Kurma & Fig Cake 海枣与无花果蛋糕

I haven't been baking X'mas fruit cake for many years cause my boy doesn't like the dried cherry. The other day I mentioned to him that I wanna to make one this year, and he quickly give me the look ..... haha..... I was like Ok OK no fruit cake ! So after cleaning my fridge, found some leftover kurma @ dried dates & dried figs and decided to clear off by making kurma & date cake. Wow.... it was surprisingly good. Please read on for more.

Ingredients :
200gm dried kurma @ Date, seeded & sliced
200gm dried figs, sliced
380ml boiling water
150gm butter at room temperature
170gm brown sugar
3 eggs
225gm selfraising flour
1 tspn baking soda

Method :
(1) soaked kurma and sliced figs into boiling water for an hour or till softened, then puree it with blender.
(2) beat butter and sugar till fluffy then beat together the kurma & fig puree till well mixed.

(3) next, beat in egg one at a time till well cooperated.

(4) now, stir in flour & baking soda till everything well combined.

(5) transfer batter to a 8" baking tray lined with greased proof paper at the bottom and flour coating on the side of tray. Then decorate the top with pecan of walnut.
(6) finally, bake at preheated oven 175'C for about 60 minutes or till tester came out clean.

The cake turns out really moist & fluffy and so scrumptious. Quite addictive too ! Bet you can't stop at one. My boy said much much more yummy than fruit cake, and not so sweet. haha...... Enjoy & Happy thanksgiving to all.

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer. This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm corn oil 60gm pandan juice 50gm all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn cream of tartar 50gm fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2) Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o< Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine

Hakka Steamed Braised Pork In Taro @ 芋头扣肉

This hakka steamed braised pork in taro is one of the many popular hakka dish to be served during the festive celebration. In older days, you may have to prepare this dish from A-Z but its much easier to prepare it now in this newer generation. And I have chosen to make them with store bought roasted pork instead. Some time ago, one of the group member gifted me this special five spice powder where she brought all the way back from Penang and this is the only packet left in my pantry. Its one of the famous product from Pok Oy Thong Medical Hall of Penang. Very very fragrant and its wonderful to work with this special hakka dish . So.... show time ! LOL.... It is best to slice the roast pork as well as the taro into same thickness which is about 1mm thick. This will certainly help in the arrangement later on. On the other hand, everything will be evenly cooked by then. Ingredients : 500gm taro, skinned & sliced 300-350gm roast pork, sliced 3 shallots, slice

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