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Yogyakarta

October 5, 2013 asia borobudur central java coconut coffee plantation holiday horse carriage indonesia java jeep juice mount merapi organic food organic vegetables prambanan sambal spa sunrise sunset travel vacation volcano yogyakarta 3 Comments

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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!

🇨🇵 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.

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