Spring is here, flowers bloomed but the weather here in Manchester sucks. It’s been cloudy ever since I got back to the UK. Thankfully, it isn’t that cold but still a tiny bit chilly. I kind of regret not going back to Malaysia for my spring break but I try to convince myself that if I go home, I won’t be able to finish my assignments nor prepare for my showcase.
It’s the 13th day into my spring break and it has been great so far. Well, at least I think it’s going great. I’ve been catching up with work for the past two days because you know, this is the result of neglecting work for too long. I actually didn’t want to do my work yesterday but I asked Zara to knock some sense into me so I left home for my second home, C10. I initially wanted to stay there till night but I got so lazy by 5pm so I ditched Zara and went home.
Same thing today, I set my alarm at 8.00am, hoping to leave at 9.00am but I ended up getting up at like 10. I went to C10 alone today and Ali came with Krispy Kreme doughnuts! So many years of being in school, I’ve only met 1 teacher/lecturer that I’m so thankful to and 1 fav teacher, which is no other than my Economics lecturer in college. I mean, not many teachers are willing to mark like 5 essays a day, from a single student. I think I’ve written more than 20 essays for him to mark within a week? I was a bit crazy back then during my college days but when you’re desperate for good results, you gotta do what you gotta do. Ali’s probably my second fav teacher/lecturer.
I baked Pandan Chiffon Cake today because Aunty likes it. She’s so good at everything, especially cooking. I didn’t know the proper way of making wontons until today omg. My wontons are usually just minced pork, prawn, soy sauce, bit of salt and pepper and that’s it but I didn’t know you need to put egg into the mixture to make it smoother or something? And you need to ‘throw’ the meat to make it bouncy, if that’s the word to describe it. Anyway yeah I finally know the proper way of making wontons.
PANDAN CHIFFON CAKE
Adapted from Christine (I made some changes)
5 egg yolks
20g caster sugar
100g cake flour
1 tsp baking powder
100ml coconut milk
2 tbsp pandan juice
few drops of pandan paste (optional)
3 tbsp corn oil
5 egg whites
60g caster sugar
Preheat oven to 170C. Beat the egg yolks with 20g caster sugar. Add coconut milk, pandan juice and pandan paste. Combine well. Sift in the cake flour and baking powder in three batches into the egg yolk mixture. Mix well and add in corn oil.
In a separate bowl, beat the egg whites until bubbles form. Add the 60g of sugar in three batches, about one-third at a time and beat well between additions. Continue to beat until stiff peaks form or just when about stiff peaks form. Fold 1/3 of beaten egg whites into egg mixture. Fold in the rest until just combined. Bake for 45 minutes or until skewer comes out clean. Remove cake from oven and invert the pan immediately. Allow it to cool completely before unmoulding.