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ABC Cooking Singapore – Part 7

By Melissa November 26, 2018 Leave a comment

I’m back with my 7th post on ABC Cooking, about my lessons for the months of October and November 2018! I’ve officially been with ABC Cooking for more than 1 year now, starting in October 2017. I started off with only Cake lessons but the quality of the studio itself had me sold and I’m …

: Kinton-igaguri & Satsumaimo　金団毬栗と薩摩芋

: Maple Butter Swiss Zopf

: Cheesecake

: Orange Yogu Blanc

: Gateau au Chocolat

: 焦糖佛羅倫斯脆餅&起士條 Carre Alsacein & Sale Stick

: Takashimaya

: Westgate

: Classic Curry Made with Spices

: Classic Curry Made with Spices

Read more »

ABC Cooking Studio Singapore – Part 6

September 17, 2018 ABC Cooking Singapore ABC Cooking Studio baking baking class cake cake class Wagashi 8 Comments

Chihuly Lounge (The Ritz-Carlton Millenia Singapore) – Afternoon Tea

September 4, 2018 Leave a comment

Udon in Singapore

August 4, 2018 Leave a comment

Tomiz – Japanese Baking Ingredients & Supplies in Singapore

July 19, 2018 baking ingredients baking supplies Baking supplies singapore Leave a comment

CLAIR × ABC Cooking Singapore: Kagawa – Day 4 Naoshima 直島, Takamatsu 高松

July 14, 2018 Art Museum Benesse House Museum Chichu Art Museum 直島香川骨付き鳥高松 Handicraft Honetsukidori Japan Kagawa Mizuhiki Naoshima Red Pumpkin Setouchi Takamatsu Yayoi Kusama Yellow Pumpkin 日本水引 Leave a comment

CLAIR × ABC Cooking Singapore: Kagawa – Day 3 Mitoyo 三豊, Kotohira 琴平

July 13, 2018 うどんこんぴらもも瀬戸内琴平琴平花壇香川讃岐讃岐うどん Farm Fruit Picking Japan Japan Travel Kagawa Momo onsen Peach Peach Farm Ryokan Sanuki Udon Seto Inland Sea Setouchi Shikoku Udon Yukata 四国旅館桃桃狩り浴衣温泉 Leave a comment

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Snow White's Dome 👸 This month's seasonal trial lesson at @abccookingstudio_sg Takashimaya for Christmas 🎅! It looks like a normal shortcake but it's frosted with a cream cheese!😋 Anyone interested in trying a trial lesson at ABC Cooking at $28 only, feel free to PM me!

Mousse aux Fraises 🍓

カレーライス 🍛、エビフライ 🍤 & no-bake cheesecake. I LOVE Japanese curry 🍛. I could eat it multiple times a week and still feel satisfied. So of course I had to take this class at @abccookingstudio_sg where I learnt how to make the roux from scratch! This curry isn't exactly to my liking - I like my curry darker and more fluid less gooey, so I probably need to roast the flour more to achieve that effect. Making the ebi-fry 🍤 was an interesting bonus too because I've always been afraid of deep frying but this turned out much easier than expected! It was so crispy and delicious with just simple ingredients and I'm glad mine turned out quite straight 😅

Olive Bread with Rock Salt Crusty in the outside and soft inside, topped with a slab of butter molten and Hakata Fleur de Sel. 😋 Everytime I learn a new bread 🍞 at @abccookingstudio_sg it tastes so good, I can no longer decide which is my favourite recipe 😂

I was walking around my area, saw some bushes of butterfly pea flowers and decided to cook nasi lemak with blue extract! 💙 using whatever ingredients I could dig up at home - homemade sambal, air fried ikan bilis, cucumber, omelette and CP brand Japanese Golden Crispy Chicken oven toasted.

Bingsu 🍧 Bingsu is Korean shaved ice dessert and is very different from other frozen ice dessert because the "ice" is actually milk. Sulbing is probably the most famous bingsu brand in Korea with franchises all over Korea and even internationally! I had the injeolmi (mochi coated in kinako きな粉 or roasted soybean powder) bingsu (₩7900) and injeolmi toast (₩4500), and I find that it actually tastes similar to the Bingsu I tried in Singapore, only that it's slightly cheaper! In fact, Bingsu might have been even better in Singapore but let's not get there. If I had to compare bingsu with kakigori from Japan, I'd say I like kakigori a lot more. Besides the fact that Japan standard kakigori can't be found in Singapore (the mastery of shaving ice at a special angle has not been brought over), kakigori has a lighter texture and the flavours used are also of better quality often featuring only seasonal ingredient to deliver the freshest. A lot more attention to details goes into making kakigori and that is something I can't feel in bingsu. In Japan you often see one local person eating a whole huge kakigori in silence, savouring and appreciating every bit of it, whereas for bingsu it's often shared among 2 - 3pax and we still can't finish it before it melts 😂

🍂🍃🍁 Autumn 🍁🍂🍃 . . I know it's Autumn now but I wasn't mentally prepared to expect seeing colour changed trees literally everywhere in Seoul. These cute fan shaped leaves are from the Ginkgo tree and they're everywhere 😍. Bright yellow leaves makes this fall season in Seoul bright and cheery and this was different from the typical moody looking rust coloured leaves I typically relate to when I think of fall! Aparently now is considered quite late in the season where the leaves are dropping and some trees are already barren. End of October would have been perfect for fall colours viewing.

味加本 Migabon I was just looking for a place to have abalone porridge for breakfast and Migabon happened to be nearby but I didn't know how famous it was until I had to join a line. It was worth the wait as this porridge was very fragrant! I had the abalone + matsutake porridge (₩18000). By the way I'm kinda confused by this place as most of the customers are Japanese, restaurant staff speaks Japanese (I was kinda relieved to finally hear a language I can understand) and even the name in Kanji is correct in Japanese, but the porridge is not Japanese style? It's served with typical Korean kimchi etc side dishes (not Japanese pickles!) and was to be eaten with Korean utensils.

Street Churros The churros hype have died down in SG already (it's so 5 years ago) but I still love churros - the Spanish version I mean, not the hipster nonsense that was hyped in SG. And for me the only thing I missed about Spain was precisely the churros (sorry not a fan of Spain based on the 2 times I've been there) and it might be the same story for Korea 😂. While distinctly different from churros I had in Spain, these from @streetchurros.korea were so good too - freshly fried to order and it was the perfect texture! The Stick Churros (₩4000) was served as sticks in a cup and the Street Churros (₩2000) was served like a giant horseshoe. I bought chocolate sauce (₩1000) but perhaps due to cold weather the chocolate was all hard and err... barely dip-able 😑. Still, the churros were good just coated with cinnamon sugar (Spanish version doesn't have this)! This is probably my favourite food from Korea so far 😂

Dooreyoo 두레유 Contemporary style Korean food. It's my very first time trying a meal like this featuring Korean ingredients (in fact, besides Korean BBQ I almost never ever eat Korean food. It's generally not my preferred cuisine as a whole) and I didn't know what to expect. However, I've always like to see how skilled chefs use local ingredients to create modern cuisine and that's what I like to try in every city I visit, hence this was my choice of restaurant. The restaurant is situated in Bukchon Hanok Village, a Korean traditional village area with long history located near the palaces. I'm glad to report that this meal was quite good! (But still I'm not the best judge of Korean restaurants since I've hardly any experience with it to know better, so take my review with a pinch of salt). I went for the ₩770000 course and the portion was just right!

Egg Drop 🥚🍞 So I skipped the hotel breakfast (sleep > breakfast for me, anytime) and I stumbled upon this while strolling in Bukchon so this became my yummy breakfast! Breakfast was never part of my lifestyle so just one sandwich is more than enough for me. On a side note, I seriously only realised this area is actually a thing, after alighting from the bus and taking a map from a tourist information centre, famous for the old houses and the famous palace is nearby. Spotted lots of people in traditional costume and costume rental shops are all over the place too!

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