Un Pastiche

Archive for the ‘Chinese Recipes’ Category

Tricolor Chocolate Ogura Cake (三色巧克力相思蛋糕) or ‘Xiangsi’ cake

This is perhaps a very delayed post considering that I baked this some time ago when there was a fad to make this Ogura or Xiangsi cake on the local blogosphere but well, better late than never! Work is gradually slowing down, which is fantastic, because I will be going on leave from 21 December for a short holiday to clear leave (and to relax)! This will be my first Christmas

Luna Park, North Sydney and Hokkaido Milk Buns with Red Bean Paste (with tangzhong)

Over the weekend I finally had time to upload photos from my CF card (containing photographs I took while I was in Sydney almost 2 months ago) onto my computer. It made me feel a little sad, because those days were so carefree and for the month I was there, it was the first time when I didn’t have to study because I had no exams sit for and there

Pink Ombré Strawberry Shortcake

I have been rather remiss in posting this past few weeks. If you noticed, the last post didn’t have any pictures and the previous one on Levain Boulangerie consisted of photographs taken way back during Vesak. The ironic thing is that although I’ve been baking rather diligently the past few weeks (for a colleague who is my first huge (and paying) customer), I’ve been way too lazy to whip out the camera

A Review on Pineapple Tarts – attempting 6 different recipes and many batches

I had wanted to post this yesterday, on Chap Goh Meh, or the 15th day of Chinese New Year to round up the last of my CNY themed posts, but work came up and I couldn’t finish the post in time.So here it is, one day after the last day of CNY, which is rather apt as well since this is my concluding and round-up post for all the festive

Hokkaido Chiffon Cupcakes (北海道戚風蛋糕), and how to get to JB

I’ve had a number of emails asking me about how to go to JB, or specifically, how to get to certain baking shops in JB. As much as I love Malaysia, I must admit that public transport options in JB are pretty sucky, and taking buses to these baking shops I’ve listed can be quite a feat/hassle – since the bus stops are not exactly near those places (you have

Rose-shaped Steamed Pumpkin Bun/Mantous (南瓜馒头)

It seems like just a while ago that it was October last year, and I was struggling really hard to get back into the pace of life back in Singapore. I had been away for a year, enjoying il dolce far niente and it was hard to study again. Then, I still had not discovered the love of baking that I had within me, so attempting things what these mantous

Malaysian Monday #7: Non-baked Chinese BBQ Pork, or Char Siew (蜜汁叉烧)

The irony of this dish is that char siew literally means ‘fork roast’ in chinese, which is an allusion to how it was traditionally made – long strips of pork skewered on long pronged forks and then roasted over a charcoal fire; for this rendition of char siew however, I have opted to go with a non-bake method, which is essentially cooking it down on a stovetop, in a normal

Buttery Bread Rolls or Luo Song (罗宋面包)

The history of these buns (罗宋面包) are pretty sketchy, but from what I checked out on the Internet, there appears to be a consensus that the Luo Song bun refers to a Russian bun. Those who speak Chinese will understand that ‘Russia’ in Chinese actually does a lot like ‘Luo Song’. Based on the most detailed explanation I got off the internet and other readings here and there, this bread was probably

Malaysian Monday #6: Chinese BBQ Pork, or Char Siew (蜜汁叉烧)

If I had to choose a meat that I had to live with for the rest of my life, it will be pork. And maybe perhaps chicken being a very close second. I love pork, in all its variations, and one of my favorite ways of preparing pork is marinating it in a BBQ-ish sauce, to give me char siew. Living in Singapore (and Malaysia), I never had to make

Mini Snow Skin Mooncakes with Melon Seeds and Lotus Paste (冰皮月饼)

I can’t believe Mid-Autumn Festival is upon us already. In fact, the actual day will be tomorrow, 12 September 2011! Time really flies, because when Mid-Autumn Festival is here, it’ll only be a while before Deepavali, my mom’s & brother’s birthday, and then Christmas! Okay, I might be getting a little ahead of myself but the point is that the days really seem to fly by when you look back