Tasty Gate - Werribee

There are heaps of Singaporean/Malaysian cafes that are mostly concentrated in the city or the east there's not many in the west. So when a new joint opens up in my hood I make it a point to explore it as soon as humanly possible. First impressions was promising when I walked in, the place was huge nothing fancy but clean and orderly. We were greeted by the wait staff who was friendly and inviting. She showed us to our table and pass us the menu. Unfortunately for the pros of this place this is where it ends, very tragic!

Begedil

For entrees we had the Begedil (meat patties made with mash potatoes and fried till brown and crispy). I have eaten more than my share of begedils and have made plenty of it myself so I know what it should taste like. But what I put in my mouth was thick and very floury, I believe they overdid with the flour but the wait staff ensure me there was no flour use in the mixture only to coat the pattie which I find hard to believe. The other entree we had was curry puffs, the filling of chicken and potato had the right spice level. Although the pastry which is an important part of the curry puff was a big letdown. It was rather doughy tasted more like bread, not flaky and buttery like it should be. 

Roti Jala

From then on it just went downhill, I had the roti jala (crepe like pancake) with chicken curry while T (my daughter) had roti canai with chicken curry as well. The chicken curry was served to us luke warm, and the curry was so runny and lack the strong flavours of spice mix. By the time we finish our meals, Hubby still has not got his mains. They need to work on their food delivery service where all mains are served at the same time

Roti 

Anyway by this time hubby was not looking forward to his mains since every dish we've had so far just lack the malaysian flavor. Hubby's main finally arrived note that it was a 20 min wait since me and T finish our meals. He had the lamb mamak soup, again lack the spice paste flavour and was runny when the broth it suppose to be packed full of flavors of spice and black pepper. The other dish he had was the beef lemak (coconut broth with beef and vegetables). Finally they got the flavour of this dish right, it had the right amount of spice and coconut in it.

Beef Lemak

Lamb Mamak Soup

The dessert for the day was bubor cha cha (sweet potato, yam and tapioca boil in coconut milk), look this is a very simple dish hard to get wrong and they did. There was not enough gula melaka (palm sugar) and I definitely did not taste the pandan (screwpine leaves) which is suppose to be a predominant flavor in this dessert. Again another epic fail for me.

Bubor Cha Cha

The staff was very eager for feedback from customers and I gave them my humble opinions but they seem to be quite defensive about what was being offered instead of taking them onboard for improvements. Have I been harsh with my review? I beg to differ since there are a lot of better malaysian cafes and restaurants out there which I have tried, it's a competitive industry if you cannot stay authentic and true to the origins of the dishes then you'll lose customers like me.



Location:
4c Watton St
Werribee

Pistachio Cake With Rosewater Frosting

Since now that I have my new toy (KitchenAid Mixer) I want to bake more often like everyday but having a full time job, that means I only have the weekends and there are always a lot of activities that we do as a family during that time. So I only get to bake at night when T has gone to bed. Nonetheless I have scour and archive a few recipes that I will be trying in the weeks to come. I had a packet of raw pistachios which has been sitting in my pantry for quite a while waiting for me to use it up so when I found this recipe it was only befitting that I put it to use. 

Pistachio Cake (Makes 2 x 8" cake pan) 

Note: You can half the recipe to make 8 cupcakes

Ingredients:

1/2 cup shelled raw pistachios 

1 1/3 cup plain flour 

2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cardamom 

110gm butter

1 cup caster sugar

2 eggs

1 cup milk 

1 tsp vanilla extract

1 tsp almond extract 

Method: 

1. Pre heat oven to 175 degrees celcius. Grease and flour both the cake pans or line muffin trays with paper case if you are making it as cupcakes.
2. Place the pistachios in a food processor and blend till finely ground. Transfer the ground pistachios into a bowl reserving two tablespoons for topping the frosting.
3. Sift the flour, baking powder, salt and cardamom in a bowl and set aside.
4. Cream the butter and sugar on medium speed till light and fluffy for about 3 minutes.
5. Add the eggs and beat on medium for another 30 seconds until mixture is incorporated. Scraping down the bowl making sure everything is mix well. 
6. Add half the flour mixture and mix on low speed until just combined.
7. Then add the milk, vanilla and almond and mix on medium speed for about 15 seconds careful not to overwork the mixture.
8. Add the remaining flour mixture and mix on low speed until barely combined, at this stage if there is still flour on the side of the bowl just scrape it down with a spatula. Remove bowl from mixer.
9. Add the ground pistachios and mix gently to combine.
10. Divide the batter between the two cake pans or if using muffin tins scoop into paper cases. Bake until top springs back lightly when touched or skewer comes out clean for 22 to 25 mins for cake pans and 16 minutes for muffin tin. 
11. Let cake cool completely before frosting.

Rosewater Frosting:

3 large egg whites

2/3 cups caster sugar

170 gm butter

1/2 tsp rosewater (Found in middle eastern or indian shops)

1 drop green colouring (Optional)

Method:

1. Simmer a saucepan of water big enough for the bowl of your mixer to sit on top of it.
2. Add the egg whites and sugar to the mixer bowl, whisk well to combine, then place over the pot of simmering water. Whisk constantly until the sugar has dissolved and the mixture is opaque and thick for 3 minutes.
3. Transfer the bowl back to the mixer and starting on low speed and over the course of 30 seconds, bring the speed up to high. Whip on high speed until the whites are thick and glossy and the bowl is cool to the touch about 7 minutes.
4. While the whites are whipping, cut the butter into bite size squares, it's important that the butter is not too soft, if it is put in the fridge so that it is somewhat firm.
5. Add the butter one at a time to the whites and whip on low speed until combine for about 10 seconds. Continue doing this with the rest of the butter waiting 10 seconds between each addition.
6. When all the butter has been added, turn the speed up to high and whip until the mixture comes together to form a thick frosting. This may take a while if it's a warm and humid day but don't lose faith it will come together.
7. Add the colouring and rosewater and whip on high for 10 seconds.
8. Cover cake with frosting and sprinkle with reserved pistachios from earlier on or if making cupcakes, place frosting in a piping bag and pipe over cupcakes sprinkling the reserved pistachios.

This was the first time I had made buttercream from a meringue base, and I kind of like it better even though there are a few more steps involve. I found that I had control of how much butter and icing sugar I use therefore the buttercream use in this recipe was not too sickeningly sweet.

Orange Chocolate Mousse

I'm a fan of chocolate mousse BUT wait for it, wait for it.....only if they were not make with raw eggs. If you know me I hate egg yolks, I know I'm one of those special people that cannot stand the taste or smell of that yellow thing that is love by everyone around me. So when I had this particular mousse at a friend's recently during Christmas I absolutely love it because no eggs were harm in the making of it. So of course I ask her for the recipe and she obligingly shared it with me. This is such a simple thing to make and you probably already have all the ingredients in your pantry. 

Ingredients:

• 8oz good quality dark chocolate (I use Lindt)
• 8oz cream cheese at room temperature
• 1/2 cup sugar 
• 1 tbsp orange liqueur (or Cointreau works fine too)
• Zest of 1 orange 
• 1 cup whipping cream

Method:

1. Melt the chocolate in a bowl over a pot of boiling water making sure that the bowl does not touch the water. Set aside.
2. Beat the cream cheese and sugar till smooth. 
3. Add the liqueur and orange zest and beat until the mixture is light and fluffy. Then add the chocolate and combine well.
4. In a separate bowl whip the whipping cream till it forms soft peaks.
5. Fold the whip cream into the cream cheese in two batches.
6. Pour or you can use a nozzle and piping bag to add the mixture into containers you are going to serve in (I use shot glasses as I found them to be the right portion size)
7. Chill in the fridge for at least two hours or overnight.

The mousse was so light and airy, the mixture was smooth and delectable in your mouth. It was hard to stop at just one but I had to practice self control or it will be extra time in the gym.

Butter Cake with Buttercream Icing

What better way to start the New Year than with a celebratory cake and a new cake mixer. It is'nt any mixer it's a KitchenAid, something which I have been eyeing for quite a while. Santa must have figured that I have been such a good girl that I deserve a nice Christmas gift. I got the cake recipe from a friend who's aunty had pass it down to her so I know it's a tried and tested recipe, I adapted the recipe by adding a few extra ingredients to it.

My new shiny mixer

Ingredients:

• 195gm plain flour 
• 1 1/2tsp baking powder
• 1/2 tsp salt
• 170gm butter 
• 225gm caster sugar
• 1 large egg plus a egg yolk
• 1 1/2 tsp vanilla extract
• 12 tbsp full cream milk
• 2 tbsp cognac

Method:

1. Preheat oven to 190 degrees celcius. Butter and line a 8-inch cake pan.
2. In a medium bowl whisk together flour, baking powder and salt.
3. Using a mixer on medium speed, cream butter and sugar until pale and fluffy for about 2 mins.
4. Beat in egg, egg yolk, vanilla and cognac until well combined.
5. On low speed, add flour mixture in 3-parts alternating with milk.
6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform.
7. Pour batter into prepared pan and smooth top with a spatula.
8. Bake for about 40 mins, test by inserting a skewer into centre of cake and if it comes out clean the cake is ready.
9. Leave to cool in pan.

Buttercream Icing:

• 200gm butter
• 8 cups icing sugar 
• 2 tbsp milk 
• food colouring of your choice

Method:

1. Beat all ingredients in a mixer until well combined.
2. Add more milk if the mixture is too thick.

Note: I had double the quantity of the cake batter to make 2 as I wanted a double layer cake

I had not taken pictures of the icing process as it got a little messy and it was hard trying to juggle the camera on one hand and the piping bag on the other. Spread a little icing on a cake board, this stops the cake from moving about and put on the first layer. Using a spatula spread a thin layer on the top and place the second layer on top. Spread the whole cake with icing to crumb coat it, this makes it easy to pipe. I use a wilton 1M tip to get the rose effect.

I got a lot of compliments for the deco although as you can see from the picture above my icing was not as evenly spread out in the centre as I would like it to be but for a first attempt I must say it was pretty good. As the saying goes practice makes perfect. The cake was absolutely divine, it was buttery and moist and not oily at all. This is definitely a recipe I'll be using again and again. 

Egg Benedict with Smoked Salmon and Avocado on Baguette with Hollandaise Sauce

Happy New Year 2014 to all my readers. The new year also marks my first anniversary in the blogging world and what a better way to celebrate with a good hearty breakfast.

It's the holidays and I've been wanting to make poach eggs for quite a while since hubby likes to eat them and they are not cheap at cafes and restaurants. So after a few click of the mouse and a bit of read up I decided to take the plunge and attempt the recipe. The first try was a BIG disaster, I had scrambled eggs swimming in the pot of water. I had to have a visual tutorial of how it is done and where else to go then the reliable youtube, after watching a few videos I realize what my mistake was. I had drop the egg too high the top and the egg had spread all over. This I thought was a good Video it was well explain and easy to follow.

How to Poach Eggs:

1. Working with 1 egg at a time, crack an egg on to a saucer. Fill a wide saucepan with water until approximately 8cm deep. Add vinegar and 1 tsp salt. Bring to the boil over medium-high heat.
2. Reduce heat to low-medium - water should be just simmering, with small bubbles rising from the base of pan and small ripples across the top of the water.
3. Fill a bowl with cold water and set aside. Using a wooden spoon or whisk, stir simmering water in one direction to create a whirlpool (this will help to give your poached eggs a neat shape).
4. Slide egg from saucer into centre of whirlpool, as close to water as possible. Cook for 2-3 minutes for a semi-soft yolk or 3-4 minutes for a firm-set yolk, without stirring.
5. Using a slotted spoon, transfer egg to the bowl of cold water (this stops the cooking process). 
6. Remove and drain on a plate lined with paper towels. During and between cooking eggs, use slotted spoon to skim any foam from water surface.
7. Repeat with remaining eggs. 
8. To reheat eggs, bring a clean pan of water to the boil then remove from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.

Hollandaise Sauce:

Salt & pepper to taste
A bunch tarragon
3 large egg yolks
175gm butter cut into cubes
2 tbsp lemon juice

• Place a heatproof bowl over a medium saucepan that is quarter-filled with water. The bowl should fit snugly into the pan without touching the water (lift the bowl to check and remove some water if it does).

• Remove the bowl, cover the pan and bring the water to the boil over high heat. Uncover and reduce heat to very low so the water is barely simmering (there should be almost no movement at all). It is important that the water is barely simmering while making the sauce - if it is too hot, the egg yolks will cook too much and the sauce will curdle.

• Place the egg yolks and the 2 tbs water in the heatproof bowl and place over the pan. Use a wire balloon whisk to whisk the mixture constantly for 3 minutes or until it is thick and pale, has doubled in volume and a ribbon trail forms when the whisk is lifted.

• Add the butter a cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely. (It should take about 10 minutes to add it all.) If butter is added too quickly, it won't mix easily with the egg yolks or the sauce may lose volume. At the same time, it is important that the butter is at room temperature and added a cube at a time, so that it doesn't take too long to be incorporated - if the sauce cooks for too long, it can curdle.

• The sauce will begin to thin when you start adding the butter. However, once the emulsion is established (after about the third cube), it will begin to thicken again. It will continue to thicken as the remaining butter is added. If the sauce curdles or separates it can be saved as long as it isn't grainy and the eggs haven't set.

• Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice and season with salt and pepper. Serve immediately.

To assemble I had toast the baguette in the oven, spreaded it with avocado and top it with smoked salmon. I place the poach eggs on the top of the salmon and drizzle the hollandaise sauce. I had thumbs up from the family and they said it was worthy to be served in a restaurant. Well they are my family and could be biased in their opinions but I was happy with the end result.

BON APPETIT!