TOP 30 POSTS DURING THE FIRST BLOGGING YEAR FROM 1-MAY 2013 TO 30 APRIL 2014
These posts have squeezed in the top 30 listing. However,bearing in mind that some posts are issued and some posts are issued for a shorter period of time. What shocked me is entry No.14 – Pandan Huat Kuih that was only issued in one day. Please clicked on the blue coloured linked or the pictures to enter individual post if you are interested.
1 Another Singapore Malaysia Hawker Food–Chwee Kueh or Steamed Rice Cake With Preserved Radish
2 Creams and Milk Make These Buns Worth To Try –Hokkaido Soft Milk Buns
3 Huat Kueh- Chinese Steamed Rice Flour Cake–A Cake That Brings You Luck And Prosperity
4 The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…
5 Easy Peasy Muah Chee（花生芝麻糍粑）
6 Extra Large Chinese Barbecue Pork Buns–Char Siu Bao (蜜汁叉烧包）
7 Another Alternative To Butter Cake–Cream Cheese Butter Cake (奶酪牛油蛋糕）
8 My Childhood Cake–Bee Hive Cake/Malaysian Honey Comb Cake or Kueh Sarang Semut (蜂巢蛋糕）
9 EASY PEASY BASIC MUFFIN RECIPE
10 What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts
11 Baked or Steamed,You Decide Yourself–Glutinous Rice Cake, Nian Gao (年糕）
12 Condensed Milk That Are Not Sweet? Home Made Condensed Milk
13 One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits.
14 An Auspicious Steamed Cake To Celebrate My Blog Anniversary–Pandan Huat Kuih (香兰发糕）
15 Yoghurt + Condensed Milk + Cream + Grapefruit = Grapefruit Yoghurt Ice Cream
16 This Is Different From Kek Lapis, This is Kueh Lapis–Nonya Kueh Lapis
17 Eggs, Eggs, Eggs….. Join Me To Cook Eggs….
18 Old Man Like Old Cuisines–Traditional Butterfly Cupcakes
19 Not A Lapis Legit But A Rich Dense Lapis–Lapis Horlicks (Horlicks Layered Cake)
20 Another Uniquely Chinese Cuisine–Chinese Style Barbecue Pork–Char Siu (蜜汁叉烧）
21 I Have Decided To Make My Own Japanese Curry Roux–Japanese Curry Chicken Rice
22 A Noodle Dish That Chinese Sarawakian Would Not Be Able To Let Go… Sarawak Kolo Mee
23 Another Lapis For Your Consideration–Cream Cheese Chocolate Lapis Cake
24 Nothing To Shout About–A Simple Walnut Butter Cake
25 Out Of Gift Ideas This Christmas? Try Some Homemade Marshmallows
26 Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang
27 My Mum’s Tapioca Cake–Steamed Tapioca Cake Or Kuih Ubi Kayu (木薯蒸糕）
28 Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..
29 My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕）
30 Lets Have Something Different–Steamed Cream Cheese Layered Cake
5 POSTS THAT I THINK IT SHOULD BE IN BUT NOT IN THE LISTING
These are posts that I believed should squeeze in the top 30 listing but probably not because of their late issuance or lack of promotion of the posts.
“40 Minutes Bread Roll” with Sarawak Butter Bun’s Filling (四十分钟快速面包和特有牛油馅)
A Cuisine With A Long Chinese History– Dongpo Meat (东波肉）
Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)
Back To Basics–Modified Traditional Butter Pound Cake
Back To Traditional Recipe of 1egg：1sugar：1flour- Traditional Steamed Sponge Cake (古早味鸡蛋糕）
Guaishushushu have issued slightly more than 300 recipes last year and the above accounted for about 10% of the recipes. If you are interested to get more recipes, you can refer to my RECIPE INDEX here. Hope you like the post today. Cheers and have a nice day.
For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014) here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 4500 members sharing various food photos . I would be more than happy if you can post in Groups for the recipes that you tried from Guaishushu’s blog.
During Chinese New Year, lapis has recently become one of the essential cakes in Singapore and Malaysia. If you are looking for a healthier version, you can consider the following lapis because the butter and eggs are much less than the traditional lapis.: For most traditional lapis, the butter used can range from 350-500 grams whereas for this lapis, the butter used is only 100 grams. Another big difference is the eggs used, only 5 whole eggs were used as compared to the other lapis that can use 10-30 egg yolks per lapis.
The taste is definitely acceptable and it is full of variations as you can base on this recipe and tailored to the type of flavour that you want.
But I have to be frank that it is not as fragrant and moist than the traditional lapis due lower eggs used and fat (butter) contents. Having said that, the texture is still soft and I would definitely opt for this simpler, healthier version of cream cheese chocolate lapis.
If you are looking for other lapis, you can try this rich and dense version of lapis or layered cake – HORLICKS LAPIS CAKE. In that post, you can also read more about lapis as defined by Wikipedia.
WHAT IS REQUIRED
Serving: One 9” x 9” cake
150 grams of butter – softened at room temperature
150 grams of cream cheese
5 whole eggs
250 grams of self raising flour
230 grams of icing/powdered sugar (not in picture)
1 teaspoon of vanilla essence (not in picture)
75 grams of milk
3 tablespoons of cocoa powder (Not in picture)
STEPS OF PREPARATION
Heat the greased baking tin for about 1 minute and turn the oven to top grill mode. Put 2 ladles of chocolate batter in the tin and ensure that it is equally distributed in the tin. Bake for 4-5 minutes or until the surface has dries up. Take out and use the fondant icing smoother to roughly press again the cake (to ensure that it is flat). If you note of some bubbling, use a toothpick to poke the hole and let the trapped air escape. For this lapis, you need not to wait until the top layer of lapis turned brownish since the layer is already very obvious.
Put another 2 ladles of beige batter, bake until dry and press it slightly. Repeat the same procedures until all the batters are finished. After all the batter have finished, for the last layer, reduce the oven to 170 degree Celsius and resume to the “top heat and bottom heat” mode, bake for additional 10-15 minutes. For the last layer, you can create some pattern of your choice. Cooled completely (best to rest overnight) before cutting into smaller pieces. Can keep in refrigerator for at least up to 2 weeks in an air tight container.
If you are adventurous enough, try this recipe. I have given some to my friends and asked them to assess objectively. The general comments are that it is a nice and tasty cake. Do try this healthy alternative of lapis or layered cake during this Chinese New Year. At least I need not to enjoy this traditional cuisine in guilt.
Hope you like the post today.
For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.