Review: Sweet Nonya Delights Cafe

Sent my iPad for repair as the battery was damaged. The battery life span was not as long as before even when it was fully charged and it took a longer time to fully charge the battery. The battery replacement was supposed to be done in within two hours. But due to the reconfiguration, my iPad had to stay for the night at the repair shop. LOL!

Both battery and labour charge for the replacement cost me $58, cheaper than the other mobile repair shop on the first shop. It was not as expensive as I thought it might be. I intended to get an iPad Air as I had been scouting for the cheapest price available but a friend suggested that I should just get the battery replaced instead to save some bucks.

Anyways, I brought Mom out this morning to try out Sweet Nonya Delights Cafe. I was starving at the time as I skipped dinner yesterday evening and only had breakfast around 11AM this morning. The cafe operates on self-service concept whereby you pick the food you want from the display cabinet and proceed to the Cashier counter for payment.

Apart from the Nonya delicacies, you can also order hot food over the counter like Sarawak Laksa, Nasi Lemak, Fried Kueh Tiaw and so on. Without further ado, let me show you what we both had for breakfast.

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Chai Kueh | B$0.70 / Yam Kueh with Chicken | B$0.80

Chai Kueh was made with Sengkuang (Yam Bean), dried prawn and chicken. The filling was filled with generous portion of minced chicken but I find the pastry skin rather thick for Chai Kueh. Yam Kueh was good but tad bit salty and the taste of black pepper powder was overwhelming.

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Poh Piah | B$2.00

Sengkuang, Carrot, Prawns, Chicken, Taugheh, Sweet Sauce

Poh Piah was good but pricey. They are generous with the fillings though. Poh Piah comes in two versions – sweet and spicy. I chose the non-spicy as Mom is not much of a spicy food eater as compared to me.

Sweet Nonya Delights Cafe
Unit 16, Regent Square,
Kampung Kiulap, Simpang: 150-17,
BE1318, Bandar Seri Begawan,
Negara Brunei Darussalam
Tel: +673-8716369

Baking #123: Banana Chiffon Cake (18cm)

My tummy is now “almost” flat after having skipped dinner yesterday evening. I do realize that one of the quickest ways to shed off pounds is by skipping dinner. Of course, it may sounded unhealthy to some but then I did take replacement meal drinks in between to last the night.

Anyways, let’s not talk about diet and but carbs related. LOL! Without further ado, let me show you the Banana Chiffon Cake which I baked last Friday evening after coming home from work. I baked a small sized chiffon cake as it was for parents. Big sized chiffon cake takes them days to finish. So, a small one will do.

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Loved that the top did not crack much apart from a tiny St. Andreas fault by the corner. The tiny crack looked almost invisible when the cake had cooled down but the top turned wrinkly though. LOL!

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Banana Chiffon Cake 18cm (adapted from The Domestic Goddess Wannabe)

Ingredients:

  • 3 egg yolks
  • 12.5g fine granulated white sugar *10g*
  • 30ml vegetable oil *canola oil*
  • 90g bananas, mashed
  • 1/4 tsp vanilla extract
  • 55g cake flour
  • 1/8 tsp salt
  • 1/8 tsp bicarbonate of soda
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 45g fine granulated white sugar *40g*

Directions:

  1. Mix dry ingredients – cake flour, bicarbonate of soda and salt together. Set aside.
  2. Beat egg yolks with 10g of white sugar until pale and creamy.
  3. Add in canola oil and mix until well combined.
  4. Add in vanilla extract and mashed bananas. Mix well.
  5. Sift in flour mixture and mix well until no flour lump could be seen.
  6. In another clean bowl, beat egg whites with cream of tartar until it turns frothy.
  7. Gradually add in 40g of white sugar in three batches until it reaches stiff peaks.
  8. Gently fold in one third of the meringue into the banana batter and repeat the same with the remaining two thirds of the meringue until no white streak could be seen.
  9. Give the bowl a few taps on the worktop to break the air bubbles trapped inside the batter.
  10. Pour batter from a height into an ungreased 18cm chiffon pan and bake in a preheated oven of 160 degree Celsius for 30 minutes or until an inserted cake tester comes out clean.
  11. Invert the cake immediately when removed from the oven or until cool enough to be unmoulded.

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So, this was how my Banana Chiffon Cake looked like when dislodged from the chiffon pan. Thank goodness that I managed to dislodge it properly without tearing the side and top with barehand method. Barehand method may be a bit tricky at first but the success rate is a lot higher than using a knife for me.

Texture of the Banana Chiffon Cake was soft, fluffy and bouncy! It had a strong banana flavor and the level of sweetness was just perfect for me as it had been modified to suit my family preferred sweetness level. I only had a small bite of the cake before my parents decided to give the entire cake away to a family friend.

Of Random Things #79

I had finally completed watching Doctors and I am now contemplating between several Korean drama series. I am not someone who would stick to watching the entire drama series especially Korean ones. I would usually start with first episode and skip to the last episode as I am never patient in finding out the ending. Suprisingly enough, I managed to watch each and every episodes without skipping to the last episode recently.

Now that I am done with Cinderella & Four Knights, Blood and Doctors, I am thinking if I should start with W or the highly raved Descendants of the Sun. To be honest, I had started with watching the latter a couple of times before but I never stick around and my attention always stray to other drama series instead.

As for W, you need to have a clear mind while watching lest you will not be able to understand the storyline well enough. At least, that was what Sister told me as I once told her that I could not understand the storyline at all.

W

Descendants of the Sun

But I think it is very likely that I will go for Descendants of the Sun as I do not think my mind is clear enough recently to understand the storyline of W well enough. LOL!

Of Random Things #78

Haven’t been blogging much for the past two days as there was nothing which I could blog about. I baked a Banana Chiffon Cake after coming home from work just now as there were some overripe bananas sitting in the kitchen.

I intended to try out another recipe but the recipe is time consuming as you need to wait 40 minutes for each step. So, I will be attempting it over the weekend when I have more time in hand. A family friend had gifted us a big bunch of Pisang Berangan and I am thinking of baking Banana Oreo Muffins with them and pass some to Jia.

Anyways, nothing much to blog about today but to show you a Green Tea Opera Cake by Cake Rush which I had tried recently. Colleagues of mine brought this along with some other cakes which I had ordered all the way from Miri.

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Green Tea Opera Cake

I am considering getting a full size cake for this when Sister comes home for Christmas. I liked the green tea cake layers as they were not sweet. However, the chocolate layers were a bit too sweet for me. Green tea and chocolate complimented each other very well.

Baking #122: Orange Chiffon Cake (23cm)

Wow! Last baking was in July based on my blog arhive. The good thing about blogging is that you can keep track of things like when was the last time you did this and that. I am not someone who remember things well. So, blogging helps me to look back what I did when I go through the archives.

Anyways, I decided to do baking today after coming home. Baking is therapeutic to me in some ways. There was a period when I always bake very late at night after coming home from work as I was feeling unhappy about stuffs. I love baking but cleaning up the mess is what I hate. How I wish I have someone to clean up pots and whisks after I am done baking. LOL!

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The batter looked all good before going into the oven. The batter was light and airy but I suspected I had slightly deflated it when I was folding in the meringue into the egg yolk batter as I heard a popping sound.

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I got a burnt top and side this time around as I did not controlled the temperature well. I should have baked it with a shorter time but I feared that the batter might still be wet as I got a slightly wet and dense Orange Chiffon Cake previously with another recipe. I think 50 to 60 minutes of baking time would be perfect for this recipe with my oven.

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Orange Chiffon Cake (adapted from The Domestic Goddess Wannabe)

Ingredients: 

  • 7 egg yolks
  • 50g fine granulated white sugar *30g*
  • 60ml freshly squeezed orange juice
  • 1/2 tsp salt
  • 1/2 tsp orange extract *optional & omitted*
  • 60ml cooking oil *canola oil*
  • 2 tbsps grated orange zest *2 medium sized oranges*
  • 110g cake flour
  • 7 egg whites
  • 130 fine granulated white sugar *100g*
  • 1/2 tsp cream of tartar

Ingredients:

  1. Mix dry ingredients together – cake flour and salt. Set aside.
  2. Beat egg yolks with 30g of white sugar until pale and creamy.
  3. Add in corn oil and mix until well combined.
  4. Add in orange zest and juice together. Mix well.
  5. Sift in flour mixture and mix well until no flour lump could be seen.
  6. In another clean mixing bowl, beat egg whites with cream of tartar until frothy.
  7. Gradually add in white sugar in three batches until it reaches stiff peaks.
  8. Gently fold in one third of the meringue into the orange batter and repeat the same with the remaining two thirds until no white streak could be seen.
  9. Give the bowl a few taps on the kitchen worktop to break the air bubbles trapped inside the batter.
  10. Pour batter from a height into an ungreased 23cm chiffon pan and bake in a preheated oven of 180 degree Celsius for approximately 70 minutes or until an inserted cake tester comes out clean.
  11. Invert cake immediately when removed from the oven for approximately two hours before it is cool enough to be dislodged.

Note: Please adjust the baking time accordingly based on your oven. Different oven has different heat setting.