Cakes and Cookies

Butter Studio’s Ondeh-ondeh Cupcake

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A few years back, I made ondeh-ondeh  and I believe I had the experience posted in this blog. Fast forward a few years later and the traditional ondeh-ondeh has seen a revival of sorts in the form of a cake! Talk about fusing East and West. But for all the fusion fuss I must say the ondeh-ondeh cake is a winner and here to last. There are many bakeries selling this flavour now and it seems to be a mainstay, no flings here! 

So yesterday I bought Butter Studio’s cupcakes. Two were the ondeh-ondeh flavoured ones. I must say they were not too bad but I still have to find my favourite. Then again, I could just eat the actual real ondeh-ondeh that would hit the spot, ya. Ah, well.

breakfast, food, Places

Ya Kun

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I don’t make great soft boiled eggs. My favourite go to place is Ya Kun kaya toast. And usually when I order this set, it comes with toast. In between the thin crispy toasts will be a layer of aromatic kaya (coconug jam) and a thick slab of SCS butter.

But one particular Sunday, the Hub and I tried something new. Instead of the usual toasts, we ordered the steamed bread. It was delicious! Super hot and super duper soft. Mmmmm….

Many foreigners find this dish super unusual but for many of us locals, this is comfort food regardless of race and religion. 

Cakes and Cookies, Desserts

Meringues with my new toy

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After so many many many many years, I finally got my Kitchen Aid stand mixer. 

So my friend dropped by and we decided to test out the mixer. I had no butter, no flour and the cream cheese in the fridge had long expired. So what to do with plenty of eggs and sugar? Make meringues!

The mixer was beautiful! My egg whites turned to clouds in record time. We divided the mixture into three bowls. One was mixed with vanilla essence and chocolate chips. The second one was simply pink food colouring. And the third was lemon oil and yellow coloring. In an extremely low temperature oven, we baked it for hours! My friend couldn’t wait so the next day, I gave her two jars of them. The best were the lemon meringues!

I am going to experiment with merouand flavours soon because I think they make for very pretty gifts. 🙂 

Asian Dishes, Poultry, Singapore

Salted egg yolk chicken

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This salted egg yolk sauce has been taking over singapore and the region by storm. Strangely, I don’t see this in the Western culinary scene. I’ve tried salted egg yolk sauce even with doublghnuts at a cace last year.

A few days ago, a good friend came over to teach me how fo cook salted egg yolk chicken. We cheated on the chicken part by buying the frozen chicken pieces and frying them first. For the sauce, we boiled egg salted eggs and scooped out the yolks. Mash the yolks and then eat a pan fry curry leaves, birds eye chillies and garlic. After that in goes the mashed yolks with some water to make a nice consistent paste. To this, pour in some cream. And then season with salt. Voila! A local specialty that has taken the island by storm. 😋