Sydney 27th July to 4th Aug 2013

This trip photos took me a long time to sort out and post as I have been very busy. Eversince I came back from Sydney, I hardly have time for myself. Every day is very routine - work,home and hospital. This past 2 weeks is even worst. Mum's house reno, work and hospital is taking up most of my time.My dad has been very sick, unfortunately he passed away last week when he did the Talc Pleurodesis. It was all so sudden and we did not expect this to happen as he was feeling perfectly alright after the procedure but things changed and he was sent to Intensive Care Unit. He had been very brave and had suffered alot during his 6 weeks stay at the hospital. He had wanted to come home but his condition do not allow him to do so. He was looking forward to see the newly renovated home too.This has been a very difficult time for all of us, and we are so sad by the passing. I am greatful to some of my good friends who have been giving me support and encouragement. At times, the company of friends is incredibly comforting. Papa, I will always love you and I miss you alot. May you rest in peace.

Life still goes on, I want to live my life without stress and worries, I don't need to be rich and famous, I just want to be happy.

The best ribs I ever had at RanoR. 

Awesom get together.

Party cum BBQ specially organised by my friend. I was very suprised that he got all his family members to have this get together with us.

Night view of the Sydney Bridge and Opera House.

The Olympic Park

Great dinner at Sunny Harbour Seafood Restaurant @ Hurtsville.

Bondi Beach, Australia's most famous beach, is located in the suburb of Bondi, in the Municipality of Waverley, seven kilometres from the centre of Sydney.

Bondi Beach

The best dinner at Nick's @ Darling Harbour. 

Finally I get to see The Three Sisters. The last time when I was there, I couldn't see a single thing as it was very foggy.

Nice view of The Three Sisters. It was so freezing cold.

Woolongong meaning "Sound of the Sea" is a seaside city located in the Illawarra region of New South Whales.

Woolongong

It's freezing cold and this guy is going for a dip in the pool.

Paddy's Market has over 1,000 stalls, onc section sells fresh groceries like fruits/vegetables/spices while the other section sell..everything from souvenirs/phone cases/cloths/bags/toys/cosmetics etc.

Coles Supermarket is an Australian Supermarket chain owned by Westfarmers.

Nice Chinese Lunch at Blue River Chinese Restaurant @ Woolongong.

Emery's Seafood - the best place for fresh and affordable seafood.

Lunch at Jenolan Caves.

Jenolan Caves are caves in the Blue Mountains, New South Wales. This place is worth the drive and the caves are so beautiful and mostly left unaltered.

The ferry ride is a very enjoyable way to reach Watson's Bay. 

Watson's Bay

Yummy lunch at Dolyes @ Watson's Bay. The oysters taste so good. The Doyle's Fisherman's Paella taste awesome - their own version of this famous dish. local Fish Crabs, Prawns, Scallops, Calamari & Mussels, with Saffron rice served separately.

Dinner @ City Extra - love the Pumpkin Soup

My favourite T2 store selling all kinds of tea and Tea Sets.

Love this Bunnings Warehouse.

Lunch at Alia Fountain Cafe @ King Cross

Cooking a feast for my friend using the least ingredients that I can find in the supermarket. Fried Rice, Chilli Crabs, Tom Yum Goong, Stir Fried Vegetable and Tom Yum Mee Hoon Kueh. Home cooked food is still the best.

Hunter  Valley Chocolate Factory

Darling Harbour is a harbour adjacent to the city centre of Sydney.

Pandan Chiffon Cake

Pandan leaves have a unique taste and aroma and widely used in Thai desserts. I have even placed in my car to get rid of insects. You can also make juice by boiling the leaves and letting them steep.

Here I am baking my favourite Pandan Chiffon Cake as per requested by my family using my favourite recipe of all time.

I'm submitting this to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Strawberry Swiss Roll

This cake was done few weeks ago and I only managed to find time to post it now. I was taking a short break from baking as my dad was ill and mum's home will be under renovation too. Everything came at the same time and everyday have to rush between hospital, work and home.

Health is Wealth, The weathiest thing you ever own is good health. If you are extremely rich, it doesn't do you much good if you health isn't good and you can't enjoy the money. I hope my dad will be strong and recover soon.

I 

Sicilian Orange Cake

I adore citrusy scents and flavours and came across this highly raved Scilian Orange Cake while surfing the net. The star ingredient is of course the orange and the fragrance is awesome. The use of orange juice does add a citrusy tang and aroma to it. It's actually a very simple recipe, but the result is a buttery and irrestible orange butter cake. This cake is rich and moist due to high content of butter and the generous amount of fresh orange zest and juice.

Sicilian Orange Cake 

Recipe Source: Sonia 

Ingredients

250g unsalted butter, softened
200g caster sugar 
4 medium eggs
grated orange zest from 2 oranges
250g self raising flour 
120ml freshly squeezed orange juice
1/2tsp Rum, optional ( worth to add this ! )

Method:

1. Preheat oven to 180C. Grease and line a cake pan. 
2. Using an electrical beater, cream the butter and sugar until light and fluffy. 
3. Beat in the eggs, 1 at a time, beating well after each addition, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest and rum. Add the flour all at once and mix well, then slowly mix in the orange juice.
4.Scrape the batter into the prepared pan and bake in preheated oven for 45-50mins or until a skewer inserted into the center of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminum foil. 
5.Leave the cake, in the pan, to cool on a wire rack, then unmold and serve.  

* Am using 8 inch heart shape pan*

Mini Orange Chiffon Cake

One of my favourite flavours of all time, orange. This Orange Chiffon Cake has that wonderful light and spongy texture. The lovely orange rinds enhance the taste and aroma of the chiffon. This finely grated zest brighten up my kitchen whenever I baked this. 

Orange Chiffon Cake

Orange Sponge Cupcakes (香橙海棉小蛋糕)

Recently seen alot of bloggers baking Orange Sponge Cupcakes. As I have alot of oranges at home, so I have decided to bake this too. As I just came back from my holidays, therefore I want to bake something simple and easy to get rid of all the oranges.
This light and luscious Orange Sponge Cupcake make a delightul dessert after a heavy meal. I like mine to be served with a cup of Earl Grey Tea. It's really light and tasty and I love that it used both the rind and juice of one orange. And I love it been it's quick and easy.

Orange Sponge Cupcakes (香橙海棉小蛋糕)

Recipe Source: Sonia

Ingredients

25g Corn Oil
35g Fresh Squeeze Orange Juices
3 Eggs (Large, cold from fridge
95g Castger Sugar
100g Top flour or cake flour
1/4 tsp fine salt
1 orange rind

Method

1. Mix corn oil and orange juices together, set aside.
2. Mix flour and salt together, sift them twice, set aside.
3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy. The source is using KA mixer with balloon whisk, 3 mins at speed 8-9, 10 mins at speed 4-5, 2 mins at Speed 1-2, total time 15 mins) As I am using Kenwood, so I adjust accordingily.
4. With mixer running, add in orange rind, add flour spoon by spoon, the add in corn oil + orange juices, do not overmix. Remove mixing bowl, use a spatual to fold the batter till well combined.
5. Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on countertop twice to remove air bubbles.
6. Bake at pre-heated oven at 170C for 25 mins at middle rack.

Pandan Chiffon Cake

Pandan Chiffon Cakes are widely sold aound Singapore. My all time favourite chiffon cake is still the Pandan flavour. First time that I baked with a perfect top layer with no crack lines. I have tried many other recipes and here's the recipe that I love very much as there's no food colouring involved, all the flavour of the cake comes from the pandan juice made from pandan leaves.