Ham & Cheese Buns

Assorted Buns learned from Richard Goh.

Playdough by Kids (Butter Cookies)

My nieces and nephew came over my place, so I decided to let them have some baking fun !

Frisky done by Chris!

Grandpa from my niece

Snail done by Vivienne !

Easter Egg

These were not made by me but by a baking classmate Sharon. She taught us to add in vinegar so that there were have distinctive colour.

Feuilletine Chocolate Tart

Feuilletine

These thin crisp flakes make a wonderful crunchy addition to ganache, candies, pastries and cakes. I added in chocolate and added in the tart. A nice combination. My children love it !

Peng Cai

Peng Chai or Phoon Choi in Cantonese

My sister in law who works in a restaurant cooks this. She said the cost is about $90++ for this pot of Peng Chai, she added 1 whole chicken, shells, abalone, prawns, roasted pork, crabsticks etc. She said at her resturant it cost about $200+ easily.

This is my first time tasted a Peng Chai, tasted very good. Read in the internet its originated from China and its actually just leftover food from the dinner the night before or many nights before. To make sure it doesnt turns bad its kept warm at low temperatures.

Nowadays, its served with expensive seafood like Abalone, Scallops etc etc.

Ang Ku Kuey (Purple Sweet Potato)

First time manage to get a fresh purple sweet potato from the supermarket. But didnt manage to get banana leaves.

No added colouring....

First Homebaked Bah Kwa

Too bad I got to have this recipe only recently, if not I could have baked my own bak kwa during Chinese New Year, no need to pay 1kg $50. It taste as good as store bought. All those who tried gives a thumbs up. Will definetly make this again but will get lean meat to mix with it. I bought the already minced meat from the butcher and notice there's a quite alot of fats in it. But nevertheless its tasted sinfully nice...