Carrot cake with walnut

Posted by vivien | Recipe | Friday 20 February 2009 12:59 pm
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11,529 Total Views

This recipe taken from Whipped. This is probably the most common variation of carrot cake, which is with walnut, but with a slight twist, using cooked and mashed carrot instead of the usual shredded.
liquid ingredients: egg, oil and vanilla essence
i steamed the carrot and mashed it(recipe called for carrot blended in food processor or blender, but i am halving the ingredients as only 1 carrot left), a packet of walnut
mixing flour mixture into egg mixture
adding carrot and walnut
quite a thick batter
turn out as a homely carrot cake, taste pretty good too. I am kinda undecided whether this carrot cake with walnut is better or the one with raisin is better. Both taste good, the carrot raisins loaf taste more moist mostly due to juicy raisins.
That concludes my carrot baking saga
the failed carrot cake
Carrot Raisin Loaf
and carrot cake with walnut

 

Carrot Raisin Loaf

Posted by vivien | Recipe | Friday 20 February 2009 12:42 pm
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11,755 Total Views

This recipe taken from Culinary Concoctions by Peabody, moist cake with chokeful of juicy raisins. Above is all dry ingredients measured: flour, sugar, cinamon powder, ginger powder, grated nutmeg, salt etc.
grated carrot and a pack of raisin
best to use canola oil, as specified in recipe, as it has mild smell and taste, and would not interfere with flavourings of the cake.
wet ingredients: egg + oil

sift the dry ingredients, grated the nutmeg too coarsely, therefore the brown patch above is nutmeg which could not be sifted. (i sift 3 times)
mix in dry ingredient(sifted flour mixture) into egg mixture
mix in carrot and raisins
suppose to put into loaf tin, but doesn’t have any, so will do a flat carrot cake instead 🙂
moist cake, somehow the raisins taste juicy in the cake. yummy
baking times: approx 50 mins
the hardest part in baking or cooking is the purchase of ingredients, nudging yourself to get it going, it is hardest to start, but once you get the ingredients ready, the actual process of mixing is quite easy.

 

Restoran Ong Lai (Goh Kee) Restaurant, Jalan Raja Laut, Kuala Lumpur

Posted by vivien | Kuala Lumpur and Selangor | Sunday 15 February 2009 12:13 pm
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268,190 Total Views

Ong Lai is situated along one of the back lanes of Jalan Raja Laut, near to Chow Kit/Jalan Ipoh
specialise in
steamed fish head
fish head mee hoon
“oh jian”/oyster omelette
clam which looks like coffin (Zhuk4 tan1 *cantonese*)
hokkien mee
sitting on the back lane
drinks here is expensive, and operated by different owner, about RM2.90 each, left sour soup, and right is lime
delicious oyster omelette, fresh and big juicy oyster. RM16, can enjoy my oyster omelette fix without going to Penang.
their famous fish head meehoon, this portion is purportedly a 3-4 person share, RM28. This is not the sour kind with tomato, salted vege. but the kind with sweet rice wine, but they skim on the wine compared to last time, so the taste is a bit lacking.
Address:
Ong Lai (Goh Kee) Restaurant
60A, Jalan Raja Laut,
50500 Kuala Lumpur.
(Bee Seng Hotel Underground)
(closed on Monday)
Business hour: around 6pm onwards
Post by other blogger
masak-masak
Tummy Thoughts
Jules Eating Guide to Malaysia
she, the epicuriousgirl

 

Carrot Cake

Posted by vivien | Recipe | Sunday 15 February 2009 11:59 am
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11,632 Total Views

I like carrot like and wanted the make one, so i chose one of the recipe, which is from Imbi & Itchy which looks simple enough. Above are eggs, oil and sugar
unbaked
baked

cross section
it taste awful, oily, dense, and i tried a bit, keep in fridge from few days, then threw it away.
it is most probably due to the recipe not specifying amount specifically, and half way thru, saw the recipe didn’t specify the oven temperature, urgh, probably this recipe is not a complete one, and their is a comment saying the cake turn out awful and i am already half way making it… oh well, it is always fun to play and throw food sometimes 🙂

 

Grape Red hair colour

Posted by vivien | Journal | Sunday 15 February 2009 11:39 am
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11,392 Total Views

So i did highlighted my hair red, i wanted red and not knowing what red is the best, but also kinda want the reddest, the purest of all reds.
Did this in Kepong Metroprima APT for RM100, it is supposed to be RM80(stylist), RM100(???) and RM120(professional) depending the years of experience of person working on your head. Stylist has 2 years experience while professional has more than 5 years experience. I had to pay RM20 extra making it RM100 as the redder colours is not included in the Wella Koleston, and their suggested CID, also a Germany brand i suppose.
Wanted firey red, which is like your color pencil kinda red, but out of stock, and the hair stylist suggested grape red, so their it goes my hair. Grape red actually look bright purplish pink on the book, ewww, i afraid i look like some “lala” or worst punk… but trusted this stylist with well maintained kinda nicely coloured hair.
So my hair doesn’t look that red, it actually looks brown… ummm… anyway, i woke up today emoing  and missing my black hair, what have i done to myself, good things i only highlighted it, thus they are still blacks.
I wonder why everybody ask me to straighten/rebond my hair, seriously, i know my hair is thick, unruly etc but at the moment, i will still not consider rebonding and fully colour hair, as it is probably damaging to the scalp, and who knows what side effects of those harsh chemical… anyway, highlighting is not so bad, as the hair colour doesn’t comes in contact with the scalp, (see above) the colours didn’t start at the scalp *consoling myself*
Once this grows out, i will probably try the reddest of all, just one or two section, not too much. Actually also considered blue too, but it will need bleaching *wonder bleach touch the scalp or not*, just 1 or 2 small sections if it comes to it.

 

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