Hainanese Kopi-O A place to share, keep events and thoughts.

July 19, 2009

Sunday Lazy Lemon Cake

Filed under: Kitchen — agnes @ 7:52 am


2 large lemons:
– Zest of 2 lemons, juice of 1 lemon for cake flavouring
– Juice of another lemon to be mix with 4 tbsps icing sugar
Half block or 125g of unsalted butter – cut into small cubes

1-1/4 cups or 275g soft brown sugar
1-1/2 cups or 225g self-raising flour
4 eggs: Separate egg white and yolk into 2 mixing bowls

What I did:
For mixing bowl A, I cut half a block of unsalted butter into small cubes, about size of cube sugar, put all the egg yolks and supposed to leave all the brown sugar as well. While I was measuring 1 cup of brown sugar, my mind went into day dreaming mode accidentally poured the 1 cup of brown sugar into bowl B where egg whites were. As for the last 1/4 cup of brown sugar, it ended up in bowl A – its original destination. I left bowl A aside while tending to bowl B.

Heat up the pan with a rack with medium fire, prepare paper cups.

In bowl B, I tried to manually whisk up egg whites, now with brown sugar into “the soufflé’s egg white result”. I stopped at the point where it could produce a light brown tinted thick ribbon. Then I went back to bowl A.

With the same balloon whisk, I whipped ingredients of bowl A until well mixed, add on flour – a little at a time. Then bring on mixture of bowl B into bowl A, mix well. Spoon into paper cups. Place onto rack inside the hot pan.

Once you smell lemon in the air from the pan, check for doneness. Before I open the glass cover, the cakes are browning on its top, used a long skewer or bamboo stick to check its inside for doneness.

What I wanted to achieve initially:
I like Genoese sponge cake from Michel Roux’s book Eggs which is heavy to hold in hand but light, airy to eat. I wanted to create a “Genoese” sponge cake with lemon flavour bake in a pan on gas. I took part of lemon cake recipe ingredients from Women’s Weekly Cakes, Biscuits & Slices, methods based on Michel Roux’s “Genoese” sponge cake from Eggs page 268.

The first batch is spongy, a little crispy top. burnt bottom. Baking time is very short, less than 15 minutes. I reduced fire very slightly for second batch which doesn’t burn on the bottom but longer baking time.

More lemon zests stuck on the grater. My stupid mistake of adding brown sugar into egg whites instead of yolks failed to produce airy texture of Genoese sponge cake. Manual whisking requires great arm muscle consistent strength.

Plan B: Lemon & Poppy Seed Cup Cake
5 tbsps of poppy seeds.
2 large lemons & 1 orange:
– Zest of 2 lemons and 1 orange, juice of 1 lemon and 1/2 orange for cake flavouring
– Juice of another lemon and another half orange juice portion to be mix with 4 tbsps icing sugar
Half block or 125g of unsalted butter – cut into small cubes in mixing bowl A

1-1/4 cups or 275g soft brown sugar
1-1/2 cups or 225g self-raising flour
4 eggs: Separate egg white and yolk into 2 mixing bowls A & B

What I am going to do:
Bowl A
– Cut half a block of unsalted butter into small cubes, about size of cube sugar,
– Put egg yolks, brown sugar

Before proceeding to Bowl B, heat up the pan with a rack with medium fire, prepare paper cups.

Bowl B:
– Put egg whites here.
– Whisk until egg whites stiff, turn bowl upside down to ensure stiffness – nothing flows out of the bowl.

Back to bowl A:
– Whisk butter and sugar till evenly distributed.
– Add poppy seeds, zests and juice, whisk till well mixed.
– Fold in egg whites.
– Spoon into paper cups
– Place onto rack inside the hot pan.

Check for doneness:
– When you smell lemon in the air, check for visual doneness.
– If the cakes are not browning on its top, wait for another few minutes.
– Once you are satisfied with the shade of cake’s brown top, open the glass cover.
– Use a long skewer or bamboo stick to check its inside for doneness.
– The stick should come out clean and easily.
– Brush the cooled cup cakes with sweetened citrus mix.

Serving ideas:
– Eaten along preserved lemon or/and orange peel.
– Vanilla ice cream.
– Warm custard sauce
Warm custard sauce:
1 Egg
1 Egg Yolk
1 tbsp Sugar
Vanilla Pod (or Lemon Rind)
1/2 pint Milk

To Make the Custard:
– Lightly wisk together the Egg and the Egg Yolk in a large bowl.
– Into a saucepan add the Milk, Sugar, Vanilla Pod (or Lemon Rind) and gently bring to the boil.
– When ready, remove the Vanilla Pod (or Lemon Rind).
– Allow to cool down a little. Pour this mixture onto the wisked Eggs. Gently stir. Set aside.

Pour the Custard down the side of the dish – avoiding covering the cake – it should come just below the rim.


July 17, 2009

This Week’s Style Discovery

Filed under: Eye Candy — agnes @ 1:47 am

Park & Cube's Starmoss: Doo.Ri TightsDujour magazinergroovemarketMila Loveologyloverslabel 2lobjurulf_45561570 3643377607_8b4ca9899e_o marquis camus sarah kang tc_logo madarasz 01 kristomanic

May 21, 2009

Marvellous Makan Month May 2009

Filed under: Eating Out,Kitchen — agnes @ 6:38 am

The start of May marked some eventful makan (means eat in Bahasa Malaysia and Bahasa Indonesia) time though this is my most “bankrupt” month for makan escapades. A wedding dinner buffet at Avanti Sunway Hotel has one of the best roast beef, stew lamb, salmon, pasta, grilled vegetables and lovely salad service. Some guests, non western food diners had great time refilling their carnivorous appetite while lovely ladies had endless visits to the grilled vegetable, salad, seafood and never forgets the dessert bar. My dad never had true Italian food in his life, almost wanted the entire plate of huge vanilla pudding for our table. Congratulations to Julie and her Italian beau (whoops.. I forgot the groom’s name as food piled up into my head). Julie has a beautiful wedding cake made by her good friend.

To find Avanti Italian Restaurant, Sunway Resort Hotel & Spa in Petaling Jaya, go to Google Map,
copy and paste the following sentence Malaysia Petaling Jaya Sunway Resort Hotel & Spa
to figure out the exact location.
avanti-1 avanti-2

Breakfast at TTDI KL (forgot name of the Malay restaurant) but will never forget a unique combination of local humble ingredients for a meal. I promise to post the name and Google map later. Steamed or boiled ubi kayu (cassava roots) is the main meal accompanied by sambal (the same as nasi lemaks’), freshly grated coconut flesh and half of a fried ikan masin (kembung?).  100% local food. 🙂

Some lazy office lunches: Soft boiled egg salad, Village Park nasi dagang.
Officepicnic_0101 Officepicnic_0102 VP_nasidagang

No so happy McD Sundae takeaway for my kids. Less than half filled. I did not complain on spot, too angry at that time. I felt belittled by the staffs. One of staffs filled a cupful of sundae for his dinner and darted out of the service area while I have waited for a while. Other staffs were busy laughing and talking. 🙁
LousySundaeSection14 (3) LousySundaeSection14 (4)

Went to husband’s favourite chicken noodle stall only to find they stopped selling chicken as other stalls are selling the same. I should credit the former chicken noodle by detailing its serving and quality. A single serving of poached chicken presented in Chinese fine banquet style cut, served on an old fashion oval plate. As for noodles, our usual order were normally hor fun(mine) or Hakka noodle(husbands’) tossed with minced beef sauce. The minced beef sauce is cooked whenever an order comes in. The husband and wife Hakka noodle team is such humble and innovative.  The good news is they are now beef noodle specialist – different cuts, parts and also cook a hearty peppery pig stomach soup noodle. Heavenly…
BeefHakkaNoodle BeefHakkaNoodle (1)
BeefHakkaNoodle (2) BeefHakkaNoodle (3)

Condiments in Hong Kong Chinese restaurants are not free flow but charge separately, per condiment plate. There is a humble Chinese restaurant in Sungai Buloh which has 2 excellent condiments that makes the start of a meal, an enjoyable experience for the palate before savouring the actual dishes. Pickled green chillies – sweet, sour, spicy with fresh crunchy bite goes well with medium weight flavour dishes. Good on its own to whet ones’ appetite in a hot day. The poached chicken comes with a unique condiment – minced garlic, ginger shallots poached in a combination of peanut oil and chicken fat. I could have bowls of steaming rice mixed with this unique dipping sauce all day.
SgBulohCondiments SgBulohCondiments (1)

During weekday lunch, we visited Vincent’s new food stall Bijan at Ali Bawal Building in Petaling Jaya Old Town, to join the Ali Bawal Food Court opening celebration. Nestled in the old industrial area, brand new Ali Bawal Food Court environment is closer to a relaxing resort, luxurious treat for factory workers in this area. Vincent’s new food concept never cease to amaze me. Fried calamari, fried crab, banquet style dishes and super silky steamed egg will render you speechless upon setting on your tongue. 🙂 A bit exaggerating? We are talking about different grade of local Chinese economy/mix rice. Tell Vincent you got to know Bijan from my blog. You may get a surprise.

To find Wisma Ali Bawal, go to Google Map,
copy and paste the following sentence Malaysia Petaling Jaya Ali Bawal
to figure out the exact location
AliBawalOldTownCampbell (1) AliBawalOldTownCampbell (2)
AliBawalOldTownCampbell (3) AliBawalOldTownCampbell (4)

One of my husband’s favourite family dish-fish fried in shallot oil, topped with Chinese pickled onion bulbs, plum sauce and cucumber, made an appearance. A dish cooked by his demised maternal grandmother, who was an excellent cook, recreated by my talented FIL. The other two dishes pictured below are my FILs’ favourite.
DSCF8957 DSCF8955 DSCF8954

May 7, 2009

Dream House Inspiration Board #7

Filed under: Dreams — agnes @ 2:46 pm

Source: http://desiretoinspire.blogspot.com/2009/04/purple-area.html


Kaya from a Bread Machine

Filed under: Kitchen,Let's Salivate — agnes @ 2:41 am

From the genius “kaya” blogger: http://khngyi.wordpress.com/2009/02/12/khangkhang-made/

Ingredients you need:
1 cup Coconut milk
1 cup Eggs(about 3-4 medium to large size eggs)
1 cup sugar(already reduced from 2 cups)
10-15 pieces of pandan leaves, washed and wiped dry.

(This recipe makes roughly about 1 and 1/2 cups of kaya)

1. Wash, dry and tie up bundles of about 5 pandan leaves in each bundle(like in the pic above)
2. Measure out eggs, then beat lightly till yolk and white mixed.
3. Pour all(as in sugar, coconut milk and eggs) into breadmaker tin(like in picture above) and throw in bundles of pandan leaves.
4. Set on ‘Jam’ function.
5. Check on kaya after some time and make sure sides are mixed too.
6. When the breadmaker completes the function, take it out and cool for a while, remove all the pandan leaves, then put into a blender and blend lightly till it is smooth.


*edited* The kaya will look like lumpy curdy chunks in a watery substance once the breadmaker has completed its cycle. This is NORMAL. You are supposed to blend it to acheive the smooth texture, ie, what we buy off the shelves. You may find that there might be quite a bit of water(this is just sugar water), so drain out some of this water and blend the remainder. You may add in more sugar water if you find your kaya too thick while blending. I hope this will iron out any misunderstandings about the product!

1. You may blend it till it is completely smooth too. I like my kaya with a bit of bits in it, so that you can taste the kaya bits rather than a smooth paste.
2. If you prefer a little sweeter, add another 1/4 to 1/2 cup more sugar.
3. If you cook this over the stove, you may not need to blend it since you are constantly stirring the kaya.
4. You may put in more pandan leaves if you want it to be greener… Alternatively, you may pound or blend a portion of the pandan leaves and strain it for the pandan juice and put it into the mixture before cooking.
5. If you’re cooking over the stove, the pot you’re using should NOT be warm/hot when you place the ingredients in to mix. If the pot is hot, the eggs would cook immediately, resulting in scrambled eggs!

April 17, 2009

Tokyo Digital Arts Museum

Filed under: Travel — agnes @ 5:13 am


April 16, 2009

Dinner April 15, 2009

Filed under: Kitchen — agnes @ 6:26 am

Sweet minced meat with chinese style preserved soya bean
[W] Stir fried asparagus with garlic and salt
Stir fried dark soya sauce pork fillet with stir-in spring onion
[W] Fried black pomfret with tomato, onion sweet and sour sauce.

[W] Green radish, white radish, carrot, dried octupus tentacle with pork shoulder bone soup.

April 10, 2009

Office Picnic Lunch

Filed under: Kitchen — agnes @ 4:07 am

Music: Striking a Romantic Chord 愛 在 和 弦 間_ -  Tchaikovsky 


April 9, 2009

Office Picnic Lunch

Filed under: Kitchen — agnes @ 4:11 am

Audio enjoyment – The Magic of Mendelssohn ( 孟 德 爾 遜 雋 永 錄 音 )
Lunch April-9-2009

April 6, 2009

Project Steam Tapioca Cake with Brown Sweet Crusty Top

Filed under: Kitchen — agnes @ 4:22 am

Yesterday I bought the yellow flesh variety of tapioca, mashed, salted and steamed. I even tried to bake its top, sprinkled with generous amount of white sugar, hoping that it would turn out to be creme brulee topping like. You know, the brown crusty sweet top as in creme brulee and crema catalana. Forgot to take pictures. In fact I tried steaming tapioca twice with different successful result, except yesterdays’. The oven heater wasn’t working well, hence I got this tapioca cake with burnt sugar on its left and right, the center remains transparent with melted sugar.

A few links to tapioca cake, as a reminder and reference:


Not exactly tapioca, it’s a beautiful sago pearl recipe

Yam cake

April 2, 2009

Dream House Inspiration Board #6

Filed under: Dreams,Eye Candy — agnes @ 9:54 am

U House by Natalie Dionne

U House by Natalie Dionne.

U House by Natalie Dionne

U House by Natalie Dionne

U House by Natalie Dionne

Dream House Inspiration Board #5

Filed under: Dreams,Eye Candy — agnes @ 5:25 am

The Annie Residence by Bercy Chen Studio. A macho exterior marriage of steel, concrete, glass and wood. I don’t favour the interior and landscaping.

The Annie Residence by Bercy Chen Studio

Dream House Inspiration Board #4

Filed under: Dreams,Eye Candy — agnes @ 5:23 am

Hawthorn house in Melbourne.

Hawthorn House in Melbourne

Dream House Inspiration Board #3

Filed under: Dreams,Eye Candy — agnes @ 5:23 am

Brighton house by Nic Boschler

Brighton House by Bochsler

Dream House Inspiration Board #2

Filed under: Dreams,Eye Candy — agnes @ 5:22 am

Last year I fell in love in a school architecture which I went to taught for a week. I help myself to admire its landscaping, building layout and interior design.

Click on the picture below to find out more about it. Pircher makes Planit prefab modular home, designed by Bestetti Associati. I don’t like the furniture and the stuff arrangement, pretty bland and messy.

Planitt Bestetti Prefab House

Planitt Bestetti Prefab House

Dream House Inspiration Board #1

Filed under: Dreams,Eye Candy — agnes @ 5:21 am


 This is the place that inspired my dream home. In fact I am surprised of myself, that I like contemporary style homes.


Green grass, smooth pebbles, ceiling to floor glass, large steel and glass doors, concrete staircase, floor and ceiling awashed in white. My mind felt peaceful, surroundded with natural light to work and read.


March 25, 2009

My Favourite Museums

Filed under: Travel — agnes @ 2:26 am

Not in any order but all are my favourites:-

At my time of visiting National Museum in Taipei, Taiwan, I did not have a good time due to heavy renovation going around. I hope the next experience to National Museum in Taipei, Taiwan is to be a good one.

List of museums to visit:-

March 2, 2009

Taking Book Covers and Pictures to Next Level

Filed under: Artsy & Craftsy — agnes @ 12:57 pm

How to be more creative with the pictures on your old Mills & Boons?
Visit Liliac’s blog post Models Made Out of Books [44 Photos].
You may contact Thomas Allen to purchase his work here.

It’s hot inside the book, I’m getting out to get hotter

February 26, 2009

你要聽一聽新種廣話嗎???‏ (The New Cantonese Dialect)

Filed under: Humour/Funny Pics — agnes @ 2:46 am

Dialect lessons for my children…

Read in Cantonese…..


Example of translation:
Authentic Teochew Dishes …
Guest: “Waiter, can you recommend some dishes?”
Teochew waiter: “Rat platter, rat eggs, rat intestine, rat pig’s ear but there’s no rat goose”

tc2.PNG Cantonesetc5.PNG: Lou Shu   English: Rat
tc3.PNG Cantonesetc5.PNG: Lou Sui   English: Stew








February 20, 2009

Hot Chocolate

Filed under: Kitchen,Travel — agnes @ 2:20 am

Angelina Hot Chocolate

Hot chocolate recipe examples and posts from…

Divina Cucina, Ilva from Lucullian Delights, Famous French Desserts, Seattle Bon Vivant, David Lebovitz, Gridskipper, Recipezaar, Paris Breakfasts, Dessert Comes First….

serve with home made simple crusty bread…. heavenly 🙂

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