Zhi chao's first entry

Hi fellow culinarians, i'm here to add some life to this blog and share my opinions of some food i came across....(well,i'm being forced by someone to post >.>)

ok this is the '' Heavenly Chocolate Cupcake'' yup, i named it. It literally melts in my mouth man. I just can't express that feeling with words...you see the sugar flowers so cute hor? Yaa...i puked it out...eek so sweet. But anyway the choc cupcake is really really delicious..i cannot emphasize how good it is. I always like to eat it when i feel emo cos eating it makes me feel like in heavennnn~It tastes much better when its just out of the fridge cos the topping will not be too soft. Anyway... my mum's friend's friend baked it.since i'm a japanese food fanatic...i'll just share some of fav dishes

Had this Japanese curry chicken cutlet in Tokyo. The chicken cutlet is deep fried till crispy and juicy...topped with the rich and aromatic Jap curry...coupled with very QQ japanese rice. MMMMm~ marvelous

''Chawan mushi '' ( cant rmb spelling .........)

The chawan mushi in Spore is pale in comparision to these chawan mushi served in tokyo in terms of taste , texture ...etc. The taste of it somehow has a natural sweetness to it and the texture is really super smoooooooooooooooth.

'' TEPANYAKI'' i dun noe the exact meaning but its like food grilled on some sort of hot plate. The chef didnt add much seasoning to the seafood and beef.Comeon! the ''wangu'' beef there is heavenly..its like the best beef i ate in my life. i ate like 200g of it.Its really juicy,tender and has a exquisite taste.1 million times better than normal beef.DOesnt need any seasoning at all! the seafood there...duh its like super fresh.Just butter lil pepper n salt will do.The food was well grilled...i could really taste the natural sweetness of every dish... But obviously it takes years to master the technique of grilling.The chef looked super pro la.

Ok tata~ i will post more of the food pics taken in tokyo if time permits.You know zhichao is a busy person.

So fellow new n old members...feel free to post entrys about your food adventures! Ask dollyTHE auntie if you need the password n username.

oh, if we hv smth like this for a badge, issit ok?

-dolly

logo #1

so... how do you guys think of this logo? it's abt time we hv one huh? :)

 Gusteau is... ooh-la-la! 

Food

xinru's here to satisfy... your food cravings! been having lots of good food recently so i ought to share them with everyone, well, not literally. first, lunch at waraku, central shopping centre. The price's not too high, aruond swensen's price, and the serving's definitely more than enough. They have a set lunch thing for 9.80++ which comprises of a small bowl of ramen AND rice.

these are the regular size. more than enough. looks nice right?

mini size. Ok you cant really compare the sizes from the pictures, but i think its really small. Only for people with small stomachs, or hate japanese food.

Next! Buffet dinner at Furama Waterfront. Its an international buffet, with chinese, japanese and western food. Quality's alright, not that amazing for the amazing price. I loved the dessert though, yummy!

hmm lets see, there's sushi, jellyfish, chicken, tempura, some corn thing(in the centre, and its not nice) and the nicest dish there! at the top left corner, cant remember what its called, but its seafood dipped in creamy sauce, delicious! They serve this wonderful soup-avocado and salmon cream- sounds weird but it tastes heavenly, when its warm. Can't taste any avocado though.

don't they look gooooood? Can see the cheese-shaped candy on the cheesecake? So cool right? but it(the candy) tastes horrible. Dolly! shld learn to make the candy thing, nice presentation.

Until next time!

Auntie Dolly's Cheesecake - it makes you faaat!

Ingredients 101!

Cake

A
500g cream cheese
50g butter
50g sugar
-----------------------
50g plain flour
3 egg yolk + 1 whole egg

B
70g sugar
3 egg white

125ml yoghurt
peach slices/blueberry jam/or nth if you like it intense


Biscuit Base
150-200g oreo/digestivebiscuit/mariebiscuit+cinnamonpowder+sugar+choppedmacadamia
50-75g butter

The Way To Go! :

1st-ly. prep biscuit base. ground the biscuits into powdery form. if using marie biscuits, which r like blah: boring, plain, absolutely tasteless, add some cinnamon powder n sugar to save the day. for the uninitiatedly-without-common-sense peeps, remove e oreo fillings before pounding. pls throw it away, dont eat it or aunty will smack you. it's for your own good, you know? oh yeh, as you hv guessed by now, aunty's favourite base is e digestive biscuit one, cos it's well...aunty. ok i shall stop digressing. next mix powdered biscuits well with th butterrr, till can hold together(of sort) or till (shiny?) next, line ur baking tin (shit i can rmb e dimensions) and press biscuit to form a base. if u like it fruity, arrange e peach slices onto e base and put it into e freezer to set.

2nd-ly. mix A well at low/medium speed, till creamy. Then shift in e flour and mix well too. Add in the egg yolks and beat at low speed as well. hmm, nice n creamy, but not too creamy now.

3rd-ly. In a clean dry mixing bowl, (read:evrything incl beaters must be oil-free, k? if not aunty will smack you. it's for your own good know? Beat B (at low speed) till stiff, white peaks form.

4th-ly. Slowly, fold B into A, 1/3 at a time. Lastly, fold in the yoghurt as well.

5th-ly, Pour the batter into the tray. place into the oven preheated at 175^C, and remember to waterbath the oven tray!

6th-ly. Wait patiently for 30-35 mins. meanwhile do your aunty things to pass time. Then switch off the oven, and leave the cake inside to rest for another 1 hr.

7th-i-cant-wait-to-end-ly. remove from oven it should be nicely browned. chill in fridge and best served after a night(8hrs), that's what i read. patience is a virtue.

Finallyyyy, if the cake looks damn ugly, ie unsightly cracks and uneven surface, camouflage with blueberry toppings. simple and easy. best of all, the idiots won't ever feel a tiny bit suspicious, cause it looks so pretty now!

hope you young ppl arent bored/worn out by my aunty talk.

cheers,
~auntydolly

Macarons

Macaron
From Wikipedia, the free encyclopedia
Not to be confused with Macron or Macaroon.

A macaron is a traditional French pastry from Nancy, a commune of the Meurthe et Moselle département, in northeastern France. Dating back to the 18th century, the macaron is made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base.

In the early 1930 the tearoom and pastry-shop Ladurée in Paris started selling the new creation of Pierre Desfontaines, grandson of Louis Ernest Ladurée: two traditional dome halves sandwiched with a sweet filling between: the ganache. This resulted in giving the new macaron a larger size, the possibility of flavored garnishes, and a newfound moistness that came from the garnish. Whereas the traditional macaron was sweet and dry and crunchy, the new macaron had the added attraction of being delicately crunchy on the outside, while moist, chewy, and flavourful on the inside.

Many cookbooks provide macaron recipes, but the authentic Parisian macarons, with the multifarious flavors and colors, have continued to be in short supply, due to the difficulty in making them well. Today, there are but a few cities in which top quality macarons can be found.
These include London (Paul Boulangerie, Yauatcha, Ladurée), Melbourne (Laurent Bakery), Sydney (Lindt Concept Store and Cafe), Paris (Pierre Hermé, Ladurée, L'Atelier Joël Robuchon, Fauchon, Gérard Mulot, Jean-Paul Hévin, La Maison du Chocolat, Carette, Sadaharu Aoki), Madrid (Delipanific, Moulin Chocolat), Tokyo (Dalloyau, L'Atelier Joël Robuchon), Hong Kong (Le Goûter Bernardaud), Manila (Bizu Patisserie), New York (Fauchon, Bouchon Bakery, Payard, La Maison Du Chocolat),Waterloo near Brussels (Ducobu), Baltimore (Patisserie Poupon), and San Francisco (Patisserie Phillipe).

Flavors available can often vary with the seasons and include:
almond.apricot.blackcurrant.caramel.chocolate.cinnamon.coconut.coffee.hazelnutpraline.fig.foie gras.greentea.lemon.licorice.orange.pistachio.pepper.raspberry.rose.truffle.vanilla.violet.walnut

well, i think we all want to learn how to make this pretty lil thing, rite?

So, anyone who's got a good recipe for it, pls share with us k? better still, teach us!!!

afterall, we did tried to make dougnut (foodfad then), so why not macarons (foodfad now)? grins


~aunty dolly