The Spices Of Life. I have never felt this productive in my life since my older girl decided to join the cheer team. While theres certainly a lot of joy involved in parenthood, it is not unusual to also feel overwhelmed with  a busy schedule between my two girls band lessons, art classes, seven days a week of gymnastics and cheer practices, and competitions, leaving me exhausted by the end of the day. Its one of the main reasons why I have been blogging less. But today I was determined to block everything else out and just stay focus on the task at hand. If youve been following my Facebook page, I have mentioned that I have been cooking up a frenzy to fundraise for a koi pond for my dear husband. What Causes Fruit Cake To Crack The Whip' title='What Causes Fruit Cake To Crack The Whip' />We had a beautiful little pond at the old home and I know he misses it. One of the dishes Ive been making is a Malaysian dish called Char Kuey Teow per a friends request who misses his homeland food. I have never seen or tasted it but I gave it my best shot. After carefully studying the ingredients of Char Kuey Teow,  I made a first batch and waited for my daughter to come home from school to taste test it. She gave me thumbs up. After delivering Char Kuey Teow to my customers, I anxiously waited for my critiques as if I was on Chopped. I received high marks on my first try, it gave me the confidence to challenge myself even more. Ever since, I have more Malaysian customers who requested me to make Char Kuey Teow almost every week. Strawberries-And-Cream-Cheesecake-Cake3.jpg' alt='What Causes Fruit Cake To Crack The Whip' title='What Causes Fruit Cake To Crack The Whip' />My husband has been complaining because I sell out every single order of Char Kuey Teow every time and he still hasnt had a chance to taste this dish yet. Char Kuey Teow literally means Stir Fry Rice Cake. It is one of the most popular street food in Malaysia, and is considered a national favorite in Malaysia and Singapore. Many people from all over Asia travel to Penang just to indulge in a plate of it. Char Kuey Teow is made from fresh flat rice noodle and stir fried over very high heat with shrimps, slices of Chinese sausage, fishcake, eggs, bean sprouts, and chives. Whether youre a bride, a cakecurious baker, or a cake design professional, there is a lot to know about fondant. There are many things I wish someone had told me. We dont need dessert. I mean, of course we need dessert, but we dont cut a fat slice of layer cake for the vitamins and minerals, ya know Yahoo Lifestyle is your source for style, beauty, and wellness, including health, inspiring stories, and the latest fashion trends. This tutorial covers chiffon cake ingredients and techniques so that yours will always turn out well. Includes solutions to common chiffon cake problems. A classic red velvet cake recipe moist, delicious, and a deep red color. Top with thick, tangy cream cheese icing for a pictureperfect red velvet cake. It is is traditionally stir fried in lard, with crisp pork fat cubes to add the smoky flavor, richness, and crispy texture to the dish. I am fond of banana leaves so I like to serve Char Kuey Teow on a piece of banana leaf on a plate not only to enhance the lovely subtle aroma that it lends to the dish but also to achieve a more Penang authentic style. RECIPE Malaysian Char Kuey Teow. Ingredients. 1. 2 oz fresh noodle. Chinese sausage, sliced. DIRECTIONSPreparing Crispy Pork Fat Cubes. Im sorry, theres no heartbeat, my doctor said to me. She didnt sound very sorry, leaving the room so quicklyostensibly so I could pull up my. The Dressrosa Arc is the twentyseventh story arc in the series and the second and final arc in. Pork fat can be purchased at Asian stores. Ask the butcher. Crispy pork fat can be prepared a few days ahead. O Ursinho Ted Dublado Completo Youtube Super here. Remove pork skin. Dice the pork fat into small cubes but not too small. They will shrink during the process. Put them in a large pot and render the pork fat cubes over medium heat, occasionally stirring. As the cubes release more and more fat, the rendered fat tends to splatter quite a bit so be careful. Its done when the pork fat cubes are brown and start to float and not burn. Turn off the stove. The lard pieces will continue cooking in the hot oil. Cook until golden brown. Remove them from the oil. Drain the crispy pork fat cubes on a paper towel or a strainer. Let it cool and store in a air tight jar. Store pork oil separately. Crispy pork fat that is stored on top of the counter top near the stove or in the pantry will last about a month and stays, the freshest longest about a year when you keep it in the refrigerator between uses. Preparing the Sauce. In a small bowl, combine the sauce ingredients and mix well. Preparing Noodle. If you dont have access to fresh noodle, you can make your own rice noodle click here for the recipe. Noodle can be kept at room temperature for a day. Do not keep the noodle in the fridge as it becomes brittle. Separate the noodle strands. Set aside. Preparing Fried Fish Cake. Fried fish cake can be homemade or purchased at Asian stores. You can prepare fish cake days ahead. To make fish cake, combine a pound of tilapia fillets, a shallot or white part of green onion, a tablespoon of fish sauce, ground black pepper, 12 teaspoon baking powder, 1 tablespoon tapioca starch in a food processor and whip into a smooth paste. Transfer 12 of the fish paste onto the plastic wrap. Wrap it up and flatten it to make a patty. Chill the fish cakes in the freezer for a few hours or overnight. Thaw fish cake before frying. Heat vegetable oil over medium high heat. Add in the fish cakes and fry for 1. Flip the cakes occasionally so they brown evenly. Eat well. Stay healthy.