All post

[RECIPE] Fortune telling with Mille Crepes & Lady M


Every culture has their own way of predicting the future, and understanding the past. From reading coffee residues with Turkish Coffee, to tossing coins in your left hand with Mille Crepe frying, like a curious child, we want a sign that could guide us through the ups and downs. 

Mille Crepes was originally eaten in France on February 2nd, on "Candelmas" and the belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your right hand and holding a gold coin in your left hand, you would become rich that year. 

Apart from sharing some of my insights as to why Lady M's crepe tastes so good, I'm also sharing my own recipe for you try out! 

 Ingredient 
150g sifted flour
2 eggs
450 ml milk
10 g sugar
Pinch of salt 
Pinch of baking powder

Olive Oil 

Cream 
250ml of whipping cream 
100ml of mascarpone cheese 
Vanilla beans 
Raisin Rum 
      
Preparation 
1. Sift the flour
2. Let the batter chill for at least 2 hours before use  

Direction 
1. Make a well with the sifted flour 
2. Add in the egg and sugar 
3. Pour in milk at 2 or 3 intersessions and gently mix until smooth 
4. Make sure the pan is hot enough and lightly surface the pan with olive oil, wiping off the excess with a napkin. When there's some gently smoke coming up, pour in the batter. 
5. Tilt and swivel the pan to have a thin layer of batter coated, the thinner you can make it, the better 
6. Each side should take about 15-30sec each (depending on how thin your crepe is). The best way to know is that the side of the crepe starts to curl up, and you know it's time to turn and flip side
7. Continue until you finish using all batter. 
8. Make sure the crepes are cooled, before layering it with cream. 
[------Whipping Cream Preparation -----] 
9. For the preparation of whipped cream, beat the whipping cream until 70% peak (you should have a gent, yogurt like glossy texture, and when you turn over your egg beater, it should have a soft peak). Gently mix in the mascarpone cream with a spatula. You can add some vanilla extract/beans to the mix. 
[--------Assembly ------]
10. Spread layer of crepe with a thinly coated rum and whipping cream, and put the next crepe on top of it until you finish layering all your crepes. 

 Tips
1. You can add any season fruits slices other than papaya, pineapple, kiwi.(Or the proteolytic enzymes will start to breaking down the protein and your cream will start to taste bitter). 
2. I like to add layers of my homemade raisin rum (for recipe click here) so that there's a airy accent of the rum. 
3, You can also caramelize the top layer, just by adding some refined sugars and use a fire gun to give that "Creme Brûlée" taste. I believe this is how Lady M's taste is different from others. 

Hope you enjoyed this recipe, and I'd like to hear your comments on how you make yours! :) Happy baking 
  

[RECIPE] A stroke of luck with Bailey's Coffee Marble chiffon cake


So the origin of the chiffon cake is purely American. It does not derive from some aristocrat fantasy, nor is it invented from some baker's experimental mistake. The first chiffon cake is credited to be invented by Harry Baker in 1927, an insurance salesman who bakes as a hobby and sold his cakes at a fancy Hollywood-goer restaurant. People usually used butter (i.e. in Bundt cake or sponge cake), yet vegetable oil became more affordable during that time, that must have led Harry to try out the cake recipes with a new ingredient that gives off that light fluffy texture. The cake is glorified to be the "best cake in 100 years" especially during 1940-1960, and I believe the recipe also spreaded its influence in Japan with its door opened to western influences after WWII. (Some of the best chiffon cakes now in Japan are originially from Kobe and Hokkaido). 

So here I have my rendition of the chiffon cake recipe, it's heavenly light and fluffy, with a hint of the baileys and espresso. Perfect 

Origin of this dessert: United States
Recommended drink pairing: Viennese coffee or espresso. 

Ingredients 
4 Eggs (separate egg white and yolk) 
Sugar   102g 
Olive oil 45g 
Milk       56g 
Bailey's  10ml 
Flour       102g 
Baking Powder  1.7g 
Dark Chocolate 10g (2 cubes) 
Cocoa Powder  5g 
Espresso   5-10ml 


Preparation 
Preheat oven at 210 celsius 
Sift four 
Separate egg yolk in bowl A and egg white in bowl B 
Gently heat up milk and olive oil in a cup (microwave is ok) for about 50sec 
18cm chiffon cake tin 

Direction
Add 1/2 of sugar into egg yolk in bowl A, mix well 
Add milk and olive oil into A, stir well and add bailey's and cocoa powder 
In a separate bowl B, beat egg white until foamy (like beer foams) before adding 1/3 of the rest of the sugar. At each stage, beat at high speed and add 1/3 of the sugar at each stage, until 70% peak. 
*To check if it is 70% peak, gentily twirl the egg beater and turn it upside down to see if you can form a soft ice-cream like peak with your egg white meringue 
Add 1/3 of the egg white to bowl A, lighly combine with the yolk mixture 
Add all of the flour and baking powder at one go, and use the egg beater to do an up-and down stir, gently folding the mixture from bottom to top, for about 3-4 turns, and change it to a spatula to check that the mixture is well mixed but not overdone 
Add the rest of the egg white meringue in and repeat the folding process, without overdoing it 
In a separate clean bowl, take 1/4 of the mixture and mix it with melted dark chocolate and espresso 
Pour in the mixture into the cake tin, and you can add in the dark chocolate mix into alternatingly to create the marble effect
Make sure hit the tin to get rid of the extra large bubbles
Bake for 31mins at 210c 

*Note: Turn the tin upside down immediately when removed from the oven, to avoid over-shrinking 






 


 

12 hours in Kyoto Geisha (Arashiyama & Bamboo Street)


1. Walk around Togetsukyo Bridge (Arashiyama)



2. Take a romantic train ride from Torokko to Arashiyama 


 3. Walk the path of the Geizha in the bamboo groves

This is where the movies "Geisha" and "Crouching Tiger, Hidden Dragon" was filmed.





5. Check out local porcelain 


  

6. Try out tea ceremony at Taihouan 對鳳庵  


12 Hours of Kyoto (and Yes Sakura Season!)



 1. Visit  Kyomizu temple & Jishu Shrine  清水寺 地主神社 
The Kyomizu Temple was found in 780, and was named as "Pure Water" Temple due to its close location to the Ootawa waterfall. The temple itself is built entirely without a single nail piece, as constructed largely based on a criss-cross locks between the wooden polls. 

The Jishu Shrine next to it, is famous for love and matchmaking. You will find two stones one a walk path, if you can successfully start from one end, and with your eyes closed, touch the stone on the other end without the help of others, you will be in a happy marriage! Although its only a 20m walk, and the path is crowded with couples buying lucky charms, or tourists taking photos, people are generally "in sync" in getting out of the way of those who are trying to walk through the crowd with their eyes closed!



 2. Shop around the streets in Higashiyama district and make sure to get dessert from 清水京あみ (Kiyomizu Kyoami) 

This is the path leading to the Kyomizu Temple, and its packed with exotic procelain, kimono and snack shops. So although Kyoami is famous for the custard cream puffs and Macha ice-cream, make sure you try their in-season tea snacks (such as sakura blossom biscuits, Earl Grey biscuits).

Macha glutinous rice balls and rice tea 
I love all the kimono fabrics they had here! 
Cute paper crafts 
Kyoami (Check out their rabbit logo!) 



3. Have an afternoon tea at Chourakukan 長樂館
This Renaissance villa was commissioned to American architect James Gardine  byJapanese Tobacco tycoon in 1909, for hosting his foreign guests. The interior has remained its French origins, and you may find exclusive antique collections that got passed down from the family.



 4.  Try out late night tidbits at Yasaka Shrine and walk around Marumaya Park 圓山公園 





The Yasaka shrine is beautiful at night, with its rows of lanterns that are dedicated for business prosperity. It is also one of the most famous shrines, especially during Cherry Blossom seasons, as well as in July for the Gion Matsuri. 

You will be able to find a mini "night market" selling local tidbits such as octopus balls, grilled squid, okonomiyaki, and Japanese fried chicken. 






The Logic of Food: Croatian Cuisine


As we traveled around Croatia, we soon realized that the Croatian cuisine is a melting pot.

The coastal cities being a major trading port, has easy access to spices like cinnamon and nutmeg to play around to whip up new recipes. There is a Konoba around every corner of the street, serving fresh seafood like mackerel, mullet, scampi and octopus.

 The Venetians has taught the locals how to make the best pasta. It is interesting to see the split (no pun intended), that Coastal regions has more Mediterranean influence using olive oil, rosemary, sage and oregano, whereas mainland cuisine uses lard for cooking instead.

The Stari Grad plain has maintained the Greek chora agricultural system for over 2000 years, raising olives and grapes, and the Greeks have passed down the secret of wine-making.

While we were having lunch at Konoba Matejuska, we met a Dalmatian grandpa who invited himself to sit down to tell us more about the history of Croatia. "When you ask a Croatian, what kind of fish should we have, the answer is not what kind of fish, but always: fresh fish!"

It was a real treat for me because being a fish lover, I had very easy access to fresh fish daily (Although to be honest they are comparatively more expensive than meat). I've had grilled milkfish, to seabass with tomato spaghetti, to grilled tuna dressed with lemon and garlic sauce.


Grilled Milk Fish and Mullet, Scampi 

Fish Stew

Fresh salad 

Black Squid Risotto



Croatia also has one of the most famous cheese "Cheese from Island Pag".

 "You see, the vegetation on the island Pag is covered with sea salt dust, this is what gives it a unique taste to the cheese, because when the lamb drinks its mother's milk, the milk is already salted from the grass they eat", the Dalmatian grandpa explained as he guzzled down his wine.
Island Pag Cheese with olive and tomatoes


It is a delightful event of fish stew, tomato salad with Pag cheese and grilled fish and scampi.

"I can guarantee you, we have the cleanest and most fresh fish here, because the fish market here are built on top of a Sulfur spring, and flies hate the smell of it. So you will never find a fly around here!" Our grandpa laughed and gave us a wink.

As we move towards the North, there are more meat-oriented dishes. The Turkish and the Austro-Hungarian occupations have given a new option of Goulash, Pasticada and various kind of sarma (minced meat rolled in cabbages), and spitted lambs with black pepper, garlic, and paprika. Meat is considered as a special treat, particularly popular among weddings. Around the Lika area (close to Plitvice Park), it is covered with forests so deer steak and venison stew are also rather common.




Stewed lamb with green peas
                               

Roasted lamb leg with potatoes 
                                 

Venison Pasta 


The sauce of these stews are often rich with herbs and what better ways to pair with red wines from region of Primosten? 

"The best grapes grow on the most rugged and rocky, terraces. When the sun shines directly on the rocky mountains, the grapes grow the best. Just like people don't you think?" 

It turned out our wonderfully informative grandpa is a Croatian diplomat, and has hosted ambassadors from all over the world, sharing some of the greatest stories of all times.

"There is an old phrase in Croatia: if you drink water you will get frogs in your stomach, but if you drink wine, you are a socialite." 

So we toasted to another round of drinks and laughter and fijaka* from too much drinking and eating.

fijaka*- a deliciously lazy mood of utter contentment






The Logic of Food: Best Croatian Desserts


The word "dessert" actually comes from the meaning to desert the dining room and move to the drawing or entertainment room for some sweets and drinks.




I've tried frutele on the streets, berry strudels from bakeries, and to our amazement, these three places offered desserts that brought wonders to our eyes and tantalizing bewilderments. The cakes are ranked based on execution, look and finally taste. Being a baker myself, it is always interesting to dissect and analyze how the different ingredients string to harmony.

Here are our top recommendations:

[------Creme de la Creme-------] Split
Honestly, I've only been back to this store twice, and basically ransacked through its latest season of cake collection from Cake Opera to Tiramisu to its Charlotte. You name it.

1. Tarte od Jakube (Apple Crumble Tart) 
I've had apple strudels and tarts in Austria, the city of dessert, but I have never had an apple tart as good as this. The tart shell is crusty, easily broken by fork (unlike some thick, harden shells that I could almost break the plate just to eat it). The bottom layer is coated with caramel, which balances off perfectly with the acidity of the cinnamon apples, cooked to tenderly perfection. It is then topped with almond and crumbles, giving it an additional kick of pizzazz.



 2. Splitska Torta (Dried Fig cake)
I've been told that Pet Bunara has the best dried fig cake, but I want to highlight that the ones served at Creme de la Creme has set high bar of standard. It tastes almost like carrot cake with in-between layers of sponge cake of raisin, walnuts, dried fig, nutmeg and honey as well as buttercream. Such a festive cake, and perfectly suitable for Christmas celebration in my opinion.








[--------Pet Bunara---------]  Zadar

 3. Pistachio Cheesecake
I've never been a big fan of cheesecake, but this was a homerun because it broke all conventions that the crust of a cheesecake needs to be thin. In fact, the crust of this cheese cake is about 1.5cm and it did not bother me a single bit. The crust is dense and creamy at the same time, which somehow melts into your mouth instantly with its light and airy pistachio cream cheese mousse. The pistachio dressing on top is rich, but not overpowering, in fact, it accentuates the cream and marks the high tone of this dessert!




[--------Kod Damira ---------] Stari Grad

4. Marmalade Crepe 
This is a commoner's food, but it is delightful nonetheless. The crepe is crispy around the edges, and soft on the inside with marmalade oozing out from the crispy edges. Egg, milk, butter and marmalade. Simple ingredients, big pleasure.














Other worth mentioning and trying:

- Forum Bakery's Marmalade roll 



 - Samobor Kremsnita (Custard vanilla cream cake)
- Makovnjaca Poppy seed cake 
-

Taipei: A City of Convenience



When visitors come to Taiwan, they often marvel at the usability aspect of this sleepless city. Shopping malls are open till 10pm (regardless if it is Sunday or not), you can easily find breakfast places that open at 3am and every street corner is at least populated with a 7-11 or a Family Mart convenient store.  You can find Michelin 1 star quality restaurant like Ding Tai Fung at unbelievably cheap price – Great C/P value.

MRTs are clean, efficient, and more importantly, people stand on the right side instinctively so that those in a hurry can get through quickly on an escalator.

The city is always standing by.

Regardless of how long the opening hours or the working hours of the people here, the thing that visitors remember the most is the warmth of Taiwanese people.

English fluency is very high among young people, and even if they don’t understand your language, they will use a classic Pictionary method of helping you find your way. Or they simply bring you to wherever you need to go. If they don’t know it themselves, they will find someone else who can help you. You get the idea.

Perhaps it is the lack of recognition on an international level (Taiwan is technically not regarded as a country by United Nations, despite its independent operation and governance from China), sometimes Taiwanese people are overtly humble or quiet about politics and its history and try to win people’s recognition simply by their willingness to help.

“Politics? We don’t talk about politics here in Taiwan. We have no preferences.”

“Do you know Taiwan? It’s a small island next to China. Not Thailand.”

“Oh my parents are from Taiwan, but I am from California.”

These are some of the things that I have heard when people introduce Taiwan to other foreigners.

It is as if a part of them is missing and segmented.
Lost and confounded by their roots and what they are told to know.
It is as if the world out there is always better, and sometimes, self-deprecation becomes fundamental and necessary just to be liked by others. The moon always seems to be rounder on the other side of the world.

However, a country with culture has to have its own attitude.

The Chinese invented tea drinking and yet many now regard the Japanese as the true master of tea ceremony.  The Japanese have elevated the spirit of tea drinking to another level of art and philosophy. Even the notion of “Wabi-Sabi” – a sense of transience and imperfection, has become a major influence on today’s architecture and aesthetic preference.

It doesn't matter what the past is, knowing where it leads to is sufficient.

There is so much more to a country that is merely known to have invented Bubble tea.



On our national day today, what is Taiwan’s attitude?
Subscribe to: Posts (Atom)