This Girl is 7 Yesterday!

It feels like only yesterday I gave birth to her. Sharing laughter and tears with her. A heart so pure, understanding and kind. I am proud to call her my girl, my friend and my precious!

 Damia Now

This is when she is 2 years old. When it just the two of us.

When she is 6 months.

Note:

Happy birthday Damia. Mommy love you always.

Knock! Knock! "Who's There?" (The Creepy Knock Knock Ghost)

My daughter asked me yesterday whether she can have a Halloween Party. It is so IN nowadays in Malaysia, all these costume party and all. I don't mind it at all, it is fun and we get to dress up as GAGA! Anyway talking about Halloween, I got tonnes of scary story that happened to me on this particular day.

I was in UiTM, Arau Perlis Branch that year for my diploma. Anyone that ever step foot in that university can tell that it is a bit creepy. It is very old, surrounded with rubber plantation and paddy field  for Farm Science Student. Very quiet and secluded, a perfect area for students. As there were lots of students registering, they don't have enough hostel for all of us. Some were placed in a horse stable that being remodeled to a hostel. I am one of them. After 4 months there, came October and Halloween. For those 4 months, almost every month we heard ghost stories from the other students. Some said that they met "the Ghost" on their way to morning prayer. Some said at night. Always a story every weekend. Fortunately for me, I never came across one, until that night.

I remember that day, second batch for diploma registered and were placed in the horse stable hostel. They stayed in a room next to me. I was never too concerned or interested to meet up new people and introduce myself. Sooner or later we going to know one another. So, when people were busy meeting the new students, I was just sitting in the room and mind my own business.

That night, after 12.00, everyone seems to be so pasted and slept early. I was the only one awake. I remember I was reading Gila-Gila comic. It was funny and I kept on reading until 4.00am. That was when I heard a knock on the door. Knock! Knock! One time. I looked around and was sure I was the only one that is still awake. Our room got two doors, one in the front and the other at the back. I though I was dreaming, so I just ignore the interruption. Then the second time at the other door, the front door. Knock! Knock! It felt like someone just ripped my soul from the body. I was stark white on the face. There's no way I can ignore it the second time. As I was reading the comic on the bed, I just slowly put down the comic, pulled the blanket and pretended that I was sleeping. With very slow motion so whatever it was outside, cant tell that I was still awake. (Come to think about it, it was stupid, because the knocking must have resulted because "it" may sense my existence!). After about 2 minutes, Knock! Knock! again. This time on the back door. Then it continued alternating between the back and the front door for almost 10 minutes. I felt like dying. And if this thing really wanted to get me, there's no way I'm going to face it alone. So, slowly I got down from my bed and went to my friend's bed. I woke her up very slowly. When she open her eyes, she was about to scream as my face was so closed to hers and I immediately closed her mouth. Then I told her, "Shhh , dont make a sound, just keep quiet and listen!" Then I let go her mouth. Then again, Knock! Knock! on the front door. Both of us was trembling like crazy! We were sure that this thing wanted to get us. My friend picked up her courage and woke up more student until finally all of us were awake and keep close to one another. the knocking keep on continuing for almost one hour now. Eventually, one of my friend, just had enough of it and got down from her bed and crawled to the door and peeked underneath it. She said she can see movement! Ghost can step on the floor! They slide along! So, all of us, with our trembling hands, waited for another knock, reached the door knobs and sprang it open!

There she was, a new student, very small and fast, standing in front of us. One of my friend screamed at her, "What the hell are you doing?" She answered very timidly, " I was just trying to wake you guys up for the morning prayer" After like 5 minutes of terrorizing her with all the nasty words, we got tired of it and get ready for the class. Until today, whenever I remember this situation I will laugh so hard but the fear that I felt that night, it still send my hairs standing!

Lemon Meringue Angel Food Cake with Lemon Curd

I have balance of white eggs from this, so to not to waste it, meringue is the best idea (Thanks John for the perfect Meringue!)

Ingredients

• 12 egg whites
• 1-1/2 cups sugar, divided
• 1 cup cake flour
• 2 teaspoons cream of tartar
• 1-1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 jar (10 ounces) lemon curd
• 
  MERINGUE TOPPING:
• 4 egg whites
• 3/4 teaspoon cream of tartar
• 1/2 cup sugar

Directions

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
• Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
• Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
• For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake. Bake at 350° for 15-18 minutes or until golden brown. Refrigerate leftovers.

Lemon Curd:

Ingredients

• 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Caramel Pudding

It is a fact: I love caramel, and on pudding? It's a bless!

Ingredients

Caramel:

40g sugar

10ml hot water

Custard:

200ml fresh milk

10g sugar

½ tsp vanilla essence

1 whole egg

2 egg yolks

30g sugar

Methods: 

Caramel: 

1. Melt sugar in a sauce pan, stir until golden brown. 

2. Once it starts bubbling, stir in hot water then remove from heat.

3. Lightly grease the moulds, then fill each mould with about 1 teaspoon of caramel. 

4. Swirl the mould to coat bottom of mould when the caramel is still hot. 

5. Set aside for later use.

Custard: 

1. Bring together milk and sugar, bring to boil on low heat then stir in vanilla essence. 

2. Turn the heat off and set aside for later use.

3. In a mixing bowl, lightly whisk eggs with sugar. Then pour in milk in stream, whisk rapidly until well blended.

4. Strain the mixture then fill each mould with mixture, and steam on low heat for 15-20 minutes. If using oven, place moulds in a tray then fill tray with water. 

5. Cover tray with aluminium foil. Bake at preheated oven, 140ºC for 25-30 minutes.

6. Turn the heat off, let puddings stay in the steamer or oven for further 10 minutes.

7. Chill before serving.

Tips:

To produce smooth texture custard, the mixture must be strained to remove bubbles then pour into mould gently.

Our Pumpkin...

John said "Likes to be on top of other things, our pumpkin"

p/s: I like it if he said "our", smiling wide...

DIY Steam Boat

We change our habit of barbecuing on Saturday this week to steam boat. Once in a while it's nice to change. I love doing steam boat, especially on rainy days. It is simple and doesn't require much. here is the recipe if you want to try it!

Ingredients:
- slice of beef / chicken (as you prefer)
- mussels
- octopus
- tiger prawns
- fish balls
- quail egg
- napa cabbage / chinese cabbage
- enoki mushroom
- kai-lan (chinese brocolli)
- egg tofu
- baby corn

Soup
- water
- 4 tbsp chicken stock
- 1 sup bunjut (soup ingredients)
- napa cabbage / chinese cabbage

Sauce
Chili and garlic sauce with chopped coriander leaves

Pineapple Upside Down Cake (ala Betty Crocker)

I've been craving for Pineapple Upside Down Cake for so long since I watched one of Desperate Housewives episode where Bree baked Pineapple Upside Down Cake for Gabby. So yesterday, I bake it! I get Betty Crocker's recipe and try it. Simple and easy. I change the recipe here and there, and next time should lessen the sugar as it is super sweet. But anyway, it is nice! (even I have to say it myself) For the first trial I feel impressed... (chuckles)

Pineapple Upside Down Cake (ala Pixie)

Ingredients
- 1/4 cup butter or margarine

- 2/3 cup packed brown sugar

- 9 slices pineapple in juice (from 14-oz can), drained

- 9 maraschino cherries without stems, if desired

- 1 1/3 cups Gold Medal® all-purpose flour

- 1 cup granulated sugar

- 1/3 cup shortening (I use cream cheese)

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon salt

- 3/4 cup milk

- 1 egg

Step 1 - Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

Step 2 - In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Step 3 - Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Happy Trying!