Back For Good & Happy New Year

I am back from my long weekend since Christmas Eve. I had 5-1/2 days of rest day in total.

Though this year I did not have any overseas tour, I still enjoyed my holidays. I had some quality time with my loved ones and my mind was totally relaxed.

I also managed to do some baking. I baked 3 chocalate cakes to give away to my good friends and a colleague who is leaving the company.

I also baked a fruitcake for D. It tasted even better than my last attempt, maybe because I soaked the mixed fruits for longer time. D liked it a lot, I was happy about it.

Lastly I baked a batch of butter cookies, my first attempt actually. It was a rather simple yet yummy recipe. I will post the pictures and recipe soon.

Here sharing some photos taken on Christmas day.

Chili Padi

Cabbage

Spring onion

Aloe vera

Dragon fruit tree with flower



Another dragon fruit tree

Passion fruit

Custard apple

Pineapple in a pot

Pineapple plants

Hope you enjoy viewing the photos.

At the end of this post,

I wish all my blog pals and readers have a HaPPy and ProsPrEous 2010!

Christmas Greetings & My First Christmas Log Cake 圣诞树桐蛋糕

I had never thought of making my own log cake but on Monday afternoon I suddenly had the urge to make one this year. I was still indecisive in the afternoon and only made up my mind after dinner at home. So I asked D to drive me to the nearest bakery supplies shop to buy the ingredients, cake decro and packing box.

I had a hard time finding things I wanted to buy. Almost everything was out of stock. At the end, I only managed to get mini deer and a "not so nice" Santa Claus from the limited leftover.

I started my log cake venture last night after work.

This was also my first time try frosting a cake. Though I preferred fresh cream I opted for buttercream this time because at least butter was not something new to me.

The buttercream was made up of butter, icing sugar, some Nutella, chocolate emulco, 1tbsp of milk and pinch of salt. I just beat them till fluffy. The cake base was a simple chocolate swiss roll.

I didn't have a proper tool for frosting. I used a spreading knife which I used daily to spread kaya, butter or jam on my toast. Then I used a toothpick to draw some lines and arranged the limited cake decro I had on the cake. Lastly I dusted some cocoa powder and icing sugar on top. Done!

I hope I can make a more decent log cake next year.

This is for YOU - all my blog pals and readers.

Wishing everyone Merry Christmas and a Happy New Year!

Chocolate Chips Cookies for Christmas

Last Christmas I baked fruitcake for my colleagues, this year I decided to have something difference.

First thing came into my mind was this easy and delicious chocolate chips cookies.

I made some changes this time by adding a pinch of cinnamon powder, some cocoa paste (I didn't have baking chocolate at home so I dissolved cocoa powder in hot water) and reducing the amount of baking soda to ½ tsp.

The cookies turned out to be good. I liked the texture, it was not too dry or flaky. I also liked it with a hint of cinnamon taste.

All packed and ready to be given away on Christmas Eve. Hope my colleagues will like it.

Ingredients:
(A)
250g cold butter (cut into small cubes)
½ cup brown sugar
2½ cups plain flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt (may omit this if salted butter is used)

¼ tsp cinnamon powder (use slightly more if you like)
(B)
1 beaten egg
1 tbsp cocoa powder dissolved in 2 tbsp hot water (set aside to cool)
1 tsp vanilla extract
(C)
150g chocolate chips (use more if you like)

Method:
1) Use fingertips to rub (A) till lumpy (I did so with a help of a fork).
2) Add (B) to (A) mixture to form a dough (do not knead).
3) Add (C).
4) Drop spoonfuls of the cookie dough onto lined baking tray (use 2 small spoons, one for scooping and another one for 'pushing' the dough onto the baking tray). Leave some space between the cookies to allow for spreading. Flatten cookie dough slightly with the back of a fork.

5) Bake in preheated oven at 150C for about 12 - 15 mins or until cookies turn brown.

6) Transfer to a wire rack to cool completely and keep in airtight container.

Note:
1) You may add in any chopped nuts of your choice.

2) This time round I reduced the amount of each drop (each cookie is about 1 tsp of dough) and I managed to make 108 pieces of cookies.

BB's Ultrasound Scan on 28 weeks 宝宝28周扫描

4th Dec 2009

上次的产检医生嘱咐我要注意体重，给我设定的目标是2公斤，我很质疑自己能够做到，因为之前每个月我的体重都上升3公斤。

当我站上诊所的磅时，我的体重只上升了1.5公斤，简直不敢相信，我又再称了一次才确定。在过去的一个月我并没有特别观察我的体重，不过在饮食方面我减少了米饭的摄取，下午茶也吃得比较少。

现在妈妈的体重搞定了，就要看BB的体重（上次产检BB有一点超重）。医生说过如果我的体重上升得少，但是BB的体重还是上升得很快的话，那么就代表我们的BB天生属于大体格。

扫描前医生说28周BB的中等体重是1.2公斤，那我们的BB这时有多重呢？

Bingo！BB的体重正是1.2公斤，我们的BB从chubby BB变成medium size BB。其实医生观察BB的体重主要是为了避免BB超重，如果超过4公斤的话就不能自然生产了。我的医生鼓励自然生产，虽然心里很害怕，但是我也希望能自然生产，体会一下当妈妈的痛！

BB's weight on 28 weeks: 1.2 kg (medium size)

BB的心跳是164bpm，医生说只要超过100bpm就算正常。我的医生upgrade了她的仪器，现在我们可以通过同一个仪器听到BB的心跳声。

BB's heartbeat: 164bpm

今天的扫描我们看到了BB的脸部轮廓。

这是BB的侧脸。照片虽然不是很清楚，但可以隐约看到BB的耳朵，鼻子，嘴巴和下巴。

我们还很清楚的看到BB的小脚丫和心脏卜卜的在跳，很神奇！

当医生照到BB的腿时，BB刚好狠狠地踢了我一脚，我不觉得痛只觉得很有趣。最近这一两周我可以感觉到更频繁的胎动，BB也时常踢我。医生说其实不是BB动得特别多，而是BB已经比较大了，所以即使是小小的动作我也能感觉得。

医生设定给我下个月的目标也是胖2公斤，医生说如果跟着这样的进度，BB出生时的体重会是大约3公斤。

Matcha Azuki Bean Sponge Cake 日本抹茶红豆蛋糕

这是我做过的蛋糕中其中一款我很喜欢的。在翻看旧电脑存档时看到了这个蛋糕，于是把它放上来和大家分享。

蛋糕的口感很湿润，抹茶和红豆的味道配合得刚刚好。

Ingredients:

(A)

4 eggs

60g sugar

80g plain flour (sifted)

2-1/2 tsp matcha powder (sifted)(use more if you prefer a stronger matcha taste)

3/4 tbsp ovalette (aka sponge cake emulsifier or SP)

2 tbsp water

(B)

50ml corn oil/canola oil

(C)

a few spoonful of cooked azuki bean (I use ready-made canned azuki bean)

Method:

1) Whisk (A) at high speed until thick and fluffy (ribbon stage) (takes about 7 mins).

2) Add (B) stir well at low speed.

3)Pour half of cake batter to a greased & lined 8" round pan, add (C) and pour the remaining cake batter over.

4) Bake in preheat oven at 180C for about 25 mins till cooked.

5) Unmould and transfer to wire rack for cooling.

Steamed Prawns with Vermicelli 蒸冬粉虾

看到Anncoo做的这道菜让我食指大动，心里想有机会一定要试试看。

冬粉先烫软后和虾一起蒸，这样的做法比起拿去焖或炒都还要简单。虾的精华都被冬粉吸收了，所以我觉得这道菜虾和冬粉都是主角。

比起Anncoo餐馆水准的presentation，我的是一团乱，姜蒜酱乱乱淋。

在这里不忘要谢谢D帮我处理虾，当然还有Anncoo的分享。

我把食谱翻译成中文，英文食谱可以看这里。For English recipe, please click here.

材料：
大虾 8只
冬粉 40g
蒜头 10瓣（剁碎）
姜 3茶匙（剁碎）
食油 2汤匙
清水 7汤匙
辣椒 1-2条（剁碎）

调味料：
花雕酒 1汤匙
蚝油 1茶匙
酱油 1茶匙
盐 ¼ 茶匙
麻油 ¼ 茶匙
糖 1茶匙

冬粉腌料：
花雕酒 1茶匙
盐 ¼ 茶匙
蚝油 2 茶匙
胡椒粉和麻油 少许

做法：
1）冬粉泡水30分钟，剪成4公分长。用滚水煮至软，捞起过冷河。沥干加入腌料混合，摆在蒸盘上。
2）把虾洗净，修剪虾须和脚，虾背开半去泥，摆在冬粉上。
3）烧热2汤匙油，小火爆香姜蒜，加入调味料拌匀。离火待冷却。
4）把冷却后的姜蒜酱淋在虾上，加入7汤匙清水。
5）大火蒸约5分钟，即可上桌。
6）洒上剁碎的辣椒，趁热享用。

后记：
纯粹是个人的口味，我觉得酱料有点偏甜，我也比较喜欢吃到虾本身的原汁原味，所以下次做我会减少糖份和调味料的使用。

(Recipe adapted from Quadruple Blessing 食喜临门)

Easy Fruitcake 简易杂果蛋糕

圣诞节将至这个杂果蛋糕很应景。

这个蛋糕是我参考了Alex Goh's Fruity Cakes 里Pecan Raisin Cake的做法制作的。材料和份量方面我根据自己和家人朋友的口味做了修改。第一次做是去年的11月，最后一次做应该是去年的圣诞节期间，这么快一年又过去了。

这蛋糕的味道没有传统的杂果蛋糕香醇，组织也不没传统的般细致。但是，它的味道就是适合我和家人的口味。去年的圣诞节做了这款蛋糕送到亲戚朋友和同事，大家都很喜欢。连一向不喜欢吃蛋糕的D也喜欢，至今这是唯一一款他会要求我做的蛋糕。

我喜欢这个蛋糕的另一原因是这个蛋糕真的很容易做，比做muffin还容易。好吃的蛋糕如果步骤复杂，清洗功夫很多的话，我也会懒得做。哈哈。

趁这个圣诞佳节你不妨尝试做来和家人分享。如果你是初学者这个肯定适合你，成功率应该是百分百。

Ingredients:

(A) - soak overnight or longer time

120 - 150g mixed fruit
4 - 6 tbsp rum/brandy/orange juice

(B)

90g butter

130 - 150g brown sugar

150ml water minus amount of rum/brandy/orange juice used in (A)

(C)

2 eggs (lightly beaten)

(D) - mix well

170g plain flour

50g bread flour

½ tsp baking powder

½ tsp baking soda

¼ - ½ tsp ground cinnamon powder

(E)

100g chopped walnut (pre-roasted)

Method:

1) Cook (B) at low heat till butter and sugar dissolved, set aside to cool down completely.

2) Add (A), mix well.

3) Add (C), mix till well blended.

4) Sieve in (D), mix till just incorporated.

5) Fold in (E), mix well.

6) Pour batter into greased and lined mould. Bake in preheat oven at 180C for about 40-45 mins till cooked (a skewer inserted and comes out clean).

7) Remove from mould and cool on wire rack.

Note:

1) I suggest cooking butter and sugar the night before while you soak the mixed fruits, so that you can continue with the next step first thing in the morning.

2) The amount of cakes in the picture (1 big loaf + 2 small loafs + 1 cup) is 1.5 times of the recipe amount.
3) The cake is best served after 2 - 3 days. To store, wrap it with aluminum foil and keep in airtight container.

4) For mixed fruits and sugar I don't usually stick to one amount, it depends on the receiver's preference. I have friend who asked me to omit walnut also. Sometimes, the brand of the mixed fruits used also plays a part. Certain brand is sweeter, so I will reduce the sugar (I tried Silver Bird and Phoon Huat mixed fruits before and found that Phoon Huat one is sweeter).

Steamed Chinese Sausage 蒸腊肠

每年过年妈妈都会买腊肠，尤其是小时候妈妈会一次过买蛮多收在冰箱里慢慢吃。以前家里的腊肠只有两种做法，不是拿去煎了切薄片，就是拿来煎蛋。

煎了切薄片像在吃肉干，我喜欢拿来吃爽，尤其是煎到有点焦的部分我最喜欢。煎蛋的话，我则喜欢配粥吃。忘了从什么时候开始我们家的腊肠有了新的吃法，就是加入姜丝，黑酱油和糖一起蒸。

这个不得了，又容易做又好吃，很受家里人的欢迎。像这样的做法拿来吃爽，配粥配饭我都喜欢。

这是我第一做给D吃，心里想不知道D会接受这个吃法吗，因为腊肠本身已带甜，加入了糖，是甜上加甜。没想到D看到了竟然说他小时候家婆也是这样弄来吃的。

发现和另一个人拥有对同样食物的记忆是件很亲切窝心的事。

材料：
腊肠
姜丝

调味料：
黑酱油 适量
糖 少许
清水 少许

做法：
1）腊肠川烫过，去外膜，切薄片（去了外膜后我习惯用一把小刀刮腊肠的表面，每次都会刮出白白的东西，不知道那是肥油还是外膜的残留物）。
2）加入姜丝和调味料，蒸约5-8分钟即可上桌。