Frozen Delights A few weeks ago I wrote briefly about my attempts at making chocolate sorbet and matcha ice cream. I promised to post up recipes and I have not forgotten. It's just that I have been really busy at work. It is during these times when I wish I actually owned one of those fantastic Musso ice-cream machines. With a Musso, I can simply dump the entire ice-cream mixture into the machine, press a button and within 30 minutes I can have a perfect quart of heaven. Since I don't have a Musso, I have to contend with my old-school ice and salt ice-cream churner, which doesn't really make the best ice-cream but does allow me to come up with something quite decent. And by decent, I do mean something that kind of resembles ice-cream but nowhere near perfect. First of all, you got to understand that it's rather humid where I live and the ice-salt combination can only reduce the temperature down to a certain point. However, today, I'm going to rave about two good recipes that I know would be 10 times better if I had a professional ice-cream maker. But until I have enough cash to actually buy one of my own, I will appreciate my beloved ice-cream churner. Dessert-lovers like me always crave for ice-cream and there is never a wrong time to have a scoop or two. So I crave for ice-cream pretty often and will usually bookmark ice-cream recipes with the intention of making it. Sometimes I forget about it and sometimes I do end up actually making some. It really depends if I have enough ice in the fridge and if I have the time. A couple of weekends ago, I set out to make two ice-cold treats and boy was it a delicious affair. The chocolate sorbet was a shoo-in because I've been wanting to make something with a rich dark chocolate taste. I was sceptical of most chocolate ice-cream recipes because well, I wasn't too sure if it was going to be chocolatey enough. Yes I'm quite particular about my chocolate, I love it dark. I first chanced upon the chocolate sorbet recipe at Su Good Sweets. I literally held my breath the moment I saw that scoop of decadent deep brown in a glass cup. You can't really blame me for being so easily enticed. It really did look irresistable. With Su's recipe, I made a lovely chocolate sorbet which wasn't quite perfect (ice crystals weren't fine enough) but it did taste super. It also had that intense dark brown appearance which I adore. As soon as I had finished making my sorbet, I made plans for another ice-cream escapade - this time involving my favourite matcha powder. You might remember my previous attempt at matcha ice-cream. It was a success but I thought there has got to be a better recipe out there. I was right. I did find another recipe and it was recommended to me by a reader who had tried it before. Though it did involve raw egg yolks, I thought I'd just give it a shot. I had great faith in the eggs - was dead sure I wouldn't fall ill and I was right. The end result was a creamy textured matcha ice-cream with the right amount of matcha flavour made possible by the matcha powder of course. It was a very lovely milky green too:The recipe is apparently Harumi Kurihara’s. She's a well-known Japanese cookbook author. Her recipes have received rave reviews so I was absolutely sure her green tea ice-cream recipe won't fail. Thank god it didn't. These days I don't buy green tea ice cream anymore. I'd rather make my own.I await the day I can own my very own Musso and be totally bowled over. Then I will never have to settle for ice-cream that's second-best, ever again.______________________________________________Chocolate Sorbet Paraphrased from Pure Dessert by Alice Medrich1 cup (3.25 oz) cocoaScant 1 cup sugar2 tiny pinches salt2 cups boiling water1/4 tsp vanilla1 1/2 tbsp rum or vodka (optional)Combine cocoa, sugar, salt in saucepan and whisk in 1/2 cup boiling water to make a thick paste. Add the remaining water. Stir over medium heat just until tiny bubbles form at the edges of the pan. Don’t cook any longer, as the heat can damage the flavor of the cocoa.Take the mixture off the heat and add the vanilla. Refrigerate until cold, at least 4 hours. Add the rum or vodka, if using. Freeze in an ice cream maker according to the manufacturer’s instructions. Harden the sorbet in the freezer for at least 3 to 4 hours.Note: The flavor is so rich that you can substitute half of the water with milk.Harumi Kurihara’s Matcha Ice Cream (Green Tea Ice-cream)Ingredients:2 tbs/10g green tea powder (macha)120g granulated sugar3 egg yolks1 cup/200ml milk1 cup/200ml double creamMethod:1. In a small bowl, mix the green tea powder with 2 tablespoons of the granulated sugar.2. In a separate bowl, mix together the egg yolks and remaining sugar.3. Pour the milk into a small pan and gently heat taking care not to let it boil (ideally the temperature of the milk should be 80oC). Remove from the heat and mix a few spoonfuls of the warm milk with the green tea powder and sugar in a small bowl. When you have a smooth paste, add it to the remaining milk in the pan, then gradually combine with the egg yolks and sugar mix. Leave to cool.4. Lightly whip the cream till slightly firm and then add to the cold green tea milk mixture.5. Transfer the mixture to a large container and put it in the frigde. Leave overnight.6. Next day, assemble the ice cream machine, turn power on, then slowly pour mixture into it. Churn for about half an hour till mixture becomes double in volume. Then pour mixture into container and freeze for a few hours till firm East Coast BBQ Seafood A few weeks ago, I met up with Jiawei, an old friend of mine.This dude is quite the character, and I mean it in a good way of course. I remembered him as being very animated and lively. He has wide hand gestures that are hard to miss. It has been more than two years since we last met up. We used to be coursemates back when I was still pursuing my Mass Communication diploma at Ngee Ann Polytechnic.It was great to see that he was exactly the same - as cheery as always. As we caught up, I asked him what he was doing now and what he said next definitely pricked my ears and I'm sure you will be interested too.He was helping out at his uncle's barbeque seafood stall at East Coast Lagoon Food Village. Located at East Coast Park around the Marine Parade area, this food centre is known for serving up one of the best satay beehoon in Singapore. Then there's also the famous barbecue pork noodles, beef noodles and the most delicious chicken wings. There are also many bbq seafood stalls there. I've eaten at one of the bbq stalls before but am usually rather disappointed because of the small portions and cut-throat prices. So naturally, when Jiawei told me about his uncle's stall, I had to probe further.But what's the use of asking so many questions when I could actually taste for myself how good it actually is? You've got to taste it to believe it, yes?So I went down last weekend with my mum and Dot. Before I say anything, perhaps you want to see the first dish we ordered:The photo alone says plenty. Okay, maybe only if you are a big fan of seafood and perhaps clams.Commonly known as 'la-la' here, these clams are usually stir-fried in a tasty spicy red sauce. We locals enjoy dishing the sauce on plain rice once we've fished out all the clam-meat.I did the same here. But it was different, so different that I was very surprised.But in a GOOD way.The sauce that came with the clams were unlike any I had ever tasted. This is not an exaggeration on my part. Thicker and tastier, it had a fuller flavour than the other versions I've eaten. There was a slight sweet and tangy hint that made the spicy note sort of 3-dimensional.Okay, I might be stretching it quite thin here. But bear with me. I am desperately trying to use every opportunity I can to practise my food description skills since that's what I do (my full-time job).So of course I was curious and I asked Jiawei's uncle what made it so special. I hope I'm not leaking some trade-secret here, but he said that he added tomatoes. Oh and one thing to note, he makes most of his sauces at home before bringing it down to the stall and yes it is his own recipe.Even the sambal he used for the lip-smacking sambal stingray is homemade:Yes it looks fiery red and it is spicy but not until it burns your taste buds.Now when I ordered the stingray, I assumed the only option I had was sambal. Well at least that's what most of the bbq seafood stalls offer: Sambal Stingray. Then Jiawei told me that his uncle has another option: Butter & Garlic Stingray.The moment he uttered those two words 'butter' and 'garlic', I was sold. But I still wanted my sambal stingray so he offered to season half of my stingray with sambal and the other half, with butter and garlic.The result was enthralling. I know it's not a common word used for food but what the heck anyway. I have never seen any other bbq seafood stall serving stingray the way his uncle does. Any foodie would know that butter and garlic is a marriage made in aromatic heavens and when done right, can create a whirl-wind romance, yes between said dish and hungry diner.Sometimes it is true, you have to try it to believe it.It looks like Jiawei's uncle might have something really good up his sleeves. If he can manage to pull off good clams and stingray, I'm sure the rest of his dishes would be just as good, including the sambal kangkong:And I was right. The kangkong was just as good with a solid sambal.I found out from Jiawei that prior to the renovations of the food centre, his uncle used to have a satay stall there. But after they moved back in to the newly furbished food centre, he decided to focus on bbq seafood and they have been there for the past 4 years.When I went there for dinner, I did tell Jiawei I would write about this place if I liked it enough and well since I loved it, I decided I had to share it with you.They also sell salmon, sole, seabass, squid, lobster and fried oyster among others.Seriously, I think sometimes, you don't need a table with white starched table cloths and a room in air-conditioned comfort to enjoy a good meal. This stall might be small but it serves some kick-ass seafood that would be a delight to any diner.You can find this stall at number 38, it is relatively near the DBS atm._____________________________East Coast B.B.Q. Seafood38, East Coast Lagoon Food Village1220 East Coast Parkway The Perfect Sunday Grilled Veggie Sandwich Nothing says Sunday better than a good sandwich.It could well be because sandwiches are deemed as lazy meals. Okay, it probably depends. A lazy sandwich would be a plain picnic ham and processed Kraft cheese one. Or maybe one with peanut butter and jelly.I'm not slighting these classic combinations, no, believe me, I love my PJs too. But these are indeed easy sandwiches that can be made within mere seconds so the accomplishment one feels can't be that substantial.Okay, I'm saying this only because I felt like I had accomplished something this weekend. I made lunch for my family today, including dessert (that will come in another post!). Although simple, it just felt good, to feed my loved ones. It's been a while since I actually cooked a meal for my family. Usually it's just a cake or two, or something random hashed up from leftovers.Today, ah today was something else. I was at Ngee Ann City yesterday and a lovely multigrain loaf beckoned me from the shelves of Swiss Bake. I love their breads and I couldn't resist this beautiful one. I bought the $5.90 loaf with the intention of doing something with it today.It did not take long for me to figure out what I would use it for. It was quite a natural option. I looked at my dear sister and said, "You know what, tomorrow we shall all have grilled veggie sandwich for lunch, how does that sound?". She nodded her head and I took that as a sign of approval.So Sunday lunch was settled. All I needed to do was to get the vegetables.That wasn't a problem because mum offered to buy it from the supermarket after morning mass. I wrote down a list of what to buy the night before. It went something like this:2 red capsicum, 2 yellow capsicum, 2 egg plant, 2 zucchini, and a pumpkin.Next, I knew my grilled veggie sandwich wouldn't be complete without a caramelised onion relish.So at midnight last night, I scooted to the kitchen and sliced up 4 onions thinly, sauteed it with olive oil and seasoned it with some sea salt. I cooked it for a further 20 minutes to caramelise and brown it so all the sweet juicy flavours will come out. After that, I added 2 tablespoons of balsamic vinegar and viola I had a tasty relish that would make my sandwich perfect. I let it cool and then placed it in the fridge.This is how it looked like:When morning came, a very excited me started prepping the veggies as soon as my mum came home with the ingredients.I sliced the eggplant, capsicum, and roasted pumpkin. There wasn't any zucchini because my mum couldn't find any at the supermarket. But it was okay.Next was the grilling. Okay, for this, you get an aluminium pan (disposable ones are fine), grease it and place the vegetables evenly on the surface. Drizzle olive oil and season with some salt. Grill the vegetables until cooked.I did mine in various batches:That's my grilled eggplant. Make sure you don't burn your veggies. You should flip it over once you see the top side turning brown. You want the vegetables grilled nicely, not charred.For the capsicum, it is best to grill the death of of it. Why? You want a nicely caramelised capsicum that's soft and sweet. Place the vegetable with the skin side facing up and grill until the skin looks black and deathly. You will notice juices oozing out - that's a good thing. Once the skins are all black, remove the pan and proceed to peel off the black charred skins. If you find it difficult, place the capsicum pieces into a paper bag and seal it for a while, after which you can open and continue to peel the skins.You can use any pumpkin or squash for that matter. I think my mum bought the Japanese kind - the ones with dark green skins. Well I preferred these anyway. I sliced these up and grilled it in the pan as per normal. The result? Sweet soft pumpkins that tasted a bit like sweet potatoes. Lovely.So you've got all your ingredients ready. Now it's time to assemble your perfect Sunday grilled veggie sandwich.Oh don't forget to toast your bread before assembling. I think the toasted crunch adds to the whole experience. And please do take your caramelised onion relish out of the fridge, you will need it to make the sandwich extra delicious.This is easy peasy stuff but I'm just showing you the steps for the heck of it, so enjoy!Step 1: Spread the relish on the toasted bread:Step 2: Place the grilled vegetables on top of the relish in any order you want:Step 3: Take your other piece of toast, place it on top and press down!And there you have it, a perfect Sunday grilled veggie sandwich that's super easy yet satisfying and of course one that tastes good and is good for you. How about that!You can use any bread you want but for me, I love the taste of a wholesome multigrain toast with my grilled vegetables.Perhaps you're not sold on the idea just yet. It is okay. Maybe you could try making it yourself and then you'll change your mind. To me, this is the cheaper alternative to the grilled vegetable sandwich at Cedele. Yes, i first fell in love with the sandwich at Cedele. But it isn't cheap. So I thought I could probably make a similar, if not, better one, and I think I just did. Just ask Dot, she loves Cedele grilled vegetable sandwich as much as I do and she dropped by for lunch and had a taste of my version and thinks that it is on par. I love Sundays, especially sandwiches on Sundays.Right now I'm toying with the idea of making Sunday sandwiches a weekly affair.It'll be lots of fun and I am sure my family will be very happy.Till next Sunday then. If you have a perfect sandwich combination of your own, do feel free to share it with me! Birthday ramblings; toast and poached eggs included. So I turned 24 yesterday and although there wasn't much fanfare, I was happy.I believe it was more of the serenity and calm whirr of the day's events that gave me comfort, amidst of my happiness.I was happy not because I received pretty presents and neither was it because those who remembered my birthday sent me text messages and called me to wish me. It wasn't because my bosses bought a lovely birthday cake for me (okay maybe that did play a part. it was after all the only cake I got and it was delightful :)The happiness I felt wasn't so much that "kick your heels in the air and whoop for joy" kind. It's just the plain knowledge that every day that comes by is a day to celebrate and live for.I had become a person who finds joy in plain and simple things. You of all people should know that I find something as simple as food to be a huge blessing. A bare toast (and maybe some butter with that) would suffice in making me happy. So would a soft warm scone.29 July became a day that marked my existence and also a celebratory reminder to treat everyday special. It certainly sounds really corny and cliche but the significance I take in it is fairly strong.My birthday is special not because it was the day I was born but because of the people around me who have loved me abundantly. I am who I am today as a happy, loud, animated 24-year old female only because of my family and friends who have been there for me at the different stages of my life. Without these people, my existence would be empty and thus lacking in anything celebratory. God gave me plenty to be thankful for and I want to also thank you. It might be your first time reading this, or you might be a friend or family or some faint acquaintance. Nevertheless, I want to thank you for being a part of my life.Lately, through new friends I've made and bumped into, I realised how well planned God has made everything out to be. People like the lovely design couple Brenda and Hanson, and Lavy, a kindred spirit who's so like me it's scarily cool (she happens to be my junior).There are of course other beloved people like my best friend Dot, and Alvin & Clara, oh and my beloved Eden team at Amplify. I would love to mention all of my wonderful friends but well you know who you are. There are so many who I miss and wish I had time to meet often and those whom I've lost touch and of course there are some who have slowly drifted away. It's inevitable, definitely. But thank God for you and you and you.This is the fourth time this blog has celebrated my birthday with me. Yes this blog has been with me for more than four years, it's quite unbelievable. When I started this, I didn't expect it to be read by anyone and to last that long.My blog might have grown and aged but one thing's for sure, I will keep it going for as long as my love for food never wanes. The key word in that sentence is never. Now bold and CAPS it, yes I believe you get my drift.Now, before you get bored of my birthday revelations and ramblings, let's talk about brunch. Sunday brunch to be precise. No, make that a pre-birthday Sunday brunch.Yes, I had brunch.A great one. It was memorable not only because the food and coffee was good, but also because the company was great. Put three foodies together and you get excitement amidst drools. But put three hyper foodies in Jones the Grocer and you get a bunch of madcaps chattering away in between mouthfuls, threatening to choke any time. Now I think the latter proves more accurate in this case.One of them share the same birthday as me and the other is a precious friend who is like a little sister to me. They are none other than Alvin and Clara, my two foodie friends who never fail to make me laugh (especially Alvin!).We wanted to celebrate mine and Alvin's birthday so I suggested Jones the Grocer since Sunday was the only day Clara could make it.You know it was a desision all three of us did not regret when you see the following photos:Check those out! The Jones breakfast set includes two poached eggs, mushrooms, cherry tomatoes, sausages, and sourdough toast.Clara and I couldn't resist the scones and English muffins so we ordered that as well. In the end we ordered more toast and that sealed the deal. Oh don't forget to top that off with a good strong Macchiato if you are ever there. It's that good - their espresso's phenomenal.Note the photo of the perfect poached eggs with runny yolk? I was so excited that I had to ask Alvin to slice it open slowly so I could take a photo for you to see. Oh and in case you didn't know, I adore runny egg yolks. They are divine.Jones the Grocer is a great place for families and for friends who are looking for a spacious place to chill out. Here's a few interior shots for the uninitiated:It's certainly very Australian and I love it. It's the second time I've been there and I am honestly hooked on their toast, scones, coffee and ambience.In the end, I bought an orange passionfruit spread from Jones. I tried it for breakfast yesterday and thought it was refreshingly delicious.If only I could have brunch there every Sunday. Yes, if only. Right now I have to make do with kaya toast and soft boiled eggs, not that I mind!Jones the Grocer is now my current new fixation. See how powerful a toast can be?Perhaps before I go, I will leave you with a quote that has been repeating in my mind. You might find it familiar, those of you who've watched Batman Begins (and yes, I love The Dark Knight by the way): "It's not who you are but what you do that defines you".How very true indeed. Lemon Sherbet Nothing really says Saturday morning better than lemon sherbet. I can tell you this from personal experience.Some would baulk at the idea of starting the weekend on an icy sweet note instead of a warm one (think egg and bacon with toast).Don't be mistaken, I love hot breakfasts but there are days when a citrus-y kick suits me better.I believe yesterday was one of those days.And yes, I acted on a craving. Ah, you know what I mean. Cravings are kind of hard to ignore. It happened mid-week when I know I wanted to make or rather taste anything lemony. I was browsing Serious Eats, one of the sites I lap up religiously and chanced upon the "Required Eating" section where Robyn Lee had posted up David Lebovitz's Lemon Sherbet recipe.You must know also that I hardly give up any chance to try out lemon recipes. I'm a huge fan of lemon cakes, lemon curd and so on. But lemon sherbet, I haven't tried making. So I was naturally curious. I had intended to make cinnamon ice cream but thought that it could wait. Lemon sherbet just seemed more appealing then.I already had lemons at home, meant for making lemon curd (my stash had depleted and I missed having it) so all I had to do was get some milk. I did that on Friday night and started preparing the easy milk and lemon zest mixture. I left it to chill overnight for best results.Saturday morning came and I woke up feeling excited at the prospect of having some refreshing lemon sherbet. I was a tad sceptical though because I did not have an automated ice-cream machine. Mine did have a churning attachment but it lacked a self-freezing unit; meaning I had to use salt and ice. I understand sherbets are more tricky because you got to make sure it's cold and uniform. I tried any how.The result? It was a good lemon sherbet but not a perfect one. I loved the taste but thought the texture could be better. The recipe was great - the problem was of course my retro ice-cream churner. But you know what? I was still happy anyway. I had my lemon sherbet and that was my Saturday pick-me-up.Yes, I like my mornings sweet.___________________________________________________Lemon Sherbetby David Lebovitz- makes about 1 quart (1 liter) -Ingredients3 cups (750 ml) whole milk3/4 cup (150 g) sugar1 lemon, preferably unsprayed6 tablespoons (90 ml) freshly squeezed lemon juice (from 2 to 3 lemons)Procedure1. In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the milk with the sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups (500 ml) milk, then chill thoroughly in the refrigerator.2. Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer's instructions.*Note: I used raw sugar and added only about 1/2 cup instead of the required 3/4 cup and it tasted fine An unforgettable 'Roti Jala' lesson I had a very enjoyable Saturday last week and it wasn't because of a scrumptious meal at a promising new restaurant or a cool shopping find. It was a simple but memorable four hours in a kitchen with an extraordinary lady and no, I didn't do the cooking.That short amount of time was spent listening to the lady as she told us her about her culinary escapades. We could see how passionate she was about cooking and how she takes pride in involving her whole family in the kitchen. To her, cooking is more than just putting food on the table; which is obviously something I can identify with. Both of us share the same cooking philosophy and I couldn't help but be taken in by her enthusiasm. It didn't take long for the energy level in the room to shoot up.This remarkable lady stood out because of her engaging and warm personality. She is none other than the ever so amiable Irene Jansen, someone whom I think is the equivalent of a local Jamie Oliver. She's a cook with a selfless mission. She is keen to use her cooking skill to highlight the importance of family and family time. Besides, a family that dines together stays together don't they? Entice your children with fast and delicious food she says, then they'll eat home more often and spend time with you and best yet - they'll bring home their friends for dinner and you'll get to meet the people they hang with. Yep you get the whole idea. I must say it really does make sense.I found it quite refreshing, this outlook that Irene shared. You'll be even more surprised to know that all this was communicated through a cooking demostration at Tampines Changkat CC conducted by her, under the PA Culinary Journey series organised by the company I work at. I was there to lend a hand and I'm glad I went. The theme was Iconic Singaporean Foods and not only did she teach the class how to make Dried Pesto Laksa, Iced Cheng Tng and Roti Jala with Chicken Curry, she instilled in them a greater purpose. That is, to bring cooking back into the kitchen!Sounds plain and simple doesn't it? But here's the reality - there are some families here in Singapore who are living on welfare and have insufficient funds and means to eat a healthy and nutritionally balanced meal. So what does Irene do? She approaches not-for-profit organisations and pitches to them a fantastic idea: teaching low-income families how to stretch their dollar and at the same time, nourish themselves with food that don't cost much but are easy to cook and healthy at the same time.The entire idea on paper itself sounds easy. But the execution bit needs plenty of planning and organising and time. And does this deter Irene? Nope, it only spurs her on. She shared that it was crucial for someone to step up to the plate and do this. There's no point thinking about it, sitting on it and not doing anything. So that's how she started her company "Culinary Adventures".Irene not only cooks, but gives dining tips on radio (93.8 Live and Gold 90FM). She is also a writer and food consultant.To me, Irene is a force to be reckoned with. Her down-to-earth approach to cooking makes her accessible to normal amateur cooks like you and I.This quote from her website only drives home that point - "My recipes use easy cooking methods, time-saving short-cuts and a few tricks - like my orange yoghurt cake made without butter to keep down the calories. But more than anything else, I cook from my heart to bring joy to family and friends. You'll be amazed how rewarding that is," says Irene.As someone who has never had any culinary training and had to learn how to cook and bake by trial and error, I totally understand where she's coming from. When I started this blog, and began to cook and bake more, I picked out only the easy recipes because they seem less daunting. As with any new thing you learn, it does help to take baby steps before leaping into the deep-end only to find yourself lost in the whole complexity of the kitchen. It's all about the process I guess. Start small, gain confidence and then tackle the bigger recipes.Speaking of simple recipes, here's something that fits the bill:You are probably wondering what that is! Looks abstract, no?It's not paint, that's for sure.It pretty much involves something like this:That's how you get that 'web' or 'net' on that non-stick pan.Known as 'roti jala' (translates to 'net pancake'), it is usually eaten with curry. The ones you see at Malay stalls are really yellow and chewy. That's because they use food colouring and a relatively thick batter.Irene's recipe calls for more water and no colouring, resulting in a roti jala with a crisp texture:It looks like rosti yes?You probably can't see how crispy it is, but try out the recipe and taste it yourself :)Oh, you would also need to get that yellow udder-like contraption that I placed above. That's how you dispense the batter over the pan. Please ensure you don't lift it too high. Have it closer to the plan and circle the batter around, creating a beautiful net without coating the entire pan. You want roti jala, not crepes. The entire class had alot of fun trying their hand at it. This was quite a hands-on class, which doubled the fun! I also took part in the fun and made some of my own. By the end of the class, I had mastered the art of roti jala and Irene gamely joked that I could be her roti jala girl at her roti jala shop if she ever opens one.I think roti jala would be perfect as a dessert too! I'm thinking of having it with ice-cream and bananas next time. Hmmm or perhaps some caramelised bananas?Anyway, the roti jala you see in this post was made using the left-over batter from the class and I would like to thank Irene once again for imparting her invaluable knowledge and sharing her aspirations. Oh and she was so sweet - she gave me the yellow roti-jala contraption so that I could use it to make more roti jala with the batter I brought home. I was really touched.Yes, it's the simplest gestures that hit home, well at least that's always the case for me :)____________________________________________Crispy Roti Jalaby Irene Jansen150g flour2 eggsa pinch of salt2 cups water1 pandan leaf2 tbsp cooking oil1. Mix flour, eggs, salt and water together until mixture becomes smooth.2. Tie the pandan leaf into a knot, place it in the oil and spread over frying pan.3. Pour mixture in a tin can with holes at the base (or get the roti jala contraption) and let the mixture flow out by going over the pan in a circular motion until it forms a 'spider web'. (Remember to do this fast and consistently to form a nice pattern)4. Fry the roti jala until crispyRepeat steps 2 to 4 for the rest of the mixture. Soy Joy You've seen the bus-stop ads, you've watched the commercials on television and you wonder what's the hype? What could be in a bar that's called Soyjoy?Apparently there's lots to be joyful about. Well I speak for myself at least.I first tried Soyjoy a month ago when my dear sister bought one home from 7-11. It certainly intrigued me at first. I've never seen such a bar. I thought it was a museli bar or something, until I looked closer.It is supposedly healthier than other snack bars out there. Well it does seem that way, especially since their main selling point is the fact that they use soy flour, therefore providing more protein and fibre.Before I took the first bite, there was that natural scepticism but once I tasted and swallowed that bite, I knew I was a fan.I'll be honest. The bar is not something that you crave for. It's not the best of all bars.I've heard that some think that it's too dry and mealy. Yes, it's dry, but somehow it's quite appealing to me. Love the dense bite that's neither a biscuit nor a cake. It's really in between.My favourite flavour as of now is the Cacao Orange one. I've since tried Hawthorne Berry, Apple, Raisin & Almond. Oh you know how chocolate and orange are compatible in their own ways.These bars make great snacks. I just wish they were cheaper. Perhaps I shall buy them in bulk. I do sound like quite the fanatic eh? I can't help it, when I'm into a certain product, I tend to stick to it for quite a while. And in this case, it's not really a bad thing since Soyjoy is supposed to be healthy.Ahh yes the key phrase here is "supposed to be".Oh well, it's just like they say - Soy is good for you, no matter the form.Okay I made that up.But I know you are dying to try it now, if you haven't already that is.Before you try it, check out their website at http://www.soyjoy.com/Not all the flavours are available here though! Finally, a new fridge! In case you haven't noticed, there hasn't been much cooking or baking around here.Or maybe you did notice and was wondering why.Friends of mine would know the reason. A reason that I find highly amusing even though it's mostly frustrating.Our fridge at home sort of died on us in May. All I remember of that fateful day is my dear sister calling me up when I was still at work and passing me instructions from my mum and it went something like this: "Mum asks you not to buy any food home later because the fridge is spoilt.".Trust me, I was like, "huh? Repeat that?".I don't know why I found it so incomprehensible. Perhaps I was trying to remember if I had anything in the fridge that would go bad sans refridgeration.No wait till you hear the next part. We did not get a new fridge immediately. Nope we did not. Dad even told us that we will now buy fresh food and cook it immediately like how everyone did it before humans invented fridge. Part of me wished it was said in jest.The most amusing thing happened. Our fridge, or should I refer to it as a 'non-fridge' started behaving strangely. After dying on us, it started to work again, but this time, it was very weak. Then after that, it died again only to be revived soon after. When it came to life, only the freezer would work.BUT the freezer couldn't freeze. It had lost its ability to freeze. It could only chill. So then my freezer became the fridge and can you imagine? We had to put our butter and cheese in the 'freezer' and sometimes I would open it and find the butter all soft and icky. It was horrible.Maybe my parents couldn't bear to part with our beloved dead fridge. They bought it in 1985. Yes it's that old.I haven't been able to make ice-cream, or bake or buy anything that needs to be refridgerated in a loooong while. I really wonder how people in those days survived without a fridge. You could say I'm more appreciative of this wonder invention. So anyway, a few days ago, I found out a new fridge was arriving and it was indeed a happy moment.Yes, finally. A fridge with a freezer that freezes and makes ice-cubes possible. A power machine that enables me to keep my ice-cream cold and my butter chilled. A marvellous invention that preserves and extends the life of alot of edibles that would otherwise be growing green furry mould if left in the open.May I present to you my new (and quite sparse-looking) Mitsubishi Electric fridge:Yes it needs more life. It just arrived yesterday so I couldn't do much to liven it up. But it is sure lovely to know that I can finally keep my foods nice and cold.I wanted to photograph our dead fridge but forgot. Anyhow, 'old fridge', R-I-P, whereever you are. It was good having you around.Now, back to some proper baking and cooking! Red Date Honey Tea I like red dates. I like the natural sweetness, the reddish skin that breaks as I bite into it and the satisfaction of spitting out a clean kernel. Yes, I get a kick out of it. It's a mission I always try to accomplish. Waste not, want not. Every date is precious. ha.These dates are used often in Chinese soups/desserts/medicines. It's not surprising, considering their health properties. These dates are known to nourish one's blood, calm the mind, aiding in digestion too. But I have to say, I hardly eat dates. The only time I consume them is when I have cheng tng, or those cold white fungus dessert. These two Chinese desserts always have dates in them, well most of the time. It is always a nice surprise to find those with the kernels taken out, making it easier to enjoy the sweet flesh in all its entirety.So what's the deal about dates now? I guess it's all about curiousity and a keen sense of adventure. Okay maybe not so much adventure.You know how much I love to try foods in various forms and flavours! So I was naturally eager to try out this red date honey tea I chanced upon at the Korean supermart near my workplace:Granted there is no tea in it, it makes a refreshing drink.The best thing is that it really does taste like red dates. Yes, I know that's a given but I think sometimes I feel silly when things I buy end up tasting nothing like what the label says. So I always always look at the ingredient list:I was confident when I bought this bottle because the first ingredient in the list was red date juice, followed by red date pulp, which was quite evident especially since the bottle was transparent. Check out the abundant red date pieces:This was a good buy. It wasn't really cheap. I think it was $8.50. But it was worth it. I drink it whenever I need a pick-me-up.The best part is biting into the red date pieces as you enjoy the drink. You can drink it warm or cold, it's really up to you. I personally like it cold. But the honey tends to be a bit thick and jelly-like, so do dissolve it in hot water first before pouring cold water and ice.Since I'm at it, with spoon shots, might as well show you my most favourite utensil in the world:The Spork. It's by this Swedish company called Light My Fire. I bought a cool Light My Fire triangular lunchbox that came with a cool Spork. You can buy a Spork itself for SGD$3.95. If you are living in Singapore and would love to get your hands on one, go to Robinsons. I found it at the Raffles City outlet. More on Sporks and Light My Fire in another post! Supercool Snacks I count myself blessed to have wonderful colleagues who are far from bitchy. We manage to breathe the same air without a single shred of politics. It helps that they are a fun bunch who also love food. There's a healthy culture of food sharing in our office and it's cool how we always buy happy food to stock up our pantry with. Most of us are adventurous and are game enough to try anything interesting (as long as it's not an extreme!).My recent addition to the pantry was pumpkin crisps with white sesame and red date honey. The red date honey really tasted good. Made out of red date juice and mixed with honey, the bottle had slices of red dates which makes for a fun munch. I bought it from our nearby Korean dry goods shop.Just yesterday, our colleague, who just came back from a business trip to Shanghai, surprised us with an entire pack of Collon minis.I am not sure how accessible Collon rolls are around the world but I do know that it was one of my favourite after-school snacks back when I was in Primary and Secondary school. I loved the strawberry flavour and would savour the cream slowly after I had nibbled on the biscuit part.It's been quite a while since I bought myself a box of Collon so imagine the wave of nostalgia that hit when I saw the Collon that my colleague bought.That's not the only cool thing - it was uber cool that she bought the chestnut flavoured one:How cool is that???Trust me, it really tastes like actual chestnut. I was caught by surprise. I expected a mediocre fake chestnut aftertaste. Alas, I underestimated the makers of Collon. The chestnut cream isn't as sweet as the marron cream by the French. This one leans towards our Asian roasted chestnut feel.Collon rolls are superb. Sometimes it's the littlest, most unassuming junk food that puts a smile to your face. Oh and speaking of little. These Collon packs are so handy because they really are tiny! I measured them and they are only about 2 inches tall!I actually have alot of supercool snacks I haven't shared with you all. Trust me, there are loads of cool snacks that deserve to be eaten so stay tuned for more snack talk. Kuzu Mochi You wouldn't be surprised if you found out which subjects I enjoyed most when I was in secondary school. Apart from English and Literature, the other subject I adored was Home Economics. Although I only took the subject for the first two years of my secondary school life, it certainly made evident, my love for cooking. Even in primary school, I had joined a pretty cool ECA (extra-curricular activity) called Home Management. This after-school activity of sorts lasted about 2 to 3 hours and it was mandatory for us to choose at least one ECA. Well today it's called CCA (co-curricular activity) although I don't see the difference calling it ECA or CCA. So anyway, my Home Managment CCA was pretty useful - we were taught how to fold cocktail napkins, how to set the table and of course, how to cook. I learnt how to bake marble cakes, rock buns, vol au vents, pizza toast and the works. People who meet me for the first time are always fascinated with my immense affection for all things culinary. Some find it intriguing, others find it amusing and till today, I can't really explain how I came to love food; not just the technical aspects but also the historical, scientific and cultural (and some would say artistic) sides of it.Perhaps I started young, or perhaps it was simply the fact that food is much celebrated in my home. My talented Peranakan father always fed me and my two younger siblings with the best sambal belachan, devil curry, assam pedas, sambal sotong, ayam buah keluak, babi pongteh, etc... His portions were always quite generous. "Eat, eat, there's plenty more in the kitchen, don't worry, just eat", he'll say, in a highly encouraging tone. Dad thought we were too skinny (though I begged to differ, I think we were just nice, normal, healthy kids) and I must say I didn't have any complaints. Us kids were always well fed and I guess I grew to appreciate the deliciousness that ensued after the aromatic wafts of spices that graced our dining area ever so frequently. Such is the beginning of the my love affair with food and it has since evolved into something quite special.Call me a foodie or an aspiring chef if you wish; to me, I'm just a girl who realised just how amazing our tastebuds are. Perhaps it is a natural process - people who enjoy their food end up in the kitchen because that's the only way they can ensure that their favourite dish won't remain a distant memory even after the restaurant has closed down or standards, dropped. Is it then safe to say that I have indeed stumbled into the kitchen only to find a world of wonder and pure magic? I guess so.It is very much an adventure, this relationship I have with food. I get an adrenalin rush when something I cook or bake turns out better than I had imagined. But of course there are those times where I just shake my head in disappointment at that sunken cake or horrendous looking mess. Trust me, I have had my fair share of kitchen disasters. No one can avoid it - it might have happened to you once, or twice or thrice, but at the end of the day, you learn that it's okay because there's always next time - or you blame the oven/stove/pan and weather.There are many reasons for kitchen disasters. One key component is the lack of understanding of the cooking process or of the ingredients. This is where science steps in. Mind you, science was one of my weakest subject. I never really understood why we had to learn osmosis, condensation, and atoms. Okay, let's put it this way: I know science is important and necessary. I just didn't like how it was taught.Fast forward to today and I will boldly say that if Heston Blumenthal had been my science teacher and used chocolate to explain the nature of molecules, then I would probably have had ample 'A's for my science subjects.The chef and owner of The Fat Duck (currently the second best restaurant in the world according to the World's Best Restaurants List by Restaurant Magazine) is truly a force to be reckoned with. He is the man behind the controversial egg and bacon ice cream, including his restaurant specials such as snail porridge, beetroot jellies, white chocolate and caviar buttons, grain mustard icecream in red cabbage gazpacho, and crab icecream (yes c-r-a-b. that crustacean famous for its ability to walk sideways).Mr. Blumenthal, a Michelin starred chef (all of three!) who has been called a chemist/magician/scientist/chef is someone who embraces the power of science to break the normal notions you and I have about food. And yet, he doesn't quite like the term molecular gastronomy. To him, the term only complexes things. In an interview with the Guardian, he says that 'Molecular makes it sound complicated...and gastronomy makes it sound elitist'. He then lets on that the term was only 'dreamt up in 1992 by a physicist called Nicholas Kurti who needed a fancy name for the science of cooking so he could get a research institute to pay attention to his work'. That was how the term molecular gastronomy was born, obviously more preferred than a pair of seemingly lack-lustre word known simply as kitchen science.To me, it is amazing how a chef who has no professional culinary training in any institution whatsoever can venture this far, revving on his search for perfection even if it means using nitrogen, hydrocolloids, and music. Yes music. He is apparently working with Sony to 'push sound at diners in a particular way while they are eating', therefore creating a 'multi-sensory experience' which he believes eating is all about.Tell me if you aren't already hyped up. I know I am. I've heard about Mr. Blumenthal and his creative approach to food but it is only recently that I've taken a deeper interest. That was when I chanced upon some episodes of his show Kitchen Chemistry. Each programme is only 20 minutes long but is jam packed with loads of interesting facts and techniques ignorant fools like me aren't aware of. It made me sit up and take a second look. Adding water to chocolate - that won't send you to hell, that's what I learnt. Another thing I found out: dark chocolate and blue cheese were made for each other. Talk about a scandalous union. Now this is what an adventurous kitchen venture is about. This man sure knows his stuff. In case you were wondering, the forces that brought dark chocolate and blue cheese together are strongly supported by science (in this case, chemistry). Go watch the programme to find out more.True enough, I am overwhelmed with awe and excitement. It's not as if I haven't seen or heard of molecular gastromony, of the fusion between science and food. Call it an epiphany if you wish, but Mr. Blumenthal has ignited a sudden passion in me, one that I didn't know existed - a much more rooted interest in science and the way we can use it to optimise taste and experiences in foods we always thought as mundane.Do I regret not trying harder at science in school? Nah, I don't think so. I believe we were all made for different things but that doesn't mean we cannot be aware of the unknown. Sometimes, it is the way we encounter it. Some ways are more impactful than others and I think right now is the perfect time for me to expose myself to the beauty of utilising science in the kitchen.Trust me, when you are aware of the intricacies of the things you hold dear, you tend to appreciate it more, and the same can be said for me, now.I tried to find a simple illustration to explain what I mean and this is the best I could come up with: kuzu mochi.Don't laugh! I know it sounds really simple and you might think it has got nothing to do with science or anything Mr. Blumenthal has whipped up in his own laboratory of a kitchen. But hear me out.Now, I'm sure you might have come across arrowroot flour. This is a type of starch that's taken from the arrowroot and it is usually used as a thickener.I was recently given some arrowroot starch but it didn't come in a flour-like form. Instead, the packet was filled with clumps of white that looked more like crushed chalk pieces than anything else. I was naturally very curious and turned over the packet and saw that it was called kuzu starch.The major problem I had was that the packet had only Japanese instructions. Yes it was a product from Japan and I did stare at the instructions for quite a while, hoping that the Japanese characters would miraculously make sense to me. I tried hard to fanthom what to do with the starch. I was given three 150g packets and didn't want to waste them so I bravely went home to try and use it the way it was depicted on the packet. It did help that there were illustrations of the method on the packet. But like I said, it came with only Japanese instructions.After about an hour of furrowed eyebrows and shrouded mystery, I decided to jump right into the unknown and use the starch as common sense would have me do. Some mixing of water and starch was required it seem. Fine, let's mix it, yes it's dissolving, good. Now there appears to be sugar involved, okay, add that in. Mix it, okay, that's done. Now heat it and stir it.NOW that's the tricky part. Heat can make or break your food. Yes it has that power. I have seen my fair share of burnt clumps and coagulated lumps. If you cook, you would know that the moment you overheat something, it is irreversible. So there I was, stirring and stirring and looking quite bewildered and lost. Seriously, if you stood next to me, you would have known that whatever was in that pot could more or less be in the bin soon enough.But I had faith. I thought that it was okay, that science is science but if I put my love into it, I could make this work. The recipe supposedly gave you kuzu mochi. I had no problems making my bean paste so all I had to do was to not screw up the kuzu starch part.To cut the long story short, I discovered that love itself cannot save an overheated starch mixture and that I shouldn't try to read Japanese.What was a determined person like me to do? Figure out a way to read the recipe properly of course. The only way to do that is to translate the Japanese characters into proper English. How was I going to do that? Get someone who understands both Japanese and English to translate it for me? Yep but who can do that for me?Thankfully, I remembered a Japanese friend I made via this humble blog of mind. She's a sweet lady and her name's even sweeter: Yumiko. We've only communicated via emails but we hit it off because of our common love for food. So anyway, I decided that I really wanted to make this kuzu mochi and overcome my scientific mistake and prove to myself that it is possible for me to make food and science work.I scanned the packet and sent Yumiko the Japanese instructions and within a few days, I got an email from her with the clearly translated instructions dictated in English. After checking out the recipe, I realised I had gotten the steps mixed up. You see what I mean when I repeat how important it is to truly understand the technique and ingredient that you're using? I believe the same thing rings true in a lab as it does in a kitchen. I was to find that out when I tried the recipe for a second time.The second time was much better. It wasn't perfect but it was better than the first. I ended up with kuzu mochi that resembled the drawing on the packet but somehow I am still not satisfied.If you think I'm going to start talking about my third attempt, I'm sorry but there is none. I stopped at the second attempt and yes I know I still have that third packet of kuzu starch.Maybe I will use it soon, and this time with sharper awareness of the science that makes it possible for the starch to gel, for it to be semi-translucent, for it to have such a chewy yet clean texture. Thinking about it now makes me want to kick myself for not having the brains to realise the beauty of science sooner. Yes I am quite stubborn and I used to think science wasn't my cup of tea. Little did I realise that many years down the road, I would be right here, in my own kitchen, playing with baking powder, eggs and butter, and of course kuzu starch, creating my own edible 'scientific experiments' that come in the form of cupcakes, mochi and brownies.If only my science teacher was as unconventional as Heston Blumenthal and had used chocolate, and ice cream to explain science to me. Maybe, maybe then I could have scored in science. Well that's just a maybe.No, I'm not going to turn my kitchen into a laboratory. Instead, I'm going to see cooking in a new light. I might not have what it takes to be like Mr. Blumenthal but that does not mean I cannot explore food the way he does.I am for kitchen science. I am for innovation and exploration. I am for dark chocolate and blue cheese. Now here's the challenge - to make that molten chocolate blue cheese cake just like Blumenthal. The day I master that dessert is the day I go to kitchen science heaven.________________________________________________How to make Kuzu An-mochi （葛あんもち）(Kuzu An-mochi means Mochi made from kuzu root starch with sweet adzuki bean paste inside; also called “Kuzu Manju” in Japan)Ingredients:(葛粉)Kuzu root starch 50 gram (1 package)(水)Water 200 cc(砂糖)Sugar 80 gram(こしあん)Koshi-an (ready-made) 250 gram(sweet, smooth paste of adzuki beans)Directions1.In a saucepan, put in kuzu and add water slowly, mixing to dissolve kuzu completely in water. Then add sugar to it and mix thoroughly.2.Cook it over a medium heat. Stir quickly and frequently with a wooden spatula to mix well. When the color turns milky white, remove the pan from the heat.3. While hot, using a spatula divide the mixture into several parts in about equal measure and make each into a patty. Make small balls of Koshi-an with your hands (like when making meatballs) and wrap each ball with a kuzu patty. Round each up into a ball with your wet hands. (Make sure Koshi-an is in the center wrapped completely by the Kuzu outside)4. Spread a wet towel across the bottom of a steam cooker. Onto the wet towel place the balls from Step 3 with enough room between one another. Steam them for 5-6 minutes until the kuzu-mochi become translucent.5. Remove the steamer from the heat and pour cold water all over the cooked mochi rounds to rapidly cool them down.6. Wrap them each around with a cherry leaf (make sure to soak the leaves in salt water for a few hours or wash them with strong salt water before use) to make them. Taiwan - Part 3 Five months on and I still miss Taiwan. Granted that I was only there for 15 days, I should be so over it. But you see, the thing about Taiwan is this: it's quite unforgettable.I can only think of two main reasons. Firstly, I spent most (all 12 of it) of the 15 days up in the mountains. Secondly, I'm a sentimental person, one who cherishes memories so much so that I collect keepsakes from every holiday that I've been on. I always bring a journal with me and note down the highlights of my trips and this Taiwan trip, it was no different. Stuffed in my bag all the time even as I walked up steep mountain slopes was a journal with a purple coloured velvety-textured cover that I had bought from Borders. I was too lazy to snap a shot of it so you'll have to imagine.Journaling helps to jog one's memory and that is probably why I will never forget Taiwan. I have the pages of my journal open in front of me as I type this. Oh and you know what they say about holidays and all - it's the company you're with that makes a difference. Allow me to just say how glad I was to be up in the mountains with four of my most favourite ladies in the world: Grannie, Xiao yi (youngest aunt), Krystle (my dear cousin) and Christine (my angel of a sister). Yep, it really was quite an estrogen-driven trip I'd say. Ha.So pardon me for posting up part 3 so late. I've been caught up with other stuff and totally forgot about this post. I suppose it's better late than never. I just know that I would rather share this beautiful side of Taiwan with you than have these photos stay neglected in the depths of the hard drive in my laptop.According to my journal, I was at Li Shan 22 December last year and this is where I'll continue from, in this third part of my lovely Taiwan trip.For starters, here's a photo of the cool place we stayed at which was called Swallow Castle:I'd say the coolest thing about the place has got to be their electric bed warmer. You know the ones you see them use in Korean dramas? It looks like a comforter and it's placed on the bed under the sheets. Now don't ask me why I associate them with Korean dramas! It's true - I checked and found out that the one they had was made in Korea. See I told you! Anyway, up in the mountains where it gets really chilly at night, an electric bed warmer is as close to heaven as you can get. I actually found it quite hard to leave the bed in the mornings.Okay moving on from bed warmers, to breakfast. We had our breakfast here for the two mornings we were at Swallow Castle, and the breakfast area was so cosy it felt like I was in my own home:Breakfast in Taiwan is always a porridge affair. Hotels and inns usually provide porridge and side dishes like fermented beancurd:Don't baulk at that photo! It really is yummy. Oops, I forgot that my tastebuds are weird. Yep I love things that most people hate. Perfect example: blue cheese.Here's my sister and aunt busy over breakfast. You can see the variety of dishes offered:There's cabbage, fried anchovies with peanuts, Chinese black fungus, the fermented beancurd thing and some other red thing (sorry I forgot what it's made of!). Oh my aunt and I loved the fermented beancurd so much we bought a few jars (yes, Swallow Castle sells their own homemade fermented beancurd). We have since finished it (duh, it's been five months!) and are craving for more. Anyone going to Taiwan soon? ;)A little introduction about Li Shan. Li Shan, translated to English, would literally be Pear Mountain and that is not without reason. There are many fruit farms on Li Shan and the biggest one I believe is Fushoushan Farm which Christine and I managed to go to, after hiking up more than 4km.The view on top of Li Shan is beautiful and breathtaking. It seemed almost foreign though, considering how much of a city life I've had in Singapore, with more concrete jungle in my surroundings than actual mountains and fruit farms.We were quite amazed at the size of the fruit farms and I started wishing I had my own fruit farm. Hmmm what a lovely thought. I guess that could happen, if I one day decide to run away from the city and plant myself in the mountains (I could always come back to Li Shan eh) and grow my own pears and apples and live quite happily.Of course to do that, I would have to find out more about the mountain don't I? So I did, and I went to the Li Shan visitor centerKrystle and GrannieAnd in the process, I thought what better way to imagine myself living on the mountain than to dress up like one of them. Okay they don't really dress like that. Those tribal outfits are worn by the tribes living deeper in the mountains. At the visitor centre, I got to learn alot more about their way of life tooLike how they lived in wooden huts. Ah-huh, no kidding.Of course they had to shoot animals for food. I tried my hand at that, although imaginary, it was quite fun.They no stoves of course, only woodfire.Yep, you could see how intrigued I was. I'm not sure if I'd survive in a tribe. Maybe I will?Anyway, back to the fruits. I told you about the abundance of fruit farms didn't I? So obviously there would be loads of fruits for sale:And that's not all. There are many fruit stalls all over the place. I just didn't bother taking photos of all of them.One fruit stall owner was quite the entrepreneur. He sold other stuff like hot comforting pear soup and barbecued meats:Including entire quails. Yes, quails. I ate some. They were delicious. You will notice that I avoided posting a photo of me eating it. Yea, I think you wouldn't understand why I found it tasty. It did feel weird, I'll admit. Especially since it still has its head intact. Well what can I say, I'm adventurous, to a certain extent (read: will not eat worms or maggots).After that yummy snack, we walked about to take in the sights...It's really easy to take beautiful pictures when the surroundings are so damn gorgeous. These shots you see were taken when I was going up the mountain to the huge Fushoushan at the top of Li Shan.There were plenty of pretty flowers and plants... and of course dandelions!I love dandelions mostly because they are fun. I love to blow at them at watch the small fluffs fly away.Oh and acorns too:Big fan of acorns. I still have those you see up there. Yep, I'm a 'hoarder'. I hoard old and weird memorabilias and keep them till I find out how useless they are 10 years down the road and decide to chuck them.This is one of my favourite shots:Somehow, it doesn't look like Taiwan. It feels as if I was in the woods in a huge forest.Here's an abandoned church:And a flea market of sorts! It reminds me of our pasar malam here:One cool thing about being up in the mountains is the 'random-ness' of things. Out of nowhere, at the least expected places, there will be things and people and stuff you won't think would be there. I'm not sure if I make any sense. May not, but hopefully you get my drift. Here's a random stall set up by a lady who seemed to be selling fish soup. I love how you can have the mountains in the backdrop.And guess what, I saved the best for the last.....The PEARS we picked out fresh from the farm!Okay, we didn't mean to steal them! They were ripe ones which fell to the ground so rather than have them rot or birds peck at them, we decided it would be better in our stomachs and so we cleaned them and had them after dinner.I have alot more photos but it'll be impossible to post them all up so I picked out only the most interesting and beautiful ones.There will be a part four, and five and six.... I promise.Don't you just want to go to Taiwan right now? I know I want to fly there on a broomstick this very instant. I miss those pears. The Miele Guide I know I know, it's been weeks since I last posted!But I have a very good reason. A reason that I'm rather proud of. It's not only because I truly believe in it but also because of the hope it brings to Asia, to those in the culinary profession or basically anyone who campaigns good food.Regular readers might be aware that I've been working full-time as an editorial consultant since January. I haven't revealed much of what I do but today all shall be revealed.And here I present to you, The Miele Guide - Asia's first truly independent restaurant guide.We just launched Phase 2 - where YOU get to tell us which are Asia's best restaurants. Please do cast your votes online at our beautifully designed site.Allow me to credit the hardworking team who helped make this a reality. Who better to get the first mention than the bosses. I do give it to him and S for sticking to their guns and putting money where their mouths are. I'm learning plenty from them and of course it helps to have bosses who understand your love for food especially since they themselves are major foodies. And then there's my wonderful colleague, P, who's the associate publisher. I've never seen anyone as commited to her job as her. She's one of those thoughtful individuals who wake up early just to buy 5 boxes of paus and egg tarts for the entire office for breakfast.Of course there's also the ultra-talented web team made up of A, (who's better known as Popagandhi) the web consultant, a capable web designer and a smart web programmer. The three of them have been clocking in long hours prior to the launch day, along with P and I must say they did a great job. Seriously. I'm impressed at how they turn an idea into pixels and html. What can I say, I'm quite the html-idiot. That's why my blog is so plain and simple.When I first joined the team, I knew it was going to be a ride but I didn't expect it to be this amazing. Right now I'm more than excited about the guide, the doors it opens and of the recognition of Asia's culinary gems. It's been long overdue I say.So how do you vote and change culinary history? You have to first register - it's easy peasy, takes you less than the amount of time you take to tie your shoe laces, or cream your butter and sugar. Now, here's the icing on the cake - every person who votes stands to win one of three uber cool prizes that will dazzle you. Winners will be able to dine with a friend at the top-ranked restaurants in Singapore, Hong Kong, and Tokyo (respectively). On top of that, you'll enjoy a 2-night stay at a five-star hotel in each city.What's the voting process like? First of all, you have a maximum of 10 votes and if you live in one of the 16 Asian countries we're covering, you can only vote for up to 3 restaurants in your home-country. Best yet, you need not kill trees with physical voting a la pen and paper. We are definitely tree lovers so you can only vote online and it's really very simple. All you have to do is choose the country whose restaurants you wish to vote for and you'll see the restaurant shortlist. You can then select your choice retaurants or nominate those that are not already in the list.Trust me, it's one of the most, if not, only democratic process ever implemented by a restaurant guide. Which gives you more reason to VOTE NOW.Want to know how The Miele Guide came to be? Read Chubby's Hubby's story. Still want more? read his latest post about the guide.Visit The Miele Guide's website today to find out more. You can also pre-order the guide at our shop. While you're at it, how about joining our facebook group? That way you won't be kept in the dark. Trust me, with The Miele Guide, it's all about transparency, and credibility.Here's to good food, fine company and a beautiful slim red guide that will forever change the history of restaurants in Asia. We love Pho I recently posted about phở, my love for it and a certain person who loves phở so much he decided to turn it into art.Meet Mr. Cuong Phu Le, Asian-Australian Community Cultural Development Officer of Casula Powerhouse Arts Centre in Sydney. Yes he's pictured above in a really cute I love phở shirt.Those of you who attended the talk at the National Museum would be familiar with Mr. Cuong. I was most certainly inspired by him. You can see how he manages to fuse his interest for food and culture and present it to the lay person on the street with such enthusiasium that you can't help but be infected with the phở love bug.I was helping out at the talk and managed to snap some shots just for you:Yes, everyone had a hot bowl of phở at the end. It was quite a big portion and it actually tasted rather good.I'm sure you're now wishing you had come! Ah well there's always next time. Anyway, the food was just a bonus. The talk was the highlight and it certainly was enlightening.Just because he is the founder and curator of the I love Phở visual arts exhibition (which I hope makes it to Singapore eventually!), people expect him to know where to find the best phở. It's an occupational hazard! But Cuong doesn't mind it because it just gives him the perfect excuse to go suss out phở everywhere he goes!He did just that in Singapore as well. I was tasked to bring Cuong around the island to find the best phở.Okay, maybe not the best one because I got to admit that I myself have not eaten all the phở there is to be found here so I'm not the best judge. But I did do some research and we checked out Pho 24 and Va Va Voom.Why these two places? Well Pho 24 is actually a franchise from Vietnam. Va Va Voom is a Vietnamese concept eatery I frequent occasionally when I'm craving for a hot bowl of phở. Oh and it was nearby. We were strapped for time that's why!I don't have photos from Pho 24. I guess I was a bit disappointed that the beef phở wasn't ready when we arrived around 11:30am. They supposedly stew their soups for 24 hours with 24 different spices. Hmmm so maybe that's why their beef soup wasn't ready? We had the chicken phở instead. It wasn't too bad but it was my first time tasting chicken phở so I didn't have much to say.So off we went to Va Va Voom to fix our craving for beef phở.This Hue Spicy Beef noodle uses a clear spicy broth and the noodles are the same as the ones used in laksa. They're round, semi opaque and made from rice flour.I did of course ask Cuong how he liked his beef phở. He did say it wasn't too bad but he wished it had more ginger in it. I never knew that the phở in Vietnam had ginger in it. At least now I know.Looks like I wasn't the only one taking photos of the food..Just too bad our tummies weren't bottomless or we could have gone on and visited other Vietnamese restaurants for more phở.Anyway, do feel free to feedback to me if you are absolutely sure you have found the best phở in Singapore. I'll be sure to try it myself!And if you're free this Saturday, do head on down to The National Museum at 3pm for a very delicious and enriching talk on "Chocolate in the 18th Century". Regional pastry consultant of Valrhona Vincent Bourdin will be giving the talk.Here's more info:An Enlightened Age: Chocolate in the 18th CenturyIn the 18th century, chocolate's popularity reached across Europe and the Americas. It was a time of great upheavals in society that influenced who got to enjoy chocolate and who didn't, and of advances in technology that made possible the first chocolate bars. In this workshop, learn how the history of chocolate reflects the changes in society in the 18th century. 3 May 2008, 3pm, Salon, $10Tickets for "An Enlightened Age: Chocolate in the 18th century" can be booked online at www.nationalmuseum.sg (go to Online Booking Page) or at the Visitor Services Counter at the National Museum of Singapore (93 Stamford Road Singapore 178897). Tickets are S$10 each. Green Tea Ice Cream Since I'm a huge fan of desserts, it is not surprising when I tell you how much I adore ice cream. Very much a comfort food, ice cream calms the mind and soothes the tastebuds - at least to me it does. What better way to wind down after a long busy day than with a perfect scoop of cold and creamy ice cream.Sounds like pure indulgence eh? I'm sure it is, but the point is not how much calories you consume but how it makes everything seem better. You can never go wrong ending the night or a meal with a sweet note. Okay, okay I know I sound like I'm justifying my love for this creamy dessert that most remember better for its sinful fat content than its tempting sweetness. I can't help it! I'm pro-ice cream and I just want to make you realise (if you haven't already) how gorgeous ice cream can be. Especially home-made ones. Sad to say I have yet to own one of those ice cream machines with a self-freezing unit. I can only dream. For now. Items like these remain a luxury especially since I have to watch my spending and pay off my university loan! So imagine my excitement when my fifth aunt passed me a uber retro-looking ice-cream churner. She found it at Cash Converters and paid only $8 for it. This machine looks more like a toy to me. I have to fill it up with my own ice and add salt to make sure the temperature dips low enough to chill the ice cream mixture as the motor churns the ice cream. I've been using the machine a couple of times and with each try I got more confident and finally I decided it was time to try making an ice cream that I really love and have been craving for - Green Tea Ice Cream or should I say, Matcha Ice Cream: One thing I've learnt through making my own ice cream is how simple it really is. The best thing is of course the ability to add more of the things I want! And of course to cut down on the sugar. It might seem contradictory but I don't really like my desserts to be too sweet. I'm not saying it should be bland. All I want is for the said dessert to be sweetened with just the right amount of sugar so that the intended flavour still comes through. Too much sugar just kills it.For this ice cream, I used David Lebovitz's recipe from Perfect Scoops. I am a fan of his and I thought that if I wanted to make a good ice cream I should of course consult his recipes first, especially since they're known to produce the best results. This recipe uses a custard base and instead of the 3/4 cup sugar it called for, I added only 1/4 cup.The result was good. I added more matcha (green tea powder) of course. I really love the green hue. The recipe makes for a rather creamy version of green tea ice cream. Next time I make it I'll probably add less cream. I realised that in order for the green tea flavour to come through, it shouldn't be overtly creamy. Hmmm I'm not sure if I make such sense! I guess it's mostly because green tea is afterall a delicate flavour and putting too much cream would only mask the tea. Okay my analysis ends here. I'll leave it up to you to decide when you do try the recipe which you can find HERE.Oh and before I forget, here's how the retro ice cream machine looks like:Okay, it's more a toy than a machine I think! The dark yellow motor sits on top of the bucket and swivels the metal container (there's a paddle inside too) so the mixture gets chilled as it's churned. I think it's way cool. Haha I feel like I really did make the ice cream - all my blood and sweat! More satisfying I guess, than dumping the ingredients in a huge self-freezing power machine. Ah well this will do for now, until I save up enough to get a real solid one!Next up, salted caramel ice cream! I hope. IF I have the guts to try. It just sounds so tricky! Well if you have any good ice cream recipe for it or any other flavour at all, you're welcomed to email it to me! PS. I love you lf you don't like chocolate and cheese, you'd probably be bored by this post. Or you'd think that I'm just being biased because I happen to adore both said foods.On the other hand, it might just be that I'm in love and you can't fanthom why. To some, it might seem trivial, but to me, it's the world.Love happens when you discover your soulmate, or in this case, my soulthing! Hmmm or shall I say the dessert I've been dreaming about. I've found THE dessert and it's right smack in the middle of Dempsey, Singapore's latest culinary dreamI won't deny the fact that this is only the third time I've been to Dempsey. Until this year, I was still as student with a fixed allowance that would never suffice a meal at this delicious but a tad expensive classy gastonomical enclave.Even if you're not familiar with the Dempsey Hill area, you would have heard of PS. Cafe. This well known cafe-style restuaurant sits right smack in the middle of the Dempsey area and has a beautiful ambience that reeks casual chic. Friends of mine who've been there rave about their desserts. This place has been one of THE places I knew I had to visit. I was elated when I found out my new foodie friend also wanted to go there. Trust me, had you been there and saw the excitement on our faces, you would have thought we had won the lottery.Anyway, we went there on Wednesday and we were kind of lost at first. I forgot to take down the address and I didn't think there was a need to make reservations seeing that it was a weekday night. Nevertheless, we found the place, more so because the door we entered led us to this array of pure saccharine delight:8 pretty cakes in the row - this has got to be PS cafe. It might have been my first time, but somehow I just knew this was going to be one helluva delicious night. Come on, don't tell me cakes don't tempt you? Okay, maybe I just love my desserts too much!So we reached at 7pm and thankfully there were seats for Elsie and I. But here's the catch - we had to vacate by 8:30pm because there was a reservation at that time and they could only give us the table till that time. We didn't mind because we were really hungry.The waiter saw me taking photos and told me it wasn't allowed. But they were really sweet - they told me I couldn't take photos of the food but I could take a photo of my friend and pan it down to the food so I would get a shot of the food still. Hmm... interesting. Well that's what I did... And Elsie took some shots too. Some photos you see here were taken by her.Here's some shots of the interior:I really like the red 'menu' wall where they scribbled all their new menu items. I was soooo tempted to get that dark chocolate banana cheesecake.But we settled for something else eventually. And there were NO regrets.Taking heed of many of my friends' advice to focus on desserts, I thought that it would be a better idea to just share a main course, allowing the limelight to shine on the desserts at the end. And that's what we did.Oh and I would really like to give credit to whoever wrote the menu descriptions. Vivid and visual writing sure makes one drool and convinced. I was convinced the moussaka (SGD$22) was good, just from the item description which looked more like a 150 word bio than a one-liner that I'm so used to seeing in your typical restaurant menu.Kudos too, to the chef who delivered. The moussaka was exactly as described and we loved it so much that I made sure every morsel was in my mouth. I'm afraid I didn't take a better shot of it, but here's just a version of what it looks like... well partially, after we scooped it out of the deep round baking dish:That's Elsie, enjoying her portion :)You'll see alot of her in this post. Remember what I told you the waiters said? Yes, I really took them seriously and 'pretended' to shoot Elsie while secretly taking shots of the food.Sounds desperate but I really couldn't do without photos can I? How then would I be able to share with you dear reader the fantastic desserts?May I now introduce to you the star of the night, the one who stole the limelight: Mr. Double Blackout Chocolate Cake (SGD$13.90). Drizzled with chocolate sauce and frosted with what must be the perfect dark chocolate fudge icing and served with a simple vanilla icecream, THIS dessert nearly knocked me off my seat. Trust me, it was so good until we nearly cried. I kid you not. I was smiling to myself and with enough forkful, I just beamed and beamed and kept repeating how this must be the best chocolate cake I've ever eaten.Am I exaggerating? Maybe. But I still stick by my tastebuds. There's just something about this cake that's so sexy and so irresistable. It's the perfect cake to have when you're feeling down. I think any depressed person will snap out of their depression if given a slice of this cake. The cake was moist and not too sweet, and the chocolate sauce was more like melted chocolate, which is fabulous because I don't really like those artificial chocolate flavoured syrups.The cake was so good that we neglected the other dessert a little. Okay, maybe we sort of nearly forgot about Mr. Carrot Cake (SGD$8.90). The carrot cake was good too, and it was a good pairing we felt. I don't think I could have done with two heavy cakes. Mr. Carrot Cake helped provide that balance we needed. Here's Elsie consoling Mr. Carrot Cake, trying to convince him that we loved him just as much:There's one thing I'm curious about though. I just wonder who in the world came up with the recipe for the chocolate blackout cake. Or better yet, who was the pastry chef. I even told Elsie that I would marry the person who could make me that cake for the rest of my life. Hahahaha... Hopefully I will find a person like that some day. I am dramatic am I?Soon enough, 8:30pm came and it was just nice. By then, we were done with our food and dessert and all set to leave. We decided to head off to Jones the Grocer to chill for a bit.A friend had told me about the cheese room and I had to go see! So Elsie and I went into the freezing room at Jones the Grocer and got a Cheese 101 lesson from the Cheese Guy in charge for that night. I believe his name was Jan? I can't remember! Well we shall call him the cheese guy then! He was nice enough to let us try a couple of cheeses. All tasted really good and each had its own characteristics. I was pretty impressed. A slight warning though - if you really hate the smell of pungent cheeses, do not go in there. The smell can be quite strong. That said, it really dissipates after a while - I think that's when your nose gets accustomed to the smell.Can you see the cheese room at the corner? It's a bit small, but hey, it's something! It's the first time I've ever been in a room with so many cheeses. Both of us were pretty intriguied and decided to get ourselves a cheese platter (SGD$19.50). The platter came with a nice wedge of quince jelly and 3 different cheeses: a brie, a blue cheese and a sharp cheddar like cheese.And they served it with crackers and some figs as well. I must say, the quince jelly they gave really matched well with the cheeses. It provided an opposite tinge of sweetness that balanced out the sharp and sometimes salty cheese taste.I was really into the whole cheese tasting thing, and here's proof:I looked so serious! Elsie was trigger happy and decided to take more shots of me in my cheesey happiness with a really cheesy smile and cheesy pose with some yummy brie:Yep that's brie I was spreading on the crackers. I think I could get the hang of cheese tasting. I love the idea and it's amazing how much depth there is to various cheeses depending on the type of milk used to the subtle changes that come with the addition of herbs, fruits or spices.That night was super fun and after we were done with the cheeses (no we didn't finish all, we're not gluts! I packed the rest home for further tasting) we explored the rest of Dempsey. We ventured into House and I was seriously enthralled. I didn't know Dempsey was this beautiful. Have I been living under a rock?!Perhaps! But it's okay because Dempsey's going to be seeing alot of me, and of Elsie! We're going to eat the whole of Demsey a little at a time. We are already planning on going back to PS. Cafe, this time with reservations so we don't need to rush through our desserts!I want to try the sticky date toffee cake! And the flourless orange cake and the berry chocolate cheesecake and the brownies....... yes the list goes on. PS. Cafe, watch out, you're going to see alot of me, and Elsie of course!Here's one more for the cameras - can't you tell how happy we were? Well I think our tummies were happier. This was the highlight of my week. Good food never fails to perk me up. And thanks Elsie for being such great company! It's always good to have a foodie friend who doesn't fuss about calories and gamely agrees to try anything! That's the way it should be. Food is all about exploring, not limiting; tasting and not just eating.I love Dempsey and I adore PS. Cafe and of course Jones the Grocer. The cheeses are still in my fridge and I'm going to savour them slowly, a little at a time.Cheers to good food and great company!____________________________PS. Cafe28B Harding RoadPhone: 9070 8782/ 6479 3343(Check website for opening hours)Jones the Grocer#01-12, Blk 9, Dempsey RoadPhone: 6476 1512 Vintage India Samarkand prawnsI think my life is kinda delicious. No, make that scrumptious, or better yet - fingerlickin' good!My job revolves around food, my interests are culinary and ever so appetising, and sometimes, I dream about food! Even in ministry, I'm all about food, especially with our cafe Eden.And of course, this blog makes sure I never forget what I've eaten and the recipes I've tried.Then there are times where I get to taste new things at new places.Perhaps I should add another 2 words to my blog name: she bakes and cooks and she eats ALOT. haha.So you know that I eat and I enjoy my food and will always be here to introduce to you only the yummiest things. Today I have some place new to talk about.Vintage India at Dempsey Hill. They invited me for lunch recently and I have to say that the challenge was more to do with getting there. It's just too bad I don't drive. So I had to take a cab up.Most of you might have been to Dempsey at least one or have heard about the enclave. The restaurants lean more towards fine dining and are perfect for dates. Vintage India is no different. The ambience is impeccable and it's not difficult to feel like royalty when you're dining there. You'll know what I mean when you see the interior shots I took. But first, let's talk about the food shall we?I tried two starters that were cooked in the tandoor, the Samarkand prawns and the Adraki Panje.The prawns were really big. Why, that's because they used jumbo prawns and stuffed it with minced crab meat and nuts. Very satisfying I'd say. The stuffing went well with the crustacean. Something different for once, but a bit surprising too. I never thought prawns could taste as good this way.Ah then there's the lamb chops which I love:Adraki PanjeThe highlight was the spices. The oh-so-tender chops were marinated in indian spices and herbs, which added to the smoky and delectable flavour. This is a clear favourite.Vegetarians do not fret because Vintage India has their non-meat specials which taste just as good. And I do mean that - even I was equally surprised. Their Malai Broccoli was lovely. I've never ever eaten broccoli this way. The chef had marinated the florets in fresh cream, and white pepper and roasted it in the tandoor. You'd expect a dried-out broccoli but no, that didn't happen, instead, we were presented with a tender, warm yet slightly juicy broccoli which had the right amount of spice. Now if only I had a tandoor at home too!Murg MakhaniWith such delish starters, I knew the main courses were definitely going to be good and I'm glad I was right. There were two gravy dishes - the Murg Makhani and Fish Malabar curry. Murg Makhani's actually butter chicken. Prepared with a butter based gravy, the Murg Makhani was a sure winner. Buttery is good and goes well with me. Butter always adds a tasty edge to any dish. Loved the gravy and was glad I had garlic naan to mop it up.The Fish malabar curry is prepared with coconut milk and spiced with a variety of spices. The fish was really fresh and did not have that fishy taste which I so dislike. I'm not sure if I'm just easy to please or if the food was really good. Perhaps I'll just stick to the latter because I have eaten some very bad fish curry and hated it. I am just happy to report that Vintage India sure knows how to cook a good fish curry.Fish malabar curryOur table also had some pappadums:And you can never really go wrong with garlic naan. Garlic is one of my favourite aromatics and this naan was super.For dessert, there was Malai Kesar Pista Kulfi (saffron flavoured Indian ice cream made with pistachios and milk) and Ras Malai (cottage cheese dumplings dipped in milk and garnished with dry fruits.Ras MalaiMalai Kesar Pista KulfiThe Ras Malai had an interesting texture. It tasted like sweet sponge and was quite light. The kulfi was good too - I could taste the saffron and other spices.And as promised, here's how the interior looks like:Fit for a Raja don't you think?Vintage India is a great place to dine at especially if you're looking for good Indian food with a grand ambience. It also helps to know that their chefs are all from India and each one specialises in certain dishes to ensure quality.Dempsey hill sure is a classy food paradise and Vintage India just upped the hill's cool factor with its exotic appeal.__________________________________________________Vintage India 10 Dempsey Road#01-21 Dempsey HillPhone: 6471 3100Lunch: 12pm - 230pmDinner: 6pm - 1130pm For the love of Phở The one thing I miss about school is cheap food - especially the food sold in NUS's business canteen. Though I'm from Arts, I think in my entire 2 and a half years there, 75% of my meals are from business canteen.It is clearly because of the good food at that canteen. Perhaps I'd be more specific. Most students rave about that Western stall, but as for me, I'm crazy about something more Asian. I do love the honey roasted chicken at the Western, but I dare say it's the Vietnamese stall that I've grown to love. They serve good phở, both spicy and non-spicy. Their portions are also pretty generous. Perfect to slurp down on a cold, rainy day. Oh here's the best part - one bowl costs only $2.50. I dare say it's the cheapest phở you can ever find in Singapore! I might have a photo of it in my laptop somewhere. I'll post it up if I can find it.Phở is one comforting dish that never fails to soothe my nerves. It's calming aroma is so distinctive. I can only imagine how the real deal tastes like. I would love to visit Vietnam someday and taste authentic street phở.I cannot recall when I had my first bowl of phở, but this I know: the first time I tried it, I fell in love with it. I love the basil and fresh beansprouts it's usually served with. Some places serve the vegetables separately, leaving you to put it into the broth when you're ready to eat it - I prefer it this way because it ensures that the vegetables stay crisp. A healthy dish that warms even the coldest soul, phở is an amazing dish and one of Vietnam's greatest gift to the culinary world.As much as I love phở, I've got to admit that I know very little about it, save for the fact that it's from Vietnam and that it uses rice noodles and is usually served with beef. How shameful eh? Most of the time we just eat without thinking and appreciating the history that lies behind these foods.Nonetheless, it is never too late to be enlightened. If you're a fellow phở-lover like me who wants to find out more about phở, then I think you'd want to be at the National Museum of Singapore this Friday (11 April) at 7pm.Phở-expert Mr. Cuong Phu Le will be here to give you a deeper insight to the well-loved noodle dish at a one-hour workshop entitled "The Story of Pho, the Story of a Nation". Mr. Le is an Australian citizen of Vietnamese descent and is also one of the world's leading experts on Phở.Hailing from Saigon, Mr. Le still travels to Vietnam regularly and he's also the person behind a multi-disciplinary project called I LOVE PHO. In this project, Phở will be examined and interpreted through literature, visual arts, film, performance, a food festival and symposium.Who knew phở could stir up so much passion? To find out more about Mr. Le, read Chubby Hubby's one-on-one interview with the Phở 'professional'.___________________________________________The Story of Pho, the Story of a NationLearn the history of Vietnam’s most well-known and unofficial national dish. Further, learn how this simple beef noodle soup represents and reflects Vietnam’s unique culture and heritage both in Vietnam and abroad. Understand how pho has travelled around the world with the Vietnamese diaspora and has, more than anything else, become a symbol of Vietnam. Salon, 7pm, $10Tickets for The Story of Pho, the Story of a Nation can be booked online at www.nationalmuseum.sg (go to Online Booking Page) or at the Visitor Services Counter at the National Museum of Singapore (93 Stamford Road Singapore 178897). Tickets are S$10 each. Two Lemon Poppy Seed Cakes Do you still remember those days back in primary school where we had to learn all about the 5 human senses in science class?There's the sense of touch, smell, sight, hearing and of course taste.I was one of those students who would stop to think of how miserable it'll be to be lacking from one or two of those senses. A discussion of whether it is worse to be blind or deaf would then ensue.Funny how we didn't discuss the possibility of being deprived of the remaining 3 senses. But now when I think about it, I believe I would probably be crushed if I had lost my sense of taste.You would know. You read my blog and you are well aware of how much I love food. I enjoy my sense of taste. I truly appreciate my ability to taste and differentiate between sweet, sour, salty, spicy and bitter. But it's weird though, when I think of it now. How often do we stop to think of this amazing organ of a tongue we have. Not only does it enable us to speak but also to taste.Why am I suddenly ruminating about the sense of taste? It's probably also due to the fact that I'm currently reading this book by Dina Cheney, entitled Tasting. Okay it's one of those enlightening informative DK books but it's really good. My boss lent it to me a while ago and it sure is useful. The book basically explores the sense of taste and how we can enhance it, truly appreciate it and utilise it for what it's worth. To put it simply - savour, instead of gulping or swallowing ; take your time with small bites instead of rushing.These days, I try to stop and taste more. To slow down instead of gobble. Trust me, it does work and you'll feel better about it. When you taste, you avoid senseless eating. You eat not because you are bored but because you want to savour that taste. And speaking of taste, perhaps I'll talk about one of my favourite taste - Tangy.I love tangy foods. It verges on being sour and a tad sweet, it gives you the best of both worlds. It's the perfect balance! And one of my favourite tangy dessert is lemon poppy seed cake. The bonus is the crunch that comes with the seeds. You can't ask for anything better! With this cake there's no pretense, there's no cover-ups and there's no superficiality. What you see is what you get: a tangy light cake that goes well with tea. or coffee if you prefer :)Recently, I put my poppy seed stash to good use and tried out two different recipes for good measure. The first involves heavy cream for that lovely rich crumb that's not too heavy. Then there's the other recipe that involves yoghurt - this cake was denser, but tasty nonetheless.Here are the photos for the first cake:I stumbled upon this recipe while reading Greedy Goose last month.This cake is what I'll call a rustic cake. It's not fancy, there's no frills - what you have is texture, and a homemade flavour. I've tried other poppy seed cake recipes but none have given me results quite like this one. The base recipe's usually a butter cake but there's always something missing. And I think I found it in this recipe.For this recipe, you don't put the lemon juice in the batter. It goes on after you bake it. Yes, you read that right. The cake becomes a sponge, absorbing the tangy goodness and drinks it up like a dry sponge would. I think this method works brilliantly.Friends who've tried this cake seem to like it. Good, so that means it's not that I'm being biased because I made it! haha.Now, for the yoghurt version. It all started because I had a huge tub of yoghurt at home and wanted to use it to make something. So I started googling 'yoghurt cake'.The results?I'll show it instead:You can see the difference. It isn't as crumbly as the first one, but it's satisfying nonetheless and yes it's healthy! Perfect with vanilla ice cream.Lemon poppy seed cake is one cake that deserves more recognition. With warm chocolate cakes and brownies stealing the limelight most of the time, it's hard for poppy to stand out. But hey, at least one thing's for sure, it sure is tasty, in a tangy crunchy sort of way.This year, I will focus more on rustic and non-chocolate :) You could say I'm exploring taste and taking it to a new level. Don't get me wrong - I still love my dark chocolate. But sometimes, you got to go out there and taste the world, out of your comfort zone!And that's just what I'm going to do._________________________________Lemon & Poppy Seed Cake(Adapted from The Cake Book by Tish Boyle)from Greedy Goose.200g sifted cake flour1/4 tsp baking powder1/4 tsp salt3 tbsp poppy seeds227g unsalted butter, softened240g granulated sugar4 large eggs, at room temperature1 tbsp lemon zest1 tsp vanilla extract1/3cup heavy creamFor the syrup:1/3 cup sugar1/4 cup water1/3 cup freshly squeezed lemon juice1. Preheat oven to 150 degrees C. Grease the bottom and sides of a loaf tin and dust with flour.2. Sift the flour, baking powder and salt into a bowl. Add the poppy seeds and whisk to combine.3. In the bowl of an electric mixer, beat the butter with a paddle attachment till it is very creamy, about 2 mins.4. Add the sugar and beat at medium-high speed until very light, about 4 mins.5. Add the eggs, one at a time, beating well after each addition.6. Beat in the lemon zest and vanilla extract.7. Add the flour at low speed in three additions, alternating it with the cream in two additions. Mix only until the flour is incorporated.8. Scrape the batter into the prepared pan and smooth the top.9. Bake for about an hour or until a skewer inserted comes out clean.10. Remove the pan from the oven and let it cool on a wire rack for 10 mins.11. While the cake is cooling, make the syrup.12. Combine the water and sugar in a small saucepan and cook over medium heat till the sugar dissolves.13. Remove from the heat and stir in the lemon juice.14. Poke the cake all over at 1-inch intervals with a bamboo skewer and then brush it with half the lemon syrup.15. Let the cake stand for 5 mins, then invert the cake onto the wire rack and poke the bottom all over with the skewer.16. Brush the bottom and sides of the cake with the remaining syrup.17. Turn the cake upright on the rack and let cool completely.__________________________________French Style Yogurt Cake (with Lemon & Poppy Seeds)from Alpine Berry who adapted Orangette's recipe.Cake3/4 cup plain yogurt1 cup granulated sugar1 tbsp finely grated lemon zest3 large eggs1 1/2 cups all purpose flour2 tsp baking powder1 tbsp poppy seeds1/3 cup canola oilGlaze1/4 cup freshly squeezed lemon juice1/3 cup powdered sugarPreheat the oven to 350F. Butter a 9-inch round cake pan. Line with a parchment circle and butter the paper.In a large bowl, mix the yogurt, sugar, and lemon zest with a wooden spoon. Mix in eggs (all 3 at once is okay).Add the flour, baking powder, and poppy seeds. Mix until flour is just incorporated.Add the oil and mix well. The batter will look curdled at first but it will come together.Pour the batter into your prepared pan.Bake at 350F for 30-35 minutes, until your cake tester is clean and the cake springs back when lightly touched.Allow cake to cool in pan on a rack for about 15 minutes.Gently remove cake from the pan and set on a rack to cool completely.Combine the lemon juice and powdered sugar and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup. Lai Lai Family Restaurant Now that I've been to Taiwan, I look at the country differently - I have more affection for its culture, and many various facets, everything from the way they communicate to how their food is flavoured.One thing's for certain - I miss Taiwan. I miss the cool weather, the mountains, the hospitable people and of course the food. Yes, especially the food.So you can only imagine my delight whenever I pass by a restaurant that claims to be selling Taiwanese food. Some are obviously bucking the trend while others are really authentic. At least now, I can't be fooled because I've eaten the real deal :)Last weekend, after Easter mass on Sunday, my sis and I were searching for a new place to eat. We were pretty ravished since it was about 8pm+ when we reached town. We were craving for something Indian but we were at Liang Seah St so I guess that was quite a stretch. Nevertheless, we decided to walk further down the street in search of something delicious.We didn't have to walk far before we came across this restaurant with the prominent 来来 (Lai Lai) logo. Translated to English, it means come, come. I was very much tickled by the image of a concussed cow/bull as well. I kept calling it 'dead beef'.Anyway as soon as I saw it was an eatery selling 台湾小吃 (Taiwanese food), I knew I had to go in. It's been a long time since I last ate Taiwan food.Sis and I didn't take long to figure out what to eat. The obvious choice was the beef noodles ($6.80). I wanted something different so I had the braised pork rice ($5.20). Both were really good. So good that I regret not bringing my camera to take photos. But it's okay, I went there again this week with my colleagues and this time, I brought my camera!Here's a shot of the lovely beef noodles:The broth was really good. Sis thinks it was even better than the one we had at a roadside beef noodle stall in Taiwan. Perhaps it was. I didn't protest. The beef itself was tender to the bite. Trust me, it's that good - we cleared the bowl well and good.I don't have a photo of the braised pork rice but you should try it if you're a fan of those fatty bits of pork. The sauce was also really yummy. I love nuts and totally appreciated it being served with the rice. Oh, one more thing - if you love chilli, you have to try the dried chilli concoction that's placed in a small jar on every table. They mix the chillies with fried shallots that's super crisp. Quite addictive actually. I did finish up a fair amount.The second time I went there with my colleagues as mentioned above, I had the Taiwan vermicelli ($5.90):You can choose the type of meat you want - fried fish fillet, pork meat balls or shredded chicken. I chose the meat balls. I really like this vermicelli. It's kind of different from the normal mee sua we have here. Check it out:Slightly thicker in width, this vermicelli has a better bite. Brings back lots of memories :)My other colleague had two side dishes, the beef tendon, and a smoked egg.I didn't try them so I can't comment! But she said it was good. The egg looks yummy too. I'm currently into hardboiled eggs with soft centres. Liquid yolk is always delicious.Here's how the interior looks like. You'll get a glimpse of the 'dead beef'. haha.The exterior:Can you see the logo? I like it alot, it's quite distinctive. Love this place as well. Will be back again soon. I want to try the rest of their menu!I still have more photos from my Taiwan trip that I haven't posted! I will definitely be putting up more soon. A great chance to reminisce and let all of you appreciate its beauty!__________________________________________Lai Lai Family RestaurantNo. 20 Liang Seah StreetTel: 6837-1556Open daily 11:30am to 3am Homemade Pita Chips Now that I've started work this year, I realise that I treasure my weekends alot more.As a student, it didn't really matter if it was a Wednesday or a Saturday. There were days where I didn't have lectures and tutorials and these days felt like Saturdays. Students, I'm sure you know what I mean.It's been three months since I started working and now I find that I have less time to cook and bake. I'm usually too tired to cook when I come home on a weekday. Unless I'm really craving for something - I won't bother.Instead, my weekends are now my official 'sacred' cooking days.During the week, I will be taking note of which recipes to try, tagging promising ones in anticipation of the weekend and come Saturday, these recipes will surface and I will start cookin'!If I don't have a recipe, I will look around my kitchen to see what I can play with.Recently, I was at Mustafa Centre and I bought a packet of pita bread. Don't ask me why pita. I have a thing for pitas, and the ones I saw looked really good. They were huge and inviting and I just grabbed a packet without thinking.Come Saturday morning; I woke up and walked into the kitchen, wondering what to have for breakfast and I saw the bag of pita bread.Then I remembered reading about pita chips and how it's so darn easy to make them. So I decided to give it a shot. And you know what? It's easy. You can make pita chips with both eyes closed. I'm serious!Okay so you know a pita bread has a hollow middle right? So you separate one side from the other. Now you take both sides, brush them with olive oil and sprinkle some herbs. You can use oregano, thyme, basil, cayenne pepper etc... Whatever you fancy.Next, heat up your oven. I don't know how high the temperature should be but I just set mine at 180 degrees celcius. Then you place your pita onto a pan (preferably cast iron) and you bake it in the oven until it's brown and crisp.Do note that pita breads tend to be thin so don't let it sit in the oven for too long lest you get charcoal! Flip it over once to ensure both sides are browned. All this takes only minutes so be sure to check on your pita occasionally.After it's brown and crisp, just break it into pieces and viola, you have pita chips:It's quite a no-brainer snack to make. And it's way healthier than stuffing your face with a bag of potato chips!And ahhh it's perfect with salsa....Oh, don't forget to keep your chips in a ziplock bag to ensure they stay crisp!If you don't like herbs, then just bake it plain, it'll still come out nice.I'm actually amazed at how yummy these chips are. Time to experiment with different seasonings! Finalmente Gastronomia The Italian dinner I had tonight was beyond fantastic.It might sound like pure exaggeration but trust me, it's not. Ask my satisfied tummy, it'll agree with me.To be honest, I've read about the restaurant on some food blogs two weeks ago and even wrote down its address, with the intention of dining there some day.That quick scribble in my notebook was forgotten, until yesterday when my friend Alvin sms-ed me saying that he's now working at a restaurant that he thinks I will come to love. He mentioned that it was Italian and located at MacPherson. Then I remembered Finalmente Gastronomia, because there were very few restaurants along MacPherson road. So I asked if it was indeed Finalmente and guess what?It was! I was thoroughly amused because if not for Alvin, I probably wouldn't have dropped by for dinner today. Okay, among my group of friends, Alvin and another friend Evan are two food-lovers whom I'm pretty close to and we love to meet up for coffee, good food and the works. So naturally Alvin wanted Evan and I to try the food and that was what we did, just a few hours ago. Pretty spontaneous we are. Haha. Oh and I brought Felix (my younger bro) along as well.So enough bantering, here comes the food.Oh and I forgot to bring my camera so I had to make do with my 2 megapixel Sony Ericsson phone camera so I hope you don't mind the blurry, pixellated photos! I promise to take better ones with my proper camera the next time I dine at Finalmente (yes I'm so going to be a regular there).Finalmente is definitely one of my current favourite restaurant! Read on and you'll know why.The owner of Finalmente's Italian and has been living in Singapore for more than 10 years. Did I mention that he can speak some Teochew as well? He was there just now and was really warm and friendly. And in case you're wondering, no, Alvin didn't serve us today... haha... he joined us for dinner since he wasn't working today.We reached about 8:30pm and were really hungry so we quickly ordered some food.First up was the Caprese:It's actually fresh Italian mozzarella with Roma tomatoes, drizzled with basil pesto ($13). Now, I'm a huge fan of basil pesto and I was happy that it tasted good. I had a great time coating the mozzarella and tomatoes with pesto before chomping them down. The mozzarella was a delight. Fresh and with bite, it's one of my favourite cheeses. They gave some foccacia as well and it was perfect for mopping up the pesto remnants.Next up was the roast beef:Served with mushrooms, rocket salad, shaved parmesan and crispy focaccia ($15), the beef was gorgeous. I won't really call it roast beef though. It's slighly raw in the centre, something like beef carpaccio. Ooo, but we liked it. The shaved parmesan added a tinge of savoury flavour too. All 4 of us loved this dish.You can see the pink flesh. I guess it's also personal perference. I don't like my meats too well done so this was perfect.Next up was the pizza!Okay, I've heard lots about their pizzas and I'm glad to say I wasn't disappointed. Their pizzas rocked. The owner told us that he loves pizzas and wouldn't mind eating them everyday for the rest of his life. And now I understood why. With pizzas like Finalmente's, that's so good, you'd want to eat it for breakfast, lunch and dinner! No kidding!You should try some for yourself lest you think I'm just being crazy. One bite and you'll be wishing you could have a life-time supply of their pizzas. The Italian chef there is one helluva cook! He's mighty talented and you can really taste the labour of love. We had the Finalmente Spicy: Tomatoes, mozzarella, eggplant, zucchini, peppers ($20).The size was just right and the toppings were delish. We had no complaints. The crust was perfect! Oh boy, I just cannot get enough of Italian thin-crust pizzas. These are the real deal. I've also heard that their 5 cheeses pizza's really good, but we didn't order it because it might be too heavy, since we're ordering other heavy mains.Just one word of caution - the Finalmente Spicy leans toward the spicy side because of the hot chillies they add. So please don't torture yourself if you cannot take spices.If pizzas just aren't your cup of tea, then you HAVE to try their homemade pasta.We tried the black tagliatelle:I'm sure you would know how much of a squid ink pasta fan I am! So I was very excited when the owner told me that they have it on their menu, only a bit different. You know how squid ink pasta's always served with black ink sauce, together with your normal pasta? Well the Finalmente way of doing it is by putting the ink into the pasta instead.The result is one heck of a tasty and yummy pasta. The homemade pasta really tastes homemade and I like that it has bite. Marvellous. I was so amazed!And of course, you should try their tiramisu. They assemble it on the spot, once you place your order. They not only use sponge fingers, but amaretti biscuits as well.We loved the strawberry sauce that same with it!All in all, this cosy and quaint outfit is a pleasing get-away. It really brings home the point that good food isn't only found in your stiff fine dining places. You don't have to travel all the way to dempsey or pay a bomb just to have a good meal.Finalmente Gastronomia is a perfect example of how good food need not be so unaccessible and overpriced. One reason why I like this place and the food, is the rustic feel. I'm a sucker for anything homely and rustic. And as the owner said - he really wants this place to reflect authentic Italian eateries where people come to have real home-cooked food made with love, something that will make people want to come back for more. It's more like a place for regulars, a place you can come to without dressing up and yet feel comfortable. The prices are quite reasonable too. There's no service charge or GST.The place feels personal. I like it because of its simplicity and solid food. I do have to go back again soon. I want to try every single dish on their menu! It does help that this place isn't too far from where I live :)Finalmente Gastronomia might be tucked away in a far-flung nook but it's one place that's worth at least one visit. Oh, and in case you are wondering, Finalmente means finally. So Finalmente Gastronomia simply translates to "Finally, good food!".Amen to that, I say!Took two panoramic shots with my simple phone camera. I put one on top of the other. It'll give you a better idea of what I mean by simple yet homely.I think I have fallen in love with this lovely hole-in-the-wall restaurant.Alvin, I'm so glad you're working there! hahaha.As for you, my dear reader, do pay Finalmente a visit some day and treat yourself to a delicious, authentic, warm Italian meal. You won't regret it, I promise.________________________________________Finalmente Gastronomia443 Macpherson Road (Between Hotel Windsor & Mazda Showroom)Tel: 6288-3009Open 11:30am to 10pm Chickpeas, baked, not fried As a person who truly loves food, I find it hard to stick to the typical meal plan that has been dictated over the years. You know what I mean - our mandatory 3 meals.Breakfast, Lunch and Dinner.I find it hard to believe that the majority of us follow the same set arrangement. Aren't our bodies all made differently? Some take longer to digest their food while others get hungry very easily. I'm sure there have been times in between meals where you've felt your tummy growling, making funny noises as if screaming for food? I know I have.That's why we have snacks.And thank God for snacks.When planned well, snacks shouldn't be that much of a vice, causing unnecesary worry of weight piling. Who says all snacks are unhealthy? As long as you have the smarts to choose the right snacks, you're pretty safe.Snacking sometimes bring guilt. Come on, you don't have to be embarrassed. I used to feel bad too. You're not the only one. Eating between meals is considered greedy and normally reflects ill tolerance. But hey, some people aren't cut out for the cookie-cutter 3 meal plan!So what snacks should you eat? Well there's no need to restrict yourself as long as you eat in moderation. If you decide to have a packet of chips, that's fine, but stop at a couple. There's no need for you to finish that huge packet. Drink water in between and you'll feel full soon enough. We tend to sometimes mistake thirst for hunger. If you're not sure, just gulp down some water. You can never have enough of this wonder liquid.If you're looking for healthy snacks, you probably want to avoid fried stuff. You can really do without the extra oil. Baked is good, and that's the way I went with this snack I'm about to introduce.Baked chick peas with a hint of spice. It's really easy to make. I came across this brillian idea in a women's magazine some time ago. You can choose to get a can of ready cooked chickpeas (or Garbanzo beans as it is sometimes called) or boil some. After it's cooked, place it on a flat pan and bake it in the oven until crisp/dry. Careful not to burn it. Once it's done, drizzle with olive oil and season it with your desired spice. I used a curry-like spice powder I bought from Mustapha the other day.Trust me, these chickpeas are really good. Not only do they taste good, they are high in fibre and vitamins.Go on, snack on some, you don't have to feel bad!Snacking is not a sin and it can be healthy especially home-made ones!I'm always searching for healthy snacks and I have more to share with you so stay tuned...In the mean time, take care and eat well! Floss fit for a Fairy Desserts never fail to put a spark in my eye. It's easy to get me all excited. My friends know that very well. They are rather amused whenever they see my face light up when we're making dinner plans or simply discussing about that new cake or dessert place that I've discovered. I'm surprised by one thing though. As much as I love desserts, I cannot stand things that are too sweet. What do I mean? You know it's too sweet when you don't taste the chocolate in a supposedly chocolate cake, and when your lemon tart taste more like sugar tart. Sweet things charm me, as long as it's not too much. I prefer for it to be complementary. Take for example pineapple tarts. I love pineapple tarts but I like them slightly tart and not too sweet. I've tried some that have so much sugar that I can't really taste the pineapple. That's probably why I've never been an ardent fan of candy floss/cotton candy. Cute they may be but I avoid them most of the time. To me, it's no different from eating pure sugar. I have a mental image of me with my entire fist in a jar of sugar. Not very nice indeed. Perhaps I'm not a kid anymore? I realise that I have a higher tolerance for bitter stuff these days. I have my espresso sans sugar, I eat pure cocoa nibs without ever flinching. But don't worry, I don't go to the extreme - think brownies without a single grain of sugar. Hmm that sounds bitter already :)So what am I driving at? Is sweet all that bad? I say not. I'm now convinced that a little sweetness can be quite appealing. Especially when it comes to floss.... not just any candy floss mind you. This floss: Yea floss with threads so fine you can't call them candy floss anymore. And they don't quite feel like cotton too. Some people thought them so magical that they named it fairy floss. It is somewhat like that Chinese thread-like sweet snack also known as dragon beard. Fairy floss is however, much lighter than dragon beard. More delicate, more wispy. It disappears fast too. It's easy to be so caught up with the subtle lightness that you might just finish the whole pack before you know it. I was lucky enough to be given a pack by my lovely boss and I'm slowly savouring it. My brother and sister loves it. They've been asking me for it. I ration some to them everyday :DApparently you can find it at Jone's the Grocer up on Dempsey Road. Just look out for Pariya Pashmak Persian Fairy Floss. The one I tried was vanilla flavoured. I read that there's chocolate and pistachio too. How exciting. I might have to get more, once this stash disappears.I was curious as to how fairy floss was made and I googled it. Didn't get a definite answer but it might be made using icing sugar instead of sugar crystals - thus the lighter mouthfeel?These are great for decorating desserts as well. Don't they look so much like threads? Sugary threads of vanilla delight...How yummy...and ethereal at the same time. Pies I have had a craving for pies every since I caught that Tim Burton movie.You should know which one I'm talking about.Yes, the one with the super talented Johnny Depp.Sweeney Todd, Mrs. Lovett and her meat pies.Not just any meat pies mind you. Human meat pies.But rest assured, my craving stops at meat pies, no further than that. NO further than chicken, beef or even mutton. I'm no cannibal and besides who in the world sells human meat pies these days?If you're short on meat, heck, use potatoes or peas! Okay, I'm just saying. It probably won't taste any better than meat for sure. Okay enough about pie fillings. Let's get down to the real deal.Solid meat pies. Where are they?My dearest sis and I were really glad when Nora, the lovely lady who owns a certain famous pink cafe (come on, you know which one! I don't need to say it!) made us some meat pies.And it's true when I say I've been craving for meat pies. I seldom eat pies, and it's not because I don't want to but rather, good ones are hard to come by, especially in Singapore. Okay maybe sweet dessert pies are more common. But meat pies, real good meat pies are a dime in a dozen.Anyway Nora's pies are homely and really yummy. It was really sweet of her to bake me pies. I love chatting with her. Our conversations are far from boring and even though she's more senior (around my mum's age I think. not that it matters!). She's really youthful and it helps that we share a common interest - baking! I should learn how to bake these pies of hers.Here's one of her chicken pies:Yep, delibrately ate half so I could show you the insides! See, all chicken! No suspicious filling whatsoever *winks*When it comes to pies, sometimes beef is better. I like chicken but I think it's partly the thick chunks of beef that always get to me. I like my meat and beef just feels more hearty and solid. Or maybe it's just a personal preference. That's why I always prefer beef stew to chicken stew!So here's an inside look at the beef one:Yummy ain't it?There's also something that's downright rustic about these pies that make me like them so much. They're not over-the-top and yet they're not too delicate. Think home-made pies that your grannie or mum would make.The crust is really good too. I like the shortcrust kind. I never understood pies that use puff pastry. Hmmm.. again, it's my personal preference.Now my sis is bugging me to go hunt for all the places that sell really good and homely pies.I shall perhaps make that my next quest.Bring on the recommendations I say :D Rat-a-tat-tat Those of you who are aware of the Chinese Zodiac and the lunar calendar would know that this year is the year of the rat.Yes, that's right, the same rodent whose celebrity status shot up last year as kids and adults alike lapped up the delicious animation Ratatouille as if it was the best stew ever.And it so happens that I am a rat. Yes siree. I'm one of those...those pesky creatures who raid your garbage cans, and of course, I love cheese. But I'm smart enough not to fall for those silly mouse-traps.Ah-ha, so now you know, I'm actually a rat blogger.Hey, don't give me that look of disbelief. If a rat can be a chef and run his own French restaurant, why can't I have a blog of my own?Aren't you so biased! So what if Remy's now a Hollywood superstar. Heck, I can have what he's having. He's just lucky!Okay, so maybe I'm going cuckoo. Or maybe I'm just so fascinated by these rat pastries:Yep, aren't they super cute? They're also edible. Which is a pity. I just want to keep them forever. My fellow rat cookie friends.By the way, I wasn't kidding when I said I am a rat. It's just that hmmm I don't have whiskers, I don't have a tail and unlike your typical neighourhood rat, I'm not small... no no no... I'm tall, quite tall. All 1.7m of it. So maybe if I'm a rat, I'll probably represent my town in rat basketball. Hmmm.... and I'll be the most popular rat because I can reach that top cupboard - ya ya, I know where you all hide your goodies. All those delicious chocolate chip cookies, Tim Tams, jelly beans and Pringles... Don't you pretend!Ha, I see that, I see you rolling your eyes! Okay, maybe I can never be a real rat. But it's okay. I think I'm glad I'm human. But it won't hurt to be a cute rat, not unlike this cute little cookie:Let's give him a name shall we? Hmmm... Mr. Cat.Haha. that'll be really funny. No, that's not funny. That's lame.How about Mr. Snook. Yes that fits better.So about Mr. Snook - you see... some baker (from a stall at Old Airport Road I think!) was feeling creative and decided to create Mr. Snook and his merry friends. Then my neighbour (she lives next block) was so sweet and she bought a box of them rat friends and gave it to us.My mum used to babysit her grandson Timmy.Ah Timmy's one adorable child. Very creative and very smart. He's now 8. He likes to draw as well. And so when we were busy eating up Mr. Snook's friends, Timmy decided to draw a portrait.And here it is:A portrait of Mr. Snook. Okay, it doesn't look much. But hey it's pretty accurate. Wait till you put Mr. Snook next to his 2D likeness:Not bad eh? Okay perhaps the nose could have been pointier. But hey, it's pretty good!Haha... and I was that much amused. So amused that I had to take photos.I wish I had the time and patience to make cute goodies like these.Maybe I should try it out. When I have time. Oh by the way these rats were stuffed with pineapple paste. Yep, they were rat versions of your typical pineapple tarts.In case you were also wondering.... yes, Mr. Snook and his friends are dead. They went to pastry heaven.Timmy ate them all....hahaha... okay I lied. Not all... But he did eat Mr. Snook.Oh well, at least I have this blog post to remember him by....R.I.P Mr. Snook. Veggie Soup Mix I love colours. I'm a colourful person. I think colours make the world go round. I heard that dogs don't have colour vision, that their world is black and white.I cannot imagine living in my world in black and white. There won't be enough omph! Haha... or perhaps it's just my need for vibrancy.I know my previous post was also about colour, or the lack thereof? Well black's also a colour ain't it? Black's good but hey, colours rock my world as well. So likewise, I'm attracted to colourful foods. Think fuschia pink dragon fruit, deep orange mangoes, golden kiwis... The list continues on.One of my 'obsessions' is food hunting - nothing you don't already know. I can spend hours at the supermarket scouring every shelf for new and exciting foods and ingredients.Bob's Red Mill is one of my favourite brands and I love checking out their nutritious and healthy offerings. I like their 10-grain hot cereal, it's really packed with good stuff.Lately I've been eating their Veggie Soup Mix. It's perfect for days when you have nothing edible at home or are just too lazy to cook.All you do is to put some in a pot with water, give it a boil and ta-dah - a nutritious delightful soup. Okay it's not really your typical soup. It's more like a grains and lentils soup. These colourful 'beads-like' bits look simple but hey, they pack a punch:Maybe I am a health freak or maybe I just like to know that I am feeding my body well. But then again, I do like to indulge in my desserts. Which reminds me, I have a great lemon poppy seed cake recipe to share with you all. I'll post it up soon. Till then! Black is good Black is beautiful...ain't it notWomen love it because it gives a slimming effect. Every lass has their perfect little black dress.Kohl eyeliner's in the rage because smokey eyes are just oh-so-seductively appealing...So is black only so well loved in the fashion world? I would think it so, because I know most people would think twice before putting into their mouths something as black as the deepest shade of charcoal.Ask yourself - are you someone who think of black as a dirty colour, when it comes to food?Think squid ink pasta, think buah keluak... and I'm sure you know what I mean.Somehow the age-old saying of 'don't judge a book by its cover' just comes into my mind.Nah, I'm not preaching about the love of black foods, I'm just advocating equality! :)I think it's best not to get too judgemental over the appearance of that black or grey coloured food. More often than not, most of it tastes better than you think. Perhaps its about retuning your colour radar. Don't be so scared when you see something as stark as black.Trust me, it's for the best. Just like how I really adore my black foods like squid ink pasta, buah keluak and most recently black sesame.This black sesame spread that I found some time ago in Takashimaya might be the next best thing after nutella. This organic spread is mixed with organic honey and tastes really great on crackers. It has this nice balance of flavour - the sweetness from the honey complements that toasty hint that envelopes the black sesame. Not very complex but not that easy, that's what I'd describe the spread. I really love it.The entire bottle's gone now and I really am craving for some right now. Because it was sold to me at one of the makeshift stalls at Takashimaya which is not longer there, I can't seem to find it. But there's an address on the bottle (somewhere in River Valley) so I might just go down soon. If you know where else convenient that sells it, do let me know! :) Pistachio Cocoa Nibs Cookies How big a chocolate fan are you?If you love chocolate as much as I do, then I'm sure you would have thought about how pure chocolate tastes like. When I mean pure, I mean straight from the source. You know, the cocoa beans from the glorious cocoa fruit.The last time I saw a real cocoa fruit was eons ago. I was at a zoo or a park and they had actual cocoa fruits. The guide opened one up and boy oh boy, you can really smell the euphoric scent. Well it's pure euphoria to me of course, because I love chocolate.So imagine my excitement when I got a box of unopened Scharffen Berger cocoa nibs from my boss. She thought I would probably put it to good use in my baked goods. So that's what I did! At the risk of sounding totally nuts, I'd say that it's the first time I've ever seen and used pure cocoa nibs and that box was like pure gold to me.Okay, yes I like to exaggerate, so sue me :DBut seriously, I've only ever tasted cocoa nibs in chocolate bars. It was really cool to actually have actual cocoa nibs to play with. So I got down to googling recipes that used cocoa nibs. There were a few, and most of them involved nuts, and cookies. That was perfect because I love nuts. I mean, how can a nutty person like me not love nuts? But that's another story.In the end, I decided to use this Pistachio Cocoa Nibs Cookies recipe from Tartelette.I was rather delighted to be finally baking again after so long. I'm sure you've noticed how my recent posts never have any new recipes or baking endeavours. No, it's not that I've lost my baking 'touch'. haha, go