The upgraded calender & weather Chart !

Finally, done with a bilingual calender cum weather chart for Xav ! Nothing beats DIY for you can't find this outside ! Thanks Irene for helping me with the words. Hence, I all did was using the dies, I cut out the designs for the weather cards !

Decorated the board with my rolls of washi tape as well ! And I knew every bit of my effort was worth it when I heard Xav went "wow ...... " the moment he saw it when he stepped out of his room.

Now he gets to learn both language at the same time for the days and months ! Cool isn't it. 

I allowed him to paste the die cuts onto the base as a little involvement by him.

Weather cards are available for ordering. Drop me a mail ya !

HK style egglets ! (Ji Dan Zai)

From our recent trip, "Ji Dan Zai" aka Egglets was one of Xav's new love !

Practically, he was enjoying himself to the fullest from tasting most of the snacks we bought as we shoped along Fa Yuen St.

Well, he was like eating it everyday during our 7 days stay in HK ! I went to Shanghai St

as a result with the help of Emily, and lugged back 3 pans meant for making egglets back to Singapore !

And here we are having our first sizzle for the morning. Light and yummy Ji dan Zai !

Recipe as follows :

140 grams plain flour

7.5 grams baking powder

1 tablespoon custard powder

28 grams topica starch

2 eggs

140 grams white sugar

28 grams evaporated milk

140 ml still water

28 grams vegetable oil, for making the egg batter

small quantity of vegetable oil, for greasing the mould

2 drops vanilla essence

Method :

Firstly mix and sieve the plain flour + baking powder + custard powder + topica starch. Set aside.

Beat the eggs and mix in the white sugar. Add in gradually the evaporated milk and still water. Mix thoroughly.

Add the sieved flour mixture (1.) into the egg mixture (2). Stir thoroughly until a smooth batter is form. It is important that it forms no lumps.

Add in the vanilla essence and mix well.

Finally add in the vegetable oil.

Cover the batter with cling wrap and refrigerate for at least an hour.

Take the egg batter out from the fridge half an hour prior to using; allowing it to return to room temperature.

Warm up each side of the mould, and brush a thin layer of oil on each side.

Pour the egg battle into a large measuring cup for ease in pouring so onto the mould.

Pour the egg battle onto the mould filling upto 80% full. Close the mould and hold the handle firm to keep the two sides closing tight. Then flip and turn the closed mould in order to have the egg batter filled evenly inside the mould. Flip to the opposite side of the mould and place it on top of the stove. Use medium heat to cook each side for 1 to 2 minutes until the egg waffle is cooked and can thus be easily removed from the mould.

Use a fork to remove the egg waffle from the mould and place it on a cake cooling rack to cool.

Repeat steps 8 to 11 until all egg batter is finished.

Recipe is from HERE.