tag:blogger.com,1999:blog-201909082024-03-14T02:32:32.428+08:00My Kitchen:My LaboratoryEnjoying Good Food & the Occasional CookingAnonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.comBlogger144125tag:blogger.com,1999:blog-20190908.post-32898076789875333262017-01-25T18:31:00.000+08:002017-01-25T18:31:29.339+08:00Festive BakingIt's been a while since I last posted. Well, sometimes other things in life takes priority. On a happy note, I've been approached by Marshall Cavendish end of last year to contribute a recipe for the book Bake and Celebrate, Cookies and Treats. The book is a collection of recipes from various bloggers and Instagrammers and I am very honoured to be featured amongst some of them who are very Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com0tag:blogger.com,1999:blog-20190908.post-67861971536682055672016-08-28T10:46:00.001+08:002016-09-12T21:56:03.861+08:00A FirstAn upcoming event has me practicing my skills on making buttercream, piping flowers and frosting whole cakes, everything which I hardly ever touch. Never like frosted cakes because it is always too heavy and sweet, until I found came across this Swiss Meringue buttercream recipe from The Domestic Goddess. I adjusted the sugar amount as I am adding azuki paste.
So here is my Pandan Azuki cake Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com0tag:blogger.com,1999:blog-20190908.post-73416551266854831832016-02-02T14:48:00.001+08:002016-08-31T22:35:23.444+08:00Another Green PostI took a vacation to Hokkaido, Japan 3 weeks back and it was GREAT fun! We enjoyed winter Hokkaido tremendously and indulged in some snow activities. Of course we ate a lot - kaisen don(seafood bowls), sushi, shabu shabu plus lots more! Had a lot of milk-based desserts too, because Hokkaido is famous for their silky smooth and creamy fresh milk!
So I came back to Singapore with lots of cooking Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com0tag:blogger.com,1999:blog-20190908.post-39513918396770644592016-01-03T17:16:00.000+08:002016-01-03T17:16:10.179+08:00Green Milky WayI've been on a roll using matcha lately. Matcha, which is essentially powdered green tea ground from green tea leaves specially grown in shaded areas in order to concentrate the chlorophyll and stimulate the production of amino acids which contributes to one of the many benefits of consuming matcha. You can read about them on Google.
I started taking matcha in the form of hot matcha, iced matchaAnonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com0tag:blogger.com,1999:blog-20190908.post-21765825776800285112015-12-22T16:36:00.001+08:002015-12-22T22:08:19.161+08:00Feeling Green for Christmas I was packing my kitchenware the other day and came across a Christmas tree cookie cutter, which has obviously been sitting in the cupboard for god knows how long. Since Christmas is coming, I thought I could make some festive cookies this year. Since I have been addicted to matcha lately, I decided to make some Matcha Shortbread so that we can all feel more Christmassy :D
This is a Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com0tag:blogger.com,1999:blog-20190908.post-16049245990821744832015-11-17T19:08:00.000+08:002015-11-17T19:08:50.700+08:00KFCNot the KFC from US, but Korean Fried Chicken instead. Sg has been hit by the Korean wave these 1-2 years, with many Korean eateries sprouting all over the island. I used to dislike Korean food, because those I've tried doesn't really suit my palate. But on my sister's recommendations, I've had some pretty good Korean food this year and have also ventured into cooking Korean food at home, like Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com0tag:blogger.com,1999:blog-20190908.post-83014904116602004762015-08-27T11:51:00.000+08:002015-08-29T16:11:21.791+08:00A Green IngredientPandan leaves, also known as screwpine leaves, is one of my favourite ingredient to cook with, especially in bakes and desserts. It has a subtle fragrance which I love very much. There are several pandan recipes on this blog and this time I'm adding a bread recipe for Pandan Pullman Loaf.
Pandan bread is also very common, you can get them in bakeries and also commercial loaves in the Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com0tag:blogger.com,1999:blog-20190908.post-17184256789873317942015-07-29T21:27:00.000+08:002015-08-04T21:38:04.772+08:00Revisiting an Old FriendLike I mentioned previously, I started blogging again partly because I found a lot of memories while browsing the blog for recipes. I am pretty active on Instagram so have been inspired by a lot of accounts, some of which feature talented bakers who churn out beautiful loaves of bread. That ignited the passion in me to start bread making again!
Before starting to blog again, I have already made Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com2tag:blogger.com,1999:blog-20190908.post-76518471299595187592015-07-09T22:33:00.000+08:002015-07-09T22:33:42.955+08:00The Forbidden SeedsI'm blessed to have made a couple of close friends during my Pilates instructor training. During those days, we would see one another in the studio whenever we go for self practice, and some of us are also partners, using each other as our 'practice body'. After our exams, while most of the batch just went their own ways and we never saw each again, a few of us stayed in contact via our Whatapps Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com4tag:blogger.com,1999:blog-20190908.post-55132304712388476612015-07-07T15:12:00.000+08:002015-07-07T15:12:18.118+08:00Chia Chia ChiaChia seeds have been very popular in recent years. These seed are native to central and southern Mexico and Guatemala, although I have bought some which states it's from Bolivia. The popularity stems from the seeds nutritional content - they are packed with proteins, antioxidants, fibre and other nutrients(you can google chia seeds to read more).
I have also jumped onto the chia seeds bandwagon,Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com0tag:blogger.com,1999:blog-20190908.post-38335316621937371922015-07-05T11:58:00.003+08:002015-08-04T21:14:27.554+08:00Black Is InRecently went back to bread making, after stopping for so many years. Realized it's still a lot of fun making my own bread, because I get to control what goes into each loaf/bun, without the nasty preservatives/additives that manufacturers add to commercial loaves.
Straits Times Life published an article about black food items a few weeks(or months?) back. I must say I agree that black Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com0tag:blogger.com,1999:blog-20190908.post-21916815847004635122015-07-03T16:18:00.000+08:002015-07-03T16:18:02.134+08:00Yo What's Up?It has been 8 years since I blogged so what have I been up to? Well, making a living to survive. Haha!
I made a career switch last year! From my job(different companies but similar job scope) of almost 12 years, I switched to something that I'm never trained in. So the first thing I had to do was to undergo a year of training, after which I took the certification exam and passed!
The one year Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com0tag:blogger.com,1999:blog-20190908.post-9444303965527540772015-07-01T21:55:00.000+08:002015-08-04T22:03:46.003+08:00Hello Blog World!
Hello there! I've been toying with the idea of re-activating this blog for the past 1-2 months. It all started when I was searching this blog for my bread recipes. Went through the posts and found a lot of memories here. Coincidentally my sister brought up this topic and gave me some great ideas. So after much consideration I decided to start blogging again!Trying to make blogging a stress-freeAnonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com0tag:blogger.com,1999:blog-20190908.post-90501394389069865932007-10-30T21:33:00.000+08:002007-10-30T21:35:59.812+08:00It's FinalSome of you might have noticed that this blog of mine had been locked for the past few weeks. Thanks to all of you who have sent me comments and emails to check if I’m alright. The truth is, I put my blog on hold to stop and think about the fate of this blog. Since a few months back, my work has been zapping my energy throughout each working week. The current projects are underway, but my boss Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com16tag:blogger.com,1999:blog-20190908.post-81907249977186996092007-09-24T20:28:00.000+08:002007-09-24T22:10:25.636+08:00It's Nice to Bake AgainSince it has been some time since I last baked, I thought I might just start with something simple, but my favourite - bread.This time I made some buns - some filled with tuna and some with kaya(coconut jam). I used this recipe - halved the recipe and got nine buns.The tuna ones - made with my own 'concoction' of tuna plus cottage cheese plus lots of freshly cracked black pepper :pThe kaya ones Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com16tag:blogger.com,1999:blog-20190908.post-87568931050310408452007-09-17T20:29:00.000+08:002007-09-17T21:11:48.435+08:00Rock and Roll!A big thanks to Ida of Baking Fiends, I found that I have bagged an award! The Rockin' Girl Blogger award originated from here, to give us girl bloggers a pat on the back. On my part, I'm going to pass on this award to two of my best blogger pals:Anh from Food Lover's Journey - for her source of inspiration with wonderful sweets and desserts, and dishes that reflect her heritageGattina from Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com5tag:blogger.com,1999:blog-20190908.post-28038041075620524372007-08-11T18:07:00.000+08:002007-08-11T22:56:40.099+08:00Hey My Dear Readers!!How have you been? It's been some time since I posted anything. Oh well, I've been kind of busy - recuperating actually.I just underwent LASIK (Laser-Assisted in Situ Keratomileusis) to correct my myopia and astigmatism two weeks back. My myopia were not very bad to begin with, but because I've been wearing contact lenses for over a decade, my eyes are starting to 'reject' them - I get headaches Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com19tag:blogger.com,1999:blog-20190908.post-62799907571528905402007-07-21T22:31:00.000+08:002007-07-21T22:32:25.490+08:00A Short BreakHi all, sorry to have neglected my kitchen for quite some time. Work has been busy, and there's something else on my plan(non-food related) currently. I hope all goes well and will update you guys. Wish me luck!Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com5tag:blogger.com,1999:blog-20190908.post-29344957590005907402007-07-03T22:10:00.000+08:002007-07-09T21:44:34.181+08:00What a Boule!Since my cookbook buying spree a few weeks back, I have been trying out different recipes from the various bread books I now have(though I don't have time to write about all these attempts yet) . The latest book is The Bread Bible by Rose Levy Beranbaum, which I bought from Harris during their closing down sale(Orchard Road branch). The discount was too attractive for me to let this chance pass, Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com18tag:blogger.com,1999:blog-20190908.post-65833585975770153232007-06-23T21:46:00.000+08:002007-06-23T22:05:31.780+08:00Sci-Fi Food?I found this peculiar-looking fruit during one of my supermarket trips. I couldn't really walk away without buying this. So I went home to do some 'background check' on this fruit. The Horned Melon belongs to the cucumber family, and is grown in New Zealand and California. Due to it's intriguing appearance, people are often attacted to it. I'm certainly one who did. Cutting through the fruit Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com6tag:blogger.com,1999:blog-20190908.post-76538932878962055732007-06-17T16:57:00.000+08:002007-06-17T16:37:49.969+08:00The Goodness of RedAfter a few weeks break from Weekend Herb Blogging, I’m back to participate with a post on beans – adzuki beans to be exact.Adzuki beans, also known as red beans(a more general term), is commonly used in sweet desserts in Chinese and Japanese cooking. They can be cooked with sugar into a paste-like consistency, which is subsequently used as a filling in Japanese sweets such as daifuku(glutinous Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com2tag:blogger.com,1999:blog-20190908.post-38565053081008338022007-06-13T22:08:00.000+08:002007-06-13T22:10:24.578+08:00Have a slice of cake......Or is it?Actually, the above is bread baked in a cake tin, and so the ‘cake-like’ wedges. After baking a few sweet breads, I thought it might be a good change to make a savoury loaf. I think I still prefer something more saltish and hearty for breakfast, since that’s usually my ‘heaviest’ meal of the day.The recipe for this Casatiello loaf is from Peter Reinhart’s The Bread Baker’s Apprentice, Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com6tag:blogger.com,1999:blog-20190908.post-64510036448104718332007-06-07T21:54:00.000+08:002007-06-07T21:56:12.256+08:00Another VariationHmm...actually I dont have much to write in this post(kind of having 'mental block' these days) Just want to share with you another flavour of my favourite butter cake recipe. This time it's durian - the King of Fruits.Durian Cupcakes100g plain flour125g cake flour1 tsp baking powder½ tsp baking soda200g unsweetened plain yogurt160g durian flesh*85g unsalted butter180g sugar2 eggs, beatenAlmond Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com12tag:blogger.com,1999:blog-20190908.post-53726784180781766792007-06-03T16:40:00.000+08:002007-06-03T17:09:20.771+08:00My Favourite SeedsAfter making the Por Lor Pau last week, I attempted them again as I was not very satisfied with ‘pineapplle skin’. However, this batch didn’t turn out any better. Disappointment aside, something did turn out well – the bread.Once again, I used the Hokkaido Milk Loaf recipe, but adapted it to make a black sesame loaf. I have always been fond of using sesame seeds in my baking, so when I bought a Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com7tag:blogger.com,1999:blog-20190908.post-17607659480678692162007-05-27T22:27:00.000+08:002007-05-27T22:30:33.043+08:00Where's The Pineapple?Por Lor Pau (read in Cantonese), when translated, means ‘pineapple bun’. Por Lor means pineapple, and Pau refers to bun. But there is actually no pineapple in this bun. What it consists of is a soft bread bun, topped with a crisp pastry ‘skin’ that looks like the surface of a pineapple.Por Lor Pau is a very common bun found in Hong Kong ‘cha chan teng’(lingo for local tea cafes/eateries), where Anonymoushttp://www.blogger.com/profile/06207512526381125799noreply@blogger.com9