Finally I did some baking during easter! Got my hands on the new maison hand/stand mixer we bought online=) A tat small, but still functional.
It was Ben's birthday and since he liked cheesecake..
New York Cheesecake it is!
Im not a big fan of cheesecakes, but it turned out quite alright. Tip is not to overbeat the mixture with cream cheese, and watch your cake closely when its baking! Mine cracked, and I got rather paranoid over it..
Not going to show the cracked cake pictures ;)
I got the recipe from joyofbaking.com, anyhoos Im still posting the recipe.
Serve with fresh fruit or fruit sauces. Makes one - 9 inch (23 cm) cheesecake.
Then a friend who made good tiramisu joined in the baking craze(although it is non-baked). It was exactly how I liked it to be, but freeeaakkkinng sweet. Friend used baileys and drinking chocolate powder instead of cocoa. Sponge fingers were sugared and he added MORE sugar into the mix. Can you imagine.. But I'd use this recipe and reduce the diabetic components.
Recipe from nigella.com
350ml espresso coffee, made with 350ml water and 9 teaspoons instant espresso powder, cooled 250ml Baileys cream liqueur if you dont like it too sweet, use Kahlua instead!
2 x 200g packets Savoiardi (Italian lady finger) biscuits
75g caster sugar
2 1/2 teaspoons cocoa powder
2. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits.
3. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.
5. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
6. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.
There are so many little things in life I would like to share, be it food, thoughts or sights then I remind myself Deery Lou Aromas is about food. But once in a while, would you be interested if I digress?
First of all, its show off time the new addition to my tiny kitchen bought from Isetan sale some time back. The rack gives easy access to my sauces and seasonings and the little drawer stores my expanding collection of muffin liners and baking accessories. As we speak, it is already stuffed full.
Flicking through some camera shots, this remind me one of my cosy breakfast at home, most likely a weekend. The mould was from Daiso but the non-stick was gone by my 2nd attempt at frying those eggs so you can imagine oil splattering at me while I dig at it trying to dislodge the egg with a fork. Pretty, but not at all effortless!
Not too long ago Kel went to Switzerland for a business trip; along with lots of chocolates, he also brought back some nice shots of Geneva town.
A little cosy florist that melts my heart – it is my dream to have a carefree life running a tiny florist decorating it romantically vintage…
On to something related to cooking - whether I want to use the recipes or not, I love collecting them. Just looking at those pictures make me happy! Visit to magazine shops and bookstores are lethal to my wallet. These are some latest additions Asian recipes from my favourite mag shop in JB.
So I miss strolling in such good weather, window shopping and sitting by a café sipping coffee away. What a contrast to congested Orchard Road with chattering teenagers and fast-paced shoppers.
Our Japan trip, this time to Osaka and Kyoto, is tomorrow! I’m getting a bit impatient to jet off; some friends have booked, went and came back from Japan already and we are still waiting for our turn.
Whether this trip turns out better than Tokyo last year doesn’t matter. We need a break before an upcoming business trip to Hong Kong and all I wanna do is to get away from work and breathe fresh air. Bonus is if sakura is still blooming! *pray it holds*
So you can imagine I will be out of action for a few weeks, please look forward to me coming back and I will bring more photos and anecdotes and yummy food to share :D
We are going to miss Charles and Aileen’s wedding due to our time away. Went to her last gown fitting last Friday. The self designed dress is pretty, also love the ash pink gown~
Till the time we are back from traveling, take care!
Doc says my blood pressure is low and I’m kinda feeling dizzy now and then. People have said beef helps to replenish blood, don’t know how true is that but it doesn’t hurt to have some right?
That was a perfect excuse to have Korean BBQ. My previous experience at Ju Shin Jung West Coast branch was quite some time ago. Didn’t think it was good; the side dishes served to us was basically many versions of kimchi that resulted in no variety and they were too busy to provide good customer service.
Kel and I go back again because there are not many Korean BBQs around in the west; this time round, my feedback is gooooood.
We were going to settle for Bulgogi and a side order of Spicy Seafood and Tofu Soup when the lady informed us that we need to order another BBQ item. There is a minimum of 2 orders for BBQ so we choose chicken.
Little did we know it comes with 2 appetizers for each of us, 2 salads, loads of side dishes, a platter of vege for wrapping our BBQ meat and also pumpkin soup. Our floor seating table was overwhelmed even before we started eating!
Special mention on the Pumpkin Soup. This is my first taste of this unique thick pumpkin soup. Cooked with red bean, its sweet and savoury at the same time. Very nice indeed!
We did the usual you feed me, I feed you with the vege wrapped with meat to bask in the Korean mood. *haha* This meal is so filling, will have to recover from BBQ overload for some time before our next session.
In the meantime, let’s have Ramyeon, Bibimbap, Zha Jang Myun, Kim Chi fried rice…
Location: 27 West Coast Highway #01-18/19, Yess Centre 1F
I know, I know… How can I not tasted Ramly Burger? Being a Malaysian I must have but being away from home for so long, I’m forgiven. :p
My savvy sisters tell me that there is a delicious local burger stall near Zon Duty Free in JB. Kel jumps at the idea of any junk food and I’m eager to put my swakoo-ness (mountain tortoise saying) to rest!
A humble stall by the main road with simple chairs and tables, this place serves western food and burgers that taste like Ramly. I ordered the ‘special beef burger’ which comes with egg and my order is without cheese (of course…)
I’m sure it is not authentic Ramly because it doesn’t come with the original wrapper but nonetheless finger-licking good! The spicy chilli with cream sauce makes the already juicy patty even more tasty.
We were there at 3pm for late lunch when the rain just stopped. Not crowded at all with a gentle breeze so it was a really enjoyable experience.
They open from daytime to late at night, next time I know where to grab a quick bite back home!
I am totally recharged after the break, are you? A perfect weekend is relaxed, unrushed and stress-free. Just how last few days was for me.
My past few Good Fridays were spent on company incentive trips. This year, nothing was planned thanks to the recession so we have a long weekend, free and easy style.
Before the holidays, I made the Coffee Crumb Cake again for a friend’s birthday. I’m glad her kids love it as well! This try, the baking time was handled well so the cake it is spongy, fluffy and soft. Also made muffin versions and was quickly snapped up by another guinea pig of mine with great reviews :)
On Good Friday morning, a bunch of us treat ourselves to brunch at the Wine Company. Not a well-known venue for this time of the day but surprise, surprise… the brunch promo is value for money and guaranteed to fill you up. We chose the Evans Road branch although Dempsey also serves brunch on weekends.
For $12, you get a basket of pastries, bread and muffin, have eggs done how you want it with bacon, beans and sausage. On top of coffee or tea, pick your choice of juice as well. Good? We brought ourselves reading materials to eat, read and chat. After that, to Orchard Road we go burn off some calories.
Saturday morning was lazy breakfast of prata and teh tarik at Holland Village, lovely Corinna invited me for a cupcake baking session. There is not a better time for this, Kel & I just bought a standing mixer for her birthday and can’t wait to present it to her!
Just in time to start our cupcakes project, the shiny new mixer made its debut to great results~ We made Double Chocolate, Lemon and Cherry Bakewell inspired Cupcakes. These little ones were totally yummy and soft! Baking together is so much more fun; we could help each other out and chat while the cupcakes are in the oven.
Then I’m back to laze Sunday away. Ahh… this is life. Holidays are addictive, next is Japan in 12 days!
Managed to squeeze a few days into one entry, hope I got you dreaming of your own break from work too!
Most would not appreciate pig’s tail at a tender age; this little girl would hold it like a drumstick slowly chewing on it like a treat after her meal. Gradually as she grew up, she visited this place lesser and Ah Lek then moved…
That little girl is me. :)
Okay.. to some, pig’s tail is not an edible part of the animal but let me tell you, it is good when cooked together with the herbs and soup.
I have posted an entry of my home cooked instant version of this but nothing beats the real thing. Mummy says the braised pig trotters are the nearest tasting to what grandma would cook. I’m not a fan of pork fats and I am happy soaking my rice with Bak Kut Teh soup and just eating the spare ribs with dark soy sauce and chilli.
Kel still can’t beat my mum in the number of bowls pig trotters they can finish. Her best record since, mum can wallop 6 bowls of specially chosen trotters with rice, all washed down with Chinese tea.
Bak Kut Teh lovers are often torn between Ah Lek who serves in individual bowls and the other popular shop Ah Soon located at JB Sentosa. Ah Soon serves this dish in a claypot and to me, they are not bad but just not my preference and my opinion is they are more commercialized.
Guess either you like one or the other? I just can’t get enough!
Location: 49 Jalan Teratai, Taman Johor Jaya
Life shouldn't be all smooth sailing. We must learn the downs to have more appreciation for the good things that happen to us. Isn’t it true? Just like cooking and baking, without experiences how would we know the mistakes that we can potentially make?
Wouldn’t it be nice if the person you care about (or the person that cares for you) goes out of the way to shower some TLC, isn’t it touching? A simple gesture goes a long way, just like baking simple cupcakes to make not only the receiver happy but also the baker.
I don’t usually end up eating a lot of my own bakes. Not because it is not yummy, it is just a cook’s thing. I plainly enjoy watching my love ones enjoy what I bake for them. For this Japanese Cotton Cake, my cousin and baby sis literally scoop the whole of first batch in minutes off the cooling rack and I’m thinking, “Is this really THAT good?”
I was having fun beating egg whites. Of course, I didn’t know what it meant when I first started reading recipes. Going through blogs and baking books really helped a lot; tips and advice on beating egg whites have paid off. Pictures of how stiff peaks should look like really made a difference, sparing my imagination of what it should be so I’m going to share what I have learnt.
Beating Egg Whites:
Egg whites must not be tainted with any yolk or wet utensils
Eggs should not be cold, use room temperature eggs
Do not overbeat the whites, they will turn watery and not of good use anymore
Use beaten whites immediately. I prepared the other part of the batter for folding in before beating whites to avoid letting my whites sit after beating
This video by epicurous would give a visualization: Whipping Egg Whites
60g melted butter
80g plain flour
5 egg yolks
5 egg whites
Pinch of salt
Add butter and flour together and mix well. Add milk and combine well.
Add 1 egg and 5 egg yolks slowly till combined.
Whisk egg whites to soft peaks in another bowl. Add in sugar and salt and whisk to stiff peaks.
Fold in egg whites into egg yolk mixture till incorporated
Pour mixture into or muffin cups about ¾ full. Bake at 170C for 25 mins.
Remove from baking tray when baked and set aside to cool.