MERRY CHRISTMAS AND HAPPY NEW YEAR

As the year comes to a close, it's with a sense of satisfaction that we can look back on a year that has in many respects been fun, challenging and rewarding. The dawning of a new one provided an excellent opportunity to wipe the slate clean and make a fresh start.

GOD always has something for us,
Open your heart and mind,
On this day, the end of the one year,
Dear good Lord bless and keep you.

Make the most of it, every sunset give us
One more day to live, every sunrise give us one day more to hope.
Remember to thank GOD,
Never frown,
In each new day rise up, start fresh, see the bright opportunity,
Never betray a friend who has help you, because one day you might wake up and realize you lost the moon while you busy counting the stars.
Go confidentially in the direction of your dreams. Don't dream your life. Live your dreams.

Let me share with all of you, a very simple inviting chicken dish that can be prepare within 20 mins.

Cashew Nut Chicken

2 pieces chicken breasts meat
1/2 bowl cashew nut
1 green capsicum
4 pieces dried chili
2 cloves garlic
1 tbsp oyster sauce
3 tsp light soya sauce
2 tsp dark soya sauce
1 tsp sesame oil
2 tsp Chinese wine
1/4 tsp white pepper
1 tsp corn flour
salt to taste

1/  Remove the chicken skin, wash and slice the chicken meat to 1/4 inch thick.

2/  Season the chicken meat with oyster sauce, light soya sauce, dark soya sauce, sesame oil, Chinese wine, white pepper and corn flour.
3/  Cut the dried chili into 1 inch length and soak with hot water for 15 mins. Drain off the water and shake off the chili seeds. Keep aside.

4/  Cut the capsicum into 1/2 cube.

5/  Chop the garlic.

6/  Add oil in wok, do not over heat cos cashew nut burn fairly fast.  Deep fry the cashew nut in low heat until golden brown.

7/ Drain well and used kitchen towel to absorb the oil.  Keep aside.

8/ Heat up 2 tbsp oil, stir fry the garlic until golden brown, add the dried chili and chicken meat. Stir fry for 5 mins. Add 1/2 bowl of water and cook for 8 to 10 mins.

9/ Add the green capsicum and add salt to taste. Stir fry for 3 to 4 mins, if too dry add a little bit water.

10/   Remove chicken from stove, you can either stir in the cashew nut or sprinkle on top.

Serve hot to enjoy the crispy cashew nut.

Best to serve with a bowl of white rice.

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There's always room for dessert.

My all time favorite is Chocolate. The best food is chocolate. Everybody in the world likes chocolate......

Ooh......we love it

Oh....it makes you happy.

Yeah....it gets you sexy.

  But it also makes you fat but we don't care about that.

Chocolate Cheese Cake

Source: CW cookbook 3

Mixture A
250g cream cheese
60g castor sugar
1 egg

1/  Beat cream cheese with sugar until light and fluffy.
2/  Beat in egg until well incorporated.
3/  Set mixture aside.

 Mixture B
180gm butter
150gm sugar
3 eggs
3 tbsp cocoa powder
120gm self-raising flour
1 tsp baking powder
1 tsp vanilla essence

1/ Preheat the oven at 180 deg. Line an 8 inch cake pan with grease proof paper.
2/  Sieve cocoa powder, baking power and self raising flour together.
3/  Beat butter and sugar until light and fluffy.
4/  Add one egg at a time, beat until well cooperated but do not over beat. Add vanilla essence.
5/  Add the flour mixture in batches and mix well.

6/  Spread 1/4 of the chocolate batter into the cake pan.

7/  Pour the entire cheese mixture on top the chocolate mixture.

8/  Spread the chocolate mixture on top the cheese mixture.

9/  Cover the entire cheese mixture with the chocolate batter.
10/  Bake for 55 to 60 minutes or until the toothpick inserted in the middle comes out clean.

11/  Cool the cake on wire rack for 5 mins, remove cake from cake pan. Cool cake completely, cut the cake and see the magical swirl effect.

12/  Best to serve chill.

This chocolate cheese cake is my love at first sight, one of the most addictive cheese cake that I never get tired of eating.

One spoon in the mouth is ooh.....la.....laaaa.....

Best to use Philadelphia cream cheese, if you prefer less cheesy use Tatura cream cheese.

If you don't fancy cheese cake, can try this addictive dessert........

Sagu Pudding

1/ Wash and soak 250gm of sagu for 20 mins.

2/ Bring a pot of water to boil, cook the sagu until transparent. Keep stirring to prevent burn.

3/ Wash the sagu under running tap to remove the starch. Pour the sagu into the jelly mold or tray, chill in the fridge until set.

4/ Chop 1/2 block of palm sugar, mixed with 1/2 cup water to cook until palm sugar melt. Sieve the palm sugar.

Palm sugar ( Gula Melaka )

5/ One fresh grated coconut + 1/2 cup cool boiled water, squeeze the coconut with muslin cloth. Sieve the coconut milk and add pinch of salt. Chill in the fridge.

6/ Remove the sagu pudding from jelly mold. Add some coconut milk.

7/ Add enough palm sugar to the sagu pudding and enjoy.

There is always room for extra dessert.

Have a wonderful holiday. Merry Christmas & Happy New Year to all my wonderful friends and family. Remember to use our words to strengthen and encourage one another.....
A careless word may kindle strife.
A cruel word may wreck a life.
A timely word may lessen stress.
A loving word may heal and bless.