Feb DOTM: "Truffles" for my Bae

For whatever reason, this year’s Chinese New Year was i-n-t-e-n-s-e. There were back-to-back gatherings over the last couple of weeks - and I had to graciously bow out of a couple. Don’t get me wrong, I loved the madness and chaos of it all but it was enough. I even fell ill last week and took super long maps during the weekend.

Crazy times. Loved it but don’t miss it.

In the midst of all the gatherings, my Cousin-in-law offered us some energy balls that she had made and they blew my mind. I didn’t get her recipe but I found one that seemed similar to what she describe. Plus Valentine’s Day was just around the corner so I made a few for the team.

They are such awesome healthy treats (always a win-win in my books) and they look like real chocolate truffles once you've rolled them in cocoa powder. I hope you enjoy them as much I do!

Ingredients
Adapted from Recipe Runner; Makes 16-20 balls

• 8 pitted medjool dates, chopped and soaked in hot water for 15 minutes
• 2-3 tablespoons water
• 1/3 cup dried cherriess
• 3/4 cup raw almonds
• 1/4 cup raw cashews
• 1/4 cup pistachios, shelled
• 1/3 cup dark unsweetened cocoa powder
• 1/8 teaspoon kosher salt
• 1 teaspoon vanilla extract

Instructions 

1. Add all the nuts cocoa powder, salt, and vanilla to a high speed blender or food processor. 
2. Blend everything together until it is finally ground. 
3. Blend the dates, cherries, and water into the nut mixture in several batches scraping down the sides of the blender after each batch. 
4. Once the mixture comes together and resembles thick brownie batter, scoop a tablespoon of the mixture out and roll it into a ball with wet hands. 
5. Roll the energy bites in dark cocoa powder. Highly recommended!
6. Store the energy bites in an airtight container in the refrigerator or freezer.

CNY 2019 // Rest of it all

Wow, I have to say this year’s Chinese New Year was pretty intense. Following Monday’s reunion dinner, it was 2 full days of visiting, followed by dinners on Friday, Saturday and Sunday. Phew, it was quite a ride. I can’t say I’m complaining though. I love hanging out with my extended family so these few days have provided an opportunity to catch up with people I’ve grown up with.

Another floral arrangement for my mum’s CNY party.

Russell played 21 “Ban Luck” with his uncles and aunties. Lady Luck was shinning on him as he scored 5 ban lucks within an hour. With sheer beginner’s luck, he covered his pocket money for a whole month.

Of course, CNY wouldn’t be complete without a trip to our family friend’s place. I sure ate enough Buddha Jump Over the Wall to last time till next year. Also, kudos to my mum who ordered Fatty Ox for our home party!

CNY 2019 // Fleur edition

The one thing I was looking forward to for Chinese New Year was creating floral centrepieces. Similar to last year, I made 3 different arrangements - for my mum, mother-in-law and myself. I made a rather last minute trip to Far East Flora and was surprised to see quite a few varieties left in the nursery. Phew!

This year, the theme kinda revolved around hydrangeas, orchids, chrysanthemums... and I have to say I'm pretty pleased with the results. =)

#1 for my mum

Kept #2 for myself

#3 for my mother-in-law

CNY 2019 // Day #1

Hello hello, 新年快乐! Hope you are having a fantastic Chinese New Year. This festive occasion is one that I hold close to my heart. The feasting, small talk and chaos - I wholeheartedly embrace it all.

I apologise in advance that my pictures are mostly of the family. Our annual tradition of taking family photos is still going strong and this year, Russell has decidedly he’s too big to sit with us. #allgrownup It’s been quite a challenge getting the boys to focus but Russell’s candid facial expressions are priceless. I wonder how many more years it will be before we decide this lonesome ottoman is no longer big enough for all of us.

Well, hope you are having a good time with your loved ones or just taking a break from it all. x

Passionfruit EVOO Cake with passionfruit glaze & toasted coconut

My favourite flavour to bake with is citrus! This passionfruit loaf cake makes for one delightful afternoon treat. If it's not passion-fruit enough for you, the passionfruit glaze not only zings things up for creates a lovely moist cake right down to the last crumb.

Ingredients
Makes 1 loaf cake

• Butter or oil, for greasing the pan
• 1 cup all-purpose flour, plus more for the pan
• 1/2 cup sugar
• 3 eggs
• 1/3 cup olive oil
• 1 tsp vanilla extract
• 6 TBSP passionfruit pulp (around 3 passionfruits)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt 

Icing/ frosting:

• 1 cup of sifted icing sugar
• 3 TBSP passion fruit juice/pulp
• 3 TBSP desiccated coconut, toasted

Instructions

1. Preheat the oven to 350 degrees F. Grease and flour a loaf cake pan. 
2. Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light.
3. Drizzle in the olive oil and vanilla and mix until light and smooth.
4. Add the passionfruit pulp and mix well.
5. Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate.
6. Pour into the prepared cake pan and bake, 30 minutes. Let the cake cool 20 minutes before adding the glaze and toasted coconut. 
7. Whisk the confectioner's sugar and passion fruit pulp together until you have a thick, pourable glaze. Add more passion fruit as required to thin out the glaze, or more confectioner's sugar to thicken the glaze.

Ryo Sushi, Tras Link

The idea of a date night for us includes 2 mini magnums in front of our computer. Romantic huh? Haha... Not that I mind, to be honest. The thought of going out after a long day of work is not particularly appealing to me. That said, every now and then, I do appreciate having a meal with just my other half, without having to worry about ordering something kid-friendly or makigg sure the food is all cut up bite-sized before tucking in.

Fortuitously, a lunch date presented itself in the name of National Service and all I wanted was Japanese. I haven't been keeping up with the scene of the name 'Ryo Sushi' popped up and I made the call for lunch reservation.  

I didn't realise how tiny this restaurant was. At full capacity, it seats only 9 people. 9?! A single digit. There are 2 seatings for lunch 11:45am and 1:15pm and 3 seatings for dinner. I guess I should consider it our lucky fortune to be able to score a lunch reservation the night before.

And off we went. 

Ahhh, I'm dying from hunger. Come to meee... 

At 1:15pm, I was more than brimming with excitement. I was effing famished. But I'm happy to report it was asolutely worth the wait. We opted for the $68 menu (asie from $38 and $98), which consisted of hijiki seaweed salad, edamame, truffled onsen egg, 12 pieces of assorted sushi, handroll, mini chirashi and soup. It sounds like a lot of food but by the end of the meal, we were comfortably full and on a post-sushi high.

Truffle Onsen Egg 

Squid (Ika)

Scallop (Hotate)

Snapper (Madai)

Tuna (Akami)

Saba (Mackeral)

Aburi salmon belly (Sake toro)

Red snapper (Kinmedai)

Shrimp (Ebi)

Semi-fatty tuna (Chutoro) with soy foam

Fattu tuna (Otoro)

Ikura 

Crab (Kani) handroll

Petit chirashi bowl, and a refreshing bowl of soup 

Looking forward to our next visit!