Category Archives: Food Porn

Macaron lah: (Almost) perfect…

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Macaron lah: (Almost) perfect…

So I planted a rosemary hedge over the weekend.
I already have one small bush, which is slowly getting kojak-ed by excessive use — rosemary potatoes are my fave, if you must know — and thought that a hedge might be a good long term investment.

Rosemary hedge

Note we had to fence it up because the Dog insists on burying everything in there.

I also thought that it’s high time I posted the pictures from Day 5 & 6 of Project Macaron lah.

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

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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.

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The curious case of the exploding macarons…

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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!)

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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. 

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Happy (Belated) Birthday to Me-eeeee…

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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.

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Babi and/or Ayam Buah Keluak

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Babi and/or Ayam Buah Keluak

Last week, my Babi and/or Ayam Buah Keluak recipe was interrupted abruptly by my tea break.
That and the fact that I roughly have the attention span of a goldfish.

Anyway, where were we…

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Super Easy Peasy Vanilla Ice Cream

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Super Easy Peasy Vanilla Ice Cream

A decade or so of fertility, and the pain it brings, teaches you that there’s nothing a lil’ ice cream sundae can’t ameliorate.

After baking a huge a$$ pavlova last week, I was stuck with 6 egg yolks, which were put to good use in a (super easy peasy — and I will use this word many times) home made vanilla ice cream.

Now, meringues are a very good excuse for making ice cream, or vice versa, depending on which was your original intention.

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