May 22 - A Birthday Cake for Harry

It is always a delight to bake a birthday cake. My husband always gets one for his birthday. He loves cakes especially one with a thick, white sugar frosting.

But this year, I became more adventurous and baked a strawberry gelatin cake with custard filling.

Strawberry Gelatin Cake with Custard

Ingredients

For the cake:

Duncan French vanilla cake mix

eggs

vegetable oil

For the custard filling:

3/4 cup brown sugar

4 tbsp flour

2 cups milk

5 egg yolks

For the Strawberry gelatin:

2 envelopes Strawberry Jello

2 cups boiling water

1/2 cup brown sugar

1 cup cold water

20 fresh strawberries, thinly sliced

Cooking Time

Bake the cake as directed using a 10" spring form round cake pan.

In a small pot, mix all the ingredients for the custard filling.

Bring it gently to a boil.

Stir constantly until it thickens.

Remove from the heat and let it cool.

In another small pot, boil 2 cups of water.

Pour the Jello and stir until it has completely dissolved.

Remove from heat and stir in 1/2 cup of sugar and 1 cup of cold water.

Chill the gelatin in the refrigerator.

Spread the custard filling evenly on top of the white cake.

Arrange the fresh strawberries in a single layer on top of the custard filling.

Once the gelatin is cold enough, pour it gently on top of the fresh strawberries.

Chill the cake in the refrigerator until the gelatin is firm.

May 1 - Muffins for Breakfast

This is the first breakfast that I have dared to serve muffins. I shy away from baking cupcakes and cakes.

This muffin recipe though (except the brown sugar), looks healthy enough, so I gave it a try.

The kids loved it. They want to have muffins for breakfast again!


Strawberry Banana Nut Muffin


Ingredients
1 cup strawberries, chopped
1 cup brown sugar
2 tbsp brown sugar
1 ripe banana, sliced
2 large eggs
8 tbsp olive oil
2 tbsp lemon juice
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1 cup chopped walnuts



Preparation and Cooking Time (45 minutes)
Mix together 1 cup of brown sugar and 1 cup strawberries in a large bowl.
Add the banana, lemon juice, eggs and olive oil.
Using a handheld blender, puree the fruit mixture.
Add the flour, cinnamon, baking soda, nutmeg, salt and mix together.
Fold in the chopped walnuts and 2 tbsp brown sugar.
Pour the mixture equally in a muffin/cupcake tin lined with muffin liners.
Baked for 30 minutes at 350 degrees Fahrenheit.

May 1 - Chicken Pineapple Fried Rice

Chicken Pineapple Fried Rice (Nasi Nenas) is my family's favorite rice dish whenever we eat at a Malaysian restaurant, together with Beef Satay.

An easier way to prepare it is to use cooked (Basmati or Jasmine) rice.

Cook the chicken with the salt, pepper and curry seasoning. This gives it more flavor and zest before mixing it with the rice.


Nasi Nenas
Ingredients
4 tbsp olive oil
3 cloves garlic, minced
1 onion, thinly sliced
1.5 lbs boneless, sinless chicken thighs, sliced into strips
3 tbsp salt
dash of freshly ground pepper
2 tbsp West Indian curry seasoning
1 large tomato, sliced
1 lb shrimp, peeled and deveined
1 fresh pineapple, cut into chunks
1 bunch scallion, chopped
9 cups (Basmati or Jasmine) cooked rice





Cooking Time (30 minutes)
Heat the olive oil in a wok.
Saute the garlic, onions and chicken.
Add the salt, pepper and curry seasoning.
Cook for about 20 minutes.
Add the shrimps and cook for 5 minutes.
Mix in the tomato, scallion, pineapple and rice.