Sunday, January 8, 2012

你买我心,我买你心(You buy my heart, I buy yours)

My mum like to say “You buy my heart, I buy yours” (literally means you make me happy, I make you happy).  Before the Chinese celebrates Chinese New Year, they celebrate “Dongzhi” first which falls on the 22nd of December every year. I remember my mum told me that “Dongzhi” is even more important than Chinese New Year itself. This is a festival celebrated by having a big feast at home together with family members, very much like the Thanksgiving celebration which my Quay Lo is used to. The only difference is that, they have turkey and we have “tang yuan”.  I don’t know why but we stopped celebrating “Dongzhi” since my first late husband, Mike passed away. I LOVE tang yuan and since we do not celebrate this festival anymore, my mum had not made this for a long long time and I don’t know how to make them.  I did not eat “tang yuan” at home now but when I crave for it, I can get them from the restaurant. I like those at the Chinese Restaurant at the Marriot hotel especially those with black sesame filling. I cannot believe this year, I had them at home on “Dongzhi”. No, we did not celebrate "Donzhi" still and my mum did not make it. My son, Nick’s girlfriend, Lehbin did. She made it at Nick’s home and drove all the way to mine to give me the “tang yuan”. Isn’t that sweet? They tasted far more better than those at the Marriot Hotel!! The sweetness of these “tang yuan” travels from my mouth to my heart! The texture of the “tang yuan” is silky and smooth and they are delicious!  Lehbin, the love you put into making this “tang yuan” makes it even more PERFECT!! Thanks my dear, I really appreciate your thoughtfulness and thanks for sharing your recipe with me. Love you tons! 

If only we all try our best to adhere to this Chinese saying: “You buy my heart, I buy yours”, we will definitely be able to get along better and happier, don't you think?

Allow me to share Lehbin’s “tang yung” recipe with you. This is a good recipe because the texture remained silky and soft and still tasted as good the next day.

Black Sesame "Tang Yuan"
recipe from Lehbin (my son's girlfriend)


Ingredients:
4 oz. glutinous rice (sticky rice) flour
90 ml water
2 tbs lard
2 tbs black sesame seeds
4 tbs sugar

Ginger soup:
2 1/2 cups water
sugar (amount depends on your preference)
2 oz. old ginger (skin peeled and then lightly)
1 pandan leaves (tie them into a knot)

Method:

Lightly toast the black sesame seeds over medium fire until you smell the aroma of the black sesame seeds and ground it. Add ground black sesame into a pan with sugar and lard and stir until paste is formed. formed. Scoop them out into a bowl and let it cool in the fridge for half an hour.

In a big bowl, mix the glutinous rice flour with water until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 8 to 10 small balls Flatten each ball and place a dollop of black sesame in the middle of the the dough. Fold the edge to seal the tong yuan. Roll the dough in both palms, very gently to shape it into a ball. Set aside.

Prepare the ginger soup by boiling the water. Add the ginger and pandan leaves and boil for 10-15 minutes on medium heat. Add sugar and boil for 5 more minutes. Lower heat to simmer and reduce to about 2 cups of water. The sweetness should be according to your preference so add more sugar if you like it sweeter.

Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into the ginger syrup. Turn off heat and serve the black sesame dumplings in a bowl immediately.


Wednesday, January 4, 2012

After Christmas

After such a big feast at Christmas, I don’t want anymore rich Quay Lo food. Please give me something simple. Steam white rice with any simple dish will do.  I feel the same every year. After Christmas, I crave for food like steam pork with salted fish (click on the picture to get the recipe) ....




... or stir fry brinjal with taucu sounded so good. A thought came to my mind. Hey, this is the best time to try out the special rice from East Malaysia called the Bario rice. The rice were given to me by my blogger friend Arthur of  Still Crazy after all these years.  Thanks again Arthur for the thoughtful Christmas gifts. I have yet to use the wine to make a nice dish and brag about it. 


The Bario rice tasted different from the fragrant rice from Thailand that we are used to. They got a unique taste but I can't find the word to describe it to you (my vocabulary is limited, I get 2/10 for my English test most of the time). If I am not mistaken, it has attributes of organic rice too. Please correct me if I am wrong. If so, people who are health conscious should consider this type of rice in their diet.


I am sure many of you know how to stir fry brinjal with taucu. But, for the benefit of those who don't, I would like to share my mum's recipe. 

Stir fry brinjal in taucu (fermented soy bean paste)
Recipe from my mum


Ingredients:
2 tbs oil
3 garlic cloves, chopped
1 lb eggplant, sliced
3/4 tbs sugar
1 tbs taucu paste
1 tbs water

Method:
Lightly stir fry brinjal with oil and scoop off the wok and set aside. Add oil, garlic and tauchew paste and stir fry till fragrant. Add water and sugar and stir fry till sugar dissolved.  Add brinjal and stir fry until softened about 8 to 10 minutes. Remove from wok. Serve with steam white rice.

Sunday, January 1, 2012

We too, we married a Barbarian

Would you be disappointed if I told you that Quay Po and Quay Lo are just an ordinary couple like many others out there, who have their trying times? Well I got an email from a reader.  She asked me if our love story is true and does that really exist in real life or is it just a fairy tale. She said it is too good to be true!  Although I do not owe anyone an explanation, I felt I need to clear her doubts. If she has this thought, I am sure that, there may be other readers of mine that might have them too. 

If you want an insight into what life is like to be married to a person of a different culture, you might want to read the book titled "I married a Barbarian." It is a heart-warming true story by a British man, and his wife, a proud Chinese lady. I can relate to their story because there were so many familiar situations and little aggravations that we faced, much like the marriage they write about.

Our marriage, like many others is not a always a bed of roses.  If marriage within the same culture needs lots of understanding and patience to stay intact, what do you think a mixed cultural marriage will entail?  Trust me, it is a challenge for Quay Lo and Quay Po to stay married for 15 years but that is true of any marriage. There are new challenges everyday and they are on going. It will not stop until one or the other of us expire. Only then, the one remaining can claim the victory for having a lasting marriage if there is a victory to claim. But it is the process, not the destination, that is our reward. So, why didn’t I blog about the challenges of our marriage and why only write about all the beautiful things? Think about this; if you were I, wouldn’t you do the same? Who would want to wash their dirty linen in public and if you are a reader, how long before you would stop coming here to hear my complaints? The truth is that we are more successful at achieving happiness if we never lose sight of the good things in our lives. Research has shown that the happiest people, are people who feel a sense of gratitude.  So I will let you decide whether this is a fairy tale or it is real.  Just remember, the pursuit of a happy life often revolves around the pursuit of ideals (such as gratitude). Our success is often tied to our own ideas about what those ideals are.  Also remember that love is a bond that, like steel, must be tempered. If challenges in our lives make us stronger, then we should draw comfort from knowing that. Our ideals of understanding, forgiveness, respect, and deep abiding love, must be strengthened by challenges if it is to be truly lasting. Quay Lo and I are still on that journey and our love still abides. We are both thankful.

Since I am on this topic, I might as well share with you an article I read in the early stage of our marriage. Obviously it was during one of our trying times when I was searching for answers that I found it.  I wished Quay Lo and I had read it before we got married.  Knowing these "rules" could definitely help a married couple avoid a lot of conflicts and would have enabled them to handle their cultural differences better. 

The author of this article is an American and his wife is Japanese. Unfortunately, I only saved the rules but  did not record the name of the author. If I had I would credit him, and furthermore, may have even tried to reach him and thank him.


Rule #1: Don't assume that your interest in your partner's culture will last, or that it will somehow prevent conflicts from occurring. 
Never underestimate the depth of the roots of your own upbringing. Sure, it's possible to change (given enough time and enough effort). But no matter how deep you dig, you will always be you. Your beliefs, your emotions, your priorities, in short, your whole approach to life, are shaped by the culture in which you were brought up. This leads to the obvious:

Rule #2: Don't assume that the other person will change significantly just because of the relationship or because of your charming influence.
Some degree of cross-polinization is bound to occur between two people who share an intimate relationship but when you start to expect change, then you start to get into big trouble. The best thing you can do for each other is to acknowledge the fact that conflicts will occur and will often occur for the simplest and most unexpected reasons.

That said, it should be quite obvious that you will want to find out as much as you possibly can about your potential partner and his or her lifestyle. You would be surprised how much is taken for granted in typical marriages, even among partners of the same background. What priority does the extended family play in the couple's life, how are family decisions made, how much free time (time apart from each other) is considered normal for the partners, etc.

Rule #3: Don't assume anything. Make sure you discuss with your partner every aspect of your future life together.
Also, don't assume that when your partner says something is unimportant that it does not have to be discussed. Those areas are often the most important things to discuss. The fact that something is 'not important' may be a signal that one or both of you are making an assumption about the way some aspect of life will turn out based on your own past experience. Well, you might as well toss that 'past experience' right out the window because your partner and you, by definition, do not share the same past or the same experience. And that brings me to the next rule:

Rule #4: If your partner refuses to discuss a subject openly, treat that as a big red flag and find out why.
The beliefs people hold most dear are the ones which they are least likely to want to discuss with someone else. Unless you're prepared to cheerfully accept whatever ideas or beliefs your partner may consider most important, I'd suggest you at least find out what those beliefs are before jumping into a permanent relationship with that person.

And I'm not talking only about religious beliefs (which may be important in their own right) but also beliefs about how life should be lived. Those things which you or your partner might call 'common sense'. Well, the term common sense covers a lot of ground and is often based on those underlying assumptions we have been trying to hard not to look at. The only things that are actually common are things like not standing in front of a speeding truck or not walking into an empty elevator shaft.

For example, if you are very involved in a group which supports a particular cause but your partner sees this as one of your 'hobbies' -- and if he or she has been brought up to believe that when two people marry they will give up the 'hobbies' of their younger days. And if you wait until after you are married to find out that all this is only 'common sense' then you may well find yourself in a difficult situation real fast. Or if you find out that it is considered 'common sense' that you should give up your dream of starting that business and instead work as a corporate grunt in order to provide security for the family because that's the way everyone else from your partner's country behaves -- my friend, you've found out way too late.

Rule #5:  Make it a point to talk about some tough topics (like money, raising children, where to live, etc.) before making those wedding arrangements.
Look, the stuff is going to come up sooner or later. Start an argument or two. Find out what it's like to fight by your partner's rules. No amount of love or respect is going to keep your ship from hitting the icebergs of life. You might as well know whether you will be able to work together toward a solution when the inevitable crisis comes up.

Rule #6: Make sure that between the two of you, there is at least one language in which you are both fluent.
This is very important. As a test, try taking some very subtle feeling or belief and explain it to your potential mate. Have him or her explain it back. If there is not a substantial understanding of what you explained, watch out. If either of you are unable to explain the subtle emotions that come up in a relationship without causing some misunderstanding, then you will be in for a very hard, if not impossible, road through life. Wait a while until one or the other of you is able to achieve a good degree of fluency in the other's language.

After all, would you hook up permanently with someone whose face you had never seen? Not many of us would. Then how come we will so readily hook up with a partner whose soul we have never seen?

Rule #7: Examine your own motives.
Is this someone you would hook up with even if you were safe and happy in your own country? If you are the partner who is trying to live in another culture, remember this: Culture shock can do funny things to a normally rational mind. Sure you're lonely, sure there are things about your surroundings that you just can't seem to figure out, sure your partner makes everything seem safe by filling you in on the subtle nuances of his or her culture. That's the formula for a perfect couple, right? Wrong. What you have is a parent or a teacher, not a lover. And it's all too easy to overlook the previous seven rules when it seems so obvious that this is the 'prefect' person for you.

If you see this happening to you, stop. Postpone any comittment. Get yourself comfortable with your surroundings. Disarm the 'conveninece' in the relationship and then see what you think. Learn more about the subtle parts of your partner's culture and then decide if you can tolerate, work with, and actually love that person because they are different and not despite those differences.

Rule #8: Lay the family finances out on the table and plan out your budget for at least your first couple of years together.
Why? Even in single-culture marriages, money seems to be the biggest problem in making decisions together. In my experience, money is even more important in an Asian family. There are enough differences in family finance between Western and Asian cultures that you should really want to know how your betrothed thinks in terms of family finance. And why not get a head start on the inevitable. After all, it's going to be both of you in this together so you might as well start now.

Of course, you can figure that if you make it past the first couple of years (the most intense part of the learning curve when it comes to finding out about all the differences in your ideas and background), you can pretty much go back to planning things by the seats of your respective pants.

Rule #9: Don't underestimate the importance of keeping good relations with your partner's parents.
This is especially true if your partner is the one from an Asian Countries (or some other non-Western culture). It seems that we in the US (and I can hardly speak for any other Western cultures) have developed a great deal of independence from our families. We hardly notice, and sometimes don't even care, what our parents think of our choice in partners. However, the same is not true with the Asian or other non-Western culture. There is still a great deal of synergy between parent and offspring, even well after they have left the nest and formed families of their own.

I have personally seen a well-functioning extended family of a mixed Asian/American couple. I must say, I was more than a little jealous of the warmth and support my friend's parents showed toward her American husband and I began to appreciate how important family contact and support can be when one has already, by virtue of entering an inter-racial relationship, struck out against the tide of social mediocrity.

And the worse thing that can happen is to have your partner's parents (or your own) constantly undermining the relationship, either consciously or not. If you can't get their active support then at least settle for passive acceptance. Anything less should be a sign of trouble ahead.

Rule #10: Be ready to help your partner through the inevitable rough spots.
Well, okay, this is sound advice for any couple. But just remember that you both will be setting out on an adventure -- a full-time first-hand learning experience in the other person's cultural labyrinth. None of us, I am convinced, ever really appreciates how many things we learn about life when we are young and that we take for granted every day. We consider many of these things just plain 'common sense' but they're only common if you and your partner have common backgrounds. Expect the unexpected. Then you won't be disappointed.

Rule #11: Forget about any rules.
If you have come this far and still intend to undertake this major life project, then may your experience be one of constant joy and wonder. And if you happen to be one of those for whom an inter-racial marriage has turned out well, I would certainly love to hear from you. Learning up-close about another person can be simultaneously the greatest adventure of your life and the greatest challenge."

I hope I have answered the question asked about our love story. Though imperfect, it is these imperfections that draw us together, more than tears us apart. In that regard we both feel blessed. 

Believe me, cooking a cross cultural dish is way more easy than facing challenges in a cross cultural marriage. Since this is New Year Day, I give myself a break and not cook or bake at all. May I share with you one dish that I did last year? I believe a lot of my new readers might have missed this one. A dish that pleases both the Western and Asian palette. 


Click on the photo to get the recipe

Wednesday, December 21, 2011

Sincere friendship is the best gift

To me, there is one precious gift that friends can give to their friends, their sincere friendships. (I hope I did not confuse you with this sentence. LOL!) Today I want to share with you the true story of how two strangers had become friends. I stumbled upon this blog, "Still crazy all these years" just a few months ago and enjoyed his space. From reading all his posts, I knew he is a sincere, humorous and down to earth person. Not only that, I like that he takes time to reply his readers' comment and his reply often times are wittingly hilarious. His posts always put a smile on my face and his reply to my comments never fail to give me chuckles!

We visited each other’s blog often the past few months. We are not just leaving comments on each other's posts, we actually communicate and enjoyed our interaction. Recently, we were connected through facebook as well. As you can see, we have progress from from blogger friends to facebook friends. When I learned that he and his family are coming to Kuala Lumpur, I told him I would like to meet them and I wanted to cook a meal for them but being considerate, he did not want to trouble me. He suggested that we meet at his hotel for coffee. An appointment was made and we finally met last Sunday. I cannot believe it when he gave me two bags of the special rice from his hometown and a bottle of special cooking wine because they are heavy stuff to bring. I really appreciate his thoughtfulness. I can’t wait to taste the rice and find a dish to cook with the wine. Thank you again, Arthur for the gift and for your friendship.


I was thinking hard what bakes or food I could prepare for Arthur and his family to try. I finally decided to let them try my macarons with butter chestnut filling and a new Christmas cookies. When I was baking the macarons, I not only have my fingers and toes crossed, I had every single blood capillaries in my body crossed. If you are my regular readers, you should know that my macs don't always come out right. Thank God! that they came out perfect that time. I cannot be more happy. It is an early Christmas gift for myself!




We had a wonderful dim sum brunch and I was glad he and his family enjoyed the food. 

I got feedback from Arthur that they love my macarons. It means a lot to me when the it came from a foodie like Arthur that my macs were delicious. YAY!! I am looking forward to his comment on my Christmas cookies. These chewy cookies have an old spicy flavor. Isn’t Christmas all about flavors? I believe eating these cookies will trigger one’s nostalgia. Want to try making some? Here is the recipe. I hope it is not too late for those of you who wanted to try making this for Christmas.

Molasses Sugar Cookies
Adapted from allrecipie.com with modification




Ingredients:
1 1/2 cups butter
1 1/2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt

Method:
Melt the shortening in a large pan on the stove, and cool.
Add sugar, eggs, and molasses, beat well.
In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
Form into walnut-size balls. Place on greased cookie sheet about 2 inches apart. Bake at 375 degrees F (190 degrees C) for 8.5 minutes.  Store in an airtight container.

Note: 
Every oven behave differently so you might have to find out whether 8.5 minutes works for you or not.  


If the cookies do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

Wednesday, December 14, 2011

I am not a Foodie, I am a Food Blogger

Have you seen penne casserole with sambal belacan tomato sauce and served with chilli padi?  That is the beauty of fusion food. My Quay Lo made this penne casserole with my sambal belacan tomato sauce and served it with chilli padi for me!  Even when we dine out at restaurants that serve Western cuisine, I am not shy to ask for chilli padi or even sambal belacan. I have received a blank look on some of the waiters or waitresses’ face but I don’t care what they think about me, I still want my chilli padi or sambal belacan! When I am lucky, some waiters or waitresses were kind enough to get the chilli padi or sambal belachan from the cafe or Chinese Restaurant in the hotel for me.  In that sense, Quay Po can never said to be a real foodie. To me, real foodies have brains in their taste buds. Normally, when they eat, they don’t add something like sauces that changes the taste of a dish. They are also very objective and won't let their judgement of food served to be influenced by how many Michelin stars a restaurant has, or how famous the celebrity chef is in the kitchen. From an article I have read, the author (forgot his name) said:


"Real foodies:
 don't indulge in pretentious smiles and nod bullshit based on how much something costs versus how it tastes.

Even when they are eating at a high end restaurant, they are objective about what is good versus what is mediocre rather than letting social halo effects override their biological response.

Don't eat at a restaurant primarily for the purpose of posting gastro vanity pictures just to show that they have been there.

Experiment with a lot of different places and foods from different cultures and geographies to develop a well calibrated sense of taste.

Pay very little attention to the service, decor or food presentation at a restaurant and emphasize food quality above everything else. They can appreciate good food at even a hole in the wall restaurant.

Don't eat at a restaurant out of obsessive compulsive completionism to be able to write an online review.

While I am not a foodie per se,  I do know if fusion food is done well.  Fusion cuisine truly can be excellent and innovative. Good fusion cuisine combines ingredients and cooking techniques from several cultures and creates a new fresh dish, even if the dish is simple like the one below that Quay Lo and I made together. All cultures have their own culinary traditions, and combining these cooking traditions can result in breath taking dishes. Fusion in the new modern cities of Asia is almost in a class of its own. Some of these creations, by bold and adventurous chefs, can be quite complex.  Still, somehow, I feel like Quay Lo and I are "down in the trenches" of this movement and doing so with simple dishes.

Fusion Penne Casserole


This recipe was featured on The Asian Food Channel (Official) 
Facebook page on 6 December 2012

Ingredients:
1-1/2 cups uncooked penne pasta
½ cup Quay Po fusion tomato sauce
2 cups (8 ounces) shredded cheddar cheese
1/2 cup grated Romano cheese

Method:
Cook pasta according to package directions. Drain pasta; toss with Quay Po fusion tomato sauce. Spoon the mixture into a greased 2-qt. baking dish. Sprinkle with cheeses. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. 


Quay Po fusion tomato sauce 
(click on the pic to get the recipe)



Thursday, December 8, 2011

My first time!

First time participating in a contest that needed votes. Would you vote for me? If you would, please click on the first picture you see here (Grilled cod with orange sauce in an orange) and it will bring you to a page where you can click “like” for my blog to vote for me. Do leave a comment here to tell me you have voted so that I know. Many thanks! MUAX! MUAX!


I would like to thank you in advance for your support with a tasted and tested dessert recipe. This definitely can earn itself a place at your Christmas table. 

Last night I had dinner with my high school classmates and I brought this dessert with me to share with them. It was a happy and fun evening as always and I was SO HAPPY to meet again one of my high School classmates, Sally. We have not seen each other for 40 years after we left school. Isn’t that AMAZING to be connected again? She lives in Australia now and came back for a holiday. 

Here is the dessert I made for them and I was thrilled that they all loved it! The sweetness of the peach combined with the real tart flavor of the cranberries gives this dessert a nicely balanced taste. The cinnamon and nutmeg enhance the flavor with their fragrance. When this is served with some vanilla custard sauce or a dollop of vanilla ice cream, it is divine!

Peach and Cranberry crumble



Ingredients:
(A)
1 cup julienned fresh peaches
¾ cup fresh cranberries
2 tbs brown sugar
1 tsp cinnamon
½ tsp nutmeg
(B)
120g flour
¼ salt
60g cold butter, cut into small cubes
25g castor sugar
Method:
Place (A) in a pot and cook the mixture for about 5 minutes all till the fruits are a little soft and the sugar is melted. Set aside to cool. When it is cooled a bit, transfer to a baking dish. Sift flour and salt and then add butter. Rough mix with your fingers till the mix resembles fine bread crumbs. Lightly toss in sugar and sprinkle over ((B) over (A). Bake in a preheated oven at 200C or 400F for 30 minutes or until the top is golden brown. Best served warm with vanilla ice cream or vanilla custard sauce.

Note: I am submitting this to 

Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie

and
I am submitting this to the Christmas Giveaway in The Sweet Spot
 

Monday, December 5, 2011

Join the White Christmas Challenge by Very Good Recipes

Get into the Christmas mood and join in the fun of the White Christmas Challenge organised by Very Good Recipes. I am one of the 10 judges. 



This month's theme is: White Christmas.

Theme

There is always a magic feel in the air when snow is falling on Chritmas Eve. Not eveyone lives in a region where snow is usual during winter, but everyone can try to recreate this magic in the kitchen!

What dish do you think of when you hear "White Christmas"? You can of course cook with white ingredients such as white fish, white chocolate, white asparagus, white truffles, white vegetables, chicken, cream, coconut milk etc. But your recipe does not have to be all white! It needs to be festive and have a "snowy" feel. You can be creative and imagine a snowy presentation, for instance sprinkling snow crystals (drops of cream, petals of white edible flowers, and a lot of other ingredients) or trying to create a snow-covered landscape one can eat!

Participating

The challenge is open to everyone, whether you have a food blog or not.
In order to participate, you need to enter a recipe on the theme of "White Christmas".
  • If you have a food blog registered on Very Good Recipes, you just need to publish your recipe on your blog with a link to the challenge page http://verygoodrecipes.com/white-christmas-challenge in the text of your recipe. It will then be automatically listed on this page. (if you don't see it after 30 minutes, please email stephane@verygoodrecipes.com)
  • If you have a food blog (or a blog with a recipe category or label) but are not yet registered on Very Good Recipes, you can register in 30 seconds.
  • If you do not have a blog, you can participate by sending an email to stephane@verygoodrecipes.com with your recipe and one or more pictures. He will publish your recipe on Very Good Recipe's blog so that it can be displayed on the challenge page.

Rules:

  • There must be at least one picture in your recipe, and both the recipe and picture need to be your own. If your recipe is inspired by another, please mention it in your recipe.
  • You cannot use an already published recipe to participate in the challenge, you need to publish a new recipe (otherwise there's no challenge!)
You can participate from Monday December 5th 2011 until Monday December 26th included.


Please put a footnote in your post that you are participating the challenge via Quay Po Cooks and stand a chance to win a prize from Quay Po. Winners of the 1st, 2nd, 3rd, 4th and 5th prize who participated via Quay Po Cooks will receive a ROSEVELT's (my son's band) album on top of the prizes from the Sponsors.


Click on this Album pic to listen to one of their songs - Moment


Check out the attractive prizes from the Sponsors by clicking on the badge. I look forward to see your entries, the more the merrier!


To launch the Challenge, each judge will have to publish a recipe in line with the White Christmas and here is mine.

White Chocolate White X'mas Cupcakes
Adapted from Baking Bites with modification





Make 18 medium size cupcakes
Ingredients:
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4-oz white chocolate, chopped
1 vanilla pod
1 cup plus 1 tbsp milk (low fat is fine)

Method:
Preheat oven to 325F. Line muffin pans with 18 cupcake liners. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred. In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by melted white chocolate and vanilla extract. Working in two or three additions, alternate adding in some of the milk and some of the flour mixture, ending with a final addition of flour. Mix until just incorporated and no streaks of flour remain. Divide batter evenly into prepared muffin cups.
Bake at 160C or 325F for 20-23 minutes until a tester comes out clean or the tops spring back when lightly pressed with a fingertip. Cool on a wire rack. Use your own choice of frosting and exercise your own creativity to decorate the cupcakes for the appropriate occasion.  I used plain butter cream frosting.

Plain Butter cream frosting
Please click on the photo to get the recipe.

Note: I am submitting this to 

Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie

and
I am submitting this to the Christmas Giveaway in The Sweet Spot