F for Fashion reconstruction #6

Gone are the days when I used to wear spaghetti straps, barebacks and mini skirts.


These days, if I am not wearing jeans and T-shirts, I much prefer long skirts and long dresses.

So, for this fashion reconstruction project, I have put together a sexy satin number (this item I bought while holidaying in Santorini, Greece during summer of 1997) which I rarely wear (because it is just too sexy for my body) and one of my favourite sleeveless velvet top (this one I bought while working and living in Hong Kong, 2012) and transformed them into a classy dress, which I much prefer now.

A very simple dress yet elegant once completed, it took my masterful sister and I, just a couple of days to complete.

This is yet another combination of old meets new. I cannot even begin to stress the importance of looking after your clothes because you just never know if one fine day, you might just decide to transform them (like I did) into something more permanent, simple yet elegant after running out of ideas of frequently mixing and matching them with your other clothes.


Also by doing this, you are saving wardrobe/storage space. And when you finally tire of it, who knows, you could even auction it for a good cause. Why not?


Who could tell that this was a cut-and-paste project, if I had not disclosed the facts?


I can proudly say that you cannot find this item anywhere. 💃🐒👌🙋

B for Baking #3

While we're still on the topic of sourdough, I'd like to share my version of pancake with you.

Although some folks might not categorise pancake as baking, I'd call it such because it is a kind of cake baked in a pan.

So, regardless of whatyamacallit, here comes the recipe...

Sourdough Pancakes

What you need to have:

Ingredients

65g spelt flour *

95g white rice flour *

90g potato starch *

1.1/2 Tsp psyllium husk *

1.1/2 Tsp golden flax seed meal *

1 tsp bicarbonate soda *

1 tsp baking powder *

3 Tsp raw sugar *

1/2 tsp salt *

3 large egg yolks #

1/4 cup sourdough starter (spelt flour) #

3 Tsp melted butter #

1 cup soya milk #

3 large egg whites

1/4 tsp cream of tartar

Apparatus

a kitchen scale

measuring cups and spoons

a large bowl

a medium-sized bowl

a whisk

a spatula

cling wrap

a non-stick pan or griddle

a ladle
a wire rack

What you need to do:

1. In a large bowl, mix dry ingredients (*) until well combined.

2. Make a well in the middle and pour wet ingredients (#). Mix well until a thick batter is formed. Set aside.

3. In a medium-sized bowl, whisk egg whites and cream of tartar until it resembles a soft peak.

4. Fold in egg whites gently into the prepared batter. The end result should be a cake-like batter.

5. Cover with cling wrap and let the batter rest for 30 mins or refrigerate overnight.

6. Heat non-stick pan or griddle over medium-low heat. Place a dollop of batter in the middle of pan. When bubbles start to form, flip the pancake over and cook the other side. Pancake is ready when the sides are golden brown.

7. Remove and place pancake on wire rack to prevent sweating.

8. Repeat until all of the batter is finished.

Best served warm with your favourite jam or ice cream.

Enjoy!

my mini pancakes

served warm with my homemade blueberry jam

D for Delectable Delights #2

For this episode of delectable delights, I will share with you my version of a traditional Malay steamed kueh called abok-abok.


The abok-abok is made of sago pearls (not from tapioca), freshly grated coconut and palm sugar and is usually wrapped in cone-shaped banana leaves and served at room temperature as-is.


Since I neither have freshly grated coconut nor banana leaves at home, I had to improvise a little.


Needless to say, it turned out the way I wanted, even better.


Without further ado, here comes the recipe...


Abok-abok

What you need to have:

Ingredients
150g sago pearls (not from tapioca)
100g dessicated coconut
1/2 tsp salt
75g palm sugar

Apparatus
a kitchen scale
measuring spoons
a fine strainer
a sharp knife and cutting board
a medium-sized bowl
a steamer
mini cake moulds or a heat-resistant pie dish


What you need to do:

1. Place sago pearls in a fine strainer and give it a quick rinse under running tap water. Set aside to drain the excess water.

2. Chop the palm sugar into smaller pieces.

3. In a medium-sized bowl, mix the sago pearls, dessicated coconut and salt thoroughly.

4. Put the steamer to a boil.

5. Place half of the sago mixture into mini moulds or a heat-resistant pie dish, half full. (I used 9 mini moulds bought from IKEA plus 3 mini tart moulds for the excess)

6. Place mini moulds or pie dish in steamer and steam for 45 mins.

7. Remove from heat. For mini moulds: place 1.1/2 tsp palm sugar pieces and top up with remaining sago mixture all the way to the top. For pie dish: place all of the sugar evenly and pour remaining sago mixture on top.

8. Place mini moulds or pie dish in steamer and steam for another 45 mins.

9. Turn off heat and leave in steamer until ready to serve.

The abok-abok is ready when all the sago pearls become clear and translucent.


Enjoy!

my mini abok-abok

eat it off the mould

or serve inverted on a mini dish

F for Fashion reconstruction #5

This fashion reconstruction project reminds me of a modern Malay dress or baju kurung moden that has been combined into one long dress.

I like it because it looks very feminine yet elegant and fits me really well.

The long dress is an ensemble of a satin floral cocktail dress and two polyester blouses (all items bought while I was working and living in Hong Kong).

This fashion reconstruction project is simple and straight forward and it took my masterful sister and I, only a couple of days to complete and took me a day to complete the embellishments.

And the result is... yet another stunning dress. Don't you agree?

Who could tell that this was a cut-and-paste project, if I had not disclosed the facts?


I can proudly say that you cannot find this item anywhere. 💃🐒👌🙋

B for Baking #2

Of all the breads I have eaten, I prefer the taste of sourdough breads because they have better texture and aroma when compared to those fluffy soft breads that melt in your mouth.

To me, I like cookies that melt in my mouth but the taste of breads should linger on for as long as they could because I should not be eating more than necessary.

Talking about sourdough, I have tried many versions I read from the internet and failed at some but the one that is fool proof thus far is the sourdough starter I made from homemade yeast water using dried grapes/raisins and spelt flour.

And because I like the taste of sourdough so much, I also prefer to add sourdough in my pancakes and waffles.

So for this episode, I am going to share my version of sourdough starter in 2 easy steps. But I must warn you that this sourdough starter is not for the impatient.


Step 1: Yeast water (updated)

What you need to have:

1/3 cup dried grapes/raisins
1 cup distilled water
a glass jar with a screw cap (sterilised)

What you need to do:

1. Place dried grapes/raisins and water in a sterilised glass jar and screw the cap tightly. Give it a good shake and leave the jar in a warm place.

2. After 24 hrs, unscrew cap for a few seconds to let the air out. Screw cap back on and give it a good shake. Leave the jar in a warm place.

3. Repeat step 2 for 5 more days. By the 7th day, all the grapes/raisins would have been fully hydrated and would be floating at the top of the jar. You could also hear the sizzling sounds made by the bubbles.

The yeast water is now ready to make our sourdough starter. It can also be refrigerated for up to 6 months.

bubbles indicate that the yeast water is very active

Step 2: Sourdough starter

What you need to have:

1 cup yeast water
4 tsp sugar
1.1/3 cup spelt flour
a 1L glass container (sterilised)
a plastic spoon or spatula (sterilised)
cling wrap

What you need to do:

1. Place 1/4 cup yeast water (grapes/raisins included), 1 tsp sugar and 1/3 cup spelt flour in a sterilised glass container. Mix well using a sterilised plastic spoon or spatula. Cover with cling wrap and leave it in a warm place.

2. After 12 hrs, repeat step 1.

3. Repeat step 2 two more times. When the starter is fully active, you would see lots of bubbles forming and the dough would have doubled or tripled in volume and collapsed, depending on the strength of the yeast water.

The sourdough starter is now ready for use or it can be refrigerated for up to 6 months.


I made this sourdough starter using yeast water that has been refrigerated for 1.1/2 months and it still maintained its strength.

dough has risen to double its size and collapsed
lower red line indicates the red rubber band I used as marker

lively little creatures