Sunday, January 18, 2009

Miracle dessert

Yap got this recipe from his great-grandmother, she called it Miracle Dessert, and after 50 years, SK II launched its product -Miracle Water, with the name inspired from the dessert.

The dessert has got a weird combination of ingredients that I can never think of - liquorice (gan cao) and orange.

To be sure, it won't be called miracle for nothing, it is tested very useful to moisturize the lung, arrest cough and soothing the throat. I had tried this a few times and it works.

Unlike most of the bitter chinese herbs, it has a heavenly sweet taste. In fact, I am so enjoy drinking this.

No recipe will be posted here. Consideration to sell the recipe could be made for those interested, with reasonable price, haha.

Pumpkin Dessert

Here is another way to use up the pumpkins Pumpkin dessert, good to serve hot or cold
1. Cut pumpkins into cubes
2. Add the red dates, dried longans and rock sugar into a bowl of water.
3. Bring to boil for about 15 minutes.
4. Add pumpkin cubes and cook until soft.
5. Ready to serve.

Saturday, January 17, 2009

Almond Flakes

Actual batch

Trial batch

I had no plan to bake almond flakes for this chinese new year. But the idea came when i was searching for recipe to use up the 'by-product' left behind from the pineapple tart - the egg whites.

The making of the batter was really fast, it only took me about 15 minutes including preparing of the ingredients. While the most time consuming part was the baking. I could only bake 6 small pieces at a time due to the size of my baking pan. However, the whole process only took about 1 hour.

The trial batch was quite bad-looking, they were too thick with some of the parts burned while others remain pale. However, they taste really nice, so crispy and aromatic. I even range this higher than pineapple tart because it is full of almond (i just can't resist any nutty food).

But i am so sad when it comes to my actual batch. It has more pleasant out-look but the taste is not good. They are not so crispy. Perhaps it was due to the low temperature that i used. Pls, anyone, can you offer yourself to finish my product?

Thursday, January 15, 2009

Chinese New Year Cookies (Trial)

pineapple filling

pineapple tart (tangerine shape)
almond cookies

cornflakes cookies

Wednesday, January 14, 2009

Pineapple Tart

Pineapple tart is always the dessert i wanted to make since i started on my baking journey in September last year. Many bloggers have told me that making pineapple tart is not easy, especially if u wana make ur own pineapple jam. It takes a lots of efforts and tones of sweats and time. Not to mention the extra-complicated techniques in moulding the 'pineapple' shape of ur tart. But still, i decided to give it a try before i give up.

Now come the 'excellent' time for me to bake pineapple tart - chinese new year, -the time in a year when we can indulge ourselves with those sinfully sweet and fattening food. I decided to start everything from scratch as many have commented that those commercial pineapple jams available are either too sweet or too dry.

Cutting pineapple is a real challenge for me, not to mention the difficulties in picking correct pineapple for the tarts. I had seen Charles cut the fruit for so long and end up with little flesh (Charles, sorry for sharing ur bitter experience, haha...). But my dogged determination on baking pineapple tart tells me to face the challenge. And after i cut the food, i know that cutting pineapple is not that difficult (sorry, time to show off). The cooking is not that difficult also (again...). The whole process from cutting pineapple to yielding the jam take 1 hour plus, quite a reasonable time. Perhaps it is due to the amount of pineapple (I only use 1 as this is only a trial)

Sunday, January 4, 2009


Pizza time everyone? Yeah, i finally baked this type of thin-crust pizza instead of deep pan pizza that normally i used to bake. Thin crust pizza was originated from Italy while deep pan pizza was evolved from thin crust pizza by Americans. Call it second generation pizza? Whatever it is, pizza has been a symbol of westernisation. With the rapid growth of Pizza Hut chains and its rilvary such as Domino pizza, eating pizza has fast becoming one of our cultures.

Although thin crust pizza has not gain much popularity as compare to deep pan pizza, it does have its own unique taste that never fail to make ur mouth watery. I decided to search for the recipe from Italy (through net and translated of course, haha) and with some modifications, I finally produce my own version of pizza. With two type of toppings, 'thousand islands' and 'egg paradise', they could really match up those commercial pizza, if not better ...haha

I like the crust very much and the baking time are shorter than my previous pizza. I am sure I will bake it again and again in future.

The recipe is from Happy Home Baking (italian version.. hehe)