HAPPY HALLOWEEN !

The Great Pumpkin is gonna be so sore at me. I seem to have eaten all of my pumpkins and left none to carve and welcome halloween in. 

Shhh…don’t tell him what this is …. it’s a pumpkin in its halloween costume…yeah…that’s it.

They’re getting really good at make-up and their costumes these days, don’t ya think? Great disguise!

Anyway…have a Happy Halloween y’all !!

Enjoy the season with it’s wonderful gorgeous colours which we (in this part of the world) can only visualise unless somebody forgets to water their garden.

Guest Post: Little Miss Sunshine

Here I was, thinking I wasn't going to be able to come up with a post until the end of the year with all that's been going on, when a little ray of sunshine popped out of the darkest clouds that were looming over my head ... in the form of my niece. Such a great support. Thank you, dear girl, for carting away my cake pans, messing up my kitchen., and "trying" to clear my fridge. That would take many visits, *hint*.  

How can this not cheer anyone up? And if the looks alone doesn't get you, those little sour bursts from the cranberries will! I loved the tartness of the fruit in this and the crunch of the almonds with the caramelization from the sprinkling of sugar. 

Everyone, I'm sharing with you today .... my personal ray of sunshine with her Cranberry Bottom Cake.


My aunt's pantry is a bajillion times better stocked than my own bare-bones, gotta-cart-it-to-a-new-apartment-every-few-months one. Every time I come over I'm itching to bake or cook and take advantage of her ridiculous supply. I've already got several ideas for my next trip so she better be prepared to do some serious eating!


I love the tart explosiveness of cranberries, but I haven't had any of the fruit since my last Thanksgiving in the States 3 years ago (I've been working abroad since). When my aunt mentioned that she had some in the freezer I jumped at the opportunity to bake something with it and promptly found this recipe from the Beantown Baker that I had to adapt a bit (not fully melted butter and coarse sugar), resulting in a thicker batter and thus more of a cake-y-ness than the pie/macaron-ish texture she described. It's fast and easy and the sugar/cranberry/almond bottom resulted in a caramelized coating. The cake itself was just light enough and not too sweet, letting the cranberry's flavor and zest shine through. 



CRANBERRY BOTTOM CAKE

INGREDIENTS

2 cups raw cranberries (fresh or frozen)

zest of half an orange

1/2 cup sliced almonds

1 & 1/2 cups white sugar

2 eggs

3/4 cup (~170g) butter, melted

1 teaspoon almond extract

1 cup all-purpose flour



METHOD


1. Preheat the oven to 325 degrees F (160 C). Grease a 10-inch pie plate or 8-inch square pan.

2. Wash the cranberries, leaving some water on them (thaw first if frozen). Combine the cranberries with the almonds in the pie plate. Sprinkle with 1/2 cup of the sugar. It was basically enough for a layer of almonds and then a layer of cranberries.

3. Cream the remaining 1 cup sugar with the eggs and butter. Stir in the almond extract and zest. Add the flour and mix well. Pour/spread over the cranberries.

4. Bake for 35 to 45 minutes or until a tester inserted near the center of the crust comes out clean. Let cool slightly before serving warm, or serve completely cooled. This would go well with some whipped cream or ice cream.





Happy holidays everyone, enjoy the cranberry cake!

Happy Halloween !

Have a happy halloween, everyone! 

Do you like my carved pumpkin? No, seriously, that really is a pumpkin, all decked out in its halloween pepper costume! 

It's hard to get into the halloween mood these days. Parents are terrified of their kids getting kidnapped. Grownups are getting fearful of muggings. I guess if you live in a gated community, there would be a lot more fun going on. That's how it is with the world today ... a new kind of halloween, where the spooks and ghouls are scared of the new world evils. People should now dress up as computer viruses, kidnappers, muggers and politicians.

We cope. 
We can only be safe, be aware and be smart.

Happy Horrorday!

In case you have too much pumpkin leftover than you know what to do with, here's a couple of not-so-usual suggestions that might interest you:

~ Pumpkin Roasted Duck Meat Steamed Kuih
~ Pseudo Chinese Mid-Autumn Pastry
~ Spiced Pumpkin & Tomato Soup Chicken
~ Fried Pumpkin Indian Style

Otherwise, just steam the flesh, mash it up and store it in the freezer. Very useful during non-pumpkin season.

Pearl of the Orient : Diet Buster

I had a great weekend in Penang, aka Pearl of the Orient. Short as it was, the visit was well spent with good friends and good food! And that, my friends, was the end of my very short-lived diet. Nobody goes to Penang and goes on a diet. 
Do you hear a complaint? Heck, no.
I'm blissfully contented, and I shall just have to start another diet soon.... did I say soon? I meant, now.


In the meantime, may I tickle your tastebuds with pics of some of the popular local dishes on the island? 
These are some of the stuff I crave for. I live in the big city now, where things are modern, fancy, expensive, the city where you can get cuisines from all over the world. Great chefs have graced our 5-star hotel kitchens. Well known celebrity chefs have bothered to visit our not-so-humble country and cooked for the country's rich and famous. And yet, nobody here can make a decent plate of fried koay teow (fried rice noodles), mee goreng (indian fried noodles), just to name a couple. Yes, of course, there are those who claim they come from Penang and that the dishes are authentic. You can't fool a real Penangite's tastebuds. Pffft.


I can't believe I've only 6 dishes to show you. I know we ate more than that in one sitting. (Told you my diet's busted). We must have eaten them so quickly there wasn't even time to take a pic. 


Anyway, ogle and drool time .... (I'm speaking for myself)

Top row, left to right:
charcoal baked crab with roe, salt baked prawns and baked crabs before they got massacred (peeking out from top right corner: stir fried littleneck clams)


These were from a ramshackled restaurant, very old but famous for the Chinese temple next to it. (You think it's good feng shui?). It's also by the beach. Sitting in the outdoors, praying hard that the grey clouds above don't decide to turn on their faucets. There was a lovely cool breeze blowing, was there a good sunset? Too busy eating, laughing and chatting to notice. 
There were also grilled fish, chicken and mutton satay, fried noodles ... pictures we forgot to take.  


Bottom row, left to right:
fried oysters omelet, fried koay teow and kerabu meehoon (nyonya rice vermicelli salad)


These were from another old but popular place where the locals like to hang out and load up on their favorite hawker fare. A place we Penangites fondly call "padang", which means "field". Aptly named, as there is a huge padang beyond these stalls, where kids and adults from around come to have their walkies and whatever form of exercise and play. And as usual, we were so engrossed in stuffing our faces, we forgot to take photographs of some of the things we had ..... pasembur (Chinese style salad, consisting of shredded jicama and cucumber, crispy fritters and tofu, all drenched in a sweet potato sauce), nyonya kuihs and fresh coconut to drink.


And this is where I hibernated after each meal.

sigh ...... definition of Contentment: Ping.

A Virtual Potluck Party Invitation & An Award

I shall do things differently this time. But first, I would like to thank Elisabeth for yet another award. You spoil me, Elisabeth :D ..... not complaining, just tickled pink!

And being my non-conformist self, I won't be listing out who I'm passing this on to but rather, I'd like to invite all the ladies out there to my Virtual Potluck Party at the end of this month, the 28th February (btw, this is also the last day for submission of your recipes. And yes, you can bring more than one dish!) Sorry guys, this IS a Sisterhood award after all. If this party works out great, there may be more on the way!

All you have to do is to email me (email address on my profile page) a photo (jpeg, please) of your dish or preferably, use the Linky below, and it will appear on my Virtual Potluck Party post sometime in early March and linked back to you. And all those who have submitted, please grab the award and paste it on your blog. Welcome to the sisterhood! And as Elisabeth has informed me, you don't have to go through any embarrassing rituals to belong.

This will be the first time I'm doing something like this, so please bear with me if you find any glitches and do let me know about it.

Oh, and those who are already in the hood, you're also invited to the partay! The more the merrier!

Oh, and a teeny mention and link on your post would be much appreciated :D