Making mooncakes, contrary to what most people think, is not difficult. The pretty, exotic molds lend a wow factor which belies the simplicity of the modern day process of making this traditional celebratory pastry. Modern day accessibility allows one to purchase a myriad of ready made lotus paste in a wide array of exotic flavours. […]
When I was in Taiwan a few weeks ago, my favourite cold appetizer dish at meal time was the Nagaimo. (山药/淮山) Prepared and served in a variety of ways, they were crunchy and totally refreshing. Long known for its medicinal values, the Chinese have always used them to balance the yin and yang energy in […]
I shall officially admit that the yeasted species have bewitched me. First the sweet soft buns and now, the snowy white chinese steamed buns aka Paus. I have been making paus everyday over the long weekend here and have been enjoying every minute of it. It helps when the friends and family to whom these […]
If ever there was a fraternity devoted to cookie lovers, it would most likely be split into 2 sects, the chewy diehards and the crispy advocates. I, for one, belong to the latter union. I have never quite learnt to appreciate the fudgy texture that the chewy cookie lovers so swoon over. I like my […]
When I started blogging about 2 years ago, someone left a nice message for me in my comment column. An outstanding baker, this lady had commented how happy she was to see a fellow Singaporean blogger bake French pastry when most of the time, the local food blogging scene are only limited to chiffon cakes, […]
As much as my blog is my own indulgent space and that I can choose to be cavalier about it if I wanted to, I do find myself wanting to believe that as I continue to leave little toe prints in the blogosphere, I am bettering myself at the same time. I have learnt heaps […]
Last week, someone had asked me if I had tried any of the Tangzhong (water roux method) bread recipe from what has now become the ‘tangzhong bread bible’, 65C Tangzhong Bread by Yvonne C. The method documented in the book is a true water roux method where a little bread flour is mixed with water […]
Singapore’s National Day falls on 9th August. We are 46 this year and I thought it appropriate to celebrate the month of August with a little Heritage treat that we all grew up with. The colourful steamed 9 layer kueh is one that we are all familiar with. I grew up enjoying this treat, mostly […]
A while back, I was on a roll with Pierre Herme’s sables. I was so entrenched in those recipes that for a while I thought I had found a new defining moment for myself. You’ve probably noticed that I am currently in the mood for macarons and what better way to merge the two obsessions […]
Here’s one for the Sweet Tooth Fairy. Without cocoa powder to neutralize the sweetness of the macaron shell, this biscuit is sweeter than the Chocolate Macarons I had made earlier. (Actually strangely enough, I found that as you let the macarons age for a few days, they became less sweet, so the chocolate macarons were […]
Welcome to @Køkken- my food blog dedicated to the documentation of the many culinary experiments in my kitchen. I strive to add a little pizazz to easy everyday cooking, firmly believing that memorable food can be easily achieved at home.
So join me in my humble kitchen. Come cook and bake with me.