Banana leaf rice in Auckland

Today I tried for the first time banana leaf rice in Auckland..Yes I have never seen a banana leaf meal until I was having a holiday in KL in June this year. It was definately an experience to see how the food were served and the banana leaf being used as the plate!

They had a $14 buffet special on Sundays whereby you get 2 types of curry, side dishes, rice and popodums. Buffet so you can keep asking them to refill the dish.



The side dishes were probably the nicest haha. They had shredded carrots, cabbage, lentils, tomato onion dish. All the side dishes were really tasty:



Thier teh tarik and roti chanai were not as nice as the one in Sri Putri. Overall, I think this place is good for their banana leaf rice but to have other malaysian style dishes I still prefer Sri Putri in Panmure.


Here they only serve 1 roti with one curry whereas in Sri Putri, they serve 2 roti and 2 curry at the side:

Found a new Kaya toast place in Auckland

Hui Cheng told me she found this kaya toast place that sells things like yakun in Singapore...I honestly didn't believe her because my whole life here i've never heard of a place that sells kaya toast etc! She made it sound so nice and I went to visit that place the next day with Charlotte because she took half a day off work.
The place is called Kaya + Toast coffee club.


Had a very big lunch so i was too full to try any of thier toast but couldn't resist not having a teh ice since im there! Charlotte was there just to accompany me and she was so into the comic books that was there!




We talked to the owner who came from Seremban?? All I know about that place is the bus stops there for a break when im travelling between KL and Singapore. See those white and blue glass containers by the glass - they are the toppings for the toast such as peanut butter etc..
The guy behind is the one making the drinks and boil eggs while the owner makes the toast.


Not bad..They had things like milo dinosaur toast, peanut butter, kaya, half boiled eggs.

The teh ice tasted like back home so not bad but the only downside is the price of these things and the location unless you live in the city because it is located in Imax. It cost $3.50 for a teh ice so about the same as a cup of coffee. I didn't check the prices for the other food but I can assume it will be about $5 or more for a toast.

The good side is that if you are craving for kaya toast and good funny comic books you can find it there as well as other fellow malaysians and singaporeans there! there! While we were there, it was so interesting to see the reactions of all the malaysians/singaporeans coming in! It reminded me of myself and from the expression of Hui Cheng while she texted me about this place!

Despite what goes on the world

Just a few thoughts about how the world seems like it's crashing.

Financial institutions crashing
Crazy gunman shooting students in schools
Politicians all debating and focusing on minor and immature issues
Fuel, house and food prices going insane
and the list goes on and on

So...it's quite a thought to think about how even though we are going through all these things on earth...there is the stability of God's world.

His word says that he NEVER changes, he stays the same yesterday, today and FOREVER. Hmmm so even if the world goes haywire I know I need to keep my focus on what God says in his word and in WHO HE IS. The way God's world operates is truly different to how the human world operates. Where there is lack of money because of inflation and all the turmoil on earth, it should not translate and affect how we live for God for his ways and understandings are WAY higher than ours.

It's something that definately keeps me fearful - what happens around the world makes me scared....I have no doubt about that BUT I know that MY GOD is BIGGER than all that and like Psalm 112:1 says Blessed are those who fear the Lord, who greatly delights in his commandments.

I always have to remind myself : instead of "worrying" why not divert my thoughts and energy into who God says he is and that he delivers the righteous.

Lukewarm

Have you ever had food serve to you before and you bite into it and it tasted COLD but worst LUKEWARM??? It's like eating into a hot pie or quiche and some parts are HOT but yet some parts are COLD and it just puts you off your apetite?

I had an experience once when I was eating a kebab and I like it really really HOT. I got it and the first bite was just warm and I thought ok lets keep eating it..it is probably hot in the middle. Guess what? It wasn't. It was even getting colder and I just wanted to puke it out! I was going to ask for a new one but instead returned the kebab asking them to reheat it.

I just thought WOW what a demonstration of what REVELATIONS 3:15 says about how God would rather us be HOT COLD but not LUKEWARM! He spits those that are lukewarms out of his mouth! It's like...ok so I understand more how he feels regarding how I dislike lukewarm food in my mouth! How can things be heated up half way or half done? You would rather have it done properly or not done at all.

BUT God is gracious and amazing and he waits for us to open our hearts to him. Those who draws near to God he will draw near to us. James 4:8

So my desire is to be HOT! Needs work but yes that's part of life but it's all worth it in the end. It's like eating a really nice dish that satisfy your tummy and leaving you feeling wow I want more and would go back again.

In the afternoon I made a moist chocolate cake for Marc to bring into work tomorrow for his 1 yr annivesary at work! I can't believe how time flies so fast! I love the part where I scrap the left over chocolate mixture!


I know the cake does not look that appealing but it smelt so GOOD and I wanted to eat it but I had to resist it!!! However, a little bit of the side fell off so I did try abit ;)

Food for thought

Food for thought:

What we feed into our lives is what we will produce and get out of our live.

Who am I allowing to feed into my life? Who do I look at and go...wow I want to learn from her and become more like the woman God has created me to be.

What words am I letting into my life? Am I going to let words of doubts, fear and negativity restrict my life and pull me down or am I going to be around like minded people who will sharpen and build me up? Am I letting what God says in his word shape me or am I letting the fear of men shape me?

To be able to love and help someone else I need to be in shape to be able to do that. Why is it so hard sometimes to look after my heart but without looking after my heart I am only not giving my all.

Mooncake festival

Today at mum's she brought back a box of mooncakes from classic bakery in Greenlane just by the car wash and I was so intrigue to give them a try! They are rather expensive with one mooncake ranging from $3.50 to $10 depending on what kind it is.

The mooncakes were so pretty and I love the look of how flaky the mooncake looks and the strong colour of the pastry! I tried making red bean flaky mooncakes as shown in my blog but it doesn't seem to be this flaky which is what I wanted to achieve.

This one my mum thought it was mung bean filling but when i cut it open it had a savory filling with some kind of meat floss and mushroom. I actually liked it although I think I would prefer the sweet mung bean filling:


This is a taro paste mooncake

See how nice the flakes are:


The inside filled with taro:


The yellow flaky mooncake is filled with kumara, I know it is a wierd filling but it really taste like kumara with pieces of it! I am so impressed with what kind of filling they can put inside!


I was stuffed with moooncakes today.....couldn't resist trying them especially the wierd kumara flavour! I will stick to red bean or mung bean it's still the safest filling.

Charmaine's birthday

Today we went to celebrate Charmaine's birthday with peking duck and other food at Enjoy Inn. I havent been there in ages and things have definately changed - it's much much quieter...I remember going there everytime we have a family dinner but how things have changed.

After dinner we went back to my place for a surprise birthday cake and desserts with her life group. The life group all arrived on time and everything went accordingly! It went well - Charmaine was surprised and that was the main thing!!

So nothing new but I baked again combining all the pastries that i've tried over the last few weeks:


Siaw Hui made the birthday cake which is really yummy! It is a 3 layer cake with chocolate base, earl grey middle and a sponge cake on the top. We decorated the cake with cream and almond flakes and chocolate sprinkles at the bottom. Well done Siaw Hui! ;P


We ended the night early because it was too loud till our next door neighbour came and complained! So it's not because I'm getting old or anything, it's just that our neighbour is really quiet everyday every minute ;) The only loud noise comes from the cows and sheeps behind our unit!

Anyway, I'm glad Charmaine enjoyed herself because it's her LAST year of being a TEEN!

FOOD and MORE!

Just felt like bombing the page full of food and anything eatable!

Wife biscuits

I tried making wife biscuits again and this time it turned out like what I think wife biscuits are suppose to be....the size was perfect, the pastry was crumbly and soft like biscuit and the inside was just right. One of the best batches I've tried!!!

This time I didnt cut the middle with 2 snips but I pricked the top instead and sprinkle some sesame seeds on top.

Can't wait to make again next time for my mum but these are for my sister in law it's her birthday tomorrow ;)

Red bean yet again..

More baking and yes...I baked today because mum is having her connect group over and since I baked some "winter" cookies i thought i might as well bake some red bean cookies too!

This time i put black seseme seed on top which I find it looks nicer. Inside is FULL of red bean which is what I like most when I bite into any red bean product! The red bean has to basically be covered by a thin layer of pastry that crumbles when I bite!

Ok ok I am getting sick of doing this but enjoy looking at the final product and people's faces when they eat it...I will take a break for now from baking (hopefully).

Finished being cooked in the oven:


Finished product:

Baking therapy

I couldnt sleep at all, woke up at 5am and decided to have breakfast and hmmmm bake again?? I really want to perfect the lo po peng. Yesterday i tried another recipie but it did not turn out nice. I'm having difficulties in making the mixture right. The mixture was too watery and I added more rice flour and it turned out like hard as after it was baked.

So...today my mixture was watery and it basically leaked out of the dough but it turned out alright just that I have 3/4 of the filling left and I don't know what to do with it.



The filling inside seems more like what I think lo po peng should look like...a stickier filling that when chewed it stretches out. I enjoy making the pastry side of it but still need to work on the filling.

You know, baking and cooking is an art...it takes the right measurement and it takes practise and abit of trial and error. It's abit like walking with God...we will never be perfect all the time. It takes time to cultivate our walk with God, to hear his voice.

Having physical food is important and many of us will probably know that we are food lovers and as you can see in this blog it's mainly about food. If we so need and depend on physical food, what more do we need spiritual food to sustain us in our walk in life? Is the spirit not important that it contributes to how the body functions too? I remember my pastor spoke about how when one is really sick and probably dying, it is the fighting spirit that gives that person hope and life! To know that God lives in us and the power he has given us to live life abundantly on earth!

Alright I smell of baking and I can't believe it's not even 9am! Write more laters!

Oh Marcus tried these biscuits and it does not taste like lo po peng but there is this unusual taste and aroma that makes it really nice to eat! He named it Ashley's winter cookies. So...i'm going to name them winter cookies instead now haha ;P

Buffalo Bar & Grill

We tried this new place in the city because we havent had western for awhile so checked out this place called Buffalo bar & grill: This place is located at shed 23, Princes Wharf Viaduct Basin


Walnut and Mascarpone crusted Lamb Rump with feta and herb potatoes crush, aubergine caviar, glazed bulbs and a merlot jus:


Forrest Mushroom and Baby Spinach Canelloni: Fresh egg pasta filled with a mushroom, baby spinach and thyme farce braised in a vanilla and toasted herb cream sauce:


This dish was delicious and I think the creamy sauce made it even more YUM!

It was quieter than expected being in the city and along the viaduct.
I was impressed with the presentation of the food. The portion was good, not too much that drowns you down so you can still have dessert after that!
We got placed by the fireplace and by the glass window which gave us great view of the sea!

So overall I thought this place had a nice ambiance, nice music, nice presentation and food was not bad too. Also, if you dread the thought or finding car park in the city, this restaurant allows you to park for free at Downtown carpark after 5.30pm.

Location: Shed 23, Princes Wharf, Viaduct Basin, Auckland

Food: 8.5/10
Atmophere: 8.5/10
Service: 8.5/10

http://www.buffalobarandgrill.co.nz

Second attempt in Tau Sar Peah

Today I tried making Tau sar peah again because it turned out well the first time I tred it a few days ago.
This time I made twice the amount so I could give away to friends to try.

The pastry is lighter than the first time I made it and it's probably flakier which is what I like. After making Tau sar peah I will probably not go back making the flaky green tea red bean ones that I first did awhile ago.

Hubby says it taste good but then again he has to right? hehe

Btw, I just realised I've been baking everyday this week!!! It's definately a hobby, I enjoy it especially when it turns out nice. I need a BIG kitchen with lots of OVENS and SPACE! OK...keep dreaming...





and yes they are avaliable for sale too:

Lo Po Peng

Today I tried making lo po peng after yesterday's success in tau sar beng I thought i'll try something else. I went to tofu shop in search of winter melon candy and actually very surprised that they have everything here!

Just for those that do not know, lo po peng is wife biscuit. It is a chinese pastry made with winter melon.

Here are the lo po pengs brushed with egg yoke and getting ready to be put into the oven:


I am so impress with the result although it could be abit bigger like the ones in the shop. Actually I quite like the size of mine, it's cute and bite size ;)

The smell is just amazing..i love fresh baking from the oven! My house smells like it nearly everyday and everytime my husband comes home he ask straight away...did you bake again?? ;P




Inside: oh it's divine. I love the smell of the inside together with the pastry and even more divine when it's eaten fresh out of the oven!


Brought some to mum's place because I promised her i'll make some for her and it was GONE within seconds! Didn't expect my sisters to like them but they did! Mum ordered from me to make these for her connect group on Thursday..so I guess that's what I'll be doing then!Update later on it!

Recipe :

Ingredients:

Water dough
100g cake flour, sifted
25g icing sugar
25g butter (cubed) or shortening or margarine or lard
2 Tablespoon of water approx to make the dough

Oil Dough
100g cake flour, sifted
2 tablespoon oil

Filling
3 1/2 Tablespoon Candied winter melon (chopped to bite size)
3 Tablespoon of white sugar = 3 tablespoon
1 tablespoon, ¾ teaspoon oil
1 Tablespoon roasted white sesame seeds
2 1/2 teaspoon dessicated coconut
5 Tablespoon commercialized cooked glutinous rice flour (Koh Fun)

1/4 cold water (at room temp) or until the filling is firm as a ball

Egg wash
1 yolk + 1 tsp water + pinch of salt

Method:

Filling:
Put all ingredients into a big bowl, pour in water until forms a dough and well combined.
Divide filling into 12 equal portions.

Pastry:
Water dough:
Rub butter into sieved flour and icing sugar till bread crumb state.
Add in water till a pliable dough is formed.
Cling wrap dough and rest for 30 - 45 minutes.

Divide dough into 12 equal portions.

Oil dough:
Rub shortening into flour till well mixed.
Cling wrap and leave it aside to rest for 30 - 45 minutes.

Divide dough into 12 equal portions.
Flatten a piece of water dough and wrap in the oil dough.


Press and roll out dough into a longish flat piece with a rolling pin.

Roll it up Swiss roll-style.

Turn the dough 90 degrees and then roll it into a longish flat piece.

Roll it up Swiss roll-style again.

Pinch the 2 side edges and shape it into a flat circular shape.

Put a piece of filling in the centre of the dough and wrapped it.

Flatten it and make 2 snips into the dough using a pair of scissors.

Apply egg wash.

Bake in a preheated oven at 200°C for 20–25 minutes or until golden brown.

Tau Sar peah

Today I made another type of tau sar peah using a different dough ingredients. I don't have a weighing machine so I had to convert all the measurements and play around with the mixture till the texture is right. I really liked the outcome and the texture of it when biting into it.

Here are the cookies off to the oven: blushed it with egg yoke and sprinkled with seseme seeds:


Out from the oven:


Here they are:


Close up:


Inside:


Verdict: Family says it tastes better than the previous red bean flaky mooncakes I've made. Apparently the pastry taste better and it's more presentable ;)

My next mission is to try try mung bean filling next time..or wife biscuit when I can. Red bean seems to be the easiest now because I don't have to make it from sratch!

Marble cake

Very disappointed with my first marble cake today because

1) the top of the cake cracked :



2) I didnt mix the chocolate mixture well with the first mixture so it doesnt look like the colours blended well. It just looked like chocolate on top of the white which does not = MARBLE



Several reasons why cakes crack on top and I think mine was because the oven was too hot which it was. It said 180 degrees but I put it on 190 degrees...oops ;)

Also I kept opening the oven door to check if the cake was done...shouldn't have.

However, the cake looks good if you put some icing over the top to hide the cracks!!! What a brillant idea! I just left the cake as it is because when it's cut up it doesn't look all that bad.

After making cakes, I still prefer baking chinese snacks but they do sometimes take twice the time because of the individual items rather than one whole batter chucked into the tray and into the oven. Shall i say I prefer looking at the cakes and snacks rather than baking them ;)

Hmm perhaps fusion baking is better because you get the best of both worlds like mixing pandan flavour into butter cake like this:



That's what I think is amazing...how different cultures can bring together something so delicious to eat!

Ok going to Eve's pantry now to meet a friend and perhaps try something that looked like it can be eaten haha

Fluffy

We visited a family friend's cafe in Browns Bay on Saturday after Yum Char and they made us all a drink. Marcus ordered a Mocha Latte and I scooped his foam because it's one of my fav part especially when it's topped with chocolate powder. The lady saw me doing that and insisted that she makes me a cup of foam! I really didn't want to just drink foam but I guess there is no harm just drinking more air!

Basically fluffy is just steamed hot milk topped with milk foam. It is normally ordered for kids when the adults order thier coffee! I would say fluffy is like a cup of cappuccino but without the espresso part. When I was working in a cafe awhile back, I think fluffy used to cost about 50 cents. We would spinkle the fluffy with chocolate powder and serve it with a chocolate fish.I guess it makes the kids happy thinking that they are actually drinking what the adults are drinking!