We often purchase ang ku kuehs or red tortoise cakes from Ji Xiang Ang Ku Kueh (吉祥红龟粿) if we are around the vicinity of the stall. This lot of colourful snacks are for both my family and sister’s friend. Each colour represented a different filling except for the red ones which is either Peanut (花生) or Sweet Bean Paste (豆沙). Grey is Salted Bean Paste (咸豆沙), Green is Coconut (椰子), Purple is Yam (芋头) and Yellow is Corn (玉米).
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One thing that annoys me a little bit, not in a "SMITE THEM" way but just in a "surely they knew that was uncool and they did it anyway" way, is when a person with a professional level of skill enters a competition open to everyone. Like there was a cake baking competition at work a couple years ago. Some fancy bitch entered one of those illusion cakes made to look like a hamburger and blew everyone's normal human cakes out of the water. Fuck off and let ordinary people have fun on our own level, you know? This wasn't for you.
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The Markets that we do
Busy Christmas period ⛄🎄 with many markets all over the place.
We were trading at:
-The Ocean Terminal Market Edinburgh,
-Markets Between Two Firths Cupar,
– Kirkcaldy High Street Artisan Fridays,
-Kingsgate Shopping Centre Dunfermline- Small Business Market,
– The Solsgirth Farm Market Dollar, JSG Management
– The Stirling Mills Market, JSG Management
– The Christmas Fair at Briggait, Glasgow,…
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Spinach, Ricotta, and Broccoli Savory Cake
Ingredients:
• 250 grams of all-purpose flour
• 1 packet (7 grams) of instant yeast
• 200 ml of warm water
• 2 tablespoons of olive oil
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 200 grams of ricotta cheese
• 150 grams of fresh spinach, blanched and chopped
• 100 grams of broccoli florets, blanched and finely chopped
• 2 tablespoons of fresh parsley, chopped
• 1 teaspoon of black sesame seeds (optional for garnish)
• Salt and pepper to taste
Instructions:
1. In a large bowl, combine the flour and instant yeast.
2. Add the warm water, olive oil, sugar, and salt. Mix until a soft dough forms.
3. Knead the dough on a floured surface for about 5 minutes until smooth.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. In a separate bowl, mix the ricotta with the blanched spinach, broccoli, and parsley. Season with salt and pepper.
6. Once the dough has risen, punch it down and roll it out on a floured surface into a circle that can fit your greased cake pan.
7. Spread the spinach and ricotta mixture evenly over the dough.
8. Roll the dough up like a Swiss roll and then join the ends to form a ring.
9. Place the ring in the greased cake pan and let it rise for another 30 minutes.
10. Preheat the oven to 180°C (356°F).
11. Brush the top of the cake with a little olive oil and sprinkle with black sesame seeds, if using.
12. Bake for 30-35 minutes or until the cake is golden brown and cooked through.
13. Let it cool slightly before cutting into slices and serving.
Enjoy your savory spinach, ricotta, and broccoli cake!
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Yam Cake MM8 Savoury Cake
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Brough mum to the now defunct Common Chefs Bistro at Jalan Legundi, Sembawang for an early dinner. Ordered myself the Duro Pork Chop (S$18+) with two juicy and succulent slices of bone-in pork chop drizzled with balsamic vinegar infused sauce and a sprinkling of thymes. Served with two sides of fries and a helping of mixed vegetables salad.
Got mum the spicy Arrabbiata Minced Beef & Mushroom Spaghetti (S$12+). The pasta looks good to me with the sprinkled grated cheese and herbs but mum don’t appreciate the spiciness of the chilli padi (bird's eye chilli).
To finish off the meal, a slice of local flavoured Ondeh Ondeh Cake (S$7.50+). Three slices of pandan flavoured sponge cake sandwiching two layers of desiccated coconut cooked with gula melaka (palm sugar) and more grated coconut sprinkled on top and around. Although a likeable dessert but I still missed the traditional ondeh ondeh snack.
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