Tag Archives: Chips

MINORI at The Royal Bintang Damansara Hotel

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Chef Nakajima of Minori

Not far from my place came this new Japanese restaurant by the name MINORI. I had attended their impressive launch and now I am back for another food eaatings. Love the cosyness setting, very laid back and full of comfort.

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Wan Jia Restaurant Taman Wangsa Permai Kepong

Wan Jia Restaurant Frog
Deep Fried Bentong Ginger and Fresh Frog Meat

The deeper we looked, we make a fabulous discovery not far from Moon Sing Restaurant. Hidden truly inside at the corner of a housing estate we found Wan Jia Restaurant at Taman Wangsa Permai. I was told that this restaurant had been operating for nearly to 6 years now and still going on very well. The food I had was truly well polish with delight, it was jewel to me personally. My discovery was truly worth every dollar that we paid on that evening.

Deep Fried Bentong Ginger and Frog Meat was astonishing exciting and delicious. The meat was really fresh, juicy, meaty too and crisp on the outside. I discovered that this dish was accompanied with to die for, crispy and delicious Bentong ginger chips. It was really good. It is a must have dish. Unique and deliciously yet different. Full of simplicity.
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Arthur’s Day Guinness Infused Dishes

Arthur's Day Bus
Arthur’s Day Bus

This year, 24th September The Arthur’s Day 2010 celebrated in a big way, not only through music but as well as food. As at Souled Out, Jarrod & Rawlins, Royak Oak and as well as Finnegan’s, delectable Guinness infused dishes were showcased. As the celebration was gearing for the countdown I was invited to sampled such creation at Souled Out in Sri Hartamas. What makes the night so special, the The Arthur’s Bus was there too and I got to have a tour in it.

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Romancing The Cupcakes, The Way You Want It!

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Big Boys Oven had a private cupcake class recently at our studio and we baked chocolate banana and vanilla pod cupcakes and we were totally going bananas . . . ain’t it cool, yes it was fantastic! It maybe looked like basic a baking class but it came with a twist . . . in this baking class we encourage team work, it was fun.

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What I did, . . . . I just make the first cupcake mixture and my students will have to do their cupcakes themselves later.

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My students look so serious . . . I noticed in every classes I conducted, all my students were very attentive and very dedicated.

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Once the mixture was ready, I showed them how to pipe the mixture into the cupcake case.

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A sprinkle of chocolat chips will do the trick!

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Break time, . . . . . durian moussecake and chocolat macarons . . . yummy desserts best paired with a cup of illy coffee.

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First batch of cupcakes done!

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Now it was my students hands on baking time! Look, look how serious my students can be, . . . . work is always work!

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He did the whisking, she did the piping, . . . . what a team effort!

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He insisted to try piping too!………lol!

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It was cupcake decoration time!

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This is how to do the twist!

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Look, look at all my students lovely cupcake creations, so pretty and so desirable.

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note: ALL CUPCAKES DECORATED BY MY STUDENTS

It was an enjoyable cupcake baking and decoration class, all the hard work paid off well . . . . . . another mission accomplished! . . . . Sunny Yaw

Double Chocolat Cupcake

Chocolat cake mix

200g dark chocolat
200g butter softened
6 eggs
200g sugar
150 cake flour, shifted
100g dark chocolat chips

To prepare cake mix

Melt the chocolat and butter in a double boiler. In a mixing bowl with the ballon whisk attachment, beat the eggs and sugar together on medium speed until the ribbon stage. Add the melted chocolat and butter and mix well. Using spatula, fold in the sifted flour. Place paper cupcake cups into baking moulds. Line the cupcake cup with chocolat mix and add dark chocolat chips. Bake in a preheated oven at 160C for 13minutes……. Remove from oven, set aside to cool completely before decorating with chocolate gancahe and cream cheese.

Chocolat ganache

400g dark chocolat, chopped
400ml cream
50g butter

To prepare ganache

Place the chocolat in a mixing bowl. Warm the cream and pour unto the chocolat. Stir with a wire whisk until smooth. Add softened butter and whisk until smooth. Cool in the refridgerator until it can be piped.

This cupcakes looks lovely and taste rather not too sweet. Yet another batch of cupcakes well executed. It is worth trying to make some over the weekend, you will definitely like it.

Big Boys Oven

Double Chocolat Cupcake

Cupcake crazz?
Well at the moment I think it is still cupcake crazz time and down the coming few months, definitely will be the macaroons carzy!!! But I love both of them, cupcakes always have a sentimental value as each of the cupcake looks so different and look so unique and can be very artistic. As for macaroons, it is another story. It is not only about artistic but all about skill and technique. Macaroons from different shops taste differently. Oh I love them both, cupcakes and macaroons. Macaroons tend to taste very sweet and difficult to reduce the sweetness but cupcake can. I always reduce the sweetness of my cupcake by reducing icing sugar and even sugar paste and replace them with chocolat, chocolat ganache and cream.

Recently I had baked some cupcakes for a client, a new training agency in town. So we baked a double chocolat cupcake, hmmmm……yes teckiee they are really delicious indeed, you miss them again……………..lol. Anyway since none of this cupcakes left, here is the recipe to bake some.

Chocolat cake mix

200g dark chocolat
200g butter softened
6 eggs
200g sugar
150 cake flour, shifted
100g dark chocolat chips

To prepare cake mix

Melt the chocolat and butter in a double boiler. In a mixing bowl with the ballon whisk attachment, beat the eggs and sugar together on medium speed until the ribbon stage. Add the melted chocolat and butter and mix well. Using spatula, fold in the sifted flour. Place paper cupcake cups into baking moulds. Line the cupcake cup with chocolat mix and add dark chocolat chips. Bake in a preheated oven at 160C for 13minutes……. Remove from oven, set aside to cool completely before decorating with chocolate gancahe and cream cheese.

Chocolat ganache

400g dark chocolat, chopped
400ml cream
50g butter

To prepare ganache

Place the chocolat in a mixing bowl. Warm the cream and pour unto the chocolat. Stir with a wire whisk until smooth. Add softened butter and whisk until smooth. Cool in the refridgerator until it can be piped.


This cupcakes looks lovely and taste rather not too sweet. Yet another batch of cupcakes well executed. It is worth trying to make some over the weekend, you will definitely like it.

Love Sunny Yaw

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