Sakura Roll

Take a look at this blog, and now tell me that is not the prettiest swiss roll that you’ve ever seen.

That’s why i immediately searched for online vendor to buy the picked sakura and sakura essence. Both vendors are located in Japan, so it only takes 1 week for me to get all the important stuff that i need for this beautiful recipe.

Now, since this is my first trial on making swiss roll, you have to forgive me on the not so smooth surface of the cake .

I use the sponge recipe from this site since this sponge cake is so soft and smooth in your mouth (I’ve tried to use this before for my mousse cake base)

Sponge Cake Recipe (makes 36 cm x 26 cm cake)

Things you need:

  • 4 eggs
  • 80 gr self raising flour
  • 100 gr sugar
  • 2 pinch of salt
  • 40 gr whipping cream (warm )
  • 1/2 tbs Sakura essence

Thing you need to do:

Preheat oven to 180 C. Line your pan with grease proof baking paper (put it nicely and fitted to the pan – if not you will get wrinkly result like mine :p).

Sift the flour and salt together ( i use self raising flour here since i want to avoid failure result due to over mixing).

Whisk the eggs till lighten, then add the sugar gradually. Whisk them till it forms thick fluffy ribbon.

Sprinkle the flour over the eggs and fold to combine. Take 1/2 cup of the mixture and mix it with the warm whipping cream and sakura essence.  Pour the batter back and fold it to combine.

Baked for 10-12 mins.

Note: Do not over mix the batter, you need to fold it gently :).


Things you need:

  • 80g unsalted butter, softened
  • 30g egg yolks
  • 30g caster sugar
  • 15g cake flour
  • 160ml milk
  • 1/2 vanilla bean pod, seeds scraped
  • 15 gr picked cherry blossom
  • 15 gr cherry puree
  • 60g shiro-an (the recipe source is the same blog as this recipe, she has many great recipes 😉 )

Things you need to do:

Rinse off the salt on the pickled cherry blossoms, soak them in water for 3 hrs and pat dry with paper towels. place them on 1/2 side of the baking tray lined with baking paper.

Put softened butter in a bowl. In another bowl whisk together egg yolks, sugar, cake flour, milk and vanilla bean then whisk in the shiro-an.

Cook mixture on stove until thick then leave to cool over an ice water bath. Whisk butter until smooth then add in the above mixture in 2-3 additions.

Lastly add in the cherry puree into the mixture.

Note: originally i wanted to put cherry to top the filling but ended up putting the cherry puree all together which turn out just fine :D.

Putting it all together:

Spread a layer of filling onto cake, make it even with spatula then roll cake up starting from the end (without the sakura) using a sheet of parchment paper as a guide. Keep the cake rolled up and wrap it with parchment paper (tuck the sides of the paper in). Refrigerate cake for 30-60 mins until firm.

Wrinkly but still pretty


The Sweet Bun

The Sweet Bun

It’s been a while from the last recipe posts, the busy office schedule and some cake orders took most of my time.

But here we go again, trying the latest stumbling result.

So I’ve been stumbling around to seek for more entremets recipes, but then I saw this recipe from one of my favorite blog:

I instantly fell in love with the pretty picture in the web and decided to make it right away.

The bun is sweet, soft and so delicate; I think this is one of my favorite bun recipes so far.

Things you need:


Ingredients A:

  • 210 g Bread Flour
  • 40 g Cake Flour
  • 6 g Instant Dried Yeast
  • 4 g Salt
  • 30 g Sugar

Ingredients B:

  • 63 g Plain Yogurt à I use vanilla yogurt instead (I think it is makes the bun sweeter)
  • 1 Egg
  • 13 g Condense Milk
  • 8 g Honey
  • 50cc  Water
  • 30 g Butter (soft)

Egg Wash:

  • 1 egg + 1 tbsp water

Cream Cheese Filling:

  • 230 g Cream Cheese
  • 50 g Sugar
  • 80 g Plain Yogurt  (Vanilla yogurt)
  • 30 g Whipping Cream
  • 2 tsp Lemon Juice
Things you need to do:

Make the filling

1. Beat the cream cheese and sugar until smooth and creamy in a bowl.

2. Pour the yoghurt into cream cheese mixture, beat to combine.

3. Pour the whipping cream and lemon juice into the mixture, mix well

4. Cover the bowl with cling film and refrigerate until use.

Make the dough

Mix the (B) ingredients together.

Put the (A) ingredients in a bowl, whisk to combine, pour the (B) mixture into the bowl, and use large spoon or pastry scraper to mix everything together. When all the ingredients come together, put the butter in the bowl and rub until all butter is distributed, and kneads briefly to bring all the ingredients together

Take the dough out of the bowl and knead, until the dough is soft, smooth and elastic about 20 – 25 minutes (using hand).

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size about 1 hour.

Gently press down the dough, then put the dough back into a light buttered bowl. Let the dough rise again in a warm place for another 30 minutes.

Preheat the oven to 180°C, and butter the muffin pan. Take the dough out of the bowl. Gently press down the dough and cut the dough into 10 pieces (about 50 g/ piece). Use a rolling pin to roll the dough into a circle, about 8 cm. then gently presses down the dough into the muffin pan to form a cup.

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and pour the filling in.

Bake for 12 minutes.

When cool, place the strawberry on top and sprinkle with icing sugar.

Rendition of Bubur Ayam BCA Grogol


This gallery contains 3 photos.

One of our favorite must-have meals whenever we go back to Indonesia is the Indonesian Chicken Porridge. And we only buy it from our favorite vendor nearby our grandmother’s old house (she moved out recently). In our opinion, the man … Continue reading

Recipe: Sole Meuniere

When I watched Julie and Julia, I was amazed with all the food they cooked in the movie. One of them is the pan fried fish that Julia had the first time she arrived in Paris.

So I browsed and looked for the fish recipe, which is surprisingly very simple.

But, don’t under estimate the simplicity of the recipe, because the result is really really REALLY good!

So if you’re in the mood to cook fish, you should really try out this recipe!

Makes 2 portion

Adapted from “Barefoot Contessa Back to Basics” by Ina Garten

  • All-purpose flour, 1/2 cup
  • Salt, 2 teaspoons, (add a bit more for sprinkling)
  • Pepper, 1 teaspoon
  • Sole, 4 fillets, 3 to 4 ounces each (I used halibut fillet, however you can also choose other types of fish such as cod fish or any whitefish that you like)
  • Lemon zest, grated, 1 teaspoon
  • Freshly-squeezed lemon juice, 6 tablespoons, from about 3 lemons
  • Fresh parsley, minced, 2 tablespoons

Pat sole fillets dry with paper towels and sprinkle one side with some salt.

Combine flour, salt and pepper in a big shallow plate.

Heat 3 tablespoons of butter in a pan over medium heat until it starts to turn brown in color. Dredge the fillets in the flour mixture on both sides and place in the hot butter. Low the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for two minutes on the other side. While the second side cooks, add half of the lemon zest and juice to the pan.

Plate the fillets on the warmed plates and pour any pan sauce over them. Keep the cooked fillets warm in the oven while you repeat with the remaining two fillets.

Sprinkle cooked fillets with parsley and serve immediately.

Note: you can serve it with sauteed bell pepper and mushroom for variation.

Smells fishy? Actually, no.

Continuing The Nasi Tim Ayam Saga…. (a.k.a Bakmi Ayam)

Bakmi Ayam Jamur

When you are out of Indonesia, from time to time you will find yourself craving for those Indonesian food that you usually can get easily by delivery service or maybe because it is just around the corner of your block.

But here, far away from those awesome goodness, sometimes we just have to be creative in looking for an authentic restaurant or even cook your favorite foods.

Anyway, one of my favorite food is Bakmi Ayam GM. I like that thin yellow ribbon topped with brown chicken and mushrooms. I think I can devour 2 bowls of those noodles with no regret.

That’s why I’ve been searching and testing the closest noodle recipe, until finally I can conclude that the recipe of that delicious chicken mushroom thingy is more or less the same recipe that we use for Nasi Tim Ayam.

So basically you just need to make another batch of chicken cubes using the recipe from Nasi Tim Ayam and you will get the topping for your noodle already!

Normally for Nasi Tim Ayam I would put a bit more of soy sauce, oyster sauce and sesame oil into the chicken. The reason is because the moment we cook the chicken the second time with the rice and the chicken stock, it will dissolve the taste of the chicken into the rice. So the final product that you get will be the perfect Nasi Tim Ayam (tasty soft-textured rice with just the right amount of chicken flavor).

But for our chicken noodle, I would reduce the amount of sauces used (soy sauce, oyster sauce, sesame oil) a little bit so that the chicken would taste just right and ready to eat by itself.

So once the chicken is ready, you just need to prepare your noodle. For the noodle, you have 2 choices, you can use chicken oil or you can use sesame oil. Some of my friends like to have chicken oil to bring more flavor to the noodle (or if you are not Muslim you can also use pork oil).

You can make the chicken oil by frying the chicken skin by itself. You can add just a tad of oil which will prevent it from burning, but normally I would just fry the chicken skin without any oil (the chicken skin already has the oil that it needs). When the chicken skin starts to jump around (trust me the chicken skin will jump around a little bit), then add some fish sauce into it and close the pan (you will want to do this since the chicken skin will start throwing some of the oil to your face). Once it is cooked then you can separate the oil from the chicken skin.

Now back to the noodle. As I said before, you have 2 options: you can use the hard way .. frying the chicken skin and all .. Or.. just simply use sesame oil. I would normally go for the later as the result has much lighter taste and I also don’t need to go through all the hassle with the chicken skin.

What you need:

  1. Noodle (I prefer to buy the Japanese ready-to-cook noodle as the local SG noodle is literary inedible and not easy to cook)
  2. Soy sauce
  3. Sesame oil/Chicken oil
  4. Salt – pepper
  5. Spring onion
  6. Blanch green (Bok choy, etc)
  7. Cooked meat balls
  8. Fried shallot

What you need to do:

Prepare the bowl. Put a table spoon of sesame oil/chicken oil, add a bit of salt, pepper and soy sauce (‘YAMADA’ soy sauce is preferable). If you like your noodle sweet then you can add a bit of sweet soy sauce.

Boil the noodle until it is cooked, drain it and put it in the bowl. Mix the noodle with the sauces that you have prepared in the bowl. You can add more of the sauces (oil, salt, pepper or soy sauce) if you like.

Put the green, the chicken and the meat balls on the top of the noodle. Then you can add a bit of spring onion and fried shallot as the garnish.

Serve it with a bowl of chicken stock and fried dumpling 😉 if you like.