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Monthly Archives: October 2010

Pasta Fresca Da Salvatore – Dinner

October 10, 2010 Leave a comment

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Thai food for lunch 🇹🇭 Last meal in BKK this trip. Hope to be back again!

Tartelettes au Chocolat I got attend a class at @abccookingstudio_th using my ABC Passport from @abccookingstudio_sg! The tart did not disappoint. I love how rich the #chocolate is! It is a chocolate tart crust, filled with baked chocolate filling and topped with a ganache glaze. #🍫

Lobster! Just landed in 🇹🇭 Bangkok. First meal of the very short 48hrs I have here!

Sakura-Mochi 桜餅🌸 Spamming more photos of the 🌸🍡 because I love them all! #sparkjoy

Sakura-Mochi 桜餅 🌸 This was the reason why I signed up for Wagashi course at @abccookingstudio_sg, but I waited till it's sakura season to learn it! We did both types of Sakura Mochi 🌸 here, Kanto pancake style and Kansai style using Domyoji-ko 道明寺粉. It not just looks pretty 💖, it tastes really good too especially when paired with a bowl of Uji matcha! It was as delicious and beautiful as I imagined it to be. I'm so happy! P.S. I've been collecting sakura themed props for this photo since last year!

🇹🇭Thai Cooking Pad Gaprao, Tom Kha Gai and Vietnamese Fried Spring Roll at @abccookingstudio_sg today! It's actually much easier than it looks to prepare. I love the spring rolls!

Nutty Maple🍁 Blossom Did this super cute flower🌼 shaped bread at @abccookingstudio_sg today, topped with cashew, pecans and sunflower seeds drenched in maple syrup, and drizzled with coffee glaze after baking. It should be called Nutty Coffee Blossom instead because it tastes very strong of coffee ☕! But it's really delicious and so easy to make. Will definitely do this at home next time!

Raspberry Romance ❤ A very simple but pretty individual raspberry cheesecake trial class at @abccookingstudio_sg. It was fun exploring with the decoration! If you're interested in trying out lessons at ABC at just $28/pax, drop me a PM!

Ukishima 浮島 A 3 layered steam cake made with bean paste, with chestnut 🌰 and boiled beans in between #hungrybirdwagashi

Macarons ❤ Cute macarons simply #sparkjoy 💫 😍 This is my last of 18 Cake Basic 🎂 lessons at @abccookingstudio_sg, which I've been attending once a month since 18 months ago 👩🏻‍🍳. Fortunately for me, from March 2019 onwards they will be offering a new Cake Basic 🍰 line-up so I'll have more cake classes to attend! But you'll be glad that they're keeping the same macaron class together with 17 new cakes. It's not hard to understand why this recipe is most loved! #hungrybirdbakes #マカロン

Piggy 🐷 says Happy Chinese New Year! 🍊🍊 Here's my bakes for this season: 1. Piggy Wiggy Pineapple Tarts - yes they have the same face as Piggy. That's where my inspiration came from! . . 2. Caramel Florentine and Cheese Sticks (recipe from @abccookingstudio_tw). Because almonds = "杏"福! 3. Financiers (recipe from @abccookingstudio_sg) which looks like gold bars! These used up all my leftover egg whites from pineapple tarts as well. No wastage! #hungrybirdbakes

黄身時雨 Kimishigure This is a wagashi that represents this wet, winter season ☔. 時雨 Shigure refers to the rain when autumn transits to winter. . . It is steamed like a bun, but the dough is interestingly made with close to little (rice) flour, mainly just white bean paste and egg yolks! The dough went in whole but cracked naturally during steaming, revealing the red bean paste filling. It is definitely something interesting to make, a recipe with ingredients and techniques I've never explored before; but I wouldn't say it's my preferred wagashi because it is very sweet, since it is essentially white bean paste outside and red bean paste inside. (Edit: I find that it tastes much better when eaten warm! A few seconds in the microwave will do the trick) However, it pairs well with a rich, bitter bowl of Uji matcha which neutralises the sweetness of the wagashi. . . Featuring today is the matcha bowl I made while in #Okayama in spring last year with #JRWest & @abccookingstudio_sg! After months of waiting it has finally reached me and I love it! This is made from 備前 Bizen clay and the colour is naturally formed during firing in the kiln. Random imperfections is what makes it unique, just like how it is with the cracked aesthetics of Kimishigure. I'd say this is the perfect matcha bowl for this wagashi! #hungrybirdwagashi

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