【推】圣诞巧克力戚风蛋糕 Best Chocolate Chiffon Ever? Christmas Chocolate Chiffon Cake

过去的圣诞佳节你是怎么度过的？玩得开心吗？

圣诞前夕我和D都很不好彩的患了stomach flu，还泻肚子。结果，假日只赖在家里，昏昏沉沉的，什么事都做不成，心情难免有点烦躁。到了晚餐时间感到比较舒服了我们就上中餐馆吃饭，可能是刚复原就大吃大喝，晚上肠胃又开始不舒服，半夜还起身拉肚子。圣诞节当天我和D都在病中度过。

到了晚上复原得七七八八，哄了Lucius入睡后10点多才开始我的Christmas bake，圣诞节没有蛋糕感觉怪怪的。只想要做点简单的，刚好看到SSB分享来自Okashi师傅的巧克力戚风，就是它了。Okashi的食谱受到很多人的推崇，当中包括我非常欣赏的的Anncoo和Sonia, 所以我一早就想尝试Okashi的食谱了，这次是一石二鸟。

晚上把蛋糕做好，隔天早上也就是Boxing Day当天，准备了一个简单的巧克力淋酱淋在蛋糕上，再加点圣诞装饰就大功告成了。圣诞蛋糕不只有log cake，这样简简单单的蛋糕，加上小小的心思马上变身圣诞蛋糕。 外面卖的圣诞蛋糕价钱都抬起来卖，如果还未曾自己烘培圣诞蛋糕的朋友，明年就把买蛋糕的钱省下来，在家烘培属于自己独有的圣诞蛋糕吧！

说回这Okashi的巧克力戚风，我只能说我很幸运的选择了尝试这个食谱因为这是我吃过最好吃的巧克力戚风。我觉得它的口感非常湿润细致（是因为的蛋白里加入了栗粉的原因吗？），和一般的戚风很不同，而且可可的比例恰到好处。我强力推荐这款巧克力戚风，喜欢戚风的朋友一定要做哦！不做会后悔：P

以下是蛋糕装饰前的照片。顺便记录一下，自从接触到空手脱模的视频后，觉得空手脱模很方便也很好玩，所以每次做戚风我都会练习空手脱模。So far，这是我最满意的作品，虽然蛋糕周围还是有些许损伤。

Christmas Chocolate Chiffon Cake
(Recipe adapted from Okashi: sweet treats made with love)

Ingredients: (makes one 20cm chiffon tin)
5 egg yolks
20g sugar (I used 10g)
60g vegetable oil
70g water
50g cake flour
30g cocoa powder

5 egg whites
90g sugar
10g corn flour

Method:
1) Whisk egg yolks and sugar until the sugar dissolves.
2) Gradually add in vegetable oil, followed by water.
3) Sift cake flour and cocoa powder twice and add into egg yolk mixture. Mix until just combined. Set aside.
4) In another bowl, whisk egg whites until foamy. Add in combined sugar and corn flour mixture gradually and continue whisking until stiff peak form.
5) Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6) Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 40 minutes (update on second attemp: lower to 160C for the last 10 mins).
7) Remove from oven and invert the tin immediately onto a cooling rack. Unmould the cake only when it is completely cool.

I have made a simple chocolate ganache to go with the chocolate chiffon and I would say that the combination is very good.

Chocolate Ganache
65g dairy whipping cream
65g dark couverture chocolate

1) Cook whipping cream over low heat till it starts to boil. Remove from heat.
2) Pour cream over to chocolate and gentle stir till all chocolate is melted.
3) Pour ganache over cooled cake and let it set. Decorate as desired. Chill the cake in the fridge before serving. Take out cake from the fridge 5-10 mins before serving.

I am submitting this to Aspiring Bakers #14: Creative Christmas Bakes (December 2011), hosted by Hankerie.

Merry Christmas 2011!

Wishing all my friends, blog pals and readers Merry Christmas and a Happy New Year! 圣诞快乐！

Enjoy your holidays!

丑媳妇终需见家翁 ~ 佳节玛德琳 Festive Madeleine

戚风天后东东老娘到新国一游，在Hanushi的联系协调下，促成了这次我们的美丽约会，赴约的还有在我开始建立部落格就一路支持我的Anncoo和主动向我伸出友谊之手的爱丝特大妈（其实Esther一点也不像大妈，应该叫她辣妈才对）。所以说我能够不兴奋，不紧张吗？

上个星期一整个星期的重感冒让我整个人昏昏沉沉的，做什么事都提不起劲。但是我还是想为大家带点伴手礼，到了星期四晚上感冒稍微好转后我才准备开工。因为时间和手上有限的材料，最后我选择了做玛德琳。玛德琳小巧可爱，不需装饰又方便携带，所以我觉得很适合当送人的小点心。回想起来，我上一次做玛德琳是差不多一年前的事了，当时也是做来送朋友。

因为手头上没有杏仁粉，所以这回选择了不需杏仁粉的食谱。比较起来，加入杏仁粉的玛德琳味道比较好。把面糊一分为二加入红绿色，让玛德琳穿上了应景的衣服。虽然对成品不是很满意（觉得之前做的味道和外形比较好）但是因为没有时间再做过，丑媳妇终需见家翁，只好硬着头皮把拙作送给大家，收礼的个个都是高手怪不好意思的。

16.12.2011在东东，Hanushi，Anncoo，爱丝特和她的大王子的陪伴下，我度过了一个非常轻松开心的午后，时间匆匆而过，还有很多想聊的，希望有下一次的聚首。在这里还要再次感谢大家的礼物。（基于保持神秘感，美人们的合照就不放了）。

Festive Madeleine

Ingredients: (yield 20pcs)
2 eggs
75g castor sugar (I think can reduce a little bit)
1 tbsp honey
115g cake flour
1 tsp baking powder
115g butter (melted)
Green & red colouring or pandan & strawberry paste

Method:
1) Using a hand whisk, beat eggs and sugar till sugar dissolved, add honey, mix well.
2) Sieve in flour mixture, mix till just incorporated.
3) Add melted butter and mix well to become a smooth batter. Cover with cling wrap and refrigerate overnight or at least three hours.
4) Divide batter into two portions, add green/ pandan paste) to one portion of batter and red colouring/ strawberry paste to another portion of batter.
4) Grease and flour Madeleine mould, fill with batter till 80% full.
5) Bake in preheated oven at 170C for about 12-18 mins, upper rack.

I am submitting this to Aspiring Bakers #14 Creative Christmas Bake hosted by Hankerie.

Mee Jian Kueh aka Apam Balik (Baking Powder Version Using Happycall) 曼煎糕 (发粉版)

I shared my attempt of Mee Jian Kueh (MJK) using yeast not long time ago. Yesterday I made MJK again but this time I used baking powder instead. This baking powder version does not need proofing, so it’s kind of convenient, one can just make as and when feel like making. I think both versions taste very similar, to be frank, I can’t really tell the difference. I guess only if I can have both at the same time then I can tell the difference.

Mee Jian Kueh aka Apam Balik (Baking Powder Version Using Happycall)

Ingredients: (serve 4 or serve 8 if halve the thickness)
(A)
1 egg
2 tbsp sugar
½ tsp salt
(B)
¾ cup (180ml) milk
1 tsp vanilla extract
(C)
1 cup (130g) plain flour
1 tsp baking powder
½ scant tsp baking soda
(D)
1 tbsp cooking oil

Fillings: Butter / ground peanut + castor sugar / red bean paste etc

Method:
1) Whisk (A) until sugar is dissolved.
2) Add (B), mix well.
3) Sift in (C) in batches, mix well. Add (D), mix till just combined.
4) Pour the batter in HCP, close the lid with magnet. Cook over low heat for about 8-9 mins. If you want the skin to have even colour, move the pan left and right every now and then. When the skin is brown and the surface is set with tiny holes, it is done. Add fillings and fold into half. Slice and serve.

Note:
1) Suggest cooking in two batches as I find the MJK is too thick. If cook in two batches, the cooking time should be shorter, please adjust accordingly.
2) You may use a regular non-stick pan for this but need to adjust the cooking time depending on your pan.

I am submitting this to Bake Along # 14 - Pancakes & Crepes hosted by Frozen Wings (Lena), Kitchen Flavours (Joyce) and Bake for Happy Kids (Zoe).

5 Minutes Muah Chee (Using Happycall) 5分钟麻糍

Muah Chee is my mum’s favaourite local snack. I have been thinking to make it for the longest time. Through my research basically there are three methods of making Muah Chee.

 1) Microwave: I think this is the easiest and fastest method. I do not own a microwave at home, so this method out.

2) Steaming: I think this is the most common method adopted by many people but the steaming time is quite long, up to 45 mins I reckon. I think this is too time-consuming so I don’t prefer this method.

3) Cooking over the stove: Just need a non-stick pan and cook the batter over the stove, need to stir all the time and this should be faster as compared to the steaming method.  

Here is my first attempt of Muah Chee using the third method with the help of Happycall pan. With Happycall the batter is cooked in less than 5 minutes times.

I am very pleased with the result. To me, the texture is just nice, soft and slight chewy. I left a few pieces uncovered in room temperature and I was surprise that they remained soft (though not as soft) after a few hours. 

Recipe adapted from Happycall FB group. Thanks to the contributor.

5 Minutes Muah Chee (Using Happycall)

Ingredients: (serve 3-4 pax)
1 cup glutinous flour (糯米粉)
¾ cup water
1 tsp shallot oil (I replaced with sesame oil)
1 tsp sugar
Pinch of salt
Coating: finely grounded peanut, castor sugar and some sesame seeds

Method:
1) Prepare coating ingredients and mix well in a plate (not too shallow plate). Mix all dough ingredients together to get a smooth batter.
2) Pour into Happycall pan (need not grease or preheat the pan), close lid, lock with magnet. Cook over low heat for about 3 minutes.
3) Open lid and check after 3 minutes, the base should be set now while surface remain uncooked. Use a spatula to roll the dough together to form a lump. If the base is not set, cover the lid and cook for another half a minutes and check again.
4) Toss around for another 1-2 minutes to ensure the dough is fully cooked. (I gave a few cuts on the dough to fasten the cooking process and to check for doneness at the centre).
5) Remove and put the cooked dough onto the peanut mixture, cut to bite size and coat all over with peanut mixture.

Note:
1) Use 2 – 3 tsp oil for a more chewy texture. I do not prefer very chewy Muah Chee so to me the texture is just nice when using only 1 tsp of oil.
2) Use shallot oil for best result. To make shallot oil, just fry some sliced shallots with oil and discard the shallots. Fried shallots can be used for garnishing.

Mee Jian Kueh aka Apam Balik (Yeast Version Using Happycall) 曼煎糕（酵母版）

mee Jian Kuah is one of my family’s favourite local snacks. There are two types, thick & soft or thin & crispy. Usually the thin & crispy type is sold by the Malays and thick & soft type is sold by the Chinese.

It is a breeze to make this popular local snack using my new toy. I had made Mee Jian Kueh (MJK) before using normal non-stick pan. May be the pan I used was too big, the MJK took quite a while to be fully cooked, the centre remained uncooked when the side had already turned dark brown. My MJK ended up quite dry and the colour of skin was uneven.

The recipe I am going to share here belongs to the thick & soft type. It is taken from the recipes shared in the Happycall Facebook group. Thanks to the contributor.

This is a very simple recipe yet the result is fabulous. I won’t say it is exactly the same as the MJK sold outside but it is at least 80% there. I will continue to try out new recipes until I find the one that is closest to my liking.

Original recipe is in metric measurement, I covert it to cup measurement because I find that it is even easier and has lesser utensil to wash using cup measurement.

First you will need a big measuring cup (min. 3 cups capacity), then you just add the ingredients accordingly based on the marking on the measuring cup and mix well. The measuring cup itself is the container for the MJK batter. Once done, put the whole measuring cup in a clean plastic bag, tie the bag and let proof. Sounds very easy right?

My first MJK using Happycall with peanut filing

I just let the Happycall Pan sit on the stove for 8 mins. You can see the side is lighter colour.

Before cutting

My second MJK using Happycall with red bean paste filling

This time I moved the pan left and right after cooking for about 2-3 mins, you can see the skin colour is even now. I also adjusted the recipe amount to make MJK thicker.


Mee Jian Kueh aka Apam Balik (Yeast Version Using Happycall)

Ingredients: (serve 4)
(A)
2/3 cup (160ml) water
1 small egg (if using bigger egg, cut down the water)
2 tbsp (25g) sugar
(B)
1 cup (130g) plain flour
½ tsp baking soda (I used slightly under 1/2 tsp)
½ tsp instant yeast

Fillings: butter / ground peanut + castor sugar / red bean paste etc

Method:
1) Mix (A) together, add (B) mix well using a hand whisk till the batter becomes smooth.
2) Cover, let proof for 45-60 mins. The batter should be bubbling before cooking.
3) Pour the batter into Happycall Pan, smooth out to get an even thickness. Close the lid with magnet. Cook over low heat for about 8 mins (can start to check for doneness after 6 mins). If you want the skin to have even colour, move the pan left and right every now and then. When the skin is brown and there are tiny holes on surface, it is done. Add fillings and fold into half. Slice and serve.

Note:
1) I think a pinch of salt can be added to the batter to make it more flavourful.

2) When cooking, do not need to flip the pancake or the pan.
3) The MJK remains soft after cooling down but I am not sure if keep overnight because I never have any leftover.

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