23 March 2010

Heartfelt Thanks!

Yes, it had been quite a hectic week for me...Orders to fulfill & new recipes to try out ;-) Nevertheless, I've thoroughly enjoyed every moment of my baking time...Love it...Love it!!! Thanks to my dear friends for all the orders....Muah! Muah!!!

My sincere thanks to my three 'sisters', Ms. Fran ( aka Yong ), Ms. A & Ms. D for their numerous brownies & cookies order. Your support means soooooooooo much to me!! Thanks sisters! Here are the brownies which they ordered for their dad's 60th birthday & cookies for them to munch on...

Almond Brownies

Peanut Butter Cookies ( left ) & Chocolate Chip Cookies( right )

              Peanut Butter Cookies

My thanks also goes to Ms. SA & her darling hubby, Mr. M for their continuous supports & their repeat orders....I sure hope they like my new recipe for the Moist Chocolate Cake...I had so much fun decorating the cake with loads of chocolatessssssss!! A bliss for chocolate lovers ;-) Owh! A note though, please pardon my writing skills on the cakes...I have to admit it sure looks like a child's writing!! I sure need to practice...practice...and practice...Another reason for me to play with those icings...He...he...he...

                                                                                                                            Moist Chocolate Cake

Another order by Ms. SA was a Strawberry Cheesecake to celebrate her niece's excellent SPM result...

                   Strawberry Cheesecake

I would also like to convey my thanks to Ms. Gee for her repeat order of the fancy Chocolate Cookies People. I sure hope her kids gonna love it :-P

To Ms. RS, who is a first timer ordering my products, thank you for your orders of the Almond & Marshmallow Brownies....And not forgetting your orders for the frozen popia...I pray that you enjoyed every bite of it ;-)

I would love to ramble more but I better get some sleep as I've another cake cuppies to bake tomorrow ( or should I say today since it's 4:28am now!! )...Till next post, have a great day everyone!!

09 March 2010

Chinese Style Mee Curry

Yup, this post is a 'lil different from my ordinary ones. Why u might ask...Well, recently, via our daily e-mail, a dear dear friend ( who happens to be my roommate during my high school years & who is also someone I always rely on with honest to goodness opinions - much to her dismay!! ) told me that she reads my blog mostly everyday & it is her wish that I update it as often as I could...The moment I read her e-mail, I was like "what other possible things should I ramble about in my blog?!!"...While sitting in front of my laptop contemplating Ms. Gee's request, moments before going to the kitchen to prepare dinner, suddenly I remembered something...When I first started this blog, I plan for it to be a blog where apart from sharing my baking passion, I would also be sharing some recipes...and hey, I haven't shared any recipes yet!!! My bad!!! *Smacking myself on the head!!*

So, to my dear friend, Ms. Gee & my other friends who requested this recipe, here it is...Happy cooking!

Printable Recipe


  • 70g dried chillies
  • 400g / 8-10 bulb sliced onions
  • 130g sliced garlic
  • 100g sliced ginger
  • 100g sliced lengkuas
  • 50g turmeric root
  • 100g sliced lemongrass
A note to all, the above paste is actually sufficient for several cooking of the recipe. What I usually do is to store the paste in a container @ plastic & freeze it. It will come in very handy the next time you have the urge to cook mee curry ;-)

  • Boil 1 litre of water in a pot. Once boiled, add in 1 teaspoon of salt & 2 chicken breast ( You can also use any chicken part i.e legs, ribs etc )
  • Simmer the chicken for about 20 minutes & take it out from the pot. Put aside to cool. Once cool, shred the meat.
  • In the same pot of water, add in 400g medium size prawns ( don't forget to trim it first! ). Cook the prawn around 5 minutes & take it out. Put aside to cool. Once cool, shell the prawns. Note : As for myself, when I shell the prawn, I usually save the heads. Adding the heads into your broth will make it yummier...
  • Leave the broth on the stove over slow fire. If you prefer to add in the prawn heads, add it into your broth at this stage.
  • Heat a wok @ small pan over a medium fire. Add in 250ml ( about 1 cup ) of the basic paste and 1 teaspoon shrimp paste ( belacan ). Note : To make sure there's no lumpy shrimp paste in your broth, mix the shrimp paste with a bit of water before adding it into the wok @ pan. Cook until the mixture smells fragrant & the oil separates.
  • Once oil separates, add in some curry leaves & 2 stalks of lemongrass. Bring this mixture and add it into the broth. Bring it to a boil. Add in 500ml thin coconut milk. Note : If you like your broth to be thicker, add in more coconut milk to your liking.
  • Bring the broth to a boil and add in salt & sugar to your liking. Before you switch off the fire, add in sliced tau pok ( I usually just cut it into half ). Note : Tau Pok = Chinese for Deep-Fried Tofu. This fried tofu, usually in the form of 2 inch cubes, is often sold ready-made packaged in plastic bags. It is chewier in texture, 'puff' like, and floats when  first put in soups or noodle soup dishes. 


I love my mee curry hot & spicy...So for those who have the same palate as mine, here's my sambal recipe:-
  • Heat 4 tablespoon oil in a pan @ wok. Once oil is hot, add in 5 cloves chopped garlic. Fry till fragrant.
  • Add in 3-4 tablespoon chopped onions, 1 cup of the basic paste, a bit of shrimp paste & 4 tablespoon of cili boh @ blended dried chillies. Note : You can add or lessen the chillies according to your preferences.
  • Cook till the oil separates and add in salt & sugar accordingly.
  • To keep this sambal longer,  place it in a container and keep it in the fridge. Note : The sambal is also yummy when you eat it with hot rice! Slurpppp!!

  • Place blanched noodles i.e mee or mee hoon in a bowl. You can also use spaghetti, which of course have to be boiled first.
  • Pour the broth into the bowl and top it with prawn and chicken. Add in blanched taugeh and long beans.
  • Serve it with the sambal. Enjoy.

08 March 2010

Fancy Cookies

Fancy Cookies? What's so fancy about it?...Well, it's actually a new twist from my Gingerbread Man cookies. I'm diversifying my gingerbread cookies to some other flavoring such like plain butter cookies, chocolate, orange, vanilla & lemon. The birth of this idea actually came from a former colleague & a dear friend Ira...Thanks Ira for daring me to try something new with my cookies ;-)

Ira called me recently and wanted to order some gingerbread cookies without the ginger! Ha..ha...According to her, she loves the shape of my gingerbread man cookies but she's not too keen of ginger taste in a cookie. Hence she requested that I bake her butter cookies instead. And she wants it chocolaty!!...

Remembering the time we spent together at our former office, I know how much Ira lovesssssssssssssss her butter cookies! Each time we went out for lunch, we would always purchase some...The look on Ira's face each time she had her cookies - PRICELESS!!! Naturally I was quite jittery about this order of hers.  Of course I want to give her the best cookies I can ever bake!!

Here are some photos of Ira's order...I pray that she loves it as much as I love baking it for her ;-)

Chocolaty Fancy Cookies


                               Ben 10

                                                                                                                      Fancy Cookies
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