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Category Archives: 2 Star

Osaka – Hajime

October 30, 2015 Leave a comment

Tokyo – Tempura Kondo

September 26, 2015 Leave a comment

Tokyo – Narisawa

September 25, 2015 Leave a comment

Kansai 2104 Day 4 – Osaka & Nara

October 4, 2014 Leave a comment

Kyoto – 露庵菊の井Roan Kikunoi

October 2, 2014 kaiseki kikunoi kyoto Leave a comment

Menton – Mirazur

June 13, 2014 france french french riviera menton mirazur Leave a comment

Paris – L’Atelier Saint-Germain de Joël Robuchon

August 22, 2013 bone marrow carpaccio fine dining france french Joël Robuchon michelin star paris steak wine Leave a comment

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Strawberry Almond Cream My last day of 2018 well spent with a @abccookingstudio_sg bread class in the morning! Can I mention again that I really ❤ the 🍞 classes at ABC? Having tried ALL types of classes for adults at ABC, I think the Bread class is the most unique (and really worth learning) because Japanese bread lessons are practically not offered anywhere else in Singapore, and I absolutely love Japanese style breads!

Steamed chestnut & Karukan Here's a wagashi to represent winter season! The white top layer is meant to look like a layer of snow 🌨 over the brown earth. Steamed chestnut yokan 🌰 and karukan is actually 2 different wagashi, but here at @abccookingstudio_sg we combined it into a 2 steamed layer cake! The two layers actually went pretty well together with the karukan balancing out the sweetness of the anko. The bottom layer is made of red bean paste mixed with flour and starch which firms up like a "kueh" when steamed. Traditionally the chestnuts will be placed on top covering the entire surface as much as possible, but since we're doing a modified version with 2 layers, we placed the chestnuts below. . . The Karukan 軽羮 top layer is a mountain yam steamed cake. It can be made with either powdered mountain yam, Yamaimo 山芋 (commonly found in Japanese supermarkets as it's used for easy making of Okonomiyaki!) or freshly grated mountain yam. Chinese yam 淮山药/ Nagaimo 長芋 is a possible alternative. The yam gives the steamed cake a elastic and slightly mochi like texture and I like it very much! Traditionally this is steamed on its own and served as rectangle blocks looking like sponge. #hungrybirdwagashi

Simple dinner tonight featuring Vacherin Mont d'Or! This soft, rich and seasonal cow's cheese 🧀 from France 🇫🇷 is available only from October - April and is best known for being oven baked to melting texture and eaten like a cheese fondue! I roasted some some baby potatoes🥔, carrots 🥕, broccoli 🌳 and bacon🥓 to go along and it was such a simple yet indulgent meal! On the side I have little skewers of leftover ham from the other day with my all time favourite applewood smoked cheddar and cherry tomato.

It's the time of the year for cooking up a big feast! A whole year of learning new recipes and skills at @abccookingstudio_sg has indeed improved my home cooking and baking ability. I baked ABC's Olive Rock Salt Bread (using Hakata Fleur de Sel rock salt and green olives), red wine 🍷 beef stew, 🥔 pommes puree, tiramisu and ABC's financiers. Preparing 5 dishes from scratch is indeed tiring but I'm glad it's only once a year 😅! Having freshly baked bread 🥖 at the dinner table is definitely a lot more extra effort but I highly recommend doing it. Nothing beats bread that's just fresh out of the oven!

🍕 tomato and anchovy pizza Made this at @abccookingstudio_sg today! It's a pizza bread and usually pizza breads aren't fantastic like I never select it at boulangeries, but this bread is so delicious and is my new favourite 😂 the surface was brushed with olive oil and that give the texture a slight crispness, yet it's soft and chewy inside!

Angel Berries in Wonderland 👼🍓 . . It sure felt more like Christmas is coming when so did this Christmas themed shortcake cake at @abccookingstudio_sg with @motherqueenz today! This cake looks basic but it was so difficult to make it look aesthetically nice 😂

Snow White's Dome 👸 This month's seasonal trial lesson at @abccookingstudio_sg Takashimaya for Christmas 🎅! It looks like a normal shortcake but it's frosted with a cream cheese!😋 Anyone interested in trying a trial lesson at ABC Cooking at $28 only, feel free to PM me!

Mousse aux Fraises 🍓

カレーライス 🍛、エビフライ 🍤 & no-bake cheesecake. I LOVE Japanese curry 🍛. I could eat it multiple times a week and still feel satisfied. So of course I had to take this class at @abccookingstudio_sg where I learnt how to make the roux from scratch! This curry isn't exactly to my liking - I like my curry darker and more fluid less gooey, so I probably need to roast the flour more to achieve that effect. Making the ebi-fry 🍤 was an interesting bonus too because I've always been afraid of deep frying but this turned out much easier than expected! It was so crispy and delicious with just simple ingredients and I'm glad mine turned out quite straight 😅

Olive Bread with Rock Salt Crusty in the outside and soft inside, topped with a slab of butter molten and Hakata Fleur de Sel. 😋 Everytime I learn a new bread 🍞 at @abccookingstudio_sg it tastes so good, I can no longer decide which is my favourite recipe 😂

I was walking around my area, saw some bushes of butterfly pea flowers and decided to cook nasi lemak with blue extract! 💙 using whatever ingredients I could dig up at home - homemade sambal, air fried ikan bilis, cucumber, omelette and CP brand Japanese Golden Crispy Chicken oven toasted.

Bingsu 🍧 Bingsu is Korean shaved ice dessert and is very different from other frozen ice dessert because the "ice" is actually milk. Sulbing is probably the most famous bingsu brand in Korea with franchises all over Korea and even internationally! I had the injeolmi (mochi coated in kinako きな粉 or roasted soybean powder) bingsu (₩7900) and injeolmi toast (₩4500), and I find that it actually tastes similar to the Bingsu I tried in Singapore, only that it's slightly cheaper! In fact, Bingsu might have been even better in Singapore but let's not get there. If I had to compare bingsu with kakigori from Japan, I'd say I like kakigori a lot more. Besides the fact that Japan standard kakigori can't be found in Singapore (the mastery of shaving ice at a special angle has not been brought over), kakigori has a lighter texture and the flavours used are also of better quality often featuring only seasonal ingredient to deliver the freshest. A lot more attention to details goes into making kakigori and that is something I can't feel in bingsu. In Japan you often see one local person eating a whole huge kakigori in silence, savouring and appreciating every bit of it, whereas for bingsu it's often shared among 2 - 3pax and we still can't finish it before it melts 😂

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