Victoria Park Hawker’s Market

Victoria Park Hawker’s Market on Friday night, now becoming one of our regular activities for the week. It’s really nice because we could find lots of food from around the world in one place, the other thing that make it perfect is because we can bring our lil puppy ‘Lola’ comes along together to join the crowd. It was a great venue to catch up with friends and family, the music is groovy too. You can bring picnic rug or chair because sometimes it’s hard to find empty table.




Those are some menu that you can have there. From up-left and move clockwise : Pad Thai(Thailand) $6 – Roo Steak Sandwich(Australia) $15 – Spaghetti bolognaise(Italia) $15 – Jamaican bbq jerk chicken(Jamaica) $15. Last night i try Bombolini (Italian Doughnut) $5, a Arancini (Italia) $6 and Portuguese egg tart $4.5 as our dessert. My son bought Lamb Curry Rice (India) $12.5 and my hubby choose Bento Box (Japan) $15 for their dinner.

We haven’t try some of the food there, but we plan to try them next week 🙂




This time i tried Bogasari recipe to make doughnut. This actually sweet bread recipe. The secret of soft bread is using more egg yolk than white eggs and make sure you knead your dough until smooth and elastic. And also make sure your fermentation process is had enough time to make the dough rise nicely.
Source : Bogasari
Ingredients :
  • 400g Bread flour
  • 100g Plain flour
  • 100g Sugar
  • 15g   Dry Yeast
  • 25g   Milk Powder
  • 15g   Salt
  • 100g  Butter
  • 5 eggs
  • 1 egg yolk
  • 225g  water
  • Vegetable blended oil block


  • Melted chocolate
  • Icing sugar
  • Meises
Methods :
  1. Mix flour, sugar, salt, milk powder, dry yeast, eggs and water using electronic mixer until it smooth and elastic.
  2. Add butter and knead the dough again until it smooth and elastic.
  3. Shape dough into a ball and cover with cotton tea towel and let it rise until doubled in size, about 30-60 minutes.
  4. Shape dough into small ball about 50 g each and let it rise until doubled in size, about ±30-60 minutes.
  5. Preheat oil in a pan.
  6. Fried dough until golden brown.
  7. Let it cool then you can put the topping.




Donat Kentang ala NCC (Potato doughnut)


doonat kentang

500 gr   bread/pizza flour
50 gr     milk powder
11 gr     dry yeast
200 gr   potato, steam, haluskan dan dinginkan
100 gr   sugar
75 gr     butter
½ tsp    salt
4 egg yolks
100 ml   cold water (if you not using milk powder, cold water can be subtitute with fresh milk)


I used breadmaker so I just put all ingredients in order (liquid first then solid ingredients). Choose dough menu and start.

After the dough ready, make a ring shape. First make a round shape then pin in the middle.

Heat the oil in the pan.

Fry it in the hot oil until golden brown.

Basting on the top of doughnut with butter or margarin then sprinkle some meises (chocolate sprinkler)

Ready to serve.