Tag Archives: Sour Cream

FRESCA The Gardens Mid Valley

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Was at Fresca recently meeting up with friends over long chat as we had not meet for ages due to work. It was a nice weekeday evening that we meet over a few glasses of cocktails like magarita. We started with something like which was my favourite, tacos alambre. Just love their fluffy tacos filled with beef topping.
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The Chocolate Affair with Pastry Pro and Felchin

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Upon receiving an invitation from Ning Geng, we found ourselves indulging a spectecular chocolate infused fine dining at the Chocolate Appreciation and Dinner, Manhattan V Berjaya Times Square hosted by Pastry Pro and Felchin. With the great initiative of Ning Geng, the star chefs on that night were Chef Jochen who was coordinating the menu while Chef Anil from Felchlin, Switzerland was coordinating the dessert and they were joined by a group of dedicated chefs and students of Berjaya Culinary Schooll.

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New York Chocolate Raspberry Cheesecake

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As I am writing this post while thinking silently the whispering of Alicia Key’s latest hit New York! It’s somehow so related to Kuala Lumpur. “.. . big city, big light, big dream all looking pretty . . . . . the streets make you feel brand new and it will inspire you . . . I can make it here and I can make it anywhere”

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Pretty, Young and Innocent

LOVELY AND ADORABLE, JUST LIKE A GEISHA

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What would you do when the is some left over decoration pieces lying about in the studio, well I will defintely have them decorating my cupcakes and they can be amazing beautiful, gorgous and adorable . . this one just reminds me of the geisha.

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Last week I got an email from Australia requesting for this recipe and I would like to share this with you.

Banana Cupcake
(24cupcakes)

2tspn Baking soda
15oz Cake flour
8oz Unnnsalted butter
15oz Sugar
4nos Egg
8oz Sour cream
1Tbspn Vanilla essence
5 Ripe Bananas

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Method

1. Preheat the oven to 350F. Get ready 24cupcake paper casing.
2. In a large bowl, sift together the baking soda and cake flour.
3. Peel the bananas and mash them in a bowl. Set aside.
4. In the bowl of a standing mixer fitted with a paddle attachment, combine he butter and sugar and beat on medium speed until smooth.
5. Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
6. Add the sour cream and vanilla and beat until thoroughly combined.
7. Add the flour mixture in two batches, scraping down the bowl after each addition.
8. Add the bananas and beat until just combined. Do not overmix.
9. Pour the mixture into the cupcake casing.
10. Bake for 20 to 25 minutes.

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Well I also like to congratulate Mena & Jonas as they will be having their wedding at Swiss Garden Resort Kuantan, enjoy the wedding! . . . .Love Sunny Yaw

My First Serious Baking

I just really can’t wait till 1st June and better get it done now.

Till now I still wonder how this baking passion got started. Now I remember, it was when I exchanged my bonuslink points for a Faber cake mixer and next came a new Zanussi electric oven. After a couple of months, as the portion get bigger so does the mixer and end up having a Kenwood major classic mixer, a big freezer and a chiller.

I have this huge interest and bit thingy about cheesecakes. Not sure why but I guess it might be the hunger for a piece of thin crust and top with huge thick aroma soft creamy cheese. My first cheesecake writer that I came across is Mary Crownover and she is a real knockout. After doing an extensive reading on her books, I decided to embark on baking a cheesecake with a local flavour.

I would call it “Gula Melaka Pecan Oreo Cheesecake”. For the crust, crushed Oreo biscuit, pecan bits and butter are being used. As for the thick creamy topping, whisk cream cheese, gula melaka, eggs, corn flour, sour cream and fold in whisked whipping cream.

This cheesecake looks great and refreshing. The beautiful brown creamy cheesecake with dark Oreo crust will make you love it. The aroma smell of the gula melaka and toasted pecan gives me the fondest memory of little town Melaka.

Sid xxx 
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