Tepee

So, I'm into healthy eating too...a recent blood test shows my cholestorel level is high (I'm 105 lbs!!!). I just bought some wakame and organic miso base online for the first time. From Helen's description, there seems to be 2 types, the dried and the salted kind. Mine looks dried and chopped up. How does one use it in cooking? Can I just add it into miso soup? Thanks in advance.

I can't find buttermilk either in Malaysia. Although there is buttermilk powder, I wouldn't buy that again, as there were no reconstituting instructions and whatever combination I tried didn't work well. For cakes requiring buttermilk, I've been happily souring my milk like Torakris, either with lemon juice or vinegar. Works fine.

EEK!!! My girls will be jumping on you if they heard that! However, that cake was demolished very quickly. Aaack!! Caught by a Cake Police/Moderator. Deborah dear, I was thinking you guys had too much of my cakes already. You're balancing yourself pretty well (too), I see.

Here's a bunch of decorated cupcakes and a Cupcake Cake (CCC) for my girls' teachers.

After #3 child came along, I decided to have our dinner (2 veg/meat combo and 1 meat dishes) catered and delivered to our doorstep in tiffin-carriers. I figured this would help lessen the stress of my life of chauffeuring the kids to their 1001 classes and my cake-decorating pursuits. I'm lucky to have a husband who's none too fussy about his dinner...hmm..I suspect he's feeds himself too well during lunch (he's in the sales line). This went on for 3 years. Some days the menu was really good (somehow they always give a smaller portion when something's good), some days one of the dish would be left practically untouched. I must have been enjoying all that free time in the afternoon so much (from not having to prepare for meals), that I neglected to see that my girls did not look healthy, until one month ago. I've been ignoring comments that they were skinny, and etc... How nutritious can the food be when it has been prepared 8 hours earlier and left at room temperature? To cut an already long story short, I woke up one day and decided to cook dinner again. Everyone in the family celebrated! Eating healthy had become my mission. I filled my larder with liquid aminos, sea salt, grapeseed oil, etc.. It was timely that I discovered 2 organic food sites, which did deliveries for a nominal fee. One of them even waived the delivery charges as he stays closeby. So, that saved us from making marketing trips, since time is still a factor. Just within one month of cooking, I can boast that my kids are sporting rosy cheeks. I've never had more fun in the kitchen knowing that I'm giving my family the best, and I haven't repeated a recipe yet! Home cooking just became alive for me again...cooking with LOVE. p/s Oh, I'm on "leave" during weekends...a time spent discovering new places to eat at. A win-win situation for me, at last.

I'm not a very 'KL' person, more of a PJ one. And I don't really eat cakes in restaurants unless they are real good, coz I make my own cakes most of the time. Aside from hotel bakeries, I'd recommend Suchan Deli. I believe they've a branch at Suria KLCC. Their tiramisu is DA BOMB.

Sounds like the Coffee Cakes in Rose Levy Beranbaum and Carole Walter's books. Carole has recipes for 3 coffee cakes with different degrees of richness. All of them have sour cream in it. I love them.

Excuse me for hijacking the post (sort of), but this is about chillies stuffed with peanuts, so I'd just like to say that we do have a similar appetizer too. However, the chillies are stuffed with a mixture of finely shredded raw (unripe) papayas, chopped roasted peanuts, and pounded fried dried shrimps. These are then soaked in sweetened vinegar. Drool..... Edit: I just realized I made a boo-boo, by posting without looking at the heading/forum. I went headlong into this thread at View New Posts. Please feel free to remove this.

Now, Shiewie, you jest! You should know that I've left the bangku sekolah for donkey years already! Unless....unless....you are fooled by my (uh, hem) youthful looks??? Sorry, no recipe. Yetty, a 'little' tea party, you say? I can't imagine a regular size party! Yummy, yummy, yummy. Those tea time treats look too good to eat.

OK, I've picked myself off the floor after ROFL. Thank you, Yetty, for your confidence in my learning assimilation. Although, I've got a booklet on carving fruit/veg and a passable carving knife, I've yet to really try. Hah, perhaps I was just waiting for this vote of confidence. Thank you!

Behold! The fruit (already a piece of art from nature) turned into a masterpiece under skilled hands. Pics taken during a carving demo I attended on a cruise. A closer view. Love his carving tool. A pair of tangy birds Oh, by the way, we had dragon fruit after the Moon Cake festival dinner at my MILs. She told me that the insides of the skin (which peels off, oh, so easily) can be used for a natural 'facial', which I just did. Good stuff! My skin feels sooooooo good and tight.

Is Mallomar the same as these flødebollers? Thanks so much, Tolliver, for reminding me of that....had wanted to try that for a long time, but, marshmallows were hard to come by....until NOW! Doing the happy dance!

It's actually the easiest thing to do, baking these piggies. It's the same stuff as the skin of the traditional mooncake.

I'd be watching out for extra-special blessings in the next few days if I were you. Hoping that some of those will rub off on me from association with you, Oh Blessed One!

Right you are, about the ubiquitous ubi, Laksa. Pan, potato is ubi kentang. Incidentally, some people use ubi gendut interchangeably with ubi keledek for sweet potatoes, although gendut is actually a sweet potato variety. Some of you may well be familiar with the 'gendut'/explosive properties of sweet potatoes, which explains its name.

Were you thinking of those chewy opaque cubes you sometimes find in bubur cha cha? They are actually made of starch. Some people color it, some don't, but kids love it. You may have thought it was lard because the bubur cha cha may have turned oily due to over-boiling of the coconut milk. Here's another version of bubur cha cha from a friend's site.

The long-life buns suggested by Aprilmei is basically a normal pau (steamed bun) (refer to the pastry recipe only) filled with lin yoong. The alkaline water in the lotus paste recipe is to help loosen the skins from the lotus seeds. If you can find: 1) de-skinned lotus seeds ---- you can omit the first part of soaking. 2) pre-made lotus paste filling ---- half your pau is done! It would be cool if you can do tiny 'peach' buns and hide them in a giant one. Plus plus points in the impression department.

Say, we've got Tesco in Malaysia now...will go check out (the Deli section?) for those superb-looking bangers. Thanks for the aside on the rusk fillers...so interesting. That's definitely a more agreeable filler ingredient than the ash we see so frequently in some of our products here. Very educational blog. Thanks.

Thank you, Snowangel, for your fantastic blog. Your description of your meals are so real, that I feel like I'm there. I also love your inclusion of Heidi's meals...you make it sound easy to cater for a child with a disability...that would serve as a great encouragement for someone new in that position.

((((Whisper, whisper... Don't think that's a good idea, Karen. This cake was requested by the girlfriend of a guy who worked in Michelin...didn't exactly get permission from the company.)))) Not a perfect job (did it when I was into my second month of cake-decorating), but I guess he's kinda cute. All the best for your tire cake! Remember to post it for us to see!

Howzabout adding this guy in da picture?

That's most interesting, JanKK! How about the sweetness? Is it less sweet? If it is, it's just the tweak I've been looking for, since everyone I know want their sweets not-so-sweet.

Oh, Oh, Redsugar! After the divine marshmallows, DH and I were dreaming about Turkish Delights. You must be telepathic! Thank you!

Hi Snowangel There's a typo error for the amount of flour in these 2 recipes. Flour is listed twice. I'm thinking one of them must be sugar.

I made the first batch pink, poured in the jelly roll tin, then made the second batch right away and poured on top of the still soft first batch. Your liqueur variations sound decadent! Do let us know after you've tried it.