Blog Award

Wah seh! Never know i would actually receive an award from a fellow blogger....well...if u notice the side bar of my blog...scroll all the way down on the left...yea...number of visitors....a pathetic figure...haha...but anyway, success doesn't come overnight rite?

Thanks to Jen Jen for being such a thoughtful friend...although i don't really know the meaning of this award, but a million thanks and appreciation for remembering me :)

Aiya JenJen, I'm just an avid baker like you...keke...glad to know i actually inspired you to look out for more recipes to try...kekeke...my fellow friends will be laughing at me (ya ya...bet they gasping now...what?? Samantha an inspiration?) Coz all the while I'm actually more like a 'clown' friend rather than a inspiring friend...okay...in short in the loudest among my friends

Anyway...thanks a lot Jen!! Hugs and Kisses for you!!

Here it goes....and i shall pass on the award to :

TheCookingMomster who is my dearest cousin and also a great cook

Jessie who is my bestest bestest and ter-best friend in my life

Gimmy Yap...my joker handsome cousin

HealthFreakMommy.....oooh..i learn a lot of parenting stuff from this hot mama

Till then....adios & Have a great day everyone!!

Blossom Chinese Cake

A new cake species ar?

Haha....it's non other that our very famous "Fatt Koe". I'm just trying to make it sound sophisticated...okay i know it's not.

The last time i tried to make a fatt koe...it didn't blossom that well...in the end, it looks more an ordinary steam cake rather that a smiling chinese blossom cake. I was demotivated.

Came Tuesday (19/8/08), flipped through The Star newspaper and i saw this recipe. Don't know why, i was so eager to try out the recipe. Guess what??? I DID IT!!!!! The moment i uncovered the steamer, all cakes were blossomed and smiled at me!

The only down side of my fatt koe is the color. My colleague asked me if it's yam fatt koe (no...it's not yam...it's just the blue+red coloring). My senior manager asked me if the cake is expired....hence the color (*slaps head*)

Minutes later, they were enjoying the fatt koe albeit the poor first impression of the fatt koe.

Thank YOu So Much AMY BEH!!!

Bento Craze In? ya?

Hi FOlks!!

To all avid mama/girlfriends/wives Internet surfers our there, bet you guys realised the bento craze is a hit right now! Yaya...i'm not exceptional! Been secretly surfing around for a cute bento box...or perhaps a sexy bento box (if there is) recently....so that i can make some bento lunch for my bb to bring to office. Haha...wondering if he'll get mad at me for making him embarrassed....a macho guy holding a lil bento box? haha...but hey, I'm pouring in all my efforts to make him a decent lunch...he can't be mad at me rite?

Anyway, snap off my rantings. Back to bento...actually just want to share with you guys...found this cute bento website...nope...i'm not promoting this website cuz i don't even know who is the owner...i just thought the bento boxes are cute and pretty cheap. I have eyed on the thermal insulated bento box and will blog about the purchase process after i have successfully purchased 1. For the time being.....visit HERE!!!!!hehehhee....fun fun fun!!

'Min Xin' Kueh

Aunty C : What is this? Looks like fried kueh with pork oil....
Me : *slaps head* NOla aunty....it's kueh made by mee suah
Aunty C : Ha? Sure boh????
Me : Yala...bluff u for what? Got Gold ar?
Aunty C : Eh...quite nice la!

Looks like 'chee yau kou' (pork oil kueh) meh??

Hey hey everybody? How was Merdeka Day? Got the patriotic semangat or not? As for me, usual lor...just another manic Sunday...wish it were Saturday..ok ok...ter-into a classic song pulak. Anyway, Saturday night, after our kai kai adventure at Sunway Pyramid, i defrosted some minced pork and a small packet of shelled prawns on the wet kitchen's counter. After watching a DVD with bb, off i went to the wet kitchen and chop chop chop a whole bulb of garlic and also minced the prawn. Then heat up a non stick pan with a drizzle of oil...dump in the garlic and fry till fragrant. Slowly add in the minced pork and prawn and stir fry till cooked. Then add in some water seasoned with soy sauce, sesame oil and pepper to the meat mixture and let it simmer for a minute. Add in mee suah and stir thoroughly till the mixture appear soggy. Turn off the heat. Transfer the mee suah mixture into a lightly oiled pan and let it cool overnight.

The next day, cut the cooled mee suah into cubes/oblong/round/whatever shapes you want. Dip the cut mee suah into a beaten egg mixture and pan fry each of them till golden brown. Absorb the excess oil with a kitchen's towel and garnish the mee suah kueh with some spring onion (i ran out of them...oppps) Serve hot with your favorite sauce!!!

Ingredients :

• 50g of minced pork
• 50g of minced prawn
• 1 whole bulb of garlic
• 2 bowls of water
• 8 pieces of mee suah
• some sesame oil, soy sauce and pepper for seasoning

Quick Donuts

I've been feeding on donuts for at least a week (7 consecutive days). Why? Blame it on my blardy hormone. Haha...the estrogen / progestrone / whatever it is in me had ignited my sudden crave of junk food.

Haiya...i'm a growing young adult ma...what to do?

The last time i made donut is by baking method....this time...notty me, ahheem...fried them. Aiya....very guilty now. How am i able to lose the spare tyre if i continue my unhealthy eating lifestyle? Sigh...enjoy life...dun worry abt the spare tyre now. Worry tomorrow. Haha!!

Okay...here you go :

Ingredients :

• 2 cups of plain flour
• 1/3 cups of sugar
• 1 tsp of salt
• 1 tbsp of baking powder
• some ground cinnamon
• a dash of ground nutmeg
• 2 tbsp of butter
• 1/2 cup of milk
• 1 egg, beaten

Method :
Combine all ingredients in a mixing bowl. With a clean hand, knead the liquid-dough mixture for about 7 minutes. Heat up a frying pan and pour an adequate amount of oil onto it. Lower heat when the oil is hot enough for frying. Drop a spoonful of batter into the frying pan and fry till golden brown. Blotch the excess oil of the fried donut with a kitchen towel. Cool the donut before dusting them with powdered sugar. Serve warm.