CHICKEN CORN SOUP....Vermont Street Style :)

3 tbsp peanut oil

3 crushed garlics

1000ml water

2 chicken breast - finely minced

1 can of corn kernel - blend to get a smoother texture

2 eggs smoothly beaten

a cup of home made chicken stock

a pinch of salt

Heat oil and add garlic. Fry until golden brown. Add in water and bring to a boil. Add minced chicken and corn. Let it simmer. Then, add eggs and stir continuously counter clockwise and then rotating the cycle. Add the chicken stock. Salt to taste. Garnish with spring onion. Serve hot. You may enjoy it with wholemeal bread. :)

VOILA!

P/S: shark's fin has been omitted from this recipe

& you may add corn starch to thicken soup.

CHICKEN CORN SOUP....Vermont Street Style :)

KUIH LOPES......Terima Kasih Puan Kamila! :)

Kuih Lopes ni pemberian Puan Kamila yang datang bertandang petang kelmarin. Dah lama betul tak berjumpa beliau. :) Berborak panjang kami petang tu sambil menikmati kuih kegemaran saya ini. :)

Yang ini saya punya, kelapa tak boleh letak banyak2, nanti batuk! :)

KUIH LOPES......Terima Kasih Puan Kamila! :)

SINFUL ORANGE ESPRESSO BROWNIES : dare to try :)

I made this brownies a couple of weeks ago.

They were fantastic and you just can't go wrong with cocoa, coffee and orange! :))))

3/4 cups all purpose flour

2/3 cup butter

1 cup brown sugar

1/3 cocoa powder

1 tsp espresso/instant coffee powder

2 large eggs

1/2 cup pecans - toasted & chopped

1 tsp vanilla essence

2 tbsp orange zest

a pinch of salt

Melt butter and stir in cocoa and espresso powder. Add in sugar, eggs, vanilla and stir to combine. Fold in flour, pecans, salt and orange zest. Spread into baking pan and bake for about 35 minutes in 170 C oven (depending on oven size really). Leave to cool and drizzled with melted chocolate on top if desired. :)

Voila!

SINFUL ORANGE ESPRESSO BROWNIES : dare to try :)

ENGLISH MADELEINES - A Tribute To Aunt Chris, In Canada :)

2 cups self-raising flour

1 cup softened butter

1 cup caster sugar

1/2 cup condensed milk *I added this ;)

3 medium sized eggs

1 tsp vanilla essence

1/2 cup raspberry seedless jam - I used Roselle :)

1 cup desiccated coconut

5 glaced cherries - green/red

In a mixing bowl beat butter and sugar until the mixture is creamed well/fluffy. Add egg one at a time to produce a smooth and combined mixture. Gently fold the flour in to achieve an even combination. Place the mixture equally into the buttered+floured dariole mould/muffin tin about 2/3 a mould. Bake in a preheated 170°C oven for about 25-30 minutes or until golden brown. Leave to cool in the mould/tin for a while before turning out onto a wired rack to cool down completely. When they have temp down, using a knife, carefully cut the tops of each cake to form a flat base. Then, apply jam on the cake surface and roll that into the desiccated coconut. Lastly, stick a glace cherry on top of each Madeleine.

This yummy and simple recipe was introduced to me and my sisters by our kind, supportive, caring and lovely Aunt Chris somewhere back then. She has since left for Canada and we wish her the best of everything and a very good life for her and her family. She is always remembered warmly and dearly missed in our family.

ENGLISH MADELEINES - A Tribute To Aunt Chris, In Canada :)