Posted On May 23, 2010

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the names of both cupcakes that i baked today would’ve been to long for the post title, chocolate stout cupcakes with vanilla cream cheese frosting and Red Velvet cupcakes (since my obsession from last London trip).

it’s past midnight now and just got back from AN’s place so way too lazy to type any further. a lot of clumsiness (nothing unusual) and no help (almost) from AN. started with the chocolate stout (Guinness) cuppies, first batch, almost burnt the top (misread: Fahrenheit to Celsius, great job!)…

three rows from left - burnt top; last row on right - almost perfect

strictly speaking, the taste wasn’t great, barely a hint of Guinness (!) texture ok but not pretty overall. however cream cheese saved the day (for both the recipes today actually)

prettier but really not great. rather disappointing

and then there is the Red Velvet. i almost gave up making them after the huge disappointment with chocolate stout cuppies and Red Velvet’s recipes sounded complicated and yucky with possible risk of red stain all over the place (i.e. AN’s kitchen!). but AN cheered me on and did a little observation here and there to make sure it ‘blends well’ and ‘mixes well’ (:

what do you think?

and they all sit pretty in rows (:

it looks better but the red is actually wrong, check out the supposed colour here. this is like Chinese-birthday-red-egg red (Noel red/Christmas red) but it should have been a darker blood red, AN said: i think you should keep this recipe for Halloween. lol

so with that little help from master to lift my spirit and the cuppies, it turned out so much (much) better!

i like it red (:

oh by the way, see the cheese frosting with black dots, that my friend is a very precious (unavailable) commodity in Singapore, Vanilla beans! the real thing! and piping the frosting was real fun too! will probably try cupcakes again since i’ve already bought a 12-piece rack, till then…


Guinness honeycomb ice cream

Posted On May 19, 2010

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yup me and AC tried this out! sorry my BB camera is again horrible at focusing (sounds like me!)

and we were worried it won't thicken! this looks perfect (:

a bit too sweet...

luckily AC counters it with dark chocolate dustings (:

golden rum cake

Posted On May 2, 2010

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the best rum cake i ever had! begged my colleague MT to send me her famed recipe (: tried it out at AN’s place. it is as easy as MT claims but… didn’t taste as good, that’s always the case isn’t it? (: note that the glazing part is a bit tricky but apart from that, everything else was smooth sailing

1 cup chopped walnuts (optional)
1 (18.5 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum

1/2 cup butter
1/2 cup white sugar
1/8 cup water
1/4 cup dark rum

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, water, oil and rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate.

To make the glaze:
In a saucepan, combine butter, water and sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. An easy way to glaze your cake is to pour half of the glaze into the Bundt pan, reinsert cake, then pour the rest of the glaze over the bottom of the cake. Let absorb well then invert back onto platter.

the supposed premix written in recipe

smells really good

technically chanllenging! AN and AC both had to help - rereading the instructions and flipping it

pretty but really not as good as the original :P

one more shot

Posted On April 18, 2010

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made the same salad for EK. she commented, the sauce is good. righto

better photo? poor lighting in her kitchen and living hall :(

salad 2: Chinese salad with duck breast meat

Posted On April 5, 2010

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inspired by the yummy duck rice store near my work place but the silly owner refused to sell duck meat without rice BUT duck breast meat only is sold at S$15! wtf and was distracted by a phone call from my brother at the same time. argh! anyway i settled for a random duck rice store in Tiong Bahru Plaza, glaze on duck meat is also from the store. so that’s my cheat for this recipe (:

looks great! taken with my trusty BB

dressing from Jamie Oliver, it’s simply half a lime and drizzle of sesame oil. but i did add a mango and some sesame seed sprinkle. pretty tasty overall. highly recommended with leftover duck meat. really miss Ms. Loo’s perfect duck dish! oh and i forgot to add zucchini, looks like i’ll have twice the serving tomorrow! *gross*

Ms. Loo at her MasterChef moment! click image to her blog (:

salad 1: Japanese salad with prawns

Posted On April 4, 2010

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must lose weight! will be having a salad a day this week (: first time ever attempting salad but with cheats on the dressing :P could have made the sauce actually, even went all the way to Mediya to pick up the only missing ingredient, red miso paste but the temptation of ready-made sauce was too overwhelming and i gave in :P  picked up a random vinaigrette Japanese salad sauce or make it yourself here. yummy! my very own mix of the rest of the salad ingredients: five prawns (steamed), two small packs of seasoned seaweed, lettuce, cherry tomatoes and Japanese zucchini

horrible horrible photo! taken with my MacBook :P

promise to use up the rest of the sauce for another salmon salad! (: will also make this again to justify this dish with a better photo…

far Breton

Posted On March 7, 2010

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a very popular and traditional dessert from Brittany, France. found on Cooking Hut which i almost forgot the site exists! Far means flour in Breton (quoted from Cooking Ninja), Breton is a native or inhabitant of Brittany. the texture is a mix of flan and pudding and cake (!). not sure. AN and JC hugely contributed to the making of it (: the traditional far Breton is usually laced with prunes but i found a substitute to the yucky prunes with apples!

Snow White apples

cooking apples with butter (no cinnamon!)

only yummy apple, no yucky prune pictures

as none of us ever had far Breton before, so it’s quite questionable to even determine the success of it! i guess my colleagues will let me know tomorrow on how edible it is. anyhow we had fun! first time catching up since Seoul (: with a possible Taipei trip in mind. yeay!

little lunch

Posted On February 19, 2010

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going to cook something difficult later to surprise PL so have decided to try out these two side dishes first. roast potatoes with white truffle oil and edamame salad.

truffle oil just makes everything... sooo much better!

green and healthy

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