Vanilla Chiffon Cake

It has been years back since I made a cream cracker layer cake (by steam). Never did I try the cake premix before. I used to prepare every single ingredient, from measuring, mixing to baking. This time, I decided to try on premix, which simplify the whole process. All I need to do is to just add 6 eggs gradually one at a time into the premixed margarine & castor sugar. After each egg added, blend for 1 minute using electric mixer. Mix the flour and beat until light and fluffy. Apply some margarine to the inner surface of cake mould. Pour the batter into the mould and bake for 50 minutes under 180 deg Celsius in the oven.

Here is the hot cake, from a vanilla chiffon premix. Baked in my brand new oven.

Want to have a piece?

Koay Teow Th’ng (Koay Teow Soup)

I’m still having flu. For not taking any hot stuff, I decided to cook koay teow th’ng.

Ingredients:
For the soup base:

• Chicken thighs
• Pork ribs

• Water ( I used to measure by bowl, depends on the number of bowls that I want to prepare)
• Light soy sauce or salt as seasoning

For garnishing:

• Chopped spring onions

• Lettuce leaves, shredded

• Garlic oil

Method:
Add the chicken thighs and pork ribs into boiling water in stock pot. Keep the fire as medium low until the chicken is cooked. Remove the chicken, carve out the meat and put the bones and carcass in the stock and simmer. Simmer stock over low heat for about 1 and a half hours. When soup stock or soup base is ready, add seasoning.

Soup base

While simmering the soup, let’s prepare the chicken. Get the chicken shredded.

Cook the fish balls in boiling water.

And to prepare finely chopped birdseye chillies in light soy sauce with lime juice.

To serve:
Scald koay teow in hot water. Dish out and place required amount in serving bowls.

Top up with shredded chicken and fish balls. Scoop soup base over the bowl of koay teow. Add garnishing and dash of garlic oil and pepper. Serve with birdseye chillies.

A Creature, Which Live In My Plant

One evening, when I was watering my plants, I saw something. Something hidden in one of my plant. Come, follow me. I’ll bring you to see it.

My plant.

Can you see the light brown creature?

See the eye and the leg?

Nah, a frog. My plant become the natural habitat for the frog.

A Grand Birthday Present

15th August, it’s my birthday. Last year I got a pair of LAZO diamond earing from my hubby. What about this year? Thang thang thang thang……here it is. My grand present, an exerciser, the Elliptical Trainer.

Using magnetic technology, the elliptical trainer is smooth and quiet while operating. It combines the natural stride of a treadmill or ski machine, with the simplicity of a stair climber. On an elliptical you stand upright on the foot pedals & stride in a forward or backwards direction. Your feet move in a natural elliptical motion which is the closest simulation to walking and running available without the impact. It also comes with seat.

PROACT Brand, with good quality finishing.

The auto on/off exercise monitor. Functions including: speed, time, distance, calories burned, and heart beating rate.

I like the present very much. The most impressive event would be the cartoon version’s birthday song presented by Jack the night before my birthday. He also brought me to a dinner at Fisherman’s Grill. I really enjoy my birthday. Thank you, my dear. Love you so much.

Black Bean Soup

This is how I make this soup early in the morning before I go to work. First, I’ll prepare 150g of black beans. Get it rinsed and drained. Then get six cloves of garlics peeled. Pour 1 litter of boiling water into slow cooker, add in black beans, garlics and pork ribs. Add some light soy sauce or salt. Cover pot, switch on electricity and turn the dial to “slow”. Let it simmer for 10 hours. The soup will be ready when I go home after work. Just need to prepare two other simple dishes like steamed fish and stir fry vegetables before my hubby reach home for dinner.

Ingredients included black beans, Six to eight cloves of garlic and 200gms pork ribs.

Black bean soup