Little Hall of Fame

One day, I received a call from one of my favourite magazine, Food &Travel, asking for a photo of myself. It is to be published together with a recipe I had sent it to them for a recipe swap contest few months back. How excited I was! Having my very own recipe published in a food magazine!

To much waiting, that issue finally came out, without me realising it, even though I had been waiting all those while. A friend had alerted me through text messaging, saying that my photo was a full page. I had a big laugh when I finally saw it myself. Nope, it was not the photo of me that was printed in full page, much to my relief actually. It was a photo of the ice cream which the editorial team had made, based on my recipe.

I had created that ice cream recipe for my friend's two angels, one whom had multiple food allergies, dairy being the main group of food. The full story of this is printed as a short intro to the recipe. The success of this recipe is a great encouragement for me to search, modify and to create more wonderful treats for the angels, and also to all who have similar diet concerns.

The full page photo and the recipe as printed in the magazine.

Chinese New Year Cookies

Chinese New Year never seems complete without the traditional pineapple tarts, which strangely, is more oftten eaten during this time of the year than not. Having stopped baking them for the last 3 years due to my hectic F&B training and work, I embarked on my largest scale baking this year, to make up for the long abscene and also because my aunties, cousins and close friends have been asking for them.



Pineapple Tarts - my usal open face type



On top of cooking all my pineapple fillings, I also tried out new cookies, including Kuih Bangkit which is my long time favourite. Sadly, those bought outside are a really far cry from the melt-in-mouth version which my late god-grandmother used to make. Naturally, I missed them and one of my greatest regret in life is that I never had any chance to learn any of her baking skills. All the more so as she is of peranakan heritage and they are famed for their authentic dishes and kuih.

As expected, the pineapple tarts never fail to meet my standard, so did the new almond and orange cookies. The kuih bangit, however, though looked pretty nice, failed the taste and texture test. They are not frangrant enough and way too hard! Looks like I need to search for a new recipe and also change the method of preparation.

  


Orange Cookies in star shape with orange peel on top



Almond Cookies in spiral shape with almond nips on top



Kuih Bangkit - love the peach blossom shape but taste not fragrant enough while texture too hard

 

Special packaging with auspicious stickers