JEN'S HOMEKITCHEN

JEN'S 2012 UPDATES!

2012-02-07T14:51:00.000+08:00

Hey Everyone!

Finally 2011 is officially over (4th February - enter the Dragon, Ren Chen) and I’ve only just completed auditing our 2011 list...which then brings us to visualize upcoming goals and plans for 2012! “What?” you might say “I did mine like months agooo”. Well, I know, I know, thing is, I do struggle year in, year out. Don’t you?

The following are some memorable mentions for 2011

Turning wiser at 55?

with the help of Vanessa and Mia...

Home vacation with “The Mafias” to our beautiful tropical hometown Kota Kinabalu

On the way to Pulau Sapi (loosely translated, Cow Island)

Mosaic Music Festival Singapore 2011 with Mia Palencia - thank you Ester (for bringing us in the second time), Mosaic Music Festival and Carlota Lo for her most gracious hospitality

Outdoor Theatre - Mia performing a collaboration with Adhitia from Indonesia

Mia indoors at "The Living Room" backed by our favourite friends Zalila and Melina

"in the house" interview

Jen, Nessa, Brabon, Mia, Vanessa Chua and Carlota Lo

Manhattan Transfer, New York Voices (double bill) and Raul Midon in Concert

Appeared on RTM1, TV2, TV3 and NTV7 www.homegrownchefs.blogspot.com

A feature in Female Magazine

Turned the “BIG 50”

Ethereal Pear Charlotte

Our 3rd daughter Vanessa Twyla graduated

Our future writer

Having the cake and eating it!!!

Our son Christian Palencia's confirmation

My son, Christian

Jen’s Homegrown Academy 1st Anniversary and exceeding 100 students

Jen’s Homegrown Academy 1st first official graduation 11 proud apprentices

Travelled to Paris, Lourdes, Geneva, Zurich, Mount Appenzell, Arth-Goldau, Luzern, Epesses, Montreaux, Bex, Gstaad, , Thun, Montespertoli, Firenzi, Siena, San Gimignano, Pisa, Rome, Biene, Tramalar, Bern, Jungfrau, Fribourg, Neuchatel

Prayed at Lourdes, The Vatican City and visited more than 20 churches throughout Europe

Read “In Search of Bacchus”, “The sharper your knife, The less you cry”, “Enter the 10 Gods”, “Analyse the Gods”, “Letting go”, “Linchpin”, “The Rules of Wealth”, “The Prince”

Became a Blogger www.jenthecookingtourist.blogspot.com

Officially an Underground Chef

http://thestar.com.my/lifestyle/story.asp?file=%2F2012%2F1%2F2%2Flifeliving%2F9936247&sec=lifeliving#.TwEY24YncvE.facebook

Experienced Fete de la Musique, Paris Jazz Festival, Latin Street Festival, Zurich and Montreaux Jazz Festival

Attended several Cooking and Baking Classes in Paris, Tuscany and Switzerland

Corrine Preteur (Ceo of Lifestyle Vacations) Chef Patrick and Moi

Chef Myriam

Chef Patricia

My beautiful friends and Chef Laura in Tuscano

Learnt to speak French and Italian

Brabon and I celebrated an advance “Anniversary” playing in the snow during summer at Jungfraujoch - Top of Europe - a gift from Kurt and Olga Wittwer

Stayed at Podere Dell’ Anselmo, a vineyard and olive oil estate amidst the magnificent Tuscan countryside and learnt from Fabrizio himself; about wines and olive oils www.forconi.it

The ever charming Fabrizio whose hospitality cannot be matched!

Got our 1st review on Tripadvisor for Jen’s Homegrown Cooking Academy “Tourist Class” http://www.tripadvisor.com.my/ShowUserReviews-g298570-d2477681-r123131870-Jen_s_Homegrown_Cooking_Academy-Kuala_Lumpur_Wilayah_Persekutuan.html

Mia Palencia’s 1st Official Music Video

http://www.youtube.com/watch?v=LwrhRF-ssvk

Mia Palencia’s 1st Australian “Bernie Shines” TV Commercial

http://www.youtube.com/watch?v=U5CNhmYbjm0

Suffice to say, we’re certainly not quite sure how we might match 2011 at all! Well, I’m guessing “what better way than to kick off 2012 by first putting our skills into action” huh? So for now, here are some early ideas we have lined up and so to say, ride The Dragon…

Jen’s Underground Supper Club

Kiss crowded restaurants and the same oldpredictable boring thingy goodbye this Valentine's and take the love of yourlife for a stylish European secret supper adventure...tell me, when was thelast time you did something super exciting together huh? Open bookings areavailable for 14th February and 1st March. Also while you’re at it, ask usabout our specially designed “Custom-Made Cocktails Events” and watch out forour upcoming “Real Jack Daniels Burger Friday Nights - no bluff”!

“Take A Bow” Dinner and Jazz with Mia Palencia at Hotel Equatorial - 30th March, Friday at RM200nett - Yes folks, specially flown in courtesy by Hotel Equatorial…besides MPO is history…and Mia Palencia has just got better and better…come, take a bow and join us for “our last gig at Hotel Equatorial”…secure your bookings with us now. Call us at 03 7728 7909 or 016 916 8598 or Hotel Equatorial direct, more details to follow up soon.

Jen’s Homegrown Cooking Academy

1) Level 1 Apprenticeship - registration is happening now with classes resuming this 18th February. They’re saying “Help your kids to help themselves”

2) Master Chef At Home - 24th February - “Cooking in Tuscany” - Don your Aprons and learn, or sharpen your skills, and discover the secrets to making crispy delicious “Fried Zucchini”, The perfect “Eggplant Parmigiana” (I’m not kidding) and the most spoken about “Classic Tiramisu” after which we sit down and indulge in your very own efforts. Want to make it more fun? Come and learn with a partner and bring that bottle of wine along with you! Don’t wait, we’ve been having lots of fun!

3) Happy Customers - Click and read what the young and old have to say!

4) Bridal Showers - It’s a hit and new on the block

5) Tourist Class - Don’t know what to suggest or do with your visiting guests or clients? Send them to us for an awesome, delicious, authentic and classic “Malaysian Cooking Culinary Adventure”

Jen’s HomeKitchen

This is just a gentle reminder to remind everyone of our occasional Famous Cookies, Celebratory Cakes and Poolside Catering (New).

Find us and Like us on Facebook

If you haven’t, then do so now!!! Wake up and smell “The Starbucks” folks, don’t be so old-fashioned or afraid and be left behind. Haven’t you notice that our entire planet is in our fingertips!

Jen’s Underground Supper Club

http://www.facebook.com/pages/Jens-Underground-Supper-Club/146649492069201

Jen’s Homegrown Cooking Academy

http://www.facebook.com/pages/Jens-Homegrown-Cooking-Academy/166713690034351?ref=ts

Jen’s HomeKitchen

http://www.facebook.com/pages/Jens-Homekitchen/148931251798415

Happy 2012 everyone, I look forward to cooking for you and welcoming you to our Underground Supper Club and Cooking School. Oh and thank you for spreading the joys, your continuous support is precious to us!

As always our gratitude and special thanks to

The Star, Female Magazine, Expatriate Lifestyle Magazine, Women’s Weekly Magazine, Time Out KL, RTM1, TV2, TV3 and NTV7

Love and Peace always, Jen

THE STAR2 WITH JEN'S UNDERGROUND SUPPER CLUB

2012-01-04T18:21:00.002+08:00

Click here to read full article http://thestar.com.my/lifestyle/story.asp?file=%2F2012%2F1%2F2%2Flifeliving%2F9936247&sec=lifeliving#.TwEY24YncvE.facebook

BACK IN THE DOUGH

2011-10-05T08:56:00.000+08:00

Bonjour everyone!

It’s old news but I’m back, I’m back and can’t wait to getcooking, baking, writing and blogging! There’s so much to tell about our Europeadventures but I guess you will just have to read about them in detail at www.jenthecookingtourist.blogspot.com. Yes, I know, I know, my postingsdidn’t go up as planned but the point is that, hey, I’m still writing. Thankyou to those who have been over for a visit to my blog, the letters ofencouragement I have received, the invites to write for events and magazines;and interviews I have yet to jump into.

So how in total hasthis trip been, you asked? Well, the thing about travelling for long periods of time is that somehowwhen you get back you will inevitably fall into either, or, 2 states! There are- The Melancholy State or The RestorativeState. For a while I guess I kinda felt both these symptoms; melancholybecause there’s so much to be inspired by but for now it has come to an end, “nothing is forever” and restoredbecause I done what was to me, so hard to do – “to go away and remap”. You see, I’ve always like to think that I’ma planner, year in year out, our entire family, we sit down and we plan ourgoals – BUT - for the year or at themost, the year after! The trouble with that is, that’s only part of our bigpicture. After like many many years and after being so caught up with LIFE, we sort of fail to realise,really realise, that our goals and dreams dreamt long time ago might no longerapply, are kinda forgotten or to hit the nail smack on the head, are terribly, terriblyOUTDATED and that includes our very own selves!I mean consider this, middle aged, spiritually drained, mentally screwed,physically out of shape and emotionally depleted. So in retrospect, the trip wasfood for my soul!

What can you say aboutEurope? For thecountries, this is how I would describe them in short.

Paris is where you should be if you are aromantic and when you are passionate about fine foods, cheese, wine andpastries. The food, the pastries and bread are by far the best I’ve sampled, Imean where on earth (apart from my kitchen) can you get a Fresh Strawberry andMarshmallow Tart that tastes so exquisite. Or,find a patisserie or boulangerie on every street? And by romantic, well, what Ireally mean is, about finding and/or being the best. Also, If you like gazingat beautiful women, why, take the next Air Asia flight out! Mr Palencia saysFrench women in comparison are “beautiful”and reluctantly; I tend to agree.

Now, if you want to witness and see for yourself - true love - you must go to Lourdes. There love is FREE and everywhere, even amidst thesick and dying. There is no generation gap. Lourdes is where Faith, Hope andCharity live - where you go to soften your heart.

For anyone who wants to go shoe shopping, experience talent, viewfashion, observe mafia at work, eat the bestPizza Margherita and Gelato or soak in scandalous History, Italy is totally where you ought to be.

Switzerland on the other hand is a preview of Heaven,blessed by nature, you have to go there to believe it! The whole kingdom wasdesigned with Feng Shui (common sense) in mind. Have you ever seen mountainsthat were formed during the Jurassic era?Luscious Vineyards growing all the way up to heaven and nurtured by the triplesun? Seductive, melt in the mouth chocolateto eat and die for? Country villages, medieval towns, majestic castles, chaletsand glaciers? Gardens and flowers tuckedin every corner? Magnificent lakes, indescribable alps and valleys? One wouldsay “fertility as far as the eye can see”!All of these you will find in order, precision and harmony. And that is notall, you have to go the Montreaux JazzFestival! Also, make sure you go to Tuscany before you go to Switzerlandand not the other way round. So, that’s about what I can fit in a nutshell.

So what now? Well, we wake up and we’re back inMalaysia and back in business! Wehave many new classic cooking classes. We are also happy to mention that apartfrom our cooking adventures in Europe, Brabon and I have in our procession, 50 treasured recipes from seventeen of themost elite and legendary patissiers and boulangers in Paris. Needless tosay, I’ve been going through them at every chance I get. Just for a moment,wouldn’t you think it will be a thrill to follow in the footsteps of theseeighteenth-century pastry patrons?

LITTLE HOMEGROWN CHEFSERIES – Believe itor not but my little Chefs have grown and blossomed, indeed they are all readyto take on their apprenticeship. Parents, please take note of their remainingschedule for the year while you cheer them on. 23^rd October, 30thOctober and 20^th November

WEEKLY SERIES FOROCTOBER– 11^th October - Tuesday (Citrus Roast Chicken) 13^thOctober - Thursday (Spaghetti Bolognaise) 18^th October – Tuesday(Bruschetta) 20^th October - Thursday (Beef Burgers) 25^thOctober - Tuesday (Cottage Pie) 27^th October - Thursday (StrawberryPavlova)

PARIS MACARONS CLASS – Happening on 29^thOctober for 3 hour class (2 spots available)

STRICTLY FRENCH PASTRYCLASS – Happening on11^th November for 4 hour class (2 spots available)

EUROPEAN SECRETS – 9^th October - French Symphony (Eggplant and TomatoConfit, Chicken Made in Normandy, Peaches baked with Olive Oil and Fresh Basil NOTE – IF WHITE PEACHES ARE NOT AVAILABLE,DESSERT WILL BE REPLACED WITH APPLE CRUMBLE) and 13^th November -Swiss – Betty Bossi – (SolothurnBoats, Salmon served with Mango Salsa and Rosti, Chocolate Trifle with sweetPesto) 19^th November – CookingIn Tuscany (Eggplant Parmigiana, Spinaci Ravioli served with Classic TomatoSauce, Tiramisu)

BABY SERIES – Our babies did pretty well last 17^thSeptember cooking up Pizza and it got me thinking about those adults who have enquiredand contemplated but alas, have not got started! Brave and courageous at 5 and6 years of age, what does it really take for antiques like us huh? Nevertheless,the babies are moving forward with Potato Boat and Ice-Pops come 22^nd October, Mommas and Papas,take note!

APPRENTICE CLASS – We kicked off after a long breakon 10^th September with Malaysian Cuisine (Nasi Lemak). The followingdates are our remaining schedule for the year, 15^th October (FrenchCuisine) 6^th November (Moroccan) and 3^rd December(Spanish Cuisine) 2011. Thereafter, Apprentices’ Classes will resume inFebruary 2012 to November. Dear Parents,thank you for making it your priority to register with Natasha.

YEAR END HOLIDAYCLASSES – Yes it’shappening and I’m happy to announce that our holiday classes starts on the 28^thNovember to 9^th December taking place every Monday to Friday from2pm to 5pm. This time I’ve broken the classes down into the following categories.There are: Starters, Soups, Bread, Sides, Mains, Pasta Making, Salads, Cakes,Cookies and Desserts. We are taking 10 students only so please sign upearly to secure your child’s place. This will also be on a first come firstserve basis and we will close as soon as the numbers come in.

JEN'S CHRISTMAS MARKET - We are delighted to announce that this year we have decided to include a new thing that we have named "Jen's Christmas Market". It is a 3 day event happening at Jen's HomeKitchen starting 16th (Fri) to 18th (Sun) December 2011, the last weekend before Christmas. During this time we will be featuring goodies such as The Best Chocolate Chip Cookies in the World, Butter Cookies in Assorted Shapes, Raspberry Cookies, Grand Marnier Christmas Cakes, Christmas Wares, Gifts and Hampers AND including the list of our Bakery items.

All these will be up for GRABS!

You are invited to drop by anytime on the following days,

16th December, Friday from 7pm to 10pm
17th December, Saturday from 10am to 6pm
18th December, Sunday from 10am to 6pm

Please do call Natasha if you wish to make any pre orders @03 7728 7909 or 016 916 8598. Otherwise, everything will be on a first come first served each day.

Love and Peace, Jen
www.jenthecookingtourist.blogspot.com

EUROPEAN SECRETS

2011-06-02T11:43:00.000+08:00

Bonjour, Buongiorno and Ola to all,

The days are ticking, my heart is fluttering and very soon I shall be on my way to realizing my wildest imagination! None of these of course would have been possible without the precious support that we have received from our loyal clients whom many have become our friends and today play a big part of our lives. Thank you for being the wind beneath our wings!

Because I am going to miss each and every one of you and our kids, dreadfully, I thought of an idea that might help, to keep me connected to home while I’m away sharpening my saw. Also, I thought it would be great if I could get down to blogging about all the Classes I’m taking, the Chefs I’ll be meeting, the Cooking Schools I’m attending, Zibibbo Trattoria in Florence I’ll be working in, Montreux and Montreux Jazz Festival, my atonement in Rome and Lourdes, Lifestyles, Foods, The Swiss Alps, Eurorail and etcetera, basically the Real Mccoy during my entire trip. So keep connected to me at www.jenthecookingtourist.blogspot.com, this site should be up and going with my first post 5^th June 2011 which also happens to be our 1^st Anniversary for Jen’s Homegrown Cooking Academy.

To celebrate our 1^st Anniversary I have decided to put the following classes on offer during the month of June. These classes will be held in September through to November 2011. Original cost of classes will resume in July onwards. If you are up to taking your cooking and baking to levels you’ve never been before; and the time has come for you to make a shift and grow out of your monotony and complacency, then please call Natasha, you get to enjoy and secure 20% discounts for all classes mentioned below. Folks, “Insanity is doing the same things over and over again and expecting different results”, don’t you agree?

JEN’S HOMEGROWN COOKING ACADEMY PRESENTS “EUROPEAN SECRETS”

"Cooking in Tuscany" - 11^th September 2011, Sunday (Before RM600 Now RM480)

Menu - Featuring traditional recipes from the village of Montespertoli in the heart of Chianti and fine foods of Zibibbo Trattoria in Florence!

Class Description

Assemble at 10am and indulge yourself in a Tuscan Coffee Morning! Put on your apron, gather around the table and learn straight from the source, essential components of a genuine Tuscan meal. You'll learn first-hand how to make antipasto, authentic ragu, get wrist-deep in pasta dough, main course and dolci; such as tiramisu or bavarese alla frutta fresca or gelato. Jen will share with you Tuscan regional techniques, ingredients, and family recipes that have been passed down over the centuries.

"Spanish Tapas Party" - 9th October 2011, Sunday (Before RM600 Now RM480)

Menu - Catalan Tapas

Class Description

Coffee Morning and toast with Spanish Jam! Don your apron and learn about Catalonia and Tapas! Chicken Croquettes, Beef Balls, Spanish Potato Omelets, Grilled Cod Fish, Sizzling Prawns, Mushrooms, Spinach, Avocados, Mozzarella and Tomatoes are some of the dishes and ingredients of authentic Spanish Tapas recipes! You will learn how to create small size food with full size flavors, simple yet complicated. Come and join Jen for a memorable gourmet afternoon!

"French Symphony" - 13th November 2011, Sunday (Before RM600 Now RM480)

Menu - 3 course French Cuisine

Class Description

French Coffee of course and French Pastries from Jen's Oven. Put on your apron and together we'll pay tribute to the making of traditional French Cuisine, matching both traditional and trendy recipes! You can expect to learn and make Onions and Anchovies Tart, Pissaladiere, Bouf Bourguignon or Chicken made-in-Normandy, Tarte Tatin or Creme Brulée OR even Crepes Suzette! You will cover some history; learn about the classics and most importantly food presentation. You will take home skills, secrets and recipes originating from Le Cordon Blue in Paris.

STRICTLY FRENCH PASTRY CLASS - RM400 for a 3 hour class and RM500 for a 4hour class

French pastry is undeniably one of the most popular in the world, it is considered as a real work of art, symbol of elegance and refinement. Millefeuille, Opera, Charlotte, Paris Brest, Eclair, Parfait au Café…these French classics are exquisite and terribly irresistible!

Take a half-day in your busy schedule to experience the French pastries loaded with the latest tips and teaching through a hands-on class - limited to 4 participants at a time. Class starts at 2pm and lasts 4 hours in a conducive fully air conditioned environment. You will enjoy a welcome coffee on arrival, and fresh drink during class. You leave with YOUR creations from scratch! We start at 2 pm.

PROGRAM

Choux Pastry Class

This dough is used to make Chocolate Eclairs, Chouquettes, and Paris Brest (filled with almond and hazelnut cream). It also includes the technique of pastry cream

Choux Pastry Class “Fruits Special”

Choux dough, red fruits pastry cream, passion fruits cream, multi-colored icing. Class includes tiny choux pastry and tiny éclairs

Puff Pastry Class

This dough is a light and flaky pastry containing several layers. Puff pastry is used for the famous Millefeuille, Chausson aux pommes, and also for the Kings’ Galette, a traditional classic filled with almond cream that Frenchies enjoy in January

Chocolate from A to Z

Chocolate Fondant, Mendiants (small chocolate disk topped with pieces of candied fruits and nuts), Chocolate genoise (light and airy sponge cake), Ganache chocolate truffles

Fruits Tarts

Plougastel (salty-buttered shortcrust topped with a airy pastry cream and raspberries or strawberries or apples), Lemon Tart (sweet dough and lemon cream topped with a meringue), Apple Tatin tart (caramelized apple tart served upside-down)

Tea Cakes

Pistachio and Vanilla financiers (almond cakes), Cannelés Bordelais (rum cupcakes), Madeleines, Lemon cakes, Gingerbread cakes topped with white chocolate icing

Class starts at 2:00pm. Available in September on Tuesdays or Fridays

PARIS MACARONS CLASS - RM400 for a 3 hour class and RM500 for a 4 hour class

The story of “Macarons” is too long to tell with much debate about its origins. Its name is derived from an Italian word "maccarone" or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient. It is meringue based; made from a mixture of egg whites, almond flour, and both granulated and confectionery sugar.

Larousse Gastronomique cites the macaron as being created in 791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de Medici’s Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France. The macaron as it is known today was called the "Gerbet" or the "Paris Macaron" and is the creation of Pierre Desfontaines of the famous French patisserie Laduree.

Whatever the case, you can now learn from Jen, whom attended these classes herself in the heart of Paris. Jen’s classes’ lasts 3 (beginners) to 4 (advanced) hours and within this time, she will teach you how to prepare and bake the meringues together with techniques of different fillings the likes of chocolate ganache, pistachio and vanilla creams and fruit jelly. A welcome coffee is offered on arrival and fresh drinks are served during the class. You get to bring home the “fruits of your labour”, but you’ll be granted a tasting with tea or coffee at the school after your class.

Beginners bake classic flavored chocolate, vanilla, pistachio, raspberry or strawberry macarons. Advanced participants bake macarons combining subtle flavors such as: coffee with mascarpone, lime with strawberry jelly, passion fruit with milk chocolate, salty-buttered caramel, rose with raspberry cream. We start at 2 pm.

Classes are limited to 4 participants only. Available In September on Wednesdays or Fridays

OTHERS

While I’m away, Natasha will be arranging Pineapple Tartlets and Kuih Makmur samples for you and she will be taking orders for Cookies and Hampers for Hari Raya. During the month of Ramadhan, our famous Bread and Butter Pudding served with real Vanilla Crème Anglaise and Chocolate Sauce will be available for you to order. Kids Fundamental Classes will also be ongoing, held by Natasha and she will be introducing 2 new weekly classes “How to Roast Chicken” and “How to make Mushroom and Salsa Bruschetta”. She will also be clearing up our ceramics and be putting them up on sale.

Do give her your support.

A plus tard!

Love and Peace, Jen

MAY UPDATES

2011-05-17T10:03:00.001+08:00

Ola Everyone,

If you are a fan of oriental metaphysical science and I mean the real thing, the arrival of May 6th sees the element fire coming into play and we are entering into the season of summer. In this context the season doesn’t refer to the actual four seasons per se but rather, what this means is that there is a shift of elemental strength and we can expect changes taking place in terms of luck, so to say.

But for the common folks who prefer to keep life, you know, uncomplicated, May is also a special month, a time when we go all out to show our Mums how much we love them or if you are like me, look back in time and remember. Yeap, I was just saying the other day on FACEBOOK that what with all these amazing technology available on this planet, I still can’t SKYPE my folks in heaven. What a bummer is that!

Then it is also a time when we start sourcing for activities for our kids to do because suddenly, the school holidays are just round the corner. What’s more, our list might again include investigating the progress of our growth so far and the task of remapping the rest of the year accordingly. After all, June is technically the second half of 2011 and oh yes, Hari Raya is also already in clear view!

Hope the following updates can help you fill up your plan of action or simply plan better!

COOKING DEMONSTRATIONS

I am happy to report that our last 2 demos of “How to make a Chocolate Strawberry Pavlova and Nadege Pie” were extremely successful and as such we have decided that for the month of May and we will be adding 3 new demos for you to take advantage of. For those who are unaware of these events, our “How to” demos is a movement I’ve designed for folks who aspire to renew their kitchen spirit while keeping abreast with the latest food scenes at unusual locations and making new friends. In a nutshell, I demonstrate the subject, we share and learn, you get to sample other goodies that I add to the bonus menu to develop or broaden your palettes, our demos are by donation only and you can also bring a bottle of wine to enjoy while we spend some time together. Take note that you and your guests get an invite only when you call and register otherwise you might find yourself embarrassingly eating into someone else’s portion because we prepare the numbers well in advance.

12 th May - “How to make a Tiramisu Black Bottom Tart”

This is an impressive and fabulous dessert, raising “pick me up” to a new level. The crust adds an extra dimension, providing a desirable container and foundation for the creamy, custardy, voluptuous texture of the classic tiramisu.

19th May -– “How to make Grandmother Bread”

Making bread from scratch without using a bread machine takes some effort but imagine putting your fist into the dough is like touching the past. In a world where baking homemade bread is a dying art, maybe you can be a Keeper of the Bread. This is a heritage recipe, tested by time and the hands of mothers and grandmothers for over a hundred years.

26th May -– “How to make Apple Strudel”

Turn out a fabulous strudel of juicy slices of warm apple enfolded in a crisp leafed pastry served with crème fraiche! Learn how to roll and stretch strudel dough on a 36 to 48 inch round table, what is and how to make brusel, a classic filling and even crème fraiche.

APPRENTICESHIP CLASSES AND PROJECT

You should be proud to know that our Apprenticeship 2011 is moving along well and our book “Jen’s Little Homegrown Chefs”, 1st Edition is going to be a book of the apprentices’ favourite desserts. To see this come to fruition was only made possible because the apprentices’ parents are folks that I would call “Architechs of Change”. They know for sure that growing our kids and adding value to their futures is not a joke, it’s crucial. I am eternally grateful for the privilege of knowing such wonderful parents.

Our theme for 14th May is Japanese Cuisine and I am happy to announce that TV2 will be doing a 30 minute segment on this apprentice class. Now, how cool is that! This time round our apprentices get to share with other kids all over Malaysia what it takes to respond to domestic skills that have drastically evolved over the years.

Our Apprenticeship 2012 enrollment is now open for new interested parents. You can call Natasha @ 016 916 8598 for full details and to register your children.

LITTLE HOMEGROWN CHEF SERIES

Come 22th May we are taking the kids outdoors for a BBQ. Our menu includes BBQ Chicken Wings, Lamb Chops, Assorted Grilled Vegetables and Bread and Butter Pudding. I believe we have only 1 more slot so hurry and sign up.

MID YEAR HOLIDAY CLASSES

These are themed International Cuisines and comprise of a 3 course meal. Similar to 2010, these cooking classes are intense and held on alternate days i.e. Mondays, Wednesdays and Fridays beginning 30th May to 10th June 2011. We start at 11am sharp and end by 3pm.

To celebrate this May, the Month of Mum, we have decided to give a 20% discount to all existing students of Jen’s Homegrown Cooking Academy and a 10% discount to all NEW students. It cannot get any better than this so confirm your slots now.

WEEKLY CLASSES

Our weekly classes 2pm to 4pm are kicking of this 17th May (Tuesday) with Pecan Pie served with Crème Fraiche. During this class you will learn 3 versatile components i.e. the most delicious butter crust you can ever get your hands on, a gorgeous pecan filling and of course Crème Fraiche. 24th May (Tuesday) for Lasagna you will learn how to make a Bechamel Sauce, an amazing yummy Tomato Sauce that you can tweak for other dishes and how to finally assemble them for a real Italian Lasagna. There’s still a lot of space so come along and join us.

JEN’S UNDERGROUND SUPPER CLUB

The new food scene is a fantastic concept around the planet and the underground movement is one of them. Suddenly there is an emergence of underground chefs in the most unlikeliest of locations. From our very own experience folks certainly are open to a different and unique experience.

Jen’s USC has 2 types of bookings, private and open. This 27th May sees our 1st Supper for open bookings which just means that there is no minimum, you can come by yourself, as a couple, a group and you can expect to be seated with others of the same. Our menu for the above date will be as follows: Prawn Croqueta and Hush Puppy Heaven for Starters, Grilled salmon with Fennel and Potato Alfredo AND Beef Tenderloin with Mascarpone and Fresh Greens for Mains, and we end with Pecan Pielets served with Crème Fraiche and Chocolate Velour Crepes with Orange Apricot Sauce. The deadline for bookings is 24th May, we have 5 more placings.

As we have limited space, we do apologize to those who were unable to secure their bookings for Mother’s Day, 7th May.

HARI RAYA GOODIES

As per our tradition, Jen’s HomeKitchen will be rolling out 2 of our famous Pineapple Tartlets and Kuih Makmur. To ensure that we can keep up with your orders, we are reminding you to help us plan ahead. We should appreciate that you kindly place your orders for the above and Hampers as soon as you can with Natasha.

JEN’S “GIVEBACK FORTNIGHT”

We wish to take this time to thank each and every one who participated in our “Giveback” project in April. You will be happy to know that food as promised has started to go out respectively and as soon as we can, listing and photos will be posted on Jen’s Birthday Wall for your viewing.

MIA PALENCIA TO PERFORM AT DEVONPORT JAZZ FESTIVAL

I am so so proud to mention that our Mia has been invited to perform at The Devonport Jazz Festival 2011 happening 28th to 30th July. Unfortunately, Brabon and I will not be able to attend this event and if by chance any of you might be there, please do cheer her on for us and take as many photos as you can. This will be her 1st Australian Festival performance with the hope of many more to come.

I guess that’s all for now folks! My warmest wishes to all Mothers out there and May God bless each and every one of you.

Love and Peace, Jen

JEN'S "GIVEBACK FORTNIGHT" 5th - 19th April 2011

2011-04-05T12:04:00.007+08:00

Making 2011 a year of giving, caring and generosity towards others in action and in spirit.

To our dearest family, friends, colleagues and readers,

As we gratefully leave 2010 with our very own personally stories and move with all of our hope into a brand new year full of promises, I wonder how together we can make 2011 our best year yet. I believe one of the keys to marking a passage of time might just be promoting love, peace, joy and prosperity toward others whom are hopeless, loveless, broken, lost, homeless and orphaned.

We have heard if not know all about the many profound quotes and insights the sages have shared with us, about owning a purpose, giving meaning to life, serving others, really, life in itself! Some say it is the rock for a good life while some call it the rent or karma we must pay for our space upon this Earth. In my thinking, serving each other and another is the very reason we are here.

Imagine, in our darkness we still have the power to add value to someone else, we might not be able to solve our problems but we can help others solve theirs, we can care and maybe even rebuild lives.

We have so much to share with others in many ways, some as easy as a warm smile, a kind word or just listening carefully to someone else. Serving others is such a deeply committed undertaking, demanding the best of our time, intelligence and efforts. It is so hard and in our hearts of hearts, we know this to be so true.

But you know, the amazing thing about doing things for others is how it comes back to serve us. It is not a "one good deed deserves another" transaction that we can expect in advance. It is but a great place to stand in life, to give with a heart and maybe, just maybe, blessed to receive with gratefulness.

What we might get back may just be good feelings, like a sense of accomplishment, a renewal of energy and experiencing joy. We might even receive generosity returned in the form of care and actions of other people. Perhaps, even a miracle when we least expected but needed most.

It is my hope you will join us by making this your intention for 2011 and help us by sending this letter out to your private database.

It's Jen's Giveback Fortnight - 5th to 19th April 2011

We're thrilled to announce our very first "Jen's Giveback Fortnight to mark 2011’s April Season of "Giving".

Here's how it works:

For every Cooking Series purchased by you which we are offering today at a discounted price, Jen's HomeKitchen will make a donation of either a cake, dish, a batch of cookies or dessert to Jen's Birthday Wall for her ongoing "Food For The Homeless Iniative" project. The donation will be made out under your family's name and sent to a respective orphanage or soup kitchen within the Klang Valley. To simplify it, you buy a series, I make the cake, send it out on your behalf with card written "This cake is given with love from you or your child's name and family".

What this means:

We have counted and we have a total of 210 series. Yes, that's right, Folks, imagine 210 types of an abundance of food going out 210 times to hungry or abandoned adults and children!

There are 7 types of series available for you to choose from, to invest in your kids, teenagers, babies, mothers, sisters, fathers, brothers, wives, husbands, friends, colleagues, the list is endless. You also have the option to purchase them for yourself or in the form of Gift Certificates to honor an auspicious occasion such as vacations, birthdays, anniversaries, mother's day, father's day, secretary's week, graduation, the list again is long.

The following are our series offered to you:

1. Cooking Classes - Little Homegrown Chef Series For 7 to 12 years

There are only 5 remaining classes for the year for Little Homegrown Chef Series, priced at RM130 per class. Buy all remaining classes during this promo for RM600 only. The more children you have, the more ringgits you get to save. Classes will take place 17th April, 22nd May, 25th September, 30th October and 20th November 2011.

2. Cooking Classes - Teenage Homegrown Chef Series For 13 to 19 years

We have designed 3 classes for our Teenage Series happening this 30th April, 15th October and 9th December. Each class is priced at RM 180 for a 3 course meal which is equivalent to 9 homemade dishes. This series is now priced at only RM486. Parents, you can do one more thing before you send them off to college!

3. Cooking Classes - Baby Homegrown Chef Series For 5 and 6 years

Our babies deserve a chance to participate too in this offer so our Baby Homegrown Series consisting of 3 creative classes are offered at RM405 only. Individual classes are priced at RM150 taking place 9th April, 17th September and 7th December 2011 from 1pm to 4pm.

4. Cooking Classes - Master Chefs at Home Series For 16 years and above

All participants of our Master Chefs at Home Series can expect my personal endorsement of a transformation in your very own kitchen. Armed with skills and secrets learnt 1st hand from various schools and the most passionate of Chefs in Paris, Tuscany, Florence, Spain and Switzerland, our remaining classes are truly non comparable. Sign-up for a new you or to renew your kitchen spirit with our special offer today at a reduced price of RM2,200, a whopping savings of RM500. Classes are scheduled 10th April, 11th September, 9th October, 13th November and 11th December 2011.

5. Cooking Classes - Holiday Class Series For 7 to 12 years

There are 2 types of Holiday Classes for 2011 and you can choose both if you like; Holiday Cuisine Class Series Mid Year and Holiday Cuisine Class Series Year End. All Holiday Classes are themed International Cuisines and comprise of a 3 course meal. Similar to last year, these classes are intense and held on alternate days i.e. Mondays, Wednesdays and Fridays beginning 30th May to 10th June and 21st November to 2nd December 2011. We start at 11am sharp and end by 3pm. You get to save RM15 per class when you sign up for a series of 6 classes. Otherwise, you can choose from individual classes which are priced at RM150 per class. Please note that our holiday classes are limited and go very quickly.

6. Cooking Classes - Weekly Series For Everyone!

Our Weekly Series consists of 4 cooking classes conducted daily on Tuesdays to Fridays, 2pm to 4pm featuring 4 irresistible dishes, Tenderloin Rendang, Chicken Curry, Lasagna and Roast Chicken. Each class is priced at RM150 per class and is now up for grabs at RM 520 only for all 4 classes, a savings of RM120. You can choose any week in May, September, October and November, now how is that for flexibility? Apart from savings everyone, these classes when taken together as couples, a group, with a BFF, etcetera, can do so much for our relationships. We can choose to grow together or grow apart. Tell me, when was the last time you had a great time cooking with your spouse, or your best friend or the kids, or your mum, your dad, your sister? Life has a funny way of catching up on us when we least expected.

Call Natasha @ 016 916 8598 or Jen @ 019 207 9867 or 03 7728 7909

I wish you Love and Peace, Jen

HAPPY NEW YEAR!

2011-01-05T14:40:00.002+08:00

Ola Everyone,

2010 has strangely been so far my best year yet. In love and its complexity, I've learnt to accept persons as they are and most importantly myself for whom I am. In so doing, I've got to experience a peace of mind and a kind of human freedom that were critical to my personal growth. It has also led me to place full focus on what truly matters and to find myself again. (Ladies, you know what I mean)

In my return into the kitchen as a career, I'd found so much pleasure in personally cooking and baking for all of you, a sense of acomplishment in teaching and sharing and much challenge in finding time to recall, comtemplate and write. Most of all with a list of extraordinaire clintele like yourselves, setting up the best customer care to suit you, was at times, almost impossible.

I'm ashame to say that in health I've neglected climbing that Kiara Hill in spite of moving closer to it but the good news is my lower back did not give me any trouble throughout the year and I didn't load on any weight. (sigh) Bottom line, I'm out of shape!

Spiritually, God 1st has changed our lives totally and completely, its been a great year!

So what holds for January 2011?

SHAMELESS COVERS NIGHTS - Fri - 7th and Sat - 8th Jan at PJLA - RM 35.00

Catch Mia, Reza, Zal and Melina (Malaysia's TOP songwriters) shamelessly plug nostalgic covers from the 8O's and 9O's! I personally guarantee a night featuring amazing various talents with loads of laughter. Kindly note that there are no passes sold at the door due to lack of manpower, this is a typical Malaysian voluntary and PLEASE SUPPORT event. Call PJLA for passes

LITTLE CHEFS APPRENTICE CLASS - 8TthJan, Sat - Mexican Cuisine
A gentle reminder for our Apprentices that 1st class begins 8th Jan with Mexican Cuisine. Our menu will be Nachos with Cheese, Guacamole and Sour Cream, Fajitas with mushrooms chicken or beef and Polvoron (Little Mexican dessert aka wedding cakes). Kids, kindly ensure that you are prepared with all your research.

"THE ART OF PIE AND PASTRY MAKING" - 9^th January 2011 @ Only RM450 (Adults)

Menu - Mushroom Tartlets, Lemon Pucker Pielets, Apple Butter Pecan Crisp and Lamb Shepherd's Pie

Class Description - Coffee Morning and sample a taste of the world's classic Homemade Brioche! This class is guaranteed to stop you from thinking "if only I can" because you surely CAN! Before the day is over, you would have developed a sense of dough AND you will know the goodness of making and eating wonderful pastry. You will learn about Techniques, Special Ingredients, Equipment, Fillings and Toppings, Sauces and Glazes. Put on your apron and learn hands on HOW to make tender and flaky Pie Crusts, quick Puff Pastry, Savoury Tartlets, Meringue Pielets, Fruit Pie and Savory Pie. You will take home the most delicious of recipes, secrets and a Whole Apple Pecan Crisp Pie or a Whole Lamb Shepherd's Pie.

The BEST pastry is made at Home!

CHINESE NEW YEAR PINEAPPLE TARTLETS AND HAMPERS

I am planning to roll out ONLY 200 containers of our famous and delicious Pineapple Tarlets so please send in your requests within this week. Orders are coming in fast and while I truly appreciate the many orders, I can't do very much once we've sold out, I make them myself and due to schedule, I can only handle 200 containers this time round.

LITTLE CHEFS REGULAR CLASSES 2011 - 23rd Jan

We're kicking off our regular classes on the right foot for 2011 by honing all the great habits of a great kittle helper in the kitchen. Our goal for our 1st class is to instill and run through kitchen basics and cooking fundamentals of a regular day. We would like to send your child home with a willingness to assist you in the kitchen while maintaining a cheerful disposition and most importantly to be fully aware of the necessary steps of cleaning up before and after a meal. Here is our carefully crafted plan:

10.30 am - Briefing on kitchen basics, safety and meal planning of a regular day.

11.00 am - Begin work in the kitchen

How to wash, measure and cook rice in a rice cooker safely
How to peel, chop and/or pound onions and garlic
How to peel and Boil potatoes, carrots
How to clean, cut and fry leafy vegetables
How to clean, season, marinade and roast a chicken
How to set the table
How to prepare drinks
How to operate a stove and an oven, microwave oven, toaster
How to clean up after cooking in the kitchen and eating in the dining room (covers wiping the tables, cleaning stove, washing and wiping dishes, sweeping, vacuuming and moping, etcetera
Writing out the menu and methods of cooking

12.30 noon - Lunch with everyone

1.30 pm - Cleaning up after lunch

2.00 pm - Debriefing

2.30 pm - End of class

Little Chefs Regular classes are for chidren interested in a one off experience and children beginning apprenticeship 2012. Do the right thing!

Because this note has got to go out today, this is all for now. Talk later!

Love and Peace, Jen

FORGIVE AND CELEBRATE - ALL OUT OF THE WAY

2010-11-12T13:41:00.003+08:00

Hey Everyone!

Time flies and I’m crossing my fingers, toes, and eyes, but most of all my heart, while looking at our crazy schedule with the grandest of hopes! As my heart flutters and warms with gratitude, we continue to thank God for our purposeful lives, a loving family, the best of friends, extraordinary clientele, and precious fans - all of whom we keep dear to our hearts.

Our new home greets us with more and more space which is pretty much what we needed. Having said that though, I can't help wondering how I have managed and why our kitchen is still not quite spacious enough!

The next big thing is Christmas and as always, I'm going to enjoy what I love most about the season - the journey. We used to have themed Christmas parties like Hawaiian Tropics, etc. I decided that this year, however, our theme should be: “FORGIVE AND CELEBRATE”, so I am going all out, out of my way, and am going to overdo everything; the house, the tree, the garden and the menu!

And what might be the best thing so far this year? If I had to choose amongst so many blessings, it would be the turning up of our Nana’s pickle recipes! Nana (bless her soul) was my late mother in law whom I adored. She was also the owner of her well kept secret (and most delicious and perfect) salt fish and eggplant pickle recipes. Relatives and friends from all over the world would lug jars of her pickles back to places as far as Jordan, London, and Canada. Brabon and I are testing them out now and hope to get a sample come 2011.

But for now, this is our schedule:

DOUBLE TAKE “OFF HAND” - We need to do a head count to make this happen! 1 NIGHT ONLY, 21^st December, @ RM50.00 a pass, concert style. First come, first serve basis so please call Natasha and book now.

HOLIDAY CLASSES – Up until today we’re constantly bombarded and pushed into a corner with our kids with: “So, what are we doing for the holidays”? And we’re thinking like: “...for once can’t they just understand that it’s year end and budgets and deadlines are so like our mental challenge!” The TRUTH? - no, they can’t and we’re faced with restless, unhappy and miserable kids if we don’t do something about it.

Well, ROCK THEIR WORLD, sign them up and send them to me for a 6 day program beginning 22^nd November to 3^rd December 2010. Classes are conducted on weekdays, Mondays, Wednesdays and Fridays. These classes cover 4 specialty subjects and works that include the likes of Pastries (Puff Pastries, Crusts, Scones, Strudel, etc) Pies and Tarts (Savory, Custard and Fruit), Chocolate (tempering, making, modeling), Cake and Cake Decorating (Baking and Complimentary Adornments - Types of Butter Creams, Frostings, Fondant, etc). We take care of lunches, tea AND SEND THEM HOME, HAPPY AND CONTENTED.

BABY CLASSES –Statistics tells us that our babies spend more and more time with television than real people and what’s more, they are constantly told to stay out of our kitchens! Jen’s HomeKitchen Baby classes are all about making time for them, introducing culinary arts into your baby’s life and using it as a platform to take the unknown, mystery and fear out of cooking and kitchens. Do away with excuses, give baby a break and sign up now for a once in a year experience. Only one class organized for children 5 to 6 years on 11th December 2010 from 10.00 to 1p.m.

HOLIDAY SPECIAL – 17th December 2010 – This Holiday Special Class will be our last class for 2010 and we’ve decided to plan and prepare it as a PARTY. Our menu is extra special and Mia Palencia will be joining the children as our guest. There will be singing, storytelling, name drawing on Aprons and Bandannas, photo taking, games and PRESENTS. As we speak, Mia is shopping now in Aussie.

Menu - Roast Chicken, Sautéed Asparagus, Mini Cheesecakes and Butter Cookies.

MASTER CHEFS AT HOME CLASSES – Commit and make it your goal to grow your skills in your kitchen before 2010 passes. Sign up now for Jen’s Inaugural Class" - 12^th December 2010 @ Only RM380. No regrets, ONLY FOUR SPOTS LEFT!

A Full Course Dinner Meal Menu

Starters - Mini Herbs and Cheese Quiches,

Sides - Fresh Garden Salad and Crème Fraiche Mashed Potatoes,

Main - Stuffed Roast Chicken,

Dessert – Molten Chocolate Soufflé and Lava Cakes.

Class Description - Indulge yourself with your morning coffee and some Scones, fresh from Jen's oven. Put on your apron and class proper kicks off with a chicken deboning demo by Brabon, you get to marinade, work with your stuffing; and stuff, stitching or trussing your chicken. Roll out the dough, make your shells, whip up your newest and most delicious all time favorite fruit dressing, learn about Crème Fraiche and make the silkiest of Mashed Potatoes and finally attempt one of the most perfect chocolate desserts ever. You get to take home recipes, techniques and information about special ingredients and your very own Whole Stuffed Chicken!

CHRISTMAS GOODIES - Just a gentle reminder that our Classic Christmas Cake (made only with superior ingredients and trimmings) and Butter Cookies (the ones that melts in your mouth) take our centre stage this Christmas. Nothing expresses the true Christmas spirit like a homemade gift. Also check out our gorgeous Christmas designer (mudpies, Ganz, TCABELLS @TOO, etc) ceramic wares perfect to cheer up your table, add to your collections and gift hampers.

JEN’S KITCHEN SPIRIT – Watch out for our pre-orders and a preview of my book cover!

LITTLE HOMEGROWN CHEFS SERIES – is Jen’s HomeKitchen’s tribute to Malaysia, Malaysian children and The Culinary Arts. The big picture of this recipe book project is focused entirely on growth and the word HOME. It depicts the core of Malaysia, the description of amazing talents and diligence of Malaysian children; and that Culinary Arts is just a way of life. The book is an opportunity of a documented lifetime experience that portrays the commitment and support of the children’s Parents. It is a book that tells us what we stand for and the 1st of its kind.

Calling all Parents and Apprentices of “Little Homegrown Chefs” recipe book! Mia has agreed to also pastel draw this book cover. As such a photography session is being organized 9 a.m. 27^th November 2010 at Jen’s HomeKitchen. For now, Apprentices are requested to shower and come in their best plain colored outfits. Light make up is provided courtesy of Puan Shahanaz of Mary Kay. Please bring along your IRONED aprons and Bandannas.

May we take this time to send our warmest wishes for “A Merry Christmas and A Happy New Year”!

Christmas Kisses and Holiday Hugs, Jen

MASTER CHEF AT HOME SERIES

2010-10-05T09:51:00.010+08:00

Ola Everyone!

I'm happy and excited to inform you that I'll be moving into my new Homekitchen very shortly. I cannot wait to show it to you because not only will it be much more conducive and spacious, it will also be the cover of my upcoming recipe book "Jen's Kitchen Spirit" pastel drawn by our Mia.

To celebrate and make warm this kitchen, I am now officially launching my Master Chefs At Home Series. This series comprises of 9 unique courses where YOU are always the MAIN ingredient! In comfort and a relaxed atmosphere, you and I will build cooking and baking confidence, understanding your ingredients, combining flavours, textures, components, presentations and much much more. Master Chefs at Home Series is aimed at promoting your imagination and to bring out all of your personal flairs. We take a group of 10 passionate and enthusiastic persons at any one time. Classes are designed for adults.

If you've stagnated in your kitchen, you are tired of cooking and eating the same food over and over again, come and join me on an intuitive and instinctive Homekitchen culinary adventure that promises sheer delight and results every time!

Folks, the hardest place to grow is at home and besides it's only natural that we're always looking for ways to grow outside of ourselves mostly for others to see. To top it off, growing from the inside out is intimate, spiritual, pivotal, life changing and takes tremendous courage; so it's not the easiest thing to do. I want you to know that I understand all that but you know what...You can do it, for sure!

"Inaugural Introductory Class" - 12^th December 2010 @ Only RM380

A Full Course Dinner Meal - Menu - Starters - Mini Herbs and Cheese Quiches, Sides - Fresh Garden Salad and Crème Fraiche Mashed Potatoes, Main - Stuffed Roast Chicken, Dessert - Molten Chocolate Soufflé and Lava Cakes

Class Description - Coffee morning and indulge yourself with Scones fresh from Jen's oven. Put on your apron and class proper kicks off with a chicken deboning demo by Brabon, you get to marinade, work with your stuffing; and stuff, stitching or trussing your chicken. Roll out the dough, make your shells, whip up your newest and most delicious all time favourite fruit dressing, learn about Crème Fraiche and make the silkiest of Mashed Potatoes and finally attempt one of the most perfect chocolate desserts ever. You get to take home recipes, techniques and information about special ingredients and your very own Whole Stuffed Chicken! HOMECOOKED FOOD IS MADE WITH LOVE AND CARE!

"The Art of Pie and Pastry Making" - 9^th January 2011 @ Only RM450

Menu - Mushroom Tartlets, Lemon Pucker Pielets, Apple Butter Pecan Crisp and Lamb Shepherd's Pie

Class Description - Coffee Morning and sample a taste of the world's classic Homemade Brioche! This class is guaranteed to stop you from thinking "if only I can" because you surely CAN! Before the day is over, you would have developed a sense of dough AND you will know the goodness of making and eating wonderful pastry. You will learn about Techniques, Special Ingredients, Equipment, Fillings and Toppings, Sauces and Glazes. Put on your apron and learn hands on HOW to make tender and flaky Pie Crusts, quick Puff Pastry, Savoury Tartlets, Meringue Pielets, Fruit Pie and Savory Pie. You will take home the most delicious of recipes, secrets and a Whole Apple Pecan Crisp Pie or a Whole Lamb Shepherd's Pie. THE BEST PASTRY IS MADE AT HOME!

Cakes and Cake Decorating" - 14^th February 2011 @ Only RM450

Menu - New York Cheesecake, Sticky Date Pudding and Ethereal Pear Bavarian

Class Description - Coffee Morning with Buttermilk Pancakes then put on your apron and get ready to make the most beloved and timeless of all American Cheesecake, Australia's most famous pudding and Europe's most complex and elegant Charlotte! This class is guaranteed to raise your palette to heights you have never imagined and you will never ever buy or eat another cake that is not made DELICIOUS! You will learn how to whip up the yummiest complementary adornments such as Poached Pears, Biscuit Roulade, White Chocolate Cream Cheese Buttercream, Caramel Sauce, Bavarian Cream; the components list is just too long. You will take home slices of your efforts and a brand new heavenly baker! YOU GOT TO MAKE IT TO BELIEVE IT!

"Desserts, Desserts, Desserts" - 13^th March 2011 @ Only RM450

Menu - Bread and Butter Pudding, Chocolate Strawberry Pavlova and Panna Cotta

Class Description - Assemble with Coffee morning and enjoy some Yummy Premium Chicken Sausages and Eggs. Put on your apron, roll up your sleeves and never look back because you've got what it takes! We will slice, spread, melt, sprinkle, spin, grate, mix, whip, chill, bake and TOP! You will learn how to make 1^st class components and dress up your desserts. We will make Chocolate Sauce, Crème Anglaise, Chocolate Meringues, Strawberry Coulis and Maple Custards. You will bring home a feast of desserts and a smile to last a lifetime. You will be proud of yourself. EVERYONE WILL LOVE AND ADORE YOU!

"Chocolates!" - 10^th April 2011 @ Only RM450

Menu - Jewel Chocolates, Dates stuffed with Almonds and dipped in Belgian Chocolates and Chocolate Leaves

Class Description - We'll begin with Coffee Morning and Spring Rolls. Put on your apron and take a deep breath because this class is aimed at bringing out the creative artist in YOU. We will work with all kinds of chocolates and discuss them. You will learn all about working in ideal room temperatures, how chocolate behaves and how to control them by melting and tempering them. You will paint, dip and mould chocolates. When you're finished you will be able to decorate with chocolates, you would have acquired some skills of making your own chocolates and presenting them as occasional gifts. GO AHEAD AND BLOW YOUR MIND!

"Grilling and Barbeques" - 11^th September 2011 @ Only RM450

Menu - Grilled Salmon, Shoulder Lamb Chops, Spicy Mexican Chicken Wings, Grilled Roasted Whole Garlic with Herbs, Grilled Vegetables, Pumpkins and Potatoes

Class Description - We'll first indulge in Coffee Morning and a good helping of some delicious spicy Ale Olio with Chicken Ham. We'll put on our aprons and learn all about marinating different meat, vegetables and potatoes with onions, garlic, spices and fresh herbs. We'll talk about Olive oils and their many uses. You will learn how to clean and cut meat, chop, dice and pound onions and garlic and get to know the many varieties of excellent spices and herbs for the best grilled and barbeque food you have yet to sample. Once we are ready, we will go outdoors and roll out the barbeque pit, learn how to use it; and perfume the entire neighborhood with the irresistible aromas of meat, herbs and spices! You can eat your way home or take them home. You will discover the meaning of the Great Outdoors! NOTHING BEATS A SUNDAY EVENING BARBEQUE!

"Cooking in Tuscany" - 9^th October 2011 @ Only RM600

Menu - Chicken alla Contadina, "Dania", and Caramel Gelato with Strawberry Flambé or Tiramisu

Indulge yourself in a Tuscan Coffee Morning! Put on your apron, gather around the table, get wrist-deep in pasta dough and learn Tuscan cooking from the source. You'll learn first-hand how to make Gnocchi or/and Tagliatelli or/and Pici -thick strings of handmade eggless pasta made originally in the area of Montefollonico. I will share with you Tuscan regional techniques, ingredients, and family recipes that have been passed down over the centuries. VISITING TUSCANY IS ONE DREAM, COOKING TUSCAN IS ANOTHER DREAM!

"Spanish Tapas Party" - 13^th November 2011 @ Only RM600

Menu - Croquetas de Pollo, Albondigas, Gambas al Ajillo, Tortilla de Patatas, Champinones ala Crème, Berenjenas Rebozadas and Bacalao Alioli

Class Description - Coffee Morning and toast with Spanish Jam! Don your apron and learn about Andalusia and Tapas! Chicken Croquettes, Beef Balls, Spanish Potato Omelets, Grilled Cod Fish, Sizzling Prawns, Mushrooms, Spinach, Avocados, Mozzarella and Tomatoes are some of the dishes and ingredients of 7 authentic Spanish Tapas recipes! You will learn how to create small size food with full size flavors, simple yet complicated. A MEMORABLE GOURMET AFTERNOON!

"French Symphony" - 11^th December 2011 @ Only RM600

Menu - 3 course French Cuisine

Class Description - French Coffee of course and French bread fresh from Jen's Oven. Put on your apron and together we'll pay tribute to the making of traditional French Cuisine, matching both traditional and trendy recipes! You can expect to learn and make Onions and Anchovies Tart, Pissaladiere, Bouf Bourguignon or Chicken made-in-Normandy, Tarte Tatin or Creme Brulée OR Crepes Suzette! You will cover some history; learn about the classics and most importantly food presentation. You will take home Skills, Secrets and Recipes originating from Le Cordon Blue in Paris. IN FRENCH COOKING IT'S ALL ABOUT THE PRESENTATION AND BUILDING CONFIDENCE!

All classes includes light Breakfast and Lunch and you get to take home your efforts. You're welcome to attend and select individual classes. But if you should decide to sign up for the entire Master Chefs At Home Series, you will get to be invited to Jen's Kitchen Spirit Launch as my VIP guest and receive a complimentary copy of "Jen's Kitchen Spirit" recipe book.

Love and Peace, Jen

HCB - APPLE CARAMEL CHARLOTTE

2010-09-21T19:20:00.020+08:00

I wanted to skip this week's assignment because I had my Little Chefs class on Saturday and another Little Chefs demo class at one of our local bookstores on Sunday. 7 inches between my ears, my internal dialogue went on and on...I've already attempted Rose's Ethereal Pear Charlotte before...I should do it a second time for practice...what about your commitment...blah, blah, blah.

Some of my Little Homegrown Chefs showing off
their Jewel Chocolates they made the day before.
From left to right is Clarissa, Neala, Hannah, Mia and Kyra

Sunday night I went over the recipe...just in case....let's see...what kind of red apples do we get here, Fuji, Washington, New Zealand - I have to settle for Granny Smith or its gonna be mushy :(... we can't get Calvados here - dang, I had just used up my Apple Bicardi...Brandy, just use Brandy!

Monday morning I poached the apples - shucks, had to run off for a meeting and then errands! 10pm - carried on with the Apple Caramel, midnight - Biscuit Roulade, might as well make my favourite so I did the almond kind. Looked at the time, 2am - if I cut them gently, they might just hold, phew, so far so good. 3am - might as well spread the apricot preserves, might as well slice and assemble the pieces! 4.30am - I'm going to sleep.

Tuesday morning, please let me have my coffee first...and a little facebook won't hurt, right? 12noon - better get on with the Italian Meringue...whip the cream...finally pouring in the Bavarian Cream filling. Quickly, got to chill it. Apple Rose Decor - slice, almost there, done! Oh, apple Glaze...

5pm - photography!!! Hope I made it in time........

11pm - We managed to chill the charlotte and finally got down to tasting it.
Faye - What cream is this? Bavarian? (she's never tried Bavarian before), Oh Bavarian is my favourite cream. This is the best cake I've ever eaten, may I have another slice please?
Natasha - exquisite and delicious, I can eat more than one slice
Babs - You know me, I don't eat cream but this I can eat.
Nicole - I like!
Me - very nice

Ethereal Pear Charlotte
I made this for my Son in Food, Zhin for Easter

Apple Pear Charlotte

FREE CHOICE - LEMON POPPY SEED - SOUR CREAM CAKE

2010-09-14T22:13:00.107+08:00

I had decided to try The Lemon Poppy Seed - Sour Cream Cake as soon as I was aware of a "free choice" week. My rationale were 1) I have yet to taste this cake 2) lemon is my son's favourite and 3) I have not known anyone or anyplace here that sells it. Since I also have an account with a restaurant for a weekly supply of cakes, I went ahead and baked an extra one to add it on the list. What better way to obtain feedback than from the restaurant owner herself.

Everything went smoothly except for one thing which was turning a hot cake onto its serving board or plate. Considering that the cake is quite warm and glazed with 1/3 of the lemon syrup, the top of the cake stucked to the 1st cardboard. This is commonly how we invert our cakes here! Lesson learned, take Rose's advice and use a lightly oiled wiremesh to invert your cakes!

The cake was super delicious,....my favourite parts are the crunch the lemon glaze produce and the poppy seeds gently exploding in the mouth!

HCB - GOLD INGOTS

2010-09-10T14:16:00.005+08:00

This week is a classic "1 step ahead but 2 steps behind" for my Heavenly Cake assignment. Yes, I had done my Ingots but my posting was way overdue. Nevertheless, no excuses...here goes...

I had sent my daughter Natasha hunting our city for the ingot shape molds only to return and add the item onto our "not available" list. We have many Wilton stores, what gives? It later occured to me that financiers might be something relatively new to most on this part of the planet. Fortunately, I'd made this sometime before with raspberry conserve in paper cups but it wasn't until now with Rose's lesson in cake history did I know why they were called financiers. So I kinda wanted them in the shape of Ingots?

Whipping up these ingots was simple enough for me, in our ingredient stores you can find almonds whole, in slivers, slices, chopped or ground so I did not have to go by the long process. I started by toasting the ground almond in the oven for 7 minutes. I was also excited about using Beurre Noisette because I know what a wonderful rich and delicious flavour it can produce. I was also eager to explore the prospects of introducing this to the institutional market as door gifts. I was planning, imagining and wrapping them grand in my head. I even spoke to my daughter Mia in Hobart to source for the molds and bring them back in November!

The aroma heightened our hopes, we couldn't wait to dig into them and finally they were done. Only another 5 minutes to cool...

The Ingots are delicious, everyone loved them but maaannnn...to take them out of the shells!!!...was a task.

To conclude, the ingots reminds us of a popular local favourite "Kuih Bahulu". The recipe uses whole eggs instead of just whites, oil and there are no almonds. The texture is much lighter, in and out and Malaysians make them in all kinds of shapes. I prefer the Ingots better mostly because I love almonds, it's light on the outside and much much fuller inside and Beurre Noisette gives it a far more delicious flavour.

Gold Ingots sprinkled with Hazelnut Praline

HEAVENLY CAKE BAKER

2010-08-31T01:08:00.005+08:00

Heavenly Cake Baker is a new project I have been waiting ever so patiently to embrace into my kitchen. I can only say that the ones who knew me then and now could understand my enthusiasm. You see, on the 27th April this year, I was blessed to find a treasure of a cake bible by this indescribable LADY whose name is Rose Levy Beranbaum. "It was as if "HE" schemed it"! I say indescribable because I have never learnt so much about baking from a single book. Her book rich with information and techniques was enough to graduate a passionate amateur like myself. It's like bringing a whole culinary school into my kitchen and mind you - I'm not finished yet. Thanks to Rose Levy, I have grown in leaps and bounds! So when I came to know about this wonderful project, there was no stopping me from enlisting myself. This is our week's assignment.

In Malaysia, you can get 99% of anything to do with baking so you can imagine my dismay when after running around the country side, would you believe it - there was no unsweetened chocolate. I mean, we have chocolate galore in this country! The reason I refuse to substitute unsweetened chocolate with bittersweet chocolate is because this was going to be my first attempt to make a Chocolate Caramel Ganache. The result...is my current favourite Chocolate Ganache!

For the cake I decided to go with a heart shape because chocolate with chocolate can get a little plain. This is also my first chocolate cake with oil and butter and while it's delicious, I might prefer it with just butter.

I was going to get a group of my lady friends to sample the cake for tea but due to some change of plans they might only get to try it tomorrow. It would be interesting though to get their feedback because as I'm having it now, the whole cake seems to be more of a match now than it did this evening.

Meanwhile, Jen's HomeKitchen panel of testers say the following...

Tasha - Ain't no chocolate lover but I sure love this cake

Babs - Deliciously rich

Vanessa - I like the ganache

Ben - Auntie, I like your cake because it's not sweet

Neala - Emmm...delicious

Thank you Marie for adding me as a Heavenly Cake Baker!

31st August aka Malaysia Independence Day - My lady friends made it over and they just loved the cake. True to my suspicion, it does get better over time.

Patti - I am not a fan of Ganache but this.. is gorgeous

Corrine - Not the usual chocolate cake, the cake and ganache marries well

Stephanie - smooth and delicious

so I got to tell them my story...about Marie and Heavenly Cake Bakers and of course Rose...I'm hoping that Marie will welcome them onboard...the ladies have gone hunting for Rose's heavenly Cakes!

JUST SAYING...JUST SAYING...

2010-08-30T17:29:00.054+08:00

So far August has been a wonderful but extremely exhausting month for me. In HOT, SUNNY and SWEATY Malaysia, it's the fasting month but for caterers like me, it is also a time when food and hamper orders increase many many folds.

So while our food hampers include the likes of containers and containers of Pineapple Tartlets, Kueh Makmur, Meringue Kisses and Chocolate Dates, I was somehow faced with the challenge to whip up several cakes in between.

This is my list so far and some of the cake photos we were able to take!

Apple Pecan Butterscotch

Cherry Brandy Cheesecake

Almond Semolina

Swiss Pandan
Sticky Date Pudding For An Orphanage

130 Goodie Bags of Cookies for 6 Orphanage to Break Fast

Needless to say, no time to chill, write, yoga, facebook...

Red Velvet

Young Love - Hershey's Chocolate Cake topped with Swiss Meringue and a breathe of Creme De Menthe and Belgian Chocolate

Classic Gateaux

Indy Pineapple Upside Down Cake

SOUR 16

2010-06-04T08:17:00.017+08:00

When my youngest and only son decided to throw a party for his sixteenth birthday, he came up with an interesting theme, Sour Sixteen, all for the love of sour food - specifically lemon.

Since his sisters are now all adults, it has certainly been a while since we had 30 sixteen year olds in our home, we were quite excited!

Turning sixteen you could say is a special occasion for us so I went ahead and attempted Rose Levy's "Golden Cage" and true to her word, the genoise WAS gold, buttery and dense. Frosted with tart Apricot Silk Meringue Buttercream...it was worth all the hard work. The downside was the caramel cage, due to our humid weather, it was impossible for me to keep it dry. Nevertheless, my cousin Patti insisted to give it a go but alas, we had to settle and put the parts directly on the cake...it turned unique and gorgeous and the taste truly exquisite!

Naturally I was also in charge of the cooking and man did he come up with a menu. Christian ordered Garlic Bread, Premium Hot Dogs, Spaghetti Bolognaise, Potato Gratin, Fresh Garden Salad, BBQ Lamb Chops, Strawberry Pavlova, Lemon Meringue Pielets. Thank Goodness for my two assistants, Natasha and Vanessa AND sweet Auntie Patti, she also helped pipe the Lemon Merinque Pielets. She did a wonderful job and she was proud of it and truly, they really looked good to eat.

The party was a hit and not just because of the food, the boys did a dance, there was some jamming, some stand up comedy and I am happy to say that Christian has many great friends!

DOUBLE DO

2010-06-02T18:52:00.140+08:00

Brownie Puddle baked with cream cheese, bittersweet chocolate and Hershey's
Cocoa. Little puddles of ganache are poured into the brownie

This year The Palencias as a family, so far, went out of their way in celebrating each other's birthdays. I suppose you could say much of it might be attributed by the recent relocation of one of our family member, Mia Palencia...perhaps as a reminder of how important birthdays seem to her.

So for Nessa Twyla we had a double celebration, her actual birthday fell on Mother's Day and because I had a cooking demonstration happening on that particular day, we agreed that we would have a simple dinner thereafter. Since roasting is the easiest form of cooking, we went with Citrus Roast Chicken with Multigrain Bread, Sauteed Asparagus, Baby French Beans and Carrots in Olive Oil and good old Mashed Potatoes. For her 1st cake we decided to go with a Brownie Puddle because Crepes Suzette and Buku Salad were on our dessert list.

On the 15th May, Nessa invited a group of bestfriends over, we then indulged in a full spread. For starters we had Marscapone Tomato Tarlets and Crisp French Meringues while our mains included Fresh Greens and Fruits in Honey Mustard, Stuffed Roast Lamb and Baked Spaghetti.

She had requested for her latest favourite as her Birthday Cake so I made a Cordon Rose Cheesecake. As it is among my goals to attempt at least 2 new entrees each week, I added a Mango Passion Tart and a Sans Rival for a sweet finish to help me cut down on the workload for that week. Since March, my schedule had been rather hectic!

Crisp coconut crust layered with homemade passion curd cream and
a scant-half-inch layer of Biscuit Roulade topped with ripe sweet Indian Mangoes
fashioned in over lapping circles resembling a Rose


An Aristocrat Filipino Dessert - Sans Rival - Layers of Meringue Cakes filled with Classic Buttercream and crunchy Cashew Nuts

WEDDING CAKE

2010-05-31T17:52:00.009+08:00

This Wedding Cake will forever be closest to my heart, not only because it was for two persons who are very special to me and my family but also because to begin with, it was my 1st wedding cake.

In my thinking, a wedding cake is traditional and personal. If I recall my earlier memories, wedding cakes use to play a large role showcased as a centerpiece, symbolizing a couple in union. The celebration of the cake is proudly placed on display, the bride and groom comes together to cut the cake with 1 knife and share their 1st piece of cake together as husband and wife, a loving moment captured once in a lifetime! Due to these sentimental reasons, a wedding cake to me, essentially has to be perfect, handmade, created from the couple's favourite food, designed around the theme and delightfully delicious.

The wedding was in Hobart (I live in Malaysia) so our biggest challenge was to recruit friends of the Bride and Groom to help us out 1st with equipment. I was commissioned to work with full on chocolate (the couple's favourite food) so I went with both dark and white. The wedding itself was held at a private beach resort, the ceremony along a stretch of the most gorgeous beach in a beautiful town called Swansea, east of Hobart, Hence the design of shells, creatures and a pair of seahorses which I thought were most appropriate considering seahorses mate for life. I used demarara sugar for the softest feel of sea sand and a striking aqua blue ribbon band for a hint of seawater.

Apart from the creativity, the cake itself was pretty much easy, a wonderful combination of bittersweet chocolate with loads of sour cream, a luxury. It took me 2 days to complete this cake, yes, as you can see it didn't require any fondant, I went with a classic chocolate buttercream. The 1st night I had to stop early due to the hot weather and a threat of a storm that brought about those little flying termites even mosquito proofing couldn't keep away. That was the only drama we had. The 1st tier of the cake was left bare so on the morning of the wedding day, the bride had the pleasure of placing the chocolate shells just the way she envisaged them to be.

I must boast that it was indeed a very delicious cake, enough for 60 guests with some seconds and absolutely no leftovers...guests favors were also chocolates seashells made by the bride and groom themselves........

Lastly, the wedding cake photos were taken by my current favourite photographer, Vignes Balasingam. What an awesome photographer capturing the beauty, serenity and spirit of a cake! The wedding photos are the most beautiful wedding photos I've ever seen. I also wish I could show you the beautiful decor done by my daughter Nessa Twyla, one of which were 1,000 aqua blue origami cranes, suspended everywhere...the perfect wedding gift according to a Japanese Legend.

My heartfelt thanks to Sandra and Steve.

By the way, I also cooked both Lunch and Dinner...now that's another story for another time...twas a summer wedding...

JEN'S HOMEKITCHEN PRESENTS THE ART OF PIE & TART MAKING

2010-05-07T19:52:00.010+08:00

Because this event took place on Mother's Day 2010, you could say that it might have been my favourite of all since Motherhood. Having said that though the week prior to the occasion was a bit much. In my ambitious state of mind (and when you have Rose Levy as a Mentor) I had committed myself to 20 limited edition pies to sell, 3 Lemon Meringue Pies for our "Sharing Our Food With The Homeless" project, an interview with Malaysian Insider (goodness knows when that article might come about) in the midst, 3 sorts of mini pielets and tartlets for food tasting and a small private pre-birthday dinner for my youngest daughter all on the same day! Needless to say, I had to creep to bed that night with my "can't do without" hot lavender pouch.

10 minutes before we left our house, Nessa Twyla in her amazing recently acquired calmess ran through the "only in my mind" sequence with an exhausted me. As you can see...it worked perfectly.

I started the show with the immediate introduction of my favourite kitchen associate, "The Food Processor", how it was most essential if you wanna get into pie making. Thereafter, I introduced myself...that broke the ice, everyone laughed...I was back in the loop.

A New Friend, Alexandra (Fried Chillies), Myself, Carol and Her Mum

Jesslyn, Her Mum, Sis and Me

A lovely little MPH helper, already a foodie and perhaps who knows
"A Little Homegrown Chef"

Syaf a loyal friend and foodie - see that box of Mushroom Tartlets...
well, he stopped us from distributing them...bought the whole box

New Friends!!!

I choose to demonstrate my number 1 bestseller, Mushroom Tartlets, Chocolate laced Pecan Pielets and my newest favourite Lemon Pucker Pielets. Except for the the box Syaf choose to take home, our guests enjoyed all 180 pielets and tartlets.

Thank you to my family who were my crew, MPH and to all of my guests, I had a raving time!

Note - Earlier promo posting were replaced by this new copy and photos of event.

EASTER MENU

2010-03-11T12:15:00.003+08:00

Click on Easter Menu to view a larger image

KONG XI FA CAI

2010-01-31T11:20:00.004+08:00

We had less than a month to prepare for our Chinese New Year hamper orders, take away Menu, Pineapple Tarts and Orange Bloosom Cookie orders since we got back from Hobart late January. Thankfully, my Pineapple Tart 1st run was perfect so no time was spent developing it and although taxing our orders were extremely encouraging compared to the year before.

We didn't have our usual family reunion dinner, loud noise and crowd since this was our Mia's 1st year away from home. Apart from hearsay, we have no proof as yet of any chinese bloodline but here in Malaysia we celebrate it typically the chinese way anyways. We exchange (ang pows) red packets, we "feng shui" our home and wallets, welcome the prosperous chi, we gamble, we visit, we say because we are related by law to some chinese folks, my BFF is chinese and some of us do speak more chinese dialects than some chinese we know but most of all because the entire Malaysian culture is part chinese. So, Chinese new Year is very much a big part of our life, we can't help or dispute it!

For us Palencias, our must haves for food are, Chicken Rice, Prawn Pineapple Salad (deliciously spread onto Fatt Choy aka Good Fortune Leaves) , Sweet Corn Soup and definitely a good helping of old and new dishes by special demand.

Because we missed Mia terribly this year we had a quiet Chinese New Year dinner at our Nessa Twyla's....

VALENTINE MADE SIMPLE

2010-01-22T10:14:00.008+08:00

Flowers might say it all but it surely can't beat a lovely loving evening home cooked meal. This year, Jen's Homekitchen presents Valentine Made Simple for several reasons. 1) it coincides with Chinese New Year 2) extremely affordable and delicious 3) more time to set your very own somekind of wonderful 4) dress in anything?

LOVE POTION A - RM168.00 - perfect for 2 people

Start with - Cheese and Herbs Mini Quiches

Enjoy - Posh Grilled Salmon, Parmesan Potato Wedges and Roasted Fennel

End with - Magnificent Chocolate Cake

LOVE POTION B - RM158.00 = perfect for 2 people

Start with - Cheese and Herbs Mini Quiches

Enjoy - Baked Chicken Cordon Bleu, Potato Love Boat and Sauteed Baby Carrots and Asparagus

End with - Magnificent Chocolate Cake

"CRAZY FOR YOU LOVE BUNDLES" - RM29.90 per bag
"Melt your valentine's heart with 88 Butter Heart Cookies"

"MAGNIFICENT CHOCOLATE CAKE" - by itself - RM38.80
"Whether your love is young or aged this magnificent chocolate cake is a great ending to a successful valentine's day. It is the essence of chocolate cake, luscious, melting and definitely mood enhancingly good and far from rich! Recently experimented for a family affair, this magnificent chocolate cake recruited fabulous feedback and a queue for seconds."

MERRY CHRISTMAS

2009-12-21T11:54:00.004+08:00


left to right, Mia, Adam, Myself, Natasha, Neala (my granddaughter), Christian, Brabon (my other half), Vanessa

Don't you agree that this a beautiful christmas card? My daughter Mia made this and I just had to show it off!

GLAZED CRANBERRY SHORTBREAD

2009-12-13T12:38:00.005+08:00

My best friend Rosie can vouch for this one. I had packed some and sent them off to my hometown and am happy to report that the crumbs were saved and eaten with a teaspoon! Crumbly, chewy, buttery and irresistable, these gorgeous shortbread also come in little "love" goodie bags made in shapes of Christmas trees.

FRUITCAKE MACAROONS

2009-12-13T12:35:00.013+08:00

These Fruitcake Macaroons brings a new edge and taste to the aged style fruitcakes. Filled with chocolate chips, pecans, hawaiian coconut, cranberry, figs, walnuts, pineapple, raisins, cherries, blackcurrants and more, they're crunchy and absolutely delicious. What's more, there'll be no cutting, slicing or fussing!

Packed in clear containers and topped with pretty bows, they're perfect to bring home or to add to your gift exchange list. They're a must must have!

"LOVE" GOODIE BAGS FOR GIVING!

2009-12-13T12:23:00.011+08:00

At last the kind of goodie bag you've always been waiting for. Tasteful, original, delicious and AFFORDABLE, everyone can finally experience the joys of "GIVING". For all those times you've wished you could "show for", for those who have helped you in little ways that meant so much, family, friends, staff, clients, that aunt, that uncle, grandma and grandpa's best friends, the unfortunate, it's about time, don't you think! Let's give to receive...

LUSCIOUS HOMEMADE GIFTS

2009-12-13T12:03:00.007+08:00

Sometimes the most beautiful gift is one that doesn't last. Lovingly made treats wrapped in pretty boxes, papers and bows won't last long — but that's the point. The memory is even sweeter.

CHIN UP, CHEER UP AND CELEBRATE!

2009-11-23T09:52:00.010+08:00

Ola everyone,

I couldn't believe myself, I counted and its just 32 days to Christmas! Yes, I noted and even the stores don't seem ready? What's more we say, "where are the turkeys and goodness knows how much will it cost?" Well, I'd say we should make this OUR BEST CHRISTMAS YET, no matter the climate. Ready, chin up, cheer up and let's celebrate Christmas 2009 the old fashioned way.

Jen's Homekitchen suggests

HOMECOOKED CHRISTMAS GOODNESS RM200 ONLY (8 to 10 pax)
Yummy Stuffed Roast Chicken (forget the turkey!)
Good old fashioned Mashed Potatoes
Grilled Vegetables with fresh herbs and olive oil
+ 10 complimentary extremely delicious Mushroom Tartlets!

HOMEBAKED CLASSIC CHRISTMAS COOKIES RM28 ONLY
Fruitcake Macaroons or Cranberry Shortbread

HOMEBAKED MUST HAVE CHOCOLATE DESSERTS
Fudge brownie tartlets @ RM2.50 each
Dark Chocolate Brownies @ RM38 (16 squares)

NOTE - Call 0169168598 or 03 77287909 to order now, limited to 50 orders only, that's all I can take for now. We also do special deliveries.

AFFORDABLE HAMPERS AND LOOSE GIFTS
Jen's Homekitchen Hampers are designed and packed with gorgeous ceramics and delicious cookies. RM 50, RM80 and RM 100. Jen's homekitchen loose gifts include designer and non designer kitchen, bathroom, living, garden accesories. They start as low as RM5, truly a Christmas Special Bargain! What's more? We'll throw in Double Takes's Christmas Album at RM28 ONLY for you.

MERRY CHRISTMAS!

Lotsa Love, Jen

VANILLA CHERRY CHEESECAKE

2009-08-19T19:15:00.001+08:00

HERSHEY'S SUPERMOIST CHOCOLATE CAKE

2009-08-19T18:51:00.001+08:00

STICKY DATE PUDDING

2009-08-16T10:52:00.003+08:00

I was in Perth a couple of years ago when I heard about this famous Aussie desert called Sticky Date Pudding. Pudding? Dates? Yuck! Yuck! Yuck! I am not a fan of pudding or dates. Please someone save me, how am I going to respectfully decline. I'd say the rest is HISTORY, I couldn't wait to go home and I couldn't wait to test it out.
There are several variations to this cake and whichever one you try will make you happy. If you use the best kind of soft dates (medjool) which gives the sponge its stickiness, you definitely won't have to boil the dates. Smother it with toffee sauce and have it with vanilla ice-cream. The best thing is you can freeze it up to six months.

PECAN PIE WITH CREAM

2009-08-16T10:36:00.004+08:00

There's something about this Pecan Pie that brings the best out of pecans. At first I thought it must be the pie crust or is it the gorgeous filling of melted butter and golden syrup? Eventually, I ended up eating a good piece and continued to happily wonder. It's that kind of indescribable taste that gets you hooked days and weeks after, you know what I mean? I had about 10 testers and I can confidently say that they will never forget this pie, you have got to try it out!

CUPCAKES GOODNESS FLYER

2009-08-15T21:32:00.001+08:00

APPLE PECAN WITH BUTTERSCOTCH TOPPING

2009-08-15T13:30:00.001+08:00

My daughter Mia loved this cake so much when her good friend Tengku Alina served this to her after a vocal class. Tengku Alina shared this recepi with her and I got to try it out. Apart from cutting down the sugar specs, everything else remain the same. This is truly a gorgeous yummy warm cake and also lovely to have with vanilla ice-cream. I would describe it as "A taste of heaven and home"!

PUMPKIN CUPCAKE WITH CREAM CHEESE TOPPING

2009-08-15T13:27:00.002+08:00

I must say I was very surprised with the appeal and attention this pumpkin cupcake recruited, it's on everyone's favourite list and our best seller! Every everytime I bake this I think of my late father, Henry Brand, who loved pumpkin and didn't care how it was cooked. Unfortunately, I never got to bake this for him.

Our pumpkin is not out of a can but real home steamed pumpkin baked with butter, flour, sugar and spice. It's topped with cream cheese and minimal powder sugar. Ladies, men just love these and they'll love you for serving them good old fashion cake!

CASSAVA BIBINGKA WITH CHEDDAR CHEESE TOPPING

2009-08-15T12:01:00.004+08:00

Cassava Bibingka's main ingredient is good old tapioca. Tapioca or Ubi Kayu was a staple food that kept my mum, aunts and older siblings alive throughout the 2nd world war in Borneo. On its own tapioca can taste boring but when you eat it with butter and sugar, it's very very delicious, it immediately transforms into a breakfast, tea or desert. In this recepi, we bake tapioca twice, first with coconut milk, butter, sugar then we 2nd bake with sweet milk and cheddar cheese. Be careful though, it can be addictive, perfect with tea or when you're taking a break. You can freeze them and when you're ready to indulge, thaw it and have it at room temperature or stick it in the microwave for 5 to 10 seconds depending if you like it warm or hot. Try it, you'll love it!

CUPCAKES! CUPCAKES! CUPCAKES!

2009-08-13T18:27:00.015+08:00

Cupcakes I understand have been around for at least a century and some research on my part pointed towards the lack of baking utensils back then so hence baking a cake in a cup took birth. I suppose those wonderful women back in time took their roles seriously in that they were clear and certain what homemade gorgeous cupcakes could do for their men, their children, their tea parties, to raise funds among raising skills and art in the kitchen.

For me, the idea of my cupcakes is to make available to you little genuine cakes with delicious toppings in now sadly paper cups as appose to the many fluffy or sponge cakes made pretty with sugar paste and much colouring. My preference is going back to the roots and making do with what we already have like using real fruits, herbs and more; rather than keeping up with the trends like cutting and pasting (play dough?) and most of all unconsciously moving away from the goodness and taste.

My look on the other hand is also keeping them real, you get exactly what comes out of the oven and the topping uses nothing more than the basic butter knives and spoons to make them pretty enough. Baking this way helps me focus on working towards the right texture, taste and creativity.

But, that's just me!

GARDEN TREASURES

2009-07-10T16:24:00.004+08:00

Gorgeous Garden Lights at RM48. You can email Jen your order.

EAT YOUR HEART OUT?

2009-07-10T14:38:00.004+08:00

Seeing and meeting BOBBY CHIN LIVE had a huge impact on Mia, Tasha and I. You will never know what good looks, being funny and attractive is until you meet him in person. His charisma and comedy was so powerful, you forget where you are, you cannot look left or right and you wanted to hear anything he had to say. The men were silent and the women became quite stupid.

When they held a quiz to give out his goody bags, (Bobby's Recipe Book, an Apron, Picnic Blanket, Oven Glove, a Bottle Opener) everyone went crazy and wild. While our tummies were twisting, we were crossing our toes, fingers and eyes that this opportunity would not pass us by. So many left heartbroken, a teenager even burst out crying. There was this little girl that Bobby called on stage, well, when he said she could go because he wanted to start cooking, she absolutely refused him. The remaining of the show included her parents cajoling her to leave the stage! She even sang for Bobby.

Yes, Tasha won a goody bag for me, I wanted to carry the treasures home myself, I was so pleased up until today. The next day I read about him and his story and I was driven out of my depression, determined to finish my Recipe Book that I'd put on hold.

Bobby Chin helped me dream again, I dream to have him do a foreword for my Recipe Book and to invite him for my launch so you can experience first hand all that I've said about him.

Travel and Living, please bring BOBBY CHIN back to Malaysia!

PS. Bobby Chin also drove Tasha, Mia and I all the way up to Taman Tun Hill.

FISHIONABLE WEEK!

2009-07-09T18:28:00.004+08:00

Hey Everyone,

I really hope you will have a chance to to try out this recipe, it's a little expensive but it's a great healthy dish and soooo easy to put together, seriously, you can have fun on facebook, write this recipe on your blog and cook at the same time! Of course, minus the cleaning of a 2 kilo garoupa and its scales, scales, scales! Emmmm..I wonder if fish can write charts.

Stuffed Bake Fish

Make sure your fish is fresh, nice, clean and dry, season with enough salt, pepper and juice of 1 lemon. Rub skin of lemon inside of fish. Keep refrigerated.

Turn oven on to 180 degrees.

Chop 1/2 kilo mushrooms, any kind but buttons are best, 1 red chillie, 1 green chillie, 1 red bell pepper, sautee with olive oil, 1 tablespoon butter (not margarine ya)3 pips garlic and 2 red onions (shallots)until cook. Keep aside to cool.

Once cool, spread out enough foil, rub about 1 tablespoon of butter on foil, place fish on greased foil and stuff it up. Take another tablespoon of butter, yes, trust me and rub on upside fish. Close it up nicely, not tightly and bake in oven for 40 mninutes at 220 degrees.

Take out and EAT!

p.s.If you like it more complex and gourmet, add some chopped green apples to the stuffing and you can sprinkle some fresh thyme on fish before wrapping it up.

ASSAM PEDAS FISH, HOT SOUR FISH?

2009-07-08T15:20:00.004+08:00

Last Sunday I decided to put into action what I meant to do for a long time. Of course it made good sense to act on it because my best friend, Rosie Chong, came over last weekend from K.K. with a bundle of amazingly fresh fish straight from a trawler! So I chose 4 white promfrets and work on remembering as much as I can of my late mum's recipe.

6 red onions (shallots),4 cloves garlic, 6 large red chillies, 6 red dried chillies (soak in warm water and clean), 5 chillie Bangladesh (if you have chillie (rice)padi is best),2 inches of ginger,1/2 cm belacan (prawn paste)2 cubes chicken stock, 1 tbspn chillie powder,1 sachet saffron and 3 x 3 inch stalks lemon grass. You may blend,process,pound or giling everything into a paste.

Meanwhile, soak 4 finger size tamarind paste in 1 cup lukewarm water, squeeze tamarind in water, strain and put aside on standby.

Use enough olive oil, fry 2 x 3inch broken stalks lemon grass till aroma fills kitchen, bring fire to low then fry the paste.

When the paste is done,(you know when it's done when you start to feel hungry or when the folks watching DVD visits you in the kitchen)pour in tamarind juice, gently place fish in pot, close with lid and turn fire high. It should be done in 8 to 10 minutes or when fish eyes pop.

You may also deep fry some brinjals and ocra, spread on serving plate, when ready to serve, place fish on vegetables and pour over with sauce.

This is a very delicious recipe and I can tell you frankly it is no where near any assam pedas you've tried before and I think you can ask Ben about that. If you want to substitute fish with meat, say 2 kilos of oxtail, simply triple ingredients. Make sure however that you should crush about 4 cloves of garlic and fry oxtail till 3/4 cook and brown.

We were very hungry so we didn't get to take any photos.

HEARTFELT THANKS

2009-07-08T13:49:00.000+08:00

I know this is long overdue but my heartfull thanks goes out to the wonderful and talented people of HER WORLD for their continous support in helping me follow and grow my dream. Thank you for opening up my world and making me look so good.

God bless Azura,Wei Lee,Damian Khoo,Margaret, Soo Phye, Yen Hoon, Sakinah

p.s. thank you also to my super girls, Tasha, Mia and Nessa for tying the loose ends!

OCTOBER GIVEAWAY!!

2009-02-17T20:31:00.004+08:00

One thing I find about Malaysians is that they certainly need a lot of coaxing and probably perhaps even a motivational lecture before they would consider participating in any letter writing for a chance to grab a gift. I can vouch for that because I would be one of them. So after waiting for quite a long spell, I'm happy to say that my gorgeous Vino Rossi went to deserving Patti Winters whose copy I have decided to use for my homekitchen! Here it is, enjoy the penmanship....

p.s. Patti, how about I throw you another challenge. Tell me about your experience with my FOOD and you can have a birthday cake of your choice, deal?

Dear Jen,

I really like going to your house. Its not just about buying things. Its a whole lot more. So here is my 50 words on Jens HomeKitchen.

JENS HOMEKITCHEN

A unique collection of accessories to create ambiance in the kitchen, bathroom, living room and in the yard. The selections are inexpensive. An added plus is the personal attention, genuine care and service. Jens HomeKitchen - there is always something for everyone to spice up whatever. Jens HomeKitchen - Its a gathering of knicks and knacks to make a house a home

I will see you there at about 4 p.m.
Patti

KITCHEN TALK

2009-02-17T16:47:00.011+08:00

50 odd cupcakes for the love of my life!

I wasn't kidding when I said there were no left overs!

Strawberry Pavlova!

Classic New York Cheesecake

We celebrated Christmas early Dec simply because some of us were spending Christmas away, it was also about the time of my birthday and we were saying goodbye to some great friends of ours who we will not be seeing as often as we would like. Some choir friends made it over, sang some, we had plenty to feast on and downed with wine.

Then what with all the catering and hamper packing, when Christmas finally arrived, we took a break and settled for a very cosy family dinner only. New Year's eve? Yes, we threw a small party, coincided it with and for our "daddy dearest's" birthday, split over into the next day with guests for lunch so by the time we said goodbye to our family members who came to spend the loooong holidays with us, I'd sprained my back, was bedridden and the rest of January and Chinese New Year is history!

HER WORLD Weekend - December 2008 Issue

2008-12-01T15:05:00.005+08:00

MERRY CHRISTMAS

2008-10-15T21:53:00.016+08:00

Isn't it great to know that the most wonderful time is here again, yes, it's about 10 weeks to christmas. With the general climate being at a low, I've already gone into my store and dragged most of my goodies out and am now in the process of cheering up my space. I've also gone shopping for you and while my pictures may not look so great (I took them myself), the items I've picked are absolutely gorgeous. So whether it's time for an entire new christmas makeover you're after or some simple rejuvenating changes, I just might be able to help you out. We do have gifts, hampers and foods I'll be talking about too so remember to keep me in mind. In the meantime, have fun dragging your goodies out, I promise it will certainly cheer everyone up at home and don't we all need a huge dose!

Love and Peace, Jen

Happy Deepavali

2008-10-15T17:33:00.007+08:00

I have always thought that this shortbread kind of rolled cookies is Malaysia's famous "Kueh Makmur" and back home in Sabah (Borneo) we call it "Kueh Bom" mostly because it literally explodes in one's mouth. However, interestingly, I found out otherwise. I had happened to bring along some with me during a sound check and we were passing them around and my Indian friends happily gasp "Kueh Bom" which was absolutely shocking cos you don't hear that in the peninsular. Hearing something so familiar I exclaim, did you just say "Kueh Bom" and they nodded as they were eating and said yes! One of them smiled and said it's actually "Neeyeurainge" but we also call it kueh bom. But why do you call it "Neeyeurainge"? It's an Indian desert, that's why!

Emmmm that's a bit of trivia for me. So there you go, here's what it looks like.

Needless to say, we continued to call it "Kueh Makmur", sold them in jars and also packed them into our Raya Hampers. Strangely, this absolutely divine recepi was shared to me by my god daughter who is a Eurasian.

Deepavali is a time when the Indians here in Malaysia celebrate. I might have mentioned before that I belong to the 3% but nontheless in Malaysia as much as we can, we celebrate every occasion, isn't that wonderful!

Love and Peace, Jen

WHAT'S COOKING!

2008-10-13T16:55:00.005+08:00

Ola Everyone,

I'm so excited to tell you that while I'm putting together my recepi book, I've decided to open my homekitchen for catering. Yes, when you're an ever home growing chef like me, you'll understand that I just couldn't keep myself from baking and cooking, it's my favourite hobby and I love it!

I guess you can also say it's timely too, what with the cost of living hiking to a whooping 40%, one just couldn't afford to go out and celebrate so home entertaining is in. Now when it comes to home entertainment and you aspire to be the perfect host, you'll agree with me that serving only delicious foods is the number 1 rule. People just can't help raving about the best foods they've had until the cows come home, Yes?

Speaking of rules, you'll be happy to know that my homekitchen also have rather stringent rules, first off, it is nice and clean and we use only full ingredients the likes of olive oils, fresh herbs and pure butter. Also, the source is packed with loving energy and pride.

Oh and while we're at it, you will have to check out our 1st Class Hampers, my homekitchen fashion and garden boutique. We also have gorgeous gifts for all occasions and if your schedule is tight, I'll help pick one out for you and all you have to do is drop by and pick it up on your way out. How cool is that? I promise, you'll love them, come see for yourselves.

Love and Peace, Jen

HER WORLD Weekend - July 2008 Issue

2008-08-24T16:53:00.007+08:00