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2021-09-13 09:27:26 有 2 人按讚

Kek lapis legit has its root in Indonesia and kek lapis legit mean 'sweet layer cake'. Recently I found a nice kek lapis from Amboi.

AMBOI! was founded by a full-time homemaker, Jenny who has a passion for baking hearty cakes and cookies. An avid baker purely driven by interest and passion since twelve, Mama Jenny was experienced in baking the classic Indonesian cakes – the Lapis Legit and Bika Ambon for 11 years since 2009.

I get to try their Lapis Legit Coffee and Lapis Legit Original. Amboi's lapis legit cake has a much more natural shade of brown. The cake is luscious and velvety with a good bite, and imbued with nice flavour. Its widely-spaced brown and egg-yellow stripes are satisfyingly uniform, and its texture decadently dense, moist and rich without being cloying. I'm impressed with its depth of flavour: it’s a perfect union of what tastes like premium butter and a just-right dash of perfumey spices, like a coy spritz of a sensuous scent.

Lapis Legit can be purchased at https://www.amboilapis.my/ . More information check out @amboilapis.my

#lapislegit #keklapis

Tags: cloying lapislegit keklapis

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cloying 在 Dairy & Cream Facebook 的最讚貼文

By Dairy & Cream

2021-06-25 19:26:52 有 4 人按讚

[Recipe] Easy Matcha Coconut Chestnut Kueh Pudding 抹茶椰子布丁粿 🍵 🌴

Not sure if you have tried Kuih Tako- a Thai two-layer dessert comprising of coconut milk and pandan served in a squarish pandan leaf box. It is typically filled with water chestnuts which brings about a refreshing crunchiness.

Here I am giving it a spin by using Japanese green tea instead of Pandan—not only saving the time for extracting Pandan juice but the bittersweet tea taste also makes it less cloying. Texture wise, it falls between a pudding and a Kueh. For the water chestnuts, I use Milli water chestnuts which makes preparation more convenient without compromising on the quality. No sugar is added to the coconut milk layer, but feel free to add them if you like it sweeter. You can also make this in glasses besides jelly mold

Ingredients (makes 16 jellies) :
Set A Coconut layer:
200ml Kara low fat coconut milk
100ml low fat milk
25g mung bean flour
1/4 tsp salt

Set B Matcha Layer:
5pcs Milli Water Chestnuts
10g matcha
25g mung bean flour
35g sugar
250ml water

Steps:
Combine Set A ingredients in a pot and stir well. Heat and whisk till thicken. Pour into jelly molds, filling them only halfway.
Cut water chestnuts into dices and fill them on the cooled coconut layer
Combine Set B ingredients in a pot and stir well. Heat and whisk till thicken. Pour into the jelly molds to fill as the remaining half.
Chill in fridge for 3-4 hours. Unmold and serve

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#dairycreamkitchen #sghomecooking #sgeats #singapore #local #best #delicious #food #igsg #sgig #exploresingapore #eat #sgfoodies #gourmet #yummy #yum #sgfood #foodsg #burpple #beautifulcuisines #bonappetit #instagood #eatlocal #delicious #sgmakandiary #matcha #sgdesserts #stayhomesg #sweets #whati8today #抹茶

Tags: cloying dairycreamkitchen sghomecooking sgeats singapore local best delicious food igsg sgig exploresingapore eat sgfoodies gourmet yummy yum sgfood foodsg burpple beautifulcuisines bonappetit instagood eatlocal delicious sgmakandiary matcha sgdesserts stayhomesg sweets whati8today 抹茶

Dairy & Cream

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Hi! I'm Li Tian. Based in Singapore. Travel occasionally to Japan. An adventurous and friendly foodie with a sweet tooth and 24-hour food sensor. This blog was born since May, 2011 and has expanded to cover all kinds of food reviews, ranging from restaurants to snacks. The Japan Food Column was started to track all the good food places mainly in Tokyo during my stay there. It will be expanded to cover other regions of Japan. "Dairy and Cream" receives an average readership of 50,000 per month and has been featured on other media including, variety show "JUS" on Suria channel, Omy.SG youth zone and food columns of myPaper (Chinese)

Singapore & Japan Food Blog: www.dairycream.blogspot.sg Instagram http://instagram.com/dairyandcream

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By Food of Hong Kong by Epicurushongkong

2021-05-11 15:37:35 有 11 人按讚

🌟 #Paan Ice Cream, at newly opened @carat.tst side. HKD $62 🌿🌿

U couldn't have guessed Hong Kong actually has the Cult status Paan flavored ice cream served nowadays 😧, the Bettel leaves based stimulant Chew with Areca nut, etc. This one is obviously Tobacco free 無煙草, but still almost a 精神食糧 in many parts of Asia especially near India continent. Imagine eating this whilst smoking a Shisha 🤭🤭

__
🌟 Angoori Rasmalai $88 was made super well here with house made cottage cheese, milk & almonds 👍🏻👍🏻

🔸Pista Kulfi with Pistachio $88 is not bad here, but I have had better versions with a stronger pistachio & spices presence. In hindsight, we could have ordered Makhana Lotus Seed Kulfi

🔸Gulab Jamun $68 has a very good texture, probably the best I have tried in HK. But it's slightly let down by too cloying sweet Syrup comparatively speaking, which can also carry more Rose 🌹 flavor. Can be easily fixed to become the best available in town tho!

Tags: cloying Paan

Food of Hong Kong by Epicurushongkong

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www.FoodofHongKong.blogspot.hk Instagram.com/EpicurusHongKong

cloying 在 Zermatt Neo Youtube 的精選貼文

By Zermatt Neo

2021-02-10 20:57:52 有 72,108 人看過有 1,307 人喜歡

For this episode, we headed down to Chicken Up to DESTROY an All You Can Eat Chicken Wing Buffet! Chicken Up is a Korean-themed restaurant located at Buangkok that offers a host of Korean cuisine and specialises in Korean-style Chicken Wings. They offer an All-Day Chicken Wing Buffet at $25 for Men and $20 for Women with the Buffet also including Kimchi Fries, Truffle Fries and Spam Rice Balls.

The chicken wings came in original, yangnyum, soya and spicy yangnyum flavours. Each wing was huge and meticulously fried and seasoned. The concept of blandness did not exist during this buffet - in fact the wings were so flavourful that flavour fatigue kicked in very quickly after an extremely enjoyable first few wings. The winning tactic was to rotate through all the flavours to mitigate this.

The original had no sauce but was well-salted, with a rich chicken flavour and moist interior. I normally do not like yangnyum sauce for being too cloying, but this version balanced the sweetness very well. The spicy version was also not too strong but came with a noticeable kick. I enjoyed the soya version the most. It came glistening with an inviting black coating that did not disappoint on the palate. As expected from Chicken Up, it was not overpoweringly salty but right on the edge of the cliff. The Spam Rice Balls were also very good – each ball being packed with umami goodness that burst in your mouth as you chewed through. The Kimchi Fries were heavily loaded with a spicy mayo sauce with chunks of beef piled high.

This All You Can Eat Chicken Wing Buffet was extremely worth it given the cost and we certainly made the most of it. It has enough variety for you to switch around with to mitigate flavour fatigue and eat to your limit while not lacking in quality. Each wing came piping hot and crispy, made to order. The only thing missing was a good glass of soju/beer to wash down the Chicken Wings with. Head down to Chicken Up for outstanding Korean-style Chicken Wings!

Visit Chicken Up at:
Blk 277C Compassvale Link
#01-13 (Unit 2A)
Singapore 543277

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Guy from Singapore that loves to eat :)

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By Zermatt Neo

2020-09-27 20:29:32 有 84,931 人看過有 1,491 人喜歡

Chwee Kueh (water rice cake) is a breakfast dish commonly eaten in Singapore. The rice cake is made with rice flour and water steamed in a metal mould, giving it its signature shape. It is topped with chai poh (preserved radish) that is flavoured with garlic and soya sauce before being fried in oil. Chilli sauce is usually served on the side.

For my challenge, I visited a specialist Chwee Kueh shop at Taman Jurong to get 100 Chwee Kueh to destroy. The shop is run entirely by an old man who has been making Chwee Kueh for decades and has been at this location for 5 years. His Chwee Kueh is very affordably priced at 5/10 for $1.50/$3. There are more famous and Michelin-awarded places out there, but I want to help less well-known and legacy businesses.

The rice cakes on their own are actually rather bland and light, which is normal for rice cakes as they are meant to act as vessels for the toppings. The preserved radish were very savoury and barely sweet, unlike some of the more famous ones. As they were practically deep fried in oil, it was a very oily and cloying topping. The chilli compensated the heaviness of the topping well, with a lightly spicy and heavily smoky flavour.

At 100 rice cakes weighing around 5KG, it was quite a challenge to complete as the oily and heavy preserved radish got to me quick. While adding the chilli sauce helped, I still had to push myself to complete the challenge. As always, if you order a reasonable portion of 5 or 10, this would be a hearty breakfast to start the day with. Do support local businesses and this old man by visiting his Chwee Kueh shop!

Visit Taman Jurong Chwee Kueh at:

Taman Jurong Food Centre #02-67
3 Yung Sheng Road
Singapore 618499

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By Zermatt Neo

2020-08-16 20:30:03 有 207,098 人看過有 3,229 人喜歡

For this video, we went down to Ho Ho Chimek where they assembled a beautiful Bossam platter for me to devour. Ho Ho Chimek is an authentic Korean restaurant located in East Village that specialises in Korean Fried Chicken while also offering a host of other delectable Korean cuisine. For this challenge, I was offered a secret menu Bossam (Korean Pork Belly) option, together with Kimchi Fried Rice and Jajangmyeon Noodles, that were assembled beautifully onto my giant plate.

Bossam is a unique Korean style of eating involving boiled pork belly served with a number of condiments that you then wrap up in a lettuce leaf into a neat little package. For myself, I was given kimchi, garlic, Bibimbap sauce and spring onions. On its own, the pork was reminiscent of char siew, but slightly fattier and sweeter. Eaten with all the condiments in a wrap, the flavours truly complemented one another with the kimchi and garlic tempering the cloying flavour of the pork together with the satisfying crunch of the lettuce.

The Kimchi Fried Rice was topped with fried eggs and had the distinct tangy flavour from the kimchi juice added. It was specked with kimchi and chicken luncheon meat, with the meat adding a needed savoury dimension with each bite. The Jajangmyeon noodles, a noodle dish topped with a thick black bean sauce and bits of pork, was not overpowering in the slightest as is common for poorly done Jajangmyeon, with the unique black bean flavour and juicy chunks of pork.

This was an enjoyable challenge with a good bit of variety, although the unctuous pork became rather overwhelming towards the end especially with my refusal to eat it as a wrap. I also tried their famous Korean Fried Chicken which was extremely crispy and flavourful on the outside, while juicy inside. The soy-garlic marinade really shone through. Additionally, the Bossam is apparently not publicised because it is very difficult for the owner’s mother to create, although it is one of their best offerings.

Do visit Ho Ho Chimek to get your Korean cravings satisfied! They will be offering a slightly smaller version of this platter for $68 from this Friday onwards, with the addition of Tofu Stew, and aptly named “OPPA Zermatt’s Platter”.

Visit Ho Ho Chimek at:

East Village #01-45
430 Upper Changi Road
Singapore 487048

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Guy from Singapore that loves to eat :)

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