tag:blogger.com,1999:blog-14529345522540101092024-03-19T11:33:07.924+08:00Honey Bee SweetsA stay-home mom that loves to bake and cook, and of course enjoy all those delicious food out there! Besides, life's too short to diet it away. :DHoney Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.comBlogger567125tag:blogger.com,1999:blog-1452934552254010109.post-80515003864956833772017-03-01T10:24:00.000+08:002017-03-01T10:36:02.098+08:00Almond Chiffon Cake<div style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Well hello strangers! Sorry for the long silence here. It has been a rather hectic past few months and it is never easy trying to cope with the increasing amount of work apart from my usual household routines. No matter, my blog is still here where I can always come back to deposit some good recipes and catch up on posts from my fellow blogger friends. </span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Today I am back with another </span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>keeper. An Almond Chiffon cake recipe which is quite amazing if I do say so myself. </i></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">My initial plan was to use up that almond flour I left from all that CNY bakes. Since almond frangipane tart and pound cake aren't what I want to eat (too heavy), so I opted for a lighter bake.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">So I went ahead and did a draft recipe and started baking. Had a couple tweaks and this cake turned out amazingly good. Most importantly I did not cave in to using almond essence, (thank god) and yet it still has that faint nutty fragrance which lingers after each bite.</span></i></div>
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<i><span style="color: #783f04; font-family: "arial" , "helvetica" , sans-serif;"><b>Recipe for Almond chiffon cake</b></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Egg yolk mixture</b></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">5 large egg yolks</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">30 g creamy almond butter (refer <a href="http://honeybeesweets88.blogspot.sg/2014/08/review-of-bosch-maxomixx-handheld.html" target="_blank">here</a> for recipe)</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">60 ml peanut oil</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">70 ml fresh milk</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp baking powder</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">60 g cake flour</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">60 g almond meal</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Egg white mixture</b></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">5 egg whites </span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 tsp cream of tartar</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">105 g caster sugar </span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1) In the blender, blend both almond meal and flour together till smooth and fine. </span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2) In a large mixing bowl, add in egg yolks, almond butter, oil and milk in. Whisk till well combined. The almond butter might be clumpy, just use a spoon or the whisk to break it up.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">3) Add in salt, baking powder and flour mixture into the egg yolk batter. Whisk well to remove any lumps and smooth. Set aside for use later.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">4) In a separate bowl, add in all the egg white ingredients and whisk till it reaches stiff peaks.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">5) Preheat the oven to 170C . Combine the egg white mixture to the yolk mixture in 3 separate portions. Be gentle and don't over whisk. </span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">6) Pour batter into a chiffon tube pan and bake in the preheated oven for 26-28mins till the tester comes out clean. </span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">7) Remove from oven and invert to co before removing from the mould/ slice. Enjoy!</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="font-family: arial, helvetica, sans-serif;">To achieve that tender soft, melt-in-the mouth texture, creaming </span><span style="font-family: "arial", "helvetica", sans-serif;">process of the fat and yolk is </span></span></span></i><span style="color: #333333;"><i><span style="font-family: arial, helvetica, sans-serif;">necessary. The more air is introduced the better. More air is </span><span style="font-family: "arial", "helvetica", sans-serif;">incorporated</span><span style="font-family: arial, helvetica, sans-serif;"> next with the well beaten </span></i></span><span style="color: #333333; font-family: arial, helvetica, sans-serif;"><i>meringue. Stiff peaks is needed to hold the whole chiffon. </i></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333;">So yeah, cake baking is like science! Having the correct proportion matters.</span></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333;">I will be baking another 2 more chiffons for a close friend this week. So stay tune for more chiffon goodness on my Instagram <a href="https://www.instagram.com/honeybeesweets.sg/?hl=en" target="_blank">@HoneyBeeSweets.sg</a> </span></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333;">Have a great midweek everyone!</span></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #333333;">Thanks for </span></span></i><span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><i>reading and hope you will try this recipe out!</i></span></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com3tag:blogger.com,1999:blog-1452934552254010109.post-27991180132875388642016-10-28T10:31:00.000+08:002016-10-28T10:32:44.502+08:00Pumpkin Mee Hoon Kueh 金瓜面粉粿<div style="text-align: justify;">
<i>Not sure why, but I think my parents had not really been fans of Mee Hoon Kueh. I made this conclusion because I don't remember eating it when growing up. Strange I know, especially we are such a traditional family, with both my parents Hokkien. And the first encounter with this Mee Hoon Kueh was when I lunched out with my husband (still BF that time) eon years ago at a hawker center. I remember asking to try it, but unfortunately it didn't leave me a good impression. I couldn't understand that slightly thick doughy mouth feel .....I much rather have Kwey Tiao or Bee Hoon haha. Nonetheless, the soup was rather delicious with sweetness from ikan bills and pork. And consecutive encounters with this dish, even at my in law's, never really turned out that memorable as well. Okay nothing wrong with my in-laws' cooking by the way if you're thinking about that haha. </i></div>
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<i>So why AM I posting this you ask? Well, because it is one of my husband's favourite childhood dish! Who else can better help him reminiscence this fond memory other then his lifetime partner. :) #goosebumps</i></div>
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<i>And in view of the fall season and my love for pumpkin, I created this Pumpkin Mee Hoon Kwey! Okay, I shan't call it pumpkin flavoured Mee Hoon Kwey because frankly speaking, the pumpkin taste was not that evident. But it did give the kueh a nice orange hue nonetheless. Looks way better then the plain white ones if you ask me. And looks and presentation does play a big part in this modern world. :P</i></div>
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<i>Taste of home right here. Rustic and yet so comforting in every way. And today I think I've fallen in love with this dish! Perhaps by making it from scratch allows me to truly appreciate the labour of love involved, every component that comes together to make this dish so wonderful. Transporting me back to my childhood moments that I actually missed eating it!</i></div>
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<i><b><span style="color: #660000;">Recipe for Pumpkin Mee Hoon Kueh</span></b></i></div>
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<i><b><span style="color: #b45f06;">Pumpkin Dough Recipe</span></b></i></div>
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<i>250 g plain flour</i></div>
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<i>1 large egg</i></div>
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<i>100 g peeled, steamed pumpkin</i></div>
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<i>1/2 tsp salt</i></div>
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<i>1/2 tsp sugar</i></div>
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<i>9</i><i>0-100 ml water </i></div>
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<li><i>In a large mixing bowl, add all the above ingredients and knead using a stand mixer. Dough will slowly come together but will be slightly sticky initially. </i></li>
<li><i>Continue to knead with a 5 minute break in between to let the dough rest before continuing to knead. Allowing the dough to rest will make it easier to reach the elasticity stage you want.</i></li>
<li><i>Once the dough completely pulls away from the side of the bowl, it is ready. Place the dough in a lightly greased bowl and cover to let rest.</i></li>
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<i><b><span style="color: #741b47;">Stock for Mee Hoon Kueh</span></b></i></div>
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<i>500 ml water</i></div>
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<i>40 g ikan bilis in gauze bag</i></div>
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<i>250 g pork ribs </i></div>
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<i>3 garlic cloves, peeled and minced</i></div>
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<i>4 dried shiitake mushrooms, soaked and sliced (reserve the soaking liquid for use later)</i></div>
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<i>200 g minced pork</i></div>
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<i>some bak choi </i></div>
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<li><i>Blanch the pork ribs once in a pot of boiling water. Drain and set the ribs aside.</i></li>
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<li><i>Add the water into a soup pot. Place the ikan bills gauze bag and the balanced pork ribs in. Bring to a boil and then lower the fire to a simmer. Let the stock slow cook for at least 35-45 mins.</i></li>
</ul>
<i></i><br />
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<div style="text-align: center;">
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<i>
</i></div>
<div>
<i><b>Marinate for minced pork</b></i></div>
<div>
<i>1 tsp soy sauce</i></div>
<div>
<i>1/2 tsp freshly ground pepper</i></div>
<div>
<i>1/2 tsp sugar</i></div>
<div>
<i>1/2 tsp salt</i></div>
<div>
<i>1 tsp sesame oil</i></div>
<div>
<i>1 tsp chicken powder</i></div>
<div>
<i>1 tsp cornflour</i></div>
<div>
<ul>
<li><i>First we marinate the minced pork with all of the marinating ingredients and let it sit for at least 20 minutes before use.</i></li>
</ul>
<i></i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgyfdNFWCpxtc_c3gDAyWkLriXi3_6-kDcNd2qGqIbSjC7KQRrw927BcnkvAxjSDzr1e-8iDtDFouemROQxjz-mz95QUxqX8q6-dU2NpheZGVEWzJLdhUqO7jLpqhj51v_353bSIrVRg/s1600/IMG_7874.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAgyfdNFWCpxtc_c3gDAyWkLriXi3_6-kDcNd2qGqIbSjC7KQRrw927BcnkvAxjSDzr1e-8iDtDFouemROQxjz-mz95QUxqX8q6-dU2NpheZGVEWzJLdhUqO7jLpqhj51v_353bSIrVRg/s640/IMG_7874.jpg" width="490" /></a></i></div>
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<ul>
<li><i>Pan fry the cleaned ikan bilis till light golden brown. Dish up and set over paper towels to drain. Be watchful while you fry it as it will get burnt easily and end up having a bitter burnt taste. #NotGoodEats</i></li>
</ul>
<i></i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCgaPkZVyXS4RWOmYg2uI1Z6XDkAsXvHuSctE0fmsvmkuWSgeBKDjEcRforw70XbBICjbD5nI_ihobgIS-VdfU5PnHlRnJkrJozgJDFxwoexcQq9-LBObsjH7wHqgLRuAT8OdE2hyphenhyphenUjg/s1600/IMG_7872.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCgaPkZVyXS4RWOmYg2uI1Z6XDkAsXvHuSctE0fmsvmkuWSgeBKDjEcRforw70XbBICjbD5nI_ihobgIS-VdfU5PnHlRnJkrJozgJDFxwoexcQq9-LBObsjH7wHqgLRuAT8OdE2hyphenhyphenUjg/s640/IMG_7872.jpg" width="466" /></a></i></div>
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<div style="text-align: center;">
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<i>
</i>
<ul>
<li><i>On a non stick pan, add 1 tsp cooking oil and minced garlic. Cook till fragrant and add the mixture into a small soup pot. </i></li>
<li><i>Add in some soup stock, about 2/3 the amount. Bring to a boil and to a simmer.</i></li>
</ul>
<i></i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTLy3X-mtY0FbBglSE4DphXYYmLdEl96bvM20dIDpfIYjWntMj9Xc6rFSsnMTdgZRWaxeiMcJd_aVaFt5C5xVpP4ZTrX0GeTdriCGARucGsOQxea3iZRokDbl3bopNANiwF-JS9g2gXQ/s1600/IMG_7878.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTLy3X-mtY0FbBglSE4DphXYYmLdEl96bvM20dIDpfIYjWntMj9Xc6rFSsnMTdgZRWaxeiMcJd_aVaFt5C5xVpP4ZTrX0GeTdriCGARucGsOQxea3iZRokDbl3bopNANiwF-JS9g2gXQ/s640/IMG_7878.jpg" width="426" /></a></i></div>
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<ul>
<li><i>Pinch small amounts of the marinated mince pork into the simmering pot of soup. Continue to add till all the marinated pork has been added.</i></li>
<li><i>Now you can pinch small pieces of the pumpkin mee hoon kueh dough (using a kitchen scissors helps too) and drop them into the simmering soup. Once the dough pieces are cooked, they will float.</i></li>
</ul>
<i></i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6KTrIhq8e1_G3fvFzniN6jUWAX4Ql7hpOIvIoN2tZ8Hu8RlTvb5Lymf32fgQ96dyAv5NwvO4mL4WCQVBetPa8senWXaDU2twygQweCVLlR6fwMMv2SDt0wvcpMQwLvSPEyRZG0yzPXM/s1600/IMG_7887.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6KTrIhq8e1_G3fvFzniN6jUWAX4Ql7hpOIvIoN2tZ8Hu8RlTvb5Lymf32fgQ96dyAv5NwvO4mL4WCQVBetPa8senWXaDU2twygQweCVLlR6fwMMv2SDt0wvcpMQwLvSPEyRZG0yzPXM/s640/IMG_7887.jpg" width="472" /></a></i></div>
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<ul>
<li><i>Add in the bak choi or any fresh greens you like. Cook for a minute and you are ready to serve.</i></li>
<li><i>Scoop the kueh and soup in to a serving bowl and top it off with those crispy fried ikan bills.</i></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYkRBLM7_HPBtcKXwjheQpYXRWpVf5Fg4vsI5xBXOht-qHIQeUEdWtkfmOuukXsVoHSww3Qo-QXRpkEE8U2Zlh26cuBfETN9v5GqdKUQb-tTH4ktJOgOtFuKugG6f7vg_9FGmJTCt9H0/s1600/IMG_7890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYkRBLM7_HPBtcKXwjheQpYXRWpVf5Fg4vsI5xBXOht-qHIQeUEdWtkfmOuukXsVoHSww3Qo-QXRpkEE8U2Zlh26cuBfETN9v5GqdKUQb-tTH4ktJOgOtFuKugG6f7vg_9FGmJTCt9H0/s640/IMG_7890.jpg" width="460" /></a></div>
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<i><br /></i></div>
<div>
<i>Not that bad right? Pretty much like cooking a pot of noodle soup, just that you need to make the kueh yourself. So rewarding when this whole pot of deliciousness is done!</i></div>
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<i><br /></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Thc8wJO8Wye9ExssUzSuYwiFzcOclPaBCzcBQfQ_V28F7T3vJVcIF3e9w9aE_84l84hosV-8B5ME1cXsfiP9Q_mpAqYrvjwJRpRPnA7O-uEdhh6ey2gd4Jo3V9fV9aYexig5ZRFI_qE/s1600/IMG_7895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Thc8wJO8Wye9ExssUzSuYwiFzcOclPaBCzcBQfQ_V28F7T3vJVcIF3e9w9aE_84l84hosV-8B5ME1cXsfiP9Q_mpAqYrvjwJRpRPnA7O-uEdhh6ey2gd4Jo3V9fV9aYexig5ZRFI_qE/s640/IMG_7895.jpg" width="426" /></a></div>
<div>
<i>The kids were a little apprehensive in the beginning when I presented them these. Since this is after all the first time I am cooking it at home. But they are too hungry at that point to think that much haha.</i></div>
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<i><br /></i></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDmTzLIWTSOqr-oGfNy5NVid9lT668-mvM7veEZdHS3t3LP80Zdl-tKQNPKXqMJ8ze_vbubGPxq9jdHjm77nUuT8MBkLhSdVzVt7L0dUggbRj6zB06yAdOwms2DIKkNDqomTmQ8mt4QY/s1600/IMG_7902.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDmTzLIWTSOqr-oGfNy5NVid9lT668-mvM7veEZdHS3t3LP80Zdl-tKQNPKXqMJ8ze_vbubGPxq9jdHjm77nUuT8MBkLhSdVzVt7L0dUggbRj6zB06yAdOwms2DIKkNDqomTmQ8mt4QY/s640/IMG_7902.jpg" width="466" /></a></td></tr>
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<i>Love the slight chewy bite and yet soft enough texture of the kueh. And I believe adding the pumpkin into the dough makes it softer. So happy how it all turned out! Saved a portion for my husband and he had it for dinner. He loved it and gave me his seal of approval! Happy. :)</i></div>
<div>
<i><br /></i></div>
<div>
<i>Will definitely be making this Mee Hoon Kueh again soon...perhaps another flavour! We shall see haha!</i><br />
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<div>
<i>Hope you will give this recipe a try too. But as we all know, this is truly a family recipe which everyone has their very own version. Whichever way you like it, I am sure the family will enjoy it nonetheless, because it is made with love! <3 i=""></3></i><br />
<i><br /></i></div>
<div>
<i>Happy cooking always everyone!</i></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com1tag:blogger.com,1999:blog-1452934552254010109.post-3996925745923793282016-10-04T10:33:00.000+08:002016-10-04T10:33:01.465+08:00Salted vegetables with duck and vermicelli soup, 咸菜鸭汤加冬粉 (aka Giam Cai Ar )<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Cooking soup has become an almost daily affair for me ever since my kids were very young. Yes it has been THAT long. Having a picky eater child really puts a parent to the test on trying out different recipes or just ways of getting nutritious meals into that small body. And some how boiling a pot of wholesome soup usually does the trick. This child of mine would have plain rice and soup for her dinner no problem, even if it means every night. You would think by now I have tried out thousand of soup recipes! Haha unfortunately, we all know that once we are comfortable with just a handful of good ones, we are just contented. </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>I do try to look for new soup recipes even till this day. Because my readers will know my 两菜一汤 menu every night on <a href="https://www.instagram.com/honeybeesweets.sg/">my IG account</a>, 不可以少了那碗汤!But because I personally feel that some of those soup is so common, it is really not worth mentioning it here on the blog haha! But today, this particular soup I am writing is somewhat like an old treasure I found after many years. A recipe which I grew up eating and yet haven't had the time to replicate it. After reading up several recipes and watching countless youtube videos, I have concluded my very own recipe for this Salted vegetables with duck and vermicelli soup, 咸菜鸭汤加冬粉.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgNJsY3-3Z3_-xz9rtXap6xgHYGbcb49057FdLURTUFV5HsKM792ss5UVyZVO4-CBfWQyVagDw8Z5Yl_ZqH3TAxhvZbC7JrXmMH4SGT1xVSil5J3FIUgjd9fEeIfuJ7QaaOnffuS3nio/s1600/IMG_6358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNgNJsY3-3Z3_-xz9rtXap6xgHYGbcb49057FdLURTUFV5HsKM792ss5UVyZVO4-CBfWQyVagDw8Z5Yl_ZqH3TAxhvZbC7JrXmMH4SGT1xVSil5J3FIUgjd9fEeIfuJ7QaaOnffuS3nio/s640/IMG_6358.jpg" width="456" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>This is such an old school recipe, I am sure many of you must have drink this before. Personally I love that distinct tanginess of the soup which the cured vegetables gives it. It should be a starter dish if you ask me, sure to whet anyone's appetite! The saltiness from the cured vegetables also cuts into the greasiness of the duck fat, so drinking a big bowl will not make you feel too "Ger-lat".</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>I added fresh tomato slices and vermicelli to make it a heartier soup. The family had this and they love it. Perhaps its due to the fact that I added less salted vegetables, so it is not overly sour and sweetness from the duck meat can permeate through better.</i></span></div>
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<span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;"><i><b>Ingredients for Salted vegetables with duck and vermicelli soup, 咸菜鸭汤加冬粉</b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>1/4 duck, preferably the drumstick part, chopped into smaller pieces</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>200 g salted vegetables aka Giam Cai, sliced into smaller pieces and some of its soaking liquid if desired.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>4-5 slices ginger</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 fresh tomato, sliced (missing from the photo above)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 bundle of dried vermicelli, pre-soaked in water</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 spring onion</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>800 ml water, more if you like it more soupy</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1.5 tsp sugar</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>pinch of salt (ONLY if you think it is not salty enough)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="color: #a64d79; font-family: Arial, Helvetica, sans-serif;"><i><b>Method:</b></i></span></div>
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<ul>
<li><i style="font-family: Arial, Helvetica, sans-serif;">Bring a pot of water to a boil. Then carefully place the chopped duck pieces in and par boil for a minute. </i></li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcP5B0lPLaJx9WB2k0WlQ3MWgIcQDEClsJ9gQH7QVaOf90L6_M4djRqkWYcoHdBpUBP6cyIAHoZ2xlp7_elnnHEYItJsQraKhAi9JuiFq0mccECW6I8zEx4cRBi95MW7v4xmIlSUALkhA/s1600/IMG_6338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcP5B0lPLaJx9WB2k0WlQ3MWgIcQDEClsJ9gQH7QVaOf90L6_M4djRqkWYcoHdBpUBP6cyIAHoZ2xlp7_elnnHEYItJsQraKhAi9JuiFq0mccECW6I8zEx4cRBi95MW7v4xmIlSUALkhA/s640/IMG_6338.jpg" width="480" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span><ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Drain and fill with a fresh pot of water, add in the ginger slices and bring to a boil again.</i></span></li>
<li><i style="font-family: Arial, Helvetica, sans-serif;">After 10 minutes, you can spoon out any fat or impurities that surface on the soup. </i></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Now add in the slices salted vegetables. You can choose to rinse away the salty water that is packed in the vegetables or you can reserve some to be added in to the soup. I added about 2 tbsp worth.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Continue to boil the mixture for another 5-6 minutes till the duck meat is tender and the salted vegetables are soft.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Finally add in the tomato slices and the vermicelli noodles.</i></span></li>
</ul>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Let the mixture simmer for another 3-4 minutes, add your seasoning and remove from fire. And it is ready to be served!</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBpZ425P0FnDFxYS-LIltHXeX1nHf7ORMpvPm3_N5k0XbxIgNQIUm5LwhUifWoT_L3TvZFIzTHJzhGV8xXNE_qlMIOpVedfu8vCmdS8pjZ6k4ZA83ZeiI5PNlPcDxlCu5rn0Oa8gQv8U/s1600/IMG_6356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBpZ425P0FnDFxYS-LIltHXeX1nHf7ORMpvPm3_N5k0XbxIgNQIUm5LwhUifWoT_L3TvZFIzTHJzhGV8xXNE_qlMIOpVedfu8vCmdS8pjZ6k4ZA83ZeiI5PNlPcDxlCu5rn0Oa8gQv8U/s640/IMG_6356.jpg" width="494" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>A pot of wholesome goodness! Okay, maybe not that wholesome but it is definitely worth my calories. The next time I make this soup again would be to add another duck drumstick to add more flavour. And you notice I didn't even add much seasoning except for that sugar, to counter balance the sourness (in case my family can't take the tanginess haha).</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Do give this recipe a try and let me know how you like this version. Have fun!</i></span></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com1tag:blogger.com,1999:blog-1452934552254010109.post-74424139618798131642016-09-28T07:45:00.000+08:002016-09-28T07:45:07.020+08:00Thai Milk Tea Butter Cake<div style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Frankly speaking, when this idea popped in my mind, I was rather sleepy from the early rise. It occured to me that we just ran out of cake for the kids' recess this week. Jie Jie got the last piece of <a href="https://www.instagram.com/p/BKj06eBhKxa/?taken-by=honeybeesweets.sg">Espresso chocolate chip cupcake</a> this morning. Was gonna settle for pandan chiffon when I saw that tin of Thai Milk Tea in the cupboard while I was grabbing my tea bag for my morning cup. The next thing I know, I was jotting down notes on the ingredients and steps for baking a Thai Milk Tea cake.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXWxwC2Hii8ouxwVdZa7dy2YHS1s-G07fkCAnv1AVqWNFodoXBPQL9v5WapGTLB_vHbPrY2-9_wNVbPBg4guPKxFBzLMk5tX0hXFJX4vc-dqTa0_lwY2XBnVjn-wnnQlX7qyru4dEq38/s1600/IMG_6192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXWxwC2Hii8ouxwVdZa7dy2YHS1s-G07fkCAnv1AVqWNFodoXBPQL9v5WapGTLB_vHbPrY2-9_wNVbPBg4guPKxFBzLMk5tX0hXFJX4vc-dqTa0_lwY2XBnVjn-wnnQlX7qyru4dEq38/s640/IMG_6192.jpg" width="438" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Nowadays I am leaning towards to lighter cake texture, much like chiffon or just very slightly denser. Hence egg separation method is the main technique to go to. But besides that, proportion of ingredients and incorporating everything together and cooking it at the right temperature is also key. </span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">To enhance the milk tea flavour, it is important to steep the tea bags in the hot milk for a longer duration, perhaps 3-4 hours up till it is cooled. It is one of those food which the flavours enriches over some time, like wine aging haha. :D With that said, the cake will taste better the following day. </span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Let's get on with the recipe shall we? </span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong style="background-color: rgba(255, 255, 255, 0); border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;"><i><span style="color: #ea9999;">Thai milk tea butter cake</span></i></span></strong><br /><i style="background-color: rgba(255, 255, 255, 0);"><span style="color: #3d85c6;"><b>Egg yolk batter</b></span></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i style="background-color: rgba(255, 255, 255, 0);">455 ml whole milk</i><br /><i style="background-color: rgba(255, 255, 255, 0);">80 ml condensed milk</i><br /><i style="background-color: rgba(255, 255, 255, 0);">3 Thai tea teabagsy</i><br /><i style="background-color: rgba(255, 255, 255, 0);">350 g cake flour (unsifted)</i><br /><i style="background-color: rgba(255, 255, 255, 0);">2 tsp baking powder</i><br /><i style="background-color: rgba(255, 255, 255, 0);">1/8 tsp. salt</i><br /><i style="background-color: rgba(255, 255, 255, 0);">200 g semi-salted butter, room temperature</i><br /><i style="background-color: rgba(255, 255, 255, 0);">4 large eggs yolks, room temperature</i><br /><i style="background-color: rgba(255, 255, 255, 0);">100 g caster sugar</i><br /><i><br /></i></span><br />
<i><span style="color: #a64d79; font-family: "arial" , "helvetica" , sans-serif;"><b>Egg White batter</b></span></i><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i style="background-color: rgba(255, 255, 255, 0);">80 g caster sugar </i><br /><i>4 large egg whites, room temperature</i></span><br />
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<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 155C with water bath. Prepare a 8" by 8" square cake pan, greased and lined with parchment and greased again. </span></i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">In a small sauce pot, heat milk over medium heat till you see bubbles forming around the edges. Add the Thai teabags, remove from heat, stir awhile and cover, and let sit 10 minutes. </span></i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Add in condensed milk and stir well to combine. Place the whole pot in ice water bath to cool down the mixture.</span></i></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Strain out the tea and discard the teabags, squeezing out all the liquid. </span></i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Whisk together the flour, baking powder, and salt in a large bowl. Set aside.</span></i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Using a mixer on medium speed, cream together the butter, egg yolks and 100 g of the caster sugar till light and fluffy (4-6 minutes). Scrape down the side of the bowl as needed.</span></i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Folded in the flour and Thai milk tea alternate, starting and ending with flour.</span></i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Meanwhile beat the egg whites with the rest of the 100 g till stiff peaks & shiny. Then fold the meringue gently in 3 separate portions into the egg yolk batter. </span></i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Pour the batter into the prepared pan. Bake 50-55 minutes, rotating pans halfway through baking. Use a skewer to check if it is done. It should come out clean.</span></i></span></li>
<li style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: rgba(255, 255, 255, 0);"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Once baked, remove from oven and let the cake cool on wire rack before slicing. </span></i></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Using waterbacth kept the cake moist and slow baking the cake at 155C for a longer duration also helped the cake rise properly and minimal shrinkage when removed from the oven.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOeCB3EcczP3VuZ4q-gTqN7JFETTS0oEzD-ak2P752s5pyNkOJGioTrSYlPtr8qfeiHN29gfR86H8-eGSjGbz6AEPU2qJYk2tGsFQV1dMwNW1323zxH2haD-gn7uDGZCDw4MgFM3ka0s/s1600/IMG_6200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiOeCB3EcczP3VuZ4q-gTqN7JFETTS0oEzD-ak2P752s5pyNkOJGioTrSYlPtr8qfeiHN29gfR86H8-eGSjGbz6AEPU2qJYk2tGsFQV1dMwNW1323zxH2haD-gn7uDGZCDw4MgFM3ka0s/s640/IMG_6200.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The texture was amazing! I rarely have 2 slices of cake at one go...this was one of them. (Not exactly small slices too!) The butter cake is soft and fluffy, and yet holds it's shape. Evident flavour of the milk tea with that creamy after taste, perfect sweetness for me.So much love for this cake. But that aside, this whole technique can be reused using different flavour, like Earl Grey or even Peanut Butter...yum!</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtWlOQNqFtgAMF2QOFpFYPn3Qu1OmSHoJuCcalwb_dLV_X5-CslrHv50oS472-bXKANleMdmREtfG4u-SQnTpYLwddMFRmfoQdSe6oSjQQS8zZDl1wu6TjP3wB20ddoiAy2z37PIYyeY/s1600/IMG_6202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtWlOQNqFtgAMF2QOFpFYPn3Qu1OmSHoJuCcalwb_dLV_X5-CslrHv50oS472-bXKANleMdmREtfG4u-SQnTpYLwddMFRmfoQdSe6oSjQQS8zZDl1wu6TjP3wB20ddoiAy2z37PIYyeY/s640/IMG_6202.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Highly recommended! Do give this cake a try and tag me on <a href="https://www.instagram.com/honeybeesweets.sg/">my IG</a> when you post. :) </i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Happy Baking!</i></span></div>
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<br />Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com9tag:blogger.com,1999:blog-1452934552254010109.post-65277707624477969222016-06-21T19:31:00.001+08:002016-06-21T22:53:08.627+08:00Butter Vanilla Sponge Cake <div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>It's been awhile since I last posted here. Possibly because I am too engrossed with my current obsession which is my <a href="https://www.instagram.com/honeybeesweets.sg/">@HoneyBeeSweets.sg</a><span id="goog_1475665918"></span><span id="goog_1475665919"></span><a href="https://www.blogger.com/"></a> instagram. I guess one can only cope with so much. With the amount of work I have daily, I amaze myself sometimes how I am able to do what I do. But I always believe if you are passionate about something, you will always find time for it no matter what.</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Writing this post with a heavy heart because something unfortunate happened today. But I am trying hard not to think about it and take it as a lesson learnt. Money lost but all is well, so that is all that matters the most.</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Sharing with everyone today my new found love, an excellent sponge cake recipe that really wowed me. I am sure many of us has this problem of having a coarse tasting sponge or deflated cake etc, endless problems. When I tried this out (for the first time mind you), I was too just as skeptical and didn't expect much from it. But it turned out GREAT. The cake did not deflate when it came out from the oven. It has no cracks after baked. The sponge was actually fluffy and soft. One word...PERFECT. I was so happy with it and have to record it here. </i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Just take a look at the cake yourself. </i></span><span style="font-family: "arial", "helvetica", sans-serif;"><i>Cake-fection!</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66T6Fpb7fm7xsaZnsHPIBYtmUGa_dTtuil3WqMphgExf2FC8deYpf2N8ACOpvcSXRzKH6cx2_JUua3kvcox2YpI3aEqzUB-Wqqxb3dUG6gDOZZEOUb35KTZrInLo9IAzKJyAWuKu-4ns/s1600/IMG_0130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66T6Fpb7fm7xsaZnsHPIBYtmUGa_dTtuil3WqMphgExf2FC8deYpf2N8ACOpvcSXRzKH6cx2_JUua3kvcox2YpI3aEqzUB-Wqqxb3dUG6gDOZZEOUb35KTZrInLo9IAzKJyAWuKu-4ns/s640/IMG_0130.jpg" width="512" /></i></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><span style="font-family: arial, helvetica, sans-serif;">The sponge texture was excellent. It holds up really well. Even when you pressed it, it springs back almost immediately. So much love for it. And </span><span style="font-family: "arial", "helvetica", sans-serif;">because</span><span style="font-family: arial, helvetica, sans-serif;"> of the baking techniques used here, which is steamed baking, the cake stayed moist! This recipe will be perfect for that multi-tier cake you have been thinking. It will hold up nicely for you!</span></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Here is a look at the birthday cake I made with this sponge cake. Really tall...like a tower haha.</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>I am sure you all are eager to know how I made this. So here is the recipe! </i></span></div>
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<span style="text-align: start;"><span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><i><b><u>Butter vanilla sponge cake (makes two 8"by2" or three 6"by 2" rounds)</u></b></i></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Egg yolk batter</b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>90 g unsalted butter</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>130 g cake flour (80 g + 50 g)</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1/2 tsp baking power</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 vanilla bean pod, opened and scraped out beans</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>6 large egg yolks</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>90 ml fresh milk</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Egg white batter</b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>6 egg whites</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>110 g caster sugar</i></span></div>
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<li><i style="font-family: Arial, Helvetica, sans-serif;">In a heatproof pot, add in butter and heat over medium fire. Once all butter has melted and started bubbling, remove from fire and pour in 80 g cake flour in and whisk till smooth.</i></li>
<li><i style="font-family: Arial, Helvetica, sans-serif;">In a separate mixing bowl, crack the egg yolks in and scrape the vanilla beans into it. Whisk to combine.</i></li>
<li><i style="font-family: Arial, Helvetica, sans-serif;">Add butter flour batter to egg yolk mixture and whisk both together till smooth. </i></li>
<li><i style="font-family: Arial, Helvetica, sans-serif;">Add in milk, mix well till no lumps. Then finally the 50g flour with the baking powder. Again whisk till smooth with no lumps.</i></li>
<li><i style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 150C with water bath. Line and grease two 8" round cake pans with parchment papers. I did a 6" by 3" round and a 6" by 1.5" round this time.</i></li>
<li><i style="font-family: Arial, Helvetica, sans-serif;">Beat the egg whites with sugar till firm peaks. Then gently fold in the whites to the yolk batter in 3 separate folds. Make sure you don't over mix it and deflate the meringue. </i></li>
<li><i style="font-family: Arial, Helvetica, sans-serif;">Pour the batter in the prepared cake pans and bake in water bath for 55-60 mins. Using toothpicks to check for doneness. Clean toothpick means done.</i></li>
<li><i style="font-family: Arial, Helvetica, sans-serif;">Let cool completely before unmoulding or slicing. Enjoy!</i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNNvl0niw1Lys9_QUeaqQOrlQl_EAG2ztl2yo9hgXCfoGRHjnDhoGIWefFJ5J2fv91hqrmiwNqoJdLhpTS4tQicxKhBBGRXnnM6TBTEn2aR5xqCWTvd1INLEO2m8XlvrRbRJVPmasEBE/s1600/IMG_0132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNNvl0niw1Lys9_QUeaqQOrlQl_EAG2ztl2yo9hgXCfoGRHjnDhoGIWefFJ5J2fv91hqrmiwNqoJdLhpTS4tQicxKhBBGRXnnM6TBTEn2aR5xqCWTvd1INLEO2m8XlvrRbRJVPmasEBE/s640/IMG_0132.jpg" width="420" /></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Not too complicated isn't it? The main difference was cooking the butter till it bubbles and added the flour to it. Almost like cooking the batter before meringue was added. The cooked flour actually stabilises the batter and thus making the sponge a much resilience one...can I use resilience? hahaha</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Hope this recipe works out just as nicely for you as it is for me. And I am all ready to replicate it again using other flavours. So stay tune on my instagram to see more about my upcoming bakes. ;)</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Thanks for reading guys and have a good week ahead.</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Stay positive and happy baking all!</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRQIFsuny2SmHHFQkvWfP6NZHXtdJZZLVXsT6smTLBdIcmim_EVQrL_lwSu47buGf43BLaxCBCN22oL2aPAYZGhdKV2v2d4qdJpGl9oWI24AHVuKel9qvq4PX4xsAmX_4Tcql6o28QYQ/s1600/HBS_sign1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRQIFsuny2SmHHFQkvWfP6NZHXtdJZZLVXsT6smTLBdIcmim_EVQrL_lwSu47buGf43BLaxCBCN22oL2aPAYZGhdKV2v2d4qdJpGl9oWI24AHVuKel9qvq4PX4xsAmX_4Tcql6o28QYQ/s1600/HBS_sign1.jpg" /></span></a></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com8tag:blogger.com,1999:blog-1452934552254010109.post-21853110429430645102016-05-11T11:17:00.000+08:002016-05-11T11:17:10.242+08:00Steamed Stuffed Meat Cabbage Roll <div style="text-align: justify;">
<i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This post has been delayed for quite some time now and I definitely feel I owe my Instagram readers this recipe. I cooked this dish awhile back on experimental mode and luckily it turned out great. So when I had it up on my IG, I was surprise to see so many people </span></i><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>were keen on learning how to cook this dish. Ah yes, the famous question " Can you share the recipe please?" So tonight I cooked it again, captured all the necessary info and ready to share with everyone this time. :)</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>This dish not only can be served on chinese dinner table, but by changing the gravy sauce you drench over it, you can serve it as a main course on its own. Versatile right? The first time I ever come across this dish was when I was in California watching Food Network show where the chef did a similar dish but she baked the cabbage rolls...if I remember it correctly. There was even rice stuffed in the cabbage and tomato BBQ like sauce to go with it. Then again, that would be another experiment, on another post. Look out for it! :)</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Let's talk about this Steamed Stuffed Meat Cabbage Roll now:</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Q4yZdpXANCClA4QB97F7eQA-ax5GMf-1kmVgo64-j-g6MxzOKp1_FJFWA6izbb2j690PkRj0gifTs7UpubA2-lAgjOHrzfQ-IVc2rUxa3gauePHU7QUK31AFZnTmD8nRrPs1arEn64g/s1600/IMG_8970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Q4yZdpXANCClA4QB97F7eQA-ax5GMf-1kmVgo64-j-g6MxzOKp1_FJFWA6izbb2j690PkRj0gifTs7UpubA2-lAgjOHrzfQ-IVc2rUxa3gauePHU7QUK31AFZnTmD8nRrPs1arEn64g/s640/IMG_8970.jpg" width="516" /></a></div>
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<span style="color: #4c1130; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>Ingredients:</b></i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>7-8 Napa cabbage leaf, preferably big ones</i></span></div>
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<i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250 g minced pork (or chicken)</i></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>2 dried shiitake mushrooms, soaked and chopped smal</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>3 tiger prawns, peeled and deveined </i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1 tbsp finely grated ginger</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>2 tbsp finely grated carrot</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>3 tbsp fried shallots (optional, but adds on a lot of fragrance)</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>Marinate:</b></i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1/2 tsp white ground pepper</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1 tsp sugar</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1 tsp sesame oil</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>2 tsp soy sauce</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>2 tsp chinese Shaoxing wine</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>Gravy sauce seasoning:</b></i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1 tbsp finely chopped garlic</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1 tbsp oyster sauce</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1 tbsp light soy sauce</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1.5 tsp sugar</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>2 tsp corn flour with 4 tbsp water mixed well</i></span><i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> (thickening agent)</i></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>2 tbsp goji (wolfberries), washed</i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>Method :</b></i></span></div>
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Wash the cabbage leaves and place them in the steamer to cook at medium fire for 5-6 minutes. Once the cabbage is soft enough to roll, off the fire and remove them from the steamer. Place them in cool water to stop the cooking.</i></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>In large mixing bowl, add minced pork, finely grated ginger, finely chopped shiitake mushroom, grated carrots and the fried shallots in. Add in the marinate ingredients in as well. </i></span><i style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Toss and mix everything together till well combined. I let the whole mixture marinate for 30 minutes.</i></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>When you are ready to wrap, place one of the napa leaf on a clean working area. Scoop about 2 tbsp worth of meat mixture on the side of the leaf closer to the stalk. </i></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Roll in the leaf and tugging in the sides as you roll in, making sure the end of the leaf is tugged underneath at the end of rolling.</i></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Repeat the wrapping till all the cabbage leaves are used up. </i></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Carefully place the rolled cabbage on to a plate and into a steamer at medium low fire. Steam at medium fire for a good 10-12 minutes.</i></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Once cooked, leave them inside the steamer while you work on the gravy sauce.</i></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>On a sauce pot, add 1 tsp cooking oil and the minced garlic, cook till fragrant. Add in all the rest of the sauce seasoning and cook till thicken and bubbly.</i></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Drizzle the sauce gravy over the steamed cabbage rolls. Sprinkle the goji berries over the rolls while it is still hot. Serve the dish hot with steamed rice. Enjoy!</i></span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>(For more detail. hop over to my FaceBook HoneyBeeSweets Kitchen to see the step by step video)</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMHo3c7Td_9IX1FuVXYQGsnTIbSae9QspHtc8YlKZfbQ19-7RmDoo-zT_NER6NERasP1IbpEpAwOxf4SqnzcQvooxYZ1PEg_Ddw-u7BwmE3IhEq0Idw1zq2GRzJLY_2npIuTOrKcwr3M/s1600/IMG_8976.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMHo3c7Td_9IX1FuVXYQGsnTIbSae9QspHtc8YlKZfbQ19-7RmDoo-zT_NER6NERasP1IbpEpAwOxf4SqnzcQvooxYZ1PEg_Ddw-u7BwmE3IhEq0Idw1zq2GRzJLY_2npIuTOrKcwr3M/s640/IMG_8976.jpg" width="426" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Steamed and lesser oil, this dish is suitable for people of all ages. The level of saltiness and sugar used can be adjusted to your liking.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkSkyXzzYQQyTXFZhVMDjaGy_IDeEawgO2BujaUA-RF5v2r_gJWxMoxZ5lDK12AGOwU1bnX4mOzgYbfFaVqyPNCRbzHEaNCOuzaWmQkWc_YiwjGHEaSs8l50Q3EVbryrwC_oEyk2lO8I/s1600/IMG_8986.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwkSkyXzzYQQyTXFZhVMDjaGy_IDeEawgO2BujaUA-RF5v2r_gJWxMoxZ5lDK12AGOwU1bnX4mOzgYbfFaVqyPNCRbzHEaNCOuzaWmQkWc_YiwjGHEaSs8l50Q3EVbryrwC_oEyk2lO8I/s640/IMG_8986.jpg" width="502" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>You can see the packed full meaty filling in the roll. Still juicy and tender. And the goji berries gives a hint of sweetness to the dish.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdiID64XdPK3rOa8_bsdjOOdiUFGk-qmicnR2ZmXvYcl5lIy8MrqcF7L6GUiKbnvGhJCwsRqQLb8SJP4t2qqVf7ltTItvz3hJ9WRsU0rd-DHFUbKAYEDaBUN3DQwCxXIv8pVqcNuRxB0/s1600/IMG_8980.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNdiID64XdPK3rOa8_bsdjOOdiUFGk-qmicnR2ZmXvYcl5lIy8MrqcF7L6GUiKbnvGhJCwsRqQLb8SJP4t2qqVf7ltTItvz3hJ9WRsU0rd-DHFUbKAYEDaBUN3DQwCxXIv8pVqcNuRxB0/s640/IMG_8980.jpg" width="582" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>It is such a lovely dish to present to impress your guests too. Plus napa cabbage has a cooling effect, so it is good when you serve it when you feel your body is feeling heavy. </i></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Do try it out and let me know how you like it! Happy cooking all. ;)</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRQIFsuny2SmHHFQkvWfP6NZHXtdJZZLVXsT6smTLBdIcmim_EVQrL_lwSu47buGf43BLaxCBCN22oL2aPAYZGhdKV2v2d4qdJpGl9oWI24AHVuKel9qvq4PX4xsAmX_4Tcql6o28QYQ/s1600/HBS_sign1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRQIFsuny2SmHHFQkvWfP6NZHXtdJZZLVXsT6smTLBdIcmim_EVQrL_lwSu47buGf43BLaxCBCN22oL2aPAYZGhdKV2v2d4qdJpGl9oWI24AHVuKel9qvq4PX4xsAmX_4Tcql6o28QYQ/s1600/HBS_sign1.jpg" /></a></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com9tag:blogger.com,1999:blog-1452934552254010109.post-64063008564894508772016-04-25T13:00:00.000+08:002016-04-25T13:00:07.562+08:00My Mother's Day Celebration at The Fullerton Hotel<div style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">If there is an occasion or person worth celebrating, I would definitely choose celebrating our dear Mothers. </span></i><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Perhaps being a mother myself has made me realise the immeasurable </span><span style="font-family: "arial" , "helvetica" , sans-serif;">scarifies</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> that this role has to play. </span></span></i><i><span style="font-family: "arial" , "helvetica" , sans-serif;">So I cannot stress enough about being more appreciative towards these wonderful ladies in our lives. </span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: arial, helvetica, sans-serif;">Sure, there are many ways we can do to brighten her special day. Be it a bouquet of flowers or a nice dinner out or even just baking a cake for her, it is truly the thought that counts. But if you are planning for something extra special this year, perhaps a lovely staycation might just fit the bill. Let her enjoy time away from </span><span style="font-family: "arial", "helvetica", sans-serif;">home and t</span><span style="font-family: arial, helvetica, sans-serif;">he endless household chores. But, not just any staycation, offer her one of the most luxurious hotels in Singapore, a 5 star hotel with services that will make her feel like a queen throughout.Yes please!</span></i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqtw-WJyZZCBsaA9munJ_dGbDPGNrvr7jkeWOpqURoz9iOqKxcH0Zi7INbqCKzwiWaC4QN1nnXWmjS6m4Pf3zpNDO4YyhMY6nUf7W-EIgOfHVKhu2eQamlR83ZvIsfpkP25MFnKlaZrY/s1600/IMG_8038.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqtw-WJyZZCBsaA9munJ_dGbDPGNrvr7jkeWOpqURoz9iOqKxcH0Zi7INbqCKzwiWaC4QN1nnXWmjS6m4Pf3zpNDO4YyhMY6nUf7W-EIgOfHVKhu2eQamlR83ZvIsfpkP25MFnKlaZrY/s640/IMG_8038.jpg" width="474" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">The Fullerton Hotel</span></b></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Th</i></span><i style="font-family: Arial, Helvetica, sans-serif;">e Fullerton Hotel is now offering a Mother's Day Stay, Spa and Dine package. A tailored room package complemented with pampering treatments, gastronomic feasts and </i><i style="font-family: Arial, Helvetica, sans-serif;">attentive service, all specially designed for the lady of the household. </i></div>
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<i style="font-family: Arial, Helvetica, sans-serif;">From S$538* per night for a Strait Club Courtyard Room, the package features the following elements:</i></div>
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<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Privileged access to the hotel's executive lounge, The Straits Club for two persons</i></span></li>
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<i style="font-family: Arial, Helvetica, sans-serif; text-align: left;">Guests will get to enjoy complimentary daily Champagne buffet breakfast, afternoon tea and evening cocktails and canapés at The Straits Club</i></div>
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<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">The Fullerton Spa's signature 60-minute Ultimate Aromatherapy Experience for one person (I say buy </span><span style="font-family: "arial" , "helvetica" , sans-serif;">another</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> one and enjoy some spa treatment yourself too!)</span></i></span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>S$90 nett Dinning Credit to spend at The Fullerton Hotel and The Fullerton Bay Hotel</i></span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>A bouquet of flowers to commemorate the occasion </i></span></li>
<li style="text-align: justify;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Complimentary late check-out at 2.00 p.m</i></span><i style="font-family: Arial, Helvetica, sans-serif;">.</i></li>
<li style="text-align: justify;"><i style="font-family: Arial, Helvetica, sans-serif;">Complimentary Internet connectivity</i></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>*Rate is subjected to 10% service charge and prevailing government taxes. Rooms are subject to availability and advanced reservations are required. Not valid in conjunction with other promotions and discounts.</i></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">I was invited to enjoy this special Mother's Day package over the last weekend with my family. It was unfortunate that my dear mother could not join me this time as she recently went through a medical procedure</span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>. But I did promise to make it up to her, perhaps to bring her back to The Fullerton Hotel again when she's feeling better. </i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Many thanks to The Fullerton Hotel for catering to the needs of my family and making the special arrangements, even on a busy weekend timing.</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bfjMcL3uWtyggKg33TR_je1c7fVssn7tX2z-tSTnqxXwdCTZhKR8MUAqyvZdZWespLL9G-K2vbF3TdUBHrR6cjM6BscE8EZrPqON1r1ZRmNGc9B18G2pL6yPRSCMPm0eiCRTVQ5E9Qo/s1600/IMG_8045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bfjMcL3uWtyggKg33TR_je1c7fVssn7tX2z-tSTnqxXwdCTZhKR8MUAqyvZdZWespLL9G-K2vbF3TdUBHrR6cjM6BscE8EZrPqON1r1ZRmNGc9B18G2pL6yPRSCMPm0eiCRTVQ5E9Qo/s640/IMG_8045.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-size: small;">Town Restaurant</span></i></b></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">We arrived an hour earlier then the usual check in time but we were still warmly welcomed by the hotel staff. We were then led up to the 4th floor where The Straits Club is located. The check in was swift, I was briefed more on </span></i></span><i style="font-family: '"arial"', '"helvetica"', sans-serif;">The Straits Club</i><i style="font-family: arial, helvetica, sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> privileges as well as the dinning hours.</span></i><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Since not every hotel guests get to access The Straits Cl</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ub,</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> a special gold card was given to us upon check in. This card allows only the hotel guests that stays in one of the 28 suites on that level, to have the 4th floor lift access. Feeling all special already!</span></i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY6pC4icEiX0-tnXgySebLf8vH1T-SfeESo8ePsDk2hEoXUwsyPcoNHb-utY4JI4URHPhlXQTGM2fPSWhWry_jLE-8A6XUpuOzXaBzLW4WFGxHma2qURapp5Fuvyz_wWoEtGx1ZA0-iQ/s1600/IMG_8029.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUY6pC4icEiX0-tnXgySebLf8vH1T-SfeESo8ePsDk2hEoXUwsyPcoNHb-utY4JI4URHPhlXQTGM2fPSWhWry_jLE-8A6XUpuOzXaBzLW4WFGxHma2qURapp5Fuvyz_wWoEtGx1ZA0-iQ/s640/IMG_8029.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">The Straits Club entrance</span></b></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Since the staff was still </span><span style="font-family: "arial" , "helvetica" , sans-serif;">getting</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> our room ready, we went ahead to have some light snacks and tea in the dinning area which is right behind the checkin desks.</span></i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwsST5UaSyIPZqk8SmaxjdlOPt6Tz6gvQm8BXTuIbHzXF60XhuZ-vzEbLtf2X3Bu41UolYG7r8yljSJ9YTGU_4XyDAOmzu6ZlnWq5xseU3yLVhbFOndKXueRjf9tJj5Vvuz0DN5EzM40/s1600/IMG_3415.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: x-small;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwsST5UaSyIPZqk8SmaxjdlOPt6Tz6gvQm8BXTuIbHzXF60XhuZ-vzEbLtf2X3Bu41UolYG7r8yljSJ9YTGU_4XyDAOmzu6ZlnWq5xseU3yLVhbFOndKXueRjf9tJj5Vvuz0DN5EzM40/s640/IMG_3415.JPG" width="512" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;">Buffet Tea reception</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Although the buffet spread is not extensive, it still offers enough </span><span style="font-family: "arial" , "helvetica" , sans-serif;">gourmet</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> bites that are sure to satisfy the sweet and the savoury lovers. I especially enjoyed their warm and buttery cranberry scones with cold French butter and jams. But I was pleasantly surprise to find that they also offer quite a good range of Nonya Kuehs and local cakes on the buffet table. There are also </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">gourmet</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> teas and coffees available which guests can order from </span></i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>the staff.</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSaWt9xhgGee7F1P-uha8Iu4-zLCoV1ulMZxmYy8hOvtjBZaMkiJC2wit9qhlHLtAhIHrgOTn0QG03g8YsMUjaLU-IqPNb65L7CXj_wHM2a6ncStJX3XpjfgEKMPnXXqCoa1cTxu8HQQ/s1600/IMG_7638.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSaWt9xhgGee7F1P-uha8Iu4-zLCoV1ulMZxmYy8hOvtjBZaMkiJC2wit9qhlHLtAhIHrgOTn0QG03g8YsMUjaLU-IqPNb65L7CXj_wHM2a6ncStJX3XpjfgEKMPnXXqCoa1cTxu8HQQ/s640/IMG_7638.jpg" width="550" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: small;"><b>Nonya Kuehs and traditional cakes offered at the tea reception </b></span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>There was natural lighting coming into the rooms, the quaint ambience with soft classical music at the background, made the space really inviting. I like that old colonial and Peranakan touch to the design throughout the whole hotel. Pretty much like Singapore in the olden seventies timing but with a touch of modern classic to it.</i></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GbdTeFh8WGVn6JjYN7cTwk7fdOhraa8toKq4qPp0v3CRoTqIBV6L8UTDTCCtEbB4fTxdRnOt7BM2x7KGhoFy0f0FbKRbiEzmYc3Rif6ueTKA1IwGTpKY0o-KfUJd7F7FrLtnB0OFuEI/s1600/IMG_7634.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-GbdTeFh8WGVn6JjYN7cTwk7fdOhraa8toKq4qPp0v3CRoTqIBV6L8UTDTCCtEbB4fTxdRnOt7BM2x7KGhoFy0f0FbKRbiEzmYc3Rif6ueTKA1IwGTpKY0o-KfUJd7F7FrLtnB0OFuEI/s640/IMG_7634.jpg" width="466" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: small;">The Reading Room</span></b></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Love The Reading room! Wish my living room looks like that. Besides the books, there is also a 50 inch big screen TV in there.</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span><span style="font-family: "arial", "helvetica", sans-serif;"><i>After we had our fill with all the teas and desserts, we finally went to check out our bedroom. </i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlA7UfAwBn_vjLdYi1w4r6eYzertf2TQUO3XMUp2bmvuI6b52tXllZsz6Sa0v7XPBrDbJY22t2Rl8lltQLe3LHDZ8gz1W5BEDh4PZqeJiZcbDHeNOTnFgBUe9J_FIuP923pRnNX5qho0/s1600/IMG_7693.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlA7UfAwBn_vjLdYi1w4r6eYzertf2TQUO3XMUp2bmvuI6b52tXllZsz6Sa0v7XPBrDbJY22t2Rl8lltQLe3LHDZ8gz1W5BEDh4PZqeJiZcbDHeNOTnFgBUe9J_FIuP923pRnNX5qho0/s640/IMG_7693.jpg" width="522" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>Our home for the night</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">The bedroom size is decent, and more importantly it was clean and </span><span style="font-family: "arial" , "helvetica" , sans-serif;">bright. Bed was nicely made, and guests were encouraged to select their pillow types. All you need was to do was call room service and inform them of your choice, and they will delivery the fluffy pillows to you soonest. </span></i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Another plus was their<span style="font-family: "arial" , "helvetica" , sans-serif;"> big </span></span></i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: arial, helvetica, sans-serif;">washroom, where the toilet(on the left which in not in the picture) is separated from the bath area. Clean soaking tub which is great since I always enjoy using it with a nice </span><span style="font-family: "arial", "helvetica", sans-serif;">bubble</span><span style="font-family: arial, helvetica, sans-serif;"> soak. And I must say this is one of the few hotels that has a sofa stool in the bathroom. Thanks for sparing a thought for us ladies and letting us resting our legs while we slowly doll ourselves up haha! Yes, I sat there to flow dry my hair, do my makeup etc.</span></span></i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvHEMCTx9BUAnwRI_5XOB-R1LwRqBoZiGCQH7p5v6_oYmnLpeFo1RopQsBc847_zERvfjgclEm6SNvuZyApiN5mRRHUMQg4h-mFBf_cNGS8AC274tHErqWSC-wJ_qhITbrInkZ_oWDp8/s1600/IMG_7738.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvHEMCTx9BUAnwRI_5XOB-R1LwRqBoZiGCQH7p5v6_oYmnLpeFo1RopQsBc847_zERvfjgclEm6SNvuZyApiN5mRRHUMQg4h-mFBf_cNGS8AC274tHErqWSC-wJ_qhITbrInkZ_oWDp8/s640/IMG_7738.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><i><span style="font-family: "times" , "times new roman" , serif; font-size: small;">The beautiful Bay view from our bedroom. That's the Fullerton Bay Hotel on the right.</span></i></b></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: arial, helvetica, sans-serif;">The hotel even prepared a bouquet of flowers for the Mommy for this special occasion. How sweet! There was even a </span><span style="font-family: "arial", "helvetica", sans-serif;">complimentary</span><span style="font-family: arial, helvetica, sans-serif;"> basket of fruits and bottle of wine for us to enjoy.</span></span></i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Note that the plush bear is not </i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">complimentary. However with every purchase of the plush bear, $10 will be donated to the Singapore Council of Women's </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Organisation (SCWO)</span><span style="font-family: "arial" , "helvetica" , sans-serif;">. I already own 4 different plush bears from Fullerton Hotel!</span></i></span><br />
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<i style="font-family: arial, helvetica, sans-serif;">The kids decided to have a quick swim after lazing around in the room. So we all headed to level 2, where this majestic looking swimming pool is located.</i><br />
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<tr><td class="tr-caption" style="font-size: 13px;"><i><span style="font-size: small;">The majestic architecture next to the pool gives off such an ancient European vibe to the place.</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>The swimming pool is heated, so even if you fancy an early morning swim, you won't have any problem getting in it. However it does not have kids pool, so best you suit up your kids with those floats. But still a nice pool overall, enough to let you enjoy some water time and escape from the heat. I do suggest going before noon time as the sun will start shinning on to the pool area after that, well unless you want a tan!</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>While the kids had their swim, I decided to go for my </i></span><span style="font-family: "arial", "helvetica", sans-serif;"><i>massage.</i></span></div>
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<i><span style="font-size: small;">The Fullerton Spa located at level 1M</span></i></div>
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<i style="font-family: arial, helvetica, sans-serif;">The Mother's Day package includes </i><i><span style="font-family: "arial" , "helvetica" , sans-serif;">The Fullerton Spa's signature 60-minute Ultimate Aromatherapy Experience, so make sure you call the front desk to make your reservations ahead to get your preferred timing. </span></i></div>
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<span style="font-size: small;"><i>The waiting area where guests will fill up the questionnaire.</i></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">The spa treatment started with some questionnaire so the </span><span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; text-align: left;">masseuse can better understand how to </span><span style="color: #222222; font-family: "arial" , sans-serif;">serve you better. I was soon brought to the massage suite (there are 7) to change and get ready for the treatment.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">The massage bed which is heated. Dim lightings and a pleasant lemongrass scent perfuming the room.</span></i></div>
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<i><span style="font-size: small;">Pail of warm scented water for the guest to soak their feet.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Overall quite a relaxing and peaceful experience at the spa. Although it was a little cold there, but good thing the massage bed is heated! For someone that is not really into spa and massages, I have this say it was overall quite an enjoyable one. They even have couple massage room, so you can buy an additional spa treatment and enjoy the massage </span><span style="font-family: "arial" , "helvetica" , sans-serif;">with</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> your mother. </span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i><i><span style="font-family: "arial" , "helvetica" , sans-serif;">There will be an ongoing promotion from 1st of May to the 31st, exclusively from Mondays to Thursdays, enjoy 20 percent off their 2-in-1 special massage combo which includes their Back Relief Massage (30 minutes) and Essential Rose Facial (60 minutes). Click <a href="http://www.fullertonhotel.com/spa/overview-en.html">here</a> to find out more about their ongoing promotions.</span></i></div>
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<i style="font-family: arial, helvetica, sans-serif;"><br /></i><i style="font-family: arial, helvetica, sans-serif;">After a nice spa treatment, we decided to make use of our dinning voucher ($90) and made reservations to dine at The Lighthouse restaurant, which is located at the 8th level of the hotel. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qq9YPZALFKsC5NRhBpssa0WJFRFBrdpSg7FFqw-8APqTR6Sl46kc0aIdzuBu1juZBBb1xWb1wZEr5dk6fQ-TKCvmN-GNH0F4xAovwZTC7xLvzUY4ehyHbDAvKzVeeurfDqF0TrNGvMc/s1600/IMG_7924.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qq9YPZALFKsC5NRhBpssa0WJFRFBrdpSg7FFqw-8APqTR6Sl46kc0aIdzuBu1juZBBb1xWb1wZEr5dk6fQ-TKCvmN-GNH0F4xAovwZTC7xLvzUY4ehyHbDAvKzVeeurfDqF0TrNGvMc/s640/IMG_7924.jpg" style="cursor: move;" width="466" /></a></div>
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<i><b><span style="font-size: small;">Entrance to The Lighthouse restaurant at Level 8 (there is lift access)</span></b></i></div>
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<i style="font-family: arial, helvetica, sans-serif;">Even though it was late at 9 p.m. , the place was still quite packed. Mostly couples that are seated near the window where they can enjoy the lovely night scene with their partner. So if you plan to have a window seat with the amazing view, you will need to call days ahead to make the reservations. But if it is with dear mummy, I guess she will be understanding...as always. </i></div>
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<i style="font-family: arial, helvetica, sans-serif;"><br /></i><i style="font-family: arial, helvetica, sans-serif;">We ordered our food and it took less then 15 minutes to arrive. We e</i><i style="font-family: arial, helvetica, sans-serif;">ven had some warm fresh baked bread to enjoy while waiting. </i><i style="font-family: arial, helvetica, sans-serif;">Here are the dishes we ordered. </i></div>
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<i><span style="font-size: small;">Rigatoni with beef bourguignon</span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif; font-size: small;">White asparagus, Pancetta and thin sliced pork belly in cream sauce over thin egg pasta</span></i></div>
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<span style="font-size: small;"><i>House made gnocchi with basil tomato sauce</i></span></div>
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<i><span style="font-size: small;">Spartan pork chops topped with </span></i><span style="font-size: small;"><i>caramelised onions</i></span></div>
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<span style="font-size: small;"><i><i style="font-family: arial, helvetica, sans-serif;">Above the restaurant is a rooftop access area where hotel guests can enjoy some drinks and cocktails al fresco style.</i><i style="font-family: arial, helvetica, sans-serif;"> From there you will also enjoy the spectacular night views of the Bay and the laser shows from MBS. </i></i></span></div>
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<i>The spectacular night scene from the roof top.</i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Feeling satisfied, we headed back to our rooms and had a really restful night. Thank goodness it was quiet and bed was so comfy and so glad I chose the down pillows! Felt like sleeping on clouds. </span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Yes, being a mummy, I have internal clocks that wakes me up early in the morning. Even on holiday! But I was glad I made my way back here to the rooftop to get a couple more</span></i><span style="font-family: Arial, Helvetica, sans-serif;"><i> photos of beautiful Singapore Bay. </i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWQAjL8FP6iJvEveLsWa3kChUXFcLMdaWWz8fGfyK7_hvftk57_0QxkJ_moWTZ8PIIX5vTbf6WlKYegrvRbqUMufB-6gqP0uooAZkqa0Wq9hEzV4B_trCo25fZ_x1ImiBI3u68bL8EAk/s1600/IMG_7929.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWQAjL8FP6iJvEveLsWa3kChUXFcLMdaWWz8fGfyK7_hvftk57_0QxkJ_moWTZ8PIIX5vTbf6WlKYegrvRbqUMufB-6gqP0uooAZkqa0Wq9hEzV4B_trCo25fZ_x1ImiBI3u68bL8EAk/s640/IMG_7929.jpg" style="cursor: move;" width="640" /></a></div>
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<i><b><span style="font-size: small;">Morning view. Woke up 8am to sneak up here for this shot.</span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENGtWW3x8vMGx27BnaWZrxzvq23KS0hC5L5fX2fgfX_czeQ-iNUY8ks6VFu2QRqCrbENxUuzvAB5-HGVASRvIpLE5w23ynCUtYdjpMl30KFNnWOkPiFXjChGDadVMLuIXmJOen5QjOEI/s1600/IMG_7935.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENGtWW3x8vMGx27BnaWZrxzvq23KS0hC5L5fX2fgfX_czeQ-iNUY8ks6VFu2QRqCrbENxUuzvAB5-HGVASRvIpLE5w23ynCUtYdjpMl30KFNnWOkPiFXjChGDadVMLuIXmJOen5QjOEI/s640/IMG_7935.jpg" style="cursor: move;" width="456" /></a></div>
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<i><span style="font-size: small;">Missed the sunrise! But still loving the moment.</span></i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXbTqMNJOJxTgTiZUIR5y7M6FTMqKvNXdm0Ze1l_rRlMUmgXeoOHBwfQVEDO0Y91B8wobJA-xxsbxRG5vzm9YHQWvbbNWWsJ0vnzsgj83Ndz1MUZnllS0TaASAfd1aCH6_nGfZn77_i-M/s1600/IMG_7757.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXbTqMNJOJxTgTiZUIR5y7M6FTMqKvNXdm0Ze1l_rRlMUmgXeoOHBwfQVEDO0Y91B8wobJA-xxsbxRG5vzm9YHQWvbbNWWsJ0vnzsgj83Ndz1MUZnllS0TaASAfd1aCH6_nGfZn77_i-M/s640/IMG_7757.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: Times, Times New Roman, serif; font-size: small;">A touch of old Singapore scene.</span></i></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>After exploring the hotel early in the </i></span><i><span style="font-family: "arial" , "helvetica" , sans-serif;">morning, I headed </span><span style="font-family: "arial" , "helvetica" , sans-serif;">back</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> to The Straits Club with my family for breakfast. The Club dinning area already had the breakfast buffet spread ready.</span></i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWGhupCwIIyD-AXMXylsQvhvwHWaXPy7_QnvB0UhVE0WNa7rMFmSa0Ra078f49jExxqNohwEjxFSh4hc8ptWMTTNJq15RoCIgF1UJX5KGgg3YQfYBf7kAbMqZYCJr9vjFgMPijDWj3MU/s1600/IMG_7902+%25281%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRWGhupCwIIyD-AXMXylsQvhvwHWaXPy7_QnvB0UhVE0WNa7rMFmSa0Ra078f49jExxqNohwEjxFSh4hc8ptWMTTNJq15RoCIgF1UJX5KGgg3YQfYBf7kAbMqZYCJr9vjFgMPijDWj3MU/s640/IMG_7902+%25281%2529.jpg" width="516" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><i>As you can see, it is not crowded and service is prompt. What you see is only 1/3 of the Champagne breakfast buffet offered.</i></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXvafbNrkCuoCrAMQC9pHGClWV5H3QKb90OChoRKuP3iS9K1PoEBx76OPwa327CLEQK6QM9Ew_c_hvJtz3mvT_rj-oDYM2QHXMZICQcLV9zMQiwsJyTCI7LG8YL4PzdTcyA2aaZw-H3I/s1600/IMG_3454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXvafbNrkCuoCrAMQC9pHGClWV5H3QKb90OChoRKuP3iS9K1PoEBx76OPwa327CLEQK6QM9Ew_c_hvJtz3mvT_rj-oDYM2QHXMZICQcLV9zMQiwsJyTCI7LG8YL4PzdTcyA2aaZw-H3I/s640/IMG_3454.jpg" width="502" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: arial, helvetica, sans-serif;">The variety of food offered ranging from asian congee, Indian curry with fresh made papadum, and of course </span><span style="font-family: "arial", "helvetica", sans-serif;">western</span><span style="font-family: arial, helvetica, sans-serif;"> pastries like my favourite </span></i></span><i><span style="font-family: "arial" , "helvetica" , sans-serif;">buttery croissants! I think I had 4 of those at one go :P You can also order </span><span style="font-family: "arial" , "helvetica" , sans-serif;">gourmet</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> tea and coffee to enjoy with all the glorious food. But if you rather have </span></i><span style="font-family: "arial", "helvetica", sans-serif;"><i>champagne, go ahead and have a couple of glasses.</i></span><i style="font-family: '"arial"', '"helvetica"', sans-serif;">Yes, Champagne breakfast for the mummy! It's always a perfect time for bubblies. </i><br />
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<i style="font-family: arial, helvetica, sans-serif;">You can also order their special menu item like truffle scrambled eggs, or go nostalgic with kaya and butter toast with soft boiled eggs on the side. I wouldn't mind waking up to such luxury every morning.</i><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">I realised we spent quite a far bit of time at the Straits Club </span><span style="font-family: "arial" , "helvetica" , sans-serif;">because</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> it was quiet, served good food and excellent service. There is also a huge TV which the kids can watch their favourite cartoon shows. Food and entertainment, that's </span></i><span style="font-family: "arial", "helvetica", sans-serif;"><i>pretty much what we need on a lazy staycation.</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Nonetheless, we decided to head for a last dip in the pool since we have special late 2 p.m. check out timing.</i></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: small;"><i>Doing some "work" while the kids had fun at the pool</i></span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: arial, helvetica, sans-serif;"><span style="font-family: arial, helvetica, sans-serif;">I have to say I did enjoyed my stay here thoroughly</span></span></i></span><i><span style="font-family: "arial" , "helvetica" , sans-serif;">. It is not every day a busy mother like me get to have </span></i><span style="font-family: arial, helvetica, sans-serif;"><i><span style="font-family: arial, helvetica, sans-serif;">such top notch services and </span><span style="font-family: "arial", "helvetica", sans-serif;">gourmet</span><span style="font-family: arial, helvetica, sans-serif;"> meals. </span></i></span><i><span style="font-family: "arial" , "helvetica" , sans-serif;">And knowing the quality and impeccable services from this five star hotel, I knew from the start that I was in for a nice treat</span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>.</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>So if you are planning on something special this year for your dear mother, consider this special staycation. Sometimes, flowers and dinner just isn't enough to make up all the things that our mothers has done for us. But most importantly, do not wait to show love and care towards her only on Mother's day. Show her everyday that you care and love her. Even a simple phone call asking how was her today so far and how you miss doing things with her; will make her filled with joy. Trust me on that...it takes one to know one. :)</i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Before I sign off, I want to wish all you wonderful Mothers a blissing and happy Mother's Day, well spent with your dear family. 母亲节快乐!</i></span><br />
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com2tag:blogger.com,1999:blog-1452934552254010109.post-81206829203536276532016-04-07T13:29:00.000+08:002016-04-07T13:29:01.243+08:00Porcini Mushroom Cream Pasta<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Everyone needs a few favourite "quick cook" recipes to get them through the busy days. Pasta is certainly one of those dishes I will always turn to when I want to whip up a quick meal for the family. And when I say quick, I meant lesser ingredients needed, lesser time needed to get it from the stove to the dinner table. So today, l want to introduce this simple mushroom pasta that uses Porcini mushrooms to "empower" the whole dish. As most of us might have already know, Porcini is a wild mushroom, </i></span><span style="background-color: white;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #252525;">although it is sold commercially, it is very difficult to cultivate. Thus that explains the slightly steeper pricing. The fragrance of the mushroom actually intensifies more when it is dried, much like other mushrooms like Shiitake. Porcini is commonly used in soups, risotto and of course pastas, thus we often see them appearing in Italian dishes. </span></span></i></span></div>
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<span style="background-color: white;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #252525;">I have actually always wanted to try out cooking porcini mushrooms. So when I saw it selling at selling at Huber's Butchery at Dempsey Hill, it </span></span></i></span><span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>didn't took me long to place it in my shopping basket.</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>And since I didn't want to mask away the original flavour of the mushroom, I chose to cook it in the simplest form, just with cream pasta.</i></span></div>
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<span style="color: #7f6000; font-family: "arial" , "helvetica" , sans-serif;"><i><b>Recipe for Porcini Cream Pasta (Serves 2-3)</b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ingredients needed:</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>100 - 120 g dried porcini mushroom</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>1 small onion, peeled and sliced thinly</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>4 - 5 cloves of garlic, peeled and finally diced</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>6 - 8 cremini mushrooms, sliced (brown button mushrooms)</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>2 tbsp salted french butter (if no french butter, other salted butter is fine too)</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>120-130 ml fresh cooking cream</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>Soaking water of the porcini mushroom (about 3/4 cup - 1 cup)</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>1 tbsp freshly chopped parsley</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>Salt, fresh ground pepper and sugar to taste.</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>3 rolls of dried egg noodles (Use any brand you fancy)</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>(Optional protein side, you can choose pork or salmon</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>1 boneless, skinless chicken thigh </i></span></div>
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<li><span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>Soak the dried porcini in a bowl of warm water. Leave it to soften up to 1 hour. Remember <b>DO NOT THROW</b> away the soaking liquid. It will be used for the pasta later.</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24LQsop3IsdlpycCYZ-LLHuZXBQtEswCfs715OEhu5hZbplpqET-6O7s72PVF6G20lOTNpkQimDBg7FI-3f9rpINo4Wfghudp8-BDgw1tVz7F2bCFeIsw0xeoyMDHFiV8Ckn_rWoevc4/s1600/IMG_6769.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24LQsop3IsdlpycCYZ-LLHuZXBQtEswCfs715OEhu5hZbplpqET-6O7s72PVF6G20lOTNpkQimDBg7FI-3f9rpINo4Wfghudp8-BDgw1tVz7F2bCFeIsw0xeoyMDHFiV8Ckn_rWoevc4/s640/IMG_6769.jpg" width="500" /></a></div>
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<li><span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>In a pan over medium low fire, add butter in and let it slowly melt down. Add minced garlic and onion in. Cook till onions are soften and the mixture is aromatic.</i></span></li>
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<li style="text-align: justify;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Squeeze dry the porcini from its soaking liquid and set aside. Once the onions has soften, add in both the mushrooms. Then season it with fresh ground pepper and salt.</span></i></li>
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<li style="text-align: justify;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Once the mushrooms cooked down, add in another tablespoon of butter. This is to make a rue to thicken the whole mixture. So add in a tbsp of plain flour. Stir in to cook the flour for a minute. Once that is done, slowly pour in the soaking mushroom liquid, whisk till </span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>combined.</i></span></li>
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<li style="text-align: justify;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Let the whole mushroom mixture simmer for a few minutes at low fire. In the meantime, cook the dried pasta in some boiling water.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfthkaf45JmlpHRO7UE4Zru79Aoa-wf_2TRCPX8JgSRA9k4Al36j8dzB9af8aN7t84HlI2QGNnQ2Xhprxu0DXsHLMjbWMGo83L6fv8oJOYF2CaaXM_a5VaAoHUwcWsxufywxVmBFdlFk/s1600/IMG_6803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfthkaf45JmlpHRO7UE4Zru79Aoa-wf_2TRCPX8JgSRA9k4Al36j8dzB9af8aN7t84HlI2QGNnQ2Xhprxu0DXsHLMjbWMGo83L6fv8oJOYF2CaaXM_a5VaAoHUwcWsxufywxVmBFdlFk/s640/IMG_6803.jpg" width="470" /></a></div>
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<li><span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>While the pasta is boiling, add the cooking cream into the mushroom mixture.</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjGRRSlFMhyjo9jV_trF-6D4tdGK-ACBX4nY-IMnbDtG80qAtd1pDT8zVR-tm5rvzW2Z_3vY4YScn47fJft5ykbVCHLfnt0sKm51fZwKNayitZBEtEYaVNWFENBcJWHWgeF567XRUBs4/s1600/IMG_6806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKjGRRSlFMhyjo9jV_trF-6D4tdGK-ACBX4nY-IMnbDtG80qAtd1pDT8zVR-tm5rvzW2Z_3vY4YScn47fJft5ykbVCHLfnt0sKm51fZwKNayitZBEtEYaVNWFENBcJWHWgeF567XRUBs4/s640/IMG_6806.jpg" width="486" /></a></div>
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<li><span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>Stir it in till everything is well combined. Once the pasta is al dente, remove from the boiling water and straight into the mushroom sauce.</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXbbbFHhyphenhyphenpGf1mPc_5wm__yHXQfG9AORMmaXm11LJ5wyhoI0Sxnlh04phcenEpHdEVjf-IZ66rMILozbhB3I2A8lkR_r54fgQOIKFdVs62g3JVNZLJYY34tEJTGnH1AuMDinkVfrjuEo/s1600/IMG_6808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXbbbFHhyphenhyphenpGf1mPc_5wm__yHXQfG9AORMmaXm11LJ5wyhoI0Sxnlh04phcenEpHdEVjf-IZ66rMILozbhB3I2A8lkR_r54fgQOIKFdVs62g3JVNZLJYY34tEJTGnH1AuMDinkVfrjuEo/s640/IMG_6808.jpg" width="462" /></a></div>
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<li><span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>Toss together till the noodles are well coated with the mushroom cream. Dish up and sprinkle with freshly chopped parsley.</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwc_vhLYqsjDEpBzYT-p8rexNs2P0PxODs7IkWTNd1EJQOph4KApCgmJAw8HwTpkH7vGPffKNh8vaX3IXaHj-52XigoJNbo_2xsavj3t2EAkeGSdzoi7HIzdVEX5NfcjqB8_rn28fQN8/s1600/IMG_6825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTwc_vhLYqsjDEpBzYT-p8rexNs2P0PxODs7IkWTNd1EJQOph4KApCgmJAw8HwTpkH7vGPffKNh8vaX3IXaHj-52XigoJNbo_2xsavj3t2EAkeGSdzoi7HIzdVEX5NfcjqB8_rn28fQN8/s640/IMG_6825.jpg" width="426" /></a></div>
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<i><span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;">Serve the pasta immediately. You can have it as is. I actually find the mushrooms hearty good enough to go alone with the noodles. But if you want something more substantial, feel </span></i><span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>free to cook some protein like pan seared salmon or a pan fried crispy chicken thigh like mine. :)</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9mch_8bUUcf1cda_MS1Z2sAxLfveiqVTmKWN8hnLZ1meGFr8r2JZZ-ubD4lbx0pIz0a6Zl3UuSQL4wRrpLGC4WyySmSeJG7hLsyz0D51RyM5ZGW6Tg6sHWgIGThmWUxRb5WtaswqvBI/s1600/IMG_6821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9mch_8bUUcf1cda_MS1Z2sAxLfveiqVTmKWN8hnLZ1meGFr8r2JZZ-ubD4lbx0pIz0a6Zl3UuSQL4wRrpLGC4WyySmSeJG7hLsyz0D51RyM5ZGW6Tg6sHWgIGThmWUxRb5WtaswqvBI/s640/IMG_6821.jpg" width="498" /></a></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>I seasoned the chicken thigh and coat with plain flour, pan fry till crispy, simple as that. The whole meal got more substantial of course and my kids loves pasta and fried chicken, sure win...</i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmwf41lGsiSQUk6f8z-3LrG3lE493wwINWKnFmhVhAxpZ72hOClXGMPgJduAB4Lk9Y3JE02-q9CPRgRjASZ6a-1O1nt2ijCii_wAUa8xKIbTNJm-tNkPfnl8kjhwwJWfxHXjLvB1mnfY/s1600/IMG_6829.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmwf41lGsiSQUk6f8z-3LrG3lE493wwINWKnFmhVhAxpZ72hOClXGMPgJduAB4Lk9Y3JE02-q9CPRgRjASZ6a-1O1nt2ijCii_wAUa8xKIbTNJm-tNkPfnl8kjhwwJWfxHXjLvB1mnfY/s640/IMG_6829.jpg" width="470" /></a></i></span></div>
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<span style="color: #252525; font-family: Arial, Helvetica, sans-serif;"><i><span style="font-family: arial, helvetica, sans-serif;">Do try this out and don't be intimidated by a foreign ingredient that you've never used or come close to using. You never know how easy and delicious your next </span><span style="font-family: "arial", "helvetica", sans-serif;">home cooked</span><span style="font-family: arial, helvetica, sans-serif;"> meal will be until you try it out yourself. ;)</span></i></span></div>
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<span style="color: #252525; font-family: "arial" , "helvetica" , sans-serif;"><i>Happy cooking!</i></span></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com5tag:blogger.com,1999:blog-1452934552254010109.post-32081426373967589102016-04-04T10:00:00.000+08:002016-04-17T11:23:48.830+08:00Lemongrass Chicken wings (Pan fried version) - 香煎香茅鸡翅<div style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Lately I have been thinking of remaking one of my favourite dishes; Lemongrass chicken. Yes remake because I have actually attempted it twice and blogged about it twice too! Once <a href="http://honeybeesweets88.blogspot.sg/2013/11/roasted-lemongrass-chicken-gai-ob-ta.html">here</a> and the other time <a href="http://honeybeesweets88.blogspot.sg/2014_10_01_archive.html">here</a>. So why this again? Am I saying the past 2 recipes ain't good enough?! Okay, the first recipe requires baking the chicken in the oven... for a quick cook like me, I usually try not to go to that unless absolutely necessary. Save power! 2nd recipe....well it comes from a packet huh huh. :P So yes, this post will be a pan cooked version with a marinating sauce that is made from scratch, woohoo! With the raving reviews from my family, I decided that it is high time I get this recipe up here to share with everyone.</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>I used HappyCall pan to cook the chicken wings, which actually help seal the flavour and moisture in the meat. But of course you can use any non stick pan to cook this, shouldn't be a problem.</i></span></div>
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<i><b><span style="color: #783f04; font-family: "arial" , "helvetica" , sans-serif;">Recipe for Lemongrass Chicken Wings</span></b></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">15 mid joint chicken wings</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 lemongrass stalk, remove outer husk and keeping only the soft center shoot</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">5 shallots peeled</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 garlic cloves peeled</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 inch thick ginger peeled, sliced thin</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp tamarind paste dissolve in 2 tbsp water</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp fish sauce</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: arial, helvetica, sans-serif;">1/2 tsp </span><span style="font-family: arial, helvetica, sans-serif;">turmeric powder</span></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp white ground pepper</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp sugar</span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>50 ml water</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>2 tbsp cooking oil</i></span></div>
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<ul>
<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Rinse clean the chicken wings, dap dry before marinating them. Rub salt and white pepper on the chicken first. Set aside while you prep the rest of the marinating paste.</span></i></li>
<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">In a blender, add in all the rest of the ingredients except the cooking oil. Blend till smooth paste.</span></i></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgloUmJweJoZJUB3yXevHBpp42PBopcY5Y-QjpvAPI_vUxh9xmgVsid8DBuXoJPFQ5WGY3QVT6G1LXr8hTNzqV_TtgJlTHemYT5xMdUy0I1o3LvCrm7HSddesFAu91OCqK9dDvudg82Wjo/s1600/IMG_6585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgloUmJweJoZJUB3yXevHBpp42PBopcY5Y-QjpvAPI_vUxh9xmgVsid8DBuXoJPFQ5WGY3QVT6G1LXr8hTNzqV_TtgJlTHemYT5xMdUy0I1o3LvCrm7HSddesFAu91OCqK9dDvudg82Wjo/s640/IMG_6585.jpg" width="468" /></a></span></div>
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<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large mixing bowl, combine the chicken wings with the marinating paste together. Rub in the marinate to the meat and let it chill in the fridge up to 2 hours or even overnight for better results.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhredYpd8plpi9iaDCcQKbM-vvTbsDjd6ymUUTkG2v5JlhMMaswcMPVA8IzQKAjNHGJZ6vzlGwv64VHO6AiXtYlzzfUU6Akl9vYIHsrvJ59kgq_gSI-cePEHbPThyQbsQhRCYDKFVVmIFA/s1600/IMG_6586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhredYpd8plpi9iaDCcQKbM-vvTbsDjd6ymUUTkG2v5JlhMMaswcMPVA8IzQKAjNHGJZ6vzlGwv64VHO6AiXtYlzzfUU6Akl9vYIHsrvJ59kgq_gSI-cePEHbPThyQbsQhRCYDKFVVmIFA/s640/IMG_6586.jpg" width="486" /></a></div>
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<li><i style="font-family: Arial, Helvetica, sans-serif;">Preheat the pan with 2 tbsp of cooking oil over medium low fire. Place the marinated wings on the hot pan together with the marinating sauce.Cover and let cook for 6-8 minutes.</i></li>
</ul>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Open cover and check if the cooking side is golden brown.If yes, flip all the wings and add 2-3 tbsp of water. Cover and cook for another 6-8 minutes.</i></span></li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVAfCxWRJVZ1o4A58DrjIgB0m6KePvi1MlJept_W4LRGbYnMbb6tzlWLE5ukrnRchu52RrSr3wZ3EXgYYVeONMkNyDcCW1ce7QY1GOvUr6MwV1NdiQ1bLsSUPTwTCcTuAA2zCjXFvaPc/s1600/IMG_6593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVAfCxWRJVZ1o4A58DrjIgB0m6KePvi1MlJept_W4LRGbYnMbb6tzlWLE5ukrnRchu52RrSr3wZ3EXgYYVeONMkNyDcCW1ce7QY1GOvUr6MwV1NdiQ1bLsSUPTwTCcTuAA2zCjXFvaPc/s640/IMG_6593.jpg" width="520" /></a></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Once both sides are pan seared till golden brown, off fire and dish up. Serve with steam rice, enjoy!</i></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgkOedKPiftyAGNCT2XSo0EdQz_XEn93mOJL3GBn2e7lSjcfp9k0GTgzHGRiB1LuFv2czn-4kWTftkwQD8p7EuAgii816Gkwm9-RPpVQGLi8Kf7ctmRFkWzEvTH-P7HoZe1zLyJRnQW0/s1600/IMG_6594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgkOedKPiftyAGNCT2XSo0EdQz_XEn93mOJL3GBn2e7lSjcfp9k0GTgzHGRiB1LuFv2czn-4kWTftkwQD8p7EuAgii816Gkwm9-RPpVQGLi8Kf7ctmRFkWzEvTH-P7HoZe1zLyJRnQW0/s640/IMG_6594.jpg" width="530" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Crisp on the outside with slightly charred bits which intensify the lemongrass flavour. I can easily polish off this whole plate by myself...well if I want to lah. For the greater good of my waistline...I shall not haha!</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdV-joq4QhAq8RNuZhHgfjUfEzNl3Ifzr89wd_BpfZQqLUazjWWiC7yahAJ7DFLekeIPKJwSLX4nsguzS6FLfx_e094S06a5aBFIuyEXp388IvoxCjOn04hgMzkqu1EA2BiQgPKBYBmw/s1600/IMG_6602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdV-joq4QhAq8RNuZhHgfjUfEzNl3Ifzr89wd_BpfZQqLUazjWWiC7yahAJ7DFLekeIPKJwSLX4nsguzS6FLfx_e094S06a5aBFIuyEXp388IvoxCjOn04hgMzkqu1EA2BiQgPKBYBmw/s640/IMG_6602.jpg" width="498" /></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">You can most definitely prep this ahead, marinating it overnight and just had to pan seared it for 15 minutes on the stove. Your family would think that you have slaved over this for hours....little tricks to make them admire you more, thank me later.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhviZtNQ5eVjhBr90mrKTyDDx0JeJXCqB947gZXsLeIOh8LFLw-JCQR_wd7YfR-I16Y6uFt2wgbQ-AGgGEzyzGyWfTdt18Lcd0GQFH7WhM9LfaKP2_uasURkxhEyWWPgYF3TKvvKvKo1jk/s1600/IMG_6613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhviZtNQ5eVjhBr90mrKTyDDx0JeJXCqB947gZXsLeIOh8LFLw-JCQR_wd7YfR-I16Y6uFt2wgbQ-AGgGEzyzGyWfTdt18Lcd0GQFH7WhM9LfaKP2_uasURkxhEyWWPgYF3TKvvKvKo1jk/s640/IMG_6613.jpg" width="486" /></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Check out the </span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>moist tender meat inside...nom nom nom. :9 Do hope that you will try this out when you have cravings for some tender flavoursome chicken wings. </i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Happy cooking everyone!</i></span></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com2tag:blogger.com,1999:blog-1452934552254010109.post-10530533587376484352016-03-29T15:32:00.003+08:002016-03-29T15:32:48.195+08:00Bacon Onion Fried rice & Scotch eggs<div style="text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;">Since I am getting quite a number of requests for both the Bacon Onion Multigrain Fried rice & All Beef Scotch eggs recipes, I decided to just post it up here. And since this is again unplanned, I won't be able to post up any step by step photo, all will be in words. :P</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">This menu was made ahead for my kid to pack to school. I figured something more substantial since the kid always has late lunch and this meal will last her all the way to 7pm. Anyway, do let me know if you have any questions about the recipe.</span></i></div>
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<i><span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><b>Recipe for Bacon Onion Multigrain Fried Rice (Serves 2-3)</b></span></i></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>1.5 cups multigrain rice cooked and cooled (preferably overnight)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>4 strips bacon</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 large onion, peeled and finely chopped</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>2 garlic cloves, peeled and minced</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp chicken powder </span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp sugar</span></i></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>On a heated pan (no oil please), add the strip of bacon and cook till golden and crisp up. Drain on paper towels and let cool. Once cooled, cut into small bit using kitchen scissors or knife.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Drain away half of the bacon fat. In the same pan over medium low fire, add in the chopped onions and cook till slightly soften and translucent.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Add minced garlic and continue to cook till fragrant. </i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Next add the cooked multigrain rice and seasoning, stir to toss the rice to mix with the onion. </i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Just before dishing up, toss in the bacon bits and toss well to mix. Set aside for now.</i></span></li>
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<b><i><span style="color: #741b47; font-family: Arial, Helvetica, sans-serif;">Recipe for All Beef Scotch Eggs (Makes 3 or 4, depends on egg size)</span></i></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>3 large eggs, washed </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>200 g ground beef meat</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 medium onion, peeled and chopped </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 tsp soy sauce</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 tsp mirin</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Seasoning</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1/2 tsp freshly ground black pepper</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1/2 tsp sea salt</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1/2 tsp sugar</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1/2 hondashi powder (hondashi is <span style="background-color: white;">smoked<span style="color: #222222;"> and dried fish called the Bonito)</span></span></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><span style="background-color: white;"><span style="color: #222222;">1 tsp corn flour</span></span></i></span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><i>1 tbsp water</i></span></span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><i><br /></i></span></span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><i>2 tbsp plain flour</i></span></span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><i>1 cup cooking oil for frying</i></span></span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>In preheated pan, add 1 tbsp cooking oil over medium low fire. Next add in the onion and cook till slightly soften. Add in the soy sauce and mirin, continue to cook till soften and light brown.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Dish up the onion mixture and let cool.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>In a mixing bowl, add in all the seasoning and the cooled onion mixture. Use your hand to mix in everything. Then let it marinate for a good 30 mins before use.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>In the meantime, boil the egg. In a pot of rolling boil water, add the 3 eggs carefully in. Cook for 5 mins and 30 seconds and quickly dish out and place in ice water to stop the cooking.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Once the eggs has cooled, peel the eggs shells away.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Divide the marinated beef into 3 equal portions and wrap it carefully around the cooked eggs. Pan nicely so it is evenly shaped.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Preheat some frying oil in a pan over medium fire. Dust some plain flour on the beef eggs and gently lower it into the frying oil. Repeat till all 3 eggs are cooking in the oil.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Turn the eggs so that it is cooked evenly on both sides. Shouldn't take more then 6-7 mins. Remove the eggs and drain on paper towels.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Serve Scotc</i></span><i style="font-family: Arial, Helvetica, sans-serif;">h eggs with bacon onion rice, enjoy!</i></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Happy cooking everyone!</i></span></div>
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<br />Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com2tag:blogger.com,1999:blog-1452934552254010109.post-75007971679680790472016-03-28T09:24:00.000+08:002016-03-28T09:24:00.153+08:00Ginger Tart with Lemon Mascarpone Cheese Tart<div style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Seems to me that lemon tarts are such a hit in most cafes / bakery shops nowadays. That tangy sweet, perk me up lemony curd in that buttery crumbly tart is a winning combo. I too am a fan of tarts, be it chocolate or fruity kinds, it is always such a treat to have. #MajorLove</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">But to pay for $8 - $9 a piece is quite a "painful" affair...well at least it is to me. Thus I rarely indulge in such treats, in fact I only visit cafes for good coffees and croissants nowadays (is this an age thing?) </span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">So while I was shopping at IKEA the other day, I happened to see their <a href="http://www.ikea.com/sg/en/catalog/products/00191863/">DROMMAR Pie dish</a> going at only $9.90. What a deal! And truth be told, my current one at home which I lugged back from California 3 years </span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>back is beginning to rust. *sigh* No thanks to the humid weather here! </i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>So it really didn't take me long to decide to buy that pie pan home of course. It also didn't take me long to come up with this delicious idea of baking a lemon tart! Not just any lemon tart of course, Ginger snap pastry tart base with creamy lemon curd mascarpone cream cheese filling....yum!</i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TlGGf2gqEH1d-ViK5WUrIc95XIFyydvh5K0XYAKV8QFJLFhyuY1I2SzXK59xHIDg4UnqdUcLJ72cH-2gGZzQvh3bBk5nW8whPUVFjBIafOPPFij_TGjDljFjLGwQWfLg3Wdkw-ACLa8/s1600/Typic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TlGGf2gqEH1d-ViK5WUrIc95XIFyydvh5K0XYAKV8QFJLFhyuY1I2SzXK59xHIDg4UnqdUcLJ72cH-2gGZzQvh3bBk5nW8whPUVFjBIafOPPFij_TGjDljFjLGwQWfLg3Wdkw-ACLa8/s640/Typic.jpg" width="464" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">This refreshing tart has gotta be the best bake of the year for me so far (OMG). Lemony curd mixed with creamy cheese </span><span style="font-family: "arial" , "helvetica" , sans-serif;">that</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> filled the buttery ginger snap tart base, I simply couldn't get enough of it. :9 Wish I can let you all try this! But I guess the next best thing would be to share this recipe and you can try it out yourself! Not complicated lah, I promise! Think of the multiple times of $9 you get to save each time you want to buy yourself a lemon tart at a cafe...that should motivate you haha!</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_cr21IjDHO4PyJmOvYSgFar7lX5zrqNGNGz_k4F294QD5N7riFCDQq-NuBEH48WOCy_3dgIkuu7p-6Ei9Y0OEu7TUal7FuyYIj57nYDmivJAzKFqgJhw073u5yrIX86_sHf6PvDgAOM/s1600/IMG_6279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_cr21IjDHO4PyJmOvYSgFar7lX5zrqNGNGz_k4F294QD5N7riFCDQq-NuBEH48WOCy_3dgIkuu7p-6Ei9Y0OEu7TUal7FuyYIj57nYDmivJAzKFqgJhw073u5yrIX86_sHf6PvDgAOM/s640/IMG_6279.jpg" width="640" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">There are basically 3 main "components" that you need to make in order to assemble this yummy tart. </span></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">The butter ginger tart base, the lemon curd and of course the mascarpone cheese mix which will eventually be combined with the lemon curd. As for the </span></i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>equipment, you can get most of them in IKEA, easy to use and reasonable pricing too. ;)</i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Vr-0Ns6uSrYd3fQE70eEdwOhPF-wUOrE-X8ZepLglDyuYxyfV3JJzNyLnD8JuR-eQHd5Tg7DrQLVxBtjyYWDiuns6Wjnwc21okAN-x3UbVm_UjLOiSECTQzcThhnNJlPQ0fVs4v6MhQ/s1600/IMG_6154+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Vr-0Ns6uSrYd3fQE70eEdwOhPF-wUOrE-X8ZepLglDyuYxyfV3JJzNyLnD8JuR-eQHd5Tg7DrQLVxBtjyYWDiuns6Wjnwc21okAN-x3UbVm_UjLOiSECTQzcThhnNJlPQ0fVs4v6MhQ/s640/IMG_6154+%25281%2529.jpg" width="640" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Recipe for Chocolate Coated Ginger Tart Base (Makes a 31 cm or 12 ")</b></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>350 g PEPPARKAKOR gingersnap cookies from IKEA</i></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>100g salted butter, melted</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>100 g dark </i></span><i>chocolate bar, CHOKED MORK</i></span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Using a blender, blend the ginger snap biscuits into fine crumbs. </i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmZjqwhHmL4fgf1iAjkjV0VHWBKkVwEArU7rRJN14q6sR5bWkFKl2SUAgO0wr5VAiLw4Ul7wBK6JIOSfG-PMtrDk7TrU6wAcxuN37G_nVt-FlwicK9NYszF2OwF28JVc_y7DQVXY6SF4/s1600/IMG_6192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmZjqwhHmL4fgf1iAjkjV0VHWBKkVwEArU7rRJN14q6sR5bWkFKl2SUAgO0wr5VAiLw4Ul7wBK6JIOSfG-PMtrDk7TrU6wAcxuN37G_nVt-FlwicK9NYszF2OwF28JVc_y7DQVXY6SF4/s640/IMG_6192.jpg" width="530" /></span></a></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pour the crumbs into a large mixing bowl, then </i></span><i style="font-family: arial, helvetica, sans-serif;">add the melted butter to the biscuit crumbs and mix well till all coated with butter.</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcO3QRYlgBYKGjKkvTvioCcQtI4OZM43o7VGIQNU8hs3qxK1zj4-QqCs9XtmrQz2aBfe5D0-G8ZrQzkthKwFbDg5XDGBQ6-0ZwdWWK0NCa3tkKdC_sGoTC58nCRndszJKuQoyJ4oZOcts/s1600/IMG_6196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcO3QRYlgBYKGjKkvTvioCcQtI4OZM43o7VGIQNU8hs3qxK1zj4-QqCs9XtmrQz2aBfe5D0-G8ZrQzkthKwFbDg5XDGBQ6-0ZwdWWK0NCa3tkKdC_sGoTC58nCRndszJKuQoyJ4oZOcts/s640/IMG_6196.jpg" width="502" /></span></a></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Line the <a href="http://www.ikea.com/sg/en/catalog/products/00191863/">DROMMAR pan</a> base with a cut out round piece of parchment paper. Grease it.</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_7AKzM0ryJ0pCHbf1b7aA19oDqmf21FS1XeeWXXrNvyRAU31Lki4cwyFlFXAniH0PQ0BZ3064ICxwGPzSntpY3ni8uT9lYTZQlEv7XcCpQwIaY6OdgyWnO6UImyvlXb1Hj8yON4RT4w/s1600/IMG_6197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_7AKzM0ryJ0pCHbf1b7aA19oDqmf21FS1XeeWXXrNvyRAU31Lki4cwyFlFXAniH0PQ0BZ3064ICxwGPzSntpY3ni8uT9lYTZQlEv7XcCpQwIaY6OdgyWnO6UImyvlXb1Hj8yON4RT4w/s640/IMG_6197.jpg" width="456" /></span></a></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pour the crumb mixture</i></span><i style="font-family: arial, helvetica, sans-serif;"> into the prepared tart pan, spread it out and press down neatly with the sides as well.</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnA6QUzh15YHQXeleN_VLFwdL53480MKhMnOC9jjO20taqyJVpDGEelxUdXgcT7qIRnvOXJCxgzt6HS9nMZdfodoLA-LNKRhIEzfBDh9OgYP2DivULHV8j0quUnzQh-0uKtVLYZpCafE/s1600/IMG_6200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJnA6QUzh15YHQXeleN_VLFwdL53480MKhMnOC9jjO20taqyJVpDGEelxUdXgcT7qIRnvOXJCxgzt6HS9nMZdfodoLA-LNKRhIEzfBDh9OgYP2DivULHV8j0quUnzQh-0uKtVLYZpCafE/s640/IMG_6200.jpg" width="484" /></span></a></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Chill in the fridge for 30 minutes. When ready to bake, preheat oven to 180C. The bake the ginger tart base uncovered for a good 14-15 minutes, where the top will be slightly darker then before. </i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Once you remove the tart base from the oven, break chunks of the dark chocolate and place them over the warm tart like so.</i></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmw_7PXMry81jFZEpoOA0l2x933uAfUv9vhS3bPZ2ZQD3uMybgsXo8NZut5iPbcvEURnZLcFCTcubf5tbSdJZO6PEJDqVUrXZblu51pdlEDdFU0u7ntm9NOhvrmVjIWveQQDFb2Kfi9Bs/s1600/IMG_6228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmw_7PXMry81jFZEpoOA0l2x933uAfUv9vhS3bPZ2ZQD3uMybgsXo8NZut5iPbcvEURnZLcFCTcubf5tbSdJZO6PEJDqVUrXZblu51pdlEDdFU0u7ntm9NOhvrmVjIWveQQDFb2Kfi9Bs/s640/IMG_6228.jpg" width="470" /></a></i></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Let the warmth of the tart soften and melt the chocolate. Once it is melted, you can quickly spread the </i></span><i>chocolate out so it covers the base of the baked ginger tart. </i></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYnMHbCt3t3w5jbKW58ijJYZgzR6jumok1iVVCZfX5GPTJ3nKGbAVXFMk86LgQYnSRIN3irWFjXUvUFC5w0R4mw1ODN30EVIAAJqWxslYTj9TUIc5LIFsf2rgWYwoNgMAbriFVRF2q4k/s1600/IMG_6230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYnMHbCt3t3w5jbKW58ijJYZgzR6jumok1iVVCZfX5GPTJ3nKGbAVXFMk86LgQYnSRIN3irWFjXUvUFC5w0R4mw1ODN30EVIAAJqWxslYTj9TUIc5LIFsf2rgWYwoNgMAbriFVRF2q4k/s640/IMG_6230.jpg" width="640" /></a></i></span></div>
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(Alternatively, you can use IKEA's Chocolate flavoured spread with butterscotch brittle bits ; CHOKLADKROKANT BREDAR ....I know the name is quite a challenge haha!) I actually used both in the end (still adds up to 100 g only)...it's so yummy! So DO NOT skip </i><i>this step please, you will thank me for it. :)</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhZ3zPdD_7wdXIu4JWVUcUOqXoM9iAJMwUGW_BlyjKpXDPnf81Wm1ytcRaFiKJODStaoIac42eQFA_w6b-5CeJDuU533-it1uepXJ7Tn161JjSNEAImdlBRaUfwFSMIhXq5EOkBag_A8/s1600/IMG_6231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhZ3zPdD_7wdXIu4JWVUcUOqXoM9iAJMwUGW_BlyjKpXDPnf81Wm1ytcRaFiKJODStaoIac42eQFA_w6b-5CeJDuU533-it1uepXJ7Tn161JjSNEAImdlBRaUfwFSMIhXq5EOkBag_A8/s640/IMG_6231.jpg" width="500" /></span></a></div>
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<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Chill the tart base in the fridge till it is ready to be used. </span></i></li>
</ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="color: #f1c232; font-family: "arial" , "helvetica" , sans-serif;"><b>Recipe for Lemon Curd (Makes about ~300 g )</b></span></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">3 large egg yolks</span></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 large</span></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">180 g caster sugar</span></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Zest of 2 large lemons</span></i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Juice of 2 large lemons</span></i></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">30 g salted butter</span></i></span><br />
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<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Since I also bought the <a href="http://www.ikea.com/sg/en/catalog/products/40163325/">SPRITTA Citrus Juicer</a> from IKEA, I might as well used it to juice the lemons.</span></i></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcht_1-m2Wg0v3Z-QPR1jNVzSbv-HGCtrjEG4neB2ippr2L5K964CAkb1S0FoMxIky5IHJw-5udtLmmwT3xIEmzn3QdLlR0I76Z9ANdQbvioO97V9_j0ylKB1gQnDVl_RAObd_shrGQp8/s1600/IMG_6182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcht_1-m2Wg0v3Z-QPR1jNVzSbv-HGCtrjEG4neB2ippr2L5K964CAkb1S0FoMxIky5IHJw-5udtLmmwT3xIEmzn3QdLlR0I76Z9ANdQbvioO97V9_j0ylKB1gQnDVl_RAObd_shrGQp8/s640/IMG_6182.jpg" width="550" /></span></a></div>
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<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">In a heat proof sauce pan, crack egg, add 3 egg yolks, lemon zest, lemon juice and whisk well over water bath (water not touching the base of the pan though).</span></i></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw61C_1MOtJQwK3-6SB2-WC4kmbh1806W4juC-2fg9g8H7JDSbx6VyxwvrWVHXXq7dede-lFB6Fh5R9POx75q7MIoptNT65Twg1SMnmTE6GmNNOXF4oeY0RYFOaRzwY1fuW0DhuZ1w8pc/s1600/IMG_6186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw61C_1MOtJQwK3-6SB2-WC4kmbh1806W4juC-2fg9g8H7JDSbx6VyxwvrWVHXXq7dede-lFB6Fh5R9POx75q7MIoptNT65Twg1SMnmTE6GmNNOXF4oeY0RYFOaRzwY1fuW0DhuZ1w8pc/s640/IMG_6186.jpg" width="540" /></span></a></div>
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<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Continue whisking the whole mixing over the double boiler (I used my steamer haha) and make sure you do not over cook it at high fire and curdle it. Keep a close watch n the curd and whisk constantly. Cook at medium low fire.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0RuiEbpSwvuJCRFT2j89AimeinjAF0AaEwyuzSJSlr70fuGFmBRUGsF7YjGK-v9s0HetMQnc8UN5ANaGGFhCiPy2WsyODYyUW5B_UHAhQUtCEMj8iFDjBI1wLgcqmu-cW2nzHRKeftk/s1600/IMG_6187.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih0RuiEbpSwvuJCRFT2j89AimeinjAF0AaEwyuzSJSlr70fuGFmBRUGsF7YjGK-v9s0HetMQnc8UN5ANaGGFhCiPy2WsyODYyUW5B_UHAhQUtCEMj8iFDjBI1wLgcqmu-cW2nzHRKeftk/s640/IMG_6187.jpg" width="528" /></span></a></div>
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<li style="text-align: justify;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Once the temperature reaches 160C, it is ready. Alternatively if you do not have any thermometer, just check for the texture and consistency. Dip your wooden spoon or spatular <span style="background-color: white; letter-spacing: 0.5px; text-align: start;">into the mixture. Run your finger across the back of the spoon to create a clear line. If the curd is thick enough, then the line should remain clear. If the curd is too thin, then it will run and disrupt the line.</span> </span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsQj9ymYu_nog8VZkHOfRemW-bPeeoGpq1YzH2ZN6Syx9Bs1JoGW1OERA2-ysS04UFBLxcNcQZ5PHwCoCQEoFWx86rZH2asAOl1FDsfc8N2M8m3xcYhrRQr9WONhJSQxyBpejPQzSvfs/s1600/IMG_6251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRsQj9ymYu_nog8VZkHOfRemW-bPeeoGpq1YzH2ZN6Syx9Bs1JoGW1OERA2-ysS04UFBLxcNcQZ5PHwCoCQEoFWx86rZH2asAOl1FDsfc8N2M8m3xcYhrRQr9WONhJSQxyBpejPQzSvfs/s640/IMG_6251.jpg" width="494" /></span></a></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Add in the melted butter and stir in cautiously, but the curd shouldn't break. Chill the lemon curd in the fridge till needed.</i></span></li>
</ul>
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<i><span style="color: #741b47; font-family: "arial" , "helvetica" , sans-serif;"><b>Lemon Curd Mascarpone Cheese Filling (Fills a 31 cm or 12" tart)</b></span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">250 g cream cheese (I use </span></i><i>Philadelphia brand), room temperature</i></span><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">400 g Mascarpone cheese</span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">80 ml heavy whipping cream</span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">80 g powdered sugar</span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">pinch of salt</span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">160 g homemade chilled lemon curd</span></i><br />
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<ul>
<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">In a large mixing bowl, whip the cream cheese till creamy.</span></i></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Add heavy cream and powder </i><i>sugar and continue whipping at high speed till light and fluffy.</i></span></li>
<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Next pour in the chilled mascarpone cheese and beat till all is well combined.</span></i></li>
<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Lastly pour in chilled lemon curd and mix well till uniform and no visible lumps.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNhKjoKd-hohZ3-hhu4MPwVRByUFFuH9oOCretZEux1SZXda8xfPdEFvGhUpGUyV7MO9z6K0coM4NjzrQg1fGJjAtp-2c8b2yqXGaU5T2x-U5TXxxtlSHcE-vIN6mSULi9chqor0UrlM/s1600/IMG_6254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhNhKjoKd-hohZ3-hhu4MPwVRByUFFuH9oOCretZEux1SZXda8xfPdEFvGhUpGUyV7MO9z6K0coM4NjzrQg1fGJjAtp-2c8b2yqXGaU5T2x-U5TXxxtlSHcE-vIN6mSULi9chqor0UrlM/s640/IMG_6254.jpg" width="452" /></span></a></div>
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<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Pour the lemon cheese mixture into the chilled ginger tart base. Spread it out evenly and you can also use a spatula to create patterns.</span></i></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCd88nxSIRS4AvXscq65z-L6aUPlyayqDozMHcJPc7sWoidFIHqBgTeZCXdMBGHJynbOgmRi0BaDjmjtd_oI3Y-cPP9Wnrq7WUezhgydhYugUVCq-a64knB5mFUv2lKPJyhPYsJBPhWc/s1600/IMG_6256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCd88nxSIRS4AvXscq65z-L6aUPlyayqDozMHcJPc7sWoidFIHqBgTeZCXdMBGHJynbOgmRi0BaDjmjtd_oI3Y-cPP9Wnrq7WUezhgydhYugUVCq-a64knB5mFUv2lKPJyhPYsJBPhWc/s640/IMG_6256.jpg" width="468" /></span></a></div>
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<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Chill the whole tart for at least 2 hours before slicing and serving it.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphKYiJYuQE-ggaprmok6hMgzSIvmggYbK-pBEpJ-FRIBUer5mFF66QkfFhnHyKzDRiv31egO72hC6W11vHXqa7bMsSZ7B2IshqpeMNYVXfi6KAMu9j0DC7SR5wxZ3Db91F2ni0vpl4YU/s1600/IMG_6284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjphKYiJYuQE-ggaprmok6hMgzSIvmggYbK-pBEpJ-FRIBUer5mFF66QkfFhnHyKzDRiv31egO72hC6W11vHXqa7bMsSZ7B2IshqpeMNYVXfi6KAMu9j0DC7SR5wxZ3Db91F2ni0vpl4YU/s640/IMG_6284.jpg" width="510" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">This is such a delightful treat! I have been having this tart every day and we are almost finishing it... oh noooo. </span></i><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Those IKEA Ginger snap cookies used was surprisingly not overpowering and actually gives the tart an unexpected spice kick in each bite. I am so gonna use it again for my next tart bake! And see how nicely it sliced out without crumbling or breaking...perfecto.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzZ254gdpPcDqihQMPVO39fWhd5mtoTbo8p8618qHq2vTtkU4IeQfJZ0oDBV-QmguqftM10fCR9i_X9L8UVBHAemlkP5dTmICg4gnZq8wuqZb4RJ4ZSF28v0ps5jD_9pFX7Ps7BejvzU/s1600/IMG_6287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzZ254gdpPcDqihQMPVO39fWhd5mtoTbo8p8618qHq2vTtkU4IeQfJZ0oDBV-QmguqftM10fCR9i_X9L8UVBHAemlkP5dTmICg4gnZq8wuqZb4RJ4ZSF28v0ps5jD_9pFX7Ps7BejvzU/s640/IMG_6287.jpg" width="640" /></span></a></div>
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">That chocolate base coating also did help hold the tart base together, giving it an extra depth in flavour and of course </span></i><i>awesome deliciousness. </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmwgVRaVMM3XdTxH_0jny-JTKR2UG7mZuBFySYWfGv7MKCIApfYE3Ea39QStn_7V8-l5ntTG8t8PQ4VmZMPJ6um0I-FGGbL2M6d5Klu8NmxzIzG3VVwzCXb9X4b5knAywRn3IyYhZYFM/s1600/IMG_6289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmwgVRaVMM3XdTxH_0jny-JTKR2UG7mZuBFySYWfGv7MKCIApfYE3Ea39QStn_7V8-l5ntTG8t8PQ4VmZMPJ6um0I-FGGbL2M6d5Klu8NmxzIzG3VVwzCXb9X4b5knAywRn3IyYhZYFM/s640/IMG_6289.jpg" width="640" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">That luscious lemony cheese filling is so good! Perfect amount of lemon citrus flavour, perfect amount of sweetness and well perfect amount of cream cheese goodness. From the photo, you can tell the cheese filling is not too dense nor too light. Extra lemon curd to go with my tart slice please... Allow me to be indulge here...but I've died and gone heaven haha!</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyLsJNuOE7Ox2MYXbrvpokjKu2N92nSUorgXx26Fj9GXIBxc9F9w6fCaF7NIm6Gtzte_ecpX1N8ZevIeIxpDvzRI06Xt3wLUp4y1Gd1QUOAxT7EAg7KvoTqZ-PXbptOXoFzXYAWNcuiE/s1600/IMG_6306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdyLsJNuOE7Ox2MYXbrvpokjKu2N92nSUorgXx26Fj9GXIBxc9F9w6fCaF7NIm6Gtzte_ecpX1N8ZevIeIxpDvzRI06Xt3wLUp4y1Gd1QUOAxT7EAg7KvoTqZ-PXbptOXoFzXYAWNcuiE/s640/IMG_6306.jpg" width="474" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Check that out huh?! Hope all these tempting photos are good enough to lure you to try this recipe out. </span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_zlw2Aw1tOobEbg6ZjfXB4xi9ETfDuF0eYD8uTpLWfFMvqTsuniAFA4PGHiugWQQ0fkiCP5vZffq8jYNJjxykVCxfStKEmARf5wPJymzeFF7uFcZ3Z8WZqRbjwW_j48t2cH_v7UREhk/s1600/IMG_6316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_zlw2Aw1tOobEbg6ZjfXB4xi9ETfDuF0eYD8uTpLWfFMvqTsuniAFA4PGHiugWQQ0fkiCP5vZffq8jYNJjxykVCxfStKEmARf5wPJymzeFF7uFcZ3Z8WZqRbjwW_j48t2cH_v7UREhk/s640/IMG_6316.jpg" width="492" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Do hop over to <a href="http://www.ikea.com/sg/en/">IKEA</a> too to get the necessary equipment and ingredients you need for this recipe. You won't regret baking this...highly recommended. ;)</span></i><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Have fun baking everyone!</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUb5QPeIisNEbeZij7Mskp5Pf9PI30tAnGrqkkEpQjoeXZdZEE2Sitl926JtF3Ewin_0TEwZ8XL7kZ4Smf_jULtFXgLqsYtPgfFKoZJX0DLt94EwwKueGOVJU2grk-OE5sZRgxgkvrYQ/s1600/HBS_sign1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUb5QPeIisNEbeZij7Mskp5Pf9PI30tAnGrqkkEpQjoeXZdZEE2Sitl926JtF3Ewin_0TEwZ8XL7kZ4Smf_jULtFXgLqsYtPgfFKoZJX0DLt94EwwKueGOVJU2grk-OE5sZRgxgkvrYQ/s1600/HBS_sign1.jpg" /></span></a></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com0tag:blogger.com,1999:blog-1452934552254010109.post-7553150394928056842016-03-21T09:08:00.000+08:002016-04-05T20:33:03.695+08:00Pumpkin Milk Buns (Chicky Buns)<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>It's rather sad that I have been so busy lately that I haven't got the time to bake any bread for the family. So I was so thrilled when I managed to bake some cute chicky buns in view of the coming Easter!</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDpxjRNRYXLSkSAyY3-8_7IKChyphenhyphenQYhjWr4_tQCYp1mPvtLHlJNHizM0P8zs51ACZG3QP56-83rZ_FW5uG76ISz5jcrLjSDAgQLY9nGKBZcZCg-ii_ccJ2jzS-hOdIpC2UvdIsmpzCP6I/s1600/IMG_9543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDpxjRNRYXLSkSAyY3-8_7IKChyphenhyphenQYhjWr4_tQCYp1mPvtLHlJNHizM0P8zs51ACZG3QP56-83rZ_FW5uG76ISz5jcrLjSDAgQLY9nGKBZcZCg-ii_ccJ2jzS-hOdIpC2UvdIsmpzCP6I/s640/IMG_9543.jpg" width="566" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>To be frank, these buns are so easy to make! Using a simple straight dough method, these buns were ready in 3-4 hours. I filled them with potato bacon which turned out to be such a hit among the family. </i></span></div>
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><i><b>Recipe for Pumpkin Milk Buns (Makes about 12)</b></i></span></div>
<div style="text-align: justify;">
<span style="text-align: start;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>350 g bread flour</i></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>112 g peeled steam pumpkin</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>40 g caster sugar</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>5 g yeast</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>3 g salt</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>150 ml milk</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>70 ml water</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>30 g unsalted butter</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Method:</b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i></i></span><br />
<ul><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>
<li>Blend the sweet potato with the water till no lumps and uniform.</li>
<li><div style="display: inline !important;">
In the mixing bowl, add everything except the butter. Also add in the sweet potato water mixture.</div>
</li>
<li>Knead till not sticky and dough is pulling away from the side.</li>
<li>Add in butter and continue to knead till window panel stage</li>
<li>Let proof and double in size.</li>
<li>Once proofed, punch out air and shape in round balls of 40 g each. Let proof again</li>
</i></span></ul>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>
</i></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-style: italic;"><b><span style="color: #0c343d;">Potato Bacon filling: </span></b></span></div>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-style: italic;">2 </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>russet potato, peeled, cubed and steamed</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>2-3 steps of bacon</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1/4 tsp salt</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>4 tbsp Japanese mayo</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1/4 tsp Hondashi powder</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>2 tsp confectioner's sugar</i></span></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pan fry the bacon till crispy and drain them on paper towels. Crumble them into smaller bits and set aside for use later.</i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Once the steamed potato are out from the steamer, add in all th</i></span><i style="font-family: Arial, Helvetica, sans-serif;">e rest of the ingredients except bacon. Mash in slightly so as to mix the seasoning.</i></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Lastly add in the bacon bits and set aside for filling in the buns.</i></span></li>
</ul>
</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Assemble the buns:</i></span></div>
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<ul>
<li><i style="font-family: arial, helvetica, sans-serif;">Roll the dough portions into a flat disc and place about 1 heaping tbsp of potato filling in the center. Seal and roll round. </i></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Repeat till all the dough portions are filled and sealed. Set aside to proof for 30 minutes. Preheat the oven to 165C about 20 minutes into the proofing.</i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: arial, helvetica, sans-serif;">Bake in preheated oven </span><span style="font-family: "arial", "helvetica", sans-serif;">of 165C </span><span style="font-family: arial, helvetica, sans-serif;">or 25-28 minutes. Low temperature is to prevent the buns from browning and to keep that golden yellow colour on the buns.</span></i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Once baked, remove from the oven and let cool completely before decorations (if desired)</i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Place thinly sliced round carrots in the middle of the dough and piped some meted chocolate on the buns to make eyes, feet and nostrils, as seen in the picture.</i></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYnji5gO8-tqhFywqfOxV6UONgBdq0ulIhKFzDM0P6lU4x_2cu-bfGCpSAzFz67ea-BsPd8F07UmxFQvg_L0zQfTYYWAxZ7UgY6IfbjQOC3brJ0lu0l8Kls1daJoDODrTjViZmz-49E-A/s1600/IMG_9525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYnji5gO8-tqhFywqfOxV6UONgBdq0ulIhKFzDM0P6lU4x_2cu-bfGCpSAzFz67ea-BsPd8F07UmxFQvg_L0zQfTYYWAxZ7UgY6IfbjQOC3brJ0lu0l8Kls1daJoDODrTjViZmz-49E-A/s640/IMG_9525.jpg" width="524" /></a></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Repeat the same for the rest of the buns. </i></span></li>
</ul>
<div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Note that the filling choice is really up to your preference. You can even do chicken and potato curry, chocolate banana, cream cheese etc.</i></span></div>
</div>
</div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25rA_PwTJi1UWP2Rk66sWeB1FKD4cZT1hGGr-j-ypEI7rU1p1LD0RtpU79HvFjDQRlo6ATIZBsm6NFh746jP4nnoTK0acpuIsluFNpnQ2RNZj1IPvjj7QX7eFpOtCsPpQ3hyphenhyphenzTO-uHEg/s1600/IMG_9524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh25rA_PwTJi1UWP2Rk66sWeB1FKD4cZT1hGGr-j-ypEI7rU1p1LD0RtpU79HvFjDQRlo6ATIZBsm6NFh746jP4nnoTK0acpuIsluFNpnQ2RNZj1IPvjj7QX7eFpOtCsPpQ3hyphenhyphenzTO-uHEg/s640/IMG_9524.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Hope you all will give this super cute and easy to bake recipe a try. Definitely kids can join in the fun too! Have fabulous easter weekend with these delicious buns!</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Happy Baking All!</i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzpTEIoPFMi0_Zw0JPU0YjfPOkGIAof9ytMk2G84Us-DVDj9rihcIKmBfN_QmyjKVHClnYWVJTOll5_Nk-vWxaoEWkTX89rPeSIYiEQgIWsUkt0wT1qh2ahI4_rSKI9TGkgwGYD6Ee0U/s1600/HBS_sign1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzpTEIoPFMi0_Zw0JPU0YjfPOkGIAof9ytMk2G84Us-DVDj9rihcIKmBfN_QmyjKVHClnYWVJTOll5_Nk-vWxaoEWkTX89rPeSIYiEQgIWsUkt0wT1qh2ahI4_rSKI9TGkgwGYD6Ee0U/s1600/HBS_sign1.jpg" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></div>
Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com6tag:blogger.com,1999:blog-1452934552254010109.post-64045232548331839042016-03-16T15:54:00.000+08:002016-03-16T15:54:02.840+08:00Blueberry Muffins (蓝莓松饼)<div style="text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;">This was an impromptu bake after seeing my sister purchased some muffins from a so called healthy bakery. The muffins she bought claimed to be both delicious and contains ingredients that were good for the body. I took a bite and was so disappointed. :P Neither was it delicious, it was sugar loaded, so sweet! Healthy? Really? So I decided to bake some for her and my dad, since he too enjoys anything blueberry. Again this is another "extraction" from my IG and FB share, so bare with the short post. :)</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdVHtVoeNf5m8czym-cvkYRJvNjJoic2qSK8I86UUDYACQGErike16tgF92-4uSXMaFlGBnJUT8wYQTcJQC5dQITeqcAYD2fcUje6gRiiWU633e0dLtlfR8oAv6Kh1_CU4YBCNnIEXFM/s1600/IMG_9259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjdVHtVoeNf5m8czym-cvkYRJvNjJoic2qSK8I86UUDYACQGErike16tgF92-4uSXMaFlGBnJUT8wYQTcJQC5dQITeqcAYD2fcUje6gRiiWU633e0dLtlfR8oAv6Kh1_CU4YBCNnIEXFM/s640/IMG_9259.jpg" width="512" /></a></div>
<div style="text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></i></div>
<h1 data-reactid=".3.1.0.0.2.1.0.0" style="border: 0px; font-size: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
</h1>
<h4>
<span data-reactid=".3.1.0.0.2.1.0.0.1" style="border: 0px; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".3.1.0.0.2.1.0.0.1.6" style="border: 0px; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Blueberry muffin (makes 10-12) </i></span></span></span></h4>
<span data-reactid=".3.1.0.0.2.1.0.0.1" style="border: 0px; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><i><span data-reactid=".3.1.0.0.2.1.0.0.1.8" style="border: 0px; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">150 g unsalted butter , room temp</span><br data-reactid=".3.1.0.0.2.1.0.0.1.$newline7/=10" /><span data-reactid=".3.1.0.0.2.1.0.0.1.a" style="border: 0px; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">135 g sugar</span><br data-reactid=".3.1.0.0.2.1.0.0.1.$newline9/=10" /><span data-reactid=".3.1.0.0.2.1.0.0.1.c" style="border: 0px; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 large egg</span><br data-reactid=".3.1.0.0.2.1.0.0.1.$newline11/=10" /><span data-reactid=".3.1.0.0.2.1.0.0.1.e" style="border: 0px; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 tbsp pure vanilla extract</span><br data-reactid=".3.1.0.0.2.1.0.0.1.$newline13/=10" /><span data-reactid=".3.1.0.0.2.1.0.0.1.g" style="border: 0px; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">250 g sour cream or plain yogurt</span><br data-reactid=".3.1.0.0.2.1.0.0.1.$newline15/=10" /><span data-reactid=".3.1.0.0.2.1.0.0.1.i" style="border: 0px; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">100 ml fresh milk</span><br data-reactid=".3.1.0.0.2.1.0.0.1.$newline17/=10" /><span data-reactid=".3.1.0.0.2.1.0.0.1.k" style="border: 0px; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Zest of 1 lemon</span><br data-reactid=".3.1.0.0.2.1.0.0.1.$newline19/=10" /><span data-reactid=".3.1.0.0.2.1.0.0.1.m" style="border: 0px; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">300 g cake flour</span><br data-reactid=".3.1.0.0.2.1.0.0.1.$newline21/=10" /><span data-reactid=".3.1.0.0.2.1.0.0.1.o" style="border: 0px; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 tsp baking powder</span><br data-reactid=".3.1.0.0.2.1.0.0.1.$newline23/=10" /><span data-reactid=".3.1.0.0.2.1.0.0.1.q" style="border: 0px; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 tsp salt</span><br data-reactid=".3.1.0.0.2.1.0.0.1.$newline25/=10" /><span data-reactid=".3.1.0.0.2.1.0.0.1.s" style="border: 0px; font-size: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">150 g blueberries, fresh or frozen (if frozen, need not defrost)</span><br data-reactid=".3.1.0.0.2.1.0.0.1.$newline29/=10" /><ol>
<li><i style="font-variant: inherit;"><span data-reactid=".3.1.0.0.2.1.0.0.1.v" style="border: 0px; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Preheat oven to 170C, prepare cupcake liners. In a large mixing bowl, beat butter and sugar till creamy. Add vanilla extract and lemon zest and continue to beat till fluffy.</span></i></li>
<li><i style="font-variant: inherit;"><span data-reactid=".3.1.0.0.2.1.0.0.1.x" style="border: 0px; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Add egg one at a time and beat till incorporate before adding another.</span></i></li>
<li><i style="font-variant: inherit;"><span data-reactid=".3.1.0.0.2.1.0.0.1.z" style="border: 0px; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Add 1/3 of cake flour, salt, baking powder in and mix well.</span></i></li>
<li><i style="font-variant: inherit;"><span data-reactid=".3.1.0.0.2.1.0.0.1.11" style="border: 0px; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Add all of sour cream / yoghurt in and beat till mixed in.</span></i></li>
<li><i style="font-variant: inherit;"><span data-reactid=".3.1.0.0.2.1.0.0.1.13" style="border: 0px; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Add another 1/3 flour in and mix well.</span></i></li>
<li><i style="font-variant: inherit;"><span data-reactid=".3.1.0.0.2.1.0.0.1.15" style="border: 0px; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Add in the milk and mix well again, then lastly add the last 1/3 flour in and incorporate till batter is smooth. </span></i></li>
<li><i style="font-variant: inherit;"><span data-reactid=".3.1.0.0.2.1.0.0.1.17" style="border: 0px; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Lastly toss in blueberries and mix gently.</span></i></li>
<li><span style="font-size: inherit; font-style: inherit; font-variant: inherit;">Pour the batter into the cupcake liners. Bake in the preheated oven and bake for 15-18 mins or till the tester comes out clean.</span></li>
</ol>
<div>
Texture of the muffins were soft and creamy. Best with a cup of Jo or hot tea. I recommend using fresh blueberries, which somehow the fruits' prime condition contributes a juicier and sweeter flavour to the bake. But frozen is fine too lah. :)</div>
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Happy Baking!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUb5QPeIisNEbeZij7Mskp5Pf9PI30tAnGrqkkEpQjoeXZdZEE2Sitl926JtF3Ewin_0TEwZ8XL7kZ4Smf_jULtFXgLqsYtPgfFKoZJX0DLt94EwwKueGOVJU2grk-OE5sZRgxgkvrYQ/s1600/HBS_sign1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUb5QPeIisNEbeZij7Mskp5Pf9PI30tAnGrqkkEpQjoeXZdZEE2Sitl926JtF3Ewin_0TEwZ8XL7kZ4Smf_jULtFXgLqsYtPgfFKoZJX0DLt94EwwKueGOVJU2grk-OE5sZRgxgkvrYQ/s1600/HBS_sign1.jpg" /></a></div>
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</i></span></span>Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com3tag:blogger.com,1999:blog-1452934552254010109.post-84210651215556156152016-03-16T06:44:00.005+08:002016-03-16T06:44:59.503+08:00Thai Minced Pork Basil (泰式猪肉碎炒罗勒) pat Krapao Moo Sap<div style="text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;">I have decided to post up the recipes that I shared both on my Instagram (@Honeybeesweets.sg) and FB @HoneyBeeSweets Kitchen here as well. Most of which will only be a recipe with no pictorial steps but I reckon it will be for good record and future reference. Reason being I have family and friends whom ONLY reads my blog, thus it would only be fair that I share with them my daily recipes here.</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Will start off with one of my dinner dishes from last night; Thai Minced Pork Basil (泰式猪肉碎炒罗勒) or better known as (<span style="background-color: white; color: #353a3b; text-align: center;">pat Krapao Moo Sap).</span></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><span style="background-color: white; color: #353a3b; text-align: center;"><br /></span></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg951Oc0HWQ5Jl8hZKcSw8gRCqhFbPE3ICBWFlIpNtuvSilTtKwYYU2Cn_z1mXbU-Q7mpZ3CZZCp9hq_xeCVpvx2riwai_Qih_vSVrxhuBKRjm6HhzeHP6hMCb-BKMmrAnQjcA-ngRdogU/s1600/IMG_9421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg951Oc0HWQ5Jl8hZKcSw8gRCqhFbPE3ICBWFlIpNtuvSilTtKwYYU2Cn_z1mXbU-Q7mpZ3CZZCp9hq_xeCVpvx2riwai_Qih_vSVrxhuBKRjm6HhzeHP6hMCb-BKMmrAnQjcA-ngRdogU/s640/IMG_9421.jpg" width="574" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><span style="background-color: white; color: #353a3b; text-align: center;"><br /></span></i></span></div>
<h1 data-reactid=".2.1.0.0.2.1.0.0" style="border: 0px; font-family: proxima-nova, 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
</h1>
<h4>
<span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.8" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><i><span style="color: #990000;">Recipe for Thai minced pork basil</span></i></span></span></h4>
<i style="font-weight: normal;"><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br data-reactid=".2.1.0.0.2.1.0.0.1.$newline9/=10" /></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.b" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">300 g minced pork</span></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.d" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 bunch fresh basil</span></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.f" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3 peeled, minced garlic</span></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.h" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3 peeled, chopped shallots </span></span></i><br />
<i><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: normal; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.h" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.j" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #38761d;">Seasoning</span></span></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: normal; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.l" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 tbsp soy sauce</span></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: normal; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.n" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 tbsp sweet dark soy</span></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: normal; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.p" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 tsp sugar</span></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: normal; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.r" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 tsp white pepper</span></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; font-weight: normal; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.t" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 tsp fish sauce</span></span></i><br />
<i style="font-weight: normal;"><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br data-reactid=".2.1.0.0.2.1.0.0.1.$newline31/=10" /></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.w" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">4 tbsp water + 2 tsp corn flour (thickening agent)</span></span></i><br />
<i style="font-weight: normal;"><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br data-reactid=".2.1.0.0.2.1.0.0.1.$newline35/=10" /></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.z" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1) In a preheated wok, add 1 tbsp cooking oil over medium Low fire. Add in the minced garlic and shallots in and cook till slightly soften.</span></span></i><br />
<i style="font-weight: normal;"><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.z" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.11" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2) Add in the minced pork and stir fry, break up the meat. Add in the seasoning and stir in well to cook.</span></span></i><br />
<i style="font-weight: normal;"><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.11" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.13" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3) Lastly add in 3/4 the basil and thickening agent and stir well.</span></span></i><br />
<i style="font-weight: normal;"><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.13" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span><span data-reactid=".2.1.0.0.2.1.0.0.1" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span data-reactid=".2.1.0.0.2.1.0.0.1.15" style="border: 0px; font-family: inherit; font-size: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">4) Dish up and garnish with the rest of the basil and serve with rice and sunny egg.</span></span></i><br />
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com0tag:blogger.com,1999:blog-1452934552254010109.post-88142056207247590782016-03-08T09:00:00.000+08:002016-03-08T09:00:18.978+08:00Nutty Oat Crumbles with Kinohimitsu Berry Mascarpone Cream<div style="text-align: justify;">
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-style: italic;">Ever wonder if there is a beauty product that you can enjoy as breakfast or even dessert? Something that you actually look forward having every day which not only helps beautify, it serves as a delicious treat. The idea of "consuming" a beauty product came about when I was introduced</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> the <a href="http://sg.kinohimitsu.com/products/total-glow-set">"Total Glow Set" from </a></span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="http://sg.kinohimitsu.com/products/total-glow-set">Kinohimitsu</a>. I had a taste of the delicious berry flavoured of </span></span></i><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="border: 0px; color: #404040; line-height: inherit; margin: 0px; padding: 0px; text-align: left;"><b>Prowhite </b></span><span style="background-color: white; color: #404040; text-align: left;">and </span><span style="border: 0px; line-height: inherit; margin: 0px; padding: 0px; text-align: left;"><b style="color: #404040;">UV Bright </b><span style="color: #404040;">which inspired me to </span><span style="color: #404040;">create something with them. Of course nothing wrong with having them straight, but why not make it even better?</span></span></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">"Total Glow Set" has 3 different beauty enhancing products; </span><span style="border: 0px; color: #404040; line-height: inherit; margin: 0px; padding: 0px; text-align: left;"><b>Prowhite</b>, <b>Be White</b></span><span style="background-color: white; color: #404040; text-align: left;"> and </span><span style="border: 0px; line-height: inherit; margin: 0px; padding: 0px; text-align: left;"><span style="color: #404040;"><b>UV Bright</b></span><span style="color: #404040;">, </span>packed with </span><span style="font-family: "arial" , "helvetica" , sans-serif;">all natural ingredients which not only helps brighten your complexion, it </span><span style="text-align: start;">even boost the immune system to promote healthy liver for flawless and glowing skin</span><span style="font-family: "arial" , "helvetica" , sans-serif;">. How great is that?</span></span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span></i>
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So I took the challenge of incorporating the </span></span></span>Kinohimitsu's Prowhite into a simple daily bake;<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> Nutty Oat Crumbles. A nutty and chewy concoction which can pair off perfectly with the berry flavours from Prowhite which I mixed with some mascarpone cheese. This crumble is</span></span></span></span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"> such an easy and hea</span><span style="font-family: "arial" , "helvetica" , sans-serif;">lthy treat which anyone can remake at home, for breakfast or just to snack on</span></i></span><span style="font-style: italic;"><span style="font-family: arial, helvetica, sans-serif;">.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></span></span><span style="-webkit-text-stroke-color: rgb(255, 37, 0); -webkit-text-stroke-width: initial; font-family: Arial, Helvetica, sans-serif;"><i>Not only does it provide all the beauty goodness, but it is delicious and versatile that it can be incorporated into my daily meals.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvAUU8EK97ge5T9LOSECjNtyAq18YIgjeKZRVmEpMihSRqfh7Zsyvb2pEpZ3IRTaE8RVHAtBLuwMgxozb_Ii_s6lB6TAJMg5YX8SxASQpAE82d0QVWxwkq2kzJ4f_p4hWYdmdtXza6gE/s1600/IMG_5863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvAUU8EK97ge5T9LOSECjNtyAq18YIgjeKZRVmEpMihSRqfh7Zsyvb2pEpZ3IRTaE8RVHAtBLuwMgxozb_Ii_s6lB6TAJMg5YX8SxASQpAE82d0QVWxwkq2kzJ4f_p4hWYdmdtXza6gE/s640/IMG_5863.JPG" width="640" /></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">So why this "Total Glow Set" from </span>Kinohimitsu? Well, l</span></i><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">iving in a tropical country like Singapore where we get strong </span><span style="font-family: "arial" , "helvetica" , sans-serif;">sun rays</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> almost 80% of the ye</span></span><span style="font-family: "arial" , "helvetica" , sans-serif;">ar, can be a rather challenging for fair skinned people like me. I would be lying if I say I am not concern about that unflattering "tan" or the appearing of new freckle spots. Often times busy moms like me just can't find that extra ounce of energy to deliberately avoid that afternoon strong rays since we run our errands regardless of the rain or sun. </span></i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">So when I come to know about "Total Glow Set" from </span></i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Kinohimitsu recently, I was intrigued! </i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0e9GODFDwnCBJCBwiCM0pbe6f7Pm48b7_-FgTYK6sO_KNz7wXzmnyYhktGFsT0CBDIjpEJSSgV8jk8C4MEjaHAH8GZZzX7WKvQCDs2JTaxW5bZx8Ex_vTAPvo8bGJpK787rDE3KrvG3s/s1600/IMG_4391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0e9GODFDwnCBJCBwiCM0pbe6f7Pm48b7_-FgTYK6sO_KNz7wXzmnyYhktGFsT0CBDIjpEJSSgV8jk8C4MEjaHAH8GZZzX7WKvQCDs2JTaxW5bZx8Ex_vTAPvo8bGJpK787rDE3KrvG3s/s640/IMG_4391.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="border: 0px; color: #404040; line-height: inherit; margin: 0px; padding: 0px; text-align: left;">Kinohimitsu T<b>otal Glow Set</b> </span><span style="background-color: white; color: #404040; text-align: left;">helps protect and brighten skin from head to toe, it promises a radiant and brighter skin in just 14 days! </span></i></span><i><span style="font-family: "arial" , "helvetica" , sans-serif;">It also provides our skin with protection against harmful UV rays, where our skin is well replenished with vitamins and anti-oxidants, giving you a fairer and smoother skin.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> And I knew I just need to follow the following simple steps to get the best results:</span></i></span></div>
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<i style="font-family: arial, helvetica, sans-serif;"><b><span style="color: #cc0000;">Step 1 </span></b>: Morning dose of a bottle of UV Bright, before heading outdoor. UV Bright claims to provide up to 9hours of UV protection. <b>[SHIELD]</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfR19cdC3vfDnLO4cPTYDguTcChRvkst7SJcGVtFPD5u-j-kjohObSNaamo4fPdvfPxjVmpYk2-cQeBEUovtNcfqXfAv6boRtasVEO9f3Y9Yl7Pa9UvL_X7keOO0D0AJr3L1ZnAD55DU/s1600/IMG_4479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfR19cdC3vfDnLO4cPTYDguTcChRvkst7SJcGVtFPD5u-j-kjohObSNaamo4fPdvfPxjVmpYk2-cQeBEUovtNcfqXfAv6boRtasVEO9f3Y9Yl7Pa9UvL_X7keOO0D0AJr3L1ZnAD55DU/s640/IMG_4479.jpg" width="522" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Besides having </i></span><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Kinohimitsu</span></i> <i style="font-family: Arial, Helvetica, sans-serif;">UV Bright straight from the bottle, I also enjoy having it in my breakfast too. Here is how I did it:</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVr_70q2XmtukAHvYcrvehW8t1l6vuHLH2qko21syM7HTWVYCzM8vPCpdJpA2eV3jEL4KMiZVpiF8M5IqvEhROyEsoxO_qIU0pPT6FJi7XtdnDlTKad1mOgmn2_6PyfJWmgTYz8f-HJPQ/s1600/IMG_7864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVr_70q2XmtukAHvYcrvehW8t1l6vuHLH2qko21syM7HTWVYCzM8vPCpdJpA2eV3jEL4KMiZVpiF8M5IqvEhROyEsoxO_qIU0pPT6FJi7XtdnDlTKad1mOgmn2_6PyfJWmgTYz8f-HJPQ/s640/IMG_7864.jpg" width="468" /></a></div>
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><i><u>For that breakfast Chia seed pudding, all you need is:</u></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>2 tbsp organic chia seeds</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>150 g low fat Greek yogurt</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>100 ml fresh non fat or low fat milk</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 bottle of </i></span><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Kinohimitsu</span></i> <i style="font-family: Arial, Helvetica, sans-serif;">UV Bright</i></div>
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<i style="font-family: Arial, Helvetica, sans-serif;">Fresh fruits like berries</i></div>
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<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">In a glass jar, mix chia seeds, milk and yogurt together. Stir well so that the chia seeds does not cling together into lumps. Let sit 5 minutes and stir again. Repeat for 3 times and finally after 3rd stir, cover and place glass jar in fridge overnight.</span></i></li>
<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">In the morning, give the chia seed pudding a good stir. You will notice it is rather thick. At this point, add your bottle of </span></i><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Kinohimitsu UV Bright in and stir well. </span></i></li>
<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Top with some oat </span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>crumbles (optional) and fresh berries. Serve cold, enjoy!</i></span></li>
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<i><b><span style="color: #cc0000; font-family: "arial" , "helvetica" , sans-serif;"><br /></span></b></i>
<i><b><span style="color: #cc0000; font-family: "arial" , "helvetica" , sans-serif;">Step 2</span><span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;"> </span></b><span style="color: #990000; font-family: "arial" , "helvetica" , sans-serif;">:</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> Taking 1-2 capsules of Be White after lunch to help with skin brightening </span><b style="font-family: arial, helvetica, sans-serif;">[HEAL]</b></i><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><i><br /></i></b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b style="font-family: arial, helvetica, sans-serif;"><span style="color: #cc0000;">Step 3 </span></b><span style="font-family: "arial" , "helvetica" , sans-serif;">: After a light dinner, treat yourself to this delectable Nutty Oat Crumble with Kinohimitsu Prowhite Berry Mascarpone Cream, which helps lighten and </span><span style="font-family: "arial" , "helvetica" , sans-serif;">eliminate spots at the same time</span><span style="font-family: "arial" , "helvetica" , sans-serif;">.</span></i></span><i style="font-family: Arial, Helvetica, sans-serif;"><b>[PROTECT]</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTKGUzchqbOrtpbrRJJSq9WXyArefueBRGjR6cYBuDtqir0OlGMuKTZkgJeI4qJ-wqFAMZc_h32_6CKTopfiy5tm0Up41mZ_Hf1FvMKRxsuiZj7Sx7gorFVw3RZ-P3aHHUfWp3CBbq1E/s1600/IMG_4498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTKGUzchqbOrtpbrRJJSq9WXyArefueBRGjR6cYBuDtqir0OlGMuKTZkgJeI4qJ-wqFAMZc_h32_6CKTopfiy5tm0Up41mZ_Hf1FvMKRxsuiZj7Sx7gorFVw3RZ-P3aHHUfWp3CBbq1E/s640/IMG_4498.jpg" width="426" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Let's get started on how to make this delicious and versatile Nutty Oat Crumbles with Kinohimitsu Prowhite Berry Mascarpone Cream. Note that this recipe makes up to 2 servings. I reckon best to make ahead and chill in the fridge and grab one when you need. So feel free to double up the recipe. </i></span><br />
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<i><span style="color: #783f04; font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredients for Nutty Oat Crumbles (2 servings)</b></span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0M2BD9Pqaw71KtIKRosxwvPic6b5ejyY2F4Mkk_58_xImwfmEjHH47s_c88l0QiaKAUV6AXWu8OjD5NFOAB4ikw78_NlhfU7FOPAHS2qF6KidcjdWWwPZt6rHNiMSgRd6RHoDUYDZpTg/s1600/IMG_4407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0M2BD9Pqaw71KtIKRosxwvPic6b5ejyY2F4Mkk_58_xImwfmEjHH47s_c88l0QiaKAUV6AXWu8OjD5NFOAB4ikw78_NlhfU7FOPAHS2qF6KidcjdWWwPZt6rHNiMSgRd6RHoDUYDZpTg/s640/IMG_4407.jpg" width="520" /></a></div>
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><i><b><u>Recipe for Nutty Oat Crumbles</u></b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>45 g organic rolled oats</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>20 g all purpose flour</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>30 g coconut sugar / brown sugar</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1/4 tsp cinnamon</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>40 g almonds</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pinch of salt</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>50 g toast and roughly chopped almonds</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>38 g unsalted butter (For a more wholesome mix, use organic cold press coconut oil)</i></span></div>
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<li><i style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: "arial" , "helvetica" , sans-serif;">In a small pan, toast up the almonds on low fire till lightly brown. Remove from fire and set aside for use later.</span></i></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoE4fX2MLX2i6F4dHMnTs3dRKylmsu0TFOXo7JklWfYzdpTVnRSYZpWGLuZC0wthTujobHWs3udgF4ADSxFINQjp1jTxjudlVHeVLbyLojQOgB5Ix9FOHaF8VnUcj_eC_g_7ormMFJbg/s1600/IMG_4408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoE4fX2MLX2i6F4dHMnTs3dRKylmsu0TFOXo7JklWfYzdpTVnRSYZpWGLuZC0wthTujobHWs3udgF4ADSxFINQjp1jTxjudlVHeVLbyLojQOgB5Ix9FOHaF8VnUcj_eC_g_7ormMFJbg/s640/IMG_4408.jpg" width="568" /></a></span></div>
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<li><i style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">In a large mixing bowl, add in oats, flour, brown sugar, salt and cinnamon in. Add in the almonds which you can roughly chop it or leave it whole.</i></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4T1e040LPqiCReGVy2RAv_JoH6pgJ2LYUb9fR6GAJo_djquU2D6n00ytLoIWbhrsps6A8aDGbz-kNtzal0wctcArsMNeXBQafV6loUYHjGBLu5PXpFqiWVM9WPyC-RepmcplybtCR-O8/s1600/IMG_4426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4T1e040LPqiCReGVy2RAv_JoH6pgJ2LYUb9fR6GAJo_djquU2D6n00ytLoIWbhrsps6A8aDGbz-kNtzal0wctcArsMNeXBQafV6loUYHjGBLu5PXpFqiWVM9WPyC-RepmcplybtCR-O8/s640/IMG_4426.jpg" width="482" /></a></span></div>
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<li><i style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">Mix the dry ingredients then use your fingertips to rub the butter into the mixed dry ingredients with your fingers gently until it resembles coarse crumbs. </i></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJ3Oykhx8YmC-QvhIddarWCyJyCRhk4H9GhMvNEYcnXmR-w1979bBw9vPwZMJFZHG05T7uvqURQlfOxoHS2hFeiit3fJxUIakXrSHM-h0r0RHgi2gyRmjVNGDz8wD_dkVUtoYr3yzHOE/s1600/IMG_4429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJ3Oykhx8YmC-QvhIddarWCyJyCRhk4H9GhMvNEYcnXmR-w1979bBw9vPwZMJFZHG05T7uvqURQlfOxoHS2hFeiit3fJxUIakXrSHM-h0r0RHgi2gyRmjVNGDz8wD_dkVUtoYr3yzHOE/s640/IMG_4429.jpg" width="504" /></a></span></div>
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<li><i style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven at 170C. Grease the 2 ramekins. Spoon the oat crumbles into the ramekins. Be sure you do not to press the crumble mixture, leave it loosely piled. If you press it too hard, it might be hard to spoon out later. </span></i></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02-2hbU1eZ7SIHXSVmEMSv2ITCwrr1dYvTYmGRdX4cQ_tbkRkH0d9cDhA6NBXQZonC1GUDEJK3ybPit3WG7HeOV39kwFEHfL7IADUf5o-eAYE93cXE5M6ezKpAm7r97wbaRZSmMT2ARA/s1600/IMG_4439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh02-2hbU1eZ7SIHXSVmEMSv2ITCwrr1dYvTYmGRdX4cQ_tbkRkH0d9cDhA6NBXQZonC1GUDEJK3ybPit3WG7HeOV39kwFEHfL7IADUf5o-eAYE93cXE5M6ezKpAm7r97wbaRZSmMT2ARA/s640/IMG_4439.jpg" width="498" /></a></span></div>
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<li><i style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: "arial" , "helvetica" , sans-serif;">Bake the oat crumble for 15-18 minutes till it bubbles a little on the side and surface turned golden brown. Once baked, remove from oven and let cool completely before serving it with the berry mascarpone cream.</span></i></li>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="color: #a64d79; font-family: "arial" , "helvetica" , sans-serif;"><i><b>Berry Mascarpone topping (2 servings)</b></i></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qTYXXra-tHdsTxySzLgOAfQap5Ord1hYr2W0pJpSZKOQ1cuPFMzjBIfQLFoJLQNm5c6m5iSYPW_C6BYlH7zo-P4yUn0L4vq0cdMHUS9uGzO1n5i89U4srufECCMUiT4I0xF2ta59ldA/s1600/IMG_4453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qTYXXra-tHdsTxySzLgOAfQap5Ord1hYr2W0pJpSZKOQ1cuPFMzjBIfQLFoJLQNm5c6m5iSYPW_C6BYlH7zo-P4yUn0L4vq0cdMHUS9uGzO1n5i89U4srufECCMUiT4I0xF2ta59ldA/s640/IMG_4453.jpg" width="444" /></a></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span></div>
<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>2 packs of Kinohimitsu Prowhite</i></span></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1</i></span></span><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>00 g mascarpone cheese </i></span></span><br />
<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Fresh berries (raspberries / blueberries)</i></span></span><br />
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<li><i style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">Weigh out the mascarpone cream cheese and pour in the 2 packets of <i>Kinohimitsu Prowhite in, mix </i>together till well corporate. </i></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6EKhW9gJV0t0cCu-2lNdhf87J0NE7vQRu9v4ZLJ4l9gQx4DneGkdaw8pYqIp-D06kmsWzfZBb-94psjC0qvkJmAos_GSv209-Yj1kab08K9eB-X7A0ohjktGZez7fstLhNe0EdWYK24/s1600/IMG_4457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6EKhW9gJV0t0cCu-2lNdhf87J0NE7vQRu9v4ZLJ4l9gQx4DneGkdaw8pYqIp-D06kmsWzfZBb-94psjC0qvkJmAos_GSv209-Yj1kab08K9eB-X7A0ohjktGZez7fstLhNe0EdWYK24/s640/IMG_4457.jpg" width="482" /></a></span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Once the </i></span><i style="font-family: Arial, Helvetica, sans-serif;">Kinohimitsu Prowhite powder is mixed in completely, it should be smooth and </i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>luscious.You can also opt for Greek yogurt which will be perfect as well.</i></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifhnOQaTxOqtX0WAp3IISlKaqFwyADKVZf7YnwzWBRSN96Qp-pAh7X_eVOG4M7eH9w7oLKsv-BIEmHjT6IUIxbtjDBJMF5Dly2IgoHfcc1mOAhMBxdPQN8wTcFfjEdQCBx_3iRyhm2nlc/s1600/IMG_4459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifhnOQaTxOqtX0WAp3IISlKaqFwyADKVZf7YnwzWBRSN96Qp-pAh7X_eVOG4M7eH9w7oLKsv-BIEmHjT6IUIxbtjDBJMF5Dly2IgoHfcc1mOAhMBxdPQN8wTcFfjEdQCBx_3iRyhm2nlc/s640/IMG_4459.jpg" width="534" /></a></span></div>
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<li><i style="background-color: rgba(255, 255, 255, 0); font-family: Arial, Helvetica, sans-serif;">Chill in the fridge for 20-30 mins. When you are ready for this dessert, simply s</i><i style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: rgba(255, 255, 255, 0);">coop over the berry mascarpone cream over the nutty oat crumbles.</span></i></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpR4WR1S34CO9KiER7s-3gC7xWa5zUZV7GfXlfkQCvp2wmyQVHn9XfCme1TZmDmXiTJHXRB7LVS28hCCTAi7kB7qsg87aR0QCWdDDB7N9Gdrp0mhYrPZFnoPTZr-8iZrXkAFZrobYlPxY/s1600/IMG_4467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpR4WR1S34CO9KiER7s-3gC7xWa5zUZV7GfXlfkQCvp2wmyQVHn9XfCme1TZmDmXiTJHXRB7LVS28hCCTAi7kB7qsg87aR0QCWdDDB7N9Gdrp0mhYrPZFnoPTZr-8iZrXkAFZrobYlPxY/s640/IMG_4467.jpg" width="426" /></a></span></div>
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<li><i><span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: "arial" , "helvetica" , sans-serif;">Last touch up would be to add some fresh berries over and serve. Enjoy!</span></span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJwO0KGRYIjWth3d2-e64Pn5C2XzGzH_hTVby4HRbd2_6Hcuva1Wd0JeaH7C7y-1pRPiCvqitj1YHYZoKexjAYVTASEenevwNFTgm5oVS-ojBNehUVQFN8-yTCm09WkFNGx5EnWtPdfY/s1600/IMG_4498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXJwO0KGRYIjWth3d2-e64Pn5C2XzGzH_hTVby4HRbd2_6Hcuva1Wd0JeaH7C7y-1pRPiCvqitj1YHYZoKexjAYVTASEenevwNFTgm5oVS-ojBNehUVQFN8-yTCm09WkFNGx5EnWtPdfY/s640/IMG_4498.jpg" width="426" /></span></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Now isn't this an irresistible dessert that is not difficult to whip up? Best part is that it contain that it provides all the beauty goodness for you! Do remember that the vitamins and minerals in </i><i>Kinohimitsu Prowhite will not be destroyed or altered during this preparation process. Rather then mixing the powder in just plain water, I am pretty sure this is a WAY better way to enjoy it. Agree? </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6GDFzbZ5Jv4hFxBegwVSbJPqZL5sWoQCGr1Rp-QbpxLCAzFZ9sGZLnTrNt1WBINmRI46K3JZJFNGw-RHpzSKLpMo_BOJgODa5l3oA8It3lUC7yNMRIWzY7VZCG4NB6lGKe5d_DB1Yl8/s1600/IMG_4504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6GDFzbZ5Jv4hFxBegwVSbJPqZL5sWoQCGr1Rp-QbpxLCAzFZ9sGZLnTrNt1WBINmRI46K3JZJFNGw-RHpzSKLpMo_BOJgODa5l3oA8It3lUC7yNMRIWzY7VZCG4NB6lGKe5d_DB1Yl8/s640/IMG_4504.jpg" width="640" /></a></div>
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>I am sure many women out there are just like me, facing the inevitable "faith" of increasing facial lines and unflattering darkening spots. So being able to find a beauty regimen set like </i></span><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Kinohimitsu Total Glow Set to lighten up (literally!) the problem, I am more then willing to give it a shot! Considering we are not getting any younger each day, so a renowned and trusted product would be our best shot! Plus I have no time for IPL which can be rather time consuming and painful if you ask me!</span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i>
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Now with this new Nutty Oat crumble with </span></i><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Kinohimitsu Prowhite </span></i><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Berry Mascarpone Cream recipe, I look forward to having it daily. Crunchy toasted almonds, chewy oats with sweet buttery bite, paired </span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>perfectly with the fruity </i></span><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Kinohimitsu Prowhite </span></i><i style="font-family: arial, helvetica, sans-serif;">berry mascarpone cream, it's so addictive!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzQG3gtI7UHH0vVcALfutZOXQQh07W6PD2FdeOpq-tS0LNR4MbHYHYeth5WzFASAzTT7bbDtVcAXcEQZDoE_q5WgSVtoL_u6YtA8U0tSrL1xjUfiTCgfpzjg4uOxxMB5H1dZQIvb76P4/s1600/IMG_4577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJzQG3gtI7UHH0vVcALfutZOXQQh07W6PD2FdeOpq-tS0LNR4MbHYHYeth5WzFASAzTT7bbDtVcAXcEQZDoE_q5WgSVtoL_u6YtA8U0tSrL1xjUfiTCgfpzjg4uOxxMB5H1dZQIvb76P4/s640/IMG_4577.jpg" width="588" /></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">As I mentioned before, you can replace the mascarpone cream with greek yogurt to achieve similar result but healthier. Replace the butter with organic coconut oil too if you like. Note that you can make mix the Pro White powder to the yogurt right before serving, no problem.</span></i><br />
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<span style="color: white; font-family: "courier new" , "courier" , monospace; font-size: large;"><i style="background-color: #990000;">GIVEAWAY ANNOUCEMENT</i></span></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">If you have taken part in my recent giveaway for a </span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>"Total Glow Set" from </i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-style: italic;">Kinohimitsu worth S$209, do head on over t</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>o </i></span></span><span style="text-align: start;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><a href="https://www.instagram.com/KinohimitsuSG/">@KinohimitsuSG on Instagram</a> on the 11th March to find out who is the lucky winner! May lady luck be with you. ;)</i></span></span></div>
<br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">For more information on the products in the "Total Glow Set" from Kinohimitsu, head on over <a href="http://sg.kinohimitsu.com/products/total-glow-set">here</a> to read more about it and check out the promotional offers they are having now.</span></i><span style="-webkit-text-stroke-color: rgb(255, 37, 0); -webkit-text-stroke-width: initial;"><b style="color: #ff2500; font-family: Arial; font-size: 10px;"> </b><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Total Glow Set</span></i></span><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="-webkit-text-stroke-color: rgb(255, 37, 0); -webkit-text-stroke-width: initial;"> is available exclusively online on Kinohimitsu Singapore’s online store, </span><span style="-webkit-text-stroke-color: rgb(255, 37, 0); -webkit-text-stroke-width: initial;">(http://sg.kinohimitsu.com).</span><span style="-webkit-text-stroke-color: rgb(255, 37, 0); -webkit-text-stroke-width: initial;"> </span><span style="-webkit-text-stroke-color: rgb(255, 37, 0); -webkit-text-stroke-width: initial;">Be White, UV Bright </span><span style="-webkit-text-stroke-color: rgb(255, 37, 0); -webkit-text-stroke-width: initial;">and </span><span style="-webkit-text-stroke-color: rgb(255, 37, 0); -webkit-text-stroke-width: initial;">Prowhite</span><span style="-webkit-text-stroke-color: rgb(255, 37, 0); -webkit-text-stroke-width: initial;"> are available at all leading pharmacies, major departmental stores and retailers.</span></span></i><br />
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Have a great day ahead guys!</span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Happy baking, always</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXCFWgsxhyphenhyphen_YgU5LyLHTHsZibeMfeXmyxTQIORspt0E1hI5u51wFeIDFkTYxoIMMZ9TSrAx26TR6MYbOXrk-4fWZYMBo2YDPns24PeA1uTHGGPXuY8AhTrFAp9YzGpsqN5J0Ch85qWME/s1600/HBS_sign1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXCFWgsxhyphenhyphen_YgU5LyLHTHsZibeMfeXmyxTQIORspt0E1hI5u51wFeIDFkTYxoIMMZ9TSrAx26TR6MYbOXrk-4fWZYMBo2YDPns24PeA1uTHGGPXuY8AhTrFAp9YzGpsqN5J0Ch85qWME/s1600/HBS_sign1.jpg" /></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i><span style="color: #660000;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></span><br />
<span style="color: #990000;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Disclaimer : This is a sponsored post from Kinohimitsu. I was given the </span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>"Total Glow Set" from </i></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Kinohimitsu to try out and to create a recipe. However, </i></span><i><span style="font-family: "arial" , "helvetica" , sans-serif;">what I wrote here is solely my own opinion and I was not told what to write either. </span></i></span></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com1tag:blogger.com,1999:blog-1452934552254010109.post-25737544883485023612016-03-04T12:30:00.000+08:002016-03-04T12:30:15.838+08:00Chicken Mushroom and Fish Maw Soup<div style="text-align: justify;">
<i>What do you remember most about your mum's (or dad's) cooking? Besides some of the few favourite dishes that I would never get tired of eating, I remembered always enjoying the different delicious soups my mom boiled. Even till today, when we are back for dinner, she would (with the help of my dad now), boil a big pot of wholesome, heartwarming soup. Truly food for the soul if you ask me. It never fails to make me feel comforted and fortunate to be able to enjoy such homemade goodness from my parents for so many years! </i></div>
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<i>Often times I tell myself I must do this for my children too. To let them remember me this way. The kind of comfort they won't be able to find elsewhere. And I strongly believe having a bowl of wholesome soup is important during dinner time. For those that follow me on Instagram would know that I ALWAYS boil soup for my family during dinner. Truth be told, I am always looking for good soup recipes that is not too complicated to cook and yet will be well received by the children.</i></div>
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<i>Today I am introducing a wholesome chicken fish maw soup. Perhaps your impression of fish maw soup are those that are served during the ten course dinners. Thick consistency, almost gooey like. But again, I have to admit I enjoyed it every time! They added crab meat, sometimes sharkskin (I doubt it), some stuff that made the soup ultra sweet and flavourful. </i></div>
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<i>My version perhaps will be on a lighter side (not that gooey thanks), simpler and with ingredients that we can source easily. Ultimately we want something good that we can prep easily for the family even on busy days.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKvI6lEStbWrPbvRMuyypn54kr4oX3gzRPBm3lz27ucOfbnBsfswqZB1PqrNBfYyJXqaRnFCIgM9efNa7Xg7MnAIhH_5qGVkY51PpTrGM5LvcwWE4gTt3eyOWFLEEFmec9m455tlHwuU/s1600/IMG_5463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVKvI6lEStbWrPbvRMuyypn54kr4oX3gzRPBm3lz27ucOfbnBsfswqZB1PqrNBfYyJXqaRnFCIgM9efNa7Xg7MnAIhH_5qGVkY51PpTrGM5LvcwWE4gTt3eyOWFLEEFmec9m455tlHwuU/s640/IMG_5463.jpg" width="438" /></a></div>
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<i><b><span style="color: #660000;">Ingredients for Chicken Mushroom Fish Maw Soup (Serves 4-6 pax)</span></b></i></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-OgRDJ9x0a0N3mk4MYprPYtytBw1eJvHFSPXF413GnNpQJbjHdxVnZpOt4FqzPTNoPbmsFO5nyXzMnaQX3g4gR7KQBROgpQrhel1felSuCxPSgbFf9RNWFqolyC0TrO-mQYS340-3KY/s1600/IMG_5421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-OgRDJ9x0a0N3mk4MYprPYtytBw1eJvHFSPXF413GnNpQJbjHdxVnZpOt4FqzPTNoPbmsFO5nyXzMnaQX3g4gR7KQBROgpQrhel1felSuCxPSgbFf9RNWFqolyC0TrO-mQYS340-3KY/s640/IMG_5421.jpg" width="528" /></a></div>
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<i><b><span style="color: #660000;"><br /></span></b></i></div>
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<i>2 whole chicken leg or 4 chicken drums (I used 3 this time because the ones I used was huge!)</i></div>
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<i>100-150 fish maw (try to get better quality ones, dried and fried) </i></div>
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<i>4-6 dried shiitake mushrooms, soaked in water</i></div>
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<i>15-20 dried baby scallops</i></div>
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<i>5-6 slices fresh ginger (3 slices for 2 different pots)</i></div>
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<i>2 sprigs green onion, cut into segments</i></div>
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<i>1000 ml water</i></div>
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<i>salt, pepper sugar to taste</i></div>
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<i>1 tbsp corn flour + 2 tbsp water (thickening agent)</i></div>
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<i><b>Method:</b></i></h3>
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<li><i>First, cut the stems of the soaked mushrooms. Then cut the mushrooms into half or quarters.</i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFc_AkJGSoECWFK5q-jeibQ3cKlJeYUeld0pE_pkKYo1qQanSZFn3XFaUlhp8L-9ByGNWGUW2EI_f_m9l5PRCJG9O9Kwn0POQyR-psG-TQkCzasI30Sm_rnDqbp8gieTq-zUQKRFvftkE/s1600/IMG_5429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFc_AkJGSoECWFK5q-jeibQ3cKlJeYUeld0pE_pkKYo1qQanSZFn3XFaUlhp8L-9ByGNWGUW2EI_f_m9l5PRCJG9O9Kwn0POQyR-psG-TQkCzasI30Sm_rnDqbp8gieTq-zUQKRFvftkE/s640/IMG_5429.jpg" width="556" /></a></div>
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</i><ul>
<li><i>In a small pot, bring some water to a boil. Add 3 slices of the finer and the green onion segments in. </i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkZoGookBrqSJUX2xQxaXv1KroWq4r3tbdWR6o3DZDD5xNm-ziEB4KRwmpFzCeIH2P0mR0rFnpp5iW7ActAXnpxi707FRfa-Ku7sR7es-08dyIoeILD7JfuSbXrQtbPdfTiXV69-Vl5Q/s1600/IMG_5432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQkZoGookBrqSJUX2xQxaXv1KroWq4r3tbdWR6o3DZDD5xNm-ziEB4KRwmpFzCeIH2P0mR0rFnpp5iW7ActAXnpxi707FRfa-Ku7sR7es-08dyIoeILD7JfuSbXrQtbPdfTiXV69-Vl5Q/s640/IMG_5432.jpg" width="640" /></a></div>
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<li><i>Once it started boiling, add in the dried fish maw in. You can break the fish maw into smaller segments for easier cooking.</i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZeVF7AbvnKxzhrRPWTwcZkP8mPfGf3JWFSrS84UMpooD8JutfZuGX1Ec4LzAFEFlZ-XGaQm_esL2nR1CaDkplU0LZVFpQbe_Ob6bwevY92gTF6pRyvXXh33IyQp7YDdjDFRds_4MZ13U/s1600/IMG_5433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZeVF7AbvnKxzhrRPWTwcZkP8mPfGf3JWFSrS84UMpooD8JutfZuGX1Ec4LzAFEFlZ-XGaQm_esL2nR1CaDkplU0LZVFpQbe_Ob6bwevY92gTF6pRyvXXh33IyQp7YDdjDFRds_4MZ13U/s640/IMG_5433.jpg" width="498" /></a></div>
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<li><i>Let it simmer for 10-15 minutes to remove the layer of oil and also the fishy smell if any. Cover the pot and leave it in there till needed.</i></li>
<li><i>Next chop the chicken legs or drums into smaller segments. Then parboil them in a pot of boiling water for 1 couple minutes, drain and set aside for use later.</i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0KgNOM-ORvrSbMA1l0qmURhPsYZQF66TRexcMb3GzWNghKKbXruxtT098D_bqJUZ_Yexf5naqgpbL34ayhF5rncTR4cm4KHNFZs0Ttd2DAWObbdZwahJaTAnL4r9zSHG0DVbl2wQIHw/s1600/IMG_5423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0KgNOM-ORvrSbMA1l0qmURhPsYZQF66TRexcMb3GzWNghKKbXruxtT098D_bqJUZ_Yexf5naqgpbL34ayhF5rncTR4cm4KHNFZs0Ttd2DAWObbdZwahJaTAnL4r9zSHG0DVbl2wQIHw/s640/IMG_5423.jpg" width="522" /></a></div>
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<li><i>Finally, heat up the pot that you will be using to cook the soup. Add in the 1 litre water, ginger slices, soaked mushrooms, baby scallops and the parboiled chicken pieces in.</i></li>
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<i>(This is how the dried baby scallops look like incase you wonder which ones I am referring to. They are great additions to porridge and soup for flavouring and sweetening the mixture up)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1iAl0YL_tmfBdEW4DjWMEOXwrf67PiDAelhNagjy89JZtTXEszsCInWYMUao1taY8kySQn5_gQxcJNY9J_Xs-bdcE7BtM8VJtoPpsednC2K1L1CTIaFyKDAKxfQgBAYU8kMZtMSmeC8/s1600/IMG_5628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1iAl0YL_tmfBdEW4DjWMEOXwrf67PiDAelhNagjy89JZtTXEszsCInWYMUao1taY8kySQn5_gQxcJNY9J_Xs-bdcE7BtM8VJtoPpsednC2K1L1CTIaFyKDAKxfQgBAYU8kMZtMSmeC8/s640/IMG_5628.jpg" width="568" /></a></div>
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<li><i>Bring the pot to a boil, then lower the fire to a simmer. Simmer for a good 15 minutes then add in the fish maw in.</i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieq6tdiW0J6dWipS81LrKYPks0yny3xPWAbzEvj3h-RplbJMkDWY7IdMuloPyGB1fWH0hdZn6fnT4ZXl0MrnI7Np8YScJm44RuCY4YnybP4Wq2VCrozq6-bKku6t0njRfuvfP-rxkkIw8/s1600/IMG_5440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieq6tdiW0J6dWipS81LrKYPks0yny3xPWAbzEvj3h-RplbJMkDWY7IdMuloPyGB1fWH0hdZn6fnT4ZXl0MrnI7Np8YScJm44RuCY4YnybP4Wq2VCrozq6-bKku6t0njRfuvfP-rxkkIw8/s640/IMG_5440.jpg" width="512" /></a></div>
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<i>(OMG my pot was so full! But it will slowly simmer down to less liquid.)</i></div>
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<li><i>Cook the soup at low fire for 40-45 minutes, leaving the pot slightly opened to let the steam escape. It should look like this after awhile.</i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRQgMMR8HBGqS9BBYi2PX0liKMa5sIcZoUJESYf9JLZONTBjUo8ppA5t5bMiZr9ByI_-1GkIBXouDebGG0HrPL09bTvZ3T_8S9FegDypulqwQ42aqGO_3p4zhLRtVzE-QLBjqOB4LIS0/s1600/IMG_5443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRQgMMR8HBGqS9BBYi2PX0liKMa5sIcZoUJESYf9JLZONTBjUo8ppA5t5bMiZr9ByI_-1GkIBXouDebGG0HrPL09bTvZ3T_8S9FegDypulqwQ42aqGO_3p4zhLRtVzE-QLBjqOB4LIS0/s640/IMG_5443.jpg" width="504" /></a></div>
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<li style="text-align: justify;">The soup has cooked down slightly, all the ingredients has released its essence while the fish maw has soaked up the goodness and soften up. You can now snip the fish maw slightly smaller so that your younger kids can enjoy them properly as well. Season well with salt, pepper and sugar to your liking.</li>
<li style="text-align: justify;">At this point you can choose to add in the thickening agent to make the soup gesture slightly more smooth. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIVZOqlspdsAaaXzZ2NEuXrmWxzWcymSt_2ICYKPDPR94WdH9KJwrrwVmjgs5wvnmbr0h-My0XFZpecCVUz_jU9GyvZzI3Pt0bdyZvg7EorTbZBBpUb8AQd-NwlSdBhtztkHgRoceGJQ/s1600/IMG_5445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTIVZOqlspdsAaaXzZ2NEuXrmWxzWcymSt_2ICYKPDPR94WdH9KJwrrwVmjgs5wvnmbr0h-My0XFZpecCVUz_jU9GyvZzI3Pt0bdyZvg7EorTbZBBpUb8AQd-NwlSdBhtztkHgRoceGJQ/s640/IMG_5445.jpg" width="488" /></a></div>
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<li>Stir in well. Off the fire and keep warm. Serve the soup when diners are ready to eat! Enjoy!</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdGBzdgkm8SaCtNVbTUdPiM-zmrl4vRYndxgrf8kxC9CeaVqBOE1yyGmOrZ7fgLTvCpjbEIiEEIyteeHrla096hNy-tDYsmeV_5kcjqgUycATCvYC2QEPQKMf2lYL6mnvPSyvwEeHjSI/s1600/IMG_5446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFdGBzdgkm8SaCtNVbTUdPiM-zmrl4vRYndxgrf8kxC9CeaVqBOE1yyGmOrZ7fgLTvCpjbEIiEEIyteeHrla096hNy-tDYsmeV_5kcjqgUycATCvYC2QEPQKMf2lYL6mnvPSyvwEeHjSI/s640/IMG_5446.jpg" width="466" /></a></div>
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Wholesome, delicious bowl of soup that I am sure the family will enjoy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2x6GIPzyTE50QCzCdu0KL7QRK1WGg_gDcx590N17evCOp4psC4jQ5d6Y1t6MjGiUqz-AQMVfZNXpek8kicbJ_hXQ3nshjSXRUeKNSCQgJgO2tTyRss9YhP2Ouz9W1lWJW_UAmy35lyJg/s1600/IMG_5465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2x6GIPzyTE50QCzCdu0KL7QRK1WGg_gDcx590N17evCOp4psC4jQ5d6Y1t6MjGiUqz-AQMVfZNXpek8kicbJ_hXQ3nshjSXRUeKNSCQgJgO2tTyRss9YhP2Ouz9W1lWJW_UAmy35lyJg/s640/IMG_5465.jpg" width="450" /></a></div>
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If you're not a fan of chicken stock, you can also use pork ribs. But you will need at least 6-8 of them to make the soup flavourful. And remember to use baby back ribs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rAfSncoyxk7gfiWvXqeSBgSzPtjkchLnHCgEzBexkFBCWspFt_nfgekvARUrpWxqHLx_mz8U_LbFLMpqEwSANk-wr2sm8x-kT0U-JRV60RJDdcDB0iH0yNumemgHngMksonGJlBbrlI/s1600/IMG_5469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rAfSncoyxk7gfiWvXqeSBgSzPtjkchLnHCgEzBexkFBCWspFt_nfgekvARUrpWxqHLx_mz8U_LbFLMpqEwSANk-wr2sm8x-kT0U-JRV60RJDdcDB0iH0yNumemgHngMksonGJlBbrlI/s640/IMG_5469.jpg" width="490" /></a></div>
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You can also use more fish maw if you are a big fan of it. But since my kids are still getting "acquainted" to this soup, I shall keep it on the lighter side for now.</div>
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Do give this a try and perhaps save some for cooking noodles the next day! Check out my FB later for a video on how I used this left over flavourful soup to cook some simple stir fried noodles. :9</div>
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Have a great weekend all!</div>
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Happy cooking!</div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com1tag:blogger.com,1999:blog-1452934552254010109.post-73793596277665816352016-02-16T16:02:00.000+08:002016-02-16T16:02:06.091+08:00Gingko Beancurd Barley dessert ( 白果腐竹薏米糖水)<div style="text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;">There are so many dessert soups out there. From highly popular red bean soup ”红豆汤“ to Peanut Paste "花生糊“, to Glutinous rice ball in ginger tea “姜茶汤圆“, are just some of the family favourites we can find in most of our households. </span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">I remember having this really silky smooth sweet beancurd dessert awhile back which really left me an impression, good one of course. I finally got to know that this Tong Shui "糖水" is mainly popular in Hong Kong which they even add hard boiled chicken eggs in it...what? Some may shudder at the thought of savoury ingredient found in desserts...beancurd and hardboiled eggs? I guess when people grow up eating something, there is really nothing awkward about it. </span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">However today, I won't be adding hardboiled eggs into this dessert soup. I prefer mine just with the usual ingredients and how I remembered it when I first tasted it.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_LaVJvUMDZNheTWuqBgyoqJvdCnHPS0asv14TSt3vrJ53Xdkcd9MNOkR40WkpQs9BkEhFmkUUvY6SFs_9OboXmHHacpxfOXEo4XJ0FJD6iWGAx9yCx979EKPS_Jcx5tnronDXd4Z4-8/s1600/IMG_4267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_LaVJvUMDZNheTWuqBgyoqJvdCnHPS0asv14TSt3vrJ53Xdkcd9MNOkR40WkpQs9BkEhFmkUUvY6SFs_9OboXmHHacpxfOXEo4XJ0FJD6iWGAx9yCx979EKPS_Jcx5tnronDXd4Z4-8/s640/IMG_4267.jpg" width="426" /></span></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">This dessert is rather versatile, the amount of gingko and beancurd sheets you add in are really up to one's preference. If you prefer more, you can just add more. So the amount I written here is just a rough guideline, feel free to adjust as per how you like your dessert soup to be.</span></i></div>
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<b><span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><i>Recipe for Gingko Beancurd Barley dessert (Serves 5-6 pax)</i></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyKUsBnLFwo7tSVZrBT0gU-2PZXABiNT4Pfi5lwc0IVvY0rt6u68CFrQmDdo7tyh_-6eWC9c2APRE4HGJLJ3wFMWEQXIjk5etz0bRmKKrp18dt_1TCplP9eV-JBFzptgyUSpPf7KuRZM/s1600/IMG_4219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdyKUsBnLFwo7tSVZrBT0gU-2PZXABiNT4Pfi5lwc0IVvY0rt6u68CFrQmDdo7tyh_-6eWC9c2APRE4HGJLJ3wFMWEQXIjk5etz0bRmKKrp18dt_1TCplP9eV-JBFzptgyUSpPf7KuRZM/s640/IMG_4219.jpg" width="640" /></span></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">1.5 litres water</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>100 g dried beancurd sheet (dessert type-see picture below) ( </i>腐竹 )</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">150-200 g shelled, boiled, peeled gingko nuts (I bought the package ones) ( 白果 )</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>100-120 g dried barley ( </i>薏米 )</span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">50-60 g dried Lily bulb ( 百合 )</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">1 knotted pandan leaf ( 香兰叶 )</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">120-140 g crystal sugar (冰糖 )</span></i></div>
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<i><b><span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><br /></span></b></i></div>
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<i><b><span style="color: #660000; font-family: Arial, Helvetica, sans-serif;">Method</span></b></i></div>
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<ul>
<li><i><span style="font-family: Arial, Helvetica, sans-serif;">In a pot, pour in the water, dried barley, dried lily bulbs and knotted pandan leaf in. Bring the water to a boil, then lower fire and simmer, covered for a good 20-25 minutes.</span></i></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDE9UEXxFEdbUmS_sg2oFF1LHWRBpU1dve0oG8jSBrUX7uDOugG_iWECNBz0x2Kv-NWO6_FQDvwalJDTD4tuluTC9ZDNOsOA9aes7EGFhavOemWjVgqdk-F4bqcConM833MDW2d0fjT7s/s1600/IMG_4222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDE9UEXxFEdbUmS_sg2oFF1LHWRBpU1dve0oG8jSBrUX7uDOugG_iWECNBz0x2Kv-NWO6_FQDvwalJDTD4tuluTC9ZDNOsOA9aes7EGFhavOemWjVgqdk-F4bqcConM833MDW2d0fjT7s/s640/IMG_4222.jpg" width="454" /></span></i></a></div>
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<li><i><span style="font-family: Arial, Helvetica, sans-serif;">While the barley and dried lily bulbs are cooking, prepare the gingko nuts. Using the tip of a small paring knife, slit a small opening at the base and draw out the "bitter heart" of the nut. This is a VERY important step, so do not skip doing this, even though it can get a little tedious doing it. But if you don't remove the bitter hearts, it'll leave such a terrible bad aftertaste when having the dessert! </span></i></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7EB5BcSLNLsiP3rLwunFrF-8M4DGs-xgcrHU-NnSk1b0SzePKW9mBrTpPDzcutbQoCA5CYQRtLjbg1Ua_C_T3pv69oqG3zZfYgZkoYZdndKwgbNT1Z273tSSb4PWtvs3zsRmuuYQ5b4Q/s1600/IMG_4225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7EB5BcSLNLsiP3rLwunFrF-8M4DGs-xgcrHU-NnSk1b0SzePKW9mBrTpPDzcutbQoCA5CYQRtLjbg1Ua_C_T3pv69oqG3zZfYgZkoYZdndKwgbNT1Z273tSSb4PWtvs3zsRmuuYQ5b4Q/s640/IMG_4225.jpg" width="640" /></span></a></div>
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<li><i><span style="font-family: Arial, Helvetica, sans-serif;">After all the gingko nuts have the hearts removed, place them in a small pot of water with 2 tbsp of crystal sugar added in. Bring it to a boil. This simple sugar syrup will slightly sweeten the gingko nuts and remove any traces of the bitter flavour that the hearts might have left behind. Again try not to skip this step.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uZ6-V_Fe3eQhCbnjDOSroRugkkFX9Q5GGXUA91_jNKcGyq4vsPIne3fcwi2f4rB7xbOju90p2BIPrmj5g6iqMMptyCMLqY6JY-SWDhHpbr4RjR4F6L339loIn4UOiKoaYy7KEykSMYw/s1600/IMG_4231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uZ6-V_Fe3eQhCbnjDOSroRugkkFX9Q5GGXUA91_jNKcGyq4vsPIne3fcwi2f4rB7xbOju90p2BIPrmj5g6iqMMptyCMLqY6JY-SWDhHpbr4RjR4F6L339loIn4UOiKoaYy7KEykSMYw/s640/IMG_4231.jpg" width="552" /></span></a></div>
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<li><i><span style="font-family: Arial, Helvetica, sans-serif;">After the gingko nuts have been simmered in the sugar water for a good 15 minutes, off the fire and leave it there until its needed.</span></i></li>
<li><i><span style="font-family: Arial, Helvetica, sans-serif;">When the barley is soften, drain and add in the ready gingko nuts to the barley pot. Continue to simmer the whole mixture. </span></i></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4xPNFG8iXwBJiUtFwee2LO1GPUngh6sbGqV4E7ejP3xvB0p2UQ0evMWjaCpsTRp4jAkveToc2qL9cy60WE9T2RkrZpDmgJp5EpcwJxiEJHZ9VaccgBRaEMvX3nS81uXinx5akyCntJ0/s1600/IMG_4244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4xPNFG8iXwBJiUtFwee2LO1GPUngh6sbGqV4E7ejP3xvB0p2UQ0evMWjaCpsTRp4jAkveToc2qL9cy60WE9T2RkrZpDmgJp5EpcwJxiEJHZ9VaccgBRaEMvX3nS81uXinx5akyCntJ0/s640/IMG_4244.jpg" width="480" /></span></a></div>
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<li><i><span style="font-family: Arial, Helvetica, sans-serif;">In the meantime, weigh out 80-100 g of the dessert beancurd skin, breaking it up slightly.</span></i></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0c9RpfNibn0T847qBM0w0IKydoiJnMFyXUfAgUXhHarMFujOFfEw1CzH6JS9QCX7fdBbG2ydrGr-MPJSf9g4nZOFn9cU_z8_UOM3IbGJtyu2IgXXcx5ZqBq2SDXS1N0jgNBm1koNHmlY/s1600/IMG_4237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0c9RpfNibn0T847qBM0w0IKydoiJnMFyXUfAgUXhHarMFujOFfEw1CzH6JS9QCX7fdBbG2ydrGr-MPJSf9g4nZOFn9cU_z8_UOM3IbGJtyu2IgXXcx5ZqBq2SDXS1N0jgNBm1koNHmlY/s640/IMG_4237.jpg" width="512" /></span></a></div>
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<li><i><span style="font-family: Arial, Helvetica, sans-serif;">Soak the beancurd skin with some water to soften it a little. It should turn slightly more pale yellow then before, like so:</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudjJidzWBWkUerPp4S8oSFvjxPR26PZ5qXqMXkc62OdFjzaBpl3Rl7q0_F_XaM6BhnfQ0iSGuGgr30KbTZQS4nR3_ERvTn09V8hwB55S2NheDPfcL_0XA6eZqxjRTgwjaqV5_5JPvMYY/s1600/IMG_4243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudjJidzWBWkUerPp4S8oSFvjxPR26PZ5qXqMXkc62OdFjzaBpl3Rl7q0_F_XaM6BhnfQ0iSGuGgr30KbTZQS4nR3_ERvTn09V8hwB55S2NheDPfcL_0XA6eZqxjRTgwjaqV5_5JPvMYY/s640/IMG_4243.jpg" width="506" /></span></a></div>
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<ul>
<li><i><span style="font-family: Arial, Helvetica, sans-serif;">Next add the beancurd skin to the pot of barley and gingko nuts. Bring it to a boil then lower the fire to a simmer.</span></i></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SiLB3JKBiicbbC_Hn71GkuarWpDpWLigZe9-b6TcRP2XaKmOO8S4TDOxz_a5ilkrdZvWqbJrkOS5MQsXOcWk4ow8g4x1VGZej9AKjYIAq7FpIsLteg30Txh1bSeqZdtxzyR_HwGWzOY/s1600/IMG_4246.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SiLB3JKBiicbbC_Hn71GkuarWpDpWLigZe9-b6TcRP2XaKmOO8S4TDOxz_a5ilkrdZvWqbJrkOS5MQsXOcWk4ow8g4x1VGZej9AKjYIAq7FpIsLteg30Txh1bSeqZdtxzyR_HwGWzOY/s640/IMG_4246.jpg" width="512" /></span></a></div>
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<li><i><span style="font-family: Arial, Helvetica, sans-serif;">Bring to a boil, add in crystal sugar and then lower fire to simmer. </span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAgWwieQEl8qbs8TWfR8-y21VmYFFugeL1URecRKEwK3Po_Gm6Zr3tNC9HVD-yflS1xflyfiz-aewykA3EJ1dDwjeyBnb-r-evrxa08BJ0bq5p113zlsTuOqcweSkROdWNaxPj_pWBaY/s1600/IMG_4245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAgWwieQEl8qbs8TWfR8-y21VmYFFugeL1URecRKEwK3Po_Gm6Zr3tNC9HVD-yflS1xflyfiz-aewykA3EJ1dDwjeyBnb-r-evrxa08BJ0bq5p113zlsTuOqcweSkROdWNaxPj_pWBaY/s640/IMG_4245.jpg" width="494" /></span></a></div>
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<li><i><span style="font-family: Arial, Helvetica, sans-serif;">Cook for a good 30 minutes at low fire until the beancurd breaks up into tiny pieces. </span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhva1Go3haO797o5OX8OGuaewm2LinuH4vssKc83_dTwrIo25jzr2JAiRsH07yfywGX2QO3sbXSnPY2OVOvV9N0fydBlJGD_NhBio_FIKu0quS56XFiFJPtLHenz3jvKnlgn1HVWHePh4Q/s1600/IMG_4251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhva1Go3haO797o5OX8OGuaewm2LinuH4vssKc83_dTwrIo25jzr2JAiRsH07yfywGX2QO3sbXSnPY2OVOvV9N0fydBlJGD_NhBio_FIKu0quS56XFiFJPtLHenz3jvKnlgn1HVWHePh4Q/s640/IMG_4251.jpg" width="524" /></span></a></div>
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<li><i><span style="font-family: Arial, Helvetica, sans-serif;">At this point you can choose to cook it further to break down the beancurd more which some likes it or leave it like so. You can also adjust the level of sweetness or the thickness consistency by adding more water. </span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdhj58tBnb8CFbf4kkjgQfJh6JyKxrS6UF_gJXgAe9Ff002hcpfjwVKeGFTRFosuvWrllOD-WwWQYSPnyPZ80W6jfRRARUqPzk6eLTU8n8SAlgm6LPvCYETt3b-Cm7ttiFMsuXvLxCGc/s1600/IMG_4254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdhj58tBnb8CFbf4kkjgQfJh6JyKxrS6UF_gJXgAe9Ff002hcpfjwVKeGFTRFosuvWrllOD-WwWQYSPnyPZ80W6jfRRARUqPzk6eLTU8n8SAlgm6LPvCYETt3b-Cm7ttiFMsuXvLxCGc/s640/IMG_4254.jpg" width="458" /></span></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">I actually enjoy this dessert more when it is chilled whereas my husband likes it hot. Whichever ways you like it, I feel this is such a nice dessert to have which even the older folks can enjoy. With the addition of dried lily bulb makes this dessert a lot more wholesome which this wondrous dried flower is used for treating Chronic cough, insomnia, inability to concentrate, restlessness and irritability. How awesome is that?! But of course we all know Chinese medicine requires long term usage in order to see a more effective result.</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Frankly speaking, I can't really find this dessert in any of the hawker stalls and rarely seen in restaurants as well. So it is definitely a plus to record this recipe down here so I can revisit it from time to time again. So do try it out yourself too!</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQAN-ksV4J_yf3dBTn6I6AA6E-1eBhjZVtJKPKLYQKUs9YH4DttK5mI3PgvH0ClUQR3jZIW2318u9lN71Nv_KnEdia1pKldOlTienCNWxXnIsU-T3XZK6Rfm4DsrDv2m_1prwQX8DdKg/s1600/IMG_4284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQAN-ksV4J_yf3dBTn6I6AA6E-1eBhjZVtJKPKLYQKUs9YH4DttK5mI3PgvH0ClUQR3jZIW2318u9lN71Nv_KnEdia1pKldOlTienCNWxXnIsU-T3XZK6Rfm4DsrDv2m_1prwQX8DdKg/s640/IMG_4284.jpg" width="426" /></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">I am thinking of cooking this again on the last day of Lunar New Year. This time I might just add in some homemade filled glutinous rice balls in...just to give it another dimension of yumminess! So excited!</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Have a great week ahead folk!</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Happy Cooking!</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXCFWgsxhyphenhyphen_YgU5LyLHTHsZibeMfeXmyxTQIORspt0E1hI5u51wFeIDFkTYxoIMMZ9TSrAx26TR6MYbOXrk-4fWZYMBo2YDPns24PeA1uTHGGPXuY8AhTrFAp9YzGpsqN5J0Ch85qWME/s1600/HBS_sign1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXCFWgsxhyphenhyphen_YgU5LyLHTHsZibeMfeXmyxTQIORspt0E1hI5u51wFeIDFkTYxoIMMZ9TSrAx26TR6MYbOXrk-4fWZYMBo2YDPns24PeA1uTHGGPXuY8AhTrFAp9YzGpsqN5J0Ch85qWME/s1600/HBS_sign1.jpg" /></span></a></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com7tag:blogger.com,1999:blog-1452934552254010109.post-55695672711255790052016-02-02T08:42:00.000+08:002016-02-02T08:42:02.102+08:00Pumpkin Wholewheat Milk Buns with Potato Bacon<div style="text-align: justify;">
<i>Another pumpkin bread recipe that is worth recording down. Furthermore this uses a straight dough method and yet kept soft for the next 2-3 days. Best part about this is that the recipe is versatile enough to be made into buns as well as into loafs. Even added wholewheat flour to make it slightly healthier. :) So feel free to leave it as plain loaf or kick it up a notch by wrapping them with potato bacon like what I did. :)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-CZqMR_XRUp3U9xVfaW88L8QlpyOsiifHtvH6GVx14ZdkyoM-mH-89uo7_qLlWmaXMRcyl967wl18IFFbJ7ZmWG2uug_qLiNlnfuha2n_Xex_PxjTYYOgTcSHl81Leadn5GflZ2HQ9c/s1600/IMG_3756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-CZqMR_XRUp3U9xVfaW88L8QlpyOsiifHtvH6GVx14ZdkyoM-mH-89uo7_qLlWmaXMRcyl967wl18IFFbJ7ZmWG2uug_qLiNlnfuha2n_Xex_PxjTYYOgTcSHl81Leadn5GflZ2HQ9c/s640/IMG_3756.jpg" width="520" /></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">By now you must be wondering how did I actually shape that bun all so nicely with grooves. Well I got the inspiration from a dear fellow blogger Elin of http://www.elinluvdelights.com , whom also shaped her pumpkin buns exactly this way. :) There is actually a Chinese video online that shows how to shape this buns on Youtube. Took the challenge and shaped </span></i><span style="font-family: Arial, Helvetica, sans-serif;"><i>accordingly which I made 8 of these pumpkin buns plus a mini loaf.</i></span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><i><b>Ingredients for Pumpkin Wholewheat Milk Buns (Makes 8 buns)</b></i></span></div>
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<span style="text-align: start;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>125 g steamed pumpkin</i></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>250 g bread flour</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>100 g whole meal flour</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>50 g caster</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1/2 tsp salt</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>4 g instant active yeast</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>180 ml fresh milk</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>15 g unsalted butter room temp</i></span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>In a mixing bowl, add in all the dough ingredients except the butter. Knead at medium speed till everything is well combined .</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Knead till the dough pulls away from the bottom and sides of the mixing bowl. Add in the butter and knead again till the dough is very elastic and reaches window panel.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Place dough in a greased bowl and let proof for 1.5hrs or till it is doubled in size. At this point you can make the bun fillings.</i></span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Filling</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>2 large russet potatoes, peeled, cut into small chunks and steamed till cooked</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>3-4 strips bacon</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 small onion</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Filling seasoning:</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>4 tbsp Japanese Mayo</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 tsp superfine sugar</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1/4 tsp salt</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>8 of 25cm cooking twine/ string dipped in cooking oil</i></span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Preheat the oven.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>In a pan, add in the bacon and let it cook till crisp up on both sides and most of the fat has been rendered out.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Remove the bacon and drain on paper towels. Next add in the chopped onions and cook it in the bacon fat at low fire. </i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Once the onions has soften, dish it out and add to the steamed cubed potatoes.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Add the steamed potatoes in to the caramelised onions and toss well to combined.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Crumble the crispy bacons into smaller pieces and add to the potato onion mixture. </i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Add in the seasoning and mix well. Set aside for use later</i></span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>After proofing, punch out the air and divide the dough into 8 portions of 50 g. The rest of the dough can be made into a plain loaf or you can make more buns if desired.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Then wrap the buns with about 1 heaping tbsp of potato bacon filling. Seal the buns and set aside for a minute. Then continue wrapping the buns with the potato filling till all 8 buns are filled and sealed.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Using the oil coated cooking twine, wrap the buns so that the twine goes around it 4 times and has 1/4 segment separation. (To have a better idea, please hop over to my Facebook which I post the video of how I wrap the twine around the buns.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Repeat till all the buns are wrapped with the cooking twine. Let the buns proof till doubled in size.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Preheat the oven 170C. </i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Bake the buns for 13-15 minutes till light golden brown. </i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwoqR4S3Edo9Q7Tdr1_5U2u0vClS4g2SikmWUMlk8-HwinhdDj7jozIIYQnb89la0yQUEXpH-d66ji49Bi7TxKZUsGQJLbAtqdbwyqUAiOsU0o7S_kRmkdyu8O1F5JdC7mcFsoLApqJ4/s1600/IMG_3769.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwoqR4S3Edo9Q7Tdr1_5U2u0vClS4g2SikmWUMlk8-HwinhdDj7jozIIYQnb89la0yQUEXpH-d66ji49Bi7TxKZUsGQJLbAtqdbwyqUAiOsU0o7S_kRmkdyu8O1F5JdC7mcFsoLApqJ4/s640/IMG_3769.jpg" width="454" /></a></div>
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<li><i><span style="font-family: Arial, Helvetica, sans-serif;">Once the buns have cooled, remove the twine carefully and stick a chocolate stick in the middle top of the buns. Enjoy!</span></i></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Hope this recipe will inspire you to bake for your love ones. Totally appropriate for the coming CNY don't you think? Loving the evident grooves of the buns, making it looks so much like a real pumpkin! Apologise for not showing the interior of the buns because got so busy with CNY preparations...haiz. Just trust me this is really soft and delicious! </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Do try and let me know how you like it! Have fun baking...always. :)</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXCFWgsxhyphenhyphen_YgU5LyLHTHsZibeMfeXmyxTQIORspt0E1hI5u51wFeIDFkTYxoIMMZ9TSrAx26TR6MYbOXrk-4fWZYMBo2YDPns24PeA1uTHGGPXuY8AhTrFAp9YzGpsqN5J0Ch85qWME/s1600/HBS_sign1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXCFWgsxhyphenhyphen_YgU5LyLHTHsZibeMfeXmyxTQIORspt0E1hI5u51wFeIDFkTYxoIMMZ9TSrAx26TR6MYbOXrk-4fWZYMBo2YDPns24PeA1uTHGGPXuY8AhTrFAp9YzGpsqN5J0Ch85qWME/s1600/HBS_sign1.jpg" /></a></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com0tag:blogger.com,1999:blog-1452934552254010109.post-12138164875166659722016-01-30T15:32:00.000+08:002016-02-05T20:53:53.338+08:00Ultimate Coffee Marble Butter Cake<div style="text-align: justify;">
<i style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Coffee is such an essential "ingredient" to start off most of our mornings. Although I am not one of those that needs a cup in order to kick start the day, I do still enjoy a good cup of coffee. In fact, I am rather particular on the coffee flavour, its acidity and aftertaste.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">I was glad that ESSENSO™ MicroGround Coffee was introduced to me recently, especially since my busy schedule meant that I needed my coffee to be convenient and, at the same time, good. ESSENSO™ MicroGround Coffee is a blend of finely ground coffee and premium soluble instant coffee that is made from 100% Arabica coffee beans which deliver a deeper aroma and richer taste. It is now available in major hyper and supermarkets.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0U67qmam2zvkemYUITaQ_59UkH4L5oyEMKJIinLsLQK3p7t2Eilxx1WGrEct7-kiR_e3N7O_95cXhw3xLFLy2-XvXgJBHQ2i9Xj1CByhhN4ytVZ3Z1PY4xEoBzsLVybqFBtQDADVSsjo/s1600/IMG_3079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0U67qmam2zvkemYUITaQ_59UkH4L5oyEMKJIinLsLQK3p7t2Eilxx1WGrEct7-kiR_e3N7O_95cXhw3xLFLy2-XvXgJBHQ2i9Xj1CByhhN4ytVZ3Z1PY4xEoBzsLVybqFBtQDADVSsjo/s640/IMG_3079.jpg" width="464" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Currently ESSENSO™ MicroGround Coffee comes in 3in1 and 2in1 variants. Personally I enjoy each one of these coffees at different times. When I have cakes or pastries, I will opt for ESSENSO™ MicroGround Coffee 2in1. Do try!</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">To further enjoy this coffee, I created a recipe using ESSENSO™ MicroGround Coffee. I call it the Ultimate Coffee Marble Butter Cake. This delicious butter cake will not only attract the coffee lovers, it will even make the non-coffee drinkers crave for more.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiRr6DvlNqa0gHj1a90FgOMAN7yTthB6MJwWNkXcXVmJFeNkiAJ2qLhYlbT2J-h8Ad4KSt5NYwYa_JF35bWVxcUzoyBhQonePCYp4xiYS5yIYWXlZYRj1OGmTNPO4fV-ZjescKQRe6mo/s1600/IMG_0481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNiRr6DvlNqa0gHj1a90FgOMAN7yTthB6MJwWNkXcXVmJFeNkiAJ2qLhYlbT2J-h8Ad4KSt5NYwYa_JF35bWVxcUzoyBhQonePCYp4xiYS5yIYWXlZYRj1OGmTNPO4fV-ZjescKQRe6mo/s640/IMG_0481.jpg" width="474" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>I wanted a recipe that everyone can recreate at home. It is simple and yet special enough to wow your friends and family when you present this to them. So let's check out what we need.</i></span></div>
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<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><i><b>Ingredients for Ultimate Coffee Marble Butter Cake (makes an 8" by 8")</b></i></span></span><br />
<div style="-webkit-text-stroke-color: rgb(156, 117, 253); -webkit-text-stroke-width: initial; color: #9c75fd; line-height: normal;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Main Batter</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">250 g unsalted butter at room temperature</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">80 g caster sugar</span></i></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 packet of ESSENSO™ MicroGround Coffee 2in1</span></i></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">4 large egg yolks</span></i></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbsp pure vanilla extract (I used vanilla bean from 1 vanilla pod)</span></i></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">230 g cake flour</span></i></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1.5 tsp baking powder</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">100 ml buttermilk</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">4 large egg whites</span></i></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">80 g caster sugar</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">"Marble" batter</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp heated water</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2 packets of ESSENSO™ MicroGround Coffee 2in1</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp quality unsweetened cocoa powder (I use Valrohna)</span></i></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i style="font-family: Arial, Helvetica, sans-serif;"><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjjnEDmllKTr_5H8guGTjxdNrB3wbXm-Q4gWCSFSYYUrCyLswSiWVegz7piJ0PDlVmqoK_ibNxRJL_Z37oCbQ66_opyH8abqScB9Vh4-aK9fvLJgeXIYvEDXLbbunwzekAZX0y9Q-JeI/s1600/IMG_2987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjjnEDmllKTr_5H8guGTjxdNrB3wbXm-Q4gWCSFSYYUrCyLswSiWVegz7piJ0PDlVmqoK_ibNxRJL_Z37oCbQ66_opyH8abqScB9Vh4-aK9fvLJgeXIYvEDXLbbunwzekAZX0y9Q-JeI/s640/IMG_2987.jpg" width="568" /></a></div>
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<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="line-height: normal;"></span>In a large mixing bowl, add butter, caster sugar and a pack of ESSENSO™ MicroGround Coffee 2in1 in. Beat till light and fluffy, about 10-12 minutes at medium speed.</i></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal; margin: 0px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><span style="line-height: normal;"></span>Next add in the egg yolks, one at a time. Making sure that each yolk is well beaten into the batter until well-combined. Repeat till all yolks are mixed in.</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbwwUXHb4h0Fz7TX11ptgL-ZdcPpR9-0TK_cRhf24NTG9xLSO1udN9eEfjYpm_S_pcaCZQZ-Rc_3_ZsBBVwunaN7IunVCcGnKdoYwMMIGSnaF8z5XAbkJiySvemV4_E7faq1FPTfcpEjY/s1600/IMG_2998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbwwUXHb4h0Fz7TX11ptgL-ZdcPpR9-0TK_cRhf24NTG9xLSO1udN9eEfjYpm_S_pcaCZQZ-Rc_3_ZsBBVwunaN7IunVCcGnKdoYwMMIGSnaF8z5XAbkJiySvemV4_E7faq1FPTfcpEjY/s640/IMG_2998.jpg" width="502" /></span></a></div>
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<li style="line-height: normal; margin: 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: normal;"></span>Add in the vanilla bean or vanilla extract and continue to beat till thick and fluffy.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38tOu_9W8kVyNUHGQdWyeYurkBPImTCHfbUE2-W5dzAttVi2UX-Y7DirF2HzIzVXrF4L_dkli_-Uk93cNiYcOSagkGPXI9IUYbb9kjmb9YJ4q_iZBctyF3via28PEpftRpiFXtW7yryU/s1600/IMG_3001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38tOu_9W8kVyNUHGQdWyeYurkBPImTCHfbUE2-W5dzAttVi2UX-Y7DirF2HzIzVXrF4L_dkli_-Uk93cNiYcOSagkGPXI9IUYbb9kjmb9YJ4q_iZBctyF3via28PEpftRpiFXtW7yryU/s640/IMG_3001.jpg" width="640" /></span></a></div>
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<li style="line-height: normal; margin: 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: normal;"></span>Sift in the cake flour, salt and baking powder and beat at low speed till just combined.</span></i></li>
<li style="line-height: normal; margin: 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: normal;"></span>Finally, add in the buttermilk and beat till just combined as well.</span></i></li>
<li style="line-height: normal; margin: 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: normal;"></span>Preheat the oven to 160C. Grease and line a square 8" by 8" baking pan with parchment paper.</span></i></li>
<li style="line-height: normal; margin: 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: normal;"></span>In another mixing bowl, add in egg whites and the other 80 g of caster sugar. Beat the mixture till stiff peaks.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigR8KErkU7CjXMVeoOWkjQJyuZuwSOoFA3wzR1wzx_emS6C4L0gpcQ3qDlRlSNrjYRGmQHmcI4X-Y5VUUIFvL2qMpFtmFn42lQReHeZKZmr29lALXIrKViyDWwERwhr5iAxgkkVICKkPY/s1600/IMG_3017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigR8KErkU7CjXMVeoOWkjQJyuZuwSOoFA3wzR1wzx_emS6C4L0gpcQ3qDlRlSNrjYRGmQHmcI4X-Y5VUUIFvL2qMpFtmFn42lQReHeZKZmr29lALXIrKViyDWwERwhr5iAxgkkVICKkPY/s640/IMG_3017.jpg" width="640" /></span></a></div>
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<li style="line-height: normal; margin: 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: normal;"></span>In 3 separate portions, gently fold in the egg white batter to the main batter. Do not overmix.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0Qxhn6OQrdzoFaxkXH3kgsKWAjsba96aAkMx7vM_4dP36KjEcOv_Gw9qNrHciXRZEcZrh09BE2mSl2YrJrK33gWRwrQv2rIexbdeMT2RZTQsAi_WXxtBI20odBGl_mqB4ZZ3XbjjjlI/s1600/IMG_3028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk0Qxhn6OQrdzoFaxkXH3kgsKWAjsba96aAkMx7vM_4dP36KjEcOv_Gw9qNrHciXRZEcZrh09BE2mSl2YrJrK33gWRwrQv2rIexbdeMT2RZTQsAi_WXxtBI20odBGl_mqB4ZZ3XbjjjlI/s640/IMG_3028.jpg" width="640" /></span></a></div>
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<li style="line-height: normal; margin: 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: normal;"></span>Reserve about 1/4 cup of the batter. Then pour the rest of the batter into the prepared baking pan.</span></i></li>
<li style="line-height: normal; margin: 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: normal;"></span>Next we prepare the "marble batter". Using a small bowl, heat up the 2 tbsp of water. Add in the cocoa powder and 2 packets of ESSENSO™ MicroGround Coffee 2in1.</span></i></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZyqwb7z8WauULubH6z5APOhpLWOznr3XIE7wNgMqCwzrzMaRW17unikBUGzJLNV8-iaXM3H89KSHU3WnW7lEO5Ld6WpA9frABgfNA4Po6ycbdUQvFH37roO32qKCnCvAuVtPRsug12w/s1600/IMG_3042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZyqwb7z8WauULubH6z5APOhpLWOznr3XIE7wNgMqCwzrzMaRW17unikBUGzJLNV8-iaXM3H89KSHU3WnW7lEO5Ld6WpA9frABgfNA4Po6ycbdUQvFH37roO32qKCnCvAuVtPRsug12w/s640/IMG_3042.jpg" width="640" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span></div>
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<li style="line-height: normal; margin: 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: normal;"></span>Mix well. You should get a thick paste. Add the paste to the reserved 1/4 cup cake batter and fold in till well-combined.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiow266JZQHrhKJrRPEJKT4ljOvsBNn-pYx_ZAkF1S8wncOGmu6nLrrSOZMdvM7WXqIM6Ru4nqC8r9tqwDayuwQQl9YMSkEiumISkdKrxfQSqMc0bXfLhx7-5Wa-a8g5TSTxvUV4L8uzO4/s1600/IMG_3049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiow266JZQHrhKJrRPEJKT4ljOvsBNn-pYx_ZAkF1S8wncOGmu6nLrrSOZMdvM7WXqIM6Ru4nqC8r9tqwDayuwQQl9YMSkEiumISkdKrxfQSqMc0bXfLhx7-5Wa-a8g5TSTxvUV4L8uzO4/s640/IMG_3049.jpg" width="534" /></span></a></div>
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<li style="line-height: normal; margin: 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: normal;"></span>Scoop dollops of the coffee cocoa batter over the main batter. Then using a toothpick, swirl the batter around to create marbling effect.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj558vh7L51lMZ1P6MtxN4yOHMUKMe1ZaE5vJ8oyUR_RbCSs5V_4YVb0BUIdYzZXQrXCQfR8-JFhlH9iPpy8M1Qd9bW3ckJctc9jE4i6Zp0suKy_C_U07Urw9cy1jz0If7pv2qwx_yc2Qg/s1600/IMG_3052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj558vh7L51lMZ1P6MtxN4yOHMUKMe1ZaE5vJ8oyUR_RbCSs5V_4YVb0BUIdYzZXQrXCQfR8-JFhlH9iPpy8M1Qd9bW3ckJctc9jE4i6Zp0suKy_C_U07Urw9cy1jz0If7pv2qwx_yc2Qg/s640/IMG_3052.jpg" width="640" /></span></a></div>
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<li style="line-height: normal; margin: 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: normal;"></span>No worries if the marbling effect is not as perfect. As long as the cake tastes great, that’s the most important.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigt1oNRKHupADPOBm76zG5yD-JOF1k55u9QMduYTzZMLe5rrUGNPrXX04NDUSTuWZjIcPJY1Yft4xHZVe4NE3BA2kdwvoE0ZJ6eqnFoMeT59BQSNOWL45GbdFTls74POijFMZflhaWNkY/s1600/IMG_3060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigt1oNRKHupADPOBm76zG5yD-JOF1k55u9QMduYTzZMLe5rrUGNPrXX04NDUSTuWZjIcPJY1Yft4xHZVe4NE3BA2kdwvoE0ZJ6eqnFoMeT59BQSNOWL45GbdFTls74POijFMZflhaWNkY/s640/IMG_3060.jpg" width="596" /></span></a></div>
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<li style="line-height: normal; margin: 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: normal;"></span>Bake in the preheated oven at 160C for 43-45 mins till the tester comes out clean.</span></i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNs-ySp21uaszhV1MfmC_ExInQNKu-gk2AekHaqiG7yEMVJ1pZ-AhyAiPwoL2na7tAnIqjXBumes13BwhE7B8SuPHQvjT_Px5hK7A-twM36HaqV3bCuoRnApTPr4ml9pwPa803-qbfio/s1600/IMG_3066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQNs-ySp21uaszhV1MfmC_ExInQNKu-gk2AekHaqiG7yEMVJ1pZ-AhyAiPwoL2na7tAnIqjXBumes13BwhE7B8SuPHQvjT_Px5hK7A-twM36HaqV3bCuoRnApTPr4ml9pwPa803-qbfio/s640/IMG_3066.jpg" width="592" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">The wonderful coffee aroma that fills the whole house was just amazing! Inhaling coffee! You guys should totally try it.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUw-nhf7VKXNLIJoueNZndIvW8blup5hJ7mwXocXB6d_1sy9sw0a0Btg10LyMkyy4Z9AD0z7I11rPyZMrZDl7lBLBeSxD0DmpS-di09TzNMQ4g42xLVBkMd6b7RzgEZo_CJgiLy9am0_Y/s1600/IMG_3093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUw-nhf7VKXNLIJoueNZndIvW8blup5hJ7mwXocXB6d_1sy9sw0a0Btg10LyMkyy4Z9AD0z7I11rPyZMrZDl7lBLBeSxD0DmpS-di09TzNMQ4g42xLVBkMd6b7RzgEZo_CJgiLy9am0_Y/s640/IMG_3093.jpg" width="526" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">I actually enjoyed having this marble cake with a cup of ESSENSO™ MicroGround Coffee 2in1. It paired off perfectly!</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mKCZ8B9O9gOhtXO_yj6bYIE4knnNri5dHHhHWOY5FaSuSHGreiCVco973MSy6IQShM4Ds6XCITMOQ1XDaSGudYIgy-38kQHOZ6mxBRqkRm28JiFrHYvfLLRo4e1yn8qnndftb5XCYiI/s1600/IMG_3100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mKCZ8B9O9gOhtXO_yj6bYIE4knnNri5dHHhHWOY5FaSuSHGreiCVco973MSy6IQShM4Ds6XCITMOQ1XDaSGudYIgy-38kQHOZ6mxBRqkRm28JiFrHYvfLLRo4e1yn8qnndftb5XCYiI/s640/IMG_3100.jpg" width="640" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Adding coffee in both the main batter and the "marble batter", making it truly the ultimate coffee cake.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpqWlr3AkLlVQqbfM84kzR8R4ZT1dWqYsgM6sYOh0OBaow2HrIY7CoS-nnc_50SnIKE9QzeFyFAHgDZ4hNlESyrPXlM5tLjU0vcFZiSSE7wCYTUjxI2EbWbV0JjjZjFm9qKvXque_-tE8/s1600/IMG_3107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpqWlr3AkLlVQqbfM84kzR8R4ZT1dWqYsgM6sYOh0OBaow2HrIY7CoS-nnc_50SnIKE9QzeFyFAHgDZ4hNlESyrPXlM5tLjU0vcFZiSSE7wCYTUjxI2EbWbV0JjjZjFm9qKvXque_-tE8/s640/IMG_3107.jpg" width="640" /></span></a></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">A couple things to note while baking this cake:</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">1) Do not overmix the batter or it will yield a less fluffy and coarser texture.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">2) Work with butter that is not too soft, meaning when you press it, it should yield slightly and not mushy.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">In this way, when you beat with sugar, the batter will be lighter and fluffier.</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">3) Do not overbeat the egg white. Again if the egg white is overbeaten the overall texture of the cake will be coarser and might even "collapse".</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;">So the next time you go shopping for that instant coffee, do give ESSENSO™ MicroGround Coffee a try. And do not forget to reserve that few packs to bake this cake too...just saying. :)</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXCFWgsxhyphenhyphen_YgU5LyLHTHsZibeMfeXmyxTQIORspt0E1hI5u51wFeIDFkTYxoIMMZ9TSrAx26TR6MYbOXrk-4fWZYMBo2YDPns24PeA1uTHGGPXuY8AhTrFAp9YzGpsqN5J0Ch85qWME/s1600/HBS_sign1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXCFWgsxhyphenhyphen_YgU5LyLHTHsZibeMfeXmyxTQIORspt0E1hI5u51wFeIDFkTYxoIMMZ9TSrAx26TR6MYbOXrk-4fWZYMBo2YDPns24PeA1uTHGGPXuY8AhTrFAp9YzGpsqN5J0Ch85qWME/s1600/HBS_sign1.jpg" /></a></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com4tag:blogger.com,1999:blog-1452934552254010109.post-59749323858460895492016-01-20T11:55:00.000+08:002016-01-20T11:55:01.639+08:00Egg stuffed Meatloaf<div style="text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;">This recipe has been on my dinner menu for a couple times but somehow it didn't manage to make it here on the blog since I thought it is quite a straight forward recipe anyway. But after some thought, I decided to share it since busy mummies can definitely use more one dish ideas, especially those that are sure to appeal the kids. Tender juicy minced meat coated with tangy sweet tomato sauce, encasing soft entered egg, baked till it is caramelised outside and yet moist inside.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEABiv3DcTwd5B7kfHRgZhYtZF_oFMrViineyODtZw1WRHzCUiI89GUuo-ezyIjcRDpkC-b8_M1Low_bA-zoXhVODbdDJcTX6fuNonapOoLHtZ5PmclQ1oHDHrapwy62MI-rzuJFhevE/s1600/IMG_0588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEABiv3DcTwd5B7kfHRgZhYtZF_oFMrViineyODtZw1WRHzCUiI89GUuo-ezyIjcRDpkC-b8_M1Low_bA-zoXhVODbdDJcTX6fuNonapOoLHtZ5PmclQ1oHDHrapwy62MI-rzuJFhevE/s640/IMG_0588.jpg" width="512" /></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">Notice that I added an asian twist to the flavouring using the asian seasoning instead of the usual salt and pepper. </span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>I see this recipe is best presented in video form, so if you want a more pictorial explanation, head on over to my FB HoneyBeeSweets Kitchen to see the complete video on how I make this meatloaf.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">As for this, I shall keep it a short post. So let's just take a look at what we need:</span></i></div>
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<i><span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><b>Ingredients for Egg stuffed MeatLoaf: (serves 4 pax)</b></span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">500 g minced pork</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>3-4 cm thick ginger, peeled, and minced using microplane</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 slice of day old bread, blend till fine bread crumbs</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>100 ml fresh milk</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 large egg</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>I large onion, chopped small</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>3-4 eggs (to be "hidden" in the meatloaf)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="color: #741b47; font-family: Arial, Helvetica, sans-serif;"><i><b>Seasoning:</b></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 tbsp soy sauce</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1/4 tsp white pepper</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 tsp sugar</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 tsp sesame oil</i></span></div>
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<span style="color: #b45f06; font-family: Arial, Helvetica, sans-serif;"><i><b>Tomato basting sauce :</b></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1/4 cup tomato ketchup </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 tsp chicken seasoning</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1/2 tsp white pepper</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><b style="color: #bf9000;">Vegetable for roasting: </b>(You don't need many, you can change to any veg you like)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 russet potato, peeled and cubed (I used a melon scoop to scoop out the potatoes)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>5-6 asparagus, cut off tough ends, and cut into smaller segments</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>6-8 large cherry tomatoes</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 red onion, peeled and cut into large chunks</i></span></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>In a preheated pan, add in 1 tbsp of olive oil and the chopped large onion. Sauté it over low fire till it caramelised. Set aside for use later.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>In a large mixing bowl, place the minced meat, minced ginger, bread crumbs, milk, caramelised onion and egg in. You then add in all of the seasoning and mix in everything. When it is well incorporated, set aside to marinate for 30 minutes.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>In a small pot, bring some water to a boil. Carefully place the eggs in and let it boil for a good 6 minutes. Once time's up, remove the eggs and place in a bowl of ice water to stop the cooking. (note that this is the usual method to get soft-center boiled eggs)</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Peel the eggs' shell once it has cooled and set aside for use later.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Preheat the oven to 180C.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Oil the baking dish, place about 3 tbsp of the meat loaf mixture in a long rectangular manner on the baking pan. (See video to better understand)</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Place the boiled eggs in a straight line on the meatloaf mix.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Then use the remaining meatloaf mixture and cover the 3 eggs, shaping it into a log with the eggs hidden inside.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Prepare the tomato basting sauce but mixing everything together in a small bowl. Brush the meatloaf with the basting sauce using half the amount. </i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Toss the cut vegetables in 1 tbsp of olive oil and distribute them around the meatloaf.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Bake in the preheated oven for 45-50 minutes. Brush the meatloaf with the remaining tomato basting sauce in between baking time. </i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Once it is baked, bring out the baking pan and let the meatloaf cool down a little before slicing into it. </i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Serve with the roast vegetables on the sides. Enjoy!</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQU08a3vne_gpMmF6UGQgAHpCYIj8GBxLnUqiCdQHHt8CrgtkbG7FqT-G3h6iUnU1-pWP9qb6X0i3hkigPVj2jW_5KWXUEJUtuJbbXKr5DCEE2pYa5E6NV22f-XSKHFVR6B2WL4r0iLw/s1600/IMG_3139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQU08a3vne_gpMmF6UGQgAHpCYIj8GBxLnUqiCdQHHt8CrgtkbG7FqT-G3h6iUnU1-pWP9qb6X0i3hkigPVj2jW_5KWXUEJUtuJbbXKr5DCEE2pYa5E6NV22f-XSKHFVR6B2WL4r0iLw/s640/IMG_3139.jpg" width="480" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>The center of the eggs are still soft and curdy, just perfect with the tender and flavourful meatloaf. Adding the eggs gives this traditional old European dish a delicious twist. Plus it is so easy to make! My kids loved it. </i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9Hirmog9QN7KTCwzuJxFws40Pz0Af4G2PpeoiEZ_mkpU0SZgtM0w4CmsJ2wQxvxuhZ3nzDTcnGXgmk4tEaX7yCCoa0GSZAvJwy2VM1hLORzQf86gUg5VU1UUioesZDX4DbXSBhiTDj8/s1600/IMG_3144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9Hirmog9QN7KTCwzuJxFws40Pz0Af4G2PpeoiEZ_mkpU0SZgtM0w4CmsJ2wQxvxuhZ3nzDTcnGXgmk4tEaX7yCCoa0GSZAvJwy2VM1hLORzQf86gUg5VU1UUioesZDX4DbXSBhiTDj8/s640/IMG_3144.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Hope this post has inspired you to try out cooking meatloaf. Some may think this is "Ang mo" dish, but you can change it to whichever way you like. Perhaps you can also cooked some rice to go with it too haha!</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Happy cooking all!</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXCFWgsxhyphenhyphen_YgU5LyLHTHsZibeMfeXmyxTQIORspt0E1hI5u51wFeIDFkTYxoIMMZ9TSrAx26TR6MYbOXrk-4fWZYMBo2YDPns24PeA1uTHGGPXuY8AhTrFAp9YzGpsqN5J0Ch85qWME/s1600/HBS_sign1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXCFWgsxhyphenhyphen_YgU5LyLHTHsZibeMfeXmyxTQIORspt0E1hI5u51wFeIDFkTYxoIMMZ9TSrAx26TR6MYbOXrk-4fWZYMBo2YDPns24PeA1uTHGGPXuY8AhTrFAp9YzGpsqN5J0Ch85qWME/s1600/HBS_sign1.jpg" /></a></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com3tag:blogger.com,1999:blog-1452934552254010109.post-2798792435999558362016-01-01T20:49:00.001+08:002016-01-01T20:49:19.592+08:00Roasted Curry Whole Chicken (Coconut oil version)<div style="text-align: justify;">
<i>Ahh, yes...roast chicken. Almost too classic a dish that any cook ever missed cooking it. Truth enough, I have been roasting chicken all these while, almost once a month if I am not wrong. But been blogging for close to 8 years now, I have yet posted up a single roast chicken recipe...wow. What have I been doing. :P I guess it is never too late yes? After all, classic dishes can never get old. :) And instead of the usual roast chicken we are all familiar with, fresh herbs, lemons etc...I decided to go with a twist this time. A fusion twist perhaps. May I present you my "Roasted Curry Whole Chicken".</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRK81lCXlqP48cf55OBgb6_35L6oC2-ZhyphenhyphenHv3FKaMcCnQ396VUP-zdDrPvGK6yovrRB1fQ4GEhyrw60F_xpqL7L-ZO1zLWK6svWQFhjTyBuXBpUuhSfmoZxl3tswRu6jd_7RqgRLZizwc/s1600/IMG_2154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRK81lCXlqP48cf55OBgb6_35L6oC2-ZhyphenhyphenHv3FKaMcCnQ396VUP-zdDrPvGK6yovrRB1fQ4GEhyrw60F_xpqL7L-ZO1zLWK6svWQFhjTyBuXBpUuhSfmoZxl3tswRu6jd_7RqgRLZizwc/s640/IMG_2154.jpg" width="640" /></a></div>
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<i>Using the right tool and ingredients makes a whole lot of difference in cooking. Especially in dishes like roasting. To name a few of the important ones; </i></div>
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<i>(1) Use fresh chicken, never frozen chicken. This ensures the roast meat to be tender and even juicy.</i></div>
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<i>(2) Using the right roasting dish. This time I used my trusty Le Creuset buffet casserole. The special enamel cast iron pot ensures even temperature distribution, kept the meat moist and even having the vegetables perfectly roasted as well.</i></div>
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<i>(3) Use the right spices and marinating formula. Some spices just cannot make it, spend a little more and use the quality ingredients to create a dish totally worth your calories and bucks.</i></div>
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<i><br /></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nOG1FQmu7tEH4KLvSFDbxpb5hY8JnFQ129VH2_GEP5rHsB5qkvMy6nGJIKSELk21X8oEdaaQTNfwMbW-Byxu92DJ2UM7r7w3ckkqAYk9P1wDkQf21IwuSt8x2O8oB1uJylqFcbA4R7U/s1600/IMG_8112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nOG1FQmu7tEH4KLvSFDbxpb5hY8JnFQ129VH2_GEP5rHsB5qkvMy6nGJIKSELk21X8oEdaaQTNfwMbW-Byxu92DJ2UM7r7w3ckkqAYk9P1wDkQf21IwuSt8x2O8oB1uJylqFcbA4R7U/s640/IMG_8112.jpg" width="512" /></a></div>
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<i>When you think of curry, you think of coconut milk. Yes that fragrant lemak taste. But I decided to make this a more healthy version. Instead of the usual creamy coconut milk, I opted for organic coconut oil and 3 tbsp of evaporated milk. If you have to know, yes you can use the usual coconut milk, but I cannot guarantee similar result.</i></div>
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<i><br /></i></div>
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<i>Perhaps now we can go through the whole recipe and you shall have a much clearer picture of how I put all this together in creating this lovely fuss free dish.</i></div>
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<i><br /></i></div>
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<i><b><span style="color: #660000;">Ingredients for Roasted Curry Whole Chicken (Serves 3-4 pax)</span></b></i></div>
<div style="text-align: justify;">
<i>1 whole chicken (~1.5kg)</i></div>
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<i>1 whole garlic bulb</i></div>
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<i>1 big red onion</i></div>
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<i>3 medium potatoes, washed, peeled and cut into bite size</i></div>
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<i>1/2 carrot, peeled and cut into bite size</i></div>
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<i>1 small egg plant, cut into bite size</i></div>
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<i>Pumpkin, peeled and cut into bite size (Surface area of pumpkin smaller then my palm)</i></div>
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<i><b><span style="color: #741b47;">Marinate:</span></b></i></div>
<div style="text-align: justify;">
<i>4-5 tbsp curry powder (I used <a href="http://www.shermay.com/eshop/shermays-fine-food/nonya-chicken-curry-powder-0">Shermay's Nonya Curry Powder</a> )</i></div>
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<i>1 tsp salt</i></div>
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<i>1/2 tsp ground white pepper</i></div>
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<i>4 tbsp organic coconut oil (2 tbsp for vegetables, 2 tbsp for chicken)</i></div>
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<i>1 heaping tbsp finely grated ginger that has been peeled</i></div>
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<ul>
<li><i>Slice the garlic</i><i> horizontally across, revealing all the hearts of the garlic cloves. The "top" of the garlic cloves, removed skin and chop them up. While leaving the "bottom" of the whole garlic bulb intact.</i></li>
<li><i>Chop off the head and neck of the chicken. You can remove the backside if you don't fancy it. Then cut open the back, so the chicken can be open up from the back and lay flat.</i></li>
<li><i>Rinse the chicken with clean water and drain. Dap dry and put 2-3 tbsp curry powder, grated ginger, pepper and salt all over the body. Let the chicken marinate for at least 30 minutes.</i></li>
<li><i>Preheat the oven to 200C. An aluminium sheet to cover the chicken later.</i></li>
<li><i>Next prep your Le Creuset baking dish or pot. I am using my beautiful 26 cm Caribbean Blue Buffet Casserole pot to do the job. Place all your cut vegetables in it. Season the vegetables with salt and pepper, then drizzle 2 tbsp of organic coconut oil over them. Give it a good toss to combine. Spread them out evenly but slightly shallower in the middle where you will be placing the chicken.</i></li>
<li><i>Place the half sliced garlic bulb right in the middle over the vegetables. Then you lay the marinated chicken over the garlic, making sure the whole surface is spread upwards. Innards facing down on the garlic and vegetables. </i></li>
<li><i>Drizzle 2 tbsp of coconut oil over the chicken and gently rub all over. When done, sprinkle another 1-2 tbsp of curry powder all over the surface of the chicken, spread evenly.</i></li>
<li><i>Lastly, drizzle the 3 tbsp of evaporated milk all over the chicken and vegetables. This will create a creamy flavour to the chicken...but don't worry, the skin will still be nice and crisp. But of course you can opt not to add the evaporated milk, but the gravy will be clear not creamy like a curry gravy.</i></li>
</ul>
<i></i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-28jQfsolZZgY4qo6d5hiEUR6HSBqvBhQ1TpPUBtzWXFJkYMC7k7sE7cqALZpV7HUijafDEswffa8ndGdR0I7FQQjbqm-pddkGPsSBMDez4mgSH1lBGGItszR7aqXSdtzD6gaYN8Q9E/s1600/IMG_2133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-28jQfsolZZgY4qo6d5hiEUR6HSBqvBhQ1TpPUBtzWXFJkYMC7k7sE7cqALZpV7HUijafDEswffa8ndGdR0I7FQQjbqm-pddkGPsSBMDez4mgSH1lBGGItszR7aqXSdtzD6gaYN8Q9E/s640/IMG_2133.jpg" width="640" /></a></i></div>
<i>
</i>
<ul>
<li><i>The end of the preparation should look something like this:</i></li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOXlRFdyIwrdYG5N8QLabn_kGU1pexujVXIVOCLx05cGUWufFnYjsUAtt290ho6Ff9lsJBmX-kbDcO8cdGvxPoTpkLJPALZIBa-P_ItUvf2RVq4HWOamQhHb5f8JeGcVZ0qfX-rX9RS4/s1600/IMG_2127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinOXlRFdyIwrdYG5N8QLabn_kGU1pexujVXIVOCLx05cGUWufFnYjsUAtt290ho6Ff9lsJBmX-kbDcO8cdGvxPoTpkLJPALZIBa-P_ItUvf2RVq4HWOamQhHb5f8JeGcVZ0qfX-rX9RS4/s640/IMG_2127.jpg" width="640" /></a></div>
<div style="text-align: justify;">
<ul>
<li><i>Place the whole casserole into the preheated oven. Bake for 20 minutes. Then rotate the casserole 180 degrees and then bake another 25 minutes. Cover the casserole loosely with the aluminium sheet if you find the roast chicken is getting too charred. (<span style="color: #f1c232;">Note that I did not cover with the Le Creuset pot's cover is because I still want the chicken to have a crisp skin. Covering it with the casserole cover, the liquid will not be able to escape that easily</span>.)</i></li>
<li><i>When baked, remove the whole casserole pot out of the oven. Let it cool slightly before you cut the chicken, so as to preserve the juices.</i></li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5BM2Nq1FjGkx5YZ9kkA_HDXMeYmvosCnPz3FIg3H3HKVmwk9SJKjK87e0xhURUoa-RQ5x5O3yt0cFLksIKPqiYQc8zg6Nfc_Fm1WHBqJX8f8N5IGrHTpkGMUNU2RLNJt43uFu4FFOnU/s1600/IMG_2141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5BM2Nq1FjGkx5YZ9kkA_HDXMeYmvosCnPz3FIg3H3HKVmwk9SJKjK87e0xhURUoa-RQ5x5O3yt0cFLksIKPqiYQc8zg6Nfc_Fm1WHBqJX8f8N5IGrHTpkGMUNU2RLNJt43uFu4FFOnU/s640/IMG_2141.jpg" width="640" /></a></div>
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<i><br /></i></div>
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<i>Skeptical? I don't blame you. But let me assure you, the end product is nothing short of the flavours of what a curry chicken should be. Mildly spicy and yet bursting with spices and flavours. The juices from the roast chicken combined with coconut oil and evaporated milk is probably one of the most amazing gravies I have tasted and still don't feel any guilt sipping it.</i></div>
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<i><br /></i></div>
<div style="text-align: justify;">
<i>I have to say that the flavours from the Nonya curry powder was just perfect, even when paired with coconut oil and evaporated milk. You might think without the presence of coconut milk this dish will probably not as awesome...but it was quite the opposite. The taste is almost exactly like a Nonya curry chicken but with crispy skin, best of both worlds!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22BeFlIARi6RiAqKueIyTueEcxSoFYFprC8cMPYmCmZaYhrBULVfFpRMcy457OsuyslXfJ6hcVeP5jXL44knaI2B_aWIy3AZm0YinDl41YOWfhWCPPGiFJkQ91ZUxbYJa_ZAQPA3Ni-M/s1600/IMG_2149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh22BeFlIARi6RiAqKueIyTueEcxSoFYFprC8cMPYmCmZaYhrBULVfFpRMcy457OsuyslXfJ6hcVeP5jXL44knaI2B_aWIy3AZm0YinDl41YOWfhWCPPGiFJkQ91ZUxbYJa_ZAQPA3Ni-M/s640/IMG_2149.jpg" width="426" /></a></div>
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<i>When you slice into the crispy roasted skin and revealing the tender, juicy meat, just hearing the crisp-crackling sound can be so rewarding! This is truly happiness not just in the tummy but knowing a classic dish like roast chicken can after all be zest up all new and renewed. Tom-yam flavour next time yes?</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTDFJ0Go88PGyvBbHzZxUJVaQ3MiAbIe-p7KSGz5348hqCaPPErXzh0JAvtvc8jeD_pQZ2l0QgdQyrW_MNx4aNMWSoUnfJv3l_7QqfzXnxNvQw2zE_Nl1nGqC1YKn_ReyYiQLMFVoMFI/s1600/IMG_2157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDTDFJ0Go88PGyvBbHzZxUJVaQ3MiAbIe-p7KSGz5348hqCaPPErXzh0JAvtvc8jeD_pQZ2l0QgdQyrW_MNx4aNMWSoUnfJv3l_7QqfzXnxNvQw2zE_Nl1nGqC1YKn_ReyYiQLMFVoMFI/s640/IMG_2157.jpg" width="426" /></a></div>
<div style="text-align: justify;">
<i>Just look at that moist meat and golden crisp skin! The juices from the chicken, the coconut oil, the sweetness from the root vegetables, the </i><i>evaporated milk </i><i>and of course the </i><i>curry powder</i><i> ...creating an amazing curry vegetables at the bottom.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLriqO9dJasTlRf_KWS65hNu2VeeaGqCHfpZUdywSghhXWF4iX7MmoTSwi3-CbTgGKSa2HZE60d1QXEtq97Q3dagj44mdjH6Fnrp1TFLYH-ePPVu8vFHWqigfSYE1MsEaVtWzK3bhR6W0/s1600/IMG_2173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLriqO9dJasTlRf_KWS65hNu2VeeaGqCHfpZUdywSghhXWF4iX7MmoTSwi3-CbTgGKSa2HZE60d1QXEtq97Q3dagj44mdjH6Fnrp1TFLYH-ePPVu8vFHWqigfSYE1MsEaVtWzK3bhR6W0/s640/IMG_2173.jpg" width="640" /></a></div>
<i>So the next time you want to roast a chicken, maybe you might want to kick it up a notch? Try something out of the norm? Try using curry seasoning and wow your family and friends with this creativity.</i><br />
<i><br /></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwHfQh5Q6O3jCMOHE1BkQ2nXXah3e3DrokbqwUCRbq58fySt8GJ9VLuIP8eOkXxD5CT-YimLdY-ZcLfvUvzoAEFENO3Y5ZQWIIm77iXy6eavmwtI87-ShoWLmUXv-e7LOvSR9M5t4DlE/s1600/IMG_2165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihwHfQh5Q6O3jCMOHE1BkQ2nXXah3e3DrokbqwUCRbq58fySt8GJ9VLuIP8eOkXxD5CT-YimLdY-ZcLfvUvzoAEFENO3Y5ZQWIIm77iXy6eavmwtI87-ShoWLmUXv-e7LOvSR9M5t4DlE/s640/IMG_2165.jpg" width="640" /></a></div>
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<i>Now tell me that's not tempting looking... slurp! Enough tempting, get cooking!</i></div>
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<i><br /></i></div>
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<i>I will be sharing the video on how I cook this dish on my FB HoneyBeeSweets Kitchen soon, so stay tune.</i></div>
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<i><br /></i></div>
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<i>Happy New Year Everyone!</i></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com3tag:blogger.com,1999:blog-1452934552254010109.post-66527204483902801032015-12-30T16:30:00.000+08:002016-01-04T21:06:43.482+08:00Durian Chiffon Cupcakes<div style="text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;">You would think that fruits durian, kumquat and even cranberries are seasonal fruits that only available certain times of the year. But with the help of proper packing and freezing methods, you can practically have these fruits all year round! So when you crave for that durian chiffon cake or egg tart, remind yourself to buy extra next time to keep in the freezer for "rainy days". I would usually freeze in smaller packs of 100 g which would be easier to when I use them for baking. </span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;">Today I will be sharing this lovely Durian Chiffon Cupcake recipe which you can, yes you can, bake as and when you have some durian whether fresh or frozen. I used only 200 g of durian flesh, which is only about 4 fruit amount of D24....okay lah, you are not wasting anything when you use it to bake, it still goes into your tummy!</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRBobEyF8TqaTNK5fZBH_Ap-hO2lnRGY-XgysTPjKor2H_vDroppRdEUKi8Qdzxh668ywL5syO4rNQbNM74vlqnvituVSbIu43f920jHsQs3nBXGGZzPUrTusjPmethlomIgcaosEhN0/s1600/IMG_7165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRBobEyF8TqaTNK5fZBH_Ap-hO2lnRGY-XgysTPjKor2H_vDroppRdEUKi8Qdzxh668ywL5syO4rNQbNM74vlqnvituVSbIu43f920jHsQs3nBXGGZzPUrTusjPmethlomIgcaosEhN0/s640/IMG_7165.JPG" width="510" /></span></a></div>
<div style="text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;">My first trial on this recipe and really glad that it still manage to turn out so wonderful. When I started off writing this recipe, I had the idea of a chiffon cake texture which is not too soft or mushy. I want soft but still springy and a slight bite to it. I would feel substantial enough after eating one. So if I compare this with Ogura cake, this is contains slightly more substance, not that melt away feel when you eat an Ogura steam baked cake. Perhaps it is my own personal preference, I love mine this way. But if you love Ogura cake, hop <a href="http://honeybeesweets88.blogspot.sg/2013/02/kumquat-banana-chocolate-chip-ogura-cake.html">over here</a> and <a href="http://honeybeesweets88.blogspot.sg/2012/08/dreamy-soft-pandan-cake.html">here</a> to check out my recipes. :)</span></i></div>
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<div style="text-align: justify;">
<i><b><span style="color: #660000;">Ingredients for Durian Chiffon Cupcakes</span></b></i></div>
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>5 egg yolks</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>50 g caster sugar</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>1/3 tsp salt</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>200 g durian flesh</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>100 ml evaporated milk</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><i>50 ml organic cold pressed coconut oil ( you can use vegetable oil or melted butter)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>150 g cake flour (sifted)</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>1 tsp baking power</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<i style="font-family: Arial, Helvetica, sans-serif;">5 egg whites</i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>80 g caster sugar</i></span></div>
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<ul>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><i>Separate the egg yolks from the egg whites. I usually use cold eggs from the refrigerator, much easier to separate.</i></span></li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQLZOuDTVe1jI9HGxVYPEVG-Lm2g32kWLknzEWLgI5RVZhta3iW90uj_bNf6mOa2uTzx5Ok6wulhyphenhyphenbrJ7WhUA7TQUmwPTYQUa2ivjaZjoRArsWo8jlfSu9GiBOeLzjcVcdY1P3Em11gI/s1600/IMG_0919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQLZOuDTVe1jI9HGxVYPEVG-Lm2g32kWLknzEWLgI5RVZhta3iW90uj_bNf6mOa2uTzx5Ok6wulhyphenhyphenbrJ7WhUA7TQUmwPTYQUa2ivjaZjoRArsWo8jlfSu9GiBOeLzjcVcdY1P3Em11gI/s640/IMG_0919.jpg" width="640" /></a><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Whisk the egg yolks and 50 g of the caster sugar till it is double in volume and creamier.</i></span></li>
</ul>
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJKfw1cZ2Zdl1iRdmWmd_SM_bCIHYPXgIvBaFHFvcE-vYmotMeSzwI2QgYKBu8o9T5kuk5ThIj0Rx5O1GAg1a-wmfG-uzZT7pKXWuOdhGSOuTJhyphenhyphenk_jMAlfPOK4QRrEt6sv4Zg0slY6s/s1600/IMG_0921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJKfw1cZ2Zdl1iRdmWmd_SM_bCIHYPXgIvBaFHFvcE-vYmotMeSzwI2QgYKBu8o9T5kuk5ThIj0Rx5O1GAg1a-wmfG-uzZT7pKXWuOdhGSOuTJhyphenhyphenk_jMAlfPOK4QRrEt6sv4Zg0slY6s/s640/IMG_0921.jpg" width="640" /></a><i><br /></i></span><br />
<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>In the blender, add the durian flesh and 100 ml evaporated milk. (Note that evaporated milk is creamier then fresh milk, so try not to substitute it) Blend till mixture is smooth and creamy. Set aside for use later.</i></span></li>
</ul>
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<ul>
<li><i><span style="font-family: Arial, Helvetica, sans-serif;">Whisk the blended durian cream into the egg yolk batter. Then add in coconut oil and combine as well.</span></i></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqElEnaMzxdQ-25qQDMhqb7XW-CtvGkFKkZ_JmWEdPpN1yEkUAelBTuhyphenhyphen4YASYDLo-UHS4tLa9mymxsIhdRpvEK4jFcr8ajSNuF3Td07FQ5MbeuRNjyJo0YpERKmRmq0AkIb_HpLz-NwI/s1600/IMG_0932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqElEnaMzxdQ-25qQDMhqb7XW-CtvGkFKkZ_JmWEdPpN1yEkUAelBTuhyphenhyphen4YASYDLo-UHS4tLa9mymxsIhdRpvEK4jFcr8ajSNuF3Td07FQ5MbeuRNjyJo0YpERKmRmq0AkIb_HpLz-NwI/s640/IMG_0932.jpg" width="486" /></span></a></div>
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<li><i><span style="font-family: Arial, Helvetica, sans-serif;">Next sift in the cake flour, baking powder and salt, and whisk to combine till no visible lumps and creamy.</span></i></li>
<li><i><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 160C, prepare cupcake liners. I baked about 14-15 of these 4 oz cupcakes.</span></i></li>
<li><i><span style="font-family: Arial, Helvetica, sans-serif;">Beat the egg whites with the remaining caster sugar till it reaches stiff peaks.</span></i></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1kp0syFh1-hw2rRv9gXuulO_hCY939bjbNEstRMP5ZSedD1Fmz-hrYD2XMUgO8b2ax4YqZpSe_wcyE4CTi5JO4lctQJwawfmGhv5f_meBglhsK-4nBwXITcQVSa7uncTs97Jq0EZ7kE/s1600/IMG_0938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1kp0syFh1-hw2rRv9gXuulO_hCY939bjbNEstRMP5ZSedD1Fmz-hrYD2XMUgO8b2ax4YqZpSe_wcyE4CTi5JO4lctQJwawfmGhv5f_meBglhsK-4nBwXITcQVSa7uncTs97Jq0EZ7kE/s640/IMG_0938.jpg" width="534" /></span></a></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>In 3 separate portion</i><i>s, gently fold in the meringue to the egg yolk batter. Do not overtax and deflate the egg whites.</i></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdgE_GgZwRmlkSvzElOYahd-VPbtfZ8LO0jy-fWExRaR8pLFolxdxWSUK9q1TeYXDvwvOJigzOfLl7z2j84m6Oftk2N2Z_lwxu88TUvVpYlcAuBq3FfxebcbHFNcFC0-xN2ttUdoGjrM/s1600/IMG_0942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizdgE_GgZwRmlkSvzElOYahd-VPbtfZ8LO0jy-fWExRaR8pLFolxdxWSUK9q1TeYXDvwvOJigzOfLl7z2j84m6Oftk2N2Z_lwxu88TUvVpYlcAuBq3FfxebcbHFNcFC0-xN2ttUdoGjrM/s640/IMG_0942.jpg" width="640" /></span></a></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><i>After well combined, carefully scoop the cake better into the cup liners. Divide equally. Of course you can also bake a whole chiffon cake, no problem there. For small cupcakes, bake for 15-17 minutes till tester comes out clean whole </i><i>chiffon of 22 cm diameter, it will be 28-30 minutes or till tester comes out clean.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPm8qb4Vcnn6ebuZnsgDRKhLZw30U2KlqMxM1XNxwWnQQYmQ55-VMcNX6x4HUbIkOMpTLizqZYIC93Rf7NYjnWuktqzExeLQbfP7G3Xy2DSXW9z9TYf60QKcXYRGbAleV5GYr05e8AQs/s1600/IMG_0949.jpg" imageanchor="1" style="font-style: italic; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPm8qb4Vcnn6ebuZnsgDRKhLZw30U2KlqMxM1XNxwWnQQYmQ55-VMcNX6x4HUbIkOMpTLizqZYIC93Rf7NYjnWuktqzExeLQbfP7G3Xy2DSXW9z9TYf60QKcXYRGbAleV5GYr05e8AQs/s640/IMG_0949.jpg" width="640" /></a></div>
<div>
<i><span style="font-family: Arial, Helvetica, sans-serif;">I bought my square cupcake liners at Phoon Huat. Unfortunately, they come in packs of 50 or 100, so you will take a longer time to finish using them. </span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>The main reason why I baked this batch of chiffon cupcakes was for my brother whom was back to visit. I always try my best to bake for him when he returns, because he enjoys simple home baking even though he travels so much and tried so many different cuisines. And awesome idea to bake durian cake for him when he came back during off season. So he gets to enjoy this even when there was no real durian to eat haha! </i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BLFVNr7qeJ3YiwhvRfAcol2LrvaxPYAHNPCQ5WxfbOw0MwjJBraFQUrTEr5XLJes7q_nfqcurxYQcegI8KNJuJyBc8U4yY1OW35qoCGWkXSCb5qZ_EGmVl65xoKuOYdMt6M-ClLOSnk/s1600/IMG_0971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BLFVNr7qeJ3YiwhvRfAcol2LrvaxPYAHNPCQ5WxfbOw0MwjJBraFQUrTEr5XLJes7q_nfqcurxYQcegI8KNJuJyBc8U4yY1OW35qoCGWkXSCb5qZ_EGmVl65xoKuOYdMt6M-ClLOSnk/s640/IMG_0971.jpg" width="518" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>That fluffy soft texture! So fragrant too! Who would have thought that durian and coconut bake can be so awesome. Another good point for the healthy coconut oil. So versatile and yet great in most bakes. </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Do try this out when you have some durian flesh to spare. Or do like me, buy more and freeze for rainy days. You and your family can enjoy these delicious chiffon cake even in February Chinese New year time haha! Hurry and go stock up now...December month has some too. ;)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Happy baking everyone!</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXCFWgsxhyphenhyphen_YgU5LyLHTHsZibeMfeXmyxTQIORspt0E1hI5u51wFeIDFkTYxoIMMZ9TSrAx26TR6MYbOXrk-4fWZYMBo2YDPns24PeA1uTHGGPXuY8AhTrFAp9YzGpsqN5J0Ch85qWME/s1600/HBS_sign1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXCFWgsxhyphenhyphen_YgU5LyLHTHsZibeMfeXmyxTQIORspt0E1hI5u51wFeIDFkTYxoIMMZ9TSrAx26TR6MYbOXrk-4fWZYMBo2YDPns24PeA1uTHGGPXuY8AhTrFAp9YzGpsqN5J0Ch85qWME/s1600/HBS_sign1.jpg" /></a></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com6tag:blogger.com,1999:blog-1452934552254010109.post-72908865389175116662015-12-23T09:00:00.000+08:002015-12-23T09:00:15.124+08:00Santa Claus Bread<div style="text-align: justify;">
<i><span style="font-family: Arial, Helvetica, sans-serif;">If you asked me how many types of bread have I baked up to date. I don't think I will be able to answer that. :P It is really beyond me to remember that huge number (and still counting) which also includes the unrecorded / un-blogged ones. Like I said it before, I love baking and cooking more then writing. Having this blog was to mainly keep a record of those recipes that are worth sharing. And today, this Santa Claus bread is perhaps another one in the record. People that knows me, knows that I have been such passion for bread baking. Well mainly the soft asian breads. They are much easier in my opinion and my kids prefer them too. And since Christmas is so near, I decided to bake another fun one; Santa Claus!</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09uugRMW4fmoVJK5bH7awlUz-DWVeJk_3s48OdHJHrjo4CrLyalEU60fjkgh3uf1GKTSB6p0pGJWMMgyyoqJHRTMVEFgwcghyccya1Vq8-e09JU4tQbg77WAqALxBMMv2etawggll74Y/s1600/IMG_5469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09uugRMW4fmoVJK5bH7awlUz-DWVeJk_3s48OdHJHrjo4CrLyalEU60fjkgh3uf1GKTSB6p0pGJWMMgyyoqJHRTMVEFgwcghyccya1Vq8-e09JU4tQbg77WAqALxBMMv2etawggll74Y/s640/IMG_5469.jpg" width="480" /></a></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">There is more fun in baking then eating for me! Besides, the little ones are always amused by the fun shapes that I conjured out. But I have to say taste is still the top priority over looks. I cannot stand those that only looks good but tastes horrible. :P</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">This recipe uses super ripe bananas and straight dough </span></i><span style="font-family: Arial, Helvetica, sans-serif;"><i>method. Almost leaves you with no excuse not to try it. :P The recipe allows me to make a Santa Claus and two small loaf of cinnamon chocolate rolls.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><i><b>Recipe for Santa Claus Bread & Chocolate Cinnamon rolls (Banana bread dough) </b></i></span></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">380 g bread flour</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">175g banana Super ripe</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">35g caster sugar</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">4 g salt</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">5 g yeast</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">150 ml milk</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">25 g unsalted butter room temp</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">2 large dried raisins (eyes)</span></i></div>
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<i><span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp of red food colouring (to colour his stocking cap and cheeks)</span></i></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>In a large mixing bowl, add in all the ingredients except for the butter and start kneading. </i></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhatKRw9h9KVF4XxnyRnb7GVFnv0nLM1JbR0g8HSpKs95uZjmRY9YzM7wwn_7zlbiIzKEji50PLcd6pG9zZMJuC7dLRiNXDvK_T5oUwkmeitAwxi4mMkNLTa7S3pw15Im3e5W1zaTP_6nE/s1600/IMG_0594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhatKRw9h9KVF4XxnyRnb7GVFnv0nLM1JbR0g8HSpKs95uZjmRY9YzM7wwn_7zlbiIzKEji50PLcd6pG9zZMJuC7dLRiNXDvK_T5oUwkmeitAwxi4mMkNLTa7S3pw15Im3e5W1zaTP_6nE/s640/IMG_0594.jpg" width="426" /></a></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Dough will be rather sticky initially. Continue kneading and resist from adding more flour as it will not turn out soft if you do. (I have so many readers asking me why the bread turned out hard but left out the detail that they had actually added more flour into the dough recipe. :P So bottom line is, if you cannot stick to the recipe, I cannot help answer your queries). Continue kneading till the dough pulls away from the side of the bowl.</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdX8jhI5tIRD3aha-6nK7cCqE9jny7bM8v0BUxytuVLjjLcYDuz5r9f65Au21RuJ6f2vfHmrVenrg6Khp4rpn2iyyj_dhyKZR0lPkoEUqrxoQ1NGyr-8j6Ch-WkhWzt7fSn0czDS-yVXg/s1600/IMG_0597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdX8jhI5tIRD3aha-6nK7cCqE9jny7bM8v0BUxytuVLjjLcYDuz5r9f65Au21RuJ6f2vfHmrVenrg6Khp4rpn2iyyj_dhyKZR0lPkoEUqrxoQ1NGyr-8j6Ch-WkhWzt7fSn0czDS-yVXg/s640/IMG_0597.jpg" width="426" /></a></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Now add in the unsalted butter at room temp and continue to knead the dough again. And when the dough once again pull away from the sides, it is ready to proof. (Note that my dough actually lift out by the hook.)</i></span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aAgPPS4poRODj2q2gWtXs-NYBfmw2oe7_xCTOdjO19UfLT-8TpOp1wM8OrUXp5d9pCxHVTTowQK0TH7qhnwVZXuUof_qpQu0UyQh0R2qnXqbRENI6HEdZutA8iqwwZtOkjsIXY0mWeE/s1600/IMG_0602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aAgPPS4poRODj2q2gWtXs-NYBfmw2oe7_xCTOdjO19UfLT-8TpOp1wM8OrUXp5d9pCxHVTTowQK0TH7qhnwVZXuUof_qpQu0UyQh0R2qnXqbRENI6HEdZutA8iqwwZtOkjsIXY0mWeE/s640/IMG_0602.jpg" width="426" /></a></i></span></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Grease the same kneading bowl and then place the dough in it to proof till double in size. Once proofed, stick a finger into the dough, if it doesn't bounce back up, means it is ready.</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklxszvxzikSzP1N6m7TfCYfAu_cundVpqu-TSWoqIjTMbLu6BzNXC5VuobXZohWzK5AdYDKO__bak5rAXzgtp4r_SCPpPcYWK9qhgTY1emTeV6feHx9qFWZ7hcqsIwQdWGvPMY6IIkxk/s1600/IMG_0605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiklxszvxzikSzP1N6m7TfCYfAu_cundVpqu-TSWoqIjTMbLu6BzNXC5VuobXZohWzK5AdYDKO__bak5rAXzgtp4r_SCPpPcYWK9qhgTY1emTeV6feHx9qFWZ7hcqsIwQdWGvPMY6IIkxk/s640/IMG_0605.jpg" width="640" /></a></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Divide the dough into the following : 180 g , 150 g, 100 g, 80g, 4x 50g. As for the remaining dough, I divided them into 2 equal portions and made them into cinnamon rolls (recipe later).</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Take the 180 g dough portion and roll it into a big tear drop shape. as shown below:</i></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJ0t4l5JCmSOkjQZLx0pcbwvC3TDAqsu77_uS_nt4aV7E290fKgcWzloAJPjVmbNdfK8vRuc2pbqzm25nXAbUq35Z6FpQ7tjcEWLCvVdgFkyQNC68RemEIc3m-CqvrBD9FkNodE-BPm8/s1600/IMG_0619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipJ0t4l5JCmSOkjQZLx0pcbwvC3TDAqsu77_uS_nt4aV7E290fKgcWzloAJPjVmbNdfK8vRuc2pbqzm25nXAbUq35Z6FpQ7tjcEWLCvVdgFkyQNC68RemEIc3m-CqvrBD9FkNodE-BPm8/s640/IMG_0619.jpg" width="496" /></a></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>The specs are the banana's seed, so don't freak. Next you take the 150 g dough portion and roll it into a semi circle shape, as shown below. </i></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHv7cViAAJRgc0r2Bxa9ZN6VwryxihmG2hnzmUU3aFOYrTofFMC7yAXBrYKP8kccI-q29-dCI3vdgBjZFaHZrOH_2Jhj5mm8QiJudCXhUVzqNBCk3-BttLH2iuUeGxaekWxGxZg3HYvc/s1600/IMG_0620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioHv7cViAAJRgc0r2Bxa9ZN6VwryxihmG2hnzmUU3aFOYrTofFMC7yAXBrYKP8kccI-q29-dCI3vdgBjZFaHZrOH_2Jhj5mm8QiJudCXhUVzqNBCk3-BttLH2iuUeGxaekWxGxZg3HYvc/s640/IMG_0620.jpg" width="640" /></a></div>
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<ul>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Then you start snipping the semi circle using a kitchen scissors into strips but not all the way, leaving the center still intact.</i></span></li>
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<i style="font-family: Arial, Helvetica, sans-serif;">DO NOT worry if you didn't cut it all pretty. It doesn't matter, really. Once you start placing the dough portions together, you cannot tell how badly you have cut the dough, just make sure you don't cut all the way to the end. Carefully place this semi circle over the tear drop dough. Start twisting the strips of the semi circle so it looks like locks.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPwAa4VKARyCZSi9fQF2c9o5WI0dudNZPFhoL9YYgrXwYy4txFeO2Pxfdah9fFbnZL90GhlA6LlAhel14xlki4neHrMuRPnK0RighybR3SW8YwjUHXjPkTatOHuyCxcIM0rAwhuV0Plw/s1600/IMG_0622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPwAa4VKARyCZSi9fQF2c9o5WI0dudNZPFhoL9YYgrXwYy4txFeO2Pxfdah9fFbnZL90GhlA6LlAhel14xlki4neHrMuRPnK0RighybR3SW8YwjUHXjPkTatOHuyCxcIM0rAwhuV0Plw/s640/IMG_0622.jpg" width="640" /></a></div>
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<li><i><span style="font-family: Arial, Helvetica, sans-serif;"> Repeat till all the strips are twisted as shown above. Again, no worries if it is not the prettiest looking locks, it will still bake out nicely later. Then use the 80g and again roll into a semi circle but small one this time and snip the strips again. This smaller portion is for his </span></i><span style="font-family: Arial, Helvetica, sans-serif;"><i>moustache. Again carefully place slightly above the beard.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Take the 100 g dough portion and roll into a thin log that is just the length of this stocking hat top which Santa is wearing.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Roll the 50 g portions into 2 ovals and 2 circles. Ovals for his cheeks and rounds for his nose and the white ball on the tip of his stocking hat. (note that you can adjust the size of these portions to your liking, bigger nose, smaller cheeks, it's really up to your creativity, no restriction there)</i></span></li>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Lastly add in the two raisins as eyes and leave the dough to proof for a good 30 minutes. In the meantime, preheat the oven to 170C.</i></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><i>Once proofed, bake in the oven for 20-25 minutes till the bread it slight gold brown. Once baked, remove from the oven and let cool on the rack. At this point, you can choose to colour the stocking hat and his cheeks to make it more cheerful.</i></span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>This banana bread is actually good on it's own or with some salted butter. My kids just devoured it...no problem on the cuteness haha. For the chocolate cinnamon rolls on how to shape them and the filling, please refer to my <a href="http://honeybeesweets88.blogspot.sg/2015/11/banana-chocolate-cinnamon-rolls-with.html">previous post here</a>.</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Will be loading the video on how I made this Santa Claus bread on my FB HoneyBeesweets Kitchen soon, so stay tune. </i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>And if you do attempt this, do share it with me! I would love to see your Santa Claus bread as well. ;)</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Happy Holidays and Merry Christmas!</i></span></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com3tag:blogger.com,1999:blog-1452934552254010109.post-72054958222594476132015-12-21T12:00:00.000+08:002015-12-21T16:15:22.604+08:00Strawberry Light Cheese Cake with Lemon Mascarpone frosting<div style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Someone asked me this once, " Why do you always change your cake recipes? It's almost like every birthday cake is different from the other?" I never really thought about it until I was asked of this. True enough, I had hardly ever repeated the same birthday cake recipe twice before. Even though I was told that was the best birthday cake I have baked so far. Why you ask? I am not too sure of it myself, perhaps I love experimenting new flavours and techniques? Or maybe I just get bored easily? But one thing's for sure, I love making my family guess the </span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>flavours of the cake! </i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>As you can see this is another simple bake. Something I did in 2 sessions of 2 hours (separate days). I baked the cake 1 day before. Made the frosting the following day and assemble it as well. So this is pretty much a stress free bake. It can always be the case if I plan my time properly and know how I want the cake to be. So planning ahead is essential my friends. ;)</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Considering my family members are not big on sweet and creamy cakes, fruity cakes are the obvious choice. And since my SIL gave me a big bunch of really ripe and sweet Korean strawberries...I decided to go with that.</i></span></div>
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<i style="color: #660000; font-family: Arial, Helvetica, sans-serif;"><b>Recipe for Strawberry Light Cheese Cake (makes an 8" x 3" round cake)</b></i></div>
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<i style="font-family: Arial, Helvetica, sans-serif;">100 g fresh made strawberry jam</i></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 tbsp fresh lemon juice, 10-12 large strawberries, slice small and place in sauce pot with 3-4 tbsp caster sugar. Cook till the strawberries break down and thicken. Once the consistency is similar to jam, remove from fire and let cool till needed.</i></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>6 slices of cheddar cheese</i></span></div>
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<i style="font-family: Arial, Helvetica, sans-serif;">6 large egg yolks</i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>100 g unsalted butter</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>100 ml fresh milk</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>100 g cake flour</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>6 egg whites</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>100 g caster sugar</i></span></div>
<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em; text-align: justify;">
<li style="border: none; color: #444444; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">In a heatproof saucepan, place the butter, fresh milk and tear up the cheddar cheese slices in. </span></i></li>
<li style="border: none; color: #444444; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Place saucepan over medium low heat and stir gently until all is melted and mixed in together. Set aside for 5 minutes to cool before use.</span></i></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #444444;">Add in the cooled strawberry jam into the cooled cheese mixture and combine well.</span></span></i></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #444444;">Ladle big spoonful of the strawberry cheese mixture into the egg yolks. Mix well. </span></span></i></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #444444;">Sift in cake flour and whisk the mixture till no visible lumps.</span></span></i></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #444444;">Preheat the oven to 160C. Prepare a water bath and place in the oven. Grease an 8" x 3" round cake pan and line with </span></span></i><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>parchment paper. </i></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><i><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #444444;">In another mixing bowl, beat the </span></span></i><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>egg whites and caster sugar till stiff peaks. </i></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>Fold the egg whites into the egg yolk mixture in 3 separate portions. Careful not to deflate the batter. </i></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>Pour the batter into the prepared pan and wrap the base of the cake pan with thick aluminium foil to prevent water from sipping in.</i></span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>Use a toothpick to run through the batter to remove any air pockets. Then bake the cake in the oven for 45-50 minutes till the cake tester comes out clean.</i></span></li>
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<li style="border: none; margin: 0px 0px 0.25em; padding: 0.25em 0px;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><i>Once baked, carefully remove from oven and let cool for 10-15 minutes before removing from pan. Note that it is normal that the cake will shrink a little when it cools down.</i></span></li>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>At this point, you can chill the cooled cake in the fridge for a day or two before use. I did exactly that and the cake was still moist and soft.</i></span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></div>
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<span style="color: #0c343d; font-family: "arial" , "helvetica" , sans-serif;"><i><b>Lemon Mascarpone Cream frosting</b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>500 g mascarpone cheese</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>120 g confectioner's sugar</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Juice of 1/2 lemon (about 2 tbsp)</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>80 ml heavy whipping cream</i></span></div>
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<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Place everything into the mixing bowl and beat at high speed till it thickens. Mixture is still spreadable and creamy. At this point, you can chill the frosting till needed, at least 1 hour.</i></span></li>
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<span style="color: #6aa84f; font-family: "arial" , "helvetica" , sans-serif;"><i><b>Assembling the cake:</b></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br />1/2 fresh sweet mango, peeled and cubed</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 tbsp fresh lemon juice</i></span></div>
<ul>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Puree the fresh mango with 1 tbsp of lemon juice</i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Slice the cake into 3 equal thickness discs. </i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Place one of the cake disc at the cake plate. Frost about 1/5 of the lemon mascarpone frosting on it. </i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Then spoon about 1/2 of the mango lemon puree over the frosting.</i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Top with another cake disc and repeat with another 1/5 frosting portion and the other half of the mango lemon puree.</i></span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Finally top with the last cake disc and frost the whole cake with the remaining mascarpone frosting. I did a "naked" frosting style which it does not require as much cream frosting as a normal cake frost. But it is really up to your personal preference.</i></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHV55cmEMnDXeBk1yJIokijAL_6Ns_prfFNWuMEOsdrAGMRp81eRHewtHfjdtHGHibx-ulEH6xlYPWyMld_lMRAxmPA2-kWCM7b1M2Dm6G_Yi4y5wPFTRD2NV_CbikGnXb6B-RpzGh_6o/s1600/IMG_1392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHV55cmEMnDXeBk1yJIokijAL_6Ns_prfFNWuMEOsdrAGMRp81eRHewtHfjdtHGHibx-ulEH6xlYPWyMld_lMRAxmPA2-kWCM7b1M2Dm6G_Yi4y5wPFTRD2NV_CbikGnXb6B-RpzGh_6o/s640/IMG_1392.jpg" width="570" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>When the cake was served, despite its simple decorations, everyone was still very eager to give it a taste (after a heavy dinner :P). </i></span><i style="font-family: '"arial"', '"helvetica"', sans-serif;">There...simple enough right? But the taste is still refined enough to make your cake tasters go wow. :) </i><i style="font-family: arial, helvetica, sans-serif;">I guess sometimes simple can be very attractive too! :)</i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Pardon the poor lighting... at the restaurant. But you get the picture. ;) But...I still manage to salvage one slice to bring back for me to take another shot teehee. :P</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Ahh much better and can see the soft moist lecture of the strawberry light cheese cake, the mango puree and the creamy lemon mascarpone frosting. </i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Yes yes, everyone loved it and even some asked for 2nd servings. ;) Strangely, I had this urge to bake this cake again...never happened before though. Yes, it is that good. ;)</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Have a great day ahead everyone! Have fun baking!</i></span></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com2tag:blogger.com,1999:blog-1452934552254010109.post-15514568591389997842015-12-12T15:00:00.000+08:002015-12-12T17:38:10.649+08:00Virgin Sangria <div style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Christmas holiday is just around the corner. That goes without saying that many of us will be attending parties and gatherings with friends and families. Naturally, beverages come in major play during feasting. I am sure most of us are tired of those sugar loaded carbonated drinks out in the market. Have you ever thought of serving your guests with something more special? A concoction that will wow them and yet won't cause you a bomb? </span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i>
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">Look no further! I</span></i><i><span style="font-family: "arial" , "helvetica" , sans-serif;"> might just have the perfect drink formula for you! I have created this new drink which is non alcoholic (Yay! The kids can enjoy too!), no sugar added, super refreshing and so pretty that it might just the limelight on your dinning table. </span></i><br />
<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i>
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">May I present you... my Virgin Sangria!</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BcK9YLGMDXe1VTKpWFo4UJfwpo7bCBxsa_068NQqIRy1Jil_HZJzTPoAxbO9QonBF2osKbuesUhvFcH3Jy3QwlENw9NX_2scKHnHUp6PY8-rB-ZCByu32SbQ3bH38b4w6qSTHp-u4IE/s1600/IMG_0122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BcK9YLGMDXe1VTKpWFo4UJfwpo7bCBxsa_068NQqIRy1Jil_HZJzTPoAxbO9QonBF2osKbuesUhvFcH3Jy3QwlENw9NX_2scKHnHUp6PY8-rB-ZCByu32SbQ3bH38b4w6qSTHp-u4IE/s640/IMG_0122.jpg" width="426" /></a></div>
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">This drink does not require you to squeeze or blend any fresh fruit juices. All you need to do is get MARIGOLD PEEL FRESH juices and some fresh fruits. Super </span><span style="font-family: "arial" , "helvetica" , sans-serif;">convenient</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> and flavours are spot on, no sugar added and yet sweet enough to satisfy your sweet tooth. And with the addition of fresh fruit slices that will </span></i><span style="background-color: white; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>macerate</i></span></span><i><span style="font-family: "arial" , "helvetica" , sans-serif;"> into the juices, it will infused the flavour even more. This virgin </span></i><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>sangria is really fruity and delicious, it might even make you forget the alcoholic version. Oh yes!</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Let's take a look at what we need to make this delicious drink shall we?</i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span>
<span style="color: #660000; font-family: "arial" , "helvetica" , sans-serif;"><i><b>Recipe for Virgin Sangria (Serves 5-6 pax)</b></i></span><br />
<span style="text-align: start;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></span>
<span style="text-align: start;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><i>500 ml (2 cups) MARIGOLD PEEL FRESH Cranberry juice</i></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>375 ml (1 1/2 cup) MARIGOLD PEEL FRESH No Sugar Added Apple juice</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>125 ml (1/2 cup) </i></span><i style="font-family: Arial, Helvetica, sans-serif;">MARIGOLD PEEL FRESH Li</i><i style="font-family: Arial, Helvetica, sans-serif;">me juice</i></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 small bunch of balm mint leaves</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 lemon, thinly sliced in rounds with peel</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 orange, thinly sliced in rounds with peel</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 small Apple, cored, sliced into cubed</i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>1 can of club soda or sparkling mineral</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFFsQUwFPEghAA6lAj0sl_aCFPygoNTxhjQsbg3EiMLgBjXj-o0K3V6Y04UPdxW5mMzTeADbUVATaYa2KaxSrcwKe8hmqsgQNUXxNy1ozNwE54KJwU6neW6CUC3kPfq4DN0hqi1GEzUU/s1600/IMG_0028.jpg" imageanchor="1" style="clear: right; float: right; font-family: Arial, Helvetica, sans-serif; font-style: italic; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a>
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<li><i style="font-family: Arial, Helvetica, sans-serif;">Wash all the fruits and scrap the skin if necessary since the whole fruit including the peel will be added into the drink.</i></li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFCjP0_CmhY1gXjmU1TcZfQ1J91EVbvoeFofTOdWHwjnOai8IYDukOb7PP9vFJgcSqYiJIQC9afUkpVU3mQZhPUIsKvy1q1vK4gF6qd-4Q5-vYRcRNwfz7PvLo093BmoBGzmMTZoM314/s1600/IMG_9989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFCjP0_CmhY1gXjmU1TcZfQ1J91EVbvoeFofTOdWHwjnOai8IYDukOb7PP9vFJgcSqYiJIQC9afUkpVU3mQZhPUIsKvy1q1vK4gF6qd-4Q5-vYRcRNwfz7PvLo093BmoBGzmMTZoM314/s640/IMG_9989.jpg" width="640" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span><br />
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<li><i style="font-family: Arial, Helvetica, sans-serif;">To make the fruits release it's juices easier, roll the citruses on the chopping board to loosen the pulps.</i></li>
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<li><i style="font-family: Arial, Helvetica, sans-serif;">Slice all the fruits. Orange, lemon and lime in thin circular rounds. Core the apple and cut into cubes.</i></li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnfs_wldOC5W24ZvflGugfdHX-jdUnEobyo8QYlSywV8ChLU1wtWL-zNMpTI7e0Vx1LiNTX8KeI8o5KqFtDypYhsgv12kG3t9L7_M6puNslBBvY-BKiogIjqnWo1Jx_oK3Hvmt-PCLV4/s1600/IMG_0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAnfs_wldOC5W24ZvflGugfdHX-jdUnEobyo8QYlSywV8ChLU1wtWL-zNMpTI7e0Vx1LiNTX8KeI8o5KqFtDypYhsgv12kG3t9L7_M6puNslBBvY-BKiogIjqnWo1Jx_oK3Hvmt-PCLV4/s640/IMG_0014.jpg" width="640" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span><br />
<ul>
<li><i style="font-family: Arial, Helvetica, sans-serif;">Carefully p</i><i style="font-family: Arial, Helvetica, sans-serif;">lace all the fruits and 3/4 of the mint leaves into the pitcher. Reserved mint leaves can be used for garnish later.</i></li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XImenyE7RKVuEk2i_ptyoRw7fuSXfjI7gr4f8jHM_eZXVVZv44-cgj69WHVDe48aGmB7Tpr3H9th0L-fz_dT7rnrie7L9JjH0EW3ievb-xmMJeqI6hqk2VCFp1XHkykMP20gKOstI50/s1600/IMG_0028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XImenyE7RKVuEk2i_ptyoRw7fuSXfjI7gr4f8jHM_eZXVVZv44-cgj69WHVDe48aGmB7Tpr3H9th0L-fz_dT7rnrie7L9JjH0EW3ievb-xmMJeqI6hqk2VCFp1XHkykMP20gKOstI50/s640/IMG_0028.jpg" width="436" /></a></span></div>
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</span>
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<ul>
<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Measure all the MARIGOLD PEEL FRESH fruit juices. Add in all the juices into the pitcher with all the fruit slices. </span></i></li>
</ul>
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<div style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje06UmiMq-HRkn70-a-sMS2_MsTRukKFqt-LXxgsE84G_cIfZ3oOtoE-Mli3y9RgIPN9o8KbF2YxFuWNhnJK5e8XIhdEZiifj1PWx6K_TNUozr2E2z9xQ0DVP7xv70E_T058WpL7Fly7E/s1600/IMG_0054.jpg" imageanchor="1" style="font-family: -webkit-standard; margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje06UmiMq-HRkn70-a-sMS2_MsTRukKFqt-LXxgsE84G_cIfZ3oOtoE-Mli3y9RgIPN9o8KbF2YxFuWNhnJK5e8XIhdEZiifj1PWx6K_TNUozr2E2z9xQ0DVP7xv70E_T058WpL7Fly7E/s640/IMG_0054.jpg" width="452" /></a></span></div>
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</span>
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<ul>
<li><i><span style="font-family: "arial" , "helvetica" , sans-serif;">Use a stirrer to mash the fruits and mint leaves down so that some of it's juices and peel essences are infused into the fruit juice mixture. Do not over mash it as you still want the fruit slices in the drink to be presentable during the party.</span></i></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQpwk6kdnLl_cQm89fHgmvGmLGTorXX3DHdz7zvgNxcjKOuLJ1Xd3drcvlAoc__a0rdA-JzO8bIfhnKwy-ZCwkJF2VB1o46Od2icdRC9_8PdSa0EGTB7UvREfZc_LxPmCGp10Bohiz5w/s1600/IMG_0059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQpwk6kdnLl_cQm89fHgmvGmLGTorXX3DHdz7zvgNxcjKOuLJ1Xd3drcvlAoc__a0rdA-JzO8bIfhnKwy-ZCwkJF2VB1o46Od2icdRC9_8PdSa0EGTB7UvREfZc_LxPmCGp10Bohiz5w/s640/IMG_0059.jpg" width="476" /></a></div>
<ul>
<li style="text-align: justify;"><i style="font-family: Arial, Helvetica, sans-serif;">Next you let the drink chill in the fridge for a good 2-3 hours so as to let the flavours marry and come together.</i></li>
</ul>
<ul>
<li style="text-align: justify;"><i style="font-family: Arial, Helvetica, sans-serif;">When you are ready to serve, remove the pitcher from the fridge and add a can of club soda. Do a quick stir to combine.</i></li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNOEjVTgF2N88TGgoMyIqjZLijpuaVqr6HpZo86xwq0mmh6OdR-mKFyVwNQdfLcQS7DTfhSKn-jSZP65Jw_B9XzL38ZZglfLbBUWMIM-fqifD6IL5hzmghZ2c8clxOH_TjM-JrSDKKvQ/s1600/IMG_0074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNOEjVTgF2N88TGgoMyIqjZLijpuaVqr6HpZo86xwq0mmh6OdR-mKFyVwNQdfLcQS7DTfhSKn-jSZP65Jw_B9XzL38ZZglfLbBUWMIM-fqifD6IL5hzmghZ2c8clxOH_TjM-JrSDKKvQ/s640/IMG_0074.jpg" width="486" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-style: italic;"><br /></span></span></div>
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</span>
<ul>
<li><i style="font-family: Arial, Helvetica, sans-serif;">Get ready all the drinking cups, pour and serve to your guests. Prep some fresh fruits like strawberries or lime slices for garnish if necessary. Use fancy straws if you have them. Enjoy!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXqDr1GcE9f6SgjrYwnlDmw0sNmo30gqWGvnw4B25v4wMGMreA6Zr44kSJ7tijTk_WsKrAgF8so_pjcDI45CNmuT20bD3IU0ExBfrgfKcVF1tdRqsUnx7OwhIakEqEVm1hS3HvjNJYZw/s1600/IMG_0107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXqDr1GcE9f6SgjrYwnlDmw0sNmo30gqWGvnw4B25v4wMGMreA6Zr44kSJ7tijTk_WsKrAgF8so_pjcDI45CNmuT20bD3IU0ExBfrgfKcVF1tdRqsUnx7OwhIakEqEVm1hS3HvjNJYZw/s640/IMG_0107.jpg" width="440" /></a></div>
</i></li>
</ul>
</div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">If you like to keep the drink cold during the party, all you need to do is freeze some MARIGOLD PEEL FRESH No Sugar Added Apple juice into the ice cube trays. So when you serve your drinks, just pop a couple of the Apple juice ice cubes in. Those apple juice ice cubes will keep the drink cold and will not dilute it at all. Cool!</span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">My family really enjoyed the drink. Super refreshing and goes well with most of the food since the flavour is not overpowering at all. </span></i></div>
<div style="text-align: justify;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIAxhKg0kHup-OuT8PD3bE5ejXZk0Dv8aCKbszrGo38zox6i9Xxtu6_k-sRPEsO5YgedaYc05zCloLcI_fOcoITj5oFzAA-qSYuBF4bpcwzErHtSVMxQSW0mMbTtWZr7nzqrtmnGj5uo/s1600/IMG_0121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJIAxhKg0kHup-OuT8PD3bE5ejXZk0Dv8aCKbszrGo38zox6i9Xxtu6_k-sRPEsO5YgedaYc05zCloLcI_fOcoITj5oFzAA-qSYuBF4bpcwzErHtSVMxQSW0mMbTtWZr7nzqrtmnGj5uo/s640/IMG_0121.jpg" width="472" /></a></div>
<div style="text-align: start;">
<i><span style="font-family: "arial" , "helvetica" , sans-serif;">This drink is not only going to quench your thirst, but it will also make your guests go wow. So forget those sugar loaded soft drinks, make you own Virgin Sangria and make your party guests "beg" for the recipe. </span></i></div>
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<i><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></i></div>
<div style="text-align: start;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Try this out and feel free to let me know how you like it. </i><i>And remember to have fun while making this! </i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Cheers</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DFtkLvKe-KDdeuoBC2VbaDnR5LAU49NVayNGI8obWJI-ACmxzxnvOmg79QVuJKsz9I_c4Gzw_0eh-iG8zeOWuQmaA4Zvx60xRyq00fV-r06M8xqm7rzISTrTnmTS-Uohj4XVHxukZy8/s1600/HBS_sign1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DFtkLvKe-KDdeuoBC2VbaDnR5LAU49NVayNGI8obWJI-ACmxzxnvOmg79QVuJKsz9I_c4Gzw_0eh-iG8zeOWuQmaA4Zvx60xRyq00fV-r06M8xqm7rzISTrTnmTS-Uohj4XVHxukZy8/s1600/HBS_sign1.jpg" /></a></div>
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Honey Bee Sweetshttp://www.blogger.com/profile/07611185580466977913noreply@blogger.com0