Thursday, January 28, 2010

Peach Tart

  • 380gm - all-purpose flour
  • 225gm - butter
  • 100 gm - castor sugar
  • 1 tin halves peach
  • 200 gm - fresh cream


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Cream butter and castor sugar. Fold in flour. Roll dough out thinly, and cut out rounds with a fluted cutter. Place into tart molds.
  3. Bake for 12-15 minutes. Let it cool.
  4. Beat fresh cream. Scoop 2 tbsp fresh cream into the baked tart shells and put halves peach on top.

Tuesday, January 19, 2010

Vietnamese Spring Roll

The weather has been foaled for the past week. Rain and rain and more rain... so much so your mood to cook something new, was down zero. The feelings of curling up in the cosy bed was more likely the options.To make things simple, I decided to roll up a meal. Yes... literally rolled, cause this dish needs no wok nor heat.

A very common dish ,Vietnamese Spring Roll that is so uniquely simple to prepare.

These spring rolls are refreshing and delicious as appetizer. Dipped in any one, or both of the sauces.

200g rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
16 fresh mint leaves
8 leaves lettuce

4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce

3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

1.Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2.Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat.

3. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
4.In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
5.In another small bowl, mix the hoisin sauce and peanuts.
6.Serve spring rolls with the fish sauce and hoisin sauce mixtures.

Jackfruit is a tropical fruit being quite popular in South East Asian countries. Today I am serving it with the Vietnamese Spring Rolls.

Fish Sauce - A famous Vietnamese Condiment

Thursday, January 7, 2010

Happy B'day Wan Wan

My princess turn 18th this year.

Mango sponge cake baked by me & deco by hubby.

Precious moment with her best friends from Franciscan 5ST - 2009.

Goodies for the 'Young Ladies.......'

Home-made sushi

Eggs sandwich

Fish balls from the famous Lido Market stall

Fried Noodles

Konnyaku Orange Jelly

Onde-Onde bought from Tg Aru

Fried "Nam Nui" (red beancurd) Chicken

French fries

Tung Hoon cold salad (Thailand style)

Happy 18th Birthday "Geral" from all her best friends. 'See you again in 10 years time for a reunion!' Same venue & time ok? 28th B'day in 2020!

BIRTHDAYS are special days for me. Every year without fail, all my children will celebrate their Big Days with a cake (Personally bake by me).

This year, since Wan finishes her Form 5 and most of her friends will be going their separate ways, I decided to have a small get-together (farewell) B'day party with her classmate/friends before everyone split for further studies.

Wednesday, January 6, 2010

Banana Muffin

For recipe please review my blog on Banana cake.

Sunday, January 3, 2010

Cheese Crabmeat in Shell

The Christmas mood has subsided. The New Year's cheers are long gone, only the Christmas tree is still standing in the living room. So back to the rat race again!! The children are attending the new term at school, and mother rat is going back to the office. Looking back and asking myself " What have I achieved for the past twelve months?" Well..ll.....I guess not much really, except gaining a few ehh.....( only a few )...extra pounds in the tummy. Eating and Eating was the name of the game. So much red meat was consumed for the past two weeks. For a change , I decided to cook this dish which was featured in a friend's blog recently.