Blessed New Year 2010!

An agar agar fruit cake i made for my colleagues to celebrate the New Year

I know i have been quiet for a while now, but i'd like to wish everyone a happy happy new year 2010, and may the coming year be a delighful and blessed one!

The week before Christmas

It's a norm that every year during this season, i'm as busy as the ants stocking up their food for the upcoming winter. Dun get me wrong, although most of the time it's about preparing gifts, and baking marathons, i'm still not particularly keen in getting ready that long list of food for Christmas so tat the hot roasting turkey sits on the table on Christmas eve, or dinner would be exquisite because it's tat season. I know some aunties or people who do, and who would make sure they have ordered every Christmas treat few weeks before, or otherwise Christmas wouldn't be Christmas. And talking about gifts, some even planned out what to buy the year before!

So ya, i used to bake and bake non stop when comes to this festive season. Infact, it's a yearly routine for me to pre-soak my dried fruits and bake fruit cakes three months beforehand, so tat they will be rich and 'rum-my' when consumed on Christmas day. But this year, i haven't been that keen or rather, the primary reason, i'm still settling myself in this foreign country. Again, dun misintepret, not tat i didn't bake anything for Christmas at all, just a bit different this year.

SO the week before Christmas, which is last week, i have been busying myself playing with Chocolates. Most of the items involved Chocolates, which i will explain a bit later after i've found my extra 24 hours (HAHA). I was trying out my new phone, but it turned out tat although it has a 5MP built-in camera, the pictures were still a bit blur..or should i blame my own skill?

My week? First, i started with jellies. All of a sudden, i had this craving for coconut pudding (i really miss the ones in Salut!), and decided to walk out to the shop one fine morning to buy some agar agar, pandan leaves and fresh coconut milk. Not bad, .... but i still think outside is better than my own homemade.

Then back to chocolate. If you have been to SG, you will notice that in every major supermarkets, this Hershey's cocoa powder is something common on shelves labelled 'baking ingredients'. I saw it from the first day, and ever since had always wanted to get and try it out, but never did, becoz the Varlhona is still sitting on my shelf. (Now i decided to save it to bake something for my sistas for the CNY!)

I got it finally...for nearly $7, per 226g. (It better gives me rewarding results!)

With this cocoa powder, i made my famous chocolate chip cookies as gifts for Christmas.

AS for Hub, he's busy as well. While i bake, he cooks! We had this super yummy prawn and spare ribs noodle soup for our dinner last Sunday and i'm still drooling over it until today. I just love his soups...yum! Then again..i love every soup, haha!

My cousin came down from KL over the weekend, and we had a lovely time chatting while enjoying our fondues (cheese and chocolate) at Clarke Quay. Beautiful place, my first time there (HAHA) and they have these bungee jumps tat look almost like the most ideal suicidal attempt.

This chocolate fondue was the best for me. I couldn't stop licking the leftover chocolates, until Hub gave me his 'parenthood' stare which indicates "Enough". And did i mention, they came with Ben & Jerry ice cream??

So tat was my week before Christmas. I need to go back to my designs and baking now.

Revisiting Danish Pastries

Previously, it was chiffon. Now it is bread! I miss kneading, and dough playing, the smell of yeast fermenting inside the dough, and the lovely scent coming out from the oven! Gosh, i wish i had everything here with me, my handy tools and utensils which are my greatest helpers! Limited to only the few baking tins and simple tools, i could only make the simplicities in our current kitchen and it bores me sometimes. Haha, again, do i have time for baking now? Please remind me that i need more rest!

Danish pastries are one of the exciting stuff i've made in the past. A bit challenging, but not too hard, and you only need a few practices to master the skill. A LOT of time is needed though, so i often tell people, "if you don't have the whole day, please do not even think of making bread!" Especially if a bread machine is not existing in your kitchen!

Anyway, here are my past 'creations':

Pizza Danish

With homemade peach filling


Pain au chocolat

How i miss ChiffonS!

I heart heart chiffon cakes! Being a month away from home, means i've been missing my chiffon tins for 31 days di!! I was checking thru some old files on my laptop, and noticed that i've not blogged about some previous bakes, one of the most is chiffon cake! Over the months in BJ, i've baked countless chiffon cakes, and i don't even remember which type to which di, but one of my favourite and trademark is strawberry chiffon cake.

I improvised this recipe myself, by adding a special ingredient which anybody can tell (i believe), and which makes the cake unique by its taste.

Looking at all these reminiscent chiffon pictures makes me miss my tins even more. I regretted for not tagging them along, and the horrible part is i can't get new ones in SG, because then i would have too many in the end. Tins are pretty pricey here becoz they're in SG dollars, and not worth it when you can get the same ones from dear M'sia which only cost half. Since i'll be going home soon, i'll be bringing them, to SG.

I think i've mentioned this before, n will do now again. I DON'T buy chiffon cakes from outside, because
1) they don't actually cost as much as the price they're being sold at. Only eggs man! why up to RM18? lol.

2) the colour sometimes freaks me out (esp. the pandan super green ones) ewwwhh, why do they even bother to add their capital cost?

3) i think homemade ones are better, ya they do!



When you thought it is turning 'bad'..

This blog title sounds interesting to me because it reflects my current situation. I know the above picture somehow does not correlate to the title, but i'll explain further on so that you can see how baking is related to this.

Ya, it seems like everything is turning upside down. To be perfect honest, i'm starting to hate my job, and for a starter to hate his/her job, it must be really bad. Seems like there are so many disadvantages over the advantages, e.g. the four hours travelling time etc etc. Nevertheless, the job is pretty challenging and exciting, very new, and something that i must go through in order to be a complete environmental engineer. Which means, from feasibility studies to design to installation to commissioning to operation and handover of a certain plant, every single step, i'll be well capable of.

Somehow i believe (due to previous experiences), whenever i thought something just wasn't right anymore, it always turned out to be something fruitful in the end. Yes it's true, just like these chocolate balls, if it wasn't for that failed brownie, they wouldn't have come up on my agenda and in the end became a favourite among the kids and even adults. Not to mention, they helped me clear off certain ingredients in the cupboard. :-P

Yup, due to my current job, I finally got the dream/purpose that God has put in me. The whole picture of the dream. I never realised what my goals are in life, because i'm this kind of person who just act and live according to current situation or by what comes. For example, people asked why i did Chemical Engineering. I said because my dad wants me to be an engineer (which is true) and because during that time, i only get to choose either mechanical, e&e or chemical, so i did chemical because it seems like the best choice to me. Deep inside me i never intended to do chemical engineering, and if it didn't come to me at that point, i don't think i'll ever think of it forever. Only after doing it that i began to like the subject and the works involved. (But i regretted for not choosing Civil).

Same goes with environmental. People asked again why i go into the Environmental line when Chemical is so broad and you can earn more in Oil and Gas/ Chemical industry. I said it was due to my second employment, which also comes by the grace of God (i can tell you a long story about this), because i never, again intended to go into the environmental line at the first place. I took it merely because 1) the office is near my house (i decided it's best not to go KL then), 2) consultancy line sounds very good, and 3) i love travelling. As i engaged further into this line, i began to love my work (very much) and yes, this is what i wanted to do!

And then now i'm here. Very deep rooted in the environment field. 'Seeing things happen', if that's the best phrase to describe. I didn't realise it until last week, when i was in the car on the way to visit an under construction STP with my boss, that ya, this was what God has put in me in my youth days during mission trips. I used to dream of going into kampongs or rural areas where there are no utilities/ proper STP etc, to build and provide them with these basic amenities. This dream became so real as i was sitting in the car (and it was raining heavily), like a scene just flashed through inside my head. Then i realised, i'm here to learn all the designs, and the construction, so that i can achieve this dream one day. Only by going thru all technical details can i make things happen.

I think God is really amazing, because this dream used to be a fantasy,but by His grace, He has been and is leading me along the right path to achieve the intended dream that He has put in me.

More Macarons

Got these macarons from Bakerzin Jurong after work as a reward for myself. They were on offer at $1 each and i thought they sounded pretty special ( they even have sakura flavour (cherry blossom), yuzhu (which is super yellow) and few others), but due to the intensity of their colour, i decided it's wise to stick to the more natural ones so ended up with black sesame, hazelnut and coffee! Pretty yum yum but i prefer the previous ones.

Sigh, singaporean dollars not easy to earn oh.

When you are wearing out...

When you are tired, and super exhausted....
When you have to travel for as long as 4 hours daily....
When you have to wake up at as early as 5am....
Nothing tastes better than a cup of raw wild honey!

Honey Honey...
Will tell you the difference between a raw honey and those sold in supermarkets soon...

"Think i heard that before, oh i tot u're cutting chocolates?.."

Ok, i admit, i can't stop eating chocolates. Especially when everything looks new to me. *Sigh**, there goes my effort to eat healthy.....

Hehe, got more chocolates again today (seems like i have been buying chocolates these few days), spotted these bars which i've not seen elsewhere before so, got a bit excited. Cool huh?
Went to Mark & Spencer and found my ex-most-fav snack, custard cream at $3.70 per packet (400g). To make myself feel better, i also got Hub's fav dark chocolate digestive biscuits.

Am hoping that once i start working, i'll be able to cut down on these junks. Praying hard. and harder. Hopefully. Close my eyes. Yes, close my eyes.

I'm falling in love, again!

The first top four and the last four: Mocha, Lemon, Apple, Berry.

Hip Hip Hurray!! finally, i got to taste "macaron". Have heard of this all-time favourite delicacy from many people especially the Singaporeans, but never tasted one myself until recently at a japanese mall in Orchard. Hub would never buy them for me, not only because they are slightly pricey but also sometimes over colourful which is not wise to health (saw some very purplish and reddish ones). He rather buys me cheesecakes, or many tapioca kuihs, but no, not those extreme-coloured macarons. Well, this one is exceptional, because it was on offer (9 pieces for $8) and the colours looked pretty natural except for the yellow and pink ones.

The price, the look said it all. The first bite took my breath away...I love it! Even Hub said they were good! Yes, very good, and now i understand why they were expensive, despite that only egg whites and no fats were used. Not easily made, a good macaron with set feet requires a strict procedure with a number of technical skills. Also troublesome, because whilst you have to make sure your macaron cookies are setting well and have the same sizes, you have to cook and prepare those fillings.

Slightly on the sweet side i admit, but the fillings were so purely done, lemon curd, berry and mocha ganache, and apple jam! I love them so much, i'm going to master the skill of making macarons!!

PTL!

PTL! Everything has been falling into place, Hubby's having an interview in BDO Raffles (a continental european audit firm) this Friday (for a good advisory role which he likes), HR people just got my Employment Pass sorted out, and I'll be starting work on Monday!! Although i wish i could get my dream job (i.e. working in BIG BIG firms like ERM, CH2M Hill, MWH or URS which happen to be situated in the CBD), i'm still thankful. Ya, eventhough i have to travel for as far as 2 hours, and the job isn't what i like doing most, i still thank God for every single thing. After all it's a pretty good job, with reasonable pay, working weekdays only starting from 9am. And the most important key is that, it's not easy to get jobs at this period of the year, because staffs normally wait till they receive their year end bonuses before resigning so there will be less openings etc. Not to mention, Environmental Engineering is a very small field in Singapore where jobs are limited (even the biggest multinational consulting firm here has only 20 staffs in their Sing office!) so, basically for me to find a job that i have been doing is not easy at all. In conclusion: a full time environmental engineering job in less than two weeks from the day i arrived Singapore is none other than a blessing from God! Amen!

Tried out the bakery tools and baked these blueberry cupcakes three days ago. Was supposed to be muffins, but they do not have a muffin mould or anything deep,so cupcakes were the result. Blueberries were on offer last week in 'i forgot where' for about $2.95 per pack, which of course, is so much cheaper than in KK!

I hope their looks didn't turn you off, haha, the blueberries burst during baking and as a result, they have these purplish linings around the cups. The children claim they were not sweet enough (is it becoz i'm too used to baking for elders and adults in BJ?), and the blueberries were on the sourish side. Agreed, i failed again, next time will not reduce sugar k?

Back to a DOGGIE post for a PAPILLION named LE-LE

Le-Le was my MIL's one year old female papillion puppy. She came to the house in May this year after Ba Bi was gone HAHA. For those who know me would know that i'm a dog hater and i have phobias over them (and for any hairy walking animals), but suprisingly with Le Le, it was an exceptional case, i learnt to love her as the days went by! And now, i'm determined to get another dog like her in the future!

Being a papillion of Chinese breed, she's very petite and has shades of white over a chestnut background. Very adorable and cute, any normal kid or adult would fall in love with her at the first sight (I'm not normal bah). Sadly, she was overly pampered, and so spoilt that she would bark inconsistently, always giving us heart attacks. Due to her small size, she's very timid to new people but is pretty cheerful with mood swings on certain days. I remember the days when she used to follow me around the kitchen and living room like a faithful servant whenever i was baking. I guess she was hoping that i could spare her some leftovers then!

She disliked Hubby for unknown reasons. It was a joke in our family, because everytime he calls her, she would go straight to her dog house and hide there till he's gone. Strange enough, she never comes out whenever he's around the living room, and would bark everytime he comes down the stairs. I think she's sensitive to guys, because she's only cheerful when Hub and FIL are not at home, and would dance around or 'mei yi mei' for me or MIL. I love it when she smiles at me and dance when i told her to. Cute!

So Le-Le was the reason for these doggie treats. Or part. Previously, when they haven't blocked Blogspot, I had come across the recipe for "Horlicks doggie cookies" and thought they were cute but never had the intention to make them as i find Horlicks very precious in BJ. It was a scarce item, one that cannot be found in almost all supermarket shelves, i.e. almost in non existence. Hub said they used to sell Horlicks in Carrefour, but I've never seen one in the last one year and i don't think they even know what Horlicks is!

Anyway, i found an untouched packet of Horlicks as i was clearing up (i forgot it existed in my cupboard) and since there was no way i could finish it within two weeks, i decided then to make some!

It was a fun process, especially when Le Le was hiding inside her house while Hub continuously sang his out of tune 'Le-Le' song. (He still sings the song today). He calls them the Le-Le treats, because they reminded him so much of the puppy.

It was popular among kids, and even with the adults, something rare in BJ, but i'm sure it's pretty common in Singa and M'sia!

P/s: I'm writing this down just in case you're wondering how his song sounds like:
"You yi ge xiao gou, ta de ming zhi jiao Le Le, ta hen ai jiao, WO WO WO!..."

A little improvision after we arrived Singa:
" Ta bu neng jiao le, ying wei mei ren xia lou le".......You yi ge xiao gou..."

My Homemade Paus

Now that i'm back into blogging business, it's time to write about food and baking! Haven't got the chance to try out the kitchen here in Singapore, but seems like our landlady is pretty well equipped. If i'm not wrong, there are two Kitchen Aid heavy duty mixers hiding in the cupboard, and the big 'supposed-to-be' built-in oven tells me that it's just sooner or later. Not forgetting there are adorable kids here! The most blessed thing is, i'm allowed to use everything!! :-) God is super gracious, isn't He?! That is my Jehovah Jireh!

For the past couple of months, i've been baking and trying out many new goodies in BJ, just to make sure that i've learnt all i could while i was 'free'. I was a bit upset when they blocked blogspot in May (think it had sth to do with the Xinjiang incident), and was not then keen to take photographs of everything i've made. Most of them were chiffon cakes as they were considered the healthiest version but i guess the most significant reason was that everybody was trying to keep 'fit'. So ranging from this weird flavour to the other, i think i've baked more than 50 chiffon cakes in the past six months. Scary huh? Not to mention, the amount of butter and cream cheese i've used for the past year, freaks me out when i think of it, and suprisingly, i couldn't remember how they were all consumed!

One of my significant homemade items worth blogging is pau! Yes, I can make paus now, ranging from red bean filling, char sao, vegetarian and pork with egg. Probably not as good as those from KK (KK-ers, be proud u have the best food in the world, if not best, second best!), but definitely much better than those in BJ (the char sao pau there is terrible!) or Singapore (as far as those i've eaten). I think part of the reason is because i use good and original ingredients, instead of coloring, MSG, ammonia or whatever they use in the shops to make sure their paus look as good as possible or taste ok at the lowest capital cost.

Don't have to guess, the primary reason why i decided to go all the trouble to knead that dough and cook the fillings was due to my 'addiction' or favouritism towards 'char sao pau'. I miss my childhood pau and the paus that served as my breakfast every morning. When i think of it, i feel silly, it took me so long to actually make one myself! Which means i have been eating red colorings, ammonia and MSGS all the while!

The fillings weren't as hard as i had thought. Managed to get hook of the exact taste i like during my constant trials of baked 'siew bao'. As for the pork with egg filling, just add the necessary seasonings into some fresh minced pork, boil some eggs and a good pork pau is on the way.

Like i said, i didn't snap exactly each pau, but here are some which Hubby has shot for me:

Red bean Oval Pau

Pork Bao (Zhu Rou Bao)

Mixed Paus

Can't wait to make zhu yuk pao for my dad!

Exploring 'Canaan'

It has been long long since I really write on this blog. Many things have changed within the last months; decisions, circumstances, etc., but I praise God for every single thing. Although sometimes I did not understand why certain things happened in ways I least expected, however, as the days went by, I would begin to realize that God is working, and that His plans did serve one purpose: for me to chase His dreams and not mine. Many times God asked, Joyce, do you love me more than all these? Than your dreams, than your ambitions, than yourself, than your family and than everything else? To be honest, I tried to take control of many things, but only to end in disappointment and frustration. Putting God's directions as my priority is a real challenge especially during times when I thought my dreams are right. God told me He has a BIG dream for me, and I'm in the midst of discovering the whole picture.

Coming to Singapore is like how the Israelites were commanded to explore Canaan land in Numbers 13. I do not know how it came about, even up to today, and here am I sitting in the land which I knew nothing about. I came like a blind man, knowing nothing of what's ahead of me, and where I'll end eventually. Just like how the Israelites were led out of Egypt. Had no place to stay, no idea of the country (have not been here for like 20 years!), no job engagement, and a long stay pass which had not been approved at my point of entry. All I knew was I'm going to the land of KIASU, where people are known to be 'selfish', very competent, and seemingly like 'perfect people' who think they are 'better' people. No offence, these were just rumours spread to my ears (For those out there who has this perception, Singaporeans are actually very nice people). But God said come with faith, and so I came.

If I read Numbers 13 again, I feel my own condition almost similar to the Israelites, when they freaked out after discovering that the residents of Canaan land are powerful, strong and very big. They were terrified, because the descendants of Anak were living there. They trusted their own eyes, instead of God. They were too comfortable, too protected that they took God's blessings for granted. And the fact that God wanted to bless them with a land flowing honey and milk was pushed away because of this fear.

But I adored Caleb, because despite of what he saw, he believed that the army is able to take possession of the land (Numbers 13:30). His dream was what God had wanted to bless the Israelites with. He acknowleged this dream, and knew His God, the most mighty of all, will protect and help them win over this land flowing with milk and honey.

The moment we touched down (exactly a week ago), my Lord has been very gracious. Everything went into place. Arrived midnight to a kind immigration officer and a helpful taxi driver, found a miraculous place of stay to rent the next day at a slightly lower market price but better condition (like buying a honda jazz that runs and looks like a Mercedes) and a very nice landlady, fruitful job interviews in less than a week, long stay pass is here, God's favour on us and with man and many more. The Lord is about to do many more miracle things and I know it in my heart that He wants to bless me with the land flowing with milk and honey. Amen and PTL!

Many people wondered and asked. To be honest, I do not know why God put me in Singapore either. I really do not know, but now that I'm here by faith, I'm going to let God take control.

Starting my new life in SINGA with some DOGGIES

Finally here in the land of SINGA, we're back to reality. LONG long long working hours... *SIgh**

Home sweet home

Home sweet home, i'm back to blogging business!! Pity, i forgot my camera USB port, otherwise i would have so much to show. I'm still not satisfied that they blocked blogspot back in BJ, although i do understand the reasons behind (arrggh!). It's good to have blogspot back in KK :-).

One day gone, and i spent almost whole day visiting grandmama. Had my fave muk shu gaos di, all 3 in one go and i can feel my body overdozed with coconut milk, so much that i think i better leave them alone for the next 3 days. No worries, i'll get more than enough to carry on board, hehe just in case i regret bah....

Haven't got the chance to satisty all my other cravings, apart from the tapiocas and coconut milk of course, but thank God i managed to restart my chiffon adventures despite the limited hours i have for myself. The blueberry yogurt chiffon cake smells so good from the oven (let's hope it tastes the same), boy, makes me wanna kiss and hug my chiffon cake tin to sleep tonight (hehe someone is gonna freak out if he can open this website :-P). I still love my bundt tin but it makes so much difference with a proper chiffon tin; my cake looks more 'chiffoney' if there's such word.

Schedule will be awfully tight for the next couple days. Let's pray i can spend my time wisely, and more with my parents and sissies, before the future tells me when is my next visit.

P/S: I'm having fish head noodles tomorrow, and i can't bring myself to sleep just at the thought of it. It's not my brain's fault, it's my tummy growling.

Friday already?

Phew, time flies! Seems like Mother's Day was just yesterday, and it's Friday already. Even me who is considerably the most free person in the world is amazed at how time passes by every day. Every night i would look back and think of the stuff i've done throughout the day. I would feel ashamed, because the answer is often baking. It's only a hobby, but it has become some sort of a daily routine. I would then shake my head and tell myself that i need to focus on something else instead. Or work harder on my Chinese. :-P

As evidenced in the below, I've spent most of this week on baking, again. Starting from our daily breakfast sweet buns of various fillings,

to the first attempt of Guang Su Bing

and more Baguettes

for some Bruschettas (my version).

Not forgeting also, my continuous practice on chinese flaky pastries which has definitely improved a lot:

I also learnt to make hua jian (steamed flower buns) from mom in law, and helped her wrapped some chinese bao zis for dinner.

The only difference this week was i managed to visit a big local market and got some of my favourite foods like asparagus (i heart heart heart asparagus very much!!)

more raw walnuts (very good for hair and brain),

a big Chinese yam, coz i was thinking of making yam buns/ cake,

and more lychees which i can never resist hehe...

Spotted a lot of loquats and got a few since i've not tried any before.

From today onwards, i have a new commitment:

'Upgrade the proficiency of my English which includes fluency in speaking, extensive vocabulary knowledge and usage, and improvement in my writing skill.'

Trust me, as you read this blog, my English seems to be getting to nowhere.

BBQ Pork Buns

I had some leftover char sao filling from the siew bao bake the other day, so decided to make some baked buns. Wanted to imitated the ones from No. 10 or a coffee shop at Lido, but i knew i would not succeed this time as the filling itself is already far from worse in comparison to their buns. Sigh, i miss char sao bao oh :-( and many many other food like muk shu gao, sea water fish (in sweet and sour, thai sauce or asam masam), guava, and my parents' cooking (although it's just baked beans and egg). Haha, sounds like as if i had lost my trademark. It's true, no kidding, go and ask around people who know me what they knew about me, and they'll tell you 'she eats char sao bao everyday' or 'she likes sweet and sour very much'! No longer the case now, so don't be surprised if i'm lighter a few kilos.

Why am i telling you all this? No intention, i was just reminding myself that humans need to update, adapt and change to new things/ environment from time to time. Can't stick on to a habit for long, especially when it has become like an obligation or stronghold if it's the right word. I used to eat char sao bao, muk shu gao and drink countless cups of coffee everyday. Honestly, that was my daily must-have menu. And, when comes to selection of dish in a chinese restaurant, sweet and sour fish would be first on my mind. Also, I barely had any meals without tomato sauce or chilli. Reason, they are my favourites. Today i don't anymore. Not that i dislike them, infact they are still my No. 1 favourites, but i've come to the point of accepting that i can't have everything i want at all times. Every place has a different culture, eating lifestyle and habit. Importantly, i can't bring 'home' with me to wherever i go.

In BJ, i'm trained to eat lotsa vegetables (of which some i've never seen before) and nutritious snacks like walnuts, dried dates, fresh fruits and seaweed etc and drink tea instead of coffee. My meat intake has reduced a lot this year, but beef consumption seems to have doubled. In terms of fish, we have them almost every week; fresh water ones though. And oh ya, i also have an apple a day. It's my must-have now.

Nothing is impossible when comes to kicking off some old habits or routine. As long as one is willing to give up and take in new things. And this is what i'm learning hard now.

Of course home is still the best, because that's where i grew up and spent most of my years. That's the place i know i can get the best 'char sao bao' although it may not be to many people, and where i can drink good soups because my grandma and mom boil the best nutritious soup. And where i can eat lots and lots of good fresh seawater fish!