uR rEsiDent CheF

Bread Creation in Progress

noreply@blogger.com (SheR.) — Mon, 13 May 2013 09:00:00 +0000

This is my satisfied creation number one. #Carrot and #Walnut Loaf. Watch this space for more from my Bakery!

Hi! I am a Baker!

noreply@blogger.com (SheR.) — Tue, 26 Mar 2013 09:04:00 +0000

Nice of you to drop by my blog that has been dormant for a while. Nope I have not given up my passion that I've devoted my entire life pursuing. I am always a student in the baking trade always learning something new each day in the world of Baking.

Baking excites the senses. The aroma of freshly baked breads and buttery pastries makes me want to jump up from my seat and dash straight to the oven. The beauty of wonderfully adorned cakes lights up a bakery display instantly. Of course, nothing is more satisfying than ripping through a perfectly baked Baguette. The combination of crusty exterior and a chewy soft interior sets of fireworks in my mouth. Not to mention, the fluffiness of Chiffon cake will remind you of heaven on earth.

For years, I have been searching for a path that I might follow. A Baker's way as I would like to term it. Some bake for pure joy of producing perfect loaves. Others take the exquisite path of making the most beautiful creations that look like works of art. My baking journey took me on various paths and each experience is magnificent. When I see a baker smile, I see the love for his trade through it.

Now I could finally say I could see where my path is heading, my very own Baker's Way:

"Simple and basic techniques are used on each baked good. No gimmicks and no nasty things are added. Choose ingredients that are fresh and reflect the season and locality. Taking care of those who don't used to have the privilege of savouring desserts like the average person. Last but not least, making confections that are delicious and healthy so it could be enjoyed by all."

Sugar Free? Think again!

noreply@blogger.com (SheR.) — Fri, 22 Feb 2013 09:09:00 +0000

Research shows that people who consume "Diet" or "Sugar-Free" sodas have an increased risk of developing Type II Diabetes. Read this link.

To me if you are on a diet and you consume "Diet" sodas, it is as good as self-denial. Watch your diet by consuming products of nature. Not artificially sweetened stuff.

Do you agree with me?

Blogging On the Go

noreply@blogger.com (SheR.) — Sun, 22 Jul 2012 05:22:00 +0000

Blogging from my mobile. Let's see how far it goes.

Chinese herbs and medicine

noreply@blogger.com (SheR.) — Tue, 27 Sep 2011 07:08:00 +0000

Have a Scone!

noreply@blogger.com (SheR.) — Thu, 22 Sep 2011 06:09:00 +0000

Frankenfoods return with a vengence!

noreply@blogger.com (SheR.) — Tue, 21 Jun 2011 04:52:00 +0000

Franken-pears, anyone?

It's been a long silence since I last wrote about Genetically Modified Foods or Frankenfoods. What prompted me to ponder this morning was a slice of wholemeal bread. It would otherwise be gobbled down without questioning if not for my Mister's query about the weird texture of breads that we have nowadays.

So I began the usual process of questioning the source on Google till I chanced upon GMO Wheat. Reading with disgust how our consumers' voices are muffled by a few mighty GMO enterprises that could dictate the US laws. I may not be an American citizen but speaking as an outsider. In Singapore, where I'm currently residing, there are no laws to govern any sort of GMO labelling. See this link for more information about GMO foods that could already be on our plates! I do hope my voice as a global citizen could affect the decisions of many who read this article to let their voices be heard so GMO foods should be banish to way they belong.. the labs!

What is GMO? Science has reached a new frontier where we could alter the genes of almost anything so that we can "play God" and breed (or cultivate) only the best for our consumption. This sounds to me to be the equivalent of Hitler's idea of creating an Aryan race! How does it sound to take human genes and play with them the same way like our foods?

Many sources will tell you that we do not yet know the effects of GMO foods in our diet as we have not been consuming GMO foods long enough to tell. But an article that I found which I will post here suggested that we may already be suffering from the effects of these GE microorganisms!

Now I think I've said enough, it is up to you to make the decision. Hope you join us in this voice against GMO future!

Read and sign the petition to make a difference!

A filler

noreply@blogger.com (SheR.) — Wed, 01 Sep 2010 09:21:00 +0000

I'm trying to fill in the silence that has filled this blog for a while. I've been absent from the blogging world but am still reading your comments (if they are not spam). I've also taken a long break from the profession that I adored and let myself take a body and soul take a well deserved pause. The main reason is I have realised that much of the hard work put in by chefs in here are not appreciated.

When will I be back in the kitchen? Only time will tell.

Hey Lemon!

noreply@blogger.com (SheR.) — Fri, 21 May 2010 12:44:00 +0000

What's with the Sour Face? Cheer up it's a Friday.

Yes, finally back with another blog entry. Today we are on the topic of Lemons. What comes to your mind when you think of a Lemon. Sour? Lemonade? Lemon Tart? Or Air Freshener?

For those who did not realise, the humble yellow citrus fruit we fondly call the Lemon is one of the most useful fruits on earth. Wikipedia will tell you that Lemon is a small evergreen tree belonging to the Citrus family. The Citrus Family refers to sourish fruits like our dear Lemon to Orange. This Family is packed with power Vitamin C that is excellent to boost your immune system.

This fruit is native to Asia. India being the largest producer of Lemons (according to statistics on Wikipedia). The name Lemon is derived to a much older Persian name of Limun. However, no one is sure where the tree originates from.

This lovely tree can be seen in most Croatian gardens. Being evergreen, the tree can withstand the harshest winters in the mediterranean region. You can still see the pretty fruits dangling on the trees like christmas decorations. It is a lovely sight in winter especially when the cold reduces most trees in the temperate regions to bare sticks.

If you think Lemons taste pretty much the same, you will be surprised when you come across a Sicilian or Dalmatian Lemon. These Lemons are plumper and more orangey than the usual Lemons we see in the market. The taste of these southern Lemons are slightly less sourish.

Why do I say it is the most useful fruit? You see, not only can we use the Lemon Juice to make wonderful pastries and Lemonade. A slice or two of Lemon is great decoration for a glass of cocktail or makes a nice cup of tea refreshing. In Croatia, some caffee bars serve sparkling water and Cola with a slice of Lemon. The zest or rind of the Lemon Fruit which contains citrus oils is not only added to the rich New York Cheesecake, it can be used to make essential oils for aromatherapy purposes.

Check out my Cake recipes for Lemon-inspired creations.

In the supermarket aisles, we can find cleaning products that contain Lemon scent. Doing a quick google, you can get sites that teach you how to remove room odours using Lemons. Not forgetting Lemon juice itself has bleaching qualities too.

Here is a site with some handy lemon tips.

You can check out the Nutritional Value of Lemon here.

I bet the next time you look at the Lemon, it will never be the same again.

Blog Blog Blog

noreply@blogger.com (SheR.) — Mon, 03 May 2010 05:38:00 +0000

Here I go again. Another attempt at starting my Blogging momentum. And for my concerned mates, I am blogging .... still.

So let's start off with something rather.. French. Oh yeah.. my favourite cuisine. Sweet, Chocolatey, smooth and soft. When I ordered the cake with the lady at the counter, she was almost embarassed to confess that she couldn't pronounce the name of the pastry. As featured in the picture, this innocent looking chocolate cake...or dessert is name Praline Moelleux. In French, the "e" on the Praline is accented.

Praline is a like a reputable lady in the pastry world. A little dose is what it takes to lift the overall flavour of the dessert. Yet, it is so subtle to the palate. Praline is simply sugar coated nuts (Hazelnuts, Almonds or Pecans). Praline paste is usually a thick gooey hazelnut paste that is excellent with Chocolate tarts or truffles.

I've found a similar recipe to the one that I've eaten in the cafe. Have a go at this Chocolate Praline delice. It's a definite winner at any dinner party!

Be back another time. Eat well and Enjoy life!

Business Ethics?

noreply@blogger.com (SheR.) — Tue, 06 Apr 2010 13:08:00 +0000

Just had a terrible dinner at a local coffeeshop .. we called it a Kopitiam. Do not mistaken it for a cafe. It's simply a place where the locals hang around for meals and coffees less the sophistication of a cafe. Why do I say the meal was bad? Oh well, Ur Absentminded Resident Chef had forgotten that she had no cash left in her wallet when she ordered her food. So she told the stall owner to hold on to the plate of rice and ran off to a cash machine. Minutes later when she returned to pay for her food. She had happily settled down to enjoy her food only to discover the stall owner had gave her stale vegetables.

At this point, what would you do if you were me? Confront the stall owner and demand for a plate of (possibly) stale food or eat in silence.. picking those parts that weren't sour? Whatever the decision is, I had chose to suffer in silence and not to frequent the stall ever again. No matter what happened, shouldn't the stall owner possess a minimal level of business ethics in such circumstances? This is not the first incident in Singapore. We had encountered stall owners that tried to cheat us for a few cents more by attempting to forget our change or give us bigger portions than what we've ordered.

Business Ethics? What have happened to it? Why is there a decreasing level of morality practised in the Food and Beverages Industry?

Notes from the Chef's Office: Challenge for the industry

noreply@blogger.com (SheR.) — Fri, 12 Mar 2010 05:17:00 +0000

Another week flew past without us noticing, It's Friday again. And while most contemplate where to party after their work, most Food and Beverage industry workers especially in the Restaurant business, will be slogging our weekends away. Before the weekend even started, we will be slaving to rush out the last minute orders for the food supplies to cater for the reservations and walk-in customers for the weekends. Just for those who have no idea of how the Industry operates, the rule states that there will be no deliveries for food supplies on weekends. So that translates to: If you do not place order for sufficient Seabass, your head chef or restaurant manager will give you a piece of his mind when a disappointed customer complains. However, the new and over-zealous might put an order for too many Salmon and he will also be put on the hot seat when the cost of food spoilage piles up.

Let's return to the topic to close the end of this week: The Biggest Challenge... for the Industry. What could it be? The Customers? The Stress? The Cooking? Nope. It's the ability of the manager to retain staff. In this Industry where the working hours are treacherous and mostly stressful, not many with whatever level of passion can last long. Most of the time, the owners of F&B businesses will face the problem of staff turnover. Staff leave for multitude of reasons: the inability to handle the stress, the boss or management is giving him/her problems at work or simply the staff was proposed a better salary elsewhere.

How much should the boss be paying the staff to retain them? Sometimes, monetary value of the job may not be the sole reason. Job satisfaction or the other staff working the company could be contributing factors too.

So I've learnt, there's more to running a business than just delivering the products. I welcome your comments on my post.

Ur Resident Chef signing off for the week. Eat well and stay healthy.

Losing direction? Back to Square one!

noreply@blogger.com (SheR.) — Mon, 08 Mar 2010 06:43:00 +0000

This post only purely from my observations and this industry. It should not serve as a guide of any sort.

I've seen a few businesses come and went recently (and even worked in one). Some had great potential but others were doomed to failure from the start. From what I observed, here are a few factors that sent perfectly healthy business to its grave: Management, Staff, Location and Products.

However, I reckon that once a business loses its direction or focus on what it really wishes to accomplish, it is slowly digging a hole for its own demise. The business owner needs to be focused on which target group of customers he wants to capture, what does he want to accomplish when he started the business and so on. I can't elaborate much as I'm still pretty inexperienced in this line. I welcome comments on this particular area!

Back to regular blogging from the Chef's office tomorrow. Take care and eat healthy!

Writing from a chef's office

noreply@blogger.com (SheR.) — Fri, 05 Mar 2010 14:28:00 +0000

Oh well, that much I wish to do in the near future. Yeap, I've switched to a chef job again. Cooking is back on the menu. But I hope it doesn't stay as the main course. And appetiser or antipasti or entree... whatever you call it in your language.

New job is challenging and involves menu planning which I had prior experience in my previous hotel job. It is real fun brainstorming up new items to put on the menu especially for a small establishment like ours at the moment. But the tough part has to be costing. Yeah.. it's the most vital ingredient in the process. Without knowing how to do costing, a business can go bust pretty soon.

I hoping to continue my thought process by documenting my thoughts on this weblog and hope someone finds it useful somehow like how I learn the business process now.

Till the next page off the chef diary, eat well and stay healthy!

First post for 2010!

noreply@blogger.com (SheR.) — Fri, 05 Feb 2010 14:38:00 +0000

Hoorah!! I've finally written my first post for this new decade. I was totally drained by my previous job that I couldn't find any more brain (processor) power to blog. Yes, just in case you do not know, blogging is more than a hobby. It takes dedication and time to write a decent post.

Apologies for not following up on my wedding cakes. I do hope I can find some time soon to blog about it along with some more closeup pictures of the mini cakes.

For this post, I shall dedicate it to one of my favourite foods of all time - Roti Prata. It's not hard to find a link on this food item on Wikipedia which I'll attach here. That simple Indian pancake made from the usual ingredients of flour, water, egg and ghee (clarified butter) is simply to die for especially at 3am after a whole night of dancing at the club. From my observation, this dough is carefully mixed through in a large basin. Then the skillful Prata maker (for the lack of a better word) will divide them into palm-sized dough balls which are left to ferment (note that there is no yeast added) probably to develop the flavour as with most doughs. Before the frying the dough, the Prata maker will press the dough flat with his palm then flip it till it's paper-thin. This requires tremendous amount of experience as the dough must not be rip. Afterwhich, he would fold the 4 corners inwards to form a square piece of pancake. This will then be thrown onto a hotplate and fried with ghee till crispy. Once done, the Prata make will remove the pancakes and stack them on top of each other before giving them a good squeeze to give them a lighter texture. For additional ingredients, for example Egg or the more innovative Cheese, the ingredients are added before the pancake is folded.

Traditionally, the plain ol' Roti Prata is served with a dish of Kari Kambing (Lamb Curry). Now, the variants include the kids' favourite of white sugar to ice cream!

Recently a mate of mine has enlightened us that a "Plaster Prata" means a simple Plain Prata with a egg cracked on top once it's crispy!

Having gone on a short trip across the Causeway (Malaysia) this week, we have savoured the Roti Canai which is done in a similar fashion. What a wonderful experience with a plain pancake that can be enjoyed in many ways.. sweet or savoury. Roti Prata or Canai captures the hearts of many Singaporeans and Malaysians (and we have to include Croatian on the list now)!

Me and my Wedding Cakes

noreply@blogger.com (SheR.) — Tue, 01 Dec 2009 13:01:00 +0000

I made them myself! Look at the proud Patissiere Bride!

Why do we visit IKEA?

noreply@blogger.com (SheR.) — Tue, 17 Nov 2009 10:44:00 +0000

To buy cheap furniture? It's cool to be seen there? Nope. For us, the answer is SWEDISH MEATBALLS! These lovely balls made from beef and pork served with a creamy brown gravy and cranberry sauce are to die for no matter where we are in the world... from London to Singapore. IKEA's Swedish Meatballs answer the calling! Ooo hhooooo!!

So that brings me to ask.. why are these meatballs so delicious? What makes them so special? As usual, I started asking around.. and fortunately I got a very Swedish answer... apparently every Swedish woman has her own version of Meatballs recipe passed down from generations??! Unbelievable? I don't know. She did share her recipe with me after much bugging from me. (Unfortunately, I have not tried it out.) Let me share my recipe with you real soon.. I promise.

So are you Swedish? Do you have a secret Meatball recipe?

Singapore Flavours: Wan Ton Noodles

noreply@blogger.com (SheR.) — Sun, 15 Nov 2009 06:05:00 +0000

Yes, I'm back for a quick post. Mr M has finally arrived in Singapore and he has been busy exploring Singapore food with me. Feeling real touristy in my homeland... We have snapped food pictures that maybe some of you might find interesting and try it out when you pop over to Singapore!

Here's the first which can be found in most food courts and hawker centres at a relatively cheap price.. the Wan Ton Noodles. Wan Tan or Wonton seems to have its origins in China. It refers to the meat dumplings wrapped in a pastry known as the Wan Tan skin. It's yellowish colour is derived from an additional ingredient unlike Pasta (from Egg Yolks) known as Alkaline (or Lye) Water. This also lends a flavour and texture not found other types of noodles.

These noodles are cooked in boiling water and then tossed in cold or iced water to prevent overcooking. The experienced cook is able to tell how long to cook those noodles so that they retain the springy texture. It is then lightly tossed in a sauce made up of soy sauce, vegetable oil or lard, chilli paste and even tomato ketchup. The recipe varies from stall to stall. A few pieces of Char Siew (sweet roasted pork) and Kailan vegetables (blanched) are added to complete the dish. Certain stalls throw in a few deep fried Wan Tan. Other simply serve a bowl of Wan Tan soup with your noodles. Personally, I love to add a few pieces of Green Chillies (preserved in Vinegar) to the noodles. Else simply enjoy this dish the way it is.

Hope you like this introduction and be back for more.

It's been a long time..

noreply@blogger.com (SheR.) — Fri, 23 Oct 2009 09:44:00 +0000

...Since I last blogged. With work and wedding preparation taking up most of my time, I spent the rest of my available waking hours with my family and friends. Now I understand why certain blogs are left stagnant for months without a single post.

Let me leave you here with a picture of our local limes (about 2cm in diameter) which is sometimes referred to as the calamansi so as not to be confused with the other limes that we have on the market. In one of my previous posts, I have mentioned the different types of lime and have promised to post a picture of the calamansi. So here it is, picture is captured in my aunt's garden.

Thanks for visiting. Continue to eat and stay healthy!

Speaking of Sate and Satay

noreply@blogger.com (SheR.) — Thu, 24 Sep 2009 04:51:00 +0000

After savouring the sweet Indonesian Sate, my inquisitive mind began to question where this simple yet delicious dish originates from. Thanks to Wikipedia, it has provided me with the answer. Satay has its origins in East Java, Indonesia. The trick of producing the satay lies in the marinating of the meat and the dipping sauce. The original Indonesian version is sweeter due to the Kecap Manis (Sweet Soy Sauce). The dipping sauce is primarily a mixture of chillies and peanuts. The spices used differ in each country and even in the different regions in Indonesia itself. The marinated meat is then threaded through skewers and grilled over charcoal flame.

You can read more about the various Sate or Satay in this Wikipedia article.

In Singapore, the Satay in Singapore differs according to the ethnicity. Typically, the Satay made by Malays has a pronounced taste of Galangal (a type of Ginger). The Satay dipping sauce has a much coarser texture due to the abundance of chopped peanuts in the sauce.

A simple dish that packs a mouthful of flavour. The Satay.

Land of Sate Ayam and Babi Guling

noreply@blogger.com (SheR.) — Sat, 19 Sep 2009 07:22:00 +0000

I'm back from my vacation. Where did I go? As the title suggests, it is somewhere close to Singapore. Besides the sun and sand, certain foods left a memory on my palatte.

Let me leave you with an image of Sate Ayam. Be back for more food adventure.

Yet another filler post!

noreply@blogger.com (SheR.) — Tue, 08 Sep 2009 02:54:00 +0000

Straight from the tree.. couldn't get any fresher than this!

Sorry for the absence. Been terribly busy catching up on family time. I'm back to work at the Japanese confectionery (my dear mates, you should know where by now!). And it'll be quite an experience as my boss exposes me to Japanese style confectionery.

For those who have not experience the Japanese standard of customer service and their keen interest in producing only quality products, let me introduce them to you in my post. I would not say customer service is deeply rooted in their culture but rather they are able to put themselves in their customers' shoes in ever aspect of their businesses. From the simple greetings to packinging of their products, they will never miss out any single detail that "makes their customers' lives better" when using the product!

So with this extreme attention to detail, Japanese chefs and cuisine are highly commended worldwide. No matter what they cook or bake, one is sure that it is definitely tasty and pleasing to the eye. Therefore, Japanese confectionery is well known for being real pretty to look at. Japanese cakes are usually light (emphasizing on sponges and especially Chiffon cakes) and simply filled with the freshest ingredients such as fresh berries and fresh cream.

Ur Resident Chef will be back to introduce more flavours and cuisines of Asia. Be back and stay tuned!

Oh my I forgot my camera cable!

noreply@blogger.com (SheR.) — Wed, 02 Sep 2009 05:47:00 +0000

Oh my dear dear readers and friends, I'm here in Singapore. For those who visit this blog for my latest adventures in Singapore but were disappointed to find a blog left with no new posts for a week, I sincerely apologise. I am back to blog but I do not have any pictures to accompany my posts as I have left my camera cable in Croatia?! Oh my... but don't worry. The new camera will be joining me in a few months' time. So I hope you don't mind the terribly boring old pictures on this blog and the lack of new ones.

And now we are back to regular blogging from Singapore.

Inspired Confection: The last cake in Croatia

noreply@blogger.com (SheR.) — Sun, 23 Aug 2009 15:43:00 +0000

This is probably the last cake I'll bake here. So I decided to stick to Cheesecake which is our favourite. And since berries are still in season, we happily bought a punnet of fresh raspberries from the supermarket for this cake.

Don't be mistaken. The red coating on top is no glaze made from Gelatine. It is simply fresh raspberries cooked with sugar till thickened and poured on top of the baked cheesecake. It has the same tangy flavour without the jelly texture associated with gelatine-based glaze. And yes, the quickest solution for the lazy patissiere!

To be honest, I'm still having problems with the crust. One that is firm enough but doesn't set rock solid when chilled. Perhaps I'll stick to graham crackers in my next recipe.

And that marks the end of my post for this part of my journey. Ur Resident Chef will be blogging from sunny and hot Singapore next week! Ciao!

Mum!!! My Oats are GREEN!!!

noreply@blogger.com (SheR.) — Mon, 17 Aug 2009 11:48:00 +0000

Have your cooked oats ever look like a science experiment or straight out from a witch's brew? The researchers at USDA’s Agricultural Research Service’s Wheat Quality Laboratory might have the answers.

Apparently, cooking oats and oat products in Hard Water will produce finished products with a greenish hue due to the presence of Baking Soda used as leavening agent in baked products.

So mummies, stop worrying now!