Cranberry Fix

I make it a point to have a weekly cranberry fix.

Recent scientific research shows that cranberries and cranberry products contain significant amounts of antioxidants and other phytonutrients that may help protect against urinary disease, heart disease, cancer and other diseases.

Cranberries are available in a wide variety of forms including fresh fruit, juice, sauce, and dried. Juices, sauce and dried fruit are available year-round at your nearest supermarket. Fresh fruit is generally available from September to December.

My cranberry fixation sees me at the Coffee Bean & Tea Leaf almost every Saturday morning. Its cranberry muffin is medium size, low fat and generous with the red berries. Together with unlimited cups of coffee, my 'muffin medley' breakfast (as the folks in Coffee Bean call it) cost a mere $4.70.

Include more cranberries in your diet today and start eating healthier today.

Mediterranean Classic

A couple weeks ago, I took on the task of attempting to create tabbouleh from a mixture of fresh veggies & cracked wheat. Now this particular dish, tabbouleh, from what Wiki tells me, is a Lebanese salad. Very mediterranean looking. But that wasn't the reason why I had a thirst of whacking tabbouleh up.

The thing is, I got confused with the term tabbouleh & a particular brown rice, salad type dish my lips often patronised back in Singapore at Cedele Depot. I can't remember the details or why I loved it. In any case, there was definitely parsley in it and Mom would often take away that brown rice salad thing whenever she happened to pass by CD.



Tabbouleh is a whole lot different. It is especially refreshing on a hot summer day. Red bouncy tomatoes and crunchy green cucumbers, just gushing out all that wonderful cold juices. Bunches of roughly chopped parsley drenched in that tangy flavour which a lemon can naturally dissipate. Sampling it spoon by spoon, this salad is a grade A addition to any approaching, summer-feasting occasion.

(Recipe can be found at Cooks.com)

Fraser's Restaurant@Kings Park, Perth

The contemporary atmosphere and stunning views of The Swan River and Perth city, together with award winning food and service, makes Fraser's the ideal venue worth bringing your loved ones.



In one of our earlier trips to Perth to survey the college landscape for our daughters' education, the four of us made a definite bee-line to have lunch at Fraser's. After all, it came highly recommended by my brother who considered himself an authority of all food Australia.

Truly, the food did not disappoint.

The grilled snapper fillet on porcini pearl barley risotto, garlic and brown butter was one of a kind. Fresh from the sea, the fillet was moist. Its juices mixed with the risotto's garlic was simply divine. So was the roast kangaroo loin with potato cake & mushroom lentils.



Opened in 1997, Fraser's Restaurant, located at Fraser Avenue, Kings ParkPerth, WA 6005 - just minutes from Perth's CBD is open for lunch and dinner 7 days a week.

Nuts About Nuts

I don't quite remember how my fetish with anything nuts started.

My earliest recollection was chocolate-coated macadamia nuts. Yes, my first ever foray into Hawaii was in 1984 on my honeymoon. And between the newly-weds, we lugged back 10 boxes of Hawaiian Host! Later, I found that salted roasted cashews is a popular Chinese New Year festive snack served by families - my in-laws included.

Nowadays, not a day can pass without me foraging into packets of almonds, cashews and peanuts found in my office desk, at home and even in my car. They are great snacks especially in between meals. Sometimes, they can even replace an entire meal!

Nuts are definitely healthier alternatives to other snack items such as chips. Studies have shown that nuts contain fibre, minerals and vitamins necessary for a healthy lifestyle. Nuts are high in mono-unsaturated fats, which is beneficial to health and even reduce cholesterol levels.

As long as you control total calories, eating a handful of nuts daily may help prevent weight gain and possibly promote weight loss. The fat, protein and fiber in nuts help you feel full longer, so you may eat less during the day. By helping induce a feeling of satiety, nuts may help people feel less deprived and not like they're "dieting." Just limit your portion to a healthy handful.

Walking Down 'Song He' Memory Lane

Song He is the teochew name for Carp fish. It is not an expensive fish and is commonly found in wet markets.

When I was a youth (seems so long ago!), my mum used to steam the Song He Tao (Carp fish head) with yellow soya, sesame oil, ginger shreds and calamansi limes. It was a dish that is enjoyed by me and my mum. My dad and other siblings are not too fanatic about it. Some times, mum even steam the entire fish - just for me!

One must be careful with the Song He. It has many small delicate bones as well as longer stiffer ones - especially near the stomach and dorsal fin area. The soft tissues around the eye region is jelly-like with some fats but ooo...oooh, so ever tasty! Just thinking of it makes my eyes water and my stomach growling!

Not many restaurants serve the Song He. Among those that do is the popular HongKong Street Fish Restaurant that has sprouted many outlets all over the island - from Thomson to Clementi, and from Balestier to East Coast! Instead of steamed Song He, the restaurant chain cook the fish head in spicy sauce and the dish is one of their highly recommended dish. These days, whenever I have to get my Song He need fixed, I'll get my hubby to bring us there. Our last Song He dinner was just last Sunday at the outlet in Thomson Novena.

Some hawkers also serve the Song He. One such hawker centre is the Chinatown Complex which has 2 to 3 stalls selling the dish. We've yet to try there but do drop me a line if you have!

Soothing Chai Latte

From our many sojourns to Perth, my hubby and I have discovered the popular Chai Latte. As ubiquitous as the 'Coffee Latte' in the cafes of Singapore, Chai Latte is found in cafes all over Australia. From Gloria Jean's and Dome to specialty outlets and restaurants, Chai Latte is a popular afternoon indulgence among the Aussies.

What is Chai Latte? Mixed with milk (skim for me, the usual for my hubby), this is a hot and creamy, fragrant tea made from black tea leaves and a blend of ginger, cardamom, cinnamon, cloves, vanilla and honey. One cup of soothing Chai Latte is sure to revitalise both the mind and body. Mildly spicy, Chai Latte is a comforting drink which is sure to satisfy coffee (that's me!) and tea (that's my hubby) lovers alike, and bring inner warmth and well-being to all who enjoy its exotic flavours.

The last trip in earlyJuly saw me in Woolworth's (Perth's largest supermarket chain) peering at the rows and rows of beverages available. To my amazement, I was able to find ready boxes of Chai tea bags. I got a 50-tea bags box and since my return, both my hubby and I have been enjoying the body and sophistication of the Chai Latte. Drink it after dinner as an after-dinner beverage and it will leave your pallet tingling and refreshed.

What is my Chai Latte recipe? It's easy. Microwave and boil a cup of milk and soya bean milk. Once it is boiling, pop in a Chai tea bag. Let the bag steep for 3 mins and voila! A refreshing hot Chai tea! Enjoy!

Healthy Ginger Soya Milk

Soya has a high protein content and is rich in vitamins, minerals and fibres. It plays an important part in the function of bones, heart and arteries.

Ginger is good for appetite loss, indigestion and motion sickness; it can combat nausea and vomiting including motion sickness. It has also been taken to loosen phlegm, relieve gas and

ease menstrual and arthritis pain.

The easiest way to consume soya and ginger is by drinking ginger soya milk.

In Singapore, soya milk is easily accessible - from hawker centres, food courts, cafes, chinese restaurants and standalone kiosks. The last is dominated by two major brands - Mr Bean and Jollibean. And they are the only ones that offer ginger soya milk.

I've tried both. Each has its good and not so good areas. For those who have a sweet tooth, go for Mr Bean's. The ginger comes in liquid form with sugar already added. The concoction is tangily sweet and thick with a lingering after-taste.

For those of us who prefer less sugar or even none (like myself), opt for Jollibean's. The ginger powder is added into the soya milk only when you order. The final touch is sugar liquid and you can always say 'less' or 'no sugar'. Due to the ginger powder, the Jollibean's version may taste powdery if the seller did not mix and blend the ginger powder thoroughly into the milk - a small inconvenience compared to unnecessary calories.

Perth's Seafood Find@

Last month, while visiting our 2 daughters in Perth, we managed to take time out to savour the fresh seafood of Perth. And truly, Kailis Bros Fish Market & Fish Cafe at 101 Oxford St Leederville 6007 certainly lives up to its name.

Between my hubby and I, we ordered four starters: Caesar Salad with shaved Reggiano parmesan, anchovies, bacon, egg & croutons, Spinach & chevre goats cheese salad with balsamic, vinaigrette & toasted pine nuts, Kailis' seafood chowder and half a dozen of fresh oysters.

For the mains, we shared a plate of grilled seafood platter that was generous with tiger prawns, split and grilled in butter & herbs, snapper fillet, herb crusted scallops, octopus a la grec and grilled squid with lemano dressing.

We had one of our best lunches that week. The food was fresh and not oily; the portions generous; the service staff friendly and knowledgeable.




Open 7 days a week for breakfast, lunch and dinner, we recommend that you make this restaurant a must visit the next time you come to Perth.

Black is in!

Like fashion, black foods are definitely in! They are everywhere, black soybeans, black vinegar, black sesame seeds, black rice and black tea, just to name a few.

My current craze is black sesame. Black sesame seeds are known for health benefits especially for the kidney and liver, and are a good source of calcium; one gram of seeds contain approximately 85 milligrams of calcium, (twice as much as white sesame seeds). Black sesame seeds also have high amounts of protein, iron, magnesium and are also a good source of essential fatty acids.

The Chinese also believes that black sesame boosts everlasting ebony hair. I am a strong believer. My mane is still as black as the day I was born. And though I'm certainly not in my dotage, I have seen my youth quite a many moons ago.

Black sesame foods are usually found in desserts. My fave ones are black sesame ice cream, black sesame paste, black sesame bau(a chinese bun) and black sesame ah boh ling(glutinous balls filled with black sesame).



The best black sesame ice cream is at Azabu Sabo at Marina Square level 2. The ice cream comes from Hokkaido and once you taste it, you would not want to try others. The black sesame taste is strong, tasty and with just the right amount of creaminess and sweetness.



For black sesame pau, I liked the ones at Bau Today. There outlets at Marina Square and United Square. The skin of the bau is thin and once you bite into the bau, the black sesame oozes out! Mmmm!



Mei Hong Yuen's black sesame paste found at the AnchorPoint is a must for me weekly. Costing only $2.50 per bowl, the dessert is also a favourite among my colleagues.

Hai Seng Ah Boh Ling at the Chinatown Market comes in clear broth with white balls of rice flour, within which black sesame paste is found. Of teochew origin, which is also where my parents hailed from, the stall is one of the more popular dessert stalls at the market.

Nigella's Chocolate Pots

I was browsing through Youtube as per normal, given the gamut of videos they broadcast over their site, and stumbled upon a Chinese Takeaway prank call video. Eyes instantaneously drawn to the immense number of viewers received, I clicked on the link pronto. Lo & behold, it is really quite amusing how some people actually ridicule others. Naturally, I rummaged through a hodgepodge of cooking videos on Youtube, from Anthony Bourdain to Gordon Ramsay, and irrevocably landed with the ravishing, butter-rich laden voice of Nigella Lawson. A now-&-then chocoholic, it was simply futile to resist the temptations that a Choco Pot was proposing. Moreover, the process was hardly tortuous, and the ingredients were the basic of all basics.

It is in your best interests, that I should confess I'm a true scatterbrain. So it didn't register then that it was compulsory of me to get a packet of white granulated sugar while I was at Woolies. (despite it being written down on my grocery list, clutched in my palm, at the supermarket) Tweaking with Nigella's recipe, I decided on substituting the granulated sugar with raw sugar. A few search clicks on the internet propelled me to my decision, though I know that my finished product would be a wee more moist, what with the molasses and all that stuff I should research on in the future if I ever pounce on the thought of becoming a baker.



The result? A no-holds barred chocolate product in and out. The sticky, chewy border of a crust had a cloying, almost caramel-like taste, most likely attributed to the caramelisation of the molasses in the raw sugar. Once you break open the rich dark satiny skin, the gooey, chocolaty custard almost oozes out in anticipation. Upon first taste, I thought it was similar to what an undercooked brownie might feel. Might savour it with vanilla ice-cream next time.

Undeniably sinful, and certainly not on a full stomach.

Basic is still the Best

With the mushrooming of ramen joints in our sunny little island - many of them touting to offer the real deal complete with japanese chefs, my husband and I were delighted to find that basic is still the best. On a recent crowded Sunday night at Novena Square, we were happily slurping sumptious soup and springy noodles at Ajisen on the second floor. Though the restaurant offers more than 25 ramen varieties, we decided on the basic ajisen ramen that comes with slices of pork, seaweed, beansprouts, spring onions, half an egg and of course the piece de resistance - the ramen itself. The soup is non-spicy, clear but simply sedap. The noodles were al dente, firm but not hard with just the right amount of chewyness. The restaurant was packed with families, couples and friends. Yet, the service was efficient and atmosphere friendly. The meal was a satisfying end to a hectic weekend. And the cost of the ramen? A mere $7.50. What more can one ask!

Mango Cravings

It's a breezy, sunny day right outside my square of a window, and I'm in the midst of craving for a cold bowl of dessert/icecream/whatever comes cold.

To be specific, there's a particular dessert back in my mind that is in definite want by my saliva glands right now.



Mmm...creamy mango dessert with pomelo & sago bits from Mei Hong Yuen. Absolutely drool-worthy. It's such an enormous pity there's nothing like this in Perth. Just the image of the refreshingly cold, smooth yellow liquid flowing down my throat, drenching each and every of my thirsty glands is just enough to make my mouth salivate.

I reckon MHY would be the best bet for this mango dessert. Others I have tried, but were either a little diluted or stripped of the right amount of fresh sweet mangoes needed for the eureka!-flavour to permeate through. Pity the portion is a little meagre for my taste.

Enough rumblings. A substitution is needed for this much beloved dessert. Big sigh.

Instant Fix

Lately, lacklustre me has been surviving on the marvellous invention of instant noodles. Packets after packets, mostly Nissin. I can't say I do enjoy eating them, though they serve to fill up my otherwise ravenous tummy. Tonkatsu, teriyaki, sho-something (a seaweed flavour, Nissin brand), etc. After awhile, the familiar, starchy, insipid taste of the noodles really gets to you, despite however addictive the soup flavour remains.

Today was no different. I had a bowl of tonkatsu-flavoured Nissin noodles with two stuffed mushrooms I got at some local veggie store, an anchovy fillet and a boiled egg with runny yolk. Simple fare for dinner. Not what I would call exciting, but filling. Though I have a funny feeling the mushrooms contributed to my gut ache after the meal. (People who know me will understand that I have a rather sensitive stomach)

On an earlier note, I had my overdue chicken rice fix while I was back in Singapore.



Oooh! Chicken rice never tasted any better. Boon Tong Kee is the place I always return to after a long bout of overseas craving. I heart the silky smooth texture of its white meat, especially so when dipped generously in the sinful, salty flavour of the soy sauce. Liver is a must for me when eating chicken rice. I think its mushy, not overly smelly, chewiness does it for me. Hell, I'm even addicted to pig's and duck's liver.
I suppose there are other much better chicken rice stalls somewhere out there. But I have been eating Boon Tong Kee since I was little and its close proximity gives it an upper hand as well.





Cons: I don't particularly like BTK's chilli.

Still, a good meal which leaves my tummy happily satisfied.

Real Quick Mussels Spaghetti

After 2 'shop till I drop' weeks in Singapore, it was back to good ol' Perth.
So for dinner, I decided to snag a recipe from Jamie Oliver's latest cookbook (Cook with Jamie). Mussels with spaghetti! Boy, was it as quick as it was named. The cooking process was really easy, except for the part of the prep when I had to debeard my mussels (took a bit of work, I might add). The white wine & basil oil easily summed up the sophistication of this dish. Though I wished I had chosen another bottle of wine (the one I chose was really too strong), and for the mussels to be a teeny bit larger, it was pretty good for a first attempt!

Taste-wise, I loved how the broth had an oomph of wine power. The juices were really clear & flavourful, a delightful change from the heavy, tangy, common tomato-based pasta. With a few minor changes here & there, I'm sure the next time mussels with spaghetti arrive on my dinner table, it'll be uncontrollable with an even better broth to go!

Beginnings

Food to me, is the very joy that life brings to each and everyone of us. It is unpredictable, but absolutely essential in our lives as well. There are just so much colour and variety to food, I hardly know where to start at.

This blog is jointly shared by a mother & daughter who loves very much to eat. And not only does eating satisfy our hunger, we believe that eating is altogether a form of socializing with people from all over the world. Therefore, this blog is started with the intention of sharing our food experiences to anyone who passes here. You don't have to be a foodie or a food blogger to appreciate these posts, as long as it works your appetite, brings an exclamation from your lips that you've had similar experiences as well, or just simply enjoying our humble blog for whatsoever reason, we're more than happy.

This is a fairly new blog for both of us, not to mention, the first blog for the mother. So we hope if you liked our blog, spare us a few comments from time to time because we'd definitely love to hear your opinions!

Thanks for visiting!