tag:blogger.com,1999:blog-48082701000620248752024-03-10T16:34:50.440+08:00Cherry on a CakeUnknownnoreply@blogger.comBlogger314125tag:blogger.com,1999:blog-4808270100062024875.post-7202460648882808252014-06-25T20:33:00.001+08:002014-06-26T11:35:42.650+08:00YOGHURT PASSION FRUIT ICE POPS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHxoO-R6qt2lgJeatK1CC9Lze_K3beWrDusc4D1x4yJqZFQGGxdvWV0AhlF0ECR-xD_IOpaCg17wtK6hKD_PaGrJ4Pt8q00Z4hxQCwMPEYtYTV2tTbn7d3pZN6dLzb_m2-iVRB0fonoPK/s1600/IMG_1100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHxoO-R6qt2lgJeatK1CC9Lze_K3beWrDusc4D1x4yJqZFQGGxdvWV0AhlF0ECR-xD_IOpaCg17wtK6hKD_PaGrJ4Pt8q00Z4hxQCwMPEYtYTV2tTbn7d3pZN6dLzb_m2-iVRB0fonoPK/s1600/IMG_1100.JPG" height="400" width="275" /></a></div>
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When I blog food I feel very guilty because I find myself cooking up food secretly, putting an ear out for approaching footsteps and hiding the results from all family members until I can find the time to take photos. It feels almost criminal.<br />
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Most of the time I succeed. No one noticed these ice pops in the freezer or the traces of evidence I left behind or even wondered at my super poker kitchen face. I'm such an actor.<br />
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My <i>besan</i> presented a whole bowl of beautiful passion fruits that she had planted, nurtured and harvested from her orchard about 5 days ago. Thanks so much!<br />
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I have been presented passion fruit in the form of bottled cordials from Indonesia before. They (those who gifted them to me) always used the name Markisa. And these friends were all Indonesians and were so proud of their Markisa in a smiley and adorable markisa-only-exists-in-Indonesia kind of way. It was only many years later that I equated markisa to passion fruits and then finally to Malaysia slash South East Asia. At the time I was convinced they were a purely Indonesian thing. Some people would call that gullibility. I call it culinary disinterest. At the time.<br />
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Anyway, back to the future. I allowed them to ripen a little more in the bowl, as suggested by Yasmin, until the skin gets crinkly. When they did become crinkly I cut one open and saw how beautifully slushy and gooey they were inside. I scooped spoonfuls into my mouth. Passion fruits are deliciously very sweet and very tart in equal measure. So, so lovely.<br />
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These ice pops were so easy to make. Just some stirring and scooping and pouring. But not so easy to photograph. Pergh! Now I remember the real reason I stopped blogging.<br />
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Anyway.............<br />
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Do add much more honey than I did to counter the tartness of the yoghurt. Otherwise these pops were perfectly delicious and creamy and gives a little crackle when you crunch on a seed. Almost like a poppy seed.<br />
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1 cup of low fat Greek yoghurt<br />
2 Tbs of honey or more<br />
passion fruit insides from 6 - 7 passion fruit, scooped out<br />
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Cut passion fruits in half. Scoop out the insides and strain half of the fruit meat through a sieve leaving the seeds behind and juice in a bowl. Discard the seeds. Add the rest of the unstrained passion fruit to the strained juice and stir.<br />
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Measure 250 ml or 1 cup of greek yoghurt into a bowl, add honey until its sweet enough for you and then add the passion fruit. At this point you could add some milk for a more milky taste. Stir with a wooden spoon until well mixed and creamy.<br />
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Pour into popsicle moulds and freeze. Enjoy.<br />
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The only reason I used low fat yoghurt was for health. You could use a cream and milk combination. or just pure Markisa juice.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4808270100062024875.post-78677959829677705752014-06-10T17:19:00.003+08:002014-06-10T19:55:05.399+08:00JUICE IT THEN POP IT IN AN ICE POP MAKER OF NOPRO<br />
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I am convinced that juicers and blenders are the two greatest kitchen inventions to help improve and maintain good health. But of course sometimes we need variation in presentation.<br />
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I stumbled across this <a href="http://www.amazon.com/gp/product/B0002IBJOG/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0002IBJOG&linkCode=as2&tag=chonaca00-20">Nopro Ice Pop maker</a>. And what is really special about it is the fact that I could use a good old popsicle stick that I can get anywhere! No more custom popsicle handles to gather or keep safely. I had to share.<br />
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Also fruit juice popsicles on sticks look good in a food photo for a blog apart from being healthy of course. They do. This is a Nopro Ice Pop Maker from Amazon.<br />
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I ordered one and can't wait to get it. I know I've not been blogging diligently but that's because I have been eating healthy. I know I can still blog healthy food. I'll get to that soon. <br />
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I know it's summer over there although it's summer here forever. So what better way to celebrate a hot summer or a searing hot tropical weather than making gorgeous juicy and fruity and healthy cool pops on a stick, no? Yes actually.<br />
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So if you and I think alike just pop over <a href="http://www.amazon.com/gp/product/B0002IBJOG/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0002IBJOG&linkCode=as2&tag=chonaca00-20">here</a> to find out even more on the <a href="http://www.amazon.com/gp/product/B0002IBJOG/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0002IBJOG&linkCode=as2&tag=chonaca00-20">Ice Pop Maker of Nopro</a>. Gee ..I like that name ...for some reason.<br />
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As soon as mine arrives I'll make some pretty ones. Promise. I'll make a smoothie pop and take some pretty pics.<br />
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Isn't it neat? Woohoo..plus it's only $16.38 and ships everywhere. Its <a href="http://www.amazon.com/gp/product/B0002IBJOG/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0002IBJOG&linkCode=as2&tag=chonaca00-20">HERE!</a><br />
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<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-4808270100062024875.post-26273270237949293032014-05-18T08:29:00.001+08:002014-06-10T20:04:17.797+08:00JUICING<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.healthyfoodteam.com/wp-content/uploads/2014/03/fresh-juice-107267.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://www.healthyfoodteam.com/wp-content/uploads/2014/03/fresh-juice-107267.jpg" height="250" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image Source: <a href="http://www.healthyfoodteam.com/wp-content/uploads/2014/03/fresh-juice-107267.jpg">Healthy Food Team</a></td></tr>
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After my son's wedding more than a year ago, headbands, fabric flowers and everything else were mere distractions.<br />
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Truth was, I was becoming somewhat unhealthy. And concerned. My lipid profile wasn't at its best because my LDL rose. I know that we only live once. I'm not a cat. I doubt that I have nine lives.<br />
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So, apart from whining to anyone who would listen I thought a little exercise wouldn't hurt aka 'would be good'. I go to a beautiful park near where I live, do 4 large laps (40 minutes) of some really brisk walking, sweat it out, look for a spot on a slope facing east which is where the view of the lake and the gorgeous hills happen to be and do a little sunbathing, just my legs and arms, for some vitamin D. I do some yoga that I can still do (thank god!), swing for happiness on one of those exercise apparatus, under the trees, then a quick zip home for breakfast of blended raw oatmeal, ground flax seeds and honey and occasionally with some fresh orange juice and bananas in it as well.<br />
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You see, I've become boring. Too boring to be an interesting cakes and cookies and yummy food blogger. That was why and when I stopped.<br />
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Then someone whispered, "Well, blog healthy food then." I heard but didn't take action because healthy food is boring.Think about it, no more cakes, cookies and butter. The idea didn't move me emotionally. I'm a woman who's driven by passion and I wasn't passionate about food without oil, coconut milk, butter, eggs, sugar and other happy ingredients.<br />
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Then came juicing because I did juice, once upon a time, until cleaning the juicer became a complete nuisance. That was 12 years ago.<br />
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However, juicing got my attention once again when I saw the <a href="http://www.amazon.com/gp/product/B003R28HWQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003R28HWQ&linkCode=as2&tag=chonaca00-20">Breville</a>. Gosh, it's sleek! It's the <a href="http://www.amazon.com/gp/product/B003R28HWQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003R28HWQ&linkCode=as2&tag=chonaca00-20">JE98XL Juice Fountain Plus</a>. It's sleek, I'm telling you, and easy to clean, like 1,2,3. The reviews were great. And that was what I could afford, a mid-range juicer. And I'm passionate about juicing. Well all right, I'm passionate about the juicer too.<br />
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I searched for all the reasons to revive juicing and to slip it back into my routine and for the reasons I should spend a few hundred (after conversion) on a juicer. I found tons. Of reasons I mean.<br />
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I'm a huge juicing fan now, again. And I honestly think everyone should be too.<br />
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Juicing recipes abound. Think : oranges, apples, pineapples, star fruits, rambutans, and yes...Romaine lettuce, bak choy, brocolli, spinach...all those bitter greens that I (and my children) dislike, the tastes of which could be neutralized with squirts of lemon and lime, to fight the cancers, the cholesterols, to meet your daily recommended requirements, to cleanse and give you instant nutrient absorption.<br />
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Forgive me, I don't mean to sound like a dogmatic healthier-than-thou, pontificating about the benefits of juicing, but truly the benefits are endless. It's almost a sin not to juice.<br />
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Trust me. Check out this gorgeous <strike>drooling</strike> <a href="http://www.amazon.com/gp/product/B003R28HWQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003R28HWQ&linkCode=as2&tag=chonaca00-20">juicing machine</a> <a href="http://juicer.brandproductreviews.com/free-offer/">here</a> and drool.<br />
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This is what it looks like...Check it out <a href="http://juicer.brandproductreviews.com/breville-je98xl-juice-fountain-plus-850-watt-juice-extractor/">here</a> for a detailed review or go straight to <a href="http://www.amazon.com/gp/product/B003R28HWQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B003R28HWQ&linkCode=as2&tag=chonaca00-20">Amazon</a> to get one if you like.<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4808270100062024875.post-6280910954453672262014-03-17T23:20:00.001+08:002014-03-17T23:20:43.492+08:00LOLA ROSE ~ HEADBANDS & OTHER GORGEOUSNESSES<div class="separator" style="clear: both; text-align: center;">
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These are what have been keeping me busy ~ just in case anyone was wondering ~<br />
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Headbands for little girls or big girls ~ I make and sell them at LOLA ROSE<br />
<a href="https://www.facebook.com/pages/Lola-Rose/719209288119046">https://www.facebook.com/pages/Lola-Rose/719209288119046</a><br />
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They are put together from fabric flowers i handcraft myself ~ Finally i have found something I love doing OUT of the kitchen and without having to wash up after! I also have a fabric flower and brooch bridal bouquet in the making ~ I hope not to disappoint myself. Flower making is awesome....except when you burn your fingers with hot glue from the glue gun ~<br />
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I think I have found my calling....to make flowers that don't need watering. </div>
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Have a wonderful day and do pay me a visit at LOLA ROSE ~ flower lovers, headband lovers, fabric lovers will love this place ~ Promise.</div>
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<a href="https://www.facebook.com/pages/Lola-Rose/719209288119046">https://www.facebook.com/pages/Lola-Rose/719209288119046</a></div>
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xxx</div>
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Zurina</div>
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Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-4808270100062024875.post-5865322917633631922013-03-07T23:41:00.001+08:002013-09-22T13:59:10.545+08:00NIK AND JUN'S WEDDING @ 'THE DUCHESS PLACE'<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Yes, it took this long. But it was worth the wait.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Here comes our gorgeous bride ~</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkvxEutW_U9PJa3vuvsNmmOncevIdBLNPI3uBLH5SDMiplfwOfDFqBZYloV3WiOt7-52AK73yyHPpYejXVKxAb-tuSFdJrV7KmY4HVj7lCMKVmr8NcBPpmJfNenTqlMSTOvhmtrfNP4_I/s1600/download+%252817%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVkvxEutW_U9PJa3vuvsNmmOncevIdBLNPI3uBLH5SDMiplfwOfDFqBZYloV3WiOt7-52AK73yyHPpYejXVKxAb-tuSFdJrV7KmY4HVj7lCMKVmr8NcBPpmJfNenTqlMSTOvhmtrfNP4_I/s640/download+%252817%2529.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Nik and his beautiful <i>Jun</i> bride walked towards the 'pelamin' led by little Amira, the cutest flower girl on earth, accompanied by the rich, mellifluous lyrics of '<a href="http://www.youtube.com/watch?v=C6tEsmHewqw">Getaran Jiwa</a>' which enveloped the room and hushed the crowd. After the blessings were done they walked back serenaded by Nat King Cole's soft baritone with <a href="http://www.youtube.com/watch?v=GfAb0gNPy6s">'When I fall In Love'</a>. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> ~ The young and the not so young ~</span><br />
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<span style="font-size: large;"> ~ The 'pelamin' or dias ~</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">~ The brass stand holds a potpourri of sweet rose petals, scented, golden grains of rice, fine strings of fragrant pandan leaves and a vessel for sprinkles of rose water ~ </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1kjR_NfliZBSnkcppSzY21HnXuX8tqiq6h02ym6HzwEv4CMJQC7xYnQ7Gk6FkwcVL7JEtmz8jzivl4c4zW5RgpvEDq4TwH6b5j44UXASF-pDDXnMnuXPbV7yh01t_fni122uKB2imPDD/s1600/download+(19).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1kjR_NfliZBSnkcppSzY21HnXuX8tqiq6h02ym6HzwEv4CMJQC7xYnQ7Gk6FkwcVL7JEtmz8jzivl4c4zW5RgpvEDq4TwH6b5j44UXASF-pDDXnMnuXPbV7yh01t_fni122uKB2imPDD/s640/download+(19).jpg" width="640" /></a></div>
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~<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> The 'Bersanding' ceremony ~</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">~And so they were blessed ~</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> ~The Bride's Parents ~</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> ~ The Groom's parents ~</span><br />
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<span style="font-size: large;">~And of course.... details are everything ~</span></div>
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<span style="font-size: large;">Yes, I made the guest book and the signage that you see ~</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHICSjUI0wRmv0H9ctdHuOMXpz5yoQc3V6GRFqD-4QdSLnecm3EsH6IEARPQdJpHze5kBWjwCUWDrpNE556d0bPkSqs0wAQwuRnjoO7S_QnWYjBiWc-oI94buW73tuw_Pcye0QBAbElpc/s1600/download+%252819%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHICSjUI0wRmv0H9ctdHuOMXpz5yoQc3V6GRFqD-4QdSLnecm3EsH6IEARPQdJpHze5kBWjwCUWDrpNE556d0bPkSqs0wAQwuRnjoO7S_QnWYjBiWc-oI94buW73tuw_Pcye0QBAbElpc/s640/download+%252819%2529.jpg" width="640" /></a><br />
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<span style="font-size: large;"> ~ Gilded some edges with gold...paint ~</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYQQVhJKsYrrrOrCEBGY6LvYRCBsFy695jUWt5QeqvAwgsIlr-S6zFg8JdW3-hGgaWV3mVYdqjGxDP0cclCZSlST9Yi987CLYfw81Vl9GjktDq8to28Q67PFesDwmQVnZAf9EF-WTN47W/s1600/486597_10151479484179573_391763511_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYQQVhJKsYrrrOrCEBGY6LvYRCBsFy695jUWt5QeqvAwgsIlr-S6zFg8JdW3-hGgaWV3mVYdqjGxDP0cclCZSlST9Yi987CLYfw81Vl9GjktDq8to28Q67PFesDwmQVnZAf9EF-WTN47W/s640/486597_10151479484179573_391763511_n.jpg" width="640" /></a></div>
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<span style="font-size: large;"> ~ used an old earring for the bookmark ~</span><br />
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<span style="font-size: large;"><br /></span><span style="font-size: large;">And on the inside ~ I scalloped and distressed the edges of every page ~ what can I say ...I was happily obsessed ~</span><br />
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<span style="font-size: large;">As if that wasn't enough I drew lines ~ and stamped vintage-y pictures on every alternate page ~ love the kitty ~</span><br />
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<span style="font-size: large;">Pretty paper cones my daughter Natalia and her lovely friend Sha made for cupping the appetizers ~ laced them with paper lace and filled them with crunchy seaweed crackers ~ I think the guests enjoyed it...many asked for the <a href="http://cherryonacake.blogspot.com/2009/02/seaweed-crackers.html">recipe</a> ~ </span><br />
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<span style="font-size: large;">I sewed linen and lace pouches, added pearls.....fake....hand-stitched aqua roses from organza and made tags ~ then I strung them with pearly blue and white ribbons for prettiness ~</span><br />
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<span style="font-size: large;">.... and filled them with mints and a pretty rose embellished note that said .." These favour bags were handcrafted with love. Coffee was used to colour them a light brown. Lace was added for delight. Each rose tenderly hand-stitched. But, like love & marriage, perfection is not to be expected. It adds to the charm. " Enjoy &.....</span><br />
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<span style="font-size: large;">Love heart cards I created to accent the the trays of bridal gifts ....I added the words 'cherish', 'honour', 'respect' and je t'aime' ..</span><br />
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<span style="font-size: large;">I cut, folded and created scripted brown paper bags with ribbon-y handles, wrapped those special gifts for the main table in pretty floral paper, embellished them with strips of vintage book paper, aqua ribbons and a mini bouquet of flowers.... </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span> ~ <span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Fluffy lacey flowers I made to accent the brown gift bags ~</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">~ Then I told myself to ~</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The hour before ~</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The hour after ~</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_JhZnz3R9E2TaDmmPErcvQuOMWwaYoVDB0kWz_8f2sIX2fFyOpJNvg61nAF3AEZc8eSWPJO1NeR81zeiT79kGv1ssIqt9cjcYzfjAE2LQne1-eISLZl3Q0YElxJrmFOICe2aYROTQJYm/s1600/download+%252825%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-size: large;"></span></a><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"> Love black and whites ~</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The usherettes for the evening...my dearest sister in pink, her daughter in red and my daughter's friend ~ </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Our daughter, second from right, and her pretty friends ~ even more usherettes for the evening ~</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Me was busy ~ upstairs & downstairs ~</span><br />
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<span style="font-size: large;">Nik making his speech for the night ~ And</span><span style="font-size: large;"> the wedding cake that I made...I loved how it turned out...the top tier is covered in a fondant "manuscript" and the bottom tier was decorated to give a fabric and lace effect. ..The vintage theme....</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Cutting the wedding cake...that I made.:)</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Cutting yet another cake specially made for the lovebirds at the main table ~ :)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">~This was what Jun was cutting...and that was why Nik was beaming ~ a chocolate cake piled high with maltesers ~ </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Forgive me for drumming this in ....but yes I made that too.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">~ The bestman ...our middle son, Zad ~</span></div>
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<span style="font-size: large;">Below is the dessert table spread with cakes that yours truly baked, transported and set up...with the help of a dear friend and my dearest sister and her family ~</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">We served a range of cakes..carrot cake, brownie bottom cheese cake, a dobos torte, apple cake, a fruit tart and many more plus a variety of Malay cakes....In short it was a hit...swiped clean by the end of the evening :) </span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">~ A Dobos Torte ~</span><br />
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<span style="font-size: large;">A family shot ~ yours truly in white next to my aunt in black ~ My mother in lavender, husband in white standing next to husband of my aunt. </span></div>
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<span style="font-size: large;">My husband and his brothers (such serious men all) and their lovely, lively wives ~</span></div>
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<span style="font-size: large;">With my sister and her lovely girly family ~ our youngest son, Rab, is in the centre between his lovely cousins ~</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">What they did</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"> upstairs before going down to join the guests ~ Little Amira, our flower girl has quite a personality and was adorable :)</span></div>
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<span style="font-size: large;"> "She did it!"</span><br />
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<span style="font-size: large;">Nik and Jun with Nik's cousins, my brother's sons, and their wives and little baby Naira~</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz44lLAmWYNEu5iCe6gz7LiLzZ9vNckgoXfqyFauvJd-xwYkyyfgIWV7se2IX0rgSAuNIL7us5VzFAN6RhZI-LAikEesF1w3jzLFxeO5td9c1webXU5qyxqbC7e3tTFH0mMX9Vr4HvLihy/s1600/download+%252812%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz44lLAmWYNEu5iCe6gz7LiLzZ9vNckgoXfqyFauvJd-xwYkyyfgIWV7se2IX0rgSAuNIL7us5VzFAN6RhZI-LAikEesF1w3jzLFxeO5td9c1webXU5qyxqbC7e3tTFH0mMX9Vr4HvLihy/s640/download+%252812%2529.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">With my sweet nieces </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyYM3n9-ewEQgBpu7usKNlyLVQ76P_LTZh0XjptTc9BUrhyphenhyphenokSSc64BuiJc3CgM8oX7I2ofRs_st3GuyqHCNw-V-6coSAhlh2SngQXZmaaoL3xWvksJpEN7JtC8h6tPQ7jmsa5UkN2eDV/s1600/68918_4395688085422_544325807_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyYM3n9-ewEQgBpu7usKNlyLVQ76P_LTZh0XjptTc9BUrhyphenhyphenokSSc64BuiJc3CgM8oX7I2ofRs_st3GuyqHCNw-V-6coSAhlh2SngQXZmaaoL3xWvksJpEN7JtC8h6tPQ7jmsa5UkN2eDV/s640/68918_4395688085422_544325807_n.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">With lovely sister & parents of our flower girl, first, second and third from left, Amira, and a dose of some good friends ~</span><br />
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<span style="font-size: large;">My son the groom ~ what's going through his mind?</span></div>
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<span style="font-size: large;">" Hmmm....do my socks match? "</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">~ "I'll ask Jun. " ~</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"> " Yesssss... It does! woooo hoooo!! "</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Best friends. Man and wife. May Allah bless them with good health, long life, happiness, <i>murah rezeki </i>and with beautiful and healthy children.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjDg4XVGzwlw0C5_I8YNJeEvSD4hn2TVrSPPADcl3fBUJcJxrulQ3n5ItbumLGtEEAZJycx0sEdMzz_SUwycP6wy_J5M5ke7Z7y1ROThaWmGc-r3z_i7bsjOz7ISkR_l2_BNhYaDAr63q/s1600/two.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjDg4XVGzwlw0C5_I8YNJeEvSD4hn2TVrSPPADcl3fBUJcJxrulQ3n5ItbumLGtEEAZJycx0sEdMzz_SUwycP6wy_J5M5ke7Z7y1ROThaWmGc-r3z_i7bsjOz7ISkR_l2_BNhYaDAr63q/s640/two.jpg" width="426" /></a></div>
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<span style="font-size: large;"> ~ And so I said to myself that...</span><br />
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<span style="font-size: large;"> ~Love is created when good memories are made ~</span><br />
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<span style="font-size: large;">xxx</span><br />
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<span style="font-size: large;">Zurina</span>Unknownnoreply@blogger.com35tag:blogger.com,1999:blog-4808270100062024875.post-46112386813554085342012-12-17T21:40:00.000+08:002012-12-17T21:40:56.475+08:00THE WEDDING THAT WAS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpA2tmXBuewFYyR87WFn0cN5x6pesLsExCxUAk4ftxVs1FUCwG87ZXudiNdLJLiylr4ux3uEFYIwWWuaSaJEPhERYWiYEIqnnWi5-1gqIsQ8j_ii7hVPwQtmFOyqMZzuW8G8a2l3CvqaP9/s1600/215002_10151138503477047_592828966_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpA2tmXBuewFYyR87WFn0cN5x6pesLsExCxUAk4ftxVs1FUCwG87ZXudiNdLJLiylr4ux3uEFYIwWWuaSaJEPhERYWiYEIqnnWi5-1gqIsQ8j_ii7hVPwQtmFOyqMZzuW8G8a2l3CvqaP9/s640/215002_10151138503477047_592828966_n.jpg" width="544" /></a></div>
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My son Nik and his bride Jun cutting their wedding cake.<br />
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The atmosphere turned out just the way I imagined and hoped it would be. Intimate, informal, sweet and beautiful. The wedding cake was as perfect as I wanted it to be. The theme was vintage. The flower girl as cute as a cherry pie. The bride and groom gorgeous. And the weather was perfect.<br />
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I couldn't have asked for more. I'm grateful. Alhamdulillah.<br />
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Will update more photos once they are ready.<br />
<br />Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-4808270100062024875.post-60484997713004169322012-10-05T13:32:00.003+08:002012-10-05T18:27:16.577+08:00GUM PASTE PEONY<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Jc3HvDtfqA9kXzgy6WfQZUOW7_pk9z72__Y9Cge3FmYozwG5QT3sPGwMzLFvJHBe1_1m27EKgGB0LNJmxD6egLOWXVDO7AG1GFhphMqRGcxAtP1C5hDcdNeB8uJqT2VCwxpf5T38IQvc/s1600/424582_10151179253834573_831781171_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Jc3HvDtfqA9kXzgy6WfQZUOW7_pk9z72__Y9Cge3FmYozwG5QT3sPGwMzLFvJHBe1_1m27EKgGB0LNJmxD6egLOWXVDO7AG1GFhphMqRGcxAtP1C5hDcdNeB8uJqT2VCwxpf5T38IQvc/s640/424582_10151179253834573_831781171_n.jpg" width="640" /></a></div>
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I have been terribly busy......with experiments as much as with actual projects. But to cut my silence and absence here are some photos of what I have been up to lately.<br />
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This is a a peony I made yesterday. It took a whole day to complete because I had to wait for each row of petals to dry before i could move on tot he next. Each petal had to be painted with petal dust and then attached. I used <a href="http://www.globalsugarart.com/product.php?id=23888&name=Peony%20Cutter%20by%20Colette's%20Cakes">Colette Peters peony cutters </a>which i had bought online. It came with instructions which I did not like. They were skimpy and had an illustration of a finished flower that did not look appealing. But the cutters were great and I highly recommend them. I had also used a poppy veiner that I had bought from the <a href="http://www.cakeconnection.com.my/home.php">Cake Connection. </a><br />
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Here's a great link that I referred to while making the peony.... <a href="http://www.youtube.com/watch?v=TyXsU0TNX2k&feature=player_embedded">http://www.youtube.com/watch?v=TyXsU0TNX2k&feature=player_embedded</a><br />
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I followed the first 3 parts to a T then deviated a little because i wanted my peony to be a little more full at the centre.<br />
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And this is a practice part of a design i have in mind for a vintage theme wedding cake. I rolled out fondant tinted in ivory. Then I used a stamp i already have that i use for card making. I cleaned it very well and brushed on brown food paste and stamped on a piece of rolled out fondant. This, according to my current plan, will be the top tier of the cake...covered in script. The whole cake will be covered with the script and then decorated with flowers. But of course that is only a plan. Who knows what I may or may not do. This is art. Not a science project. So its difficult to be precise. And where plans change from moment to moment. On a whim.<br />
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My plans ~<br />
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Bye and have a lovely day ~ Will catch up again ~<br />
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xoxo<br />
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zurina<br />
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<br />Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-4808270100062024875.post-19135514302588471992012-06-29T13:59:00.000+08:002012-06-30T12:00:28.739+08:00YEA ~ MORE TAGS<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>Wh</i>at can I say? i can stamp and i can blotch...and because i have just bought some new distress inks i thought it was time for more colour as well..</span><br />
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<span style="font-size: large;">Blooms away ~ i always thought that using 3 different colours were max in one space..but 4 seems to work as well...so long they have the same tone ...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-t7AsBPNX5Bd-kXMNgJhY_Xlq9oXiaH55cskA06470NwDyepRbLtrSQ_EDKyrC25_zFfbtr5CWCKhV7wCkMkY-EGc6jlYx9bsRDKJj3DP323FKE2loSCl5UrRAPKYlX70_IpryA4m4AiU/s1600/blooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-t7AsBPNX5Bd-kXMNgJhY_Xlq9oXiaH55cskA06470NwDyepRbLtrSQ_EDKyrC25_zFfbtr5CWCKhV7wCkMkY-EGc6jlYx9bsRDKJj3DP323FKE2loSCl5UrRAPKYlX70_IpryA4m4AiU/s640/blooms.jpg" width="496" /></a></div>
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<span style="font-size: large;">Moonlit Blooms ? more collage than card really .....</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJ0NOpsw0avjelcwr0UiKWTt04PE6l7DjzsJXYiduVUF_ZBqcI7bLyOQBWAF2wPf-rhvIPZ-pWHEHTJ6KasUQy4IDvKEl4We8Ddv9hp-fY6BKZy4WudbhIurLRbjAf6mM4vdQzF8od7F2/s1600/kit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJ0NOpsw0avjelcwr0UiKWTt04PE6l7DjzsJXYiduVUF_ZBqcI7bLyOQBWAF2wPf-rhvIPZ-pWHEHTJ6KasUQy4IDvKEl4We8Ddv9hp-fY6BKZy4WudbhIurLRbjAf6mM4vdQzF8od7F2/s640/kit2.jpg" width="562" /></a></div>
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<span style="font-size: large;">Smile! ~ Because its a Beautiful Day ~ did the clouds with a super technique I had learnt that anyone should have thought of...gee..</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0psIGXEgpN0tEHqb22hWnQzdAsX-yzB4d4IZaMEhoP9kogKuyJkKV2bMrHPZ5_kp1uEJXQZ_cr_z3jrn0olE38OUzRKff9nWZ8eQgEMXuAnmP3fiYkH7MDOTAVQlMxmJwJqmNG2j_Q1yY/s1600/leafncat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0psIGXEgpN0tEHqb22hWnQzdAsX-yzB4d4IZaMEhoP9kogKuyJkKV2bMrHPZ5_kp1uEJXQZ_cr_z3jrn0olE38OUzRKff9nWZ8eQgEMXuAnmP3fiYkH7MDOTAVQlMxmJwJqmNG2j_Q1yY/s640/leafncat.jpg" width="538" /></a></div>
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<span style="font-size: large;">Missing You ~ the effect a simple coat of PVA glue gives ...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBeFqygPTJFMnPPKQ_x0f0fRaiGKgrHL-II2fgHDbjKVIP-rya7G17mgc0SCV2VowoqsCvB7oYeD4reb_FOq-5JBX1M2bFUUEWunaes6otUQGJmbpgl1lLqAazWJXdcnL3mqRJvjThnQCQ/s1600/hope.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBeFqygPTJFMnPPKQ_x0f0fRaiGKgrHL-II2fgHDbjKVIP-rya7G17mgc0SCV2VowoqsCvB7oYeD4reb_FOq-5JBX1M2bFUUEWunaes6otUQGJmbpgl1lLqAazWJXdcnL3mqRJvjThnQCQ/s640/hope.jpg" width="492" /></a></div>
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<span style="font-size: large;">I love ephemera tags...or part ephemera tags..never lose Hope ~</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULfxXyiarNrHwlFeYLPehL6OUlaPhlnBsUGCXxqOxdOGGPfunuBgNDZ7JR2RBtHkdSxXVGzB7josI9d4ligXPxNizWPaM8hUh0TiTCh6HE_TSM6LGmsnx4XBz7k54Mbt1nez98JqfNOl4/s1600/dream2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULfxXyiarNrHwlFeYLPehL6OUlaPhlnBsUGCXxqOxdOGGPfunuBgNDZ7JR2RBtHkdSxXVGzB7josI9d4ligXPxNizWPaM8hUh0TiTCh6HE_TSM6LGmsnx4XBz7k54Mbt1nez98JqfNOl4/s640/dream2.jpg" width="500" /></a></div>
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<span style="font-size: large;">Because Dreams can come true ~ </span><br />
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<span style="font-size: large;">That's all folks ~</span><br />
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<span style="font-size: large;">I hope you have a beautiful day and may your (good) dreams come true ~</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">xoxo</span><br />
<span style="background-color: white; font-size: large;">Zurina</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">PS : We shall pray that my next post won't be more tags. </span>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-4808270100062024875.post-88718415415536713542012-06-18T14:37:00.000+08:002012-06-18T18:13:17.692+08:00TAGS, TAGS & MORE TAGS<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="text-align: -webkit-auto;">I have developed a penchant for tags, grungy tags. I came across an image on the internet that I think best describes me.<a href="http://24.media.tumblr.com/tumblr_m0am476mvU1qaoef5o1_500.jpg"> Here</a> it is ~</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPn7GsMXuBY2Q87b2WtYEWp6yk-hExtXQXfg3Xsf0-Hb92OQOXcFuvCSwSvu8yryaP22J_ktLF7tFMzYl3UTc0ZBuUsEmdN8zRfcRAs2f5XR5pcslCB4Eagz-gtH5Ku4ruB-3L3SzgGUpR/s1600/tumblr_m0am476mvU1qaoef5o1_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPn7GsMXuBY2Q87b2WtYEWp6yk-hExtXQXfg3Xsf0-Hb92OQOXcFuvCSwSvu8yryaP22J_ktLF7tFMzYl3UTc0ZBuUsEmdN8zRfcRAs2f5XR5pcslCB4Eagz-gtH5Ku4ruB-3L3SzgGUpR/s320/tumblr_m0am476mvU1qaoef5o1_500.jpg" width="320" /></a></div>
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<span style="font-size: large;">Having said that...here are more tags that I have been making in utter oblivious obsessiveness....</span><br />
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<span style="font-size: large;">I Love using Tim Holtz's distress inks and am trying hard to apply new techniques each time. At the moment i have only 3 up my sleeve. Distressing the edges, blending colours and water blotching with different colours.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">By the way, if this all sounds like the beginnings of a craft blog rather than an ongoing food blog....you may be right. I think its beginning to be one. I have also ditched my DSLR for my mobile phone camera. The DSLR unofficially belongs to R now. I think. Even more so for his next semester.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">This all started (the crafting I mean) when I bought a few paper craft tools to make favours for N & J's wedding later this year. I had stictched some linen and lace pouches and crafted some other things. I will not be posting them until after the wedding though. But they are all done and ready....and quite beautiful..if I have to say so myself. Very pleased indeed.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">I cant wait to make the wedding cake.</span><br />
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<span style="font-size: large;">Anyway, here's what i've been 'tagging' .....I<i> LOVE</i> tags. I make them for no reason. I have not given or used any of them...Yet.....maybe i just want to build a collection...I don't know...what do people who make tags and cards do with their stuff? Especially in Malaysia? Card giving and tag attaching is not quite a culture here. But ...ho no...that's not going to stop me form making them. It's artsy. I like artsy.</span><br />
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<span style="font-size: large;">I love flowers too ~ fresh and paper....can you tell?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yoxKjYiHfg45FRfQ-uVFBgqh-z5JE-q9_ZP1m4P6JHBjHllJN1nr8D4Zqz_K-qSLiOLb60t_a18BA7dsNrltYPhRs3uRJHuArUAlapXTIEBCiupe4Bj7bf1to6-h3azZuTg5QrwMGXrp/s1600/3flowertag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yoxKjYiHfg45FRfQ-uVFBgqh-z5JE-q9_ZP1m4P6JHBjHllJN1nr8D4Zqz_K-qSLiOLb60t_a18BA7dsNrltYPhRs3uRJHuArUAlapXTIEBCiupe4Bj7bf1to6-h3azZuTg5QrwMGXrp/s640/3flowertag.jpg" width="518" /></a></div>
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<span style="font-size: large;">Mmm hmmm I love grungy-ness ~</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3L4OvPpjPFIwi8HXLKED8-dfyXab4rWI_OJQuXgzkvx5TOc-60wOSVNS1kBkc8rIl_R_tt3TpNp2ArYvyZS24uD-33Cgdso9tp4qZzzhxjWfCV3bulmlkY45mFl-qAtchd_A7G-Xu8qX/s1600/bluetag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL3L4OvPpjPFIwi8HXLKED8-dfyXab4rWI_OJQuXgzkvx5TOc-60wOSVNS1kBkc8rIl_R_tt3TpNp2ArYvyZS24uD-33Cgdso9tp4qZzzhxjWfCV3bulmlkY45mFl-qAtchd_A7G-Xu8qX/s640/bluetag.jpg" width="514" /></a></div>
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<span style="font-size: large;">Now these flowers are a no brainer. Cut out a circle. Any size you want. And then cut the circle into a spiral beginning at the circumference and ending at the centre of the circle. Then roll it up and glue the bottom. You will figure it out when you attempt.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJL3oy-u_LqELzlYIs63IYIrGM67uZZ1fHkbCmUSp2i1Ei1SJVKq_jMx8b2cqxN4EWYg5wu6sNOaO7zAkMqmxyLdbAp7MdrtR-WHIhvOXGfcMs8iRitQ_Cn2DsUgKLnIm8oCU2CV-o7L1M/s1600/flagtag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJL3oy-u_LqELzlYIs63IYIrGM67uZZ1fHkbCmUSp2i1Ei1SJVKq_jMx8b2cqxN4EWYg5wu6sNOaO7zAkMqmxyLdbAp7MdrtR-WHIhvOXGfcMs8iRitQ_Cn2DsUgKLnIm8oCU2CV-o7L1M/s640/flagtag.jpg" width="544" /></a></div>
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<span style="font-size: large;">Got my mom's left over chiffon from her tailor and scrunched it up into this flower. Literally scrunched it up. And quickly glued it together before it opened up again. Then I glued the faux pearls into the middle.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SHeHrX2DHjVK-SMMVFw7ZWTAdaYbnjBLWWv8bcSs2USg5u0f1abnHrA8aiD0M-t2U3mYHKbI8ON_tZOFVUGe4CzDl0qP8kR97ysC6snoCWnCrZ7Loq3lRglw_o1G-4pr5OAzVzgbohR5/s1600/lovelove.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="515" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3SHeHrX2DHjVK-SMMVFw7ZWTAdaYbnjBLWWv8bcSs2USg5u0f1abnHrA8aiD0M-t2U3mYHKbI8ON_tZOFVUGe4CzDl0qP8kR97ysC6snoCWnCrZ7Loq3lRglw_o1G-4pr5OAzVzgbohR5/s640/lovelove.jpg" width="640" /></a></div>
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<span style="font-size: large;">It's got to be love. I can't make a hate tag. Can I ?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWZZfkntfDvnlDxF9fkXl_xuqFrb2b_NIaEEaThJGbZe3O7PPMyO0bkwofThtN0YtmE6Boh90QU_qSN7DHcRmpVbsIuS0Xi81ccAKqg5jkkgQjZuHLLHIgBzOTC-E9WBSUejGJ6mKP5ma/s1600/grungelove.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWZZfkntfDvnlDxF9fkXl_xuqFrb2b_NIaEEaThJGbZe3O7PPMyO0bkwofThtN0YtmE6Boh90QU_qSN7DHcRmpVbsIuS0Xi81ccAKqg5jkkgQjZuHLLHIgBzOTC-E9WBSUejGJ6mKP5ma/s640/grungelove.jpg" width="520" /></a></div>
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<span style="font-size: large;">This flower was easy peasy too. But fiddly. Nothing new to flower making world.....made form organza. Cut out plenty of circles in 3 different sizes.. Pass the edges over a candle flame to singe it. Place the circles on top of one another in descending sizes...smallest at the top and stitch into place..add whatever you like as the flower centre. Just in case you're wondering, I do not intend to do photo or video tutorials because that would give me stress. Right? I craft to <i>de-stress</i>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeK7C2gBqZ7q1TJgILcNEi4S_6mwxQyi3q0lR6Uq1zhyF70_ZFkCkkMpWG8TScPQi1X1QjuuYyHBZhmoH9hjsbbh2ks9PkjRGnQcO4mBw22f9teCMnGrU7WbEU23uXXnNdIRNV1mWMDoyp/s1600/live+%2526+love+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeK7C2gBqZ7q1TJgILcNEi4S_6mwxQyi3q0lR6Uq1zhyF70_ZFkCkkMpWG8TScPQi1X1QjuuYyHBZhmoH9hjsbbh2ks9PkjRGnQcO4mBw22f9teCMnGrU7WbEU23uXXnNdIRNV1mWMDoyp/s640/live+%2526+love+.jpg" width="412" /></a></div>
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<span style="font-size: large;">Flower made from a printed music sheet. By the way ~ I am a Purl Gurl. Love pearls (even fake ones). </span><br />
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<span style="font-size: large;">All photographs were taken from my mobile phone.</span><br />
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<span style="font-size: large;">I do hope you have a lovely day today :)</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">xoxo</span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Zurina</span>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-4808270100062024875.post-50111685168929414172012-06-11T17:50:00.001+08:002012-06-11T19:48:54.010+08:00CRAFTY EYE CANDY<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Hi Everyone...if you're still there...remember me?</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Sorry for the long absence. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">But I've been crafting. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">For a reason. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I hum when I craft.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">These are some of my excuses.......</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">A cake card ....makes me want to make a wedding cake in this colour....draped with pearls...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTu6IP7KYej6LSXi1fHzgixVB8WDGfqthf2DfeCh9mPy6uY33VH2Ow8155uTZ8y9xCTsfoiZ2wQlM-TkgDrgEZhRUhZ2MrAU9SwmNuFmRI1NDrfnK88wWobsfwNqCZ5PORrV5JgF-tLGs/s1600/dried+roses+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTu6IP7KYej6LSXi1fHzgixVB8WDGfqthf2DfeCh9mPy6uY33VH2Ow8155uTZ8y9xCTsfoiZ2wQlM-TkgDrgEZhRUhZ2MrAU9SwmNuFmRI1NDrfnK88wWobsfwNqCZ5PORrV5JgF-tLGs/s640/dried+roses+copy.jpg" width="563" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Dried paper roses made from cardstock ~ cardstock by K & Co...love them ~</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOxdY1_STb-Vg-GiW2pBTpG53JUy-MPzV8WnkUlVZZUdfFhwS3a6rYMpE3pS33ty0TMVen_MPy3rFqAdpxHErRFM0uLnqrjkkWOFLWZreUSt_kuVvFNrm1fAEmTtzZ80xG8VEDDV21cid/s1600/gorgeous+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOxdY1_STb-Vg-GiW2pBTpG53JUy-MPzV8WnkUlVZZUdfFhwS3a6rYMpE3pS33ty0TMVen_MPy3rFqAdpxHErRFM0uLnqrjkkWOFLWZreUSt_kuVvFNrm1fAEmTtzZ80xG8VEDDV21cid/s640/gorgeous+copy.jpg" width="576" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Beautiful water colour bouquet cardstocks by K & Co. LOve the doily lace edging. I made it using the doily lace Martha Stewart punch... i love punches ~</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">A 'letter card' .....I love old world scripted backgrounds ~</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCPor60EYQDjVMN4kyN-HY08ASVMDMTCb2sDqf7mubTvPElttDf9YsESY2-BoSReEj90LfI_9r6NZdckNh67tTYjFWM5QbAeiyAssBU-AP5hDjtzUMPqanq3eeTQr9etsLxcb0PCEssM6/s1600/grungy+tag2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCPor60EYQDjVMN4kyN-HY08ASVMDMTCb2sDqf7mubTvPElttDf9YsESY2-BoSReEj90LfI_9r6NZdckNh67tTYjFWM5QbAeiyAssBU-AP5hDjtzUMPqanq3eeTQr9etsLxcb0PCEssM6/s640/grungy+tag2.jpg" width="494" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">A grunge style tag ~ flowers made from pages of a vintage book...and used a bird cage stamp that is so cool and elegant ~</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Now this I love....a vintage insipred Thank You tag. Flower was made from pages of a vintage book </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The end ~</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">This requires no washing up ~ ;)</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>PS ~ All photos were taken using my mobile phone...do excuse the poor quality..</i></span></div>
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<span id="goog_895377589"></span><span id="goog_895377590"></span></div>Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-4808270100062024875.post-22070049156274178042012-02-23T13:31:00.001+08:002012-02-23T15:06:23.060+08:00BUY CUTE APRONS AND SOME JAM DROPS<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNmdS0olp-KRGdWVP2io6mUXj7daxXHQyk3nrqFmxTsSlY-Di1r31iRZ75o4PDa1uZsMOeuwSIRk38kZ2WDGd82ruYz0aTEawikedGSsADN7pmY7XqnFVUUqKFoJ_8bRe130BVhGPLhMz/s1600/IMG_8996doubleworks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNmdS0olp-KRGdWVP2io6mUXj7daxXHQyk3nrqFmxTsSlY-Di1r31iRZ75o4PDa1uZsMOeuwSIRk38kZ2WDGd82ruYz0aTEawikedGSsADN7pmY7XqnFVUUqKFoJ_8bRe130BVhGPLhMz/s640/IMG_8996doubleworks.jpg" width="426" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">A designer apron was just what I needed to give me </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">a renewed vigour to </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">cook something-worth-blogging-about. </span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="http://buycuteaprons.com/">Buycuteaprons.com</a> is an online store from the UK that sells a range of designer aprons. <a href="http://www.buycuteaprons.com/pages/family-owned-buy-cute-aprons">Kirsteen</a>, owner of <a href="http://buycuteaprons.com/">buycuteaprons.com</a> had been kind enough to send me this elegant vintage inspired <i><a href="http://www.buycuteaprons.com/collections/ulster-weavers">Ulster Weaver's</a></i> apron which I had chosen. Although the red was less vibrant than I expected it did look very pretty once I had put it on. Very Audrey Hepburn-ish. Very vintage. Very hostess with the mostest-ish. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs99ovR12kjOzA3t0LTJvHA6XvCdKnBqOMno-1OyDrYG3Y4dsLz1_nWZf-97YLoXNbBtgMMciZYeRQ-z9vOYmX9WYku1agg7LCyJa_tX6P0ggjHw2bBCVbMzHqlilxKQ1NQp4nqJuLLvZr/s1600/FP_Ginger_Apron_large+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs99ovR12kjOzA3t0LTJvHA6XvCdKnBqOMno-1OyDrYG3Y4dsLz1_nWZf-97YLoXNbBtgMMciZYeRQ-z9vOYmX9WYku1agg7LCyJa_tX6P0ggjHw2bBCVbMzHqlilxKQ1NQp4nqJuLLvZr/s320/FP_Ginger_Apron_large+%25281%2529.jpg" width="213" /></a></div><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="http://buycuteaprons.com/">Buycuteaprons.com</a> is stocked with all the top UK and American apron designs. With new styles being added regularly. Mostly feminine, some of them being vintage inspired, some retro, some sexy and some just plain cute-adorable. Designer brands include <i>Cupcake Provocateur, Jessie Steele, Sugar Baby Aprons, Ulster Weavers </i>and many more. They also have cute aprons for children and manly ones for men. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">But what took me by surprise was that <i>Jessie Steele</i> aprons have been featured in Desperate Housewives and Oprah. And </span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">in the a scene from the recent Sex and the City 2 movie a </span><i><a href="http://www.buycuteaprons.com/collections/jessie-steele-aprons/products/cherry-cupcakes-apron"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Cherry Cupcakes</span></a> </i><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="http://blogs.orlandosentinel.com/features_fashionblog/2010/05/charlotte-dons-cherry-cupcake-apron-in-latest-sexcity-film.html">apron was used by Charlotte.</a> Talk about celebrity status!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">If that has piqued your interest in <i><a href="http://www.buycuteaprons.com/collections/jessie-steele-aprons">Jessie Steele's</a></i> apron creations you'll be sure to find them at <a href="http://buycuteaprons.com./">buycuteaprons.com.</a> </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">However, to go with the vintage inspired <i><a href="http://www.buycuteaprons.com/collections/ulster-weavers">Ulster Weavers</a> </i>apron which was totally responsible for this renewed burst of energy I made some jam drops from a recipe by Ellice Handy. Her recipe book was first published in the 1950's in the then Malaya. That makes this recipe a vintage cookie recipe. And yes, I actually used the apron while fiddling with the dough. It's cotton, very comfortable, very, very light and of course it made me feel very pretty. The apron I mean. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUx9YauQ6noIUPVorQlhEtuG6FEB6oxBIbzd1M8aANzHlZdfQfuQBqNj59nUjXHyl9kfKzrEBaDp2VlsKauuLn8VMUlBYY2QD7tOkLLRrTOWCH1VZ1g2kFuXvkLUOz0npAtWWIv_19RxmY/s1600/IMG_9004theworks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUx9YauQ6noIUPVorQlhEtuG6FEB6oxBIbzd1M8aANzHlZdfQfuQBqNj59nUjXHyl9kfKzrEBaDp2VlsKauuLn8VMUlBYY2QD7tOkLLRrTOWCH1VZ1g2kFuXvkLUOz0npAtWWIv_19RxmY/s400/IMG_9004theworks.jpg" width="266" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Here's the recipe that I made while donning this apron which had a pretty flower brooch on one side and 2 cute pockets to boot ~ I think pockets on aprons are so important. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdCuPHnNFu0o1GeTbzshh6y8J1CYpAxP_-72KJ51yvrqnJ3lSSyRFozNHiwvLZi6AVKCf5lBsoH9ZBfXCegwLhA4hTqmol5oPVKgS1PrkKbUeVZEVVk1Jkq4qrYnFc83rxSxvQPpMq-gh/s1600/IMG_9030works.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdCuPHnNFu0o1GeTbzshh6y8J1CYpAxP_-72KJ51yvrqnJ3lSSyRFozNHiwvLZi6AVKCf5lBsoH9ZBfXCegwLhA4hTqmol5oPVKgS1PrkKbUeVZEVVk1Jkq4qrYnFc83rxSxvQPpMq-gh/s400/IMG_9030works.jpg" width="266" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i><b>The Recipe ~</b></i></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">This recipe was so tiny I didn't know whether to laugh or cry. Measuring butter by tablespoons is just not my thing. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I have made these before when i was a dreamy newly wed but I've never made them again since because filling a small ball of dough with gloppy jam and sealing it up into a ball was not that much fun. It's no wonder that Ms. Ellice Handy made such a small recipe. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">As I had expected the jam seeped through which wasn't a bad thing because I thought it added character. I decided to crown them all with a quarter of a glace cherry so they would look a little more photogenic. All in all they do look quite vintage. Just like the apron that came all the way from <a href="http://buycuteaprons.com/">buycuteaprons.com</a></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I have to say that this cookie isn't fantastic. Mediocre at best. It would have been better if the dough had more butter in it. Apart from that the overall taste would depend on the quality of jam you used. But it does satisfy your sweet tooth if you have a craving but don't want to ruin your diet.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><i>Jam Drops ~</i></b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 1/2 T butter</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/4 cup sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 egg</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 1/4 cup SR Flour</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tsp vanilla extract</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">some jam</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Grease or line a baking sheet with baking paper. Set aside. Sift flour into a bowl. Set aside. In a seperate bowl cream butter and sugar until creamy. Add egg and beat until well combined and smooth.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Fold in flour and mix well until you get a soft dough. You may refrigerate the dough for a 1/2 hour to firm it up if necessary.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Divide the dough into 16 balls. Make a hole in each ball and fill with some jam of your choice. Seal and roll up into a ball again. Arrange them on the baking sheet and bake for about 10-15 minute until lightly golden at the edges. Enjoy.</span><br />
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</span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-4808270100062024875.post-21574616847672239932011-12-24T22:32:00.002+08:002012-06-08T19:05:24.866+08:00STEAMED CHOCOLATE CAKE ~<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">First of all I wish all my friends from blog land and the real world and my dear blog visitors who celebrate Christmas a <i>Merry Christmas</i>. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">This cake was made for N's birthday today and as always most times I end up making a chocolate cake. This is a steamed chocolate cake that I got from <a href="http://laihooisan.wordpress.com/2010/06/23/steamed-chocolate-moist-cake/">San's Blessed Moments.</a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Chocolate has always been a favourite in this house with everyone and also because ~ </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>" Every time I hear that dirty word exercise I wash my mouth out with chocolate." </i></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Unknown</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">This was a moist and chocolatey cake with the perfect amount of sweetness ...meaning not too sweet at all. I covered it with fresh whipped cream because ...</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I had taken out the butter from the fridge, looked at it then put it back in.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Since we had only cut the cake this evening I could not take a photo of a sliced piece. I hope to take a picture tomorrow. Do take note of the word "hope" though. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><i>The recipe...</i></b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">200 gm sugar</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">200 ml evaporated milk</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">180 gm butter</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 eggs</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">100 gm plain flour</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">50 gm cocoa powder</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tsp baking powder</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tsp baking soda</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Butter and line an 8 inch pan with greaseproof paper. Prepare the steamer and let the steamer heat and come to a boil while you make the cake. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">In a medium pot simmer over low heat the sugar, milk and butter until the butter has melted. Let cool until almost cool then beat in the eggs. I used a whisk. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Sift the flour , cocoa, baking powder and baking soda into a bowl. Pour the butter/milk/egg mixture into the flour mixture and mix well. I used the whisk again to do this. I find that a whisk mixes the dry and wet ingredients faster and better than a wooden spoon would.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Pour mixture into the cake pan and when the steamer water is on a rolling boil place the cake pan into the steamer. Steam for about 45 mins . I divided the mixture into two 8 inch pans and steamed each for 30 minutes.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">the cake is done when it feels firm when gently pressed in the centre. Let cool before turning out.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">It is quite difficult to over bake a cake that is being steamed. Steamed cakes are moist and does not dry out while being steamed. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>I had used a bamboo steamer and the one challenge I often encounter with a bamboo steamer (placed over a wok) is to have the cake pan level and not dipping more to one side. But often the cake comes out thinner on one side and thicker on the other because of the imbalance. I would have used a pan rather than a wok if I had one large enough to accommodate the bamboo steamer. </i></span></div>Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-4808270100062024875.post-19273093363855268462011-12-15T21:30:00.006+08:002012-06-13T10:27:29.948+08:00SWEET POTATO, CRANBERRY & STRAWBERRY BUNS<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I have tried very hard to like strawberries because they are such pretty little things but I can't. T</span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">hat's why you will find few recipes with strawberries on this blog. I always find them tart and not at all sweet.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Having said that, they were at the least ..juicy. I bought strawberries with the original intention of making <a href="http://cherryonacake.blogspot.com/2011/02/plum-financiers.html">financiers</a> with sliced strawberries on the top like <a href="http://here./">here.</a> I thought they would look very pretty. But that didn't happen. This did. Because I did not want the strawberries to go to rot. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I used the same recipe as <a href="http://cherryonacake.blogspot.com/2011/10/sweet-potato-brown-sugar-cinnamon-rolls.html">Sweet Potato Cinnamon Rolls</a> but added dried cranberries and fresh strawberries instead. Then I placed the dough into cupcake liners and 3 mini loaf liners, scattered flaked almonds and sugar nibs that Sarah from <a href="http://siliconemoulds.blogspot.com/">Siliconemoulds</a> had given me sometime ago on the tops. I made buns. They were very moist because of the sweet potatoes and fruity because of the cranberries and strawberries. Strawberries out.... next time. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The recipe is <a href="http://cherryonacake.blogspot.com/2011/10/sweet-potato-brown-sugar-cinnamon-rolls.html">here</a>. Just add a large handful of dried cranberries that have been softened in a little warm water for about 5 minutes then drained and patted dry, some chopped strawberries if you will just after the flour dough has been brought together with the egg and warm water. Knead gently as in the recipe instructions and let rise once before dividing the dough into cupcake or loaf tins. Then sprinkle some flaked almonds and sugar nibs if you have them over the top just before you put them into the oven.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I baked the "muffins" for about 20 minutes depending on the size you make of course and the mini loaves for about 35 minutes. Than I dripped over their tops in zig-zaggy lines some glace icing (I mixed icing sugar with some water to a flowing consistency). However, R did not like that. Alternatively you could brush some honey over the top just after it comes out of the oven. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">They actually taste like a cross between bread and very moist muffins. You cold add more sugar for sweetness. These only had a hint of sweetness...mostly coming from the sweet potatoes. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">They would make a lovely gift for your mama. </span></div>
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<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Yes I'm back ~ It took quite an effort to come back. But here I am again. Again. But honestly.... I have good reasons. Yes I do. </span></div><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">This was so quick to make, so delicious, so addictive that I had to blog about it. White Chilli sambal is something I learnt to make from my late Mother in law. Yes they are white chilies that she used and I have only seen white chillies in Sabah, East Malaysia. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">White chillies remain white and do not turn red when ripe. Unlike normal bird chillies or othere larger chillies which are green when young and red when ripe. I'm not quite sure why these are white. They were green at first, then they turned white and finally red. H says they are not true white chillies which never ever turn red. They are also not as big as the 'true' white chillies. But cravings make everything possible. So I made some. And they certainly will do. And I found that it really didn't matter if they were white or black. Or red.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">This dish is so full of umami you just have to love it. Dried shrimps, belacan and of course the chillies. All sauteed to a fragrant aka smelly pesto. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">H 'banned' me from making this dish years ago because of its fiery spiciness. Bad for the health he says. Anything extreme is bad for the health. This is poison he says! Yes sir. Poison they are. And the more people I don't have to share my poison with so much the better for them. Yes. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><i>The recipe ~</i></b></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><i><br />
</i></b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">A handful of white chillies ( you could use green chillies, sliced as well ~ I did once and it was good too)</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 inch square of belacan, dreid shrimp paste</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/4 cup of dried shrimps, soaked to plump and soften it up then drained</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">6-7 shallots, peeled</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 cloves garlic, peeled</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3 T cooking oil</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Pound shallots, garlic, belacan and softened dried shrimps until coarsely mushed up. There is no need to pound till fine.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Slice chiiles in half or leave real tiny ones whole.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Heat wok and pour in oil. When hot saute the pounded ingredients until fragrant and the mixture looks cooked through (the onion pieces will be translucent and limp and the whole mixture a slightly darker shade). Throw in the chillies and stir fry until the chillies lok slightly soft and limp. Add salt if necessary. I did not add salt because the belacan and dried shrimps are salty enough.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Serve as an appetizer with steamed white rice and other Malaysian dishes like fried fish, stir fried vegetables, Malay salad or a mild curry. Oh yummm ~</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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</span></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-4808270100062024875.post-2862381200659364302011-11-18T23:35:00.013+08:002011-11-19T10:06:11.818+08:00CAKE CONNECTION'S ANGRY BIRDS CUPCAKE CLASS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLV4YRfOVBp-BnLNBs8lutfxmYTv9160srcoVQMJgjZij9u_OqCQXSHfehrBdri5JB8fhyphenhyphenEokKugAv3VXzvctoIW0CUzgO-fFog5MNnUTeBIrvopG8stCnuwQkm-OXJQiBCMlrJvfY_Xr7/s1600/heh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLV4YRfOVBp-BnLNBs8lutfxmYTv9160srcoVQMJgjZij9u_OqCQXSHfehrBdri5JB8fhyphenhyphenEokKugAv3VXzvctoIW0CUzgO-fFog5MNnUTeBIrvopG8stCnuwQkm-OXJQiBCMlrJvfY_Xr7/s640/heh.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Angry Birds. I know not what they are all about. But there I was taking an Angry Bird Cupcake class by invitation from <a href="http://www.cakeconnection.com.my/home.php">Cake Connection.</a> After a pleasant email from <span class="Apple-style-span" style="color: #e06666;"><i>Shyamala</i></span> and <i><span class="Apple-style-span" style="color: #e06666;">Nancy</span></i>, the co-owners of <a href="http://www.cakeconnection.com.my/content.php?mode=story">Cake Connection</a>, six other food bloggers and I came together for a long morning to afternoon session of sculpting 6 angry sugar paste figurines. We had so much fun, a little bit of pain and most definitely laughs. <span class="Apple-style-span" style="color: #e06666;"><i>Nancy</i></span> was the perfect instructor....<i>extremely</i> patient, kind, generous and forthcoming and Shyamala was very welcoming.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">This is what the Cake Connection looks like as you enter. I have come here several times to get my sugar paste supplies. Cool, cozy and inviting.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkrg0mF9nSy8UuSTr9sy3vOEuxDOu9CqBN8mhfULcYXQXcuxJDKEp2faFj5g2sPT_VXKOHKphC8nuXYSGwssVTIPg_qUISPzcveRS5KaidYXGiJM7BuC55VXdHmyF0K-jhGB1TC6CG-tq/s1600/IMG_6825side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSkrg0mF9nSy8UuSTr9sy3vOEuxDOu9CqBN8mhfULcYXQXcuxJDKEp2faFj5g2sPT_VXKOHKphC8nuXYSGwssVTIPg_qUISPzcveRS5KaidYXGiJM7BuC55VXdHmyF0K-jhGB1TC6CG-tq/s640/IMG_6825side.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="http://nasilemaklover.blogspot.com/">Sonia of Nasi Lemak Lover</a>, <a href="http://quaypocooks.blogspot.com/2011/11/angry-birds-cupcake-class-at-cake.html">Veron of Quay Po Cooks</a>, <a href="http://nyonyapendekmelaka.blogspot.com/">Jocelyn of Petite Nyonya,</a><a href="http://www.ivyaiwei.com/"> Ivy of My Story,</a> <a href="http://pureglutton.com/">Chris of Pure Glutton</a> and <a href="http://caramelmoko.wordpress.com/">Tomoko of Caramel Factory</a> </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">were there......my fellow bloggers. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">In the workshop.... t</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">he tools of the trade and the materials like fondant, cupcakes and buttercream were all set out for us.. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1dSbx5n_RD8veJPKGxIcctgMBmXFPuHRW-90SoU9zmgPCOJPMQVNsj3ZPNAzWmCj30ez5ZvrKMu_e21uhu7Hs3yFcQBzH-AlYT-Kee-tWjUDsNGgf4Gy3Aoz2-oUY6eDmaWXxuMekRic/s1600/IMG_6659mmhmm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1dSbx5n_RD8veJPKGxIcctgMBmXFPuHRW-90SoU9zmgPCOJPMQVNsj3ZPNAzWmCj30ez5ZvrKMu_e21uhu7Hs3yFcQBzH-AlYT-Kee-tWjUDsNGgf4Gy3Aoz2-oUY6eDmaWXxuMekRic/s640/IMG_6659mmhmm.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">There were notes and super colourful playdough.....yummm...also known as fondant and sugar paste. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QPafN-h-8YQxMieEt6GsHGIBCTvYRN1g8PLdsT95Y7_VjOOm3zWDKmuTUVh5-VDzg4SdzGRxqTLZtSPZFaFttI0-kwnnWnIDKkDm67cBRJBY1N9LQN8IPJj7FwfXQC7vZXoeQXuI6jKm/s1600/IMG_6664nsharp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QPafN-h-8YQxMieEt6GsHGIBCTvYRN1g8PLdsT95Y7_VjOOm3zWDKmuTUVh5-VDzg4SdzGRxqTLZtSPZFaFttI0-kwnnWnIDKkDm67cBRJBY1N9LQN8IPJj7FwfXQC7vZXoeQXuI6jKm/s640/IMG_6664nsharp.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">We were more than ready. Nancy started by explaining clearly and logically the difference between fondant aka sugar paste and gum paste aka modelling paste. Fondant is soft and used for covering cakes and/or making 2D shapes, it may also be used for simple flowers while gum paste is the more pliable and therefore wonderful for sculpting fine sugar art work like intricate flowers, 3D figures and other delicate pieces. It's an ingredient that is added called CMC powder ( a man-made gum) or gum tragacanth (natural) that makes the diffrence in the paste's pliability and elasticity and to how hard it sets. Both <i>CMC </i>and <i>Gum Tragacanth</i> are available at the Cake Connection. Nancy also gave us invaluable tips which is what a good and worthwhile class is all about. Tips that you can never learn from a book but only from the experienced. </span><br />
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<span class="Apple-style-span" style="color: #e06666; font-family: Georgia, 'Times New Roman', serif; font-size: large;">Tips on how to knead colours into fondant more quickly and evenly. Tricks on how to make small amounts of fondant more workable, how to work clean and neat, how to make edible glue, how to secure your figurines, how to get an evenly flat and not floppy fondant covered cupcake, how to make lifting minuscule cutouts easy, how to colour fondant a really deep red or black, which brands are better for this or that.......and all the whys and why nots...She also let us in on the secrets on making fondant taste like strawberry bubble gum. <i>Oh My YUM</i>...Invaluable lessons learnt. So I came home armed not only with six angry looking birds in my pink box but with mental ammunition for my next sugar paste project. Now that's an excellent class no? Yes.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The angry birds ~<i> that I made....mmhm </i>~<i> s</i>o fun ~ so tiring ~ my eyes crossed a few times when I rolled out their tiny pupils and cut out their fierce eyebrows ~ the beaks were somewhat tricky. And <i>must</i> they have feathers and tails too!? </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">These may look like child's play but believe me they are not. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">We heard Sonia heave a big, fat sigh .....now <i>that</i> made us laugh.....</span><i style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: large;">not</span></i><i style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"> </i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">angry ~ </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIhF3ENUb4pINfAupBY-j7_JeLtXXpzSWvuEZdtaooiJP8DrN0ZWPTuKQIIGjAaPrGs8PSeCWjC8JM3CX3Hyk163YL1e20uA66luczw_bZ69dveT1v9iokbQNz3ci2DnVydxdGiFP9sFH/s1600/IMG_6947smsh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIhF3ENUb4pINfAupBY-j7_JeLtXXpzSWvuEZdtaooiJP8DrN0ZWPTuKQIIGjAaPrGs8PSeCWjC8JM3CX3Hyk163YL1e20uA66luczw_bZ69dveT1v9iokbQNz3ci2DnVydxdGiFP9sFH/s640/IMG_6947smsh.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Do they growl or twitter ? Don't be angry little black bird ~ I made you ~ </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">It wasn't easy rolling out a perfect round (perfection is the keyword in sugar paste class I find)....and Nancy said "Not too much pressure." The eyes are 'simply' 3 tiny circles of fondant, one larger than the other, each pressed flat and all glued one on top of the other. Easy? No.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgrXTA6kU0lCAG7pZmq29Kz6sUOzK14Bz3UuwyxDM4G5UrXLYedOm_HMot3PMJfqEjwwJbKtVrE1Hxm6TJ-wStRXs2kTO7JKn6yN7BVS7utmXsx-RgdRDmG08e6lMXHbvgjxQ8iTYooI95/s1600/7014smsh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgrXTA6kU0lCAG7pZmq29Kz6sUOzK14Bz3UuwyxDM4G5UrXLYedOm_HMot3PMJfqEjwwJbKtVrE1Hxm6TJ-wStRXs2kTO7JKn6yN7BVS7utmXsx-RgdRDmG08e6lMXHbvgjxQ8iTYooI95/s640/7014smsh.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">He reminds me a little bit of the Simpson's don't you think?</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGYaRYFn2C0URIEGky7oyESzZuQwVS8xPsEPdlzDpbbjF6Ura9rOD99DmmJxHpDJrLT3MUYWAEc27pXmHryN1I8Rz0BJY6NgS02Lu16bzc5CZDpA1dvtTZrxNOEzTweRP5dsti8xbQbAL/s1600/IMG_7006smsh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGYaRYFn2C0URIEGky7oyESzZuQwVS8xPsEPdlzDpbbjF6Ura9rOD99DmmJxHpDJrLT3MUYWAEc27pXmHryN1I8Rz0BJY6NgS02Lu16bzc5CZDpA1dvtTZrxNOEzTweRP5dsti8xbQbAL/s640/IMG_7006smsh.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Oohh la la here they come ~ the angry birds ~ owwww ~</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The 3D figurines were secured with spaghetti poked into the cupcake and the angry bird figure poked over the end sticking up. Yes it secured them alright. The easiest part was making the nest. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGB7skdkcFtLHGnJj_jesRn24f_3LMZA_Sng0x8N2wH59h1-DDuEWQbKb2MoGxGO0NmMV29po_qeWZxL0qtv4aEQ10xc85pNqzGHWOwQTJRGjZUeX_TIyYgCICNV0t0Fl2KY3WsaivcaW/s1600/IMG_6987smsh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGB7skdkcFtLHGnJj_jesRn24f_3LMZA_Sng0x8N2wH59h1-DDuEWQbKb2MoGxGO0NmMV29po_qeWZxL0qtv4aEQ10xc85pNqzGHWOwQTJRGjZUeX_TIyYgCICNV0t0Fl2KY3WsaivcaW/s640/IMG_6987smsh.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">When pigs fly ~ </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">God ...those nostrils gave me problems. One had to be bigger than the other....and I like the way all the dark 'inside' parts of the noses and ears merged and looked like they were one. Very clever Nancy.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Could they be partners in crime? These very angry birds ~</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Hey Mr. Red Bird !.....your beak drove me crazy ~ duh</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6VFR7hjiBZw0bH5tzxDp-JPL7UfBef_1kKvkExlyrEPEMX0TvdHR1_3Yze3_iZRD7-NOygxnd1YzQ6c7w8-VqKfGaLFQZizdhJDkmK77AWbx_WpGTbJhxU-XNUg5ix46v-zUJ735mEE_/s1600/IMG_6785smsh_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN6VFR7hjiBZw0bH5tzxDp-JPL7UfBef_1kKvkExlyrEPEMX0TvdHR1_3Yze3_iZRD7-NOygxnd1YzQ6c7w8-VqKfGaLFQZizdhJDkmK77AWbx_WpGTbJhxU-XNUg5ix46v-zUJ735mEE_/s400/IMG_6785smsh_2.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Finally ~ Sweet success ~ <i><b>Tweet</b></i> ~ No wonder figurine-d cupcakes are so expensive! ~ We spent almost 5 hours decorating...just decorating (not baking) six cupcakes! Never more shall I wonder why. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Thank you to <i><span class="Apple-style-span" style="color: #e06666;">Nancy and Shyamala</span></i> from <a href="http://www.cakeconnection.com.my/home.php">Cake Connection. </a>T'was wonderful :)</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">The Cake Connection also makes <a href="http://www.cakeconnection.com.my/content.php?mode=gallery">beautiful wedding cakes</a> to order, conducts various levels and varieties of sugar paste/fondant and baking classes for adults <i>and</i> children in addition to having an abundant <a href="http://www.cakeconnection.com.my/home.php">supply </a>of ready made sugar paste flowers, an array of sugar craft tools, food colours in regular and fluorescent shades, gold, silver and pearl edible dust, ready made fondant both white and coloured and so much more and finally, of course, experienced, warm and friendly instructors. You would do well to give them a visit for your supplies and <a href="http://www.cakeconnection.com.my/content.php?mode=schedule">consider taking classes</a> too. I have taken their <a href="http://cherryonacake.blogspot.com/2011/03/cake-connection-sugar-roses-class.html">World of Roses</a> class and it was worth every sen :) True.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">PS:</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Sonia has shared Nancy's yummy chocolate cupcake recipe from the class. Hop over to <a href="http://nasilemaklover.blogspot.com/2011/11/angry-birds-cupcakes-class-at-cake.html#more">Sonia's</a> if you would like the recipe. It was YUM and chocolatey and moist. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Perhaps you can guess how I ate the cupcake. I lifted the fondant pieces including the blue base carefully, preserving everything whole and in perfect order. I placed it on a flat plate....then ate the cupcake while looking at the angry birds being angry at me. I know.....I'm weird.</span>Unknownnoreply@blogger.com23tag:blogger.com,1999:blog-4808270100062024875.post-87926669424163614422011-10-27T16:05:00.003+08:002011-10-28T12:58:53.704+08:00SWEET POTATO BROWN SUGAR CINNAMON ROLLS<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FpoOzyP1KHYGTzTf7zrqKQ8gEaH-uSZM_eSe9XIJGICFzVfXnDYVQydsO7UAU3_TflsyM_VBmwBvS_lSMFV8uX4IeCRUPMjsPCoCBFjy_XEBhsMhQFEYyGf4TUmQQJLcjNZiJv0xcHBy/s1600/IMG_4671ss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7FpoOzyP1KHYGTzTf7zrqKQ8gEaH-uSZM_eSe9XIJGICFzVfXnDYVQydsO7UAU3_TflsyM_VBmwBvS_lSMFV8uX4IeCRUPMjsPCoCBFjy_XEBhsMhQFEYyGf4TUmQQJLcjNZiJv0xcHBy/s640/IMG_4671ss.jpg" width="426" /></a></div><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Today is sweet potato day. I've just made some sweet potato cinnamon rolls that are the moistest, softest, cushiony-est, sweet potatoe-iest buns I've ever made. This recipe is one that I concocted. There was a lot of vacillating between cake, buns or <a href="http://onde-onde./">onde-onde.</a> But finally ...a decision. And more importantly ....action. And these rolls are here to stay. You just have to make them. Have to make them. Have to make them.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="font-size: large;"><br />
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<span class="Apple-style-span" style="font-size: large;">I used Japanese Sweet Potatoes....the purple skinned kind. The smooth inside kind, </span><span class="Apple-style-span" style="font-size: large;"> the yellow inside kind, </span><span class="Apple-style-span" style="font-size: large;">the non fibrous kind...yes I did. Things may turn out differently if you were to use a different kind ~ I know you know that ~ I'm just saying ~ :)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
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<span style="font-size: large;">The large proportion of grated sweet potatoes gave the buns so much flavour, moistness ans richness. I'm so soo pleased. It was a hit at home. You must try.</span><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">I must declare too that those sweet potatoes were steamed, drained and sat in my fridge for the longest time. Like a week. Or more? I must also declare that the bread dough sat in my fridge for 2 whole days before being baked. Yes it did. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93Z-o_w6Q3s4BwiZGPjd034UsEswmGkBzkVLYZfce2jxX-evMibq58ld-pBMgvJvHSUB6oBWSzHxDvV42saoHm0AGWJWQAet94IP9bYhyphenhyphenQ-eeJpEdCioYFaN6kf3_BNVrkvYLmr8Jykva/s1600/IMG_4679ss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93Z-o_w6Q3s4BwiZGPjd034UsEswmGkBzkVLYZfce2jxX-evMibq58ld-pBMgvJvHSUB6oBWSzHxDvV42saoHm0AGWJWQAet94IP9bYhyphenhyphenQ-eeJpEdCioYFaN6kf3_BNVrkvYLmr8Jykva/s640/IMG_4679ss.jpg" width="426" /></a></div><span style="font-size: large;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"></div><i><b><span style="font-size: large;">The recipe ~</span></b></i><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-size: large;">420 gm steamed, cooled completely, peeled then grated sweet potatoes (Japanese kind)</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">400 gm plain flour</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 1/2 tsp instant yeast</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 1/2 tsp sugar</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 1/2 tsp baking powder</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 tsp salt </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">40 gm butter</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 whole egg, beaten to just mix</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">120-130 ml water at room temperature </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Extra butter, softened, about 3 oz...maybe</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Some brown sugar to sprinkle ( i didn't measure) </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzH3_dK0Fl-Qgdte73ucRVOip7LCE3cPeA1r44IsNmFKkYXEAzjmdHIupJmdCIL-660xyOqgPjZipZpvOLswXLit24WmfAwjxOWLim9xNv2OLMbd-hVOWP9hakioRYt2w6WZ6KLVEaDRP/s1600/IMG_4660ss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglzH3_dK0Fl-Qgdte73ucRVOip7LCE3cPeA1r44IsNmFKkYXEAzjmdHIupJmdCIL-660xyOqgPjZipZpvOLswXLit24WmfAwjxOWLim9xNv2OLMbd-hVOWP9hakioRYt2w6WZ6KLVEaDRP/s640/IMG_4660ss.jpg" width="426" /></a></div><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="font-size: large;">Grease a 9 inch tube pan well and keep aside.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Mix flour, yeast sugar, baking powder and salt in a large bowl. Stir to mix. Add butter and rub in the butter into the flour until it becomes crumbly. Add the grated sweet potato and mix it in. Add egg and then the water. I added 125 ml. Mix with a spoon first to gather up the dough and then use your hands to bring the dough together and then turn onto a floured board and knead for about five (5) minutes. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The dough will be very soft and sticky so knead very lightly and don't put too much pressure otherwise the dough will simply stick to your hands. If too sticky ...flour your hands rather than the dough and continue to knead until reasonably smooth. Don't worry if its still soft and little sticky.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Oil a large bowl lightly and place the dough inside and cover with a damp cloth or cling film and allow to rest for 1 hour or more if necessary until the dough doubles in size. I left it in the fridge for 48 hours.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Turn out the dough, once it has risen, onto a very well floured board, press it down to flatten a little with your hands and roll out with a rolling pin into a large rectangle about 15 inches by 10.I didn't measure but I think it was about that size. This is just like making a cinnamon roll.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Using the softened butter spread the butter all over the rectangular dough like spreading butter on bread but leaving 1 cm clean all around the edges. Then sprinkle brown sugar, then cinnamon all over the buttered dough as much or as little as you like but make sure it is evenly spread.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">From the 15 inch end start o roll the dough into a swiss roll puling to tighten as you roll so that the roll will not come loose.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Cut the rolled dough into 12 equal pieces. Arrange the slices of cut rolls into the greased tube pan at an angle until it is filled up with all 12 pieces. Let rise, covered with a damp cloth or cling film draped loosely over the pan. Once the dough has risen I sprinkled a little more brown sugar and cinnamon over the top. Bake in a 350 F pre-heated oven for about 20 -25 minutes until golden brown.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Invert and pull the rolls apart and serve. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">Note : the sliced raw rolls may be kept overnight in the fridge and baked the next morning. That's what i did.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">I think the purple just didn't do it. </span></span><br />
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</span></span>Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-4808270100062024875.post-56162090110284404352011-10-25T15:54:00.013+08:002011-10-25T22:47:12.220+08:00BAKED THEN FRIED SPRING ROLLS<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ULo25jottUe6OHdXm1ZzmxshFAblluWeRkB7KQWezsUKxL0fn_q3F0dxzupWsTZHOsJqOODJ8J5bS4qRByxCkgF_qZNxngXBKmLcyiyQrwC045ILpQNBFDrJzuV5bjMNZc4mSQKHSMt-/s1600/IMG_4011ss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ULo25jottUe6OHdXm1ZzmxshFAblluWeRkB7KQWezsUKxL0fn_q3F0dxzupWsTZHOsJqOODJ8J5bS4qRByxCkgF_qZNxngXBKmLcyiyQrwC045ILpQNBFDrJzuV5bjMNZc4mSQKHSMt-/s640/IMG_4011ss.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I craned my neck to look at the translucent sheet of rice paper rain that H had pointed out to me. It was pummeling the ground, before us, a few meters away. Within seconds I heard it drench our black Hyundai as we entered its realm. I ducked. It sounded like a Niagara. But I felt the eerie-ness of a clenched fist, at first knocking then spreading its fingers, softly, on top of my head. Have you ever felt that?</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Juxtapositions of weather never fail to fascinate me ....nature's abrupt seperateness of downpour and clearness existing within meters of each other...side by side, face to face, meeting up, merging, yet apart, clear on one side, grey on the other, dry over here and wet over there. How cool is that?</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQ9042KdNjz2npsTNPZjSxExPYMxgNIba2Yk965dAJkv2bFGqwdAl56J_bJ2pO-z2zYqvT4-ToORdF4bKaWHlO6ZaFD4zWewo8rvAWb6dM8mpf8HMzIns8SZZzXQa1a2KD6HaQ1WcO8QR/s1600/IMG_4260ss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQ9042KdNjz2npsTNPZjSxExPYMxgNIba2Yk965dAJkv2bFGqwdAl56J_bJ2pO-z2zYqvT4-ToORdF4bKaWHlO6ZaFD4zWewo8rvAWb6dM8mpf8HMzIns8SZZzXQa1a2KD6HaQ1WcO8QR/s640/IMG_4260ss.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">That happened a few days ago. And it has nothing to do with these spring rolls. I just had to tell you. Because the past month has been a sort of tropical winter. Wet and gloomy most times yet smouldering in between. And my enthusiasm towards cooking or baking have shifted according to the weather. You can tell, can't you?.... from my blog.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I feel paralysed and unmotivated most times but with short sunny bursts of enthusiasm in between. Today I have three things in the making after a period of relative dormancy. Sometimes I wonder what makes me tick. And then tock :D</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Anyway.....To cut a long story short.....with the excitement of eating healthy I had baked these spring rolls after swiping them with oil. But they looked so pathetic that I finally agreed to fry them in a little oil. That straightened them up, they came to life,looked perky crisp and sunny. What a difference a little frying made. yea...grease..tell me about it. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I would have left them at baked if I <strike>didn't have to take photographs</strike> didn't spend 2 hours clicking 10,000 frames until the sky started to sulk and began to cry. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><i>The Recipe ~</i></b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Dip these in <a href="http://cherryonacake.blogspot.com/2011/05/thai-sweet-chillie-sauce.html">Thai Sweet Chillie Sauce</a>. <i>O. Yea.</i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><i>Yield : About 16 rolls</i></b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">A packet of spring roll sheets.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">8 medium sized prawns, shelled, de-veined and chopped finely</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 cloves garlic, crushed and minced finely</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 small Chinese cabbage, washed and finely shredded</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 small carrots, washed, skinned and julienned</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>1 sengkuang </i>(turnip?) (tennis ball size, maybe larger), skinned, washed and julienned</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">A handful of shitake mushrooms, cleaned, stalk removed and sliced finely</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2-3 tsp light soy sauce</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 T oyster sauce (optional) I didn't use this</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 T cornstarch mixed with a little water to a slurry</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 2/2 T vegetable oil</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Make a paste from about 2 T plain flour and a little water to use as glue later.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Heat a wok until hot. Pour in the oil and saute the garlic for a few seconds until aromatic but not brown. Throw in the shitake mushrooms, carrots and turnips and stir to mix evenly. Add salt and pepper, sugar, soy sauce and oyster sauce if using. There is no need to add water at all. Just keep stirring and tossing and when the carrots and turnips are a little softened throw in the Chinese cabbage and mix and toss again. Adjust seasoning to taste. Keep stirring until the cabbage just softens. Add the cornstarch slurry and mix again and the cornstarch slurry thickens and the vegetable mixture is just slightly wet.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Note : The vegetable mixture should not be overly wet...just damp. And cool completely before making rolls.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Remove the spring roll sheets from the wrapper and cover with a damp cloth to keep them from drying out. Peel off one sheet and place on a board. Fill with the vegetable mixture (about 2 T) and roll into a firm and reasonably tight roll. Not too tight that it tears though. 'Glue' the end of the roll with the paste of flour and water that you made earlier. Keep aside on a tray while you make the rest.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">If baking the oven should be pre-heated 15 minutes before at 375 F. Spray or swipe a baking tray with oil. Place all the spring rolls on top and swipe the rolls with oil on top. Bake for about 20 minutes or until the rolls turn a light golden brown. Serve immediately otherwise the rolls with get wrinkled and limp.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Alternatively, shallow fry the rolls to a crisp. They'll look better and stay crisp longer. :) </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzeg_gs2ynuSV9Afpb3aTrQhGiAg-9R789l03on6X0PxVRbBsaBTG98ikmHgrlSmB4Ul3or2XEa9mIweRNg-Qvvuk05oI-4n0EIN0BZSj51vo_1xvJ97vHtyHIkd_QB9M9PYGTsfscGw3a/s1600/IMG_4034ss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzeg_gs2ynuSV9Afpb3aTrQhGiAg-9R789l03on6X0PxVRbBsaBTG98ikmHgrlSmB4Ul3or2XEa9mIweRNg-Qvvuk05oI-4n0EIN0BZSj51vo_1xvJ97vHtyHIkd_QB9M9PYGTsfscGw3a/s640/IMG_4034ss.jpg" width="426" /></a></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-4808270100062024875.post-60884967158114022732011-10-23T21:19:00.002+08:002011-10-24T07:57:24.967+08:00MILO DINOSAURS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8rJFHM3ywPP-vLccjrux-Q07uzSS8sLd1py0b9b0r6p9X2FdgdLe9o6wpp5tt_5u4cuYv5jarWoRJg4SvDDbiyTwmLovBrxjhpJzXQ8Sj2_TSSvluIjB9DqAsFaG6ThIVxcjbsOdm1s2/s1600/IMG_3721smtshpn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8rJFHM3ywPP-vLccjrux-Q07uzSS8sLd1py0b9b0r6p9X2FdgdLe9o6wpp5tt_5u4cuYv5jarWoRJg4SvDDbiyTwmLovBrxjhpJzXQ8Sj2_TSSvluIjB9DqAsFaG6ThIVxcjbsOdm1s2/s640/IMG_3721smtshpn.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I'm not much of a drink person. I'm more of an eat person. So spoonfuls of Nestle's Everyday Milk Powder, cod liver oil, Wood's Peppermint Cough Syrup and Milo from the tin/bottle were weird combinations of snacks for my mid-afternoon-after-school indulgences before I resumed frolicking aka wrestling aka as punching matches with my brother or careering down the tarred, bumpy and sandy road on our nailed together four wheeled sled/plank. Those were the muted turquoise, mint and tangerine vintage-coloured years of my childhood.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>I want it back.</i> <i>NOW.</i></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxu_XuSYFhd0ry3veEiEZgnizDf-4eynfyiFaU7BqqhpPbJ145L9EiZnhvdYXUfWJ0TjlWbVTFRkGhejOG4Jz1B_zheTPD6SuvUv_8gGpkgbS8v5h_psTaUqRdgEade8i5k3e1OEk5NvX8/s1600/IMG_3709smtshpn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxu_XuSYFhd0ry3veEiEZgnizDf-4eynfyiFaU7BqqhpPbJ145L9EiZnhvdYXUfWJ0TjlWbVTFRkGhejOG4Jz1B_zheTPD6SuvUv_8gGpkgbS8v5h_psTaUqRdgEade8i5k3e1OEk5NvX8/s640/IMG_3709smtshpn.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Back to the future........comes Milo Dinosaur. I first heard of this concoction when N the man returned home from Singapore and gushed about it several years ago. I gave a glazed smile and the Milo dinosaur slipped into a small fissure of my brain. Then yesterday H and I found ourselves wandering into a food court like lost and aimless souls. I sashayed over to the drinks counter and my eyes fell upon the printed out price of a Milo Dinosaur at RM 5/. I almost shook with laughter and swore I'll make a Milo dinosaur when I got home. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">However my vintage mind had no clear idea where to begin so I googled a forum by teenage kids discussing their favourite Milo Dinosaurs and incredible Milo concoctions. They were so <i>cyuute</i> that I spent a good hour reading and giggling like a teenage schoolgirl over the threads of their conversation.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">It turned out that a Milo dinosaur is a no-brainer and in my experiment I decided against using any hot water at all. I was right. The Milo dinosaur was lumpy, cold, thick, chocolatey and yummy. I also gave it a twist by adding 1/2 a teaspoon of instant coffee. Oh MY...</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">However, the sizes of what I made were more like baby Milo dinosaurs.....someone said.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">More about <a href="http://en.wikipedia.org/wiki/Milo_(drink)">Milo</a> here.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><i>Recipe ~ </i></b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">No exact measure really.....do what you like....its the how that makes it what it is ~</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">A standard mug or a small mason jar was what I used</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 T Milo powder</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tsp sugar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tsp instant coffee</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 T (about) of very cold fresh milk</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">more very cold fresh milk</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Crushed ice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">More Milo powder</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Mix ingredients 2 to 5 in the mug with a spoon until it looks muddy and the Milo granules somewhat dissolved. Add more cold milk 2/3 way up and stir. Top with crushed ice. Then top with lots of Milo powder until it looks like an anthill. Serve cold and immediately. Drink/eat with a spoon.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wBILlrHKmVfc5esQRLea67VjeB3Qu4pqhZgbDVc6aQahfhxzb3_r-KC61ztR1JLhohvlQV_hJ1i7vMwLiR_KLlLw5Rdb-4K9XjNiE1TCjUp3xE9n4wtM7T_ewnnlAH5kK6hgLijXw4Rp/s1600/IMG_3731smtshpn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wBILlrHKmVfc5esQRLea67VjeB3Qu4pqhZgbDVc6aQahfhxzb3_r-KC61ztR1JLhohvlQV_hJ1i7vMwLiR_KLlLw5Rdb-4K9XjNiE1TCjUp3xE9n4wtM7T_ewnnlAH5kK6hgLijXw4Rp/s640/IMG_3731smtshpn.jpg" width="426" /></a></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-4808270100062024875.post-3087643691249670052011-10-18T13:58:00.018+08:002012-06-08T19:03:30.691+08:00STEAMED BAU WITH A CHICKEN CURRY FILLING<div style="font-family: Georgia,"Times New Roman",serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3wmn1oucgESTP_xOrWLOXULHVL1MoQMkRX2SZayIWu-Q8tcrOSNe_Vcz7jZg_gZMXSxmwbZ7QEnDkJO55h3Rs0t6AC9Jq4WSk4yrX2Fnw28mg6s7EyFdsyevDM5Yh9UXUvap1X6AwKl3/s1600/IMG_3351unshap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-3wmn1oucgESTP_xOrWLOXULHVL1MoQMkRX2SZayIWu-Q8tcrOSNe_Vcz7jZg_gZMXSxmwbZ7QEnDkJO55h3Rs0t6AC9Jq4WSk4yrX2Fnw28mg6s7EyFdsyevDM5Yh9UXUvap1X6AwKl3/s640/IMG_3351unshap.jpg" width="426" /></a></div>
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<span style="font-size: large;">Here's a fictional bau story and a true recipe.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMMDVazSmI8gBs0XHDKcsUFr23e43kEugz4qVFRD868ihGytgbhTwUviNPq1_DXwNfq1bJfqcMtJTE3jgRQfqc79aNGzYJqN2zrIU_qtvoCb0c_gu96tl3muelEHgnHu2YqtwDBvIftVg/s1600/IMG_3338unshp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMMDVazSmI8gBs0XHDKcsUFr23e43kEugz4qVFRD868ihGytgbhTwUviNPq1_DXwNfq1bJfqcMtJTE3jgRQfqc79aNGzYJqN2zrIU_qtvoCb0c_gu96tl3muelEHgnHu2YqtwDBvIftVg/s640/IMG_3338unshp.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-size: large;"><b><i><span class="Apple-style-span" style="color: #990000;">A Bau Story ~ (or skip it) ~</span></i></b></span><br />
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<i><span style="color: #990000; font-size: large;">It's hard to picture bau on a plate and Dad on a chair together, face to face. But curry was a different matter altogether. He had to have it everyday. Like water. Especially a fish curry. So if Mom asked (which she would do almost everyday) what she should cook with this or that, accompanied by a plagued and tired look on her face, Dad would simply answer "curry" without flinching, without looking, without thinking. You would think that that would be the end of Mom's problems. But no. That <b>was</b> her problem. </span></i></div>
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<i><span style="color: #990000; font-size: large;">Was that why she left him? We often wondered. Because right after she did she abandoned curry and went for bau. Bau this, bau that, it was bau, bau, bau. </span></i></div>
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<i><span style="color: #990000; font-size: large;">Finally, exasperated, Janna asked her one day after school </span></i><br />
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<i><span style="color: #990000; font-size: large;">"What's with the bau Mom? " </span></i></div>
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<i><span style="color: #990000; font-size: large;">"This is the one thing your father hated. Bau. And I hated all that curry. Everyday. To cook, to eat, to cook, to eat. Why do you think I left him? "</span></i></div>
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<i><span style="color: #990000; font-size: large;">Janna who was strangely unaffected by our parents' divorce until that moment glared at Mom through her dark, almond eyes from behind her thick fringe. Yes, it was a long fringe that she grew so she could stare at a boy at school without looking like she was staring at a boy at school. Then she got up, scraping the kitchen chair backwards against the floor, stomped over and reached for a pau. As soon as she snared it in the palm of her hand she headed for the kitchen door, opened it and stood there for a moment as if debating if that was the right thing to do. Then with a fling of an arm the white, round bun flew like a jet plane and crashed into the Cat's Eye tree about 10 meters away. Leaves rustled, birds flitted, bird wings flapped and Mom opened her mouth to start a cry of astonishment that didn't come. That was when my older sister walked out, lived with Dad and never came back. </span></i></div>
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<i><span style="color: #990000; font-size: large;">Ever since then Mom started making bau with a curry filling. She made it like a machine, emotionless, her fingers deftly pleating white circles of dough over a crimson, spicy filling, her dark eyes blank, her lips a line, almost as if defiance and submission had fought out a duel and neither won. I would watch her and feel my mind wander. Was this what life was all about? Curry or Pau? Either this or that? Or this and that? Or this with that? Often in bed I would shake my head in the void of the night so that those confounding and senseless thoughts would spill out and things would be right. It never did. Then one day, two years later, Mom whispered in a wasted and dying voice, </span></i></div>
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<i><span style="color: #990000; font-size: large;">" If you hate something bad enough it will surely come back and haunt you." </span></i></div>
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<i><span style="color: #990000; font-size: large;">With that she let out her last breath, closed her eyes and died before me. I felt her dry hand go limp in mine. I looked down at the dead tributaries of bumpy veins embossed on the back of her hand. I ran my finger along one of them, slowly. And in that silence, alone with my dead mother I heard my heart thumping and felt my temples being squeezed by God.</span></i></div>
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<i><span style="color: #990000; font-size: large;">I have never, since, hated anything as badly as I hated my mother at that moment, and myself, for not figuring it out. So that she could have saved herself. Because it was not the bau or curry after all. It was hate that consumed her life. </span></i><br />
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<i><span style="color: #990000; font-size: large;">And Janna knew.</span></i></div>
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<span style="font-size: large;">Therefore I am now.....balanced.</span><br />
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<span class="Apple-style-span" style="font-size: large;">I <i>love</i> Bau <i>and</i> Curry. Curry <i>with</i> Bau, Bau <i>or</i> Curry, Curry <i>over Bau</i>, Bau <i>over Curry</i>, Curry <i>inside</i> Bau. I love bau. And curry. :)</span><br />
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<span style="font-size: large;"><i><b>The recipe ~ </b></i></span></div>
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<span style="font-size: large;">The bau recipe is from my <a href="http://cherryonacake.blogspot.com/2011/08/flower-buns-snail-buns.html">previous post</a> taken from <a href="http://hungerhunger.blogspot.com/">Terri's Hunger Hunger</a></span></div>
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<span style="font-size: large;"><i>Chicken curry filling ~</i></span></div>
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<span style="font-size: large;">370 gm chicken breast, skinned and diced</span></div>
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<span style="font-size: large;">1 large medium onion, diced</span></div>
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<span style="font-size: large;">2 cloves garlic, minced</span></div>
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<span style="font-size: large;">1 cm ginger, minced</span></div>
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<span style="font-size: large;">1 - 2 T curry powder, any, mixed to a slurry with 2 T water</span></div>
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<span style="font-size: large;">1 T cornstarch mixed to a slurry with a little water</span></div>
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<span style="font-size: large;">1-2 T cooking oil (I used vegetable oil)</span></div>
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<span style="font-size: large;">1-2 T oyster sauce</span></div>
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<span style="font-size: large;">salt to taste</span></div>
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<span style="font-size: large;">Heat the pan and then add the cooking oil. Throw in the diced onion, garlic and ginger and saute until fragrant or the onion pieces turn translucent.</span></div>
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<span style="font-size: large;">Add the slurry-ed curry powder and stir and watch carefully so that the paste doesn't burn. Add the oyster sauce. Add the diced chicken, mix well and then add salt to taste. you may add a little water if the mixture seems dry.</span></div>
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<span style="font-size: large;">Finally pour in the cornstarch slurry and stir quickly so that the sauce won't get lumpy. Taste again and adjust salt.</span></div>
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<span style="font-size: large;">The final mixture should be a thick curry almost a paste with diced chicken in it. ...like spaghetti sauce or sambal.</span></div>
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<span style="font-size: large;"><i><b>To make buns ~</b></i></span></div>
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<span style="font-size: large;">Tear off pieces of risen dough into 50 gm pieces. Roll into a ball and roll out with a small rolling pin on a floured board into a small circle about 3 inches in diameter. Thin the edges by lifting up the circle of dough and pressing the edges with your thumb and first two fingers all around the circumference. Then place the flattened circle of dough onto the palm of your hand.</span></div>
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<span style="font-size: large;">Then using a teaspoon scoop up some filling and place in into the centre of the dough. Start pleating the edges like in this video. :)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I made a mess . Some of the curry sauce leaked out while I was "pleating" and my 'pleats' were not exactly pleats. But who cares :)</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">As each bun is filled and shaped line them with squares of grease-proof or baking paper and place them in the basket of a steamer (detached from the steamer bottom) about 1 inch apart. Let them rest for 10 minutes but not more (if left to rest too long the buns will rise and flop after steaming). Meanwhile heat the water of your steamer to a rolling boil them place the basket of buns over the steamer pot and steam the buns for 10 - 12 minutes until risen and puffy. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I didn't count but this recipe definitely made more than 10 buns.</span><br />
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</span>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-4808270100062024875.post-11244384642443516462011-10-13T18:20:00.004+08:002011-10-13T18:32:03.815+08:00RACHAEL RAY'S AGLIO OLIO (GARLIC & OIL) WITH SPICY SHRIMPS & SWEET PRESENTS<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4L0X_VHB7OzPYtnfQ1zjHCrRfINo12t3zQpXAbi3kfhu-Q_TOWk7aEgnaCEc4r0dDddjvW3nxIHm6o1L4qDHvMmUdtlegKuDf5E2JIQfwIweyw6swI9UEXkmrOwq6YFbcLlwr35IDiBjp/s1600/IMG_2949smsphjpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4L0X_VHB7OzPYtnfQ1zjHCrRfINo12t3zQpXAbi3kfhu-Q_TOWk7aEgnaCEc4r0dDddjvW3nxIHm6o1L4qDHvMmUdtlegKuDf5E2JIQfwIweyw6swI9UEXkmrOwq6YFbcLlwr35IDiBjp/s640/IMG_2949smsphjpg.jpg" width="426" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I love Aglio Olio...</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I love colours and...</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I love <a href="http://pinterest.com/all/">Pinterest.</a> Why didn't anyone tell me that <a href="http://pinterest.com/zurina/">Pinterest</a> could be so addictive? To the point of ridiculousness. Yours truly now needs a neck brace. And a good spanking.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Oh and I love presents.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">J had given me these from her travels to Italy and Spain recently. How sweet ~ as sweet as the presents.....rainbow coloured pasta and a delicious looking red pesto sauce in a cute little jar. The pasta colours were all natural :)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qwYACvjO_aFSmjhHPLUAYlHSnKNMfSaMd2MqtVEq8xN8tI-bFpgeZqRMQX1Fwdy-L8GbtEmqHFfnr3hBmmyiMXFXnwckUGzFwu-em9hvl4b-wddM1jOdXexKaI_U4foPFVXkkeIs66yC/s1600/IMG_2808sms2twin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-qwYACvjO_aFSmjhHPLUAYlHSnKNMfSaMd2MqtVEq8xN8tI-bFpgeZqRMQX1Fwdy-L8GbtEmqHFfnr3hBmmyiMXFXnwckUGzFwu-em9hvl4b-wddM1jOdXexKaI_U4foPFVXkkeIs66yC/s640/IMG_2808sms2twin.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I'll use the pesto sauce tomorrow but for today I was craving some Aglio Olio.....my favourite way to cook pasta...forever.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">A, my sis, had also given me an enchanting kitty dish cloth she had bought in Perth ...and which I'll never use as a dish cloth of course. I never use presents in a way that will make them wear out. I like keeping them like little treasures for important 'little moments'...... unless they are to be eaten of course.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">N the girl had also given me a stack of beautiful Japanese plates and bowl "for your food photography"....so I had used them for some food photography as suggested. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Aren't people nice? :)</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><a href="http://www.foodnetwork.com/recipes/rachael-ray/spicy-shrimp-and-spaghetti-aglio-olio-garlic-and-oil-recipe/index.html">Rachel Ray's Aglio Olio</a> scored five stars. I just had to try it.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I quartered the recipe and used coriander leaves instead but this is the original ~</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b><i>The recipe ~</i></b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Aglio Olio and Spicy Shrimp</b></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>Spicy Shrimp :</i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 kg jumbo shrimps</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 lemon, juiced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/4 chopped flat leaved parsely</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp crushed red pepper flakes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">4 cloves garlic, crushed and peeled</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">coarse salt, about 1 tsp</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 T extra virgin Olive oil (evoo)</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><i>Aglio Olio :</i></span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/4 cup evoo</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tin anchovy fillets ( I did not use this..I'm sure it made a difference)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">6-8 large cloves garlic, peeled and minced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tsp crushed pepper flakes</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/4 chopped flat leaf parsely</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">coarse salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">500 gm spaghetti, boiled until al dente</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">tomato and onion salad on the side</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">crusty bread as accompaniment</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Combine shrimp with next 5 ingredients and toss to coat evenly.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Heat a large frying pan add the oil and fry shrimp in 3 seperate batches. Fry until the shrimps just turn opaque, lift it out and keep aside.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Return pan to heat, add 1/4 cup olive oil, add anchovies, garlic and pepper flakes. Break up anchovies until they break up and dissolve into the oil and garlic mixture.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Toss spaghetti in the pan with parsely and garlic oil, then season with salt to taste. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Serve spaghetti and onion and tomato salad and crusty bread if you wish.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOF1dnT5RWAU6g9gAA7qKZeHPUJJ-61pmeh0nt7AzkgPvI8G4EjA1JIv2uCNPVlgJOv3NGje8PIFIePYKwpJVWo66ClRt586NY_9tZRJ3rNBatNOOFlQPIJdI7OH-_Bx4OjyHO6l-EQhu8/s1600/IMG_2923smtshpn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOF1dnT5RWAU6g9gAA7qKZeHPUJJ-61pmeh0nt7AzkgPvI8G4EjA1JIv2uCNPVlgJOv3NGje8PIFIePYKwpJVWo66ClRt586NY_9tZRJ3rNBatNOOFlQPIJdI7OH-_Bx4OjyHO6l-EQhu8/s640/IMG_2923smtshpn.jpg" width="426" /></a></div>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-4808270100062024875.post-31903238332135927282011-10-09T14:12:00.004+08:002011-10-10T15:31:21.907+08:00BIG BAD WOLF BOOK SALE !!!<div class="separator" style="clear: both; text-align: center;"></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjaUUWiYFS6tkHoNPaRyOyTj0EC4EH9NdUf4Fs6jFDKQqjNqWUKZ1MhEvwE7nSgN9CXRx5WSCdxT1yU9Hj5GD4sp399VSZR-iIB44lp8B7zl904NR8-s7tcoDyLxoidKL0WMgZyjABmqgS/s1600/IMG_2705collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjaUUWiYFS6tkHoNPaRyOyTj0EC4EH9NdUf4Fs6jFDKQqjNqWUKZ1MhEvwE7nSgN9CXRx5WSCdxT1yU9Hj5GD4sp399VSZR-iIB44lp8B7zl904NR8-s7tcoDyLxoidKL0WMgZyjABmqgS/s640/IMG_2705collage.jpg" width="640" /></a></div><div><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">We went to the <a href="http://www.mysales.com.my/big-bad-wolf-books-biggest-book-sale-world-1423">BIG BAD WOLF book sale</a>! N the man, N the woman and R the man At<a href="http://www.bigbadwolfbooks.com/"> MAEPS in Serdang.</a>.....We arrived. We queued. We hounded. We hunted. These were what I snared. Thirty eight books with a total damage of RM415. NICE!</span></div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9DobuGIy7uru9xJ4cUfbKNOBpl5C0szf_UweU3tNrAyE37bx8FlJAGCBgMxc90mN1j5AkcRlR81cURksrUf7vlJvtnb4HnD4MCVVJKXrGRphWDsiXG789_G-EBLGk0QbYdnXd-cLADMb/s1600/IMG_2720collage33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb9DobuGIy7uru9xJ4cUfbKNOBpl5C0szf_UweU3tNrAyE37bx8FlJAGCBgMxc90mN1j5AkcRlR81cURksrUf7vlJvtnb4HnD4MCVVJKXrGRphWDsiXG789_G-EBLGk0QbYdnXd-cLADMb/s640/IMG_2720collage33.jpg" width="640" /></a></div><div><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Ten of them were hard cover cookbooks, nineteen were novels and the rest were what-nots. :PPP</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>All </b>books were at<b> 75-95</b> per cent discounts. Al novels were a mere 8 ringgit each, hardcovers were 20-25 ringgit each and the rest were pure cheap as well. </span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">N the man snared a stack, N the woman snared a stack and R the man snared a stack. But I snared the <b><i>mostest</i></b>. Need I say more?</span></div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5nzGK5NWMTPEk-faQu2AJdSTah_Sn5Na8xKrtGqETSXjniROJB5UmcNnOM5VZum79Aayz_b4RyxNR94DBvgUOyxsimQPlCQWYPR0Ki1VaY34YSKz-dZNgZxuiuibnfn7zHzBO-SP3Fc3/s1600/IMG_27053collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv5nzGK5NWMTPEk-faQu2AJdSTah_Sn5Na8xKrtGqETSXjniROJB5UmcNnOM5VZum79Aayz_b4RyxNR94DBvgUOyxsimQPlCQWYPR0Ki1VaY34YSKz-dZNgZxuiuibnfn7zHzBO-SP3Fc3/s640/IMG_27053collage.jpg" width="640" /></a></div><div><br />
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</div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Don't be too jealous. I'm going a-huntin' again. Bulls eye!</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">YUM!.... Look at those cookbooks :)))</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmt2Y0NUg0eR3DuhX6Ti8zZkisJPoQgSdNH-1_saJp4pUo0hdxFgzDRXjPEdcE6MSY84MKNYJXJzYo_7uXRDc8Wg8svYW_clx9E9RorG2Rt0xCjVjc5TJHQRdnqgoBVv-KhXKTFreWLBZ-/s1600/IMG_2705tower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmt2Y0NUg0eR3DuhX6Ti8zZkisJPoQgSdNH-1_saJp4pUo0hdxFgzDRXjPEdcE6MSY84MKNYJXJzYo_7uXRDc8Wg8svYW_clx9E9RorG2Rt0xCjVjc5TJHQRdnqgoBVv-KhXKTFreWLBZ-/s1600/IMG_2705tower.jpg" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b style="font-style: italic;">WOO HOO ! </b>I snared the mostest. :)</span></div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-4808270100062024875.post-57744157434712025152011-10-02T20:18:00.008+08:002012-05-03T21:47:30.722+08:00ICED GEMS<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0ONB10fkKA9m9DfJTmBNOuC_XGGvfNuucHhyIY7M52hGTalhM43eWEiSwaLrYtlS6FuUPCEECldHXXrg70Ygi4dRdxAwvXnH_JIOctdOTxyNR28w-r6QJYeMWL4tdG-lLqgTR_z0KlcM/s1600/IMG_2427smtshpn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0ONB10fkKA9m9DfJTmBNOuC_XGGvfNuucHhyIY7M52hGTalhM43eWEiSwaLrYtlS6FuUPCEECldHXXrg70Ygi4dRdxAwvXnH_JIOctdOTxyNR28w-r6QJYeMWL4tdG-lLqgTR_z0KlcM/s640/IMG_2427smtshpn.jpg" width="426" /></a></div>
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<span style="font-size: large;">I used to spy these gems at Chinese grocery shops. They were sold amoung many other kinds of biscuits which were stored and displayed in gigantic glass jars with push-down galvanized caps, usually placed strategically at the open end of the shop and were sold by the catty. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xcsI-Q6dxLRnGb8hYv-cJ_BBj1PL6WaoqVTiK5dB7ObjKwYHX49R5ILiLVzdmSdqZpqJoh6gJmBSAhcLZkQdOQq0_2dO0Ac6uiSrnG2X41wH2eSp5aWDoYQWGU8_n4z-elea2LxUPUj2/s1600/IMG_2485smtshpn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xcsI-Q6dxLRnGb8hYv-cJ_BBj1PL6WaoqVTiK5dB7ObjKwYHX49R5ILiLVzdmSdqZpqJoh6gJmBSAhcLZkQdOQq0_2dO0Ac6uiSrnG2X41wH2eSp5aWDoYQWGU8_n4z-elea2LxUPUj2/s640/IMG_2485smtshpn.jpg" width="426" /></a></div>
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<span style="font-size: large;">Apart form Iced Gems we also had our local 'Oreos', our local Chocolate Bourbons, our local custard creams and our local Jammie Dodgers.....all being delicious legacies left behind by our then colonial masters. </span></div>
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<span style="font-size: large;">KGB (not the Russian kind) manufactures these biscuits locally today, packs them in large square tins and places them on supermarket shelves. The only thing that's missing in them are Iced Gems and loads of flavour. </span><br />
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<span style="font-size: large;">So this post was inspired by what I saw at <a href="http://www.molliemakes.com/inspiration/great-british-biscuits/">Molliemakes</a>. I now vehemently and officially declare <a href="http://www.molliemakes.com/">Molliemakes </a>as my number one craft magazine. Trust me ~</span></div>
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<span style="font-size: large;">However, it wasn't as simple as getting the weighing scale out and dusting off the flour. I found a (only) recipe for it from a blog called <a href="http://www.pimpthatsnack.com/project/283/">Pimp That Snack</a>. I must say they came very close in flavour to the real thing. The real thing meaning average. Let's face it...we bought these because they were pretty, adorable and colourful. And who could resist biting off that hard sugar dome which dissolved in your mouth after a few bites and crunches. I couldn't. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2XbGYyw7ZWVVZAVeUgi1lasKe5ReNTzHz_z5wdus6444Y8WgDKttH5OEu0brrlV6mPWZHucaaKscxr1L7I73tMXYtyGVYAtKB5DMXJu_6Khqa06dC7-CrYGAQEY9y7nPOW56fQObSyew/s1600/IMG_2621smtshpn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2XbGYyw7ZWVVZAVeUgi1lasKe5ReNTzHz_z5wdus6444Y8WgDKttH5OEu0brrlV6mPWZHucaaKscxr1L7I73tMXYtyGVYAtKB5DMXJu_6Khqa06dC7-CrYGAQEY9y7nPOW56fQObSyew/s640/IMG_2621smtshpn.jpg" width="426" /></a></div>
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<span style="font-size: large;">The most challenging part about making these Iced Gems was finding a small enough cookie cutter to cut out the rolled out dough into tiny half inch rounds.</span></div>
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<span style="font-size: large;">After much hand wiggling and mind bending I settled for the round end of a large piping nozzle. I then had a hard time easing each dough circle out of the nozzle after every stamp. I used my clean fingernail. But ...yes I suppose they were worth the effort for Nostalgia's sake. Once the rounds were cut out i then used a fork to make the characteristic lines around the edges and pressed the circles down with my finger to flatten it a little before baking them. Jeeeez. </span></div>
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<i><b><span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">Iced Gems ~ the recipe ~</span></span></b></i><br />
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">8 oz flour</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 T baking powder1/4 tsp salt</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">3 oz butter</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 pint milk</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">Pre-heat oven to 375 F, 180 C. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">Place all dry ingredients into a large bowl. Rub in butter until the mixture is like fine breadcrumbs. Pour in 2/3 of the milk first and bring the mixture together to forma dough. If the mixture seems too dry to form a soft but firm dough add more milk. Roll out the dough on a floured board to about 1/2 centimeter thick. Cut into rounds about 1 cm in diameter. Mark the edges with a fork to make indentations all around the circles of dough and press down with your finger to flatten it a little because the cookie will rise upon baking. Place on a cookie sheet and brush with milk before baking for 25-30 minutes. take out from oven and cool before icing them.</span></span><br />
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<i><span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">Royal icing ~</span></span></i><br />
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">450 gm icing sugar, sifted</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 egg whites</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 T lemon juice</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">food colours of pink, light green, violet and yellow </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">Whisk egg whites until frothy using a whisk. Stir in sifted icing sugar with a wooden spoon until smooth. Add the lemon juice and mix again. If the mixture seems too soft add extra icing sugar. the final mixture should be smooth but firm enough to hold a soft peak that doesn't flop over itself too much.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">Divide the icing mixture into 4 seperate bowls and colour them accordingly. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">Place each bowl of icing into a large piping bag fitted with a medium sized star nozzle. I used a Wilton 22 start nozzle. you can also use a plain round nozzle. Pipe dollops onto each of the baked and cooled biscuits.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;">Let the icing harden and then store in air tight containers.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></span>Unknownnoreply@blogger.com21tag:blogger.com,1999:blog-4808270100062024875.post-18320061339777035012011-09-15T00:16:00.008+08:002013-02-20T17:16:35.170+08:00BROWNIES<div style="font-family: Georgia,"Times New Roman",serif;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpUm-yEDesKWy0RJQsOAhVJHnqzWSrRWTSgvjHckqJs2q0eOrMklfUPJzHDaWiE1U_Ao8aDqK-cAOjG8KPXhk70cuP4DKsQJXfu-jEsXJ0DSHCphMtcvDnmokkExNPBcW6Zveml6SrPmW/s1600/IMG_2009smtshpn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpUm-yEDesKWy0RJQsOAhVJHnqzWSrRWTSgvjHckqJs2q0eOrMklfUPJzHDaWiE1U_Ao8aDqK-cAOjG8KPXhk70cuP4DKsQJXfu-jEsXJ0DSHCphMtcvDnmokkExNPBcW6Zveml6SrPmW/s640/IMG_2009smtshpn.jpg" width="426" /> </a></div>
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<span style="font-size: large;">Forgive me for the long silence. Things have been a little hectic. But I'm back and there is no better way to start off a-blogging than with these moist, scrummy and fudgy brownies. </span><br />
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<span style="font-size: large;">These are the most delicious brownies ever! They're chocolatey, fudgy, slightly chewy, with that shiny crackly skin on the top. They are addictive. You can't stop at one. Swear to god. They are even better cold straight from the fridge and I've even had them half frozen from the freezer.</span><br />
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<span style="font-size: large;">I had kept them in the freezer so we would not gorge on them in one sitting but apparently frozen brownies were even more engaging to eat. I don't think these brownies would ever get dry.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyPeg2vvM2dhykcS1WTuSc0aVk1aMj8pBdFBeBuDBAilu1BG5DEz400RV95ShPTNyqmiZyMm9OezUm8Clrxemm_Pf1ayxqGaQSEq6FNuLBl3iwkuO1NlrbAbr5wPTpOxnGrLaLjxQypEt/s1600/IMG_2161smtshpn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyPeg2vvM2dhykcS1WTuSc0aVk1aMj8pBdFBeBuDBAilu1BG5DEz400RV95ShPTNyqmiZyMm9OezUm8Clrxemm_Pf1ayxqGaQSEq6FNuLBl3iwkuO1NlrbAbr5wPTpOxnGrLaLjxQypEt/s640/IMG_2161smtshpn.jpg" width="426" /></a></div>
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<span style="font-size: large;">They were born from a small home business run by a young man who is an engineer by day and brownie baker by night. How more intriguing could that get? </span><span style="font-size: large;">And they have crossed the seas to Singapore, Sri Lanka and Brunei. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_8MT-MD3Hi8Kd0VWltZOL17u9tQLT-pjcXwHW6s9oIw-tt3B27eeX-PrE3KNk0ZqaZM_ZYle9acsV0Y63k-Tr1WFwj-NDL02teRH7BTGo_Tlnrkh7Ppw0D94yiqMizLh1DR7gLTp6evO/s1600/IMG_2204smtshpn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX_8MT-MD3Hi8Kd0VWltZOL17u9tQLT-pjcXwHW6s9oIw-tt3B27eeX-PrE3KNk0ZqaZM_ZYle9acsV0Y63k-Tr1WFwj-NDL02teRH7BTGo_Tlnrkh7Ppw0D94yiqMizLh1DR7gLTp6evO/s640/IMG_2204smtshpn.jpg" width="426" /></a></div>
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<span style="font-size: large;">They are baked in a 10 inch by 10 inch tray.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkYqM-gJw_3y6DRK5O8QPr8rYlWhtAmbccNGZMkbOII5GUL4qZmPqfgXHfJoXjdyCAxPiDj5g1oCJ2Mx_CKQxVXpIV6Gmp8LHA3E3JR0IPWyZuOAqDG8H5_GV35Dvh1XMqsg341Zb_4Mj/s1600/IMG_7630smtshpn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkYqM-gJw_3y6DRK5O8QPr8rYlWhtAmbccNGZMkbOII5GUL4qZmPqfgXHfJoXjdyCAxPiDj5g1oCJ2Mx_CKQxVXpIV6Gmp8LHA3E3JR0IPWyZuOAqDG8H5_GV35Dvh1XMqsg341Zb_4Mj/s640/IMG_7630smtshpn.jpg" width="426" /></a></div>
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<span style="font-size: large;">Yum!</span></div>
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Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-4808270100062024875.post-66737471651886269912011-08-17T17:28:00.004+08:002011-08-17T22:08:20.869+08:00STICKY THAI CHICKEN<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKd73gSkCKzXslwZ64pw3AZLZFx8_bvImcnBugjB4TJ7uF87A399qhQW5TYx1E5AyVs-T86IwmoMRcv8crukfvwjwoyOQBT3dWgHhYpxc-sb3qQ-UtXLmO_NP1ERg9xbiwVNlReaAlSEm/s1600/IMG_1868smtsmt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKd73gSkCKzXslwZ64pw3AZLZFx8_bvImcnBugjB4TJ7uF87A399qhQW5TYx1E5AyVs-T86IwmoMRcv8crukfvwjwoyOQBT3dWgHhYpxc-sb3qQ-UtXLmO_NP1ERg9xbiwVNlReaAlSEm/s640/IMG_1868smtsmt.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">This is <a href="http://cherryonacake.blogspot.com/2010/10/grilled-coriander-lime-chicken.html">another</a> grilled chicken recipe from Rachel Allen. Thai influenced and easy. I was tempted to add some coconut cream but decided otherwise at the last minute because I thought her chicken looked yummy enough. </span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVitvEAiOTQJaUvoORX4QnkPQfXAvgeZbc1JbuGbF1pajjJ_ERFrXqWed_aT4BYKQpu2nn-w2m0mE3_hfXrz1NA7JYwyM5oZlNkBPXZNsOA_RUeNzDZFmAx_f6Yxb1FTtf2RMXT3CkPdNf/s1600/IMG_1882smt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVitvEAiOTQJaUvoORX4QnkPQfXAvgeZbc1JbuGbF1pajjJ_ERFrXqWed_aT4BYKQpu2nn-w2m0mE3_hfXrz1NA7JYwyM5oZlNkBPXZNsOA_RUeNzDZFmAx_f6Yxb1FTtf2RMXT3CkPdNf/s640/IMG_1882smt.jpg" width="426" /></a></div></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">We had this for dinner. I was expecting it to be a little stickier considering the name but it wasn't as sticky. Okay I'll admit I did not follow the recipe to a T.......neither did Rachel on tv.....but it was tasty. The next time I make this i would add some dry roasted and crushed cumin seeds or a dash of cumin powder and a splash of coconut cream to the marinade. I think it would be much more flavourful. Having said that, this wasn't bad at all.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">I like baking or roasting chicken. I get to nap.</span></div><br />
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<i><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">The Recipe ~ adapted from <a href="http://uktv.co.uk/food/recipe/aid/629671">Rachel Allen</a></span></span></b></i><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">6 chicken thighs and drumsticks</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2-3 red chillies, chopped</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 inch ginger, chopped</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">5 cloves garlic, chopped</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 sticks lemon grass, white part only and sliced</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 - 3 T brown sugar, I used palm sugar</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">juice of 2 limes</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">3-4 T fish sauce</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">a small bunch of coriander, chopped roughly and extra for garnish</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">salt to taste, if necessary</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Put all ingredients except chicken into a small food processor and process until a loose wet paste. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Dry chicken pieces well, slash each piece twice at intervals to allow the marinade to penetrate the meat. Place chicken into a large plastic bag. Pour the marinade/paste into the bag and massage chicken pieces gently so that the marinade covers the chicken and coats evenly. Reserve teh excess marinade for later. Refrigerate for a few hours or overnight.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Pre-heat oven 350 F </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Take chicken pieces out of the marinade and place on a baking or roasting tray. Roast for about 40-45 minutes at 350 F. Take the roasted chicken out and check for doneness by looking at the juice that runs out. If it is clear and has no pnkish hue it's done. Using a tong lift off the chicken pieces onto a large platter.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Take the excess marinade and pour into the baking tray. Place the baking tray over the stove on medium heat. Stir and adjust seasoning if necessary and reduce the sauce until it becomes a thick syrupy liquid. Pour it over the chicken pieces. Serve with hot steaming white rice.</span></span><br />
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Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-4808270100062024875.post-50804334748377758392011-08-15T13:47:00.008+08:002011-08-15T17:25:04.957+08:00DOBOS TORTE<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0qbgLx2ZcYp4pUmFub4Dji9gOjSxXQuTJYujCcOnvv_ikGR4bQbdcPp1yoxkL6AVedymdXncjJYbFHwv6HeXFlFSyYBPqhyphenhyphen4e8lsrAp9cDHPdulLSbtU5ahglVsTecbq0aerPbIp0L2N/s1600/IMG_1447brighter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0qbgLx2ZcYp4pUmFub4Dji9gOjSxXQuTJYujCcOnvv_ikGR4bQbdcPp1yoxkL6AVedymdXncjJYbFHwv6HeXFlFSyYBPqhyphenhyphen4e8lsrAp9cDHPdulLSbtU5ahglVsTecbq0aerPbIp0L2N/s640/IMG_1447brighter.jpg" width="426" /></a></div><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">S</span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">eeing that I have only one one rack in my oven a Dobos Torte was not something I was keen to attempt. But I did it. In 4 hours. </span></span><br />
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</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The sponge layers took only 5 minutes to bake but must be watched and baking those thin layers should never be paired with accidental naps in between. </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">The chocolate frosting made me falter and I almost went for another recipe because 3 raw egg yolks could mean salmonella attacks, hospitalization and doctor's bills en masse. I decided to be brave and went ahead. We are all well, alive and hungering for more Dobos Torte. Thanks be to God.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopM1ui-97j3FAz3MgsJKzE2gOgDKPZ2UHbhdR-ElhrtwO1NyCMxB-pOVp1Tm8TCDjiIA7cvwrufSolM2cdneJgjmBNwI2T9av82Zx8PT5D3pwUgme-l075P2Jem1VB4sBJ46triaffEjU/s1600/IMG_1537twinsmtshpn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopM1ui-97j3FAz3MgsJKzE2gOgDKPZ2UHbhdR-ElhrtwO1NyCMxB-pOVp1Tm8TCDjiIA7cvwrufSolM2cdneJgjmBNwI2T9av82Zx8PT5D3pwUgme-l075P2Jem1VB4sBJ46triaffEjU/s640/IMG_1537twinsmtshpn.jpg" width="640" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
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</div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">I had cut the last piece of sponge layer into 8 wedges and seperated them a little before pouring the amber caramel over. One thing I learnt was that you only need to cut through the caramel when the caramel has hardened. With a very sharp knife. It is much easier than having sticky caramel globbing up your knife and gooey caramel threads stretching between your fingers endlessly.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A Dobos Torte looks much harder to make than it really is. And it is very very delicious and beautiful to look at.</span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> Maida Heatter's recipe is a winner. The birthday boys yummied it. </span></span><br />
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<span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"><b>The recipe ~ taken from <a href="http://smittenkitchen.com/2011/06/dobos-torte/">Smitten Kitchen </a>~ a <a href="http://www.food.com/recipe/dobosh-torte-seven-layer-torte-64948">Maida Heatter</a> recipe.</b></i></span><br />
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<span style="font-size: large;">Serves 12</span><br />
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<span style="font-size: large;">Cake :</span><br />
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<span style="font-size: large;">7 egg, seperated</span><br />
<span style="font-size: large;">3 egg yolks, additional</span><br />
<span style="font-size: large;">455 gm (1 lb) confectionaer's sugar (icing sugar)</span><br />
<span style="font-size: large;">94 gm all purpose flour</span><br />
<span style="font-size: large;">1 T lemon juice</span><br />
<span style="font-size: large;">1/8 tsp salt</span><br />
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<span style="font-size: large;">Frosting :</span><br />
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<span style="font-size: large;">227 (8 oz) bittersweet chocolate ( I used 60 per cent cacao)</span><br />
<span style="font-size: large;">226 (8 oz) gm butter</span><br />
<span style="font-size: large;">1 tsp vanilla</span><br />
<span style="font-size: large;">3 large egg yolks</span><br />
<span style="font-size: large;">2 T confectioner's sugar (icing sugar)</span><br />
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<span style="font-size: large;">Caramel :</span><br />
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<span style="font-size: large;">1/2 cup granulated sugar</span><br />
<span style="font-size: large;">1 T water</span><br />
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<span style="font-size: large;">Make cake ~</span><br />
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<span style="font-size: large;">Line, butter and flour well 8 8 inch round pans or 7 9 inch round pans. I only had 3 8 inch round pans so I had some relining and buttering and flouring to do.</span><br />
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<span style="font-size: large;">Pre-heat oven to 450 F</span><br />
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<span style="font-size: large;">Beat 10 yolks on high of an electric mixer for a few minutes until it turns pale and lemon coloured. Reduce speed, add sugar gradually and increase speed again and continue likewise until sugar is finished., and mixture is thick and glossy.</span><br />
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<span style="font-size: large;">Reduce speed again and add flour gradually and then increase speed and mix for about 5 minutes. Add lemon juice and mix a few seconds more.</span><br />
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<span style="font-size: large;">In a seperate bowl that is clean and dry beat egg whites until stiff peaks form. </span><br />
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<span style="font-size: large;">Stir in a few tablespoons of the egg white into the egg yolk mixture to loosen the yolk mixture up. Then add the rest of the whites in 3 batches until the whole mixture is smooth. I used a wire whisk to do this.</span><br />
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<span style="font-size: large;">Divide the batter into 8 or 7 portions depending on the size of your pan ( I weighed my batter) and pour into tins, leveling the batter and baking each layer for 5 minutes.</span><br />
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<span style="font-size: large;">Keep the baked sponges aside and if you stack them please make sure you have baking paper in between. </span><br />
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<span style="font-size: large;">Make frosting ~</span><br />
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<span style="font-size: large;">Melt chocolate until smooth. Set aside to cool to room temperature. In a bowl of an electric mixer, beat butter till soft and smooth. Add vanilla and 3 egg yolks. Add sugar and cooled chocolate beating well until thoroughly mixed. </span><br />
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<span style="font-size: large;">Spread this frosting thinly on each layer on cake leaving one layer unused.</span><br />
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<span style="font-size: large;">Cover the whole cake with the chocolate frosting and chill in fridge while making the caramel layer.</span><br />
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<span style="font-size: large;">Make Caramel Layer ~</span><br />
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<span style="font-size: large;">Place the unused layer of sponge on baking paper. Cut the into 8 wedges. Seperate them a little. </span><br />
<span style="font-size: large;">Meanwhile place sugar and water in a small pan and heat on high until the sugar melts and turns amber. Immediately take off heat and pour the caramel over the cut sponge cake.Let teh caramel cool and harden somewhat before cutting with a very sharp knife seperating teh wedges and neatening the edges if necessary. </span><br />
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<span style="font-size: large;">Arrange on top of the frosted cake. </span><br />
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