Saturday 15 March 2008

Sweet Secret

Made some of the Custard Cream Puff upon request for afternoon gathering. So rather then the usual cream puff that is filled with egg custard, I decide to decorate it with some extra topping to make it more presentable and add on some extra crunch.

I dipped the filled puffs with some dark chocolate coating then decorate with some ground oreo, toasted peanuts bits and chocolate rice. Does these look wonderful compare to the usual cream puff. It's pretty easy, just coat the top with some dark or white chocolate then sprinkle whatever toppings that you prefer.

Em.......after tasting the western tea snacks. Let's get back to this famous Thai-style dessert which is a must HAVE when you visit any part of Thailand. Usually this Sticky Rice dessert is either sever with Mango slices or Durian. And our family prefer Durian compare to Mango. This dessert is done by my Mum, with the recipe provided by me :p and using the Authentic glutinous rice that is air-flown from Bangkok during brother's trip over there.

Ingredients: (serves 2 - 3)
100g Glutinous Rice
80ml Water
4 Tablespoons Of Sugar
200ml Coconut Milk/Cream (non-chilled packet)
1/4 Teaspoon of Salt
1 Tablespoon Cornflour Solution
A Few Seeds Of Durian or 2 Mangoes

1. Soak the glutinous rice in some water that is enough to cover it for about 3 hours.
2. Wash till water is not cloudy and drain away the water.
3. Steam the rice on bamboo steamer for about 30 minutes or more until it is cook through, set aside.
4. In a small saucepan, add in water, coconut milk, salt and sugar.
5. Stir over low heat till sugar dissolves then thicken with cornflour solution. Remove it from heat.
6. Reserve about 1/4 cup of coconut syrup to drizzle on the rice before serving.
7. Pour the rest of the syrup onto the hot glutinous rice, cover and let it soak for about 5 - 8 minutes, remove the cover then stir and mix well.
8. To serve, put a portion of the coconut sticky rice on a plate, followed by a layer of Durian meat or mango slices, drizzle some of the coconut syrup over the top.

Monday 10 March 2008

Mini Pooh Bento Set

Got these cute little 3 layer Mini Bento Box from Daiso and I knew I must do something with it. And the very first thing that come across my mind was to make these Mini Pooh Bento Sets. I made these for Reyon and my colleagues and everyone of them said that they are too cute to be eaten......

This is a very easy to prepare and I am sure anyone of you will do a great job on this with the help of these cute pooh utensils. I used the Pooh Vegetable Cutter to cut out Pooh Head print on the apple slices. Then I used the Pooh Cookie Cutter to cut out Pooh Head Print on Bread, Cheese and Seaweed in order to sandwich them together.

Saturday 8 March 2008

Penang Banjoo Hotdog

I had never tested the actual version of the Banjoo Hotdog. The photo you see is from what I made based on the details that my Penang Blog Pal, Ai Yen describe as. And according to her, the actual Banjoo Hotday had a very strong and fragrant butter and onion taste and it's only wrap with cabbage rather than the extra sausage that I added in :)

This breakfast doesn't required much ingredients and you can do the cutting the night before and just get ready the omelette skin and vegetables before assemble them.

100g Cabbage, thinly shredded
2 Medium Onion, thinly shredded
30 - 40g Butter
Pepper for seasoning, optional
4 Hotdog Buns

1. Saute the Onion with butter until it's slightly soft and fragrant then add in the shredded cabbage and continue to stir-fry for a few minutes until it almost cook and dry up.
2. You can season it some black pepper to enhance the favour if you wish.
3. Dish up and set aside.

Next you can prepare the Omelette skin to wrap the filling. You can use about 3 eggs with about 50ml of chicken stock or 50ml fresh milk depend you want a sweet or savoury skin. Divide the mixture into 4 portions and fry thin layer of omelette skin to wrap the fillings, you can drizzle tomato and mayo sauce on the filling before wrapping. Sandwich the egg roll with each hotdog bun and drizzle extra tomato and mayo sauce to serve.Posted by Picasa

a) You can add even chicken strips to strip-fry with the cabbage and served as the filling or you can wrap it with extra hotdog and top with cheese. Just substitute it with whatever ingredients that you prefer.

Sunday 2 March 2008

Winnie The Pooh Breakfast Set

In order for me to make these cute little Pooh Breakfast for Reyon. I must sincerely give my Thanks for one of my dear friend Julia. I must thanks her and her husband for taking the effort to help us source for the Pooh Series Bakeware and sent them to us all the way from Japan. Reyon and I really appreciate it and your effort really bring Big and Warm smiles to this little fan of Pooh. Thank you so much, my dear friend.

If you still remember, I had a similar cutter for Hello Kitty which I used to make Kitty Breakfast as well. So this round, when I got hold of the Pooh Cutter, I also try to make something similar and it's really cute. I made both the Big Pooh Bread as well as the mini one. And Reyon love them so much, he can finished all the 4 mini pooh bread just in a few minutes...... :) Guess kids are always attracted those those cute and interesting food. Posted by Picasa

To read more on Reyon and his Pooh Breakfast, click on "Winnie The Pooh Breakfast"....... and if you are interested to view my collection of Pooh Bakeware, click on "Winnie The Pooh Bakeware".