Tag Archives: Strawberry

Sweden A Great Food Nation in Kuala Lumpur

Culinary Sweden

Sweeden Culinary 2
Chef Michael Elfwing

Last Thursday I was invited to cook at the invitation of the Embassy of Sweden and Chef Michael Elfwing was heading the session together with the H.E Bengt G Carlson, Ambassador of Sweden to Malaysia and Ms Paula Conway of Starhill Culinary Studio. It was an exciting morning as three recipe were introduced an entrement Fish Lasagne, the main Corned beef while Swedish Buttercake grazed the dessert entry.

read more »

Al Amar MIGF 2011 Pavilion Kuala Lumpur

kitchen
Al Amar’s Central Kitchen

When I meet Joseph Afaki that was some time in 2008 where I fingered into the Lebanese cuisine at Al Amar. The food then was very authentic and simply unique. In early year 2011 the food took to even a higher height, refined and into great detailing. My own interpretation, Al Amar definitely progressing very well in creating an outstanding International Lebanese cuisine in Kuala Lumpur. Al Amar defintely has a very strong, dynamic and dedicated team players in creating inspiring food.

read more »

THE POMELO Banjaran Hotspring Retreat MIGF 2010

Banjaran1
Water Pond at The Banjaran Hotspring Retreat

Ipoh is famous for limestone hills and natural caves. Even the beauties here are often associated with the purity water that they drink in Ipoh. One place in Ipoh had intrigged me on my recent visit. It was the Banjaran Hotspring Retreat located at Tambun, Ipoh.
It was an escape to a haven f relaxation and juvenation, Malaysia’s first integrated luxury wellness and spa nestled admist at a natural landscape of magnificient limestone hills, natural caves, pristine waterfalls, tropical jungle and natural geochemical hot springs that will capture your heart immediately.

banjaran2
The Hotspring

Banjaran9
The Water Villa

There were about 25 luxurious villas that were camouflaged against a beautiful canvas of the tropical jungle and lake. It was breath taking scenery. I was excited when I was brief about the various type of wellness experience available at the Banjaran.

Banjaran10
A Private Pool within The Water Villa

As I checked into one of the villas, it was truly exclusively beautiful. The word pampering just kept buzzing in my mind. The sea blue tiled private villa swimming pool was so gorgeous, dipping into it is a must. There was also a private jacuzzi hidden behind the bathroom. The bedroom was truly spacious and comfy.

Banjaran24
The Pomelo

Next The Pomelo, the restaurant and a name acquired from a fruit that Tambun, Ipoh is famous for. It is like a large grapefruit but it is refreshing light, sweet and juicy. At the Pomelo you will defitely be pampered with spa cuisine which can be light and healthy comprising the flavours of organic fruits, vegetables, fresh seafood and premium poultry.

read more »

Pages: 1 2 3

Baking Workshop this August in Ipoh

Japanese tart

At last we had ourself a date booked, yes we will be having our first baking workshop in Ipoh. We had longing to do this, trying to get a place was not easy but at last this venue was make available to us at Yummy Kitchen Bake & Dine located at Ipoh Garden South (Sidney’s hometown).

Let’s Bake The Japanese Tarts!
In this exciting workshop, we will be baking this lovely petite japanese cream tarts which comes in varies form and we will be going to explore them all such as Pure White, My Greentea, Honey Strawberry, Dark Chocolate Classic, Mango Tango and Nutty Surprise!
16th August, 2009 (Sunday), 9.30am, Fee RM150
Venue:
Yummy Kitchen Bake & Dine
21, Lorong Taman Ipoh Satu
Taman Ipoh Selatan
31400 Ipoh, Perak
Tel: 05-5499677

chocolate black sesame macaron 4

Let’s Have Fun with MACAROONS!
This is our one of trademark dessert, lovely petite crispy on top and gummy inside, just the perfect combination of texture= to indulge with. Ibn this workshop we will be exploring baking the almond and hazelnut macaron shells with various type of gorgeous fillings, something not to be missed! :)
16th August, 2009 (Sunday), 2.30pm, Fee RM220
Venue:
Yummy Kitchen Bake & Dine
21, Lorong Taman Ipoh Satu
Taman Ipoh Selatan
31400 Ipoh, Perak
Tel: 05-5499677

To register please contact me at tel no: 012 3021269 or email bigboysoven@gmail.com
Please register yourself as soon as possible, seats are limited.

From myself Sunny Yaw

Triple Chocolat Cupcakes with Greentea Macaron Topping

DSCN0652A

I love having mini chocolat cakes in a sizeable cup just like a medium cupcake as it is easy to eat, not too much and can be very addictive. When I peaked into my recipe books for chocolate cakes, there were so many varieties such as chocolat mud, chocolat brownie, white chocolat strawberry, chocolat chilli, chocolat with macadamia nuts, chocolat fudge, chocolat cherry, mint chocolat, chocolat chips with raisins, hazelnut chocolat, orange chocolat and many many more. Well this time I baked a triple chocolat cupcake with greentea macaron topping. . . . . . What did I do? . . . . Well, I baked a chocolat cake with bite pieces of dark chocolat in it and topped with chocolat butter cream plus a green macaron shell with greentea cream . . . . . an a whole roasted almond. Here is the chocolate cupcake recipe that I love to share with you . . .

 

DSCN0653ADSCN0654ADSCN0660A
DSCN0655ADSCN0656ADSCN0657A

Ingredients(15 medium cupcakes)

Cupcakes
250gm Sifted cake flour
200gm Brown sugar
250gm Softened unsalted butter
3nos Eggs
120gm Melted dark chocolat
1tsp Vanilla essence
1tsp Baking powder
120ml Milk

Icing
120gm Softened unsalted butter
120gm Melted dark chocolat
1Tbsp Milk
1tsp Vanilla essence
80gm Sifted icing sugar
150gm Chocolat bits

DSCN0658ADSCN0662ADSCN0664A
DSCN0669ADSCN0668ADSCN0670A

Method

Cupcakes
1. Preheat the oven 175C(350F).
2. Place the butter in bowl and whisk, slowly add in the sugar by batches.
3. Add in the egg yolk and continue to whisk.
4. Add in vanilla essence and also the melted chocolat, continue to whisk.
5. Add in the sifted cake flour and milk by batches and continue to whisk.
6. Seperately beat the egg white till soft peak and gently fold them into the cake mixture.
7. Spoon the cupcake mixture into the cupcakes holder(about 50gm per holder).
8. Top the cupcake with chocolat bits.
8. Bake for 20-25mins.

Icing
1. Whisk the butter in a bowl.
2. Beat in milk until smooth.
3. Add in melted chocolat and vanilla essence.
4. Add in sugar and whisk until smooth, thick and creamy.
5. Place the cream ino the piping bag with the desired tip.
6. Pipe the cream onto the cupcakes according to your liking.
7. Decorate the cupcakes with almond and macaron shell creamed with greentea cream.

DSCN0666ADSCN0665ADSCN0667A
DSCN0663ADSCN0659ADSCN0661A

These cupcakes are adorable, lovely and gorgeous in many ways, they will definitely be such a seducer to your guests and will be a great gifts for birthdays or even weddings celebration . . . . . Love Sunny Yaw

BAKE WITH SUNNY YAW THIS JULY

BAKING IS AWESOME BUT CREATIVE BAKING IS HEAVEN !!!

19th JULY
9.30am – 12.30pm . . . . .
OPERA CAKE


The classic opera flavours of coffee and chocolate with the elements of joconde, syrup, buttercream and ganache.

(Opera Class is currently Fully Registered)

2.30pm – 5.30pm . . . . .THE MACARONS

Our all time favourite class, The Macaron. Sunny Yaw will show you how to make them and you will get the pleasure to make some your own too. (Almond, Hazelnut, Illy, Black Sesame, White Sesame)

FEE: RM220 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of YOUR Bakes to Take Home)


20th JULY
9.30am – 12.30pm . . . . . MATCHA MOUSSECAKE


The classic matcha (greentea) moussecake comes with layered matcha cake sponge and awesome matcha mousse and finish off with greentea cake flakes.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Sunny Yaw Choice’s of Ingredient + Coffee Break + Food Tasting + A Box of Bake to Take Home)

2.30pm – 5.30pm . . . . .TARTELETTE MACARONS

Indulge with our Tartelette Macarons Class, a classic new age tartelette comes in a variety of colours and fillings . . . totally awesome, something you ever tasted before. Sunny Yaw will show you how to make them and you will get the pleasure to make some your own too. Show your creativity!

(Note: Fillings may come in Chesnut, Rasberry, Strawberry, Blueberry, Mango . . . depends on availability – only 3 flavours will be used for the class)

FEE: RM200 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of YOUR Bakes to Take Home)


26th JULY
9.30am – 12.30pm . . . . .FRAISE

The refreshing Fraise (strawberry) moussecake comes with layered cake sponge and fraiser mousse with infused fresh strawberries and yet top with a layer of delicious frasier jelly.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Sunny Yaw Choice’s of Ingredient + Coffee Break + Food Tasting + A Box of Bake to Take Home)

2.30pm – 5.30pm . . . . .CHOUX PASTRIES

In this class we will zoom into a variety of Choux Pastry such as Religieuse, Paris Brest (Ring) and Cookies Eclair.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Bake to Take Home)


27th JULY
9.30am – 12.30pm . . . . .Creamcheese Tart & Chocolat Fraise Tart


The classic petite almond tart with creamcheese and strawberry chocolat fillings . . . . . taste so unique and so delicious.

FEE: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Bake to Take Home)

2.30pm – 5.30pm . . . . .Bake the Rouleau

Let do the rouleau using the a varitey of soft japanese cake sponge, chocolat, matcha and vanilla!

Price: RM150 (Prepayment Required)
Limited Pre-Booking is Advisable!
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Freshly Baked to Take Home)

REGISTRATION
email: bigboysoven@gmail.com
sms : 012 302 1269

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

Fresh Cream Tart with Roasted Chestnut

It had been a long week for us as we had been occupied with moving into our new condominium at near by Damansara Perdana and also managed to meet with some food bloggers for dinner at Mei Chi Xuan Restaurant at Kota Damansara. Great to meet you all, teckiee, foodylicious, lots of craving, ipoh mali, jackson, tummythoz, kampongboycitygal, takiasu and friends. I had a great time and we finished at 11.30pm. Sunny Yaw send apology for not able to attend the dinner and hope you like the light tiramisu.

Since we had done with our moving, we also had updated big boys kitchen and also have food will travel. Please do drop by at our food and travel website.

This time we like to post one of our simple and fast cream tart with roasted whole chestnut that we make for one of our close friend, Flourine. We had used the left over tart shell and binded it with instant custard. Then placed a whole roasted chesnut on top of the instant custard. The whipped up some whipping cream and binded them on top of the chestnut and custard. We then decorated the tart with halves strawberry and almond tuile biscuit. They are really exciting to make.

We also like to inform that from this friday 10th August 2007, Ole Cafe will be featuring Ole Cakes by Sunny Yaw. Do drop by at Ole Cafe’s cake counter and taste the cakes baked by Sunny Yaw. Three new cakes will be featured. Please do let us know what dessert and savoury you would like to see at Ole Cafe.



48, Changkat Bukit Bintang
55100 Kuala Lumpur
Tel No: +603 21489007

Hope to see you at Ole Cafe.

From Sidney & Sunny Yaw.

Related Posts Widget for Blogs by LinkWithin