Tuesday, October 27, 2015


I finally managed to find some time to try out this Focaccia recipe by dailydelicious. I am an ardent fan of her blog and I love to try out all her tested recipes which she so generously shared on her blog. Her food photos do inspired me to try them out. And I have a long long To-Do list from her blog alone :))))) which I think will last me a year of baking.

I, somehow being the too smart me , rolled the dough to a thin sheet, thus the end result, a Focaccia that was chewy but tasty … the 2nd piece was thicker , came out not chewy . 
I used some almost dried up fresh thyme ( kept in the fridge and forgotten about ) and it still usable. The combination of fresh herb and the olive oil was great. As usual, no regret testing out this recipe. I must remember not to roll to a thin sheet , should be about ¼" each thick. I will try this recipe again till I manage to get to the right texture. Practice makes perfect!

It was fun putting a dent to the dough and placing each
dent with a piece of black olive (",)

the 1st piece - nice even color

Tasted like crispy thin pizza crust when I rolled
it to a thin sheet.

Focaccia - adapted from Dailydelicious

200 g
Bread flour
3 g
Instant yeast
4 g
4 g
10 ml
Olive oil
150 ml

Olive oil for brushing

Pitted dark olive


Put flour, yeast, sugar and salt together in a bowl, whisk to combine. Form a well in the center; pour in the water and olive oil.

Begin to mix with hand until the dough comes together. Turn out onto a floured surface and knead for about 5 minutes (or 100 time), until smooth and no longer sticky.
Place dough in oiled bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 to 1 ½ hours. Dough should be doubled in bulk.
Take the dough out of the bowl and knead for a few minutes then divide into 4 pieces and roll the dough into balls and let the dough rest for 10-15 minutes. Roll balls into circles on a lightly floured surface with floured rolling pin.

The circles should be about 5-inch in diameter.
Preheat oven to 220°C.
Let the dough rise for about 30 minutes in a warm place.

About 10 minutes before baking, press fingertips all over dough, forming indentations, and drizzle olive oil over dough. Sprinkle olives and chopped Thyme evenly over the dough.
Place dough on oiled baking sheets and bake about 15 minutes. Remove to wire racks to cool.

To Keep Updated On Artist And Music Instruments @ The Hub

I was recently recommended by a musician friend  to log in to The Hub...from Musician's Friend which is our ultimate resource  for the insights that will help take our music to a higher level.With Hub - musiciansfriend.com hub , I can find essential music gear buying guides that will sort out the specs and features on the instruments that will suit for my style and budget.  And at the same time, I can check out artist interviews to find out what inspires and drives the music you love. The Hub also englightens me on tech tips used by some of the biggest artists and bands on the scene today.  They also covers new emerging artists . Lots of stuff on the Hub besides what I have mentioned.  Products reviews, behind the brand, Band of the month and the art of sound are some of the features of the Hub.  Do check it out :)

Wednesday, October 21, 2015

Steam Layer Rice Cake / Kuih Lapis

When I was a kid , my grandma used to make this Steam Layer Rice Cake for my brothers and I. My grandma was a good cook and she would make traditional cake/kuih as tea time snacks. Those days, we had tea break at 3pm. We loved tea time when we were kids….as we were piggies ourselves (“,) . My brothers and I would race each other to grab the best piece of cake :))) . My grandma lived till the age of 102 years old .  Kuih Lapis is the local name for Steam Layer Rice Cake and it brought back a lot of fond memories….and we ate it by peeling off the beautiful layers…one by one :)

Sorry , I got carried away…coming back to this topic on Steam Layer Cake /Kuih Lapis , One item off my To-Do List and tada here is the result after trying out MyKitchenSnippets's great recipe. I can’t believe that I actually try this out and no regrets at all. The texture smooth and soft and the right sweetness. Do not be deceived by the look of it (mine I mean )….judge not the appearance.. haha and I am happy that the layers were of same thickness and can be peeled off...not bad - considering it was my first time at it. :)  I counted I do not have 9 layers though...hahaha nevermind practice makes perfect :)

Steam Layer Rice Cake - taken from My Kitchen Snippets

Ingredients :

230g rice flour
45g corn starch
840 ml coconut milk
1/4 tsp salt
2 tablespoon pandan extract juice
A few drops yellow and red colouring

For the syrup

280g castor sugar
250ml water
3 pandan leaves

 Method :-

Combine sugar, water and pandan leaves in a saucepan. Bring to a boil to dissolve the sugar. Set aside to cool.

Put rice flour, cornstarch and salt into a large mixing bowl. Pour in coconut milk mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.

Divide batter into 3 equal portions. One add in the pandan paste (green), one in yellow coloring and one in red coloring. From each color portion divide into 3 equal portions (this will ensure you will get 9 layers of kueh)

Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.

Steam the batter layer by layer. Pour the 1st layer of batter on the heated tray. Cover and steam over medium heat for 2-3 minutes or until set.

Follow by the next color and steam for 2-3 minutes and then the next layer.

Repeat the procedure, alternating the color until all the batter is used up.

After the final layer is set, steam the kuih for a further 20 minutes.

Cool the kuih thoroughly before cutting into it

St. Florian Medal Pendant

Any man in uniform commands respect.  My neighbor's son who is fireman loves his job because he finds saving people from the danger of fire an honorable act.  His parents are proud of him and will tell us how their son loves playing with toy fire engines even when he was a toddler. So it was not a surprised that the son is now attached to the fire station 150 miles from his hometown. We only get to see him when he is on his annual leave and his parents will invite us over for dinner . We will normally have pot luck and I will bring a dish over or dessert :)  This fireman loves my cheesecake and I never fail to bake one for him whenever he is back to see his parents.

A months ago, the parents invited us to their house for Julian's 30th birthday dinner.  Of course , I baked my special cheesecake for him and I also googled for an appropriate birthday gift for Julian.  I wanted to get him a vintage toy model  fire truck  but it was beyond my budget. After a few days  of searching, I came across Joy Jewelers fireman pendants which has a wide selection of beautifully designed fireman pendants.  Hubby and I chose one that we know for sure  Julian will  love .  Here below is what we ordered online for him.  It was a St.Florian Medal Pendant -17mm -14k gold. Wow...I know Julian will love this fireman pendant.  We wish him joy in serving the people and that he continues to enjoy his work as a fireman.