Pineapple Balls

Ingredients:

600gm butter ( softened)

100gm icing sugar

4 egg yolks

800gm plain flour

60gm corn flour

100gm milk powder

1.5kg pineapple jam filling, shape into 6gm balls (homemade pineapple jam)

Egg yolks only, for egg-wash

Method:

1. Sift icing sugar, set aside. 

2. Sift plain flour, corn flour and milk powder together, set aside.

3. Cream butter and icing sugar, whisk until fluffy and light. Then slowly add in egg yolks one at a time, whisk until just combined. 

4. Add in sifted flour mixture and whisk using lower speed 1 until just combined. (Adjust with some flour if too soft). Place dough cling-wrapped and let it chill for 20-30 minutes.

5. Remove dough from fridge, weigh into 10g each. Shape into round shape and add in pineapple jam filling and roll into a ball. Place on baking pan.

6. Bake in preheated oven at 180d C for 20 minutes, then remove from oven, egg-wash the balls . Continue to bake for another 10 minutes or until your desired golden brown. 

7. Cool pineapple tart balls completely before storing in airtight containers.

2012 X'mas exchange gift

 

From all the gorgeous ladies to Mary

 

From Yannie to Kelvin

                                                                 From Kelvin to Yannie

From Mary to Ling  

From Marcus to Mary

My 49th Birthday

Thanks to my lovely family & relative & friends for all the surprises!

                                                

                                                             Lemon cake from Sharon                                                          

Bento fm Kelvin, Calender fm Stephenie & Ang Pau fm hubby

< Massage from Wannie (in Perlis), My present is on the way by mail.
   
Finally arrival my Birthday gift from Wannie.>





Something difference. Strong M "initial & I LIKE it too.

Special calendar from my princess Yannie. Very usefull & love it very much.

 

Bento make by Kelvin - First time cook rice & well done & mum so proud to be your No 1. MUM



    Gift from Susan                                           Gift fm Sharon


   Avocado Cake from Agnes Yong

                                               Multi purpose bag fm my sister

                                                 Mince chicken with Tau Kang

Butter Prawn

                            

                                                             Steamed Fish with soya sauce



                                                          Lamb with Coffee Sauce

Guangxi Style Steamed Chicken

I am submitting this post to Malaysian Food Fest (MFF) Pahang month

hosted by WendyinKK of Table for 2

 

 

Recipe adapted from WendyinKK

1 Whole Chicken (1.6 kg)
1-2 tbs Shao Xing hinese Wine (Optional)
1 tbs salt
1 spring onion

Nam
90gm chinese chives
30g ginger
1/3 cup oil
4 tbs light soy sauce
1 tbs saseme oil

1. Rub salt and shaoxing wine all over chicken, inside out.
Steam the chicken on medium heat for 35minutes or until done.

2.Wash chinese chives, shake the water and spread out the chives in a colander/basket. Place it
under the fan and let it air dry until it is no longer wet.

3. Slice the chives into 5-7mm lengths.

4.Peel ginger and slice in 1cm thick slices. Smash each ginger slice with the side of the cleaver.
Finally chop the ginger.

5. In the dry pan, put in ginger and dry fry it until it smells good.
Put ginger into a heatproof bowl (don't use plastic). Put 2/3 of the
sliced chinves over the ginger.

6. Using the same pan, heat oil until it is very hot. Put in the other 1/3 of
chives, gently stir it around and immediately pour this boiling oil into the raw 2/3 of chives.
Let it sit for about 20 secounds then gently stir it.

7. Add in sesame oil and soy sauce.

8. Serve chicken and nam separately or you can pour the nam over the chicken.

 

SplashKK Arts Festival 2012 (Promo Video)

The Green Leaf Theatre House presents Sabah's very own arts festival!!

“SplashKK” is a unique and interactive fundraising arts festival filled with exciting live theatrical productions, amazing cultural performances, beautiful visual art displays, interesting short film screening, mind-blowing dances, creative music ensembles, bazaars, and other spectacular art/performing art items in a single fixed venue in a day!

As the biggest and most diverse arts festival that KK has ever seen, the festival wishes t...

o draw art enthusiasts, tourists, students, families and the general public to the event! Be ready to be amazed by the amazing line up we have for you!

Funds raised from this event will be used to bring theatre education to underprivileged youths in Sabah, especially those in the interior.

Date : 22nd December 2012

Venue : Sabah Museum Heritage Village

Time : 9.00am – 5.00pm

Ticket Price : RM20 (early birds) / RM25 (buy on event day)
*Free entrance for 12 year olds and below

[ Schedule ]

On-going Fun (9am - 5pm)
- Splash Picnic Mat & Flea Market
- Street Dance & Cultural Extravaganza
- Outdoor Musical Ensembles
- Live Outdoor Interactive Theatre
- Improvisation & Interactive Games
- Visual & Live Art
- And many more!

Scheduled Shows
10am - 10.30am : Theatrical Play, "Listen"
11am - 11.30am : Indie Local Short Film, "L-I-F-E" / Musical Hearing, "All Ears To Melody"
12.30pm - 1pm : Theatrical Comedy, "The Rojak Show: Remix"
1.15pm - 1.45pm : Improvised Theatrical Comedy, "By YOU"
2pm - 2.30pm : Theatrical Play, "Box"
3pm - 3.30pm : Indie Local Short Film, "L-I-F-E" / Musical Hearing, "All Ears To Melody"
3.45pm - 4.15pm : Theatrical Comedy, "The Rojak Show: Remix"
4.30pm - 5pm : Improvised Theatrical Comedy, "By YOU"

[How to buy tickets?]
- Buy from Sabah State Museum
- Buy from The Green Leaf Theatre House representatives
- Drop a message/comment on the Green Leaf Theatre House fan page (https://www.facebook.com/greenleaftheatrehouse)
- Buy on the event day itself
- Contact us; 0165522435 (Li), 0146546516 (Tracy), 0165099421 (Jasmine)

SplashKK is organized by The Green Leaf Theatre House

www.greenleaftheatre.org
www.splashkk.com

Durian Egg Tart

I am submitting this post to Malaysian Food Fest (MFF) Pahang month

hosted by WendyinKK of Table for 2

 

Recipe adapted from Wendyinkk

 

Crust

250gm butter

2 tbs castor sugar

1 egg

400gm all purpose flour

 

1.Mixed all into dough form and rest for 30 minutes.

2.Place dough into a fluted egg tart pan and press dough to form.

3.Chill the formed tart cruits dough untill they are very firm (minimum 30 minute or more)

  

Durian Custurd Filling

500gm fresh durian

500 gm water

7 eggs (Medium)

150 gm sugar

250 gm milk

pinch of salt

 

 

1.Put sugar, salt, durian and water into a pot and bring it to boil in the meduim heat, stirring all the time.

2.Leave it cool.When it cool, I blend into paste.

3. Mix eggs & milk together. Combain with with cool durian paste into custard mixture.

4. Preheat oven to 180C.

5.Remove crust from fridge and pour the durian custurd filling into it's almost to the rim.

6.Bake it for 25 minutes.

7. Leave it cool dowm to warm and remove from the tart pan.