Otto
Labels:
desserts,
food,
restaurants
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As soon as we put our first foot into the ristorante, all anxiety melted away. "Seats for two please. We've got no reservations," I said in my coyest voice. The maître d', decked in his smartest suit complete with immaculate composure leaned forward and swung his burly arm to the side, "certainly. This way please."
A feeling of joy and immense excitment for the adventure unfolding before my eyes filled me up. Breathing the affluent air, I was thrilled to see the chains of shiny reflective surfaces rippling seductively across the windows and the deep, private feel of the room. Gray cushioned chairs lined with vivid red dashes sprawled the the theatre. My eyes swept across the clean white linen on the tabletops, my gaze interrupted by the occasional glitter of cutlery and glass. And as we were led to one of the tables that edged against the window revealing the expanse of the courtyard. I put my hand on the band of metal, appreciating its cool smoothness. As I folded myself into the chair, we were presented with our menus followed by a quick explanation on the set lunch menu by the maître d'. I languidly took a sip of cool tap water which I had specially requested from the frosted goblets to calm my nerves and perused the menu.
Our appetisers appeared almost as if a circus act had come to town. With one waiter re-adjusting the locality of the other plates on the table and one more positioning the fresh plates on the white linen. I had the Beef Carpaccio with mushroom salad and parmesan cheese shavings whilst Babe had the Sauteed baby neck clam and green zucchini in white wine sauce. A mount of greens bordered by thinly sliced beef greeted by hungry stare. The sprinkling of white sheets of parmesan and funghi adding to the glamor of the entire affair. The dish in all was hearty in portions with the lemon and dill dressing of the salad offsetting the heaviness of its settings. The touch of saltiness from the parmesan a welcome flavor to the mad party.
and while it was all cleared away, the clean plates stained by juices we had failed to lick up, the maître d' turns and catches my eye. "the bone a little too hard for you, miss?", as he eyes the lonely bone sitting on top my plate, his accent chillingly lights up the room again, the twinkle in his eyes unmistakably mischievous. "Most definitely sir," I whispered huskily. Must have been the wine...
Otto ristorante offers a weekly change in lunch sets at a nominal fee of $38+. I would like to think that these depend a little more on seasonal ingredients, but with the influx of fresh ingredients to the ports of Singapore all year round, I highly doubt so. Still, it is clear that the restaurant rarely disappoints in terms of its choices.
Otto Ristorante
Tel: 6227 6819
Website: http://www.ottoristorante.com.sg/
Brown-Butter Blondies
The Blonde Bombshell in my kitchen
Standing up from my seat behind the threatening landslide of display boxes and freshly baked goodies. I was met by the inquisitive eyes of a young girl, her eyes running over the creases on my laced blouse.
"Almost like brownies, but without the chocolate," I replied. An uneasy smile concealing my own confusion spreads across my face.
"I'll take one then," she said, her hand instantly reaching out for her wallet deep within the realms of her overflowing shoulder bag.
For a whole night ( 5 hours to be exact), Claire and I stood faithfully beside our stall at the Joint Hall Carnival braving the humidity of the night and the occasional passing glances and excited chants that proved to be nothing more than a fleeting sign of interest as the young sauntered by. Ever bit the better saleswoman than I am, Claire tried her best at pushing for sales, urging the curious onlookers into purchasing some of our goodies. Which were namely an assortment of mini-cupcakes and a bell jar of blondies from me as well as a whole range of different flavored cream puffs plus Rocky Road Brownies and a devilicious cookie aptly named 'Lots of Stuff Soft Chocolate Fudge Cookie' by Claire.
at the end of the night, though the returns were anything but spectacular, we were more than glad that it was all over. Perhaps because of the fatigues levels creeping up. *shrugs*. Yet.. still another bake sale to add to my accolades. and a good experience not to say the least.
Returning to the topic of the hot blonde bombshell in my kitchen, Blondies aren't actually brownies sans the chocolate; in fact, they are a whole category on its own with its personal deliciousnes and personality. Blondies depend on brown sugar for its distinctive molasses flavor. Chewy, rich, and flavorful, blondies are an indulgent dessert that are hard to resist when made right of course.
so here's sharing with you a recipe adapted from Martha Stewart's Cookies!
this recipe involves browning the butter, which allows it to take on a more delicious subtly nutty flavor and aroma. But to keep an eye on it, cause this bombshell may actually burn on the stove... Don't say i didn't warn you.
Brown-butter Blondies
with blueberries, pecans and white chocolate chunks.
1 1/4 cups unsalted butter, plus more for the pan
2 1/4 cups all purpose flour, plus more for the pan
1 1/2 tsp baking powder
1 1/2 tsp salt
2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 tsp pure vanilla extract
2 ounces chopped white chocolate
2 ounces coarsely chopped pecans
1/2 pint blueberries
- Preheat the oven to 180 degrees celcious (350 farenheit). Butter a 9 by 13 inch baking pan. Line bottom of pan with parchment; butter and flour parchment.
- In a saucepan over medium heat, cook butter until it turns golden brown; remove from heat and let cool. Whisk together flour, baking powder and salt.
- In a bowl of an electric mixer, combine browned butter and both sugars and stir with a spoon till combined. Attach bowl to mixer and add eggs. Using paddle attachment, beat on medium-high speed until light and fluffy, about 3 mins. Add in vanilla and beat to combine. Mix until thoroughly combines and pour into prepared pans.
- Sprinkle the pecans, white chocolate chunks and blueberries evenly over the cake mixture. Bake until cake tester comes out clean, 35-40 mins (do not overbake!). Transfer to wire rack to cool completely and peel off parchment and cut into desired shapes. Blondies can be stored in airtight containers at room temperature for up to 3 days.
Love
Labels:
lyrics
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Written and Performed by Chris Cendana
My eyes are hypnotized and mesmorized by yours
My skin tingles with hair-colored icicles
From the moment you opened my door
My heart cries mercy when you talk to me
To give me the daily news
My tongue hits freeze and I cant speak
To say what I want from you
(Chorus)I want love, love, love
I want love and more love
I cannot deny my silent desire
I want love, love, love
My teeth cant hide away and hibernate from you
My mind cant concentrate on anything else in the room
My soul perspires and my voice gets higher each time I try to speak
If Santa came by once more in July, my half-Christmas wish would be
I want love, love, love
I want love and more love
I cannot deny what I feel inside
I want love, love, love
I can dream of us on a beach
Or sailing on a light blue sea
You might have to leave your heart with me'
Cause I feel I think I need
I want love, love, love
I want love and more love
I cannot deny this beautiful sight
I want love, love, love
I want love, love, love
I want love, love, love
Copyright 2009 Chris Cendana
Southern Coconut Cake
Labels:
cakes,
events,
recipes,
the cake slice
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The Cake Slice Bakers presents
...
The February Recipe as voted by members of the cake panel was the Southern Coconut Cake. I was delighted to have this to serve as my springboard as my comeback cake ever since my disappearance in the scene for the last two months. (much to the others disgruntle apparently, that I have no comments on; *ouch* though; the sores still hurt just a little). Since I was someone who would chose rustic over fancy-smanshy, this was perfect for me.
The cake came together easily, (i chose to bake a smaller version of 6 inches) and apart from the minor mishap that occured whilst removing the first layer of cake from the pan, all was at ease. The incident which saw the loss of one mishappen layer that tore to shreds in the midst resulted in a less than 'sky-high' cake..
Nibbling bits from the ruined cake, I was delighted by the subtle flavoring of the coconut within. The frosting on the other hand, was a slight hassle since it involved combining italian meringue with cream cheese. I added a tinge of lemon essence for that extra sour refreshing tinge to the otherwise sweet confection.
To sum it all up, the entire dessert was a God sent. A perfect combination of crunchy toasted shredded coconut, refreshing tangy cream cheese frosting and moist coconut white cake. Whats more proving than orders for 3 similar cakes in a week? *smilez*
Southern Coconut Cake
Makes an 8-inch triple layer cake
For the cake:
5 large egg whites
½ cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour*
2 and 1/3 cup sugar
4 ½ teaspoons of baking powder
½ teaspoon of salt
2 sticks of unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 ½ cups of sweetened flaked coconut for garnishing cake
- Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle.
- Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.
- In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients well in order to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.
- Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.
- Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the cakes out and place on a wire rack to cool completely.
- To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of the buttercream frosting. Spread it evenly all the way to edge of the cake. Then sprinkle ½ cup of shredded coconut on top. Add the second layer and repeat the process. Top with the final layer of cake and frost the top and sides of the cake.
Place the remaining 1 ½ cups shredded coconut on a large baking tray. Pick up the cake and hold it on the palm of one hand over the tray. Using the other hand scoop up the coconut and press it to the sides of the cake. Continue with this process until the sides of the cake are covered. Set the cake on a serving plate and sprinkle any remaining coconut on top of cake. Chill cake for at least one hour to allow frosting to firm up a bit.
Cream cheese buttercream frosting
12 ounces of cream cheese* slightly chilled
1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature
1 cup of confectioners sugar, sifted after measuring
2 teaspoons of granulated sugar
¼ cup of water
3 egg whites
- Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside at room temperature while buttercream is made.
- Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.
- Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not to pour onto the beaters, it may splash. When all the syrup is incorporated, raise the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.
- With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.
Some kind of wonderful..
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and as promised. A peek into my 2 days of valentines'. 2 days of soft reminder that he is and has always been there for me.
'Some people may require coffee to start their day.. but my day would never start without hearing your voice and a kiss...'
so early morning, it was off to East Coast Park after a terribly exhilarating miss of our boat to st. john's (better luck next time!); all these done with sluggish footsteps and tiny whimpers of fatigue. Yet, in each other's presence, all was restored. Brunch was served up from our flashy red picnic basket. Shepherd's Pie which I had prepared even earlier that morning, chicken cheese sausages and a box of black grapes hailing from capetown. For that tiny space in time, life never seemed so simple before. With the wind billowing along the ungamingly straight coastline, hands clasped around the warm tray whilst dipping our spoons into the dish almost a little too eagerly, loving gazes exchanged occasionally... I wish I could do this everyday.
yep.. YOU orite.. =D
and finally.. a movie marathon! Slumdog Millionaire @ amk followed by Valkyrie @ Vivo. For me, I enjoyed Slumdog more. A potrayal of the humble and almost unimaginable living conditions of the Indian Slums, Slumdog strikes its viewers hard and fast with vibrant pictures and loud backgrounds sounds of the life of a slumdog. Racial Riots, Child abuse, Political Struggle and Social Imbalance are the highlights of the film. Educational and nonetheless romantic in a different sort of way.
some shots taken from the roof of Vivocity whilst finishing up the second portion of our picnic food. Now.. talk about budgeted valentines' day!
'I promise I would love you with all I have. Ever.'
-Babe-
The next day...
Tuanqi's special V-day outing @ Botanical Gardens!
I'll just leave you with the photos...
finally.. a group shot! A major thanks to everyone for coming and to Ruth for preparing the lovely refreshments for us!
A plate of Carrot Cake anyone?
all but a little green-eyed
Labels:
food,
restaurants
·
Orchidville New Forrest Restaurant
Orchidville's New Forrest Restaurant situated in the midst of an orchidville (DUH!) and an agrotechnology centre specialises in chinese cuisine with a bit of a spin on the classics. Having been invited for dinner by Zh's dad with his brother. My feelings of being compelled were exchanged for more pleasant waves later in the evening when I came to saw the location.
The rest of the dishes were just slightly over average with the better half of them almost 'forgettable'. But still, the location and ambience prove to be a major draw factor for most the crowds. Take into account that there was a company function going on in the room next to ours. Yes, so business was brisk. Still, I can't help but think of the improvements that could have been made thru a renovation and refurbishment of the dilapitated exterior patio; now boreing only the stains left by the partying crowds that once flooded the area.
If only...
10 Lorong Lada Hitam
Mandai Agrotechnology Park
Tel: 6552 7003
Valentines Day
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Cynical? yes indeed. Valentines Day hasn't exactly been on the top of my list of favourite holidays to celebrate. With the streets flooded with couples doused in syrup-ey mood for love, florists and restaurants holding the reins with their cut-throat prices, baskers with wicker baskets filled of individual stemmed roses pressurizing poor boyfriends to buy their lovely lady a stalk. All of it seems a little gimicky at this point. Perhaps I hadn't had a memorable Valentines day so to speak of, thus my grudges. But I pray that this year would show a glimmer of hope.
Meanwhile, here are some good deals and V-day present ideas that you could consider!
Check out With Love this Valentine for reasonable, almost too good to be true steals on flowers and flower bouquets!
With collection points from NTU and NUS, things couldn't get easier. and who wouldn't want a cute red bear like the one featured below.. awww.. it needs a home!read: and no babe, this is not a hint for you to get me flowers... you know I've always thought of them as useless burdens...
Next up, how about getting a box of decorated sugar cookies for your loved one. With lovely messages etched on its heart-shaped cookie; I'm sure that the recipient would swoon at this one. Followed by a hug thereafter. THink about it yar!
Last of all.. Oh please.. you wouldn't think I was gonna give up on advertising myself would you. hehe. Some sweet nothings for the dearest? Our special v-day exclusive cupcakes, personalised cupcakes and other cakes are still out for grabs. So do drop my website for a look!
So what you going to do this valentines' day?
a walk down memory lane
A trip down memory lane
My grandma was one of those ladies particularly talented in the art of cooking. Her kitchen would often be stirring with activity every single time I dropped by, filled with the pitter-patter steps of those with inquisitive noses. Grandma was often considered the queen of consultants when it boiled down to food matters and every family gathering at her place meant nothing less than a galore of mouthwatering dishes featured, set on top the lovely antique marble counters.
Like many women who had lived through the British colonisation period in Southeast Asia; my grandmother worked as a house keeper for a British family residing in Singapore at that time. Her gentle ways and generous hospitality towards the family gathered their respect; and in return they honed her cooking skills, adding many more western recipes to her culinary repetoire. English dessert recipes came as a revelation to her. And till this day, my mother still speaks fondly about my grandmother's rendition of sherry trifle and lemon meringue pie.
I still remember visiting the house one fine summers' day. The prevailing atmosphere in her kitchen was the tang of spice and rich butter carried in a mist of white air filled with flour dust. She and everything else were covered in fine particles, and when she loaded ingredients into a mixing bowl, her swift actions left a hole in the atmosphere where she had just been. Pinching and crimping the sides of the filled curry puffs, i relished in the opportunity to steal a bit of the piping hot fillings every time my grandma turned her back.
Memories aside, recently, I had chanced upon my grandma's vintage recipe book over at my auntie's house. Stashed away in the corner of the kitchen rack, the book had evidently bore the traces of old age, its cloth covered faces spotted with incandescent brown dots and the flowery fabric peeling slowly away from the sandy surface. The contents of the book revealed a surprising discovery.. handwritten recipes copied diligently by my grandma. All in English of course and in the most beautiful cursive writing I've ever seen. Organised sections of puddings, custards, and cakes were found with elusive recipes for christmas cakes, her most famous sherry trifle and many more. I was thrilled and excited at my find, but stumped with disappointment later when an innocent request to take over the vintage inheritance was denied by my aunt. i guess a little waiting would be no harm.
In the meantime, I took the liberty of baking a simple pandan bun bread for the family on a lovely late Friday. These bore a certain resemblence to those rows of soft buns sold in the neighbourhood shops during my mother's childhood days. Everyone, including my grandmother enjoyed it. All day long, a smile that stretched the length of the great walls spanned my heart as I thought of my grandmother happily munching on her buttered buns, recollections of the olden days in tow. That was the least I could do for her.
recipe adapted from Baking Cottage
Sweet Pandan Buns
Ingredients:
240g bread flour
60g plain flour
50g castor sugar
10g milk powder
2 tsp instant yeast
1/2 tsp pandan paste
1 egg
150g Milk
20g unsalted butter
5 g salt
Coarse sugar for sprinkling on top
Method:
Mix flour, castor sugar, milk powder and yeast till well blended.
Add milk, pandan paste and egg to form a dough.
Add in butter and salt and knead until dough is elastic and smooth.
Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
Divide dough into portions of 60 gm each. Shape into balls and leave it to rest for abt 10 mins. Roll out dough and shape as desired/wrap it with fillings.
Let it proof on lined or greased baking tray for another 50-60 mins or until dough is double in size.Apply egg wash (1 beaten egg) or milk on dough and sprinkle toppings as desired on it.
Bake dough at 180-190ºC for abt 12 mins or till lightly brown.
Where the horses roam...
Labels:
food,
restaurants
·
'oh give me a home, where the white horses roam...'
Wild exclaimations filled the Chrysler as we pulled up into the parking area. A joint parking lot for both Mimolette and Riders Cafe, the distance a vast difference from that featured on the HGW site. The two in clear sight of each other.
With the many large horses trotting around, their trainers in tow dressed in slacks and hardy helmets looking almost as fit as the horses themselves; it is no wonder that one would be fascinated at the settings. I myself was immersed in a landslide of thoughts and dreams as I starred out into the stables not far below from the cafe's patio.
Perhaps it would be another year before I see him again. I will miss his annoying little ways, his gaping look of concentration in the midst of gaming, his pestering bombardment questions regarding his girlfriend and many other strange habits. Strange how life can take you apart to so many different places, but still bring you back together in the end. Like footprints in the sand that never vanish.
I'm sure that someway or another, our lives will cross their paths soon. See you soon Kor!
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