This cake is similar to my first post orange chiffon cake. The flavour is traditional pandanus and coconut. The cake is GREEN but not as bright green as some of the shop bought type which normally has some artificial colour. Some people use pandanus essence with added colour, I only use natural colour and flavour using the juice of pandanus leaves. Pandanus/ daun pandan is S E Asian vanilla, it
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Carrot cake with cream cheese frosting
I post this to remind myself what I have changed from GR The Connaught's carrot cake. I had followed this recipe to the last word, the cake was too wet and looked greasy from the syrup, it was not very nice at all. I have since made it without the syrup it was much improved. I much prefer the flavour of butter than sunflower oil and find the mix a bit too dry. I have also made this into a
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Chinese Ingredients
Jan 2010, amend a few dead links and some text changes, expand Sichaun bean sauce, add sweet bean sauce, Taiwanese bbq sauce and Jimmy's sate sauce.12th Jun 2009, Note: Other than this post there is another post on S E Asian ingredients. See this linkAmendment 17Feb2009, as you may have noticed a lot of the pictures linked are not mine. Thank you to anyone whose picture/s I have linked to on
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