food.bigboysoven.com weekly update

It had been a great busy weekend for me as I just started up loading our new foodie website named Big Boys Oven Food Guide as we wanted bigboysoven.com be more dedicated to desserts. As yet I managed to scout around for food in Klang looking for more seafood and Bak Kut Teh! Well I can tell you, they were totally awesome and just terrific. Attending The 2010 Best Jeunes Chef Rosisseurs Malaysia was yet another challenging event for some young chefs and Le Méridien Kuala Lumpur took this year 2010 Trophy home! well done. Sitting, chatting and sipping a cup of earl grey tea with the fabulous Chef Julie Song of Indulgence was a dream come true for me, she is absolutely gorgeous, I like her within seconds! :)

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Honey Fuji Apple and Black Sesame Mousse Cake

honey  fuji apple and black sesame moussecake 4

Well I am gearing into a great mood yet busy as I am preparing for a media interview for this weekend and I need to show them what I am goonna bake this weekend. I may sound cocky but I am excited on what I should be baking. Well definitely going to be exciting.

I stumbled upon this Fuji apple recipe and I find it pretty handy indeed as most of the ingredients can be easily found and even you can buy Fuji apples from the night market. At most it is not expensive and you can bake this cake all year round. I find it rather light and not too sweet yet simple which I like most. Simplicity is the best!

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Laura Calder’s Apple Cream Tart

Laura Calder Apple Cream Tart
Apple Cream Tart

Laura Calder the author of French Taste yet a culinary expert who had hosted 79 episodes of French Food at Home, with two seasons shown exclusively on the Asian Food Channel (AFC) was in town and I meet her at Sampling on the Fourteen, Berjaya University College of Hospitality.

She is definitely my Kitchen Goddess! I like her, she was funny yet filled with wittiness . . . . equipt with a flamboyant style herself, she captured her audience within seconds, well I am one of them! I was totally hypnotised by her . . . . . she is gorgeous.

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50th Birthday Cake Celebration

50

Last week was fun as I get to sculpture a 50th birthday cake requested by a client of mine. It was a black and red colour design with the number 50 as the topper. I had baked a vanilla and chocolate moist cake for this two tier sculptured cake. It do looked grand and yet simple and slick, I love it too myself.

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Tarte Fromage

cheese cake

I had been having a great time over the weekend although I have been struggling for time. I have been baking macarons with a great group of students of mine, some budding up coming young chefs from UITM, some were excited baby bakers and some got too interested yet excited with macarons. All of them did very well and all the macarons baked was a success, non cracks, all just perfect! You gals were awesome, now I am waiting with less stress for their home results, gosh! I am already excited, definitely my mobile and email will be flooded this coming weeks, and I hope not! :)

I was also had been busy sculpturing a two tier 50th birthday cake which came out to be gorgeous it was finished with black and red in colour. The feedback was truly positive, they like it! Then I had an australian cafe food excursion near my place and it was awesomely gorgeous. I truly love the burgers and salad yet it was so affordable. I can’t give you much details of it as Sidny will be reviewing it on his food blog soon.

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Classic White Chocolate Gateaux

New Cake 3

Hey! I am back! yes I had been away and had spend a great valuable time in Taiwan. Well it was a holiday and see see for me and I took my mum with me too. It was an explosive to visit, lovely Taiwan and enjoyed the variation of awesome goodness of Taiwan cuisine.

Now I am back with full of energy and loads of work to be done! I know I had been rather quiet and had been behind the scene relaxing lol! Anyway, there will be some changes and soon really be implemented, more new baking class and I will be showcasing more varaition of cakes and recipes here on www.bigboysoven.com, meaning you will see more of me! As for food, we will be setting up another webpage called food.bigboysoven.com and Sidney Kan will be penning down his food excursion!

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Ser Loon & Hui Xin Wedding Reception

Chai & Xin 1

It was Sloopy Chic’s BIG Day! She got married! and the lucky guy was our foodie camera man “makan kaki” Ser Loon aka Chai. It was an awesome day and the reception was held at Jaya Palace, Chinese Restaurant.

We knew this gorgoeus chic with huge personality, kind, easy going, absolutely friendly, kind and foremost she is our awesome friend who share the same one thing, the love of food! She is just part of our family! We love her!

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GRAND HIBISCUS Swiss Garden Kuala Lumpur

grans hibicus

Grand Hibiscus is yet another new venue created specially for wedding banquet, events snd functions here in the heart of the city, Kuala Lumpur. When I received an invitation for a dine experience, I got so truly excited . . . I love beautiful surprises.

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CHI KA YIN Bandar Puteri Puchong

Chi Ka Yin

Chi Ka Yin Restaurant was one of the places I visited over a weekend with a group of foodies. It was a great place to be, a warm lay back type of place just like being at home. The restaurant is located at the nes commercial area of Puchong called Bandar Puteri.
The deco was simple and a refreshing lemon green dominated the backdrop of this place, my type of colour!

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Maya Indulgence with Chef Shamsul

Chef Shamsul

I accidently stumbled upon this awesome recipe from Chef Shamsul of Hotel Maya Kuala Lumpur which I think work fabulous during a weekend dining at home with friends over a few bottles of red wine.

Pasta with Boston Lobster Bisque

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MASTER CHEF CHEONG LIEW Senses Hilton Kuala Lumpur

table setting

He is a famous, he is well known, he is definitely a classic chef!

He is back in town for a week to showcase his fine crafting and creation named Four Dances of the Sea, which will feature the resources from the South Australia’s Eyre Peninsula at his kitchen palatte readily to be played. Upon knowning it was his last day, I decided not to waste any time, took Sunny and we headed for a ride to Senses and got ourself a table for two . . . . . . please!

Chef Cheong Liew at Sense
Master Chef Cheong Liew

He is Kuala Lumpur-born based in Adelaide Master Chef Cheong Liew, qouted as one of the hottest chefs alive by the American Food & Wine magazine. Cheong has had no classical traingin or foraml schooliing in culinary arts as i was told and the only training had been in his grandma’s kitchen, in a shophouse in Jalan Bandar above the family’s chickenfeed shop. The young Cheong Liew would accompany his grandma to the market every morning.

In 1969 he left to Melbourne to under take up engineering but of his interest in culinary he found himself at a Greek restaurant in Adelaide. Having an international hotel training, Cheong was introduced to the basics of classical cuisine and the discovery of asian cooking sparked an even greater interest in cooking. Cheong began to self explore French, Spanish, Chinese and Malaysian cuisine through books.

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Ying Yang Prawns at RM1.00++ Tai Zi Heen

YZH Ying Yang Prawns

Looking for something out of the ordinary? Look no more! Come and dine at the award winning Tai Zi Heen Chinese Restaurant for Chef Ricky Thein’s award winning “Ying Yang Prawns” at only *RM1.00++ per dish!

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