Friday, December 20, 2013

Private Cooking Class With Joe&Kyle!


It was super fun cookig with Joe&Kyle!! They both never make Thai food and never try Papaya Slad and Fried Banana With Ice Cream but now I think they know what to order:)) Hope you guys master those dish for Christmast party!

Sunday, December 15, 2013

Awesome Group!!

It was so much fun with 5 lovey couples!!! Thanks for went through tough works with me- you guys are awesome!!!!

Saturday, December 14, 2013

2nd Times Team Building !

A lot of creation of how to make spring roll for this team- some I will never imagin:)) Good job and thanks for joining me cooking great Thai meal!

Thursday, December 12, 2013

4th Times With Traige Consultant's Team Building !

Having Such A Great Time with this team!! I hope you all making a Thai dinner party at home now and don't forget to invite me :)) Good job and thanks for joining me cooking delicious meals!!!

Tuesday, December 10, 2013

AFAR's Team Building!

I have another fun class with AFAR team!!! Everybody help to eat all the meal we made which I love it!!! I hope you guys hada  good time and see all of your team in my class again next time:)

Friday, December 6, 2013

Pearl's Team Building!!

I definitely must say having so much great time with this team!!! Everyone is so happy and friendly. I belive everyone wish working with these people and great team with chopping , cooking , drinking and Thanks so much for eating all my ffod and dessert!!!!-- very international!!!!

Monday, December 2, 2013

ComScore,Inc 's Team Building!

It was very smooth and very organise from this team, start with -chopping , cooking , having great meal, take a walk to see the SF's view before having dessert and finish with a great taking pics:)) with a full stomach , Thanks Tony for organised this team and I hope your son love my style "Tom Kha Soup"!

Sunday, December 1, 2013

Fun Fun Fun!

It was so much fun cooking with this group- great team work and love cooking !!! Great job and glad everyone love Spicy papaya salad. Thanks Jennifer for brought me persimmon from her tree:))

Saturday, November 23, 2013

Two Couples Anniversary!

It was my pleasure to having two couples celebrate their  anniversary in my class. I believed they loved my food and had a great time!

Sunday, November 17, 2013

Cooking Nov 16, 2013!

It was so nice having all of you in my class and I hope everyone had a good time , definitely full!!!

Saturday, November 16, 2013

Cooking Class Nov 15, 2013!

It was so nice having  these three couple in my class!! Surprising , each couple came to the class for celebrate their birthday , so happy birthday all of you :))

Sunday, November 10, 2013

Cooking Class Nov 9, 2013!

Five couples cooking delicious meal with me tonight, nothing to say but so much Fun!!! Thanks everyone and it was nice having you all in my class.

Saturday, November 9, 2013

Black Sticky Rice With Custard

The Black sticky rice is very well know in Thailand-especially on the dessert item.
The rice itself can eat as a regular rice which serve with the food but when it is used
for making a desert the black sticky rice will give you a unique character as sweet,
chewier and have own aroma.

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Foy Tong

Foy Tong is a traditional Thai dessert forever.

A lot of Fun!!

It was a couple cooking class night!! Making good looking spring roll, Stir Fire Pad Thai and cooling down the palate with Fire Banana With Ice Cream. Great job and a ton of Fun every one!!

Thursday, November 7, 2013

Private Cooking Class With Shahed!

It was gift to Shahed's boyfriend birthday. They love to explore difference type of food and this was the first time taking an Asian  cuisine cooking class. I hope you both love the food we made and had great time making your favor dishes!

Sunday, November 3, 2013

Cooking With Linda & Kelly!

It was very nice having Linda and Kelly in my class!! They are very good friend for 30 years and meet up twice a year in SF. Linda choose my class to surpise Kelly this time which I really hope she enjoy that Linda picked the right choice:)).I had a good time cookign and sharing life experince with them as well..

Thursday, October 31, 2013

Nivia's Cooking Party!

It was very nice to having Nivia and her crews  here celebrate her wedding which coming this Saturday, so Congratulation! Thanks for put all the works curving the mango , good job everyone:))

Sunday, October 27, 2013

Cynthia 's Birthday Cooking Party!

It was Cynthia's birthday with all her close and super nice friends!!!! She was so creative with all the candle and flower that I never think I did as good as as she did. She also wanted to celebrate her birthday in the theme of Halloween as you can see the fun and  cute dresses. Happy birthday to Cynthia and hope you had a great time on your birthday with my class..

Saturday, October 26, 2013

Cooking With Jessica and Crag!

It was so much Fun cooking with Jessica and Crag!!! Start with a little dancing, singing along our chopping, cooking and having a great meal after they made.. Thanks for having my class for a special surprise!

Friday, October 18, 2013

Cooking Class With Alyson!

It was very nice having both of them in my class, especially celebrate the birthday!!! I hope he loves cooking after this class, great job first time making a spring roll:))

Thursday, October 17, 2013

Private Cooking Class With Liz & Cody!!

It was so nice to having Liz in my class tonight, epecaily for her two years anniversay:) Thai Peanut Sauce was a hit!!!!!

Happy Halloween!!!!

I always love to bake macarons and today for special occasion most fun part for this Halloween is decorating!! 

Sunday, October 13, 2013

Happy Birthday Nikki!

I hosted the cooking class for birthday last night and tonight, such a romantic to see two couple cooking and having a great time cerebrate the specail night making a great meal with me :)

Saturday, October 12, 2013

Private Cooking Class For Janice's Birthday!

It was a surprise birthday cooking class for Janice. Mark is very sweet and I can see how much fun they both love cooking together. Happy Birthday again and it was my honor to celebrate the special day for both of you in my class.

Thursday, October 10, 2013

Intuit's Team Building!

Great time with Great team from Intuit!!!!Thanks Daniel for brought your team joined me cooking.
I would say my Thai Peanut Sauce sold  to this class, good job rolling the spring roll everyone:))

Tuesday, October 8, 2013

Lumosity's Team Building!

It was fun having Lumosity's team in my class. First start with the spicy papaya salad with everyone love it, spicy is good!!!! Having fun with pounding, master papaya salad in real Thai way with Mortar and pestle then Pad Thai and cooling their palate with Fire Banana With Ice Cream. Hope every one had a great time and Thanks Erika who organised the team.

Monday, September 30, 2013

Les macaron!

It was my frist time trying a macaron from where original made,Paris and especially la durée. It was good as it said ;))

My macarons ready to pick up!!! Order those yummy macarons from me for any occasions:)

Saturday, September 28, 2013

All ladies!!!


This is my frist cooking class after came back from Paris!! We had fun with all ladies and of course chopped chopped chopped:))

Monday, September 23, 2013

More Macarons!!!

I made the macarons for Miriam's bachelorette party a night before as her request for her special day !!! Making Macarons is also an addicted because as you can see how beautiful itself !!!

Sunday, September 22, 2013

Miriam's Bachelorette!

Congratulation to Miriam for her wedding which is coming soon! Thanks again as always honor me to host many of your special days.

Wednesday, August 28, 2013

Certificat de pâtisserie à Paris, 29 Août 2013!

Time went so fast!!!! 
From waking up early, whisking the cream and rolling out the dough almost every single day, I finally got the certificat de pâtisserie d'école Cordon Blue à Parsi
Learning how to master French dessert at Le Cordon Blue was a great experience in my life, especially the class is held in Paris where everyone want to live once in their life time. Learning the skill from many great chefs in the professional kitchen, tip and tools were amazing place to be.
Not only learning how to make dessert was great here, also meeting great people from all over the world was added more interesting in the class. We had 50 pastry students who graduated in this course which they are international people. Can't wait to share this experience to my futures classes.

A very nice treat for us again and again, thanks Le Cordon Blue !!  

Tuesday, August 20, 2013

Alhambra or Chocolate Cake!!

I couldn't believe I made this and I will never forget this day, The chocolate signature of Le Cordon Blue or Alhambra !!it is not just a chocolate cake but delicious of the moist cocoa cake with coffee syrup and beautiful decoration;) 

Friday, August 16, 2013

Bûche pistache-chocolat!

Today the chef want us gather for the picture as everyone did a great job making a Bûche pistache-chocolat or Chocolate-pistachio log cake. This cake is made from Génoise ( the favor of the cake is pistachio ) and three layer of chocolate ganache for the filling in the cylinder mold shape and frosted again with  chocolate glaze on the outside. 

The traditional bûche refer to  Bûche de Noël or yule log which is a tradition dessert in France served around Christmas time. the basic common is a basic yellow sponge cake , forged and fill with the chocolate butter cream; however, there are so many variation of the recipes that use other favor and filling, for example the one I did below is pistachio sponge cake and ganache filling.

Tuesday, August 13, 2013

Pithiviers et Sacristains!

Pithiviers or Three king cake is made from a puff pastry ( feuilletage ) has three double turns. Making this cake need a muscle, especially  for the last turn that need to roll out the dough before cut into half. The challenge for this one is a right technique assemble each piece together. The most difficult woul day the curve at the finish, mark all the beautiful line all over the cake in opposite direction and had to do it quick because of the dough will get too soft as in the school always about finish on time, so you can't take your time to do it and if it take stock long your Doug will get too soft and it is hard to work with as well. The filling is a almond cream with the favor or rum a bit which just example bacause you can add on differance favors but need to make a bit dome in the middle, so will pop up nicely and don't forget to prick the top to release the moister as it will rise so hight. As I almost made a mistake , to brush the egg wah couple times to get the best golden color and the flower will go wiht good ize not too small or too big because it will rise up a lot as well.

As you know making dessert using a lot of expensive ingredients, so it is very important to not through the left over but using with other things!! For this puff pastry ( feuilletage)so I use the left over after curve the shape of three king cake to make a Sacritains or puff pastry " twist". Same dough but add the nibbled sugar , cinnamon and chopped almond would be great combination. So no wasting and eat more dessert!! 

Saturday, August 10, 2013

Le Nôtre!

Having another fun day at Le Nôtre!! Making macaron is addicted- how cute and colorful their look!! Today taking a class at Le  Nôtre where is the top school of French cuisine and pastry in Paris. The school is located close to Rue de Champsylsee, the nice setting of the restaurant in the patio and inside of the building made the class even more interesting to just come to the school. 
We got treat for the first arrived with chocolate croissant and le notre' tea was perfect to start the lesson because it was at 9.30 am. The chef didn't want to say much word in English which quite challenge because of my a little French but I am survived as I did learned many lesson to make a macarons. The chef shown us how to master the macarons with using the French meringue method for making a macaroon shell and two filling we make today, cocoa and raspberry butter cream. from many class, demo and practical I did at Le cordon blue, I found that I love the Italian meringue because the shell is more stable, maintain a shape better and keep it last longer compare to French meringue. Will keep you posted for more macarons to make. 


I was so excited after the demonstration and want to make this cake after tasted it!! Magador or chocolate génoire with chocolate mousse is a sponge cake with four layer, chocolate cake, raspberry seed jam, chocolate mousse and finish with last layer with the  both jam and the mousse. 
The sponge is using the génoire method which you want to aim fort eh moist and soft for the cake for the mousse is a lot of work because you need to prepare, whipped the cream, cook the syrub, beat the egg yolk and melted the chocolate. The order of adding and mixing in the mousse is very important to get a smooth and melted in your mouth. In addition for  the sweet tooth people, this came it will not desired you wihtout adding the imbibing ( syrup with brandy favor) to add abut sweet into the cake and  fruite brandy flavor. 

Thursday, August 8, 2013

Charlotte Aux Poire!

Charlotte aux poires or Pear Charlotte is based of sponge cake method with the pear mousse filling inside. Actually the cake has three parts of using a sponge to make a shape, the round sponge around the cake is  called"  lady finger " as it looks. For the bottom of the cake is spiral and the top is a flower shape. One thing I love about the cake is soften when it bite and light sweet for the filling. All my classmate love it and did a good job, so thanks for the chef again! 

Saturday, August 3, 2013

Brioches 'rich yeast bun' !

Brioche is a simply bread enriched with the butter and eggs with no filing in it!! Today, by using a same dough but so many shape you can make- big ( grande ) et small ( petit ) or pain shape. I personal don't like the taste cry much, almost no taste but this bread has a story of it. If you heard about " let them eat cake" is often quote as an example of Marie Antoninette's arrogant at the plight of hungry parisian during the French revolution. Basically, you can see it is rising so much because ofth yeast and the fermentation process for over nice , gave a dough rising in the shape.

Friday, August 2, 2013

Les secret du Macaron!

It was so much experience with the chef- Daniel Walter at Le Cordon Blue today. Learning how to master the secret violate macaroon( macaron à la violette)  If you saw my first day making a macaroon in Paris then you must know that I made it by using the Italian meringue but today I did it with French meringue. 
Why the class is named " les secret du macaroon" because of the chef has difference technique to master how to make the macaroon easy and came out very well. 
Couple things that you need to do to make a perfect macaroon are know your oven very well which you might need to try couple times to get the right one which is okay or may be you are very lucky to get a perfect one for the first try;). second, the quality of the ingredients is very important- many chef also said that even though  you hired the chef from France to make the same thing in your country but if you did not import the indigents from France the result will never be same as you had  it in France , especially the bread or pain. Well, it doesn't mean you need to to import all the ingredients from France but pick the best quality you can find from your local store. Come to meringue, as I mention that I made the French meringue for this time, pay attention when you beat the egg white with sugar to get a stiff peak and not over mix the batter when you mix it with the dry ingredients  which they are only two things, powder sugar and almond, if you got what I mentioned above then you are on the way to success making one. I don't think, I need to mention about pipe the macaroon shape because it is really an experience which it not difficult, just keep in mind if your hand is not moving when pipe it then it should came out nice and round. Today, we go very simple of the filling, chocolate ganache but the secret that you should try are adding the difference favor into the chocolate , for example honey and appellation calvados contrôlée add up a lot of just chocolate ganache. The decoration was gives a nice touch at finish-the crystallize violets. Merci chef for sharing us a secret!!!