I’ve been very busy lately with too many things to do and events to attend. The house chores are unbelievably increase and we have yet to attend a cousin’s engagement ceremony.. For this event, we decided to give a simple yet lovely gift. This is my homemade chocolate bouquet. I use 20 pieces Ferrero Rocher chocolates, variety tissue papers, sticks, silver decor bird and butterflies, silver twigs and a white vase.
My family menu planner consists of variety of dishes. As far as possible I’ll try to put the family favourite in the menu planner. One of the most requested main dish that served frequently on the dining table is this chicken paprik.
Chicken paprik is a very famous cuisine normally found in Thai restaurants across Malaysia. It combines a flavorful of vegetables, chicken, kaffir lime leaves and lemon grass. It is rich in flavour and the fresh smell of lemon grass and kaffir lime leaves is very enticing. This is a very great recipe normally taken during lunch or dinner.
1 Chicken breast, Cut into Strips or Cube
2 Cloves Garlic, slice or bruised
1 Large Onion, thinly sliced
1 Stalk Cauliflower, cut into bite sized pieces
1 Medium Sized carrot, sliced
4 Kafir Lime Leaves, torn
1 Lemongrass, bruised
2 tbs Chilli Paste
1 tbs Oyster sauce
1 tbs Tomato sauce
1 tps Sugar
1 tps Salt
Enough Oil for Frying
1. Prepare the chicken first by stir frying in some oil until slightly charred.
2. Put it aside while you prepare the gravy.
3. Using the same wok, heat some oil. Stir fry onion, garlic, lemon grass and kaffir lime leaves.
4. Add in chilli paste and oyster sauce. Let it cook for a few minutes.
5. Mix in carrot and cauliflower and continue to stir fry.
6. Add in chicken and season with salt and sugar.
7. Stir fry for another 2-3 minutes on a high heat until the vegetables are cooked.
8. Serve with a plate of rice.
I found baking is such a way to release the tense. I baked this rainbow cupcakes during the weekends and brought them to school for other teachers. I made a normal butter cake recipe and did the twist by dividing the batter into 6 bowls since I found that the indigo and violet is much the same. Each bowl, I dipped a toothpick with different rainbow color and give them a good stir. Then, I put the colored batter into piping bags. Now came the fun part where I piped the batter layer by layer into the cupcake cups.
Bake them to perfection and voila….such a beautiful cupcakes to warm up our hectic Monday.
This cake is a combination of vanilla cake, layered with pudding and top with fruits. Then a thin glaze of clear jelly is poured to hold the fruits.