Tag Archives: Celebrity Chef

Emmanuel Stroobant Home Cooking Series

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Famous Foodie at Community Workshop

A week ago I was invited to tag along with two very very famous foodies to attend a workshop at University Tun Abdul Razak, here in Kelana Jaya. The two well known food bloggers that I was refering to was Ken Chan and CK Lam . They were requested to teach a group of lecturers from the Hospitality School on how to blog. This is truely exciting as I get to meet yet another new group of food bloggers. Ken Chan lead the workshop, he was true knowledgeable, just like my thick dictionary that I use at home . . . . now I know why Andrew named him the Mentor ! :) Then CK Lam was the assistant for this workshop, she assisted the newbies when they got into difficulty . . . . . . Lucky for Ken Chan as he got a gorgeous and lovely assistant, lol!

Ken Chan

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A DAY WITH CELEBRITY CHEF EMMANUEL STROOBANT | 7atenine Kuala Lumpur

Renowned celebrity Chef Emmanuel Stroobant was in town recently and I got the chance to meet him in person, yes in person as he was launching the new menu that he developed for 7atenine, Kuala Lumpur. He is the consultant chef to award-winning 7atenine and did a delightful demonstration of food preparation where as I had the great honour to taste the creation at the tasting session.

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Sweet Indulgence on The Net

About two weeks we got an email from a journalist, Gabey Goh wanting to do an interview with Big Boys Oven and we accepted it right away without even thinking. The interveiw was done via email where we had to complete the questions given. The week after we arranged to meet Gabey over dinner at New Farmosa as it was a great meeting point and we were so nervous . . . meeting a journalist is not something we don’t do at all. So Sunny decided to bake some dessert for the night, the chocolat au durio gateaux and durian pancakes.

When we got to the restaurant, guests were already there, Adian(the founder of foodstreet.com.my) and his guests, Simon Seow, Gabey and her photographer Fitri. “Hi Gabey! How are you? Great to meet you”, . . . . . . that was the first sentence came straight from my mind . . . . .wow! we are meeting the journalist, she was a really nice and very friendly . . . . and we were not frozen at all instead we were melted like an ice cream on a cone . . . we felt so at home, we chatted and we felt like knowning her for a long time, that how this journalist was, Gabey Goh.

Then came our hostess and owner of the restaurant, Madam Jeanie, I got to let you know, she is really a great host, friendly and very accomodating. Oh, by the way Madam Jaeanie had been hosting cooking show in the local TV station and also invovled in the production of cookery show plus also a celebrity chef herself too. Got a secret to tell you, we like her very much . . . :)

That night we had a banquet dinner and as to the end of the dinner, we had a photography session with Fitri. The night ended fruitfully and thanks to Aidan for arranging the dinner. Below is the article written by Gabey published by the Malay Mail recently.

Cyberspot 19 August

More exciting posts will posted here real soon . . . Sidney

Fraise & Framboise Chocolat Ganache Tartlets


This is a recipe from “The Dessert Book by Chef Hidemi Sugino”….. oh got to tell you, he is one of my celebrity chef that I idol so much, his work is so incredible.

Sweet Tart Dough(Pate Sucree)
Makes 350g

90g unsalted butter, thinly sliced
60g confectioners’ sugar
30g whole egg
20g almond flour
150g all-purpose flour, plus more for work surface

1. Combine butter and sugar in food processor, and process for 4 to 5 seconds
2. Gradually add egg, almond flour and all-purpose flour, processing 4 to 5 seconds after each addition.
3. Scarping down mizture between additions. Total processing time may be 12 to 15 seconds, or until dough just holds together. Do not over-mix.
4. Place into airtight plastic bag and flatten with a rolling pin. Refridgerate for 2 to 3 hours.
5. On a lightly floured surface, roll out dough into 2.5 to 3mm thick. Prick all over with a fork. Place dough onto a tart pan loosely, the floured surface up, and press dough into pan.
6. Trim dough, by rolling a pin on dough. Press sides and bottom tightly onto pan. Cut away any exess dough with a knife.
To make tartlets, cut dough one size larger than the pans after rolling out. Then trim the overhanging dough with a knife after pressing into pans. If you don’t use all the dough, freeze the rest.


Fraise & Framboise Chocolat Ganache
(I had altered some of the ingredient to suit the taste and liking.)

80g frozen framboise(rasberry) puree
10ml framboise Monin syrup
10ml fraise Monin syrup
70ml heavy cream(whipping cream)
150gm dark chocolat (bittersweet)
30gm soft unsalted butter

1. Bake tart case: Roll out dough and place into baking pans; prick bottom of dough all over with a fork, bake in a 170C over the oven for 10 to 12 minutes; let cool.
2. Make ganache: Heat the puree until just starting to melt, remove from heat. Add syrups; set aside until completely melted by remaining heat. Return to heat, add heavy cream and bring to boil.
3. In a large bowl, place chocolat, add hot puree-cream mixture, whisking little by little, drawing small circles until emulsify completely. Add butter in small pieces, mix well until shiny.
4. Pour ganache into tart cases and spread evenly. Garnish with fresh fraise or framboise.(can serve with vanilla ice cream)

Something simple and yet will trigger the wildest taste of your guests. For sure you will be a great host of the day……

Big Boys Oven

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