Showing posts from 2011

1 hour and 45 mins

Before both date and year changes simultaneously. I'm not going to state my resolutions here; I think I will figure them out next year as time goes. What shall I write about then? Honestly I do not know. (hey it sorta rhymes!) These days have been pretty mundane. But I've come to the age where this mundanity brings about a kind of bliss, where you know the memory of these days will be that of bright sunlight and fluffy clouds, a kind of neutral contentedness and thankfulness that God has given yet another nice day. *** It has taken me 6 minutes to write this. You know when I heard Don't Stop Believing for the first time, it really felt like me? Or basically everyone drifting about in life. "Everybody wants a thrill" cos they don't know what they want. Aargh the intellectual, or rather school-trained mind automatically snaps "You are making a sweeping statement!" But I think its true though. That people would deny it could prove that its tru


Normally I will start the post with a title first but today I just had the urge to blog but had nothing in mind I wanted to put here. Anyway since I don't have an obligations to blog regularly and on common themes, I can blabber all I want. America is really a place of possibilities. You can really do what you want and get support for it too, and the only things that stand in your way is your lack of talent or God's will. Mebbe that's why we all (by that I mean Singaporean teens) want out, to varying degrees. But I'm secretly scared I won't survive overseas. Once I was in the airport and some Caucasian asked me something and took awhile for me to realise he was speaking English. Asking whether there's rice in Macs. Dumb. But I felt dumb instead. I hate feeling dumb. (Especially in guitar class) Okay, I don't know why the post became like that. It was supposed to be letters to people I really wanted to write to, but somehow couldn't. In this weird, so

Joy of Baking

I'm supposed to sleep now cos I need to wake up at the unearthly hour of 2 tomorrow to catch a flight, and the labtop is dangerously close to shutting down by itself. But still, let me humbly dedicate this post (though there's like 80% chance no one would read it) to the wonderful website Joy of Baking . I don't know how I started baking, but I know that I started to love it when I saw all the photos of those glorious baked cookies, pies, cakes over there. And not only that! They have interesting anecdotes behind everything, like the history behind that cookie. Sad to say, I just got reminded of its presence while doing recipe searchs for an upcoming bake sale (excited!), and am suddenly overcome with gratitude and a tinge of guilt for forgetting it. Ah, the joy of baking and sharing!

Going Vegan

Foreword: No recipe shared here! (Initially the title of this post was something like Maiden Vegan but nevermind) It didn't go well. The dough was so resistant to coming together to form what it should be- nice cookie dough that I can place nicely on the baking tray without them close to disintegrating into its components. Why is a knife there? Cos the smart me decided that it was impossible to 'drop teaspoonfuls of dough' like what the recipe called for, so I gave it cold treatment in the fridge and cut the dough to tame it. As usual, the plus side was that no matter how weird the baked dough/batter comes out, the uncooked dough usually tastes nice. Coconut-oat-sugar crumbs. Free of raw eggs too. It wasn't too bad. Right? This batch is the crunchy batch cos I wanted to find out what will happen if I baked it for 5 minutes longer. A lot, I realised. This is the better one. Both crunch and chew in the cookie. 

Anything Goes Rosti

Grating is good for the arms. That's why you should make this. Plus the fact that you can add whatever you want into it. Nice. For me it was black pepper ham, onion slices, garlic, a bit of minced meat topped with mozarella cheese. Yummy. Add salt and pepper too! For a brownie-pan-full, coarsely grate 500g of floury potatoes, squeezing out the liquid for a crispier rosti. Add in 1 egg and a scant 1/4 cup AP flour. Mix together. Then add in all the stuff that works with you. Mix again. Easy huh. Bake in a preheated oven at 200 degrees C for around 20 mins or until lightly browned. Inspired by recipes+ (Sep 2011)


I love making pies/tarts.  As you will most probably notice, I baked this in a tart tin. I was nearly going to get a pie dish today, but in the end, pragmatism prevailed and we got a baking dish instead because it can be used for other purposes when I'm not baking pies. Next time I will make a real pie following this . But still in a tart tin. Till then, I still have 2 slices of this in the fridge. Yum. Recipe from Beatrice Osakanga's Light and Easy Baking CRUST 1 cup AP flour 1/4 teaspoon salt 1/4 cup canola oil 2 tablespoons ice water FILLING 1/3 cup AP flour 1 cup granulated sugar 1/4 teaspoon salt 1/2 teaspoon grated lemon zest (I used more) 5 tablespoons fresh lemon juice 3 large eggs separated 1 cup skim milk (but I used the normal milk anyway) Preheat oven to 220 degrees Celsius. Crust: In a small bowl, stir flour and salt together. In another, combine oil and water. With a fork, stir the liquid ingredients into the dry ingredients

I don't know

I like to say I don't know. Not that I am lazy and can't be bothered to respond. I think it encapsulates my perception about the permanent uncertainty in life. I know I know, I should totally change the description of this blog so that it is not just a blog about baking. I don't even know (hah, see how useful this phrase is) whether I am cut out to open a bakeshop selling delectable stuff people are willing to buy. And how it can fit with me wanting to be a social worker. I guess I really wanted to be a social worker cos of the kids over at BSS Henderson. I remember one of the best sessions had me walking behind them and thinking I could be with these kids always. Not because I know they need some kinda help, I don't even know if I am doing something, but cos I enjoy being with them. wordswordswords. Not good for the occasional person who pops by and knows nothing about me. But whatever. I think I am a people person. I have always liked to look at random people on

Yours truly

Hey.. This blog feels like a primary school friend you bumped on your way home and both of you wind up sitting on the same bus but not knowing what to say without sounding too awkward. Recently.. I have been pondering. Like, what am I here for. I see friends working so hard, and I want to ask them why. On the other hand, I guess I'm worried for Belvia. The most unlikely person to be my closest friend, some say. But in primary school, one dosen't judge, and all I know is that we have been friends for like our entire lives and I want her to be able to do something she likes when we get thrust into the big world out there a few years from now. And I worry cos she says she lacks the fighting spirit and sometimes I wanna shake her and say that you have to fight to be happy too, sometimes. Before reality sinks in Before reality sinks in Run with all your soul to the beam Of light that shins forth in your dream Before you find it impossible and people agree its unreasonable Befo

Easy peasy brownies

Finally had a chance to bake again. I count licking batter off the spatula one of life's greatest pleasures, and somehow after baking I think things became clearer. And brighter. Is it the chocolate in the brownies, or the magic of mixing stuff to create something good? Or the joy of taking photos (though I'm still not good at it)? And I am proud to say that this is my own recipe! While taking numerous (ugly) shots I discovered the black and white function. (I sound like a bimbo) Dosen't look too good. Guess food is all about the colours. Easy peasy brownies 1 cup chopped walnuts 200g unsalted butter 3 0z semisweet chocolate 1/2 cup unsweetened cocoa powder scant 1 1/4 cup granulated sugar 3 eggs 2 teaspoons vanilla essence 1 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking soda Grease a brownie tin. Stir flour, salt and baking soda together. Melt butter, then stir in chocolate till a smooth mixture is obtained. Cool till lukewarm. Add cocoa, then s

The end of an awkward birthday week

Okay, this dosen't seem like a good note to start off a post on my birthday, but well.. It was an awkward week. Anyway, not saying much to prevent y'all from rolling your eyes and dismissing me as yet another angsty teen. (I am though) I did what Mommas in olden days do: pounded the Oreos myself Anyway, I made Oreo cheesecake that was totally polished off! The feeling of accomplishment when your cake is well-enjoyed. Love my lil' oven One thing, I didn't get good photos of the cheesecake.. Cos my hands were oily from eating party food. How you must be thinking, are you gonna show the cheesecake or not? (I'm irritating like that at times) The reason why I seriously need some photography tips.  When I grow up and have a place of my own, I'll make sure the kitchen is the center of my home. It will be stocked with baking stuff I need and a worktable to get my hands dirty on. Bliss.

Today I saw

Today I saw someone that reminded me of myself. So self-conscious was she that I really wanted to say "Its okay, don't worry." Somehow beneath my egocentric thoughts of how I have above average looks and a reasonably good-to-be-with character, sometimes (more often now) I find myself thinking how terribly boring I am with nothing interesting to talk about, or how I can't seem to express what I want to say exactly the way I want it or how I feel like I'm just some quiet girl in the class, not to be missed if one day she was absent. And then it got me thinking about how the world perceives beauty. Why in the world did we torture ourselves by setting goals for one to become aesthetically pleasing? And along with it stereotypes? Perhaps the emotions from what I saw are a stereotype themselves, because didn't I somehow associate her with low self-esteem? I guess what I want to say is that, how ever hard it may seem (and how ever hackneyed it may sound), eaach

From a 14 year old

I was feeling crappy the other day.. So I decided that the time was right. In this time capsule that 14 year old Kang Li wrote to herself, she spoke of dreams and love and believing in yourself. And man, it really did make me smile and believe "I CAN!" again. This one really made me laugh out loud. I think I was (still am, I guess) a dreamy girl. More time capsules:  This has a specified time: when I'm 20  P.S. Guess I won't be able to bake so often now, but drop by if you don't mind reading somewhat crappy talk. Who knows, there may be occasional bits of advice :) Cinnamon squares Just baked them today, but won't be sharing it here cos there's something lacking about the texture, though I like the cinnamon taste.

I'm still here!

Okay.. its been ages since I last made an appearance here. And um.. I'm at a loss of what to talk about. I feel... old. Being 17 feels like I have been given such a large responsibility and things I need to do. I often wonder what will I be like when I grow up. I think I will most probably be plump because of my love for eating. No regrets! But will I be making a difference? I really want to make a difference, because I guess that's what life is about right? " Its something unpredictable but in the end its right, I hope you had the time of your life!" ~~ Greenday, Time of Your life


No. Please don't tell me you think of Rebecca Black's Friday when you see this. Cos today's a special Friday. Good Friday . A warm breakfast conveys love. These cinnamon-date scones are perfect with tea to start your day, warm your heart. Cinnamon-date scones  Makes 8 2 cups self-raising flour 1 teaspoon baking powder pinch of salt 60g unsalted butter 1/2 cup dried dates, finely chopped 3 tablespoons granulated sugar 1/4 cup + around 3 tablespoons milk, plus extra for glazing 1 teaspoon vanilla essence 1/2 teaspoon ground cinnamon pinch of nutmeg Preheat oven to 190 degrees C. In a large mixing bowl, stir flour, cinnamon, nutmeg, salt and baking powder together. Lightly rub in the butter until the mixture resembles breadcrumbs. Add the sugar and vanilla essence, then 1/4 cup of milk. Gradually add more milk to form a dough. Fold in the dates. Turn the dough out onto a lightly floured surface, and knead lightly (no more than 10 times), then use your p


You know 'If' by Rudyard Kipling? Well, here are some of my 'Ifs'. If I can eat cookie dough and baked goods everyday And not have my waistline expand in any way If I can make all those wacky recipes of mine- In reality, not in my mind If Chocolate Pound Cake succeeds with it being a social enterprise too With me at the counter Talking to my customers Man, that would be a good life! What about yours?

2 months.

Hey. Its a clinche, but time flies huh. School, serious stuff, teen angst... ... just couldn't find the mood to blog. Or take pictures of what I made. I have my own brownie recipe now!! No pictures though :( But take a look at these: Onde- onde, pronounced onday onday. Its a type of kuih, which is Asian pastries/cakes/snacks mainly steamed. This has palm sugar, gula melaka in it. The green colour comes from the pandan (screwpine leaves)  juice incorporated into the dough. Yum. And this is sorta a failed thing.. There are sliced apples below with cinnamon oatmeal cookie dough on top. Though it tasted superb, it was a pain to take it out. But still, yum. That's all for today.. no more remotely interesting photos to show off. :) a random photo of Marina Boardwalk in dear lil' Singapore.

Melt-in-your-mouth cookies for Chinese New Year

Sorry for the clutter, I'm a messy baker Maybe I should start a Dad and Me series. Its his hand in the photo here, one of the many trays we baked together.(Best Bakemate!) lemon cookies These cookies are special, because for some reason, I make them only during Chinese New Year.  orderly almond ones  Or perhaps I know the reason. The sheer amount of butter needed when one looks at the recipe is enough to let you have second thoughts about baking these often. Also, they go really fast. Once you pop one in your mouth, dang, you're so going to keep on eating. (Sorry, the measurements are in weight cos I just can't change it to cups) The recipes are from my baking instructor when I went for a course in a community club, with some changes Lemon cookies 270g unsalted butter, softened 90g icing sugar 270g AP flour 60g custard powder 1 teaspoon lemon oil 1 teaspoon vanilla essence Preheat oven to 180 degrees C. Sift flour and custard powder toget

Starting from scratch

You know I always had some trouble spelling 'scratch' and 'scholar'? (just spelt 'scholar' wrongly for the 4th time, had to check) You know that I also tend to trip up words when I'm becoming very emotional, and how klutz-like it makes me feel? Anyway, these are some of the things that people who know me might know, but now its a brand new beginning altogether. I'm posted to an institution where I know practically less than... (lemme do the Math) 2% of the whole cohort and where the campus is HUGE, and when I say HUGE, believe me. But still, I think I'm going to like it there! Really feel kinda proud that I'm part of the school or something, you know... Post on Chinese New Year cookies coming up soon!!

Its been a long time since I baked a cake..

.. And man, I really missed baking. My precious... Fresh out of the oven. Here's the recipe . I made it using a 9 inch Bundt pan, 40 minutes at 180 degrees Celsius. Lemon essence was my choice of flavor but I guess you can add whatever you want.  Brown sugar is supposedly healthier than granulated, so I substituted 1/2 cup with it. And I learnt that sugar can be sifted! Wow. Brown sugar was a torture though. The meringue's done and not everything is sifted... 'Cept it was a bit dry (might be due to the dragonian strength I used when mixing by hand) when it cooled. And when they say very stiff meringue, they mean really stiff. Pretty meringues make my day. For cake flour substitution, go here ! I used that method by Joy in this recipe too. Oh and by the way, I just melted vegetable shortening for the Wesson oil. Since its 'shortening that pours ' anyway. 

Eh. I got a job.

Yeah. I've been wanting to post about this for quite some time, but the job just leaves me so lazy and tired. Its at a bakery!! Yep. They are quite famous for their Chinese New Year goodies like their pineapple tarts. Its sorta up and down. Just this Friday I destroyed a cake while packing it, then the manager didn't scold me even though she knew. ( I didn't dare to tell her after all the scolding I got already, so I told the one that decorated the cake) I was so guilty I broke down after I left... But then again, I really love the wondrous smell of the cakes and buttercream, especially the baking kueh lapis. Its really... heavenly. Might try to bake it sometime, except that its really hard, with all the layers and all. Also, all the people there are really nice to me even though we don't talk, even the manager. Mebbe she's just really stressed because of all the customers expected during the New Year. Anyway, I guess I won't be posting so regularly

The first post of 2011

Its 2011. Frankly, in my usual meek manner, I'm kinda apprehensive of what this year might bring. New school, new environment, new challenges. One of my key personal challenge is showing my true colours, as I have discovered today. Am I scared of how people may perceive me? I guess so. I'm scared that they may think that I'm all nice, and yet I'm worried about them thinking I'm cold and nonchalant towards people. So now, even if its on a blog that hardly anyone comes, I want to lay myself bare. 1. I care. Seriously. I just have conflicting issues within me that made me decide that distancing myself is the best solution. Maybe this is how I show that I care, because I'm scared of what I harm I will do if I am too close to certain people. 2. I want action, action to save this hurting world, as Billy Graham says. To save the oppressed, to help the hurting, to defend the defenseless. And yet I feel like a tiny being, and I just don't know what to do. Ca