We had a great time baking and meeting new friends in Johor Bahru (JB). We had 3 sets of baking on the first day instead of two by request and at the end all of us got into being a zombie . . . . yeah, we were so tired and went straight to our bunker!
There were a lot of changes in the Johor Bahru scenery, lots of new roads and new buildings as for food, I would amazingly say, just amazing, just delicious, just awesome!. We had loads of Italian food, you just can’t imagine, just pure lovely, perfect pasta and drooling pizza. We had japanese too, outstanding flavours, fresh shashimi, truely teppanyaki of a whole squid, unagi maki, tempura, not forgetting the garlic fried rice and flushed down with a few cup of rejunevating cooling green tea.
Another exciting menu we had, it was the Bak Kut Teh flushed within the Johor Bahru downtown scene, it was totally amazing delicious. Yet another exciting meal we had was the beef noodle and also the stewed duckling noodle, both amazingly delicious, something not to be missed and I will defintely post about them this coming weeks.
And as for today, I am going to share my delicious discovery of baking, a chocolate vanilla olive oil cake and a recipe by a modest, loyal, good looking and a winning pastry chef himself, Chef Ronny Leung from the famous Hong Kong Club.
380g Whipping cream
3pcs Vanilla bean cut into 2 pieces
380g Egg yolk
1000g Dark chocolate 70% chopped
1. Boil together the cream, milk, trimoline and the vanilla bean in a saucepan.
2. Pour over the egg yolk and boil to reach 85C.
3. Then add to dark chocolate and mix well.
4. Finally, fold in whipped cream.