Recipe: Pear and Almond Cake

Posted by vivien | Recipe | Saturday 19 October 2013 9:44 am
Tags:
12,028 Total Views

Recipe adapted fromĀ Baking Project

Pear preparation: (preparedĀ 3 pears, end up needing only 2) below is amended to amount for 2 pears

2 pears

17 g sugar

1 big spoonful of rum

some lemon juice to prevent discoloration

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peel the pears

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macerate the pear in sugar, rum and lemon in a pot on low heat, to remove the extra juice from pear, so that the pear would not give out too much liquid when bake on cake

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Slice it three quarter way through for decorative purpose.

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Prepare to bake cake

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cake batter

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gently plop the pear on cake without pushing it into batter

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When bake, the cake batter will rise and slightly cover the pears

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side view

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soft texture, i find it best serve same day, the pear might give out some liquid on next day, normal for such fruit like pear or apple


 

DishwithVivien.com is 5 years old

Posted by vivien | Blog Anniversary | Monday 14 October 2013 11:33 pm
13,365 Total Views

5 years old on 13 September 2013, visitor are dwindling to record low now. It is averaging around 110 unique visitors daily :(, it was around 400 visitor when it was 3 year old.

And now it is PR2 instead of PR3, a bulk of visitors are from google, and this PR downgrading is significant cause of low visitor.


 

FHM2013 (Food Hotel Malaysia)

Posted by vivien | Kuala Lumpur and Selangor | Saturday 5 October 2013 10:50 pm
9,329 Total Views

FHM2013-1-Caviar-JFC Malaysia

Tasty cheddar red caviar from Japan

FHM2013-2-UnitedStatesPotatoBoard1

Weird Mash Potato combo, pairing with chocolate chip or matcha green tea flavoured mash potatoes

FHM2013-3-UnitedStatesPotatoBoard2

Potato Croquette

FHM2013-4-GanTeckKarFoods

Gan Teck Kar is importer of fine food

FHM2013-5-GanTeckKarFoods

Yummy quesadillas

FHM2013-6-GanTeckKarFoods

granolas

FHM2013-7-GanTeckKarFoods

The one to the right is yummy, i think it is something with chia seed

FHM2013-8-CanadianCommision

Canadian commision serving poutine!

FHM2013-9-CanadianCommision

Generous portion with chunky chip, brown sauce and mozzarellas

FHM2013-10-CanadianCommision

Canadian Cavendish fries

FHM2013-11-SendoIchi

Sendo Ichi Japanese food importer

FHM2013-12-SendoIchi

free tasting food on top of counter

FHM2013-13-ChonggaKimchi

Chongga Kimchi

FHM2013-14-MainlandCheese

Very yummy cheese from Mainland (New Zealand brand if not mistaken), like the ‘Tasty’ the most

FHM2013-15-Callebaut

Callebaut Chocolate button for tasting (Pastry Pro booth)

FHM2013-16-RefrigeratedTrucks

Refrigerated Truck for sale

FHM2013-17-MIBCakes

MIB cakes

FHM2013-18-PastryProCakes

Pastry Pro cakes, tried the red velvet, moist and very fine texture

FHM2013-19-PastryProIreksBread

The best tasting bread in the fair, Pastry Pro Ireks crusty bread with moist interior

Location: KLCC Convention Centre


 

Recipe: Gui Ling Gao (Chinese Herbal Jelly)

Posted by vivien | Recipe | Wednesday 2 October 2013 9:30 pm
11,430 Total Views

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Very easy, 1 packet of gui ling gao (RM20) from Eu Yan Sang contains 5 X 50g of powder

Recipe:

250 ml cold water mixed with 1 pack of 50g gui ling gao powder

Boil 1.7 litre of water with 150g sugar (original recipe specify only 1 litre of water, increased the water since i prefer soft jelly, and previous time i followed their water amount turns out quite hard)

Mix the cold mixture into boiling water, boil for 1 minute of so

Sieve into individual container/bowl

For 50g of powder, i made 7 portion as above (ie RM4 powder to 7 portion!)

In summary, 50g powder + around 1.95 litre water


 


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