Shall try to share the journey once things are more settled and hopefully steal time in between nursing the baby to blog (along with chores, cook, steal a nap if I could, deal with baby's fussiness etc etc. 24hrs is not enough nowadays).
These were eaten over 2 lunches, another variation can be found here and recipe found here.
Besides pan fried potatoes, can also try mashed potatoes with herb butter or the Jap-style potato salad.
This is a recipe adapted from a book written by a renown local chinese writer, You Jing. Been reading her novels, articles and travel books since secondary school years and always captivated by her anecdotes and stories.
The broth is full of goodness with the essence of chicken, combined with mushroom, sausage, ginger and chinese cooking wine (no water is added at all). Goes very well with rice. 
Hope the smiley animals and soothing music will make baby happy.
Mr Ducky here, baby's sleeping companion. A gift from Uncle WH.
The cake may look humble but don't judge it by its appearance. It is certainly rich, dense and creamy yet not overwhelming. Even those who don't fancy cheesecake found it acceptable for their palate. As for me, I'm relishing every morsel of my single slice (yep, no over-indulgence allowed) :d~~
There are other healthy options offered by The Conscious Choice Cakes such as egg-free, low-carb/high-protein and etc. I thought it is a brilliant idea to have such options so that people with allergies and medical conditions may still have their cake and eat it too; people these days are also opting for healthier menu choices without the guilt.
The Lotus Leave Glutinous Rice is quite nice as well. The wrapped lotus leave looks like a little pillow :) The glutinous rice is soft and filled with fragrance of the lotus leave; chicken soft and tender, chinese sausage sweet and salted egg yolk savoury. All ingredients complement each other nicely :d, yes sinful indeed.
The Custard Bun here is supposedly a signature dish. Bun is soft and fluffy and custard creamy and milky. Best part, a small piece of salted egg yolk is added which gives the bun the Oomph factor.
As for deep fried stuff like prawn dumpling, beancurd roll and spring roll, we seldom order them since the steamed dishes are the must-eats and already very filling. There is a popular deep fried pork dumpling which many people would order, tiny piece of minced pork wrapped with large sheet of dumpling skin and deep fried to a crisp.
With reasonable prices and quality dim sum, no wonder the place is getting more crowded... wonder if Chef Victor would move to bigger premise? But then again, he has remained at Sunshine Plaza for a few years now and probably it's this no-frills and value-for-money charm that attracts the strong followings.
Victor's Kitchen
91 Bencoolen St
Sunshine Plaza #01-21
10am to 9pm
Closed on Mondays
The last I baked earl grey tea cupcakes was more than 2 years ago, shortly after attending the hands-on workshop conducted by Chef Joycelyn. And since then, I did not try it again! Wonder why, as I love early grey. Probably there are simply too many recipes and too little time.
Decorated the cupcakes with candied orange peel and Valrhona crunchy pearls. I love the silver and gold cupcakes, bought at Kappabashi, Tokyo.
As for the Nutella cupcakes, had attempted just a few months ago. This is a fairly easy recipe as well, except for the gooey mess of nutella... boy, nutella is really sticky and a tad hard to handle without getting it all over the place. Besides nutella, the Valrhona 55% Equatorial chocolate was also added (recipe calls for 40% Jivara which is sweeter).
Packed the cupcakes in 2s and 4s. The box was a little big for 2 pcs of cupcakes and the cupcakes would move around, so I made a simple cut-out board to hold them in place.
The 4-pc box was just nice, but probably a tad tight.
Sealed with my usual design labels.
This is a dish adapted from a current affairs show I watched on Channel 8. A simple yet delicious dish handed down by grandma. There is no recipe, so I just came up with my own version based on the programme commentary and cooking method. After all, it is meant to be a quick and easy dish.
Chef Christopher started with the classic puff pastry since as this would take almost the whole lesson, given that the pastry has to be rolled, folded and chilled sufficiently for total of 6 turns. Though time consuming, he assured us that it was fairly manageable just slightly tedious. Once pastry is ready, it could be rolled to the intended thickness and even cut into the intended shape and freeze for some 1 month before use.
Vols-au-vent casings could be cut into shape well in advance and freeze for later use. Shape depends on personal preference. Square pieces would be more economical since less wastage as compared to rounds.
The smoked chicken fricassee was easy to cook and enhanced with tomato paste. Didn't even need to add salt since smoked chicken was used.
Combining the smoked chicken and vols-au-vent, decorated with a tiny piece of pastry as cap and pasley for colour. Looks totally tempting and appetising!
The puff pastry was so light and crisp with subtle hint of butter! We could go for seconds or thirds without feeling the burden or overdose of butter. Certainly unlike the heavy handed buttery puffs by Polar Puffs and Delifrance.
Not really familiar with french confection so this was the first time I learn about this dessert. Filling is a frangipane, which is good for tarts as well. With the puff pastry done, it's relatively easy to make the filling consisting of butter, sugar, creme fraiche, rum, ground almonds and flour.
Decorations for the galette are flexible. Could do curves.
Zig-zag cuts.
Or leave shapes. All baked and puffed up beautifully.
Best served warm. Once again, the puff pastry was crisp and light and the frangipane filling was moist and not too sweet. The hint of almond was quite distinct, those who love almond taste would love this dessert.
Cooking the apple compote was easy as well, just need to select the right type of apples.
A special lattice cutter was used to roll and cut through a piece of pastry and once the pastry was opened, viola, a pretty lattice!
Stunning result. The risen layers of pastry was visible even through the lattice.
Light and crisp lattice puff pastry with a tart-sweet apple compote.