Snap shots at Genting, Before the Annual Passport Expire!

16 July 2011

We are Happy! Why?...



Because we are at Genting Highland... again!


Merry Go Round


Fun Time with Cousins


Yay! I'm not afraid anymore!


With Xin Xin Che Che


Peace to Genting


Mom said I'm not big enough for this ride. Got to wait here.


Bye Genting, until next time...

Tapioca Egg Noodle

This is a recipe which was taught by my father. It has been around for generations I guessed. The noodle is just like any noodles, can be make into soup based or fried. Old M love it very much and this is the first time I make for the two monsters!

Tapioca Egg Noodle

600g tapioca flour
2tbsp flour
6 eggs
pinch of salt
water

Mixed flour and salt with water(flour dissolved but sticky)
Add in eggs and mixed well
Put one laddle into heated non stick pan or kuali(slightly covered with oil and moved the pan in circular motion to level up the mixture.
Repeat till all the batter being used.
Cut the cooked pancake into stripe and used it as noodle (can be used in either soup base or fried noodle)

Just like pancake


After being cut into stripe


For soup based, I used anchovies stock and some chicken. I shredded the chicken meat and added fish ball and chinese celery.

Traditional Steamed Egg Cake

This recipe is from http://blessedhomemaker.blogspot.com/search/label/Steam%20Cakes

One thing I like most about this recipe is that there is no oil in the ingredient. Not because I dont at oil but because I feel less guilty to slap on more butter before munching the cake! My taste bud really love the cake with butter spread over. For me it is like a beautiful combination. Somehow it doesn't taste that good when you add butter as the ingredient than spreading it across after the cake was done.



Traditional Sponge Cake
Ingredients
(A)
Egg : 200g (I use 4 extra large or AA eggs)
Sugar : 230g (I use 160g)

(B)
Hong Kong flour : 230g (can replace using Cake Flour)

(C)
7-up : 75g (or any fizzy drinks)


Method

Use high speed beat eggs till fluffy. Add in sugar gradually and continue beating till well- blended(until ribbon stage, meaning if you draw lines on the beaten eggs, it doesn't fade straight away)

Fold in the flour in 3 portions, alternating with 7-up. Stop once there is no flour streak visible

Pour mixture into 20cm round bamboo basket lined with glass paper till 90% full(I use Chinese wok to steam).

Sprinkle a handful of sugar such that it forms a cross on the surface of mixture (I omit this)

Steam over high heat for half an hour

Banana Cake

This is another recepi from kuali.com that I love so much! The cake turned up so well. Beautiful texture, spongy and the aroma.... Hmmm yummy...

Since I don't have lemon with me at the time, I used lime juice instead

Ingredients
175g butter
175g castor sugar (I reduced it to 150g)
4 egg yolks (I used large eggs)
1 cup well-mashed ripe bananas (add 1 tsp lemon juice when mashing)
235g self-raising flour, sifted
3/4 tsp bicarbonate of soda, sifted
4 egg whites
1 1/2 tbsp lemon juice
1 tsp grated lemon rind (I omitted this)

Note: I would probably try adding extra egg yolk or reduce the flour so that the cake would be less crumbly.


Method
Grease and flour a 21cm cake tin. Preheat oven at 170ºC. Beat butter and sugar till light and fluffy. Add egg yolks one at a time, beating well after each addition.

Add mashed bananas and beat well. Fold in sifted flour gradually. Beat egg white until stiff and stir into banana mixture. Add lemon juice and rind.

Pour batter into prepared tin and bake for 45-55 minutes or until cake is cooked. Cool cake in the tin for 15 minutes before turning out onto a wire rack.

Genting Highland

Ever since we bought Genting annual theme park pass, we have been bringing the two monsters there quite often.

Waiting to check-in to FIrst World Hotel.


Can we go down now? Please.....


The 2 monsters favorite rides... bumper cars. My guess is the next round we go to Genting Highland, Big M would have to go to adults bumper car already... either that or I find him a super duper thin shoes...





Yaey... (Small M don't dare to join)


Weeeee..... (Small M afraid...)


Yes! This is my ride...


Ferris wheel

Happy Mother's Day

Big M bought this for me.....




He bought this from a lady selling those flowers at the psdestrian bridge at his school. It cost him RM1.50 and he bought extra one for Small M so that Small M can give it to me too. Thank you two monsters!

HAPPY MOTHER'S DAY to all mothers!

Butter Cake

I have been lazy (again) to update my blog. After using steaming method to make cakes, finally my oven is up and going again. So the fist cake that I baked was the extremely easy butter cake.

This recipe is from http://kuali.com/. This is one of the best butter cake recipe. It was moist, aromatic and best of all, it was so simple to make.


Ingredients
250g butter
210g castor sugar (I reduced it to 170g)
4 eggs
1 tsp vanilla essence
200g self-raising flour, sifted with 1/2 tsp salt
4 tbsp fresh UHT milk
Method
Grease and line a 20cm cake tin with greased greaseproof paper. Preheat oven to 170°C.

Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add essence.

Fold in sifted flour gradually to mix. Finally stir in milk. Mix until well combined.

Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.

Bake in preheated oven for 55-60 minutes or until cooked through when tested with a skewer.

The cake was finished in one day. Gosh! That was whole block of butter!