Hokkaido 3.6 Milk Pudding

My house has quite a number of decorative ornaments..

They are mainly animal themed...

I love the country style feel...so soothing and makes me feel really comfortable...

I'm always happy when people come into my house and mention the word "cozy"...

That's what I want my guest to feel...and seriously, 

whenever I'm at home I don't even feel like stepping out!

Let me introduce one of my favourite ornament =)

It's hung in my kitchen!

Besides being an ornament, it has 3 hooks at the bottom and I can hang my keys.

The mooooooooooo...

so cute!

I love animals a lot, and in the beginning, I wanted my kitchen to be "meat free".

Means no eating or cooking of any meat in this house.

After moving in, I tried to stop my family from bringing meat in. 

And I don't buy any too. 

After awhile, I find that it's hard. 

I have guests around sometimes, and it's hard to cook without meat sometimes.

So I broke my own rule.

There's Chicken, Pork, Fish and Seafood in my freezer now!

As for mutton and beef..BIG NO NO...

I've not touched them for nearly 3 years I think...

I will start to cut down on meat intake after Chinese New Year again!

And in this post, there's no meat, just milk =)

The Hokkaido 3.6 Milk!

Hokkaido's 3.6 is a kind of premium milk.

I bought 2 cartons from Meidi-ya supermarket.

It costs $6+ each. 

I feel that it's worth the money.

After drinking, you will know why! =)

I don't know how to describe it, it's just different!!

After getting the milk, 

an idea popped out in my mind...

Why not make some pudding with it. Since it's thick!

And I have many boxes of Kanten in my cupboard..

I think it can last me for a few years!

Previously, I used it for diet purposes..I may start using it again!

Anyway Kanten is a 0 calorie kind of seaweed extract agar agar powder.

I will make some nice desserts with Kanten soon!

Here's my Hokkaido 3.6 Milk Pudding!

Look at the milk carton...

you may be interested to get it!

The recipe is very simple to follow...

I made it up myself, and I only used 3 ingredients.

don't wanna mix in too many ingredients because I wanna keep it close to original.

One of my favourite spoon...Loves...

The soft and silky pudding...

Try it!!

Hokkaido 3.6 Milk Pudding

300g Hokkaido 3.6 Milk

3 Tbsp Sugar

1g Kanten

1.  Heat milk & sugar over low heat in a saucepan/pot.

2. When there's small bubble at the sides, sprinkle Kanten into the hot milk.

3. Stir well and let it heat further for 2-3minutes.

4. Remove from heat and sieve milk into individual cups.

5. Let it cool to room temperature.

6. Transfer to the fridge, for at least 1 hour. Serve cold.

Linked to Sweets for Saturday

Little Salty Almond Cookies

Hey there! 3 more days to go before the new year!

I believe that most of you are having festive mood now by indulging in good food!

Because I'm one of them! =p

I baked another batch of cookies~

The Salty Almond Cookies!

Small...cute...and very easy to make!

It's meant to be salty with a hint of sweetness...

Mine was a bit melt in the mouth kind.

I doubled the recipe, and it yields about 30 little cookies.

So i stored them in my own container,

and kept for our own consumption.. =)

Not giving this away...because it's not enough!

I'm gonna make some kek lapis soon!
It's been a long time since I've baked one...
I miss it!

Little Salty Almond Cookies

50g Butter

10g Icing Sugar

50g All Purpose Flour

10g Corn Flour

25g Almond Meal

1g Salt

Few Drops of Vanilla Extract

1. Place all ingredients in the bowl of a food processor and process until dough forms.

2. Wrap dough in plastic. Chill for 20 minutes for binding of dough.

3. Preheat oven to 180 degrees. Line baking tray with baking paper. 

Roll every 1/2 teaspoonful of dough on the baking paper 

and flatten them slightly using the back of the spoon. 

Sprinkle chopped almonds on each cookie.

(I rolled them into balls and dipped into the chopped almonds)

4. Brush with milk and bake for 5-8 minutes or until the edges are slightly brown.
5. Cool for 10 minutes on baking tray, and cool completely on a wire rack.

Recipe Source from: Bake for Happy Kids

Mini Golden Honey Cornflakes Cuppies

This is a must for our Chinese New Year cookie!

Although it's not traditional,

it's well received by everyone!

From oldies to kids =)

So I will make this every year..without fail!

Although it's quite time consuming to scoop the cornflakes into the small cuppies..

it's really worthwhile when you see everybody enjoying it~

Crispy...fragrant...!

There's lots of variations out in the market, but I still prefer the plain ones.

Original!

I've altered the recipe as the ones that I've baked before were too oily.

And the cuppies will be soaked with oil! 

If you wanna make this,

remember to use your favourite honey!

It plays a very important role, and affects the taste very much!

I will bake another batch this weekend!

It's never enough...   =p

Mini Golden Honey Cornflakes Cuppies

60g Butter

30g Sugar

160g Cornflakes

1 1/2 Tbsp Honey

1. Melt butter and sugar over low heat.

2. Add cornflakes to the melted butter and sugar. Mix well.

3. Drizzle in honey and mix again. Be extra careful as not to crush the cornflakes.

4. Arrange cornflakes into small cuppies.

5. Bake them in a 180 degrees preheated oven for 15 minutes or until golden brown.

6. Let them cool on wire rack completely and store in airtight container.

Egg in a Basket

This egg in a basket was really popular among food bloggers quite sometime ago.

When I was staying with my parents, I didn't succeed a single time in baking it.

Either the egg white leaked out of the bread, or the egg was not cooked right.

Maybe I should blame it on the oven  =p

The egg should be runny like half boiled egg.

And this time i made it for my breakfast~ finally succeeded!

It's a rare breakfast for me, 

as my breakfasts are always light.

Just a fruit, or a slice of wholemeal bread. 

Since it's the last day of my "HOLIDAY",

I decided to make it. For myself...

All ready to eat!

With fork, knife and spoon =)

So..the little teaspoon is for me to scoop the runny egg!

It should be an enjoyable meal..

but somehow... eating this alone is really no fun...

I think it's true that we need to eat with love ones to enjoy~~!

But hey, while I was digging in...

My Piano was looking at me so innocently! =)

She wants some too!

Isn't she cute????

RED Egg White!!!

This title tells all !!

I freaked out after beating this egg!

I went Eeeeeeeeeewwwwww all the way~~~~~~

Is it safe for consumption!?!?

Any1 had the same experience as me?

I was about to beat it into my soup, 

and saw blood red stuffs, so I quickly stopped!

a few drops actually went into my soup....

it was cooked and became blood clots. 

I scooped the clots up and drank the soup as usual.
Although I find it quite yucky~I didn't wanna waste food.. =)

Helloooooooo!!!

Hi!! All my readers.....!!!

sorry for being missing for such a long time!

My life was in a mess...ups and downs..a really jerky roller coaster ride!

I will be back really soooon!!! =)

Wait for me!