Tag Archives: Mixture

Playing Macarons with Daphne Iking and Sherin Wong

redribbon days

I got a call from RedRibbon Days wanting to have a private macaron class with me. Of course I agreed and that was how I meet two beautiful ladies Daphne Iking & Sherin Wong and their team of photographers. Lucky me . . . .. we played macarons.

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Norman Musa at Work

Ema Kwan's Catering 060

Salam Ramadhan and Hello All

It has been a while again since I last wrote but this time Sidney knows how busy I am since I resigned from Lotus Formula One so I am totally excused. Thanks Sidney.

In the last three weeks, things going hectic not just in the restaurant but outside too. As always, Ning Restaurant is very busy especially towards the weekend. So that keeps the momentum going. There are few good news that I want to share this time. One of the biggest is for me to be chosen as one of the best local chefs for The Northern Restaurant & Bar campaign to mark their 10th anniversary. Only five chefs were chosen for this campaign and I am one of them. At first when I was told to go for a photoshoot, I thought it’s just for normal magazine photoshoot as not many details were told at the time my manager (also business partner), Andy spoke to them. Only when I asked them at the location, then suddenly the overwhelming rush went straight to my body and face after they told my why I was chosen etc. Well enough about that, I don’t want to get it into my head. I am still a humble kampung boy who loves cooking and will work hard to get Malaysian cuisine known in the UK.

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Lovely Tiramisu & My Tiramisu Class | Big Boys Oven in Penang

Tiramisu is one of the most popular italian cakes and I just adore it, I have them my unique way, layered with lady finger biscuits but I have my with my sponge cake dipped with espresso or a strong coffee and layered it with a whipped mixture of egg yolks, mascarpone with my favourite liqueur. As for this one, I decorated it with hazelnut white chocolate macarons and chocolate bits.

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Croquants Aux Amandes . . . . Crispy Almonds | Big Boys Oven Sweet Recipe

SIMPLE AND DELICIOUS . . .

I was searching for the perfect recipe of Crispy Almond recently and I always end up baking a biscotti like biscuit which was a bit compact. I prefered something light and therefore the search for a crispy, light and delicious biscuit went on till I found this perfect recipe to my liking. With the leftover whole almond found in my food cabinet I went on to explore this yummilious crispy biscuit.
croquants aux amandes 2

Ingredient

250gm Whole almond with skin
180gm Cake flour
450gm Sugar
50gm Vanilla sugar
100gm Egg white

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Method

1. Heat oven at 180C
2. Roast the whole almond till light brown.
3. Sift sugar and cake flour.
4. Pour in egg white into the cake flour and sugar, mix the mixture.
5. Add in roasted into the mixture, mixed the mixture.
6. Leave the mixture to rest for about 15 mins.
7. Scoop the mixture with an ice cream scoop and place it on a non stick baking tray. Distance each scoop of the mixture about an inch away from each other.
8. Place the baking tray into the oven and bake for abou 20-25mins till golden brown at 180C
9. Once cooked take it out from the oven and let it cool down.
10. Coat the biscuit with melted chocolat(Optional).

I adored the crispiness of this biscuit and I just can’t stop indulging them, just lovely and I hope you will try this recipe . . . . Yours Sunny Yaw

Love At The First Sight . . .

Mr Chocolate & Ms Red Wine

They are a wonderful couple and a heavenly partnership. The leftover red wine and the Sicao button chocolat in the cabinet would be the great combination dessert for tonight . . . .
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Chocolat and Red Wine Cupcakes (20 medium cupcakes)

210gm butter, softened
220gm sugar
4eggs
35gm cocoa powder
250gm sifted cake flour
1 teaspoon baking powder
1/2 teaspoon cinnamon powder
110ml red wine
1/2 vanilla pod
160gm melted Sicao bitter chocolat

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1. Preheat oven to 180C and have 20 cupcake wrappers
2. Whisk butter and sugar till light and fluffy, add one egg at a time, continue whisking.
3. Add in cocoa powder, cake flour, baking powder and cinnamon powder, fold in well.
4. Scrap the vanilla seed and add into the mixture.
5. Mix in red wine. Then fold in the melted bitter choclate.
6. Pour evenly the mixture into the cupcake wrappers.
7. Bake in the oven for 20-25 minutes.
8. Remove from the oven and allow to cool.
9. Top the surrface with buttercream or chocolat ganache
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A simple dessert to make with the leftovers . . . . Love Sunny Yaw

The Dying Art Of A Good, Delicious & The Best ‘Chee Cheong Fun’

PASIR PINJI 3 ROAD, PASIR PINJI, IPOH

Note: “Chee Cheong Fun” = Steam Rice Noodle
When I was a kid, I still remember my dad and mom will take me out for a ride on their morris minor and it was always be a special night when we headed to the Caning Garden “Chee Cheong Fun”. I can still remember the stall which was located at the middle side of a football field. It was as usually crowded and that it was nearly more than 30years ago. And yet recently the temptation of “Chee Cheong Fun” had excited me again, reborn! . . . . as I had found the best ever “Chee Cheong Fun” in my whole entire life and this is the one, a NO name “Chee Cheong Fun” located in Pasir Pinji.

The best jokes that we alway cracked about this stall was their quing number system whereby you have to obtain before serving. YES! the QUE and YOU are not the QUEEN!, YOU still have to wait and with added patient! You will be given a number, sit and you will be served when your number is called. Don’t this tell you about the “Chee Cheong Fun” served here. YES! It is truely awesome delicious “Chee Cheong Fun”, it just melts in your mouth, so soft and yet so fragrant, with the mixture of an authentic sauce which enhance this “Chee Cheong Fun” ever further. The real bonus about it, . . . it is really affordable, so CHEAP!, read my word again if you dont believe,………… VERY CHEAP!

O
B

The authentic sauce, . . . soya sauce, sweet sauce, chilli sauce and pickle green cut chillies!

Vanilla & Chocolat Cookies

.
.
Dear Sunny,

your dessert fan,
Kathleen
……………………………………………………………………………………
Dear Kathleen,

Yes I always end up having a lot of egg yolk after my macarons session. There are many way to use them such as steam egg yolks with soya milk which is awesome delicious or even egg pudding would be a great idea. Usually I like to use my left over egg yolks to make my favourite cookies. Here is my favouritevanilla and chocolat cookie recipe which I would like to share with you . . . . .

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Ingredients
150gm Butter
100gm Sugar
250gm Cake Flour(sifted)
2nos Egg yolk
a drop of Vanilla essense

Option al
For cocoa cookies
50gm Cocoa powder(sifted)
200gm Cake flour (instead of 250gm)

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Method
1. Whisk butter and add sugar.
2. Whisk till the mixture turn white.
3. Add egg yolk gradually and continue whisk.
4. Add in cake flour (cocoa powder) and whisk.
5. Roll the mixture into a roll dough.
6. Wrapped it with baking paper and freeze it.
7. Preheat oven at 160C
8. Take the frozen cookie dough and slice the dough about 8mm thick.
8. Bake for 15-20mins

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The batch of cookies that I baked was crispy and delicious, my nephew and niece were so addicted to this cookies as they keep wanting more. It is worth trying this cookie recipe as they will go very well with your guest over a cup of smooth coffee. Happy baking

. . . . Love Sunny Yaw

 

I have been baking macarons lately and alway end up with a lot of egg yolk. What do you usually do with them?

Romancing The Cupcakes, The Way You Want It!

Acupcakeclass

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.

Amixing1

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

Ameltedchocolat

Amixing

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

Agetreadytopipe

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

Achocolattopping

A sprinkle of chocolat chips will do the trick!

Adessertbreak

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

Achocolatcupcake

First batch of cupcakes done!

Astudentturn

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

Apiping1

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

Apiping2

Ahisturn

He insisted to try piping too!………lol!

Acupcakedeco

It was cupcake decoration time!

Athisistheway

This is how to do the twist!

Anicepiping

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

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Aset2

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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

Serious About Food, A Way to Good Food!

group

 

Being serious about the food being serve is something we cannot ignore, so do the people at The Flavors, Swiss Garden International, Kuala Lumpur. Ms Linda Evelyn Wong, Chef Wong Yean Loong and Chef Zulkifly Mohammad Fairuz going through the dishes the restaurant going to serve.

 

dessert

 

Chocolate Sensation

Ingredients

44gm Butter
44gm Sugar
88gm Dark chocolate
1 Eggs
20gm Flour

Preparation

Melt butter with sugar and dark chocolate until evenly combined and remove from heat. Slowly add in the eggs and whisk the mixture then slowly fold in the flour. Pour mixture into muffin tray and bake at 200C for 10-12 minutes. Garnish with sliced fruits and brandy syrup.

A Dessert To Have

TIRAMISU
An All Time Classic, Espresso FLavoured Ladies’ Finger with Mascarpone Cheese

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Ingredients

(10 portion)
1litre Whipping Cream
100gm Sugar
500gm Mascarpone Cheese
200ml Masala Wine
500ml Espresso
100ml Kahkula
500gm Ladys Finger

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Method

1. Whip the cream and sugar in a mixing bowl till the sugar melted.
2. Then add mascarpone cheese and masala wine into the mixture.
3. Mix the Espresso and Kahlua together, and soak ladys finger and layer it in a chocolate mould with mascarpone misture for 3 layers.
4. Once ready chill it. Once it is hardm it is ready to serve.

A dessert to die for . . . Chef Simon Sim

Vanilla Cupcake

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Vanilla Cupcake

Ingredients
225gm Softened unsalted butter
225gm Caster sugar
225gm Self-raising flour
1tsp Baking powder
4nos Eggs
1pod Vanilla(scrap out the seed,use the seed)

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Here is the recipe the cupcakes!

Method
Preheat the over to 175C.
Place 15 paper cups in the muffin tray.
Place all the ingredients in a medium bowl and beat with an electronic whisk till smooth and pale, about 2 to 3 minutes.
Spoon the mixture into the paper cups.
Bake for 20 minutes.
Remove the tins from the oven and cool for 5 minutes.
Then remove the cupcakes and cool on a rack.
Store in an airtight for up to 3 days.
Proceed to decoration on your liking.

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It is a simple cupcakes to make and taste lovely too, do try when you are free in your kitchen.

. . . Love Sunny Yaw

Mini Fraise Moussecake

It is a very simple strawberry moussecake as you just need to have sponge cake, strawberry syrup & puree, fresh mousse, strawberry jelly and fresh strawberries.

Ingredients

Cake Base
Cake sponge about 10mm thick.

Strawberry Mousse
Whipping cream 280gm
Strawberry puree 100gm
Strawberry syrup(Monin) 15ml
Egg white 50gm
Granulated sugar 35gm
Gelatin leaf 3envelopes

Puree Jelly Topping
Strawberry Puree 100gm
Gelatin Leaf 1.5envelopes

Decoration
Whole Strawberries
Sliced Strawberries

Method

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 Monin strawberry syrup until soft peak form.
Pour strawberry puree into the whipping cream and fold well with a rubber spatula.
Fold meringue into strawberry mixture and gently fold well.
Pour in metled gelatin into the strawberry mixture and gently fold.
Lay the cake based onto the minicake mould.
If want a moist cake, just brush some Monin strawberry syrup onto the surface of the cake.
Place the sliced strawberries onto the side of the minicake mould.
Pour the strawberry mousse into the minicake mould and refrigerate for 1 1/2 hours.

Melt gelatin into the hot strawberry puree. Cool it down until 50C to puree jelly. Pour it over the top.
Evenly place the whole strawberries on the top and refrigerate for half an hour.
Unmould the mini strawberry moussecake by warming the minicake mould.

This mini fraise moussecake looks beautiful, divine and not difficult to make and assemble, definite will charm your guests!

Love Sunny Yaw

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