The 1st time I’ve tried carrot cake was in Perth, when Mich wanted to try the Aussie version. The one that we bought, Mich & I did’nt like it at all because it was too dry & does’nt taste nice. Because of that experience, I’ve never eaten any other carrot cake anymore except the “Chye Tau Kueh” version of course. I guessed we were just unlucky to have bought it & I’m sure there are nicer ones which we did’nt come across.

Anyway 1 1/2 years later which is yesterday, we were in Borders at Wheelock Place when Mich felt hungry & so she bought a slice of carrot cake from the Coffee Bean outlet there. She asked me to try it & I tell you, that’s the best carrot cake I’ve ever tasted…….yes I know what you are saying….this is the only 2nd time I’ve tried the cake…..but it really tasted good. It was moist inside with cinnamon flavour & covered with a layer of cream cheese & both of these flavours really complimented each other well.

Then I started scrutinising the cake to see what it was made of & realised that hey! maybe I could try baking this cake too. So when we got home I immediately google for the perfect carrot cake recipe. There were so many results from my search that I just tikam-tikam & chose one that looks easy & had all the ingredients which I could easily get from NTUC nearby. As luck would have it, Michelle like the cake & so do I.

Here’s the recipe for you to try out : Carrot Cake

Ciao!

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Finally, today had the opportunity to try out the roast chicken, which I watched on a cooking show entitled “Chef at Home”. This is a very easy method where you just need to soak the whole chicken in a mixture of salt & sugar water & rub all over with a mixture of ground spices.

1) The liquid mixture consist of 1 cup each of sugar & salt to a quart of water.
2) Leave it to soak in a large pot for at least an hour & pat dry the skin after removing it.
3) Rub all over the chicken with “Assorted Spice Powder” which you can easily get from any supermarket.
4) Cut some root vegetables like potatoes, carrots, onions, garlic & throw it a baking tray.
5) Place the chicken on a rack & place it on the baking tray.
6) Bake the chicken in the oven at 250C for about an hour.

………………… and this was our dinner tonight

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Took leave today & so could’nt resist cooking something for lunch. I wanted to try roasting chicken again using another recipe, but did’nt have the time to do it. When we came home it was already past 11am & this particular recipe needs the whole chicken to be soaked in brine for at least an hour before roasting. So bought lunch instead & the hands started to itch, after makan.
Irene always wanted to eat this very simple chiffon cake which you see those vendors demonstrating, when they are selling their Wok in CK Tang. In fact, we bought one long time ago & it came with this recipe, which is supposed to be baked in the wok itself. But, I decided to use the oven this time & it turned out not too bad after all.

Interested to know the recipe? Check it out here : Simple Chiffon

It was so light & fluffy because of the beaten egg white, that we finished almost the whole cake after it came out of the oven except for the 2 slices left for Mich.

My hands has also stop itching……hahaha

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