Call for SONGKRAN 2014

Originally posted on MANILA.METRO by Caloy73:

Songkran at  Khao Sanh Road

Songkran at Khao Sanh Road

We will be oraganizing a group for Songkran 2014, the super-fun Thai New Year celebration. Songkran 2014 begins April 14 and continues through the week. Those interested, kindly send your messages. Details shall be emailed in due time. A tour of Bangkok’s best male-oriented spas will be part of the itinerary.

The most fun festival in South East Asia:

Check This Link:

This is an excerpt from Lonely Planet’s A Year of Festivals.
Location: Throughout Thailand

Dates: 13–15 April 2014

From Lonely Planet

Level of participation: 5 – Songkran is a no-holds-barred water fight, and tourists are fair game, both to be soaked and to do the soaking

The Lunar New Year in Thailand marks a time when the country literally goes to water. Part a time of respect and part riot, Songkran is an occasion when images of the Buddha are ‘bathed’ and…

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No Desert? Try this!









4 tablespoons sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg – beaten
3 tablespoons skim milk
1 tablespoon vegetable oil
2 salted caramels

What to do:
1. Into a small bowl add: flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.

2. Pour mixture into a regular sized coffee mug. Drop caramels into center of mixture one at a time.

3. Microwave on high for one minute and 30 seconds. If needed {if cake batter is still gooey}, microwave on high for up to an additional 30 seconds.

My favourite curry buns


Curry Buns (10 pieces)
Adapted from Zoe of Bake for Happy Kids, who adapted from I Can Bake by Agnes Chang

Basic Sweet Bun Dough 



  • 400 g high protein flour, sifted (Bread flour)
  • 100 g low protein flour, sifted (I used cake flour)
  • 1 tsp bread improver, optional (I did not use)
  • 10 g milk powder
  • 1 tsp salt
  • 1 tbsp instant yeast
  • 100 g castor sugar (I used 50 g)
  • 1 egg
  • 220 ml water


  • 75 g butter / margarine (I used 75 g of olive oil)


1 egg, lightly beaten with 1/8 tsp salt


Pandan leaves cut into 1 cm strips, 10 pieces


  • Put all ingredients A into a bowl or breadmaker and mix into a smooth dough (I mixed for 20 mins in the breadmaker)
  • Add B (the butter or oil) and continue to knead until gluten has developed and it can be stretched into a very thin layer.
  • Cover with a piece of damp cloth and leave to rise until it doubles in bulk. (1 hour)
  • Punch down and knead again until smooth.
  • Divide into desired portions (85 to 90g) and shape into balls.
  • Cover with damp cloth and rest for 10-15 mins
  • Fill with the curry filling (recipe below) and shape into rounds. Tie each bun with 1 strip of pandan leave.
  • Leave to rise till double (about 30 mins).
  • Egg wash, and bake at 200*C for about 15 mins.