Daniyal Goh

cookies and pinetarts...

2012-01-03T17:33:00.001+08:00

a mountain of chocolate chip cookies....

pineapple tarts preparing for WAR!!.. grrrr....

new year's and birthday's.... and random stuff from december...

2012-01-02T11:34:00.000+08:00

i forgot to take a before picture... but this is what happens when the fish is really good

and cooked absolutely to perfection.. with perfect seasoning.... only qualm I had was.. i'd prefer the ginger julliened or atleast a finer chop...

Alexis... angel hair alio olie with grilled yabbies... not bad

alexis, salad nicoise.... ugh... acceptable... cut the egg up la... adui...

4 cheese pizza... FUCKING LOVE CHEESE!!!! hahahaha

chicken wings... not as good as remembered... hence.. must go again..!!!

crab crab crab.. sweet and sour.. delicious.....

dish of the year for 2011... GIANT PLATE OF RIBS....

most interesting put into mouth in 2011... gummi bears soaked in tequila and honey... hmmmmm

birthday cake of the year 2011... burger with a candle in it..!!! AWESOME!!!!

and just a picture of me with my HAIR!!! hahahaha.. its freaking alive....

PROJECT SERENITY

2012-01-01T02:34:00.001+08:00

Awesome is awesome welcoming in the new year on my blog...

With a milestone for Project Serenity...
achieved... 225/250000 in almost 3 weeks....

Of cupcakes and lunch...

2011-12-26T23:25:00.000+08:00

christmas cupcakes... bunnies.. butterflies and christmas trees

my lunch tomorrow... crispy skin roasted chicken thigh with bacon gravy... hmmmmmm... possible to get fat just from smelling it..

Just when I thought it was safe.. a small army of cutely decorated cupcakes invaded my fridge.. all individually packed and ready to be given out.. naise...

random lunch

2011-12-25T17:29:00.000+08:00

char kueh teow and roasted chicken....

one large plate of chicken.. naise... so simple...

christmas eve dinner at ISHIN

2011-12-25T01:56:00.001+08:00

sashimi..!! salmon, hamachi, tuna, scallop and white tuna..

washed down with.. a glass of persecco.. gorgeous sparkling white...

followed by avocado and unagi roll..

cleansing the pallet with tiny cup of cawan mushi...

a little tepanyaki mushrooms...

main course.. Dashi shabu shabu...

with thinly sliced australian cornfed ribeye

grilled teriyaki squid

assorted tempura..

once everything is in the pot bubbling away happily..

for dessert pancakes with hokkaido azuki and vanilla ice cream..

mango parfait.. one huge glass filled with vanilla ice cream, whipped cream and mango... gorgeous..

christmas cupcakes

2011-12-24T13:41:00.000+08:00

check em out... taste as good.. but now twice as cute...

a glazed butterfly on a cupcake... sugary goodness..

the cupcake decorator... pro sial... her assistant didn't show up... too bad she had a flu.. next time.. she'll get to play with playdoh too... uh uh i mean fondant...

* all cupcakes were decorated with fondant.. no playdoh was used in the design and creation of these cupcakes.... hahaha.. disclaimer sial...

Project PBC

2011-12-20T21:43:00.000+08:00

Project PBC has come to a close...

final product.. a peanut butter cookie with stuffed with more peanut butter and grape jelly...

the long story behind these cookies..
is difficult.. and painful to relive...
created for one reason.. they never managed to fulfill..

PROJECT SERENITY

2011-12-12T18:48:00.002+08:00

A name is the beginning of the end game..

so much has happened in the past year... so much has changed...
so many have come and have gone...

now I have decided to start project serenity...
why wait for the new year...

stay tuned for more updates...!!!

this is going to be awesome....

a humbling moment...

2011-12-01T22:02:00.001+08:00

edamame and green tea.. at zen...

Hello GOOD FOOD!!!

2011-11-13T18:03:00.001+08:00

HELLO GERMAN DELI!!! AMPANG

Roasted Rosemary chicken.... with mash potatoes and coleslaw
I hate ordering chicken especially if its gonna be chicken breast... cause its always over cooked and dry...
BUT!!
this one was perfectly cooked.... moist and tender...
the mash was not exactly to my liking but still good...
the coleslaw was almost from another world.. really really really good...

7 inches of sausage... covered in chilli and diced Onions...
flame grilled sausage, juicy and delicious...
good bread... I'd prefer if it had a little bit of a crust to it...
but was pretty dam good...

mushroom and cheese flame grilled sausage...
that little W of German Mustard was barely enough to go with half that sausage... it was soooo goood....

and the big fatty....
a huge plate of BBQ ribs.... absolutely delicious...
perfectly tender... and still firm enough to have some bite...
the sauce literally was to die for... amazing in its own right....
and mixed perfectly with the coleslaw...that I have to say again.. was AWESOME!!

this is one of the places I can confidently say..
Is absolutely worth every penny..
the pictures don't do the food justice...
especially the pictures in the menu....
the food looks crappy in the menu.... but when it comes to the table...
there is truly a magical WOW effect.....
perfectly cooked and seasoned...
service may be a little slow...
but the prices and portions and quality more than make up for it....

Hidden behind the Petronas opposite ISKL...
I secretly hope it remains a secret!!!
so I wont have to wait in line for my food anytime soon...

Newest into the family...

2011-11-12T09:56:00.001+08:00

Mom went and got another dachshund.!!

Jolie looks like she ain't liking the new addition

Bella's just too cute..!!!

picutes by http://theenglishcottage.blogspot.com

I have to come visit soon..!!
and take my own pics..!!
just thinking..
what's cuter than a dachshund..
AN ARMY OF DACHSHUNDS!!!
grrrrrrrr....

Funky pics wang wang nine

2011-11-06T13:37:00.003+08:00

Just down the street...

steamed fish with bean paste kinda sauce.. acceptably spicy... fresh... nice...
I was only told these greens were called miyu.. something..??? impossibly hard to find out.. based on that..!!!
simple.. although it would be preferable if the seasoning was all over the dish.. not just on one side...

overall good place...

big ass burger... i forgot the name the place

2011-10-31T21:25:00.002+08:00

here guys... let's compare the size of the burger to my FACE!!!

even cut in half.. there is still 250g of beef on that plate....
its sooo big... its.. AWESOME!!!...

when the bill came I felt like i was robbing the place...

gosh... 18 bucks. for 500g burger + large drink.. + fries...

it can't get better.. seriously...

ernie's birthday... @brussels

2011-10-30T12:31:00.005+08:00

pork knuckle.. crispy.. not bad...
some sausages and a pork burger... the burger was fantastic.. juicy and cheesy....
some assorted collection... fries, squid rings, bacon wrapped marachino cherries, siew yok.. and meat balls...
everyone being the posers that they are.. except andrew.. he's just like that...
my my... that glass is bigger than me head.... filled with goodness...
birthday boy... went for a facial on his birthday... no exactly the best time to snapping of shots...
what's better than 1 beer mug...hmmm lets see... how about 5..!!!!

some how.. even forever alone was happy.... together alone moment....

bah kut teh !!!

2011-07-03T22:46:00.002+08:00

Bah kut teh in shop somewhere in old town..

100yen... shaved ice.. I like the idea...
got over excited taking pictures.. got a nice shot of my car keys..

nong and jimmy

2011-06-26T22:47:00.002+08:00

Finally somewhere ... when bakar really means over the charcoals... nice...

too bad got there too late they were out of crab and prawns...

must go again..

charcoal grilled cockles.

awesome...
Charcoal grilled squid..

good with the tangy chili sauce..
Sweet and sour lala..

not really that exciting
Seafood tomyam

choke full of squid.. and perfectly cooked fresh prawns... very nice..

Yellow Cab Pizza + Ah Wang BKT

2011-01-25T19:31:00.003+08:00

Yellow cab pizza in Ampang

Meatlovers 18 inch New York Crust Pizza

18 freakish inches of cheese and meat.

pretty good, could use more cheese.

didn't like to use of fennel seed in the mince,

overall a good pizza.
Ah Wang Bak Ku Teh, Off Jalan Klang Lama A.K.A, under the bridge!!

cham cham bak ku teh, stomach, Fallopian tube, tail, ribs all in one

perfect crispy char kuey

and baby cos, hmmm prefer them fresh and raw...

they serve a mean steamed fish as well, but will have to save that for another time.

Shuraku

2010-12-19T23:05:00.000+08:00

Pork BELLY!!! and kampung chicken thigh

enoki mushrooms wrapped in pork belly awesome...

Kampung chicken thigh, there is some secret to this.. but its awesome..!!

and the good old Skune... with YOLK!!!

another tasting

2010-12-11T17:46:00.001+08:00

Weinstephan dunkel and kristal
two very good beers

Paulaner dunkel and Paulaner Naturer

an awesome tasting session, don't care if anyone wants to call me an alcoholic.
but if its one of these. i'll drink...

2010-12-08T21:29:00.000+08:00

Challandaise duck with wasabi, natural jus and a watercress salad

warm oceam trout with potato and oyster. cream and avruga

LOBSTER!!!!

2010-12-08T03:35:00.000+08:00

Koniq Ludwig
So far my favorite German Brew

Skune. with free range egg yolk
nice and sweet and sexy.

Curry and stout

2010-12-07T20:09:00.003+08:00

Fish head curry, from Sentul Fish Head Curry house.

Tastes better than it looks.

But after what happened below the night before.

Guinness

My new obsession, cheaper and more accessible than its German cousins.

Its funny, I remember there was a time when beer tasted horrible to me.

2010-11-04T02:33:00.003+08:00

Challandaise Duck with Red Wine Sauce
Confit of Tai and Lobster Tail in Houba Leaf with Ginko nuts
Capellini with uni and Bottarga
chocolate terrine with almond nougat and mixed berries

Cilantro's number 8 award certificate and trophy

2010-11-04T02:15:00.002+08:00

Wagyu Tail Hochepot
Bresse Pigeon with Assorted European Mushrooms
Poached Oysters with Cured Duck
Bresse Pigeon
Salad of Idako and Botarga

Sometimes it changes..

2010-10-20T09:07:00.005+08:00

Bresse Pigeon with European mushrooms
Australian Master Kobe Rump With European Mushrooms
Bresse Pigeon with Chantrelles, Porcini and Trumpet Mushrooms.

Sanma

2010-09-28T17:32:00.001+08:00

Sanma... cured and cooked using vinegar, Seared with a blowtorch and Seasoned with ponzu vinaigrette.

Served with lightly whipped cream, Avruga and Edamame.

There is something in the air..

2010-09-25T19:13:00.003+08:00

Challandaise Duck with Anjou Pigeon and French Mushrooms

Challandaise Duck With Porcini Mushrooms

Consomme Royale, with Porcini maushrooms, Foie Gras, Ginnan.

Mizudako and Sanma Salad

Cold Aubergine soup with ured Duck

Cripy Foie Gras spring roll

WINE

2010-09-25T19:09:00.002+08:00

THE OMEGA

2010-09-17T22:35:00.005+08:00

Vegetarian dish
Porcini mushrooms with Aubergine and Autumn Truffles

Fresh Porcini Mushrooms.

Kani and Kaki Taglioni pasta

Risotto with Asparagus, chicken Cress and Scampi

Tuna Caparcio with Egg Mollet and baby kyuri

Fresh Autumn Truffles

Tuber Uncinatum

Season Early October to Mid December

Origin Central Italy

Agguillette of Pigeon with puy Lentils

Scampi and Seabass

seafoodie!!!

2010-09-11T15:39:00.004+08:00

Cured Shinko on Capellini Pasta with Wasabi, Rucola Cress and Chives

Grilled Atlantic Seabass with Hokkaido Scallop and Ginko nuts in Houba Leaf

Oyster Consomme with Matsutake Musrooms and Ginko Nuts

Shima Aji

Shinko

Botan ebi

Hokkaido Scallop

Akagai
Abalone
Kochi Tomato

Lily Bulb

Snow Peas

white corn and mushrooms...

2010-09-09T17:45:00.004+08:00

White Corn

Matsutake Mushrooms

Salt, Chives, Kelp, BUTTER!!!

Shinko

Cured Iwashi on Crushed potatoes with Avruga and Rucola

2010-09-03T22:39:00.004+08:00

JUN AND HER NEW DEBA 1st time use..!!!!

JUN's new DEBA!!! 1st time use!!! MALUNYA!!!

RAIN and his SUJIHIKI!!!

JUN AND HER NEW SUJIHIKI!!! 1st time use..!!!

Finally MORE DESERT!!!!

2010-09-03T14:50:00.005+08:00

Chocolate Cake with Chesnut and Chesnut Ice Cream

Roasted Anjou Pigeon with Aubergine Ragout

Pan Fried Monk Fish With Seafood Broth and Zuchinni Flower

Venison Carpacio and Summer Truffles

Foie Gras Terrine With Puy Lentills and Figs and Toasted Brioche

2010-08-27T22:28:00.003+08:00

Ishigaki Gai with Kochi Tomato and Avacado

Ocean Trout Confit with Salted Kelp and Ikura

27 lunch

2010-08-27T18:55:00.004+08:00

Shima Aji with Nasu, Avacado, Kochi Tomato, Baby Kyuri, Celery Crest, Hijiki

Pan Fried Plaice with King Prawn Kataifi and Beurre Noisette Sauce

Braised Wagyu cheek

Sear Wagyu Ribeye

Mash Potatoes

Spinach and Corn

King Prawn Kataifi

Wasabi Mayonaise

Avruga

Akame

2010-08-26T22:35:00.002+08:00

Lightly Poached Oysters with Baby spinach and summer truffles

nameless..??

2010-08-03T10:41:00.004+08:00

2 ways of Beef

Braised Oxtail

Seared Ribeye

Mash potato

Japanese mushrooms

Ohba Vinaigrette

Daurade
Seabass and Tarabagani

wrapped in foo chuk(bean curd sheets), steamed

with spinach sauce
Karatsuki UNI

Spiky... and stainy...

they leave nice purple stain on what ever they touch...

Iron Chef Zucchini..>??

2010-08-02T13:07:00.004+08:00

Zucchini Souffle with curry Sauce... by Jun
Carpacio of Zucchini... by Tam
Zucchini salad... with lobster and Avruga... By Rainier
Zucchini Soup... by Yann
Zucchini Pasta with scallop.. By Daniyal
Zucchini fettuncini with chapon and tomato sauce... By Sudut
Zucchini with scallop and avruga... By sudut
Zucchini Gratin with Chapon.. By Sudut
Zucchini 3 Ways... By Asyraf
Canapes of Zucchini with Avruga.. by Daya

seafoodie..!!!

2010-08-01T23:41:00.005+08:00

Panache of Japanese Seafood

Scallop (seared)

Scallop Himo

Scampi (grilled)

Tarabagani (Steamed)

Tsubugai (confit)

Pipis Clam (poached)

Pink Snapper (pan fried)

Asparagus

All in one plate...
Cold Capellini Pasta with Maguro Tenmi and Avruga caviar.
I dunno where I found this picture...

From the top

Steve (New)(says he sharpens better than Masamoto)

Steve (sold to Tam)

Takashi

Daniyal

Jun

Tam

Sazali

Its been a while.....

2010-08-01T12:04:00.004+08:00

Tachiou

Ikan Timah

Silver Scabbard fish
Turbot
Ayu

Sweet Fish

Melon like SWEET!!!
Amaebi

Japanese Sweet Prawn

Best Eaten Raw with a lil bit of soy...
Hira Suzuki

Barramundi Seabass...

kerisik.???

2010-06-22T09:44:00.004+08:00

Foie Gras

Mango

Vanilla Bean
Pan fried Tai

Tasmanian Mussels

Wild rocket

Maguro Tenmi

Avruga

Shiso Cress

Asparagus
Hira Suzuki

Crispy Hira Suzuki Skin

Sakura Ebi

Ratatuille
Pan fried Tachiou

Mushrooms in Spinach Puree
Roasted Pigeon

Hinome
Mirugai

Avruga

Capellini Pasta
Jade Tiger Abalone

Beluga Caviar
Ocean Trout Confit

Salted Kelp
White asparagus

Wild Asparagus

Truffle Sabayon

Periguex

Foie Gras

raw and new...

2010-06-19T11:15:00.006+08:00

Petunia Ocean Trout
Scottish Angus Ribeye
Tasmanian mussels
Dorade Royal

Chantrelles
John Dory

Matodai

Tai

Sea Bream
Fresh Water Prawn

Udang Galah

Palaemonidae
Oka Hijiki

Land Seaweed

Agretti

Baby Kyuri

Bamboo fish

Soon Hok

2010-05-24T23:48:00.007+08:00

White Asparagus and lobster Salad.

Rack of lamb

mash potato

Ratatuille
Braised Oxtail Red wine and Carrot Puree
Salad Of Kochi Tamotoes
Kochi tomato

Hotaru Ika

Rucola Cress
Oceon Trout Confit

Salted Kelp and chives

Lobster, White and Wild Asparagus Salad
White, Wild and Green Asparagus in truffle with Sabayon with summer truffles
Abalone with Daikon and Cured Duck breast
Seared Hokkaido Scallops

Zucchini flowers

Kochi tomato

Rucola Cress

and Deep Fried Ohba
Pan fried Main Lobster

Carrot Puree

Braised Cabbage

Zucchini Flower

Hokkaido Scallop Carpacio

Uni Sauce, Chives and rucola Cress
Hokkaido Scallop Carpacio

Uni sauce

Shiso Cress
Endive salad

Forme d'ambert

Roquefort

crispy Wagyu fat

Walnuts

deep fried mushrooms

fresh shaved button mushrooms

sherry Vinaigrette
Caneton in Salmis sauce

Braised Cabbage

watter cress salad
Angus Ribeye

Garden Vegetables
Confit of Ocean Trout

trio of Seaweed and Kyuri.

Meuniere of whole dover sole

Spinach

Potato Anglaise
White Aspargus and Lobster salad

Chicken Galantine

Foie Gras

Truffles

Ri Yakitori!!!!!! OMG!!!!!!!

2010-05-20T23:11:00.007+08:00

So It's my Anniversary... and I took my girl to Ri Yakitori in Garden Midvalley cause it just so happens I know the chef... woooo hooo....

Here's a little of the spread he made sure we were full with...

Ugh only one bad thing from that evening...!!! I missed a photo of Norio san's notorious meatballs... but they were absolutely to die for.. a must have.... absolutely must have...

chiffonade of cabbage... with 2 dressings.. both AWESOME!!!!
Braised drumet.. Absolutely.. delicious... little flecks of yukari... hmmmm..
Potato Salad... something any barbeque must have...
Grilled chicken wings... crispy skin and juicy inside.. perfect...
Chicken Tail Skewers... or chicken but as we would better know it.. NICE!!!
Liver Skewers... something interesting I must say...
Gizards skewers... unexpectedly GOOD!!!
Ginko Nut Skewers.. interesting...
Wagyu Skewers complimentary from the chef... JUICY!!!
A little something extra... Chef Norio he called the sun for and little extra present for my anniversary
Chicken Thigh Skewers... crispy outside.. soft and juicy inside...
Japanese congee with meatballs... awesome absolutely delicious...
Soft cooked egg and rice... with chicken pieces underneath.. perfectly done.. VERY GOOD

finally... desert....

2010-05-16T23:35:00.005+08:00

Light chocolate cake with bitter Ganache
Madagascar vanilla Ice Cream with Almond tuille
Blines

Smoked salmon Tartar

Whipped Cream

Avruga Caviar

Chives
Lobster arm

Baby Cos

Sherry Vinaigrette
Summer Truffles

Tuber Aestivum

Season early June to Early August

Fine De Claire Oysters

Grown in the surf.. these buggers have a super tough shell...

strong briny flavor almost like a mouth full of sea water...

nice....
Ocean Trout
white Asparagus from France

wild Asparagus
Wild Asparagus
Jason's Flowers
Erngmei's Salmon
Steve's Knife
Pearl Blanche oysters

Grown on the beaches of Normandy

before being brought near Marrenne for the final stage of growth. in other words a fattening period....

2010-05-10T01:16:00.005+08:00

Cold Capelini Pasta

Jade Tiger Abalone

Aquantine Caviar

Rucola Cress
Roasted Pigeon

Foie Gras

Cabbage

Natural Jus

Salad Of Japanese Shell fish

Hokkigai

Akagai

Hotaru ika

Scallop

Baby Cos

Fruit Tomato

Yukari

Pommery Mustard Vinaigrette
Cold Capelini pasta

Rock Lobster

Avruga Caviar

Consommé jelly
Australian Rock Lobster

Much sweeter and more tender than its feisty North American cousin

this lobster is much more docile and doesn't have CLAWS!!!

Braised jade tiger Abalone

Braised Kabu

Baby spinach

Duck Consommé

Foie Gras

Steamed cabbage

Periguex
Japanese Chutoro Tuna

Japanese Akami Tuna

Shiso Cress

Purple Shiso Cress

Daikon Cress

Mustard Cress

Baby Herbs

Akame

Ohba Vinaigrette

KNIFE AND UNI!!!!

2010-05-10T01:10:00.005+08:00

This picture is dedicated to my mum..!!!

I REPAIRED THE TIP!!
karatsuki uni

Whole live sea urchin in shell
The uni's Mouth.. its only got 5 teeth... hmmmm
The actual edible part of the uni...

an exceptionally fat specimen.
Fresh Sea urchin with consommé jelly and Jerusalem Artichoke Veloute

when fish meet roe....

2010-05-03T12:35:00.006+08:00

Avruga® Caviar <-- omg the ® is a must..!!

From Spain by Pescaviar

(more to come)
Abalone

Abalone Liver

Avruga

Rucola
Jade Tiger Abalone

much lighter in flavor and more tender than its larger cousin the greenlip abalone
Tai

Snapper
Isaki

Grunt Fish
Matodai

John Dory
Chateau Cheval Blanc

White horse...
White Asparagus from France

THEY ARE HUGE!!!

close up of French White Asparagus
Angel Hair

Tuna Tenmi

Beluga Caviar

close up...

there is almost as much caviar as there is pasta.!!!

seasoning is important.

2010-04-22T23:57:00.004+08:00

Cold capelini pasta

Rock Lobster

Avruga Caviar

Maldon Sea salt Flakes

With its signature pyramid Shaped crystals

From the Maldon in England

Black water is purified by settlement and boiling.

Slowly reduced to allow forming of salt crystals. in their unique shape.

the long absence

2010-04-19T23:41:00.004+08:00

Wagyu Tenderloin Rossini with Periguex Sauce

With both Duck and Goose Foie Gras

Duck Stronger flavor softer texture.

Milder Flavor firmer texture.
Roasted Rack of 50 Days grain Fed Lamb

beautifully tender
Confit of Tai(red Snapper)

with Zucchini Flower and Hokkaido Scallop
Pan Fried Maine Lobster

Zucchini Flower
Panache of Seafood

Tsubugai (Whelk)

King Prawn

Hotaru ika (firefly squid)

Tai (sea bream)

Hokkigai (surf clams)
Angel Hair Mentaiko

King prawn

Hokkaido Scallop

Cuttlefish
Asparagus Risotto

With Seared Goose Foie Gras

KOBEI BEEF....

really needs no explanation...

sometimes you just need more...

2010-04-03T10:36:00.004+08:00

Cold Angel Hair

Amaebi

Avruga
Norwegian Salmon

Knife

FAT FISH!!! literally fat... bursting with oil..

its roe is called Ikura in Japanese..

HaruCabbage

Spring cabbages...

higher water content and tender.

Malong Eel /conger eel

type of eel with a long snout.

used to make stock... lots of gelatin in them...

how to tell if your knife is sharp.

2010-03-28T09:48:00.004+08:00

I've seen people do this to see if their knife is sharp enough.. they test it by dropping a piece of vegetable on it and the knife cuts into the vegetable part way and it sticks.

So I tried it on my new knife... and here is what happened.

MY NEW KNIFE!!!!!!! WOOO HOOO!!!!

2010-03-27T11:11:00.006+08:00

My 1st Japanese Knife.. single bevel.. Hattori Damascus 27cm Gyutoh
Its no.3 in my collection now.. but I dun really count globals as collectibles cause their so commercially available... but I would definitely recommend them

Solid feel.. nice balance... nice damascus pattern... cut through paper life soft butter...

Now I need to save up.. to get stones to sharpen this bad boy....

P.S. if you thought food photography was hard.. wait till you try to take a picture of a shiny reflective... KNIFE!!!!

BIG FISH!!!

2010-03-17T00:52:00.006+08:00

A4 Japanese Wagyu Salad

with Perigord Truffles

Perigords are going out of season now... so their at a point where their shit yourself insanely expensive...
Jerusalem Artichoke veloute.

Lobster claw.

Lobster consomme jelly

Aquitaine Caviar
Cold angel hair pasta

Abalone

Akagai

Hokkigai

Lobster

Scallops

Uni

Avruga Caviar

Rucola Cress

A.K.A the rich man's pasta...

Random bottle of wine...
Random bottle of wine again... probably quite expensive...
Aka Mutsu

Blackthroat seaperch

found in slightly warmer waters...

medium deep sea fish.. around 120m..

Hakkakku

Sailfin Poacher
Japanese Amberjack

Buri(different sizes of this fish have different names)

the belly and lower neck area of this fish.. practically melts at room temeperature (best eaten raw with shoyu and ginger/wasabi

the rest of the fish can be eaten as sashimi or grilled.

pretty good grilled with super crispy skin...

all 8 freaking kilos of it....

something somewhere... no one..??

2010-02-21T22:17:00.004+08:00

Angel hair pasta....

Tarabagani

Avruga Caviar..

and Rucola Cress
Scrambled Eggs with chopped truffles and perigeux sauce.

and Nice large 2mm thick slices of perigord Truffles
Pan Fried John Dory...

White Asparagus

Baby Spinach
Just more Hor D'oeurves

Risotto with Tarashirako tempura

Pan fried Lobster Claw

Otoro Tuna with Avruga and Fresh Wasabi

Angel Hair pasta with Tarabagani and Uni

Japanese Plum wine

Maitake Mushroom.....

Valentines VS Chinese New year

2010-02-16T21:34:00.004+08:00

Black Perigord Truffle from France
Truffle salad.....

Maine Lobster

Abalone

Kochi tomatoes

Perigord Truffles

Fine beans and Mix salad

Garnished with Hand picked baby herbs
Turbot and Truffles

Pan fried fillet of Turbot

Spinach

Perigord Truffles
Chapon Foie Gras

Confited Breast and Leg of Chapon

Pan fried Foie Gras

La Ratte mash

Sauteed Japanese and French Mushrooms

Perigord Truffles (shave table side)
Beef Rossini

Beef Tenderloin

Foie Gras

Sauteed French and Japanese mushrooms

La Ratte Mash

50 days Grain fed Lamb

Rack of Lamb

Bamboo shoot

Brussel Sprouts

There also was truffle soufle for dessert.... but there was just no time for a photo... :(

truffles and beef...

2010-02-14T10:15:00.007+08:00

Black Perigord Truffles all the way from France...

these bad boys will set you back around RM 4000 a kilo!!!

price fluctuates constantly...
Gourmet salad + glass of wine.....

a Meal on its own... Unbelievable...!!!

Sauteed French and Japanese Mushrooms, Fine Beans.

Mixed Baby Salad Leafs

Cured Duck Breast

Foie Gras Terine

Lobster

Perigord Truffles...
Truffles and Buckwheat pasta....

When you order truffle pasta... you GET TRUFFLE!!!! Lots of it!!
Tomato, Scallop and Nanohana salad

With shirasu, Mixed shiso cress, akagai and pommery mustard dressing

Foie Gras Terrine

With Haricots Coco Beans, Brioche crumble and 10 years Aged Balsamique vinegar

Ca nape's!!!

from the bottom heading clockwise

Tuna tartar with Avruga and Wasabi Mayo

Truffle Risotto with Venison Tataki and Perigord Truffles

Pate en Crute with Red Wine sauce,

Warm Salad of sauteed mushrooms and cured DuckFrench Charolais Beef Rib Eye

Dry Aging...

Didn't go too well... looked fine for a few days.. and overnight grew a layer of fungus..?? wtf..

Super strong Beefy Flavour the toughest of the three...

Wagyu Sirloin...

READY TO EAT!!!

Melt in your mouth tender... LITERALLY!!!

awesome.. but much less beefy flavour Vs the Charolais
US Prime Rib eye..

Ready to eat...

Somewhere in the middle of both...

more tender than Charolais but much tougher than Wagyu...

Less Flavour than Charolais just slightly more flavour than Wagyu...

pushing forward

2010-02-05T23:55:00.004+08:00

Tarabagani, avacado, baby cos and wasabi mayonaise...

Taragabani A.K.A King crab. monstrous crustaceans found in the colder waters between Alaska and northern Japan. Commonly seen and eaten are the large reds weighting between 3 to 4kg

The more rare blue king crab found of the coasts of Japan and Russia are much larger weighting up to 8kg each.

Tuna with Avruga caviar wasabi and Akame

SOME ONE PLEASE TELL ME WHAT IS AKAME!!!!!

Akagai

a blood bath of shellfish.. these little guys create miniature murder scenes every time their opened.

Rich in Iron and hemoglobin and a crunchy texture. one of the shellfish that should be eaten last as its overpowering taste and high iron content will drown out milder flavored seafood.

Pairs well with Hokkigai
Marrenne D'oleron oysters.

These bad boys come all the way from France. and are the fatest of all French oysters I've seen.

Greenish in color due to their diet of large amounts of algae.

their actually fine de claires.. but because their not allowed to mature in moving surf do not develope a hard shell.

farmed in brackish water run off from and abandoned salt mine in France.
Uni, Shirasu on angel hair pasta.

uni...Sea urchin roe.. smooth and creamy and sweet...

Shirasu... baby Sardines... add a nice salty flavor to a dish.

Tempura of tarashirako with Truffle Risotto

Tarashirako... Cod Sperm a smooth creamy flavour, almost like having spoonful of whipped cream in the mouth.
Kai lan flowers..

In the same Family as Nanohana(rapeseed)

one of the ancestors of the Canola Flower...

Canola actually stands for Canadian Oil Low Acid a naturally bred version of rapeseed.

Akami and Ohtoro Tuna.. with Wedge of Kochi Tomatoes

Akami a meaty part of tuna... that has almost no fishy taste and is almost like eating Extremely tender cut of raw beef.

Ohtoro the belly of Tuna super saturated in marblings of fat has a smooth melt in mouth feel to it...

wasabi Vs Cheese

2010-02-02T23:51:00.006+08:00

Wasabi...

hmmm finally.. what that PUNGENT GREEN PASTE everyone eats at Japanese restaurant really looks like..
Parmigiano Regiano....

Awesome cheese made of raw cow milk... cooked but not pressed...

after coagulation the curd is broken up into really small pieces allowing for most of the whey to drain away...

around 45kg of curds make up each wheel of cheese.. that is then shoved into a wheel mold... allowed to set between 3 to 4 days..

then left in brine for up to 25days....

finally aged for up to 2 YEARS!!!!

A by product of parmigiano regiano is Parma Ham... pigs which are fed the whey that is drained away....

Just a Side Note...

Butyric Acid found in Parmigiano Regiano.. is one of the key aroma components in Rancid Butter and Vomit..

something need doing

2010-01-31T20:14:00.004+08:00

lilies... NO.. this is not eaten.. just caught my eye...
Ratte Potatoes
Tarashirako. COD SPERM!!!!!

looks like brains... has SPERM as a name..

Kochi Tomatoes

Grown on starved tomato vines... similar to wine grape growing process.

when budding tomatoes are trimmed off leaving only a few on each vine...

Extremely concentrated tomato flavour.. can almost say creamy texture...
Nanohana from Japan..

Rapeseed flowers...
the Big Baddie.. all the way from Maine..
Kabu

Japanese turnip
Iidako

Octopus

the start and the finish

2010-01-27T00:42:00.005+08:00

Hokkigai..

Surf clams

lining up.. ready to go... tough as nails these guys muscles still react and tense up.. even after being sliced in half and seared on one side...

takes 7 years to grow to maturation...

each big guy weighting up to 250g +shell...

best eaten Rare...

Fisherman lore..

The non eaten belly portion of these guys seams to be awesome bait for certain species of seabass..
Uni(sea Urchin) wrapped in Hirame (Halibut), garnished with Avruga caviar and a dot of wasabi.

EXCELLENT COMBO!!!
Steamed Anago, glazed with a port wine reduction served with foie gras and diced truffles.
Akagai(Giant Cockles).... makes the sink look like a murder scene.. every time I clean them...
Akagais Lined up and almost ready to go.. these though guys will stay strong and alive in this state for a week or more... but so far the longest I've seen then survive is a couple of days.. before their gobbled up...

scrumptuous

2010-01-25T01:34:00.006+08:00

seared venison with fresh wasabi and sautéed Shitake mushrooms
Japanese Kochi tomatoes

Nanohana (Rapeseed flower)

Hokkigai (surf clams)

Akagai (Giant Cockles)

Hotate (scallops)

Uni (sea Urchin)

Otoro Tuna

Avruga Caviar

Comsome jelly

there also is hidden.. Wakame, Tonburi(Kochia Scoparia) and Wasabi Mayo....

Angel Hair Pasta with Akagai and Rucola Cress

Tsarkaya Oyter au naturel..

Otoro Tuna on Oba leaf with Avruga Caviar and Wasabi
Foie Gras Terrine on Toasted Brioche with Puy Lentils
Tartar of Aurika(firefly squid) and Amaebi(Sweet Prawns) topped with Aurika Sashimi and Anaorika Seaweed

Mouth watering effect....

2010-01-17T00:14:00.007+08:00

Hokkaido Scallop... Didn't have a 50 cent coin as reference.. threw in a spoon to do the trick..

Canibalistic buggers

feed on plankton.. that sometime unfortunately thought contain their own larvae.
Cured Saba, Blow-torched until crispy skinned, garnished with whipped cream and Avruga Caviar.
Suzuki Fish with Sautéed Mushrooms and Seaweed Sauce
Cold Angel hair pasta tossed with truffle oil, with slices of Akagai(Giant Heart Cockles) and Mirugai(Geoduck) Garnished with HAND PICKED!!!! Rucola cress
Confit of Salmon with Yukari(Purple Perilla Leaf), Ohba(Green Perilla Leaf)...

P.S. Filleting salmon is kinda fun..
Japanese Kochi Tomatoes(Fruit Tomatoes), EXTREMELY expensive tomatoes... EXTREMELY TASTY!!!! as well... garnished with Kojiso(perilla Flower) and a couple of dots of hand picked and pressed extra virgin olive oil.
Sashimi of otoro tuna, doused in soy, dotted with wasabi and garnished with baby herbs.
Seafood mariniere.... Asari, Hokkigai(Surf Clams), Akagai(Giant Heard Cockles), Tarabagani(King Crab), Hokkaido scallops, Hokkaido Uni(sea Urchin) and Mirugai(Geoduck), atop and olio olio of linguini pasta...
Cold angel hair pasta with Uni(Sea Urchin), Amaebi(Sweet Prawns) and Avruga caviar..

THE UNAGI FOIE GRAS!!!!

2010-01-12T23:53:00.003+08:00

Foie gras sandwiched between 2 slices of unagi... breaded and deep fried... marvelous...
Rice with Tarashirako and Mantaiko, cod sperm and fermented cod roe.

finally pic of the hor d'oeuvres

2010-01-12T00:13:00.006+08:00

plating scene of an 8top of lobsters and wagyu.... hot stones in the back ground..
Assorted hor d'oeurves,

Akagai with Ponzu jelly, Tonburi and Olive oil.

Choya Umeshu.

Otoro tuna with Wakame, Wasabi mayo, Avruga caviar, and Daikon cress.

Angel hair pasta, with chives and salted kelp topped with Mantaiko(Cod Roe), Aurika(firefly squid) and Rucola cress.

Venison carpacio with Kabu and Jullienne Truffles.
Foie gras with Fig.... oops forgot the name...
assorted hor d'oeurves. again..

Fresh shucked Fin de Claire

Sake

Otoro Tuna with Avruga caviar and Daikon Cress

Konasu(Japanese Egg plant, Kochi tomato(Japanese tomatoes), Tarabagani(King Crab) and Rucola cress.

Kirara rice, with Yukari, Tarashirako, Wasabi Mayo and Chives.

more AWESOME FOOD!!!

2010-01-09T01:26:00.006+08:00

I manage to get a whole bunch of photos today....

but these are the best of the day...

Nice close up of salmis of pigeon with wild rice and chestnut mash
Grilled Japanese wagyu beef.. A4 grade... sweet...
Pate en croute.. tooo lazy to work in all the symbols..Braised Ox tongue with truffle mash potatoes... fav...
Lobster with aqua pazza... sweet...

Behind the Scenes

2010-01-07T23:58:00.003+08:00

Salmi of pigeon with wild rice and chestnut mash
Salmon confit with Yukari and jullienne oba leaf
Random picture of Rucola Cress...

Shepards pie

2009-11-19T21:45:00.005+08:00

With the great flavor of Lamb, Comes one of the most delicious all in one dishes ever, shepherds pie, gently braised lamb slivers or mince, with carrots, onion celery and cauliflower, smooth mashed potato topping.

If anyone can say they've lost their appetite after smelling a shepherds pie baking in the oven. I dare you to step forward.

Chocolate Brownies and Moleculor Chocolate Mousse

2009-11-13T19:25:00.003+08:00

So my brother in Law loves chocolate and got all excited at the mention of chocolate brownies, so I grabbed to opportunity to do a little more research and improve my brownies EVEN MORE!!

problem was the older chocolate brownies seems ever so slightly on the dense side, whipped more air in to the batter, and added chunks of cut up chocolate. increased the amount of cocoa.

Took the topping to the next level, recently saw a video on youtube, about a guy talking about a french chemist making chocolate mousse out of chocolate and water, so I decided to give it a try, but I used milk to help mellow out the richness of the chocolate a little.

CHOCOLATE + MILK MOUSSE RECIPE
Melt 250g chocolate with 100ml milk, and then whip over an ice bath until whipped cream soft peak consistency, definitely recommend using a hand held mixer of some kind, cause it take quite a while.

Creates a pretty thick dense easily piped or set in a mold mousse.

Much easier to help then previous chocolate topping, creates a smoother sauce when the brownie is reheated in a microwave before eating.

brownies taste great both chilled and a WARM!!! SHEER AWESOMENESS

CUPCAKES!! FOR FUN!!

2009-11-11T18:38:00.003+08:00

So i just got back from Langkawi, after what I think was a pretty smooth interview with the Four Seasons, They are all such nice people..
Anyways I got back. and woke up bright and early.. at 12pm, and had a surge of energy.. so I made cupcakes.. and made them pretty too..

White castle at home....

2009-10-28T21:31:00.005+08:00

So here is how it all started, a couple of days ago I was going to through some old movies and I watch Harold and Kumar go to White Castle. And after watching it I was just imagining it. small juicy burgers. goodness... and here in Malaysia, THERE IS NO WHITE CASTLE. so I did the next best thing and made my own.
start of mixing and kneading, 600g Flour, 15g Yeast, 5g Salt, 350ml milk, 100ml water, 75g butter and 1 egg.
Combine all the dry ingredient, combine and heat all the wet ingredients until their just warm to touch, mix the wet and dry, and knead knead knead knead.. leave it to rest for 1 hour.
Here is the fun part, punch the air out of the dough, and then cut it up into little balls, 40-50g each, should get about 32..
Roll them into neat balls, and leave them to rest 30 minutes in a oiled tray ready for baking.
Heat the oven to 180 Celsius, glaze with oil and bake the rolls for 14 to 16 minutes. or if you watching TV about 5 to 6 meters away from the oven, your nose will let you know when their done.
Get out 1 kilogram of minced beef, no lean beef crap, one with loads of fat running through it is perfect, season with mustard, paprika, honey, oyster sauce, salt and pepper.

Divide up the meat into 55g to 60g balls, you'll get about 13 or 14.

There is dried rosemary, but its totally optional cause some dun like it.
Sear the mini burgers on both sides and finish in the oven at 180 Celsius for 5 minutes, take them out and put on some cheese and stick back in the oven to melt the cheese about a minute should do the trick.

Cut the buns in half, cover with sliced lettuce, drop the cooked burger on it, put the top back on.. and ENJOY IT!!!
Beef Slyders/ Mini Beef Burgers.
by Daniyal Goh
Inspiration from Harold and Kumar go to white castle.

MACAROOMS!!

2009-10-26T20:41:00.003+08:00

Being the bum that I am. I was trawling around on the internet and found some picture of cakes with mushrooms on them. Usually seen on Bouche de noel, basically a cake something like a swiss roll decorated to look like a log, the mushrooms add a new dimension to it.

So mushrooms are just so expensive, and so delicious, thus I decided to make some, meringue piped and shaped into the shape of mushroom caps and stems, later fused together with a little more meringue or chocolate.

Now is totally not macaroon, meringue and pavlova season here in Malaysia, the rain and high humidity, ruin any baked meringue, seconds after coming out of the Oven. Over the course of photographing and putting together my Macarooms the meringue quickly turned in a marshmellowy kind of texture.

chocolate brownies...

2009-10-24T17:07:00.004+08:00

Chocolate brownies are meant to be a chocolaty treat, but always when you buy one in the store its fake and almost never chocolaty enough,So I took it to the next level and made my own.. 35% chocolate, with an added layer of chocolate on top. the most decadent chocolate brownie ever,

Knowing that you can TIME can never be between a chocolate lover and chocolate, I designed my brownies to eaten warm, room temperature and chilled,
And finally.. I really do need to ask" Whats better than a chocolate brownie?"

16 chocolate BROWNIES!!!!!!!!! ARGH!!!!

EGG SALAD

2009-10-20T16:14:00.003+08:00

It has been a while since my last post, so made something quick and easy and took a picture of it. there ain't no fancy skills and techniques in this one just simple old full boiled egg and cucumber salad.

Boiling eggs( the secret)
a PIN... just a pin.. take a pin and punch a whole in the bottom of the egg, this will help prevent the shell cracking,, and having a big messy pot of egg soup.

salt the water, Personally I don't see how this works at all, but it seems to work, so do it anyways

once your done boiling around 12 minutes on excited simmer, pour out the hot water and shake the pan vigouresly crack up the shells, pour in some cool water and leave it to sit a couple of minutes then peel the shells of, they'll come out like weeeeee....

Chocolate Bavarian Cream Cake

2009-10-09T16:03:00.004+08:00

Like any cake you absolutely must start out with the CAKE part. Since a mousse cake is essentially a chilled cake. The only suitable cake to use would some kind of sponge cake because a butter cake when chilled is almost ROCK solid, Imagine biting trough the smoothest softest mousse into a solid chunk of cake. not quite there.

Since I'm still in the mood of challenging and hopefully beating my old pastry chef, I made the French Genoise. Back in college I could only get a medium rise of out my cake and it would only reach the top of tin and Pastry chef's one would stand an inch above mine. but now I'm getting closer. 1/2 inch to go...
the most simple and straight forward of the sponges but also the most sensitive, where the folding technique becomes the most important thing in the entire process.

Althought many chefs and some of my past teachers swear by using the biggest spatula possible I prefer using the BIGGEST balloon whisk i can get my hands on, gently twisting and turning mixes in the flour evenly with mush less agitation than a spatula.

I find spatulas make big air pockets in the batter and also doesn't break up the bubbles of flour. so you have to fold more. More folding = more agitation, more agitation = less air, less air = flat/heavy cake.
Genoise with chocolate Bavarian Cream coated with chocolate glaze.

I really couldn't decide how to decorate the cake, I was thinking cream, some icing, then it hit me. what better way to decorate a chocolate mousse cake then with MORE CHOCOLATE!!!
Ugh. still haven't mastered the fine art of getting the chocolate glaze on but here's for all you not SUPER CHOCOLATE lovers. how you should keep your extra cake in the fridge if its too big to fit in an airtight container.

stick a CLEAN plastic bag to cut parts of the cake, an Absolute MUST especially for sponge cakes as they dry out pretty quick, nothing worse than a mouthful of dry sponge. Might as well eat some saw dust..

MERINGUE BUTTER CREAM

2009-09-28T20:24:00.005+08:00

Butter cream the most delicious and most gorgeous looking of all icings
Just look at the gorgeous shinny appearance of the cupcakes below
Step 1 : beat egg whites and 150% its weight in sugar until sugar is completely dissolved
step 2 : beat in table spoon size chunks of cold butter until the mixture splits.
step 2.5 : if the mixture doesn't break chill and beat some more.
Step 3 : once mixture breaks and start seperating beat on high untill perfect gloss is achieved roughly 4 minutes.

Tips
- Forget the acid in the meringue you don't really care about the volume. its gonna get beaten out when you add the butter
- best meringue to use Swiss meringue, the increase heat helps to dissolve the sugar,
- - Italian meringue could be an option but there will be a strong meringue flavour.
- use cold butter, nice cold butter helps it to break faster, softened room temperature mixes in too easily
- keep mixing until it SPLITS. it absolutely must break, only then the butter, and other flavours come through.
- colouring buttercream; take a little out and place in a metal bowl with enough colouring for the whole batch. blend and melt over a double boiler(over a direct flame if your daring or pro) then mix everything together.
- - you must seperate out a little to melt, if you melt everything the buttercream will become very too watery to pipe.
- SPLITS = when the water and oil seperate and everything starts to looks like its gone horribly wrong.

Butter cream sounds simple and in theory really is, but I absolutely hate having gritty bits of undissolved sugar between my teeth when I bite into and chew my cupcakes.

Hence the Meringue butter cream. now with a meringue butter cream, Literally everything you would know about meringues should be taken and thrown out the window, non of it applies.

Whenever you introduce fat into egg white automatically you loose volume weather you like it or not, beating loose even more volume, add both together and your pretty much end up with nothing. (beating butter into the meringue.

When it comes to a meringue butter cream, which meringue you choose doesn't really matter, the final outcome that does matter is what is it going to taste like so the only meringue that stands out is the Italian meringue.

French VS Swiss VS Italian Meringue revisited

2009-09-26T15:35:00.003+08:00

I was looking through my blog and realized I had left some tricks and MUSTS out.. so REVISIT

FRENCH MERINGUE
Type : Simple Meringue, Best for baking.
Uses : macaroons, pavlova, pie tops, baked meringues.
How : Beat egg whites and acid on medium speed for about 1:30 to 2 minutes, add sugar one table spoon at a time. beat untill sugar is completely dissolved
Why : simple no hassles meringue
Cons : salmonela, can't be used right away, should be cooked
Pros: Simple Fast

SWISS MERINGUE
Type : VOLUME meringue, EXCELLENT for mousses
Uses : icing, filling, in cakes, Mechanical leavener. excellent for folding into a batter, chiffon and angel food cake
How : warm egg whites in a double boiler or warm water till they reach 43 celcius, then add an acid, and beat on medium speed 1 to 2 minutes, add sugar tablespoon at a time and beat till completely dissolved.
Why : egg whites trap air better when warm 43 Celsius being the optimal temperature
Cons : needs a thermometer, double boiler.
Pros : High volume

ITALIAN MERINGUE
Type : Cooked super glossy meringue, hot meringue
Uses : Icing, butter creams, use to lighten uncooked batters, gelatin mousses, creams.
How : boil sugar and water until 110 Celsius, beat egg whites and acid on medium high speed until sugars reaches 118 celcius, set beater on high and stream in sugar like making a mayonnaise. beat untill cooled or fold into a gelatine set mousse immediately.
Why : cooked, Hot when complete easier to incorporate butter,
Cons : messing around with hot sugar dangerous, lots of cleaning up to do. has a strong meringue flavour. Must use beater, almost impossible to do by hand (dangerous too)
Pros : Stable, hard to knock the air out.

MORE stuff you should know
- ALWAYS weight your eggs, I usually use 60g egg which yield about 35g whites.
- For stiff meringues I use 40g sugar.
- For no matter what egg whites I put in at least 20g sugar per egg white. ALWAYS beat egg whites with sugar and you'll get the greatest volume.
- Always keep beating until sugar is completely dissolved, (after/during baking moisture will collect on undissolved sugar and create a droplet, spoiling the look and the crisp)
- when ever making a meringue throw some kind of acid into the mix. lemon juice, vinegar.. the best if cream of tartar - tasteless.
NEVER!!! make macaroons, pavlova or any kind of baked meringue product on a wet, humid, rainy day. you'll just be disappointed.(unless you have an industrial pastry kitchen, or you kitchen is air-conditioned)

CHOCOLATE BROWNIES

2009-09-17T20:28:00.002+08:00

So a while back i dropped a post talking about my marvelous creation of chocolate brownies...

And a then at a later date I had another miracle of inspiration and totally reworked my brownies, now their more moist... MORE chocolate and more pretty too....

C'mon how can anyone say no to that... with or without the ICE-CReam on top...
Chocolate brownies with pure chocolate topping and a scoop of ice cream..

BIRTHDAY CUPCAKES

2009-09-16T20:58:00.004+08:00

Here we have a set of 16 cupcakes... Vanilla buttercake cupcakes, covered in a layer of chocolate mousse and finally frosted swiss meringue buttercream Icing

So recently Jessie lee's Birthday passed... and I got an anonymous order from an anonymous group of persons to make cupcakes for her... so here is my 1st amateur efforts at making some pretty cupcakes...

THEY already TASTE GOOD... I'm just working on the presentation.. hehehe..

MINI CUPCAKES

2009-08-27T20:41:00.003+08:00

So i was thinking.. and people kept on saying that my cupcakes ain't cute enough or.. lack some kind of presense.. some one even said they look rough..

so I took matters into my own hands and ta~da. miniature versions....
MINI CUPCAKES>>!!! 3 times the cup should be 3 times the cute...

CUPCAKES

2009-08-20T22:08:00.003+08:00

Started off with different cake recipies looking for that smooth crumbly texture with great balance between flavour and texture, not just on sweet mess.

The icing research was the most fun, making different types of icing.. tasting, piping, playing with... finally settled for swiss meringue buttercream smooth and TASTY. and adaptable, got to plan for the future. easy to incorporate chocolate, lemon or coffee versions.. mmmmmm....

Different from the ones you'd normally eat, decorated with teddy bears and cute decorations. These taste 1000% betters, with a stiff swirl of swiss meringue buttercream on top.

Made with 100% butter none of that cheap skate pastry magarine in this. SO GOOD !!you will taste the difference.

To find how to purchase these among other items
VISIT
http://daniyalgohsales.blogspot.com/

French VS Italian VS Swiss meringue

2009-08-05T19:50:00.002+08:00

I was looking through my blog and noticed i used the different types of meringues, when I was still studying this was one the questions asked. all the uses, the underlying differences, which was the most stable,

Essentially each type of meringue has its own use and purpose. but the idea behind each meringue.

FRENCH MERINGUE
Type : The Baking Meringue
Uses : macaroons, pavlova, pie tops, baked meringues.
How : beat whites untill foamy, add sugar, beat untill glossy
Why : simple no hassles meringue
Cons : salmonela, can't be used right away, should be cooked
Pros: Simple Fast

SWISS MERINGUE
Type : VOLUME meringue
Uses : icing, filling, in cakes, Mechanical leavener. excellent for folding into a batter
How : whisk egg whites and sugar over double boiler untill 110 fahrenheit, beat untill glossy
Why : egg whites trap air better when warm 110 fahrenheit being the optimal temperature
Cons : needs a thermometer, double boiler.
Pros : High volume

ITALIAN MERINGUE
Type : Cooked super glossy meringue
Uses : Icing, butter creams, use to lighten uncooked batters, mousses, creams.
How : boil sugar and water untill 118 celcius, stream in to whites beaten till frothy, beat till glossy.
Why : cooked, Hot when complete easier to incorporate butter,
Cons : messing around with hot sugar dangerous, lots of cleaning up to do.
Pros : Stable, hard to knock the air out.