Thursday, December 21, 2006

Tea by Chris' Pantry

Attended a tea party catered by Chris' Pantry on 2nd Dec. The baker, Chris, a very young lady who is very passionate in cooking and baking. We were served with her home-made chicken pie with green salad & chips. Next on her list was her X'mas chocolate logcake served with nutty flavoured ice-cream. She made all the X'mas cookies too! We met up with Yiwen, another young lady from Oriental-Rose. We were showered with all her hand-made accessories. All pieces were very unique. Thanks Chris and Yiwen. We had a great time!

Chris, the baker from Chris' Pantry

Yiwen from Oriental-Rose

Monday, December 11, 2006

Bread Puddings

Using Bread Pudding recipe shared by Zu, a forum pal. Thanks Zu!

As usual, I like to play with different toppings. For the elderly, I made them Raisin Cinammon Bread Pudding and for the kids, it will be Chocolate Bread Pudding, which I added crushed Oreo chocolate waffles and Oreo cookies as toppings.

These bread puddings are made for our afternoon tea yesterday and I had my mum and brother over to join us.


In Singapore, this is known as "Ondeh-Ondeh". In Malaysia, it's called Buah Melaka. In Indonesia, this is being called "Kelepon Hijau aka Pandan Glutinous Rice Balls". I was told by a friend, Jam, that different countries named them differently.

This Ondeh-Ondeh recipe is adapted from an Indonesian Cookbook " Joy of Food Lovers -Indonesia Delights" which I bought during the recent JL Sales at Expo. The cookbook features many of their local kuih-kuih recipes which some of them I would very much wanted to try...


400g glutinous rice flour
200ml coconut cream
(I added more coconut milk *agaration* to knead into a dough. The 200ml stated in the recipe is definitely not enough)
1/5 tsp salt
10ml Pandan leaf juice

150g crushed palm sugar (Gula Melaka)

1/2 grated coconut

1. Combine dough ingredients and mix well. Knead into a piece of dough and divide into small balls. Roll out into thin discs. Put palm sugar at the centre. Wrap and press edges to seal.

2. Cook the rice balls in boiling water. Once it floats, it means cooked. Drain it. Arrange on a plate and sprinkle with grated coconut. Serve.

Recipe adapted from Indonesian Delights - Desserts & Snacks "Joy of Food Lovers".

Saturday, December 09, 2006

Christmas Log Cakes 2006

Christmas Day is drawing closer and I started my making of log cakes last nite. Made 2, one for a dinner party tonite and one for a bbq party tomorrow. 2 flavours - Vanilla and Chocolate Log Cakes. Will be making more logcakes with different flavours as the date draw closer for a few parties.

Tuesday, December 05, 2006

Hari Raya Lunch

Sorry Bryan & Brandon, mummy has downloaded the photos quite sometimes ago but keep forgetting to upload into my blog. Here it is, as promised!

Our family were invited to a Hari Raya luncheon by dss tutors. We had a very good lunch with all the yummy catered food and home-made cookies, kueh kueh, cakes and other goodies etc... Just sharing some pictures taken at their home.

Dss with their tutors, Ms Angelita & Mr Hamizan.

Pls click here for more photos:-,ren%3as,3%3af,0

Orange Chiffon Cake

Finally I did it! It was a success! Thanks Mandy for sharing her recipe and Lee for her chiffon mould. So sorry, Lee, your mould was held 'hostage' for at least two months. I know is not easy to do a chiffon cake and that is why I keep dragging till now *lack of confidence*

Verdict: soft and light texture. Yummilicious!

I have posted Mandy's recipe below for your easy ref.

Orange Chiffon Cake (Recipe by Mandy, M4M)


(Part A)
5 egg yolks
80g sugar
80g orange juice (use juice extractor and put in the whole orange, including skin)
1tsp orange flavour/compound
50g corn oil
75g plain flour
1/2tsp baking powder
35g corn flour

(Part B)
5 egg whites(cold)
50g sugar
1/4tsp cream of tar tar


(Part A)
1. Beat egg yolks and sugar at maximum speed for abt 1min till thick and creamy.
2. Mix orange juice, orange flavour and corn oil into egg mixture.
3. Sift in flour and baking powder, corn flour into egg mixture.

(Part B)
1. Whisk egg white, sugar and tartar till stiff
2. Add into part A mixture and stir well
3. Bake at 160deg(lowest rack) for about 40-45mins.
(when the cake rise and shrunk means cooked)

Impt notes:
Use fresh eggs
Make sure no egg yolk falls into egg white
Use clean, dry and non-greasy mixing bowl