Under the Sea
Under the Sea... in search of a treasure trove
Mothers Day. Another money trapping device? Mostly for the chinese eateries scattered throughout our tiny island as children scuttle around in display of filial piety. On the contrary, mothers day held much more meaning than it's superficial value as a festival for busy, money spinning children to shower gifts and affection upon their mothers; it is a day to celebrate God's gifts to us, children... our Mothers.
Perhaps the ear-stinging sermon in the morning did work its wonders in softening the hearts of many out in the audience. Floating thoughts of 'evil' children who shoved insults at their parents behind their backs, who greet their computers before greeting their parents upon reaching home, were thick in the air above. Some of them were true, still we live oblivious to the implications of our actions. Blind to the truth that obedience is a quality demanded by God.
That aside, the family decided to have dinner together at the Barnacles at Rasa sentosa after a fervid recommendation from Da yi zhang. so a reservation for 13 pax it was...
Food wise, the barnacles guarantees a fresh catch of seafood with every order. And sure enough, the ying yang ($22) was a delight with the succulent prawns lightly tossed in creamy dressing still holding a light crystal quality crunch. The 1/2 Dozen oysters ($28) were lovely, but not as fleshy as I hoped they would be. (tasmania.. here i come!) . Most were in bliss at the mention of the Foie Gras with Passion fruit coulis ($26), pity I had no tolerance for the buttery rich liver. Still a worth a try for the many self-acclaimed fans out there. Worth mentioning are the Tenderlion Rossini ($45) and the Chef's Mixed Grill ($38) which I stole a peep at from the other end of the table. With top quality beef used, The true flavor of the meat shone thru, only to be heighted by the side serving of peppered cognac sauce. Heavenly.
Velda and I shared an order of Ravioli and Lobster ($36) and the mixed seafood skewer ($36). The former was excellent, a giant Boston lobster crowning a bed of ravioli filled with goats cheese. served with sauteed truffled mushrooms and a tomato dressing. This was a perfect mix of flavors, a little on the heavy side, but still good nonetheless. The mixed seafood skewer consisted of tiger prawns, barramundi and salmon grilled on a skewer served with stewed courgettes and zucchini. Did i mention that the seafood is gorgeously fresh? matched with the smokey flavors inherited from the grill, I ate speechlessly.
Here I shall leave for Australia (be gone for 6 weeks) with final words ' with unconditional love from them, we should return them with unconditional esteem and care.'
Happy Mothers' Day to all mothers around the world.
Barnacles Restaurant and Bar
101 Siloso Road
Rasa Sentosa Resort Singapore
Tel: 6371 2930
When in doubt, follow your gut
When in doubt, follow your gut
To celebrate his quick recovery, we took him on an excursion to the hustle and bustle around the arab street region. Afraid that the vivid colors would jolt a sudden repurcussion in him, we took extra precaution. Fortunately, the little one embraced the painted walls and mosiacs of colors so well. So proud of him...
All these for just $7.80. Come on.. you probably can't find such good value anywhere else! Throw that notion of visiting Forlino out of the window and head down to this shophouse cafe instead!
B Bakery at Bussorah street.
Gazing around the room, looks of satisfaction were seen everywhere. The grilled vegetables with hummus plate and smoked duck salad with pomenegrate dressing stole my gaze. Perhaps I would drop by for a meal instead next time. Shall hold on to this though till my next visit.
B Bakery
15 Bussorah Street
Tel: 6293 9010
Zac's Cafe
17 Jalan Pinang
Tel: 6295 1816
again we bid our farewells
Just for the TWDers who dropped by for this week's dose of Tiramisu Cake. I apologise for the lack of pictorial features, none in fact. Though I did try out the recipe and served it as a happy ending to my parmesan mustard pork chops and sage crusted potatos, my poor camera just wasn't around the capture the moment with me. It was ill again, had to send it to the doctors. *sigh*
On hindsight, the Tiramisu was spectacular, the yellow cake playing perfect host to the drunken spirited party of alcohols and adrenaline junkies (coffee!). The mascarpone filling, a perfect consistency that lived up to my expectations. For my version, I made it in clear acrylic cups that allowed the sloshing patterns of the drenched sponge and the biege fillings to shine through. Decorated with a bold dash of cocoa powder and plump strawberries.. these were all ready to take over the world. Well.. let's start from the boyfriend's stomach first. BINGO! he had TWO! hehe. Thanks Megan for choosing this fantastic recipe! Visit her blog for the recipe.
Now I've just got to figure out what to do with the remainder mascarpone cheese. Any suggestions?
at the foothills of all these mysterious things
At the foothills of all these mysterious things...
Time slips thru our fingertips, like the smooth sand grains of an hour glass tipped over. With each passing day, it keeps us guessing whether the sun would shine mercilessly perforating the thin cloud cover or whether a heavy sky of grey sheets would hang over head. Today, the latter has been chosen.
The week constituted of a mish-mash of events put together in a jigsaw puzzle that appeared to harmonious apart from the gaps of sadness that filled the holes otherwise. Lunch at Uluru was an enjoyable event, not of epicurean significance, though it did have a certain 'economical' sense to it. To all those contemplating the venue, give the $15 weekday set lunch (2 course) a shot. The roast beef sandwich I had was without a doubt one of the best I've ever had. Accompanied by thick 'steak' fries and a rocket salad, it was delectable. The focaccia bread, mustard mayonnaise spread and medium done beef slices came together with the precision of a well intergrated orchestra. On a seperate note, the mud pie (pictured above) that came along with the boyfriend's 3 course set meal was a surprise too. With differing contrasts btw the layers, my tummy did a mini sommersault. Crisp praline, with rich ganache and a lighter chocoalte mousse and chocolate cake layers. Mmm.
Sunday came and went. Tim Sum with the folks and the India inspired cousin at Prima Revolving tower. Some should oil the turning plate, the muted jerks send jolts down my spine...
Then it was off to view the cats. Darn, makes me want to own a kitty cat too. With those agile performers bouncing off the wall, licking their whiskers and manevering the thin aisles, it was all an entirely enjoyable experience.
Weston's Organic Cider is the best drink ever invented. Period.
TWD: my therepeutic treat
TWD: my therepeutic treat
Thanks Kim of Scumptious Photography for picking this week's recipe. Sorry for being a bad girl though, spied on the left over vanilla shortbread dough in the freezer and decided to use that instead of mixing up a new batch. Lazy, yes I know. But mind you, we're talking about the afternoon 3 hours after my last paper! The flambed bananas in rum were a lovely touch of intensity to the entire sweet deal. Halving the recipe, I made mine in 2 four inch tarlet trays instead of the 9 inch; skipped the heavy white frosting and went for a showering of white chocolate shavings, still adhering to the black tie dress code.
And with this sweet ending, may new beginnings pave their way.
Pear and Hazelnut Tart
Build me up buttercup
Cause all you need on a dreary monday is a decadance of colors.
A nutty spectacle of intoxicatingly sweet roasted pears and hazelnut cake batter. A celebration of the humble packham pear, a slow ripening variety of pear which becomes slightly soft and deliciously juicy when it reaches it's primal shade of glorius yellow. It certainly was a joy for afternoon teas and late night snack; warmed to a kicking revival in the oven.
On a seperate note, I apologise for my less than eloquent posts these days. Been experiencing a mighty bout of word constipation lately. Blame it on the exams. Catching up with notes on Mao Zedong and the cultural revolution and even UAV navigation systems ain't doing anything good for the articulate (but now, more strangled) mind. Can't wait for the refresher trip down under. My brain could probably use a good unclogging. Images of the red rock in all it's solitary glory, miles and miles of untouched landscape, beautifully lonely beaches and Gordon Ramsey at the Good Food and Wine Festival makes me just want to shout out loud!
Till then... forlino, cats the musical and beer fest...
Pear and Hazelnut Tart
recipe adapted from Donna Hay
90g butter, softened
1/2 cup brown sugar
2 eggs
1 cup hazelnut meal ( can be sub. with almond meal)
1/4 cup plain flour
1/4 tsp baking powder
2 tsp finely grated lemon rind
2 Packham's pears, peeled, cored and quartered
1/2 cup brown sugar, extra
raw sugar, for sprinkling
Preheat the oven to 360 degrees celsius. Place the butter and sugar in the bowl of a food processor and process till combined. Add eggs, hazelnut meal, flour, baking powder and lemon rind and process till combined. Spoon mixture into a lightly greased 9.5 cm x 33cm loose bottom fluted tart tin. Place the pears and extra brown sugar in a large bowl and toss around to coat. Press the pears into the tart mixture and bake for 35-40mins. Sprinkle with raw sugar and allow to cool with tin. Serve with double cream.
Chai Cake
The Cake Slice: Chai Cake with Honey Ginger Cream
Chai Cake with Honey Ginger Cream
From Sky High:Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
Ingredients:
1 and 1/3 cups of milk
6 chai tea bags, without added sweetner, such as Tazo
4 whole eggs
2 egg yolks
2 teaspoons of vanilla extract
2 and 3/4 cups of cake flour*
2 cups of sugar
4 and 1/2 teaspoons of baking powder
3/4 teaspoons of ground cinnamon
1/2 teaspoon of ground cardamom**
1/2 teaspoon of salt
8 ounces of unsalted butter at room temp.
[*1 cup of cake flour is equal to 3/4 cup of all purpose flour plus 2 tablespoons of cornstarch.]
[**Cardamom substitute is an equal amount of brown cardamom OR equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon]
Method:
1) Preheat the oven to 350 Degrees F. Grease the bottom ans sides of the pans and line with parchment paper. Grease the paper as well.
2) In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.
3) In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.
4) Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed. Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.
5) Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes.Remove cakes from pans and peel off parchment paper. Cool completely.
6) To assemble the cake place one layer flat side down a serving plate and top with 2/3 cup of icing. Spread to the edge and repeat with second layer. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles.
Honey Ginger Cream
Ingredients:
2 and 1/2 cups of confectioners sugar
6 ounces of cream cheese at room temp.
6 tablespoons of unsalted butter at room temp.
1/2 cup of honey (any kind as long as liquid)
1/2 teaspoon of fresh grated ginger
Method:
Place all the ingredients in a food processor. Pulse to blend together, then scrape the sides of the bowl and pulse until smooth.
Coffee Cakes
A Visit to the Old Classics
It's 3 o'clock in the afternoon - and I need something sweet. The tenacious cravings in me growing larger by the minute. I cut myself a slice of scalloped chocolate pecan strip, drip a tea bag into my mug and then retreat to the corner of the room with my stash.
sometimes all it takes is an old fashioned sweet treat to appease those nagging cravings.
When it comes to desserts, "homey" sweets tops my list. Think along the lines of toasted coconut, rustic tarts and buttery streusel scattered everywhere... *ahhh*
My new discovery which happened to be an age old classic made popular in the 1940s and '50s is the yeasted coffee cake. These yeast-based cakes (using yeast as a leavening agent instead of the usual baking powder) are made with dough rich in eggs and butter . They were usually filled with cinammon, nuts, raisins and dried fruits and topped off with irresistibly heart-arresting butter clad streusel crumbs.
My first attempt inspired by Carole Walter, is a scalloped chocolate pecan strip. Essentially a yeasted cake with chocolate filling and toasted pecans made for a pleasant surprise. Finished off with a simple vanilla glaze, it certainly left me a bit bedazzled.
Yeast has officially become my best friend.
And on top of that, I'm in love with yeasted coffee cakes. The aroma of fresh bread, interrupted with a spongy rich cake texture within and crispy bits throughout. What more can you ask for?
Just a bit of human touch
All it needs is some human touch
Date: 050409 (Sunday)
Venue: Da-yi-ma's House
Event: Jonathan's Birthday
Dress code: It's a mad house. dress appropriately...
finally, a non food-related post on the blog. Guess the blog is just a little ill-stricken from four-seasonal feastings. Takes a little family maniac to remedy!
After our sumptious dinner(no photos to boot). Photo-taking with the birthday boy commenced. Now, this process can be just a little chaotic when you have missing people, upset little girls and flashing lights. Wonder what's all that about? take a look...
Yes, the flashing lights. Where were they from?
.
.
.
.
ah-ha! The culprit!
Er-yi in an attempt to make the world a better place by shining a light on the faces caught in the darkened spots of the photo. Hilarious!!!
"Cousins!" the role call for the little ones who instinctively crawl into place without much herding needed. Apparently, we have greatly reduced in strength with the elder ones spread over the world. Ben kor kor in Dubai, Velda in India and Kor in Melbourne (out in the wilderness somewhere). You were missed!!! Meanwhile, we've got the other halves to replace you guys in the shot!
oh Duke-y!!! Alright, that was a random call. But isn't he sweet when he's asleep...
Call it a clan, call it a network, call it a tribe, call it a family: Whatever you call it, whoever you are, you need one.
-- Jane Howard
