Food Jewellery Part 2

So I've recently been really into food replicas.. and making them tiny has been lots of fun! Here are some of the works I've done since the last update! 

Iced gem cookies

Kueh lapis sagu

Chef Yamashita inspired Swiss roll, Coke and egg in pan

My parcel from Amazon Japan arrived via ShopandBox too. I also got many lovely books! (: 

叉烧包

Hello Kitty inspired cone

Cookie with a bite!  

Bibimbap

Fried egg

Doughnuts, one with a huge bite!

Ang Ku Kueh and Kueh Tutu

Cookie with a bite!

My buffet table after lots of fun last weekend! 

Coke

Pineapple Tarts in progress... with the filling curing and being ready in 2 - 3 weeks. I also explored the Tamiya palette. I love it so much! 

A rose ring!

Fishball mee kia soup

Supplies from Taobao!

Popsicle! 

Ang Ku Kueh

Ramen...

Iced gem cookies in a bauble ring

Miso Chashu Ramen

Spaghetti Bolognese 

Laksa

Ham and Cheese sandwich

Pancakes

Egg in pan necklace.. my pupils loved this so much!

Paddle pop!

More Mee Kia Soup cos I lost the first one ):

Ang Ku Kueh as earrings

Ice gem cookie stud

Fish Ball Mee Kia with hiam jio! 

A really stunning tiffin carrier with removable racks! I can't wait to use this.. 

This has been really addictive.. I can't wait to explore more! 

Salted Egg Calamari Rings

YUMS! Last week, I cooked some Salted Egg Pork Ribs.. today, I had the idea of cooking them in calamari style since I found some fresh ones in the supermarket. I also made improvements to the batter and boy is it delicious! 

The recipe takes about 30 mins to prepare and cook and I'd rate it a difficulty level 3 out of 5. 

Salted Egg Pork Ribs

Having harvested my Homemade Salted Eggs, I decided to cook something with it! I knocked off a little earlier today so I had the luxury of cooking something proper. The week has been insane since it's exam week.. lots of marking to do, lots of assessment to complete.. I wish I have the time to cook much more often. 

Speaking of which, this made me very happy tonight. Most of the kids in my P1 class have performed very well in their English test through their hard work.. I'm a proud chee-cher! 

Anyway, I had my pork ribs thawed overnight in the freezer and had them ready to cook by 5pm. Planning beforehand is good (:

The ingredients are pretty simple but it may turn some off since it involves deep/shallow frying. I decided to do it anyway. >.< It takes about an 30 - 45 minutes to prepare and cook and I'd rate it a difficulty level 3 out of 5. Or maybe 4 out of 5 if you dislike deep frying! 

Homemade Salted Eggs (Chicken Eggs)

I've always been a fan of salted eggs even though they're unhealthy XD 

With my bad experience with salted eggs recently (I had black salted eggs on 2 occasions!), I really wanted to make some. As duck eggs aren't sold in Singapore, I resorted to using chicken eggs. 

Taking reference from Christine's Recipe, I purchased a huge glass jar having spotted it being on sale at Crate and Barrel 2 months back. The jar I had was HUGE. I had about 28 eggs in it! Of course, scale down the recipe to suit you. I reckoned that since I was gonna make some and that they take 30 days or so to be ready, I might as well make a huge batch of it. 

I'd rate it a difficulty level 2 out of 5.

Tanoshii Ke-Ki Cookbook by Chef Yamashita (Launch)

Last Saturday, I had the honour of attending the cookbook launch of Chef Yamashita at Bosch's Experience Centre. I'm a huge collector of cookbooks and Chef Yamashita's books are one of those I adore. 

It was the launch of his latest book, Tanoshii Ke-Ki. I learned at the event that he had another book in between! Knowing that the husband would love the recipes inside (we've recently been too fascinated by Japanese recipes), I purchased the Wagashi cookbook. 

There were lovely snacks for us..

And the best part would to be watching Chef Yamashita demonstrating his Yuzu Chiffon Cake. 

Chef was really charismatic and even though he spoke in Japanese (his beautiful translator did the translation), his body language communicated what he wanted to say. 

I love his enormous whisk!

Some of his techniques differed from what I'd usually do.. Like observe how low the chiffon tin is inverted? I'd usually prop it up on a rack to prevent condensation. 

He sifted his flour onto a sheet! 

Very animated! 

And he lovingly showed each and every step to all who were present.

He even had a couple of participants get dirty! XD He gently scooped the batter bit by bit into the tin as opposed to what I'd usually do - pouring the batter all into the tin at once. 

Removing his chiffon with a spatula!

He brought his Sakura roll to share with us! 

It was really good. Soft and of the right sweetness! 

He also showed us how he'd decorate the roll in a simple yet elegant manner. 

Frosting his yuzu chiffon (:

The chiffon was good! I'm gonna add this to my list of chiffon bakes! 

Sharing his Castella cake (which reminds me that I've yet to use mine!) and dramatically showing us how huge the tin that was used to bake the cake was! 

Yums!

His elegantly decorated Yuzu Chiffon! 

Yummy Castella.

It was truly an honour to meet Chef Yamashita. 

I love the cookbook.. it consists of 42 lovely recipes that are easy to follow. I can't wait to try some of his recipes when my back gets better. 

Go grab yours at the nearest bookstore! (: 

Food Jewellery

I've been fascinated with fake food for the longest time ever.. 

A couple of weeks back I started exploring more air dry clay.. I tried my hands at a rainbow cake but it wasn't too pretty. 

It stacked up well but I was too eager to cut into it..

I got more reads from Kino and they were costly XD I then checked out similar titles from Amazon Japan for a fraction of the price..

Earlier this week I mailed out some char shao bao and siew mai studs my friends ordered.. so adorable! 

I also made some mini macarons.. 

I started playing with rings.. Love the bauble! Though the kueh lapis sagu needed more work.. 

They did make very adorable studs! 

I did some prep work... 

And as I strained my back on Thursday night and had my mobility affected, I couldn't walk very much. I ended up working on more air dry clay today when I got sick of bed rest and of course, I felt a little better. I did some Takoyaki! I played for Epoxy for the first time and it was a cheap alternative to UV Resin! 

These were some of the items I've played with so far (as of this afternoon)...

I coloured some clay and stacked them for another batch of Kueh Lapis Legit using Modena Clay..

Did some Strawberry Parfaits... used strawberry decor sauce, mango decor sauce, Padico whipped cream and Modena clay! This was tons of fun! Do you even spot the pocky? XD

After dinner, I did some dim sum baskets using Modena and Thai Clay.. I also played with textures using a serving tray I had (hence the intricate design on the red tray)... It was lots of fun.. Can't wait to play with more projects and for my clay stuff to arrive both from Japan (Amazon) and China (Taobao)!