Tag Archives: Dessert

Kumquat Compote


Kumquat Compote (adapted from Hidemi Sugino’s The Dessert Book) Makes about 24 halves kumquats

200g (7oz, about 12) kumquats
200g (1 cup) granulated sugar
200g (generous 3/4 cup) water

1. Wash and pat dry kumquats. Remove calyces, and cut in half horizontally; pit with a fork.
2. Bring sugar and water to a boil, and add kumquats. Cover with paper towel, and cook over medium heat for 1 to 2 minutes. Remove from heat and set aside at room temperature overnight.
3. Reheat only poaching liquid to a boil an return over to kumquats. leaving overnight. refrigerated in a container up to 1 week.

I love these kumquat compote as they can be added into your baking, ice cream and many other dessert. In coming posts I will show you what I did with this gorgeous and lovely kumquat compote.

Big Boys Oven

MAX Rite Bites Food Fest @ Changkat Bukit Bintang

During the Max Bites Food Fest, we were brought to Frangipani which offers contemporary french cuisine, located along Jalan Changkat Bukit Bintang. In this visit we were escorted to their upstair bar which is one of the most visited bars during the weekend and downstair is where their dining area which serve comtemporary french cuisine. Looking through from the upstair, the dining area looks classy and centered with a pool.


We were served with a variety of cocktail drinks which taste very strong and bitter to my liking.


Here comes the finger food, there were served on chinese white ceramic soup spoon. Oh! This taste rather delicious, it was smoke duck served on mash potatoes. I like this, it really make me so hooked on them and I keep eating them spoon after spoon.


This is another gorgeous salmon. Such a finger salmon, comes in such a thick portion and yet so succulent. If you are a raw fish lover, this something to die for.


And here comes the dessert, meringue sandwich with thick cream and chocolat. Just superb to end the visit.


Just look how we end this visit at Frangipani, just well licked stacks of white chinese ceramic soup spoons. I hope the next time I get to taste their food at their dinning section, that would be something to look forward and to die for.

Sidney

Dine with me……Chef Steven Cheng Part 1

Two days ago, I invited a few of my young close friends to my restaurant to taste some of my current and new dishes for this coming new year, 2008. They were so excited and so am I. I had prepared eight dishes and I also requested Chef Sunny to prepare the dessert.


Here I would like to introduce the first dish of the day, Double Happiness “Seong Hei Lam Moon”. For this dish, a pair of local lobster had been used. Firstly the uncooked lobster meat is taken out from the shell and sliced and covered with ice cubes.


I had prepared the broth earlier by using old chicken, chinese ham, dried scallop and water. Boiled them for at least 2 hours and add seasoning.


How do we eat them? Easy……isn’t it? Put the lobster meat into a basket spoon and cook them in the boiling broth. Reminder, do not cooked them too long, just a few seconds will do, then scooped them out to your plate and start enjoying them.


This lobster meat is tender, succulent, delicious and yummy. The soup is also gorgeous and full of flavour.

This dish cost about RM13/100gm but need to have an advance order as it is seasonal.

Yours Chef Steven

Sin Hong Kee, Old Town, Ipoh

Sin Hong Kee is another gem of Ipoh when comes to chinese desserts such “kuih talam”, “kuih ko chee”, “woo tau kou” and also sweet soup dessert such as red bean, green bean and many many more variety.





They have been visited by 8TV programme “Ho Chiak” and gave a thumbs up, I definitely agree with them. So next stop in Ipoh for dessert would be Sin Hong Kee!!!

Yours Sidney

Sin Hong Kee, Old Town, Ipoh

Sin Hong Kee is another gem of Ipoh when comes to chinese desserts such “kuih talam”, “kuih ko chee”, “woo tau kou” and also sweet soup dessert such as red bean, green bean and many many more variety.





They have been visited by 8TV programme “Ho Chiak” and gave a thumbs up, I definitely agree with them. So next stop in Ipoh for dessert would be Sin Hong Kee!!!

Yours Sidney

Strawberry Moussecake with Flaming Meringue

“> Strawberry Moussecake
(prepare 3 of 3 inch cake ring)

Strawberry mousse
Whipping cream 280gm
Melted strawberry puree 100gm
Strawberry syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Inner layer
Melted strawberry puree 70gm
Gelatin leaf 2envelopes
Outer layer (Meringue)
Egg white 100gm
Granulated sugar 30gm

Make the strawberry mousse, whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in strawberry syrup until soft peak form.
Melt the strawberyy and pour it in the whipping cream and fold well witha rubber spatula.
Fold meringue into strawberry mixture and gently fold well.
Pour in metled gelatin into the strawbery mixture and gently fold.
Pour a half layer of the strawberry mousse into the cake ring and refrigerate for 1 1/2 hours.
Inner layer, melt the soften gelatin into the hot strawberry puree, let cool until 30C. Then place a spoonful of the strawberry puree on the centre top area.
Pipe in another layer of strawberry mousse.
Then placee in freezer for an hour.
Outer layer, whisk egg with until foamy, add in granulated sugar gradually and whisk until stiff peak form.
Pipe the meringue along the cake edge. Burn the meringue with a culinary torch and freeze it for 15 minutes.

Yet another interesting and beautiful piece of dessert which I really encourage you to try, …………….. lovely, simple and delicious.

Love Sunny Yaw

Strawberry Moussecake with Flaming Meringue

It had already been a week rest and I guess it is time to churn out a nice dessert and also to spoil myself by indulging them later. What will be the best dessert to make this time after such a long hari raya break? Maybe something simple and yet looks beautiful and stunning. Hmmm…thinking!

I always wanted to use my new culinary torch, the one I bought from a hardware store, the best thing to make is a creme brulee. Creme brulee… hmmmm… sounds interesting as I can burn those sugar topping but in fact I just had them a day before at Mandarin Hotel. I guess I will not have such similar dessert as it will be so bored and crazy. I have an idea…… the vision of the flaming alaska came into mind… oh yes I would love that, but I had ran out of ice cream but I have some strawberry moussecake in my fridge. Strawberry moussecake. I make some meringue (whisk egg white and sugar) and I piped them onto the moussecake. Once done the flaming started. So cool and so fun as you can burn the dessert….lol.

Strawberry Moussecake
(prepare 3 of 3 inch cake ring)

Strawberry mousse
Whipping cream 280gm
Melted strawberry puree 100gm
Strawberry syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Inner layer
Melted strawberry puree 70gm
Gelatin leaf 2envelopes
Outer layer (Meringue)
Egg white 100gm
Granulated sugar 30gm

Make the strawberry mousse, whisk egg white until foamy. Then, add in granulated sugar gradually and whisk until soft peak form.
Whisk whipping cream and gradually add in strawberry syrup until soft peak form.
Melt the strawberyy and pour it in the whipping cream and fold well witha rubber spatula.
Fold meringue into strawberry mixture and gently fold well.
Pour in metled gelatin into the strawbery mixture and gently fold.
Pour a half layer of the strawberry mousse into the cake ring and refrigerate for 1 1/2 hours.
Inner layer, melt the soften gelatin into the hot strawberry puree, let cool until 30C. Then place a spoonful of the strawberry puree on the centre top area.
Pipe in another layer of strawberry mousse.
Then placee in freezer for an hour.
Outer layer, whisk egg with until foamy, add in granulated sugar gradually and whisk until stiff peak form.
Pipe the meringue along the cake edge. Burn the meringue with a culinary torch and freeze it for 15 minutes.

Yet another interesting and beautiful piece of dessert which I really encourage you to try, …………….. lovely, simple and delicious.

Love Sunny Yaw

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

The Best Apong at Jalan Burma, Penang

Apong is a type of pancake that you can get in Malaysia. Strangely I am not an Apong fan but now I desire and crave for them so much that I search for them in the country, wherever I go.

Penang island….. is a place for Apong?… truely it is… The Apong Heaven,….. so fluffy, so creamy, so light, so soft and yet with the taste and a hint of sweetcorn and ripe juicy banana.

You can find these two Apong stalls just at the roadside of Jalan Burma, Penang and it is only RM0.30 (US0.10) a piece……. such a bargain for such lovely dessert. This Apong can be taken while they are warm and cold but I really prefer when there are warm….. so soft and so creamy, lovely as it melts in your mouth. I would say they are goes well with a cuppa of tea or coffee.

At each batches, nine Apongs can be generated from the moulded pan and takes about 5-6 minutes to ready. Therefore if you want to taste this heavenly delicious Apongs, you may need to place order them in advance or even mobile them, if not you may need to wait half an hour for yours. I was shocked when most customers order at least twenty pieces at a time…….lol…. we ordered thirty pieces!…lol


If you are in Penang Island , do not miss this lovely pancakes…. my truely heaven!

Love Sidney xxx

The Best Apong at Jalan Burma, Penang

Apong is a type of pancake that you can get in Malaysia. Strangely I am not an Apong fan but now I desire and crave for them so much that I search for them in the country, wherever I go.

Penang island….. is a place for Apong?… truely it is… The Apong Heaven,….. so fluffy, so creamy, so light, so soft and yet with the taste and a hint of sweetcorn and ripe juicy banana.

You can find these two Apong stalls just at the roadside of Jalan Burma, Penang and it is only RM0.30 (US0.10) a piece……. such a bargain for such lovely dessert. This Apong can be taken while they are warm and cold but I really prefer when there are warm….. so soft and so creamy, lovely as it melts in your mouth. I would say they are goes well with a cuppa of tea or coffee.

At each batches, nine Apongs can be generated from the moulded pan and takes about 5-6 minutes to ready. Therefore if you want to taste this heavenly delicious Apongs, you may need to place order them in advance or even mobile them, if not you may need to wait half an hour for yours. I was shocked when most customers order at least twenty pieces at a time…….lol…. we ordered thirty pieces!…lol


If you are in Penang Island , do not miss this lovely pancakes…. my truely heaven!

Love Sidney xxx

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.

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