The Epicurean Journey Begins

It's been quite awhile since I've last blogged. My relationship with blogging goes a long way back; I first began blogging back in secondary school, the pubescent stage where everyone around me were blogging about their various little troubles. I continued blogging all the way to university, before I stopped totally with the start of another milestone in my life - joining the rat race. Recently, my boyfriend and I touched on the topic of blogging randomly, and I began to revisit my old blogs, bringing back waves of nostalgia at the same time. That was when I realised how glad I was to have recorded all these memories. As i browsed through posts over posts, I saw myself changed over the years. I could go on and on, but that's not the purpose of my post today.

I've decided to start a food diary simply because I've been eating a tad too much recently, and taking a tad too many photos of food that deserve a better place for display rather than sitting neglected amidst the many other photos in the memory card. I also got struck by the baking bug rcently, even though I've always loved baking since my first baked brownies back in secondary scool, but I've stopped for quite a long time since I've started working.

This weekend has been once fruitful one, in terms of my personal production line.

After seeing my grandmother, aunts and cousins buying Happycall one by one, my mum couldn't resist buying.

My mum bought a HappyCall recently, jumping onto the bandwagon of HappyCall users. Except that she did not make any attempt to cook anything in it after buying it for 1 month. Finally I couldn't resist it and decided that I shall be the first honourable user last weekend and made pancakes with it. It was quite a success, since I've always gotten uneven golden brown pancakes using a normal non-stick pan. But with Happycall, I've managed to create nice golden brown pancakes.

Pancakes with apricots and cherries on a Saturday morning for breakfast!

Back to this weekend. I started Saturday morning with a grocery shopping before rushing home to cook mee jian kueh with peanut filling using Happycall!

 

The recipe cautioned that the batter may be too much to cook all at once, so I took  note to pour only half of the batter so as to prevent making too thick a mee chiam kueh.

I prefer fluffy kind though. I think I cooked it for too long that it became slightly crispy.

With grounded peanut + castor sugar. I only eat peanut filled mee jian kueh.

Mee Jian Kueh!

I would say my heart still belongs to the fluffy thick kind of mee jian kueh as compared to this version. I also find that the kueh was not fragrant enough. Then again, I'm comparing this to the ones i often eat at Pancake King, conveniently located opposite my office. Nevertheless, my testers gave the thumbs up for this! =D

I was not kidding when I said it was a fruitful production this weekend, as I moved on to cooking bacon-wrapped enoki mushroom for lunch!

Really easy to prepare!

The recipe did not call for any marinating, but perhaps I've bought the wrong 'bacon'. I bought pork belly, thinking it's bacon! In the end my dad insisted that I add some teriyaki sauce.

Done!

On Sunday night, I decided to make some fruit crepes for dessert after dinner!

I cheated and used a Crepe premix which required adding of water, eggs and butter.

With my crepe machine!

Fruit toppings!

Sometimes I think food itself is an art.

Again, I've made these crepes to be the crispy kind, simply because my crepe machine somehow doesn't seem to allow a softer version. The crepe itself does not have much taste as well, all we tasted was the chocolate sauce and maple syrup, other than the fruits overload.

I bought a new toy to join my crepe making machine - Morries 3 in 1 toaster machine! It has interchangeable plates between sandwich, WAFFLES and doughnuts! I can't wait to try it!