(Thanks to all who’d commented with advice and encouring words in my last post, really appreciate it) 

There’s the office work to complete before the Christmas shutdown.
There’s the paid post to do to make some extra cash.
There’s time to spend with the two girls who now require as much attention.
My way of de-stressing besides going for retail therapy and having a really good meal which can only happen during the weekends is to get myself busy the kitchen.

Besides whipping out the Christmas pudding; I attempted to bake a banana cake with toffee banana filling and mascarpone icing; since A Piece Of Cake will not be around to bake Zaria’s upcoming birthday cake, I thought maybe I’ll attempt the feat this year. The icing needs to be worked on as it was melting real quick. I hope Zaria’s cake will turn out better.

I kept myself busy cooking for the 2 fussy girls (the ‘wai-sek’ or greedy Zaria is becoming real fussy with her food now, sigh, so I had added fish to her diet to give her food more flavour); and also made a real good Hokkien Mee or Har Mee. The latter, I just bought the spice, taught Tuyam how to make it and supervise her cooking.

Last week’s creation.

Banana cake with toffee banana filling and runny mascarpone icing

This home-made Penang Har Mee or prawn noodle is so delicious I tell you.

The girls’ fish slice mee suah (Chinese : Wheat noodle)

And for those who have asked, Christmas pudding really is a type of cake which is either steamed or boiled, and not the same as the jelly like Chinese dessert that we are more aware of. For those of you who are interested in getting the recipe, it can be found here.