Tag Archives: Fillings

Chocolate Cake with Cranberries and Raspberries Fillings

SIMPLE AND YET DELICIOUS

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 I came across this lovely chocolate cake recipe of Chef Johnny Chan, a well known Hong Kong based pastry chef. He is known for his passion in pastry and his creative ideas , techniques and the use of ingredients. For my bake this time, I had used deliciously moist dried cranberries instead of black sweet cherries and raspberry jam to ehnaced the taste of the chocolate. It is a very simple recipe and yet an ideal to serve this to your guests on a special occasion. This cake can be served cool and even warm over a scoop of lovely and delicious vanilla ice-cream. I am sure you will give this wonderful recipe a try this weekend . . . . yours Sunny Yaw

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Coffee Macaron with Dark Chocolat Fillings

Today, my student Anna Teo came over to pick up her O’chocolat cake and Durian moussecake that she ordered few days ago and brought along three guests, her hubby and two of her adorable children.

Anna said to me when she saw her cakes, “Wow! those macarons are so beautiful, how you do it?”

I told Anna, ” Lots of patients!” and I smiled at her.

We all sat down and chatted for a while and the children was continuing helping me molding some sugar paste, they are so cute and adorable. Here are some of the photos of the macarons that Ann was so amazed with this morning.

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That macaron was given a nasty bite by myself so that I can take a photo of it to show you how inside looked like.

Yesterday we had a great time at Lance & Vaneesia’s wedding at the Court Yard Restaurant. I would like to congratulate to both of them a HappyWedding!

Vaneesia! It was fabulous to hear you said you like the wedding cake, . . . . . “Perfect, this is what I wanted!” I will post it up very soon . . . . Love Sunny Yaw

 

Superb Ice Flower Dumplings

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We got to know about this dumpling place through Jennifer at Damansara Utama. The name of the reataurant is Ice-Flower Dumpling Restaurant, a restaurant that serve typical chinese cuisine and their specialty is dumplings. The restaurant offers a wide range of snacks such as ice flower dumpling, steamed dumplings, small cage dumplings, northeast meat pie, fellow wu cake, peral flour soup with seafood, smoked meat and flat cakes.

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We arrived at the restaurant at about 4o’clock in the afternoon and decided to have some snack rather heavy dishes. So we ordered a ice-flower with 8 dumplings, northeast meat pie and small cage dummplings (Siew Long Pau)

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The ice-flower dumplings were so pretty presented over a thin layer of rice pancake. The dumplings were at the right size, not too big and were moist and delicious.

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The northeast meat pie was a surprise to us as we did not imagine to be that delicious. The pastry was well fried to the right crispiness, the fillings was plenty and tasted awesomely good.

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The small cage dumplings were less moist as we expected to savour the soup incase inside the dumplings, the skin was at the right thickness and soft.

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Overall we adored the dumplings that offered by this restaurant and i would be back for dumpling snacks at this restaurant. . . . SidneyK

Address
No 62, Jalan SS21/39
Damansara Utama
47400 Petaling Jaya
Tel No: 03-77241613

Delicate Dim Sum That Wooed My Heart . . .

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It was time for lunch and I was at Pavilion meeting up with Sunny, decided to have Dim Sum. I still recalled my friend, Shirley who had been telling me so much about the delicious Dim Sum at Tai Zi Heen, Prince Hotel. As since the place was just behind Pavalion and without wasting any seconds and to fill my hunger, I dragged Sunny to try out the Dim Sum.

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Tai Zi Heen looked perfect place to be, a sure relaxing place to dine. As we sat down, the chinese tea was poured and the menu was handed for us to select and make the ordering. Here were the Dim Sum we had . . .

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This was steamed crystal seafood dumplings filled with pumpkin . . . gorgeous, such a lovely and inviting piece of art. I particularly loved the bright orangy color and the freshness taste of the seafood fillings . . . so refreshing.

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This Dim Sum really surprised me indeed and you may ask why? I got to confess that whenever I ordered my Dim Sum, I will never do without “Siew Mai” (Pork Dumplings). As Tai Zi Heen is halal, and to indulge a “Siew Mai” can be unimageable but I was totally wrong. . . . I ordered steamed chicken and shrimp dumpling with fresh scallop and black pepper “Siew Mai” was truely a heaven. It was very moist, tasty and you can bite into the crunchiness of the shrimps . . . I can defintely imagine my day.

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This transparent light blue crystal dumplings looked so gorgeous and had make me craved not to eat them as of their beauty . . . so authentic and yet so divine . . this was steamed shrimps and scallops dumplings with vegetable.

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How can we do without “Har Kau” when indulging Dim Sum and ordered a basket of steamed crystal dumplings filled with truffled shrimp “Har Kau” . . . absolutely delicious.

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Due to hunger for deep fried Dim Sum, I ordered something rather interesting . . . a crispy shrimp and kiwi coated whole oats. Did I say lovely . . . yes I defintely did . . . a thumbs up to the chef . . . it was done perfectly with a wasabi dip . . . perfect and was gorgeous.

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It was an amazing Dim Sum lunch and we will defintely be back next week to try out their new dinner menu with 50% discount! . . . SidneyK

BAKE WITH SUNNY YAW THIS JULY

BAKING IS AWESOME BUT CREATIVE BAKING IS HEAVEN !!!

19th JULY
9.30am – 12.30pm . . . . .
OPERA CAKE


The classic opera flavours of coffee and chocolate with the elements of joconde, syrup, buttercream and ganache.

(Opera Class is currently Fully Registered)

2.30pm – 5.30pm . . . . .THE MACARONS

Our all time favourite class, The Macaron. Sunny Yaw will show you how to make them and you will get the pleasure to make some your own too. (Almond, Hazelnut, Illy, Black Sesame, White Sesame)

FEE: RM220 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of YOUR Bakes to Take Home)


20th JULY
9.30am – 12.30pm . . . . . MATCHA MOUSSECAKE


The classic matcha (greentea) moussecake comes with layered matcha cake sponge and awesome matcha mousse and finish off with greentea cake flakes.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Sunny Yaw Choice’s of Ingredient + Coffee Break + Food Tasting + A Box of Bake to Take Home)

2.30pm – 5.30pm . . . . .TARTELETTE MACARONS

Indulge with our Tartelette Macarons Class, a classic new age tartelette comes in a variety of colours and fillings . . . totally awesome, something you ever tasted before. Sunny Yaw will show you how to make them and you will get the pleasure to make some your own too. Show your creativity!

(Note: Fillings may come in Chesnut, Rasberry, Strawberry, Blueberry, Mango . . . depends on availability – only 3 flavours will be used for the class)

FEE: RM200 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of YOUR Bakes to Take Home)


26th JULY
9.30am – 12.30pm . . . . .FRAISE

The refreshing Fraise (strawberry) moussecake comes with layered cake sponge and fraiser mousse with infused fresh strawberries and yet top with a layer of delicious frasier jelly.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Sunny Yaw Choice’s of Ingredient + Coffee Break + Food Tasting + A Box of Bake to Take Home)

2.30pm – 5.30pm . . . . .CHOUX PASTRIES

In this class we will zoom into a variety of Choux Pastry such as Religieuse, Paris Brest (Ring) and Cookies Eclair.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Bake to Take Home)


27th JULY
9.30am – 12.30pm . . . . .Creamcheese Tart & Chocolat Fraise Tart


The classic petite almond tart with creamcheese and strawberry chocolat fillings . . . . . taste so unique and so delicious.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Bake to Take Home)

2.30pm – 5.30pm . . . . .Bake the Rouleau

Let do the rouleau using the a varitey of soft japanese cake sponge, chocolat, matcha and vanilla!

Price: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Freshly Baked to Take Home)

REGISTRATION
email: bigboysoven@gmail.com
sms : 012 302 1269

Sin Joo Heong Biscuit Factory

When it comes to the chinese tradisional biscuit, I will alway think of Sin Joo Heong Biscuit Factory. I am sure you will ask, why? . . . . .well very simple, I grew up where this biscuits are make! Oh yes it is located at Teluk Intan, Perak which is about 2.5 hours drive along the coastal way from the city, Kuala Lumpur. Sin Joo Heong Biscuit Factory is famous for their Fragrant Biscuit ‘Heong Peng’. I got the chance to have a glimpse at the kitchen of this factory, . . . . . . got to say it is really cool indeed. This fragrant biscuit consists of layered pastry and sweet caramel fillings . . . it is so gorgeous!



Freshly Baked Fragrant Biscuits


Packed Fragrant Biscuits

Delicious Almond Biscuits



If you happen to pass by Teluk Intan, do drop at this lovely tradidional biscuit factory, you will never regret it!

Love. . . . . . Sunny Yaw

Pastries from Canton-I, One Utama, Petaling Jaya

Got to let you know that I had been eyeing these pastries for ages. I spotted them the first day when I was walking past by Canton-I with Sunny Yaw. What striked me that day was the pineapple paste, looks so petite and so adorable, I told myself I have to get my hands on them and eat it! They look similar to “Woo Kok” (yam pastry) but they are rather petitely presented. Gosh, this little devils really know how to make me salivating! Such a festish and so desirable! This lead to having to own them, but just for a few second as they all end up being process in my bulgy stomach!


A Roasted Meat Pastry for RM2.00each. A very rich pastry, crispy, soft and melting fillings. Such adorable one.

An Egg Tart for RM1.50each. Very flaky pastry and the egg custard is so adorable.

A Piggy Custard Bun for RM2.20each. Very attractive looking bun, soft, silky and as usual the custard is fantastic.

A Crispy BBQ Pork for RM2.00each. A very interesting bun. Soft and yet crispy on the top, not forgetting those lovely BBQ Pork comes with a hint of sweet sauce.

A Pineaple Paste for RM1.50each. Lovely and gorgeous. Not too sweet and yet not too sour. A spot on taste!

I will definitely pack more of this pastry home the next round and not forgeting to invite my friends over for some chinese tea! . . . . .. . . . Sidney

Yum Yum Tree, Pasir Pinji, Ipoh

Yum Yum Tree is rather a strange name but yet able to make it a household name in Ipoh. You may wonder why. why? Well every foodstall has it’s own story to tell. For this one, it is situated at Pasir Pinji, a small village sited within Ipoh town. In fact this in Pasir Pinji you can find a lot of interesting cottage food similar to Yum Yum Tree such a the rojak and roast pork stall situated near the village market, homemake fresh rice pasta “Chee Cheong Fun” within Yum Yum Tree whereby you need to take your number in order to wait for your turn and many more.

I still can remember Yum Yum Tree started their stall at this rundown house but this year the owner decided to build a new coffeshop as shown below. What so famous about Yum Yum Tree? Well here you can get Ipoh’s version of Yong Tau Fo whereby the most fillings are from fish paste. It is one of the best Yong Tau Fo that I ever come across and rather different from what you can get in KL because of the fish paste.


So many people were rushing for this freshly fried Yong Tau Foo….. look at those plates marching in line.

Look at those deep fried green stuffed green chillies, beatiful chillies than can make the devil out of you.


Deep fried stuffed beancurd roll is also another winner at Yum Yum Tree.

Lovely deep fried stuffed brinjal, so deeply purple and something I use to find in my mum’s kitchen.

Oh how can we miss the Yong Tau Foo, isn’t it all about Yong Tau Foo. I would really recommend this place if you are in Ipoh, you should not just pass by Ipoh but make sure you make an afford to stay for a few days to endulge with Ipoh’s riches, Ipoh Food.

Yours Sidney

Yum Yum Tree, Pasir Pinji, Ipoh

Yum Yum Tree is rather a strange name but yet able to make it a household name in Ipoh. You may wonder why. why? Well every foodstall has it’s own story to tell. For this one, it is situated at Pasir Pinji, a small village sited within Ipoh town. In fact this in Pasir Pinji you can find a lot of interesting cottage food similar to Yum Yum Tree such a the rojak and roast pork stall situated near the village market, homemake fresh rice pasta “Chee Cheong Fun” within Yum Yum Tree whereby you need to take your number in order to wait for your turn and many more.

I still can remember Yum Yum Tree started their stall at this rundown house but this year the owner decided to build a new coffeshop as shown below. What so famous about Yum Yum Tree? Well here you can get Ipoh’s version of Yong Tau Fo whereby the most fillings are from fish paste. It is one of the best Yong Tau Fo that I ever come across and rather different from what you can get in KL because of the fish paste.


So many people were rushing for this freshly fried Yong Tau Foo….. look at those plates marching in line.

Look at those deep fried green stuffed green chillies, beatiful chillies than can make the devil out of you.


Deep fried stuffed beancurd roll is also another winner at Yum Yum Tree.

Lovely deep fried stuffed brinjal, so deeply purple and something I use to find in my mum’s kitchen.

Oh how can we miss the Yong Tau Foo, isn’t it all about Yong Tau Foo. I would really recommend this place if you are in Ipoh, you should not just pass by Ipoh but make sure you make an afford to stay for a few days to endulge with Ipoh’s riches, Ipoh Food.

Yours Sidney

Popiah, Canning Garden, Ipoh

This is something that I would die for when I am in Ipoh, Ipoh most delicious popiah. Just look at the crowd waiting for the popiahs. They do not come and just to buy one but plenty…. can I have 4 pieces, 8…..10 pieces. Therefore sometimes the que can be long but it is worth to wait for. This mobile popiah stoe can be found at Canning Garden, Ipoh.

The popiah is run by an elder but strong man in his 60’s. His popiah consist of fantastic filling that most other popiah stall don’t have such as crispy fried prawns and crab meat. Other fillings are cooked sweet turnip, cucumber sticks, hard beancurd, fried eggs and a dash of deep fried onion and garlic.


Popiah skins are placed on the wooden table, firstly he spread the hoi sin sauce and chilli sauce on the the popiah skin and a pieces of green leaf. Then he will place the fillings. One the fillings are done, he will start the wrapping process.

I would recommend everyone this popiah as this is the best popiah that I ever tasted and yet to find anyone one as delicious as this one.

Regards, Sidney

Popiah, Canning Garden, Ipoh

This is something that I would die for when I am in Ipoh, Ipoh most delicious popiah. Just look at the crowd waiting for the popiahs. They do not come and just to buy one but plenty…. can I have 4 pieces, 8…..10 pieces. Therefore sometimes the que can be long but it is worth to wait for. This mobile popiah stoe can be found at Canning Garden, Ipoh.

The popiah is run by an elder but strong man in his 60’s. His popiah consist of fantastic filling that most other popiah stall don’t have such as crispy fried prawns and crab meat. Other fillings are cooked sweet turnip, cucumber sticks, hard beancurd, fried eggs and a dash of deep fried onion and garlic.


Popiah skins are placed on the wooden table, firstly he spread the hoi sin sauce and chilli sauce on the the popiah skin and a pieces of green leaf. Then he will place the fillings. One the fillings are done, he will start the wrapping process.

I would recommend everyone this popiah as this is the best popiah that I ever tasted and yet to find anyone one as delicious as this one.

Regards, Sidney

Mid-Autumn Festival – Mrs Cheng’s Mooncake


Mrs Cheng’s Mooncake

Mid-Autumn Festival is intricately linked to the legends of Chang E, the mythical Moon Goddess of Immortality

In Ming revolution mooncakes were used as a medium by the Ming revolutionaries in their espionage effort to secretly distribute letters in order to overthrow the Mongolian rulers of China in the Yuan dynasty. The idea is said to be conceived by Zhu Yuanzhang (???) and his advisor Liu Bowen (???), who circulated a rumor that a deadly plague was spreading and the only way to prevent it was to eat the special mooncakes. This prompted the quick distribution of the mooncakes, which were used to hide a secret message coordinating the Han Chinese revolt on the 15th day of the eighth lunar month.

Another method of hiding the message was printed in the surface of mooncakes as a simple puzzle or mosaic. In order to read the encrypted message, each of the 4 mooncakes packaged together must be cut into 4 parts each. The 16 pieces of mooncake, must then be pieced together in such a fashion that the secret messages can be read. The pieces of mooncake are then eaten to destroy the message.

Mooncake is a Chinese pastry traditionally eaten during the Mid-Autumn Festival. Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea.

There are many types of fillings can be found in traditional mooncakes according to the region’s culture and lotus seed paste (??, lían róng) is considered by some to be the original and most luxurious mooncake filling, lotus paste filling is found in all types of mooncakes. Due to the high price of lotus paste, white kidney bean paste is sometimes used as a filler.

Ingredients
500g lotus seeds with skins, washed
1 tbsp alkaline water (kan sui)
3½-4 cups water
350-375g castor sugar
450g oil
1-1½ tbsp maltose (mak ngah tong)

Method
Put lotus seeds into a large mixing bowl. Add alkaline water and steep for 5-10 minutes. Pour boiling water over the seeds then cover and soak for 10 minutes. Drain the water from the seeds then add cold water. Next, completely remove the skins from the seeds by rubbing them off. If whole lotus seeds are used, remove the green centres then boil seeds in water until soft and tender.

Blend the cooked lotus seeds into a fine paste in an electric blender or food processor. Heat up a wok and melt half the sugar until it turns lightly golden. Add lotus seed paste. Cook, stirring all the time until the lotus seed paste thickens. Add in the remaining sugar and pour in the oil a little at a time. Continue to cook until it is thick. Stir in maltose. Use a wooden spatula to stir until the paste leaves the sides of the wok. Dish up and leave to cool before use.

Crusts
Traditional mooncake vary widely depending on the region where the mooncake is produced. While most regions produce traditional mooncakes with many types of fillings, they usually only make their mooncake from one type of crust or another. Although vegetarian mooncakes may use vegetable oil, many mooncakes use lard in their recipes for an optimum mouthfeel. There are three types of mooncake crust used in Chinese cuisine:

Chewy: This crust has a reddish-brown tone and glossy sheen. It is the most common type of crust used on Cantonese-style mooncakes. It is also the most commonly seen type of mooncake in North America and many western countries. Chewy mooncake crusts are made using a combination of thick sugar syrup, lye water, flour, and oil, thus giving this crust its rich taste and a chewy yet tender texture. Chewiness can be increased further by adding maltose syrup to the mixture.

The dough is also baked into fish or piglet shapes (Cantonese: “Jue Zai Bang”; ???; lit. “Piglet Biscuits”) and sold at mooncake bakeries as a chewy snack. They often come individually packaged in small plastic baskets, to symbolize fish being caught or piglets being bound for sale.

Flaky: Flaky crusts are most indicative of Suzhou-style mooncakes. The dough is made by rolling together alternating layers of oily dough and flour that has been stir-fried in oil. This crust has a very similar texture to the likes of puff pastry.

Tender: Mooncakes from certain provinces of China and Taiwan are often made to be tender rather than flaky or chewy. The texture of this type of mooncake crust is similar to the likes of the shortcrust pastry used in Western pie crusts or tart shells. Tender crusts are made mainly of a homogenous mix of sugar, oil, flour, and water. This type of crust is also commonly used in other type of Chinese pastries, such as the egg tart.

Ingredients
400g golden syrup
1/2 tsp bicarbonate of soda
1 1/2 tbsp alkaline water (kan sui)
100g corn oil
550g flour
A few drops of dark soy sauce

Method
Mix sieved bicarbonate of soda, golden syrup, alkaline water and oil with a wooden spoon and allow to rest for 4-5 hours in a basin. Add the dark soy sauce, then fold in sifted flour gradually and mix evenly to form a smooth and soft dough. Let the dough rest for another 6-7 hours. Divide dough into even balls, each weighing 40-50g.

Divide the dough into even pieces of 40g each. Roll the dough into a ball and flatten out with your hand.Weigh the lotus seed paste. If you like the yolk of salted eggs, you can insert one in the centre.

Place the filling in the middle of the flat dough and slowly wrap around it. Seal the edges and roll dough lightly between your palms until the filling is hidden.

Dust mould lightly with flour. Press doughball into the mooncake mould. Knock the mould against the table to dislodge the mooncake.

Bake in a preheated oven at 180 ºC for 10 minutes. Remove and leave to cool for 5 minutes. Brush on beaten egg glaze. Return to bake for another 10 minutes or till golden.

Note
Do not overbake mooncake otherwise filling will overflow and mooncake will lose its shape.



A lovely piece of moomcake with salted egg yolk, full of flavour. Reduction in sugar will make the mooncake less sweet.


Dragon Fruit Ping Pei Mooncake or Chilled Mooncake

Ingredients

Filling:
Lotus paste

Pastry (Skin):
225g kao fun (cooked glutinous rice flour)
200g sugar
290ml water
1 tbsp condensed milk
3 tbsp shortening
25g dragon fruit paste

Method
Boil water and sugar together until sugar dissolves. Leave to cool, add in condensed milk and mix well.Sift kao fun into the cooled syrup solution. Add in shortening, dragon fruit paste and mix into a smooth dough. Leave aside, covered, for 15-20 minutes.Divide dough into equal portions. Wrap dough around filling. Press into mooncake mould, knock out and chill in the refrigerator.

Mrs Cheng’s mooncakes are gorgeous, lovely and delicious. I just can’t get enough of her mooncakes. If you like to taste Mrs Cheng’s mooncake, she can be contacted at 016 2783089 located in Petaling Jaya.

Hope you will have a great mid-autumn festival eating and serving mooncakes over a cuppa of jasmine tea or a cuppa of black coffee.


Love Sunny Yaw
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