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Monthly Archives: May 2013

Kansai Day 8 – Shopping hauls

May 29, 2013 3 Comments

Kansai Day 7 – Osaka Aquarium Kaiyukan

May 28, 2013 Leave a comment

Osaka – Sushi Jinsei

May 28, 2013 Leave a comment

Osaka – Yotaro Honten

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Kansai Day 6 – Kyoto

May 27, 2013 Leave a comment

Kyoto – Hana Kitcho

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Kyoto – Kichisen

May 27, 2013 Leave a comment

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Blanc Noir & Croquant ブラン・ノワール＆クロッカン This is quite an interesting bread to shape with 8 layers of black and white dough, coloured with black cocoa powder and glazed with maple syrup after baking. The flavour was subtle and light and I actually like plain breads like this where I am able to enjoy the natural aroma of freshly baked bread. The leftover dough was made into croquant by mixing with sugar and diced almonds. I loved the layers of textures within each bite. 🖤

Furry Fortune This month's seasonal trial at @abccookingstudio_sg is this cute 🐭 and 🦔 character buns filled with golden salted egg custard! The custard tasted like liu sha bao flavour but fully cooked instead of being liquid but equally delicious. Thank you PK for teaching the class!

Whole-Meal Cooking: Japanese Meal for Anti-Aging This month's Whole Meal Cooking class at @abccookingstudio_sg is both tasty and practical! The main course of tofu chicken patty with lotus root and onsen egg on a bed of dou miao was delicious and nutritious. I also loved the macaroni salad, salmon corn miso soup and café au lait pudding. The pudding was really soft and smooth! Most importantly this meal isn't going to grease up the kitchen so it is definitely something practical to cook at home. Thank you Bryan for the class!

🇨🇵 Baguette🥖 . . These French loaves were made using the Sponge-Dough method, taught in @abccookingstudio_sg Bread Master class. I did not have time to cook boeuf bourguignon or bouillabaisse to go with it but having it with just President French butter and Hakata fleur de sel was already delicious enough! The texture was chewy inside and crispy on the top crust outside.

Camembert Noix This bread is filled with walnuts and camembert, coated with melted butter and rock salt to bake. The texture is very similar to Olive Rock Salt bread from the the old Bread Basic course at @abccookingstudio_sg - with a crispy outer crust yet soft inside. It is best eaten within a few hours after baking because the crisp of the crust gets lost after a few hours and can't be restored back to the same glory even with toasting.

Festival dishes - 5 types of Kushi katsu 5種串揚げの彩り御膳 5 types of kushi katsu, checkered ehomaki, tsukune soup and matcha black soybean waffle

New Year's Luxury Italian Meal 新年の贅沢リストランテ I made this 3 course Japanese- Italian meal at @abccookingstudio_sg 🇮🇹. Antipasto was tuna and wreath shape salad, with edible flowers to make it fancy 🌼. Primo was porcini cream penne and last but not least, dolce of berry's cassata with pistachio. . . This meal was easy to prepare and yet pretty tasty! Thank you Mandy 👩‍🍳 for teaching!

I made my very own 小笼包 from scratch at @communekitchensg! Each piece was bursting with pork broth 😋 Check out my post on the blog if you'd like to find out more. Link in bio

Apple Pie When I think of apple pie, I think of Aomori Prefecture, known for having the best apples 🍎 in Japan. They had this map of all the apple pie cafés in the area which led me to try various apple pies in Aomori and I loved it! Now I can finally have good apple pie again, baked from scratch. This puff pastry apple pie I made at @abccookingstudio_sg took 3.5hrs because it required manually rolling and folding to create the multiple flaky layers. The result was a really delicious light and crispy pastry! I like to have my apple pie 🥧 served warm, à la mode with my favourite Häagen-Dazs vanilla ice cream!

Sukiyaki すき焼き This sukiyaki (not a steamboat dish) at @abccookingstudio_sg is simple to cook with little mess and preparation time and it is definitely I will often cook at home!

Japanese Modern Osechi Happy 2020 🥳! New Year's Day お正月 in Japan is an ocassion to celebrate and Osechi Ryori お節料理 is eaten, served in multi tiered lacquered boxes known as jubako 重箱. Each dish in Osechi cuisine is symbolic of well wishes for the new year. Instead of traditional Osechi dishes, this meal had a modern twist on the traditionally symbolic dish. I also brought my own modern jubako from Hakoya to complete the meal! Thank you SY for the lesson!

🎄🎁 Merry Christmas 🔔🎅 . . Featuring the two seasonal trial cakes at @abccookingstudio_sg this month which is perfect for Christmas! Both cakes uses a chiffon base but with a slice difference you get two entirely different cakes! I spent my actual Christmas day afternoon making this wreath cake. Thank you James for making the class so enjoyable!

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