About Me

Hi, I'm Ann Low, the author of Anncoo Journal.
My blog has just passed 5 full years on February 10 and is time to update About Me to all my readers and followers.

I started blogging since 2009. It all started when a friend asked me to look up cake recipes online. Since then, I started my own blog Anncoo Journal. From a computer and gadget illiterate, I now shoot my own pictures and share my recipes on my blog. I love to try something different from experimenting with flavours to researching on ingredients.

After I retired from my office job, I wanted to have something to do at home. I took up  baking and cooking lessons for about a year and progressively started to experiment at home like a mad scientist. I love to bake and cook for both my family and friends. I also acquired a strong passion for culinary skills from a very young age by watching my grandmother prepare delicious meals for the family. I gave my creations to my neighbours and friends who started to complain I was making them fat. When I blog, I get satisfaction from sharing my recipes with my online friends and chatting with them about baking. I also made a lot of good friends from blogging which makes my life more interesting.  It spurs me to make at least three recipes per week but I cut down to two recipes now as I like to spend more time on exploring more recipes. I especially love baking because baked pastries can be kept in the fridge to be enjoyed for longer periods. They are also pretty to be given as gifts and it is heartwarming to know that my friends and family enjoy them. In my free time I also like to do some handicrafts and tend to my garden which grows a myriad of cooking ingredients and herbs like, basil leaves, curry leaves, dills, galangal, limau purut, ,  pandan leaves ....

I remember my first creation was a blueberry cheesecake. In my ignorance, I put too much colouring that my friends' and family's teeth turned blue. While it was funny, it became a learning experience for me. I also try to use ingredients that are as natural as possible.

I believe that baking is an art and want to share my baking and cooking experiences with everyone in the world.
So please feel free to browse around.

All images contained within this site are the sole copyright of Anncoo Journal © 2014
No images may be reproduced or used without prior consent. 



26 comments:

Welcome to my humble blog and thank you for taking your time to comment. I love to hear from you.
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All images contained within this site are the sole copyright of Anncoo Journal © 2009 ~ 2014
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  1. Wow thanks for replying so soon...!
    I actually live in the U.S. and i don't think there's any here:( Keep up the awesome cooking/baking!

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  2. Una gran lección un legado de abuela y tías es una bendición,felicitaciones por tu cocina,cariños y abrazos.

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  3. Thank you Rosita for your compliments :)
    Wish you have a wonderful day.

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  4. Anncoo, so happy to meet you via Squash Love Blog Hop. Now I get to enjoy your beautiful blog ;-).

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  5. Your Taiwan Tofu Cake recipe was fantastic.Have fail twice using other Chef's Tofu Cake recipe. Thanks God, I got myself landed in your blog. Just one try and it came out right. You can view your beautiful cake in my facebook. I am June Chan. Thank you very much.

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    1. Hello June, Thanks for letting me you enjoyed the Tofu Cake. But I can't find you on facebook. Perhaps you can click the 'Like' on my facebook at the front page so that I can locate you :)

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  6. HI, you have great talent and what super photos. I love the Mooncake Jellies, so glossy and precise in every curve and peak. I stumbled onto your blog because I was looking for some fruit jellies to introduce into the menu in our two small boutique hotels in Sri Lanka. They have some of the best pineapples, bananas, papayas and passion fruit that are sadly missing in Singapore. I abhor buying fruit here! Cynthia Wee-Hoefer

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  7. Hi ! I am a fan of your blog! I need your help, mothers day is coming up and I want to bake a cake for family. As my grandma is involved, which recipe would you recommend that will be less sweet cake and adults and grandma will like it? // ah pei

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    1. Hi Pei,

      Thank you for leaving your comment here. I think you can try the chiffon cake recipes. Most of them are not very sweet and it is soft and light, very suitable for everyone.

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  8. Hi Ann, do u know how to make nyuon ko?

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    1. Sorry, I've never heard of nyuon ko before. Can you explain what is that. Is it a dessert?

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    2. Hi. How to explain? Normally can get from wet market or night market in malaysia. I can send u a pic.

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  9. Ann I find your blog truly inspiring. Your photography is without a doubt the best I have seen and I am looking forward to cooking my way through your delicious recipes. You are very talented as your nieces well know.

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    1. Hi Veronica,
      Thank you very much for visiting my blog and your awesome compliment :)
      Hopefully my recipes will not disappoint you :)
      Happy Baking & Cooking.

      Cheers :)
      Ann

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  10. Hi Ann - inspirational blog you have here. I have a question - can i use the iced skin for the dried fruits and nutty mooncake? Would it work if ball the ingredients then bake it for 10 minutes cool down and wrap with iced skin. Your ideas would be much appreciated.

    Cynthia

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    1. Hi Cynthia,
      I think can add a little nutting filling in the iced skin (snowskin). Because snowskin dough is soft type and cannot keep for many days as it will dries up within few days.
      How about try a small portion and see how they turn out :D

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  11. Hi! I've just found your blog, and I find it quite interesting and inspiring! Recipes sounds delicious and the blog easy to explore. No doubt I will try some very soon... and share on pinterest, if you don't mind! A great thank you from Paris! Agnès .

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  12. HI Ann
    Thanks for the recipes. Can u pls include a search button at your website so that v can search recipes earlier?

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    1. Hi, You can find my recipes either at the Recipe Index at the top or the Custom Search at the sidebar.

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  13. Dear Ann,

    Your blog is amazing! I'd love to be in touch with you.
    Would it be possible for you to drop me an email at janecjj_92@hotmail.com?

    Thanks,
    Jan Jee

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    1. Hi Jan Jee, Thank you very much for visiting. You can subscribe my blog at the blog post below. Type in your email address below Subscribe via Email.

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  14. Hi Ann,
    Your mango mirror cake is so lovely! I was looking at the recipe and your instruction is to beat all the ingredients together including the flour? Won't it be too tough to be beating the flour for too long? (forms gluten). Do you mean you beat the eggs and other ingredients and then fold in the flour at the end when the eggs are done beating? I am going to bake this cake for a birthday and would like your help in clarifying this. Thanks! Wendy

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    1. Hi Wendy, This method of beating all the ingredients together except the oil or butter is the same as beating a sponge cake. Just whisk at high speed to thick (only takes about 2-3 mins) then at the oil last.
      If you have any further questions, please leave your comment at the blog post.

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  15. Hello Ann, got to stop to say wow... what a beautiful mouth watering blog you have in here. I used to do a little Cantonese cooking, but I am cooking simple now. Have no battery! Will show my daughter about your blog, she just start showing interest on cooking. Katy-Mei

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    1. Hi Katy-Mei, Thank you very much for dropping by. Really you can share your cooking tips with me :))

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