Foodcraft

Christmas Pavlova!

2010-12-18T18:11:00.003+08:00

The Christmas Pavlova I made the other day looked so good, I had to put this on the blog. Drenched in strawberries, blueberries, pomegranate and lots of fresh passionfruit, it made a decadent Christmas dessert :)

Again, recipe here - courtesy of Donna Hay.

Turkey of 2010

2010-12-11T16:14:00.003+08:00

Here we go again. I repeated Martha Stewart's Roasted Dry-Brined Turkey with Leek & Celery stuffing this year, this time with a huge 24 pounds turkey. The biggest and heaviest I've ever attempted. In fact, required M's muscles to carry it in and out of the oven, and everywhere the turkey goes thereafter!

Pre-preparation for this turkey started on Tuesday, takes 2 days to defrost in the fridge. After which another 48 hours of brining and finally 3 hours of roasting today. What a chick!! Happy with the results... presenting to you my Turkey of the Year :)

Merry Christmas and Happy New Year 2011 xx

My Man is So Cheesy!

2010-12-11T16:07:00.002+08:00

Can't believe that 1 year is going to be upon us soon. Besides the seasons' festivities, this month is also when hubby celebrates a year wiser. M requested for a cheesecake, with an oreo biscuit base that runs all the way up to the sides. I had to improvise from my favourite Donna Hay recipe. It turned out alright after all, here's the revised base recipe if you're thinking of doing the same (having the crust comes up on the sides)!

Base:

200g Oreos

75g butter

The filling part remained the same, except that I prefer my cheesecake flatter, so I used a 9 inch springform pan. The rest of the recipe here.

M loved it so much, he refused to share and sulked when I had to give some away to the neighbours. How can one man alone eat all the cheesecake? He said he will have a slice a day, for the next week. It is really heartwarming when someone loves your food so much. Makes baking & cooking all worthwhile! :)

Squid in Black Ink Sauce (Sotong Masak Hitam-Indonesian Dish)

2010-11-12T19:12:00.003+08:00

Everytime I'm in Bali, I would definitely ask for this in my "nasi campur" (mixed rice). A few weeks ago, I bought 1 kg of fresh baby squids and they've been freezing in my freezer till the right moment. With my nasi lemak tonight, I reckon its time to defrost the squids and attempt the "Sotong Masak Hitam" dish. I took the recipe from a fellow blogger, Taste Buds and the result was exactly as I've always had it in Bali. Very aromatic and a just a tinge of spiciness from the fresh chilies. Verdict: Delicious!!

For the sambal, I tried my mum's Sambal Assam with Sting Ray and Prawns. My guests will have a HOT time with my Nasi Lemak tonight! Hehe.

Roasted Pumpkin, Carrot & Red Pepper Soup

2010-10-27T13:45:00.003+08:00

I'm so excited about this soup! Conjured it up when I was doing my shopping today at the wet market. Wanted a pumpkin soup but thought pumpkin itself would be boring. So I add a carrot and 2 red peppers, grated ginger and orange zest. The result was va va voom! Earthy, sweet and fresh tasting. Roasting the vegetables prior gives an extra sweetness while the orange zest cuts through it and gives it a nice tang. You've got to try it!!

Here's a rough estimation of the recipe:

Main ingredients:
1 Butternut pumpkin, about 900g - skinned and cut into cubes
2 red peppers, cut each into 2, leave skin on
1 carrot, cut into chunks
8 garlic cloves, skinned

Put all the above in the oven at 180C, roast it for 30 minutes. When ready, bag the red peppers for 10 minutes, remove the skin.
Seasoning:
1L stock
1 onion, chopped
1/2 inch ginger, grated
1 orange, zest only
Dash of white wine
Pepper to taste
Method:
1. Fry the chopped onions till browned. Add the roasted vegetables and fry for 2 minutes. Add a dash of white wine and let it sizzle!
2. Add the grated ginger and orange zest.
3. Pour in the 1L chicken/veg stock.
4. Let it simmer for 45 minutes.
5. Blend it all up and served while its hot. Season with pepper!

ANZAC Bikkies

2010-10-21T13:54:00.002+08:00

My daughter's school has been requesting for some samples of Aussie delicacies to be given away during their United Nations' event this Saturday. My answer to that was wholesome but tasty Anzac bikkies. Best of all, Skye participated in rolling the dough to make this scrumptious treat.

Recipe taken from here.

Blueberry Muffins

2010-08-10T18:44:00.008+08:00

In Singapore, we are fortunate to get the season's best from around the world. In fact, we get to enjoy seasonal fruits throughout the year as we import from various countries that produce fruit at different time of the year, depending on which hemisphere they're situated. For example we get berries from Australia in Nov - Jan, and berries from US in Jun - Aug. Yes, not great for our carbon footprint, but for a tiny island like us, we have no choice but to rely on foreign imports. Best thing about seasonal produce - the berries are at their sweetest and cheapest :)

Thus, tis' the season to experiment with US blueberries! Made a couple of blueberries-recipes, and this one turned out really well. I improvised by making them into mini muffins instead of using a bundt pan. That way, more gets around and these mini single serves are conveniently portable and freezable - great for my daughter's lunch box too :)

My latest recipe book obsession - the Hummingbird Bakery Cookbook, a gift from my mother-in-law. Most of the recipes I've tried so far in this book is moist and ultra delicious. The trick is definitely in the sour cream or buttermilk addition.

Here's the recipe for Blueberry Cake (if you make this into mini muffins, you'll end up with dozens of them!).

BLUEBERRY CAKE
courtesy of Hummingbird Bakery Cookbook

350g unsalted butter, room temperature
350g caster sugar
6 eggs
1 tsp vanilla
450g plain flour
2 tbsp plus 2 tsp baking powder
280ml sour cream
250g fresh blueberries, with extra to decorate
Cream Cheese Frosting, optional
25cm ring mould, greased and dusted with flour

Method:
1. Preheat oven to 170C
2. Put the butter and sugar in an electric mixer with the paddle attachment and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients fromthe side of the bowl with a rubber spatula after each addition. Beat in the vanilla extract, flour and baking powder until well mixed. Add the sour cream and mix well, until mixture is light and fluffy.
3. Gently stir in the blueberries by hand.
4. Pour the mixture into prepared ring mould and smooth over with a palette knife. Bake in the preheated oven for 40 minutes or until golden brown. Alternatively, if you're using the muffin trays, bake for about 20 minutes.
5. When the cake is cool, put on a serving plate. Dust it with icing sugar or frost with Cream Cheese Frosting.

Classic Coq Au Vin (if you have a weak heart, stay away!)

2010-08-10T14:24:00.004+08:00

I made this dish for 8 people the other night. 1 1/2 bottle of red wine, 1 cup Cognac, sticks of butter and a slab of pork rind later, I hope nobody gets a heart attack!

This is a famous Burgundy recipe that is garnished with onions and mushrooms, cooked in Burgundy wine. We made some local adaptations.

We used Australian Shiraz and American pickled onions. Nevertheless, the stew was rich and flavourful. There was no need for any other seasoning - the chicken stock, wine, cognac and butter was enough seasoning! The gravy was silky and smooth (thanks to butter and pork rind). It was delicious served simply with boiled potatoes and crusty bread. Next time, I'll decrease the cooking time (the original recipe called for a cock which has tougher meat and requires more braising time), a friend suggested 1 hour at 150 degrees. Will try it next time. Meanwhile, here's the recipe for the strong hearted.

COQ AU VIN
by Jenni Fleetwood
from The Ultimate Book of Main Course Dishes
(serves 4)

1 celery stick
1 fresh bay leaf
fresh thyme sprigs
1 bottle full-bodied red wine (Shiraz or Zinfandel or Burgundy)
600ml chicken stock
50g butter
2tbsp olive oil
24 pickling pearl onions
115g bacon/pancetta, cut into lardons
3tbsp plan flour
2.25kg chicken, cut into 8 pieces
3 tbsp cognac
2 garlic cloves, peeled and chopped
1 tbsp tomato puree
piece of fresh pork skin, 15cm square
250g button mushrooms
2 tbsp chopped fresh parsley
salt & ground black pepper
croutons, to garnish

Method:
1. Tie the celery, bay leaf and thyme together in a bundle and place in a pan. Pour in wine and stock and simmer, uncovered for 15 minutes.
2. Melt 1 tbsp butter with half the olive oil in a heavy frying pan and brown 16 onions all over. Transfer onions to a plate.
3. Add the bacon/pancetta and cook until browned, set aside.
4. Season 2 tbsp of flour with salt & pepper. Dust the chicken pieces in the seasoned flour and cook them in the fat remaining in the pan over medium heat, turning frequently for about 10 minutes or brown all over.
5. Pour in the cognac and set it alight using a long match or taper. When the flames have died down, remove the chicken from the pan and set aside.
6. Chop the remaining onions. Add another 1 tbsp of butter to the pan and cook the chopped onions with the garlic, for about 5 minutes until softened. Preheat oven to 190c.
7. Add the wine and stock mixture, with the herb bundle, and stir in the tomato puree. Lower the heat, then simmer gently, about 20 minutes. Taste and adjust seasoning, if necessary.
8. Place the pork skin rind side down in a flameproof casserole, then add the chicken pieces and bacon. Pour in the sauce (with herbs).Cover and place in the oven. Reduce temperature to 160C and cook 1.5 hours (or less depending on the type of chicken you have). Add the whole browned onions and cook for further 30 minutes.
9. Cook the mushrooms in another 1 tbsp butter and the remaining oil until browned. Set them aside. Mix the remaining butter and flour to make a paste (beurre manie).
10. Using a slotted spoon, transfer all chicken and onions to a serving plate. Discard pork skin and heat the cooking juices until simmering. Add the beurre manie, in small lumps whisking to blend the paste into the sauce as it melts. Continue adding the paste, allowing each to melt completely before adding the next, until the sauce thickened to taste.
11. Add mushrooms and cook for a few minutes. Pour the sauce over the chicken and garnish with chopped parsley. Garnish with croutons, if using.

Decadent Chocolate Mousse Cake

2010-08-10T14:11:00.003+08:00

If you only want to bake one chocolate cake this year, make it this one. First had it at a friend's dinner party and I couldn't stop "oohing and ahhhing" with every bite.

It's a rich, truffle-ish moist chocolate cake, only takes 12 minutes to bake! To top it off, serve it with the coffee infused cream (I used double cream instead of mascarpone) - the coffee cream cuts the bitterness of the chocolate and provides a heightened dimension! Move over Chocolate Lava Cakes, this is the new ultimate chocolate dessert!

Recipe from Taste.Com

Ho! Ho! Ho!

2010-05-06T11:17:00.003+08:00

I asked Skye this morning, what does Santa usually say (thinking she'll answer Ho! Ho! Ho!). Skye replied, "Help!". I asked her why. She answered, "Because he's stuck on the window!". Now, that's a Ho! Ho! Ho! moment! :)

Tossing to Good Health!

2010-02-24T13:56:00.004+08:00

This year we celebrate the year of the Tiger as we usher in the 2010 lunar calendar with a big reunion dinner in KL.

Very bravely, I did my 4th flight trip with the girls to Singapore and survived yet again. Even managing 2 glasses of wine amidst the unfailing demands and cries of 2 little girls. Don't ask me how I do it, but being ignorant to what other passengers think of you helped.

From Singapore we flew to KL where my family resides. My mum, who just recovered from 6 months of chemo and radio therapy donned her apron and cooked us a banquet of 10 dishes yet again! We wish for decades of wonderful mum's cooking and good health. Here's a glimpse of some delicious food she has prepared.....

It was good to be back home, with good food and good company. The girls enjoyed themselves tremendously, dressed up in their pretty "cheong sams", receiving copious amount of "ang pows" and endless treats.

Next destination was Phuket with the family for a few days. Our good friend Steve very generously organized a 2 days overnight sailing trip on his luxury yacht. Check out the boat here. It was my parents virgin trip on a luxury boat so we were very grateful to Steve. For two sunny days, we hopped from one beautiful island to another, snorkeled in the clear waters of Phi Phi and ate 5 amazing meals a day cooked by the boat's chef. After which, my dear younger brother treated us to 2 nights hotel accommodation in Karon Beach - aren't we lucky to be surrounded by big-hearted friends and family!

We got back to Perth 3 days ago and very much looking forward to spending our last few months here before we head home to humid Singapore. Meanwhile I've discovered some oriental grocery stores and butchers in northern Perth (Girrawheen) so I'm preparing a lovely Hot Pot dinner for some friends tonight.

The year of Tiger has started out very well for us, also reminding us the importance of family and friends. So we would like to toss to more good health, good food and good company!

My new role

2010-01-14T13:59:00.003+08:00

I'm still adjusting to my new role. A role I never thought I'll end up being....

Didn't we all had to study hard, get that degree and for some, even more accolades in order to be a successful money generating corporate leader? It was the same for me, so that we don't end up struggling financially like our parents did. I was earning 6 digit annually, traveling around the world on skiing and shopping trips; buying anything I want; hiring domestic help and enjoying the high life.

I gave some of that up when I decided to be a full time mother. Gave up my big salary and slaved for my kids instead. Good thing about Singapore is we could afford domestic help. So my life was quite blissful, not nearly a "tai-tai" - a term of endearment for non-working mothers who shops and dines in their free time, but enough time to indulge in my own personal time. Chatting with friends over coffee, art classes, cooking endeavors, basically a very active social life. Best of all I didn't need to do any housework. Yes, the nitty gritty stuff alot of people cringe from but forced to do.

Fast forward. Today. I just finished ironing. A task I haven't done in the last 10 years, and now realised why I didn't miss it. I'm a clean freak. Can't stand dirt on the floor so I'm constantly sweeping and mopping especially with a 8 month old crawling and picking up stuff from the floor. I stand back to admire my laundry freshly and neatly hung, blowing in the wind. I'm constantly packing and keeping tidy. I plan for the week - a weekly roster for our lunch and dinners and when to shop! I write endless shopping lists! I barked at the kids. Sometimes I feel like I'm out of control. Sometimes I feel like its a good day. Like now. Both kids napping peacefully.

How my life has turned. Did I regret leaving my job? Did I miss my old life?

No.

I tend to enjoy what life has to offer. I made this decision with my hubby to do this. Might as well try to enjoy it and be the best full time mummy and wife while I'm at it. Lucky for me, I can always go back to my Singapore hey days come June. And trust me, that's an extremely comforting thought.....

What bout you? Are you in role you've never expected? Its up to you to make the best out of it.

Perth for the new year....

2010-01-13T16:12:00.003+08:00

The last few weeks of the year has been super busy for us, hence my brief disappearance from blogging. Husband accepted a posting in Perth, which also means a great opportunity for the children to bond with their cousins and grandma. I've been running around like a mad cow getting things sorted, packing and traveling!

Did a couple of FIRSTS this year already! Flew with the 2 girls on my own twice already. Still nerve wrecking each time. The last time I felt so nervous with butterflies in the stomach was when I had to make a major presentation for approval on a multi million dollar advertising campaign. Never thought my kids would make me feel this way too. We had a couple of hiccups, some solved by very attentive flight attendants, others just kind passengers. I'm forever grateful to both!!

Another first is managing a household by myself - without HELP. Yes, reality check. There goes the domestic helper, here comes Supermum! All I can say is, thank god its only a 6 months assignment!!

Grocery shopping with 2 little tots? That's another first achievement. Cold sweat and shudders, that's what most of my Singaporean mum feel just "thinking" about it. Done it twice already - told hubby I don't need a gym membership - all those loading and unloading of stuffs from trolley to cashier, from cashier to car, from car to kitchen not forgetting 2 little active whiny tots? Physical and mental prowess required. No gym membership can offer that.

Bet there will be another few more in our adventure ahead. Only good thing is shopping in spacious aisles, bottomless trolley, millions of choices and our very own pool with the beach just a 5 minutes drive away.

Also I've been cooking like crazy - lunches and dinners. Just no bloody time to blog about it! Maybe when I get more settled and get over this transition period. Be kind to this middle-age dame.

Speak soon, I will be back. Soon.

Durian Puffs!!

2009-10-16T16:51:00.001+08:00

What do you do with leftover durians? You ate so much your throat is starting to sore, so you can't eat them again tomorrow. But you should know better. No sane durian lover would put these precious pungent pulp to waste. That's when google comes in handy.

Durian puffs was one of the few recipes that popped up! So here I am in the kitchen with the oven warming up to 210 C. Time check - 10.50pm. Happily mixing the ingredients for my choux pastry. I'm surprised these light golden puffs only requires butter, flour, eggs and water and 3 easy steps. In fact, I don't quite believe how simple it is. Lets see how it turns out after 25 minutes......

5 minutes passed. A peep into the oven. It's rising! It's rising! Looking beautiful.... but perhaps made the dollops too generous. They're size of muffins!! Haha.

15 minutes to go at 170C.... still holding its shape...

11.25pm - puffs are cooling on the rack. Little crown beauties...... will fill it up tomorrow!

Here are some of the creamy durian puffs all filled up and dusted. Every one a mouthful of pure delight!! Get the recipe here.

Zucchini Slice

2009-08-16T21:49:00.004+08:00

Every time I visit Australia in summer time December, we would be served this either at my mother or sister-in-law's (SIL). My SIL grows her own zucchini and when summer arrives, she is blessed with a bountiful crop. I've even brought some of these flavorful organic squash home with me to Singapore during my last trip!

If you're a persons that loves bacon, eggs and cheese you're very likely to love this recipe. Very easy to make and even my 2 year old loves it :)

Zucchini Slice
(serves 6)

5 eggs
150g (1 cup) self-raising flour, sifted
375g zucchini, grated
1 large onion, finely chopped
2 cloves garlic, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese (you may use any cheeses - whatever available in your pantry)
60ml (1/4 cup) vegetable oil

Method:
1. Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan.
2. Fry the bacons until browned, then add the onion and garlic. Fry till onions are soft. Remove and place aside.
2. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, bacon and onion mixture, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes (25 mins in my oven) or until cooked through.

Zucchini-fied

2009-08-16T21:14:00.004+08:00

Once you get started on an ingredient, you can't stop! Ever felt the same?

I bought some zucchini, inspired by a Nigela Lawson's recipe for a Flora's Famous Zucchini Cake. There were some leftover zucchini, hence 2 recipes with this amazing vegetable this week!

Firstly, Flora's Famous Zucchini Cake. I promised a girlfriend I'll bring a cake for her birthday dinner, which was to be an all-ladies affair. Browsing through Nigela's Domestic Goddess book, this recipe stood out for a couple of reasons - it's a "filled cake" suitably dressed for a birthday cake, interestingly made with vegetable and has a tangy "lime curd" and "lime cream cheese" icing which I believe nobody can resist! The healthy vegetable and the refreshing lime would be ingredients especially appealing for most women, and this girlie event would be the perfect venue to serve it!

The cake was easy enough to make. In order to save time, I made the lime curd the night before and kept it refrigerated in an air-tight jar. When mixing the batter, one may feel that its too sticky and thick but after you add the grated zucchini in, it turned out to be just the right batter. The moisture from the zucchini provided the liquid for the cake.

Here's the recipe for those interested.

Flora's Famous Zucchini Cake
(serves 8)

for the cake:
1/4 cup raisins
340g grated zucchini, weighed before grating
2 large eggs
1/2 cup veg oil
1/2 cup plus 1 tbsp sugar
1 1/2 cups self-rising flour
1/2 tsp baking soda
1/2 tsp baking powder

for the filling (lime curd):
90g unsalted butter
3 large eggs
1/2 cup sugar
1/2 cup lime juice (4 limes)
zest of 1 lime

for the icing:
200g cream cheese
1/2 cup icing sugar, sifted
juice of 1 lime, or more to taste
2-3 tbsp chopped pistachio nuts

2 8 x 2-inch cake pans, greased and lined with wax paper

Method:
1. To make the lime curd, melt butter in a heavy-based saucepan, add all the other ingredients and whisk to custard (where the batter sticks to the back of your wooden spoon) over a gentle heat. Let cool before filling a jar or cake. Keep it refrigerated. Makes about 1 3/4 cups.
2. For the cake: Preheat oven to 180C. Soak raisins in a bowl of warm water to plump them up. When done, drain them.
3. Grate the zucchini (skin on). Drain the zucchini over the sink to get the moisture out.
4. Put the eggs, oil & sugar in a bowl and beat them until creamy. Sift in the flour, baking soda, baking powder and continue to mix until well combined. Stir in the grated zucchini and add the drained raisins. Divide mixture and pour into 2 separate pans and bake for 30 mins (25 mis in mine) until slightly browned and firm to the touch. Let it cool when you work on your filling and icing.
5. For the icing: beat the cream cheese in a bowl until smooth. Add the icing sugar, beat well to combine , then stir in the lime juice to taste.
6. To assemble cake, put one cake on the plate and spread with cooled lime curd. Put on the top cake and smear it thickly with cream-cheese icing. Just before serving, scatter the chopped pistachios over the top.

Durians galore!

2009-07-25T10:13:00.003+08:00

Just the thought of durian makes my mouth waters. These thorny fruits with its creamy flesh and pungent smell is one of my favourite fruit. Because the smell is so pungent and unique it has turn off a lot of potential tasters, some has described its pungent smell as "leaked gas". If you are brave enough to overcome the smell (don't get me wrong, to durian lovers the smell is oh-so-heavenly!), the reward would be worthwhile. Many has described it as a love/hate relationship with the king of fruits - you either love it or hate it!!

Its the season now and the durian comes in various varieties - from the "D" category - D101, D24, D14 etc to the more imaginative Butter, Red Prawn, Mountain Cat, Sultan types. One of the most sought after ones are the "Mountain Cats", the English translation after the area where it originated - "Gua Musang" - somewhere in Kelantan, east coast of Malaysia. This type has a yellowish flesh, a balance of sweet and bitter taste, very creamy with a tiny seed. In Singapore, it goes for $15 p/kg (each durian can weight up to 3 kg!). Just one of it would satisfy any durian cravings, even the most fussy of eaters.

In KL recently to visit my mom, I was adamant to eat some of these before I return home. So the hunt began in Subang Jaya and finally in SS2 PJ where I found the Mountain Cat. It was only RM23 p/kg here so I ate till my heart contented :).

I just don't know how to explain why I love this fruit so much. I even like the by-products of it (cakes, puffs, rolls, puddings, etc!), I just HEART it. My brother bought me a durian cake coated with chocolate, with pulps of durian in it. So delightful and what a nice combination. Love it, love it, love it!

Japanese-inspired Seafood Pasta

2009-07-13T12:51:00.003+08:00

Usually our weekends are really hectic. The only time where M is around, when we're brave enough to bring all the kids out. After a late lunch at our favourite Botanic Gardens and a swim later, the kids were so tired that it made putting them to bed a breeze. A little time left for us before we retire to bed too.

With the extra time in my hands and a craving for something Japanese, I made this pasta. The recipe was all from my head, inspired by En Dining & Bar "Mentaiko Pasta". Mentaiko (明太子) is the marinated roe of pollock, and is a common ingredient in Japanese cuisine. I didn't have Mentaiko so my best alternative was Lumpfish Caviar, beads of glistening orange roe.

So here's my recipe, adding some lovely wild prawns and coral trout fillets and a sprinkle of "nori" for the Japanese finish! You may use other types of seafood - mussels, squid, crayfish, all depends on what you like or what you can buy that day! And if you like wine in your stock, you may add 1/2 cup to the stock, reduce the prawn stock to 1 cup instead.

Creamy Seafood Pasta with Mentaiko
(serves 2)

Prawns, deshelled & deveined
Fish fillets, without skin, deboned
2 tablespoon of mentaiko or lumpfish caviar
5 cloves of garlic, chopped
1.5 cups prawns stock (made from the shells of the prawns, that's why its best to buy prawns with shells and shell it yourself!)
1/2 cup single/whipping cream
Oven roasted tomatoes (roasted in oven at 150 degrees for at least 30 minutes)
Bunch of Enoki & Shimeiji mushrooms
Nori (seaweed)
Salt & pepper to taste
Pasta - spaghetti boiled in salted water, drained

Method:
1. To roast the tomatoes, cut into halves or quarters. Tossed with some olive oil and sugar, roast in pre-heated 150 C oven for 30 minutes. Remove and let cool.
3. Heat pan over medium fire with olive oil. Fry prawns and fish fillets until just cooked. Remove.
2. Heat pan over medium fire again. Fry garlic until light golden. Add prawn stock and bring to boil. Then add cream. When stock has come to boil, add mushroom. Season with salt & pepper.
3. Add prawns and fish to heat through, then add pasta to toss with the ingredients. Switch off fire.
4. Lastly add fish roe to pasta, stir through.
5. Serve with shredded nori.

Rucola, Grapes & Parmesan Salad

2009-07-08T19:10:00.002+08:00

This salad is so simple to make and yet oh-so-delicious! No surprises that the 3 ingredients just go so well together, like a happy threesome with a mouthful of sensation - sweet, tangy, bitter and sharp! Tossed it with some Balsamic Mustard Honey dressing, it is a perfect accompaniment to a hot meal - seafood or meat. I served this for a friend's birthday lunch with some Smoked Salmon, Prawns & Oven roasted tomatoes Spaghetti in cream sauce.

Rucola, Grapes & Parmesan Salad

Bunch of Rucola/ Rocket
Seedless crunchy grapes (we used the Aussie SL grapes), cut into halves
Parmesan, shaved

Dressing:
1/3 balsamic
2/3 EVOL (Extra Virgin Olive Oil)
1 teaspoon wholegrain mustard
1 teaspoon honey
Salt & Pepper to taste

Method:
Toss everything in with the dressing just before serving!

How to Creme Caramel?

2009-07-01T21:52:00.005+08:00

Ever wondered the origin of this classic dessert? A search on the internet said it's French but the popularity of this dish has spread across Europe and since then all over the world. In Spanish-speaking countries, this custard dish is referred to as flan.

Our good friend, an Argentinean is inviting us over for dinner tomorrow and he quite like his "flan". So this was made specially for him. And as you know, creme caramels are best made in advance so that it can be served cold so here I am just taking it out from the oven at 10pm...

Here's a picture of it before it's been inverted. Not sure if I'll remember to take another picture (probably not!) when it's been inverted. But beats having no pictures at all!

Creme Caramel
(serves 4)

Caramel:
2/3 cup caster sugar
1/3 cup water
Custard:
2/3 cup milk
3/4 cup single cream
2 eggs
4 egg yolks
1/3 cup caster sugar
1 1/2 teaspoons vanilla extract

Method:
Preheat oven to 150C. Place the sugar and water over low heat and stir until the sugar is dissolved. Increase the heat and boil for 10-15 minutes or until the syrup is a deep golden colour. Pour into 4 x 3/4 cup (30ml) capacity ramekins or approximately 180ml capacity dish. Set aside for 5 minutes to allow caramel to set.

To make the custard, place the milk and cream in a saucepan and heat until warm. Place the eggs, yolks, sugar and vanilla in a bowl and whisk until combined. Pour this into the warm milk mixture and whisk constantly to combine. Strain and pour over caramel.

Place the ramekins in a baking tray and pour hot water to come three-quarters of the way up the sides of the ramekins. Bake for 35 minutes or until custard is set. Remove from the tray and refrigerate until its cold. To serve, dip the base of each ramekin into hot water for 10 seconds then invert and serve!

A funny qoute...

2009-06-29T12:48:00.002+08:00

Our 21 month old daughter was looking in the mirror, brushing her hair when she remarked, "Look at me Mummy, I'm a woman!". Refraining from a giggle, I replied, "Almost baby, you're almost a woman."

20 minute Oaty Anzac Bikkies!

2009-06-28T14:35:00.004+08:00

Yes. I was kidnapped by time - only 20 minutes to bake between baby M's nap and feed. And we did it! Oaty wafts of golden baked cookies filled the air. Here's some quick 1 second pictures of the cookies and below the recipe from Donna Hay (gosh, I love this recipe book to death!!).

Oaty Anzac Biscuits

1 cup rolled oats
1 cup plain flour
1/2 cup sugar
3/4 cup desiccated coconut
2 tablespoons golden syrup
125g butter
1/2 teaspoon baking soda
1 tablespoon hot water

Method:
Preheat the oven to 160C. Place the oats, flour, sugar & coconut in a bowl, mix well. Place the golden syrup and butter in a saucepan over low heat and allow to melt. Mix the baking soda with the water and add to the butter mixture. Pour the butter mixture into the dry ingredients, mix well.

Place tablespoons of the mixture on baking trays lined with non-stick paper, allowing room for biscuits to spread, and flatten slightly (looks like mine is not flat enough!). Bake for 10 minutes (8 minutes in my oven) or until golden. Cool on wire racks.

Madeira Cake with Honey Citron Tea Syrup

2009-05-10T15:44:00.003+08:00

I wasn't joking when I said I was in a baking frenzy. However, I haven't gone to a shop to get oats and apricot so there's been a slight diversion! Today's attempt was a Madeira Cake, recipe also taken from Donna Hay's Modern Classic 2. I had all the ingredients it required. The only personal alteration I did was adding poppy seed and a Honey Citron Tea Syrup on it.

The Honey Citron Tea was a gift from a friend who returned from Korea on a business trip. An interesting concoction, you're supposed to stir a tablespoon of it in hot water, and you'll end up with a marmalade honey tea. There's even visible rinds in them. The honey gave it an earthy woody taste, you can even use it as a spread.

So my creativity today resulted in mixing 2 tablespoon of these lovely sweet molasses with some lemon juice and icing sugar. Drenched over the madeira slices, the end result was a wicked and sticky cake!

Madeira Cake
(adapted from Danna Hay Modern Classics 2)

170g butter, softened
3/4 cup caster sugar
1 tablespoon finely grated lemon rind
3 eggs
1.5 tablespoon lemon juice
3/4 cup plain flour
3/4 teaspoon baking powder
2/3 cup almond meal

Syrup
2 tablespoon marmalade / honey citron tea
1.5 tablespoon lemon juice
2 tablespoon icing sugar
3 tablespoon water

Method:
1. Preheat oven to 170C. Place the butter, sugar and lemon rind in the bowl of an electric mixer and beat until light and creamy.
2. Gradually add the eggs and the lemon juice, beating well.
3. Sift the flour and baking powder over the butter mixture, fold though with the almond meal.
4. Grease a 10cm x 20cm loaf tin and line the base with non-stick baking paper. Spoon in the mixture and bake for 45 mins (30 minutes in my oven) or until cooked when tested with a skewer.
5. Cool in the tin for 5 minutes then turn onto a rack.
6. If you're adding the syrup, heat the marmalade, lemon juice, water and icing sugar on the stove. Stir until all melted and thickens. Prick the top of the cake with a fork, pour the syrup over the top and let it soak into the cake for at least 30 mins before serving.

Slice Manic!

2009-05-09T14:14:00.004+08:00

I'm not very good at waiting around. Especially "patiently" for our imminent arrival. Just got to do something to take the mind off. So baking was it!!

I went "slice manic"! Browsed my faithful old Donna Hay Modern Classics 2 and made 2 slice recipes from there. One was a yummy tangy Lemon Slice and yesterday, Strawberry Slice. Next when I get hold of some dried apricots and rolled oats, I'll make the Apricot Oat Slice. Of course, I'd hope to do it before our little one decides she's had enough of her cramp space in my tummy!

Loved how both the Lemon Slice and Strawberry Slice turned out. They both have different bases, but so apt for their individual toppings. I am not a big fan of desiccated coconut but mixed with egg and sugar and caramelized, the taste is sublime. Didn't take any pictures of the lemon slice, they vanished too quickly but managed to get a shot of the Strawberry Slice (adapted from the Raspberry Slice recipe).

Strawberry Jam Slice
(adapted from Donna Hay's Modern Classics 2)

125g butter, softened
1/3 cup caster sugar
1 cup plain flour, sifted
1 teaspoon baking powder
3/4 cup strawberry jam (or any other flavoured jam)
topping
1/2 cup caster sugar
1 egg, lightly beaten
1 cup desiccated coconut

Method:
1. Preheat oven to 180C. Process the butter, sugar, flour and baking powder in a food processor until combined. Add egg yolk and process until mixture forms a soft dough.
2. Press into a 20cm x 30cm slice tin lined with non-stick baking paper.
3. Bake for 12 - 15 mins or until the base is golden brown.
4. Allow to cool then spread with jam.
5. To make the topping, combine sugar, egg and coconut. Sprinkle over the jam, bake for 25 mins or until golden. Cool in the tin. Cut into slices. Makes 24 slices.

Squid Ink Paella

2009-05-04T14:47:00.005+08:00

My parents were in town a couple of weeks ago and requested for a Squid Ink Seafood Paella. Always up for a challenge, I agreed. Cooking the paella will be easy, since I've done it numerous times, its just harvesting the squid ink that I've not done before.

As usual, a couple of word search on google, I came across this website - step by step instructions! And soon, we all sat down to a momentous Squid Ink Paella, although I wasn't completely happy with the end result. More squid ink would have made it taste even better, so I would have to remember to tune that up next time! I served the rice with some crispy roast pork belly on the side.

Numerous attempts trying to create the best crackling skin roast pork, I've gathered a couple of new tips that will help. One of them being "par-boiling" the piece of pork first. I think this helps in drying out the skin and keeping the pork tender while it cooks. Whatever it is, the end result was a big slab of irresistible crackling sensation!

More tips:

1. Parboil the pork in boiling water for about 10 mins. Then pat dry with paper towel and keep in fridge with exposed skin to dry out further. 2. Preheat oven to 220C, roast for about 20 mins or until all the skin has popped. Then bring temperate down to 180C.

Besides the above 2 tips, follow the recipe here for the rest of the steps. Enjoy!

What 2009 brings...

2009-02-03T09:26:00.003+08:00

I celebrated my 30-something birthday without much fanfare recently. Met some really good friends for a picnic at the Botanical Gardens, blessed with beautiful breezy weather. My fellow preggers gf made me a delicious New York Cheesecake while Pumpk'n blowed the candle for me. I loved birthdays like these surrounded by people you love and fuss-free.

Yesterday, my wonderful husband took me to a delicious yakitori dinner at my favourite restaurant, Kazu. Charcoal bbq skewered fois gras, wagyu beef ribs, lamb chops, kurabuta pork belly with cold dry sake, I feel blessed.

2008 has passed by with a blink of an eye, mostly caring for my little princess and spending time with our expanded family. Very lucky for us too, we have a couple of fantastic holidays in the region. For the first time, I find myself with "time" - a luxury which has long been forgotten. In the first few months, I was dwelling in time, this new found luxury, letting it pass by without much hurry or worry. Soon after, I begin to feel a bit agitated, pondering if I'm just wasting my time. So I put in some effort to make my time efficient by working on a potential business opportunity and exploring art and cooking. Looking back, I've achieved quite a bit, but I think I could have done more. But with an active toddler in tow, I want just as much to appreciate the available time I have with her.

I think 2009 will pass by in a blur too. Besides expecting a newborn, handling a twosome would be quite a challenge. Personally, I also intend to spend more time in art, hopefully my first art exhibition before the year ends. And if I'm lucky, a new business venture will be born by then.

So I'm ready to embrace the new 2009 with open arms. As bullish as it seemed, we might as well ride the rough year ahead by taking it by its horns!

Chinese New Year Cookies

2009-01-23T17:27:00.004+08:00

The first day of the lunar new year is just around the corner, so I need some simple and easy cookies recipes. A friend passed me a recipe for Peanut Cookies and promised it's an easy recipe to follow. I also came across another Peanut Cookies recipe and ended up baking both to see which makes a better cookie.

One recipe is from here, the other is from here.

My verdict: The recipe from Smell & Taste is a sure-winner. The icing sugar and baking soda makes the cookies melt-in-your-mouth! Hopefully my dad who is a big fan of these peanut cookies feels the same! :)

The other cookie that I baked was a Cornflakes with Chocolate Chip cookies. The recipe taken from here, which assures you of a crispy cookies using custard powder and emulder powder! I didn't have the latter but the cookies turned out yummy. I also added chocolate chips in the batter for some decadence! Hope the kids will enjoy it.

Lemon Lolly Pudding

2009-01-21T17:48:00.004+08:00

Over a dinner cooked by my mother-in-law when we were in Perth recently, M started reminiscing about his childhood memories. Part of it included some memorable desserts made by his mum. One that stuck out distinctively was "Lemon Lolly Pudding".

On the last night before we depart for Singapore, mother-in-law finally brought out her tattered but prized hand-written recipe collections and baked us (particularly for M) her special pudding. The recipe was a "hand me down" from her mum, making it extra special now that I've inherited it, and just perhaps our daughter if she shows an interest in baking. Of course it is not in metric and I'm quite sure the "cup" here is measured by just a normal tea-cup instead of what we have today. Somehow, it turned out just as well, and served with ice cream, a runaway hit!

So here's to Grandma's Lemon Lolly Pudding.
Serves 4

1 tbsp butter
1 tbsp self raising flour
Juice and rind of 1 lemon (make it 2 if its a small lemon)
1/2 cup sugar
1 1/4 cups milk (or less)
2 eggs, separated

Method:
1. Cream butter and sugar till smooth. Add flour, lemon rind and juice. Stir in milk. 2. Beat yolks and add into mixture. 3. Beat egg whites still stiff and glossy. 4. Fold egg whites into mixture and bake in a water bath at 180C for about 30-40 minutes until brown on top.

Lemon Meringue Cake

2008-12-17T15:11:00.003+08:00

This was the cake I baked for the November birthday girls recently.

The meringue topping makes it look impressive and dressed - just right for a birthday cake. The taste was sublime as the curd add a nice tangy dimension to the cake and the meringue, some sugary kick. I baked the cake in 2 8.5 inch pans and sandwiched them together. Next time, I'll take extra precaution on the baking time as my oven seemed to get hot too quickly. The cake was a bit dry but thank goodness, still edible!! :)

Here is the recipe from Martha Stewart website.

Fantasia Tasmania

2008-12-16T14:23:00.006+08:00

Above: Father and daughter testing out the cold water at White Beach

Two weeks in Tasmania was one of the reasons I was missing from blogsphere. With an active 1 year old and expecting another one on the way, a 2 weeks trip takes more than the usual couple of hours to plan and pack.

Above: Our campervan parked at Swansea Beach campsite

The brave adventurous side of me managed to convince M to go campervan on this holiday. However, 36 hours prior to the trip, I had panic pangs. I wasn't sure if I can go "rough" and basic and the sane part of me is telling me I should abandon the campervan idea. But deposits had been made and there was no turning back, so I took a couple of deep breaths and promised to brave out all uncertainties! And boy, what a trip it was!

Convenient, cosy and fun! The most comfortable way to be close to nature without pitching up a tent! Our little girl had endless fun, what's with a natural playground right at the doorstep of the van. She played with sands of all sizes and textures, stones and pebbles and hunt for various nuts that fell from the trees and bushes. The smell of fresh salty sea at one campsite to the woody heady bush air at another, we felt so lucky to be close to nature. And what's more, Tasmania is just beautiful - breath-taking views, rugged coast lines and well-preserved nature parks.

Above: Fresh Tasmanian scallops seared in butter and lemon.

Above: BBQ porterhouse steak with caramelized onions, blanched beans and asparagus

But having a mobile kitchen with us all the time was my highlight! A sandwich can be fixed at a roadside or a pasta at the fringe of Freycinet Nature Park. I was thankful for the very well-equipped kitchen, with great consideration into providing the right pots & pans and tools for the trip. We ate well, picking up fresh produce of meat and seafood along the way. And yes, I would do a campervan holiday again in a heartbeat!

Above: A fern blooming in sight

Above: The rugged coast of Freycinet Nature Reserve

Above: Lighthouse at Freycinet Nature Reserve

Above: Kate's Berry Farm, Bicheno

Search for crunchy Chocolate Chip Cookies

2008-12-16T12:12:00.004+08:00

The ever classic chocolate chip cookies! I've always wanted to know the secret recipe behind the crunchy yummy (probably not very healthy) Famous Amos cookies. Came across a couple of search results but this seemed to be the simplest of them all. The result was not as "crunchy" as I'd expected, but there was very little spreading and the cookies turned up all "dressed" - with nice chocolate chips and nuts showing. Also easy enough recipe to attempt this with your little ones.

If you're interested in the recipe check it out here. Meanwhile, I hope to find the "real" Famous Amos cookie recipe one day (would be a lifetime search I bet). Or if you know of one very close copy - do drop me a note! :)

Dry Brined Roast Turkey

2008-12-15T20:46:00.005+08:00

I cannot end the year without posting about Christmas! Sorry for the long silence, I had been cooking but just been forgetting to take pictures! Terrible excuse I know but I hope this post will make up for it. I will share a very successful recipe for a roast turkey I did for a pre-Christmas party last week.

The inspiration came from the Dec 08 delicious magazine, with some modifications from Martha Stewart's website which provided an alternative of "dry brining". The result was a very tender, nicely browned and yummy turkey that left a lot of the guests wanting more. In fact, it was one of the dish which was polished off first! Coupled with the turkey, a delicious Leek and Celery stuffing and some white wine infused gravy made with the remnants of roasted root vegetables from the turkey.

Dry-brined Turkey with Orange and Thyme Butter
Brine the turkey a day ahead. Brining helps keep the turkey moist.

7-8 kg turkey
120g softened butter
1 tbs chopped flat leaf parsley
2 tsp chopped thyme leaves, plus 1 small handful thyme sprigs
2 tsp grated orange zest
1 garlic bulb, halved horizontally
2 onions, each cut into 8 wedges
2 carrots, cut into 1 inch cubes
2 celery stalks, cut into 1 inch cubes
1 cup organic vegetable stock
Flat leaf parsley sprigs and leek & celery stuffing

Brine
80g rock slat
80g caster sugar
1 small handful thyme sprigs
Zest of 1 orange
4 garlic cloves, grated

For the brine, combine all ingredients in a mortar and pestle and ground them all together until you get a "greeny orangy" colour. Spread the brine mixture all over the turkey and into the cavity. Cover with a plastic bag (I double bagged just to keep the juices in place) and refrigerate for 18-24 hours.

Remove the turkey from the brine and rinse the brine off (including the cavity). Pat dry with paper towel.

Preheat oven to 180C. Place softened butter, parsley, thyme leaves ands orange zest in a bowl, season and combine well.

Beginning at the neck end of the turkey and using your fingers, carefully make a pocket under the skin on the turkey breast. Gently slide the all but 2 tablespoon butter mixture into the pocket under the skin. Spread remaining butter in the cavity and all over the turkey.

Stuff turkey cavity with garlic, thyme sprigs and a quarter each of the onion, carrots and celery. Tie the legs with kitchen string and tuck the wings under.

Place remaining onion, carrot and celery in a large heavy-based roasting pan (I used a disposable aluminum pan but beware of the soft base). Pour 1 cup stock over vegetables and place turkey on top. Cover breast with foil and roast for 2 hours, 30 minutes. Remove foil for the last 30 minutes, until skin is golden and juices run clear when thigh is pierced with a skewer. Rest turkey for 15 minutes, then garnish with parsley.

For gravy, pour out excess oil from the roasting pan. Add 1 cup white wine and 2 cups vegetable stock. When gravy comes to boil, put pan aside and using a hand blender, blend all the vegetables together. Mix them into the gravy. You can either thicken with flour (or cornflour) for the preferred consistency or boil till it reduce in portion.

Above: Stuffing waiting for the oven

Leek and Celery Stuffing

(recipe from delicious Dec 08 issue)

1/4 cup olive oil
1 large onion, finely chopped
6 leeks (which part only), finely chopped
4 celery stalks, finely chopped
1 small dried chilli, halved, seeds removed
1 small rosemary sprig
3 garlic cloves, finely chopped
1/2 cup dry white wine
150g unsalted butter, chopped
1 cup chicken stock
1 tbs chopped thyme
1 1/2 baguettes or 1/2 sourdough loaf (350g in total), cut into 1 cm cubes
1 tbs finely chopped flat-leaf parsley
1 egg, beaten

Heat the olive oil in a large frying pan over medium high heat. Add the onion and cook, stirring for 2-3 mins until soft. Add the leek, celery, chilli and rosemary sprig and cook, stirring for 8 mins or until leek starts to soften. Add the garlic and cook for further 4-6 mins or until leek is soft. Transfer leek mixture to a bowl and set aside.

Return the frypan to the stove over high heat, pour in the white wine and bring to boil. Add the chopped butter, chicken stock and half the thyme and cook for 6-8 mins until liquid reduces by half. Remove from heat, allow to cool slightly.

Preheat oven to 180 C, in a large bowl, combine the bread and cooled leek mixture, discarding rosemary and chilli. Add chopped parsley, egg and remaining thyme and mix well. Slowly start drizzling in the butter mixture and stir in thoroughly, adding just enough liquid to moisten the bread. Once the mixture is nice and moist, season to taste with salt and pepper.

Place the mixture in a 4-liter dish, cover with foil and bake in the oven for 25 minutes. Remove foil and bake further for 15-20 mins until top is golden brown. Stand for 5 minutes before serving with the turkey.

Chocolate Zucchini Cake

2008-08-09T10:01:00.004+08:00

"The Straits Times" Aug 6th issue published a rather interesting recipe : a Chocolate Zucchini Cake! Imagine Chocolate and Zucchini together? When I mentioned that to friends, most of them gave me a puzzled look. I decided to give this puzzling cake a bake and check out the taste myself.

The result was good, not too sweet. Honestly, you can hardly taste the zucchini but I guess it helped keep the cake moist and dense. Most of the guests who had it liked it. I mean if you think Carrot Cake, this is really not much different. To make it more decadent, I would do the next cake with a nicer topping. So I searched the internet for some suggestions and came across a wonderful streusel topping idea.

Meanwhile here is the recipe that was published - try the topping ideas from here if you want a more decadent cake.

Chocolate and Zucchini Cake

3 eggs
300g caster sugar
200ml olive oil
1 tsp ground cinnamon
250g self-raising flour
1/2 tsp baking soda
100g chopped nuts (I used almonds, you can use walnuts, pecans etc)
250g grated zucchini (with skin on)
100g melted cooking chocolate

Method:

1. Pre-heat the oven to 170 C. Grease the sides and line the base of a 24-cm cake-baking pan.

2. In a large mixing bowl, beat the eggs until they are pale and frothy then add the sugar and olive oil and continue beating until the mixture is thick and creamy.

3. Wash and grate the zucchini then stir it into the beaten egg mixture.

4. Sift the flour, cinnamon and baking soda together and fold it in along with the chopped nuts and the melted chocolate.

5. Pour the mixture into the prepared tin and bake for about one hour or until a skewer inserted into the cake comes out clean.

6. The cake is a moist one and hte texture is quite dense, cook it a little longer if it still seems a little wet.

7. Cool for about 15 minutes in the tin then turn out onto a wire rack to cool. Serve with dusted icing sugar or use the topping suggestion from here.

Mandarin Ducks

2008-08-06T10:16:00.003+08:00

I know I've been neglecting my blog lately. The culprit is painting!! I used to be mad about baking cakes for birthdays, I now paint for the birthday recipients instead!

My latest piece was a pair of mandarin ducks, done in acrylic in bold brush strokes. I've become more confident in my style and produced this piece in just a couple of days work. My next birthday painting is going to be more challenging - a bigger piece and much more abstract. It would require various techniques, I can't wait to start on the canvas!

So now you'll hear my muses on painting besides cooking and motherhood. All part of life's simple pleasures!

I won!

2008-06-30T15:28:00.004+08:00

Congratulations on being chosen as a winner for Kylie’s question “Where can I find the freshest ingredients in Singapore?”! As one of the five chosen winners, you will receive a signed copy of Kylie's new cookbook: My China

Never won much in my life! The last time I did, it was almost a decade ago - $1000 worth of travel ticket at a corporate dinner. So I was over the moon when I saw the email! Though I have to admit, this was rather an easy win. If you see the rest of the entries submitted, you'll realised that the competition wasn't tough.

Here's my answer, that was voted 5 best answers by the judges.

Hi Kylie,

I agree that buying the freshest in-season ingredients is the way to go when you cook.

Firstly, where available we should support local produce. In Singapore there are 2 organic vegetables farms which are accessible to the public. They are Greencircle (www.greencircle.com.sg) and Bollywood Veggies (www.bollywoodveggies.com). They grow vegetables that can strive in our hot, humid climate and you can visit the farm and buy the vegetables freshly harvested. This is as fresh as you can get in Singapore!!

However, if there are certain vegetables that you are looking for that is not available there, you can visit the Pasir Panjang Wholesale Market. This is where all imported vegetables will arrive in Singapore and get distributed throughout the country. They do sell vegetables in smaller quantities to the public too.

Fresh vegetables are easy to tell - buy green leaves that has not wilted. I also look for the fresh green stems when I buy vegetables like brinjals and bittergourd. Tomatoes must be firm to the touch, while mushrooms must be dry and musk-free.

For fresh imported meats, I get them from several butchers with good turnover. The Swiss Butcher on Greenwood Avenue is one such outlet. However, Carrefour and Fairprice Finest in Bukit Timah Plaza are supermarkets that constantly bring in fresh produce and their turnover is quick, so you can be assured of buying the fresh meats. To look for fresh meat, the texture must be firm and there is no sticky slimy film on it.

For the freshest seafood, you cannot beat the local neighborhood wet markets. The popular ones include Tekka Market and Chinatown Market. However, certain local Fairprice supermarkets and Carrefour do carry very fresh seafood that is cleaned and gutted according to your requests.

Fresh fishes and squid should have clear eyes instead of opaque, while the texture springs back when you press it. One way of checking the freshness is also by checking the colour of the fishes' gills - the good ones should have dark red gills, not pink.

You can also get fresh fruits from the local wet market and any supermarket chains with high turnover (NTUC and Carrefour).

I hope these tips would help you source for the freshest ingredients when you visit Singapore!

Apple Tarte Tartin

2008-06-18T10:19:00.004+08:00

Some girlfriends and I had lunch at the ever popular and consistent Ember on Keong Saik Road recently. Popular because they are constantly packed and fully booked and consistent because you can never go wrong at Ember. That's the benefit of having the chef as the owner of the restaurant too.

They still serve their all time favoured Miso Marinated Cod plus other new yummy entries. You can see that Chef Sebastien Ng has become more bold and confident with his creations, half of which are influenced by Japanese ingredients.

For my set lunch starter, I had the crispy homemade Tofu with Foie Gras emulsion and Shimeiji mushroom. Hmmm and hmmmm was all I could managed throughout the course. Absolutely delicious and it impresses me how well he had the rich foie gras disguised in a mousse-like texture, complimenting the almost tasteless but crispy tofu.

When it comes to the mains, I wanted to try something new so I opted for his Crispy Pork Belly and Savoy Cabbage. It took the waiting staff an extra 10 minutes to serve me this course after they have served my fellow diners who had fish. But the irritation of waiting soon vanished when I bit into the soft moist melt-in-your-mouth meat and crispy skin.

Dessert was the raspberry macaroons with sorbet. Not too sweet but refreshing, it was a nice tangy end to the 2 heavy courses. The girls raved about their Apple Tarte Tartin which has a nice caramelized finish.

Inspired by the Apple Tarte Tartin, I've made my own version today. Recipe from Donna Hay Modern Classics 2. Its such an easy dessert to make but will definitely wow a lot of stomach with the crispy puff pastry in a dark caramel sauce. Serve it with ice cream for the ultimate finish!

Tarts in the making...

2008-06-09T17:26:00.005+08:00

Once upon a time, in the small country of Singapore, Nat and Steffles decided they want to make tarts! To experiment and improve on their tart making skills - specifically short crust pastry. That day, they made short crust versions of savoury and sweet!

The experiment gave them lots of insights. One useful tip is never throw out your leftover pastry. After the "blind baking", you're most likely to find that your pastry has cracked or shrink. This is the best time to use those leftover dough to patch it up. Another useful tip is to roll the pastry between 2 layers of clingwrap. That way, the dough will never get stuck to the rolling pin or break easily when you transfer it to the pan.

The tarts they made were Mini Lemon Meringue Tarts (courtesy of Donna Hay Modern Classics 2) and a Parsley and Scallion Tart with Walnut Pastry (courtesy of The Cooks Book). Both turned up amazingly good. They also made some Cinnamon Hazelnut Biscotti from a class that Nat attended at Shermay's Cooking School.

Parsley and Scallion Tart with Walnut Pastry
- courtesy of The Cook's Book from Jill Norman
Serves 4

For the pastry
1 1/2 cups unsalted butter, at room temperature
1 medium egg
1 cup all-purpose flour
1 1/4 cup ground walnuts

For the filling
3 eggs and 1 egg yolk
1 1/4 cup heavy cream
3 tbsp low fat milk
1 tbsp chopped parsley
6 scallions, chopped
1/4 cup grated Cheddar cheese
pinch of freshly grated nutmeg

Method:
1. Mix the butter with the egg and a pinch of salt. Add the flour and walnuts, and knead once or twice to combine the ingredients evenly. Refrigerate for at least 1 hour.
2. Roll out the pastry and line a 10 inch (25cm) tart pan. Refrigerate for 1 hour. Preheat the oven to 400 F (200C), then bake the pastry shell for 15 mins. If the side of the shell has slid down a bit, repair nay gaps with pieces of leftover pastry. Let the shell cool for 10 minutes. Turn the oven down to 350F (180C).
3. Whisk all the filling ingredients together and season. Place the pastry shell on a baking sheet on the lower shelf of the oven and pour in the filling. Bake until the filling is set but still soft and lightly browned on top, about 30 minutes.

Strawberry and Lemon Souffle

2008-06-09T16:34:00.003+08:00

The original recipe actually called for blackcurrant. Somehow all the shops in the central / west area of Singapore has run out of frozen blackcurrant so I finally settled with frozen strawberries instead. The result is still tasty and be warned, the smell wafting out of the oven during the baking is intoxicating!

My only muse about this dessert is the size of my ramekins! They were too big, so you don't get to see the fluffy white top of the souffle as they rise majestically...

Strawberry and Lemon Souffles
Serves 4

170g frozen strawberries
100g caster sugar
1 tbsp fruit liqueur (I used sweet Masala)
55g butter, softened plus extra for greasing
1 lemon, juice and grated zest
3 medium eggs, separated
100g cream cheese
icing sugar to dust

Method:
1. Preheat the oven to 190C. Place the frozen strawberries in a small saucepan with 1/2 the caster sugar and cook for 10 minutes or until they begin to split. Stir in the masala or fruit liqueur, then set aside. Lightly grease 4 x 145ml ramekins with butter.
2. Beat the butter wiht the remaining sugar until pale and creamy. Whish the egg whites until they form stiff peaks. Carefully fold a spoonful of the egg whites into the cream cheese mixture to loosen, then fold in the rest.
3. Divide the strawberries mixture between the ramekins, top with the cream cheese mixture. Bake for 30 minutes or until risen and firm. Dust the souffles with icing sugar and serve immediately.

June for Delicious.

2008-06-07T07:46:00.008+08:00

This month issue of Delicious. is brimming with great ideas! I love the Valli Little picnic session with lots of easy yet impressive recipes. In fact, I've made 4 recipes from this month's collection, and I see myself replicating more in the next few weeks!

With our new home, we've also acquired a new 3-burner BBQ! Without a doubt, we've been firing up our mean green machine to test out what it can do. For a recent dinner, I tested out Bill's Grilled Seafood Salad with Garlic and Chili dressing. With very fresh ingredients, this recipe is so easy to make and best of all, it brings out the flavors of your seafood complimenting it with garlic and some hot chili (I've added bird's eye chilies for a little more bite!).

For the mains, I wrapped a fresh red snapper in foil with olives, cherry tomatoes, truffle salt, onions and olive oil and BBQ it for 20 minutes covered, for al dente. Served with Valli's Beetroot Cous Cous and French Beans salad (recipes below), it was a meal exploded with colours, textures and taste!

And if you have some lamb shanks, do try out Ben's Rogan Josh (Lamb Shank Curry). I made this in our Mario Batali cast iron 6qt casserole and after 1.5 hours in our new oven, the meat were falling of the bone with a rich spicy tomato based sauce. It was Delicious. right to sucking out the bone marrow! Definitely a recipe for keeps and it only takes 15 minutes to prepare it.

I was going to try Valli's Mixed Berries tray bake but I couldn't get hold of any frozen mixed berries so this would have to wait till the next dinner party. So if you're looking for easy fantastic recipe ideas, don't forget to grab the June issue of Delicious. soon!

Beetroot Couscous
Serves 4-6

1 cup vegetable stock
1 cup couscous
2 tbs olive oil
1 red onion, thinly sliced
2 tbs each balsamic vinegar & lemon juice
2 peeled, cooked beetroot, cut into 2cm cubes
1/2 cup chopped flat leaf parsley, plus extra for garnishing

Method:
Bring stock to boil in a pan. Remove from heat, then slowly stir in couscous. Cover with a tea towel, stand for 5 minutes, then fluff grains with a fork. Meanwhile heat oil in a frypan over medium-low heat. Cook onions for 10 minutes, stirring until softened and just starting to caramelise. Stir in vinegar, juice, beets and parsley. Season then stir through couscous. Serve with extra parsley.

Green bean, Roast tomato & Almond Salad
Serves 4-6

250g punnet cherry tomatoes
2 tbs olive oil
300g thin green beans, trimmed
1 tbs balsamic vinegar
1/2 cup toasted slivered almonds

Method:
Preheat oven to 180C. Place tomatoes on a baking tray. Drizzle with 1 tbs oil, season and roast 5-6 minutes until starting to wilt. Meanwhile blanch beans in boiling salted water for 2 minutes until tender. Drain, refresh and pat dry. Combine vinegar and remaining oil in a bowl. Season. Add tomatoes and any tray juices, beans and nuts. Toss well, serve.

Gourmet Shepherd's Pie

2008-06-06T17:55:00.004+08:00

What do you do with leftovers roast lamb?

One really clever solution is to make them into a Shepherd's Pie! Nice pieces of lamb meat stewed with the leftover red wine gravy, chunky carrots and mushroom topped with a crispy layer of mashed potatoes.

So next time you end up with lamb leftovers, do not be despair! Turn it into a delightful and delicious meal of Shepherd's Pie!

Room with a view

2008-06-06T17:41:00.006+08:00

We moved into our new home with much fanfare. We are still dealing with bits and pieces here and there every day with the contractors in and out of our home. We look forward to the day where we can have the house all to ourselves.

Its really refreshing waking up to the sounds of birds chirping. This time, the view that greets us is of a different kind. One that is more in tune with nature - lots of flora and fauna. We are not complaining. I'm sharing with you some pictures taken from our little garden. Can you name these flowers?

Best of all, our little Pumpkn is settling in well too. She loves exploring the spaces and corners in this new home with her new found physical skills, which also means we have to keep a close eye on everything she does. Cest la vie!

Bye Leedon!

2008-05-17T09:37:00.003+08:00

It is our first home purchased as a newly wed couple. It is also the first home for our baby. We will cherish lots of special moments especially the most amazing sunsets in this homey abode of ours.

Life is as such isn't it? Goodbye to the old and treasured and Hello to new adventures! As we're moving to our new home in the next few days (mind you with a baby in tow!), my days of posting will be numbered. So bear with me and I will be back with more foodie tales and ideas from our new kitchen!

Stretching your Organic $$

2008-05-07T10:01:00.003+08:00

Wikipedia definition of organic is "foods that must be free of artificial food additives, and are often processed with fewer artificial methods, materials and conditions (no chemical ripening, no food irradiation, and no genetically modified ingredients, etc.)".

Going organic also means going green as most organic farms do not consume or release synthetic pesticides into the environment, they are better than conventional farms at sustaining diverse ecosystems and use less energy and produce less waste.

Besides that, organic food also tastes much better - apples are sweeter, capsicums are bitter and carrots are richer in colour and taste. Even the local vegetables like bittergourd are more bitter, morning glory tastes earthy and crunchy and you get the nice sharp smell of coriander back!

And if you like me always have a stomach ache when you eat grapes, you may want to try the organic kind. Its been proven in some studies, certain pesticides eg. organophosphate pesticides have become associated with acute health problems such as abdominal pain, dizziness, headaches, nausea, vomiting, as well as skin and eye problems. In addition, there have been many other studies that have found pesticide exposure is associated with more severe health problems such as respiratory problems, memory disorders, dermatologic conditions, cancer, depression, neurologic deficits, miscarriages, and birth defects.

However, buying organic is expensive in Singapore especially when most of the fruits and vegetables are imported. Since we started Pumpk'n on organic fruits and vegetables, we've been finding ways to cut down on the cost and making organic more sustainable. Here's some of our tips for buying organic in Singapore:

1. Buy local where possible
Locally-grown seasonal food can be brought to market more quickly than food that has to be transported long distances, and therefore can be better tasting and to some degree more nutritious by virtue of its freshness. Additionally, buying foods that are locally-grown benefits local farmers and other employers. This local food approach is seen as a direct investment in one's own community and a way to reduce economic dependence. Some examples of local farmers in Singapore include Greencircle and Bollywood Veggies. Recently, our local grocery chain Cold Storage carried a neighbouring Malaysian brand Zenxin organic vegetables to provide more choices to their shoppers.

2. Know which vegetables to buy
The US Environmental Group released a list of 43 fruits and veggies that contained the most pesticides. This way, you don't have to go 100% organic and save on produce like bananas, onions, avocado and mangoes which contain less pesticides. Leafy veggies like our local Kale, Chye Sim, Spinach and etc are usually sprayed with lots of pesticides so those are best bought organic. I also believe that if you're eating the vegetables raw, like in a salad, those vegetables are best bought organic too and I can assure you the natural taste in these vegetables will make you want to eat more!

I hope the above tips will help you stretch your wallet and make each organic buy goes a longer way!

Fillet of Salmon with Vegies

2008-04-21T22:04:00.003+08:00

Pumpk'n is finally taken to liking her fish! I bought some wild salmon for her recently. I made this recipe with a slight adaptation from Annabel Karmel's version. She has a very hearty appetite now and I have to keep up with feeding her very quickly!

Salmon with Vegies
1 medium sweet potato, diced
1/2 cup broccoli florets
2 tbsp homemade tomato sauce
1/3 cup freshly squeezed orange juice
120g fillet of salmon (boned and skinned)

Method:
1. In hot boiling water, steam the salmon with orange juice and broccoli for 5 minutes.
2. In another pot, boil the sweet potatoes with 1/3 cup water, on low heat. Cook till softened.
3. Assemble the salmon, broccoli and sweet potatoes together, blend till smooth.
4. Add tomato sauce into the mixture and let it cool before serving.
5. Store the rest in freezer for future use.

First time Osso Bucco!

2008-04-21T21:44:00.004+08:00

I was at the meat wholesaler last week when I came across some nice frozen lamb shanks (yes, in Singapore, frozen is as fresh as you can get for lamb!). I've always wanted to attempt making Osso Bucco so I thought 1kg of these shanks would do perfectly!

The pot of lamb stew was simmered for nearly 3 hours, till every piece of morsel was falling off the bone. Next time I'll keep it to 2 hours instead. Here's my version of Osso Bucco, I hope you'll enjoy it as much as we did!

Steffle's Osso Bucco
(serves 5-6 persons)

1kg of lamb shanks or 5-6 pieces
1 leek, sliced thinly
2 whole carrots, diced
6 celery stalks, diced
8 garlic cloves, smashed whole
1 red onion, chopped
1.5 cans stewed tomatoes
2 cups chicken stock
1 cup red wine

Herb Rub:
Fresh Rosemary & Thyme
Zest of 1 Orange
Olive Oil
Salt & Pepper

Method:
1. Marinate the lamb shanks first with the herb rub. Cut thick slits into the shank. Then mix all the marinate together and smear them generously on the shanks. Stuff the herbs into the slits. Leave for at least 4 hours in the fridge or overnight.
2. Preheat oven to 150C.
3. In a hot pan with oil, sear the shanks. Remove and let it rest. Glaze the pan with some red wine, keep the juice aside.
4. In a hot casserole or dutch oven, heat up some oil.
5. Add the onions, leeks and garlic and fry till all has browned and softened.\
6. Add diced carrots, celery and tomatoes. Fry for at least 5 minutes.
7. Add shanks on top and pour in glazed juice, remaining portion of red wine and the stock. Add more rosemary/thyme and freshly cracked pepper to taste.
8. When casserole comes to boil, cover and move it to a pre-heated oven. Let it simmer for at least 2 hours.
9. Serve with crusty bread and salad.

Baby food gets exciting!

2008-04-05T12:23:00.005+08:00

I started Pumpk'n on fish last week and recently chicken, when she turned 6 months old.

Her expressions when she ate her first fish and chicken were priceless. But my little tot definitely had her mummy's gastronomic genes. And mummy enjoyed making her these delicious meals, slowly and deliberately. Best satisfaction is when she emptied her bowl clean!

Pumpk'n 1st Organic Fish Puree

A tasty white fish fillet (we used "Kurau"/Threadfin), skinned and boneless
Carrots, cubed
Pumpkin, cubed
Tomato puree
Grated cheese

Method:
1. Prepare the tomato puree. Make a cross under each tomato. Blanched it in hot boiling water for 3 mins until skin starts to peel. Peel skin off, cut it into half and remove seeds. Puree it to a smooth consistency resembling tomato sauce.

2. Steam the carrots and pumpkins till soft.

3. Steam the fish for 5 mins. When done, topped it with grated cheese allowing it to melt on the fish.

4. Blend the fish, cheese, carrots and pumpkin till smooth. Add tomato puree, mix thoroughly. Serve it warm.

Jester's Angel Hair

2008-04-05T09:03:00.006+08:00

You know the warm fuzzy feeling you get when your friend smsed you excitedly to say that he would like to cook you a delicious dish he ate recently? And that was exactly what he did and he gave me permission to blog about his version of cold Angel Hair Pasta with truffle oil and sauteed asparagus tips and caviar, a take on a dish he ate at Gunther's a few weeks ago.

Jester, as he would like to be known bought fresh angel hair pasta, asparagus, chives, caviar and truffle oil to my place a few days ago and started assembling his dish.

First, he sauteed the asparagus tips in butter. Set aside.

Then, he cooked the pasta in boiling water till al dente.

Afterwards, he proceed to mix the asparagus into the pasta and drizzled it with generous amount of truffle oil. Then the pasta goes into the fridge to be chilled as this dish is best had cold.

Just before serving, he topped it chives and a dollop of caviar.

The taste was sublime. The burst of sea in every bite accompanied by a heady truffle aroma. The asparagus tips added crunch and texture. It was simple yet textured, marrying the sense of smell and taste perfectly.

When a dish is cooked with love and enthusiasm, you only have full praise for it. This is definitely a recipe I would remember for life. For his effort, I made him his favorite hot lava chocolate cake to complete an evening of friendship and food.

Lights, Camera, Action!

2008-03-26T23:18:00.004+08:00

I wish it was that easy taking pictures of food. Appetizing food that will make all of you lick your computer screen or drool unto your keyboard. I even invested in a macro lens specifically for food photography. However, the lens is currently in service now (its growing fungus!) so will have to make do with my Canon Ixus in the time being. So I apologize for those crappy pictures lately. I have to admit though, having the right tool (like the hospitalised macro lens) does add magic.

Good food photography needs a couple of consideration besides having a great eye for detail. A friend sent me this site recently that list 10 tips for taking super sexy photos of food you'll want to eat. Go check it out if you want to enhance those skills of yours. The pros just make it look so easy. One thing I find hard to do when taking photographs is good lighting. I generally cook dinner so the lights I have to work with are the dimmed, romantic types so no chance for natural lighting and that's why you see the pictures are mostly tinged in warm yellow glow.

Speaking of which, here's another photo with the warm yellow glow - Poached Pear served with Vanilla bean ice cream. A little healthy for my guest who loves his sweet desserts but a good alternative if you want something a little more diabetic friendly.

The dessert was served after a starter of Stirfry Prawns with Garlic, Lemongrass and Coriander with Toasted Sesame Bread and a mains of Grilled Sticky Pork Ribs in Plum sauce, Blanched Baby Bokchoi with Braised Shiitake Mushrooms and Rice.

Poached Pear
(serves 6) - Recipe from Bills Open Kitchen
1/2 cup caster sugar
2 pieces lemon zest
1 vanilla bean or 1 tbsp vanilla extract
6 small pears, peeled

Place the sugar, zest, vanilla bean/extract and 3 cups water in a saucepan over medium heat and stir until the sugar dissolved. Bring to a simmer, add the pears, cover and cook for 10 minutes. Remove from the heat and stand, covered, for another 30 minutes. Remove the pears from the poaching liquid and serve. You may also serve with some of the syrup if desire.

Planning a 3-course Dinner

2008-03-19T20:06:00.008+08:00

Some people wonder how one should plan a 3-course meal? When I plan a dinner, I take into consideration several points:

1. Time Consideration
When I was working, I would still entertain during the week-nights. In those cases, I need to plan my meals ahead, and work with simple courses that require little preparation, or one that allows you to cook a day earlier and do the finishing touches on the evening itself. However, if time is on my side then I would attempt more complicated meals that requires me to spend more than 5-6 hours with the preparation and cooking.

You'll also need to plan the time required to prepare between each courses. Personally, I think one should not make your guests wait forever before you start on the first course or between courses. However, between mains and desserts, a lingering moment of about 30-40 minutes is acceptable. That way, your guests would have been satiated from the 2 foremost courses and allow them some time to digest before a sweet surrender.

For example, our general entertaining hours as follows:

7.30pm - 8.00pm - guests arrivals, offer them an aperitif and some light snacks (eg, wasabi peas, cashew nuts, edamame, cheese etc)

8.00pm - Starter is served. Once everyone has completed their course, I would return to the kitchen to prepare the mains. Usually takes me about 10 minutes to do so.

8.30 - 8.45pm - Mains will be set upon the table. More chitter-chatter and wine. If I'm doing a dessert that requires the oven, this would be the time to put them in.

9.30- 9.45pm - Dessert is served, more mingling and wine.

2. Balanced Meal
Balancing in 2 ways. Firstly, making sure that my courses has the variety that includes a medley of ingredients, ideally seafood, meat and vegies. Secondly, one can also balance the course by taking into consideration the cooking method - hot vs cold dishes. Hot meals can be complimented with a cold refreshing salad, or a hot main course can be followed by a cool dessert.Or a cold starter can follow a hot mains and dessert. If one is cooking in a winter climate, than warmer courses would appeal more and vice versa. Alternatively provide a balance in terms of food type, a mixture of protein and carbohydrates.

3. Texture
Crunchy, smooth, grainy, velvety, crispy, sticky, stringy - different textures within courses enhances the sensory experience. When planning a course, think how you can vary texture with ingredients and the method used for cooking. If you're cooking vegetarian, this pointer on textures should be your main consideration. You don't want singular texture throughout.

For a typical balanced meal, if you're serving a steak for mains, then a starter of soup or crunchy salad can provide varying textures to the course. If one is choosing to serve hot battered crispy whitings for starter, than a warm pasta/risotto with meat would be a nice contrasting texture. Two hot courses can also be followed by a contrasting cold, tangy smooth dessert like a passionfruit semifreddo or a trifle.

4. Allergy consideration
Some of your guests may have an allergy or special diet so it is imperative that you inquire before you plan your meal.

If you take the above 4 pointers into deliberation the next time you plan a 3-course meal, you'll have a satisfying result that your guests will surely appreciate. They will likely walk away from a gastronomic experience of textures, tastes and smell. Avoid the disaster of serving a carbo-rich potato starter, followed by a pasta mains and a rice pudding for dessert. Or a velvety creamy bisque followed by a rich lamb stew and a creamy cheesecake for dessert. Your guest will only leave your meal feeling constipated and heavy. Worst, if your guest have an inherent cholesterol problem, this meal might just give him a potential heart-attack!

Last week we hosted yet another dinner. The guests were apprehensive about spicy food so I made sure that chilli was not one of the ingredients used. Taking the pointers above into thought, I designed a multi-ingredient 3-course with different textures, temperature and cooking methods.

To begin, starters was crispy Prawn and Cream cheese in Wanton parcels, served with a sweet raspberry sauce.

Mains was warm Roast loin of Pork with the most perfect crackling skin, served with homemade Apple Sauce, with sides of roasted butternut, blanched french beans and a steamy cheesy roast cauliflower with bechamel sauce gratin.

To end the hot starter and mains, I served a warm and cold duo of delicious tangy Strawberry in red wine sauce and Marcapone Zabaglione, recipe taken from the delicious Nov 07 issue.

Strawberry in Red Wine Sauce and Marcapone Zabaglione
serves 6

1/2 cup caster sugar (revised from 3/4 cup)
1 1/2 cup pinot noir
1/3 cup strawberry jam
3cm piece of cinnamon quill
Pared rind of 1 lemon, cut into 1cm-wide strips
1 tsp vanilla bean extract
500g strawberry, hulled, halved

Mascapone Zabaglione
3 eggs
1/2 cup caster sugar
375g mascapone cheese
2 tsp vanilla extract

Method:
Place sugar, wine, jam, cinnamon, lemon rind and vanilla extract in a large saucepan over medium-high heat. Stir until sugar dissolves, then stop stirring and bring to boil. Adjust the heat so the mixture bubbles steadily and leave it for about 12 minutes or until it has reduced and become syrupy. Remove from heat, once the syrup is cool, strain it through a fine sieve to remove any jam pulp, then return the vanilla bean and lemon rind to the syrup. Half and hour before serving, gently mix the strawberries into the syrup. To serve, spoon some zabaglione into glasses, then scoop the strawberries and syrup over.

To make the Mascapone mixture, beat the eggs and sugar in a large stainless steel bowl over a pan of simmering water and continue to beat for 5 mins or until it is warm and thick. Be careful not to overheat the eggs or it will begin to scramble. Remove the bowl from the heat, then beat for 6-8 mins more until cool, very light and thick. Reduce speed to low, mix in the mascarpone and vanilla extract until just combined, light and creamy. Over-beating can make it grainy, if this happens, add a tablespoon or so of cream to smooth it out. Serve it layered between the berries.

Lemon Poppyseed Syrup Cake

2008-03-15T10:02:00.005+08:00

I've made this cake on numerous occasions and it always appeal to the crowd. Last week again, I was asked to bake this cake for a birthday boy who just turned 40! I also baked him the same cake last year. Looks like we've established this as an annual birthday cake for him - the forever classic Lemon Poppyseed Syrup Cake which is constantly versatile in its appearance but has a tangy sweet and crunchy texture.

To my horror, I realised I've not posted this recipe so here it is. This is a slight adaptation from the original "Lemon-Syrup Loaf Cake" from Nigela Lawson's How To Be A Domestic Goddess where I added 1 tbsp of poppyseed in every portion for that extra crunch. Beware of poppy seed smile after though!! :) Another thing you need to note of is that in Singapore, poppy seed is scarce or hard to find so I get my stash from Australia. If any readers out there know where to get poppy seed in Singapore please feedback.

If making a birthday cake, you may use a round tin or a square one and increase the batter proportionately.

Lemon Poppyseed Syrup Loaf Cake

1/2 cup unsalted butter
1/2 cup plus 1 tbsp sugar
2 large eggs
zest of 1 lemon
1 tbsp poppyseed
1 cup plus 1 tbsp self raising cake flour
pinch of salt
4 tbsp milk

syrup:
juice of 1 1/2 lemons (4 tbsp)
1/2 cup icing sugar

Preheat oven to 180C, line and butter your loaf pan (9 x 5" loaf pan) with wax paper. Make sure the lining comes up to the top so it allows you the lift up the cake later. Cream the butter and sugar, then add the eggs and lemon zest, beating them well. Add the flour and salt, folding in gently and then the milk. Spoon the batter into the prepared loaf pan and put in the oven. Bake the cake for 40 to 45 minutes and an inserted cake tester comes out clean. While the cake is baking, make the syrup by heating the lemon juice and sugar until the sugar dissolves. As soon as the cake is out of the oven, puncture the top of the loaf all over with a fork. Pour the syrup all over, let the holes and cracks absorb it well and leave it to soak. When it is completely cool, lift the cake out of the pan and serve.

Women of the world, I salute you!

2008-03-09T04:34:00.008+08:00

Eve was not taken out of Adam's head to top him, neither out of his feet to be trampled on by him, but out of his side to be equal with him, under his arm to be protected by him, and near his heart to be loved by him. Matthew Henry

International Women Day - 8 March 2008.

I just finished reading A Thousand Splendid Suns by Khalled Hossein, whose other book "The Kite Runner" was just made a major Hollywood film. Never have I read a book that gripped me so much. Never have I read a book that made me feel so fortunate to be in this part of the world. Never have I feel so much for the women out there who does not have the freedom that I take for granted.

Although a fictional story, most of us know its a realistic portrayal and a pitiful plight of women in some countries. Why is there even an unfairness of genders? I can't seem to contemplate the answer as the idea seemed so foreign to me, and it makes me wonder how much women had to endure in the past to allow the new generation of women to live so independently today.

I love this book. For 3 simple reasons:

One, a story that builds around a historical background of a wounded country and the raging wars they have endured. It gave me a history lesson of this country most have not heard of until after the unfortunate 9/11 event.

Two, a gripping story about women. Women in this country and others who face similar plights breaks my heart. Also a story about much women would endure and persevere so that their daughters can have a better tomorrow.

Three, Khaled Hossein brilliant story-telling. Every word evoking senses and visuals as he brings you into his world. Acutely describing a war-torn country, the romantic love of 2 lovers, the friendship of 2 women and a relationship of mother and child. I couldn't put this book down and with every spare time I had, I absorbed every page hungrily, sometimes into the wee mornings.

Meanwhile, for whatever you feel and think of Hilary Clinton and her presidential campaign, I think its takes a very brave, committed and intelligent woman to be standing out there in one of the biggest nations in the world, standing up for a role that's usually reserved for men and contesting shoulder to shoulder with the opposite sex. She gave us the voice and spirit we never thought we could have.

To all the women out there, no matter the race or religion, I salute you.

The angel of the Family is Woman. Mother, wife, or sister, Woman is the caress of life, the soothing sweetness of affection shed over its toils, a reflection for the individual of the loving providence which watches over Humanity. In her there is treasure enough of consoling tenderness to allay every pain. Moreover for every one of us she is the initiator of the future. The mother's first kiss teaches the child love; the first holy kiss of the woman he loves teaches man hope and faith in life; and love and faith create a desire for perfection and the power of reaching towards it step by step; create the future, in short, of which the living symbol is the child, link between us and the generations to come. Through her the Family, with its divine mystery of reproduction, points to Eternity.
Giuseppe Mazzini

Hidden talents

2008-03-07T23:55:00.005+08:00

I thought being a full time mum would give me more time but no, I've been busy as a bee! Firstly keeping up with the growth of Pumpk'n! Now that she's eating, I have to constantly think of what to feed her, to give her variety and a chance to explore different fruit and vegetable.

She's also started to show signs of crawling. Today she managed to get up on all fours before she stretched out on her belly again. She's also beginning to sit on her own unassisted and she loves to stand and walk. Again, we had to find new toys that will enhance her new motoring skills. Good thing we found Babytown and Toy Rental Club. Both offers us a chance to rent the toys instead of buying it - giving Pumpk'n an opportunity to try out different things every fortnight! If she likes a certain toy we keep it longer, if not we return it. Now she's into the exersaucers and walkers stage. If you ask me, Pumpk'n's growing too fast for my own selfish reasons.

I've also been using up some time to do my own things. Stuff that I'd always wanted to do but could never find the time when I was working. Art is one of them. I was recommended Canvass for its laissez-faire approach in giving us the flexibility to do what we want at our own pace but providing the guidance and help that's just an arm away. Our first class with Michelle was exactly that. Everything you read about her approach and style of Canvass on the website rings true. She as a tutor is obliging, privy and encouraging. I really look forward to her classes every week. I'm doing a canvas on flowers with acrylic paint and already conniving what I'll be doing next - so much fun!!

Meanwhile, I've also started weekly pottery classes with some girlfriends at SP Chew Pottery who has a gallery/classes on Syed Alwi Road. A thoughtful girlfriend first brought us here for a free class as our Christmas present (what a fantastic idea!). Since then we've signed up on a course and now we're using the wheel.

Its true that clay can be sensual. Bet you most of our first impression of clay goes back to the famous scene of Demi Moore and Patrick Swayze in "Ghost". Wet, smooth and conforming, the coolness of clay and your naked hands can only make one's imagination run wild. But lets not even start now.

Seriously, what I like about pottery is the fact that I'm able to create things that I can use! So far, I've made a small plate, 2 big salad bowls, a gravy cup and a toothbrush holder. And it is with much pride as I display my ceramics while I'm entertaining (what the heck, might as well show off! hee). So be warned, pottery can be addictive - I have a strong desire to see what else my hands can make!

If caring for a 5 month old, art and pottery is not enough, I've also extended my membership with Planet Fitness where I go 2-3 times weekly. Its time to rid of those post-baby fat and get back to my pre-pregnancy form!

Next, perhaps I'll conduct a cooking course. A friend gave me some ideas to pursue. She also promised to sign up and be my first student. I just need to bring the concept to life. I will, when I find some time!!

Living in Bali - Fantasy?

2008-02-29T18:01:00.004+08:00

We just returned from another relaxing trip to Bali, a first time for Pumpk'n. We stayed in a beautiful villa in one of Bali most sought after address - Bukit. It has an expansive view of Jimbaran Bay, Benoa Harbour and the airport. At night you can watch the lights of the airplane as they prepare to land. It was a good thing the villa was amazing and the view spectacular as there was nothing much I could do manning a 5 month old full-time.

We ate in every evening, ordering take aways. I think we've tried almost all the restaurants that offers food delivery in this area. However, the saving "stomach" of this trip was the opening of the new Trattoria in Jimbaran. The view from this little Italian bistro is amazing and the atmosphere romantic. The food is still one of the cheapest one can find for good home-style Italian cuisine in Bali.

As with every trip to this magical island, we constantly toyed with the idea of living in Bali. Is it just a fantasy or could it be real? Now that my social role has changed from a career-minded individual to a full-time mother and with the rising product costs and inflation in Singapore, the idea seemed less surreal. Lets just entertain the idea perhaps, starting by exploring the possibilities, the pros and cons :

Pros:

Cheaper, lower cost of living in Bali vs Singapore
We can own a car without breaking a bank
We can live in a villa with a pool and lots of space for Skye to play hide and seek
M can surf all the time, playground just at his doorstep
Rental from our home in Singapore could help us cover your housing expense in Bali

Cons:

A newly renovated house with all the silver trimmings awaits us in Singapore, it would be a waste to rent it out so new
Medical service not as good as Singapore

Looking at the list, its easy to say the Pros outweight the Cons. With the flexibility of M's job too, it doesn't really matter where he's based. Though it all seemed like the right thing to do to lower our cost of living, it just seemed such a waste to be renting out our newly renovated house with new fittings and kitchen (equipped with a kick-ass Smeg 6 burner cooker too!) before we get to use it. In addition, M has been spending his days supervising the renovations, lots of time and effort invested. Unfortunately, that's the ultimate reason that weights in heftily versus all things good about Bali. Perhaps one day, it would just make sense to pack and go but at this moment, living in Bali remains a fantasy.

Back with a bite!

2008-02-26T20:56:00.009+08:00

I don't remember the last time I hosted a multi-course dinner. I mean, a proper one with bells and whistles on! Since the later part of the pregnancy and then the arrival of Pumpk'n, I've been fiddling in the kitchen occasionally but leaving most of the cooking to my helper instead.

After discovering that my freezer door could not shut anymore I decided its time I cook those lobsters I've been saving for a decadent evening. A pair of Pacific lobsters, frozen while it was still alive. Taking up space was also 1 kg of scallops and some lamb racks. These serious ingredients call for a serious chef. So I dusted my apron and went back into the kitchen for this special meal.

There were only 2 lobsters (weighing 1kg) between 7 guests. What about a good lobster bisque so that I can share these sweet crustaceans graciously? Mine, I'd never imagine how complicated the recipe can be if you want to make a really good bisque. A classic French bisque or a simplified commercial version? From the Larousse Gastronomique and Thomas Keller's French Laundry books to various website references, I finally decided to marry all these together. So here's my version of Lobster Bisque, served with oven-baked crostinis. The result was sublime, the guests couldn't stop gushing amidst spoonfuls.

Lobster Bisque
Serves 8

1 kg Lobsters, clean
3 tbsp canola oil
1 cup chopped celery
1 cup chopped carrots
1 cup sliced shallots
4 cloves garlic, chopped
1/2 cup Cognac
1 cup dry Sherry/ white wine
4 cups water
2 tbsp Taragon
2 tbsp Thyme
1 bay leaf
1 can chopped tomatoes
2 cups milk
1 cup thin cream
3 tbsp butter
3 tbsp flour
Cayenne pepper
Paprika powder
Creme fraishe to serve

Method:
1. Heat up a big pan. Add canola oil. Then add carrots, celery, shallots and fry for 2 mins. Add whole lobsters in. Cook it till lobster shell turns orange, usually indicates that it is cooked.
2. Remove lobster. Let it cool before you remove the shells. Making sure that all juices are innards are not wasted as this will be good for the stock. Remove the morsels of flesh, set aside or refrigerate. Chop or use a scissors to cut shells into smaller pieces
3. Return shells, innards and juices back to sauteed vegetables pan. Add Cognac, and if you so wish, light up the cognac or cook till the alcohol evaporates. Add the sherry, water, tarragon , thyme and bay leaf (or use a bouquet garni). Crush the drained tomatoes with hands and add to pot. Season with salt and pepper.
4. Simmer over low heat for 75 minutes but do not allow liquid to boil. Use a hand blender and blend the ingredients together, including the small pieces of shells.
5. Put soup through a sieve or muslin cloth to remove all solids. Do this twice. Discard big shells.
6. Return broth to pan over low heat. Reduce to nearly half. You can refrigerate this portion if you're cooking ahead.
7. In another big pot, melt butter. Add flour and keep stirring. Then add the stock into the mixture and stir constantly. Add milk and cream.
8. Add a dash of cayenne pepper and paprika for colour.
9. Cut lobster flesh into bite-sized pieces, blanched into hot broth and divide them into serving bowls. Pour bisque over it, garnish with a dollop of creme fraishe and some thyme.
10. If you want to do it the Keller-style, froth it with a whisk or hand blender before spooning it into individual bowls. I did froth it but not enough!!

After a rich velvety bowl of bisque, I decided to tantalise the tastebud with a tangy 2nd course - Seared Scallops with grapefruit, lime and macadamia nuts. Recipe was taken from here. The only improvement I would make is to reduce the grapefruit pieces, macadamia nuts and remove the lime segments which proves to be "too tangy" for the salad thus, eliminating the subtle taste of scallops. Don't find this recipe all too delicious honestly, could have done something better with those scallops.

For the mains and dessert, my inspirations came from my newly acquired Bill's Open Kitchen book - Lamb Racks with Breadcrumbs, Parsley and Lemon served with slow roasted vine ripened cherry tomatoes and medallions of roast sweet potatoes.

Both recipes were winners but the dessert received the encore. Since I received a couple of requests for the recipe, I decided to blog it here - Apple and Almond Pudding. Crispy crunchy almond meal on the outside, soft and oozing caramel apple stew inside served with double cream. The apple stew can be made the night before and refrigerated, just warm it up on the actual day.

Apple and Almond Pudding
Serves 6
120g unsalted butter (butter was reduced from the original recipe)
120g caster sugar (sugar was reduced from the original recipe)
3 Granny Smith apples, cored, peeled and sliced
1 tsp natural vanilla extract

batter
175g unsated butter, cubed
150g caster sugar (sugar was reduced from the original recipe)
3 organic eggs
100g almond meal
100g plain flour (I used organic wholewheat flour)
2 tsp baking powder
1 tsp cinnamon

Method:
1. Preheat oven to 180C. Cook the butter and sugar until melted. Add the apple and vanilla and cook until soft and caramelized.
2. To make the batter, cream the sugar and butter until pale and creamy. Add the eggs one at a time, stirring until well combined. Fold in the almond meal and pre-mixed sifted flour, baking powder and cinnamon. Mix until well combined.
3. Lightly greased and line 6 250ml ovenproof ramekins. Arrange the caramelized apples on the bottom. Spoon the leftover syrup evenly amongst the ramekins. Divide the batter and spoon it above the apples. Smooth over with back of spoon. Cook for about 25 minutes or until golden.
4. Run a knife around the edge of each ramekin then invert unto a serving dish. Serve with cream.

So how would you rate this meal? Do you think it was worthwhile getting my hands dirty and going back to the kitchen?

First Vegetable Puree

2008-02-19T21:57:00.007+08:00

Pumpk'n tried her first vegetable puree! I was very excited to see how she would accept the taste. It is important to me that my children eat their vegetables therefore its imperative that we get the habit in while they're young so they don't find the taste alien.

Butternut squash is her first vegetable puree. It has a sweet, nutty taste similar to pumpkin or sweet potato. I use it often as an alternative to pumpkin as you could also eat its skin so roasting it is less hassle than pumpkin. It is a source of fiber, vitamin C, A, manganese, magnesium and potassium. I made a big portion and froze the rest.

Butternut Squash Puree

1 portion of butternut squash, cut in to cubes. Steam it for 6-8 minutes until soft. Blend it and serve lukewarm/room temperature. Freeze the extra portions in an ice cube tray for future consumption.

To thaw, remove the portions required several hours before a meal or gently heat it in a saucepan, or thaw them in a microwave. If using a microwave, make sure you stir the food to get rid of the hot spots. Always test the temperature before giving the food to your baby.

So what's Pumpk'n verdict on this? Her first impression on it wasn't very enthusiastic, in fact it was a messy feeding affair. But on her second attempt, she cleaned her bowl!

Mrs Clark Curry Chicken (without coconut milk)

2008-02-19T10:07:00.005+08:00

You are all so lucky! Mrs Clark has permitted us to post her recipe here. However, the credit for the original recipe goes to her dear mother, whereas she has just modified it to suit her own palate. Her version is what we'll be sharing today. To make up for the absence of coconut, this recipe made up with lots of blended onions, spices and tomatoes.

I'll post this recipe in Mrs Clark own words. Enjoy.

Mrs Clark Curry Chicken

For 1 pot of curry that should feed about 3-4 people

Ingredients:
- half cup of oil
- 1 whole chicken or approximately 12 pieces
- 4 big purple onions (can use the white onions, too, tho I prefer the purple one for the taste)
- 6 cloves of garlic (more if you like garlic - I usually put in about 6-10 cloves)
- half an inch-an inch of ginger (if available)
- 3 sticks of cinnamon (cracked into halves)
- approx. 5-7 pieces of star of anise
- 1 small bag of Earthern Pot chicken curry powder or 4-5 full tablespoons of curry powder
- chilli powder (not spicy - none needed. so-so spicy - 1 dessert spoon. very spicy - 1 full tablespoon or more)
- 6-8 potatoes - halved or quartered (depending on the size and if you like potatoes, add more)
- 5-6 tomatoes - quartered
- water (enough to just cover the chicken in the pot)

Method:
Blend or pound the onions, garlic and ginger till mushy. In a pot, heat up the oil and once it's hot, saute the spices (cinnamon, star of anise) till you can smell the fragrance and the popping fizzles. Add the blended onion mix and saute till onions are translucent. Then add the curry and chilli powder and mix well. After about 1 min, add the chicken parts and coat them in the curry marsala before adding enough water to cover all the chicken pieces. Depending on the type of potatoes that you use, add the potatoes in after the chicken - for the harder potatoes, you probably will need to add the potatoes immediately after the chicken and water. For 'softer' types of potatoes, add them about 5-10mins after the chicken and water. Cover the pot with a lid and cut up the tomatoes. Once you see that the chicken is almost cooked and the curry is bubbling softly, add the tomatoes and cover the lid. The curry's done once the chicken and potatoes are cooked.

Nasi Lemak

2008-02-17T17:38:00.003+08:00

I was craving for something spicy after too many rounds of "low hei" and rich banquet during the Chinese NY festivities. So we decided to host a small "nasi lemak" gathering for some of my ex-workmates whom I haven't seen in ages!

My helper and I went all the way, even plating the plates with banana leaves. The coconut rice was steamed, there were Beef Rendang, Beef Serunding, "Coconutless" Curry Chicken, Fried Chicken Wings for the kids, hard boiled eggs, fried crispy anchovies "ikan bilis", stir-fry kangkung in garlic, hot sambal and freshly sliced cucumber to cool the palates.

The Beef Rendang and Beef Serunding recipes can be found here. Whereas the Coconutless Curry Chicken recipe was given by a friend, Mrs Clark. What I liked about this recipe was the fact that it didn't use coconut milk since most of the accompaniments for the nasi lemak (even the rice itself) uses "lemak" or coconut milk. To replace the "lemak" the recipe calls for lots of spices and blended onions instead. If Mrs Clark permits, I might post her recipe here so lets keep our fingers crossed!!

Most of the guests had at least seconds, so I guess the nasi lemak was a great hit. I do not have pictures of the fully assembled dish (too busy entertaining and catching up on old corporate gossips!) but did manage to take some shots of the superstar dishes for the day.

Above, Mrs Clark coconutless Curry Chicken

Above, Beef Rendang

Above, Beef Serunding

Doesn't everything look oh-so-spicy and hot, hot, hot??

Baby's world of FOOD

2008-02-15T13:18:00.008+08:00

To start, I think its time we give our baby her blogging name. One of daddy's nickname for her, amongst many, is "Pumpk'n" and this being a food blog, the nick is immensely appropriate!

We're introducing solids to Pumpk'n a little earlier than the recommended 6 months. Our Paed thinks every baby is different, depending on their motor skills and their interest in food. In her 4th month, Pumpk'n could sit in her Bumbo chair, putting everything she finds in her mouth and shows a keen interest in watching people eat. She drools and stares intently at anyone chowing in front of her.

So begin my background research into introducing solids. Website references, baby books, recipe books, you name it. One good book that covers all aspects is Your Baby and Child. Weaning from breastfed or bottlefed babies, the types of food to introduce, food instruments, types of allergy - a rather detailed description. For recipes and a good introduction into solids for babies and children is Super Foods by Annabel Karmel.

Armed with enough knowledge, utensils and a grocery bag of organic produce, we started Pumpk'n on her solids. In the first week, we served her only rice cereal. We chose Heinz rice cereal as it was the only one available at the local supermarket that has the option of allowing you to mix the rice with breastmilk or formula. I started her off with 2 teaspoon of rice cereal with breast milk on the first day, feeding her from her maiden baby spoon and bowl (a thoughtful gift courtesy of Farmstay in Australia). Pumpk'n first reaction to the taste bought mixed expressions, as expected. But once she got used to it, she wanted more. Gradually we increased her portions on a daily basis and now she feeds on nearly 1/2 cup worth of cereal. Next we found another brand of cereal for her to try, this time organic. Lets see how she takes to that in the next few days.

Yesterday, we opened Pumpk'n's world to another new taste - fruit puree! The fruit of choice was an organic apple, recommended as it's easy to digest and unlikely to provoke an allergic reaction. Apple has a soluble fiber called Pectin, which helps fight against constipation.

The puree was easy to prepare though some time is required to sterilise all her cooking and feeding equipment. I froze the extra portions in an ice cube tray for future usage. I mixed 2/3 of the apple puree with 1/3 of her rice cereal and breastmilk. She need no persuasion to finish up her food, Pumpk'n is certainly showing a potential future as a foodie!

Apple Puree
(2-3 portions)
1 large apple, peeled and cored
1 tbsp water or unsweetened apple juice

Method:
Chop the apples into small, even-sized pieces. Put the fruit into a saucepan with the water, cover and cook over low heat until tender (about 6-8 minutes). Blend the fruit to a smooth puree using some of the cooking liquid. Serve it lukewarm.

Reunion Dinner 2008

2008-02-14T14:05:00.006+08:00

My mum outdid herself again.

Every year, the family from near and far get together for this extravagant dinner on the eve of the Lunar New Year. This dinner is also known as the "reunion" dinner as it reunites all the family member as we celebrate the year of the Rat.

We traveled 5 hours to return to our hometown in Kuala Lumpur. As usual, we were welcomed by an elaborately decorated house with all the festive knick knacks, ornaments and frills. A fortnight prior to this day, the whole family would have been in cleaning mode to throw out the old and blow off the dust. It is an important tradition as it reflects that one would not want any old and dirty habits to start the new year.

This year, we have a new member joining the dinner. Our little 4 month old baby girl so there is much to celebrate.

Mum had been brewing her double-boiled soup for nearly 48 hours now. The broth is beaming with tired chicken feet, pork bones, dried scallops and waxed duck. This broth is an essential ingredient base for some of her cooking later. As early as 5am while the rest of the household sleeps, Mum had dawned her apron for a leading head start on the food preparations.

This year, we saw an introduction of a couple of new dishes making the total banquet spread to 15 delectable courses. Yes, 15 - unbelievable but true. All of it spread elegantly, nearly brimming to the edge of the round table. What you don't see above is the fish and the soup which made its appearance when everyone's seated. It is important that each ingredient plays a symbolic wish for the new year. Leeks for "calculations", Prawns for "laughter", Fish for "balance" etc etc.

I'll introduce some of the newcomers this year, which takes pride on the dining table and eventually in our stuffed tummies....

Above, blanched baby kailan (kale) topped with braised giant oysters, mushrooms and fatt choy.

Above, the double-boiled soup with fish maw stuffed with minced pork, pig's stomach, fishballs and chinese cabbage.

Above, stir-fried asparagus with canadian scallops.

Above, the most expensive dish of the banquet, braised abalone in double-boiled stock.

Above, braised sea cucumber stuffed with minced pork and prawns.

The sweet ending for the feast was a dessert soup consisting of dried longan, white fungus, lotus seeds, gingko nuts, red dates. Only Mum can provide a feast like that. We showed our gratitude by enjoying each dish with gusto!

We wish all the Chinese readers a Prosperous and Healthy year of the Rat!

A year wiser...

2008-02-03T15:21:00.000+08:00

How fast one turns another year older! My best friend Audrey organized a birthday dinner party for me (since M's away in Brazil) and invited most of our close friends in Singapore. Of course, when it comes to the menu I've requested for a seafood fiesta! Two girlfriends also chipped in to help with the salads and we end up with a scrumptious meal and good wines. Thank you friends for a wonderful get-together on my birthday!

The menu:

Salt and Schezuan pepper baked crab claws
Roast boneless leg of lamb marinated anchovies, orange zest and rosemary (a request for the non-seafood eaters). Recipe here.
Prawns salad with mango, cherry tomatoes, avocado, rocket leaves in lemon, honey olive oil dressing
Oven baked Chilean salmon done in two ways - Basil & Coriander pesto with sundried tomatoes and olives and other with Miso Marinade and Shimeiji and Shitake mushrooms.
Potato salad with eggs, roasted garlic aioli, bacon and chives (courtesy of Miss Sexy Shiraz)
Roasted veges and garlic with basil pasta (courtesy of Miss Bali Tai)

For dessert, Audrey baked me a delicious Chocolate Torte. The flourless recipe used nearly a kilo of premium 80% chocolate so you can imagine how decadent it was. Definitely a recipe for keeps, it appeared in Delicious magazine Dec/Jan issue.

Chocolate Torte
serves 16

180g good-quality dark chocolate, chopped
1/2 cup freshly brewed espresso coffee
150g unsalted butter, softened
1/3 cup caster sugar
5 eggs, separated
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
150g almond meal

Chocolate cream

550g good-quality dark chocolate, chopped
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
Small pinch of nutmeg
400ml pure thin cream
1. Preheat the oven to 160C. Grease a 25cm non-stick springform cake pan and line the base with baking paper.
2. Place chocolate and coffee in a heatproof bowl set over a pan of simmering water. Stir until chocolate has melted.
3. Cream butter and sugar using electric beaters until thick and pale. Add the egg yolks, one at a time, beating well between each addition. Add cinnamon, cardamom, and almond meal and beat until thoroughly combined. In a separate bowl, beat eggwhites with clean beaters until soft peak forms then fold gently into the chocolate mixture.
4. Fold chocolate mixture into the almond meal batter. Pour into cake pan.
5. Bake for 35 minutes (30 mins on my oven) or until skewer inserted in the centre comes out clean. Allow to cool completely.
6. Meanwhile for the chocolate cream, melt chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until it has melted. Remove from heat, stir in spices and cream until smooth.
7. To assemble the torte, run a small sharp knife around the inside of the cake pan to loosen the cake slightly, then pour chocolate cream over the cake in the pan.
8. Cover and refrigerate for 3-4 hours until set. Serve slices of torte with ice cream.

White gold

2008-02-01T21:06:00.001+08:00

If oil is black gold to some, then breast milk is white gold to most mothers.

I read all about the benefits of breast milk. The primary benefit being nutritional. Human milk contains just the right amount of fatty acids, lactose, water, and amino acids for human digestion, brain development, and growth.

Breast-fed babies have fewer illnesses because human milk transfers to the infant a mother's antibodies to disease. About 80 percent of the cells in breast milk are macrophages, cells that kill bacteria, fungi and viruses. Human milk contains at least 100 ingredients not found in formula. No babies are allergic to their mother's milk, although they may have a reaction to something the mother eats. Sucking at the breast promotes good jaw development as well. It's harder work to get milk out of a breast than a bottle, and the exercise strengthens the jaws and encourages the growth of straight, healthy teeth.

For mothers, there's benefits to be reaped too. There are no bottles to sterilize and no formula to buy, measure and mix. A nursing mother loses the pounds of pregnancy easier and quicker, since nursing uses up extra calories. Lactation also stimulates the uterus to contract back to its original size. Right after labour, I actually felt each contraction every time I breastfed my baby and it felt like painful period cramps.

A nursing mother is also forced to get needed rest. She must sit down, put her feet up,and relax every few hours to nurse. Nursing at night is easy as well. No one has to stumble to the refrigerator for a bottle and warm it while the baby cries. If she's lying down, a mother can doze while she nurses, though this is not something that I could do.

Nursing is also nature's contraceptive--although not a very reliable one. Frequent nursing suppresses ovulation, making it less likely for a nursing mother to menstruate, ovulate, or get pregnant. There are no guarantees, however and some of my friends could attest to it.

Breast-feeding is economical also. Even though a nursing mother works up a big appetite (amazingly hungry at each meal time) and consumes extra calories, the extra food for her is less expensive than buying formula for the baby. Nursing saves money while providing the best nourishment possible. More information on breastfeeding here.

What a lot of people don't mention is how hard breastfeeding can be. For some mothers, they may experienced plugged ducts or mastitis. For me, it was sore nipples, painful engorgement and overwhelming weariness. Having to deal with a newborn was hard enough, having to cope with breastfeeding was stretching it to the max. In the beginning, my baby would breastfeed for 40 mins every session, every hour until my milk production increased and the gap widen to 2 hourly feeds. I would feel so sore and knackered and before I could put my feet up, another session begins. There was a constant nag in my head to surrender what seemed to be an impassable task at that point. Somehow, having a devoted husband/father and support group helped tremendously. Just the thought that I'm not alone and getting tips from surviving BF mums was god-send. They gave me the encouragement to continue and today my baby still benefits from all the milky goodness.

In Singapore, more support can be provided from the government and private sectors to help BF mums. I already see an increase in Nursing rooms in public areas like shopping malls and government centers but there are still a paramount of companies that don't provide this service for their female employees. In the last global company I worked for, I had to constantly hunt for a (already limited) private meeting room to allow me to do some expressing every day. If employers want to foster continuity of employment with working mothers, a contribution like this is thoughtful and simpatico.

Meanwhile, I do wonder what my baby thinks when she had her first taste of white gold after spending the last 40 weeks receiving her nourishment from the placenta. What senses and tastes were evoked? If the baby drinks what I eat that day - could she taste the cheesy pizza or would it be the roasted pumpkin? Do you or could you remember your first taste? At what age do they remember? With that in mind, I want to make sure my baby's first flavours of everything will be an exciting adventure because when she does remember, I want it to be a lasting memory. In the next few months, I'll be introducing her to the sensory world of food, textures, taste and smell and hopefully it'll path the way for a future of gastronomic affairs!!

What is your passion?

2008-01-31T21:04:00.000+08:00

Today marked my last day at work. Everything I did today tends to be the "last". The last time I board the bus and MRT to the CBD area to get to the office. The last time I said good morning to the friendly security guards, the last time I logged unto the laptop today. The last time I'll be seated on this chair, this workstation with my fellow workmates. The realization that every task is the final, the ultimate that will conclude my 3 years with the company drew tears to my eyes and a tug in my heartstrings.

I'm eventually exchanging the laptop for a changing mat, business meetings with baby babbles and a new set of KPIs (Key Performance Indicators) that reads about my baby's physical development and motoring skills instead of financial metrics. It was not chanced decision. When my request from the company to work from home, on a short-term period for 2 days weekly was denied, it left me with no alternatives but lots of deliberations and soul-searching. It was a toss between losing the security of a career, for its monthly monetary contribution and personal aspirations in pursuit of a selfless, consuming role as a full-time mother. Finally, it was the strong urge of not wanting to miss my baby's first few years and most important years as she finds her way into the real world that tips the scale. I can always get another job but I can't turn back time.

A workmate send me this email today which further affirmed my decision. I would like to share with you a speech made by Pulitzer Prize-winning author, Anna Quindlen at the graduation ceremony of an American university where she was awarded an Honorary PhD.

"I'm a novelist. My work is human nature. Real life is all I know. Don't ever confuse the two, your life and your work. You will walk out of here this afternoon with only one thing that no one else has. There will be hundreds of people out there with your same degree: there will be thousands of people doing what you want to do for a living. But you will be the only person alive who has sole custody of your life. Your particular life. Your entire life.

Not just your life at a desk, or your life on a bus, or in a car, or at the computer. Not just the life of your mind, but the life of your heart. Not just your bank accounts but also your soul.

People don't talk about the soul very much anymore. It's so much easier to write a resume than to craft a spirit. But a resume is cold comfort on a winter's night, or when you're sad, or broke, or lonely, or when you'vereceived your test results and they're not so good.

Here is my resume: I am a good mother to three children. I have tried never to let my work stand in the way of being a good parent. I no longer consider myself the centre of the universe. I show up. I listen. I try to laugh. I am a good friend to my husband. I have tried to make marriage vows mean what they say. I am a good friend to my friends and they to me.
Without them, there would be nothing to say to you today, because I would be a cardboard cut out. But I call them on the phone, and I meet them for lunch. I would be rotten, at best mediocre at my job if those other things were not true.

You cannot be really first rate at your work if your work is all you are. So here's what I wanted to tell you today: Get a life. A real life, not a manic pursuit of the next promotion, the bigger pay cheque, the larger house.

Do you think you'd care so very much about those things if you blew an aneurysm one afternoon, or found a lump in your breast?

Get a life in which you notice the smell of salt water pushing itself on a breeze at the seaside, a life in which you stop and watch how a red-tailed hawk circles over the water, or the way a baby scowls with concentration when she tries to pick up a sweet with her thumb and first finger.

Get a life in which you are not alone. Find people you love, and who love you. And remember that love is not leisure, it is work. Pick up the phone. Send an email. Write a letter. Get a life in which you are generous. And realize that life is the best thing ever, and that you have no business taking it for granted. Care so deeply about its goodness that you want to spread it around. Take money you would have spent on beer and give it to charity. Work in a soup kitchen. Be a big brother or sister. All of you want to do well. But if you do not do good too, then doing well will never be enough.

It is so easy to waste our lives, our days, our hours, and our minutes. It is so easy to take for granted the color of our kids' eyes, the way the melody in a symphony rises and falls and disappears and rises again. It is so easy to exist instead of to live.

I learned to live many years ago. I learned to love the journey, not the destination. I learned that it is not a dress rehearsal, and that today is the only guarantee you get. I learned to look at all the good in the world and try to give some of it back because I believed in it, completely and utterly. And I tried to do that, in part, by telling others what I had learned.

By telling them this:
Consider the lilies of the field. Look at the fuzz on a baby's ear. Read in the back yard with the sun on your face. Learn to be happy. And think of life as a terminal illness, because if you do, you will live it with joy and passion as it ought to be lived".

I've always lived my life with passion. And now family is my passion.

So farewell work. Welcome, family.

Say NO to Sharkfins Soup!

2008-01-26T20:03:00.001+08:00

A kind friend organized a movie night recently. Being an avid diver and keen to spread the word on sharks survival, she invited 35 people to watch a documentary entitled Sharkwater. Since I started diving almost a decade ago, I've stopped eating shark-fins soup. This is quite a statement to make as being Chinese, shark-fins are associated as a rare and expensive delicacy only the rich can afford. At Chinese wedding dinners, if shark-fins soup is not served, the family "lose face" as they are not seen as being "generous". For the Chinese, its all about status symbols and unfortunately "shark-fins soup" is one of them.

They failed to note that there is no nutritional value in the fins or that the sharks species are endangered. In fact, shark-fins is tasteless and bland. It requires a broth-rich soup in order to make it tasty. Why is it so sought-after defies any logic. I have a feeling its got to do with how sharks are seen as magnificent fearful animals of the deep sea, hard to find and fish. If one can afford to get someone to kill a shark and serve you the fins, you're seen as privileged and powerful. The same logic perhaps why the Tiger's penis is another sought-after delicacy. What we don't know is our demand for these fins will finally threaten the marine eco-system.

Watch Sharkwater today and help spread the word to stop "Shark-finning". Don't be ignorant like our forefathers. Say NO to shark-fins soup the next time you're at a Chinese restaurant. You can make a difference as demands equates supply. Save the sharks so our kids need not refer to an encyclopedia to see what a shark looks like.

However, if you like me enjoy the soup instead of the fins, you can always replace the fin with scallops, lobster or tofu & black fungus if you're vegetarian. Recipe below is taken from sharktrust website.

Alternative "Shark Fin" Soup
8 people

Ingredients
16 dried fish swim bladders/fresh scallops/lobster/tofu & black fungus
3 large mushrooms
Crab meat from 2 large crabs
Chicken breast from 2 chickens
Chicken stock (an average pot)
Corn flour
1 teaspoon salt

Method
1. Soak dried fish swim bladders in water until soft and shred into 5mm splits. If you're using scallops/lobsters, cut them into bite size pieces.
2. Slice mushrooms
3. Shred crab meat
4. Shred chicken breast meat
5. Put all ingredients except corn flour into the chicken stock until it comes to the boil
6. Simmer for one minute and add corn flour and salt until soup thickens (broth like consistency)
7. When soup is ready add pepper, Chinese vinegar and light soy sauce to taste. Serve hot.

Other good reads on saying no to sharkfins - Wild Singapore , Sea Shepherd

Vineyard Restaurants in Margaret River

2008-01-10T16:38:00.002+08:00

It was really nice to be back in the southern coast of Western Australia. We spent a week there in a charming chalet at Wildwood Chalets . With a baby in tow, it was difficult to do too much so one of the highlights of my day is the opportunity to visit some of the vineyard restaurants nearby. We did come across a number of gems which now has to be included in our "must visit restaurant" list. Here's some to share.

Woody Nook Cafe

This little cafe is part of Woody Nook Wines. Its got a lovely semi-outdoor area and a playground for the kids. The food is wholesome and delicious, great for a value lunch. There's not many restaurants in a vineyard where you can order a mains under AUD$30. I had a nice vegetarian pasta there with roasted vegetables, marinated artichokes and shaved parmesan. Totally yum! Apparently the Chenin Blanc there is highly sought after so don't forget to have a tasting!

Amberley Restaurant (Part of Amberley Wines)

We went to this restaurant after we heard M's sister talk about it nostalgically. She used to remember the quaint English garden and the little kitchen that kept producing little jars of reknown homemade jams. She remembered the yummy free tastings that goes with the preserves and the place has a very "traditional home-produce" feel to it. In addition, the manager that runs our chalets also runs the restaurant so we decided to give it a try.

We were not dissapointed. The English garden seemed smaller than I'd imagined but the atmosphere does have a tinged of "englishness to it". The dining room has open windows and high ceilings that beckons into a large balcony overlooking the garden. Very bright and airy.

When I looked at the menu, it didn't impress me that much - it reads of mostly typical Aussie meals - pies, steaks, lamb chops etc. But we soon realised that they take the ordinary and spruce it up a little. So a typical Chicken and Leek pie is served with some nicely mashed creamy potatoes and french beans. While M's Mushroom Tart was served with a parmesan crust, rocket leaves and beetroot. His portion was smaller than our expectation but the "Rhubarb and Apple Crumble" soon made up for it. Lots of stringy rhubarb in a nicely spiced crumble.

Goana Gallery Cafe - Lot 1, Hayes Road, Dunsborough

Goanna Gallery and Café is situated five minutes from Dunsborough set in peaceful bush setting. They have a little gallery packed with locally produced jewellery, preserves, oils and soaps and a little cafe that serves tasty affordable gourmet lunches made with fresh local ingredients.

My steak sandwich (above) was excellent with wood-fired oven bread and a generous salad that has more than 15 different variety of leaves and seeds! While M had the healthier chicken & avocado with salad (below picture).

This place is also great for kids, with a playground and arty-farty activities to keep them occupied while the adults enjoy their food.

Reflections

2008-01-01T15:41:00.001+08:00

The year started with much excitement for us. We found out that I was with child in end January and the journey since then had been fascinating like most parents expecting their first child would be. My pregnancy had been easy and delightful. I enjoyed the changes of seeing my belly grow and the development of our little bub.

Now, 10 months had passed and we have a wonderful little girl to celebrate the new year with. Every time her eyes sparkles or when her cherub face twitches as she sleeps, her existence has been the best decision we made in 2007.

Last 2 weeks, we had been spending some family time in Perth and also met some of M's best friends. Speaking to one very beautiful vivacious mother of four who recently moved back to Perth with her family after spending more than a decade living in various continents across the world, I found the true meaning of "family togetherness". She left her high flying job as a lawyer and pursued a full time role as a mother to four very lovely spirited children.

In one of our conversations, something she said struck a chord. What is the true meaning of having a family? To her, family means unconditional love, altruistic sacrifices and unceasing devotion to your family. Sounds cliche? No, not when she meant it physically, emotionally and mentally. The definition translates into spending lots of time as a family - family holidays and family togetherness, making decisions together and conscientiously imparting values and knowledge to her kids. It is definitely not about buying them material stuff - the latest playstation or the most expensive car.

So when the family relocated back to Perth, they bought an expansive piece of rural land so they could continue to do things together - the children are involved in their own vegetable garden, care for different kind of animals and learn to love the nature way of living. There was no TV in sight and the kids spend most of their time exploring and caring for their farm, engaging their parents constantly. What a privilege way to spend your childhood!

It really makes me think if Singapore and its concrete jungle is what I would like my children's childhood to be associated with. Or what can I do differently here than have a child that spends most of her time on a computer or in front of a TV? Or would it be combing the rugged beaches, exploring nature and its adventures as a family?

A friend send me this website recently and I think it reiterates how I feel. Life is not about stuff. Its finding the time to do things together and more face-to-face iteractions. Less reliant on the latest technology but be content with stuff in your life that still works. Make your stuff, friendship and relationship sustain. Check out how you can make a difference today!

Oven Roasted Organic Tomatoes

2007-12-10T20:17:00.001+08:00

Since being pregnant with child and now breast-feeding, I've been more careful with the quality of food I eat. My food repertoire now includes unrefined types of food like brown rice, wholemeal bread and organic vegetables. As most apprised foodie would know too, we should support local produce where possible. Since I've discovered Green Circle bio-dynamic organic vegetable farm, I've been ordering my weekly green supply from them. For all orders above $25.00, you can expect free delivery right to your doorstep. However, only weekly delivery is available so you'll need to plan your orders ahead.

My first taste of wild bayam (spinach) in anchovies soup was absolutely delish and so is the crunchy kangkung (morning glory) lightly fried in chopped shallots, garlic and dried shrimps. Or try the bittergourd in black bean sauce or cai xin stir-fry with garlic. Each greens taste so fresh, sweet and clean. So much so, I've begun to discover the distinctive natural smell of each too, unmasked by any pesticides or artificial chemicals. The website also provide useful tips on how best to serve the many kinds of vegetables, allowing me to be more adventurous outside my norm selections.

However, one of the things constant in my grocery bag and one that I couldn't resist is vine-ripened organic tomatoes (Green Circle imports these). Its hard to go back to the commercial ones once you've bitten into these sweet, fresh, clean tasting juicy tomatoes.

Last night, forced to cook as it was my helper's rest day, I rummaged the fridge for ideas. The bag of fresh tomatoes beckons with the shimeiji mushrooms. In the frozen section, some squid. Next in the pantry, I found half a pack of Bunalun wholewheat organic spaghetti. Toss them together with lots of garlic and chillis, you'll have a complete, balanced and tasty meal.

The organic tomatoes are best cooked slowly - allowing its maximum flavours to retain as much as possible. So I had them slowly oven-roasted and caramelized in its own juices and the result is a soft juicy nectary pulp in tomato skin.

Slow Oven Roasted Tomatoes
Tomatoes, cut in halves
Olive oil
Salt, pepper and sugar

1. Preheat oven to 150 C
2. Line a tray with foil and rub generously with oil.
3. Place tomatoes with cut-side up, sprinkled with sea salt, crunched pepper and some sugar.
4. Roast for 1 hour.

Doing the "month"

2007-12-05T10:13:00.001+08:00

The "Confinement" or "Doing the month" are regularly refered to the age old Chinese birth tradition for new mothers. "Zhou YueZi in Mandarin" or "Cho Yuet in Cantonese" loosely translated to "Doing the month" dictates that for 40 days from the birth of their children, mothers must stay inside and avoid bathing, washing their hair or brushing their teeth (the latter which is rarely followed now if you can guess why). They must cover their heads to prevent chills, keep the windows closed, and remain in bed for as long as possible. This tradition can be traced to the Qing Dynasty (1644 – 1911).

During the 40 days, mothers are required to avoid all forms of stress, including crying, shouting and talking for an entire cycle of the moon. The only thing for mothers to do is eat and sleep. When it comes to eating, the confinement diet consist of food that is divided into 2 categories "Heating" and "Cooling". Lydia Teh wrote an amusing article from her own perspective and provide some background on these food.

In summary, mothers must load up on ‘heaty’ foods like meats and innards, cooked in heaty condiments like ginger, sesame oil and rice wine (no salt/soy sauce as it retains water). After a fortnight, she is allowed fish and other heaty food. For liquid, I'm only allowed a special brew of tea which is made with red and black dates, ginger, dang shen (the Chinese herb codonopsis pilosula), dried longan and medlar seeds which has to be drank hot. A drink of it never fails to break me into a sweat, thus ridding it from "water retention". Drinking plain water is forbidden in this month long period.

I was fortunate to have my mum as the "Pui yuet" (month-long companion in Cantonese) where she cared and cooked for me throughout the month. She had to leave the comfort of her home and friends in KL to spend a month in Singapore with us. As for the baby, my husband and I wanted to care for the baby ourselves, being excited first-time parents. As any doting mum would be, she made sure I get the best of ingredients for all my meals so she would shop at the wholesale herbal market in Singapore every fortnight for this purpose. Every morning, she would trot to our local wet market with our helper to get fresh produce for the day. We also get high quality homemade rice wine, courtesy of my aunt (mum's 2nd sister) who ferment it herself months before, ensuring that the wine is as pure as it gets.

For the first 2 weeks, I would dig into the meals with gusto but eventually yearn for my chillis and western food thereafter. As much as mum tried to vary the ingredients and be creative - the main seasoning of ginger, sesame oil and rice wine made all the dishes taste similar. So much so, my baby's poo started to smell so familiar too. Now, everytime the familiar smell of rice wine permeates the air, I would cringe which is rather regrettable as cooking with rice wine really does make the food very delicious.

Mum was quite a nazi when it comes to the diet! If I dare pick up something to eat which is not in her list of "things to eat", all she needs to do is roll her eyes or grunts and I would timidly put it down and lick my lips instead. To comfort myself, I would count down to the day and dream about all the food I can eat after completing this period....

Luckily, Mum was pretty flexible with me bathing and washing my hair, as long as I wash with her steaming hot herbal tea brewed with ginger and lemongrass and dry-blow my hair thereafter. However, I'm only allowed to do this after the first week and only on alternate days. Other days, I sponge with hot water instead.

Besides the Chinese confinement, I also recruited a post-natal masseur who specialised in the Malay tradition of massaging you back to health. I would have a 10 mins steaming session (to purge off water inpurities and retention) and a 60 mins thorough body massage where she relieves the body from all the "wind". After the oily but rejuvenating session, she ties my abdomen in an "ikat" (like a tight bodice), supposedly to replace all the "loose" internal organs back into its original position. It also helps to reshape the abdomen for a beautiful you. I swear this works.

I have lots of foreign friends who were amazed I went through this, believing that all the years of western education would jog me into the medical world of scientific logic. Perhaps it was my up-bringing, remembering a recently labored aunt or cousin practicing this custom or the smell of rice wine and sesame oil filling the household and thinking how well they've been cared for. I believe that its a month of pampering the mother back to health and couldn't wait to experience this myself. I also believe that the reason this centuries old tradition has held on, bears some truth in its existence. And if I can help not ending up with rheumatism, back-aches and pale skin tone in my old age, why not try. Its just 40 days anyways.

Here's sharing with you one of my favourite dish which is supposed to rid of "wind" and improves blood circulation. It is also one dish which is most synonymous with confinement food.

Wolberries waiting to be harvest

Chicken Wine with Egg

Ingredients:
600g kampong chicken (free range)
5 tbsp sesame oil
150g old ginger (julienned)
some black fungus (soaked and julienned)
handful of wolfberries
1 cup water
2 cup rice wine
2 sunny eggs cooked with sesame oil (organic eggs preferred)

Black Fungus

Method:
1. Wash and cut chicken into pieces
2. Heat up sesame oil and saute ginger until golden brown. Add chicken, black fungus and jizi and stir fry, then add in wine and water. Once boiled, turn to low heat and simmer until meat is cooked.
3. Add in 2 sunny-side eggs and serve it hot.

Little Pitter Patter

2007-11-28T19:02:00.001+08:00

I've not quit the blogger-sphere in case you thought so. Instead I've been busy with our little princess whose early arrival surprised us on 29 Sept 2007. Being a first-time mom is no easy task as some of you would know but we're coping well. However, now well enough to get enough time to bask in my love of cooking and baking just yet. Be patient, I shall be back very soon and my new status on motherhood would now allow me to cover on nutritional recipes for little ones as they grow. So do continue to watch this space!

To all my readers who continuously return to check on me, thanks for all your support thus far!! I will be back!

Gone Bananas!

2007-09-14T16:10:00.001+08:00

What do you do with a bunch of very ripe, near-perishing bananas? Perfect excuse to bake a cake!

Again, my dependent Donna Hay Modern Classics 2 came to the rescue with the classical Banana Cake recipe. If you're just starting to bake, this book brimming with recipes is a must-have. Easy to follow with yummy pictures to match. It was also an opportunity to give my domestic helper a lesson in baking. We cut down the sugar to 3/4 cup instead of 1 cup. After it has cooled down, we had it for tea today. The cake was moist and densed, its texture suitable for a lightly toasted piece slathered with butter for a morning breakfast too. Best of all, it used up the bananas that would have gone to waste if left on its own.

Banana Cake

125g butter
3/4 cup caster sugar
1/4 cup brown sugar
3 eggs
2 cups plain flour
2 tsp baking powder
1 tsp ground cinnamon
3/4 cup sour cream (we used yogurt as an alternative)
1 cup roughly mashed bananas

Method: 1. Preheat the oven to 180C. Place the butter, caster sugar and brown sugar in the bowl of an electric mixer and beat until light and creamy. 2. Gradually add the eggs and beat well. 3. Sift the flour and baking powder over the mixture. Add the cinnamon, sour cream and banana and stir to combine. 4. Spoon the mixture into a greased 26cm (10 inch) fluted ring tin (or Bundt pan). Bake for 40 mins or until cooked when tested with a skewer. 5. Cool on a wired rack. Spread with caramel sauce if so desire.

Buckle up!

2007-09-13T17:33:00.001+08:00

This post is a divergent from my usual but it has the same feelings I would write about food - passionate, real and full of senses. A strong message here for all readers.

Its the same message you've heard repeatedly, please wear your seatbelts at ALL TIMES especially when you're pregnant or for your little ones. I'm writing this not for your sympathy but to tell you how a TINY gesture of buckling up can make a HUGE difference.

Such a mundane task that we take for granted especially in our small world in Singapore. A short journey, why bother? But here's my very own account which happened at about 3.30pm 10 Sep in Singapore.

I was on my way from the office to TMC to have my weekly pregnancy check up at 37th weeks. As soon as I got into the cab, I buckled up (a safety habit I inherited from our safety culture at work and a habit my husband drums into me constantly). It was drizzling slightly and as usual, my thoughts wander aimlessly. Next thing I know, I heard a crash-bang, felt a huge impact, while my body lurched forward slightly. The seatbelt held me back. Our taxi got hit by a car on Cavenagh Road.

I was stumped and shocked and kept chanting mindlessly, "I'm pregnant, I'm pregnant". Soon, 2 lovely caucasian ladies were by my side reminding me to breathe and asking me questions to keep me focused. A nice chinese lady called the ambulance. My stomach hurt from the contractions, my legs were numb. I managed to call Mike to tell him of the situation and to meet me at the hospital. Then, I went into shock and shook uncontrollably. Within a few minutes, the ambulance arrived and took me to the nearest hospital. Tears started streaming down my face as I feared the worst. I thought the shock and trauma might send me into labour and what a way to prepare for this. All our hypnobirthing classes, visualisation and practises for a controlled birth, and now this. What a way to bring a baby into this world. It was the longest few minutes of my life. The ride to the hospital felt long and uncomfortable but the gentle and warm young medics made the journey tolerable.

They wheeled me into an observation room at KK hospital and immediately had the CTG strapped to my belly. I heard a strong consistent heartbeat and heaved a BIG sigh of relief. Baby is safe. Mike came into the room and I cried again, this time with joy from seeing a familiar face. They continued to monitor me for another one hour before I was discharged.

There are some superficial bruises where the seatbelt straps were - across my chest and under my belly and some post-trauma aches. But baby is safe and unhurt. If I wasn't strapped into my seat, the impact would have send me forward smashing my face and belly against the chair in front, I wouldn't be sitting here writing this.

PLEASE WEAR YOUR SEAT-BELT ALTHOUGH ITS A SHORT JOURNEY - in my case, WE survived. Share this with a friend.

The Spanish Feast

2007-09-01T14:12:00.001+08:00

8 bottles of wine amongst 8 guests, 2 of whom can't drink. That says a lot about yesterday evening's dinner.

The theme was Spanish. So time to dish up some Tapas and the ever splendid Paella. Two types of tapas were served, Medley of mushrooms in garlic oil and Roasted egglant in promodoro sauce.

While the Paella was made with prawns, squid, mussels, chorizo sausages and chicken fillet. I realised my last attempt in making this dish was more than a year ago here.

For dessert, I decided on the piquant Lemon Meringue tartlets to end the evening. My virgin venture into making this sweet surrender and I found it quite a manageable task. In order to save time serving this dessert, I bought the ready-made tarts but made the lemon filling the night before. Yesterday, the meringue was whipped up and a guest had the honors of topping the delightful cotton swirl unto the tarts. The recipe was taken from Donna Hay's Modern Classics 2.

Pavlova

2007-08-27T12:09:00.001+08:00

We were invited to an Aussie BBQ last Saturday. What's more appropriate to bring for dessert but an institutional Aussie creation called Pavlova? Taken from Donna Hay's Modern Classics 2, this recipe was a breeze to master. The trick to making a good meringue is not allowing it to deflate and minimize the cracks. Thus, it is important to let the meringue cool down in the oven before you remove it allowing the meringue to adapt to the temperature.

Pavlova
(serves 6-8)

4 egg whites
1 cup caster sugar
3 tsp cornflour
1 tsp white vinegar
1 tsp vanilla (optional)
Fresh fruits to serve

Preheat the oven to 150C. Place the egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Sift the cornflour over the egg white mixture and fold through with the vinegar. Pile the meringue mixture into an 18cm round (I piled into in a free form round shape instead)on a baking tray lined with non-stick baking paper. Place in the oven, reduce the temperature to 120C and cook for 1 hour. Turn the oven off and allow the meringue to cool in the oven. To serve, top with whipped cream and fresh fruit. Serve immediately.

Foraying into the unfamiliar...

2007-08-24T17:14:00.001+08:00

Indian cuisine has always seemed daunting to cook because of the many spices and preparation but it was a feat I wanted to overcome to be a holistic cook! So a few months back, some girlfriends and I ventured to Mustafa to pick up a variety of spices and we were amazed and mind-boggled at the variety. Most of the spices were already pre-mixed and packed for a popular Indian dish – tandoori chicken, butter chicken, chicken tikka, and etc. which really helped instead of me storing little jars of different spices which you use little of each time. Printed at the back of each pack are instructions on how to make the particular dish. Sometimes you may need to add extra spices into the mixture. But it is all somewhat idiot proof.

Yesterday, I decided to try out some new North Indian recipes. A good friend MM has given me this delicious recipe of Prawn Balti with Paneer (Butter Prawns with Cottage Cheese) which I wanted to try. Paneer is easily available in the cheese section of Cold Storage or any Indian specialty stores. Besides, I also searched the website for a good Basmati Rice Pilaf recipe. Found a simple one which I altered by adding saffron and raisins. The results were amazingly delicious and authentic if I may say so myself.

I also made some Tandoori chicken which was marinated overnight with one of those pre-packed spices (which requires you to add blended ginger, onion, garlic, garam masala, lemon juice & yoghurt into the marinate too). In addition, a chilled portion of Lebanese cucumber with mint and Greek yogurt salad complemented and cooled all the spices away….

Basmati Rice Pilaf
(serves 4)

1 cup basmati rice, soaked in 2 cups water
1 small spanish onion, chopped finely
1 bay leaf
2 cloves
4 black peppercorns
1/4 tsp cumin seeds
1/4 cup raisins
1 tbs vegetable oil
2 tbs butter
5 saffron threads, soaked in 1 tbs hot water

Method:
Wash the rice and soak for at least 20 mins. Drain rice and leave to dry. Keep soaked water aside.
Heat oil in medium high flame. Add spices until fragrant. Then add chopped onions and fry until tender and light golden brown. Add raisins, drained rice and stir for 3 - 5 mins.
Transfer rice and spices into rice cooker. Add soaked water and saffron liquid. Just before serving, stir butter into rice and garnish with coriander if so required.

Prawn Balti with Paneer
(serves 4)
12 cooked king prawns, shelled but keep prawn tail
175g paneer, cut into cubes
2 tbs tomato puree
4 tbs natural yoghurt
1 1/2 tsp garam masala
1 tsp chilli powder
1 garlic clove
1 tsp salt
2 tsp mango powder (also known as Amchur powder)
1 tsp ground coriander
115g butter
1 tbs corn oil
3 fresh green chillis, chopped
3 tbs chopped fresh coriander
150ml single cream

Method:
Blend the tomato puree, yogurt, garam masala, chilli powder, garlic, salt, mango powder and ground coriander in a processor to mix. Set aside.
Melt the butter and oil in a wok. Stir fry the paneer and prawns for about 2 mins. Remove with a slotted spoon and drain on kitchen paper. Set aside.
Pour the spice mixture into the butter and oil and stirfry for 1 min.
Add the paneer and prawns, and cook for 7-10 mins, stirring occasionally, until the prawns are heated through.
Add the fresh chillies and most of the coriander, and pour in the cream. Heat through for about 2 mins, garnish with the remaining fresh coriander and serve.

Cooking for 11 people on a work day for dinner is a feat in itself as well. But at least now, the unfamiliar Indian territory seemed less daunting and more enjoyable.

Thai Squid Salad with Glass Noodles

2007-08-24T17:12:00.001+08:00

I made this for a Singapore National Day pot-luck party recently. Got the recipe from At the Table of Jim Thompson. It was a really easy dish to prepare and a great salad for something sour and spicy! I adapted it by adding “glass noodles” and lots of fresh vegetables i.e. green and yellow capsicums for colour and crunchy fresh local lettuce and sweet cherry tomatoes. Turn up the chillis if you dare for something more biting! :)

Squid Glass Noodles Salad (Yam Pla Meuk)
serves 2

120g squid, cleaned and scored
1/4 cup spanish onion, sliced
2 small tomatoes (cut into quarters) or handful of cherry tomatoes (halved)
1/4 cup green capsicum
1/4 cup red capsicum
3 stalks Thai celery (optional)
3 stalks spring onions, finely sliced
lettuce leaves, washed and patted dry
handful of mint and coriander leaves, chopped
handful of glass noodles, soaked in hot water

Dressing:
6 fresh bird's eye chillies
2 cloves garlic
pinch of salt
2 tbsp lime juice
2 tsp palm sugar
2 tbsp fish sauce

Method:
Prepare the dressing. Pound the chillies, garlic and salt into a fine paste with a mortar and pestle. Add the lime juice, sugar and fish sauce. Stir and set aside.
Clean the suqid and cut the body and testacles into 1.5 inch pieces. Blanch the squid quickly in boiling salted water. Combine the squid, glass noodles, tomatoes, onions, capsicums, celery and spring onions with dressing. Dress and garnish with chopped mint, coriander and lettuce leaves.

Spicy Soy Chicken

2007-08-06T19:38:00.002+08:00

My cousins are visiting us with their kids and mother-in-law for lunch and I pondered what would be appropriate to serve them without taking up too much time as we had a busy schedule that day. Chicken rice springs to mind but I didn't want to settle with the simple poached chicken so again, I turned to the website for ideas. Came across this recipe of Spicy Soy Chicken which I followed to a T. I was rather amazed at the result - very authentic, like the soy chicken you'll find served in Crystal Jade restaurants in Singapore. I served it with a homemade special sauce of ginger, garlic & spring onions (the Cantonese way) which I blended and fried with some sesame oil.

The most challenging part of this dish was cutting up the whole chicken in presentable parts. I have to say I have a long way to go to master this art of butchering.

Chicken rice is not complete with Crispy Roast Pork Belly. Bought a nice piece of pork belly from the market and proceed to wash and pat it dry (skin must be really dry for the success of crackling skin). Then I spread sea salt generously in the slits of the scored skin and caress it with some all-spice powder. Best to keep the pork uncovered in the fridge overnight to dry out the skin. Roast it in a pre-heated hot oven (220C) until the skin crackled, then turn it down to 180C for about 1 hour. You can hear the crackling skin as it pops which reminds me why I like cooking. Pure pleasure and satisfaction when something you hoped for turned up the way it's supposed to be.

Organic Ginger Cake with Manuka Honey Ginger Drizzle

2007-08-06T18:37:00.002+08:00

One lunch afternoon, we ended up at an organic sanctuary Whatever Cafe on Keong Saik Road. A friend ordered the organic ginger cake and I sampled a bite from it. It was love at first taste. Slightly spicy but aromatic and the syrup was moist and not too sweet. Immediately it sent off an intensive search on google for the recipe. What I found was adapted from this recipe as my first version of it was just too sweet. Below is a less sugary and organic version of this delicious cake. I bought my organic wheat flour from Bunalun and the Manuka Honey was a special stash I flew back with on my previous trip to New Zealand.

Organic Ginger Cake with Manuka Honey Drizzle

Manuka Honey Drizzle:
1/2 cup of mild crystallized ginger
1 1/2 cups water
60g brown sugar
2 tbsp Manuka Honey

Ginger Cake:
80g brown sugar, extra
2 tbsp white sugar
125g butter, softened
2 large free range eggs (or 3 small kampung chicken eggs)
225g organic flour (sifted with 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt)
1/4 tsp cinnamon powder
1/4 tsp all-spice powder
125ml milk

Method:
1. Preheat the oven to 170C (340F) and butter a 20cm (8") non-stick cake tin.
2. Prepare the ginger drizzle. In a medium saucepan, combine the ginger, water, brown sugar and honey and bring to boil. Simmer for 10 minutes then cool. Set aside.
3. Using an electric mixer, cream the brown sugar, white sugar and butter together until thick and creamy. Reduce speed of mixer while you add the eggs, one at a time.
4. Add the flour, cinnamon and all-spice powder and milk.
5. Remove the ginger from the syrup and slice thinly.
6. Remove bowl from mixer and fold in the ginger to the batter thoroughly.
7. Pour the cake batter into the prepared tin and bake at 170C for 35 mins, or until the cake appears firm and dry on top and comes out clean when using a tester.
8. Drizzle the Manuka Honey Ginger syrup over the hot cake and allow the cake to absorb the syrup. When the syrup has been absorbed, remove the cake tin.

A little haven in Bali...

2007-07-16T10:23:00.002+08:00

We went back to Bali last weekend for a little lovin' and chillin'. It was also going to be my last plane trip before the arrival of our little one. We didn’t have a problem checking in at the Changi airport as I was wearing an oversized shirt but we were questioned at the Ngurah Rai airport at our departure about my gestation. I guess wearing a shirt that boldly claims “BUMP – Baby Under Manufacturing Process” did irk their curiosity. Nevertheless, it did help us secure an empty seat beside us in a full plane so it worked out well afterall.

Our friends Trip & Yvonne just completed building their little villa in Canggu (20 mins from Kuta) and we were fortunate to be given a couple of nights in it at a special “mate’s rate”. The 3-bedroom villa was nestled in between green padi fields and has a large balcony that overlooks the Canggu beach and sunset. We made used of this space often for the sunset and observing the farmers tending to their crops. Interestingly, there seemed to be a bustling of activities happening at this time – flocks of birds and bats looking for refuge and food, a school of kites flying gracefully in the glowy orange skies, scarecrows flapping in the wind and the deafening sound of crickets. It was so relaxing and tranquil to be back to nature. To book or enquire about Villa Pipit, visit this website.

As usual, our Bali trip is never complete without the hunt for some good food jaunts. Besides our compulsory visits to Kafe Warisan and Trattoria, we found some other cheap & chirpy “warungs” during our 5 days there. So do try them out when you decide to visit Bali one day. Prices for most of these places ranges from Rp 15,000 to 20,000 each (SGD 1.50 – 2.00).

Warung Batavia @ Jl. Kunti, Br Bagtag, Seminyak

Goodies here include their wide variety of Nasi Campur dishes to compliment your white rice. They also serve yummy Nasi Goreng, Gado-gado and other Indonesian specialities. We especially like this branch in Jl. Kunti.

Warung Kolega @ Jl. Petitenget, No. 98A, Kerobokan

The cuisine here leans more towards East Javanese style. The spice here is more pronounced and different to the usual Indonesian fare. The Daging Redang has a different twist to it. Look out for their daily specials too which were Soto Ayam and Sup Rowan Sapi when we were there that day. Also order their cold, refreshing Es Campur to go with your tasty warm meal. This seemed to be M’s favourite warung.

Warung Ocha @ Jl. Raya Seminyak, 52, Seminyak

Look out of the red Illy sign to spot this café situated at the corner of Jl. Seminyak & Jl. Dyana Pura. Another Nasi Campur joint but also serves a variety of Western breakfast as well. A little more pricier than your average warung-prices but the quality made up for it. Lots of locals and expats come here. Great vegetarian choices too.

Warung Gossip @ Pengubengan Kauh, Kerobokan

We didn’t have time to check out this place but heard it’s situated in a nice courtyard/garden with lovely and easy Indonesian fare to match.

Warung Bapu Dapa @ Jl. Dyana Pura, Seminyak

Apparently this place has the best Sup Buntot (Oxtail Soup) and we’ve not found another one that can rival this claim. Also the wok-fried kangkung, Gado-gado and other local fare are just as good.

Nasi Ayam Kedewatan @ Jalan Kayujati, No. 12, Seminyak

This place has Balinese-style Chicken Rice that can be spicier if you ask them to ring up the chili ratings. A portion of rice comes with condiments of roasted peanuts, marinated chicken and fried sayur buah nangka (jackfruit vegetables) with spices.

Warung Italia @ Jl. Kunti, Seminyak

Italian food at warung style and warung prices. Unbelievable but true! Choose from a variety of Italian delights from Roast chicken to Lasagne, Eggplant Parmigiana, Pizza and Pastas. You’ll be spoilt for choices. It also has the cheapest wine by glass in Bali!

And of course, while in Ubud do not miss these gems:

Warung Ibu Oka @ Jl. Suweta, Ubud.

The original owner/cook still wakes up at 5am to prepare the spices and food for the best “Babi Guling” (Roast Suckling Pig) in Bali. Usually the queue starts as early as 11am. So go there early if you don’t want to be disappointed.

Naughty Nuri’s @ Jl. Rata Sanggingan, Ubud.

The best finger-smackin’ & lickin’ BBQ ribs with deliciously lethal martinis to match. Expect to pay about Rp 45,000 each here.

Surfin' the Menu

2007-07-15T19:24:00.001+08:00

Again, this dinner was an inspiration while I was relaxing by a pool in a cosy villa in Bali reading the latest July ABC delicious. magazine. What else for peace but Bali and good food? A marriage made in heaven, which is also another reason why we hosted this dinner last night.

Good friends of ours tied the knot on the auspicious 070707 last Saturday. But since we're away in Bali that weekend, we made up to the couple yesterday evening by cooking a 3-course dinner influenced by this issue.

For starters, we served the Spicy Buffalo (Chicken) Wings. I made my own variation by adding in the marinade cayenne pepper and Schezuan salt & pepper seasoning. I realised you could not NEVER go wrong with butter where this recipe was smothered in. The wings were melt-in-your mouth complimented by the Kickass barbecue sauce (which I added more cayenne pepper to spice it up).

Mains was a nice, fresh tasting Salmon Burger with Avocado Salsa. We also served some Crazy Caesar Salad on the side.

I knew the new bride loved Lemon pudding and this issue has another recipe I was dying to try (I tried the Donna Hay's one before but preferred this as the texture and taste were more sublime). Served it with a scoop of Vanilla ice cream and it was a perfect end for a wonderful evening with 5 bottles of wine and 4 crownies later.

Lemon Puddings
(serves 4)

70g unsalted butter, softened
200g caster sugar
5 eggs, separated
Finely grated rind of 1 lemon
1/3 cup plain flour
300ml milk, room temperature
100ml strained lemon juice
Icing Sugar to dust
Double thick cream/ice cream, to serve

Method:
Preheat oven to 175C. Beat the butter and 70g caster sugar until pale. Add yolks one at a time, and beat to combine. Whisk in the rind, flour, milk and juice.
Whip the eggwhites to soft peaks. Slowly add the remaining caster sugar and whip to combine. Divide among four greased 1/2 cup (125ml) ovenproof dishes/ramekins. Place the dishes into a baking dish and pour enough boiling water to come halfway up sides of the dishes. Bake for 20 minutes until tops are golden. Cool slightly in the water. Dust with icing sugar and serve with cream.

Go get your copy of the July issue if you haven't already!

Spicy beef, olive & caramelised onion pie

2007-07-15T18:53:00.001+08:00

If you read the ABC delicious. June 2007 issue, you'll notice the delicious cover photo of this Spicy Beef Pie. M just returned from a 3 weeks work trip in Brazil and requested for an Aussie pie for dinner that evening when he saw the cover of the magazine. Being a good diligent wife, I cannot deny him his Aussie pie after weeks of sandwiches and bland food offshore. However, it wasn't a typical aussie recipe, I reckon it has more of a Morrocan flavour (the use of harrisa, olives & sundried tomatoes). You'll have to try it and tell me what's your opinion of it.

Nevetheless, the pie was super easy to make especially with the help of ready made puff pastry. M had the leftovers for lunch the next day too and claimed it tastes even better. A great dinner solution when you have little time to meddle in the kitchen.

I made a couple of alterations to the recipe (note my comments below) and reduce the portions to 4 instead of 6. Also served it in one pie dish instead of individuals.

The June issue also revealed some tasty Morrocan recipes which I can't wait to try next!

Spicy Beef, Olive & Caramelised Onion Pie
(serves 4)

1 large onions
1kg beef topside, cut into 3cm chunks
2 tbs harrisa (Tunisian chilli sauce) - I used an alternative sauce combining Cayenne pepper and chilli sauce instead
1 tbs plain flour
1/4 cup olive oil, plus extra to brush
100g tomato paste
2/3 cup dry red wine
1.5 cups beef stock
1 bay leaves
1 cinnamon quill
1/3 cup pitted kalamata olives
1/3 cup semi-dried tomatoes, drained
1/4 cup chopped fresh mint
Frozen butter puff pastry, thawed - I used the standard pack and rolled it into a big sheet instead
2 tbs lightly packed brown sugar
1 egg, beaten

Method:
Preheat oven to 160C. Cut 1 onion into half. Finely chopped the other half.
Toss meat in harissa sauce. Heat oil in flameproof casserole on medium high heat. Cook beef in batches to brown all over then set aside. Add chopped onion to pan and stir 2-3 mins until soft. Add paste and stir for 1 min. Add wine, stock, bay and cinnamon, then season. Bring to boil, then cover and bake for 1-2 hours until meat is tender. Stir in olives, tomato and mint. Cool completely.
Turn oven to 200C. Brush onion half on 1 side with oil and coat in sugar. Fry on medium heat, sugared-side down, for 30sec to brown. Pour beef into a deep pie rectagular dish and cover with puff pastry. Place 1 onion in the centre of pie. Brush pastry with egg and bake for 20-25 mins until golden.

Bakchang Festival

2007-06-11T21:23:00.002+08:00

"Bak-chang" literally means "Meat dumpling" in Hokkien, a Chinese dialect. It's an annual festival to look forward to. Today, the bakchang comes in many versions and flavours, similar to what they have done to the mooncakes. But I still prefer mine the traditional way. And even more importantly, I only eat my Mum's (Esther) Bakchang. Bar none. No others come close.

Mum was kind enough to drive all the way from KL to Singapore with my dad last weekend to make me this special treat. Its an intricate effort and mum said the ingredients are best made the day before the wrapping. The ingredients (stewed pork, chestnut, dried shrimp, scallops, cuttlefish, mushroom and salted egg yolk) are encrusted in glutinous rice (which was previously fried with pork lard) and wrapped in dried bamboo leaves and tied with organic strings. The leaves lend the dumplings a nice aromatic smell when it's being cooked in simmering water.

To start the making of the dumpling, first mum laid 2 leaves overlapping together. Then with a twist of her wrist with the leaves, she created a triangle/cone shape that will hold the ingredients together.

Lay the rice in first, before assemblying the many types of ingredients into it. Your hand must must hold the cup tightly or else it might unwrap during the cooking. Then top it off with a little more rice. After, she covered the dumpling with the top of the leaves before tying them into little tight prisms. The shape is a lovely sight, its amazing it could hold so much together!

The the Bakchang are loaded into simmering water and cook for 3 hours (or 1 hour in a pressure cooker). Once cooked, drain the bakchang by hanging it for at least an hour before one unwraps the dumpling and enjoy the savoury infusion of the many types of ingredients. I drool over this and crave these dumplings every year but only for my Mum's version!!

New Italian

2007-05-22T21:55:00.001+08:00

The May 2007 issue of delicious. was all Italian! An annual publication dedicated to Italian cooking. From recipes to the best dining and shopping of italian goodies in Sydney. I decided to try a dessert recipe in it when hosting a 3-course dinner for friends last week.

The dessert was one of the many collection of sophisticated desserts at a Sydney-based restaurant Buzo, where chefs James Hird & Todd Garratt helmed. If my homemade version was any good, the real thing at the restaurant must be to-die-for!

Budino di matteo. Say it with a heavy Italian accent. Or in English, Aged Grappa & Prune pudding. I made a couple of alterations since I lacked any grappa or prunes in my pantry. My version was substitued with XO Cognac & pitted Dates instead. I thought the alcohol will be overwhelming, instead it lends a nice subtle bite to the dessert. One of my guest had nearly 3 servings of this dessert, enough to testify that the alternatives worked just as well! :)

My only regret is not being able to purchase really good double cream to serve. What we get in Singapore, the quality can definitely be better.

Some of the preparation of the dessert is best made a day ahead. Here I'll post my version of XO Cognac & Dates Pudding
(serves 6)

200g pitted dates/prunes
100ml XO Cognac or brandy or grappa
Prepared black tea
2 eggs, separated (I used 3 little free-range eggs instead)
150g caster sugar
1/2 cup olive oil
1 1/3 cup (200g) plain flour, sifted
1 tsp baking powder, sifted
Zest of 1 orange
1/2 cup milk
2 tbs demerara sugar (I used light muscovado sugar)
Thick cream/thick custard to serve

Method:
Spread prunes out in an even layer in a ceramic baking dish and cover with XO Cognac. Cover with plastic wrap, soak for at least 4 hours, then turn dates and continue soaking overnight, perferbly several days.

Preheat oven to 150C. Brew enough black tea to cover dates and pour over. Cover with foil and bake for 20 minutes or until prunes swell and become juicy.

For puddings, preheat oven to 175C. Beat egg yolks and sugar with an electric mixer until thick and pale. The mixture will be very thick and grainy, so scrape sides down frequently. With the motor running, pour oil into egg mixture in a steady stream as if it were mayonnaise. Fold in the dry ingredients and orange zest with a wooden spoon. The mixture will still be slightly stiff. Gradually mix in the milk until you have a smooth batter. Whish eggwhites with electric beaters until stiff peaks form, then gently fold into the batter.

Grease 6 1-cup (250ml) dariole or pudding moulds with melted butter and dust liberally with the muscovado sugar. Quater fill moulds with batter, then add a few dates to each. Set remaining dates among moulds. Bake for 25 mins or until a skewer inserted in the centre comes out clean. Allow to cool slightly.

Invert the puddings onto serving plates while still warm. Ladle over some of the syrup from the dates to soak the puddings. Serve with warm dates, cream and warm grappa-flavoured custard, if desired.

Pho What?

2007-05-08T18:04:00.001+08:00

I had a tiny craving for authentic Vietnamese Pho last weekend and instead of rushing off to the nearest restaurant for a taste of the heartwarming soup, I opted to make my own instead.

While surfing the net, this website came into view. A good library of information on Pho itself, from the history to instructions for making a really good broth. I followed Andrea's recipe to the T, and throughout the day, we breathe in wonderful wafts of the beef broth, scented by the heady cloves, cinnamon and star anise spices. The broth was made the day before and kept in the refridgerator overnight. This helps me remove the excess oil from the broth easier the next day (just lifting up the top yellowish layer effortlessly).

I shopped for some authentic herbs or "grass" as the seller described it, from vege stall tucked deep inside the gutters of Tekka Market. This stall specialises in all the Thai and Vietnamese spices and herbs. You can even get the fresh rice noodles here.

It was fun blanching the noodles and assemblying it into individual bowls. A side fiery chili and fish sauce accompanied each serving. Toss into it lots of crunchy fresh herbs, I was once again transported to the quaint streets of Hanoi, huddled on a little stool, slurping my pho heartily.

D for Doughnuts!

2007-05-06T18:29:00.001+08:00

Looking for a little cooking adventure this weekend, I chanced upon Lily's newest post on Doughnuts. Inspired to take a leap into the unknown, never-before-have-I-tried recipe, my Saturday turned out to be Doughnut Day.

It was easy to make, and goes extremely well with a steamy hot latte made freshly from a brand new acquisition. The latter of which was a birthday gift from a bunch of lovely oh-so-thoughtful friends.

M helped me make the shapes into "doughnut lookalikes" from tools we found in the kitchen since I don't own a doughnut cutter. Looks good and tastes even better when eaten hot and crispy!

Sichuan Salt & Pepper

2007-05-06T18:11:00.001+08:00

I made some crispy Salt & Pepper Squid the other day. It was quite a theraputic experience dry frying the sichuan pepper and sea salt. The earthy, sweet smell exude from this wonderful mixture and believe it not, gives you one of cook's greatest seasoning wonder. Mixing 1/3 pepper to 2/3 sea salt, fry till salt turns mustard brown - that's when its ready to get off the fire to cool before you pound it in a mortar pestle.

Grinding the mixture together, you continue to allow the giddy scent escape the crackling pepper and salt mix. Pound it till it resembles fine granules, reminding me of the soft white sand of Bunker's Bay in Dunsborough, Western Australia. And that's when the thought of M's proposal on the very beach puts a sly smile on my face.

I only need one part of this potent seasoning in 4 parts cornflour. Mix it thoroughly. Toss patted dried squid rings in the flour shake off excess before dropping it into hot bubbly oil. Test one first to check temperature of oil. If temperature is right, it only takes 2 minutes for the squid rings to brown properly. Drain on paper towels before serving it with a dipping sauce. I made some Thai chilli dipping sauce this time but a nice garlic mustard aoili would do just as well.

Donna Hay for my Birthday

2007-04-20T21:15:00.001+08:00

Three very special girlfriends of mine bought me an indispensable one-year Donna Hay subscription, knowing how much I want to improve my baking skills. I received my first issue this month and what better way to put the recipes to test but actually cooking it for some die-hard dessert fans? Last weekend was the opportunity.

The starter and main course was something fairly simple. A hearty miso soup with shimeiji mushrooms followed by a slice of panfried Black Cod marinated in miso paste, served with roasted butternut and string beans tossed in sesame soy dressing.

I chose a simple recipe of comforting Blackberry steam pudding. In the absence of Blackberry in this part of the world, I substituted it with a can of Blueberry in syrup. Having done that, I skipped the whole section on preparing the "Blueberry Syrup" - an instant solution if you're trying to save some time.

The pudding was moist and wonderfully heart-warming, served with a scoop of cold ice cream instead of double cream. I tried to console my healthy self by serving ice-cream instead but I think the fat content between the two is hardly noticeable.

Blueberry Steamed Pudding - Donna Hay
Serves 6

75g unsalted butter, softened
1/2 cup caster sugar
1 tsp vanilla extract
1 egg
1 cup self raising flour, sifted
1/4 cup almond meal
1/2 cup milk
thick (double cream/ice cream) to serve

Blackberry Syrup (if you're adventurous or use a can of blueberry in syrup instead)
2 cups frozen blackberries
1/2 cup caster sugar
1 tbsp water

Preheat oven to 180 C. To make the blackberry syrup, place all the ingredients in a small saucepan over medium heat and stir well to combine. Cook for 2 mins or until syrupy but the blackberries are still whole. Spoon the blackberries into 6 lightly greased 3/4 cup (6fl oz) capacity cups, reserving the syrup. Set aside and keep warm. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 mins or until light and creamy. Add the egg, beating well. Add the flour, almond meal and milk and beat until well combined. Spoon 1/3 cup of the mixture into each cup and place in a baking dish. Pour in enough hot water to come halfway up to the side of the cups. Cover with foil and bake for 1 hour (I used 45 mins) or until cooked when tested with a skewer. Remove cups from the baking tray and invert the puddings onto plates. Spoon over the reserved syrup to serve.

Bill's Triple-Chocolate Brownie

2007-04-14T14:31:00.002+08:00

My parents were in town last weekend and requested for a western meal since my mother is more of a Chinese-asian cook expert. I made a simple dinner of Moroccan-spiced Roast chicken with lemon zest and oregano and a Spicy Italian Sausages stewed in grapes and white wine sauce. For the sides, a Roast medley of potatoes, butternut squash and onions and a Watercress salad with mandarin slices in olive balsamic dressing.

It was good to see my parents tucking it in with gusto, like how I would have been when served one of my mum's delicious homecooked meals.

For dessert, I came across this Triple-Chocolate Brownie recipe from the April issue of ABC delicious. magazine, from an excerpt of Bill Granger's Choc Tops recipes for the Easter weekend.

Glancing quickly through the ingredient list, I just knew this brownie would be a winner. So instead of 1 portion, I made 2 reserving some for my dinner guests and the rest for a dinner the day after. The good thing about this dessert is that it can be prepared a day ahead and warmed up just before serving. Everyone loved it, the crispy brownie crust and the moist oozing uber chocolate filling. The white-chocolate created a nice constrasting marbled visual. Nearly 1 kg of various types of chocolate was used for 2 portions of this sinful dessert. No wonder it was a winner!!

Triple-Chocolate Brownie - Bill Granger
Makes 20

200g dark chocolate, chopped
150g unsalted butter
175g caster sugar
1 tsp vanilla-bean paste/extract
3 eggs
1/2 cup plain flour, sifted
100g white chocolate, cut into 5mm-1cm chunks
100g milk chocolate, cut into 5mm-1cm chunks
Cocoa powder, to dust

Preheat the oven to 160C. Grease and line the base and 2 sides of a 20cm square cake pan with one piece of baking paper (allows easy removal later). Place the dark chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (don't let the bowl touch the water) and heat, stirring occasionally, until the chocolate has melted. Remove the bowl from the saucepan and set aside to cool slightly. Using electric beaters, beat the caster sugar and the vanilla extract into the chocolate mixture. Whisk in the eggs, one at a time, until the mixture is well combined, then add the flour and beat until the mixture is smooth. Stir in the white and milk chocolate chunks. Pour the mixture into the prepared pan and bake for 40 minutes (30 mins in my oven) or until a skewer inserted into the centre of the brownie comes out with a few moist crumbs. Allow to cool completely in the pan before removing the brownies from the pan, using the paper as handles. Cuto into 20 squares (as they are super duper chocolatey rich!!) and serve the brownies dusted with cocoa powder. Ice cream optional.

April Fool's Lunch

2007-04-05T10:29:00.002+08:00

Another girlie lunch, this time a "Tai-Tai Power Lunch" at Graze in Rochester Park, hosted by the birthday girl, also a Tai-Tai in the making. For those not familiar with the term "Tai-Tai", it is usually refered to a married woman from a very wealthy family spending most of her time in botox sessions, having meals with fellow Tai-Tais at the most chic and influential restaurants, attending charity galas and are dorned from head to toe with designer labels and dazzling bling blings. Now, not that I fit the definition of such a term with a full-time job and the most expensive clothing item I have is a Zara or an Mng to be invited to such an event but because I've know the hostess through our common love for food.

So with this in mind, I've decided to bake a birthday cake for her special day. What would be appropriate for such an event with guest list of such exquisite taste? I thought a simple but yummy Carrot Cake with Lemon Cream Cheese Icing would fit the bill. Not overly simple, with the cream cheese icing topping it elegantly. Somehow the icing sugar recipe I used did not solidify as well as I wanted it to be. Perhaps too much lemon juice? I used a combination of cream cheese, butter, lemon zest, lemon juice, icing sugar and vanilla essense in the blend. If anyone out there has another version of Lemon Cream Cheese Icing to recommend, please share!

I think the cake was a success. Even the Tai-Tais were impressed! :)

Girlie Cooking Session

2007-04-05T09:46:00.001+08:00

My female colleagues - fellow foodies and I have been talking about a cooking session together. Working in a diverse cultural environment, there is so much to learn from another of a different background and food is definitely a common topic. So my Filipino colleague and I decided to do a cook-out where we will exchange recipes and ideas. Last Saturday was the day.

The session started with a trip to Tekka Market. I introduced her to Chia the vegetables seller. She was entranced by the wide and fresh produce while jiving to the sounds of Bossa Nova blasting from a mini stereo. We picked what was required before proceeding to my Fish "Brudder" and Crab "Sista"! With each stall, we picked some fresh prawns and lively crabs. Our Crab Sista was kind enough to apportion the crabs for us in cookable sizes but she warned that we would need to cook it within the next 1.5 hours for the best taste.

When we got back to my place, we quickly went to work preparing the delicacies. Being a seafood fan, T wanted to learn the Chinese way of cooking Creamy Butter Prawns and Steamed Crabs. While I wanted to learn to make "Pakbet" - a Filipino mixed vegetables of sort with a special prawn paste known as "Kinisang Bagoong". While T prepared the cutting and slicing of the vegetables, I did the crabs and prawns.

The crabs were steamed simply with beaten egg whites, sliver of young ginger and minced garlic with a dash of "hsieo hsing" cooking wine and sesame oil. It was steamed for 12 mins, before I shut the fire and let the steam cook it for another 8 mins before serving.

The creamy prawns recipe was given to me by my cuz which I've posted here.

Now for the Filipino Pakbet. T diced up some okra, long beans, sliced eggplants and butternut squash into bite-size pieces. She also diced up some garlic, onion and tomatoes. First, she sauted the garlic, onion and tomatoes. When they are browned, she tossed in some soaked "dried shrimps" and flavoured it with a tablespoon of "Kinisang Bagoong". The last 2 ingredients are salty so becareful how much you put in. Then she slowly layered the mixture of vegetables on top before she covers it and let the slow fire cook it further. The combination of vegetables and shrimp paste makes the stew deliciously tasty and aromatic. And because most of us were cautious about not taking up too much carbo, it was the perfect combination with the crabs and prawns.

We did sustained 2 small "injuries" on our finger during our frantic dicing, cutting and washing but we still did not hesitate to use our other fingers when it comes to attacking the prawns and crabs. Fortunately this etiquette does not have any cultural differences. ;)

Ola! Mushi-mushi! Ciao!

2007-03-24T14:40:00.001+08:00

Last night weekday dinner was inspired by 3 different countries.

Ola! from Barcelona. When we're in Barcelona last February, we came home with suitcase of Zara shopping and a kg of premium Spanish Jamon (pronounced Har-mon). Cured smoky ham from a pig's leg. When eaten at room temperature, the pieces of jamon literally melts in your mouth. Tonight, we've decided to serve the Spanish Jamon draped on fresh Ozzie rock melon with crumbly soft cherves goat's cheese sprinkled with toasted pistachios. The balance of salty and sweet in this appetiser with the soft texture of the goat's cheese was a sensory experience.

For mains, the inspiration came from Japan. I had these amazing Yakiniku marinated meats at a friend's dinner a few months back and I was looking forward to making it for this meal. I chose chunky pork chops (cut accordingly to "american" portions, claimed my local butcher) and marinated it overnight with Yakiniku sauce and a blend of onion, garlic and olive oil. Kept overnight, the flavours from the Yakiniku marinate (which is a blend of apple, peach, plum, soy, honey, garlic, vinegar and sesame oil) absorb into the chunk of meat beautifully. My guest who had 4 pcs of this could attest to this claim. :) I served this with my favourite Cold Soba Noodles with soy sesame dressing and a sidedish of Roasted caramelised australian pumpkin and blanched "choysum".

Lastly, Italian was the influence for the dessert. The guests were treated to the Classic Italian Tiramisu, made with love and refridgerated the night before. I get to use these beautiful azure blue ramekins to assemble the tiramisu. They were a thoughtful wedding gift from my superior at work, who like me, is crazy about food!

Because 2 guests failed to show up at the last minute, everyone get to have an extra share of everything for dinner. Which wasn't a bad thing especially when the pork chops were so popular! Ciao, till the next post!

Melbourne Food & Wine Festival

2007-03-24T08:27:00.001+08:00

Singapore, courtesy of a few genius organisers, held a similar Melbourne Food & Wine Festival in conjuction with the actual event in Melbourne from the 16-18 March 2007.

The gastronomical event was hosted by a couple of Singapore based Australian chefs with the longest 50m dining table in a picturesque setting on Duxton Hill. The cobble-stoned pavement with its old and quaint Chinese shophouses lined each side of this marque covered gala.

This 3-day food & wine affair presents a tasting fair with wine and produce from Australia and featured a multi-course lunch and dinner selection. The lunches were very popular, priced at a reasonable $50 nett for a 4-course with 4 tasting wines. So it was no surprise it was booked up so early and quickly! Though I managed to get 13 seats for my friends for the mid-day feast on Saturday.

This particular lunch menu was inspired by recipes from Bill Granger and hosted by BROTH owner and chef, Steve Hansen. True to Oz mod-cuisine and Bill's signature, the flavours and taste of each dish was clean and fresh.

We started with Smoked Trout with toasted coconut, fried shallots and trout caviar on betelnut leave. This Thai-infused recipe requires one to wrap the little content with the betelnut leave before you pop it into your mouth. The taste was familiar, bringing back memories of a similar dish in Jimmy Liks, Sydney. Accompaning this burst of flavours was the Montalto Penon Hill Rose.

Next was my easily my favourite dish - Lemon garlic chicken breast on zuchinni feta fritters, relish of capers, parsley and tarragon with Montalto extra virgin oil. The citrus, herby relish complements the chicken and zuchinni feta fritters neatly.

There were 2 desserts served for the lucky sweet tooth. First was the Pancake with citrus scented ricotta filling with orange honey glaze. The cold ricotta and the skinless orange wedges were sublime.

The other dessert was a strawberry shortcake served with a sweet strawberry liquer. Definitely a fine day to spend in sunny Singapore indulging in good food and wine, we look forward to it being an annual affair!

March Birthdays!

2007-03-12T22:30:00.001+08:00

Last weekend was a baking frenzy! I volunteered to bake 2 birthday cakes! One for a wonderfully fun girlfriend turning 35 and the other, a first daddy-to-be friend celebrating his last thirty-something year. Both a milestone worth commemorating.

For my Sex-in-the-city girlfriend, who is having her chic party at the happening, cool Barfly - a glamourous, luxurious, sensual and dark number is only appropriate. So I turned to Bittersweet by Alice Medrich for inspiration. Alice has a "Tribute Cake", one she described as the best devil's cake she has ever eaten filled with 3 different chocolate textures and intensities that's mould perfectly together. It is a 2 layered (instead of the original 3) moist chocolate cake sandwiched with creamy ganache and glazed with a satiny bitter dark chocolate. This cake is best made a day or 2 in advance but I had less than 6 hours to put them together. Which means I was baking and supervising all day. It was worth the effort, the cake was deliciously sinful. Perfect for a party night at one of Singapore's uber bar.

I rushed home that night and before going to bed, made my next number. A special request for Lemon-syrup drenched Poppyseed Loaf (Nigella Lawson - How to be a Domestic Goddess) for the daddy-to-be. As it was a 11.30am brunch event, I thought it was better I baked this now than be sorry if I wake up late the next day.

Brunch was held at Graze in Rochester Park. It was a beautiful sunny Sunday, fantastic for holding such a jubilant get-together. I have to say this restaurant has my full votes for a brunch menu - good portions at reasonable price in a airy, spacious and naturally green ambience. You can get your usual big breakfast (served in a cast iron pan) or try their sweeter offerings like pancakes and waffles.

So would I do this again? Baked myself crazy with 2 cakes within 18 hours? In a heartbeat, for friends as precious as mine.

Chap Chye for Chinese New Year

2007-02-26T22:02:00.001+08:00

This is another Esther's (my mum) delicious recipe for mixed vegetables, usually cooked for vegetarians or as a special dish for Chinese New Year. The many ingredients used for this dish has each signifying good wishes for the new year. To me, its also comfort food.

The special stirfry vegetables consist of a variety of essential dried ingredients like lily buds, fungus, mushrooms, tanghoon (glass noodles) and fried beancurd skin married with freshly peeled cabbage. It's cooked in a sauce of fermented beancurd - two types are used here - the red and white version mixed thoroughly to create a paste. Below are the ingredients used for this dish, to estimate the porportion used depends on your liking of each:

Dried lily buds
Dried shitake mushrooms
Dried fungus
Glass noodles
(the above needs to be soaked for at least 30 mins)

Fried beancurd sheets (the type for cooking, not for dessert)
Cabbage, teared loosely
Young ginger, julienned
Red fermented beancurd
White fermented beancurd
Vegetarian oyster sauce for taste

1. To start the preparation, one has to soak all the dry ingredients first to soften the texture. Drain,
2. Heat the wok with some oil, brown the ginger strips.
3. Add cabbage and all the other ingredients.
4. Add paste of red & white fermented beancurd.
5. Season with vegetarian sauce and add water if necessary.
6. Dish up and serve.

Four Seasons Roast Duck

2007-02-24T12:31:00.001+08:00

Apparently, this duck made it to my girlfriend's list of must-have dish to try before one dies. We're in London for a short while and before a quick shopping haste in Oxford Circus, we fueled our stomach with her recommendation (and many others who felt the same way).

As the minute hand past the 12 mark, we were ushered into the little restaurant in Queensway (just opposite the Bayswater Tube Station). We were told to avoid the rice (apparently it could be a bit too mushy for our liking) but to order some noodles instead to accompany our plate of golden roast.

If you like fatty duck, this is it. Every dark morsel screams a robust layer of fat under the skin, served in an aromatic, sweet clover sauce. The only problem is we hate fat. And I think there was an overwhelming amount of sauce (which drowns the nice taste of the duck). Oh, and the skin is not even crispy! Scraping the fat from the skin (God forbid says the foodie!), perhaps the duck does not taste as good as we thought or made it into our list of "must have before we die". So the conclusion is personal. Of course, the foodie at heart will argue that fat is an essential ingredient for a taste so divine but I think that good food doesn't need to clog the heart.

I'm sticking to the crispy "siew ngor" (roast goose) in Hongkong! It gets my full votes anytime!

Vibrant Maritime City of Plymouth

2007-02-24T11:58:00.001+08:00

Above: Smeaton Tower Lighthouse

Awww. It feels so good to be back in Asia. In the last 3 weeks, M and I have been up north to London and Barcelona and we'd just returned from a week down under in Darwin. Yes, we've been all over the place! There's so much to blog about but we'll begin with Plymouth.

Now why Plymouth? M has been invited to speak at an annual maritime convention held at the University of Plymouth and I was tagging along as hotel fluff. No shame about that and never been there but heard that the Devonshire Cream Teas are to-die-for. Made it to my list of must have before I leave this thriving maritime city rich in heritage and natural beauty.

I'll let the pictures speak for themselves. But before that, just a little foreword on the Devonshire Cream Teas. The clotted cream is so thick, it has a texture like honey. Smeared generously on a warm scone with copious amount of preserves, it was melt-in-the-mouth delight. My first taste of it made me yearn for another one 2 hours later. And that's just what I did.

Above: Medieval town in the background

Above: Peeping through

Above: Barbican city at dawn

Above: Triangle of beauty

Above: Shadow Play

Above: Rustic lock

Wintery London

2007-02-10T17:43:00.001+08:00

I've been missing the blogspace, away on a trip with my husband to cold wintery London and a slightly warmer(all relative!) Barcelona. During my short trip here in London (last visit was 6 years ago and when I studied here in 1996), I've discovered a few new amusing things:

1. What happened to the tea culture? We see (god forbid) Starbucks dotting the country and old ladies in Plymouth drinking lattes instead of tea!
2. Salad is no more restricted to iceberg lettuce, tomato and cucumber as the English embrace all sorts of mixed leaves influenced by the likes of Jamie, Nigella and Gordon (thank god).
3. Pub food has revolutionised! Besides the usual kidney steak pies, fish and chips, it now has other more healthier menu list (alot more salads) and a wine list besides your usual pints and Guiness!
4. People don't speak English- a truly transcient, cosmopolitan city. Even the announcers at train stations has foreign accents in them.
5. God-send Heathrow Express which now zaps you to the airport in 15 mins instead of lugging heavy suitcases across London on the tube.

And of course some things never change:
1. Nobody greets you at retail cashiers.
2. "Mind the Gap"constant reminders at the tube.
3. Sunday roasts.
4. Gloomy, cold and rainy London.

We leave London tonight and I hope to update you more on our trip in the next week or so. For those celebrating the Year of the Golden Pig, I wish you much happiness and safe travels as you go about preparing for the festive season and meeting your families.

Sticky Lime and Coconut Drizzle Loaf

2007-01-26T21:51:00.001+08:00

Last Sunday, Mike and I hosted a welcome dinner for a good friend who had just returned from a long holiday in Argentina. After a trip rich in meats, pasta and bread, I decided a simple and wholesome seafood dinner was in order. The mains were Steamed Coral Trout in Soy Sesame Sauce and Stir fried Prawns with shallots, ginger and garlic (called Mum to get this special recipe). Sides included some healthy Brown Rice Salad with Mushroom and Onion in lemon dressing and a Spinach Salad with organic avocado, roast butternut squash, brococcini and toasted pinenuts in cream of balsamic olive oil dressing. It was quite a handsome spread for 3 persons. :)

E is also a fan of my "Lemon-poppyseed syrup drenched loaf". I wanted another variation to this lovely cake and found one in the recent BBC Good Food Magazine Jan 07 issue! The Sticky Lime and Coconut drizzle Loaf has the same syrup drenched effect and instead of lemons, lime was a sagacious substitute. E liked it, and so did my girlfriends when they had the leftovers the next day.

Sticky Lime and Coconut Drizzle Loaf (BBC Good Food Jan 2007)

100g butter, softened
175g self-raising flour
1 tsp baking powder
175g golden caster sugar
2 eggs
200g can coconut milk
finely grated zest of 2 limes

For the icing & decoration
200g can coconut milk (I omitted this in mine for a healthier version)
200g golden caster sugar
finely grated zest 1 lime, plus juice of 3 limes

1. Heat oven to 180C. Butter and line a 900g loaf tin with baking parchment.
2. Tip all the cake ingredients into a large mixing bowl, beat until smooth and combined.
3. Tip mixture into the loaf tin, then smooth the top with the back of a spoon. Bake for 40 mins until golden and firm to touch. While the loaf is cooking, make the icing & sugar.
4. Tip the coconut milk (if you're using) and 150g of the sugar into a saucepan. Boil for 5 mins until syrupy and you see the bottom of the pan when you stir. Stir in the lime juice and set aside. Meanwhile, crush the remaining sugar with the lime zest until you have a damp green paste, set aside.
5. When loaf is cooked,remove from the oven and pour over the icing a little at a time, waiting fo rhte cake to absorb it before adding more. By the time all the icing is used, it will be coming up the sides of the tin. Leave everything to cool. To serve, carefully remove loaf from the tin, sprinkle with the lime sugar and cut into slices.

A piece of tangy, sweet, aromatic heaven!

Bali Eats!

2007-01-19T17:28:00.001+08:00

Above: Sunset at Ku De Ta

It's always a joy to be back in Bali. This time I swear that I need to blog about these local eateries I've discovered during my last trip but didn't write about. I need to note it down so we can go back there over and over again!

There was a big group accompanying us this time, organised in conjunction with my best friend Audrey's farewell. We stayed at Villa Diana in Jalan Kresna, off Jalan Legian which is a self-contained accomodation with 3 bedrooms and our own little pool. It was ok, as M and I still preferred our usual abode away from home at Villa Pelangi.

Now back to the food scene.....

For casual, cheap and chirpy local lunch, our favourite is Warung Bapu Dapa on Jl. Dyna Pura. This 24-hour cafe claims to serve the best "Sup Buntot" (Oxtail Soup) in town and we agree wholeheartedly. Other goodies include their wok-fried kang-kung and fresh Gado-Gado. When you're there quench it all down with the creamy Avocado & Chocolate shake.

Above: Gado-Gado from Warung Batavia

Another local warung gem, this time recommended by a friend was Warung Batavia. There is one outlet on Jl. Kerobokon but we were told to venture to the one at Jl. Kunti (after Bali Deli). The specialities are simply wonderful Nasi Goreng (fried rice) and Nasi Campur (white rice with chicken and vegetable dishes on the side).

For casual BBQ seafood with a seaside atmosphere and wanting to break away from the Jimbaran crowd, we dined at The Beach Hut in Echo Beach (Canggu). There is a wide selection of food to choose from - premium airflown beef or the local seafood fare. Each order comes with a salad buffet. Prices are very reasonable (Rp 90,000 for Seafood Platter for 2). To end your meal, try the gelato! And don't forget to bring something warm because the sea breeze can get quite chilly, as some of the girls have discovered in their little party dresses! Also note, on Sundays, you'll be entertained by a live band as you enjoy your grilled delicacies - definitely worth a visit.

Above: Tomato Tart with Goat's Cheese and Pumpkin from Cafe Warisan

Bali is never the same without our returns to Cafe Warisan for exquisite, reasonably priced French cuisine and the ever popular Trattoria for Italian fare on Jl. Oberoi. For fresh, value for money sashimi, you can depend on Ryoshi (Jl. Seminyak and other branches in the area). And for people watching with a live DJ that spins the island's best Cafe-Del-Mar type tunes, grab a seat for sunset drinks at the chic Ku De Ta.