A birthday cake

A sugee cake with blue fondant and butter cream for my BEC member. Everyone admired the decorations and enjoyed the sugee cake.

Nasi Lemak

This is my own special sambal for nasi lemak; plenty of onions, belacan, dry chilles, salt, sugar and asam jawa.. fry until aromatic.

fried ikan bilis (anchovies)

fried peanuts

fried kangkong

My rendang chicken

The Tuna sambal which is a delicacy in the traditional Terengganu nasi lemak.

This is 'Rina's Nasi Lemak Delight'

Cantonese Mooncake

This is the promise for my next change.... and there are more to come later!

This is my brand new digital weighting machine (Hanson brand) UK made. It's accurate and reliable.

My new Spar mixer (Taiwan made) which I dreamed of is a reality now ,thanks to my spouse who got it for me, but on condition, if I sell my mooncakes, I have to reimburse him. Will his dream comes true then???

The mixer is really wonderful, it can just blend all the water, syrup, rye water and flour with one go. It does not mix noisily and no noise pollution. It's really a good buy.

See the results of a well blended mooncake dough (skin)

Some like salted eggs some don't but I, myself I do. So I have to cater for everyone

These are a few of the completed mooncakes which Elena and I made.

There they go into the oven. They need to be baked for 10 to 15 mins.

Then, they're taken out from the oven to be cooled and brush with egg before it goes back into the oven to be baked for further 10-15 mins.

These are the real moooncakes which were bake and done.

I made it and am really glad that it works. I will wait for the next few days to taste it. Then I will know the outcome.

I like thicker skin so it is not too sweet for myself

This variation of the Prawn Mee is my own speciality, spare ribs, meat balls, kangkong, big prawns and hard boiled eggs.

This is my own curry mee (minus santan or coconut milk) The ingredients are lots of small onions, dry chillies, dry prawn and curry leaves. All are fish paste (Yong Tau Foo) and hard boiled eggs.

Autumn Festival

Since Autumn festival is coming soon and the prices of mooncakes goes up tremendously every year and with the economy downturn, I decided to go for the mooncake making class under the expertise of Chef Alex Goh. I have quite a number of his recipe books but have not meet him. When I saw that there was a mooncake making class by him I quickly grasped the opportunity. He is jovial and not selfish. He answered all questions that were asked and was very generous with his tips. I enjoyed his class and really glad that I attended his class. We were taught how to make Cantonese, rainbow and snow skin(ping pei) mooncakes.

Today, I took the time to try out the snow skin (ping pei) mooncakes. Since this is my first attempt, I am quite satisfied with the results. I still have to master the moulding techniques then i will have a perfect and flawless mooncake. You can view my results of my first attempt.

The finished snow skin (ping Pei)

The Lotus paste need to be weighed equally in order to mould them into the same sizes

Forming the lotus paste into balls

shaping and moulding of the mooncake

this is my first mooncake that I moulded

and.........Subsequent ones following

Try to grade myself an expert with finished snow skin mooncakes pack in a box

My brother and my family were satisfied with the results, and my brother said that I can sell them but I think I need more attempts to improve. Anyway more will be on the way. My next experiment will be the Cantonese and the rainbow mooncakes. So wait for NEXT CHANGE.