Layers Pandan Konnyaku Jelly

Since I didn't have any fresh fruit in the refrigerator, I decided to make the double layers pandan flavor Konnyaku jelly. I just followed the recipe at the back of Red Man Konnyaku jelly and added pandan essence and pour half of it into the mould. Place the half filled mould into the fridge to speed up the harden process and meanwhile adding some milk into my leftover jelly liquid. Took the mould out and filled the rest of the milk base jelly into the mould, put in the fridge for at least 3 hours before consuming. What can I say except yummy...the texture is just shiok especially on the hot summer day.

Evy is Walking

Finally my sweet little girl is taking off. She started to take steps at 13.5 months and really walking at 14.5 months. Now at 15 months 1 day, she is walking like a pro. It's just too cute to see her walking around the house. When she wanted to be carried and I was half way preparing dinner and ignored her, she would fuss and walk around the house in frustration. Yeah, even a little girl has attitude!

She loves outdoor so I would take her out to the front & backyards everyday just to let her walk around the lawn. Each time I want to go out I would say to her, "Go grab your shoes at the front door and bring it back here because we are going for a walk." and she would go grab her shoes and bring it over. I even asked her to wear her own shoes! She is just too young to get the concept yet but she sure try, like lifting her feet to let me put the shoe in. :) I really amazed at the things she understood. In just a couple of months, she would really start talking and that would be too cute!

Slow Slow Slow...

I'm still waiting for Chong to send the food pictures and he is taking his own sweet time. *Just want to get a cane and whip his ass* No idea what has gone into his head. I told him I want to take my own food pictures and put it in my computer myself but no he said. He said I don't know how to adjust the light setting, blah blah blah...and my pictures will turn out bad. Geez...doesn't he know there is a setting called automatic?? Also, this is MY BLOG, I can do whatever I like with it, eventhough my pictures might not turned out as good, still I can do whatever I want with it. Now, I have to wait for his lazy ass to edit those pictures he took and send it to me before I can post it. And what does he do? Playing his computer games instead of sending me those pictures!! So you know what happen whenever I'm late to post, is his fault!! What is his problem anyway?

Garlic Bread

I made garlic bread this morning. My garlic is too coarse, guess I will have to process it in my food processor next time if I want to make it again (or smash it really well). This bread was so soft when it's still warm from the oven, so good. I made my own garlic topping and not sure whether it's the right way or not. But this was what I did.

Garlic topping for 6 buns
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3 cloves of garlic, smashed it with some salt.
2 Tbp. of soften butter
1 tsp. of dried chopped chives

Mixed all together in a bowl. Spoon it in a small zipper bag, cut the tip off one end and squeeze it on top of the dough before baking.

Coconut Jam Bread

My second attempt at bread. Got the inspiration from the cookbook "Make Your Own Bread". Use the basic sweet dough, roll it into a long shape and tie a knot in the middle and fold the ends down. Brush the top with water and press it down in a bowl of crushed coconut and arrange 3 buns together to proof for an hour on a baking sheet. After an hour, put a spoonful of jam in the middle of each bun. It can be any flavour jam (strawberry, blueberry, peach, etc). Then bake in a preheated 375'F oven for 10 minutes.

I didn't do a good job on the jam as you can see. Not sure why my jam spread out instead of staying in the middle looking pretty. :oP

My First Attempt at Making Buns

Finally decided to make sardine buns today using Gina's Basic Sweet Buns recipe. The variation I made: I added 1 tsp. of bread softener in addition to the bread improver. I don't have a stand mixer, so I did everything by hands. I rolled the dough until the butter was incorporated into the dough. And then I rubbed the outside of the dough with extra virgin olive oil before proofing for 5 hours (had to go out). Overall, I'm very satisfy with the result, the bun is soft like it should be. I just need to practise how to put the filling inside the bun and roll it into ball. Still not good at this and some of my filling was leaking out (greedy, wanted to stuff a lot of filling too). I only made 6 sardine buns, the rest I freeze it and will try it with chicken curry filling or plain green tea buns.

Venturing into making bread and buns is not too bad, will experience with more recipe later when I find time again. Thanks Lily for her instant yeast, without that I won't be able to make buns.