the birthday dinner and tiramissu

continued from previous entry!

Supposedly i should have planned everything for the birthday boy since it was his big day. Yet i chose to let him decide our dinner place coz' it does not make sense to me if we go to my favorite place when it was his birthday right? (In fact without my knowledge he did expect me to plan everything so he would not need to crack his brain to solve the most challenging where-to-eat problem -_-) 

So the dinner of the night was at Modern Revelation, Sutera outlet. I guess he purposely picked this knowing i'd like it lolol.

Speaking of steamboat, i was reminded of this Ala Carte buffet steamboat which i recently had in Taipei. It cost NT530++/pax for lunch session on Sunday. Seemingly expensive but i deemed it reasonable when i saw various kind of premium beef, pork and seafoods in the menu. What's more, there was unlimited serving of my favorite Mövenpick ice-cream!! :O

ok no unlimited Mövenpick ice-cream in JB so back to MR.

Tomyam Soup base with the standard vegetabls

One person's portion but sufficient for two of us.

i love the yam!

pathetic amount of sliced pork :<

additional add-on: 松阪猪肉片

handmade meat-ball

Taro milktea to rescue the boy from the tomyam lolol

Last but not least

the super yummy surprise homemade tiramisu

Happy 26th Birthday!

 with lots of love :)

Now you may want to ask for the recipe.

Get your paper and pen ready. You are welcome.

Do note that my version does not contain alcohol so it is a modern version instead of traditional one lolol.

Ingredients

Mascarpone cheese       250g

egg yolk                        3 nos

egg white                      2 nos

Castor sugar                  50g

Ladyfingers (boudoirs) 10 - 12 sticks (depending on size of container)

Expresso                       ~250ml

Liquor                           add to suit your liking

(expresso and liquor can be replaced by Kahlua)

Coco powder                as topping         

Instructions

1. Mix 50g of sugar with egg yolk and beat until the color of mixture turns pale yellow.

2. Add in mascarpone cheese to the mixture and mix until smooth mixture is obtained. Put aside for later use.

3. Mix 50g of sugar with egg white and beat with electric mixer until foam with stiff peak is formed, ie. until the beaten egg white remains intact in container when you flip the container upside down.

4. Add (3) foam into (2), mix evenly until smooth mixture of formed.

5. Put aside for later use.

6. Dip the ladyfingers in expresso and line the bottom of container.

7. Pour in (5) until the ladyfingers layers has been completely covered.

8. Repeat (6) (but in opposite orientation) and (7) until the container is filled up.

9. Chill it for at least 4 hours before serving.

10. When serve, sprinkle generous amount of coco powder.

11. Cut nicely and place onto a small plate.

12. Take a picture and upload to Instagram/fb/Path/whatever apps that shares photos.

13. Enjoy and start praising yourself for the superb culinary skills lolol

**** THINGS TO NOTE ****

1. Keep the mascarpone cheese under room temperature hours prior to making else it will be too hard to be workable and you will end up with cheese-mix of very coarse mouthfeel.

2. Always use an electric mixer to beat the egg white unless you do not mind spending hours beating it with a whisk.

3. Ensure that the container used for beating egg white is perfectly clean and dry with zero oil stains else IT WILL NOT FORM THE FOAM even if you keep on beating for 24 hours.

4. Amount stated is enough for container measures approximately 18cm x 10cm x 5cm.                

ok that's all because i am hungry again. -_-

how do i live without u, 6.31pm