The Perfect Pandan Cake

I finally had the long-anticipated rendez-vous with E, a very nice and experienced cook, who guided me through the essential steps in getting the perfect pandan cake!

I like pandan cake because I like the vibrant green hiding beneath the thin coat of golden brown and the unique and unforgettable taste of pandan. I also like its fluffiness, softness and lightness that take you to the clouds and keep you lying to yourself that this will be your final piece of pandan cake for the day.

"This is a really simple cake. The ingredients for panda cake are relatively little." This is true, you only need self-raising flour, eggs, sugar, pandan paste, oil, milk and cream of tartar. "The trick is to be very accurate." Oh. Accuracy. This is a nightmare! As I told you before, I usually rely on my intuition and never really bother to measure and weigh the ingredients. But having the honour to learn from such an experienced cook, I did as I was told.

The cook was extremely patient and demonstrated to me the whole process of creating the perfect cake. She has all the measurements and procedures remembered in heart and she stirs with so much poise and grace while I struggle and battle clumsily. She makes me realize that cooking should be enjoyable and relaxing, not hectic and chaotic.

Further tips shared by the cook include:
1. Separate the egg yolks and egg whites very neatly. Not a single drop of egg yolk and water is to touch the egg whites.
2. Beat the egg whites at very high speed and very quickly. Never stop until you are done.
3. Extremely fine flour.

Oh and if you have any other tips to add, please let me know! You may also send me recipes that you like or want me to experiment for you!

Green Papaya Salad

Quick update. I made green papaya salad for lunch today. Loved it. 

Bought the green papaya in Sai Kung, didn't really know how to cook it, so I asked the owner of the groceries for some tips, and recalling the taste of the green papaya salads I had at the thai restaurants, I made this. I don't have a shredder so I had a hard time cutting the papaya myself. I was hungry so I cut it roughly. Would have made it more fine if I had the time, but good that the thickness did give the salad a bit more crunchiness. Nice. 

I first prepared the vermicelli, set aside and let cool. Then I stir-fried the minced garlic with the chinese dried shrimps and pork with the seasoning. Once done, I started mixing everything in the big big bowl. Added fish sauce (yum!), a squeeze of lime juice, minced chilli and some more garlic. Gave it a final touch with a generous splash of some homemade thai sour and hot sauce.

Honey Chilli Prawn Skewers

This is a crowd-pleaser. Perfect as a late night snack and it cannot be any simpler to make!

So many flavours bursting in your mouth at the same time. The sweetness of honey, the sharpness of lime, the hotness of chillies and the pungency of garlic (i love garlic!!). Perfect ensemble.

Great suggestion from sis. Would taste even better if I let the sauce cook longer and caramelize a bit. Hm. 

Recipe adapted from Donal Skehan. I find his recipes very easy to follow, perfect for people with very little time but still want to cook!
I didn't really follow the measurements as I was too lazy to measure everything. Plus, it's fun to rely on your intuition and imagine yourself as a chef sprinkling this and that. hehe