My blog turns 1...

291 blog entries and 365 days later....here I am..posting in my year old blog. Can barely accept how fast time flies when you're having fun.
I've had many things lined up for " www.cookingismypassion.blogspot.com "'s birthday celebration happening this Sunday; but uni work and other obligations have set me back quite abit.

My very first post...sigh...it's been awhile...
My photography was hopeless (I blame my 2.0 megapixel camera), my editing was crap, recipes were simple but my way with words has still remained the same. Countless funny moments and memories I share with many who come and go; most of them involving mess-ups in the kitchen, endangering my life with sharp tools and typing up blog entries whislt under the influence of alcohol. *laughs*
Here are couple of quotes from my very first blog entries.

The beginning of my blog

This blog is dedicated to my love for food and
the culinary arts. I wouldnt call my "noob" cooking skills culinary arts..but
its certainly headed in that direction. I am an enthusiastic junior
chef-->yes wearing the apron does make me a chef *cheeky grin*...im still
missing the chef hat! Being bound to my uni lifestyle (mini budget and schedule)
i have very basic tools and ingredients, most of my concoctions i make from
common items at the local grocery store, or the 27/4 gas station down the
street! (when im desperate). Every now and then, i get to splurge on a few
extras like fresh berries and good quality chocolate (still desperate for a
proper pie dish!).I am the queen of improvising! I have to, i've done it for
years and i do it so well! Most of my recipes are derived from lil bit and
pieces of what i have available. I have always been good at craft and creating
"something" out of "nothing" and i dont see why I shouldnt apply that to cooking
*shrug* saves me a $$! hehe. I guess i have learnt most basics of cooking and I
have a good sense of flavour and taste. I love to eat; and i from that, sparked
my love for cooking.I have a long journey in pursuing this passion of mine, to
learn, to experience and to EAT! :P. (29th March 2006)

I compiled a few of my favourite pictures from a week ago to start off the blog. I guess this is where the idea of starting a blog came along, i began taking pictures of yummy looking food with my lil camera and wanted a journal to keep myself on track; see my progress...yadda..yadda. (29th March 2006) LINK

I wonder if there are anonymous readers who've stayed with me throughout the entire year. I remember a few individuals .... Mom, dad, sis, Ashibee, Kristen, Jess ...okay; I don't remember as many as I thought I did. >.<...my apologies if you havn't been mentioned.

It's a love hate relationship with this blog of mine. There are days where its the last thing I want to think about; and there are times when there isn't anything else I rather do than BLOG. It frustrates me...it disappoints me...makes me proud and keeps me sane all at the same time. Juggling uni, holidays, cooking, casual jobs, cake orders, catering, *currently (magazine writing) has certainly pushed my blog's priority back a fair bit. If I had any sense. I would abandon this journal of mine. But of course, I have hardly any sense at all. ;)
plus.... I love you guys too much... :')
Thanks so much for all the support...Thanks for the 800-900 blog readers a day mark on my site meter and thanks for all your annoying questions. ;) They make my day *heee... XOXO
I'll be having something special on Sunday the 1st of April; to mark my 1 year anniversary. Something along the lines of a special cake for myself, some chatting and a live streaming broadcast of me in my kitchen. Drop-by to see what's cooking; and for those who have always wondered whats happened to that email in 2006 they've sent me; my dog probably ate it ;). Just kidding...I appreciate all that 'attention' clogging my mail box every morning.
Hope things work out this Sunday; will be up in the morning fixing it up. Can't wait!

"Teriyaki"......

Synonymous to Japanese cuisine for most of us;
.... probably a safe favourite for unadventurous restaurant go-ers weary of raw Japanese delicacies.
Dark, thick, luscious and sweet...the Teriyaki sauce is pretty hard to resist. Jap joints often smother pork, salmon and chicken with this delectable favourite. Ever wondered what goes into this mysterious black sauce?

Sure; we crack open a bottle.... and voila~ Teriyaki!~
But do we actually question whats in it?

...Soy sauce? sugar? Japanese rice wine?
To be really honest; I never knew for sure; it was a sweet Japanese sauce..*shrug*
I could have been more inquisitive and actually made an effort to find out more; unfortunately I succumbed to the more convenient solution of a bottle at the Asian grocer. I am ashamed of myself.
We all have our lazy moments *giggle*. I; fortunately though, had a wonderful opportunity presented before me to learn everything about this very versatile sauce. Nothing like learning to make Teriyaki from someone with experience serving it up at a restaurant.
What I learnt that morning was far from what I had originally anticipated~
I watched her pull out fruit after fruit..... my jaw dropped when I saw a banana! *laughs*It took many hours of reduction. It was definitely a great learning experience for me. She assured me most sauces from restaurants weren't made this way; but this particular batch of sauce was made for her family meals; hence for health reasons, sugar proportions were minimal and fruits were used to compensate sweetness and flavour.

1 apple sliced
1 banana halved
1 onion sliced thick
1 orange sliced (leave skin on)
1 large bunch shallots (including the green leaves)
2 cups good quality soy sauce
2 cups brown sugar
4 cups water
1/3 cup cooking wine

Bring all these ingredients to a boil in a large thick base pot for 3 hours. Strain the fruit from the sauce and return dark sauce to stove top. Reduce heat to medium-low and cook for another 2 hours till sauce reduces to 2/3 of original quantity.Add in:

1 cup corn syrup

Continue stirring for 30 minutes and add in:

2-3 tbsp potato starch+ 1/2 cup water (mix)

Remove from heat immediately and stir well to combine. Leave to cool and thicken before using sauce.This recipe should make approximately 6 cups of sauce.


She poured a mini tub of sauce for me to bring home. I had a sneaky dip out of the pot as the sauce cooled. It was DELICIOUS! I was so excited to try it out~Went home to experiment with yummy Teriyaki Pork!Remember to coat the pork in some cornflour before pan-frying. Add in the sauce at the last 5 minutes and toss well to coat.

Don't worry, taste the sauce first...you'll naturally know what to do with it after.
It goes with salmon, chicken, beef; ....get creative!.....Barbecue marinade?? ;) hehe

Happy Birthday Nairi~

I would love to say so much more.
But Su is extremely busy.
My blog entry is almost a Japanese haiku.
*laughs*

They dance on the sidewalks of Liverpool st.
In a sheltered makeshift stage of their own.
Dancing on the streets.
Can't get any better than that.

The music plays.
They move to the rhythm.
I tap my feet.
B-boys they call themselves.
Breakdancers we know them as.


Nairi is Japanese.
He is a chef.
I like chefs.... *giggle*

A video of the dancing birthday boy.


It was his 28th birthday.
He was worried about getting older.
We helped drown his sorrows in good sushi @ "Bushari'
Lots of sake, wine, a japanese vodka I cant pronounce.
Drank lots.
Laughed lots.
Went to bed late.
Class at 9 this morning
Oww my head.
Can't type anymore.

Here's the cake. Was a shoe.
The b-boys were very excited.
Nairi's heart broke as he took a huge bite.

Shall speak more to everyone tommorow.
Will make teriyaki sauce. *grin*
Have to run!
Love you all~

I went out for Lemons....

Returned home with 2 bags full of groceries;....and no lemon. *laughs*

I hate it when I come to a painful realization that I'm missing an ingredient whilst in the middle of a 'bake' frenzy. It really turns me off. All that initial enthusiasm gone to waste. Such a shame. Distracted and in a hurry; I completely forgot what I was there for in the first place.

Optimistically, i took is as an opportunity to flex my creative mind.
Gathered a couple of loose ends and magically pulled out a brand new recipe out of my @$$~ *grin* Haha...with the help of some valuable substitution skills.
We've seen meringue on lemon cheesecakes..ever seen meringue on a strawberry one?
We've seen berries decoratively positioned on a cheesecake..ever seen berries Inside a cheesecake?

Please excuse my tacky attempt at the meringue topping. I was a scrooge; used 1/3 of the recommended egg whites. Didn't want egg yolks going to waste *guilty grin*
I was pretty happy I forgot the lemons. My taste-testers were just as delighted.
This definitely deserves a special spot in my favourite recipes stash.
Was never really a fan of Lemon-y desserts anyway~

250g Short biscuits crushed (use 'Digestive' cookies or 'Nice' by Arnotts)
140 gms butter melted
1/4 cup brown sugar
500 gms cream cheese (softened)
300gm sour cream
3/4 cup castor sugar
2 tbsp good berry jam
1 punnet strawberries sliced
3 eggs

Meringue: 3 eggs whites+3/4 cup castor sugar

Mix melted butter, crushed biscuits and brown sugar in a large bowl. Press mixture firmly into base and sides of a 22cm spring form cheesecake pan. Cover with clingwrap and pop into the freezer
Beat in a large bowl, cheese, sour cream and castor sugar. Add in eggs one at a time and beat till smooth.
Arrange berries on the biscuit base and spread jam evenly on top. Cover berries with cheese mixture and spread evenly. Bake in preheated 160 degree oven for 45minutes till fairly set in the center. Leave the cake to cool in the oven with the door slightly ajar. (helps prevent the cake from cracking). Refrigerate for 3 hours.
Make meringue by beating egg whites till soft peaks form. Add in sugar a tablespoon at a time. Whisk constantly till mixture is stiff, thick and glossy.
Spread meringue over cake. And bake in preheated 200 degree oven for 6-8 minutes till meringue browns lightly on top. Nope~ can't eat it yet! *haha* Chill for another 2-3 hours before slicing this delicious little sin.

My first attempt at Tiramisu...

It's probably my favourite dessert. Not many are aware of my love for tiramisu.....it's one of those naughty secrets I choose to not to talk about.
Talking about desserts is bad
....makes me crave,
...bake..
and EAT!
*laughs*

I've probably known 'how' and 'what' goes into making this simply divine Italian concoction for years. It is the worrying number of egg-yolks and sugar+cheese proportions which always seem to steer me away from making a tub of my own. Making it would mean stuffing my face with it; which would also mean stuffing extra bits down that waistline! *evil*

On Monday, Lady luck was on my side~;
Hui Xieng gave me an excuse to make Tiramisu ...
She invited me to her graduation...
.... .....
..
Of course that makes sense!
GRADUATION = CELBRATION = HAPPY= CAKE = TIRAMISU!!*rolls eyes*~ ..... heee *greedy grin*...


I know a cake seems a little 'off' as a congratulatory gift; but I made up for it with a cute lil' graduation 'dough-boy' hanging off the side.
It had its naughty finger dipped in for a lick! ..... much more inventive than a typical graduation teddy bear; don't you think? :P

I brought her special little tub with me to Uni for photographs. The weather wasn't exactly perfect for Tiramisu to be hanging around outdoors; but the issue was soon resolved with a fork I conveniently had in my bag, and many eager friends digging in. It didn't exactly have a chance to melt~*laughs* Poor Hui Xieng didn't get to eat much of it though. I'll make her more next time. ;)

400gms mascarpone cheese
2 egg whites
4 egg yolks
2 cups sifted icing sugar
1 250gm pack of Italian sponge fingers (Available at supermarkets/deli's)
125ml extra strong espresso coffee
1/3 cup coffee liquor (I used Kahlua)
3/4 cup thickened cream
200 gm bar of good quality chocolate (grated)
cocoa powder for dusting

Mix liquor and coffee in a big shallow bowl. Set aside
Beat egg whites till stiff peaks form. Will take about 4-5 minutes on high
In a separate bowl; beat egg yolks, sugar on high till pale and smooth. Reduce speed on the mixer and add in mascarpone, followed by the whipped cream.
Assemble: Dunk sponge fingers into coffee mixture and neatly arrange on the bottom of a large dish/container (I used my pie dish. hehe ...improvise).Top with sprinkles of grated chocolate and spoon on the cheese mixture.
Repeat layers; finishing off with a layer of mascarpone. Dust with cocoa powder and refrigerate for at least 2-3 hours.

Note: Never attempt to eat tiramisu straight out of the dish with a spoon. Remind yourself to scoop separate servings into a separate bowl. You'll end up devouring the entire thing. I learnt this lesson the hard way. *sniff* It's off to the gym for me. :(

Making em' pretty~

I Hope these turned out as pretty as you expected them to be Jackie. *Hugs* Thanks lots for having us over for your excellent beach-side party!
I got up early on Sunday morning feeling fairly groggy from the events the night before. The weather outside was dark and gloomy; wasn't exactly the beach-type sunshine we were all hoping for. It took awhile to drag myself away from my warm cosy sheets. Things had to get done.
I promised Jackie 20-ish cupcakes and a 9inch round for her party at 2 that afternoon. I was far from ready.3 hours of stress and a face full of frosting later; I let out a sigh of relief. The girls thought they looked real pretty....and I presumed Jackie would think so too. I learnt many lessons that morning; some I'm too embarrassed too admit. * grin* I need to avoid working in a hurry. My fingers are rough and clumsy when I'm stressed out. Dainty royal icing and painting works need delicate hands.
These were Humming-bird cakes...made from banana, pineapple and a lashings of ground cinnamon. Sounds a little 'out-there' for first-timers...but I assure you; the flavours harmonize beautifully. The banana keeps the muffins moist too! Almost tops my favourite carrot-cake recipe; almost...*wink* hehee I'll post the recipe up for these soon. I have an 'Easter-y' theme for them up my sleeves. Will probably work on that during the weekend.
All that frustration paid off though; the rain clouds cleared up a little, and our good ol' sun came out for a peek just in time for the party. We carefully made our way to Coogee beach with the goodies dangerously balanced on trays. There were no mishaps~ *grin*
The girls ooOo'ed and ah'ed...I was relieved. Jackie was happy and so was I. With some help from her darling boyfriend; she had prepared an array of beautifully done finger food trays. They were all dainty and tastefully assembled. So very impressive! Definitely not your ordinary beach party with greasy sausages on the BBQ pit *laughs*Great work with the food guys! So glad I was invited. Will steal your genius idea with the "all-in Schweppes" drink *evil grin*

A wild boat ride~

*** "Fairly" obscene content
** Do not continue reading if uptight / have your 'panties in a knot' :P

I was invited to a big 21st Birthday bash on board the Pacific Pearl last Saturday. Big beautiful ship it was.... Judging from the layout and photographs on the invite I recieved; I could tell it would be one hell of a party~ *laughs* It had a picture of a very drunk birthday boy; lying completely trashed on the floor after a party. Our classmate "Jimmy-James" was the star of the night. It was certainly a memorable one. Happy Birthday you naughty little 'stud-muffin'!! It's been heaps of fun having you around classes the past 3 years.

Thanks so much for inviting me to your big bash! Great views of Sydney Harbour; fantastic free flowing alcohol, delicious finger food, a cosy fun crowd and many yummy looking boys on board *giggle* The choice of music wasn't exactly my cup of tea; but it got the crowd going absolutely INSANE~!! I kid you not...James looked like he was having a load of fun; I guess that's what's most important.

I took videos...will upload some of them for public entertainment! *laughs*




My classmates are going to have my head for posting this up!!....
*runs and hides*...............*evil grin*Haha


It took me a LONG while to come up with a cake design for James. I asked around for "suggestions" on what I should come up with. We know for a fact that he loves 2 things; beer and chicks. *shrug* It was either going to be a keg of beer or this...*laughs* I hope nobody thinks this is too obscene to be posted on my blog.
It didn't take me too long to shape these with the Wilton ball pan; but the small lingerie details were quite a handful. He loved it! My cake went on parade around the cruise ship. I was proud *grin*