tag:blogger.com,1999:blog-33522611306801978552024-02-07T17:10:13.668+08:00elementspaw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-3352261130680197855.post-71377506865274559082009-11-27T19:33:00.003+08:002009-11-27T19:44:27.437+08:00Seafood Paella<p align="center"><a title="Seafood Paella by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/4138255924/"><img alt="Seafood Paella " src="http://farm3.static.flickr.com/2657/4138255924_94349f5494.jpg" width="550" height="427" /></a></p>Invited some friends over for a <strong>Seafood Pealla</strong> lunch today.<br />Cooking Paella is really sweat free ….. no slogging over the hot & angry stove while friends are chilling out in the living room.<br /><p align="center"><a title="Seafood Paella by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/4138256778/"><img alt="Seafood Paella" src="http://farm3.static.flickr.com/2573/4138256778_be62c53c35.jpg" width="478" height="600" /></a></p><p>Once, all the ingredients are nicely placed into the pan, I am very much free to join the chatting over a glass of nice chilled wine.<br /><br />Only a couple of trips back & forth to give the rice a little stir, incase it ‘<em>chowtar</em>’ at the bottom. </p>I used a big sauté pan to cook this dish. I do wish for a <em>paellera</em> but I doubt I can get one locally.<br /><p align="center"><a title="Seafood Paella by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/4138257678/"><img alt="Seafood Paella" src="http://farm3.static.flickr.com/2516/4138257678_639bde780a.jpg" width="550" height="427" /></a></p>Anyhow, I began prepping @ 11 am … & by noon, Pealla’s served.<br /><div align="center"><p><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p></div>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-50961132923711786422009-11-01T19:28:00.009+08:002009-11-02T09:08:31.005+08:00Yearning for something quick & light...<div align="center">...I decided to make my all time favourite meal for dinner tonight.<br /><br /></div><div align="center">~ <strong><em><span style="color:#009900;">Noodle Salad with Oriental Dressing</span></em></strong>~</div><p align="center"><a title="Noods Salad by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/4063177457/"><img alt="Noods Salad " src="http://farm3.static.flickr.com/2648/4063177457_3469bd5e9b.jpg" width="418" height="550" /></a></p><p>It’s one of those easy meals where U toss whatever U feel like eating into a salad, <em>how hard could that be</em>!<br /><br />After a rampaging through my fridge, I gathered: </p><ul><li>Romaine lettuce </li><li>Purple cabbage </li><li>Yellow bell pepper </li><li>Cucumber </li><li>Spring onions </li><li>Coriander - I used alot...about 2 bunches</li></ul><p>- Cut the above into fine strips & set aside.</p><p>Let’s do the dressing next: </p><ul><li>150ml Olive oil </li><li>30ml Sesame oil </li><li>120ml Soy sauce – I used Japanese soy sauce </li><li>80g Brown sugar </li><li>3 tbsp Ginger - grated </li><li>4-5 tbsp Garlic - minced </li><li>Chili flakes – use as required </li><li>1-2 tsp Sesame seeds - roasted </li></ul><p>-Whisk the above until it’s well mixed. (Taste & adjust to your liking…)<br /><br />As for the noods, use whatever U fancy….I had mine with Korean wheat noodles today.<br />I also added hard boiled eggs & left over roasted chicken.<br /><br />Put all the vegetables, noodles, meat etc into a big mixing bowl, drizzle the dressing, toss well & serve.<br />Throw in some piping hot garlic bread along side to complete the meal…yumz!<br /></p><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-91875557673832712602009-10-25T23:12:00.017+08:002009-10-26T00:24:41.396+08:00Naughty Peppers<div align="center">Do U remember an old rhyme/saying that goes -<br /><span style="color:#cc0000;">“Peter picked a pack of peter peppers…”</span><br />{{{<em>Say that fast three times</em>.}}} </div><div align="center">Tongue twisted..yet?<br /><br />Neh!!!...the (peter) peppers version is purely made up by me.</div><div align="center">The correct version is 'pickled pepper'</div><div align="center">Anyway, let me introduce the star of today's post ...</div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuI5u9bH97qO0BF2gINlPDMcVbVGyuV9Eguqzv5GqRp9BDQYyBhmvMz6yQUJtwfKKmhRrOAUH0DpHi2kUgtn6Jr7tzKw88VSTWes_k0TqPlisRztMl9Yved-CEygRbyTErrxt31O43VMY/s1600-h/Peter+Pepper+1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 272px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5396560096403325986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuI5u9bH97qO0BF2gINlPDMcVbVGyuV9Eguqzv5GqRp9BDQYyBhmvMz6yQUJtwfKKmhRrOAUH0DpHi2kUgtn6Jr7tzKw88VSTWes_k0TqPlisRztMl9Yved-CEygRbyTErrxt31O43VMY/s400/Peter+Pepper+1.jpg" /></a></p><p align="center"><span style="font-size:180%;color:#ff0000;"><strong>PETER PEPPER</strong></span></p><p align="left"><br />Nope! Your eyes are not playing tricks on U.<br />These are real chillies from the garden, not photo-shopped in anyway.<br /><br />If U have not read or seen them before, here are some interesting facts:<br /><br /><strong>Name</strong> – <span style="font-size:85%;">Peter Pepper<br /></span><strong>Scientific name</strong> - <span style="font-size:85%;">Capsicum annuum var. annuum 'Peter'</span> (<em><span style="font-size:78%;">Penis Pepper</span></em>)<br /><strong>Taste</strong> - <span style="font-size:85%;">Hotter than the Tabasco and at least 10 times hotter than the jalapeno.</span><br /><strong>Native</strong> - <span style="font-size:85%;">Louisiana and Texas<br /></span><strong>Grown</strong> - A<span style="font-size:85%;">round Ontario , Canada , the southern United States and in parts of Pakistan.<br /></span><strong>Max length</strong> – <span style="font-size:85%;">18 inches</span><br /></p><p align="left"><em><span style="font-size:78%;"><strong>Info</strong> - </span></em><a href="http://www.peterpeppers.com/Peter_Peppers/peter_peppers.htm"><em><span style="font-size:78%;">Source</span></em></a><em><span style="font-size:78%;"><br /><strong>Photo</strong> - Taken from an email attachement.</span></em></p><p align="center"><span style="font-size:130%;color:#009900;"><strong>Peter Peppers anyone???</strong></span></p><p align="center"></p><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-50773731925611318362009-04-27T18:22:00.001+08:002009-04-27T18:24:51.399+08:00a dish I love eating once in a while…<p align="center"><a title="Moroccan Chicken by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3479742340/"><img alt="Moroccan Chicken " src="http://farm4.static.flickr.com/3641/3479742340_4f8835a058.jpg" width="550" height="509" /></a></p><div align="center"><p><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p></div>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-90506293721472717272009-04-13T18:53:00.013+08:002009-04-14T18:43:11.241+08:00On Good Friday .....<p align="center"><a title="5 by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3437121733/"><img alt="5" src="http://farm4.static.flickr.com/3352/3437121733_b227d39727.jpg" width="329" height="450" /></a></p><br />I organized a little lunch gathering featuring <strong>Korean Style Grilled Meat</strong>.<br /><br /><div align="center"><em><span style="color:#ff6600;">"Oh ! I so *heart* this dish…."</span></em></div><p align="left">So <em>*heart*</em> those sizzling meat in wraps bundled with garlic, chili paste & all its condiments... ~S-L-U-R-P~ !!!<br /><br />Actually, it had been on my mind for a long, long time to make this and nothing beats eating a splendid meal in the comfort of your own home with good company.<br /><br />The Korean supermart I frequent only stock square grill pans, hence, I put off the idea of getting it cuz I wanted a round one.<br />By chance a few weeks back, I found it…the round, round pan. <em>*SO HAPPY*<br /></em><br />The moment I bought the grill pan, my mind began making little plans on when to host a grilled meat party.<br />And after much thought, that auspicious day fell on last Friday.<br /><br />Overall, I had fun preparing & had more fun eating.<br />Anyway, to justify the cost of the pan, I think I have to make more grilled meat sessions soon.<br />Hmmm! Just the thinking about it now, is making me drool.<br /><br /></p><p align="center">~~~~~~~~~<br /><br /><span style="font-size:180%;"><strong><span style="color:#009900;">Here's what I prepared ....</span></strong><br /></span><br /></p><p align="center"><a title="1 by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3437928060/"><img alt="1" src="http://farm4.static.flickr.com/3601/3437928060_7cf12a7bea.jpg" width="550" height="427" /></a></p><br /><p align="center"><a title="4 by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3437929424/"><img alt="4" src="http://farm4.static.flickr.com/3380/3437929424_239daedff6.jpg" width="550" height="399" /></a></p><br /><p align="center"><a title="6 by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3437122133/"><img alt="6" src="http://farm4.static.flickr.com/3349/3437122133_823d86b397.jpg" width="429" height="550" /></a></p><br /><p align="center"><a title="3 by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3437929034/"><img alt="3" src="http://farm4.static.flickr.com/3398/3437929034_b34c8baa42.jpg" width="501" height="550" /></a></p><br /><p align="center"><a title="2 by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3437120627/"><img alt="2" src="http://farm4.static.flickr.com/3592/3437120627_cfba24c2da.jpg" width="550" height="427" /></a></p><br /><p align="center"><a title="7 by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3437930322/"><img alt="7" src="http://farm4.static.flickr.com/3632/3437930322_e8e4bf2b17.jpg" width="550" height="402" /></a></p><br /><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-54731509852938415852009-04-12T15:08:00.006+08:002009-04-14T09:58:46.875+08:00Be Thankful of what we have ......<div align="center">Watch this short film with everyone you know...pass it on!<br /><br /><strong><em>*</em>Heart Wrenching Moment<em>*</em></strong> - <em>Towards the end, the man/daddy still prayed for the food they are eating.</em> { So Sad!! }<br /><br />Anyway, I am thankful & blessed to have food on the table everyday.<br /><div align="center"><img style="WIDTH: 0px; HEIGHT: 0px; VISIBILITY: hidden" border="0" src="http://counters.gigya.com/wildfire/IMP/CXNID=2000002.0NXC/bT*xJmx*PTEyMzk1MTk4ODUyNTAmcHQ9MTIzOTUyMDA5NTU3OCZwPTI2ODg5MSZkPSZnPTEmdD*mbz*xMjkzNmU1YzRhYjk*NDBmOGFjZmFjZjdjZGZmZTZiYw==.gif" width="0" height="0" /> </div><div style="WIDTH: 600px"><div align="center"><embed height="500" name="cultureUnpluggedPlayer" type="application/x-shockwave-flash" align="middle" pluginspage="http://www.macromedia.com/go/getflashplayer" width="550" src="http://www.cultureunplugged.com/swf/embedplayer.swf" flashvars="video=http://cdn.cultureunplugged.com/lg/CHICKEN_ALA_CARTE.flv&m=1081&u=0&thumb=http://cdn.cultureunplugged.com/thumbnails/lg/1081.jpg&sURL=http://www.cultureunplugged.com&title=Chicken a la Carte&from=Ferdinand Dimadura" quality="high" salign="b" allowscriptaccess="always" allowfullscreen="true"></embed></div><div style="TEXT-ALIGN: center; MARGIN-TOP: 5px"><a href="http://www.cultureunplugged.com/play/1081/Chicken-a" target="_blank"></a></div></div></div>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-23523617244938554462009-03-14T14:13:00.007+08:002009-03-19T09:14:29.486+08:00German Pancake<p align="center"><a title="German Pancake by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3352455805/"><img height="428" alt="German Pancake" src="http://farm2.static.flickr.com/1436/3352455805_8de0f3664a.jpg" width="550" /></a></p><p><br />I have this love-hate affair with pancakes.<br /><em><strong>LOVE</strong> </em>eating them but <strong><em>HATE</em></strong> making them.<br />It’s so tedious standing over a hot griddle, flipping them one by one.<br />Furthermore, I never get to sit down properly and eat when I serve pancakes cuz I munch as I cook. (~I am stuffed by the time I am into making my 3rd pancake.~ *HA*)<br />Unless, I prepare them ahead of time & leave them in a moderate oven to keep warm, this rarely happen cuz I rather snuggle up in bed then wake up earlier to make breakie.<br /><br />Sometime back, I stumbled on a German Pancake recipe.<br />Goggled a bit & found out that most recipes shared online are more or less the same.<br />This pancake is a great solution to a quick breakie or brunch.<br />It’s just so easy to put together….simply gather all the ingredients, mix & bake.<br /><br />For those who have not eaten them before, let me tell U, this is no way similar to your regular fluffy pancakes or hotcakes.<br />It’s more like an eggy pudding but denser, it should be eaten right away.<br />And without fail each time, this pancake will puff up about 3 inches at the edges yet the center will remain deflated, <em>quite a sight</em>.<br />But once out of the oven, it will loose about an inch or more, still tall like what U see in the pix above.<br /><br />Today, I made strawberry sauce to accompany the pancakes since I have lots & lots of berries sitting in the fridge.<br />Apple sauce is another good healthy wholesome alternative.<br /><br />Overall, I am not a fan of German Pancakes, but it’s a breakfast repertoire cuz little elf loves digging into them.<br /><br /><strong>German Pancake<br /></strong><br /><span style="color:#009900;">What U need:</span> </p><ul><li>50g Butter </li><li>150g Flour </li><li>1 cup milk </li><li>6 eggs - lightly beaten </li><li>60g sugar </li><li>¼ tsp Salt </li><li>1 tsp Vanilla </li><li>Dash of cinnamon </li></ul><p><span style="color:#009900;">Method:</span> </p><ol><li>Melt the butter in a 9 x 13 baking pan. </li><li>Mix all other ingredients together. </li><li>Pour batter onto the pan. </li><li>Bake at 180°C for 30-40 minutes.<br /></li></ol><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-87647366873141297082009-03-13T11:46:00.007+08:002009-11-16T10:04:30.952+08:00Maprang<p align="center"><a title="Baby Mango by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3350049985/"><img alt="Baby Mango" src="http://farm4.static.flickr.com/3469/3350049985_d893f00a38.jpg" width="430" height="550" /></a></p><p>Have you eaten them before?<br />This is my first.<br />I spotted them at the supermart few days ago and outta curiosity, I bought a pack home. </p><p><br />Did a search online & this is what I got… </p><p></p><blockquote><p><strong>Source</strong> - <span style="font-size:85%;"><em><a href="http://www.tradewindsfruit.com/maprang.htm">http://www.tradewindsfruit.com/maprang.htm</a> </em></span></p><ul><li>Green, to orange-yellow resembling a mango, but slightly smaller. </li><li>Flavor is sour to sweetish. </li><li>Popular in Southeast Asia. </li></ul><p><strong>Description:</strong> </p><ul><li>Large tropical tree to 90ft. </li><li>There are both sour and sweet clones. </li><li>Fruit ripening takes 6-9 months from flowering. </li></ul><p><strong>Propagation:</strong> </p><ul><li>Usually by seed, although there is some clonal selection<br />through grafting. </li><li>It is possible to graft the maprang onto mango, and probably<br />other Mangifera rootstock. </li><li>Seedlings fruit in 6-8 years. </li></ul><p><strong>Uses:</strong> </p><ul><li>The fruits are eaten fresh. </li></ul><p><strong>Native Range:</strong> </p><ul><li>Native to Malaysia and Western Java. </li><li>The maprang is commercial grown in Thailand, Indonesia, and Malaysia.<br /></li></ul></blockquote><p>These so called baby mangoes do have a slight taste resemblance to their look-a-like.<br />The first few fruit I tried were a mixture of both sour & sweet combined.<br />Hence, I packed & left them in the fridge, hoping they will ripen further. </p><p>Earlier, when I checked on them, magic happened; now the fruit is soft to touch & the skin had turned slightly transparent. </p><p>The result - they became sweet & juicy, but don’t expect a lot of flesh though cuz the stone is really ridiculously huge for such a small fruit.</p><div align="center"><p><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p></div>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-3958673654937877312009-03-09T10:29:00.004+08:002009-03-09T10:52:54.954+08:00Corn BreadFamiliar & comforting.<br />This little bread makes a great snack and yet they’re decadent enough to kick start any morning. Original recipe <a href="http://allrecipes.com/Recipe/Sweet-Corn-Bread/Reviews.aspx">here</a>.<br /><br /><p align="center"><a title="Corn Bread by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3339444547/"><img height="550" alt="Corn Bread" src="http://farm4.static.flickr.com/3352/3339444547_cffd965822.jpg" width="429" /></a></p><strong>Sweet Corn Bread</strong><br /><br /><span style="color:#009900;">What U need:</span><br /><ul><li>150g Flour </li><li>1 cup Cornmeal </li><li>100g Sugar </li><li>½ tsp Baking powder </li><li>½ tsp Baking soda </li><li>½ tsp Salt </li><li>1 egg - lightly beaten </li><li>1 cup Sour cream </li><li>1/3 cup Milk </li></ul><p><span style="color:#009900;">Method:</span></p><ol><li>In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. </li><li>Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. </li><li>Pour into a greased 8-in. square baking dish or muffin cups.</li><li>Bake at 200°C for 20-25 mins or until a toothpick inserted near the center comes out clean. </li><li>Serve warm. </li></ol><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-66019268451794969132008-10-31T22:42:00.009+08:002008-11-16T23:09:49.575+08:00Halloween 2008<div align="left">After a successful & fun <a href="http://3lements.blogspot.com/2007/11/halloween.html">Halloween party last year</a>, I organized another one this year with a <span style="color:#000000;">Black</span> & <span style="color:#ff6600;">Orange</span> theme.<br />Will let the pix below do the talking now! </div><div align="center"><br /><span style="color:#ff0000;"><em>The Invitation Card</em><br /><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTgFSTqbAFSog2qKQGEttDvDGOxbXiR5Ln5uWUtfIm7ZPUam2LsjUhhwPOFUsxcZoLJbCZJngkGs2H93tnN7T30r1slYv4Mc-HkWDc-BDf7xn4ZfXOexRSluWVPbqCNmtmkv2UmRa14AY/s1600-h/Halloween+Invitation+card+wz+Boarder.jpg"><img id="BLOGGER_PHOTO_ID_5269266189913178498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 290px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTgFSTqbAFSog2qKQGEttDvDGOxbXiR5Ln5uWUtfIm7ZPUam2LsjUhhwPOFUsxcZoLJbCZJngkGs2H93tnN7T30r1slYv4Mc-HkWDc-BDf7xn4ZfXOexRSluWVPbqCNmtmkv2UmRa14AY/s400/Halloween+Invitation+card+wz+Boarder.jpg" border="0" /> <p align="center"></a><em><span style="color:#ff0000;">The Menu</span></em></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMsy2dpCnH1CYuxTOUJoNr9k8c_tM3sHSpli9tmxIESzLMg50KVAJmcU1Led8kEBW0YSotFpfCoqdtPgqWUjDZW7RTj-paJgtuaA5Nbmat2y0YrkkFGUPsryJqeKone1RkzISoJNGNAs/s1600-h/Halloween+Menu+2008+wz+Boarder.jpg"><img id="BLOGGER_PHOTO_ID_5269266199722290674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 286px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLMsy2dpCnH1CYuxTOUJoNr9k8c_tM3sHSpli9tmxIESzLMg50KVAJmcU1Led8kEBW0YSotFpfCoqdtPgqWUjDZW7RTj-paJgtuaA5Nbmat2y0YrkkFGUPsryJqeKone1RkzISoJNGNAs/s400/Halloween+Menu+2008+wz+Boarder.jpg" border="0" /> <p align="center"></a><em><span style="color:#ff0000;">The Pumpkin Adults & Kids</span></em><br /></p><p align="center"><a title="All by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3034177835/"><img height="508" alt="All" src="http://farm4.static.flickr.com/3156/3034177835_ddf74f0df9.jpg" width="550" /></a></p><p align="center"><em><span style="color:#ff0000;">The Spread</span><span style="color:#ff0000;"><br /></span></em><br /><a title="All Food by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/3034183985/"><img height="629" alt="All Food" src="http://farm4.static.flickr.com/3074/3034183985_e96d45cae2.jpg" width="500" /></a></p><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-58407147028619427902008-10-29T10:07:00.003+08:002008-11-17T00:07:57.071+08:00Dried Longan Steamed Cake<p align="center"><a title="Steamed Longan Cake by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2983208780/"><img height="550" alt="Steamed Longan Cake" src="http://farm4.static.flickr.com/3180/2983208780_2b0792cf02.jpg" width="418" /></a></p><p><strong>Dried Longan Steamed Cake</strong><br /><br /><span style="color:#33cc00;"><span style="color:#009900;">What U need:</span> </span></p><span style="color:#33cc00;"><ul><li></span>4 Eggs </li><li>80g Brown sugar </li><li>150g Flour – sifted with 1 tsp of double action baking powder </li><li>3 tbsp Corn oil </li><li>100g Dried longans – soaked in ½ cup rice wine & ¼ tsp salt for 1hr & save the wine for use later </li></ul><p><span style="color:#009900;">Method:</span> </p><ol><li>Whisk eggs till doubled in size. </li><li>Add brown sugar slowly & beat till stiff. </li><li>Add flour to eggs mixture & mix well. </li><li>Add corn oil & stir till mixed. </li><li>Add dried longans & 1 tbsp wine & stir well. </li><li>Pour batter into lined cups & steam at high heat for 15mins or until cooked, when tested with a skewer, it comes out clean. </li></ol><p><span style="color:#ff0000;">Note:</span> </p><ul><li>This recipe can be baked as well, just pop them into a 180°C oven for 20-25mins.</li></ul><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-28328868938097877472008-10-06T22:37:00.005+08:002008-10-06T23:15:18.915+08:00Coconut Macaroons<div align="center">These sweet & fragrant gems must be eaten still warm from the oven.<br />U'll love the crispy exterior & soft chewy interior.<br /><em>A pleasurable indulgent indeed…</em></div><p align="center"><a title="Cocnut Macaroons by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2885670309/"><img height="550" alt="Cocnut Macaroons " src="http://farm4.static.flickr.com/3114/2885670309_4018984419.jpg" width="428" /></a></p><p><strong>Coconut Macaroons</strong><br /><br /><span style="color:#009900;">What U need:</span> </p><ul><li>2 large Egg whites </li><li>100g Sugar </li><li>Pinch of salt </li><li>30g Ground almond </li><li>1 tsp Vanilla extract </li><li>250g Shredded coconut - sweetened </li><li>30g Flour </li></ul><p><span style="color:#009900;">Method:</span> </p><ol><li>Preheat oven to 170 °C and line tray with baking paper. </li><li>Place a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. </li><li>When the mixture is warm to the touch, remove from heat and stir in the ground almond, vanilla extract, shredded coconut & flour.</li><li>Cover and refrigerate for about one hour or until firm. </li><li>Place small mounds (about 1 tablespoon) of the dough on the baking paper, spacing several inches apart. </li><li>Bake for about 20 minutes or until golden brown. </li><li>Remove from oven and let cool for about 10 minutes before consuming or cool them completely before storing in an air tight box for up to a week.<br /><br /><div align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></div></li></ol>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-5327156320312165712008-09-17T22:57:00.005+08:002008-10-06T23:09:49.148+08:00The Ultimate Banoffee Pie<p align="center"><a title="Banoffee Pie by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2864848199/"><img height="412" alt="Banoffee Pie" src="http://farm4.static.flickr.com/3137/2864848199_b00cf58e40.jpg" width="550" /></a></p><strong>Banoffee pie</strong>, a name derived from the combination of bananas & toffee.<br />It’s an English dessert made from condensed milk, bananas and cream set on a biscuit base or pastry crust.<br /><br />I have eaten it once when I was in London and it did not take my fancy then.<br />Yet, I made 2 today; cuz girlfriend’s back from her 4 years stint in the UK & she is dying for some.<br />Girlfriend had been bugging me for weeks to fulfill her cravings.<br />I finally succumbed to her pleadings in exchange for a bottle of Rose essential oil from her very protected collection (as I am writing this, my room is filled with the heavenly aroma of sweet rose…..bliss!!!).<br /><br />The recipe I attempted is not by the traditional method, cuz the traditional way, *at least to me*, sounded like a very scary process from what I read while searching for the recipe.<br />It involved boiling unopened cans of condensed milk in a pot of water for at least 3-4 hours and explosions may occur if one is not careful in monitoring the water level, once the water evaporates, I think U can imagine the scenario *ka<em>-boom</em>*.<br />Not a pretty sight & if human traffic is around the vicinity, <em>need I say more???</em><br />Me being the ever cautious one (read <em>Kia Si</em>), definitely have no guts to undertake this.<br />The version I made is way easier, fuss free & ridiculously easy to make, see recipe below.<br /><br />Anyhow, I sliced a piece of the pie to snap a pix for this entry & elf became the happy recipient of it .<br />The boy was all thumbs up & full of praise, well, anything sweet goes for him.<br />I took only a tinny weenie bite from his share & I surrendered.<br /><em>*Too sweet, waay toooo, toooo sweet*</em>.<br /><br />Girlfriend had a huge slab & took one whole pie home, that's to be devoured at the comfort of her home slowly (I doubt it!!!).<br />Left with another half, I sent it next door & to my surprise, thy neighbors enjoyed it too.<br /><br />I think for this dessert, U either love or hate it…..I chose the latter. Try making one soon & let me know, which side U're on.<br /><br /><strong>Banoffee Pie</strong><br /><span style="font-size:78%;">(Source: </span><a href="http://www.nestle.co.uk/OurBrands/Recipes/OldFavourites/UltimateBanoffeePie.htm"><span style="font-size:78%;">Nestlé</span></a><span style="font-size:78%;">)</span><br /><br /><span style="color:#ff0000;">Ingredients:</span><br /><br /><span style="color:#009900;">For the base:</span><br /><ul><li>100g Butter - melted </li><li>250g Digestive biscuits </li></ul><p><span style="color:#009900;">For the caramel: </span></p><ul><li>100g Butter </li><li>100g Dark brown soft sugar </li><li>397g can Carnation Condensed Milk </li></ul><p><span style="color:#009900;">Topping:</span> </p><ul><li>4 small bananas </li><li>284ml Double cream - lightly whipped </li><li>Cocoa powder - for dusting </li></ul><p><span style="color:#009900;">You will also need:</span> </p><ul><li>20cm (8”) loose-bottomed cake tin, greased and based lined </li></ul><p><span style="color:#ff0000;">Method:</span> </p><p><span style="color:#009900;">To make the base:</span> </p><ol><li>Process the biscuits until like fine crumbs then tip into a bowl. </li><li>Stir in the melted butter. </li><li>Press the mixture into the base and 4cm (1½in) up the sides of the tin. </li><li>Chill the base while you make the filling. </li></ol><p><span style="color:#009900;">To make the filling: </span></p><ol><li>Place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. </li><li>Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel (<em>10-15 mins</em>). </li><li>As soon as it thickens, remove from the heat. </li><li>Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm. </li></ol><p><span style="color:#009900;">To serve: </span></p><ol><li>Remove the pie from the tin and place on a serving plate. </li><li>Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. </li><li>Decorate with the remaining bananas and dust liberally with the cocoa.</li></ol><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-80166176434492383512008-09-15T20:53:00.017+08:002008-09-16T17:42:43.458+08:00Spring Rolls<p align="center"><a title="Spring Roll by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2858801907/"><img height="550" alt="Spring Roll " src="http://farm4.static.flickr.com/3075/2858801907_ac0ba3c163.jpg" width="430" /></a></p>Its spring rolls for dinner tonight.<br />This is something I usually prepare whenever I am sick of having rice & noods.<br />And the best part, its oven baked, no oily kitchen @ the end of the day.<br /><br />All U need are spring roll wrappers & whatever U have in your fridge.<br />Do a simple stir-fry & bake them in a moderate high oven for 20 mins or till they achieve a golden hue.<br />I would recommend using wrappers made with eggs.<br />The normal white sheets tend to harden immediately after their hot sauna.<br />It’s like biting into rubber…..not a good sign right!<br /><br /><p align="center"><a title="Spring Roll by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2858801897/"><img height="433" alt="Spring Roll" src="http://farm4.static.flickr.com/3232/2858801897_2e7b0e9a62.jpg" width="550" /></a></p><p><span style="color:#009900;">The ingredients I used today are: (In the order as the above pix)</span></p><ul><li>Wong bok - cut in to small pieces</li><li>Dried mushroom - soaked till soft & julienned</li><li>Enoki mushrooms - washed & seperated into smaller strips </li><li>Diced chicken - marinated with Japanese soy, sesame oil & white pepper</li><li>Onions - julienned</li><li>Bean sprouts - tails off</li><li>Water chestnuts - julienned (must add - for the crunch)</li><li>Coriander - chopped finely</li><li>Garlic - minced</li><li>I forgot the carrots this time…so no splashes of orangey red in the rolls</li></ul><p><span style="color:#009900;">Condiments: (Pls gauge them yourself)</span></p><span style="color:#009900;"><ul><li></span>Chicken seasoning powder </li><li>Oyster sauce </li><li>Sugar </li><li>White pepper</li><li>Chinese cooking wine </li></ul><p><span style="color:#009900;">How to:</span></p><ol><li>Start off with a hot, hot wok. Swill the whole wok with oil & let the heat build up. </li><li>Fry the garlic for a few mins & add onions, cook the onions till soft. Then add the chicken seasoning powder to flavour the onions. </li><li>Add the chicken & fry for a couple of mins till chicken meat turned white. </li><li>Dried mushrooms next and stir a while.</li><li>Followed by wong bok, then add the oyster sauce, sugar & white pepper…allow everything to simmer for a few minutes until the wong bok are cooked but not mushy. </li><li>Add the bean sprouts, enoki mushrooms & water chestnuts….stir for a few minutes till everything are well mixed. </li><li>As for the Chinese cooking wine, pour in along the edge of the wok…(around twice). </li><li>A final stir & the ingredients are ready. </li><li>U will find a lot of broth, *here’s the hardest step*, U gotta sieve it.<br />Allow the broth to drain & the ingredients to cool slightly before rolling them. Mix in the coriander just before wrapping.</li><li>Pop them in the oven & dinner’s ready in 20 mins.</li></li></ol><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-38398896911172942422008-09-11T16:22:00.002+08:002008-09-12T00:07:51.691+08:00Coconut Swiss RollWas in an experimenting mood this morning & I picked this recipe to try.<br />The main reason is my love for anything made with coconut.<br /><br />This is a relatively straight forward recipe similar to all other swiss rolls with only one exception, that’s the use of egg whites instead of whole eggs.<br /><br />I did have a little difficulty when spreading the mixture on to the baking tin.<br />Well, if U know egg whites, U’ll know that after beating them to a stiff peak, they are not easily tamed.<br />It was quite hard smoothing them nice & flat on the tin.<br />Resulting uneven surface upon baking.<br />Nevertheless, the cake is soft & airy, just a little lacking in the looks department.<br /><br /><p align="center"><a title="Coconut Swiss Roll by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2848699212/"><img height="428" alt="Coconut Swiss Roll " src="http://farm4.static.flickr.com/3070/2848699212_a584d97478.jpg" width="550" /></a></p><strong>Coconut Swiss Roll</strong><br /><em><span style="font-size:85%;">(Adapted from Elegant Swiss Roll by Kevin Chai)</span></em><br /><br /><span style="color:#009900;">What U need:</span><br /><br /><ul><li>8 Egg whites </li><li>½ tsp Cream of tartar </li><li>100g Sugar </li><li>50g Flour </li><li>30g SR-flour </li><li>10g Coconut powder </li><li>150g Butter cream </li><li>50g Sweetened shredded coconut </li></ul><p><span style="color:#009900;">Method:</span> </p><ol><li>Preheat oven to 200°C, grease a 10x14 inch baking tin & line with baking paper. </li><li>Beat egg whites on high together with cream of tartar till soft peaks form.</li><li>Add sugar gradually & beat till all sugar are dissolved & mixture form stiff peaks. </li><li>Fold in flours & coconut powder. </li><li>Spread mixture onto tin & bake for 8 mins. Leave to cool. </li><li>Turn cake onto a paper & spread butter cream evenly. </li><li>Roll the cake into a log. </li><li>Spread some butter cream on the top portion of the roll & scatter shredded coconut for decoration. </li><li>Slice & serve.</li></ol><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-35928163343615951902008-08-21T16:44:00.011+08:002008-09-18T08:03:40.599+08:00Pineapple Butter Cake<p align="center"><a title="Pineapple Pound Cake by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2783008747/"><img height="550" alt="Pineapple Pound Cake " src="http://farm4.static.flickr.com/3133/2783008747_e5ecf8760a.jpg" width="429" /></a></p><p>Early this morning, I received a call from a friend living close by.<br />She asked me to help bake a butter cake as she needed one for her daughter’s play date in the afternoon. She was far too busy to bake one herself as she has tons of stuff to do at home.<br /><br />Naturally, I was more than delighted to help.<br /><br />I mixed chopped pineapple to the batter, just to add some texture and Oh! how I love the outcome of the sliced pineapple I placed on top.<br /><br />The cake was ready & boxed to go by 2pm…right on time.<br /><br /><strong>Butter Cake</strong> </p><p><span style="color:#009900;">What U need:</span></p><ul><li>250 g Butter </li><li>210 g Sugar </li><li>6 Eggs </li><li>1tsp Vanilla extract </li><li>1tsp Lemon oil – (optional) </li><li>¾ cup Heavy cream </li><li>300 g Self raising flour </li></ul><p><span style="color:#009900;">Method:</span> </p><ol><li>Preheat oven to 160°C. Grease and flour a 8 inch pan. </li><li>Cream butter and sugar until white & fluffy. </li><li>Add eggs, one at a time, until combined. </li><li>Add the vanilla, lemon oil & cream and beat well. </li><li>Fold in flour & mix well. </li><li>Pour batter into prepared pan & only fill half the pan not more (if U have extra batter, bake them into cupcakes). </li><li>Bake for 1 hour or until center springs back from small amount of pressure. </li><li>Stand cake for 5 mins in pan & then turn onto cake rack to cool. </li></ol><p><span style="color:#ff0000;">Variations:</span> </p><ul><li><strong>Almond cake</strong> – Add 200g ground almonds & ½ tsp almond essence. </li><li><strong>Fruit cake</strong> – Add 170g mixed fruit, 30g sultanas, 100g slivered almonds & ½ tsp almond essence. </li><li><strong>Pineapple cake</strong> – Add 250g chopped & drained canned pineapple.</li></ul><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-51193132721915023812008-08-19T03:15:00.000+08:002008-08-19T08:31:05.031+08:00Broccoli Soup<p align="center"><a title="Brocoli Soup by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2773132413/"><img height="550" alt="Brocoli Soup" src="http://farm4.static.flickr.com/3170/2773132413_d1227959e9.jpg" width="429" /></a></p><p align="center">One of my favorite soup….today’s recipe is taken from this <a href="http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=51441">site</a>.<br />So far, I have tried many versions but have yet to find one that I like best.<br />Hence, my search for the ultimate recipe continues……!!!</p><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-75343147174596953492008-08-08T12:23:00.003+08:002008-08-19T08:33:12.478+08:00Chicken Burger<p align="center"><a title="Chicken Burger by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2743468882/"><img height="550" alt="Chicken Burger " src="http://farm4.static.flickr.com/3213/2743468882_1cd7d14fa0.jpg" width="429" /></a></p>We had burgers for dinner today; it’s kind of a mish-mash version.<br />U can be creative here, I usually use what ever I have in my fridge & pantry to make the meat patty.<br /><br />Everything was done by eye, I used 3 of my favourite ingredients:<br /><br />Coriander <em>*love!*</em><br />Onions <em>*love! Love!*</em><br />Garlic <em>*love! Love! <strong>LOVE</strong>!*</em> (I sneak garlic in everything I cook.)<br /><br />Combine the 3 musketeers with minced chicken, seasoned well with some salt & sugar as well as dashes of Teriyaki sauce, throw in some bread crumbs to make the patty airy.<br />Lastly, beaten eggs were added gradually to bind everything together.<br /><br />Shape the meat mixture into patties & pan fry for them for few mins till they achieve a golden hue. Then pop them into a moderate oven for 30 mins or so.<br /><br />Once the oven’s off, place slices of cheese on top of each patty, close the oven door & let them melt a bit. Now the patties are ready to meet the world.<br /><br />Sandwich it between a nice slightly toasted bun together with anything U fancy & we are done. Simple? <div align="center"><p><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p></div>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-30264446630467344122008-07-09T14:25:00.005+08:002008-08-19T08:33:39.146+08:00Cream Puffs<p align="center"><a title="Cream Puff by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2651334883/"><img height="550" alt="Cream Puff" src="http://farm4.static.flickr.com/3130/2651334883_992f9eb8a6.jpg" width="429" /></a></p>Elf loves the puffs from Bread Papa (who doesn’t & it’s now selling @ $2.20 a pop…so ex. rite?).<br />So, I thought I can try baking them & if the result is as good, he can have cream puffs as often as he likes @ home.<br /><br />Managed to dig out a recipe I copied from some Taiwanese cookbook eons ago.<br />I am pleased to say, it’s quite a successful attempt but definitely not cost effective.<br />This recipe alone with the filling and all used ten eggs. ..*gosh* that’s a lot of eggs…<em>no</em>???<br />The result - shell is fragrant, soft on the inside & slight crisp on the outside.<br />As for the<em> crème pâtissière</em>, I managed to make it as liquidly as possible but there is still lacking something I cannot foretell when compared to those of Bread Papa.<br />Anyway, this recipe is not a mimic of Bread Papa & I think all choux pastry taste about the same just a diff in the filling.<br /><br />If U know where I can find a clone recipe for Bread Papa’s cream puff, do share with me! Okie-dokie! <div align="center"><p><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p></div>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-48198021562932893972008-06-12T10:37:00.011+08:002008-08-19T08:34:25.779+08:00There's Something about Almond<p align="center"><a title="Almond Longan Jelly by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2571338003/"><img height="550" alt="Almond Longan Jelly" src="http://farm4.static.flickr.com/3191/2571338003_e2d6624a21.jpg" width="429" /></a></p>This is what I usually order @ dessert stalls besides Chendol & Soursop Ice.<br />The latter is my<em> número uno</em> fav…but if I crave something sweeter it has gotta be almond jelly.<br /><br />It’s troublesome to replica Chendol in my kitchen & laborious to ‘ripen’ a soursop but it’s definitely easy to make your own jelly.<br />Hence, I began making tub after tub sometime back & now I can dig into these chilled cubes whenever I need something cold & sweet in the comfort of my own home.<br />Another reason for enjoying this jelly dessert are the longans and I can relish almost a whole can of these little fruit each time. *Simply Toothsome but Diabetic Inducing* <div align="center"><p><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p></div>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-68572284287812174652008-05-26T13:31:00.017+08:002008-08-19T08:35:01.271+08:00Not another.....Choco Chip CookieI am often skeptical about making anything chocolate from cookbooks.<br />Seldom, am I really satisfied with the recipes I have attempted, of cuz with exceptions in some cases.<br />I think the bottom line here is just me; I am never a champion at munching chocolates.<br /><br />Though I do contradict myself & repeatedly experiment with chocolate.<br />And I can only put the blame on those attractive pix from the recipes, yet again!<br />Cuz though them, I will get ferried away to some imaginary land & envisaged the result to be once again, another yummy concoction.<br /><br />But this time round, it’s not the pix; it’s the name of this cookie that allured me.<br />Don’t U wanna sink your teeth into some cookie called <em><strong>Totally Chocolate Chocolate Chip Cookies</strong></em>?? The name in itself somehow sounded awesome in my ears.<br /><p align="center"><a title="Nigela Choc Chip Cookies by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2522798797/"><img height="550" alt="Nigela Choc Chip Cookies" src="http://farm3.static.flickr.com/2165/2522798797_12cfe5bd4b.jpg" width="429" /></a></p>Here's what I take after baking them, it’s just like any triple chocolate chip cookie & the only difference in this recipe from others, is the use of cold eggs straight from the fridge, a bonus if wanna bake in a hurry.<br />Other than that, there's NOTHING worth shouting about.<br />Oh! I forgot to mention, the recipe I am talking about here is taken off <em>Nigella Express.<br /></em><br />So, how high will be on this one be on my score chart, one may wonder.<br />I can only say it’s another disappointment conceived.<br /><div align="center"><p><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p></div>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-25089070111536006582008-05-22T11:29:00.005+08:002008-05-22T11:48:18.877+08:00Congrats - U've twins !!!<p align="center"><a title="Twin Eggs - Edited by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2512286047/"><img height="378" alt="Twin Eggs - Edited" src="http://farm3.static.flickr.com/2107/2512286047_d48989fd99.jpg" width="500" /></a></p><br /><p align="center">Maybe U have seen them before….but this is certainly my 1st encounter.<br /><br /><span style="color:#009900;">Question</span>: If U crack open an egg wz double yolks, do U still eat them?<br /><br /><span style="color:#ff6600;">Just a thought</span>: ‘These ‘twin-ese’ will be great during Mid-Autumn for<br /><span style="font-size:180%;">双 黄 月 <strong>饼</strong></span><span style="font-size:100%;">!’</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHlwYuwzCvs6dhQ3R1CCKq-uH9LGP85yuJPF8C3fH2vl6AfSO98mpp76b403et-Y96mwIx8hyizMntkdGVzD2GzsHd1w-7G66svwsWQTUZrvd5zbI4ZyBmoFGaB3vyoKrQG9JawhFOfU/s1600-h/1626547638.jpg"><img id="BLOGGER_PHOTO_ID_5203043519337494674" style="CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHlwYuwzCvs6dhQ3R1CCKq-uH9LGP85yuJPF8C3fH2vl6AfSO98mpp76b403et-Y96mwIx8hyizMntkdGVzD2GzsHd1w-7G66svwsWQTUZrvd5zbI4ZyBmoFGaB3vyoKrQG9JawhFOfU/s320/1626547638.jpg" border="0" /></a><br /></p><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>paw pawhttp://www.blogger.com/profile/01404308771690823482noreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-47763470355381653192008-05-20T15:56:00.012+08:002008-05-21T09:37:29.627+08:00Nigella's<p align="center"><a title="Caramel Croissant Pudding by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2507440277/"><img height="394" alt="Caramel Croissant Pudding" src="http://farm4.static.flickr.com/3245/2507440277_d4e2e8e953.jpg" width="560" /></a></p><p>More often than not, most of my impulsive purchases of cook books & mags are due to those captivating & to die for food photography.<br />At least, if the recipes are crap; I have those lovely pix to drool after as a consolation.<br />But books from famous celebrity chefs require no hesitation, where parting with my hard earn moola are concerned. I will buy books after books, especially those that are highly recommended.<br /><br />My latest acquisition is Nigella <em>Express</em>.<br />I would rave more about this book when compared with her earlier publications. Reason being, almost every recipe in this hardcover is accompanied with a pix.<br />No more visualizing what the end result will look like. *Yeah !!!*<br />And I managed to read the book from front to back in one sitting.<br /><br />This croissant thingy is the 1st recipe I tried making from the book.<br />It’s like a caramel version of bread & butter pudding without the yeasty taste. Buttery croissant gets very crispy & gloriously golden after 20 mins in the oven. Not forgetting the wonderful aroma the bake releases while baking.<br /><br />Nigella claimed that she came up with this pudding cuz she wanted to get rid of her stale croissants.<br />I, on the other hand, went out to Delifrance & bought fresh ones plus a bottle of thicken cream.<br />The recipe stated both milk & cream for the liquid ingredient but I used all cream instead, resulting a creamier & more luscious pudding.<br />I omitted the liqueur cuz elf’s eating.<br /><br />Overall, I am pleased with the result. Just a word of caution, this is definitely not hip friendly.<br />But it’s really yummy, so I’m gonna post the recipe here for U to try.<br /><br /><strong>Caramel Croissant Pudding<br /></strong><span style="font-size:78%;">(Adapted from Nigella Express) (N: Nigella’s words)</span><span style="font-size:78%;"> </span></p><p><span style="font-size:100%;color:#009900;">What U need:</span></p><span style="font-size:78%;"><ul><li></span>2 Stale croissants </li><li>100g Caster Sugar </li><li>2 x 15ml tbsp Water </li><li>125ml Double cream </li><li>125ml Full-fat milk </li><li>2 x 15ml tbsp Bourbon</li><li>2 eggs - beaten </li></ul><p><span style="color:#009900;">Method: </span></p><span style="color:#009900;"><ol><li></span>Preheat the oven to 180°C. </li><li>Tear the croissants into pieces and put in a small gratin dish.<br />(N: I use a cast iron oval one with a capacity of about 500ml for this) </li><li>Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat. </li><li>Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3 to 5 minutes.<br />(N: Keep looking but don’t be too timid). </li><li>Turn the heat down to low and add the cream – ignoring all spluttering – and, whisking away, the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over a low heat. Take off the heat and, still whisking, add the beaten eggs. Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.</li><li>Place in the oven for 20 minutes and prepare to swoon.</li></ol><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-15284432136111369212008-05-18T22:08:00.017+08:002008-05-20T10:41:11.770+08:00Banana & Peanut Butter MuffinsWe all adore these muffins at home; and I never failed to receive compliments when I bring them along to gatherings with family & friends or as edible gifts when I go a visiting.<br /><br />To me, banana & peanut butter are a match made in heaven and if U use crunchy peanut butter in this recipe, it adds that extra <em>oomph</em>. Moreover with oats incorporated here, U'll get a chewy bite, making it more delightful to eat.<br /><br />And if are in the mood to indulge, spread a thick layer of gorgeous peanut butter & devour away.<br /><br />*Warning to peanut butter lovers out there...these paper cup breads can get pretty addictive.*<br /><br /><p align="center"><a title="Banana & Peanut Butter Muffins by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2502146296/"><img height="448" alt="Banana & Peanut Butter Muffins" src="http://farm3.static.flickr.com/2231/2502146296_54d788741a.jpg" width="570" /></a></p><strong>Banana & Peanut Butter Muffins</strong><br /><span style="font-size:78%;">(Makes 12)</span><br /><br /><span style="color:#009900;">What U need:</span><br /><br /><ul><li>270g Flour </li><li>100g Oats </li><li>1tbsp Baking powder </li><li>2 Eggs </li><li>150g Brown sugar</li><li>200g Banana – mashed </li><li>150g Peanut butter </li><li>50g Butter - melted </li><li>250ml Milk </li></ul><p><span style="color:#009900;">Method:</span> </p><ol><li>Preheat oven to 180°C & prepare your muffins cups. </li><li>Mix flour, oats and baking powder in a bowl & set aside.</li><li>In another bowl, whisk eggs and add brown sugar, bananas, peanut butter & butter, mix well. </li><li>Then add the milk & stir to combine. </li><li>Add the dry ingredients and fold in gently, <strong>DO NOT OVER MIX</strong>. </li><li>Next, spoon the batter on to muffin cups & bake for 25-30 mins or until the top spring back when gently touched. </li><li>Cool well before serving.</li></ol><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3352261130680197855.post-36305966449692764942008-05-13T20:21:00.006+08:002008-05-20T10:44:16.372+08:00Baked Shrimp Paste Chicken<p align="center"><a title="Har Cheong Chix by 3lements, on Flickr" href="http://www.flickr.com/photos/10634728@N06/2488728391/"><img height="426" alt="Har Cheong Chix " src="http://farm3.static.flickr.com/2164/2488728391_790633a774.jpg" width="550" /></a></p><p align="center">This is the 3rd time I cooked this dish in the month of May.<br /><br />Love it for its simplicity & also for the richly intense flavor.<br /><br />Really fast to cook & good to eat. </p><p align="center"><img class="centered" alt="post signature" src="http://img.photobucket.com/albums/v520/murcake/BlogSignature-AutumLeaves.jpg" /></p>Anonymousnoreply@blogger.com