Tag Archives: Love

Ah Hock Section 17, PJ

I love to dine at this food stall situated at section 17, Petaling Jaya. The food is simple and delicious. When I am on my own, as usually don’t cook and will have my dinner here without fear. Ah Hock is the name of this stall. As most foodbloggers are alway impressed when food got good “wok hei” and so am I, so is with Ah Hock!

We had two simple single plate rice, beef with spring onion rice(above) and petai prawns sambal rice(below). Both are so gorgeous, tasty and so appealing.


If you are around the area, do stop by for a quick meal! . . . . Sidney

Soft Shell Clams in Broth



I love this type of fresh soft shell clams. They are huge compare to the normal clams that we see in the wet market. The shells are soft and fragile. The meat texture is good and foremost they are fresh and alive!

Ingredients

20-25pcs Soft shell clams
1inch Fresh ginger
1/2litre Chicken broth
1tsp sesame oil
a pinch of salt
a pinch of pepper

1. Wash and clesn the soft shell clams.
2. Cut the ginger into matchstick size.
3. Marinate the soft shell clams with sesame oil,salt, pepper and fresh ginger for 10mins.
4. Heat up the chicken broth till boiled, place the soft shell clams in for 5-10mins.(Not to long)
5. Serve on a big soup bowl.

I like this dish as you can taste the sweetness and the freshness from the clams and the broth.

Steven Cheng

Gelatissimo, The Gardens Mid Valley

I personally love this gelato,one of my dearest foodie Xiu Long Bao loves them too, seems to me she is a gelato junkie especially this one. I was told that she had them long long time ago during her university time in Australia. Anyway this post is dedicated to Xiu Long Boa, our foodie and gelato junkie, we hope she had found comfort in her new Singapore job venture. I heard she had started her food exploration in Singapore, well done babe! Here is my post on Gelatissimo at The Gardens Mid Valley, Kuala Lumpur.


My cup of mix flavoured gelato, I should say. . . . . . fantastic and awesomely delicious!!!

Such a varitey of flavour to choose from! I am totally drooling!



















So when the next time you are at Mid Valley, do make sure to taste this delicious gelato from Gelatissimo! see you there soon . . . . . . . Sidney

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

Jasmine Tea Ganache

Jasmine Chocolat Ganache

200gm Dark Chocolat
100ml Milk
100ml Cream
15gm Softened Butter
20gm Jasmine Silver Needle Tea Leaves(for intense flavour add more)

Infused the tea leaves in the milk and cream for 12 hours in the fridge.
Melt the chocolat and add the infused jasmine tea milk.
Whisk the mixture.
Add soft butter and whisk.
Once ganache is ready, pipe into the tea cups.
Garnished with jasmine tea leaves.


Such an elegant dessert, simplicity is the word. Looks so classy and yet so fragant. This is something that you can make for a special dinner occasion and even for your love one. Can even be prepared much ahead of time, something that you must try yourself.

Big Boys Oven

Chocolat Mousse

Last previous post was a strawberry moussecake and today I decided to post a simple not difficult and straight forward chocolat mousse for individual portion. My little niece love this chocolat mousse so much that she always look forward for one for herself to endulge so sinfully! She always looks forward to see me as I alway have surprises for her.



Chocolat Mousse
Whipping cream 280gm
Melted dark chocolat 100gm
Hazelnut syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes
Inner layer
Sponge cake


Make the chocolat 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 hazelnut syrup until soft peak form.
Melt the dark chocolat and pour it in the whipping cream and fold well witha rubber spatula.
Fold meringue into chocolat mixture and gently fold well.
Pour in metled gelatin into the chocolat mixture and gently fold.
Pour a half layer of the chocolat mousse into the round plastic ring and refrigerate for 1 1/2 hours.
Inner layer, place a piece of spoge cake.
Pipe in another layer of chocolat mousse.
Then placee in freezer for an hour.
Finish the surface with melted chocolate.

Since my little niece loves them so much, I am sure you too. Try my recipe and let me know how your creation turns out to be, a sure winner.

Yours Sunny Yaw

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

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

Where is the mermaid?


Before taking a shortbreak, I spend sometime wandering on what should I do with the chocolat moulds that I have. There are so many of them inside the box but what caught my eye was the seashell moulds. I had not give them a try yet and are still brand new. Therefore instead of making chocolat seashell, I decided to mould some sugar paste. I also moulded an angel with a pair of wings. With all these seashells and angels, I put them onto the fondant.


Once completing assembling them, they look so cute but the surface of the cake now looks rather empty. So I decided to make a mermaid as the centre piece of the cake and it turnout to be interesting and yet beautiful.

I also sprinkle some coloured icing sugar to make it look colorful. I hope you like this piece.

Love Sunny Yaw

Fish Paste Stuffed Mushroom with Fresh and Dry Scallop

I personally love this dish, lovely to see and yet lovely to eat. This is stuffed mushroom with fish paste top with fresh and dried scallops. This dish looks so gorgeous that it can stand alone as a main dish by itself and that is what I have done with it. This dish is not that difficult to make but need a bit of time as you need to soften the dried chinese mushroom and also the dry scallops. I got to say this dish looks expensive and really delicious.


1 medium size brocolli
10 dry chinese mushroom
10 whole scallops
8 large dry scallops
150g fish paste


1. Soak dry mushrooms and dry scallops ina bath of hot water, prefer to soak over night until soft.
2. Once the mushrooms soften, scrub of the black skin of the mushroom, boil the mushroom with water and sugar.
3. Once the dry scallops are soften, break them up.
4. Fill up the mushroom with fish paste and top with a fresh scallop.
5. Use the dry scallop floss to decorate the side of the fish paste.
6. Steam the stuffed mushrooms for about 20-25 minutes.
7. Cooked the brocolli.
8. Place the brocolli and mushrooms onto the serving plate.
8. Make some oyster sauce and place the sauce on top of the mushroom and brocolli.

It is a dish that should be presented on your dining table for your special guests. Enjoy!

Yours Steven Cheng

Doraemon Landed on O’Chocolate

Doraemon had landed on O’Chocolate……….? In fact this is the cake that requested by Zsarina for Fawwaz’s Birthday and he is 10 years old this year…… HAPPY BIRTHDAY FAWWAZ!!!

Well, this is the bigger version of O’Chocolate and it weights about 2kg and had it decorated with chocolate macaroons with dark chocolat ganache, espresso macaroons with white chocolat ganache and also chocolat ribbons with gold patterns.

Zsarina loves the cake and the remark from her over the phone was, “lovely cake, very rich and delicious!”. I was so….so blushed yet happy, another satisfied customer.

Love Sunny Yaw

O’Chocolat

As Big Boys Oven had received this award from Jaden and it is the time for us to pass on this award to:

1. Stream in the Hip Desert
2. Living in Food Heaven
3. KL People KL Food
4. Kampungboycitygal
5. Eat First Think Later

**********

I had not been mentioning about my cakes at Ole Cafe and seemed to be very silent about them. Hmm… not sure why….therefore in this post I am going to introduce you O’Chocolat which is one of the cakes that can be found at Ole Cafe.

O’Chocolat is a chocolat moussecake scented with blood orange. I had them packed in small individual size chocolat moussecake layered with chocolate spongecake moisted with monin’s hazelnut syrup. They also had orange peel infused in them and the whole chocolat moussecake is coated with blood orange scented chocolate ganache, decorated with a whole walnut, a chocolat square and gold flake. A lovely O’Chocolate.


Love Sunny Yaw

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