2019 - Chik's Crib

29 November 2019

Of Summer - 3 weeks in California (Part 2)

November 29, 2019 0
Of Summer - 3 weeks in California (Part 2)
Mulholland Drive is one of those places along Beverley Hill that's vastly popular. It's LA's most famous street, with a winding drive down the mountain with multiple lookout points overlooking LA's downtown. It's home to many Hollywood celebrities, and there's a running list online on where each celebrity stays. It's a little creepy that a subset of the tourism industry sprung up just for people to stalk celebrities. Do celebrities need privacy, and are they truly celebrities unless everybody knows their home address and/or blood type? It's on the way to Santa Monica, the coastal town with its ever-iconic beach and a Ferris wheel. It's just a few days after we visited Malibu, but we were in the tail-end of summer, and we wanted to make the most of what we could of LA's beaches. Another group that we saw on the beach along Santa Monica had the same idea; they were setting up a picnic complete with charcuterie, wine and all sorts of fruits. 


After we built up an appetite, we went over to Santa Monica Seafood Market, Cafe and Oyster Barwhere I'd had a transcendental experience with their singular Seared Sesame Crusted Albacore. It was deeply rare in the middle, with a seared exterior and crusted with sesame seeds. It didn't taste like anything I'd had before, and even a few months later, it's the first thing I think of when I reminisce about the food I've had in LA. 




Food plays a prominent role in my travels, and even the fast food was terrific. I couldn't get enough of Five Guys' Burgers' magnificent fries and burgers. It's no-frill, just a simple meal of burger-and-fries done perfectly well. Chick-fil-A also makes chicken burgers so tender,  I could scarcely believe it was chicken breast. 

I was on a mission to try every fast food I can, and Chipotle was one of the places I went to that brought a great cheer to my trip. The much-known American friendliness is well and alive in LA - where, get this - when the manager heard that I was a tourist having Chipotle for the first time, gifted me guacamole and a bag of tortilla chips. On the house. Sigh. 


In-and-Out is just across the street from Camarillo Premium Outlets, where we had spent several enjoyable afternoons browsing and buying items that I hadn't quite realised I need in my life - until I tried them on. The days passed by rather splendidly. 

My favourite pizza find was over at Parma Pizzeria Napoletana, where they serve regional pizza of every major style. I fell in love a little with their Detroit-style pizza, with their square-pan shapes of pizza with crisp cheesy edges. They were a delight. 




We walked plenty around the neighbourhood. It wasn't still summer by the Gregorian calendar, but the Lunar Calendar runs on its own time and declared it the middle of autumn already. We spent a fine autumn evening in Deerhill Park, where the sun lit the surrounding mountains up in warm hues for the Mid-Autumn Festival. We drank plenty of tea, stuffed ourselves silly with mooncakes and watched the performance staged by Oak Park Chinese Association. And later, as dusk fell, we carried lanterns through the shadows. 




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Such a long holiday like this doesn't come by often, and for myself, traveling solo on a plane for 20+ hours isn't quite appealing. But, like my sister had observed, there's no better time in my life to drop everything and fly off somewhere else. Money can be earned again, but carefree memories of youth is priceless. I'd near spent all my money, and then whatever's left, I loaded up on Royce chocolate during the Tokyo stopover. We cooked and we ate our way through the weeks. We spent days lounging at home, playing all manners of board games with the kids. We ate too much, drank too much wine (Californian, naturally), shopped too much and generally over-indulged. 

And there was no better way to spend the holidays. 

24 November 2019

Of Summer - 3 weeks in California (Part 1)

November 24, 2019 0
Of Summer - 3 weeks in California (Part 1)

I have been long-enthralled by California, first from my childhood spent reading the Sweet Valley series (time well-spent!), and later in life, from my (admittedly) odd obsession of the 1970s Californian food movement.
 So, when my sister in LA invited me to visit her for a bit,  how could I say no?

When I finally arrived in LAX after the 20+ hours flight, c
lutching my bags of Royce Chocolate from Narita Airport, I was a little out of it from the jetlag. We took it easy for a bit, first dropping by Chinatown for roast ducks and chow mein for dinner, then a stroll around the nearby park as the sun set.  

Most of my first couple of days was spent unpacking the goodies from my online shopping spree, such as the kilos of chocolate I bought from Chocosphere (the Californian chocolate-makers Scharffen Berger and Guittard), as well as my new baking supplies from Amazon. I'm not going to lie; that made me more excited than should have been humanly possible. I ripped right into the chocolates, opening them all and doing side-by-side comparisons. Even my five-year-old niece showed some hesitancy at opening every chocolate bar and bag at the same time, but 
I was a horrid influence.


In-between more chocolate blind-tasting tests, we made a day trip to The Original Farmer Market in LA, where I similarly couldn't resist Temecula Olive Oil Company's excellent balsamic vinegar and olive oil. 



A quick lunch at Koreatown later, we made an opportunistic visit to the California Science Centre. It was huge, and my nieces, with the boundless enthusiasm of children, bulldozed their way through the interactive exhibitions. But I, with my body still lagging behind in a different time zone, and after a full course of Korean food, and the warm
afternoon sun, I admit that I was a limiting reagent. I was intermittently dozing on the benches of the exhibitions. DratIt's not you, it's me. It's my incurable jet lag. 


Jet lag makes it impossible to work my facial muscles into a smile, but I'm trying!  

It took me a few days, but with the help of some cold medications to help ease my sleep-wake cycle into a new routine, I finally got into the swing of cooking. We retested recipes old and new. I ended up revamping my old matcha cheesecake recipe, and taking full advantage of the farmlands of California, we tested a bunch of fruit and nut-based ice cream recipes. There was a blueberry ice cream, fantastic with fresh blueberries, and a roasted strawberry ice cream that surpassed any other strawberry ice cream I'd had. There was an absurdly simple Cuisinart recipe that produced a sweet milky ice cream and was perfect with the contrast of salted whole pistachio. Best of all, the recipe which did not require eggs or cream cheese. It didn't even require us to cook the ingredients. 


Sometime in between churning our batches of ice cream, I started describing Jeni Bauer, and how her cookbook introduced me to the wonders of Philadelphia-style ice cream. One opportunistic Google search away led me to find out that Jeni Splendid Ice Cream is just close by over the next suburb! I finally made it into her store, and had some of the most finely crafted ice cream. We both got a double scoop on a cone, and no regrets. 


We took advantage of a weekend to visit Malibu. Aside from the famous beaches, I shook off the remnants of my jet-lag just in time to experience the Getty Villa. It was named after the oil magnate J. Paul Getty, who had a deep fascination with Roman life. When his personal collection of Roman artifacts outgrew his home, he bought a piece of land along Malibu's coast to house his hobby. But he didn't just want to settle for a regular building; in the spirit of the good ol' American can-do attitude, the Getty Villa was designed to be a replica of the famed Villa dei Papiri. 

The ancient Villa dei Papiri was located in the town of Herculaneum, and during the eruption of Vesuvius, was buried in 79 AD together with the city of Pompeii. Reportedly home to a Lucius Calpurnius Piso Caesoninus, father-in-law to Julius Caesar, Villa dei Papiri was considered to be one of the most luxurious housing of the Roman world in its heyday. 
Villa dei Papiri was named after the collection of papyrus scrolls unearthed during the excavation, and even today, it remains an active archaeological site. During our time there, an ongoing exhibition was showcasing recently excavated relics from a recent dig



Mr Getty passed away before the building was completed in 1974, but the project was close to his heart. He had a hand in every aspect of the structure, from the prized Roman symmetry of the mansion, to the mosaic floors and frescoed walls. Attention was given to every aspect of the estate, from the types of plants they grow within the walls to the interior design. Multiple tours run at regular intervals, and are split according to the subject of the tour: there's one dedicated to the discussion of Roman architecture, while another may bring you out into the grounds to explore the herbs and botanics of ancient Rome. It was terrific, and the demarcation of these tours allow the tours to be led by 
subject specialists. 

Aside from the tours, a virtual tour via handsets were available as well. Done in collaboration with the book series Percy Jackson, the family-friendly tour leads you around the Getty Villa estate as they talk about the ancient Roman culture and described the personalities of gods and goddesses of the Roman pantheon.  



Though, not every section is family-friendly, and a particular walled-off section has a raunchy and explicit carving of Pan getting it on with a goat. 





The undisputed place to have a meal in the area was Malibu Seafood. It was a long wait especially during peak hours, but as we feasted on perfectly-battered fish and oysters, there was no better way to spend a summer's sunset by the seaside. 




An ill-timed victory sign, or a sign of displeasure from a 4 year old at being kept waiting even longer for food while I take numerous photos? 





We walked back to the car in the setting sun. A perfect sunset for a perfect day. 

27 October 2019

Daytrip to Pulau Ubin (WWF)

October 27, 2019 0
Daytrip to Pulau Ubin (WWF)

Pulau Ubin isn't one of those places in Singapore where Singaporeans commonly go to. It's a small island located off the east coast, and transportation into the island can be a little spotty. And like all outdoor activities in tropical climates, the weather can be challenging. I love a good trek or two in cooler weathers when I’m overseas, but here, where people sweat from the heat even while indoors, it takes a rare occasion to pry me away from the comfort of air-conditioning. 

So, when WWF (World Wide Fund for Nature) held a campaign to clean up the mangroves in Pulau Ubin one Sunday, no one is as surprised as I am to find myself there. We went much earlier than the appointed time, so we can watch the sun rise over the rest of Singapore (or at least we attempted to! - We couldn't find a proper vantage point). Ultimately, we had a more satisfying time at breakfast over in the nearby Changi Village Hawker Centre.

The boats ferrying passengers to-and-fro at the ferry terminal only leaves when there is a dozen passengers, so smaller groups may have to cool their heels a little at the ferry terminal. Our sizable numbers meant that we boarded quite easily and were soon on our way. 

As we made our way from the harbour into the island, it feels like we had been transported out of Singapore. The quaint structures seem right out of a set from a period drama, or from a bygone era of historyDespite being a sleepy town, the great outdoors beckons to travelers. There's kayaking, mountain-biking, and trekking around the wetlands or quarries. Adventurous 'uns can even go camping. WWF had liaised with a local adventure company for our expedition into the mangroves. A quick rundown of the basics of kayaking after, and we were off!

Our fleet of budding kayakists set off together, shepherded by capable hands from the company. We stopped every so often, as our guides, intimate with the area, named the wildlife and shrub, and explained their role in the mangroves. The waters were a deep murky green, which progressively lightened as we proceeded into the deeper areas of the mangroves. We rowed past a section of the coast, where the now-defunct resort of Pulau Ubin stood.



It was a beautiful day for a row, and it was a side of Singapore that I hadn't appreciated before. Items we picked out of the mangroves ranges from small water bottles to big barrels, which were likely discarded in the surroundings waters and swept into the mangroves by the currents. Not all of the larger items could fit into the kayak, but we fished out as much as we could.



A few hours into the expedition, we headed back to shore, and had a leisurely lunch at Season Live Seafood. There was prawns, steamed fish and fried yam. It was sumptuous! There was a smattering of rain as we ate, but luckily, the winds begin to shift towards the end of our meal, and a bright spot of clear sky opened, and just in time to catch the bumboat back to the mainland. 
Fall colours in Pulau Ubin, or did someone forgot to water this plant?
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Pulau Ubin is a beautiful island, and slightly rough around the edges. The efforts of WWF in preserving the environment here is admirable, and especially considering the lengths that they had gone through to make the lives of volunteers a little easier, from organising shutter transportation to the Changi, to buying lunch for the volunteers. I appreciate how a tour group (Asian Detour) was charted by WWF to bring us around the mangroves. We went home afterwards, now a little wiser about the mangroves of Pulau Ubin. 

Despite my copious amounts of sunblock, I had a good sunburn situation going on and consoled myself by lapping up a well-deserved ice cream at Birds of Paradise. It wasn't as close to the ferry terminal as I had envisioned, but it's good enough to warrant a detour!





18 October 2019

Karen's Chocolate Mousse Domes

October 18, 2019 0
Karen's Chocolate Mousse Domes

Years ago, back when I was studying in university and all of us were staying on campus, my friend Karen brought a few of these dainty confectioneries to us, and asked us what we thought about them. It was a delicate chocolate mousse, coated with a shiny layer of glaze and sitting atop a crunchy biscuit base. I dug a spoon into the dessert, and peeping out of the chocolate mousse, was an inner filling of caramelised milk, or dulce de leche. It was simply exquisite. We could scarcely believe that they were home-made. Within a few bites, the plates were swept clean, and not a crumb remained. 

It's been a few years since. Despite the intervening years, I still remember her mousse cakes, which had been singularly the most impressive dessert I had seen a home baker made. And I hung out often with a pretty large group of baking enthusiasts. I'd seen similar confectioneries in various fancy cafes, usually little showstoppers named after the cafe. This recipe was so spectacular, I finally gave in and bought some of those silicone molds just so I could make these mousse cakes. 




Karen was generous enough to share her recipe, and I started tinkering with various components of the recipe over the last few months, starting from when I visited my sister in California for a holiday, and continuing on when I returned to Singapore. I think these pictures were from batches number six or seven? I'd changed a couple of things, like substituting the sweet dulce de leche filling for a tart-er raspberry filling, and various means of getting the glaze to be a little more reflective. I think I tired out the voracious chocolate appetites of even my family (on both continents) at the end of it, but it was well worth the efforts. 




A common theme in my baking experience is to jerry-rig some sort of baking equipment together, and over here, for example, is my niece's Hello Kitty cookie cutter in lieu of a circular cookie cutter for the chocolate base.  Which actually did a pretty good job. 






Karen's Chocolate Mousse Domes
This is a four-part assemble, and is more complicated than the usual recipes that I post up. However, if you stick with it, it's well worth the effort. I've listed the parts in the order of which they should be done, to minimise waiting time. Otherwise, it could be spread out over multiple days. This recipe requires a roughly-circular cookie cutter, and silicone molds. Silicone molds can be picked up online or in specialty baking stores. The portions here has been adjusted to make 12 mousse domes. 


RASPBERRY FILLING
Fills 12 mousse

INGREDIENTS
40g granulated sugar
1/8 tablespoon lemon juice
40ml water
A dash (1/16 tsp) vanilla extract
75g frozen raspberries 

STEPS

1. In a medium saucepan set over medium heat, combine everything and cook until mixture thickens into an almost-jam-like consistency. Remove from heat and let cool completely. Refrigerate at least 4 hours before use.

CHOCOLATE MOUSSE 
Makes 12 domes (2.5" each)

INGREDIENTS
4.5g (1.5 tsp) of gelatin
100g dark chocolate, about 70% cacao
20g brown sugar 
1 tsp vanilla essence
50ml + 250ml heavy cream

STEPS

1. Stir the gelatin into 30ml of cold water. Allow to sit for 5-10 minutes.  
2. In a small saucepan, set 50ml of heavy cream and the chocolate over the lowest possible heat, stirring constantly, until the chocolate has fully melted. Remove from heat. Add brown sugar, and vanilla essence. Allow the mixture to cool, and then stir in the gelatin. 
3. Whip the remaining 250ml heavy cream to soft peaks, and fold into chocolate mixture until just combined. 
4. Scoop the mousse into the dome molds, leaving about 1cm space from the top. Create a slight well in the middle of the chocolate mousse, to make space for the raspberry filling.  
5. Add a teaspoon of the raspberry filling (as above) into the mousse. Smoothen out the surface of the mousse as best as you can. Place in the freezer for at least an hour. (You may find it helpful to slide a cutting board under the flexible silicone mold for structural support.)


CHOCOLATE BISCUIT BASE
Makes enough for 12 mousse cakes. Digestive biscuit is widely available, though I’m planning to try using feuilletine in my future batches. 

INGREDIENTS
150g digestive biscuit
50g choc
50g butter

STEPS
1. Preheat the oven to 160C

2. In a medium saucepan, melt butter over the lowest heat setting over a stove, and then add chocolate and stir constantly, until the chocolate just melts and combines with the butter. Remove from heat.  
3. Using a rolling pin or the flat surface of a kitchen hammer, pound the digestive biscuit into small even crumbs. Mix the digestive biscuit into the chocolate mixture. 
4. Find a circular biscuit cutter which diameter is about the width of the base of the silicone domes. On a flat baking tray lined with parchment paper, use the biscuit cutter and compress about a tablespoon of digestive biscuit mix into a circular shape. Aim to get the thickness about 1cm. Aim to make about 12-13 bases.  
5. Bake at 160C for 5-10 minutes, and then let cool. When at room temperature, top each frozen chocolate dome with the chocolate biscuit base. Push down to remove air pockets. Place in freezer again, for at least 2 hours, until the mousse and base are frozen solid. (It is common for the biscuit to be crumbly and break apart. Just push them together again, and add more crumbs to fill up the gaps.)

CHOCOLATE MIRROR GLAZE
Makes enough for 12 mousse cakes

INGREDIENTS
5.7 grams powdered gelatin 

30ml cold water
60 grams water 
90 grams sugar 
60 grams condensed milk 
15 grams of cocoa powder
105 grams dark chocolate
1/2 tsp vanilla extract

STEPS
1. Bloom the gelatin in cold water by stirring them together thoroughly. It should be a thick slurry.

2. Over medium heat in a saucepan, combine water, sugar, and condensed milk, and let it come to a boil. Remove from heat and stir in the vanilla. When it has cooled a little, add in the gelatin and stir until it is fully dissolved.
3. Place the chocolate and cocoa powder in a large bowl and pour the hot liquid over it. Let the mixture sit for a few minutes, then gently stir until the chocolate is fully melted. Using a handheld blender (alternatively, you may pour into a blender), process until the glaze is homogenous mixture. Be careful not to introduce too many bubbles since every minor imperfection will show on the surface. 
4. Strain the glacage through a sieve to remove any stray particles and air bubbles. 
5. Let the glacage cool for about 10-15 mins. If using a thermometer, aim to get it about 32°C, which is the optimal temperature to pour over your frozen desserts. Set a metal rack over a plate or bowl, and gently pour the glaze over the desserts. The excess glaze that drips off the dessert can be reused, after straining it through a sieve to filter out stray crumbs. 
6. Leftover glaze can be stored indefinitely like this. If otherwise left in a well-sealed tupperware in the fridge, it is best to use it up within 3-5 days. To warm up the glaze in future recipes, I place a required amount in a small metal container, and submerge the container in a larger vessel filled with boiling water. Stir gently, as the glaze is heated up by the hot water and melts into a pourable consistency. 

Serving
Once glazed, transfer the domes to the fridge and allow to defrost fully, about 3 hours. Once defrosted, the biscuit base will soften, and is best when consumed within a day. 

Variation
8-inch cake 
The recipe can be adapted for an 8-inch cake. Build the biscuit base in a cake pan with a removable base. Cover and freeze. Subsequently, add the raspberry layer and return to freezer. Then add the mousse, and return to the freezer. Finally, loosen and release the cake from the walls (you may find using a cloth dipped in near boiling water useful to warm up the side of the cake pan to aid the release of the cake). Glaze the cake and top with chopped nuts or cacao nibs. Let thaw in the fridge several hours prior to serving. 

Cream substitute
When you're running low on cream, you can substitute some parts of it with full cream milk in a pinch. Under the CHOCOLATE MOUSSE portion, use milk instead of cream to melt the chocolate in. The less cream you use, the icier the final product will be. You'll still need about 200-250g cream for this recipe (to whip to soft peaks).   

11 October 2019

Roasted Strawberry Ice Cream Recipe

October 11, 2019 0
Roasted Strawberry Ice Cream Recipe

We may have been a little overzealous snapping up all the berries that are on sale, but could you blame us? It's the end of summer and the supermarket was overflowing with fresh berries. We heaped boxes of of blueberries and raspberries into our cart, and just when we were about to leave, we couldn't resist buying these sweet-smelling strawberries. 


There was many of us, and we (my nieces) ate as much as we physically could. But 3 kilos of strawberries is still hard to plow through, and so just when the final box was starting to get a little soft, I decided to roast the strawberry and make some ice cream. 




 We had visited the Original Farmers Market in LA on the previous week, and came back with a particularly impressive bottle of apple balsamic vinegar from Temecula Olive Oil Company, which I drizzled over the strawberries. Because of the young 'uns at our dinner table, we stuck to the conservative side of ice cream making, and omitted the more adventurous miso flavour found in the original recipe, and used a quick squeeze of lemon to balance the sweetness.


The strawberry ice cream was brightly flavoured, and is so creamy, it's scoopable straight out of the freezer. It was the creamiest ice cream I'd had! Unlike the blueberries ice cream which we tried earlier in the month, where the blueberries were blended, we love how the chunks of macerated strawberries were mixed in with the ice cream. 



Roasted Strawberry Ice Cream 

Original Recipe from David Lebovitz

INGREDIENTS
For the roasted strawberries:
1 pound (450g) strawberries
3 tablespoons golden syrup, maple syrup, or light-flavored honey
1/2 teaspoon balsamic vinegar
a few turns of black pepper

For the ice cream custard:

1 3/4 cups (430ml) heavy cream
1 cup (250ml) whole milk
1/2 cup (100g) sugar
5 large egg yolks (4 jumbo egg yolks*)
1/4 teaspoon vanilla extract
A few drops of fresh lemon juice

STEPS

To make the roasted strawberries:
1. Preheat the oven to 375ºF (190ºC).

2. Destem the strawberries and cut them in quarters. Mix with golden syrup, balsamic vinegar, and black pepper, and arrange them in a single-layer in a wide shallow baking dish with high sides. 


3. Roast the berries on the upper rack of the oven, stirring once or twice during roasting, until they are soft and the juices have thickened, about 60 - 90 minutes. Remove from the oven and transfer to a small bowl. 
(Taste and adjust the sweetness with caster sugar or more honey, if your strawberries are not sweet.) Let cool to room temperature, and then refrigerate. These roasted strawberries can be kept up to three days in the fridge. 

To make the ice cream custard

4. Pour the cream into a 2L bowl, and then place the bowl in an ice-bath. Set a strainer over the inner bowl over the cream. 

5. In a separate bowl, whisk the egg yolks together. In a saucepan, heat the milk and sugar. 

6. Gradually pour about half a cup of warmed milk into the yolks, whisking as you pour. This tempers the eggs and prevents them from scrambling. 


7. Scrape the warmed yolks and milk back into the saucepan. Cook over low heat, stirring constantly as you do, until the custard thickens enough to coat the spatula. Remove from heat immediately, and strain into the bowl of heavy cream. Stir over the ice until cool. Add the vanilla extract and refrigerate to chill thoroughly, preferably overnight.


8. When ready to complete the ice cream, mix the roasted strawberries with the custard, then stir in the lemon juice. Churn in your ice cream maker according to the manufacturer’s instructions.



*I've noticed that USA large egg yolks are pretty small in comparison to Australia's or Singapore's. If in doubt, the egg yolk from one large egg should be 18g