Hankerie is being invited honourbly as food vendor in Asean Coffee and Art Fringe Event 2013 at Publika (28-29th September 2013)
Hankerie has gone to next stage, selling all her bakes in public - Bangsar Shopping Complex for an event.
Hankerie won as 1st runner up in Asian Food Channel (AFC) foodie face off competition.
Hankerie is honourbly being featured in one of the Malaysia's leading Food magazine this month. Grab yourself a copy in any of the Malaysia bookstore now.
Minions army wish you Happy Halloween!
Try these spring onions crab stick buns that contains onions buttery fragrance, a little bit of sweetness of crab stick in the middle, together with the slightly sweet, soft bun.
When Minions get ROUND and FAT!! These macarons are sandwiched with premium dark chocolate and white chocolate ganache. Slurpy!
Loving this light and crispy, with a distinctly buttery flaky pastry as the main character of my whole chicken and mushroom pot pies.
Happy birthday, bb! Self made birthday cake for my beloved hubby.
Angry Birds, Angry Pigs, Thomas and Friends, Cars....all these assorted cartoons are my source of ideas to custom make these into cupcakes for Lucas's birthday.
Steamed Buns can be attractive too. Nice to see and nice to eat. Food for your eyes.
The specialty of these bao is that using Otak-otak (- a cake made of fish meat and spices). This give you an unique savoury taste in the combination of soft and fluffy of bao's texture.
The 1st impression of theirs -"Where did you buy this from? And I do not think that I ever see this kind of Macarons outside before?"
All my efforts are worth it as my client is just so touched and love it so much when she first saw it. Sometimes, the facial expression means everything :)
The mother duckling & little duckling
The baby sex is unknown yet, hence I decided to use the generic colour - light yellow to be part of my cupcake theme colour. Some closeup design as below:
The small duckling
By using freehand to roll this fondant Hello Kitty Face without any Hello Kitty's cookie cutter, roll some white prepared fondant out to a 1/8 inch thickness. Roll the fondant into round shape as Hello Kitty head shapes and make 2 little ears on top of it. Use black frosting in a pastry bag to pipe on Hello Kitty's eyes and whiskers. Add yellow colour fondant as her nose and make her bow over her right ear.
To invent something new, I'm using remaining pure fresh raspberries, blend into puree to make the swiss roll cake part, whipped some fresh cream and wrap with some fresh strawberries. Here you go, the complete fresh mix berries swiss roll with heart-shaped! Totally, all are natural colours.
The close out of one of the heart-shaped mixed berries swiss roll
For those who do not know what is bavarois, basically bavarian cream or Crème bavaroise is a classic dessert, a Swiss invention according to the French. Bavarian cream is similar to thickened crème pâtissière but thickened with gelatin instead and flavoured with liqueur. With this, I've added some rum wine to enhance its taste. After that, it is lightened with whipped cream when on the edge of setting up, before being molded.
The friand pastry, which has become popular in Australia appears to have been based on the French financier; however, Australian's friands typically have additional flavorings such as coconut, chocolate, fruit, and nuts. Australian friands are baked in oval shapes. For this coming valentine's day, I've baked these French Financier cake into heart-shaped.
Undeniably, roses are always the main character of Valentine's Day especially the Red one! This is the wonderful idea for decorating your Valentine's cake. These fondant roses harden up and are less fragile than royal icing flowers. They do take a little bit longer than icing roses, but the end result is wonderful. This first time may take longer. Once you get a hold of it, you will be making these roses a bunch at a time. They are worth it. Not to mention they do last longer.
"Love is in the air" - Valentine's Day is on February 14th, but you have almost all month (until February 27th) to participate in the Be My Valentine challenge. To make it more of a challenge, the judges added an extra rule: your dish needs to include something Red, the color of Love!
Along with all these judges below, we will choose the best 3 to win the prizes in the end of this challenge.
- Han Ker from Hankerie
- Irini from Irini Savva
- Katie from Down Home Foodie
- Kristen from Frugal Antics of a Harried Homemaker
- Leslie from Culinary Chronicles
- Michelle from The Adirondack Chick
- Minna from Naked Plate
- Simcha from Turkish Cooking Everyday
- Teri from The Freshman Cook
- There must be at least one picture in your recipe, and both the recipe and picture need to be your own. If your recipe is inspired by another, please mention it in your recipe.
- You cannot use an already published recipe to participate in the challenge, you need to publish a new recipe (otherwise there's no challenge!)
- We would love to have participations from all around the world, including from blogs in languages other than English. Please do include an English translation of your recipe in your post though. :-) If you need help with the translation (proofreading etc.), we will be glad to help if we can.
- You can participate with only one recipe.
- You can participate from Friday February 3rd 2012 until Monday February 27th 2012 included.
With the simplest ingredients, the key to the formation of a good meringue is the formation of stiff peaks formed by egg white. If you've mastered French Macarons, this is even simpler than that - lesser steps to do and easier to do it successfully. In terms of taste, they are light, airy chewy and soft with a crisp exterior. The most important fact is meringue just a high source of protein, sugar as well :)