Thursday, June 11, 2009
Roast Pork
Roast pork is so expensive when you buy outside. 10 bucks for just a few pieces! Well i try to make my own. Preparing is very easy, the tough part was to control the tempereture. It has to maintaint at 250 celcius. maybe my oven is not a GOOD EXPENSIVE oven. thats why my roast pork's skin is not very successful... :(
First 20 minutes....
First 20 minutes....
Next 20 minutes.... and another 20 minutes.... and another 20 minutes.... Enough la... The skin just dont bubble nicely..... Afraid the meat will be tough if roast too long time... Give up. Off the bugger.
Surprisingly the meat is so NICE! Juicy! only the skin is tough but smells good though... i gave a piece to my doggie.... She keep chewing the skin for... erm..... 5 minutes? LOL
Not bad la, BF likes and ate most of it. will try again next time. muaks!
Monday, May 4, 2009
Runaway Cockroach
Tuesday, April 28, 2009
Monday, April 20, 2009
Monday, April 13, 2009
Thursday, April 9, 2009
Wednesday, April 8, 2009
ShortBread History
Shortbread cookies are ancient. They started in Scotland way back when cooking, compared to today’s standards, was crude at best. Of course they have evolved over time to what we know today.
The original shortbread cookie recipe probably included oat flour but when the English adopted it they substituted wheat flour. In Tudor England oats were considered animal food.
Traditional shortbread is baked in a round and then cut into wedges.
The story has it that the ancient Scots baked shortbread in the winter months and put cuts in the shortbread rounds to represent the suns rays. This was some sort of ritual to persuade the sun to return and do away with the cold winter.
The wintertime tradition holds on though because shortbread cookie recipes are among the most popular Christmas time cookie recipes.
The original shortbread cookie recipe probably included oat flour but when the English adopted it they substituted wheat flour. In Tudor England oats were considered animal food.
Traditional shortbread is baked in a round and then cut into wedges.
The story has it that the ancient Scots baked shortbread in the winter months and put cuts in the shortbread rounds to represent the suns rays. This was some sort of ritual to persuade the sun to return and do away with the cold winter.
The wintertime tradition holds on though because shortbread cookie recipes are among the most popular Christmas time cookie recipes.
Ingredients:
6oz Plain flour
4oz Soft butter
2oz caster (granulated) sugar
1 oz cornflour (cornstarch)
Method: Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy. Sieve both the flour and the cornflour into the bowl and mix well. Put a small amount of flour on your working surface and place the dough on this. Shake a little flour on top and roll out about quarter inch thick. Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.
Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3. If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven. Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.
Wednesday, April 1, 2009
Photofunia.com Check this out!
Hey there, check out http://www.photofunia.com/ really cool man....... i dont hv much pic in this lap top. will post more!
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