Salted Egg Pork Ribs

Having harvested my Homemade Salted Eggs, I decided to cook something with it! I knocked off a little earlier today so I had the luxury of cooking something proper. The week has been insane since it's exam week.. lots of marking to do, lots of assessment to complete.. I wish I have the time to cook much more often. 

Speaking of which, this made me very happy tonight. Most of the kids in my P1 class have performed very well in their English test through their hard work.. I'm a proud chee-cher! 

Anyway, I had my pork ribs thawed overnight in the freezer and had them ready to cook by 5pm. Planning beforehand is good (:

The ingredients are pretty simple but it may turn some off since it involves deep/shallow frying. I decided to do it anyway. >.< It takes about an 30 - 45 minutes to prepare and cook and I'd rate it a difficulty level 3 out of 5. Or maybe 4 out of 5 if you dislike deep frying! 

Rose Macarons (French Method)

On Saturday evening, I decided to bake some macarons LIVE on facebook. Requested by the hubby, I baked some rose macarons with rose buttercream.

It was the first time I was fully made up for a LIVE video. I had been out the earlier half of the day so I just did a video with my makeup on. The hubby and Cartoon who were home were also part of the video! 

It was also the first time I camped in front of the camera to film the growing of feet for macarons! It was tiring but very fulfilling! So.. these rose macarons take about 2 hours to bake and I'd rate it a difficulty level 4 out of 5.. It's worth a try nonetheless!

Those feet are just worth it. 

Fluffy Chocolate Chiffon Cake

Yesterday, I decided to try out the live function in Facebook. My first proper interactive video tutorial. Did you catch me live? How did you like it? For me, I had a great time. Being able to interact with those viewing was fun and of course, it's fun sharing what I know bout baking.. and my love for food! 

I took about 40 minutes to take viewers on a session in my kitchen where I baked a Chocolate Chiffon Cake. Wanting to serve more portions, I baked them in 6" cake tins. The recipe works well for a 20 or 22cm chiffon tin. You'd get a nice and tall cake. 

This recipe would take about 30 minutes to prepare (I took longer cos' I talked so much!) and about an hour to bake. Cooling would take bout 1/2 an hour so do set aside 2 hours to do up this delectable cake! It'd rate it a difficulty level 3 out of 5. 

The recipe would fit 4 6 inch cakes sufficiently! (: 

Fluffy Pandan Chiffon Cake

So, as I woke up this morning with great joy that the blog was finally open to public again with the block lifted, I was in great spirits! I baked 7 tubs of Pineapple Roses and baked 2 of these Fluffy Pandan Chiffon Cakes! It's also a great day as our church wedding venue has been confirmed! Charis Methodist Church it shall be! So, with this great joy.. I decided to bake 2 cakes on top of the 7 tubs of pineapple tarts I baked..

Pandan Chiffon Cakes are widely sold all around Singapore with Bengawan Solo's being one of the more popular ones. Giant/Shop & Save even sells them at a cheap cheap 2 bucks! Pandan chiffon cakes has always been my mum's favourite and it has also been my favourite when I was growing up. I can still remember stuffing myself silly with these fragrant slices. 

Some time ago, I tried a pandan chiffon cake using ieatishootipost's recipe but it didn't work out well for me as some parts of the cake were still relatively spongey. I believe this was due to the uneven folding of the batter back then.. well, that was till I decided to try out this recipe given to me by Vanessa using the hand folding method that I'm so deeply in love with!

Most people I know of would squirm at the thought of using their bare hands to fold the batter but to me, so as long as our hands are cleaned thoroughly before we fold the batter, it actually works better than a whisk or spatula!

So, here's the recipe that I love so very much as there's no food colouring involved.. all the flavour of the cake's from the pandan juice made from pandan leaves. This cake takes about 15 minutes to prep and an hour to bake. I'm using a 20cm base chiffon tin and it yielded a 2" tall cake. If you'd like, you can use a smaller tin to achieve a taller cake. 

30 April 2013: I made a taller version of the cake to full up more of my 20cm baking tin. 7 eggs would be perfect for this recipe provided that the eggs are the the 55 - 60g variety. I have provided the 7 egg version of the recipe in the ingredient list.