tag:blogger.com,1999:blog-33672162326156961312024-03-14T00:19:29.702+08:00Cooking With Ah MakStuff anyone can cook... Home-styled recipes passed down through the generations + a little more.Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-3367216232615696131.post-22405882603342604242012-01-23T22:04:00.001+08:002012-01-23T23:52:28.398+08:00Chinese New Year Recipes Part 3 - Simple Garlic Steamed Prawns 蒜茸蒸中
蝦We are progressively getting stuffed to the brim with food! For dinner tonight one of the highlights was actually a very easy dish of steamed prawns drizzled in aromatic garlic oil, spring onions and XO sauce. Mom taught me this years ago but I've added my own twists since..<br />
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Dad bought some gorgeous, large Australian prawns from the wet market so i decided to keep the prearation simple to bring out the prawns' flavour.<br />
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Garlic Steamed Prawns 蒜茸蒸中蝦<br />
serves 3-4<br />
<br />
Ingredients<br />
Prawns, large (roughly 15 pcs) 600g incl shell<br />
Garlic, grated or finely chopped 6pcs<br />
Spring onions, finely chopped 2-3 stalks<br />
Corn starch 1 tsp<br />
Salt 1/2 tsp<br />
Oil 3 Tbsp<br />
XO Sauce 1 tsp<br />
<br />
Directions<br />
1. Wash and de-vein prawns. You can choose to keep the heads or remove them like i did (great for making seafood stock!). <br />
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2. You can lay out the prawns on a dish anyway you like, but in my case i like to do them "scorpion" style not just because i think it looks more impressive, but for practical reasons. This way after the prawns are cooked the shape holds and keeps seasoning in place (see photos and you'll know why!). Here's how - lay prawn on cutting board sideways, curled and gently slice prawn into half, leaving the top and tail ends connected. Flip tail end over, carefully pull through the hole in the centre and voila! Lay neatly on dish. <br />
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3. Lightly sprinkle corn starch over prawns and spread out evenly. Set aside.<br />
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4. In a lightly heated pan, add oil and saute garlic until very mildly golden brown. Note that if you grated the garlic this process happens much sooner and you need to keep stirring quickly to avoid burning the garlic. Add in salt, stir in XO Sauce and remove from heat.<br />
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5. Sprinkle spring onions over prawns, then evenly spoon hot garlic oil mixture over prawns. I love the sizzling sound when the oil hits the spring onions!<br />
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6. Prepare for steaming! In a wok, add hot water and bring to a bubbly boil. Even better if you have a steamer but I do it the old-fashioned way. Place dish on steaming rack and steam on medium heat for 5-7 minutes depending on the thickness of your dish. Once done, carefully lift lid and make sure no water droplets fall into the dish. <br />
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7. Serve immediately, and if you like, just a very small dash of soy sauce on top.<br />
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This is extremely easy, quick and minimal preparation time! You can actually add much more oil to fry the garlic, then drain off the excess oil through a fine mesh and keep it covered for future use! Think vegetable stir-fry or even over steamed fish!<br />
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Eat up!<br />
<br />
Official Photographer - Dad (very dedicated!!)<br />
Sous Chef - Jack <div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-mHowt4yZxho/Tx16ju72FGI/AAAAAAAAENE/7IL5nlXhvTo/s640/blogger-image--1503122546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-mHowt4yZxho/Tx16ju72FGI/AAAAAAAAENE/7IL5nlXhvTo/s640/blogger-image--1503122546.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-d-syR4PGRK4/Tx16kT7ZysI/AAAAAAAAENI/CFmlm9w28b0/s640/blogger-image-1230246759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-d-syR4PGRK4/Tx16kT7ZysI/AAAAAAAAENI/CFmlm9w28b0/s640/blogger-image-1230246759.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-pB8eoD7v5EQ/Tx16kyA6lBI/AAAAAAAAENU/3ruDeYWK6ag/s640/blogger-image-1783437937.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-pB8eoD7v5EQ/Tx16kyA6lBI/AAAAAAAAENU/3ruDeYWK6ag/s640/blogger-image-1783437937.jpg" /></a></div>Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com1tag:blogger.com,1999:blog-3367216232615696131.post-90889756044998050412012-01-23T12:18:00.001+08:002012-01-23T16:01:46.079+08:00Chinese New Year Recipes for Reunion Dinner 2012 Part 2 - Braised BeefBrisket and White Radish in Chu Hau Sauce 柱候燜牛腩Next on the menu was a Hong Kong classic - Braised Beef Briskets in Chu Hau Sauce! You can have this dish on its own, or add this to cooked noodles for a complete meal!<br />
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<strong>Mom's Braised Beef Brisket and White Radish in Chu Hau Sauce 柱候燜牛腩</strong><br />
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Ingredients<br />
Beef Brisket, cut into 2 inch cubes 800g<br />
White Radish, cubed 1pc<br />
Lee Kum Kee Chu Hau Sauce 柱候醬 1 Tbsp<br />
Rock Sugar 冰糖 30g<br />
Ginger 4 thin slices<br />
Garlic clove, grated 1pc<br />
Star Anise 1pc<br />
Soy Sauce 2 Tbsp<br />
Sugar 1 tsp or to taste<br />
Salt 1 tsp<br />
Oil 2 Tbsp<br />
Water 1 1/2 cup<br />
Oyster Sauce 1 Tbsp<br />
Shaoxing Wine (or any rice wine) 1 Tbsp<br />
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Directions<br />
1. Bring a pot or a deep pan to med-high heat. Saute ginger slices in about 1 Tbsp of oil, add salt and radish cubes, half of the rock sugar and allow to cook in its own juices for 10 mins or until radish is soft and cooked through. Remove from heat and set aside. Keep the juices too!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JhHOhdw1xzQ/Tx0Pg6VH0uI/AAAAAAAAEMc/YbMVwtBC4Ik/s1600/IMG_2563.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" nfa="true" src="http://4.bp.blogspot.com/-JhHOhdw1xzQ/Tx0Pg6VH0uI/AAAAAAAAEMc/YbMVwtBC4Ik/s400/IMG_2563.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That little brown lump in the centre is the Rock Sugar</td></tr>
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2. Bring the pot to med-high heat again, add 1 Tbsp oil and pan fry Beef Brisket pieces until lightly golden brown. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zrPoXVICkL8/Tx0P5_THfYI/AAAAAAAAEMk/3tiPcAuYZ-o/s1600/IMG_2568.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" nfa="true" src="http://4.bp.blogspot.com/-zrPoXVICkL8/Tx0P5_THfYI/AAAAAAAAEMk/3tiPcAuYZ-o/s400/IMG_2568.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Searing the briskets...so succulent~</td></tr>
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3. At this stage, depending on hour fatty your beef is, you may wish to remove the meat from the pot, pour away the excess oil and rinse beef once through in hot water before returning the beef to heat. <br />
4. Sprinkle in Shaoxing Wine,let it sizzle and stir in Chu Hau Sauce. Add 1 cup water and adjust amount as needed depending on the depth of your pot, making sure that the beef is just submerged. Add remaining Rock Sugar, and grated garlic. Bring to a boil and reduce heat to medium, cover with lid and let simmer for 45 mins to an hour, adding only small amounts of water as needed to prevent from drying out completely. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-yr1Jy2hfPsQ/Tx0QkKxw0HI/AAAAAAAAEM0/SE6kPLDZ5jk/s1600/IMG_2571.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" nfa="true" src="http://4.bp.blogspot.com/-yr1Jy2hfPsQ/Tx0QkKxw0HI/AAAAAAAAEM0/SE6kPLDZ5jk/s400/IMG_2571.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The beauty of this Mircoplane grater is that it immediately releases the aroma, but leaves no smelly fingers!</td></tr>
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5. After an hour, the sauce should have significantly reduced to a thick, dark, caramelised mixture. Add in cooked radish and its juices to the pot, add 1/2 cup water. Add oyster sauce, soy sauce, sugar to taste, and serve.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_Z5hDzq0mQw/Tx0Ql-SEvwI/AAAAAAAAEM8/g5tZvzUj76g/s1600/IMG_2577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" nfa="true" src="http://1.bp.blogspot.com/-_Z5hDzq0mQw/Tx0Ql-SEvwI/AAAAAAAAEM8/g5tZvzUj76g/s400/IMG_2577.JPG" width="300" /></a></div>
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We loved the intense flavour and how the radish soaked up all the beefy goodness!<br />
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Eat up!<br />
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<br />Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0tag:blogger.com,1999:blog-3367216232615696131.post-82541427752851083012012-01-22T21:18:00.002+08:002012-01-23T15:58:57.736+08:00Chinese New Year Recipes for Reunion Dinner 2012 Part 1 - Soy SauceChicken 䜴油雞As promised, i will post more of our favourite recipes especially over this Chinese New Year since I am back in Hong Kong and home with the Maks. Jack (the younger Ah Mak) and I have vowed to cook up a storm this trip home and already we have planned the meals for the next few days, albeit simple dishes. We are of course working under very close supervision from mom who ensures we follow every step closely when it came to Por Por's recipes!<br />
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Menu for tonight:<br />
- Soy Sauce Chicken<br />
- Braised Beef Brisket with Radish<br />
- Stir Fried giant Kailan stalk<br />
- Yellow Cucumber Soup<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CkplOcgkc_Q/TxxIk1ZeJCI/AAAAAAAAEMU/mCbngjye3oo/s1600/IMG_2574.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" nfa="true" src="http://4.bp.blogspot.com/-CkplOcgkc_Q/TxxIk1ZeJCI/AAAAAAAAEMU/mCbngjye3oo/s400/IMG_2574.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
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First up is our favourite Soy Sauce chicken! According to mom, this works best with fresh chicken, not frozen, which up till recently is still readily available in HK, and the outcome is often more flavourful than what we could get in Singapore. However I believe that this will still work well with Sakura or Kampung chicken which i have yet to try, so if anyone does so before I do, let me know how it tasted!<br />
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<strong>Por Por's Soy Sauce Chicken 䜴油雞</strong><br />
Serves 4-6<br />
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Ingredients<br />
Chicken, whole approx 1.5kg<br />
Sugar 4-5 Tbsp<br />
Garlic cloves, peeled 2pcs <br />
Star Anise 1pc<br />
Spring Onion, cut in 3 inch sections, 2 stalks<br />
Soy Sauce 3/4 cup<br />
Water 1/2 cup<br />
Oil 2 Tbsp<br />
Shaoxing Wine 3 Tbsp<br />
Ginger, finely grated or chopped 1 Tbsp<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-z6HYTh_YzGE/TxxEZ2a-R4I/AAAAAAAAEK8/CNJNeboxS0o/s1600/IMG_2541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" nfa="true" src="http://4.bp.blogspot.com/-z6HYTh_YzGE/TxxEZ2a-R4I/AAAAAAAAEK8/CNJNeboxS0o/s400/IMG_2541.JPG" width="400" /></a></div>
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Directions<br />
1. Mix grated ginger in shaoxing wine. This will be used as a rub for the chicken<br />
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<a href="http://2.bp.blogspot.com/-Nsr8KEC-qbA/TxxEGADQe4I/AAAAAAAAEK0/xiiDRzuW2DU/s1600/IMG_2548.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" nfa="true" src="http://2.bp.blogspot.com/-Nsr8KEC-qbA/TxxEGADQe4I/AAAAAAAAEK0/xiiDRzuW2DU/s400/IMG_2548.JPG" width="400" /></a></div>
2. Wash and drain whole chicken, pat dry with kitchen towel. If your whole chicken comes with liver and gizzards, do the same as well. <br />
3. Brush ginger wine (or rub with your hands, though gloves recommended unless you wanna smell of ginger) thoroughly, coating the outer shell as well as the insides and gizzards/ liver<br />
4. Next, you basically try to simulate a rotissierie, in a wok, so have a pair of thongs or wooden spoon ready! In a hot wok, add the oil and saute garlic cloves. Carefully place chicken into the wok (thongs/ wooden spoon holding on to the insides...) and leave to pan fry on one side till golden brown. Repeat the same on all 4 sides till evenly coloured. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bHf0X_ezW9Q/TxxEuqP29ZI/AAAAAAAAELE/wWfzAvTj_Rc/s1600/IMG_2549.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" nfa="true" src="http://2.bp.blogspot.com/-bHf0X_ezW9Q/TxxEuqP29ZI/AAAAAAAAELE/wWfzAvTj_Rc/s400/IMG_2549.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See how little oil it requires... enough fats on the skin!</td></tr>
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5. Sprinkle 3 Tbsp of the soy sauce over the chicken, while rotating the chicken briefly. Then add remaining soy sauce, water, sugar, spring onion, star anise and bring to a boil. <br />
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<a href="http://4.bp.blogspot.com/-xjj4058I6lM/TxxE1aj6CMI/AAAAAAAAELM/NSB4jgj-nLw/s1600/IMG_2551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" nfa="true" src="http://4.bp.blogspot.com/-xjj4058I6lM/TxxE1aj6CMI/AAAAAAAAELM/NSB4jgj-nLw/s400/IMG_2551.JPG" width="400" /></a></div>
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6. Scoop some of the sauce into the inside of the chicken. Cover with lid and on medium to low heat allow to simmer for 15 mins, then turn chicken over and repeat for another 15 mins. Pierce chicken thigh to check that meat is cooked and juices are clear. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-GmaimOq8x1I/TxxGyc-nOmI/AAAAAAAAEL0/f0Oz_86gL3E/s1600/IMG_2561.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" nfa="true" src="http://1.bp.blogspot.com/-GmaimOq8x1I/TxxGyc-nOmI/AAAAAAAAEL0/f0Oz_86gL3E/s400/IMG_2561.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the meatiest part of the chicken</td></tr>
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7. Leave chicken to cool before chopping up into pieces to serve. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lKLT-kHIzFM/TxxHEyoUZpI/AAAAAAAAEL8/K7g4Wj1leec/s1600/IMG_2562.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" nfa="true" src="http://2.bp.blogspot.com/-lKLT-kHIzFM/TxxHEyoUZpI/AAAAAAAAEL8/K7g4Wj1leec/s400/IMG_2562.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Love the beautiful brown colour! Next time I will be gentler and not tear the skin!</td></tr>
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8. To prepare gravy, remove surface oil from the sauce used to cook chicken, bring sauce back to heat, simply add 1 tsp cornstarch to thicken slightly and pour over cut chicken pieces. (the lazy alternative is just to pop the sauce in microwave, minus the cornstarch, and voila!)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-25zl5jsYKNs/TxxIiaIwzDI/AAAAAAAAEMM/w7Cw2Ttjq1A/s1600/IMG_2575.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" nfa="true" src="http://1.bp.blogspot.com/-25zl5jsYKNs/TxxIiaIwzDI/AAAAAAAAEMM/w7Cw2Ttjq1A/s400/IMG_2575.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think it doesn't look half bad :)</td></tr>
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<br />Got the thumbs up from the family on this dish, though really need to brush up on knife skills with chopping up the chicken!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-guJ29RsaoVA/TxxIfGoIL6I/AAAAAAAAEME/8wR8jAqWsAY/s1600/IMG_2560.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" nfa="true" src="http://4.bp.blogspot.com/-guJ29RsaoVA/TxxIfGoIL6I/AAAAAAAAEME/8wR8jAqWsAY/s400/IMG_2560.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jack and his psycho murderer look...</td></tr>
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Eat up!<br />
Official Photographer - Mom<br />
Sous Chef - JackAh Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com4tag:blogger.com,1999:blog-3367216232615696131.post-18467935128197217362012-01-21T12:33:00.001+08:002012-01-22T08:59:56.356+08:00Long Hiatus...This blog has been dormant for over a year now, since my last entry was as far back as Oct 2010, but quite on the contrary, life in 2011 had been full of ups and downs, both on the work and personal fronts!<br />
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For one, Ah Mak had not been cooking quite as much as she would have liked, but rather, her oven and endurance had been put to the test as baking went on overdrive last year! From cakes, cupcakes and a bit of both! I was amazed how many orders i received just by posting photos of my finished works on facebook.<br />
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Thankyou to all my lovely friends and new found friends for their support and the many opportunities to put my creativity to the test!!<br />
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For 2012, my resolution is to be much more active in sharing my love for cooking and baking, and also try to set up a proper website so that it is easier to take orders and properly showcase Frostings (that is the name i have in mind for now... Happy to hear any feedback!)<br />
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Will definitely blog again soon, since its chinese new year once more and i would love to share some healthy home cooking recipes!<br />
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Till then, gong xi fa cai!!!<div class="separator"style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-jVZZdXxxrm8/Txtfhc0LxrI/AAAAAAAAEKc/SHEl1GvV_7o/s640/blogger-image--1864292868.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-jVZZdXxxrm8/Txtfhc0LxrI/AAAAAAAAEKc/SHEl1GvV_7o/s640/blogger-image--1864292868.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-v-Y9YqUOnIs/Txtfh-ybGlI/AAAAAAAAEKg/iR7h1v8edTI/s640/blogger-image-99165665.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-v-Y9YqUOnIs/Txtfh-ybGlI/AAAAAAAAEKg/iR7h1v8edTI/s640/blogger-image-99165665.jpg" /></a></div><div class="separator"style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-eAQqmGIC7Cs/TxtfigyL9NI/AAAAAAAAEKo/3pyBAMvASa4/s640/blogger-image-1797958415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-eAQqmGIC7Cs/TxtfigyL9NI/AAAAAAAAEKo/3pyBAMvASa4/s640/blogger-image-1797958415.jpg" /></a></div>Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com1tag:blogger.com,1999:blog-3367216232615696131.post-37846522028627968802010-10-23T23:31:00.003+08:002010-10-23T23:56:58.278+08:00Review: Tampopo Restaurant @ Liang Court - Japanese Ramen with a Beefy Twist!I apologise for not posting this entry sooner. That's because everytime I visited Tampopo since the start of this month where they have the Beef Soup Stock Ramen/ Udon promotion, I have been too anxiously slurping up my noodles to remember to take photos!<br />
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By now you'd know that I'm addicted to Ramen. Tampopo has always been well known for their Black Pig Shabu Shabu Ramen, but from now till <b>7 Nov 2010</b> (not much time left!!) they have launched a series of ramen and udon that has a beef bone soup base instead of the conventional Tonkotsu (pork-bone soup) ones.<br />
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Being spoilt for choice with ramen joints sprouting everywhere in Singapore, this has been a welcomed (and very pleasantly surprising) change. I have gone to Tampopo for their Rich Beef Udon (below) 3 times this month, and also got Kays to order their Original Beef Ramen so that I could steal some of that too!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/TMLrXPvVZcI/AAAAAAAAEIw/YnTxyZz1Lk0/s1600/IMG00243-20101019-2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/TMLrXPvVZcI/AAAAAAAAEIw/YnTxyZz1Lk0/s400/IMG00243-20101019-2017.jpg" width="400" /></a></div><div style="text-align: center;">Rich Beef Nabe-udon </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">On arrival, the lovely rich aroma of the beef stock filled the air, somewhat like an oxtail stew. The sheen of the soup came from the glorious beef collagen (good for skin!) and because it's all scalding hot, I quickly spooned over the soup onto the raw egg so that the top portion gets semi-cooked too. The thinly sliced beef is nothing short of expectations, with marbled fats lining the edges and perfectly cooked. You are forced to slurp the soup ever so gently because of the heat, but that's how you would best savour it anyway! It's been a while since I tasted something that made my eyes open wide with glee, and in Kays' words - made me want to 跑沙滩 (translated: run along the beach in slow motion)... Not sure what I mean? </div><div style="text-align: left;"><br />
</div><div style="text-align: center;">http://www.youtube.com/watch?v=hHBMl7KSmc0 </div><div style="text-align: left;"><div style="text-align: center;"><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/hHBMl7KSmc0?fs=1&hl=en_US&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/hHBMl7KSmc0?fs=1&hl=en_US&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></div></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/TMLrsQngJII/AAAAAAAAEI0/MpTYakZ-l7g/s1600/IMG00240-20101019-2011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/TMLrsQngJII/AAAAAAAAEI0/MpTYakZ-l7g/s400/IMG00240-20101019-2011.jpg" width="400" /></a></div><div style="text-align: center;">Original Beef Ramen - Shio flavour<br />
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</div><div style="text-align: left;">Kays' Original Beef Ramen uses a similar soup base, but unlike my claypot version which boils and thickens the soup, it is lighter but just as tasty. This one comes with a couple of slices of pan-fried steak, which is succulent and sweet, and sticks of chewy Konnyaku that we're familiar with in Oden. The ramen series also feature Miso, Kimuchi and Wasabi flavours which I have yet to try. If anyone has any feedback on these, do let me know please! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Remember, it's till 7 Nov so there's not much time left! Not sure if their other outlets under the Tampopo family (such as Tarafuku @ 313 Somerset) has the same promotion, but I'm sure the Liang Court and Takashimaya branches definitely has it, so hurry! Hopefully enough people love this as much as I do and Tampopo makes this a permanent menu item! *fingers crossed*</div><div style="text-align: left;"><b><br />
</b></div><div style="text-align: left;"><b>9 out of 10<a href="http://www.blogger.com/goog_2029746233"><br />
</a></b></div><div style="text-align: left;"><a href="http://www.cfc.com.sg/"><b>Tampopo Restaurant</b></a></div><div style="text-align: left;"></div><div style="text-align: left;">177 River Valley Road</div><div style="text-align: left;">#01-23/24 Liang Court Shopping Centre</div><div style="text-align: left;">Tel: +65 6338-3186</div><div style="text-align: left;">Opening Hours: </div><div style="text-align: left;">Daily 11:30am - 10:30pm</div><div style="text-align: left;"></div><div style="text-align: left;">391 Orchard Road</div><div style="text-align: left;">#B2-33 Takashimaya Shopping Centre </div><div style="text-align: left;">Tel: +65 6235 2318 </div><div style="text-align: left;"><div style="text-align: left;">Opening Hours: </div><div style="text-align: left;">Daily 11:00am - 10:00pm</div></div><div style="text-align: left;"></div></div>Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0tag:blogger.com,1999:blog-3367216232615696131.post-38055202382537055652010-10-10T22:15:00.000+08:002010-10-10T22:15:23.147+08:00Review: Ippudo Tao @ UE SquareThis post has been long overdue, but nonetheless... here goes~<br />
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Ippudo Tao (the new branch of <a href="http://www.ippudo.com.sg/">Ippudo</a> @ Mandarin Gallery) has now been opened for about 2 months at UE Square along Mohammed Sultan, River Valley. I was really excited when they were still renovating a few months before that because we'd no longer have to fight the long queues at their flagship store in Orchard, and still get to taste their gorgeous ramen. I can now officially say that <a href="http://cookingwithahmak.blogspot.com/2010/01/ippudo-ramen-ah-maks-must-try-list.html">Singapore's best ramen</a> are all within 1km radius of my workplace! Yeah!!<br />
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More about Ippudo Tao. This branch is so named because of their tie up with the Japanese Drum performance group Tao. The group doesn't actually perform here, but their live shows are screened at the restaurant.<br />
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Menu-wise, while Ippudo @ Mandarin Gallery has only 2 main flavours - Shiro (white) and Aka (Red), Ippudo Tao's range is slightly different. Here, "Shiro" is still on its menu as the main offering - basically the original Hakata-styled milky pork bone soup base (Tonkotsu) paired with white skinny noodles, cooked to the desired firmness.<br />
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In addition to the above there is also a new "Aka" which is different from the one at the original branch (see pic below). This Aka consists of a Tonkotsu base with Miso paste, stir-fried minced pork as its toppings, plus it is paired with CURLY, skinny noodles (kinda like instant noodles appearance-wise).<br />
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Finally, my personal favourite is the new "Kuro" (black), which like <a href="http://cookingwithahmak.blogspot.com/2010/04/review-nantsuttei-ramen-parco-millenia.html">Nantsuttei</a>, is Shiro with Oomph - topped with the Aromatic garlic Mayu (black garlic oil) and is served with yellow thick noodles. After trying all 3 types, I now regularly order the Kuro BUT substitute with the Shiro skinny noodles. The staff usually gets a bit confused and tells me it can't be customised, but they will always do it for you once they get confirmation from the manager. Just my personal preference! :) <br />
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<span id="goog_569722254"></span><span id="goog_569722255"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/TLG-apmiafI/AAAAAAAAEIg/3CszwyiLQyY/s1600/IMG_0198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/TLG-apmiafI/AAAAAAAAEIg/3CszwyiLQyY/s400/IMG_0198.JPG" width="300" /></a></div><div style="text-align: center;"> Aka Tamago Ramen $17 ($15 for just ramen without the half-boiled egg)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/TLG_L_15BMI/AAAAAAAAEIk/CgviV_LnmCM/s1600/IMG_0197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/TLG_L_15BMI/AAAAAAAAEIk/CgviV_LnmCM/s400/IMG_0197.JPG" width="300" /></a></div><div style="text-align: center;">Gyoza with "skin"!</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Like their first outlet, consistency (especially the tamago done-ness) is still sometimes an issue, but they usually get it right. Also for a few extra dollars, you can turn it into a set lunch that includes a salad, gyoza and a soft drink!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">From the time that they've opened, the menu has vastly expanded to include a whole host of izakaya items such as yakitori and kushiage. I'd strongly recommend their fried lotus root chips - a surprisingly light but yummy accompaniment to a happy hour beer (or Coke in my case!). </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Business has been brisk, supported by many of my colleagues and the place is also filled in the evenings. Roadside parking is now a challenge again along Mohd Sultan Road, so be warned! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Of course it's in <a href="http://cookingwithahmak.blogspot.com/2010/01/ippudo-ramen-ah-maks-must-try-list.html">Ah Mak's Ramen Must Try List</a>! *SLURP*</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>9 out of 10</b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><a href="http://www.ippudo.com.sg/index.php">Ippudo TAO</a> </div><div style="text-align: left;">207 River Valley Road</div>#01-55/56<br />
UE Square<br />
Singapore 238275<br />
<div style="text-align: left;">Tel: +65 6887-5315</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Opening Hours:</div><div style="text-align: left;"><b>Mondays to Thursdays</b><br />
11am-3pm<br />
5pm to midnight<br />
(Last order at 10pm) <br />
<b>Fridays to Saturdays</b><br />
11am to 3pm<br />
5pm to 2am <br />
<b> Sundays</b><br />
11am to 11pm<br />
(Last order 10pm) </div>Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0tag:blogger.com,1999:blog-3367216232615696131.post-53121012423238977542010-09-25T11:15:00.000+08:002010-09-25T11:15:08.390+08:00I'm the Bakezilla!It's been a long time since I last blogged - mainly because almost all weekends over the past couple of months had been fully occupied with baking and cake decorating.<br />
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Aside from fulfilling orders for a few friends, Cor & I have also recently completed the PME Professional Diploma - Sugar Paste Module @ <a href="http://www.b-i-y.com/">Bake-it-Yourself</a>, which helped to improve our sugar crafting skills given that I've really been self-taught so far, and saved lots of time and heartache spent to trial and error on my own. The course itself was rather intense, because it takes up a significant amount of time for each class, but we all took away some valuable knowledge, and made a few great friends! <br />
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So here are some of my creations during the course:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/TJ1edXbg7pI/AAAAAAAAEIY/ypCDQcqzkuE/s1600/IMG_0193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/TJ1edXbg7pI/AAAAAAAAEIY/ypCDQcqzkuE/s400/IMG_0193.JPG" width="300" /></a></div><div style="text-align: center;">Fruit/ Picnic Basket Cake </div><div style="text-align: center;">This cake was decorated with Frannie in mind as I brought this to her farewell party that evening. The theme was ER (Emergency Room) so I thought the "Fruit basket" may be apt. She is originally from the Philippines, and hence the smiley mango!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/TJ1eanSJqII/AAAAAAAAEIU/VWivckEyRgU/s1600/IMG_0212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/TJ1eanSJqII/AAAAAAAAEIU/VWivckEyRgU/s400/IMG_0212.JPG" width="328" /></a></div><div style="text-align: center;">In this class we learnet more about patchwork cutters, embossers as well as how to create a fabric effect. Had some time to spare so decided to play with lustre dusts and butterflies</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/TJ1d1ZmfM1I/AAAAAAAAEIE/EfOcuHIq4KI/s1600/IMG_0240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/TJ1d1ZmfM1I/AAAAAAAAEIE/EfOcuHIq4KI/s400/IMG_0240.JPG" width="302" /></a></div><div style="text-align: center;">For our final project we were asked to create a tiered wedding cake. My theme was a little more Art Deco but didn't have enough time to finish up (because I encountered problems on the baking stage which took up way too much time!) </div><div style="text-align: center;">I'm not totally happy with the outcome but I've definitely learnt lots from this project!</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">So after taking a week off at the end of the course, it was back to baking for friends again! First up was Cupcakes for Tiff's boys as Teacher's Day gifts:</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/TJ1eLYs1YNI/AAAAAAAAEIQ/mVQODNFPLnw/s1600/IMG_0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/TJ1eLYs1YNI/AAAAAAAAEIQ/mVQODNFPLnw/s400/IMG_0230.JPG" width="400" /></a></div><div style="text-align: center;">Vanilla Butter Cupcakes with Chocolate Buttercream</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/TJ1eGuzEocI/AAAAAAAAEIM/tVA1Lr47FuQ/s1600/IMG_0236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/TJ1eGuzEocI/AAAAAAAAEIM/tVA1Lr47FuQ/s400/IMG_0236.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div>And my most challenging project to date was for little Ian's 3rd Birthday - a 3D Mickey Mouse Clubhouse Cake! It took lots of planning especially around the architectural setup, some physics as well as making sure that from a design angle it actually resembled the MM Clubhouse!<br />
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This is what the real toy looks like:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/TJ1lrUk969I/AAAAAAAAEIc/nGtvWKmAKD8/s1600/MM+clubhouse+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/TJ1lrUk969I/AAAAAAAAEIc/nGtvWKmAKD8/s320/MM+clubhouse+2.jpg" width="320" /></a></div>And my finished product (Mickey, Pluto and Goofy figurines were provided by the birthday boy's parents):<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/TJ1dyLCywjI/AAAAAAAAEIA/dFuT7o6kK1Y/s1600/IMG_0251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/TJ1dyLCywjI/AAAAAAAAEIA/dFuT7o6kK1Y/s400/IMG_0251.JPG" width="303" /></a></div><div style="text-align: center;"> Ah Mak's Mickey Mouse Clubhouse Cake</div><div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/TJ1dt25JTYI/AAAAAAAAEH4/iFIHgIVPk2c/s1600/IMG_0249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/TJ1dt25JTYI/AAAAAAAAEH4/iFIHgIVPk2c/s400/IMG_0249.JPG" width="371" /></a></div><br />
I was so glad that things turned out alright in the end, because there was some major cake drama in the morning where the weight of the head and hand couldn't hold due to the overnight humidity change! I had to redo some parts on the spot under lots of time pressure.<br />
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It felt amazing though, to see little Ian playing with the cake thinking that it's the real clubhouse! hehe...<br />
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I can feel that with each project, I'm "levelling up" like in RPG games (sorry the geek in me is speaking)! More coming up this month, so watch this space! <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com2tag:blogger.com,1999:blog-3367216232615696131.post-12077056378433121572010-08-16T02:17:00.001+08:002010-08-16T02:18:41.938+08:00Review: Imperial Treasure Windows of Hong Kong @ TripleOne SomersetNewly opened at TripleOne Somerset (formerly the Singapore Power Building) is another bunch of Imperial Treasure outlets. This latest threesome consists of Imperial Treasure Bakery, Steamboat Restaurant as well as Windows of Hong Kong (let's call it WHK for short). I've been back at WHK twice now and been raving to friends and family since - its 4 treasures rice set (四寶飯) has been my favourite thing in the past couple of weeks. <br />
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This dish is extra special to me because of the memories I have back in HK when I was probably around 7 or 8 years old - whenever my grandfather used to work late and couldn't make it home for dinner in time, he would always buy food back and Jack & I would get all excited because that meant supper time for us! We'd grab our kiddy personalised bowls + chopsticks and he'd always share his food with us, despite having not that much in the first place. I still vividly remembered the wonderful texture and fragrance of bits of salted egg yolk mixed with steamed rice. Those were the days where life's simplest things makes you happy..<br />
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At $7.00, I found this set extremely good value-for-money given its location - the rice was topped with a chicken wing, slices of succulent, juicy Char Siew, marinated octopus slices, and of course half a salted egg and drizzled with seasoned soy sauce. As a set the rice is accompanied by a choice of either a hot coffee/tea or soup of the day. For the soup, one can choose between a chinese or "western" style, I'd usually go for their chinese double boiled soup. As a Cantonese, I really miss having soup since I've been busy with work there's hardly time to prepare your own, so this is a great way to satisfy my cravings for flavourful, nourishing soup!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/TGggM-rBkuI/AAAAAAAAEBY/YXtBiFpkylc/s1600/IMG_0189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/TGggM-rBkuI/AAAAAAAAEBY/YXtBiFpkylc/s400/IMG_0189.JPG" width="300" /></a></div><div style="text-align: center;">Four Treasures Rice Set with Fuzzy Melon & Octopus soup (四寶飯+節瓜章魚湯) - ok the name may not sound enticing, but think of it as winter melon soup with oomph!</div><br />
Jack insists that the Baked Pork Chop Rice was also worth a re-visit and XQ loved it as well:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/TGggPQmsqpI/AAAAAAAAEBg/Bew2_QT_oBw/s1600/IMG_0190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/TGggPQmsqpI/AAAAAAAAEBg/Bew2_QT_oBw/s400/IMG_0190.JPG" width="400" /> </a></div><div style="text-align: center;">XQ's Baked Pork Chop Rice Set 焗豬排飯+節瓜章魚湯 ($8.50)</div><div style="text-align: center;"><br />
</div>While this is still slightly inferior compared to the likes of Maxim's and Cafe de Coral in HK, it's one of the most authentic eateries here in terms of HK style fast food, and at those prices, I'm definitely going back regularly! And I'm dying to try their steamboat branch - will plan for it this week~!<br />
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<b>8.5 out of 10</b> <br />
Imperial Treasure Windows of Hong Kong <br />
111 Somerset<br />
#01-K1/24/25<br />
TripleOne Somerset<br />
<span class="post-author vcard"></span> <span class="post-author vcard"></span>Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com4tag:blogger.com,1999:blog-3367216232615696131.post-44867009096343717102010-08-10T00:14:00.001+08:002010-08-10T00:16:18.874+08:00Review: Good, hearty Breakfast @ Restoran Win Heng Seng - Jalan Imbi, Kuala LumpurKays & I were back in his hometown KL over the weekend for brother-in-law Yew & ST's wedding celebration. It was an extremely short trip so we've not been able to cover much grounds on the food front. I still have on my list Soo Kee KL Hokkien Mee & Beef Hor Fun, Klang Bak Kut Teh, SS2 Mi Goreng special!! Unfortunately these are all located very far from one another so I will probably take a few trips to fulfill them all.<br />
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One of the Woo-boys' comfort food is the Pork Ball Noodle Soup, and Yew brought us specially to Win Heng Seng coffeeshop @ Jalan Imbi which is one of the better known stalls in KL. <br />
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If you're staying in the KL city area, this place is just a short walk/ cab ride around the corner from Jalan Bukit Bintang. This coffee shop is located prominently at the corner of Jalan Imbi, next to an open air carpark in the day (that magically transforms to even more food stalls by night) so it's hard to miss.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/TGAaMjLnmzI/AAAAAAAAEBA/msEG4YTdNp4/s1600/IMG_0117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/TGAaMjLnmzI/AAAAAAAAEBA/msEG4YTdNp4/s400/IMG_0117.JPG" width="300" /></a></div><div style="text-align: center;">Pork Ball Noodle Soup</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The rice noodles (kway teow) was cooked al dente, topped with fresh chopped scallions, marinated minced pork, pork balls that somehow were never round. What made the most lasting impression were interestingly their dark, flavourful sausages. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">While their soup base didn't have as much oomph as our regular stall in Petaling Jaya, this is no doubt a favourite breakfast haunt for many locals. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/TGAaZVbXAWI/AAAAAAAAEBI/1ZkGMvNnQFo/s1600/IMG_0119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/TGAaZVbXAWI/AAAAAAAAEBI/1ZkGMvNnQFo/s400/IMG_0119.JPG" width="300" /></a></div><div style="text-align: center;">It's usually packed so be prepared to wait a while for a table</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/TGAayhWchqI/AAAAAAAAEBQ/6782Qa07WLM/s1600/IMG_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/TGAayhWchqI/AAAAAAAAEBQ/6782Qa07WLM/s400/IMG_0121.JPG" width="300" /></a></div><div style="text-align: center;">this is the stall we bought from - just look out for this uncle and the stack of sausages at the side!</div><br />
Do also try the Sio Bao and egg tarts at the little pastry stall around the corner, which seems to be another crowd puller in the morning.<br />
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Next trip in December, so I will attempt at fulfilling my list again!<br />
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<b>7 out of 10</b><br />
Restoran Win Heng Seng 永興成茶餐室<br />
Jalan Imbi<br />
Kuala LumpurAh Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0tag:blogger.com,1999:blog-3367216232615696131.post-91611714165763647852010-07-08T23:06:00.000+08:002010-07-08T23:06:23.844+08:00Hiatus...I have not been posting much lately... But here's kinda why - a sneak preview of what I've been up to!<br />
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More to come when I'm done this weekend!Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0tag:blogger.com,1999:blog-3367216232615696131.post-68031959079410799812010-06-05T00:48:00.004+08:002010-06-05T16:17:41.161+08:00Review: Brunch @ Cafe Hacienda - Dempsey<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S_R2jOZWPAI/AAAAAAAAD8c/e-cCtQfZX9o/s1600/IMG_1208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S_R2jOZWPAI/AAAAAAAAD8c/e-cCtQfZX9o/s400/IMG_1208.JPG" style="cursor: move;" width="300" /></a></div><br />
Under XQ & Jack's recommendation we checked out Cafe Hacienda @ Dempsey for brunch a couple of weeks back. I'd been to Hacienda (the bar side) several years ago and they've since expanded to include a cafe/bistro arm at a separate "barrack" which used to belong to Wine Network. These are the same guys behind the now defunct Brown Sugar, located at StarDus along River Valley road, Prive @ Keppel Marina and Superfamous @ Chulia St.<br />
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The decor is rather rustic, with basic furnishings and checkered table cloths. We were seated near their book shelves and were happy to see our favourite childhood Roald Dahl books on display! <br />
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Mental note to return for my favourite Brown Sugar Hand-chopped Wagyu burger (there used to be a + foie gras version as well!), but since it was still a little too early for that sort of decadence, we opted for more "breakfasty" food instead. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S_R2LkOLjiI/AAAAAAAAD7s/OoTvNquvDx4/s1600/IMG_1198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S_R2LkOLjiI/AAAAAAAAD7s/OoTvNquvDx4/s400/IMG_1198.JPG" width="300" /></a></div><div style="text-align: center;">XQ's pretty Banana + Chocolate milk shake</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S_R2PsnFG_I/AAAAAAAAD70/T1qk14GnuTU/s1600/IMG_1200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S_R2PsnFG_I/AAAAAAAAD70/T1qk14GnuTU/s400/IMG_1200.JPG" width="400" /></a></div><div style="text-align: center;">The lattes - flower pattern for me, some wavy one for Jack!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S_R2dPXkCaI/AAAAAAAAD8M/SvmbYZ54cKY/s1600/IMG_1205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S_R2dPXkCaI/AAAAAAAAD8M/SvmbYZ54cKY/s400/IMG_1205.JPG" width="300" /></a></div><div style="text-align: center;">All Day Breakfast menu - this is their Ultimate Breakfast with perfectly done sunny-side up eggs. Our Yeh Yeh would love this!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S_R2fwmN07I/AAAAAAAAD8U/RqozsQP1xKE/s1600/IMG_1206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S_R2fwmN07I/AAAAAAAAD8U/RqozsQP1xKE/s400/IMG_1206.JPG" width="300" /></a></div><div style="text-align: center;">Fluffy Strawberries + Banana Pancake stack wth thick gooey maple syrup and whipped double cream</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S_R2aRy9wdI/AAAAAAAAD8E/3l7vhScEqCI/s1600/IMG_1204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S_R2aRy9wdI/AAAAAAAAD8E/3l7vhScEqCI/s400/IMG_1204.JPG" width="400" /></a></div><div style="text-align: center;">Eggs Royale with Smoked Salmon & Arugula - Even though the symmetry of this dish seemed a little disturbing, it was one of the best poached eggs + hollandaise sauce I've ever tasted! Lightly scorched on top and with a hint of tanginess, not too over-powering!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S_R2Wepqm6I/AAAAAAAAD78/bpAWYW7dDKo/s1600/IMG_1203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S_R2Wepqm6I/AAAAAAAAD78/bpAWYW7dDKo/s400/IMG_1203.JPG" width="400" /></a></div><div style="text-align: center;">The star of the day was definitely the straight cut truffle fries for us! (we succumbed to the temptation afterall, with some urging on from one another) Ah Mak says: MUST ORDER THIS!!</div><br />
Yet another lovely place for a relaxing weekend brunch. In fact, we're planning to go again this weekend so Kays gets to try too!<br />
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<b>8.5 out of 10</b><br />
<a href="http://haciendaconcepts.wordpress.com/">Cafe Hacienda</a> <br />
13/13A Dempsey Road<br />
Tel: +65 6476 2922Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0tag:blogger.com,1999:blog-3367216232615696131.post-18843426250267857872010-05-18T00:57:00.002+08:002010-05-18T01:07:27.491+08:00Review: Creperie des Arts @ Princep Street - Some of the Best French Crepes in Singapore!After watching Iron Man 2 with Jack and XQ, we went hunting for food around the Cathay/ Selegie vicinity and decided on Creperie des Arts, which Jack & I spotted a couple of nights ago while having dinner at the neighbouring Sumomo, which warrants a separate post because the food there was good too!<br />
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I digress. Creperie des Arts is located at the shophouse row right opposite POMO, near the 24-hour Mr Bean cafe along Princep Street. It's got a nice terrace up front which is great for alfresco dining on a cool breezy evening. We however got ourselves seated indoors because it was full outside. It's a quaint little joint with wooden interiors and warm fuzzy lighting, decorated with fishing nets and fake crabs (!) to emulate the Brittany coastal feel. <br />
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The owners/staff were really friendly, and we felt totally at ease. On their menu there were several interesting looking starters such as Duck Rillette and Pate, and a huge variety of crepes in both sweet and savory (galettes) forms! The restaurant also served grilled meats but we decided to focus on what they're named after!<br />
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Both of the Galettes we ordered were heavenly - crepes were paper thin, buttery and nicely crisp! Reminds me a little of the tissue/paper pratas at the mamak stalls hehe..<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S_FmxWtK3jI/AAAAAAAAD7U/T3yayeZlcAI/s1600/IMG_1185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S_FmxWtK3jI/AAAAAAAAD7U/T3yayeZlcAI/s400/IMG_1185.JPG" width="400" /></a></div><div style="text-align: center;">The "Catherine" Galette</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">The "Catherine" came with Spinach, Bacon and Gruyere. We loved the way the crepe was crispy at first bite, then you reach the soft centre of mashed up cheese/spinach and finally comes the flavourful, smoky bacon! </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S_FnTlTx0ZI/AAAAAAAAD7c/sqI_miY8lQE/s1600/IMG_1182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S_FnTlTx0ZI/AAAAAAAAD7c/sqI_miY8lQE/s400/IMG_1182.JPG" width="300" /></a></div><div style="text-align: center;">The "Saint Caradee" Galette</div><br />
The "Saint Caradee" came filled with a creamy leek fondue, topped with pan seared scallops (1 each for us!). The leek fondue was aromatic with a hint of sweetness, but the highlight for the night was really the scallops! They were cooked to perfection - fresh, succulent on the inside, crispy and lightly charred on the outside. *bliss* <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S_FnoMhFjaI/AAAAAAAAD7k/xn0ir3z688U/s1600/IMG_1187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S_FnoMhFjaI/AAAAAAAAD7k/xn0ir3z688U/s400/IMG_1187.JPG" width="300" /></a></div><div style="text-align: center;">The classic Crepe Suzette</div><br />
Last but not least, we ended the meal with the all-time classic Crepe Suzette. Just as I wondered aloud whether they would prepare it in front of you (as do most french restaurants) because they have a rather low ceiling and I didn't want them to burn the shop down, the waiter came and poured lit Cointreau over the crepe at our table! The citrusy sorbet and orange sauce were sweet yet tangy and the crepe was nicely soaked through, but it was a little too alcoholic for our liking. Perhaps a little less of the liquor would be better.<br />
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Overall, Creperie des Arts is a fabulous place to just chill out with dear friends, and if you like, pick up a few simple french words from the lady boss! <br />
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<b>8 out of 10</b><br />
Creperie des Arts <br />
44 Prinsep Street<br />
#01-02/02 Prinsep Place<br />
Tel: +65 6333 5330Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0tag:blogger.com,1999:blog-3367216232615696131.post-57457925083092470982010-05-16T22:46:00.001+08:002010-05-16T22:48:17.295+08:00Review: Four Fingers Bonchon Crispy Chicken @ ION Orchard #2Since the last <a href="http://cookingwithahmak.blogspot.com/2010/01/review-4-fingers-bonchon-crispy-chicken.html">post</a> a few months back where my experience at ION's 4 Fingers Bonchon Crispy Chicken was rather disappointing, I've decided to give this place a second try.<br />
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Upon entering - the store was noticeably tidier, and the store manager was around to supervise the staff, who were also a lot friendlier. Seems like they have taken the initial feedback seriously indeed! We ordered the Soy & Garlic chicken wings as well as the Shrimp & Calamari combos and the waiting time is much shorter this round. I nosily peeked into the kitchen and also realised that it's also much cleaner! Kudos to the owners for working hard to fine tune their operations!<br />
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Food-wise I really liked my Shrimp & Calamari combo, which came with seasoned fries. I'd chosen the Soy & Garlic seasoning for the mains and I liked the fact that it was salty yet mildly sweet. The chicken wings were also much juicier beneath the batter so I'd realised that this is actually how it was supposed to taste! The last time I tried, the wings tasted like they were double/triple-deep fried to the extend that all the moisture was lost and they were closer to chicken wing chips! <br />
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So the verdict is that I'm glad I gave this place another shot, and I would definitely visit again - I'm now a convert! Hope that the owners will continue to perfect their products and operations - well done guys!<br />
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<b>7 out of 10</b> <br />
<a href="http://www.bonchon.com/eng/index.php">4 Fingers Bonchon Crispy Chicken </a><br />
2 Orchard Turn<br />
#B4-06A ION OrchardAh Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0tag:blogger.com,1999:blog-3367216232615696131.post-63888629756729945422010-05-16T00:28:00.000+08:002010-05-16T00:28:19.359+08:00Review: Galbiati Gourmet Deli @ The Rail MallI've been wanting to post this for sometime now but never found the time. This is a real gem nestled amongst the row of shops at The Rail Mall. If you're looking for a nice quiet place to chill out on a weekend, this is perfect for brunch/lunch!<br />
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Galbiati's menu looks compact at first, but they do have a strong variety of antipasti, pastas, pizzas and mains! And always check the board for specials because they usually have great seasonal stuff. This time Kays and I ordered their oysters which were extremely fresh and FAT!<br />
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For pasta I'd highly recommend their squid ink pasta. If you're comfortable enough with your date/ companion to have black teeth or goth lips, then go all out with the squid ink pasta + squid ink sauce! It is very delicious, really, but Kays and I were going out after lunch so we went for the Al Granchio (crabmeat, basil, in tomato and cream sauce) instead. The thing I love about their homemade squid ink pasta (think black fettucine) is that it seems to have more bite and smoother than regular pastas, and on top of that it has a hint of "squidish" flavour.<br />
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As for Pizza, I'd recommend the Parma Ham with Arugula! Pictured here is the salami pizza which was a nice simple cheesy treat, with crispy thin crust.<br />
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This place reminds me very much of Da Paolo back in the early days, before they expanded rapidly and I feel it's kinda lost that authentic Italian homemade touch... (coincidentally as I'm writing this and did some research, I realised that Chef Roberto Galbiati was formerly the Executive Chef in Da Paolo!)<br />
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They have recently opened a second outlet along Upper Bukit Timah for takeaways and delivery, so check their <a href="http://www.galbiatigourmet.com/">website</a> for more details!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S9pLjkRX3AI/AAAAAAAAD48/-Js2r5s4Aoc/s1600/IMG00028-20100424-1339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S9pLjkRX3AI/AAAAAAAAD48/-Js2r5s4Aoc/s400/IMG00028-20100424-1339.jpg" width="400" /></a></div><div style="text-align: center;">Lovely squid ink pasta with al Granchio sauce</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S9pLl_5D1JI/AAAAAAAAD5E/oOVlCYOjxwA/s1600/IMG00027-20100424-1330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S9pLl_5D1JI/AAAAAAAAD5E/oOVlCYOjxwA/s400/IMG00027-20100424-1330.jpg" width="400" /></a></div><div style="text-align: center;">Oysters that were oh-so-fresh and succulent!</div><br />
<b>7.5 out of 10</b> <a href="http://www.blogger.com/goog_840125864"><br />
</a><br />
<a href="http://www.galbiatigourmet.com/">Galbiati Gourmet Deli</a><br />
400 Upper Bukit Timah Road,<br />
The Rail Mall 678050<br />
Tel: +65 6462 0926<br />
Mon-Fri 11am-10pm<br />
Sat/Sun/P.Hol 10am-10pm<br />
Closed on Tuesdays except Public HolidaysAh Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com1tag:blogger.com,1999:blog-3367216232615696131.post-91964375122583668712010-04-30T19:26:00.005+08:002010-05-09T15:16:24.375+08:00Review: Itacho Sushi - Ah Mak's MUST ORDER listHailing from my hometown, this Hong Kong sushi chain is usually a must-do stop when ever I'm back home, although there's almost always a long queue and no less than half an hour's wait!<br />
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So imagine my delight when owner Ricky decided to open a branch in ION Orchard! Business has been off to a good start and while its sushi are generally good value, I say... focus on the good stuff!! we'd always order the same stuff over and over - like clockwork we'd sit down, take one of each colourful order sheet and tick our "usuals". These items may not be cheap per se, but compared to other pricier sushi joints, these "premium" items are excellent value in our eyes! So here goes:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S9qvN-pqbOI/AAAAAAAAD68/cEnxnqewYFg/s1600/IMG_3962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S9qvN-pqbOI/AAAAAAAAD68/cEnxnqewYFg/s400/IMG_3962.JPG" width="400" /></a></div><div style="text-align: center;">1. Fatty Tuna (Otoro) sushi - I like mine with less tendon</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S9quk6v2nZI/AAAAAAAAD6c/415RfCjvfqE/s1600/IMG_3949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S9quk6v2nZI/AAAAAAAAD6c/415RfCjvfqE/s400/IMG_3949.JPG" width="300" /></a></div><div style="text-align: center;">2. Negitoro Handroll (Minced fatty tuna with scallions)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S9quvvQU5iI/AAAAAAAAD6k/iD8NFHzgoVg/s1600/IMG_3952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S9quvvQU5iI/AAAAAAAAD6k/iD8NFHzgoVg/s400/IMG_3952.JPG" width="300" /></a></div><div style="text-align: center;">3. Cod Liver with Scallop sushi</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S9qu34Qxx5I/AAAAAAAAD6s/Uge9TO3SDGs/s1600/IMG_3955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S9qu34Qxx5I/AAAAAAAAD6s/Uge9TO3SDGs/s400/IMG_3955.JPG" width="300" /></a></div><div style="text-align: center;">4. Ikura (Salmon Roe) Chawamushi </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S9qvAjda_HI/AAAAAAAAD60/R0thUOVF1Pw/s1600/IMG_3957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S9qvAjda_HI/AAAAAAAAD60/R0thUOVF1Pw/s400/IMG_3957.JPG" width="300" /></a></div><div style="text-align: center;">5. Foie Gras sushi - pan seared and caramelised with sugar</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S9qvcIgXIdI/AAAAAAAAD7M/W6xJCiypznM/s1600/IMG_3961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S9qvcIgXIdI/AAAAAAAAD7M/W6xJCiypznM/s400/IMG_3961.JPG" width="300" /></a></div><div style="text-align: center;">6. And I always save this for last - Wagyu aburi sushi </div><div style="text-align: center;">(grilled wagyu beef topped with minced garlic)</div><br />
The bill works out to be about $30 per pax - where in other fine dining Japanese restaurants would be the price of just 2 pieces of Otoro sushi! However, I noticed that they've raised prices a couple of months ago...<br />
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And then a perfect ending to the sushi feast - head down to B4 ION Food Hall's Mei Heong Yuen (味香园) for a nice big bowl of Taiwanese "Snow Ice". It's light, fluffy and milky, just like the ones I love in Taiwan's shilin market! Only thing about this place is that it's TINY and always full! So pray that you'd get a table!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S9qvVNUKDwI/AAAAAAAAD7E/pNzd1BpPB_A/s1600/IMG_3966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S9qvVNUKDwI/AAAAAAAAD7E/pNzd1BpPB_A/s400/IMG_3966.JPG" width="300" /></a></div><div style="text-align: center;">Mango Snow Ice ($5)</div><b><br />
</b><br />
<b>8 out of 10</b><br />
<a href="http://www.facebook.com/pages/Singapore-Singapore/Itacho-Sushi/158303486802">Itacho Sushi</a><br />
<br />
<br />
#B2-18 ION Orchard<br />
2 Orchard Turn<b><br />
</b><br />
<b>8 out of 10</b><br />
Mei Heong Yuen<br />
<br />
#B4-34 ION Orchard<br />
2 Orchard TurnAh Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com1tag:blogger.com,1999:blog-3367216232615696131.post-62580753107618278332010-04-26T00:35:00.000+08:002010-04-26T00:35:15.319+08:00Review: Nantsuttei Ramen @ Parco Millenia WalkI've been wanting to check out the latest batch of Japanese eateries that have recently opened at Parco Millenia Walk since the start of April, but just never got down to it. Finally, I dragged the family down for yet another Ramen meal today - this time at <a href="http://www.nantsu.com/sg/">Nantsuttei</a> which also specialises in Hakata-style tonkotsu ramen. <br />
<br />
We went for a late lunch because we were still a little stuffed from the <a href="http://cookingwithahmak.blogspot.com/2010/04/recipe-best-ever-soft-baked-choc-chip.html">cookies</a> earlier in the morning. Once we stepped in, we noticed the very homely feel Nantsuttei had, which is a nice change compared to all the other more "posh-looking" ramen joints. At 3pm - this place was still full of customers!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S9RDNKPMZYI/AAAAAAAAD38/zP6WtwzXyVE/s1600/IMG_1044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S9RDNKPMZYI/AAAAAAAAD38/zP6WtwzXyVE/s400/IMG_1044.JPG" width="300" /></a></div><div style="text-align: center;"> Mous posing</div><br />
The other thing I'd noticed was that the guy at the counter (plus a couple of the other kitchen staff) all looked like the cartoon mascot for the shop (sans the over-sized nostrils)!! Hilarious~ <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.nantsu.com/sg/img5.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.nantsu.com/sg/img5.gif" width="282" /></a></div><div style="text-align: center;"> I liked that they have a good sense of humour</div><br />
We each ordered a different variety of their signature Tonkotsu ramen - Mous chose the Dragon Ramen ($15) (i.e. Ramen with spicy minced pork), I had the Charshu-men ($16) + Ajitsuke Tamago/ Seasoned Egg ($1) and Kays had the "standard" Ramen ($12). <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S9RDEwECDlI/AAAAAAAAD30/LiXiFkT7RIA/s1600/IMG_1046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S9RDEwECDlI/AAAAAAAAD30/LiXiFkT7RIA/s400/IMG_1046.JPG" width="400" /></a></div><div style="text-align: center;">Charshu-men (left), Ramen (right) and Dragon Ramen (top)</div><br />
The soup may not make a very good visual impression on the get go, because of the layer of black oil that's formed on top, which is really one of the selling points of their ramen - it's a special garlic oil that adds a lovely caramelised aroma to the soup. To that, ask the staff for fresh garlic + garlic press, and you'll further intensify the flavours! Quite heavenly really, just don't do this right before an important meeting or date!... Or convince the others to join you!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S9RDRaTRRiI/AAAAAAAAD4E/rU3N3TP4Tu0/s1600/IMG_1047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S9RDRaTRRiI/AAAAAAAAD4E/rU3N3TP4Tu0/s400/IMG_1047.JPG" width="400" /></a></div><div style="text-align: center;">Noodles are surreptitiously hidden! </div><br />
<br />
Noodles are straight but not like the "floury" sort at other Hakata Ramen outlets I've been to, and more "Q" which I'm fine with (+). The Charshu is melt-in-your-mouth (+) and the soup is full of oomph (+). However, I'm not a fan of beansprouts so I passed most of it to Kays (-) and the Ajitsuke Tamago came overcooked (-). Given that they've only been open for less than a month, I would give them some time to iron out their operations and will definitely visit again regardless!<br />
<br />
<br />
Now, the most important part: how good was their ramen relative to the competition? Well, I'm pleased to say, Nantsuttei has officially entered <a href="http://cookingwithahmak.blogspot.com/2010/01/ippudo-ramen-ah-maks-must-try-list.html">Ah Mak's Must Try List</a> as #3, right after Ippudo, and taking over Ichiban Tei which still has a special place in my heart for many years!<br />
<br />
<b>8.5 out of 10</b> <a href="http://www.blogger.com/goog_607943964"><br />
</a><br />
<a href="http://www.nantsu.com/sg/">Nantsuttei Ramen</a><br />
No.P3-06, #03-02 Millenia Walk<br />
9 Raffles Boulevard, Singapore 039596<br />
Tel: +65 6337 7166 Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com2tag:blogger.com,1999:blog-3367216232615696131.post-17102510557440967712010-04-25T20:40:00.001+08:002010-04-25T21:21:19.836+08:00Recipe: Best Ever Soft-Baked Choc Chip Cookies??I'm still very much a beginner at baking stuff, because it requires some sort of precision and technical understanding. I'd much rather cook day-to-day dishes because it allows me to improvise based on whatever I could get my hands on in the fridge!<br />
<br />
Of late, I've been researching on the net on Soft-baked Chocolate Chip cookie recipes - because Kays absolutely LOVES them, but always has a hard time looking for good soft-baked cookies. So far, his choices have been limited to Subway & Pepperidge Farm (sold at supermarkets), and we always wished that Marks & Spencer would stock something like this, but with no such luck. So this weekend I decided to give him a little treat:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S9QnpYNMEPI/AAAAAAAAD3E/4uH4V6FTDek/s1600/IMG_1041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S9QnpYNMEPI/AAAAAAAAD3E/4uH4V6FTDek/s400/IMG_1041.JPG" width="318" /></a></div><div style="text-align: center;"> Ah Mak's Soft-baked Chocolate Chip & Macadamia Nut Cookies</div><br />
After going through various recipes, I'd realised that the common ingredient amongst all of them was Jell-O instant vanilla pudding mix! <u>THAT</u> is the secret to the soft & chewy centre, while the outer crust is nice and crispy.<br />
<br />
Another tip when trying out recipes from the net. If you're not experienced or not sure whether you'd like it, reduce the portions stated in the recipes PROPORTIONATELY so that you don't end up with a huge batch of food which you don't like. Since this is the first time ever I've tried out cookies, and I'm always worried that they'd turn out too sweet or too many, I halved the original recipe and and luckily so because it still yielded almost 25-30 cookies!<br />
<br />
This recipe is so amazingly simple, and best of all, minimal washing required! The family was happily chowing them down and Kays has requested for white chocolate chips + cranberries next, and Mous suggested sultanas/ raisins~. The dough is standard, so knock yourselves out coming up with new combinations!<br />
<br />
Yields 25-30 Cookies (depending on size)<br />
Ingredients:<br />
<br />
2 1/4 cups All Purpose/ Plain Flour<br />
1 tsp Baking Soda<br />
1 cup Butter (approx 230g) - softened at room temperature and cubed<br />
3/4 cup Brown Sugar<br />
1/4 cup Caster Sugar<br />
1 pack (1.5oz) Instant Vanilla Pudding Mix<br />
2 Eggs<br />
1 tsp Vanilla Extract<br />
2 cups Semi-Sweet Chocolate Chips<br />
1 cup chopped Macadamia nuts (I was too lazy to chop them up and decided they'd have giant chunks instead!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S9QnwQ1ixSI/AAAAAAAAD3M/S2Tz_jiiH8c/s1600/IMG_1027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S9QnwQ1ixSI/AAAAAAAAD3M/S2Tz_jiiH8c/s400/IMG_1027.JPG" width="400" /></a></div><div style="text-align: center;">All ingredients are easily accessible </div><div style="text-align: center;">(instant vanilla pudding mix can be found at Cold Storage/ Marketplace outlets)</div><br />
Directions:<br />
1. Preheat Oven to 175 degrees Celsius.<br />
2. Sift together Flour & Baking Soda, set aside.<br />
3. In a mixer with paddle attachment (or if you want to tone up those arms - do it by hand!), cream Butter, Brown & Caster Sugar until smooth & shiny. Add Instant Pudding Mix and blend till well-incorporated.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S9Qn238GUCI/AAAAAAAAD3U/6_oAFr0Ng-M/s1600/IMG_1030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S9Qn238GUCI/AAAAAAAAD3U/6_oAFr0Ng-M/s400/IMG_1030.JPG" width="300" /></a></div><div style="text-align: center;">My Red Kenwood Patissier Mixer - BFF since I discovered baking!</div><br />
4. Stir in Eggs & Vanilla Essence (at this point the mixture looks a bit gross, like pulpy oatmeal coated in clear jello... but it's normal!) <br />
5. Gradually add in flour and mix till it becomes a nice smooth pasty dough.<br />
6. Remove from mixer and add in Chocolate Chips & Macadamia nuts.<br />
7. Wrap bowl with cling wrap and place in fridge to chill dough for 20 mins.<br />
8. Line baking tray with <u>ungreased </u>baking sheet and spoon dough mixture onto tray. As a rule of thumb each optimal size for me was about half an ice-cream scoop. Allow around 2 inches of space between cookies so that they have room to "grow" in the oven... I was too greedy - scooped too much placed them too close together!! (ref: pics below)<br />
9. Place in oven and bake for 10-12 minutes. A toothpick inserted in the centre should come out clean. Let cool on rack and store chilled in an air-tight container.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S9Qn-HrUIkI/AAAAAAAAD3c/VqAS6F_7w4I/s1600/IMG_1031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S9Qn-HrUIkI/AAAAAAAAD3c/VqAS6F_7w4I/s400/IMG_1031.JPG" width="400" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S9QoCTeLO7I/AAAAAAAAD3k/7KWM8DxwKP0/s1600/IMG_1034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S9QoCTeLO7I/AAAAAAAAD3k/7KWM8DxwKP0/s400/IMG_1034.JPG" width="400" /></a></div><div style="text-align: center;">See how crowded and fat my cookies became! :(</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S9QoKjFJl2I/AAAAAAAAD3s/B48tb5R7ueM/s1600/IMG_1035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S9QoKjFJl2I/AAAAAAAAD3s/B48tb5R7ueM/s400/IMG_1035.JPG" width="400" /></a></div><div style="text-align: center;">But thankfully they still turned out alright! </div><div style="text-align: center;">I had to gently cut them apart when they're done.</div><br />
I'm happy to report that this recipe is perfect! Not too sweet, just crumbly & crispy enough outside and cake-like soft centre on the inside!<br />
<br />
Eat Up!Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com8tag:blogger.com,1999:blog-3367216232615696131.post-6275108666215470562010-04-19T23:57:00.002+08:002010-04-25T19:25:18.961+08:00 "Guilt-free" shopping @ Echo Wheelock PlaceA side step away from the usual food blog entries... <br />
<br />
Because I wanted to share with my readers this fabulous new store that's opened this month @ Wheelock Place called ECHO. I've been raving about their products with my friends and colleagues - everything sold at ECHO is eco-friendly. (Echo...Eco...get it? hur hur..) All the well-made imported handbags and accessories you see in this store are made of recycled materials!<br />
<br />
Think Coca-Cola labels, candy wrappers, newspapers and barcodes, all collected, treated and woven into cool-looking totes, wristlets and clutches (brand: Ecoist)... Or sturdy, colourful laptop bags made from seatbelts (brand: Harveys)... OR pretty brooches, earrings and made from recycled PET (plastic) drink bottles (brand: Gulguvenc)... Other materials used include truck tire-lining, fire hoses...The list goes on.........................<br />
<br />
There's already been a strong following in Europe and US for these eco-brands and thanks to its owner Terence, ECHO is the pioneer to bring these products into Singapore, all in one place! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S8seEclnm_I/AAAAAAAAD2E/3_QgJlVD6Co/s1600/IMG_0994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S8seEclnm_I/AAAAAAAAD2E/3_QgJlVD6Co/s400/IMG_0994.JPG" width="400" /></a></div><div style="text-align: center;">Store @ Wheelock Place</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S8secrFj1bI/AAAAAAAAD2M/L4sLIvBo-JU/s1600/IMG_0997.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S8secrFj1bI/AAAAAAAAD2M/L4sLIvBo-JU/s400/IMG_0997.JPG" width="300" /></a></div><div style="text-align: center;">Ecoist bags made with recycled magazines, </div><div style="text-align: center;">coated in "bio-degradable" cellophane so it's waterproof!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S8sf4qjBrZI/AAAAAAAAD2s/w2vmcArSHx0/s1600/IMG_1005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S8sf4qjBrZI/AAAAAAAAD2s/w2vmcArSHx0/s400/IMG_1005.JPG" width="300" /></a></div><div style="text-align: center;">More Ecoist bags </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S8sfhbKMfWI/AAAAAAAAD2k/aUfB3Z94yoo/s1600/IMG_1003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S8sfhbKMfWI/AAAAAAAAD2k/aUfB3Z94yoo/s400/IMG_1003.JPG" width="300" /></a></div><div style="text-align: center;">the lovely Harveys Seatbelt Bags - </div><div style="text-align: center;">I'm waiting for the Red laptop bag to be re-stocked :)</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S8x3bnwrO4I/AAAAAAAAD28/s1ppt2wT6hE/s1600/IMG_0998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S8x3bnwrO4I/AAAAAAAAD28/s1ppt2wT6hE/s400/IMG_0998.JPG" width="300" /></a></div><div style="text-align: center;">more Harveys - the seatbelt rose bracelets are too cute!</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S8sfJGl1YuI/AAAAAAAAD2c/H9l2o3zvgys/s1600/IMG_1001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S8sfJGl1YuI/AAAAAAAAD2c/H9l2o3zvgys/s400/IMG_1001.JPG" width="300" /></a></div><div style="text-align: center;">Elvis & Kreese bags, belts and accessories made of fire hoses</div><br />
And these are the items I've gotten for myself: <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ecoist.com/pc/catalog/ESC%28FRA%29-1_md.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.ecoist.com/pc/catalog/ESC%28FRA%29-1_md.jpg" width="230" /></a></div><div style="text-align: center;">Ecoist teeny shoulder bag made of....... Recycled Drink Can Pull Tabs!!!! </div><div style="text-align: center;">Very pretty embroidery work and some of the items are already sold out.</div><div style="text-align: center;">It's my new lunch bag~</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.ecoist.com/pc/catalog/JSB27-on_md.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://www.ecoist.com/pc/catalog/JSB27-on_md.jpg" width="400" /></a></div><div style="text-align: center;">Ecoist bag made of my favourite thing in the world - Coca-Cola (labels)! </div><div style="text-align: center;">The great thing about buying this is that for every such bag sold, Coca-Cola will plant a baby tree... and you get to name it!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.envi.me/images/products/B_05d0c082db..jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.envi.me/images/products/B_05d0c082db..jpg" width="400" /></a></div><div style="text-align: center;">And I love people's reaction when they see me wearing these... </div><div style="text-align: center;">Gulguvenc earrings from recycled PET. </div><br />
Perfect for gifts! And with all that trash we generate through consumerism, this is a great way to give something back - in style!<br />
<br />
<b><a href="http://www.envi.me/">ECHO</a></b><br />
#02-12 Wheelock Place<br />
501 Orchard Road <br />
Singapore 238880Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com1tag:blogger.com,1999:blog-3367216232615696131.post-33814170048757945372010-04-18T10:48:00.002+08:002010-04-18T15:17:29.950+08:00Photos from Jevan's Birthday PartyJust wanted to share the photos that Pin took for little Jevan's party in school! Happy to hear that the kids loved the <a href="http://cookingwithahmak.blogspot.com/2010/04/superhero-cupcakes-for-little-jevans.html">cupcakes</a>! I was worried that the kids maybe too young to know who Iron Man was, but much to my surprise Iron Man was most popular amongst the girls on that day! (I wonder why...)<br />
<br />
The chocolate cupcakes with cream cheese frosting were a hit and Pin did a great job arranging them on the DIY cupcake stand that I provided! It was lots of effort producing these cupcakes, but seeing these pictures (Jevan and baby sister Kylie are such sweeties!) makes it all worth it!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs421.snc3/24328_1419840093707_1163804553_31211376_5530920_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs421.snc3/24328_1419840093707_1163804553_31211376_5530920_n.jpg" width="400" /></a></div><div style="text-align: center;">Jevan looking shy at his birthday celebration</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs441.ash1/24328_1418764986830_1163804553_31208798_2753580_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs441.ash1/24328_1418764986830_1163804553_31208798_2753580_n.jpg" width="400" /></a></div><div style="text-align: center;">Pin setting up earlier on</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs401.snc3/24328_1419885174834_1163804553_31211435_5926761_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs401.snc3/24328_1419885174834_1163804553_31211435_5926761_n.jpg" width="400" /></a></div><div style="text-align: center;">Big brother Jevan & baby sis Kylie (check out that fashionable beanie!)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs421.snc3/24328_1419840173709_1163804553_31211377_7283761_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs421.snc3/24328_1419840173709_1163804553_31211377_7283761_n.jpg" width="400" /></a></div><div style="text-align: center;">Jevan with the girls~</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs401.snc3/24328_1419840213710_1163804553_31211378_3936573_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs401.snc3/24328_1419840213710_1163804553_31211378_3936573_n.jpg" width="400" /></a></div><div style="text-align: center;">...and the boys</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs441.ash1/24328_1419871614495_1163804553_31211418_7303830_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs441.ash1/24328_1419871614495_1163804553_31211418_7303830_n.jpg" width="400" /></a></div><div style="text-align: center;">Time to pick their cupcakes!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs401.snc3/24328_1419880214710_1163804553_31211432_3858822_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs401.snc3/24328_1419880214710_1163804553_31211432_3858822_n.jpg" width="400" /></a></div><div style="text-align: center;">Another one going for the Iron Man</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I'm researching new cupcake recipes and also design ideas. Will post them as I go along!</div>Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0tag:blogger.com,1999:blog-3367216232615696131.post-22752941888383576522010-04-17T23:07:00.002+08:002010-04-17T23:29:47.778+08:00Review: En Dian Xin Oriental Desserts - 313@SomersetMy new favourite mall is 313@Somerset! Not only can I get "el cheapo" per entry parking nearby that's outside of the ERP zone (I'm not telling where!), shops here open till late daily (especially Uniqlo-upsized, and... ahem... 4 storeys of <span style="font-size: xx-small;">Forever 21</span>..), but there is also a wonderful selection of food at really reasonable prices!<br />
<br />
Just 3 months old at their new location - 313@Somerset, En Dian Xin | 恩点心 is already drawing a sizeable weekend crowd. Regulars may know them from their Shenton Way/ Market Street days - En Dian Xin specialises in oriental-styled desserts (though to some, the name may suggest more affiliation towards dim sum). Having moved over to the new premise, EDX sports a bright, cheery red interior, and I must say, the red chairs really caught my eye! <br />
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On to the food, I'd ordered their 杨枝甘露 | Mango Tango & Deep Fried Yam Rolls to cure my munchies, plus an Almond Cream to takeaway for Mous. <br />
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The Mango Tango came with a couple of optional add-ons - with extra fresh fruits or ice cream. I had mine "neat" ($3.80) - which in itself came with fresh chunks of mango, watermelon and pomelo. The perfect harmony of flavours - refreshing mango, tangy pomelo and chewy sago served nicely chilled - was just what I needed on a hot, humid afternoon! Superb value at $3.80! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S8nBR9WeszI/AAAAAAAAD0k/WIR1ODMsBTw/s1600/IMG_1009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S8nBR9WeszI/AAAAAAAAD0k/WIR1ODMsBTw/s400/IMG_1009.JPG" width="300" /></a></div><div style="text-align: center;">杨枝甘露 Mango Tango</div><br />
And of course greedy me will never stop at just 1 item! The yam rolls were crispy, yet fluffy and light - filled with a soft yam centre, but also (I'm guessing) bananas which adds a fruity fragrance to the rolls. *bliss*<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S8nBe49iBOI/AAAAAAAAD0s/kdl6ovHerxo/s1600/IMG_1013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S8nBe49iBOI/AAAAAAAAD0s/kdl6ovHerxo/s400/IMG_1013.JPG" width="300" /></a></div><div style="text-align: center;">Deep Fried Yam Rolls</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S8nBqwSr17I/AAAAAAAAD00/Trvn79ZlY9I/s1600/IMG_1018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S8nBqwSr17I/AAAAAAAAD00/Trvn79ZlY9I/s400/IMG_1018.JPG" width="300" /></a></div><div style="text-align: center;">Shop interior</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S8nB3gJ2nMI/AAAAAAAAD08/Gw_3bKzHftY/s1600/IMG_1020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S8nB3gJ2nMI/AAAAAAAAD08/Gw_3bKzHftY/s400/IMG_1020.JPG" width="300" /></a></div><br />
Mous & I tried the Almond Cream (another popular item on their menu, it seems...) after we got home and we were pleasantly surprised by how smooth it was! The almond aroma was wonderfully intense, yet not too sweet.<br />
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There you have it - two thumbs up from 2 true-blue Hong Kongers!<br />
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Oh and if you're ever in the area over lunch - they have a weekday lunch set @ $5.50! I can't get a decent meal at that price around my office!! !@#$%^&<br />
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<b>8 out of 10</b><br />
<a href="http://www.blogger.com/%20%20%20%20http://www.bytheservings.com">En Dian Xin Oriental Desserts</a> <br />
#B3-10<br />
313@Somerset<br />
<span style="color: black;">Tel: +65 </span>65366739Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0tag:blogger.com,1999:blog-3367216232615696131.post-56615847957629893142010-04-07T00:19:00.001+08:002010-04-07T00:26:31.521+08:00Ah Mak's Home-Cooked Dinner in under an hour!Comfort food for us has always been a yummy home-cooked meal from Mous. But since the parents have moved back to HK several years back, I've taken over in whipping up a dish or two from time to time so we can revisit our favourites. It's never anything fancy, just some simple form of stir-fry, and a flavourful soup with rice.<br />
<br />
This is exactly why I decided to start this blog a few months ago - to document delicious, yet easy-to-do dishes that I've grown up with! My aim is to share these recipes with those who love to cook, but more importantly, those who DON'T cook! Hopefully these recipes will show them that a home-cooked meal is easily achievable and what joy it is to feed family and friends. :)<br />
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Today, after a long hiatus from the kitchen aside from baking stuff, I'd decided to cook a simple dinner for Kays and Jack. I grabbed some quick groceries from the supermarket (spent less than $15) and got cracking. Dinner was ready within 1 hour, just as the 2 boys reached home! (Didn't cook soup this time round)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7tJLxkbSrI/AAAAAAAADyc/dO-DPij5N_A/s1600/IMG_0959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7tJLxkbSrI/AAAAAAAADyc/dO-DPij5N_A/s400/IMG_0959.JPG" width="400" /></a></div><div style="text-align: center;">from left: egg with tomatoes, spicy eggplant with pork, </div><div style="text-align: center;">blanched lettuce with oyster sauce</div><div style="text-align: center;"><br />
</div>I don't move especially fast, nor do I have special shortcuts to be able to whip up a meal relatively quickly. The only key to this is <b>PLANNING</b>.<br />
<br />
What I'm about to say is probably common sense to most, but if not planned properly, one would spend lots of time, re-cutting, re-washing utensils, or end up in a last minute rush... All of which still happens to me from time to time.<br />
<br />
<b>1. Plan your ingredients/ utensils</b> - what do you need, how much do you need and when do you need them? Are there common ingredients (like garlic & onion) that will be used more than once? If so, combine the quantities and wash, peel, chop etc altogether. <br />
<b>2. Plan your preparation steps</b> - for me, it almost always goes like this: wash, cut, marinade, cook. And as much as possible, I find way to work a few steps in parallel to save time. <br />
<b>3. Plan the order of the dishes you want to cook </b>- for example I would leave any deep frying to the end, because I want to retain the crispiness, just as I would steamed fish or prawns, because you don't want the food to turn cold while you prepare other dishes and have to reheat it again and overcook the meat. <br />
<br />
So, let's start the clock!<br />
Serves 3-4 persons<br />
<br />
<b>7:00 pm </b><br />
- Put on my apron and line up all the ingredients!<br />
- Cook rice on "quick cook" mode <br />
- Wash & cut ingredients :<br />
4 tomatoes, roughly diced<br />
2 stalks spring onions, finely chopped<br />
6 cloves garlic, finely chopped<br />
1 eggplant, cut into thick strips (you may want to soak the cut pieces in salted water to prevent them from oxidizing)<br />
1 head lettuce, peeled, washed and drained<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S7tJSSjXz1I/AAAAAAAADyk/sHMwJl5OorI/s1600/IMG_0942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S7tJSSjXz1I/AAAAAAAADyk/sHMwJl5OorI/s400/IMG_0942.JPG" width="300" /></a> </div><div style="text-align: center;"> Cut tomatoes into wedges and then dice, pulp portion optional</div><div style="text-align: center;"><b><br />
</b></div><b>7:15pm </b><br />
- Marinate/ Prepare other ingredients:<br />
4 eggs, lightly beaten with 1/2 tsp salt<br />
300g minced pork, seasoned with 2 tsp light soy sauce, 1 tsp sugar & some pepper<br />
1 packet Lee Kum Kee Spicy Garlic Eggplant Sauce <br />
2 Tbsp tomato ketchup<br />
- Line up all prep-ed ingredients and I was ready to roll!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7tJXpQFBvI/AAAAAAAADys/etXpb6gVXHc/s1600/IMG_0945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7tJXpQFBvI/AAAAAAAADys/etXpb6gVXHc/s400/IMG_0945.JPG" width="270" /></a></div><div style="text-align: center;"> All in the right place! </div><b>7:25pm</b><br />
- Half fill a large pot with water, add 1 tsp salt, drizzle some olive oil and bring to a boil<br />
- Then working in parallel, heat up a wok/ frying pan. Once it's hot enough, add 2 Tbsp oil, swirl around and pour in the beaten eggs. Flip over once the bottom has cooked, and randomly chop up the "omelette" as you stir fry. Remove and set aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7tJcxUDTUI/AAAAAAAADy0/ScJ5CC1cP54/s1600/IMG_0947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7tJcxUDTUI/AAAAAAAADy0/ScJ5CC1cP54/s400/IMG_0947.JPG" width="400" /></a></div><div style="text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7tJiwzfZiI/AAAAAAAADy8/SUkBDjenpVM/s1600/IMG_0948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7tJiwzfZiI/AAAAAAAADy8/SUkBDjenpVM/s400/IMG_0948.JPG" width="338" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7tJpGLn-kI/AAAAAAAADzE/qHUvw4MLPPE/s1600/IMG_0949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7tJpGLn-kI/AAAAAAAADzE/qHUvw4MLPPE/s400/IMG_0949.JPG" width="308" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S7tJtlNLQWI/AAAAAAAADzM/YHRrtW5bUxI/s1600/IMG_0950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S7tJtlNLQWI/AAAAAAAADzM/YHRrtW5bUxI/s400/IMG_0950.JPG" width="318" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7tJ1LlfkrI/AAAAAAAADzU/b4l1P_RJ1Uc/s1600/IMG_0951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7tJ1LlfkrI/AAAAAAAADzU/b4l1P_RJ1Uc/s400/IMG_0951.JPG" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">- Rinse the wok and return to heat. Saute half of the chopped garlic and add chopped tomatoes and stir on medium/ high heat. Season with 4 tsp sugar, 1 tsp salt, 2 Tbsp tomato ketchup and stir quicky for about 30 seconds. Add in cooked eggs, coat with sauce... and voila!!</div><div style="text-align: left;">- Meanwhile, my rice is also cooked!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7tJ6xfo1LI/AAAAAAAADzc/oJdOUz1fLLk/s1600/IMG_0953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7tJ6xfo1LI/AAAAAAAADzc/oJdOUz1fLLk/s400/IMG_0953.JPG" width="321" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S7tKA5_ZGsI/AAAAAAAADzk/G3eCsFfNn6Q/s1600/IMG_0954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S7tKA5_ZGsI/AAAAAAAADzk/G3eCsFfNn6Q/s400/IMG_0954.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7tNNDfbfDI/AAAAAAAAD0E/th0QckOs9vg/s1600/IMG_0960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7tNNDfbfDI/AAAAAAAAD0E/th0QckOs9vg/s400/IMG_0960.JPG" width="300" /></a></div><div style="text-align: center;">Savoury flavours from the eggs go very well with the tanginess from the tomatoes </div><div style="text-align: center;">- very appetising especially for kids! </div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b>7:35 pm</b></div><div style="text-align: left;">- By now, the pot of water should be boiling quite furiously. Gently add in the lettuce leaves and make sure all of it is submerged. Cook on medium heat for 2 minutes before draining and placing in a serving dish. Drizzle some oyster sauce, and you're done!</div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7tKGI3vPFI/AAAAAAAADzs/KHzQngpOTFU/s1600/IMG_0955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7tKGI3vPFI/AAAAAAAADzs/KHzQngpOTFU/s400/IMG_0955.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7tNRnIkzxI/AAAAAAAAD0M/km-p-uEvH7s/s1600/IMG_0963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7tNRnIkzxI/AAAAAAAAD0M/km-p-uEvH7s/s400/IMG_0963.JPG" width="300" /></a></div><div style="text-align: center;">Can't get simpler than this!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b>7:45 pm</b></div><div style="text-align: left;">- Ok, time for the last dish. First, heat up wok on medium/high, add 2 Tbsp oil and stir fry eggplant until cooked through and softened. If it still looks a little too chewy, add 2 Tbsp water and leave to boil until reduced. Set aside.</div><div style="text-align: left;">- Return the wok to medium/ high heat, saute remaining chopped garlic and very quickly stir in the minced pork, pressing down from time to time to ensure it's cooked through and separated into small chunks. Add LKL spicy garlic eggplant sauce, stir through and allow to simmer for 1 minute before adding in eggplants and spring onions. Simmer for 2 more minutes, and serve! Easy right?</div><div style="text-align: center;"><b> </b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S7tKKZmvy_I/AAAAAAAADz0/8lFqQI66GRA/s1600/IMG_0957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S7tKKZmvy_I/AAAAAAAADz0/8lFqQI66GRA/s400/IMG_0957.JPG" width="342" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S7tKR3EyftI/AAAAAAAADz8/fWDUicyzK6o/s1600/IMG_0958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S7tKR3EyftI/AAAAAAAADz8/fWDUicyzK6o/s400/IMG_0958.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7tNYF7-5kI/AAAAAAAAD0U/R0HxjRcwyfw/s1600/IMG_0962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7tNYF7-5kI/AAAAAAAAD0U/R0HxjRcwyfw/s400/IMG_0962.JPG" width="300" /></a></div><div style="text-align: center;">Fragrant, mildly spicy pork with squishy eggplants - I like~</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">... And 1 hour is up! Eat up! :P</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7te4n1BsZI/AAAAAAAAD0c/d7khVTgPFLU/s1600/IMG_0964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7te4n1BsZI/AAAAAAAAD0c/d7khVTgPFLU/s320/IMG_0964.JPG" width="320" /></a></div><div style="text-align: left;"><br />
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</div>Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com2tag:blogger.com,1999:blog-3367216232615696131.post-17501608470803677932010-04-04T17:09:00.003+08:002010-04-04T18:26:44.811+08:00Superhero Cupcakes for Little Jevan's Birthday PartyI have not been very good at posting recipes lately, because of work and also this latest project which pretty much kept me busy all weekend. After the <a href="http://cookingwithahmak.blogspot.com/2010/03/cupcake-decorating-birthday-party-for.html">cupcake decoration party</a> @ Hazen's a couple of weeks ago, Pin has requested for 48 superhero-themed cupcakes for Little Jevan's birthday party in school. Baking the cupcakes itself was not a problem since I've done it several times, but what's rather daunting was the cupcake toppers, given that I've not really had much experience modelling with rolled fondant and I had very limited tools to help me. Nonetheless, I told the packets of white fondant sitting in my fridge: "Bring it ON!!" <br />
<br />
So I went on a rampage on the net, researching everything I possibly could from tinting, moulding and storing fondant, to which types of icing and tools to use for which purpose. I also got myself some basic tools that really made everything lots more efficient and much easier to do! I had the most fun coming up with the design for spiderman & iron man, while the superman logo was the most challenging one as I had to hand paint every one and they had to look the same without the icing colour mixing with the yellow base!<br />
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To challenge myself further I also attempted to produce a DIY 3-tiered cupcake stand, which I must say, whilst it's not perfect (I ran out of ribbon, silly me miscalculated...so I had to improvise), did the job pretty well!<br />
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Sorry I only managed to take photos of the finished product, and not the process because I was too busy trying to figure out what to do! I will be sharing my research findings shortly in another post, so that beginners (like myself) who wish to give rolled fondant a shot needn't feel too intimidated!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7hQE-HvGtI/AAAAAAAADx8/qJk8pPJAi5M/s1600/IMG_0936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7hQE-HvGtI/AAAAAAAADx8/qJk8pPJAi5M/s400/IMG_0936.JPG" width="300" /></a></div><div style="text-align: center;">Chocolate cupcakes with Cream Cheese Frosting</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S7hPyMMD3hI/AAAAAAAADx0/EgJBdKsiafw/s1600/IMG_0932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S7hPyMMD3hI/AAAAAAAADx0/EgJBdKsiafw/s320/IMG_0932.JPG" width="320" /></a></div><div style="text-align: center;">...complete with a DIY cupcake stand!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7hQeDsRNOI/AAAAAAAADyE/SFv5ThJvK50/s1600/IMG_0938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7hQeDsRNOI/AAAAAAAADyE/SFv5ThJvK50/s400/IMG_0938.JPG" width="300" /></a></div><div style="text-align: center;">close up of superman, spiderman, iron man cupcakes </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7hQqFj6z9I/AAAAAAAADyM/c7yNh3rGWPw/s1600/IMG_0941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_bkmqfIM8bCQ/S7hQqFj6z9I/AAAAAAAADyM/c7yNh3rGWPw/s400/IMG_0941.JPG" width="400" /></a></div><div style="text-align: center;">into the boxes and all ready to go!</div>Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com2tag:blogger.com,1999:blog-3367216232615696131.post-52746124381548605292010-04-04T15:23:00.001+08:002010-04-04T15:27:58.289+08:00Review: Shunjuu Izakaya & Sumiyaki @ Robertson QuayOne of the great things about working in the River Valley area (aside from being just outside of the ERP zone) is the proximity to some of the best Japanese restaurants in Singapore. This also means that we tend to overspend on lunches, but since the coffeeshops in the vicinity are overpriced anyway, why not spend that money to sample some fine food instead~.<br />
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Last thursday, "555" went for lunch at Shunjuu Izakaya & Sumiyaki. This place serves one of my favourite yakitori along with Kazu Sumiyaki @ Cuppage Plaza and Nan Ban Tei @ Far East Plaza. They have affordable set lunches, and I'd usually order their Assorted Yakitori sets. For set A ($19), you'd get 5 sticks of yakitori (below) along with miso soup and rice topped with minced pork & mushrooms. The meat is always seasoned and grilled to perfection, crispy and lightly charred on the outside, juicy and tender on the inside.<br />
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We'd also ordered the BBQ Fugu (Puffer Fish) which was lovely with mayo + ebiko, but I always feel like it's a waste of the ebiko which I'd rather eat on its own. And as always, no meal is complete without a nice cold glass of gassy coke~ *bliss*<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7gZgKddWaI/AAAAAAAADxs/vK_bmeZMEyM/s1600/IMG_0921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="373" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S7gZgKddWaI/AAAAAAAADxs/vK_bmeZMEyM/s400/IMG_0921.jpg" width="400" /></a></div><div style="text-align: center;">Yakitori Lunch Set A - fatty pork, chicken, ribeye with garlic, scallops wrapped in bacon, shitake mushrooms </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S7gZbxSBx2I/AAAAAAAADxk/HWkOBrEgwkY/s1600/IMG_0919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S7gZbxSBx2I/AAAAAAAADxk/HWkOBrEgwkY/s400/IMG_0919.jpg" width="357" /></a></div><div style="text-align: center;">Yummy rice with minced pork and stewed mushrooms</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S7gZTdIKoYI/AAAAAAAADxU/GwZoHNkFSkY/s1600/IMG_0917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/_bkmqfIM8bCQ/S7gZTdIKoYI/AAAAAAAADxU/GwZoHNkFSkY/s400/IMG_0917.jpg" width="300" /></a></div><div style="text-align: center;">BBQ Fugu (Puffer Fish) with Mayo + Ebiko (Flying Fish Roe)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S7gZW7rBUYI/AAAAAAAADxc/RN6pdH2G2hs/s1600/IMG_0918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S7gZW7rBUYI/AAAAAAAADxc/RN6pdH2G2hs/s400/IMG_0918.jpg" width="377" /></a></div><div style="text-align: center;">Hotate (scallop) wrapped in Seaweed & Bacon - heavenly!!</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">We take our lunch hour really seriously :D, and I've only recently started to bring my camera out to lunch to capture food shots. The rest of the gang somehow felt compelled to pose for me!</div><br />
<b>8 out of 10</b><br />
<a href="http://www.shunjuu.com/index.htm">Shunjuu Izakaya & Sumiyaki</a> <br />
30 Robertson Quay,<br />
#01-15 Riverside View<br />
Singapore 238251 <br />
<span style="color: black;">Tel: +65 68873577</span>Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0tag:blogger.com,1999:blog-3367216232615696131.post-34767110573654558492010-03-29T01:02:00.001+08:002010-03-29T01:05:11.285+08:00Review: Yoshimaru Ramen @ Holland VillageHad a late lunch with S yesterday before picking up baking supplies from Phoon Huat @ Holland Village. I'd been to Yoshimaru Ramen once with Kays & Mous when it first opened in early 2009 and have not been back since. Guess it's just not something top-of-mind whenever I go to HV.<br />
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This time 'round I ordered the shabu shabu beef tonkotsu ramen ($14). Yoshimaru serves all its ramen with seasame seeds in a mortar & pestle for customers to grind and sprinkle their own sesame powder, which adds an element of novelty I suppose. I also liked the fact that they served fried garlic bits that further enhances the ramen's aroma. The shabu shabu beef was tasty enough (+), but just didn't feel like it "connected" with the soup base (-). I would try the pork version next time, or just stick to the normal tonkotsu ramen, which also has a mini version. Alternatively you can pick your own toppings to add to the basic tonkotsu char siu ramen from $9 onwards. The thin Hakata-styled noodles was cooked just right (+), and the egg was perfectly semi-runny (+). My only gripe was that the soup was WAY too diluted, so much so that I left the beef to soak longer hoping to infuse the soup with more flavour (-)!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S698ois_57I/AAAAAAAADxM/s-mt7TffC3A/s1600/27032010%28001%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span id="articleContentsText"><b></b></span><img border="0" height="300" src="http://3.bp.blogspot.com/_bkmqfIM8bCQ/S698ois_57I/AAAAAAAADxM/s-mt7TffC3A/s400/27032010%28001%29.jpg" width="400" /><span id="articleContentsText"><b> </b></span></a></div><div class="separator" style="clear: both; text-align: center;"><span id="articleContentsText"></span>Shabu Shabu Beef Tonkotsu Ramen</div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">I would come back again, to try out other items on their menu. I'm especially curious of their mini-burgers (odd, huh).. Oh and they have a fantastic promotion - 20% off their ala carte items during 2pm to 6pm daily (so late lunch worked for me)! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Not on <a href="http://cookingwithahmak.blogspot.com/2010/01/ippudo-ramen-ah-maks-must-try-list.html">Ah Mak's Must Try List</a>... until the soup is improved! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>7 out of 10</b> <span id="articleContentsText"><b> </b></span></div><div class="separator" style="clear: both; text-align: left;"><span id="articleContentsText"><b style="font-weight: normal;">Yoshimaru Ramen Bar</b><br />
31 Lorong Liput<br />
Holland Village<br />
Tel: 6463 3132</span></div>Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0tag:blogger.com,1999:blog-3367216232615696131.post-50229992218923123112010-03-22T02:03:00.004+08:002010-03-22T02:24:17.695+08:00Review: Ah Mak's Must Try List - Klang Style Bak Kut TehAs most locals would know, there are 2 main types of Bak Kut Teh. The Singaporean style usually consists of a clear peppery broth with lots of garlic, while the other is touted as a Malaysian classic which has a thicker, herbal soup base served in a claypot. While I have my favourites for the former, Kays is a purist and insists that the Klang style claypot BKT is the real thing.<br />
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My most memorable BKT experience was indeed in KL Klang valley, where there were a row of shophouses all selling the delicious herbal variety. The stall we visited then served yam rice along with the BKT, which also had enoki mushrooms, fishballs and lots of veggies! I've not been able to find something that came close in Singapore, but we do have a couple of favourites whenever we needed to get our fix.<br />
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This weekend we had the craving again, and headed to Kays' favourite stall at Alexandra Village only to find out that the entire food centre has closed for renovations! Disappointed, we drove to the Jalan Bukit Merah ABC food centre around the corner to find some other food and surprise surprise, we chanced upon the said stall relocated here! It <b>must</b> be fate!<br />
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Leon Kee Pork Rib Soup was easy to miss because of the lack of photos on its signboard. We found them purely because its neighbour was also selling BKT (but the peppery kind) which caught my eye. Kays then very quickly recognised one lady next door at Leon Kee as a regular staff from the old location. Thrilled, we quickly ordered and took our seats, waiting eagerly for the food. Kays was elated because we stumbled upon this place and we lapped up the soup almost immediately. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S6ZUhtY1K7I/AAAAAAAADwk/ZC5Nc3pbFHs/s1600-h/20032010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_bkmqfIM8bCQ/S6ZUhtY1K7I/AAAAAAAADwk/ZC5Nc3pbFHs/s400/20032010.jpg" width="400" /></a></div><div style="text-align: center;">Leon Kee BKT with fried fitters, kailan with stewed mushrooms</div><div style="text-align: center;"><br />
</div>While Kays preferred the stronger herbal taste at this Bukit Merah stall and I agree the meat is more flavourful, I personally preferred the other Leong Kee, sounds similar but I don't think they are related, at Beach Road and Geylang, which has a richer, thicker soup and the tender meat comes right off the pork ribs. Will post more about this other Leong Kee when we next visit!<br />
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So there you have it, our 2 top choices for Klang style claypot BKT!<br />
<u>Ah Mak's Klang Bak Kut Teh Must Try List:</u><br />
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<b>8 out of 10</b><br />
<div class="separator" style="clear: both; text-align: left;">1. Leon Kee Pork Rib Soup, Big Prawn Noodles </div><div class="separator" style="clear: both; text-align: left;">Blk 6, Jalan Bukit Merah</div><div class="separator" style="clear: both; text-align: left;">#01-03, ABC Market </div><div class="separator" style="clear: both; text-align: left;">*Heard that their claypot prawn noodles are good too! </div><br />
<b>8 out of 10</b><br />
<div class="separator" style="clear: both; text-align: left;">2. Leong Kee (Klang) Bak Kut Teh @ Beach Road</div>321 Beach Road<br />
Kampong Glam Conservation Area<br />
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<div class="separator" style="clear: both; text-align: left;">3. Leong Kee (Klang) Bak Kut Teh@ Geylang</div><div>251, Geylang Road (Beside Lor 11)</div><div>(they've moved from their previous location at Lor 21A) </div>Ah Makhttp://www.blogger.com/profile/00885473793681966792noreply@blogger.com0