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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Merry Xmas and Happy New Year 2010
Today is Christmas Eve *yaay*…
Doing anything special on this eve of Christmas? A get together with family and friends, perhaps? Or spending some quite time with your other half?
Well, with Christmas just merely hours away, PenangTuaPui would like to take this opportunity to wish all of you a merry jolly Christmas and to those who are not celebrating have a joyful happy holidays!!
Here is a song to all…and let’s sing aloud together ~Cheers…
Have yourself a merry little Christmas,
Let your heart be light
From now on,
our troubles will be out of sight.
Have yourself a merry Iittle Christmas,
Make the Yule-tide gay,
From now on,
our troubles will be miles away.
Here we are as in olden days,
Happy golden days of yore.
Faithful friends who are dear to us
Gather near to us once more.
Through the years
We all will be together,
If the Fates allow
Hang a shining star
upon the highest bough.
And have yourself
A merry little Christmas now.
Excerpt from:
Otto Ristorante
Regular readers will know I have a weakness for pasta and sushi. So when I read about the delicious lobster pasta from Otto Ristorante, an Italian restaurant that had been established for about a year or so now, I made a mental note to visit because the recommendation came from the , a lady whom I have never met before but am quite positive our taste buds more or less synchronise.
It made the perfect lunch spot when a girlfriend surprised me with her shout-out to meet for lunch. There, I found good service from Shar, a familiar face previously from Garibaldi Group, who was very accommodating with our various requests when placing the orders. In the end, I opted for the set lunch just so I don’t have to think too much given I knew I had to have the pasta as my main course. The regular set lunch costs a reasonable $35++ but I topped up some to make a switch.
Now, I shall not waste too much time talking about the appetizer and dessert, both of which were average at best. Onto the main course that I had been wanting to try, while I cannot proclaim the pasta to be the best that I had, Otto’s was quite well executed. I would have preferred it spicy as stated in the description, but what I was served, definitely had no heat at all.
Having said that, the al dente linguine pasta, a generous serving at that, was coated with a most moreish sauce and there were fresh lobster chunks dotted all over though I did find myself wishing there was more! I was stuffed after all that carb but I am already eyeing the other pastas on the menu!
28 Maxwell Road
#01-02 Red Dot Traffic Building
Singapore 069120
Tel: 6227 6819
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Saint Pierre can be affordable
On this occasion, we had:
main course: roasted cod, fennel salad
(loved the crispy skin and fresh firm taste of bream)
(my favourite is comte!)
.
Originally posted here:
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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Avanti Italian-American Restaurante @ Sunway Resort Hotel & Spa
It all began with a sudden crave for steak. Ever since I had the slab of Maria’s heavenly Charbroil Australian Wagyu steak, there was no turning back – I am now a Wagyu Steak convert. To fulfill my desire for this expensive luxury food I went to Avanti, an Italian-American restaurant in Sunway Resort Hotel [...]
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Because Time Waits for No One
Friday 7 August 2009
Rewind 9 years
That was from my cousin. I immediately ran to his house, which was a few blocks away from mine.
That was the sweetest thing I have ever seen in my life.
. D24. No kampung. No thai.
It hurts me everytime to think about her departure. What really happened to her while no one was around at home, and the things that I would give up just to listen to her barking at the background whenever I call home or to see a running fur ball whenever I open the front gate.
I hope you had a happy life whilst staying with us.
Rest in peace, my girl.
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Bermuda & Onion Western Cuisine @ Changkat Bukit Bintang, KL
Clever business owners have taken up the pre-World War II houses along Changkat Bukit Bintang and turned them into a potpouri of international restaurants. Whatever international fare that you have in mind – French, Italian, Japanese, German, Indian, or Brazilian, it is most probably available here. No wonder foodies fall in love with this place [...]
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# 2 The Black Echoes
That irritating sound won’t stop.
It just won’t stop bothering me.
258 was the number of days that I have been counting.
There it goes … I heard the sound again, echoing in the tunnel.
I moved myself to the adjacent burrow. I can feel that it is coming towards my direction. Wait, something is not right here. From the back of my body.
……
Was I dead or did I just pass out in the dark? All I can feel is the numbness in my nerves.
I hate the sound of machine guns.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
I grabbed the handle strongly, so strongly that I almost clutched myself to the seat right in front of me. The bus was rocking a hard way through the terribly uneven muddy path.
‘The absorber is worn out.’
Again, my head hit high into ceiling of the bus as it runs over a huge crater on the road.
We joined a day tour to Cu Chi and Cao Dai for less than USD 7. For that price, I certainly didn’t expect a long arse journey on the bus. I think my lungs, kidneys and stomachs sagged by 1.5cm after spending 5 hours travelling on the rocky road.
Our Bobby Chinn look-alike tour guide was very entertaining.
‘Miss, whe du yeu kam frum?’
‘Malaysia’.
‘Ohhh…de land famous for robbers!’
Astounded by his reply, I found out later that he means ‘rubber’. Certainly one of the most interesting remarks in this journey.
The journey throughout Cu Chi was a remarkable one. I was particularly amazed by their perseverance and determination. Imagine a bunch of Viet Cong soldiers living in the dark, humid and claustrophobia-inducing underground. The American troop described the conditions within the tunnel as ‘black echoes’.
We did try to explore one of the sections of the tunnel that has been expanded to accommodate taller/ larger sized tourists.
It ain’t fun.
I was a fool to believe that the tunnel has been enlarged to accommodate the big size us. *imagining walking around the tunnel freely like visiting museum liddat*
Half way crawling through the tunnel (I almost laid flat on the floor and creep towards the end), I was sweating and screaming in my heart…the tunnel seems to be never ending. How did the Viet Cong soldiers manage to survive in the tunnel for 20 over years when I find the dark claustrophobic atmosphere unbearable for mere 2 seconds?
I am a true brat spoiled by modernity.
After the exploration, I found something amusing. I really wanted to try that real thing. At least once. The guy recommended M16, so I bought 10 bullets (USD 17) for that.
It still ain’t fun lorrrrr.
I was a fool to believe that ear muff works. The NRR (Noise Reduction Rating) is close to ‘0’. The impact of the shot was so powerful that every shot leaves my ear drum with a numb (wee wung wung…wee wung wung…) feeling.
I’m glad that I insisted on trying out on our last day despite the fact that we were supposed to rush to the airport.
We ordered “The Legend” which was nothing like the ordinary Starbucks cappuccino. The coffee was really strong and bold, definitely one of the highlights of my trip. *Love*
Later on when we return to SG, we found out that there is actually a branch located at Liang Court, Clark Quay. *Double Love*
*
For now, I’m more than happy to return to my comfort zone, happily munching on my routine subway ham and egg, surfing dumb websites, and crossing the road without the fear of being smashed by 58 motorbikes into a slab of tomato paste in the middle of the road.
Bar none, I still love you, Saigon.
Yellow stars missing in sight …
-The end-
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