I’ve been quite stress out with the coming exam, my French lesson (which I’m really behind) and also worrying my budget for Europe next year which make me so tired and exhausted every day and no energy to write any new blog post but I still bake every now and then. Freezing cold winter is finally over and I can feel the spring is on its way to Australia, weather getting warmer which is good news.
Tuesday, 9 December 2014
It had been 3 months since I last post blog, which I feel so ashamed of being lazy. But now getting closer to the end of the year, and it usually become my crazy baking season for the Christmas. Usually I will bake some cake or cookie as Christmas Gift because I think it more sincere to say thank you to the person that I’m giving it to (Plus I do not like present shopping, it kills my brain cells).
The story start with mum bought a bag of dry roasted cashew nut but then she didn’t want to finish it because it a bit too bland. And as a nice daughter I offered to make some flavour for the nut and that how the whole idea of French Vanilla Cashew But from. French Vanilla nut usually come with almond (maybe coz it call French as French love almond a lot), but as you know all I have in hand is cashew nut but feel free to substitute with any other nut of your favourite.
Sunday, 7 September 2014
Happy Father’s Day for every father! Today we went to Korean BBQ and then fish market to make some seafood feast for dinner. Weather in Sydney was pretty bad, it starts to become like London – rain and sunny. Remember last year Father’s Day, I made a red velvet cheesecake inspired by the Cheesecake Factory for my dad which was pretty hectic, it took me almost 2 days to make them and use up 6 packs of Cream Cheese, we ended up need to gave the rest to my friends. And this years, I was a bit unprepared for it, so this time I transfer this flavour into macaron for Father’s Day which my dad love it because it not very sweet and he loves cheese a lot.
Thursday, 4 September 2014
After long overnight bus, we finally arrive in Tokyo at 6am in the morning. And it probably the best time to visit the Tsukiji Fish Market where you can have the freshest seafood breakfast.
Friday, 22 August 2014
I always envy so much of the bento box you saw on Japanese drama where mum usually make for their kids at school or wife makes it for husband. And on my recent trip to Japan, I bought some bento making books and found it so interesting and tempted me so much into making a bento box. And here I use the most common bento box dish hamburger steak that I just made and some potato salad and other vegetable to make it look nice and delicious.
I remember I promise to bring back some inspiration I got while I was traveling in Japan and now I am trying my best to show you what I’ve learn so far. One of the funniest thing in Japan is that their restaurant usually only sell one type of cuisine or dish, such as my favourite ramen place, they literally only sell one single flavour and they have shop all over Japan. I found this is quite amazing to be honest, as long as you make the best food of the kind you can totally survive by just selling one thing.
On the 2nd day of the trip, we went to Kyoto - my favorite city in Japan. If you ask me where should you go I would definitely recommended Kyoto to be your first choice.
Monday, 18 August 2014
I haven’t been making any macaron lately because of the holiday, study, work and weather (Yes I blame winter because it just makes you want to lay on the couch and do nothing.). After being lazy for so long, I finally pick up my spatula and start making macaron again on the day I feel like it's going to be a good macaron day. Please also check my other macaron flavor such as Earl Grey, Matcha Red Bean, Pistachio and Raspberry Pistachio.
Sunday, 17 August 2014
This dish is one of my most recent success challenges that I have done, as oil poached was a pretty new concept of cooking for me and I was surprise it turn out so well for the first timer. It is a dish request by my mum who went on cruise early this year, she told me about the amazing salmon she had on the cruise was so delicious. For those who had tried to pan-fried or bake a salmon fillet before, you know it always turn out to be hard and dried outside and still not cooked inside.
Wednesday, 6 August 2014
In less than a year, I'm back to Japan for the 5th times woohoo. This was a very random trip just because the flight ticket was too cheap to be true, luckily i found 3 other friends who are interested in going together. So there our trip to Japan Begin.
I’m back in Sydney for more than a week now. Finally settle down and kill my post-holiday blue with another holiday end of this year. I’m pretty sure I am very addicted to travel and you cannot believe how depress I am when I just came back from Japan. Seriously Japan is full of delicious food and fun thing to do where I just want to live there. I shall share my Japan Trip with you soon when I start catch up a bit with my study.
Friday, 18 July 2014
After slacking off blogging for a while, I finally back on the track and finish all my pending post. And I was pretty impressed about myself finish 1 post each day and able to finish all before I’m off to my holiday which I won’t have time to do cooking post but instead I will try to do some post on my Japan trip.
Well after all this is one of the recipe that I made so that I can use up all the left over off egg whites. I usually use the egg white to make macaron but then it was too cold to sit and wait for it to dry, therefore I found this light and crispy Langue de chat cookie, in English it refer as cat’s tongue cookie.
Thursday, 17 July 2014
Finally I finish writing blog post for the cake I made for my dearest mum Birthday. I was trying to make her a very gourmet like cake, just like those from famous chocolate shop such as Lindt Café. Since I know Mum chocolate and also profiterole (which I normally won’t need to give it away because she can always finish them no matter what), therefore I thought to combined those 2 together for this year birthday cake.
Wednesday, 16 July 2014
As an Asian, the usual cake that we grow up with is a little different with western, as we tend to heavily reply on various types of rice flour, and starch on our sweet and savoury snack. And one of my all-time favourite even since I was a kid is Mochi. Mochi is usually referred to any glutinous flour products but in Japan, mocha is generally referred to any traditional cake.
What I love the most of these Mochi is the chewy texture, traditionally the chewiness was made from continuously pounding from cooked rice to paste. But now a day, thing was so much easier for us, you do not need to pound til you sweat to make these delicious traditional Mochi, all you need is just a microwave and it will be ready in less than 30 minutes.
Tuesday, 8 July 2014
It has been a while since my last blog post as I’ve been slacking off because it was too cold to cook in such a freezing weather. But as soon as I saw some delicious strawberry on sale at supermarket, I just couldn’t help but buy some and start put in thought what can I made with that. And first thing come up to my mind is some beautiful cake accompany with the strawberry. As it was a recipe I found on some Japanese website but I recreated little bit of it.
Wednesday, 25 June 2014
Since my last fresh pasta blog post, I break my old pasta maker which my dad got from supermarket. So I decide to get a better quality one because I’m so determined to make more fresh pasta at home. And luckily I found a good quality second hand pasta maker on eBay which is made in Italy and to be honest it make my life so much easier. Also the reason why I do a fresh pasta blog post again is that I finally find cuttlefish ink at Sydney Fish market which I’ve been looking for years. So I decide to make some black ink pasta with my new recipe and new pasta maker.
Few days ago, I bought some granny smith apple and planned to make either tarte tatin or apple pie. But since I usually bake after dinner, once I finish the dessert it will become a sugar overload late night supper. Since my family just finish the bread I made the other day, so I decide to put the apple in bread. The first thing come to my mind is to have cinnamon with my apple, due to some technical issue, I just though a custard would be good to combine with cinnamon apple to put into bun. (Just so it would mess up too badly when I fold it in.)
Thursday, 19 June 2014
The other night I was looking at one of my favourite Japanese Food Blogger- justonecookbook and suddenly so craving for some yakitori which in English mean grill chicken skewer. But it will be too much hassle to setup a grill just to make some chicken skewer, so Instead of grill, I pan fried it. I love yakitori so much and I always order it at my favourite Japanese restaurant, but I consider it pretty expensive if you order it at restaurant while it actually very easy to made and can be done in 30 minutes.
Monday, 16 June 2014
2014 June is the long waiting FIFA World Cup Month, my Facebook is full of comment about soccer about who the cheering for. I won’t say I’m a soccer expert but I do enjoy watching World Cup a lot, however this year it was held at Brazil, it's ashamed that I could not afford to wake up at 2 am in the morning to watch it. But I still have some of the world cup fever and would like to support my favourite team with my own style by creating this lovely Soccer Banana Cake roll.
Thursday, 12 June 2014
Since my 5th trip to Japan is 5 weeks away, I start getting really excited about it and keep looking and planning what I’m going to buy or eat when I get there. I have to say I’m a big fan of Matcha (Green Tea) and red bean, anything sweet have these ingredient will immediately catch my eyes. And as you know those ingredient is also a very tradition and common in Japanese cultural. I would say no one make better confectionary than Japanese when it involve matcha and red bean, it is like a perfect match when you put them together. The bitterness of matcha neutralised the sweetness of red bean, so I thought to make a fusion style of French crossover Japanese Matcha Macaron with Matcha and Red Bean Filling.
Wednesday, 4 June 2014
Before I use to buy bread from one of my favourite Asian Bakery and one of my all-time favourite is the Mixed Seeds & Nuts Sultana Bread. That bakery isn’t near my neighbourhood, so I always need to drive 45 minutes to another more Asian populated suburb to get it. My family use to buy heaps of this bread from the bakery and it will be all gone as our breakfast next day. For all the time and effort we put in, it is quite a hassle to get this bread. So I tried to replicate this bread with my favourite bread recipe and surprisingly it turn out to be 80% similar to the original bread like. Now we don’t need to drive all the way for the bread anymore, it is very easy and simple to make at home.
Friday, 23 May 2014
Back then when I haven’t pick up baking as my hobby, I thought making bread or bun is one of the toughest and time consuming task to do. After getting to know more about baking, making bread was never hard to make at all, it need the least attention to make I suppose. Unlike my other baking such as macaron, I need to constantly checking if it is in the right texture and you need to be super accurate. Now making bread has become one of my daily routine, now my family rarely buy bread from outside. I really should thank to my friend who gave me a bread maker for Christmas present.
Thursday, 22 May 2014
I recently bought some recipe book online, and my new favourite is making tart. Even though my family preferred savoury tart over sweet tart but I just love to make pretty sweet tart and decorate them. So I was on my usual routine at home, I finished dinner around 7 and then I start playing in the kitchen (seriously when I said play I do treat it like my little playground).
I had a pasta machine at home quite a while ago which my dad usually uses it to making dumpling pastry. This is probably the first time we use it for pasta purpose, as I never thought of making my own while it so cheap and easy to get from super market. But now I don’t think I would like the one from supermarket anymore, homemade fresh pasta taste a million time better than those from store. I’m not joking at all, the texture is more firm and tender texture and also more chewy as well. To be honest, it is the first time I ever made pasta from scratch, it might seem a bit too much work on it but it is totally worth it.
Friday, 16 May 2014
Scone has always been one of most frequent recipe I baked very now and then as breakfast or afternoon tea. Even since I was young, I always love scone so much and whenever I went to different hotel or café for High Tea (or should call Afternoon Tea as per British), all I want from is the soft fluffy scone with lot of jam and cream on top. However, it not easy to found good scone, since it is best when they freshly bake and serve it warm.
Sunday, 11 May 2014
I always want to make this famous Lady M signature Mille Crêpes Cake, which is claimed to be this best cake in New York. Well I haven't had a chance to go New York to try this cake but luckily I found couple of the recipe showing how to make it. Now after I finish all of my exam and have more free time on time, so I decide to make this cake for Mother’s Day as my mum don’t like cake being too sweet.
Tuesday, 6 May 2014
April had been a crazy week for me as I had 2 exams at the end of the months that why I haven’t been updated my blog for a while. But now finally the busy has gone and May is already here, this year have gone so quick, it already been 4 months since I started blogging and thankfully I got lot of compliment and support from everyone which is what keep me going.
Tuesday, 22 April 2014
If you ask me if bread is hard to make, I would definitely say yes. As for majority of bread will need lot of kneading time and raising time, it just seem so much effort to make you own bread at home while you can get it easily from supermarket. However, this is not always the case, there are one type of bread that not require to knead until you have really strong bicep muscle nor no need to set a timer to check whether it raise double in size. Today I am going to show you how to make this incredibly easy to make Artisan No Knead Bread.
Sunday, 20 April 2014
Hope everyone had a Happy Easter Holiday, well I spend most of my holiday staying home and study because I have 2 exam coming end of this month and not it time to procrastinate (I know it’s bad.). Although I cannot go out to enjoy this holiday but I’m very happy that I finally got my first stand mixer at home, even though I really have no time to make any use of it yet. Well if you ask what else have I done besides studying the whole time, it probably eating at home and enjoys some family bonding time.
Tuesday, 15 April 2014
On my last recipe, I made some Red Wine Poached Pear, which is simple and easy to make. So I was thinking what else can I make base on that and it came up to my mind that my last sorbet recipe got quite a lot compliment from my mum. So why not try to combine the sorbet with red wine poached pears. In this case, I don’t need to waste the red wine sauce, which I use to poach the pear. Since I have OCD on not wasting any food, as I do not like the idea of wasting food at all. Especially in baking, lot of the time, we probably only need just one particular ingredient such as egg white for macaron, so I always try to use up all the left over ingredients and end up keep baking all the time.
Thursday, 10 April 2014
The first time I tried Red wine poached Pear, I thought it must be a complicate dessert to make which make the pear has this beautiful deep red colour. However never let your eye fool you, it actually one of the easiest dessert I have ever made and also one of the most fancy and elegant dish. It is unbelievably easy and simple that you cannot believe it so why pay so much to have it in fancy restaurant while you can make your own red wine poached pear at home.
Wednesday, 9 April 2014
This is my second last Easter Idea series, hopefully I can finish my last one before actual Easter come in. It has been a busy week for me at work and personally as my exam date is getting closer and closer, it is not easy to work and study at the same time while still updating my blog in a regular basis but I love baking so it actually more like a distress activity for me. Alright back to my Easter special edition, for my last two recipe Yoghurt Panna Cotta in Easter Egg and HotCross Bun, I’m really happy that I got a lot of compliment on it as both recipe. I’m trying my best to bring out the festival atmosphere here, and the only thing I haven’t explore for Easter is Bunny, so I’m going to grow a carrots Garden for the Easter Bunny.
Tuesday, 8 April 2014
It kind of become my routine for every Sunday Morning that I will have a smoothie for breakfast, guess it is like a detox drink for me to get ready for the new week. I’m very picky on my drink, as I quite soft drink long time ago because it has too much sugar and chemical such as preservation or colouring in it which is proved not good for your health, especially for women while we pay so much for skincare and facial but seriously what we eat is most important to have good skin. So water and fresh fruit juice had become my everyday drink for the past 10 years.
Sunday, 6 April 2014
It about 2 months ago when I first start blogging, I made Japanese Honey cake which is also named as カステラKasutera for my first blog. I’m sure I had express enough my passion about Japanese cuisine with my previous post Warabi Mochi, and all of sudden I just craving so much of my favorite Japanese Honey Cake. Kasutera or Japanese Honey cake is very popular in Japan, as my previous blog post said they even have store are famous on just selling one type of cake.
Thursday, 3 April 2014
Last Sunday I brought my parent to try the Ippudo Ramen at Westfield which was delicious and yet fatty (most fatty food is yum). And which remind me of my previous holiday in Japan. So later the night, I was craving for something glutinous sweet but don’t want to get fat from eating late at night. So I made this guilt free confectionary which very popular in Kansai area of Japan during Summer time. Also one of my must eat food whenever I travel to Japan.
Wednesday, 2 April 2014
Few days ago, I was flipping through a bunch of paper and book and try to organise it a little. Then I saw one of the recipe magazines I got from supermarket about Christmas dish and saw a recipe of making sorbet, surprisingly it was pretty easy, no need fancy Ice cream maker or stir every 2-3 hours. So I decide to give it a go and use the kiwi that we’ve got few days ago and now is little ripe which is perfect for sorbet.
Tuesday, 1 April 2014
Happy April Fool everyone. Hope you didn’t any heart attack joke. Easter is now officially 3 weeks to go which mean another holiday/ celebration time. Unfortunately I will need to dig my head into my book and study for exam at the end of April (at least I have more time to study while everyone going out for holiday). But that’s fine; I can still have my own mini Easter party with my family by having a huge Easter feast with my family.
last Easter Idea of Yoghurt Panna Cotta in Easter chocolate Egg, I’m going to
show you another popular Easter food which you can easily find in store or
bakery - Hot Cross Bun. My dad use to get them when I was young but back then I
didn’t appreciate the flavour of cinnamon and sultana as much and so do my mum.
So I did a different version by substitute cinnamon and sultana with brown
sugar and cranberry. I love the taste of brown sugar more than caster sugar as
it has some slightly cane sugar aroma and also make the taste has more layers.
And Cranberry has been quiet a popular dried
fruit in the past few years, I like it not as sweet as sultana and has a
little bit sour taste as well.
Thursday, 27 March 2014
It had been really busy at work this week and the weather wasn’t helping to make my mood any better. I’ve been slacking on this post which is about the Cake Bake Sweet Show I went last Sunday. There are almost a dozen people asking me whether I’m going to the show or not. To be honest I didn’t really make up my mind at the time but still end up going to the show and it was the best decision I made ever.
There are many Celebrity Pastry Chefs such as Adriano Zumbo, Eric Lanlard, Duff Goldman and several previous contestants from TV show and did demonstration on some of their signature dish. Only if I can make up my mind a bit earlier, I would have go 2 days in a row. I literally sit for 5 demonstration class on the day, didn’t even have lunch at all (probably eat too much sample cake and demonstration cake on the day.)
Wednesday, 26 March 2014
Cupcake has been a hit for a few years now, there are more and more cupcake store open in Sydney and around the world. It also becomes a pop start at celebration, wedding, birthday party or baby shower. And what make cupcake become one of the pop stars of the sweet culture?
It not a new invention but I think the creativity did make cupcake one of the most popular dessert. It is very easy to make and decorate. Don’t let the fancy appearance fool you and make you think it hard to make, as long as you have the right tool, everyone can be a cupcake master
Tuesday, 25 March 2014
I always dream to own a kitchen where I can own a little garden and grow a lot of spice and fresh herbs. But I guess it did take a lot of commitment when you are trying to grow some plant (I don’t want to kill any plant), so far I only have basil and coriander in my garden (not inside my kitchen but next to my pool, so my dog can't play with it).
Saturday, 22 March 2014
Yesterday my company had harmony day party, which we all need to bring a dish to work to represent our culture. It was a massive party since we had so many people come from so many different background, it just like an international buffet at work. That one thing I love Australia is the integration and diversity of the cultural. So I had an epic lunch at work, I can barely concentrate at work after lunch. Later at night we went farewell dinner at Japanese Karaoke for one of my colleague, and we went straight to Korean restaurant for some Soju (Korean Alcohol Drink) and some late night supper.
Wednesday, 19 March 2014
It is Easter Holiday in less than a month time and I am planning to do couple of the Easter special recipe for the blog. The first things that come up to my mind are Easter Chocolate Egg, no matter you are a big fans or chocolate or not, you just can’t denied that chocolate did play a huge part in Easter. To be honest, I’m not a big fans of chocolate, the only type of chocolate late is those really dark chocolate like Lindt 85% cocoa one. So I rarely make chocolate dessert at home and Mum keep complaining I’m making her fat by feeding her unlimited desserts.
Sunday, 16 March 2014
Even since I start baking, Sunday become the most exciting day of the week. Which mean I get to try all sort of recipe I had in mind during the week made them and get my family to taste testing. Most of the times I will make savoury breakfast like big breakfast, Baked egg or open sandwich etc. But you know some day you just feel like something sweet for breakfast like pancake or Danish pastry. And this Sunday I was craving for tart.
Wednesday, 12 March 2014
Continuing my love of Durian, apart from the durian chocolate cake roll I made. There are still little bit of Durian mash left over so I decide to do a cross over of a traditional Tiramisu Dessert with Durian. As Durian has a very similar texture as mascarpone cheese so I decide to substitute it and maybe that can help a bit with the expanding waistline.
Hope you enjoy this fusion style of east meet west Tiramisu. It is a very easy recipe and it only takes me 30 minutes to make it. Perfect for a party gathering and to show off your fellow of this stunning dessert.
Tuesday, 11 March 2014
Since the last cake roll I made, I received lot of compliment about how pretty the cake is. So I decide to make another one with leopard skin style. This time I made a chocolate sponge for the roll to create the base of leopard skin. I had search over the Internet for some leopard skin stencil and just realize there are million different color combinations, so I decide to go with my own style.
You may wonder why durian and chocolate? Well I’m always a big fan of durian, it a one of those either you love it or you hate it food. I always have the theory that if you love durian, you would love blue cheese and also smelly tofu (one of my favorite Asian street food).
Monday, 10 March 2014
This is my first time ever make macaron with 2 flavour and colour together, even though it a bit extra work to do to create these beautiful bicolour macaron. I still think it worth my time for it. This macaron idea was inspired by Pierre Hermé’s book “Macarons”, this book has listed some most of his signature macaron such as chocolate, pistachio and rose etc. Also there are some unique flavour created by Pierre Hermé which had really broaden my definition of macaron such as olive, foie gras, pickled & tomato etc. which I wish I’m able to make those one day.
When I was in Paris last year May, I’m lucky enough to have a chance to try all 3 of most popular patisserie Ladurée, Pierre Hermé and Angelina. The only thing I regret is that I don’t have time to try more.
In Pierre Hermé’s book “Macaron” use the Italian meringue method but because I need to make 2 batches for different colour so I changed it and use French meringue instead. When it comes to colour your macaron, I strongly recommended using food colour gel instead normal liquid food colouring, as the liquid food colour might ruin your macaron and I can tell you first hand bad experience I had. Therefore I had bought the food colour gel at some cake decoration shop and now I can make more colourful macaron.
Tuesday, 4 March 2014
l literally did not know the difference about muffin and cupcake, the only way I use to define then is cupcake involve lot more butter than muffin. Therefore I consider muffin is a healthier option of cupcake. So when I dig around my kitchen and search for ingredient, I found some frozen cranberry which I bought from Costco while ago and some lemon. At first I plan to use the frozen cranberry to make smoothie but they are so sour, so I left it in the freezer and didn’t touch it again. Why not make a muffin with cranberry? And I also add some Lemon zest to add on some aroma which is better and more natural than any other essence.
At first I did not intend to add the crumble topping but then I feel like something crunchy on top of my muffin. I’m not sure about what other people like, but for me I think the best part of a muffin is the muffin top. You can also use the same crumble recipe to make dessert like apple crumble, also one of my favourite recipe with apple.
Sunday, 2 March 2014
I had made macaron many times before and at first I always use the French meringue method because I can make it in a smaller quantity. The other method of making macaron is using an Italian meringue. Both method are very similar, it just the matter of how we processed the sugar and eat white.
I used to be a fan of French meringue because it is very easy and less hassle compare to Italian meringue. However, using a French meringue has some disadvantage when the weather is bad such as rainy, gloomy or humid. It will become very hard for French meringue macaron since it very delicate and get fragile when the humidity is high in air.