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IF: Disguise

August 28th, 2011

Most ladies put on a disguise on a daily basis…

Illustration Friday Disguise

28 August 2011

Peanut Butter Cups

August 23rd, 2011

My colleague brought back some Reeves Peanut Butter Cups when she was in the USofA. As usual, I started to think ‘How hard can it be?’

So, I started to look for the recipe and again, referred to the Joy of Baking site. I, however, omitted the milk chocolate as I prefer tasting the cocoa rather than sugar. This is what I ended up with.

Peanut Butter Cups

Ingredients:

125g creamy peanut butter
28g unsalted butter
1/8tsp salt
20g unrefined icing sugar
400g dark chocolate
10g shortening

  1. In a microwavable bowl, add the peanut butter, unsalted butter and salt. Put it in the microwave for 30 seconds (soft not melted). Stir it the icing sugar.
  2. Over a simmering water, melt the chocolate and shortening in a heatproof bowl.
  3. Line about 30 petit four cups on a baking tray.
  4. Drop a teaspoon of melted chocolate into each cups. Add a teaspoon of peanut butter mixture into the middle of each cups and top each cup with another teaspoon with melted chocolate.
  5. Refrigerate until set.

Spiced Lamb on Couscous

August 22nd, 2011

Spiced Lamb on Couscous

Ingredients:

1/2 cup dried chickpeas
1/2tsp ground cinnamon
1tbsp plain flour
325g diced lamb
1tbsp olive oil
1 onion, diced
1tbsp tomato puree
300ml chicken stock
10 dried apricots, chopped
2 red peppers, chopped
1 cup couscous

  1. Soak the chickpeas in 2 cups of water overnight. Drain and boil for 30 minutes. Alternatively, you could get a tin of chickpeas in water and just drain it before use.
  2. Mix together the ground cinnamon and plain flour in a bowl and add the lamb pieces, coat them all over and set aside.
  3. Heat oil, add the spiced lamb and chopped onion. Cook for about 5 minutes until brown all over.
  4. Add tomato puree, chicken stock, water, apricots and peppers. Stir and bring to the boil. Reduce the heat and simmer for 30 minutes until the lamb is tender and sauce has thickened.
  5. Serve with a portion of couscous prepared according to packet instructions.

Chicken Nuggets

August 21st, 2011

I was just going to get a box when I was at the shops the other day… but then changed my mind. I was thinking ‘Seriously I can make this myself’… and I did :)

Chicken Nuggets

Ingredients:

2 slices of white bread, toasted
1tbsp of freshly chopped chives
2tbsp plain flour
1tsp paprika
2 eggs, beaten
3 boneless chicken breasts, cut into bite size pieces

  1. Preheat oven at 200C, gas mark 6
  2. Break the toast into pieces and put them in the food processor together with the chives. Once they are chopped fine, put the breadcrumb mixture in a bowl and put them aside.
  3. In another bowl, mix the flour and paprika together.
  4. Put the chicken pieces one by one, into the flour mixture, then eggs and lastly breadcrumbs. Place the breadcrumb covered pieces onto a baking tray and place it into the middle of the oven for 15-20 minutes.
  5. Serve it with some tomato sauce or mayonnaise.

Biskut Samprit (Vanilla Flowers Biscuits)

August 20th, 2011

You could find this biscuit in several houses in Malaysia during Eid.

As you noticed, there’s raisin on to and some of you may know that I don’t like raisins… but it’s OK… I can just remove the raisins and keep them for Little Bee when I have some for Iftar :)

Vanilla Flower Biscuits

Ingredients:

200g butter at room temperature
1tsp vanilla essence
50g unrefined icing sugar
175g plain flour
50g corn flour
Raisins or any cake decorations you fancy

  1. Preheat oven at 190C or gas mark 5.
  2. In a bowl, cream the butter, vanilla essence and icing sugar.
  3. Bit by bit, sift in the flour and the cornflour into the bowl and fold into the mixture.
  4. Spoon the mixture into a piping bag with a start nozzle and pipe it onto a greased baking tray.
  5. Put the tray in the middle of the oven and bake for 10-15 minutes.
  6. Take them out of the oven and cool them on a cooling rack.
  7. Press the raisin or decoration into the centre of each ‘flower’.

IF: Influence

August 19th, 2011

My granddad was the most wonderful guy in whole of my world.

Embah my granddad

5 March 2008

One day I will finish painting him…

Kimchi

August 14th, 2011

Kimchi

I was introduced to kimchi when I went to a Korean restaurant with Lyndt back in the day when she was studying in Switzerland; and I loved it. Apart from that, the only other time I had kimchi was when a colleague at work put a packet in the kitchen. I must have been the only one who ate it!

I was just browsing on the internet when I something caught my eye and I started to look for recipes for kimchi.

After looking at a few, I started to think that it might not be that hard so this is my version.

Ingredients:

1 large chinese cabbage
1/2 cup of salt
2L water
6 cloves garlic, minced
6cm ginger, minced
80ml fish sauce
3 tbsp chili paste
1 tsp chili flakes
6 spring onions
1tsp sugar

  1. Cut the cabbage into quarters lengthways. Get rid of the tough stem and slice the soft stem and leaves.
  2. Dissolve the salt in a large bowl of water and add the cabbage. Leave it to stand for a couple of hours.
  3. Drain the cabbage and rinse it in cold water.
  4. Cut the spring onions lengthways and slice them about 6cm in length.
  5. In another large bowl, combine the rest of the ingredients and add the spring onions and cabbage.
  6. Mix well and transfer it into a glass jar. Cover it tightly and leave it to stand at room temperature for 2 days.
  7. Once fermented, it’s ready to be served and should be stored in the fridge up to three weeks.

Mini Pies

August 12th, 2011

Hubby is on a diet, so Little Bee had to be the guinea pig to me experimenting with mini pies… And she seemed to like it. I’ll have a taste of one (or maybe two) of them when I break my fast today.

Mini PiesIngredients:

2tbsp olive oil
1 onion, diced
1 carrot, diced
1 red pepper, diced
3 garlic clove, minced
500g minced beef
1/2cup frozen peas
1 pinch oregano
1/2 tsp brown sugar
300ml passata
300g ready made shortcrust pastry

  1. Heat the olive oil in the pan and add the onion. Fry for 5 minutes and add the carrots. Continue to fry for another 5 minutes and add the pepper and garlic. Fry for another 2 minutes.
  2. Add the mince and fry until brown. Add the peas, oregano, sugar and passata. Once the sauce has thickened, take it off the heat and let it cool.
  3. Pre heat the oven at 180C or gas mark 4 and grease a muffin tray.
  4. Roll out the pastry until about 2cm thick. Cut out about 6 circles at 18cm diameter, then press the pastry into the muffin tins.
  5. Spoon the mince filling into each cup.
  6. Roll up the left over pastry and cut into strips and make a cross on top of each pie.
  7. Place the muffin tray in the middle of the oven for 15 minutes.

IF: Swell

August 12th, 2011
Swollen Feet

27 June 2009

27 June 2009

I painted this when I was pregnant wit Little Bee. Back then the only pair of shoes that fit me was my Birkenstocks! But one morning I woke up and my feet couldn’t fit into my Birkenstocks!!! It wasn’t an easy pregnancy… It was all worth it… as I look at Little Bee now sticking her bum up at me *sigh*

Anyone for a Coke Zero?

August 11th, 2011
Cans of Coke Zero

Angel Station (11 August 2011)