端午节 (dumpling festival) beckons. And it’s time like this memories of mom come flashing back. Mom used to make delicious bak zhang. She taught the art of wrapping the zhang. But the silly me didn’t even think of jotting down her recipe!!

I went ahead and made them anyway – my first attempt, thanks to the many recipes found in YouTube. And I even went a bit further – I also made a handful of the sweet nyonya zhang, though I much prefer the savory Hokkien zhang. H said I was overly ambitious. 😂 

Years ago, I was privileged enough to be given a nyonya zhang by an office colleague. That zhang was yummilicious. What intrigued me was the hue of blue on one side of the zhang, something I’ve never seen from those sold at the markets. The color does nothing to the taste of the zhang, but I subsequently learned that the bluish hue was something a truly authentic nyonya zhang should have. I googled further, and learned that the blue coloring was obtained from the butterfly pea flowers (bunga telang). 

So fascinated with the nyonya zhang was I that I decided I had to make them. But it must have the bluish hue – or nothing. So I went around asking the florist and the storekeepers in the markets if they had bunga telang. But I met with little success. The florist told me I should have ordered a pot from her in advance. One shopkeeper told me I could pluck some from the nearby CC. I went, I looked, and I returned home empty-handed. 

Then I tried Carousell, and lo and behold, the flowers, both fresh and dried are readily available! I wasted no time and met the seller for 10g of dried pea flower at $1.50. 

Then today, as I was on my way to the market, I noticed some blue flowers growing in the fences around my neighborhood. On close inspection, I discovered that those flowers are non other than BUTTERFLY PEA FLOWERS which I had been searching for!! And they are right there under my block, and under my nose!!! 

Ok, so I didn’t know pea flowers are actually creepers. But than, if I had been more observant, I probably would have noticed them earlier, and making the nyonya chang would have been a sweeter experience! 

Ah, the power of observation (or the lack of it)…

Oh, the nyonya zhang turned out overly spicy! I doubled the portions of the ingredients in the recipe and I guess I probably overestimated the spices. H said there were not fit for human consumption. Sigh. 

The bak zhang fared slightly better; but they could do with a little more salt 😜

It’s a learning process. I think my mom would have been proud. The next attempt would be better 🙃

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Berry Frozen Yoghurt 

November 16, 2016


Recently, I bought myself a new toy – an ice-cream making machine.
And this is one of the recipes I tried – Raspberry Yoghurt ice-cream.  It tastes more like sorbet then ice-cream – kinda sour which appeals more to Slim Lady.   I prefer ice-cream which is thicker and creamier.

Oh well, I’d have many opportunities to try making those. 😉🙃


 

Red velvet cupcakes 

November 15, 2016

I’m not really into cakes. My interest has always been macarons, macarons and macarons. And this is quite evident in my blog. I have more posts on macarons than anything else. Which explains why I choose to have MACARON as the central theme of my blog. 

But I made a discovery recently. Having tasted one such cupcake from 12 Cupcakes the other day, I realized cupcakes are pretty scrumptious, if not more so than macarons. Macarons are just too sweet. As I’ve mentioned before, I enjoy making macarons. I find it challenging and therapeutic. But eating them is another thing. They are just too sweet for my liking. 

Let’s come back to cupcakes, the topic of this post. Like macarons, there’re 101 flavors of cupcakes. And they just look as pretty and tasted just as delicious.  I went hunting for the red velvet cupcakes recipe, and found one from the Net and here’s the result! 

The cupcakes are light and fluffy, and I’m surprised at how easy it was to bake these.  😋🙃

XO Sauce Angel Hair Pasta

November 14, 2016


It took me only 15 minutes to whip up this variation of Aglio Olio for dinner. First time using the XO sauce, and it gave the dish an Asian twist. The capellini pasta, also known as Angel Hair pasta, is just like our local “mee kia”, but it is surprisingly more springy in texture. The bonito flakes add a nice touch to the dish. 2 serving is too little for us. Next time will cook more 🙃🙃


I took a long hiatus from making macarons until recently.  I used to be pretty good at them. They turned out lovely, with well developed feet. Friends were amazed, and impressed.

But then suddenly, they started getting quirky.  They have underdeveloped feet. Or over developed feet which extends outward. In other occasions, they get to brown either on top or the bottom.  And sometimes, they are hollow inside!  Very frustrating and it drives me up the wall!

My love affair with these fellas goes years back.  I love making them; but not as much as eating them. I think they are too sweet and I have never had a sweet tooth.


These oreo macarons were made on a whim. This time, the feet raised too high and fast, and it extended out. Not very satisfied with the result. And the oreo?  Man, it tastes anything but oreo.  Next time, I’m gonna crush some orea biscuits and place it in the centre  of the buttercream.

I’m convinced macaron-baking is a science. You never get the same result each time you bake them.

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Chocolate Truffles

December 29, 2012

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This Christmas, instead of the usual macarons, I decided to make chocolate truffles to give away as presents.  It was a crazy thought.  My adventure with the truffles began when I caught sight of four little cute chocolate balls, all wrapped to the nigh, in a pretty little box in a picture posted by a Facebook friend.  They were pretty and made good Christmas gifts, I had dropped a comment.  And my friend told me those are chocolate truffles –  ganache-filled creamy chocolate candie.  Until then, I have had no idea what a truffle was!

I got the recipe from my dear friend, who also shared with me half of the ingredients needed to make the chocolate candies.  I must say  truffles-making ain’t that difficult, compared to macaron-making.  The only down-side is that it makes my kitchen pretty messy, with chocolate stains on the dinner table, on the sink, and even on my clothes!  But it’s a small price to pay, considering the whole of my kitchen were smelling like a chocolate factory!  What’s more, the truffles turned out not only looking good, but tasted yummilicious as well!

Most of my friends were pleasantly surprised when i gave them the candies.  Some asked if I had bought them, coz they looked so professional 😛

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