New Toy

Recently I joined in the crave of Happycall Pan, a double-sided pressure pan from Korea.

I got to know about this pan in July this year during my mom’s stay in hospital through Channel U TV shopping. Why? Because I went to hospital to accompany my mum everyday and before my mum had her afternoon nap we would switch on the TV and watch together and we watched the TV commercial of this pan almost everyday during her one week stay in hospital. I was quite tempted to get the pan that time but the price was over my budget.

About 2 weeks ago I happened to find out the pan is sold in Gmarket at almost half of the price only (*eye rolled*) and it was within my budget. Then I started to read up more about this pan. The more I research the more I am interested.

Initially I thought this pan is for grilling only as advertised but it is actually a pressure pan so it supposes to make cooking faster (i.e. I can cut down the cooking time if I want to prepare a quick dinner after work). What’s more, there is newer model which has better and more coating and deeper as well. It took me 2 days for the research and on the third day I tak boleh tahan (could not resist) so I ordered one online as an early Christmas gift for myself. To think over, I have changed a lot over the years. In the past, I would buy myself party dress or branded bag as Christmas gift but it seems like I am more excited over kitchen toy nowadays

For those who follow my blog you must have noticed my cooking blog post is getting lesser and lesser and my blog has become almost a 100% baking blog, so I hope this new toy will provoke my interest in cooking again.

Here presenting my new toy – Happycall Ocher deeper pan.

Here is a video demonstrating how the pan works.

Lucius Turns 21 Months!

Lucius turned 21 months on 25th November 2011. Sharing some photos taken yesterday (27th November 2011) during our outing.

车打芝士优格杯子蛋糕 Cheddar Cheese Yogurt Cupcake (Repost with English Recipe)

这天下班回家发现冰箱里有一小罐原味优格当天就到期了，于是等Lucius睡着后就想办法消灭掉这罐优格。通常Angel买原味优格都是拿来做烘烤用，单单这样吃还是比较喜欢吃有味道的。

没有特别参考什么食谱就大概自己乱乱来，原本只想用4个蛋，但是其中一个蛋在分开蛋白蛋黄时蛋黄破了于是我就把这个全蛋加入蛋黄糊里。

担心只有原味优格蛋糕会太平淡，所以想加入了点芝士。冰箱里有未开封的cream cheese但不想开封后只用一点所以就用已经开封的cheddar cheese。

通常芝士蛋糕的蛋白霜只需打到湿性发泡就够了，这样蛋糕烤好表面才不会裂。可能是最近常做这个分蛋法传统蒸鸡蛋糕，明明心里是想打到湿性发泡但潜意识里我却继续打到干性发泡。

我用了蒸烤的方式来烤。用纸杯也能蒸烤，我的方式如下图。在烤盘上用几个小塔模盛水，把网架塔模上排上纸杯再依烤箱的大小在纸杯旁放多几杯水。我的烤箱的只能让挤得下多一杯水。

这个蛋糕吃起来介于日本轻芝士蛋糕和海绵蛋糕之间，个人觉得冷食更棒。要吃前从冰箱取出等个几分钟让蛋糕稍微回温，这时最好吃。

我也会参与MIN的Aspiring Bakers #13: Enjoy Cupcakes! (November 2011) 。

车打芝士优格杯子蛋糕

（食谱来源：Cook.Bake.Love)

材料：
(A)
车打芝士 50g
牛油 50克
(B)
原味优格 150g
(C)
蛋黄 4个
全蛋 1个
香草精 数滴 （随意）
(D)
普通面粉 65克（用低粉也行）
栗粉 25克
(E)
蛋白 4 个
幼糖 60克
塔塔粉 ¼ 茶匙

做法：
1）将(A)隔水煮溶，煮时不停用打蛋器搅拌（车打芝士没有完全溶化带点颗粒是ok的）。
2）待稍微冷却后加入(B)搅拌，再加入(C)拌匀。
3）筛入(D), 搅拌成一个顺滑的面糊。
4）蛋白打到起泡后加入塔塔粉，分两次加入幼糖打至湿性发泡。
5）将1/3的蛋白霜倒入优格面糊里，用橡皮刮刀以翻面的方式拌均，再把混合物倒入剩余的蛋白霜里以同样的方式拌均。
6）把面糊填入纸杯到6-7分满，放入已预热烤箱，以蒸烤方式160度烤约20-25分钟至熟。如果蛋糕熟后表面仍湿润或苍白，转上火继续烤多1-2分钟。

Cheddar Cheese Yogurt Cupcake
(Recipe source: Cook.Bake.Love)

Ingredients:
(A)
50g cheddar cheese
50g butter
(B)
150g plain yogurt
(C)
1 whole egg
4 egg yolk
Few drops of vanilla extract (optional)
(D)
65g plain flour (or cake flour)
25g corn flour
(E)
4 egg white
60g castor sugar
¼ tsp cream of tarter

Method:
1) Cook (A) over a double-boiler, keep stirring with an egg beater till melted (it’s ok for the cheddar cheese to be little lumpy).
2) Let cool slightly then add (B), mix well. Add (C), mix well.
3) Sieve in (D), mix well to become smooth batter.
4) Beat egg white till frothy, add cream of tartar and sugar in two sessions, beat till soft peak.
5) Fold in 1/3 of the meringue to egg yolk mixture with a rubber spatula and mix till well combined. Pour the mixture back to the remaining meringue and mix well using fold in method.
6) Scoop batter into paper cups till 60-70% full, steam bake in preheated oven at 160C for about 25 mins till cooked. If the surface still looks pale, switch to upper fire and continue to bake for another 1-2 mins.

虎头蛇尾～古早味纸杯海绵蛋糕 Old-Fashioned Sponge Cake in Paper Cup

小时候蛋糕的选择不多，至少在我的那个年代在我成长的家庭里很少有机会吃到花俏的西式蛋糕，除了收到亲朋戚友送的结婚蛋糕。记忆中最常吃到外面买的蛋糕就是用纸巾或油纸包的杯子状海绵蛋糕。还记得那时我最常吃到的口味是鲜橙味，蛋糕的颜色是深橙色的，可想而知店家肯定是加了不少人造色素。

不知道我口中的小蛋糕是否也曾在你的记忆里出现过？我就问过D，还上网找了照片给他看，但是他很肯定的说他小时候没吃过也没看过这款蛋糕。

一直想要复制这款装载着我童年记忆的纸包蛋糕，这project耽搁了很久。前天突然兴起特地买了高纸杯（一般用的muffin cup太矮了做出来不像），研究折纸的方法，但是到晚上等Lucius入睡后开始做时，可能是疲倦的原故我准备了两杯就懒得折纸了，觉得挺费时费力的。最后决定放弃，还是用回平常使用的纸杯算了。

很讨厌自己这种虎头蛇尾的态度。也因为如此，纸包蛋糕继续成为我的遗憾，我会做的，总有一天。

印象中我吃过的纸包蛋糕非常柔软绵绸，以商业作业来说那种口感应该是来自乳化剂（ovalett）。现在家里有老有少所以做蛋糕时我都会尽量避免使用添加剂。这个蛋糕我用了分蛋法来做。蛋糕只加了少量的油，没有添加半点其他液体，所以蛋糕体是干爽朴实的，比起一般戚风体或是海绵蛋糕体要来得硬挺。口感并不像小时候吃过的纸包蛋糕，反而像另一种小时候常吃的古早味海绵蛋糕，花边杯子状的，暂时找不到图片样本，不知道你晓得我指的是哪一种吗？

蛋糕的颜色偏黄，因为我用了较低胆固醇鸡蛋。最近家里常买，这种蛋的蛋黄是橙黄色的，颜色比一般鸡蛋的蛋黄深但却又不及甘榜鸡蛋。

我也会参与Min的Aspiring Bakers #13: Enjoy Cupcakes! (November 2011)。
 



Old-Fashioned Sponge Cake in Paper Cup 古早味纸杯海绵蛋糕

Ingredients: (yield 9 cups)
3 egg white
1/8 tsp salt
75g castor sugar (too sweet, need to reduce further)
3 egg yolk
70g cake flour
½ tsp vanilla extract
2 tbsp vegetable oil

Method:
1) In a clean and dry bowl, beat egg white using medium speed till frothy, add salt and sugar gradually, continue to beat till soft peak.
2) Add egg yolk one at a time, mix well before each addition.
3) Sieve in half of the flour, fold in with a rubber spatula until just incorporated. Repeat for the remaining flour.
4) Remove a few tbsp of the egg batter and blend with vanilla extract and oil. Fold the mixture into the remaining egg batter, mix well.
5) Scoop into paper cup till about 60% full (for the size of paper cup I used, each cup is about 2 heaped tbsp), bake in preheated oven at 180C, middle rack, for about 18-20 mins.

Stir & Bake ~ Apple Cranberry Olive Oil Cupcake 苹果蔓越莓橄榄油杯子蛋糕

看到SSB分享的这个Apple Cranberry Olive Oil Cake时我就知道我一定会尝试这个食谱。

食谱用的都是我喜欢的材料，而且做法很简单，再加上想要清除收藏在冰箱里头很久的青苹果，这个食谱可以说是非做不可。

结果并没让我失望。松软的蛋糕配搭脆口的苹果，加上蔓越莓甜甜酸酸的，是越吃越好吃，另外还添加了原本就和苹果是天生一对的肉桂粉，真是深得我心。吃着吃着我发现这味道和口感似曾相识，原来口味和我之前推荐的这个Easy Fruitcake很像。

我觉得蛋糕留到隔天会更好吃，下次做肉桂粉应该还可以加多一点。

这是我会做给孩子吃的健康蛋糕。Lucius很喜欢吃，问他蛋糕是谁做的他还会答是马麻，听了心里超有满足感的。冰箱里还有些青苹果，已经计划要做全麦版的。

我也会参与Min的Aspiring Bakers #13: Enjoy Cupcakes! (November 2011)。



I made 1/3 of the original recipe, made 3 big and 4 small cups. Below is my adapted recipe, please refer to the original recipe for cup measurement and step-to-step illustration.

Apple Cranberry Olive Oil Cupcake
(Recipe adapted from Keropokman, seen at Small Small Baker)

Ingredients:
(A)
80ml (about 5 tbsp) olive oil
60g sugar
(B)
2 medium eggs
(C)
1 cup granny smith/green apple (1 medium size apple) (cut into small cubes)
(D)
130g plain flour
2/3 tsp baking powder
1/3 tsp baking soda
1/3 tsp salt
(E)
50g dried cranberries (pre-soaked in water for 10 mins, pat dry)
1/3 tsp cinnamon powder (will use more next time)

Method:
1) In large mixing bowl, add (A), use a hand whisk to beat till sugar dissolved. Add (B), mix well.
2) Add (C), mix well.
3) Sieve in (D), using a rubber spatula to fold in the flour mixture. Add (E), mix well (do not over mix).
4) Scoop batter into paper cups (the batter is rather dry) till about 60-70% full, bake in preheated oven at 180C for about 15-20 mins (depending on the size of the cup, my smaller cups were done in slightly over 15mins) until top becomes golden brown.

11.11.11的约定 @ Tonkatsu by Ma Maison

11.11.11

这天我和D请了半天假，有了孩子后难得偷得浮生半日闲，可以慢慢享用午餐。D建议吃日式自助餐但是我不想在休闲的午后还要忙碌的招呼自己吃东西，所以自助餐out，再加上我不喜欢吃生鱼片，所以日式自助餐对我来说吸引力不大。

就顺着D想吃日本餐的意愿，我建议到开张不久的Tonkatsu by Ma Maison 吃日式猪排去。因为喜欢Ma Maison的环境和食物所以也想试试它旗下的其他餐厅。

 

 

Tonkatsu by Ma Maison 外观。餐厅是开放式的。

来这里当然要是点主打的日式炸猪扒，服务周到的日籍女服务生向我们介绍午餐套餐，最低价格S$18.80++，比我想像中便宜。在点餐的同时服务生已自动为我们送上各一杯冻茶（茶不另收费）。

我们选择了日式咖哩炸猪排，套餐包括前菜，pickles，包菜丝沙拉和miso soup。

因为不想两份都点肉类，另外一份套餐我们点了炸虾排（Ebi Katsu）。

 

前菜 – 白萝卜

服务生让我们加上酱油来吃，这个我们不大会欣赏，吃了一口就不吃了。

日式咖哩炸猪排套餐（S$21.80++） 

咖哩是另外放的，所以不担心猪排酥脆的外皮沾上咖哩汁变软。炸猪排吃起来外皮非常的酥但是却一点也不油腻，喜欢它的厚度，肉质不软不硬刚刚好。

之前服务生向我们推荐了特级的炸猪排，分别是黑猪肉和来自匈牙利（Hungary）的特种猪，这两种猪肉套餐的价格比普通级别贵约35%，因为是第一次光顾还不知道食物的素质，所以我们只点了普通的炸猪排，我跟D说下次光顾黑猪和匈牙利猪我们各来一份。

 

日式炸虾排套餐（S$24.80++）

和炸猪排比起来我觉得这个比较油腻，一样是外酥但是里头却太软了，吃不到虾子的爽口和鲜美。所以，到这里我不建议点这道。

Multi-grain rice

在这里用餐米饭可以选择一般的白饭或是multi-grain rice，不另收费。值得一提的是这里的米饭很好吃，还是选用日本米吧，现在很多日本餐厅提供的米饭已经不是正宗的日本米，其中还包括一些中上档次的餐厅。

 

 

很有诚意，料多多的miso soup

这个和一般随餐附送的miso soup很不同，味道很香浓好喝，虽然有点咸，但是miso soup有不咸的吗？还要，原来miso soup还能refill，服务生看到我们的汤喝完后很贴心的走来问我们还要来多一碗吗，D叫了多一碗，而我已经很饱了，想喝也喝不下了。

沾炸猪排的甜酱和一点也不辣的辣酱。很喜欢装酱料的容器。

那是一个下雨的周日午后，我们的座位又是餐厅比较少人的一角，听着怀旧英文圣诞歌曲，慢慢享用午餐，渡过了一个休闲宁静的下午。总的来说这里不管食物，服务和用餐环境都很不错，而且价格也算大众化，我会想再次光顾。

两人咖啡

当天晚上等Lucius睡着后，我泡了咖啡，准备了个小蛋糕和草莓，准备两人撑抬脚和交换结婚周年礼物。

前面是D送我的礼物，后面是我送给D的礼物。我的礼物是自己挑选的所有没有什么惊喜。几天前我就把礼物拿给D但他说要等到当天晚上才打开。

这就是我送给D的神秘礼物，知道他喝的cinnamon tea快完了，所以为特别买了这款带有cinnamon的茶叶让他试试，希望他会喜欢。

转眼四年就这样过去了。四年来当然不是天天艳阳天，总有些风风雨雨打雷闪电，不管过程，能够做到风雨同路，携手共进才是最重要的。期待接下来很多个四年。。。

Tonkatsu by Ma Maison
333A Orchard Road
#02-35/36 Mandarin Gallery S238897
Tel: 67334541
Website:
http://www.facebook.com/mamaisonsg#!/mamaisonsg?sk=info
http://www.ma-maison.co.jp
Opening Hours:
Mon to Fri: 11:00 - 15:00
Mon to Fri: 17:00 - 22:00
Sat, Sun & PH: 11:00 - 22:00
Mon-Fri, 3-5pm: Drinks & Desserts only
Nearest MRT: Somerset



Lucius 戏水乐



看着你开心的玩乐和天真无邪的笑容是对妈咪最大的回馈。妈咪希望你永远保持这天真无邪的笑容和一颗赤子之心。

（照片摄于2011年11月6日，Lucius 20个月1个星期5天）

【像蛋糕般松软的手拌式】蓝莓优格满分 Blueberry Yogurt Muffin

假日的早晨一起身就往厨房里弄了这做法简单的满分当早餐。满分里有优格，有鲜奶又有新鲜蓝莓，堪称营养满分，所以我很放心让Lucius吃，虽然吃起来还是有点甜。下次再把部分面粉换成全麦面粉就更加分了。

拍照时随手拿了一旁Lucius的玩具来当道具，照片看起来五彩缤纷，美丽极了，我好喜欢。

Lucius在一旁已经按奈不住，看一只怪手被我逮到了。匆匆拍了照后就给Lucius一个吃，哪知道一个不够，他竟然一口气吃了超过一个半。

  

晚上一吃完晚餐（整整一碗饭+鱼菜）Lucius即刻自己走到厨房cake cake cake叫个不停（他会分蛋糕和面包，但是bread他发音不准，他只管面包叫包包）。他爸拿他没辙，给了他一个。本来还以为他只想玩，结果他竟然把整个吃完。究竟是饿坏了，还是muffin太好吃了呢?

切面看。原食谱用蓝莓干，我用新鲜蓝莓，却忘了抓点粉，结果蓝莓都跑到底部了。



蓝莓优格满分

（食谱来源：孟兆庆《孟老师的100道小蛋糕》）

材料：（可做13个）
全蛋 2颗
细砂糖 100克（我用90克）
沙拉油 120克 （我用100克）
牛奶70克（我用80克）
原味优格160克（我用150克）
低粉 200克 （我用150克低粉，50克普通面粉）
泡打粉 2茶匙
小苏打粉 ¼ 茶匙
蓝莓干 100克（我用新鲜蓝莓）

做法：
1）全蛋加细砂糖用打蛋器搅匀，再加入沙拉油搅拌均匀。
2）分别加入牛奶及原味优格，继续搅成均匀的液体状。
3）低粉，泡打粉及小苏打粉一起过筛，再加入做法2中，改用橡皮刮刀以不规则的方向轻轻轻搅拌呈均匀的面糊。
4）加入蓝莓，用橡皮刮刀轻轻拌匀。
5）用汤匙将面糊舀入纸模内约七分满。烤箱预热后，以上火190度，下火180度（我用上下火185度）烤约25-30分钟左右。

Blueberry Yogurt Muffin
(Recipe Source: 孟兆庆《孟老师的100道小蛋糕》)

Ingredients: (yield 13)
2 eggs
100g castor sugar (I used 90g)
120g vegetable oil (I used 100g)
70g fresh milk (I used 80g)
160g plain yogurt (I used 150g)
200g cake flour (I used 150g cake flour, 50g plain flour)
2 tsp baking powder
1/4 tsp baking soda
100g dried blueberries (I used fresh blueberries)

Method:
1) Whisk the eggs and sugar together till sugar is dissolved. Add in vegetable oil and mix well.
2) Add in the milk and yogurt, mix well.
3) Sift in cake flour, baking powder and baking soda and fold gently with a spatula.
4) Fold in blueberries gently.
5) Spoon the batter into the muffin cups till 70% full. Bake in a preheated oven at 185°C for about 25 – 30 minutes or till golden brown.

星期一是公共假日，祝大家假期愉快！Happy Hari Raya Haji !

SMRT Circle Line Makan Session with ieatishootipost

I attended a makan session hosted by my favourite food blogger, Dr. Leslie Tay from ieatisooripost last Saturday. Thanks to SMRT and Nuffnang for the invitation.

In celebration of the Circle Line network completion, SMRT is organizing Free Makan Session with famous local bloggers to discover the simplest, tastiest local delights that can be found along the SMRT Circle Line stations. The one I attended was the second session; there are four more to go. So if you are keen to be part of the subsequent makan sessions, register yourself today at http://www.nuffnang.com.sg/smrt-makan-session/.

To find out more about SMRT Circle Line network and attractions around the Circle Line, please visit http://www.smrt.com.sg/trains/circle_line_attractions.asp . Personally I love Circle Line, it really brings a lot of conveniences to my daily life by shortening my travelling time to work 20 minutes a day and I can now visit my favourite chilled out places such as Holland Village, Esplanade and Botanic Garden conveniently.

Our destination that day was Westlake, a Chinese restaurant recommended by ieatishootipost, it was within 5 minutes walk from Farrer Road mrt station (CC20).

Here are some pictures taken on that day. I will be telling you my top 3 picks of the dishes I had tasted. Oh ya, you won’t be able to see me in any of the pictures below because I still prefer to hide inside my kitchen. :P

 Exterior of the restaurant.

Interior of the restaurant, the theme is green.

 We were offered hot tea and peanuts upon arrival.

This phone belongs to Dr. Leslie, he was trying to show me his new baby – ieat hawker, an App that designed to help you find Singapore’s Best Hawker fare at the flick of a finger. Read here if you want to find out more about this App.

Dr. Leslie in action.

By the way, Dr. Leslie is very friendly, humorous and approachable. He is also very good in 搞气氛，very fast he already 打成一片with everyone.

Chee Cheong Fun

Popiah

Sichuan Hot and Sour Soup

Guo Tie (fried dumplings)

This picture nice right? Dr Leslie taught us how to capture the Guo Tie. This is the best I could do with my iPhone camera. I was so regretted to leave my camera at home as I never expect Dr. Leslie is so generous to give us free food photography tutorial.

Sambal French Beans

Hot Plate Tofu

Yum Ring

 Kong Bak Pau

Kung Bao Chicken

Ngoh Hiang (Five-spice meat roll)

Dr. Leslie taught us how to make used of the lighting to capture the crispiness of the skin.

Red Bean Pancake

Dr. Leslie showing us his popular book “The End of Char Kway Teow”.

We had a Q&A session, 5 participants who got the most answers correct would win this book. Needless to say I didn’t win, else I will be showing my book here with Dr. Leslie’s autograph.

Dr. Leslie and the owner of Westlake.

Ok. Now let me tell you my top 3 picks of the day.

1. Kong Bak Pau
This is the restaurant’s signature dish, a must-have. I first came to know about Westlake Kong Bak Pau in 2006. I had it at a kiosk (with some seats) inside OG People’s Park, recommended by my colleague. It is now no longer available in OG. I would not elaborate how nice it tasted, there is a detailed review and story behind the Kong Bak Pau in ieatishootipost, go ahead and read that.

2. Kung Bao Chicken
The sauce is heavenly and the chicken bites are very tender and juicy, this is so far the best Kung Bao Chicken I had tasted.

3. Sichuan Hot and Sour Soup
Very flavourful and appetizing. The balance and “hot” and “sour” is just right. I didn’t feel thirsty at all after having it, this shows that the wonderful taste doesn’t come from MSG.

I had a wonderful afternoon with Dr. Leslie, new friends I met in the event and Nuffnang crew. I really enjoyed myself. If you ever read this, thank you very much folks!



Lastly, this is a small box of colour pencils found in the goodies bag given by SMRT. I find them cute and lovely. Don’t you think so?

Westlake

Blk 4 Queen's Road #02-139
Singapore 260004
Tel: 6474 7283/ 64711 441
Fax: 6474 0668
Opening hours: 11.00am - 2.30pm / 6.00pm - 10.00pm
Website: www.westlake.com.sg