Better known as ikan masak kicap, simply translated as fish cooked in soya sauce. If you ask me it's the garnishes that make this dish. The trio of coriander leaves, spring onions and sliced chillies brings this dish to life. Served with steamed rice it's all I need to make a satisfying dinner and I don't have anything more to say, it's simpliticity at its best!
This is our family's traditional CNY soup which we have throughout the first few days of CNY ! ! Adding whatever left over dishes along the way. When a friend gave me some roasted pork it was an opportunity to make this soup, with the roast pork added to salted mustard green, duck legs, Chinese mushrooms.
And since the same friend didn't manage to get home for CNY this year, I thought it appropriate to make this soup and invite her round for a CNY dinner! Gong xi fa cai take 2!!
It's other half's 40th birthday, so what cake? A friend was also baking a birthday and she decided on a gooey moist salted caramel chocolate cake. I decided to give it a go too as I've not made salted caramel before.
Oh! It is evil this thing called salted caramel! I'm not the kind who likes to lick spoons when cooking or baking but this salted caramel calls to me and just can't help myself! Consider this a warning for those brave enough to try! And yes, I made some chocolate shards for the first time too but the excitement of the salted caramel overshadows it.
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| Pure indulgence! |
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| I went for a moist sponge instead of gooey as per my friend |
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| Chocolate shards and icing |
It's been a struggle getting back into work mode since a great holiday back to Malaysia. So this weekend something to remind me of the whole point of going to work i.e. to pay for the things I enjoy, is much needed. A friend shared a video she came across on uTube ...what else is there than to let myself be suckered in and give it a go. So this is the result of trying out flooded icing and wet on wet techniques. It was fun and not too complicated but as always working with icing sugar, the cleanup is not so fun. And since I'm not a fan of super sweet biscuits, I'm going to need willing volunteers to eat them!
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| Made some pink ones too |
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| Daun kesom or vietnamese coriander |
It was a typical lazy Saturday afternoon, watching movies on the TV when we were attacked by the need to munch and crunch. I remembered that I picked up a bag of corn some time back and never got round to experimenting with popping my own corn. So a quick scan of the net and finger in the air selection of corn popping method, we were off. Then it was quick decision time, should we go buttered? Salted? Or caramel? In the end it was to be all three!! One thing to note, I used coconut oil to pop the corn which is healthier (pre buttering, salting and caramelising of course) and smells great!
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| Was it good? Well the saying goes a picture tells a thousand words. Btw I do feed the little one! |
There is no easy way to spell this dish and the only way is what makes sense to me phonetically. This is basically flat rice noodles in tasty broth. I can't remember what it was now but something put this noodle soup dish in my mind and won't let me enjoy other food until I have satisfied the craving for this. It's a shame that it was an impromptu dish this time as I would have loved to have some fish balls and fish cakes in it. Instead what I made was rather authentic i.e. the soup base was made from duck stock instead or the 'cheat' chicken stock. It turned out to be quite tasty and more importantly close to the taste in my mind so craving satisfied!
Finally the rest of the fruit cake has been iced. Not much different from the smaller 2 but a bit tidier I believe. So this is it for the fruit cake for this year. Maybe I will attempt round ones next year. It's late and words escape me so I close the fruit cake story with some before photos.
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| Chopped pecans |
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| The mixed batter |
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