Recipe: Madeleines au Matcha
I love to buy baking hardware on the spur of moments but many times, they are left neglected in the kitchen somewhere, forgotten. Once in a while, I like to go through the kitchen cabinets and rediscover my kitchen tools and get inspired to bake.
These madeleines au matcha were the result of yet another (re)-discovery episode. Think of it, I had bought this 9-count silicon madeleine mould more than a year ago from a warehouse sale! Since this was my first attempt, I decided to just use the simple recipe attached to the mould.
These shell-like cakes were eggy and the matcha flavour quite mild. However the texture was slightly heavy. I would like them flufflier but they somehow did not rise much. I wonder if it was because this recipe did not use any other rising agent other than yeast. As I was surfing the web for other recipes as a reference, I noticed that baking soda is commonly used as the rising agent. The next time I make madeleines, I would try a different recipe and definitely add a little more green tea powder to intensify the flavour.
Nonetheless, these were pretty decent. I brought a few to my colleague’s place this morning when I visited her newborn baby and she loved it.
Ingredients
(I made about 14)
2 large eggs
75 grams fine granulated sugar
90 grams unsalted butter, melted but cool
90 grams all purpose flour
2 tsp green tea powder
pinch of salt
3 grams yeast
a few drops of vanilla essence
zest of 1/2 a lemon (I obmitted this because I didn’t have lemons on hand)
10 grams of honey
1. Whisk sugar with eggs until fluffy.
2. Add sifted flour, green tea powder, salt, yeast and zest until smooth and well-mixed.
3. Add melted butter and honey and stir thoroughly to mix.
4. Rest mixture in fridge for at least 30 minutes, or overnight if you are making it ahead.
5. Preheat oven at 160C.
6. Fill moulds with batter, almost to the brim.
7. Bake for 10 minutes, until lightly browned.
8. Turn out to cool on a baking rack.
By the way, the history of madeleines is a pretty neat story. You can read it from Wikipedia
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Chinese Cuisines at Restoran City Star, Petaling Jaya
I was invited by Ken for dinner together with his friends from Tour2U at Restoran City Star in Taman Mayang, Petaling Jaya during my Kuala Lumpur trip. This double shop lot restaurant owned by Mr CM Wong has a nice and clean environment with one section of the restaurant air-conditioned.
Our meal consists of several recommended [...]
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Enjoy your Christmas!
Unlike previous years, this year Christmas is on a very low key affair where foods are concerned. I had my lasik eye surgery today at Optimax Penang. I dare not plan anything as I wasn’t sure if I will be able to handle all the cooking and etc.
However, the intra-lasik [...]
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A Christmas without the Christmas stuffs This year will be the most…
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Village Park Nasi Lemak @ Damansara Uptown, PJ
If you like your nasi lemak with extra ingredients then you gotta give Village Park @ Damansara Uptown a try. Besides plain nasi lemak, they offer various dishes as additional add-ons like ayam goreng rempah, sambal udang, sambal petai and even rendang.
Village Park is very popular and often comes in top for nasi lemak, especially [...]
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Sui Japanese Dining
So, Sui Japanese restaurant is first introduced by my friend D. Initially put off by this hidden amongst a row of shophouses near Chinatown/Tanjong Pagar border because it is a little inconvenient to access for me, but it was after all close to town and I was motivated to find a restaurant to replace my old haunt, Tomo Japanese Dining, which is now defunct.
The kind of familiarity between my taste buds and the sushi chef is very important to me and a couple of visits later, I am pleased that I feel fairly positive about this place and the Chef/Owner Andy. He is very passionate about his food and tries to be creative with his sushi.
His sashimi was fresh and sliced thickly with clean cuts. If I had to pick bones, they were sliced just a bit too thick, reminding me of Wasabi Tei’s version. But to give benefit of doubt, we were the only customers for lunch and since he was preparing the sashimi fresh from whole fishes, he could have been more generous that normal since he believes that the fresh fish should be eaten within 1-2 hours and not be kept.
One can still find traditional sushi from the regular menu. However, going omakase allows you to experience Chef’s creative sushi. He loves being innovative and is constantly trying to find new ways to serve and garnish his sushi with different ingredients that would excite the tastebuds. He can be a little heavy handed with salt but nothing a gentle reminder could not solve.
I am not a big fan of ankimo but the little ball looked so cute I just ate it. I am glad that he made the sushi small and used a citrus dressing to cut the richness. The result was very yummy and I could easily have another.
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Yakisoba-pan (Japanese Fried Noodle Bun) @ Feng Jia Night Market
It’s amazing how food ideas are derived sometimes – it might be a sudden inspiration, an experiment with different ingredients, a conversation among friends, or even from a comic! Japan’s culture has a huge influence on Taiwan, and food is one of it. A popular Japan manga (?????) about the story of boy baking his [...]
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Saraceno Ristorante
This new, three-month-old Italian restaurant took over what used to be a French restaurant at Berjaya Hotel. The food served is supposed to be southern Italian cuisine. Still relatively undiscovered, I think Saraceno deserves better because the menu was relatively interesting and had more character in comparison to mainstream Italian restaurants. The food actually tasted pretty good too. The focus was not on fancy presentation or complex range of ingredients. Each dish was kept simple and unassuming. I loved the texture of the homemade pastas, but could be slightly too ‘undercooked’ for those who do not like their pasta al dente. Therefore, if you are one of those folks, be sure to request for more well-cooked pasta. Don’t worry about the restaurant looking chi-chi and stifling. The decor is a total mismatch to the very friendly and down-to-earth personalities of the Chef and the floor staff.
Complimentary breads with olives and its oil. There were three different types of bread. The spinach bread (on the top corner) was interesting to the eye but did nothing to elevate the taste (which was otherwise just fine) . The olives were great! Not too salty and totally addictive.
Fresh pasta from Naples with eggplants, cherry tomatoes and smoked mozzarella ($19.80). The pasta was slight too al dente as I found out that gave me quite a work out chewing. I would have preferred a heavier hand on the salt but to each his own.
The other fresh pasta was pappardelle with grillled peppers and olives. Again, very simple flavours. Both pastas reminded me of fresh pizza toppings against fresh pasta.
Dessert was the apple tartin with vanilla ice cream. I loved the dessert despite not a big fan of the caramel sauce. The chunky apples were nicely stewed until it was soft. Against the puff pastry and cold ice cream, it was rich and heavenly. The icecream did not look homemade but at least it was of good quality with specks of vanilla against a rich creamy base.
Saraceno Ristorante Italiano
Italian. G/F, Berjaya Hotel
83 Duxton Rd
Tel: 6438-9638
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Otak Otak@ Ming Tian Food Court, Taman Megah, Petaling Jaya, Selangor
The otak otak here is kinda special comparable to the one in Penang. The otak otak here is served bakar ad is really like a piece of paper compared to Penang which is a big big one… with lots of ingredients.
The taste wise not that nice .. so so only.. maybe due to lack of ingredient is not so nice . besides, the otak otak is not steam but is bbq.. kinda funny…
Taste: 2/5
Price: RM 0.70
Posted By : StrawberrY Gal
Homepage :
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Laksa & NAsi Lemak Goreng @ Old Town Coffee, Kelana Jaya, Selangor
Old Town again and this time we had it the Old Town in Kelana Jaya. This time, I ordered the Asam Laksa. the Asam Laksa hereis a bit similar like the one in Penang .. as the laksa here are served with the same ingredients as the one in Penang.. except the soup is not as nice only.
Not too much of description on the food it self., the laksa is served hot as well as it has at least 50% taste of Penang Asam Laksa.. is some sorts I can say is acceptable if I am nearly heart dying of having Laksa in KL.
=Laksa =
dear ordered the Nasi Lemak Ayam Goreng which he claims the taste is better than the one we had last week which is the rending in 1-Utama the last trip. This is almost the same as just the chicken one is goreng which is fried and another is rendang.
= Nasi Lemak Ayam Goreng=
Overall the taste is considered nice..and the chicken is kinda fresh. Dear will rate this as well. hahha.. and we had a nice time dere as its kinda cozy ..
Taste:
Asam Laksa: 4/5
Nasi Lemak Ayam Goreng : 3/5
Price:
Asam Laksa: RM 7.90
Nasi Lemak Ayam Goreng : RM 8.50
Posted By : StrawberrY Gal
Homepage :
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San Francisco – ‘wichcraft
It was without a doubt that after the huge dinner at Coi, something simple was desired for lunch. Besides, the main agenda was really to to go shopping right after.
I first read about this upscale sandwich joint from who lives and blogs about the east coast, so finding it available in SF downtown was totally unexpected and cool.
I love the open cafeteria concept. It is free seating and the food ordering system works just like fast-food, except when the server serves you your made-to-order sandwiches.
I got the soup and 1/2-sandwich combo (US$8.95 excluding tax and tip). The creamy lentil soup topped with a generous spoonful of freshly grated parmagiano reggiano cheese was pure comfort food.
Since I love underglamourous ingredients like chickpeas and pickled lemons, I got a wholewheat bread sandwich filled with rough mashed chickpeas and olives and the combination together with pickled meyer lemon and caramelized sweet peppers was spot-on. I think non-vegetarians would also love this.
The set comes with a pack of thick-cut potato chips as well and there is free water available on self-service.
‘wichcraft
westfield centre
868 mission street @ 5th street
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