Mid Autumn Day's Makings
I am truly amazed and inspired into the wonderful baking creations of other talented ladies linked with Lee Lee, Florence and Jo. Its like a new-found world and hobby into the wonders and colors of baking and cooking arena. There are many other talented ladies out there! Theres Jes (hut of cranberry), Lucy(aunty yochana), Lily Wai and many more.
Mere surfing and visits to their daily blogs will simply take your breathe away with their cooking and baking passions and delights which also means that, you will be left drooling away, helplessly, literally spoken. And far beyond doubt, many will envy their immediate families and close friends who benefits from their give aways, well, in hope, soon that i could be one of the lucky receipient too. (teasing. =p)
And to catchup with their amazing talents, being an amateur, I follow ever so closely with their guiding steps to the makings of few new bakes and cooking for my family and they have been most encouraging, naturally.
On Mid Autumn's, i made my final batch of snow skin moonies. And thanks to the recommendation in the blogs of Jes, I managed to get a simple flower mould (the last of the last piece) from Ailin Bakery House with the help of the lady boss there. Though my intended purchase was something prettier, you know, like the ones Jes purchased, but just couldnt resist the mentality of "must get something" to make the trip worthwhile.
So tempted I was with the lure of the red wine berry paste from KCT posted in Jes's blog, I got a small pack from KCT and indeed, the taste was pleasing to the delight of my palate. Thanks Jes! Not forgetting, receipe with thanks from Aunty Yochana. =D
On Mom's suggestion, I went along with the idea to making sushi for dinner. Quite cool idea, as the sushi roll will be round round. Well, its the first time I am making sushi and yes, i fumbled here and there but the roll came out decent. No fancy japanese ingredients to go along as this was a 1st trial. Bought the basic stuff like sushi short rice, sushi vinegar seasoning, bamboo mat, bamboo spatula etc for the making. Once everything was ready, I rolled in cooked eggs, blanched carrot, cucumber and japanese pickled radish and that was my version of "futamaki", simplified version. "oishi" were compliments well received by me and boy, I was thrilled when the first roll came off quite pretty though theres room for improvement in the tightening of the rolls.
Theres plenty more to bake and cook and learn from the wonderful ladies. Me, an amateur, a follower will continue in looking out for more guidance in this new 'adventure'.