Mamma Che Pasta

Was shopping in Bugis after work and since it was raining we were kinda stuck in that area. Pakcik was hungry and we chance upon this little shop by the Bugis street named Mamma Che Pasta. It’s like a coffee shop concept with a few stalls selling Japanese, Chinese and Italian food.

I was way too full from the heavy lunch earlier so Pakcik went ahead to get his dinner.

Ordering and payment were made at the stall and Pakcik was given this little buzzer. When the food is ready, it will buzz and the customer can return to the stall to collect the food.

Pakcik had the seafood pasta (around $7-ish if I didn’t remember wrongly). The spaghetti was cooked to al dente, and the seafood was fresh. The sauce was alright. without the wow factor. But for the price, I have no complains.

I ate half of the tiramisu even though I was not hungry. It was creamy with a bit of liquor taste in it. It’s actually quite addictive especially with the chocolate sauce on the plate.

Black Ball @ KSL

Went to get the Black Ball dessert at KSL again. This time round we ordered 2 types of desserts to try.

This is the Black Ball Signature (RM6.90), which consists of Grass Jelly, Yam Balls, Sweet Potato Balls, Taro Q, Black Pearls, Red Beans and Crushed Ice.

This is the “Jiu Fen” Yam Balls Grass Jelly Ice (RM6.90). The only difference is that the signature has red beans and taro Q but this doesn’t. We thought it would be a different dessert so were disappointed when we got our order.

And so the desserts came with a small cup of milk. The yam and sweet potato balls were very chewy and and the red beans were so yummy. I love their red beans because they weren’t too sweet and cooked till soft. The grass jelly was very smooth too.

I would tend to have a lighter lunch so that I could have this for dessert. The black ball signature is sold at S$4.90 in Singapore (almost double in price), so I prefer to have it in Malaysia.

Just as we were leaving, we saw this huge dragon made of balloons. I wonder what’s the occasion.

My 2nd Baking Class

I had my 2nd baking class on last Friday evening. The class was bigger this time, with 13 people. Chef Philip recognized me when he saw me that day. I guessed I must have done too much mess in his kitchen during my first baking class. =P

As usual, we baked 2 items during the class. The items for last week were 1) Mango Chocolate with Passion Fruit and Lemongrass Cake, and 2) Blackberry Apple Crumble.

The ingredients were already neatly laid out before we started the class. There were quite a number of ingredients for this lesson and I had the feeling that I would mess something up.

We were split into 3 groups and my group had 5 people. We started off with the dark chocolate cream mixture. It wasn’t difficult because all we had to do was to measure and then mix everything in.

The 7 inches cake ring was used as the mold. The base layer was a chocolate sponge cake (already prepared), then covered with 250gm of chocolate cream. Next we sprinkled some canned mangoes on the cream.

Once done, a second layer of chocolate sponge cake was placed on top of the cream and mangoes.
My group went on to prepare the white chocolate mixture.

When the egg mixture was ready, we went to Chef Philip to get the melted white chocolate.

The white chocolate mixture was poured into the cake mold to form the top layer. It then went into the freezer to set.

Meanwhile, I started boiling the passion fruit puree with lemongrass. The mixture smelt so good! Gelatin was added when the mixture was cooled.

“Chef” SK took the frozen cake out from the freezer. =P

Once the passion fruit and lemongrass glaze was poured over the cake, it was placed into the freezer again.

That’s the end product~
It’s a very rich cake and the layers are quite pretty as well. =)

After the cake, we proceeded with the blackberry apple crumble.

I knew I would mess something up, and this was the part which I did. The dough was placed in the fridge to harden so that it is easier to handle. But, SK was happily rolling it out with too little flour and took too long that the dough had turned soft and started sticking to the tabletop. =___=”
Once again, Chef Philip had to come to my rescue.

After much effort, the dough made it to the aluminium tray. It looked awful, but at least it covered the whole tray and that’s the most important thing.

The extra dough was made into decorative biscuits. I made a teddy bear, 2 hearts and a star.

Next, we prepared the blackberry and apple filling. I really love the smell of apples and cinnamon!

Once the pie was fully covered with the crumble, it was sent into the oven to bake.

Under Chef Philip’s supervision, both the biscuits and the pie made it safely out of the oven. Not a single bit was burnt. =)

I dusted some sugar powder over the pie and decorated with the biscuits.
It look so lovely~

That’s the inside of the pie. Both Pakcik and I love it a lot! I am definitely going to bake it again soon!