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Monthly Archives: November 2013

Sushi Kuu – Lunch

November 30, 2013 2 Comments

Hakata Ippudo – Dinner

November 23, 2013 Leave a comment

La Strada Ristorante – Dinner

November 16, 2013 Leave a comment

Xin Cuisine – Lunch II

November 9, 2013 Leave a comment

Ibaraki Day 3

November 8, 2013 な嘉屋袋田 Fuji Apple Fukuroda Falls Hitachino Nest Beer ibaraki Japan Kiuchi Brewery Kuroda Apple Farm nakaya sake Soba 1 Comment

Ibaraki Day 2

November 7, 2013 angler fish anko nabe ceramic hotspring ibaraki kairakuen kaiseki kasama maccha matcha onsen pottery Ryokan 抹茶 Leave a comment

Ibaraki Day 1

November 6, 2013 ami premium outlets aokiya astronaut つくば Buddha crazy crepes Crêpe 筑波筑波山茨城 ibaraki Japan JAXA kaiseki kanto mount tsukuba onsen rocket Ryokan sashimi Sausage space Tsukuba tsukuba ham tsukuba san ushiku daibutsu 刺身懐石旅館日本 3 Comments

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PINEAPPLE TARTS 🍍 . . These almost didn't happen this year because firstly I was lazy to bake but relented because I had butter expiring on 17 Jan and pineapple tarts was the best way to use it up. And then my usual pineapple jam supplier went OOS, so I reluctantly used a random one this time. . . And then I used BREAD FLOUR instead of cake flour (must be because I do a lot of bread classes at ABC lately!) but luckily I realised the mistake right after sifting and before adding in the butter. Had to throw the bread flour away and restart everything. . . When it came out of the oven, the tarts didn't taste nice at all. I was using a new recipe and the salt level was like 6× more than what I used previously. I thought it was gone case but surprisingly, the tarts changed in flavour and texture after time and miraculously became really delicious 3 days after baking. . . (The random pineapple jam was ok-ish... but I found the tarts nicer when I pluck 1/3 of the amount off before eating because I'm one of those people who like more pastry than jam. Now I have a box full of plucked out pineapple jam)

🥦🥓Veggie Brunch🧀🍄 . . Colourful mini pizza 🍕 bread with tomato anchovy paste, topped with veggies, mushroom, bacon and cheese. This is a practical bread to learn as it can serve as a satiating meal full of savoury flavour and it is very easy to make!

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!

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