seriously, i am not good in managing two blogs at the same time. alasan saja tu banarnya :p honestly, i am not good in time management. shall attend a special school for this huh? lol. actually, i have another blog which mostly touch on my personal life. i am active updating that one. but from now on i will try my best to look after this abandoned baby. HAHA!
okay, for today's comeback entry i wanna talk about food. the actual fact is i am hungry right now. but can't eat nor drink because i am fasting. never mind, later iftar at Polo Jerudong aku will bedal semua makanan as it is a buffet. mudahan nyaman2 the food there. i think the food should taste great because it is free. lol. it's other people's treat so my money stay safe inside my quite-thick-because-there-are-more-cards-than-money wallet. HAHA!
okiee dokiee, i would like to share cream puff recipe. sodapp sampai menjilat kaki :p
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| photo credit to Steamy Kitchen. |
Ingredients:
Choux Pastry
1 stick butter (8 tablespoons or half cup)
1 cup water
1/4 tsp salt
4 eggs
1 cup all-purpose flour
1 cup water
1/4 tsp salt
4 eggs
1 cup all-purpose flour
Method:
- Put butter and and water into saucepan on low fire. Turn off the fire once butter has melted.
- Add in flour and salt. Stir quickly until a dough it formed and does not stick to the saucepan.
- Leave to cool for about 10-15 minutes.
- Beat in eggs one at a time on a cake mixer (low speed) till mixture is stiff.
- Using a ice cream scoop or teaspoon, scoop the dough onto a greased baking sheet.
- Bake in a preheated oven at 190 celcius for 10 minutes. Reduce temperature to 170 celcius and bake for another 15 minutes.
- Turn off the heat. Leave the puffs ito cool n the oven for another 20-30 minutes.
Crème Pâtissière (Filling)
Adapted from The Little Teochew
Adapted from The Little Teochew
Ingredients:
1 cup milk (236ml)
2 egg yolks
1/4 cup caster sugar (55g)
1 drop vanilla extract
2 tbsp cornflour
1 pinch salt (only if not adding butter, or using unsalted butter)
1/2 tsp unsalted butter, for additional shine and firmness
2 egg yolks
1/4 cup caster sugar (55g)
1 drop vanilla extract
2 tbsp cornflour
1 pinch salt (only if not adding butter, or using unsalted butter)
1/2 tsp unsalted butter, for additional shine and firmness
Method:
- Add yolks, 1/4 cup milk, vanilla beans, salt, cornflour in a bowl.
- Bring the remaining 3/4 cup milk to a scald in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking consistently with a balloon whisk as you pour. Once incorporated, pour everything back into the saucepan.
- Whisk the mixture over over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
- Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.
below are my photos collection of food and some drinks which i paid for. some were other people's treat. fyi, if i go eat in a restaurant i seldom order for noodles. always rice. rice is my staple food. haa *dry laugh*
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| 'Nasi Katok' @ Knocked Rice :p |
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| 'Roti Papa/Mama/Baby John' :p i believe it was a Baby John Bun. |
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| Bandung Jakarta Indonesia Drink :p Bandung Drink actually. |
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| countless chicken satay sticks. countless? liar :p |
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| yam+chocolate=wrong combination. HUWAA :( |
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| 'Nasi Lemak Special' was beautifully prepared. |
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| me & kimchi fried rice. deliciousssss baby :p |
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