ChicGorgeous

Baking Recipe: Custard Cream Puff & TGIF!!!

2012-03-09T15:39:00.001+08:00

Hoorah!! The weekend is here again. It feels like lately, I just look forward to weekends. The best time for me to just laze around, be lazy and do nothing. So you think right? Not quite really. Lately I spent a lot of time trying to meet up with my friends, hence the lesser blogging too. Also, my buddy from Melbourne will be coming back for a week.

Only one thing in our minds for sure. Eat, eat, and more eating. Then there is a ton of catching up on our usual girl.. (oops ladies now).. lady talk. That got me going through my travel photos and I have so many that I have yet share here in my posts. So slowly, I will try to draft posts differently and hopefully make it a more interesting read.

If you are interested to know, the photo above is a masterpiece though it's depicted from a famous artist's work. I was walking along the Yarra River, Southbank, down at Melbourne CBD, and stumble upon this guy who drew quite a number of art work on the pavements. Though the photo above has been slightly washed off by rain, you could see how much heart, tears and sweat was put into that single canvas of art work. Plus it's not paint. Hand drawn with chalks. AWESOME!!

You must be thinking, how is my custard cream puff related to the photo above? Well, there is no relation at all. However would it help that every where I go, or which ever country I am in, I would just walk into a bakery and get myself a custard cream puff or profiterole? This is one of my absolute favourite treats. I loved it as a kid and still love it till this day. Since I know how a cream puff should taste like, I sure hope you will enjoy this recipe of mine.

For recipe: Click on image

When I served it to my family, particularly my dad's first words uttered were "wow girl! this reminds me of the cream puff I had in London during my younger days". To know I jolted my dad's memory is fantastic.

After all I am really fussy about how my custard cream puff should taste like. Though it's a basic choux pastry; if baked perfectly, and filling is flavoured well, a simple custard cream puff could send fireworks into your brain. Plus, custard cream puffs should always be served fresh on the day itself. For additional kick, make sure to coat it will real good semi-sweet chocolate. Custard Cream Puff to me will always be a simple, classy light treat.

Have a good weekend y'all!!

xx

Baking Recipe: Raspberry Trifle Cupcake

2012-03-03T17:38:00.000+08:00

This could possibly be your first thought "more cupcakes?" or maybe should try it with more enthusiasm instead "ooOo.. Raspberry Trifle Cupcakes?" It seems lately I have been bitten by the cupcake bug cause every time when I think of something to share with you, cupcake happens to just pop into my mind.

Okay perhaps I have gone out and not bake something this good in a conventional manner. Yes, I am aware a Trifle should be served in a trifle bowl and for this time I beg to differ. Isn't it fun to have some fun in the kitchen? It's sure a channel for me to relieve stress. The only thing I possibly dread most is cleaning up. LOL...

Basically this cupcake resembles to all the basic elements you find in a trifle. A good raspberry jam, custard and sponge cake. Raspberry Trifle is one of my dad's favourite festive dessert. So when he knew I baked them in a form of a cupcake, he went "really.. a cupcake?"

For recipe: Click on image

Now, this cupcake just needs a little effort, patience and love while assembling them. The baking part is easy, and if I say so myself; feel free to go with your found trusted vanilla cake recipe. And if you feel like using a pre-mixed instant cake mix, go ahead. Who's going to hold you to that? I sure wouldn't so long you get to spread the love of this little gem around. As for the custard, I cooked it from scratch and I think it's important to get a really good raspberry jam. The raspberry jam marry all the flavours together bringing the vanilla cake and custard to life.

Serve the cupcake with a cup of tea, espresso or even with a cold glass of milk. A perfect tea time treat as this cupcake is ultra moist and when you get towards the middle, you will experience the berry tangy taste softened by the mild luscious creamy custard. Let me tell you that the centre of this Raspberry Trifle Cupcake is the best part and it happens to be my new absolute favourite combo. Have a great weekend!!

xx

Baking Recipe: Reese's Peanut Butter Cupcake

2012-02-21T10:50:00.003+08:00

I admit recently that my posting has been rather slow and I had been getting feedback from my buddies that I need to get the ball rolling. I do apologise and hope that you continue to support me nevertheless. It's a new year and work has been on a rocky start this year. No excuse, but it did dampened my spirit and all I wanted to do was just nothing during the weekends.

Thanks to your sweet compliments, that gave me the drive to think of what to bake for my family and friends. In fact, I can't wait to share this with you too.

Today's post is meant for all the Reese's Peanut Buttercup fans; and if I say so myself, I am one crazy peanut butter and chocolate lover. I love it not only on a slice of bread, even if I had to choose an ice-cream flavour to indulge in, PB and Chocolate is my No.1 go to sin. Yummm.. yummm.

Over the weekend, my family was treated to my very own favourite flavour pairings. Peanut Butter and Chocolate. I just love the rich creamy taste of peanut butter, and when nobody's watching, I would just eat it as it is with a spoon licking it sparkly clean. Delish!!

For recipe: Click on image

I baked them my very own ultimate Reese's Peanut Butter Chocolate Cupcake. If you have not had one before, feel free to order them from me if you like ;p. Caution though, just make sure you order sufficient cuppies so that you don't have to fight with anyone to get seconds or thirds..LOL

If the name still haven't manage to tempt you, maybe this might. The dark rich moist chocolate cupcake has a layer of salty-sweet creamy peanut butter fluffy frosting slathered all over. On the inside, there is a peek-a-boo moment, let's just say more peanut butter? Yup, that's right each cupcake had 2 mini Reese's peanut buttercups submerged into the batter, baked to perfection. Sweet cream peanut butter on the outside, paired with slightly salty peanut butter from Reese's buttercup on the inside is simply heaven.

xx

Baking Recipe: Orange Blossom Cupcake & Award

2012-02-08T14:57:00.003+08:00

Wow, the past week has been a hectic week that involved a LOT of eating.. LOL. This is what Chinese New Year is all about. It's about spending good time, and having everyone in the family coming together; sitting around the tables and enjoy good old home-cooked Chinese food and then for desserts or snacks, we devour in homemade cookies. Or some might just prefer store bought.

As for myself, I love anything that is home-made. To usher in the Lunar New Year, I decided to make some Orange Blossom cupcakes so I could actually present them as gift for my relatives too. Though there's nothing fancy-schmancy about it; deep down I have always felt that it's the thought that matters and spreading some sheer joy on my home-baked goodies. This cupcake is Orange overload. I just love how a little of orange zest and fresh juice enhances the taste of a basic vanilla or butter cake. It's perfect for orange lovers. Not too heavy and the aroma of an orange cake is just intoxicating. Try imaging the whole kitchen filled with the citrus smell. Delish!

For recipe: Click on image + zoom

To decorate the cuppies, I decided to bring out my inner child in me. Just like how I used to play with play-doh, instead this time I used fondant of course. I rolled the mini mandarin oranges; then to create the little dots on the skin by using a sieve; gently rolling the oranges on it's mesh wire to create the texture. For the blossoms, I hand painted the white flowers with edible pen to give that effect like it was water colour painted. This is what I call playing with food and incorporating my so called artistic talent..LOL. What do you think? Do you like them yet?

Lastly, Elisabeth from Food and Thrift Finds if you're reading this post; THANKS for awarding me with the Inspirational Blog Award. I couldn't wait to present this Award forward. So peeps stay tune!!

xx

Baking Recipe: Pineapple Tart Cookie (A Malaysian Favourite Festive Cookie) -#citruslove

2012-01-16T06:27:00.005+08:00

Chinese New Year is exactly a week plus away from today and I have only started baking.. oh! boy.. talk about being last minute. No matter what, the next few days are going to be ultra busy for me and perhaps that might kill my legs since I will be standing for hours. However peeps, despite the crazy long hours pacing back and forth to the oven, every single minute of it is worth it.

Let me see, the reasons to do so is endless..Firstly, my family gets to enjoy the pineapple tart cookies, my first time posting on my Asian roots on baking, the best part is having you to pop over to feast your eyes and perhaps give it a shot in baking this cookie.

Pineapple Tart Cookies are really famous here in Malaysia, and it's usually a yearly affair. These cookies are sold everywhere by commercial bakeries to home baked whenever Chinese New Year is coming. Of course, there are other various style too depending whether its Nyonya, Indonesian, or Taiwanese; but the base ingredients are pretty much the same.

For recipe: Click on image + zoom

I know it sounds rather confusing, if you're thinking it sure don't look like a tart. However,this cookie has been named this way for several years. So please don't correct me ;). The 'tart' is mainly due to the pineapple jam like filling; made from scratch using fresh shredded pineapples, cooked down in it's natural sugar which caramelises the pineapple flesh and juice making it stringy, sticky and easy to shape. To compliment the 'tart', it is paired with a crumbly, buttery melt in the mouth butter cookie.

It's essential to get the balance between the tart and cookie right for the ultimate Pineapple Tart Cookie experience. Sweet tangy pineapple nectar encased in an ultra moist aromatic buttery melt in the mouth cookie is definitely heaven in a single bite. Since it's #CitrusLove month hosted by Cafe Terra this January 2012, I am thinking this little cookie will be a perfect candidate. Make sure to hop on over there to check it out too.

Till then... to all my Asian readers, Gong Xi Fa Cai..May you have lots of good health and prosperous year!!!

xx

Food Buzz Top 9: Caramel Pear Cheesecake and Peppermint Chocolate Cookies

2012-01-12T14:31:00.000+08:00

Hi everyone! Thanks so much for buzzing on my post and made it possible for me to be part of Top 9. My Caramel Pear Cheesecake made Top 9 on 10/01/2012 and Peppermint Chocolate Cookies made Top 9 on 14/12/2011. This is a great motivation to kick start the year 2012 to continue to bake more goodies.

Knowing that I am halfway across the world, at one point I thought 'would that even be possible?'. Last year of 2011, has taught me many things, and one of it is to believe in myself and once I have set a goal, nothing is impossible to achieve it.

Also, because of you buzzing and leaving me with sweet comments, I now get to meet a couple more of you.
Plus to those who have clicked on the Twitter, Facebook Fan page and Follow button.. THANKS.
This will certainly keep me going so long I know that you enjoy feasting with your eyes while you are at my blog.

Have a great week everyone!!

Cheers~

Baking Recipe: Caramel Pear Cheesecake or Tart or Pie

2012-01-09T12:46:00.002+08:00

Oh look! Is that a cheesecake, nope I think it's a tart, or maybe a pie?!?!. Gosh.. I give up. Either way you look at it, I only have one word to sum it up.. Delish!! Don't you just love the combination of caramel and pear? Then add some fluffy cream cheese and to take the sweetness level down a notch, the caramel pear cheesecake is paired with an aromatic light gingersnap cookie base.

To digress for a bit before I jump down to just talking about food, how many of you follow the TV reality series The Bachelor or The Bachelorette? Honestly, I don't follow but I do watch it once a while when I am completely bored out of my mind. That got me thinking.. "Really?? Can people find their soul mate and love by just smooching or chatting to every single gal or guy???.. for real.. can you just find love in just 9 weeks or is it close to 3 months? All of the gals or dudes looks too good to be true right? Then pop the biggest question where I think most people would take forever until they are ultra sure about it". Call me a skeptic.. but my optimism level could only go so far sometimes. Hmmmph.. anyways that is just my crazy mind talking and I do think the latest bachelor, Ben Flajnik is pretty cute, nerdy cute? He's a wine maker from Sonoma. Not bad eh? Doesn't he reminds you a little like Josh Groban? Those dark wavy hair and 'innocent' eyes? I am beginning to think that I admire a certain type of man. Anyways, we shall see who's the lucky gal. Okay enough of my gibberish thoughts..

It was time I gave a spin to using digestives. Instead, I opted for gingersnap cookies and yes, they do sound slightly festive, but hey! I think I just found a way for you to switch up your gingersnaps. Sick and bored over with your Christmas cookies, make them into another dessert. Don't toss them out. Reading through my post right now, I sound like an info-mercial. LOL..

For recipe: Click on image + zoom

For those of you who cringe just thinking of gingersnaps, well don't. This is year 2012, time to open up to possibilities and new beginnings. I may not be overly crazy on gingersnaps, but I think I found a way to tone down the ginger-y taste by slathering a wicked amount of soft caramel spread bought from La Boulangerie. Their caramel spread is ultra smooth and soft. So soft that it was seriously tempting me to dip my finger into the jar just to feel the smooth texture.

Till then, and have you been keeping up to your New Year 2012 resolution? As for myself? I say "What resolution?!?!.. Just Live Life and Let Good Music Move You!!"

xx

#Welcome 2012 and Great Times

2012-01-03T13:13:00.055+08:00

Year 2011 has been an exciting and fun-filled year. There were ups and downs too throughout that year.Not necessary a bad thing.

In a way, I think it made me wiser, shaped my character and made me a better person. I was fortunate to pack my year 2011 with loads of travels and meeting new friends. During Easter, I flew over to Melbourne, meeting up one of my bestie, then to attend my cousin's Greek wedding. It's exactly like how you watched it on My Big Fat Greek Wedding; a loud and huge family affair. Everybody danced the night away and shouted "Yasu" means Cheers. Boy, that night I could feel my legs yearning for a warm bubble soak and lots of gentle massage.

Then finally, I managed to get another bestie who's in Kuala Lumpur [thank god!!] to go for a beach holiday in Krabi and our yearly Bangkok affair. Towards the end of the year, I flew myself halfway across the world back in November, 2011 to attend my very first Foodbuzz Festival, meeting Elisabeth, Gina, Nami, Visda, Bonnie, Angela, Emily.. and oh! the highlight of it all is having to finally have a photo together with Chef Tyler Florence taken outside the Grand Hyatt.

Melbourne, Australia

San Francisco, California

Krabi, Thailand

Looking at the photos above, I definitely will not be complaining about year 2011. Hopefully there will be more exciting GOOD news, stories to create another chapter in life in this year 2012. Somehow time is just flying by so quickly. So I say let's just live life and cherish every single minute of it when you get to spend time with your love ones. Nothing is more important than that.

While I was over at Lora from Cake Duchess, I just couldn't resist in participating the Virtual New Year 2012 party. This party is hosted by Lora and Sanjeeta from LiteBite. Though, I know I am...say approx. 3 days late, based on Asia time zone, and maybe 2.5 days late in US timezone, but it's still the New Year. My internet connection back home was down. Thus, screwing up my plan on posting on the eve of New Years [boo..hoo..]

For now, I would like to take the time to reflect good times in Year 2011; where THANKS to you who buzzed.. some of which made Foodbuzz Top 9 a couple of times. That is ecstatic. My wish and hope is that you will continue to support me in my conquest to do better in food blogging and photography.

*Sweet & some Savoury Treats for the Soul*

Amanda's Pink Rainbow Cake

Peppermint Chocolate Cookie

Apple and Blueberry Pie with Vanilla Bean Sauce

Jo's Veggie-ish Samosas

Heavenly Mango Mousse Cake

Lemon Curd Pavlova Tart

Pumpkin, Sage and Feta Pasta

Oreo Hazelnut Chocolate Cake

So do stay tune, as I am planning on some exciting baking projects lined up for this year. Though I do not have a new recipe, fret not as I will definitely be baking a lot more since Chinese New Year is approx. 2-3 weeks away. The memories is dear to my heart, and what a great way to usher in the New Year.

May you all have a year filled with great health, and prosperity!!

xx

Baking Recipe: Raspberry Ricotta Tart & THANKS!!!

2011-12-30T10:47:00.024+08:00

Raspberry has always been one of my favourite berry. These tiny, tangy ruby gems are a perfect size to pop into the mouth; if you crave for a snack. Plus they somehow make all desserts look so much prettier and appetizing..Don't you think?

Over this Holiday Season, I stocked up on buttery puff pastry and heaps of berries. It's been a while since I worked with puff pastry, and I won't deny further. I love it to bits. The buttery taste and how it's flaky when taking a bite into it makes me wants more every single time. If only I had the skills to make them from scratch I would. Then again, on second thoughts, I shall leave it to the 'pro pastry chef'.

My Raspberry Ricotta Tart is simple to make and fuss free. It's ultra light and fluffy too. If not mistaken, it will only require you to spare 30 minutes of your time.

I have a message to all of you foodie friends [scroll down a little further for recipe]. This year has been an exciting and wonderful year. My best friend highlighted to me that 'I am now living my life', and I couldn't agree more. I had goals set out for my year 2011 to achieve. I realised and feel that I have accomplished quite a lot. Not something that I would take for granted. Travelling down to San Francisco to attend the Foodbuzz Festival on my own[ who would have thought that I would be gutsy?!?], finally meeting Chef Tyler Florence and meeting new foodie friends. It's truly an amazing adventure.

My blog started without a single direction, and slowly evolved along the way. Though I try to post as much recipe I could, I do know that there were times that I just didn't post anything either. Yet, you have all came back and left me with such sweet comments. I cannot THANK YOU enough for all your kind words and support. Hopefully, year 2012 will bring us more exciting stories and journey to fulfill our lives. Do stay tune..There's just one more post of San Francisco that I am eager to share with you. If you did enjoy reading my travel journal, thanks for inviting me to your home and glad that you did.

For recipe: Click on image + zoom

To digress, back to this lovely Raspberry Ricotta Tart. If you are pressed for time, or don't feel like much washing up, and also like to watch your waist.. do try this tart out. If my brother and sister in-law enjoyed it [they can be fussy..]I guess your guests would too.

Plus, I have join the Virtual New Year 2012 blog hop. Make sure to pop over to Lora from Cake Duchess and check it out. I am sure it's going to be a lot of fun, even though we are all from different time zone.

xx

Cooking Recipe: Juicy Oven Baked Fried Chicken Fillet

2011-12-27T19:24:00.001+08:00

You know how we tend to feel a little stuffed over the holiday season? That's because there is just so much good food served around the table. If you have been there.. you are not alone ;). I for one, love to throw parties and tend to over feed my friends.. LOL. Not that they are complaining, but I guess they just need to work out harder after the holiday season.

For this year, I decided that it's going to be different. I wanted us to eat slightly lighter yet packed on flavour. Also it was really nice that 2 of my friends [Thanks ladies..] who were free to join my brother, sister in-law and myself for dinner. Dinner was no frills but definitely tasty where I prepared a simple starter, main-course and of course we ended it with dessert. No perfect meal is complete without dessert.The inspiration? Dinner is very much inspired by a movie night meal. My guests definitely could get comfortable and eat with their hands if they liked. Do you see what I meant by 'no frills'?

For recipe: Click on image + zoom

In a nutshell, it's big on flavour and easy to make. Not to mention you can prepare them in advance and just pop them in the oven when it's time to eat. The Juicy Oven Baked Fried Chicken Fillet is really simple to make, and best part you don't need a hot pot of oil to fry them. See how this is suddenly much lighter? Don't frown just yet... I promise you that it is really tasty. To proof my point on big on flavour, the chicken fillet is marinated in buttermilk, smoked paprika, and some cayenne for that extra kick. Then, I added shredded mild and aged cheddar into panko bread crumbs that adds the light crunch in every bite. Then served my juicy tender oven baked fried chicken fillet with my very own light tangy dip and simple feta baby spinach salad on the side. Yummmmm..yummmmm....Till then!!

xx

Baking Recipe: Misletoe Cupcakes (Vanilla Buttercream+ Dark Chocolate Ganache Filled Cupcake)

2011-12-23T17:00:00.001+08:00

When it comes to sharing the love and joy, I love turning to classics when I bake. It seems safe, but trust me nobody could resist a good old ultra moist fluffy chocolate cake, filled with ooey gooey dark chocolate ganache filling and frosted with old fashion vanilla butter cream.

I suppose you could say I am one who treasures my past, and present. While baking these cupcakes, the first thing that came to my mind is Audrey Hepburn in her Breakfast at Tiffany's advert. The whole black and white, is just so chic and classy. Since coming across the advert while I was just a mere young lady, I told myself that I would love to grow up to be refined and poise. Not quite sure if that worked out though..LOL.

Anyways, back to my Mistletoe Cupcake. Honestly, I don't know what to call them, and since I have always wanted to decorate with a mistletoe, I thought it would be a great idea to name my cuppies just as it is. For the love birds, you could say that I am creating a moment for you to get your kiss..Forgive me if I sounded lame. Then again, we are just a reserved bunch of people. So no kisses here tonight peeps! Hmmmph..[do I sense some raised eye brows?!?]

By the way, there won't be any recipe card, this time round. For recipe, please click on Chocolate Ganache Cupcake and here for the Old Fashion Vanilla Butter cream [note: do omit the lemon juice]. However, I have a virtual card to all of you readers whom I called you my foodie friend. Thanks for all the support through out the months and I do hope you will be back for more. Till then!!

xx

Cooking Recipe: Chicken Pot Pie-Cheater's Way

2011-12-23T08:27:00.002+08:00

Over this holiday season, it's going to be a quiet one in my family. However, that will not dampen my holiday spirits. It's the best time now that I get to cook more and not only show you that I bake, I could actually cook up a storm. And if I say so myself.. the taste is wicked. It's the holidays, so a little self praised is good for the soul.

While my parents are vacationing in Spain and Portugal along together with my god-parents, I am going to record down every single thing I cook or bake, whenever I possibly can that is.

Lately, it has been raining every single day here. I love rain, but it does make things like running errands difficult. The traffic, getting wet and possibly catching a cold is a pain. Not to mention, the weather around the world is getting stranger by the day. It does cool down and sometimes I experience very cool breeze in the evening. That's really odd.. Anyways, since it has been a wet day, I thought the best pick me up to stay warm and fuzzy is my own quick cheat Chicken Pot Pie. No rue/ roux required. Plus I have promised my brother yonks ago that I will cook him my Chicken Pot Pie.

While I am sure all of you will have your own recipe, and so do I. I do usually make a rue/roux, but this time round I switch it up since I am pressed for time. My recipe? ...again cooking without one. I say so long you know the basics, you can spice up this classic dish any how you like. I thought this one "bowl" dish will make a perfect dinner meal.

For recipe: Click on image + zoom

Instead of chicken breast and heavy cream, I have replaced these two ingredients with chicken fillet and full cream milk. I love chicken fillet, as this meat is usually near the thigh area of the chicken, and it's ultra tender. Also, I don't have heavy cream in the pantry, and since Christmas is around the corner with all the goodies coming up; I thought of eating lighter and substituted it with full cream milk. However, you can replace with Low Fat Milk as well. Works out just as good, but a note: Taste will be much lighter and not as rich compared to using a full cream milk.
No matter how you cook Chicken Pot Pie, it will be delish. The key is to use fresh simple ingredients, and use a good buttery store bought puff pastry. After all, to make our own puff pastry requires a lot of skill. I think for this part, lets just let the pro make us their wonderful buttery flaky puff pastry.

Happy Holidays y'all!!

xx

Baking Recipe: Peppermint Chocolate Cookie

2011-12-12T17:38:00.003+08:00

Let it snow.. let it snow.. let it snow!! It's a song that I'm sure everybody know off. Since it don't snow in Kuala Lumpur, Malaysia, I thought let's make a crisp white cookie with white and red snow sprinkles.As usual, what I imagine to be, might not turn out the way I wanted. But this time round, I am absolutely satisfied. So, Caution: Lots of sweet treats coming your way this Christmas. Strap on your seat belt and enjoy the remaining days of December 2011. If not a sweet toother, do read on anyhow ;).

After all my long journals about San Francisco, perhaps I should really keep this post real short and SWEET. Christmas is one of my favourite time of the year. In my mind, I think it's magical apart from the gifts..LOL. This is indeed the best time of the year as we are surrounded with heaps of LOVE, and lots of feel good movies where they constantly remind us to be kind and forgiving. Plus there is always Santa and the Elves. Though these are just made believes, it sure does gives us a little glimpse of hope in life.

While growing up, my mom used to host Christmas parties for family and friends and she would whip up a lot of food, enough to fit a whole long yard and still manage to find time to bake her delicious chocolate cake with chocolate butter cream. She may not remember it now though, but I remembered it loud and clear like it was just yesterday. We would have roast turkey or sometimes chicken, grilled lamb chops, salad, appetizers and the list could just go on and on. One could only imagine how we managed to fit almost 30 plus people in our home. It was a long tiring day affair but a joyous one I must say.

Come to think of it, that is probably how it got me started to host parties as I grew older. I found a lot of joy sharing my cooking and baking with my family and friends too. The best part is hearing them go ''ohhhh... oooOOooo..yuummmmmmmmMMmm".

For recipe: Click on image + Zoom

On a quick note, I think this cookie would have you doing the same too. Plus the cookie is perfect to go with a glass of cold milk and if you are not selfish, leave a cookie or two under your Christmas tree. This cookie has all the Christmas cheer flavour in one tiny little package. A topping of crushed red and white peppermint candy provides the perfect finish for thin white-chocolate covered mint cookies. It's dark, chocolaty and crunchy on the inside, covered with smooth velvety white chocolate and topped with crushed peppermint candy. Let me be honest here too, this recipe is not for non sweet toothers, as I do find this recipe a little on the sweet side. But think of it, just one sweet cookie a year and what could be more of a Christmas cheer without a Peppermint Chocolate Cookie? Also this makes a perfect gift exchange. There's just something about Christmas that makes everyone happy.

Since I am not in the States right now, and certainly would have loved to take part in some cookies or sweet treats exchange, this is a virtual one for all of you foodie friends, and also to a couple of special new friends I have come to grown fond of. Here's a toast to Angela, Bonnie, Elisabeth, Emily, Gina, Nami, and Visda (no favouritism here.. just decided to arrange your names in alphabetical order..)

Till then.. and a let's all Drink and Be Merry to another wonderful year of food blogging!!

xx

Travel: Snacking for the Soul Around San Francisco

2011-11-29T16:02:00.003+08:00

As you might have all heard that San Francisco is a food haven? I completely agree to that statement. Also don't miss out on walking around as you never know what cool shops you might find. Though this time round I didn't get to try as much various type of cuisine as I have hoped, nevertheless I did eat to my heart content. My palate has been "teased" with various flavours, be it savoury or sweet. Don't think I would ever be able to settle for something less. LOL..

First stop, Warren Pears. Boy..oh! boy.. I couldn't stop thinking about these bad boys till right now. From my very first bite into them at the Foodbuzz Tasting Pavilion; where the oh! so sweet, juiciness and squidgy firmness of the pear still lingers in my mind and mouth till this very day. I actually went to a supermarket and bought a couple more to devour in these lovely pears. The only sad thing, is that they do not ship the Warren Pears internationally [sigh..] Hopefully they will one day and the cost wouldn't kill me.

Next, to something more savoury. Perhaps a typical American staple food I would say. But..but.. it's just so sinful and delish that I believe I could definitely go back the next day and have another. What is this? Do I sense some guess? If you guess it to be the Hamburger, you are absolutely right!

In and Out: Double Cheese Burger

Bonnie came over and took me out for a late night supper. She brought me to In and Out Burger. Oh yeah! it's going IN alright and not coming out. I will have to let you know that I am not use to late night supper but since I am on a vacation, I couldn't care-less about all those calories or thoughts like"oh! will that add more bulk to my hips?!?" I just know that it was so good that I clearly told Bonnie that I am not sharing the burger with her. But I did share my fries and soda. Okay, I had the Double Cheeseburger, and my friends; though I know America is a fast food nation, and how fast is this food prepared a not, I have not seen myself devour a hamburger that fast. The smokey-ness of the char grilled beef pati, topped with pickle, shredded lettuce, thinly sliced big red onion, melted cheese, their secret sauce and sandwiched in between fresh juicy burger buns was delightful. Did I mentioned I had this Double Cheeseburger at 11:30pm? So now you know.

Mitchell's Ice Cream

Hmm.. what's next or should I say before the Hamburger? Bonnie and I decided to switch things around just for fun. Instead of ending the meal with dessert, we started our hunt of late night supper with dessert. I could still recall, that night was pretty chilly and the crazy two of us went to Mitchell's ice-cream parlour. What can I say.. I am a sucker for desserts and I was after all craving for some good ol' ice-cream. If you asked me now, I believe I had the Chocolate Caramel Crackle and Butterscotch Marble and the combo if I say so myself, is absolute winner. Some crunch in the ultra rich creamy soft ice-cream gives that perfect balance of texture don't you think? If you are a traveller like myself, don't be shy to ask to try all their flavours. When I saw Dulce de Leche, I definitely tasted that one, and it was just so good. Slightly salty-sweet burnt caramel. Yummmm.. yummmm......

Chocolate and White Chocolate Raspberry Swirl Ice-cream

Another ice-cream that is a must try or to be in your to-do list is Bi-Rite Creamery. I first took note of them while I was watching the Food Network channel back home and there was this lady who swears by their Sam's sundae from Bi-Rite Creamery. Since then, I knew this is one ice-cream parlour that I ought to check out while visiting San Francisco. Bi-Rite Creamery is on 18th on Guerrero Street. So it's perfect, cause there are more good food on this street.While I am not so adventurous to try Sam's Sundae, as you are to drizzle fruity olive oil over the rich chocolate ice-cream, I chose a safer route to something I know I will enjoy as much. Now why is the ice-cream so good? They use Strauss Cream to make their ice-cream and all their ice-cream is made fresh on their premises. Naturally I went with the classic flavours which are Chocolate and White Chocolate Raspberry swirl ice-cream. I really love how the Chocolate ice-cream is semi-bittersweet, rich and creamy and the raspberry add that extra zing into the lovely silky smooth which chocolate ice-cream. It came to my surprise that their ice-cream is not overly sweet. Perfect! Just how I like it.

Make sure to jot down this street peeps which is 18th on Guerrero Street. Apart from Bi-Rite Creamery, I felt like I hit a jackpot. Right across the street from Bi-Rite is Delfina and Pizzeria Defina, then on the same row of Defina right in the corner is Tartine Bakery and Cafe. If you love pastries, you must go to Tartine. Grab their eclairs or freshly baked butter croissant. It is flaky and really delish, and their eclair will satisfy your crave if you are in need of a choux-pastry, filled with fresh piped vanilla bean cream and coated in chocolate. You will notice that if you talk to any San Franciscan, these are some of the places named.

Since I am rekindling my fond memory on 18th Street, let me now show you what a great meal I had in Delfina. Delfina is a casual fine dining place, with a menu which I think they update on a monthly basis. I noticed on their menu, which is a piece of paper with all the good food listed, has a month and year printed on the top left corner. The restaurant is a little small and seating is close to one another and is usually full house [from what I heard]. So make sure to make a reservation before heading there. Luckily for Larissa and myself, we managed to get a seat since we just walked in without any prior reservation made before hand. Lucky us! Since there was only just the two of us, we decided to order 2 different main course and share them. The beauty is make sure to mention to your serving waiter/waitress of the day that you are sharing, so when they serve your dish, it would had been equally split between 2 people.

Big question.. what did we order? We ordered the Veal Raviolli with Citrus Sage Brown Butter Sauce and Roasted Liberty Duck. Let me see how should I put it down in words for you.

Veal Raviolli with Citrus Sage Brown Buttersauce

These little pockets maybe small, but they are filled in full on flavour. The filling which is a mixture of veal and possibly some pork, is just so tender and seasoned really well. The raviolli is cooked just to perfection and the sauce is absolutely divine. You cold taste the brown butter, lemon zest, and sage. It was so good that I think to satisfy my crave, I will need to at least have 20 of these little devils.

Roasted Liberty Duck

Well I never had the chance to cook duck breast. And if I ever have the chance, this is definitely one dish that I would love to re-create. The duck breast is lean, and if over cooked, it will be rubbery and dry. However, this Roasted Liberty Duck is fantastic. The pomegranate sauce drizzled over this crackling juicy tender duck gives that extra zing. Makes it all light yet wholesome. You could just taste everything that is put into this dish. The balance of crunch from the slightly salted duck skin really gave it texture and topped with some fresh pomegranate, adds that little juicy pops. The combination of POM juice used is just brilliant. A classy dish indeed.

Lets continue walking together with me in my memories right now and another place to take note of is Union Street and Chestnut Street. From Japan town, walk two blocks towards Filmore Street and grab bus no. 22. While you are in the bus, absorb some of the view and look out for Union Street. There are some nick knack shops, small boutiques and if you are as crazy like me over Cream Puffs, then you are at the right place.

There are two little gems to check out while you are on Union Street. One being Pacific Cream Puff. This quaint little corner shop in blue, only specialises in Cream Puffs, or giant size profiteroles in my eyes anyway.Sadly I didn't take a photo of my Cream Puff, as I just couldn't wait to sink my teeth into it. By the time I was done, it hit me that I didn't snap a photo for you. No worries, I think the photos above is good enough. Be sure to pop over to get yourself some lovely piped fresh cream puffs if you're there. Yummm... [Why am I drooling while describing my food adventure to you? Oh! my.. I got to go home and make me some puffs.]

Another place I heard which was good and if you are into cuppies, is Take That Cake. It's along Union Street too. Not to despair, I have a cuppie prepared to share with you. See how much I go through to write this food journal for you [can you support me a little more now?..LOL]. Not complaining at all, since the walking burnt off pretty much what I ate before I hit the next stop [or so I thought..hmmmm]. The other cupcake shop I hunt down was Kara's Cupcakes on Scott Street .

Fleur De Sel

I never had cupcake as breakfast before, and let me tell you this is the first of such by myself. I walked in, and couldn't decide which to choose. So what's the hype over Kara's Cupcake? I think what I am drawn towards to is their light, fluffy and super moist cupcake. I think I could hear myself going.. mmmmMMmm..oooOOoooo...mmmMMMMMmm, and chomp away my cuppie. I chose Fleur De Sel. It's a chocolate cupcake with caramel filling, dark chocolate ganache frosting and fleur de sel. Sprinkled on top of the dark chocolate ganache frosting is some sea salt. What a perfect balance. It just tones down the ultra richness of the cupcake..finger licking good. It's pretty orgasmic.

Well, all good gastronomy do have to come to an end. After a long day of shopping and walking around along Chestnut Street, I thought of having tacos at first. Instead I walked in Pacific Catch. I am certain I made an absolute right choice at the end, because on my very last day in San Francisco, I went back there to grab my lunch since I know I will not be coming back anytime soon. I am sold by their idea of combining bold sauces, spices and cooking preparations of Asia, Latin America and Hawaii with local California ingredients to create a new kind of fish house. The end result, divine, delish and left me wanting for more.Needless to say, I am now hooked to their secret spicy rub covered sweet potato fries, and still crave for them. And they serve it with Jalapeno tartare sauce. One word, YuMMMMMmmmmie!!

I have to say though, my San Francisco gastronomy trip is coming to a close. But wait.. wait.. I am not done, because this is something that I think should be talked about solely on the next post and perfect to conclude my trip. So stay tune!

xx

Travel: Meeting Nami from Just One Cookbook and Japantown (8th November, 2011)

2011-11-24T07:45:00.002+08:00

I am so excited to share with you this post as I have been planning this a long time with Nami @ Just One Cookbook. I'm sure her name is NO stranger to all of you food bloggers. If you don't know her, no worries. It's time for me to introduce her to you and do pop over her lovely website for some wicked Japanese and other Asian dishes recipes. Her recipes and step by step photos are easy to follow for any of you who is interested in Asian dishes.

Nami & Myself

A little about Nami and how it all began. I spontaneously dropped Nami an e-mail wondering if she will be attending Foodbuzz Festival 2011 and asked if she would love to meet up. Of course I looped in Elisabeth in this meet up as Elisabeth was staying back in SF for another 2 days. When she replied my e-mail, I was thrilled to know that she agreed to meet. So many e-mails sent to one another back and forth, and we nearly didn't even have the chance to meet up as Nami's daugther suddenly caught a cold. Nevertheless, all went well even though it was only for two hours and the meet up session was on.

The moment of meet, greet and get to know one another has left me constantly thinking of her. Few words to sum up Nami. She's a real sweet lady, courteous and genuinely friendly. I am truly honoured to have met her. Wished we had more time right Nami?

Elisabeth & Myself

Naturally, we went to a nearby bakery, have a cuppa and some freshly oven baked pastries and chat away. We walked to La Boulange Bakery, a French inspired bakery which is about 2-3 blocks walk up hill from Hotel Tomo.

It's like a "halo" shining above the sweet treats.. oh! my..

Left to Right: Cherry Raspberry, Hazelnut, Lemon, Chocolate, Coffee, Strawberry, Vanilla, Passionfruit Mango

I just couldn't resist. Had to snag a juicy plump tuna cheddar sandwich and box of french macarons to try. I really liked them a lot. Especially the tuna sandwich. Maybe because it's one of my favourite sandwich of all time and it is served in a sour dough bun. A perfect breakfast of quick lunch. Delish!

Oh! I nearly forgot to tell you that I checked Elisabeth and myself into Hotel Tomo, in Japantown. To be specific it's located on 1800, Sutter Street. This is quite a quirky hotel, where each room interior decor is inspired between a cross of what you see in IKEA with some hint of Japanese element.

Just another random shot I snapped..

Simple, comfortable, clean line furniture adorn the room. The focal wall on each room has a different anime themed wall paper. That to me was the unique part of the room. Plus after much hotel review reading from Trip Advisor, this hotel is highly recommended by a lot of families with children as they have a stay quiet along the corridors starting at 11:00pm policy and the area is generally a safe neighbourhood. Do take a note of this though. Hotel Tomo is not located in the middle of the city. There's a bus stop right outside the hotel and, you can take bus no. 2 or 3 which takes you down back to the city. Alternatively, you just walk 2 blocks to the right of the hotel towards Filmore Street and grab a bus no. 22 which takes you to Union Street, or all the way to Chestnut Street. There are lots to do and my favourite past time, is trying new food places. If I were to choose, I wouldn't mind staying in Hotel Tomo the next time round while I am in San Francisco. The staff is friendly and I am fortunate enough to have become close friends with Larissa, who's the customer service hotel manager. She a real sweet heart and we did manage to squeeze in some food adventure. Larissa, if you are reading this post, this is a shout out to you too!

Well, I hope you peeps have enjoyed my San Francisco posts so far. There are a couple more to go.. and I think those will interest you a lot too. Till then!!

xx

Travel: Colours of San Francisco (7th November, 2011), Part 2

2011-11-23T11:52:00.000+08:00

The building above is another iconic San Francisco Building. In fact it is one of their tallest sky scraper. That's the TransAmerica building. If you watched a lot of Hollywood movies, you definitely have seen this building before. On my flight back to Malaysia, I watched a movie titled "Going the Distance" acted by Drew Barrymore and Justin Long. What a coincidence I tell you. It's about juggling long distance relationship where the guy is based in New York City and the lady, has to return to San Francisco, and she's a student with Stanford University. That made me giggle like a mad person in the plane, as I was still suffering from the San Francisco Rush.. LOL.. In my mind I was just thinking, how coincidental is that? Naturally a lot of movies are acted in the streets of San Francisco. I'm unable to name a couple right now. When the time comes, I might be able to add on.

Anyways along the way, I snapped a lot more photos. I did hesitate as I wasn't sure if I should upload them here for you because my posts journals has been really long lately [do forgive me.. just so much to share]. After much thought, I decided that you should really see San Francisco through my eyes. You might notice that I am attracted to interesting art works, old school automobile or anything that is colourful.

Hello! Yup.. we are listening.. psst.. what did you say??

Another view of the Bay Bridge.. notice how the current is so calm.

Me, trying to squeeze with Mr See, Hear and Speak No Evil. I shall be Grin No Evil. Photo courtesy from Angela @ Fab Find Foodie

Wished I had a Tele-Zoom lens.. the best shot I got of Coit Tower

After all these photo taking, I sure have built up quite an appetite. We didn't walk very far to look for food, and since it was chilly, a cup of hot soup sounds absolutely delicious. Elisabeth and I selected "The Original Soup Man" to rest and replenished our energy. And so happen the soup of the day was Clam Chowder. Yummmm.. Before deciding, you do have the option to have some taste test. So don't be shy to ask if you could try their soup. I tried their Lobster Bisque, and it was rich and flavourful.

Since the soup of the day came with melted grilled cheese sandwich, obviously that would be the best option. Not only you get soup, you have a nice warm toasted grilled cheese sandwich to soak up all the goodness. Plus you get to choose your desired cheese. I went with Swiss Cheese this time. Yummmm..We selected the cup size, and please don't be fooled by the portion. Clam Chowder is rich, creamy and is packed with loads of fresh ingredients like carrots, potatoes, and clams of course and served with 2 packets of crackers. What a hearty comforting brunch.

Fisherman's Wharf

I really like how the Old Trams looked. Probably this is what you see in the 50-60s?

I was told by a lot of locals that Fisherman's Wharf is over hyped and is just a tourist filled area. Since I'm a tourist, I have no comments over their remarks. Okay peeps! That pretty much ends this day and our tour of San Francisco city. You're not going to believe whom I had the chance to meet up with. I believe you adore this blogger as much I do. That all will be in the next post.

xx

Travel: A Beautiful Day in San Francisco (7th November, 2011), Part 1

2011-11-22T09:45:00.001+08:00

What's the first thing that comes to mind when someone mentions about San Francisco? Will it be The Golden Gate Bridge, Napa Valley, China Town or it's a foodies nation?

Being able to travel to San Francisco was another dream came true and was certainly memorable. I LOVE to travel and this is one dream that I wish I don't have to wake up from sometimes. I have met so many wonderful ladies and new friends that made my trip colourful. There was a lot of humour, laughter, witty remarks and we sure talk one same language which is FOOD.

Right now, I would like to share with you my experience and I hope you find joy in reading through or browse through my photos.

On this very day, Elisabeth and I had to check-out of the Grand Hyatt. So I suggested that we check-out early and head towards our Concierge to get more information on the San Francisco City Tour Hop-On and Hop-Off buses where we kept seeing for the past three days while we were staying in the city.

This is one that I would strongly recommend to put under your To-Do List. Not only you get to see as many places that you probably wouldn't go there alone, and you also get to Hop-Off, walk around and wait for the next tour bus to come along and get right on to your next pit-stop.

First off, we went along with the Tour Bus company that has the Big American Flag banner on the double-decker bus. You get two options to choose from. A 24-hours tour or 48-hours tour. What it means is that you get to use this tour for a whole day or in 2 days. For example, if you chose the 24-hours tour, and purchase your ticket at 10:00am, your ticket will be valid to the next day 10:00am.

The tickets cost about USD $31.00 if booked directly via hotel concierge or USD $35.00 if purchase directly from the Tour Bus. Also if recalled correctly, 48-hours tour costs around USD $38.00 when booked via hotel.

This is a good deal, as it covers a lot of grounds and places to see within the San Francisco city and around the Bay Area. Don't worry about not getting a pick-up from the next tour bus, as there will be one on it's way every 15-minutes. Pick up a headset from the tour guide and just make sure to return it back to them, as each place is narrated by the tour guide. Most importantly, make sure to pack a jacket, cap or a scarf to tie round your neck to keep yourself warm, as the weather can be slightly unpredictable in San Francisco. Dress comfortably and wear comfortable walking shoes if you choose to walk a lot. This way you will be all set and have fun snapping. Trust me you wouldn't want to miss a single shot.

Our pick-up point was at Union Square, just right across from Macy's and is only 2 blocks walk down from the Grand Hyatt towards Geary Street. This is where the site-seeing begins. You will notice that San Francisco has lot to offer. From both new and old. It has huge diversity of culture.

Like myself, I will walk as much possible whenever I travel, so that I get to remember every little nity detail I see along the way. It's also a perfect way to experience where the locals go to.

The double-decker bus ride was an adventure. In fact I highly recommend to finish the entire tour. If you're into building architecture or graffiti, do keep a look out. My mind and eyes tend to attract towards colours, and love to snap on anything that I find interesting. Having travelled to many places, and as I grew older, I appreciate anything from old and new. I feel that there is a story behind every photo.

Asian Art Museum

City Hall

Here is what I notice. A lot of the buildings facade is from the Victorian period. So are the Victorian homes where they are maintained really well and every one seem to have them painted in really interesting colours. A sense of history, classic architecture with new coat of paint of vibrant colours stands out when the sun light shines against the building.

Another thing that goes through my mind constantly is "how do they park their car?" I wonder if any cars roll backwards before? Yes, I know there are hand breaks in our car, but still, how does that car stay stationary on a steep hill? That is just something I think a lot while I was there..LOL. Some roads or should I say hills are so steep that you couldn't even see the other end of the connecting road. It's really like a roller coaster ride.

Alamo Square with SF city view at the back

This is part of the beauty of San Francisco. You will definitely recognise the photo above. I remember how it was when I was younger while I watched the comedy series "Full House". It looked exactly the same. What I particularly like about the photo above is the San Francisco city view at the back drop.

Here are more photos of the Golden Gate Bridge. I just couldn't stop snapping. When the bus drove us acrossed The Golden Gate Bridge, I experienced a San Francisco Rush. My heart was beating with joy, and when the sun and cool breeze touches your skin, the feeling is unexplainable. It is like another sense of accomplishment, a reward to myself for my effort and time put into my hours of work.

Driving towards The Golden Gate Bridge

Alcatraz aka The Rock

A spectacular view of The Golden Gate Bridge

The last photo above, is where I bid Farewell to The Golden Gate Bridge. Perhaps for those who constantly drive pass this bridge every single day, might feel like this is another bridge. But at the end of the day, we all know that this is one of the iconic mega structure.

During the ride acrossed the bridge, I managed to squeeze in a lot of soul thinking and I know that as long I stay true to myself, and persevere in life, eventually it will bear fruits. Typing this post for you, has brought me back to that very moment on the bus. I could still remember every single minute of it. Bright sunny day, gentle cool breeze running through my hair, and light tingling warmth sensation from the sun light.

I am going to leave you now to have a quiet moment to think, and stay tune as more of San Francisco to come. Have a good week ahead everyone!!

Dine: Phat Philly at 24th on Valencia Street, San Francisco

2011-11-18T10:16:00.002+08:00

Okay, I know people might tell me that a good Philly Steak Sandwich should be from Philadelphia. Since I didn't get to travel to Philly, I figured what difference is there. The only thing I can compare is the Philly Steak Sandwich that I had back home from a bistro and from Phat Philly.

This kicked start my food adventure to the remaining days I was in San Francisco. Having done all my research on places to try out, I forgotten to search by from and to and roughly how far across town did I have to travel to Phat Philly. Elisabeth and I just hopped on to a taxi in search of this place where I wanted to try out. That's when Elisabeth highlighted to me that next time I need to search from our hotel for the nearest place to dine.. LOL.

An honest mistake really, and over here in Kuala Lumpur, Malaysia, us foodies will drive far out to get some good food. Sometime even across to the next state. Naturally this is nothing less to expect of me even though I'm travelling in a different country. When it comes to good food, I will be all geared up to look up for the best place to satisfy my tummy.

If you asked me, I don't quite know what's an authentic Philly Steak Sandwich. Having stepped foot into Phat Philly, the aroma of melted cheese and steak, sauteed onions and mushrooms fills the air. If that is not good enough to make your mouth water, I don't quite know what will then. Phat Philly had a lot of choices for you to choose. Their motto is LIVE LARGE..EAT PHAT!! Wow.. the next moment got me thinking if that's gonna burst my pair of jeans..LOL..

**photos taken using Samsung Galaxy S2-my new android..

You might be spoilt for choices, but may I suggest you to try the above. You must try out The Whole Shi-Bang! It has everything (meat, cheese, caramelised fried onions, roasted peppers, sauteed mushrooms, applewood smoked bacon and topped with slices of avocado) It was cold outside, and sinking my teeth into this sinful juicy sandwich was "heaven" ringing in my ears. Forget the calories.. just walk extra couple more blocks the next day.

If you still don't know what or how to choose? No worries, they have it listed out in steps. Can you believe that? Here's how to start your order to the land of sinful-ness.

1) Choose your size: between 7", regular or 12" known as Phat. In my opinion, 7" is seriously good enough and perhaps even a little more for you. Unless you decide to be a glutton that day.

2) Choose your philly: this is where you might get indecisive; that's exactly what happened to me.

3) Choose your cheese: go for the All American Cheese or Cheddar is delish.

Next, decide whether you want any beverage and extra add on. I chose an add on, another super sinful side. I ordered the Cheddar and Chilly Fries. It's really not bad but mind you that it is ultra-filling. So I only ate as much I could since I wanted to try it out.

Overall, Elisabeth and I had a good meal.. and in terms of distance from the Grand Hyatt, we shall just leave that aside for now. More of San Francisco to come.. so don't despair, it has not yet ended.. Have a good weekend ahead everyone!!

xx

Foodbuzz Festival 2011: Last Day (Nov 6th, 2011)

2011-11-17T15:44:00.003+08:00

When you're having a great time and with great company around you, somehow time passes by faster. So this will be my last post of the Foodbuzz Festival 2011, but it wouldn't be my last post on San Francisco just yet. I have been planning this trip together with Elisabeth several months back where we will be staying back in San Francisco after the event. Plus I want to show you San Francisco through my own eyes.

If you asked me, I think one week in San Francisco isn't enough, as there was so much more to do in this city. Before I dive in, all good things must come to an end. And with a blink of an eye, Foodbuzz Festival 2011 came to a close where our Farewell Brunch was held at Perry's Place, on Stuart Street.

Angela's fork there.. she was trying to steal my fruits..LOL

Trying to make my selection interesting.. :P

Overall, brunch is not great as I didn't find the selection satisfying. The ladies (Emily, Angela, Elisabeth, Dorlene) and I got a great table with a good view of the Bay Bridge. So that pretty much made up the not so great brunch. Also it's the last day to really chat our hearts out since the ladies are all leaving on that same day except for Elisabeth and myself.

After brunch, the ladies and I walked over to The Ferry Building which is just across the road from Perry's Place. When I was at The Ferry Building, I was more like a kid in a candy stall. My first stop was Sur La Table. You definitely can't miss this shop. That's where the ladies and I split up. It was like everybody went looking for their Easter Eggs to fill up their goodie basket.

Can I dare say that it's a cook or baker's haven? I wanted to buy cutleries, food items, more ramekins etc. The sad part is I knew I had to control myself. Trust me, it's not easy at all for me. Since travelling alone, I know I won't be able to lug everything back home [sigh..] However, I did find something that I've always wanted to get my hands on. For me this is important; it's Nielsen-Massey Madagascar Bourbon Vanilla Extract. Without thinking, I checked out with 2 large bottles of the good vanilla extract and a bottle of the vanilla bean paste. For that moment, I feel like I strike a jackpot.. LOL.

Next pit stop I made was Miette. I've heard so much about this place, so obviously I got to try it out. It is this dainty little pastry shop, where their baked goodies are inspired by the patisseries of Paris. Without thinking much, I grabbed myself a pastel pink cake stand, and to celebrate my own pre-birthday in San Francisco, I got myself the Mini Sharffen Berger cake and a classic Eclair. This certainly made my afternoon perfect.

My Pre-Bday Cake..oh! so cute..

Photos of some of fresh produce, and I particularly love the colour of all the butternut squash and pumpkin. All the orange and green, and tiny cherry tomatoes adding a splash of colour.

This was a perfect Sunday. Bright and sunny with some cool wind. Just perfect to stroll around the city. We made our ways back to the hotel, and I was really worried over Elisabeth, since the cold does affect her knees. While Elisabeth rested, I head up to the 36th floor of the Grand Hyatt, to meet up with Emily and Angela. We just couldn't stop chatting and I do miss all of the ladies a lot, even drafting out this post for you.

What do you think of the view? Isn't it spectacular. If you try hard enough to peep to the very left, while that is if you're standing on the 36th floor in the Grand Hyatt, you can see a little of the Golden Gate Bridge, then if you look straight ahead, you can see The Rock or also known as Alcatraz, and Coit Tower. Lastly, if you peep more towards the right, you can see The TransAmerica Building, one of San Francisco's famous landmark, also one of their tallest skycraper in the city.

Having travel quite a fair bit, almost every country or I think every country will have their own Chinatown. The entrance to Chinatown pretty much looks the same world wide. I would say this is more of a tourist to-do thing. Since I'm Chinese, this is one area that I tend to skip. Bonnie @ Bonnie Bella told me that Chinatown in San Francisco is about 2-3 blocks, so there are lots of restaurants and souvenier shops for you to choose from. Do take a stroll and check out what little Chinese antique shops have in store for you if you have time to spare.

I'll leave you now with two grafitti art work that I really like and I think it makes a perfect postcard picture. Do you recall that I mentioned that when travel, one must embrace each country's culture? Well of course, in the books of law, it is considered as vandalism. But in my eyes, whoever drew both of these is truly artsy and I am loving every bit of it. This is San Francisco filled with quirky art works, so go explore, cause I sure did. Till then peeps!!

xx

Foodbuzz Festival 2011: Day 2 (Nov 5th, 2011), Part 2

2011-11-15T14:08:00.008+08:00

Well my friends, Day 2 has not ended yet, that's for sure. Can you recognise the guy up in the photo above?I have not told you about Chef Tyler Florence's surprised show up at the Tasting Pavilion. Yup, that is right.. Chef Tyler Florence people!! He's one of the chef that I idolised amongst others and shall not name them right now, as I prefer to have this post spotlight on Chef Tyler Florence.

There was this queue, and I was so blur that I didn't even realised people were all queueing up to get an autograph signed book from Chef Tyler Florence. By the time I went to queue up, I was told by one of the staff from Alexia and I quote after her "Sorry Miss! Am afraid the queue up to the line has ended". Do you know, to hear that remark and she couldn't even make an exception for me since I did fly half way across the world to attend this event was really heartbreaking and painful to my ears. What a bummer right? I could feel my eyes tearing up, but I remained calm and composed and walked away like any lady would. So I told myself in my mind, okay it's just Chef Tyler Florence, but who am I kidding right?

Since I couldn't get any luck from trying to get a photo taken together with Chef Tyler Florence; Emily, Elisabeth, Angela and I started to head back to the hotel since we were pretty much done with all the food tasting. Before leaving, we took a couple more shots of course and grab a taxi back to the hotel.

So here it is.. when we arrived back at the hotel, there he was; Chef Tyler Florence standing in the lobby of the Grand Hyatt talking to some PR people. I could feel my heart beating so fast and I told myself that I must seize the moment. However, I kind of chicken out since there were PR people around him and didn't want to interrupt their conversation. So there I was, left standing together with Emily feeling all bummed out again with myself kept telling Emily that I really really want to take a photo with Chef Tyler Florence, was just driving me or probably drove her insane too.

The moment my dream came true..,.

The next moment, I realised Chef Tyler Florence was leaving the Grand Hyatt. With lots of Emily's encouragement, I held my breath, brave myself and went after Tyler Florence by calling out to him"Chef! Please wait.." To my surprise, Chef Tyler Florence stopped and there he was; I finally had my chance to talk to him. He is such an awesome Chef, a really nice humble fella and made me felt comfortable in my own skin. This is an experience that I had to share with you because in my entire life I have not chase after somebody whom I idolised..and I finally did it. It was really a liberating feeling. I think I rambled and he knew am sure, due to my nerves. He helped me setup my camera and got the bell boy to take a photo of us. Woo hooooo.. fireworks were just popping in my brains. Now like any fairytale in a storybook, everything always ends well and this time it really did. I was so happy that I couldn't stop jumping in the lobby, yup I was literally doing tiny hops cause it sure felt like there was a 'guardian angel' who heard my prayer and granted my wish.

Now isn't that something? The day has been really fun and when evening came by, that's even more exciting. The Gala Dinner is held in the Grand Hyatt and we have Chef Tyler Florence as our guest chef for the night who will be cooking LIVE right in front our very own eyes. For me, that's almost like a cherry on top of a cake. These were the times I recall myself watching Chef Tyler Florence on TV during his younger days and now his latest cooking show titled 'Tyler's Ultimate' which airs on The Food Network Channel.

Moving on to the evening. While on our way heading back to our hotel room, Elisabeth and I couldn't stop talking about our experience we encounter after having met Chef Tyler Florence in person. Don't get me wrong here, we have no intentions on bragging about this, but we both were just so thrilled for one another that we kept on talking over the same subject. However, I shall stop now and move on to our Gala Dinner.

The Gala Dinner is hosted by Alexia Foods, and they have collaborated together with Chef Tyler Florence to show us a LIVE DEMO cooking show. The dinner was also aired live on Facebook via Alexia Foods. Apart from live demo, it was also an event for the finalist of Alexia's next flavour re-invention of the fries.

Elisabeth & Angela

Nam & Devaki

Angela & myself.. photo courtesy from Elisabeth

At first, little did I know that Angela @ Fab Find Foodie is one of the finalist. It was certainly a pleasure to meet her in person as she is genuinely friendly. So if you ever meet her next time in person, go talk to her or even introduce yourself to her. She's definitely a celebrity blogger in my eyes as she is not arrogant or what so ever. Plus if you listen to what she's going to be doing soon, her story will definitely inspire you to follow your dreams.

What is this whole Flavour Re-Invention Fries about? Basically the chosen finalist are the ones where Alexia loves the idea of their new take of mixed rub or flavour used to coat the fries. And if they win, they will have their fries produced and sold. How cool is that!?!

Angela came up with Classic Dill Julienne Fries. Honestly, I was torn between two choices as I really liked Angela's Classic Dill Julienne Fries as well as another finalist who came up with Thai Spiced Sweet Potato Julienne Fries. To me, they are both winners and I will definitely buy them any time. Both had their own distinct flavour and trust me will definitely have you ask for more. If you like, you can still vote for them and judge based on what you think taste good in your mind. To vote, go to www.facebook.com/Alexiafoods . So go show some support to our fellow bloggers. Every little bit helps right?

If you are wondering what did Chef Tyler cooked live? I think everybody pretty covered this part in their post update and I will keep it short here. He cooked roasted pork chops with braised cabbage and spaetzle. A note of advise from Chef Tyler to us all and I quote after him "Colour Equals Flavour". So remember this peeps, whenever you are planning to pan fry, grill or roast meat or poultry.

As for his lovely dish, it's too bad we didn't get to try them.. but according to Angela that spaetzle was really light, fluffy, crumbly and taste real good [sigh....]. Thank god for the beautiful center piece that diverted my attention, so I wouldn't feel sad for not being able to try his dish.

Thinking back, if you asked me, we were all hoping to be able to sample the dish or at least that would be our dinner. Boo.. hooo.. Too bad, because our dinner menu is completely different. Not that I am complaining, but in retrospect, it would have been nice to have the pork chops served with braised cabbage and spaetzle for dinner. Ahh.. then that will be the perfect dinner.

Dinner menu was not too far from short either. It was a 4 meal course dinner. For Appetizer, we had Butternut Squash Risotto Bites, Roasted Wild Mushrooms, Vegetable Samosas with Tamarind Dipping Sauce [no photos here as I was too busy listening to Chef Tyler during the cooking demo..]. I have to say I did enjoy the Vegetable Samosas or maybe because it was cold and I was starting to get hungry..LOL.

Then came our Salad Course, where the Bibb Lettuce was served together with Honey Roasted Pears, Glazed Pecans and you get to drizzled as much of Bleu Cheese Vinaigrette. Yummm.. Bleu/Blue Cheese vinaigrette dressing is definitely an acquired taste. I do love my cheese, so that got a thumbs up from me. The only thing I wasn't crazy about was the Honey Roasted Pears, as I found them to be overly sweet. If I'm not mistaken, I think they used Warren Pears and if so, Warren Pears are already naturally sweet. Then again, it's up to individual preference.

For Entree, we were served with Brandt Beef Farms Filet Mignon and Meyer Lemon Roasted Prawns. I love both beef and prawns, and I particularly like how my filet mignon was just perfectly cooked medium. The only issue I had was that the generous amount of Black Peppercorn gravy. Trust me I do love gravy. But for this case, the gravy pretty much overpowered the lovely filet mignon. As much I love black pepper and in this case black peppercorn and have heaps of sauce on my mash or even a steak, I think good meat should be seasoned well and have the just right amount of gravy served along with it. That's just my preference. Overall the Entree was really tasty.

Then came my favourite part, Desserts. They served us San Francisco Trio which comprises of Sourdough Bread Pudding, Cowgirl Creamery Cheesecake and Sharffen Berger Chocolate Mousse. The only thing which I really didn't like was the Bread Pudding. It's overly sweet, dry and quite hard. Unlike any bread pudding I've ever had. My favourite had to be the Cowgirl Creamery Cheesecake then followed by Sharffen Berger Chocolate Mousse. The Cheesecake is just perfect. Light, creamy, fluffy and melts in the mouth. Now that's a good cheesecake.

Us ladies ..toasting the night away to our new friendship!! (Photo courtesy from Elisabeth)

That's all for now,and I will leave you with photos of food to feast on. If you are interested to know, the night didn't end there. I went for drinks with the ladies, Emily, Visda, Angela, Elisabeth, Gina and Bonnie and chat the night away..

xx

Foodbuzz Festival 2011: Day 2 (Nov 5th, 2011), Part 1

2011-11-14T11:57:00.004+08:00

Waking up to a wonderful bright and shiny morning in San Francisco y'all seems like a dream come true. After having watched Full House when I was way younger, and seeing the Golden Gate Bridge on TV countless times; being here in San Francisco was indeed a sheer joy. Sometimes I even need to pinch and remind myself that this is real. What a surreal feeling for me having flown in from across the world. Did I tell you my flight was close to almost 16-18 hours?

I did sign up for some talks and was supposed to make my way to Foodbuzz's Federated Media Headquarters. However, I was really tired from my long haul flight and decided to get a little more shut eye. Instead I decided to stroll down along Sutter Street together with Elisabeth, where we went out on a hunt for her coffee and breakfast to kick start our day.

Along the way, I found William's Sonoma and I told Elisabeth that I got to head in there right now..LOL.. Can you imagine, I put coffee and breakfast on hold just because of William's Sonoma??!? I think I might have upset her then cause I chose William's Sonoma over a cup of coffee. Elisabeth said graciously to me "Jo, we are suppose to get breakfast and right now you want to make a pit stop at William's Sanoma?" I felt pretty guilty at that point of time. Do forgive me peeps, there isn't a William's Sanoma back home here in Malaysia, so you could only imagine my excitement when I saw one of their outlets. The best part, it's just right behind our hotel. So I said to myself, I shall be back.

Now, looking back I thought it was really funny how it turned out. I put William's a side and continue to look for a shop for us to get our breakfast. We ended up getting bagels at Posh Bagels on Sutter Street for breakfast. It's only about 1 block walk down along Sutter Street from the Grand Hyatt on Stockton. I hate to do this but I didn't quite like the lady serving over the counter. She's quite a meanie I tell you; so you better make up your mind quick before placing an order. No offense to her, but she strike me as a person who's impatient and has quite a sense of sarcasm in her tone. Other than that, the bagel breakkie was not bad at all. Maybe because I got all my appetite worked up..LOL

After we got our orders, Elisabeth and I sat along the window on the bar stools and people watched. San Francisco like any other city has a culture of their own. Therefore I would say, when you travel, ALWAYS go with an open heart and mind. Don't critic or judge. What you see on the surface may not be as bad as you think it is. Adapt to their culture and blend in as much possible to enjoy San Francisco.

Something hit me though, is that seeing an old lady digging into bins for recyclable tin cans or plastic bottles. I felt really bad for her, and wished that sometimes people don't have to go through that in life. All I could think of was "Gees, where are her children?". Also I made another self discovery of myself knowing that how fortunate am I to be sitting in a shop having breakfast in a chilly morning. That really made me appreciate every single thing that I have gone through during my high and low times and treasure everything that is happening right in front of my eyes.

After breakfast, we headed back to the hotel to get some directions on how to get to the Metreon for the Taste Pavilion session. That is right peeps..more food and I recalled that I can't wait to check out what Foodbuzz had planned out for us. Throughout the whole event, there were 2 big sponsors based on what I observed. One of them being Alexia Foods and the other is Godiva.

This time round, a lot of the food stalls were geared towards promoting organic produce. I definitely can do that, as organic produce is free from pesticides. Although, at one point while I was walking together with Emily @ Savory and Savage; I recalled mentioning to her that I wanted more sinful food, as all of them looked so healthy.. LOL. What can I say, I am a foodie and I had an appetite to try out the real American food.

Emily and I head back to some stalls for second helpings too. There was this one particular stall which was serving seafood. Instead of what everybody always know of the famous Crab Cake or Crab Croquette, they were serving out Alaska Halibut and Caramelized Onion Croquettes with Fig Dijonnaise. One word to sum up this juicy filled halibut croquette which was lightly coated in breadcrumbs and fried to a golden perfection served with a doll-up of fig dijonnaise "YUMMMmmmmmm". It was so "YUMMMMmmm" that Emily and I went back for a second round. Did I make you drool here, cause thinking back right now is sure making me drool. We just couldn't get enough of it and wish we could have more.

Speaking of being a glutton, be prepared for the next photos; cause there I was stuffing myself with all the delicious treats, I snapped as many I could for you to feast with your eyes. To reassure myself, I paced back and forth and walked from one end back to the other to burn off what I consumed..LOL.. as though that would work, in my mind I think it did.

So what do you think? There were tonnes of selection to choose from. I think I was really spoilt with the choices, but I do have my favourites. If I were to choose, I would go back for more fluffy Alaska Halibut Croquettes, Warren Pears which were absolutely soft, not too crunchy when it's ripe and ultra sweet; absolutely perfect for poaching [that's how I love my pears to be..], Watermelon Infused Beer which leaves an after note of cooling sensation from the natural watermelon juice, Godiva's Pumpkin Spiced Latte with no sugar required and only needs about 2-3 tablespoons of good Maple Syrup, where this latte combination was absolutely smooth and had a real musky rich flavour from the blend of some cinnamon; perfect cuppa for any chilly days and to end it with Three Twins' Mint Confetti Ice-Cream which was ultra smooth, and has just the perfect balance of sweetness, blend of chocolate chips and mint infused cream.

I am going to leave you now to enjoy the above and hopefully you will come back for more? Do come back anyhow because Day 2 was a long fruitful day, and the next coming part 2 will be quite exciting.. Till then!!

xx

Foodbuzz Festival 2011: Day 1 (Nov 4th, 2011)

2011-11-11T14:11:00.006+08:00

This is definitely a back dated post. Whatever it is I'm still going to post it up for you. I'm finally here in San Francisco, and it has been a blast over the weekend having met so many new friends, and also it was really nice to finally meet Gina @ SPCookie Queen and Elisabeth @ Food and Thrift Finds for the very first time.

I don't quite know where to begin while I'm drafting this for you, as I have so much to share and it feels like I like to pour everything out right now. To keep it short, first day was really fruitful. From checking into The Grand Hyatt Hotel on Stockton and getting ready to attend the Foodbuzz Awards Dinner at Terra Gallery on 511, Harrison Street.

Snapshots of the Grand Hyatt below for you my friends. The rooms according to the front desk personnel, have been refurbished and upgraded. Neutral tones filled the room with Zen style which immediately gives you the sense of calmness and tranquility. It sure did transform my tiring hectic long haul flight to a relax mode. The beds were covered with crisps white lush soft linens. Talk about staying in San Francisco with style and comfort. Elisabeth and I were so thrilled that we got to stay on the 17th floor and we had spectacular view of the Union Square. Just in case I didn't mentioned earlier, I got to share the room together with Elisabeth.

2 Beautiful Ladies: Gina & Elisabeth

Moving on now.. My oh my! The cocktail session was definitely fun.. I've embraced my nerves and stepped outside my comfort zone and started looking out for foodie friends that I recognise and introduced myself to so many that I've not met.You guys have certainly welcome me to San Francisco. A quick shout out to Angela, Bonnie, Emily, Gina, Visda, Heather, Luna, Julie, Joshua, Cora, Devaki, Nam, Krissy, and so many more.

During the mingling session, Gina introduced me to Visda @ Eat, Drink and Just Be!. To my surprise; she said and I quote after her"Hey! I recognise you Joanna. You made Top 9 today (November 4th, 2011)." I was super shocked [in a good kind of way] cause I didn't even know I made Top 9 since I was in a plane flying to the United States the whole time; and felt really awesome for that moment. Come to think of it, I believed I felt that my head got slightly bigger. Never in my dreams that a stranger who's a super nice lady would recognise me. She's no longer a stranger to me now ;).

Everyone helping to themselves and loads of food photo porno here..LOL

As for the food, I have to say some are not bad especially the ones from the Small Plates Action Station. I truly enjoyed the Pan-Seared DayBoat Scallop. Just perfect, juicy, tender and could just taste every bit of the fresh herbs and ingredients used. Delish! Sadly I didn't get to try the Glazed Marin Sun Farms Pork Belly. However, according to Elisabeth, she said the pork belly was tasty as well.

The Buffet Station had an interesting menu. However, I do have mixed feelings on the selection on the Buffet Station menu. It's comforting but I suppose it could be better and taste great in my opinion.

Moving on to the dessert selection, it was not not too bad. As you might already know I'm a sucker for desserts. So it's nothing new if I had more photos on desserts..LOL.

Desserts were all made in mini bite sized. So the portion was just right. As much I love my desserts, I thought that the macaroons were a tad too sweet. My favourite dessert had to be the Mascarpone Cheesecake. The cheesecake base has a twist to it. Instead of regular digestives, the base was substituted with Gingersnap Crumble [yummm]. Overall the combination of the Mascarpone Cheesecake was really good and strike a perfect balance.

That's Visda..playing paparazzi. ;p ..

Not forgetting, I met Heather @ Heather in SF who introduced me to my very first Manhattan. I must say, I am not crazy over the drink and Heather know about it..LOL. Then again being a foodie, we must step out of our comfort zone and give everything a try.

Overall I think I did pretty good for my first day in San Francisco.. Stay tune peeps, more coverage of SF for you in the upcoming posts..

Food Buzz Top 9: Sneaky Vanilla Vanilla Cupcake is #1

2011-11-08T14:25:00.000+08:00

THANKS to Visda for breaking the good news to me. Visda, whom I met at the Foodbuzz Festival, Day 1 on 4th Nov, 2011 over the cocktail session, is such a nice lady and it sure feels good to be recognised by someone. What a double joy I tell you.

First, I have arrived San Francisco safely on 4th Nov, 2011, meeting Elisabeth from Food and Thrift Finds at the airport, then heading to the Grand Hyatt to register. What a day.. I will not forget this event. That's for sure.

Also, THANKS to all of you who constantly buzz my goodies and it's been really great that I could still make it to Top 9 in Foodbuzz. Lets keep them coming.. LOL.. I'm greedy..[kidding ;p]

Okay now, I shall leave you and got to head to bed and wake up to another day in San Francisco. See you soon!!

xx

Baking Recipe: Sneaky Vanilla Vanilla Cupcakes and Frisco Here I come

2011-11-03T09:36:00.000+08:00

As you all may already know, Foodbuzz Festival is happening this Friday November 4th, 2011 in San Francisco. I'm just getting more and more excited as I count down the hours.

Amidst from my busy schedule to clear my work, I can't bear to leave you with nothing. I have been contemplating whether to post this, since after all the recipe isn't mind. Perhaps you can treat it as a recipe review instead? I figured I better not post it up here as I might get into legal or copyright trouble and the whole lot; if you get what I mean. However, if you like The Hummingbird Bakery, then maybe you might have their baking recipe book. The vanilla cake and vanilla butter cream is adapted from their lovely book titled "Cake Days".

Disclaimer: Photo displayed is taken from The Humming Bird website. I do not own this photo nor it's for promotional purposes.

I have to say, I might have just found myself a new vanilla cake recipe that I like. It's moist and really aromatic. The whole house smells like vanilla when it's freshly baked out of the oven. Thinking of it now is making me drool.

Sneaky Vanilla Vanilla Cupcakes came upon when I received an order recently whereby my customer's kids adores any cake flavour except for chocolate cakes. To top that, they love heaps of frosting.

So I thought why not I bake them a real vanilla vanilla cupcake. Vanilla in the cake and vanilla in the butter cream. Who don't like vanilla? After all it's an epitome of a classic flavour. Simple, rich and aromatic. I could really just lick vanilla butter cream off my fingers if I had the opportunity.

Also it's my first time having to bake for boys. A thrilled indeed cause then I got to stay away from the colour pink. Plus to make it slightly extra special, I've decided to try my hands on using ready rolled fondant. To my surprise I am loving the fondant I bought from the bakery. It's not overly sweet. Which means I get to either make my frosting with regular sweetness or tone it down depending on my customer's preference. I don't have the skill to mold any figurines yet. For that I thought lets make them some sneaky smiley faces.

What do you think? Does this put a smile of your face? Keep this smile on okay? Cause I can't wait to show you San Francisco through my eyes.

Till then everyone, I will be back so don't stop buzzing me over here at my blog. Give me a holler!!

xx

Baking Recipe: Oreo Overload Cheesecake (Non-Baked) & Foodbuzz Festival 2011

2011-10-26T14:45:00.001+08:00

Wow, I've been so caught up recently with work that I have not been able to update you all with my goodies. I do have a valid reason really and I hope I have not lost you foodie friends. Recently, I've been handed over with some new tasks and I really got to pull up my socks and clear most of it off since I'll be heading off to San Francisco this coming November.

And for what reason you might ask? Well, I'm so terribly excited as I will be attending the Foodbuzz Food Blogging Festival which is happening next month, or to be exact next week Friday, November 4th, 2011. Woooo hoooooo.. Yep peeps, I'll be flying in. So if any of you are going, lets make a date or mark it down. Make sure to give me a holler down over at my comment area. We really ought to meet, greet and chat.

Now back to this Oreo Overload Cheesecake. I made this cake over the weekend to celebrate my sister in-law's birthday. I knew she and my brother loves oreo so I asked her what cake would she like. She mentioned that she likes cheese cake. Instead of the regular cheesecake, I decided to make her favourite cake combining it with her favourite cookie.

For recipe: Click on image

Why is it Oreo Overload? It's because every single bite you get, you will get to taste the oreo bits. So no fighting there ;P. Everyone gets equal parts love from Oreo. This cake is super simple to make, very minimal washing up, it's light, melts in the mouth and packed with Oreo flavour. No twisting and dunking here, but maybe just some licking?

Till then, don't forget to buzz me over at my e-mail or comments area if you're attending the Foodbuzz Festival (4th-6th November, 2011). It's getting closer, one more week to go..

xx

Cooking Recipe: Baked Parmesan Herb Crusted Pork with Cold Potato Salad and more Awards!!

2011-10-13T15:14:00.003+08:00

First of, this has been long overdue. I have not been able to find a perfect post to squeeze the Awards in. Stephanie from Eat. Drink. Love, who I completely adore her blog has been a real sport. She has countless time gave me really sweet compliments too. And now to add to the list, she has given me three awards. There were two awards where I received from a sweet dear foodie friend Elisabeth. The awards were "Stylish Blogger Award" and "Sisterhood Blogger Award". Now I get to add a new one to my belt, "7 Facts Blogger Award". I appreciate that Stephanie, if you're checking out my post anytime soon.

Also Elisabeth at Food and Thrift Finds has given me a shout out in her Fudgy Brownie post. Gosh, you ought to check it out. It's heaven I tell you. YummmmMMmm.. All I could think of was all the chocolatey goodness.

By the way, have you ever been in a position where you don't know what to cook for lunch or dinner? I know I have. And then the very next moment you get an "A-HA" moment? Once more peeps, I'm cooking without a recipe. In my very own attempt to eating healthier, I decided that any meal of mine have to be bursting with flavours. So the flavours I put together in this dish is what I usually have stored in the pantry.

Now I'm no diet queen nor do I classify myself as a complete health freak; however I do think of what I put in my mouth. As much I LOVE food, and do allow myself to treats, I try to avoid anything that is deep fried as much possible. Okay maybe the best is buttermilk fried chicken [slurps] and for that I will give in to it or some others like doughnuts too [slurps again].

For recipe: Click on image + Zoom

Today, I've been dying to share with you my very own simple Baked Parmesan Herb Crusted Pork served with home-made cold potato salad. Something so simple and bursting with flavours. Also, you could save some baked Parmesan herb crusted pork aside and have them for another meal. This baked pork is good to serve as a sandwich too. Have a ciabatta, spread some mix honey dill mustard and light mayo with squeeze of lemon juice, then couple dash of Tabasco and serve in on a bed fresh of lettuce.

For the pork meat, I got the butcher to cut me a good lean part. Instead of frying where the natural juices of the port will get dried up; I've decided to cover my pork with a crust, pan sear them on each side and bake it in the oven until the pork is cook thoroughly. This way, the pork stays juicy and tender. Till then!!

P/S: This recipe works well on lean chicken breast, chicken fillet, beef or on lamb too. I apologise for a Non-Halal post here.
xx

Food Buzz Top 9: Oreo Hazelnut Butter Cream Chocolate Cake is #2

2011-10-12T16:50:00.000+08:00

This is amazing.. one of my very favourite pairing of Oreo and Hazelnut Cream has made it to Foodbuzz's Top 9, Oct 11, 2011. Thanks so much everyone who buzzed my posts and making them possible. Also, to my new followers, YOU ROCK.. my aim is to reach 100 followers by end of year 2011; you have made it possible and so much earlier. Right now, I am aiming higher, so stay tune as I have something planned up my sleeves.

Currently, I know I baked a lot of desserts and not so much of cooking recipes for now. However, whenever possible I will definitely squeeze in some of my favourite meals. Trust me, I don't eat like this every single day. Hahaha.. that just wouldn't do. Maybe once a week treat?

Till then..enjoy the rest of your week.

xx

Baking Recipe: Oreo Hazelnut Butter Cream Chocolate Cake

2011-10-10T08:30:00.001+08:00

Welcome to part 2 of Donna Hay's chocolate cake switch up attempt. This is a follow up from my previous post. Do you recall that I mentioned that Donna Hay's ultimate chocolate cake gets you an 8-inches, 8 layers round cake? Not anymore..

This is my attempt to think outside the box, showing you 1 great cake recipe, with 3 different simple approach to making some great tea time treats and adding 1 simple decorated birthday cake that will impress your family and friends. Though it's not some fancy-schmancy piped butter cream cake, in my opinion simplicity and balance of taste in a cake is key.

For recipe: Click on image + zoom

I've decided to make this cake a 6-inches, 6 layered cake instead. To bring out the chocolate cake flavour, I frosted the cake with my very own Hazelnut Butter cream (doesn't it sounds like Nutella) and covered the side of the cake with finely crushed Oreo cookie for some added crunch, and topped the cake with dark chocolate Godiva pearls. What do you think? Doesn't it sound divine?

Also, I have go think of a cake for a sweet 21 year old girl. Do you think this cake flavour will make her happy? Might have to change the cake decor though.. Any suggestions?

This post has a lot of questions ;). If not, and like me you like Hazelnut Cream spread or Nutella spread, give this frosting a go. A switch to the classic Chocolate Butter cream. I'm looking forward to hear all your thoughts or suggestions. Have a good week ahead.

xx

Baking Recipe: Strawberry Chocolate Cake-lettes & A Tribute

2011-10-07T23:53:00.003+08:00

As you all know this month is the Think Pink month. Yup, it's Breast Cancer Awareness month. Same time round last year, I made my very first Pink Velvet Cupcakes; better known as my own Cupid Cupcakes.

Disclaimer: I do not own this image and is from apple.com. It's not meant for promotional purpose. A heartfelt condolence to APPLE's VISIONARY.

Also it's no longer a shocking news I believe. On Wednesday, the computing world has lost a great inventor and entrepreneur. Someone who really thinks outside the box and gave us lots of vision through his inventions and visions. The person I'm referring to is Apple's Co-Founder, Steve Jobs who has lost his battle to pancreatic cancer. Being in the computing industry and though I do not work for Apple; we do feel a sense of loss. Lets just say being an IT student, we have looked up to people like them as inspiration and perhaps hope to be a little like them one day. I do not have the perfect words other than a heart felt condolence to his family.

Though this month is dedicated to Breast Cancer Awareness month, to me the big "C" is still the same, irregardless which type it is. So please take the time, to care yourself and always show heaps of gratitude to your love ones and to those who have family or friends who are battling their big "C" battle right now, give them unconditional support as every little bit helps.

For recipe: Click on image + zoom

In tune with the theme, obviously it just have to be pink ;). I know this cake-lette looks super simple, and that's because it is. The next posts coming or so will be all on chocolate cakes. This time round, I thought I try out Donna Hay's Ultimate Chocolate Cake Recipe. Now her cake recipe makes 8-inches, 8 layers round cake. However, I've decided to switch it up a bit. That's because I think my family will not be overly crazy over an 8-layered cake, though I've always wanted to bake one. Perhaps next time?

Donna Hay's chocolate cake is slightly different compared to Martha's recipe. From taste to texture. Martha's cake is slightly more dense, where else Donna's chocolate cake has a more springy texture. Both recipes in my opinion are delish, depending which you prefer. Donna's has a little more work too, where else Martha's doesn't require you to cream the butter and sugar. So give it a go, or feel free to stick to your trusted chocolate cake recipe. Have a good weekend!!

xx

Travel: Sunset at Aonang Beach, Krabi (Thailand)

2011-10-03T09:18:00.007+08:00

Hello month October! I think this is a long over due post which it won't do justice by just sharing with you all the photos in just one post. So I might break it down for you.

I was fortunate recently to be able to step away from the office for a short beach vacation. A much needed vacation that is. All I was dreaming of was the sun, sea, sand and spa. So we headed off to our neighbouring country, Thailand and visited the beautiful untouched Krabi. I have to say most of Thailand is heavily commercialised, and sometimes that causes a reverse effect on nature. When I was 15 years old, stop [counting my age :P].. and now yonks ago, I visited Krabi together with my family during my dad's company trip. Then Krabi was still quite isolated, however it did have all the fabulous resorts.

Now all grown up, returning to Krabi had left a complete different feeling in me once more. It's still beautiful, full of lush green forests, crystal clear blue sea and perfect soft white sand. Just the way I remember it. Can you imagine yourself sinking your toes into the white soft sand right now?

A sneak peak of Sheraton Krabi, where we stayed during our 4 days 3 nights holiday. This hotel is so beautiful. The moment you arrive, you are greeted by the spacious lobby. Immediately you know you're in vacation land. It has the most beautiful view over looking lush green gardens, then the beach and ocean. Lots of structured pillars, and wood structure. Interior ambient is influenced by a little Balinese decor but still Thai in every way. During check in, you will be greeted with complimentary cold drink and a cold towel sprayed with refreshing lemon grass scent. This immediately awakes your senses and you will be fresh all over.

For dinner, we head over to Aonang Beach, where it is at a different area and to enjoy the sunset. The hotel provides shuttle for about THB 200, return for approximately MYR 20.00. To us it's convenient plus drop off and pick up schedule is punctual. The drive to Aonang from Sheraton Hotel is about 20-30 minutes.

Didn't manage to take the others, as we were too busy enjoying our meal ;).

Of course, I will not leave you without any photos of food. Hey, I'm a foodie myself.. hehehe.. We had Thai Chinese seafood for our dinner at Wangsai Seafood Restaurant. My honest opinion, the food is not too bad. Not great [no haters here, a matter of personal preference or taste] but with the breath taking view and spectacular sunset, this makes my dinner to my first day in Krabi complete. Also don't forget to try out the street food while you're at Aonang. Have a tangerine shake (basically just fresh tangerine juice blended with ice, hint of salt to balance the sourness and sweetness), a MUST cold drink to have, to cool off and have some banana nutella or honey & lemon pancake. It's not your regular pancake. So do give it a go, and I am sure you'll be asking for more.

xx

Food Buzz Top 9: Apple and Blueberry Pie with Vanilla Bean Sauce is #8

2011-09-29T16:00:00.000+08:00

What a way to end the month of September for me. This month has been a little slow I admit, as work was really crazy since financial year end is around the corner and I believe most of us are working insanely hours to crunch in the numbers. Lol.. having said that, this is a fantastic way for me to end this month.

Another Top 9; this is what I could only dream of. Apple and Blueberry Pie is Sept 29th, 2011 Top 9 in Foodbuzz [woooHooo]. Having selected amongst all of you great food writers, photographers, cooks or shall I call you Chefs.. makes me feel proud to stand together with or next to you. So much to learn still. ;).

THANKS for buzzing!! Happy cooking and baking everyone.. with lots of food love, buzzes and support from me back to you.

xx

Baking Recipe: Apple and Blueberry Pie with Vanilla Bean Sauce

2011-09-27T11:57:00.001+08:00

How does an apple and blueberry pie sound to you right now? Don't you think a freshly baked apple pie served straight out of the oven sounds divine? Would you care to have one? Not only that, I made them in pocket or mini sizes.. is that how I should put it? Instead of a large pie, I wanted them in individual servings. So everyone could have their little pocket of warm goodies.

Each apple and blueberry pie will be served with chilled creamy vanilla bean sauce. I like how this simple pie can satisfy any crave. It somehow makes you feel warm, cuddly and would probably like to snuggle up under a throw over.

For recipe: Click on image + Zoom

This recipe does not really require you to have fresh blueberries. You can use canned or like me; I always keep a stash of the berries frozen in my freezer. So when you need some berry goodness, just take it out and whip up some muffins or bread or a mini pie. If you're feeling a little blue, or coldness of fall is kicking in; try baking some of these. Make some extras, and its good to freeze up to a month. Just heat up the oven and pop them in and bake till they are golden in colour. Serve them with your favourite custard sauce, or have them plain or with some good old fashion vanilla ice-cream. This will certainly help fight those cold nights, or kick some blues away. Till then!!

xx

Food Buzz Top 9: Nutella Banana Bread is #6

2011-09-24T21:55:00.000+08:00

Hi everyone!! Thanks for making this possible. Nutella Banana Bread was Foodbuzz's Top 9, September 23, 2011. Yippiee.. A fantastic way to start the weekend.

You have no idea how much they mean to me. I do apologise as I am not able to revert to all responses on my Facebook page, or to all my comments. Please be assured that all of you are always on my mind. Otherwise I wouldn't put in a lot of thought I guess.. to think of something to bake or cook and in hopes that you'll try it out ;).

Because of all of you, that really keeps me going.. So to all of you; I know you put in tons of effort in to your daily meals, from prepping, to cooking or baking and even taking all the fancy photos.. no matter what you are ALL WINNERS in my eyes!! Enjoy the rest of your weekend y'all.

xx

Baking Recipe: Nutella Banana Bread

2011-09-21T22:44:00.000+08:00

Recently I had a lot, I mean as much I could possible consume that is.. of banana nutella pancake. Doesn't that sound delish? I had so much of this while I was away in Krabi. It was super light, slightly greasy but the flavour of banana and melted nutella was such a joy. It's indeed a sinful treat to myself.

Since coming back from my short vacation, I couldn't stop thinking about the banana and nutella combo I had. Now to satisfy my crave, I thought why not I make a spin of my treat. Instead of pancake, I have always wanted to give it a try to make my own banana bread. And while it's freshly baked out of the oven and still hot, I will slather generous amount of nutella over the crust of my banana bread and sprinkle the top with some praline for added crunch.

If you have some left over bananas, or just don't know what to do with them? May I suggest to you to give this a try? The Nutella Banana Bread has a crunchy crust on the outside and ultra moist bread-cake like filling.

I assure you this is a great breakfast or tea time treat. Who says we should only have cereals or sandwiches only for breakfast? Lets make Nutella Banana Bread a new grab and go brekkie. Have a slice of nutella banana bread with a hot cup of coffee, latte, tea, espresso or milk. I think this could be a great way to kick start your mornings... Have a good week!

xx

Baking Recipe: Savoury Onion Scones & Back from Krabi

2011-09-19T08:16:00.002+08:00

Hi peeps! It seems like forever, that I've not blogged on my next post. Well my fault and I'm sorry as I had to clear most of my work before heading off for a short beach vacation with my best buddy. Where did we head to? We went away soaking up the sand, sun and sea. Jealous yet? LOLs.. A much needed short trip, to be away from the hustle and bustle of the city. Not to worry, I did my level best to take as many photos to share them with you. Hopefully I didn't lose you folks over the past weekend.

Now, where were we? My colleague recently kept talking to me about some savoury onion scones she had for breakfast that were ultra delicious. And that made me really want one to myself too. Well, I could have just run out and grab it from a nearby bakery, but I thought how can that be satisfying. [I baked them before going away on vacation..if you're interested to know].

For recipe: Click on image + zoom

Instead, I decided to give it a try to bake my own scones, and not just any ordinary scones.. they were Savoury Onion Scones. You might cringe by just thinking? However, it's not heavily infused with onion taste. Well I think I am suppose to used chives; but I ended up using 1 large white onion, sweating the onions, saute it for a bit and adding some dried mix herbs. It just have the right hint of buttery onion taste and goes perfectly with Boursin, Cream Cheese, Sour Cream and Onion Dip, Curry Chicken or even on it's own. Yes folks, there are endless ways to eat this ultra fluffy and light Savoury Onion Scones.

Things to work on? I feel I can further improve on my scones, so do stay tune. Can't wait to share with you my Krabi photos. Stay tune okay? It'll be maybe the next upcoming posts...

xx

Baking Recipe: Pink Lemonade Pie (Non-Baked) & Award

2011-09-12T11:28:00.005+08:00

It seems that lately I've been obsessed over tarts or pies..While there is Pink Lemonade cakes or cupcakes and a pink lemonade drink, I thought it would be fun to add another dessert to the ever refreshing taste of pink lemonade. The best part is that it's in pink, which is subtle and pretty.

For recipe: Click on image + Zoom

Now, let me introduce you the newest member to the Pink Lemonade family [drum rolls..] It's my very own version of Jo's Pink Lemonade Pie. Instead of a drink, now you get to have it as a pie. The filling is ultra light, and melts in your mouth with hint of pink lemonade taste, and is topped with fresh whipped cream. Am I making you drool at this point? Perhaps you should feast on the pictures, and that could be good enough to make you want a slice? Lol..

Next, I am happy to share with you that Ann from Cooking Healthy For Me, who is constantly so kind with her compliments have awarded me the "Versatile Blogger" Award. Now that's really AWESOME! Never thought I can be versatile. However, I believe that I am. Part of the award is that I have to share with you 7 things that you might already know or may not know about me. But first, let me award 15 bloggers, who are my new foodie friends and maybe a couple who are pioneers in food blogging.. THANKS for constantly stopping by to buzz me here.

*The rules of a Versatile Blogger Award:
1. Thank the person who awarded you and link back to their site
2. Share seven things about yourself.
3. Pass the award along to fifteen bloggers you've discovered and read

The 15 bloggers, who I call my foodie friends are:

1. Elisabeth from Food and Thrift Finds
2. Pierre from Little Hungry Heart
3. Shannon from Just As Delish
4. Shu Han from Mummy, I Can Cook!
5. Ping from Ping's Pickings
6. Lola from Lola Lobato
7. Lizzy from That Skinny Chick Can Bake
8. Celeste from Cooking Creation
9. Sandra from The Sweet Sensations
10. Sandra from Sandra's Easy Cooking
11. Nic from Dining With A Stud
12. Kim Bee from Cravings Of A Lunatic
13. Stephanie from Eat. Drink. Love
14. Tina from Flour Trader
15. Tina from Pinay in Texas

Seven Things About Me?

1. This is something close to my heart, apart from playing a make a belief chef, and an actual IT consultant during the day, I'm a trained classical concert pianist and sometimes play with my violin as well.
2. I'm a huge classical geek, and have idolised Beethoven since I was the age of 5 years old. And I'm a big fan of musicals, catchy beats and tunes.
3. Till this day, I'm a huge Disney person. Bring me to Disneyland and I'll be a kid all over again. I only love watching comedies, and maybe some thriller. Otherwise, I only prefer happy and ultra funny shows or sitcoms.
4. I'm obsessed with documentaries, and anything related to Sharks, Whales and Dolphins, that's where I'll be glued to the couch and TV.
5. I'm fussy and an extreme perfectionist. If something looks awful, or what I made didn't turn out the way I want it to be, I'll start all over. Quiting is not in my books, although there were times that I'm on the verge of just giving up. However, my pride kicks in. I always live on this motto, "When doing something, it must be always be 101% or if not better".
6. Home interior decorating is another area that I love. I used to move my furniture around in my own bedroom. So if you need a second honest opinion, or want another set of eyes, I'm in.
7. I love colours, so I suppose you can imagine that my wardrobe will have a rainbow of colours.

Till then.. and have a great week!!

xx

Baking Recipe: Sweet, Salty Butterscotch Chocolate Ganache Cake

2011-09-07T08:49:00.001+08:00

Sweet and salty in a cake? This is another match made in heaven. In my opinion, butterscotch itself is way too sweet. However if you add a just a pinch of salt, the salt somehow helps to balance and tone down the sweetness of butterscotch.

While there are a lot of recipes out there incorporating salty caramel and chocolate cake together, this is my own take of this version. I've replace the salty caramel with my own salty butterscotch cake filling. Here is my own trick. There is no salt involve, however the filling has cream cheese incorporated. I love the taste of cream cheese, as it's mildly salted and creamy. Plus point; cream cheese goes really well with dark chocolate cakes. And for you non-sweet tooth lovers, there's no powdered sugar involve in the filling. I relied on the sweetness of the butterscotch, and to my surprise it works out perfectly.

For recipe: Click on image + Zoom

The only extra work of this process, is just baking the cake. I've repeated this chocolate cake recipe (tweaked to my own likeness) so many times in my other posts. You could say that I'm the type that tend to stick to the best tried and tested recipe.

Now, as for the rest [which is the frosting] is simple and smooth. I try to simplify as much possible, so you have less work pacing back and forth ;). Perhaps just some washing up? And all hard work will be rewarded with some indulgence. So sit back, have a glass of milk and enjoy the the rich, moist, fluffy dark chocolate cake with light, creamy and not so sweet salty butterscotch filling.

xx

Food Buzz Top 9: Pumpkin, Sage and Feta Pasta is #6

2011-09-05T19:54:00.000+08:00

Woohooo!! Thanks guys and gals for making this dish of mine possible to be part Foodbuzz Top 9 (Sept 5, 2011). A wonderful Monday to me and perfect to chase the blues away.

Have a great week everyone..

xx

Cooking Recipe: Pumpkin, Sage and Feta Pasta

2011-09-03T12:16:00.000+08:00

Here's something that might come as a shock to most of you possibly ;). Of all my years of growing up, I've never really eaten pumpkin and didn't quite like sage. However, this changed when I ordered my very first Pumpkin, Sage and Feta Pasta some months back at this quaint little bistro down town.

For recipe: Click on image + Zoom

After having my first bite, I knew instantly that I love the sweetness of the pumpkin. and the aromatic sage which was use as a veg. Since then, I just had to recreate this dish for myself. To begin, I don't have a recipe nor did I look it up. I just wanted a challenge to myself; and relied a lot on my own taste bud.

Overall, this pasta is light and full of flavour with the combination of spices like cumin, coriander, fennel balanced with the natural sweetness of pumpkin,and saltiness of the feta cheese. Come to think of it, this can be my very first some what vegan recipe? Have a great weekend!!

xx

Baking Recipe: Key Lime Pie (Non-Baked)

2011-08-31T10:55:00.001+08:00

If you really want a quick dessert, and you love anything that's tangy and related to citrus? This is your answer. Let me tell you, that I'm really quite a "lazy" person and I dread washing up at times. Therefore, I will try to think of desserts with the least washing up, and still taste delish.

For recipe: Click on image + Zoom

(Something I left out: **Make sure to chill for 3-4 hours before serving. )

This post is a sequel to my Cooking Recipe: Juicy Lamb Burger post, and will now showcase my dessert. Remember I said it was a 3-course meal? Well I meant it. As for the tuna salad, that's really simple, because there was no recipe to it. Tuna Salad will be free-style. What I am more excited to share with you will be my Key Lime Pie (Non-Baked).

Possibly, Fall is starting in the States, Spring in Australia, and while weather remains hot and humid in Malaysia; I think the Key Lime Pie can be made anytime of year. Hopefully you do try it and share all the love with family and friends. Or if you are having an aching heart, this could be comforting too :).

xx

Cooking Recipe: Grilled Juicy Lamb Burgers served with Homemade Pickled Cucumber

2011-08-29T07:54:00.027+08:00

It was time for us gals to have some catch up, unwind and enjoy some summer treats. I thought, let's have a complete meal. So,I've prepared a 3-course meal and served the ladies with my very own refreshing Orange-Lemonade.

For recipe: Click on image + zoom

Plus I don't think my friends ever tried my home made juicy lamb burger patties. The last time I made them were back in uni-days just for myself.. What can I say, I can be a glutton.

To do some justice to my cooking, I will break down my recipes to a couple posts or so? Hopefully to get you coming back for more? Hehehehe.. [ooopsss.. I think I've just shared with you my "evil" plan]

First stop, I will showcase you my lamb burgers served in a fresh sesame bun, layered with melted mild cheddar, saute white and brown button mushrooms and top with my own homemade cucumber pickle. My juicy lamb burgers will be served with baked shoe string fries with homemade aioli dip. Do I sense some drools ;p? After all a burger's best friend will be Mr Fries. Till then folks!!

xx

Featured In: Little Wed Hen & Show Your Cake

2011-08-26T09:17:00.002+08:00

I've been itching to share with you the good news, but I figured it's best that I wait for it to be published first. When Stephanie from Little Wed Hen dropped me a message on Twitter wanting to feature Amanda's Pink Rainbow Cake in their website, I was super duper thrilled. Come to think of it, it hasn't really sink it yet. I'm still excited, and trying to glue my bottom down to my seat.

Then, Marda at Show your Cake also left me a comment wanting to feature my cake in her blog too. Wow!! It's an AWESOME accomplishment for me and hopefully I can keep up and create more beautiful treats.

I cannot believe that I will be featured in Little Wed Hen, a Bridal Website based in Melbourne, Australia. Ahh.. Melbourne has an impact on me while I was there and certainly left a small piece in my heart. If I have any excuse, Melbourne will be the place I go to for a cool vacation. All I do is eat, eat and eat and catch up with family and friends.

Okay now back to this exciting news that I have to share with you.. or have I just blurted out everything on top? Anyhow, do pop by Little Wed Hen or give Marda a buzz. Check them out and read a little more on what they have to say.

I certainly am Tickled Pink right now.

Have a great weekend!!

xx

Facebook Page: Chic & Gorgeous Treats has joined the band wagon!!

2011-08-24T14:06:00.000+08:00

Hey Everyone!

Chic & Gorgeous Treats now have a Facebook page. So if you do enjoy my blog, do support me on Facebook and add me as a friend too. Good to stay in touch and become one huge foodie family. I will be thrilled to know that you're a fan of my page.

If you have a Facebook page too, drop me a line under comment and I will definitely come knocking on your door. Happy cooking and baking and thanking you in advance for your support!!

Facebook URL: https://www.facebook.com/pages/Chic-Gorgeous-Treats/200155216713698
xx

Dessert Recipe: Oreo BerryLicious Ice-Cream

2011-08-23T09:37:00.001+08:00

I admit, I've been a little crazy over Oreo cookies recently. Not going to be twisting, licking and dunking them in milk. Instead I added them into my craziest version of Oreo BerryLicious Ice-Cream. I know over in the States that summer is coming to an end soon and Fall is just around the corner.

However, that does not mean that you can't make this lovely cool treat and stash it in your freezer? I think this is the best time ever to use all the berries you can get. I had a mixture of berries, from blueberry, strawberry, raspberry to blackberry. So I thought it would be fun for a change to whip up some cool dessert.

For recipe: Click on image + zoom

Let me clear this though, I don't have an ice-cream machine to churn my ice-cream. So for myself, I had a lot of work up my sleeves. Can you imagine me running back and forth from the freezer to my Kitchen Aid mixer and then back to the freezer to freeze my ice-cream? I'm not complaining, because at the end I get to have a lovely scoop of creamy smooth Berrylicious ice cream with some Oreo bites in them. Yummmmmm...

Enjoy Chic & Gorgeous Treats new look; currently work in progress.. and have a great week everyone!!

xx

Baking Recipe: Creamy Peanut Butter Pie (Non-Baked) & A Tribute

2011-08-20T17:29:00.002+08:00

As a lot of you fellow bloggers know, there has been a lot of tribute to Jennie from In Jennie's Kitchen and her family. After having re-directed from Ann at Cooking Healthy For Me to Jennie's blog, that's where I discovered something sad had happened and her story brought me to tears and a sudden ache in my heart left me questioning myself. Do we live our life from day to day or do we always complain that it's never good enough? Right now, I know I am learning and trying hard to make the most of everything every single day.

Being brought up in an Asian community, we are not used to show our love towards our love ones openly, as where we rarely utter the words "Mom, Dad.. we love you and thank you for everything". These words are not said out loud; guilty I know..however, we do show them in other ways.

For recipe: Click on image + zoom

Jennie's story is so deep that I feel it's also a lesson to all of us, to always learn to cherish what is in front of you, stop finding fault in one another, learn to grow as better individuals and most importantly, keep showing LOVE to our love ones like there is no tomorrow. Jennie's message to everyone was to help her and her family heal is to make Creamy Peanut Butter Pie. For the Creamy Peanut Butter Pie, this will be my own recipe, as I tend to work with what I have in my pantry.

This post is a tribute to everybody who matters most in my heart, who have helped me along the way to become a better daughter, god daughter, friend, aunt and a lady foodie blogger in a making. I feel no words could ever describe my gratitude and my countless of profound love and care towards you. To all of you out there, whether you loss a love one or closest buddy a not, let it not be too late as I always live on this motto "better late than never". So, it is never too late to start today!

xx

Tagged: Seven Links!!

2011-08-19T10:07:00.002+08:00

Wow.. this is like a trick questionnaire. Elisabeth from Food and Thrift Finds and Sandra Garth from Sweet Sensations tagged me to the latest game called "Seven Links'..How fun is that. I always like how suddenly somebody tags you and you'll be put on the spot to really crack your head to look for the answer.

However, right now in my opinion, I'm having the hardest time to even draft this post.. LOL.. a sudden loss for words or maybe just no clue at all. Instead, I will do my level best to go through all my posts and share with you on what I thought about them. Walking down this memory lane, I now know I've come a long way. So long that at one point I was demotivated to even posts anything, partially busy at work plus I had a mind block. No excuse there.. I know.. especially when I love food, treats or even hosting a cookout or party so much. It's scary, and I hope I will not have another mind block again and start losing all of you readers and supporters.

Also I like to mention this as I still recall that Elisabeth was the very first person to discover me, added me in Foodbuzz and the rest was history. No bias here, and because of her; I'm glad I met all of you lovely foodies. So here goes.. and taking a deep breath [phew...]

1. The Most Beautiful Post

Hmmm... this is tough, as I really love all my posts. Whether the photo is good looking or not. If I had to pick, this is seriously a tough choice... I will pick my Gerbera Daisy Cake. This was an exotic rich cake flavour. Dark rich chocolate cake with light fluffy mango butter cream. Let's just say I'm a sucker for Gerbera Daisies.

2. The Most Popular Post

It has to be the most recent cake I baked for my niece's full moon. My Amanda's Pink Rainbow Cake made to Top 9 and was on the no# 1 spot, then was tweeted or mentioned by Foodbuzz themselves on Twitter. It's my first time ever having so many bloggers, readers stop by leaving me with the sweetest comments ever, and not only that.. it helped shot up my followers from 48 to 61 now. This is real epic, and I feel I don't say it enough.. THANK YOU for making it possible.

3. The Most Controversial Post

I'm not quite sure what it means by controversial, but I believe I was taking a gamble on the ever classic Lemon Meringue Tart. I decided that it was time for a make over, and made it to my very own version of Lemon Curd Pavlova Tart.. still covering the base elements of the lemon tart. I could have either had foodies like it or maybe disliked it as I was changing a classic tart.

4. The Most Helpful Post

Well let me see, I think it could probably be my Homemade Pizza dough post and I hope this is good enough to inspire you to make your very own pizza base. It's light and crunchy and will have you asking for more.

5. Post That Was Surprisingly Successful

I love samosas, but not willing to deep fry and end up with heaps of cleaning up to do. So for the first time I posted my Jo's Veggie-ish Samosas, it surprisingly attracted a lot more readers too. And this was my very first time making Foodbuzz Top 9. This was the day that I decided that I will continue to make more lovely treats or even share with you my cooking recipes.. whether I make it to Top 9 or not.

6. Post That Did Not Get The Attention It Deserved

I think it definitely had to be my Tiramisu tarts, and Scrumptious Strawberry tarts and Heavenly Mango Mousse Cake. Come to think of it they are really lovely and deserve some love and attention too ;). Though one; is thinking out of the box and one is classic or should I say.. maybe common, I feel they are all delish. So I hope you do try them out.. Maybe tarts can be the new trend, just like the macaroons or the cupcakes.

7. Post You're Most Proud Of

For this I'm indecisive, and like to share with you 2 out of 3 of my posts which I truly am proud of since one of them is up there too. For me, kneading dough has been daunting. However, I feel I've overcome this fear of mine, and am definitely going to come up with more recipes or test out any recipes. Right now, I like to share with you my Peanut Butter and Jelly Doughnuts and Tana Ramsay's Bagels. I assure you frozen or store bought ones are completely different from the ones you make on your own. Though slightly more work.. but every single minute is worth it.

Now, I am going to tag a few new 7 blogger friends too. Let me see who's the lucky one ;).

1. LOLA LOBATO
2. Katie's Cucina
3. Amanda @ Baking Without A Box
4. Stacey @ Baker Court
5. Stephanie @ Eat. Drink.Love
6. Sheri @ Homemade Served Here
7. Pierre @ Little Hungry Heart

Till then everyone.. TGIF and have a good weekend.

xx

Food Buzz Top 9: Amanda's Pink Rainbow Cake is #1

2011-08-16T15:01:00.000+08:00

Gosh.. THANK YOU to all my foodie friends who buzzed, and my friends [the quiet supporters] that left me with so many sweet comments whether in my blog or over chat rooms. This is real EPIC. I am so thrilled and really feel like a kid all over again. Being no# 1 for the very first time, is something to me.. however having made Top 9 is already something to me..

Have a great week and hopefully this Pink Rainbow Cake will put heaps of smiles on any little girl to big girls face. I really do believe now, when a door closes another will open. This is a beginning of a wonderful food journey for me.

xx

Baking Recipe: Amanda's Pink Rainbow Cake

2011-08-15T11:37:00.004+08:00

I am so happy to introduce my sweet little niece to you. It was her big day, her Full Moon. Being an aunt [I felt older for a moment.. still young at heart nevertheless ;)] to her means I have the privilege to prepare her lots of good healthy meals and also to share with her my passion. I am recording this day for her and hopefully when she's older she will look back to know that she's a fortunate little girl who have lots of love from her family, where by her arriving in to this world has touched my heart.

For Recipe: click on image + zoom

Disclaimer: Picture courtesy from Pei Li's Miniature, please do not copy and reproduce, TQ.

For sweet Amanda, it has to be something special. The theme has to be pink for the cutest little girl, however I didn't want it to just be in plain pink. It has to be unique. The Pink Rainbow Cake is deeply inspired from another talented dessert blogger, Linda from Call-Me-Cupcake and also from Pei Li's Miniature. Pei Li has created a 1:12 scale miniature Pink Rainbow Cake and I thought this would be the perfect cake for my niece. We have been secretly planning on this, and this is my own version of Pink Rainbow Cake; plus it's edible. The cake has some what a chic flare to it. It's a classy simple vanilla cake frosted with vanilla butter cream. The design is simple with a surprise on the inside. It's a gradient of colour all related to the pink theme. The challenge to this little 6-inches, 5 layered cake was tinting the colour, as it's really tricky. Too much or too little will end up with a different colour once baked. To finish off the cake, instead of writing, I decided to make little flags with her name spelt on them and I feel this was the cherry on top of the cake. Enjoy!!

xx

Cooking Recipe: Momsie Shepard's Pie

2011-08-10T15:34:00.000+08:00

For recipe: Click on image + zoom

To me, my mom makes the BEST Shepard's pie ever. Why? That's because she cooks without a recipe. I think it runs in the family as I tend to cook without a recipe and trust my own instincts and taste.

Momsie Shepard's pie is what I had growing up. It was always once in a blue moon meal, and depends on what we had in the pantry and fridge. That is why till this day the flavours are locked in my head. I do not tell my mom enough; but I adore my mom's cooking to bits; I idolised her.. and in my eyes she is the celebrity chef. However, these days she has handed over her hat to me in preparing certain type of cuisine. Apparently I'm now the master chef of western cuisine. Talk about pressure. I like to think I'm still growing and there will always be room for improvement.

Okay I will try to break down the recipe as much I could, however the balance of flavours in this one pot meal is crucial in my opinion. The key elements in a Shepard's pie is the gravy cooked together with the meat. The tomato puree must not be overly sour and if there are carrots involved, it should not be over cooked and turns mushy when baked in the oven and if possible no lumps in the mashed potato. Also herbs, really gives you an aromatic tomato puree.

The balance of texture should give you a delicious moist cooked meat [not dry] drenched in the right amount of gravy, some bite and crunch to the carrot and to bind them all together, a rich mashed potato top with some mozzarella baked in the oven till melted and golden brown. Serve warm and enjoy!!

Food Buzz Top 9: Lemon Curd Pavlova Tart is #3

2011-08-08T14:39:00.000+08:00

Hooray! My favourite tart, with a twist made it to Top 9 in Foodbuzz, 8th August, 2011. Thanks everyone for buzzing and leaving me with sweet comments. And to my new foodie friends, thanks for becoming my newest follower. Lets all share the love of food, indulgence is a must and moderation is key.

xx

Baking Recipe: Lemon Curd Pavlova Tart

2011-08-06T21:12:00.006+08:00

Okay, I think it's time for the lemon meringue tart to have a make over, not that I don't like the classic version. Whenever I host cookouts or dinner parties, my friends would always have 1 similar request." Jo, when can you make your lemon tart, or lemon meringue tart?" Sadly all these were not captured, recorded and blog about. After all, I only started my blog last year August ;).

For Recipe: Click on image to enlarge + Zoom

This time round, I thought of making the tart a little more interesting. I will fill it with soft velvety lemony lemon curd with lots of zing, and balance it of with the sweetness of pavlova. Not to mention it adds a whole new dimension and texture. Buttery soft crunchy crust, with zesty and zingy smooth lemon curd filling which is topped off with light fluffy mid-crunchy pavlova. I think it works, after all the elements are still a base of a lemon meringue tart. Instead or torching the meringue or baking it in the oven, you get a ready baked pavlova...Very much like 2 desserts in 1.

A new twist to my very own all time favourite tart. Have a great weekend!!

xx

Baking Recipe: Juicy Buns using leftover Doughnut Dough

2011-08-05T10:28:00.001+08:00

Ever wonder what can you do with remainder yeast dough? Don't toss it out in the bin as I think that's plain wasteful. I didn't know what to do either at first, so I decided to experiment by piecing some technique I learnt through my bagel making.

Now, do you remember I posted about Peanut Butter and Jelly Doughnuts recently? Well the dough recipe suggested could get more than 20 doughnuts out. For doughnut dough recipe, click here. Since I don't need more than 20 doughnuts, I used the left over dough to make buns.

I think this is such a great switch up. From doughnuts to dinner rolls or use the buns for breakfast or lunch. Pair it with chicken mayo, tuna, ham or even a fried egg. The bun is really light and fluffy on the inside. Plus it can be stored up to a week in a fridge. Just pop it back in the microwave, heat up for about 10-20 seconds. I assure you that you still get to enjoy the freshness of the bun as it's not like the store bought ones where it will dry out after a day or two. Enjoy and have a great weekend!

Here are the simple steps.

To prepare and bake the bun:

1. Preheat oven to 190 Celsius.

2. Roll remainder dough to any shape you like, set it aside for another 15- 20 minutes and cover with the dry cloth to allow it to rise.

3. Meanwhile, cover a tray with parchment paper and boil some water in a deep pot. When water is boiling, turn down the heat slightly, and gently drop 1 rolled out bun at a time, and cook it for just 1 minute. Take it out and set it on your baking tray. Do the same for the remainder.

4. Lightly beat 1 egg and egg wash the buns. I would recommend some egg wash as it will give you a glossy brown shine when bun is baked. Now go creative. Add some sliced almonds, sesame seeds or poppy seed or any topping of your choice.

5. Bake the buns for about 20 minutes or until golden brown in colour.

*Some tips I discovered*

Freezing dough

I wouldn't recommend to freeze the dough, unless the dough you prepared is meant for freezing. It's because I read somewhere that you will need to double the amount of yeast, as yeast might die during freezing stage.
To thaw: Set it out on a tray line with parchment paper, cover with a greased cling film (e.g: vegetable shortening), then thaw dough in the fridge overnight and let it rise again (approx 2 1/2 hours) slightly longer than the usual 1 1/2 hours before working them in to your bread, then cover with cloth and set aside for another 20 minutes to allow it to rise again.

To store in fridge and use later

You can roll out bread to your desired shape or choose to roll later. Just make sure to cover with cling film wrap and put it in a zipper lock bag.
To thaw: Set ready rolled bread on to a tray line with parchment paper, cover with a cloth to allow it to rise (approx. 20-30 minutes) and then bake them accordingly. For non-ready roll breads, thaw and let dough rise (approx. 30 minutes), work the dough by punching slightly, and roll into desired shape. Cover with cloth and set aside for another 20 minutes to allow it to rise.

Hope this helps, for more tips click here.

xx

Cooking Recipe: Malaysian Prawn Noodle (Har Mee)

2011-08-03T09:50:00.000+08:00

While most of you will have cereals, sandwiches, yogurt with fruit or granola bars for breakfast, here in Malaysia; the locals will turn to our array of local dishes like Har Mee/ Prawn Noodle, Wan Tan Mee or Nasi Lemak (rice cooked in coconut milk served with some fried anchovies, hard boil egg and spicy sambal). Of course over the generations and period of years, we too have become more health conscious and turn to simpler breakfast. However, the beauty of our local cuisine is that you can have them anytime of the day. Be it breakfast, lunch or even dinner.

Usually I will just pop by a hawker stall and order a bowl of prawn noodle soup. But these days, it's getting a little tougher in getting a decent 'Prawn Noodle/ Har Mee' . The broth or the soup seems to be lacking in some flavour. Well let me tell you this, the key to have a wonderful delicious 'har mee' lies in the soup. There's not much art in making the soup, but patience and having good ingredient is key. The slices of pork, prawns, fried shallots will be the garnish which compliments the dish. As one will only remember the soup and not so much of the rest.

Some parts of the recipe is referenced from Rasa Malaysia; a famous Malaysian food blogger residing in the States who is constantly missing good food back home in Malaysia. However, the recipe suggested below has been tweaked slightly to make it simpler; I hope.

With our melting pot of culture, and races, one would agree that Malaysia is truly a land of magical colours with warm friendly people. So, this post is dedicated to my Malaysian roots, and I would like to share it with you a tiny glimpse of our culture. For the prawn noodle soup, do try out the recipe, as there is a perfect balance of the sweet broth and hint of spiciness. Enjoy!!

Recipe
referenced from Rasa Malaysia
yields 4-6 bowls depending on portion served

For the Broth/ Soup
1 Ziploc bag of shrimp or prawn heads and shells (I used Ziplock Easy Zipper Bag)
3- lbs pork bones (try getting them from the Asian market, tell the butcher you need it to boil soup)
15 cups of water or more depending on the amount of shrimp head and shells and pork bones (reduced to about 12-13 cups of water after hours of boiling and simmering)
2-3 pieces of rock sugar (about the size of a small ping pong ball) or to taste
Salt to taste

For Chili Paste:
30 dried chilies (seeded and soaked to soften)
10 shallots (peeled)
5 cloves garlic (peeled)
2 tablespoons of water
6 tablespoons of cooking oil

OR
**Refer no.2 & 3 to prepare chili paste. Toss in garlic first into the oil, then the chili paste.

6-8 tbsp ground chili paste (store-bought or ready made found in Asian market)
4 garlic cloves, diced
3 tablespoons of cooking oil

For Noodle:
1 pound of yellow noodles (scalded)
1 pack of rice vermicelli (scalded)
Some kangkong or water convolvulus (scalded)

For Toppings:
1/2 pound of lean pork meat (boiled and sliced thinly)
1/2 pound shrimp or prawns (shelled and deveined)
Some fried shallot crisps (store-bought)

To prepare chili paste:

1. Using a food processor, pulverise the chili paste ingredients until finely ground and well blended.

2. Next, heat up the wok and add cooking oil. Then stir fry the chili paste for 5 minutes. (Cautious: Be careful as the oil might splatter at this point). Dish up and set aside.

3. Using the same wok (unwashed), add a little oil and cook the shrimp topping. Add in a little chili paste, sugar and salt. Pan-fry the shrimp until they are slightly cooked and turned coral blush in colour. Dish up, and set a side to cool.

To prepare broth or soup:

1. Using a frying pan, with 1 tablespoon of cooking oil, fry shrimp heads and shells until they are cooked.

2. Transfer into a deep pot, and add in the pork bones and water. Simmer on low heat for about 2 hours or longer until stock becomes cloudy and tastes quite prawn-ish and pork-ish.

3. Using a ladle, carefully scoop out and discard as much of orange and brown foam as possible. Then using a sieve, strain the soup into another clean pot and discard the shells and pork bones. Otherwise, strain into a big bowl, then wash the pot and strain the broth one more time back into the pot.

4. This time, add in rock sugar and salt to taste, and simmer until rock sugar has completely melted.

5. Add in lean pork meat into soup and boil until it's cooked. Take it out and let it rest before slicing thinly.

To assemble prawn noodle or har mee:

1. Place a portion of noodle, vermicelli, and kangkong in a bowl. Ladle hot stock or soup over. Top with meat, prawn or shrimp and garnish with some friend shallots. Serve immediately and enjoy!

xx

Food Buzz Top 9: Kiwi Orange Creamsicle is #9

2011-08-02T13:22:00.002+08:00

Yeay!!! Made it to Top 9 once more. This is really the cherry on top of the cake as my blog anniversary gift. Thank you foodie friends for voting, and buzzing.. Then again, I'm still not quite sure how it all works..Oh! well.. it's okay. Perhaps you can try buzzing and so it moves around the queue..LOLs.. Top 9 or not, I still hope that I'm able to constantly come up with more delicious food posts. So please stay tune to check on what I'm up to.

A shout out to Ann: THANKS for alerting me in my blog comment. Otherwise I wouldn't even know :).
Once again the earliest blogger friend who noticed and comment.. AWESOME!!

xx

Dessert Recipe: Bon Anniversaire ChicGorgeous & Kiwi-Orange Creamsicles

2011-07-30T14:06:00.001+08:00

Woo hoo.. for she's a jolly good fellow.. for she's a jolly good fellow.. for she's a jolly good fellow..[ya da..la la..di..da!] Chic & Gorgeous Treats is now 1 years old. Wow.. has it been a year? Time is really flying. I keep saying this every single day. It just feel like the earth clock has speed up the time. Don't you?

It has been a lot of ups and down plus a couple of months I went MIA. It's because I was just tired and lost some of my motivation to up keep the blog. However, many thanks to my loyal blogger friends and personal friends for poking me left and right making sure I don't give up. That is something I value at heart and treasure most. So here's a shout out to Elisabeth from Food and Thrift Finds and Pei Li from Pei Li Miniatures, THANK YOU for constantly stopping by to check on me. As for new foodie friends, I'm glad that I've found you and in return that you've spread the word about me or stumble upon me. For once I know you guys and gals are reading and that made me want to write even more, sharing my views on tested recipes.

Now this post is deeply inspired by Stephanie from Desserts for Breakfast. I remembered sometime ago, I tagged Stephanie and she gave me a shout out at her blog too. I may not know her personally, but boy oh! boy her dessert making and photography skills is to die for, if I say so. I thought it would be fun to celebrate my blog anniversary with a twist. Instead of a cake or tart, I think it's more fun to serve creamsicles or ice lollies or ice cream in a matter of fact. For recipe click here as I think it's only rightful of me to link it back to Stephanie from Desserts for Breakfast. When I saw that orange and kiwi is involved, I knew I just had to make them as orange is my no.1 favourite juice and kiwi is packed with vitamins. Put them together, I bet we can conquer cough an cold anytime. And what can I say further? A PERFECT Summer treat. The balance of vanilla cream, kiwi and orange is refreshing, light and will sure have you asking for more.

I think I'm going to take a break now and enjoy licking my Kiwi-Orange Creamsicles! Yummmm.. YummmMMmm.

P/S: Do stay tune for the new Chic & Gorgeous Treats and I'm truly happy that I now have 30 followers. To the 30th follower, you made it happen too and I hope there will be more followers to come. So keep them coming and I will certainly do my best to write more interesting food topics ;)!!

xx

Baking Recipe: Peanut Butter & Jelly Doughnuts

2011-07-26T18:44:00.004+08:00

It's now doughnut time.. What could be screaming in my head? Peanut Butter and Jelly of course. This was also another staple breakfast I had as a child. Looks like this week's gonna be a lot about dough huh? Yes.. I admit.. I really am addicted in kneading dough right now. Well of course we can always use the Kitchen Aid dough hook. But then... I don't know why I like giving myself more work. I do it manually.. Yup.. you got that right. I mix the batter with a wooden spoon etc. Bottom line, I really do enjoy getting my hands dirty.. doing all the work. It's sticky but at the end, you really get a soft, elastic and smooth dough. The feeling is FANTASTIC. Do try it some time to release some stress if needed ;).

This time round, the recipe is adapted from another fellow blogger who's also on FoodBuzz [drumrolls..] Recipe's from Lindsey at Gingerbread Bagels. How cute is that? In fact this was part of the Daring Baker's Challenge. Double fun!! I took on the challenge myself since I'm not part of the group. I cannot believe my eyes that I'm making doughnuts. I'm evolving.. Yeayyy!!

Okay, I think I wouldn't paste the recipe here, and would like to link it to Lindsey's blog instead. So for recipe, click here. However, I will not leave you empty handed, and would like to share a couple of tips or what I thought about the recipe.

Here goes ;):

Recipe yields slightly more than 2 dozens of small-medium size doughnuts. Refer photos above. I'm not a big fan of large treats, and that could probably explain why I always get more out of what the recipe calls for.
I made 20 medium doughnuts, and the remainder is a surprise. Will share with you more on that later on.
If using a wooden spoon to mix flour and yeast, that requires a little arm strength. Persevere, as you just need to make sure the mixture combines together. Flour your work surface and hands with adequate flour. Knead the dough for about 5-10 minutes [usually close to 10 minutes] or until when is no longer sticky but elastic and smooth to touch. Work with a timer if that helps as I find that useful.
Make sure to always cover dough with damp cloth or I prefer a cling film wrapped tightly around the bowl and rest dough according to suggested time to allow it to rise.
If you do not have a cooking termometer, and not sure if oil is hot enough? Take a tiny rolled dough and drop it into the oil. If it sizzles and floats up, your oil is ready to go.
While frying the doughnuts, if you notice they are burning faster, turn down the heat. Then turn it back up if it cools down too much. I suggest fry 1 at a time. This way you can control how golden the doughnut turns out. Also it gives you enough room to take out the doughnut if it starts burning.
Taste your peanut butter filling. I don't really like my treats overly sweet, so I always keep it to a minimal amount of powdered sugar as suggested. Use a small knife to make a small hole in the doughnut, piping bag and a regular Wilton tip to pipe filling. Clean off excess filling so it does not spill out.

At the end, you will get a light crispy soft chewy doughnut [YummmmMmm..]. Enjoy!!

Baking Recipe: Tana Ramsay's Home-made Bagels

2011-07-25T11:02:00.001+08:00

Tana Ramsay's Real Family Food cookbook, wife of the toughie Chef Gordon Ramsay. In my opinion, he swears too much and that's quite a turn off. However, I'm sure he's a reliable chef. Now this book is more on home cook meals. Really ideal for singles like me, family and friends as well as parents with young ones. There will be a recipe for everybody am sure.

As I'm drafting this post, my whole house is filled with the most intoxicating smell of bagels baking away in my oven. Gosh, you really have to try this.When I saw Tana's bagel recipe, I knew I had to try it out. Ever since I kneaded my pizza dough, I'm now more eager on kneading other form of breads. Having the bagel turn out perfect will be another sense of accomplishment.

Something to work on: Not make the hole in the middle of bagel bigger. I just had to even out the thickness of bagel and that made the hole bigger [sigh..]. Note to self on next time, just leave the bagel as it is . Should have listen to Tana's advise when she said and I quote after her " Resist perfection at this point or you'll go mad". I certainly can relate to that and am definitely going to make them again and make sure I improve my skill.

This is my first time trying out this bagel recipe. So if you have other true and tested recipe that you constantly turn too, feel free to share them here ;). The texture of bagel? Crunchy on the outside, soft and chewy on the inside. Lovely.. Nothing beats a freshly baked bread from the ovens of your home. Enjoy!

Recipe:
Adapted from Tana Ramsay's Real Family Food
yields 10 bagels

Note: I made 5 plain bagels with just egg washed and another 5 sprinkled with some mixed herbs and grated Parmesan.

For the bagel:

3 tbsp dry yeast
2 tbsp caster sugar
125ml warm water
250ml warm milk
450g plain flour/ all purpose flour, sifted
3 tsp salt
1 egg, lightly beaten

To prepare the bagel:

1. Put yeast, 1 tablespoon sugar, milk and water in a bowl. Lightly whisk the yeast until it's dissolved. Place a side at a warm place for about 10-15 minutes until it begins to form bubbles.

2. Next in a large mixing bowl, add flour. salt, and the remaining of sugar. Create a well and pour yeast mixture into flour. Using a wooden spoon or spatula, mix flour and yeast mixture until well combine.

3. Turn the dough out onto a floured surface and knead for another 5-10 minutes until it is smooth and elastic whereby dough will no longer stick to your fingers.

4. Place dough into a large bowl and cover with a damp tea towel and stand in a warm place for approximately 1 hour until it has doubled up in size. Be careful to not leave it for too long. Otherwise it will form a hard crust on the top which stops the dough from rising.

5. Flour the work surface and turn out the dough. Knead it for another 1-2 minute and divide into 10 equal balls.

6. Lay parchment paper on baking tray. Using your thumb, make a hole in the middle of each ball and massagee into a bagel shape. The hole in the centre should be approximately 2.5cm/1 inch in diameter and there should be equal thickness in the edges all around.

7. Place rolled bagels on baking tray and cover with a damp tea towel and leave in a warm place for another 20 minutes to allow it to rise again.

8. Preheat oven to 190 Celsius or 375 Fahrenheit.

9. Bring a pot of water to a boil and lower bagels in batches into the water. Blanch them for about 1 minute, remove and place them back onto baking tray.

10. Brush top of bagel with some egg wash and sprinkle your desired seeds or herbs. Bake them for about 20-25 minutes or until they are golden brown in colour. Transfer to a cooling rack. Bagel is best consumed within 2 days. Preheat it back in the microwave and you're set to go with your breakfast or lunch. Enjoy!

xx

Baking Recipe: Gerbera Daisy Cake (Dark Chocolate Cake with Light Mango Buttercream)

2011-07-23T17:58:00.002+08:00

Gerbera Daisy cake? I think it's so pretty. Don't you? It is so pretty that I had to keep taking photos of this cake of mine [self gloating for one moment.. LOLS]. Gerbera daisy has always been one of my favourite flower. To me it has a sense of chic-ness and maybe adds some girly elements to it. Okay guys, I know this cake may not be macho enough but I dare say the flavour combination of the cake is good enough to make you melt over your knees.

I started out being really adventurous. I had this "smart" plan on decorating my cake, where I am going to melt chocolate etc.. Then the thought of washing up tons of utensils got me thinking again. Okay.. perhaps I was feeling a little lazy to frost the cream on my cake that I resulted by taking out out my piping bag and my trusty Wilton #104 tip and started piping like a manic person. However lazy I can be I am a person who's particular and every single thing I do has to be screaming perfection and just not mere perfection. It took me about 15-20 minutes or so and I was done! Now that's a time record breaking to me.

The cake is an ultra rich dark chocolate cake, where I 've used here, and here. This is a recipe I tested a couple of times and I assure you it has not fail me, other than just one time.. that one time I sort of miscalculated the amount of liquid. But hey.. who have not made a mistake in baking? All mistakes are forgivable. Just start again.. if time permits of course.

As for the frosting, it's a light, sweet and aromatic Mango Butter cream. You might think it's odd, but apparently it's not. There are quite a lot of dessert recipes out there where mango is paired with chocolate. So this is my own version of Mango Butter cream, as the challenge is to find a balance between the sweetness of mango flavour to merry the dark chocolate cake. Oh! as for the remainder cake which was sliced off since it gave me mountains on my cake, I thought it will be wasteful to throw them away. Instead, I made them into cake in a cup and paired it with some leftover Mango buttercream. Have a wonderful weekend. Enjoy!!

Recipe:

Note: Recipe for dark chocolate cake is not doubled in amount. That's the original ingredient measure. The recipe is perfect for a 6-inches, 4 layered round cake or 8-inches, 2 layered round cake or 10-inches, single layered square cake.

For ultra rich dark chocolate cake recipe, click here.

For mango butter cream:

Note: I made my own mango puree. Slice 2 mangoes, and process it in a food processor. No sugar required. Sieve it through a sieve and discard any lumps or fibre.

1 1/3 cup mango puree
2 cups powdered sugar, sifted
1 1/2 stick unsalted butter
1/2 cup vegetable shortening
1 tsp clear vanilla extract
2-3 tsp lemon juice

To prepare mango butter cream:

1. Using a stand mixer with the paddle attachment attached on medium speed, whip butter and vegetable shortening until light and fluffy.

2. Slow down the speed, then add 1/4 cup of powdered sugar at a time then followed by another 1/4 cup until it totals up to 2 cups.

3. Add in the mango puree, vanilla extract and lemon juice and continue to mix at medium speed until mixture is well combined.

4. Crank up the mixer back to high speed and whip for another minute or so until frosting is light and fluffy.

5. Chill frosting in the fridge for about 15 minutes and then it's ready to use.

xx

Cooking Recipe: Tangy Chili & Garlic Tiger Prawns Noodle

2011-07-22T07:52:00.004+08:00

What's for dinner? Another spontaneous meal that I put together. I found some prawns, and french beans. And then an A-HA moment came along. I recalled reading Pierre's post on duck and scallop with yellow egg noodle and I thought .. "okay tonight's dinner will be significantly Chinese".

I decided that we are not having rice, so instead I will fry some prawns with chili, lime juice, lots of garlic, some shallots and pair it with a simple fried yellow egg noodle. There's a secret in the dish.. pssts.. come closer.. there's bacon. ;) LOLs..

The lime juice ties up the whole dish nicely. It has the perfect balance of heat, sourness and saltiness from bacon and natural sweetness from french beans, prawns and yellow egg noodle. Enjoy!!

Recipe
yields 4-6 pax
Note: To marinade prawns, I always use my mom's basic recipe and it goes well with just any meat and poultry. Add some light soy sauce, couple dashes of sesame oil, white pepper, shaoxing wine and couple teaspoon of cornstarch. If possible, marinade a couple hours ahead or even better, marinade overnight.

For the tangy chili prawns

200g tiger prawns, deveined
5 cloves garlic, diced or finely chopped
3 shallots, sliced finely
1 medium red chili, seeded and finely chopped
1 tbsp Dry sherry or Shaoxing rice wine
1 lime, juiced
75g french beans, chopped into 2 cm lengths
dried chili flakes
6-8 streaky bacon, sliced into cubes
2 tbsp vegetable/canola/peanut oil
salt and pepper to taste

For fried yellow egg noodle:

1 1/2 packet yellow egg noodle
1 tbsp canola/vegetable/ peanut oil
2 cloves garlic, diced of finely chopped
1tbsp oyster or hoisin sauce
3 tsp sesame oil
3 tsp light soy sauce
some white pepper
1 tsp caster sugar/ brown sugar
1 1/2 tbsp water

To prepare tangy chili prawns:

1. Fry streaky bacon without any oil until they are golden brown. Remove excess oil from wok or pan and leave about 2-3 tsp of bacon oil behind. Set bacon aside.

2. At this point, wok or pan will still be hot. Add the oil then fry garlic, onions and chili for few seconds until they are fragrant.

3. Then add the prawns, sherry or rice wine and the lime juice and stir fry until the prawns start to turn pink.

4. Add the French beans and bacon and mix together. When prawns have turned pink, season with a little salt, white pepper and a pinch of chili flakes. Set aside.

To prepare fried yellow egg noodles:

1. Combine all the ingredients and mix well leaving out garlic and yellow egg noodles.

2. Heat a clean pan or wok, add oil and fry garlic for a couple seconds making sure they don't burn.

3. Immediately toss in yellow egg noodles and pour noodle mixture and stir fry for 1-2 minutes until noodles are evenly coated. Add a little water (2-3 tsp) if noodle is too try.

4. Lastly, add in the fried tangy prawn and mix it up with the noodle. Serve immediately.

xx

Random Shot: Apricots in Summer

2011-07-21T14:29:00.001+08:00

I think we need some break from some sweet goodies. Do you agree? Or not? I was looking for fruits in my fridge and at a corner of my eye, I discovered that I still had another packet of apricots left. What did I do with them? While I rarely cook or bake with apricots, I decided that probably I should give it a rest. And eat my plump juicy apricots as it is... fresh!! Yummm yumm. Before they were devoured, I played with them for a bit. Matching the peachy orange-y yellow with a light pastel mint green. I think it works. Do you?

What a perfect treat to the eyes and mind.. and filled with wholesome nutrients. Till then!!!

P/S: I'm thinking what's my next meal going to be ;P. Stay tune.. okay??

xx

Baking Recipe: French Madeleines Coated in Dark Chocolate

2011-07-20T09:54:00.005+08:00

Ever heard good things come in small packages? I believe it so. I do enjoy making desserts in bite sizes now. It may be a little more work, instead of just 1 time off; you got to repeat the process a couple times more.. but it's fun. The end result is satisfying. I really find a sense of accomplishment whenever it's decorated nicely. Not only look good, it's delish and baked to perfection Also you don't only get 1 but a few more along the way. The right reason to have second helpings...LOLs.

I was extremely inspired by Pei Li's from Pei Li's Miniatures beautiful rustic tray that I thought the best perfect way to show off my little decadents in it will be French Madeleienes. The quintessential taste of Paris that screams chic and delightful. Whenever I crave for Madeleines, I stick to this true and tested recipe. It will give you a tiny little plump buttery soft and firm little cakes. For a switch up, pair them with your favourite jam. A perfect picnic treat or a gift. Bon Appetit!

Recipe
adapted from Australian Delicious Magazine, Dec/ Jan 2007 edition

yields 22 average size madeleines

For madeleines

125g unsalted butter
125g plain or all purpose flour
1tsp baking powder
125g caster sugar
3 eggs
1-2 tsps pure vanilla extract
powdered sugar, to dust (optional)

For dark chocolate coating (optional)

150g chopped dark chocolate or chocolate chips
1 tbsp golden syrup
50g unsalted butter

To prepare madeleines:

1. Melt butter in a small saucepan over low heat or using a heat proof bowl, melt butter in microwave for about 40 seconds or until melted..

2. Use about a tablespoon of butter to grease madeleine pan. Or if you have Wilton cake release, use that as it works too. If so reduce butter to 120 grams.

3. Sieve flour and baking powder in another bowl.

4. In a mixing bowl, place sugar, eggs, and vanilla extract and whisk until smooth. Gradually then whisk in flour mixture. Lastly using your whisk fold in melted butter and making sure to not over mix. Batter should have no lumps and ribony in texture. Cover with cling film wrap, to prevent skin from forming and chill for 30 minutes in the fridge.

5. Meanwhile, preheat oven to 200 Celsius. Using a piping bag, without any tip, pipe batter into each mould until 3/4 full. Bake for 8-10 minutes or golden and springy to touch. Set aside to cool for about 10 minutes or so. Use a small knife to ease the madeleines out if you're not using a silicon mould.

To prepare dark chocolate coat:

1. In a heat proof bowl, combine chocolate, butter and golden syrup together and heat in microwave for about 1 minute if on medium heat or 40-35 seconds on high heat. Careful to not burn the chocolate. Stir it once a while to help the melting process.

2. Dip 1/4 of madeleine into chocolate and set it on a tray layered with parchment paper. Transfer to fridge to help chocolate set and thaw for about 15 minutes before serving.

xx