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CLAIR × ABC Cooking Singapore: Kagawa – Day 4 Naoshima 直島, Takamatsu 高松

July 14, 2018 Art Museum Benesse House Museum Chichu Art Museum 直島香川骨付き鳥高松 Handicraft Honetsukidori Japan Kagawa Mizuhiki Naoshima Red Pumpkin Setouchi Takamatsu Yayoi Kusama Yellow Pumpkin 日本水引 1 Comment

CLAIR × ABC Cooking Singapore: Kagawa – Day 3 Mitoyo 三豊, Kotohira 琴平

July 13, 2018 うどんこんぴらもも瀬戸内琴平琴平花壇香川讃岐讃岐うどん Farm Fruit Picking Japan Japan Travel Kagawa Momo onsen Peach Peach Farm Ryokan Sanuki Udon Seto Inland Sea Setouchi Shikoku Udon Yukata 四国旅館桃桃狩り浴衣温泉 Leave a comment

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

CLAIR × ABC Cooking Singapore: Kagawa – Day 1 Takamatsu 高松

July 11, 2018 香川高松 Japan Kagawa matcha Ritsurin Garden Shikoku Takamatsu 四国抹茶栗林公園 2 Comments

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

Kansai 2018 – Hyogo (Kobe-Sanda Premium Outlets, Arima Onsen, Kobe Beef)

April 8, 2018 Arima Onsen Hot Spring Hyogo Japan kaiseki Kansai Kobe Kobe Beef Kobe-Sanda Premium Outlets onsen Premium Outlets Ryokan Shabu-Shabu steak travel wagyu 4 Comments

Kansai 2018 – Osaka

April 5, 2018 ABC Cooking Studio 関西 Hankyu Japan JR West Kansai Kinki Muji Namba Okonomiyaki osaka Panasonic Peanuts shinsaibashi Snoopy Street Food Swissotel Takashimaya Takoyaki Travel Guide umeda 大阪 3 Comments

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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.

Festival dishes - 5 types of Kushi katsu 5種串揚げの彩り御膳 5 types of kushi katsu, checkered ehomaki, tsukune soup and matcha black soybean waffle

New Year's Luxury Italian Meal 新年の贅沢リストランテ I made this 3 course Japanese- Italian meal at @abccookingstudio_sg 🇮🇹. Antipasto was tuna and wreath shape salad, with edible flowers to make it fancy 🌼. Primo was porcini cream penne and last but not least, dolce of berry's cassata with pistachio. . . This meal was easy to prepare and yet pretty tasty! Thank you Mandy 👩‍🍳 for teaching!

I made my very own 小笼包 from scratch at @communekitchensg! Each piece was bursting with pork broth 😋 Check out my post on the blog if you'd like to find out more. Link in bio

Apple Pie When I think of apple pie, I think of Aomori Prefecture, known for having the best apples 🍎 in Japan. They had this map of all the apple pie cafés in the area which led me to try various apple pies in Aomori and I loved it! Now I can finally have good apple pie again, baked from scratch. This puff pastry apple pie I made at @abccookingstudio_sg took 3.5hrs because it required manually rolling and folding to create the multiple flaky layers. The result was a really delicious light and crispy pastry! I like to have my apple pie 🥧 served warm, à la mode with my favourite Häagen-Dazs vanilla ice cream!

Sukiyaki すき焼き This sukiyaki (not a steamboat dish) at @abccookingstudio_sg is simple to cook with little mess and preparation time and it is definitely I will often cook at home!

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