Pecan Butter Cake

Pecan Butter Cake

250g butter

200g castor sugar

6 large eggs

1 tsp vanilla essence

300g self raising flour (sifted)

1/2 cup - evaporated milk

100g pecan

Method:

1. Cream butter & sugar untill light & fuffly.

2.Add vanilla essence.

3. Beat in eggs one at a time untill well combined.

4.Fold in shifed flour & milk alternatively.

5. Pour to 8 inch pan & bake for 160C for 1 hour.

Salmon Sushi, Fried Belly Salmon and ABC Soup

Yesterday dinner :- Fried belly salmon with garlic rice and sushi salmon.

Tonight dinner : ABC soup (pork , potato, big onion, tomato, carrot and sweet corn)

Banana Pie

Pie Crust
2 tablespoons sugar

3/4 teaspoon salt

450g all-purpose flour

250g butter

cold1/4 cup cold water or cold mil

Banana Filling
8 medium banana, peeled and sliced

2 tablespoons sugar

1 teaspoon cinnamon

2 tablespoon water

Instructions
1. Combine the banana, sugar, cinnamon, and lemon juice in pan. Mix well to to boil for 1-2 minute and put aside until crust is ready.
2. To make the crust combine the sugar, salt and flour in a bowl. Cut in butter and add water/milk until the dough starts to come together. Separate the dough into two even lumps, then gently squeeze each into a disc about 1-inch thick. Wrap each in plastic, then refrigerate for 30 minutes.
3. Divide in half and shape into a ball. Roll dough on a floured surface. Line pie plate with half of the dough.
4. Fill pie plate with the banana mixture.
5. Cover with the second crust.Trim the overhang of dough to z-inch beyond the edge of the pan. Using either a fork or your fingers, crimp the edge of the dough around the pie and against the top of the pie pan. Brush with egg york if desired.
6. Preheat ovon and bake at 200c for 35-40 minutes.

Recycle

I was asked to give Susan this empty tin after finish using it. I thought she needed it for gardening purposes and so, I didn't bother to clean it for her. Sorry for that! Few weeks later, Susan gave me a surprise gift!

This was what she did to the useless tin, she transformed it into a beautiful & cute multi purpose container.
Wow! Indeed what magical hand she has. Thank you very much for this wonderful gift.

and this creative tag was done by her too. Must learn from her.

Korean Shushi

Fried Red Beancurd Chicken

Marinate chicken (1 whole chicken ) with 4-5 pcs red beancurd + 1 tbs sugar +1tsp pepper + 3 tbs corn flour + 2-3 tbs light soya sauce.

Deep fried chicekn in hot oil till golden brown.

Chicken Pie

Pie Crust
4 teaspoons sugar

2 teaspoon salt

650g all-purpose flour

350g butter

1/2 cup cold water

Filling
500g Chicken breast - cut into cube

2 big onion - cut small pieces

1 tin button mushroom - cut into small pieces

100g Fresh mushrrom - optional

3 tbs corn flour

1/2 carrot - cut into cube
300 ml milk

200g Campbell's mushroom instant soup

1 tbs chicken stock

1 tsp pepper

Method:

Prepared Filling.

Fried onion, carrot till fragrance. Mix milk with Campbell's instant soup, pepper,chicken stock. Pour into onion & carrot and to boil for 2 minute. Add in mushroom & chicken till cook and put aside.

Prepared pie skin.

1 To make the crust combine the sugar, salt and flour in a bowl. Cut in butter and add water/milk until the dough starts to come together. Wrap dough in plastic, then refrigerate for 30 minutes.
2 Grease 12 tarts mould with butter .

3.Roll on the pastrie about 5mm thick on a floured work top (do not stretch the pastry) and divide in 12 portions dough and shape into tart mould.

4. Fill pie tart with the chicken filling.
5. Cover with the second crust.Trim the overhang of dough to z-inch beyond the edge of the pan. Fold the edge of the dough under itself, pinching to seal. Using either a fork or your fingers, crimp the edge of the dough around the pie and against the top of the pie pan. Brush with egg york if desired.
6. Preheat oven and bake at 200c for 30 -40 minutes.