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Girls' Best Friend

Bright and sparkly. Gemstones came to my mind when I was removing this Dragon Fruit and Orange jelly from the mould. Like a combination of gemstones...rubies, amber and diamonds, all in one!

Dragon's Eyes

The literal translation for the name of a small brown, juicy exotic fruit from the lands of Asia, known as Longan in Chinese, packed into these muffins


A taste from the humble beginnings, the Long Bean Rice brings back beautiful memories of the yesteryears

Light and Fluffy

Lemon, Yogurt and Cranberries~a nice blend of flavours in a light and fluffy chiffon cake

Bread Stories

Asian style buns ~ Popular as breakfast food or snack, sweet/savoury fillings wrapped in soft, cottony bread

Sunday, 24 June 2012

Spicing a Breakfast ...or Two

I have never tried my hands at making bread puddings before this, curiosity aroused when I was captivated by the one that I saw at Wendy's.  Hers was looking all bright and cheery.  I made a mental note to try it out one day.  Pretty sure with a nice cup of coffee, it would spice up breakfast.

The opportunity came when I had some leftover store bought bread, the one from a new kid on the block.  I find their bread to have better texture.  My guess was it would do well in the bread pudding, hoping that it wouldn't turn out too soft and soggy.  

And viola,  this was the bread pudding that perked up our breakfast the other day.  I love the bright colors of this pudding. And how the bread pieces are arranged , making it look very neat and pretty (learned this from Wendy too).   I used orange ginger jam, scattered a mixture of craisins, raisins plus some apricots and top it with a dash of mixed spice.  I left the bread soaking overnight and bake it in the next morning for a fresh and warm bread pudding.  

Yummeh! Oh, and we love the crispy peaks too! 

Recipe : Table for 2 or More

Tuesday, 5 June 2012

Long Time No Write...

Hello world! Blog has been neglected for quite awhile, in fact gaps between posts are growing wider.  And there's this strange instead of at home feeling while I try to put this up.  Can't help it, finding it difficult to have enough "me" time to spare for this.  I am glad that friends are still dropping by and leaving some words too.

Let me just do a quick share of what we had for breakfast this morning to get my 'engine' started again.  I can't remember how I landed on this recipe.  Somewhat like how with my bad sense of direction, i sometimes end up somewhere which was totally unplanned for.  But this is definitely treasure stumbled upon.    It was indeed a very yummy banana walnut steamed cake.  Thank you Lily of Wai Sek Hong!

Simple ingredients that yielded very soft and fragrant cakes in minutes.  Best part is they are fat free and steamed.  i.e. less guilt!

Source : Lily's Wai Sek Hong


  • 4 Eggs
  • 1 cup Sugar (reduce to 3/4 cup)
  • 2 cups all-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Baking Powder
  • 6 Riped Bananas - mashed
  • A pinch Salt
  • Chopped walnuts (optional)

  1. Sieve flour together with baking soda, baking powder and salt.
  2. Separate egg white and egg yolks.
  3. Beat egg whites until foamy then gradually add in sugar, whisk until thick.
  4. Add in egg yolks and whisk to combine.
  5. Mix in flour mixture and mashed banana, beat until well combined.
  6. Pour batter into muffin lined tins/cups
  7. Top with chopped walnuts if preferred.
  8. Steam for 20 - 25 minutes.


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