My first trip to Java, Indonesia!

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

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?

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?

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

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

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

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.

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.

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

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

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

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

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

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

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?

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

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.
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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.