My Quay Lo was a pig in mud on his birthday

I started to celebrate my Quay Lo’s birthday 4 days ahead. Last Sunday, we celebrated with friends and family. I made Nasi Lemak for dinner and cream puff for dessert. We had a wonderful time together eating, chatting and laughing.

Nasi Lemak, Sambal sotong(cuttlefish), deep fried onions, tamarind prawns

french beens, deep fried ikan bilis(anchovies), kangkung, hard boiled eggs, sambal ikan bilis, cucumber

Rendang Chicken, toasted peanuts

I am sorry the photo quality is not so good because I used the point and shoot camera to take those photos. I did not want to make my guests wait for me to take pictures of the food before they eat.

Then on Monday, our good friends bought us lunch to celebrate again. I was too busy chatting and I enjoyed the dim sum so much that I completely forgot to take photos. My Quay Lo was very happy because he did not need to wait for me to take photos before he can start eating. LOL!

On Wednesday evening, just before twelve midnight, I surprised my Quay Lo with a Quay Po creation dessert. It was very delicious and if you would like to try making this, it is very simple. I topped the vanilla cream custard with roasted mini marshmallow and decorated it with sliced fresh apricot and a dollop of raspberry jam. I will call this "Quay Po's Delight". 

Then came his actual Birthday on Thursday, I made him a simple American Dinner. I served him grilled wagyu beef, baked potatoes, and endives salad with green goddess dressing. This salad is adapted from Jamie Oliver's recipe. I love the deep fried capers in the salad and the dressing is wonderful. This will be a regular salad in our diet for sure.

This is what my Quay Lo said about his birthday dinner

Quote:

“This is simple American fare...broiled steak, potatoes, pan juices deglazed, spiced, and reduced to a perfect consistency, a green salad, with a fresh homemade dressing...simple. However, not everyone can get the perfect balance in flavors, or know how the spot the perfect cut of meat, and know the perfect timing of the turn of the meat in the grill pan. Not everyone knows the nuances of flavors in green goddess dressings, ballanced against the slightly bitter taste of endive, so that the combination of flavors please the palate. Not everyone can do "simple". It involves a very subtle set of ingredients (this meal a good example). Simple, and subtle demand perfect preparation or it all flies out the window. My Quay Po can. Thanks my dear. A perfect dinner.”


What my Quay Lo said worth all the effort cooking the dinner for him. Looks like I am now stuck for sure being his cook for the rest of my life since I am totally addicted to his recognition and appreciation. LOL!

Dessert served was his favorite Orange Cake.  The recipe of the Orange Cake was adapted from Lena of Frozen wings with modification.  I frosted the cake with mascopone butter frosting.  It was a combination made from heaven.  The cake came out a little dry but the flavor was mouth watering worthy.  On hind sight, I should have taken the cake out of the oven five minutes earlier. When we ate the cake on the second day, it seemed more moist and taste even better.  I wonder why.

Orange Cake with mascarpone frosting

 

This is featured in Asian Food Channel (Official) Facebook page on 23 August 2012

Ingredients :

225g all purpose flour

150g sugar

3 eggs

125g butter, softened

90ml milk

2 1/2 tbs finely grated orange zest

11/2 tsp baking powder

1/4 tsp salt

Method:

Preheat oven to 350F/180C. Lightly grease a 8" square pan. Beat flour, sugar, eggs, butter, milk, orange zest, baking powder and salt in a large bowl with an electric mixer at low speed until well blended. Increase the mixer speed to medium and beat until pale and thick, about 3-4 minutes. Spoon the batter into the prepared pan and bake for about 25-30 minutes in my oven at 160C or until inserting the skewer into the center of the cake and come out clean.

Mascarpone butter frosting

Ingredients:

125g mascarpone

125g butter, softened

¼ tsp grated lemon zest

1 tbs lemon juice

2 tbs orange juice

175g icing sugar,

Method:

Sift the icing sugar, and set aside. Put the mascarpone, butter and lemon zest into a bowl and beat together. Add the icing sugar, about one-third at a time, working each addition in completely before adding the next, until you have a thick paste.  Add 1 tbs lemon juice and enough of orange juice to get the right consistency for the frosting. Spread the icing on the cake and decorate with orange slices.

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