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Chicken curry

Sun, 07/10/2011 - 4:19PM by Amanda Wong 0 Comments -

We were divided into 4 groups. Each group were given a mysterious type of milk each. I was in group 1 and I got coconut milk. We have to cook curry with the milk and taste whether which is better. Everyone thinks that curry cooked with coconut milk tasted better than regular, skim or low fat milk. Any food that is cooked with coconut milk will taste better due to the high content of fat in the milk. It was a fun experiment to do.


Culinary Workshop Part 2

Sun, 07/10/2011 - 4:10PM by Amanda Wong 0 Comments -

Second lesson for the Culinary workshop. It was VERY VERY interesting! The chef demonstrated on how to prepare the ingredients and the step then she let us try it on our own. We made Potato Gratin, Sesame breaded chicken and some bell pepper salad with a sauce made by the chef. There was not much problem as the chef was really detailed when she demonstrated the process to us. I really learned a lot like how to sharp a knife, using a mandoline and pounding the chicken. I wish that our school would organize more workshop for us. :D


Culinary Workshop Part 1

Fri, 07/08/2011 - 10:33PM by Amanda Wong 0 Comments -

Today was a very excited day! It was the day for our Culinary workshop Day 1! A professional chef came to our school and showed us some cutting skills! The picture above is my master piece!


The chef demonstrate to us how to make Strawberry Fan and also leaves. We have to slice the strawberries with the leaf on and not cutting all the way to the top after that, we have to push it down slightly to create the fan shape.


For this garnish, we have to slice the cucumber thinly. After that, cut it half way down and place two slice of cucumber and twist it to create the effect pictured above!


We julienne and cubed the carrot. It was quite difficult to cut even sized cube and julienne as the carrot was quite small and it was hard to cut the carrot into a rectangular block before slicing it and julienne or cube it. And for the orange slices, we did it the same way as the cucumbers.


As for the cherry tomatoes, we cut the skin of the tomato and slowly peel it off with a paring knife, the skin of the tomato must not reach the very bottom of the tomato if not it will not look like a flower but an skinless cherry tomato! For the other tomato, we slowly cut V shape starting from the middle of the tomato and cutting V around the whole tomato and pull the two top apart.

The workshop was tirring but very fun! Can't wait for the next workshop as we will be cooking a main dish!



Chinese Dessert!

Fri, 07/08/2011 - 9:52PM by Amanda Wong 0 Comments -

Made Tao Suan during F&N! Mostly eaten all day long. A very common dessert for Singaporeans and also Malaysian. When ever I feel like having a bowl of warm and sweet dessert, I will think of Tao Suan! It is very delicious especially when it's eaten with fried fritter ( You Tiao)! First step of making Tao Suan was to caramelise the sugar and I face problem at the very first step! I ALMOST burnt the sugar! The Tao Suan tasted a little bitter from the caramelised sugar. Starch was added to thicken the dessert this process is called, gelatinization! The whole class ate this after we clean all our equipments as it will turn watery after awhile.



Fri, 07/08/2011 - 9:35PM by Amanda Wong 0 Comments -


Made two dishes during practical. Both dishes are commonly eaten during morning. We have made delicious Chicken Porridge and French Toast for dessert! Problems faced during cooking Chicken Porridge is that when I add the uncooked rice into the chicken broth, I will have to keep stirring the rice if not the rice will stick to the bottom of the pan and when the rice is still not very soft, the water will already be absorbed and I have to keep adding water so that it will not stick to the pan. I garnish the porridge with cooked shredded chicken and fried shallot. It is simple and delicious! Someday I will try making this for my family.


I garnished the French Toast with diced strawberries and maple syrup. French Toast is simple and really delicious! I have made these a couple of times at home. I was taught by my mother how to make French Toast when I was a little kid. We were taught not to soak the bread in the egg and milk mixture for too long if not when we fry it, the middle of the bread will be still very soggy. I did not face any problem when preparing this dish.


Cookies and Cream Browines

Sun, 05/15/2011 - 6:25PM by Amanda Wong 0 Comments -

I made these for 3A2's picnic during Family Day celebration at Bedok Reservior. I was surfing the net and I came over this recipe and it also comes with a video on how to make these Brownies. This recipe was adapted from : http://www.bbc.co.uk/food/recipes/cookies_and_cream_fudge_48648

This was suppose to be a fudge brownie but i over baked them making them to be more to the cake side then fuggy! :( But it was still pleasantly delicious! Everyone enjoyed the family day and also the food that Mr Lee and a few of my classmates prepared! Next time if i would to make these again, I'll be especially sure that i do not over bake them!


165g unsalted butter, soften

200g dark chocolate, chopped into small pieces

3 eggs + 2 egg yolks

Seeds from one vanilla pod or 2 Tsp vanilla extract

165g brown sugar

2 tbsp all purpose flour

1 tbsp cocoa powder

pinch of salt

155g Oreo cookies, break into small pieces


1)Preheat the oven to  1800C. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.

2)Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the chopped chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together.

3)Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.

4)Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.

5)Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.


Red Velvet Cupcakes with Cream Cheese frosting

Sun, 05/15/2011 - 5:59PM by Amanda Wong 0 Comments -

Made Red velvet cupcakes for my mum as Mother's day gift! Recipe adapted from Laura Vitale at: http://www.laurainthekitchen.com/arch/red_velvet_cupcake.html

This recipe requires the creaming method by creaming the butter and sugar together. It needs red food colouring which is not very healthy as it is artificial colouring. It won't harm anyone if we were to eat just one of  two of them! :D

Ingredients :


1 ¼ cup All purpose flour
2 Tbsp Cocoa Powder
½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
¼ cup of Unsalted Butter, softened at room temperature
¾ cup of Granulated sugar
¾ cup of Buttermilk
1 Egg
1 tsp of Vanilla Extract
Red food Coloring

Cream cheese Frosting:

2 Cups of Icing Sugar
Half a pkg of Cream Cheese, softened at room temperature
2 Tbsp of Unsalted Butter, softened at room temperature
1 Tbsp of Milk
1 tsp of Vanilla Extract


1) Preheat your oven to1760C. Line a muffin pan with cup cake liners and set aside.

2) In a small bowl mix together the first 5 ingredients and set aside. In another bowl, using a electric mixer or wooden spoon, cream together the sugar and butter, add the egg and vanilla and mix until well combined and creamy.

3) Add half of the dry ingredients and half of the buttermilk, make sure its combined and add the remaining dry ingredients and buttermilk making sure to combine everything together but not over mixing.Using a spatula mix the batter from the bottom to make sure nothing is left stuck to the side of the bowl, add enough food coloring to get the desired red color for your cupcakes.

4) Using a large ice cream scoop or two table spoon, scoop the batter evenly in your prepared pan and bake for 18 to 22 minutes or until when you insert a toothpick in the center it comes out clean. Let the cupcakes cool completely.

5) To make the frosting simply put all the frosting ingredients into another bowl and using a electric mixer or wooden spoon, mix until well combined and it has the consistency of a thick frosting. Frost the cupcakes either with a little spatula or using a disposable piping bag fitted with a plain large tip.

6) Let cool in the fridge for about 10 to 15 minutes to set a little before serving.




Mon, 02/28/2011 - 10:53PM by Amanda Wong 0 Comments -

Been trying to find and wanting these item in Singapore:

Silpat Baking Sheet

KitchenAid Artisan® Stand Mixer


French Macaroon 2

Mon, 02/28/2011 - 10:46PM by Amanda Wong 0 Comments -

Un-flavoured macaroon with raspberry jam! :D


Did macaroon AGAIN! Tried it using a different recipe. Almond flour's very expensive! Less than 150 grams for about $4.00!!! But luckily, went red man today and saw a 250 grams of almond flour that cost only $4.30! Trying out other recipes soon till I find the right one!


1 egg white

40g almond flour

65g icing sugar

15g caster sugar


1)Whisk egg white till foamy with and electric whisk and slowly add in sugar. Whisk till egg white forms stiff peaks.

2) Sift almond flour and icing sugar together.

3) Fold in the egg white mixture into the flour mixture till well combine, do not over mix it.

4) Pipe it onto a baking sheet lined with parchment paper and let it sit for 20-30 mins or until the top of the unbaked macaroon drys up.

5) Bake for 12-15 mins at 170 degrees Celsius.



French Macaroon!

Tue, 02/15/2011 - 4:53PM by Amanda Wong 0 Comments -

Pistachio nut macaroon from Bakerzin


French Macaroon is one of my favourite dessert in the world! I love it's crispy top but chewy center. It comes in all shapes, sizes, colour and flavours. One of my favourite flavour would be the pistachio nuts, I love how the nuts give the macaroon an extra crunchiness and a really great aroma.

I've tried serveral attemps at making macaroon but failed. I shall try over and over again till I mange to get it right.