Lunch bentos at Tatsuya Lei Garden Restaurant (Chijmes) Fish and calamari from Paddy's Min Nan's pork rib prawn noodle Eating at home - July 2008 Hey, I realized that it's been a long time since I posted pictures of what we eat at home. Most of the time, I've no time to style the food, so the dishes are too ugly to be posted. Chicken with bell pepper in oyster sauce.But one day last month, I happened to have a day off work, resulting in the fairly presentable photo above. This is a classic one-dish meal. Very quick and easy to put together, and always a crowd pleaser. Sometimes, I use hoisin sauce instead of oyster sauce for a change. The dishes that follow don't look as good, cos I had to whip them up in a short time before the hungry hubby came home for dinner. For our friends who think I don't feed my skinny husband, here's the proof that I DO feed him. What to do? He inherited his mom's eat-and-eat-but-cannot-get-fat genes. Just my luck! Squid with celery and carrot.Weekday dinners usually consist of rice with two or three dishes, sometimes with a soup. As you can see from the inconsistent cuts on the squid, when in a hurry, my cutting skills are horrendous. Lemongrass prawns in rendang paste.Stir-frying is my comfort zone. It's also great for throwing together bits of ingredients left in the fridge, like this dish above. There was some leftover rendang paste, so I sauteed chopped lemongrass, added the paste and sauteed till it was very fragrant, added the prawns, some water, and voila! A new dish was born! Spicy, sweet, and extremely appetizing, we enjoyed this immensely.Whitebait, bell pepper and onion scrambled omelette.This was another use-up-leftover-ingredients dish. The bell pepper and onion were from the oyster sauce chicken, so I used them to jazz up a simple whitebait omelette. Cabbage, carrot, and fresh shitake.Stir-fried cabbage and carrot is a classic veggie dish that almost every Chinese household in Singapore does. Besides being easy to cook, it's easy to get kids to eat this! Stir-fried Chinese cabbage.I know that because when I was a kid, I hated eating green, leafy veggies, too! Besides cabbage, the sweet and crunchy wong bok was one of those veggies that I liked. Homemade char siew.Mom-in-law got a free bottle of Lee Kum Kee char siew marinade when she bought oyster sauce of the same brand, so she gave it to me. Smart move! I make the char siew and then she gets to eat it.Well, she didn't get to try it after all. I think I let the meat marinade for too long (28 hours), so the meat turned out a bit too salty. Still, it was delicious with rice. I told MIL I'll make another (better) batch for her. Sunday brunch.On Sundays, we often sleep in and indulge in a hearty brunch. Missing the full English breakfast from his college days in Manchester, I always get bugged by Ricky to make this on Sunday. Instead of bacon, I prefer chicken or pork chipolata. A very satisfying start to a leisurely Sunday, don't you think? Hjh Maimunah Restaurant A mini feast.After a fun-filled Sony Alpha DSLR outdoor workshop at Kampong Glam, the empty tummies were growling to be filled. So off we headed to the nearby Hajah Maimunah for a yummy nasi padang lunch.I was surprised to see that Hjh Maimunah now has a cleaner, more contemporary look with new countertops, furniture, re-tiled walls and floors, and A/C for both the main dining and the annex areas.Thankfully, it's still an unpretentious casual eatery serving a mind-boggling array of homestyle dishes at affordable prices. The lavish spread above only cost the two of us a pocket-friendly sum of S$17.30! Pergedel (potato patty).First up, the must-have pergedel/bergedel. Not as creamy nor tasty as Garuda Padang's, but has a more rustic feel. Chicken rendang.The spice paste is chunky and aromatic without being too rich. I actually preferred Garuda Padang's sweeter, more redolent version, but that's at double the price and comes with sucky service. Sambal sotong.Calamari rings cooked just right without being rubbery in a zingy, chilli paste. Hubby, who's not into seafood, didn't care much for this. Sweet and sour fish.What's a Chinese dish doing here? Well, being a sucker for sweet and sour fish, I gave in to curiosity. Not so impressive sauce, but the fish fillets in eggy batter were pleasant. Stir-fried Chinese spinach.The obligatory veggie dish. Nothing to shout about. No, wait, there is! There was an "extra" ingredient of animal origin that wasn't supposed to be in this dish. Hubby and I were horrified; the nonchalant staff just casually apologized for the faux pas before replacing the dish, as if this was something they encountered everyday. Hmm... Crispy tempe and ikan bilis (anchovies) with honey.Ooh, I absolutely adore this dish! I don't usually enjoy tempe, but this is delicious enough to snack on its own!It was a pleasant meal, but I remember enjoying the food a lot more previously than I did this time. The dishes seemed to have lost their burst of flavors, still nice but not as "shiok" (satisfying) as before. I also miss the old world charm of the pre-renovated Hjh Maimunah. Sure it wasn't as comfortable, but it just made the whole experience that much more authentic. Total bill: S$17.30 for all dishes above, plain rice for two, and two glasses of lime juice. Prices for individual dishes vary depending on portion and ingredient.Hjh Maimunah Restaurant11/15 Jalan PisangSingapore 199078Tel: (65) 6291 3132URL: www.hjmaimunah.com P.S. The photos in this post were taken with a Sony Alpha DSLR-350. Do you think there was any significant difference between the photos in previous posts? Please feel free to comment! Inle Myanmar (Marina Square) My very first taste of Myanmar cuisine! Recommended by Gary, this is a recently opened branch; the original outlet at Peninsula Plaza is already an established joint frequented by Myanmar nationals living in Singapore. Myanmar pork curry, S$7.50 for the set with butter rice, soup, and shrimp paste.I've never been to Myanmar before, so I don't know how authentic it is. But as far as food goes, I liked everything I tried! Gary and the hubby both had the Myanmar pork curry set meal. The curry resembled thick rendang gravy, not the more diluted version of curry that we know. Chunky cubes of meat infused with a unique blend of aromatic spices. Flavorful and not too spicy. Very yummy! Butter rice.I only tried a little of the rice, cos it was actually quite a small serving. It was faintly flavored, good for some people who don't like the strong smell of butter. Shrimp paste.The shrimp paste is very much like our local hay bee hiam, which is crispy-fried pounded dried shrimp and spices. Like the curry, the flavors were well-balanced and aromatic without being too spicy. Mohinga (thin rice noodle in fish broth), S$8.90 for the set with gourd fritters.The menu listed this item as being the most famous traditional rice noodle dish of Myanmar. Well, of course I had to begin my foray into Myanmar cuisine with one of its "national" dishes!According to the menu, Mohinga is supposedly served with the fish cake, egg, and chickpea fritters. I think they forgot my fish cake.Still, the thick fish broth was nothing I've ever tried. There's a distinctive flavor about it, which grows on you. I suspect the sweetness in the broth was due to the generous amount of shallots used, as seen floating on top. But what I actually loved the most was the crispy chickpea fritters. Very more-ish! You've gotta eat them first before they get soggy! Bu Tee Kway (gourd fritters).The gourd fritters were fantastic, too. Amazingly, the batter was very thin and light, and hardly greasy. Inside, there was a single strip of refreshing green gourd. I enjoyed the contrast of the crispy, hot batter against the sweet coolness of the gourd.The accompanying dip is a sauce of tamarind and chilli, which add a lovely spicy and sour edge to the fritters.I would have loved to explore the desserts, but the guys were in a hurry to go snap pictures of the fireworks at Marina Bay, so this was a quick dinner.Overall impression: the food here is prepared with experienced hands, with skill and well-rounded flavors. Friendly service by the young Myanmar servers added authenticity, though there were a couple of hiccups. Prices are reasonable, too. I'll be back!Prices shown do not include 10% service charge.Inle Myanmar6 Raffles Boulevard#02-201 Marina SquareSingapore 039534Tel: (65) 6338 8772URL: www.inlemyanmar.com.sg Ramen Santouka Tokusen toroniku, S$8.00.Yes, these are the famous pork cheeks of which there are only 60 portions served each day. Six slices of sinfulness, so incredibly soft they literally melt in your mouth. Divine.I didn't have all six slices to myself. Good things are meant to be shared! Saturday's lunch was with Keropokman and Momo; Camemberu was supposed to join us, but something cropped up at the last minute. Shoyu ramen, S$12.00.Of course, Ramen Santouka is also famed for their rich pork broth ramen. I've heard horror stories about how (authentically) salty the broth is. I was mentally prepared, still I didn't expect it to be THAT salty! Maybe I picked the most salty one of the lot?High class Maggi mee.If you have a high threshold for salt, Santouka's ramen is actually darn satisfying! The broth is milky rich with complex flavors. The noodles feel like instant ramen, but in a pleasant way. Toppings include a slice of precious toroniku (pork cheek) and two slices of regular pork belly. Komi tamago, S$1.00.Another highlight of Japanese ramen is the stewed egg. Kind of a letdown here. Bland whites and the yolk wasn't oozy enough. Shio ramen & mini char siu rice set, S$16.50.Keropokman had one of the ramen and mini rice sets which come with tamago. I thought it was a pretty good deal. Would've ordered that if I hadn't had a late breakfast that day! Shio ramen, S$12.00.Momo had this, too. I tried the broth and thought this was less salty with a tinge of sweetness. I prefer the shio (salt) to the shoyu (soy sauce) broth! Notice that cute little red pickled plum? They said it's very sour! I think it's great for cutting through all that grease and salt. How come I didn't get any?Mini char siu rice, part of a set.Oh, the char siu rice is just so elegantly presented! And it tastes just as fabulous as it looks! Loved the intensely smoky, tender cubes of pork belly. Reminds me of lor bak (Chinese braised pork belly).For the rest of that day, I was gripped by thirst. Seriously, it's no fun downing gallons of water and going to the loo every hour!So, I'm gonna be kind to my kidneys and skip Santouka's ramen next time. But the rice bowl options look enticing; I might come back for them.Conclusion: All that salt and fat might be too overwhelming for some. But if you appreciate intense flavors and sinfulness (from the collagen-rich soup and fatty pork cheeks), then you might enjoy the food here.Special spoon!I've seen this weird spoon before at Daiso (the 2 dollar Jap store), but only today I realized why there's an indentation! Have you dropped your soup spoon into a deep noodle bowl before? Well, with the indentation, you can just hang it on the rim, and you won't lose your spoon in the depths of the broth ever again! Nifty! Prices listed here are before 10% service charge and 7% GST.Ramen Santouka6 Eu Tong Sen Street#02-76 The CentralSingapore 059817Tel: (65) 6224 0668URL: www.santouka.co.jp Tian Shui Chicken Rice & Chicken Porridge Chicken rice, S$3.00.The original plan was lunch at Tanglin Halt / Commonwealth Crescent food center. On the way there, I walked past a scruffy-looking old coffee shop at the road junction. There was a familiar fragrance in the air; every table occupied was tucking into chicken rice with gusto. The stall.Naturally, being the curious foodie, I abandoned the original plan. There were 3 or 4 stalls in the coffee shop, but the chicken rice stall was clearly the one that people came for.Do you like breast?When my order came, my heart sank when I saw the meat doused in starchy gravy. For me, an authentic, succulent Hainanese chicken needs no such embellishment. Minus 1 point!I was given the breast meat, so there wasn't much flavor, however the meat wasn't dry and was smooth (maybe the gravy helped?). The rice was airy and puffy, not fragrant enough, but not oily either. Plus points for the rather generous portion.Overall, I thought the chicken rice here wasn't that fantastic. Guess the gravy is a major turn-off for me! I certainly wouldn't come all the way here, but if in the area and craving for chicken rice, I'll drop by. Will certainly tell the vendor to hold off that gravy! Tian Shui Ji Fan Ji Zhou (or Tian Shui Chicken Rice & Chicken Porridge)Guan Kim Restaurant (corner coffeeshop)47 Tanglin Halt RoadSingapore 141047 ESPRIT Cafe by Aromas Discovered this pleasant little cafe tucked away in a secluded spot of the ESPRIT store in Centrepoint some time ago, but kept mum cos I didn't want it to be thronged. Oh well, the secret's out of the bag now. ST did a feature on in-house store eateries this month; ESPRIT Cafe was mentioned, among others. Hot tuna melt, S$7.90.Run by Aromas (can't get much info on them as their website is incomplete), the direction here is light meals of toasted sandwiches, salads, or pasta, or catching up over cakes and coffee. Cross-sectioned sandwich.So, what's good here? The toasted open-faced sandwiches seem to be the main draw, especially the signature hot tuna melt. Two big slices of bread generously topped with tuna mayo and cheese, then liberally sprinkled with paprika. It's supposedly a light meal, but actually very filling. Portions here are quite generous (well, for the Asian tummy). There was another lady who couldn't finish her tuna mushroom melt. Coffee/tea + 2 mini cakes set, S$7.00.Me? Not only did I polish off my tuna melt, I had the mini cakes and coffee set, too! Heh!Don't be fooled by the dour demeanor of the two young ladies manning the cafe; they are actually quite sweet. One of them even gave me a mini cake on the house! A reward for regular customers? From left: Aromas cheesecake (on the house!); praline; and marble cheesecake.The cakes are available by the slice or in mini pieces, which are more like petit fours. It's an ideal way to sample the myriad choices available! The cheesecakes were very smooth and velvety, so was the praline with an intense chocolatey taste. The latte was excellent as well. The menu proudly proclaims that they make their own breads and cakes, and roast their own Arabica beans.For me, the food here is more than decent. Prices are reasonable; nett without surcharges to inflate the bill. But what I really treasure is that it's (for now) an oasis of calm in a busy mall to have a serene break.ESPRIT Cafe by Aromas176 Orchard Road#03-100 Centrepoint(inside ESPRIT store)Singapore 239943Tel: 6738 7877URL: www.aromascoffee.com Bi bim myun (instant ramen with sweet spicy sauce) Bi bim = mix, myun = noodles.We hardly eat instant noodles at home, keeping some packs only for emergency situations, but I must confess to having a soft spot for Korean instant ramyun. Especially popular among Korean kids is this non-soupy, dry version. It's a cold noodle dish -- instant ramyun boiled, drained, cooled, and then dressed in sweet, vinegary gochujang (hot chilli paste). Toppings are entirely optional, of course! I jazzed things up with fresh lettuce, tomatoes, ham, and omelette strips to make it a more wholesome and substantial meal. The noodles in the above photo look pale-ish cos I didn't add the entire sauce pack in case it was too spicy, but later I added more.Not bad, we liked it a lot! Very appetizing, especially on a hot day! Won't be eating this often, though, cos processed foods are not so healthy. Paldo bi bim myun.Can't remember the exact price, should range between S$1.50 to S$2.00, available at most Korean grocery stores. The apple image on the package says that there's apple puree added to the sauce mix. Apparently, this Paldo brand is sweeter; another brand Samyang's bi bim myun is spicier and more tangy.The instructions on the package are in Korean, but I managed to find the cooking instructions on the manufacturer's website, reproduced below: 1. Put the noodle & enclosed sachet into the boiling water(550cc). 2. Leave it for 3~4 min. 3. Remove the noodle from boiling water. 4. Wash noodle in cold water 2~3 times. 5. Mix noodle with paste soup well and ready to serve. Flog Fight!         Arena action in motion And so, thebakerwhocooks, Hungry Hostelite, and I emerged unscathed from the Flog Fight! showdown. Many thanks to library@orchard for organizing such a fun and successful event, and a BIG thank-you to the merciful audience!        Me talking about mee.         Being grilled by scores and scores of fans.     Happy birthday, library@orchard! Thank you for eight fabulous years!                         Nibbles for everyone     The three "tum-jiak" bloggers: (from left) Me, Dee aka Hungry Hostelite, and Cheryl aka thebakerwhocooks. cheers! Food, Glorious Food! Miss Clarity Cafe (Upper Thomson Road) "This place is for kids!" exclaimed D, looking horrified. Oops. What a gaffe I made, bringing three macho, thirty-something men here for lunch. D's face had this expression that said, "No way am I going to step into this girlish pink place in a million years."                   Pinky-land -- not for men? Maybe it was hunger (we'd just hiked for three-and-a-half hours the TreeTop Walk trail in MacRitchie). Maybe it was the rain. Or maybe they were giving me face. But by the end of the meal, D, G, and hubby Ricky had gotten over their initial apprehensions.              Adding S$3.00 to get soup/salad + beverage + dessert (not in pic) = little damage to wallet All of us opted to add S$3.00 to the cost of our entrees for a set meal, which is a deal too tempting to pass on. Tried a little of Ricky's soup-of-the-day (cream of potato and mushroom). After a lifetime of set meal soups-of-the-day, they're all starting to taste the same to me.           Salad of iceberg, carrot, cucumber, tomato, kidney beans, pineapple, raisins, and 1,000 Island. I had the salad, which was nicely cool and crisp, but otherwise nothing to shout about.             Beef stew vol-au-vont [sic?] S$10.80 First to arrive, the beef stew vol-au-vont had us awestruck with its sheer size. For those who eat like a sparrow, share it with another. It's absolutely a must-try. The beef brisket chunks were amazingly tender and flavorful, obviously the result of hours of simmering.             Roasted chicken leg (S$9.80) A recommended item on the menu, I thought the roasted chicken leg was rather ordinary. However, kudos to the chef for his excellent execution: the jumbo leg was cooked through to the bone without any bloody juices, yet remained quite juicy. No easy feat considering the thick flesh. Loved the yummy, creamy fricasee sauce and fresh shiitake mushrooms.             Chicken cordon bleu (S$8.80) D, after changing his mind twice, seemed satisfied with his final choice, the chicken cordon bleu -- cheese and ham wrapped in chicken breast. Came with a side of sauteed cabbage and potatoes.             Chicken ballotine (S$8.80) D's chicken ballotine was mushrooms wrapped in chicken thigh. He, too, was happy with his fowl choice. All the entrees came in hearty portions, and we all agreed that they were superb food at fantastic prices.             Bread and butter pudding (1/4 of ala-carte size) The dessert-of-the-day -- bread and butter pudding with vanilla custard -- was delicious at just the right sweetness level, although I'd have preferred the custard to be not so runny. My only gripe was the puny size. Oh well, guess we can't expect full portions at prices this low, can we?             Retro salt and pepper shakers Having been extensively blogged and reviewed, the original Miss Clarity Cafe at Purvis Street has gained a large following for great food at incredibly affordable prices. They have now expanded, hence this sister outlet in Upper Thomson Road. This branch is more spacious and less crowded than the original, perhaps because it's suburban and relatively new. There's lots to like about Miss Clarity Cafe: The generous helpings, well-executed dishes, extensive menu, extremely easy-on-the-pocket prices, and quirky, cheery vibe. Do you think the guys would come here a second time? Miss Clarity Cafe 205 Upper Thomson Road Singapore 574345 Tel: 6256 2008 URL: missclaritycafe.com Boon Kee wonton mee                                  Wonton mee (S$2.20). Why is wonton noodles (char siew noodles with wonton dumplings) seldom on my "to-eat" list? I asked myself. For too many disappointing encounters, I suppose. To be fair, it's not easy to create the perfect wonton noodles. Mess up just one of the elements that make up this dish, and that's it. Call me fussy, but I haven't had one that's got all the variables right: the noodles, the sauce, the char siew, the dumplings, and the broth. And to be really pedantic, yes, even the sorry amount of choy sum (are vegetables very expensive, Mr/Madam Noodle Seller?).Boon Kee's version isn't quite the immaculate creation, but its noodles and sauce are the most impressive I've had thus far.             Wonton = "cloud-swallowing" dumpling. The noodles had the perfect degree of springiness. They retained their al dente-ness right till the end, and didn't clump together at all. Also, there was no trace of that horrid alkaline water (lotsa bonus points on my score card!). The sauce (no chilli) was slightly thicker than others, which coated and clung onto the noodles in a lovely way. And may I commend the chef for nailing the perfect noodle-sauce ratio? Pity about the too-thin-too-lean char siew, forgettable dumplings, and bland broth. But the fresh, crunchy choy sum and presentation score extra points. Overall, it was an above-average wonton mee. The quest for the perfect wonton mee continues. Boon Kee Block 448, Clementi Ave 3 #01-36 Clementi Ave 3 Blk 448 Market & Food Centre Singapore 120448 Boon Kee also has sui kow (prawn dumplings) noodles and braised chicken noodles on the menu. Aangan Restaurant - Lunch buffet Hungry for authentic North Indian food? There's no need to order butter chicken from Mumbai. For a satisfying, bang-for-the-buck meal, check out the lunch buffet at Aangan Restaurant.          Papri chaat A must-try is the papri chaat. Aangan does a killer version, and so many customers request for it that it's a daily fixture on the buffet (other dishes are rotated). Made of wheat flour, semolina, and rice flour (for crispness), the papri (fried dough disks) are eaten with mint chutney, tamarind chutney, yogurt, boiled potato dices, and/or boiled chickpeas. Make your own combo, or opt for everything, like I did! The crispy papri, the cool mint and yogurt, the sweet and tangy tamarind jam, the soft chickpeas - pop the whole thing in your mouth and feel the combination of flavors and textures explode. Fabulously more-ish!        Soup of the day For yesterday's selection, they served a vegetable cream soup. It looked mild but was actually quite peppery. Go easy on the soup and save more room for the mains.         Meat dishes For the meats, around four items are served daily on a rotational basis.                          Murg (chicken) tikka See how prettily the chicken tikka was presented.     Clockwise from 12 o'clock: mutton rogan josh; fish kali mirchi; chicken tikka; chicken lababdar. The chicken tikka was rather dry; perhaps it would be more juicy served straight from the tandoor (clay oven). However, the other three items were excellent. For the fish kali mirchi (literally "small chilli"), they used very fresh snapper. Loved the creamy lababdar sauce, and the very tender mutton.         A selection of the vegetarian dishes One wonderful thing about Indian food is that it's extremely vegetarian-friendly. There were 5 hot veggie dishes, as well as cold offerings like chutney, pickles, and fresh salad.     Clockwise from 12 o'clock: saffron rice; spiced potatoes; paneer (cottage cheese); cauliflower; dal (lentils); aloo tikki (potato patty). In the middle is some kind of sweet chutney. The vegetarian dishes were excellent too, and could easily make up a satisfying meal on their own with the soup and chaat.         Butter naan This was a HUGE piece of naan for one person! Besides plain and saffron basmati rice, you can order naan to go with your mains: plain, garlic, or butter naan. Should have gone for my usual fav, the garlic. As it was, the main dishes already had quite a lot of cream; could have gone without the extra butter.                                  Gulab jamun By this time, I was already stuffed, but had to soldier on in the name of research. Honestly, I'm not crazy about Indian sweets and desserts because I personally find them to be too sweet and heavy, like the gulab jamun which is a fried round dough in sugar syrup, served warm.         Ras malai This one I liked. The ras malai, petite balls of paneer in creamy milk fragranced with cardamom and pistachios, was cold and lovely.         Bangaladeshi desserts and fresh fruit Don't know the names of these two sweets, but basically they are like very sweet donuts. The ones on the left are like donuts oozing with syrup, and the ones on the right are like gulab jamun sans syrup. Actually, I think the sweetness level has already been toned down to suit local palates. Aangan used to operate at Funan Digitalife Mall before the building underwent major refurbishment. Back then, its lunch buffet used to cost only S$10.00 nett. Now, after moving next door, taking over the former premises of Annalakshmi (Indian vegetarian restaurant), Aangan is bigger and swankier. Same for the buffet - it's been upsized and the cooking's more polished. Naturally, you pay more - S$16.50 nett per person. But the changes aren't merely cosmetic. With a new chef, Chef Singh from the famed Song of India helming the kitchen, there's a significant improvement in the standard of cooking - a more elegant, refined taste. The staff are more professional too, and were very helpful in explaining the food. One reason I've been hesitant in trying out North Indian cuisine is the cost - North Indian food in Singapore is often relegated to fine dining and it can be pricey having a full course meal. If, like me, you want to enjoy a wide array of North Indian dishes without breaking the bank, give Aangan's lunch buffet a go (available from Mondays to Saturdays).         The eager-to-please managers and staff at Aangan strike a stiff pose. Aangan Restaurant 5, Coleman Street #02-10 Excelsior Shopping Centre Singapore 179805 Tel: (65) 6333 0094 website: www.aangan.com.sg Menu For Hope III                                               Every year, food bloggers from around the world come together to help the less fortunate. Initiated by food blogger Pim of Chez Pim, Menu For Hope is now in its third year. This year, Menu For Hope III is raising funds for the UN World Food Programme, which provides hunger relief for needy people worldwide. Here's how it works: Food bloggers from around the world have donated a wonderful range of awesome prizes (mostly food related). For every US$10 (approx. S$16) you donate, you can claim one (virtual) raffle ticket towards the prize of your choice. Of course, the more raffle tickets you buy, the better your chances of winning. Or you could use multiple tickets to claim different prizes. For my contribution, I'm donating a gourmet high tea spread for 6 people, personally prepared by me! The prize can only be claimed in Singapore. Read on for more details.     Six-course Gourmet High Tea for 6 People (prize code AP48) Having some pals over for an afternoon of fun and food, but no time to put an interesting menu together? Wanna surprise your boss and co-workers with a gourmet treat? Thinking of pampering your family with a sumptuous high tea? I will create a unique spread of Singaporean and international dishes for you! Choose from a menu that includes roast duck salad, mini pies, fried beehoon, kimbap (Korean-style futomaki), hiyashi chuka (Japanese cold noodles), steamed savoury pumpkin cake, Indonesian kueh-kueh (pastries), and chocolate-covered strawberries. This 6-course high tea, comprising of starters, light main courses, and dessert, will be conveniently packed in microwave-proof plastic ware and is ready to serve. Pork will not be used, and a vegetarian menu can be customized for your preference. You can claim your prize from March 1, 2007 to November 30, 2007, at a mutually agreeable date and time. Please allow at least 3 days notice in advance. The prize can be self-collected in Outram area, or delivery can be arranged at a transport charge of S$15.00 (sorry, I don't have a car). Drooling already? Here's what you should do... Go to the donation page at http://www.firstgiving.com/menuforhopeIII. Make a donation. Each US$10 will grant you one raffle ticket towards a prize of your choice. Please use the unique prize code to specify which prize or prizes you'd like in the 'Personal Message' section in the donation form. Do tell us how many tickets per prize, and please use the prize code eg. a donation of US$50 could be 2 tickets for AP01 and 3 for AP02. For US donors, if your company matches your charity donation, please remember to check the box and fill in the information so we may claim the corporate match. Please check the box to allow us to see your email address so that we may contact you should you win. Your email address will not be shared with anyone. Raffle ticket sales end on December 22, 2006. Check Chez Pim on January 15, 2007 when we announce the results of the raffle. Prize drawing will be done electronically. For just US$10 (approx. S$16), you're sharing the gift of food with someone less privileged than you. At the same time, you and your family/friends/co-workers get a chance to enjoy a lovely feast. What are you waiting for? Bid for AP48 now! Do also check out the other wonderful prizes on offer. Go to Helen's site for the Asia Pacific round-up, and Pim's site for the full round-up of prizes worldwide. cheers! The end of a journey, the continuation of another. Dear readers, please accept my heartfelt apologies. I've neglected this site for nearly four months, and some of you have been very concerned about my long, silent absence. Things were a little crazy for me back in September and October, and I was too busy and tired to write. Amidst all the bustle, my beloved father unexpectedly passed away. It was a massive stroke; he never regained consciousness, and in less than 24 hours, he was gone forever. His sudden death came as a shock, and it was really hard to accept the fact that he is no longer here with us. For the past few weeks, this blog has been the last thing on my mind. I even contemplated shutting it down, feeling guilty that instead of spending all those precious hours blogging about food, I could have spent time with Daddy. Yes, I should have gone to see him more often, or even just pick up the phone to say, "Hi Daddy, I miss you. How are you today?" Hardly checking my email, I almost missed out on Menu For Hope III. This is an annual campaign in which food bloggers all over the world get together to raise funds. This year, Menu For Hope is raising funds for the UN World Food Programme, which provides hunger relief for needy people worldwide. I'm reminded that as a food blogger, I can do my part for people less fortunate. Although I've missed the deadline, Grab Your Fork, the host for the Asia Pacific region, has kindly agreed to accept my late offer of a prize. Details will come soon, once I receive the confirmation, but just to let you in, the prize is a sumptuous high tea personally cooked by yours truly. Looking through my archives, I came across this post: Asian Kitchen. Reading it brought back such vivid memories, I just couldn't help but weep. While having lunch at Asian Kitchen, Daddy asked, "Why have you been taking photos of food lately?" I explained to him about the blogging phenomenon, and how food blogs have grown in popularity. Although he was PC illiterate, he was very encouraging of my little hobby. If he had known that food bloggers are able to come up with a worthy cause like Menu For Hope, I'm sure Daddy would have been happy that I'm doing my part to contribute. Besides, he isn't one to give up on doing things halfway. He wouldn't have wanted me to quit on this blog. So, I'm going to carry on this journey. And I hope you'll all continue to support me, as you've been supporting me all along. Thank you. Julia Tofu and mushrooms in oyster sauce     Easy to cook, nice to eat. After blogging about some typical dishes we eat at home, I received requests to put up the recipe for this tofu dish. It's actually very simple, and I'm sure many Chinese Singaporean families have their own version of it. It's perfect with plain jasmine rice. Here's the recipe:Tofu and mushrooms in oyster sauce Ingredients:100 gms minced pork/chicken/beef1 300 gm-block tofu, cubed1 400 gm-can button mushrooms (drained weight 200 gms)*1 red chilli, deseeded and finely chopped1 shallot, finely chopped1 garlic clove, finely choppedchopped spring onions, to garnish Marinade:1 tbsp light soy sauce0.5 tbsp sugar0.5 tsp cornstarch For the gravy:2 tbsp oyster sauce**1 tbsp light soy sauce1 cup watercornstarch solution to thicken 1. Mix the minced meat with the marinade ingredients. 2. Heat a wok till hot, add 2 tbsp oil. Fry the chopped chilli, shallot, and garlic till fragrant. 3. Add the marinated meat, breaking it up into fine bits with the frying spatula. 4. Add the mushrooms, oyster sauce, and light soy sauce, stir-frying till everything is well mixed. Add the water. 5. When the mixture starts to simmer, do a taste test and adjust if necessary. Add the tofu, and let the gravy come to a boil again. 6. Gently mix the tofu with the mushrooms and meat, taking care not to break the delicate tofu cubes. Thicken the gravy slightly with cornstarch solution. 7. Transfer to a dish and garnish with spring onions. Serve hot with plain rice. *The button mushrooms can be substituted with canned straw mushrooms. **I used Lee Kum Kee Premium Oyster Flavored Sauce. You might have to adjust the amount depending on the brand of oyster sauce you have. cheers! Kit Kat Fruit Parfait While queueing at the supermarket check-out counter the other day, this colorful box caught my eye. Another one of those limited edition Kit Kats from Japan! I knew I had to have it.     Have a break, have a Kit Kat Fruit Parfait.While growing up, I didn't obsess over Kit Kats unlike some of my peers. But every now and then, I did hanker for a Kit Kat bar during breaks. Must be due to their successful tagline, which automatically replays in my head whenever I see that distinctive red-and-white packaging. In the last couple of years, there have been several variations of the Kit Kat, released as limited or special editions. Most of them are from Japan, where the Kit Kat is hugely popular.     Two twin bars in a box. The Japanese are not only creative with flavors, they are also masters in design and packaging. See how eye-catching and pretty the box and wrappers are! I'm totally sold.   "Strawberry striped white chocolate with freeze dried bits from five fruits and strawberry creme filling in the wafers". So, what's the taste test verdict? Three words: Sweet, sweet, sweet. No kidding, it was very sweet. Extremely sweet. Sickeningly sweet. So sweet even my sweet tooth hurt. The Kit Kat Fruit Parfait also had a plasticky, fruity flavor, reminiscient of bubblegum, and I don't mean that in a good way. Both Ricky and I couldn't take the sugar overload, and had to abandon our unfinished wafers. Yup, two grown-ups each defeated by a twin bar of tacky Kit Kat. Well, that's us, but apparently, there are fans of the Kit Kat Fruit Parfait. For me, it will remain as eye candy (pun unintended), and nothing more. cheers! The RiceTable (Cuppage Terrace)                             All-you-can-eat rijsttafel. Years ago, The RiceTable started out promisingly. The first to offer rijsttafel at affordable prices, word quickly got around and business boomed. At S$19.80++ for dinner, one gets an all-you-can-eat spread of 20 dishes, placed on warmers at your table. You have to admit, it's a tempting deal. Plus, the food wasn't half bad.    Section A. Even without much marketing, The RiceTable became very popular, and expanded to a total of three outlets. But has success got into their heads? I certainly think so. Every subsequent visit had me going, "The food's not as good as before." It doesn't help that the staff are quite atas (Malay for "upstairs", meaning snobby).     Section B. The last straw was lunch on Wednesday. I wouldn't have picked The RiceTable, but the mother-in-law was missing the food there. On Tuesday, I called the outlets at International Plaza and Suntec City to make a reservation. Both answered with a curt, "We're fully booked." Click. What happened to "Sorry, ma'am, we're already fully booked. Would you like to try at our branches?" Never mind, I can put up with that if the food makes up for it. Alas, no. The ayam panggang (grilled chicken) and sate ayam (chicken satay) were thick and dry, possibly the result of frozen meat. My bowl of lukewarm soto ayam (chicken soup) had way too much fried shallots. As for the rest of the dishes, the overall taste was just lacking. I just couldn't find the passion that was present when The RiceTable first started out. Yes, it's true you can taste passion. Somehow, the food seemed to have been prepared without care, as if they were just slapping ingredients together with premixed seasonings. Like the food, the staff was as cold and detached. No smiles, no "please", no "enjoy your food", no "please come again". It felt like they were doing us a favor for deigning to feed us. Well, with a full restaurant, of course they're entitled to feel that way. The only consolation was that we were there for lunch. Dinner would have meant paying more for more potentially bad food. Lunch is S$13.80++ per head (approx. S$16.00 after 10% service charge and 5% GST). The RiceTable Indonesian Restaurant (Cuppage branch)43/45 Cuppage RoadSingapore 229463Tel: (65) 6735 9117website: http://www.ricetable.com.sg cheers!