Sunday, April 19, 2009
Recently, I have been quiet busy. Therefore, I have not been writing blog for sometime. In the past few weeks, I have been looking into all different type of cup cakes available in the market. Most of the cupcakes made are having butter cake base with butter cream which I find that it is too heavy and dry.
After so much though, I decide to make cup cake with sponge cake and fresh cream. My first creation is strawberry cupcake. Besides having strawberry mousse, I also put in some cut strawberry inside so that to make it more tasty.
Tuesday, March 17, 2009
I have promised my friends to post some Singapore food recipe. This recipe is more of a fusion cooking.
Asparagus wrap with Pork Belly
Thai Asparagus (they are thin so it is easy to cook) 1 packet
Thinly slice pork belly 300g
Sugar 1/2 to 1 Tbsp
Dark soy sauce (Koikuchi Shoyu) 2Tbsp
1. Wash the Asparagus and cut away the harder portion at the bottom.
2. Warp the 2/3 asparagus with the pork belly.
3. Heat oil in a pan over medium heat and pan fry for 3 minutes.
4. Combine soy sauce, mirin, sake and suagr in a bowl the pour the sauce over the pork and simmer in the bubbling sauce minutes till the sauce is reduced.
Note: The sauce can be use to cook Teriyaki chicken also.
Monday, February 23, 2009
“Fraisier” is a French word meaning strawberry plant. The classic La Faisier is a cake made with layers of génoise (sponge), crème mousseline (flavored butter cream) and fraises (fresh strawberries), then covered with a thin sheet of marzipan (almond paste). But due to the humid weather in Singapore, it is not advisable to have covered almond paste on top of the cake. In order to keep the cake, we have to stored it in the fridge but almond paste will become moist once it is fridge. Therefore, I have replaced by covering the cake with chocolate ganache instead of marzipan.
Wednesday, February 11, 2009
In my last posting, I have promised to upload some of the Hello Kitty cakes which I have made previously in the Hello Kitty party. The Hello Kitty cupcakes are top with strawberry cream and the Hello Kitty face is made of white chocolate with dark chocolate crispy ball inside.
Wednesday, February 4, 2009
I will post out the Hello Kitty Cakes that I have done previously on the next few day.
Monday, February 2, 2009
The next dish is stir fry winter bamboo shoot with sweet pea and prawn. This type of bamboo shoot can only be available during this period of time. Another important ingredient to be added is the fry flatfish (dry type).
This is only some of the Chinese New Year dishes. I will add in the others dishes next time.
Since last year, my sister has been giving me a yearly challenge to create cookies that symbolize the zodiac sign. So I have to start looking for ingredient to produce the different parts of the animal. This is not a just a plain cookies, it is wrap with pork floss inside. All my friends and relative just love the cookies.
Sunday, February 1, 2009
Valentine day is about 1 week away from now, instead of giving roses that can last only for a few days, it will be a good ideas to give your love one something sweet, delicious and an unforgettable gift. This is some of the cookies that I have created for Valentine day and it can be given in individual piece or in a bouquet.
This year the Chinese New Year is early and it is only 1 month always from Christmas. Therefore, I have been busy baking cookies after Christmas. I have completed all my Chinese New Year orders 1 week before the actual day and I have planned to experiment and try some new recipe on the last week. But due to the request from my nephew, I only manage to bake a batch of cookies in order to fulfill his wish.
During Christmas time, my sister friend has order some gingerbread from me as a gift for her colleague. My nephew has tried the gingerbread and he just loves it. Therefore, I decided to make some for him with Chinese New Year team.