Recipe - Honeycomb Cake

Tadaaa...Honeycomb Cake which I successfully baked on second attempt.   Chewy and oh boy, yummy!  *blush*

Ingredients:

200g sugar

240g water

80g butter

6 eggs

160g condensed milk

180g flour

2 1/2 tsp baking soda

Preparation:

(1)  Caramelize sugar over low heat in a saucepan until golden brown.  Make sure you stir at all times.

(2)  Add water to the caramel (Be careful when doing this, the hot caramel will splash when you add water).

(3)  Melt butter in hot syrup.  Let it cool.

(4)  Pre-heat oven to 180°C.

(5)  In a mixing bowl, lightly whisk eggs and then add condensed milk and mix well.

(6)  Sift flour and baking soda into the bowl and mix well.

(7)  Mixed the cooled syrup with the batter.  Pour into a greased pan.

(8)  Leave aside for about 5 minutes.  

(9)  Bake the cake for an hour until skewer inserted in centre comes out clean.

(10)  Remove the cake from the oven.  Leave it for at least 10 minutes before turning it out.  Let it cool before cutting.

Recipe - Pandan Chiffon Cake

I'd like to share with you another very simple recipe, i.e. Pandan Chiffon Cake.  I was extremely pleased that the cake turned out fluffy and of course, delicious.  You must try baking this cake.

Ingredients:

6 egg whites

120g castor sugar

1/2 tsp cream of tartar

6 egg yolks

80g sugar (just nice - not too sweet)

1/2 tsp vanilla essence

5 tbsp corn oil

2 tbsp pandan juice:

    To get the juice, blend 5-6 pandan leaves with 3-4 tbsp water to a fine pulp.  Then, strain the juice to get 2 tbsp.

100ml thick coconut milk

140g self-raising flour (sifted)

Preparation:

(1)  Preheat oven to 180°C.

(2)  Whisk egg whites, castor sugar and cream of tartar with mixer until just stiff.

(3)  Whisk egg yolks, sugar and vanilla essence until light and creamy.  Mix well after adding corn oil, pandan juice, and coconut milk.

(4)  Pour egg yolk mixture lightly into the egg white mixture and mix evenly.

(5)  Pour batter into 22cm tube pan.  Make sure the pan is not greased.  Bake for about 40 minutes or until the cake is firm to the touch.

(6)  Remove the cake from the oven and invert pan immediately.

(7)  Leave to cool.  Then, remove cake from the pan with a thin-bladed knife.

There you go.  As simple as that.  Have a nice tea-time!

Ramadhan Buffet @ Bangkok Thai Seafood Restaurant, Kuching

Bangkok Thai Seafood Restaurant, the place where I had my third 'buka puasa' buffet in the month of Ramadhan.  If you are not a big eater but want to try out a Ramadhan buffet, this is the place to be.  This year, the price is increased to RM35 nett but still, it is a buffet worth going for.

The main dishes are rather common though but the salads are just sooo...appetizing.

Pineapple Fried Rice

Fried Noodle

Tom Yam

Seafood Fried Rice

Long Bean with Belacan

Seafood Tofu

Braised Beef

Prawns

Thai-style Squid

Fish in Thai Sambal

Lemon Chicken

Baked Chicken Wings

Hot & Sour Cockles

Hot & Sour Chicken Feet

Fruit Salad

Hot & Sour Midin

Mieng Kham (traditional Thai snack)

Mieng Kham - Betel leaves stuffed with shallots, cili padi, ginger, roasted peanuts, dried shrimps and special sauce

Ulam-ulaman

The sambal for ulam-ulaman.  This is very, very spicy.  Just how I like it to be! :-)

Thai sweets

Kek Lapis

Cocktail

Bubur Cha Cha

Steamed Tapioca with Coconut Cream

Fried Sweet Potato

Kuih Tako

Macam-macam Ada Mega Buffet @ Grand Margherita Hotel, Kuching

I made it to another buffet dinner a week ago with my colleagues.  This time round, it was the Macam-macam Ada Mega Buffet at the Orchid Garden Coffee House @ Grand Margherita Hotel, Kuching.  It has to be the biggest buffet in Kuching.  There are about 200 varieties of local and international dishes (Japanese, Indochina, Indonesia, Middle East) and its menu rotates daily.

One thing special is that the Indocina chefs are specially invited from Cambodia's well-known hotels (which hotels, I did not ask :D) and the Penang chefs are street food entrepreneurs from Pearl of Orient itself.

The Muslims usually start off their breaking of fast with buah kurma

Local kuihs

Served at the Grilled Station

Penang delicacies ranging from Char Kueh Tiaw, Prawn Noodles, Or Chien, Lor Bak, Assam Laksa 

Local delicacies - rojak, ulam-ulaman, satay, rendang, serunding daging etc.

Japanese Corner - Sushi, Maki & different types of Katsu (Prawn, Chicken etc.)

From the Middle East - Shawarma & spring lamb on the spit with rice, potatoes or selection of vegetables

Desserts

These photos are going to make you drool I'm sure?  I am returning to the buffet dinner again.  No, not t next year, but this week.  Come and join me there!