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| Thursday, 10-Jan-2008 17:45 |
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HAPPY NEW YEAR 2008 FROM CHEF TANIA
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TEOW CHEW PORRIDGE
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ASAM PEDAS IKAN SAGAI
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TAUGEh WITH SALTED FISH
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WHAT A NEW YEAR BEEN VERY BUSY THIS FEW DAYS, WELL I AM VERY HAPPY THAT I WAS INVITED BY SINGAPORE MUSLIM CHEFS ASSOCIATION(SMCA) TO JOIN THEM, WELL
MY FIRST MEETING WAS ON MONDAY (7TH JAN) IT WAS GREAT MEETING SO MANY SENIOR AND JUNIOR CHEF IN THE GROUP. HOPE WE CAN WORK AND PLAN NEW PROJECT FOR THE YEAR 2008 TOGETHER, THNKS TO SMCA FOR INVITING ME TO JOIN THEIR GROUP. THIS GROUP WAS FORM LAST SEMPTEMBER, WITH CHEF HEMRAN THE
PRESIDENT, AND ALSO CHEF CELEBRITIES, AND SOME HOTEL CHEF TOO. COMING UP PROJECT VERY INTERESTING I AM JOINING THEM TOMORROW FOR THE MEETING WILL SHARE WITH U OK................ HERE ARE SOME PICS FOR ALLL MY FRIENDS, THE TEOW CHEW PORRIDGE AND DISHES RECIPES WILL BE COMING UP IN BH SINGAPORE SOON HAPPY VIEWING........
VISIT ME AT:http://dapurcheftaniashiokadooo.blogspot.com
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| Thursday, 27-Dec-2007 15:08 |
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TEA TIME TREATS WITH CHEF TANIA
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HAI FRIENDS AND VIEWERS, TODAY I AM A BIT BORED COZ, I HAD A LITTLE TOOTHACHE, ACTUALLY NOT THE TOOTH ITS THE GUM A BIT SWOLLEN RIGHT AT THE CORNER OF MY MOUTH, SO I DECIDED JUST TO EAT BREAD WITH MILO OR BLACK COFFEE, I LUV TO BAKE
MY OWN BREAD, SIMPLE BASIC SWEET BUN BUT VERY TEMPTING, AFTER I LEAVE TO COOL ABOUT 10 MINS I CAN'T WAIT TO TRY THEM AND EAT 2 PCS WITH BLACK COFFEE..
WA LAAAAAA SO SEDAP COME AND VIEW MY BREAD.................
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| Wednesday, 26-Dec-2007 17:06 |
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THE CAKE STORY AGAIN
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VARIATION OF CUPCAKES
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CHOCOLATE GANACHE
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EGAGEMENT CAKE
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HAI, HERE ARE MORE CAKE PICS TAKEN RECENTLY FOR ENGAGEMENT & FOR AIDIL ADHA
CELEBRATION.................
FOR YR INFO THE NEXT CAKE DECORATION/BAKING COURSE WILL BE SCEDULE
PART 1 (5/4/08 SAT @ 2 PM TO 5.30)
PART 2 (6/4/08 SUN @ 10.30 AM TO 2.30)
THE COURSE COVERS
1. BAKING TECHNIC (BUTTER CAKE, SPONGE CAKE,CUP CAKES & MOIST CHOC CAKE)
2. BUTTER CREAM (BIRTHDAY CAKE, CUP CAKES &OCCASION CAKES)
3. FRESH CREAM
4. HOW TO HANDLE CHOCOLATE (GANACHE TO COVER CAKE)
5. BASIC CAKE DECORATION ACCESORIES & EQUIPMENT
6. A LOT OF TIPS ABOUT BASIC CAKE DECORATION BUT EXCLUSIVE
7. HANDS ON(CHEF TANIA WILL GUIDE YOU, AND U DECORATE YR OWN CAKE)
FEES: $220 WITH MATERIALS
INTERESTED PLS CALL ME @ 96149190 OR
EMAIL: taniaaris2002@yahoo.com   
VISIT ME AT: http://dapurcheftaniashiokadooo.blogspot.com
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| Wednesday, 26-Dec-2007 11:29 |
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CHEF TANIA & FAMILY IN ACTION IN MALACCA(PAINTING OUR HOUSE)
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HAI VIEWERS AND FRIENDS, JUST CAME BACK FROM MY HOUSE IN MALACCA, MY FAMILY SPEND AIDILADHA THERE, MY MOTHER, MY 2ND BROTHER AND MY 6TH BROTHER AND THEIR FAMILY WAS THERE TOO, WE ALSO HAD GUEST FROM SINGAPORE AND MY RELATIVES IN MALACCA VISIT US TOO. MY JOB IS TO COOK FOR THE FEAST, AND TO ENTERTAINT ALL MY BEATIFUL & HANDSOME NIECES AND NEPHEWS, THE YOUNGEST OF COZ ADAM ZAIRIS THE CUTES AMONG ALL AND HIS ONLY 3 MONTHS OLD....ON THE 21ST WE START OUR SPRING CLEANING AND THE PAINTING COZ WE HAVE 7 STRONG MEN POWER IT TAKES 3 DAYS TO PAINT THE HOUSE AND THE MAIN GATE, WE ONLY PAINTED
OUTSIDE(EXTERIOR) THE INTERIOR MAY BE CHINESE NEW YEAR WE WILL MAKE A COME BACK.....
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| Wednesday, 26-Dec-2007 06:32 |
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AYAM PANGGANG EMPING ISTIMEWA(GRILLS CHICKEN WITH OATS SAMBAL)
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AYAM PANGGANG EMPING ISTIMEWA
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AYAM PANGGANG EMPING ISTIMEWA
INGREDIENTS
2 KG CHICKEN THIGH(ABOUT 4 PCS)
MARINATE CHICKEN WITH A LITTLE SALT, 2 TBLSP GARLIC PASTE, 2 TBLSP GINGER PASTE 2 TBLSP ABC SWEET SOY SAUCE OR KICAP MANIS AND 2 TBLSP LIME JUICE.
MARINATE FOR ABOUT 1/2 AN HOUR.
HEAT 5 TBLSP OIL OR BUTTER ADD IN MARINATED CHICKEN COVER POD, KEEP TURNING CHICKEN EVERY 5 MINS COVER POD COOK ABOUT 15 MINS OVER MEDIUM FIRE.
INGREDIENT FOR SAMBAL
30 NOS. DRIED CHILLIES
2 NOS. LEMON GRASS(SLICE)
2 iNCHES GALANGAL
5 NOS. GARLICS
10 NOS. SHALLOTS(BAWANG KECIL)
2 TBLSP CORIANDER SEED(KETUMBAR BIJI)
GRIND ALL ABOVE INTO PAS TE
1/2 CUP COOKING OIL
1/2 CUP COOKING OATS
2 NOS. DAUN SALAM
1 NOS. DAUN KUNYIT(SHREDDED)
2/3 NOS. ASAM SKIN(ASAM KEPING)
2 TBLSP SHREDDED GULA MELAKA
A LITTLR SALT AND MSG(MSG OPTIONAL)
METHODS
1. HEAT OIL, ADD IN GROUNDED ING, AND COOK UNTIL FRAGRANTS, ADD IN ASAM SKIN
SUGAR, SALT,MSG, OATS AND ABOUT 1/2 CUP WATER AND COOK ABOUT 7 MINS AND
LASTLY ADD IN DAUN SALAM ANDA DAUN KUNYIT.
2. COOK LIKE NASI LEMAK SAMBAL ETC...
3. ARRANGE 1/2 COOK CHICKEN IN TRAY, RUB WITH THE SAMBAL AND HEAT UP OVEN AT
200 BAKE 10 MINS TURN OVER CHICKEN AND BAKE AGAIN ABOUT 10 TO 15 MINUTE OR
UNTIL COOK.
HAPPY COOKING............ THIS IS A VERY DELICIOUS CHICKEN RECIPES FROM MY KITCHEN
U CAN SERVE WITH WHITE RICE OR JUZ EAT LIKE THAT AND GIVE A LITTLE SQUEEZE OF LIME JUICE TO ENHANCE THE TASTE....WALAAAAA........  
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| Friday, 14-Dec-2007 18:57 |
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PICS FROM MY CAKE DECO CLASS
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MORE CAKES PICS FOR VIEWING,
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| Thursday, 13-Dec-2007 18:06 |
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MORE NEWS ABOUT MY CAKE DECORATION CLASSES.....
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HAI FRIENDS & VIEWERS, THIS AFTERNOON I HAD 4 MORE STUDENTS IN MY CAKE DECO
CLASS, THERE ARE VERY PATIENCE COZ THEY HAD O KNOWLEDGE, AND THEY VERY FAST LEANER, EVEN THOUGH THEIR HAND A LITTLE SHAKY, BUT THEY MAKE IT THRU...
HERE ARE SOME PICS FROM MODULE 1 (BUTTER CREAM FROSTING) ON CAKE & CUP CAKES, ENJOY VIEWING......
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| Sunday, 9-Dec-2007 08:35 |
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MORE PICS FROM THE CAKE DECORATIONS CLASSES
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HAI AGAIN, HERE ARE PICS FROM THE 6/7 DEC CLASSES PICS OF CUP CAKES, CAKE WITH BUTTERCREAM, FRESH CREAM AND CAKE COVERED WITH CHOCOLATE GANACHE AND STUDENT IN ACTIONZZZZ................
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| Sunday, 9-Dec-2007 07:41 |
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MY CAKE DECORATION CLASSES ON 3/4 DEC & 6/7 DEC 2007
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HAI, THANK U TO ALL MY STUDENTS, THAT PARTICIPATED IN THE HANDS ON CAKE DECO CLASS LAST WEEK, HOPE KEEP PRACTISING, AND UPGRADE YOURSELF SO U CAN CREATE BETTER CAKE DECORATION.
MY NEXT CLASS FOR THE CAKE DECO WILL BE ON THE 13/14DEC(THURS/FRI@2 TO 5.00PM)
@ BT PANJANG ...FOR FURTHER INFO PLS EMAIL @
taniaaris2002@yahoo.com or call me @ 96149190
HERE ARE SOME PICS, OF CAKES DURING THE CLASS...............HAPPY VIEWING
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| Friday, 23-Nov-2007 11:05 |
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ROLL & ROLL PUDDING COMING SOON
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ROLL & ROLL PUDDING
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HAI FRIENDS AND VIEWERS, AFTER THE PUDDING COCOA BUTTER MY NEXT RECIPE WILL BE THE ROLL & ROLL PUDDING, JUST SEE THE PICS FIRST I WILL ATTACH RECIPE LATER, COZ NEED TO GET PREPARED FOR MY TRIP, I'M LEAVING TO KUALA LUMPUR TOMORROW MORNING BON VOYAGE.......................
HAPPY VIEWING......................
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