Tag Archives: Sunny Yaw

Macarons with An Asian Flavour

Not A New Discovery, Yet So Lovely

dear readers and friends,

thank you for all the emails and comments for my last post. it was fabulous and great to know that you love the wedding cake that i created a week ago. i am totally lost with words and this had gave me the strength to even work more harder to churn out more creations in the comings and the future.

on thursday i attended a cocktail reception showcasing the year end party celebrations where there were more than 100 invited guests from the coperate world and the media. the food was lovely . . . . (will definitely be posting about it) . . . and at this event i was shocked that some of the guests wanted to meet Big Boys Oven and our desserts were complimented and so was our work . . . . . . thank you so much.

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back to today’s post, i would like to introduce my lastest macaron craze . . . yes macarons with an asian flavour. during this year i stumbled onto this flavour during the mooncake festival and the way it was done, was incredible unique, delicious and that attractd me. then back to my studio i tested this similar uniqueness but. . . . . onto my macarons . . . . i am sure you are eager wanting to know what i have created . . . . yes i have come up with macarons with mango japanese cream cheese filling. the macarons are filled with really small bits of preserved mango and infused into a lite mango cream cheese.

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well i am heading back to my studio now, finishing up a wedding cake for tomorrow’s wedding lunch, have a good weekend and see you soon . . . . . Love Sunny Yaw

Coffee Macaron with Dark Chocolat Fillings

Today, my student Anna Teo came over to pick up her O’chocolat cake and Durian moussecake that she ordered few days ago and brought along three guests, her hubby and two of her adorable children.

Anna said to me when she saw her cakes, “Wow! those macarons are so beautiful, how you do it?”

I told Anna, ” Lots of patients!” and I smiled at her.

We all sat down and chatted for a while and the children was continuing helping me molding some sugar paste, they are so cute and adorable. Here are some of the photos of the macarons that Ann was so amazed with this morning.

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That macaron was given a nasty bite by myself so that I can take a photo of it to show you how inside looked like.

Yesterday we had a great time at Lance & Vaneesia’s wedding at the Court Yard Restaurant. I would like to congratulate to both of them a HappyWedding!

Vaneesia! It was fabulous to hear you said you like the wedding cake, . . . . . “Perfect, this is what I wanted!” I will post it up very soon . . . . Love Sunny Yaw

 

Sugar Art Works With Chef Patrick Siau . . .

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Recently I was invited to a dinner and demostration of sugar art works by Chef Patrick Siau. This event was held at Swiss-Garden Hotel Kuala Lumpur in collaboration with Taylor’s College. The method of sugar art works inclusive of melting sugar to the right temperature and proceed to the hardening hardening at the right temperature where the sugar can be molded by hand. Got to warn as this processes are done at a high temperature which can burn your hands, therefore woollen glooves are needed. Every piece of the sugar art is make individually and then assemble.

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Chef Patrick Siau is also the recipient of numerous prestigious culinary awards, the most recent being Food Hotel Asia(Silver). Among the other awards that he has won include the Overall Champion in the La Classic Grand Prix 2004, Silver Medal in the Malaysia National Team Food & Hotel Asia 2006 Culinary Challenge, Malaysia International Bakery and Confectionary Challenge 2006 for Pastry Showpieces (Sugar Art), Overall Champion at the 2nd La Classic Culinary Grand Prix 2006 and Culinare Malaysia FOod Hotel Malaysia 2007 (Bronze)

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A pieces of hardened sugar at high temperature.

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Molding the harden sugar.

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The parts for assembling the dragon stand.

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Purple flower being assembled onto the stand.

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The Orange Dragon created by Chef Patrick Siau with sugar art.

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The creation of Chef Patrick Siau is awesome, getting to watch him making and assembling the dragon composition was a sure awesome experience. Can’t wait to attend his class one day . . . SidneyK

DESSERTS FOR TAG HEUER

THE LAUNCHING OF MERIDIIST

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Last week we were in Kuala Lumpur for the media launching of a new unique communication instrument by Tag Heuer called The Meridiist, the perfect cosmopolitan travelling companion, uniting formal purity with functional perfection.

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Meridiist is swiss engineered and hand assembled from 430 components and constructed from corrosion-resistant, watch making 316L steel which is lovely. It also comes with a unsratchable 60.5 carats sapphire crystal dual displays. This piece of communication and time teller is so slick, I am sure every successful men would love to own it, me too (something I would die for having . . .).

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Why were we there? Yes, we were there to prepare the dessert! We were requested to come up with some lovely desserts for the event and I proposed something simple, gorgeous and musculant which will definitely go well with Meridiist. Tag Heuer’s colors were lovely too, therefore I used red, green and white for the desserts. Here is my dessert list for the day, white cream cupcakes, big chocolat macarons, huge strawberry tarts and greentea cream cheese tarts.

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This is a finger bite white cream cheese tart I baked, crispy tart shell filled with tangy cream cheese.

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I had replaced the white cream cheese with greentea cream cheese and topped it with some greentea powder to give a deep green effect. Looked awesome.

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It was a great fun to come up with the event’s dessert and would like to thank Agnes. I am sure there will be more exciting challenges ahead, I just can’t wait and will defintely keep you inform . . . Love Sunny Yaw


Little Cakes called Cupcakes . . . !

A Lovely Gift and Gorgeous Cupcakes!
“Ding Dong”, “Ding Dong” my door bell rang. It was the dispatchman with a parcel for me. “Please sign here sir” said the dispatchman. He gave me the parcel and left. Swiftly I opened the parcel and found a beautiful box filled with a variety of cookies and cake. I also found a note in the box written, “Get well soon, yours Prince Hotel” Wow! It was incredible lovely and it really lifted my spirit. Thank you so much Prince Hotel, I will defintely be recovering in no time!
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Something That Can’t Really Resist!

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This is another batch of cupcakes that I did for a wedding registration over the weekend. For this batch of cupcakes, I baked a chocolat cake topped with white cream and finished with chocolat ganache and silver balls . . . . . Sunny Yaw

A Petite Flower Sitting On A Cupcake . . .

Simple And Yet Elegant!

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Yesterday, I baked this load of cupcakes at my studio for a marriage registration celebration. There were simple vanilla pod cupcakes topped with nuts and swirled with cream and finished off with a lavender blue petite flower and little silver balls . . .
Love Sunny Yaw

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Bojari Rice by Chef Faizal from Rempah Ratus Nasi Lemak Restaurant

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Chef Mohd. Faizal is just only 34years old, a young innovative chef with more than 10years experience in culinary, specialising in malay cooking and heading the kitchen of Rempah Ratus Restaurant. He also had been working in many kitchen through his culinary journey such Genting Highland Resort, Pearl International Hotel, Summit Hotel and Mines Beach Resort.

One of the things that he can’t do without till today is his set of knives which had been following him all this 10years. He loves cooking especially having the chance to cook for Tun Mathir and also some royalty families but his top celebrity fan is his own mother! He advices young chefs to be more motivate, focus and dedicated to their work. One of Chef’s wishing list is to able to work with Chef Gordon Ramsey one day!

Here is the recipe that Chef Faizal would like to share with us, Bojari Rice.

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Bojari Rice (for 2-3person)

Ingredients
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500gm Rice
B
100gm Onion
80gm Garlic
50gm Ginger
80gm Lemongrass
80gm Candlenut
80gm Dried Shrimp
10gm Tumeric
C
150gm Ghee Oil
1.2litre Water
20gm Ginger Flower
8gm Screw Pine Leaf
30gm salt

Method
1. Blend ingredient B
2. Wash the rice
3. Saute blended ingredients till fragrant in a pot with ghee oil.
4. Add in rice, salt and screw pine leaf.
5. Add in water
6. Cook for 20minutes or until rice cooked.
7. Before serving, sprinkle the chopped ginger flower

OTAK-OTAK(Steam Fish Paste with Egg, Herbs & Spices)

Ingredients
A
500gm Fish Paste
B
50gm Onion
20gm Garlic
20gm Ginger
40gm Lemongrass
50gm Candlenut
C
50gm Dried Cilly(soaked and blend)
4nos Egg
10gm Rice Flour
5gm Tumeric Leaf
10gm Salt

Method
1. Blend all the ingredients B
2. All all the ingredients
3. Pour in a flat mould which had been layered with banana leaf.
4. Wrapped the mould with plastic wrapper.
5. Steam for 30minutes

Fried Chicken Rempah Ratus

Ingredients
A
1kg Chicken (cut into desire size)
B
100gm Onion
50gm Garlic
50gm Ginger
80gm Candlenut
50gm Lemongrass
30gm Fresh Tumeric
3gm Lime Leaf
C
40gm Dried Chilly(soaked and blended)
20gm Salt
10gm Sugar
2nos Egg

Method
1. Blend all the ingredient B
2. Mix all the ingredients.
3. Marinate the chicken for at least 3 hours before deep frying.
4. Fry till golden brown.

A Romantic Wedding at The Courtyard . . . . . . . . Yew & Lynette !

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I’m giving you my heart
We’re together now till death do us part
I made a vow today to have you in my life
And you promised to take me as your wife
I’ll love you forever and for always
And I will cherish you all of my days

” CH Yew & Lynette Teo ”

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Last weekend I got to work on a beautiful 5-tiers wedding cupcakes for Chun Haw & Lynette on their wedding reception at The Courtyard Restaurant, Bukit Damansara. The reception was so beautifully done up with the color pink (as the theme color) by the wedding designer and planner Gary.

Wedding Designer & Planner for Hire: Gary

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This was a photo of myself with Gary taken during the wedding and as Gary do not have a website if you need his expertise do send us an email . . . . . . Love Sunny Yaw

Completing 11years of Journey . . . . Jeffrey & Rachel

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I pledged my heart to you
It will forever be yours
My love is pure and true
Without you I would be lost
…….. Forever Love
“Jeffrey & Rachel”

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The wedding was so beautiful, the setting was incredible lovely.This time I get to work with Kenny Mah, the wedding planner for Jeffrey & Rachel’s wedding. For the wedding I did a 3 tiers wedding cake fill with petite flowers . . . Love Sunny Yaw

Wedding Planner for hire: Kenny Mah

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Endulging The Beauty of Mooncake . . .

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I visited the Prince Hotel & Residence Kuala Lumpur early this week for a Mooncake making demostration by Master Dim Sum Chef Loo Sai Wah of Tai Zi Heen Restaurant. . . got to tell you, it is really an honor to be able to meet the Master Chef of Dim Sum as I am truely a Dim Sum fanatic fan, my favourite Dim Sums are “Har Kau” & “Siew Mai” just like Kate Winslet & Leonardo DiCaprio both are so lovely and so desireable. Anyway my mission was to learn, understand and have my hands all over the mooncakes.

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Gosh . . . . an amazing variety spread of mooncakes waiting for me to taste . . . I just felt like I was an emperor at that moment endulging the mooncakes in my beautiful dining room. Sssssssssshhhhhhhhh…… I was a bit greedy as I had also set my eyes on this delighted golden orangy dessert just sitting infront of me, refusingly to leave me alone . . . . a chilled mango puree with vanilla ice cream, sago and pamelo . . . just exactly what I had in Hong Kong last year . . . so yummy especially you are a sweetie fan.

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The Chef in charge had already preprepared the chocolat whiskey with walnut ball fillings and the snow skin mixture waiting to roll on.

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Firstly Chef Loo roll the snow skin.

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Once the snow skin is rolled, chef divided it into a few sub rolls.

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Chef then roll the individual snow skin till flat forming a round flat snow skin.

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It was time to cover the chocolat whiskey and walnut ball with snow skin.

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The snow skin had fully covered the chocolat ball.

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Place the snow skin ball into the mold and gently press the snow skin ball into the mold to form the prints.

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Once completed, hit the mold gently to release the snow skin mooncake out of the mold.

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These were many variety of snow skin mooncakes such as chocolat whiskey, mango cheese cake, sweet corn lotus paste, vanilla custard & gummi bears and lavender with almond egg custard fillings.

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Oh! I was so lucky . . . as I got to taste other baked mooncakes available at the Prince Hotel, Kuala Lumpur such as the pandan & pumpkin paste with single egg yolk, white lotus paste with macadamia nuts and also my favourate one, five variety nut with rum and raisins. I truely felt this trip was so worth while and so fruitful as I was educated about the varieties of mooncakes available and yet get to experience the learning from the chef himself, Chef Loo.

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Chef Loo, I will definitely be back to see you again . . . but what I had in mind is to get you to teach me how to make the real Dim Sum . . . even if I need to report to the class at 5am in the morning . . . thank you Chef, SidneyK

Tai Zi Heen’s Mooncake Odyssey is at:

Tai Zi Heen
Prince Hotel & Residence
Kuala Lumpur
Tel No: 03-2170 8888 ext 8200 or 03-2170 8808
(1st August to 14th September)

ISETAN KLCC
Level 3
(26th August to 25th September)

For Him, The One I Love . . . . . XXX Rated!

Niel, our regular cake fan called and wanted to order some special request cupcakes for a birthday celebration with her husband and friends. She wanted something very very naughty and a wee bit special, yet xxx-rated. She insisted to have a square cupackes and plenty of exposure! . . .. yes she meant plenty of exposure but left them to our imagination. So this is what we had designed based on her request . . . . a bunch of lovely square cupcakes yet so uncensored . . . . .

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Wonder what will Niel’s next request . . . . . . . love Sunny Yaw

Mee Rebus & Rojak, Abdullah Mastan Ghani, Teluk Intan

Teluk Intan or Talunk Anson is a very famous town in Perak with it’s own famous leaning clock tower and situated along the river bank. I was there for a weekend and discovered this delicous Indian muslim noodle called “mee rebus” aka steam noodle situated in the heart of this little town.


All the delicious toppings such as curd soya bean, potato and fried crispy onion fritters.

This the delicious mee rebus coated with delicious spicy sweet tomato sauce.
This is rojak, which consist of the toppings without the noodle.

The weather was warm, indulge into a glass of mix scrapped ice is the best thing to do. A great thirst killer. A plate of mee rebus or rojak is only RM2.50 and it is a great bargain that you cannot find in Kuala Lumpur . . . . SidneyK

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