Retro High Tea

This was really an "outdated" post; as in it remained in draft state for quite sometime before I finally managed to edit the photos and published it. Yep, the usual 'preoccupied with work' excuse :p I digress.

After Chiffon Cake 101, this was another demo class by Chef Christopher Tan at Shermay's Cooking School. Retro High Tea as the name suggested, brought us back to reminisce the nostalgia times of homemade traditional chicken pie, baked curry puff and cream puff filled with thick vanilla custard. Not that I'm that old! Well, you get the idea.

Chef Tan showed us how to make rough puff pastry which is basically layers of dough with butter (butter is used as it contains lesser level of trans fat as compared to margarine). Simple ingredients but not easy to handle as butter tends to melt easily. The rough puff pastry can be used for both curry puff and chicken pie. So it would be really useful IF I can master it. Ok, one of these days.

The beef and potato curry filling though looked humble actually took quite a lot of effort to prepare and cook. But well worth every ingredient. Baking the curry puff yielded better result than deep frying - healthier choice as well!

Just looking and smelling the chicken pie filling made me drool all the way and couldn't wait to taste the chicken pie. Not as glam as Don's Chicken Pie but sure tasted better (in my opinion). Nothing fancy, just simple humble chicken pie with wholesome goodness chicken filling.

And oh the cream puff with custard filling. Light-as-a-cloud choux pastry, as described by Chef Tan. It may not look as pretty as Beard Papa's Cream Puff, a little old fashion maybe. It is still good old cream puff.

We got to taste the cream puffs on the spot since they are best eaten fresh. Everyone took home a chicken pie and curry puff, complete with Chef Tan's specially designed retro-looking takeaway box. The rough puff pastry turned out light and fluffy and served the purpose of complementing the fillings and not over-power.

Haven't had the time nor courage to attempt the recipes yet as they are relatively time consuming. Ok, one of these days. Serious.

Resources

• Shermay's Cooking School - http://www.shermay.com/index.htm
• Christopher Tan - http://www.foodfella.com/

Macarons from Bossacafez

I'm quite into macaron of late. Although they have been around for a while, I only discovered these delicate little gems when I was in Tokyo last year; was fortunate to get some from the Dalloyau branch in Jiyugaoka. And earlier this year, from the Lenotre branch in Emporium, Bangkok.

They were crunchy on the outside while moist and chewy on the inside; and what makes this authentic French pastry attractive and irresistible (at least to me) is the varied flavours and colours.

In Singapore, so far I have only tried the ones from Canelé Pâtisserie Chocolaterie. And most recently, ordered a box from Evan through her blog, Bossacafez. Have been an avid fan of Evan's blog since last year and really inspired by her passion for baking, cooking and photography.

Her macarons look so divine that I just had to try! So I emailed her and placed my orders for Framboise, Lavende and Macha flavours. My orders came in a lovely packaging (my favourite tiffany blue!) - the details and effort put in was amazing.

I love all 3 flavours; the shells and buttercream flavours matched each other quite well, not to mention the lovely colours. Since they are best eaten fresh hence so precious, I relish each and every bite. Yummy!

Much as I wish I can make them, I heard they are really difficult to master and I'm totally clueless (and lazy). Will wait till Joycelyn holds another Macaron Class at Shermay's Cooking School. Meanwhile, if I have macaron cravings, I know where to look.

My First Orange Chiffon Cake

Make that 2.

Ever since attending the Chiffon Cake 101 class by chef Christopher Tan, I've been itching to attempt the recipe.

A bit unsure though because my trusty oven is just 18L and definitely not able to hold the 25cm chiffon cake pan based on the recipe. With advice from Christopher, I halved the quantity of ingredients and used a 17cm pan.

The recipe is really quite easy to follow, only toughest part has got to be whipping the egg whites and cream of tartar to form 'soft peaks' else risk the point of no return from over beating. Since this is my first attempt, not sure when to stop; just go by gut feel I guessed.

Everything turned out well and 55 minutes later, VIOLA!

Looked pretty decent huh? The taste, that's the crucial part! But the thing about chiffon cake is also patience. Got to turn over the cake, stand over the pan's central column and let it cool completely. I couldn't wait to taste it!

Finally ran out of patience and with the cake still a little warm, I removed the cake from the pan very carefully. I wonder why the sides didn't brown?

The cake had a very nice zingy orange aroma with tinge of orange flavour. Texture is springy and fluffy. I think almost like what Christopher made. Or maybe just a tad too springy? And it's all natural goodness, absolutely no artificial flavouring.

Since I'm already at it and have all the ingredients, might as well attempt a 2nd time. This time round making sure that the egg whites are beaten even more carefully and following the recipe to a T. The 2nd attempt turned out even better than the 1st i.e. looked neater and texture lighter. Yay!

Next up, I must attempt the Pandan Chiffon Cake! And the Chocolate Rum Chiffon and the Japanese-style Cheese Chiffon...

Quick & Easy Meal IV - Braised Chicken

Been busy recently, didn't have time to cook as frequently as I hoped. Missed homecook food very much, that's where quick & easy meals come in.

One of my favourite - braised chicken. It is really quite easy.


Ingredients

• Chicken thigh or leg or drumstick
• Dried or fresh mushroom
• Ginger (sliced)
• Garlic
• Light and dark soy sauce
• Pepper
• Oyster sauce
• Sugar (or rock sugar)
• Hua Tiao Chiew (Chinese cooking wine)
• Sesame oil

Preparation

• Marinate the chicken meat with ginger slice, garlic, light soy sauce, pepper, Hua Tiao Chiew and sesame oil for at least 1/2 hour.
• Soak dried mushroom in water (skip this step if using fresh mushroom).
• Place marinated chicken (together with the ginger and garlic) and mushroom into sauce pan, add water until water covers the chicken. If using dried mushroom, sieve some of the mushroom water and add in.
• Add dark soy sauce, oyster sauce and sugar.
• Bring to boil for 20 mins. Bring to simmer for another 15 - 20mins.
• Add some corn starch with water to thicken the sauce and ready to serve.

Chiffon Cake 101

Attended yet another class at Shermay's Cooking School. Since the previous Cupcake Workshops I & II, I have been frequenting Shermay's website to look out for new classes and making bookings well in advance as classes are tremendously popular. Still eagerly anticipating Joycelyn's next Macaron Workshop!

Despite the relatively higher pricing, foodies and cooking enthusiasts are flocking to attend the cookery/baking classes at Shermay's. Attend the class once and you'll see why. The chef instructors are well-accomplished and approachable; recipes comprehensive; tips practical; environment comfortable; and there is always a free flow of Illy coffee & iced Gryphon artisan tea!

Chiffon Cake 101 by Guest Chef Christopher Tan is a demo and food tasting class. Basically attendees were given recipes while Christopher demonstrated the baking step-by-step and answered question as and when there was any. After the demonstration, we could taste the freshly baked cakes or pack them home.

3 master recipes were introduced - Zingy Orange Chiffon Cake, Chocolate Rum Chiffon Cake and Japanese-style Chiffon Cheesecake. A pity I missed the Pandan Chiffon Cake demo class conducted previously!

Christopher is a writer, editor, food consultant, food stylist and photographer and has published quite a number of cookbooks. He gave really practical and good tips about baking and made baking chiffon cake look so easy.


Zingy Orange Chiffon Cake
I have never tasted so good a chiffon cake! Light and fluffy, delicately flavoured with fresh orange juice and orange zest. There is absolutely no artificial flavouring used. No wonder those commercial ones taste synthetic.


Japanese-style Chiffon Cheesecake
Absolutely love this! It's light, spongy with an almost melt-in-your-mouth texture. The blend of cheese, vanilla extract and fresh lemon is delectable without overpowering the taste bud. Hmmm....

Chocolate Rum Chiffon Cake
Made with Valrhona cocoa power with a hint of dark rum. Once again, fluffy, tender and smells ever so sexy and seductive. Ahhh... *alas, forgot to take photo for this!

I'm already looking forward to attempt my first chiffon cake at home. Just that my oven is kind of small and hence have to make adjustments to the recipe. Hopefully, it'll turn out edible.

Anyway, Christopher will be conducting another demo cum food tasting class, Retro High Tea in 2 week's time. All set for the class and looking forward to it!

Resources

• Shermay's Cooking School - http://www.shermay.com/index.htm
• Christopher Tan - http://www.foodfella.com/

Handmade cards I

When it comes to giving cards, whether for birthday wishes or expressing congratulations, I always prefer hand-making the cards if time permits.

With the popularity of ecards that are so convenient and easy, handmade cards are all the more precious. It may not be a perfect and well-made card, but lots of care and thought is put in - from selection of materials, colours, design, format, finishing...

Although there are all sorts of designs available for sale in the market, I feel that nothing beats the personal touch that is being put into making the card and thereby conveying my deepest well wishes for the receiver.

My recent design - birthday card with cardholder that comes in a sweet ribbon handle. The cardholder can be used to hold the card and money or vouchers :)

I usually get my materials from Made With Love, which is a scrapbooking store that offers a huge selection of cardstock and embellishments imported from the US. I'm not really into scrapbooking, but simply couldn't resist the temptations of getting the supplies. Card making would be a good excuse.

Each time I step into this store located at Plaza Singapura, I had to spend at least an hour marvelling the collection and deciding what materials to buy. It is a haven for scrapbook lovers (they call them Scrapaholics) and card or craft makers alike. I confess that the materials I have at home can make more cards than I can give, but well...

Anyway, will showcase some of the designs when I have time. My dear friend PY suggests that I should sell them. But, I wonder who would really buy them?

Resources

Made With Love
Plaza Singapura #03-21
Tel: 68373464
Website: http://www.madewithlove.com.sg/

Durian Feast at Segamat, Malaysia

DURIAN season is here! Talk about durians, most people would think of Segamat durians. Hubby's colleague M's hometown happens to be Segamat and she extended invitation to us to have a durian feast at her place. So we decided to venture to the origins to seek the long awaited King of Fruits.

We set off at 8+am (waking up early on a Saturday morning, the motivation of durians!) and went into Johor via the 2nd link. Had planned to go Machap, our usual pit stop for breakfast (about 90km from 2nd link, 30-40mins) but it was under renovation.

M proposed going to Yong Peng for Yong Tao Fu breakfast since Yong Peng is the exit to Segamat as well. Yong Peng is just another 15mins away from Machap.

There are quite a number of Yong Tau Fu eateries at Yong Peng, all claiming to be The authentic one. Fret not, because we have a local guide with us :) and she brought us to the eatery frequented by her family. Thumbs up! The fishballs were bouncy and kway teow very smooth. It was certainly a great way to start our quest for durians.

After an hour's drive from Yong Peng, we reached Segamat, hometown of durians.

M ordered 45kg of durians for us (4 people, 2 of us + another of hubby's colleague and spouse) and the durians cost only RM3 per kg. Upon reaching her place, we spared no time in opening the durians and devoured almost 20kg! Not that we finished all 20kg, we adopted the local's way of eating durians. If it ain't good, throw! No point wasting calories on lousy durians. Kind of extravagant way of eating huh?

The Segamat durians is unlike those D2, D24 and XO type of durians that tend to be very rich. These are more down-to-earth and "kampung" with a nostalgic taste; and you won't feel sick after eating too much.

After the durian feast, time for mahjong! Hadn't play since Chinese New Year and my fingers are already itching. We played for around 2hrs; as hubby's colleague had to return to Singapore by evening, we divided the balance of the durians and headed back.

Before leaving Segamat, M brought us to a coffee shop which serves excellent coffee and tea with toasted kaya and butter bread. A must-try for all who visit Segamat.

The traditional type of bread is used; sliced into halfs, toasted to perfect crispiness and spreaded generously with homemade kaya and butter. Don't think Ya Kun can compare to this.
The Kopi (coffee with milk) and Teh (tea with milk) are also famous here; brewed to just the right taste and aroma.

We also tried a packet of Nasi Lemak. This is the very humble traditional type wrapped in banana leaf (ermm, or is it another type of leaf?). The chilli is sedap!

With that, we headed back to Singapore. Well, all in 10hrs' "work". Fruitful indeed!

Pranali Wellness Spa, Bangkok

Pranali Wellness Spa was the 2nd spa I visited during the Bangkok vacation. Honestly, it was not my intention to do spa treatments 2 day in a row. Sinful wasn't it?

But while shopping at Siam Paragon, I chanced upon Pranali. Well, after some intensive shopping, no harm pampering myself a bit right :p

In fact was deciding between Harnn and Thann Spa and Pranali Wellness Spa. Chose the latter all because of the spa deco and ambience. Not that Harnn and Thann is no good, just that the overall packaging of Pranali appeals to me more at that time.

I really like how the retail space is decorated, modern and sleek with fine touches of green and nature.
Spa treatment room is also nicely decorated with blends of nature. I took a 70min full body massage. Massage therapist was professional and skillful with exertion of just the right amount of pressure.
After the treatment, I was served a soothing herbal tea and some fruits. The spa owner happened to be in the shop. She was really friendly and when I sought permission to take some photos, she even led me to other treatment areas of the spa so that I could take more.

The Thai people are really very hospitable and sincere in providing service to their customers and this is one reason why I enjoy going to Bangkok.

I guess I would be visiting Pranali again next time, definitely a good idea to go for spa treatments after intensive shopping!

pranali wellness spa
Siam Paragon Branch
Unit 334, 3rd Floor, Siam Paragon Shopping Centre
991 Rama I Rd, Pathumwan, Bangkok 10330
Tel: +66(0) 2610 9596-7 Fax: +66(0) 2610 9598
Website: http://www.pranaliwellness.com/
Email: pranali@pranaliwellness.com

Divana Nurture Spa, Bangkok

Before setting off for the Bangkok vacation, I already decided that I want to try spa treatments at one of the full-fledge spas there. Have heard much about quaint boutique spas around the Bangkok city but never had the chance in the past.

Searched the net for reviews and dvn international was one of the recommendations. Decided to check it out for this trip. Anyway, if it is not appealing, I can always go for Banyan Tree Spa at Banyan Tree Hotel or Devarana Spa at Dusit Thani Hotel (these 2 are on my someday-to-visit list).

So happened that one of the brands, the Divana Nurture Spa was just across the road from our apartment.

The entrance to the spa is a cosy tea room selling bakery items. The host led us through a lush garden to a two storey contemporary Thai house. The Western-style interior furnishings has an old-world charm which made visitors feel at home right away.

Our intention was actually to check out the place and spa menu first. If satisfied, would make appointment for the spa treatment at a later time. But we were drawn into the warm hospitality of the spa host and decided to do the spa treatment there and then.

Hubby took the Siamese Scent treatment which included a Pepper Berries Foot Soak followed by Siamese Massage for 90mins. Mine was Moonlight Anti-Stress which included a Pepper Berries Foot Soak, Head, Shoulders & Back Massage and Warm Herbal Compress for 120mins.

The massage therapists were quite skillful and our muscles got kneaded with the right amount of pressure. With soothing music, we soon drifted off and woke up feeling much relaxed.

Both treatments were relatively cheaper (as compared to Singapore) and given the ambience , treatment and service quality, I would certainly recommend this spa.

divana nurture spa is one of the brands under dvn international; would probably check out the other brands next time I visit Bangkok.

divana nurture spa
8 Sukhumvit 35, North Klongton, Wattana, Bangkok 10110, THAILAND
Tel. +66 (0) 2261 4818-9 Office +66 (0) 2261 4817 Fax. +66 (0) 2261 4814
Website : http://www.dvn-wellbeing.com/ / www.divana-dvn.com
Email: contact@dvn-wellbeing.com

Diving in Pulau Dayang - June 2007

Made a last minute (and rather "rash") decision to go diving at Pulau Dayang, Malaysia over the weekend. Could have spent the weekend idling but the dive bugs in us urged us to go on a diving trip before launching into the busy July/August work period. Not that we had anything to complain about diving, just that the journey to and fro took its toll and we were pretty knocked out by the time we reached home.

Dived with Mako Sub-Aquatics this time round. Set off at around 8.30pm in 2 vans, by the time we cleared Woodlands Customs and reached the usual 'divers and anglers' pit stop at Kota Tinggi, it was already 10.30pm. After supper and fruits shopping, took off and reached Mersing Jetty at around 12.30am. As it was low tide, had to take turns to transfer by one smaller boat to the big dive boat waiting at deeper waters. There must be some 60 to 80 divers waiting for the transfer.

Interesting encounter... it was super low tide with water level at only 0.3m at some points on our journey out, our boat got stuck at the sandy bottom not far away from the dive boat. Talk about so near yet so far. Boatmen had to jump into the shallow waters to steer the boat.

Anyway, by the time we managed to board the boat, it was already 2am! We were totally exhausted but couldn't really sleep well due to the freezing air-con and uncomfortable seats. After 3hrs45 mins of back-breaking boat journey, we reached Dayang at 5.30am! Couldn't care less about the surroundings and headed straight for bed; had only less than 3 hrs sleep before the morning dive.

Woke up feeling slightly dazed but nevertheless refreshed. Had a recce of Dayang island. The island is separated from Pulau Aur by a channel; an idyllic and rustic island with a very laid back atmosphere. No mobile phone signal, no TV, no internet...

The chalets are mostly quad or triple sharing, ours was the twin-sharing "Villa-on-the-rocks". Toilets and bathrooms are for common use. There is a central dining area that has free flow of beverages all day long and serves 5 meals a day. So basically divers here just eat, sleep and dive!

We did a total of 5 dives for this trip, 1 dive on Saturday morning, 2 dives Saturday afternoon and 2 dives on Sunday morning, skipping the night dive. Dive sites visited were Kador Bay, Pulau Lang, Batu Kutik, Pulau Pinang and Captain's Point.

Visibility was not as good as Tioman and marine life was also not as abundant. But we were glad to see some new species of nudibranchs and marine fish.

After the dives, it was another arduous journey back home, this time having to beat the notorious Sunday night jam at JB-Woodlands checkpoint.

Well, the dives were not fantastic for this trip but at least it satisfied my craving somewhat. All dives are good, some are just better. But I would seriously re-consider about such Friday-Sunday trips again. Maybe... until the dive bugs start stirring again.

Resources

• Dayang Island http://dayangisland.com/
• Mako Sub-Aquatics http://www.makosubaquatics.com/index.asp