I was a proud Copy Cat

When I saw the focaccia that Alan of travellingfoodies made last Sunday , I have been dreaming about it for a few nights. You see, she is not only an eloquent writer but also a very artistic photographer.  Any simple food that goes through his camera will come out as 5 stars cuisine. Don’t just listen to me, hop over to her blog and see for yourself.  Oh remember to read her notes on personal reflection at the end of each recipe.  Those notes are informative and educational. I learn a lot from them. One of the many things I like about food bloggers are their willingness to share whatever knowledge they have about cooking, baking and other lessons they learned with no monetary benefits in mind.  They are not the "No Money, No Talk" type. 

So, here I am, The Copycat!  I adapted Alan's focaccia recipe and made it with some modification yesterday. When it was in the oven, my whole house was filled with the aroma of rosemary.  I could smell the fragrance from my office (my office is in my home) and heard my stomach growling. I went in to look at the bread several times as though the more I looked, the quicker it would baked. Finally, the moment I anxiously waited had arrived. "DING!", it was the oven bell!  I dropped whatever I was doing in the office and rushed to get the bread out. GORGEOUS! Grinning from ear to ear, I came back to the office to tell my Quay Lo that I was extremely happy with the look and the taste of my focaccia. I want to say a BIG thank you to Alan for sharing this recipe and for the effort in writing easy to follow instructions that even this simple minded Quay Po can follow. Aren't you proud of me?

We had focaccia sandwiches for dinner last evening.  Quay Lo and I loved the bread so much and we both agreed that we will make this again for company. This bread is so easy to make, it looks inviting and taste wonderful. Honestly, you can just eat as is, without anything else to compliment it..  Whoa!!  It was DIVINE! 

Rosemary olive focaccia 
Largely adapted from travellingfoodies with modification.

Ingredients:

Before baking

The final product

Ingredients:

300g bread flour

1/2 tsp dry yeast

20g caster sugar

1/4 tsp salt

50ml olive oil

200 ml warm water

2 tbs chopped fresh rosemary
1 sprig rosemary, leaves only

2 sprigs rosemary (to infuse in olive oil)
3-4 cloves of garlic with skin

15 pitted black olives, cut into rings

4-5 slices of sundried tomatoes in olive oil, thinly jullienned

1 roasted capsicum, cut into thin slices

Method:

In a glass of 50ml warm water, stir in yeast and sugar and set aside for 30 mins. Place two sprigs of rosemary and garlic clove with skin into the olive oil on medium heat till fragrant and set aside. When the oil is cool, remove the rosemary and dish out the garlic, removed the skin and minced them and set aside. In a mixing bowl, place bread flour, salt and mix roughly. Add yeast mixture, 2 tablespoons of chopped rosemary and garlic rosemary infused olive oil and 150 ml warm water. Use the hook attachment on low speed, mix the ingredients until a sticky dough is formed. Turn the speed to medium and  knead the dough with a mixer until it is less sticky. Turn to slightly higher speed to knead that dough till they no longer sticks to the sides of the mixing bowl and comes off in one smooth lump. Pull a small piece of dough and stretch it and if you can stretch the dough till very thin and does not break easily, you can now form the dough into a ball and cover with cling wrap. Leave it in a warm area and let it rise for 1 hour, about double its original size. Apply some flour on the surface to roll out the dough to get rid of air.  Sprinkle, sun-dried tomatoes, half of the olive rings, minced roasted garlic and roasted capsicum. into dough and knead them in. Place the dough onto a 8 in x 8 in square baking pan and flatten it outwards by pressing with your fingertips to fill up the pan. Cover again with cling film and leave to prove for another 30 mins. Dip an index finger into olive oil and make dimples about 1 inches apart all around the dough. Brush the top generously with olive oil and arrange the remaining olive rings  Sprinkle rosemary leaves on the surface. Bake in a pre-heated oven at 170C for 20-25 min until the surface becomes golden brown. Leave on rack to cool. Apply your creativity on how to serve the bread or just eat them as it is.

My Quay Lo calls his Quay Po "LUCY" for a reason

Both Quay Lo and I love donuts. Before I started my food blog last July, I was totally not interested in cooking or baking. Needless to say, when we wanted any bakes, I had to go buy them. One afternoon, I went out to buy some donuts home for afternoon tea. That was not my favorite thing to do because finding a parking space where the bakery is situated is a big challenge. That particular afternoon, I was extremely lucky. I got myself a parking space without making any rounds. Some more, it was just a few door step away from the bakery. Have you ever found yourself walking a mile away from your car and then asked, "Did I lock my car door?" That happens to me so often that now, I had to lock and unlock the car a few times before I walked away from it. I know it sounds irrational but I can't help it. I hope I am not suffering from compulsive behavior but just being "Lucy".


After I bought the donuts and as I was walking back to my car, I saw a little white car looking for a parking space. I thought I could do something nice for the day so I waved my hand at the young driver and gave him a hand signal to follow me to where I parked my car so that he could take over the parking space.  I walked quickly to my car and had to used my car key to open the door. I could have used my car remote control if the central locking system was not out of order. My key went into the key hole but the car door would not open. I was puzzled but not sure why. The young driver waited for me patiently but I knew he must have wondered why I took so long to open my car door.  He sensed that I had difficulty so he was very kind to come to ask me if I needed help. While explaining to him that the door would not open, something inside the car caught my eyes.  OOPS!! that was not my car although it looked like it. Mine was two cars away! Oh my god! fortunately the owner of the car did not see what I was doing otherwise I will be mistaken as a car thief!  I thought opening and locking the car a few times before walking away was ridiculous, this is more bizarre right! So now, you know why my Quay Lo calls me "Lucy"?  LOL!  


For those who may not be familiar with the famous TV character, Lucy, you might want to check this video clip out - I love Lucy - Chicken and Rice. 


Did you enjoyed the video clip? Now is time for the recipe but it is not Chicken and Rice, it is Sweet Potato Donuts. You got to try this recipe. It is so easy to make and the donuts were very delicious. It has a crispy outside and a soft cushiony inside. I made a big batch and after giving away some to my neighbors, we still have some left. The three of us could not finish on the same day. I put what was left in the fridge and I was surprised that it still tasted good after two days. I warmed them up for about 10 seconds in the microwave and had two with a cup of hot coffee this morning, does that sound good to you?

Sweet Potato Donuts

Ingredients:

1 C mashed sweet potatoes 

2 tbs butter

2 eggs, beaten

1 C sugar

Oil for frying

1 C milk

2 ½  C flour

¼ tsp salt

4 tsp baking powder

¼ tsp nutmeg

Method:

Work butter into mashed sweet potatoes. Add eggs, sugar and milk.  Mix well.  Add dry ingredients.  Let dough rest for 10 minutes. Roll dough out and cut out donuts.  Fry in hot oil. Drain on paper towel and roll in sugar.


I am submitting this entry to Aspiring Bakers #8 – Bread Seduction (June 2011)  hosted by Jasmine from The Sweetylicious.

Be a couch potato but don’t blame me

This soup had all the necessary nutrients in it and it is so easy to make. I ate with half a bowl of cooked fragrant white rice in it while my Quay Lo ate with crusty bread.  This is another quick and simple meal for a lazy evening. Definitely “An in-front of TV” meal. Use disposable bowls and cutleries if you don’t even want to get up and wash dishes.

I do not recommend that you do this often because I do not want to be responsible for you turning into a couch potato. I think once in a while is fun. One thing I would like to mention though is not to snack in front of the TV.  Studies have proven that people who watch TV and snack at the same time consume many calories without knowing it and tend to overeat.  The chances of you gaining weight is very high. I have told you so, if you don’t listen, don’t blame me. LOL!

French beans, potato, bacon and ham soup

Ingredients:

300 gm French beans, cut into 1 ½ in pieces

3 medium size yellow potatoes, cut into chunks

1 medium onions, cut lengthwise into six

2 pc of bacon

100 gm diced ham

4 C chicken stock or enough to cover all the ingredients

1 tsp ground black pepper

salt to taste

Method:

Throw all the above into the soup pot except salt and ground black pepper and bring to boil.  Turn heat to medium and let it boil till French beans are limp and onions are translucent. Reduce heat to low and let it simmer till potatoes are soft.  Add salt and ground pepper and serve hot.

I may be gone but I live in your heart forever....

To my blogger friend, Ah Tze of A way of mind, who had a miscarriage recently, I am so sorry. I am thinking of you and hope time will heal your pain. I am sure all your other blogger friends feel the same for you.


I have chosen a poem and made a card for you in memory of your child.

The Love You Bring

I looked toward the clouds today

and for a moment saw your face

And wondered just where you have gone

with the hope it's a peaceful place.

Did you show yourself to me today

to tell me you're all right?

Or was it just a daydream

playing tricks upon my sight.

Then I thought of when you left

still too young to say a word

Yet the look you gave us said it all

in our hearts, your good-bye was heard.

You have changed our lives forever

your short time here not in vain

And hope you know we tried it all

to keep you safe from pain.

We will always feel the void inside

because you are not here

But each new thought you send our way

let's us know you're always near.

So until our journey nears its end

and we hear the Angels sing

We'll face each new day as it comes

and live off the Love you bring.

By James Sullivan

Old person is a pot of GOLD

I believe in the Chinese saying , “A family with an old person has a living treasure of gold”, do you? How many of you have either your mother or your mother in law taking care of your kids and your household? Don’t you feel you have peace of mind while at work knowing that they are in safe hands instead of leaving them alone with a foreign maid? 

A smart and good maid is hard to find. Most maids we get in our country are ignorant and dumb. It is sad but true. The smart ones usually go to countries like Singapore and Hong Kong. So you must not take anything for granted. If you want her to use a vacuum cleaner, you must give her the instructions from A to Z.  That is not enough,  you must demonstrate to her how to use it. Don’t forget to tell her that it is not like a mop and she can’t bang the head into things like a mop. Oh if you didn’t tell her that she has to change the bag after each use, don’t get mad with her, it is not her fault, it is yours! 

Most maids have not even seen a stove with an oven, so she has never used one. What is Teflon covered pots and pan??  DUH!!! She will most likely use a scouring pad to clean them if you didn’t tell her not to do. Even if you told her not to, she will probably use one if she can’t find the sponge.

My friend told me she had given up teaching her maid how to open the car door. One day she left her in the car but with all the window glass wound down and told her that she can sit there till she learn how to open the door. After one hour, her maid walked into the house. She was so happy that her maid finally did it but was dumb founded to learn later that she got out of the car through the window. So, she is not that dumb after all. I laughed so hard that my stomach hurts. I know I should not but this is too hilarious.

My hubby and I always believe in treating our maids fairly and with respect but can you still respect people who is down right dishonest and lie through their teeth?  I am not saying all maids are dishonest but unfortunately both our maids were even we treated them like a member of our family.  I am sure some are worse, like telling their boyfriends what you have in your house and when you are not going to be there, they steal all your valuables and run away.  So, can I say we were lucky that both our maids did not do that?  Ya,ya, lucky! lucky! 

When you find a smart and honest maid, be very grateful.  In my house now, we have three GOOD MAIDS, not one. There are two old females (Quay Po & her mum) and a part time old male (Quay Lo)!!  Very hard-working and extremely honest. I would say, they are three pots of gold too.

To reward them in taking pride in their work, I gave them a day off.  I set up the table at the patio and served them light and fluffy butter cup cakes together with a pot of premium coffee. What do you think? Am I a good boss or not?

Butter cup cake with lemon curd frosting
(FOODBUZZ TOP 9 - 14 June 2011)

Ingredients:

250gm butter

220gm  castor sugar

4 eggs

150gm self raising flour

35gm plain flour

120gm sour cream

1 tsp vanilla extract

Method:
Beat butter and sugar with mixer until light and fluffy. Beat in egg one at a time and add vanilla extract. Fold in shifted flour and sour cream. Pour mixture into cake pan.  Bake at 180 degrees C or 375 degrees F for about 30 mins or till you poke a skewer into the center of the cup cake and come out clean. 


After the cup cakes are cool, decorate them with your favorite frosting. I decorated mine with lemon curd and a dollop of strawberry jam in the center. 

Please click on the picture to get the lemon curd recipe

Post natal confinement should be an enjoyable time not a drag

I am sure most of you already knew that our friend Wendy of Table for two or more has a new addition to her family. Hi Wendy, I made this card specially for you. Hope you like it.

For those of you who just got this good news, do hop over to her blog and congratulate her. She is now on confinement and I am sure she is enjoying her time with her new baby boy. This reminds me of my own confinement back in 1988. Here is a very old photo of "the happy me" feeding my baby. Nick was only 2 weeks old. He was the flawless baby to me. Don't we mothers always see our babies that way?

Did anyone of you had problem following the confinement practice like, avoiding bath, not washing hair, covered with thick clothings and stay indoor for the whole confinement period of thirty days? I did not because I told my mum I won't do that and knowing that her daughter is stubborn, she did not insist so as to keep the peace. I think we should not follow primitive practice blindly. As long as we know we are doing the right thing, we should be fine. Furthermore, confinement period should be an enjoyable time for the mother and the new born, not a drag. One thing I did not mind following was the diet because my mum is the best confinement lady. She had a wide variety of confinement healthy soups and dishes up her sleeve. I had different dishes and soups everyday and almost every one of them was delicious. One of my favorites was braised pork trotters in vinegar with lots of ginger. I LOVE it so much that I requested for it every week during my confinement! Here is her recipe, try it and I am very sure you will love it as much as I do.

Braised pork trotters in vinegar 

Ingredient:

1.5 kg pork trotters

1 ½ bottle of 625ml sweetened vinegar

½ bottle 625ml  black vinegar

250gm rock sugar

220gm old or young ginger

3 tbs sesame oil

Method:

Put pork hocks in a large pan. Peel ginger and cut it into 2 cm pieces. Pour Sweetened vinegar ad black vinegar and rock sugar into the pot. Par boil the pork hocks and then rinse with cold water.  Drop ginger in sesame oil and fry till fragrant and slightly brown. Add pork hock and stir fry till pork hocks looks opague. Heat up the vinegar to boil.  Add the pork hocks and ginger into the pot of vinegar and simmer in low heat for 1 ½ to 2 hours till pork hocks are tender. Taste and see if more rock sugar need to be added. This is rather subjective because some people prefer more sour but other prefer it more sweet.  Adjust the taste to your liking.

This dish taste even better the next day.

How many kinds of friends have you?

There are a few kinds of friends in my life.  There are my real life friends, business friends, social network friends and the recent addition is my food blogging friends. 

My real life friends are those whom I am sharing a big part of my life with. They are the ones I trust and feel safe to wear my heart on my sleeve. They are the ones who are not afraid to tell me that I am a bitch when I act like one and still love me. If I were to end up in the hospital, they will be the ones who will rush to visit me and let me know I am okay.  If I am no longer in this world, they will miss me and remember all the memories we have made together during our life time. I do not need to mention names but you know who you are.  I love you all very much and thanks a million for being part of my life.

Next, I have some business friends whom I still keep in touch. These friends are those I see or chat on the phone once in a while but I am happy to know that they are keeping well and vice versa. I am very grateful for the business support that were given to me in the past.

A couple of years ago, I have some facebook friends, most of them are my real life friends and some are new FB friends whom I have not met in person but  enjoyed our chats whenever we catch each other on line.  Then, ever since I started food blogging last July, I made many new friends from the food community.  These friends are mostly family orientated , warm, thoughtful and generous in sharing their knowledge related to cooking, baking and travelling. Diane from My Life in the Charente is one of them.  I was so delighted to receive a post card from her yesterday.  The joy of knowing that I am in her thoughts is heart warming. Diane, many thanks, I love the post card and I appreciate your friendship. 

  

The post card from Diane

If you want to see enchanting places like those in the above post card, but are not keen to fly the tedious hours like me, Diane's blog is where you should go.  I saw many wonderful places through her eyes.  She is not only a good writer and story teller, she is a skillful photographer and takes breath taking shots of all the wonderful places she has visited. 

Diane, I would like to give you back the joy you have given me. I baked this cake to feast your eyes for now, since you are so far away. Hopefully one day you and your other half will come to Malaysia for a vacation and spend an evening with me and my Quay Lo so that I can bake this cake again to feast your tummies.


I have many packets of rhubarbs in my fridge. Would you believe me if I told you that I have bought the whole shipment of rhubarbs from the supermarket near my home the last time I went there? I am not kidding, I really did! LOL!  So now, you know why a new way of using them up will not escape my eyes? My mum was curious about how the taste of this red celery looking plant, so she took a small piece and said it was sour and nothing special.  She wondered why both Quay Lo and I like it so much.  Although rhubarb is sour but when combined with sugar and baked with a mixture of brown sugar and butter in pies, crumbles or cakes, it tastes sweet yet retaining a little tartness and that makes it appealing to the palette. I am quite happy with the outcome of the upside down cake I baked except that it is a little dry but eating it with vanilla ice cream seemed to balance that up. Other than that, the cake could be taller if I had used the right size spring foam pan but mine was 10-ins not 9-ins. Anyway, the two flaws did not stop the cake thief from stealing a slice when the cake was left to cool on the rack. I am sure you already know who he was. 

Rhubarb Strawberry Upside Down Cake

Adapted from The New York Times – Dining and Wining, with modification

This recipe was featured in Asian Food Channel (Official) Facebook page

on 22 October 2012

Ingredients:

2 1/2 sticks unsalted butter, at room temperature, more to grease pans

3 cups rhubarb, rinsed and sliced into 1/2-inch cubes

1 cups sliced strawberries

2 teaspoons cornstarch

1 1/2 cups granulated sugar 1/2 cup light brown sugar

2 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon fine sea salt

Zest of 1 lemon, grated

1 teaspoon vanilla extract

4 large eggs

1/3 cup sour cream

2 teaspoons lemon juice.

Method:

1. Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a buttered baking sheet.

2. In a medium bowl, mix rhubarb, strawberries, cornstarch and 1/2 cup granulated sugar.

3. Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.

4. Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.

5. Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.

6. Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.

7. Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.