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
I love anything sweet especially anything with red bean!I love baking n trying new recipies.Dont put me in chinese bakeries, I'll end up buying everything. I am learning more about LIFE and how much there is to it. I am learning more about how BIG my GOD is and what he has in store for me! LIFE is full of exciting and daunting adventures but Praise GOD he walks through it with me!
Wednesday, August 31, 2011
Macarons
There seems to be a macaron craze for quite a period of time and so I was one of those curious ones that wanted to try one of the most fragile delicious little bite! It took me after a few trials and failures to produce what you see here below:
It brings such joy in my heart when i see these shells!
Filled with chocolate ganache:
I had to read up on macaron websites and the different methods they used to come up with the right texture for the shell. For me I found that it definately helped when:
1. The eggwhites are aged
2. The shells are left to rest for about 45 mins on the baking tray before putting it in the oven
3. Leaving the oven door ajar with a wooden spatula so that the oven is not too
It does take alot of trial and error to really know how the consistency of the eggwhite mixture is suppose to look like before piping it on the baking paper. I've bought silicon mat just for this purpose hoping the macarons will slip off easier but I have yet to try it!
This chocolate macaron is the only flavour that turned out the nicest and I've tried greentea and red bean macarons but it did not turn out as smooth and nice as this!
Macarons
Ingredients
225 grams icing sugar
110 grams ground almonds (I used almond meal)
110 grams egg whites (about 4), aged overnight at room temperature
30 grams granulated sugar
Pinch of salt
Procedure
1. You can draw circles on baking paper first and set aside to make piping easier
2. Push almond flour through a sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry. (if you have a processor just grind it more)
3. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks—the whites should be firm and shiny.
4. With a flexible spatula, gently fold in icing sugar mixture into egg whites in about 4 additions until completely incorporated. The mixture should be shiny and 'flow like magma.' When small peaks dissolve to a flat surface, stop mixing.
5. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
If the cookies form peaks on their tops after piping, flatten them with a wet fingertip. (I left mine for only 45 mins because I was impatient, so perhaps leaving it longer could help with the rise and the beauty of the shell) – (you can do your ganache filling while waiting)
6. Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking. (Depending on your oven, mine was at 140c otherwise the top gets burnt!)- Keep checking on the shells so that it doesn’t burn or expand like a lava. I also didn’t rotate my baking sheet which I might next time.
7. Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment. (I sprinkled a little water underneath so that the steam helps the macarons to be removed easier)
8. Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving
Bittersweet Chocolate Cream Ganache
- makes about 2 cups (550 grams) -
Ingredients
8 ounces (230 grams) bittersweet chocolate, preferably Valrhona Guanaja, finely chopped (I used normal cooking chocolate/buttons)
1 cup (250 grams) heavy cream
4 tablespoons (2 ounces; 60 grams) unsalted butter, at room temperature
Procedure
1. Place the chocolate in a bowl that's large enough to hold the ingredients and keep it close at hand. Bring the cream to a full boil in a heavy-bottomed saucepan. While the cream is coming to the boil, work the butter with a rubber spatula until it is very soft and creamy. Keep the butter aside for the moment.
2. While the cream is at the boil, remove the pan from the heat and, working with the rubber spatula, gently stir the cream into the chocolate. Start stirring in the center of the mixture and work your way out in widening concentric circles. Continue to stir—without creating bubbles—until the chocolate is completely melted and the mixture is smooth. Leave the bowl on the counter for a minute or two to cool the mixture down a little before adding the butter.
3. Add the butter to the mixture in two additions, mixing with the spatula from the center of the mixture out in widening concentric circles. When the butter is fully incorporated, the ganache should be smooth and glossy. depending on what you're making with the ganache, you can use it now, leave it on the counter to set to a spreadable or pipeable consistency (a process that could take over an hour, depending on your room's temperature) or chill it in the refrigerator, stirring now and then. (If the ganache chills too much and becomes too firm, you can give it a very quick zap in the microwave to bring it back to the desired consistency, or just let it stand at room temperature.)
Enjoy!
It brings such joy in my heart when i see these shells!
Filled with chocolate ganache:
I had to read up on macaron websites and the different methods they used to come up with the right texture for the shell. For me I found that it definately helped when:
1. The eggwhites are aged
2. The shells are left to rest for about 45 mins on the baking tray before putting it in the oven
3. Leaving the oven door ajar with a wooden spatula so that the oven is not too
It does take alot of trial and error to really know how the consistency of the eggwhite mixture is suppose to look like before piping it on the baking paper. I've bought silicon mat just for this purpose hoping the macarons will slip off easier but I have yet to try it!
This chocolate macaron is the only flavour that turned out the nicest and I've tried greentea and red bean macarons but it did not turn out as smooth and nice as this!
Macarons
Ingredients
225 grams icing sugar
110 grams ground almonds (I used almond meal)
110 grams egg whites (about 4), aged overnight at room temperature
30 grams granulated sugar
Pinch of salt
Procedure
1. You can draw circles on baking paper first and set aside to make piping easier
2. Push almond flour through a sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry. (if you have a processor just grind it more)
3. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks—the whites should be firm and shiny.
4. With a flexible spatula, gently fold in icing sugar mixture into egg whites in about 4 additions until completely incorporated. The mixture should be shiny and 'flow like magma.' When small peaks dissolve to a flat surface, stop mixing.
5. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
If the cookies form peaks on their tops after piping, flatten them with a wet fingertip. (I left mine for only 45 mins because I was impatient, so perhaps leaving it longer could help with the rise and the beauty of the shell) – (you can do your ganache filling while waiting)
6. Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking. (Depending on your oven, mine was at 140c otherwise the top gets burnt!)- Keep checking on the shells so that it doesn’t burn or expand like a lava. I also didn’t rotate my baking sheet which I might next time.
7. Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment. (I sprinkled a little water underneath so that the steam helps the macarons to be removed easier)
8. Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving
Bittersweet Chocolate Cream Ganache
- makes about 2 cups (550 grams) -
Ingredients
8 ounces (230 grams) bittersweet chocolate, preferably Valrhona Guanaja, finely chopped (I used normal cooking chocolate/buttons)
1 cup (250 grams) heavy cream
4 tablespoons (2 ounces; 60 grams) unsalted butter, at room temperature
Procedure
1. Place the chocolate in a bowl that's large enough to hold the ingredients and keep it close at hand. Bring the cream to a full boil in a heavy-bottomed saucepan. While the cream is coming to the boil, work the butter with a rubber spatula until it is very soft and creamy. Keep the butter aside for the moment.
2. While the cream is at the boil, remove the pan from the heat and, working with the rubber spatula, gently stir the cream into the chocolate. Start stirring in the center of the mixture and work your way out in widening concentric circles. Continue to stir—without creating bubbles—until the chocolate is completely melted and the mixture is smooth. Leave the bowl on the counter for a minute or two to cool the mixture down a little before adding the butter.
3. Add the butter to the mixture in two additions, mixing with the spatula from the center of the mixture out in widening concentric circles. When the butter is fully incorporated, the ganache should be smooth and glossy. depending on what you're making with the ganache, you can use it now, leave it on the counter to set to a spreadable or pipeable consistency (a process that could take over an hour, depending on your room's temperature) or chill it in the refrigerator, stirring now and then. (If the ganache chills too much and becomes too firm, you can give it a very quick zap in the microwave to bring it back to the desired consistency, or just let it stand at room temperature.)
Enjoy!
Tuesday, August 30, 2011
My Kitchen
So, I've recently been back to Auckland over the weekend to witness a wedding of a dear friend. During that short time there, I managed to spend time with mum at a cafe enjoying what I love best which is sitting out in the sun sipping on my soy mocha and breaking the eggs on my eggs benedicts. mmmm it really makes me miss Auckland more.
One new place I did visit due to the recommendation of my sister in law was this taiwanese place they ventured out and really really liked! When I first arrive there, it looked like a takeaway booth but there's actually stairs that goes up and you will find tables and chairs to sit on! This place reminds me of other taiwanese cafes like J's tea or Momo Tea but bigger. They have a great choice of food on their menus, and their bubble tea is definately comparable if not better than the others I've tried in Auckland. My sister in law being the bubble tea QUEEN has stated that this is better because of their pearls!
The menu comes like e bento box with side dishes such as tofu and vegetables and a slice of orange. The popular dishes was definately the fried chicken type and their rice was topped with mince pork which is one of my favourites!
I'm definately glad I went there and if I was living in Auckland I would definately be there to fight my taiwanese cravings!
I am amazed to find new places to eat each time I return and am always in the look out for more new places and bakeries for sure! However, during my trip back I was crazy over my bakeries and remembered how Classic bakery does all the flaky mooncakes so that the FIRST thing I bought and ATE it anytime I could squeeze it in my day! WHAHaha
Back again next month so I can start dreaming about going to get my sweets again =D
Enjoy something sweet today! =D
Name:
My Kitchen Express
Location:
543 Dominion Road
Auckland
Price:
Reasonable
One new place I did visit due to the recommendation of my sister in law was this taiwanese place they ventured out and really really liked! When I first arrive there, it looked like a takeaway booth but there's actually stairs that goes up and you will find tables and chairs to sit on! This place reminds me of other taiwanese cafes like J's tea or Momo Tea but bigger. They have a great choice of food on their menus, and their bubble tea is definately comparable if not better than the others I've tried in Auckland. My sister in law being the bubble tea QUEEN has stated that this is better because of their pearls!
The menu comes like e bento box with side dishes such as tofu and vegetables and a slice of orange. The popular dishes was definately the fried chicken type and their rice was topped with mince pork which is one of my favourites!
I'm definately glad I went there and if I was living in Auckland I would definately be there to fight my taiwanese cravings!
I am amazed to find new places to eat each time I return and am always in the look out for more new places and bakeries for sure! However, during my trip back I was crazy over my bakeries and remembered how Classic bakery does all the flaky mooncakes so that the FIRST thing I bought and ATE it anytime I could squeeze it in my day! WHAHaha
Back again next month so I can start dreaming about going to get my sweets again =D
Enjoy something sweet today! =D
Name:
My Kitchen Express
Location:
543 Dominion Road
Auckland
Price:
Reasonable
Monday, August 8, 2011
Birthday hat
I am useless at cake decorating so instead of decorating my cake with fondant and creative little art work which I hope to do one day, I've decided to make a simple birthday hat for my friend. This is simply placing a cake on top of a covered cakeboard and ice the cake with icing and decorate with ribbons or anything you want on the hat!
Monday, August 1, 2011
Returning soon
Wow, it's been AGES since I've Blogged....I think it's time to start again. So much to put up on what I've been baking, and places I've been dining at! Sydney is just so big to explore but for sure I'm on my way to blog more!
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