Many people think of Merchant Court Hotel when this topic comes up. It has an attractive spread but as I am not a raw seafood lover, I don't exactly like the place. Besides, it costs around $45, which is very dear.
Instead, I prefer Furama Hotel near the Subordinate Courts. It was an International Buffet (Halal). The spread is rather good too, with a variety of salads, main courses and desserts. I think the dessert corner is my favourite section. The tarts, pudding and cakes were served in sauce plates and Chinese soup spoons. That was an innovative way of presentation, if I may say.
Let me give you a list of dishes the chefs served, though I may not remember all:
Soups
Cream of Cauliflower
Sharks' Fin and Seafood
Appetizers
Crab Claws
Mussels
Sashimi
Salads
Pasta(cooked to perfection)
Mixed Vegetables(served with strawberries and raspberries)
DIY with Dressings(green and red peppers, yum!)
Chicken(delicious and healthy; no skin)
Tuna
Octopus
Main Courses
Teochew Style Fried Kway Teow(healthy version; no pork lard)
Mutton Curry
Tiger Prawns in a tomato-based sauce
Cantonese Glutinous Rice with Assorted Meats(varied ingredients)
Fish in a creamy sauce
Pasta bar with different varieties of pastas and a choice of either Bolognaise or Cream sauce.
Roast Beef in Wild Mushroom Sauce(delicious and tender!)
Yakitori Chicken(delicious!)
Roast Turkey with Cranberry Sauce or Black Pepper Sauce(the latter is a better choice)
Singapore Chilli Crab
Desserts
Ice cream with toppings
Fruit Jelly(not too sweet, just right)
Assorted Fruit
Chocolate Fondue
Mango Pudding(good texture)
Fruit Tarts
Strawberry Cheesecake
Assorted Cakes
Fruit Cocktail
Peaches and strawberries(recommended)
Longans and figs
Coffee and Tea
There is a DBS and UOB credit card promotion at the moment. The 1-for-1 promotion lasts till 8pm, as there is a second sitting after that, and the 20% discount lasts till 10.30pm, for the night.
The buffet costs $34.80 per person without the promotions.
Friday, August 29, 2008
Saturday, August 23, 2008
Ichiban Boshi
I've been going there rather often nowadays and even on consecutive days. Some items on the menu are a must to try. Also, the price is cheap at a minimum amount of $2.10.
1) Crispy Lobster Sushi
2) Bacon Crepe Hand Roll
3) Chicken Teriyaki Hand Roll
4) Kani Mayo Hand Roll
5) Vegetable Roll
6) Chicken Katsu Don
7) Chicken Teriyaki Don
8) Chicken Floss Roll
I won't elaborate on what each item is. It would be better if you try them out for yourselves. All I can say is that they are so good that you would order them each time you go there!
1) Crispy Lobster Sushi
2) Bacon Crepe Hand Roll
3) Chicken Teriyaki Hand Roll
4) Kani Mayo Hand Roll
5) Vegetable Roll
6) Chicken Katsu Don
7) Chicken Teriyaki Don
8) Chicken Floss Roll
I won't elaborate on what each item is. It would be better if you try them out for yourselves. All I can say is that they are so good that you would order them each time you go there!
Tuesday, August 19, 2008
Sporadic cooking attempts
I had a few cooking tryouts. I fried chicken wings by coating them with seasoning. I also added rosemary to the seasoning for an exotic twist. They were a success except that I should have first marinated the wings. I tried the same seasoning with cuttlefish balls and they were a success too. Perhaps I can give Old Chang Kee's Cuttlefish Balls a run for their money. Lol. I also made Lemon Chicken by using a ready-made sauce and just dipping the chicken fillet in cornflour before frying. It was rather fine according to the reviews I got.
Yet more eating....fat belly....heehee
Crystal Jade Kitchen at Junction 8 has very good roasted meat. I always enjoy eating the Soya Sauce Chicken and the Roast Pork as part of the Twin Roast Meat Delights served with rice. The chicken meat is tender and its skin fragrant, while the pork is roasted to a crisp. The rice is slathered with a light gravy, and the item is accompanied with mustard for the pork and chopped spring onion in oil for the chicken. It is pure heaven. :)
The porridge is also very smooth and tasty. I savour each spoonful of it as I consume it. There is a noodle house at Centrepoint which has the same items but I prefer the ones served by this place. :)
The building which houses Market Street Food Centre has a small food court along the road. I had a really simple dish of Sliced Fish Porridge there. It was a good choice. It did not seem appetizing when I saw the cooking process but that belies the tasty broth and well-cooked ingredients as I tucked into it. Cooked rice is placed into a bowl, and in a separate pot, raw fish slices and Cai Xin pieces are cooked in a plain-looking broth. The result is a combination of nutrition and sweetness as the broth is poured on top of the rice. The vegetables are crunchy and the fish slices are fresh. It is also a dish that will fill you up despite its simple appearance. :)
Singapore Polo Club, yes, the one near the infamous detention centre where Salamat was housed in, is open to non-members and the food served at the coffeehouse is worth having more than once. I have tried a few items and they are praiseworthy. The place teems with locals and expatriates but the atmosphere is relaxed. The view looks out upon gorgeous greenery which is frequented by horses and dogs on their intimate exercise sessions.
The porridge is also very smooth and tasty. I savour each spoonful of it as I consume it. There is a noodle house at Centrepoint which has the same items but I prefer the ones served by this place. :)
The building which houses Market Street Food Centre has a small food court along the road. I had a really simple dish of Sliced Fish Porridge there. It was a good choice. It did not seem appetizing when I saw the cooking process but that belies the tasty broth and well-cooked ingredients as I tucked into it. Cooked rice is placed into a bowl, and in a separate pot, raw fish slices and Cai Xin pieces are cooked in a plain-looking broth. The result is a combination of nutrition and sweetness as the broth is poured on top of the rice. The vegetables are crunchy and the fish slices are fresh. It is also a dish that will fill you up despite its simple appearance. :)
Singapore Polo Club, yes, the one near the infamous detention centre where Salamat was housed in, is open to non-members and the food served at the coffeehouse is worth having more than once. I have tried a few items and they are praiseworthy. The place teems with locals and expatriates but the atmosphere is relaxed. The view looks out upon gorgeous greenery which is frequented by horses and dogs on their intimate exercise sessions.
Practice makes (more) perfect!
I decided to make a light dinner for one of my friends and chose Onion and Mushroom Omelette, as well as Garlic Toast. The results were better off this time.
I managed not to burn the onions whilst frying them by reducing the cooking time. After adding the mushrooms, I added slightly more salt than that of the previous attempt but still considerably much less than what is used by food vendors. A healthier version is always good. I used 2 onions and 2 mushrooms but had to increase the number of eggs used to form the omelette by 1, thus making it 3. I added too much oil though. I did not burn my omelette!
The Garlic Toast was more toasted at the edges, with a brownish-black colour lining the slices of bread. I toasted the slices for a total of 6 minutes. This never happened at the previous attempt, despite the fact that I used more time to toast the bread. :) With each repetitive attempt, it comes out better and I received compliments on it too. :) It was crispy and I could hear the crunch as I bit into my slice of bread. :))
I managed not to burn the onions whilst frying them by reducing the cooking time. After adding the mushrooms, I added slightly more salt than that of the previous attempt but still considerably much less than what is used by food vendors. A healthier version is always good. I used 2 onions and 2 mushrooms but had to increase the number of eggs used to form the omelette by 1, thus making it 3. I added too much oil though. I did not burn my omelette!
The Garlic Toast was more toasted at the edges, with a brownish-black colour lining the slices of bread. I toasted the slices for a total of 6 minutes. This never happened at the previous attempt, despite the fact that I used more time to toast the bread. :) With each repetitive attempt, it comes out better and I received compliments on it too. :) It was crispy and I could hear the crunch as I bit into my slice of bread. :))
More eating!
Food Republic at Vivocity has a stall selling home-cooked food and one of the dishes is Steamed Egg. It is a very simple dish but tastes delicious. I think it is the seasoning used in it.
Merchant Court Hotel's Ellenborough Market Cafe has a wonderful buffet to devour. It costs $36 on weekdays and $38 on weekends, excluding service charge and GST. However, a UOB cardholder can get 15% off on the total bill.
The spread is a wide one and there are Nonya dishes, international and local seafood, soups, salads and desserts. The main courses and appetizers are local in nature though. I could not resist the food and ate what I was not supposed to eat due to my flu. As a result, I overate and had to put some medicated oil on my stomach to ease the discomfort.
There are items like Chap Chye, Ayam Buah Kelak, Babi Pongteh, Ikan Tempra and Kueh Pie Tee. The accompaniments are Sambal Blacan and Chinchalok. I recommend Kueh Pie Tee as one of the must-eat items. At the seafood counter, there is food like Sashimi, Raw Oysters, Scallops, Sushi and Prawns. I skipped that counter because I am not a fan of those items. There are two types of soups: Hot and Sour as well as Mint Pumpkin Soup. I could not try the former due to my bad throat but the latter is rather tasty.
There are quite a few kinds of salads but they are mostly Western in nature. There are varieties like Couscous Salad, Pasta Salad, Potato Salad, DIY Salad with vegetables and dressings provided, Prawn and Fruit Kerabi, Broccoli Salad, White Bean Salad and Mixed Vegetable Salad. The Potato Salad is rather delicious.
The desserts are wide in range as well. There are items like Chocolate Fondue with Custard Apple, Pineapple and Honeydew pieces, Fresh Watermelon, Papaya, Apple and Honeydew pieces, Black Sesame Cake, Fruit Cheesecake, Vanilla Creme Brulee, Chocolate Fudge Cake, Durian Pengat, Assorted Cookies like Chocolate Chip, Melting Moments and Pistachio, Bread and Butter Pudding, Apple Crumble, Papaya, Chinese Almonds and White Fungus in Syrup, Glutinous Rice Balls with Black Sesame Filling in Almond Cream, Pulot Hitam and Red Bean. The Durian Pengat is supposed to be famous but I could not eat it due to my throat. The Chocolate Chip cookies were not too bad. The Papaya dessert is good too.
There are two types of appetizers: Fried Moneybags and Sweet Potato wrapped in Deep-fried Vermicelli, of which the latter is unusual. The main courses consist of White Rice, Steamed Sea Bass, Roast Duck, Mutton Curry, Stir-fried Slipper Lobster, Satay, Fried Carrot Cake and Chilled Green Tea Noodles. My recommended dishes are: Roast Duck, the Lobster dish, Satay and Fried Carrot Cake.
Merchant Court Hotel's Ellenborough Market Cafe has a wonderful buffet to devour. It costs $36 on weekdays and $38 on weekends, excluding service charge and GST. However, a UOB cardholder can get 15% off on the total bill.
The spread is a wide one and there are Nonya dishes, international and local seafood, soups, salads and desserts. The main courses and appetizers are local in nature though. I could not resist the food and ate what I was not supposed to eat due to my flu. As a result, I overate and had to put some medicated oil on my stomach to ease the discomfort.
There are items like Chap Chye, Ayam Buah Kelak, Babi Pongteh, Ikan Tempra and Kueh Pie Tee. The accompaniments are Sambal Blacan and Chinchalok. I recommend Kueh Pie Tee as one of the must-eat items. At the seafood counter, there is food like Sashimi, Raw Oysters, Scallops, Sushi and Prawns. I skipped that counter because I am not a fan of those items. There are two types of soups: Hot and Sour as well as Mint Pumpkin Soup. I could not try the former due to my bad throat but the latter is rather tasty.
There are quite a few kinds of salads but they are mostly Western in nature. There are varieties like Couscous Salad, Pasta Salad, Potato Salad, DIY Salad with vegetables and dressings provided, Prawn and Fruit Kerabi, Broccoli Salad, White Bean Salad and Mixed Vegetable Salad. The Potato Salad is rather delicious.
The desserts are wide in range as well. There are items like Chocolate Fondue with Custard Apple, Pineapple and Honeydew pieces, Fresh Watermelon, Papaya, Apple and Honeydew pieces, Black Sesame Cake, Fruit Cheesecake, Vanilla Creme Brulee, Chocolate Fudge Cake, Durian Pengat, Assorted Cookies like Chocolate Chip, Melting Moments and Pistachio, Bread and Butter Pudding, Apple Crumble, Papaya, Chinese Almonds and White Fungus in Syrup, Glutinous Rice Balls with Black Sesame Filling in Almond Cream, Pulot Hitam and Red Bean. The Durian Pengat is supposed to be famous but I could not eat it due to my throat. The Chocolate Chip cookies were not too bad. The Papaya dessert is good too.
There are two types of appetizers: Fried Moneybags and Sweet Potato wrapped in Deep-fried Vermicelli, of which the latter is unusual. The main courses consist of White Rice, Steamed Sea Bass, Roast Duck, Mutton Curry, Stir-fried Slipper Lobster, Satay, Fried Carrot Cake and Chilled Green Tea Noodles. My recommended dishes are: Roast Duck, the Lobster dish, Satay and Fried Carrot Cake.
Eating at new places
My dad and I went to Great World City and we tried the food at Crystal Jade La Mian Xiao Long Bao. We ordered Steamed Vegetable Dumpling, Pan-fried Dumpling and Sweet Sour Chicken. They were good.
The first dish is not made up of merely chives but has mushrooms and 'real' vegetables. The latter dish is nicely fried and the soup oozing from the dumpling as it is bitten into is heavenly. The dumpling skin can be eaten on its own and the amount of pork wrapped in it is fitted to the shape of the skin, and so it is of a substantial amount. The last dish has the chicken moulded into rather huge balls before being deep-fried. Thus, there are two layers: the chicken and the batter. The sauce has peppers, tomatoes, onions and apples pieces, which make it exotic.
The food court at Great World City is unique in its decor too. There are leather seats in the shape of each letter that makes up the name of the food court: Food Junction, outside the food court. The seating area in the food court is divided into sections defined by the colours of the seats. The colours are bright and remind me of a childcare centre. I looked at some of the stalls in the food court. There is one selling grilled food items and they sound interesting. A customer who ordered food from there sat in front of us and the food looked delicious.
We went to Riverview Hotel's coffeehouse with some friends and some menu items made a positive impression on me. The Seafood Fried Rice is worth its price at $17. Some types of seafood that come with the rice are rather unusual, like huge squids and Japanese octopi. There is also a side dish of stir-fried vegetable and tofu soup too. The Nasi Lemak is also another item that has good accompaniments. One of the waiters who served us was thoughtful. He overheard us discussing our intention to share the two dessert items and took his initiative to serve each of us smaller bowls with spoons.
We then went to Ah Yat Seafood Restaurant at Turf City. Our friends ordered rather exotic dishes and truly, this place has kept its reputation for seafood intact. We had the privilege to eat Escargots but cooked Asian-style, Clams, Drunken Prawns, Crabs cooked in Chilli and with Spring Onions and Ginger, Lobster cooked with Noodles, Kangkong stir-fried with Garlic, Kow Kei in Stock and Peking Duck. We spent about $70 per person.
Another place we ate at was Sanur Indonesian Restaurant at Centrepoint. We ordered Ayam Marica, Javanese Soup and Gado-gado. The chicken dish is a tinge too salty but not too bad, with the pepper sauce over the fried chicken. The Gado-gado is rather well-done, with the gravy full of peanuts. The only flaw is that there are not enough ingredients. There can be more vegetables added to it and potato, rice cakes and fermented beans are missing.
The soup is good. There are shredded chicken, fried potato cubes and mung bean noodles in the soup, which looks like Soto Ayam. The difference is that it is not as spicy. It offsets the other 2 spicy dishes we ordered. The only regret is that they charge $3 for the fried prawn crackers which come in a basket, regardless of the fact that we ate only a few pieces. They may have served a lot of crackers but they do not filter in the possibility of customers choosing not to eat them at all.
Opposite Novena church is this shop called Whitley Road Big Prawn Mee. I ordered the Prawn Mee and it is delicious. The secret to delicious Prawn Mee is the soup and it tastes rather good. Also, when ordering this item, thick bee hoon must be the type of noodles asked for. There is lard added into the soup and perhaps that accounts for the tastiness. My dad ordered Minced Mee Noodles, which sounds very ordinary, since it can be obtained in many other places. However, he said it is really good. Perhaps lard is also added into it. The fishballs do not taste fishy, which is a good thing. The barley drink is homemade, judging from the taste, and it is thick too. It is a good drink to order.
Then we went to Hong Kong Cafe just a few doors away. I recommended the Golden Fantasy Dessert to my dad and he liked the French Toast with Banana. It is really thick and big but for French Toast lovers, it just makes their eyes pop out in delight. :) He was happy with the banana placed in between the slices of bread. I ordered Almond Cream with Sesame Glutinous Rice Balls and Hot Honey Lemon Drink. The cream is steaming hot, which means it is made on the spot and the rice balls taste as if they are handmade. Though there are only 2 balls, they caused me to become full very quickly. I think the sesame filling sparked off my cough and sore throat though. The drink is obviously made on the spot, as it tastes very light, probably due to the lemon juice. The good thing is that it is not too thick with not so much honey and more water used to make the drink.
The club near my house; Serangoon Garden Country Club, has a cafe called Atrium Cafe. One of their dishes is called Steamed Egg with Minced Chicken and Tofu. It is a simple homemade dish but tastes exquisite. The seasoning used is light soya sauce and the egg tastes soft, with the chicken adding texture to the dish. It is a very nutritious dish, with the tofu added in as well. This also makes it a good dish for those who want to have good skin. Overall, it is a good dish for convalescents and the sick. I enjoyed it a lot, also due to the fact that I am nursing a flu right now. Hehe.
I went back to the eating area opposite Novena church. This time, it was to Peach Garden restaurant. The menu planned by my mum's friend was luxurious. :) I am sure it must have taken some time for her to make sure it was perfect and impressive. We had Peking Duck as the first dish and it is my favourite dish too. I enjoyed it a lot. We had Braised Sharks' Fin Soup with Abalone, which was my mum's favourite dish, and so I ate it with extra savour. Fried Prawns with Wasabi Paste is a superb item. The prawns are fried lightly, in tempura batter and they are coated with a cream-like wasabi sauce. The wasabi is not too strong and it made the dish appealing for me, since I am a little averse to it.
The Deep-fried Seabass in Soya Sauce was also well-liked. The sauce is tasty and the fish is fried so well that even the bones can be eaten. Some even ate the fin of the fish as a whole and said it tasted like crackers! The Baked Pork Ribs are huge and besides the honey taste, there is a pungent taste of garlic. They are probably taken from the pig's belly as there is a substantial amount of fat. I enjoyed the Vegetables and Honmeiji Mushrooms. They made me feel better with their vitamin content, as I am nursing a flu. Then it was Seafood Fried Rice. The rice is fried with a lot of egg and this made it taste delicious. The prawns and scallops included in it are big pieces too.
The dessert items were especially wide in assortment. There were Mango Sago with Pomelo Shreds, Ice Jelly with Coconut Shavings, Salted Egg Custard Buns, Almond Cream with Soya Beancurd and Lotus Pancake. If I was well, I would have taken the Mango dessert. I tried the buns though and the filling oozes out from the soft buns as I bite into it. The Almond dessert is warm and especially good for my frail physicality. It is also good for the throat and the skin. I felt much better after consuming it. The pancake is very good. The filling is not overly sweet and the batter has a great texture. The Almond and the pancake were popular desserts.
The service there is very good. Perhaps it may be due to the fact that we have connections and we were in the VIP room, or it could be because we spent a huge amount of money. The plates are changed at regular intervals and each dish is served in individual portions on the plates. It is a very personalized service and they also do not short-change the amount of food entitled to us. We had only 8 persons at our table but they still served enough for 10 people, which is the usual number of people at a table. There are also glass square plates underneath the usual plates used to serve the food, a very clean and zen-like form of cutlery used at the table.
The first dish is not made up of merely chives but has mushrooms and 'real' vegetables. The latter dish is nicely fried and the soup oozing from the dumpling as it is bitten into is heavenly. The dumpling skin can be eaten on its own and the amount of pork wrapped in it is fitted to the shape of the skin, and so it is of a substantial amount. The last dish has the chicken moulded into rather huge balls before being deep-fried. Thus, there are two layers: the chicken and the batter. The sauce has peppers, tomatoes, onions and apples pieces, which make it exotic.
The food court at Great World City is unique in its decor too. There are leather seats in the shape of each letter that makes up the name of the food court: Food Junction, outside the food court. The seating area in the food court is divided into sections defined by the colours of the seats. The colours are bright and remind me of a childcare centre. I looked at some of the stalls in the food court. There is one selling grilled food items and they sound interesting. A customer who ordered food from there sat in front of us and the food looked delicious.
We went to Riverview Hotel's coffeehouse with some friends and some menu items made a positive impression on me. The Seafood Fried Rice is worth its price at $17. Some types of seafood that come with the rice are rather unusual, like huge squids and Japanese octopi. There is also a side dish of stir-fried vegetable and tofu soup too. The Nasi Lemak is also another item that has good accompaniments. One of the waiters who served us was thoughtful. He overheard us discussing our intention to share the two dessert items and took his initiative to serve each of us smaller bowls with spoons.
We then went to Ah Yat Seafood Restaurant at Turf City. Our friends ordered rather exotic dishes and truly, this place has kept its reputation for seafood intact. We had the privilege to eat Escargots but cooked Asian-style, Clams, Drunken Prawns, Crabs cooked in Chilli and with Spring Onions and Ginger, Lobster cooked with Noodles, Kangkong stir-fried with Garlic, Kow Kei in Stock and Peking Duck. We spent about $70 per person.
Another place we ate at was Sanur Indonesian Restaurant at Centrepoint. We ordered Ayam Marica, Javanese Soup and Gado-gado. The chicken dish is a tinge too salty but not too bad, with the pepper sauce over the fried chicken. The Gado-gado is rather well-done, with the gravy full of peanuts. The only flaw is that there are not enough ingredients. There can be more vegetables added to it and potato, rice cakes and fermented beans are missing.
The soup is good. There are shredded chicken, fried potato cubes and mung bean noodles in the soup, which looks like Soto Ayam. The difference is that it is not as spicy. It offsets the other 2 spicy dishes we ordered. The only regret is that they charge $3 for the fried prawn crackers which come in a basket, regardless of the fact that we ate only a few pieces. They may have served a lot of crackers but they do not filter in the possibility of customers choosing not to eat them at all.
Opposite Novena church is this shop called Whitley Road Big Prawn Mee. I ordered the Prawn Mee and it is delicious. The secret to delicious Prawn Mee is the soup and it tastes rather good. Also, when ordering this item, thick bee hoon must be the type of noodles asked for. There is lard added into the soup and perhaps that accounts for the tastiness. My dad ordered Minced Mee Noodles, which sounds very ordinary, since it can be obtained in many other places. However, he said it is really good. Perhaps lard is also added into it. The fishballs do not taste fishy, which is a good thing. The barley drink is homemade, judging from the taste, and it is thick too. It is a good drink to order.
Then we went to Hong Kong Cafe just a few doors away. I recommended the Golden Fantasy Dessert to my dad and he liked the French Toast with Banana. It is really thick and big but for French Toast lovers, it just makes their eyes pop out in delight. :) He was happy with the banana placed in between the slices of bread. I ordered Almond Cream with Sesame Glutinous Rice Balls and Hot Honey Lemon Drink. The cream is steaming hot, which means it is made on the spot and the rice balls taste as if they are handmade. Though there are only 2 balls, they caused me to become full very quickly. I think the sesame filling sparked off my cough and sore throat though. The drink is obviously made on the spot, as it tastes very light, probably due to the lemon juice. The good thing is that it is not too thick with not so much honey and more water used to make the drink.
The club near my house; Serangoon Garden Country Club, has a cafe called Atrium Cafe. One of their dishes is called Steamed Egg with Minced Chicken and Tofu. It is a simple homemade dish but tastes exquisite. The seasoning used is light soya sauce and the egg tastes soft, with the chicken adding texture to the dish. It is a very nutritious dish, with the tofu added in as well. This also makes it a good dish for those who want to have good skin. Overall, it is a good dish for convalescents and the sick. I enjoyed it a lot, also due to the fact that I am nursing a flu right now. Hehe.
I went back to the eating area opposite Novena church. This time, it was to Peach Garden restaurant. The menu planned by my mum's friend was luxurious. :) I am sure it must have taken some time for her to make sure it was perfect and impressive. We had Peking Duck as the first dish and it is my favourite dish too. I enjoyed it a lot. We had Braised Sharks' Fin Soup with Abalone, which was my mum's favourite dish, and so I ate it with extra savour. Fried Prawns with Wasabi Paste is a superb item. The prawns are fried lightly, in tempura batter and they are coated with a cream-like wasabi sauce. The wasabi is not too strong and it made the dish appealing for me, since I am a little averse to it.
The Deep-fried Seabass in Soya Sauce was also well-liked. The sauce is tasty and the fish is fried so well that even the bones can be eaten. Some even ate the fin of the fish as a whole and said it tasted like crackers! The Baked Pork Ribs are huge and besides the honey taste, there is a pungent taste of garlic. They are probably taken from the pig's belly as there is a substantial amount of fat. I enjoyed the Vegetables and Honmeiji Mushrooms. They made me feel better with their vitamin content, as I am nursing a flu. Then it was Seafood Fried Rice. The rice is fried with a lot of egg and this made it taste delicious. The prawns and scallops included in it are big pieces too.
The dessert items were especially wide in assortment. There were Mango Sago with Pomelo Shreds, Ice Jelly with Coconut Shavings, Salted Egg Custard Buns, Almond Cream with Soya Beancurd and Lotus Pancake. If I was well, I would have taken the Mango dessert. I tried the buns though and the filling oozes out from the soft buns as I bite into it. The Almond dessert is warm and especially good for my frail physicality. It is also good for the throat and the skin. I felt much better after consuming it. The pancake is very good. The filling is not overly sweet and the batter has a great texture. The Almond and the pancake were popular desserts.
The service there is very good. Perhaps it may be due to the fact that we have connections and we were in the VIP room, or it could be because we spent a huge amount of money. The plates are changed at regular intervals and each dish is served in individual portions on the plates. It is a very personalized service and they also do not short-change the amount of food entitled to us. We had only 8 persons at our table but they still served enough for 10 people, which is the usual number of people at a table. There are also glass square plates underneath the usual plates used to serve the food, a very clean and zen-like form of cutlery used at the table.
More cooking experiments
I tried to make Honey-glazed Baby Carrots but I did not add enough honey to make it coat all the carrots. Then I tried to make Sambal Blacan Vegetables but again, my lack of adequate proportions was my weakness. I did not add enough sugar. vegetables and chilli to offset the blacan I used. Onion Omelette was next on my list. I fried the onions for too long till they were burnt and the omelette was too thin. Lastly, Cream of Mushroom was the next one. This one seemed the best out of all the dishes I tried this day. The garlic did not taste as strong probably due to the thyme leaves I added. They actually tasted rather good. I did not add enough mushrooms and stock though. On the contrary, too much salt was used. More pepper would not have hurt too.
On an earlier date, I made Prawn Toast and again, too much salt was used. It tasted generally good though. I used Ching-He Huang's recipe which she demonstrated on Daily Chefs. I also did French Toast which was perfect, only because I decided to add in sugar at the last minute to get that sweet taste. Next on the toast list was Garlic Toast. I used margarine and this made the spread taste salty. The garlic could have been minced to a finer texture. The bread was not really toasted till brown. I guess it must have been due to my toaster, which I can't do anything much about, unless I get a new one. The last item was Prawn Salad which I thought of by myself. It is basically made up of boiled prawns, diced apples and raisins mixed together in Thousand Island dressing. It tasted rather good too, except that I may have overcooked the prawns.
I decided to stir- fry Dou Miao with garlic but it tasted crunchy, which it should not have. Any feedback on the reason why it tasted like that? I also tried to boil chicken soup but I should have added more red dates and had run out of dried longan. It tasted a little bitter. Also, it was a little too thick. I should have added more water.
On an earlier date, I made Prawn Toast and again, too much salt was used. It tasted generally good though. I used Ching-He Huang's recipe which she demonstrated on Daily Chefs. I also did French Toast which was perfect, only because I decided to add in sugar at the last minute to get that sweet taste. Next on the toast list was Garlic Toast. I used margarine and this made the spread taste salty. The garlic could have been minced to a finer texture. The bread was not really toasted till brown. I guess it must have been due to my toaster, which I can't do anything much about, unless I get a new one. The last item was Prawn Salad which I thought of by myself. It is basically made up of boiled prawns, diced apples and raisins mixed together in Thousand Island dressing. It tasted rather good too, except that I may have overcooked the prawns.
I decided to stir- fry Dou Miao with garlic but it tasted crunchy, which it should not have. Any feedback on the reason why it tasted like that? I also tried to boil chicken soup but I should have added more red dates and had run out of dried longan. It tasted a little bitter. Also, it was a little too thick. I should have added more water.
Putu Piring
This Malay snack is actually steamed rice flour cakes filled with palm sugar. It was a childhood treat for me as I used to buy it from the coffeeshop next to Watsons in Serangoon Gardens. This Malay lady used to make it on the spot and I can still remember the individual silver containers with the cakes inside. The delicious smell and the hot steam are also in my consciousness.
I had another opportunity to eat it again when I went to Kampong Glam about a couple of years back. I actually waited for it to be made by walking around the area twice before returning to the coffeeshop. I recommended it to my friends too. I felt as if I was in gourmet heaven when I had my first bite of it. :)
I had another opportunity to eat it again when I went to Kampong Glam about a couple of years back. I actually waited for it to be made by walking around the area twice before returning to the coffeeshop. I recommended it to my friends too. I felt as if I was in gourmet heaven when I had my first bite of it. :)
Food scares
There have been many food scares on a global scale. It seems rather difficult to ensure one eats the right food without falling ill. Too much of a good thing can turn out to be bad, as in the case of a woman who drank 7 litres of water and lost her sight.
Prima Deli's chocolate cakes had caused 106 people to fall ill, Pringles's Grilled BBQ Potato Chips sold in Taiwan were found to contain a cancer-causing agent and chocolates sold in Japan's famous Ishiya Chocolate Factory were found to have an expiry date that was past. Mad cow disease, bird flu and pesticides used in the growing of vegetables are also other phenomena.
I myself had contracted food poisoning on two occasions. I had eaten food that was sold in unhygienic surroundings and had not been reheated.
Now in London, it has been reported that french fries can not only cause obesity but also double the risk of cancer in females. The article also mentions potato chips and food that has been grilled, roasted and fried as other culprits. Steamed or boiled food seems rather tasteless if these methods of cooking have to be removed. Bread is another danger. I love to eat buns. I don't know how I'm going to swear off them. What about Baked Potato, Grilled Chicken Chop, Chicken Satay and Chicken Cutlet? Bacon and ham are included too.
Sigh, it looks like I have to not only adjust my eating habits but also my cooking habits.
Prima Deli's chocolate cakes had caused 106 people to fall ill, Pringles's Grilled BBQ Potato Chips sold in Taiwan were found to contain a cancer-causing agent and chocolates sold in Japan's famous Ishiya Chocolate Factory were found to have an expiry date that was past. Mad cow disease, bird flu and pesticides used in the growing of vegetables are also other phenomena.
I myself had contracted food poisoning on two occasions. I had eaten food that was sold in unhygienic surroundings and had not been reheated.
Now in London, it has been reported that french fries can not only cause obesity but also double the risk of cancer in females. The article also mentions potato chips and food that has been grilled, roasted and fried as other culprits. Steamed or boiled food seems rather tasteless if these methods of cooking have to be removed. Bread is another danger. I love to eat buns. I don't know how I'm going to swear off them. What about Baked Potato, Grilled Chicken Chop, Chicken Satay and Chicken Cutlet? Bacon and ham are included too.
Sigh, it looks like I have to not only adjust my eating habits but also my cooking habits.
Solo cooking
Tan Hsueh Yun wrote an article on cooking in the Sunday papers and this article makes her a woman after my own heart. I do a lot of cooking whenever my parents are out of town and the washing up does seem daunting. However, I strive to wash the dishes as I go along, so that when I've finished cooking, a smaller pile of dirty dishes is waiting for me.
I cook for my friends and thank goodness they have not fallen ill from my food since some dishes are made for the first time! It gives me a warm feeling whenever I get positive comments about my food. I fared badly in Home Economics as a student, having scored the lowest grade among my fellow classmates in our Secondary 4 year. These reviews boost my confidence too. I enjoy cooking for those I love and it is a way of showing my love.
I cook for myself too and the advantage is that I can control the amount of seasonings in the process. Less salt is high on my agenda. I do make simple dishes so that there is less work to be done and when I don't know what to cook with the ingredients I have, I refer to the Internet for recipes or borrow cookery books from the library for some ideas. Sometimes when I'm lazy to use the stove yet again, I use the toaster. Of course, fatigue is not a dominant reason for me as compared to Hsueh Yun, since my job has flexible hours.
I put my food on pretty plates and despite the solitary company, I feel as if I'm sitting daintily in a restaurant, savouring the whole ambience of eating. It's the psychological effect of the plates.
She mentioned making a tomato-based pasta sauce from scratch. I'm a user of convenience food and my sauce is usually the bottled type. I'm not sure if I can spend 45 minutes stirring chopped tomatoes in a saucepan. I usually just add fresh ingredients to the bottled sauce. Still, a tomato-based sauce sounds easier to make than a cream-based sauce.
I cook for my friends and thank goodness they have not fallen ill from my food since some dishes are made for the first time! It gives me a warm feeling whenever I get positive comments about my food. I fared badly in Home Economics as a student, having scored the lowest grade among my fellow classmates in our Secondary 4 year. These reviews boost my confidence too. I enjoy cooking for those I love and it is a way of showing my love.
I cook for myself too and the advantage is that I can control the amount of seasonings in the process. Less salt is high on my agenda. I do make simple dishes so that there is less work to be done and when I don't know what to cook with the ingredients I have, I refer to the Internet for recipes or borrow cookery books from the library for some ideas. Sometimes when I'm lazy to use the stove yet again, I use the toaster. Of course, fatigue is not a dominant reason for me as compared to Hsueh Yun, since my job has flexible hours.
I put my food on pretty plates and despite the solitary company, I feel as if I'm sitting daintily in a restaurant, savouring the whole ambience of eating. It's the psychological effect of the plates.
She mentioned making a tomato-based pasta sauce from scratch. I'm a user of convenience food and my sauce is usually the bottled type. I'm not sure if I can spend 45 minutes stirring chopped tomatoes in a saucepan. I usually just add fresh ingredients to the bottled sauce. Still, a tomato-based sauce sounds easier to make than a cream-based sauce.
Herbal desserts
Foong Woei Wan recommended some places which sold Chinese desserts to be consumed especially on a hot summer's day. The Pear Soup at $3.80 sounds cheap and worth trying. I'm also a fan of these sweet and refreshing desserts. I have a few favourite outlets to get them from.
Chinatown is famous for these. There is a small shop that offers Sesame Cream and Walnut Cream among its many items. I can't remember its name but it has opened another outlet in Basement One of Bishan's Junction 8. Majestic Building has a Chinese medical store on the first floor which has very good Herbal Jelly. It is a big portion and would be ideal for two people.
My personal favourite is Chong Hoe Medical Store(next to MacDonald's) in Serangoon Gardens. It has a glass cabinet with various desserts. I usually purchase Snow Jelly Dessert, Rose Chrysanthemum Tea, Ginseng Snow Jelly Dessert and Chuan Bei Almond Drink. Most of them are contained in plastic cups with lids but some are in bottles. The price ranges from $2.50 to $6.
Chinatown is famous for these. There is a small shop that offers Sesame Cream and Walnut Cream among its many items. I can't remember its name but it has opened another outlet in Basement One of Bishan's Junction 8. Majestic Building has a Chinese medical store on the first floor which has very good Herbal Jelly. It is a big portion and would be ideal for two people.
My personal favourite is Chong Hoe Medical Store(next to MacDonald's) in Serangoon Gardens. It has a glass cabinet with various desserts. I usually purchase Snow Jelly Dessert, Rose Chrysanthemum Tea, Ginseng Snow Jelly Dessert and Chuan Bei Almond Drink. Most of them are contained in plastic cups with lids but some are in bottles. The price ranges from $2.50 to $6.
Street food or xiao chi again
My parents had just returned from Taiwan and I was discussing street food with my mum. There's a famous night market called Shilin and it has branched out into Singapore, making popular certain types of food. She was unaware of the franchises here and I told her that I had been introduced to its Extra Large Chicken Chop about 4 years ago. She said she tried it in Taiwan and it tasted good. Her friends tasted the Oyster Mee Suah. The Chicken Chop costs her $2.50 in Singapore dollars over in Taiwan but here, it costs me $3. Hmm, import cost?
Chippy is an outlet selling snacks from England. Fish and Chips is wrapped in newspaper, like the real deal. The highlight though is Fried Mars Bar, where the chocolate is deep-fried in batter, a sinful indulgence. I tried the Curry Mayonnaise Chicken Chop. The name sounds better though. The chicken is generously coated in curry mayonnaise sauce but unfortunately tastes rather soggy.
Over the weekend, Today the newspaper had an article on street food. An interesting snack that caught my eye is: French fry-coated hotdog. Takopachi Balls is my all-time favourite snack. Even with my arthritis, it is one of the snacks I don't swear off. I've sworn off Shilin's Chicken Chop though. It tastes good but is very unhealthy.
The article featured some unusual snacks too. Taiwan has Pig's Blood Cake as well. I can eat Pig's Blood on its own and cooked in soup, but not mixed with glutinous rice before being coated with peanut powder and cilantro. Philippines has Embryo Eggs, which is rather cruel to eat. There's a half-developed fowl inside the egg. Morocco has Snails. I'm not crazy over them though I've tried French Escargots. Spain's Rolled Wafers look rather appetizing on the contrary. They look like Love Letter Biscuits which we eat at Chinese New Year.
Chippy is an outlet selling snacks from England. Fish and Chips is wrapped in newspaper, like the real deal. The highlight though is Fried Mars Bar, where the chocolate is deep-fried in batter, a sinful indulgence. I tried the Curry Mayonnaise Chicken Chop. The name sounds better though. The chicken is generously coated in curry mayonnaise sauce but unfortunately tastes rather soggy.
Over the weekend, Today the newspaper had an article on street food. An interesting snack that caught my eye is: French fry-coated hotdog. Takopachi Balls is my all-time favourite snack. Even with my arthritis, it is one of the snacks I don't swear off. I've sworn off Shilin's Chicken Chop though. It tastes good but is very unhealthy.
The article featured some unusual snacks too. Taiwan has Pig's Blood Cake as well. I can eat Pig's Blood on its own and cooked in soup, but not mixed with glutinous rice before being coated with peanut powder and cilantro. Philippines has Embryo Eggs, which is rather cruel to eat. There's a half-developed fowl inside the egg. Morocco has Snails. I'm not crazy over them though I've tried French Escargots. Spain's Rolled Wafers look rather appetizing on the contrary. They look like Love Letter Biscuits which we eat at Chinese New Year.
Final followup on new cooking experiments
On my last day of cooking, I went for something simpler. I made Pasta Alfredo. I boiled Fuscili and teamed it with a cream-based sauce, in which I had added chicken, peas and golden mushrooms. I had marinated the chicken in salt, pepper and olive oil before frying it with the peas and mushrooms. I didn't marinate the chicken the last time I made this dish and it tasted rather fine. This time round, I decided to and the marinate was an asset to the dish. I had a positive review on this dish.
Second followup on new cooking experiments
I attempted to make another 3 dishes. I had to get the ingredients first and one of my greatest flaws in cooking is that I inaccurately measure the proportion of ingredients required in a dish. I had gone to NTUC to get some bacon and believe I annoyed the counter staff member. I first asked for 6 slices and reduced my request to 2 instead. This was fine but then I asked for another 6 slices after checking my other ingredients. I apologised at least twice after that. His face wasn't exactly that fine. *blush*
I tried to make French Toast but it didn't taste like it. So I was down by 1 dish. Thank goodness my other 2 dishes were good. Fruit Omelette is made with eggs, salt, pepper and water. Then the mixture is made into an omelette with a little butter. Just before serving, kiwi and grape slices are piled on one half of the omelette before flipping the other half over it. It was my first try. Bacon Wraps followed thereafter with minced prawn and golden mushrooms wrapped in streaky bacon slices. No oil and seasoning is needed since the bacon has fat and is salty. It was difficult to retain the prawn and mushrooms in the bacon even with toothpicks to secure it. Perhaps I had added too much.
I'm proud of my improved cooking performance. It was my first attempt at making an omelette and I succeeded. Also, I didn't burn the bacon. As long as I follow the recipe, I will be fine. Of course, I must constantly check the process whilst cooking as well. What I've to work on is my measurement of ingredients. The expiry dates of ingredients as well as the hygiene level employed while cooking are also essential. I had to throw away a piece of steak because it was supposed to have been consumed way earlier. Hygiene is something necessary especially when cooking for other people. You don't want them to get food poisoning from your cooking!
I tried to make French Toast but it didn't taste like it. So I was down by 1 dish. Thank goodness my other 2 dishes were good. Fruit Omelette is made with eggs, salt, pepper and water. Then the mixture is made into an omelette with a little butter. Just before serving, kiwi and grape slices are piled on one half of the omelette before flipping the other half over it. It was my first try. Bacon Wraps followed thereafter with minced prawn and golden mushrooms wrapped in streaky bacon slices. No oil and seasoning is needed since the bacon has fat and is salty. It was difficult to retain the prawn and mushrooms in the bacon even with toothpicks to secure it. Perhaps I had added too much.
I'm proud of my improved cooking performance. It was my first attempt at making an omelette and I succeeded. Also, I didn't burn the bacon. As long as I follow the recipe, I will be fine. Of course, I must constantly check the process whilst cooking as well. What I've to work on is my measurement of ingredients. The expiry dates of ingredients as well as the hygiene level employed while cooking are also essential. I had to throw away a piece of steak because it was supposed to have been consumed way earlier. Hygiene is something necessary especially when cooking for other people. You don't want them to get food poisoning from your cooking!
Followup on new cooking experiments
My Pasta with Baby Kailan in lemon juice had a different taste in comparison with the usually heavy-sauced pastas I eat. The different flavours were fresher and stronger, yet they mingled well with one another. I had added strawberries as well and the whole dish looked very colourful as well as visually appealing. My Pizza Burgers were good. The chopped mushroom and green peppers retained their own tastes but complemented the melted cheese. It was really a filling meal though the portions weren't big. I could have added more cheese though.
My Chocolate Caramel Crispy Cakes were good too. I was a little sceptical to give them to my friends, as this was my first try, but I had the correct ingredients and convinced myself that it wouldn't taste too bad if I religiously followed the method. Thank goodness I was right. Celeste liked them and even asked for the recipe. :) My Melting Moments scored like the last time. This time round, I did almost everything on my own, with needed advice and help from Frances and my neighbour though. The cookies turned out fine. They tasted light and not too buttery. I'm especially heartened by this recipe.
The Chicken Breast with Cheese and Mushrooms was healthy and a blast too. I added less salt during the marinating process and topped the chicken with more cheese, lessons I had learnt earlier. I served the leftover mushrooms and green pepper, which had been lightly sauteed, as side dishes. It was a satisfying and filling meal, causing me to have only 2 slices of ham and grapes for my dinner. :)
My Chocolate Caramel Crispy Cakes were good too. I was a little sceptical to give them to my friends, as this was my first try, but I had the correct ingredients and convinced myself that it wouldn't taste too bad if I religiously followed the method. Thank goodness I was right. Celeste liked them and even asked for the recipe. :) My Melting Moments scored like the last time. This time round, I did almost everything on my own, with needed advice and help from Frances and my neighbour though. The cookies turned out fine. They tasted light and not too buttery. I'm especially heartened by this recipe.
The Chicken Breast with Cheese and Mushrooms was healthy and a blast too. I added less salt during the marinating process and topped the chicken with more cheese, lessons I had learnt earlier. I served the leftover mushrooms and green pepper, which had been lightly sauteed, as side dishes. It was a satisfying and filling meal, causing me to have only 2 slices of ham and grapes for my dinner. :)
New cooking experiments
My parents are away, leaving me to plan my meals. I wanted to cook something different instead of the usual pasta. I cooked Sauteed Marinated Chicken Breast with Tempura Eggplant.
It was a near success. I marinated the chicken in salt, pepper, olive oil and lemon juice before sauteing it. However, I had added too much salt and so I complemented it with chilli and tomato sauces. The eggplant was good. The mushy texture contrasted very well with the crisp and slightly thick layer of cornflour over the eggplant chunks. I paired them with some strawberries and red grapes to make the whole meal look like a gourmet entree.
I have more plans over the next few days. It's Pasta with Baby Kailan in lemon juice and Pizza Burger today. I boil the pasta and kailan before mixing them with lemon juice, light and healthy. For dinner, I will fry the button mushroom slices and chopped green pepper in olive oil before placing them on top of the 2 halves of the burger bun. Then I will sprinkle mozzarella cheese over the combination before finally toasting them.
I also plan to try out a recipe from Nigella Feasts the cooking programme. Mars Bars and butter are melted in a saucepan before being mixed with cornflakes in the same pan. Then the combination is placed in individual patty cases and then refrigerated for an hour. I will make Melting Moments as well, where self-raising flour, butter and eggs are combined into a dough and then individually placed on a baking tray. The cookie dough will then be topped with diced cherries or coloured rice.
The following day's lunch will see me marinating a piece of chicken breast in salt, pepper and olive oil before sauteing it. Then I will saute button mushroom slices and place them on the chicken before topping the combination with mozzarella cheese and toasting it.
I will continue to update you on the remainder of my cooking plans when I think of them. :)
It was a near success. I marinated the chicken in salt, pepper, olive oil and lemon juice before sauteing it. However, I had added too much salt and so I complemented it with chilli and tomato sauces. The eggplant was good. The mushy texture contrasted very well with the crisp and slightly thick layer of cornflour over the eggplant chunks. I paired them with some strawberries and red grapes to make the whole meal look like a gourmet entree.
I have more plans over the next few days. It's Pasta with Baby Kailan in lemon juice and Pizza Burger today. I boil the pasta and kailan before mixing them with lemon juice, light and healthy. For dinner, I will fry the button mushroom slices and chopped green pepper in olive oil before placing them on top of the 2 halves of the burger bun. Then I will sprinkle mozzarella cheese over the combination before finally toasting them.
I also plan to try out a recipe from Nigella Feasts the cooking programme. Mars Bars and butter are melted in a saucepan before being mixed with cornflakes in the same pan. Then the combination is placed in individual patty cases and then refrigerated for an hour. I will make Melting Moments as well, where self-raising flour, butter and eggs are combined into a dough and then individually placed on a baking tray. The cookie dough will then be topped with diced cherries or coloured rice.
The following day's lunch will see me marinating a piece of chicken breast in salt, pepper and olive oil before sauteing it. Then I will saute button mushroom slices and place them on the chicken before topping the combination with mozzarella cheese and toasting it.
I will continue to update you on the remainder of my cooking plans when I think of them. :)
recipes galore
Lime (or lemon) Infused Breaded Chicken by metooka7
(The chicken is moist and bursting with flavor! I hope you like it!)
skinless, boneless chicken breast fillets
zest of one or two limes (lemons) - or both, hey go crazy!
juice of one or two limes (lemons) - ya know....
2 tablespoons breadcrumbs
2 tablespoons parmesan cheese (fresh kind not necessary)
salt to taste (I salt the chicken beforehand as well...)
pepper to taste
1/2 tsp olive oil
Method:
Preheat oven to 350 degrees F.
Cut your fillets into as many strips as you can. Cut those even smaller if you prefer smaller pieces of chicken.
Prepare your crumb topping by mixing the cheese, zest, salt and pepper, to taste.
Dunk each piece in a bowl full of the preferred citrus juice. (The other night I had both!) Really drench it.
Then dunk it into the bread crumb mixture. Really coat it and don't be afraid to have some crumb falling off.
Put the chicken in a lightly oiled aluminum baking pan (or whatever you use to bake chicken). If you have any crumb left then pick it up with your fingers (this is the fun part) and push it into the chicken in the pan.
Drizzle any remaining juices on the chicken.
Put it in the oven and bake uncovered for about 20-25 minutes. The chicken shouldn't be undone at this point, but check just to make sure.
Depending on the bread crumbs you use, you may or may not get a golden color.
I tend to stick the pan into the broiler for no more than 2 minutes to get a bit of a crunchy top.
(Serve as you wish. One night I had it with a simple tomato mint salad. Another I had couscous...
Or you could make a lime-garlic mayonnaise and stick it all with a piece of lettuce in a wrap. Have fun with it!)
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chicken in batter with sweet chilli syrup by lilmems
(chicken breast in a crispy light batter deep fried and dipped in the chilli sweet syrup)
4 chicken breasts
egg whites
plain flour
cold water
pinch of salt
soy sauce
for the sweet chilli sauce:
water
caster sugar
red wine vinegar
fish sauce
oyster sauce
2 fresh red chillies
Method:
Cut the chicken breast into cubes and put to one side. In another bowl mix 2 egg whites with 3tbs of cold water and the pinch of salt, then mix with the plain flour till it looks like Yorkshire Pudding batter but a bit thicker so it will coat the chicken.
In a pan mix together 2 tbls of all the sauces: the soy sauce , sweet chilli sauce, water, red wine vinegar , fish sauce , oyster sauce and add 4 tbls of caster sugar. Chop the fresh red chillies and put on the heat and bring to the boil and boil for about 5-10 mins till it looks like it's getting like syrup. Pour out into a small dish and leave to cool. This should thicken more as it cools. As the syrup is cooling, get the chicken and add it to the batter and mix so all the chicken is coated. Drop a few pieces into hot oil and fry till golden and turn out onto paper. Dip in the syrup and eat. This recipe works well with king prawns too.
(The chicken is moist and bursting with flavor! I hope you like it!)
skinless, boneless chicken breast fillets
zest of one or two limes (lemons) - or both, hey go crazy!
juice of one or two limes (lemons) - ya know....
2 tablespoons breadcrumbs
2 tablespoons parmesan cheese (fresh kind not necessary)
salt to taste (I salt the chicken beforehand as well...)
pepper to taste
1/2 tsp olive oil
Method:
Preheat oven to 350 degrees F.
Cut your fillets into as many strips as you can. Cut those even smaller if you prefer smaller pieces of chicken.
Prepare your crumb topping by mixing the cheese, zest, salt and pepper, to taste.
Dunk each piece in a bowl full of the preferred citrus juice. (The other night I had both!) Really drench it.
Then dunk it into the bread crumb mixture. Really coat it and don't be afraid to have some crumb falling off.
Put the chicken in a lightly oiled aluminum baking pan (or whatever you use to bake chicken). If you have any crumb left then pick it up with your fingers (this is the fun part) and push it into the chicken in the pan.
Drizzle any remaining juices on the chicken.
Put it in the oven and bake uncovered for about 20-25 minutes. The chicken shouldn't be undone at this point, but check just to make sure.
Depending on the bread crumbs you use, you may or may not get a golden color.
I tend to stick the pan into the broiler for no more than 2 minutes to get a bit of a crunchy top.
(Serve as you wish. One night I had it with a simple tomato mint salad. Another I had couscous...
Or you could make a lime-garlic mayonnaise and stick it all with a piece of lettuce in a wrap. Have fun with it!)
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chicken in batter with sweet chilli syrup by lilmems
(chicken breast in a crispy light batter deep fried and dipped in the chilli sweet syrup)
4 chicken breasts
egg whites
plain flour
cold water
pinch of salt
soy sauce
for the sweet chilli sauce:
water
caster sugar
red wine vinegar
fish sauce
oyster sauce
2 fresh red chillies
Method:
Cut the chicken breast into cubes and put to one side. In another bowl mix 2 egg whites with 3tbs of cold water and the pinch of salt, then mix with the plain flour till it looks like Yorkshire Pudding batter but a bit thicker so it will coat the chicken.
In a pan mix together 2 tbls of all the sauces: the soy sauce , sweet chilli sauce, water, red wine vinegar , fish sauce , oyster sauce and add 4 tbls of caster sugar. Chop the fresh red chillies and put on the heat and bring to the boil and boil for about 5-10 mins till it looks like it's getting like syrup. Pour out into a small dish and leave to cool. This should thicken more as it cools. As the syrup is cooling, get the chicken and add it to the batter and mix so all the chicken is coated. Drop a few pieces into hot oil and fry till golden and turn out onto paper. Dip in the syrup and eat. This recipe works well with king prawns too.
Jack's Place again and more recipes!
I ate the Brownie with Ice Cream at the Ang Mo Kio branch. It was as good as the one at Serangoon Gardens's Country Manna. The different temperatures of the brownie and the vanilla ice cream contrasted wonderfully when put together in the mouth. The portions were small enough for me and the brownie was not too sweet. There was a sprinkling of chopped nuts on top too.
I tried the Grilled Boneless Chicken Chop at Jack's and the impressive bit about it is the amount of skin that comes with it. There is very little and just a thin layer of it, with lots of meat. It reflects the choice of meat that the restaurant makes when purchasing supplies for the kitchen.
Spaghetti with Herb and Tomato
(Makes 4 servings)
1 lb spaghetti
Olive oil
2 cloves garlic, minced
1/2 yellow onion, diced
3 tomatoes, diced
3 tablespoons tomato paste
1/4 cup white wine
a handful of freshly chopped herbs, such as basil and italian parsley
breadcrumbs, lightly toasted
parmesan cheese
Directions
Bring a large pot of salted water to a boil. Add spaghetti and cook until al-dente.
While pasta is cooking, preheat a few tablespoons of olive oil in a large skillet. Add onion and garlic and cook for 2-3 minutes or until fragrant. Add tomato paste and stir to combine. Add white wine and diced tomatoes, and simmer for 5-6 minutes or until tomatoes begin to break down. Stir in chopped herbs and cook for an additional 1-2 minutes. Season with salt and pepper, to taste.
Drain pasta, reserving some of the pasta water. Add pasta to sauce pan and stir until well coated, adding a bit of reserved pasta water if necessary.
Plate and top with a few tablespoons of toasted breadcrumbs, a sprinkle of parmesan, and a drizzle of olive oil.
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Mango & Avocado Spring Rolls with Peanut Sauce
(Makes 2-3 servings)
1 tablespoon rice vinegar
1 tablespoon sugar
1 seedless cucumber, cut into matchsticks
2 carrots, peeled and shredded
1 avocado, sliced and tossed with lime juice
1 cup lettuce, shredded
fresh basil, chopped
fresh cilantro, chopped
1 package cellophane noodles
Rice paper wrappers
Directions
Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside.
Soften a rice wrapper in hot water. Arrange a small amount of noodles and other filling items on wrapper, and gently roll. Repeat with remaining wrappers until filling ingredients are gone. Slice carefully with serrated knife on a bias. Drizzle (or dip in) peanut sauce, and serve.
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Vegetable Fajitas
(Serves 2 to 3)
Onion - 1, medium size , Sliced thinly
Red Bell Pepper - 1/2, seeded and flesh sliced thinly
Green Bell Pepper - 1/2, seeded and flesh sliced thinly
Yellow Bell Pepper - 1/2, seeded and flesh sliced thinly
Mushrooms - 8 ounces, sliced
Red Chilli Powder - 1/4 to 1/2 tsp
Cumin Powder - 1/4 tsp
Zucchini - 1/2, cut into 2 inch strips
Canola oil - 3 tsp
Salt and pepper for seasoning
Method
Mix oil, chilli powder, cumin powder, salt and vegetables. Marinade for 15 to 20 minutes. Set aside.
Heat a wok and fry vegetable on high heat for 5 to 6 minutes until the mushrooms and vegetables are just tender. Season with salt and pepper.
Spoon the filling onto each tortilla and roll up. Garnish with cilantro and serve with lime wedges.
To serve - 4 to 6 wheat or flour tortillas, cilantro, lime wedges and gaucamole.
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Grilled eggplant
Warm a ridged grill pan over low to moderate heat. Once it is warm, brush with oil. Place eggplant halves, cut side down, on the pan, and leave to cook for 5 minutes or so, until the skin on the upper side has changed colour from purple-black to chestnut brown, and the cut side is striped black or dark brown. Turn the eggplants on to their skin side at this stage, and leave to cook for another 4 or 5 minutes, until the skin side is striped, and the body of the eggplant is floppy and much thinner than it was before cooking - you can really tell that they collapse internally when done. All the cooking times will vary by how hot your stove is - go by the appearance of the eggplant, rather than by the minutes given here, because if they're underdone they'll be rubbery. Don't worry if the eggplants look dry as they cook - they will soak up the dressing and be fine.
I tried the Grilled Boneless Chicken Chop at Jack's and the impressive bit about it is the amount of skin that comes with it. There is very little and just a thin layer of it, with lots of meat. It reflects the choice of meat that the restaurant makes when purchasing supplies for the kitchen.
Spaghetti with Herb and Tomato
(Makes 4 servings)
1 lb spaghetti
Olive oil
2 cloves garlic, minced
1/2 yellow onion, diced
3 tomatoes, diced
3 tablespoons tomato paste
1/4 cup white wine
a handful of freshly chopped herbs, such as basil and italian parsley
breadcrumbs, lightly toasted
parmesan cheese
Directions
Bring a large pot of salted water to a boil. Add spaghetti and cook until al-dente.
While pasta is cooking, preheat a few tablespoons of olive oil in a large skillet. Add onion and garlic and cook for 2-3 minutes or until fragrant. Add tomato paste and stir to combine. Add white wine and diced tomatoes, and simmer for 5-6 minutes or until tomatoes begin to break down. Stir in chopped herbs and cook for an additional 1-2 minutes. Season with salt and pepper, to taste.
Drain pasta, reserving some of the pasta water. Add pasta to sauce pan and stir until well coated, adding a bit of reserved pasta water if necessary.
Plate and top with a few tablespoons of toasted breadcrumbs, a sprinkle of parmesan, and a drizzle of olive oil.
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Mango & Avocado Spring Rolls with Peanut Sauce
(Makes 2-3 servings)
1 tablespoon rice vinegar
1 tablespoon sugar
1 seedless cucumber, cut into matchsticks
2 carrots, peeled and shredded
1 avocado, sliced and tossed with lime juice
1 cup lettuce, shredded
fresh basil, chopped
fresh cilantro, chopped
1 package cellophane noodles
Rice paper wrappers
Directions
Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside.
Soften a rice wrapper in hot water. Arrange a small amount of noodles and other filling items on wrapper, and gently roll. Repeat with remaining wrappers until filling ingredients are gone. Slice carefully with serrated knife on a bias. Drizzle (or dip in) peanut sauce, and serve.
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Vegetable Fajitas
(Serves 2 to 3)
Onion - 1, medium size , Sliced thinly
Red Bell Pepper - 1/2, seeded and flesh sliced thinly
Green Bell Pepper - 1/2, seeded and flesh sliced thinly
Yellow Bell Pepper - 1/2, seeded and flesh sliced thinly
Mushrooms - 8 ounces, sliced
Red Chilli Powder - 1/4 to 1/2 tsp
Cumin Powder - 1/4 tsp
Zucchini - 1/2, cut into 2 inch strips
Canola oil - 3 tsp
Salt and pepper for seasoning
Method
Mix oil, chilli powder, cumin powder, salt and vegetables. Marinade for 15 to 20 minutes. Set aside.
Heat a wok and fry vegetable on high heat for 5 to 6 minutes until the mushrooms and vegetables are just tender. Season with salt and pepper.
Spoon the filling onto each tortilla and roll up. Garnish with cilantro and serve with lime wedges.
To serve - 4 to 6 wheat or flour tortillas, cilantro, lime wedges and gaucamole.
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Grilled eggplant
| 10 Japanese eggplants (aubergines), halved lengthwise |
| olive oil |
| juice of a large lemon |
| sea salt |
| 1 long red chilli, seeds and membranes removed, finely chopped |
| 1 garlic clove, very finely chopped |
| 1/2 bunch mint, leaves picked and chopped |
| feta cheese |
Warm a ridged grill pan over low to moderate heat. Once it is warm, brush with oil. Place eggplant halves, cut side down, on the pan, and leave to cook for 5 minutes or so, until the skin on the upper side has changed colour from purple-black to chestnut brown, and the cut side is striped black or dark brown. Turn the eggplants on to their skin side at this stage, and leave to cook for another 4 or 5 minutes, until the skin side is striped, and the body of the eggplant is floppy and much thinner than it was before cooking - you can really tell that they collapse internally when done. All the cooking times will vary by how hot your stove is - go by the appearance of the eggplant, rather than by the minutes given here, because if they're underdone they'll be rubbery. Don't worry if the eggplants look dry as they cook - they will soak up the dressing and be fine.
Have a largish bowl ready to the side containing the lemon juice, a tablespoon of olive oil, a pinch of sea salt, the chilli and garlic, whisked briefly together. As the eggplants come off the grill, put them in this dish and toss them with the dressing.
Once all the eggplants are cooked and dressed, add the mint to the bowl and toss again. Crumble feta cheese over before serving. They are great warm, but could be left to sit and then eaten at room temperature.My food encounters
I love eating at Michelle's aunty's house. She uses Basmati Rice which is not as filling as white rice. Her curries are not as spicy and oily as those bought from outside. Her okra is really done very nicely She cooked Fish Curry this time, using Ikan Tenggiri and adding in cardamon as one of the spices.
Then I went to Jack's Place at Ang Mo Kio for dinner. The garlic toast is really divine. I'm not a fan of garlic bread but the one at this restaurant is flavourful and soft. The usual types of garlic toast are hard and crisp. Their Garden Salad is full of different kinds of vegetables and is a generous portion. There are sliced tomatoes, cucumbers, celery, onions, green and red peppers, as well as lettuce leaves. A separate dish of thousand island dressing is served together with it.
I like this particular branch too. It has a quiet and cosy ambience that allows you to catch up with your dinner partner or just relax after a long day at work. Of course, this is more accessible if there are no people waiting for tables. This branch has been around for a really long time too.
It's also a family restaurant at the same time. The menu has a kids' section, besides the usual categories of set meals, appetizers, soups, main courses divided into seafood and meat, and desserts. It tries to attract more customers with a wine section, a teatime combo category comprising of coffees and cakes, and even a section for students at lower prices. :)
Then I went to Jack's Place at Ang Mo Kio for dinner. The garlic toast is really divine. I'm not a fan of garlic bread but the one at this restaurant is flavourful and soft. The usual types of garlic toast are hard and crisp. Their Garden Salad is full of different kinds of vegetables and is a generous portion. There are sliced tomatoes, cucumbers, celery, onions, green and red peppers, as well as lettuce leaves. A separate dish of thousand island dressing is served together with it.
I like this particular branch too. It has a quiet and cosy ambience that allows you to catch up with your dinner partner or just relax after a long day at work. Of course, this is more accessible if there are no people waiting for tables. This branch has been around for a really long time too.
It's also a family restaurant at the same time. The menu has a kids' section, besides the usual categories of set meals, appetizers, soups, main courses divided into seafood and meat, and desserts. It tries to attract more customers with a wine section, a teatime combo category comprising of coffees and cakes, and even a section for students at lower prices. :)
Changes in my diet
I found this interesting recipe as I pore over blogs especially to do with food and diet. It is easy to follow and looks delicious too. It is from www.stoptheride.net. I'll probably stir-fry the vegetables in olive oil before letting it simmer in the form of a stew.
Mediterranean Stew
1 onion, sliced
6 cloves of garlic, minced
4 carrots, peeled chopped in 1/3
5 medium yellow tomatoes, quartered
12 Roma tomatoes, quartered
2 small eggplant, cut in one inch pieces
2 banana peppers, minced
2 handfuls of green beans
12 fresh basil leaves
1 tsp fresh rosemary
2 TB sugar
salt and pepper to taste
Put it all in the crock pot and cook on high for four hours.
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Basically, it is rather interesting to surf for information on food. I come across some fascinating knowledge like a video on a morning show that is on 5 different ways to cook okra. I found one recipe appealing. It is combining corn kernels and bacon with sliced okra. Colourful and easy!
Mediterranean Stew
1 onion, sliced
6 cloves of garlic, minced
4 carrots, peeled chopped in 1/3
5 medium yellow tomatoes, quartered
12 Roma tomatoes, quartered
2 small eggplant, cut in one inch pieces
2 banana peppers, minced
2 handfuls of green beans
12 fresh basil leaves
1 tsp fresh rosemary
2 TB sugar
salt and pepper to taste
Put it all in the crock pot and cook on high for four hours.
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Basically, it is rather interesting to surf for information on food. I come across some fascinating knowledge like a video on a morning show that is on 5 different ways to cook okra. I found one recipe appealing. It is combining corn kernels and bacon with sliced okra. Colourful and easy!
Food review
I went to the S-11 coffeeshop at Serangoon Central and there is a new stall selling boiled soups, claypot rice and porridge. It is next to the handmade noodles stall. I tried the meatball porridge and it is rather good.
The porridge is smooth, probably due to the flour added, and the meatballs are small but just nice in size for a small eater like I am. The portion in general is rather big and I feel filled after eating it.
The porridge is smooth, probably due to the flour added, and the meatballs are small but just nice in size for a small eater like I am. The portion in general is rather big and I feel filled after eating it.
Another 2 cookout sessions :)
I had another friend over to my place for lunch. This time, we took our time preparing the dishes. My friend cooked the spaghetti and the sauce. I prepared the peppers for the sauce as well as did the cocktail jelly. Unfortunately, I was engrossed in talking to her that I forgot to measure the amount of hot water for the jelly and just poured it in. That cost me the setting of the jelly. Some cups of jelly were still in liquid form while others had turned to ice. :S
A few days later, I cooked the remaining batch of spaghetti according to my friend's prior instructions. It worked. :) As for the sauce, I included minced garlic with my peppers and mushrooms before adding the sauce, to make it more fragrant. I wanted to fry chicken patties too but couldn't due to lack of time. Instead, I grilled them in the toaster for my subsequent meals but had some difficulty getting them cooked, because I wasn't familiar with the settings. :S
The last dish was really inspired by God. I had prayed about this cookout session on that morning because I was cooking for that friend for the first time as well as for my maid, who is a good cook. My original idea was just to fry shallots with sausage but at the last minute, I added tomato sauce, chilli, sugar and water.
It was delicious though it was my first time cooking this dish, but they felt I should have added sugar to the pasta sauce as it was a little sour. Oh well.
A few days later, I cooked the remaining batch of spaghetti according to my friend's prior instructions. It worked. :) As for the sauce, I included minced garlic with my peppers and mushrooms before adding the sauce, to make it more fragrant. I wanted to fry chicken patties too but couldn't due to lack of time. Instead, I grilled them in the toaster for my subsequent meals but had some difficulty getting them cooked, because I wasn't familiar with the settings. :S
The last dish was really inspired by God. I had prayed about this cookout session on that morning because I was cooking for that friend for the first time as well as for my maid, who is a good cook. My original idea was just to fry shallots with sausage but at the last minute, I added tomato sauce, chilli, sugar and water.
It was delicious though it was my first time cooking this dish, but they felt I should have added sugar to the pasta sauce as it was a little sour. Oh well.
Bishan's Cafe Cartel
I went there for dinner with a friend and I made a comparison of its Carbonara Pasta with that of the branch near to where I live. I enjoyed Bishan's version far more.
The pasta was extremely soft and moist. The cream sauce was more diluted and not so thick as a result. The bacon pieces were grilled to perfection, with their crisp-brown edges peeping out of the pasta. It was a dish that did not fill me to the point of extreme fullness, in comparison. I still had room for dessert.
I recommend Mississippi Mudpie. This dessert is equally good at both branches. It is a chocolate sponge cake served with vanilla ice-cream and whipped cream, topped with a caramel lolly. The contrast in the textures and temperatures of the cake and the ice-cream is just superb.
The pasta was extremely soft and moist. The cream sauce was more diluted and not so thick as a result. The bacon pieces were grilled to perfection, with their crisp-brown edges peeping out of the pasta. It was a dish that did not fill me to the point of extreme fullness, in comparison. I still had room for dessert.
I recommend Mississippi Mudpie. This dessert is equally good at both branches. It is a chocolate sponge cake served with vanilla ice-cream and whipped cream, topped with a caramel lolly. The contrast in the textures and temperatures of the cake and the ice-cream is just superb.
My own cookout session
I had three friends over at my place for lunch. I planned a mainly Western meal. We had Tuna Salad with Cherry Tomatoes, Pasta Carbonara, Fried Wantons, Shrimp Paste Chicken and Cocktail Jelly.
I made the salad and thankfully, they were happy with the portion, especially the generous amount of tuna. I added in lettuce leaves on the suggestion of Andrina and Mich. I tossed all the ingredients in mayonnaise. Mad was in charge of the pasta and the sauce. Mich did a really good job with the wantons. She's very adept in seasoning meats and she included generous portions of the pork in each wanton. I still remember her version of Fish and Chips at her place a long time back. She then taught me to fry the chicken and obviously, it tasted superb because of her supervision. Andrina prepared the jelly but I think we forgot to add in the sugar. I felt that the jelly tasted a little bland but it was my fault. I forgot to tell her to do so.
Halfway through the meal, I felt unwell and had to rest. The 3 of them were so sweet and understanding. They washed the dirty dishes and cleared the table. The place was spotless. Andrina even gave me a hot water bottle to make me feel better. They then occupied themselves with activities.
We made so much food that we could not finish the salad, pasta and jelly. I had them for my own meals subsequently. I decided to make Pasta Alfredo by adding in minced chicken and green peas. It tasted all right but by the time I ate it, I was already feeling tired of pasta.
I love cookout sessions with friends because I rarely get the chance to experiment with my obscure cooking skills. I look forward to the next one. :)
I made the salad and thankfully, they were happy with the portion, especially the generous amount of tuna. I added in lettuce leaves on the suggestion of Andrina and Mich. I tossed all the ingredients in mayonnaise. Mad was in charge of the pasta and the sauce. Mich did a really good job with the wantons. She's very adept in seasoning meats and she included generous portions of the pork in each wanton. I still remember her version of Fish and Chips at her place a long time back. She then taught me to fry the chicken and obviously, it tasted superb because of her supervision. Andrina prepared the jelly but I think we forgot to add in the sugar. I felt that the jelly tasted a little bland but it was my fault. I forgot to tell her to do so.
Halfway through the meal, I felt unwell and had to rest. The 3 of them were so sweet and understanding. They washed the dirty dishes and cleared the table. The place was spotless. Andrina even gave me a hot water bottle to make me feel better. They then occupied themselves with activities.
We made so much food that we could not finish the salad, pasta and jelly. I had them for my own meals subsequently. I decided to make Pasta Alfredo by adding in minced chicken and green peas. It tasted all right but by the time I ate it, I was already feeling tired of pasta.
I love cookout sessions with friends because I rarely get the chance to experiment with my obscure cooking skills. I look forward to the next one. :)
A fabulous dinner by May
A salad of varying lettuce leaves topped with shredded cheese and dressed with balsamic vinegar was the first course. It was a healthy dish that brought out the freshness of the vegetables. The main course was red snapper marinated in olive oil, herbs and lemon juice, a simple combination but meant to make the fish taste light and fresh. It was accompanied by a side dish of Thai asparagus wrapped in bacon and garnished with rosemary sprigs. My favourite was the side dish. The asparagus was dainty in appearance and the bacon had just the right amount of fat. The marinade from the fish made the bacon even more superb in taste.
Her highlight was the desserts instead of the main course, as most people make it so. Strawberry Shortcake was the first. Strawberries soaked in a sugar syrup and layered with a mixture of whipped cream and cheese at the bottom was sandwiched between two pieces of shortbread pastry. The pastry was made from scratch. The second was a sort of mudcake. It was in the shape of a fruit pudding and was made of chocolate. It was filled with liquid chocolate which was meant to ooze out from the cake upon cutting it.
I enjoyed the dinner. It was so reminiscent of Jamie Oliver's dishes and in fact, she is his fan like I am. After that, I flipped through some cookbooks she had, since I was looking for ideas for my own cookout the next day. I was especially inspired by Donna Hay's book.
Her highlight was the desserts instead of the main course, as most people make it so. Strawberry Shortcake was the first. Strawberries soaked in a sugar syrup and layered with a mixture of whipped cream and cheese at the bottom was sandwiched between two pieces of shortbread pastry. The pastry was made from scratch. The second was a sort of mudcake. It was in the shape of a fruit pudding and was made of chocolate. It was filled with liquid chocolate which was meant to ooze out from the cake upon cutting it.
I enjoyed the dinner. It was so reminiscent of Jamie Oliver's dishes and in fact, she is his fan like I am. After that, I flipped through some cookbooks she had, since I was looking for ideas for my own cookout the next day. I was especially inspired by Donna Hay's book.
Katong food
My dad wanted to eat 'seh bak' at Katong and so we went down to this stall. 'Seh bak' is braised duck slices with deep-fried pork rolls, hard-boiled eggs and fried fishballs, topped with a thick, dark savoury sauce. It's usually eaten with rice that is cooked in the sauce, giving it the name of 'black rice'. I have eaten this since I was a child and I still enjoy this each time I eat it, to the extent that I actually finish my whole plate of rice.
I had a craving for the traditional type of butter cake and my parents recommended Chin Mei Chin confectionary next to Holy Family Parish in Katong. The one I am thinking of is the extremely yellow centre with a brown crust and a cherry amidst it on top. Unfortunately, it wasn't ready when we reached there. I remember patronising Red House confectionary to buy it, as a child.
I had a craving for the traditional type of butter cake and my parents recommended Chin Mei Chin confectionary next to Holy Family Parish in Katong. The one I am thinking of is the extremely yellow centre with a brown crust and a cherry amidst it on top. Unfortunately, it wasn't ready when we reached there. I remember patronising Red House confectionary to buy it, as a child.
More recipes
[I was searching for a recipe for a friend and some interesting ones inadvertently popped up. So here they are.]
Tonkatsu with Mozzarella Fillings
Ingredients:
1 piece of lean pork, 18 X 8cm, about 1.5cm thick
1 egg, beat well
Mozzarella cheese
A few tablespoons of self-raising flour
Breadcrumbs
Salt and pepper, to taste
Cornstarch
1) Slice the pork into half.
2) Rub some salt and pepper on pork, let rest for 10 minutes.
3) Rub a thin layer of cornstarch on each side of the pork slices.
4) Spread mozzarella cheese on one of the pork slices. Then place the other slice of pork on it, seal the pork slices by rubbing more cornstarch at the openings.
5) Lightly coat the sealed pork with flour. This is to ensure that the pork remain juicy after frying.
6) Dip the pork into the egg.
7) Coat the pork evenly with breadcrumbs.
8) Heat a pot of oil to 170 deg C. (If the oil is not heated well, the meat will lose its juiciness, as it takes more time to cook. If the oil is too hot, the surface of the meat will turn out darker)
9) Put the pork into the oil. When it starts to float on the oil and the surface changes to golden brown color, that means it's fully cooked.
10) Serve with lettuce/ cabbage, and cucumber slices.
Taken from Piggy's Cooking Journal.
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Lychee chicken(serves ~4)
Ingredients:
-~1.5lbs chicken thigh (you can use chicken breasts,leg fillets, wings), cut to bite-size pieces
-2tbsp soy sauce
-1tbsp salt
-1tsp sesame oil
-1tsp sugar
-4tbsp corn flour to coat chicken
-2cups oil for deep frying
-1tsp chopped garlic
-1tsp crushed ginger
-1can lychee, drained, syrup reserved
-1tsp red chilli flakes
-sliced spring onion and red chilli (for garnish)
Sauce:
-1 cup lychee syrup
-2tbsps tomato sauce
-1tbsp corn flour, mixed with 1tbsp water
Method:
1.Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 mins. Roll chicken in corn flour and deep-fry till golden brown.Set aside.
2. In another pan, heat 1tbsp oil over medium fire. Stir fry garlic and ginger for 1-2mins. Add sauce ingredients, and cook till sauce thickens.
3.Add the chicken, lychees and chillies. Mix well, and allow simmer for 3-5mins.
4.Garnish and serve.
Taken from teczcape.blogspot.com
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Oriental Meatballs
2 eggs
1 tbsp. soy sauce
1 tbsp. sugar
1 lb. lean ground pork
2/3 cup minced green onions
1/3 cup minced Chinese Cabbage (also known as Napa)
1 tsp. salt
1/4 cup flour
Oil for deep frying
Beat eggs lightly. Add soy sauce and sugar and mix well. Add pork,
green onions, and
cabbage and mix well. Add salt and flour. Blend well. Form into 1-
inch balls. Fry in very
hot oil that is at least one inch deep. Drain on paper towels.
Serve on wood picks.
Taken from Keeptouch Community Portal
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Stir-fried Bittergourd and Chicken with Preserved Black Bean
Ingredients:
1 medium Bittergourd - sliced
200g Chicken breat meat - sliced thinly
1 chili - chopped
4 cloves Garlic - chopped
10g Preserved black beans
Corn flour
Salt
Black soy sauce
Light soy sauce
Pepper
Water
Method:
Heat up wok with some oil, lightl fry the sliced bittergourd till 70% soft, lift up.
Add in more oil into wok and saute the chopped garlic, chilies and preserved black beans.
Add in chicken (marinated with some corn flour, light soy sauce and pepper) and stir until about 50% cooked, add in the fried bittergourd, add in a little dark soy sauce for a dark tone.
Continue to stir for a while and add in some water (around 1/4 cup), stir and cover for 3-4 minutes. Stir until the bittergourd looks soft.
In a small bowl, mix water with 1tsp of corn flour and a dash of salt. Pour into the cooked bittergourd and lift up when the sauce is thickened.
Taken from FoodNotes
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Tonkatsu with Mozzarella Fillings
Ingredients:
1 piece of lean pork, 18 X 8cm, about 1.5cm thick
1 egg, beat well
Mozzarella cheese
A few tablespoons of self-raising flour
Breadcrumbs
Salt and pepper, to taste
Cornstarch
1) Slice the pork into half.
2) Rub some salt and pepper on pork, let rest for 10 minutes.
3) Rub a thin layer of cornstarch on each side of the pork slices.
4) Spread mozzarella cheese on one of the pork slices. Then place the other slice of pork on it, seal the pork slices by rubbing more cornstarch at the openings.
5) Lightly coat the sealed pork with flour. This is to ensure that the pork remain juicy after frying.
6) Dip the pork into the egg.
7) Coat the pork evenly with breadcrumbs.
8) Heat a pot of oil to 170 deg C. (If the oil is not heated well, the meat will lose its juiciness, as it takes more time to cook. If the oil is too hot, the surface of the meat will turn out darker)
9) Put the pork into the oil. When it starts to float on the oil and the surface changes to golden brown color, that means it's fully cooked.
10) Serve with lettuce/ cabbage, and cucumber slices.
Taken from Piggy's Cooking Journal.
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Lychee chicken(serves ~4)
Ingredients:
-~1.5lbs chicken thigh (you can use chicken breasts,leg fillets, wings), cut to bite-size pieces
-2tbsp soy sauce
-1tbsp salt
-1tsp sesame oil
-1tsp sugar
-4tbsp corn flour to coat chicken
-2cups oil for deep frying
-1tsp chopped garlic
-1tsp crushed ginger
-1can lychee, drained, syrup reserved
-1tsp red chilli flakes
-sliced spring onion and red chilli (for garnish)
Sauce:
-1 cup lychee syrup
-2tbsps tomato sauce
-1tbsp corn flour, mixed with 1tbsp water
Method:
1.Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 mins. Roll chicken in corn flour and deep-fry till golden brown.Set aside.
2. In another pan, heat 1tbsp oil over medium fire. Stir fry garlic and ginger for 1-2mins. Add sauce ingredients, and cook till sauce thickens.
3.Add the chicken, lychees and chillies. Mix well, and allow simmer for 3-5mins.
4.Garnish and serve.
Taken from teczcape.blogspot.com
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Oriental Meatballs
2 eggs
1 tbsp. soy sauce
1 tbsp. sugar
1 lb. lean ground pork
2/3 cup minced green onions
1/3 cup minced Chinese Cabbage (also known as Napa)
1 tsp. salt
1/4 cup flour
Oil for deep frying
Beat eggs lightly. Add soy sauce and sugar and mix well. Add pork,
green onions, and
cabbage and mix well. Add salt and flour. Blend well. Form into 1-
inch balls. Fry in very
hot oil that is at least one inch deep. Drain on paper towels.
Serve on wood picks.
Taken from Keeptouch Community Portal
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Stir-fried Bittergourd and Chicken with Preserved Black Bean
Ingredients:
1 medium Bittergourd - sliced
200g Chicken breat meat - sliced thinly
1 chili - chopped
4 cloves Garlic - chopped
10g Preserved black beans
Corn flour
Salt
Black soy sauce
Light soy sauce
Pepper
Water
Method:
Heat up wok with some oil, lightl fry the sliced bittergourd till 70% soft, lift up.
Add in more oil into wok and saute the chopped garlic, chilies and preserved black beans.
Add in chicken (marinated with some corn flour, light soy sauce and pepper) and stir until about 50% cooked, add in the fried bittergourd, add in a little dark soy sauce for a dark tone.
Continue to stir for a while and add in some water (around 1/4 cup), stir and cover for 3-4 minutes. Stir until the bittergourd looks soft.
In a small bowl, mix water with 1tsp of corn flour and a dash of salt. Pour into the cooked bittergourd and lift up when the sauce is thickened.
Taken from FoodNotes
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Christmas - food!
Christmas has always meant rich and sinful food to some people but this year, I've joined the club. I not only went for a party but also stayed back for the church supper after midnight mass. I then went for a Russian lunch with my family and a sumptous buffet spread at Equinox the next day. This was followed by 3 more buffet spreads after carolling and a wedding.
Some of the food highlights spanning across these extravagant meals are: the Turkey made by Angie's dad. It is the best I've ever tasted, fragrant and delicious without the usually pungent smell of turkey. There was also the Brownie made by her cousin Celia. It has chockful of nuts and raisins. This is comparable to another brownie given to me by Sharlene. It is awesome! I told her she should consider setting up an online business. :)
The Baby Honey Baked Ham from NTUC bought by Michelle's family for the church supper was the type I had been craving for, for decades. It has fat with a distinct honeyed taste at the edge of the lean meat. The last time I tasted a similar type of ham was back in primary school! You can imagine how nostalgic I felt upon devouring it! I ate Japanese octopus for the first time at Equinox. Now I understand why my god-brother loves it so much. :) At Aunty Lily's place, I really enjoyed the Fried Chicken. It had that KFC Original Recipe taste and texture.
Some of the food highlights spanning across these extravagant meals are: the Turkey made by Angie's dad. It is the best I've ever tasted, fragrant and delicious without the usually pungent smell of turkey. There was also the Brownie made by her cousin Celia. It has chockful of nuts and raisins. This is comparable to another brownie given to me by Sharlene. It is awesome! I told her she should consider setting up an online business. :)
The Baby Honey Baked Ham from NTUC bought by Michelle's family for the church supper was the type I had been craving for, for decades. It has fat with a distinct honeyed taste at the edge of the lean meat. The last time I tasted a similar type of ham was back in primary school! You can imagine how nostalgic I felt upon devouring it! I ate Japanese octopus for the first time at Equinox. Now I understand why my god-brother loves it so much. :) At Aunty Lily's place, I really enjoyed the Fried Chicken. It had that KFC Original Recipe taste and texture.
Food paradise!
Upper Thomson Road was featured in Life as a food strip and there are 2 places I would like to highlight, as I go there to eat at times too.
Nam Kee Chicken Rice Restaurant is also good for its 'zi cha' dishes. I had a birthday dinner there a couple of months back and the dishes were great-tasting.
Ivin's used to have a buffet but it is not offered any longer, unfortunately. The spread was made up of dishes from the ala-carte menu together with rice, as well as staples like Mee Siam and desserts. There are kueh-kueh and coconut candy sold at the counter too. Anyone wanting to eat a really good Peranakan meal should think of heading there.
I went to Hong Kong Cafe opposite Novena Church and this is the third similar cafe I've eaten at. This is the best of the 3 because of the numerous categories and choices of items to order from. The place is also rather spacious and the service crew are more alert as well as courteous. I made special requests for less cream and oil for 2 items I had ordered. The waitress didn't give me funny looks or answer rudely when she read them. Instead, she laughed benignly.
A item I enthusiastically recommend to order is Golden Fantasy dessert at $5.50. It is mango ice-cream with mango cubes and mange juice, topped with pomegranate strips. It is in such a cheery colour that just looking at the yellow ingredients does improve one's mood, even on a subconscious basis.
I went to Coffee Bean Tea Leaf at Ngee Ann City and the Chinese Chicken Salad served there is way better than that of the branch where I live near to. This salad has chicken chunks and vegetables in a plum sauce dressing and is generously topped with 'yusheng' crackers. The crackers at the former branch are so much crispier and I enjoyed the crunch that I heard upon eating them.
Nam Kee Chicken Rice Restaurant is also good for its 'zi cha' dishes. I had a birthday dinner there a couple of months back and the dishes were great-tasting.
Ivin's used to have a buffet but it is not offered any longer, unfortunately. The spread was made up of dishes from the ala-carte menu together with rice, as well as staples like Mee Siam and desserts. There are kueh-kueh and coconut candy sold at the counter too. Anyone wanting to eat a really good Peranakan meal should think of heading there.
I went to Hong Kong Cafe opposite Novena Church and this is the third similar cafe I've eaten at. This is the best of the 3 because of the numerous categories and choices of items to order from. The place is also rather spacious and the service crew are more alert as well as courteous. I made special requests for less cream and oil for 2 items I had ordered. The waitress didn't give me funny looks or answer rudely when she read them. Instead, she laughed benignly.
A item I enthusiastically recommend to order is Golden Fantasy dessert at $5.50. It is mango ice-cream with mango cubes and mange juice, topped with pomegranate strips. It is in such a cheery colour that just looking at the yellow ingredients does improve one's mood, even on a subconscious basis.
I went to Coffee Bean Tea Leaf at Ngee Ann City and the Chinese Chicken Salad served there is way better than that of the branch where I live near to. This salad has chicken chunks and vegetables in a plum sauce dressing and is generously topped with 'yusheng' crackers. The crackers at the former branch are so much crispier and I enjoyed the crunch that I heard upon eating them.
Sweet Secrets bakeries nationwide
I was having an after-dinner walk with my friend when we were enticed by the gingerbread men being sold at Sweet Secrets. We went into the shop without any hesitation.
It was a Christmas goodie-lover's paradise. We saw gingerbread men, boys and girls, as well as reindeers. There were also mini fruit tarts and my personal favourite: petit cupcakes. They looked exactly like those found on bakeries online. They were so exquisitely pretty!
A range of specially designed cakes was also on display. There was one made in the shape of a champagne bottle for example. There was Strawberry Shortcake as well, which was made up of layers of strawberries and cream on sponge cake.
Go down to any Sweet Secret outlet and take a look!
It was a Christmas goodie-lover's paradise. We saw gingerbread men, boys and girls, as well as reindeers. There were also mini fruit tarts and my personal favourite: petit cupcakes. They looked exactly like those found on bakeries online. They were so exquisitely pretty!
A range of specially designed cakes was also on display. There was one made in the shape of a champagne bottle for example. There was Strawberry Shortcake as well, which was made up of layers of strawberries and cream on sponge cake.
Go down to any Sweet Secret outlet and take a look!
Online bakeries galore!
The newspapers have reported on such businesses sprouting up in the local baking scene. There have been 2 articles on cupcakes which can be ordered via the Net. One was in the New Paper, giving coverage to a few of such websites while the other was in yesterday's Urban on a similar website.
This is not new to me, however. I've a friend who is selling mostly "chocolate delights". She has been known in our church as someone who can really really cook. Her brownies, fudge cakes and cookies are definitely worth gaining the kilos for! She sells seasonal delicacies too, like mooncakes, log cakes and pineapple tarts. Do visit her website atslizes.blogspot.com!
The articles just whetted my greed for more of such tasties. I went to visit the websites featured and I feel the best one, from a subjective point of view, is cupcake-momma.net! There are simple and elaborate designs on the cupcakes. Custom-made ones are also available, in accordance to the occasion. The standard price of each one is approximately $2, which seems reasonable, though the price may change pertaining to the design.
The one featured in Urban seems a little too expensive, with each cupcake costing $5 on the average.
The one thing I can conclude about these websites though, is that the photos do contribute to the attractiveness of the cakes. The colourful frostings and designs are so very enticing. Mmm mmm!
On the other hand, for traditionalists, there is a counter at Junction 8 on level 3, which sells mostly chocolates and cookies. Chocolat World also sells lollipops. It's worth buying from. The double chocolate cookies sell at $11.80 for 24 pieces, and the surprising thing about them is that they are not too sweet. Do try a packet!
This is not new to me, however. I've a friend who is selling mostly "chocolate delights". She has been known in our church as someone who can really really cook. Her brownies, fudge cakes and cookies are definitely worth gaining the kilos for! She sells seasonal delicacies too, like mooncakes, log cakes and pineapple tarts. Do visit her website at
The articles just whetted my greed for more of such tasties. I went to visit the websites featured and I feel the best one, from a subjective point of view, is cupcake-momma.net!
The one featured in Urban seems a little too expensive, with each cupcake costing $5 on the average.
The one thing I can conclude about these websites though, is that the photos do contribute to the attractiveness of the cakes. The colourful frostings and designs are so very enticing. Mmm mmm!
On the other hand, for traditionalists, there is a counter at Junction 8 on level 3, which sells mostly chocolates and cookies. Chocolat World also sells lollipops. It's worth buying from. The double chocolate cookies sell at $11.80 for 24 pieces, and the surprising thing about them is that they are not too sweet. Do try a packet!
Fried Sweet Corn Patties(Thot Man Khao Phot)
Ingredients:
2 cups sweet corn kernels
¼ tsp. pepper
1 tsp. salt
2 tsp. well-pounded garlic
2 tsp. wheat flour
1 egg
2 cups vegetable oil
Instructions:
Knead together well the corn, pepper, salt, garlic, egg, and flour to obtain a stiff dough.
Place the oil in a deep wok over medium heat.
When the oil is hot, pick up about 1 tablespoon of the dough, shape into a patty with the fingers, and place the patty in the oil.
Continue making the patties and putting them in but do not crowd the wok.
Turn as needed so the patties brown on both sides; then, remove from oil and drain on paper towel.
Serve with chili sauce.
Makes 4 servings.
(This is taken from a website called Merry's Kitchen. I wonder whether the wheat flour can be substituted with rice flour though.)
2 cups sweet corn kernels
¼ tsp. pepper
1 tsp. salt
2 tsp. well-pounded garlic
2 tsp. wheat flour
1 egg
2 cups vegetable oil
Instructions:
Knead together well the corn, pepper, salt, garlic, egg, and flour to obtain a stiff dough.
Place the oil in a deep wok over medium heat.
When the oil is hot, pick up about 1 tablespoon of the dough, shape into a patty with the fingers, and place the patty in the oil.
Continue making the patties and putting them in but do not crowd the wok.
Turn as needed so the patties brown on both sides; then, remove from oil and drain on paper towel.
Serve with chili sauce.
Makes 4 servings.
(This is taken from a website called Merry's Kitchen. I wonder whether the wheat flour can be substituted with rice flour though.)
Cooking experiments
I've learnt more lessons on frying frozen food. It's not enough to just note that the outside has turned golden brown. It is best if the colour includes dark patches of brown as well.
I tried my hand at whipping up stir-fried dishes. Lee Kum Kee has come up with prepared sauces which can be used with meat, in convenient-sized pouches. I tried Chicken in Black Bean Sauce and I'm proud to announce that it was a success. *smug smile*
Though it smells like 'tau cheo' in its uncooked form, its authenticity can be smelt after stir-frying it with the meat.
I also boiled soup for the very first time, excluding my Home Ec's days. I followed what my mum does. I used ginger, garlic and chicken breast for the stock. I also added seasonings of pepper, salt, Chinese rice wine and soya sauce. I remembered her telling me that apples can be used to make a refreshing type of soup.
Though it tasted rather all right, I boiled the combination for too long a time and thus the apples became really soft; almost puree-like. I put in too much pepper and not only was the taste compromised, but so was my stomach a victim of it as well. I had diarrhoea due to its intensity on my weak stomach.
Thus are my cooking escapades as such.
I tried my hand at whipping up stir-fried dishes. Lee Kum Kee has come up with prepared sauces which can be used with meat, in convenient-sized pouches. I tried Chicken in Black Bean Sauce and I'm proud to announce that it was a success. *smug smile*
Though it smells like 'tau cheo' in its uncooked form, its authenticity can be smelt after stir-frying it with the meat.
I also boiled soup for the very first time, excluding my Home Ec's days. I followed what my mum does. I used ginger, garlic and chicken breast for the stock. I also added seasonings of pepper, salt, Chinese rice wine and soya sauce. I remembered her telling me that apples can be used to make a refreshing type of soup.
Though it tasted rather all right, I boiled the combination for too long a time and thus the apples became really soft; almost puree-like. I put in too much pepper and not only was the taste compromised, but so was my stomach a victim of it as well. I had diarrhoea due to its intensity on my weak stomach.
Thus are my cooking escapades as such.
A smatter of nostalgia amidst modernity
Singapore is filled with shopping malls, even in the heartlands. Long gone are the days when they were located solely in the central districts. However, a wave of nostalgia washed over me as I beheld the old in the new outside Kovan MRT Station.
A young Indian man was sitting on a stool arranging his scrumptious-looking curry puffs in a cardboard box with pride. He was obviously hoping to get customers to buy them and wanted to work on their presentation. Unfortunately, people were just walking by without casting him a second glance. He didn't shout his wares out.
At Wisma Atria's Food Republic, street-carts selling street food are wheeled by the workers amongst the tables. The Indian 'kacang puteh' man also goes around selling nuts and 'papadums' in packets. I remember buying 'kacang' to eat during movies as a child. My favourite was the sugared peanuts.
It was as if the 1960s had come alive for me as I observed these scenes. The street hawkers were selling their freshly-cooked delicacies amongst the houses back then. Upon walking out of your gate, you could buy Laksa or Mee Rebus immediately. What marvellous days they must have been for our older generations!
A young Indian man was sitting on a stool arranging his scrumptious-looking curry puffs in a cardboard box with pride. He was obviously hoping to get customers to buy them and wanted to work on their presentation. Unfortunately, people were just walking by without casting him a second glance. He didn't shout his wares out.
At Wisma Atria's Food Republic, street-carts selling street food are wheeled by the workers amongst the tables. The Indian 'kacang puteh' man also goes around selling nuts and 'papadums' in packets. I remember buying 'kacang' to eat during movies as a child. My favourite was the sugared peanuts.
It was as if the 1960s had come alive for me as I observed these scenes. The street hawkers were selling their freshly-cooked delicacies amongst the houses back then. Upon walking out of your gate, you could buy Laksa or Mee Rebus immediately. What marvellous days they must have been for our older generations!
Hawker food
Life ran pages on Singapore's hawker food and it seems that our local fare isn't that great, where this is concerned. Some letters even rave about Johor's Nasi Lemak as better than our best Nasi Lemak stalls!
I would like to add my two cents' worth to this topic. There are some stalls that sell good hawker dishes.
Kim's Hokkien Mee is delicious. It is wet but that doesn't affect the taste and you can actually see the red chilli residue in the chilli instead of it being the usual oily sambal type. The good thing about the chilli is that it is not hot at all.
Newton's Char Kway Teow located at Serangoon Garden Market is another recommendation. It has many ingredients like squid and prawns and it tastes extremely 'lemak'.
Lastly, the Carrot Cake stall facing the entrance of Chomp Chomp Hawker Centre is also recommended by Yummy King food programme. It isn't too dry and doesn't use excessive eggs.
I would like to add my two cents' worth to this topic. There are some stalls that sell good hawker dishes.
Kim's Hokkien Mee is delicious. It is wet but that doesn't affect the taste and you can actually see the red chilli residue in the chilli instead of it being the usual oily sambal type. The good thing about the chilli is that it is not hot at all.
Newton's Char Kway Teow located at Serangoon Garden Market is another recommendation. It has many ingredients like squid and prawns and it tastes extremely 'lemak'.
Lastly, the Carrot Cake stall facing the entrance of Chomp Chomp Hawker Centre is also recommended by Yummy King food programme. It isn't too dry and doesn't use excessive eggs.
Opinions on junk food
I used to relish Chicken in a Biscuit crackers when I was younger but as I grow older, I have become more health-conscious. They taste so good because of the salt and flavourings used in the cooking process. So I stopped buying them.
I bought them a couple of days back and to my dismay, they tasted totally different from what I had tasted before. They didn't taste as fabulous as I remembered. They tasted like the chicken flavour that instant noodles have. I doubt my childhood opinion was based on naivety.
I am pretty certain that the taste standard of this brand of crackers has dropped even though the packaging design is more trendy.
If you are looking for local brands of cup noodles, I would recommend Nissin brand. Though it is a little more expensive than others like Maggi Hot Bowl and Myojo, it is worth buying because of the more authentic ingredients included amongst the noodles. The other brands don't really include as many types of ingredients.
Yes, the ingredients are freeze-dried but this doesn't affect their taste once boiling water is poured over them. There are also many flavours offered by this brand. Chilli Crab, Laksa, Seafood Tomyam, Mushroom Chicken, Chicken, Seafood, Seafood Curry and Prawn are some of them.
I bought them a couple of days back and to my dismay, they tasted totally different from what I had tasted before. They didn't taste as fabulous as I remembered. They tasted like the chicken flavour that instant noodles have. I doubt my childhood opinion was based on naivety.
I am pretty certain that the taste standard of this brand of crackers has dropped even though the packaging design is more trendy.
If you are looking for local brands of cup noodles, I would recommend Nissin brand. Though it is a little more expensive than others like Maggi Hot Bowl and Myojo, it is worth buying because of the more authentic ingredients included amongst the noodles. The other brands don't really include as many types of ingredients.
Yes, the ingredients are freeze-dried but this doesn't affect their taste once boiling water is poured over them. There are also many flavours offered by this brand. Chilli Crab, Laksa, Seafood Tomyam, Mushroom Chicken, Chicken, Seafood, Seafood Curry and Prawn are some of them.
Reaching the Muse level of Cooking
I took Food and Nutrition in my four years of secondary education. I remember making Swiss Roll, Queen Cakes, Cream Puffs and Chicken Wings among other dishes. I had a difficult time trying to make the butterfly wings for Queen Cakes and learnt that honey can be a delicious marinade for chicken wings. I also remember producing dainty cream puffs once I got the concept of making the pastry and the filling. However, I was too nervous for my O'level practical exam and forgot to put the egg into the pastry. As a result, the shells were uncooked and even my cream filling was watery and uncooked too. I had to be thick-skinned and serve the uncooked dish for exam purposes. I also made Kueh Ko Swee but it turned out uncooked in the centre. Sigh.
As the years passed, I had tried to cook for my parents but the dishes tasted bad even to me. So I gave up on cooking for them. I try to cook for my friends though. It's a way to show my love and friendship to them.
I remember making my first pizza for my Sec 4 friends when they went to my place. I put tuna on top and at that time, it was a topping unheard of. They thought I had bought it but what they didn't know was that I had shed tears over it. It was my second pizza cos the first failed to rise properly. My maid had comforted me and helped me with the second one.
I occasionally make simple dishes at my girlfriend's house. Then we have little pot-luck sessions. I remember attempting to make potato patties with the help of some good friends, as well as cooking spaghetti, fish and meatballs for some of these sessions. I also cooked some frozen food such as chicken nuggets and wings.
When my parents started going on holidays without me, I was given more opportunities to improve in my cooking. I graduated from burnt instant noodles to little steps of achievement with time. I learnt little nuggets of wisdom through having to plan for my meals.
I learnt again that the temperature of the fire makes a difference to how the food will turn out. I learnt again that even though the colour of the food may change, it doesn't mean that the inside of the food is cooked as well. I still have a problem with frying frozen food. Sigh.
I learnt to understand better how my dad feels when he decides on what to buy for each meal. It can become a boring routine when done consecutively. I walked around the supermarket at least twice in order to plan for my next meal!
Most importantly, I learnt that cooking needs virtues as well. To cook a dish well, or even to fry frozen food well, one needs patience to make sure it is thoroughly cooked. One also needs care and gentleness to ensure at least near-perfection. Another two virtues are love, whether for self or others, and humility. My readers may baulk at my inclusion of humility but it's true that complacency will cause the food to be overcooked. If you think it's easy to cook, you will do it in an easy-going manner and fail to take note of little details that contribute to the perfection of the dish. You don't stop to think and "listen" to the little signs.
Individual conscientiousness is essential too. I prefer to attend to fewer pieces at a time because you can pay more attention to the outcome. Evidently, for all these virtues to come into place, time is the ultimate requirement. If you don't start cooking early or have a lot of time on your hands, cooking won't be as effective, I feel.
As the years passed, I had tried to cook for my parents but the dishes tasted bad even to me. So I gave up on cooking for them. I try to cook for my friends though. It's a way to show my love and friendship to them.
I remember making my first pizza for my Sec 4 friends when they went to my place. I put tuna on top and at that time, it was a topping unheard of. They thought I had bought it but what they didn't know was that I had shed tears over it. It was my second pizza cos the first failed to rise properly. My maid had comforted me and helped me with the second one.
I occasionally make simple dishes at my girlfriend's house. Then we have little pot-luck sessions. I remember attempting to make potato patties with the help of some good friends, as well as cooking spaghetti, fish and meatballs for some of these sessions. I also cooked some frozen food such as chicken nuggets and wings.
When my parents started going on holidays without me, I was given more opportunities to improve in my cooking. I graduated from burnt instant noodles to little steps of achievement with time. I learnt little nuggets of wisdom through having to plan for my meals.
I learnt again that the temperature of the fire makes a difference to how the food will turn out. I learnt again that even though the colour of the food may change, it doesn't mean that the inside of the food is cooked as well. I still have a problem with frying frozen food. Sigh.
I learnt to understand better how my dad feels when he decides on what to buy for each meal. It can become a boring routine when done consecutively. I walked around the supermarket at least twice in order to plan for my next meal!
Most importantly, I learnt that cooking needs virtues as well. To cook a dish well, or even to fry frozen food well, one needs patience to make sure it is thoroughly cooked. One also needs care and gentleness to ensure at least near-perfection. Another two virtues are love, whether for self or others, and humility. My readers may baulk at my inclusion of humility but it's true that complacency will cause the food to be overcooked. If you think it's easy to cook, you will do it in an easy-going manner and fail to take note of little details that contribute to the perfection of the dish. You don't stop to think and "listen" to the little signs.
Individual conscientiousness is essential too. I prefer to attend to fewer pieces at a time because you can pay more attention to the outcome. Evidently, for all these virtues to come into place, time is the ultimate requirement. If you don't start cooking early or have a lot of time on your hands, cooking won't be as effective, I feel.
Food as love
Music, Food and Love by Guo Ye is out at bookshops now and it chronicles his relationships with his parents through food. Food plays a major part in my own life as well.
My Peranakan culture advocates food as an opportunity for potential wives to shine and which I've so successfully failed to. I grew up on Peranakan food and am proud to tell people that I may be a Chinese but can eat spicy food rather well. My mum and grandma used to feed me with their delicacies and to this day, I recall them with fond nostalgia. My former maid also used to cook some of her specialities for me.
I remember my grandma, now that she has passed away, in association with the food she used to cook for my family. She made Kaya and always asked me to be her taster. It was the brown type with gula melaka added into it. It took me a long time to be able to eat Kaya after she had passed away, as it was initially too painful.
She also used to make Jelly with Fruit Cocktail in those glass jelly cups with circular stands. The brand of jelly is still sold in supermarkets. I think it's called Lady Rose? It is packaged in small rectangular white boxes. I still can't bring myself to make or eat this brand of jelly till now.
I remember helping to make Pineapple Tarts with her and my mum. I would eat the unbaked dough which smelt so fragrant due to the butter used in it. I helped to roll it, make the bases of the tarts with it, put the pineapple jam on the bases and put the little patterns on top of the jam. We used to put the letter 'Y' since it is our family surname. When they came out freshly-baked from the oven, I used to clamour to taste them immediately but would be told to let them cool down first.
My mum learnt how to cook Peranakan dishes from her. I remember fondly Tumis Telor, which is 'tang hoon' with hard-boiled eggs in sambal gravy, Satay Babi, which is pork slices in satay gravy and Chup Chai, which is mixed vegetables consisting of lily flowers, cabbage, 'tang hoon', black fungus and mushrooms. Nowadays, only Chup Chai is cooked, together with Itek Sio, which is duck in tamarind gravy, at Chinese New Year. Due to my mum's excellent cooking, we always feel that the same dishes cooked by restaurants are not as good as those cooked by her.
She can even make dishes like Kueh Pie Tee, though she buys ready-made shells, Poh Pia and Penang Laksa. The fillings for the first two dishes are fantastic and the gravy, which is full of ikan selar chunks, for the Laksa is super-'pakat' or thick. Her sambal and assam mixtures are divinely hand-made with love.
My maid cooked Macaroni Salad, which is macaroni and fruit cocktail mixed with salad cream and then chilled, as well as Chicken Adobo, which is a Filipino dish of chicken in vinegar. I loved the salad but couldn't get used to the latter, because it was too sour for my liking.
My dad may not be able to cook but he does the buying of food, both raw and cooked, for the family. He replenishes the fruits and drinks for us too. Sometimes it can be mentally stressful for him to think of what to buy for each meal. We do tend to complain about what he buys and he does tend to buy the same dish or a dish that we don't really like to eat.
In essence, people may say that cooking just requires a recipe, ingredients and utensils, that there's nothing to it. However, it's really an art. The x-factor is that heart overflowing with love for the recipient of the food. That's probably why my mum and grandma cook such succulent dishes. They are loving me by cooking my favourite dishes.
My Peranakan culture advocates food as an opportunity for potential wives to shine and which I've so successfully failed to. I grew up on Peranakan food and am proud to tell people that I may be a Chinese but can eat spicy food rather well. My mum and grandma used to feed me with their delicacies and to this day, I recall them with fond nostalgia. My former maid also used to cook some of her specialities for me.
I remember my grandma, now that she has passed away, in association with the food she used to cook for my family. She made Kaya and always asked me to be her taster. It was the brown type with gula melaka added into it. It took me a long time to be able to eat Kaya after she had passed away, as it was initially too painful.
She also used to make Jelly with Fruit Cocktail in those glass jelly cups with circular stands. The brand of jelly is still sold in supermarkets. I think it's called Lady Rose? It is packaged in small rectangular white boxes. I still can't bring myself to make or eat this brand of jelly till now.
I remember helping to make Pineapple Tarts with her and my mum. I would eat the unbaked dough which smelt so fragrant due to the butter used in it. I helped to roll it, make the bases of the tarts with it, put the pineapple jam on the bases and put the little patterns on top of the jam. We used to put the letter 'Y' since it is our family surname. When they came out freshly-baked from the oven, I used to clamour to taste them immediately but would be told to let them cool down first.
My mum learnt how to cook Peranakan dishes from her. I remember fondly Tumis Telor, which is 'tang hoon' with hard-boiled eggs in sambal gravy, Satay Babi, which is pork slices in satay gravy and Chup Chai, which is mixed vegetables consisting of lily flowers, cabbage, 'tang hoon', black fungus and mushrooms. Nowadays, only Chup Chai is cooked, together with Itek Sio, which is duck in tamarind gravy, at Chinese New Year. Due to my mum's excellent cooking, we always feel that the same dishes cooked by restaurants are not as good as those cooked by her.
She can even make dishes like Kueh Pie Tee, though she buys ready-made shells, Poh Pia and Penang Laksa. The fillings for the first two dishes are fantastic and the gravy, which is full of ikan selar chunks, for the Laksa is super-'pakat' or thick. Her sambal and assam mixtures are divinely hand-made with love.
My maid cooked Macaroni Salad, which is macaroni and fruit cocktail mixed with salad cream and then chilled, as well as Chicken Adobo, which is a Filipino dish of chicken in vinegar. I loved the salad but couldn't get used to the latter, because it was too sour for my liking.
My dad may not be able to cook but he does the buying of food, both raw and cooked, for the family. He replenishes the fruits and drinks for us too. Sometimes it can be mentally stressful for him to think of what to buy for each meal. We do tend to complain about what he buys and he does tend to buy the same dish or a dish that we don't really like to eat.
In essence, people may say that cooking just requires a recipe, ingredients and utensils, that there's nothing to it. However, it's really an art. The x-factor is that heart overflowing with love for the recipient of the food. That's probably why my mum and grandma cook such succulent dishes. They are loving me by cooking my favourite dishes.
Caesar's Salad, Bun Susi and Japanese Corn Soup
I tried the Caesar's salad at Delifrance, which cost $5.50. I did not ask for extra toppings and though I ordered the small size, it was substantial as a light dinner.
This salad looks plain with vegetables, bread cubes and bacon bits but is scrumptious in taste. When mixed with salad dressing which is neither too watery nor too thick, these ingredients become a lethal combination. The bread cubes especially, are crispy and delightful to bite into.
Unfortunately, I did not have more time to fully savour the salad. Still, I finished every bit of it.
Another place that has this salad is Cold Storage. Yep, you did not read it wrongly. Cold Storage does sell Caesar's Salad. The salad leaves are already washed and packed in a disposable bowl, together with bread cubes and the dressing in separate bags. A pair of fork and spoon is also included. It costs $3+. Surprisingly, it does taste rather good. The bread cubes are crispy and the dressing tastes authentic, removing my scepticism towards such ready-made salads sold in supermarkets.
I saw something which I've not eaten for ages - Roasted Chicken Bun. I bought it and ate it on the spot. It was nostalgic and still as yummy as ever. It is also known as Char Siew Bun or Bun Susi. It is chicken cooked in Char Siew style and put in a bun which has a slightly crispy crust, and is soft and fluffy inside.
7-11 has changed its soup variation to Japanese Corn Soup. It costs $1.50. It is worth trying at least once because it is not too salty but has more of a sweet taste due to the corn. When it is raining or you just feel horrid within, it is a good antidote.
This salad looks plain with vegetables, bread cubes and bacon bits but is scrumptious in taste. When mixed with salad dressing which is neither too watery nor too thick, these ingredients become a lethal combination. The bread cubes especially, are crispy and delightful to bite into.
Unfortunately, I did not have more time to fully savour the salad. Still, I finished every bit of it.
Another place that has this salad is Cold Storage. Yep, you did not read it wrongly. Cold Storage does sell Caesar's Salad. The salad leaves are already washed and packed in a disposable bowl, together with bread cubes and the dressing in separate bags. A pair of fork and spoon is also included. It costs $3+. Surprisingly, it does taste rather good. The bread cubes are crispy and the dressing tastes authentic, removing my scepticism towards such ready-made salads sold in supermarkets.
I saw something which I've not eaten for ages - Roasted Chicken Bun. I bought it and ate it on the spot. It was nostalgic and still as yummy as ever. It is also known as Char Siew Bun or Bun Susi. It is chicken cooked in Char Siew style and put in a bun which has a slightly crispy crust, and is soft and fluffy inside.
7-11 has changed its soup variation to Japanese Corn Soup. It costs $1.50. It is worth trying at least once because it is not too salty but has more of a sweet taste due to the corn. When it is raining or you just feel horrid within, it is a good antidote.
Journeying through nostalgic gastronomy
Tiong Bahru Market has been renovated and it's much bigger and more modern with escalators going up to the hawker stalls. The stalls are located in a huge circle surrounding the tables. It is just like an adventure browsing through them. Some food worth ordering there are Fish Porridge, Chicken Rice, Chwee Kueh, Roasted Meat, Dim Sum, Fried Fishballs and Curry Rice.
I went to Katong as well. This whole area in the East of Singapore is known for its food and especially the Red House Bakery. It has ceased operations but as I walked past its trademark facade, I was reminded of my childhood days. I used to go into the Bakery to buy cakes. In fact, Katong was quite a frequent place my family went to then, for the Tau Kua Pao and the Char Kway Teow, which are still being sold now.
Katong is known for its Ampang Yong Tau Foo and now Hakka Yong Tau Foo has joined the race. It is just as good and the Soon Kueh is good as well. The skin is made from yam and there's tau kua in the filling. I ordered the Healthy Set of the Hakka Yong Tau Foo. It costs around $5 and comes with Mee Pok and a bowl of soup.
Katong Laksa is also another hot(pun) competitor in the food race. There are 3 stalls claiming to be the original Katong Laksa. I tried the one run by the 2 sisters, located next to the Original Katong Rojak and opposite a hugely enticing Economical Rice stall. Yes, the Laksa is eaten with a spoon. It is really good, with coconut-laden gravy and a generous amount of thick bee hoon. There are fishcake slices and cockles as accompaniments, made fragrant with laksa leaves.
The Rojak is also good, though you may need to wait for quite a while to be served, since it is done on the spot. Sugar is added to the Hae Kor sauce, giving it a sweet crunch. Heavenly! The ingredients are roasted and not soggy, even though they are tossed in the sauce.
I went to Katong as well. This whole area in the East of Singapore is known for its food and especially the Red House Bakery. It has ceased operations but as I walked past its trademark facade, I was reminded of my childhood days. I used to go into the Bakery to buy cakes. In fact, Katong was quite a frequent place my family went to then, for the Tau Kua Pao and the Char Kway Teow, which are still being sold now.
Katong is known for its Ampang Yong Tau Foo and now Hakka Yong Tau Foo has joined the race. It is just as good and the Soon Kueh is good as well. The skin is made from yam and there's tau kua in the filling. I ordered the Healthy Set of the Hakka Yong Tau Foo. It costs around $5 and comes with Mee Pok and a bowl of soup.
Katong Laksa is also another hot(pun) competitor in the food race. There are 3 stalls claiming to be the original Katong Laksa. I tried the one run by the 2 sisters, located next to the Original Katong Rojak and opposite a hugely enticing Economical Rice stall. Yes, the Laksa is eaten with a spoon. It is really good, with coconut-laden gravy and a generous amount of thick bee hoon. There are fishcake slices and cockles as accompaniments, made fragrant with laksa leaves.
The Rojak is also good, though you may need to wait for quite a while to be served, since it is done on the spot. Sugar is added to the Hae Kor sauce, giving it a sweet crunch. Heavenly! The ingredients are roasted and not soggy, even though they are tossed in the sauce.
Dining amidst nature
Restaurants have sprouted up in parks, a refreshing location from the usual concrete surroundings.
Punggol Park has one which serves Western dishes in a natural environment. Sitting outside in the terrace gives you access to a panoramic view of the park and a huge pond stares you right in the face. The prices are reasonable but it can be noisy since the HDB dwellers nearby flock to it.
Bishan Park has one too but because of the enormity of the park, one can get lost looking for it, since Bishan Park spans two sections. It is different from the one at Punggol Park and is situated beside a spa. It serves both local and Western dishes but the prices are a little steep. The ambience is quiet and conducive for some catching up or an intimate tete-a-tete. The jazz music is a turn-on too.
Some dishes I recommend are Pan-fried Dory with Mango Sauce, Tomyam Soup, which has 'tang hoon' and adequate seafood in the soup and Brownie with Ice-cream, which is served at the correct temperature and texture, since brownies are supposed to be warm and soft.
Punggol Park has one which serves Western dishes in a natural environment. Sitting outside in the terrace gives you access to a panoramic view of the park and a huge pond stares you right in the face. The prices are reasonable but it can be noisy since the HDB dwellers nearby flock to it.
Bishan Park has one too but because of the enormity of the park, one can get lost looking for it, since Bishan Park spans two sections. It is different from the one at Punggol Park and is situated beside a spa. It serves both local and Western dishes but the prices are a little steep. The ambience is quiet and conducive for some catching up or an intimate tete-a-tete. The jazz music is a turn-on too.
Some dishes I recommend are Pan-fried Dory with Mango Sauce, Tomyam Soup, which has 'tang hoon' and adequate seafood in the soup and Brownie with Ice-cream, which is served at the correct temperature and texture, since brownies are supposed to be warm and soft.
"Oi-shi!"
Japanese food is commonly eaten in Singapore. It can be eaten ala-carte, as takeaway or on conveyor belt. I recommend Sakae Sushi as a place worth visiting.
It serves sushi and non-sushi items as well. What always ends up in my palate is the latter. I cannot resist ordering Kani and Yashi Tempura, which is crabstick and vegetable shreds fried in tempura batter, Fried Hotate, which is scallops fried in breadcrumbs, Takoyaki Balls, which is fried octopus balls and Cold, Fried or Agekashi Tofu, which is tofu served cold with soya sauce and spring onions, or fried with fish flakes sprinkled on top. I never fail to spend an average of $15 on each visit there.
It serves sushi and non-sushi items as well. What always ends up in my palate is the latter. I cannot resist ordering Kani and Yashi Tempura, which is crabstick and vegetable shreds fried in tempura batter, Fried Hotate, which is scallops fried in breadcrumbs, Takoyaki Balls, which is fried octopus balls and Cold, Fried or Agekashi Tofu, which is tofu served cold with soya sauce and spring onions, or fried with fish flakes sprinkled on top. I never fail to spend an average of $15 on each visit there.
Food, glorious food!
Porridge is what one thinks of when one is ill. There are two stalls worth visiting for it. One is a Malay stall and the other is a Chinese stall.
The Malay stall is at Serangoon Gardens Market, located next to the Roti John stall. Bubur Ayam or Chicken Porridge is really porridge with shredded chicken slices topped with a generous amount of mee soto soup. It is filling, hot and a good source of comfort food. It costs $2-$2.50.
The Chinese stall is at the S-11 coffeeshop in the row of shophouses adjacent to the Serangoon Interchange. It is a new stall and it sells fried Hokkien Mee as well. It is next to the Western food stall. There are a few choices and each costs $3. Chicken with Century Egg, Pork and Fish are some. Extra toppings of century egg and egg are available too.
The porridge is smooth and garnishings of sesame oil, fried onions, spring onions and fried dough fritters are lashed on top. It is a good portion for such a price. The porridge is made on the spot and thus one has to wait for a while. The stallholder has such a really sweet smile that you'll feel inclined to tell her so. She seems to be from China, judging from her accent.
Western food seems to be popping up everywhere, even in coffeeshops. Two coffeeshops are worth going to for it.
The coffeeshop behind Christ the King Parish on Ang Mo Kio Avenue 8 has a stall. Its Fish and Chips is a good order. It costs $4.50. Though the fish slabs are rather small, they are juicy. They are served with baked beans, coleslaw, tartare sauce and french fries. The coleslaw is really good because it isn't slathered with mayonnaise or salad cream. The vegetables seem fresh as well. So it's really healthy.
Along Serangoon Avenue 3, there is a coffeeshop at the corner of the row of shophouses opposite Yangzheng Primary School. The stall operates at night and the variety of items sold is different from that sold by Western food stalls in other coffeeshops. This one sells side orders like Cheesy Fries, Tempura Prawns, Chicken Nuggets, Calamari and Scallops. It is worth going to if one craves a late-night snack. It closes at 10.30pm-11 pm.
Corn and nacho chips are a different variation from mere potato chips or prawn crackers. Chacos is a common brand. There are flavours like Cheesy Cheese, BBQ and Spicy Curry to choose from. A packet costs around $1.50 though the first quarter is mostly air.
Black Bean Rice Noodles or Vermicelli is a typically Cantonese main meal. The Cantonese call it Xi Cup Hor Fun or Mai Fun. Rice noodles or vermicelli is stir-fried with assorted seafood or meat over high heat and then lathered with black bean sauce, which is salty and yet fragrant. There are two places on my recommended list.
Prosperous Kitchen at Thomson Plaza has Hor Fun in Black Bean Sauce. It is fried with assorted seafood and pork. It makes a full meal for a family of 3, costing about $9. It definitely doesn't taste too bad.
Fatty Weng Restaurant at Albert Complex however, takes the cake. It is the best version I've ever ever tasted since I was born and I'm not exaggerating. The sauce is really delicious and the noodles are soaked in it. Words cannot adequately describe the actual taste of it and even though it has been a great number of years since I last ate it, my sensory nerves can still remember how it tasted like. I can already feel my tongue buds tingling and my salivary glands working!
Though it was the father who was the chef when I first tasted it, the son has inherited his father's flair and has reproduced his dad's cooking to the exact degree. The only difference is that the son is thin unlike his dad. Tourists flock to this place as well so it's worth going there for a meal.
The Malay stall is at Serangoon Gardens Market, located next to the Roti John stall. Bubur Ayam or Chicken Porridge is really porridge with shredded chicken slices topped with a generous amount of mee soto soup. It is filling, hot and a good source of comfort food. It costs $2-$2.50.
The Chinese stall is at the S-11 coffeeshop in the row of shophouses adjacent to the Serangoon Interchange. It is a new stall and it sells fried Hokkien Mee as well. It is next to the Western food stall. There are a few choices and each costs $3. Chicken with Century Egg, Pork and Fish are some. Extra toppings of century egg and egg are available too.
The porridge is smooth and garnishings of sesame oil, fried onions, spring onions and fried dough fritters are lashed on top. It is a good portion for such a price. The porridge is made on the spot and thus one has to wait for a while. The stallholder has such a really sweet smile that you'll feel inclined to tell her so. She seems to be from China, judging from her accent.
Western food seems to be popping up everywhere, even in coffeeshops. Two coffeeshops are worth going to for it.
The coffeeshop behind Christ the King Parish on Ang Mo Kio Avenue 8 has a stall. Its Fish and Chips is a good order. It costs $4.50. Though the fish slabs are rather small, they are juicy. They are served with baked beans, coleslaw, tartare sauce and french fries. The coleslaw is really good because it isn't slathered with mayonnaise or salad cream. The vegetables seem fresh as well. So it's really healthy.
Along Serangoon Avenue 3, there is a coffeeshop at the corner of the row of shophouses opposite Yangzheng Primary School. The stall operates at night and the variety of items sold is different from that sold by Western food stalls in other coffeeshops. This one sells side orders like Cheesy Fries, Tempura Prawns, Chicken Nuggets, Calamari and Scallops. It is worth going to if one craves a late-night snack. It closes at 10.30pm-11 pm.
Corn and nacho chips are a different variation from mere potato chips or prawn crackers. Chacos is a common brand. There are flavours like Cheesy Cheese, BBQ and Spicy Curry to choose from. A packet costs around $1.50 though the first quarter is mostly air.
Black Bean Rice Noodles or Vermicelli is a typically Cantonese main meal. The Cantonese call it Xi Cup Hor Fun or Mai Fun. Rice noodles or vermicelli is stir-fried with assorted seafood or meat over high heat and then lathered with black bean sauce, which is salty and yet fragrant. There are two places on my recommended list.
Prosperous Kitchen at Thomson Plaza has Hor Fun in Black Bean Sauce. It is fried with assorted seafood and pork. It makes a full meal for a family of 3, costing about $9. It definitely doesn't taste too bad.
Fatty Weng Restaurant at Albert Complex however, takes the cake. It is the best version I've ever ever tasted since I was born and I'm not exaggerating. The sauce is really delicious and the noodles are soaked in it. Words cannot adequately describe the actual taste of it and even though it has been a great number of years since I last ate it, my sensory nerves can still remember how it tasted like. I can already feel my tongue buds tingling and my salivary glands working!
Though it was the father who was the chef when I first tasted it, the son has inherited his father's flair and has reproduced his dad's cooking to the exact degree. The only difference is that the son is thin unlike his dad. Tourists flock to this place as well so it's worth going there for a meal.
Pasta - comfort food
A few well-known places offer pasta for ravenous mouths to devour.
The Western food stall at Banquet food court has Ham and Mushroom Pasta in Cream Sauce. It is not only delicious but the sauce is also not rich. In fact, it tastes like Cream of Mushroom Soup. It is not so fattening subsequently and yet it is filling as well. Still, the waiting time can be rather long.
The food court above NTUC at Toa Payoh Interchange has a Western stall as well. Its Chicken Bacon Carbonara is not too bad too. It is not rich and thick but somewhat like Banquet's in texture. The only problem is that it doesn't really fill the stomach.
The Western food stall at Serangoon Gardens Market serves Spaghetti with Chicken Cutlet. The spaghetti is the thinner version cooked in a tomato-based sauce and liberally tossed with diced vegetables like celery and carrots. This vegetarian pasta is served with chicken cutlet deep-fried in breadcrumbs, though one can ask for fish instead.
Pasta Mania is classy and yet good for those on a budget, especially students. The creamy pastas are really good, especially the Creamy Chicken Pasta. It doesn't have too much garlic and the chicken is finely shredded, making it even more tender and juicy to eat. There are four types of pasta to choose from: Spaghetti, Linguine, Penne and Fuscili. The service is really fast and the portions are filling too. This costs about $7-$8. The Country Baked Pasta is for smaller stomachs. It doesn't really make one full as it is rather light. There is no choice of pasta. They use fuscili. The layer of cheese baked till brown in colour complements the cream sauce. It costs $10.20.
Coffee Bean and Tea Leaf is known for more than its coffee and cakes. It also has items on the menu good enough for a full meal. Its spaghetti is also good and you can ask for extra toppings to go with its tomato-based sauce. Skinless chicken chunks is my usual choice. It costs $9.80-$9.90 without toppings.
Swensen's also serves spaghetti dishes. The Chilli Fish Spaghetti is 0ne of the recommended choices. It is pasta in a sambal sauce served with slabs of battered-fried fish. There is Spaghetti Aglio Olio for the health-conscious. Spaghetti is tossed in garlic, olive oil and chilli flakes but surprisingly, it is not bland in taste. Black Pepper Chicken Spaghetti is also another option. They cost about $10-$11. Other items on the menu to order are Chicken or Fish Baked Rice, Deep-fried Mushrooms, Cheesy Salsa Burger as well as the ice-creams.
The most expensive pasta I've eaten so far is at Cafe Cartel. The various pasta items cost about $12-$13. I have written about them in a much earlier entry with the subject head as "Serangoon Gardens". However, the cream-based pastas can have too much garlic in them and are too rich. The Beef Lasagne is not too bad really. Its minced beef is easy to eat with the soft lasagne layers in a tomato-based sauce and the baked cheese layer on top.
The Western food stall at Banquet food court has Ham and Mushroom Pasta in Cream Sauce. It is not only delicious but the sauce is also not rich. In fact, it tastes like Cream of Mushroom Soup. It is not so fattening subsequently and yet it is filling as well. Still, the waiting time can be rather long.
The food court above NTUC at Toa Payoh Interchange has a Western stall as well. Its Chicken Bacon Carbonara is not too bad too. It is not rich and thick but somewhat like Banquet's in texture. The only problem is that it doesn't really fill the stomach.
The Western food stall at Serangoon Gardens Market serves Spaghetti with Chicken Cutlet. The spaghetti is the thinner version cooked in a tomato-based sauce and liberally tossed with diced vegetables like celery and carrots. This vegetarian pasta is served with chicken cutlet deep-fried in breadcrumbs, though one can ask for fish instead.
Pasta Mania is classy and yet good for those on a budget, especially students. The creamy pastas are really good, especially the Creamy Chicken Pasta. It doesn't have too much garlic and the chicken is finely shredded, making it even more tender and juicy to eat. There are four types of pasta to choose from: Spaghetti, Linguine, Penne and Fuscili. The service is really fast and the portions are filling too. This costs about $7-$8. The Country Baked Pasta is for smaller stomachs. It doesn't really make one full as it is rather light. There is no choice of pasta. They use fuscili. The layer of cheese baked till brown in colour complements the cream sauce. It costs $10.20.
Coffee Bean and Tea Leaf is known for more than its coffee and cakes. It also has items on the menu good enough for a full meal. Its spaghetti is also good and you can ask for extra toppings to go with its tomato-based sauce. Skinless chicken chunks is my usual choice. It costs $9.80-$9.90 without toppings.
Swensen's also serves spaghetti dishes. The Chilli Fish Spaghetti is 0ne of the recommended choices. It is pasta in a sambal sauce served with slabs of battered-fried fish. There is Spaghetti Aglio Olio for the health-conscious. Spaghetti is tossed in garlic, olive oil and chilli flakes but surprisingly, it is not bland in taste. Black Pepper Chicken Spaghetti is also another option. They cost about $10-$11. Other items on the menu to order are Chicken or Fish Baked Rice, Deep-fried Mushrooms, Cheesy Salsa Burger as well as the ice-creams.
The most expensive pasta I've eaten so far is at Cafe Cartel. The various pasta items cost about $12-$13. I have written about them in a much earlier entry with the subject head as "Serangoon Gardens". However, the cream-based pastas can have too much garlic in them and are too rich. The Beef Lasagne is not too bad really. Its minced beef is easy to eat with the soft lasagne layers in a tomato-based sauce and the baked cheese layer on top.
Street food or xiao chi
I ate Japanese Pizza again. It was made by a Taiwanese this time and though I had sworn off eating one made by a Chinese, I decided to take the risk. It wasn't too bad and rather worth the extremely long wait. This lady's pizza was bigger and the cabbage within was more and crunchier. It was also cheaper at $2.50 and there were more fillings to choose from. The only flaw was its excessive starchiness. I took my favourite salmon filling. I also bought a sausage which was bigger than the normal ones but was rather expensive at $1.20.
The food was mind-boggling as well. There were Malay, Indian and Chinese vendors promoting their cultural delicacies. The Malays sold Mee Goreng, Otah, Sausages and their famous Ramly Burgers, which are delicious but fattening due to the huge portions and excessive amounts of oil used while cooking them. I've never bought them ever since hearing about them from a friend and I doubt I will.
The Indians sold Goreng Pisang and Vadai while the Chinese sold Vegetable Pizza, Takopachi Balls, various fried finger foods, Mua Chee, beverages and their famous Smelly Tofu, which is deep-fried fermented beancurd. This is supposedly a delicacy but I'm not a fan of it as it smells like excrement to me, in all honesty. I can't even get past the smell to taste the delicious beancurd underneath, as people testify. I had to wrinkle my nose inconspicuously as I passed the Smelly Beancurd stalls, so as not to offend the vendors. What's more, there were altogether 3 stalls selling it!
The food was mind-boggling as well. There were Malay, Indian and Chinese vendors promoting their cultural delicacies. The Malays sold Mee Goreng, Otah, Sausages and their famous Ramly Burgers, which are delicious but fattening due to the huge portions and excessive amounts of oil used while cooking them. I've never bought them ever since hearing about them from a friend and I doubt I will.
The Indians sold Goreng Pisang and Vadai while the Chinese sold Vegetable Pizza, Takopachi Balls, various fried finger foods, Mua Chee, beverages and their famous Smelly Tofu, which is deep-fried fermented beancurd. This is supposedly a delicacy but I'm not a fan of it as it smells like excrement to me, in all honesty. I can't even get past the smell to taste the delicious beancurd underneath, as people testify. I had to wrinkle my nose inconspicuously as I passed the Smelly Beancurd stalls, so as not to offend the vendors. What's more, there were altogether 3 stalls selling it!
Salad Prawn
This dish is presented in various ways at Chinese restaurants. The most prevalent way is as part of a cold dish, accompanied by a mini fruit salad. There are two other methods of presenting this dish.
Crystal Jade restaurants shallow-fry the prawns and coat it in mayonnaise. It is delectable but fattening of course and costs $16.80. However, the generous coating of mayonnaise can be a turn-off if it curdles with time.
Prosperous Kitchen at Thomson Plaza has a slight variation on Crystal Jade's version. It tops the prawns with pork floss and adds this sweet accent to the already succulent taste given off by the prawns. This costs $2 less at $14.80. It is so good that even my dad, who does not like fried dishes, acknowledges this dish as tasty and a good one to order.
Crystal Jade restaurants shallow-fry the prawns and coat it in mayonnaise. It is delectable but fattening of course and costs $16.80. However, the generous coating of mayonnaise can be a turn-off if it curdles with time.
Prosperous Kitchen at Thomson Plaza has a slight variation on Crystal Jade's version. It tops the prawns with pork floss and adds this sweet accent to the already succulent taste given off by the prawns. This costs $2 less at $14.80. It is so good that even my dad, who does not like fried dishes, acknowledges this dish as tasty and a good one to order.
The art of eating healthily
I subscribe to this website on losing weight from Beliefnet and one of the advice given is not to give in to eating when depressed. It's really not that difficult to resist the urge. Yes, it's a conscious choice to do so but it'll be good for the body in the long run.
I do have these urges, as most women do but I overcome them by telling myself that I want to eat that particular food, only because I'm upset and want to vent my feelings out. It is not a craving I have due to sheer desire for it. So by psychoing myself, I forgo the unhealthy food I wanted to eat in the first place.
Another way to overcome it is to choose healthier alternatives. I chose a packet of milk over a packet of chips or biscuits. I still felt satisfied. Fruits are another option.
Kiwifruit
It boosts energy levels with relatively few calories. Since it's low fat, it's good for the heart too.
It keeps you going longer, maintains your glucose level during hard training sessions and keeps you staying strong longer.
Stop hiccups by standing straight, sticking your arms straight up in the air above your head and wiggle your fingers.
The Cheater's Guide to Indulgence:
The occasional snack won't make you sick. Go junk-food-free for 3 days a week, drink lots of water, reintroduce small portions of snacks after the 3 days. Switch to healthy, flavourful snacks like raisins, unsalted and unsweetened mixed nuts, fresh or dried fruits and low-fat cheese if you've been bad for a whole week. Allow yourself a day in the week to have whatever you want.
Just standing up for 2 hours a day can slash your risk of obesity by about 10%. Walk 20 minutes a day, 3 times a week. Do random fitness acts like walking to the MRT station and taking the stairs.
Make time to snooze, clock in 12 hours of restful sleep every night for a week or 8 hrs a night. Don't take caffeine after noon, grab a 30-minute power nap at lunch. Stretch before bedtime.
If you have an ideal weight to maintain, it helps as well. I lost 7kg to fit into my choir uniform and I'm not about to regain it due to sloth.
I do have these urges, as most women do but I overcome them by telling myself that I want to eat that particular food, only because I'm upset and want to vent my feelings out. It is not a craving I have due to sheer desire for it. So by psychoing myself, I forgo the unhealthy food I wanted to eat in the first place.
Another way to overcome it is to choose healthier alternatives. I chose a packet of milk over a packet of chips or biscuits. I still felt satisfied. Fruits are another option.
Kiwifruit
It boosts energy levels with relatively few calories. Since it's low fat, it's good for the heart too.
It keeps you going longer, maintains your glucose level during hard training sessions and keeps you staying strong longer.
Stop hiccups by standing straight, sticking your arms straight up in the air above your head and wiggle your fingers.
The Cheater's Guide to Indulgence:
The occasional snack won't make you sick. Go junk-food-free for 3 days a week, drink lots of water, reintroduce small portions of snacks after the 3 days. Switch to healthy, flavourful snacks like raisins, unsalted and unsweetened mixed nuts, fresh or dried fruits and low-fat cheese if you've been bad for a whole week. Allow yourself a day in the week to have whatever you want.
Just standing up for 2 hours a day can slash your risk of obesity by about 10%. Walk 20 minutes a day, 3 times a week. Do random fitness acts like walking to the MRT station and taking the stairs.
Make time to snooze, clock in 12 hours of restful sleep every night for a week or 8 hrs a night. Don't take caffeine after noon, grab a 30-minute power nap at lunch. Stretch before bedtime.
If you have an ideal weight to maintain, it helps as well. I lost 7kg to fit into my choir uniform and I'm not about to regain it due to sloth.
Chicken Cordon Bleu
It is really breaded chicken steak with cheese and turkey ham stuffed within.
I first knew about it from Neopets. Haha. Then my friend told me that there really is such a dish and I tried 2 versions of it.
The better one is from Delifrance. It's tender, succulent and absolutely delicious. One mouthful will leave you craving for more, especially when you are just stealing some from your friend! The other was tough, huge and salty. It tasted more like pork knuckle! I'm not kidding! Even my friend agreed so.
So I can't wait to go to Delifrance to taste it again and this time, I'll bring that same friend who had the misfortune to taste the worse version.
I first knew about it from Neopets. Haha. Then my friend told me that there really is such a dish and I tried 2 versions of it.
The better one is from Delifrance. It's tender, succulent and absolutely delicious. One mouthful will leave you craving for more, especially when you are just stealing some from your friend! The other was tough, huge and salty. It tasted more like pork knuckle! I'm not kidding! Even my friend agreed so.
So I can't wait to go to Delifrance to taste it again and this time, I'll bring that same friend who had the misfortune to taste the worse version.
another delectable delight to try
I'm sure most people have heard of Shilin Snacks. The XXXL Chicken Chop is really good, for lack of a better adjective, though the quality is dependent on the long queue. They may've come up with new delights like Mushroom and Cheese Egg Crepes and Seafood Tempura but it is one of the original choices that is worth going back for time and again.
It is fried in a special batter but is not oily. Then it is showered with spices like pepper and chilli powder before being cut into bite-sized pieces. It costs $3 and is very popular with women. However, because it is deep-fried, it is heaty and can't be eaten often. The size of it is substantial and can be a meal in itself though.
It is fried in a special batter but is not oily. Then it is showered with spices like pepper and chilli powder before being cut into bite-sized pieces. It costs $3 and is very popular with women. However, because it is deep-fried, it is heaty and can't be eaten often. The size of it is substantial and can be a meal in itself though.
More gastronomic recommendations
There are several hotels offering buffets for food lovers but I really like the lunch buffet at Hotel Phoenix next to Somerset station.
It costs $24.80++ approximately and discounts are given according to the credit cards one holds. It is worth paying this price for so many dishes offered at the buffet.
The range of dishes offered is good. It encompasses my 3 meals for the whole day. There are salads and soups as starters. The Herbal Chicken Soup is really good. There are also Sushi and sashimi. Sometimes there are mussels too. There is bread with either plain butter or garlic butter as well.
The main dishes are a mixture of local, Chinese and Western in origin. Laksa is the healthier version, with more beansprouts and a more diluted gravy. Roti Prata is the speciality of the buffet. It is fattening however, because it uses a lot of oil in the cooking process and the curry accompanying it, either mutton or chicken, is oily by nature too. It is better to be shared between two people. There is Hainanese Chicken Rice too and the Laksa alternates with Mee Siam.
The Western dishes consist of those like Butter Rice, Roast Pork or Beef and Barbecued Chicken. As for Chinese dishes, there are those like Kai Lan in Oyster Sauce and Steamed Fish with Salted Vegetable. There is plain rice to accompany the dishes too. As can be seen, this hotel is more health-conscious in its selection of dishes, which is a trend nowadays.
For dessert, there are fruits ranging from dragon fruit, watermelon, honeydew to apples and papayas. There is also ice-cream in various flavours and accompanied by toppings for the children.
It is the dessert rack in the centre however, that offers divine creations such as Bread and Butter Pudding, Strawberry Shortcake, Cinnamon Peach Cake, Chocolate Layered Cake, Durian Moose, Mango Pudding, Red Bean Soup and Chocolate Eclairs. I always look forward to having dessert for these reasons but sometimes I have to forgo it because my stomach cannot take in any more food. *Blush*
Fish and Chips is a Western favourite with both children and adults. There are 2 types of batter coating the fish fillets. There is the crumby version and the smooth version. I prefer the latter though.
Secret Recipe's Fish and Chips is worth eating. Though it costs $11, its smooth batter is not oily and does not make one feel full even after eating the chips, granted that I asked for less oil. In turn, the fish is juicy and moist when it is bitten into. The 2 fillets are of quite a substantial size and the tartare sauce accompanying it is sweet and smooth, rather like mayonnaise, instead of the usual sour one with gherkins mixed into it.
It costs $24.80++ approximately and discounts are given according to the credit cards one holds. It is worth paying this price for so many dishes offered at the buffet.
The range of dishes offered is good. It encompasses my 3 meals for the whole day. There are salads and soups as starters. The Herbal Chicken Soup is really good. There are also Sushi and sashimi. Sometimes there are mussels too. There is bread with either plain butter or garlic butter as well.
The main dishes are a mixture of local, Chinese and Western in origin. Laksa is the healthier version, with more beansprouts and a more diluted gravy. Roti Prata is the speciality of the buffet. It is fattening however, because it uses a lot of oil in the cooking process and the curry accompanying it, either mutton or chicken, is oily by nature too. It is better to be shared between two people. There is Hainanese Chicken Rice too and the Laksa alternates with Mee Siam.
The Western dishes consist of those like Butter Rice, Roast Pork or Beef and Barbecued Chicken. As for Chinese dishes, there are those like Kai Lan in Oyster Sauce and Steamed Fish with Salted Vegetable. There is plain rice to accompany the dishes too. As can be seen, this hotel is more health-conscious in its selection of dishes, which is a trend nowadays.
For dessert, there are fruits ranging from dragon fruit, watermelon, honeydew to apples and papayas. There is also ice-cream in various flavours and accompanied by toppings for the children.
It is the dessert rack in the centre however, that offers divine creations such as Bread and Butter Pudding, Strawberry Shortcake, Cinnamon Peach Cake, Chocolate Layered Cake, Durian Moose, Mango Pudding, Red Bean Soup and Chocolate Eclairs. I always look forward to having dessert for these reasons but sometimes I have to forgo it because my stomach cannot take in any more food. *Blush*
Fish and Chips is a Western favourite with both children and adults. There are 2 types of batter coating the fish fillets. There is the crumby version and the smooth version. I prefer the latter though.
Secret Recipe's Fish and Chips is worth eating. Though it costs $11, its smooth batter is not oily and does not make one feel full even after eating the chips, granted that I asked for less oil. In turn, the fish is juicy and moist when it is bitten into. The 2 fillets are of quite a substantial size and the tartare sauce accompanying it is sweet and smooth, rather like mayonnaise, instead of the usual sour one with gherkins mixed into it.
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