My colleague and I were out on one of our lunch (mis)adventures when we came across this cupcake place at The Podium. Usually a sucker for trying out new munchies, we set off to buy every flavor available in the store.
One of the things that surprised me was the very classy packaging - from the foil cupcake liners to the paper bag. I thought it's a present on its own.
Their serving comes in regular and bite-sized pieces. I wasn't able to take photos of the bite-sized ones because we pretty much attacked in when we got back from lunch.
Can't wait to bring some home to A!
Yep, that's today's breakfast. The plating took longer than the cooking. I just added mayonnaise on the egg before cooking it. As for the okra, here's the recipe:
8 pcs okra, sliced (cut off the tips)
6 slices of bacon, diced
1 1/2T garlic, minced (if you love garlic as much as my husband does, you can add more)
Start with a hot pan, render the fat from the bacon. I opted not to wait for the bacon to crisp, so I added in the okra and garlic to cook along with it. That's that.
As for the assembly, using a round cookie cutter, cut out discs from the scrambled egg. The number of discs would depend on the size of the scrambled egg and cookie cutter.
Sandwich the bacon in between discs. Using the round cookie cutter again, hold it above the topmost layer of the egg disc. May not be a good idea to rest the cookie cutter on the egg as the weight of the cookie cutter might cause the egg disc tower to collapse. Just hold the cookie cutter with your left hand and start filling it with okra until the diameter of the cutter has been filled with the okra. Or if you want to do a little cheat to make the okra stick on the egg, spread some mayo on the egg. Pat the okra on the egg and gently lift the cookie cutter.
I decided to drizzle some balsamic vinegar on it more for presentation, it apparently still tasted well with the rest of the dish.
All that effort of assembling it took A a matter of seconds to destroy and a few minutes to eat (with rice). I took that as a complement.
Home Cooking: Kikiam
Pastries: Bouquet Cakes
I don't know what is it about flowers that I'm not one of those who likes to receive them as presents. I find it tedious for something that will eventually be thrown away - trying to go home with this bulky thing in your hands, finding for a container to place it in at home, attempt to keep it fresh for a longer time, watch it wither, throw it in the bin. Well, I don't go through the whole process when I receive flowers. I go to church and offer it to the altar. That's where all my bouquet went.
With my mom and sister's birthdays coming up (just one day apart from each other), I thought of bringing cake. Of course, it won't be an ordinary cake. At the same time, my creative juices were being lazy in trying to come up with a cake design that would merge those two. So, I figured just make one design - a flower bouquet cake. And with The Bunny Baker on my side, this is going to be awesome...again!
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