Favourite Salade

Recently i fell in love eating this type of salade..ingredients of your choice, i have here are olives, cherry tomatoes, rape carrots and sucrines. Sauce i have juz lemon juice and dash of salt with 2 tbsp of extra virgin olive oil. Mix well and serve immediately..

My resolution for 2011 is to eat more fresh vegetables like salade..it can be eaten anytime of the day as and when you like it....Bon Sante!!

Pandan Fruit Cake

Hubby was craving for CAKES..et voila, here i have new invention ~ Pandan fruit cake ~

Ingredients

200 g plain flour
1 egg
100 g sugar
1-2 cups of cocktails
75 g melted butter
7 up/soda/sprite
pandan paste

Method

Mixed all the ingredients together leave behind the cocktail for the last part. Careful on the pandan paste. Need to estimate on the 7 up, just to make sure you get a dropping batter. I used 7 up in replacement of self-raising flour also i can cut down on the consumption of the egg or even without it is fine too. Last stir in the cocktail blend well, pour into a cake mould and put into a preheat oven at 220 degrees and bake till cooked.

What's Up?

Hello all!  The calendar says Christmas will be here in couple of days...then comes 2011 and then the year of the Cat (I'm Vietnamese...we don't have rabbits in our zodiac, lol!).  Man oh man... how time flies!  I've been so busy lately...to busy to post anything or ever take pictures.  Things are calming down now and I owe it to myself to say hi to everyone out there who still visits.

***Hi, hope you're doing well!***

Seeing the picture above you've probably already figured out what I've been up to, but...it doesn't take 4 months to create a Gingerbread house right?  Or does it? No it doesn't.  The Gingerbread displays were created for Wild Ginger and The Triple Door...where I've been working at since August.  I made the Pagoda (yes, I know it looks like a Church), which is on display at the Triple Door.  The train and the Christmas tree made by my pastry team - Aja and Davona; are on display at Wild Ginger Seattle (train) and Wild Ginger Bellevue (tree).  Come check it out! While you're there why not have dessert made my yours truly?  

Happy Holidays Everyone!

Onde Onde

Finally i made Onde Onde...but why itz not greeen?? Well, there are 2 versions for this recettes. Either used only glutinous rice flour and add pandan paste or using oranged flesh sweet potato and preserved its natural colour. And i chosen the latter, also by using more sweet potato and less flour the texture of the onde onde becomes softer. So here you go with the ingredients:

250 g Sweet Potato (peeled, boiled and mashed)
350 g Glutinous Rice flour
a pinch of salt
200 g Gula Melaka or palm sugar (chopped)
200 g Grated coconut

Method

1. Bring a pot of water to boil. Mix the salt into the grated coconut and set aside.

2. Mix all the ingredients except sugar, and knead until you get a soft dough. If the dough is sticky add abit more glutinous rice flour. Roll into small lumps.

3. Create a hole in middle of each lump and fill with some gula melaka, then close the hole by rolling the dough back into a ball.

4. Drop the balls into the boiling water. The onde onde is cooked when they float to the top. Drain, roll them in the grated coconut and serve.


P.S If you can't get fresh grated coconut, use dried grated and spray with water till moist.