Tag Archives: Big Boys

We got TAGGED !!!

We had just updated a few of our sites, please do drop by as they are very very interesting:
Big Boys Kitchen
Big Boys Cake Menu

Have Food Will Travel

We had been tagged by Living in Food Heaven.

5 things:

A. Found in my room
1. bed
2. pc
3. dessert magazines
4. house phone
5. cook books

B. I have always wanted to do
1. get a new camera
2. travel
3. have a cakeshop
4. cook for the prime minister
5. get married

C. found in my bag
1. letters
2. tablets
3. bills
4. ear phone
5. keys

D. found in my wallet
1. credit card
2. royalty card
3. money
4. identification sard
5. driving license

E. I am currently into
1. getting my baking menu ready
2. working with chefs
3. baking and cooking
4. meeting more bloggers
5. getting work done!

5 candidates to tag

Yours Sunny & Sid

Crab Craving? So Sinful!

I was not a great crab lover but it all started by this one crab dish and oh boy! since then I am stuck and can’t do without it whenever I drop by a seafood restaraunt. I use to find crab dishes are such a hassle, to eat and not much meat, shell bits always get stuck in between by tooth and take such a long time to eat while other dishes get cold at the end of the day. But now, I would tell you yet another story, “eating pleasure, eat crab”. The crab dish that strike me so much was the dry salted egg crab (ham tan hai), oh boy lovely. The shells are coated with salted egg yolk and enhance the taste of the crab. The freshness and the aroma of this dish can be enjoyed.
Myself and Sunny are now a regular at Mei Chixuan Restaurant, Kota Damansar and Steven Cheng is the head chef of this eatery and one of our big contributor to Big Boys Kitchen. We have no problem having him to cook for us as we trust his kitchen skill. Through him we also learn a lot of things regards to food that we never ever know till today and more to learn.

Back to crab, a lot of restaurant in KL and PJ offer a variety of crab dishes and do you know where this crab supply comes from? Locally? Well the demand is so heavy and the local supplies were unable to meet this demand and according to Steven, most of the crabs are imported from Bangladesh and Indonesia. The one below, dark and reddish is from Bangladesh and air flown. This type of crab, the meat is a bit soft and is good for cooking chinese dishes. As they are air flown into Malaysia, during this logistic, a lot of crab may be dead during the process, due to change of temperature. Thefore the price of this life crab can be expensive and sometime you may not get fresh one. I heard some of them goes straight goes into deep freezing and when cooked, they do taste different ,the meat become watery and soft or strainless meat and not an idea crab dish.

The one below is indonesia crab, it has a pale colour compare to the one above. The meat taste much better, the meat is much better, crunchier and it bounches when you bit into it. Lovely. I was told the are not as expensive as those from Bangladesh as the logistic is easier and the crabs are easy kept fresh.

We came to know that now crab dishes can be done in so many ways that can’t be imaginable. The crab dishes that I am going to post are those dishes that we had eaten and cooked by Steven himself and we find them incredible marvellous. We usually pick a night to dine crabs when we are relax and when we are not in a rush as we like to spend time enjoying cracking those shell and sipping the meat out from the shell.

“Kam Heong Hai” is a delicious crab dish cook in dried shrimp, curry leaves and curry powder. Looks beautiful, remarkable taste”.

“Sup Ham Tan Hai” Salted Egg Yolk Crab with gravy is very unique and something new to me as I alway have them done dried. Oh those rich gravy, what a winner!

Oh My favourite dish all time, salted egg yolk crab. No need to explain, try them yourself…..lol!

“Lat Chee Hai” Crab cooked with dried chillies is such a winner, we love them. you can taste the freshness of the crab… people says “sin mei”. With the taste of the mild hot chillies and also the seasoning, oh oh….it is now my love at the first sight! Tell me why I would not want to have another kilo of this crab. “Lat Chee Kai” instead of crab, chicken is replaced, taste so gorgeous, just like being in heaven!

This “Tim Chau Hai” can be strange, definitely to us. Something new. Looks like I want to divorce them at first sight, why? Don’t they look unattractive. Well, I would recommend you to have a bite, as we did that too…oh boy it was lovely, mild sweetness and aroma of home make chinese wine. I guess just like some of us, never judge a person by the look, what is inside can be a treasure.

If you around Tesco, Curve or Ikea, you can visit Steven as he is always there busy preparing great meal. Stven’s Mei Chixuan restaurant is located at Dataran Sunway, Kota Damansara, Petaling Jaya.

Other links on Mei Chixuan:

Eat First Think Later
Living in Food Heaven

Restauant Mei Chixuan
N0 32A1, Jalan PJU5/10,
PJU 5, Dataran Sunway
Kota Damansara
47810 Petaling Jaya

Yours Sidney

Fuleila Balls Cookies

softened butter 130g
powdered sugar 60g
grated almondpowder 50g
cake flour 150g
vanilla syrup (monin) 10ml
chopped walnut 40g
icing sugar for dusting

1. In a bowl, combine butter and powdered sugar until incorporated.
2. Add grated almond powder, cake flour, vanilla syrup and chopped walnut, stir until dough. Wrap by plastic bag about 30 minutes.
3. Divide dough into 6g for each small ball, bake about 23 minutes, upper and lower both 150C.
4. Dust icing sugar on cookie surface.

I love and really enjoyed having this fuleila balls with a cup of fresh illy black espresso. My mum and aunt did enjoy this fuleila balls and not forgotten the chocolat brownies that I baked recently.

Big Boys Oven

Christmas Chocolat Brownie

250g butter
200g sugar
40g glucose syrup
2g salt
4 eggs
180g bittersweet chocolate
60g cake flour
200g walnut(crushed)

1. Beat eggs, salt and sugar until fluffy
2. Add glucose syrup and melted chocolat. mix evenly.
3. Add sifted cake flour and melted butter. Mix evenly.
4. Add crushed walnuts and pour batter into baking dish. Bake at 170C -180C for 25-30 minutes.
5. Allow to coll. Top with chocolat mousse. Refrigerate until hardened. Cut into 6 different sized squares, then assemble.

Sid suggested to me that I should put some coloured butter cream to decorate this brownie in order to give some intensity of the festive….. maybe…..lol!…… I got to say this recipe is simple and can be done easily and fast especially when there is so many things to do. Brownie can be deep freeze, therefore you can prepare it earlier. I hope you will enjoy this one and I will be posting more christmas goodies on this coming months.

Big Boys Oven

Black & White Cupcake (Part 1)

It had been a great weekend…. and as usual busy, but still manage to have time to meet up with friends and have lunch on Sunday. Busy with? really?… well baking for most, visiting new malls such as Pavilion and the Gardens, dinner with Steven Cheng, our new on board and regular food churner at Big Boys Kitchen, nothing else to talk but just talk about food over dinner… sounds bored but it was really a journey about food, creation and taste, it was something no one would like to share… especially their secrets. I did check on other bloggers update post and also not forgetting, updating my post.

Got to say, last week was such a happening days, for most we would like to thank Little Corner of Mine for awarding us the Creative Blogger Award. Thank you very much and will soon be awarding to some other great bloggers out there in the cyberworld.

Secondly, me and Sid had our 30 second fame on telly 6pm today. Steven Cheng was interviewed and his dish “mini monk jump over the wall” was featured on 8TV’s “Ho Chiak” food program. We were also interview about the dish…… and sid was having a joyly time… not forgetting me too.

On this post, I am posting my latest collection of cupcakes and I call them black & white cupcakes. Here I baked caramel banana cupcakes and decorated them with dark chocolat ganache and white butter cream and finished them off with chocolat at the centre. There are two sizes and with different decoration, a medium and a big ones and both of this cupcakes are available at Ole Cafe.

Prefer to keep them simple and maintain their natural beauty and elegant. They look so gorgeous just like my own babies. I also know that you are waiting for my tiramisu, and will be posting them this week. So while waiting make sure you have mascarpone cheese, sponge cake and a good espresso waiting in your fridge.

Love Sunny Yaw

Maple Cranberry Oatmeal Cookies

Oatmeal cookies that are crisp on the outside and soft on the inside are a classic that never goes out of style. This cookies enhances the perennial favourite with maple syrup and plenty of dried cranberries.

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup unslated butter, at room temperature
1 cup packed dark brown sugar
1/3 cup granulated sugar
2 large eggs
1/2 cup maple syrup
2 teaspoons vanilla extract
1 3/4 cups oatmeal(not quick cooking)
1 1/2 cups dried cranberries

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside. in a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, add the eggs, maple syrup and vanilla and mix until blended, about 1 minute. mix in the flour mixture to incorporateit. mix in the oatmeal, then the cranberries.

Using an ice cream scoop or measuring cup with a 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. (Optional: place a fresh cranberry to top of each cookie)

Bake the cookies one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes. Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

I had tried this recipe and love it! ….. I guess it is about time for you try it too.

Big Boys Oven


As Big Boys Oven had received this award from Jaden and it is the time for us to pass on this award to:

1. Stream in the Hip Desert
2. Living in Food Heaven
3. KL People KL Food
4. Kampungboycitygal
5. Eat First Think Later


I had not been mentioning about my cakes at Ole Cafe and seemed to be very silent about them. Hmm… not sure why….therefore in this post I am going to introduce you O’Chocolat which is one of the cakes that can be found at Ole Cafe.

O’Chocolat is a chocolat moussecake scented with blood orange. I had them packed in small individual size chocolat moussecake layered with chocolate spongecake moisted with monin’s hazelnut syrup. They also had orange peel infused in them and the whole chocolat moussecake is coated with blood orange scented chocolate ganache, decorated with a whole walnut, a chocolat square and gold flake. A lovely O’Chocolate.

Love Sunny Yaw

The World of Marzipan

It had been an honour to received this “Power of Schmooze”, a blogging community involvement award from such a famous food blogger, a food columist, a cooking instructor, a food photographer, a writer and also a wife with two little lovely and adorable kids, Jaden. And we, Big Boys Oven would like to thank you Jaden at Steamy Kitchen in Sarasota, Florida for given this award to us, thank you. Other recipients are Luna Pier Cook, Kirk, Wandering Chopsticks, 80 Breakfasts and Vanilla Garlic.

Schmoozing as defined by Dictonary.com is the ability “to converse casually, especially in order to gain an advantage or make a social connection.” When it comes to blogging, schmoozing is your ticket to making new friends, getting yourself noticed and building a reputation. Some bloggers are gifted with the ability to effectively schmooze and others not so much. To recognize those bloggers who exhibit strong schmoozing skills, the new Power of Schmooze award was created!

In this article that I am going to pen down, may not be new but it had been something really treasured in my heart for a long time and I decided to venture back this fantastic and exciting craft, Marzipan. In this mazipan world, not many people would like to venture as they really take time to be crafted and many had lost their patient. But for some who pursue and found this passion will able to tell you their story of their creation, how they able to bring a pieces of confection made of sugar and ground almonds to live. I would said the joy encountered whereby money could not buy.

For once I had mischeviously crafted myself with marzipan into marzipan……. hahahahaha…. it is me…. Sunny Yaw, the one pictured below. As everyone says, when you start any experimenting with something, you will do it to yourself first, and this is what I did…. me, mazipan Sunny Yaw in his chef uniform, looks young, innocent, yuppie and cute, ……lol.

With mazipan, I also created a pair of frog singing and celebrating with joy. They looks so lifely, joyful and cute.

I also created a little lion cub sitting alone looking for love and seeking for someone to cuddle or to be taken home……….

Lastly I crafted a pair of lovely piggy having fun and also trying hard to be very naughty………….

Here, I would like to express that the works of mazipan can be very time consuming and takes a lot of patient but the rewards are really overwhelming. To create something so lifely, so joyful and so wonderful can be very rewarding. I therefore would recommend this craft to you as it brings lots of joy into your life.

Love, Sunny Yaw

Sunny Yaw at Ole Cafe

Dear friends, readers and bloggers,

At last and for the first time Big Boys Oven is officially able to feature the work and patisserie of Sunny Yaw at Ole Cafe. Sunny Yaw is a talented baker. He is only 36years old and started as an apprentice at the age of 20. He had been working with numerous cakeshop in KL such as Sunflower, Berry, B2B and Bread Story. After a lot of persuading and support, he left Bread Story in July 2007 and joined Big Boys Oven. He is also one of the co-founders of Big Boys Oven.
Sunny Yaw had prepared the following and can be found exclusively at Ole Cafe this friday(10August):

Red Ruby
Noisette (hazelnut) flavoured baked pure cream cheesecake, top with baked fresh cranberries. It comes with an oreo and rice crisp base.

Chocolat mousse cake is embedded with a hint of orange peel and covered with infused orange senguine (blood orange) syrup ganache. The mousse cake is decorated with a roasted walnut and a piece of chocolat.

A tarte pistachio infused with fresh cranberries. Top with fresh rasberry merigue and fresh cranberries.

Les Choux
This huge choux comes with matcha (greentea) or vanilla cream.
Here we would also like to thanks Michael, Catherine, our parents, bloggers and friends for believing in us.
Many thanks, Big Boys Oven.

Fresh Cream Tart with Roasted Chestnut

It had been a long week for us as we had been occupied with moving into our new condominium at near by Damansara Perdana and also managed to meet with some food bloggers for dinner at Mei Chi Xuan Restaurant at Kota Damansara. Great to meet you all, teckiee, foodylicious, lots of craving, ipoh mali, jackson, tummythoz, kampongboycitygal, takiasu and friends. I had a great time and we finished at 11.30pm. Sunny Yaw send apology for not able to attend the dinner and hope you like the light tiramisu.

Since we had done with our moving, we also had updated big boys kitchen and also have food will travel. Please do drop by at our food and travel website.

This time we like to post one of our simple and fast cream tart with roasted whole chestnut that we make for one of our close friend, Flourine. We had used the left over tart shell and binded it with instant custard. Then placed a whole roasted chesnut on top of the instant custard. The whipped up some whipping cream and binded them on top of the chestnut and custard. We then decorated the tart with halves strawberry and almond tuile biscuit. They are really exciting to make.

We also like to inform that from this friday 10th August 2007, Ole Cafe will be featuring Ole Cakes by Sunny Yaw. Do drop by at Ole Cafe’s cake counter and taste the cakes baked by Sunny Yaw. Three new cakes will be featured. Please do let us know what dessert and savoury you would like to see at Ole Cafe.

48, Changkat Bukit Bintang
55100 Kuala Lumpur
Tel No: +603 21489007

Hope to see you at Ole Cafe.

From Sidney & Sunny Yaw.

A Piece of Art – Matcha Cheesecake

Matcha or japanese green tea had been always the centre of our attention due to it’s unique flavour and colour. We had been toying the idea to infuse matcha with cream cheese lately and had embarked into baking this matcha baked cheesecake with oreo, rice crisp and red bean base. As matcha is an oriental japanese ingredient we decided to bring in an oriental influence designed by turning the cake into a piece of oriental modern art. We used colours and lines to bring the design out from the cake and also smearing the surface with matcha powder.

For the finishing, we utilised deep green slices of pistachio nut to create small flowers on the surface of the cake then glaced the surface with apricot jam.

A unique piece of matcha cheesecake with a twist of modern oriental art.

With Love, Big Boys Oven

Coffee Meet in KL

Dear Readers,

Thank you for taking your time to browse and explore our blogspot and we would also like to appologize that our product is not available directly at the moment due to unforseen matters. But the good news is that it will be available soon after mid of July and we hope you will be patient with us.

As for this, bigboysoven will be organising coffee cum cake tasting during alternate weekend. If you are kind to meet us and would like to taste our creation please email us your name and contact number at sbkan34@hotmail.com. We will inform you where and when to meet.

Thank you.

Big Boys Oven

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