CHRIS' PANTRY: It's a pleasure: February 2006

Nasi Ayam Soto

Tonight's dinner was Nasi Ayam Soto, which is Chicken Savoury Soup with rice. I followed a recipe obtained from a friend, passed down from generations! Scrumptous stuff, I tell ya! It does take some effort though - not so much in making the soup, but preparing the ingredients that go along with the dish.
First, I had to pound the onions, ginger, yellow ginger (tumeric), garlic, pepper & corriander together to form a paste. Then, I fried it with some oil, lemon grass, lime leaves, bay leaves & gula melaka (dark brown sugar). The chicken meat (and bones) went into the pot to be fried for a little and then, several bowls of water was added into the pot for boiling. After 30minsute or so, I took the chicken out to debone (throwing the bones back into the soup) and shredded the meat to put aside. I then prepared blanched bean sprouts, hard boiled egg, local celery, fried crispy onion, fried potato chips & pounded chilli padi for the final dish, served with rice and some vermicelli noodles.
Can you identify all the items from the picture? *Yummy*

Lace Cookies

Pistachio Lace

Finally, I got to use my bag of green pistachio nuts! I love its beautiful colour, especially in biscotti and other cookies, like this one I made. They're called lace cookie because they're supposed to look like laces, with holes and the "see through" effect.
I used lots of freshly chopped & toasted pistachio nuts, some cream, sugar and flour for these. I tend to slightly underbake mine to create a "chewy" centre and crunchy edges, but can always have them toasted again for extra crisp.
I LOVE PISTACHIOS!

Triple Chocolate Tart

Triple Dark Chocolate Chocolate Tart

Oh my gosh! This tart is so so so simple to make! Not only does it look lovely, but the blend of FOUR types of chocolate I used tastes just *Swoon* heavenly...! Cocoa short crust, whipped dark chocolate fudge, dark chocolate ganache and finally, white chocolate strips. Hmmm...it should really be called QuadChocTart, shouldn't it?

Anyways, I got my inspiration from The Domestic Goddess' webby (she made chocolate mint tart), but since I'm not a fan of mint, omitted that herb out completely. But if you'd like, I could always add it in. I imagine that it would taste pretty pleasant...

Food tasting?

Dear all,
I'm thinking of "showcasing" my new products by conducting a food tasting teabreak.
Each time I have a new item I wish to add onto my list of cakes/pastries, I will invite a small group of say, 10-12 people to sit at the cafe, have a cuppa tea/coffee and a portion of my item on the house! Sounds good?
What would you need to do? Well, simple. Just make a "reservation" and turn up on that day! Eat, drink and comment on my food. Frank and unbiased comments, like if it sux, it sux, or if it's great, it's great...too sweet, too soft, too crunchy, overbaked, lovely, great with tea, excellent, yummy, et cetera.
Anyways, stay tuned! I will post it up when I get down to the nitty gritty of this "idea".
Thanks!
Ur baker,
Chris

Chiffon Queen

Black Sesame Chiffon Cake

When I was taking my baking course, I was known as the "Chiffon Queen". This was firstly because my chiffon cakes always turned out "perfectly chiffon" - light and fluffy - no matter how liquid it looked compared to my coursemates'. Secondly, because I was constantly trying to "smuggle" ingredients different from the regular ones we were instructed to make.
I made this Black sesame chiffon cake with a mix of black & white sesame seeds and sesame oil. The taste is delightful, especially if you like the seeds. It's got some "bite" to it too, as I do not blend the seeds into paste, but rather have them coarsely chopped.
Anyways, in case you're wondering, I do have the regular flavoured chiffon cakes:-
1. Plain vanilla
2. Orange - using fresh orange juice & zest!
3. Pandan - using flavour squeezed from the pandan leaves!
4. Lemon - using fresh lemon juice & zest!

And also "interesting" new flavours such as:-
5. Sesame seeds -black & white
6. Black glutonious rice - tastes like the pudding!
7. Lavander - real dried flowers!
8. Earl Grey tea
9. Chocolate
10 Coffee - espresso

I'm interested to know new flavours that any of you may be dying to have me try out. Just drop me a note on my tagboard or post a comment! All good and appreciated!

Tiramisu

An Italian classic, I turned the favourite dessert into a cake form, although I much prefer the "made in the bowl" kind. I use pound cake soaked in authentic Kahlua liquer and espresso and layer it over light and fluffy, whipped mascarpone cheese and dust Dutch cocoa over. To complete the classic dessert, I place fresh strawberries for garnish. Great with coffee or tea!

Sacher Torte

Sachertorte

This cake is probably the most traditional cake, apart from a tiramisu. It's densely rich chocolate cake layers are sandwiched by fruit jam and covered with a thin layer of (almond paste), and finally coated with a marzipangenerous layer of dark chocolate ganache. Usually, it is a very sweet cake, but I reduced my sugar amounts and use in place of it, 72% cocoa chocolate for a chocolatey flavour. The icing used to pipe the words are in white chcocolate or alternatively, dark chocolate.

Bavarian cake with Strawberries

Vanilla Bavarian Strawberry Cake

I wish I had a picture of the cross-section of this Vanilla Bavarian cake to show you all! It's layered with fluffy vanilla sponge, vanilla bavarian cream (which tastes absolutely like ice cream!) and fresh strawberries. Can you imagine the yellow, white and red coloured layers? Lovely...

I topped it off with lots of fresh strawberries and pink & red icing sugar for a "fairytale" finish.
P/s: Bavarian cream is like custard creme.

Cinnamon Sticky Buns

CINNAMON STICKY BUNS

Oooh...Sticky Buns! No one I know would say no to a sticky bun. I used lots of chopped walnuts in place of pecan, only beacause I'm not a fan of the latter. Well, apart from that pecans are alot more costly than walnuts, that is.
Anyhow, lots of sticky, chewy caramel oozing over atones for whatever nuts are used...
I used milk & egg yolks in my buns - like brioche and homemade caramel sauce...
Eat warm, fresh out of oven!

Lemon Meringue

LEMON / LEMON MERINGUE TARTLETS

LEMON MERINGUE TART

So what happens to all the egg whites after using the yolks to make the Oh So tangy lemon curd? Make meringue! I like to use the "basket weave" design on my lemon tarts, but for those who do not fancy meringue, I provide an option to leave it out and instead, brulee the top of the lemon curd for a slightly "burnt" effect. Again, these tarts use shortcrust pastry and are coated with a layer of chocolate fudge.
Women love this!
Oh! By the way, I only use fresh lemons and all its zest!

Mousse cake

CHOCOLATE MOUSSE TART

Since we've been on the topic of Chocolate, here's more chocolate for you! Mousse can come in many flavours, but chocolate is a classic. This tart has a shortcrust pastry, coated with chocolate fudge and filled with rich dark chocolate mousse and finally, topped with freshly whipped cream and chocolate shavings.

Chocolate Fudge cake

CHOCOLATE ESPRESSO FUDGE CAKE

My chocolate espresso fudge cake is purely for indulgence only! I only use 72% cocoa chocolate, fresh espresso coffee and rich chocolate ganache for this.
I call it A Slice of Heaven...

CHOCOLATE FUDGE CAKE

This cake is alternating layers of rich chocolate sponge and 72% cocoa chocolate fudge. Again, not for the faint hearted. Amazingly rich and creamy, this fudge cake is for the essential chocoholic!

Strawberry Shortcake

STRAWBERRY SHORTCAKE

Strawberry Shortcake, really is Strawberries and cream, sandwiched between fluffy vanilla sponge cake. Ahh...the perfect pair, like chocolate & banana or cookies & cream.

Chocolate Truffle Cake

CHOCOLATE TRUFFLE CAKE

Many people do not know what a truffle cake is. No, we're not talking about the exotic mushroom here...
A chocolate truffle cake is a cake with the bottom half being a soft chocolate sponge and the top half being rich chocolate mousse. I use dark chocolate for both layers.
Bitter Sweet Symphony...

Panna Cotta

When meals are heavy and you still want dessert, I've got just the thing for you!

PANNA COTTA WITH
BALSAMIC VINEGAR BERRIES

This ultra light, but flavourful creme is made with yogurt and milk. I was worried initially to use balsamic vinegar (or any thing vinegarish, for that matter) on my desserts, but as soon as I gave it a try, I've not turned back! The flavour of the vinegar compliments the berries (I used strawberries & blueberries here) so much, it's a heavenly dessert!
Fly to heaven...

Carrot Cake

CARROT CAKE

Check out my carrot cake! Loaded with lots of finely grated fresh carrots, chopped walnuts and chopped pineapples, this cake is a favourite! I cover the moist cake with lemon cream cheese icing and line the sides with dessicated coconut (optional) and top it off with chopped walnuts and handmade mini marzipan carrots.
Isn't it lovely?

Fruit flans

PASTRY CAKE FRUIT FLAN

FRUIT TARTLETS

MANGO CHARLOTTE

Fresh mango slices, kiwi, pineapples, grapes, longans, blueberries, gooseberries, raspberries and all other berries and many other fruits, fresh or canned can be used on fruit flans. Fruit is lined between the cake layers and on top of the cake for beautiful colour, especially when the cake is sliced. The sides of the cake can be lined with chopped nuts, chocolate rice, in this case, sponge fingers or any way the baker intends to bring out the presentation of the cake.
Colours of a Rainbow...

Cheesecakes!

OREO CHEESECAKE

BLUEBERRY CHEESECAKE

CITRUS CHEESECAKE

These are my famous cheesecakes! I have caused birthday boys to "abandon" their own birthday cakes to devour my cheesecake, even though they "belong" to another birthday person. But that's a good thing, isn't it?
Laid on a shortcrust pastry base (except for the Oreo one, which has a oreo cookie base), these velvety beauties are pure cheese. There isn't a speck of flour in my cheesecakes - only the best; cream cheese, yogurt, eggs, sugar, lemon and its zest!

Apple pie

APPLE PIE

People are constantly asking me, "What do you put in your apple pie filling?? It's delicious!"
Thank you all those who enjoy my apple pie, but it's a "secret" - LOVE. But of course, there're lots of apples in there too! I put at least 5 whole apples in each of my pies (9") and cinnamon, which is optional. I cover the top with buttery pastry leaves, cut individually by hand and baked to perfection.

Chicken Macaroni

CHICKEN MACARONI

I like to have my macaroni with lots of vegetables and other ingredients. I know how macaroni is macaroni is macaroni, but because the pasta is bland, I usually add alot more stuff in it to pack a mouthful of taste with every spoonful!
I made the soup using minced garlic, ikan bilis, minced pork and chicken stock. *Yum* And if that's not enough, I loaded my bowl with blanched cai xin, quail eggs and shredded chicken (from stock). To top it off, I used homemade fried onion chips, onion oil (from frying the chips), spring onions and red cut chilli padi!
Enjoy......

Items on my Lunar New Year catalogue

PINEAPPLE TARTS

As much as I would like to offer my them all year round, I apologise that my pineapple tarts are not available during off-Chinese New Year seasons. This is for the obvious reason that the homemade filling takes me 4 to 8 hours to cook, depending on the size of the batch I decide to cook. However, thanks for those who gave feedback! I'm glad you found both the pastry & the filling delightful. And as one of you said..."God sent!" Here's to you'all...

Everything else is available.

ALMOND CRESENTS

I use lots of ground almonds in these and to bring out the aroma of the nuts, I coat over them crushed sliced almonds, which also gives them their "rocky" look. Very nice!

VIENNESE COOKIES

These milk cookies melt in your mouth! I usually use fruit jams in these - Raspberry or Blueberry - but I do enjoy them when they are filled with dark chocolate fudge too!

SCOTTISH SHORTBREAD

Crunchy to the bite, but melts away in you mouth! These shortbread are extremely buttery!

CHOCOLATE OAT CHUNK COOKIES

So many loved these cookies! The young & the old enjoyed my chocolate oat chunk cookies because not only are they healthy, they are full of "bite"! You can't imagine how much dark chocolate and rolled oats go in there!

CHOCOLATE BUTTONS

I used to call these the chunky cookies, but then there were the really chunky ones (above mentioned). Then, little Samuel named them Chocolate button cookies and I have sinced used that name. I use brown sugar and dark cocoa chocolate coins for these. Yum!

These past few days...

BLACK FOREST CAKE

I cooked the cherries with orange peel and a tad of spice to bring out the sweet flavours of the fruits, which contrast nicely with the freshly whipped cream and layers of fluffy dark chocolate sponge cake. I used rich dark chocolate mousse to top of this all time favourite cake to add that extra OMPH!

LASAGNE

I layered the pasta with freshly minced beef, oyster mushrooms, button mushrooms, aubergine, red onions, carrots, garlic, tomato, mixed herbs and 3 cheeses - romano, parmesan & mozzerella! Oh so yummy!

AVOCADO SMOOTHIE

So who wants an Avocado smothie and I see everyone's arms high in the air!
Like "drinking" avocado! This one's got fresh avocado, yogurt, gula melaka, honey, evaporated milk and ice cubes. Packs a punch!

CHOCOLATE TRUFFLE COOKIES

Crunchy, yet chewy, these cookies are one of my favourites. Don't they look lovely with their confectioner's sugar over the "cracked" tops of dark chocolate cookie dough? My dad called these "dark eggs".

Shop's Open!

This blog is dedicated to fans of my homemade delights. Pictures and descriptions of each item I make will be posted here, so check it out every now and then! I will be experimenting with new & unique flavours, so everything here is up for order.

I'm going to start with my latest *Best Seller*
These got rave reviews from my friends & their friends who tried them! Some comments include "...really, really, really good!" and "...these are addictive!".

LAVANDER SUGEE CCOOKIE

Made with ground almonds and dried lavander flowers (NOT flavouring). These are crunchy, but melt in your mouth, leaving the pleasant flavour of the popular flower on your palette! A must try!