Low fat low carb cake as breakfast

The other day, I was happened to read a culinary blog,
it intrigued me to bake such a fuffly cake in a nice morning.
I was almost ashame to admit I read it while I was working in the boutique,
the low traffic quite shop was not a good excuse, but the online-cabled pc,
I don't see why we need to access to internet, aren't they purposely strike us to do so?!

What so ever, I'm glad I had used it wisely and found out few great blogs,
all of them filled the spaces with beautiful description and delicious pisture,
which I enjoyed every click on them.

Long story short, I shouldn't have spend too much on the preface,
sight on the cake, u can visually tell its fluffliness, I was almost want it to
take over the place of bread, due to its texture and low carb non salt properties.
However, This idea gone after mate told me the fact brutally that its made out of
3 EGGS. Still it's high in cholesterol.

The cakes shown above was baked in oven at 180degree celcius.
The original recipe was designed for those who don't have a oven at home,
where a non stick pan can do the job of oven, but it took me more than 30mins
to bake it to a buff finish (which shown below). I prefer the texture of oven baked cake
much more than pan baked one, as 30mins was more than enough to reduce its moisture,
creating some dryness to it.

I filled them with strawberry jam and red bean paste, it taste really yum with them,
I'd love to add some drizzle of icing sugar or honey with banana slices if I've some at home.



Note: If you have a rectangle baking pan at home please do use it to try this recipe,
you can easily make a swiss roll out of it.



In the same morning we had this 8 grains beany soup with our cake,
but he doesn't really like this soup, and I bought the premixed grains and bean from
chinese grocery shop, I actually love it but mate left quite a spoonful in his bowl，
telling me his disagreement. I realised I started being prone to the taste of my love one,
to delight him spontaneously myself.

Almost forgot to post the recipe, here it is,

1. crack n separate 3 egss
2. measure 3 teaspoon of sugar
3. measure 1 table spoon of flour
4. whip the eggs white and sugar to soft peak
5. fold in egg yolks
6. fold in flour.
7. pour in butter wiped baking pan/non-stick frying pan
8. Bake at 180degree celcius or bake on fryin pan with lid covered at gentle heat.

Good night

Transformed red bean crisp

I had hoped to see a multi-layered red bean crisp, but the resulted white babies looks cute,

taste like red bean pao, honestly this is the best product of a spoilt process.

As if I were a failed witch, who always produce unexpected things from her poor magic.






If you don't know my intention you can't tell these are failed product.



Of cause, I'm not going to show you the recipe, as I messed up the materials,

I added a wrong quantity of flour to dough A and B, luckily some thing gross didn't happen,

as I kept adding flour to dough A and adding butter to dough B to balance it back.

Yet I didn't follow the flour that requested on the recipe, as I don't know what is it in english,

and I don't see where could I get it (might try to seek it in china town).



However the biggest problem of mine is lack of kneading skill,

I almost sprain my wrist to knead the dough.. it's not only tiring,

but wasting time as well...






The whole article sound like the limitations of my "experiment".



What a shame, I don't feel like to improve/redo it, I gonna go back Malaysia and take a kneading course.

Fish fillet with ginger spring onion

The fun of cooking a table of chinese dishes has to date back to 2 weeks ago,
we're enjoying the smoky but loving atmosphere in the kitchen,
produced few dishes including this fish fillet with ginger and spring onion.

Chicken or fish fillet with ginger and spring onion is always the selection of the night,
I escaped from dinner provided by hostel. We're prohibited to eat or purchased outside food,
no matter when except the go-home-day. This regulation doesn't and never stop us from
trying to eat outside, but as what my sister said regulation is setted to be broken by people,
we all were happily and enjoying to try the patient and kindness of our guardians,
and this prohibition indirectly stimulated us to be a adventurer, though outside food,
wasn't superb (sometime we're being risky just for a bowl of instant noodle),
but it was soooo much fun. We tried so much of method to "illegally import" food into our room,
and all your room-mate would definitely throw a wish-a-bite sight to you,
that's the happiest moment!

I've never ordered fish fillet with ginger and spring onion as it is bit more pricy than chicken,
seafood always imply extravagant, no matter where we are (most obvious in restaurant on menu).
As the freshness is everything and everybody could tell if it had been stored for a long time.

Ginger, spring onion, coriander, chilis and range of herbs would be the best way to cover the smell
of seafood, as I was afraid the pre-packed fish fillet has lower quality.

I marinate the fish fillet with ginger paste, wine, and white pepper.
Pour in too much of soy sauce after slightly fried it, which finally screwed it up.
It end up tongue throwing salty.. I'm still new to kitchen, forgive me.

Weekend lunch

Weekend meals are always different from weekday meals.
Most of the people is having busy time on weekdays, hence,
meals on weekdays are simple, easy and tedious, or maybe
fast food, take away or dine out. Weekend will then be the days
for something special than usual.

I'm not a full time worker, but I spend too much time on defragmenting,
anlyzing and finally resuming myself back to the starting point.
Plus, I'm a weekday vegetarian, so weekend is probably the best days of the week,
to have everything I've been craved for.

Today focus is on sweet and sour chicken, I know the picture is not focus on it.

Sweet and sour chicken is a very ordinary dish in Malaysia,
almost every restaurant get it delicious, but not in UK,
I got to roll my sleeves up and do it by myself to get the right taste.
And I finally did it last Sunday, which was supper yummy,
not to exagerate but it really taste better than loads of UK Oriental restaurant
produced sweet and sour pork/chicken.

That afternoon we're so happy with our lunch, and we'd saved up almost 20pound
for rubbish chinese cuisine out the street. But it would be really great,
if I didn't burn my Cantonese style porridge and my Le Crueset pot.
(It would be a completely disastrous if I burn my pot and not getting my sweet and sour chicken right.)


I've started working in a boutique near to my house (just 5minutes distance),
they offer me 2days a week, I was keen for more days, but I found it's rather boring,
so I hope I could get another job from somewhere else, hopefully subway?

I sigh for jobless when I'm not working but cry for boring when I'm working,
until I saw an indian brought her CV to the shop with a desperate face,
I recall I was like that before I got a job, at that moment I'm appreciate the tedious work.

Now, I can see the hope to travel around Europe again, Yipeee~