AROUND THE WORLD IN 40 WINKS

C'est la vie!

2006-11-10T02:27:00.000+08:00

Yes! I know! I've been terribly lazy in updating my blog!
I'm sure you're wondering where's the write up on Thailand. It'll come. At some point.

I've been working at Le bistrot for the past 3 weeks or so, and I've been keeping myself busy with thought; thinking and planning about the present and future. I sometimes wonder if I put to much thought into it, and if things dont't work out, man... it's gonna be a bummer. Nevertheless, life goes on, whatever happens eh? I mean, to know that God loves me (and you!) is enough for me to keep on going.

Mean while, here's some old pictures I took with my Nikon D70s that my dad has generously bleesed me with for my birthday.
I finally found a lazy sunday afternoon to pop open the Classic Rutherglen Tokay with someone!
I really enjoyed that day. Away from the crowded streets of town. To just sit down, and enjoy a bottle of sweet dessert wine with a friend, and to discuss and ponder about life and what not. It's a day to be remembered. And I look forward to more days like that.I love how Clayton's expression described the entire affair. A lazy sunday afternoon.
Here's a picture of my mom's Thai Laksa. It's not like any other laksa I've had in Singapore. Three reasons: One, it has no coconut milk in it, which allows the flavours of the chilli paste to come through strongly. Two, I have it with salted vegetables, chives, parsley and lime, a delicious combination which my mom serves it with. Three, it's made by my mom.
This is also my first attempt at framing a picture.

A day out with a friend...

... is complete with a pint of Hoegaarden. In the afternoon, mind you.

Teri!

Well, that's it for now.
Enjoy!

Thailand

2006-10-07T01:31:00.000+08:00

The land of the free. It makes me warm and fuzzy inside, knowing that I'll be in arriving in Bangkok in 10 hours time. It's been such a long time since I've been there. You see, my mom's Thai, and we used to take short trips to Thailand when I was alot younger. I have fond memories of that place. The best memory I had of Thailand was when I visited my grandmother's place. It was the first time I ever saw her. She was seated down naked, and someone was helping her shower. My mom pointed towards the old naked women and said :" That's your grandmother". And I thought: " That's my grandma?" Not the best way to see my grandma for the first time, but that was life in a Kampung. The wooden kampung was built alongside a river, and instead of cars parked in a garage, there were boats docked under a wooden shack. I remember being taken for a ride on the boat, and I saw how the locals lived. I remember peeing into the river. The very same river where we caught some fish for dinner. We spent a night there and I remember staring out of my green mosquito net bubble, looking up into the sky, and listening to the crickets sing.
All that is gone now because they've sold the place, and all of my family has moved to various places. What a shame.
Anyways, I'll be spending the next 11 days there. I believe I'll have alot of fun, just seeing my family there and getting to know them. I can't speak a word of Thai right now, but just maybe, I might come back with a handful of phrases.

I've been thinking alot lately about the present time, the future and everything in between. I'm happy about alot of things, and at the same time, I'm bummed that I'm not seeing some things go my way, but that's life eh? And to think that I can actually bake a cake and have all of it. But it just dosen't work that way.
I can't wait to get out of Singapore and spend some time away from everything. It's gonna be a much needed break. Laters!

Indonesia: Epilogue

2006-10-07T01:03:00.000+08:00

So I've finally traveled out of Singapore and into another country. I've always been talking about travelling, but I've never had the money, time, opportunity, travelling mates, or a combination of factors. Ugh, how I wish I had all of those.

I found a piece of writing that I wrote sometime in my polytechnic days, about 2 years ago:

As a traveller, I would love to immense myself into the culture. Lose myself in the streets, you know? I don't want to be following a flag that says "Joyful Tours", eat tourist food and stuff. I want to feel what the locals feel, eat what they eat, experience their culture. Travel. God, I love this earth of yours. The continents, the foreign languages are yours, Creator of all things. How nice it would be to watch the sun set in another country while the sun rises in yours.

So it isn't exactly a piece of writing, but more of random brain vomit during some engineering class, I'm sure. But yea, that pretty much sums up how I've felt and feel about travelling. Travelling with a group, that includes your pastor has taught me alot. Namely, travelling in team. You can't just walk off whenever you want. And this paticular trip wasn't a holiday or sight seeing one. It has taught me alot about accountability.
I did have a window of opportunity, and I took it to visit a local traditional market in Semarang. I climbed into a angkot (it's public transport in a form of a van) and asked the driver if he was headed to Pasar Johar. Without even looking at me, he nodded and started chugging down the busy street. He finally stopped and told me we've arrived. After a show of fingers by the driver, I paid six thousand rupiah for the trip. That's about $1.20 singapore dollars. I spent the next two hours navigating the narrow paths of the market. It's nothing like your supermarkets that many of us are familiar with. Here you have seafood, lying in a pool of stale water, cows head and organs laying all over the table. Flies resting on anything fleshy. It was more of a cesspit. But this is it. This is how the locals lived.
I had a blast hanging out with some of the people and I've made many friends. I can't wait till Novemeber, where I'll see some of them in Johor Bahru at a Leadership Training Time and more of them back in Indonesia in December, where I hope to go again for another LTT. That is of course, if I haven't been called up for National Service.

Indonesia in Pictures!

2006-10-07T01:02:00.000+08:00

First night in Semarang. A food stand selling Bakso, a noodle dish with beef balls.

Semarang, City Center

Riding Pillion in Semarang is a very scary but thrilling affair! Note the nervous smile as I take a picture of myself.

Zipping past a road side food stall.

Modus Operandi for road side food stalls.

A simple meal of Pecil, with cows lungs, heart and stomach.
The heart and lungs were nice. As for the stomach, I almost hurled when I tried eating it. It's like gnawing on leather.

That's Pecil, a sweet peanut sauce.

Pasar Johar

I would imagine this to be a typical day in Pasar Johar.Es teh, essential thirst quencher.

Sate Kambing! The guy was too shy to smile for the camera when I asked him to.

Sate Kambing, is delicious.Heading back to the hotel in a Pedi Cab.

That was my ride.

I forgot was this drink was called. But it'd nasty. It's a femented rice drink.

Fried spniach leaf. Makes for great snacking.Mee Soto, Indonesian style.

We stopped for awhile when the car overheated. Cloves drying by the road side.

Entering Aman Jiwo

They take their salt and pepper seriously. Points.

Their take on local food.

No hotel menu is complete without a "western" selection.

The dessert that I ordered: Coconut vanilla sorbet with papaya and tamarind jelly. Mignardises!Umbrellas come in handy under the relentless Indonesian Sun.Taking a tour of Aman Jiwo.

This place, is totally built for couples. There's two of everything. Save for one king sized bed and one bath tub. Go figure.I love how the light comes into the room.

Deep Fried Gourami that was swimming just an hour ago!

A Carp ended up on the lunch menu too.Eating Deep Fried Fish, Rice, Vegetables, Sambal with hands. Not a first for me, being half Thai.

The Simple Life in the "Suburbs" of Semarang.Heru, the drummer I played with. I love how his shirt matches the drums.A regular night for prayer meeting.

This is how your face would look like when presented with a menu in a foreign language.

Alpokat. Avocado Juice. With chocolate. Absolutely divine. This is one ingredient I've taken a liking to.Chilli sambal in a mortar.This is the young lad who cooked our lunch.

Bunking in at Elika Retreat center in Bangdunan.Dave Haggar: "Hallelujah!"The Indonesians playing a game called "truth". They tried teaching me the game, and I even played several rounds. But, I'm still totally clueless about the game.Road trip! The scenary, on our way to The Land of Nine Temples.The guys that I went with.Alam and BenThe 4th temple.Some wooded area. It made me feel like Alice in wonderland. Although I should be feeling more like Little Red Riding Hood.We were in a sulphur pit, and this pool of water was about 70 degrees celcius!Heading back to the center.A game of soccer before dinner.I decided to walk around town, and saw this little darling.Bakso!

Dinner time.The food was more enjoyable, eating it sans table. At least I thought so.

We headed out in search for supper after the meeting. This is Dedi on the phone with his Sayang (darling). He was making kissy noises as he navigated the winding roads with one hand on the handle. We weren't wearing any helmets and I was for a moment, afraid.

The magic that is of Kue Bandung.

Step 1: Make a crepe like base, add sugar and chocolate. Cover with a lid to let it melt.

Step 2: Remove from heating element and pour condensed milk. He wasn't shy with the amount.

Step 3: Grate a generous amount of parmesan cheese over it.

Step 4: Fold in half, and slather it with butter.Step 5: Portion it and enjoy.
I would imagine the local nick name for it would be "Heart Attack Pancake".
But I tell you, it is sooooooo good!

My last meal in Bangunan in a roadside store just before midnight.

My first trip to Java, Indonesia!

2006-10-03T13:19:00.000+08:00

Indonesia 2006
Joy to the Nations

Saturday, August 5 -Semarang City
Its my first night in Indonesia, and it feels so surreal. Just weeks before, all I had wanted was to go anywhere in the world. To enjoy God’s green and mostly blue world, to experience the local culture in a far and away land, to take in the sights of a foreign place, to listen to the unfamiliar babble of another man, to just feel the wind through my short hair in another land, and to eat what the locals eat. I want to immerse myself into another culture and think, “Wow, God loves these people in another land too, heck, He loves the entire world!”
I didn’t want to spend my first night in a hotel room, so Raymond and I headed out into the streets and it was intense. We wanted to cross a road and we figured there was no way we could do that. There are no traffic lights around, and I’m thinking, : “ How in the world do they get across?” We observed a few locals, calmly walking into the traffic, and the most amazing thing happened. Every vehicle of different makes slowed down, and simply avoided them. Motorcycles ( the choice of transport here in Semarang) zoomed past them, wiggling their way in between people and cars. It was just the first night, and already I knew I was going to enjoy immersing myself into a different culture.

Sunday, August 6, Semarang City
Darwin, the lead elder of JUBILEE picked us up just 15 minutes before the meeting was suppose to start. I’m thinking, how are we suppose to get there in time? And it turns out, we did arrive fashionably late and everyone was already waiting for us. It was such a grand welcome, and it felt like as though they’ve been waiting for us every since Darwin made the announcement that we would be coming. People stood at doors, greeting us, and we shook hands, as we made our way in. I’ve never shaken so many hands in just 5 minutes. We were introduced by Darwin, and there was the whole rah rah welcome. I could just feel the hunger in these people for guys to come in and impart into the local church. They were really happy to receive us. The musical part of the worship started and it was SO INTENSE. From the first strum of the guitar, everyone was already ecstatic! Every single person in the room was jumping up and down, and dancing unto the Lord. Darwin who was just next to me, was really grooving and giving his all to the Lord. I’ve never seen a man his size do that, and he has inspired me. The presence of God was immediately upon us and even I, was dancing unto the Lord like a fool. Who cared how I looked like? I was praising and worshipping the Creator of the universe.
Eugene, started off by introducing us. Raymond, as the worship leader, me as a youth leader and Jenny as someone who leads him. I’m thinking again, : “ Eh? oh yea, I do lead the young people. It sure doesn't feel like it though. I haven’t exactly started any sort of ministry. Ministry, thats a new and funny word.” Eugene then did what he does best, preaching the word of God.
After the service, Jenny and I made an interesting observation. Everyone turned their chairs, facing each other and started to fellowship with others, some even praying for one another. It was amazing, it seemed like everyone was actually interested in everyone’s life. We all started talking to people, quickly introducing ourselves, and sharing our lives with one another. What seemed like forever, was cut short by Darwin who wanted to take us out for lunch. Lunch came and went, and there was even more sharing and relating amongst us.
Dedi, a really good friend of mine whom I met during the Asia GTT in Johor Bahru, Malaysia had offered to take me around Semarang City, and to see and experience the real Semarang City. It was such a precious opportunity, and I grabbed it. Dedi took me on his bike, and I can’t help but laugh. My dad surely wouldn’t have allowed me, but there was nothing he could do.I was far and away. Heh heh. During the Asia GTT, Darwin had put on a power point slide, reporting on the work in Semarang City, and I had the pleasure of actually visiting the training centers that they had spoken about. As we entered the “suburbs”, traveling up and down the steep slopes, it was getting dark, and I could hear the evening prayers that were broadcast from the nearby mosque. I can’t help but feel that we were two underground christians in a muslim land, visiting “training centers” were people will be disci-pled, and then sent out to plant more cell groups in Indonesia. It’s cheesy, but I felt like I was in a movie, and that I could die from a gunshot anytime. I guess the media had its effect on me. In all, I visited two “brother centers”, two “sister centers” and a workers meeting. Dedi being his cheeky self introduced me as the “single guy from Singapore” to the sisters. It was so weird, having over ten pairs of eyes, asking me all sorts of questions about Singapore. It was somewhat overwhelming, but I did have nothing to lose. After all, I did come with an intention to fellowship with christians from another part of the world.
Dedi took me to the workers meeting too, and without even giving me a chance to settle down, they were already asking me if I had anything to say about starting a business. “Sheesh, Kendall should be here, and not me”, I thought. Well I did have things to say, and it seemed that they felt the same way I did about juggling between a business, social life, marriage (hopefully soon!) and most importantly, quiet time with God.

Monday, August 7, Semarang - Salatiga
We headed out to Salatiga. Salatiga is a Student town, that is predominantly christian. I’m having second thoughts about Indonesia being a muslim nation. Then again, Indonesia is a large country. What is one christian town compared to the rest? Siswo leads the church of some 100 young and zealous born again christians. Almost everyone is a student at the local university. I still remember Eugene leaning over to us, saying: “Prepare something to say.” The thought immediately sank in and we prepared ourselves accordingly. Kendall, Raymond and I had a great time sharing. After the service, we spent more time just talking to the students, and everyone is so eager to get to know us. I felt so loved by strangers that I’ve never met. Then again, we are the body of christ. I had so much to share with them and many could relate with me; about our parents who aren’t saved.

Tuesday, August 8, Semarang - Jogjarkata
We spent most of today sightseeing. Kendall bought us lunch at a boutique hotel called AmanJiwo. AmanJiwo was surreal. It’s location is hidden by thick vegetation, and it’s path long and narrow. One would have to know where it is to go there. The place had the words opulent and decadent written all over. Such a beautiful place that was built by man reflects their creativity. I can’t help but think, that it was God who created the creative man. God is indeed creative, and has made the world beautiful. Anyway, after a sumptuous lunch and short tour of the hotel, we went on our way to Jogjarkarta. Yopi, another friend of mine leads the church there. Currently he travels up and down the winding roads for 3 hours each week on thursdays, and returns on mondays to be back with his wife and daughter. He’s been praying about the situation and hopes to eventually relocate to Jogjarkata with his Family.

Wednesday, August 9, Semarang
We had a special meeting for leaders today in the church’s office building. It was a smaller group of people, but these guys are all cell group leaders, and it’s amazing to just see all of them gathered there. It was during working hours and yet so many had made an effort to come for the meeting!
I’m looking forward to tonight’s prayer meeting. It would be the first one in another church, and it’d be interesting because Raymond was asked to worship lead. We arrived fashionably late, and had only 15 minutes to get acquainted with the band, and play together for the first time. By God’s grace and unity in spirit, we got it going and it was so awesome. God’s presence was definitely there and everyone was worshipping with such zeal. Eugene conducted a prophecy workshop, like the one we had gone through during our own prayer meeting. The results were very interesting. Several people went up to share what they had seen and heard from God, with confirmation of one or two people from their group. The usual chit chatting ensued after the meeting, and in our group, one guy who had been going from church to church for a long time didn’t feel the presence of God until he joined Jubilee Church, and he wanted more of it. So we all prayed for him and I had the honour of sharing Acts Chapter 4 with him through an interpreter.

Thursday, August 10 - Saturday, August 12, Semarang - Bangdungan
Today’s the Geographical Training Time and we all headed up to the hills of Bangdungan.
It was a nice change of environment because it gets fairly cold at night. We all bunked in a dormitory, while some checked into a hotel. Over the next two days, we’ll have a total of 4 sessions. Dave Haggar from the Coastlands spoke and Ian Mckellar from Singapore lead the meeting. It was a time of hearing the word. We also had further reports of the church in Indonesia. There are fifteen churches in total, with more cell group leaders wanting to plant churches in areas that are still untouched.

Going to the nations has been one of the best things I’ve done so far this year. It was an opportunity that was made possible by the church (That’s you guys!). I couldn’t afford the trip but I had been “sent” by the church. People in the book of Acts had been prayed for and then sent out by the church. To be able to live the moment those guys had been doing, is such a great honour and blessing upon me. This trip has opened my eyes to realities I’ve not previously seen before, raised several questions about my walk with God, and it has allowed me to fellowship with believers from another land. All in all, this trip has changed my life. The Indonesian LTT is coming up in December and Church of Joy is helping with the organization. God willing, I’m definitely going back again, and I encourage everyone to go. There are many things that are difficult to put down in words. Only by being there, and living out the moment can you fully understand and feel about the realities and emotions felt in Indonesia. It may not exactly be the Shangri-La, but fellow-shipping with the people there is far more worth than a luxury tour to Spain.

The Burger Barbeque

2006-08-16T23:50:00.000+08:00

It's funny. Whenever I hear the word "barbeque", I think of chicken wings marinated in soy sauce, processed hotdogs and crabsticks, squid with sambal and the all time The clichés. Chris had a grand idea of just having burgers for a barbeque. And it did sound good. After all, I really really dislike grilled and then microwaved burgers from fast food joints. It's such a lie! Most places promise flame grilled burger patties, but at a certain fast food joint, I opened my patty just to see if they really were flame grilled. Well, yes and no. The sides were charred, evidence that it had actually been on a grill, but the middle part of the patty had air bubbles, that were popped. This definitely isn't a hand made patty, I thought, and it sure looked like it was nuked. Why would there be popped air bubbles? I'm sure it was. It's fast food. Anyway, I shouldn't complain too much. I can't expect much from a fast food chain.

Moving on from bad food experiences, Chris had a plan, and we finally put it into motion.
It was suppose to be a fairly stress free event, but poor planning led to a rather hectic evening. But it was all good. Being the food snob that I am, and I apologize to anyone who has put up with it, I insisted on hand-cut fries, home-made burger buns and of course, hand made patties.
Chris and I spent the entire day before shopping for ingredients at tekka market and Carrefour. I absolutely love tekka market and I highly reccomend it. Anyway, we got a styrofoam box from one of the stalls and I went to get it washed while chris was arranging for space in his car. A lady at the seafood section of the market was kind enough to hose it down for me. I had my entire right arm hosed down in the process, and she was apologizing profusely. I could only laugh at what happened and went on down to the carpark. Chris found it funny too.

All loaded up at tekka market

We spent the evening making the beef patties, and I started on the burger bun recipe that I've never tried before. It was going well until I got impatient, and decided to bake the buns, without letting it proof for a longer time, and what we got was a bun that was inbetween light and dense. Not quite what we wanted, and I figured I ought to let it proof even longer the next day. We decided on having the burgers for dinner and to test them at the same time.

Halving the burgers!

I was really happy about the buns though. I found out that I could roll two rolls at the same time, using both left and right hands.
The night carried on over to Jeremy's and we ended up with 54, 140g patties and a very hungry husky at our sides the entire time. It was meant for about 16 peope, and clearly, we've bought too much. We spent more time just talking and I went to bed only at 6am because of the delicious hazelnut coffee I had over at Jeremy's.
Waking up two hours later, I started on the burger buns, shaping them two at a time with my new found confidence in bread making. In between a now longer proofing time, I made a Spicy tomato sauce, blue cheese mayonaise and spear mint syrup. Music practice came and went for me, and we spent more time buying stuff for the barbeque, and then Charles and I went on to Jeremy's and started peeling and cutting the potatoes in to random stick sizes.

Everything else kind of came together, and everyone finally came and it all just happened.
It was so hectic. All that hard work. All that time spent. Sleeping only 2 hours. Was it worth it? Sure it was.

Julian and Jeremy

Charles, Jeremy and Chris

The burger

Nothing beats a hand made burger. I must say, the fruits of your labour, is very satisfying.
We did make too much patties, and so the burger barbeque carried on over to two more days. Having burgers three days in a row did it for me, and I haven't had one since.
I am craving for one now though. I'm keen on trying the Wagyu beef burger with Foie Gras and truffle at One Ninety. Mmmmmm.

Oh, I was away in Indonesia for the past week, and I didn't get a chance at all to post this entry before leaving. Thus the absence.
Look out for the next post on Indonesia!

Are you the one?

2006-07-29T05:55:00.000+08:00

It it a staple in many, maybe even every Italian ristorante. Perhaps, a dessert that should be a repertoire of every chef. A test of standards, maybe. A dessert who's history is debatable, and that needs no further introduction, or history lesson on another blog site.
I give you, Tiramisu à la Nicholas.

Tiramisu, à la Nicholas

I started looking for the perfect tiramisu recipe sometime in 2005. If you have scoured the world wide web for a tiramisu recipe, you will know that are many different kinds of recipes, and several ways of assembling this dessert. That, can leave you frustrated or confused. Which recipe then, is the perfect one? If I'm gonna pay a pretty penny for a tub of mascarpone, I am gonna want to make the perfect tiramisu, no? I personally do not think there is a perfect recipe for this popular Italian dessert. It is only as good, as what you think it is. As with many other desserts that do not require precise measurements, I go with the flow. Who am I serving it to? Will they prefer a boozy version, or a booze free version? How should I present this? Should it be elaborate with many different kinds of garnishes? How sweet should the tiramisu mixture be? What kind of coffee shall I use?
I really enjoyed making this particular batch. I have to say, it was almost therapeutic. I was not boxed in by exact measurements. I started off by pouring boiling water into a bowl filled with Ipoh White Coffee grounds. I paused to savour the aroma that was generously released. I then gently mashed the mascarpone into a smooth mixture. After which, I cracked whatever eggs I have left in the fridge and playfully separated the yolks from the whites by hand. I pour some sugar into the eggs and taste. Yea okay, I think it's sweet enough. I pour some sugar into my saucepan that my dad bought for me and put it under a running tap, filling it with just over twice the amount of sugar and I put it on the flame. I walk over to my liquor cupboard and I open up the doors and consider the selection. Rum? Nah, tried that one before. Marsala? Typical. Sherry? Dosen't quite hit the spot. Ah, Cognac, I taste some and I like the way it fills my mouth.The full bodiedness of the cognac won me over. I poured myself abit more although it was unnesessary. I splash some cognac into the eggs and taste. Hmm, maybe just a bit more. Splash. I turn to the now simmering pot and I pour the syrupy liquid into the coffee and I refill the pan with just abit of water and I set the bowl of sweet boozy egg yolks over it. The arduous process of whisking the mixture constanly over a stove begins, and will only end as soon as ribbons form in the mixture, turning it into a Zabaglione. Not with Marsala wine, but Cognac. I whisked, and whisked, and whisked somemore. What began as a trickle of sweat turned into something that need not be described. Hey, it's hot here in Singapore, and I have to shut the doors, or the wind will blow the flame out on the hob. Minutes pass, and the boozy egg mixture begins to thicken. Almost there... almost there... Heck, I'll turn up the heat and speed up the process. I'll slap myself silly if it turns into scrambled eggs. There! Just about the right consistency. I take it off the heat and whisk somemore, encouraging the mixture to cool down even faster. I open the doors, and enjoy the gush of wind rushing into the kitchen. One of the perks of living 14 floors up. I pour the Zabaglione into the mascarpone, and I go into a rhythm of turning the bowl counter-clockwise between each fold. The yellow of the zabaglione becomes a playful swirl against the white sea of triple cream cheese and it soons turn into a off-white mixture. I take a taste. Needs more sugar. No worries. I take another bowl and whisk out of the freezer which I had placed in earlier on and set it into the stand mixer. I pour in a desired amount of cream and spooned in some powdered sugar. I set the speed on high. The loud whirring of the kenwood mixer makes me want to hurl it down the rubbish chute and buy myself a Kitchen Aid Mixer. I watch the whisk spin in the bowl, and I'm almost hypnotized by the rotating whisk and loud whirs. A trace of ribbon begins to form and it snaps me out of my "stoned" state. I look more intently now, and I stop the mixer as soon as medium stiff peaks form. I begin the rhythm again, and fold the whipped cream into the off-white mixture. I taste it again. A slight smile breaks over my lips. Perfect. I start straining the coffee, separating sweet aromatic liquid from bland coffee grounds. I take out all of my little cups and line them up like little soul-less soldiers on cling wrapped trays. I tear open a packet of vicenzo sponge fingers and break them into half. I baptize them in liquid gold and tease them into the round bottoms. I thumb a bottle of Tia Maria, and sprinkle the liquor into the already moist sponge fingers. This oughta give the coffee a pleasant boost in flavour. I fill up a piping bag with the tiramisu mixture and I pipe them into the glasses. I repeat the process of dunking the sponge fingers and sprinkling Tia Maria to form a second layer, and I top it off with the rest of the tiramisu mixture, scraping out every bit with my essential rubber spatula. I cling wrap the entire tray, glasses and all, and proudly lifted it onto the top shelf of the refrigerator.

I went to bed that night, satisfied. I don't mean to claim that my version of the tiramisu is the best. But I am very happy with it because I've considered the ingredients carefully, and this is the way I like my tiramisu. Light, rich, and boozy with a strong coffee flavour. I can't wait to try it later. In about 9-11 hours actually. I made these for the ladies meeting at church, and I set aside 8 cups for the worship team. Hopefully, they will still be there, and I can have one.

I just spent the entire friday with Chris, grocery shopping at tekka market and then at carrefour. I couldn't refuse to try some hazelnut coffee that Jeremy's mom offered earlier on, while we were preparing for today's burger barbeque, and now I'm still wide awake. A bad call, I must say. I'm gonna start making burger buns in 2-3 hours, and sauces while the bread is proofing, and I've been awake for more than 21 hours now. It's time for a power nap.
Watch out for the Burger Barbeque post!

So, what are you doing now?

2006-07-23T02:10:00.000+08:00

Well, I've been on hiatus long enough now.
So what am I doing now?
Well I've been deep in thoughts and I'm disconcerted. I've been taking in the vastness of life, within boundaries of course. I'm having my turn on the roller coaster, that is of life. I feel like I'm about to end one chapter of my life, and begin on a new one. In other words, I'm at the peak of my quarter-life "crisis". Some nights, I feel numb and feel like I'm just existing day after day, without purpose and I'm not very motivated right now. The only reason I can face another day is because I've cried out to God and He finally answered one sunday morning. It's funny, I'd thought that life would be fine and dandy, but it's only gotten alot tougher. I feel burdened by many circumstances around me and it's tiring. But only by God's grace, I can face another day.

Matthew 11:28-30, “Come to me, all who labor and are heavy laden, and I will give you rest. Take my yoke upon you, and learn from me; for I am gentle and lowly in heart, and you will find rest for your souls. For my yoke is easy, and my burden is light."

In about a months time, I'll turn 21 and have several questions about myself answered. I'll have known how many goals I've achieved that I've hope to accomplish when I was just a wee lad. I'll have new goals that I'll want to achieve. I've taken a good look at myself, and I see where I'm standing. I'm almost 21, I'm still not in the army, I'm not financially independent, yet, I don't have a solid job for now, I haven't been travelling around the world, as I had hoped I would be at this time. And to top it all of, I'm still single. Haha, yea, I threw in that last bit just for good measure.
I do look forward to the future, but I miss being young, when my only worries were homework and exams. And it was great, cause I never did worry much about them.
I slept over at three different friends place the past three days, and I miss sleepovers. We'd just talk about life in general, play some music, eat and have ourselves some innocent fun. It was great and I miss it alot.

Anyways... here's a chocolate mousse cake I made just last week for someone's birthday.It's one recipe that I've picked up during the time I spent working at Raffles Hotel. It's a fairly simple recipe. This was also when I was introduced to a new ingredient. Feuilletines. It's made of crushed biscuit flakes. It adds an interesting crunch to simple recipes and I like using it alot. For this one, I mixed the feuilletines with nutella and chocolate, and used it as a base for the mousse. I wished I could have decorated the circumference of the cake with square chocolate pieces, add a trellis rod of chocolate on the top, and accompany the strawberries with delicate swirls. But of course, the heat makes it impossible for any chocolate work at home. I have considered setting a chocolate work station in my room with the air condition on, but that's just crazy. But it will work. Hmm. Maybe I will, if I do get ever get around to doing it.

I have also been toying with several ideas and I've been thinking alot about milkshakes and smoothies. I'd love to serve "gourmet" smoothies and shakes next time. I'm thinking, some milk, a scoop of vanilla ice cream, real chocolate - melted, some praline paste and caramelized hazelnuts, blended into a harmonious amalgamation. I've yet to try them out as I lack the funding. I realized that while it was great to sleep in and wake up by myself, I need to get a job to support myself. For now, I'm getting by with just enough, though it would be nice to have a nice intimate dinner with people everynow and then. That will give me a chance to use my Built NY BYO wine bag I bought a few weeks ago. Plus, I have a bottle of Inniskillin Riesling Icewine and a bottle of Classic Rutherglen Tokay that I've been waiting to open for the longest time now. There just isn't anyone to open it with.

All Asian Leader's GTT

2006-06-12T12:08:00.000+08:00

Right, alot has happened since I last posted about anything.
First up, I've left Raffles Hotel. My parents thought I was crazy, along with many other people. I've not been learning anything new at work and I decided that I'd rather take some time off for myself. I have a whole bunch of ideas, flavour combinations and recipes that I want to try and develop before I go into national service. It'd also be nice to have some time to myself and go out with people.

The week after I left Raffles Hotel, I went for the All Asia Leader's GTT for a week in Johor Bahru. The Geographical Training Time is a time where leaders and emerging leaders from churches that relate to New Covenant Ministries International gather together from all parts of the world for a time of corporate worship, relationship building and leadership training. It was the most intense and fulfilling week I've had since a long time. Thirteen Nations were represented and there were several reports about what God is doing in Asia.

Here's the worship team during practice. I've been playing with them for a long time and I love these guys/girls. I can't believe I'm even on this platform. I remembered when I wanted to play in a worship team and serve in that manner for God so badly when I was fifteen. It's just so great that God has given me that gift and priviledge.
Here's droopy eye Dave. He was our awesome drummer for the week. The last time I played with him was in March 2005. There will be another Leadership Training Time in November and I look forward to playing with him again. He has relocated from Taiwan to Cambodia to plant a church.

This is Dave looking like a drummer.

Here's Meg, Rach, Daniel and myself with the 3 most adorable boys at the meeting.
They were insanely cute and funny.

Clockwise from bottom left: Daniel, Katna, Gansu and myself.

We made friends with two Mongolian guys and took them to the Night Safari when we got back to Singapore. They love their meat, and shun vegetables. It was a such priviledge to even talk to them and it was funny to hear some of the worship songs that we do in Mongolian. Several words sound like they were trying to clear their throats, but otherwise, it's Mongolian.

So that's what has been happening. Hopefully within the next few days, I'll be able to bake again. It's been a really long time since I've done anything like that. And I miss it.

An Organized Mess

2006-05-21T02:58:00.000+08:00

We have Auguste Escoffier to thank for organizing an otherwise potentially messy scenario.
A banquet event for 550 pax last thursday was quite an experience. We were briefed on the event and split into two teams, each of us having designated roles. I actually felt somewhat proud to be part of it all in a white uniform. But it's funny to think that at the event, while all the beautiful and assumingly rich people were having a good time, we were working to feed their lifestyle. Such is life, eh?
It was some Pacific Colonial type of event, and there were several dancers. It got me thinking alot during the event. I felt a general mood of provocativeness among some of the people and dancers, in their actions and dressing. I won't go into it, but it's sad, and it bugs me.
Anyways, while I've had the greatest opportunity to be working in a pastry kitchen, I feel like I can't move on ahead with my planned career. I've yet to receive my letter of enlistment into National Service and I'm feeling incredibly in-between. I don't even know if I can even take a holiday anywhere anymore. I'm so in need of a holiday right now that I'm even considering going anywhere alone, if I have to. I am however thinking of a cooking holiday in Tuscany. I think that will be nice eh? I'd just really love to get away somewhere, take in the sights, and enjoy everything it has to offer.

Oh, it does feel really good to do something on impulse. My glasses broke just before the event on thursday night, and I had to run the desserts with tape around my glasses. I looked really stupid and people gave me funny looks and kept asking me what happened. With just a broken pair and a week to wait before my new frames arrive, I decided on impulse to buy contact lenses. For someone who said I will never touch my eyeballs for the sake of vanity, I just did hours ago. Not for vanity though, but for comfort. On the plus side, I don't think they will be fogging up each time I walk out of the walk-in freezer.
So life as it is right now feels messy. I just don't know what's going to happen in the next 1 month. Well God's in control, that's a relief. I guess I'll have to enjoy whatever it is that I have right now. That includes the little lizard that's lurking next to my bed, and keeping me awake.

FHA 2006

2006-05-20T01:09:00.000+08:00

I finally got down to uploading them pictures. I've been so tired to even upload pictures. Anyway here we go. The highlight for me I guess was to witness the Asian Pastry Cup 2006.

This is the Asian Pastry Cup 2006 Award giving ceremony.

Sugar art!More Sugar art. I wonder if the cakes compliment the sugar work or is it the other way round?

Team Singapore's sugar art!

Singapore's very own culinary team. That's Executive Pastry chef Pang Kok Keong of Canele, Les Amis Group. They were setting up their mis en plas and planning I suppose, their plan of action for the next day.
I didn't make it to watch them in action. I wish I did, but oh well.

It's pretty awesome to just even watch them. It's pretty serious stuff. From something that many of us thought was just a domestic chore, has become an olympic event!
Yes! Cooking has become an olympic event in it's own right.

If you can stand the heat, stay in the kitchen.

2006-04-28T01:03:00.000+08:00

I had a nice tuesday off again, and it was all about me. I spent a evening at the Cellar Door again, reading "The making of a Pastry Chef" while enjoying a vanilla milkshake. It is, by far the best one I've ever had. There's only one reason. It's made with Vanilla bean ice cream, meaning to say that there were tiny specks of vanilla seed in the milkshake. Hmmm, just simply wonderful.

It's proving to be an interesting read because I'm just taking in quotes, insights, and wisdom from pastry chefs all around America. Stories of how they've started off, and memories of their first sweets is something that I identify with. It's inspiring. It's weird thinking about it, but what I'm doing now, is my beginning. It's where I'm starting off, beginning on my own journey to becoming something that I look forward to be. When people ask me what I do for a living next time, I want to be able to say :" I'm a pastry chef". I think chefs aren't getting enough recognition that being one is a decent and noble thing to do. It's hard honest work. Sure, there are opportunities to be famous and make a name for yourself, but ultimately, it's just hard work.
I went back to work on wednesday, and it turns out that the two new casual labourers couldn't take the heat (although it is generally cold in there and there are only 4 burners in a corner), and left after a day's work. Oh well.

Anyway, it was just about dinner, and I figured I'd try their minted lamb burger. Not too bad, but not the best burger. Then again, it isn't a beef burger. I'm still on my quest of searching for that perfect burger. So far, the burgers at The Eagle's Nest at the American Club ranks first on my list. I've yet to try the new gourmet burger joint, Über Burger. We'll see who takes first place.

Oh! It's Food and Hotel Asia 2006 week! I went today with Jeremy, and it was awesome. I felt so small. Sure the Singapore Expo is a pretty large place, but we felt small in a sense that our plans and ambitions is only a drop in the ocean, compared to the companies and people that were there.
There was so much to see and it was overwhelming. We both can't wait to get in on the action, of furnishing our own place, buying equipments and stuff.
A friend of ours too part in the Individual Culinary Challenge too, so that was pretty exciting.
I'll post pictures of FHA 2006 after when I take more tomorrow.
I have to go make two cakes now, but I'm just waiting for Jeremy to come with the eggs that he's gonna buy from some coffee shop in the wee hours of this morning.
I can't believe I didn't buy any eggs. Tsk.

On another note, I just came from a funeral and I have to say this. Life is short. Go for things that you wanna go for. Make memories that you want to enjoy in the later part of your life. Do not live with a life of regret. If you have to say something to people, say it. If you have or want to do something. Do it. Live a vivid and rich life. Share your life with people and enjoy other people. Touch others with your life. Bless others in your work, and enjoy the things and people around you that God has blessed you with, whether if you believe it or not.
Picture this: Life as you know it, is like the length of your keyboard. Eternity, is like the letter "O". It is a small circle, that has no end to it. Eternal life is forever and has no end to it.
You do not exists just because. You exists because God loves you. You are an expression of His love for you.
Think about it.

Life, in general.

2006-04-25T11:36:00.000+08:00

So I've been working alot lately, and it occured to me that I am out of school, and working now. It also occured to me that I am also working in the Pastry Kitchen of Raffles Hotel. It has been very exciting, but I have to admit, the daily grind has set in. I could go on and complain about doing the same dessert items again and again and be unsatisfied, but I decided it's better to be thankful for even getting a part time job in a pastry kitchen. I figured I could work on my time keeping skills, lowering the bar each time I churn out approximately 404 round scones for Hi-Tea. Freshly baked scones are, by the way, absolutely delicious with butter, and jam. It's better to eat them the day they're baked, but it is divine, to eat them hot from the oven. It's one of the pleasures I appreciate and enjoy very much.

I finished work at 11pm sunday night, had supper with two of my colleagues and got home only at 12:30am. I had only 6 hours of sleep before going to work again at 7am yesterday morning, and I was facing a 12 hour shift. I really needed a break, and I got one. Turns out that my name was cancelled and I'm not working the whole week. I was abit mad that no one had the courtesy to inform me. I have no idea who did it and it's weird cause I was specifically asked to do two 12-hour shifts this week because Executive Pastry Chef Kevin Curry is leaving his post at Raffles Hotel, moving on to China to work with Eric Perez and the Assistant Pastry Chef Anthony Poh, is taking part in the Asia Pastry Cup 2006. I guess they needed man power, and boy do we need more staff. It's always a mad rush everyday, thus the daily grind. Anyhow, no one has contacted me and I guess I'm having a much needed break. There are two new casual labourers anyway, and I'm not to worried about the production team (which is where I'm in) being overwhelmed.

More on life in general, I've been feeling very meh, or in-between times. I still don't know when I'm entering National Service, and there's so much wants that I want, and stuff that I want to accomplish before going in. I'm not even sure what I want anymore right now.

I don't know if a holiday would do me any good. Either way, I'd want to go somewhere before I'm grounded for two years in National Service. I could save enough money, and go away to the maldives, or some place like that alone, but I figured it'd be so much better to go anywhere with someone and enjoy the ride together. I guess that's what I really want right now. To build on memories, with people that I care dearly about and enjoy them.

The 12 Apostles and 4 Guys, Victoria,Australia
L to R: Jeremy, Julian, Me and Chris

I can't imagine going through life without a clue on what I did in my earlier days. I guess that explains why I chose to do what I really want, that is to study culinary, and not work in some 9-5 job with an attractive pay, that is still mine for the taking. I'm only working on a part time basis now, 8 hours a day, and I'm thinking, boy am I tired. Am I gonna jump into that? Most likely working more than 12 hours a day? And if Jeremy and I do open our own joint, we'll probably be clocking in more than 16 hours of a 24 hour day. I can't help but think, will I be tired for the rest of my life? Maybe, I guess. But I'm sure gonna have the time of my life, cause I will have remembered the first time Jeremy and I cooked together, the first time I baked my first batch of brownies and the first time I made a birthday cake for someone.
I thrive on memories of old, and I look forward anxiously to new ones.
It's gonna be awesome.

A Languid French Affair

2006-04-16T21:44:00.000+08:00

There's two thing I like about lazy afternoons.
One, they don't come very often, and is best savoured with good company.
Two, you don't need to worry about anything, and all you need is to enjoy the moment.

All you really need is some of the food you enjoy and just chill out and relax.
I've been wanting to just have bread, butter, cheese, and cheap white wine for the longest time, and go to the beach and enjoy it with someone. But I'm not really fond of the beaches here in Singapore. Anyway, it was just as well that CarreFour was having some "French Affair" thing going on, and I picked up said items, and headed to Jeremy's.
I'm tired of having to figure out what to do on weekends in town, and there isn't a better way to spend an afternoon with great company and simple pleasures.

I expected the usual exchange of dreams and aspirations and raves and rants with Jeremy, but he totally passed out on me.
I don't blame him though. The rhythmic pitter patter of the rain really sets the mood for sleep.

I figured I'll start without him and just enjoy the sounds of the rain. I totally would have made banana pancakes, if there were bananas that is. But bread and butter is just as good.

It was nice having dinner with his family, and it's awesome that everyone sits down at the table, say grace together and eat. It's a dying trend and I blame T.V box dinners and fast food. It's so much easier to buy take out food, and eat wherever. But seriously, imagine the fun you can have together as a family, cooking, eating, talking about the day and doing the dishes together. Or something like that. You know what I mean. Call me old fashioned, but I think it's so important for families to be really close like that.
And it's what the Church of God should be. Fellowship, and communion. A functional covenant community, where everybody loves one another and cares for one another.
I'm tired of reading in the news about broken families. Sons sueing fathers, Mothers dumping their own child in rubbish bins. It's sad, really.
Meh. The world is dying. Enjoy it while it lasts. Eat a cow while you're at it. They're delicious.
Jeremy's mom is awesome. She just brought up a tray of earl grey tea, rum & raisin chocolate, kit kat bars, dragon fruit and mangoes for us. I'm just gonna enjoy that alone for now. Jeremy passed out on me again.

You gotta have strawberries when you're Cameron Highlands

2006-04-09T00:19:00.000+08:00

Cameron Highlands
I went to the Cameron Highlands a couple of weeks back for church camp. It was an awesome time of hearing a man of God preach the word. He's 70 years old, and still going on strong. It makes me wonder if I'd even last that long. Hrmm.

Anyways, it's always nice to see how a fruit is grown, and where they come from. It only confirms that food does not come shrink wrapped in plastic from supermarkets. I'd reckon that the highlight to a trip to Cameron Highlands would be it's strawberries.

Rows of strawberries being grown in compost.

Here's a little one that's all ready to be harvested.

Just looking at these beauties makes me smile. The strawberries from around Cameron Highlands are very different from the ones from say America, or Egypt.
Now, the ones that I see in the supermarkets are huge, like they've been injected with hulk-inducing hormones. Sure, it looks like a real deal, to have a huge strawberry but seriously, they taste really bland compared to the ones from Cameron Highlands.

Cameron Highlands strawberries are full of strawberry flavour. No, really. Even the intense colour of it tastes like strawberries. It's rather squishy, compared to other strawberries and that only means it's really juicy.

I've came across these strawberries even before I went to Cameron Highlands, and I liked it so much, that I was determined to let everyone try it. And so I bought a kilogram of strawberries, made a chocolate fondue with the help of the hotel staff, and brought it up to the meeting for everyone to try. I didn't get to take a picture cause it was almost finished by the time I went up.
That's how good they are.
Meg had bought some too and I thought I'd dip them in some leftover chocolate for a picture.
The batch that she had bought were even smaller, just slightly over half and inch, and I couldn't help but think how awesome they'd be for petit fours.

If you're from around Singapore, you've got to go to the supermarket at Isetan Lido, and try them yourself. They're labeled as Grace Cup.
I'd really want to use these next time. Firstly, it tastes really good, and it's size makes it perfect for garnishing. Plus, it's compost grown, which means that it's not genetically modified.

We went to this place called Rose Valley, and they had mint growing there too.
There was a whole wall of these green gems growing, and I wished I could have candied them all.

Ipoh
We went down to Ipoh and stayed for a night, before leaving for Singapore.
There are several things worth checking out in the otherwise sleepy quiet town.

Ipoh White Coffee
You will not believe how aromatic and flavourful this humble cup of coffee is.
They're called white coffee because they are roasted with palm oil margarine and without sugar, resulting in a less darker roast than regular ones.
However, Ho Sen White Coffee roasts their beans with sugar caramel, and although not mentioned, I believe they're also roasted with palm-oil margarine.
This makes the beans more sweeter and flavourful when brewed. I've used them with tiramisu's and this gem of Ipoh has won my heart's affection, and has found it's place in my list of ingredients to use.
You have to try them yourself. Not just the packet 3-in-1 variety. They rely heavily on "natural flavouring", if you know what I mean.
Buy Ipoh White Coffee beans online!

Ipoh's White Coffee.

Here are the really cool bunch of people I hanged out with at the camp.
It's really awesome to have fun and spend time with people you care about.
Good food and great company are one of the world's natural pairing.
Kinda like chocolate and oranges.

La Dolce Vita

2006-03-10T00:09:00.000+08:00

I don't even know where to begin, so I'll just say it like it is.
I'm working in the Raffles Hotel Pastry Kitchen!

For the longest time, I've been wanting to work in a pastry kitchen. I didn't even know who to approach, or even wonder, who'd be willing to take me in. I'm thinking :" Who'd want some guy who hasn't worked in a pastry kitchen before. I've only got an interest and do some baking at home. All I've got is experience in a hot kitchen (that is, hot food cooking)."

Well it turns out, Raffles Hotel Executive Pastry Chef Kevin Curry, was willing to take me in. I managed to talk to him at the Chocolate Indulgence Event, and he said he'll take a look at my CV, but he couldn't make any promises.

Well, I got a sms from him last saturday, and started wednesday.

It's such an amazing opportunity and I thank God for the doors opened.
It's only been two days, but I've seen and learnt so much already. My eyes have opened to the world of pastry productions.

I work 8 hours a day during the weekdays, but for today, I thought I'd stay on and learn more.
I was learning more about the production for the restaurants that I'm attached to, but Chef Kevin roped me in to help for some event in the evening.
I missed dinner, but in all the rush, being hungry wasn't even on my mind.
Here's some of the desserts that we brought up in trolleys to some store room, and started plating them. This one was plated for the organisers. Funny story, the organizers requested for a dessert platter, and the big acrylic trays were brought out. We laughed and breathed a sigh of relief when they said there was only two of them.

I worked a little over 12 hours today, and stood for 11 hours. I'm dog tired, but having the time of my life.

Here's to the sweet life.
Cheers.

Working out the costs

2006-03-06T23:00:00.000+08:00

So Jeremy and I were having a conversation over MSN, and we were talking about how much it's gonna cost us for our education in the Culinary Institute of America.

Here's how one bit went...

Muzik. says: (22:51:05)
thats a rough 3.5k SGD a month
Does that shake come with fries? says: (22:51:10)
ouch
Does that shake come with fries? says: (22:51:18)
for school only?
Muzik. says: (22:51:36)
a month for 42mths
Does that shake come with fries? says: (22:53:32)
or is 3.5k a month with food and stuff?
Muzik. says: (22:54:25)
school, misc admin school stuff, materials.. lodging insurance, air fare and basic needs.....only
Sandwiches, they make good friends says: (22:54:48)
how do you define basic needs?
Muzik. says: (22:56:33)
nightlife, traveling the country, dining in places we've read and herad about, shopping and clothing, phone bills, extra income for rainy days, well basically having a life and not being total dweebs... well that'll have to be counted in another ball park
Sandwiches, they make good friends says: (22:56:50)
I love your definition of basic needs
Muzik. says: (22:56:57)
yeah
Sandwiches, they make good friends says: (22:57:01)
neato

Jeremy makes me laugh.

Tastingmenu gets schooled

2006-02-25T00:47:00.000+08:00

So the guys over at tasting menu are taking a week long boot camp at the Culinary Institute of America to see what it's all about.

It's a great sneek peak into the culinary school.

I can't wait to enrol myself in say 3-4 years time with Jeremy.

It's making me shiver, just thinking about it. It'd be a dream come true.
Dreams do come true right?

Deep Fried Mars Bar

2006-02-21T23:29:00.000+08:00

This is one snack that no doctor would approve.
Work was really slow today, and the greatest ever idea, for the day that is, hit me.
Buy mars bars, and deep fry them.
I remember a episode of a Cook's Tour, where this scottish lad shows Anthony Bourdain a chip shop that has those cholesterol laden gems.

The origin of the Deep Fried Mars Bar is shrouded in mystery, but it is believed to have first surfaced in Scotland's northeast, around Stonehaven.

Deep dried mars bars is no stranger in this land. There's a shop at Far East that has them, but I haven't tried theirs yet.

I made a simple batter consisting of hot milk, raw sugar, cinnamon, baking soda and flour.
Then I chilled the sliced mars bars for a while, dipped them in the batter and deep fried them.

When I offered the waitstaff / kitchen staff the deep fried mars bar, the reactions were mixed.
"What's that?"
"This is SO good."
"Huh!? I'm on a diet!"
"What?"
"Really?"
"No thanks."
*smiles* after putting one in their mouth, without saying a word.

Deep Fried Mars Bars

All I can say is that don't knock it before you try it.
Give it a go, and decide for yourself.

A castle in the air, or maybe not?

2006-02-20T16:45:00.000+08:00

I'm bored in class, waiting for the lecturer to figure out how to get the online quiz started, and I'm in that dreamy state once again. Yea, I'm talking about dreaming of your perfect home, travel plans, etc etc.
But right now in particular, I'm dreaming of the perfect kitchen.

I'd be crazy to have a walk in chiller installed at home. So here's what I think, is the next best thing.

Meet the Sub-Zero Pro 48.

I'd really love to install a Wolf Range too.

The Chocolate Indulgence Experience

2006-02-20T13:57:00.000+08:00

Did anyone else go to the Chocolate Indulgence with Oriol Balaguer? I had an awesome time there, with an amazing story. I'll post about it later.

Here's a teaser.

The Bar, just before entering Jubilee Hall.

Check back soon!
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Right! They weren't kidding when they said that the event was a chocolate indulgence.
I've never seen so much desserts in one room. Ever. It was an experience alright.

Chocolate Margaritas and Chocolate Mojitos at the bar.

World acclaimed pastry chef Oriol Balaguer from Barcelona has worked at three-Michelin-star Restaurant Martin Berasategui as well with the Adria brothers, Ferran and Albert of El Bulli.
He now runs his own studio in the Catalonian city.

Hand made chocolate masterpieces by Thos.S.B. Raffles Chocolatier Chui Foong

More of Chef Chui Foong's delectables.
--------------------------------------------------------------------------------

Raffles Hotel's Executive Pastry Chef Kevin Curry demonstrates the art of chocolate painting.
3rd Picture from top: Papaya puree with hints of curry powder layered with coconut rice puffs and diced blood orange and mango with Cilantro.

Kevin Curry's chocolate art and young fans.

Vincent Bourdin, Valrhona Regional Far East's pastry chef consultant explains his dessert, a trilogy of marshmallows.
2nd picture from top: Chef Vincent hands out a skewer of marshmallow.

Model wears a chocolate hat, and hands out decadent chocolate desserts.

A tower of Valrhona chocolate that I'd love to take home.

Chocolate bon bons! Chocolate truffles dipped in dark chocolate, placed on a dessert spoon and then heavily dusted with cocoa powder. There's nothing pretty about eating this bon bon. The chocolate coating and cocoa powder formed a sticky mass in my mouth. Very unglamorous. I needed a napkin for this one.

I apologize for the lack of quality in these photos. I don't do well with a tiny camera, and the desserts were set upon a table, that were suspended from the overheard mountings. It swayed occasionally from the slight bumps it receives from people shuffling from table to table.
It was really pretty, but not very camera friendly.

Oh yes, the amazing story. I was going to make payment at the event itself, and when I arrived, I took out my debit card, satisfied with the money that I'm about to spend. It turns out that they couldn't charge my debit card, and I had a dialogue with the man that went something like that:
"I'm sorry sir, we can't seem to charge your debit card."
"What?"
"Yes, there seems to be some problem processing your card."
"Right..."
" That's okay though, you can just come through."
"You mean I can just walk on right in?"
"Yes sir"
"Serious?"
"Yes, since we can't charge you, this will be complimentary."
"Shia, thanks man. I really appreciate it."

That was really awesome. Now, logic will tell me to be reasonable, and tell myself that it's Raffles policy or whatever, to not refuse guests. Or quite simply, I was very lucky.
I don't believe it was either of them.
I believe it was God's blessing upon me, to enjoy this whole event.
I was low on money, but still willing to spend on this event, and it's so great that I could enjoy it for free.

I'm really glad this whole thing happened. I learnt so much about the whole pastry scene, and I have so much more ideas after sampling 95% of all the desserts. Never in my life have I eaten so much desserts within a span of 2 hours. And I lived to tell this story.
Sweet.

Everybody loves a good sandwich

2006-02-19T00:51:00.000+08:00

It's versatile. Take two slices of bread, any kind, and raid the fridge.
Here's what I found yesterday morning, and had for brunch.

Grilled Salmon with Alfalfa and Cherry Tomatos topped with Cream Cheese

Grilled Shabu Shabu Beef marinated in Chilli Oil and Alfalfa
The shabu shabu beef went sizzle sizzle, instead of swish swish, as its name means.

The alfalfa and cherry tomatos were leftovers from the tuesday night dinner and, get this, the salmon and shabu shabu beef were leftovers from the chinese new year steamboat dinner. A whole month ago. But hey, that's what you're suppose to do with leftovers right? Shove them in the fridge, and eat them another day.
As most of us would say: "Caaaannoooot waste! Keep! Keep! Next day still can eat!"

Sandwiches, are the perfect quickie meals.

A day in the life of a kitchen junkie

2006-02-17T00:12:00.000+08:00

So I worked the opening and closing shifts again today. All 11 hours, with a 45 min break for both lunch and dinner altogether.
I remember my first day at the job where I work at currently, and if you've read Kitchen Confidential, by Anthony Bourdain, or seen the episode where he goes back to Provincetown, Massachusetts, I had a similar experience. I was stationed at the deep fryer, and I was just standing there, not knowing what to do, looking around and panicking. I smile each time I remember my first time I worked through a dinner rush. Good times. It's been almost a year now, and more recently, I'm working three - four times a week. I'm dog tired after each day, but I look forward to the next.
I've thought alot about it. I can't say that I'm an authority on kitchen life, because I don't work 7 days a week, but I've gathered enough thoughts and opinions.

Here's a breakdown of life in the kitchen today:
The day begins, and you go to work. You set up your station and make sure your mise en place is set, and ready to go. This is essential. If you don't get it right, your flow of operations will be interrupted when certain ingredients run out. Orders keep coming in, and you just don't have the time to slice or dice this or that during rush hour. Preparation is everything.
You eat lunch before everyone else. That's because you work when people are having lunch.
Then it's lunch time. The lunch rush comes, and you get into the "zone", when everyone, who's normally chatty and friendly, suddenly become orgres in white jackets. Flipping at anything that they don't agree with. After 3pm, everyone's the friendliest guy again, and more preparation takes place. Slicing this, dicing that, stirring pots, portioning food, etc etc.
Then it's dinner time, at 5 pm. Yea, 5 pm, you eat before the public eats dinner, and rest up before the dinner rush hits. It's 6pm now, everyone's talking and joking around. It was even more interesting today, because there were only 4 people working the line. There's normally 7 or 6 guys, two on the sauté station, one at the broiler station, two at the salad/deep fryer station and one at the pizza station and the last man at the back, doing more prep work for the next day.
However, today, there was only four.
It was intense, but really fun. We were all talking and joking around, saying that this is the record, for having the least amount of man power in the kitchen ever. The dinner rush hits, and we're all in that "zone" again. The pizza guy helping the sauté guy and salad guy whenever he can, the broiler man on both broiler and sauté. The dishwasher who's really interested in working on the line took the opportunity and had a crash course on pizza making, and helped with the pizzas.
The night ends and we're all sitting down, and having a drink. It felt like such a cliché, but I guess thats what it was. Four guys, talking about whatever after a long night, and having a good time.
Here's a picture I took with one of the guys today, who taught me alot in my first few weeks at work.

Gilbert and I

I'm just thinking on the whole kitchen life aspect.
It's social suicide. You work when people are having their time off. Goodbye to weekends and public holidays. The hours are long, and you're on your feet almost 80%-90% of the time.
Your feet aches and you're dog tired after the whole day.
What about family and friends? It's not too bad now that I'm only working part time now.
But if this is the career that I've chosen and want to pursue, what I'm tasting now is only abit of what is more to come.
Jeremy and I have ambitious plans of opening and running several restaurants together in the future. It works out really well. He has a passion for hot cooking, and I have a passion for pastries and desserts. We're perfect for each other. Not in that way though, if you know what I mean.
We're totally full on family guys, and it'd be terrible if we couldn't spend time with family and friends. We've talked about having a main place, which would be our base of operations, our friends, or maybe even girlfriends or wives would come in, shopping bags in hand, and sit in their favourite corner. We'd complain about their shopping habits, but laugh it off cause that's what we'd do too, and maybe our kids if any would come in, and be doing their homework in the corner, or something like that.
It's all wishful thinking now, but there's nothing that Jeremy and I would want to do. We're not a 9am-5pm type of people. Desk-bound jobs totally bore us. Even if we do make it big, and become fancy chefs, we'd still want to work the line, remembering what it's all about.
Serving food to people, just because it gives us pleasure. I'm sure all of you who cook for your friends know what we mean.
So what if we spend money on fancy ingredients? So what if the ingredients cost alot?
It's all about the joy of cooking, being able to serve good food to loved ones, and enjoying the rewards of knowing that someone has enjoyed the meal that you prepared with your own hands.

Cheers.

A Dinner for Two, and Two.

2006-02-16T00:22:00.000+08:00

I'm not one to celebrate Valentine's Day, or advocate it.
It get's really expensive eating out on that day, since it's the perfect time to pull off a con job on couples.
So when my friend Clayton calls and asks me where he should go, I thought I'd be cheeky and ask if he wanted me to cook for them.
And so, I had the joy and honour of cooking for Clayton and Esther this Valentine's Day.
I had a great time planning the menu, going marketing, preparing the mise en place (say, meez-ahn-plahs) the night before, and cooking on Valentine's Day.

The evening got more interesting when Teri came over, bringing coffee and rib eye steak at my request, and just having someone to talk to did't make the evening too quiet.

Here's what Clay and Esther had.

Grilled Eggplant and Asparagus with Rocket, Butter Lettuce, Alfalfa and Grilled Portabello mushroom dressed with Limoncello Vinaigrette.

Baked Miso-Glazed Black Cod topped with Nori, and Tobiko served on a bed of Sunflower Sprouts tossed with Mirin, Rice Vinegar and Seasame Oil

Blueberries with Lime Sugar

Organic Beef Tenderloin on the grill

Organic Beef Tenderloin with Creamed Spinach

Steak and Eggs

In between the 4th and 5th course, Teri got hungry and I realized was really hungry too, and I made her get cracking on our dinner.
I can't believe I've never heard of Steak and Eggs before. I find it extremely odd, but it was really good. Apparently it's an all-American diner type of food.

Strawberry Jus with Steamed Meringue and Honey

Strawberries on Honeyed Mascarpone on Candied Mint Leaves and Chilli Padi Chocolate Truffles

I had fun doing the whole thing, and I'm glad I was given opportunity to practise what I love doing. I received constructive comments too, which I valued very much. I've alot to learn and I concluded that it's best to actually try the food that you're going to serve.
Save for tasting the miso marinade, I have no idea how it was with the cod fish. I understand that it's abit overpowering, for the cod fish, which I think already taste really good without any flavourings. And the strawberry jus was abit too tangy, for a refreshing finish. I've also learnt to be more organized when the spinach was cooked to a mushy slop when I left it unattended while reheating. Doh!
I really need to work on presentation too. I found them abit too tacky.
The strawberry jus screamed :"You're trying to hard to make this look good!"

Anyways, since monday, I've worked the opening and closing shifts, which means working from 10:30 am to 10pm. I reached home close to 11pm, prepared the mise en place till 2am in the morning, sleeping at close to 4am. Waking up at 8am tuesday morning to prep somemore and go marketing at Tekka Market (It's a local wet market), going to work again at 10am, and work till 2:30pm. Then helping another friend, Isaku, plan his Valentine's Day dinner and do the marketing at the supermarket. Going home again for a breather before setting the table and starting dinner.

Right now, I'm physically tired and exhausted. Will I do it all over again? Yes.

Here's a quote from my good friend, Jeremy.

Cooking is a servanthood. It is humility in passion.
-Jeremy Lim

Hear all ye good people, hear what this brilliant and eloquent speaker has to say!
I'm in total agreement with Jeremy.

Thanks Clayton and Esther, I'm glad you enjoyed the dinner.

Sugar High Friday Wrap : Recipe For Love

2006-02-12T23:16:00.000+08:00

Here's the round up for this month's Sugar High Friday compiled by Jennifer of Taste Everything Once.
Just look at all the pretty desserts!

SHF#16 - Recipe for Love

2006-02-11T01:22:00.000+08:00

It's my first entry for Sugar High Fridays! The brain child of The Domestic Goddess, it's a once a month event, where food bloggers the world around are invited to take part and post about their experience, making the dessert that revolves around the theme.

For this month, Jennifer Olsen of Taste Every Thing Once hosts this event. (Thanks Jennifer!)
And for this month, it's all about the love, baby.

Say "luuurve" in a low manly voice, and it makes me feel bittersweet.
For one, it's overated. But it's, well, love. That silly little thing that everyone pines for, at some time of their lives. Well, almost everyone I guess.
Love oughta be celebrated 24/7 anyways, Valentine's day is so, passé.
That's enough bah humbug from me now. On to the recipe for love!

For this round of Sugar High Fridays, we're tasked to find and use an ingredient that is reknown for its aphrodisical effects and build a seductive dessert around it.

Hmm, yea okay, dark chocolate it is.

Two doctors once discovered that chocolate contains phenylethylamine, a chemical that releases "feel good" endorphins. But later studies have proven that even though chocolate has this ability, it does not significantly affect the brain in any way.

However, if you've watched Chocolat, it will leave you convinced that chocolate really does the trick.
Whatever it is, dark chocolate taste really, really good.

There isn't anyone to share this little creation of mine with, but I was fortunate enough to find some people to enjoy it. There was a ladies meeting at church earlier on, and I thought it'd be fun to make the dessert for them.

For this dessert, I've toyed with the idea of using roses. I thought it might be rather "anti valentine's day" to eat rose petals, but they do look really pretty, and using them as a garnish against the white mascarpone would be awesome.
The only problem was getting roses, that weren't grown with harsh chemicals, which would totally render eating it a risk. Sure, I could wash it out with chemicals to cancel it's effects, but the whole idea of using chemicals makes me wanna curl.

Stawberry White Zinfadel Jelly with Cream

I recently tried using gelatine, and I'm pretty happy with the results. This was my first try working with gelatine. I love the idea that you can turn any liquid into a gelatinous blob. It makes the perfect base to build desserts in a cup.

To build this dessert, I started with a rose tea infusion and a bottle of Jacob's Creek Sparkling Rose Champagne and turned it into jelly. Then, a dark chocolate ganache, makes the second layer. This bit gets abit tricky. Anything made with gelatine turns back to liquid when it gets warm, so I figured it will be best to cool the ganache first, before pouring in a layer. The third layer is filled with mascarpone, which is simply luscious and indulgent, sweetened slightly with some honey. And finally, a strawberry with such an intense red colour, that screams: "Quit taking photographs of me and pick me up already!"
As for the ladies meeting however, I left them with whole strawberries and some cream, whipped with a trickle of scotch whisky and vanilla.

I haven't really thought of a name for this "naughty contribution" as Jennifer puts it.
I guess I could call it, "Simply Loving It". Or something like that.

SHF16

Melborune Australia, part v

2006-02-06T01:07:00.000+08:00

So it 's night time in Melbourne. Armed with a camera and permission to have the car, I went gallivanting around Melbourne. I had planned to drive to Williams Town, a nice little community further west of St Kilda, and take photos there.
I reached a dead end in Port Melbourne 20 minutes into my drive, and there wasn't anything there. I did enjoy the night breeze there when I walked around for abit.
I figured I should look at the street directory and I realized that to get to Williams Town, I'd have to take the Highway there. Now, with less than 20 hours of driving experience (ever since I got my license), the dark Australian night, and the lack of local road knowledge, I decided on going ahead. I reached another dead end, in some secluded warehouse area. This is where I decided I want to test my sister's Mazda 6. It was a dark and wide empty street. The moon was shining brightly, and the streets dimly lit. I pushed down on the accelerator and went roaring down the street. What a rush. Reckless, yes, but fun.

It was already 10pm and I figured it was too late to go to Williams Town. I settled for some night photography in the city.

Stars in Federation Square

A tall and pretty Christmas Tree!

Flinders Train Station

It's 30 minutes before midnight now, and I was in need for a snack. I headed to Acland Street in St Kilda and looked around.

Here's of the few cake shops that Acland Street is known for. This one was still opened at 11:30pm.

Cakes and Pastries line the glass shelves.

Inside the shop

Chocoalte truffles! Candies! Sweets!

One last look

I've had burgers at this place before. Pretty decent burgers. Well at least better than any fast food joints

The Midnight Snack.
A Grilled burger with blue cheese.

An interesting thing happened while I was walking back to the car after getting my burger. A couple was arguing loudly, and the guy was verbally abusing her.
I stopped to wait and see if she'd need help. Call it the "kay poh" (busy body) in me, or whatever, but the guy had her up against the wall, and you just can't walk away from that. What if she needed help eh? Anyways, by now, a thai family that was closing for the night stopped to watch too. It was a really heated arguement, and this cyclist got off his bike and steps in.

Cyclist: "Hey buddy, you're not gonna hurt her are you? If you are, I can't allow you to do that"
Angry Man: " Mind your own business man!"
Cyclist:" Look, I'm not going away, unless you tell me you're not gonna hurt her."

The cyclist eventually stepped back, and watched from a distance. The man yelled at the girl somemore and finally left.

People like the cyclist, warms me. It warms my heart, to know that some people do care. It's so basic, to just be human, and help one another.

These past few months, I've been helping random strangers on the street, and it's a wonderful thing. A lady was helping a man get out of the taxi and onto this wheelchair, and a slight incline posed a challenged for her. No one, close to her offered to help. I just grabbed the handles and pushed the man up into the level pavement. The lady was pleasantly surprised.

It was night time and Jeremy and I were at the bus stop near CarreFour at Suntec. A Indian man was studying the bus guide. He seriously look puzzled, and so I just asked him where he was going. Despite the heavy Indian accent, I understood where he wanted to go, and advised him on which bus to take. The bus came, and he stood at the edge of the bus stop, and the bus whizzed past him. Confused, he asked the man behind him why didn't the bus stop. The man told him in a loud voice and in a condescending manner, that he needed to flag down the bus with his hands.
Wow. My faith in mankind died then. We started talking to him about life in Singapore versus life in India and exchanged contacts. He's going back to India soon and we're suppose to meet up with him yesterday, but he hasn't called me back. Oh well.

And just last saturday, Jeremy and I were at suntec, and when we walked past this shop near an entrance selling knick knacks and stuff, a gust of wind blew down a whole stand of ear rings. The lady was dealing with a customer, and yea, we figured she'd need help with the mess.

Now, I don't mean to put myself up on a pedestal, or suggest that I am better than anyone in terms of morals or whatever. It's just that maybe if we all smiled a little more at strangers, help one another out, without expecting any returns, and give more of ourselves a little more, the world will be a better place.

Enjoy.

Melbourne, Australia, part iv

2006-02-04T01:32:00.000+08:00

It was about a week or so before I left for Australia, had I come across an article in the papers, suggesting that Pellegrini's Espresso Bar was one of Melbourne's best kept secrets.
It is. I had trouble looking for it, not knowing if downhill will lead me nearer or further away from 66 Bourke Street.

I finally found it, after walking uphill and past it. I asked the nice lady at the book store next door, if she knew where Pellegrini's is, and she smiled, and said it's just next door. Doh!

Here's the view from the front entrance. It felt like I had walked into a movie set. The checkered floors, worn out bar seats, wooden counter top, the aroma of coffee hangs in the air, the bar, interestingly adorned with pictures of people and currency from all over the world are taped on the shelves.
There wasn't a menu available, and it dawned upon me that I'd have to recollect what little memory of Italian food dishes I know if I were to have any food.
None
I looked up at the wooden board that offered some of it's dishes, and I muttered something that I saw in the lower right corner.
This was what I ordered. My eyes doubled its size when I saw it. A hearty dish, enough for two. There were spinach and crumbled meat balls in it. Very delicious.
Eating it was rather surreal. A nice old lady cooked it, and it felt like mama had made me a meal. The atmosphere was dead quiet, save for the occasional musical soliloquy from an Italian man. It was like I've walked into a whole new world.
Here's the guy, who was holding the fort. I asked if he was Mr Pellegrini. He isn't.

I figured that being an Espresso bar, they have had to have an affogato. Espresso and Ice Cream equates to yum.
That's mama, who made me the spaghetti dish, standing in front of the dessert table. I could hardly finish the spaghetti, but I was not about to walk away from this bar without having a dessert. There were too many to choose from, so I asked the nice man at the bar for a reccomendation.
The home made Apple Strudel. The man said that it was a favourite here.
He asked me if I had wanted some whipped cream with it. Now, I wasn't sure what kind of whipped cream he had to offer me. I was hesistant. If he had whipped out a can of EZ-WHIP, and sprayed white gloop on the strudel, it would have changed everything. Imagine my joy when he took out a bowl of whipped cream and plonk a huge dollop on the strudel. Simply Divine.
I was gonna need something to wash everything down, and I had seen him slushing some granita in a cup. I figured I'd have one too. A perfect finish to a hearty and delicious meal.

I loved everything about Pellegrini's Bar Espresso. From the honest dish of pasta, the rich atmosphere and to the wooden spoon the man had used to dollop the whipped cream.
I walked out, very full, but satisfied.

Add this to your list of places to go in Melbourne.

Pellegrini's Bar & Espresso
66 Bourke Street
Melbourne, Victoria, 3000

Previously, on aroundtheworldin40winks...

2006-02-04T00:37:00.000+08:00

...I was going at it, updating at least once a week or so.
But all the hustle and bustle of the lunar new year, school tests and what not has led me to neglect this blog.
Anyways, my apologies if I've left anyone wondering if this blog has died or something.
Moving on!

Melbourne, Australia, part iii of n parts

2006-01-05T21:53:00.000+08:00

This café latte was too pretty, and I couldn't pass up taking a shot of it. My dad ordered it off some coffee joint at Crown Casino. I can't remember exactly what the place is called, but it sure wasn't some fancy schmancy coffee place that's called Coffee Connoisseurs.
While I'm no authority on pouring the perfect cup of coffee, it can't seriously be all that hard to pour a pretty one, once you've learned it.
Coffee here don't really impress me. Most of them are Foamy and bubbly. Eugh.
I'd rather go for kopitiam coffee. Thick, aromatic and absolutely divine to have.
It wouldn't hurt to treat someone to a stunning presentation before having that caffine fix.

Kids dodging the water fountain outside the Crown Casino.

Prahran Market Courtyard

Prahran Market is Australia's oldest continually running market. It's been around since 1864!

The Meat section of the market.

While most people head to Chapel St for some shopping at fashionable outlets, I'm here for a different reason.

The Essential Ingredient

I chanced upon this culinary wonderland on my last trip, and I came back looking to get a grater and tart pan.
It's a pretty pricey place, but if you want to shop at a place with a wide range, or immerse yourself in all things culinary, then this is the place to go.
Overall, very pretty to look at, but expensive to shop at. Especially when you can get some of the stuff at other places.
I got a cusipro grater, here, but there were some cheaper at the South Melbourne Market. A whole two Australian dollar. Yea, I'm cheap.
Anyway, I got a rectangular tart pan that was made in France, something that I was looking for, but I had it returned the next day because I found another similar one, in the city, except that it was made in China.
Yea, I'd travel all the way back to exchange it, because I am that cheap. On the upside, I got the Dessert and Wine book by Lenôtre & Olivier Poussier. Something that I've been wanting to learn more about. Dessert Wines, mmm.

Here's a look at The Essential Ingredient
The manager on duty was kind enough to let me take pictures.

The Cashier

Bottled Gourmet Items

Cutleries, Plates, Bakeware

Chocolates, Graters, Pots and Pans

Bake Ware

Culinary Books!

Knives, Copper ware and more books

The Essential Ingredient
Melbourne
Prahran Market
Elizabeth Street
South Yarra VIC 3141
Telephone : (03) 9827 9047
Facsimile: (03) 95203297

The after browsing treat: A Flourless Chocolate Cake

Cake Deco
This is where I found the cheap tart pan. It's a cramped little store that sells all things pertaining to Cake Decorating. Books, candles, plastic decorations, moulds, pans, cardboard rounds and squares, ribbons, food dye, etc etc. I got Edible Gold Flakes here too!

Shop 7, Port Phillip Arcade
232 Flinders Street, Melbourne
Telephone : (03) 9654 5335
Facsimile : (03) 9654 5818
Website : www.cakedeco.com.au

Well, that's it for now, I have two cakes, pizza dough and the mise en place for the pizza to prepare.

Enjoy!

Melbourne, Australia part ii

2005-12-30T01:34:00.000+08:00

I'm not much of a breakfast person really, but in Australia, there're many reasons to get up early and head on out for a hearty breakfast. One good reason being, getting up early gives you the whole of mid morning to walk off that breakfast, in search of lunch.

Sausages, Mushrooms, Bacon and Eggs on Toast

Poached Eggs on English Muffins with Mushrooms, served with Hollandaise Sauce

Double Stacked Fluffy Pancakes with a mixed Berry Compote, served with Double Cream

We had breakfast at this place just outside of the South Melbourne Market.
There are several cafe's in and around the area for good eating.

The last time I went there, we had breakfast at this little cafe that serves organic food.
The pancakes were deliciously. Maybe it's true that organic food taste better. Maybe.

Organic Pancakes with Burnt Orange and Blueberry sauce topped with Mascarpone cheese

Poached Eggs on Toast with Mushrooms and Chorizo Sausage.

We stayed home for lunch that day because my sister had to hurry on home and get ready for her graduation. And that is the story of how I cooked my first chinese stir fry.
My mom really should have more faith in me. She asked if I had added any water and some cornflour to thicken the sauce when I finished cooking it. yeesh.
I guess I passed the test when no one complained. Or maybe my parents were really hungry, and were hankering for anything chinese.

Chinese Stir-Fried Beef

Graduation Night!
Good Job Lynn!
Graduation Night

Hazelnut Crunch Chocolate Cake

2005-12-29T01:58:00.001+08:00

I'm beginning to enjoy making cakes alot these days. It's something that I've always wanted to go into, but never did found the time or reason to.
A whole slew of birthday's this december gave me good reason to begin working on cake decorating techniques.
It's alot different from your bake-in-a-pan goodies like brownies and crumbles.
There's the fragile layers of sponge cake to deal with, making sure the cuts are satisfactory, filling the cake evenly, and glazing or covering it properly.

Here's what I've learnt so far:
Off-set spatulas are the second best tools (The first are your hands).
Go for longs ones. They help with lifting fragile layers of cake. I've learnt never to lift the layers with your hands. Gravity makes short work of the thin rounds, and the sides break off when you attempt to lift them up.
Off-set spatulas make short work of glazing a cake too.

Cutting even layers of cake gets easier with practise. Or you could use a nifty cake layer cutting thing. It's a frame that's 10 inches wide, with a metal wire across it that is height adjustable.

The freezer is your best friend. It makes glazes set quickly, so that you can transfer the cake to a cake board.

Overfilling a cake causes the filling to erupt around the sides, breaking through the glaze. A bumpy bus ride dosen't help also.

Now, I just need to work on covering the sides properly. Especially with whipped cream.

I give you, the Hazlelnut Crunch Chocolate Cake.

Hazelnut Crunch Chocolate Cake

Enjoy.

The feast of two kings and a queen that was inspired.

2005-12-28T00:54:00.001+08:00

The planned Christmas Dinner went well.
It never would have been possible without Jeremy's help, my "other half" in my culinary dreams, and our passion for good food.
The plan was simple. He makes the appetizers and main courses, I make the dessert.

You'd think that after preparing a meal of a Rocket Salad with Mushrooms, Cherry Tomatoes, Feta Cheese and grated Parmesan Cheese, Bruschetta, Roast leg of Lamb with Thyme and Garlic, Roast Beef that has been massaged with Dijon Mustard, wonderfully moist Mashed Potatoes, a Strawberry Soup with Orange and Rosemary Sorbet and Tiramisu, you'd be tired, and full.

Well yea, we were all full, but why waste the leftover tiramisu (All four slices)?
There's something about digging into food that's left in its pan, and just talking.
Good times guranteed.

It's late into the night, we're hungry again, and that's when the feast begins.
Left over eggwhites from the tiramisu were fried with mushrooms, and I got the bright idea of frying camembert cheese. My sister says it's wondeful, when dipped in batter and fried, but I thought I'd just coat it with seasoned flour. I thought I had fully understood frying, after all those months of working the frialator at work. But double coating camembert cheese for frying, is not good. I can't wait to try it battered. Or breaded.

The overflow of feasting carried onto the next night. My wonderful friend Teri, took Jeremy and I, for good old "Zhi Char" food in Chinatown. We had Chee Cheong Faan, Minced Pork and Liver Porridge, Stir Fried Baby Calamari with ginger, Slice Fish Noodles, Fried Prawn Paste Chicken,
Fried Kai Lan vegetable with garlic (and MSG, ack).
Oh, and it dosen't end there.
After dropping Jeremy off at the army camp, we decided on going to Liquid Kitchen, this snazzy watering hole along Upp. Thomson Road for a Chocolate Fondue. It had your usual Marshmellows, Strawberries, kiwis, and grapes, which I thought was rather odd, but it worked.

It also dosen't end here.
The next day for dinner, we headed to the American Club where we shared a large Nacho Machos ( Tortilla Chips with jalapenos, tomatoes and green peppers, mozzarella cheese, and salsa and sourcream on the side), and a Bacon Cheese Burger with fries on the side. I'm talking about a real burger. Not marinated pieces of cardboard, microwaved, dressed up with garnishes and disguised as a burger.
All this washed down with a chocolate milkshake.

I thought it'd end there, and we'd wrap up the night with a movie. It's a shame it didn't work out, but we had gelatos. There's this gelato joint called Gelatissimo, and I had a hunch it was Australian owned. And it is.
The service was excellant. I believe the staff were trained, or rather, they were actually interested to serve you. It was a good experience, albeit a short one. Ordering and receiving the Lemon and PassionFruit Gelato was a breeze. Good on them for good service. It's so hard to get good service these days.

Too bad I didn't get time to take pictures, but I had a blast this past few days.

Maybe the feast that started with left over tiramisus' and eggwhites will continue over the next few weeks.
I keep telling the two: "We'll stop in February, when Teri goes back to Perth."

Melbourne, Australia

2005-12-20T13:31:00.000+08:00

I thought I'd actually have more time in Melboourne, but it turns out, I've been sleeping in Singapore time, and waking up in Australian time. That means I managed an average 6 hours of sleep each time. So much for wanting to post on the Ipoh trip while I'm in Melbourne.
It'll come, soon.
Really.

So I've been eating, alot, this past week, and I have to say, sandwiches are just about one of my favourites. It's essentially a meal on it's own. A whole meal, between two slices of bread. What you can have in between is only limited by your own imagination, and you can take it wherever you want. Neat, hey?
I had one with Alfalfa, lettuce, tomatoes, turkey and sour cream in Melbourne.What a lovely odd combination, eh?

Oysters Kilpatrick

Mussels cooked in White wine

Double Chocolate Tart

Pavlova with Burnt Orange & Passion fruit sauce

This was some of the food we had at the Waterfront - Seafood Grill, Sushi & Oyster Bar. It's a nice little place on the banks of the Yarra River, within the Crown Casino Entertainment Complex. It's a really popular place, and there's always a queue. One thing I suppose they could improve on, is to at least, not let the pre-cooked food be seen. Well, it wasn't exactly in full view of the general public, but I was looking into the kitchen, and there were stacks of fish fillets, whole fishes, etc. They could have shattered one's world, who once taught that everything was cooked to order. Well, not everything is pre-cooked, and not every restaurant pre-cooks their food. It depends on the owner/s or chef's. I am, pretty dissapointed that Waterfront pre-cooks their fish. I don't mind waiting 20 mins or so for a baked whole flounder.
Oh well.
Anyways, It's pretty pricey, as with all fancy schmancy restaurants who provide good service and are located on prime locations.

A funny story about the Pavlova. I was scooping out the meaty bits of the passion fruit, and I began trying to seperate flesh and seed, spitting them out. Lynn, my wonderful sister gave me a funny look, and said that you can eat the seeds.
It was my first time having passion fruit. Oh well.

Consider this part 1 of 2, or more if I'm lazy.

Christmas is round the corner, and there's so much to prepare.
There's the cookies, caroling practise and the gospel for caroling on saturday, Birthday Cup Cakes for a friend (Yes you! Clayton!) on friday, possibly some Christamas Bars on Christmas morning, and the to be, awesome dinner, Christmas Night.

Have yourself a merry little Chirstmas, and be glad, cause Christ the Saviour is born.
Hope, is at hand, because God, is with us.

Saint Kilda / Fitzroy Street

2005-12-12T21:12:00.000+08:00

I was walking down the all too familiar wooden plank, that takes me to Fitzroy Sreet and it feels like I'm just leaving home to get dinner.

I've been in and about the St Kilda area a couple of times from my previous visits. It's a nice little community, packed with bars/bistros//lounges and restaurants.
Just next to the Metropol Apartments are a couple of bars, and restaurants.
Fitzroy Street, just round the corner, will leave you dawdling up and down the street.
There are many places to choose from.

And if you can't decide, there's always more at Acland Street, a ten minute walk away or a 5 min tram ride.

Meat Lover's Pizza

I decided on a meat lover's pizza at Topolinos, to go.
It's an Italian joint that serves, well, typical Italian food. Pastas, Risottos, Lasagnas... you get the idea, hey? It does have a very large selection of Pizzas though. Twenty-nine varieties to be exact. Undoubtedly, there's also your surf and turf, which in my opinion, is very Australian.

The best place to have Italian food- as any self respecting Italian will tell you, I believe-, is at Lygon Street. Otherwise known as Little Italy. I've walked by once during my last visit, and charming Italian men, both young and old, greet you from their trattorias. It's a nice area, but a tad bit to expensive for those who have their purses strings tighten.

Oh well, tomorrow is a new day, and we'll see what it brings.
I'm torn between Hot Chocolate at Cocoa's or Bratwurst with sauerkraut at Queen Victoria Market.
In anycase, I get to drive tomorrow.
Hooray!

Aussie Aussie Oi! Oi!

2005-12-12T08:57:00.000+08:00

So there's 20 minutes left before I board a plane to Melbourne, and there's a wireless network available, what do I do?
Rant.
I am so blessed to be enjoying all of this right now.
Here I am with high fliers, in the First Class Lounge of Singapore Airlines, enjoying a nice breakfast (they have a food station, serving wonton noodles! A la Min, to boot!) ending it off with Ben and Jerry's Chocolate Fudge Brownie (hey, so what if it's only 8:50am right now, it's night time somewhere else in the world), and typing this entry on a Powerbook. And for a week long, I'm sure I'll be off in search of great food, and hitting several establishments that I've planned to check out. There's opportunity for me to drive, and there's all of God's glory in nature to take in while I'm there.
How sweet is that?

The question is, does this make a person truly satisfied?

No.
There, I said it. It's relative I guess, happiness that is.
I'm sure there's someone who wants to be in my moccasins right now.

It's interesting to note that from a survey, Nigeria was voted the Happiest Nation on Earth.

I'd reckon that the Kingdom of God will be the happiest place. Ever.

Revelation 21:4
He will wipe every tear from their eyes. There will be no more death or mourning or crying or pain, for the old order of things has passed away.”

Heaven will be a perfect place.

Anyhow, I have to leave now.

Ps: The Ipoh post is coming soon. Really. I'll have more time In Aussie.

Chocolate Cake

2005-12-03T12:47:00.000+08:00

Chocolate Cake

It's a wonder how something so simple and basic can turn out into such decadence.
This chocolate cake is just a creamed butter and sugar type of cake, with eggs beaten in one at a time, chocolate stirred in until just incorporated, and flour gently folded in.

With such basic ingredients that can be found in any well stocked pantry, you simply can't skimp on quality.

It's only 5 ingredients, and that's where you're gonna need to draw the goodness from.

Valrhona is my choice of chocolate, and for this number, Valrhona Guanaja (70%) was used.

I particularly like President's Unsalted Butter. It's a high quality butter made from pasteurized cows milk and a product from France. It has a slight hint of sweetness, which won my affection some time back.

Vanilla Sugar

It's always a good thing to have a stash of vanilla sugar in your room (or kitchen).
It came in handy this morning.
It's basically vanilla beans kept in an airtight jar with castor sugar, and it makes a great decor piece.

With all that is said. I want to leave you with one thought.
"It's sooooo seeeeem-ple! You use goood quah-lity ingredients, you get goood quah-lity dessert! Enjoy!"

The Truth Is Out...

2005-12-03T01:57:00.000+08:00

Yes, it's true. Betty Crocker is not a real person.
She's the creation of Corporate America.
More of it in this site.

What about Sara Lee, you ask?
She's real alright, but not quite in the business.
More on her here, and here.

If you ask me, I think Julia Child is the real "Betty Crocker" or "Sara Lee".

Bon Appétit.

Kourapiedes

2005-12-01T00:04:00.000+08:00

Kourapiedes.
Essentially known as a delicate shortbread.
Affectionately known as, buttery greek goodness. Or so I call them.
In the Oct/Nov issue of Vogue Entertaining + Travel (Australia) (Yes, I read Vogue magazines. How awesome am I?), Tessa Kiros chooses to share her wonderful greek recipes that she has collected over time. I'm really glad she did.
J from Kuidaore, made some Chocolate Chip Butter Balls in her Comfort Baking post a couple of weeks back, and I couldn't stop thinking about how good they'd be in my mouth, where they belong.
So much so that I inwardly squirmed with glee, when I read that the Kourapiedes were described as "melt in your mouth".
And they did.
The powdered sugar didn't overwhelm, and the mixed spice (the culinary geek in me thought it would be more exotic with mixed spice.) provided a nice accent.

I meant to post this way earlier, but I got caught up with all the preperation for my trip to Ipoh.
Was the food any good there?
I can only say this, the food is "sooooo good!"

I'll post more on it later.
Enjoy.

Psalm 104

2005-11-18T17:42:00.000+08:00

¹ Praise the LORD, O my soul.

O LORD my God, you are very great;
you are clothed with splendor and majesty.

On the way to Lorne, Victoria, Melbourne

² He wraps himself in light as with a garment;
he stretches out the heavens like a tent

^{Trip to Australia, flying over Indonesian Islands}

³ and lays the beams of his upper chambers on their waters.
He makes the clouds his chariot
and rides on the wings of the wind.

Great Ocean Road, Melbourne, Victoria, Australia

⁴ He makes winds his messengers,
flames of fire his servants.

⁵ He set the earth on its foundations;
it can never be moved.

⁶ You covered it with the deep as with a garment;
the waters stood above the mountains.

⁷ But at your rebuke the waters fled,
at the sound of your thunder they took to flight;

Somewhere over Nevada

⁸ they flowed over the mountains,
they went down into the valleys,
to the place you assigned for them.

⁹ You set a boundary they cannot cross;
never again will they cover the earth.

¹⁰ He makes springs pour water into the ravines;
it flows between the mountains.

¹¹ They give water to all the beasts of the field;
the wild donkeys quench their thirst.

¹² The birds of the air nest by the waters;
they sing among the branches.

¹³ He waters the mountains from his upper chambers;
the earth is satisfied by the fruit of his work.

¹⁴ He makes grass grow for the cattle,
and plants for man to cultivate—
bringing forth food from the earth:

Vineyard, Victoria, Australia

¹⁵ wine that gladdens the heart of man,
oil to make his face shine,
and bread that sustains his heart.

A pretty tree in a friend's 2 hecatres backyard, Austin, Texas, USA

¹⁶ The trees of the LORD are well watered,
the cedars of Lebanon that he planted.

¹⁷ There the birds make their nests;
the stork has its home in the pine trees.

¹⁸ The high mountains belong to the wild goats;
the crags are a refuge for the coneys.

Twilight in Arizona, USA

¹⁹ The moon marks off the seasons,
and the sun knows when to go down.

²⁰ You bring darkness, it becomes night,
and all the beasts of the forest prowl.

²¹ The lions roar for their prey
and seek their food from God.

²² The sun rises, and they steal away;
they return and lie down in their dens.

²³ Then man goes out to his work,
to his labor until evening.

The Grand Canyon, Arizona, USA

Another view of The Grand Canyon

²⁴ How many are your works, O LORD!
In wisdom you made them all;
the earth is full of your creatures.

²⁵ There is the sea, vast and spacious,
teeming with creatures beyond number—
living things both large and small.

²⁶ There the ships go to and fro,
and the leviathan, which you formed to frolic there.

²⁷ These all look to you
to give them their food at the proper time.

²⁸When you give it to them,
they gather it up;
when you open your hand,
they are satisfied with good things.

²⁹ When you hide your face,
they are terrified;
when you take away their breath,
they die and return to the dust.

³⁰ When you send your Spirit,
they are created,
and you renew the face of the earth.

³¹ May the glory of the LORD endure forever;
may the LORD rejoice in his works-

³² he who looks at the earth, and it trembles,
who touches the mountains, and they smoke.

³³ I will sing to the LORD all my life;
I will sing praise to my God as long as I live.

³⁴ May my meditation be pleasing to him,
as I rejoice in the LORD.

³⁵ But may sinners vanish from the earth
and the wicked be no more.
Praise the LORD, O my soul.
Praise the LORD.

Gifts

2005-10-29T17:36:00.000+08:00

I realized that I had a list (does 2 items constitute a list?) of gifts to bake today.
And I had fun with them. Don't I always? Baking is fun.

Anyway, I made 2 squares of pizza dough for a dear sister in Christ, Juliana, a batch of Chocolate Chocolate Chunk Muffins for my neighbours, at my mom's request (but with pleasure) and Bocconotti Dolci for homegroup.

I'm too tired to post the recipes, so I'll just leave you with pictures. First.

Pizza Dough: The First Rise

I had some extra pizza dough, and I was getting hungry. So hey, why not?
I popped open a can of tuna, put them in a bowl, added some black pepper, basil and oregano. I folded the dough over a teaspoon of tuna and when I removed them from the oven, I had no idea what they were. They kinda popped open when they were baking, so I thought it appropriate to call them Tuna Pops. Yea I know, it's cheesy, but they were filling dough. (Geddit geddit? Filling... Dough... Oh nevermind.)

Tuna Pops

My mom wanted pizza with the works, but there weren't any mozzarella cheese and I didn't want to make some sauce for a 4 inch pizza.
It's amazing what you can find at the far corners of a fridge.
There was a tiny block of cheddar and Spaghetti Sauce in a Can.(Gasp! Sauce in a Can! Are you serious?!)
Aw heck, it's for a 4 inch pizza, I can live with using Spaghetti Sauce in a Can. (You hypocrite, you!)

Here's my niece, Cheyenne, hamming it up for the camera.

Yea, she liked it.

The Chocolate Chocolate Chunk Muffins for my neighbours.

Chocolate Chocolate Chunk Muffins

I was watching Avventura on Discovery Travel and Living and when the ever delightful David Rocco fussed over the Bocconotti Dolci(Sweet Mouthfuls), I knew I had to try them. Traditionally, it's made with a grape jam and chocolate filling, but I used a mixed berry jam instead. I have no idea how the texture is suppose to be, but they turned out to be like biscuits with a sweet center.

Bocconotti Dolci

I was still in a gift giving mood, so I had them all wrapped up to be taken to home group.

Now isn't that pretty?

Enjoy.

Brownies

2005-10-27T15:52:00.000+08:00

It was the first thing I've ever baked, and I've grown to find that I love a fudgy type of brownie. The cakey, or chewy ones are okay I guess, but it's the moist fudgy ones that I find myself going back to.
Mmm, yes...the intense chocolatey interior... that kinda melts in your mouth when you take a bite out of it...

Moving on,

The best thing about brownies? They're so simple to make, and easily customised.
You can fold in nuts, raisins, bananas, chocolate chips, apples, strawberries or blueberries, swirl in some caramel, cream cheese or mascarpone, spike them with coffee or booze, or just have them straight up with chocolate.

Whatever it is, they don't take more then 5 mins to make, if you have everything in the cupboard already, and they take about 20 mins to bake.

Here's a recipe that I enjoy.

Fudgy Brownies
5 oz. (10 Tbs.) unsalted butter, at room temperature
2 oz. unsweetened chocolate
5 oz. bittersweet chocolate
½ cup sugar
2 tsp. vanilla extract
Pinch of salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
3 oz. (2/3 cup) all-purpose flour

Note: Combining 2 kinds of chocolate gives it a more intense sophisticated flavour. You can mix up the proportions in any amounts. As long as you have 7 oz. of chocolate, it's all well for the recipe.

Preheat oven to 350ºF / 175ºC.
Butter an 8-inch square pan and line it with buttered parchment paper.
Melt the butter and Chocolate over a double boiler, and then set it aside to cool slightly. You can cool it down in a ice bath if you're in a hurry to dig into the brownies. Whisk in the sugar, vanilla extract and salt. The mixture will turn grainy. Don't worry about it, it's fine. Whisk in the egg and egg yolks one at a time, making sure it's well blended each time. Finally, fold in the flour.
I had bananas hanging from a shelf and I thought I'd fold 2 in. I mean come on, bananas and chocolate. How can anyone resist?
Slice the bananas vertically first, then horizontally. Then, slice them lengthwise to get quarters.
Fold them into the brownie mixture.
Scrape the gloop into your prepared pan, jiggle it about so that the mix fills the corners, pop it in to the oven, and wait patiently.
I love how the smell of baked brownies diffuse into the air. I know they're almost ready when I can smell them from my room. Take a toothpick, and test for doneness. If it's wet, they aren't ready. If moist crumbs come out, you're good to go.
Let it cool slightly in the pan, and then turn them out into a wire rack.

Grab a fork, and dig in. Or if you have some ice cream(I made some dark chocolate ice cream for SHF#13 the week before, but I didn't have time to finish it. Oh well.), scoop yourself a generous amount, pour yourself a glass of milk and enjoy!

Brownie à la mode

The One That Failed

2005-10-15T15:58:00.000+08:00

If it's one thing I've learnt, Always, make frozen desserts ahead of time, and serve them only when people are visiting. It's less of a hassle, to serve it from home, I'd reckon.

The Peanut Butter Chocolate Cake I made for youth didn't freeze in time, and to top it off, I brought it over to a friend's place.

We ended up scooping the peanut butter chocolate mousse into pretty glasses, cutting up wedges of crunchy chocolate layers and plonked them into the glasses.
The crust alone was a treat. It's a disc of cornflakes in chocolate, sitting atop an oreo cookie crust.

So much for a nice slice of Peanut Butter Chocolate Cake

Anyways, here are some old photos. Just because.

Tuna Mushroom Calzone

I folded my first Calzone at work. I'm glad I learnt how to make these little gems.
You make them the night before, pop it in to the oven, and have an awesome breakfast the next morning.

Lemon Squares

I was really broke, and I had run out of chocolates.
The solution?
Bake with fruits! Well, the cheaper ones at least. Like lemons, oranges, apples, etc etc.

I had fun with these Lemon Squares. The recipe looked boring, and I thought I might add some Lemoncillo. It added the right amount of zing to the already tart squares.

Orange Cheesecake

Another one I had fun with. I kinda winged it on this one.
About 2 oranges, freshly squeezed for its juice, a splash of cointreau, some grated orange zest, a dollop of sour cream, and about 500 grams of cream cheese. Oh, and some sugar.

That's it for now.
Enjoy.

Cookies and Cream, like you've never had

2005-10-05T16:14:00.000+08:00

We've all had ice cream. Be it a pint of Ben and Jerry's Chocolate Fudge Brownie™ or a scoop of Vanilla flavoured Häagen-Dazs.

Here's another awesome way to enjoy ice cream.
Make your own!
And to kick it up a notch, bake a batch of Chocolate Chunk Cookies, break it into small pieces, stir it into the custard, and enjoy your very own Cookies and Cream ice cream.
Don't just buy oreo cookies. It's easy, I know, but baking cookies aren't all that hard.

Make the ice cream

French Vanilla Ice Cream
(adapted from Baking at home with The Culinary Institute of America)

3 Cups Heavy Cream
1 Cup Whole Milk
2 Cups Sugar (Divided Use)
1 Vanilla Bean, split lengthwise
6 Large Egg Yolks
Makes about 1¼ quart

Prepare an ice bath, Combine the cream, milk, 1½ cups of the sugar, and the vanilla bean in a heavy nonreactive saucepan over medium heat and bring to a simmer, stirring constantly.
Whisk together the egg yolks with the remaining ½ cup sugar in a bowl until thick and pale yellow.
Gradually add about one-third of the hot cream mixture, whisking constantly.
Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon. (About 180°F / 82°C).

Pour the custard through a fine-mesh sieve into a bowl. Set it in the ice bath. Scrape the seeds from the vanilla pod into the custard.
Stir the custard every few minutes until cool.

Refrigerate the custard for at least 4 hours or up to overnight before freezing in an ice-cream machine according to manufacturers instructions.

Pack the ice cream into containers and let ripen in the freezer for 3-4 hours before serving.
__________

If you do not have a ice-cream machine, you can still smoothen the custard by hand, or a mixer.

Basically, to turn the custard into ice-cream, you want to beat the ice crystals out of the custard and incorporate air into the custard so that in grows in volume.
The result you want is to have a soft and creamy frozen dessert with a light texture and barely perceptible ice crystals.

Smoothening without an ice cream machine.
Pour the custard into the bowl that works with a mixer. Let the custard harden slightly, and then, pop the bowl in to position, and beat with a paddle for ~ 5 minutes.
You can taste the custard at this stage, and youll find the custard rough. Thats the ice crystals, and we dont want that. No sir, we don't.

Repeat the process until youve achieved a smooth and creamy custard.

Make the Cookies

Chocolate Chunk Cookies
(adapted from Baking at home with The Culinary Institute of America)

Flourless cooking Spray for greasing. *(Alternatively, you can use non stick parchment paper/baking sheet, etc)
2½ Cups All-Purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 Cup/226g Unsalted Butter, at room temperature
1 Cup granulated Sugar
¾ Cup tightly packed Light Brown Sugar
2 Large Eggs, at room temperature
1 tsp vanilla Extract
2 Cups Bittersweet Chocolate Chunks or Chips

Pre heat the oven to 375°F/ °C. Lightly spray cookie sheets with cooking spray or line them with parchment paper. Sift the flour, baking soda, and salt into a bowl and set aside.

In a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light in texture and smooth, about 2 minutes. Add the eggs one at a time and the vanilla extract. Blend until incorporated. On a low speed or by hand with a wooden spoon or spatula, mix in the sifted dry ingredients and the chocolate chunks. Scrape down the bowl as needed to blend evenly.

Use 2 serving spoons to drop the dough onto the prepared baking sheets, spacing them about 2 inches apart. If desired, slightly flatten the cookies before baking. In batches, bake until the cookies are cracked on top but still slightly moist, rotating the pans as necessary to bake evenly, 14 minutes. Transfer the cookies to wire racks and let cool completely.

Chocolate Chunk Cookies

Make Cookies and Cream like you've never had

Break the cookies in to smallish chunks. Churn the ice cream till smooth. Pour in the gems and let it mix throughly.

Pack in to containers and let it ripen.

Enjoy.

Personal Notes: I used a ice cream scoop instead to portion the cookie dough. It's more consistent, in terms of portioning the dough. Well, whatver makes you happy.
Oh, and if you can afford it, use good quality chocolate.
I used Valrhona, 55% cacao. No regrets there.
Ripening time depends on your freezer, and the containers that you've packed them in.
The bigger the container, the longer it will take to freeze.

There's Something Wrong In The World Today

2005-10-03T15:07:00.000+08:00

In the news today: Bali, rocked by several explosions; at least 25 people, including tourists killed.

It almost seems normal to read about another bomb attack these days.
Suicide bombers, bent on destruction, believing that they've done good for their god.
It scares me.
I would die today, for my beliefs, and what's to stop them if they too would die for their beliefs?

It's hard to believe that there's even hope for mankind today, when everything seems so bleak.

Well the good news is, there is hope. His name is Jesus. Check Him out.

This isn't exactly a foodie post, but nonetheless, important.

An evening with Jeremy

2005-10-02T14:07:00.000+08:00

I've been wanting to go to Corduroy and Finch for some time now, and I finally made plans with Jeremy. It's a pretty nice place. The high ceiling gives it a bigger feel to the otherwise small place, and more tables on a loft adds more real estate.
I love how they've allowed their wares to be part of the decor. Copper pots and pans hang over head from a shelf, stand alone shelves sport various culinary wares. Bottles and cans of Gourmet food items line the shelves, and the one against the wall goes up to the ceiling. The deli takes center stage and is helmed by a deli guy and a cashier. "Corduroy and Finch" is spelt out proudly on the wall behind the cashier. Nice.

We were seated further in the cafe, where the "Food Aquarium" seperates the kitchen. It's actually a walk-in chiller, and on one occasion, a chef popped in to grab a lemon. I like how they offer the impression that they have nothing to hide. No System D's in progress (taking the easy way out in a situation. ie: Dropped a bread? No problems, brush it off and serve.), I'm sure, with their transparency. After all, German Chef Ralf Spika, with two michelin stars to his name, is the resident Chef.

Overall, it was a nice dining experience, with its dimmed lights in the evening. It was further enhanced, service wise, when our waiter turned out to be this guy we knew from secondary school.

Bavarian Pot

Tafel Spitz

German Potatoes with Chives

Creamed Truffle Spinach

We had the Bavarian Pot, consisting of a trio of German sausages, a thick slice of pork with a rind that melts in your mouth and accompanied with sauerkraut and mash potatoes, the Tafel Spitz (veal) with a mix of vegetables and mashed potatoes, German potatoes with chives, Creamed Truffle Spinach and an Onion bread served with home made whipped butter.

After all that, it boils down to this. That one last dish. The one that will leave you with a lasting impression. The one that I can't walk away from.
Dessert.

We shared a Chocolat Hazelnut Crunch and The Corduroy and Finch Trifle experience.

Chocolate Hazelnut Crunch
A Simple Chocolate Mousse with a hazlenut crunch bottom. Simplicity at it's best.

The Corduroy and Finch Trifle Experience.
Hmmm. Yum.

Warm and sour mixed berry jam, cold and creamy vanilla ice cream, toasted hazel nuts, garnished with a pistachio tuile, strawberries, a gooseberry and a sprig of mint.

We ended the evening at Park View Square.
It's a neat place to be in at night.
We talked for a bit, contemplating the future.
The plan: To study in The Culinary Institute of America in New York, Hyde Park. Work a year after our studies. Live the life, travel and experience. And eventually, hopefully, open a restaurant. And if God willing, we can start some sort of ministry in the restaurant, breaking the stereotype, that the kitchen is a cesspit, full of foul mouthed, alcoholic drug users.
Cheers to that.

Water Fall at Park View Square

Contemplating the future
____________________
Corduroy and Finch
779 Bukit Timah road, 5¾ miles
Singapore 269758
Tel: 64638038
Corduroy and Finch

Where is this going?

2005-09-30T08:45:00.000+08:00

Right. Hello world.
I've finally convinced myself that by starting a blog, I'll be able to be more productive in my down time, instead of just moping around, wishing and thinking or watching T.V, I'll be fulfilling a secret desire of mine to be a writer of some sorts, I may actually offer something to whoever is reading this, I'll be sharing my interests with other like-minded people and that I just might actually enjoy blogging.

In short, I've jumped on the bandwagon. Hooray!

I don't know where I'm going with this blog. I suppose it will be mostly about things that gives me a reason for being.

I'll post more in a day or two, or maybe even later, and we'll see where it takes me.

AROUND THE WORLD IN 40 WINKS

C'est la vie!

Thailand

Indonesia: Epilogue

Indonesia in Pictures!

My first trip to Java, Indonesia!

The Burger Barbeque

Are you the one?

So, what are you doing now?

All Asian Leader's GTT

An Organized Mess

FHA 2006

If you can stand the heat, stay in the kitchen.

Life, in general.

A Languid French Affair

You gotta have strawberries when you're Cameron Highlands

La Dolce Vita

Working out the costs

Tastingmenu gets schooled

Deep Fried Mars Bar

A castle in the air, or maybe not?

The Chocolate Indulgence Experience

Everybody loves a good sandwich

A day in the life of a kitchen junkie

A Dinner for Two, and Two.

Sugar High Friday Wrap : Recipe For Love

SHF#16 - Recipe for Love

Melborune Australia, part v

Melbourne, Australia, part iv

Previously, on aroundtheworldin40winks...

Melbourne, Australia, part iii of n parts

Melbourne, Australia part ii

Hazelnut Crunch Chocolate Cake

The feast of two kings and a queen that was inspired.

Melbourne, Australia

Saint Kilda / Fitzroy Street

Aussie Aussie Oi! Oi!

Chocolate Cake

The Truth Is Out...

Kourapiedes

Psalm 104

1 Praise the LORD, O my soul.

Gifts

Brownies

The One That Failed

Cookies and Cream, like you've never had

There's Something Wrong In The World Today

An evening with Jeremy

Where is this going?

¹ Praise the LORD, O my soul.