Saturday, May 28, 2016

Learning to Make Cinnamon Rolls 学做肉桂卷

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I fell in love with cinnamon rolls when the first cinnamon pastry shop opened in Singapore. One of my husband's colleagues was a shareholder. The business folded within two years when the interest died down.

Surprised that there are people who still like this pastry.

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At a cooking class, home cook Florence showed us how to make these rolls - she made two batches using different flour - wheat flour and bread flour. The rolls tasted different, I prefer the soft rolls.


It was an easy recipe and Florence gave a few handy tips for baking. She is a passionate cook and very generous in her sharing. Every now and then, she let us feel the texture of her dough as she knead. We even had a hands-on experience of rolling the pastry.  

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She taught us a delicious cream cheese frosting to go with the cinnamon rolls and let us taste the cream cheese frosting as she adjusted the taste. For those who doesn't like it too sweet, she made some changes, reducing the sugar and adding lemon juice.

And she did not coat all the cinnamon rolls with the cream cheese as there are some ladies who do not like icing.

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The cinnamon rolls taste best when served warm. We were given some to bring home, but I took only one for my family to try .... we are reducing our consumption of carbohydrate-rich foods. hahaha.....  


周日与几个姐妹放松学烘焙, 这个简单易做的肉桂卷配奶油奶酪涂层不是很甜。细心的烹饪指导员教了我们一些烘焙小技巧, 让我们在自家厨房做出香喷喷的糕点。带了一个肉桂卷回家给家人尝试。

爱烹饪的朋友们一起来玩吧!



Friday, May 27, 2016

Some Lesser Known Facts About Shakespeare - “Shaking it with Shakespeare” Exhibition


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Singapore Philatelic Museum's (SPM) newest exhibition, Shaking it with Shakespeare, shows that there is much more to Shakespeare than his plays.

I brought my nephews to the exhibition last weekend and they had a blast, There was a lot of interactive experiences for the kids. The displays also have interesting information for adults on the exhibits.

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Thanks to SPM for putting this cool infographic together. Shakespeare was the king of slang and the inventor of word play. There are some words and phrases I usually use without realizing I'm quoting Shakespeare..., after I'm done with literature exams since I left school.

Equally impressive was the his list of insults. My oh my. Note to self - memorise them. haha....

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Shakespeare was a master of human nature. He understood how people felt and behaved. The characters in his plays showed many different emotions and moods.

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In all his plays, Shakespeare mentioned food. The common food we ate today was not available or popular then. These include potato, chocolate, banana, pineapple, tomato, maize and chilli. The rich ate a lot of meat, sugar and spices. The poor ate more vegetables.

The above interactive display was a hit with my boys and other kids. They have so much fun playing and learning with the exhibits.

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A very interesting fact which made my boys' eyes open wide. People in Shakespeare's time bathed only a few times a year. ewww.....

There was no shower or bathroom. Most people washed their face and hands from a bowl or a jug of water and wiped their bodies with a cloth.

It was common to find fleas in people's hair then. O.M.G.

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Shakespeare's father was a glove maker and a tanner of leather. The above exhibit challenges the visitors' sense of touch and smell. Not going to tell you more, go find out yourself. haha....


We spent several hours there. I would recommend this to anyone with children of all ages.

带我的侄儿们去参观新加坡集邮馆主办的“邮说莎士比亚”展,了解一些关于莎翁鲜为人知的事实。

莎士比亚时代的人们不洗澡, 大多数人用一个碗或壶装满水洗他们的脸和手, 用布擦一擦自己的身体。

在莎士比亚的所有戏剧里,他提到食物。我们今天常吃、常见到的食物, 当时是奇缺或不流行的。这些食物是土豆、巧克力、香蕉、菠萝、番茄、玉米和辣椒。富人吃很多肉,糖和香料。可怜的穷人只能吃蔬菜。

我们在集邮馆呆了几个小时。我推荐父母带孩子们去参观“邮说莎士比亚”展。

新加坡集邮馆主办“邮说莎士比亚”展 (5月14日至2017年1月15日)
开放时间是每天上午10时至晚上7时,公民和永久居民入场免费
外国人6元,小孩(3岁至12岁)4元

Thursday, May 26, 2016

Making Ondeh-ondeh 学习做椰糖椰丝糯米球

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Accompanied several Teochew girlfriends, who are avid cooks, to learn how to make the Malay kueh (cake), ondeh-ondeh from a Malay sister on a Sunday afternoon.

Kakak had already prepared the ingredients. We watched and made notes as she showed us the steps.

A bite-sized piece of palm sugar is wrapped with glutinous rice flour, boiled and coated with shredded coconut. When you take a bite of the chewy rice ball, the coconut sugar oozes out,..  that's fun to eat for both adults and children. *laughs*

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I already know a more traditional way of making this classic kueh. I use sweet potatoes for the skin instead of glutinous rice flour. And I like to use a particular thick. aromatic gula melaka (palm sugar) from Malacca. My family loves my homemade ondeh-ondeh.


Back to the class...., so the ladies were taught a simple recipe of making ondeh-ondeh. After the dough was made, some of them helped to wrapped the rice balls and some rolled the cooked ones in shredded coconut. Very quickly the dish was ready to eat.


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Next we watched another home cook made her lemongrass ginger beverage. The entire classroom was filled with the scent of lemongrass... so relaxing. haha...

While waiting for the food to be ready, we shared tips on cooking and shared recipes. I am always happy to meet new friends who share the same interests.

友族同胞与我们几个潮州姐妹分享做椰糖椰丝糯米球和生姜香茅饮料, 很容易煮的茶点。我们吃着美味的传统小吃, 喝着生姜香茅饮料, 渡过一个轻松周日 。 

我的家人很喜欢吃这经典小点心, 我自己已经会一种更传统的方式做这粿。我是用番薯和糯米粉做的皮, 馅是来自马六甲的特芳香椰糖。煮好的番薯椰糯米球沾上椰絲就可以享用嚕!一口咬下去,噗吱,会爆浆耶 。。。


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