Kitchenaid Mixer

Oh, how can I express my desire for this fancy kitchen gadget? I have a white 1.5L mixer that still works fine, so I really cannot justify a new purchase. The kitchenaid mixer is an all in 1 tool that allows you to buy attachments to transform it into a slicer, dicer, mincer, juicer, sausage stuffer, ice-cream maker, and pasta maker. You can even choose the colour to match your decor. The total cost is almost $2,000 really, if you want everything. Shermay's Cooking School is currently having a Kitchenaid promotion and my friend/neighbour got one in persimmon (see pic above).

I don't think they sell the baby pink for breast cancer charity series in Singapore. But, the entire pink collection is swoon-worthy. Can't wait to get my own kitchen.

 

Cake Pops

Inspired by Bakerella's cake pops, I decided to make my own with leftover pound cake.

Adding in a big scoop of that homemade cream cheese frosting.

In 60 seconds, the chocolate was melted and ready for dipping.

Rolled the cake pop in the chocolate ganache.

Rainbow sprinkles on top!

Can't believe how cute and sweet these things are.

Baby Ryan's Birthday Party

Celebrating the baby's big 1!

Bun Ga Nuong

I have cravings for this traditional Vietnamese street food. Cool, lightly seasoned rice noodles with fresh mint and deliciously marinated grilled meats. I can just feast on the grilled pork or chicken alone. This dish is seldom seen on Vietnamese restaurant menus and you will be hard pressed to find one that does. To divulge my lunchtime secrets, the Viet Deli serves a great version that you can takeaway. Or you can just make it at home to enjoy =)

Cream Cheese Frosting

Home made cream cheese frosting. My favourite frosting of them all!

Farm fresh cream cheese from Australia. The whole 500g pack goes in.

1 stick of unsalted butter from France. *hhmmm*

Then the sugar. I use icing sugar as it has the finest texture and this is a no bake recipe.

My little Kenwood mixer is hard at work on this jumbo batch of frosting.

Finally, after everything has been churned thoroughly, I add vanilla extract.

5 more minutes and my frosting is ready to be frozen for the Big Bake next week.

Porridge

The best porridge in Singapore has to be Chinatown's Tiong Shian. They also have an outlet near my place. Their signature dish is claypot frogs legs that is just fantastic with plain porridge. The only other porridge worth trying is the century egg version (i.e. pei tan chok) served at most Chinese restaurants' dimsum service.

Mooncakes

You know the Mid-Autumn Festival is around the corner when the credit cards start spamming you with mooncake offers from every hotel and major restaurant in Singapore. In the spirit of the festival, my family likes to gather together to sample the new offerings. To help guide you through the maze of offerings, here's a list of my personal favourites.

Number 1 is the yam paste mooncakes from Crown Prince Hotel that has closed down. In it's place is Park Palace Restaurant with the same flaky thousand layer crust with pure yam puree still warm within. I love it for all the same reasons we love the traditional Teochew dessert Or Ni. 4 pieces for $48. Number 2 is Carlton Hotel's mini walnut mooncakes. Nobody knows how they do it, it's the smoothest creamiest lotus filling with a rich buttery skin. 8 pieces for $35. Number 3 is Goodwood Park Hotel's D24 durian snowskin mooncakes. It's the king of fruits pureed and wrapped in delicious snowskin. Best served straight from the fridge as it's almost like ice-cream. 4 pieces for $50.