Tag Archives: Big Boys Oven



Before I continue . . . I would like to wish my readers and friends GONG XI FATT CAI and a wonderful prosperous 2009.

2009 is a wonderful year to start with, working extra hard is the way to success this year . . . which I always believe, when the fruits start to blossom, it will be such an amazing period of time to celebrate, a joy that money can’t buy . . . yet another fullfilling experience to seek for. . . . a fullfilling dream achieved.

BigBoysOven had a great up and down battles through out this 2008, . . . I got to say at end of 2008 we saw our hard work did pay off. Therefore 2009 will prepare BigBoysOven to work even more harder and hope to pursue to more challenging projects that are coming our way.

Remember the “Let’s Celebrate A Joyous Christmas . . . .Swiss-Garden Hotel, Kuala Lumpur” we already have 3 winners, the lucky winners had been hand drawn by Ms Linda, from Swiss-Garden Hotel, Kuala Lumpur.
The 3 lucky winners are

Gwyn Tan, CK Lam and Sue Me

(winners, please email me with your contact address and number)



A week ago I was invited to this auspicious beginnings dinner at the Flavor, Swiss Garden, Kuala Lumpur. I got to say it was a wonderful dinner as I got to meet my friends at Swiss Garden and also the media too . . . . and we did the Lo Hei!


In the true tradition of Chinese New Year night, the Prosperity Buffet Dinner is back to tantalize our palate with delicacies from East to West. Experience bountiful beginnings in the year of the Ox, indulge in traditional Chinese cuisine with weekly highlights including Lotus Chicken in Bamboo Steamer, ‘Treasure Boxes’, Deep Fried Soft Shell Crab, Prawns In XO Sauce, Charcoal Roast Duck, Braised Sea Cucumber with Broccoli and Fish Maw, Steamed Cod with Superior Sauce, Succulent Oysters, Sushi & Maki and more! . . . . . . . The Lotus Chicken in Bamboo Steamer is amazing delicious dish by itself, created by Master Chef Wong Yean Loong of Flavor himself, it consists of braised fish maw, high quality braised chinese mushrooms, dry scallops, chicken and “fatt choy”.

To end your meal, the chefs have prepared a variety of decadent desserts such as Pandan Coconut Ball with Lotus Paste, Sweet Corn ‘Ping Pei’, Traditional Ang Ku, Nyonya Kuih, Sweet Potato in Sugar Syrup and a selection of cakes and pastries.




GONG XI FATT CAI . . . . . . . love always SUNNY YAW

Available from 1st January to 9th February 2009, the Prosperity buffet dinner is priced at RM80++ per adult and RM40++ per child or senior citizen. Exclusively for Maybankard Credit Card Holders, we have a special RM1++ buffet deal during this period. Pay RM80++ for the first diner and the second diner pays only RM1++.

Do call at 03-2141 3333, extension 506/517 or e-mail fb_sghkl@swissgarden.com for reservations or log on to www.swissgarden.com for more information.

Prosperity Blossoms in Abundance This Spring


This time I was invited to West Lake Garden, Sunway Resort Hotel & Spa for a luncheon with Master Chef Chan, the Super Gold Medal winner at the 6th World Championship of Chinese Cuisine 2008. We sat and chat over a cup of warm fragrant and fine quality of Jasmin tea. Master Chef Chan with more than 20years of culinary experience originated from Sungai Siput, Perak and it was where he started his love and passion of food and at a very young age, he already started selling chinese steam buns. Due to such an influence in food that he went on to pursue his career in chinese culinary and today, a well groomed and well known culinary chef. Innovation and perfection are two amazing strength of Chef Chan and with these he is able to create such an amazing delicious dishes. I got to say I was very lucky indeed to sit next to him and able to strike an amazing conversation. I guessed it was the passion of food that brought us together.


The award-winning Chinses Master Chef Chan presents a delectable selection of dishes befitting the auspicious occasion and this year, Chef Chan is inspired by his simple understanding of Fung Shui in relation to food. Guided by the philosophy of achieving a balanced consumption of food types, and enthused by the benefits of Fung Shui in food, Chef Chan had designed a range of mouth-watering Chinese New Year dishes. Chef himself had also designed a varitey of set menus, a la carte specialtises and tradisional Yee Shang throughout the duration of this festival.



Golden Prosperity Salmon and Snow Pear Yee Sang in this opening dish of Yee Sang, Chef Chan bathes the thick slices of fresh salmon in New Zealand Manuka Honey. The interesting fact is that this honey coupled with anti-bacterial properties that will elinates the raw fishy taste and adds a palattably sweet flavour to the Yee Sang. Chef Chang had applied Feng Shui to his creation in order to achieve balance and harmony. The concept is principles of balance and contrast, you will naturally nourish your chi (energy) and maintain the pink of health.

Chef Chang added, “Yin food can help ome calm down and yang food supplies energy. Neutral food as it implies, helps strenghten the equilibrium. The term “yin”, “yang” and “neutral” relate to the deeper essence of the food’s nature. By consuming a combination of cooling yin and energising, protein rich yang food, one can achieve balance and therefore, positive health and well-being.”

Therefore the balance of the Yee Sang is from the perspective of the combinationof ingredients; the yin in embodied by the salmon, and the yang by the chopped peanuts, neutral plum sauce, srispy crackers and the idyllic blend of flavours from the syrupy honey, sourish pickled papaya and tangy ginger. Let top them and toast the Yee Sang!


Pan-Fried Lamb Rack with Smoked Coffee Savoury Sauce is the signature masterpiece of Chef Chan which bagged a Gold Medal in the “Hot Dish” category at the 6th World Championship of Chinese Cuisine in Beijing . . . lucky me, getting to taste this awesome delicious dish is unthinkable. The lamb rack was done to perfection and the texture was soft and tender. The drench of slight sweetness and the aroma of coffee sauce enhance the taste of the dish further and unspeakable delicious.


Sauteed Asparagus and Prawn Wrapped with Water Chestnut, this dish may look simple but it was beautiful executed. The prawns tasted deliciously fresh, crunchy and able to retain it juiciness taste, as for the aspargus it was done perfctly and not over cooked at all. Oh! the waterchessnut was lovely.


Stir-Fried Assorted Vegetables served in Whole Pumpkin was something simple and yet interesting. I loved especially the sweetness of the pumpkin which took the dish yet to another level of taste and perfection.


Braised Szechuan Beef Shank with Mandarin Orange Peel is something to shout about. I think this should be the award winning dish of the day. I am amazed with the creativiness and skill of Chef Chan to able to create such a loving dish. Every piece of the braised beef was well measured and cut to a 2 bite size. Perfectly braised to melt in mouth which was amazing and with the orange peel, it jazzed up the dish with tangyness and spice. If we looked carefully, the braised beef sits on a layer of deep fried soya bean skin and a layer of fresh lettuce. By eating them together, the dish itself reinvented to yet another greater height of gastronomy. Just amazing Chef Chan . . . . . soft, tangy, crunchy and fresh . . . a fantastic combination taste from one bite!

In the middle of the dish sits a glass of fury red juicy juice filled with cubes of cold cut beef and cucumber. In fact surprised to me. it was a red mild chilly oil. The first attempt to dish into the glass was such an effort but my my the taste of the cube of cold beef cut was awesome, soft, tender and tasty . . . . not chilli hot at all, it was mild indeed . . .


Rainbow Fried Rice with Seafood and Pine Nuts was recommended by Chef Chan himself which comprised of a balanced mix of colors and flavors encapsulated by the neutral brown rice, the yin of seafood and the yang of nuts, such a healthy diah with the addictive crunch and fragrance of various nuts.


Homemade Almond Tea with Glutinous Rice Dumpling is a distintive warm dessert with fragrant almond, sweet papaya puree and lovely delighted black sesame rice dumpling that combine to symbolise “reunion”. Lovely and full of aroma.


Chinese New Year Durian Puff warms up my heart with full of inspiration, yes very inspired. It was a very bold and imaginative of Chef Chan’s culinary and himself. Full flavored cooked durian filled into the pastry skin and deep fried was something so wanting that showed the desirable art and skill of cooking.


The meal was so inspiring delicous and able to luncheon with such a master chef was unimagineable, thank you Chef Chan . . . . from Sunny Yaw

For ease of selection, there are four choices of eight-course and nine-course Chinese New Year set menus priced from RM888++ to RM2,009++ per rtable of 10 people.
The Yee Sang selections, with varied ingredients like lobster, abalone, Norwegian salmon, jelly fish, soft shell crab,vegetarian prawn and snow pear, are available for dine-in from Jan19 to Feb 9 as well as for takeaway from Jan13 to Feb9.

West Lake Garden Chinese Restaurant (Pork-Free), Sunway Resort Hotel & Spa, Persiaran Lagoon, Bandar Sunway, PJ(Tel:03-7492 8000 ext 3181). Business Hours: Mon-Sat, lunch (noon-2.30pm); dinner(6.30pm-10.30pm). Sun & public holiday (10am-2.30pm)

to love, honour & cherish


these pictures were so beautiful taken together with our wedding cakes, published on the december 20008 issue of female brides magazine which I treasured so much, awesomely classic, elegant and glamour . . . . Sunny Yaw

compliment to:
Photography Chuan Looi/Yipieyaya
Styling Eireen Ooi
Hair David Shaw/Pick A Brush Workshop
Makeup Geraldine Goh using Benefit
Model Wider William & Anna V/Faces Model Management

Chocolat Surpise Me!

Chocolat, chocolat, chocolat!

I had a great weekend in Penang having my baking classes, now I am back safely in KL and am totally exhausted. It was fun teaching my students on how to bake Macarons, Japanese Rouleau and The Opera Cake. Beside teaching I was brought around the streets of Penang to taste the hawker food by Uncle Lee, I had Assam Laksa, Fried Kueh Teow, Curry Mee, Prawn Noodle, Penang’s Chee Cheong Fun, Pork Porridge, Pork Satay and Dim Sum. It was fantastic to have meet some great food bloggers from Penang over dinner on saturday nite and I will post about this trip later. As I need some rest I will leave you my favourite chocolat recipe.


350ml Double cream
300gm Dark chocolat
120gm Eggs
1pcs Vanilla pod
A pinch of salt

6nos heat proof glasses
1 baking tray



1. Preheat the oven to 180C
2. Bring the cream to boil, then pour over chocolat in a bowl. Stir until smooth.
3. Scrap the vanilla seed pout from the vanilla pod.
4. Whisk together egg, vanilla seed and salt in another bowl, then stir into melted chocolat.
5. Pour the chocloat mis into each heat proof glasses to your desire.
6. Fill the baking tray with water (water bath).
7. Deep the glasses into the baking tray filled with water.
8. Bake for 15-20minutes.
9. Cool completely in pan on rack about 30-40minutes.
10. Chill it in the fridge.
11. Served with thick cream.


I hope you will try this simple recipe at your own free time and I got to say mine tasted deliciously . . . . Love Sunny Yaw

One Bite Cupcakes


Last weeek, I was requested to come out with some petite cakes for a group of visiting delegate from the commenwealth countries at my client’s place. I got only a day to come out with something simple, nice and presentable . . . . just for a light afternoon coffee break. So I created three different types of petite dessert . . . mini cupcakes, strawberry tarts and milk chocolat brownies . . . . . . these were the cupcakes created for that afternoon . . . . .







I just completed my wedding cake and ready to be pick up! This one is a bit different compare to the previous . . . . I am sure you will be looking forward to read about it soon . . . . Love Sunny Yaw

Macarons with An Asian Flavour

Not A New Discovery, Yet So Lovely

dear readers and friends,

thank you for all the emails and comments for my last post. it was fabulous and great to know that you love the wedding cake that i created a week ago. i am totally lost with words and this had gave me the strength to even work more harder to churn out more creations in the comings and the future.

on thursday i attended a cocktail reception showcasing the year end party celebrations where there were more than 100 invited guests from the coperate world and the media. the food was lovely . . . . (will definitely be posting about it) . . . and at this event i was shocked that some of the guests wanted to meet Big Boys Oven and our desserts were complimented and so was our work . . . . . . thank you so much.


back to today’s post, i would like to introduce my lastest macaron craze . . . yes macarons with an asian flavour. during this year i stumbled onto this flavour during the mooncake festival and the way it was done, was incredible unique, delicious and that attractd me. then back to my studio i tested this similar uniqueness but. . . . . onto my macarons . . . . i am sure you are eager wanting to know what i have created . . . . yes i have come up with macarons with mango japanese cream cheese filling. the macarons are filled with really small bits of preserved mango and infused into a lite mango cream cheese.




well i am heading back to my studio now, finishing up a wedding cake for tomorrow’s wedding lunch, have a good weekend and see you soon . . . . . Love Sunny Yaw

Coffee Macaron with Dark Chocolat Fillings

Today, my student Anna Teo came over to pick up her O’chocolat cake and Durian moussecake that she ordered few days ago and brought along three guests, her hubby and two of her adorable children.

Anna said to me when she saw her cakes, “Wow! those macarons are so beautiful, how you do it?”

I told Anna, ” Lots of patients!” and I smiled at her.

We all sat down and chatted for a while and the children was continuing helping me molding some sugar paste, they are so cute and adorable. Here are some of the photos of the macarons that Ann was so amazed with this morning.







That macaron was given a nasty bite by myself so that I can take a photo of it to show you how inside looked like.

Yesterday we had a great time at Lance & Vaneesia’s wedding at the Court Yard Restaurant. I would like to congratulate to both of them a HappyWedding!

Vaneesia! It was fabulous to hear you said you like the wedding cake, . . . . . “Perfect, this is what I wanted!” I will post it up very soon . . . . Love Sunny Yaw


Sugar Art Works With Chef Patrick Siau . . .


Recently I was invited to a dinner and demostration of sugar art works by Chef Patrick Siau. This event was held at Swiss-Garden Hotel Kuala Lumpur in collaboration with Taylor’s College. The method of sugar art works inclusive of melting sugar to the right temperature and proceed to the hardening hardening at the right temperature where the sugar can be molded by hand. Got to warn as this processes are done at a high temperature which can burn your hands, therefore woollen glooves are needed. Every piece of the sugar art is make individually and then assemble.



Chef Patrick Siau is also the recipient of numerous prestigious culinary awards, the most recent being Food Hotel Asia(Silver). Among the other awards that he has won include the Overall Champion in the La Classic Grand Prix 2004, Silver Medal in the Malaysia National Team Food & Hotel Asia 2006 Culinary Challenge, Malaysia International Bakery and Confectionary Challenge 2006 for Pastry Showpieces (Sugar Art), Overall Champion at the 2nd La Classic Culinary Grand Prix 2006 and Culinare Malaysia FOod Hotel Malaysia 2007 (Bronze)


A pieces of hardened sugar at high temperature.


Molding the harden sugar.


The parts for assembling the dragon stand.




Purple flower being assembled onto the stand.


The Orange Dragon created by Chef Patrick Siau with sugar art.


The creation of Chef Patrick Siau is awesome, getting to watch him making and assembling the dragon composition was a sure awesome experience. Can’t wait to attend his class one day . . . SidneyK




Last week we were in Kuala Lumpur for the media launching of a new unique communication instrument by Tag Heuer called The Meridiist, the perfect cosmopolitan travelling companion, uniting formal purity with functional perfection.


Meridiist is swiss engineered and hand assembled from 430 components and constructed from corrosion-resistant, watch making 316L steel which is lovely. It also comes with a unsratchable 60.5 carats sapphire crystal dual displays. This piece of communication and time teller is so slick, I am sure every successful men would love to own it, me too (something I would die for having . . .).


Why were we there? Yes, we were there to prepare the dessert! We were requested to come up with some lovely desserts for the event and I proposed something simple, gorgeous and musculant which will definitely go well with Meridiist. Tag Heuer’s colors were lovely too, therefore I used red, green and white for the desserts. Here is my dessert list for the day, white cream cupcakes, big chocolat macarons, huge strawberry tarts and greentea cream cheese tarts.


This is a finger bite white cream cheese tart I baked, crispy tart shell filled with tangy cream cheese.


I had replaced the white cream cheese with greentea cream cheese and topped it with some greentea powder to give a deep green effect. Looked awesome.





It was a great fun to come up with the event’s dessert and would like to thank Agnes. I am sure there will be more exciting challenges ahead, I just can’t wait and will defintely keep you inform . . . Love Sunny Yaw

Little Cakes called Cupcakes . . . !

A Lovely Gift and Gorgeous Cupcakes!
“Ding Dong”, “Ding Dong” my door bell rang. It was the dispatchman with a parcel for me. “Please sign here sir” said the dispatchman. He gave me the parcel and left. Swiftly I opened the parcel and found a beautiful box filled with a variety of cookies and cake. I also found a note in the box written, “Get well soon, yours Prince Hotel” Wow! It was incredible lovely and it really lifted my spirit. Thank you so much Prince Hotel, I will defintely be recovering in no time!

Something That Can’t Really Resist!


This is another batch of cupcakes that I did for a wedding registration over the weekend. For this batch of cupcakes, I baked a chocolat cake topped with white cream and finished with chocolat ganache and silver balls . . . . . Sunny Yaw

A Petite Flower Sitting On A Cupcake . . .

Simple And Yet Elegant!


Yesterday, I baked this load of cupcakes at my studio for a marriage registration celebration. There were simple vanilla pod cupcakes topped with nuts and swirled with cream and finished off with a lavender blue petite flower and little silver balls . . .
Love Sunny Yaw


Bojari Rice by Chef Faizal from Rempah Ratus Nasi Lemak Restaurant


Chef Mohd. Faizal is just only 34years old, a young innovative chef with more than 10years experience in culinary, specialising in malay cooking and heading the kitchen of Rempah Ratus Restaurant. He also had been working in many kitchen through his culinary journey such Genting Highland Resort, Pearl International Hotel, Summit Hotel and Mines Beach Resort.

One of the things that he can’t do without till today is his set of knives which had been following him all this 10years. He loves cooking especially having the chance to cook for Tun Mathir and also some royalty families but his top celebrity fan is his own mother! He advices young chefs to be more motivate, focus and dedicated to their work. One of Chef’s wishing list is to able to work with Chef Gordon Ramsey one day!

Here is the recipe that Chef Faizal would like to share with us, Bojari Rice.


Bojari Rice (for 2-3person)


500gm Rice
100gm Onion
80gm Garlic
50gm Ginger
80gm Lemongrass
80gm Candlenut
80gm Dried Shrimp
10gm Tumeric
150gm Ghee Oil
1.2litre Water
20gm Ginger Flower
8gm Screw Pine Leaf
30gm salt

1. Blend ingredient B
2. Wash the rice
3. Saute blended ingredients till fragrant in a pot with ghee oil.
4. Add in rice, salt and screw pine leaf.
5. Add in water
6. Cook for 20minutes or until rice cooked.
7. Before serving, sprinkle the chopped ginger flower

OTAK-OTAK(Steam Fish Paste with Egg, Herbs & Spices)

500gm Fish Paste
50gm Onion
20gm Garlic
20gm Ginger
40gm Lemongrass
50gm Candlenut
50gm Dried Cilly(soaked and blend)
4nos Egg
10gm Rice Flour
5gm Tumeric Leaf
10gm Salt

1. Blend all the ingredients B
2. All all the ingredients
3. Pour in a flat mould which had been layered with banana leaf.
4. Wrapped the mould with plastic wrapper.
5. Steam for 30minutes

Fried Chicken Rempah Ratus

1kg Chicken (cut into desire size)
100gm Onion
50gm Garlic
50gm Ginger
80gm Candlenut
50gm Lemongrass
30gm Fresh Tumeric
3gm Lime Leaf
40gm Dried Chilly(soaked and blended)
20gm Salt
10gm Sugar
2nos Egg

1. Blend all the ingredient B
2. Mix all the ingredients.
3. Marinate the chicken for at least 3 hours before deep frying.
4. Fry till golden brown.

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