My angel, my cake!

I've been keeping a container full of unused egg whites in our fridge for weeks already (excess whites from making pastry cream and sponge cakes) and it's been bugging me. I am not one who will just throw away food, so I was really careful in storing them so they will not get rotten. I checked them almost everyday, smelling and looking at them closely, making sure that they will still be of good use one day. And now, they're gone (yehey!) and have been transformed to Cocoa Angel Food Cake which I'll be serving tonight at grandma's house. Angel cakes are sponge cakes that are fat-free (no butter or yolk) and very light and delicate. There are also no chemical leavening in the cake so they get their "height" from beaten egg whites. Enough on baking chemistry, and meet my dark angel- who saved the egg whites from getting thrown away! FYI, I got the recipe from "Joy of Cooking"- my favorite cookbook.

Toffee Glazed Cinnamon Rolls

I made cinnamon rolls today and they turned out heavenly! I got the recipe from "The Pioneer Woman Cooks" (who has a fantastic site, by the way) and her recipe is so easy and fool-proof. I've made cinnamon rolls before in Bread Class and I remember it was quite a task, but not Pioneer Woman's version. I'm officially hooked on making these again and again and again...

Trixie loves Snoopy

Well, she calls him "Doggie" and I did not push her to like Snoopy, honest! She happens to like Annie a lot (her favorite movie, and she loves singing "Tomorrow") and since Annie has Sandy, Trixie has Doggie.

Fish Be With You!

Fish be with you for the coming Chinese New Year! :) This is a creative way to serve mango pudding. I got the mold from a baking store in Singapore.

Spring Waltz

Rating:	★★★★★
Category:	Other

I just finished Spring Waltz- a 20-episode Korean television miniseries and I truly loved it. After spending weeks watching Spring Waltz, I'm just so glad I didn't waste all that time! I haven't seen such a touching love story for ages and this Koreanovela really moved me. Aside from the probability that my Mandarin improved a bit (I chose Mandarin as the Audio with imperfect English Subtitles), I am simply ecstatic. Spring Waltz is a beautiful, beautiful love story. The cinematography is breathtaking (shot in Austria and Korea), the soundtrack is heartwarming (mostly classical music), and the story is just wonderful (showing what true love is). The actors played a splendid job (you wouldn't think that most of them were models turned to actors), and I'm officially a fan of director Yoon Suk-ho (naks, may research pa akong ginawa!) The telenovela showed love in its simplest and purest form, the way love really is (with no Hollywood-style magic or special effects and no sex and violence). It reminded me that love is patient and kind, love is forgiving and self-less. Spring Waltz is truly unforgettable and one of the best!

Gambas

Here is my recipe for Gambas that I submitted to Mom Exchange :)

Gambas

Serves 2-3

Ingredients:

300g medium sugpo, shelled, then sliced in half (slice through the back of the shrimp, see inserted photo of raw prawns)

Half clove of garlic, roughly chopped, about 1 Tbsp.

Pinch of salt, pepper and paprika

3 Tbsp. water

1 Tbsp. sweet chilli sauce from bottle

 

Procedure:

Saute garlic in oil until aromatic but not brown.

Add in the prawns.

While moving the prawns around the pan, add the salt, pepper and paprika.  (Add more to taste.)  At this stage, the prawns would be changing color and curling up nicely!

Add the water without lowering the fire.  Scrape off the bottom of the pan using the water to moisten everything that’s stuck there- this is important because all the nice flavors are there!

Add the sweet, chilli sauce.  Again, add more to suit your taste.  The more you put, the spicier it will be!

Serve at once.

 

Tip:  You can go fancy with this dish by serving it on a sizzling plate.  But then again, who would keep a sizzling plate at home? J

 

Check out Mom Exchange!

Everyone, do check out Mom Exchange :)  Just click on the link in my Multiply site.  My recipe for Gambas is now posted there.  More recipes coming!