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Mae Salong Restaurant | Sungai Petani

We were very surprised and excited when we arrived at there. Environment is very good to me. We like Bali style and their design is very closed to Balinese design. We snap few photos and quickly order foods as many people were dining there.

 

Macallum Connoisseurs Cafe | Lebuh Macallum, Penang

Camus and I took a day off from our busy life to enjoy our own sweet time. He brought me to this cafe located at Lebuh Macallum. He told me we can have our breakfast with coffee and bread kind of breakfast which I like. We arrived there on weekday morning around 10:30am and the cafe was very empty, only one customer during the time we were there. Plenty of parking space outside the cafe. Cakes at RM13 per piece! After enter the cafe, a young man passed us a menu, we seated and read through the menu. I was shocked when look at the menu and do not know what to order at the first glance, I focus on the price and feel hard to choose my meal as they are very expensive to me. In the end, we get one Macallum breakfast and Smoked Salmon Bagel, one cafe latte and one cappucino, there gone our RM55! Talk about the cafe, I found this cafe is quite nice as the fragrance really attracted me when I first enter the cafe. I like the fragrance and it is quite different with other cafe as I can smell something soury. I am not sure what is this fragrance until I get my latte and cappucino. The sweet aroma of coffee taking over my senses, they are creamy, smooth coffee I longed for. Cappucino and Latte Maccallum breasfast came with sunny side up, avocado, chicken frankfurter, chicken bacon, grilled capsicum, baked potatoes, bread and salad. Portion is quite big. I like the chicken frankfurter which the size like german sausage. Smoked salmon bagel came with smoked salmon with wasabi cream cheese, rocket leaves and pinch of capers. I do not understand most of the terms mentioned in the menu except for "smoked salmon". Now as I am writing, I compare the menu and photo I took, I cannot find "wasabi cream cheese" from my photo, why? Mana dia pi? Oh, the one spread between the bagel? It's wasabi cream cheese? Not butter? To me, this smoked salmon has nothing special but I do like rocket leaves. And now I know what is capers, it is the small tiny things appeared on top of the roll smoked salmon. Ooppsss, we do not finish that even though only served with 3 biji, what a waste? I thought they were just a decoration to the smoked salmon... Overall, Macallum Connoisseurs Cafe is a good place to enjoy coffee but sincerely, it was a very expensive experience to me. Macallum Connoisseurs Cafe1, Lebuh Macallum, Georgetown, 10300 Pulau Pinang016-422 1259Opening hour : 9am- 12 am

 

Pandan Chiffon Cake Recipe

This is a long keep recipe that I baked few months ago. Baked it together with other chiffon cakes during my chiffon cake study. I get this recipe from Kitchen Tigress, I found her blog from youtube while I was searching for video on how to make chiffon cake.       Recipe 100g pandan leaves, use only soft and moist young leaves 70g freshly squeezed coconut milk, undiluted 180g egg whites ½tsp cream of tartar 50g sugar 60g egg yolks 50g sugar 60g corn oil ¼tsp salt 100g cake flour (sifted with baking powder) 1tsp baking powder Method 1. Blend pandan leaves with coconut milk and 1 tbsp water. Strain pandan leave and get green liquid. Set aside green liquid, which should weigh 95 g. 2. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light. 3. Add in corn oil, mix well. 4. Add in green pandan coconut liquid, mix well. 5. Sift in flour, baking powder and salt, stir until well combined. 6. Whisk egg white with electrical hand mixer until big bubbles form, add in cream of tartar. 7. Continue whisk from medium to high speed until small bubbles form (egg white is white in colour now) . 8. Slowly add in sugar, continue whisk at high speed until soft peak formed. 9. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined, you will get a light mixture. 10. Change hand whisk to spatula, fold in 1/2 of remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now). 11. Add all remaining meringue and fold GENTLY with spatula again until well combined. I did in in this way: spatula cut mixture into center all the way to bottom bowl, scrap from bottom along bowl side toward you. Rotate bowl few degree and repeat this action until well combined. (your mixture should be very light and volumic now). 12. Pour batter into 18cm chiffon cake pan, level the surface. Bang mixing bowl against worktop 2-3 times to remove air bubbles. Run a chopstick round side of tin to remove more air bubbles. Level and smooth top. Bake in preheated oven at 160C at lowest rack with fan forced for 40-45 minutes.   13. Remove cake pan and invert pan immediately, cool completely before remove cake from pan. Result The cake should be evenly green but I saw some white spot, it was due to unbalance mix during step 11, meringue not mix properly with egg yolk batter. Compare with other recipe which I used 5 eggs, this recipe used only 4 eggs. It is shorter compare with 5 eggs chiffon cake on right (picture below). I prefer 5 eggs recipe. Left: 4 eggs recipe; Right: 5 eggs recipe

 

1 Year Old Lychee Cheese Cake | Happy Birthday to My Nephew

This is the first birthday cake for him in his life. Bake by me!!! So proud of me... A simple Lychee Cheese Cake with my own creation and with symbol "1" representing his age.
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Recipe:

Chefs
http://www.chefs.com/

Recipes | DianasDesserts.com
http://www.dianasdesserts.com/

RecipeSource: Your Source for Recipes on the Internet

http://www.recipesource.com/

The Star Online - Kuali, Malaysia Recipes
http://kuali.com/

Baking Course:

烘焙和厨藝專業中心
Penang Branch
80T Jalan Trengganu, 10460 Penang.
Tel:+604-2836096 (Eddie), +6012-4213321 (Eddie)

Bukit Mertajam Branch
1020, Taman Bunga Raya, Jalan Baru, 14000 Bukit Mertajam, Penang.
Tel:+604-3989099 /+6012-4743088 (Keane)
Tel:+6016-6680020 (Keannie)

Ipoh Branch
No 39A, Medan Ipoh 1A, Medan Ipoh Bistari, 31400 Ipoh, Perak.
Tel:+6017-5003812

Kuala Lumpur Branch
6, Jalan 6/38D, Taman Sri Sinar, 51200 Kuala Lumpur.
Tel:+6017-2005509 / +6016-9095573 (Brenda)

Email: eddiechoong@chefeddiechoong.com
Web: http://www.chefeddiechoong.com

Big Boy Oven
Tel:+6012-3021269
Email: bigboysoven@gmail.com
Web: http://bbobakingclass.blogspot.com/

Culinary Arts Centre Sdn. Bhd.
2530, Level 5, Harbour Trade Centre,
Gat Lebuh Macallum,10300 Penang, Malaysia.
Tel:+604-2637721
Fax:604-2636721
Email: lebruce@cac-prochef.com
Web: http://www.cac-prochef.com/

Grace Home Cakes Sdn. Bhd.
16-1, Jalan Medan Putra 4,
Medan Putra Business Center,
Bandar Menjalara,
52200 Kuala Lumpur
Tel:+603-62771977
Tel / Fax:+603-62770977
Email: info@gracehomecakes.net
Web: http://www.gracehomecakes.net/

Baking Ingredient Shop:

Penang

Aunty Rose

Sunshine Market Bayan Baru
(A store located in Sunshine Market Bayan Baru)
Tel:+6012-4036487

Bake With Sunshine Trading
63, Siam Road,
10400 Penang.
Tel:+604-2298701

Cooking Island
11, Jalan Tanjung Tokong,
10470 Penang.
Tel:+6012-4731627
Web: http://www.cookingisland.net/

Demeters Choice Trading
598H, Jln Jelutong,
Jelutong Barat,
11600 Jelutong,
Pulau Pinang.
Tel:+604-6576288

Sim Company Sdn Bhd
193 & 195, Lebuh Carnarvon,
10100 Penang.
Tel:+604-2610522

Selangor

Best Baking Solutions
57, Jalan 8/2B,
47610 Subang Jaya, Selangor.
Tel:+603-56376637

Kuala Lumpur


Wilton Enterprise Sdn.Bhd.
4 & 6, Jalan Indah 23,
Taman Cheras Indah,
56100, Kuala Lumpur.
Tel:+603-92848168

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