Tag Archives: Caramel

T Forty Two at Intermark

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I just love having myself over to Intermark for a fabulous treats. one of them would be jazzing myself on a slice of delicious cake at T Forty Two. On one of my trip last year, together with my pals we indulged and pampered ourself with just desserts and a cup if refined warm English Tea.

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Great Deal at One Sweet One Night Solaris Dutamas

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One Sweet One Night at Solaris Dutamas

Well I am truly not a frequent visitor to Solaris Dutamas but just last week I found myself having a great fun experience over dinner with some foodies. That night I landed myself at One Sweet One Night at Solaris Dutamas.

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AHROY THAI CUISINE Taman Segar Cheras Halal

Ahroy Thai Cuisine

This was recent, I was invited to a celebration of Thai food which highly recommended by SuperWilson located at Taman Segar Cheras, the restaurant called Ahroy Thai Cuisine. It was a get together to celebrate SupwerWilson parent’s anniversary and also Sid’s birthday! On that night we had a great time indulging the spread of food ordered by SuperWilson’s Dad that I would called The Royal Thai Cuisine of AhRoy! It was one of the most refine Thai food in KL that I ever had and was at an affordable price, definetly a must try restaurant if you craving for Thai cuisine.

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REVERSE APPLE TART – Big Boys Oven Sweet Dessert

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An apple a day keeps the doctor away had triggered me into baking this lovely apple tart. Every time I visit the night market around my area I always able to find the abundance of this lovely juicy green apples. Therefore they had become my specimen this time as of it’s miracle values. I still able to recall how wonders it had effected Robb of Nuffnang. Robb went through this miracle green apple diet and had himself trimmed fit! If you meet Robb do check out with him.

I usuallly buy them in bulk and consume them in liquid form using my kenwood juice blender but this time I decided to explore having them as sweet dessert, I had it a tarty way! 😉 This is what I did with them.

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La Casa Pasta, Pizza, Grill, Dessert – Bandar Manjalala Best

La Casa

Are you looking for something different, great atmosphere and different setting, this had brought us to this place called Desa Park City, yet another garden and secludedly hidden within a township by itself. Within this place there is a double story mall called The Water Front which consist of restaurants, shops and a supermarket which are truly awesome gem. You can indulge a variety of restaurant here, from Italian, French, Chinese, local to ice cream parlour and even banking. So that weekend together with my guests we make our way to this place and headed to the Italian as we were well informed of the pasta offered at this Italian restaurant called La Casa which offer a truly al dente pasta, something that jive with my taste.
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Eclairs . . . Made in Heaven!

La Maison Du Chocolat

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I love this recipe which I took from La Maison Du Chocolat, it was the Carmel Eclairs. The texture was lovely and the cream filling was silky and fragrant too. The cost to make this recipe was inexpensive at all and talent can be nurtured easily. A simple recipe that everyone can follow.

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Ingredients

For the choux pastry
1egg yolk
2eggs
1/2cup whole milk
Pinch of salt
1teaspoon granulated sugar
3tablespoons unsalted butter
1/2cup all purpose flour

For the caramel
6tablespoons granulated sugar
6tablespoons heavy cream

For the pastry cream
1cup milk
2egg yolks
2tablespoons granulated sugar
3tablespoons all-purpose flour

For the glaze
6tablespoons granulated sugar
7oz fondant

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Method

1. Preheat the oven to 400F. Grease a baking sheet. Prepare the choux pastry. Place the egg yolk in a small dish with 1 tablespoon water and beat. Set aside. Break the whole eggs into a mixing bowl and beat. Set aside. Place the milk, salt, sugar and butter in a saucepan and bring to boil. Stir with a spatula and add the flour all at once. Stir continuouly. When the mixture is thoroughly blended and begins to come away from the sides of the pan, cook for a few seconds more, then remove from the heat. Add the beaten whole eggs gradually, in batches, stirring constantly. The mixture should be soft, but not too liquid.

2. Transfer the batter to a pastry bag fitted with a medium round tip. On the prepared baking sheet, pipe out lines of batter about 4 inches long and spaced about 1 1/2 inches apart. Brush the tops with the beaten egg yolk. Bake until golden, 20-30 minutes.

3. Remove from the oven. With a small sharp knife, make a lengthwise slit in the side of each pastry. Set aside to cool. Prepare the caramel. Gradually pour the sugar into a medium size saucepan set over low heat. Cook until the sugar begins to caramalize. As soon as it turns dark bron, remove from the heat and immediately add the cream, taking care not to splatter. Stir, then set aside to cool.

4. Prepare the pastry cream: Place the milk in a saucepan, add 1 teaspoon if the sugar, and bring to a boil. Meanwhile, place the egg yolks in another saucepan, add the remaining sugar, and beat until lemoon-colored. Stir in the flour. Slowly pour in half of he hot milk, whisking continuously, until smooth. Add the remaining milk and place over medium heat. Cook, whisking continuously, until thick. Remove from the heat. Set aside to cool completely, stir often to release steam and prevent the cream from getting soggy. When cool, stir in the caramel. Fill the pasteries with the cooled caramel pastry cream, using the slit in the side.

5. Prepare the glaze: Place the sugar in a saucepan, add 6 tablespoons water, and bring to a boil. Cook for 5 minutes, until a dark caramel color. Remove from the heat, stir in the fondant and place over low heat, stirring until thoroughly blended. Set aside to cool. Glaze the top of each filled pastry with this nixture. Let harden before serving.

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This is a simple recipe that I had found and I found them awesomee delicious but do not keep them to long as they could harden easily within a day or two. I just adore them . . . Love Sunnny Yaw

Fork & Spoon, Dataran Sunway

I was at CIP’s Hari Raya open house recently at Sime Darby Convention Centre that I meet Jaee and Li Vooi. We somehow got introduced by my good friend, Johan Nazir and end up talking about food and foodblogging rather discussing about what is the next ICT invention that can make money. After talking to Jaee, I was invited to visit Jaee’s working place, a cafe by the name Fork & Spoon. It was also by chance that Fork & Spoon Cafe is just near by my place located at Kota Damansara, so Sunny and myself decided to visit this cafe that night.


When we arrived at the cafe, we notice that the cafe offers a wide range of food such as nyonya food, hawker food, western, also delicious desserts and also roti bakar.



We were served with iced cold honey lemon drink which is a thrist relieve and refreshing drink. We like it so much, not to sweet but ends with a honey lemony taste.


Then came the Malaysian Prawn noodle “Hae Mee” as well mentioned by Carol. Their Prawn noodle consist of few medium size prawns and pork ribs. The stock was really good and tasty, don’t taste much of MSG.


The flow keep coming, next it was the huge rendang chicken. Oh! I love the way they had their rendang chicken cooked, real spot on, just the way I like, so ethnic, one bite and you know it is cooked by a malay chef. Delicious.


Jaee came and told us that the main dishes will be coming and as us to relax a while and have some nibble of ikan bilis. This ikan bilis dish according to Jaee, is s dish create for drinkers as it goes well with beer and liquor. It is really good, the ikan bilis is so crunchy and coated with caramel, makes it so marvellous. Yes I do agree that this dish is a good company of snack for people who are drinking and also having a good dinner chat. A thumbs up!


Here comes or main dishes, gosh what a great feast for the two of person. We were a real eater that night, loading fofd and more food. The mixed vegetable was absolutely good, well stir fried. The celery, greenpea, long bean and baby sweetcorn were gorgeous, chrunchy and not over cooked at all.


Oh! we were serve with two new dishes that is going to be launch here in November, this one is “Kum Kong Kwat” a pork rib dish which taste very unique, deep fried short ribs coated with a sweet and lime taste sauce. A taste that somehow will stay in your mind.


The other new dish is “Yut Sek Har” Vietnamese Style Prawn is also a real winner. The prawns were very fresh and the taste of the sauce infused into the meat.


We ended our delicious and satisfied dinner with onde-onde, a delicious dessert mixture make from glutinous and tapioca flour, with embedded palm sugar and coated with grated coconut.

Other Links:

Jules eating guide to Malaysia

Location:
26 Jalan PJU 5/11
Dataran Sunway
Kota Damansara
47810 Petaling Jaya
Selangor
Tel: 03-61408832

Yours Sidney

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


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