Wednesday, November 27, 2013

Broccoli tofu

I added some Enokitake mushroom for extra vegetable and taste.

Enokitake mushroom
Soy sauce
Corn starch (Optional)

1. Cut broccoli into small pieces. Bring a saucepan of water bring to boil and cook the broccoli.
2. Heat oil, saute garlic and ginger to brown.
3. Add Enokitake mushroom and soy sauce, cook to half cook.
4. Add tofu and water, cover and simmer.
5. Add cooked broccoli and chilli, stir and mix, add corn starch.

-All done-

Monday, November 25, 2013


Tiramisu, 'Italian dessert,with the meaning of pick me up'

2 Tablespoons ground espresso coffee
250ml boiling water
125ml Masala
250g Sponge finger biscuit
300ml Thicked cream
40g Icing sugar
500g Mascarpone cheese
2 Tablespoons Marsala
2 Tablespoons cocoa powder

1. Combine coffee and water in plunger, stand for 2 minutes before plunging. Combine coffee mixture & marsala, cook for 10 minutes.
2.Place half the biscuit in mould, drizzle with half the coffee mixture.
3.Beat the cream & sifter icing sugar in a small bowl until soft peaks form. Fold in and combined mascarpone cheese and extra marsala.
4.Spread half the cream mixture over the biscuits. Submerge remaining biscuits, one in a time, in the coffee mixture. Place over cream layer. Top with remaining cream mixture. Place over cream layer. Top with remaining cream mixture. Cover, refrigerate 3 hours. Dust with cocoa powder.

Very good dessert to make for you love ones. Also suitable for any occasion such as Christmas, Valentine's or New Year.

Sunday, November 24, 2013

`Mince pork tofu

If you like a little spicy food, this is a pretty great dish to eat with rice or noodle.

I suppose to sprinkle spring onion on top, but unfortunately I didn't buy any spring onion.

Tofu - 1
Pork mince - 120g
Chopped Ginger - Trace
Chopped Garlic - Trace
Chopped Mini red chilli - 3 (can be reduce or added more for personal spiciness)
Chopped Spring onion - 1
Corn flour - Trace (For corn starch, can be optional)
Soy sauce - 2 tablespoons
Salt - Trace
Oil - Trace

1.Heat oil in pan, add ginger and garlic. Saute it to brown, add pork mince with soy sauce and salt.
2.Cook the pork mince and add tofu with a bit of water, cover to cook till water thicken.
3.Add chilli, stir well and add corn starch, simmer and cook for 1 minute.
4. Place in bowl, sprinkle spring onion.

-All done-

`24112013 Summer - Melbourne

Happy Sunday :)

First of all I hope everyone enjoy their Sunday no matter was with family, at work or with friends.
Today in Melbourne, another pretty cool summer. Windy and a bit of cold.

I spent my morning in Victoria Market, did some groceries shopping. Walk around, look around. Was pretty crowded in market. After done with shopping I came home and start clearing up the groceries that I brought.

Did a little cooking. Cooked a pork rib soup. With carrots, potato and corn. And I am done with today's cooking. Clean eating, having soup the whole day.

After shower, as usual watch some movie, read some articles and yes I am here up on Blogger.

Hope for a warm day coming soon.
Enjoy your night everyone. I will see you soon.

Saturday, November 23, 2013

Fruit tart

Basically you just have to make the tart base and prepare the pastry cream (filling) just like profiteroles pastry cream.Click here. Then top with any fruits that you like.

I was in a rush so the lime was very thick. It is suppose to be thinner sliced and candied for garnish.

Sweet shortcrust pastry (Tart base)
200g Unsalted butter
100g Caster Sugar
50g (1) Egg
300g Plain Flour
Pinch of salt.

This recipe makes about 650g of the pastry dough.

`Pastry (Tart)
1.Cream the butter and sugar lightly.
2.Add egg and continue creaming until absorbed.
3.Carefully fold in flour and salt, mixing only until combined. (The dough will be very sticky)
4. Wrap with greaseproof paper/ cling wrap, chill in fridge for 15 minutes.
5. Roll the dough out to about 5mm and line on mould.*
6. Use a fork and pop some holes on the lined dough.
7. Blind bake about 10-15 minutes or until cooked at 180 degree Celsius.*
8. Allow to cool.

Splash some flour if dough is too sticky to work with.
Blind bake needs some rice or blind bake beans on the dough so that tart comes out flat.

`Pastry cream
Please click on the link above that say [Click here] for reference

` Assemble
1.Fill pastry cream in piping bag with star nozzle. Pipe into tart. (Photo shows at the bottom)

2.Line fruits over one by one overlapping each other.

(Goes from other layer to inner layer)

3.Glaze with apricot glaze, and all done :)

Friday, November 22, 2013

Custard Profiteroles

Choux Pastry (Profiteroles)
Water 120ml 
Butter 40g
Salt Trace
Flour 80g
Eggs 2

Pastry Cream (Custard Filling)
Flour 30g
Sugar 80g
Egg yolk 2
Milk 300ml
Vanilla essence trace

`Choux pastry
1. Sift the flour. Bring water, butter and salt to boiling point in a saucepan.
2. Add the flour and mix together with a wooden spatula.
3. Continue to cook this panada until the mixture leaves the sides of pan (Do not overcook)
4. Remove from stove, work in eggs one at a time to achieve a smooth, semi-liquid paste.
5. Fill the mixture into a piping bag and pipe as required.
~I used Macaroon Mat as based so every mixture pipe is the same size.
6. Space regularly and evenly to ensure even cooking. Brush with egg yolk.
7. Bake at 200 degree Celsius for 18 minutes, allow to cool.

`Pastry cream
1. Sift flour in to basin, add the egg yolk, sugar and 10% of milk and mix well.
2. Bring the rest of milk to the boil in a saucepan.
3. Pour the milk into the flour mixture, mix well and pour it back to saucepan.
4. Return to stove and bring to boil. Cook for 2 minutes, stirring continuously to cook the flour.
5. Pour into basin and add vanilla essence.
6. Cover with buttered greaseproof paper to prevent a skin foaming.

1. Cut the profiteroles in to half.
2. Pipe small amount of pastry cream.
3. Cover with the top of profiteroles.
4. Sift some icing sugar on profiteroles.

-All done- :) 

`22112013 Summer - Melbourne

Another few months past again is been awhile since my last update. Recently have been busy with lots of stuff, but seriously to be honest, ask me about where did I spend my time I would still say I have no idea.

Towards the end of November, we are 5 weeks away from Christmas. What are your plans?
I am staying in Melbourne again. Needed to do some school stuff. And yes I decided to further my studies.

Weather in Melbourne been really bad, cold and hot, hot and back to cold. Hardly could take care of health issue and hay fever is the issue. I hope everyone do take care and I look forward to see everyone :)

Wednesday, August 14, 2013

`August 2013, Melbourne winter

It's been awhile since my last update. But I realize there's so much things to do after all. One blink, it's August. I wonder what I did the whole year. Was busy everywhere, went back Malaysia, went Gold coast and everything. Been seriously, I am not happy at all.

There's lot of things bothering me, but how? I can only face it. Felt really bad last week. Been spending way too much. Daddy is the person getting the trouble anyways. I think it's time for me to get back to work. Tho I am busy with studies somehow but I think I can't live the way I am now.

I am not happy, spending and no income isn't what I should have. Hopefully things get over and I'll feel better.

No where I could speck up my unhappiness, I guess writing here its my way to forget unhappiness temporary. Well, good night world.

Monday, April 8, 2013

Bacon and Cheese Avocado Croissants

Inside look.
Outside look.

Nuttelex (Margarine)

On a pan, cook bacon to well done. Set aside to cool. Cut croissant into half, spread margarine on it. Top bacon and cheese on top then avocado on the side. Close with the other half of croissant and is done :)

Very easy and you can make it the night before, keep in fridge for next day's breakfast.

Sunday, April 7, 2013

Currants chocolate chips muffins

125g butter
140g sugar
1teaspoon vanilla essence
2 eggs
300g self-raising flour
125ml fresh orange juice

Preheat oven to 180 degree Celsius, line twelve 80ml muffin moulds.
Beat butter, sugar and vanilla essence in a large bowl until pale and creamy. Add eggs gradually. Fold in orange juice and flour.
Spoon into mounds to about 2/4 full then add currents and chocolate chips. Then spoon to about 3/4 full. Top with chocolate chips, this is optional.
Bake about 20-25 minutes till cook.
Dust with cocoa powder. [ Personally I did was top with Toblerone chocolate  by sticking them with melted white chocolate and dust with cocoa powder to finish. ]

Hope you guys like it :)

Friday, April 5, 2013

Vichyssoise (Potato & Leek soup)

25g butter
2 leeks
1 onion
150g potatoes
750ml white chicken stock
125ml fresh cream
1 tablespoon chives

Slice leeks (white part) and onion thinly. Melt butter, sweat leeks and onion until tender. Peel & dices potatoes. Add potatoes & white stock to stock pot and season lightly. Bring to boil, simmer 20minutes. Puree and strain into saucepan / clean pot. Re-boil and whisk in fresh cream. Cool in  refrigerator for 3 hours if serve cold. Chive to be garnish on top to serve.

Chicken pasta with salad

Chicken pasta
Put the required amount of fettuccine in boiling water and set aside ones is cooked.
Slice chicken in to small slice and dice some onion. Oil in saucepan, sweat onion in the saucepan and cook the chicken, ones chicken is ready, set aside and pour tomato paste in to the saucepan. Ones is ready, add the chicken in and the cooked fettuccine, stir to combine and pasta is ready.

Wash the salad leaves and set aside for later use. Dice avocado and cut smoked salmon into small pieces.  Season the salad leaves with a bit of olive oil and balsamic vinegar, place on the plate and top with avocado, smoked salmon and olive.

Dinner is ready :)

Sunday, March 31, 2013

Melbourne 010413

Happy April fool :)

Awake early morning, made breakfast and finish up some assignments ending. Refreshed, reborn :P

Wondering what have been everyone been?

I have been everywhere around so haven't get to update my blog for really long long time. Recently I have travel to Sydney and around Melbourne area. A year to go, isn't it I should have fun to the most before I leave?

Morning everyone, first day of April, hope you enjoy your day.

Monday, February 11, 2013

12022013 Melbourne Summer

Morning all~

Finally, I am getting better :) My voice is 60% recovered. Flu, 40% recovered. I am considering very happy! Anyway So soon is 12 of Feb already. And my brother is arriving soon. Is very different feeling cause is the first year that I have someone visiting me in here, Melbourne.

Hope everything will be smooth as go and I'll be fully recover soon. Time to back track my work as well. School work, work and my gym schedule. Getting sick I have gain quite a lot. But I realize I need to gym more as to keep my body fit. If not I am just so same, get sick easily.

Anyway, I am going out to get some sun. See yea.

Hello 2013 :)

Hello 2013 :)
As usual I never been updating my blog. Mainly I lost my computer time so didn't really get to touch my blog.
First of all is already February 2013. Happy new year and happy Chinese new year.I hope everyone have a good start and all the best.
I had a bad one, I have been really sick the last week. I am just hoping to recover soon.

As nothing much different. Been busy with school. After my school break off for Christmas and New Year break, I have been busy with work. Yes, no lie, I am working at the Langham Hotel Melbourne Pastry Kitchen. I am learning the max I could and hopefully the experience I get will help much in my future career. I am very unstable as yet cause I don't think I'll take pastry chef as my career as I am still very business women type but I'll see how I go with my hospitality management class.

I am trying hard, learning and I am still searching for my motivation, my passion. Some what I lost my motivation somewhere. Hope someday I'll find it back soon.

Well, this update ends here for now. Take care :)