tag:blogger.com,1999:blog-71509952382147452162024-03-13T21:48:34.027+08:00FoodmannaEvery journey begins with the quest for good food....sharonhttp://www.blogger.com/profile/17377887330361150180noreply@blogger.comBlogger169125tag:blogger.com,1999:blog-7150995238214745216.post-81312782203824719562014-07-29T01:13:00.000+08:002014-07-29T14:02:23.589+08:00Guinness lamb shanks<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-aizlJabk6RE/U9Z2UHjLFcI/AAAAAAAAFLc/w6M5jNPm2Cc/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aizlJabk6RE/U9Z2UHjLFcI/AAAAAAAAFLc/w6M5jNPm2Cc/s1600/frame1.jpg" height="426" width="640" /></a><a href="http://4.bp.blogspot.com/-Pb-rvLwz_U0/U9Z3Bk66U1I/AAAAAAAAFL0/0j4TMRtvxVc/s1600/P7270088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Pb-rvLwz_U0/U9Z3Bk66U1I/AAAAAAAAFL0/0j4TMRtvxVc/s1600/P7270088.jpg" height="480" width="640" /></a></span></div>
<span style="font-family: inherit;">Our weekend evenings had been somewhat ordinary. The Hongkongboy is studying for his finance paper and I’ve got really busy with the day job. Our weekend dinners resonates on convenience and ease; thriving on really low maintenance-ish forgettable dinners.</span><br />
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<span style="font-family: inherit;">I left the restaurant later than usual. Before leaving, I rang up the </span>Hongkongboy<span style="font-family: inherit;"> hoping he had made dinner and kept some for me. He told me to grab something home to share.</span><br />
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<span style="font-family: inherit;">As inevitable as gravity to cook. The hungry aimless drive home took me to the supermarket (so glad it’s 24 hours) to find something quick and easy to put together for supper. Once in the vicinity of colourful vegetables, I thought about grand meals, I ditch the frozen meal section and piled up my basket with carrots, celery, tomatoes and hauled some fat lamb shanks as well. And of course the </span>Hongkongboy<span style="font-family: inherit;"> s favourite ice-cream.<a href="http://1.bp.blogspot.com/-r0rjgLkso9A/U9Z3EHAqggI/AAAAAAAAFL8/FMuW59Dc-Z4/s1600/P7270109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-r0rjgLkso9A/U9Z3EHAqggI/AAAAAAAAFL8/FMuW59Dc-Z4/s1600/P7270109.jpg" height="480" width="640" /></a></span></div>
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<span style="font-family: inherit;">The </span>Hongkongboy<span style="font-family: inherit;"> sprung up from the sofa to help me with the loot as I walked in. He asked if I’ve bought any food home? Steeping into the anger zone, I consoled myself thinking that maybe he needed a break from the books. But at the back of my head, I felt disappointment brewing up - why didn’t he made dinner. He was home early and I am sure he fed himself. Spitefully, I told him "I did bring food home. But it’s for tomorrow.”. I fish out the tub of ice-cream from the shopping bags hastily handed over to him expecting him to noticed my blackened face. He gleely retreated back into the sofa with a big spoon. I retreated back into the kitchen just to keep my mouth shut.</span></div>
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<span style="font-family: inherit;">Making stew at such hour cleared my mind somehow. You feel a little bit better knowing there’s a lovely meal the next day. It’s not hard job that calls for precise measurements or cutting. The carrots and celery comprises of a few rough stress relieving hacks plus the few minutes of browning the shanks. Onions are left whole and garlic in bulbs. Topple everything into a slow cooker, pour in the stout and after many hours, the meal comes together by itself. A happy return in the morning.</span><br />
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<span style="font-family: inherit;">Just before bed, I told him about our little fête for Sunday night. His face beamed into a wide smile and I knew that’s all it requires. I could have fight him and still live happily with frozen dinners or convenience takeaways the next day. Those meals will be easily forgotten. He wouldn’t eagerly ask me for recipes to share with his family and friends. And most importantly we wouldn’t have these precious few hours sipping wine over a good meal connecting with each other. Many times in a relationship, we forget to compromise along the way. It’s the return to norm that matters most. A ritual that is delicious–both complex and comforting.</span></div>
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<span style="font-family: inherit;"><b style="font-weight: normal;">Other lamb shank recipe - </b><a href="http://foodmanna.blogspot.sg/2011/11/easy-slow-cook-lamb-shanks.html" target="_blank">Balsamic vinegar lamb shanks</a></span></div>
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<strong><span style="font-family: inherit;">Guinness lamb shanks</span></strong></div>
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<em><span style="font-family: inherit;">Serves 4 hunger person</span></em></div>
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<span style="font-family: inherit;">4 Lamb shank because we are greedy. The other 2 are left for ragout sauce for pasta.</span></div>
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<span style="font-family: inherit;">4 fat carrots, hacked into 3</span></div>
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<span style="font-family: inherit;">4 blades of celery, hacked into 3</span></div>
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<span style="font-family: inherit;">1 onion, whole with skin removed</span></div>
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<span style="font-family: inherit;">1 bulb garlic, don’t bother removing skin</span></div>
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<span style="font-family: inherit;">3 thumb size ginger knobs</span></div>
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<span style="font-family: inherit;">1 can tinned tomatoes</span></div>
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<span style="font-family: inherit;">1 tablespoon Brovil or Vegemite</span></div>
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<span style="font-family: inherit;">1/2 teaspoonful of black peppercorns</span></div>
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<span style="font-family: inherit;">2 stalks of rosemary (optional)</span></div>
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<span style="font-family: inherit;">2 heap tablespoon sugar to balance the taste</span></div>
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<span style="font-family: inherit;">700mL Guinness Stout</span></div>
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<span style="font-family: inherit;">Water or stock to cover</span></div>
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<span style="font-family: inherit;">Salt to taste</span></div>
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<span style="font-family: inherit;">Plain flour and salt for dusting the shanks</span></div>
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<strong><span style="font-family: inherit;">Method</span></strong></div>
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<span style="font-family: inherit;">Brown the shanks with a good dusting of flour and salt mixture on a large frying pan. Transfer the browned shanks to the slow cooker pot. Topple in all the vegetables (Carrots, celery, onion) and cook briefly under it’s slightly brown and fragrant. Move over the vegetable in the slow cooker pot. Add the Brovil, tin of tomatoes, garlic bulb, stout, peppercorns, sugar and rosemary. Cover with water or stock.Set the slow cooker on a low setting and go to bed. I left mine for 8 hours overnight.</span></div>
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<span style="font-family: inherit;">The next morning, transfer the shanks to a pot. Sieve the sauce and discard the vegetables. Simmer the sauce and lamb shanks uncovered until sauce reduces by 1/3 and thickens. When serving, chop some parsley and scatter over.</span></div>
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<strong><span style="font-family: inherit;">Mash potatoes</span></strong></div>
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<em><span style="font-family: inherit;">Serves 4 hunger person as sides</span></em></div>
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<span style="font-family: inherit;">4 russet potatoes, peeled and chopped into large chunks</span></div>
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<span style="font-family: inherit;">1 garlic clove, minced</span></div>
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<span style="font-family: inherit;">200 mL cream</span></div>
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<span style="font-family: inherit;">100g butter</span></div>
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<span style="font-family: inherit;">Salt and white pepper to taste</span></div>
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<strong><span style="font-family: inherit;">Method</span></strong></div>
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<span style="font-family: inherit;">Add cold water to the pan until the potatoes are covered by at least an inch. Add a teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.</span></div>
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<span style="font-family: inherit;">When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the cream and butter over the potatoes. Mash the potatoes with a potato masher or a fork. Then use a strong wooden spoon (a metal spoon might bend) to beat further until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.</span></div>
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<span style="font-family: inherit;">Add salt and pepper to taste.</span></div>
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<strong><span style="font-family: inherit;">Good old French Beans</span></strong></div>
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<em><span style="font-family: inherit;">Serves 4 person as sides</span></em></div>
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<span style="font-family: inherit;">About 400g french beans, ends chopped off</span></div>
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<span style="font-family: inherit;">2 garlic clove, finely minced</span></div>
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<span style="font-family: inherit;">1 tablespoon butter</span></div>
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<span style="font-family: inherit;">1 tablespoon olive oil</span></div>
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<span style="font-family: inherit;">Salt and pepper to taste</span></div>
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<span style="font-family: inherit;">1/2 teaspoon freshly grated lemon zest</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<strong><span style="font-family: inherit;">Method</span></strong></div>
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<span style="font-family: inherit;">Heat a sauce pan or skillet on medium heat with olive oil and butter. Add garlic and cook for 60 seconds. Add green beans and sauté for 5-8 minutes with a splash of water or white wine if you have. Season with salt & pepper. Dish out and grate lemon zest over.</span></div>
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<span style="font-family: inherit;">Bring out your best plates and polish silvers. Pour some good red wine into glasses. Enjoy dinner like an Englishmen.</span></div>
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<span style="font-family: inherit;">- till next post. ss.</span></div>
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</b:if>Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-48957193144848295152014-07-12T20:53:00.000+08:002014-07-12T20:58:21.837+08:00Old Fashion Fruit Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-mXKRKLNNFTc/U8EgpNNMgKI/AAAAAAAAFIc/etgobg3ta2w/s1600/P7070101-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-mXKRKLNNFTc/U8EgpNNMgKI/AAAAAAAAFIc/etgobg3ta2w/s1600/P7070101-5.jpg" height="480" width="640" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-YQ-koHMiMLs/U8EbQU7cHsI/AAAAAAAAFIA/ZCgO6G9f_3w/s1600/P7070055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-YQ-koHMiMLs/U8EbQU7cHsI/AAAAAAAAFIA/ZCgO6G9f_3w/s1600/P7070055.jpg" height="480" width="640" /></span></a></div>
<span style="font-family: inherit;">Hello…</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">You must have wondered. Yes, I am still around. Still cooking, Still crazily snapping food photos. Still talking about food and eating (which my waistline didn’t approve). There was some travelling in between. Work got into an mentally-draining state leaving me on a constant battery-low mode. I’ve got a formidable stack of new cookbooks piling up from Amazon (got to make good use of the free shipping) but no more can I read another word. I prefer looking at food pictures on the bed and soon became drawn into a picturesque world of <a href="http://instagram.com/sandrasim" target="_blank">Instagram</a>. Until, most nights, my eyes gave way into the darken iPhone screen. At least I’m glad that I’ve made many new friends along the way. </span><br />
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<a href="http://4.bp.blogspot.com/-uToHHbrMsHY/U8EbLf6DwUI/AAAAAAAAFHs/lHfvd9lgAuc/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-uToHHbrMsHY/U8EbLf6DwUI/AAAAAAAAFHs/lHfvd9lgAuc/s1600/frame1.jpg" height="426" width="640" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-fokWzILiQ5c/U8EbQM2RrdI/AAAAAAAAFH8/KqzaKLhQK3Y/s1600/P7070084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-fokWzILiQ5c/U8EbQM2RrdI/AAAAAAAAFH8/KqzaKLhQK3Y/s1600/P7070084.jpg" height="480" width="640" /></span></a></div>
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<span style="font-family: inherit;">Weekends were left for recuperating the week’s toil (the downside of being thirty-five), allowing my brain to go blank just like the blog page or anything else that requires some processing. You’ll ask me what I did? Little trivial things - letting my mind wonder off with hours dozing off on the sofa until it’s time to make dinner. Some afternoon are spent fixating on television. I am sure all of you had been there, it some kind of a self-impose cocoon - the utter euphoric sense of contentment these simple indulgences bring upon to you. It’s okay to treat yourself with doing nothing. </span></div>
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<span style="font-family: inherit;">Yup, I did fell into the Korean drama trap along the way.
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<span style="font-family: inherit;">Today, finally, I’ve made up my mind to come out of my hermit cave and do some serious writing. Tomorrow, I’ll attack the two thousand photos on the SD card which I kept procrastinating to sort out. One thing at a time. I promise another “Hello” soon.</span></div>
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<a href="http://2.bp.blogspot.com/-TytEg7ZAHOY/U8EbGnMIUaI/AAAAAAAAFHk/K5SyqU5ket8/s1600/frame2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-TytEg7ZAHOY/U8EbGnMIUaI/AAAAAAAAFHk/K5SyqU5ket8/s1600/frame2.jpg" height="358" width="640" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-rqFnlV-CXk0/U8EbNDzu0FI/AAAAAAAAFH0/FLVbivhDFhw/s1600/frame3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-rqFnlV-CXk0/U8EbNDzu0FI/AAAAAAAAFH0/FLVbivhDFhw/s1600/frame3.jpg" height="426" width="640" /></span></a></div>
<span style="font-family: inherit;"><b>Old School Shrimp Fruit Salad</b></span><br />
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<span style="font-family: inherit;">This salad recipe had been with my family for decades. It's embarrassingly effect less and always a star dish to bring along to any barbecue or potluck. Kids love it too! In summer, with fruits in abundance, it’s up to you to use any combination. You can also swap shrimps with lobster if you are feeling more luxurious.</span></div>
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<b><span style="font-family: inherit;"><br /></span></b>
<b><span style="font-family: inherit;">Ingredients</span></b></div>
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<i><span style="font-family: inherit;">Serves a party of 8-10 as sides</span></i></div>
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<span style="font-family: inherit;">1 kg shrimp</span></div>
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<span style="font-family: inherit;">2 large mangos</span></div>
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<span style="font-family: inherit;">2 large pears</span></div>
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<span style="font-family: inherit;">2 large apples</span></div>
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<span style="font-family: inherit;">1/2 of whole cantaloupe</span></div>
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<span style="font-family: inherit;">1 pomegranate (optional)</span></div>
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<span style="font-family: inherit;">Store bought mayonnaise or Miracle Whip</span></div>
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<span style="font-family: inherit;">2 tablespoon sugar</span></div>
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<span style="font-family: inherit;">A pinch of salt</span></div>
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<span style="font-family: inherit;">A squeeze of lemon</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<b><span style="font-family: inherit;">Method</span></b></div>
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<span style="font-family: inherit;">Blanch the shrimps in a pot of salted boiling water for 2 mins or until cooked through. Get ready a large mixing bowl with ice and water. Transfer the drained shrimps to the ice bath until cool. Peel and devein the shrimps.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Skin, cut and cube all the fruits except the pomegranate into a large mixing bowl together with the peeled shrimps. Add mayonnaise, sugar and salt. Toss to coat with dressing with a squeeze of lemon, adding more mayonnaise if required.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Transfer the salad to a nice large serving bowl. Fish out the shrimps so they look nice on top. Sprinkle the pomegranate. It’s gonna be pretty with the ruby gems on top. Refrigerate until your party starts (about an hour). The juice will mingle a little and it will taste even more amazing.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Cooking Notes: You can cut the fruits in advance. Especially for the pears and apples, soak them in salted water for 15-20 minutes to prevent them from turning brown. </span></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Tips on how to blanch shrimps. <a href="http://foodmanna.blogspot.sg/2011/07/tips-on-how-to-blanch-succulent-juicy.html#.U8EwVVazL1o" target="_blank">here</a> and <a href="http://foodmanna.blogspot.sg/2013/09/cantonese-boiled-shrimps.html" target="_blank">here</a>.</span><br />
<span style="font-family: inherit;">If you are holding a glam party, Prawn cocktail recipe, <a href="http://foodmanna.blogspot.sg/2013/01/prawn-cocktail-with-mango-and-avocado.html" target="_blank">here</a></span><br />
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<span style="font-family: inherit;">-till next post, ss. </span></div>
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Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-87695549482593045662014-01-25T01:51:00.001+08:002014-01-25T01:53:41.852+08:00Chocolate Birthday Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-dToOxwdT7iU/UuKl2vpOxDI/AAAAAAAAEvc/iBmLPAKKYqQ/s1600/P1240272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-dToOxwdT7iU/UuKl2vpOxDI/AAAAAAAAEvc/iBmLPAKKYqQ/s1600/P1240272.jpg" height="480" width="640" /></a></div>
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<img class="postthumb" expr:alt="data:post.title" expr:src="data:post.thumbnailUrl" />Today I turn 35.
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<span style="font-family: inherit;">And today I cross over the mid-life point. They say thirty-five is the start of middle age. It's a strange period. Too young to start <del>talking</del> nagging like your mom. Too old to pull a when-you-are-young-and-reckless late night or do something frivolous. Trust me, you'll regret badly the next day. Hangover make you look worst than leopard tights. Nothing planned are good plans - my kind of ideal nights tend to be on the sofa in front of the television. I run and still feel fat. My Facebook friends are all about the baby pictures. Family tends to come first now. <strike>You'll</strike> I'll take a day off to bake a cake for yourself.
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<a href="http://3.bp.blogspot.com/-WHq2cc1R-3I/UuKnJ6VrqzI/AAAAAAAAEvs/rF3qdU9QX08/s1600/frame3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-WHq2cc1R-3I/UuKnJ6VrqzI/AAAAAAAAEvs/rF3qdU9QX08/s1600/frame3.jpg" height="426" width="640" /></a><a href="http://1.bp.blogspot.com/-dN93FmvqTkQ/UuKnPFEqbXI/AAAAAAAAEwA/tVSUXjPEZXo/s1600/frame4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-dN93FmvqTkQ/UuKnPFEqbXI/AAAAAAAAEwA/tVSUXjPEZXo/s1600/frame4.jpg" height="426" width="640" /></a></div>
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<span style="font-family: inherit;">As much as I’ve crave this extraordinary adventure in life. There are undoubtedly times in one’s life that call for a hunk piece of chocolate cake. Whether you are happy, sad, depressed or stressed. This chocolate cake is exactly what you need. Especially more so for birthdays. Today, I just want my chocolate birthday cake with a candle.
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Now that I am thirty-five, being thirty-five didn't matter anymore. I am thankful I woke up to another day with the person I one. I've arrived on this day with many lessons learned and ready to fill my future me with many more years of laughters, tears, optimism and contemptment . Life will only gets better. It does with time.
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Happy Birthday to me.
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Other birthday cake: <a href="http://foodmanna.blogspot.sg/2013/01/cloud-nine-chocolate-cale.html#.UuKdlxZm5o4">Cloud nine chocolate cake</a> and <a href="http://foodmanna.blogspot.sg/2013/07/mixed-berry-chocolate-pavlova.html#.UuKkWxZm5o4">Mixed berry chocolate pavlova</a>
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<a href="http://2.bp.blogspot.com/-3N0SBNHiQQQ/UuKnPWtR-cI/AAAAAAAAEwE/7uAkwU98EGk/s1600/P1240208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-3N0SBNHiQQQ/UuKnPWtR-cI/AAAAAAAAEwE/7uAkwU98EGk/s1600/P1240208.jpg" height="480" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-JIclIoKF36o/UuKnOx2hoII/AAAAAAAAEv8/Tpq6U4lgr5Q/s1600/P1240245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-JIclIoKF36o/UuKnOx2hoII/AAAAAAAAEv8/Tpq6U4lgr5Q/s1600/P1240245.jpg" height="480" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-Y0TtyM9RjG8/UuKnIuDzVjI/AAAAAAAAEvk/iReqWEqHAdA/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-Y0TtyM9RjG8/UuKnIuDzVjI/AAAAAAAAEvk/iReqWEqHAdA/s1600/frame1.jpg" height="478" width="640" /></a></div>
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<span style="font-family: inherit;">This recipe is foolproof, mix and pour type batter. For this cake to taste extra luxurious, use the best quality chocolate you can find. I use Valrhona with 70% cocoa.
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<strong><span style="font-family: inherit;">Ingredients</span></strong></div>
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<span style="font-family: inherit;"><em>Recipe </em><em>loosely</em><em> adapted from Ina Garten: </em><em>Beatty's </em><em>Chocolate Cake</em></span></div>
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<em><span style="font-family: inherit;">- makes 1 3 layer 6" cake or 2 layers 8" cake</span></em></div>
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<span style="font-family: inherit;">350g granulated sugar
</span></div>
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<span style="font-family: inherit;">200g plain flour
</span></div>
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<span style="font-family: inherit;">85g unsweetened cocoa powder
</span></div>
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<span style="font-family: inherit;">1½ teaspoon baking powder
</span></div>
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<span style="font-family: inherit;">1½ teaspoon bicarbonate of soda
</span></div>
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<span style="font-family: inherit;">1 teaspoon fine sea salt
</span></div>
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<span style="font-family: inherit;">2 large eggs, beaten
</span></div>
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<span style="font-family: inherit;">275ml buttermilk or milk with 1 tablespoon vinegar
</span></div>
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<span style="font-family: inherit;">135ml canola oil
</span></div>
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<span style="font-family: inherit;">1 tablespoon coffee powder
</span></div>
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<span style="font-family: inherit;"> 275ml boiling water
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<span style="font-family: inherit;">100g dark chocolate
</span></div>
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<span style="font-family: inherit;">1 tablespoon vanilla extract
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<span style="font-family: inherit;"><br /></span></div>
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<strong><span style="font-family: inherit;">Method</span></strong></div>
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<span style="font-family: inherit;">Preheat the oven to 180C. Line the based of three 6" cake tins or two 8" tins (not ones with removable bases, the batter is too liquid).
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Sift the flour, cocoa, baking soda, baking power and salt into a bowl. In a electric mixer with a paddle attachment, beat the eggs and sugar until light and thick (about 3 minutes). Pour the oil in a single stream while the mixer is still mixing then add the vanilla extract.
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Melt the chocolate and instant coffee with the boiling water. Mix the flour into the batter followed by the hot chocolate. Stir until smooth - it is very watery. Divide between tins and bake for 30-40 mins, until a cake tester comes out clean. Leave to cool on a wire rack for 5 minutes in the tins then turn out and remove the paper.
</span></div>
<div>
<br /></div>
<div>
<strong><span style="font-family: inherit;">Chocolate Frosting</span></strong></div>
<div>
<span style="font-family: inherit;">180g dark chocolate
</span></div>
<div>
<span style="font-family: inherit;">250g butter
</span></div>
<div>
<span style="font-family: inherit;">1 large egg yolk
</span></div>
<div>
<span style="font-family: inherit;">1 teaspoon vanilla extract
</span></div>
<div>
<span style="font-family: inherit;">150g icing sugar
</span></div>
<div>
<span style="font-family: inherit;">1 tablespoon instant coffee powder or any liquors
</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<strong><span style="font-family: inherit;">Method</span></strong></div>
<div>
<span style="font-family: inherit;">Break apart the chocolate and place it in a heat-proof bowl set over a pan of simmering water or you can microwave it to melt. Stir until just melted and set aside until cooled to room temperature.
</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">With an electric mixer on a paddle attachment, beat the butter with the sugar on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. If you are in a hot kitchen, place the frosting in the fridge to firm up Spread immediately on the cooled cake.
</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">- till next post, ss. </span></div>
Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-41012942913884848582014-01-18T19:20:00.001+08:002014-01-18T19:32:20.655+08:00Kueh lapis legit - Spekkoek<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dNCkdszZpds/UtavpHxEdpI/AAAAAAAAEt8/99-qBsyy35M/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-dNCkdszZpds/UtavpHxEdpI/AAAAAAAAEt8/99-qBsyy35M/s640/frame1.jpg" height="358" width="640" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-Bcg9l34N8ak/UtavyhCMIcI/AAAAAAAAEuQ/1zkbuG3m3QA/s1600/P1130133-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-Bcg9l34N8ak/UtavyhCMIcI/AAAAAAAAEuQ/1zkbuG3m3QA/s640/P1130133-2.jpg" height="640" width="640" /></a>Our family have a secret. Every Chinese New Year, we have tons of baking to filled up every non-working hours. Our kitchen turned into underground production house. During these few weeks prior to the big lunar day one, Nobody is allowed to cook because bags of flour and sugar took up every available counter space. The refrigerator is filled with dozens of eggs and butter. There's no space for other food. No one is allowed to eat at the dining table too! We use the table for packaging the cookies into their container. Naming and tagging them for delivery.</div>
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Oh yeah! It's all hard work. Rolling, cutting, egg washing every single cookie. We lose sleep over them. We got fat with them (Let's talk about QC, we taste every batch!). We baked churning trays after trays, hundreds and thousands of new year goodies. Last year, we had a successful our <a href="http://foodmanna.blogspot.sg/2013/01/foodmanna-cny-charity-bake-sale.html#.UtpWGhZm5o4">Charity Bake Sale</a> raising a hefty sum for <a href="http://www.clubrainbow.org/">Club Rainbow</a> - committed to help children suffering for chronic and life threatening illnesses. This year, although there's no cookies sale (Thank you peeps for sending me enquiries this year), to put things into action, I've signed up to be a volunteer with Club Rainbow. I am sure you all will agree. Nothing is more fullfilling than seeing a smile on an ill child's face. I like to be part of that.<span style="font-family: inherit;"><a href="http://4.bp.blogspot.com/-U3d085qEmAU/Utavnb2UAxI/AAAAAAAAEtw/6xLYc4yfzWo/s1600/frame3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-U3d085qEmAU/Utavnb2UAxI/AAAAAAAAEtw/6xLYc4yfzWo/s640/frame3.jpg" height="358" width="640" /></a></span><br />
<a href="http://2.bp.blogspot.com/-OT6M4_rjYIo/Utav67iHRlI/AAAAAAAAEuY/oS1ZY2God3A/s1600/P1130082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" src="http://2.bp.blogspot.com/-OT6M4_rjYIo/Utav67iHRlI/AAAAAAAAEuY/oS1ZY2God3A/s640/P1130082.jpg" height="480" width="640" /></span></a><br />
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<a href="http://4.bp.blogspot.com/-fxZ0s26VqX8/Utavqq4jHwI/AAAAAAAAEuI/ocZlmk_xucg/s1600/frame4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-fxZ0s26VqX8/Utavqq4jHwI/AAAAAAAAEuI/ocZlmk_xucg/s640/frame4.jpg" height="426" width="640" /></span></a></div>
Back to the Kueh Lapis. My grand aunt used to hold to realm to this particular recipe. Year after year, she will bake this laborious cake for everyone. Her kueh lapis is highly praised by everyone. Soon, she had a stream of fans that will knock on her door to buy this cake (Along with her addictive almond cookies, recipe <a href="http://foodmanna.blogspot.sg/2012/01/chinese-new-year-almond-cookies.html#.UtpbzhZm5o4">here</a>). After offering to help her with the baking a few years ago, she handed me a piece of hand-written recipe (that's exactly what I was after). Sadly, the recipe don't tell much details but luckily I've remembered every unwritten part of it. So, here you go, enjoy the recipe and happy baking! I promise you. This recipe is very good.<br /><br />This fascinating Kueh lapis is not difficult to make, but you do need lots of patience. Be prepared to hover next to the oven for a couple of hours grilling each layer of batter. The cake is served in very small, thin slices as it is so rich and fragrant.<br />
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Since you are here, also check out the <a href="http://foodmanna.blogspot.sg/2012/01/chinese-new-year-pineapple-tarts.html#.UsWsuRYhcUR">buttery pineapple tart recipe</a>, <a href="http://foodmanna.blogspot.sg/2012/01/chinese-new-year-almond-cookies.html#.UtpdKRZm5o4">almond cookies</a>, <a href="http://foodmanna.blogspot.sg/2013/01/chinese-new-year-vanletines-day-danish.html#.Utax9xYhcUQ">Danish cookies</a> for Chinese New Year.<span style="font-family: Arial;"></span><br />
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<span style="font-family: Arial;">KUEH LAPIS LEGIT</span><br />
<strong><span style="font-family: inherit;">Ingredients</span></strong><br />
<div>
<i><span style="font-family: inherit;">Makes 1 8x8 inch cake</span></i></div>
<div>
<span style="font-family: inherit;">500g salted butter
</span></div>
<div>
<span style="font-family: inherit;">280g caster sugar
</span></div>
<div>
<span style="font-family: inherit;">120g cake flour
</span></div>
<div>
<span style="font-family: inherit;">15 egg yolks
</span></div>
<div>
<span style="font-family: inherit;">6 egg whites
</span></div>
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<span style="font-family: inherit;">3 tablespoonful condense milk
</span></div>
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<span style="font-family: inherit;">1 teaspoonful vanilla extract
</span></div>
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<span style="font-family: inherit;">1½ teaspoonful rempah lapis (mixed spices)
</span></div>
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<span style="font-family: inherit;">1 tablespoon brandy
</span></div>
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<span style="font-family: inherit;">¼ teaspoonful salt
</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
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<i><span style="font-family: inherit;">Rempah Lapis</span></i></div>
<div>
<span style="font-family: inherit;">If you can't find rempah lapis, you can mix your own.
</span></div>
<div>
<span style="font-family: inherit;">2 teaspoons cinnamon
</span></div>
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<span style="font-family: inherit;">1 teaspoon ginger
</span></div>
<div>
<span style="font-family: inherit;">1 teaspoon aniseed
</span></div>
<div>
<span style="font-family: inherit;">½ teaspoon nutmeg
</span></div>
<div>
<span style="font-family: inherit;">½ teaspoon cardamon
</span></div>
<div>
<span style="font-family: inherit;">¼ teaspoon cloves
</span></div>
<div>
<em><span style="font-family: inherit;">( all spices are ground )</span></em></div>
<div>
<a href="http://4.bp.blogspot.com/-pzg-FmCj7Y4/Utavo4rDY-I/AAAAAAAAEt4/5fGthUT9CIM/s1600/frame2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-pzg-FmCj7Y4/Utavo4rDY-I/AAAAAAAAEt4/5fGthUT9CIM/s640/frame2.jpg" height="640" width="640" /></span></a></div>
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<strong><span style="font-family: inherit;">Method</span></strong></div>
<div>
<span style="font-family: inherit;">Firstly separate the yolks and whites. Then, grease the bottom of an 8x8 inch aluminum tin pan (Aluminum pans are relatively cheap and best for kueh lapis cake as non-stick pan will let the sides brown too much). Set your oven to top grill or broiler setting to preheat.
</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Cream butter and sugar together in an electric mixer with the paddle attachment until light and pale. This should take about 10mins on medium speed. Beat in the egg yolks one at a time. Then add the condensed milk, brandy and vanilla extract.
</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Sieve the flour and spice together and set aside. In a clean mixing bowl. Whisk the egg whites and pinch of salt till stiff peak. Start by mixing 1 tablespoon of egg white to the butter mixer. This loosen up the batter. Then lightly fold in ¼ of the flour and ⅓ of the egg whites. Always end the folding with flour.
</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Set the pan into the oven to warm up. Then pour about ½ cup of the spiced batter into the pan, spreading with a spoon to form a thin layer. The first layer will be thicker than the other layers. Place pan under a preheated broiler (oven grill) for 2 minutes, or until the layer is firm and very lightly browned. Spread ⅓ cup of the batter over the top and broil until firm and browned. The hot pan will melt your batter as you pour it in, resulting in smooth layers. Repeat layering and broiling until all batter is used. In between each layers, poke the surface or any air bubbles with a toothpick and flatten the layers lightly with a metal fondant presser. Also turn the pan each time to ensure even cooking.
</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">If you find that the sides are still wet, turn the oven to "bake" setting at 180 degree C and bake for a further 5 minutes. Covered the top with foil.
</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">The whole process will take about 2 hours. And do watch the batter in the oven as they turn brown very easily.
</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Leave cake to cool for 10 minutes, loosen the sides with a knife, then invert the pan onto a wire grid rack to give a nice pattern to the top before turning the cake the right side up. Serve in thin slices. The cake will taste better the next day.
</span></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">The kueh lapis keeps well for 10 days in fridge or if you are making in advance, you can freeze the cake wrapped in plastic for up to a month ahead. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">-till next post, ss.</span></div>
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</b:if>Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-62233825310017695302014-01-05T00:58:00.000+08:002014-01-15T23:52:07.916+08:00Green bean omelette<div class="separator" style="clear: both;">
<a href="http://3.bp.blogspot.com/-PmxsvzbyHic/UsgnXT1ZopI/AAAAAAAAEr8/bqLsHYSk3mI/s1600/P8170057.jpg"><img border="0" src="http://3.bp.blogspot.com/-PmxsvzbyHic/UsgnXT1ZopI/AAAAAAAAEr8/bqLsHYSk3mI/s640/P8170057.jpg" /></a><a href="http://2.bp.blogspot.com/-wUFLd1NZgaE/UsgnMrXhaWI/AAAAAAAAErQ/4zK7IhnUSvQ/s1600/1frame1.jpg"><img border="0" src="http://2.bp.blogspot.com/-wUFLd1NZgaE/UsgnMrXhaWI/AAAAAAAAErQ/4zK7IhnUSvQ/s640/1frame1.jpg" /></a>The holiday season is always magical in many ways - a time to take a little break from the year to share meals, conversations and laughters with people you love most. Looking back upon the year, the uncountable meals shared together made us closer and very much stronger. To celebrate the last few days of 2013. We went home. Hong Kong, in a way, was going home for both of us, more for Michael because he was from there. Less for me because I lived there once.<a href="http://3.bp.blogspot.com/-Kv_-OUmMq-s/UsgnMGeu_wI/AAAAAAAAErM/nPafLtmbOps/s1600/1frame2.jpg"><img border="0" src="http://3.bp.blogspot.com/-Kv_-OUmMq-s/UsgnMGeu_wI/AAAAAAAAErM/nPafLtmbOps/s640/1frame2.jpg" /></a></div>
We didn't dine at fancy restaurants or spent romantic candle twinkling evenings over wine. Instead our holiday drifted down memory lane. We took slow trams watching the city goes by. We dined at old-style Hong Kong cafés. He told me that I must make up my mind quick when we ordered or the servers will give me a crude scolding for being slow to order. I know, I know… don't hurry me! I whispered. If only I can read Chinese as fast as him, I wouldn't miss out on so many good local food when I live here! You see, I don't patronize these local gems, not that me and my expat friends are snobbish but because we had issues with Chinese characters. I still can't read them fast enough.<br />
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<img border="0" src="http://2.bp.blogspot.com/-n1pXObeUZeM/UsgnRciQxzI/AAAAAAAAErk/S0VVQ_ZrfWA/s640/1frame4.jpg" /></div>
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<a href="http://2.bp.blogspot.com/-pVqJZ4M2USo/UsgnTJEaaYI/AAAAAAAAErs/Jq839qT3kpw/s1600/1frame5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="http://2.bp.blogspot.com/-pVqJZ4M2USo/UsgnTJEaaYI/AAAAAAAAErs/Jq839qT3kpw/s640/1frame5.jpg" width="426" /></span></a></div>
<span style="font-family: inherit;">We walked up the narrow roads, visited his high school (He pointed out the principle office where he visited so often)and roamed his university where he said is the best time of his life. The days were spent strolling through the neighborhood he once grew up in, telling me his stories of favorite hang out joints after school and the pranks the boys played on other classmates. I told him he's a big bully. Over the afternoon, we sat at the café in the university campus and over a slow cup of coffee, He revealed cheekily how he would pick girls up at the library on the next building. Oh, I must say, his open liner was lame. I had laugh hardly imagining how the girl would roll her eyes at this annoying boy.</span><br />
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<span style="margin-left: 1em; margin-right: 1em;"><br />The places that we went were familiar to me. I always said I might have already met him 10 years ago along one of these streets or perhaps we had bumped into each other cramping together to share a table for a quick meal. I hoped he was one those those I've elbowed with my umbrella on a rainy day. After all, his playground was one long winding round away from Soho. If our path did cross, I know definitely I would snare at this irritating and smelly boy with his stinky friends.</span></div>
<img border="0" src="http://1.bp.blogspot.com/-960O7nsZvPs/UsgnTyd0OhI/AAAAAAAAErw/D2g4Pm3uVqI/s640/1frame6.jpg" /><img border="0" src="http://1.bp.blogspot.com/-Fg_i-21oo8g/UsgnOQPymJI/AAAAAAAAErc/qPMRQae9L1U/s640/1frame3.jpg" /><br />
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<img border="0" src="http://3.bp.blogspot.com/-6MpluEhd4sM/UsgnXpMX6EI/AAAAAAAAEsA/722RW8MAUxU/s640/1frame7.jpg" /><img border="0" src="http://1.bp.blogspot.com/-5XeoV4HFZJU/UsgoYdMe_NI/AAAAAAAAEss/KWcK8BM3rVg/s640/PC230123.jpg" /></div>
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<span style="text-align: left;">When we came back to Singapore. I cooked him a simple omelette. Green bean omelette is an old favorite of mine. Spilling my side of childhood stories and the numerous time having this omelette over porridge after school. This omelette is home to me.</span><br />
<span style="text-align: left;"><br /></span></div>
<div>
<span style="font-family: inherit;">With the new year, I look forth to many more getaways. I always feel so incredibly lucky to have so many trips together. The trips and meals we shared made us very much stronger. And now, home is wherever we are together.</span></div>
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<a href="http://3.bp.blogspot.com/-vG8RIxtpzHU/UsgnZDznG1I/AAAAAAAAEsU/ZUhdSWLkzYk/s1600/P8170065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="http://3.bp.blogspot.com/-vG8RIxtpzHU/UsgnZDznG1I/AAAAAAAAEsU/ZUhdSWLkzYk/s640/P8170065.jpg" width="640" /></span></a></div>
<span style="font-family: inherit;"><a href="http://4.bp.blogspot.com/-p6xO2mj2o90/UsgnsrjLKKI/AAAAAAAAEsk/LZJ7tRb_ELo/s1600/P8170022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="http://4.bp.blogspot.com/-p6xO2mj2o90/UsgnsrjLKKI/AAAAAAAAEsk/LZJ7tRb_ELo/s640/P8170022.jpg" width="640" /></a><a href="http://2.bp.blogspot.com/-bquT_SKaa2Q/UsgnoTzbPVI/AAAAAAAAEsc/AOWLV5hM7kw/s1600/1frame9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="http://2.bp.blogspot.com/-bquT_SKaa2Q/UsgnoTzbPVI/AAAAAAAAEsc/AOWLV5hM7kw/s640/1frame9.jpg" width="640" /></a></span><br />
<span style="font-family: inherit;">Green bean omelette is best to go with <a href="http://foodmanna.blogspot.sg/2014/01/meatball-porridge.html#.Usgq_hYhcUQ">meatball porridge</a>.</span><br />
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<div style="text-align: -webkit-auto;">
<strong><span style="font-family: inherit;">Green bean omelette</span></strong></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;"><em><strong>Serves 4 as side accompany to rice or </strong></em><a href="http://foodmanna.blogspot.sg/2014/01/meatball-porridge.html#.Usgq_hYhcUQ">porridge</a></span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">4 large eggs
</span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">Bunch of green beans
</span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">1 tablespoon light soy sauce or to taste
</span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">1 teaspoon sesame oil
</span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">Dash of white pepper
</span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">2 tablespoon cooking oil
</span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: -webkit-auto;">
<strong><span style="font-family: inherit;">Method</span></strong></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">Trim the ends of the green beans and chop thinly and evenly. Beat the eggs and add the soy sauce, pepper, sesame oil. In a hot non stick pan, add oil and briefly stir fry the green beans (about half a minute). Then with your spatula, arrange the beans into one flat layer in the pan.
</span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">Pour in the egg mixture and swivel the pan to coat the beans. Lower the heat to medium cook until dry and brown for a few minutes before flipping over to brown the other side. If the omelette is too big to flip, you can break up into quarters before flipping.
</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">Serve with the <a href="http://foodmanna.blogspot.sg/2014/01/meatball-porridge.html#.Usgq_hYhcUQ">porridge</a>.
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Till next post, ss. </span></div>
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</b:if>Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-28393186814975503562014-01-03T01:38:00.002+08:002014-01-05T01:26:51.862+08:00Meatball porridge<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-N65jHgaEtTY/UsWgzeOaenI/AAAAAAAAEqA/AUcpBLI1mro/s1600/P8190017-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-N65jHgaEtTY/UsWgzeOaenI/AAAAAAAAEqA/AUcpBLI1mro/s640/P8190017-2.jpg" width="640" /></a></div>
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Happy 2014! I hope you get to spend the holidays around a table full of good food, lots of champagne and most importantly with people you adore. I had a week full of good things - celebrations, traveling and gatherings with plenty of food. Everyday was a jolly bellies and I am still recovering from all the holiday indulgence (and festive toasts). It's day 3 of the new year now and I am still heavy and reluctant to get back the usual routine. I am sure many of you, are too. <br />
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One of my goals for this new week of the year is to eat as light as possible to lose some of the belly space before the Chinese New Year season. It's another two week long of feasting for all Chinese where we unite from where ever we are to have a meal together. And for the first meal of 2014, what more do you crave than comfort food, especially after almost a month-ful of big merry meals. What's your to-go-to comfort food? <br />
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Meatball porridge is a nostalgic favorite of mine. A dish that I've grown up with. Memories of the many many uncountable bowls of meatball porridge as a kid and in college where I had made huge pots to last for many winter meals. A cup of rice goes a long way. It's warming, filling and feels like home. <br />
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Meatball porridge is part soup and part meal somewhat filling enough to fuel your day. It is deliciously warming and comforting. Especially so if you are still suffering from the festive hangover. Your tummies will be grateful. <br />
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Best side accompany to your porridge: <a href="http://bit.ly/1dkjO4D" target="_blank">Green bean omelette</a> </div>
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<b>Ingredients</b><br />
[Serves 4 large comforting bowls]<br />
1½ cupful of Jasmine/long grain or Thai fragrant rice (They are all the same with a mild nutty flavor and sweet scent) <br />
1 to 1½ litre of water. You can add more water if you if the porridge too thick <br />
4 to 5 dried scallop <br />
1 thumb size knob ginger <br />
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<i>Meatballs</i><br />
300g minced pork <br />
1 tablespoonful oyster sauce <br />
1 tablespoonful light soy sauce <br />
1 teaspoonful Chinese wine <br />
1 teaspoonful grated ginger <br />
½ teaspoonful sesame oil <br />
½ teaspoonful cornstarch <br />
½ teaspoonful sugar <br />
dash of ground white pepper <br />
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<i>Garnish</i><br />
Chopped spring onions <br />
Sesame oil <br />
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<b>Method</b><br />
Firstly, marinate the minced pork by mixing all the ingredients together. Let it marinate while you cook the porridge. <br />
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Wash the rice and in a large pot, add the rice, water, scallops and ginger. Bring to a boil for 5 minutes then lower to a simmer stirring the porridge every now and then to prevent the rice from sticking at the base of pot. Simmer for 40 minutes to an hour until the grains had broken down into a fine consistency. Add more water if necessary. <br />
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When porridge is ready, roll the mince meat into balls and drop them into the porridge. Continue simmering for another 15 mins. Season with light soy sauce and white pepper. Serve porridge hot garnished with spring onion and a teaspoon of sesame oil. <br />
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Till next post, ss. Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-83802629834650705672013-12-23T01:13:00.001+08:002013-12-23T01:37:54.942+08:00Mint chocolate chip ice cream<div>
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Christmas is here in just a few days and there's nothing that beats the magic of this holiday. The key to this jolly season is all about indulgence. If you're anything like me, I am indulging more than I should. We can worry about the extra pound later. It goes on the New Year's resolution list every year anyway. Doesn't it always? And we have another 12 months ahead to resolve that extra pound issue.<br />
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As we rush off to bake the last batch of cookies and endless hours of prepping in the kitchen. Prepping for the big meal can be sometimes overwhelming but for now, what matters most are the priceless laughters and joy of sharing meals over the dinner table. My table is a happy place and I like it that way.<br />
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Words will be few here. Just stopping by to write you this mint chocolate chip ice cream for the dinner dessert before hitting back into the kitchen again. And also to wish you all a wonderful Merry Christmas! See you all again next year.</div>
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MINT CHOCOLATE CHIP ICE CREAM</div>
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<strong>Ingredients</strong></div>
<div>
1 cupful or 300g of packed mint leaves</div>
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140g granulated sugar</div>
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5 large egg yolks</div>
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1 cupful or 250 ml milk</div>
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2 tablespoon milk powder</div>
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2 cupful or 500 ml heavy cream</div>
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150g dark mint chocolate (Dark chocolate will be good too)</div>
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1 vanilla pod</div>
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A pinch of salt</div>
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<strong>Method</strong></div>
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Heat the milk, milk powder, salt, and sugar in a saucepan (The reason there's milk powder is to stabilize the ice cream). Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour. You can use vanilla extract too. If so, go to the next step after the sugar is all melted.</div>
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Heat the milk again, In a separate bowl, stir together the egg yolks. Then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan. This is tempering the milk so that your custard will not scramble.</div>
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Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. Strain the custard and leave until cool and refrigerated overnight to chill or chill immediately in an ice bath.</div>
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In a blender, whizz the mint leaves with the cream. You will be proud of the natural pale green color. Mix in the custard. Pour the mixture into ice cream machine and freeze according to the manufacturer’s instructions.</div>
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While the ice-cream is churning, break the chocolate block into pieces. Melt the dark chocolate on a heatproof bowl set onto of a pot of simmering water. Gentle heat and stirring is the trick.</div>
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Then about 5 minutes before it's ready, drizzle in the mint chocolate into the ice-cream and let it churn until set. Transfer to ice cream tub and freeze until firm. Wahlah! Serve with crushed candy cane on top. </div>
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Till next year, ss.</div>
Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-52146186712343961862013-12-17T00:25:00.000+08:002013-12-17T00:34:24.541+08:00Sticky maple gingerbread cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">I think you are going to love this cake. Sticky maple gingerbread cake is like the king of winter cakes. Goodnessly sticky, dark, moist and deliciously spicy. Humm…there is something just so comforting about it. </span><br />
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<span style="font-family: inherit;">Actually, I did not intend to do any baking this Christmas but since I am running around the kitchen past midnight making slumber tea. And since I've already started on Gingersnap cookies last week, it counts as already having one foot in the Christmas baking bonanza. I thought, what the heck, I might as well use up the molasses and spices. </span>Frankly speaking,<span style="font-family: inherit;"> my spices are from last Christmas and I am not sure if they can hold up for another year.</span><br />
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<span style="font-family: inherit;">I turn to oven dial to preheat.</span><br />
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<span style="font-family: inherit;">It's kind of nice to bake at midnight, sliding around the kitchen floor with fluffy slippers. The quiet charm of midnight baking is rather relaxing with no rush in the world. When you pull out cake or cookie pan from the oven, there's this overwhelming sense of accomplishment almost like a runner's 'high' after a 5 mile run so to speak. Is there 'baking endorphin fix'? This feeling can be addictive. </span></div>
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<span style="font-family: inherit;">The scent of gingery spices bringing warmth. To me, it smells of Christmas and with that lingering in my hair and pyjamas when I go to bed, I feel like I might even meet Santa.</span><a href="http://1.bp.blogspot.com/-zA9LEjiiQ7Y/UqyDNNovsyI/AAAAAAAAEnE/Qo-nU-VyzVY/s1600/PC100182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="640" src="http://1.bp.blogspot.com/-zA9LEjiiQ7Y/UqyDNNovsyI/AAAAAAAAEnE/Qo-nU-VyzVY/s640/PC100182.jpg" width="640" /></a></div>
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This sticky maple gingerbread cake is so easy. Easy as there's no mixing bowl to wash up. Basically, it's just melt, mix and bake; except for the icing bit. Well, that can wait until the morning I suppose.</div>
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<a name='more'></a>Last week: <a href="http://foodmanna.blogspot.sg/2013/12/gingersnap-cookies.html#.Uq8q_RYhcUQ" target="_blank">Gingersnap Cookies</a><br />
2 Christmas ago: <a href="http://foodmanna.blogspot.sg/2011/12/soft-chewy-gingerbread-man.html#.Uq8rWBYhcUR" target="_blank">Gingerbread Cookies</a><br />
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<strong><span style="font-family: inherit;">Ingredients</span></strong></div>
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<span style="font-family: inherit;"><i>Makes 1 delicious 9x9 inch cake</i></span></div>
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<span style="font-family: inherit;">150g butter
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<span style="font-family: inherit;">200g maple syrup
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<span style="font-family: inherit;">200g molasses
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<span style="font-family: inherit;">100g brown sugar
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<span style="font-family: inherit;">2 teaspoon ground ginger
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<span style="font-family: inherit;">1 teaspoon ground cinnamon
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<span style="font-family: inherit;">1/4 teaspoon ground cloves
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<span style="font-family: inherit;">1 teaspoon baking soda, mix with 15 mL warm water
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<span style="font-family: inherit;">250ml full-fat milk
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<span style="font-family: inherit;">2 eggs, beaten to mix
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<span style="font-family: inherit;">300g cake flour</span></div>
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<strong><span style="font-family: inherit;">Method</span></strong></div>
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<span style="font-family: inherit;">Preheat the oven to 170°C and line a 9 by 9 inch baking tin. You can use a round cake tin if you wish.
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<span style="font-family: inherit;">In a saucepan, melt the butter over a low heat along with the sugar, maple syrup, molasses and spices.Take off the heat and let cool till warm. Add the milk, eggs and baking soda solution. Stir in the flour, mix until well incorporated. The batter will be quite liquid. Pour it into the prepared tin and bake for 45 minutes or until firm on top. Try not to overcook, as it is nicer a little stickier.
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<span style="font-family: inherit;">Let the gingerbread cool in the tin before transferring to a cake plate. The gingerbread is good to eat on it's own. Warmed slightly in a microwave and serve with a large scoop of vanilla ice-cream. Or, since it's Christmas, why not go over the top with some decadent cream cheese icing with pretty Christmas decorations.
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<strong><span style="font-family: inherit;">Cream Cheese Icing</span></strong></div>
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<span style="font-family: inherit;">150g cream cheese, soften
</span></div>
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<span style="font-family: inherit;">150g butter, softened
</span></div>
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<span style="font-family: inherit;">80g icing sugar, sifted
</span></div>
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<span style="font-family: inherit;">½ tablespoonful vanilla extract
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b>Simple syrup</b></span></div>
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<span style="font-family: inherit;">3 tablespoon maple syrup</span></div>
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<span style="font-family: inherit;">3 tablespoon warm water</span></div>
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<span style="font-family: inherit;">In<strong> </strong>electric mixer with a paddle attachment, beat the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Then slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.
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<span style="font-family: inherit;">To built cake, lighten some maple syrup with warm water. Liberally drizzle the syrup over cake. This will make the cake super </span><span style="text-align: center;">moist and even more sticky. Then e</span><span style="font-family: inherit;">ither spread on with a blunt knife or spatula, or spoon into a piping bag to decorate the gingerbread cake. Decorate as you wish.</span></div>
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<span style="font-family: inherit;">Till next post, ss. </span></div>
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</b:if>Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-38927734893674867742013-12-12T12:45:00.002+08:002013-12-12T13:16:49.426+08:00Gingersnap cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">I've been a silent follower of a blog - <a href="http://www.sophisticatedgourmet.com/2013/12/raspberry-cream-scones/">The Sophisticated Gourmet</a>. In his recent post, Kamran writes about heart break and baking. He said heartbreak knows no season or the holidays, just whenever it demanded - even baking scones at 6am. Indeed, baking does heals. His words touched me. His story reminded me of difficult moments in my life. When my heart sunk as deep as the ocean floors. The feeling of heaviness, leaving me breathless for days or even months. And in the mist of all the unhappiness, you'll sometimes forget to smile and neglect the people closest to you. A reassuring smile to them, a sign to them that you'll be fine eventually. I remind myself not to forget. In times like this, our mind tends to be clouded, when we choose to see life one way, letting little moments of joy, as little and brief as it is, to slip by. We forget that sometimes a little smile is all you need to feel better; and the people worrying about you too. To remind us that there's always something wonderful on the other side. The faith; that life will turn out well. <br /><br />It always does. </span><a href="http://3.bp.blogspot.com/-yEvCAYLcNLk/Uqk8lrXLKZI/AAAAAAAAEls/WiiInj9H_7Q/s1600/PC110016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="http://3.bp.blogspot.com/-yEvCAYLcNLk/Uqk8lrXLKZI/AAAAAAAAEls/WiiInj9H_7Q/s640/PC110016.jpg" width="640" /></a><span style="font-family: inherit;"><br />It will get better one day and with time, the pain will be eventually be bitter sweet memories. Our hearts will mend and we will learn to love harder, stronger than before. Kamran sums it all well, "we’re the ones that control the entire process. That’s what life is, in a nutshell. It’s about taking what we want out of our lives and learning from each and every one of our experiences.". He's right and it's okay to be sad. It's okay to cry. Take as much time as you need. We heal at different rates. </span><a href="http://3.bp.blogspot.com/-GBhrMJ4DFpA/Uqk8mt0rSNI/AAAAAAAAEl4/BsfS5bMimZ0/s1600/PC110003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://3.bp.blogspot.com/-GBhrMJ4DFpA/Uqk8mt0rSNI/AAAAAAAAEl4/BsfS5bMimZ0/s640/PC110003.jpg" width="640" /></a><span style="font-family: inherit;"><br />I replied telling Kamran telling him it's okay to bake even to bake at 3am. Whatever time it's called for. Whenever you have the need. I've a little secret too. I baked when I feel life is not quite right or when work got tough. Butter, sugar and flour makes me feel grounded and the joy of putting all these together, beating, whisking, rolling, to make something wonderful is my escapade. As I was writing this, I've just finished rolling the last batch of cookies at 2am. </span><br />
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<span style="font-family: inherit;">The timer rang. The gingersnap cookies emerged out of the oven perfectly browned, filling the kitchen with smell of butter, ginger and cinnamon; the smell of Christmas to remember all the many years of happiness surrounding this festive season and family. I agree, sometimes to bake is all that is needed to take the pain away. Even if it was a fleeting mo</span>ment of inner peace and stillness. </div>
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<span style="font-family: inherit;">Who wouldn't smile at the smell and sight of freshly baked Christmas cookies? Bake some cookies, make new friends. Be positive and share the happiness forward. <br /><br />Other Christmas cookie recipes to put a smile on your face: <a href="http://foodmanna.blogspot.sg/2011/12/soft-chewy-gingerbread-man.html#.UqfOyxYymiU">Gingerbread cookies</a> and <a href="http://foodmanna.blogspot.sg/2011/12/christmas-sugar-cookies.html#.UqfO3hYymiU">Sugar cookies</a> </span><br />
<a name='more'></a><span style="font-family: inherit;"><br />GINGERSNAP COOKIES <br /><b>Ingredients</b><br />150g of dark brown sugar <br />100g of granulated sugar <br />100g of butter, softened <br />60g of dark molasses <br />1 whole egg <br />1/2 teaspoonful vanilla <br />350g plain flour <br />2 teaspoonful baking soda <br />2 teaspoonful ground ginger <br />2 teaspoonful ground cinnamon <br />1/4 teaspoonful ground cloves <br />1/4 teaspoonful nutmeg <br />1 teaspoonful salt <br />1/4 cup water <br /><br /><b>Method</b><br />Cream butter and sugar until light and fluffy, add in the egg and molasses; beat until mixed. Add sifted ingredients to butter mixture and mix to while adding water. Beat until all the ingredients are incorporated. Roll mixture into 1" balls and flatten to ¼ inch thick disc with your fingers. Place on lined cookie sheet 2" apart. Alternatively, you can also roll the balls in sugar before flattening. <br /><br />Place on lined cookie sheet 2" apart and bake at 180 degrees celsius for 12 to 15 minutes or until edges begin to brown. Cool slightly before removing from cookie sheet. <br /><br />Till next post, ss. </span></div>
Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-10194561562099886052013-12-06T15:56:00.000+08:002013-12-06T21:00:27.937+08:00Fig and whisky upside down cake<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-tF9zbiPYdV8/UpwXHm0OXgI/AAAAAAAAEiI/8Y-ConsFyyY/s1600/PB100915.jpg"><img border="0" src="http://1.bp.blogspot.com/-tF9zbiPYdV8/UpwXHm0OXgI/AAAAAAAAEiI/8Y-ConsFyyY/s640/PB100915.jpg" /></a><br /><a href="http://2.bp.blogspot.com/-rk5Wom3Umus/UpwYA102gyI/AAAAAAAAEkY/SQEi9U1C10w/s1600/See_you_Hokkaido._Hello_Sendai_____vscocam.jpg"><img border="0" src="http://2.bp.blogspot.com/-rk5Wom3Umus/UpwYA102gyI/AAAAAAAAEkY/SQEi9U1C10w/s640/See_you_Hokkaido._Hello_Sendai_____vscocam.jpg" /></a><br /><a href="http://2.bp.blogspot.com/-DLTD01UH-no/UpwXEQewL0I/AAAAAAAAEh8/MVBiP-40qVA/s1600/frame2.jpg"><img border="0" src="http://2.bp.blogspot.com/-DLTD01UH-no/UpwXEQewL0I/AAAAAAAAEh8/MVBiP-40qVA/s640/frame2.jpg" /></a></span><br />
<span style="font-family: inherit;">I was wondering lately. If I ever do live in such a beautiful city as Sapporo, what life will be?</span><br />
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<span style="font-family: inherit;">For sure it be delightful waking up to cloudless skies. Landscapes that change with the folds of the seasons, from green to amber and white. Maybe I will want to live in a little cute cottage house. I could grow my own vegetables and have a garden. I will have all the time in the morning to enjoy a cup of morning coffee. Cuddle up with a few dogs over the fireplace during winter in the evening. There will be plenty of books to read till I doze off into the starry night. Maybe I'll dabble into art; paint or make some craft work. Then twice or three times a week I will head to town for fresh ingredients. The adventures of the market oh, there's so much ingredients I can explore. Like the big corn or juicy red tomatoes, they are delicious to eat them on its own. There are fresh affordable local seafood stores at every corner - the big crabs or scallops will be perfect for a winter grill. I will also hunt for desserts. Perhaps it's a girl thing - I can't help getting excited with the many bakeries and pastries to try. They are always so pretty. The lightest cream puffs you'll ever have.</span></div>
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<span style="font-family: inherit;">On the way back, I'll swing by to the deep blue pacific ocean. Gaze upon the lapping ocean breathing in the fresh air until I am recharged or until my stomach starts to grumble telling me it's time to go home and cook. I am sure I can cook and write better. That will be nice, isn't it? Oh, and I nearly forgot telling you about the Hokkaido fresh milk. It's rich creaminess tasted unlike any milk that I've tasted throughout my entire life. It makes me wonder the real taste of fresh milk. I was puzzled but that's okay because, I can then have soft serve ice creams everyday for breakfast.</span></div>
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<span style="font-family: inherit; text-align: -webkit-auto;">On weekends, I could visit the whisky distillery and get a glimpse of this time honored traditional. I'll discover my favorite blend. I figured out I like my whisky fruity with little or no peat. The Yoichi distillery is one of Japan's most prestigious and possibly the most beautiful in the country. It all started in 1918, when Mr. Masataka Taketsuru (Nikka Whisky founder) journeyed to Glasgow to study distillation at a number of classic Scotch distilleries. When he returned to Japan he established the Nikka brand and built the Yoichi distillery. You could almost feel impeccable commitment of Teketsuru to Whisky. I reckon it's likewise to people who found their passion - work no longer feels like a vehicle to sustain but every moment of work is a journey that pulls you closer to what you loved and live for. It represents you. I will visit Mr. Masataka Taketsuru humble house. I will be happy to live there too.</span></div>
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<span style="font-family: inherit;">Now, let's make some whisky cake.</span></div>
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<span style="font-family: inherit;"><br />Part 1 of the Nikka Whisky, Asahi Japan tour: <a href="http://foodmanna.blogspot.sg/2013/11/tokyo-fried-chicken-miso-coleslaw.html">Tokyo Fried Chicken + Miso Coleslaw </a><br />Part 2 of the Nikka Whisky, Asahi Japan tour: <a href="http://foodmanna.blogspot.sg/2013/11/ratatouille-on-hotplate-with-egg.html">Ratatouille on hotplate with egg</a></span><br />
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FIG & WHSKY UPSIDE DOWN CAKE <br /><b>Topping</b><br />3 Tablespoon brown sugar <br />3 Tablespoon honey <br />3 Tablespoon (cut into cubes) <br />10-15 black figs <br /><br /><b>Cake batter</b></span><br />
<span style="font-family: inherit;">125g granulated sugar <br />150g unsalted butter, softened <br />1 tablespoon vanilla extract <br />110g plain flour <br />1 teaspoon baking powder <br />½ teaspoon baking soda <br />½ teaspoon salt <br />75g ground almonds <br />3 eggs, at room temperature <br />40mL milk <br />2 shots of whisky (optional) <br /><br /><b>Method</b><br />Preheat oven to 180°C (350°F) and grease an 8 inch pan or skillet. To the bottom of the baking pan, add the butter cubes and drizzle the honey over and sprinkle the brown sugar. Remove the stems and the bottom of the figs and slice into rounds or quarters. Arrange the fig on top of the butter-sugar. Set pan aside. <br /><br />In an electric mixer, beat butter, vanilla and remaining sugar until pale and fluffy, about 5 mins. Beat in the eggs one at a time and then the milk and whisky. Sift flour, baking powder, ground almonds, cardamom and 1/2 tsp salt into butter mixture and beat on low speed until incorporated. <br /><br />Spoon batter over the figs, and level with the back of a spoon. Bake cake on the bottom shelf of the oven for 30 minutes, then cover with baking paper to prevent over-browning and bake for a further 30 minutes. You can test with a skewer inserted into the centre. The cake is ready when the skewer comes out clean. Remove the cake from the oven and place it on a cooling rack. Let the cake settle for a minute or so, then run a knife around the cake and turn out onto a plate. <br /><br />Do not let the cake cool or you will not get it out of the pan. Be careful, as the fruit and glaze is still quite hot and will burn! <br /><br />Serve cake warm with a scoop of vanilla ice-cream. If you are serving later, you can microwave the cake slice for 10 secs until it's warm to touch. <br /><br />till next post, ss. <br /><br /><i>Disclosure: This experience was sponsored by Nikka Whisky, Asahi and Maybev Singapore. Though for a different purpose but as always, all opinions written are purely my own. I am incredibly grateful for opportunities like these that allow Foodmanna to continue sharing delicious stories with you.</i></span></div>
Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-26741581361669089642013-11-24T13:12:00.001+08:002013-12-06T15:58:16.598+08:00Ratatouille on hotplate with egg<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: inherit;">I love traveling on red eye flights. Because most people will go to sleep or at least try to do so; that means the cabin will be kind of quiet especially when the stewardess turn down the lights. The other reason is to watch the sunrise--watching the distant orange egg yolk glow until the the sky is bright shooting sparkles off the endless blue sea underneath. I always find it breathtaking. Our flight landed early in the morning at Narita Airport. An hour later, we were up in the sky again to Hokkaido. By then, I was extremely sleepy. I was on a not-my-usual airliner and the petite seats seems to only cater for their petite people. This time I really regret claiming the first sentence I've just wrote.</span><a href="http://2.bp.blogspot.com/-VcJgTlrybaY/UpAyPoMLJ1I/AAAAAAAAEgk/r75Bj_npeMQ/s1600/Autumn_leaves_on_my_feet.__vscocam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-VcJgTlrybaY/UpAyPoMLJ1I/AAAAAAAAEgk/r75Bj_npeMQ/s640/Autumn_leaves_on_my_feet.__vscocam.jpg" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-xgKriz3gDeU/UockeU2D0GI/AAAAAAAAEbg/Gq-mxyaliwA/s1600/frame3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="426" src="http://4.bp.blogspot.com/-xgKriz3gDeU/UockeU2D0GI/AAAAAAAAEbg/Gq-mxyaliwA/s640/frame3.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">!2 hours later from where we started and after another long bus ride to get to where we suppose to be. We finally stop for a proper first meal. Although lunch was a quick bento-type-business lunch rather than a somehow expected feast, we were all happy to dig into a tray with neat compartments of sashimi and temperas. Everything was pretty and delightful. Even the unidentifiable pickles (It was beetroot red and some almost neon yellow stuff top with little fried sticky fish and micro greens) were great too. Of course, we were offered beers to wash them down being on their home ground at the beautiful Autumn garden of Asahi Brewery Park.</span></div>
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="http://2.bp.blogspot.com/-CetO3o7Fbqw/UpA1FsCJ0EI/AAAAAAAAEhQ/ExXRLlxl-tM/s1600/PB171003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-CetO3o7Fbqw/UpA1FsCJ0EI/AAAAAAAAEhQ/ExXRLlxl-tM/s640/PB171003.jpg" width="480" /></a></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Look at the beer tap. The white part is all ice!</td></tr>
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<a href="http://3.bp.blogspot.com/-qQGYkCbsFao/UockhGVBt1I/AAAAAAAAEbs/YUhdqFiDAnE/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="http://3.bp.blogspot.com/-qQGYkCbsFao/UockhGVBt1I/AAAAAAAAEbs/YUhdqFiDAnE/s640/frame1.jpg" width="426" /></span></a></div>
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<span style="font-family: inherit;">By then, after all food and alcohol began to kick in, the only logical thing to do was hot shower and bed. At the tour, it seems quite a task to stay focus. My brains kept drifting away but the boys (the other people I've traveled with) paid great attention to our Japanese Asahi tour guide. She was cute with a voice so sweet and demure that will makes ice-cream melt in winter. She guided us through the brewery, along the corridors that oversee the vast production line, always walking backwards so that she face us as she talks all the time (I never thought that walking backwards for so long is possible, it's fasinating). I never caught her once without smiling (I can never smile for a straight hour without my face feeling cramp). I swear to be more like them when I get home. I am sure my boyfriend will be a very happy man. </span></div>
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<a href="http://3.bp.blogspot.com/-1KklF-zPaM8/Uocko7xRJQI/AAAAAAAAEcQ/iKUtpAtl5hA/s1600/PB040075.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="480" src="http://3.bp.blogspot.com/-1KklF-zPaM8/Uocko7xRJQI/AAAAAAAAEcQ/iKUtpAtl5hA/s640/PB040075.jpg" width="640" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-WwpGia59TfY/UockhMkTdII/AAAAAAAAEb0/NsXEzOAslZA/s1600/frame4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="426" src="http://1.bp.blogspot.com/-WwpGia59TfY/UockhMkTdII/AAAAAAAAEb0/NsXEzOAslZA/s640/frame4.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">The best part comes after the tour where we were ushered into the tasting room. Seriously, I am not the type of girl who would go to a bar and order a bucket. I have a tendency to let my glass sit for too long until they are warm until they are not very attractive to drink. But the beers I tasted at the Asahi brewery itself was super crisp, super clear and super dry. Maybe this got to do with drinking from the source, as they say, without them being shipped round the world. With their high-end production technology I don't believe this is the case. Maybe it was the super cool frozen beer tap. The beer taste really good; The beer foam (or crown) which I always find in the way, was malty, thick and smooth as satin. I finished my glass and quickly asked for another round. </span></div>
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<a href="http://2.bp.blogspot.com/-el2yEApDbDw/UpA057IrYZI/AAAAAAAAEg4/PfX3f450j4E/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="426" src="http://2.bp.blogspot.com/-el2yEApDbDw/UpA057IrYZI/AAAAAAAAEg4/PfX3f450j4E/s640/frame1.jpg" width="640" /></span></a></div>
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On our first dinner we were presented a veggie restaurant. Imagine this, after traveling for X hours, in the cramp plane seat, transiting in airport, touring a huge brewery; sleepless, tired and hungry. I can collective say that nobody is in the mood of zen food. I wasn't quite pleased. Everyone grumbled a bit but we all went along. After all that disgruntles, to our most unexpected surprise, the veggie dishes were in fact very good. The dishes were simple. We even have a platter of boiled potatoes and some raw green stuff; and they tasted nothing like we ever taste before. You might argue, a potato is a potato. But here, I taste freshness, I can almost taste the water, the fertile soil and the good vibe in that little morsel; like they have grown as a 'happy' veg with music playing throughout the farm and farmers tells them stories, something like what they do to the wagyu beef, as if they were just dug out from the soil a moment ago. I was blown away. It made asking for any form of meat a crime, a disrespect.<a href="http://4.bp.blogspot.com/-fuzGDTBq54A/Uockh1d0eYI/AAAAAAAAEb4/5YRQteDh0Hg/s1600/frame5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://4.bp.blogspot.com/-fuzGDTBq54A/Uockh1d0eYI/AAAAAAAAEb4/5YRQteDh0Hg/s640/frame5.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">Now, my heart longs for the taste of fresh organic veg again. The cold breeze against my face, the rustles of autumn leaves and wearing warm leather boots.</span></div>
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Part 1 of the Nikka Whisky, Asahi Japan tour: <a href="http://foodmanna.blogspot.sg/2013/11/tokyo-fried-chicken-miso-coleslaw.html" target="_blank">Tokyo Fried Chicken + Miso Coleslaw </a><br />
Part 3 of the Nikka Whisky, Asahi Japan tour: <a href="http://foodmanna.blogspot.sg/2013/12/fig-and-whisky-upside-down-cake.html#.UqGDHBYymiU" target="_blank">Fig and whisky upside down cake</a><br />
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<span style="font-family: inherit;">RATATOUILLE ON HOTPLATE WITH EGG</span></div>
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<i><span style="font-family: inherit;">Serves 4 person as main meal.</span></i></div>
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<span style="font-family: inherit;"><i>Cooking Notes: I like my veggies chunkier, If you wish, you can chop them into ½ inch cubes. </i><i>Please use organic veggies if possible or any happy looking veg.</i></span></div>
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<span style="font-family: inherit;"><b>Ingredients</b></span></div>
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<span style="font-family: inherit;">1 medium or 2 small eggplant, cut into chunks
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<span style="font-family: inherit;">4 tablespoons olive oil
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<span style="font-family: inherit;">1 red capsicum, cut in chucks
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<span style="font-family: inherit;">1 yellow capsicum, cut in chucks
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<span style="font-family: inherit;">3 ripe medium tomatoes, cut chunks
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<span style="font-family: inherit;">1 medium yellow squash, cut chunks
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<span style="font-family: inherit;">1 medium green squash, cut chunks<br />
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<span style="font-family: inherit;">2 medium onions, thinly sliced
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<span style="font-family: inherit;">4 to 6 garlic cloves, chopped
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<span style="font-family: inherit;">1 tbs tomato puree<br />
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<span style="font-family: inherit;">Pinch of dried chili flakes
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<span style="font-family: inherit;">Few sprigs fresh thyme
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<span style="font-family: inherit;">2 tbs torn fresh basil leaves
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<span style="font-family: inherit;">4 eggs, organic please
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<span style="font-family: inherit;">Salt and pepper to taste
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<span style="font-family: inherit;">Really quality bread to mop up all the goodness<br />
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<b><span style="font-family: inherit;">Method</span></b></div>
<span style="font-family: inherit;">Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Add the eggplant into the pan, and cook over medium heat until the sides are golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.</span><span style="text-align: -webkit-auto;"></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook until slightly brown and soften. Add a teaspoon of sugar to give it a nice caramel taste. Then, add the garlic, thyme, dried chile flakes, and a bit more salt. Cook for 2 or 3 minutes, then stir in the tomato paste. You can add the remaining veggies at this point, one by one, stirring for a minute in-between each addition.Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. </span></span></div>
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<span style="font-family: inherit;">The ratatouille is now ready to serve. You can serve it as it is, stirring in chopped basil and sprinkle fresh thyme leaves and more extra virgin olive oil, to taste. This can be serve warm over pasta or lentils (any grains).
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<span style="font-family: inherit;"><span style="font-family: inherit;">For individual hotplate version, when ready to serve, heat hotplate till is smoking hot. Add some olive oil and ¼ of the prepared ratatouille. Spread it evenly and let them sizzle for a bit, then push the veggie to the side to create an opening in the middle. Crack an egg in the middle. Transfer hotplate to the wooden base and sprinkle with chopped basil and thyme leaves. Repeat with the other servings. Serve immediately with some good bread.</span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><i>Last notes:</i></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;">I can't read Japanese but this is an<span style="font-family: inherit;"> international site to find out how to get to </span></span></span><span style="background-color: white; color: #141823; line-height: 18px; text-indent: 2px; white-space: nowrap;"><span style="font-family: inherit;"><a href="https://www.facebook.com/Veggynoie" target="_blank">Veggyの家</a><b>.</b></span></span><br />
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<span style="color: #141823; font-family: inherit;"><span style="line-height: 18px; white-space: nowrap;">If you are in Singapore and wish to get these hotplates. Go to <a href="https://www.facebook.com/RobinsonsSingapore?filter=2" target="_blank">Robinsons Heeren</a> basement. </span></span></div>
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<span style="color: #141823; font-family: inherit;"><span style="line-height: 18px; white-space: nowrap;">They got all the hotplates in difference size at really affordable price. </span></span></div>
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<span style="color: #141823; font-family: inherit;"><span style="line-height: 18px; white-space: nowrap;">For international visitors, check out these beautiful hot plates: </span></span></div>
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<span style="color: #141823; font-family: inherit;"><span style="line-height: 18px; white-space: nowrap;"><a href="http://www.amazon.com/gp/product/B0017SZR4I/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0017SZR4I&linkCode=as2&tag=httpfoodmanna-20" target="_blank">Lodge LMSOV Oval Mini Server, Black, 9-Ounce</a> or <a href="http://www.amazon.com/gp/product/B00008GKDP/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00008GKDP&linkCode=as2&tag=httpfoodmanna-20" target="_blank">LodgePre-Seasoned Fajita Set</a></span></span></div>
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<span style="font-family: inherit;">Till next post, ss.
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<i><span style="font-family: inherit;">Disclosure: This experience was sponsored by Nikka Whisky, Asahi and Maybev Singapore. Though for a different purpose but as always, all opinions written are purely my own. I am incredibly grateful for opportunities like these that allow Foodmanna to continue sharing delicious stories with you.</span></i></div>
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Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-78588725602580403812013-11-17T00:04:00.001+08:002013-12-06T16:00:07.526+08:00Tokyo fried chicken + Miso coleslaw<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dhzsWKvlGDM/Uod7SKPJ7AI/AAAAAAAAEeE/wOXHjMaQoQ4/s1600/PA200278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://2.bp.blogspot.com/-dhzsWKvlGDM/Uod7SKPJ7AI/AAAAAAAAEeE/wOXHjMaQoQ4/s640/PA200278.jpg" width="640" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-oID0tzPWoQw/Uod-B4yKBlI/AAAAAAAAEeo/VXN-_qUnaCE/s1600/PA200238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="http://3.bp.blogspot.com/-oID0tzPWoQw/Uod-B4yKBlI/AAAAAAAAEeo/VXN-_qUnaCE/s640/PA200238.jpg" width="640" /></a><strong style="font-family: inherit; text-align: left;">You need a vacation to recover from a vacation.</strong><span style="text-align: left;"><span style="font-family: inherit;"> Tell me I'm not the only one to agree! Touring Japan for 5 days coming back tired, rounder and unfazed. I literally need another 5 days to recoup. Each morning, I've coax myself out of bed early with multiple alarms set at 15 minutes interval on my phone; just to make sure I </span>don't miss the flight or train.<span style="font-family: inherit;"> Each day's itinerary</span></span><span style="font-family: inherit;"> was to travel to different cites (with my ever bulging samsonite) exploring </span>picturesque<span style="font-family: inherit;"> cities and visiting distilleries. Besides the waking-up-at-sunrise part. Everything else was fabulous. Our host from Nikka, Asahi and Maybev Singapore made sure that all of us were well fed and well drank - very very generously.</span></div>
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<span style="font-family: inherit;"><a href="http://3.bp.blogspot.com/-kRQm92TgzN0/Uoc13A5Q5PI/AAAAAAAAEdQ/Ra1eb2fFykc/s1600/frame5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="478" src="http://3.bp.blogspot.com/-kRQm92TgzN0/Uoc13A5Q5PI/AAAAAAAAEdQ/Ra1eb2fFykc/s640/frame5.jpg" width="640" /></a><a href="http://3.bp.blogspot.com/-gpkOXbOal78/Uoc20pAJ-3I/AAAAAAAAEds/4yxQwyfCF1s/s1600/PB070762.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="http://3.bp.blogspot.com/-gpkOXbOal78/Uoc20pAJ-3I/AAAAAAAAEds/4yxQwyfCF1s/s640/PB070762.jpg" width="640" /></a></span></div>
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<a href="http://1.bp.blogspot.com/-guIx1DUqBqo/Uoc1zki-T3I/AAAAAAAAEc4/8Z0LSFm-lVE/s1600/frame3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="478" src="http://1.bp.blogspot.com/-guIx1DUqBqo/Uoc1zki-T3I/AAAAAAAAEc4/8Z0LSFm-lVE/s640/frame3.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">I'll share with you the city experiences over the next few posts. But here is Tokyo first - our last day where we had half a day to explore this magnificent metropolis city. Tokyo is a love affair. Who wouldn't be hooked once you been there? The food was amazing and we had a game plan for it. Meal after meals, we cramp as much food we can consume on our last day. Until our waist expanded 2 inches thicker just before the real dinner. Yes, we still have a big farewell dinner from our host.</span></div>
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<a href="http://3.bp.blogspot.com/-Kh9_wPaV5YA/Uod_O7dmOuI/AAAAAAAAEe0/tmIARKs2s4o/s1600/PA200250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Kh9_wPaV5YA/Uod_O7dmOuI/AAAAAAAAEe0/tmIARKs2s4o/s640/PA200250.jpg" width="640" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-I-9vmipiFLs/Uod_cehyXPI/AAAAAAAAEe8/viQrrLAinWA/s1600/PA200234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="http://3.bp.blogspot.com/-I-9vmipiFLs/Uod_cehyXPI/AAAAAAAAEe8/viQrrLAinWA/s640/PA200234.jpg" width="480" /></span></a></div>
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<span style="font-family: inherit;"><span style="text-align: -webkit-auto;">Language was a barrier but not a huge problem. We either point to the plastic display of food outside the shop. Or we played by faith; either watching what our neighbors ate or pointing at the characters on the menu and say "itchi" (one). We sure did have plenty of wrong ones - like my extra large ramen came with a side of fried rice. The</span><span style="text-align: -webkit-auto;"> </span><em style="text-align: -webkit-auto;">wrong </em><span style="text-align: -webkit-auto;">by which I meant is not giving the food I've ordered the glory it deserves. I am never able to finish a bowl of noodles and rice while I've got a few other meals on the agenda after this. Nevermind that, we figured, because we might not ever find this little gem again and because the odds are always good - like my big oyster soba and my rice cracker snack from the old man who took so much pride to roast them.</span></span></div>
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<a href="http://3.bp.blogspot.com/-QOFadD87_Ss/Uoc1yK8_UWI/AAAAAAAAEco/sL_fniG0RC8/s1600/frame2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="640" src="http://3.bp.blogspot.com/-QOFadD87_Ss/Uoc1yK8_UWI/AAAAAAAAEco/sL_fniG0RC8/s640/frame2.jpg" width="426" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-A61yYibh9dw/Uoc1zJvRm0I/AAAAAAAAEcw/QTFhCOyO5xY/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="640" src="http://2.bp.blogspot.com/-A61yYibh9dw/Uoc1zJvRm0I/AAAAAAAAEcw/QTFhCOyO5xY/s640/frame1.jpg" width="426" /></span></a></div>
<span style="font-family: inherit;">We visited temples. Drank the water from the blessed fountain for good health. We walked the streets, the alley ways down to glitzy Ginza. And continue to graze our way through the glorious Mitsukoshi supermarkets. We acted like kids again or maybe more so like irritating tourists, we all have food in our hands, either stick form, a plastic plate or some taster on toothpick we randomly picked and pop in our mouths. Lauderee's macaroons, ice-cream, matcha tea scone, some yakitori, my fermented seafood parts (sorry, I didn't know what is it). We just wanted to have it all.</span><br />
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<a href="http://3.bp.blogspot.com/-B18AVKPS-tM/UoeaYJXFGrI/AAAAAAAAEfM/NOZdXULPHDY/s1600/PB070746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-B18AVKPS-tM/UoeaYJXFGrI/AAAAAAAAEfM/NOZdXULPHDY/s640/PB070746.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-YdM__LWw5d8/UoeaauVck2I/AAAAAAAAEfU/pHfjQLqQt4o/s1600/PB070750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-YdM__LWw5d8/UoeaauVck2I/AAAAAAAAEfU/pHfjQLqQt4o/s640/PB070750.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">On our last dinner in Japan, we were hosted with amazing eel dinner. A restaurant that specialized in eel from nose-to-tail kind of way. We tasted tasty eel inerts, toasted eel skin and crunchy eel spine bone deep fried till tawny golden. All these washed down with more Asahi beers, whiskies and giant bottles of sake. Late into the night, with too many rounds of drinks, on our way back to the hotel, we remembered to stopped by at our last stop - Ramen shop. A row of stools are lined up along a wood-laminate counter. We dig out some jingles, toss a coin to the vending machine and randomly press a button. Passing the slip to the ramen chef when we got our sits. From then on, there were only slurping sounds and warm tummies. </span></div>
<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-tsdpS2cg9hk/Uoc11b0K0DI/AAAAAAAAEdA/kQrBcSBVkVY/s1600/frame4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="478" src="http://1.bp.blogspot.com/-tsdpS2cg9hk/Uoc11b0K0DI/AAAAAAAAEdA/kQrBcSBVkVY/s640/frame4.jpg" width="640" /></a></span><br />
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<span style="font-family: inherit;">We did discussed the possibilities to bring home a few kilos of the primed Wagyu beef too. They say they keep the best within the country. But didn't want to risk the disappointment of customs confiscated them. That will break my heart for a long long time. So, instead, on the last minute, I dashed to the supermarket and brought a box of Kyoho grapes, plus a few boxes of persimmons, plus lots of strawberries and a box of figs.</span></div>
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<span style="font-family: inherit;">Oh man, I now regret the big juicy Japanese tomatoes! </span></div>
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<span style="font-family: inherit;">Tokyo Fried Chicken is an inspiration from Rick Poon's <a href="http://instagram.com/p/fHglOhC9tn/">Instagram</a>. I've hadn't tried the real <a href="https://www.facebook.com/TokyoFriedChickenCo">Tokyo Fried Chicken</a> in CA, but after eating my way through Tokyo, I imagined how they will taste like.</span></div>
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Part 2 <span style="text-align: left;">of the Nikka Whisky, Asahi Japan tour: <a href="http://foodmanna.blogspot.sg/2013/11/ratatouille-on-hotplate-with-egg.html#.UqGAlhYymiU" target="_blank">Ratatouille on hotplate with egg</a></span><br />
<span style="text-align: left;">Part 3 </span><span style="text-align: left;">of the Nikka Whisky, Asahi Japan tour: </span><a href="http://foodmanna.blogspot.sg/2013/12/fig-and-whisky-upside-down-cake.html#.UqGDHBYymiU" style="text-align: left;" target="_blank">Fig and whisky upside down cake</a><br />
<a name='more'></a><span style="font-family: inherit;">MISO COLESLAW</span><br />
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<strong><span style="font-family: inherit;">Ingredients</span></strong></div>
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<em><span style="font-family: inherit;">Serves 4 person as sides</span></em></div>
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<span style="font-family: inherit;"><br /></span></div>
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<em><span style="font-family: inherit;">Dressing</span></em></div>
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<span style="font-family: inherit;">2 tablespoon white miso</span></div>
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<span style="font-family: inherit;">4 tablespoon mayo</span></div>
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<span style="font-family: inherit;">1 tablespoon sesame paste</span></div>
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<span style="font-family: inherit;">1 tablespoon sesame oil</span></div>
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<span style="font-family: inherit;">1 tablespoon Okonomiyaki Sauce, optional</span></div>
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<span style="font-family: inherit;">2 tablespoon sugar</span></div>
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<span style="font-family: inherit;">2½ tablespoon soy sauce</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">½ small red cabbage, shredded</span></div>
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<span style="font-family: inherit;">½ small white cabbage, shredded</span></div>
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<span style="font-family: inherit;">2 tablespoons grated Spanish onion</span></div>
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<span style="font-family: inherit;">1 fennel, shredded</span></div>
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<span style="font-family: inherit;">Handful of arugula, optional</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<em><span style="font-family: inherit;">Garnish</span></em></div>
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<span style="font-family: inherit;">Sesame seeds</span></div>
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<span style="font-family: inherit;">Handful of coriander, roughly chopped</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<strong><span style="font-family: inherit;">Method</span></strong></div>
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<span style="font-family: inherit;">Place all the shredded vegetable in a large bowl. Toss to combine. Combine the dressing together and toss gently to combine. Serve on a platter.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><em>Note: The coleslaw can be made </em><em>in advance, tossing the dressing just before serving. It will also hold up for a good few hours and even for lunch the next day.</em></span></div>
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<a href="http://2.bp.blogspot.com/-mKN9p16inlg/Uod959RFkBI/AAAAAAAAEeY/mgZy-CRomi4/s1600/frame3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="478" src="http://2.bp.blogspot.com/-mKN9p16inlg/Uod959RFkBI/AAAAAAAAEeY/mgZy-CRomi4/s640/frame3.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">TOKYO FRIED CHICKEN</span></div>
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<strong><span style="font-family: inherit;">Ingredients</span></strong></div>
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<em><span style="font-family: inherit;">Serves 4 person, 2 drumstick per person</span></em></div>
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<span style="font-family: inherit;">8 Chicken drumstick
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<span style="font-family: inherit;"><br /></span></div>
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<em><span style="font-family: inherit;">Marinate</span></em></div>
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<span style="font-family: inherit;">1/4 cup sake
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<span style="font-family: inherit;">2 tablespoon mirin
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<span style="font-family: inherit;">1 head garlic, peel the skin
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<span style="font-family: inherit;">2 tablespoon ginger, peel the skin
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<span style="font-family: inherit;">1 tablespoon sesame oil
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<span style="font-family: inherit;">2 tablespoon white miso
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<span style="font-family: inherit;">1/2 teaspoon salt
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<span style="font-family: inherit;">1 tablespoon potato starch
</span></div>
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<span style="font-family: inherit;">1 tablespoon bonito flakes
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<span style="font-family: inherit;"><br /></span></div>
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<em><span style="font-family: inherit;">For Frying</span></em></div>
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<span style="font-family: inherit;">1 egg white
</span></div>
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<span style="font-family: inherit;">2 cups flour
</span></div>
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<span style="font-family: inherit;">1 cup potato starch
</span></div>
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<span style="font-family: inherit;">1 tablespoon baking powder
</span></div>
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<span style="font-family: inherit;">2 tablespoon garlic powder
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<span style="font-family: inherit;">1 tablespoon salt
</span></div>
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<span style="font-family: inherit;">Freshly ground black pepper
</span></div>
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<span style="font-family: inherit;">Enough Oil for frying
</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<i><span style="font-family: inherit;">Serving</span></i></div>
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<span style="font-family: inherit;">Lemon wedges</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<strong><span style="font-family: inherit;">Method</span></strong></div>
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<span style="font-family: inherit;">In a blender, Blend all the ingredients together for the marinade. Place the chicken drumsticks in a large ziplock bag and pour the marinate over and mix a bit. Let the chicken marinate overnight in the fridge or for at least 4 hours.
</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">When ready for frying, In a heavy bottomed pot or wok, add enough oil to cover the chicken (about 2 inch). Heat until oil reaches 180 degrees C or 360 degrees F.
</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Add the egg white to the marinated chicken and mix it up. Mix the flour, potato starch, baking powder, garlic powder, salt and pepper on a baking sheet<strong>. Line another a </strong><strong>baking</strong><strong> sheet with 2 sheets of paper towels.</strong>
</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Drench the chicken drumstick, one by one in the seasoned flour.<strong> </strong>Fry the chicken in batches until it's golden brown and the chicken is cooked through, turning occasionally.Transfer the fried chicken to the paper towel lined baking sheet. If you want the chicken to stay crispy longer, you can fry the chicken a second time, until it's slightly darker. Serve with lemon wedges.
</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">For perfect golden brown drumsticks
</span></div>
<div>
<em><span style="font-family: inherit;">For bigger drumstick, you might want to turn down the heat midway so that the exterior will not burn by the time the inside is cooked through.</span></em></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Why I use potato starch and baking powder?
</span></div>
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<span style="font-family: inherit;"><em>Potato starch gives a crispier lighter skin with mix for frying with flour. And baking powder </em><em>creates tiny, air pockets that bubble up as the batter hits the hot oil, making it crisper and crunchier, but they also break up the thick layer of batter, reducing its toughness.</em></span></div>
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<span style="font-family: inherit;"><em><br /></em></span></div>
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-till next post, ss.</div>
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<br /></div>
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<i><span style="color: #666666; font-family: inherit;">Disclosure: This experience was sponsored by Nikka Whisky, Asahi and Maybev Singapore. Though for a different purpose but as always, all opinions written are purely my own. I am incredibly grateful for opportunities like these that allow Foodmanna to continue sharing delicious stories with you.</span></i></div>
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</b:if>Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-34161563938197149062013-11-03T22:12:00.001+08:002013-11-03T22:15:59.888+08:00Crispy brussels sprouts with Szechuan peppers and duck fat<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-HMjPgfkbXss/UnZYJQIpw3I/AAAAAAAAEZ0/Fyz3xV7t4j8/s1600/P6070040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-HMjPgfkbXss/UnZYJQIpw3I/AAAAAAAAEZ0/Fyz3xV7t4j8/s640/P6070040.jpg" width="640" /></a></div>
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I am sitting on my desk writing this post; all geared up with my winter socks and high boots. Tonight, a group of us will be traveling together to Japan where we are spending a the next five days visiting whisky and beer breweries. There's Tokyo, Hokkaido and Miyagikyo on the itinerary, It sounds so exciting already. But before I leave, I thought I might want to share this brussels sprouts recipe with you while waiting to head for the airport. Because I also decided not to lug my laptop all around.<br />
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<a href="http://4.bp.blogspot.com/-ZiIXLGG856A/UnZYLfDVC5I/AAAAAAAAEaE/wyWps2w89ec/s1600/P6070051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://4.bp.blogspot.com/-ZiIXLGG856A/UnZYLfDVC5I/AAAAAAAAEaE/wyWps2w89ec/s640/P6070051.jpg" width="480" /></a></div>
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<a href="http://2.bp.blogspot.com/-U2ntTOSsLug/UnZYL74KLyI/AAAAAAAAEaI/h5hQKNUaJ14/s1600/P6070055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://2.bp.blogspot.com/-U2ntTOSsLug/UnZYL74KLyI/AAAAAAAAEaI/h5hQKNUaJ14/s640/P6070055.jpg" width="480" /></a></div>
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This brussels sprout recipes I am sharing with you is the kind of perfect light meal before the flight. It's my go to recipe when I need a snack-<i>ish</i> kind of meal. Usually I will cook this as a side dish or for a light supper to nimble after work with some wine and telly. Not many devour on brussels sprout but when they’re charred on the outside, the leaves are crispy and smoky while the inside tender and juicy. They’re simply amazing and addicting when they are cooked this way. Go ahead and try them, you'll be hooked, I'm sure. See you next week. <br />
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If you want to follow me to the insides of those Japanese Whisky Breweries, follow me on <a href="https://twitter.com/sandrajanesim">Twitter</a> and <a href="http://instagram.com/sandrasim">Instagram</a>. <br />
<a href="http://3.bp.blogspot.com/-4UUTL72_OaA/UnZYJUWww8I/AAAAAAAAEZw/T3y5aYmWllg/s1600/P6070035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://3.bp.blogspot.com/-4UUTL72_OaA/UnZYJUWww8I/AAAAAAAAEZw/T3y5aYmWllg/s640/P6070035.jpg" width="640" /></a><br />
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<a name='more'></a><b>Ingredients</b><br />
500g Brussels sprouts, trimmed and halved lengthwise <br />
3 tablespoons duck fat, melted (Duck fat is the best but if you are concern, use butter or olive oil) <br />
1 tablespoon Asian fish sauce <br />
1 tablespoon sugar </div>
<div>
1/2 teaspoon Szechuan pepper, </div>
<div>
1/2 teaspoon chili flakes</div>
<div>
Sea salt and black pepper to taste<br />
1/2 tablespoon minced garlic <br />
<br />
<i>To finish</i>Cayenne pepper <br />
Zest of of 1 lime <br />
<br />
<b>Method</b><br />
Heat skillet with duck fat till very hot, add the brussels sprouts, facing down. Let it char for two minutes or until browned. Flip them over and cook for another minute. Turn down the heat to low medium, add the Szechuan peppers, chili flakes garlic, sugar, and fish sauce. Add a little water if necessary and stir fry for another minute or two until fragrant and until water is absorbed. Season with sea salt and black pepper.<br />
<br />
Serve brussels sprouts finished with some cayenne pepper and lime zest. <br />
<br />
Till next post. ss </div>
Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com5tag:blogger.com,1999:blog-7150995238214745216.post-63361165891355724192013-11-02T16:05:00.001+08:002013-11-03T11:41:13.831+08:00Pasta with asparagus and bacon + Giveaway<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-SyHiNRsPeoU/UnSwkfolhyI/AAAAAAAAEYk/LRdETrw0S_0/s1600/PA270223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-SyHiNRsPeoU/UnSwkfolhyI/AAAAAAAAEYk/LRdETrw0S_0/s640/PA270223.jpg" width="640" /></a></div>
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<span style="text-align: -webkit-auto;">Not because I didn’t know how to cook, but because, like many of us, I thought cooking a normal meal for myself took too much of an effort, and didn’t quite make sense. Especially when I don't have my audience to eat with me. Most of my weekends are kept for elaborate meals. Spending time cooking and dining with my favorite person. But sometimes, I am catch dining alone. Like this weekend, where he went back home to Hong Kong and I am off to Japan tomorrow for Whisky brewery visits. Plus it's a Public Holiday over here today. 48 hours of alone time. That's three meals alone to tackle!</span><span style="text-align: -webkit-auto;"> </span></div>
<span style="text-align: -webkit-auto;"></span><br />
<div style="text-align: left;">
<span style="text-align: -webkit-auto;">How often do you cook for yourself? Alone? </span></div>
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<a href="http://2.bp.blogspot.com/-VjdSv9IrUfU/UnSwdxGhktI/AAAAAAAAEYQ/J-b-gd80ma4/s1600/frame3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-VjdSv9IrUfU/UnSwdxGhktI/AAAAAAAAEYQ/J-b-gd80ma4/s640/frame3.jpg" width="478" /></a></div>
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<a href="http://1.bp.blogspot.com/-T5RK_ZHowMg/UnSwrDzNYbI/AAAAAAAAEYs/vT13XOv_g6s/s1600/PA270251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://1.bp.blogspot.com/-T5RK_ZHowMg/UnSwrDzNYbI/AAAAAAAAEYs/vT13XOv_g6s/s640/PA270251.jpg" width="480" /></a></div>
I read this book recently and thought I should share with you - <a href="http://www.amazon.com/gp/product/1594483132/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1594483132&linkCode=as2&tag=httpfoodmanna-20" target="_blank">Alone in the Kitchen with an Eggplant : Confessions of Cooking for One and Dining Alone</a> by Jenni Ferrari-Adler. It's a collection of 26 food writers like Nora Ephron, Laurie Colwin, Jami Attenberg, Ann Patchett, and M. F. K. Fisher delighting readers about dining alone. Reflecting on their secret meals and recipes for one person when no one else is looking. Part solace, part celebration, part handbook, Alone in the Kitchen with an Eggplant offers a wealth of company, inspiration, and humor - and, finally, recipes that require no division or subtraction. <a href="http://1.bp.blogspot.com/--xoZPQ2VHxo/UnSxQn9S4cI/AAAAAAAAEY8/-bqEXNRilx8/s1600/frame4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="478" src="http://1.bp.blogspot.com/--xoZPQ2VHxo/UnSxQn9S4cI/AAAAAAAAEY8/-bqEXNRilx8/s640/frame4.jpg" width="640" /></a><span style="font-family: inherit;">Many of us (amateur and professional, the latter group more so) actually detest spending time to cook a proper meal for themselves. Now, more often than not, when I have time, I'll try to cook something nice for myself, on a nice plate with napkins and proper wine glass - with huge glass of wine of course. After cooking for myself a few times. By this, I mean proper meals, not microwave, but actually picking up the skillet and turn on the stove. I find solitary meals are very enjoyable. And it's a great feeling to know that you've fed yourself very well. As the famous beauty ad saying "Because you're worth it!" </span><a href="http://4.bp.blogspot.com/-7KYQ2neGEF0/UnSwdrv-86I/AAAAAAAAEYM/jkqybEkCEjs/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="http://4.bp.blogspot.com/-7KYQ2neGEF0/UnSwdrv-86I/AAAAAAAAEYM/jkqybEkCEjs/s640/frame1.jpg" width="640" /></a><span style="font-family: inherit;">If, sooner or later, we all face the prospect of eating alone, then <i><a href="http://www.amazon.com/gp/product/1594483132/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1594483132&linkCode=as2&tag=httpfoodmanna-20" target="_blank">Alone in the Kitchen with an Eggplant</a></i> provides the perfect set of instructions. I hope this book inspires you to cook for yourself too. Please enter to win this. I will be giving away this book to 3 person winners. <b>Use the Rafflecopter widget below for your chance to enter. The book giveaway will be given to a random user anywhere in the world. picked by the widget; Contest ends November 12. </b><br /><br />Recipes for one must be quick and tasty with the least items to wash up. This pasta breakfast is one I've kept falling back to with moments where I had big night and waking up famish. You can swap the asparagus with any veg you have on have. Brussel sprouts, thinly sliced, zucchinis, infact any vegetables or fresh herbs you have on hand will do; or even swap cream for creme fraiche. Just don't skip the bacon and garlic. </span><a href="http://4.bp.blogspot.com/-kIt6oibq3L8/UnXFt0FRYSI/AAAAAAAAEZc/L7DJ9WQKrnw/s1600/Waking_up_hungry___made_this.__vscocam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://4.bp.blogspot.com/-kIt6oibq3L8/UnXFt0FRYSI/AAAAAAAAEZc/L7DJ9WQKrnw/s640/Waking_up_hungry___made_this.__vscocam.jpg" width="640" /></a><span style="font-family: inherit;"><br /><b>Pasta with Asparagus and Bacon</b></span><br />
<span style="font-family: inherit;">I am still learning to portion cooking for one and for the happy fact that I can cook in pyjamas. So there's a lot of pasta in the skillet. That's okay, at least I know I got dinner covered.</span><br />
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<span style="font-family: inherit;">Another simple pasta for one: <span style="background-color: white; color: #111111;"><a href="http://bit.ly/H38u49" target="_blank">Pasta with Fennel, Arugula & Lemon</a></span><br /> <br /><i>Serves 2 or 1 hungry me </i></span><br />
<span style="font-family: inherit;">1 bunch of asparagus, sliced thinly <br />4 bacon rashers, sliced into small strips <br />1 tablespoon extra virgin olive oil <br />4 large cloves garlic, minced (I doubled the garlic from 2 to 4) <br />6 ounces pasta (tagliatelle, linguine, spaghetti etc.) <br />1/4 cup creme fraiche, to taste <br />zest of one large lemon, juice of ½ the lemon reserved <br />1/4 cup reserved pasta water <br />Sea salt and pepper <br />Parmigiano Reggiano to finish <br /><br /><b>Method</b><br />Bring a large pot of liberally salted water to a boil. <br />Snap the woody bottoms off the asparagus stalks and throw them away (or keep them in a freezer for asparagus soup later). Slice the asparagus as thinly as you can at an angle. <br /><br />Heat the oil in a frying pan over medium high heat. Add the asparagus slices, give it a stir and let it cook, let the side brown nicely undisturbed for 5 minutes, then add the bacon and continue frying until the bacon is browned and fat rendered. Give it a stir, turn the heat down to medium, add the garlic, and another splash of oil if the pan looks dry. Cook this for another minute or two. In the meantime, bring a pot of water to boil. Heavily salted and start cooking the pasta. <br /><br />Turn of the heat and to the asparagus and bacon, add the creme fraiche, lemon zest and stir to coat. Loosen the sauce with lemon juice it another toss. <br /><br />Drain the pasta, reserving 1/4-1/2 cup of the pasta water. Add the noodles to the creamy asparagus pan and toss to coat, adding a pinch or two of salt, pepper, and pasta water as needed. <br /><br />Serve each portion with a generous grate of the parmesan. <br /><br />If you like, like I did, poached an runny egg and crack it over the pasta. <br /><br />- till next post. ss. <br /><br /><i><b>Use the Rafflecopter widget below for your chance to enter. The book giveaway will be given to a random user anywhere in the world. picked by the widget; Contest ends November 12. </b></i></span><br />
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<a class="rafl" href="http://www.rafflecopter.com/rafl/display/c1f0971/" id="rc-c1f0971" rel="nofollow">a Rafflecopter giveaway</a>
<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-17282039768769169152013-10-29T01:26:00.000+08:002013-10-29T10:57:39.673+08:00Bánh Mì crostini + Vietnamese pâté<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"></span><a href="http://2.bp.blogspot.com/-ycdT2lSPuPU/Umv8yHyK7nI/AAAAAAAAEU8/daLTLoagXiw/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ycdT2lSPuPU/Umv8yHyK7nI/AAAAAAAAEU8/daLTLoagXiw/s640/frame1.jpg" width="640" /></a><a href="http://1.bp.blogspot.com/-8bptaE9AhMA/Umv8w68e_NI/AAAAAAAAEU0/q3OfmudDLYM/s1600/frame2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-8bptaE9AhMA/Umv8w68e_NI/AAAAAAAAEU0/q3OfmudDLYM/s640/frame2.jpg" width="640" /></a></div>
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We had a wonderful four days. They say four days is not a vacation, just a few days off. Short as it may be but perhaps more importantly, in a symbolic way. These few days to Hanoi marks our first family trip; together in a big troop, now with little ones and a few new family members.</div>
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<a href="http://1.bp.blogspot.com/-NYAIG6qd5ns/Um6bVUuo0QI/AAAAAAAAEXY/eqORn0aEwq8/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="358" src="http://1.bp.blogspot.com/-NYAIG6qd5ns/Um6bVUuo0QI/AAAAAAAAEXY/eqORn0aEwq8/s640/frame1.jpg" width="640" /></a>We begin each day slow, never in a rush. In the mornings, Me and Michael would wake up earlier than usual, rolling out of bed still half awake, sliding the balcony door open. We stood outside in the stillness for a moment, looking out the balcony to the lake with our sleepy eyes. Inhaling the morning air, the air smells earthy and dewy with the overhauls of traffic fumes from yesterday, a distance away. Listening to the bird and the trees rustling.The lake is dreamy with the morning haze. In a distance, blurry without my glasses, I will point out a fisherman or two fishing by the lake as the sun is just about to come up. We will watch them throw out their fishing rod and reel in, in awhile, our tummies will start to grumble. That was just a brief perfect moment of togetherness before we get change and head out for strong coffee and big hotel breakfast.</div>
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="http://2.bp.blogspot.com/-dxak9Bc-ke4/Umv8zpTZDhI/AAAAAAAAEVE/91bKHTayj1s/s1600/frame3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-dxak9Bc-ke4/Umv8zpTZDhI/AAAAAAAAEVE/91bKHTayj1s/s640/frame3.jpg" width="478" /></a></span></div>
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In the afternoons, we would head to the old Quarter of Hanoi, the reminiscences of the French colonial stood heavy on the building architectural, unscathed from the decades of war. We will roam the narrow and wonderfully atmospheric streets. There's a kind of romantic nostalgia to it. The streets are impossible to cross. It's a leap of faith and one must embrace with the bravest heart to do that. Somehow we managed to cross them each time, me holding my breath and squeezing his hands each time. We zig-zagged through the roads. Me, trusting his lead. Most of the time we found ourselves totally lost. That's was good because we discovered new things along the way. There was no rush, because I have all the time in the world to have him hold and lead me. Anywhere will do.</div>
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="http://2.bp.blogspot.com/-45E_x6niDoM/Umv82ppSOBI/AAAAAAAAEVU/oiF1g5hV4Z4/s1600/frame5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-45E_x6niDoM/Umv82ppSOBI/AAAAAAAAEVU/oiF1g5hV4Z4/s640/frame5.jpg" width="478" /></a></span></div>
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Sometimes we would bump into my brother and my sister-in-law on the streets along the way, and we would all agree to find some street snacks or hunt for a quaint street cafe for some vietnamese dripping coffee. Balancing on small stools (it's so tiny that the stool only covers half of your butt), we sipped coffee facing the streets, like everyone else, we watched the humid day pass, There's a kind of stillness to the coffee ritual, very much like the way the French do. The Vietnamese take the coffee ritual seriously. Drinking coffee are made more special in that sense when you take notice of the surroundings not just the book or the screen on your laptop like we are so used to now living in cosmopolitan cities. Oh... the civet-cat coffee, I must say, the aromas of coffee was wonderfully rich and smoky with hints of chocolate. We should all take time with our coffee. Shouldn't we all?</div>
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After all, the day starts only after coffee.</div>
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="http://1.bp.blogspot.com/-mI_ed7td06w/Umv867z4OPI/AAAAAAAAEVk/qbj834qok3A/s1600/frame7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-mI_ed7td06w/Umv867z4OPI/AAAAAAAAEVk/qbj834qok3A/s640/frame7.jpg" width="426" /></a></span></div>
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We bought many things along the way, tagging along the mother hen like how we used to be when we were little. I realize how much I miss those family shopping days. My mother would go shop for souvenirs and dresses. We would murk around, never roaming far, maybe sometimes a few shops down the road in search of Vietnamese popsicles. But waiting for her to do the her shopping and comment fervently on her choice when she called for one.</div>
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<span style="font-family: inherit;">In the late afternoon, the weather settled for humidity. We will merge back to the <a href="http://www.agoda.com/intercontinental-hanoi-westlake-hotel/hotel/hanoi-vn.html">hotel</a> for a dip at the pool, playing water games with the little ones till it's time to refuel for dinner. Food was the highlight as well. There are a few things we sought after. And had walked miles in search of good food with an untrustworthy map, confused road signs, directions from the locals we done understand. Pho Bo, the light Vietnamese noodles with beef broth was my brother's usual call. He ordered that at every meal, breakfast, lunch and dinner without fail. I suspected his extra room service bills were all Pho Bo for supper as well. Michael needed his fresh spring rolls. He said it's a delicious little salad rolled up in one two bites. Mine was Banh Mi, anyone from the street will do, because they all looked so amazingly delicious.</span><br />
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<strong><span style="font-family: inherit;">Banh mi Crostini</span></strong></div>
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<span style="font-family: inherit;">The formula for a perfect banh mi is a balance and contrast of tastes, textures and temperatures: the sweetness of the meat, the tanginess of the pickles and the spiciness of the chilies. This Banh Mi crostini is a twist to the tradition and a winning dish to share with some friends and beers. Plus it sure does look great on the dinning table.</span></div>
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<strong><u><span style="font-family: inherit;">Daikon, Carrot and Chillies Pickle</span></u></strong></div>
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<em><span style="font-family: inherit;">You can make this ahead of time</span></em></div>
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<strong><span style="font-family: inherit;">Ingredients</span></strong></div>
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<span style="font-family: inherit;">2 large carrot, peeled and cut into skinny matchsticks
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<span style="font-family: inherit;">1 daikon (white radish), cut into skinny matchsticks
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<span style="font-family: inherit;">3 red chillies, thinly sliced at angle. (Include all the seeds as well)*
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<span style="font-family: inherit;">2 green chillies, thinly sliced at angle. (Include all the seeds as well)*
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<span style="font-family: inherit;">6 garlic cloves, thinly sliced
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<span style="font-family: inherit;">3 tablespoon salt
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<span style="font-family: inherit;">1 cup sugar
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<span style="font-family: inherit;">3 cup distilled white vinegar
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<span style="font-family: inherit;">* Use can use less or more chillies according to your own preference.
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<span style="font-family: inherit;">Place the carrot and daikons in a bowl and sprinkle with 3 tablespoon salt. Toss together and let it sit for 10 mins. They will soften and liquid will pool at the bottom of the bowl. With a colander, rinse the vegetable a few times to get rid of the salt. (Have a taste, what you are looking for is to have the vegetable retain a little saltiness) Use your hands to knead the vegetables, expelling the water from them. The vegetables should have lost about one-third of their volume. Return the vegetables to the bowl.
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<span style="font-family: inherit;">To make the brine, in a bowl, combine all the remaining ingredients together and pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. If you wish to store time longer, transfer to a jar and keep refrigerated up to 4 weeks.
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<u><span style="font-family: inherit;"><strong>Chicken </strong><strong>Liver</strong><strong> and Pork Pâté</strong></span></u></div>
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<i><span style="font-family: inherit;">Serves 8</span></i></div>
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<em><strong><span style="font-family: inherit;">Ingredients</span></strong></em></div>
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<span style="font-family: inherit;">200g chicken livers
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<span style="font-family: inherit;">100g butter, softened
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<span style="font-family: inherit;">300g minced pork
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<span style="font-family: inherit;">3 French shallots, finely chopped
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<span style="font-family: inherit;">4 garlic cloves, finely chopped
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<span style="font-family: inherit;">2 tablespoon brandy or Cognac
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<span style="font-family: inherit;">4 tablespoon pouring cream
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<span style="font-family: inherit;">1½ teaspoon sugar
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<span style="font-family: inherit;">1 tablespoon fish sauce (according to taste but more on the salty side)
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<span style="font-family: inherit;">½ teaspoon white pepper
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<span style="font-family: inherit;">Clean the livers then add a tablespoon of salt, leaving it to marinate for 5 minutes then rinse it a few times with cold water. Dry well with paper towels.
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<span style="font-family: inherit;">Melt 1 tablespoon of butter in a large frypan over medium heat. Add the livers and fry for 2-3 minutes, until brown on the outside but still pink on the inside. Remove from the pan and set aside.
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<span style="font-family: inherit;">Next, add 1 tablespoon of butter to the same pan and the pork mince, stir fry for about 2 minutes and add the sugar and fish sauce. Cook until meat is cook through and the juices at the bottom of the pan evaporated. Remove pork from the pan and place with the livers.
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<span style="font-family: inherit;">Wipe the pan with some kitchen paper and over medium heat add 1 tablespoon of butter and fry the shallots and garlic for 5 minutes, until the onion is softened and lightly caramelized. Increase the heat and return the lives and pork to the pan. Stir together for half a minute and pour in the Cognac at once. Tilt the pan towards the flame to ignite or if you are using an electric stove, light with a match. Let the alcohol to bubble away for 1-2 minutes.
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<span style="font-family: inherit;">Finally, place the liver mixture, together with the remaining butter and cream, into a food processor and process until smooth. Season with salt and pepper. Spoon into a cling wrap lined loaf pan, level the top with the back of your spoon and refrigerate overnight until set. If you are keeping the pâté for longer, spoon melted butter to cover the top before refrigerating.
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<span style="font-family: inherit;">To unmold the pâté, warm the sides and bottom of the loaf tin over flame or let it sit in a bowl of hot water. Turn over onto a plate and tap slightly on the bottom of the tin to release the pâté. Unwrap the cling wrap and cut into think slices.
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<b><u><span style="font-family: inherit;">Putting the Banh Mi crostini together</span></u></b></div>
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<b><span style="font-family: inherit;">Ingredients</span></b></div>
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<span style="font-family: inherit;">2 baguettes, sliced at an angle
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<span style="font-family: inherit;">2 cucumber, thinly sliced at an angle
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<span style="font-family: inherit;">A bunch of cilantro
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<span style="font-family: inherit;">Chicken liver and pork pâté
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<span style="font-family: inherit;">Daikon, carrot and chillies pickle
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<span style="font-family: inherit;">1 clove, cut half to rub the surface on the bread
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<span style="font-family: inherit;">Grill the sliced baguette on a grill pan until is crispy. Rub the garlic on the hot slices. This imparts a mild garlic flavor with having the garlic taste hit you in the face.
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<span style="font-family: inherit;">Line a few slices of the toast on a platter, place the slice cucumber, add a slice of the pâté and top with a tablespoon of pickle. Scatter the cilantro leaves on top.
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<span style="font-family: inherit;">Place the pickle on a serving bowl, serve the remaining cucumber, pâté, toast, and cilantro onto the platter and let your friends make their own on the dinner table.
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<span style="font-family: inherit;">If you have left overs, serve them up in a traditional Banh Mi sandwich for tomorrow's work lunch.
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<span style="font-family: inherit;">- till next post, ss. </span></div>
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<span style="font-family: inherit;">*<b>ANNOUNCEMENT</b>*</span></div>
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<script src="//d12vno17mo87cx.cloudfront.net/embed/rafl/cptr.js"></script>Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-54196864130494958192013-10-19T22:16:00.004+08:002013-10-19T22:31:57.989+08:00Pasta with Fennel, Arugula & Lemon<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1e1HwVnI9gA/UmKSHpiOGRI/AAAAAAAAETc/KGXNiyyPbYo/s1600/PA190140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-1e1HwVnI9gA/UmKSHpiOGRI/AAAAAAAAETc/KGXNiyyPbYo/s640/PA190140.jpg" width="640" /></a></div>
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How many blogs do you read a day? And how many meals do you really cook from them? I read quite a number of blogs a day and particularly enjoy reading blogs with stories from their kitchen that encourages people to cook at home; regardless if you are a professional or amateur. Recipes past on and shared to inspire the dinner table. Food had some what became a bridge that connect cultures across the world - one bite at a time.<br />
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<a href="http://4.bp.blogspot.com/-qQ29RcKVoGI/UmKSQN8v7bI/AAAAAAAAET0/BaETj6Lc4Fw/s1600/PA190106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-qQ29RcKVoGI/UmKSQN8v7bI/AAAAAAAAET0/BaETj6Lc4Fw/s640/PA190106.jpg" width="480" /></a></div>
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<span style="font-family: inherit;">When I saw this recipe at <a href="http://www.sproutedkitchen.com/home/2013/9/19/pasta-with-fennel-arugula-lemon.html">Sprouted Kitchen</a> blog. It simply caught me. It's hard to explain; like a kind of pulling factor. Attraction perhaps? I knew I just got to go out, get the ingredients and cook it. I am not sure if it is the simplicity of the ingredient list or the fennel. To be frank, I don't like fennel at all but this recipe changed my mind about fennel now. On this warm day today, miles away from where this recipe is typed and published by Sara. I am glad I had boiled the water, throw in pasta, browned the fennel. This is amazingly gratifyingly delicious. </span><a href="http://4.bp.blogspot.com/-xOoWW55kSMU/UmKSJYdvlFI/AAAAAAAAETk/ghQ-cBMHavk/s1600/PA190119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="http://4.bp.blogspot.com/-xOoWW55kSMU/UmKSJYdvlFI/AAAAAAAAETk/ghQ-cBMHavk/s640/PA190119.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-0gSTptLCbvQ/UmKSTFQcWhI/AAAAAAAAEUA/V6eIRtlP6go/s1600/PA190086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-0gSTptLCbvQ/UmKSTFQcWhI/AAAAAAAAEUA/V6eIRtlP6go/s640/PA190086.jpg" width="480" /></a></div>
<span style="font-family: inherit;"><span style="font-family: inherit;">As with bloggers (or is it just me?), I can't help but to post pictures on instagram. A good friend saw the photo and had ask me what to cook for a dinner gathering at her place. I told her to cook this and sent her this recipe. Coming from a person who doesn't know arugula is also rocket; doesn't know that creme fraiche is from the refrigerated section, she sent me this photo of her proud accomplishment with a text that says "It's damn good!" and all her friends love it. </span></span><span style="font-family: inherit; text-align: -webkit-auto;">Cheers to deliciousness! </span><br />
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<a name='more'></a><span style="font-family: inherit;"><b>Pasta with Fennel, Arugula & Lemon </b></span></div>
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<span style="font-family: inherit;"><b></b><i>Serves 2 or 1 hungry me </i>Recipe from <a href="http://www.sproutedkitchen.com/home/2013/9/19/pasta-with-fennel-arugula-lemon.html">Sprouted Kitchen</a>, adapted via <a href="http://www.amazon.com/gp/product/1607744724/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=1607744724&linkCode=as2&tag=httpfoodmanna-20">River Cottage VEG</a> <br />The recipe is as simple as it is. I've hadn't change anything except to double up the garlic called for. <br /><br /><b>Ingredients</b><br />1 large fennel bulb, fronds reserved <br />1 tablespoon extra virgin olive oil <br />4 large cloves garlic, minced (I doubled the garlic from 2 to 4) <br />6 ounces pasta (papparadelle, linguine, spaghetti etc.) <br />1/4 cup creme fraiche, to taste <br />zest of one large lemon, juice of ½ the lemon reserved <br />3-4 good handfuls of arugula <br />1/4 cup reserved pasta water <br />sea salt and pepper <br />Parmigiano Reggiano to finish <br /><br /><b>Method</b><br />Bring a large pot of liberally salted water to a boil. <br /><br />Cut the fennel in half lengthwise. Remove the tough core and slice it into 1/4'' wedges. Heat the oil in a frying pan over medium high heat. Add the fennel, give it a stir and let it cook, let the side brown nicely undisturbed for 5 minutes, turn over the wedges to brown the other side for 2 mins. Give it a stir, turn the heat down to medium, add the garlic, a pinch of salt and another splash of oil if the pan looks dry. Start cooking the pasta. <br /><br />Turn of the heat and to the fennel, add the creme fraiche, lemon zest and stir to coat. Add the arugula and give it another toss. <br /><br />Drain the pasta, reserving 1/4-1/2 cup of the pasta water. Add the noodles to the creamy fennel pan and toss to coat, adding a pinch or two of salt, pepper, squeeze of lemon juice and pasta water as needed. <br /><br />Serve each portion with a generous grate of the parmesan and a few fennel fronds. <br /><br />- till next post. ss.</span></div>
Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-31721375209614439252013-10-09T01:37:00.001+08:002013-10-09T01:41:46.333+08:00Salted egg pumpkin risotto<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LLwostlfLzU/UlQ5OC2R8OI/AAAAAAAAEQ8/JSet8zMsoC8/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="426" src="http://3.bp.blogspot.com/-LLwostlfLzU/UlQ5OC2R8OI/AAAAAAAAEQ8/JSet8zMsoC8/s640/frame1.jpg" width="640" /></span></a></div>
<span style="font-family: inherit;">Oh yeah! You read it right. It's "salted egg" in risotto. Nope, you wouldn't pick up the salted egg if I didn't tell you so. But you be wondering what's the secret ingredient to make this pumpkin risotto so tasty. Comforting and yet so complex, you'll be bewildered. It's one very excited risotto - I tell you it's good because I serve them at my restaurant. The risotto was a hit but no one knew (except the chef that cooks the risotto) it's salted eggs that seal the deal.</span><a href="http://4.bp.blogspot.com/-KdPGmh6vYvM/UlQ5ONYwbqI/AAAAAAAAEQ4/RkmrvXj6EAs/s1600/frame2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="358" src="http://4.bp.blogspot.com/-KdPGmh6vYvM/UlQ5ONYwbqI/AAAAAAAAEQ4/RkmrvXj6EAs/s640/frame2.jpg" width="640" /></span></a><br />
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<span style="font-family: inherit;">Let me tell you something, I once had an love affair with pumpkin. Those days, I practically eat nothing else except pumpkin. Seriously, I was totally obsessed, so in love was comforting colors; orange, pretty pretty, always so warm and inviting. It was also the fall season then and everyday I craved nothing more than a hot bowl of pumpkin soup (double bowl actually and I will share that recipe with you too). Everyday, I will sit at the same cafe sipping happily on the golden warmth. Little sips to make the soup last longer. In fact, I never actually ordered anything else there. I must have imagine calling me the "the pumpkin girl". I literarily consume so much pumpkin that I was turning orange (I am not joking). Really orange. My palms and my skin; looking like someone who had applied too much self tanning lotion. Imagine Cinderella's carriage turning into a pumpkin. Yes, that was me. Until I got the doctor's ban to stop eating pumpkin. </span></div>
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<span style="font-family: inherit;">After since, I only allow myself pumpkin during October - my pumpkin month. And now in pumpkin month, I gladly joined the pumpkin bandwagon. The pumpkin display at the markets are so delightful, I couldn't help not to lug a few home.</span><br />
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<span style="font-family: inherit;">I didn't thought of posting this recipe. But then one of you suggested if I can do pumpkin risotto on Foodmanna's </span><a href="https://www.facebook.com/Foodmanna" style="font-family: inherit;">Facebook</a><span style="font-family: inherit;"> page. So, i thought, if I am going to share a pumpkin risotto recipe, it's gonna be the best, I'll just might as well tell you my secret.</span><br />
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<a name='more'></a><span style="font-family: inherit;"><b>Other more normal risotto recipes (very delicious too!):</b></span><br />
<a href="http://foodmanna.blogspot.sg/2013/07/seafood-risotto.html#.UlK3sBahMUQ"><span style="font-family: inherit;">Seafood Risotto</span></a><br />
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<a href="http://foodmanna.blogspot.sg/2011/11/porcini-mushroom-risotto-recipe-to-keep.html#.UlK3shahMUQ"><span style="font-family: inherit;">Porcini Mushroom Risotto</span></a></div>
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<a href="http://foodmanna.blogspot.sg/2012/03/squid-ink-risotto-and-beach.html#.UlK3txahMUQ"><span style="font-family: inherit;">Squid ink risotto</span></a></div>
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<b>Salted egg pumpkin risotto</b><br />
<i>Serves 4 normal people, or 2 big eaters.</i></div>
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<strong><span style="font-family: inherit;">Ingredients</span></strong></div>
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<span style="font-family: inherit;">2 salted egg yolks (just the yolk, discard the whites)</span></div>
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<span style="font-family: inherit;">12 fresh sage leaves, roughly chopped
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<span style="font-family: inherit;">1 medium onion, finely diced
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<span style="font-family: inherit;">4 clove garlic, finely minced
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<span style="font-family: inherit;">2 tablespoon butter
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<span style="font-family: inherit;">1½ cups arborio (risotto) rice
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<span style="font-family: inherit;">250g butternut pumpkin, cut into small cubes
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<span style="font-family: inherit;">600-700 mL chicken stock
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<span style="font-family: inherit;">1 large glass white wine
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<span style="font-family: inherit;">salt and freshly ground black pepper to taste
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<span style="font-family: inherit;">1 cup grated parmesan reggiano
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<span style="font-family: inherit;"><br /></span></div>
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<strong><span style="font-family: inherit;">For serving</span></strong></div>
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<span style="font-family: inherit;">Good quality extra virgin olive oil
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<span style="font-family: inherit;">Some fresh sage leaves
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<span style="font-family: inherit;">A dollop of crème fraîche
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<span style="font-family: inherit;">Extra grated parmesan reggiano
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<span style="font-family: inherit;"><br /></span></div>
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<strong><span style="font-family: inherit;">Method</span></strong></div>
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<span style="font-family: inherit;">Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan sweat the onion in the oil until soft but not browned. Add the 2 salted egg yolk, chopping it about with your cooking spoon and fry until it's bubbly and foamy. Add the minced garlic, chopped sage and pumpkin, cook for a couple more minutes.
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<span style="font-family: inherit;">Add the rice and mix well for a few seconds to coat the grains with oil, then add the glass of white wine to deglaze.
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">By the ladleful, add the stock and bring to a gentle simmer and continue to simmer gently until the stock is absorbed. From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente. the texture should be loose and creamy. Add a final ladle of stock and stir in the grated parmesan reggiano. Taste with salt and pepper.
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Divide into four servings and add a spoonful of crème fraîche and drizzle good quality extra virgin olive oil over each portion. Bring the cheese and a grater to the table for your guests to serve themselves.
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<span style="font-family: inherit;">till next post, ss. </span></div>
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</b:if>Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-4230072193066270192013-10-05T18:55:00.000+08:002013-10-06T03:22:56.272+08:00Thai Pumpkin Custard, Sankaya<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nxQHDlkkmVI/Uk_uVrSa8bI/AAAAAAAAEPg/iSfecgpUJ28/s1600/P9300107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="http://4.bp.blogspot.com/-nxQHDlkkmVI/Uk_uVrSa8bI/AAAAAAAAEPg/iSfecgpUJ28/s640/P9300107.jpg" width="480" /></span></a></div>
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<span style="font-family: inherit;">We travelled to Bangkok recently. As a matter of fact, Bangkok, didn't quite amaze me as much as before for the reason because I've traveled there more like twenty times during my younger days, where my interest, I believe ,like most early twenties, evolved around shopping, bar hopping, massages, having good food; generally a good time. Those were the weekends where the troop shutter back and forth, out afterwork on Fridays and the last flight back on Sundays, to get out of claustrophobia Hong Kong for a breather or maybe finding a new place to get wasted, so to speak. Bangkok is the perfect place for shopping, bar hopping (very beautiful bars) and food. Mind me, I'm not implying Bangkok is not interesting. Bangkok is beautiful in herself with all the rich cultures and history, the food especially. which is more like the main attraction to me now. Looking back, the twenties felt like a blur where everything passed so quickly.</span></div>
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<a href="http://1.bp.blogspot.com/--9XpS44NgyQ/Uk_uZr_Q_oI/AAAAAAAAEPo/BJjYnAHd4Fg/s1600/P9300120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="http://1.bp.blogspot.com/--9XpS44NgyQ/Uk_uZr_Q_oI/AAAAAAAAEPo/BJjYnAHd4Fg/s640/P9300120.jpg" width="480" /></span></a></div>
<span style="font-family: inherit;">Michael and I chose Bangkok because we need a quick getaway trip and had exhausted most neighboring getaways places. So, I was the big sister - plotting routes and where to go. We shopped, ate at roadsides, sipped coconuts, spent our evening at spas, went to a few cool bars (<a href="http://www.bangkok.com/magazine/maggie-choos.htm">Maggie Choo</a>, you should go there… It's like James Bond movies and gentlemen’s clubs). I took him to all places I loved and frequent many years ago. One place I always loved is <a href="http://www.lonelyplanet.com/thailand/bangkok/restaurants/thai/harmonique">Harmonique</a>. I felt like I've stepped back in time, everything felt so nostalgia, the food tasted the same. The memories, the laughters felt like yesterday. I see myself, my sister, the troop, sobering up from the spicy Tom Yum Soup and more beers. That was a decade ago. Maybe when I return to this quaint little restaurant many years later, with many more wrinkles and laugh lines next time, we will remember this trip like yesterday.</span><img border="0" height="426" src="http://4.bp.blogspot.com/-yROCSkgBSK0/Uk_uhl-GDEI/AAAAAAAAEPw/BXePyvkjY_M/s640/frame5.jpg" style="font-family: inherit; text-align: center;" width="640" /><br />
<a href="http://2.bp.blogspot.com/-qeUvurSGsVQ/Uk_ulEyLOVI/AAAAAAAAEQI/rN9JDUrlerA/s1600/frame3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="426" src="http://2.bp.blogspot.com/-qeUvurSGsVQ/Uk_ulEyLOVI/AAAAAAAAEQI/rN9JDUrlerA/s640/frame3.jpg" width="640" /></span></a><br />
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<span style="font-family: inherit;">There's this roadside stall where we stumbled upon. An old lady steaming pumpkin custard just outside our fabulous quirky <a href="http://www.hotelmusebangkok.com/">Hotel Muse</a> (fabulous hotel, by the way). Each day I passes her stall on the way back to the hotel, I would stop for a moment to watch her prep the pumpkins. I hush Michael to go to the far end to explore his mid-afternoon hunger pangs with barbecued snacks and also to fetch me two cold coconut drink; allowing me enough time to watch her mix the custard, figuring out her recipe a little.</span></div>
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<a href="http://3.bp.blogspot.com/-pJlhu0oS1FE/Uk_ulXpNMxI/AAAAAAAAEQM/ySBXaS1sCrs/s1600/frame2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="http://3.bp.blogspot.com/-pJlhu0oS1FE/Uk_ulXpNMxI/AAAAAAAAEQM/ySBXaS1sCrs/s640/frame2.jpg" width="426" /></span></a></div>
<a href="http://3.bp.blogspot.com/-l_YgHSX4bsk/Uk_uifID78I/AAAAAAAAEP4/I1roiYlDu8k/s1600/frame6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="426" src="http://3.bp.blogspot.com/-l_YgHSX4bsk/Uk_uifID78I/AAAAAAAAEP4/I1roiYlDu8k/s640/frame6.jpg" width="640" /></span></a><br />
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<span style="font-family: inherit;">Pumpkin was in my mind. It's the pumpkin season and there's pumpkin everywhere - soups, pasta, risottos, salads and of course the a fabulous pumpkin pies, cakes and cookies. I see everyone is cooking with pumpkins. Here's my version learning from the old pumpkin custard lady on the streets of Bangkok.</span></div>
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<span style="font-family: inherit;">The whole pumpkin custard should serve 8, a wedge a person or you can indulge the whole pumpkin by your self cutting to halve and scooping all the goodness; to my utterly speechless </span>surprise, that was what Michael did to my pumpkin custard. Gobbling the whole thing leaving a tiny wedge for me. Har! My secret to a men's heart is by feeding him well.<span style="font-family: inherit;"> Whichever way you wish to enjoy, they are rich, silky and delicious.</span></div>
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<a href="http://1.bp.blogspot.com/-nbnt88a88jw/Uk_ui3ablbI/AAAAAAAAEP8/zHOe7ojEAGo/s1600/frame7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-nbnt88a88jw/Uk_ui3ablbI/AAAAAAAAEP8/zHOe7ojEAGo/s640/frame7.jpg" width="640" /></a></div>
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<a name='more'></a><strong><span style="font-family: inherit;">Ingredients</span></strong></div>
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<span style="font-family: inherit;">1 medium Japanese pumpkin
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<span style="font-family: inherit;">5 eggs
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<span style="font-family: inherit;">400ml coconut cream
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<span style="font-family: inherit;">80g sugar or palm sugar (Palm sugar is the best)
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<span style="font-family: inherit;">½ teaspoon salt
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<span style="font-family: inherit;">4 pandan leaves
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<strong><span style="font-family: inherit;">Directions</span></strong></div>
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<span style="font-family: inherit;">Using a sharp knife, carefully cut a small circular opening on the top (big enough for a tablespoon to get in). Scoop out all the insides and rinse well.
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<span style="font-family: inherit;">Warm the coconut milk in a sauce pan with the panda leaves. Bring to a gentle simmer and let the pandan leaves steep for 10 mins. Remove the panda leaves and stir in the sugar or palm sugar until it's dissolved.
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<span style="font-family: inherit;">Add the eggs to the coconut mixture and mix well. Strain the custard and pour into the hollowed pumpkin till the custard fill just below the opening.
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<span style="font-family: inherit;">Place in a steamer and steam for an hour on medium low heat. Let it cool and set the custard in the fridge for at least 4 hours.
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<span style="font-family: inherit;">Serve sliced in wedges.
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<span style="font-family: inherit;">- till next post, ss. </span></div>
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</b:if>Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com7tag:blogger.com,1999:blog-7150995238214745216.post-54514139609237960572013-09-30T20:20:00.001+08:002013-09-30T20:33:35.923+08:00Spiced punch<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QRPw7nZMyuE/UklhIE07_RI/AAAAAAAAEMw/v8CYfBOjBps/s1600/P9030086-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="http://3.bp.blogspot.com/-QRPw7nZMyuE/UklhIE07_RI/AAAAAAAAEMw/v8CYfBOjBps/s640/P9030086-2.jpg" width="480" /></span></a></div>
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<span style="background-color: white; color: #222222; text-align: -webkit-auto;"><span style="font-family: inherit;">I don't know many people that actually do love their day job. I mean, those job that you work for people. It so happen here at Sauce, almost like rare strike of luck, everyone in this team is so passionate about what they do and by that, putting in their daily best. It's the team that made Sauce Bar such a success!</span></span></div>
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<span style="font-family: inherit;">I work with some of the hardest working, funny, dedicated, big-hearted people and the craziest, most down-to earth-bosses I have ever met in my entire working life. I am counting my lucky stars; imaging a work place with people you loathe - that's hell dull! Not here at Sauce, every day the team showed me how to be brave, be patient, have faith, and be strong– no matter what the issues where (Trust me, there were plenty of unimaginable-dumb-stupid-big-<wbr></wbr>impossible issues). If you pay attention, and tackle each problem with heart and patience, you will learn something wonderful every day. Ask any restauranteur, running a new restaurant, is no easy matter. Everyday is a teeth grinding moment right up to the opening day, you would want to scream and pull everyone's hair out; luckily I hadn't done so. Your heart beats with the minute up to the closing at the end of the night; and you worry the next morning if the service staff had remembered to come for work, or if the produces comes in fresh.</span></div>
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<a href="http://1.bp.blogspot.com/-kf4yXtJgLEM/UklhKLrzrRI/AAAAAAAAEM4/Dyv0QOswZeA/s1600/P8010144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://1.bp.blogspot.com/-kf4yXtJgLEM/UklhKLrzrRI/AAAAAAAAEM4/Dyv0QOswZeA/s640/P8010144.jpg" width="640" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-D2AxZgmv4ew/UkliasSV2RI/AAAAAAAAENQ/PCyeu0f_ALA/s1600/IMG_0883.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="426" src="http://1.bp.blogspot.com/-D2AxZgmv4ew/UkliasSV2RI/AAAAAAAAENQ/PCyeu0f_ALA/s640/IMG_0883.jpg" width="640" /></span></a></div>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">As a matter of fact, my job isn't the most glamorous job not like what you'll image. I am grateful I do not need to dress well for work, the freedom to be in shorts and sneakers; sometimes even flip flops. I do not have lunch break because tasting beautiful things is a job requirement. I am allowed to have a drink on my desk. I can wake up at noon for work. I got invited to openings, test new wines and aged whiskeys; new food trends and sauces that suppliers had generously left us with. </span></span><br />
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Some days, I swop on the white coat, head into the kitchen and play with food; fine tuning the menu with my chef. Those days I emerge smelling greasy and sweaty from the kitchen grit. Other days, I ditched my sneakers for heels for the designers meeting. The daily evolution came unexpected. Every day can be a huge challenge. There were plenty of uncertain moments that cause knuckle-crunching decision and finger-crossed moments. Eventually, all the hard work yields rewards like what the old sayings always say. I am grateful that everyone I've worked with have tremendous faith too. The enormous faith that empowers them to do the extraordinary; that brought us to the new <i><b>Sauce Bar: the marvelous vintage bar</b></i>. </span></span><br />
<a href="http://3.bp.blogspot.com/-XeooYv0V5YM/UklhBtyzs6I/AAAAAAAAEMo/0MOoxwr0AQc/s1600/frame3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="478" src="http://3.bp.blogspot.com/-XeooYv0V5YM/UklhBtyzs6I/AAAAAAAAEMo/0MOoxwr0AQc/s640/frame3.jpg" width="640" /></span></a><br />
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="http://2.bp.blogspot.com/-t3zI4QE5GNY/UklhN5p9cpI/AAAAAAAAENA/udXZ6DnI0FA/s1600/P7130092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-t3zI4QE5GNY/UklhN5p9cpI/AAAAAAAAENA/udXZ6DnI0FA/s640/P7130092.jpg" width="512" /></a></span></div>
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<a href="http://3.bp.blogspot.com/-soltkOLk7jw/Ukli9RKppQI/AAAAAAAAENY/L3cCWzcV86c/s1600/IMG_0887.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="426" src="http://3.bp.blogspot.com/-soltkOLk7jw/Ukli9RKppQI/AAAAAAAAENY/L3cCWzcV86c/s640/IMG_0887.jpg" width="640" /></span></a></div>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">I might not be making the most money compared to people stuck in their cubicles all day, I don't do well in that. I am delighted to be able to change things here and there. To be able make people smile at the end of the night with the hearty food and delicious cocktail soirées we serve. I am proud to say I love what I do right down to the last tasty meatball on the plate at the end of the night with a glass of Hendrick's Soirée with my favorite freshly mixed mixer No.2 (pandan, lychee and lemon). </span></span><br />
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<span style="font-family: inherit;">Come Sauce Bar on the weekends. Order a Cocktail Soirée, choose from the eight freshly concoct mixes. Have a glass or three. Taste all of our homemade meatballs, I promise all the fresh good ingredients in there. Perhaps especially then, you will be amazed, like I always do.</span></div>
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<a href="http://2.bp.blogspot.com/-pwCYS8DoCDI/UklhxNeV7iI/AAAAAAAAENI/-5k9r4gYf_k/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="478" src="http://2.bp.blogspot.com/-pwCYS8DoCDI/UklhxNeV7iI/AAAAAAAAENI/-5k9r4gYf_k/s640/frame1.jpg" width="640" /></span></a></div>
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<a name='more'></a><span style="font-family: inherit;">Spiced Punch is perfect for the fall season - an adaptation of Sauce Bar's Hendrick's punch was developed exclusively for Sauce Bar by Hendricks Brand Ambassador, Erick Andersson.
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<b><span style="font-family: inherit;">Spiced Punch</span></b></div>
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<i><span style="font-family: inherit;">Serves 8 in a punch bowl</span></i></div>
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<b><span style="font-family: inherit;">Ingredients</span></b></div>
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<span style="font-family: inherit;">3 teacups Hendrick's Gin
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<span style="font-family: inherit;">3 teacups Madeira Wine
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<span style="font-family: inherit;">-Spices-
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<span style="font-family: inherit;">5 cloves
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<span style="font-family: inherit;">3 cardamon pods
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<span style="font-family: inherit;">a pinch grated nutmeg
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<span style="font-family: inherit;">2 stick cinnamon
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<span style="font-family: inherit;">2 tablespoon brown sugar
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<span style="font-family: inherit;">Peel of 1 large lemon
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<span style="font-family: inherit;">Peel of 1 orange
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<span style="font-family: inherit;">6 tablespoon honey<br />
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<span style="font-family: inherit;">4 teacup water
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<span style="font-family: inherit;">lemon juice
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<span style="font-family: inherit;">water
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<span style="font-family: inherit;">ice
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<span style="font-family: inherit;">Garnish with orange and lemon wheels and pineapple chunks
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<b><span style="font-family: inherit;">Method</span></b></div>
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<span style="font-family: inherit;">Combine all of the ingredients in "Spice" in a small pot and simmer gently for 30 minutes. Let cool and strain. Combine all the ingredients together in a punch bowl. Add ice, pineapple and float the citrus wheels garnishes.
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<i><span style="font-family: inherit;">Disclaimer: This is not a sponsored post.
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; font-weight: bold; line-height: 16px;">Address:</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 16px;">Sauce Bar: </span><span style="background-color: white; color: #222222; line-height: 16px;">8 Raffles Ave, Esplanade #01-10-02, Singapore 039802</span></span><br />
http://www.saucebar.com.sg</div>
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<span style="font-family: inherit;">-till next post ss. </span></div>
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</b:if>Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-62909290888268726202013-09-27T01:23:00.002+08:002013-09-27T21:28:41.695+08:00Cantonese boiled shrimps<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6oI_M7PRvrE/UkRlT00wHeI/AAAAAAAAELo/sejiwO4afwg/s1600/P9250088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-6oI_M7PRvrE/UkRlT00wHeI/AAAAAAAAELo/sejiwO4afwg/s640/P9250088.jpg" width="480" /></a></div>
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<a href="http://2.bp.blogspot.com/-it0Z3Y797EQ/UkRlU-MMVEI/AAAAAAAAEL0/8RimuWGt8YI/s1600/P9250105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://2.bp.blogspot.com/-it0Z3Y797EQ/UkRlU-MMVEI/AAAAAAAAEL0/8RimuWGt8YI/s640/P9250105.jpg" width="480" /></a></div>
<span style="font-family: inherit;">I always get on to cooking forgetting it's just two of us for dinner. I kept reminding myself: it's just me plus one. Apparently, this doesn't work. Just yesterday, at the morning market. I went up to the shrimp lady to weigh me some shrimps. She piled the fresh shrimps on to the scale. "Enough?" she asked me when the needle points at one kilo. Half a kilo more I told her. This happens all the time. </span><br />
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<span style="font-family: inherit;">Even in the early morning, the market hummed with life. I couldn't resist looking at the fishes. All so freshly displayed on a bed of thick ice - they make me happy. I will poke around, picking them up, looking at their eyes for freshness and lifting their gills to see the redness (my grandmother taught me so, when I always followed her to the market when I was a kid). I will move between a few set vendors, poking around, asking for price. Until I find the right fish. The one that had called me was a big white pomfret. </span><br />
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<a href="http://4.bp.blogspot.com/-LL4fkuZseiQ/UkRlYiqIU1I/AAAAAAAAEMA/cjRMiQRuYf8/s1600/P9250108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://4.bp.blogspot.com/-LL4fkuZseiQ/UkRlYiqIU1I/AAAAAAAAEMA/cjRMiQRuYf8/s640/P9250108.jpg" width="480" /></a></div>
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<span style="font-family: inherit;">My other stop is the meat section. I make my rounds to my trusty butcher who would tell me stories about the pork origins or sometimes educate me on the cuts, showing me, bring up to my noise telling me to smell it. He would ask me what I am cooking and choose the best cut for me. I always tell me to weigh enough for three because there's a glutton my in household. He taught me how to cook them as well, with vague recipes and secret tips because I always go to him asking for cuts for different recipes; maybe I am a good listener or he knew I could figure the rest myself. Once, I asked him if he had pig tails, that ended up as one of the most popular bar food at the restaurant I was consulting - Fried pig tails. Delicious.</span></div>
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<a href="http://2.bp.blogspot.com/-Xv1sBrcr6K0/UkRlaG9sxXI/AAAAAAAAEMQ/51GhNpDBM5U/s1600/P9250113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Xv1sBrcr6K0/UkRlaG9sxXI/AAAAAAAAEMQ/51GhNpDBM5U/s640/P9250113.jpg" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-C8wcCYcH_N0/UkRlYkOJx1I/AAAAAAAAEME/F8kEEDl-Z1Q/s1600/p9250098.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="http://4.bp.blogspot.com/-C8wcCYcH_N0/UkRlYkOJx1I/AAAAAAAAEME/F8kEEDl-Z1Q/s640/p9250098.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">The last stop is always the vegetables. I'll glee with joy with the varieties. There are more organics now. All so fresh that I will want to take each variety home. The last stop at the veg stall is always my heaviest bag.</span></div>
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<span style="font-family: inherit;">I came back with my loot and announced the dishes I was planning to make. Re-telling him the story where the butcher spent 15 minutes telling me while putting the days goods away. "Be hungry tonight. I bought too much again." I told him.</span></div>
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<a href="http://3.bp.blogspot.com/-MeatoEwz-jM/UkRlbrL7InI/AAAAAAAAEMY/XDjy17pwjAA/s1600/P9250115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://3.bp.blogspot.com/-MeatoEwz-jM/UkRlbrL7InI/AAAAAAAAEMY/XDjy17pwjAA/s640/P9250115.jpg" width="480" /></a></div>
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<a href="http://3.bp.blogspot.com/-A5gBTTt5dQ4/UkRlT96cCfI/AAAAAAAAELs/taOtEvjyuzM/s1600/P9250095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-A5gBTTt5dQ4/UkRlT96cCfI/AAAAAAAAELs/taOtEvjyuzM/s640/P9250095.jpg" width="480" /></a></div>
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<span style="font-family: inherit;">We ate like it's our first meal of the day; finishing the abundance, leaving the fish to the bones; the shells all piled up high onto the bowl,<span style="background-color: white; color: #111111; line-height: 18px;">dunking each pink shrimp to the black sea of garlicky chilli sauce. savouring the sweetness with each conquer. </span>We rubbed our tummies, cheers the last sip of champagne. Lost in a game of scissors, paper, stone. Alright, I'm doing the dishes tonight.</span></div>
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<span style="font-family: inherit;">Freshest ingredients require simple cooking to bring out the sweetness especially with seafood. </span></div>
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<span style="line-height: 1.4;"><span style="font-family: inherit;"><b>Ingredients</b></span></span><br />
<span style="line-height: 1.4;"><span style="line-height: 18px;"><i>Recipe for dipping sauce (to taste)</i></span></span></div>
<div style="background-color: white; color: #111111;">
<span style="font-family: inherit;"><span style="line-height: 18px;">3 tablespoon l</span><span style="line-height: 1.4;">ight soy sauce</span></span></div>
<div style="background-color: white; color: #111111;">
<span style="line-height: 1.4;"><span style="font-family: inherit;">1 tablespoon dark soy sauce</span></span></div>
<div style="background-color: white; color: #111111;">
<span style="line-height: 1.4;"><span style="font-family: inherit;">Spring onions cut at diagonal thin strips</span></span></div>
<div style="background-color: white; color: #111111;">
<span style="line-height: 1.4;"><span style="font-family: inherit;">1 hot chili cut into rings</span></span></div>
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<span style="font-family: inherit;"><span style="color: #111111;"><span style="line-height: 16px;">1</span></span><span style="color: #111111; line-height: 1.4;"> teaspoon minced garlic</span></span></div>
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<span style="color: #111111; line-height: 1.4;"><span style="font-family: inherit;">1 teaspoon minced ginger</span></span></div>
<div style="background-color: white;">
<span style="color: #111111; line-height: 1.4;"><span style="font-family: inherit;">1 tablespoon sugar</span></span></div>
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<span style="font-family: inherit;"><span style="color: #111111;"><span style="line-height: 16px;">½</span></span><span style="color: #111111; line-height: 1.4;"> teaspoon sesame oil</span></span></div>
<div style="background-color: white;">
<span style="color: #111111; line-height: 1.4;"><span style="font-family: inherit;">1 tablespoon hot oil (pour over onto the sauce)</span></span></div>
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<span style="color: #111111; line-height: 1.4;"><span style="font-family: inherit;"><br /></span></span></div>
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<div style="color: #111111; line-height: 18px;">
<span style="font-family: inherit;"><i>For the blanching stock</i></span></div>
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<span style="font-family: inherit;"><span style="line-height: 16px;">3 knobs g</span><span style="line-height: 1.4;">inger</span></span></div>
<div style="color: #111111; line-height: 18px;">
<span style="line-height: 1.4;"><span style="font-family: inherit;">Few sprig of spring onions tie in knot</span></span></div>
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<span style="color: #111111; line-height: 1.4;"><span style="font-family: inherit;">250ml hua diao or shaoxing chinese wine</span></span></div>
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<span style="color: #111111; font-family: inherit;"><span style="line-height: 1.4;">1</span><span style="line-height: 16px;">½</span><span style="line-height: 1.4;"> </span><span style="line-height: 16px;">lit water</span></span></div>
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<span style="font-family: inherit;"><span style="color: #111111; line-height: 16px;">3 tablespoon s</span><span style="color: #111111; line-height: 1.4;">alt</span></span></div>
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<span style="color: #111111; line-height: 16px;"><span style="font-family: inherit;">1 tablespoon sugar</span></span></div>
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<span style="color: #111111; line-height: 1.4;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="color: #111111; line-height: 1.4;">Cooking oil</span></span></div>
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<span style="font-family: inherit;"><span style="color: #111111; line-height: 1.4;">1.5 kg fresh shrimps (enough for 6 people)</span></span></div>
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<span style="color: #111111; line-height: 1.4;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="color: #111111; line-height: 1.4;"><b><span style="font-family: inherit;">Method</span></b></span></div>
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<span style="font-family: inherit;"><span style="color: #111111;"><span style="line-height: 18px;">Boil blanching soup with all the ingredients above for half hour to release the ginger flavor. </span></span><span style="color: #111111; line-height: 18px;">The trick is not to get so many shrimps into the boiling water at once. Turn off the heat and quick blanch the shrimps. It's al denté when it all turn pink and flesh feels firm on a squeeze. Stop the cooking process with an ice water bath. Make it shine with a drizzle of hot smoking oil and garnish with cut spring onion and chili rings when serving.</span></span></div>
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<span style="color: #111111; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="color: #111111; font-family: inherit;"><span style="line-height: 18px;">-till next post, ss.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com5tag:blogger.com,1999:blog-7150995238214745216.post-39584086560215963872013-09-17T21:27:00.002+08:002013-09-17T21:28:55.007+08:00Vietnamese grill steak with rice paper rolls & announcement <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;"><a href="http://3.bp.blogspot.com/-wbdpoaNw0p4/UjhVHiPdZxI/AAAAAAAAEJ4/l-Fd4ylKI-8/s1600/P7170131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://3.bp.blogspot.com/-wbdpoaNw0p4/UjhVHiPdZxI/AAAAAAAAEJ4/l-Fd4ylKI-8/s640/P7170131.jpg" width="640" /></a><a href="http://1.bp.blogspot.com/-LxIooZJ7MHM/UjhVGx1K4-I/AAAAAAAAEJw/hJ13bru86Jo/s1600/P7170134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://1.bp.blogspot.com/-LxIooZJ7MHM/UjhVGx1K4-I/AAAAAAAAEJw/hJ13bru86Jo/s640/P7170134.jpg" width="640" /></a>August past quickly enough. And it's already mid September. I've took a little long break from blogging world. Because I couldn't keep my mind still to write. And had been <span style="background-color: white;"><i style="color: #444444; font-style: normal; line-height: 16px;">procrastinating bounding myself to my desk for hours staring at the screen; fingers ready on the keyboard waiting for the words to flow. Natta, that didn't happen because I was busy with something else. Actually, many other exciting things. Firstly, the bar which I've conceptualized with </i></span><a href="http://www.thebutterfactory.com/">The Butter Factory</a><span style="background-color: white;"><i style="color: #444444; font-style: normal; line-height: 16px;"> finally OPENED! And I was busy to the bream gearing up for the grand opening. Well, I promise to write more about it on my other post because this </i><span style="color: #444444;"><span style="line-height: 16px;">deserved all the spotlight, a post by itself. </span></span></span></span></div>
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<a href="http://2.bp.blogspot.com/-PYZK0wzokbc/UjhRKx5CQ6I/AAAAAAAAEI8/jg40bZZNBPM/s1600/P8280129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://2.bp.blogspot.com/-PYZK0wzokbc/UjhRKx5CQ6I/AAAAAAAAEI8/jg40bZZNBPM/s640/P8280129.JPG" width="640" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-fuqfIvdHvy4/UjhW07QhkPI/AAAAAAAAEKU/hULfunIbinQ/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="358" src="http://1.bp.blogspot.com/-fuqfIvdHvy4/UjhW07QhkPI/AAAAAAAAEKU/hULfunIbinQ/s640/frame1.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;"><span style="background-color: white;"><span style="color: #444444;"><span style="line-height: 16px;">Apart from bar opening, the other exciting thing that need some shouting is my new youtube channel - </span></span></span><a href="http://www.youtube.com/channel/UCYvXHyPmxWtYZdF6MUsHjBA?feature=watch">Girl vs Apron</a><span style="background-color: white;"><span style="color: #444444;"><span style="line-height: 16px;"> Ha! This is so much fun and different from how I share my recipes. Now, there's sound, motion and me showing you some techniques that's just difficult to express merely with words and photography. </span></span></span><span style="background-color: white; color: #444444; line-height: 16px;">Venturing into motion recipes, </span><span style="background-color: white; color: #444444; line-height: 16px;">I must say, the first time shooting wasn't easy at all. I didn't know what to say or how to smile. Thanks to the talented people at </span><a href="http://www.campup.tv/">Camp Up Studio</a> for encouraging me to do this and for being so patience taking the same shot 50 times because I was camera shy. Their setup was big! With all the professional camera gears and lighting so bright that will light up a street. My kitchen turned into a set like those cooking shows. For a moment, I felt like a star.</span></div>
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<a href="http://2.bp.blogspot.com/-eWcX_M6dI78/UjhVDW8sSoI/AAAAAAAAEJo/wACJiQ246ag/s1600/Cover+Art+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="360" src="http://2.bp.blogspot.com/-eWcX_M6dI78/UjhVDW8sSoI/AAAAAAAAEJo/wACJiQ246ag/s640/Cover+Art+02.jpg" width="640" /></span></a></div>
<span style="font-family: inherit;">On the flip side to all the glam-ness you see on TV, Everything else is planned to the dot, shots and scripts all organized on call sheets which a team of people working on the backend (I never knew it existed). They will be in my kitchen busy setting up while I dreamily stroll in in my pyjamas to make coffee; I drank my coffee with guilt. My three minutes webisode is actually more than 3 pages long on paper. Now, with the 3rd shooting tomorrow, I am still afraid but I sure that I am more confident than the last time. Hopefully we will finish the shooting a little earlier in time for dinner. <a href="http://www.youtube.com/channel/UCYvXHyPmxWtYZdF6MUsHjBA?feature=watch">Girls vs Apron</a> will last forever so please visit my channel and click subscribe. Leave comments and let me know what you like to see.</span><a href="http://3.bp.blogspot.com/-rwniUNUJCaY/UjhU6YanwEI/AAAAAAAAEJY/jbAOxHigTWw/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="358" src="http://3.bp.blogspot.com/-rwniUNUJCaY/UjhU6YanwEI/AAAAAAAAEJY/jbAOxHigTWw/s640/frame1.jpg" width="640" /></span></a><br />
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<a href="http://3.bp.blogspot.com/-tbMB4l48xfc/UjhU8L9HK0I/AAAAAAAAEJg/qlWfKLlf_tM/s1600/frame2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="358" src="http://3.bp.blogspot.com/-tbMB4l48xfc/UjhU8L9HK0I/AAAAAAAAEJg/qlWfKLlf_tM/s640/frame2.jpg" width="640" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-pyDW1_HWjRg/UjhVPT3CEZI/AAAAAAAAEKE/5HmwiTbls70/s1600/P7170137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="http://2.bp.blogspot.com/-pyDW1_HWjRg/UjhVPT3CEZI/AAAAAAAAEKE/5HmwiTbls70/s640/P7170137.jpg" width="480" /></span></a></div>
<span style="font-family: inherit;">With all these going on the past month, cooking continues. I still cook after I got home at 10pm. I still volunteer myself to cook at friends house gathering and most importantly to share my food with people I love. For Foodmanna, I promised to share each post with a recipe. Here's a recipe to a weekend dinner a couple weeks ago sharing with friends over good wines. </span><strong style="font-family: inherit;">Vietnamese grill steak with rice </strong><strong style="font-family: inherit;">paper rolls</strong><span style="font-family: inherit;"> - Flank steak is my new favorite. It's cheap, flavorful with a good marinate and goes a long way.</span><br />
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<a href="http://2.bp.blogspot.com/-ozoQOu86-w0/UjhVPDZI9GI/AAAAAAAAEKA/QhCwpbpnbqg/s1600/P7170149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://2.bp.blogspot.com/-ozoQOu86-w0/UjhVPDZI9GI/AAAAAAAAEKA/QhCwpbpnbqg/s640/P7170149.jpg" width="640" /></span></a></div>
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<strong><span style="font-family: inherit;"></span></strong><br />
<a name='more'></a><strong><span style="font-family: inherit;">Ingredients</span></strong></div>
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<span style="font-family: inherit;">1 kg flank steak
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<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">2-3 cucumbers
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<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">A bunch of coriander
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<span style="font-family: inherit;">A bunch of Thai basil
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<span style="font-family: inherit;">Vietnamese rice paper
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<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">Extra Virgin Olive Oil
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<span style="font-family: inherit;">Basic Vietnamese Dressing - recipe below
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<span style="font-family: inherit;"><br /></span></div>
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<em><span style="font-family: inherit;">Marinate</span></em></div>
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<span style="font-family: inherit;">1 cup brown sugar
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<span style="font-family: inherit;">½ cup fish sauce (add to taste)
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<span style="font-family: inherit;">3 stalk lemongrass, use only the white part
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<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">1 whole garlic bulb, peeled
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<span style="font-family: inherit;">1 large red onion, skin remove and chop into quarters
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<span style="font-family: inherit;">½ cup olive oil
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">In a food processor, process everything together until smooth. Marinate the flank steak for at least 4 hours. The flavor will be better if left overnight in the refrigerator.
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">When ready to serve, make the dressing below. With a peeler, peel the cucumber, lengthwise, into thin ribbons. Lay them on a platter.
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Heat a grill pan until smoking hot, add the marinated flank steak and grill for 2 minutes and flip over grilling the other side for the same time. Flip over again and grill for another minute. The doneness of the steak should be medium. Remove from grill and let it rest covered for 10 mins on a chopping board.
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<span style="font-family: inherit;">When the steak is cool, slice thinly at an angle. Add the sliced beef with all its juice on top of the cucumber ribbons. Garnish with coriander, Thai basil, a good drizzle of extra virgin olive oil and the Vietnamese dressing.
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Serve salad with rice paper for guest to wrap themselves. A bowl of water and a tied bunch of basil can be serve on the side to wet the dried rice paper.
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<span style="font-family: inherit;"><br /></span></div>
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<strong><span style="font-family: inherit;">Basic Vietnamese Dressing (Nuoc Cham)</span></strong></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">1½ cup fresh coconut juice or water
</span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">8 tablespoon fish sauce
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<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">6 tablespoon fresh lime juice
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<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">6 teaspoon rice vinegar
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<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">6 tablespoon sugar
</span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">2 deseeded and finely chopped fresh red chili
</span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: inherit;">5 cloves of finely chopped garlic
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Combine the coconut juice or water, rice vinegar and sugar in a saucepan, and gently bring this to a boil. Let the mixture cool down to room temperature then add the fish sauce, lime juice, chili and garlic. Adjust accordingly with more sugar, fish sauce or vinegar. I like mine really spicy so I doubled the amount of chili. This delicious dipping sauce is ready to be served.
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">-till next post, ss. </span></div>
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</b:if>Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com3tag:blogger.com,1999:blog-7150995238214745216.post-57069838237210843252013-08-18T17:18:00.002+08:002013-08-18T17:20:22.914+08:00Peach and mango mojito fruit salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-cdUdd_5_ldI/UhCN2J8rqTI/AAAAAAAAEGQ/LD0itmQLn0E/s1600/P8110022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-cdUdd_5_ldI/UhCN2J8rqTI/AAAAAAAAEGQ/LD0itmQLn0E/s640/P8110022.jpg" width="480" /></a></div>
<img class="postthumb" expr:alt="data:post.title" expr:src="data:post.thumbnailUrl" style="font-family: inherit;" /><span style="font-family: inherit;">Peaches, mangoes and mint. Ooh… I love the summer colors. Summer fruits are my absolutely favorite. Towards the end of summer, juicy peaches ripe in season, so were the extra large mangoes. My mom buys peaches by the box until the rainy season come again and the last yellow fruit refuse to ripe.</span><br />
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<a href="http://3.bp.blogspot.com/-X25WcGOiLkk/UhCN33cJB0I/AAAAAAAAEGY/rEOK0-ztnFM/s1600/P8110026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-X25WcGOiLkk/UhCN33cJB0I/AAAAAAAAEGY/rEOK0-ztnFM/s640/P8110026.jpg" width="640" /></a><a href="http://3.bp.blogspot.com/-iQwEE8LxjlM/UhCOrP52lNI/AAAAAAAAEGs/Ph9erwEDELc/s1600/P8180089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-iQwEE8LxjlM/UhCOrP52lNI/AAAAAAAAEGs/Ph9erwEDELc/s640/P8180089.JPG" width="640" /></a></div>
<span style="font-family: inherit;">When the leaves are at the greenest, flowers bloom and bright coloured fruits ripen in abundance. Summer is hard to bear with, the weather is awfully humid and blazing with heat, so hot till it retards all the energy to do anything but lay in shade for an afternoon siesta. Only until one day, the clouds can't hold anymore, until the sky roars with thunder announcing a new season - there will be rain and lots of it. Soon the weather will be cooler (though there isn't much of a significant difference in Singapore context). That will also mark the inevitable end of summer fruits.</span><br />
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<a href="http://1.bp.blogspot.com/-Xt35XQFVrAU/UhCN5kgmpYI/AAAAAAAAEGg/3Jzy1XATe9M/s1600/P8110029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Xt35XQFVrAU/UhCN5kgmpYI/AAAAAAAAEGg/3Jzy1XATe9M/s640/P8110029.jpg" width="480" /></a></div>
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<span style="font-family: inherit;">This summer, I've tried something new - growing herbs. I am not a person with green fingers and this is the first time any plants survive as long as they did in my hands. There were a few emergencies of course - they were dying. I got to bring my herbs pot back to the florist to look for plant doctor. After a few diagnosis, hundreds of stupid questions and some tender loving care, they are flourishing! And grew in abundance. I am weird perhaps but I talk to them, telling them to hang on or shouting a "See you tonight" when I rush out to work and it's such joy to come back at the end of the day and notice they grew a little taller. Now I have, mint, 4 different basil varieties and rosemary under my wing. I hope they remain the same when the rainy season comes.</span><a href="http://4.bp.blogspot.com/-Jzn6zGxcWcs/UhCNvBMHGbI/AAAAAAAAEGI/ib7cGfv7GAA/s1600/p8120033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Jzn6zGxcWcs/UhCNvBMHGbI/AAAAAAAAEGI/ib7cGfv7GAA/s640/p8120033.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">This easy recipe happened when I have too much summer fruits at home and having too much mint growing. When it's too hot to go anywhere else but to chop up some fruits, splash in the booze, serve it up on a platter, write a post before an Sunday afternoon siesta.</span></div>
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<b><span style="font-family: inherit;">Other peach salad recipe:<span style="font-family: inherit;"> </span></span></b><span style="background-color: white; color: #111111;"><span style="font-family: inherit;"><a href="http://foodmanna.blogspot.sg/2013/07/grilled-peach-and-bacon-salad.html#.UhCQoxahMUQ" target="_blank">Grilled peach and bacon salad</a></span></span></div>
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<b>Other mango salad recipe:</b> <a href="http://foodmanna.blogspot.sg/2013/06/thai-quinoa-salad-with-grilled-squid.html#.UhCQ5xahMUQ">Thai quinoa salad with grilled squid and mangoes</a> and <br />
<a href="http://foodmanna.blogspot.sg/2013/01/prawn-cocktail-with-mango-and-avocado.html#.UhCREhahMUQ">Prawn Cocktail with Mango and Avocado</a></div>
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<b><span style="font-family: inherit;">Ingredients</span></b></div>
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<span style="font-family: inherit;"><i>- serves 4 happily</i></span></div>
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<span style="font-family: inherit;">2 ripe mangoes
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<span style="font-family: inherit;">2 peaches
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<span style="font-family: inherit;">Handful of toasted coconut flakes for the crunch
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<span style="font-family: inherit;">Handful mint leaves, chopped
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<span style="font-family: inherit;">Maple syrup or brown sugar with 3 tablespoon water
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<span style="font-family: inherit;">Big splash of dark rum, I use <a href="http://sailorjerry.com/">sailor jerry</a>* for its complexity
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<b><span style="font-family: inherit;">Method</span></b></div>
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<span style="font-family: inherit;">Cut fruits up to anyway you fancy. On a sauce pan, Heat syrup with dark rum till it comes to a gentle simmer and thickens. On a large platter, Toss the fruits, pour over the hot rum syrup, sprinkle the coconut flakes and mint leave.
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<span style="font-family: inherit;">It's even more perfect to have ice-cream on the side. Enjoy.
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<span style="font-family: inherit;">*Note: This is not a sponsored post but because Sailor Jerry Dark Rum it's my choice of rum.
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<span style="font-family: inherit;">-till next post, ss. </span></div>
Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com1tag:blogger.com,1999:blog-7150995238214745216.post-53526145909926904122013-08-11T23:09:00.002+08:002013-08-11T23:15:12.360+08:00Salmon and hollandaise<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-IrFguyeYN0k/Ugemw06XfjI/AAAAAAAAEFA/fCkknNnLwAE/s1600/P8090046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://2.bp.blogspot.com/-IrFguyeYN0k/Ugemw06XfjI/AAAAAAAAEFA/fCkknNnLwAE/s640/P8090046.jpg" width="640" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-IZ6rcjvtQDs/Ugemxy798nI/AAAAAAAAEFQ/ASQISoEMa08/s1600/P8090042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="http://4.bp.blogspot.com/-IZ6rcjvtQDs/Ugemxy798nI/AAAAAAAAEFQ/ASQISoEMa08/s640/P8090042.jpg" width="480" /></span></a></div>
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<span style="font-family: inherit;">I had been avoiding checking my blog for almost a week. I didn't think I can write. I'll choose the television over the screen and keyboard. I made excuses, playing bluff, negotiating with my other me - I told myself I'll write something later. I knew I was lying to myself. True enough, by the time I got home from work, I was too jiffed to write anything. I tried on some nights when the night seemed quiet and elusive enough. Staring and the blinking cursor and hope the words flow through the silent tapping of the keyboard. Nothing. I proceed to pour myself a glass of red. Hoping that with loosen me up a little. But instead, I let my mind flow through pinterest world. And after the third glass, I only managed a sentence and the bed in the bedroom is my tempting. I am sure every writer had these moments.</span></div>
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<span style="font-family: inherit;">Frankly, maybe also, I hadn't been cooking much too for the past 2 weeks and so is the second in line. The salad leaves turned whimpy in the refrigerator. The beef he bought turned blue, the plump chicken breast is now oh-so pitiful. In fact, almost everything in the refrigerator ended up in their new-place-to-be. Not transformed into glorious meals in our tummies. But dishonored into the trash bin. Our fridge is kinda of empty now. It's a sad sight... sigh... </span></div>
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<a href="http://1.bp.blogspot.com/-xip4NxgC38g/UgemnnzTwqI/AAAAAAAAEEQ/RVr_K65U1WM/s1600/P8090009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://1.bp.blogspot.com/-xip4NxgC38g/UgemnnzTwqI/AAAAAAAAEEQ/RVr_K65U1WM/s640/P8090009.jpg" width="640" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-wSKKOz8MM4E/UgeoA8bsvnI/AAAAAAAAEFc/gwY_L7WxcLs/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="426" src="http://2.bp.blogspot.com/-wSKKOz8MM4E/UgeoA8bsvnI/AAAAAAAAEFc/gwY_L7WxcLs/s640/frame1.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">It seems obvious too. We had a fight recently - the domestic kind of squabbles that we both wouldn't bulge with empathy. We kept circling back to it. And there goes, everything went off balanced. Being angry at someone can be really tiring. It only clouded our minds even more and pushed us further to the opposite direction. I am glad, we somehow, decided at the same point not to go across the line, if there's one. There's no doubt, trying to find our way together as a couple in the same voice is hard enough. let alone trying to measure up to the other's expectation. We looked at the good side and let our resentment go. Rather predictably, we are okay once again.</span></div>
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<a href="http://4.bp.blogspot.com/-XIUrn8_83v8/Ugems1oV17I/AAAAAAAAEEw/8vK6-rV1vXw/s1600/P8090024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="http://4.bp.blogspot.com/-XIUrn8_83v8/Ugems1oV17I/AAAAAAAAEEw/8vK6-rV1vXw/s640/P8090024.jpg" width="640" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-B6umciMxy-o/Ugemnb4DCzI/AAAAAAAAEEM/3Aki6fEzKnA/s1600/P8090004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="http://1.bp.blogspot.com/-B6umciMxy-o/Ugemnb4DCzI/AAAAAAAAEEM/3Aki6fEzKnA/s640/P8090004.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">Today, he asked me if I can make dinner. I will think he meant our made-up meal. I was tired, blubbered and still disorientated. But glad I'd agreed and made dinner because to us, it matters more than most things - Cooking for ourselves matters more the just feeding ourselves properly. Simply because, the process of it, the stories and the love that are served with food matter; bringing us closer a meal at a time. The meals on our dining table made us stronger together as a couple. He picked fish for dinner and I choose a very easy recipe, easy enough so that I can be back on track. I felt restored slightly more from the chopping and the hot sizzles . All the discontentment seething away, making the kitchen smell wonderful again. The smell of home. We realized we've had been missing dinner (or each other) so much.</span><br />
<a href="http://4.bp.blogspot.com/-vk_SGUVfAP4/UgemwiwvDQI/AAAAAAAAEE8/onQrX7EnJYQ/s1600/P8090032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: inherit;"><img border="0" height="480" src="http://4.bp.blogspot.com/-vk_SGUVfAP4/UgemwiwvDQI/AAAAAAAAEE8/onQrX7EnJYQ/s640/P8090032.jpg" width="640" /></span></a><br />
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<span style="font-family: inherit; margin-left: 1em; margin-right: 1em;"><a href="http://2.bp.blogspot.com/-vUtCi9LlAF4/Ugemr18MAmI/AAAAAAAAEEk/ZuDliAOZF8s/s1600/P8090019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-vUtCi9LlAF4/Ugemr18MAmI/AAAAAAAAEEk/ZuDliAOZF8s/s640/P8090019.jpg" width="640" /></a></span></div>
<a name='more'></a><strong><span style="font-family: inherit;">Ingredients</span></strong><br />
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<em><span style="font-family: inherit;">Serves 2 elegant portions</span></em></div>
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<span style="font-family: inherit;">Baby asparagus, enough for 2</span></div>
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<span style="font-family: inherit;">2 salmon fillet, skin on, the best you can find</span></div>
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<span style="font-family: inherit;">Juice of half lemon</span></div>
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<span style="font-family: inherit;">Salt</span></div>
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<span style="font-family: inherit;">Olive oil</span></div>
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<span style="font-family: inherit;">1 bulb garlic, Keep it whole with all its paper, Chop the bottom (roots) off.</span></div>
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<span style="font-family: inherit;">Caviar, optional</span></div>
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<u><span style="font-family: inherit;">Hollandaise Sauce</span></u></div>
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<span style="font-family: inherit;">1 egg yolk</span></div>
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<span style="font-family: inherit;">100g melted butter</span></div>
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<span style="font-family: inherit;">salt</span></div>
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<span style="font-family: inherit;">¼ teaspoon dijon mustard</span></div>
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<span style="font-family: inherit;">2 grilled garlic cloves from above prep</span></div>
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<span style="font-family: inherit;">Juice of the other half lemon</span></div>
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<strong><span style="font-family: inherit;">Method</span></strong></div>
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<span style="font-family: inherit;">Marinate the salmon with salt, olive oil and lemon juice for 15 minutes while prepping the other stuff.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Make the sauce first. This should take only 10 minutes. Melt butter in a microwave set to 20 secs. Using a balloon whisk, beat together the yolk and mustard. Whisk in a small glob of the warmed butter, a little at a time, until the sauce is thick, similar to mayonnaise. Then whisk in lemon juice. The lemon juice with thinned the sauce. Taste with salt and pepper.</span></div>
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<span style="font-family: inherit;">On a hot grill pan, add olive oil and the garlic bulb with flat side down. Turn down the heat to medium and let it cook for a minute. You will smell the garlic coming through. Add the baby asparagus to the pan and sprinkle with some salt. Let it grill for a minute or until just cooked. Set the asparagus equally on 2 dinner plates. Remove the garlic. The garlic should be soft and can be easily detached from the skin. Mush 2 grilled garlic clove with a fork. Add that to the hollandaise sauce.</span></div>
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<span style="font-family: inherit;">On the same pan on high heat, add some olive oil. Cook the salmon skin side down until the skin is browned and crispy. Flip the salmon over and let it cook on the thick part for 2 minutes. Be careful not to over cook the salmon. The inside should be still pink. You can check the doneness by flaking the flesh a little to check the pinkness.</span></div>
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<span style="font-family: inherit;">Set the salmon on top of the asparagus. Spoon over a tablespoon of the hollandaise sauce. Top off a teaspoon of caviar. Serve immediately with freshly cracked black pepper.</span></div>
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<span style="font-family: inherit;">Till next post, ss.</span></div>
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</b:if>Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0tag:blogger.com,1999:blog-7150995238214745216.post-45620077049527633472013-07-28T17:58:00.002+08:002013-07-28T18:15:42.775+08:00Smoked salmon cream cheese sandwich<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-_BSfxM6uxu0/UfTuum5CJRI/AAAAAAAAEDI/f0rE88UNxj0/s1600/P7210226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-_BSfxM6uxu0/UfTuum5CJRI/AAAAAAAAEDI/f0rE88UNxj0/s640/P7210226.jpg" width="640" /></a></div>
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<img src="" style="text-align: -webkit-auto;" /><span style="text-align: -webkit-auto;">I could hardly wait to get to work and have my sandwich. Ironic isn't it? Yeah, I know. Who on earth looks forward to work lunch on the desk. I do. I like these solitary moments. </span></div>
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I see many white collar solo brave hearts wolfing spoonful of economical rice or slurping slithery noodles in the food courts. I must imagine the agony to find a empty spot at lunch hour after the long queue for your turn. I am quite sure the food wouldn't taste as good when you are left with 5 minutes to eat, 10 minutes to walk back to office and 5 minutes to squeeze in the get-out!-the-lift-is-going-buzz lift. I hated eating alone. I've gone out of my way to avoid eating alone outside during work lunch hour, because it makes me feel awkward and extremely frustrated (to find a seat next to a group of 10 that let you, against your will, eavesdrop on their every gossips and complaints about their evil boss). I choose instead to indulge this precious lunch hour in what has become my soulful time. <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-J5NHyvGlsn0/UfTqOLDDquI/AAAAAAAAECM/I06qTkENDnU/s1600/frame5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://4.bp.blogspot.com/-J5NHyvGlsn0/UfTqOLDDquI/AAAAAAAAECM/I06qTkENDnU/s640/frame5.jpg" width="640" /></a></div>
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Lunch on the desk is a time for me to be alone - taking that rare opportunity to be in my head, zone out without apology. Lunch like this was freeing, too; I didn't have to make conversation. I let my mind wonder to wherever the internet might take me. Sometimes I escape to picturesque beach resorts. Checking against the calendar on my desk, the last time was three months ago to Penang and how I longed to feel the sand on my feet again. I marked the next few months with possible days vacation time with a cute little sunny icon to remind myself. I get on to email on our family trip. I am glad that this is in the pipeline. Other times, I mindlessly land on some chic boutique and imagining myself with all these pretty dress, beaming with joy. Often these escapade left me poorer with an eager anticipation to the parcel arriving in the mail over the next few days. In this little hour, I also fancied myself as a crafter looking for inspiration, clipping craft as inspiration hoping someday I had the time to paint, draw, design all these lovely things. Looking at lovely things made me happy. I might have hundreds imaginary rooms already for my future home already with all the picturesque, I've pinned on <a href="http://pinterest.com/sandrasim/boards/" target="_blank">Pinterest</a>. When I have time left, I will take a walk and buy myself a good cuppa coffee and breathe the air.</div>
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<a href="http://4.bp.blogspot.com/-FsIB91Dxae4/UfTuUytWmnI/AAAAAAAAECw/E9PvsrU3N2c/s1600/frame1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-FsIB91Dxae4/UfTuUytWmnI/AAAAAAAAECw/E9PvsrU3N2c/s640/frame1.jpg" width="426" /></a></div>
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<a href="http://3.bp.blogspot.com/-IC8QwqhwOoU/UfTuWYRpPbI/AAAAAAAAEC8/YdweGXc9IaU/s1600/frame2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-IC8QwqhwOoU/UfTuWYRpPbI/AAAAAAAAEC8/YdweGXc9IaU/s640/frame2.jpg" width="426" /></a></div>
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<a href="http://4.bp.blogspot.com/-44FZE6bjXDs/UfTuWXk240I/AAAAAAAAEC4/Q5Oo1LP2NSY/s1600/frame3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-44FZE6bjXDs/UfTuWXk240I/AAAAAAAAEC4/Q5Oo1LP2NSY/s640/frame3.jpg" width="425" /></a></div>
<a name='more'></a><b>Ingredients</b><br />
<i>Enough for 3 sandwiches. 2 extra to share with colleagues.</i><br />
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<i><b>For the spread</b></i><br />
3 heaps tablespoon of cream cheese (I use Philadelphia Spreadable Cream Cheese and perfectly with 60% less fat) <br />
1 tablespoon chopped dill <br />
½ teaspoon lemon zest <br />
1 gherkin, finely cubed <br />
Freshly ground black pepper <br />
- Mix everything together. <br />
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1 cucumber, thinly sliced at an angle <br />
200g smoked salmon or homemade gravlax <br />
Butter for the bread <br />
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<b>Method</b><br />
Spread butter the 1 side of the sliced bread, the cream cheese spread on the other slice. Layer cucumber and the smoke salmon on the cream cheese bread. Cover with the buttered bread. <br />
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Write a nice note on the Ziploc sandwich bag. Slide sandwich into the bag and refrigerate until ready to bring to work. <br />
<a href="http://4.bp.blogspot.com/-MQ2IsMK1zPo/UfTqT5gJhiI/AAAAAAAAECY/Tm2NbDxlTBw/s1600/P7210219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="http://4.bp.blogspot.com/-MQ2IsMK1zPo/UfTqT5gJhiI/AAAAAAAAECY/Tm2NbDxlTBw/s640/P7210219.jpg" width="640" /></a><br />
Happy Monday! <br />
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Until next post, ss. Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com1tag:blogger.com,1999:blog-7150995238214745216.post-47201823970565198342013-07-23T22:25:00.000+08:002013-07-23T22:28:23.732+08:00Grilled peach and bacon salad<div class="separator" style="clear: both; text-align: center;">
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If peaches and pork are best friends. Then, peaches and bacon are a match made in heaven. Forever destined to be together. And when cheese comes in to play. Oh my… I tell you that's orgasm as much as your mouth can take. Crispy smoky bacon, charred sweet peaches with a deep caramel flavor, the sharp, nutty cheese mingling against the fresh herby salad. That's as much deliciousness I can describe in words. I am telling you now. Go out, grab some bacon and those big juicy peaches in season right now. Don't forget the cheese - quality cheese please, not the cheap cheese that comes in green plastic container. Get the Parmigiano Reggiano or, if you dare, blue cheese to crumble into the nook and cranny of the salad leaves. You might want to toss in some walnuts since they are another pair of best friends. Infact, any creamy cheese works here too. The Buffalo mozzarella or burrata will be perfect if you are richer. </div>
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<span style="font-family: inherit;">M</span><span style="font-family: inherit;">aybe for the reason because I was famished. But I don't see that as a valid reason. Let's rewind to lunch time. We were suppose to meet for a quick lunch before my doctor's appointment (some allergy issues) in town. I look him up at his gym, he being him was held back with new customers. I knew he didn't mean to but an hour later, I couldn't wait anymore. So off to the doctor I went. By the time I left the clinic, a couple hours later, with a little bag of medication. I am famished. HUNGRY!</span></div>
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<span style="font-family: inherit;">On the bus ride home, I was deciding from the tuna sandwich and carbonara. Let me enlighten you with my thinking process; the first option of tuna sandwich - yeah, I better use up the bread and good that there isn't any cooking but required to chop onion; the second option of carbonara - I need to use 2 pots. One for cooking pasta the other for frying up the bacon (still need to chop them up) and a mixing bowl to toss everything together with an yolk and heaps of Parmigiano Reggiano - that's plenty of washing up eh?. Both, I assure that I will make and savor by end of this week. </span></div>
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Forward to present now, back at home still decided on my super late lunch, I open the fridge and I saw the peaches calling me. My heart is fixed at making a bountiful salad. I must say the salad once in your mouth is full-fledged pleasure. I couldn't concentrate on the book I took out to read. The salad had demanded my full attention and every single speck was devoured before I could turn the page. And now, I took the urge to savor it over again in words.</div>
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<b>Ingredients</b><br />
Cooking for one<br />
3 strips bacon or 2 strips if you are watching your weight, any bacon will do.<br />
1 large peach, sectioned<br />
Mix salad leaves<br />
Parmigiano Reggiano<br />
<a href="http://www.vomfass.com/">Reduced balsamic </a><a href="http://www.vomfass.com/">vinegar</a>*<br />
Quality extra virgin olive oil for dressing<br />
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Note: *This is not a sponsored post. I get my vinegars and dressing oils from <a href="http://www.vomfass.com/">Vomfass</a>. They are a speciality shop that sells premium quality artisanal products, directly from the cask. They are really good and a little goes a long way.<br />
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<b>Method</b><br />
On a hot un-oiled grill or a non-stick pan, lay the peach wedges on a side. Let one side brown before flipping over. Push the peaches to make space for the bacon, lay the bacon strip and let it sizzle. Swash around to let the bacon fat coat the peaches.<br />
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Prepare your salad plate with a pile of salad leaves, Quickly drop the peaches all around and place the crispy bacon on top. Grate the Parmigiano Reggiano over and drizzle with some reduced balsamic vinegar and extra virgin olive oil. Freshly grind some black pepper, get a fork and devour while still warm.<br />
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Till next post, ss.Anonymoushttp://www.blogger.com/profile/06888008532107300837noreply@blogger.com0