I’m always surprised at myself, how, despite having an overloaded kitchen, never having any room for anything anymore, (and complaining about it too), yet I manage to find a spot right on top of my largest cake tray to dry my baby girl’s painted figurines !
I think it’s not really a question of how? but a why? 🙂
It’s certainly ‘quite’ relaxing creaming a freshly baked cake..
Trying your best to cover every bit of the cake,
Those corners, those little edges you accidentally scrapped, or broke off removing from the bake pan,
And you begin to realise too, your cake is non symmetrical horizontally or vertically and at certain spots both!
You pinch yourself for your sloppy work,
You TOO come to that submissive acceptance,
Damn you! You made less cream than you would wanted, AGAIN!
With the littlest idea to why you do this to yourself every time,
Nevertheless, none of these thoughts affect you,
You are still in your creaming world,
You remain quite relaxed,
You remain quite tranquil,
This cake, made as a gift for yourself, for mothering Sunday,
This Sunday that is,
You forget about ‘You CAN’T eat it all by yourself’ for a minute,
You forget about ‘You HAVE to share till you die’ for a second,
You daughter, now in your creaming space, in pursuit of her share,
You take the opportunity to be sorry for you..
Me: NO ONE bakes me a cake in this house!
Baby girl: Oh Amma, I would if I could, but I CAN’T! But I love you very much.
Her favourite get – out phrase of statement,
The sprinkle of love must be seasonal,
It’s Mother’s day weekend after all,
Sensing cake is incomplete, she continues reading her third book of the day..
Just in time (for the cake) you hear your hubby,
He comes home REMINDing you about some initiative he started,
Now you start to recollect the information,
As quickly as you could,
But you couldn’t because you forgot all about it the minute he finished,
You just continue nodding,
That initiative has significantly contributed to his excellent performance at work,
Rewarded by peers he is beaming with pride,
You take another OPPORTUNITY..
Me: Let’s celebrate, I baked a cake for YOU!!!!!
My first ever post via my mobile phone…
The first and last for 2016 🙂
Think I cracked it, unusure why I never done it before,
Definitely increases possibilities for regular shorter posts,
I have readers from approx. 17 countries, and I read blogs from all over the world, to all of you, thank you, I’m not a regular wordpresser, but each and every one of them were written with passion and thought,
Have a lovely lovely Christmas and a fantastic start to the year,
What do you do when you have leftover egg yolks?
You make custards..
An awesomely green, green tea version,
A grand original, plain-ish version,
What’s next for these custards, asked my husband,
‘Now THAT, is for next day’s thinking, I say…’
Think they have been saved, for now?
Reminisce of Sura Puttu / Shark Puttu my mother occasionally cooked back home in Malaysia.
Ikan yu as we called it in Malay is a small shark fish, relatively an expensive fish to buy and they were only seasonally available in our local markets.
The cooking process was considerable tough. Mum used to cut them up in small pieces, boil them for good few minutes before vigorously de-skinning. When I helped, I often felt it was almost impossible to de-skin those rubbery, tough skin to get to that flavoursome flesh.
I have to admit, sustainable shark fishing was unheard of, nor did we think of the same for ANY of our food, back then.
In truthiness, I could be deemed an indirect criminal for creating demand.
Salmon Puttu is my way of satisfying the fish puttu buds that flare up ever so often…
Salmon fillets x 2 (I use Frozen Lidl Salmon, skinless and boneless).
1 red onion / 2-3 Shallots finely chopped
1 red chilli (reduce quantity as per taste) finely chopped / 1 tsp. chilli powder
1 ½ tsp. ginger garlic paste
½ inch ginger chopped
¼ tsp. turmeric powder
1 tsp. curry powder
Spring onions chopped
Curry leaves chopped (if available)
6-7 tbsp. cooking oil
¼-½ Lemon’s juice
Salt to taste
½ tsp. cumin seeds / jeera
½ tsp. fennel seeds
1 small star anise
1 inch cinnamon stick
1 dried chilli (chopped) (optional)
1. Bring to boil some water in a milk pan, add the salmon, cook till fish is flaky, approx. 8 minutes, remove from water and once slightly cooled, mash them using a fork in a mixing bowl.
2. Add half of the onions, and rest of the ingredients (excluding spices and oil) to this, and set aside to soak / marinade for 15-20 mins.
3. In a non-stick frying pan, heat oil, and flavour with the spices.
4. Now add the remaining chopped onions, and once browned add the marinated salmon.
5. It’s important to stir constantly, non-stick pan helps, remember the fish is completely cooked, you are only looking to cook the remaining ingredients at this stage.
6. Add more oil if necessary. In a medium heat, you should aim to cook for approx. 10-13 minutes.
7. Puttu should be dry, so if deemed soggy, cook further. Salt to taste and garnish with coriander and spring onions.
Tastes gorgeous with plain boiled rice.
I leave the fresh chillies out of it when cooking for my babies…. 🙂
The true art of memory is the art of attention…
I am glad I paid some attention in my mum’s kitchen,
To have a memory to share.
Till another memory from home,
Hence it was Deepavali celebrations on Saturday and we had massive fun cooking big meals, decorating the prayer alter with plenty of flowers and wonderful smelling incense sticks, Skyping with my families in two time-zones and laughing, watching my baby boy stuck to my legs the moment we set the fire works up.
Simply a celebrative excuse to share this recipe..
I think I have perfected this recipe after ample trialling, and I’m finally happy giving it a space on my blog.
Every recipe is a research.
Basic sponge – The CreamCili Way
160c (fan assisted oven)
175c (other oven types)
7-8 inch round cake tin / regular sized loaf tin
200g Lidl Vita D’or Butter
160g Golden caster sugar
40g Granulated sugar
200g Self raising flour
3g / 1 tsp. Baking powder
230g eggs (Approx. 4 large) – lightly beaten
1 tsp. Vanilla paste
60ml milk (I’ve tried with both Red and Blue cap milk, both turns out as good)
1. Sift flour with bp. and keep aside.
2. Cream butter with sugars on high speed for approx. 5 mins – electric mixer.
3. Add eggs in 5-6 batches, beating on medium speed after each batch. Add a little flour as necessary.
4. Add vanilla paste and beat.
5. Fold in the flour in 4-5 batches.
6. Add milk at the end and fold well.
7. Bake for approx. 45-55 mins.
Why? Lidl Vita D’or Butter
Its primary made out of Rapeseed oil and (best of all) buttermilk!! And it has a touch of saltiness creating a quintessential sponge.
Here’s the buttercream recipe posted in a previous post. This recipe is more buttery than sugary hence please do avoid keeping out in warmer temperatures. 🙂
Be good to hear your thoughts guys.