Strawberry Chocolate Cream Cake

I made a sinful cake again! 

there was left over whipped cream in my fridge,

don't want to waste them, and it cannot be kept for a long time.

I made this cake in a rectangular loaf pan..

just want something simple..

Lighting the tea-light is my man's new all time favourite..!

Because we were bombarded with huge amount of electricity bill & we wanna save!

I used another recipe for the chocolate sponge from the same teacher again..

It's a really bouncy cake! 

Although mine cracked quite a bit, 

the shape was still maintained after unmoulding.

This time round, I added some icing sugar into the cream and whipped it.

 I don't have enough strawberries, so that's all that I can do for the decoration.

I love to look at the layer~~

somehow it increases my sense of satisfaction!

Gave 3/4 of the cake to my family,

sharing is a kind of happiness to me!

And this is another great recipe to share with my readers! =)

Strawberry Chocolate Cream Cake

203g Whole Eggs (4 eggs for mine)

32g Egg Yolks (1 egg yolk for mine)

135g Sugar

21g Glucose (I omitted it)

1g Salt

32g Oil

21g Cocoa Powder

106g Cake/Top Flour

1g Baking Soda

21g Milk

Preheat oven @ 180 degrees upper heat, 160 degrees lower heat.

1. Heat up the oil and add in cocoa powder. Whisk till well mixed. Set aside and let cool.

2. Beat eggs, sugar and salt on high speed. (Beat immediately after adding sugar and salt)

3. Add glucose when sugar and salt are well mixed with eggs. Beat further with medium speed.

4. Sift flour and baking soda into the batter and mix in low speed for 20 seconds or fold in with spatula.

5. Scoop a small portion of batter into the cocoa+oil mixture and combine well. Mix this back to the egg batter.
6. Lastly, add milk into the batter and pour into the pan till 60-70% full.

7. Bake for 35 minutes. When it's cooked, overturn it on cooling rack. 

8. Let it cool completely before unmoulding.

Lollipop Horlicks Cookies

Yesterday was Children's day~!

meant to make these lollipop cookies for my students.

But somehow I think that they will not like it because it's not that sweet, 

so I kept it. And made other stuff for them.
Supposed to wrap some chocolate chips in the dough,
to make it sweet, but I omitted that, that's why it turned out not so sweet.

These are actually bears..  =p

but somehow they ended up looking like dogs!

Sometime last year, I made these cookies for my students too...

An army of doggies!
They loved it alot~

I realised that since it's not too sweet,

it's great to dip this inside your coffee~!

Easy to make =) but quite time consuming..

Horlicks Cookies

180g butter, soften at room temperature
80g Horlicks
200g cake flour
25g corn flour
25g milk powder

Chocolate chips and chocolate rice for decorations

1. Pre-heat oven to 150deg C. Line baking tray with Parchment paper and set aside.
2. Cream butter and Horlicks for about three minutes till pale in color.
3. Add in cake flour, cornflour and milk powder and beat for about one minute to form
   dough.
4. Roll out the dough (or you can roll just a small portion) and use cookie cutter to get the shape out, poke ice cream stick into the dough gently.
5. Decorate as desired, I used chocolate rice for eyes and chocolate chip for nose.
6. Bake at 150 deg C for about 35- 40mins. Or till golden brown.
7. Leave to cool on wire rack before storing in an airtight container. 

Recipe Source : Held by Love

Strawberry Cream Cake

My first layered cake!

I used THIS RECIPE in youtube.com to make the spongecake..

the result is good! 

very soft and spongy..

I do not have proper utensil to cream the cake. 

I used my bread knife instead. So it does not look really neat.

Made 2 small sponge cakes in my ramekins using leftover batter.

I piped the whipped cream using normal plastic bag, 

and hence I get this kind of funny shaped cream. 

When my man reached home from work,

I asked him to open the fridge's door,

and TADAH!

He was shocked~!

He didn't expect this kind of strawberry cake!

Gave half to my family,

and my mummy sent an SMS to me saying that the cake is really nice,

and she loves me very much =)

So sweet right....

That gives me the sense of satisfaction!

So do you want a slice of this?
I've translated the recipe into english for you  =)

Strawberry Cream Cake

140g Cake/Top Flour

4 Egss

30g Milk

206g Sugar

1 tsp Vanilla Extract/Essence

4g Salt

30g Oil

I added a few drops of strawberry colouring 

Preheat the oven @ 180degress.

1. Beat eggs, sugar and salt till 5 times in volume. ( Beat immediately after adding sugar and salt)

2. Add in sieved flour, beat till well mixed.

3. Mix milk, oil, coloring and vanilla with one small portion of batter and mix it back into the big portion.

4. Fill pan till 60 - 70% full and bake for 35 minutes.

5. Wait for it to cool before unmoulding.

For the whipped cream, I did not add any icing sugar because I feel that the cake+strawberries are sweet enough.

简单的伊府麵

 The deep fried golden 伊府麵 (Yee Fu Noodles)

 Normally, it's served in the restaurants with straw mushrooms and yellow chives.

 This 伊府麵 that I've bought is kind of special, it's thicker and more springy~ 

$3.50 for a very big packet which serves 6.

I bought it @ 广祥太 it's very near Aljunied MRT & my mummy goes there quite often to get their housebrand condiments.

Their 陈年老抽 is fantastic! very thick and dark!

 Accidentally bought the regular kind and there's really a difference between them~

My family came over for dinner~

& I used this simple dish to serve them... 

Springy noodles cooked in 10 minutes....Must try!

简单的伊府麵 

1 packet of 伊府麵

Fishcakes(Cut into bite sizes)

1 can of Straw Mushrooms

1 bunch of Yellow Chives

Garlic 

Water 

2 Tbsp of Light Soy Sauce

2 - 3 Tbsp of Dark Soy Sauce 

1 Tbsp of Sesame Oil 

Spring Onion/Chinese Celery for garnish

------------------------------------------------

1.  Preheat the wok and drizzle with some oil. Stir fry the garlic.

2. Put fishcakes & straw mushrooms in and continue stirring for 1/2 minute.

3.  Add yellow chives, and pour water into the wok,
till it covers 3/4 of the ingredients' height.

4. Add all seasonings in and mix well.

5. Place  伊府麵 in the wok and keep stirring &
flipping to make sure the noodles are cooked evenly.

6. When water has nearly dried up, remove from heat and serve.

7. Garnish the noodles with spring onion/chinese celery.

Non Bake Oreo Cheesecake

This is my third time making cheesecake,
but a total new recipe and not into a pan this time round.
The recipe doesn't call for lemon juice.
The previous ones that I've tried were a tad too sour because of the juice.

And after trying this recipe from Jess @ Bakericious
my conclusion is...it's heavenly!
My man kept saying it's good it's good non stop while eating.

I made it into individual cups so there will not be an overdose of calories & fats!
when there's a whole cake, we will not count how many slices we've eaten.
Made 11 cups in total, 8 will be given to my family.

If you love Orea and Cheesecake,
this is definitely the cake to go for!

8"   Non Bake Oreo Cheesecake

Biscuit Base:

100 gm Digestive Biscuits - crushed with roller

50 gm melted butter

( I crushed Oreo with cream, and did not add any butter, but it's better to use butter to make the crust firm)

Mix them together and press into an 8" springform tin. Chill it.

Cream Cheese Filling:

250 gm Cream cheese

50 gm Icing sugar

1 Tbsp Maple Syrup (I used honey)

60 ml milk

1/4 tsp vanilla extract

10 Oreo cookies - chopped coarsely

260 ml whipped cream - whipped till medium peak

1 Tbsp gelatine powder + 70 gm water

Some extra crushed Oreo Cookies for sprinkling on top

Method:

1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature)

2. Beat cream cheese with icing sugar till well combined.

3. Add in fresh milk and mix till well combined. Add in gelatine mixture and mix well.

4. Fold in whipped cream and divide mixture into 2 portions.

5. Fold in chopped Oreo cookies into 1 portion and maple syrup or honey and vanilla extract into the other portion.

6. Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put it into the fridge to let it set.

7. Pour the Oreo cream cheese filling onto the set white cream cheese and level it.

8. Put into the fridge to let it set for 2 to 3 hours. (put in freezer to have ice cream alike texture)

9. Remove from freezer to decorate as desired and put back to freeze it.

The Easy & Healthy Bibimbap

Another fast and easy dish to share!

Basically, I cook the minced garlic, 1 shredded carrot, 1 shredded zucchini and mushrooms without oil...

replace oil with water.

plus poach an egg...

Add a tablespoon of hot pepper paste to the veg and rice. 

Done!

Oh..wait a minute..

How did I poach the star shaped egg?

Put mould on heated non stick pan,

Crack egg into a bowl, then transfer it into the mould.

Pour water into the pan and let it simmer.

When it's nearly cooked, 

run a stick/chopstick round the sides of the mould,

when it's cooked, use a turner and take it out carefully.

Easy and healthy!

The Nutritious Saba Rice

Another method to cook Saba, the very nutritious fish.

Fairprice was having a promotion, 8 pieces of frozen saba for just $7+!

That's such a good bargain!

I must admit that it's not as good as those bought in Sakuraya Fish Market, 

but still decent enough to be eaten =)

This recipe is super easy...

Just put all ingredients +  pan fried saba into the rice cooker and press the start button!
after 15 minutes...it's all done!
No hassle, No oily kitchen

You can smell the fragrance during the cooking process~

Enjoy the nutritious meal for 2!

I made the Tamago to add a side dish to the rice.

Wanna try making this?

The Nutritious Saba Rice (serves 2)

1/4 Cabbage

1/2 Packet of Shimeji Mushrooms

1 Small Shredded Carrot

2 Pieces of Saba (Pan fried for 1 min. on each side)

3/4 Cup of Short Grain Rice

1 1/4 cup of water

1 Tbsp Soy Sauce

1 Tbsp Sesame Oil

Pepper

1. Mix rice grain, water & all seasoning together in the rice cooker.

2. Lay Shimeji mushrooms, cabbage and shredded carrot on top of the grain.

3. Lastly, place pan fried Saba on top of all ingredients & press the start button!

4. When it's cooked, take Saba out carefully and stir the rice. 

5. Serve rice in a bowl and top with Saba and any other side dishes.

6. Enjoy!                                                                                                                

Stir Fried Vegetarian Bee Hoon Without Oil

I always have my lunch alone.

Most of the time at home, 

because some days I will only leave home to teach in the afternoon.

So I can decide what to cook. 

Sometimes I will just cook instant noodles and add some ingredients to it but I try to limit it, 

the most once or twice a week. 

Normally there will be no meat in my lunch, 

only tofu, mushrooms and vegetables.

This is my version of healthy Stir Fried Vegetarian Bee Hoon..

Without any oil...

You must be wondering how to stir fry things without oil...

My way is to use water instead of oil...!

I often use this method to stir fry my vegetables..

& nobody knows it unless I tell.

i know they will go like..YUCKS if i were to let them know...

So here's the bee hoon without oil!

It looks the same as those stir fried with oil ones right?

I feel that it's flavour is really good enough!

If you are going on a diet, try this! It's low in calorie..and filling!

Stir Fried Vegetarian Bee Hoon Without Oil (Serves 1)

A bunch of brown rice bee hoon (soaked)

A bunch of vegetables

1/4 packet of Shimeji Mushrooms

1 small shredded carrot

A handful of wolfberries (washed & soaked in warm water for 1 minute)

1 Tbsp Minced Garlic

Approx. 1 cup water

1 tsp soy sauce + 1 tsp dark soy sauce + pepper

1.  Use 2 Tbsp of water from 1cup of water and bring to boil in wok, add in garlic, keep mixing it until fragrant.

2. Add Shimeji Mushrooms and stir fry for 1/2 minute.

3. Mix seasoning into the 1 cup of water and pour into the wok.

4. Put Bee Hoon in the wok, and keep stirring until the water nearly dry up.

5. Add vegetables and carrot. Cook for 1 minute.

6. Lastly, mix wolfberries+ water into bee hoon and cook until the water nearly dry up once again. If you find it too dry, just add more water before serving.

7. Serve hot.

Our First Photoshoot =)

Photoshoot finally done!

& now we are waiting for the time to choose some pictures to be printed in the album...

Initially I wasn't excited at all, because I know I'm still fat.

But after looking at myself in the mirror after all the make up,

I feel satisfied. HAHA!

So strange...

My man....

Look suave? Hehehehehe....

I had a change of 6 outfits and 5 hairdos...

which is alot to me!

Luckily my hair can still withstand the severe damage done,

and did not drop as much as I thought.

Here's my first outfit and a sly smile..HEHE

I think my friends will not recognise me if they were to see me like this on the streets!

Seriously, this doesn't look like me at all.. HAHA

I went to Ikea with this outfit, abit too formal i guess...

wanted to wear casual clothing, but it will not match with my hairdo and make up,

so changed it last minute before setting off to Ikea!

my 2nd outdoor outfit...

Really fat...

but I feel like there's more motivation in me to wanna slim down further now! 

my indoor studio wedding gown...

I'm glad that my actual day wedding gowns will not be the ones in my photo album,

that means i can wear more gowns! =)

Strawberry and Kiwi Milk...

The weather was seriously warm and humid for the past few days...

and finally, it rained today....

For me, I have to travel and rainy days are actually bad for me...

but still, I enjoy the cool cool weather~rather than a hot one, which makes me sweat like a pig....

I made this few days ago....

Very easy to make!

Just blend strawberries, kiwi, milk and some sugar/honey together.

I did not add any sugar/honey, so it's not that sweet..

But still refreshing~!

Nice drink for summer! =)