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Monthly Archives: January 2014

Hai Di Lao – Dinner

January 25, 2014 Leave a comment

4Fingers Crispy Chicken – Dinner

January 18, 2014 Leave a comment

Kotobuki Japanese Restaurant

January 13, 2014 Leave a comment

Lei Garden – Lunch

January 3, 2014 Leave a comment

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💚抹茶 Matcha Mont Blanc, Matcha Chocolate Mousse and Setouchi Lemon Cake

🌕Happy Mid-Autumn Festival!🐇 . . Time to have your favourite mooncakes and tea. Here I'm having 天仁茗茶 Tenren's 「金萱」 Jin Xuan tea from Taiwan. It is a Milk Oolong which is smooth to drink and with a light creamy note. This is just the occasion to bring out my favourite tea pot set! . . 《Never waste calories on bad mooncakes》 . I attended a mooncake making "workshop" (allegedly, because we didn't even get to make it) this year which turned out a huge disappointment (you can DM me to ask if you wish to avoid) hence I've got no mooncakes I made myself this year to enjoy but at least I still have my favourite @raffleshotelsingapore 「Champagne Truffle Snow-Skin Mooncake」 to the rescue!

Nutty Crescent . . You don't have to wait till Halloween to have pumpkin 🎃 bread! Kneaded with Japanese pumpkin powder in the dough and topped with almonds and pumpkin seeds, this bread was super soft, fragrant and tasty! Available this month at @abccookingstudio_sg 👻

Bacon And Zucchini Quiche This quiche made at @abccookingstudio_sg's Bread Riche class is filled with layers of potato, bacon and zucchini. The recipe is versatile to make with all sorts of ingredients! Shall try making quiche Lorraine and spinach quiche next time!

Melon Pan and Maccha My second bread master class was this popular cute Japanese sweet bread which is topped with a sweet cookie crust that makes it look like a 🍈 melon. Thank you @cookinginserenity for teaching!

Orange Chiffon and Pudding 🍮 . . The orange chiffon cake was good but the pudding was even better! Thank you Ee Chin for the enjoyable lesson and sharing all your valuable tips 💕

Kingyoku & Minazuki 錦玉と水無月 Summer wagashi this month at @abccookingstudio_sg! The Kingyoku is designed to look like Koi fish in a pond while the triangle white Minazuki is meant to resemble blocks of ice. Both are eaten chilled in summer months to beat the heat 🌞

Kinako Walnut I did this bread for my first Bread Riche class at @abccookingstudio_sg and the aroma of Kinako with the crunch of walnut was a good match indeed. Thank you @yuki_abccookingsg for teaching! 💕

Handmade bun with 3 types of sliders My favourite slider is the breaded cod fish and I love the potato wedges and raspberry yogurt smoothie too!

Cranberry Bread Baked this at home today using @abccookingstudio_sg's Strawberry Cranberry Bread recipe. Freshly baked bread is always the best!

Choux Baking at home this weekend using @abccookingstudio_sg's recipe. Filled with chocolate pastry cream and vanilla diplomat cream. Decided to make this because I have leftover egg yolks to use!

Éclair Learnt how to make éclairs today under Cake Master course at @abccookingstudio_sg and it actually is easier than it seems! The pastry is basically the same as a choux puff and the filling is similar too but what makes it an éclair is piping it straight and coating it with icing to finish 💕

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