Saturday, August 5, 2017

52nd National Day 2017


Two years ago, Singapore celebrated its jubilee year, 50th birthday, at the Marina Bay platform. The RSAF (Republic of Singapore Air Force) put up a mind blowing aerobatic show featuring F16s fighter plane from the Black Knights.  What we were missing was the Red Lions due to bad weather.  Two weeks ago, we were back at Marina Bay where we stood at the same place but different spot awaiting for the National Day aerial fly-past.  Great weather despite hot and humid.  It was awesome sight when the Red Lions parachuting down right above us.   In coincide with NS50 (50th year milestone of national service of Singapore), F15s fighter plane were used and flew by NS men pilots.  The heart pounding moment was the entire aerial fly-past appeared so close to audience.  Fantastic performance indeed!  We did not stay for the fireworks as we had two years ago because it was a nightmare getting out of the place at the end of the firework show. 

Happy 52nd birthday, Singapore!










Wednesday, August 2, 2017

Wordless Wednesday

#399
Ingredients
Blanched broccoli floret
Tamagoyaki
Dried prune
Chicken ball
Steamed pumpkin (seasoned with soya sauce and mirin)
Carrot flower
Rice ball

Itadakimasu!

Wednesday, July 26, 2017

Craneberry yogurt chiffon cake

I have a soft spot for cotton, fluffy, spongy cake.  Whenever I have such craving, I will treat myself with the pandan chiffon cake from Bengawan Solo.  But I have never thought of baking one. Last year, whilst I was browsing aimlessly at Phoon Huat shop at Woodlands with my mum, I spotted some 17cm tube pans.  I bought it and started experimenting chiffon cakes since. 

I have attempted pandan chiffon, a tea flavor chiffon using TWG fruity tea leaves (gifted by our niece) and also, matcha powder which my hubby bought it in Tokyo during his business trip.  The recipe I tried used 3 eggs whites without cream of tartar.  And I beat the meringue till soft peak.  All of my chiffon cakes failed to raise resulting a rather dense and short cake. 

This craneberry yogurt chiffon cake, however, rose well and was taller than all the previous chiffon that I had baked although I had accidentally mix in additional egg yorlk (4 instead 3).  Egg whites was beaten to stiff peak as opposed to soft peak in my previous bakes. The inclusion of rice flour seemed to gives the chiffon cake a really nice soft and spongy texture.  I shall be experimenting more with rice flour in the future. 

Receipe adapted from Anncoo Journal's sakura yogurt chiffon cake.

3 egg yolks
25g sugar
40g oil
100g natural yogurt
60g cake flour
20g rice flour
4 egg whites
50g sugar
1/4 tsp cream of tartar
3/4 tsp vanilla essence
60g dried craneberry (chopped to small pieces & coat with flour to prevent sinking to the bottom of the cake)



Thursday, July 20, 2017

Fuss free bento

#398
A last minute request the night before his bedtime. No elaborate details.  Simply a fuss free bento which I rushed home to prepare after a yoga exercise in the mid-morning.  After that, I hand delivered to him at the designated school gate.

The paper baking cup came in handy which could hold two pan-fried gyoza and a small piece of black peppered salmon fillet.  Other side were just blanched leafy vegetables (cai xin) and carrot flowers.  Soup and udon noodles were packed in the vaccum flask.




Tuesday, May 23, 2017

Mother's day


Do you honor your parents?

Mother's day is another occasion that is celebrated over a sumptuous meal (in my humble opinion).  Chinese restaurants will create a special menu for the parents and grandparents.  They do not just honor the mothers but both parents and grandparents (if any) making it like a great union or gathering.

Two weeks ago, I was literally heart broken when I was told by my dear 9 years old son that 'we do not celebrate Mother's Day in our house'.  That moment, I felt that I have failed my duty as a parent!  I began to question myself whether I have raised a child who lacks empathy towards parents.  Filial Piety, a virtue of respect for parents that I firmly believes begins at home.  Have I been too focused academic performance that totally neglected in character building for this little one?  What kind a person he will become? Upon reflection on my parenting journey, I come to realise that apart from the teachings in kindergartens and schools, kids learned from parents too. Papa, is the root of the problem.  He is brought up in a tradition Chinese family where woman is meant to serve the man and does not have equal status in a household.  He is a  'Male Chauvinist Pig' that I guess, has an influence over my son's behavior.  I hope to change the mindset of my son (since I am totally helpless with his Papa).   

Despite wrenching heart moment, I cajoled my boy to make a Mother's day card for me instead.  Most importantly, I reminded him that there is no need to buy expensive present to pamper your mother now.  (He can shower me with gifts when he grows up as a working adult later ;) And I even showed him what he had made/created during his preschool/kindergarten days like a jewellery box made from ice cream stick or a simple card with love message that, some of which, I have kept it. 


I hope there will be some nice surprise from him next year. 

Thursday, April 27, 2017

Peacock



#397
This was one of the prettiest peacock I ever made. It has become more difficult to prepare a karaben nowadays due to lesser or no bento made for the boy at all. However, I had the opportunity to do so for the month of April because my boy was selected to attend 5 lessons of Science Olympiad after school hours.  He requested me to bring lunch for him.  And I did for the past weeks.  But I realized my bento-ing skill has become rusty and was not able to create a presentable one. As usual, I asked him what would he like to eat for his lunch the night before.   Then I kept on suggesting some of his favourite food which came to my mind until my boy stopped me.  Unexpectedly, his reply was "Don't tell me, I like surprises!"  Feeling motivated and encouraged, I was in such a high spirit making his bento that my creation simply at its best.  The peacock is made of thinly sliced (Chinese) flat fish cake, patterned nori/corn kernels with a drop of ketchup (for its feather), carrot (for its beak)  and tiny broccoli floret (for its crown). 

In his lunchbox, he has :-

Fried mee hoon with cabbage, carrot and fishcake
Pan-fried gyoza (homemade)
Boiled broccoli


A happy belly, a happy boy!