Lunchbox for today: rice with furikake seasoning, prawn gyoza, tamagoyaki with some green salad on side 🙂
Happy Friday, peeps!
Coffee Sugar, Anyone?
I have only discovered this new type of sugar in the office this afternoon. My colleague was making her shopping list and mentioned “coffee sugar”, which at first I didn’t pay much attention to. I only noticed it when she came back from her shopping trip and loading stuffs to the office pantry. What the heck is coffee sugar?!?! It looks so similar to raw sugar in term of color but it is more coarse in texture.
Pandan Chiffon Cake
Another great cake with pandan flavouring! This cake is so soft, fluffy and light, I promised you really cannot stop at just one serving. Because it is really airy and light, it often deflated once it is out of oven. Few tips to avoid this situation are: do not use a non-stick baking pan and do not oil/butter the side of baking pan, only oil the base and stick a baking paper sheet just on the base. By doing this, it allows the cake to stick to the side when baking and once it is out of oven, carefully flip over the baking pan with the cake still in it and let it cool in that position, hence the gravitational pull can help the cake to stay tall and not deflated. And this is why the reason not to use non-stick baking pan or to oil the side of the baking pan, because we don’t want the cake to fall out while it is cooling down 🙂
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Crispy Chicken with Coriander and Thai Sweet Chilli Sauce
This crispy chicken with Thai sauce is one of my husband’s favorite dish. However, I only cook this very rarely due to the deep-frying process. I try to avoid deep-frying mainly due to the fact it is a waste of cooking oil and the helluva cleaning up afterwards, really not due to health issue 🙂 In fact, most of my comfort food are deep-fried food!
I made this for CNY dinner last week and thought I should snap some pictures while cooking to share on my blog.
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The Ultimate Martabak Manis Recipe
I have only discovered this recipe through a shared facebook page by one my friends and I must admit this is proven to be the best we have tried thus far. And in these past six weeks, we have made three batches – that says a lot about how much we love this sinful snack! I can proudly say after all these years of trying martabak manis recipes, I am now get the hang of what heat levels needed for a perfect nest-like texture. It is true that you get only get better by doing it again and again 🙂 Here are my previous attempts on Martabak Manis here and here.
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