Strawberry Mango Trifle

Trifle is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or jelly, and whipped cream. These ingredients are usually arranged in layers.

When we were living in Kuala Lumpur, I had one of my best trifle in Intan's house during her party and I craved for it this weekend. Since I can no longer call her to whip up this yummy sinful dessert for me.... I tried to make it myself..:(Normally this dessert is layered with custard and topped with fresh cream but I was too lazy to go through that hassle. Instead I changed it to Mascarpone cheese. My favourite!! 

Trifle is a sturdy dessert that can be made successfully by even the most inexperienced cook. They keep well and can be made ahead of time.

Strawberry Mango Trifle

• 2 large mangoes, cubed
• 3 cups strawberries, halved
• 1 Sara Lee Pound cake
• 1 cup Apple Juice
• 50g caster sugar
• 250g whipping cream
• 500g Mascarpone Cheese
• 1 tsp vanilla extract

In a large bowl, combine mangoes and strawberries with 1 tbsp sugar. Let sit for at least 20 minutes to create juices.

Beat the mascarpone, sugar and vanilla extract until smooth. In a separate bowl, whisk whipping cream until it is softly whipped. Fold mascarpone mix into the whipped cream then set aside.

Cut Sara Lee pound cake into cubes and lay them in the bottom of a trifle dish or glass bowl. Drizzle apple juice all over the cake and let it soak for 5 minutes. Top with a layer of mango, strawberry and mascarpone cream. The trifle will keep in the fridge for up to a day. Decorate it with strawberry and almonds just before serving.

Calories worth putting on weight for!! 
(Sorry I didnt take a nicer pictures of this trifle. Will try the next time I'm making this and it's gonna be soon!!!!!!!!!!!!)

Happy New Year 2013!!!!!

Kelong Dinner

Kelong - a Malay word to describe a form of offshore platform built predominantly with wood and can be found in waters off Malaysia, the Philippines and Indonesia while only a handful remains around Singapore due to rapid urbanization. Kelongs are built by fishermen primarily for fishing purposes, although larger structures can also function as dwellings for them and their families. They are built without the need for nails, using rattan to bind tree trunks and wooden planks together. Over the weekend a group of us went on an seafood "makan" excursion on a Kelong somewhere near the southern coast of Pulau Ubin island. Its about 15 minutes by boat from Changi Point Ferry Terminal.

Boys were a little worried at first but as usual they warmed up quickly.

15 mins later.. we were approaching our "makan" place.

The boys loved the place the minute they step out from the boat. They were so comfortable running around, looking at fishes, exploring the Kelong and playing with the man made swing. We were more worried for them and kept shouting "be careful" especially when we are actually floating in the middle of the sea.

Here comes the food! YUMMY!!!!!!!!!!!!!!!!!!!! Pictures paint a thousand words so.. without further ....

It was close to sunset by the time we complete our dinner.

Overall, we had a great time! Lots of laughter, gossiping, watching the kids play and fight and most importantly we had a yummy feast.

What better way to end our trip..:) A visit to the toilet before departing....:P

Easy Peasy Chicken Pie

This is comfort food for me. My mum used to cook this for me during weekends when I was little. I assure you this pie will be easy and most importantly YUMMY! Even if you have never made a pie before you will be able to make it!!

Ingredients: 

2 med white onions, halved and sliced.
1 can button mushroom, cleaned and sliced.
1 can Campbell cream of mushroom soup.
4 Boneless chicken thigh (cube).
3 Carrots.
3 Potatoes.
4 eggs, hard boiled and halved.
1-2 sheets ready-rolled puff pastry.
1 lightly beaten egg yolk.

 Method: 

Lay the pastry out to defrost. Preheat oven to 180C. Boil carrots and potatoes until half cooked. drain. Melt some butter/oil and stir fry onions until translucent. Add button mushroom and stir fry chicken until tender. Add boiled carrots and potatoes with the cream of mushroom condensed soup and boil for another 10minutes. Pour the chicken and vegetable mixture into a casserole dish. Add hard boiled eggs. Top it with a sheet of puff pastry. Press edges together and trim off excess pastry. Brush the pastry with egg yolk. Poke a few vent holes in the pastry with a sharp knife. Cook for 20-25 mins or until pastry turns golden brown. Allow it to sit for five minutes or so after removing from oven.

Corn and Pork Ribs Soup

I grew up drinking lots of home made soup made by my mummy. It's always a must during dinner. Soup is really nutritious and they are good for your skin. So that's what I've been told/conned since young! haha...

Anyway, I hope this soup gets to warm your heart as much as it warmed Jon's...:D

Ingredients:

2 Carrots

2 Sweet Corn

1/2kg Pork Ribs

Hand full of Red Dates

Hand full of Dried Scallops

1. Break corn into 2 pieces.

2. Cut carrots into bite size.

3. Boil pork in a pot of water for bout 5mins and then drain.

4. Then pour all the ingredients into a pot with bout 1.5litres of water.

5. Boil for about 2 hours and I hope it warms your heart...:)

Jelly Hearts

At last I did it!!!

I'm not sure why this was so difficult for me. Probably I'm not a step by step person??? Maybe I don't have the patience for each layer to form before moving on to the next step??? I really don't know why but whatever it is.... I did it this time!!!!!!!! Hooray!!!!!!!!!!! (FYI, this is my 3rd attempt!! Now you understand why I'm so proud of myself!) haha...

Jelly hearts is actually a cheesecake with crust layer at the bottom, a thin cream cheese layer in the middle and topped with a heart shaped strawberry "encased" in a layer of jelly...:)

Recently, I've taken up another 2 new hobbies.....:P

1. Photography

2. Quilting! 

(Both in these 2 pictures. Any comments???)

Happy baking!!!

Pierre Hermé

No introduction needed for this Idol of mine!!!

He was in town for the World Gourmet Summit and I was lucky enough to reserve a table at the Grand Hyatt Mezza9 for his special desserts!! Being a dessert crazy fan, I brought his book along for him to autograph...! He was also nice enough to camwhore with his 2 fanatic fans!!!

Some things money cannot buy!!

The following pictures are for you to drool over.....:P

Sawatdee Kaa!!

Please forgive me for this long overdue delay in blogging. I have been sick ever since I got back from Bangkok and Hua Hin last week. Have been sleeping early and resting a lot.. doctor's orders. Anyway, I am here now.. being a responsible friend.. telling you a hidden place in Bangkok where it is a MUST to go for YUMMY YUMMY local food!! Cheap too!!

I am very sorry but their name card is in Thai and I can't read Thai....:P You can give them a call for their address and just for your info, not all cab drivers are willing to drive you there. hehe...(they say it's too far)

Tel:678-2768

Some local vege. Juicy and succulent!

This is to die for!!!!!!!

Authentic river prawns with thread bean in claypot 

BBQ Snails...:D

BBQ Sotong

There are actually a few more dishes but me being greedy... hehe... Ate everything then only remembered I forgot to snap photos of it..:P

So far their standards have not disappointed me!!! Enjoy...................

Just before I left for Thailand, I came across this recipe while searching for my Passport! Haa... Looked at the ingredients and immediately I started baking.

I shall name it Thumbelina cookies because I use my thumb to indent a hole in the middle of the biscuits!!..:)

Ingredients

225g butter

100g castor sugar
250g plain flour, sifted
1/2 tsp vanilla essence
strawberry jam

Method

1. Preheat oven to 180C

2. Cream butter and sugar until light and fluffy, add sifted flour and vanilla essence, and mix well
3. Shape dough into 1/2 inch diameter balls and place on a lined cookie sheets
4. Imprint your thumb in the center to make an indentation
5. Fill it with strawberry jam
6. Bake for 10 minutes or until golden brown at the edges
7. Remove to cool on wire rack

8. Store them in a nice cookie jar and off they go.........

HAPPY EATING & BAKING!!!!