A traditional Guang Zhou Chinese cuisine. Extremely easy to prepare. I make this every Chinese New Year Eve for the Reunion Dinner.

Hot cross buns are tradionally eaten in England on Good Friday to remember the cruxifition of the Lord Jesus thus the cross on the buns. Street vendors cry out,
"Hot cross buns, hot cross buns,
One a penny, two a penny,
Hot cross buns."
This is now , of course a popular nursery rhyme and song. This first baking attempt(20-4-09) of the buns were not of any resemblance to the picture in the original recipe (Salvation Army War Cry Magazine April 2009 issue) however this will not deter me to try harder (and wiser by comparing with other recipes...must be the flour...)



Recipes to be written soon.

An easy, healthy, delicious grub for kids' recess.



Recipe to be written soon.

roast pork

Recipe to be written soon.

My chai cake with icing sugar frosting

Chai is a spiced Indian tea made with frothy warm milk - almost like an Indian cappucino (no qualms about voting Chai as my favourite tea anyday, anytime. And yes, I make my own chai tea when the longing arises )! This cupcake capture its light, spicy flavour. Thinking of trying a cuppa before attempting the cake? Savour the Chai Latte from our all time favourite Starbucks, Coffee Bean and even Dome. Make a choice ? Definately Dome - rich, creamy milk which reminds me of the chai at a stall on the Nepalese mountain way from Kathmandu to Pokhara. That cuppa's milk was expressed from the cow next to the stall's owner and boiled to perfection.

For the cupcakes
. 2 cups self-rising flour
. 1/4 tsp. baking powder
. Pinch of salt
. 1 tbsp. chai tea powder
. 1/4 cup (1/2 stick) sweet butter, softened
. 3/4 cup packed light brown sugar
. 2 egg whites
. 2/3 cup buttermilk

For the frosting

. 1 cup cream cheese
. 1 1/2 cups confectioner's (icing) sugar, sifted
. 1 tbsp. lemon juice
. 1 tsp. vanilla extract

Method
Cupcakes

1. Preheat the oven to 175oC. Place 12 baking cups in a muffin pan.

2. In a medium bowl, mix the flour, baking powder, salt and chai powder.
In a separate bowl beat the butter and sugar until smooth. Add the egg whites slowly, beating well. Slowly add the flour mixture, and finally the buttermilk.

3. Mix until combined. Spoon the batter into cups.

4. Bake for 20 mins. Remove pan from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

Frosting

1. Mix the cream cheese and confectioner's sugar together in a medium bowl and beat until soft and light.

2. Add the lemon and vanilla, and beat until smooth.

3. Spoon the frosting over the cupcakes.

TIPS

. Store cake unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

. Chai tea powder or tea bags can be bought at tea specialty shops or tea plantations. I bought both the Chai flavoured tea bags and Chai Masala powder (homemade) at the Cameron Valley Tea Plantation in Cameron Highlands. Feel like grinding your own? - the ingredients are cloves, cardamon and cinnamon.

. Where in the world to find sweet butter? I've yet to discover . When I find a pack, I'll blog about the venue. So far, I've been using whatever butter that is available at the nearest supermarket.

. Caution- chai tea is an acquired taste so unless you and those whom you'll like to eat the cake enjoy the flavour, it would be wise to forgo the chai powder ...

My children didn't take long to finish even the crumbs. I'm blessed.

Recipe from 500 Cupcakes by Fergal Connolly (MPH).

Shall I compare thee to a summer's day?
Thou art more lovely and more temperate.
Rough winds do shake the darling buds of May,
And summer's lease hath all too short a date.
Sometime too hot the eye of heaven shines,
And often is his gold complexion dimm'd;
And every fair from fair sometime declines,
By chance or nature's changing course untrimm'd;
But thy eternal summer shall not fade
Nor lose possession of that fair thou ow'st;
Nor shall Death brag thou wander'st in his shade,
When in eternal lines to time thou grow'st:
So long as men can breathe or eyes can see,
So long lives this, and this gives life to thee.

Sonnet 18
Shakespeare