STAY OUT THE WAY...! DD IS INTO BAKING NOW...!

These were some pictures of DD's 1st attempt at baking cake....



This cake called for tube pan,but DD got a bundt pan, no problem......



He did a good job. The only mistake was when he greased the pan, was not properly greased and got the cake slightly stuck to its pan .....



Well, and DD remembered the face powder ads that the rough skin became flawless after applying some ......and then DD tried confectioner's sugar on the surface of his cake to cover the imperfect........hahaha......



Oooops DD! The make up didn't work! This cake was supposed to be the orange cake, but in this case...it was more likely a.......chiken pox victim cake.....



Another week, another story....this time DD was into layered cake....



Cheesy covered cake with lemon filling. Two layers sandwiched cake with some buttercream and grated cheese on its top and side, decorated with some chocs....just perfect...this time with well greased pans and lower oven temperature.....the cakes turned out flawless and fluffy....and moist....



These were fantastic! Keep up good work DD!
(Don't eat up all the delish cakes....well, at least don't blame me....hahaha)

Here Comes The Talented David Again

I proudly posted these pictures of popiah skins to show my readers how talented Dave is.....( And I am surely very proud of him )



Many chinese can not make popiah skins, but Dave made the perfect ones...



These were his spring rolls. They didn't look very neat, but we can see the rolls were crunchy and not soggy.

How To Roll Popiah

The stack of popiah skins, freshly made....



Arrange a sheet of popiah skin in a plate, spread some mixture of hoisin sauce and chilli sauce in the middle of the skin....



Put everything you wish as the stuffing in the middle of the sheet, brush some hoisin-chilli sauce mixture to the other end of the sheet, to seal up the popiah later...



Fold the right and the left side of the sheet ouside in.......



Fold the other end 1/3 up to the middle......
Then continue to fold 2/3 part....
And the last move, fold until meet the other end and seal up...
make sure you tighten up the stuffing as you fold....



Tha da.....3 fat and tightly wrapped popiah to enjoy......
You can fry them, and we call the fried version as Spring Rolls....

Note :
For spring rolls, you don't need to spread the sauce mixture. Seal the rolls with egg white or flour mixture.

Fried Chicken In Sweet and Sour Sauce

These 2 pictures do not belong to me. They are Dave's and I have to thank him to let me post his pictures on my blog.

He cooked the dish base on the recipe posted below and I am happy he loved it very much.

Once again, thank you Dave!


Ingredients :

1 young chicken, cut into small pieces, marinate with salt, 2 egg whites, ground white pepper, oyster sauce. Marinate for at least 1/2 hour. Add in 2 tbsp or more cornstarch right before you fry the chicken. Deep fry the chicken until crispy and golden in color.


A :
5 pips of garlic, chopped
5 cloves of shallots, sliced thinly
a thumb size of ginger, julienned

B :
1 onion, coarsely chopped or sliced
1 leek, shredded coarsely
2 or 3 chillies, clean the seeds, shredded into long shape

C :
Half small green bell pepper, cubed
1 slice of pineapples ( about 2.5 cm thick ) cubed

D :
1 big ripe tomato, blanched in boiled water, clean the skin, mashed (with a blender)

E : ( Dissolved in 125 cc room temperature water )
1 Knorr cube ( 1 cm x 1 cm cube )
1 tsp thin soy sauce
1/2 tbsp cooking wine
1/2 tsp thick soy sauce
4 tbsp tomato ketchup
1 tbsp wine vinegar
3 heap tbsp sugar
salt to taste

F :
150 - 200 cc water or pineapple juice

G :
1 tbsp cornstarch, dilute with 5 tbsp water

Method :

1. Saute A till fragrant, put in B and continue stir, put in C, stir.Put in D, stir till it boils. Put in E, stir. Add water or pineapple juice. Cook until it boils. Put in G to thicken.

2. Pour the cooked sauce to your crispy fried chicken

Ang Koo ( Kue Ku)

This was how I kept my ang koo. Wrapped a hard cartoon with banana leaf, arranged the ang koo on it, let them cool and kept in clip lock plastic.



I was not patient to wait until they were cool enough.



The camera effect caused the color of them looked dull.




These were filled with mung bean paste...




These ang koo stayed soft for 24 hours....

Spring Rolls

I made some popiah skins, and I made them into spring rolls.
The skin turned out very crispy. So yummy....



They looked like soggy, but they were not....



Served with chilli sauce, they tasted heavently.....

David's Whole Meal Bread

David made whole meal bread topped with some oats. He lives healthy now ( well, trying to...hahahaha)

They looked really good I thought. But....sorry readers, he gave me the pictures without recipe.....should I ask? :p

Ang Cao Chicken

This ang cao chicken is ethnic food of chinese fu zhou. I love to ferment the ang cao, where i can harvest fu zhou red wine for cooking. This dish is signature dish of Fu zhou, can be served with warm rice or mee shoa (thread noodles).

Believe It Or Not

These are no jokes!

These Popiah Skins and Bak Kien were made by a white boy.

He did it better than me i think. Well, i have excuse...he is a chef, i am not....




Look at this one. the popiah skins.




Hey, everybody can see, i am not joking. See the hairy hand holding the skins. Not mine for sure....hahahaha. Its Dave's.....he made this skins. i am very proud of him..



And this is the Bak Kien and the chilli sauce he made. Look really nice ( blah, beats mine...i admit it)

And dear readers, wait till he makes Bakso, Indonesian food which was enjoyed by President Obama when he lived in Indonesia.

Sweet And Sour Clamps Asahan Style

Chilli Sauce

Was cooked on low flames and kept stirring.




Kept in dry sterilized jar, can be kept for up to 1 year in cool box.

This chilli sauce goes very well with everything, from hotdogs to hamburgers, fries to grill.