The Birthday of a very special person...

She's always been a step ahead of me, born a year before I was, had higher grades in academics, a rank higher in placement, stronger and faster in sport, more creative and impressive at art.....but despite how quickly success and achievements carry her forward all these years, she has always took the time to turn around; check on her lil' sis, pat me on the head and offer a hand to guide me along.She's my inspiration...my role model..and everything I've ever wanted to be. Thanks Jie(sis) for setting such high standards for me to compete with. For paving the path ahead for us both..and for always looking out for me. For giving me a push when I needed it, and for holding me back when I charged aimlessly like a wild bull. I never understood...I never realized it was "for" me;not "at" me. I'm finally able to appreciate the many sacrifices you've made... but don't assume I'm never going to pick another fight with you again *evil grin*. You can be ridiculously difficult sometimes *Bonk's jie on head*!~

Happy Birthday Jie...Have A HAPPY HAPPY birthday! Have a HAPPY HAPPY everyTHING really... :) cause that's all I want for you...and its exactly what you deserve. I hope it means something to you when I say "I have your back"(a little less capable..but still willing *wink*)...I want to be the sister you are to me.
Here's sis's favorite dessert. We used to have these "custards" (we call them) with our lunch at hawker stalls in Oldtown Ipoh. I played around with a couple of recipes. Found this one...which I added a little Irish cream to; turned out devilishly delicious~ I'll make it for her when I'm in Singapore next week *jUmps ArouNd* YAY~

*ps: THIS blog(journal) of mine was initially my sister's brilliant idea...those who love what I do should thank her for her ingenious suggestion of a "cooking blog" hehe :)Caramel Cream Custard + a naughty hint of Irish cream liquor

95 gms castor sugar + 3 tbsps water (cooked over low heat, stir continuously till a thick golden consistency is formed)

250 ml full cream milk
50 ml irish cream liquor (I used Baileys)
3 large eggs
40 gms castor sugar

Beat eggs and sugar in a large mixing bowl till light and fluffy. Add in liquids and stir well to combine.
Preheat oven to 170 degrees and warm metal pudding moulds in the oven as you work with caramel on the stove. When ready, place hot moulds in a large baking tray and divide Caramel mixture evenly into 4 100ml capacity moulds (my photographs were taken of one I made in a shallow heart shaped mould just to suit the occasion ;). Pour custard mixture to top up moulds and pour 1 inch of hot water into the baking tray before returning it into the oven. Bake for 15-20 minutes or until custard has set. Leave to cool and chill in the refrigerator till firm. UNmould upside down only serving platters. Caramel should run down the sides like a stream of delicious golden sauce.