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Tuesday, December 29, 2015

Roe Roe Roe Your Boat


I love Hong Kong, for all its anarchy, crowded malls and thorogughfares it is a place I love going back to again and again. In the times between trips there there is one food dish that I miss the most: Prawn Roe Noodles (Har Zi Mee).

How wrong can you go with some freshly made egg noodles, mixed with a little sesame oil, soy sauce, oyster sauce and topped finally with spoonfuls of dried prawn roe?

Unfortunately prawn roe  has been very hard to come by in Singapore until recently. Armed with some Mee I imported back from Hong Kong and a bottle of Har Zi I was able to satisfy my craving once again!


So there you have it.. My mind (and tastebuds) were whisked away to Hong Kong for a few fleeting moments.

Monday, December 28, 2015

Christmas Comes But Once a Year

.. So recently I attended our office 'end of year celebration' the party rocked, food decent but when it came to dessert one of my colleagues said the Tiramisu was nice.. After taking a sample I beat my chest and said 'mine was better' (perhaps I had one glass of Prosecco too many) but I promised that I'd let the guys in the office try my Tiramisu before Christmas.

Without blowing my own trumpet after publicly announcing there was tiramisu in the fridge it was DEVOURED in 15 minutes!!!! Needless to say they were either:
1. Really really hungry 
2. The tiramisu was good

I'd like to think the latter! For those of you who are interested here's the recipe 

Tiramisu
500g mascarpone cheese
2 eggs (white separated)
2 packets of Italian ladyfinger
Coca Powder
1 Cup of Coffee (black)
4 tablespoons of cognac 
3 tablespoons of Cointreau 
3 tablespoons of Kahlúa

Directions
1.Whisk egg whites into soft peaks
2. Incorporate Cointreau, mascarpone and egg yolks together
3. Incorporate coffee, cognac and Kahlúa
4. Fold egg whites with mascarpone mixture
5. Dip Italian ladyfingers in coffee for the first layer
6. Add a 1-2cm layer of mascarpone
7. Dust with cocoa powder
8. Repeat steps 5 to 7
9. Refrigerate overnight 

And well that's all there is to it! Of course you can add more/less alcohol if you wish. Should you not be into alcohol substitute the Cointreau with orange zest!



Wednesday, August 5, 2015

Simple Sick People Food

Here's a simple recipe to whip up of you're feeling under the weather: 


All you do is take a chicken breast (skinless) a pinch of salt and a Pandan leaf and leave it to simmer for 20-30 minutes under low flame.
Meanwhile cook up some of your favourite pasta (I used organic pasta animals.. Cause I was just in the mood) and set aside in a bowl.
Take some Aiken tofu, slice and arrange it on top of the pasta. Remove the chicken and shred.
Top the tofu and pasta with the shredded chicken, further season the stock if desired and bring to a boil.
Finally pour the very hot stock on top of your chicken, tofu and pasta and hey presto.. Sick people food!

Ain't nothing too hard about that now!

Sunday, July 19, 2015

The Simplicity of Porridge

Porridge in my mind is a dish that is generally only eaten when you're sick. It's a bland concoction of watery soft rice with maybe some pork, fish or century egg.. Sounds familiar?

Well taking a visit to my usual post tennis haunt today one of my tennis buddies suggest we get the duck porridge, with a little trepidation I sheepishly agreed to a bowl.. What happened next was far from bland and boring!

Oh yes, come to papa

Aside from a bowl full of gruel and spoonfuls of sauce, this plate of heaven followed: duck deboned, hard boiled egg, liver, braised pork, two types of tofu and braised peanuts! A mini mountain for four hungry men!

Anything but bland!

After a little arranging on my part for the obligatory photo it was spoon and chopsticks in!

The rice as you would expect in porridge was soft and silky, coupled with the duck gravy and other bits of protein.. Yum!

Being a greedy lot one of them also ordered a bowl of yellow noodles, I'm not too much of angst of the yellow mee here in Singapore; it's a little too hard and chewy for my liking.

You can find this stall of goodness at Chuan Kee - Boneless Braised Duck, Block 150A Ghim Moh Temporary market

Friday, July 17, 2015

Back Alley Dining..


.. After an evening of getting reacquainted with my good friend 'Arthur' at one of the few places in Kuala Lumpur that serves a mighty grand pour of Guinness (Sid's funny enough) there was a call by one of the parties drinking for a late late late dinner.

To Arthur!

  What I love so much about Malayisa is the fact that you have a plethora of good food at almost anytime of the day. Malaysians I must say know their stuff when it comes to tasty food, find yourself a crowd of locals congregating by a back alley for food you know happy times for your tummy lie waiting.
Yummy yummy for my tummy!

Bumbung Nasi Lemak is no exception.
Located in Petaling Jaya is located at: Jalan 21/11b, Sea Park. Do not let the fact most of the tables sprawl out and down the back alley the Nasi Lemak is superb. From the light and mildly flavoured coconut/Pandan rice to the crisp and juicy spice infused fried chicken it doesn't get simpler (and better) than this! Oh and be sure your order yourself a side plate of sambal.. Ok next time I should also be sure to order an extra runny fried egg!

Oh hello beautiful!

From the time we got our table to when I realised I was on my last spoon full of
Rice I was wanting another plate.. "The elastic pants remember.. The elastic pants!" I refrained.. What a mistake! Now back in Singapore and writing this I'm hungry all over again!

Dam you tasty Nasi Lemak.. Dam you!

Tuesday, April 7, 2015

.. So I had a frustrating day in the office!

it was just one of those days; buried under a ton of emails, phone calls that never seemed to end 😓

Thought to myself.. Cook something.. You always feel better after cooking something, so a quick pit stop to the supermarket to pick up a veal loin, asparagus and some eggs.. 15 minutes later this happened:


Cooking it was simple enough.. Pan fry the asparagus in truffle oil season the veal with some Red Sea salt.. Sear in the pan for 2mins 30secs each side the fry the egg in the residual fat.


Told you it was easy!

Thursday, February 12, 2015

I'm No Potatoe!

Found myself at Outram Park and feeling a little peckish; so my friend and I were wondering where and what to eat when I suddenly thought of visiting the very much blogged about Potato Head Folk at  Keong Saik street.


Drink first eat later; always 'thirsty' we decided some fermented grapes were needed!


I ordered for myself the Honkey Tonk burger: buttermilk fried chicken in a bun


While the burger in itself was huge.. Sadly it fell short of the mark; it was too big for any normal human being to eat with their hands, the sauce and the coleslaw was a little excessive and over powering that I couldn't taste the chicken and there was a small puddle of juice + sauce on my tray I could have swam in it!


WaAay too thick for any mere mortal! I do have to say that the location itself is a nice place to chill out at; until someone decided to turn the volume of the music up loud, the staff were very very friendly! It's just a pity the burger didn't justify the amount I paid for it.. Oh well there was the wine and the company to compensate for that!

Monday, February 2, 2015

Gong Xi Gong Xi

Yes it's coming up to that time of the year again; celebration of the Chinese lunar new year. We move from one four legged animal (horse) to another (goat), this two legged animal however decided to sell pineapple tarts to those who are brave enough to try them.

All the ingredients used to make my tarts are made from scratch; no pineapple paste here thank you very much! Without divulging the exact recipe, here's what goes into my version of an age old Chinese New Year staple.

Pineapple 'paste': fresh pineapple (the first batch I used dole from the Philippines which gave a nicer colour an sweeter pulp, Malaysian pineapples can also be used), pandan, star anise, cinnon, sugar
Pineapple crust: flour, egg, milk powder and butter


Hand rolled base


Yes I even shape out the balls by hand, no machine used!


Dotting the "i's" and crossing the "t's"

Ready for baking 

Yes for a lucky few I even initialed their tarts


All ready for consumption: thanks @iamsuanc for the lovely picture!

Note I don't ever use any additives or preservatives in my tarts, so unless they're kept in the fridge they I bad after 2-3 left out!


Friday, January 16, 2015

Ramen Heaven - Haneda Airport

I love Japan.. I would have to say it's the vending machine capital of the world, you can literally buy anything and everything from a vending machine there.

In my last visit to New York I had the opportunity to have a short layover in Tokyo, so while I was there I had the chance to take in a 'snack' at Haneda airport.


Drop in your coins and volla you don't a dehydrated bowl of ramen but a token stating what you've ordered


Goodness in a bowl.. om nom nom!


I don't care the time of the day.. I'm always happy to be able to eat ramen!

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