Grilled Ham, Cheese, Pickle, and Potato Chip Sandwich

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Who am I to tell you how to make a dang sandwich?

I dont know much much mayonnaise you like to spread on your bread. I dont know how spicy you like your mustard. I dont know how cheesy you like your situation. I cant know how tall you like to stack your ham.

I dont want to get into your sandwich making business. Its a personal thing. I know.

But! May I just offer you two humble suggestions?

Pickles and Potato Chips. Inside.

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You knew this was bound to happen.

Typical animal. Always after the good stuff with his smelling nose.

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Grilled ham and cheese is easy . I dont have to convince you that its a simple and delicious sandwich. Adding pickles and potato chips is a salty, crunchy stroke of genius. Enjoy warm, just after grilling, with a hearty handful of potato chips.

Grilled Ham Cheese Pickle and Potato Chip Sandwich

Youll need:

2 slices of sandwich bread

Dijon mustard

cheddar cheese s! liced th in

about 5 thinly sliced pieces of ham

sliced dill pickles

a handful of salted potato chips

1 tablespoon of butter for grilling

What youll do:

Melt butter in a skillet over medium heat.

Spread mustard over both sides of bread. Top with cheese, ham, pickles, potato chips, and more cheese.

Smash sandwich breads together. Grill in melted butter on both sides until golden brown and the cheese is melted.

Slice in half. Serve immediately before the chips get soggy.


Its time to stock up!

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I thought I would take a minute to talk about sprinkles. Now is a great time to stock up on seasonal ones. It will be another year before some of the sprinkles out in stores right now are easily available again. And black sprinkles come in super handy when making cake pops. Noses and eyes especially. So when I see something new, I pick up a jar or three. The ones I want to show you are just to get you thinking and remind you to keep your eyes open when shopping now and even right after Halloween.

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Lets start with the basics. These sprinkle shapes are easy to find in solid colors. But getting your hands on black ones arent always as convenient.

I found all of these at Cake Art, my go-to cake supply shop.

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Black sanding sugar.

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Black sugar pearls.

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Black non-pareils.

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and black jimmies.

All of these are good to have on hand especially if youre making cake pops.

The jimmies were what inspired the spider cake pops I made last week.

So, those are some of the standards.

Now lets take a look at some specialty ones.

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Sprinkles with a bit more personality.

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Spider Mix.

These spoke to me as possibilities if I need black feet similar to how I used orange flowers for feet on my Spring Chicks. And since black flowers would be really hard to come by, these would work just fine for feet.

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Bats & Ghosts.

If you turn the ghosts sideways, they could be bushy eyebrows. Maybe even for a Santa pop? Hmmm.

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Halloween Assortment.

Orange pumpkins and little black bats that could double as bow ties for the Groom Cake ! Pops in my book, especially since the black heart sprinkles in the poker mix are proving a bit difficult to find lately.

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Black Cats.

I have no idea yet what Ill use these for, but I picked them up without hesitation. Too unique not to have around. Meow.

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Halloween Confetti.

I love this mix. Having black confetti sprinkles has been a life saver a few times. Keeps me from having to draw on eyes if I dont have an edible ink pen around.

This mix used to come in a container all by itself.

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But now I can only find it in this carousel.

Less sprinkles. More expensive.

Bummer!

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But then I stumbled on these this year at Wal-Mart. Yay!

Zombie Mix. Monster Mix. Both with black. Thanks Betty!

Problem solved, so I bought a couple jars of each to stock up.

I love confetti sprinkles. They come mostly in three sizes.

Jumbo, regular and mini.

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Check out these Jumbo Halloween Quins.

I love them and used the orange ones for a project in the Cake Pops Kit coming out next month.

Notice the regular size confetti sprinkles on top for size reference.

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Heres some sprinkles in super cute specialty packaging.

I bought these last year just so I could have the little bones. So cute. And obviously theyve been too cute for me to open. I think I also saw these at Wal-Mart this year.

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But dont just focus on sprinkles. Candy makes great cake pop add-ons too.

These bat wings and bloody bones are super cute.

I came across them in a candy store in the Mall of America earlier this month.

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Dont forget about old favorites, too. M&Ms can be bought in solid colors online and in some stores by weight. I found this container of M&Ms at Wal-mart though. But, Ive had them for a bit, so Im not sure if they still sell them separately like this. Let me know if youve seen them lately.

M&Ms also sells their regular size bag of candies in seasonal colors. But they seem to change them up from year to year. They used to ! sell a p ackage of black, green, orange and purple for Halloween. But this year, no where to be found. Frustrating.

And by the way, M&Ms (not Halloween related) would you please make your Cherry Cordial M&Ms available all year long. Those things are crazy good.

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Another cake pop candy favorite that changes with the seasons. Coated sunflower seeds. The black ones make great noses. Wings for penguins. Heads for spiders. I could go on.

Once you start paying attention to candies and such, youll start seeing these everywhere. TJ Maxx and Marshalls even. But I found these by the cash register at Cost Plus World Market.

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So thats a little overview. I basically just wanted to remind you to stock up when you come across something you like. And dont forget to check the clearance section after Halloween.

Some of the places I find good stuff:

Wal-Mart
Target
Williams-Sonoma
Fresh Market
World Market
Hobby Lobby
Michaels
JoAnns
Drug stores
Gas stations

Some other great online resources are:

Cake Art

Fancy Flours

Confectionery House

Bake it Pretty

NY Cake

Candy Warehouse

Amazon

Kitchen Krafts

M&Ms

Wilton

Those are just a few to get you started. Feel free to add to the list. And if you know of some candy I need to look for this season, Id love to know that too.


Favorites List (October 2011)

Hi everyone. And hello autumn! There has been a lot of chopping, roasting, broiling and baking happening on this end. And lots of picture taking too - both at home, and out and about. I'm excited to share, I just need a bit more time to wrangle some of the highlights into the next series of posts. In the meantime, I hope these links will suffice :) I promise to be back later in the week with something special.

- Cinemagraphs

- Fantasy Real Estate Listing (via Nikole)

- Wafu Dressing

- Ottolenghi: Love is the Right Word (via Keiko)

- The Glow

- This site

- Looking forward to this

- Chip Kidd discusses designing Murakami's 1Q84 (via wb)

- Polka-dot Garland

- Tarkovsky's Polaroids

- bkr in bubble

- Knckebrd Crackers

- 1962: Las Vegas in 16mm

- 1994: Kirk Varnedoe with Brice Marden, Francesco C! lemente and Richard Serra on Cy Twombly

- Want to bake this

Lead photo: More of my inspiration board right now. Related to this. :)

Continue reading Favorites List (October 2011)...


Tortilla Soup Recipe

Tortilla soup is a chicken soup variety served with tortillas.

Tortilla Soup

There are claims that this soup originated from the southwest as a way to use old tortillas. It might be true, but I will attest that this does not taste like any old tortilla at all. In fact, this soup is very flavorful and fresh tasting.

This soup has is a bit spicy because of the Jalapeno. It is best served during the cold seasons. I also find this rich and comforting maybe because of the avocado and cheese.

Do you like soups? How about giving this a try?

Try this Tortilla Soup Recipe and let me know what you think.

Recipe: Tortilla Soup

Ingredients

  • 2 cups chicken, cooked and shredded
  • 1 medium avocado (ripe), peeled and sliced
  • Corn tortilla strips
  • 1 piece jalapeno pepper, sliced crosswise
  • 1 can diced tomatoes (about 15 ounces)
  • 5 cups chicken broth
  • 1 teaspoon salt
  • 1/2 cup cilantro, chopped
  • 2 pieces lime, sliced into wedges
  • 1/4 cup sharp cheddar cheese
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 teaspoons garlic, minced

Cooking Procedure

  • Heat a cooking pot and pour-in oil.
  • Put-in onion when the oil becomes hot. Cook until soft.
  • Add garlic and jalapeno.
  • Put-in tomatoes and cook for a minute.
  • Add chicken broth and let boil.Simmer for 10 minutes.
  • Put the shredded chicken and salt. Simmer for 12 minutes.
  • Turn the heat off and transfer to a serving bowl.
  • Add cilantro, tortilla strips, sliced avocado, and cheese.
  • Serve with lime. Share and enjoy!
  • Number of servings (yield): 4

    If Y! ou enjoy ed this post, you might like:


    AJ Noodles House @ Brisbane

    Back in Malaysia, if you happen to work in an area that has more air-con dining places than not, the challenge is always to find a lunch that would cost you less than RM10. Even a year ago, RM10 was always a stretch for me, with the only feasible options being the pork noodle shop that was a sweaty walk away and if I control myself; banana leaf rice, mamak food or your usual fast food joints.


    Think healthy like Subway and be slapped with a RM25 bill for a foot long sandwich and a drink.Think air conditioning and you will also need to look really hard and I still remember the good old days of spending on days; RM20 - RM25 for a lunch.


    The challenge is also the same in Australia and but thankfully if you look closely, you can get quite a number of options for AUD10. The easiest option for me is the really popular Katsu Curry rice which can be had for AUD7 i believe or 3 sushi rolls for the same price.


    Recently, we been popping by AJ, a Vietnamese (and Chinese) casual place run by people who speak Cantonese.

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    Although sharing a plate of spring rolls will blow that budget of AUD10 per pax, it is worth ordering. Piping hot, the filling is delicious and you can also doubt the authenticity of the dish but you will find this hard to go wrong.

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    Having had this twice, I must say the first time, the soup was slightly too sweet but dashes of fish sauce fixed the problem. The second round, the soup was just right. They are also quite generous with their beef slices and noodles.

    However as the hotter months loom upon us, I think I might be giving the pho a skip and go to their lemongrass pork chop salads instead but AJ won't be seeing the end of me yet.

    Address and contact details:

    AJ Noodles on Urbanspoon

    Verdict: 4 stars out of 5 stars. Fit the budget and fits my palate, the only problem is lack of seating but it is compensated with the quick turnover.

    Readers' Vote


    Putrajaya Night Marathon 2011

    MAKE THAT CHANGE is an online reality show (there must be a more appropriate word than show) held in conjunction with the recent Putrajaya Night Marathon. Every runner participating in this programme aims to win the prize money to make a difference in someone's life. The runner who garners the most support for his/her cause, as quantified by the highest number of online votes, will walk away with RM6000.

    Grace Tabitha Lim Clark ran in hope to win RM6000 to help manage the medical expenses of her friend who is suffering from lupus; a cannibalistic, autoimmune disease that attacks, among others, the lungs, kidneys, blood and brain. Grace herself is suffering from a similar disease. Jiana Jimain joined the race for her orphan friend who has cancer, in stage 4 now. The effect of chemotherapy has deprived her friend the chance of attending the convocation for her diploma. Despite the hardship, she continues to pursue her degree and Jiana hoped that the prize money would assist in settling her medical and study fees. By winning the RM6000, Christine Lim would be able to fund her friend Jet, an aspiring business coach, to enroll in a course in Singapore, which would enable him to improve his skills and use them to guide others in achieving their goals. Karen Loh and Yim are two celebrity runners. I've read a lot about them in the local running blogs. They participated in this programme to contribute to the development of the Orang Asli's welfare. Both Karen and Yim ran the full marathon. Prior to that, they'd completed the 100 km North Face duo (each ran 50 km) challenge in Singapore, an ultra endurance trail race, in the morning, before returning to Malaysia for the night marathon. You can say that they've each run almost 100 km in one day. I have great respect for all of them.

    Everyone has a reason to run. Mine's frivolous, almost selfish, as compared to these runners. I just wanted to have a full marathon practice before the Standard Chartered Singapore Marathon in D! ecember. This, the Putrajaya Night Marathon 2011, was my first attempt at 42.195 km.

    I did what I could to train for this race. I was inspired by Haruki Murakami, one of my favourite authors. Like him, I would run 10 km almost daily and sometimes more, but never less. After a few weeks, I increased my mileage to around 14 km per run. I started picking up running tips from the internet and friends. Honestly, I can't remember the last time I was so engrossed in something. Especially after a hard day's work, training seems like a chore. Most of the time, really! But when I step out and start pounding the pavement, there's a sense of rejuvenation and that's always exciting. I have my favourite routes. The best (and most torturous) are those are lined with restaurants, where the roads are filled with delicious aromas of Chinese stir-fries and smoking barbecued meat. At a certain time, I would pass by a construction site and be greeted by an invigorating smell of curry cooked by the foreign workers. I bet the curry tastes as good as it smells. These days, I listen to simple, relaxing tunes on the radio as I run. Upbeat songs are for shorter distances, like 10 km. I tried listening to symphonies too (totally dig Bach's Air) but unfamiliar concertos in all sorts of majors and minors make the runs uncomfortable. And I would lose pace. So, sing-a-long ballads work for me, for now.

    The night marathon was to be flagged off at 8.00 pm that Saturday. I came early, as I always do for every run, to check out the facilities. There's not been an affinity between me and this administrative city but I must say it looked stunning. I imagined the night scene, filled with colourful lights as I cross the finish line in front of the Palace of Justice (if I finish, that is). The weather was cooling, thanks to a shower a few hours ago. After applying the usual anti-chaffing gel, talcum powder and blister patches, I had a few sips of water, stretched and walked to the starting line.

    In the first 10 km, many runners, yo! ung and old, overtook me but that's fine. A marathon is about consistency. There's still an awful distance of 32 km ahead, so it's good to start slow and steady. I was happy to have stayed within my targeted pace. By the way, the cut off time for this marathon is 6 hours. I'd hoped to finish within this period. Of course, a sub 5 hours will be sweet.

    21 km. The half marathon distance. And the farthest that I've run in my life so far. Some resorted to walking by now. I lost count of the slopes. There must have been 5 or 6. The atrocious inclines had greatly impeded my pace. But that's just part of the test. Or fun, some might say. Just take a deep breath, loosen your hands, bend forward slightly and launch ahead with a smile. The street performers, traffic marshals and cheerleaders helped to ease the pain. Thank you!

    22 km. I had to be careful and listen to my body more from this point onwards. As my body was facing a new, longer, unknown distance, I wouldn't know how it would react. Maybe my legs would cramp. Or I might just have the dreaded runner's diarrhea. Worse, the old painful side stitches would return to kill me. I switched on my MP3 player for some distraction.

    During the training months, I had to pay special attention to my diet. It's not as serious as it sounds, really. I just had to eat more regularly and carbo-load myself before each evening run. Tea breaks in the office would be my dinner. To chomp down a big plate of fried meehoon and kway teow with eggs (or radish cake, occasionally) and sambal while all your colleagues sip a tiny paper cup of coffee did feel odd. Running tonight, eh?, they'd ask. During the last 3 days of the tapering week before this marathon, I thought about consuming more good fats for fueling and protein to build muscles. Salmon and avocado sprang to mind instantly. I made some sort of guacamole as a dres! sing for my salmon flakes, which I'd cooked with lots of onions and garlic. This was the filling for my sandwich. Sides were simply some lettuces, tomatoes and 2 eggs. A few hours before the night marathon, we had a family dinner...that's at 3 pm! At my request, mum had prepared a delicious potato and pork stew, and steamed pomfret to go with rice. I had specifically wanted potatoes for for its carbohydrate, sodium and potassium. It was one nutrients-packed and filling dinner!

    25 km. My pace was still decent. My legs felt lighter. I was excited and anxious at the same time. Soon, I would cross the 30 km. For many, this is the point when they hit the wall because the amount of carbohydrate, in form of glycogen, stored in the body depletes almost completely. Fats will then be the main source of energy. And fat burning causes fatigue. It would feel like running with bricks tied to the feet. More had stopped running and walked from this point onwards. The next rehydration point was not far ahead. I tore my first pack of PowerGel (strawberry and banana flavour) and slided it down my throat as I continued to run....in anticipation of the wall.

    The expressways were hazy at certain points. Humidity was high, but that's to be expected in a night marathon. Since sponges are not offered at every rehydration point, I had kept one in hand and dipped it into the cups before squeezing it on my head. Especially when the water was cold, this was very refreshing.

    31 km. Runners were more distant from one another now. I could only see 2 runners in front of me. I didn't want turn behind to check. It's not important. To my surprise, I'd overtaken at least 10 runners in the last 6 km. My breathing was still slow and regulated, so that's a good sign. I told myself that the training had somehow yielded some positive results. My legs were even lighter now.

    I didn't know if the lightness was an early sign of cramps, so I was slightly worried. I did learn that cramps can be prevented (or at le! ast mini mized) by hydrating oneself with water, to dilute the amount of lactic acid produced. At the same time, the body also needs to maintain a healthy level of minerals such as sodium, so isotonic drinks are essential. At every hydration point after the 10th km, I would take 2 cups of water and 100 Plus each. It may sound too much for seasoned runners but I'd rather bloat than cramp. The organizers had also prepared bananas (peeled!) and watermelon, which was very thoughtful of them.

    When I saw the Falun Dafa band, I knew we'd looped and that the finish line was not too far away. Thank goodness the second half of the route was relatively kinder and not as erratic as the first. Pain had kicked in. It's a sign that the body has started to complain. I slowed down a little but trudged on. I began to lose interest in the distance. Instead, I concentrated on finishing the race.

    Running is a lonely sport, which may be the reason why I enjoy it so much, especially at night. We all pace differently. No two runners will finish at the same time. So, no matter how many friends you run with, at one point, you will find yourself running alone. That's life.

    The last few rehydration points seemed deserted. Many elite runners had passed these stations long ago. The remaining cups were still filled with water and isotonic drinks. I had the whole table to myself. Great! Just when I thought that things would be fine, that I'd have a smooth run to the finish line, I saw a steep slope ahead. There were two more behind it.

    It's precisely because of this pain, precisely because we want to overcome that pain, that we can get the feeling, through this process, of really being alive - or at least a partial sense of it. Haruki Murakami, What I Talk About When I Talk About Running.

    As I descended the last slope, my watch showed 4:20. I still had approximately 2.5 km to go. A small part of me was disappointed. I had, secretly, hoped for a 4:30 finish. With my current pace, this was definitely u! nachieva ble. But a sub 5 finish was guaranteed.

    To reach the finish line, runners have to make a full turn from Lebuh Sentosa to the main road that leads directly to the Palace of Justice. This was the final and longest km. Here, the atmosphere was not as energetic as before. The cheerleaders and performers were gone now. But each step was greeted by cheers from those who stayed. It felt good, although the body was starting to hurt again. I dashed towards the finish line, hoping the electronic counter would freeze.

    There was no outpour of emotion, no kissing the ground, no out of body experience and no high jumps as I crossed the finish line. I don't know if I'd underacted on my part, but I was thankful to have completed my first marathon injury-free. The official congratulated me as she hung the finisher's medal on my neck. This was followed by more congratulations when I received the snack pack, water and finisher's t-shirt. Thank you, officials.

    I walked away from the crowd and sat, for the first time since 6 pm, on the curb. Now, my legs felt really heavy. I called a few friends for drinks at our usual Mamak stall at Hartamas and dragged my heavy body to the car.

    The simple, primitive act of running has nurtured me. I've become more tolerant, more patient, and more giving than I ever thought I could be....This is what running has taught me, making me-I hope-a better man. Dean Karnazes, Ultramarathon Man.

    They say that running a marathon is a life-changing experience. To a certain extent, I think it's true. For me, it's not solely about completing a 42.195 km race but more importantly, the preparation that has been put in until the start of the race. Throughout the training, despite having to sacrifice a part of my social life, I'd understood myself better, both physically and mentally.

    This post serves as a reminder to myself, that nothing's easy in life. But if you respect the distance and make enough effort to overcome the challenge, the! reward, be it in any form, is often, almost assured.

    Thanks FC, for your guidance, the miraculous anti-chaffing gel and Dean Karnazes' Ultramarathon Man. And to S, the speedy litigator, thanks for sharing your inspiring running experiences.


    Urban Spoon

    It's fusion cooking that's fearless & flamboyant: Urban Spoon scoops up forkfuls of Asian & European ingredients, then jackknifes on unexpected tangents from what might as well be a parallel-universe kitchen.

    Make mine Malaysian: Poached salmon is a culinary cliche, but splatter it with sambal ikan bilis & it's like a salty breath of fresh air for anyone drowning in an ocean of ordinariness. This plate's embarrassment of riches also includes grilled taro, shallot confit & watercress pesto.

    Chinese chow: Emperor Tang's Duck Confit, with accoutrements of soy & calamansi reduction, maltose, braised cabbage & roast potatoes. What grade should we give meat that's this tender & therapeutically tasty? Something better than an Asian F, for sure.

    Impressively Indian: Lamb Keema Pizza, topped with spicy minced lamb & tomato chutney, covered completely with boiled egg & Italian balsamic dressing. The worlds of Gujarat & Gallipoli collide in one big bang, evolving into a f! arrago o f full-bodied flavors.

    Let's call it a Thai: Mussels in a broth of coconut milk, galangal & lime, accompanied by French fries & aioli. A tangy twist to the recipe of "tom kar gai," heavy enough to make customers want to crawl upstairs to Urban Spoon's first-floor lounge for a post-meal nap.

    Turning in, I'm turning round, I'm turning Japanese: Chicken roll with enoki mushrooms, carrots in sweet vinegar & tomato salsa. Wish they would use thigh meat instead of breast; this could be so shamelessly succulent, you wouldn't need a samurai's sword to slice through it.

    Desserts fail to display the same East-meets-West razzmatazz, though the chocolate caramel cake with sea salt & peanut butter banana cake are nonetheless as virtuosic as anything else on the menu. But why do both look so familiar? A clue might reside with the boy who baked them.

    Morande Pinoero Chardonnay, available by the carafe.

    Morande Pionero Merlot.


    UrbanSpoon Bistro & Lounge,
    63, Jalan Sri Hartamas 1 (opposite Hartamas Shopping Center),
    Taman Sri Hartamas, Kuala Lumpur.
    Tel: 03-6201-2108

    Get Your Jelly On! Day 23 - Xmas (Christmas Pudding Jelly)

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    Since I started on Halloween, I might as well go the extra mile and throw in Christmas.


    This particular jelly is inspired by the famous jellymongers, Bompass & Parr.


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    In their book, they have a recipe for Hippocras Jelly, one that is made with mulled red wine.


    Rather than spending time making the wine, I decided to take a shortcut and use a cordial with similar flavours.


    I'm a big fan for Belvoir Fruit Farms elderflower presse that I used to make my strawberry and mint jelly. This time I used Spiced Winter Berries cordial (from Village Grocer) that uses fruit juices mixed with spices such as nutmeg, cinnamon and cloves.


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    As good measure, I also included two 10 cents coins within the jelly. It signifies that you will have good luck if you manage to find it.


    I kinda did not expect it but the mixed fruits (sultanas, mixed peel and glace cherries) seemed to have expanded and floated outside of the jelly to create a pretty effect.


    Do give this recipe a try as it is a great alternative to the mo! re stodg y Christmas pudding. The hint of warmth from the spices definitely makes this a keeper recipe. I'll definitely make this again for the upcoming Christmas. Just add decadent custard and you will have a big winner on your hands.


    Christmas Pudding Jelly (Makes for one mould)


    5 tablespoons Belvoir Spiced Winter Berry cordial
    175ml water
    1 tablespoon gelatine powder
    4 tablespoons mixed fruits


    Mix the cordial and water together. Sprinkle gelatine powder over a little water to soften. Once expanded, heat the cordial mixture. Pour the hot mixture into gelatine mixture. Add a little mixed fruits in the mould. Pour jelly mixture. Keep adding a little mixed fruits and jelly mixture until it reaches the top. Chill for 3 hours or overnight for a firmer jelly. Unmould and serve straight away.


    Reminder:Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to booliciouskl@gmail.com or leave a comment for the mould to win the Olympus camera VG-110. For more pictures, seethe Flickr setfor all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link tothe Royal Selangor website.

    Tumes Cafe @ The Corner, Alam Damai, Cheras, Kuala Lumpur

    Tumes Cafe opened its doors for business yesterday. We have been hoping for a good restaurant / cafe to open here at The Corner shophouses in Alam Damai, and it looks like our prayers have been answered.

    After our first visit here, we would definitely be returning to try more of their menu.


    The restaurant is brightly lit and decor is simple but cosy.


    Feature wall

    The menu consists of mainly Southern Malay and Western fusion dishes. When I was going through the menu, I was delighted to see soto on the menu, one of my favorite Malay dishes to eat. Hubby decided to try one of the Western dishes, spaghetti aglio olio and then finish off with a dessert.

    Ice Lemon Tea (RM2.50) - love the mug!


    Sirap Gembira (RM3.00) - I ordered it cos I liked the name... basically it's sirap bandung with a twist (think it's lime?), pretty good.

    The Soto Ayam Mee Hoon (RM5.50) came in a generous portion. Well-prepared, satisfyingly good. I wouldn't mind having this again next week :) Other than mee hoon, you can also order soto ayam nasi impit or mee kuning.


    I was quite surprised when Hubby ordered the Pasta Aglio Olio (RM8.90) but his reasoning was that he wanted to see how this cafe fared in terms of both types of cuisines they were serving. The pasta was nicely prepared, cooked to al dente and flavorful.

    For the time being, the only dessert available is the chocolate moist cake with ice-cream (RM5.50). It was delicious. If I'm not mistaken, the owner of this cafe used to bake cakes and sell them online. Can't wait to try more of her desserts later.


    Verdict: The food isunpre! tentious , well-prepared and very reasonably priced. I want to try the lontong, mee hoon kari and laksa Johor next :)

    Opening times: 9.00am to 7.00pm.

    Full set of photos and menuhere.

    15% off food & drinks until 27 November 2011. Join their on Facebook page here.

    Location: Tumes Cafe, The Corner, 29 Jalan Damai Niaga, Alam Damai, 56000 Cheras, Kuala Lumpur.

    Tel: 03-9101 4145

    GPS Coordinates:3.074417, 101.735952