Baking & Kitchen Daydream

Chanced upon this website, Lick the Frosting, and it is awesome!!! Looks sooo delicious! And I've never heard of others doing cream cheese frosting! I did it once but that was because I didn't have any other frosting choice cos I was in a hurry. And the website has recipes too! It has inspired me to bake at least once a month when I have my full kitchen ready!

Which, I have yet to decide what kind of design I want. I'm still unsure if I should get a long stright cabinet, or an L-shaped one, or like below, U-shaped! U-shaped sounds cool. Looks great too! And I can fit in a diner! Photos are courtesy of this website: http://fguinto.blogspot.com/2009/11/modern-country-style-hdb-3-room-flat.html

This is by far the most practical yet pretty kitchen for a HDB flat I've found online. No point looking for my dream kitchen with an island cos I ain't getting one in our home. And some contractors purposely leave out the washing machine and fridge so that it'll look neat and clean. Play cheat! Those two are big appliances that cannot be left out!

Hmm. I wonder if I can hack down that wall between the hall and the kitchen to make a slightly open concept like this one... And fit a larger cabinet. This looks too small hahaha. But then again, I've survived on a teeny weeny cabinet and fridge these past few months in London! Maybe I shouldn't get such a big space cos there's a tendency to fill it with more and more stuff. Haha.

Yay! My own kitchen :))))

Comments

Bubur Asyura

Finally made this! Have been wanting to do so cos this porridge has loads of nuts. Not exactly a healthy porridge though since there's coconut milk. I already have most of the ingredients and had the time, so why not! I realise there's different types of bubur Asyura but I settled for the one closest to us, the Johor version . There's a lottt of ingredients, so I'll list in order of which goes into the pot first. I also boiled the mutton a day earlier so I can collect and throw away the fat from the stock. Bubur Asyura Saute: 1 stalk lemongrass 1 cinnamon stick 1 star anise 3 cardamoms 5 cloves 2 big onions, sliced 1 inch ginger, sliced 3 garlic, sliced 10 cups water (half is mutton stock, half water) 1 cup rice, washed 300g mutton, already cooked and shredded 1 tbsp soto powder 1/3 cup dhal, soaked in water for 10 min 1/3 cup peanuts, washed 1 1/2 carrots, diced 1 can chickpeas, washed 1 can kacang pool, washed 1/2 can sweet corn, washed 1 small box coconut milk Heat o...

Daiso Ramekins

Finally finally went to Daiso!! Wanted to go there for ages already! The first thing I came in, went to the cooking section. Found my ramekins! But they're not white. Oh wells. Can't be choosy for $2 ramekins! There were white ones, but super small white ramekins. And pie tarts too! Oooh so tempting! But I don't know when I'll make tarts hurhur. Actually I'm still thinking what I should bake using these ramekins. I remember having one of those "I wish I had ramekins right now" moments but I can't remember when. Maybe when I was making lava cake . Daiso is evil. It's so cheap you just feel like coming back again! Oh and did I mention there's a $2 weighing scale?! Measures up to a kilo but that's quite alright for baking isn't it! I mean, $2!! Dirt cheap lah. Not sure about the accuracy though. Didn't do much cleaning last weekend, very much spent lazing around at home just like what weekends should be like. I love being at ho...

Chicken Rice (just the rice)

Need to jot this down! I have an earlier recipe for Hainanese Chicken Rice but this version is without proper chicken stock hence it's fuss free. Chicken Rice (just the rice) Skins from several boneless chicken thighs 2 tbsp sesame oil 1 lemongrass, bruised 1 onion, sliced 8 garlic cloves, pounded 2 inches ginger, pounded 2 cups rice, washed 3 cups water + 2 cubes chicken stock 1/2 tsp salt 5 knots of pandan leaves Fry the chicken skin until slightly crispy and the oils ooze out, together with the sesame oil. Add in the lemongrass and onions and fry until golden. Add in garlic and ginger. Add in rice and fry for a few minutes before adding the chicken stock water, salt and pandan leaves. Let it come to a boil, then reduce heat to a simmer and let it cook for about 15 minutes. I used 4 cups water instead and it was kinda soggy so I'm guessing 3 cups should be sufficient. Also, cooking the rice in a pot is way easier than having to transfer into a rice cooker. Chili for Chicken R...

Wake Up and Smell the Cake

Search This Blog