Flaky Curry Puff

These curry puffs produces a layered flaky pastry. It is so yummy. As you can see from the photo, these curry puffs are made with two types of dough which is similar to puff pastry.

Sugar Paste Rose

I am making some roses for the topper for a Mother's Day cake. This was inspired by a cake made by my 80-year old cake decorator teacher.

Sambal Prawns

Sambal Prawns or Sambal Udang is a Malaysian dish with chilli paste and tomatoes to cool the spiciness.

Happy Birthday

My husband's birthday is this week. So I've made him this Chocolate Almond Birthday Cake. It turned out almost like a chocolate mud cake. But it's lighter and moist but still rich.

Raspberry Sorbet

Raspberry sorbet is a frozen dessert made from sweetened water, flavored with raspberry puree (or juice), wine, and/or liqueur.

Friday, April 25, 2008

Sugar Paste Roses

I am making some roses for the topper for a Mother's Day cake. This was inspired by a cake made by my cake decorator teacher. My cake decorator class is taught by an 80 years old woman. Yeah, you have read correctly. She is an amazing woman. She takes only 2 classes per week. She still makes cakes for customers whilst looking after her 90 years old husband who just recently has an operation. She has a perfect eye sight and a very good memory. I am just a bit more than half her age but my eye sight is deteriorating and memory is not as good as hers. That is why I need to document these steps.

Start of with coloring some sugar paste. The center of the rose is normally darker than the outer petals. So as you work your way to the outer petals, lighten the color of the sugar paste.

Start off with this and pinch the sides of the sugar paste to make a shape of a flag. This process is call flagging. Use a roller to thin the edges.

What just happened? It was pink and now it's white? This photo turned out to be the best. That's why I'm using it. There is no magic.

Then roll the "flags" to get this result. This has to dry for at least a day before proceeding.

For the next layer, use a cutter and cut three petals. Use modelling tool to shape the petals. Turn the tip of each petal slightly and glue it onto the center of the rose. Let this dry for at least 30 minutes before proceeding.

For the next layer use a bigger cutter and cut five petals. A spoons is useful to shape these petals. Glue the petals around the rose and slip the last petal inside the first petal on this layer.

Let the rose dry for at least 1 hour before putting on the calyx. Dust some color powder on the calyx to bring out the color. Steam the the flowers to bring it to live.

Saturday, April 5, 2008

My Favourite Red Meat - Lamb Chops

If I have to choose between steak and lamb, I would choose lamb. I like the flavour and I find it more tender than steak. I saw this recipe for lamb chops on Better Homes and Garden show on TV and thought it was worth trying. My son prefers this to my normal lamb chops (which is simple squeeze of lemon juice and sprinkle of salt).

12 lamb chops
a clove of garlic
1 level tsp cummin powder
1 level tsp paprika powder
1/2 tsp tumeric powder
a handful coriander
a handful parsley
juice from 1/3 of lemon
a pinch of salt
3 tbsp olive oil

Blend all the ingredients together until herbs are fine, except lamb chops of course(I used the hand stab). Season the lamb chops with this mixture for at least 2 hours. Then pan fry in some oil. Depending on the thickness of the chops. Mine took about 3 minutes on each side and it came out medium. Serve with mashed potatoes and peas.