Japanese Cream Buns - Plain Rolls # 1

Recipe tried out in May 2011

My 2nd bread with my mixer. Long ago.....

When I prepared the roux, I was a bit shocked to see how hard that clump of dough was, and I weighed it again.. phew, correct weight, but it was hard. Lightly kneaded it to distribute the moisture and kept it airtight in the fridge overnight.

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Random Sunday - Latest Loot from US

Hello everybody!

Happy Sunday and I think most people like to shop on Sundays due to working on weekdays. I on the other hand, hates shopping on Sundays, even when I was still working. I'd rather go after work and shop on weekdays.

I bought these from Amazon (except for the chips). I love internet shopping, but it's dangerous. It can easily go out of hand. What I do is, usually I will add it to my cart, but I don't complete the purchase first, save it. Few days later, after more surfing, I'll decide again if I still need it. If not, I'll remove it. This way, I refrained from making impulsive purchases of which I will tend to do. I am kind of an impulsive person, in some ways.

Here's my loot this time, and they were brought back by my MIL and BIL on their recent trip back.

So... what are they
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To-Full Blooms 花开富（腐）贵 - Vege Blooms # 3

Tofu (to-full) cakes with cherry tomatoes... that's what this is. I made this 2 days ago to fill up my themed week. I only had 2 posts in hand initially, and trying to submit to AB, I had to start this week's theme w/o a Full-House (3of a kind).
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Wish-filled Jade Chrysanthemum 有余碧菊 - Vege Blooms # 2

Another auspicious veggie dish for the Lunar New Year. Actually I made this 2 days before the reunion dinner for an ordinary dinner. I didn't have time to do my post and by now.. the dateline to submit to Aspiring Bakers have ended.

Did I fill these with wishes? Hahaha, no. It's fish paste filled, fish-wish, see?
And in Chinese, the word 余(abundance) is always related with 鱼 (fish) because it sounds similiar.
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Pearl White Peony 珍珠白牡丹 - Vege Blooms # 1

Actually.. this is just a fancy name for Yuan Xiao Cabbage with Pacific Clams, LOL. It's Chinese New Year, fancy auspicious names jacks up the "feel". Gosh, today's the last day? Happy Chap Goh Mei to all, time flies and the new year is over by midnight.

Pacific clams are nicknamed  "Pearl abalone" and the arrangement seems to resemble the peony， 牡丹花(mao tan far), a beautiful flower that is the unofficial national flower of China. It's a flower that is always seen in Chinese paintings and ancient pretty women are usually related to this flower.

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My First Random Sunday - Blogger CNY Potluck today!

Hihihi!

Hahaha. Usually I am always the last to blog about gatherings. Today I hope that I am the first, LOL.
Nonono.. no fighting to be no.1. but if I wait any longer...I won't know I have the time to do this or not.

I'll just post 2 pics and I think the rest of them will let you see more pics.

I'm still in KL now and will be travelling back tomorrow probably.

Who were there?

Lena of Frozen Wings, Sonia of Nasi Lemak Lover, Veronica at Quay Po Cooks, Swee San of the Sweet Spot and Sharon of Feats of Feasts. Reese of Reese Kitchen couldn't join us last minute due to an emergency.

To all who were unable to join us....

Sorry la, u missed out on

Lena's sweet sour crabs, radish cake and pandan kuih.

Quay Po's Tuna Cheese Mini Toast (I don't know the exact name), Swedish Wedding Balls and cauliflower salad

Swee San's Pistachio Blackberry Cake and Plum Frangipanne Tart

Sharon's Pork Stuffed Youtiao and Apple Cabbage Slaw

Sonia's spread of Nasi Lemak and condiments,Sambal prawns and Lemongrass Fried Chicken and her refreshing Lychee Lime Drink

and my beef rendang, Kumquat Almond Tea Cakes and Goiabinhas

Reese didn't make it, but her salted wings attended the potluck on her behalf.

Kumquat Almond Tea Cakes - Kumquat # 3

The moment I ate the first piece, regret hit me hard!

This cake is so delicious that I really regretted making half portion. I made half because I was lazy to butter too many tins. Hahahaha. I know I could’ve just lined it to save work, but I also wanted them to look pretty, hence, I made them bare on tins to show off all the pretty scalloped edges. This is a blogger's issue. Next time around, when I don’t need to blog about these, I’ll make them in lined tins, hahah!

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