Mango Yoghurt Chiffon Cake

Baked this Mango Yoghurt Chiffon Cake some time back but only managed to locate the notes and post this today.  I like to try out different flavours of chiffon cake as I find it light and not filling with less oil and I can indulge in more without battling an eye lid!
If you wish to know more about Chiffon cakes and the difference between Chiffon cakes and Angel food cakes, do hop over to Joy of Baking and you'll be enlightened.

Green tea and Date Loaf

This is the first time I'm making bread with shortening instead of butter or margarine.  The combination of green tea and dates is also my maiden attempt.  I was keeping my fingers crossed that I'll be rewarded with some fluffy bread which will go well with the nutty and sweet topping ..... and thankfully I wasn't disappointed.  The bread was fluffy and soft, the green colour was satisfactory and the sweet aroma of freshly baked bread which wafted from the kitchen was overwhelming....inhale!

Honey Castella~Kasutera Cake

The Castella~Kasutera bug has gone viral and I'm grateful to Biren of Roti n Rice for resurrecting this recipe of a popular Japanese sponge cake made with sugar, bread flour, eggs, syrup but without any oil or  raising agent.  I first saw the post of Castella cake on Nasi lemak lover followed by Anncoo Journal but both of them used the wooden mould to bake this cake which sadly I do not have.  Then when Biren posted hers without using the wooden mould but only using a loaf pan, I welcomed it with glee!   I hopped over to Yummyworkshop and watched the video that Biren had linked up with her post and here's my first attempt at Castella~Kasutera Cake.

Purple Sweet Potato Streusel Cake

There are many streusel cake recipes on the internet but I'm not sure whether you've come across a Sweet potato streusel cake.  This cake is delectable, something different and I like the crumbly streusel especially  when the cake is served warm.

Hock Chew Mee Shua

Hock Chew Mee Shua ~  also known as 'Mian Xian' in Chinese and 'Meen Seen' in Cantonese are thin salted noodles made from wheatflour .  Mee Shua which originated from Fujian, China can be prepared in many ways.  The most popular of all is the Ang Chiew Mee Shua which is mee shua cooked with Chinese red wine but I chose to prepare this differently ....... stir-fried.  Quick, easy and delicious.