Sunday, February 18, 2007

Its Chinese Lunar New Year

Year of the Golden Piggy, and its only here once every 60 years. And today is the 1st day of the Lunar New Year, and I have to remind myself so hard not to indulge in too much tidbits and sweet drinks. Also there's plenty of other sumptuous chinese dishes, like the ever popular Yu Sheng (which happens to be available in this part of the world). Anyways, whichever festivity, its bound to be over commercialised.

On the knitting front, anyone remember this? It was finished same time last year. However weaving all the ends turn me off, and it was left in the wardrobe till my mom was cleaning out my stuffs. She decided to take on the weaving task, in turn this top is bestowed upon her. I think it fits her better than on me.

And this is what happened, when I meddled in the kitchen. 2 loaves of banana cake. Might bake another 2 more since I'm expecting loads of visitors tomorrow. Its a norm for my place to be overflowing with people on the second day. I guess my mom loves the stress of cooking for 20+ people.

Sunday, February 04, 2007

SP9 strikes for the last time

Finally my SP9 spoiler had revealed herself in this last package. Thanks to Pamela again for this wonderful package! Here's a pic to show whats she had done for me.
And I wonder how did Pamela find out Kaalund yarns have been in my dream? She got me 4 balls for lace shawl.

On non knitting stuffs, I have been baking and cooking. Since the SO loves Har-jiong Kai (Prawn Paste Chicken), and I have sometime to spare today here's the end result:
For the benefit to those who are itnerested in the recipe and also for myself incase I got the wrong bottle of prawn paste.

12 small wings (center portions only the length of your index fingers)
plain flour for coating when deep frying

Marinating :
1 tbsp of prawn paste
a few dashes of sesame oil
1 tsp of honey

1. Marinate the wings, cover and place in the fridge, overnight.
2. Drain the wings
3. Prepare pan and oil for deep frying. Heat up the oil.
4. Coat the wings evenly with flour.
5. You can start frying the wings, once the oil is hot.
6. In order to have crispy wings, turn the heat to medium.
7. Done when wings turn golden brown.
8. Dig in!!!

- Prawn paste is a very pungent ingredient, be sure to keep the marinating air tight, else the whole of your fridge will be nauseating. ok i'm exaggerating.
- Its pretty saltish so you might add lesser prawn paste and maybe 1 more tsp of honey. Or just cut short the marinating time.
- I prefer small wings and only the middle section. They are easier to cook.

Thursday, February 01, 2007

Rowan 41

I had been haunting this past weeks for the spring preview. And today I came a upon THIS. A lot of the patterns are talking to me, so this is a must get.

Also I saw the Bamboo Collection. What took Rowan so long to came up with a bamboo fiber yarn? Bamboo is like eons ago. And now the other yarn companies have handfuls of new fibers.

designed by