And I miss you again...

Blueberry Creamcheese Muffin

I was just trying to get rid of 2 kilograms cream cheese after making some blueberry cheese pie recipes for friends and colleagues last month. After searching my Thai blog circle, I found Strawberry Cheesecake Muffin interested. I don’t have fresh strawberry and can’t find it near my home. So I made it Blueberry Cheesecake Muffin instead and it turned out great not only the figure but also the taste, yummy.. :)

INGREDIENTS:
- 65 grams, unsalted butter (soft)
- 125 grams, creamcheese (soft)
- 150 grams, sugar
- 2, large eggs
- 1/2 teaspoon, vanilla extract
* I use vanilla seeds from a vanilla bean
- 140 grams, cake flour
- 1 1/2 teaspoon, baking powder
- pinch of salt
Optional
- 150 grams, fresh strawberry (cut in pieces) or berries as desired
* I use blueberry filling which I have in refrigerator

DIRECTIONS:
1) Beat butter, creamcheese and sugar with low speed until light and fluffy
2) Add egg one at a time, beat untill smooth then add vanilla
3) Sift flour and baking powder into the mixing bowl, beat just to combine
4) Spoon the batter into muffin paper cup about 3/4 cup, top with blueberry
5) Bake at 170 celcius for about 20-25 minutes
6) Let it completely cool in the muffin tins cup

Remarks: Serve warm for the good taste :)

Come back to you

It was a wonderful night

You were there, right by my side

After a long runaway

Finally back together another day

First love never get off memory

And we both know it is a destiny

Hope this love will last life long

And I will always sing your songs

[ Ammie & Joe : since 1988 ]



All The Love In The World

Love's for a lifetime not for a moment
So how could I throw it away
I'm only human
And nights grow colder
With no-one to love me that way
I need someone who really sees me

And I won't wake up alone anymore
Still believing you'll walk through my door
You'll reach for me and I'll know it's for sure
Then I'll give all the love in the world


P'Joe & Charlie! Such a funny pic.. hahaha..

The Story of the First King's Four Gods

This is the original end soundtrack of K-drama, The Story of the First King's Four Gods. I love the meaning and the sound of the song, hope you are also enjoy listening.



宇宙洪荒那時候
第一句愛是誰說出口

當時的他　如何形容
對方　聽懂不懂

開天闢地了以後
第一對戀人什麼結果

洞穴湖泊　日升月落
他們　愛了多久

如果我們那時就相遇
會不會愛得比較放心

也許分離　還没被發明　
來折磨愛情

一千次輪迴都不錯過
一萬里相隨都不放手

在每個盡頭　再約好碰頭
再睜開眼　就認出你我

一千次輪迴足不足夠
一萬里漂泊又算什麼

這人海遼闊　愛總被磋跎
總該　留一篇傳說

Soft Golden Cake

This is a simply vanilla sponge cake top with golden threads or Foi Thong (in Thai). Foi Thong is made from egg yolks and sugar, some believes that this is originated from Portuguese “Fios de Ovos”.

Vanilla Sponge Cake

Ingredients:

- 100 grams, cake flour
- 3/4 teaspoon, baking powder
- 1/4 teaspoon, salt
- 100 grams, sugar
- 3, large eggs
- 50 grams, water
- 30 grams, milk
- 80 grams, canola oil
- 1 teaspoon, vanilla extract
- 1 tablespoon, honey
- 1 tablespoon, water

Directions:

1. Preheat oven to 180 degrees C
2. Prepare a 10x10x1-inch square cake tin, ensure it is totally grease free, put the baking paper on the bottom and the side
3. Sift together flour and baking powder
4. In the bowl of electric mixer, beat sugar, salt, eggs, milk and water with high speed about 7 minutes
5. Add in flour mixture, beat at low speed for 1 minute
6. Change to high speed and beat for another 6 minutes
7. Gradually add oil and vanilla extract, beat at low speed for 1 minute or until well combined
8. Pour the batter into the ungreased cake tin and bake for about 20-25 minutes or until a wooden skewer inserted into the center of the cake comes out clean (or when lightly pressed the cake will spring back)
9. Remove the cake from the oven, let it cool completely on the wire rack before removing from pan
10. Mix honey with water, spay honey mixture all over the cake
11. Top the cake with Foi Thong, cut into 2.5" x 2" bars

Remark: If you get a fine quality Foi Thong, it will not too sweet and come with full taste of egg yolks.

Coffee Yogurt Mousse Cake

My mother is not really like the mousse cake because she is afraid of fatty from the whipped cream and milk. This recipe is another choice for those who cares about fatty in mousse cake. It is light, not very rich but still full of the mousse cake taste. For this cake, you need a 2-pound cake either chiffon or sponge but I love mousse base with sponge cake.

Coffee Sponge Cake

Ingredients:

- 100 grams, cake flour
- 2 tablespoon, instant coffe
- 3/4 teaspoon, baking powder
- 1/2 teaspoon, salt
- 100 grams, sugar
- 3, large eggs
- 40 grams, water
- 30 grams, skim milk
- 70 grams, canola oil

Directions:

1. Preheat oven to 180 degrees C
2. Prepare a 8-inch round cake tin, ensure it is totally grease free, put the baking paper on the bottom
3. Sift together flour, baking powder and salt
4. Dissolve instant coffee in warm milk
5. In the bowl of electric mixer, beat sugar, eggs, water with high speed about 7 minutes
6. Add in flour mixture, beat at low speed for 1 minute
7. Change to high speed and beat for another 5 minutes
8. Gradually add coffee milk and oil, beat at low speed for 1 minute or until well combined
9. Pour the batter into the ungreased cake pan and bake for about 25-30 minutes or until a wooden skewer inserted into the center of the cake comes out clean (or when lightly pressed the cake will spring back)
9. Remove the cake from the oven, let it cool completely on the wire rack before removing from pan
10. Slice the cake into 3 layers but we will use only 2 layers forming a mousse cake

Yogurt Mousse

Ingredients:

- 200 milliliter, skim milk
- 60 grams, sugar
- 2 tablespoon, instant coffee
- 200 grams, yogurt
- 200 milliliter, whipping cream
- 2 tablespoon, icing sugar
- 2 tablespoon, gelatin
- 3 tablespoon, boiling water

Directions:

1. Warm milk with instant coffee and sugar till sugar dissolved
2. Dissolve gelatin with 3 tablespoon boiling water, stir into the coffee milk mixture
3. Whip cream with icing sugar till 80% stiff, fold in the yogurt, mix well
4. Pour coffee mixture into yogurt cream mixture, mix till well blended
5. Put a layer of the cake in 8-inch round spring form tin
6. Pour half of the coffee mousse on top of the cake, chill for 15 - 20 minutes
7. Top with another layer of the cake, pour all the mousse, do some tilting to even out the mousse
8. Chill the cake in freezer for about 3 - 4 hours before serving

You are the one and only

Was thinking about this guy today. This is my most favourite song by him, Lee Hom Wang. A perfect guy who has perfect pitch and perfect voice. Love your voice.

Meaning of this song I dedicated to Mr.Chu, my one and only dearest. xP

Chocolate Fudge & Cream Cake

Yesterday was a Family days in Thailand so we had a party at home. There were 15 people including my lovely grand-pa. He was really enjoy eating and seeing all of us having fun together. Unfortunately 2 of my uncles are living in upcountry and my grand-ma is visiting them.

We had many special dishes for lunch, which were cooked by my mother and my aunt. At dinner time we had a fun barbeque party and I made this special cake as for our great time also celebrate my cousin birthday, which is on 19th April. He is becoming 15 years old! Happy Birthday my little brother!! > he's not my little boy anymore <

You can either use your favourite chocolate chiffon recipes or try this one. I can guarantee you will fall in love with this recipe if you had tried it once. ^^

The Cake

Ingredients:

(1)
- 80 grams, sifted cake flour
- 1/4 teaspoon, baking powder
- 1/2 teaspoon, baking soda
- 1/4 teaspoon, vanilla powder
- 1/4 teaspoon, salt
- 25 grams, sifted cocoa powder
- 100 grams, granulated sugar
(2)
- 65 grams, vegetable oil
- 50 grams, water
- 25 grams, evaporated milk
- 3 egg yolks
- 1 teaspoon, lime juice
(3)
- 3 egg whites
- 1/4 teaspoon, cream of tartar
- 50 grams, granulated sugar

Directions:

1. Preheat oven to 180 degrees C.
2. Prepare a 8-inch round cake tin, ensure it is totally grease free, put the baking paper on the bottom.
3. Sift together dry ingredients (1) in a large bowl, make a well in the center of the dry mixture, set aside.
4. In the bowl of electric mixer, beat the egg whites and cream of tartar until foamy. Gradually beat in sugar (3) and beat until stiff peaks form, set aside.
5. Pour liquid ingredients (2) into flour mixture. With wire whisk, beat for 1 minute or just to combine.
6. Use a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (must be careful not to deflate the batter).
7. Pour the batter into the ungreased cake pan and bake for about 30-35 minutes or until a wooden skewer inserted into the center of the cake comes out clean (or when lightly pressed the cake will spring back).
8. Remove the cake from the oven, drop the cake pan on the table 2 times (about 3 inches height from the table).
9. Let it cool completely before removing from pan and slice into 3 layers

Chocolate Fudge Filling

Ingredients:

(1)
- 20 grams, corn starch
- 75 grams, evaporated milk
(2)
- 1/2 teaspoon, agar powder
- 25 grams, cocoa powder
- 100 grams, sugar
- 150 grams, water
- 100 grams, evaporated milk (2)
(3)
- 75 grams, butter
- 30 grams, milk chocolate

Directions:

1. Mix together ingredients (1), stir and set aside
2. In a medium pot, mix together in gredients (2), bring to boil over medium-low heat stir evenly and continue until agar powder is totally dissolved
3. Gradually pour corn starch mixture into the pot, stir evenly until it is a little bit thicken
4. Add butter and milk chocolate, stir to well combine
5. Remove from heat, keep stirring for 5-7 minutes
6. Fill in the layers of cake, keep in refrigerator

Fresh Cream Frosting

Ingredients:

- 2 cups, whipping cream
- 1/3 cup, icing

Directions:
1. Beat the cream and icing in a chilled bowl with an electric mixer until it holds a soft peak
2. Use to decorate the cake

Remarks: You can use the chocolate fudge filling for frosting, it tastes good. =)

Matcha Sponge Cake

I made this as a birthday cake for Gift but only can send her the photo of it cuz she is living in another province. I will make a real one for you when we meet next time, sweetie. ^^

Ingredients:

- 100 grams, cake flour
- 2 teaspoon, matcha powder
- 3/4 teaspoon, baking powder
- 1/2 teaspoon, salt
- 100 grams, sugar
- 3, large eggs
- 40 grams, water
- 30 grams, evaporated milk
- 70 grams, canola oil
- few drops of green coloring (add in milk)

Directions:

1. Preheat oven to 180 degrees C.
2. Prepare a 8-inch round cake tin, ensure it is totally grease free, put the baking paper on the bottom.
3. Sift together flour, matcha powder, baking powder and salt
4. In the bowl of electric mixer, beat sugar, eggs, water with high speed about 7 minutes
5. Add in flour mixture, beat at low speed for 1 minute
6. Change to high speed and beat for another 5 minutes
7. Gradually add milk with food color and oil, beat at low speed for 1 minute or until well combined
8. Pour the batter into the ungreased cake pan and bake for about 25-30 minutes or until a wooden skewer inserted into the center of the cake comes out clean (or when lightly pressed the cake will spring back)
9. Remove the cake from the oven, let it cool completely on the wire rack before removing from pan, Slice into layers

Matcha Soft Fudge Frosting

Ingredients:

- 20 grams, corn starch
- 75 grams, evaporated milk (1)
- 1/2 teaspoon, agar powder
- 100 grams, sugar
- 1 tablespoon, matcha powder
- 150 grams, water
- 100 grams, evaporated milk (2)
- 75 grams, butter

Directions:

1. Mix together ingredients (1), stir and set aside
2. In a medium pot, mix together in gredients (2), bring to boil over medium-low heat stir evenly and continue until agar powder is totally dissolved
3. Gradually pour corn starch mixture into the pot, stir evenly until it is a little bit thicken
4. Add butter and milk chocolate, stir to well combine
5. Remove from heat, keep stirring for 5-7 minutes
6. Filling and cover the whole cake as desire, dust over the topping with matcha powder

Pandan Custard (Pandan Kaya)

Ingredients:

- 210 grams, pandan (fresh, about 40 leaves)

- 160 grams, hot water

- 25 grams, corn starch

- 20 grams, cake flour

- 4, medium eggs

- 400 grams, sugar

- 1/8 teaspoon, salt

- 250 ml, evaporated milk

- 250 ml, coconul milk

Directions:

1. Clean pandan leaves, grind with the food precessor, pour in the hot water, leave for 10 minutes

2. Squeeze out pandan juice, strain through a sieve

3. Add corn starch and cake flour, stir well until mixed

4. Beat eggs and sugar in a large bowl

5. Pour pandan & flour mixture into eggs mixture (ensure the flours are well dissolved)

6. Add evaporated and coconut milk, stir

7. Strain through a sieve, pour back into a pot, boiling over medium-low heat stir evenly and continue till mixture thickens

8. Remove from the heat, keep stirring until it warm nearly cool (about 20-30 minutes)

Remarks: You can add a tablespoon of evaporated milk when serving, judge according to your preference. For the color, if you want more green, you can add a few drops of green food color after removing mixture from heat.

Pandan Chiffon Cake

Pandan is to Asian flavouring, while vanilla is to the West. Pandon leaves are traditionally used to flavour not only for foods but also for desserts and drinks. To use for flavouring, several leaves (fresh or dried) are rolled and tied together and placed in the saucepan when boiling rice, milk, etc. The leaves are removed at the end of cooking. A very strong decoction is made by simmering chopped leaves in a small amount of water, which is strained and used to flavour dishes.

I always make the buttercream in the early morning and follow by baking the cake. So late afternoon I already got a pandan cake for my mother and grand-ma. My mother loves to use pandan in many of her dishes and she has growing the leaves in our garden so I have no problem whenever I want to use it for this recipe. ^^

Buttercream Frosting

Ingredients:

- 225 grams, butter
- 150 grams, shortening
- 330 grams, sugar
- 10 grams, salt
- 75 grams, evaporated milk
- 45 grams, water
- 45 grams, pandan juice extract
- few drops of green food color (optional)

Directions:

1. Combine sugar and salt in a heavy saucepan, stir together water, pandan juice and milk, bring to boil over lower heat, continuously stirring until sugar is dissolved. Removing and set aside until completely cool (add the color at this state).
2. With electric mixer, cream butter until soft add in shortening, beat at medium speed until light and fluffy (about 20 minutes).
3. Slowly pour in sugar syrup, continue beating until well combine and smooth.

Remarks: Buttercream can be made 1 week ahead and chilled, covered, or frozen 1 month. Bring to room temperature (this may take up to 3 hours; do not use a microwave) and beat with an electric mixer before using.

The Cake

Ingredients:

-150 grams, sifted cake flour
- 90 grams, granulated sugar (1)
- 1 teaspoon, baking powder
- 1/2 teaspoon, salt
- 55 grams, vegetable oil
- 55 grams, evaporated milk
- 5 egg yolks
- 40 grams, pandan juice extract
- 5 egg whites
- 1/2 teaspoon, cream of tartar
- 90 grams, granulated sugar (2)
- few drops of green coloring(optional)

Directions:

1. Preheat oven to 180 degrees C.
2. Prepare a 9-inch round cake tin, ensure it is totally grease free, put the baking paper on the bottom.
3. Sift together flour, sugar (1), baking powder and salt in a large bowl. Make a well in the center of the flour mixture, set aside.
4. In the bowl of electric mixer, beat the egg whites and cream of tartar until foamy. Gradually beat in sugar (2) and beat until stiff peaks form, set aside.
5. Pour the oil, milk, egg yolks and pandan juice (and green color) into flour mixture. With wire whisk, beat for 1 minute or just to combine.
6. Use a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (must be careful not to deflate the batter).
7. Pour the batter into the ungreased cake pan and bake for about 45-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean (or when lightly pressed the cake will spring back).
8. Remove the cake from the oven, drop the cake pan on the table 2 times (about 3 inches height from the table). Let it cool completely before removing from pan.

Combination:

1. Slice the cake into layers, as desired.
2. Place 1 cake layer on platter. Spread 1 1/2 cups frosting over top of cake.
3. Top with second cake layer. Spread remaining frosting over top and sides of cake, swirling decoratively.

Chewy Cocoa Brownies

This is a simply recipe for moist and chewy brownies and it will be a hit whether as an afternoon snack or topped with ice cream and served as an after dinner dessert. Some may have a problem with melting chocolate by double boiler method so this recipe is a best way for those. I try it many times and everytime the outcome is great and satisfied.

Ingredients:

- 1 2/3 cups granulated sugar
- 3/4 cup (170 grams) butter, melted
- 2 tablespoons water
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 3/4 cup cocoa powder (unsweetened)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chopped nuts (optional)
- Powdered sugar

Directions:

1. Preheat oven to 350º F. Grease 10 x 10-inch baking pan.
2. Combine granulated sugar, butter and water in large bowl.
3. Stir in eggs and vanilla extract.
4. Combine flour, cocoa, baking powder and salt in medium bowl, stir into sugar mixture.
5. Stir in nuts. Spread into prepared baking pan.
6. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

Remarks: You may sprinkle the brownies with powdered sugar before serving.

Malaysia trip (March 08)

It was the 3rd time to visit Malaysia with Aom. If it was not for her birthday celebration purpose, I would not go there during this time. xP

We planned to spend 4 days 4 nights in Malaysia. Aom and Ging took the bus from Hadyai while Cherry and I took Air Asia but we all arrived in KL on Thursday 27th night.

On Friday 28th we went to Malacca, a historical city of Malaysia. Ben, our Malaysian friend, accompanied us there and acted as a tour guide. It was a very sunny day with high temperature so made all of us very tired. After Malacca we back in KL to meet up with another 2 friends, Gift and A, who took Air Asia and arrived in KL on Friday 28th noon time.

After gathering Ben brought us to Eyes on Malaysia and we had experienced a breathtaking 360 degree panoramic night view of the KL city on the 60 metres height of this ferris wheel. Thanks to Aom's friend, P'Kluaymai, for helping us get the free ride tickets.

Then we head to Merdeka Square to meet up with Jack, another Malaysian friend. There we have taken a lot of pictures and they brought us to had a night supper at a nice noodle shop before sent us back to our place of stay, YMCA KL.

On Saturday 29th we just had a relax time at KLCC in the late morning and afternoon before Gift, Ging, Ben and Aom separated to see Nicholas concert while Cherry, A and I spent our times at Chinatown and Bukit Bintang.

Sunday 30th morning we departed KL Sentral for Genting about 10.30 am, it took around 1 hour to reach the lower Skyway station and another 10 minutes to reach up at Genting Skyway station. I love the weather at Genting because it is cold throughout the year and the mist is always around you.

We left Genting on Monday noon and reached KL Sentral about 1.30 pm then left our luggages at the department. We started off to Bukit Bintang for a short shopping at Giant supermarket and head back to KL Sentral to departing for LCCT. Gift, A, Cherry and I took Air Asia back to Bangkok while Ging and Aom took the bus back to Hadyai.

There were many things happened during our trip but I still had lot of funs. Must very thanks to Ben, our good friend, for accompanied us to everywhere even he was very tired. It was a pity that we did not get to meet another friends like Keong, Billy and Wai due to their busy life and businesses.

I named our group as "Destiny Girls" because I think it is our fate to be there together and perceive the true meaning of friendship. I love you girls!!

Who am I ?

i'm not punk, rock, alternative or whatever

just being ME

i'm a simple girl with simple standards

living a simple life in the simple world

do the simple things , sing the simple song

got a simple LOVE , really miss the simple boii

freakin crazy SIMPLE PLAN

always laugh at almost everything

i'm not perfect but do i wanna be

in actually you'd simply love me