Since I brought my kids along, so no excuse not to bring them to Safari world, Bangkok. This park is huge and is divided into two sections we went first to the marine park which had many shows which included the dolphin show, sea lion show ,orangutan show,bird show, elephant show and etc. But we managed to watch few shows only.
This will be my last roll to enter Aspiring Baker's event. And this time i adapted the basic sponge from Anncoo jounal's blog, straight forward steps but still resulted a moist and soft Swiss roll, another good keeper.
I like to order Kung Pao Chicken (宫保鸡丁, Gong Bao Ji Ding ) when we take meal at Esquire Kitchen restaurant (personally i feel they serve best Kung Pao chicken). At the same time, I also like to cook this dish at home, and this dish is easy to prepare and yet very delicious..
Nowadays before I visit to one place, i will start doing some search for some good restaurants and places to visit in my blog list.
I saw Min's blog recommended this Fuji restaurant in Bangkok,
a classy, modern restaurant serves palatable Japanese cuisine at very affordable prices.
The other day I was stumbled up this pudding recipe, understand this is a famous pudding in Macau. Sawdust Pudding aka Serradura is actually a layered chilled dessert made up of a sweetened, vanilla whipped cream and crushed Marie biscuits. I immediately try out this recipe since this recipe requires all simple ingredients. I also missed Marie biscuits as I have so long did not eat this biscuit.
Nowadays it is hard to find a good and simple nasi lemak (coconut rice with sambal chili) that wrapped with banana leaf, brown paper with wax is widely use instead. We actually prefer those very basic and simple nasi lemak that comes with coconut rice and simple sambal chili and wrap with banana leaf.
I just realized that i have few dishes have yet to post it up, only so busy posting those baking items, hehehe. Today i would like to re-post this King of soy sauce prawn ( my old post here, poor quality of phone's photo) as this is one of our favourite prawn dish.
I have to quickly update what i learnt in Academy of Pastry Arts Malaysia in Day 2 since my memory still fresh..On the 2nd day, Chef Lejuene taught us on how to make the basic Sweet Pastry and Linzer dough, and few type of fillings-Ganache moelleuse, Almond cream, Lemon cream and Meringue Italienne.
I made swiss roll not more than 3 times but all were failed. When i know Aspiring Bakers #9 calling us to challenge making Swiss roll, i quickly search for a 100% success recipe, and i got to know the best recipe is from 孟老师 “美味蛋糕卷”.
Today, I made this choux with durian cream again after my family asking more as they have not eaten enough when i made this yesterday. They especially like the "Craquelin" that place on top of the choux, a thin layer of brown sugar crumbs. Thanks to Chef Guillaume Lejeune from Academy of Pastry Arts Malaysia for this lovely recipe which i learnt on the 1st day of "Tart" class that I attended last week.
When i posted Maeklong Railway market, few bloggers said this place look scary. Let me tell you this place i going to post here even more scary, see Desmond sitting on a tiger !!
About 3 hours from Bangkok by road (depending on traffic snarls) the Tiger Temple was an eye opener. It wasn't really a temple at all, but more a wildlife park with Buddhist Monks and lots of animals. There were deer, wild boar and other animals roaming the large enclosed land. They have about 90+ tigers in this temple.