Little Craving

It's the middle of the night,

and I'm caught in a deep crave for luscious desserts. 

Well, it is kind of immoral, I know. 

Forcing myself to control,

hypnotizing my body 

so that I wouldn't get shocked by the numbers under my toes.

But I just can't help. :) 

(trying hard to make it rhyme, so yeah.)  

I had a sudden crave for creme caramel, so,

I made it. 

Making caramel isn't easy after all, at least not the cleaning part, agree?

Poured them into my ramekin babies, coated the bottom evenly, and they look lovely and shiny. 

Sugars are sweet and delightful, but caramels melt the core of the heart. 

Simply, I like my caramel to be slightly burnt. The bitter-sweet sensation, projects a more dimensional taste. 

And so, I sent my babies to the beach

They immersed themselves happily in the sea, sun-bathing at the same time.

Slightly tanned, sexy and smooth skin they have! 

Turned them upside, down. "Babies, you're looking good."

At least to me, you are perfectly cute. 

*P/S : I was impatient since I want to eat them so badly. But I regretted. I did't not strain the mixture and pour the mixture slowly. Hence, appearance of the texture. :/ * 

And so, I gave them a milk shower.

Silky rich milk falls perfectly on the smooth, soft with little bit of springiness creme caramel.

It coated the tongue, lingered in the mouth and slip down the throat. 

It makes me think for awhile. The moral of the story. 

Ever wonder why life is so harsh sometimes? 

Sugar undergoes heat, sugar molecules moves faster, collides, bonding being break down, structures being rearrange. and eventually melts, transformed into a heavenly good liquid called the caramel. 

In fact, 

Do you realize that, it doesn't depends on specific temperature to melt the sugar (to be specific sugar doesn't melt, it decompose!), it's about the heat rate, or the energy required. You can use high heat to 'melt' the sugar in shorter time at higher temperature or 'melting' them with low fire for longer period., hence they 'melt' at lower temperature. 

Human needs to go through challenges and obstacles, being hurt, twisted, hulled inside out and being restructured to be a better homosapiens isn't? God created us are meant to be sweet and happy, well, but as we pass through the hills and valleys, we are being mould to somebody. 

Sugar going through heats to unleash its rich and overwhelming flavour.  

Human needs courage to achieve their feats.

Ohya, scientifically proves that heating sugar at low fire for longer temperature, gives a more tantalizing and yummier caramel. 

So, don't rush in life.

Especially you burnt the caramel. :( 

Haste makes waste, sometimes. 

Reference :http://gizmodo.com/5824822/scientists-in-sugar-shock-after-finding-sucrose-doesnt-melt

And ya, The Recipe from BBC

http://www.bbc.co.uk/food/recipes/classic_crme_caramel_44792

Yours Faithfully, 

Grace. 

Korean Barbecue Dinner!

Annyeong! 

It was a pleasant night time and I decided to have some last minute dinner gathering with my good-old-days buddies. 

 So, what’s for dinner? Hmmmp. 

Typical Malaysian will take at least half an hour to think about this difficult question, pondering this and that. 

Well, ‘Korean Food’ someone said. And we drove all the way from Puchong to Ampang just for that.   

Dae Jang Gum Korean BBQ House

Personally not fancy about Korean Food, but the BBQ meats never fail to satisfy me.

 

We ordered 4 pax Meat Platter, that cost around RM250. 

No offense but I think it’s a bit overrated. And I don’t feel full at all at the end of the meal, perhaps my friends took most the food? But anyway, portion wise, to me it’s rather small.

Internet reviews saying that it’s more authentic compared to other Korean restaurants,  so preferably anyone of you who read this justify yourself then.   

Dae Jang Gum Korean BBQ House
B-3-1-1, One Ampang Business Avenue,
Jalan Ampang Utama ½,
68000 Ampang, Kuala Lumpur 

Tel: 03-42532253 

Operating Hours:
11.30am to 3.00pm
5.30pm to 10.00pm

FHM Culinaire 2013

FHM 2013, hmmm, the first thing come to your mind may be a sexy cover girl on the fhm magazine right?

But sorry to disappoint you, FHM this time is purely sexy sexy FOOD.

FHM basically stands for food and hotel Malaysia,

it's an exhibition held every two years, and this year was the 12th exhibition.
FYI, full name for this event would be International Exhibition of Food, Drink, Hotel, Restaurant and Food Service Equipment, Supplies, Service and Related Technology. Crazy huh?


Anyway, everyone only focus on FOOD right? *wink*

In conjunction with the FHM, there's actually another event going on which known as Culinaire 2013, where culinary and F&B experts gathered, and it's basically a competition.

I have friends and lecturers who took part in the competition, where it's one of the reason I'm so motivated to travel to KL and bear all the traffic jammsssss :)

Shall we start the photo boooom? :D

Salmon Confit

Mango-Basil Cremeux

Served with Caramel Genoise And Mango Gelee, Sable Basil Sponge

Dragon Fruit Mousse with Opera Cake

Berries Sponge

Cod Fish with Spinach Scallop Mousse, Corn Cream

Chocolate Brownies, Assorted Fruit with Home-made Mint Gel

Fish Ballotine with Beetroot and Peach Salsa, Citrus Reduction Sauce, Accompanied with Prawn Beignet, Mustard Capers Dressing, Lemon Salt and Balsamic Vinegar

Chocolate Ginger Pudding with Avocado Sauce and Pepper Ice Cream

Chocolate Mousse, Passion Fruit Savarin, Passion Fruit Coulis, Raspberry Coulis and berries

Roasted Lamb Chop with Plum & Herb Crust. Rosemary Red Wine Sauce. Cooked Garlic Millet and Provencal Vegetable

Shrimp Chicken Rolls with Red Wine Sauce

Langoustine Sous Vide with Butternut Squash Veloute, Salted Cod Brandied Roll with Japanese Cucumber and Dill Emulsion, Porcini Crusted Seared Scallop with Champagne Jelly, Compressed of Russe and Sweet Potato. Poach Calamari Tentacles with Cod Fish Crackling. 

OHEEMGEE. This is too much info. @.@

These desserts are so pretty! Until I actually forgot to see what they are, non-stop taking the pictures of these beautiful pieces!

Wedding Cakes Decoration, I can tell you all these people is so so so good, I wonder how long it takes them to do all these. :) 

My favourite! 

The theme of the whole cake is in beige, while the internal part, have layers of red, giving it a little bit of colour, not so boring! The gum paste flowers are so pretty!

My another favourite, i suppose this person would have fainted once finish the deco. 

LOOK AT THOSE TINI-TINY LINES!

Royal Icing FTW!

This is too much, Too nice! Merry-Go-Around!

Pineaplle Mille Feuille 

Mango Pudding serve with black glutinous rice topped with mango cubes, mango sherbet, milk skin and screw pine sauce

Blueberry Lavender Macarons

Strawberry Macaron, Raisin Crackers, Chocolate Chantilly Sauce, Lemon Meringue, Honey Sauce, Spice Sauce ( Cardamon, Cinnamon, Star Anise & Cumin Seed with Peach), Orange Raisin Honery Compote

Dark Chocolate Mousse, Mint Cream Brulee, Hazelnut Dacquoise Served with Almond Nib Croustillant  

Hawaiian Resort : Coconut Mousse with Passion Fruit Jelly and Sundried Lavender Agar-agar

Creme Caramel

At the mean time, there's the bartender championship going on, and this guy is so charismatic that he made almost everyone look at him! 

Sugar sculpture in process

Prosperity and Longevity : Oriental Crispy Egg Noodle with Yabby and Sliced Scallop in Seafood Broth

Ice Carving Competition : This Ohemmgeeely wow! Beautiful isn't? 

Crusted Wagyu Ribeye with Compress Leek, Duo-Mash Sweet Potato & Fresh Garden Vegetables, Potato Maxime & Beef Jus

Mr. Andrew happily shows his prey :P 

After our visit to the Culinaire, we went to the exhibition where we get to taste a lot of food, yes A LOT.

We pay? NO! It's FOC! 

These pastries are displayed at the ab Mauri booth.

(Ab Mauri is actually a yeast and bakery ingredients manufacturer and supplier, a lot of bakeries uses their products to make quality breads and pastries, yummmmmm) 

And suddenly we were caught in a crowd cause rumour has it, FREE FOOD. 

Rational booth, they have very comprehensive and sophisticated equipment to cook food in mass, and yes, those food taste reallly really good. 

Popcorns! 

Creme Caramel, this is so goood! 

Very exotic coffee machine! :) 

We tried this Earl Grey Latte, it's good. But the taste is a bit too milky. 

Chocolatesssss <3 

This chocolate by Le Bourne, is so freaking heavenly good, and it lingers in your mouth.

 You know, sometimes is so good to join all these exhibition. hahaha! 

It's a cake. I feel so useless, I want to do something like that too, God help me. Haha! 

 Well, generally it's a fantastic experience to look through all these fantastic foods and development that has been made in the food industry, It was truly a blessing that I'm in the food industry line (sort of :P) An eye-opening experience I can say, and a motivation to push me work harder, so one day I can be somebody. #inspired# :)