Sunday, August 5, 2012

Chinese New Year 2012


This photo was taken at Pacific Place Mall during the Chinese Festive season. It was huge! The tail dropped from the 6th floor and the head was amazing. I had so much fun taking photo. I got at least 500 different angles ;-)



Look at the crowd admiring the dragon.



The Dragon's Head

 The Lion dance in our complex.




Princess cake


Another Disney Princess cake for this year! Hopefully this will be the last one ahaha. At least it's not as babyish as her first request, Winnie the Pooh! Oh my....


 
Posted by Picasa

Laksa

My Singaporean friend makes the best Laksa in Town. One day I was craving for it and decided to search the web. I found this recipe from Food.com. Thank you for sharing!


Ingredients: Servings: 4

Spice Paste:

4 -5 shallots, chopped 
 6 -7 garlic cloves, 
chopped 1 piece gingerroot, peeled and chopped (Thumb size) 
 1 red chile, fresh (more or less, depending to your taste)
 1 tablespoon dried prawns or 1 tablespoon dried shrimp 
1/2 cup water Prawn or Shrimp Flavored Oil
 4 tablespoons vegetable oil 
12 raw green prawns or 12 green shrimp, shelled and divined

 Laksa Broth:

 180 ml laksa paste 
1 liter chicken stock or 1 liter vegetable stock
 400 ml coconut cream 
 320 g fish balls (optional)
 320 g fried tofu, puffs halved (fried tofu puffs)
 1 teaspoon sugar
 3 tablespoons fish sauce 
salt to taste 
1 lime juice
 160 g rice vermicelli 
350 g egg noodles 
1 chicken breast, cooked and shredded
 1/2 cup bean sprouts 
 1 spring onion, chopped
 1 red chile sliced 
4 tablespoons coriander leaves 
2 tablespoons deep fried shallots 
 fresh lime wedge

Directions:

 1. Shell prawns/shrimp and reserve prawn/shrimp in one bowl and heads and shells in a separate bowl. Set aside for later use.
 2. Using a food process make 'Spice Paste' add shallots, garlic, ginger, chillies, dried prawns and water. Then blend until it forms a smooth paste. Set aside. 
3. In a large pot, add vegetable oil and heat. Once the oil is hot add prawns/shrimp shells and fry for about one minute or until they turn red. Remove from pan and discard. This will add prawn/shrimp flavour to the oil. 
4. To make the 'Laksa Broth' add 'Spice Paste' to prawn/shrimp flavoured oil and fry for a minute. Add laksa paste and simmer for about two minutes. Pour in the chicken or vegetable stock and bring to boil,.
5. Then add coconut cream, fish balls, fried tofu, sugar, fish sauce, salt and freshly squeezed lime juice. Bring to boil. 
6. Half fill a medium pot with water and bring to boil. Add rice vermicelli for a few minutes until they become soft then remove into separate serving bowls.
7. Add egg noodles in boiling water for five minutes or until soft and transfer into the same bowls as rice vermicelli. 
8. In the same pot poach reserved prawn/shrimp meat until it's pink then transfer them into the same bowl as the rice vermicelli and egg noodles. 
9. Pour 'Laksa Broth' into the serving bowls (same bowls as the prawns/shrimp and noodles). 
10. Then top with shredded chicken, bean sprouts, spring onions, chilli, coriander, fried shallots and serve with lime wedge's.
Posted by Picasa

Lalaloopsy


Time flies. My eldest daughter is now 7! It was like yesterday. We had princess' theme for the last 6 year. This time she asked for Lalaloopsy. She and her sister is very hooked with this adorable tiny dolls.



I can't remember but I should link back to who ever posted this cake design. I found it at Cake Central.com  Our favorite patisserie chef gave life to "K's" dream cake.
I also asked her to make cupcakes with Lalaloopsy cake toppers.

And of course the button cookies. All the girls went crazy with it!

What a birthday party!
Posted by Picasa