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Tuesday, August 16, 2011


Durians! The  King of fruits.  Our line dance teacher gave us each a few durians from her sister's durian orchard.  How nice of her.    Though the durians were small they were very delicious and the seeds were so small.  Thanks Kelly.  The durians shown here are the D24 species.  There was another species of the more orangy type and they were even more yummy.  Couldn't take any photos as my daughter has taken my camera.

For those who are more interested in various types of durians, go to   www.durian.com  to find out more.

Hummingbird Cake

Baked this lovely Hummingbird Cake last weekend complete with creamcheese topping.  Is it because humming birds like to eat pineapple and bananas that it is thus called hummingbird cake!  It is a very easy cake to make.   Feedback from friends and colleagues gave this cake a thumbs up.  I have not tasted it yet due to a bout of diarrhoea.

This recipe from a magazine is given by my sister-in-law ,Wan Yee.

Here is the recipe to share.  I believe we can also use grated carrots in place of the mashed bananas.  I will give it a try next time.

Hummingbird Cake

3 eggs
1 cup caster sugar
1/2 cup rice bran or grape seed oil (I use corn oil)
440g can crushed pineapple, drained of juice
2 mashed bananas
1/2 cup desiccated coconut
1 1/3 cups self-raising flour
Pinch of salt
1 tsp ground cinnamon

Cream cheese icing
250g cream cheese, at room temperature
1/2 cup icing sugar

Finely grated zest and juice of half a lemon (I omitted this as I didn't have any
lemon at the time of baking this cake)


1. Heat oven to 160°C fan bake. Grease and line the base of a 22cm round cake tin with nonstick baking paper.

2. Place the eggs and sugar in a bowl and beat until pale and creamy, then beat in the oil. Stir in the drained pineapple (but not the juice), mashed bananas and coconut.

3. Sift flour, salt and cinnamon over egg mixture and stir to combine. Spread mixture into prepared tin and bake for 65 minutes or until a skewer inserted in the centre comes out clean. Remove cake to cool completely.

4. To make cream cheese icing, beat cream cheese until smooth then beat in icing sugar, lemon zest and juice. Spread over cooled cake and decorate, as desired.


Thursday, August 11, 2011

Sweet Green pea (Mung bean) soup

Made a pot of sweet green pea soup. As my husbund doesn't like it, I took the whole pot to share with my colleagues.  Of course my colleagues are always happy that I bring food to the office.  The ingredients are more or less estimated.


300 gm (about 2 cups) green pea (mung bean)
2 tabsp of glutinous rice
130gm of  of gula melaka and extra sugar to taste
1 packet of fresh santan (coconut milk) if you can find  -  I used the packet one bought from the supermarket
2100 ml water
a pinch of salt

Wash the green pea, glutinous rice and put them  into the slow cooker with the water. Turn to high.  Boil for at least 5 hours.
Add in the gula melaka and sugar to taste. Mix  in santan and salt and it is ready.

Note:  You can alway use just the normal sugar and the green pea soup will be more green in colour instead of brownish.  In this case, you replace the glutinous rice with  a small packet of sago and can omit the santan.

Sunday, August 7, 2011

Blueberry Muffins

I have always love the good old butter cake.   Rather than spend the whole day watching telly, I made some muffins.  This is actually the normal poundcake recipe and I added some blueberry jam that I found in the fridge.  The texture is quite soft as I added in an extra egg and more milk. I  reduce the sugar content of about 30gm.  Will be taking some to the office tomorrow.