2013-01-31

Beauty is in the eye of the beholder

While having supper at a noodle stall last night, April, May, their papa and me had our casual chat as usual. We talked about what happened at work or at school in the day.

Mum: May, I saw Katrina's mummy today while I was waiting for you at the canteen. She wore a black dress with a red belt, she let go her long wavy hair, she carried a pink colour handbag, she wore 3 inches heels, she looked so beautiful....

May: Mummy, everyday you wear your work uniform to our school, you look even more beautiful than her.......

 I tell ya! I was so happy like floating in cloud 9 immediately. Her papa said May is good in "bodeking". No, it is not ture. May is speaking from her bottom of her heart. I know that because she is my sweetest daughter. Muahahahahaha!

*paiseh* At least, I am beautiful in my daughters' eyes.

2013-01-30

Chinese New Year delights 2013: Honey Joys cookies

Last week, when I blogged about Corn Flakes Cookies, there were 2 readers saying that they love those corn flakes coated with honey butter. I think my two girls would like this type of cookies too.

These honey joys in fact is the most simplest cookies that everyone can make it, but it is not that easy to bake it. If the baking time is too short, the cookies will not be harden and crispy enough. If the baking time is too long, the cookies will be burned and turn dark.The baking time is also vary depending on individual oven.
The background is April most recent drawing with water colour. I like this drawing of her very much.

I decorated my honey joys with some colourful balls. I see others using raisin and sesame seeds too.
 
Honey Joys (Original recipe from Karen Ho)
60g unsalted butter
50g honey
1tbsp icing sugar
1/4tsp salt
100g corn flakes
Colourful balls

Instruction:
A) Melt and mix butter, sugar, salt and honey in saucer pan.
Prepare mini cup liners.
Pour in corn flakes in A).
Coat corn flakes well with A).
Bake in oven at 150C for 10 to 15 minutes.
Keep in air tight containers when the cookies are cold.
 
  I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

2013-01-28

The bottoms of my Chinese New Year

I mentioned here that I have bought more than 15 pieces tops and bottoms. I thought I would just stop there, but yesterday I was still buying.
Unknowingly, I have bought 16 pieces of bottoms within a single month.
Averagely, RM45 per piece, 16 pieces * RM45 = RM720. I have placed the tops and the dresses nicely inside my wardrobe, so I don't think I am able to re-gather them again like what I did for the bottoms.

I have bought three leggings, one 3/4 pants, one denim skirts and 11 shorts.  There are quite a few of them are actually same design, but only different in colour.

Looking at the picture, I have got 4 bottoms in black colours, 3 floral printed.  I did get some bottoms in brighter colour to mix and match with the dull colour tops.

During Chinese New Year, the weather is always hot and sunny. Wearing shorts to roam around is a smarter choice, I reckon.

2013-01-25

Memory is the diary

人生有几个十年? How many ten years we can have in life? So fast, I have completed four of mine.
My mama was a very beautiful lady, and I really think so, regardless how many times I look at this portrait of her.

Both of them were a very beautiful couple. My papa was also a good looking man. Even when he was 60+, I heard people calling him Yean Tou Pek (in Hokkein). Meaning handsome uncle. My beloved papa and mama have both gone to a better place now.
My first year birthday portrait. My mama would take me to photo studio to take a picture with a fake cake every year on my birthday. I guess this was the only present that she gave me on my birthday. I don't remember I had any birthday party.

2 years old birthday portrait with my brothers and sister. I could still remember this checkered skirt of my big sister. She handed down to me when she outgrew the skirt.
Yours truly with my kindergarten art work and my brother, who is 2 years elder than me.

Let me fast forward a little bit.

I met him, my first date when I was at 24 years old. 

Picture was taken at Sunway Pyramid 1997. This day, we were officially holding each other hands (*blush).
I completed my Computer Science degree in 1998. This was the first time, he buying me flowers.

Years later, I have got married with him and given birth to two beautiful daughters.
This post is actually triggered by Anay, Twilight Man. He wrote about his memorable birthdays and childhood life. SK too, he had shared about his old time pictures. Today, mamarazzi of Small Kuching too blogged about her memory lanes. It is kind of interesting to look back and ponder once in a while, so that we can appreciate our life more.

Happy weekend, folk!

2013-01-23

Chinese New Year delights 2013: Corn flake cookies

I have been very busy in baking these few nights. Yesterday, I woke up at 6am and baked one batch of corn flake cookies. I left the balance of the dough in cling wrap and kept it in the fridge, as I needed to rush to work by 8am. I then continued baking it after coming back from work.

I tried the recipe for 3 times, before I am satisfied with the size, taste, color and texture of the cookies.
First time, my corn cookies were too dark and too big.
Second time, it had become a bit better in colour & size, but this time a bit too hard to bite.

Third time, I finally felt comfortable to store them in bottles. 

Colour and size are just nice, crispy enough, and taste good. 
This recipe is really simple. I am going to bake this more in coming weeks and give it to my freinds and relatives.
Corn Flakes Cookies  Adapted from recipe by Mich of Piece of Cake
Ingredients
  • 100 g unsalted butter*, softened
  • 100 g caster sugar ( I used icing sugar)
  • 1 egg
  • 175 g self raising flour
  • Corn flake, crushed (I used about 1 cup)
  • (I put a little bit of salt too)
Method
  • Pre-heat your oven to 160 degrees C.
  • Cream butter and sugar till well mixed using a wooden spoon.
  • Add in egg and mix well.
  • Add in flour and mix well.
  • Use a teaspoon, scoop out a small amount of mixture. Roll it gently into a ball the size of a small fishball.
  • Coat the ball with corn flakes all over.
  • Place on a lined baking tray and gently press down with a fork to flatten it slightly.
  • Bake for 15 mins or till golden brown.
  • Cool before removing from baking tray.
* Make sure the butter is soft enough to stir, I left mine outside for about 1.5 to 2 hours.
  I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

2013-01-21

I will never leave home without you

I owned many pair of sunglasses before. Most of them were those fashion brands, such as Nose and Vincci.

The purple frame polarized stylish sunglasses that I hung at my V neck blouse were considered as the most expensive one. I bought it at RM100 from a local optical shop. I like it and I have been wearing to many places. 
Then, I am very much impressed by Lee, a blogger friend in Toronto. He was just done his annual eye checkup. Doctor complimented his good eyesight at his age of over 60. He told him, he never leave home without his Ray Ban Aviator and exercises his eyeballs by admiring women every day.

I later also found out that Ray Ban Aviator were originally developed in 1937 for pilots to protect their eyes while flying. Today, Ray Ban Aviator is still in style.
Brad Pitt and Angelina Jolie. 
David Beckham


Johnny Depp

Tom Cruise, and he had been wearing it since Top Gun.

Jennifer Aniston

Victoria Beckham

Yannie  finally bought her first Ray Ban Aviator (polarized) on last Saturday from Focus Point. 
The sales girl asked me to check at Gucci and Emporio Armani. I said no thank you. I only want Ray Ban Aviator, which are good for appearance and also better for eyes.

Good sun protection habits should be observed every day. Long term exposure to UV radiation can lead to numerous eye disorders including cataracts, that tends to appear in people as they grow older, especially after 40. So from now on, I can leave home without fearing of my eyesight being damaged by the sunlight.

Another benefit of wearing sunglasses, I can act cool and exercise my eyeballs discreetly. The most important , my new Ray Ban  helps covering up my puffy eyes and dark circles, especially  when i have no eye make up.

2013-01-18

Reading is to the mind what exercise is to the body

It is about 3 more weekends to Chinese New Year. Though I prepare ahead of time, I am still very busy, especially on weekends. 

We have already done with shopping and spring cleaning. I am now busy baking and busy working out at the same time. Input must be equivalent to output, so that I can still wear all my Chinese New Year clothes that I have bought months ago. 

On weekends, my schedule is even more packed, I will be my girls' chauffeur, taking them to their Table Tennis training in the morning, Art and Craft lesson in the noon, then swimming course in the evening. 

This day, I just took them back from Art and Craft lesson. I rushed them to finish off those unfinished art work and tidy up their colouring tools.  I told them to quickly change into their swim suits, wear their swimming cap and goggles. I helped them to apply sunscreen lotion on their bodies. I asked them to give me a minute to go to bathroom, then we could leave home already. When I came out from bathroom, I saw them, both holding books to read, one standing, and another one sitting on floor. 
I pity them for having such a busy day until they need to squeeze out some time in between to do things that they really like, such as reading. 
I am blessed to have these two wonderful daughters.

p/s: Though they drive me to the wall too sometimes. 

2013-01-16

Chinese New Year delights 2013: Zebra Butter Cake

It is actually still early to bake for Chinese New Year, but I know myself well that I need several attempts before I can get a perfect one. 
Yesterday, I tried baking Zebra Butter Cake. Before I started baking it with the recipe that I got, I searched for ways on how to make the zebra stripes. I found a few good ones in You Tube.
I was happy this time, as I have finally worked well with my oven. First time, I tell ya! I didn't burn the top, the side and even the bottom of my bake.

Though the zebra stripes weren't really perfect, I considered it successful as it was my first attempt.

I personally find it taste good. Of course there are still rooms for improvement. 

After tasting my first Zebra Butter Cake today, I have adjusted the original recipe slightly to suit my kids' taste bud in my future attempt. 
Zebra Butter Cake (Original recipe is from Backericious)
Ingredients :( A )
200g butter
200g castor sugar
210g eggs (about 4)
250g all purpose flour
1 tsp baking powder
5g salt
125ml milk
(B)7g cocoa powder
Method :
1. Beat butter and sugar till white and fluffy.
2. Add in egg one at a time and beat till well combined after each addition.
3. Fold in sifted flour, baking powder, milk powder and salt, alternate with water until well mixed.
4. Separate batter into two portions. In one portion of the batter, add in the cocoa powder and mix well.
5. Put 3 tbsp of plain batter into the center of the pan and let it spread slightly on its own. Put 3 tbsp of chocolate batter in the center of the plain. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters, repeat the technique until all the batter has been used up.
6. Bake at pre-heated oven at 160 degree for 40 - 45 mins or until skewer comes out clean.
 I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

2013-01-14

Whitesoot - Royal Plum Halter Maxi Gown

If you still remember my first Whitesoot - Terra Ruched Knee Length Flare Dress that I got in December when first joining Whitesoot Blogger Circle, I have got my second piece of Whitesoot for January.
When I first saw this Royal Plum Halter Maxi Gown with Satin Sash, I knew it was meant to be mine.  I heart its design and colour. The  most important I like the lenght of the maxi gown very much

I asked my husband to drive me to Sentosa Villa Hotel for photo shooting purpose on last Friday

Because my husband isn't a professional photographer, I have to go to places like this to bring out  the specialty of my gown.

There is a lovely purple ribbon tying from the waist at the back of the gown. 

This gown is an elegant and sophisticated choice of an after-dark event

Accentuate the gown with a chili red lipstick, a matching scarf, a classy earrings or a black clutch.

I must invest in 3 inches heals for a flowy royal purple hue like this. 

Actually I can fold this halter top into a deep V top on certain occasion. *wink*

asdg

I' would like to share with you about Whitesoot’s Extraordinary 20% Sale! It is on now until 20 Jan. It has more than 200 designs on Sale. Have a good pick :)

2013-01-11

Photographs that capture a moment

Today I do not have a specific topic to blog. I do find a few pictures that I haven't published here before.
My princesses being flower girls on my brother's wedding. I purposely brought them to the hair saloon that made their hair on their year end concert for a hair do. 

Yours truly with four flower girls, the other two girls are my new SIL's nieces. I must forget to mention here. I went up to the stage and sang a song to dedicate to my newly wed brother and SIL on that evening. 

While my two princesses going to loo, a boring mummy camwhored in front of the big mirror  in the toilet at  Empire Shopping Gallery. 

Meeting Hayley and her precious first born Aden on Christmas eve.  So long I didn't carry a baby.  I felt a bit nervous actually when holding him. Aden is a very friendly and cute baby. Hayley has also blogged our meet up here


I didn't know that I could get this beautiful Pashmina that Agnes bought from her recent Philippines trip.  I really like it. It is so useful for me to wear it on my future movie trips. Agnes gave it to me as a token of her appreciation to my support on her online store in FB. Thanks Agnes.
Happy weekend, folks.

2013-01-09

Chinese New Year delights 2013: Butter Cookies

I always feel jealous when hearing people giving homemade cookies to their relatives and friends on Chinese New Year. Every year, I spent a lot of money to buy Chinese New Year cookies for relatives and friends too. That's why I swear to myself that I must learn baking some Chinese New  Year cookies in year 2013. Hence, baking cookies and cakes has become one of my resolutions this year.

As a beginner, I am only interested in simple, and yet yummy recipe. I finally found one online weeks ago. I was eagerly waiting for my girls' tuition to resume. I fully utilize this ME time to bake when they are having their tuition in the study room.

I managed to bake 3 batches of butter cookies last night.
My first batch of butter cookies that I used a small plastic gadget to pipe the flower shape. I found it too time consuming and  I got fed up with the hassle after piping for about 10 butter cookies. I threw away the piping gadget and went for free hand shape as in the below picture. 

Free hand shaping and pressing with a fork that had dipped into icing sugar. 

I have got a star nozzle and some piping bags free from Angeline today. I must make a beautiful flower shape butter cookies in my second attempt. 
This recipe that I used was a good one. I know it because of the comments that I have got last night from my two princesses and this morning from my colleagues. If you are curious of the Angpau decoration that I used as the background, it is actually the small parts that my girls are going to make it as a lantern in their Art Craft lesson. 


Butter Cookies (recipe is credited to Christina Ho)
Ingredients:
  • 200 gm cake flour
  • 130 gm melted butter
  • 35 gm caster sugar
  • 65 gm icing sugar
  • 1 egg, whisked, about 50 gm
  • 1/4 tsp vanilla essence

Method:
  1. Preheat oven to 190C (375F). I preheat my oven to 180C only. 
  2. Cut butter into cubes and allow to soften at room temperature. If time is limited, here is a quickest way to soften butter. Melt butter in microwave at high-medium power for 10 seconds or so, then transfer to freezer for a few minutes. When the butter begins to be frozen again and thickens, it’s ready to use. If not, put it back to freezer for more minutes.
  3. Cream butter with an electric mixer over medium speed until smooth. Add caster sugar and icing sugar, continue to cream until fluffy .
  4. Add one-third of the whisked egg into the butter mixture at a time. Stir and combine well between adding egg each time, the volume increases and colour lightens .
  5. Stir in vanilla essence and combine well.
  6. Sift flour into the egg mixture . Use a spatula to combine all ingredients. Don’t over stir, just incorporate the flour into the mixture. Transfer the batter into an icing bag. Pipe the batter on a lined baking tray with baking paper, in 1.5-inch (3.8 cm) circles, that’s about 1 tablespoon each of batter, evenly spaced 1.5-inch apart. Bake in the preheated oven for 10 to 13 minutes, or until golden brown. Let cool on a wire rack completely. Store in an air-tight container.
Tips:

  1. The magic ingredients in this recipe are both caster sugar and icing sugar. Two kinds of sugar will work together, producing the perfect balance of delicate, crispy texture, and keeping the pattern well in shape after baking. If you only use icing sugar, the cookies won’t be crispy as you expect. Without using the icing sugar, the original pattern of cookies that you pipe out wouldn’t be kept so clear and beautiful. (Note: icing sugar is a super fine, powdered form of sugar.)
  2. The baking time of cookies is quite short at high temperature. Don’t leave them unattended, especially for the last few minutes because you don’t want them burnt.
  3. When the colour turns to the point a bit lighter than you prefer, then you can remove the cookies from oven. The cookies will get a bit darker after a while. Well, practice makes things perfect. After some trials, you’ll bake cookies with perfect colour to your liking.


Read more: http://en.christinesrecipes.com/2010/02/butter-cookies-for-chinese-new-year.html#ixzz2HRRaXXEm

 I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

p/s: There are 2 colleagues told me that my butter cookies tasted like the blue round tin Danish butter cookies. Hooray!

2013-01-07

Our first Sunday after New Year

Sunday morning, after taking a cup of Milo and a few pieces of cheese crackers, April and May watched their favorite Toy Story 2 on TV. I was busy at the kitchen preparing lunch.
Putting in shredded carrot together with rice into rice cooker.  This was to give  them additional vitamins. 

I cooked lotus roots with cranberry beans soup, and stir-fried cabbage and pak choy. 
Since their papa was at work, we needed only one soup and one veggie.
After lunch, I did some housekeeping on my two girls' wardrobe. I still have my own wardrobe left for housekeeping. I plan to do it these few days. I have got  myself more than 15 pieces Chinese New Year tops and bottoms. I really need some time to rearrange my wardrobe, as it is overloaded now.

Sunday noon, I sent the girls to their art class, and I went to the gym to sweat it out for 1.5 hours.

Sunday evening, I took them to the pool for their swimming lesson, and I also swam for 1 hour there myself.

After dinner, I let them practice their Chinese New Year singing competition song. I coached April in her Chinese Story telling, the competition is held in March. Before off to bed, we did a short revision on her Science subject.

When I said good night to them, it was 9.30pm. I myself conked out at 10.30pm, may be due too exhausted with too much exercise.  No pain no gain. This morning, I weighed myself, I lost 1 kg. Hooray!
I did this for April as her first assignment in her Standard 3.

I urged April adding more things in the background to make it more like her own work. This is  one of the New Year competition work for all  students. 
I had a very busy, packed and contented Sunday. How was yours?