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Monthly Archives: January 2015

Tatsu Teppanyaki – Dinner

January 31, 2015 Leave a comment

Tian Fu Tea Room (Beach Road) – Tea

January 31, 2015 Leave a comment

The Naked Finn – Dinner

January 24, 2015 Leave a comment

La Barca – Dinner

January 18, 2015 Leave a comment

Spicy Thai Thai Café – Dinner

January 18, 2015 Leave a comment

Imperial Treasure Shanghai Cuisine – Lunch

January 17, 2015 Leave a comment

in ITALY – Lunch

January 13, 2015 Leave a comment

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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 💕

Maple Almond This is a really sweet bread with a generous amount of sweet toppings of maple syrup and almond meringue, candied orange peel, pearl sugar and sliced almonds over a very soft fluffy bread. The bread is super easy to shape but it is tedious work when applying on the toppings!

Royal Roulade 👑 . . Earl Grey Tea roll cake filled with strawberry syrup soaked peaches 🍑 and strawberry fromage cream, perfect for this summer season! This is available as a trial lesson cake at @abccookingstudio_sg Funan studio and I love how it tastes! It's also a really fun cake to bake and assemble.

Rendang Raya 1 Day Lesson at @abccookingstudio_sg Chicken rendang, steamed spiced rice in banana leaf, turmeric curry vegetables and assam iced lime juice.

🇫🇷 Croissant and Chocolat Croissant I love croissant and this is what enticed me to take up Bread Master course at @abccookingstudio_sg 🥐! Layered with Elle & Vire extra dry 84% fat French cultured butter, it's already delicious when eaten plain but even better with chocolate inside and perfect with a glass of freshly squeezed orange juice.

Seigle Fruits First time making a rye bread and I must say this turned out better than I imagined! The inside was dense but soft while the crust was crispy. It's filled with cranberries, raisins and cream cheese! . . And this is my 24th Bread Basic class at @abccookingstudio_sg! Thank you @yuki_abccookingsg and all the bread teachers for your guidance. It's been exactly a year since I started learning Bread making and I never expected I'll love bread making so much and actually complete 24 within a year. Moving on to Bread Master tomorrow!

Olive and Onion This bread is full of umami goodness just from the combination of green olives, onions and Hakata rock salt and with a crispy crust outside and cotton like fluffy texture, it is easily one of my favourite savoury breads from @abccookingstudio_sg! It is self explainatory why this bread recipe is so popular this month. I made 4 pieces and I ate all 4 by myself 😂 it makes a good satiating lunch! . . P.S. If you're wondering, yes I think it's even better than the Olive Rock Salt bread from the old menu which was already really good to begin with!

All-purpose Sauce in Variety of Japanese Set Meal 🍱 . . One ginger based sauce was used to flavour up the main dish of stir fried colourful veggies with fried chicken thigh, side of mentaiko agedashi tofu and a variation of miso soup! Dessert was inspired from trifle using Japanese castella cake topped with blueberry jam and cream. I love how colourful this meal is and the main dish actually felt more like Chinese stir fry to me!

Glad to have my favourite Mont Blanc again!

Indian Curry for Summer Learnt to cook this Japanese style Indian meal at @abccookingstudio_sg and everything is just so delicious! We made 3 types of curry from the same base curry, spicy edamame dip (something different from the usual mint!), mango coconut milk pudding and also handmade naan! I can't even decide which is my favourite because everything is so delicious 😂

Berry Ooh-Lava Cheesecake Non-baked cheesecake with surprise center of berry puree and topped with sakura 🌸

菊 Chrysanthemum One was filled with white bean paste while the other with red bean paste. The overall taste is indeed very sweet but it goes really well with a bowl of strong aromatic matcha. By the way I love these 1616 Arita plates! It looks like chrysanthemum doesn't it?

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