tag:blogger.com,1999:blog-81231566685125502132024-03-14T11:42:06.090+08:00my world my life my loveUnknownnoreply@blogger.comBlogger304125tag:blogger.com,1999:blog-8123156668512550213.post-16585663820647236092014-01-27T02:15:00.001+08:002014-01-27T02:17:43.271+08:00Aussie Portuguese Chicken!<p dir="ltr">I love getting my burgers at the Portuguese burger place at Kensington when I was studying in Sydney. </p>
<p dir="ltr">In an old post, I found the type of chilli they use at a farmers market at Moore Park's Entertainment Quarter. </p>
<p dir="ltr">I got min to buy me a bottle back a while ago and I made it for dinner a few days ago. It was so good! It made me so happy! </p>
<p dir="ltr">And it's really easy to do. </p>
<p dir="ltr">Get chicken breasts, pound them till desired thickness. They don't have to be super thin, although some like them that way. Then poke them all over with a fork. This helps to enhance the marination. </p>
<p dir="ltr">Then spoon a few apps of the chilli oil mixture and leave to chilli for a few hours. </p>
<p dir="ltr">When you're ready to cook, coat then with flour and pan fry them till it's cooked all the way through. </p><p dir="ltr">I served them with buttered macaroni. </p>
<p dir="ltr">Enjoy! </p>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShj4hUW5cFRTWN5S1sGymVf1pTJaGlDaD7clU1WCcsN30rhVKxINprINFw2m5huOr09RUoGMOT5m1nRPgYSPbiIV6Wz8WhCNAlbwInBuYFp0YdVynRjAfYQqIQSyJY1NAcUFLlcY7ljrV/s1600/IMG_1373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgShj4hUW5cFRTWN5S1sGymVf1pTJaGlDaD7clU1WCcsN30rhVKxINprINFw2m5huOr09RUoGMOT5m1nRPgYSPbiIV6Wz8WhCNAlbwInBuYFp0YdVynRjAfYQqIQSyJY1NAcUFLlcY7ljrV/s640/IMG_1373.JPG"> </a> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-40026812510264157602013-03-18T01:47:00.001+08:002013-03-18T01:47:22.296+08:00One of my favourite appetizers!–Buffalo Mozzarella w/ Pesto and Iberico ham<p>One of my favourite appetizer is fresh mozzarella!</p> <p>I love mozzarella with pesto but it is usually kinda expensive in restaurants so i decided to try making it at home instead.. and it was kinda good!</p> <p><a href="http://lh6.ggpht.com/-CLUnc_rUClw/UUYBphL9AtI/AAAAAAAAC7s/Kl0L71cZOzY/s1600-h/P1010491%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1010491" border="0" alt="P1010491" src="http://lh3.ggpht.com/-nh0Yi0lK7jw/UUYBqJ_k71I/AAAAAAAAC70/QrCkLRD19zs/P1010491_thumb.jpg?imgmax=800" width="802" height="454" /></a></p> <p>So all i did was… </p> <p>Bought some pesto from the deli, bought a package of Buffalo Mozzarella and some Iberico ham from Hubers butchery. </p> <p>Put it together with a generous amount of salt and pepper.. and Voila! </p> <p>=D</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-31066683917321586052013-01-22T12:25:00.000+08:002013-01-22T12:25:00.414+08:00O My Dog!<p>I recently went to Great World City with Shi Min and we chanced upon O My Dog! which is part of Skinny Pizza. </p> <p>It was nearing dinner time and i didn’t want to eat a hot dog (even though i would try it next time). </p> <p>What we did have this time is… </p> <p><a href="http://lh4.ggpht.com/--RGu49qpMDY/UPtx0gOS6zI/AAAAAAAAC6g/I0ClWi9qSeE/s1600-h/P1000984%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1000984" border="0" alt="P1000984" src="http://lh3.ggpht.com/-RB_XW0Eb9Go/UPtx1ghVbpI/AAAAAAAAC6k/8KMZW8L10dI/P1000984_thumb.jpg?imgmax=800" width="604" height="454" /></a></p> <p>It’s kinda a cute place. and what we tried this time was the Truffle Taro Fries!</p> <p><a href="http://lh4.ggpht.com/-qxAuqMl7ehI/UPtx2osST5I/AAAAAAAAC6s/Dw71KF94fIg/s1600-h/P1000979%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1000979" border="0" alt="P1000979" src="http://lh4.ggpht.com/-jowzbVRht7E/UPtx3aJDO-I/AAAAAAAAC60/w0mFcLyvIY0/P1000979_thumb%25255B1%25255D.jpg?imgmax=800" width="802" height="454" /></a></p> <p>It is $4 for a small packet. The taro are sliced into thin thin strips and we liked it! This is definitely something i would order again to eat while walking around at Great World City. Love it! It had a great scent and taste of truffles!</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-63890632214685057642013-01-20T12:08:00.001+08:002013-01-20T12:26:31.913+08:00Beef Noodles @ Toa Payoh<p>I really need to know the name of this stall. </p> <p>I chanced upon this little stall at a Toa Payoh coffeeshop when i needed dinner with my mum one night. </p> <p>And i really like eating beef noodles – dry, with a bowl of soup. </p> <p><a href="http://lh4.ggpht.com/-V4iESFaJimo/UPttq0kh3eI/AAAAAAAAC50/KCHmJD042zI/s1600-h/P1000912%25255B6%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1000912" border="0" alt="P1000912" src="http://lh3.ggpht.com/-DfOMyavSnks/UPttr-X4ccI/AAAAAAAAC54/YrOrJ_MvSms/P1000912_thumb%25255B3%25255D.jpg?imgmax=800" width="804" height="454" /></a></p> <p>What i like about this is that the sauce is nicely thickened, there are no lumpy lumps. It is not so thick that you just know they have used too much cornstarch. The texture is great. </p> <p>Also, while the chilli it comes with is nothing fantastic, it is spicy and sour – a perfect accompaniment. </p> <p>A normal bowl is $4.50 but fish added 4 beef balls each. </p> <p>There is a minimum of 2 beef balls for $1. </p> <p>These are not your common run-of-the-mill beef balls you find in the supermarket. It would seem like these are homemade and are well flavoured. </p> <p><a href="http://lh5.ggpht.com/-FLZxoH8tfCs/UPtts0-GKSI/AAAAAAAAC6E/YtuK_Reb_ws/s1600-h/P1000914%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1000914" border="0" alt="P1000914" src="http://lh3.ggpht.com/-EdYGJOxdRIU/UPttt-TAxKI/AAAAAAAAC6M/EOy2tRBey6U/P1000914_thumb.jpg?imgmax=800" width="802" height="454" /></a></p> <p>This is our table for dinner and it was a simple dinner – which we hardly have but i think we should have more often, cause i did enjoy it. </p> <p>This coffeeshop is located next to Toa Payoh Courts and has a big chicken rice stall – so you shouldn’t miss it. </p> <p>Can’t wait to return again! :D</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-74874975883659557622013-01-14T17:14:00.000+08:002013-01-14T17:14:00.492+08:00Okinawan Diner Nirai-Kanai @ Liang Court<p>Liang Court is one of my newest hangout simply because it fulfils my criteria of being a less congested but yet still lively place. </p> <p>Another big reason is because there are so many Japanese restaurants there!</p> <p>One that i have recently gone with fish is an Okinawan Diner at the basement of Liang Court.</p> <p>It seems to serve very homely and authentic Japanese food. This is not a restaurant you go to if you are looking to eat sushi, sashimi and the likes thereof. </p> <p>One of our favourite items that we have tried is …….</p> <p><a href="http://lh4.ggpht.com/-3duUPjTGHKg/UPENSoeEyPI/AAAAAAAAC4I/BXRmu8ZOobo/s1600-h/P1000158%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="P1000158" border="0" alt="P1000158" src="http://lh4.ggpht.com/-6alJ9xFQtJ4/UPENTo_sSQI/AAAAAAAAC4M/a8OFouLffnc/P1000158_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="484" /></a></p> <p>This is a type of gourd which is called silk gourd translating directly from its chinese name si gua 丝瓜. I love this – it’s basically si gua and tofu simmered/braised in a miso based broth. Delicious! I would so get this in a set the next time i’m there. </p> <p><a href="http://lh6.ggpht.com/-ZEXW4a_a1no/UPENUsMqS7I/AAAAAAAAC4Y/TasvgTGtr-g/s1600-h/P1000161%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="P1000161" border="0" alt="P1000161" src="http://lh4.ggpht.com/-MEvwgfkaXuY/UPENWFUKZDI/AAAAAAAAC4c/0F3u_R5jCHU/P1000161_thumb.jpg?imgmax=800" width="644" height="484" /></a></p> <p>This is … seaweed tempura. Yumm! It’s not completely crunchy since seaweed obviously isn’t. This is not the thin crunchy seaweed you buy in packets. It’s the soft version. We really liked this since we love adding extra seaweed in our ramen usually. Definitely will order this again!</p> <p><a href="http://lh5.ggpht.com/-ZeICzV18cZQ/UPENXRLGFgI/AAAAAAAAC4o/eURYxVnHpGA/s1600-h/P1000163%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1000163" border="0" alt="P1000163" src="http://lh5.ggpht.com/-zDUj9cHIIWM/UPENYZqm2RI/AAAAAAAAC4s/02YsFESTqxw/P1000163_thumb.jpg?imgmax=800" width="644" height="484" /></a></p> <p>This is really delicious! Deep-fried mincemeat patties! A little on the salty side, but oh! so delish!</p> <p><a href="http://lh5.ggpht.com/-cPjp0OP-AqE/UPENZM0zuqI/AAAAAAAAC44/Hisy6jXCUHk/s1600-h/P1000171%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1000171" border="0" alt="P1000171" src="http://lh3.ggpht.com/-H-WAU8Rtqcw/UPENal4_A2I/AAAAAAAAC48/H27Vl78wHog/P1000171_thumb.jpg?imgmax=800" width="644" height="484" /></a>  <br />This is what  got for my main dish. It’s fried noodles in a salt-base with a poached egg on top. So i poked the egg yolk and mixed the egg with my noodles! Love it! But i would try something else next time. just for variety sake. </p> <p><a href="http://lh4.ggpht.com/-OTcXdYlSvnM/UPENbspUCsI/AAAAAAAAC5E/ohGHlrFcOLQ/s1600-h/P1000165%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1000165" border="0" alt="P1000165" src="http://lh3.ggpht.com/-iK6bGhrV00A/UPENclD_qxI/AAAAAAAAC5M/tE6FfTR3bmA/P1000165_thumb.jpg?imgmax=800" width="617" height="484" /></a></p> <p>This is what dish ordered – a pork belly set since we heard that their pork belly is awesome. but, we were unfortunately disappointed with this. It wasn’t as soft and tender as we had wished. Fish also changed the rice to okinawan rice which is flavoured rice with mushrooms and vegetables – we like this rice but it was i think $2 or $2.50 to change to this rice. </p> <p>The presentation is really good though. See how they arrange the veggies to look like a tree?</p> <p><a href="http://lh3.ggpht.com/-blrVEtxxA18/UPENdZG8DpI/AAAAAAAAC5Y/paNlAOb6bQs/s1600-h/P1000168%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1000168" border="0" alt="P1000168" src="http://lh3.ggpht.com/-v6wDtaW2DNc/UPENfLhFHuI/AAAAAAAAC5g/5AsQ3zmXTp0/P1000168_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="416" /></a></p> <p>Definitely worth a visit if you go to Liang Court!</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-67733737022759966912013-01-12T14:49:00.001+08:002013-01-12T15:17:19.308+08:00Skinny Pizza (Wheelock Place)<p>Hello!</p> <p>It’s been a while. a real long while. The new year has come and this year is one full of trepidation and fear and hope and all other sorts of emotions for me. I also want to re-start on my blog – i’ve been neglecting it for far too long. </p> <p>So for my first post in the hopefully-going-to-be-awesome new year, i’m gonna be documenting a place that me and fish like eating at – maybe a little bit more me than fish. </p> <p>It’s called – as the title of the post suggests – Skinny Pizza. and the branch that i always go to is the one at Wheelock Place. Simply because i prefer to be away from the crowd – i like a place that has enough people to be vibrant and lively but not so much that i wanna get out of there asap. </p> <p>So, of course, this place specializes in pizza.. but what makes its skinny? It’s low on carbs, because the traditional pizza dough is not present here, what we do have instead, is a base of super thin crunchy layer that still provides the mouth-feel of having some sort of carbohydrates, but yet not so much that you feel incredibly full after a few slices. What it provides instead, is the ability to enjoy and taste the various different flavours of the pizza. </p> <p>In our case, we decided on “The English Breakfast”.</p> <p><a href="http://lh3.ggpht.com/-_ROQrmX67Ds/UPEHRFGlFII/AAAAAAAAC2E/XJ4_WK1iHL8/s1600-h/P1000142%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="P1000142" border="0" alt="P1000142" src="http://lh6.ggpht.com/-AsEr4Z5-CQY/UPEHSWVfDgI/AAAAAAAAC2I/8e7VT0FIgPk/P1000142_thumb%25255B1%25255D.jpg?imgmax=800" width="644" height="484" /></a></p> <p>This has fresh rocket leaves, fried bacon, sautéed mushrooms, a yummo fried egg and shaved parmesan. This has to be one of my favourite-test flavour combo! (I leave the rocket leaves to fish though.. hehe)</p> <p>With 1 pizza, we obviously need sides! 3 sides for $15.</p> <p><a href="http://lh6.ggpht.com/-bS3d5VEmYsg/UPEHTSQHR_I/AAAAAAAAC3k/uKiTWPIbHOI/s1600-h/P1000135%25255B10%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="P1000135" border="0" alt="P1000135" src="http://lh3.ggpht.com/-QCLkjbtrRhs/UPEHUmhzJjI/AAAAAAAAC3o/V6NngnVSdiI/P1000135_thumb%25255B7%25255D.jpg?imgmax=800" width="554" height="482" /></a>  </p> <p>We have here… Seared Brie Cheese. Which only i will eat because fish doesn’t like to eat brie or blue cheeses. It is not so much seared then fried in a crust of pistachios which i love.  <br /> <br /><a href="http://lh5.ggpht.com/-XefqTt45riQ/UPEHWW4aZLI/AAAAAAAAC3s/HPQvLtkxXQg/s1600-h/P1000138%25255B6%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="P1000138" border="0" alt="P1000138" src="http://lh5.ggpht.com/-JVHEbW21IQA/UPEHXRAuKmI/AAAAAAAAC3w/Fa9aPzK_B2s/P1000138_thumb%25255B3%25255D.jpg?imgmax=800" width="554" height="416" /></a></p> <p>Truffle Fries! Need i say much more?</p> <p><a href="http://lh5.ggpht.com/-b63AqpMBJg8/UPEHYUZa39I/AAAAAAAAC30/pxg2gOnRVLc/s1600-h/P1000141%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="P1000141" border="0" alt="P1000141" src="http://lh5.ggpht.com/-Ah3AMceoXKQ/UPEHZr310nI/AAAAAAAAC34/AsSlHoT8ISI/P1000141_thumb%25255B2%25255D.jpg?imgmax=800" width="554" height="416" /></a></p> <p>1/4 metre long Spicy Chicken Sausage! I love the spiciness. and i love chicken sausage. </p> <p>And now…. for drinks!</p> <p><a href="http://lh5.ggpht.com/-klinxWcutQg/UPEHanVlmOI/AAAAAAAAC3A/lxtn9M-6T5A/s1600-h/P1000132%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="P1000132" border="0" alt="P1000132" src="http://lh6.ggpht.com/-A7vrzyAoZG4/UPEHbpYamOI/AAAAAAAAC3I/raC_No-Pc2M/P1000132_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="416" /></a></p> <p>This is the Riverside Raspberry Julep Can-Can Mocktail. $6 each. </p> <p>I really like this because i love lychees. I can’t exactly remember what there are in this drink – but the lychee flavour is quite prominent and that is what i love about this drink. </p> <p><a href="http://lh4.ggpht.com/-2FR9NRkuMho/UPEHcs_gSXI/AAAAAAAAC3U/WtR6VhURJXA/s1600-h/P1000136%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="P1000136" border="0" alt="P1000136" src="http://lh5.ggpht.com/-ekquzxs2bXE/UPEHdqO5BZI/AAAAAAAAC3Y/C43P4B_0X7w/P1000136_thumb%25255B1%25255D.jpg?imgmax=800" width="554" height="416" /></a></p> <p>Fish chose an alcoholic drink that came in a tiffin. I don’t remember what it is exactly but it tastes quite good and fish liked it. </p> <p>And thus, </p> <p>We end our dinner. </p> <p>Disclaimer: This is actually less than what we would usually eat. cause i wasn’t hungry that day. if i were, i think we might need 2 pizzas!</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-21548542915074083582013-01-10T02:52:00.001+08:002013-01-10T02:54:01.372+08:00I’m Coming Back!<p><img style="margin: 5px auto 17px; display: block; float: none" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkO-GNGe_RefIGsi0Y1CgsD08TGO3mkolmgoYJAIRpIPwVXzkULX8mWOca6vECWaQfd20Uw2RDN_yDvfbr6PFwqBMBs7-EaJ1n_WPENkPBwInzKyC4Xhyphenhyphenm5TjROjVf0nJBW4zFz3XrZg4S/s1600/im-back.jpg" width="600" height="407" /></p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-43471937245002956062012-05-21T00:07:00.001+08:002013-01-10T00:30:46.238+08:00Salted Caramels!<p>I am a savoury person – salt over sweet any day! <br /> <br />I don't like the idea of a sweet element on a savoury dish (although there are some exceptions, i suppose) but i totally don't mind a salty element in a sweet dish! <br /> <br />This lead me to borrow a book entitled 'Salty Sweets' by Christie Matheson from the National Library. <br />This is the very first recipe in the book and i love it! <br /> <br />When i was still in Sydney and was out with Yuki for lunch one day, we both bought a candy thermometer and this is the first time it has been used and with great success too! <br /></p> <p><a href="http://lh4.ggpht.com/-fMoaAEwu_h8/T7kWdYPlxJI/AAAAAAAACyk/5t2abBZjr7U/s1600-h/P1100236%25255B2%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1100236" border="0" alt="P1100236" src="http://lh4.ggpht.com/-jcWrEIXULbc/T7kWfa8Fn2I/AAAAAAAACys/lO6R8fX81AA/P1100236_thumb.jpg?imgmax=800" width="470" height="358" /></a> <br />Making candy may seem daunting since one is dealing with super hot caramel and it kinda gets a little fiddly. but it is worth persevering on. This is my first attempt and it is a great success so please do try! <br /><b><u> <br />Ingredients <br /></u></b>Makes 40-50 pieces <br /> <br />1 cup heavy cream <br />5 tbsp unsalted butter <br />½ tsp vanilla extract <br />1 tsp fine sea salt <br />1 ½ cups sugar <br />2 tbsp light corn syrup <br />¼ cup water <br />1 tsp coarse sea salt – whatever you have on hand really.. use all kinds of fanciful salts <br /><b><u> <br />Directions</u></b> <br />Line the bottom and sides of an 8-inch square baking dish with parchment paper, then lightly butter the parchment. <br />Combine the cream, butter, vanilla and sea salt in a small saucepan and bring to a boil over medium heat. Boil for about 4 minutes, then remove it from the heat and set aside. <br /> <br />In a heavy medium size saucepan, combine the sugar, corn syrup and water and bring to a boil over medium heat, stirring till the sugar completely dissolves. Once they have dissolved, boil without stirring – swirling the pan occasionally until it’s a light amber colour and the candy thermometer registers 340 Fahrenheit, about 7 minutes. <br /> <br />** <i>I had great trouble with this. If possible, choose a heavy bottom pan with high sides but not too wide in diameter. The mixture will foam up later, which is why we need the high sides, but if your bottom diameter is too wide, your sugar syrup mixture is so low that the candy thermometer doesn't come into contact with the liquid. So i had to keep on tilting the hot pan on its side in order to get a reading on the thermometer. It did work though but it made it more troublesome then it really is. This constant tilting/swirling helped though, as i didn't get any burnt bits at the bottom at all. </i> <br /> <br />Turn the heat down to medium-low, carefully stir in the cream mixture (it will foam up) and simmer, stirring often, until the liquid is at 246 Fahrenheit on the candy thermometer, 6-8 minutes. Turn off the heat. <br /> <br /><a href="http://lh6.ggpht.com/-HnXfQkIi_oI/T7kWgefPZnI/AAAAAAAACy0/wLFk5Epe4FA/s1600-h/P1100223%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1100223" border="0" alt="P1100223" src="http://lh4.ggpht.com/-YNAr3VRc2tE/T7kWha2Z_9I/AAAAAAAACy8/pW8cHLdh-XA/P1100223_thumb.jpg?imgmax=800" width="470" height="358" /></a> <br />Stir in the *fanciful salt*, then pour the caramel into the prepared baking dish; let cool for at least 3 hours. <i>I really couldn't wait 3 hours, i think i only waited about 2, but it was fine.. <br /></i> <br /><a href="http://lh5.ggpht.com/-7LV9r3QcL6o/T7kWk4x0oSI/AAAAAAAACzE/pU5ssMV_92I/s1600-h/P1100225%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1100225" border="0" alt="P1100225" src="http://lh6.ggpht.com/-PYFb1AGbytA/T7kWmPWMfYI/AAAAAAAACzM/hTNhH4mThFA/P1100225_thumb.jpg?imgmax=800" width="470" height="354" /></a> <br />Cut in a sawing motion. <i>I tried slicing it like one normally would and it didn't work, it stuck to my knife. So it is very important to slice this in a sawing motion and maybe even oil/butter the knife. <br /></i> <br /><a href="http://lh5.ggpht.com/-YhL3sB-fnog/T7kWqi1lENI/AAAAAAAACzU/3kPnI1gp5uI/s1600-h/P1100231%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1100231" border="0" alt="P1100231" src="http://lh4.ggpht.com/-34QZzBdsARY/T7kWtEMyWdI/AAAAAAAACzc/fEahVs1PlzI/P1100231_thumb.jpg?imgmax=800" width="464" height="358" /></a> <br />Wrap each in parchment paper. <i>This, i must say is the most tedious step of making candies. It took me a few tries before figuring out how best to wrap it. Since, as you can see, this is quite a wet candy and the liquid seeps out from the ends. </i> <br /> <br />Store in an airtight container and in the fridge to keep them fresh and avoid them getting eaten up by ants! <br />You can also dip the cooled caramels into melted chocolate and let harden before wrapping. <br /><i> <br />Since i used coarse sea salt at the end, some pieces of caramel candy had bits of salt in them. I really really liked those, but of course, if you're not as crazy about this as i am, use fine sea salt in place and even reduce the amount of salt to make it more sweet than savoury.</i> <br /> <br />:D</p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8123156668512550213.post-14993105001748172032012-05-01T12:31:00.000+08:002012-05-01T12:31:00.117+08:00Black Sesame (Goma) Ice Cream<p>I love black sesame ice cream and it has always been one of the flavours that i really want to try making myself since commercial ones tend to always be too bland, too milky and just really lacking the fragrance of black sesame. </p> <p><a href="http://lh5.ggpht.com/-moD3LwOp9X8/T56-i08_riI/AAAAAAAACww/_2IYcCYQNj8/s1600-h/P1100110%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1100110" border="0" alt="P1100110" src="http://lh4.ggpht.com/-nCOJ1GDQC9Y/T56-lDKlWsI/AAAAAAAACw4/vmK_P6Y7sRU/P1100110_thumb%25255B1%25255D.jpg?imgmax=800" width="520" height="396" /></a></p> <p>However, one of the major problems i encountered was finding black sesame paste. I have black sesame powder but black sesame paste is an absolute must in getting that beautiful charcoal colour and for the wonderful depth of flavour that only black sesame paste can bring. </p> <p>So i searched online for other recipes that used black sesame paste and see if they mentioned where they got theirs in Singapore. and i came across a blogger who swears by the black sesame paste (pictured below) and it can be found at Sun Lik located at 33 Seah Street. It is a small baking supplies store and each bottle is 100g and cost SGD$6.80. It isn't cheap but definitely worth it!</p> <p><a href="http://lh4.ggpht.com/-iCWKgL6d_kI/T56-mu4rR_I/AAAAAAAACxA/QbpWTA_A73c/s1600-h/P1100155%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1100155" border="0" alt="P1100155" src="http://lh3.ggpht.com/-j-2P5hyKdUs/T56-ov1OrLI/AAAAAAAACxI/EjlC4-HqCTI/P1100155_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p><a href="http://lh3.ggpht.com/-whZ35CtzUy0/T56-pqdariI/AAAAAAAACxQ/mOnQsmajz6M/s1600-h/P1100158%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1100158" border="0" alt="P1100158" src="http://lh6.ggpht.com/-0oeR3Dz22es/T56-tHPX3PI/AAAAAAAACxY/nxRYUUxAN7g/P1100158_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>It also says to not put in the fridge. It's a very thick and difficult to stir paste so putting it in the fridge will make it even more difficult to work with if it's cold. </p> <p><strong><u>Ingredients</u></strong></p> <p>50g Black Sesame Paste + 1 tbsp sugar <br />180ml milk <br />2 egg yolks <br />60gsugar (i used raw caster sugar) <br />120ml cream <br />1 tbsp Black Sesame Powder (remember to sieve!)</p> <p><strong><u>Directions</u></strong></p> <p>In a bowl, whisk together the black sesame paste and 1 tbsp sugar. <br />*Well.. if you noticed in the picture, i actually made a mistake and mixed the 60g of sugar into the black sesame paste instead. No worries, no harm done! :)</p> <p><a href="http://lh4.ggpht.com/-Cqr3-c7YjS8/T56-uYwwBZI/AAAAAAAACxg/7PoL5HpOI5U/s1600-h/P1100088%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1100088" border="0" alt="P1100088" src="http://lh4.ggpht.com/-c238cafzNoE/T56-vTYIaWI/AAAAAAAACxo/oQEgsxBfFvI/P1100088_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>Heat the milk in a saucepan while whisking the egg yolks and sugar in another bowl. </p> <p>Slowly, add the warmed milk to the egg yolk mixture and whisk/stir continuously to prevent scrambling the eggs. </p> <p>Place the mixture back into the saucepan and heat over a low low heat, stirring constantly. When the mixture thickens enough to coat the back of a spoon, take it off the heat and add it slowly into the black sesame paste sugar mixture while whisking continuously. </p> <p>Let the mixture cool while stirring occasionally <br />*This is the lazy method. The proper one should be to sieve it then place it over a bowl of iced water to reduce the temperature.</p> <p>Now we sieve the mixture, cover the bowl with cling wrap and place in the fridge for as long as you possibly can, but definitely at least until the mixture is completely cold. </p> <p><a href="http://lh5.ggpht.com/-LU0jSFsKiIE/T56-xDvaV7I/AAAAAAAACxw/xWNqs7Is3VQ/s1600-h/P1100092%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1100092" border="0" alt="P1100092" src="http://lh5.ggpht.com/-_pbYimFR1Nw/T56-zzN33FI/AAAAAAAACx4/YYgdP0RrLVU/P1100092_thumb.jpg?imgmax=800" width="470" height="358" /></a> <br />In a separate bowl, combine the cream with the sieved ground black sesame seeds. <br />*I didn't think of sieving it and it had many many clumps so i went through the mixture slowly and mashed the lumps!</p> <p>Add in the cream mixture to the cold custard from before and pour into the ice cream machine to churn for 20 minutes. </p> <p><a href="http://lh4.ggpht.com/-C3bgt3nuXCY/T56-1PS1i1I/AAAAAAAACyA/lEdTlYjCp1k/s1600-h/P1100102%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1100102" border="0" alt="P1100102" src="http://lh5.ggpht.com/-AmYEjqDgHaA/T56-2Hi-KeI/AAAAAAAACyI/1W33qpiY_SQ/P1100102_thumb.jpg?imgmax=800" width="470" height="358" /></a> <br />Voila!</p> <p><a href="http://lh4.ggpht.com/-l6caqiXtZgk/T56-3RKsuwI/AAAAAAAACyQ/P32Xz84VO4Y/s1600-h/P1100107%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1100107" border="0" alt="P1100107" src="http://lh6.ggpht.com/-y9igA4lt4cg/T56-4QrO-jI/AAAAAAAACyY/tJVAIiv18a0/P1100107_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-8123156668512550213.post-29981151564707793492012-04-27T21:14:00.000+08:002012-04-27T21:14:00.205+08:00Dinner at the Soup Restaurant 三盅两件<p>Recently, me and fish had dinner at the Soup Restaurant and we have not eaten there in a long time, so one day, we decided to try it. </p> <p>We had a 2 person set meal which consisted of soup, samui chicken, vegetable (we requested the dang gui kai lan), hometown tofu, olive rice and dessert. </p> <p>It was all great. </p> <p>First, the chicken came. </p> <p><a href="http://lh6.ggpht.com/--6mGrKdio2A/T5lKTX3zvgI/AAAAAAAACvs/gh8anA1XaXM/s1600-h/DSC02678%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC02678" border="0" alt="DSC02678" src="http://lh6.ggpht.com/-EsXIT80q8nc/T5lKVimWZQI/AAAAAAAACv0/G59IAyJ7C2k/DSC02678_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>It was succulent and delicious with the ginger oil mixture. Yummy! I preferred the chicken breast to the thigh though. The breast was still soft and moist. The thigh however, i felt were a little bloody and tasted too much of raw chicken – though i'm sure it was cooked though. So 10/10 for the breast meat!</p> <p><a href="http://lh5.ggpht.com/-E0I-XqfS1ks/T5lKW4WEaPI/AAAAAAAACv8/vdAZG8vAJcM/s1600-h/DSC02686%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC02686" border="0" alt="DSC02686" src="http://lh3.ggpht.com/--ozaII10TsU/T5lKYUqswhI/AAAAAAAACwE/zR4ysMxVgN0/DSC02686_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>Then we had the Hometown Tofu. It was delicious, although i felt the sauce was slightly too salty and the 'skin' of the tofu a little too thick. but nonetheless, i liked it. </p> <p><a href="http://lh5.ggpht.com/-vBeivIG8RkM/T5lKbHlXVnI/AAAAAAAACwM/WBvy2SMDslU/s1600-h/DSC02688%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC02688" border="0" alt="DSC02688" src="http://lh4.ggpht.com/-lCW7_WHVMHM/T5lKcG3msZI/AAAAAAAACwU/sPAuZEFBcgQ/DSC02688_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>The menu actually came with sweet potato leaves instead but upon fish's insistence, we changed it to this Dang Gui Kai Lan instead, and it was a good choice. I really liked the herbal flavour of the dish and the best thing was that it was mostly leaves and they didn't give a whole load of stems, which i wouldn't have liked. This was really nice. </p> <p><a href="http://lh6.ggpht.com/-lDoMh1rP40c/T5lKdwL5WfI/AAAAAAAACwc/cG5g7tPV33E/s1600-h/DSC02684%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC02684" border="0" alt="DSC02684" src="http://lh6.ggpht.com/-kF4cedxmgKo/T5lKgwBBrqI/AAAAAAAACwk/H0QPY4J0kJg/DSC02684_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>We then had olive rice to go with the dishes. As much as i love olive rice, i think maybe the combination of the samui chicken's ginger oil and the oilness of the olive rice made it a little too oily. It was still delicious, don't get me wrong, but maybe plain rice might be better? Though i know i will always be tempted to order olive rice since i love eating olive rice. </p> <p>This was a filling dinner. but oh so delicious and satisfying. Can't wait to go back and eat again!</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-65336618550311327512012-04-26T20:49:00.001+08:002012-04-26T21:17:37.101+08:00Chocolate Ice Cream!<p>I apologize. I can't seem to find my ice cream scoop and i can't get a decent picture of the ice cream. So trust me when i say this is awesome. Alright? <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-smile" alt="Smile" src="http://lh5.ggpht.com/-nGJhzripFj4/T5lEcBiXvzI/AAAAAAAACvg/b8AXw27Zjy0/wlEmoticon-smile%25255B2%25255D.png?imgmax=800" /></p> <p>When making ice cream, we generally have a base custard mixture to which flavours are added in. and this is a really basic recipe for a rich chocolate ice cream. </p> <p><strong><u>Ingredients</u></strong></p> <p>180ml milk <br />2 egg yolks <br />50g caster sugar <br />70g bittersweet chocolate <br />1 1/2 tbsp cocoa powder <br />1 tsp instant coffee powder <br />140ml pure cream <br />1 tsp vanilla extract</p> <p><strong><u>Directions</u></strong></p> <p>Heat the milk and vanilla essence. </p> <p>In a bowl, whisk the egg yolks and sugar together. Whisk till pale. </p> <p>Slowly, add in the heated milk while whisking continuously to prevent cooking of the eggs. </p> <p>Pour the mixture back into the pot and thicken, while stirring constantly over low heat to prevent cooking the eggs as well. </p> <p>* Should you accidentally scramble the eggs, either sieve the mixture before continuing or use a hand blender to blend it all together. If this happens, and you were intending on making vanillia ice cream, i would suggest that you change the flavour, as it will have a slight flavour of cooked eggs, but if you changed the flavour to something else, the eggy-ness would not be so prominent. </p> <p>After the mixture thickens, take it off the heat and let it cool slightly. Then add in the chocolate pieces. Stir to ensure that all the chocolate pieces have melted and are well combined. </p> <p>In a small bowl, combine the cocoa and coffee powder, if using. Add into the chocolate custard mixture and stir to combine. </p> <p>Sieve the mixture to ensure that you get a smooth creamy ice cream. </p> <p>The mixture should be relatively cool now. If not, place it over a bowl of ice water to reduce the temperature. </p> <p>Add in the cream. *Should you feel that the mixture is too thick, add a little more cream. I have made adjustments to this in my recipe but feel free to change it to suit your tastes. </p> <p>Cover the bowl well and chill in the fridge for as long as you can. </p> <p>Pour the chilled mixture into the ice cream machine and let it churn for 20 mins. </p> <p>Ta-Da!</p> <p>Enjoy!! </p> <p>**A note about homemade ice cream – From my experience, since this is homemade and it has no weird chemicals and ingredients, this ice cream melts quite fast. So be sure to eat it quick and keep it frozen at all time. Although.. it would make a awesome thick chocolate shake should it melt. hehe. </p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-69736999391333233422012-03-05T00:15:00.001+08:002012-03-05T00:15:16.266+08:00Nigella's Gooey Chocolate Puddings!<p>It's has been so long since i last blogged. I seem to have a tendency to stop blogging once i'm back in Singapore and this time, i'm back for good. </p> <p>A few weeks ago, Shermay's Cooking School was having a sale on Valrhona Chocolates. I went and picked up some items and finally used the chocolates in this terribly deliciously sinful chocolate pudding last night! Fish declared it the best chocolate dessert i've ever made. :D</p> <p><a href="http://lh4.ggpht.com/-XJooVTlgeE8/T1OU6WW3kzI/AAAAAAAACug/8NnUytbEwGE/s1600-h/P1080880%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080880" border="0" alt="P1080880" src="http://lh3.ggpht.com/-f-XqlBZB168/T1OU7y0INRI/AAAAAAAACuo/_wN4xZkv9oM/P1080880_thumb%25255B1%25255D.jpg?imgmax=800" width="420" height="546" /></a></p> <p>This is very simple to make and the end result is a thick gooey rich brownie-like liquidy chocolate goodness!</p> <p>None of us could finish the pudding in one sitting, so we waited till it cooled, covered with cling wrap and stored it in the fridge. We ate it again tonight for dessert, cold from the fridge, it was still as awesome! No longer gooey, but it has become a damn delicious cold dense chocolate cake!</p> <p><strong><u>Ingredients</u></strong> (This recipe is taken from Nigella's How to Eat)</p> <p>125g best quality dark chocolate (i used Valrhona's 65% dark chocolate) <br />125g unsalted butter <br />3 large eggs <br />100g sugar (The original recipe called for 150g, but i left that it was too sweet) <br />35g plain flour <br />butter and flour for ramekins</p> <p><strong><u>Directions</u></strong></p> <p>Melt the chocolate and butter together in a bowl over simmering water. </p> <p>In another bowl, whisk together the eggs, sugar and flour. </p> <p><a href="http://lh4.ggpht.com/-pjYJl0HVchk/T1OU9WjDnBI/AAAAAAAACuw/IcuoNNkO-DQ/s1600-h/P1080864%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080864" border="0" alt="P1080864" src="http://lh4.ggpht.com/-tnGdpVJu_pA/T1OU-cmTMHI/AAAAAAAACu4/1hHvIx5so9Q/P1080864_thumb%25255B1%25255D.jpg?imgmax=800" width="420" height="320" /></a></p> <p>When the melted chocolate cools and is not too hot, add it gradually into the egg mixture. Set aside. </p> <p>Preheat the oven to 200 degrees. </p> <p>Grease and flour the ramekins. </p> <p><a href="http://lh3.ggpht.com/-NCVDK99UssU/T1OU_tsRXbI/AAAAAAAACvA/hJxjpCFMkgk/s1600-h/P1080873%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080873" border="0" alt="P1080873" src="http://lh5.ggpht.com/-qK-1aWdOEMc/T1OVBkdzrGI/AAAAAAAACvI/ThiIlYDlUfc/P1080873_thumb%25255B1%25255D.jpg?imgmax=800" width="420" height="320" /></a> <br />*Nigella said to use 4 ramekins, but i didn't have enough for 4 ramekins, i only had 2 ramekins, so i filled them quite full and pour the rest into a larger ramekin. It is very rich and i do doubt that most would be able to finish it all in one go, so i'd say to reduce the amount in each ramekin, i think it would fit 4 ramekins, 1/2 full. </p> <p>Nigella states that these have to left to cook at the last minute and served almost immediately. </p> <p>Into the oven they go! According to Nigella, for 10-12 minutes. </p> <p>I placed them in a little longer, around 15 minutes. You will still get a nice gooey centre but the sides would have been cooked into a dense brownie fudgy sponge. The tops would be cracking and the edges would look set. </p> <p>Serve this with a jug of cold cream for your guests to pour into the hot hot delicious chocolate pudding!</p> <p><a href="http://lh3.ggpht.com/-h1nNPEvbkW8/T1OVDAJfYsI/AAAAAAAACvQ/rYFIUqbZWq4/s1600-h/P1080885%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080885" border="0" alt="P1080885" src="http://lh3.ggpht.com/-wgvnMbFIHtM/T1OVEnZB4QI/AAAAAAAACvY/Ol2snmvVApQ/P1080885_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>We truly enjoyed this and i hope you will too! :)</p> Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8123156668512550213.post-50239543802126656272012-01-10T10:12:00.000+08:002012-01-10T19:46:42.564+08:00Crouching Tiger Hidden Bacon! – Inspired Bacon Bread w/ Black Pepper!<p>I decided to bake bread again today. I don't know why, just felt like it.</p> <p>I decided to make bread and incorporate bacon in it. </p> <p>So i took the recipe i used for the <a href="http://geosceaft.blogspot.com/2012/01/fluffy-dinner-rolls.html" target="_blank">fluffy dinner rolls</a> and changed it up a little. </p> <p><a href="http://lh3.ggpht.com/-EqUZlrb9Zl8/TwsgI3Ws0UI/AAAAAAAACts/YOrWSnmYvPs/s1600-h/P1080427%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1080427" border="0" alt="P1080427" src="http://lh4.ggpht.com/-eBYytiS288A/TwsgJ4oZdxI/AAAAAAAACt4/1iN1e0ZvMG4/P1080427_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>What i did different this time:</p> <p>1. Instead of making 14 balls about 54g each as i did to make simple dinner rolls, i made them into approximately 100g portions, so i got 7 buns. </p> <p>2. After portioning them out and rolling them into balls, i rolled them out into a long oval shape.</p> <p>3. On the oval piece of dough, i sprinkled some freshly grounded black pepper and then place a piece of bacon on it. I removed the rind and excess fat on the bacon. The rind would not be able to crisp up and would be tough and chewy if i had left it in. Slicing off excess fat also meant that if you should eat the bread cold, the fat doesn't become chewy, cloying and off-putting. </p> <p>4. After i layered the black pepper, bacon and more black pepper, i rolled it up, from one end of the oval to the other. Press the seam down to seal and place the seal side down on the baking paper, this ensures that the seam does not pop open during the dough's rising and baking process. </p> <p>5. Instead of buttering the tops of the dough, i used an egg with 2 tsp of water mixed together and brushed it on instead. Milk with the egg or just milk would work as well. I think both the egg and milk imparts fragrance and a slightly sweet flavour as opposed to the butter. </p> <p>6. I did accidentally use more butter than the recipe called for, but it seems like it turned out well. </p> <p>7. I tried to measure the amount of flour i used this time. In addition to the additional 3/4 + 1/2 cup of flour. I think i used an extra 1 1/2 cups. The dough i realized, is quite forgiving. With 1 cup of additional flour, it already came together very well in the mixer and wasn't sticking. When i transferred it to be kneaded by hand, it didn't stick to my hand as well, but there was just a slight sticky feel to the dough, so i added another 1/2 cup of flour gradually. But i should suppose that it would be fine if i had not added that extra 1/2 as the dough was already quite elastic and soft. </p> <p><a href="http://lh4.ggpht.com/-zi1Hg9FfJW8/TwsgLBdIwfI/AAAAAAAACt8/IPN_A70tfns/s1600-h/P1080426%25255B7%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1080426" border="0" alt="P1080426" src="http://lh6.ggpht.com/-dhMJOxTZ8KU/TwsgMaXBCqI/AAAAAAAACuI/I_RCax2EDBU/P1080426_thumb%25255B1%25255D.jpg?imgmax=800" width="470" height="358" /></a></p> <p>I think the bread turned out great! Just 2 things i might do differently in the future:</p> <p>1. Give the bacon a slight wash and dry. Although i felt that it was ok, fish felt that there was something about the flavour of the bread nearest to the bacon. I couldn't think of what it might be and hui didn't mention anything about it, but i think next time i would wash the bacon to get rid of the slight slimy layer on the bacon. </p> <p>2. Add cheese! I think this would work well with a layer of cheese and it would make a very nutritiously balanced bread (i think). And i might change it to ham next time as well. Some good quality ham from a good butcher. </p> <p><a href="http://lh3.ggpht.com/-xWpYMu-Show/TwsgNQNe-LI/AAAAAAAACuM/_B6NsEAmUzE/s1600-h/P1080422%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1080422" border="0" alt="P1080422" src="http://lh4.ggpht.com/-H-2pEdtC5e4/TwsgOWtXqhI/AAAAAAAACuY/24K0SaURwAE/P1080422_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>3. Oh and.. these bread really do expand, so i might not squeeze all the bread into one tray next time. Although the flavour wasn't affected and they do tear away nicely.</p> <p>And i realized that the expiration date on the bottle of yeast isn't accurate. I just realized that mine expired March 2010. and i'm still using it right now and it rises perfectly! I store mine in the fridge. but if you're ever not sure, be sure to just test it to make sure it foams. We don't want any disappointment now.. do we?</p> <p>Please try it! and let me know how you go with it!</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-10890706709751042452012-01-07T12:17:00.000+08:002012-01-07T12:17:00.918+08:00Fluffy Dinner Rolls!<p>Yum! This dinner roll recipe is from Betty's Kitchen on youtube. </p> <p>This makes an amazing dinner roll! You have to try it!</p> <p>I used my KitchenAid to make this but you can definitely make it by hand. </p> <p><a href="http://lh4.ggpht.com/-uJCKNfBhuv8/TwcexP4kF0I/AAAAAAAACsQ/DdW-6q6KpdA/s1600-h/P1080312%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080312" border="0" alt="P1080312" src="http://lh3.ggpht.com/-NDbnROlNIXM/TwceyDMbIqI/AAAAAAAACsY/JX7IuF5A9As/P1080312_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p><strong><u>Ingredients</u></strong></p> <p>2 ¾ to 3 ¼ cups all-purpose flour (I'm actually not sure how much flour i used at the end) <br />¼ cup sugar <br />½ teaspoon salt <br />1 package (2 ¼ tbsp) active dry yeast <br />70g butter, softened <br />2/3 cup warm milk <br />1 egg (at room temperature) <br />melted butter, enough to brush tops of rolls</p> <p><strong><u>Directions</u></strong></p> <p>In your mixer bowl, add in and mix well 3/4 cup flour, 1/4 cup sugar, 1/2 teaspoon salt, and 2 1/4 tbsp of yeast. </p> <p>Add in the softened butter. </p> <p>After this, gradually add in the warm milk and beat for around 2 minutes or till thoroughly mixed. </p> <p>Add in the egg and 1/2 cup of flour and mix till it's a thick batter. </p> <p>Slowly add in more flour while beating it continuously with a dough hook.   </p> <p>Beat it till it forms a smooth and elastic dough. </p> <p>**This is actually why i don't know how much flour i used eventually because i just kept adding till i felt it was the right consistency. I stopped when the dough stuck slightly to the bottom of the bowl while beating. </p> <p>**I also don't only knead using the KitchenAid, i always finish it by hand to ensure that i reach the right feeling of the dough. This comes with experience but it is definitely doable. In Chinese cooking books, you knead till you attain 3 types of brightness: your hand, the table/bowl that you are kneading in and the dough itself. What this means is that the dough is no longer sticky, so your hands and table/bowl is clean and in a way, shiny. Your dough should also be smooth and elastic, not sticky. </p> <p>After kneading, place the bowl in a greased bowl and cover with cling film to rise in a warm place for 1 hour. (Since i always bake at night and it's not very warm here, i preheat my oven for around 5 minutes to get it slightly warm then switch it off and leave the bowl in there to rise.)</p> <p>After rising and doubling in size, i divided the dough into 14 portions. <br />*I measured the dough so that i could get equal portions. Each piece of dough was around 54g, but that would differ according to your individual dough. </p> <p>With each of the portions, roll them into a nice smooth ball. </p> <p>Place on a baking tray lined with baking paper and place them about 2cm apart to give them space to rise. </p> <p>Cover with cling film and leave to rise for another hour. </p> <p><a href="http://lh6.ggpht.com/-tW7BITjTmy0/Twcey_CnTEI/AAAAAAAACsg/t0EN429Ja2c/s1600-h/P1080293%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080293" border="0" alt="P1080293" src="http://lh4.ggpht.com/-W-KYMIKILUM/Twce0Z1TG1I/AAAAAAAACso/ee9Ukq810U0/P1080293_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>Taking melted butter, brush the tops of the dough. I also sprinkled a bit of coarse salt on the tops to give it a little salty burst. </p> <p>Bake in a 200 degree oven for 10-15 minutes until the tops are a nice brown colour. </p> <p><a href="http://lh5.ggpht.com/-IRVxQvvd0hM/Twce1E9dCsI/AAAAAAAACsw/ygpwOGBYmdM/s1600-h/P1080310%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080310" border="0" alt="P1080310" src="http://lh6.ggpht.com/-rzifjFARLUU/Twce2-cruAI/AAAAAAAACs4/fAeyDCXnEMA/P1080310_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>Enjoy them warm with more butter!</p> <p><a href="http://lh3.ggpht.com/-LHxeNZg1BxA/Twce4N63xII/AAAAAAAACtA/QMfBID8BzWc/s1600-h/P1080322%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080322" border="0" alt="P1080322" src="http://lh3.ggpht.com/-W7es5llQGq0/Twce5NAjFmI/AAAAAAAACtI/WuptG34Z1cM/P1080322_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p><a href="http://lh3.ggpht.com/-OV1XnlX_Wh0/Twce6VsuCbI/AAAAAAAACtQ/DjOFDq5zwno/s1600-h/P1080318%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080318" border="0" alt="P1080318" src="http://lh6.ggpht.com/-erxd5CEqi1Q/Twce7tcY2RI/AAAAAAAACtY/yzzv2deRo-4/P1080318_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>P.S. The funny shape of the insides of the dough is because of the way i rolled them into balls. But they still taste amazing!! <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-smile" alt="Smile" src="http://lh6.ggpht.com/-KnpxvRZ1WVM/Twce8l-A7WI/AAAAAAAACtg/WyQ775X8ELk/wlEmoticon-smile%25255B2%25255D.png?imgmax=800" /></p> <p>Thanks Betty!</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-71311003459857509082012-01-02T18:52:00.001+08:002012-01-02T18:53:14.428+08:00Easy Drink! – Sprite w/ Lingonberry Jam<p>We bought a bottle of lingonberry jam from Ikea a while back and have not used it very often since. but i do love lingonberry, so i had a sudden inspiration to try this out one day and i love it!</p> <p><a href="http://lh5.ggpht.com/-v5HK2KpYMOY/TwGMeWRKdFI/AAAAAAAACsA/cqUphGfNt2o/s1600-h/P1080118%25255B2%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080118" border="0" alt="P1080118" src="http://lh6.ggpht.com/-wYAf-If2rCg/TwGMfQsPyII/AAAAAAAACsI/6xOEbUdUCiI/P1080118_thumb.jpg?imgmax=800" width="257" height="358" /></a></p> <p>Just take a glass of sprite or lemonade and add as much or as little jam into the drink. </p> <p>Using a straw, stir and get the jam mixed well. </p> <p>You have to drink this with a straw to suck up the little berries at the bottom!</p> <p>Yum yum yum. i love drinking this as opposed to plain sprite or lemonade. </p> <p>Try it one day! It is this simple to jazz up a drink!</p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8123156668512550213.post-40836970596611779452012-01-01T13:56:00.001+08:002012-01-01T13:56:12.029+08:00Yalla's Prune and Vanilla Yogurt!<p>I don't usually like to eat yogurt, but i found this little treasure at the Eveleigh's Markets @ Redfern. </p> <p><a href="http://lh4.ggpht.com/-ljhFFSiL-IM/Tv_1cEYkhYI/AAAAAAAACro/ydKhEQ_ckiM/s1600-h/image%25255B4%25255D.png"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="image" border="0" alt="image" src="http://lh4.ggpht.com/-JQvZGxzKX8Q/Tv_1dWeX0rI/AAAAAAAACrw/tEUdPo_Qi9Y/image_thumb%25255B2%25255D.png?imgmax=800" width="358" height="358" /></a></p> <p>(Picture taken from <a title="http://yalla.com.au/YallaDesserts/prunevanillayoghurt/tabid/82/Default.aspx" href="http://yalla.com.au/YallaDesserts/prunevanillayoghurt/tabid/82/Default.aspx">http://yalla.com.au/YallaDesserts/prunevanillayoghurt/tabid/82/Default.aspx</a>)</p> <p>This is so good and creamy and delicious!</p> <p>The prunes add an unexpected flavour which is not at all common and the prunes are a generous amount, not a puny sized topping. </p> <p>I really love their dips as well as their yogurts and i will be so upset when i return to Singapore and not get to eat this anymore. <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-sadsmile" alt="Sad smile" src="http://lh4.ggpht.com/--jM2XPzkpVo/Tv_1ebkjqhI/AAAAAAAACr0/Ac2_OUdwoiA/wlEmoticon-sadsmile%25255B2%25255D.png?imgmax=800" /></p> <p>So i'll just be getting myself some and eating away while i'm still here. 14 days to go. </p> <p>I hope they will be considering expanding their business overseas though. </p> <p>I just finished a small tub of this and i still have a big tub of vanilla yogurt to enjoy. </p> <p>But just letting you guys know that this is an amazing product and grab it when you see it, cause it's awesome. </p> <p>YUM YUM. </p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-30018478305537264232011-12-24T11:39:00.000+08:002011-12-24T11:39:00.472+08:00An outing with Yuki! – Westfield Sydney + The Rocks Night Market!<p>Me and fish went out with Yuki recently and we decided to have dinner at the relatively new Westfield Sydney's food court.</p> <p>I had eaten there with fish previously and on our first visit, i tried the Snag Stand and fish tried .. i don't know what the stall's name is, but they advertise their reuben sandwich quite prominently. </p> <p>I really like the Snag Stand. </p> <p><a href="http://lh3.ggpht.com/-YmvD9nJyOIE/TvS9JmHI2wI/AAAAAAAACog/ZKkyajM6JDY/s1600-h/P1070967%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070967" border="0" alt="P1070967" src="http://lh6.ggpht.com/-WvOBgsHcwTk/TvS9Kps3kII/AAAAAAAACoo/0bcZNTyrrPI/P1070967_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>I ordered their Toulouse (Bangalow Pork) – Freshly grilled w/ sauteed onions, rosemary mushrooms and truffle aioli on a toasted brioche roll $10.90</p> <p><a href="http://lh6.ggpht.com/-SfJsj6Aqarg/TvS9NwWKApI/AAAAAAAACow/R2p0mu9Ne1o/s1600-h/P1070963%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070963" border="0" alt="P1070963" src="http://lh5.ggpht.com/-4z2NOgjBE-s/TvS9O9jRYXI/AAAAAAAACo4/qMZrL4lvaL8/P1070963_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p><a href="http://lh5.ggpht.com/-wPXoPolO5dw/TvS9P49RGAI/AAAAAAAACpA/TaIxPeL3Tn4/s1600-h/P1070960%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070960" border="0" alt="P1070960" src="http://lh3.ggpht.com/-O5CfBuOqAHM/TvS9QxhjDJI/AAAAAAAACpI/g96J0lNXN9I/P1070960_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>It was sooo delicious! The sausage was cooked perfectly, it was delicious and juicy! The truffle aioli sauce tasted just like a intense cream of mushroom soup sauce. yum yum.</p> <p><a href="http://lh5.ggpht.com/-KjrSx9dcaig/TvS9R5wt9iI/AAAAAAAACpQ/EN_CurIP0B0/s1600-h/P1070965%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070965" border="0" alt="P1070965" src="http://lh5.ggpht.com/-zyS6MJyDL4g/TvS9S7qldWI/AAAAAAAACpU/Ntw3jaxARP4/P1070965_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>The fries are great too! You have to order them! They are $3.90, made with 100% Tasmanian Russet Potatoes w/ Natural Sea Salt Flakes. They are so crunchy and the sea salt adds a very nice salty edge to the crispy fries. </p> <p>They also have a range of dipping sauces which you can try. I tried the Wasabi Aioli and Chipotle Mayo but the next time i'll be trying their Truffle Aioli (which was on the sausage) and House Gravy.</p> <p>Fish on the other hand, got a Reuben sandwich in a plate, so it doesn't come with bread, but with sides instead. </p> <p><a href="http://lh5.ggpht.com/-eNRS-4Q0vgY/TvS9Ts5Wu1I/AAAAAAAACpc/_ieBgYYVjmM/s1600-h/P1070971%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070971" border="0" alt="P1070971" src="http://lh5.ggpht.com/--tng6lPs8Sk/TvS9UqTOOOI/AAAAAAAACpo/y5nqreOJnLI/P1070971_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>It's a waygu corned beef (i think) with an assortment of roasted veggies and pickles. The meat was really good and the vegetables were well roasted. Only thing though, we were so excited to try their roasted potatoes which were roasted in duck fat, but it was a little disappointing though. nothing special, maybe because it was left out and not freshly roasted. </p> <p>Now, to skip to our outing with Yuki, i decided to go with sausages again!</p> <p><a href="http://lh4.ggpht.com/-oZ-7Vr2NrwQ/TvS9WI3LbPI/AAAAAAAACpw/KkdSXZ2N3dg/s1600-h/P1080077%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080077" border="0" alt="P1080077" src="http://lh3.ggpht.com/-NEO_al3K1_8/TvS9XA7-2YI/AAAAAAAACp4/Uh3eOUhPOs4/P1080077_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>This time, i tried their Pork & Fennel Italian sausage – Grilled w/ sauteed tri-color capsicum, sauteed onions, balsamic glaze & shaved parmesan on a toasted brioche roll. $9.90</p> <p>With fries for sure!</p> <p>This one is quite nice too, but i don't like gamey meat and this was slightly gamey for me, so i wouldn't order it again but it was still delicious!</p> <p>Fish ordered from the same place as he did previously as well! but this time, he ordered crispy skin pork instead. </p> <p><a href="http://lh4.ggpht.com/-mueV_N_VIxU/TvS9X6JgM1I/AAAAAAAACqA/b0AgmxjYrQE/s1600-h/P1080073%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080073" border="0" alt="P1080073" src="http://lh6.ggpht.com/-Ll6Bgqy7d6U/TvS9ZOPhnwI/AAAAAAAACqI/vMxsgTLHnYg/P1080073_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>It came with almost the same sides but without gherkins but with apples instead. </p> <p>The pork was nice and everything is good. but this is definitely a more fine dining kinda feeling since it's price is quite expensive but yet you feel like you're not really getting what you're paid for. </p> <p>The portion of the meat isn't huge and the veggies are all pre-roasted and displayed. </p> <p><a href="http://lh4.ggpht.com/-hjS__enfbCw/TvS9acGS8qI/AAAAAAAACqQ/c6-hiHgHmgA/s1600-h/P1080078%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080078" border="0" alt="P1080078" src="http://lh5.ggpht.com/--NP56x8MRkU/TvS9bQ-PviI/AAAAAAAACqY/yHNw_yaJ_ZI/P1080078_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>Now for Yuki! We walked around and she was attracted to a fish dish from one of the stalls. She ordered a grilled barramundi with fries and salad. She didn't complain, so i presume it should be quite okay!</p> <p>Next, we sat 555 to circular quay as we wanted to go to The Rock's Night Market. On the way there, for the first time since i'm been here, we saw a huge luxury cruise liner!! I so wanna fo for a cruise now!</p> <p><a href="http://lh3.ggpht.com/-ClBLnQoMhzM/TvS9caG1m5I/AAAAAAAACqg/i-AToCkOOSI/s1600-h/P1080082%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080082" border="0" alt="P1080082" src="http://lh5.ggpht.com/-SDDOqHiE3VQ/TvS9dXdjGJI/AAAAAAAACqo/FBMuhJDmKIw/P1080082_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>Then we walked around the night markets and i bought 2 little bowls that i intend to use to as dipping/sauce bowls. They are hand-painted. </p> <p><a href="http://lh3.ggpht.com/-5i26rI6X6zY/TvS9eV5J4EI/AAAAAAAACqw/tFRRLnDvqxU/s1600-h/P1080094%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080094" border="0" alt="P1080094" src="http://lh5.ggpht.com/-JNbJYk74XBw/TvS9fXjDPLI/AAAAAAAACq4/a-xozKvVthY/P1080094_thumb%25255B1%25255D.jpg?imgmax=800" width="470" height="358" /></a></p> <p>After walking, fish was still hungry and we decided to go for dessert at Pancakes @ The Rocks!</p> <p><a href="http://lh4.ggpht.com/-tcXlL-JZeqk/TvS9gI4j5HI/AAAAAAAACrA/LHF-v8_5mwM/s1600-h/P1080089%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080089" border="0" alt="P1080089" src="http://lh4.ggpht.com/-qXrzAxyP9Dw/TvS9hHqnV3I/AAAAAAAACrE/Xg39GeVBU5k/P1080089_thumb%25255B1%25255D.jpg?imgmax=800" width="274" height="358" /></a></p> <p>I had my favourite drink there – a lime soda!</p> <p>Fish had Bananarama crepes and me and Yuki shared a Bavarian apple crepe + pancake combo!</p> <p>It was good!! We were very full after this!</p> <p>** Thank you to Yuki for helping me get my kitchen gadgets from Japan! and thank you too for your souvenirs!</p> <p><a href="http://lh5.ggpht.com/-MYhsKZBdECk/TvS9hz4lUgI/AAAAAAAACrM/OYyBlLdEMuI/s1600-h/P1080222%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1080222" border="0" alt="P1080222" src="http://lh4.ggpht.com/-IWxPjpAGNqc/TvS9i5Z4tTI/AAAAAAAACrY/co80PCMWwMg/P1080222_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>This is so kawaii! Hello Kitty Takoyaki! I hang it on my camera pouch! Thank you again Yuki!!</p> <p><img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-smile" alt="Smile" src="http://lh6.ggpht.com/-AzwW0HOeFhI/TvS9jzESEaI/AAAAAAAACrc/HkdQxDIpSgc/wlEmoticon-smile%25255B2%25255D.png?imgmax=800" /></p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-78152758116701542382011-12-11T12:29:00.000+08:002011-12-11T12:29:00.405+08:00Nigella's Butter Cut-Out Cookies!<p>Yum! My most successful butter cookies ever! and i've made it twice and it was successful both times! Happy Happy!</p> <p><a href="http://lh4.ggpht.com/-u-01x8VU1WA/Ttox-GnNCvI/AAAAAAAACnI/8JiK93aJTFQ/s1600-h/P1070461%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1070461" border="0" alt="P1070461" src="http://lh6.ggpht.com/-pQDVLPRH2cE/Ttox_TTigTI/AAAAAAAACnQ/PnQZEgHGJjY/P1070461_thumb.jpg?imgmax=800" width="470" height="353" /></a></p> <p>It looks really simple. and it is really simple. </p> <p><strong><u>Ingredients</u></strong></p> <p>85gm butter, softened <br />1/2 cup caster sugar <br />1 large egg <br />1/2 tsp vanilla extract <br />1 1/2 cup plain flour <br />1/2 tsp baking powder <br />1/2 tsp salt (if you're using salted butter, then just skip this)</p> <p><strong><u>Directions</u></strong></p> <p>Preheat the oven to 180 degrees. </p> <p>Cream the butter and sugar together till pale and creamy, then beat in the egg and vanilla. </p> <p>In another bowl, combine the flour, baking powder and salt. </p> <p>Add the dry ingredients to the butter and sugar mixture. </p> <p>Mix till it comes together in a dough. Wrap in cling film and leave to rest in the fridge for around an hour. </p> <p>On a floured surface, roll out the dough to about 1/2 cm thickness. Cut into shapes using a cookie cutter. </p> <p>For my oven, i baked it for 9 mins. Bake it between 8-12 minutes. Leave on a wire rack to cool. </p> <p><strong><u>Optional</u></strong></p> <p>Other than eating the cookies on their own, i like adding sugar crystals on top. I use raw caster sugar, so they look pretty on their own. </p> <p><a href="http://lh4.ggpht.com/-VV0r0ydMC4A/TtoyAq-P3yI/AAAAAAAACnY/4yme7ryNQJg/s1600-h/P1070471%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1070471" border="0" alt="P1070471" src="http://lh4.ggpht.com/-ppYkIxr6fNU/TtoyBxVCQlI/AAAAAAAACng/pWS-IvhHAtA/P1070471_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>Otherwise, to make it more colourful, place a bit of the sugar in a bowl and mix in a few drops of food colouring. add a drop at a time till you reach the colour you are looking for. </p> <p><a href="http://lh3.ggpht.com/-CAJO_yj32UI/TtoyDMF4XsI/AAAAAAAACno/N2x5nlsFPO0/s1600-h/P1070543%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1070543" border="0" alt="P1070543" src="http://lh5.ggpht.com/-dV0S8JvHHA0/TtoyFKhyLBI/AAAAAAAACnw/-Q5VrN0rC4E/P1070543_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p><a href="http://lh4.ggpht.com/-SMDAX6vudPE/TtoyGa6AkpI/AAAAAAAACn4/YJ6BjNCGkA4/s1600-h/P1070552%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1070552" border="0" alt="P1070552" src="http://lh4.ggpht.com/-B-t2P1NudCA/TtoyHzA2I-I/AAAAAAAACoA/XuTx42AjR54/P1070552_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>They look colourful and i really do like the sweet crunch the sugar brings. plus it being raw caster sugar, it is not very sweet. so i really like it. </p> <p>The next i'm going to do is to dip half of the cookie heart into chocolate. yum!</p> <p>Try it! It is an extremely reliable recipe!</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-77481008968401043582011-12-09T13:45:00.000+08:002011-12-09T13:45:00.611+08:00Guzman y Gomez, Bondi Junction<p>They recently opened a new branch at Bondi Junction Westfield and i was very keen to try it. </p> <p>So, one day, we had dinner there and it was an extremely casual but delicious one!</p> <p><a href="http://lh5.ggpht.com/-In4HR6ONrp4/TtooDaphZPI/AAAAAAAACl4/kvIxc2A8s6g/s1600-h/P1070645%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070645" border="0" alt="P1070645" src="http://lh3.ggpht.com/-0oBQWzVVhfQ/TtooEvqeIUI/AAAAAAAACmA/GzMffNH_9V0/P1070645_thumb%25255B2%25255D.jpg?imgmax=800" width="470" height="358" /></a></p> <p>Hui chose the Spicy Chicken Guerrero and Pork Chipotle Quesadillas. </p> <p><a href="http://lh6.ggpht.com/-FOGGA5RfiXY/TtooFnSJTgI/AAAAAAAACmI/hNwDotAK_fo/s1600-h/P1070649%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070649" border="0" alt="P1070649" src="http://lh3.ggpht.com/-XmeD5nvdh5c/TtooHWIrowI/AAAAAAAACmQ/jlaLqKf3GJY/P1070649_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>This was what we and fish chose – we chose the same one. Steak Chipotle Bowl w/ Guacamole. <br />Their Guacamole is delicious!!</p> <p><a href="http://lh5.ggpht.com/-QFX57qdcUeY/TtooKn_M_CI/AAAAAAAACmY/CejvJnm6GBA/s1600-h/P1070653%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070653" border="0" alt="P1070653" src="http://lh3.ggpht.com/-R-NsYzcNpFA/TtooMZCbGwI/AAAAAAAACmg/ALAFw2aWp0Y/P1070653_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>And to share, we got a GYG's Famous Nachos. "Corn chips, cheddar cheese, vegetarian black beans, Pico de Gallo salsa, guacamole and filling" We chose the Barramundi filling. </p> <p><a href="http://lh4.ggpht.com/-qVFy9EmaaNU/TtooNrenLpI/AAAAAAAACmo/d2MWg3ilkvw/s1600-h/P1070640%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070640" border="0" alt="P1070640" src="http://lh5.ggpht.com/-5Bn4uQkjyE4/TtooPHuulLI/AAAAAAAACmw/_6c__EhdL_8/P1070640_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>They also have an assortment of condiments and Tabasco sauces. </p> <p><a href="http://lh4.ggpht.com/-h1cfEk4miEg/TtooQeSYFpI/AAAAAAAACm4/Vfx3cn6UEtA/s1600-h/P1070636%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070636" border="0" alt="P1070636" src="http://lh6.ggpht.com/-Uwz2cIpt0gI/TtooRpjx-kI/AAAAAAAACnA/O1E0HmarPPM/P1070636_thumb.jpg?imgmax=800" width="286" height="358" /></a></p> <p>We also ordered their frozen margaritas. Shi Hui said they were quite good. it was too strong for me though. hehe. but Fish liked it too!</p> <p>Overall, i really like this place and the food, especially their guacamole is awesome!</p> <p>Can't wait to go back there again!</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-11189873315012310652011-12-07T13:12:00.000+08:002011-12-07T13:12:00.554+08:00Nigella Lawson's Totally Chocolate Chocolate Chip Cookies!<p>What a name!</p> <p>I've really been in a baking frenzy these days and since renting DVDs whereby one was Nigella's, i saw this recipe and i thought that fish would really love it. and he does. so you should try it!</p> <p><a href="http://lh5.ggpht.com/-izgJAXNjSUY/TtogaGo67uI/AAAAAAAAClY/z-Ahyvgp9qw/s1600-h/P1070726%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070726" border="0" alt="P1070726" src="http://lh5.ggpht.com/-SE864PuC5M8/Ttogb_BLcOI/AAAAAAAAClg/GH12JeysVTc/P1070726_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>It is so so chocolately!</p> <p>*Recipe adapted from <a href="http://www.nigella.com/recipes/view/totally-chocolate-chocolate-chip-cookies-29" target="_blank">Nigella's website</a>. </p> <p><strong><u>Ingredients</u></strong></p> <p>125g dark chocolate (i used dark chocolate i got from Ikea) <br />150g flour <br />30g cocoa, sieved <br />1 teaspoon bicarbonate of soda <br />1/2 teaspoon salt <br />125g soft butter <br />75g light brown sugar <br />50g white sugar <br />1 teaspoon vanilla extract <br />1 egg, cold from the fridge <br />350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips <br />(i really didn't use that much, i only used 250gm and it was more than enough for me)</p> <p><strong><u>Directions</u></strong></p> <ol> <li>Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water. </li> <li>Put the flour, cocoa, bicarbonate of soda and salt into a bowl. </li> <li>Cream the butter and sugars in another bowl. Add the melted chocolate and mix together. </li> <li>Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips. </li> <li>Scoop out equal-sized mounds using an ice cream scoop and place on a lined baking sheet about 6cm apart. Do not flatten them. </li> <li>Cook for 18 minutes.</li> <li>They will be very soft when hot, so leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool. </li> </ol> <p>Nigella meant for this to make 12 big cookies, but i think my ice cream scoop wasn't quite as large, so i made 21 cookies, that were big enough for me!</p> <p>It was very delicious and fish loved it!</p> <p><a href="http://lh3.ggpht.com/-bgz83daGruM/Ttogd46Z_zI/AAAAAAAAClo/FaKfGJmDA5o/s1600-h/P1070715%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070715" border="0" alt="P1070715" src="http://lh3.ggpht.com/-JEAwtu3Ziak/Ttogf5r1-LI/AAAAAAAAClw/xmYxDlyQNCU/P1070715_thumb%25255B1%25255D.jpg?imgmax=800" width="470" height="383" /></a></p> <p>Yum Yum Yum!</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-31442337988636225222011-12-06T12:00:00.000+08:002011-12-06T12:00:01.770+08:00Nama Chocolates w/ Maker's Mark Bourbon Whisky! Who needs Royce?<p>Occasionally we buy Royce nama chocolates and they are delicious, but you can recreate it at home as well! and use good quality chocolate plus whatever liquor you like. </p> <p><a href="http://lh6.ggpht.com/-lHcEFAQS448/TtoXa6CMefI/AAAAAAAACkw/2AwNky9M3pA/s1600-h/P1070815%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1070815" border="0" alt="P1070815" src="http://lh4.ggpht.com/-voR-TMAVZDc/TtoXb0r6R_I/AAAAAAAACk4/RYRM-K_CMg4/P1070815_thumb%25255B1%25255D.jpg?imgmax=800" width="470" height="363" /></a></p> <p><strong><u>Ingredients</u></strong></p> <p>250gm good quality chocolate (dark or milk is up to you) <br />125ml cream <br />2 tbsp whisky (i used Maker's Mark) – use 1 tbsp if you don't want a strong alcohol flavour <br />1 tbsp honey/maple syrup/corn syrup – i used maple syrup (i don't think this affects the flavour) <br />1 tsp vanilla essence</p> <p><strong><u>Directions</u></strong></p> <p>Melt the chocolate over a bain-marie. </p> <p>In a small pot, heat up the cream, maple syrup and vanilla essence. </p> <p>Add the heated cream mixture into the melted chocolate and whisk well. </p> <p>Add the alcohol and mix well. </p> <p>In a suitably sized container, line with cling wrap and pour in the chocolate mixture, cover and refrigerate as long as you can (overnight).</p> <p><a href="http://lh3.ggpht.com/-HY5F09ODH9Y/Ttr0OhGuYqI/AAAAAAAACoI/DtEL_wslQd0/s1600-h/P1070813%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070813" border="0" alt="P1070813" src="http://lh6.ggpht.com/-jk0F55oKWjI/Ttr0QXIizTI/AAAAAAAACoQ/JnlBP4D8T_I/P1070813_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>When it's soft-hard, turn it over onto a tabletop and dust cocoa powder over the surface. </p> <p>After slicing it into blocks, put them into a container with more sieved cocoa powder and toss the chocolate blocks around and quickly refrigerate especially if your area is hot. </p> <p>Enjoy!!</p> <p>-> i used dark chocolate and this made it really rich and slightly bitter, i could use 50/50 hot chocolate powder to cocoa powder so that it's not too bitter, but it really isn't that bitter and fish loves dark chocolate. </p> <p>-> The coating has a tendency to be thicker than you would like it, so remember to shake off the excess before eating or serving so that people don't choke on the cocoa powder. <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-smile" alt="Smile" src="http://lh4.ggpht.com/-DkdmzmQJik0/Ttr0RZnsEVI/AAAAAAAACoY/sc8UCTFNOJI/wlEmoticon-smile%25255B2%25255D.png?imgmax=800" /></p> <p>-> i used slightly less than 2 tbsp of alcohol and you can really taste the alcohol in the chocolates. So if this is going to be eaten by children or ppl who are not that keen on alcohol, 1 tbsp would be good just to give it a little more flavour. or just replace it with vanilla essence if you want to keep it alcohol-free. </p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-69247353997727374692011-12-04T12:00:00.000+08:002011-12-04T12:00:05.709+08:00Oxtail Stew!<p>Oxtail is one of our favourite cuts of beef to make a stew with, it adds so much flavour to the dish and the high amounts of cartilage makes a sticky gelatinous gravy.. so yummy. </p> <p>This time, we got our oxtail fresh from Colin's butchery, which i order online from and get delivered to us. </p> <p>I left it in the freezer for a while because a stew always takes time and back then i wasn't in the habit of waking up early yet. but now i am. and other than the long time it takes to cook, the procedure is actually very simple. </p> <p><a href="http://lh3.ggpht.com/-JCthLcAdnH8/TtoceNME2dI/AAAAAAAAClA/rvt7lWtCfqc/s1600-h/P1070801%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070801" border="0" alt="P1070801" src="http://lh5.ggpht.com/-SnKLkhuDlRw/TtocfkxsBYI/AAAAAAAAClI/7MzBKGjvjrU/P1070801_thumb.jpg?imgmax=800" width="470" height="356" /></a></p> <p><strong><u>Ingredients (These were what i used, but feel free to use more or less of what you like)</u></strong></p> <p>1.1kg oxtail (get your butcher to cut it up for you) <br />2 carrots, sliced <br />1 1/2 onions, sliced <br />3 ribs of celery, sliced <br />4 cloves of garlic, chopped <br />1/2 bottle of red wine (i used a $3 bottle) <br />1 tin of chopped canned tomatoes <br />200ml water/stock <br />a dash of Balsamic Vinegar <br />a dash of Dark Soy Sauce <br />Flour <br />Salt & Pepper</p> <p><strong><u>Directions</u></strong></p> <p>Season your flour and coat each piece of oxtail with it and fry it off in a dutch oven. Remove. </p> <p>Add more oil and fry the onions till they are nice and brown and soft. Add the garlic and fry. </p> <p>Add the carrots and celery. Fry for a little while and add in the wine. </p> <p>Add in the canned tomatoes, balsamic vinegar and water/stock if needed and cook for a little while. </p> <p>Add back in the oxtail pieces, making sure that the liquid almost covers the oxtail and vegetables. </p> <p>Cover the lid and place into a 160 degree oven for 4 hours at least. </p> <p>The liquid will cook down and fish adds some dark soy sauce to add to the savouriness of the dish. </p> <p>Taste to see if you need more seasoning. </p> <p>There you have it! <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="wlEmoticon wlEmoticon-smile" alt="Smile" src="http://lh6.ggpht.com/-DtmxdxGYzVw/Ttocgj8R1-I/AAAAAAAAClQ/_bc1LFSo6mY/wlEmoticon-smile%25255B2%25255D.png?imgmax=800" /></p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-32001257817083851382011-12-02T13:26:00.000+08:002011-12-02T13:26:01.076+08:00Homemade Crusty Bread<p>I made some bread to go with the roasted tomato soup i made in the previous blog post. </p> <p>Making bread, especially since now with my Kitchen-aid is really quite effortless and i have been successful ever since. so i'm very happy! Making bread just takes time – all the resting… especially since it's not very warm here now (which is good) but the dough rises slowly. </p> <p><a href="http://lh5.ggpht.com/-vnuZKpbjU44/TtdyjfwkxgI/AAAAAAAACkQ/QaKiJrnlsB4/s1600-h/P10707773.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1070777" border="0" alt="P1070777" src="http://lh4.ggpht.com/-fFlovI4M4CI/Ttdykbz7OUI/AAAAAAAACkY/YF1gPdmWDxA/P1070777_thumb.jpg?imgmax=800" width="470" height="349" /></a></p> <p>These were good – but i didn't get a crunchy crust. This is a great recipe but i will be tweaking the recipe as i go along to make it even better. </p> <p><strong><u>Ingredients</u></strong></p> <p>1 cup of warm water <br />2 1/2 cups flour (either bread or plain flour) <br />1 tbsp sugar <br />1 tsp salt <br />1 1/2 tsp yeast</p> <p><strong><u>Directions</u></strong></p> <p>In your mixing bowl, add the warm water, yeast and sugar. Wait till it is foamy to confirm that the yeast is working. </p> <p>Add in the flour and salt and mix for 5 mins. Always check on it to make sure that you don't overknead. I kneaded it for about 4 mins and kneaded the rest by hand. I perform the window pane test to know when to stop. </p> <p>Place the dough into the oiled mixing bowl and cover with a damp tea towel. Leave to double in size (about an hour). </p> <p>Punch the dough down and shape. I'm not too good at shaping yet so my bread doesn't look pretty but it works. </p> <p>After shaping, place the loaves on a baking sheet and cover and leave to rise for 30-40 mins. </p> <p>Preheat the oven to 190 degrees. </p> <p>Bake for 25 mins till golden brown. </p> <p>Careful! It's hot!</p> <p><a href="http://lh6.ggpht.com/-VWN2eeYidBU/TtdylM3qc9I/AAAAAAAACkg/AxYziZpBFpw/s1600-h/P1070773%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070773" border="0" alt="P1070773" src="http://lh6.ggpht.com/-Oly2SuPgAaQ/TtdymQqFHzI/AAAAAAAACko/N1XKoM4p-kE/P1070773_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>Nice and fluffy inside!</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-60132245252344751372011-12-01T19:59:00.001+08:002011-12-03T21:32:37.488+08:00Sophie Dahl's Roasted Tomato Soup w/ Thyme<p>Recently i started a free trial with Quickflix – an online DVD rental company and one of the DVD i rented was Sophie Dahl's cooking show, which sadly ended only after one season. I really like watching her cook and her voice and demeanour is so calm and relaxing.</p> <p>Anyway, i decided to try one of her recipe which looks so simple and delicious. and it really is simple! and delicious! and just nice, i used the springs of thyme in my herb garden. </p> <p><a href="http://lh4.ggpht.com/-2dmSLUXsqKM/TtdsBPngUuI/AAAAAAAACjI/r-QXNeVFi1c/s1600-h/P1070764%25255B7%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1070764" border="0" alt="P1070764" src="http://lh6.ggpht.com/-B8Z05DCqgcA/TtdsCcZJFlI/AAAAAAAACjM/UWGapJUbYjI/P1070764_thumb%25255B7%25255D.jpg?imgmax=800" width="470" height="365" /></a></p> <p>If you know me, i don't like tomatoes and i don't eat tomatoes, but i do like drinking tomato juice. weird. but yah. but i really want to eat more tomatoes. so when i saw Sophie make this roasted tomato soup i decided i should try it! and so should you!</p> <p><strong><u>Ingredients (Serves 4-5)</u></strong></p> <p>2kg plum ripe roma tomatoes, halved <br />1 garlic bulb, halved horizontally <br />2 large red/brown onions, quartered <br />few springs of fresh thyme <br />1 tbsp caster sugar <br />salt & pepper <br />a few tbsp of extra virgin olive oil <br />a few drops of balsamic vinegar <br />dried herbs <br />(optional) veg stock <br />(optional) cream <br /> <br /><strong><u>Directions</u></strong></p> <p>Preheat oven to 190 degrees.</p> <p><a href="http://lh4.ggpht.com/-YIAarPESm6M/TtdulqmquvI/AAAAAAAACjQ/4vhONCScFwU/s1600-h/P1070728%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1070728" border="0" alt="P1070728" src="http://lh5.ggpht.com/-XuPmS9F9DPc/TtdumjP_NII/AAAAAAAACjY/xMsjsTfRed4/P1070728_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>Place tomatoes, garlic, onions & thyme in a large roasting dish and season well with salt, pepper, dried herbs and sugar. Drizzle in the oil and mix well. </p> <p><a href="http://lh5.ggpht.com/-RYbaBjSw29A/Ttdun1NaVwI/AAAAAAAACjg/Km3Gu0V2nB4/s1600-h/P1070733%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1070733" border="0" alt="P1070733" src="http://lh3.ggpht.com/-HsDHWVJgD14/TtdupESXHPI/AAAAAAAACjo/ZkTpwtl26KA/P1070733_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>Place the roasting dish into the oven for 45-60 minutes. Remove and set aside to cool slightly. </p> <p>Squeeze the cloves of garlic out of its skin and remove the springs of thyme. </p> <p><a href="http://lh4.ggpht.com/-QNlVmPoSu3Q/Ttduqf6ngQI/AAAAAAAACjw/rW5V6KwziiI/s1600-h/P1070737%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1070737" border="0" alt="P1070737" src="http://lh3.ggpht.com/-Mq1uqqtR5oI/TtdurVJek7I/AAAAAAAACj4/TT00pXxWUvE/P1070737_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>After roasting, the tomatoes release a lot of sweet juices. </p> <p>Blend in a food processor. Or else, just place the tomatoes, onions, garlic and the juices in a large saucepan and use a hand blender, it takes a little while longer but it still works really well. </p> <p>The consistency was perfect for me. but in case you find it too thick, you could always add a little stock or cream. </p> <p>Add a few drops of balsamic vinegar – it definitely ups the flavour. </p> <p><a href="http://lh3.ggpht.com/-4vk4Bnhuuoc/TtduszwkL8I/AAAAAAAACj8/QOxBOlPjaM0/s1600-h/P1070749%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1070749" border="0" alt="P1070749" src="http://lh3.ggpht.com/-Bx8alczUJeA/TtduuO7LgNI/AAAAAAAACkI/dNQUI-mjASs/P1070749_thumb.jpg?imgmax=800" width="470" height="358" /></a></p> <p>-> So simple. So delicious!</p> <p>To go with this for dinner, i baked 2 loaves of bread and fry up a few country chicken sausages. </p> <p>And with the leftovers, i placed them into container and froze it for future dinners!</p> <p>YUM YUM YUM!</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8123156668512550213.post-67569637815671377352011-11-17T18:00:00.000+08:002011-11-17T18:00:07.870+08:00Favourite Drinks: Moscato w/ Ruby Grapefruit<p>One of my favourite alcoholic drink is Moscato. and i love it with Grapefruit. </p> <p><a href="http://lh6.ggpht.com/-NE72_PZHKZk/TsJEvBuHBeI/AAAAAAAACio/bOLcZ5j_ohE/s1600-h/P1070068%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; margin: 0px auto; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1070068" border="0" alt="P1070068" src="http://lh6.ggpht.com/-_90lUkqjm2I/TsJEwOhbEXI/AAAAAAAACiw/Jqt59MJzLC8/P1070068_thumb%25255B1%25255D.jpg?imgmax=800" width="320" height="390" /></a></p> <p>So good. Very fruity and refreshing. </p> <p>Try it sometime!</p> Unknownnoreply@blogger.com0