Hanyeong Haseo

I'm leaving for Korea in about a month time and after reviewing my pantry, I realise that I've got a lot of cooking. Tonight I made chilli and black sesame onigiri, chawan mushi and straw mushroom udon with chilli-wine sauce.

Honours year

(Back: James, Norelle & David. Front: Kiki, Prascilla & Masa)
2006 has been a great year. I completed my Honours in Biochemistry and Structural Biology. With the tremendous help and support of everyone in the lab, I achieved a First class Honours. Thank you to everyone in the Craik group especially Masa, my supervisor. I've learnt more than peptide science from her. She is my role model and a friend. I couldn't have survived this year without her constant guidance and support. Thank you, thank you, thank you from the bottom of my heart.

Thank you also to Jonas for his faantasteek jokes and Richard for his never ending patience and answers to my silly questions, Crystal for her life advices and friendship and Prascilla, my best friend in the lab. Also to David Craik who has given me this opportunity to join his lab first as a student and then as an research assistant (RA). Thank you to Norelle, my first supervisor in this lab whose guidance never stops. Thank you to Sunithi, Kathryn, Conan, Ivana, Justine, Maria Felizmenio-Quimio, Michelle Colgrave, Rekha, Shane, J Lo my little brother, Christian Gruber, Phillip, David Ireland, Josh, Chia-Chia, Ray and Cameron for advices, words of encouragement and friendship.

It has been one great year.

birthday & engagement party

Congratulations to Masa and Miguel.

kopi coklat

kopi coklat
Originally uploaded by kiki.yulyaningsih.

冬菜包

This is Kiki's 冬菜包. Initially, I wanted to make Chinese style garlic bread, but because the 冬菜 flavour is much more persistent I decided that I should try harder to make it next time. For the dough, I had mixed in a little bit of 五香粉 (5 spice powder) and lots of garlic. I think it's fantastic and it definately will feature in my (future) cafe.

冬菜 (dong cai) is Chinese preserved cabbage. It's brown and salty.

paradis bleu

gina's 23rd

tomorrow gina (the nem) turns 23. above is the nem and her cake( blackberry cheesecake, topped/garnished with strawberries)

hating charsiew

It's Saturday and I wanted nasi goreng. I have this vegetarian charsiew meat in my fridge that I bought a while ago from the local Taiwanese grocer. I still don't like the taste, I think I just don't like charsiew flavour. So I tried masking the flavour with tom yum paste.

Result: very faint hint of the charsiew flavour. i wouldn't put that much tom yum paste in next time and perhaps green peas would help the color and nutritional content a bit more.

sang merah putih

Can't really celebrate this year. Gina is out with fever all week, I have a tonne of thing to do.

moshi moshi bento

Chawan mushi with prawns, onigiri, tuna salad, prawns & smoked trout, cucumber

bekal monster

I love japanese animation, but my cooking mood seems to always emerge when I'm watching them. Last night I made pandan bread after watching Yakitate Japan from episode one again. Anyway, I let my dough rise twice in hope that I'd achieve that snowy softness, it came out very cakey, soft nevertheless. The pandan essence smells nothing like pandan. Yuen's market sells frozen pandan but that won't do. I dream of being able to cook with real pandan again.

Tonight I'm watching Ichigo Mashimaro. I had to pause it every now and then to try to read the Chinese subtitle that seems to flash by. The itch to cook took over and then off I went to the kicthen. My ingredients are limitted, I'd like to have some cucumber, that would go well with the tuna salad. For more details, please click on the picture. That will take you to my Flickr page and you'd be able to see little notes.

我在想。。。 台灣便當跟日本的 bento 有什麽分別呢?

chocobomb

Lagi ngantuk pas selesai bikin kue ini. menurut rencana tadi maunya mocha mousse cake, tapi akhirnya error mulu. moussenya nga jadi karena tadi coklatnya kiki masukin ke microwave (karena males dipanesin pelan-pelan). begitu kuning telur dimasukin kok coklatnya tiba-tiba jadi keras...! nothing ever goes according to plan. telur yg udah disiapin buat mousse akhirnya buat quiche bawang. kemudian, kue ini jadi mocha cake bersandwich whipped cream dan dilapisi hazelnut ganache. yg bulat diatas itu hasil coklat yg dimicrowave tadi, dihiasin biji kopi.

pizza

I like to be a rebel when it comes to create traditional dishes. Far back is pizza al funghi with aiolli sauce base. The one on the front has prawn topping marinated with morrocan seasoning that i found in my spice cupboard. I hadn't made my own mayonaise for quite a while now and i really enjoyed it. I love the feeling of dough sticking to my hands, it's like a clingy puppy that you need to treat with love.

I'm graduating again in December, this time from my Biochemistry Honours degree and I'm going to move to Kuala Lumpur in Malaysia for 2 years. My parents are going to be really upset (I haven't told them, thank god they don't believe in internet). I still really want to do a phd, but not straight away.

I visited KL twice this year and I absolultely love the city, the environment, the pace. Malaysia, Singapore and Indonesia are really similar culturally; Indonesia is slightly different. Singapore is a bit fast even though it's the perfect city for biotech. Indonesia is out of the question; I'd have no freedom. Malaysia is just right. :)

The most delicious thing I had while I was there in June was the deep fried oyster mushroom in Jalan Alor. I stayed at the Royale Bintang (previously known as Novotel) and the place is just a 5 minute walk away from the hotel.

l'ennui

i decided to bake, at 8.58 tonight. it's peanut butter cream sandwiched between layers of mocha sacher. i accidentally added too much ground coffee... happy birthday, chére blier.

le petit volcan

i call this the little volcano because of the dangerous amount of chili involved in the making. the chilli dough wraps tomyam flavoured vegetarian mince and chili. only for the brave and chili resistant mutants. if you can eat one bird eye chili (cili padi [malay]/cabe rawit [indo]) without crying, you can take this.

anti social

for the anti-social in all of us:
pan fried black sesame crusted ocean trout on a bed of spaghetti.
who says cooking for one isn't fun?

croissant

My first successful batch of croissants. In the picture is Gina's stuffed pig, Zai-Pi, with a mini croissant that I experimented with. I made them with lower fat content than the conventional croissants and increased fibre power. The texture was just as flaky and inside it's soft... so soft. (^o^)

For my own croissant recipe please click here.
To find out more about yeast and solution temperature click here.
For other illustrated croissant recipe click here.

Happy baking! I apologize for the lack of illustration guide. The next time I make croissant, I’ll get pictures of the stages.

cece and her birthday bouquet

Not completely unrelated to food or the midnight bakery.
This is my sister, my original taster, and her birthday bouquet.

quiche

新年快樂

call it good sign, i dreamt that the tree in front of my house, on the right side of the drive way, was fruiting with massive red ripe tomatoes. gina arrived just in time when i took out a rather strange looking ladder and we spent a bit of time setting it up to make sure it was stable. when i was up closer, i noticed that the tree was bearing rambutan, tomatoes, red capsicum, purple plums....

(^o^) happy new year everyone. wishing you happiness, health, wealth, love, luck and world peace. :P

spaghetti marinara

For Cece, a seafood addict, the funnest sister in the world, a funky banker and an awesome photographer.

Boentoet Jahoet

tadinya mo kiki kasi nama roti buntut, tapi rasanya kok boring gitu.. kaya ikut-ikutan sop buntut. wehehehe, jadi ganti aja namanya yang unik dikit. buntutttt yahuttt [boentoet jahoet]. *lol* spicy marinated prawns wrapped in bread dough. the dough is glazed with the marinate and sprinkled with black sesame seeds. i love the spiciness in this, but maybe next time i should mix in some chopped red chili into the dough to really bring out the indonesian flavour. nyam!