The Great Chef

I hope wh en I posted this Kumquat Butter Cake, the word "Kumquat" would not make you jump up saying "Kumquat Again?"  Well, in fact when I text message to my Sister S, she did sa i d it ..... Grrrrrr!! I guess I can called myself the No. 1 Kumquat Lover!  I don't know why, I just loves the citrus aroma and the taste.  It is so delicious.....the jam I made with it, tasted so good on toast, really!! My family and I loves Butter Cake and in fact I have never posted any butter cake in my blog here.  So here goes for first Butter Cake with Kumquat flavour!   Love it! I sourced the butter cake recipe from Wendy o f Table for 2 ... or more when she poste d her  Pumpkin Velvety Butter Cake and I made it using kumquat instead pumpkin. KUMQUAT BUTTER CAKE   (recipe source with changes from Wendy of Table for 2 .... or more ) Ingredients 200gm sugar 200gm butter Seeds scraped from 1 vanilla 5 large eggs 300gm cake flour sifted together with 1 tsp baking powder 2

Finally life is back to normal now after the non stop baking and cooking for the Chinese New Year.  And I believe everyone had a good time in ushering the Snake year. What about me?  H mmm....... I have been lazying around at home though been cooking some good dishes but unfortunately it has been cloudy days during the CNY and not a good time to take good shot s. Well back to my today post, have you heard of a cake called "TOSCAKAKA"?  No?  Me too, until  Hui of Butterfly Walz  posted hers and as I read her comments and she rated this cake to be DEEEEELICIOUS!!  I always take her word when she said delicious, means that is delicious and I won't hesitate to think twice whether should I bake it or not. I wasn't ready to bake this Toscakaka yet because I am still having my "lazy" mood .  Well, I accidentally broke two eggs after paying my groceries shopping hence this cake was being baked; all because of the faulty supermarket trolley!!! TOSCAKAKA (Swedish C

There is something magical about unpredictability and non-planning; to go wherever the first train takes you or pick a direction and stop when the fuel tank is empty. In a society like today's, where people have their life planned even before they are born, allowing yourself to let go is the only way to be free. And so yesterday we allow ourselves to be free. No, we did not buy roses, stuffed bears, and chocolates. We actually despise Valentine's day for its commercial meaning and for the sadness that it is having to have a day during the year for people to remember they have someone of a relative significance in their lives. It is another day for expected conventions. It is another ring into the chain that imprison us. We say "I love you" to each other every day, at least once. And we mean it because we do feel it regardless of the calendar. But where does this fit into the whole unpredictability thought? Well, we happened to have tickets for a concert yesterday nigh

During CNY, pork jerky is one of the delicacy that some of us would like to have.  But now, pork jerky is getting more and more expensive, every year the price will increased.    I never knew that we can make pork jerky (or Bak Kwa 肉干) at home.  Isn't that great?   And moreover what we are going to make at home is the baked and grilled in the oven and not through the BBQ! That is the relieve to me. When I told my Sister S that I am going to make Pork Jerky, the next thought in her mind is, are you going to set fire outside to BBQ it?  I am sure if you intend to make this and when you tell it to your family you are going to make it, the next instinct the remarks from them would be "Why go all the trouble.... blah blah and later you have to set the BBQ pit to grill it ?" When I saw  Sonia of NasiLemakLover   made this Pork Jerky last year, I was really amazed that this can be made at home and also lately few bloggers has made it too!  Homemade Chinese Pork Jerky (Bak Kwa)

The past weeks I had wanted to bake this pi neapple tarts or pineapple rolls or whatever you wanted to call it.... I was in thinkin g should I buy the ready made store bought pineapple filling or should I go ahead to make my own.  Well, the store bought definitely is very sweet and this is why I hesitate to buy it. Well in the end, when  Sonia  posted her best melt in the mouth p ineapple tarts, it just make me wanted to make it too .... Moreover, oh...shy to say ..... the Kumquat Nastar Rolls which I made earlier, I almost finished munching away....    PINEAPPLE ROLLS   Recipe sourced from  Sonia of Nasi Lemak Lover Ingredients 350g butter 100g condensed milk 510g plain flour / all purpose flour 2 egg yolks 1 egg yolk +1tsp milk, for egg wash 700g Pineapple filling (homemade or store-bought) Method 1. Cream butter and condensed milk till light. 2. Add in egg yolk one at a time, and beat until combine. 3. Mix in flour, mix till become a soft and not sticky dough. 4. Roll pineapp

I am still on going baking for the CNY..... When I saw  Wendy of Table of 2....or more posted her Almond Rocher, I told myself no matte r what I must find time to do this .  I loves Ferrero Rocher and I gues s this Almond Rocher is as yummy as it sounds .  Anything with almond, I am sure to love it. Here with my Almond Rocher...... and thank you Wendy of Table of 2 .... or more for sharing this heavenly delicious rocher with us. ALMOND ROCHER Recipe sourced from  Wendy of Table for 2....or more   Ingredients 300g slivered almonds 100g rice crispies 100g egg white 100g icing sugar 300g dark chocolate   Method Preheat oven to 150Celcius and line a large baking sheet with baking paper. Mix the slivered almonds and rice crispies together.   Set aside. Mix the egg white and icing sugar.   Add into the slivered almonds and rice crispies and toss to combine. Pour this mixture into the baking tray and bake for 15 minutes. Remove from oven and give it a stir and bake for another 10 minutes.