decuisine.net

We did this sometime back. A very short cut way to make pizza where I used Pita Bread. Instead of doing so many things, I only got to prepare the toppings (tomato paste, minced garlic mix with olive oil, chicken, sausages, mushrooms and most important of all, grate mozarella cheese). In fact, any u can use any toppings to create different taste such as pineapple, seafood, red pepper chilli, anything…

Since there are some unconsumed Sustagen choc, so i cook some sustagen jelly and pandan jelly as well to distribute to some neighbours. Want some, stay nearer, don’t blame me for not warning you that you might need help from the phentermine without prescription if you eat too much of these!

Do you think the jelly is cute? Sorry for my lousy photography skill, how I wish to take nice pictures like what Jennifer Angeloro, the famous Naples photographer did on her wedding shots.

I finally got hold of the 3D Hello Kitty jelly Mould from Bento Market Corner (see how the mould I used look like). Once closed, the jelly liquid is suppose to be pushed and fill the whole body of the character, but it somehow the water does not sip evenly into all the characters. Although they still looks great, the deformed cannot stand on its own.

Will try taking picture when I make them again later.

Finally I got the recipe for coconut candy from Vichelle.

Ingredients

• 3 cups finely grated coconut
• 2 cups sugar
• 3/4 cup evaporated milk
• 1/8 tsp salt
• 1 tsp butter
• colouring
• vanilla essence

Method

1. In a wide saucepan put the grated coconut, sugar, milk and salt. Mix well with a wooden spoon.
2. Place pan on low heat and allow to cook without stirring. When the sugar has dissolved, add the butter, red colouring and vanilla essence. Stir gently, occasionally.
3. When the mixture thickens, increase heat a little and stir continuously to prevent burning. When the mixture forms a mass and the candy begins to crystalise on the sides of the pan, take the pan off the heat.
4. Transfer the candy into a greased plate/tray. Press the candy down gently and when it cools slightly, cut into diamond or any other shape, but do not separate until the candy has hardened properly.

Hope that this is not going to be too fattening for me after my great effort of loosing some weight from the malignant Mesothelioma treatment

Ingredients for Green layer

• combine A – 50g tapioca flour, 60g rice flour, 90ml water
• Combine B – 150 thin coconut milk, 2 pandan leaves, dash of salt, 90g sugar
• edible green coloring (I used the color from crushed pandan leaves instead)

Method

1. Cook B mixture at low heat to dissolve sugar. Add coloring
2. Mix A and B. Strain to remove impurities.
3. Spoon batter into mini cups, half full (I used Chinese tea cup)
4. Steam rapidly over boiling water on medium heat for 8-10minute

Ingredients for Top layer

• 25g tapioca flour, 30g rice flour, 50g sugar, salt, 300ml thick coconut milk

Method

• Combine all the ingredients and strain.
• Cook mixture over gentle low heat for less than 1 minute (just warming up)
• Pour over the green layer to fill up the cup
• Continue to steam the cups for about 15mins or until cooked
• Removed the kuih from cup after it is cooled

I only tried to make this once, and the process is quick as I checked the timing on my J12 Chanel. Although it taste really good (please excuse me for my lousy color as I did not use coloring), boy, there is so much to do and so much to wash! I rather buy them the next time as it is quite cheap being sold in the morning market.

This cream filling taste great when it goes with cream puffs.

Ingredients:

• 100g castor sugar
• 2Tbsp flour
• 2Tbsp corn flour
• 3 egg yolks
• 400ml milk (I used UHT milk)
• 1Tbsp butter
• 1 tspt vanilla essence

Method:

1. Combine sugar, flour and egg yolk with 2 Tbsp milk into a paste
2. Warm remaining milk and pour into the paste
3. Stir over low fire until it turns into a custard
4. Removed from fire
5. Add butter and vanilla essence
6. Once cool, keep in fridge

Points to remember

My cream filling becomes a little bit dry. Maybe I overcook the batter or I used too much flour. However it still taste fantastic. When it is ready and left to cool, it should be covered so that the exposed top layer of the custard would not harden. See how much I can do with my new oven that I got from the great sale.

This is my favourite dessert during the weekend. Unlike the beans, sweet potato only requires very short cooking time. To make it colorful, I usually add a variety of sweet potato and some other things into it.

Ingredients
Purple sweet potato (softer therefore require shorter cooking time)
Orange sweet potato
Sago
Tapioca flour (my favourite)
Pandan (screwpine) leaves
Sugar

Method
1. Boil water with Pandan leaves
2. Add in sweet potatoes (orange ones first, then followed by the purple potato later)
3. At the meantime, make a dough using tapioca flour with the boiling water. Roll them flat and cut them into diamond shapes.
4. Once soften, add sugar,sago and the diamond tapioca pieces. Let it boil a while and off the fire.
5. Ready to be served.

Really can’t eat this yummy dessert too often otherwise I’ll need to take the Fenphedra to help me loose weight.

Want to get a munch on something for tea? This is what you can do very easily at home.

Ingredients
Red bean paste (optional)
Raw sesame seeds
Glutinous rice flour
Sugar

Method
1. Add some sugar to the glutinous rice flour.
2. Add water and make into a dough.
3. Prepare some little balls with the dough.
4. Make a few balls with the red bean paste.
5. Wrap the red paste with the little dough.
6. Roll little balls onto a bowl of sesame seed to cover up the surface.
7. Deep fried the balls.

Hmm…my delicious Yam Cake. It has been awhile since I indulge myself into doing something so tedious. For the last one year, I have spent most of my afternoon taking naps (while pregnant with my twins) and then the past 6 months taking care of them.

Since they started solid, I hope the food in their tummy could last longer, therefore me having more time to spend in the kitchen. Yam cake is not very difficult to make, but it requires a lot of time. I learned this from Aunty Ma, QQ’s ex-nanny and she makes really nice Yam Cake.

Ingredients :
1 yam, cubed, 5 cloves garlics
(A) Mix Well 1 packet blended rice flour, 2 tbsp tapioca flour
Water Seasoning – salt, 5 spieces powder, sugar to taste
Garnishing – shallot crisp, dried prawns crips

Method
1. Heat oil and sauté shallots and dried prawns (separately) till crisp. Dish out and set aside.
2. Saute garlic with remaining oil, add in yam and stir-fry till fragrant.
3. Mix in water and bring to boil.
4. Add in mixture (A), cook batter becomes thick.
5. Pour out batter into a greased tray to steam (30minutes).
6. Once yam cake is cooled, add garnishing and serve with your favourite sauce (I use sweet black sauce from the market).

*Burp* I think I better take out my english saddles before they rot in my store and start riding and exercise again in order to loose all the weight I have gained.