Saturday, February 9, 2013

Happy Snake Year!

祝大家蛇年步步高升,岁岁平安,年年有余,身体健康,万事如意!
最重要的是读书和工作时不要吃蛇!
Wishing everybody a happy and prosperous Chinese New Year! 

11 comments:

  1. Hi Miss B,
    Here's wishing you and your family a happy, healthy, wealthy and prosperous Chinese New Year 2013.
    Hope it''ll be a great year for all of us :-)

    ReplyDelete
  2. Hi nasifriet,
    Sama sama, happy new year to you and your family! :)
    I certainly hope it will be a good year!

    ReplyDelete
  3. Hi SSB,
    祝你蛇年行大运,要蛇(啥)有蛇(啥) !

    ReplyDelete
  4. Hi Miss B

    恭喜發財
    大吉大利
    萬事如意

    Wishing you a very Happy Year of the Snake - may it bring you prosperity, happiness and good health!

    ReplyDelete
  5. Hi plumleaf,
    Happy new year ! Wishing you and your family good health, good luck and lots of happiness for the year of the snake.

    ReplyDelete
  6. Hi Bee,

    祝..新年快乐, 身体安康
    万事如意, 蛇年行大运~~

    mui

    ReplyDelete
  7. Bee,
    Happy Lunar New Year to you and your love ones.
    Wishing you 蛇年行大运., 万事如意, 身体安康

    mui

    ReplyDelete
  8. Hi mui mui,
    祝你蛇年要蛇(啥)有蛇(啥), 蛇来运转,万事如意!

    ReplyDelete
  9. Hi Ms B,

    Happy CNY! Being away from home (I mean Singapore), I know that CNY is never the same... but I reckon with all the goodies that you have baked, your CNY at Belgium must have been good for you.

    You are right... my pineapple tart investigation has shown that Mandy's recipe is the best out of the three recipes :D

    Zoe

    ReplyDelete
    Replies
    1. Hi B,

      Nice to have you analyze lots of pineapple tarts baking with me. We sure love our pineapple tarts... LOL!

      You are right that yours are the enclosed ones and so they are much more easier to handle. I baked my open-faced ones for just 13 mins and I reckon our baking times vary due to their difference in sizes and our ovens. I reckon that baking time is critical for open-faced pineapple tart baking as my oven is fan forced which can be over-bake food easily with its high heat and so 13 mins is the optimal timing for me.

      Yes that I did tried Wendy's recipe (http://bakeforhappykids.blogspot.com.au/2012/01/getting-ready-for-chinese-new-year.html). Her recipe is good but I still prefer Little Teochew and Mandy's recipe. I'm surprised too that either cream cheese or milk powder can't enhance the melt-y taste of these tarts further. Next, I'm curious to try Sonia's and Cook.Bake.Love's recipes. These two recipes especially Sonia's one are very well-reviewed but all I need now is to find time and pineapples to bake more tarts again...

      Cheers!

      Zoe

      Delete

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Thank you for dropping by my blog and taking the time to comment. All feedback and comments are greatly appreciated. Please leave your name (real or nick) if you would like me to answer a recipe question, otherwise all. anonymous questions and comments will be strictly ignored. Anonymity is one of my pet peeves. And any spam or links to adverts will be deleted. Thank you and have a nice day!

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