Cooking time!

Now, weekends are for cooking and baking.
Today, I am going for rock melon sago and cupcakes. I should have bought honeydew but… I chose wrongly. But never mind! There’s so much to learn from cooking, like making sure the measurement is accurate and being daring  and creative enough to use new ingredients. Of course, the foundational knowledge has to be there. Hmm..somehow there are some aspects that parallel life…

And of course, cooking is made all the more pleasureable with hubs helping out! It makes a lot of difference! Thank you, dear one!

These are made for CG thus my attempt to fulfil…

#26. Prepare a dish/dessert once every month for CG for a period of 6 months.

Rock Melon Sago

Serves 4 to 5
1 ripened rock melon, rind and seeds removed
1 cup sago
1 packet coconut cream (200ml)
1/2 teaspoon salt (optional)

1/2 cup castor sugar
1/2 cup water
2 to 3 pandan leaves, knotted

1. Cut 3/4 of the rock melon into big chunks and process in food processor or blender until smooth. Press blended rock melon through a sieve to strain the juice and remove the pulp. Chill in the refrigerator.
2. Cut the remaining rock melon into small cubes and chill in the refrigerator.
3. Cook sago in a pot of boiling water for about 10 minutes until transparent, stiring occasionally to prevent sago from sticking to the bottom of the pot. Remove from heat and let it stand with lid on for 5 to 10 minutes to let the residual heat cook the sago thoroughly.
4. Pour sago into a sieve and rinse under cold tap water. Drain and set aside.
5. To prepare the syrup, place the sugar in a pot or saucepan with the water and pandan leaves. Heat gently until the sugar dissolves. Remove from heat and set aside to cool.

6. Mix the coconut cream, rock melon juice, salt and sago in a large bowl. Add syrup to taste.

7. Ladle into individual serving bowls and top with rock melon cubes.

Pistachio Cupcakes with Cranberries

I had problems with cupcakes for a very long time. Something has to be wrong. I tried making these cupcakes today. Could be better, I feel.


1 cup pistachios & 1/4 cup chopped
1.5 cups of sugar
1 teaspoon of salt
125g unsalted butter, softened
2 teaspoons vanilla extract
4 large eggs (I use 2 eggs)
1 cup all-purpose flour
2 cups cranberries

I got this recipe from Martha Steward but was rather confused by the instructions and the amount of ingredients stated. In the end, I changed the method and the amount a little. The cranberries wer rather roasted by the time I took out the cupcakes.