A lot of people spend a life time seeking their meaning of life. And at the meantime that is exactly what I’m going through. The constant thoughts and questions; what is the purpose of life, what is it that I want to do, and even why do we exist.
After graduating University it wasn’t easy for me to move on to the next chapter as some of my peers did. I guess it was mainly due to not knowing what I wanted to do or be. I pondered on having a career in marketing to accountancy and even taking the risk and start up my own business. As a result I rejected an opportunity to work as a marketing manager assistant, interned at an accountancy firm and asked to work in a Michelin Star recommended Restaurant’s Kitchen. Continue reading
Macarons! These small round French biscuits are crispy and chewy at the same time. A delicate treat that never fails to lift my spirit!
My love for them started 5 years ago when I had my first Macaron. It was filled with a rich dark chocolate ganache that complemented the crisp and tender shells. But they are expensive little treats that can cost around £1.70 for a single one! Continue reading
Here comes another post about buns using the Tang zhong method, seriously they come out pillow soft, made even without a bread maker. I remember I’d be obsessed with custard buns when i was a child. My parents would buy me one every time we leave china town so that I can sit quietly at the back of the car adoring the creamy vanilla custard filled buns. But as I got older and understood the meaning of money, I decided to save it instead. But now I Continue reading
Crème patissière, also called pastry cream and confectioners’ custard, which is used in fillings for cakes, eclairs, tarts and also a base for souffles. If you’ve tried making your own custard and resulted in a split egg mess, then don’t you worry, as this recipe involves flour which makes it completely stable.
I remember the first time making these, I was so amazed with the result I ended up eating half of it! If you can resist the temptation of this creamy goodness then Continue reading
I’ve always loved eating the freshly baked soft bread brought from London’s China Town, or even better from HongKong. But I was always baffled about the recipe and method they use. I always thought it was their trade secret that was forbidden to be released to the world. But one day I found this recipe on Christine’s blog, it amazed me and gave me a new dimension on bread making. It was called the TangZhong Method. The secret ingredient/method in this recipe is Continue reading