It’s up! See you there!
It’s up! See you there!
Gladly announcing that I’m moving to my own domain very very soon! I made a promise with myself that I would start looking at making these all more serious once I have regular visitors to my blog. And I really never thought that day would come so early (looking at the commitment I usually had with my previous blogs.). It’s not even been 2 months yet and I already have followers that actually follow my blog posts and practice the recipes in real life. That means a lot to me!
I hope it’s gonne be up properly within this week (oh btw any volunteer on a custom theme? ). Meanwhile, let me go back to my virtual kitchen (read: Photoshop & WordPress) to cook up something awesome for my new ‘house’. Happy Wednesday, y’all!
I’ve always dreamt of waking up to a full set of English breakfast on the table. Ambitious much? As if having pancake isn’t luxury enough, this is what I had for this morning: pancake with poached eggs, pork pastrami, sausage and hollandaise sauce.
I have a thing with any kind of cured meat and I would kill just to get a piece of those grilled meats.
I admit that’s not my best shot of poached egg. I shall blame the photographer for being too hungry that he took the picture of the wrong poached egg… Hollandaise sauce? I do love hollandaise sauce!
Looks messy alright… but this is what you get when you wake up too hungry and pancake and ham is all you can think of. Or you could pay like 10 bucks to get your perfect English breakfast prepared.
Jees, I need to stop thinking about the English breakfast…
I’ve always been mesmerized by the beauty of Pavlova and I always thought it’s that easy to make. Proven wrong on my first trial. True it’s only meringue, but it’s not just a meringue! It’s meringue with a crispy skin and marshmallow-y filling. Now that is hard to achieve especially with my cheap brand 3 year old oven
But rien n’est impossible. Nothing is impossible.
I gotta say there’s no rocket science to achieve the perfect pavlova, it only takes trials and errors. I made it for a good friend’s birthday yesterday. I thought they’re only patronizing me when they said it’s nice, until I saw people started eating it straight from the table before it’s finished being cut. Aha!
When speaking about Milo, what comes to mind first is always the vintage Milo tin that my granny used to hide from us when we’re young. I used to eat raw Milo using my bare hand straight from it. I always thought she wouldn’t know, now that i think about it again, that’s probably why she always hid it from me.
I also had another unforgettable encounter with Milo during my teenage years. My auntie taught me another precious way I so will not forget about eating Milo. Just take out a slice of bread, pour some cold condensed milk on it, and sprinkle Milo on top – as much as you want. And eat it. Oh my goodness! Biting into the soft and cold and crispy Milo goodness… ah… another fond memory
And probably this is my latest Milo encounter – Milo cookies! And I dare say it’s much more satisfying than Oreos. But that’s probably just me. This recipe is definitely a keeper, though for my next baking I will certainly add more butter.
So, do you have your own unforgettable Milo encounter? Do share!
A bestfriend of mine from Sydney is visiting for Christmas this year. I asked her what she’d want me to make for her when she comes, and she quickly mentioned danish pastry, except with pears. So there I had my inspiration of the week of what to make.
I gotta admit that probably danish pastry and puff pastry are my most favorite pastry types. A little bit tricky to make, but the result is totally worth it and it could keep for quite long time. Unlike cakes that will get wet after some time.
Pardon for the lack of food porn. Due to some unforeseen situation, I had to fly to Singapore last Thursday. But call it a blessing in disguise, I got to meet up with almost all my dear friends whom I hadn’t seen in almost a year.
Singapore and I… it’s a love-hate relationship. I paid a visit to the restaurant I worked at on the first day i arrived. I missed my girls a lottttt. And for the first time I had all the pleasure in strolling down Orchard under the wet sky and enjoyed every bit of the moment to myself. When I still lived there, I felt that Orchard was nothing but just a crowd pleaser that i wanted to avoid, but after a year, I’ve seen it from a total different light. It’s actually a very beautiful place with all those vibrant lights and Christmas music they’ve started to play…
Singapore has definitely been a huge part of my life – where I’d grown up and made lots of fantastic friends. It’s great catching up with all those peeps over short meals. I literally had to rush here and there and arranged all appointments in one day because i also had my own errands to do there. Sorry for other friends whom I hadn’t got time to contact, mostly is because I knew you’re coming, or you’ve just been here.
I’m definitely going back again some time… for holiday.
So for my birthday this year, somebody brought me to Europe for 2 weeks. Turkey, Italy, Belgium and France. An eye-opener indeed of what life is like on the other side of the world and a chance to prove myself if Paris was like what I saw in movies. Is it really the most romantic place to be on earth? Hm… I don’t know. Maybe Brugges is much more a better place for romance. Is life in Europe is all that glamorous? Not really i suppose, but it’s truly a beautiful place. Waking up to rustic boulangerie just next to our apartment, walking hand in hand against the windy cold weather, cycling on the street amidst all the historical landmarks… ah… I’m one lucky girlfriend this year indeed. But in return I also brought home 10kg of baking chocolates from Belgium to bake him this cake. (sensed any lame excuse?)
And this gorgeous mudcake was made entirely out of those dark chocolates original from the chocolate heaven. For your indulgence …
Yes the chocolate ganache was thick. was about to say “too thick” but no chocolate coating is ever “too thick”, right?
Chocolate mudcake (with raspberry sugar)
Do you know that being able to make a good marshmallow is a pride for a .. ehm… pastry chef? Actually I hate calling myself a pastry chef because I’m not one and still very far from being one. But since I’m the only one operating my kitchen, I *have to* be one (yucks).
Okay move on.
Marshmallow. Me gusta! Bring me to any buffet restaurant, the moment i see a chocolate fountain, I know I will have to monopolize that station forever and ever with sticks of marshmallows prepared on my table even before I start picking my hors d’oeuvres. Hm, yeah. *sheepish*
Right one year ago at the restaurant I worked at in Singapore, we’re suddenly told to make marshmallow from scratch. With 100% natural ingredients. Excited much? That means no corn syrup too! Only at that moment I knew that we could actually make marshmallow. And it isn’t hard at all really. You only need to have a proper candy thermometer with you.
The recipe that I’m giving below of course has the corn syrup in it. Don’t be stupid. Why would you waste your time longer to indulge in your homemade marshmallow when you could just easily grab a very cheap bottle of corn syrup off the shelves? Besides, nobody cares. It’s not as if you bought a ready made Betty Crocker packed flours.
- adapted from joythebaker’s recipe
My whole family loves mocha flavour. When I still lived in Indonesia, I remember that every year for everyone’s birthday we always ordered a huge mocha birthday cake from this well-known shop called Tip Top, a classic Dutch-influenced restaurant that’s apparently very well taken care of. My mom also just sent me a picture of my dad’s birthday cake yesterday, and guess what? It’s the same birthday cake we used to have together! And then pictures of my memory lane started to play in my brain.
This is my old classic recipe that’s apparently a rocker. I am so happy because after my blog was officially announced amongst close friends, I received 4 orders for this flavour cupcake alone last week. It’s beyond my expectation! So I guess it’s just about time for me to post about this on my blog as well.
Mocha Cupcake with Mocha Buttercream Frosting (yield 6 cupcakes)