Monthly Archives: May 2012

Macaron lah Day 2: The curious case of the cracked macarons…

Standard
Macaron lah Day 2: The curious case of the cracked macarons…

The NyonyaCelup has started experimenting with the 5 MP camera of her new iPad as well as the iPhoto app.
Unless stated so, all pictures taken with said camera and edited with said app — except for the addition of frames & text, which iPhoto doesn’t seem to support.

The macaron project on The NyonyaCelup will henceforth be referred to as: Macaron lah.

The choice of terminology is pretty simple.

Don’t go! There’s more!

The curious case of the exploding macarons…

Image

Sacré bleu.

And the macarons went *boom*

Class, this is why one should never feed your macarons before popping them in the oven.

The picture is pretty self explanatory.

This wasn’t my first time making these tricky lil’ French buggers.
And honestly, this isn’t the first disaster I’ve had with them either.
But this really is the first time I’ve had them explode, quite literally.

Perhaps the oven was a wee bit too hot.

They still tasted good all the same
— once you got past scraping them off the parchment paper.

Love, The NyonyaCelup

Since we’re on a birthday roll… (Baking awesome vanilla cupcakes!)

Standard
Since we’re on a birthday roll… (Baking awesome vanilla cupcakes!)

So I started working with rolled fondant for the first time during my birthday.

As is evident by her posts — how ever little there may be — the NyonyaCelup is a very lazy cook.
She also has a fondness for speaking in the third person.

It would then be only natural, that I store-bought my fondant, instead of making it from scratch.
Honestly lar, show of hands: how many of you actually make your own rolled fondant, eh?
I was recommended a (relatively) big pail from Satin Ice by my friendly neighbourhood supplies shop, which really is rather big.
SIDENOTE: If you live in Malacca, you absolutely MUST swing by Baker’s Choice in Batu Berendam. Otherwise, Chang Tung in the Klang Valley area remains a traditional favourite.

If you’ve ever worked with fondant before, you will know that there really is only so much you can use to cover a cake.
Unless you go on a decoration overload.
So I was left with half a tub, or so, of white fondant; and little blobs here and there in various other colours.

What was I to do but to go on another impulsive baking-decorating spree.

Enter The Ultimate Vanilla Cupcake, courtesy of The Cupcake Project.
I’ve linked Stef in my Blogroll, but because I know none of you ever read it, I’ve linked her again above. 

Don’t go! There’s more!

Happy (Belated) Birthday to Me-eeeee…

Standard
Happy (Belated) Birthday to Me-eeeee…

Having spent the last 5-odd years of my life in Malacca,
I have had the pleasure of eating various mind numbingly delicious foods which would have otherwise been unheard of in other parts of Malaysia.
Whether the same can be said for the other states — especially for our separated sister up North — is debatable, but let’s keep it in Malacca for now, ok? 😉

One such food / dessert is sugee (pronounced soo-G, as opposed to su-gy) cake — which has its roots as a local Kristang dessert.

Don’t go! There’s more!

Regina Cæli ♥ Mary, Queen of May ♥

Standard
Regina cæli, lætare, alleluia:
Quia quem meruisti portare, alleluia,
Resurrexit, sicut dixit, alleluia,
Ora pro nobis Deum, alleluia.
Queen of Heaven, rejoice, alleluia:
For He whom you did merit to bear, alleluia,
Has risen, as He said, alleluia,
Pray for us to God, alleluia.

Regina Coeli (Edited)

If you’re Catholic, apparently, you should know that the month of May is devoted to our Holy Mother, Mary.

Don’t go! There’s more!

Ode to Gastroenteritis (Code Name: Project Yoghurt)

Standard
Ode to Gastroenteritis (Code Name: Project Yoghurt)

Gastroenteritis… GASTROENTERITIS! Oh, how I have missed using such professional-sounding terms!

gastroenteritis
gastro- meaning stomach; entero- meaning small intestine; -itis meaning inflamed; meaning stomach + small intestine + inflammed = diarrhoea and/or vomiting

It can be caused by an assortment of reasons, but that’s really not the right kind of conversation to start before a cooking class.

Yoghurt, besides being an unbelievably yummy and versatile ingredient in the kitchen, is also incredibly healthy.
Besides packing a punch in the vitamin & mineral department (think calcium, potassium, and an assortment of B-vitamins),
there are studies (somewhat) proving that regular consumption can help reduce blood pressure, as well as reduce the overall duration of an affliction of acute gastroenteritis — ta-dah!

Having said that, most of us are satisfied with the tubs of factory-made yoghurt that we can grab off the supermarket shelves
— but it doesn’t have to be that way.

You’ll be surprised at how (super duper) easy it is to make your own yoghurt at home.
Without needing one of those fancy-schmancy kits.

Don’t go! There’s more!