We Eat to Live

Reunion with Dad

2007-11-23T15:31:00.000+09:00

Last Monday signalled the arrival of Dad in Perth and what better way to reunite with him than to whip up a simple yet delicious home-cooked meal in the comfort of a cool room amidst the sweltering heat of the nasty summer.

My pesto spiral salad. Well-drained fusilli tossed with dollops of basil pesto, cherry and sundried tomatoes, peas and corn kernels, then drizzled with the simplest of olive oils. This is a real summer delight, sophisticated-looking but yet, so quick and easy to prepare. Eaten cold or warm, the pesto itself is the centre of attention. Pasta salads are equally flexible, so if you don't fancy peas or corn, feel free to substitute it with any garden vegetables that you like or maybe even capers or anchovies. For my salad, I love to use sundried tomatoes as the subtly scented infused oil tends to give the flavour an added boost.

Lemon honey chicken. I have to admit this fell short of my expectations. Using a mixture of lemon juice, golden syrup and rosemary to marinade the chicken, I should have used less lemon juice, while increasing the amount of honey to sweeten the meat. Well, one has to fail in order to succeed doesn't it? Nevertheless, despite the less than exciting flavour, the chicken was cooked perfectly with no pinkness in sight.

Overall, it was a good meal with Dad's safe and blessed arrival. Good food, great company, what more can i ask for?

Grilled Vegetables

2007-11-13T20:21:00.000+09:00

It was on impulse that we stumbled on Corduroy Cafe. Although both of us have individually heard of the Cafe when it first opened at Bukit Timah, we have never had the chance to try its delicious offerings. Last Tuesday happened to be the golden opportunity when my girlfriend and I wanted to try something different and yet not too expensive. Browsing through the VivoCity's listing of food and beverages, we chanced on the cafe.

You order at the cashier once you have decided on the decidedly large array of offerings. Everything except mains are presented in a long glass counter. Its strongest offerings are alads, appetizers, side dishes, soups, and, desserts - done in more of mediterranean style.

My side order of four types of grilled vegetables was definitely something that I could easily get hooked. Costing only $4.50, it was delicious, healthy and yet filling.

The Cafe pays attention to details. Even the milk for the coffee came warmed and not cold (as in most other restaurants).

Hmm, this is one place I must introduce my girls when they come back to Singapore in December. I can almost picture my two girls lounging so comfortably on the different types of sofas sipping Earl Grey with macarons!

After the "grand" lunch, I chanced upon a bag that I could not resist buying. Shiny in patent and gilded in gold at correct places, coupled with the unusual shape, it surely capped a most fulfilling day!

Pumpkin and Ham Risotto

2007-11-11T11:43:00.001+09:00

One of my favourite quotes on food belong to Miguel de Cervantes when he stated that ''All sorrows are less with bread''.

As sceptical as that might sound, I do believe it's true. No matter how quickly the world is going by, regardless of morning, day or night, there comes a standstill when time is simply just devoted to the pure, essential need to eat. People stuff themselves silly with chocolate when life does a 180 flip. Others go for junk food, sweets, weird cravings or anything which just about forms the theory of food.

Recently things haven't been going well with my life. Maybe it's a wake-up call from God, maybe I haven't been cooking very frequently, or maybe I neglected this blog for awhile. Whatever the case, life goes on. Speaking about sorrows, I decided to pull my remaining energy to make a comforting meal - Risotto. A meal much loved by Italians for a fact. I've always longed to make risotto centuries ago, but never got to fulfill this plan of mine. But no, I wasn't deterred by the thought of having to stay by the stove and keep stirring the rice for eons. Hell, I could stay by the stove for over 2 hours if the stove will have me.

Pumpkin and ham risotto wasn't so much a combination I was inclined upon. The grocery pretty much only had pumpkin (when I wanted asparagus) and ham was a nice addition for a nice meaty bite. For a first-timer, my risotto was surprisingly not bad. The flavours of the ham and pumpkin came together nicely, like they were meant for each other. The only regret was it should have been a little wet and runny in texture but got a little tad dry towards the cooking process. Just a warning, the ham can be quite salty so you might want to use a salt-reduced stock or make your own stock so that it doesn't become overly salty.

Pumpkin and Ham Risotto (serves 2)

200-250ml arborio rice
1 small yellow onion
600-700ml chicken/veg stock (salt-reduced)
3 slices of ham
1/4-1/2 small pumpkin
olive oil
parmesan (or any good hard cheese)
unsalted butter
salt & pepper to taste

Pour the stock into a pot, heating it, while letting it simmer.
With a knife and a chopping board, finely dice the onion. Set it aside.
Slice the pumpkin into fairly medium blocks/cubes. Set it aside.
Chop up the ham into squares. Set aside.
Heat up a good large pot, pour a good glug of olive oil in and when it gets medium to medium-high hot, add the diced onions. Fry the onions for a good 1-2 minutes or so or until the onions turn fairly soft. Don't let the onions burn though.
Pour in the arborio rice and toast the grains, letting each one of them get coated with the oil and onions for about 2-3 minutes. At this point, you can add a glass of white wine if you want.
With the simmering stock, add a ladleful to the rice and stir, letting it get absorbed before adding another. Mix in the pumpkin. You'd want to keep stirring and adding ladlefuls of stock until the rice is fully cooked through (roughly about 15-20 minutes). About 5-6 minutes towards the end, add the squares of ham.
When the risotto is just about right, add a few cubes of unsalted butter and about a 100g of grated parmesan. Turn off the heat and mix the butter and cheese in until it gets rich and creamy.

Serve immediately and enjoy.

A Lesson on Food Photography

2007-10-27T09:43:00.000+08:00

After 2 weeks of attending an Executive Management Programme at NUS, the course ended on a high note with a buffet dinner at the Hyatt. The highlight of the nite is the free flow of wine and beer.

What captured my attention though was the dessert spread. With an extreme weakness for cakes - especially the condensed hard versions (mousse-types are out!) - I was delighted to see two gleaming plates of brownies and strawberry cheesecakes beckoning to me.

While the rest of my 50 over course mates and professors queued for the entrees, I made a definite beeline for the dessert corner.

Yummy and delicious! The brownies are nutty with just the right amount. The strawberries were large, sweet and the cheese were not overpowering. Together with red wine and coffee, I savoured two large pieces each!

What topped the nite though came unexpectedly. While I was trying to take the shots on the dessert spread, I was approached by the professional photographer hired by NUS. He kindly gave me advice on the best angles for the shots and also the lighting level to be used. You see the results of his advice on this page.

Do give me a holler on what you think of the final shots!

Good Old-fashioned Comfort Food

2007-10-24T07:28:00.000+08:00

Have any of you renewed your passports recently? What was your experience at the Immigration Department? From 1 to 10, I reckoned many would have given it a 1!

Fortunately, to the rescue came the excellent mee pok noodles at Crawford Lane. My daughter Sam is definitely one of its fervent fans and I am in definite agreement with her.

Last Monday, it provided a soothing balm to the ruffled feathers of my me and my hubby. From the lack of notification to collect the passport to the under-catered carpark lots, from the long queues at the application counter to the longer queues at the collection point, I really wonder how the Immigration people are turning a blind eye to the daily boiling pot within their very premises. But that is another story!

Coming back to the mee pok, the family-run unit moved from Marina Square quite a few years back due to the Marina upgrading. With the move, the amount of noodles have increased with no damage to the purse-strings. The quality of the noodle also did not suffer. I love vinegar and I could really taste its flavour amidst the noodles. The pig's liver, pork slices and minced port are generous to a small eater like me.

Good old fashioned comfort food!

Waraku@Starhub

2007-10-20T21:25:00.000+08:00

As my hubby needed to go to M1 to change his phone, we decided to have an early Saturday dinner to avoid the crowds along Orchard Road. Having heard so much about Waraku from colleagues and seen the many new branches in Central and Marina Square, we headed to the one at Starhub Centre. We were early and so had the privilege to choose a more obscure corner.

The menu items were extensive. Even the drinks and desserts have their own menu cards! We decided to go a la carte so that we could try the many dishes. From the waitress' recommendations, we finally made our choices.

First was the Sanma Sashimi. “Sanma” or Mackerel Pike is a fish with red meat rich with proteins. It is mainly caught off the north eastern shores of Japan as the fish swim down from Hokkaido. The flesh is fatty and sweet and the sashimi is served with grated fresh ginger and purple leeks. The taste was divine and delightful to the palate. Definitely a dish not to be missed!

Next, was the miso ramen with minced pork. It was served with freshly grated garlic. The soup was sweet but on the oily side. The ramen was cooked with the right consistency and the pork slices were generously large. Our verdict was a dish that is value for money.

The third dish was also recommended by the helpful waitress. It is some kind of cheese, potato and diced salmon mixture that was baked on an iron plate. Worth a try but not something to shout about!

The scallop skewers that followed were grilled to perfection. I enjoyed chewing on the succulent pieces that were soaked in its own savoury-sweet juices.

The perennial favourite of ours: chawan mushi was a tad disappointing. Although the pix showed pieces of eel, fish cakes, ginko nuts, etc, the real dish was a micro version of the pix. In fact, I couldnt even locate the eel and did not waste time to reveal my disappointment to the waitress, Serene. The porcelain bowl was however a feast to the eyes!

Overall, our Waraku experience is only average. There are definitely better Japanese restaurants elsewhere in Singapore!

Alfresco Dining@Mango Lingo

2007-10-15T21:15:00.000+08:00

My broker raved about the fresh mango pieces. Another gym goer is particularly partial about the coconut combination. The children are keen on its ice concoctions. What am I talking about?

Why? It is the Mango Lingo and its array of ice-cold fruits and ice-cream offerings, of course!

Never one to turn a blind eye to desserts, my palate was tickled when my broker and gym friend spoke in no uncertain terms about their experience at Mango Lingo. After a particualr strenuous yoga workout, they have stumbled upon the brightly-lit unit on level 2 of Square 2 recently and lived to tell their tale. Amidst their enjoyment of the fruity sensations, they were joined by artistes from MediaCorp! Certainly, what better testimony for Mango Lingo than these self-professed authority on anything food!

That particularly day, my hubby and I shared the Lovers' Paradise: a mountain of diced strawberries, gooseberries or kiwi fruits and mango topped with a scoop of vanilla ice cream. Very high antioxidants to scare away the harmful free radicles in your body. This means you get to eat delectable desserts and yet protect your health!

Another plus for the place at Square 2 is the open-air cul-de-sac that adjoins the unit. With a water wall providing a soothing and zen-like background, surrounding greenery and the wooden planks making up the flooring, this is one place to head for for a stress-relieving experience.

Rice Balls with Fillings

2007-10-14T20:55:00.000+08:00

The shop is styled like the EC House chain of hair salons - with clear 3-step instructions.

First, you choose the kind of rice you want. There are five types - purple rice, brown rice, mixed grain, wheat (almost like couscous) or white. The lady behind the counter explained that purple rice is actually black glutinous rice! All the rice were kept steaming hot in wooden buckets.

Secondly, you get to pick five different fillings from a choice of 46. The range is wide - from meat to vegetables, you think it, they have it! There are helpful hints on what makes a good combination on the lighted neon signs place above the counter. We picked mixed grain rice with tuna, spicy shrimp paste, asaparagus, mushrooms and chick peas. The guy behind the counter balled everything up neatly and wrapped it in transparent plastic.

The third step is really optional - depending on whether you need a drink. We decided to try the purple glutinous rice drink.

The result was a definite thumbs up - both for the rice ball and drink. Certainly one helluva healthy snack or meal for you to consider the next time you are down at Square 2. I luv the rice grains which were hot, grainy and non-oily. The lightly sweetened glutinous drink was refreshing and filling by itself.

Will we come back to try the rest of the rice combinations? But of course!

Martha Stewart's Beef Stew

2007-10-06T22:59:00.000+08:00

After much idleness in the kitchen for the past few weeks, owing to pain-in-the-arse projects and whatnots, living on packets of instant korean noodles to satisfy an increasingly ravenous stomach, my body finally protested and declared it was time for some healthy, brow-sweating, time-consuming home-cooked dinner.

Searching for a suitable recipe was another matter. I wanted to do something new, but not entirely new when one doesn't have a proper kitchen or equipment, like a food processor or a dutch oven. Hence, I finally settled for Martha Stewart's Beef Stew. The essential reason was the fact that I only required a large pot or a slow-cooker, and there is no doubt that a good pot of stew would definitely fill up a much carnivorous girl. As rustic as it sounds, I would think that the method of stewing meat in a water-based broth would have hailed from centuries ago, being prepared in so many ways, from an Irish stew to a Hungarian goulash.

This particular stew, showered with love and care, was a delight to make. It's operandi was hardly demanding. However, the result reaped was oh, so gratifying. The warm, slightly dense gravy was a matchmake to a spoonful of fluffy white rice. Soft tender chunks of beef chucks paired with the softest of potatoes and carrots made the palate craved for more.

Beef Stew - Martha Stewart
3 pounds of beef chuck
1/3 cup tomato paste
3 tbsp balsamic vinegar
2 tbsp all-purpose flour
salt & pepper
1 pound medium onions, cut into 1-inch chunks
1 pound small white or red new potatoes, halved
1 pound carrots, cut into chunks
6 garlic cloves, smashed
2 bay leaves

In a large pot, combine beef, tomato paste, vinegar and flour, season with salt & pepper.
Add onions, potatoes, carrots, garlic, bay leaves and 3 cups of water.
Stir, making sure all the flour on the bottom of the pot has dissolved, otherwise you'll get burnt patches of flour.
Bring to a boil. Simmer till meat is cooked for about 2 to 2 1/2hours.
Do check on the stew at least once every 15 minutes to skim off the scum formed on the surface.
Season with salt & pepper to taste if desired.

Serves 6.

Nothing Angelic

2007-10-03T21:09:00.000+08:00

With a moniker like Archangel, one would expect superior wait staff in the restaurant. After all, in hebrew, the name means superior or chief angel. However, our experience was nothing angelic at all.

It started off rather well. My friend and I arrived about the same time and plonked onto one of the 5 tables placed in front of the cafe. Glancing at the menu and the items on the chalkboard (which also doubles as a partition separating the kitchen and the front counter), we figured that there was nothing to lose to opt for the chocolate fudge cake and apple tart. (Come to think of it, there was everything to gain - especially unwanted calories!)

However there was a snag. This 'tea-break set' of cake/pastry plus coffee/tea is only valid from 3 to 5 pm. Despite this writing on the wall, we went ahead to ask the one and only wait staff. Nothing venture, nothing gain! Her reply was music to our ears. She agreed to give us the offer though it was only lunch hour. Top marks for her flexibility.

Then it was downhill all the way - the very long wait for the cake and pastry; and the even longer wait for the coffee. With customers numbering less than 10, the wait time was definitely unforgivable. Finally, the cake/pastry came - warmed just right. By the time, we finished them, the coffee have yet to appear. Hence, though the fudge cake was certainly one of the best that I've ever tried, the lack of accompanying coffee really spoilt the experience.

Because of the long wait, we had time to look at the other offerings on the counter, and spied on the squid-ink and sesame seed bread baskets. The loaves certainly look very tempting and despite the experience, we agreed to make a return visit to try the sandwiches.

An Unexpected Summer Drink

2007-10-01T13:12:00.000+08:00

One of my absolute favourite summer drinks is, embarrassingly, bubble tea. I know the mention of bubble tea might ignite memories of overly sweetened tea with the ever familiar black tapioca pearls which I honestly find, quite diverting to chew. Strangely, as weird as it sounds, my cravings for bubble tea appeared out of the blue when I arrived in Perth.

I often patronise Formosa Cafe in Northbridge, Perth, for my occasional fix of bubble tea. Run and owned by Taiwanese, the bubble tea here has heaps more potential than the ones back in Singapore. They do a good range of flavours, from milk teas, to sorbets and smoothies. As for the tapioca pearls? A mellow honey-like taste erupts once you sink your teeth into the glutinous black flesh.

My favourite flavour - Grapefruit Green Tea. One sip of this envelopes your senses in sweet and sour heaven. Introduced to me by a dear Taiwanese friend of mine, I've never regretted ordering this ever since.

Singapore's First German Cafe

2007-09-29T21:18:00.000+08:00

With 4 events to organise between now and 6 Nov, coupled with a raw recruit and another celebrating the birth of first daughter, I have had zero time for blogging this week. My apologies to all of you who had come and left in disappointment!

In vengence, my hubby and I decided to throw caution to the winds and indulge! Hence this evening we drove to Werner's Oven at Upper East Coast. According to their name card, this was the first German bakery and cafe in Singapore.

For drinks, we debated whether to order the German beer but my hubby decided to opt for the ice chocolate instead - thus giving us a reason to make a return visit!

For food, we had three dishes. First we had the popular ox-tail stew. The meat was bone-tender (to borrow my daughter's word). With only two apiece of ox-tail and potato, it was a bit steep for the price. Nevertheless, it sure brought back memories of my mummy's top-class version which was not only richer and tastier but came brimming with carrrots, onions and potatoes.

The boiled bratwurst sausages were served with potato salad. I spread the sausages with the mustard provided and popped them into my mouth. Mmm...it sure tasted crunchy, fresh and succulent. Non-oily and thus nutritious. By the way, 'bratwurst' means sausage made from pork or beef. Brat means fine chopped meat, and wurst means sausage. My hubby finished the entire potato salad! You form the verdict yourself.

The recommended meat loaf comes with bread dumpling, sauerkraut (cabbage fermented in red wine) and potatoes (not again!). Nevertheless, this was the indeed the highlight of the evening!

Surprisingly, the bread dumpling was tasty and rich! Did I say this dish certainly provide another reason to come again?

For dessert, we went to the bakery 2 doors away and ordered carrot cake, apple cheese cake and walnut brownie. Ooo-la-la, am I in heaven or what? Let me worry about the tummy tomorrow. Today, I am in German Heaven!

Hog's Breath Cafe - The Real Deal

2007-09-22T18:37:00.000+08:00

Have you ever tripped over yourself, just trying to find the perfect steakhouse for a perfect slab of good ol' char-grilled meat?

Well, look no more, that is, if you're in Perth. (Or any aussie state for that matter)

Yesterday, Sam and I had a good opportunity to dine with Uncle Paul and Aunty Lily (friends of my father's), and an earlier decision was made to lunch at Hog's Breath Cafe at Northbridge.

Stepping into the surroundings made me feel like I was back in the 1960s, with cowboys and ranches and Clint Eastwood for that matter. The entrance was one of a vintage entrance to a typical cowboy's pub - very Hog's Breathish and no fuss-like nonsense. Wooden chairs and tables line the premise with old signboards and vintage car plates punctured here and there on yellow-washed walls.

Hog's Breath Cafe's specialities are undoubtedly their prime steaks, slow-cooked for up to 18 hours in a hot oven and char-grilled at the end to seal in maximum flavour. But for those not particularly fond of steaks, they do serve burgers, wraps, sandwiches, and other meat like poultry and fish. However, don't expect any vegeterian options, except for the salads, Hog's Breath is definitely for the carnivorous of appetites.

Whilst Uncle Paul & Aunty Lily opted for the Hickory Smoked Prime Rib, I opted for the Blackened Prime Rib. Sam, not a big fan of steaks that day, went for the Hickory Lamb Shank.

We decided to go for a serve of their garlic and herb bread for the appetizer, and boy, was it fricking good.

I love their garlic bread immensely. The garlic scent wasn't overpowering as compared to other garlic bread I've tasted. I liked how the bread was firm but not overly crispy and tough in texture. Just perfectly soft in the middle. One's definitely not enough for this greedy girl.

Hickory Smoked Prime Rib - I didn't get a taste of this so no views about it, but from how frequently it gets ordered by Uncle Paul & Aunty Lily whenever they patronise Hog's Breath, it must be something good, isn't it? Topped with Hog's Breath own smoked BBQ sauce and an accompaniment of curly fries and fresh veggies.

Sam‘s Hickory Lamb Shank according to her was fall-off-the-bone tender and utterly delicious. Acompanied by side dish of Dianne-amite sauce, mashed potato and fresh veggies.

Oooh, just looking at this picture makes me hungry again. Ordering the Blackened Prime Rib left me with no regrets. Deliciously moist and tender, this steak definitely puts all the other steakhouses to shame. Seasoned with Cajun spice, the salty flavour of the meat just permeates through my tastebuds upon chewing a chunk from my fork. The cut definitely has a good balance of fats and meat, and oh goodness, the fat immediately melts in your mouth with a salty, smoky flavour. Mine was medium-well, and I got what I ordered, so props to that. Accompanied by a special side dish order of mushroom sauce, mashed potatoes and fresh veggies.

I was enormously bloated nearing the end of my dish so we didn't have the chance to order any desserts but apparently, the mud cake is totally wicked as well according to Sam, so I shall be ordering that at my next visit!

One thing to note though, although Hog's Breath Cafe has a few franchise outlets in Singapore, reviews of the food served at the Singapore outlets doesn't look really appetizing and a blow to Hog's Breath Cafe's reputation as Australia's best steakhouse yet. Once again leading to me, shaking my head heavily, and wondering whether steakhouses in Singapore are capable of cooking perfect steaks. No one wants a steak rock-hard on the outside and all red and raw in the middle do they?

Kaiseki Meal at Kuriya

2007-09-20T21:23:00.000+08:00

Kaiseki is a traditional multi-course Japanese meal analogous to Western haute cuisine. Usually the meal courses are served in various ways of cooking methods. At Kuriya, Great World City, where I had my Kaiseki lunch, the 6-course meal comprises an appetiser, a fried item, a steamed item, sushi, soup, dessert and coffee. The dishes are served excellently by the polite and knowledgeable staff. In fact, they had the foresight to place the kaiseki menu on the table so that I can follow the courses and identify the various items in each course.

The appetiser, itself, consisted of 5 items: scallop and flying fish roe jelly, french beans tossed with sesame sauce, braised sardine with plum, brised japan chilli leaf, conger eel and cucumber. I like the refreshing and cooling scallop and flying fish roe jelly best.

The second course was the fried item. Essentially, tempura, the deep fried dish comes with prawn, potato and other vegetables. What was unique: the three gingko nuts that were placed strategically around the dish. Healthy and decorative!

The steamed item was salmon and mushroom with chrysanthemum sauce. The mushroom pieces were mixed with broken japanese rice to form an almost gruel paste.

The Nigiri or hand-pressed sushi was filling! This was served with the soup: minced crab meat and prawn in clear soup with egg white. This was one of my favourites!

Finally, the dessert which almost took my breath away. Not expecting much, I was unprepared for the magnificent sight that was in front of me. The waiter described each item: vanilla ice-cream, mocca mouse cake and assorted fruits. Together, with the coffee, I was completely satisfied with the entire lunch experience that day! The entire 7-course meal: $35++.

My lunch partner had the teriyaki salmon set at $24++. The salmon was done with crispy skin and no bones. The set comes with a smaller dessert (but equally well-presented) and coffee.

Tiramisu and Ben 10

2007-09-15T20:54:00.000+08:00

If you are thinking what is the connection between tiramisu and Ben 10, wonder no more.

'Twas two nights before my father's birthday, i.e. today, that my sis saves the day...or more correctly night!

My hubby and I were watching TV at my father's when raps were heard at the door. Sis and her family entourage appeared with a cake to celebrate our father's birthday!

From Breadtalk, the tiramisu cake was burdened with candles galore to signify our ageing and senescent father.

Now, it has been a number of years that I've tasted a cake from Breadtalk. Surprisingly, the cake was light and not very sweet. The cream and cocoa combination was a counterfoil to the soft vanilla sponge. However, the cake could do with some rum.

As usual, my nephew demonstrated his appetite by downing 3 pieces...while giving his aunt a short course on Ben 10. 'Tis the story of 10-year-old Ben Tennyson who discovered a mysterious device, and gained the power to change into 10 different alien heroes, each with uniquely awesome powers. Shown on cartoon network, the series is the latest hit for Singaporean lads!

Sis Comes A-Knocking!

2007-09-13T17:14:00.000+08:00

Staying in an apartment without my family gets me missing times when me and my sister used to rule the house back in Singapore. As for my sister, staying in a hostel without a proper kitchen isn't the sort of environment one would like to cook in.

Therefore, Sam came over to my house today to cook spaghetti bolognese, an utterly simple but favourite dish for both of us. According to wikipedia, bolognese sauce is a meat-based sauce for pasta. However we twisted the recipe a little and threw in some mushrooms with our minced beef as well.

I love red onions. Sweeter than brown and white onions, they impart the most incredible sweet fragrance to the bolognese sauce.

Button mushrooms are fantastic. Perfect for salads, soups and stews, this thing we term a fungus just goes to prove how important and flexible it is.

Our lip-smacking result. The flavours of the tomatoes, onions, mushrooms and beef simply combined together like they were made for each other, producing a glorious beefy stock. Common ingredients in every supermarket and absolutely easy to prepare, spaghetti bolognese is a winner with everyone, from kids to full-grown adults.

Blueberry Yogurt Muffins

2007-09-09T13:54:00.000+08:00

What happens when you can't differentiate the labelling on a product, thereby foolishly buying plain yogurt instead of a vanilla-flavoured?

Why, you make blueberry yogurt muffins of course.

Upon lifting the lid off my Mundella product and licking a spoonful of the creamy white substance, I found, with a blow to my stomach, that I had purchased a 99.7% fat-free plain/natural yogurt instead of my favourite vanilla-flavoured one. Disappointed and mentally abusing myself for my stupidity, I placed the yogurt back in the fridge, leaving the matter aside. Couple of days later, while on the net, I decided to browse through recipes which could utilise my abandoned bottle of yogurt, sitting like an outcast in the cold room. From yogurt dips to toppings for mediterranean pilafs, plain yogurt was pretty flexible in its use. People subsitute yogurt for milk in curries and creamy sauces, which begs for healthier and less fatty dishes.

Uses aside, I finally decided to make blueberry yogurt muffins. I love muffins, and blueberries even more. So what can be better than having two at one go?

Fresh-out-of-the-oven muffins are just breath-taking. They smell so amazing and they have the most wondrous colour ever. Once you look at these, you'll never go back to making muffins out from those muffin mix boxes again!

The blueberries lend a natural sweetness, making the muffins not overly sweet but enriched with a blueberry flavour. Texture-wise, not very crumbly like those bakery-style muffins, leaning towards a cross between a muffin and a cupcake. Light and fluffy, these muffins are so delectable, you can eat them everyday for brekky!

Blueberry Yogurt Muffins
2 cups plain flour
1 cup fresh/frozen blueberries
3/4 cup plain yogurt
1/2 cup white sugar
1/4 cup oil
1 egg
3 tsp baking powder
1/4 tsp salt

Preheat oven to 200 dC.
Line muffin pan with paper cups
Beat egg, then stir in yogurt and oil. Mix in dry ingredients until well-combined/fully moistened. Fold in blueberries. Fill paper muffin cups until 2/3 full. Bake for about 25 minutes or until golden brown.
Makes 12

Power Protein

2007-09-08T17:47:00.000+08:00

Saturday breakfasts are looked forward eagerly by my hubby and I. 'Tis the time to catch up on the latest news, gossips, movies,...etc; and plan the weekend activities. Do we need to go to the grocers? What shall we eat for dinner? Whose parents are we visiting this week? When shall we call our children?

Over unlimited cups of coffee, we pour over our newspapers and scan the IS magazine for the newest food joint to appraise. We people-watch the customers inside and the passers-by outside our breakfast joint.

This morning was no different. At our favourite Coffee Bean outlet, my husband who has a penchant for protein ordered his usual salmon and egg muffin. This is truly one of the most economical yet wholesome breakfast one can find in Singapore. At only $6.50, my husband can have his fill of protein to power his lean, mean frame. The accompanying side salad. doused with french dressing, provides some of the fibre for the day.

Ready-Made Roast Chicken & Balsamic Salad

2007-09-07T11:03:00.000+08:00

Have you ever had days when you're just absolutely reluctant to drag your lazy self to the kitchen and make a satisfying meal from scratch? Well, yesterday was one of those 'on strike' days for me.

Yesterday found myself browsing the aisles of Woolies after a day at uni. I thought of making gnocchi for dinner, but then you have to get the minced beef, the packet of gnocchi, the herbs and spices, and suddenly, it wasn't very appealing. All of a sudden, some Woolies staff announced that they were selling whole roasted baby chickens at $5.50 each, and I drooled, yes upon the price, but not least the smell of these ready-made darlings.

For a side, I made some salad (baby rocket and mini roma tomatoes) with balsamic dressing (recipe below) to go with the roast chicken. I adore balsamic vinegar and therefore cannot do without my frequent dosage of balsmic dressing with simply any kind of salad.

Absolutely heaven and easy on the bucks.

Balsamic dressing
olive oil (or extra virgin)
balsamic vinegar
wholegrain mustard
salt & pepper

Mix concentrations of ingredients above to taste. Drizzle on salad.

A Double Celebrative Affair

2007-09-05T16:26:00.000+08:00

The HengHua (or Xing Hwa in Mandarin) people are from Putian, Fujian, China. Heng means lucky, whereas Hua means people. For our 23rd wedding anniversary and my nephew Timothy's 9th birthday celebrations, my husband, sister, nephew and I chose to have lunch at Pu Tien Restaurant along Kitchener Road. Recommended by a friend who raved about its tasteful yet healthy and non-oily dishes, we decided to take a chance on Pu Tien to celebrate this momentous occasion.

Although it was a weekday lunch hour, the place was 80% full. The waitress was quick to highlight a $56 set lunch for 4 which comprises 6 dishes including sea bass, prawns in bamboo, tau kee with vegetables, and complimentary longan dessert. We decided to ask the waitress to recommend the place's most popular dishes and finally settled on:

- cockles steamed with garlic and chilli
- mee sua fried with mushroom, taupok, clams, prawns, pork belly, peanuts and vegetables, and topped with deep-fried seaweed,

- fried duck wrapped in yam,
- fried pau with pork strips
- home-made bean curd stewed with mushrooms and carrots
- oh-nee or sweet yam with gingko nuts

The homemade Bean Curd is so smooth it practically slips down your throat; the cockles sizzled with garlic was pungent and reminded my sis and I of our childhood when our mum used to steam an entire plate of cockles for dinner; the yam with duck was smooth and acted as an effective counterfoil to the duck's strong taste, the pork strips were pounced on greedily by my nephew while the fried bun or mun tou, with white sesame seeds, were a refreshing change from the usual steam kong bak pau version. Finally, the wet mee sua was simple but choc-a-bloc with ingredients and I have to admit that I had more than 1 bowl of it! Of course all four of us enjoyed the oh-nee, including Timothy, who reached out to have second helpings from his mummy's bowl.

We left the restaurant satiated and eager to come back to try the rest of the dishes in the menu. I must also add that the service standards are relatively good. The waitresses were observant to your needs (eg. changing plates, filling up tea) yet not intrusive.

Tuna Saves The Day

2007-09-03T13:46:00.001+08:00

One of the more common fishes around in supermarkets, canned or otherwise fresh tuna is low in fat, doesn't increase your cholesterol and mighty rich in omega-3 fatty acids (which are the good kind of fats).

I didn't used to like tuna when I was a little girl. Whether it was a tuna sandwich/bun or anything tuna-related, my mouth wasn't that enthusiastic about it. I suppose the only meal that had me eating tuna out of my hands were weekly tuna paninis at Coffee Bean. Man, those guys really know how to make picky little food eaters (like me) eat their fish. Anyway, that feeling hasn't gone, which is rather ironic that tuna saved my day. Maybe one of the reasons why I wasn't really fond of tuna was how grainy it was coming out of a can. They weren't soft and tender like cod or other white fish. Rather abit like salmon, another fish with a sort of grainy texture.

To cut a long story short, I got inspired by Jamie Oliver's recipe, 'Jools' Favourite Saturday Afternoon Pasta '(Jools, being his wife). The thought was if his wife's favourite pasta had tuna in it, there couldn't be any harm could it? Besides, the ingredients could be easily manipulated and more importantly, only simple ingredients were required.

And?

The result was fantastic. The aroma of good quality tuna with that hint of olive flavour after being canned in olive oil was unmistakable. Canned tomatoes and canned tuna make an absolute perfect pair. Using red onions instead of white/brown allowed instant sweetness to permeate through. It was by far, and I do not exaggerate, the best and simplest spaghetti I have ever eaten yet.

Supper was another affair. I made onigiri and sushi while using leftover tuna pasta sauce and tuna flakes in oil. Cooking the sushi rice in a pot was quite a disaster, something which I will definitely never attempt again. I suppose it was bad karma on me for forsaking my good old buddy - rice-cooker. The rice grains were still a touch hard in the middle, leaving me to microwave the rice for about 3 minutes. This is the first time I made an onigiri (without a mold) and I'm pretty proud of my result!

Kawaii!! ^_^

Vietnamese Coffee

2007-09-01T17:38:00.000+08:00

Yesterday, I had my first cup of gourmet vietnamese coffee at a chic restaurant along Club Street.

The coffee was served in a tall glass. On top of the glass was a metal filter pot. Into the filter pot, the efficient waitress poured the stream of freshly brewed unfiltered coffee. The entire sequence was done with great showmanship or should I say, show-womanship! The taste was not as strong as Columbian coffee and provide a fitting finishing touch to a 4 course meal comprising :

Gỏi Cuốn – Rice paper rolls with poached prawns, lettuce, bean sprouts, chives, mint leaves and rice vermicelli. Served with traditional sauce

Bún Tôm Nướng – Grilled tiger prawns with rice vermicelli, cucumber and lettuce. Garnished with mint leaves, basil, crushed peanuts and served with a unique sweet and sour chilli sauce

Ca Tuyet Hap Oliu – Fresh cod fish fillet steamed with crushed black olives, garlic, ginger, spring onion, chilli and mix capsicums.

Dau Hu Chien Toi Ot – Pan fried tofu with chilli and garlic

While my lunch partners prefered the cod fish and prawns, I was thoroughly enjoying munching into the cunchy vegetables and prawns wrapped in the fresh rice paper. You dip the rolls with the accompanying sauce and pop them into your mouth. For a light eater, the dish can be a meal by itself.

If you have not guessed by now, the restaurant belongs to the IndoChine Group. The restaurant chain focuses on viet-thai food. On Club Street, the restaurant is located on the 2nd floor. They also serve a $35 net 5 course set lunch.

I made a definite resolution for a return visit.

Pisang Goreng (Fried Bananas)

2007-08-29T14:06:00.001+08:00

When I was a mere child, my parents often took me and my sister to Lau Pa Sat, a huge hawker centre stocked with stalls of every Singaporean delicacy you could think of. Think laksa, hokkien mee, chicken rice, mee goreng, char kway teow, etc. Food was alright, nothing special, just everyday really fatty food one could find almost anywhere around Singapore.

What strikes me most deeply about my childhood visits to Lau Pa Sat would definitely have to be the Pisang Goreng, an utterly sinful infatuation of mine back then and now. Pisang Goreng or otherwise Goreng Pisang, are over-ripe bananas slathered in thick batter and deep-fried in oil.

Yesterday was one of the days I suddenly had an urge to make something well, eatable. So pouncing upon the fact that Pisang Goreng consist of the simplest ingredients ever, I had a rather 'battery' kitchen that day.

Now Pisang Goreng is really just a simple dessert on the eyes. Bananas and batter, period. So what would make a Pisang Goreng stand out would irrevocably, have to be the batter. From my childhood experiences and simple research, Pisang Goreng originated from the Malays. The type of batter they used differed from what the Chinese would produce, in that, the Chinese use egg in their batter, whereas the Malays don't. I did a batter experiment that day, using one with egg and another without any egg, and the result was significant.

The batter with a deeper yellow colour(with egg), produced a heavier, richer, more crunchy exterior. The Pisang Goreng had a more golden brown colour to it, probably caused by the colour of the egg yolk (below, first pic). On the other hand, the almost off-white batter(no egg), produced a lighter and chewier texture. The crunchiness was almost absent but the chewy bit definitely made up for it. I instantly developed a deeper love for it as opposed to the Chinese-style Pisang Goreng (below, second pic). I might add though, that I did not deep-fry the Pisang Goreng but pan-fried them instead as I ran out of oil. But deep-frying would definitely give them that extra crunch.

What can I say - even though I'm studying overseas, nothing can withstand my love for these delectable fried bananas. Try making it, I bet you it'll be super easy.

An Eclipse Experience

2007-08-28T22:14:00.000+08:00

Acoording to astronomers, an Eclipse of the Sun will occur today. The Moon will fall into the Earth's deep shadow, taking on an orange hue during the second total eclipse of 2007.

How appropriate then, that I had lunch with my very good friend Sandra at the Sun with Moon Japanese Dining Cafe at the Central Mall.

Although the restaurant had grew from its first outlet in Wheelock Place to its present third outlet, this was my maiden visit to the much heralded place. Having heard so much of its fantastic desserts, a quick glance did not disappoint. The desserts ran the gamut from ice cream to cakes, with varieties and colours galore!

Since this was a working lunch, we chose to order from the set lunch menu which is reasonably priced and comes with coffee/english tea. In keeping with the day's rare lunar event, we ordered rice with shredded pork topped with egg (cooked sunny-side up).

The entire pork/egg dish almost convinced me that I was in the middle of an eclipse! The surrounding egg white and the central yolk, almost bursting from its confines, projected a strong resemblance of the earth covering the moon!

There was a good lunch crowd. Service was good especially with the experienced staff. Our initial encounter was a friendly waitress who was not able to respond satisfactorily to our questions about the menu items. Fortunately, an experienced staff took over to sustain our experience. While the menu is certainly ambitious, the food is average.

Will I come back? May be - but not so very soon!

Say Cheese, Again!

2007-08-26T19:35:00.000+08:00

One week into my first visit to SayCheezeCake, two of my colleagues and I decided to have our inaugural networking lunch together at the same place. This time, I took up my daughter's suggestion not just to focus on the food but also the surroundings - especially since the decor is indeed strikingly red and shouting for attention! But not just the seats, look at the ceiling too! The yellow-red combination makes a fashion statement that is almost like an abstract piccasso painting! Yet, it is not garish and revolting. In fact, the entire restaurant is bright yet warm - like a flower attracting bees to its honey centre.

At the SayCheeseCake, one of its signature dishes is the chicken rice. The rice is cooked with a secret recipe using state-of-art machines! Yes, machines and not the usual steamer/wok used in chinese cooking. The result is a truly delicious taste of traditional chicken rice. You've got to try it to believe. For a person who is not into rice (i.e. myself), yet, I got to admit that it is certainly comparable to the best chicken rice stalls in town. To top this, the restaurant offers a chicken selection of white, soya and yin-yang combination (that is half white, half soya!). So now you have no excuse not to order that plate of chicken rice.

The dessert of the day was pulot-hitam cheesecake. At first, we were quite hesitant in ordering it but due to the persuasive waiter, we decided to take up on his recommendation - with no regrets. The cake was not heavy, in fact just right - and one can bite into pieces of red bean found atop the cake!

Yes, you've guessed it. This is certainly not my last visit to the place!

Exceptional Indonesian Fare

2007-08-21T21:02:00.000+08:00

It is not often that I chance upon good Indonesian-Malay food but yesterday's lunch was certainly sedap! Pagi Sore, a delightful restaurant situated along one of the borders of Far East Square, was packed when 9 of us trooped into its premises at about 1 pm.

Thanks to our Malay colleague who is familiar with its offerings, we had an absolutely grand time feasting the restaurant's best dishes: Cumi Bali (char-grilled squid), Ayam Bali (grilled boneless chicken), tahu telor, kangkong belachan, beef rendang, and Ikan Otah Kukus.

Unlike the usual fish otah found at other Indonesian restaurant, Pagi Sore's Ikan Otah Kukus is leather jacket fish that had been thoroughly infused with a light otah and coconut milk seasoning and then steamed to perfection. Truly, it was my favourite dish and between me and another of my colleague, we wiped out the entire plate!

Besides the exceptional food, the restaurant also stresses on presentation. Even their plain rice comes encased in a pyramid made of banana leaves. When opened, the rice exudes the wonderful fragrance of banana leaves that serves to whet one's appetite!

To complete the enjoyable lunch, I decided to take up the restaurant's dessert recommendation: Avocado with gula melaka. And without a doubt, it is way above any I've tasted before. The avocado was rich, thick and comes topped with ice. When stirred into the avocado and gula melaka, the entire concoction was almost gel-like with just the right amount of sweetness. I scraped to taste the very last drop before I was willing to let go off my spoon!

The service staff are also friendly and thoughtful, making observations to top up your water glass - whether you take ice-cold or warm (like me!).

While the setting within the restaurant is decidedly cosy and comfortable, its decor is really nothing to shout about. What Pagi Sore scores is its Indonesian fare and to that, the restaurant truly delivers.

Home-made Steak

2007-08-19T10:57:00.000+08:00

I made these delicious home-made steaks for the second time in a row ever since buying a couple of scotch fillet steaks with Dad whilst he was in Perth.

And boy, do scotch fillets taste good! Juicy, tender and most importantly, a balanced steak. Balanced steak meaning juicy and pink on the inside, firm but most definitely not overwhelmingly hard on the outside. I once had a most unbalanced steak ever at a restaurant, where the outside was hard like a rock, and the inside was pretty much uncooked to the point of rawness. (blood was oozing out like a waterfall, *shudders*) And the funny thing was, we asked for medium-well.

I marinated the fillets with a simple garlic-soy marinade (marinade recipe below). Dunk them in a ziploc bag, and leave them in the fridge for about 2 hrs. Easy-peasy.

To accompany the steak. I blanched some broccoli in boiling water and fried up some mushrooms in a buttery sauce. Simple but really good.

My steaks were fried for about 3-5 minutes on each side. You don't have to put too much oil as the fats will give off their own. Lastly, I made the sauce using leftover marinade with a bit of water to remove the saltiness, simmering it to the taste of my choice. Drizzle the steaks with the sauce and tuck in!

Garlic-Soy Marinade (Kudos to Dad)
2 tbsp soy sauce
1 tsp sugar
1/2-1 tsp minced garlic

Give them a good mix and pour the marinade all over the steak. Refridgerate for at least 2 hrs.

Say Cheese!

2007-08-15T21:30:00.000+08:00

Lunch today was a cheesy affair. Invited by our organiser to Barcelona, my group of 5 descended upon this month-old restaurant on the 1st level of Great World City: SayCheezeCake.

True to its name, cheese cakes are its specialties. Within the glass counter in the front sits more than 10 varieties of cheese cakes, including rum and raisin (the only one with alcohol - and it is truly a potent affair!), rasberrry swirl and tublo chocolate (that is half brownie).

According to the owner, new concoctions are in the works including durian and even laksa!

Besides desserts, the mains and entrees are also a journey of discovery and anticipation - especially when all the items are so very beautifully presented. One can feel the pride and efforts that go behind each dish that is served. We had the laksa chowder, mushroom cappuccino and harvest from the sea (kids will luv this!).

Price-wise, the restaurant is a place that most families can frequent regularly. Service-wise, SayCheezeCake is a definite destination for all!

A Muesli Breakfast

2007-08-11T09:38:00.000+08:00

This morning, I had a very healthy breakfast of muesli, low-fat yoghurt and skim milk. Just put some spoonfuls of muesli in a tall glass, add chilled yoghurt and milk, and you have a very nutritious yet delicious meal to start the day.

A Swiss doctor, Maximilian Bircher-Benner, invented muesli in the late 19th Century for patients in his hospital. The original muesli was made with uncooked rolled oats and various pieces of dried fruit, nuts and seeds. It was served at breakfast as a protection against a variety of illnesses. This is because muesli is low in Saturated Fat, and very low in Cholesterol. The presence of nuts and oats also make it a good source of Vitamins E, B6, B12, Folate and Iron.

Today, muesli is widely available in the form of pre-packaged mixes at supermarkets. There are many varieties, some of which also contain honey, spices, or chocolate. These additional items tend to raise the level of sugar and spoil the goodness of muesli. Before purchasing muesli, make a habit to read the fine prints and check for unnecessary ingredients.

Despite the goodness of muesli, this is one breakfast meal that has not caught on with Singaporeans. It tends to be more popular among the people from the West.

To unleash the health benefits of muesli, take the extra effort of mixing one yourself. Get only the original unadulterated muesli containing pure oats, nuts, seeds and relevant dried fruits. Into this mixture, add your favourite low fat yogurt, skim milk and even fresh fruits.

Cool and creamy -- stir up a bowl of muesli the night before and enjoy as a quick, nourishing breakfast in the morning!

Fruity Business

2007-08-10T19:08:00.000+08:00

I love fruits. And I know alot of people out there do too. Fruits are just amazing. Full of nutritious vitamins and minerals, wholly refreshing (imagine taking a huge chunk out of a really juicy watermelon after an exercise - YUM) and they are just so convenient for easy on-the-go eating. Oranges, mangoes, kiwis and strawberries are just a few among my favourite fruits.

Today I'm blogging about a couple of fruits which I tried for the first time, deciding to get them on impulse after reading positive reviews of them from other fellow bloggers.

I'm talking about the gold kiwi fruit and the blood orange.

The gold kiwi is just completely different from the common normal kiwi. If you notice the shape, it is thinner than the average kiwi, with a pointy flat tip at one end. Cutting open the kiwi reveals its light yellow flesh. Again, another difference from the normal kiwi which is green in colour.

And for the best part? The taste is just awesome. A mellow honey-like fragrance erupts once you bite into the soft creamy flesh.

When I first saw a picture of the blood orange on the web, I was quite mystified by the striking rich red colour its flesh encased. It was a real discovery for me, obviously quite unlike any other orange I've known. Of course, curiosity got the better of me. Unexpectedly chancing upon a really tiny section of blood oranges at Woolies, I excitedly got two of these babies. The blood orange is considerably smaller than a normal-sized average orange. The skin is thinner and softer, which makes it rather easy to peel, quite like a mandarin.

As expected, the colour is the focal point of its beauty. Which makes one wonder whether that rich a colour would cause the taste to be less flavourful. But I was wrong. The blood orange has a taste quite unlike any orange I've eaten. It's hard to pen it down, but the sweetness is rather overpowering (in a good sense) and the juices were just bursting with flavour. I can't emphasize how good it tastes, really. Oh yes, I would definitely purchase a bag of blood oranges again.

The French Connection

2007-08-09T14:26:00.000+08:00

A common interest in literature, drama and arts often find us browsing at bookshops, posting blogs and watching dramatic acts. Early this January, my daughter and I attended Hossan Leong's Multiple Personalities Disorder at the Drama Centre.

That was when we stumbled onto this cosy French Cafe - Makarios.

While the place does not reveal its French connections, the menu was decidedly continental with its offering of made-to-order sandwiches, wide range of salad combinations (nicoise, goat cheese, goose rillette, terrine de campagne), hot dishes such as escargot, boeuf bourguignon, quiches, lasagna, moussaka, and cold shakes, juices and smoothies. There was also a good range of foreign premium beers, French and Australian wines, champagne and sparkling waters.

Though the night's event was hardly a French theme, the mainly adult crowd at Makarios projected a french air, with many of them 'parlez en francais'. We were puzzled and curious.

With some detective work, we have uncovered the 'raison detre': The owners of Makarios had operated at the Alliance de Francais at Draycott Drive - before it moved on to Sarkies area from 1985 to 2005. With its 20 years of French connection, they are well plugged into the tastes and preferences of the French community in Singapore, and had captured a loyal group of French customers despite its new location.

Located at Drama Centre, on level 3 of the National Library, Makarios offers a quiet, pleasant place to catch up among friends. Make a point to arrive early.

(Diving deeper into our detective work, we now realise that Makarios' French Connection hardly stops at the Drama Centre. But that is another story, altogether!)

Easy-To-Make Pie

2007-08-07T21:59:00.000+08:00

A couple weeks ago, I made this really easy apple pie. The recipe was taken from Anne's Food, which I absolutely adore for the simplicity of its recipes.

The ingredients are the basic of all basics, truly. Juicy crunchy apples, healthy rolled oats, golden syrup, plain flour, baking powder, butter, sugar and cream.

To make this custardy delight, give the apples(4-5) a good rinse, peel and slice them into whatever shape you feel best. (I sliced mine into squarish chunks but they were still a little raw in the middle after I baked them, so thin slices would be better imo)

Line your baking container with the apple slices and add to them a pinch of sugar if you please. Preheat your oven to about 175 dg celsius. In the meantime, toss 200ml flour, 200ml sugar(granulated), 200ml rolled oats and a tsp of baking powder together, mixing all of them together in a bowl.
Melt 150g of butter in a pot, pouring 50ml golden syrup and 100ml cream to it. Immediately remove from heat. Whisk together the dry mixture earlier on with our butter mixture and stir well, making sure everything is well combined. Pour the wonderful yellow liquid all over the waiting apples and bake in the oven for approx. 25-30 minutes. Heaven.

Colourful Citrus Candy

2007-08-05T19:29:00.000+08:00

My daughter bought me a bottle of the multi-coloured, multi-flavoured ones when she came back home during her first semester in her foundation year. Though I am not a candy fan, the attractive looking glass that encapsulate the colourful candy makes an unusual gift and is a sure conversation piece.

The candy, or more specifically, ROC candy originates from Perth. Within the city, the solitary store is found at 34/36 Piccadilly Arcade700 Hay StPerth WA 6000.

Flavours ran the gamut - from citrus based to peppermint, and from aniseed to lavender. According to the good people at the store, natural colours and flavours. are used where possible. Their bestseller is the watermelon and multi-coloured ones (which I promptly bought at my last visit in July this year).

A Lesson on Bagels

2007-08-04T09:00:00.000+08:00

I am dedicating this post to my dearest hubby.

Two hours earlier, we headed to one of our breakfast joints. Instead of my usual muffin, I was looking forward to sinking my teeth onto a bagel full of eggs and salmon. I could just picture the eggs done just right with the yolk oozing out as I take my first bite.

Instead of myself, this morning, my hubby gave our breakfast orders to the person behind the counter. This is just the recipe for disaster. When our orders came, it was certainly eggs and salmon and bread. The eggs were scrambled and the bagel that I was eyeing was nowhere in sight.

Apparently, my hubby genuinely thought that the particular bread that comes with the order belongs to the bagel family. Hence, my decision to dedicate this post to him.

So what is bagel? The bagel is a bread in the form of a roughly hand-sized ring. The interior is dense, chewy and doughy while the exterior is often browned and sometimes crisp. (Just think of a savoury doughnut.) Bagels are often topped with seeds baked onto the outer crust with the most traditional being poppy or sesame seeds.

Bagels are often eaten with several different popular toppings. Amongst these are cream cheese, smoked salmon, corned beef, tomato and onion. Even McDonald's has a line of breakfast bagel sandwiches that contain egg, cheese, and meat combinations between the bagel slices.

Sweet Yam Dessert

2007-08-03T13:33:00.000+08:00

Like most teochew-ans, my family enjoys a bowl of sweet yam or taro paste now and then. Served with either pieces of pumpkin or ginko nuts or combination of both, the dessert is 'non-pareil'. Even my hokkien hubby is hooked. It provides the ultimate finish to any teochew dinner outing.

When I was growing up, my mum used to serve this for dinner regularly. To make good yam paste is not easy. The yam must be smooth with just the right consistency and sweetness. This can only be obtained through steaming and lots of mashing with fork until the yam is fully and completely blended with oil - without any lumps! Then the entire paste is fried with shallots, pandan leaves and sugar, and lastly water added to just the right consistency.

Nowadays, restaurants have adulterated the original yam paste version by adding coconut which spoils the taste and tend to over dilute the yam unnecessarily.

Thankfully, some still serve the true yam paste version. This can be found at mid-class Guan Hin restaurant along Whampoa, high end Golden Palace restaurant at Paragon and at dessert kiosks in Anchorpoint and Amoy Food Street Centre. Try any of them and see if you are not hooked!

By the way, this is not the only sweet yam dessert enjoyed by the Teochews. Want to know more? Continue to tune in!

RUM Balls, Anyone?

2007-08-02T18:56:00.000+08:00

One of my occasional weakness is RUM Balls. Packed with nuts, cocoa, shortbread and a generous dose of concentrated rum, they are perfect for afternoon tea - especially combined with a cup of hot capuccino!

This easy-to-make dessert or sweet is commonly found in our local bakeries, in different sizes, coating, and even shapes. One of my favourite outlets do not even call it rum but MUR! Yes, the people at Polar Puffs has decided to keep the monicker but with a twist. This is to meet the halal standard. Han's cafe also does a pretty mean Rum ball. If you are fortunate, you can get one at your nearest outlet - as some do not stock the balls at all!

Rum balls also make pretty presents for friends. Wrapped in coloured cellophane and tied with a ribbon, your friends will certainly appreciate your presents with a difference - especially if you had make the balls yourself! Try it out the next time you need to get a gift and drop me a line on your experience.

Cranberry Fix

2007-07-30T21:13:00.000+08:00

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

2007-07-29T00:25:00.000+08:00

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

2007-07-26T18:54:00.000+08:00

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

2007-07-25T21:53:00.001+08:00

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

2007-07-24T19:45:00.000+08:00

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

2007-07-24T17:51:00.000+08:00

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

2007-07-24T12:36:00.000+08:00

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@

2007-07-23T20:13:00.000+08:00

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!

2007-07-21T09:30:00.000+08:00

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

2007-07-20T21:15:00.000+08:00

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

2007-07-18T20:00:00.000+08:00

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

2007-07-18T14:22:00.000+08:00

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

2007-07-16T15:51:00.000+08:00

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

2007-07-11T11:21:00.001+08:00

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

2007-07-11T10:41:00.000+08:00

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!