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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!


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