MannaLady

This is the MOST popular cake in many restaurants, especially during that certain holiday when there are many pink hearts used as decorations. This is a very simple chocolate cake, with a very nice surprise inside, where the inside of the cake is actually molten (like a lava of a volcano, hence the name). Break into it with your fork and you will be pleasantly surprised by the wonderful gold (erm.. chocolate used to be as precious as gold, being the drink of the gods) hiding within it. Add a scoop of vanilla ice cream if desired to heighten the sensation further (imagine the mixture of flowing hot chocolate with COLD vanilla ice cream)

This is also the cake that has caused many accidents and many fights. For the accident part, because you're so excited when eating that the chocolate may spill. And also because this cake is nice for sharing, but is NEVER enough to share that you may fight over the last bite.

To order:
15,000/cake (min order of 4 cakes)

microwave for 10 seconds before eating to heat it up.

You may also opt to have an uncooked batter and bake it at the comfort of your own home, 15 min before end of the meal.

• 
• 
• 
• 
• 

I learned to make these cookies from a Japanese pastry chef from one of the numerous baking classes that I have attended in Singapore. This is quite a popular cookie in Japan. It has a melt in your mouth texture and you feel good eating it because it containes healthy nuts, almonds.

There are many names to this cookie. Sometimes it's called the Russian tea cakes, which is a common pastry eaten during the middle ages in England. A very popular name for these little cookies though seems to be Mexican Wedding Cake. A celebration cake (still a cookie) that is eaten during weddings. I feel that the round balls coated with a white dusting of icing sugar is perfect for the occasion

I think this is the cookie that is great to have anytime in the house to be served to guests at any time. Or just the kind of cookie that is perfect to be chomped down in an episode of desperate housewives.

There are many versions out there. The main ingredients for these cookies are nuts, butter, sugar, flour and icing sugar. Some use pecan, or walnuts for the "nuts" part. But I use blood-cholesterol-lowering-the-almighty-almonds. It contains potassium, vitamin E, good fats and antioxidants. Another main ingredient is great quality french butter. Creating the most delicious (at least in my opinion) magic balls, a melt-in-your-mouth snowballs cookies.

To order:
Rp 65,000 for about 36-40 cookies (it is quite a big cookie)

I recommend to eat them ASAP as I don't use any preservatives.

• 
• 
• 
• 
• 

I am sorry people. I just have to brag about what i ate today (well, yesterday now, but it was about 2 hours ago). I had the most delicious supper that is my go-to place at the latest hour, precisely it's open ALL THE TIME! And they serve the best maggi goreng ayam!

First off, let's start with the cheese naan and butter chicken, which turns out to be everyone's favorite today:




















The butter chicken has just enough creaminess in its really savory sauce and the cheese naan is slightly puffy and soft, with a bit of chewiness. It really holds the sauce well. I think al-azhar has done the butter chicken REALLY well today. One of the best i have tasted in Singapore since I had my first taste of butter chicken in a north indian restaurant in Buffalo, New York!

Next up, is the mee goreng. I feel that this is quite a normal indian mee goreng. The thick noodle or "mee" is stained with shocking red tomato sauce and has a slight spiciness to it. Each bite is perfectly coated with the tiny ground chicken pieces. (you probably can't really see from the above picture.)


Now, this is the STAR for me. I think this is how ALL instant MAGGI noodles should be cooked. I asked for Maggi goreng ayam. Which means that the MAGGI is mixed with fried chicken. Each bite has a slight crunch (sometimes from the crisp chicken skin that is mixed in the noodle and sometimes from the broken chicken bone that has been accidentally mixed in the noodle - but i forgive all that)
I know that this dish is probably laden with lots of MSG, aside from those that is inside the MAGGI noodle seasoning packet. But, oh don't whine, just drink lots of water afterwards. This is a should-not-miss.

And that's my cousin on the left, Hutomo (read: Cihong) and my little sister, Lily who seems to be VERY "delighted" that they are going to get their fill of GREAT food at 10:30 pm.

Information: If you're drooling right now, just looking at the pics, please know that this is probably from 1 percent of their menu. For the other 99 percent. You have to explore on your own @ 11/11A Cheong Chin Nam Road, Singapore

• 
• 
• 
• 
• 

As according to the greatest writer on food ever, Dorie, author of Paris Sweets. Eclair in french literally means "flash". So eclair has been created since the beginning to be eaten in a flash - at lightning speed. Look at these little (or not so little) treat:
the shiny, glossy chocolate glaze looks tempting enough. But what is lurking beneath it is a tender choux pastry dough that is hollow in the middle, just meant for a good douse of creamy, silky, not too sweet filling.

The chocolate glaze is tenderly made with good quality 55% valrhona equatoriale chocolate, together with the creamiest sweetest french butter and a good drizzling of whipping cream. The result: as what you can see from the above, a very chocolatey (not for the faint hearted as this chocolate is quite dark) cover.

The choux pastry is made with a basic pastry dough which is baked to perfect tenderness and hollowness.

The custard filling is the best that I've made so far. It's definitely not too sweet and thus perfect to complement the chocolate glaze. And not too oily/fatty and give you the perfect feeling of satisfaction without being overwhelming. and... I can't describe further. You just have to try it!

to order, simply contact me

there is a minimum order of 15 pieces at 8000 rupiah each. (without gold foil)

• 
• 
• 
• 
• 

This is truly the pear tart that drives me and my whole family crazy! Because you can't stop eating. One bite is never enough! And it may go straight down to your hips. ^_^ It is composed of a crumbly, buttery sweet tart dough that has been prebaked, and layered with creamy, sweet, silky almond paste and then topped with syrupy pears. The tart is then dusted with a douse of icing sugar to create the snowing effect!

Stick your fork into this french delight and you can feel the different textures already. Biting into this, you can also feel the different textures in your mouth: slight crunch of the pear, the silky smooth almond paste, and the crumbly buttery sweet tart base.

Don't pass on these! It's a must must try.

To order:
135.000 (1 full size tart)

Bon Appetit!

• 
• 
• 
• 
• 

Brownies are usually either cake like or fudge like. I like mine with crispy top and soft centers. But have you seen one with a melted center? I thought this concept is pretty similar to the molten cake where the middle was left raw. But the ladies at NCC are real genius, they make a typical brownies batter and layer the middle with chocolate chunk pieces. The result? A melted center that just burst in your nouth once your teeth sinks into these babies.

As usual, I only use imported french butter and intense dark valrhona chocolate in this brownies, and the result is magnificent!

If you'd like to have a taste of these babies at the highest quality:
Rp. 135,000 (1 brownies tray = 13x 24 cm)

This is what the brownies looks like whole:

If you give it to friends and family, don't let the secret out! Let them be surprised as the melted insides burst in their mouths and the smooth chocolate trickle down their throats.

Ciao!

• 
• 
• 
• 
• 

I only started to notice this cake after visiting japan and taiwan. This cake, mille crepes, is quite a popular cake in those countries. Well, they are countries that really love soft fluffy cakes and making variations of popular cakes from various countries, eg. France to suit their own taste. For example, in Japan they also love the mochi mochi texture and hence make their breads a little chewy. Taiwan, being very close in proximity to Japan, also like to adapt these tastes. I really admire their creativity and ideas in adapting to recipes.
You'll see after this page that a lot of my creations would be influenced from various countries and also some Japanese-French influence.

Back to the Mille Crepes, it literally means thousand crepes. (erm... but I will break my back before making thousand crepes). So forgive me, I will only make about 20+. But these 20+ fluffy layers, filled with luscious vanilla creme, is enough to create the melting effect in your mouth. The fragrance of high quality Madagascar Bourbon Pure Vanilla Extract creates additional depth.

If you'd like to enjoy this fluffy goodness, please contact me to make an order.

Price: Rp. 180,000 for a standard cake size
Optional: I can add additional crunch on top by sprinkling sugar on top and torching it before pickup for free! (GRATIS LOH)


This is what happens when you're too eager to devour the cake and cut it before it sets. The creme is still soft and melty. As you see, the top is golden with caramelized sugar. Yum...

This is taken the next day after the creme sets. torching the sugar just before eating gives it a nice contrast of warm top and cold insides. Heaven!

My dearest friend, Elfa, just pointed out to me that there is a VERY famous shop in NYC called Lady M that is famous for this cake. So if you'd like to try what it tastes like, don't forget to order from me! Please note that they are selling each cake for 75 USD!!! gasp!

• 
• 
• 
• 
•