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Sunday, September 30, 2012

A Date with Dean & Deluca

One of the good things about being on a course is the ability to go out and try places you'd not ordinarily get to try during lunch.

Today I paid a visit to Dean & Deluca at Orchard Central for some flap jacks!

At SGD18.00 it's a little pricey but well it's good to indulge one in a while. My biggest gripes were the flap jacks are not cooked on the spot and the coffee I ordered was served in a disposable cup (for dine in!!!)

If you’ve money to burn then yes I ‘d pay this place a visit, it’s one of those places to see and to be seen.  Food wise the quality is slightly above average, but the prices are a little too much for what I think you can get elsewhere.

Thursday, September 13, 2012

Head Job!

Ocean Fish Head Curry

Sometimes one feels lazy to cook. What better way to celebrate not cooking than by eating fish head curry (eyes and all)!

One of the better fish head curry places is Ocean Curry Fish Head at block 92 Lorong 3, Toa Payoh!

Friday, September 7, 2012

Milky Pork

Sin Ming Bakery / Cookhouse / Whateva


If you have 2 hours to kill and want to make yourself something totally scrumptious give this pork roast cooked in a milk bath recipe a try!  I was inspired to try making this after seeing it featured on one of Laura Calder’s shows: French Food at Home.


Cooking pork in milk makes sense; the milk helps accentuate and further enhances the sweetness of the pork.  The end result of this two hour milk bath is a tender and juicy hunk of pork that begs to be eaten.  The heady aroma of the milk infused with the butter, rosemary, onion and bay leaf make for a rich velvety gravy.


  • 1 boned pork roast, about 3 pounds/1.5 kilograms
  • 4 to 6 garlic cloves, peeled and cut into slivers
  • Salt and pepper
  • 2 tablespoons butter
  • 1/2 onion
  • 1 carrot
  • 2 large rosemary branches
  • 2 bay leaves
  • 4 cups milk
  • A generous handful chopped fresh chives and/or parsley, for garnish


  1. Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go
  2. Rub the meat all over with salt and pepper
  3. Heat the oven to 160ºC
  4. Melt the butter in a deep, lidded casserole, and brown the meat well on all sides
  5. Add the onion, carrot, and herbs to the pot
  6. Pour over the milk, and bring to a simmer on the stovetop
  7. Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once
  8. Remove the meat from the pot and wrap in foil to keep warm
  9. Remove the herbs, carrot, and onion and discard
  10. The cooking juices will be curdled – ugly – but this is how they’re meant to be
  11. Boil down to about a cup/250 ml and purée with an immersion blender
  12. Carve the meat and arrange in a serving dish. Pour over the sauce, sprinkle with the chives and/or parsley


While waiting for this to cook, take the time to sit down and chill, you know what they say, all good things come to those who wait.  Believe me when you open up the oven after the first hour to turn the pork you are tempted to eat it straight away, it smells oh so good!

I accompanied my pork with some sautéed French beans, oven roasted yellow zucchini, carrots, corn and peas; a hearty yet simple meal.

Bon Appétit – Sidney


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