Lets Make Orange Pomanders!

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I can cook. I mean I can really cook. I can walk around in a pair of heels without looking like a weirdo. and I know how to apply lip liner if the occasion requires.

I am not, however, a domestic goddess. Not at all. Nope.

Im not one of those ladies who has Christmas ornaments in the basement. I dont have a shelving system dedicated to wrapping paper and corresponding ribbons. I dont even know what a holiday wreath is. Stockings by the fire? Shut it. Yule logs burning? What are you even talking about? Beautifully decorated Christmas tree? No I just.. I just I dont have that.

Its cool. I cant be everything. I dont even want to be everything. You know what I do want to be? I want to be likeNigella Lawson covered in caramel because then Christmas trees dont really matter at all.

Oh, and just to be safe Ill put a mini Santa hat on my cat and call it a day.

My house smells like Orange Pomanders I gotta go. The caramel is boiling.

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If youre a spazzzzz like me heres a little lesson on properly sec! uring th e ribbon.

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Its not a Christmas bow, but I love it all the same.

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French Onion Soup [Soupe lOignon]

Im starting to do more cooking nowadays. I am not a good cook at all! I can do the pasta / pizza and roast dishes, but anything beyond that, it falls into the oh no what do i do next category.

So Im well, at least trying to cook more. Especially chinese or vegetarian food. Like I am superfail with chinese food. But even saying that, I also wanna learn french cooking! Maybe I should go enrol myself in a cuisine class. Hahaha. Since Le Cordon Bleu is *ahem* opening in Sunway University. :D :D

Kinda decided on making a soup cause Ive always always always wanna make an onion soup. Just never did it. Im sure you understand the never ending and ever growing to-make list.

I decided on the recipe from smitten kitchen(who adapted from Mastering the Art of French Cooking) cause its not too difficult and well, its just stirring right? And it looks so delicious on her blog.

French Onion Soup[Soupe lOignon]

(serves 4)

400g thinly sliced onions
25g unsalted butter
drizzle of olive oil
1 tsp sea salt, plus additional to taste
pinch of granulated sugar (helps the onions to brown)
12g all-purpose flour
4 cups / 1L brown stock (I used vegetable stock cubes, diluted to 1L)
50ml dry white wine
Fr! eshly gr ound black pepper

To finish [Gratine] (Optional)
1 cup cheese. I used Gruyere. Emmental works too
1 tablespoon butter, melted
several 1-inch thick rounds French bread, toasted until hard

Method:

1. Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. I used the AMC pot, and later transfered to a ceramic pot from Pantry Magic to grill the cheese in the oven.

2. Add the onions, toss and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes.

3. After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown.

4. After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper.

5. Bring to a simmer and simmer partially covered for 30 to 40 more minutes.

6. Set aside until needed.

1. For the gratinee, preheat oven to 325. Arrange ceramic bowls on a pan. Divide the soup evenly.

2. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls. Mound grated cheese on top of it; how much you use will be up to you.

3. Bake soups on tray for 20 minutes, then preheat broiler. F! inish fo r a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately.

The onion flavour was quite robust, due to the caramelization earlier. While grilling the cheese, gruyere smelled like salted fish for a while. I was just thinking where is that smell coming from, cause we mainly eat vegetarian food at home.

The ceramic pot you see above, fits 2 serving. Its handy, thick and its oven friendly. Good for soups, lasagne, sherpherds pie (which Im going to make next), or even eggs en cocotte! It comes in a few different colours and sizes. There are also smaller sizes for individual servings and bigger ones for one pot meals or stews.

Ceramic pot with lid was sponsored by Pantry Magic.


DARK CHOCOLATE + GINGER FLATBREADS


My intention this year was to give edible gifts and charity donations in peoples names for Christmas. Everyone starts talking about lists and ideas and I worry that my idea wont go over so well that my gift will look chintzy regardless of the cost. Its going to be on my new years resolutions to really follow through with that next holiday, if that is what I WANT to give. Because the season is about giving joyfully, not fulfilling a list. And yes, I am aware it isnt too late to do that this year, but the ship has sailed on committing to that for this year.

I got the idea for these treats from a Food & Wine magazine and thought theyd be nice to have around this time of year for when people stop over (which actually doesnt happen too often come to think of it, which is why I end up eating them). Theyre kind of like the ever popular bark, except there is a whole grain cracker standing in for some of the chocolate thickness, making them lighter. They have a nice snap to them, a perfect sweetness and wrap up beautifully for a gift. The sturdiness makes them ideal to send in the mail too! So whether you need a treat around for you or someone else, it doesnt get much easier than dipping crackers in chocolate.

We are sharing this recipe with our lady friends over at Wedding Chicks so be sure to check out their other great edible treats!

DARK CHOCOLATE + GINGER FLATBREADS // Makes 16
Get creative with your toppings. I added a dribble of peppermint extract to some extra chocolate and sprinkled crushed mint candies on top, sort of like a cracker peppermint bark. Some chopped pistachios and dried cherries would be great too, you could gift a va! riety pa ck!

6 oz. Dark Chocolate (I used Valrohna 71%)
16 Flatbread Crackers such as Ak Mak or Finn Crisp
1/4 Cup Crystallized Ginger, minced
3 Tbsp. Toasted Sesame Seeds
Maldon Flaked Sea Salt

Break up the chocolate and melt it in a double boiler (set a glass bowl over a pot of simmering water, being sure the water doesnt touch the bowl). Stir it every so often until the chocolate is completely melted, about 4 minutes.
Lay your crackers on a baking rack with some parchment paper underneath for easy clean up.
Coat the top of each flatbread with a generous layer of the melted chocolate (I use a spoon and a silicone pastry brush, an offset spatula or butter knife will work as well). Set them on the baking rack.
Sprinkle the chopped ginger and sesame seeds on top, no need for perfection, just go ahead and sprinkle. Add more if you please.
Finish them with a sprinkle of flaky sea salt and put the tray in the fridge to set.
They will last about two weeks in an airtight container.


Day 2 - Pangkor Island 2011

Good Morning Pangkor Island ..... fishermen in action in front of the resort.

City folks amazed by the fishing activity in the early morning.
A basket fullof fishes big & small, they should let loose the smaller fishes....Breakfast @ Pangkor Island Beach Resort

Rented a bicycle to see the surrounding...


Ung is away from the busy life in the city and relaxing at the pool side
Auntie Zelin helping the boys into their kayaks.

While Clara is not going into the sea but enjoying her ice cream.
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The boys were having a good time kayaking and definitely a good experience for them.

When are they coming from from sea ..... little Krystal is waiting...These three adults secretly hiding themselves in a room and spent hours playing mahjong..... what a holiday.Indoor activities such as playing pool.Sun was setting and it was time to get out of the resort for food.Restoran Pasir Bogak

commonly known as "Kou Loh" which means "tall guy". GPS : 4.209588,100.559808
Besides this restaurant there are shops selling dry marine stuff, mini market, souvenirs and a resort called Coral Bay.

Battered fried prawns.Fried squids with oat.Egg omellete.Sweet & sour pork ribs.La La Clams fried with ginger & spring onions.TofuAll time favourite sweet & sour pork for the kids.This is my favourite dish steam fish in Thai style, the soup was awesome which came with a bowl of it.Fried fish with spicy gravy over it not so friendly for the kids.And lastly a four heavenly king vegetable fried to complete a meal for 13 hungry people just released from a "prison" resort.