Jelly Layer Cake

Finally , i have finished re-arrange all labels of my existing posts and created a new recipe index page (Thanks to Wendy for her guidance). When i see this recipe gallery in this new page, i just realized that i have cooked and baked so many foods, like a recipe map!! Feel free to have a look on my new recipe index (on the top page) and try to click here and there (give comment if any), Xie Xie , Terimakasih and Thank you..

Last two weeks i made two Birthday cakes for my niece and nephew, one was Tiramisu cake for Birthday boy, another was this Jelly Cake for Birthday girl. I got this idea from Eileen's blog.

Zespri Kiwifruit, Glass Noodles and Chicken Salad

Due to some program problem while i editng my new recipe index page, an old post that was deleted but appearing in my blogger's friend blog list. Thus I have no choice, need to publish a new post to overwrite it. So i take this Zespri kiwifruit salad which i prepared during Mid-Autumn festival BBQ party and post it here..

Mid-Autumn Festival Home BBQ Party

The best way to celebrate Mid-Autumn festival to is gather all family members to relax and enjoy grill foods. We had a wonderful Mid-Autumn festival BBQ party on last week.

Fried Burdock Root (Gobo) 炸牛蒡

The other day when i cooked Tonjiru (Japanese Pork Miso Soup) 豬肉味噌湯, i can't finished the whole Burdock root (Gobo).  So I use the leftover to deep fry, it was so crunchy and sweet after deep fried.

Rabbit Snowskin Mooncakes

Yesterday i use the balance Kor Fun flour and lotus paste filling to make this little rabbit for my son Lucas to bring to school as they are celebrating Children's day today..

Tiramisu Cake

Yesterday i went to do my regular PS check, the lady doctor told me baking is a bad hobby (because my blood pressure was slightly high and my weight never gone down ^_^), i was quite upset and no mood to update any post yesterday. Anyway, i am ok today, because i still continue to bake bread now. My life will not have fun if i am not doing any baking, hehehe..

Last week i made another two Birthday cakes for my niece and nephew. One of them is Tiramisu Cake which i was inspired by Phong Hong Bakes and the recipe in a magazine that i have bookmarked for a longer time.

Single Yolk and Lotus Paste Mooncakes单黄莲蓉月饼

This will be my last batch of baked mooncakes, using the new mooncake mould just bought recently. I like this mould because it is not only look flat and one layer like normal mooncake mould, it has three layers, like Chinese say 层次感 ...And i love wooden mooncake mould, because i enjoying the process of knocking here and there ^_^..

Five Happiness Nutty Mooncakes 五仁月饼

I have bookmarked this recipe from Helena's kitchen since last year, finally i have a chance to try out this year..No one in the family fancy this mooncake except me, so i bake into the smaller size and small quantity..At the same time, i also able to clear all the leftover nuts (example pistachio from CNY) and "gam gam" (just nice) i have only 5 types of nut left, so perfectly to match this 五仁 (five types of nut).

Coconut mooncakes 椰蓉月饼

I have been figuring out what recipe to make using this lovely double happpiness 双喜 mould given by "Penang gang" . Finally i decided to try this coconut mooncake which is also new to me..

Launch of Imbi Palace Group Rebranding 皇宫海鲜酒家

Did you ever see a mountain of dried abalones before? I just seen it when i was invited to the launch of Imbi Palace Group Rebranding dinner. I was honoured to be invited as Palace restaurant is one of my favourite Chinese restaurant, I like to visit their branch at Klang, Klang Palace.

Earlier this year, they closed down their outlet on Jalan Imbi to make way for the development projects in the city. That was their first outlet, the place where it all started. Their management do not want Imbi Palace just gone this way and after some thought they decided to change their company name to Imbi Palace Group. So Imbi Palace Restaurant history and heritage will continue to live on in the company name. With the new name, a new logo now represents the restaurants. As with the previous logo, the corporate colour is Gold. Gold represents the gold standards adhere to in the food, in terms of taste and quality and service excellence. The Chinese calligraphy stroke in the new logo stands for culture, tradition and art.
Their restaurant specializes in Cantonese food with a wide range of 'live' seafood, HK dim sum and barbeque, Lanzhou 'la mien' and Cantonese porridge and noodles. The noodles are specially imported from Hong Kong to give an authentic taste.