More Cupcakes To Share

This are some of the cupcakes that I had made for the past few months.

Wedding cupcake in the box

For cake cutting

Ready on the cake tier

Lovely!

Some which we had help to pack

Flower theme

Another one for flower theme

Mixed fruits cupcakes

Yummy.....................

Cute

A bigger flower

Another design

Wedding cupcake again

For cake cutting

Simple and nice

Durian cupcakes

Delicious

2009 Christmas Cupcakes

Santa on cupcakes?

Beautiful

Ready for delivery

Chocolate cupcakes with fondant

These are for a Malay garden wedding

Banana cupcakes with cheese frosting

Jackfruits cupcakes with cheese frosting

Can you see the jackfruit?

Sprinkle with some gold dust

Ready to be send to customer..................

CUPCAKES!!!

Red Bean Soup with Dried Alkaline Dumpling

I were suppost to post this when Babe_KL organise a write up on Merdeka Open House 2009 - My Sweet Malaysia. I must also apologise to her because I did not do it on time. However, I still want to share this lovely 'thong sui' which I love - Red Bean Soup with Dried Alkaline Dumpling.

The ingredients

Red Bean - 150g

Dried Alkaline Dumpling - 50 to 80g

Water - 1000ml

Rock Sugar - depending the sweetness you want

Pandan leaves - 5 leaves, tied knot

Note :
cut the alkaline dumpling into small pieces and dry it under the hot sun for few days until it is really dry. Keep it in the container and put them in the fridge. It can be kept for 1 year.

How to do :

Wash the red bean. Put red bean, water and pandan leaves in the slow cooker and cook for about 3 hours. Then add the dried alkaline dumpling. Cook for about 20 - 30 minutes or till it's soft. Add sugar. Off the electicity and it's ready to be served.

Red Bean Soup with Dried Alkaline Dumpling

This 'thong sui' had been made by my late grandmother. So, I am the 3rd generation serving red bean soup in such a manner.

Recipe - Strawberry Jam

Making your own fruit jam is not difficult after all. Strawberry seem to be everyone favourite. Lately, I see there are lots of strawberry selling at the wet market which is not very expensive. So, I bought some and decided to make some jam for my kids and mum. Btw, this my mum favourite.

Strawberry - cut wedges

Cook with some water and brown sugar in a pan

In the process of cooking with a medium fire

The jam is ready

Let it cool before closing the container. This is what I get

Supper for the kids - Toast bread with butter and strawberry jam

Recipe

500g strawberry, washed and cut wedges

100g water

100g brown sugar (it depends on how sweet you want it to be. If needed, add more)

Method :

1. Put all the ingredients in the pan and cook it on the slow fired. Continue to stir the mixture every few minutes.

2. Cook until it is thicken. This take about 35 to 45 minutes.

3. Once it is ready, off the fired and let it cool. Keep in the container.

Note : There is no presevative in the jam therefore, consume it within 3 - 4 weeks.

Recipe : Lemon Cake

About 2 weeks ago, my customers (a group of youngster) drop by to pick up some ingredients that that need to bake a Lemon Cake. They got this recipe from the Australian Women Weekly book.

The next day, they came to see me with the cake that they had baked. They want to know what had gone wrong. Honestly, the cake smell great. I take a look and I smile to them and tell them, 'your cake is not cook yet'. Without making them dissapointed I actually take a piece and eat. Yup! I eat a cake that is not cook yet. Well, being a cook we have try it so I will know what could be wrong. In fact, I ask my staff to try it. Not that I want to make them happy but at least my staff will get to know what happen. He learn at the same time. Now I can tell them what had gone wrong with their cake after I had tried making it. Nothing wrong with the formula or recipe from the book. If you are reading my blog, this is what gone wrong with your cake :-

1. Your cake is not cook like what I had told you earlier.

2. The temperature that you use could not be right.

3. You did not mix the batter well which mean you did not follow the instruction correctly too. You put in all the flour and milk at one time!

I had tried the cake. Came out fantastic and I love the cake, not only the result but also the taste. Anyway, I love lemon!!!

I had also given a minor change to the cake. Let me share with you the recipe from my customer. Oh ya, I ask them if they can give me the recipe so I can try to make sure the formula is ok.

Don't this cake look good? I can't wait till the cake is cold. After it come out from the oven about 20 minutes, I cut and get my staff to try. We love it except my hubby. He is not a lemon lover. Nevermind, I can share it with my staff . Less man more share!!!

Here is the recipe

125g butter, softened

2 tsp grated lemon rind

250g castor sugar (original was 275g)

3nos eggs

230g flour (original was 225g self raising flour)

1tsp baking powder

125ml milk

1/4cup lemon juice

Method:-

1. Line a 9in round cake tin.

2. Beat butter and sugar till light and fluffy. Add egg 1 by 1 and mix it well. Add flour, baking powder, milk and lemon juice in 3 batches. Mix well. Add lemon rind.

3. Pour into the pan and bake for 50 -60 minutes or till cook at 170C. Let the cake cool down for about 5 minutes before turn it on the wire rack.

Note : This cake had got some soury taste due to the lemon juice. However, it had got it's unique taste. If you a person who love baking, give it a try and be adventures!!!

My advice when doing your cooking or baking. Never rush. Read the instruction clearly and do it with love. Don't do it for the sake of doing. Fail does not mean you are a bad or stupid cook/baker. Try it again and this time do it carefully. If can, try to ask for advice. I know that some people don't like to ask for advice. What's wrong asking? Sometimes, I even learn from young baker - I even learn things from my son who is only 6 years old.

Lum Mee

Lum Mee is actually quite similar to noodle soup but in Lum Mee they give you lesser soup and the condiments given are different too. The condiments are such as chicken meat, meat ball, fish ball, sliced fried egg, fried onion and sambal. My father in law make good lum mee and I learn it from him. Moreover, hubby loves this very much. Well, another way to the man heart is thru his stomach.

This type is for hubby, my sister and myself. My sister was trying to be funny and ask me, 'cheh why the egg got red and yellow color only? Where is the green color? Then, it will look like a traffic light................' Niamah. Cook for her lagi talk so much.

This is for my kids. Don't it look lovely with the smiley star fishball?

Recipe for the soup

3 pcs of drumstick

1kg of chicken bones

2 liters of water

salt & pepper to tasting

2 tbsp cornflour mix with some water

1. Place the drumstick, chicken bone and water in a pot and boil for about 1 hour.

2. Then, take out the drumstick and remove the meat. Put the bone back to the pot and let it cook. Add salt and pepper to tasting.

3. Then, mix in the cornflour mixture to slightly ticken the soup. Not too much otherwise you will have starch instead of soup. A little bit of the cornflour mixture is to make the soup taste smooth.

Other ingredients (below items are depends on how much you want to consume. So, buy according to the number of person that you will be serving)

Yellow Noodle

Bihun (Rice Noodle)

Fishball/Meatball

Sambal

Fried Shallot

Shreded chicken meat from the drumstick

Some slice fried egg *

*Slice Fried Egg

2 to 3 eggs

a little red colouring (optional)

Method

1. Beat the egg and add some colour.

2. Pour some oil in the pan and put some egg to fried with low heat.

3. Then slice it.

It's just like the normal way we cook our noodle soup. Put the noodle in the hot water and toss it a while. Put the fishball or meatball in the boiling water to cook. Then, place all the things in a plate/bowl. Pour some soup and serve it with some sambal.

Lum Mee is also known as Birthday Noodle too. Don't ask me why ok?

HAPPY COOKING!!!

Corn Soup

Weather was quite hot few days ago and today it rain like nobody business pulak. Nowadays weather is very hard to predict.

Normally, I don't boil soup when it's raining day. I rather cook something spicy. What to do? I have got all my stuff ready and I want to cook them for my kids. This is a good and simple soup to prepared.

Ingredients

Pork rib/lean pork/chicken 500g

Potatoes 4nos -cut cubes

Carrot 2 nos - cut cubes

Corn 3 nos - break into 3 pieces

Water 2liters

Method :

1. Put the meat/chicken in the boiling water for a few minutes to rinse away the dirt.

2. Put all the ingredients in the pot and boil for 2 hours with medium fire. You can also put that in the slow cooker - but cook it a big longer, about 3 hours on slow.

3. Then, season it with salt and some light soya sauce.

4. A nice bowl of hot and good soup is ready to consume.

Potatoes and pork meat
Carrots and corns. I have used the pearl corn in my soup.
A bowl of piping hot soup for my family

Anyway, born in the Cantonese family SOUP and DESSERT are very norm. Since young, I have soup for my meals almost everyday. Sometimes ago I had read on some articles talking about carrots and corns.

Carrots - source of beta carotene. Research from USDA saying that carrots helps in lower down cholesterol level too . Beta carotene is linked to reducing chronic diseases such as cancer and heart disease. Good source of vitamin A too.

Corns - it's also called maze. Rich in proteins and carbohydrates.

Potatoes - Good source of vitamins. A medium-size potato (3 per pound) provides 1/3 the vitamin C recommended daily for an average adult. Potatoes also supply thiamin, niacin, iron, carbohydrates and small amounts of vegetable protein. Potatoes are low in sodium, virtually fat free and easy to digest. It said that potatoes are highly acceptable in almost any diet. Any comments???

This simple and easy to prepare soup will make your kitchen smell good. Kenny, remember to make some soup for yourself too since the weather there is super duper hot. You do take care.

Making Dodol

Making dodol was fun. I had asked my mum about this long time ago. Few weeks back, I went back to my parents house and suddenly mum ask me, you want to make dodol moh? *give her a funny look face* Today kah? Now? She say now lar, aboh bila? Aiyoh! Drove her out and pick up the ingredients. One condition, she is not going to use gas stove. She say must use charcoal. Alamak, marci (mother)!!! Ok lar, no choice. That means we got to sit down there for hours to cook that.

Mix all the ingredients together and stir.

Must keep on stirring it.

This is still at early stage.

Add in the durian flesh. Yum yum

Stir , stir, stir.................

It's thicken already. This is already 2 hours of cooking.

It's ready after 3 1/2 hours of cooking.

It's really tiring but honestly, I do enjoy it. After it cool down, I roll them up with plastic. Forget to take some pictures. Mum gave some to her neighbours and hubby gave some to his friends. Will I make it again. YES, I WILL.

Here is the recipe that I want to share with you :

1kg of glutinous rice flour

2.5kg of coconut milk

1kg of gula melaka (if you are adding more durian flesh, do cut down the gula melaka)

2 no of durian (use only the flesh)

Method :

1. Mix all the ingredient together and cook about 1/2 hours. Do not stop stirring.

2. Add the durian flesh and continue to cook for 2 1/2 - 3 hours.

3. Let is cool and wrap it with plastic. Then, put them in the fridge.

Note : The mixture will become thick after 1 1/2 hours but it's not ready yet. Make sure you stir till the bottom of the wok.

HAPPY TRYING!!! HOPE YOU WILL ENJOY IT.