Nearing CNY, I am busier than ever. Everyday I wake up with a list of stuffs to do. Every task is added to my phone calendar.
My work schedule is packed from 2nd till 3rd week of Feb. Gosh… instead of afternoon appointments, I decided to work from home.
Bret was happily playing mahjiong with his colleagues. I took out my latest drink markers for the gentlemen.
More plans and gatherings coming up.
Two days ago, I baked sponge cake .. inspired by a japanese recipe I saw on youtube.
Spent my evening icing the cake. Leia woke up from her nap. I went on to pipe “Happy Leia” using Hershey Chocolate syrup.
The little girl was impatient, I had to cut a slice of a cake for her.
She had two slices of the cake. Actually I am not a cake lover but I enjoyed the process of baking.
Next time, I am going to have whole strawberry to decorate the cake.
Special thanks to best friend B for the rum and baking tools.
Excited my girl with Gourmet Moment at home. I showed her pictures of Pineapple Tarts and adopted the recipe from Little Teochew.
Leia helped to sieve the flours and icing sugar. Bret was watching tv and her eyes were glued to the chinese movie on screen as she sieved.
I thought it might be tiring for her little hands but she was determined to finish sieving.
Previously I had been using Food Processor to make doughs. However I realised rub-in methods using fingertips deliver better taste and texture.
I must say Leia did a really good job. We achieved the bread crumbs texture and moved on to prepare egg mixture.
Our tart dough was ready. Told Leia to get the roller pin out and my mum was surprised that the little girl knows exactly where I keep my things.
With my mum and Leia, we made the CNY Festive Cookie, Pineapple Tarts together.
Our little playdoh expert and I were in charge of pressing the cookie cutter onto the dough and lined them on the baking tray. My mum rolled the perfect size for golden pineapple paste.
Truly it was a fun, meaningful afternoon for three of us.
Out from oven, we have pipping hot pineapple tarts made with love by three generations.
Bret ate many pineapple tarts… and I am glad that I brewed herbal tea for us.
Something I like about Saturday.. making brunch for my hubby and daughter. In the kitchen, I was preparing two dish.
Tteokbokki for him & Porridge for me and Leia. It is my first time making Korean Spicy Rice Cake.
This is really easy to make.
All you need is Gochujang(korean chilli paste) and some preferred ingredients. With limited items in the fridge, I only add onions and kimchi.
“Tteokbokki (also known as topokki) is a popular Korean snack food made from soft rice cake, fish cake and sweet red chili sauce. It is commonly purchased from street vendors or pojangmacha. Originally it was called tteok jjim (떡찜) and was a savory braised dish of sliced rice cake, meat, eggs, and seasoning.”
The verdict was Bret prefers a watery soup base.
Friday evening, I was suddenly down with fever and sore throat. After taking medicine, I dozed off right away at 7pm.
There goes my baking plan for the evening.
Power napped till late night and felt a lot better after. Except that my throat is still a little comfortable.
Friday was spent with Best Friend B. We went to see doctor together and had lunch at Mr. Bean Cafe.
I like the steak here. Would have looked better if its pan-grilled. Really envy B … she can cook steak at home.
After lunch, we went to look for baking stuffs. I was thinking of making pineapple tarts and strawberry shortcake. Best Friend accompanied me to Tanjong Katong Complex, Ailin Bakery. The famous pineapple paste was sold out by 3pm.
Went to B’s house. She has a well-equipped kitchen for bakery. Lucky me managed to borrowe several bakery items and even ingredients for my bakes.
Thank u so much best friend!
Been a while since I have dinner with H & E. I requested to have Imperial Treasure Steamboat at Ion Orchard.
S.H.E family photo.. lol
A selfie shot…
We were greeted with ingredients for our customised sauce.
The varieties of soup base.
Our choice was Traditional Pork Bone & Imperial Drunken Chicken Soup. The traditional Pork Bone is better but after we requested to add more soup to our hot pot, the delicious soup turned pretty bland. It was disappointing as I am a soup lover.
Neverthless, the oriental restuarant brings steamboat to a classy level. At premium pricing, the ingredients were fresh and I especially like the handmade balls.
Towards the end of our dinner, H and E told me “Hai Di Lao” is better. Bret told me it is normal .. but everyone says its very good. Shall arrange a trip there.