tag:blogger.com,1999:blog-39050567021130719262024-03-14T04:08:53.451+08:00FOODIES by aiMy Culinary AdventureNash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.comBlogger197125tag:blogger.com,1999:blog-3905056702113071926.post-12173898551046103292015-08-24T08:33:00.000+08:002015-08-24T08:33:04.174+08:00Website<div style="text-align: justify;">
I'm really bad at updating. I've said it many times that I'm going to try and be active on this blog again, but then.... My last update on Foodies by <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="a22bce4b-91b8-4190-b006-b6fd3d1fbcaa" id="047e47b0-1be6-4e13-9dca-b640d84909ba"><gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="f800a1e2-ee7c-4a72-92ce-b6d0573a6bba" id="a1bbe885-53d5-468a-916b-989de863c7a4">ai</gs></gs> is in February. It has been months. Anyway... Have you checked up the new <a href="http://www.ai-foodies.com/">website</a>? I'm selling cupcakes and other <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="ec1fd666-a326-4b74-ade2-51fc72ee66a7" id="e1ceabce-e2b7-4ba0-8c46-6f58c87b408f"><gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="b7935b33-b64c-445a-8f43-24ddb72ff5f1" id="206c4ce6-f12a-427a-bd86-ef918b208790">foodies</gs></gs> stuff. But I'm not sharing any recipes on the website. If you're searching for recipes, you'll have to find it on my blog. </div>
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The website is currently <gs class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="d93651ad-ac7c-4452-8c04-cb9fc679725c" id="3b2d2e8a-284b-4db0-9161-e93541918752">on</gs> construction (again). But you can check it out anytime.<br />
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Here's the link: <a href="http://www.ai-foodies.com/">http://www.ai-foodies.com/</a></div>
Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-80928383244698899002015-02-02T23:05:00.001+08:002015-02-02T23:05:27.824+08:00My wedding cake adventure<div style="text-align: justify;">
It seems like I have been abandoning this blog again and I'd like to apologize for that. I've been having this thing called laziness. It was hard for me to focus on both my food blog, and book review blog.</div>
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Anyway...</div>
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Last month, I was super busy with a friend's wedding. Since she's one of my closest friends (I've known her for 20+ years!) I told her that I wanted to make her a wedding cake (for practice purposes) and some decorated sugar cookies as the door gift.</div>
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Let's talk about the wedding cake first.</div>
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I sucked at cake decorating. And I have not much experience with fondant. I didn't even know how to cover a cake with fondant. So, I took a class on fondant cake decorating a few months ago. And it was super easy to cover a dummy cake. And with the help with the amazing instructor, I managed to make my fondant cake looked as amazing as the picture below. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwV8y3648797dest5xNPxM6zB71-8tG5vv1r_g-RVZrK0rTGFJPS4d0OKxxc-rnCyOqDUXWDhK2TSsGwLrVzD7_7jfCrHkQTrzDxhoLuDIi4K3zyyyFe6LkALNG6RsFIP5uRNEhdi46vU/s1600/2014-11-01+14.17.21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwV8y3648797dest5xNPxM6zB71-8tG5vv1r_g-RVZrK0rTGFJPS4d0OKxxc-rnCyOqDUXWDhK2TSsGwLrVzD7_7jfCrHkQTrzDxhoLuDIi4K3zyyyFe6LkALNG6RsFIP5uRNEhdi46vU/s1600/2014-11-01+14.17.21.jpg" height="640" width="480" /></a></div>
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As you can see, the pretty roses was done by the instructor. I managed to make only one of them, and they didn't resemble rose very much. I need practice!</div>
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I was confident that I could perhaps make a cake that resemble something like this again. My friend (the bride) loves black, and gray. I thought that I could probably make a presentable cake. But this is what my cake looks like...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMehq-FUpkOFQN8jTj_ASi6_0PewI4p4OgzahxBxjsEHIqjjQsJG-bYyo7y5L2d1R7QfqwFhIAkyefXiUIB8QO2BMt1qgjcuVZXgKx_4UnC2QwQvdjObWoD9xmeA_VCux-8SKd35pV3E/s1600/2015-01-11+11.37.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKMehq-FUpkOFQN8jTj_ASi6_0PewI4p4OgzahxBxjsEHIqjjQsJG-bYyo7y5L2d1R7QfqwFhIAkyefXiUIB8QO2BMt1qgjcuVZXgKx_4UnC2QwQvdjObWoD9xmeA_VCux-8SKd35pV3E/s1600/2015-01-11+11.37.43.jpg" height="640" width="360" /></a></div>
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I know.<br />
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I'm so disappointed with what I did to my friend's wedding cake.<br />
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If you look closely (at the top tier), you will notice how I didn't have much skill with fondant or cake decorating. It was a good thing that I have those store bought gum paste roses. And it's a good thing that I was planning to make cupcakes and put them on a stand like the picture above. I'm not so sure if I can handle a 3 tier fondant cake. And people didn't really care about the cake on the top tier once they saw the mini cupcakes. Ha!<br />
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Oh! And those are chocolate cake with salted caramel buttercream.</div>
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Let's take a look at the sugar cookies I made for the door gift.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz63jgopqAWpLVGlghNb8DfDtY-wkR3cKisoATZSHuR-sPDWUKTHYYrkDNyplMQJSmRe3wvW3M3fW4DKZwMU2KfdV5GZ_ClroybaENaIdeRVcOrOSZ5WVFUyTI1hcLh8uGfxcQ9RYmGzI/s1600/2015-01-06+11.22.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz63jgopqAWpLVGlghNb8DfDtY-wkR3cKisoATZSHuR-sPDWUKTHYYrkDNyplMQJSmRe3wvW3M3fW4DKZwMU2KfdV5GZ_ClroybaENaIdeRVcOrOSZ5WVFUyTI1hcLh8uGfxcQ9RYmGzI/s1600/2015-01-06+11.22.51.jpg" height="640" width="480" /></a></div>
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First, I have to draw the black section, and let it dry. Then, the white section. After the white section dried, I have to draw the lace with the white icing. It was a good thing that I got an amazing set of lace stencils from an art store. I was planning to buy some stencils from Wilton, but they are too expensive for me. When the white lace, dried, I have to paint them with AmeriColor' air brush gold color.</div>
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=ailovebooks-20&marketplace=amazon&region=US&placement=B001FXU6MS&asins=B001FXU6MS&linkId=H2ERKVEZRBGOJXJI&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
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Frosting these cookies took so much time. But the bride requested some black and gold. And I decided not to frost them all with black as I was afraid that people might freak out with the color. I'm glad that I frosted them with a bit of ivory. They looked much nicer, sweeter.<br />
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I have a few extra sugar cookies and decided to make them into this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKKJp4TnBxhi7oPh-HJ2XzXIGXTJXzv9GwWrMcV7KdJDX-anlLZZAIlOq-Gm1_0svym9ED54XnG31S87usc-P1B_sBr0OFbVV2QC_NTrtxrlpESmj3PnIiHxSvwllW7UwIUtmMOmoXtA/s1600/2015-01-06+19.31.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKKJp4TnBxhi7oPh-HJ2XzXIGXTJXzv9GwWrMcV7KdJDX-anlLZZAIlOq-Gm1_0svym9ED54XnG31S87usc-P1B_sBr0OFbVV2QC_NTrtxrlpESmj3PnIiHxSvwllW7UwIUtmMOmoXtA/s1600/2015-01-06+19.31.36.jpg" height="640" width="360" /></a></div>
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The extras look pretty good. I googled a few pictures and decided to try them. Frost the black section, draw some flowers with white icing, dragged them with brushes for the texture, and painted them with gold. I really like this one!<br />
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Now I'm done with my wedding cake & sugar cookie adventure. I'm not sure if I'll be updating this blog as frequently. But will try my very best as I do have some photos of cakes I haven't shared, and recipes I haven't posted yet.<br />
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Until then...</div>
Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-69159234067151351432014-09-18T13:22:00.000+08:002014-09-18T13:22:05.048+08:00Pomegranate Cupcakes<div style="text-align: justify;">
Baking different kinds of cupcake flavor can be fun! When my mum bought a few pomegranate from a farmer's market, I decided to take a few of those pomegranate, and turn them into cupcakes. I love the taste of pomegranate as juice. I've seen a few pictures of pomegranate cupcakes, and they are super cute with the little seeds topping! I thought it would be great to experiment with pomegranate cupcakes.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWxQvZ8njwHlz1rq0bqVgpApgIeqVHEmU036AlMhzWUkQXAUtVmY_NEVLX4_M6de4xxc4kIXFIsOzN8zbX3Fkxo1-bteoY9penzqNlioAXd9JHupkQX021r3DDCD_cfUt_qiXsMaxmG4/s1600/2014-08-21+14.05.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZWxQvZ8njwHlz1rq0bqVgpApgIeqVHEmU036AlMhzWUkQXAUtVmY_NEVLX4_M6de4xxc4kIXFIsOzN8zbX3Fkxo1-bteoY9penzqNlioAXd9JHupkQX021r3DDCD_cfUt_qiXsMaxmG4/s1600/2014-08-21+14.05.30.jpg" height="640" width="480" /></a></div>
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All I did was to add a bit of pomegranate juice and seed in my vanilla cupcake recipe, frost them with cream cheese frosting, and sprinkle a bit of pomegranate seed on top. The cakes are a bit yellowish, and a bit pinkish. You can add a bit pink coloring to your batter if you want it more pink.</div>
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<span style="font-size: large;"><b>Pomegranate Cupcakes</b></span><br />
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125g butter (softened)<br />
2 eggs<br />
3/4tsp vanilla essence<br />
180gm self raising flour<br />
1/2cup pomegranate juice<br />
170gm castor sugar<br />
1/4tsp salt<br />
1/4cup pomegranate seed
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Cream cheese frosting
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More pomegranate seed (to decorate)<br />
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<li>Preheat oven to 180 degrees Celsius.</li>
<li>Combine all ingredients in a mixing bowl and beat until smooth with an electric mixer.</li>
<li>Place mixture into lined cupcake trays using a spoon, filling each until 3/4 full.</li>
<li>Bake for 15 minutes.</li>
<li>Cool completely before decorate.</li>
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<br />Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-83600255486173536492014-06-29T00:55:00.000+08:002014-06-29T00:55:39.663+08:00Vanilla Cupcake with Rose Buttercream & updates!<div class="separator" style="clear: both; text-align: justify;">
I'm such a bad blogger. I abandoned this my food blog for a while without updating, even though I did promise I was going to update. It's not that I haven't been cooking or baking. I guess, I've been lazy to write up a post. There are, however, a lot pictures of food on my desktop/SD card waiting to be uploaded. It's just like I've said, I'm being lazy.</div>
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To make up for my laziness, I've baked these cupcakes to apologize. (Ok, that's a lie. I baked these for mother's day months ago, but was too lazy to write up a post).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFoDDLxBWCvu0MnUOd2CpGlJnAUpDiDBGH69p0RhhcDeGDFiwTIQGRTssFRF8i5eBjyI8q8Tu2EHxS54hQ5GUCtD0_uDmuaqc-cIOYXKiasY6r8kFpSxJjFsC7zUx5b6g4Y45KHth8WOE/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFoDDLxBWCvu0MnUOd2CpGlJnAUpDiDBGH69p0RhhcDeGDFiwTIQGRTssFRF8i5eBjyI8q8Tu2EHxS54hQ5GUCtD0_uDmuaqc-cIOYXKiasY6r8kFpSxJjFsC7zUx5b6g4Y45KHth8WOE/s1600/DSC_0019.JPG" height="640" width="428" /></a></div>
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I've seen people making these cupcake bouquets before and wanted to try them. Instead of buying my mom a bouquet of roses, I've decided to bake some cupcakes, and presented them in a bouquet. And instead of having real roses, why not replace them with vanilla cupcake with rose <span class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="0a039e90-a1e0-47b6-a00a-660dc43c4eaf" id="52a9a786-3bea-4b8b-a1ea-247d303aa7fa">buttercream</span>? They taste (a bit) like roses, and smell like roses.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNTaNW7XA8kLETThUWL9HR2x6IxrbtXxtfIwZgLHZpLe71cF5yBj0_wT4kMQtU3V2XleBNHNv5kjRugZKVkLeiBFBC_nXvqw9nd5m3i_pOCdip0OMGdysRzQcrtAy9hqxIwgYcEQxuS8/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNTaNW7XA8kLETThUWL9HR2x6IxrbtXxtfIwZgLHZpLe71cF5yBj0_wT4kMQtU3V2XleBNHNv5kjRugZKVkLeiBFBC_nXvqw9nd5m3i_pOCdip0OMGdysRzQcrtAy9hqxIwgYcEQxuS8/s1600/DSC_0025.JPG" height="640" width="428" /></a></div>
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These <span class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="aa96bbf5-5b25-4f75-a048-453ae8366387" id="5f74fee4-2055-4e68-bf41-23f9443b01fc">cupcakes</span> <span class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="aa96bbf5-5b25-4f75-a048-453ae8366387" id="6d445ad0-83f4-4c53-a121-0237e5f11d28">bouquet</span> <span class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="aa96bbf5-5b25-4f75-a048-453ae8366387" id="108a279a-d078-4511-8047-a50aa366c3e8">was</span> really easy to make and assemble. They're super cute and fun! Perfect as a gift, don't you think?</div>
<br />Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com1tag:blogger.com,1999:blog-3905056702113071926.post-90295081482897335932014-04-07T12:33:00.000+08:002014-04-07T12:33:31.196+08:00Melon Salad<div class="separator" style="clear: both; text-align: center;">
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The first time I've heard about this melon salad was during my diploma. I have to look for a few dishes from South Africa and this melon salad was one of the recipes for their dessert. They were easy to make and absolute refreshing treat to have during summer. The original recipe I found in the internet years ago contains some alcoholic drinks. But I'm not drinking. So I've altered the recipe a bit to my liking and convenience.</div>
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To make this melon salad, you need is a few types of melons. Watermelon and honeydew are two of my favorite melon to use. But you can always use the yellow melon, rock melon, <span class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="d3a24c81-302c-4ad2-899e-de1eb87912f9" id="7fe55719-2d44-4155-a2bd-0f090ba2b100">sunlady</span> melon, any melon that you like. </div>
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The fun part was to scoop the melon with a melon baller. Then you will need some mint leaves, lemon juice (or orange, or lime) and just a little bit of plain syrup (or mint syrup). Toss the ingredients together and there... You have it. Store them in a container for a night before consuming for a better result.</div>
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Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com1tag:blogger.com,1999:blog-3905056702113071926.post-69941101272927889562014-02-17T14:22:00.000+08:002014-02-17T14:25:07.342+08:00Fried Gouda<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAp0yd3BQwWgpbkyQBZWni_nqk5uCW0HBdweftrJqZv_1Y083-7-0blcCrPgpORi4Yd3Zk7fXQSU_JeUWf86C-7_Tp1LY9VbKUSzD-Rts5lpwQ9xNk9Z_A4_4DjpDHbCIZrcQBmt9sqMk/s1600/2014-02-02+19.12.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAp0yd3BQwWgpbkyQBZWni_nqk5uCW0HBdweftrJqZv_1Y083-7-0blcCrPgpORi4Yd3Zk7fXQSU_JeUWf86C-7_Tp1LY9VbKUSzD-Rts5lpwQ9xNk9Z_A4_4DjpDHbCIZrcQBmt9sqMk/s1600/2014-02-02+19.12.47.jpg" height="640" width="480" /></a></div>
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I love cheese. I love dishes with ooey gooey, melt in your mouth cheese dish like grilled cheese or baked pasta with cheese, or lasagna. I haven't had experience with a lot of cheese. In fact, I usually use cheddar, mozzarella, Parmesan, mascarpone and cream cheese. I've never used or taste any cheese other than that. But after watching lots episode of How I Met Your Mother, my sister and I have taken a lot of interest on Gouda, thanks to Marshall Eriksen. Then, my boss gave me a packet of Gouda and advised to grate the cheese on pasta. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQbYE-87jIIdEHnmh0LiQ4zadzxDRMYIs2yLLTSq5HW-CI6pcGZ8XkKJxC-wIeawbiNvbLnJ_WmbGkQOz0T1mzIsxIiVKzyo8M_Lt9vNj42O7XIwaklabUOF9hCDPo5IyW4uQZb3QFco/s1600/IMG-20131218-WA0000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQbYE-87jIIdEHnmh0LiQ4zadzxDRMYIs2yLLTSq5HW-CI6pcGZ8XkKJxC-wIeawbiNvbLnJ_WmbGkQOz0T1mzIsxIiVKzyo8M_Lt9vNj42O7XIwaklabUOF9hCDPo5IyW4uQZb3QFco/s1600/IMG-20131218-WA0000.jpg" height="300" width="400" /></a></div>
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I wasn't that thrilled to use them with pasta. I googled for a few recipes and found some recipe of Beer and Gouda soup. The problem is that, I don't eat or drink anything contains alcohol, and I cannot imagine how Gouda soup will taste like. Then I thought, why don't I just slice the cheese and deep fry them?</div>
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So I googled to check whether Gouda is suitable for deep frying and found a recipe on <a href="http://easteuropeanfood.about.com/od/czechmaincourses/r/fried-cheese-syr-smazeny.htm">Czech Fried Cheese Recipe - Syr Smazeny</a> and Gouda is suitable for deep frying!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrX_EGTFQ98V-Yr3CmhD4cRXrlBen_izKYt5PDfUPhZtPE4HD5w3K7lflrXXsUVte0w1VYAlBahqF9r7Qws6SRnjt4u7Qcamd9k1DhI6-T4uxfky-mXL31Bs7SU_BUA-Jk5dLK8qEvc4/s1600/2014-02-02+19.13.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrX_EGTFQ98V-Yr3CmhD4cRXrlBen_izKYt5PDfUPhZtPE4HD5w3K7lflrXXsUVte0w1VYAlBahqF9r7Qws6SRnjt4u7Qcamd9k1DhI6-T4uxfky-mXL31Bs7SU_BUA-Jk5dLK8qEvc4/s1600/2014-02-02+19.13.40.jpg" height="640" width="480" /></a></div>
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<div style="background: #F6CED8; border-bottom: #ffffff 3px dotted; border-left: #ffffff 3px dotted; border-right: #ffffff 3px dotted; border-top: #ffffff 3px dotted; padding-bottom: 5px; padding-left: 8px; padding-right: 8px; padding-top: 5px; text-align: left;">
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<b><span style="font-size: large;">Fried Gouda</span></b>
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1-inch-thick slices of Gouda<br />
Black pepper or any other spices, herbs<br />
Salt to taste<br />
1 cup all-purpose flour<br />
2 large beaten eggs<br />
1/2 cup bread crumbs or panko, or nestum<br />
Oil or shortening for frying<br />
<ol>
<li>Sprinkle cheese with salt, black pepper and any other spices or herbs you like. Dredge slices in flour, then in beaten egg, and finally in bread crumbs. I didn't have bread crumbs with me, so I used nestum instead.</li>
<li>Fry quickly in hot oil or shortening until golden brown. Sprinkle with pepper or drizzled gochujang on top for a more spicy flavor. Serve immediately.</li>
</ol>
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</blockquote>
This fried cheese is best to consume immediately so that you can experience that hot and melting cheese in your mouth. But be careful of the hot ooey gooey melting cheese.Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-62679194467624200272014-02-04T15:18:00.000+08:002014-02-04T15:18:09.243+08:00Chocolate Mousse<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdsQaKVfa7UQ_YoyKViNcbeMUBbMdwSHzffS56gzqt1dfMYV_vjeZ8Dj9oc9TAA97LkDF1RhH6_TIqcGycaCnFNjT2IixtJZFf67VqVpbXfE4kr0Q0e8x_x7FhXV-Q39xwFjmr4uxMTE/s1600/DSC_0246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdsQaKVfa7UQ_YoyKViNcbeMUBbMdwSHzffS56gzqt1dfMYV_vjeZ8Dj9oc9TAA97LkDF1RhH6_TIqcGycaCnFNjT2IixtJZFf67VqVpbXfE4kr0Q0e8x_x7FhXV-Q39xwFjmr4uxMTE/s1600/DSC_0246.JPG" height="640" width="428" /></a></div>
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My friend asked me if I could make chocolate mousse. I know that I've made them when I prepared the <a href="http://ai-foodies.blogspot.com/2010/10/charlotte.html">Sarawak Layered Cake Charlotte</a> years ago. This mousse recipe I contain gelatin powder.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4s8vpsGSdgdnNU-Y4J9PdMrtKdxaNllEsb4Hq31a8SoRT7fsF7FpmVtD_Qz7yTJ_CgJlN77u2KhCVGR9m89GLz1udbtTK5gazj68u6-IznPwrtBm3HdClYYM1F94QuVlgIbhtZJVvu9s/s1600/DSC_0443.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4s8vpsGSdgdnNU-Y4J9PdMrtKdxaNllEsb4Hq31a8SoRT7fsF7FpmVtD_Qz7yTJ_CgJlN77u2KhCVGR9m89GLz1udbtTK5gazj68u6-IznPwrtBm3HdClYYM1F94QuVlgIbhtZJVvu9s/s1600/DSC_0443.JPG" height="267" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remember this?</td></tr>
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So, while I browsed through some recipe books and some on the internet, I found a lot of recipes that used meringue, and no gelatin powder. I decided to make a little experiment by combining in a little bit of this and that.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf16PMzyS4CrMluhNpc9-x4x272bzhMFptP9DzH91hI4xUvjl8T8-UMztGZ-7MmWwrXv3tpyj54sFrKKm0EknfybtXtxvAFrRvkdwAfmxJ4HOgVKNLDzKOmTrtHHHJBIoKQJH7X84Lvpw/s1600/DSC_0244.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf16PMzyS4CrMluhNpc9-x4x272bzhMFptP9DzH91hI4xUvjl8T8-UMztGZ-7MmWwrXv3tpyj54sFrKKm0EknfybtXtxvAFrRvkdwAfmxJ4HOgVKNLDzKOmTrtHHHJBIoKQJH7X84Lvpw/s1600/DSC_0244.JPG" height="400" width="267" /></a></div>
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<b><span style="font-size: large;">Chocolate Mousse</span></b>
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150 g Chocolate - dark chocolate, bittersweet - cut into small pieces<br />
200ml whipping cream<br />
50g castor sugar<br />
2 egg yolks<br />
2 egg white</div>
<div style="text-align: justify;">
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<ol>
<li style="text-align: justify;">Melt chocolate in double boiler. Leave it cool to room temperature. Use the high quality chocolate for a tastier result.</li>
<li style="text-align: justify;">Whipped cream with 10g of sugar until peak.</li>
<li style="text-align: justify;">Beat egg yolk in another bowl with another 10g of sugar until foamed.</li>
<li style="text-align: justify;">Whisked egg white in another bowl with the remaining sugar.</li>
<li style="text-align: justify;">Using a spatula, fold in egg yolk into the chocolate. Then, fold in whipped cream followed by egg white.</li>
<li style="text-align: justify;">Spoon the chocolate mixture into ramekins.</li>
<li style="text-align: justify;">Keep refrigerated overnight.</li>
<li style="text-align: justify;">Serve mousse with whipped cream. You may decorate with chocolate powder, chocolate rice or serve it plain.</li>
</ol>
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Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-12086220863065534282014-01-22T20:44:00.003+08:002014-01-22T20:44:27.865+08:00Spicy Mango Barbecued Chicken<div style="text-align: justify;">
Yikes! I haven't been updating this blog for months! My last entry was in late October 2013. It's a miracle that my followers haven't removed me from their list. It's not like I haven't been cooking/baking and snapping some photos of my experiments in the kitchen - like this recipe below that I'm about to share. The truth is, I was too lazy to post, or write something up for this blog. I'm going to <b>try</b> my best to post more frequently this year.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSfPwBlm5TAyUrHUYYemwct7J07M-4pCFvhPBxSaevqlslgZxALvgJJOphNm3YOoUoqjbtNYfiUdXDpLLhW7PC0CIsyge-LDsNPB0bWtTiAlomonJKXnJpdTwKbA1LF35s2kAt6rczNA/s1600/DSC_0223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSfPwBlm5TAyUrHUYYemwct7J07M-4pCFvhPBxSaevqlslgZxALvgJJOphNm3YOoUoqjbtNYfiUdXDpLLhW7PC0CIsyge-LDsNPB0bWtTiAlomonJKXnJpdTwKbA1LF35s2kAt6rczNA/s1600/DSC_0223.JPG" height="640" width="428" /></a></div>
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I love barbecue! I think I did mention that in my earlier post (I love the sweet and spicy one). Recently I've started to make my own barbecue sauce instead of mixing in some mixture of prepared sauce. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUYQCH1pmEaXPixRXKmswYEmgqeZlFkiIy0DKKBDIg5-rEtKDYr5SwHjhSzSwVSJLgU_jtU_aq589R2y5tvXTKkg5v56ojwPZQMA1gjVMyq3cRhiZqQw1UppYAg9kAxUXY7QJtNNH3rA/s1600/2013-11-24+09.01.06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUYQCH1pmEaXPixRXKmswYEmgqeZlFkiIy0DKKBDIg5-rEtKDYr5SwHjhSzSwVSJLgU_jtU_aq589R2y5tvXTKkg5v56ojwPZQMA1gjVMyq3cRhiZqQw1UppYAg9kAxUXY7QJtNNH3rA/s1600/2013-11-24+09.01.06.jpg" height="640" width="480" /></a></div>
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I've decided to make this mango barbecued sauce when my mom got this huge mango from my grandma. It was too large and a little bit sour, so I decided to take half of it to make this mango barbecued sauce. I added in some chili pepper for that little kick.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnwtaK6_fas4fHjE5Kh1KRodBUnJ9s80bv4hyphenhyphennpUhaY89cLdlsIcHEey_8AWg3UieTPTcM0yOFUu5kmTMp5fIxyIgU3dcSjxbXN_tSCjfb-hGhygADWhHfjAXkbUsR_QAkRpnnHiC9ME/s1600/DSC_0225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwnwtaK6_fas4fHjE5Kh1KRodBUnJ9s80bv4hyphenhyphennpUhaY89cLdlsIcHEey_8AWg3UieTPTcM0yOFUu5kmTMp5fIxyIgU3dcSjxbXN_tSCjfb-hGhygADWhHfjAXkbUsR_QAkRpnnHiC9ME/s1600/DSC_0225.JPG" height="640" width="428" /></a></div>
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<span style="font-size: large;"><b>Spicy Mango Barbecued Chicken</b></span><br />
<ul>
<li>4 skinless, boneless chicken breasts</li>
<li>2 tablespoon vegetable oil </li>
<li>1 small onion, minced </li>
<li>2 medium cloves garlic, minced </li>
<li>1 1/2 cups peeled fresh mango, pureed </li>
<li>1/2 cup tomato sauce </li>
<li>1/3 cup dark brown sugar </li>
<li>1/3 cup honey </li>
<li>1/3 cup cider vinegar </li>
<li>1 tablespoon Worcestershire sauce </li>
<li>1 tablespoon yellow mustard </li>
<li>2 teaspoons finely chopped red chilies, seeded</li>
<li><span class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="92809a81-0459-4b7b-abcc-f3e214a473dc" id="b343bf40-5201-48d4-85c9-49dd7e788cb2">salt</span> </li>
<li>1 teaspoon chili pepper</li>
</ul>
<ol>
<li>Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant. </li>
<li>Stir in pureed mangoes, tomato sauce, brown sugar, honey, vinegar, Worcestershire, mustard, chili (you may use any other type of chili like <span class="GINGER_SOFTWARE_mark" ginger_software_uiphraseguid="d6182762-7787-4b0f-9dd2-f7682f0ed5d8" id="65c118b6-482f-4b33-8141-cf54160b57c5">Habanero),</span> salt, and red chili pepper (Add more to your liking). Bring to a boil, then reduce heat to low and simmer until the sauce slightly thickened, about 15 to 25 minutes. Stir occasionally. </li>
<li>Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.</li>
<li>Brush hot sauce over the chicken breasts (or any other chicken parts you like). </li>
<li>You may cook the chicken in the oven for 20-25 minutes, or cook under a hot preheated grill until cooked.</li>
</ol>
<ol>
</ol>
</div>
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</blockquote>
Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-61211507630823510052013-10-26T04:15:00.000+08:002013-10-26T04:15:02.920+08:00Purple Pastillage Box with Calla Lily<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8yz54qdDS6cdN3xFYkPY77TU5N4T1S4mLO24TazQvsZrATgbJBdqiJ4VKavELKzfXKIg2aCq8n5Xyq8fLSdUlHGNYpDC7-LXQ_NrBtrPsd-dZ3loLIU0pU-MJALvwKO903ZurLtAjKU/s1600/DSC_0091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8yz54qdDS6cdN3xFYkPY77TU5N4T1S4mLO24TazQvsZrATgbJBdqiJ4VKavELKzfXKIg2aCq8n5Xyq8fLSdUlHGNYpDC7-LXQ_NrBtrPsd-dZ3loLIU0pU-MJALvwKO903ZurLtAjKU/s640/DSC_0091.JPG" width="428" /></a></div>
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I made another pastillage box due to a request by my frequent customer. And this one will be used as a wedding (or is it engagement?) gift, or hantaran to the groom from the bride. I have never made any calla lily before, but, the tutorial from various youtube video didn't seem hard. I wanted to give it a try, and this is the result. I piped some royal icing on the side of the box with the henna's pattern as an inspiration.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobq3uystE9Y2fbkSD9m7dvJgyiOQ5vm6s_Ug1uWyAMUiDKaGPzwfHaZtKjC7yKQ7Eh7mMgkoMPJyOlZvsy9O6g3yRqq_c79GmBcM8yWbt1rizA1-qtB0GIbrWDqw_fSykO9xVY0eUouI/s1600/DSC_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobq3uystE9Y2fbkSD9m7dvJgyiOQ5vm6s_Ug1uWyAMUiDKaGPzwfHaZtKjC7yKQ7Eh7mMgkoMPJyOlZvsy9O6g3yRqq_c79GmBcM8yWbt1rizA1-qtB0GIbrWDqw_fSykO9xVY0eUouI/s640/DSC_0095.JPG" width="428" /></a></div>
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This is how the pastillage box looks like from the top. Yikes! I really need to practice a lot in my piping technique, huh?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVw_LVRPj4gxShr07vfDmrCdB3cftgQmpGc_V3WCwe0thBa_a0Eqc59INhBdixZ4_gd8fjJV2vH9bfE82FdI44gOwMsazv9uqYhHesJN1EOp_RxPr1IE31FoWOzNjyj4M3PqFWZQjjTMg/s1600/IMG-20130825-WA0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVw_LVRPj4gxShr07vfDmrCdB3cftgQmpGc_V3WCwe0thBa_a0Eqc59INhBdixZ4_gd8fjJV2vH9bfE82FdI44gOwMsazv9uqYhHesJN1EOp_RxPr1IE31FoWOzNjyj4M3PqFWZQjjTMg/s640/IMG-20130825-WA0001.jpg" width="480" /></a></div>
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And my friend texted me this picture of the pastillage box with decorated tray. I added in some macaroons on the box. What do you think of this purple pastillage box?Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-18369910336854087942013-10-02T23:13:00.000+08:002013-10-02T23:16:58.182+08:00Strawberry Cream Swiss Roll<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqZ8KAW2J8LR9CVt1dAx2-csrkScx3DBS5H2smetYSryM8Y-0-bFoFfNbe8Jg7yNUTuzG9-SsiH5NzJf0b3A_niEfU9Z9WGBHXxlBWOjg1eKBPIRKlg0t3ClzHKp7QOOS7TbjKVFedEk/s1600/2013-08-11+18.36.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqZ8KAW2J8LR9CVt1dAx2-csrkScx3DBS5H2smetYSryM8Y-0-bFoFfNbe8Jg7yNUTuzG9-SsiH5NzJf0b3A_niEfU9Z9WGBHXxlBWOjg1eKBPIRKlg0t3ClzHKp7QOOS7TbjKVFedEk/s640/2013-08-11+18.36.32.jpg" width="481" /></a></div>
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I was really excited to try that decorated Swiss roll. With my first batch, the cake didn't turn out so great (I used a recipe I found on this new cookbook I bought). The design/decoration got mixed up with the batter that I have no idea what design it was on the cake. I made the second batch using a different recipes (this recipes was the one I got from my lecturer during my pastry class). The cake turned out good, but the design was 'meh'.That was why I decided to cover that not-so-attractive design with lots of whipping cream, and made myself some Strawberry Cream Swiss Roll.</div>
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<b><span style="font-size: large;">Strawberry Cream Swiss Roll</span></b>
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<br />
45g soft flour<br />
25g corn flour<br />
3g baking powder<br />
30g ovalette (a type of sponge cake stabilizer)<br />
120g castor sugar<br />
5nos eggs<br />
20ml water<br />
60g melted butter<br />
1-2 tsp vanilla essence<br />
whipping cream <br />
strawberry - cut into small cubes <br />
strawberry sauce<br />
<ol>
<li>Preheat oven to 180 degrees Celsius. Melt butter. Set aside.</li>
<li>Add in all ingredients, except for butter into mixer. Beat well in about 5 minutes with wire whisk.</li>
<li>Fold in butter into cake batter.</li>
<li>You may take 1/4 batter and use it for design decoration on the Swiss roll</li>
<li>Pour batter into sheet tray and bake for 15 to 20 minutes.</li>
<li>Leave to cool.</li>
<li>Spread whipping cream on cake and sprinkle some strawberry on top.</li>
<li>Roll cake carefully.</li>
<li>Pipe more whipping cream on top and garnish with strawberry. You may drizzle strawberry sauce on top.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0YUvscbHyl_LmBfmpvm3KD3BIwlM8IlPgl4LAI4rnDMv5mBA4G5EUtDvoIh9i95J_lcoWN8uQvOHJo5RtgaT2DfJFmxDE3jLU-HWnLFJ_-3yK3Ei6oWGDGw0DNj4ebUbGXQ9YiVYwnw/s1600/2013-08-12+14.05.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0YUvscbHyl_LmBfmpvm3KD3BIwlM8IlPgl4LAI4rnDMv5mBA4G5EUtDvoIh9i95J_lcoWN8uQvOHJo5RtgaT2DfJFmxDE3jLU-HWnLFJ_-3yK3Ei6oWGDGw0DNj4ebUbGXQ9YiVYwnw/s640/2013-08-12+14.05.42.jpg" width="480" /></a></div>
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I haven't been posting more recipes this recently. My excuse would be that I was busy. But the truth was that I was lazy to write/upload photos of food I made. Hmm...</div>
Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-27661788647287687882013-09-02T08:06:00.000+08:002013-09-02T08:06:24.605+08:00Easy Fish Balls Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkksn_0479LbR3njCRMzXtvK1ruP5uqQikhLkbr1nVzkjpdLrXCk0bbgYGC6fBiS50JBXqT75u0o13V_zq9IohLLdtQqUj0E-MYUKNebVdaEHM0qEt-50fD1LLXfY-I63rEjZh55cUtTQ/s1600/2013-07-14+19.12.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkksn_0479LbR3njCRMzXtvK1ruP5uqQikhLkbr1nVzkjpdLrXCk0bbgYGC6fBiS50JBXqT75u0o13V_zq9IohLLdtQqUj0E-MYUKNebVdaEHM0qEt-50fD1LLXfY-I63rEjZh55cUtTQ/s640/2013-07-14+19.12.27.jpg" width="480" /></a></div>
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Fish balls soup was one of the easiest and simplest dish I've prepared. You can absolutely make this one whenever you're hungry and didn't have much time to cook as long as you have some fish balls in your fridge. You may add in noodles in your soup if you prefer, or you can have it with dipping sauce.</div>
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<b><span style="font-size: large;">Easy Fish Balls Soup</span></b><br />
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2 litre of chicken stock<br />
100 g celery - cut coarsely<br />
1 large onion - cut coarsely<br />
1 cinnamon stick<br />
4 cloves<br />
4 cardamom<br />
2 star anise<br />
6 tbsp crispy fried shallot<br />
3 stalks spring onions, sliced<br />
ground white pepper<br />
salt<br />
<br />
300g assorted fish cakes and fish balls - blanched<br />
sliced spring onions<br />
crispy fried shallot<br />
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1. To make the soup base, simply add in chicken stock, celery, onion, cinnamon stick, cloves, cardamom and star anise in a stock pot. Let it boil.<br />
2. Simmer for 15 to 30 minutes.<br />
3. Strain soup with strainer or muslin clothes.<br />
4. Sprinkle some spring onion, crispy fried shallot, white pepper and salt to taste.<br />
5. Add in the fish cakes and fish balls into your soup.<br />
6. Garnish with more spring onion and fried shallot.<br />
7. Ready to serve.<br />
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# If you need a dipping sauce, simply add in 1/2 cup of light soy sauce, 1/4 cup boiled water, 1 tsp of chilli flakes, 1 tsp vinegar, and a dash of fish sauce and/or sesame oil
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB04xyoGamLyLd-2-EzG9cReCtva4ZtK7hqtXCGt4zl5ywfY5uers9cZ_tvNAqka9-Wsz86Qi9_9QKsf4eLMbJg2rZrO_5-aM4MecxEgy-80h6pilNaWJlq3H9EbCFL5SokaLpLQK2i24/s1600/2013-07-14+19.21.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB04xyoGamLyLd-2-EzG9cReCtva4ZtK7hqtXCGt4zl5ywfY5uers9cZ_tvNAqka9-Wsz86Qi9_9QKsf4eLMbJg2rZrO_5-aM4MecxEgy-80h6pilNaWJlq3H9EbCFL5SokaLpLQK2i24/s640/2013-07-14+19.21.29.jpg" width="480" /></a></div>
<br />Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-42047832517843809472013-07-30T22:30:00.001+08:002013-07-30T22:30:26.687+08:00Savoury Bread Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4KWZlbboOCMl6OVWgWA1iwHwpLldrYDRDM1TTW0I4n8HgWe2nk1JrmClFur-WXYrqP1mwGKeYcD3IqPmjt8yX4-jU-XPOyJH414VmYCbYILeCg2zynsYmFfpJJvaBdhTiQZT-qY4kaMI/s1600/2013-07-11+19.01.05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4KWZlbboOCMl6OVWgWA1iwHwpLldrYDRDM1TTW0I4n8HgWe2nk1JrmClFur-WXYrqP1mwGKeYcD3IqPmjt8yX4-jU-XPOyJH414VmYCbYILeCg2zynsYmFfpJJvaBdhTiQZT-qY4kaMI/s640/2013-07-11+19.01.05.jpg" width="480" /></a></div>
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My mom said that savoury bread pudding reminds her to her deceased sister. My aunt was really good with cooking and I guess a lot of people kinda miss her cooking. I decided to try making the savoury bread pudding. How difficult can it be to prepare a bread pudding? I googled and studied some recipes and came out with this. I never remember the taste of my aunt's bread pudding, but I do remember there's minced beef and garnished with chilies and some leaves I don't recall from my childhood.</div>
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<b><span style="font-size: large;">Savoury Bread Pudding</span></b>
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<br />
3 nos. potato, cut into small cube
<br />
400gm minced beef
<br />
1 no. onion, large
<br />
2 clove garlic
<br />
2-3 tbsp curry powder<br />
1 loaf bread
<br />
400ml fresh milk or condensed milk<br />
3 eggs,large
<br />
salt to taste
<br />
vegetable oil
<br />
butter<br />
2 chillies, cut brunois for garnish<br />
celery leaf, sliced<br />
fried shallot<br />
<ul>
<li>Preheat oven to 175 degrees Celsius. Grease rectangle/square cake pan with butter/ oven proof dish.</li>
<li>Blend onion and garlic.Heat a little bit oil in the frying pan and add in blended ingredients. Add in curry powder and fry until fragrant.</li>
<li>Add in minced meat and potato. Season with some salt. Set aside.</li>
<li>Beat milk and eggs in a bowl. </li>
<li>Soak bread into the milk batter and make a layer in the cake pan. </li>
<li>Spread some curry minced beef filling on the bread. Repeat the process with another layer of bread just like preparing a lasagna. </li>
<li>Sprinkle some red chillies, celery leaf (or coriander if you prefer) on top. </li>
<li>Bake for 25 to 30 minutes. </li>
<li>Garnish with some fried shallot before serving.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UR-74AYj9Uvoi0hlCRw6EryNidAQOT2jbGA68vyOrspbqHxK1XAHd8V-itJJpVp2KezsuLuw2GQiAziBJ5IaF7hV4RhfHZXncO3_oAYIZAgi7afdUkMW78Yj9gDSAowwah4LVmNjDQw/s1600/2013-07-11+18.53.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UR-74AYj9Uvoi0hlCRw6EryNidAQOT2jbGA68vyOrspbqHxK1XAHd8V-itJJpVp2KezsuLuw2GQiAziBJ5IaF7hV4RhfHZXncO3_oAYIZAgi7afdUkMW78Yj9gDSAowwah4LVmNjDQw/s400/2013-07-11+18.53.26.jpg" width="400" /></a></div>
<br />Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-39176072740202711892013-07-18T16:05:00.002+08:002013-07-18T16:05:39.807+08:00Creating the Perfect Icing for Your Cupcakes<span style="font-family: inherit;">Let's welcome Anita Kushwaha with her new book titled "For the Love of Cupcakes"! Anita's new book will be launched in July 2013. She's very excited to share her tips on creating the perfect icing for your cupcakes!</span><br />
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<b style="color: #222222;"><span style="font-family: inherit; font-size: large;">Creating the Perfect Icing for Your Cupcakes</span></b></div>
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<span style="color: #222222; font-family: inherit;">Is the icing your favorite part of a cupcake? Does a mere glimpse of the perfect light and fluffy swirl through a dessert case window make your eyes dilate, your mouth water, your taste buds scream: We want i-cing! We want i-cing!</span></div>
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<span style="color: #222222; font-family: inherit;">Just as the old adage suggests, when done properly ‘the icing on the cake’ can be the sweet finishing touch that enhances the flavour of a cupcake. On the flipside, when incorrectly executed it also has the power to ruin. We’ve all been subjected to inedible icing that’s either too hard, too runny, too sugary, to lumpy, too bland—too neon pink. Gulp. And we all know where it ends up—scraped off into little mounds of disappointment on the side of the plate. Tragic.</span></div>
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<span style="color: #222222; font-family: inherit;">Icing-lovers, take heart! In this post, I’ve provided some tips that will help to get your icing preparation technique to the next level of yum. </span></div>
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<ol>
<li><span style="font-family: inherit;"><span style="color: #222222;"><b>Measure up!</b> </span><span style="color: #222222;">Baking is as much a science as it is an art and craft. Following a recipe exactly will help to ensure your success. It seems like a no-brainer, but when we’re under time constraints, shortcuts can be all too tempting. I’d encourage you to channel your inner chemist and follow that recipe like it’s the procedure to an experiment.</span></span></li>
<li><span style="font-family: inherit;"><span style="color: #222222;"><b>Temperature. </b></span><span style="color: #222222;">Working with solid fats (e.g. butter, cream cheese) at room temperature will make it easier to incorporate air and sugar into your icing, making it light and fluffy.</span></span></li>
<li><span style="font-family: inherit;"><span style="color: #222222;"><b>Consistency is key. </b></span><span style="color: #222222;">Icing is best when it is smooth and creamy. As mentioned above, working with fats that are at the correct temperature will help the overall consistency. Also, if you find that your icing is on the runny side, this can be corrected by adding a bit more icing sugar. Many recipes provide a range when it comes to the amount of icing sugar (e.g. 3-4 cups, 6-8 cups, etc). Conversely, if your icing is on the lumpy and dry side, adding moisture (e.g. milk, other liquid flavorings) one tablespoon at a time can help to loosen things up a bit.</span></span></li>
<li><span style="font-family: inherit;"><span style="color: #222222;"><b>Whip it good. Whip it real good. </b></span><span style="color: #222222;">One of the key attributes of fabulous icing is its light and fluffy texture. So, take the time to beat in lots of air. The bonus is that this will also help with the overall consistency of your icing. </span></span></li>
<li><span style="font-family: inherit;"><span style="color: #222222;"><b>Scrape. Then scrape some more.</b> </span><span style="color: #222222;">By scraping down the sides of your bowl, right to the bottom, you will ensure that all of the ingredients in your recipe actually get incorporated into the icing.</span></span></li>
<li><span style="font-family: inherit;"><span style="color: #222222;"><b>Melt in your mouth, not on your cupcake. </b></span><span style="color: #222222;">Make sure your cupcakes are completely cool before you apply the icing. Otherwise, all of your hard work will simply melt and slip off. In a crunch for time? Pop the cupcakes in the fridge to speed up the cooling process.</span></span></li>
<li><span style="font-family: inherit;"><span style="color: #222222;"><b>Fridge to set. </b></span><span style="color: #222222;">After decorating your cupcakes, place them into the refrigerator for about 15 minutes. This will help the butter in the icing firm up and set. </span></span></li>
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<span style="color: #222222; font-family: inherit;">Wishing you sweet satisfaction,</span></div>
<div style="background-color: white;">
<span style="color: #222222; font-family: inherit;"><i><b>Anita Kushwaha</b></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NAtoSZyHX4y0AAy2UOjj-1HgvWy3YEMOSJtR685itvrVfvtXHRUi6N6MkSflLHotJIpt_BxO0c3eWnb_z2sjiXNWK59LpNCxaOJJAlzjv-s6sDazGrShoRvyETPVTqasAk0CJ8jGi6o/s1600/anita_color2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NAtoSZyHX4y0AAy2UOjj-1HgvWy3YEMOSJtR685itvrVfvtXHRUi6N6MkSflLHotJIpt_BxO0c3eWnb_z2sjiXNWK59LpNCxaOJJAlzjv-s6sDazGrShoRvyETPVTqasAk0CJ8jGi6o/s200/anita_color2.jpg" width="171" /></span></a></div>
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<span style="font-family: inherit;"><b>Author's Bio:</b>
</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Anita was born on Spring Equinox, on the cusp of Aries and Pisces. According to the Chinese Zodiac she’s also a monkey.
</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">She loves the creative process in its various manifestations and enjoys spending time writing and teaching yoga.. Baking gets her out of my head, a remedy for writer’s block. Anita is also a loving wife, devoted auntie and proud cat mom. Her cat’s name is Noodles. He looks a bit like Garfield.
</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Other things Anita loves besides writing and baking are trees, whales and elephants. Her favorite color is green. She have no desire to travel to space, but a trip around the world ranks high on her bucket list. Writing is Anita’s chosen method of self-expression and has been from a young age. Last but not least, she bleeds red and white, as any proud Canuck.
</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Her debut novel, For the Love of Cupcakes, was released on July 15, 2013 by Take Two Publishing.
</span><br />
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<span style="font-family: inherit;">To find out more about Anita and For the Love of Cupcakes visit:
</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><a href="http://anitakushwaha.wordpress.com/my-book/">Anita’s Website</a> | <a href="https://www.facebook.com/authoranitakushwaha">Anita’s Facebook</a> | <a href="https://twitter.com/MsAnitaKushwaha">Anita's Twitter</a></span></div>
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Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-51667875474175192182013-06-18T10:33:00.002+08:002013-06-18T10:33:31.689+08:00Ombre Rosette Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZ7n0o_nMi3_RBmd_T9j_wGZ7F9RGHrA6vXM1IIkrAYdwV-U9EYurKyHd0NV-KpMuCJrqrUlSDTGf7aoqdlPrF-XL0_lIqXS8SMehoyc22AaUZ7LQA4FT1ldb2PODq74S6AlmAw0_8ek/s1600/2013-06-01+13.02.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZ7n0o_nMi3_RBmd_T9j_wGZ7F9RGHrA6vXM1IIkrAYdwV-U9EYurKyHd0NV-KpMuCJrqrUlSDTGf7aoqdlPrF-XL0_lIqXS8SMehoyc22AaUZ7LQA4FT1ldb2PODq74S6AlmAw0_8ek/s400/2013-06-01+13.02.07.jpg" width="400" /></a></div>
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I made this Ombre Rosette Cake for engagement gift. It was basically a vanilla cake layered and coated with Swiss Meringue Buttercream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDCLSRh804LDg-67DXJs3tGsdmJfxnrT0JYAwxKTtFqiGrhgN78Ay1PAdW_nS101ef48vuCAYW5mlvRQvt9jk-P2sPeWfACKmyXuwKAl4KbjPCs_QScDW7KKfy6XOn7YCvQ10OBgHyH4/s1600/2013-06-01+10.21.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDCLSRh804LDg-67DXJs3tGsdmJfxnrT0JYAwxKTtFqiGrhgN78Ay1PAdW_nS101ef48vuCAYW5mlvRQvt9jk-P2sPeWfACKmyXuwKAl4KbjPCs_QScDW7KKfy6XOn7YCvQ10OBgHyH4/s400/2013-06-01+10.21.34.jpg" width="400" /></a></div>
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The inside was layered with four colored of vanilla cake. The top was plain yellow/white cake. Then each of the bottom layer will have a different red-ish color.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-44O9zSt1T2Jk87mdLLDtKg_RKzpr4rqNNhf0BzeYMbn1pS9kCnMAcKKDKFpDLGcO0DYP_YFlMnRyi8i1aXpEo6OvrrWDke7AdcokViC7NqP0hgObp2MsGoNxLKuyICxjNjjDU09poE/s1600/2013-06-01+13.24.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-44O9zSt1T2Jk87mdLLDtKg_RKzpr4rqNNhf0BzeYMbn1pS9kCnMAcKKDKFpDLGcO0DYP_YFlMnRyi8i1aXpEo6OvrrWDke7AdcokViC7NqP0hgObp2MsGoNxLKuyICxjNjjDU09poE/s640/2013-06-01+13.24.52.jpg" width="480" /></a></div>
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I sprinkled on some red sand sugar to give the cake more color on top. And this is how the final product looks like!Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-51481902315896350752013-05-26T20:57:00.006+08:002013-05-26T20:57:59.416+08:00Pavlova<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQm_qJ0pCcozLJ5ikCK5gdAT83c2v7rBZUCiHcs6Xm42hMD0XLrwectvUDfHfPU8MD436awsb3ovAQ7HYznmw5aI0JXUZQCYJ6IYvB0t71waYHm2OTGAz5gGnw7J8u4RZ0FQWBgT7rfU/s1600/2013-05-12+20.11.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQm_qJ0pCcozLJ5ikCK5gdAT83c2v7rBZUCiHcs6Xm42hMD0XLrwectvUDfHfPU8MD436awsb3ovAQ7HYznmw5aI0JXUZQCYJ6IYvB0t71waYHm2OTGAz5gGnw7J8u4RZ0FQWBgT7rfU/s640/2013-05-12+20.11.01.jpg" width="480" /></a></div>
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I recently attempted to bake a pavlova. The first time I had a Pavlova was during my final kitchen class years ago. It was a macadamia pavlova made by a fellow classmate. I think it was the best pavlova I've had.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbPrs9QF69jQ4TPaZYvL-pppd0P7oYfQuMQFJ_vmRG9v13BThlAPXcyvisb7LWbksPiatEQTzxwIUdBjDkkQ2iFiE6hwWfhwFsSTaOREZUhoOYA_fgoGLFH55qoZfifgFeiR1dNlC5xc/s1600/2013-05-12+16.43.19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbPrs9QF69jQ4TPaZYvL-pppd0P7oYfQuMQFJ_vmRG9v13BThlAPXcyvisb7LWbksPiatEQTzxwIUdBjDkkQ2iFiE6hwWfhwFsSTaOREZUhoOYA_fgoGLFH55qoZfifgFeiR1dNlC5xc/s640/2013-05-12+16.43.19.jpg" width="480" /></a></div>
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The first step was to beat the egg white into meringue and baked them in the oven. I wanted to try making them into two layers. So I divided my meringue into two.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitThIce_N-8x-8che3dDm51UwirNR3pMYEpqHqA_Vjizj4hbZAkoNTIHcez9Hk0hMGA6szqybKzsUlL40WZZXL7wPlNmBr4Te8s5yOqZynpNC0r0DkAY3viC0cM6xa4WQwiH-kN49x_Js/s1600/2013-05-12+20.14.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitThIce_N-8x-8che3dDm51UwirNR3pMYEpqHqA_Vjizj4hbZAkoNTIHcez9Hk0hMGA6szqybKzsUlL40WZZXL7wPlNmBr4Te8s5yOqZynpNC0r0DkAY3viC0cM6xa4WQwiH-kN49x_Js/s640/2013-05-12+20.14.08.jpg" width="480" /></a></div>
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Spread some whipped cream and tossed some fruits on top, and they are ready to be served. I never thought that pavlova could be this easy (at least they're easier than macarons!). I am definitely going to try this again when I got any extra whipping cream <b>:)</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOd4-39LX4tN29Fvuc6-HR-Zg6VKPndW8_Iuf7k0AtYD3m1JHht1M_gBZQNhKMvbJ_Y_XU0a7g_Hg6s3003udVEETsAjSG05t280HZ9Wf-dP9JtR-tNhEa8aLSP-zx_56nBOy4mzHeCRA/s1600/2013-05-12+20.11.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOd4-39LX4tN29Fvuc6-HR-Zg6VKPndW8_Iuf7k0AtYD3m1JHht1M_gBZQNhKMvbJ_Y_XU0a7g_Hg6s3003udVEETsAjSG05t280HZ9Wf-dP9JtR-tNhEa8aLSP-zx_56nBOy4mzHeCRA/s400/2013-05-12+20.11.10.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Pavlova</span></b>
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4 egg whites
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1 1/4 cups castor sugar
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1 teaspoon vanilla extract
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1 teaspoon lemon juice
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1/2 teaspoon lemon zezt
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2 teaspoons cornstarch
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whipped cream
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Fruits - strawberry, grapes, berries, kiwi, peach or anything you like.<br />
<ul>
<li>Preheat oven to 150 degrees Celsius. Line a baking sheet with parchment paper and draw two 6 inches circle on the parchment paper.</li>
<li>In a large bowl, beat egg whites until stiff. Gradually add in the sugar, about 1 tablespoon at a time. Beat until thick and glossy. </li>
<li>Gently fold in vanilla extract, lemon juice, zest and cornstarch. Spoon meringue mixture inside the circles drawn on the parchment paper. Work from the center and gently spread the mixture toward the outside.</li>
<li>Bake for 1 hour. Then, cool on a wire rack.</li>
<li>Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with fruits slices. Top with another meringue and repeat with whipped cream and fruits.</li>
<li>Drizzle some sauce (I used strawberry sauce) and ready to serve!</li>
</ul>
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Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-90144313782053211572013-03-28T14:46:00.002+08:002013-03-28T14:54:11.091+08:00Baked Apple Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qq3ZkaSonu7XF3I82JxXgINrxvCJ6V7r2TbRQM45mn6HSADavw0ImJVVVvBRXePR5WLLH9MS78dFX16T0GtkHIlkJ5SFLc-3tXdI3t_XzoLMMtGWlU0tITSL0h9UpRTfmzTdsnGlJEA/s1600/2013-02-17+10.22.18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qq3ZkaSonu7XF3I82JxXgINrxvCJ6V7r2TbRQM45mn6HSADavw0ImJVVVvBRXePR5WLLH9MS78dFX16T0GtkHIlkJ5SFLc-3tXdI3t_XzoLMMtGWlU0tITSL0h9UpRTfmzTdsnGlJEA/s640/2013-02-17+10.22.18.jpg" width="480" /></a></div>
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I made these Apple Rolls sometimes ago when I had some extra sugar crust in the refrigerator. I wanted to make apple pie, but I was too lazy for extra works. With apple pie, I have to flatten the dough, cut them, fit them into the mold and prepare another dough for the topping to cover the pie. I decided to make the apple pie like <a href="https://www.google.com.my/search?q=apple+pie+rolls&rlz=1C1AVSC_enMY452MY500&aq=f&um=1&ie=UTF-8&hl=en&tbm=isch&source=og&sa=N&tab=wi&ei=seBTUaDlO83irAeLj4EY&biw=1366&bih=638&sei=vuBTUZv4MMfArAeC6YG4Dg#um=1&hl=en&rlz=1C1AVSC_enMY452MY500&tbm=isch&sa=1&q=sardine+rolls&oq=sardine+rolls&gs_l=img.3..0l3j0i5j0i24l6.4128.6362.6.6684.13.13.0.0.0.0.217.1188.4j5j1.10.0...0.0...1c.1.7.img.RSgmtNKfILA&bav=on.2,or.r_cp.r_qf.&bvm=bv.44342787,d.bmk&fp=2f1a5f9fe95c455b&biw=1366&bih=638">sardine rolls</a>. Flatten the dough into a rectangle/square, add in the filling and roll. It was the shortcut version of apple pie. </div>
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<b><span style="font-size: large;">Baked Apple Rolls</span></b></div>
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<b>Sugar Crust</b><br />
500g Flour
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250g Butter
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2# Egg Yolk
<br />
50g Confectioners Sugar
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<b>Filling
</b><br />
4# Apples - peeled, cored, diced into <a href="http://en.wikipedia.org/wiki/Brunoise">brunois</a><br />
1 cup Brown Sugar
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1 cup apple cider
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1# Cinnamon Stick
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Cinnamon Powder- as desired
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1/2 cup Raisins
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1/2 cup dried apricots
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1/2 cup dried prune
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1/2 cup chopped walnuts
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50g Butter
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5g Corn Starch
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<b>Crust</b><br />
<ol>
<li>Sift flour and sugar together.</li>
<li>Rub in egg yolk and butter into the flour mixture.</li>
<li>Turn dough onto work surface and divide them into two balls (base and top crust) and flatten them. Cover with plastic wrap and chill for an hour. Take it out 10-15 minutes before use.</li>
</ol>
<b>Filling</b><br />
<ol>
<li>Sweat diced apple with butter, apple cider and cinnamon stick.</li>
<li>Add in dried fruits, walnut, and sprinkle cinnamon powder to your liking.</li>
<li>Sprinkle corn starch, and let the juice thicken.</li>
</ol>
<b>Assemble</b><br />
<ol>
<li>Preheat oven to 180 Celsius.</li>
<li>Roll one pastry on a lightly floured surface into a square/rectangle.</li>
<li>Spoon the apple filling on the pastry into a line.</li>
<li>Roll up swiss-roll style. Seal the edges with beaten egg white.</li>
<li>Place the rolls on a baking tray. Do not cut them into portion yet. The rolls would turn slightly messy if you did.</li>
<li>Brush 1# egg yolk on top of each crust.</li>
<li>Bake for 20 to 30 minutes or until rolls turn golden brown.</li>
<li>Let cool for an hour before cutting them into bite size for serving. I like to keep them in the refrigerator for a night before serving. It was much more easier to cut them when they're chilled.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQXiFWhZWGz72L9HxWoWQ_efoQf26PCrwVPazSP-r82Rdz9hd-sOPoxY_f3igrKNwsQDYcU0a0okDogJGNFIWvnt4eqynD-XJ0BtZ7uT_nf02WcPHFC48EiSeCwjfia6AOcdmQunxDWM/s1600/DSC_0181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQXiFWhZWGz72L9HxWoWQ_efoQf26PCrwVPazSP-r82Rdz9hd-sOPoxY_f3igrKNwsQDYcU0a0okDogJGNFIWvnt4eqynD-XJ0BtZ7uT_nf02WcPHFC48EiSeCwjfia6AOcdmQunxDWM/s640/DSC_0181.jpg" width="480" /></a></div>
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Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com1tag:blogger.com,1999:blog-3905056702113071926.post-87654655541961987962013-03-03T16:24:00.000+08:002013-03-03T16:24:02.308+08:00Pink Pastillage Box<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWua_l3Y9nL5WJuiuVa8mWcJCECGy0n0lckFhY8LYknRPLXZj9UtoFkVStXpaH4BfWLrFQI3C9NpFnqsU5UuuJ25OT4dM4AqE1syaV2Htic2XOH85hbjoE_CdntYmiX5MnNBXjAL8MurM/s1600/2013-03-01+12.26.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWua_l3Y9nL5WJuiuVa8mWcJCECGy0n0lckFhY8LYknRPLXZj9UtoFkVStXpaH4BfWLrFQI3C9NpFnqsU5UuuJ25OT4dM4AqE1syaV2Htic2XOH85hbjoE_CdntYmiX5MnNBXjAL8MurM/s640/2013-03-01+12.26.01.jpg" width="480" /></a></div>
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I made another pastillage box this week for an engagement. My friend requested pink for the theme. I actually wanted to make some roses, but my roses didn't turn out well (I need to practice a little bit more), so I settled for this flower. I'm not sure what it is though. Does it looks like carnation?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfP2OGTm7mONxawL91d3nL3DJ_F-Pm525yBZGAzW4w4Sr9LmXWWOVdMhMhBJxXLlmuSG7Vme1DZaGKjKXEw-PjXhpQcik8NiwKTIzDgAR4ubSXlVhxuif28hNHsf970KPX_RcqEbkEk0c/s1600/2013-02-26+17.24.00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfP2OGTm7mONxawL91d3nL3DJ_F-Pm525yBZGAzW4w4Sr9LmXWWOVdMhMhBJxXLlmuSG7Vme1DZaGKjKXEw-PjXhpQcik8NiwKTIzDgAR4ubSXlVhxuif28hNHsf970KPX_RcqEbkEk0c/s640/2013-02-26+17.24.00.jpg" width="480" /></a></div>
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I was planning to arrange the flower into three tiers--pink, orange and white. But it was a bit too tall for the box. I omitted the pink layer and settled for orange and white.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHB-JEfpKZFLxAIqMggRWwZv49nF77Mb1DcLKSpTf7KBc72B7uFhzH9SlQlGVXwp2d8PuUV61nyRjJXDQSt3eb8ktjg3itKzqOSd0QFCOS3SH3eZ7KBk4JuSvoH7LdSiYqXc2OBr9tjw/s1600/2013-03-01+12.26.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHB-JEfpKZFLxAIqMggRWwZv49nF77Mb1DcLKSpTf7KBc72B7uFhzH9SlQlGVXwp2d8PuUV61nyRjJXDQSt3eb8ktjg3itKzqOSd0QFCOS3SH3eZ7KBk4JuSvoH7LdSiYqXc2OBr9tjw/s640/2013-03-01+12.26.24.jpg" width="480" /></a></div>
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It was raining for days when I made this box. The humidity doesn't help me to dry the sugar box. It was really hard to assemble the box when it wasn't dried properly. I broke some of the pieces because it wasn't dried enough when I handled it. Anyway... this is how the box looks like from the top. I thought the lid was a bit too plain. I decided to glue some orange tiny flower. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3n0r2J827z3P9Vp8QXL-Qxl525ZbA16d2ZlTbzcKFvej1gR75bMUu7aGg-ugTViC1_Ga50IAO4AVu9BiEjxLDwUOyygM5UmR-D_HLBERoSCv6oFkx4t0wZN56LHf1sLtnfRKWLEDxBc/s1600/IMG-20130303-WA0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3n0r2J827z3P9Vp8QXL-Qxl525ZbA16d2ZlTbzcKFvej1gR75bMUu7aGg-ugTViC1_Ga50IAO4AVu9BiEjxLDwUOyygM5UmR-D_HLBERoSCv6oFkx4t0wZN56LHf1sLtnfRKWLEDxBc/s640/IMG-20130303-WA0001.jpg" width="480" /></a></div>
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My friend texted me the picture of the box on top of the 'hantaran' tray. This is how the box looks like from the side. What do you think?</div>
Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com3tag:blogger.com,1999:blog-3905056702113071926.post-38756876021814534952013-03-02T01:29:00.001+08:002013-03-02T01:29:11.307+08:00Barbecued Beef Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NG_W_BwRY5AJODoUTOuKW_7AuZOcr4ffHPebMkB1g6ZSkAc4Faot8RQbMt4PibqV5MHAetfztD8JO0OFpHT_P2po5Q9LmhiiN67sM3UvXyt-i6EPruEB7sbSOe8E7HNZwQo5d-j1OBo/s1600/2013-02-16+20.58.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NG_W_BwRY5AJODoUTOuKW_7AuZOcr4ffHPebMkB1g6ZSkAc4Faot8RQbMt4PibqV5MHAetfztD8JO0OFpHT_P2po5Q9LmhiiN67sM3UvXyt-i6EPruEB7sbSOe8E7HNZwQo5d-j1OBo/s640/2013-02-16+20.58.09.jpg" width="480" /></a></div>
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I love barbecue! I always wanted to try barbecued ribs and finally got my wish. I thought of sharing this Kansas City-Style Barbecue Sauce I found over <a href="http://www.seriouseats.com/recipes/2011/05/sauced-kansas-city-style-barbecue-sauce-recipe.html?ref=search">seriousea</a>t. The sauce was delicious! It was sweet and tangy and a bit spicy. I love it! Anyway, I got some extra barbecue sauce and I decided to make this barbecued beef sandwich.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabOUoWrsgz6t-bo-8cZ4-Uie49ipHbRjOMo5P2RE1O-40ighGgsFkucQ2Odu_I0felJoR7Qp894pyDz9Oc2fFLVgWCbBekhaUVri9X7vnPR3SGP8ZTwtaMcPzmkyu00kpe7YKMwYwlZA/s1600/2013-02-17+13.22.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabOUoWrsgz6t-bo-8cZ4-Uie49ipHbRjOMo5P2RE1O-40ighGgsFkucQ2Odu_I0felJoR7Qp894pyDz9Oc2fFLVgWCbBekhaUVri9X7vnPR3SGP8ZTwtaMcPzmkyu00kpe7YKMwYwlZA/s400/2013-02-17+13.22.04.jpg" width="400" /></a></div>
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<blockquote>
<div style="background: #F6CED8; border-bottom: #ffffff 3px dotted; border-left: #ffffff 3px dotted; border-right: #ffffff 3px dotted; border-top: #ffffff 3px dotted; padding-bottom: 5px; padding-left: 8px; padding-right: 8px; padding-top: 5px; text-align: left;">
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<b><span style="font-size: large;">Barbecued Beef Sandwiches</span></b>
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<br />
<a href="http://www.seriouseats.com/recipes/2011/05/sauced-kansas-city-style-barbecue-sauce-recipe.html?ref=search">Kansas City-Style Barbecue Sauce</a><br />
Sliced bread
<br />
Tenderloin - grilled and cut thinly
<br />
Watercress<br />
Butter/spread<br />
<br />
<ol>
<li>Prepare <a href="http://www.seriouseats.com/recipes/2011/05/sauced-kansas-city-style-barbecue-sauce-recipe.html?ref=search">Kansas City-Style Barbecue Sauce</a> or any of your favorite barbecue sauce.Spread butter on any of your favorite sliced bread.</li>
<li>Combine tenderloin with barbecue sauce in a bowl. Mix until well coated.</li>
<li>Spread strips of tenderloin on bread. Then top with watercress (or any of your favorite salad).</li>
<li>Ready to serve</li>
</ol>
</div>
</div>
</div>
</blockquote>
Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com0tag:blogger.com,1999:blog-3905056702113071926.post-41649041238862941582013-02-11T20:16:00.001+08:002013-02-11T20:16:09.297+08:00Homemade Strawberry Jam<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzbqtnvVV6KZhZPALSWwq8H2CknIYVwLlNaPdDMwqiMJknWkVOBBhdoymB549Ho5lWekYotPJ9ueledj7fvn1cwnYm8cn8emBpaRQdwOO3WfkeBd3zPhjnc0jHB3cjeZiXTpz583fxYE/s1600/DSC_0305.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzbqtnvVV6KZhZPALSWwq8H2CknIYVwLlNaPdDMwqiMJknWkVOBBhdoymB549Ho5lWekYotPJ9ueledj7fvn1cwnYm8cn8emBpaRQdwOO3WfkeBd3zPhjnc0jHB3cjeZiXTpz583fxYE/s640/DSC_0305.JPG" width="428" /></a></div>
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Wow! I never knew that making your own homemade jam could be this easy! The ingredients are simple and they tasted even better than the one I bought over the supermarket.</div>
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A friend of mine gave me a package of strawberry from Cameron Highland. I kept them in the refrigerator for a couple days and it turned a bit mushy from overripe. I decided to make them into jam. I have not attempt to make any jam before, but the recipe looks very easy. I decided to give it a try. </div>
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<div style="background: #F6CED8; border-bottom: #ffffff 3px dotted; border-left: #ffffff 3px dotted; border-right: #ffffff 3px dotted; border-top: #ffffff 3px dotted; padding-bottom: 5px; padding-left: 8px; padding-right: 8px; padding-top: 5px; text-align: left;">
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<span style="font-size: large;"><b>Homemade</b></span><b><span style="font-size: large;"> Strawberry Jam</span></b></div>
<br />
200g strawberries
<br />
1/2 cup sugar
<br />
2 tablespoons fresh lemon juice<br />
<ul>
<li>Cut strawberries into half and put it in a bowl. Mash strawberries until half coarse.</li>
<li>Transfer to a large skillet and stir in sugar and lemon juice.</li>
<li>Cook over medium-high, stirring frequently. Bring the mixture to a <a href="https://www.google.com.my/search?q=full+rolling+boil&rlz=1C1AVSC_enMY452MY500&um=1&ie=UTF-8&hl=en&tbm=isch&source=og&sa=N&tab=wi&ei=nN8YUcrcF8j5rAfNtIHADQ&biw=1366&bih=681&sei=pN8YUY37G4aKrgePwoDIDg">full rolling boil</a> or until jam is thickened and bubbles completely cover surface.</li>
<li>Transfer jam to a jar and let cool to room temperature.</li>
<li>To store, transfer jam to hot sterile jars. Seal jar and refrigerate.</li>
</ul>
</div>
</div>
</blockquote>
Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com2tag:blogger.com,1999:blog-3905056702113071926.post-60240861306259499192013-01-30T12:12:00.002+08:002013-01-30T12:12:18.241+08:00Easy Clam Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWw4QPMHHHaHkoxcv3N_7FLOYNdbcy5G1RXpxN1cT53xiZNUZkZHdmdYddJytVCjKYDtyYRjWZCAfNiwat600o5zGiXuBmGZAaJWZefPXgtj-NbNZk2Y5WsumNY1ta8ZxtZMaR4IwG40/s1600/DSC_0281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWw4QPMHHHaHkoxcv3N_7FLOYNdbcy5G1RXpxN1cT53xiZNUZkZHdmdYddJytVCjKYDtyYRjWZCAfNiwat600o5zGiXuBmGZAaJWZefPXgtj-NbNZk2Y5WsumNY1ta8ZxtZMaR4IwG40/s640/DSC_0281.JPG" width="428" /></a></div>
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I saw the these fresh clam during my visit to farmer's market and decided to try make them into soup. These recipe was super easy. In just 15 minutes, you will have a tasty and flavorful soup. I love dipping the soup with bread. It taste lovely.</div>
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<br /></div>
<b><span style="font-size: large;">Easy Clam Soup</span></b><br />
<br />
<br />
1 kg clams, scrubbed<br />
1 tablespoon olive oil<br />
2 clove of garlic, minced<br />
1 cup anchovy stock<br />
1 tbsp butter, divide into 4<br />
2 tbsp chopped chilies<br />
Chopped cilantro<br />
<br />
<ol>
<li>Heat the oil in a medium size pot. Add the garlic and sauté until brown. Not burn.</li>
<li>Add the clams and anchovy stock; stir for 1 minute. Lots of recipes with clam soup used wine. I opt for stock or water since wine is a big NO for me.</li>
<li>Cover and cook until the clams begin to open, about 2-3 minutes.</li>
<li>Drop a portion of butter in every corner of pot and let it melt.</li>
<li>Season to taste. Discard any clams that do not open. Sprinkle with chopped chilies and cilantro.</li>
<li>Transfer to a serving bowl and serve.</li>
<li>Enjoy!</li>
</ol>
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Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com2tag:blogger.com,1999:blog-3905056702113071926.post-37608764519192343862013-01-24T01:17:00.003+08:002013-01-24T01:17:55.955+08:00Cake Pops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AX_vRJfxpgc6aAzjydyu2E3OguPofp52z_Q0psB-XpyNxZddUA8LJbY4XgfZ7co_rgxTCsLQS1IsWMTBFLAi9eygRfEmsvBEr13Yfm3w7tbBoX-vxFzuGEWMOKlqb17SIgbkDagCcQw/s1600/DSC_0278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AX_vRJfxpgc6aAzjydyu2E3OguPofp52z_Q0psB-XpyNxZddUA8LJbY4XgfZ7co_rgxTCsLQS1IsWMTBFLAi9eygRfEmsvBEr13Yfm3w7tbBoX-vxFzuGEWMOKlqb17SIgbkDagCcQw/s640/DSC_0278.JPG" width="427" /></a></div>
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I made these cake pops for a nieces'? birthday the other day. Cake pops with the shape of a car. I molded and shaped the cake and dipped them into dark chocolate (because it's really hard to find candy melt in Malaysia). I used some sprinkle as the headlight and fondant as the tires since my attempt to find molding chocolate failed. I think the cake could look much better if only I spend more time to make it.</div>
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What do you think of this cake pops? I think it looks a bit messy. But the kids seems to be enjoying them. That's a good thing, I guess...</div>
Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com3tag:blogger.com,1999:blog-3905056702113071926.post-82090365899807731022013-01-14T18:18:00.002+08:002013-01-14T18:18:19.478+08:00Eating Out: Nasi Kandar Line Clear<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnPknfX_y-6pvnCUYQubPyEm_3GjKZdkNwTwu2Y35W7_JWvOdkZnyoU0RQi0KB8r2573D59iRn9azUQ11mWBnMngnvBMDpqD-cjUEdB2-hIo0q-KwkRc3-wDx9J-3226opdVMU5fixBA/s1600/DSC_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnPknfX_y-6pvnCUYQubPyEm_3GjKZdkNwTwu2Y35W7_JWvOdkZnyoU0RQi0KB8r2573D59iRn9azUQ11mWBnMngnvBMDpqD-cjUEdB2-hIo0q-KwkRc3-wDx9J-3226opdVMU5fixBA/s640/DSC_0227.JPG" width="428" /></a></div>
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Wow! How long has it been since I updated this blog? I'd like to apologize to my blogging friends for my negligence to update. I've been a bit busy with things... Anyway, I went over to Penang with my family recently as part of my pigging out adventure! Penang is one of the states in Malaysia which is a popular spot for food lovers like me (you need to visit Penang and experience their hawker food). I studied in Penang 5 years ago and I really missed the food! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuH2lQRa1_W5eZWRj3AvSSJ-FBHClE9Rs2ACa8G07_WlLGWVTYLDbroY5Zbm0WUW8cKCwoK1M4jMR5ARyib33PakuJlzPgstD4r8w-E6-T5g6t6HLswUQwfhKTWjN0P-jhpQFLDlGydO8/s1600/2012-11-26+19.40.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuH2lQRa1_W5eZWRj3AvSSJ-FBHClE9Rs2ACa8G07_WlLGWVTYLDbroY5Zbm0WUW8cKCwoK1M4jMR5ARyib33PakuJlzPgstD4r8w-E6-T5g6t6HLswUQwfhKTWjN0P-jhpQFLDlGydO8/s400/2012-11-26+19.40.47.jpg" width="400" /></a></div>
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I can't believe I have never been to Nasi Kandar Line Clear during my studies for three years! This place is one of the popular spot for Nasi Kandar lovers. I noticed how most blogs and magazine (and even street food guide) would feature this restaurant. Anyway, Nasi Kandar is a popular northern Malaysian dish. Basically, it consists of steamed rice (plain or flavored) served with varieties of curries. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNsAR-dgJRzUiS4ahyEzeTC-RMWntAN6SRbnCAPVFfJSryvU3_yQYamhi9-8NQe093N72RofvCuystX84hd32Y9JlTy7hyc5R5ISA2qh9kPT45VwA4MIW5fy1eK3upW4KMtL5sBUmEWo/s1600/DSC_0204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigNsAR-dgJRzUiS4ahyEzeTC-RMWntAN6SRbnCAPVFfJSryvU3_yQYamhi9-8NQe093N72RofvCuystX84hd32Y9JlTy7hyc5R5ISA2qh9kPT45VwA4MIW5fy1eK3upW4KMtL5sBUmEWo/s400/DSC_0204.JPG" width="400" /></a></div>
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I was really lucky that the crowd isn't there when I arrived! This is the settings in the restaurant. You have to queue and wait for your turn to be served. The waiter or Mamak will ask for your preference rice and what kind off side dishes you wanted. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dqpnNoqkr078L0uDAlSKyzIndSGAOYnKUGON5M0eLFFRrJidIrsPz6osNjtH41iOXRH_kjGgsoCfFSpyC3NR96pTPi4G0sXp_eeAxe9I3UWRWGu9UjszcfsXmI9M_fDvAY_-0zcbGeI/s1600/DSC_0209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dqpnNoqkr078L0uDAlSKyzIndSGAOYnKUGON5M0eLFFRrJidIrsPz6osNjtH41iOXRH_kjGgsoCfFSpyC3NR96pTPi4G0sXp_eeAxe9I3UWRWGu9UjszcfsXmI9M_fDvAY_-0zcbGeI/s400/DSC_0209.JPG" width="400" /></a></div>
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<div style="text-align: center;">
Here are some of the side dishes that can be found in the restaurant. The flavored rice...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkaP4pmwR9nPnr-t69bCNidUyilUvRvVCHV2_hyZCahvx_QcZqFuEijwiSkT81PWANlUOfVIoNkNvDlQ_dIeWvsBJX49OdgedcTspYWVXguht-dt7sHkt02Ozgp-tS4oowkT4Z8tdcV0/s1600/DSC_0206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkaP4pmwR9nPnr-t69bCNidUyilUvRvVCHV2_hyZCahvx_QcZqFuEijwiSkT81PWANlUOfVIoNkNvDlQ_dIeWvsBJX49OdgedcTspYWVXguht-dt7sHkt02Ozgp-tS4oowkT4Z8tdcV0/s400/DSC_0206.JPG" width="400" /></a></div>
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A really big fish head as side dishes...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFTA9qcQ12sJRevU4giiX7NsiYD5XD_gfkFT6U8qln0BOP44abxbaPjcSyoZE3sVyWiys5RtHjeSX_pG2B8rPH1qrbuAyPXc2UUWcSUkD8PUcScUz91E6cxuERGPYl2B52_sI4J_X29Q/s1600/DSC_0208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFTA9qcQ12sJRevU4giiX7NsiYD5XD_gfkFT6U8qln0BOP44abxbaPjcSyoZE3sVyWiys5RtHjeSX_pG2B8rPH1qrbuAyPXc2UUWcSUkD8PUcScUz91E6cxuERGPYl2B52_sI4J_X29Q/s400/DSC_0208.JPG" width="400" /></a></div>
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All-time favorite deep fried chicken!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_VeciqGSj8YEj7BWA4K7GSkZgZQIqXVbb0FuU37w_CEgLC8oaKt-xVBJ8d4xSdyz32xcgX1mQaKZWjqsjcKJ7B1IcE35-OSj0hNjEdX7HH_sZyW5oLwR_KYnSAPEEWPpj-G-VZfp8W4/s1600/2012-11-26+19.17.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC_VeciqGSj8YEj7BWA4K7GSkZgZQIqXVbb0FuU37w_CEgLC8oaKt-xVBJ8d4xSdyz32xcgX1mQaKZWjqsjcKJ7B1IcE35-OSj0hNjEdX7HH_sZyW5oLwR_KYnSAPEEWPpj-G-VZfp8W4/s400/2012-11-26+19.17.41.jpg" width="400" /></a></div>
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This is my mom's choice of side dishes: steamed white rice with various curries, prawn (that cost RM20 each) ladies fingers and vegetable (cabbage).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOQSb4n5Ij7Io1p964o-Ujm9snA33_ovkP9Z10liiqRrINITkcplTq7ILTbi-AugVYGdc5U0DpdUMVG7068t5JtEH11mK6kKIvrzTHjsskjPmQq-XYU07_0g6kZZEhia9ZAB7Fr9mKa8/s1600/2012-11-26+19.17.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOQSb4n5Ij7Io1p964o-Ujm9snA33_ovkP9Z10liiqRrINITkcplTq7ILTbi-AugVYGdc5U0DpdUMVG7068t5JtEH11mK6kKIvrzTHjsskjPmQq-XYU07_0g6kZZEhia9ZAB7Fr9mKa8/s400/2012-11-26+19.17.47.jpg" width="400" /></a></div>
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And I choose to have: steamed white rice with cuttlefish, curries, vegetable and sliced cucumber. I have to say that I am not disappointed with my meal. The curry was delicious! But it wasn't the best. I've had better Nasi Kandar from a restaurant somewhere in Kuala Lumpur.</div>
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<blockquote class="tr_bq">
<div style="text-align: center;">
<span style="background-color: #ea9999;">Address: Nasi Kandar Line Clear</span></div>
<div style="text-align: center;">
<span style="background-color: #ea9999;">177 Jalan Penang, Georgetown, </span></div>
<div style="text-align: center;">
<span style="background-color: #ea9999;">10000 Georgetown, Penang</span></div>
</blockquote>
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Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com2tag:blogger.com,1999:blog-3905056702113071926.post-22626168784090080662012-12-12T21:42:00.003+08:002012-12-12T21:42:56.542+08:00Cabbage Rolls Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09Dw4UfzATMgYo_Qobwr0kj_GbCQAxTrVy2K_06SlGWaGptBSj_qYLCqK6xmMS_1AU0O8wEFpqYZQJ55s-R4k8DYsCd3DJN7-UpGAriqtR7Jku-VmNlgVOWw81GAKngh0sJTj0_rxptk/s1600/DSC_0172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj09Dw4UfzATMgYo_Qobwr0kj_GbCQAxTrVy2K_06SlGWaGptBSj_qYLCqK6xmMS_1AU0O8wEFpqYZQJ55s-R4k8DYsCd3DJN7-UpGAriqtR7Jku-VmNlgVOWw81GAKngh0sJTj0_rxptk/s400/DSC_0172.JPG" width="400" /></a></div>
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It has been quite some times since I've update this blog. I think it has been quite a while since my last experiments with food. Remember the last time I made<a href="http://ai-foodies.blogspot.com/2010/07/cabbage-wrap-with-kimchi-paste.html"> Cabbage Wrap with Kimchi Paste</a>? That was like 2 years ago! I thought I should try making cabbage rolls/wraps again. Instead of using Chinese cabbage, I opt for round cabbage this time. I have to say that Chinese Cabbage was easier to work with. Instead of serving them with spicy kimchi paste, I served this one with chicken soup instead. It's very healthy and delicious! </div>
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<span style="font-size: large;"><b>Cabbage Rolls Soup</b></span></div>
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1 medium round cabbage</div>
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2 chicken breast - ground</div>
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1/2 cup mushroom - chopped</div>
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1 medium onion - chopped</div>
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1 tbsp Worcestershire sauce</div>
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black pepper</div>
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2 cups chicken stock</div>
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salt & pepper to taste</div>
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<ol>
<li>Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.</li>
<li>In large bowl, combine ground chicken meat, chopped mushroom onion, black pepper, Worcestershire sauce and salt. Marinade in refrigerator for 30 minutes.</li>
<li>Place about 2 tbsp of meat mixture in center of each cabbage leaf (it actually depends on the size of your cabbage leaf), and roll up, tucking in ends. Steam the rolls for 10 minutes.</li>
<li>Arrange the steamed cabbage rolls in a soup pot and pour chicken stock. Simmer for another 10 minutes. Add in salt and pepper to taste.</li>
<li>Sprinkle some parsley (optional) just before serving.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxlN0Ez7SIq9P8to6gVCe6Jr6H2GGbCPc90jqoCyjN2QP_EMp1iPeGYBfpSyL0epiWdKFYKfXEGCDxYlBhpOBMIdiHLIWuW1aMOw0Mi-cQ6k2MGM75wPuR2V966s8ce700iPgktJhJOc/s1600/DSC_0176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWxlN0Ez7SIq9P8to6gVCe6Jr6H2GGbCPc90jqoCyjN2QP_EMp1iPeGYBfpSyL0epiWdKFYKfXEGCDxYlBhpOBMIdiHLIWuW1aMOw0Mi-cQ6k2MGM75wPuR2V966s8ce700iPgktJhJOc/s640/DSC_0176.JPG" width="428" /></a></div>
<br />Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com5tag:blogger.com,1999:blog-3905056702113071926.post-71813554732478860082012-11-22T07:25:00.005+08:002012-11-22T07:25:51.263+08:00Beef Goulash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiAeBhOpuR2ZxClChMrnl69iDmh0lojHGPSYuxtw0F58sxndGWXUDYY_92L1WZJLI5Iz1Jpbe6wb6sgUhdEmSSTUZC-hV90OTXlxuFS6ZydlvHebt9d4n5on7eACxmm1gp8PtwqkC3EI/s1600/DSC_0158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOiAeBhOpuR2ZxClChMrnl69iDmh0lojHGPSYuxtw0F58sxndGWXUDYY_92L1WZJLI5Iz1Jpbe6wb6sgUhdEmSSTUZC-hV90OTXlxuFS6ZydlvHebt9d4n5on7eACxmm1gp8PtwqkC3EI/s640/DSC_0158.JPG" width="428" /></a></div>
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<a href="http://en.wikipedia.org/wiki/Goulash">Goulash</a> or Gulyas is a soup/stew originating from Hungary. I first heard of this dish during my practical training. The executive chef was from Hungary. I remembered how the chefs would teach me to put in more and more paprika into the dish because the executive chef likes it.</div>
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Goulash is made of meat, vegetable and spices like paprika. Meat cuts from the shank, shin, or shoulder are usually used. Goulash derives its thickness from these parts which is tough, well-exercised muscles rich in collagen. Potatoes are added to produce more thickness to the stew. This is the first time I prepared goulash. The goulash taste a bit sweet and sour (from the tomato paste) and not spicy at all (for my taste).</div>
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<b><span style="font-size: large;">Beef Goulash/Gulyas</span></b></div>
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1/3 cup vegetable oil</div>
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2 onions, medium dice</div>
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500g beef, chunk or shank - cut into cube. Mix in a bit fat</div>
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1 clove garlic - finely chopped</div>
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1 tsp caraway seed, or cumin</div>
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12g paprika/Hungarian paprika</div>
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2 tbsp tomato paste</div>
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1 liter water, brown stock, hot</div>
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2 medium potato</div>
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1/2 tsp ground black pepper</div>
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salt, pepper to taste</div>
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<li style="text-align: justify;">Heat oil in a large pot over medium heat. Cook onions in oil until soft, stirring frequently. Don't let the onion brown.</li>
<li style="text-align: justify;">Add in onion into cubed beef. Cook over low heat for 10 minutes.</li>
<li style="text-align: justify;">Add in garlic, caraway seeds, paprika, black pepper and tomato paste. Stir well.</li>
<li style="text-align: justify;">Add in hot brown stock. Reduce heat to low, cover and simmer, stirring occasionally for 1 1/2 to 2 hours, or until meat is tender. This usually depends on the type of meat.</li>
<li style="text-align: justify;">Add in potatoes and simmer until cooked.</li>
<li style="text-align: justify;">Serve hot with rice or pasta</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMcvbdQc6OCAHrwStLvFLc4VVGIEDIaoBCZebNILQhVWIi4ylFopoDcV5vb4dr8DG9UbF1c8mAw4cgC2QCBXiU1y2ElFmYj0xV7EQmB9hD4_PhRUFl80azix-O6cXyRhO03u66_7Ec9a4/s1600/DSC_0160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMcvbdQc6OCAHrwStLvFLc4VVGIEDIaoBCZebNILQhVWIi4ylFopoDcV5vb4dr8DG9UbF1c8mAw4cgC2QCBXiU1y2ElFmYj0xV7EQmB9hD4_PhRUFl80azix-O6cXyRhO03u66_7Ec9a4/s400/DSC_0160.JPG" width="400" /></a></div>
<br />Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com1tag:blogger.com,1999:blog-3905056702113071926.post-78845957463525661732012-11-10T07:40:00.004+08:002012-11-10T07:40:50.122+08:00Ddukbokkie (Hot and spicy rice cake)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTS0SVrDN-mrK-iFi2CBqcjUUDp9jmgfNfZeo1TDCSNuPVTqOU6uSLv-Mcv1XvAv5zZ6XjtfzNRNQsA4hN2XiT3mXVx6WaEnwFnUV9ZPOCCpxs6HjLLZea6yxTN15ZUhNQMygwhgmx7qs/s1600/DSC_0145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTS0SVrDN-mrK-iFi2CBqcjUUDp9jmgfNfZeo1TDCSNuPVTqOU6uSLv-Mcv1XvAv5zZ6XjtfzNRNQsA4hN2XiT3mXVx6WaEnwFnUV9ZPOCCpxs6HjLLZea6yxTN15ZUhNQMygwhgmx7qs/s640/DSC_0145.JPG" width="427" /></a></div>
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I think I've been watching too much Korean drama/variety show. Some of the popular dish which were introduced to me from the shows are jjajangmyun and <a href="http://en.wikipedia.org/wiki/Tteokbokki">ddokbokkie</a>/<a href="http://en.wikipedia.org/wiki/Tteokbokki">tteokbokki</a>. This time, I'm experimenting with ddokbokkie, or hot and spicy rice cake. It is a very popular snack which is commonly purchased from street vendors</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUH0tKlKM2GHuHHdxQtZy8KQ-HLQp1CZCOQG-pAldAKGpm8yM2fbx3UQ3XtsvnY9jkKp5oDgssw_AXWtGe0udxvZKYuEeSH90Gs9LXWacEvTNzaudYLAweF4d2RIfyg7gWHjWbkVUX9s/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUH0tKlKM2GHuHHdxQtZy8KQ-HLQp1CZCOQG-pAldAKGpm8yM2fbx3UQ3XtsvnY9jkKp5oDgssw_AXWtGe0udxvZKYuEeSH90Gs9LXWacEvTNzaudYLAweF4d2RIfyg7gWHjWbkVUX9s/s400/DSC_0033.JPG" width="400" /></a></div>
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I made my own ddok (or sticky rice cake) from scratch during my first attempt. The rice cake is made of rice flour, water and sometimes, sesame oil. The rice flour used in preparing ddok is very different than the usual rice flour which we used in Malaysia. I took the initiative to grind my own rice flour using short grained rice to make them. I think, it's important to know a bit more of our ingredients. Of course, the hardest part in preparing the ddok is the kneading process. The dough is a bit tough!</div>
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Of course, you can either buy your own ddok, or made them from scratch. On my second attempt to prepare ddokbokkie, I finally bought myself a packet of ddok from the Korean grocery store. It's interesting to compare the taste between the fresh made ddok and the prepared ddok. But, if you want to made your own ddok from scratch, you can visit <a href="http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/">Aeri's Kitchen</a>. There's the step by step tutorial and <a href="http://www.youtube.com/embed/0MhvEouOKDU">youtube</a> link. </div>
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<u><span style="font-size: large;"><b>Ddukbokkie</b></span> (Hot and spicy rice cake)</u></div>
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<i>(recipe from <a href="http://www.maangchi.com/recipe/ddukbokkie">Maangchi</a>)</i></div>
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300g Tube shaped rice cake for ddukbokkie </div>
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3 tbsp Hot pepper paste </div>
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1 tbsp or less sugar</div>
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4 cups water </div>
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7 large (or more if you're using the smaller size )dried anchovies with heads & intestines remove</div>
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1 stalk green onions (cut into long pieces)</div>
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fish cake</div>
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sesame seed</div>
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<ol>
<li style="text-align: justify;">Separate the tubes of rice cake into individual pieces.</li>
<li style="text-align: justify;">Add water in a pan, and add dried anchovies. Boil the water for 10 minutes over medium heat. Dried anchovies made your ddokbokkie taste even more delicious.</li>
<li style="text-align: justify;">Remove the anchovies and add in the rice cakes. Stir in hotpepper paste and sugar. Stir it constantly. Stirring is important.</li>
<li style="text-align: justify;">Add in green onions and fish cake (this is optional) and continue stirring.</li>
<li style="text-align: justify;">Keep stirring until the sauce is thick and the rice cake is shiny.</li>
<li style="text-align: justify;">Transfer it to a plate and serve! You may sprinkle some sesame seed for garnishing.</li>
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<br />Nash Nordinhttp://www.blogger.com/profile/10974880058665429318noreply@blogger.com2