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Showing posts from 2005

Pineapple Jam!

Have you guessed what this picture is showing? Thanks to the few who attempted to guess. One of them came close, thinking it's applesauce. But this is actually pineapple jam that my mom and I made last weekend. They will be for making pineapple tarts and pastry to celebrate Chinese New Year, which will be coming up soon, at the end of the month of January. I am so looking forward to making the tarts soon. This will be my first time making the delicious tarts from scratch. Work will be keeping me busy for the first two weeks of Jan so unless the epicurious side of me nags at me enough, pineapple tarts should be on their way only the third week of Jan. I can't wait. Edit: There are a few requests so I am posting the recipe too.Pineapple TartsPineapple Jam
100g-120g granulated sugar to one pineapple
(Nonya-style: Add in a stick of cinnamon and 1 star anise)

1. Grate the pineapple and keep the juice.
2. Cook pineapple and juice over medium heat until it is almost dry. Add in sugar and…

Looking (way) Forward

Care to make a guess what the picture above is showing?

Angus Steak House

I rarely venture to the 5th level of Takashimaya Shopping Centre, attributing to the sporty-theme going on and I am not a sports person. But I did, last week, because of Angus Steakhouse, a Japanese-Western steakhouse located at that very level, courtesy of J's request to go there for his birthday dinner.

We got window seats overlooking Orchard Road, which was nice, because the Christmas lights were up (as cheesy as they may be, they are still an eyeful). The restaurant was dimly lit to create a romantic atmosphere I suppose, with a tealight on every table. The menu was kept very simple - steak, seafood and spaghetti. You can choose to go ala carte or get a set that will include an appetizer, soup, house bread, salad, dessert and coffee/tea (on weekdays only). Not bad at all, considering the additional cost of only about S$10. The meat comes in 3 portion sizes - 200g, 250g and 300g.

A ravenous J wanted to go for the max but the more practical me reminded him of all the other good s…

Entertaining and Potlucks

Some people may think of entertaining as pretentious.I have to admit I think that myself at times.But there are also moments where I thought it would be nice to be entertaining or be entertained.But entertaining is something I have never attempted because I frankly believe it requires more than just delicious food.Good food, that I can do.Firstly, the menu needs to be thought out properly to suit the theme and party setting.For example, bite-size morsels of food and little appetizers and h’or deurves would be more ideal for a standing party compared to, say, a sit-down dinner party where a four-course dinner would be an excellent choice.If you cannot cook, then you will need the money to outsource that to the experts.But the challenge is not just tackling the stomachs of your guests but the party atmosphere.I think a good entertainer makes the guests feel totally relaxed and want to be there.The host drives a lot of feel-factor and thus, she/he will need to be charismatic and social a…

My Family's Christmas Breakfast

This Christmas morning was rather grey and cold. I was feeling dreary and needed some cheering up. Also, my mom has not been feeling well for the past couple of days due to sporadical gastric pain. Naturally we all wanted some comfort food and cliche as it may sound, great minds do think alike and we wanted nothing more than warm and comforting porridge.

Rummaging through the refrigerator, I found sweet potatos and added them into the rice to make sweet potato porridge. I truly believe the sole purpose of the bland porridge is really to highlight the accompanying dishes, here in which case I chose to go with a simple stirfry of mixed vegetables with shrimp, and a childhood favorite of soft-scrambled egg with fresh tomato. Here the seeds and skins of the tomato are intentionally left on to 1) add a jelly-like consistency when you meet a seed sac and 2) just because I want you to pick out the skins, which are tough and slightly unchewable, with your fingers. I must also stress that you w…

Festive Care Packages

How can a festive season pass without me baking goodies to treat my loved ones? I actually started on my festive care package by baking an 18-and-above-only fruit cake. The miniature versions made in my muffin tins were the perfect size for a special colleague or friend who touched my life this year. I tried a fresh one out of the oven and found it rather dry. I would need to find another recipe for next time. To counter the dryness, the little babycakes were lovingly basted with alcohol once every week. Now they are all oozing with moisture. Perfect! I saran-wrapped each one before they go into a more festive packaging.

In addition to the fruitcakes, I also made some lovely shortbread cookies. The recipe from Joy of Cooking is a delicious one and hardly difficult. I spruced up the rich and buttery biscuits with additions of red and green glace cherries to add a festive touch.

The last of those packages were distributed yesterday. Merry Christmas to everyone.

Torta Alla Gianduia revisited

I am so excited to finally receive my first home order of goodies! Feeling high on pride, I was baking religously for the past couple of days. I hope my buyer will like all her selections!

So my dear J's birthday is coming up this Friday and the poor thing has to be on overnight call. Since we decided it was better to celebrate an occasion earlier, rather than belated, I made J his birthday cake last night. It was my second attempt at Nigella's Nutella Cake and this time around, I made them in single-servings, just for kicks. I skipped the frosting in favour of devouring the cake with healthy side of rich vanilla ice cream instead. Hmm, I am salivating at that thought already. Finally, I got instant help from Guylian via a heart-shaped praline chocolate inscriped with the three essential words, I <3 U.

Spageddies, before I knew Italy

Before I knew what real Italian taste like, aka with help from Garibaldi, Cantina or Oso, my experiences were unfortunately with the bastardized version i.e. Americanized Italian food. After I knew what Italian was, I obviously took care to avoid the un-authentic.

But Spageddies somehow kept its place in my head. Located in a very high-traffic location, I walked past it countless times and each time, I had to remind myself not to go in there; it's not authentic. But I finally fell into prey last weekend, when hunger overwhelmed any restrictive senses. J and I had the fish and chicken combo (S$18.50; pictured above); the fish fillet was plump and coated with a light and tasty batter that was surprisingly not oily. But it was such a small piece, slightly smaller than the size of my palm. Together with that was also a (small) piece of seasoned fried chicken breast and side of tartar sauce and mixed salad. I also had a bowl of minestrone soup ($4.50), which was forgettable, cheese …

Savoury and Sweet Cornmeal Muffin

This is a cornmeal muffin with chocolate sauce, a recipe really simple and quick to put together when you have all the ingredients on hand. I had to send J off to Cambodia with something from my heart and hands.

The resulting muffin is a twist on the original plain cornmeal muffin. Influenced by the concept of "self-frosting", I spooned a huge teaspoonful of chocolate sauce into each muffin and gave it a swirl with a toothpick. Ta-ta! Resulting muffin was quite interesting, with a bit of savoury and a bit of sweet.

Chocolate Swirly Cornmeal Muffins

Ingredients
1 1/2 cup all purpose flour
3/4 cup fine cornmeal flour
1/3 cup granulated sugar
4 tsp baking powder
1/4 tsp salt
2 eggs
1/3 cup oil
2/3 cup milk

1/4 cup chocolate sauce*

Method
1. Preheat oven to 200C. Grease or line 12 muffin tins.
2. Sift together all the dry ingredients into a large mixing bowl.
3. Mix all the wet ingredients together in a pitcher.
4. Make a well in the dry ingredients and pour the liquid into the middle.
5. …

Sexy Chocolate? That's Prestat!

The long anticipated arrival of Prestat is finally over! I mean, would you want to know what sort of chocolates the English royal family has been eating? By sheer chance I walked past the little chocolate counter earlier this morning, attracted by its loud pink, pink and more pink decor and theme even from far. Even the staff's uniforms were a brilliant fuschia pink! There was an interviewer from the local paper talking to a tall English man, the MD I would assume. Anyway, with the boss and press around, the staff were were all very helpful and offered to help me many times. There was a large variety of chocolate candies but the one that sounded most tempting was the rose creme. I accepted the offer of a sample that turned out to be a generous half-piece of chocolate. As described by the staff, the dark chocolate outer contained a soft sugar creme filling lightly flavoured with rose. An excellent pairing and really quite delicious indeed! I also tried the ginger stick cover…

Dine & Dish #5 - Asian Persuasion (Part II) @ Akane

This will be Part II of Dine and Dish – Asian Persuasion where I also will review Akane, the main restaurant catering for members of the Japanese Association. I did not even know it existed until my company invited us for dinner when their chairman was in town for a visit and I was fortunate to experience a sensational kaiseiki dinner that still remains the ultimate dining experience I ever had.

For the un-enlightened, kaiseiki ryori, is an elegant Japanese meal served in delicate courses. The menu has to be carefully crafted such that a perfectly seamless meal was made out of several courses that should evoke each of our different taste buds. Just as important as the taste, each course should also be beautifully presented.

That kaiseiki dinner met all the above and as each course arrived, I could not bear to destroy the beautiful creation before me with my chopsticks. At that dinner, I also got to meet owner and chef of Akane, Nogawa-san. When I found out we can still patronize Akane a…

Dine & Dish #5 - Asian Persuasion (Part I) @ Minoru

To be honest, I did not intend to participate in this episode of Dine and Dish because being Asian myself, I did not find the theme too exciting. Having said that, I did have a couple of excellent Asian meals over the weekend and because I want to review and rave about it, (perhaps an attempt to relive those moments of sheer pleasure?), I thought of killing two birds with one blog stone.

Japanese is my favorite Asian cuisine. Like many other cuisines, there is the “fine” and there is the “rustic or what I like to call “home-style”. But either way, there is an emphasis on using fresh ingredients and simple preparations to allow them to shine individually. Over the last weekend, I visited a restaurant in each category – Akane for the former, and Minoru for the latter – and both excellent.

I shall begin with Minoru, since I had dinner there first. The restaurant had been on my to-try list for a long time since other foodies highly recommended it. The location was the only show-stopper but …

A wonderful discovery

To satisfy a craving for a chocolate-y cupcake, I have always been relying on a simple and easy-to-put-together recipe that called for butter. But yesterday, pressured by the lack of time to soften the butter, I used canola oil instead. Boy am I glad I made that daring move! The resulting texture of the cupcake was amazing! Slightly denser than a typical American chocolate cake that is usually ultra-springy up to the point it can look and feel rubbery, they were also moist and kept moist even until the following day. I also tossed in a handful of mini chocolate chips to up their decadence since it was Friday and justified for a TGIF moment.

To make the oil for butter substitution, cream your sugar with the egg first, then add the oil slowly while continuously beating the mixture until you can an emulsification. The rest of your procedures should not differ.



First Thai

Another weekday, another dinner to settle, this time at First Thai. A colleague brought me there once, since it was relatively close to our office and I remembered the food to be homestyle and reasonable in all aspects. The dreary and cold day made me decide quickly on the Thai Suki (pictured above), which arrived just as my heart desired - piping hot soup full of vegetables. In addition, the deceiving bowl contained a bunch of clear beanthread noodles, a few pieces of fresh (and not chewy!) squid, a couple of imitation crab, a few pieces of chicken, lots of fishcake, slices of carrots, loads of cilantro, a large prawn and a whole egg. Wow, that was a mouthful of ingredients, don't you agree? The egg yolk, still runny, enhanced the rich and tasty chicken broth even further. It was utterly delicious so it was not surprising I ended with a bowl emptied of its content, soup and all. I was surprisingly not thirsty later on so I suppose there was no help from MSG.

J's choice was the…

Academy Bistro

The location was really unique; the local newspaper reviewed it fairly well and the last straw came when fellow blogger Chubby Hubby made a plug for it. Naturally, The Academy Bistro went on my radar screen since and I finally scratched it off my "to-try" list when I made reservations for us to have our anniversary dinner there. I was looking forward to a delightful fusion dinner, as its Executive Chef Jimmy Chok, was known for his exquisite and classical French dishes infused with an Asian touch. Unfortunately, I do not have both the reviewers' luck because my experience fell short of what I expected. My inital fears of tight and inconvenient security checks were unfound and we found ourselves seated in a rather spacious and sparsely decorated "dining area" cornered off from the vast lobby floor of the new Supreme Court very quickly. Dinner was made available on Friday nights only and you can to choose to go with 3-courses ($45+++) or the entire 5-course ($60+…

Happy (Belated) Thanksgiving!

Although it is not customary to celebrate Thanksgiving in Singapore, having studied a few years in the US, I want to recognise this tradition even when I am back, if anything, only to justify another excuse to bake and make something delicious.

Sweet potatos are somehow associated with this holiday and I am not complaining since they are one of my favorite tubular vegetables. They are not only healthy for you (fiber and vitamins), they can be almost be dessert when slowly roasted until they become caramalized in their own juices.

So Hazel invited us over for a housewarming & thanksgiving party last Saturday night and since it had only been a couple days since the actual holiday itself so I thought I could bring a housewarming gift of a sweet potato pie to add in a bit of the US-centric tradition too.

Yes, that was the "pie" I brought; more like a "tart"because once again, I did not prepare the ingredients beforehand so in a rather gung-ho manner, with what amounts…

SHF/IMBB - A Cookie Swap for Thanksgiving!

The Domestic Goddess is combining powers with Alberto for a joint SHF-IMBB event and it's a "Cookie Swap"! How wonderful is that? Everyone needs a cookie, especially me. These past couple of days have been really irritating because I keep waking up in the wee hours of the morning and cannot seem to go back to bed. So needless to say, I put my awakened hours into good use and revisited an old recipe finally! I first made these cookies way before I started blogging and meant to repeat it again. Of course, many other wonderful recipes managed to snag airtime away from these but fortunately the chosen theme brought them back to my attention. And it is also such a coincidence that the said cookies go in tune with American Thanksgiving. So what did I make? Just a batch of really delicious sweet potato cookies. You can even consider them healthy, full of beta carotene and fiber from the addition of oatmeal and whole sweet potatos. These are slightly cakey, given that th…

Getting to the Heart

One of my earlier culinary epiphany was when I was a student in the States. It was back in my university and meat-eating days and I was in another relationship. Our anniversary was coming up and we had the excuse to indulge in a higher-quality dinner. It so happened that Black Angus had a "steak and lobster" special going so that was it! Being a poor student, I was looking forward to that meal for the entire week since we made our choice. You can imagine my surprise when our meal appeared and I saw this weird-looking flower sitting right beside my steak and lobster tail. I wanted to ignore it and focus on my mains, or what I came for, but the curious side of me, and perhaps the foodie inside me, gave me the courage to dig up some of the insides of this weird thing that looked like a flower. I took a breath and then a bite. Wow! It was delicious and addictive. I continued to dig out the insides and later, found my fork over at my ex's plate and poking at his "flower&…

Hay Hay it's Donna Day!

There are fashion trends and there are foodie trends. If you are new into the foodie world, well, let me introduce you to the latest trend in the scene - CUPCAKES. There has been several foodblogging events surrounding cupcakes and suddenly, cupcake holders became a desire for many, including me! And we are not tired of cupcakes yet! The quest for cupcakes continues as Barbara came up with the brilliant idea for Donna Day. The idea is to make Donna Hay's very popular Self Frosting Cupcakes, which was probably germinated by Nic and has since flourished all around the globe.

Well, Donna's cupcakes definitely stopped over in sunny island of Singapore today. The original recipe called for peanut butter but I am not so much a fan. Many, including Nic, have found Nutella to be an excellent substitute but I do not Nutella on hand. What I do have is a bottle of Alice Medrich's lowfat chocolate sauce, so chocolate sauce it was. The batter was thick and made it rather difficult …

I'm still eating!

Dear readers

I confess. I have been neglecting my blog because of work. I also apologise for being careless and exceeding my upload bandwidth so my last post do not have a nice, drool-worthy picture showing instead of that silly warning sign. I know I probably can fix it but really I am too tired to do any of that technical stuff beyond the basics.

But stay with me, I should be back to my normal routine by end of this week. In the meantime, while I have not been inside the kitchen, I have been catching up with J, with my old school mates etc, and contributing to the F&B industry in Singapore. Just briefly to share what I have been noshing on:

The first 5 pictures from the picture grid shows a Japanese meal from a sushi chain - Sushi Don. It only has 2 stores in the entire island so this being my first visit, I enjoyed the change in the variety on the conveyor belt. Taste was not bad and price was reasonable too. I made a mental note to come back if the need for sushi comes back.

The n…

no more M.I.A

oyster mee sua

Hi my dear readers, I am back from vacation since Sunday night but work has kept me from updating my blog.

Taipei is really a street food haven. There are so many different snacks, many of them just illegal stands by the passage ways, that too many times, my eyes got bigger than my stomach and I just cannot finish the food.

The oyster mee sua is a typical street food, very often eaten as a breakfast staple. This bowl was devoured the first morning when we discovered street stalls right behind our hotel. Usually made from an animal stock, the soup is thickened with a bit of starch so the noodles need little chewing and just glides down the throat so soothingly and easily. No exception from this bowl either.

I shopped and ate my 7 days through and amazingly, I still have not tried all the different foods I saw. I'll be back.

Filial Duties

I will be going to Taipei, Taiwan, for the whole of next week (yay!) and spending my birthday away from home! Stay tuned for trip-related posts next week!

In the meantime, I had to perform my duties as a filial daughter and take care of my Dad's stomach while I am away. So I am making stuff to stock up and clear instructions have been given to my brother to feed Dad.

Cinnamon Raisin Muffins



These are simple breakfast muffins, with a recipe so versatile and adaptable to whatever ingredients I have to use up. This time, because I reasoned that raisins and cinnamon would keep longer, instead of fresh ingredients like apples or pears or even bananas, I made up a batch of them. I have to admit though, it is difficult to appreciate muffins after I started making cupcapkes because they just seem so much heavier and dry compared to their moist and rich counterpart.

Buttermilk Pound Cake



This one is a recipe from Alice Medrich's "Chocolate and the art of low fat desserts". I must…

Strawberry Clafoutis

I never knew what a clafoutis is until I came into the food blogging world. But ever since I read about its existence as a sort of a cross between a custard and a crepe, I knew I had to taste it for myself soon.

Though black cherries are the classic addition, clafoutis is made today with all kinds of fruit (and a good way to use leftover fruit!). I made mine with strawberries that screamed "finish me up!". Alas, the perfect clafoutis, which should achieve a deep golden brown crust on both the bottom and the top, was not mine to be. There could be two possible reasons: 1) It could be a bad recipe or 2) it could be me. I tend to think the latter because I had followed a recipe by French chef Jacques Pepin and put it simply, I trust that man. So that leaves option 2) which could be an insufficiently hot oven because the flour seemed to have separated from the rest of the batter, settling at the bottom of the pan and leaving a pale custard behind.

Looks aside, the taste was mighty…

Food from the Farmhouse

Living in the States for a few years led me to two conclusions: 1) when using fresh food ingredients, you do not require lots of seasonings and 2) Chinese food in the States, while authentic tasting (no doubt from the influence of the large Chinese population), is really unhealthy in many ways - in their portion size, their overuse of cornstarch, vegetable oil and seasonings. To put it simply, I was OD'd on Chinese food after my stay in the US and even now, I still prefer any other cuisine over Chinese.However, I do crave for one thing very Chinese sometimes - dumplings, particularly steamed or boiled ones to be dipped in black vinegar. Why? You may wonder. If you think about it, dumplings are minimally processed after they are made. A boil in stock is all they need. That's why I like them. Not being a meat-eater do not help matters though, when cravings kick in. Vegetarian or seafood versions are difficult to hunt down. I know I can make my own but it is too much wo…

A California Experience - The California Fruit and Nut Loaf

My mother loves fruitcake, especially one with lots of fruit and a good dose of alcohol.Alas, she is ever the cook but not the baker.Still she got a periodical fix from an occasional wedding dinner where a piece of fruitcake was given to guests as a “wedding souvenir”.I personally detested those freebies - I think they were the roots to my distaste for fruitcake til this day. Of course I am more tolerable now but I would not go out of my way to eat it. The freebies are often too sweet and not to mention, slightly disturbing seeing the artificial colors of red and green specked throughout.And as I grew older and wiser, I also discovered that those bits of colors were basically sugar-packed things disguised as fruit!I was and still amazed at my mother's simple taste buds.Well, always better late than never. So it is definitely a good thing I came across this recipe for California Fruit and Nut Loaf.The recipe comes from Ms Medrich's book, “Chocolate and the Art of Low-Fat Desser…

Weekend Foodie

Weekends are generally a good time to be a foodie. Most times, I try to go for recommendations to try old favorites at new places or visit interesting food fairs. At the same time, I also forgot to take pictures most of the time so I thought I will make it official. From henceforth, dear readers, you will have to endure through a weekly report of my weekend foodie escapades. So what are some of the food I ate over the past couple of days?

On Saturday night, we had to go to a popular mall to get a camera. Hunger struck just about when every other shopper was hungry too so J and I decided to go target one restaurant and wait it out. It was destined to be Lerk Thai, a Thai-food chain that is growing steadily in numbers of restaurants as well as in foodcourts. Their Phad Thai and Tom Yum Kway Teow soup we tried a while ago rendered another visit. But alas, our choices this time around were not too great. The Green Beef Curry while acceptable, was watery and lacked the "oohmp!&…

IMBB 20: (Intentional) Fallen Soufflé

I do not claim to be an expert on soufflés but thus far, I enjoyed the ones I have eaten. Light and puffy, each bite seemed guilt free like I was just eating air. Thus far, all were the sweet sort. Given my liking for souffle, even I wonder why I do not attempt to make them at home. It is truly not because I am afraid of failure but rather, I believe souffles should be eaten a la minute and I am just not motivated enough to make it for myself. But now the challenge is set before me, to make and blog about my experience with making a soufflé, all in the name of another blogging event, Is My Blog Burning #20.

Fallen Chocolate Soufflé Torte



I did toy with the idea of a savory version for a minute but discarded that knowing that the sweet one would probably be more appropriate for anytime-snacking. This recipe came from Alice Medrich's Chocolate and the Art of Low-Fat Desserts (yes, again). There is a couple of tempting recipes but I decided to go for this one for portability's sak…

The 13th Episode: The Dark Side

Started by Jennifer a.k.a Domestic Goddess, Sugar High Friday has grown and flourished into a mainstay and now, into its 13th episode. This time, Kelli from the lovely blog, Lovescool, is kindly hosting the round-up with her theme, aptly chosen (by chance or not!), chocolate as dark as the image that the number 13 conjures, in honor of the inaugural theme of white chocolate. How lovely! I have a personal preference over dark chocolates. Eating them makes me feel good about all the antioxidants I am consuming! Kelli's challenge to us, is to find something new and interesting to make. I decided to make good use of all the chocolate-themed recipe books I acquired recently as a source of inspiration.

Tribute Cake



This recipe came from Alice Medrich's Bittersweet, the book I am currently in love with because reading it makes me feel as though Alice is talking to me personally and I really appreciate that sort of connection! Yes, that's the tribute cake on the cover of the book.

I …

It wasn't me; it was the goat cheese I ate!

I confess; I love the stinky goat cheese. Growing up, I was never a dairy girl. Yes, I loved milk but that's it. The only form of cheese I knew came prepacked in slices. Going overseas to study really enlarged my experiences in so many ways. Food is obviously one key area and I learnt about other forms of cheese, more in their natural states, though I did not transform into a cheese-lover overnight. But I grew more tolerant and more willing to try new ones. I remember my first time eating goat cheese at The Cheese Board, a Berkeley pizza establishment that deserves its own post. Little pea-size chunks of white dotted my crispy thin pizza. I wondered what they were but ate them anyway, as hunger beckoned stronger than curiousity. I was surprised by their creamy texture and detected a slightly disturbing smell. I found out what they were, as I casually asked the guy sitting across. "Oh, I ate goat!", was the first thought that popped to mind.From then on, goat cheese be…

Satowa Kitchen

I was finally able to go through the Joo Chiat area en route to Geylang Serai for the Malay Ramadan festival last Friday. Ever the foodie, I planned for dinner at Satowa Kitchen, a restaurant said to be specialising in Hokkaido fare. Of course, that caught my interest since I have not had any Hokkaido food ever so it went onto my "to-try" list.

Not familiar with that area, we passed the building's car park but luck was with us as we managed to find parking adjacent to the restaurant. I was happy because my growling stomach was asking to be satisfied!

The entrance of the restaurant was simple; the typical Japanese 2-cloth entrance with restaurant's name printed on it. We had a choice of seats as there was just a couple of patrons (Japanese!) sitting by the sushi counter. I wasn't worried about the lack of crowd given the restaurant's location. In any case, fellow Singaporean foodies had already given tried and tested reviews so I was confident.

The menu was neat…

Kept awake by Espresso Cupcakes

After a heavy dinner at a buffet last night, I was feeling a bit too stuffed to go to bed right away. What else is there to do but bake especially when my lonely kitchen was beckoning me. Besides it was my colleagues' birthday so I decided to stay awake and make everyone cupcakes for breakfast. I had a new recipe to try and of course, I tried to modify it, using a white chocolate ganache instead of milk chocolate. But as good of a baker as I would like to think myself to be, the butter refused to blend into the white chocolate to become a ganache. I ended up with a soft, toothpaste like white chocolate paste. But I can't waste good chocolate (ok, I know I am not using the right term; white chocolate has technically no cocoa content at all!) so I dug out a portion of the cake and stuffed a good chunk of white chocolate into the cupcakes, followed by a bittersweet ganache made with mocha-flavoured bittersweet chocolate. Yumm! Just had one and it was sooo good! My day has star…

In the Pink!

I have to admit, I never really paid attention to the sprouting of little pink bows most often seen during the month of October. Well, until a few days ago at least because I have since changed my attitude. A couple weeks ago, I discovered a golf-sized lump on myself and although it was nowhere near my boobies and has since miraculously disappeared by grace of God, I am now more aware of cancer and its silent killer instincts. So now, I not only remind myself but also my mom, to check our bodies thoroughly. This post is dedicated to all the women in the world suffering from breast cancer - be strong and fight the disease!

Because of my personal experience as described above, I felt strongly when I read about Emily's initiation to raise breast cancer awareness through (what else) a food blogging event, aptly termed as In the Pink!, whereby we can show our support through the creation of a pink-colored food.

What you see above is a single-serving azuki mousse cake, also a first attemp…