Marina @ Keppel Bay

This morning, I had a very wonderful start off at harbourfront there. To be exact, Keppel Bay.

The clear blue skies are so beautiful and i was filled with tremendous envy with the residents living in the comfy and serene area in modern housings.

It was the official launch of the Clippers event with Senior Prime Minister Goh Chok Tong gracing the event. The seaview is just so breathtaking! And my wish for coming 2008 is to dine here.

There are actually a row of ladies lining up the bridge waving flags as the Singapore yatch comes into view! Imagine standing there under the scorching sun without any shelter...

Crispy Red Bean pancake

Crispy Red Bean Pancake

Made this some time ago last year..

Chinese pancake is always a delightful dessert at those restuarants.

It's so crispy and delicious.

Especially we have an external chef from Tung Lok group who came down to teach us many different varieties of chinese style desserts over the 3 weeks that he was with us.

Wonderful man! And his skills are unbelievable as well.

Meanwhile, I shall try out some for the upcoming chinese new year season.

And talking about Chinese New Year, it's the time of year where people have a greater input of calories with all the goodies. And it's great to know a friend who makes sugar-free cookies which are both healthy and diabetic-friendly. Especially my grandfather who loves and adores sweet foods but is refrained from those treats.

Well, I shall try out some sugar-free recipes like I did last year for him.

And let him have a celebratory spirit without missing out on new year goodies!

Fishy meal

Pan-fried Salmon with mashed potato

This was not a dish that I made.

Nor was it a meal that I had while dining out.

It was actually my farewell supper prepared by a friend at work.

Everyday after work, it would be the normal get-together where a commis cook or chef will whip up some simple dishes (usually chinese style..perhaps due to the majority being malaysians) and there gathering together to have supper.

Last month was my last stint at EQX pastry kitchen and I really learn alot during my stay there doing ala-carte desserts every night - alone.

Yes, I went through those periods of time when dessert orders were quite crazy. Especially those large groups of people dining together and ordering different plated desserts. Thankfully, I always have my mise-en place done and its all ala minute touching up before serving them out.

On some nights, it can be so still for 1 hour that I don't have much things to do but clean up the kitchen a little and meddle my way to the hot side watching those chefs doing fine-dining cuisine. Not forgetting the occasional chit chats with the stewarding guy from china who are so thrifty that makes you think twice about spending sometimes..

All in all, it was a challenging task which i enjoyed tremendously as well! :D Just being independent alone there, all by myself doing the desserts (even though they are the same everynight).. Well, I didn't get into a frenzy panic when orders were pouring in and service staff hurrying me..though it can get a little stressful at times.

Then again, it's through moments like this that you grow right? And you learn it through the hard way which benefits you!

Time is a very crucial factor especially doing those desserts. Ensuring that your desserts are served in the right temperature..ensuring that your ice cream is not melting, the plate is clean, the fruits are arranged correctly without leaving traces of sauces behind.. it's there where I can harness my strength that's why I enjoyed it. Being meticulous.

My weakness? I realise that I can focus and concentrate on what i am doing that I cannot multi-task sometimes.. and be oblivious to my surroundings..especially when other service staff needs to redeem a complimentary cake or special requests..

This training has certainly equipped me in some way or another to enter into this wonderful privilege to be part of the upcoming competition.

It's an annual affair and it's coming very soon.

Contesting with 4 other pastry cooks and chef doing plated desserts without 3 hours is not an easy task at all. 1 hot dish and 1 cold dish..

Meanwhile, shall work hard practising, rehearsing though I am not pinning high hopes on this as I am still a trainee status. But it's a great chance to enjoy and hopefully Chef Pang presence won't give me unduly stress. :x

Last but not least, have a blessed fruitful new year!

Follow your passion if it's God's will for you and be sure that whatever plans you commit unto him, success will come your way.

Thanks for the wonderful supper.. salmon just makes feel high over the moon. And i love mashed potato..

Finally am back

Logcakes for a Merry merry christmas season

Well, I have disappeared for almost a month!

Really miss my site here though I am extremely tired out and busy with several things on hand that I neglected updating this little corner.

Anyway, my school exams finally come to an end today making all those Asian desserts and a frozen icecream. right after that, went on a shopping spree at the supermarket. A small one though.

For the past week, I had the opportunity to do logcakes which was pretty enjoyable though it was quite tedious making it the traditional way. Rolling it like a swiss roll, spreading it with buttercream and finishing it with decorations. Learnt how to make those gingerbread man which I simply am not in favour of at all with the pungent ammonia emitting off.

Still in favour of cakes. Yum :)

Especially those hazelnut logcakes with rich velvety taste with real hazelnut bits embedded in the cake. I like the taste of buttercream but considering the heavy calorie laden, some self-control is much needed in this season of feasting and fun! But still, the true meaning of Christmas is but a celebration of Mary's boy child, isn't it?

Talking about that, I hit out my favourite bookstore yesterday at Novena and so glad to see some books sale that I couldn't resist but buying them as well. I have several new year resolutions that I am very determined to accomplish with God's help..

1. Read a book written by some of my favourite authors like A W Tozer, Kay Arthur etc a month

2. Continue with my french lessons

and many more to come..

till then, will update more with the coming 2 day off from school nxt week! yay!

My East Coast day

The beach never fails to bring joy and a relaxed moment to my heart. Sometimes, I just wish I can stay at an apartment or a house (like the one in the korean movie, Full House, starring my heart throb, Rain, who owns a house by the sea!!) near the sea. The waves of sea, the clear blue sky with yatches, boats floating in view..romantic sight. Heh... ya, i am a nature-lover!

Ironically, I am not a good swimmer at all. And more eccentric is that I have a little phobia with water that I am always afraid to go too far out into the sea or to those deep pools. Hmmm.. I also hope i can over this hydrophobia.

School ends early for me on thursdays and its so fabulous to spend the afternoon for a weekly workout there - rollerblading. Am so blessed to have a fellow kaki who shares the same hobby as me.

Today is not an exception and there was a slight drizzle along the way. Thank God it didn't pour at all.. and i was not hurt in any way. Still remember the unfortunate incident that happened on the previous trip which left me with an unsightly scar on the left knee. I didn't know whether to laugh or be angry with C.H. It was a bravery act that turned sour. Haha.. Anyway, I am really not at all angry in anyway. Who can withhold what is going to happen? So don't worry my friend.

The beautiful scenary which can send warm joy to your soul

Ice Cream on a sunny day

I am beginning to have this little crave for ice cream on some days.

Remembered the last occasion we went, I had ice cream from Anderson's. I am neutral to all ice cream parlours. As long as they have my rum and raisin or vanilla, I am more than happy. But that day, I decided to have a change. Forest berries with chocolate. :)

The forest berrries which was a yogurt mixture was quite sweet and refreshing. Just a little short of the yogurty flavour that i was looking for...well, i am talking about icecream because next sunday, I am tasked with planning the Sunday brunch for Equinox.

Yes, the entire menu. It's a daunting and challenging task that my chef has assigned me after spending the past few months there. .I could never be more than happy to do this . The past few nights have been a medley of flavours experiementation. Not realistically but in my mind..

Several flavour combination that have gone through my mind.. and still in the midst of deciding exactly what i should have to go with the other compositions of desserts that i already have. So many factors to look into! Now i understand what a pastry chef goes through in menu planning.

Apple Ginger?

Chocolate Cinnamon?

Lemon Basil?

Raspberry Yogurt?

Passionfruit Coconut?

The list just goes on...

the big show is ahead! Will share more soon. :)

Meanwhile, thanks for dropping by.

Ampang Niang Dou fu

A beautiful Wednesday afternoon @ East Coast

As a hakka, my granny has her own traditional hakka style niang dou fu that I always love to eat growing up as a child.

That has also trained my tastebuds a little in a way that I must always have a soup accompanying my meal. Otherwise, water has become essential to help me digest my food.

2 weeks ago, I had the opportunity to go rollerblading again at East coast. It was just so fun and relaxing enjoying the afternoon sun that was not too strong and blading away leisurely. No worries about what is to come and enjoy the creation all around me. I love beaches. Just a pity that I could not swim otherwise, would have given those water sports a try.

After all, there are plenty of land sports as well that interests me..rock climbing, jogging, badminton etc. You name it, there are just too many to mention! And interestingly, I always cross path with like-minded people that are enthusiastists in such sports as well.

Coming back to my all time favourite niang dou fu, my fellow rollerblading kaki brought me to katong for dinner after a light workout session. They are famous for their unique style of making niang dou fu and the fried tau kee is the best that i have eaten!

Just that it was a bit pricey..we paid like $4 for a meal each. Well, as most people would say this to comfort themselves "Good food always come with a price to pay for." It's worthy after all and right now, at this moment, i am dreaming about it!

It was pretty filling after the whole meal but along the way, we decided to go for cheng teng at the bedok market where its famous for.

Then i realise, my passion for tasting food has deepened through the years of encounters with food, working with them, understanding how they are made and prepared, the conversations exchanged with fellow food lovers.. that i am so glad now to be especially working with pastries which is one of the love of my life.

I am not sure what is the path ahead will be like. But am contented with where i am and not trying to be too ambitious to achieve too much in a short span of time without enjoying the process. Anyway, i tried making niang dou fu with granny and it was just so fulfilling. I love niang dou fu and granny! :D

S o u f f l e s

Raspberry Souffle

Chocolate Souffle

Chilled Souffle

Yes. I am back after a short hiatus. Well, my past month has been very fruitful. Here's a worthy post to update...

Not that I have forgotten about this little site of mine where I can pen my thoughts but many events have been taking place in and around as the year draws near to an end.

Well, it's interesting to see myself being in an adventure every other day. Full of surprises. I truly treasure those experiences and the people I met for they have been an inspiration to me. :)

Anyway, ever since the souffle that I ate at the last flogger's dinner, I fell in love with it. This much anticipated session at school was truly an enjoyable one making those short lifespan souffles.

Souffles are simply made using a custard base recipe and italian meringue. That simple! We tried a chocolate based as well as a raspberry one...

Fresh from the oven is always the best time to savour every bite of it but be careful not to burn your tongue and.. develop a sore throat. Like I did. Perhaps I was too anxious to have a first taste that the heatness just dispelled into thin air. haha..

Will be back soon with more posts..

stay tuned! :P

Floggers Dinner

It's a belated post but nevertheless, worthy of writing down my thoughts.

The floggers dinner was another eye-opener for me. Primarily to taste Chef Anderson's creations having heard so much about him, it was definately a golden invitation that i should say, I will not want to miss.

Thanks to Joone for organising this splendid gathering with her team. Simply can't wait to join them again for the coming year's gathering and once again, I always find myself surrounded by so many foodies on this little small island.

There are simply too much good offerings of food here! Aren't we so blessed and spoilt for choices?

Though I have never worked in a resturant setting before, le papillon left a very impression on me - the setting, the interior design to the glassware and most importantly, the presentation of food itself. That night, as I was waiting for the courses of food to arrive admist hearing interesting stories cum laments from fellow floggers about their culinary experiences, I was dreaming about working in a restaurant. Where you can have control over the desserts served and coming up with your individual personal style and range of sweet temptations to please your customers.

Reminds me of the movie "No Reservations" that I just caught the other day and the happy ending is still vividly etched in my memory. Sweet. (Though it only presents the positive side of things and instil a sense of happiness in the audience.. running a business is not as easy as it seems!) Zoe's, Nick's and Kate's Cafe. Not mentioning that Aaron Eckhart is so attractive as a chef! :P

Well, since my passion lies in desserts affairs. The last course is the long awaited one for me. The orange sorbet did fulfil its role, sending off sparkles of citrus sensation running through my taste buds and cleanse my palate for the main course.

Blood Orange Sorbet

Finally the dessert arrived and I was pleasantly taken off with marvel! It was a "wow" for me. The portions were so dainty as if for a princess (well, if you think it refers to me.. hee) and just nice enough to end off the meal. When I glanced at my watch, its already 1030pm already. That does not decrease my excitement of trying out the dessert especially I have developed a sweet tooth going through the months of training to distinguish different degrees and intensity of sweetness. Europeans generally have a higher threshold of sweetness than us Asians and I happen to belong largely to the first group..as my chef commented one day.

Passionfruit Symphony

Souffle

This is my second try at a souffle. Light and fluffy. Like marshmallow. No, heavenly feeling in the clouds. It was served just nicely done at the right temperature. Let it seat for too long, it will sink and you will find the texture never the same. Good things must be enjoyed instantly!

Creme Brulee

The creme brulee has flavours of passionfruit which was very interesting. I have done coffee, rose, sesame and even basil creme brulee before at work, but the thought of passionfruit has never crossed my mind. Inspirational dining experience indeed.

Macaroon

Macaroons are not dried out and still managed to retain its mild crunch. It has a sticky feel that I love playing around with my teeth. :P Going from a hot warm fluffy souffle to a pudding like creme brulee and ending off with a cold layered cake sandwiched with maracoon. All sorts of texture were involved. Aren't you craving for one now?

I am! And that's the beauty of desserts. You can play around with different flavours and have a combination of textures. It's a beauty profession to be in and thanks to Le Papillon for creating a greater joy in my heart for desserts! Truly, the desserts are as worthy as the main course. Bravo!

A fantastic Jim Thompson's cookbook for a Thai lover

Another highlight of the night was winning this book at the draw. :D Though i have not started my hands trying out those recipes, certainly, it is of good use to me in my that little humble kitchen. With a gift like this, more reasons to start experimenting thai desserts for a change!