Recipe: Japanese Light Cheesecake

Posted by vivien | Recipe | Sunday 14 December 2014 11:28 am
1,073 Total Views


A tried and true recipes made numerous time, previously documented in year 2008 blogpost




perhaps too much batter, or need to get a bigger cake pan


for this try, i added about 4 small “segments” of durian pulp into the cheese-milk-butter mixture before mixing up everything else, looks fabulous


looks cottony


need to flip it out from cake pan to be cooled, else there will be much water condensation on cake bottom if left to cooled inside cake pan


peeled away the baking paper for better cooling


recipe i used from Ai Wei’s My Story


2nd time making it


overbaked :( top part of cake is too near the oven top heat element


insides are fine, just outside slightly burnt


Moussandra Mediterranean and Tapas Restaurant, Solaris Dutamas (just next to Publika mall)

Posted by vivien | Kuala Lumpur and Selangor | Sunday 14 December 2014 10:55 am
1,064 Total Views


Salmon pate, not bad, probably made with cream cheese + salmon


Egg topped with some pepper sauce


Warm garlic bread


Seafood paella, quite nice and filling

Address: Moussandra Mediterranean and Tapas Restaurant
A1-1-8 Solaris Dutamas 1 Jalan Dutamas 50480 Kuala Lumpur Malaysia or
+6 03 6206 4999

Post by other blogger:

Best Restaurant to Eat

The Gemini’s Stories


Recipe: Pavlova topped with strawberry and cream

Posted by vivien | Recipe | Sunday 7 December 2014 10:41 am
2,418 Total Views

Recipe improvised from My Inner Foodie

175g egg white
175g sugar
2 tablespoon cornflour
2tsp white vinegar
Preheat 160celcius
Spread to 10cm diameter meringue and bake in 120 celcius for 90 mins or more


1) Make the pavlova HIGH, but don’t pile too high, follow the diameter mentioned in recipe. MUST beat egg white till STIFF peak, else the meringue will flatten and widen during the baking/cooling process

2) A lot of recipe specifying to leave meringue to cool in oven to prevent pavlova shrinking due to cold air, i try to place a gap on the oven using a fork or something, then wait till the thermometer in oven showing oven temp to much lower temp

3) Once the meringue is cooled, must store somewhere “safe” and not on counter top, as ants will definitely come. This coming from experience. Experience the horror of looking at perfectly baked crispy meringue all covered with ants. Oh no!

4) Meringue will weep (watery-looking sugar crystal sweating/weeping down the side during baking process) caused by sugar not fully incorporated, remember the beaten meringue felt slight grainy with unincorporated sugar when I touched the whisk before shaping the beaten meringue into disk to be baked

5) Try putting the pavlova in the middle of oven. For meringue, i normally put the baking pan into lower end of the oven fearing the top of pavlova will brown too much, ending up, the bottom of pavlova become very much crispy (see the bottom most picture of this post), while top not yet became crispy. Just put in middle rack, and if the top become too brown, just top with some baking paper.



looks not bad


Above is 2nd try using below recipe: I used 4 egg whites and only 130g sugar, it turned out all marshmallowy and does not have crispy exterior :( Looks good, tall, but it is actually sticky soft outside, and not nice! The outer is supposed to be crispy


For the above third try, i finally tested a good egg white to sugar ratio (ie same weight for egg white and sugar):  175g sugar, 175 egg white, bake 2 hours 120 celcius. The previous try of lowering the sugar use too much wasn’t working to well, anyway, this is easy to remember: same amount of egg white and sugar

The use of 4 egg whites stated in most recipe can be very vague, some eggs can be larger than others…


4th try: successful with crispy exterior and mashmallowy center, although it looks very crackly outside



looks pretty top with strawberry and blueberries






bottom too crispy as i baked in lower rack


Coliseum Restaurant, Midvalley Megamall

Posted by vivien | Kuala Lumpur and Selangor | Sunday 7 December 2014 9:19 am
2,397 Total Views


Weekday lunch farewell lunch with colleagues, above is weekday set lunch special


sizzling fresh water prawn


house specialties




vegetarian Hainanese Fried Mee


grilled chicken


my lamb chop, very generous with 3 big portions of tender lamb pieces


Sizzling whole spring chicken, size not too big although it is whole chicken, Nando’s taste better though


Sizzling lamb and chicken

Overall, food not bad, can try.


Recipe: Ameretti Cookie

Posted by vivien | Recipe | Sunday 7 December 2014 9:05 am
2,382 Total Views

Cringed listening to myself, couldn’t bring myself to do it :P

Made these once before, and it were so good that warrant another session of making it since i have so much of ground almond leftover from my overzealous buying of it for macaron baking previously.

For this time of using ground almond, the cookie turn out quite chewy and sticky in the middle

For the third time making it, i double triple sift the ground almond and use only the coarser almond, and it turns out less sticky. For a healthier version, i reduced the sugar much as below:

3 egg white

280 ground almond (coarse)

60g sugar

dash of sea salt


recipe for 1st try, refer to earlier written one for 3 egg white (2nd try, with less sugar as well)


1st try




2nd try with coarser almond


egg white




before baking


after baked.

Both try doesn’t appeal to me so such, there is some chewy sticky nougat feeling which i not so fond of, 1st time making it still a charm, 2nd & 3rd not so. Don’t know why first time i made it was so nice


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