Rice Balls with Fillings

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

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

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

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

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

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

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.