Monday, December 09, 2013
Riot at Little India
Sunday, December 08, 2013
Strawberry Sponge Cake
Friday, December 06, 2013
Saturday, November 30, 2013
Legendary board game
30nov2013
Games galore
Abah went shopping...!
It was delivered at 11pm...
Yahoooo, we are trapped home this holidays.. haha
Castle Panic
Great game.
Really simple and keep you on your toes. Everyone love the taste of being a monster slayerrrrr....
Friday, November 29, 2013
Teddy cookies
Inspired by their YouTube videos.
Watch "How To Make Teddy Bear Cookies With Betty Crocker" on YouTube - https://www.youtube.com/watch?v=oBLxRaYo7Ck&feature=youtube_gdata_player
Tuesday, November 26, 2013
Fondant cuppiez
Monday, November 25, 2013
Shiny behind
Sunday, November 24, 2013
Nenek tercinta
A day of shopping with nenek.
So much old friends came by to say hello. It truly gives you that Kampung love aura!
Now she will be staying with cik Aim. Her brief days at Tampines was memorable indeed...
Wednesday, November 20, 2013
No front teeth
My sweet girl is growing up too fast
Tuesday, November 19, 2013
Bummer
Monday, November 18, 2013
Monday blues
Back to work today after the 2days MC on thurs Fri. Watched Kdrama till 2.30am ytd. Wearing bright and colorful to bring up my spirit...(loving the pattern shawls from CINTA).
Unfortunately, I drove carelessly and brush my car with a bus. No matter how dainty I am, swearing F@#+ is the norm.. Haiz... I wasn't swearing to anyone but to the fact that I made a stupid move.
.
I am fine car is fine too, just a scratch!
.
Notice the bag of medications as my throat is still coarse and itchy. Also notice the bracelet that happen to match my shawl coz I am crazy like that..
Last Will
Sunday, November 17, 2013
Saturday, November 16, 2013
Suji Cookies
We bought a premix from AiLin at Tanjong Katong Complex and baked according to instructions. Then I realised there wasn't any!
It was a 1kg premix flour and need to add 400g of Ghee, 200g of ground almond and 1tsp of vanilla essence. I added 80g of sunflower seeds.
Simply put the dry ingredients in a bowl and stir before adding the wet ingredients. Stir with a wooden spoon is enough, no fancy machinery needed. Then make 1inch balls and place on baking tray. No greasing needed.
Baking at 150deg in Baby Beiling oven (+20deg for other ovens) for a good 18mins. I made half portion and got a good qty of 80-90 cookies.
It best when you bake their favourite cookies. The delightful face says ThankYou sincerely.
Friday, November 15, 2013
Best in English
AlhamduliLLah
Kakak has done us proud!
All your hardwork and Babah's perseverance had given you this sweet merit to enjoy. Well done love...
Custard puffs
Filled with custard, it was a taste of childhood memories..
Thursday, November 14, 2013
Ummi's bdae
Rahmatilah Bak & Ummi kami,
sebagaimana mereka mendidik kami sejak kami kecil lagi.." Amiin
Wednesday, November 13, 2013
Elisya's results
Here is Elisya's Pri1 year end results.
There are no exams for P1 they say..
Million thanx to my ummie who tutored her!
Tuesday, November 12, 2013
Macaron Woes
Tant Pour Tant ( French for half and half)
95g Almond meal
95g Icing sugar
~ Combine and sift both ingredients. Grind any bigger bits and never force thru the sift
180g Tant Pour tant
33g Aged egg whites (Aged for 3 days and leave overnight at room temp)
Gel/powder colouring (Never liquid)
90g Caster sugar
25g water
~ for boiling sugar
33g Egg whites (Aged for 3 days and leave overnight at room temp)
1/8 tsp Dry egg white powder sifted
Method: Boil caster sugar in water to a soft ball stage. when syrup boils at 115deg, start whisking the egg whites at medium speed till high speed -non stop. When it reaches 118deg, pour the syrup into the egg whites and continue to whisk at 2-3 mins high speed until cool or firm.
the deg reading doesn't quite make it. Just boil till sugar is slightly thick but not caramelised.
Mix TPT, egg whites and colouring into a bowl
Slowly fold in the meringue with little strokes possible into the dry mixture in three parts.
Put in a large piping bag with plain nozzle such as No 804 Phoon Huat's
Line parchment paper and pipe out rounds of ~1.25" in diameter
Tap the tray to flatten the macarons and allow bubble escape.
Let it dry for 45-60mins before pacing in the oven
Preheat oven at 125deg and bake for 20 mins until shells are hard and firm
Transfer macarons to a wire rack, place a parchment paper over it and let it completely cool before peeling off. Shells can be kept for 2 weeks but must put filling before 3rd day or the gooeyness will be gone. GOOD LUCK!!
Fillings
Strawberry Almond Cream - BEST Tasting!
125g butter at room temp
70g Icing sugar
80g Ground almonds (Oreo crumbs is good too)
1/2 tsp Strawberry flavour not essence (but vanilla essence is ok too)
Method: Beat butter using an electric beater until it becomes smooth and creamy.
Add icing sugar and beat again. Add ground almonds and beat until well mixed. Add strawberry flavouring.
Dark Chocolate Ganache
140g dark chocolate compound/couverture
100ml whipping cream (dairy) ~ Milac, Emborg, President
Method: Place the dark chocolate in a heat-proof bowl and set aside.
Bring the cream to boil over medium heat.
Remove from heat and pour over chocolate, stirring until melted.
Cool and keep in fridge to set.
~ the ready made chocolate cream at Phoon Huat taste so goooood...





