Beyond 100th postings

Amazingly, I have posted beyond 100 of my amateur bakes and cookings since 2007.

Though there aint any winter wonderland in Singapore, but the recent downpours with cold breeze and winds, tis the season to indulge in foodies and drinks that warms the body.

Somehow with a twist in one's fate in life, changes are inevitable and my decision of change 4 years back has made a difference to the kitchen much to Mom's delight.

Yes, more cookings and bakings on the way, embarking this hobby, passion marking deeper love for home cooked food, freshness brought forth with patience and love to display the skills learned from many talents near and faraway.

Kitchen my domain.

LIGHT FRUIT CUPCAKES

Well, other than the early morning tang yuan making, I managed to squeeze in time to bake light fruit cupcakes as well.

Why not the traditional fruit cake in a round pan loaded with generous amounts of mixed dried fruits? Truth is I am not a fruit cake fan, perhaps 'overwhelmed' by the ones sold out there in the supermarkets where the richness is too sweet for my subtle tastebuds.

So here is my cupcakes version, receipe from Aunty Yochana's blogsite. You would notice that there are limited visible bites of mixed fruits with zest of an orange added.

And yes, I have soaked the dried mixed fruits with 3 tbsp of Meyer's rum over night. No intent to make anyone 'drunk' was my initial thought. Then again, its the festive season right, so I have added a spoonful of rum to the baked cupcakes to give it more moisture and of course, the extra 'rum' kick.

Cheers !

Tang Yuan @ Dong Zhi Festival @ Winter Solstice

For the first time, well, for the longest time, I 'committed' to be in charge of home made colorful tang yuan with a twist.

Got my Mom to buy a pack of ready made 12 frozen Sesame tang yuan yesterday and the rest are hand made pinks, greens and whites added into the pot. If you can spot the bigger ones, they are filled with peanuts, yes, hand rolled by none other than me.

Always enjoy the whiff of fragrant aroma from boiling pandan leaves with slices of ginger, and with few tablespoonful of fine sugar, that is the simple syrup for the tang yuan that warms the body.

Festive celebration with a twist, colorful indeed.

Enjoy the bowlful sweetness with awe.

Cheers!