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Monday, September 28, 2009

New Bakes

Monday, September 29th, 2009

Hi, it's Monday night and been 'pressured' to update my blog! Sigh! I've been requested by a few of my friends to publish recipes on my blog. Special request from them to 'reveal' the recipes for Pineapple Upside Down Cake and for the Blueberry and Lime Cake. Not bad eh, for a first time blogger that I am.

Hey friends, the picture looks good but the actual stuff, they tasted even better! Haa..haa.ha... There's an old Malay proverb that describe me as 'Angkat Bakul Sendiri' which means self-praise. But then, I have proof - my 6 G-Force friends from my office. They can vouch my claim! Muahaha! (so far no complains of tummy ache! phew!)

Ok, enough of's the recipes, girls (you know who you are).

Pineapple Upside Down Cake (picture is in my previous post)
20g butter, melted
2 tbsp soft brown sugar
440 g can pineapple slices in natural juice
90g butter
1/2 cup castor sugar
2 eggs, lightly beaten
1 tsp vanilla essence
1 cup self-raising flour

1. Preheat oven to moderate 180 C. Brush 20cm ring tin with oil or melted butter. Pour melted butter into base of tin, tip to coat evenly. Sprinkle brown sugar over butter. Drain pineapple, reserving 1/3 cup juice. Cut the pineapple pieces into halves (I prefer to use whole) and arrange over brown sugar.
2. Use electric beater, beat butter and sugar in a small bowl until light and creamy. Add eggs gradually, beating well after each addition. Add essence: beat until combined.
3. Transfer mixture to large bowl. Using metal spoon, fold in flour alternately with juice.
4. Spoon mixture evenly over pineapple; smooth surface. Bake for 35-40 mins or until skewer comes out clean. Leave in tin for 10 mins before turning onto a wire rack to cool.

Raspberry & Bluebbery Lime Drizzle Cake (picture is in my previous blog)
225g/8oz butter, softened
225g/8oz castor sugar
4 eggs 250g/9oz self-raising flour, sifted with a pinch of salt
grated zest and juice of 2 limes
25g/1oz ground almond
100g/4oz each blueberries and raspberries (i used blueberries only)

for the syrup:
8 tbsp lime juice (abt 4 limes)
grated zest of 1 lime
140g/5oz golden castor sugar

1. Preheat oven to 180C. Line the base and sides of a 20cm square cake tin and butter the paper.
2. Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little of the flour towards the end to prevent curdling. Beat in the lime zest, then fold in the rest of the flour and almonds. fold in about 3tbsp of lime juice, giving a good dropping consistency. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. smooth, then scatter the remaining fruit on top. Bake for about 1 hour or until firm.
3. Gently heat the lime juice, zest and sugar in a saucepan, without allowing to bubble. While the cake is still hot, prick it all over with a skewer then spoon the syrup over it.

My first attempt at making a fondant icing cake for my son - Chocolate Moist Cake. Can be improved further with more practice. Anyone wants me to make a birthday cake? Anyone?

Lamb Stew and again, inspired by Jamie Oliver. This stew taste even better overnight as the gravy thickens and the celery, carrot, potatoes, onion and the lamb meat are so soft, it practically melts in the mouth. With lots of herbs and pepper, this is a great meal during cold rainy days and it goes well with garlic bread.

An all-time favorite Choc Chip Cookies. My nephews are crazy over these wonderful-licious cookies. And, it's one of my best seller! (So, don't ask for recipe, ok!)

This dish is called 'Pie Tee' which originates from the Penang Peranakans. The Penang Baba & Nyonya cuisine has more Chinese influence to their cooking which is less spicy than the ones you will find from the Malacca Peranakans. Do you know why these Pie Tees don't come cheap in the Nyonya Restaurants? Because it's such a tedious work to fry the 'hats' one-by-one. I found that out when I made these for my family. Well, there's no pain, no gain, rite?? But it's worth it! I take my hats off for this anytime.

What about some cool creamy dessert to whet your appetite after a satisfying meal? Ice cream of course! Here's one of my many many ice creams that I, it's my ice-cream maker that makes it. The best ever that I've made will be the Strawberry Ice Cream. Only fresh flavorings at all! It's creamy and yet refreshing and fruity. I'll post the picture in my next blog but here's my Double Chocolate Ice Cream. Can you taste the chocolate, huh, huh, can you??

Ok, now that I've made you hungry, go rummage your fridge and cook up a storm!

Tuesday, September 22, 2009

Anything under the sun

Tuesday, September 22, 2009

Hi! Just had dinner which my hubby prepared - pasta with meatballs and it's just superb! Thanks, dear for taking over the stove! While browsing the internet I decided to take on the advice from my sis to write a blog of my own. Ok, let's try this out...ok..mmm...I have no idea what to write!

I'm quite illiterate in terms of getting around in internet but I'm discovering and learning new things as I go along!

Everything has to start off with an introduction right?

Ok here goes. Well, I'm a Straits Born descendant originate from Malacca. For those who doesn't know what Straits Born is, well, we are Peranakans or more well known as the Babas & Nyonyas. If you log in to Nyonyapendekmelaka@blogspot, I am related to the author of that blog. She's my youngest sis and we have lots of things in common especially in the passion for cooking and baking. My sis has many interesting recipes in her blog and I'm trying to compete with her here! Haa..haa..haa. We are proud to say that we inherited this trait among many many others, from our beloved late mom, Madam Tan. Mom taught us well and her legacy lives on..

My latest passion in baking - CUPCAKES!. Not just any cupcakes but Image Icing Cupcakes and I'm doing that as my part time business too!

Here are some of the cupcakes with image icings that I've baked. Be it for Children's Party, Private Parties, Football Gathering Party, Baby Shower, Christmas etc cupcakes can be very versatile and is great as party favors.

This is the Blueberry & Lime Cake with Liverpool Icing which I've baked for my hubby's birthday early this month. The cake is not too sweet and it has a tinge of sourish lime to it which is really really refreshing. My family loved this.
Pineapple Upside Down Cake which has a moist texture and fruity flavour to it. The caramelized brown sugar that sits at the bottom of the cake when baked together with the pineapple, the taste is simply amazing! Thanks to the creator of this wonderful wonderful piece of cake!'s my roast chicken inspired by The Naked Chef Jamie Oliver. My all-time favorite celebrity chef! While doing up this recipe, (mixture of Jamie and yours truly with local influence), this dish leaves no meat left-overs at all! Jamie's all time favorite of a little dash of salt, black peppercorns and some lemon and a lot of olive oil, then it's good to go. Well, I've added pineapple in a can (i just love pineapple), add 1/2 a can of the pineapple syrup, sprinkle some mixed herbs and a little bit of honey. The juice that comes out of the chicken while baking goes well with garlic bread. If by any chance you have some left over, it's great to pack chicken sandwich for your lunch.

Oh by the way, I am also a part time florist. Will post some pic in my blog next time!