ORDERING YOUR CAKES (updated). BAKING CLASSES (updated).

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NEWS

TEOCHEW RECIPE SERIES 1, 2, 3, 4, 5 & 6

MACARON CLASS ON 25th MAY 2008

(OPEN FOR REGISTRATION)

Rouleau with a difference . . . Choux Rouleau!

What will you do if you have this ingredients such as flour, milk, butter, eggs, salt and water? For me I will take the best solution, is to make some choux paste. Choux paste is the lightest, crispiest, airiest pastry, which can be use to make profiteroles, éclairs or savoury gougères.

It puffs up in the oven until it is eventually set by the heat. The airiness, in fact, is caused because choux has a high water content, which is turned into steam during baking and this forces the pastry shell outwards and gives it volume. What is really good about choux is that it doesn't call for any particular pastry skills, like lightness of hand or careful rolling.

I alway like to pipe choux paste on to a baking sheet but this time I decided to make something out of the ordinary, I had my choux flat similar to pancake shape. By having a flat choux, I can turn it into a rouleau, Choux Rouleau. Why? I guessed I might had been infected from the last rouleau baking class and got to say it was fun. I think I should start a class on the art of rolling!

In this creation, sliced strawberries, kiwis and vanilla mousse were used as the main filling but I got to say I already had some different filling in mind, for one, the durian mousse. I got to say this Choux Rouleau will be on my baking list this coming weekend as I got a few close friends coming over to dine . . . Love Sunny Yaw

COLOUR, TEXTURE & CREATIVITY ARE THE THINGS TO DIE FOR!

CUTE & ADORABLE FIGURINES



I have been working with these sugar paste figurines recently and had came up with many cute likable animals. They come in many variety of colours such as yellow, orange, pink, green and sit well on decorated cakes and even on cupcakes. I did decorate some on the birthday cakes I make. These sugar paste figurines are not difficult to make as they just need patient and time. They will bring lot of joy when you have one done.




BEAUTY & THE BEAST

I have been busy baking these large green and pink gorgeous macarons, these beauties come in deep striking colours, look alike jewel and yet so hard to resist as they are irresistible. They are so divine and yet a pleasure to have. Have a macaron bite, be the first to bite, an experience you can't ever resist!

GREAT PASTA COMES IN VARIETY

I was at this pasta outlet recently, Pasta de Gohan located at the new wing of the sunway pyramid shopping mall. This new outlet serves 72 types of pasta dishes and I only managed to taste some of these lovely and delicious dishes. To read more about our findings, drop by Have Food Will Travel.


SAN REMO PASTA CHALLENGE RESULT

We had been running the San Remo Paste Challenge in February recently and the winner choosen will win the lovely San Remo Pasta Pot. At last we have two winning recipes, read the details at Big Boys Kitchen

It had been a warm and busy week, I hope this coming week will be interesting and I am looking forward to my macaron class this coming sunday, 25th May! . . . . Love Sunny Yaw

TIRAMISU, MACARONS & ITALIAN DISHES ARE PURE LUXURY OF LIFE TO INDULGE!

Few weeks ago, I had a tiramisu class and it went on smoothly. This time we had yokesze, khim, jennifer and teckiee and I showed them how to whip up the tiramisu and green tea tiramisu. Before the class, I baked some lovely framboise creme tarte and tiramisu for coffee break. Before leaving the class, my students took their mini tiramisu cake and framboise creme tarts home!

Over the weekend I had baked this, macaron topped with coconut filled with palm sugar (gula melaka) cream. The macaron tasted good, crunchy the outside and soft inside. The taste of the gula melaka cream enhance the taste of the macaron shell with it's own distinctive fragrant smell. The next coming round of baking macarons, I will try durian, something I will defintiely love to have and I am sure same goes with the durian fans out there!

This coming weeks I will be introducing Master Chef Simon Sim from Palace of the Golden Horses, Mines, Kuala Lumpur. Master Chef Simon Sim had been cooking for more than 20years and his specialties and skills are on Mediterranean and Italian Cuisine. This is going to be a very exciting indeed as Master Chef Simon Sim himself will be sharing some of his secrets and cooking recipes with us soon at Big Boys Kitchen.


Love Sunny Yaw

Romancing De Cupcakes

I got a called from Christine of Eyeing on Happiness wanting to order some cupcakes well ahead of time specially for Fishball's birthday! Christine wanted something simple, yet delicious plus must be awesome and not too sweet. So I decided to do something basic and simple, vanilla cupcakes with creamcheese topping. Christine sms me later that night informing that the cupcakes were perfect and love them so much and so did Fishball, the birthday gal!

Here is the recipe the cupcakes I made that day!

Vanilla Cupcake

Ingredients
225gm Softened unsalted butter
225gm Caster sugar
225gm Self-raising flour
1tsp Baking powder
4nos Eggs
1pod Vanilla(scrap out the seed,use the seed)

Method
Preheat the over to 175C.
Place 15 paper cups in the muffin tray.
Place all the ingredients in a medium bowl and beat with an electronic whisk till smooth and pale, about 2 to 3 minutes.
Spoon the mixture into the paper cups.
Bake for 20 minutes.
Remove the tins from the oven and cool for 5 minutes.
Then remove the cupcakes and cool on a rack.
Store in an airtight for up to 3 days.
Proceed to decoration on your liking.

It is a simple cupcakes to make and taste lovely too, do try when you are free in your kitchen.

I know you must be wondering what I had been up to lately?
Well got to say it had been exciting and had been busy following some great master chefs cooking and tasting at their own kitchen, great right! So why not join me, just leave me your details on the comment, will make a few lucky draws later and those lucky ones will join me and the master chef cooking and indulge into those creations. You will never know where the next kitchen be!

. . . Love Sunny Yaw

The Art of Cooking with The Teochew Master

Lai Po Heen of The Mandarin Oriental Hotel, Kuala Lumpur is now showcasing the China's famous Teochew delights and flew in Master Chef Tony Gao from Guangzhou, China. On staurday morning, we were so delighted as we were part of the students in the MO Art of Cooking featuring Teochew cuisine cooking by Master Chef Tony Gao.

The class was awesome as we get to learn six different types of Teochew dishes such as the incredible combination platter, the aromatic pan-fried oyster, the mouth watering tai ji vegetable broth, delicious hand made twin ball, lovely fish noodles and sweetened honey potato and yam served with rasberry and chocolate sauce. I will be reviewing all the exciting recipes of Master Chef Tony Gao, at Big Boys Kitchen (RECIPES)

It was an exciting Teochew cooking class that I ever attended myself and am looking forward for more cooking classes at Mandarin Oriental Hotel. The cooking classes here are a great bargain as it is priced at RM168++ per person inclusive of a light breakfast and lunch. The next cooking classes that I am looking forward to are the Affair of The Spies with Chef Chintan Pandey from Mumbai on the 17th May and also The Irresistibly Thai by Chef Noppakorn form Chiang Mai on the 21st June. I would advice to book now before there is no more sits left.

Love Sunny Yaw

China's Famous Teochew delights at Lai Po Heen (1st to 10th May 2008)
For Cooking Class Reservation:
Please call The Mandarin Oriental Hotel: (603) 2179 8881

The Jewel of Cashewnut Macarons

I had been so tempted to try this out for sometime now and I had got them baked, the cashewnut macarons. I am a real die hard fan eating cashewnut as I find them fragrant and delicous! So this is my discovery!

On next saturday, the 10th May, I will be having a macaron baking class again on request. Therefore if you are keen and a macaron lover, do join me to have a great fun baking.

Time: 2.00pm-5.30pm (with an interval)
Date: 10th May 2008
Venue: Opal Damansara, Petaling Jaya
Price: RM220 (Prepayment Required)
Limited to only 6 person
(Demo + Recipe Pack + Coffee Break + Food Tasting + A Box of Freshly Baked to Take Home)

Contact & Register: email bigboysoven@gmail.com /sms 012 302 1269

1. Basic Almond Macaron with Cream
2. Hazelnut Macaron with Chocolat Ganache
3. Illy Coffee Macaron with Gula Melaka Cream
4. Black Sesame Macaron with Chocolat Ganache
5. White Sesame Macaron with Peanut Buttercream

Do book a place early before the class is full as to avoid any disappointment. It is limited to only six students.

Love Sunny Yaw

Everything She Wants for Mother's Day

A beautiful specially design cake is what she wants on Mother's Day this 11th May.

Chef Sunny Yaw from Big Boys Oven had specially designed two moussecakes to celebrate this coming special and perfect day, De Passion Fraise, Mary Poppin, De Passion Macarons and De Fraise Macarons.

Mary Poppin is a delicious refreshing strawberry moussecake decorate with a layer of strawberry jelly topped with chocolate ribbons and fresh stawberries (RM80/kg)

De Passion Fraise is a heart shape moussecake comes in two layer of fruit mousse, passionfruit and strawberry. Decorated with freshfruits, macarons, ribbon chocolat and sprinkles of white chocolate. (RM85/kg)

De Passion Macaron, almond macaron shell with passionfruit buttercream, Fraise Macaron, almond macaron shell with strawberry buttercream. (RM55/20pcs)

Any inquiries or orders please email to bigboysoven@gmail.com or sms 012 3021269

We do deliver with delivery charge within KL & Klang Valley

Champions League 2007-08

Tomorrow morning at 2.30 morning there will be a live semi-finals Leg between Liverpool and Chelsea.I am sure it will be an exciting match. Here is a Chelsea Football Club Cake I make for a Chelsea fan!

I will be watching too, Love Sunny Yaw