Tag Archives: Puree

Mandarin Grill MIGF 2012 Mandarin Oriental Kuala Lumpur

Mandarin Grill Reto Weber
Chef Reto Weber

From the Alpine Switzerland, Chef Reto’s passion for food and travelling has led him to work in some of the finest establishments across Asia and Europe. Now I get to taste his creation at Mandarin Grill at Mandarin Oriental Kuala Lumpur where he is appointed as the Chef de Cuisine.

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Shanghai Cuisine at CHYNNA KL Hilton

Chynna 14
Welcoming Tea

It had been sometime now that I had updated my blog due to my busy schedule but I was very informative on my facebook: Sidney Kan. Yes I had been eating non-stop and Chynna was my latest stop over. I was lucky as my journalist friend insisted myself to follow along. Chynna at KL HIlton truly bring back fabulous sweet memoriies and I just love dishing into Chef Lam Hock Hin’s creation . . . . . Innovative, Creative and Distinctive.

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Ramadan Yee Sang at China Treasures Sime Darby Convention Centre

Ramadan Yee Sang 2
Toast The Yee Sang This Ramadan

I was lucky to have toasted the Yee Sang at this end of third quarter of the year and I had it at China Treasures located at Sime Darby Convention Centre along with two of muslim workmates. We wanted something different and a nice comfortable dining. We booked ourself a room and it was rather private and comfortable.

Ramadan Yee Sang 1
Ramadan Yee Sang

It was a change to have a more lighter dishes and also able to taste a different experience. We ordered the set for 6 persons which came with a moon cake platter as a sweet at the end of the dinner. My mates like the idea as the would like to try the mooncakes. We started off with the Yee Sang with additional finely sliced dates and also a hint of kaffir leaves.

It was truly fun to toast the Yee Sang over the Ramadan with my mates. We wished for a properous year with great health.

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CHYNNA Hilton Kuala Lumpur

Chynna Entrance 1

Last night I was invited to a dinner at Chynna, Hilton Kuala Lumpur and one of guest was our well known fashion designer Carven Ong. Definitely you will be wondering why I was called . . . . . . . well I was invited to participate an exciting project for this coming end May! . . . definitely fabulous, in time I will keep you informed!

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AHROY THAI CUISINE Taman Segar Cheras Halal

Ahroy Thai Cuisine

This was recent, I was invited to a celebration of Thai food which highly recommended by SuperWilson located at Taman Segar Cheras, the restaurant called Ahroy Thai Cuisine. It was a get together to celebrate SupwerWilson parent’s anniversary and also Sid’s birthday! On that night we had a great time indulging the spread of food ordered by SuperWilson’s Dad that I would called The Royal Thai Cuisine of AhRoy! It was one of the most refine Thai food in KL that I ever had and was at an affordable price, definetly a must try restaurant if you craving for Thai cuisine.

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A Vegan Connection – Chocolate Avocado Cupcake

chocolate avocado cupcake sunny yaw

Recently I had a request for a vegan cake and I decided to bake this recipe chocolate avacado cupcake at one of my classes and would to share with you. It is simple, easy and everybody can bake it, just follow the recipe step by step.

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One Bite Petite Durian Tart – Big Boys Oven Sweet Dessert

Petite Durian Tart 1

It had been the durian season last couple of weeks and I recalled the last post I did with durian was when I was interviewed by Gabey from The Malay Mail was the chocolate durian moussecake. As for this time my hand got rather itchy when meeting up with durians.

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BLACK STALLION – THE BLACK MACARON

THE INTRODUCTION

Black Stallion Macaron 3

This is my latest bakes, a bunch of oriental flavoured macarons and I called them, The Black Stallion. They looked so pretty awesome purely black and glossy shine, yet so eye catching indeed, I just adore them.

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Rasberry & Strawberry Mousse layered with Brownie


Chocolat Brownies
(8 inch square baking pan)

150gm dark chocolat, chopped
180gm unalted butter
120gm sugar
15ml monin hazelnut syrup
1/4 teaspoon salt
2 large eggs
80gm cake flour
150gm walnut (crushed)

Preheat the oven to 180C.
Melt chocolat together with butter. Stir frequently until chocolat is melted.
Stir in sugar, hazelnut syrup and salt.
Add egg one at a time, stirring until the first one is incorporated before adding next. Stir in the flour and beat with a spatula until smooth and glossy.
Stir in walnut, scrape the batter into the pan and smooth to even it.
Bake for 20 mins or until the brownies just begin to pull away from the sides of the pan.
Slice the brownie into 2 layer (layer thickness up to your liking)

Rasberry & Strawberry Mousse
Refer to my previous chocolat mousse recipe, take chocolat and hazelnut syrup out and replace them with 80gm of rasberry puree and 10ml of rasberry Monin syrup and 10ml strawberry monin syrup.

Big Boys Oven

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