Chocolate pear cupcakes

Following my adventures of trying new cupcake recipes I've decided to try a combination that I've never had before. Chocolate and pears. I was a little uncertain about how it will taste as I've never eaten two of them together before! Infact, I hardly ever eat pears and thought who else would eat pears?? Anyway, I thought to myself if it's in a book it must be good so I did it!

Results: The connect group really enjoyed it and it was finished quickly! This cupcake is definately a keeper!

Tropical cupcakes

I wanted to try out a cupcake that brought in the summer fill and found this recipe in one of my borrowed books with pineapples in it and cream cheese frosting and so I tried this out for my connect group. Guess what?? It was a hit! The cupcakes were moist because of the pineapples and the cream cheese frosting went well with the cupcakes - maybe the cupcakes were tiny too so it went like hotcakes! I will definately make these again as they seem to disappear quicker than chocolate cupcakes!

Albees

Here's another malaysian eat out in Campsee you can check out with it's many variety and the dishes definately brings you back to Asia.

Curry puff with egg inside $2.5 per piece and it runs out fast:

Char Kuey Teow (one of the best i've tasted in Sydney):

Sotong Kangkong:

Kuching Laksa which was not what I expected as it did not look or taste like the one I had in Kuching 3 years ago. I was pretty disappointed with this dish and probably would not order this again as it tasted just like any curry laksa dish.

cupcakes with love

I've been experimenting with simple cupcake decorations and I made this for a friend who is getting married early next year with the colour of lavender as her theme.

It was fun and definately alot to learn but here's to a simple start of hopefully many more cupcake decorating in the future =D

Puppies cupcakes

I've recently had an urge to decorate cakes and cupcakes but am scared to do it because it "looks" hard. So, I thought i'll start easy and begin with cupcakes and got myself some books from the library and bought some neccessity from the cake store! I never knew the cake store had so many different icing, cutters, glitters, cupcake cups, and the list goes on...and if I could honestly spend more $$ than needed getting different things to make one piece for the cake!

So, here are my first cupcakes I decorated for a work mate's 30th birthday and why puppies you may ask?? It's because she has a little pup that she talks so much about and love =D I got this idea from a cupcake decorating book I borrowed.

This is my favourite with the puppy digging his head in the grass:

The final product placed in the box ready to give away:

It was fun but definately time consuming and I think I have to read up more about drying the fondant so that it doesnt go soft or perhaps use a mixture specifically for making models. Nevertheless I'm happy with my first attempt lol!

Lemon cupcakes

I had lemons in the fridge to make lemon and honey drink while I've been sick for the last few days and decided to bake lemon cupcakes! I love the smell of lemon and I've decided to not put any icing sugar on this because it smells sweet enough =D

I got this recipe from Rachel Allen's Lemon Cupcakes:

Ingredients

125g (4½ oz) butter, softened
125g (4½ oz) caster sugar
Finely grated zest ½ large lemon (keeping the zest of the remaining ½ lemon for the lemon icing)
2 eggs, beaten
150g (5oz) plain flour
¼ tsp baking powder

For the lemon butter icing (optional)

75g (3oz) butter, softened
125g (4 ½ oz) icing sugar, sifted
Finely grated zest of ½ large lemon
1-2 tsp freshly squeezed lemon juice

Method

1. Preheat the oven to 180ºC Line a 12-hole cake tin with 12 paper cases.

2. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and grated lemon zest and beat until the mixture is light and fluffy.

3. Gradually add the beaten eggs, then sift in the flour and baking powder and fold into the mixture

4. Divide the mixture between the paper cases and bake in the preheated oven for 7-10 minutes, until risen and golden. When cooked, the centre of each cake should be slightly springy to the touch. Remove the cakes from the tin and place on a wire rack to cool before you ice them.

5. To make the lemon butter icing, cream the butter in a bowl with a wooden spoon or hand-held electric beater until very soft. Gradually add the icing sugar and beat into the butter, along with the lemon zest and enough lemon juice to soften the icing, to a spreadable consistency.

6. Ice the cooled cupcakes!

Youranuse??

If you haven't heard of Adriano Zumbo, he appeared on Masterchef Australia with his macaron tower, his disel cake, and the amazing ginger bread house!!! He is very creative in his macaron flavours and if you ever go there especially during the weekend, the queue is always out the door and the macaron flavours often run out in the Balmain store!

If you go to the Rozelle cafe, it's small but there were more macaron flavours there when we went. Hubby and I went for a day trip to Manly and happened to park next to Adriano Zumbo new store that opened in December 2010! We were unaware of this new outlet but was thankful that we found a new place to buy macarons and his amazing looking patisserie! They also had a little small place that you can order coffee and sit next door but like the other outlets, it's pretty crammed!

Out of all the "wierd" looking gateaux delight, we chose "Youranuse" which consist of mandarin mousse, tonka bean brulee, almond ginger crunch, sour cream jelly, fig sable, orange toffee creme and pain d'epice.

The many layers of wonders inside this small little precious delight:

hmmm can't wait to go back to try another of his creation..

Location:
Manly Pâtisserie:
Shop 1a/40 The East Esplanade, Manly

Hours:
Monday to Friday
7:00am till 7:00pm or until sold out
Saturday & Sunday
8:00am till 5:30pm

Din Tai Fung

So after being in Sydney for almost 2 years, I finally visited Din Tai Fung, a well known dumpling place that is famous with not just the Chinese but with the local Australians as well. We arrived early for dinner so there was not much of a queue although inside was already packed with customers! When we left, the line outside was LONG!

So, their menus basically consist of dumplings, noodles, taiwanese rice, side dishes, a range of hot and cold desserts. I haven't blogged about this other restuarant called Chef gallery but comparing the both of them, Chef gallery had more variety of food whereas Din Tai Fung probably specialised in xiao long baos (soup dumplings) and noodles. Both resturants however is nice and I would definately come back again (early) to get sits!

Their xiao long baos were so juicy and smooth, and their noodles had a nice texture and was delicious!

Their famous xiao long baos:

Fried rice with pork chop:

One of my favourite noodles, Zha Jiang Mian:

Like I said at the start, there was a line and if there is a line it's normally pretty decent! The service is quick and efficient so that the turnover can be higher for customers standing in the cold to go in! Not a place to go for a quiet night out or have desserts to chill with friends, you'll have to move somewhere cosier and not where their actions seems to be rushing you out!

Address:
644 George Street
Sydney NSW 2000

Phone:
(02) 9264 6010

Website:
www.dintaifungaustralia.com.au/

Red Velvet cupcakes

I've always wanted to make red velvet cupcakes because it seems to be the popular type of cupcakes everywhere online especially in the states! After being in New York earlier this year you can't go into any cupcake store without seeing a red velvet cupcake! These cupcakes are also sold in general grocery stores along the road!

I realised that red velvet cupcakes is the same as chocolate cupcakes just with the red colouring and vinegar mixed with soda perhaps to give it that different texture?

Anyway, this is definately a very popular cupcake especially with the vibrant colour and delicious cream cheese topping!

Red Red Red!

Cream cheese topping

Wrapped up for hubby to bring to work for his team as his birthday cakes lol!

Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons (10 grams) regular or Dutch-processed cocoa powder
1/4 cup (57 grams) unsalted butter, at room temperature
3/4 cups (150 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Cream Cheese Frosting:

8 ounces (227 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 grams) confectioners' (icing or powdered) sugar, sifted
2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

Directions:

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Recipe from Joyofbaking =D

Red bean with walnut

Ok, so I'm on a craze with all this baking and trying new fillings for the pastry so here's red bean and walnut filling and some pictures of the steps that took me there!

The fillings rolled into balls, red bean and black sesame with walnuts:

After wrapping Oil dough with water dough roll out into rectangle shape:

Roll it up like swiss roll (2 times in this process):

Cut into half and the one of the left should be faced down (you can see the spirals which becomes the outer skin):

Wrap a filling with the dough:

After wrapping it:

Ready to be put into the oven after brushing it with eggwash and black sesame topping:

End results:

Inside:

Easiest mini oreo cheesecakes

I've published these easy little oreo cheesecakes before but here it is again. I love how it involves my favourite cookies and cream and the lightness of the creamcheese mixture on top melts in the mouth as you bite into it! I also like how these does not take much time to make and it's so popular with the guests!

Enjoy!

Chestnut Flaky mooncakes

I've been making red bean flaky pastries that looks like cookies but it isn't...I've searched to see what they are called and some calls it flaky mooncakes, some calls it piah like tau sar piah and some just calls it baked red bean pastry. I'm still confused as to what it is called and have tried different recipies to get the perfect pastry.

I've thought of many flavours and happened to eye different flavoured paste in the fridge section in a local asian grocery. I bought chestnut paste to give it a try as I've never tasted that flavour before! It's amazing that it used to be just red bean and lotus paste you could find but now I found mung bean, chest nut, black sesame, and wife biscuit paste...it's good because it means that I can bake these little bites without having to make the paste! =D

So here it is, this recipe that I'm trying for the first time somehow gave me really big portions for the dough so the "cookie" looks rather big and my ideal size should only be half that size. However, when cut and eaten it tasted like those in the shops and my husband couldn't wait to get his hands on them!

Recipe

Ingredients

Water dough:
100g All purpose flour
25g caster sugar
40g shortening
40g water

Oil dough:
100g plain flour
40g shortening
15g butter (my usual recipe does not include butter but I'm giving this a try)

Filling:
Any paste of your desire

Directions:

1. Blend Water dough till smooth and divide into 5 portions and set aside to rest for 10 mins
2. Blend Oil dough till it becomes a dough and divide into 5 portions
3. Flatten a piece of water dough and wrap a piece of oil dough in it and roll into a rectangular shape
4. roll it up like a swissroll and turn 90 degree clockwise and flatten again
5. Roll it up like a swissroll again and cut into 2
6. With the side facing down flatten it into a round shape and wrap up filling to form a ball
7. Brush the top with egg wash (which I didn't for this round)
8. Bake in preheated over at 180 degrees for about 20 mins or until pastry looks golden and flaky =D

Ayam 99

This is the first Indonesian restaurant I was introduced to when I first arrived in Sydney and ever since then I've been coming back regularly for their chicken and Bak Mie. I really like dry noodles like Mee Pok, Kuching kolo mee, Zha Jiang Mian, and the list goes on...hence this Bak Mie is always on my list when dining in any indonesian place!

I wouldn't say that this is the best as I've recently tasted another indonesian just 2 shops from Ayam 99 because it was closed Mondays and Tuesday when we went. Also, Ayam 99 is not the cleanest so that's another downfall especially if you are bringing guests around!

But for today, the grilled ayam (chicken) was so tender and juicy and the Bak mie was deliciously satisfying I was stuffed!

On the other note, if you want to order plain rice to go with your chicken, you must order other side dishes such as their tofu wrapped in banana leaf which is pretty tasty!

Name:
Ayam 99

Location:
464 Anzac Parade
Kingsford

Closed Mon Tues

Mainly New York

I recently visited USA earlier this year and had the opportunity to try some of the popular food people rave about...bagels, pizzas, burgers, red velvet cupcakes....well ok these are actually what others suggest we eat while in NYC! There are definately other types of amazing food and the city is just to BIG to explore all of that!

I thought I'll post some of the simple yet very tasty bites we had while we were there!

Teriyaki chicken in a fried burger bun and their amazing delicious chicken wings that is what makes this tiny jap place popular:

Salmon cream cheese bagel which is one of my favourites:

Cream cheese bagel if you prefer it plain:

Red Velvet Cupcake, one of MANY around NYC! This craze has got me making some red velvets which I shall remember to post soon:

To prove that it is red inside:

Cupcakes from Magnolia Bakery, super long line, waited for about 30 mins to get in:

Chicken on rice somewhere in the city that only starts business at night and the line is super long!

Pretzels and Kebabs everywhere in their carts along the streets of New York, you'll never starve!

Ice cream called dipping dots which is like small bubbles that is hard when you scoop it but melts in your mouth like an ice cream should!

That's all for now! Good to see that Polar bear in San Diego has a better diet than me!:

Tan Viet - Do you feel like crispy chicken tonight?

One of my favourite places to go in Sydney has got to be Cabramatta! I like it because it brings me back to Asia with it's vibrant colours, amazing bakeries and food, and the bustling atmosphere!

I like how I can find my favourite pandan chiffon cakes, sugar cane juice, durian shakes, dim sums, Vietnamese desserts and many tropical fruits such as Durian, Jackfruits, Starfruits, Longans, and the list goes on...so whenever I have visitors and I have a car I'll bring them to Cabra to eat with their eyes and their mouth!

So with my sister in law visiting Sydney for the first time this week I had to bring her here! Before we went, I had to search for places to eat as I'm not familiar with that place at all! So, we ended up at this place called Tan Viet on 100 John Street. We were expecting to have the usual beef pho and spring roll vermicilli but to our surprise it wasn't in the menu!!!! We looked around and realised very quickly that they were popular for their crispy chicken and noodles which can either be soup or dry! So, obviously we ordered that and was really satisfied with the freshnest of the ingredients and the tenderness and crispyness of the chicken.

I am not surprise why there is a line outside most of the time while we were in there! We were glad we found this place and definately will return! Just incase you were curious, they also serve spicy beef stew and you can have their bread rolls to dip in them. Also, they had tomato rice with some kind of meat with it. I'll have to give them a try next time!

Name:
Tan Viet Restaurant Cabrammata

Location:
100 John Street
Cabrammata

Price:
Crispy chicken with noodles or rice = $12
Most dishes above $12

Greentea with red bean macarons

Not the best texture and shells but another attempt of making macarons with both my favourite combination greentea and red bean.

The red bean filling was basically red bean paste and creamcheese as I wanted to finish of the cream cheese but I think a better texture and taste would be to make buttercream...any ideas on what is the best to use for the filling?

Mother Chu

My sister in law is here for a visit so brought her to the usual touristy place such as Chinatown and we decided to try out Mother Chu taiwanese crusine. I've only been here twice but this time we tried their Congee with century egg:

Mee sua and green onion pancake:

I haven't had congee for SOOOOOO long and when I put a spoon of congee in my mouth, it was so tasty, and the green onion pancake went well dipped in it too! The pancake seemed fresh with a bit of a crunchy texture which I love.

There's so many other dishes that looked so authentic that I would like to give a try next time! This is somewhere that I would definately come back to get my taiwan fix, however, not for bubble tea just the food =)

In the noon, after all the walking (not that long), we needed a coffee break so after being in Sydney for almost 2 years, I finally visited Max Brenner that everyone raves about especially for their chocolate fondues and pancakes. We were however too full and wanted a coffee fix QUICK! I heard from someone that they used allpress coffee beans which is one of my fav back in Auckland so I decided to give their coffee a try. Both my sis in law and myself agree that their coffee was actually pretty decent and better than other "coffees" out there!

Cappucino in Kangaroo cup, with caramel drizzles over the top and a little chocolate bit at the side.

Name:
Mother Chu's Taiwanese Gourmet

Location:
Chinatown
86-88 Dixon Street
Sydney

Price:
Good