Archive | August, 2012

22 aug 2012

22 Aug


led worship: apparently God was there but was trying to figure out what to do. Good thing aunty mary was there. But overall it was fun, getting used to it. 

watched brave and it was nice.

upset me that when we asked for the youths to do the work they didnt want to let. But its not that important.


banana chocolate cake

21 Aug

1/2 cup Unsalted butter (113g)
3/4 cup Sugar
1 Egg (beaten)
1 tsp Vanilla
1 1/2 cup Banana (mashed)
1 1/2 cup Cake flour
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1/4 cup Cocoa powder
2 tbsp milk (to add moisture to the chocolate bottom)
1/2 cup Chocolate chips (mini)
1/2 cup Walnut (roasted & chopped)

Preheat oven at 175 deg C, line the base of a 8 inch square tin
1. Cream butter and sugar until light and fluffy.
2. Drizzle in the eggs, follow by vanilla and mashed bananas. Beat thoroughly till well corporated.
3. Sieve cake flour, baking powder, baking soda and salt into the butter mixture. Mix well with a spatula.
4. Divide the batter into half. Add cocoa powder and milk into 1 portion. Spread this chocolate portion evenly into a 8 inch square tin.
5. Spread the remaining plain batter evenly on top of the chocolate batter, swirl gently with a knife.
6. Sprinkle chocolate chips and walnut on top.
7. Bake in pre-heated oven at 175 deg C for 25-30mins. Cool and cut into squares to serve.

internship 16-21 aug 2012

21 Aug


got to sit in on the planning meeting .. found it okay 

wondered how come we never teach about moving in power in our daily lives


kris vallotton conference 

met up with pmc people


felt that i was suppose to go shopping with cathay vallotton but no clue why and neither did i really get anything out of it neither does she know me

didnt get to eat dinner with them even though i was suppose to been able to 

still cant relate nor connect to justin and bryan and yuru

felt heat on my feet-sleeping that time 


saw vision in the morning 

got to enjoy my afternoon and got gold dust 


helped out at the walk a mile booth…

got oil on my hands which leon passed to me… then we rubbed it on our faces 


off day- watched tv 

my breakfast came at 12- that upset me …so late somemore


got one gold speck on my face above my lip apparently there was 2(aunty carol said) but i only saw 1. 

felt lost at the old folks …cause i dont speak hokkien and a little bored


internship 14-15 aug 2012

16 Aug


one good thing is i got to go home for dinner and i learnt that im not someone who has a heart for old people.

one bad thing is that i couldnt not communicate with them. and also felt sad that we didnt pray for healing for those who had dementia. 


one good thing was got to get the a guide to youth drop in centres, although it wasnt a great help. and 

one bad thing was i was wondering issit really impossible to integrate living a lifestyle in power instead of just teaching them go mission trips and go here and there. Another thing was that i didnt like that we are so dependent on mission trips and that many of them (congregation) just wanted to do the one mission trip one outreach event then done. Its not part of their life, its just something they have to do and in order for us to move in power we have to do these things if not its impossible and even then alot of them are only doing love and not power. 

seafood paella by curtis stone

13 Aug

lava egg

13 Aug

60g refrigerated eggs, ie, cold eggs, are used here. Boil a pot of water enough to cover the eggs. Reduce heat so that the water is just bubbling. This is important as you do not want the eggs to ‘jump’ in the process and get cracked. Use a spoon to place the eggs into the bubbling water carefully. Let them cook for 7 minutes, uncovered.

Prepare a bowl of ice water. Remove the eggs immediately and plunge in the ice-cold water. This helps to stop cooking. Remove after a minute and gently tap the shell with a spoon. Carefully remove the shells and cut it open to see the results. Voila! Your $1.50 lava egg! Well, not exactly. You need to season and ‘colour’ it first, which I will share in my next post. 😉
I have only marinated the egg you see here for 3 hours. If you want the brown hue to penetrate more into the egg white, you have to keep the egg in the marinade for at least a day.

Marinade for 2 Lava eggs:
5 tablespoon Light Soy Sauce
3 tablespoon Water
3 tablespoon Mirin
2 tablespoon Brown Sugar
1 teaspoon Superior Dark Soy Sauce

How to do it:
Combine all ingredients in a pot and bring to a simmer.
Once sugar has melted, let the marinade cool completely.
Place 2 lava eggs in a zip-loc bag and carefully pour the marinade into it.
Carefully squeeze all the air in the zip-loc bag out (ie, no air pockets) so the eggs will be completely in marinade.
Marinate for at least 3 hours or overnight.
To serve, drain eggs from marinade and cut into half.

If you have problem squeezing out the air of the zip-loc bag, just let it be. You just need to shake/turn the eggs occasionally so the eggs will be evenly coated and tinted with the marinade.
If you marinate the eggs overnight in the fridge, bring out of the fridge at least 1/2 hour before serving so it will not be too cold. Unless you don’t mind eating cold eggs.

homemade waffles with caramelized apples

13 Aug

3/4 cup/168 g sugar
1 vanilla bean, split lengthwise
1/2 cup (1 stick)/113 g unsalted butter
6 Pink Lady apples (about 2 1/2 pounds/1.1 kg), cored and each cut into eight 1-inch-wide wedges
½ cup/65 g raisins
1/4 cup/55 g heavy whipping cream
1 1/2 cups/245 g all purpose flour
3 tablespoons/42 g sugar
2 1/4 teaspoons/about 5 g baking powder
3/4 teaspoon/about 3 g baking soda
3/4 teaspoon/about 4 g salt
1 1/2 cups/360 ml whole milk
1 large egg
3 tablespoons (1/4 stick)/40 g melted unsalted butter
Nonstick cooking spray
1 1/2 pints/710 ml vanilla ice cream


Place a large heavy frying pan over medium heat. Add the sugar. Using a small sharp knife, scrape the seeds from the vanilla bean into the sugar and add the bean. Cook for 2 minutes, or until the sugar dissolves. Stir in the butter. Add the apples and toss to coat.
Cook, stirring occasionally, for 5 minutes, or until the apples begin to soften and release their juice Stir in the raisins. Continue to cook, gently tossing the apples occasionally, for 5 minutes, or until the apples are tender but still hold their shape and the caramel sauce forms. Stir in the cream.
Meanwhile, preheat the Belgian waffle iron. Preheat the oven to 200°F/93°C. Sift the flour, sugar, baking powder, baking soda and salt into a bowl. In a separated bowl, whisk the milk, egg and melted butter to blend. Add the milk mixture into the dry ingredients, whisking constantly to avoid lumps.
Ladle about 1/2 cup/105 ml of the waffle batter onto each of the two 4 1/2-inch-/11-cm-square grids or about 3/4 cup/155 ml over a 7-inch-/18-cm-diameter grid on the waffle iron. Cover and cook for 5 to 8 minutes, depending on your iron (most new irons have a timer), or until the waffle is golden and crisp on the outside and cooked through. Transfer the waffles to the oven tray and keep them warm in the oven, while cooking the remaining waffles.
Cut the square waffles diagonally in half or cut the round waffles into 4 wedges. Place two hot waffles triangles or wedges on each plate. Spoon the caramelized apple mixture over the waffles. Scoop the ice cream atop and serve immediately.