Wedding Anniversary Cake

I just did a wedding anniversary cake as a gift for one of my directors' 25 years of marriage. Actually I did the numbers 2 and 5 and painted it with silver glistering powder but when I was putting the numbers on the cake, it broke. So no choice but had to put my little doggie in to fill up the space. It look a little strange but ... haiz ... what to do, no time to make another set of numbers already.

Chocolate Cupcakes

One of my colleagues did us a favour today and to thank her, I baked some chocolate cupcakes with chocolate ganache and then decorated it with fondant bees, ladybirds and flowers for her. Really appreciate her help and hope she likes them.

Marshmallow Fondant Cupcakes

I had to make a batch of marshmallow fondant covered cupcakes for a friend's nephew's first month celebration today. I had to do another batch for my son's classmate's birthday celebration today too. Was too busy making the sugarpaste toppers this whole week that I have not updated my blog at all. Sharing with you how the cupcakes was decorated.

Tahu Telor

I have got this recipe quite sometime ago when Zu translated it for us in KC. Not bad, in fact as good as Sanur's. :)




Tahu Telor
[Ingredients]
4 pkt egg tofu cut into cubes about 2 inches
6 eggs
3 tbsp cornstarch/cornflour
pinch of salt

[Sauce]
1/2 cup sweet sauce - this one is not the chinese sweet sauce. Get the kipas udang brand
5 cloves garlic
a bit of birds eye chilli (chilli padi) - up to you how spicy you want
blend everything and heat it over medium heat

[Garnishing]
carrot, julienned
cucumber, julienned
ground roasted peanuts

[Method]
Heat oil in a pot and immerse the mould for the tahu telur. Leave it in (make sure the oil covers at least 3/4 of the mould)

Beat eggs, salt and cornstarch. Add tofu .
Pour mixture into the mould (about 3/4 full).
The heat from the oil will cause the egg to overflow but don't panic.. lower the fire, take a scoop and scoop the overflowing egg and pour it back into the mould. Continue pouring the hot oil into the mould till the egg is crispy. Remove mould and let the tofu in the oil till the sides are crispy. Once brown and crispy, remove from oil and drain it.

[To serve]
Place tofu on a plate, garnish with cucumber and carrot and sprinkle ground peanuts. Pour sauce over.

[Ways to make the mould for tahu telor]
[Get a big condensed milk tin or golden churn tin, remove the top and bottom]

[some tips for those who wants to try this recipe]
[If no egg tofu, can replace with silken tofu and add a bit of oyster sauce abt 1 tsp into the egg mixture. Not suitable to use the normal tofu]

[Best is to use the mould that is wide and low like in the original recipe above]
[advised to use planta majerine tin (not butter) or golden churn because not only the size is just nice but not that high hence easier to fry later]

[when oil is hot, immerse the tin first and leave it for a while to heat the sides then only pour the tofu+egg mixture because if the mould is hot, the mixture will not stick to the side that much and when you are pouring the mixture, be extra careful because the mixture may overflow. Just scoop the overflow mixture and pour it back into the mould at the same time press the top a little to pack the tahu telor]

[Don't use high heat because it may brown too fast but the inside may not be thoroughly cooked and don't use too low fire because it will be too oily]

[if using something different tofu, adjust accordingly the qty of the eggs]
For easy estimation, if you cube the tofu and put them into a bowl, the quantity of the egg when poured into the same bowl with the tofu must be just about the same height. Your tahu telur will come out perfect]

Egg Tarts

I was supposed to make a flaky layers egg tarts from a Chinese cookbook I bought from China last year. In the end the oil dough was too impossible to handle even though I have put it in the freezer to harden it. In the end I gave up folding the dough and rolling it out. I was really reluctant to throw the dough away as I feel that I am wasting all my ingredients used. So I used half of the 'impossible' dough and added more flour to get into a more 'friendly' dough and turned it into the regular crust egg tarts.

In the end the result is actually like a hybrid between a very flaky crust and the normal plain crust. I don't know how to put it but the crust turned out more crispy than the normal egg tarts I have made before.

Here are the egg tarts.

Sago Pomelo Mango Dessert (杨枝甘露)

Since now is the mid-autumn festival and you can find lots of pomelo around, I have decided to cook this dessert for our dinner with my parents and some relatives. The fact that I happened to see some nice mango on sale also helped me to make up my mind about making this dessert. (Initially I was going to cook gingko nuts in beancurd skin :))

I got this recipe from Florence's blog and I like it. It has a nice thick creamy taste but I had wished that the pomelo could be sweeter. I find the pomelo has a bit of bitter taste but not much just a tiny bit though. The best pomelo I have tasted so far was when we were holidaying in Phuket. So sweet, so juicy.

Anyway, here is my version of this dessert. The green and red thingy you see are tiny bits of glazed cherry I have added for visual effect. Since it was a last minute decision to make this dessert, I didn't have time to go to Phoon Huat to buy the colourful 'tadpole' to be added so had to make do with my glazed cherries.