Rainbow Themed Birthday Table

Just sharing photos of the Birthday Table set up by my sister Dorothy for our little niece. Baby Anna has turned one! Everything was in rainbow colour, and it was LOVELY!

The delicious chocolate birthday cake and cupcakes were from Sugarie Sweetbake Shoppe. Dorothy completed the table with a few rainbow layered mini cakes from the Icing Room, some eclairs and homemade fruit cocktail.

As for the food, we had it catered by Neo Garden

Loh Han Vegetable

Steamed Mini Soon Kueh

Sotong You Tiao

Fish Fillet w Mango Salsa

Fried Hong Kong Mee

Sweet & Sour Chicken

Ebi Prawn w Mayo

Minced Meat Patties and Meatballs

The other day I made a batch of meat patties and meatballs.

Here are the ingredients (I did not measure any of the seasoning)

2 packets of minced meat
corn starch
sweet potato flour
salt
course black pepper 
Italian herbs
1 egg

I mixed everything well in a big bowl. I only added about 1 table spoon of olive oil to a non-stick frying pan, and pan-fried over small to medium fire. After about 10 minutes, turn each patty over and continue cooking the same way.

 I always use this healthy cooking method for home-cooked food  The patties were so tender and flavourful, and go well with rice and noodle, or made into hamburgers.

Mango sponge cake with marmalade cream cheese frosting

Still want to ensure I am making my sponge cakes with the right consistency.
Today with the help of the little man, I baked a mango sponge cake. Turned out quite well, not the prettiest, but good enough to see, good to eat.

Ingredients:
70g Yuzu Juice (Peel Fresh Brand）
50g Corn Oil
30g small mango cubes (crushed slightly)
6 egg yolks
10g caster sugar
110g Cake Flour


Mix mango pieces in Yuzu Juice and corn oil,


Whisk the yolks and sugar, then add in the Yuzu juice/ Corn oil/ mango mixture.


Add the cake flour.


Beat the egg white and sugar in a clean dry bowl.


Mixture turns frothy


Continue beating on high speed


Meringue turned white and opaque, soft peak formed


Fold 1/3 meringue into yolk mixture (use a spatula)


Add in the next 1/3 meringue


Now pour the yolk mixture back to the last 1/3 of meringue and fold till well blend, take care that the folding is done correctly otherwise the cake will not have the spongy texture later.


Pour into cake pans (I used two 6")


Baked for about 20 min at 180 Deg C.


Remove the cakes from the oven when done,  I waited about 10 minutes before un-moulding the cakes.

For the frosting, I used a hand whisk to beat Philadelphia cream cheese (250g) and Bulla Thick Cream (250g), added sugar according to taste. I also added about 2 tablespoons of orange marmalade to enhance the flavour. After the frosting was done, I sprinkled some almond flakes to decorate the frosted cake. It wasn't easy job for me as I do not have cake decoration techniques (oops)... The cake looked slightly more appealing after I left it overnight in the fridge and added the blueberries and strawberries (these colourful gems do wonders!)






The cake turned out moist and pleasant, with a slight tangy flavour from the juice and the fruits and jam. I will fine tune the frosting a bit in future, maybe use fresh cream and fresh fruits...

Lunch Outing........ White Restaurant@The Punggol Settlement

Today's lunch with family (Father's Day and Theresa, my sister's birthday celebration) was at White Restaurant, opened in 2015 (I heard) at The Punggol Settlement, which is actually right at the end of Punggol Road.

I was pleasantly surprised that this is a rather nice place to chill out with friends or family. There is even a bicycle rental shop if you wish to explore the nearby park and greenery.

White Restaurant is famous for their "Original White Bee Hoon", created by the founder Mr Tay. Their original location was at Jalan Tampang (Opposite Sembawang Shopping Centre), their dish is so popular that now there are about 4 restaurants island-wide. Even though we arrived at 11.30am which was their opening time, there was already a considerable number of patrons forming a long queue outside the restaurant. 

The staff were quick to take our pre-orders, by the time we were seated, they were ready to serve us the first dish. 

The restaurant was fully seated within minutes, but we were too busy tucking in the food to notice!

The famous Original White Bee Hoon, cooked with seafood and soaked in the flavourful 'white gravy'.


Black pepper Stir-fried venison


A little of everything, that's the way to go:)
White Bee Hoon, Black Pepper Venison, Sambal Sweet Potato Leaves, and Signature Meat and Seafood Roll


Cereal Prawns, our favourite - big crispy shelled prawns were covered with crispy cereal bits.
Far end of table is the Sweet and Sour Pork










Beautiful greenery lined the footpath and bicycle track.











White Restaurant

The Punggol Settlement 3 Punggol Point Road Singapore 828694 
Open: 11am to 2.30pm;  5pm to 10pm (according to their website)
(Mondays to Sundays)Tel: 6702 2002 From Punggol MRT Station, take bus no. 84. The Punggol Settlement is right at the end of Punggol Road