Tag Archives: Yaw

Freestyle Curry Noodle

Well, I am not sure what got into me yesterday evening after a long day work, I drove myself straight to the Giant supermarket at One-Utama, PJ before reaching my apartment. The only thing that was permanently stucked or plastered in my mind was curry noodle. I guess lately a lot of my fellow food bloggers had been doing write up on this topic.

Churning up a bowl of curry noodle in my kitchen can be a tricky issue as it very time consuming. But due to my starvation for curry noodle, I was willing to take the challenge and make it a reality. I am sure you know that I did if you scroll down to see those pictures that I had captured yesterday.

I could not believe myself that it only took me about less than half an hour to get this dish ready and not only for one person but it was enough to feed more two person, of course myself and Sunny Yaw. He was busy preparing an cake order for a client. To tell you the truth, he is really dead tired because last weekend he had to prepare one hundred gifts, mini wedding cakes for M.E. & R.T.’s wedding.

Anyway theres a secret of achieving this dish in less than half an hour, I bought a packed of chicken curry paste and a curry laksa paste manufacturedby Tean’s Gourmet.

Chicken curry and curry laksa paste

Since I had this two pack of paste inhand, it still does not complete the dish. I got to have the topping and the noodle. So I decided to have chicken, tofu “pok”, fish paste “yee wat”, fresh egg noodle “wan ton noodle” and some greens. Whala…! That would be my creation and I would call it curry noodle freestyle.


Tofu “pok” and fresh egg noodles


fish paste “Yee Wat”

Firstly I create the soup by using the pack of curry laksa paste and milk as to replace coconut milk. This not only really a health issue but just that my kitchen had run out coconut cream. Once the milk is boiled, I put in the tofu “pok” and leave it to boil for 5 mins.

A cooked curry soup with tofu “pok”

Next was to churn up the chicken curry by using cut chicken breast and chicken curry paste. Once ready, I boiled the fish paste “yee wat”, the veg and the egg noodle.

Cooked fish paste “yee wat”

Once everything is completed, I put the cooked egg noodles on the the serving bowl, poured in the curry laksa soup, placed the curry chicken on top the egg noodle, placed the tofu “pok” , cooked fish paste and the veg.


Curry noodle for two

Ingredients

1 packet Curry laksa paste

1 packet Chicken curry paste

1 packet Tofu “pok”

2 Fresh Egg Noodles

200gm Diced chicken breast

100gm Fish paste “yee wat”

50gm Fresh greens

1 litre Fresh milk

I am very sure that you will not go wrong with this recipe as it is fast and easy to make. I am for sure you will impress your guest or your love ones. I am defintely sure that you will send them thinking of your cooking twice from now on. For sure you will able to cook and to impress.

Sid xxx

Preview of Sunny Yaw’s Collection

Dear Food Blogers,

Big Boys Oven will be featuring a cake preview on Sunny Yaw’s Collection at the end August. As it will be a close door event to be held in Kuala Lumpur, only guest with invitation be permitted to enter. Food Blogers, do not let go this oppurtunity, if you like to attend this function please email us your name, correspond address, contact number and your food blog website as soon as possible as seats are limited to sbkan34@hotmail.com

Regards
Big Boys Oven

Cerise (Pistachio Tartlet with Rasberry Mousse)

Over the long weekend I was going through a japanese cake book published by Super Chef Book entitled Patissiers. It was a collection of work by seven most famous cake chefs in Japan such as, Takagi Yasumasa, Yamamoto Koji, Horie Shin, Sato Hitoshi, Nakagawa Jiro, Sakurai Syuichi and Terai Norihiko.

Somehow the work of Takagi Yasumasa had caught my eye, a very famous chef who did an Iron Chef challenge with Iron Chef Kobe on strawberry. Takagi Yasumasa also runs de Le Patissier Takagi. You can find many well designed mini cakes by Takagi Yasumasa.

So without losing anytime, I embarked on trying out Takagi Yasumasa’s Cerise. Cerise is a pistachio cherries tartlet top with rasberry mousse. As for my Cerise, I replaced the cherries with strawberry. It was a real masterpiece, the pistachio tarltet tasted crunchy and you can smell the aroma of the toasted green pistachio. As you spoon the mousse, you will be able to taste the refreshness and juicyness of the rasberry. The rasberry mousse infused into the pistachio tartlet gorgeously and both compliment each other very well. Takagi Yasumasa is a real true art of patissier himself.


Since from this discovering of such master patissiers, I promise you that I will explore more of their creation and will share the experience with you.

With luv, Sunny Yaw

The White Mountain of French Alp Mountain(Mont Blanc)

What rings in my head with the word Mont Blanc , that would be the well craftsmanship of writing instruments, well designed and hand crafted just as what I do with my cakes. But in Japan, you can find almost virtually some sort of stuff called Mont Blanc in most of the cake shop. Getting a well crafted pen in a japanese cake shop?

Well, it is not a writing instrument but it is rather a well designed and crafted dessert. Mont blanc is a dessert made of meringue, whipped cream, and chestnut cream whose name seems to come from its resemblance in appearance, apparently, to the French Alp moutain Mont Blanc. This chestnut dessert has a huge popularity in Japan. You will come across varieties of Mont Blanc being presented by different patissiers such a few names, chef Jun Honma(Chez Cima), chef Yoshiwa Takasugi(Mikage Takasugi), chef Shinji Ebisawa(Les Entremets de Kunitachi), chef Yasuhiro Suzukia(Noel) and many more. I also came across such lovely dessert at Le Cordon Bleu and also with chefs Anita & Sanny(Jam Bakery).

So I decided to explore a simple version of Mont Blanc. My version of Mont Blanc would consists of tart shell, instant custard, chestnut mousse and cooked whole chestnut. It is simple to make as you can prepare the tart shell a day advance and the rest will only take a while. The only problem with this recipe, you need to pre-order the chestnut puree in advance from the ingredient shop as there are not stockable. You will only see them stock up in supermarket such like cold storage during pre-christmas.

I have seen chestnut cake at a cake shop at Sri Hartamas Shopping Complex and a different version of Mont Blanc at at small cake shop in the old wing of Bangsar Village.

This Mont Blanc may look cute, petti and light but it can be heavy after consuming. My salute to Mont Blanc. Hope you will explore this lovely Mont Blanc soon.

Luv Sunny Yaw

Boxes of Gifts

It had been ages that I had decorated a cake. I would say the last one was around 12years ago when I took up my first job at Sunflower as an apprentice. It was fun as everything was new to me. I was the young and innocent. I do say what I learned is something that money can’t buy. Anyway, I came across this book written by Jane Price, the home guide to cake decorating had really caught my eye. The fondest picture of boxes of gifts on the book cover had flashed down my fondest memory lane.

So without wasting any energy and time, I whisked up some sugarpaste, baked some buttercake and start creating. This centrepiece is surprisingly easy to make. Below is my version of Jane Price’s “Boxes of Gifts”.

I guess I did well after such an absent from cake decorating. I hope you will like it.

With Luv, Sunny Yaw

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