Showing posts with label homemade. Show all posts
Showing posts with label homemade. Show all posts

Paper Crane @ Waterloo Street: Cafe Food with Soul

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Labels: , , , , , , , , · Posted by Sihan at

If ever I had plans to set up a cafe, Paper Crane would be a visionary example of what would manifest. A hole-in-the-wall located within the premises of Singapore Council of Women's Organisations; the vibes are straightforwardly bright and sparky, almost as simple as the menu layout which remains as chalkboard writings sprawled across blackboards; greeting visitors once they step into its cozy premises. If you must know, the cafe is co-owned by ex-magazine editor and her partner, a big burly Canadian with a teddy-bear like persona, who trained in Le Cordon Bleu College of Culinary Arts and previously worked the stoves at Wild Honey - with such food credentials at bay and a certain anti-establishment act put in place; you know that quality and price of the food will be un-debatable.

It took me a while, but I finally made my pilgrimage to the quaint little 40-seated cafe touting a lean, mean Fried Chicken dish that was highlighted recently on the Today newspaper. The Signature Buttermilk Fried Chicken ($15) served alongside UBO's homemade chilli and ajwar (roasted capsicum and eggplant) is a real winner. A sturdy cornmeal crust infused with a healthy dose of spices enrobes succulent chops, whilst the sprightly mannerism of my accompanying Citrus Sunshine Slacker from Evil Twin Brewing provides a fizzy finish.


Also on the menu are some really value for money deals, take for example their $10 specials which come with a free homemade coolant from 11am - 2pm daily. The Pesto Spaghetti with Mushrooms is a delightful tangle-weed of freshly made pesto evenly coating individual strands. Despite the dish needing just a wee bit more extra virgin olive oil to enhance the intensity of the sauce; admittedly you can't really complain since its a pretty decent meal for just 10 buckaroos.

At the end of the day, regardless of the finished product and its failure to evoke a 'life-changing' experience; the food at Paper Crane is a true reflection of our urges to involve ourselves in a bit of slow-cooking from time to time. Everything here is made from scratch, albeit with lots of love injected; so hold the comments and indulge in the unpretentious fare dished, as if you were in a friend's kitchen.


Paper Crane 
96 Waterloo Street
S(187967)
t: 6837 0836
w: https://www.facebook.com/papercranesg/

Operating Hours:
Mon - Sat: 11am - 10pm

{Cooking for 2}: Burger Nights

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Labels: , , , , , · Posted by Sihan at

The years have fleeted by since my last attempt at a recipe post. However, due a change of circumstances, cooking has become more a viable option for me due to my 'dietary restrictions' (preferences more likely), and in order to make ends meet, sometimes one has to pick up the ole' whisk and ladle and get down and dirty. 

In this edition of #SSkitchendisasters, S and I made our first attempt at our most critical subject, the ultimate burger, making everything from scratch in our tiny and insanely steamy kitchen. And this is what we came up with: Beef patty, caramelised onions, rocket, blue cheese sauce on homemade brioche buns. All this flanked by a side serve of chunky crisp spam fries and Sriracha mayonnaise. 

Raising our bottles of Aspall's Imperial Cider to our lips, we ate like kings, lavishing in all the love on the plates. Then we tucked into the Hokkaido Cheesecake that I had slaved over earlier and peace was restored. 

Recipe for the Brioche Burger buns are below in the case you want to go the extra mile in recreating your own Burger Night. Give it a go!


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Brioche Burger Buns
makes 12

2tsp (7g) Dried Yeast
1/3 cup (80ml) Warm Milk
2 Tbsp Caster Sugar
2 Cups Strong Plain Bread Flour
1/4 tsp Salt
3 eggs, lightly whisked
120g Butter, softened, cut into 2 cm pieces

1 egg yolk whisked with 2 tsp milk
1 tbsp sesame seeds

  1. Whisk together the dried yeast, warm milk and 1 tbsp caster sugar
  2. Set aside for 5 minutes till light and frothy
  3. Combine the flour, salt, remaining sugar in a mixing bowl and mix properly
  4. Pour in the yeast mixture with the flour mixture in a stand mixer with a dough hook. Mix well.
  5. Make a well and in the center and pour in the whisked eggs in the center. 
  6. Work the dough for 5 minutes at low speed till gluten develops.
  7. Incorporate the butter cubes slowly.
  8. Place the dough in a well oiled bowl. Cover and place in a draft free zone and allow to proof for 1.5hrs or till it double in size.
  9. Preheat the Oven to 190 Degrees Celsius.
  10. Divide the dough into 12 pieces (approx 50g each).
  11. Roll out and shape the dough on a floured surface and place on baking tray.
  12. Allow the dough to rise for 1hr or till double in size.
  13. Egg wash with yolk and milk mixture and sprinkle liberally with sesame seeds.
  14. Bake for 15 minutes till golden brown and a tapping on the bottom of the bun reveals a hollow sound
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P.S. there might be new in the pipelines soon about baking classes held by your truly. So stay tuned for finalised plans! 

Till then. Happy Hump Day Folks!
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