Light as feather, soft as a whisper…. that’s how I would imagine an Angel’s kiss to be and that is exactly how this cake felt to me. I now wish that I had the sense to make this earlier. Thanks to the left over egg whites from my Mocha Kueh Lapis and to the fact that I … [Read more…]
At last! Star World is screening Australia’s first Junior Masterchef here in Singapore! When I was in Sydney last November, practically everyone I met was talking about it. My Australian colleagues were raving in disbelief about how 12 year old kids were cooking snails and 11 year old boy was making lamb wellington. When this started screening … [Read more…]
I sometimes truly think that in this scientific age of ours, we analyse too much. I am guilty as charged. We whine at the calories counter, fearing that we will get fat and become unattractive. I have seen health freaks grimace at the sight of oil and salt, preferring instead to partake in bland and parched food.Also spotted … [Read more…]
Food blogging started out as a curious little hobby but it is morphing into a very timing consuming affair. The essential 3 components : cooking,photographing and writing can take up a inordinate amount of my time. I have to be honest and admit that I am truly struggling to sustain the momentum while continuing to … [Read more…]
This is an extremely lazy and easy post. There is really no recipe involved but you would wonder why we don’t make this more often since it is such a delicious and healthy snack… I couldn’t stop gobbling them up as I was watched The Mentalist last night. (Love the twinkle in Simon Baker’s eyes every time … [Read more…]
I am still mildly amused when people in the other parts of the world ask me about the winter weather in Singapore. So I guess, as well known as we would think this little red dot on the world map is, there is still very little understanding about the country… at least nobody will wonder about … [Read more…]
I first started to read about Pierre Herme when I went through my macaron obsession phase many years ago. That was the time when macarons were still not readily available in Singapore – before Bakerzinn and Canele Patisserie became the rave of the town. It was a time when very few would attempt to bake macarons at home and the secrets/techniques of … [Read more…]
Still reeling from the light and airy texture of the Viennese Chocolate Sable I had made last week, I found another Sable Viennois recipe in another Pierre Herme pastry cookbook which I had just bought at Page One in Hong Kong last week. Published in Chinese Le Livre des fours sees et melleux de Pierre Herme, cost me less than SGD … [Read more…]
I did it! For the longest time, I have been telling everyone that one of my culinary resolution for the year is to bake bread. I have finally succeeded baking a very soft sweet bun and the reason I am cooking this dish today is to use it as a filling for the sweet buns … [Read more…]
Bread making is an artistry that requires alot of devotion to technique and respect for the bubbling chemistry that forms the basis of this age old staple food. I have until now, only looked on with envy at others who had churned out loaves after loaves with seemingly effortless perfection. I have been encouraged by … [Read more…]