Cream Puffs for the Ladies

First of all, YAY.. I see improvements in my cream puffs! *grins*. Last Saturday, Kim and I made cream puffs for GROW’s Women Fellowship. It was Kim’s first attempt. She enjoyed pipping the pastry and filling the custard filling into the baked pastry. The cream puffs turned out well (better than the ones I tried at home) although Kim just estimated the weight for all the ingredients as she doesn’t have a weighing scale. Good job Kim

Sem 1 Final Exam

Group A (my group)

Group B

Group C

Group D

Group D scored the highest with the total points of 122. Congratulations guys!

Group C = 120 points

Group B = 119 points

Group A = 115 points

Sad to say, the soup that I made scored the lowest. It was really unexpected because the texture and taste was much better compared to the one I cooked during our trial exam. But again, cooking is a very subjective thing. Anyway, I am glad for my improvement within that 2 days *grins*

This is the soup I cooked during trial exam. There were too much mushroom chunks in it.

I blended the mushroom chunks on the 2nd day. The judge commented that it was a bit salty.

The Power of Patience

Our daily bread from RBC

22 But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, 23 gentleness and self-control. Against such things there is no law. 24 Those who belong to Christ Jesus have crucified the sinful nature with its passions and desires. (Galatians 5:22-24)

We’ve all heard the prayer: “Lord, make me more patient—and do it now!”

Why is it that patience evaporates when we are late for a critical engagement and are caught in a traffic jam? Or we rush to the “10 items or less” line at the store, only to find someone in front of us with 16 items!

Being forced to wait ratchets up the stress and shortens our fuse. When that happens, we not only fail to be patient but we undercut the Spirit’s work in our lives.

Patience is not just a virtue, it’s a fruit of the Spirit (Gal. 5:22)—which means that demonstrations of impatience reveal the sour fruit of our fallen hearts rather than the sweetness of Jesus in our lives. Since God is a patient God, when we abandon patience we miss the opportunity to show our world the glory of God through our lives.

Bursts of impatience only demonstrate that we are more concerned with our own agendas than the needs and struggles of others. So let’s all take a deep breath and turn our focus away from ourselves by patiently loving others instead of ourselves in the midst of stress.

Avery’s Closet

Let me show you my closet…

Ta-dah! I have a pair of new jeans.

Weee!

Coconut Tarts

Coconut Tarts

Coconut Tart Recipe

For the crust, click here for the recipe.

For the coconut filling (makes about 7 tarts):

50g butter

50g sugar

1 egg

25g plain flour (sift)

25g desiccated coconut

1/2 tsp vanilla essence

Method

1. Cream butter and sugar.

2. Add in egg and vanilla essence. Stir well.

3. Add in sifted flour and desiccated coconut. Mix well.

4. Scoop mixture into pastry case.

5. Bake at 180 degrees C for about 20 minutes.

Random Photos

Hawker Food and Curries

Fried Bee Hoon

Char Koay Teow

Char Hor Fun

Claypot noodles

Sayur Lodeh (coconut milk stew vegetable)

Assam Pedas Fish

Chicken Curry

Nasi Kunyit

Rice

Nasi Lemak

Fried Rice

Claypot Chicken Rice

Claypot Chicken Rice Recipe

120g long grain rice (wash & drain)

300ml water/stock

50ml oil

1 clove garlic (chopped)

30g dried shrimps (soaked & drained)

100g chicken (cut into cubes)

2 pcs shiitake mushrooms (soaked & cut into strips)

carrots (diced)

for seasoning:

1 tbsp light soy sauce

1 tbsp oyster sauce

a little dark soy sauce (for colour)

a pinch of salt (to taste)

Method

1. Boil rice in a clay pot. When rice is cooking, prepare the ingredients for frying.

2. Heat oil over moderate heat and fry garlic and shrimps until fragrant.

3. Increase heat, add chicken, mushrooms and seasoning. Fry until chicken meat is just cooked. Add in carrots and leave aside.

4. When rice is almost cooked, spread fried mixture on top, cover pot and cook for another 10-15minutes over low heat.

5. Mix the steaming rice with the fried mixture.

6. Garnish with spring onions.

Cappuccino Sponge Cake with Buttercream Icing

Cappuccino Sponge Cake Ingredients

4 eggs (app. 240g)

100g castor sugar

120g plain flour (sift)

60g oil/melted butter

1 tsp cappuccino flavour

Method

1. Get ready all the ingredients.

2. Using high speed, whisk eggs until frothy. Add in sugar slowly.

3. Add in cappuccino flavour.

4. Whisk mixture until very light and fluffy.

5. When egg mixture is very fine and smooth, divide it into 3/4 and 1/4.

6. Fold flour lightly into the 3/4 egg mixture in one direction.

7. Lightly mix oil into the 1/4 egg mixture.

8. Combine both mixtures together and mix well. (*Do not over-mix to prevent air bubbles from breaking up, resulting into a coarse and hard cake)

9. Pour into a lined and greased baking tin and bake in a preheated oven at 180 degrees C for about 30 minutes.

10. Remove and leave it to cool.

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Buttercream Ingredients

125g butter (cut into cubes)

60g icing sugar

2 eggs

Method

1. Whisk eggs and icing sugar for about 10 minutes at high speed till fluffy.

2. Remove into a bowl and refrigerate it.

3. Using the same bowl, cream butter.

4. When butter is well beaten (still cold), turn to low speed and pour in the egg mixture.

5. Cream the two mixture together until a smooth cream is formed.

6. Keep refrigerated.

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