Original Chiffon Cake

Original Chiffon Cake

Hello and happy Hump Day! I can't believe it is Wednesday already and nearly the end of August. 

My mother has recently fallen in love with a recipe for this really light chiffon cake. She got the recipe from a book she bought in Taiwan recently. It is in Mandarine and I can't read the characters, so I can't really tell you what it says specifically. Sorry! I got my dad to translate the recipes for me. Essentially the book is written by a Japanese Chef and the recipes in the book is specific to chiffon cake. The recipes revolve around one basic chiffon cake, and contain a variety of flavours including spinach and pumpkin. I can't wait to try my hand at those flavours, really does sound and look interesting. 

A photo of the book

However, to start off, I have been making the original plain flavoured ones. I have made this a couple of times since I have been back in Malaysia for some dear friends. It is ridiculously easy to make. It calls for only 5 ingredients. You do need quite a few eggs, 7 to be precise and you also need a chiffon cake tin. The recipe does not contain any butter.

Okra with Sambal

Okra with Sambal 

A very big hello to you!

I have not been blogging in the past 10 days or so. It has certainly been hectic since I arrived in Malaysia. I was too busy having fun meeting up with family and friends. I even managed to squeeze in an indoor rock climbing session and a session of paddling with my dragonboat team mates. If you are wondering what dragonboating is, have a read of this comprehensive article written by friend and coach Lee Shih.

As it is Monday, it is time for - yes, you guessed it - another Meatless Monday recipe!

Since I am currently in Malaysia, what better time than to introduce a famous and versatile Malaysian condiment - Sambal. Essentially, a chilli paste, Sambal can be used as a condiment for various dishes, these include but are not limited to a condiment for noodles such as Prawn Mee, Curry Mee, simple Fried Noodles, and even as an inclusion for stir-fried vegetables. However, Sambal is most famously used as a condiment in the de-facto Malaysian National dish, Nasi Lemak (stay tuned for a Nasi Lemak post in the near future).

Braised Steak au Poivre Delia Style

Dinner is served - Braised Steak au Poivre with Sweet Potato Chips and Broccoli

Hello and a very Happy Friday!

I am very excited about my trip to Malaysia now, only 3 sleeps away. I haven't seen my family and friends there for 14 months now so I am really looking forward to being reunited. 

Understandably I had to get some chores done before my departure. Dear husband will be travelling on business quite a fair bit so I wanted to make sure that the refrigerator is as empty as it can be. I do not want any unwanted surprises lurking in there when I get back in 6 weeks.

I had some leftover braising steaks in the freezer and decided to use one of Delia's recipes for it. Essentially slow braised steak in peppercorns. I love it because it was super tasty and so easy to prepare. All you have to do is leave it to braise for at least an hour and you can get round to all your other chores. I knew Delia wouldn't let me down!