The Molten Lava Chocolate Cake also known as the Fondant Au Chocolat cake has been on my to-bake list for a long time. As the list kept growing longer and longer, I haven't got a chance to try it as there is always something else which took priority instead. I finally thought about it when my dear hubby requested for a non-creamy cake for his birthday.
Thursday, 30 January 2014
Tuesday, 28 January 2014
The first day of the Lunar New Year will arrive in four days time. This year I have very little time to bake up a storm of chinese new year goodies like I did last year as my new dry kitchen has just completed renovation last week. I have wanted to make the all time favourite melt-in-the-mouth pineapple tarts but I do not have much time. I have chosen a simple cookie recipe to bake for my family. This cookie is a Famous Amos copycat.
Thursday, 23 January 2014
Chinese New Year is just around the corner, (in fact less than a week's time), it is not difficult to decide what to bake on the opening of my new dry kitchen using my new Brandt oven. I have decided to bake the Chinese Pork Jerky known as Bak Kwa or Rou Gan (肉干）which is traditionally eaten during this festival. Bak Kwa is available throughout the year in our local stores like Bee Chun Heng （美真香）and Fragrance (香味). However, nearer to the Chinese New Year, the price per kilogram would rocket up almost double to SIN $50 ~ $60. What an exorbitant price to pay!