Tuesday 13 October 2009
Friday 2 October 2009
Thursday 10 September 2009
Moist Chocolate Cake
Yeilds: one 9 inch cake
3 whole eggs, beaten
3 egg yolks, beaten
175gm self raising flour, sifted
200gm butter, softened
30-50gm cocoa powder, sifted
150gm fine brown sugar
1. With an electric mixer, cream the sugar and butter till light in colour.
2. Add the beaten eggs (combine both) a little each time, ensuring it is well integrated each time.
3. Fold in the flour and cocoa powder. I use a metal spoon and fold in the same direction. I start from the middle and make a clockwise motion and end back where I started. Do not change directions as this will break the air pockets that havee been created.
4. Do not overfold. This will result in a rubbery texture. Stop once the flour has been integrated.
5. Pour into a well greased baking tin (or line with baking paper) and bake at 150C for about 45min.
6. When a skwer inserted comes out clean or u can see the sides have retreated a little from the tin, turn off the heat and keep the cake in the tin, in the oven for about 5-10min.
7. Transfer to wire rack to cool completely before storing.
Many recipes call for an oven to be at 170 to 190C. I prefer to reduce the heat and allow a longer baking time. This prevents the cake from drying out and burning and forms a nice even top.
Butter cake - same method, just replace the cocoa powder with the self-raising flour.
Marble cake - same method as butter cake. Aportion out an amount and add cocoa powder. Scoop both mixes randomly. Use a wooden skewer to swirl around the mix, creating the marbling effect.
3 whole eggs, beaten
3 egg yolks, beaten
175gm self raising flour, sifted
200gm butter, softened
30-50gm cocoa powder, sifted
150gm fine brown sugar
1. With an electric mixer, cream the sugar and butter till light in colour.
2. Add the beaten eggs (combine both) a little each time, ensuring it is well integrated each time.
3. Fold in the flour and cocoa powder. I use a metal spoon and fold in the same direction. I start from the middle and make a clockwise motion and end back where I started. Do not change directions as this will break the air pockets that havee been created.
4. Do not overfold. This will result in a rubbery texture. Stop once the flour has been integrated.
5. Pour into a well greased baking tin (or line with baking paper) and bake at 150C for about 45min.
6. When a skwer inserted comes out clean or u can see the sides have retreated a little from the tin, turn off the heat and keep the cake in the tin, in the oven for about 5-10min.
7. Transfer to wire rack to cool completely before storing.
Many recipes call for an oven to be at 170 to 190C. I prefer to reduce the heat and allow a longer baking time. This prevents the cake from drying out and burning and forms a nice even top.
Butter cake - same method, just replace the cocoa powder with the self-raising flour.
Marble cake - same method as butter cake. Aportion out an amount and add cocoa powder. Scoop both mixes randomly. Use a wooden skewer to swirl around the mix, creating the marbling effect.
Cucumber Kerabu
1 local cucumber, sliced rojak style
2-3 shallots, sliced
1 red chilli, sliced
juice of 3-4 small limes (calamansi)
sugar to taste
This is a very simple nonya (side) dish. Just toss everything together and chill in the fridge. Great accompaniment to spicy dishes. My mom used to make this pretty often when I was a kid, especially on days when she cooked curry. Sedap nya...manis, pedas, sour....mmmmm....my saliva glands are going into overdrive as I type.
2-3 shallots, sliced
1 red chilli, sliced
juice of 3-4 small limes (calamansi)
sugar to taste
This is a very simple nonya (side) dish. Just toss everything together and chill in the fridge. Great accompaniment to spicy dishes. My mom used to make this pretty often when I was a kid, especially on days when she cooked curry. Sedap nya...manis, pedas, sour....mmmmm....my saliva glands are going into overdrive as I type.
Onions
There are so many onions available these days. Bottomline, they do add sweetness to your dish, soup, stew etc. but the degree of sweetness varies according to the colour. This is my deduction, in ascending order of sweetness:
1. shallots
2. Small purple onions (resemble shallots but are slightly bigger)
3. Red onions (great for relishes, salads, grilling)
4. Yellow onions (great for soups and omelette)
5. White onions (great for grilling, onion soup)
Pearl onions are smaller versions of white onions but in terms of sweetness, are somewhere between 3 and 4. Great for pickling too.
1. shallots
2. Small purple onions (resemble shallots but are slightly bigger)
3. Red onions (great for relishes, salads, grilling)
4. Yellow onions (great for soups and omelette)
5. White onions (great for grilling, onion soup)
Pearl onions are smaller versions of white onions but in terms of sweetness, are somewhere between 3 and 4. Great for pickling too.
Sweet and Sour Sauce
This is the sweet and sour sauce I use to make sweet and sour fish. You can also use it for pork and chicken. For the fish, I use my salmon fingers recipe.
Sauce
1/2 cup ketchup
juice of 1 lemon
water
brown sugar to taste
Ingredients
1 small yellow onion
1 small japanese cucumber
1 small yellow or red pepper or both
1/2 cup to 3/4 cup pineapple chunks (fresh or canned)
1 tomato
corn starch (about 1tbsp of corn flour disoolved in 3-4tbsp water)
1. Slice the yellow onion into slivers. Chop the cucumber and peppers into chunks (skin on) and slice the tomato into segments. As for the pineapple, I prefer to use canned ones so that I can also add some of the syrup in the sauce to give that hint of pineapple.
2. In a hot wok, heat about 1 tablespoon of oil and add the onions.
3. When the onions are slightly brown and the fragrance comes through, add the cucumber, peppers and pineapple.
4. Add the sauce mix and stir in the corn starch till you reach the desired consistency. Bring to boil and the sauce is ready to be served.
For the sance mix, you need to taste the mix and adjust the sugar and sourness to your taste.
You can pre-make the sauce and re-heat before serving. Extras can be kept in glass jars and used withint 1 week. Or you can freeze it and use within a month.
Tip #1: To peel the onion easily, simply chop off the top and bottom. Slice the onion into two but not all the way through, leaving the last layer in tack. This will help you peel off the onion easily and beautifully.
Tip #2: To avoid having the onions make you cry and to prevent it from becoming soggy after leaving it to sit a while, slice along the grains (lines you see on the onions).
Sauce
1/2 cup ketchup
juice of 1 lemon
water
brown sugar to taste
Ingredients
1 small yellow onion
1 small japanese cucumber
1 small yellow or red pepper or both
1/2 cup to 3/4 cup pineapple chunks (fresh or canned)
1 tomato
corn starch (about 1tbsp of corn flour disoolved in 3-4tbsp water)
1. Slice the yellow onion into slivers. Chop the cucumber and peppers into chunks (skin on) and slice the tomato into segments. As for the pineapple, I prefer to use canned ones so that I can also add some of the syrup in the sauce to give that hint of pineapple.
2. In a hot wok, heat about 1 tablespoon of oil and add the onions.
3. When the onions are slightly brown and the fragrance comes through, add the cucumber, peppers and pineapple.
4. Add the sauce mix and stir in the corn starch till you reach the desired consistency. Bring to boil and the sauce is ready to be served.
For the sance mix, you need to taste the mix and adjust the sugar and sourness to your taste.
You can pre-make the sauce and re-heat before serving. Extras can be kept in glass jars and used withint 1 week. Or you can freeze it and use within a month.
Tip #1: To peel the onion easily, simply chop off the top and bottom. Slice the onion into two but not all the way through, leaving the last layer in tack. This will help you peel off the onion easily and beautifully.
Tip #2: To avoid having the onions make you cry and to prevent it from becoming soggy after leaving it to sit a while, slice along the grains (lines you see on the onions).
Green Bean Soup with Sago
300gms green beans, washed
12 pieces pandan leaves
2-2.5l water
2-3 Japanese yellow sweet potatoes, peeled and chopped into chunks
rock sugar to taste
1/2 cup to 3/4 cup small sago, washed
1. Tie the pandan leaves into 2 bundles and bring to boil with the green beans.
2. When it has reached boiling point, reduce fire to low-medium.
3. When the green beans start to split, add the sweet potatoes and sago and bring to a boil, stirring occasionally to ensure the sago does not stick. Remove pandan bundles.
4. Add sugar to taste.
5. Optional - with fire turned off or on low, stir in chunks of kee chang into the soup before serving. This adds a golden hue to the sea of green and makes the dessert very filling.
You can do likewise for red beans, minus the kee chang and adding orange peel if desired.
12 pieces pandan leaves
2-2.5l water
2-3 Japanese yellow sweet potatoes, peeled and chopped into chunks
rock sugar to taste
1/2 cup to 3/4 cup small sago, washed
1. Tie the pandan leaves into 2 bundles and bring to boil with the green beans.
2. When it has reached boiling point, reduce fire to low-medium.
3. When the green beans start to split, add the sweet potatoes and sago and bring to a boil, stirring occasionally to ensure the sago does not stick. Remove pandan bundles.
4. Add sugar to taste.
5. Optional - with fire turned off or on low, stir in chunks of kee chang into the soup before serving. This adds a golden hue to the sea of green and makes the dessert very filling.
You can do likewise for red beans, minus the kee chang and adding orange peel if desired.
Baked Salmon Fingers
I haven't been very concientious in keeping this blog updated but I think I must. I chanced upon another blog recently capturing recipes of various peranakan and non-peranakan dishes. The owner of the blog said she was doing it for the sake of her little daughter in the event she forgets the recipe as her memory fails, her daughter will be able to retrieve it from the blog. What a brilliant idea!
This is Nicole's favourite fish dish. She can polish off 4-5 fingers in one sitting.
Ingredients
2 Salmon fillet (de-boned, de-skinned)
2 beaten eggs
bread crumbs or crushed cream crackers
salt and pepper
1. Slice the salmon fillet into fingers of about 2cm in width and 1cm in thickness. Yields about 15 to 20 fingers.
2. Marinade with salt and pepper.
3. Leave to chill in the fridge for about 15-30mins or longer if you have the time.
4. Dip each finger in the beaten eggs and coat with the bread or cracker crumbs.
5. Place on baking sheets and bake at about 170C for about 20-25min or till golden and the crumbs appear crunchy.
6. Remove and serve with your favourite dips. Great on its own as well.
I prefer using cream crackers as they give a crunchier finish. You can also add grounded herbs, chilli powder, paprika or curry powder into the crumbs for coating to give that different edge to the salmon fingers.
This is Nicole's favourite fish dish. She can polish off 4-5 fingers in one sitting.
Ingredients
2 Salmon fillet (de-boned, de-skinned)
2 beaten eggs
bread crumbs or crushed cream crackers
salt and pepper
1. Slice the salmon fillet into fingers of about 2cm in width and 1cm in thickness. Yields about 15 to 20 fingers.
2. Marinade with salt and pepper.
3. Leave to chill in the fridge for about 15-30mins or longer if you have the time.
4. Dip each finger in the beaten eggs and coat with the bread or cracker crumbs.
5. Place on baking sheets and bake at about 170C for about 20-25min or till golden and the crumbs appear crunchy.
6. Remove and serve with your favourite dips. Great on its own as well.
I prefer using cream crackers as they give a crunchier finish. You can also add grounded herbs, chilli powder, paprika or curry powder into the crumbs for coating to give that different edge to the salmon fingers.
Tuesday 9 December 2008
Kimbap
I fell in love with this Korean sushi when I first tasted it over a year ago. Ed brought a roll back made by his Korean tenant. Some people don't like it cos they think it is soggy sushi, but I love the assortment of tastes - sweet, salty without the vinegar. Mine you I still love Japanese sushi.
My sushi rice and nori seaweed have been sitting in my cupboard for months...begging me to use them *haha*. So one afternoon last week, whilst Nicole was at my in laws place, I was hard at work in the kitchen.
The traditional recipe calls for minced beef/pork to be used. I substituted with vegetarian minced meat. I fried it with some garlic and shallots (the authentic Korean version will of course not have garlic and shallots), dark soy and sesame oil. Next I stir fried some mushrooms and carrots and chinese spinach (all because these are Nicole's favourite veggies). Made some omelette strips, cut the japanese cucumber into strips and rolled it all up with sushi rice and seaweed. Oh yes, the sushi rice was cooked and cooled beforehand. And just as it is fairly cool, stir in sesame oil and light soy or salt. Do use a damp cloth to keep the rice moist as you are preparing everything else, a step I forgot which resulted in a drier rice texture.
Verdict - taste is there, just need to brush up on my rolling technique. Oh yea, don't be too greedy like me trying to pile on as much "liao" as possible in 1 roll. My first roll was bursting at the seams and I had to wrap it up in cling film to keep it in place!!! When ready with the rolls, you can roll them up in aluminium foil and store in a cool place till you are ready to serve. For us we just eat the whole roll as it is (aka sandwich style) or you can slice it up and serve sushi style. Sauce wise, a nice korean sweet chilli sauce is good enough. For me, I eat it without any sauce.
Comment from hubby: First time I eat sushi and am so full!
French Toast with A Twist
Been in a cooking frenzy over the long weekend. Saw this done on channel 69 on the Restaurant Makeover programme and have been wanting to try it out. The actual recipe calls for sauteed spiced peaches to be sandwiched into thick toast, then dipping the whole piece of bread into egg mixture and pan fried in oil, served with cruncy roasted macademia nuts, drizzled over with maple syrup and dusted with icing sugar...mmm...heavenly.
Well, with a toddler at home, I gotta watch the sugar and oil amounts I use, so this is my version. Nectarine was aplenty at home, so I sliced 3 just ripe nectarine and sauteed it in a little olive oil with grounded cinnamon and light brown sugar till soft but not overly soft. The skin of the nectarine was kept on, so it bleeds into the juices, giving a nice pink rose hue. Next, I dipped multi-grain bread in the whisked eggs and pan fried till golden sans the oil(I used a non-stick pan of course).
Maple syrup.....yums....the real thing and not those corn syrup with maple flavouring you get at fast food restaurants.
Monday 24 November 2008
Nostalgia
Lately, I have been dreaming of and thinking of the UK and occasionally Europe. Missing those carefree student days, reminiscing about the past, the things me and my bunch of friends would do and oh yes....the cooking.
I wonder if nostalgia is a sign of age...hmmm....or maybe it is just me missing the freedom....likely to be both *grins*
All my cooking skills were honed during my university days in the UK. Some times my mom wonders if I am there to study or to cook as each summer I will lug back with me dried shrimps, kuching laksa paste and curry powder. So I have been thinking, better jot down my recipes before I forget (I probably have forgotten some bits already...almost a decade ago you know!!!) Since the festive season is approaching, you can try out these farily easy and homey styled food.
Bon Appetit!
Grilled Lamb Chops
6-8 pieces of lamb chops/steaks
1 small bottle of Lea & Perrins Worcestershire sauce (yes all of it)
freshly ground black pepper
2-3tbsp rosemary (fresh is best, dried will do)
dash of hua tiao jiu (or any chinese cooking wine)
Marinate the lamb chops with all the above ingredients for at least 2-3hours. Better if overnight. Grill in a preheated over of 200C for about 20-25minutes. It depends on how you like your meat done and the thickness of your chops/steaks.
For the herbs, rosemary goes best with lamb. But if you like something else, by all means. A closer alternative can be thyme, oregano or mixed italian herbs.
For the meat, you can substitue with beef if preferred. Goes well with potatoes or mash and a fruity, zesty salad. Balance out the savouriness with something tangy and sweet.
Baked Mushrooms with Garlic Herb Butter
Garlic herb Butter
50 -100gm butter
minced garlic (if you like a strong garlic taste, use more)
any dried or fresh herb of choice, chopped
salt and black pepper to taste (if using salted butter, no need to add extra salt)
Mix the ingredients together and spoon into cavity of white button mushrooms/brown mushrooms/portobello mushrooms. Bake for about 10-15minutes at 200C or till mushrooms turn a darker brown. The butter would have melted and soaked into the mushrooms.
Baked Salmon in White Wine
For each salmon steak, you will need
4-5 tbsp white wine
a few springs of fresh dill or about 1-2 tbsp of dried dill
salt
black pepper
grated lemon zest
Wrap each steak with the ingredients in aluminium foil to make little parcels and bake for about 10-12min at 200C. Do not over-cook salmon as the flesh will be tough.
If you are cooking for kids and want to obmit the white, not a problem. Squeeze a few drops of kemon juice if desired or just do without.
If you like a rich sauce to go with the salmon, save the juices from the baked fish, add a spoonful of butter, milk and plain flour and boil in a saucepan till sauce thickens. Stir continously. Add more milk to thin the sauce if desired. Season to taste. And voila, you have salmon with white wine and dill sauce.
I wonder if nostalgia is a sign of age...hmmm....or maybe it is just me missing the freedom....likely to be both *grins*
All my cooking skills were honed during my university days in the UK. Some times my mom wonders if I am there to study or to cook as each summer I will lug back with me dried shrimps, kuching laksa paste and curry powder. So I have been thinking, better jot down my recipes before I forget (I probably have forgotten some bits already...almost a decade ago you know!!!) Since the festive season is approaching, you can try out these farily easy and homey styled food.
Bon Appetit!
Grilled Lamb Chops
6-8 pieces of lamb chops/steaks
1 small bottle of Lea & Perrins Worcestershire sauce (yes all of it)
freshly ground black pepper
2-3tbsp rosemary (fresh is best, dried will do)
dash of hua tiao jiu (or any chinese cooking wine)
Marinate the lamb chops with all the above ingredients for at least 2-3hours. Better if overnight. Grill in a preheated over of 200C for about 20-25minutes. It depends on how you like your meat done and the thickness of your chops/steaks.
For the herbs, rosemary goes best with lamb. But if you like something else, by all means. A closer alternative can be thyme, oregano or mixed italian herbs.
For the meat, you can substitue with beef if preferred. Goes well with potatoes or mash and a fruity, zesty salad. Balance out the savouriness with something tangy and sweet.
Baked Mushrooms with Garlic Herb Butter
Garlic herb Butter
50 -100gm butter
minced garlic (if you like a strong garlic taste, use more)
any dried or fresh herb of choice, chopped
salt and black pepper to taste (if using salted butter, no need to add extra salt)
Mix the ingredients together and spoon into cavity of white button mushrooms/brown mushrooms/portobello mushrooms. Bake for about 10-15minutes at 200C or till mushrooms turn a darker brown. The butter would have melted and soaked into the mushrooms.
Baked Salmon in White Wine
For each salmon steak, you will need
4-5 tbsp white wine
a few springs of fresh dill or about 1-2 tbsp of dried dill
salt
black pepper
grated lemon zest
Wrap each steak with the ingredients in aluminium foil to make little parcels and bake for about 10-12min at 200C. Do not over-cook salmon as the flesh will be tough.
If you are cooking for kids and want to obmit the white, not a problem. Squeeze a few drops of kemon juice if desired or just do without.
If you like a rich sauce to go with the salmon, save the juices from the baked fish, add a spoonful of butter, milk and plain flour and boil in a saucepan till sauce thickens. Stir continously. Add more milk to thin the sauce if desired. Season to taste. And voila, you have salmon with white wine and dill sauce.
Tuesday 11 December 2007
Thank You
Orders for the Christmas Bake Sale are closed. We have received an overwhelming response. Thank you for all your support. Till the next bake sale....
Have a Merry Christmas, may the Lord be with you this season and bless you with much joy and peace...and a Happy 2008!!!
Have a Merry Christmas, may the Lord be with you this season and bless you with much joy and peace...and a Happy 2008!!!
Friday 16 November 2007
Coffee Almond Praline
Here is a pic of the coffee almond praline with Christmas ornaments (the lemon almond praline will look the same, only diff is the taste of course).
Plain - well no ornaments, no almonds, just as the word says...plain coffee/almond creamn.
Almond Brittle (sorry, didn't get a chance to take that pic, but just imagine almond crunch on top)
The Christmas ornaments are subject to change depending on availability and the baker's creativity on the day *grin*.
I do hope you will like the cake and that it will bring you much Christmas cheer and joy as much as I do baking and decorating it. My hubby can attest to me being so engrossed when making it!
Plain - well no ornaments, no almonds, just as the word says...plain coffee/almond creamn.
Almond Brittle (sorry, didn't get a chance to take that pic, but just imagine almond crunch on top)
The Christmas ornaments are subject to change depending on availability and the baker's creativity on the day *grin*.
I do hope you will like the cake and that it will bring you much Christmas cheer and joy as much as I do baking and decorating it. My hubby can attest to me being so engrossed when making it!
Tuesday 6 November 2007
Christmas Bake Sale
Chestnuts roasting on an open fire, Jack Frost nipping at your nose, Yuletide carols being sung by a choir.....ooooh....how I love Christmas!!!
I have been itching to bake for many months now, so what better time than Christmas. One major challenge though, little Nicole requires more attention these days, having to be mindful of where she crawls to, what she grabs and put in her mouth and to catch her when she falls from standing without support.
For those of you who have tried my coffee and lemon praline, you will be happy to know I am show-casing it this Christmas. And yes Jaime, I know your mom has been craving for this....so she will have her wish come true soon.
What's on the menu: Coffee Almond Praline & Lemon Almond Praline
What's in it: Alternating layers of sponge cake, coffee or lemon cream and crunchy roasted almond brittle
What's about it: about 6" in diameter, serves 6-8pax
What's topping it: Christmas Decorative Ornaments/Almond Brittle/Plain
What's the deal: $32
Where to get it: Place your orders at artonaplate@email.com or edtyh@pacific.net.sg or drop me a message in the C-box or sms me
Collection: Self-collection preferred; however if my or hubby's schedule permits, we are pleased to make delivery arrangements to a convenient location
How long will it last: From 16 Nov to 23 Dec07. Pls give me at least 5 days advance notice. There is a limit to the number of orders I can take per week.
I have been itching to bake for many months now, so what better time than Christmas. One major challenge though, little Nicole requires more attention these days, having to be mindful of where she crawls to, what she grabs and put in her mouth and to catch her when she falls from standing without support.
For those of you who have tried my coffee and lemon praline, you will be happy to know I am show-casing it this Christmas. And yes Jaime, I know your mom has been craving for this....so she will have her wish come true soon.
What's on the menu: Coffee Almond Praline & Lemon Almond Praline
What's in it: Alternating layers of sponge cake, coffee or lemon cream and crunchy roasted almond brittle
What's about it: about 6" in diameter, serves 6-8pax
What's topping it: Christmas Decorative Ornaments/Almond Brittle/Plain
What's the deal: $32
Where to get it: Place your orders at artonaplate@email.com or edtyh@pacific.net.sg or drop me a message in the C-box or sms me
Collection: Self-collection preferred; however if my or hubby's schedule permits, we are pleased to make delivery arrangements to a convenient location
How long will it last: From 16 Nov to 23 Dec07. Pls give me at least 5 days advance notice. There is a limit to the number of orders I can take per week.
Wednesday 8 August 2007
Gado Gado
For those of you gado-gado fans out there....I am not talking about the typical gado gado you get at Indonesian restaurants, but the healthier version made from cashew nuts and almonds instead of the typical peanut sauce....you know who you are.
I have been at work, experimenting in the kitchen recently. I have managed to get the taste and texture very close to the ones I have tried.
For the sauce (enough to serve 2 as mains or 4 as sides), you will need about 200gm roasted cashews or almonds or a mix of both nuts, fresh red chilli, about 1 inch of lemon grass (the white portion), kaffir lime leaves (about 3-4 large pieces), 1/4 cup of assam juice (tamarind) and 2-3tbsp brown sugar. Just mince all of these in an electric chopper or blender to a texture you like. I like mine creamy but still with chunks. It should form a paste....to serve add water to a consistency you like, stir and warm over medium heat. If stored in a glass jar when cool (as in the paste only without the water), it can keep for about 1 week...just add water, warm it up and serve.
For the rest of the dish, let your imagination run wild...the staples would be shredded cucumber, shredded lettuce, tau kwa, boiled potatoe and hard boiled egg. Other things you may want to add on are hardier vege like boiled cabbage, cauliflower, tempeh etc.
Enjoy!!!
I have been at work, experimenting in the kitchen recently. I have managed to get the taste and texture very close to the ones I have tried.
For the sauce (enough to serve 2 as mains or 4 as sides), you will need about 200gm roasted cashews or almonds or a mix of both nuts, fresh red chilli, about 1 inch of lemon grass (the white portion), kaffir lime leaves (about 3-4 large pieces), 1/4 cup of assam juice (tamarind) and 2-3tbsp brown sugar. Just mince all of these in an electric chopper or blender to a texture you like. I like mine creamy but still with chunks. It should form a paste....to serve add water to a consistency you like, stir and warm over medium heat. If stored in a glass jar when cool (as in the paste only without the water), it can keep for about 1 week...just add water, warm it up and serve.
For the rest of the dish, let your imagination run wild...the staples would be shredded cucumber, shredded lettuce, tau kwa, boiled potatoe and hard boiled egg. Other things you may want to add on are hardier vege like boiled cabbage, cauliflower, tempeh etc.
Enjoy!!!
Gemelli
Pronounced as "jay-MEHL-lee", it is Italian for "twins," referring culinarily to short, 1 1/2-inch twists that resemble two strands of spaghetti twisted together. And this is indeed what it is - a shop selling pasta and pizza owned and run by a pair of twins!!!
We chanced upon this shop through word of mouth. So while in the vicinity one day, my hubby and I (plus the little one) decided to give it a shot. Tucked away at one corner of the Bedok Camp Hawker Centre, this shop was opened almost 2 months ago. It serves a farily wide selection of pastas and pizzas considering it is just a hawker stall size space, soup and salad and some desserts.
We tried the mediterranean pasta and gnocchi. Both were good. The mediterranean pasta comes with chopped tomatoes and grilled eggplant. At first we thought it looked kinda dry cos it is not the typical tomato based pasta you would find...it is almost aglio olio style in fact...but it turned out tasty and yummy. I had the gnocchi which is a dumpling made of either semolina, flour or potatoes and served in a creamy sauce. I have eaten gnocchi elsewhere in S'pore and has always been disappointed. Cos to make good gnocchi, it has to have a good bite, chewy yet "bouncy" (the so-called QQ factor) and this one certainly did not fail. It came with a creamy sauce with fresh shitake mushrooms and asparagus. However, at the end of finishing the plate of gnocchi, you will not have much space for more as it is pretty heavy.
So how was the overall experience? Good (for the pastas since we have not tried the pizzas), we will certainly go back for more, and at a price of around $7-$9, it is reasonable fare.
I don't have the exact address and I forgot to take pics of the food!
Gemelli
Hawker Centre opposite Bedok Camp
Corner stall - sign is in black and red...you can't miss it being the only Italian stall amidst the predominantly Malay stalls
Open everyday for lunch and dinner
We chanced upon this shop through word of mouth. So while in the vicinity one day, my hubby and I (plus the little one) decided to give it a shot. Tucked away at one corner of the Bedok Camp Hawker Centre, this shop was opened almost 2 months ago. It serves a farily wide selection of pastas and pizzas considering it is just a hawker stall size space, soup and salad and some desserts.
We tried the mediterranean pasta and gnocchi. Both were good. The mediterranean pasta comes with chopped tomatoes and grilled eggplant. At first we thought it looked kinda dry cos it is not the typical tomato based pasta you would find...it is almost aglio olio style in fact...but it turned out tasty and yummy. I had the gnocchi which is a dumpling made of either semolina, flour or potatoes and served in a creamy sauce. I have eaten gnocchi elsewhere in S'pore and has always been disappointed. Cos to make good gnocchi, it has to have a good bite, chewy yet "bouncy" (the so-called QQ factor) and this one certainly did not fail. It came with a creamy sauce with fresh shitake mushrooms and asparagus. However, at the end of finishing the plate of gnocchi, you will not have much space for more as it is pretty heavy.
So how was the overall experience? Good (for the pastas since we have not tried the pizzas), we will certainly go back for more, and at a price of around $7-$9, it is reasonable fare.
I don't have the exact address and I forgot to take pics of the food!
Gemelli
Hawker Centre opposite Bedok Camp
Corner stall - sign is in black and red...you can't miss it being the only Italian stall amidst the predominantly Malay stalls
Open everyday for lunch and dinner
Muffins
I just dig muffins....soft, moist and chokeful of yummy ingredients...in particular - chocolate. I have tried some muffins that are supposedly double choc, you see the rich colour, but where oh where has the choc gone?
Recently I chanced upon these muffins that are pretty yummy, has sufficient "liao" (ingredients) in it and blossoms like a cauliflower. It is best eaten warm, fresh off the queue...yes queue...not oven...haha...cos you gotta queue to get these yummy florets. I got my girlfriend who was in the vicinity to get them for me - cranberry (the large one in the pic), choc, orange and cheese.
The cranberry is so-so...just muffin with lots of juicy cranberries...the cheese one is good, very generous they were with the soft cheese in it. The choc muffin is actually just choc rice sprinkled on top and inside the muffin. The ones on top gave the muffin added crunch, but those inside have melted and adds that chocolate dimension to an otherwise normal butter background. Having said all these, it is pretty good value for money...at only $1-$1.20 each.
So where is this place? It is Chocolat n Spice. They have 2 outlets - one at Shunfu market and the other at Tanjong Pagar. I have not tried the muffins from their Shunfu outlet, so I dunno if the quality and taste is the same.
Chocolat n Spice
Blk 1 Tanjong Pagar Plaza
#01-18
Singapore 082001
Tel: 9276 2110
Operating Hours:
Mon-Fri: 8.30am - 5pm
Sat: 8.30am - 3pm (Closed on Sundays & PH)
320 Shunfu Road (Shunfu Mart)
#02-12
Singapore 570320
Telephone : 93830413
Recently I chanced upon these muffins that are pretty yummy, has sufficient "liao" (ingredients) in it and blossoms like a cauliflower. It is best eaten warm, fresh off the queue...yes queue...not oven...haha...cos you gotta queue to get these yummy florets. I got my girlfriend who was in the vicinity to get them for me - cranberry (the large one in the pic), choc, orange and cheese.
The cranberry is so-so...just muffin with lots of juicy cranberries...the cheese one is good, very generous they were with the soft cheese in it. The choc muffin is actually just choc rice sprinkled on top and inside the muffin. The ones on top gave the muffin added crunch, but those inside have melted and adds that chocolate dimension to an otherwise normal butter background. Having said all these, it is pretty good value for money...at only $1-$1.20 each.
So where is this place? It is Chocolat n Spice. They have 2 outlets - one at Shunfu market and the other at Tanjong Pagar. I have not tried the muffins from their Shunfu outlet, so I dunno if the quality and taste is the same.
Chocolat n Spice
Blk 1 Tanjong Pagar Plaza
#01-18
Singapore 082001
Tel: 9276 2110
Operating Hours:
Mon-Fri: 8.30am - 5pm
Sat: 8.30am - 3pm (Closed on Sundays & PH)
320 Shunfu Road (Shunfu Mart)
#02-12
Singapore 570320
Telephone : 93830413
Thursday 12 July 2007
Vansh
I was so excited yesterday, both about turing 30 and my hubby bringing me out for dinner to celebrate my birthday. We went to a restaurant that I have been wanting to try out ever since they opened a few years back - Vansh.
Eversince 2 weeks back when my girlfriend and I went to Melt at The Oriental for buffet and tasted the delicious Indian fare there, we have been yearning for more Indian food. So I told my hubby why not try out Vansh.
Eversince 2 weeks back when my girlfriend and I went to Melt at The Oriental for buffet and tasted the delicious Indian fare there, we have been yearning for more Indian food. So I told my hubby why not try out Vansh.
And my wait has not been in vain. The food is really good quality Indian food, and the balance of spices is not overpowering. For a person who doesnt really mind what he eats, my hubby actually said the food was excellent and it was the best he has ever had, speaks a lot eh?!
We ordered the vegetarian tandoori combination platter, black bean dal, deccan vegetable curry and a chickpea curry, accompanied by pilau rice and garlic naan.
We ordered the vegetarian tandoori combination platter, black bean dal, deccan vegetable curry and a chickpea curry, accompanied by pilau rice and garlic naan.
As a starter, we were served pappadums served ala love letter style and accompanied by 3 dips - yogurt mint, mango chutney and a spicy chilli tomato sauce.....yummy. I love pappadums and was expecting the usual white round pieces but this one is different. It is speckled brown, rolled up like a love letter and served in a goblet! A tad salty though but the dips were yummilicious. I am salivating now as I type. *haha*
Pardon me, we were too busy enjoying the good food and forgot about taking pictures of the food *hehe* by the time I remembered, only 1 dish left. Here is the shot of the chickpea curry.
The tandoori combination platter comes with smoked cottage cheese, spiced mushroom fritters, tandoori cauliflower and a potato cum lentil croquette. All very fragrant and nicely spiced. The vegetable curry was ok but the black bean dal and chickpea curry are must tries. You know the usual dal we get outside is watery and from the yellow lentils? This is is creamy and the taste of the black beans comes through very well. A refreshing change. My hubby tried that first and kept singing its praises. *lol*
When it comes to pilau rice, I usually hate biting into a piece of star anise or cardamon pod when, but this one was free from those chunks, very fragrant. It almost reminds me of chicken rice!!! As for the naan, it was passable. Too dense for my taste.
Now comes in the interesting part. We brought a cake along to celebrate. So when we were ready for cake cutting, we waited and waited. We thought they had lost the cake. But see what they did in the pic above.
We were very pleasantly surprised. I didnt expect them to dress up the presentation of the cake, with tea lights and all. It was cool!!!
We were very pleasantly surprised. I didnt expect them to dress up the presentation of the cake, with tea lights and all. It was cool!!!
Overall, a memorable dining experience and we will return for more for sure. Thank you dear hubby for bringing us there!!!
For meat lovers, I hear their lamb kebabs and tandoori are very good. Check with the waiter or restaurant manager for recommendatios. They know their stuff well.
Vansh
2 Stadium Wlk
#01-04 Singapore Indoor Stadium
Singapore 397691
Tel : 6345 4466
Wednesday 4 July 2007
Black & White
I promised some time back to post the cake I made for my mil's birthday. It is pretty simple. As usual, I try to find something relatively easy to do, looks good and tastes good. The only thing I am not happy about is that I like my cakes to have a softer texture when cold. But for this recipe, with the amount of butter in it, when the cake has been refrigerated, it will harden slightly. So you may say, take it out to defrost first....but the white chocolate icing will soften....dilemma *sigh* So if any of you have any solutions, pls let me know.
To ice the cake, place the cake on a cake board or one of those cake stand that swivels. Using one hand to hold the cake base (with a little of the base jutting out of the edge of the table) and rotating it, with the other hand, use a spatula to form a swirling peak.
Black & White Cake
Prep Time: 1h 30min (45 min each for cake and icing)
Baking Time: about 45min
Cooling Time: about 2h
Serves 8pax
Chocolate Cake
5 eggs
225 g caster sugar ( i used fine brown sugar)
200 g self raising flour
50 g cocoa powder
250 g butter, softened at room temperature
Pre-heat the oven at 170C.
Cream the sugar and butter together until the mix turns pale in colour.
Beat in the eggs 1 at a time, ensuring the egg is well mixed before beating in the next egg.
Sift the flour and cocoa powder into the mixture, a little each time (I go by batches of 50g) and fold into the mixture till all flour has been incorporated well.
Pour into a pre-lined and greased 8inch round baking tin and bake for about 45min or till a skewer (I use a butter knife) inserted comes out clean.
Let the cake sit in the tin for about 30min before turning out onto a wire rack to cool.
White Chocolate Frosting
250g white chocolate, chopped into small pieces
70 g butter, slightly softened
200ml whipping cream
Melt the white chocolate and butter in a bowl sitting on top of simmering water.
In a separate bowl, whisk the whipping cream until soft peaks form and it can hold its shape.
Fold the cream into the chocolate mixture until it thickens.
Put it in the fridge to cool and let it harden slightly until it is manageable for spreading on the cake. Stir the mixture every 10min as it hardens.
To ice the cake, place the cake on a cake board or one of those cake stand that swivels. Using one hand to hold the cake base (with a little of the base jutting out of the edge of the table) and rotating it, with the other hand, use a spatula to form a swirling peak.
Friday 29 June 2007
Belado Inspired Bean Curd
I was inspired by this dish called Terong Belado after trying it for the first time recently. Terong Belado is basically grilled eggplant with chilli & tomato sauce. It also has onions, garlic, galangal (blue ginger) and ginger in it. So as usual, I decided to experiment at home.
I didn't have eggplant so I used firm bean curd (tau kwa) instead. Yes yes, no semblance of eggplant, but who says I wanted to replicate the dish? *hehe* For the sauce, no chilli for me, cos I was nursing a sore throat, no onions cos I am still nursing my little one, and I didnt have galangal on hand. So what became of the sauce? Jane's Savoury Tomato & Garlic Sauce!!!
For those of you who wanna give this a shot, here goes.
Bean Curd with Savoury Tomato & Garlic Sauce
Prep time: 5-7min; Cooking time: 20 min
Cost: approx. S$2
Serves 2-3pax
2pcs medium tau kwa
2 semi-ripe tomatoes
3-4 cloves garlic, skinned
1/2 tbsp tau cheo (fermented soy beans)
Method
Drain the tau kwa of excess water by wiping with kitchen towel papers. Bake in the oven at 130C for about 20min.
Blend the tomatoes, garlic and tau cheo in food processor till fine (unless you prefer it lumpy). Pour the sauce over the tau kwa and bake for a further 10min. Alternatively, you can warm up the sauce in a frying pan (oil is optional) and pour it over the tau kwa before serving.
Simple yet nutritious eh?
The outcome was pretty good. From afar, the sauce reminded my hubby of chilli crab.
Wednesday 27 June 2007
Casa Bom Vento
Guess where I am now? At my good friend, Lingshi's house. Brought Nicole to play with her daughter today and Nicole is taking her afternoon nap *yippee* freedom at last, for a while at least.
So yes I promised to mention about my recent food find at Casa Bom Vento over the weekend. It is a simple coffeshop space that serves Peranakan, Eurasian and Portugese food.
We tried the kacang butol ( wing beans or square beans as some call it mixed with sambal belacan, served raw), telong belajo (grilled brinjal with tomato based sauce), ayam buah keluak, nonya chap chai and fish curry just to name a few.
The kacang butol is nice but lacks the bite from the chilli but I was very happy with the telong belajo. For those who love salted fish, there is a sprinkle of deep fried salted fish bits on top. I was disappointed with the ayam buah keluak though, mainly cos they do not have the buah keluak in the dish. Instead they dug out the flesh and mixed in the soup to yield a thicker broth.
Overall a pleasant experience, food ok but lack the oomph from the spices and chilli and reasonable pricing. Oh yes, try not to sit near the kitchen. It is hot!
Casa Bom Vento
32 Seah St
Singapore 188388
Tel : 6338 8859
So yes I promised to mention about my recent food find at Casa Bom Vento over the weekend. It is a simple coffeshop space that serves Peranakan, Eurasian and Portugese food.
We tried the kacang butol ( wing beans or square beans as some call it mixed with sambal belacan, served raw), telong belajo (grilled brinjal with tomato based sauce), ayam buah keluak, nonya chap chai and fish curry just to name a few.
The kacang butol is nice but lacks the bite from the chilli but I was very happy with the telong belajo. For those who love salted fish, there is a sprinkle of deep fried salted fish bits on top. I was disappointed with the ayam buah keluak though, mainly cos they do not have the buah keluak in the dish. Instead they dug out the flesh and mixed in the soup to yield a thicker broth.
Overall a pleasant experience, food ok but lack the oomph from the spices and chilli and reasonable pricing. Oh yes, try not to sit near the kitchen. It is hot!
Casa Bom Vento
32 Seah St
Singapore 188388
Tel : 6338 8859
Tuesday 26 June 2007
Soak It All Up
Here's a tip I picked up from a friend who owns an organic vegetarian food outlet. Soak vegetables in vinegar for about 15min to remove the insecticides and pesticides used. Although I don't really know if it works, I just do it with blind faith, believing in providing my family with healthier food.
If you can afford it, the ideal is to use organic apple cider vinegar. I go for a cheaper alternative with the chinese white rice vinegar. Add about 1tbsp of the vinegar to about 1.5 to 2litres of water.
If you can afford it, the ideal is to use organic apple cider vinegar. I go for a cheaper alternative with the chinese white rice vinegar. Add about 1tbsp of the vinegar to about 1.5 to 2litres of water.
Liquid Aminos
You probably have seen me using this item in my recipe. What's this? It is an alternative to light soy sauce, and in my opinion, a healthier choice. Tastes yummy too. Reminds me of Maggi seasoning.
I use Bragg Liquid Amino. It is made from soy protein and contains no preservatives, colourings, chemicals whatsoever. Hmmmm.....seems like I am almost "selling" this product. Haha.
Anyway, liquid amino as the name suggests contains 16 amino acids. To know more about this, you can check it out at http://www.bragg.com/products/liquidaminos.html
It is a pricier alternative to light soy sauce, at about S$8.50 for a 474ml bottle which lasts me about 3-4months, assuming I use a little everday.
I use Bragg Liquid Amino. It is made from soy protein and contains no preservatives, colourings, chemicals whatsoever. Hmmmm.....seems like I am almost "selling" this product. Haha.
Anyway, liquid amino as the name suggests contains 16 amino acids. To know more about this, you can check it out at http://www.bragg.com/products/liquidaminos.html
It is a pricier alternative to light soy sauce, at about S$8.50 for a 474ml bottle which lasts me about 3-4months, assuming I use a little everday.
Saturday 23 June 2007
Quick Mee Sua Soup
This is my 5th attempt to publish this post!!! Each time I sit down to do this, I am interupted, usually by my daughter. *sigh*
It was one of those evenings when I was feeling really exhausted from looking after the little one, so dinner had to be something simple. I love using this recipe when I am stretched for time or can't be bothered to cook too much. It is also very satisfying to have this on a cold (wish is was winter and snowing) day.
I do use some organic ingredients but it is up to you. For this dish, I prefer to use organic mee sua cos it does not have the white floury substance that clouds the soup when you throw it into the dish directly. For non-organic mee sua, you will need to boil it separately in another pot before dishing it together with the soup, unless you don't mind the cloudiness.
Quick Mee Sua Soup
Prep time: 20min; Cooking time: 10min; Cost: approx S$7
Serves 2 adults
Serves 2 adults
4 pcs organic mee sua
4 cloves garlic, finaly chopped
300-400gm seasonal vegeatable (I used baby xiao bai cai)
1 pkt brown shimeiji mushrooms (white is fine too)
1 pc medium sized tau kwa (firm bean curd)
2 eggs
liquid amino (or light soy sauce)
2 heaped tablespoons or organic chickpea miso*
1.2 - 1.3litres boiled water
oil for frying
Method
Slice the tau kwa into strips (thickness is up to) and bake it in the oven at 130C for about 15-20min, depending on the thickness.
Fry the garlic till slightly brown then add a few dashes of liquid amino (or light soy sauce). Toss in the shimeiji mushrooms and baked tau kwa and stir fry for about 2minutes. Add the seasonal vegetables and mix well. Add the water and let it boil. Once boiling point is reached, toss in the mee sua. Let it cook for about 2 minutes then add the eggs. I like the eggs poached. But if you like it broken up, feel free to do so. The soup will turn slightly cloudy. Once the egg is cooked, add 1-2 more dashes of liquid amino (or light soy sauce) if preferred then turn off the fire. Stir in the chickpea miso at this point until well mixed into the soup. Your meal is ready to be served!
* miso should never be boiled as it kills off the life enzymes in it. You may use other types of miso for this dish but I prefer chickpea miso for it has a milder taste and a rounder finishing to it. It also gives off a hint of wine in the soup. Mmmm....lovely :p
TipBaked tau kwa is healthier and can be done hours before cooking time. I normally bake the tau kwa in the morning when I have time and leave it in the fridge till cooking time.
Tuesday 19 June 2007
Chicken Rice Chilli
There is something about chicken rice chilli that makes the whole experience of eating chicken rice that much more upbeat. My hubby for one loves the chilli. I have seen him ordering just the rice and ate it with the chilli. So I have decided to make a bottle to store at home.
it's really simple to make and I did it all in under 20min including washing up so I managed to get this yummy bottle done way before my little girl called for attention.
Here's the recipe.
Chicken Rice Chilli
8 - 10 big red chillis
4 - 8 cloves of garlic
2 inch chunk of old ginger
2 tbsp white rice vinegar
Just whizz everything together in an electric food processor. I used a mini electric chopper so I had to chop the chillis and ginger into smaller chunks. Store in any dry glass jar and it should keep in the refrigerator for about 1 week. You can keep it longer if you want but the taste will alter. Enjoy!
Note:
The chilli, garlic and ginger should be kept dry and void of any water droplets or moistyre, This helps the sauce keep longer and prevent from growing mouldy faster.
I also washed the chilli the night before and let it air-dry. Alternatively, you can wipe the chillis dry with a piece of dry cloth.
Thursday 14 June 2007
Seriously Art
Yes, I have finally started my food blog, under the encouragement of my hubby since I love to cook and bake so much, and I enjoy good food. Eversince my maternity leave, I have been wanting to do something else, and now that I am going back to work(part-time) I thought I should start this.
I think the word "vegetarian" is often misunderstood and misintepreted. I hope to qwell the notion that "vegetarian" food equates boring, not tasty, eating only "grass" and inadequate to provide one with all the nutrients the body needs.
So what's this blog gonna be like? My aim is to help those busy moms out there, as well as any busy individual who wants a quick, relatively simple recipe to follow, and one that is wholesome, nutritious yet tasty at the same time! So expect recipes, food tips and anything related to food to be served, as Art On A Plate.
Before any of you start to think I have much time on my hands, I don't. So I try to find time-saving methods yet maintaining the taste of the dish and my sanity *haha* And if I do fall back on my updates sometimes, a thousand apologies.
One day, I hope to enrol into Le Cordon Vert and achieve as much as Jaime Oliver has, or even more.
I think the word "vegetarian" is often misunderstood and misintepreted. I hope to qwell the notion that "vegetarian" food equates boring, not tasty, eating only "grass" and inadequate to provide one with all the nutrients the body needs.
So what's this blog gonna be like? My aim is to help those busy moms out there, as well as any busy individual who wants a quick, relatively simple recipe to follow, and one that is wholesome, nutritious yet tasty at the same time! So expect recipes, food tips and anything related to food to be served, as Art On A Plate.
Before any of you start to think I have much time on my hands, I don't. So I try to find time-saving methods yet maintaining the taste of the dish and my sanity *haha* And if I do fall back on my updates sometimes, a thousand apologies.
One day, I hope to enrol into Le Cordon Vert and achieve as much as Jaime Oliver has, or even more.
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