Almond Cream Scones

Cream scones has been a buzz in the forums and blogs for quite some time and today I finally did my own version of it. This version is without butter, all it needed is heavy cream. The result, it's pretty good if you asked me. Even Evy grabbed two pieces and said it's delicious. Edda enjoyed one piece without the raisins. It's so easy to make too, just dump everything together and bake and you get cream scones in 12 minutes.

Yong Tau Foo Soup

Yong Tau Foo in Ikan Bilis Soup. For the filling, it's the frozen tub fish meat emulsion, thaw it overnight in the refrigerator and marinate it with chopped scallion, carrot and sesame oil. Mix well and stuff your veggie and taufu pok.

My short-cut ikan bilis broth recipe:

1/4 cup of ikan bilis (dried anchovies)

4 cups of water

1 or 2 tsp. of chicken stock granules

Dash of fish sauce, to taste

Crispy fried shallots

Method:

1. Add a little oil in a saucepan. Pan-fry the ikan bilis until brown and crispy. Add in water. Let it boil.

2. When boiled, add in the yong tau foo, seasonings and crispy shallots. Turn the heat to low and let it simmer until the yong tau foo are cooked.

3. Serve in a bowl and sprinkle more fried shallots on top. Serve warm.

Also the repeat, Yong Tau Foo with Sweet Bean Paste Sauce. The bean paste sauce recipe is courtesy of Rasa Malaysia. I simply love it!

Banana Cake

Since I have some leftover ripen banana in the freezer, I decided to try Yochana's Banana Cake recipe. This recipe has been tried by many and had received great reviews. However, can someone please tells me why my arranged sliced banana ended out like that? It shifted places while baking in the oven and ended out looking so ugly. I saw others who have nice banana slices laying on top unlike mine. Any tips/trick in achieving that?


No idea how it shifted from the top of the cake to right in the middle? Looks good though, LOL!



This is the part without the banana slices. Taste wise, I like this cake because it is really soft and moist. Definitely a keeper like the others said. Thanks Lucy! :)

Oh, I used Hugbear's link because it's very hard to locate Lucy's recipe in her blog. See how Hugbear banana slices are in placed after being baked? I wonder what's wrong with mine? *sigh*

Brown Sugar Kaya

I decided to experiment with my food again. Instead of the Pandan Kaya that I normally made, I tried my hand on the brown sugar kaya. The color of this kaya is quite yucky isn't it? LOL!

I used the same recipe just omitted the pandan extract and substituted the sugar with brown sugar and put everything in my breadmaker. It turned out in clumps and liquid separated, unlike the nice texture I got from my pandan kaya. Don't ask me why because I have no clue, thus I have to blend everything in a blender and turned out like the above.

Tastewise, it was like kaya with the fragrant of brown sugar (I did cut down on the sugar), not too bad at all. But I just dislike the color of this kaya, not appertizing looking at all. Guess next time I better stick with my pandan kaya. :P Or if I brave enough, I might experiment it with white sugar without the pandan extract and see what color it would produce. Hehe...

Green Tea Powder (Baking)

Since a few of you asked me about green tea powder, I thought I just post up a picture for you to see. So that whenever you are back in M'sia/S'pore you can go buy it yourself or ask someone to buy and ship it to you. :) This is the one I have been using and I really like the green tea fragrant it has.

Green Tea Pound Cake

I made a marbled green tea pound cake to a friend's house recently and Evy loved it. And since I have all the ingredients at home, I made another one for her but this time I made it all green tea. This recipe was adapted from Kraftfood~ Grandma's Pound Cake; and definitely a keeper recipe for me. It is just as good without changing anything in the recipe, the pure vanilla extract itself made the cake Mmm..so good.