Le Trianon Cakes, The Curve Shopping Mall

Posted by vivien | Kuala Lumpur and Selangor | Sunday 5 July 2015 10:56 pm
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317 Total Views

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They sell only 2 types of cakes, both are chocolate cake, one of it being Chocolate Heaven, the other is their signature called Trianon

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2 branches, first one is in Citta Mall Ara Damansara

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Trianon slice cake, RM9.80, it is not bad, but do find the whole cake quite hard, perhaps not properly defrosted yet. Bottom is crunchy-cereal base. Otherwise, the chocolate taste is nice.

Address: La Trianon Cakes
Lot IT-003A Tunnel Link B1,
The Curve,
Jalan PJU 7/3, Mutiara Damansara,
47800 Petaling Jaya

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Eat Drink KL

Sun, Sea and Sand


 

The Zun Express, Midvalley Megamall

Posted by vivien | Kuala Lumpur and Selangor | Sunday 5 July 2015 9:13 pm
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344 Total Views

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A restaurant reputed to use no msg in their food, basically homely food like soup, even hokkien mee available here with pork lard. There are under Eu Yan Sang, so no surprise that there are serving quite decent soups.

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tea egg, one of the better ones out there

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The Gui Ling Gao is really bitter, need to add honey to sweeten it

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soup menu

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more soup menu

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dishes

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main dishes: porridge and rice

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noodles menu

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dessert & snack

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beverage menu

The food here are not bad, refer my previous post on Zun Express for more dishes tried, i really like their homemade hot chrysanthemum tea, boiled in house everyday, only available around 1pm onwards.

Address: The Zun Express (near Big Apple Donut)

LG, The Gardens, Mid Valley City

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Carpe Diem by Joie De Vivre Lass

monkeY eYe

Eat to Live or Live to Eat


 

Penang Road Famous Teochew Chendul, Sunway Putra Mall

Posted by vivien | Kuala Lumpur and Selangor | Sunday 5 July 2015 8:57 pm
345 Total Views

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there have many branches, this one is in Sunway Putra mall, a new shopping mall which just soft launched recently

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a nice refreshing cendol which is not overly sweet. Satisfying enough even though probable no real pandan is used in making the greenish cendol

Address: Teochew Chendul, Sunway Putra mall

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Vkeong

Chillout, Soulout & Freakout


 

Malaysian Institute of Baking MIB 3 months short course – Certificate in Baking

Posted by vivien | Kuala Lumpur and Selangor | Monday 29 June 2015 1:17 am
1,819 Total Views

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I took a 9-weeks (18 session – Saturday and Sunday) Baking course in Malaysian Institute of Baking MIB early this year. If you can spare 9-weeks of consecutive Sat/Sun, do go for this baking course which has attendees as young as high school graduates to as elder as retirees, and cost only RM2,988

Have it not because of the schedule not really suitable for me, i would have taken the second part of the course which is “Advanced Certificate in Baking”, also for the same duration of 9-weeks course, for RM3,088

Above is the course schedule

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first day of class, and we were given a big tupperware to bring back our baking loot, 2 booklets, 1 apron and a recyclable carry-on bag

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bread class, each group measuring out our own sponge mixture – flour + water + yeast left overnight in fridge, which will be mix with more flour etc. Using sponge is said to make the final bread product have better taste (similar to usage of levain in sourdough), texture/structure, volume. It also shorten the final rising time of the bread

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mixing dough

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Our group has 2 assistants who teach us during practical session. All of them are current MIB students.

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4 students in our group, me included, each of us shaping our own bread dough

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lunch is served, Saturday lunches are mostly pizza like above, there are piping hot and i had many of it.

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nice when hot before the cheese hardens

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eating while Mr Don our tutorial teacher and also our lead teacher in practical session. Here he is teaching us how to braid dough

 

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doing braiding, can be made with 3 or more bread strands, it is not easy to roll uniformly-shaped long bread strand for making bread-braid

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all our sandwich loaf out of oven

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the breads for our group! So much bread

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My bread from just 1 class, was having so much bread every week, then it was pastry overload, then last module is cakes every week

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My favourite wholemeal bread recipe, really nice, although it is quite a commercial recipe using bread improver

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chocolate bread dough

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practising 5-strand-braid

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Misc bread: sausage, red bean, coconut etc

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us “washing” flour mixture to find out the protein/gluten percentage of flour. 100g of dry flour gets 39g gluten above, dividing by 3 meaning the flour has 13% protein/gluten

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chocolate swirl bread & braid-bread

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misc bread presentation

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each bringing our own bread loot back

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doughnuts!

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our other chef instructor frying the doughnut for all of us

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decorating donuts

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our creations

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our group’s bread: german muesli and carrot bread

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Bread overload for those few weeks

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the curry puff filling is really nice, the curry puff skin is really nice as well, but not so healthy as it is made with shortening, prefer if it is butter, but then it won’t be as crispy. The kaya filling is too sweet

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our curry puff and kaya puff

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this is how much each of us gets after the class, so many, but that’s is also i think one of our group member not wanting to take back so many of the puff on this particular class

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pie and tart making

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blueberry tart

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lattice style

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Viennese cookie

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so much, the below is Florentine

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i think this is almond tart

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cream puff, each of us get 2 boxes

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chocolate cookie, i find this is just ok

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whole classes’ cookie waiting to be put into the oven

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rolling puff pastry

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making vol au vent

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apple pie bottom right, the rest are sausage roll, tuna puff etc

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Our palmier on the left didn’t look so good, made using leftover scraps of puff pastry dough

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i think that’s fruit cake at the back

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glycerine, the recipes here are mostly industrial style, as in how to make the cake moist, last longer, soft, cost effective etc etc like those sell in shop. Some may complain the recipes aren’t nice enough etc, using the best, butter instead of shortening etc, but i am okayed with the recipes here, we are mainly here to be introduced on how to make various pastries, we can of course make our own substitution removing artificial additives to make them more homey and natural.

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lunch: pizza and garlic bread

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i think this is butter cake, i find the butter is too light, chiffon-like, prefer slightly heavier butter cake

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our loots of the day

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cake overload for few weeks, the almond sugee cake is really nice

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measuring S.G. Specific gravity

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Our cake is too crumbly, as the SG is probably too light from beating too long

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cherry jam for black forest cake

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assembling black forest cake

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piping whipped cream on outer, and filling the inner part with chocolate ganache

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Chef Don demonstrating how to assemble a black forest cake

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putting on chocolate rice

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making chocolate decor for cake

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chocolate decoration for side of cake

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chiffon

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chocolate cake

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chocolate mousse with chocolate decor made earlier on the side

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i think this is chocolate beetroot cake

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cream cheese frosting

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chocolate walnut cake

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making carrot decoration

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carrot cake

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my chocolate cake

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chocolate cupcakes

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almond tuile, it get soft too fast though, i have another recipe which is better than this :)

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making baguette!

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proofing baguette

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making baguette the old fashion way and the better way, instead of those industrial baguette pan

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making slashes

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french country bread

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making swan choux pastry

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i am gifted a piping tip! the perfect size for making choux pastry

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ideal top and bottom heat for baking baguette

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nice baguette made the old fashion way

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top with oven dried tomato, yum

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ideal temp for choux pastry/cream puff

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later baking stage of choux pastry

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components of swan cream puff, head and neck on bottom left, tail of right, top roundish is for making basket shaped cream puff

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other course available

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Go try

Facebook: Malaysian Institute of Baking


 

Choong Kee Kampar Claypot Rice, SS22/25, Petaling Jaya

Posted by vivien | Kuala Lumpur and Selangor | Sunday 21 June 2015 8:06 pm
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3,410 Total Views

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This could be my favourite claypot chicken rice, the rice grain is good without being mushy or hard, there is no overwhelming soy sauce, just enough of sauce to have some of the rice still looking white, and only chicken thigh/drumstick meat used, very nice!

Was craving for some of their steamed soup, but it ran out while we were there during a weekday evening ):

Address: Choong Kee Kampar Claypot chicken rice

80, Jalan SS22/25, Damansara Jaya, 47400 P.J. Selangor

Telephone: 017-871 7739

Closed on Wednesday

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Ewe Paik Leong, The Chowster & Traveller

Vkeong

Malaysian Food Diary


 

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