26 September 2010

Strawberry Shortcake

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Strawberry Shortcake

i made a strawberry shortcake for my friend huiyi's birthday and this is by far my best attempt. i've always shyed away from anything to do with whipped cream mainly for two reasons - i tend to overwhip the cream to the point that it splits and secondly, i just don't hv the talent in frosting whole cakes. when i found the solution to these two major problems, i jumped at the opportunity to make one again. with regards to overwhipping the cream, my pastry chef gf told me to whisk it on high speed, never mind that the bowl and beaters are not chilled. it worked! secondly i read that instead of frosting the cake painstakingly, you could pour the cream into a mousse ring like you would an entremet. that worked too!

22 September 2010

Banchan 반찬 - Korean Side Dishes II

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콩나물 무침

콩나물 무침 (kongnamul muchim)

kongnamul muchim, or korean seasoned soybean sprouts is another banchan that i'd often go for second or third helpings at a korean restaurant. i think this one is an acquired taste since it can taste rather raw and grassy to some people but i love it coz its like eating veggies and beans together. i like using soybean sprouts rather than the smaller mung bean sprouts for the crunch and texture but they're actually interchangeable for this dish. if you use mung bean sprouts, the name for it would be sukju namul (숙주 나물) instead.

17 September 2010

Chilling Out @ Arteastiq Tea Lounge

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the concept of a shop-within-a-shop, or rather cafe-within-a-shop seems to be all the rage now. think hairloom & caramel, a cafe within a hair salon, jams cafe inside prologue bookstore and tea cosy inside eclectic attic, a furniture shop.

Arteastiq Tea Lounge, Singapore

arteastiq is the latest one to jump on the bandwagon. also nestled within a furniture shop that sells modern baroque/roccoco and neoclassical-inspired pieces, the gf and i decided to hv tea there on a lazy weekday afternoon. the place reminds me vaguely of the cookie museum but i like it better here, more modern and chic and a really cosy place for chillaxing.

13 September 2010

Cream of Carrot Soup

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Cream of Carrot Soup
had a bunch of carrots and potatoes that needed getting rid of and i really couldn't think of any way to use them up. i didn't wanna cook any chinese style soups with them coz that means i'll hv to buy meat just for that. i decided on a cream of carrot soup and while googling aimlessly and striking off some of the carrot puree soups that needed crystallized ginger and curry powder, i came across this recipe by ju of thelittleteochew that didn't require any of those. having made cream-laden soups like clam chowder before, i very much prefer this kind that uses very little cream but is instead thickened naturally with potatoes. the soup is sweet, flavorful and satisfying!

04 September 2010

Sadaharu Aoki's Valencia

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Sadaharu Aoki's Valencia

sadaharu aoki is undoubtedly one of the world's most recognized pastry chefs. when i visit tokyo next year, not only am i going for pierre herme and laduree but i'm gonna visit sadaharu aoki (and hidemi sugino) as well. so far, i've not been able to find any of his recipes (not even in books) therefore i was elated and somewhat surprised to come across this recipe for one of his best sellers, the valencia entremet. orange chocolate, as you know, is my favorite dessert combination and probably one of the widely used as well when it comes to entremets, so i couldn't wait to try it out!

 

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