Saturday, July 31, 2010

Honeymoon in Japan (Hokkaido) Pt 1

Oops!!Its August already!! I was supposed to update my honeymoon holidays in Japan months ago! But I felt so lazy trying to reselect my photos and going nuts trying to put my name on the chosen photos while trying to make it look posh-er... But things do change for the better. I found my umpph today and here I am, trying to recall my memories and inserting these pictures here. While searching through the photos that my hubby and I had taken, I felt so 'Japan - sick'!! I just miss those awesome fresh seafood!! The cold weather!! The delicacies!! The technology!! and of course the services and smiles from people over there!!

We joined Apple Tour (which is well known for their Japan Tours) so we have to fly all the way to KLIA to meet the other tour members. Our tour leader is Kenro-san! He is the funniest tour leader ever.

Our tour consists of 8D 6N trip, which means we wasted a night on board!! After the tour ended, we stayed for another 6D 5N and travel around Tokyo and Osaka with our local friend.

Now for Day 2, we had an overnight on the aeroplane and arrived at Kansai Airport in Osaka the next day. Then we board another local flight to Chitose Airport (Hokkaido). We arrived in Hokkaido around 2pm and it was snowing lightly!! I'm shivering! It was really cold!!But the sight of snow flakes falling down washed away all the tiredness from lack of sleep!

We board our tour bus to our first destination! We were excited already! Our first place to visit was Jigokudani (Hell Valley) at the Noboribetsu Hot Spring.

The Hell Valley is so called because columns of steam incessantly rise from the numerous fissures in the rocks. It also produce a strong smell of ammonia like stench. As the weather is freaking cold and snowing, the whole area was surrounded by snow flakes.



 
 
 
Just 10 minutes drive from Hell Valley, we checked in to the Noboribetsu Mahoroba Hotel. We were welcomed by the staff lined up at the hotel entrance. They greeted us with huge smiles and lovely voices singing "Irashaimasu"! Then helping us with our luggages and holding the lift doors for us to enter makes us felt like we are VIPS!!
 
Noboribetsu Hot Spring is the most famous Spa Town in Hokkaido. This is our room, it is very Japanese and well equiped with futon, tatami, yukata and all other necessities.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
We had the most scrumptious, devil-licious, awesome buffet dinner at the hotel's restaurant. The choices range from sashimis, Hokkaido most famous crab, locally grown vegetables, all kinds of potatoes, Japanese noodles, miso soups, meat, fruits, desserts, ice creams and many many more!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
After a heavy dinner, we walked around the shopping area near the hotel. There are a lot of shops selling local souvenirs and some items which only can be bought in these shops. Hubby and I had such a great time walking along the alley, and you can imagine how romantic it was, with only street lights and some music from local shops. The funniest thing happened was that our umbrella turned inside out by the strong winds while we were walking back to the hotel.

After walking and allowing our food to digest in our stomach, we went back to our room and get changed into yukata. Where we went??? Of course to the Hot Spring!! No photos were allowed unfortunately! I had a wonderful time dipping inside the hot water and busily jumping from one tub to another. I would not want to miss out any of the hot spring as different tubs has different benefits for our body. There's only one word I can use to describe the feeling... "Awww!!!" All my pain and tiredness just steamed away from my body. It was a Great Experience!
 
Day 3, we checked out from the hotel after a buffet breakfast. We went to Bear Ranch, where we saw unique species of Japan bears and racoons. The place was Okay except for the smell from the animals dumpings. We bought some apples to feed the bears and racoons.
 
This is the Bear Ranch. We bought some local products here. Hokkaido is well known for Horse Oil products.
 
 
 
 
 
 
 
 
 
 
 
 
 
Then we take a ropeway to Mt Uzusan.
 
We walked for about 30 minutes to reach the top. It was snowing lightly but the wind was strong.
 
 
 
 
 
 
 
 
After Mt Uzusan, we stopped by at Lake Toya. Then, we went to White Isle Niseko Snow Mobile Park. It was an experience that we will never forget. Although we had to pay 10,000 yen for the snowmobile and equipments, it was all worth it.
 

We arrived at Sapporo city at dinner time. We drove by Sapporo Tower and then to a shabu shabu restaurant where we ordered our Kobe Beef.

We checked in at Sapporo Novotel Hotel. It is a modern concept hotel with well equiped amenities and the room are very spacy.
Day 4, we venture into Otaru, another part of Sapporo. Back then, Otaru was renown as the "foreign country in the north" by the Japan people and they thought they need a passport to get there. First of all, we reached the White Chocolate Factory ( Shiroi Koibito) which are well known for its white chocolate products such as the White Chocolate Tiramisu.

You can find all of their delicious products here inside the White Chocolate Factory. Freshly baked daily!~ Their white chocolate tiramisu is to die for!!
This is Otaru Canal, a short and narrow but the most remarkable of the past & most beautiful spot for picture especially during night time. Otaru Canal also appear frequently in Japanese Movies for its romantic view at night.
We also visited Otaru Handicraft Street which are very famous for their glass handicraft shops, music box shops, museum, art gallery, the soft cream, northern dessert, cheesecakes, souvenirs, scallops and seafood and many more!

At the Music Box Shop (Otaru Orgel). You can find all sorts of melodies in various music box. You also can build your own music box. Very Special and Unique shop. Only available in Japan. All made in Japan.
Big, Fresh and cook on the spot Scallops!!! 500 yen for each!! Delicious!!!
LeTAO bakes melt-in-the-mouth cheesecakes!! The texture is soft and light, it's Awesome!!

We also dropped by at Asahi Beer Factory on the way back to Sapporo Town. Free flow of beer. Smooth dry beer, anyone?





















Hokkaido's Former Government Building, the Odori Park is one of the Sapporo's landmark.












In the evening time, we arrived at Tanukikoji underground shopping street. Tanukikoji begins from Street 1 till Street 7, with shops and cafes on both sides. It also has a lot of Pachinko ( similar to slot machines) and Games Outlets. We bought most of our souvenirs here as it was slightly cheaper.





On Day 5, which is also our last day in Hokkaido, we were brought to The Hokkaido Jingu Shinto Shrine, The Olympic Ski Jump at the Okurayama and later on to Rera Chitose Factory Outlet Mall.

This is The Hokkaido Jingu Shinto Shrine. It was established through an imperial edict of the Meiji Emperor on 1st September, 1869, Hokkaido Jingu is the enshrined home of both the pioneer and guardian deities of Hokkaido.

Sacred places are typically marked with a shimenawa (special plaited rope) and shime (strips of white paper).










Next, we visited The Olympic Ski Jump at the Okurayama where it was used for ski jumping during the Winter Olympic Games in 1972. The slope will be covered by thick snow during winter season.






For lunch, we were brought to have seafood lunch where we enjoy Hokkaido King Crab.


Our last station was to Rera Chitose Factory Outlet Mall. This is the place where you can shop for famous branded items ranging from handbags, clothings and accessories at a price you can't reject.



After dinner at a Chinese Restaurant here, we board a domestic flight at Chitose to Tokyo.

Bye!Bye! Hokkaido!!

Tuesday, July 20, 2010

Simple Baked Lemon Cheese Tarts


These are really simple to make and it serves as a good dessert after meal. It has a ligther texture and has a refreshing lemon-y taste to it! It is best served after chilled in the fridge for at least 2 hours.

The recipe uses the same dough as the Hong Kong egg tarts. So, please visit my previous blog for the pastry recipe.

Ok, the fun part here~ With the amount of lemon cheese fillings I made, I was able to make 6 mini + 6 normal size cheese tarts. Please forgive me if there's any confusion, but I only have these amount of tart shells in my kitchen =P

Lemon Cheese Fillings
80gm cream cheese at room temperature ( I use Philadelphia)
60g Castor sugar
1 lemon juice
1 large egg (plus remaining egg from pastry dough)
1 tbsp grated lemon zest
*optional: 1 tbsp of cream*

Method:
1) In a food processor, place cream cheese. Process till smooth.
2) Add sugar. Process till incorporated.
3) Add in egg. Scrape down any fillings stuch to the sides. Process till thoroughly combined.
4) Add in lemon juice and zest. Process till well blended and smooth.
5) Use a fine strainer to remove any foams. Pour filling into tart shells.
6) Bake at pre-heated oven 220degree C for 20 minutes till fillings are just nicely set.
7) Cool. Cover and Fridge.

Saturday, July 17, 2010

Hong Kong Egg Tarts


Egg tarts have always been my most favorite sweet dim sum since young. Whenever I go for dim sum at cafe or bakery, I'll get as much as I can 'filled' in my tummy!!~

However, recent years, I found that the local bakery here has increase their selling price from RM1 to RM1.20 - RM1.50!!! this is a ridiculous price!! Some even have a much thicker skin and less egg filling!! Some I found is too sweet and too buttery!!

So, one day I decided to search for original flavor egg tarts recipe and I found this easy and trusted recipe from youtube, a lady called wantanmien demonstrate step by step on how to make these delicious Hong Kong dim sum egg tarts. You can look at it at http://www.youtube.com/watch?v=KxTNQFcAkZY.

This recipe is so good because the steps are straightforward and so easy to make. The basic tools you need is tart shells or a muffin pan, a fork and spoon. I also like it cause it doesn't use any lard or shortening as well as no yellow coloring! So it is really healthy to eat!!

I baked 6 mini egg tarts and 6 normal size egg tarts and it is gone within 2 hours!!! = ) I also used the same pastry recipe to make lemon cheese tarts and it turns out yummy-licious too!! And all these just costs me less than RM5!!

Recipe for Mini Hong Kong style Egg Tarts:
(makes: 20 mini egg tarts)
Pastry
65gm sieved flour
18gm(31/2tsp) icing sugar
35gm butter,cut into smaller pieces at room temperature
1 beaten egg

Method:
1) Put all ingredients except egg (just put 2 tbsp first) into a clean bowl.
2) Using hand, knead into a smooth dough, if the dough is dry add some more beaten egg.
3) Using a cling wrap, Cover the dough in fridge for 30 minutes (if in cooler country, fridge for 15 minutes).
-----------------------------------------------------------------------------------------------------------
Egg Tart Fillings
50 ml warm water
40 gm (8tsp) icing sugar
50 ml milk
1 egg

Method:
1) Put icing sugar into warm water. Stir and let cool.
2) Add in milk, egg and remaining egg from the pastry.
3) Use a hand whisk to beat till combined.
4) Using a tea strainer, Sieve egg mixture into a cup to get rid of any foam.
------------------------------------------------------------------------------------------------------------
Method to assemble the Egg Tarts:
* Preheat oven 160 degree cC for 10 minutees. Middle stage.
1) Take out dough from fridge. On a work table, put some flour to make rolling easier.
2) Roll dough and divide to 2.
3) Roll into a sausage shape. Cut and divide into 10 small sections. Repeat for the other dough.
4) Roll into a ball.
5) Brush some melted butter on mould. Place dough in the centre of tart shell.
6) Using 2 thumbs, press evenly and till thin. Remove any excess dough.
7) Sting holes with fork.
8) Pour egg fillings to about 80% full. Repeat. Put filled tart shells in a larger pan for easier handling.
9) Place in the oven and bake for 20 minutes.
**Do not let the egg fillings to boil or pop up (else, the egg tarts will be wrinkly when cooled). Just bake the egg filings till nicely set. (If unsure, at 15 minutes take out the egg tarts and give it a gentle shake. If it is not wobbly it is done.)** 



Wednesday, July 7, 2010

Naughty Mini Chocolate Cupcakes


If you have read my previous blog, I made extra buttercream frosting and had stored it in the fridge. Since I do not want the frosting ended up in the dustbin, today I make another badge of mini cupcakes. The recipe was collected from the same website.

I found these chocolate cupcakes a bit too sweet, so next time instead of using 1 cup sugar which the original recipe called for, I will use 2/3 cup. The texture is very fluffy and moist. It is just lovely for a one-bite naughty snacks =)


Ok, now for the recipe:

Ingredients:

A (Stir and let cool. Set aside.)
1/2 cup cocoa powder
1 cup boiling hot water

B (Sift in a medium bowl.)
(175gm) 1 1/3 cup flour
2 tsp baking powder
1/2 tsp salt

C
(113gm) 1/2 cup unsalted butter, room temperature
1 cup castor sugar ( I would reduce it to 2/3 cup)
2 large eggs
2 tsp vanilla essence

Method:
1)** Please follow method (No.1 - 3) on the vanilla cupcakes recipe.
2) Now, add in flour mixture. Beat till incorporated.
3) Add cool cocoa mixture. Stir till smooth.
4) Evenly fill muffin pans.
5) Bake for 15-20 minutes. Remove & cool on wire rack.
6) Cool completely before frosting.

My Birthday

First of all, a Big Hug for myself & a Happy Happy Birthday to me =D

This year's birthday was a really special day for me because I made myself 12 birthday vanilla cupcakes with icing & decorations on them. Though I made quite a mess piping the buttercream frosting, I really had great fun doing it. I was so PROUD of myself.

Sometimes, the best present is not from others but from self so we should start giving ourselves little pressies from time to time (wink**). I am sure this little action will make life more satisfying and happy.

Now, a glimpse of the cutie cupcakes that I made =P


Well, not bad huh!~ he he, given that this is the first time I dealt with piping icing on cakes, I tend to pipe too much on one side. Another problem I faced is that I didn't cut off the dome of my cupcakes so it looks a bit pointy and less neat. I just don't want it to go to waste, so why trim it off =P

The original recipe is collected from JoyOfBaking's blog. However, I'll also share the recipe here. I just made small changes to the recipe. These cupcakes can be kept in an airtight container in the fridge for up to 4 days. Since the cupcakes itself is not too sweet, the butter icing goes really nice with the cupcakes.



The amount of batter can make 12 cupcakes & about 18 mini cupcakes. Here's the mini cupcakes version.


Recipe for Vanilla Cupcakes:

A (sift dry ingredients in a medium bowl)
(195gm) 1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt

B
(113gm) 1/2 cup unsalted butter, room temperature
(130gm) 2/3 cup castor sugar
3 large eggs
1 tsp vanilla essence (I use 1 1/2 tsp)
1 zest of a lemon (optional, I omitted this in my cupcakes)
(60ml) 1/4 cup milk

Method:
1) Preheat oven to 350degreeF (177degreeC). Line 12 muffin cups or grease muffin pans.
2) In a bowl, use an electric mixer or hand mixer to beat butter & sugar till light & fluffy.
3) Add eggs, one at a time, beating well after each addition. Beat in vanilla essence.
4) Mixer on low speed, alternately add in half flour mixture followed by milk then end with the remaining flour mixture. Beat till well blended. Scrape down sides of bowl if needed. Do not overbeat.
5) Evenly fill batter in muffin cups(about 2/3 full). Do not waste the remaining batter, you can bake some mini cupcakes with it.
6) Bake for 15-20 minutes. Test with a toothpick.
7) Remove & cool on a wire rack. Cool completely then frost with icing.

** If you want flat topped cupcakes, sliced off the dome of each cupcake with a sharp knife before frosting**

Buttercream Frosting:

Ingredients
(230gm) 2 cups icing sugar (sifted)
(113gm) 1/2 cup unsalted butter, room temperature
1 tsp pure vanilla essence
2 tbsp milk (I use 1 tbsp milk +  1 tbsp all purpose cream)
Food color (if desired)

Method
1) With a hand mixer, cream butter till smooth & well blended. Add in vanilla essence.
2) Mixer on low speed, gradually beat in sugar.
3) Scrape down sides of bowl.
4) Add in milk & beat on high speed till frosting is light & fluffy (about 3-4min).
5) Add in a little more milk if needed.
6) Add in food color if desired.

** I made this amount of icing and in total I used it for frosting 13 cupcakes & 100 mini cupcakes. The remaining buttercream frosting can be stored in an airtight container for up to 3 days. Beat till stiff peaks form before using.**