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Tag Archives: かき氷

CLAIR × ABC Cooking Singapore: Kagawa – Day 2 Shōdoshima 小豆島 & Mitoyo 三豊

July 12, 2018 かき氷 Beach 父母ヶ浜香川 Japan Kagawa Kakigori Olive Olive Oil Peach Shodoshima 小豆島三豊 1 Comment

Kansai 2018 – Kyoto (Matcha, Wagashi, Kakigori, Ichigo)

April 10, 2018 いちごいちご狩りかき氷さくらイチゴイチゴ狩り Cherry Blossom 花見苺錦茶寮宝泉関西 Hanami Ichigo Japan Kakigori Kansai kyoto matcha Nishiki Market Peanuts Roast Beef Sakura Saryo Housen Snoopy strawberry travel Wagashi 和菓子抹茶日本桜京都 1 Comment

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Chocolate Loaf 🍫 Made chocolate loaf today at @abccookingstudio_sg. It has a unique shaping technique to marble the chocolate within the bread 🍞. The ingredients were really basic but somehow the bread texture turned out to be cottony soft and fluffier than usual!

Melon Pan First time making Melon Pan (plain and matcha) at home using @abccookingstudio_sg's Bread Master recipe 🍈 P.S. it somehow tastes better the next day!

Rice Flour and Matcha Daifuku Matcha bread with gyuhi and adzuki shaped like a daifuku. I used @abccookingstudio_sg's recipe and substituted some ingredients with stuff I have in my pantry and I love how it turned out!

Shogayaki 生姜焼き Japanese ginger pork, spinach marinated with dashi, miso soup and matcha Bavarian cream. This meal was easy to prepare but was really tasty! It is definitely a meal that I would cook at home.

🌸 Hanami in Luv 💕 . . This month's seasonal trial at @abccookingstudio_sg is this cute roll cake with raspberry sakura jam sandwiched in between the layers of chiffon, filled with yogurt cream. I love all things 🌸! Thank you @desmond.abcsg for teaching!

Fruit Danish This is the prettiest bread I've done at @abccookingstudio_sg and it was also already really delicious! I love how flaky the pastry is but it was not easy and required 4 hours for these 6 pieces. Thank you @cookinginserenity for the class!

World Cusine - 🇰🇷 Korean . . A colourful Korean meal of Bibimbap, Bossam, Wakame Soup and Patbingsu. . . My favourite would the Pork Shoulder Bossam which was served with a gochujang based sauce and fresh kimchi!

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!

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