Tag Archives: Pearls

A Glam Night with Champagne and Oysters at 7atenine

It was a night just filled with oysters, yes a free flow of fresh oysters and there were amazingly delicious. Then there were oysters with sorbet served chilled as shotters. To pair with them was bubbly champagne. The music was smooth and entertaining. People was enjoying it very much, plates after plates of oysters indulging. There I bumped into Dennis lau and Ning Baizura my favourite singer. There was a show of pearls by lovely models too.

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Yummy Taiwan Fahrenheit 88

Yummy Taiwan 2

I heard a lot of awesome feedbacks on Taiwan street food and here in Kuala Lumpur we bound to meet such appealing food lingering at every corner, some even had ingeniously modification to suit local taste. At recent i was invited to such a feast at the newly refurbished Fahrenheit 88 located along Jalan Bukit Bintang. Located at 2nd floor we found Yummy Taiwan, the Taiwanese street gourmet. Very appealing indeed.

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Baileys Cheesecake

Baileys Cheesecake, a recipe adapted from Anita & Sanny, Jam Bakery.

Preparation

a 6 x 6inch square cake mould

an Oreo biscuit cake base
– Add crushed biscuits into melted unsalted butter
– Mix well with a teaspoon
– Pour all the mixture into the cake ring
– Press until it’s spread out evenly with a teaspoon

Defrost cream cheese in room tempreature

Ingredients

Cake Base
80g Crushed Oreo Biscuit
40g Melted Unsalted Butter

Baileys Cheese
190g Cream Cheese
50g Baileys Irish Cream
70g Granulated Sugar
170g Whipping Cream
120g Milk
10g Crunchy Chocolate Perls
4envelops Gelatin Leaf

To decorate
1pcs Chocolate Stick
5g Chocolate Cocoa Powder
1pcs Edible Gold Paper

Method

1. Whisk whipping cream with electric mixer at medium speed unitl soft peak form. Leave for use later
2. Whisk cream cheese at medium speed until smooth. Then add in granulated sugar gradually and whisk until blended.
3. Pour milk in and fold well with rubber spatula.
4. Pour in Baileys Irish Cream and gently fold well.
5. Fold in whisked whipping cream and gently mix well.
6. Prepare melted gelatin. pour into the mixture, fold gently and quickly until smooth.
7. Pour half of the mixture into the cake mould, and then evenlt scatter the crunchy chocolate pearls on top.
8. Pour the rest of the mixture into the cake mould and refrigerate for 1.5hours. Lastly, sift some chocolate cocoa powder on the top and decorate the cake with the chocolate stick and edible gold paper.

Big Boys Oven

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