28 February 2009

FRIANDS

Friands are healthy cakes made of almond meal and egg whites. There was a lot of leftover egg whites from baking kueh lapis during the lunar new year that I used them to make friands or angel cake.

Fruits are added to the cake which I usually used fresh raspberries when they are in season or canned blueberries. The recipe from Donna Hay is a good reference.


Ingredients : 125g butter, 1 cup almond meal, 1.5 cup icing sugar, 3/4 cup all purpose sifted flour, 1/2 tsp baking powder, 5 egg whites and 1/2 cup fruits.

Pre-heat oven to 180C. Place butter in a saucepan over low heat and cook until melted and a very light golden colour. Set aside.


Add egg whites to dry ingredients to combine



Lastly add in butter.





Spoon mixture into each tin and decorate fruits over the top. Bake for 15-20 mins or until golden  brown and springy to the touch but moist in the centre.

21 February 2009

MINISTRY OF FOOD

Ministry of Food, a Japanese Restaurant located in Marina Center is a trendy place.  The deco is modern and comfortable.

The antique corner.


Appetizer - California Handrolls


Tempura Hot Pot Set


The beef was tender and melt-in-the-mouth


Beef Hot-Pot


Omelette Udon


Sashimi Bento Set


Soft-shell crab & Shashimo Handrolls


Zaru Soba Set

18 February 2009

VEGETABLE CURRY


A lot of preparations when cooking this dish. By the time the dish was ready it well past dinner time which we had our meal at 8.30 pm.

Deep fried the tau-kwa till golden brown on all sides.
While the tau-kwa was frying, cut up and rinsed the vegetables (cabbage, long beans and lady fingers) to put aside.
Soak the tang-hoon till soft.
Prepare the rempah by pounding dried prawns, fresh red chillies, garlic, ginger, shallots, tumeric into paste.
Boil the vegetables in hot water till soft.
Fry rempah, 1 fresh chilly and lemon grass till fragrant and add in fresh milk and hot water.
Add in vegetables, tanghoon and seasoning to the boiling gravy.
Lastly add in the tau-kwa and cook for another 10 mins.

15 February 2009

SPRING ONION


Raw spring onions mix with hot oil and soya sauce make a delicious compliment for steam chicken.

14 February 2009

LIGHT FOOD


Due to heavy feasting during the festive seasons it is time to whip up healthy and light food. This carrot with onions salad tasted sweet and delicious by frying them in liver sausage oil over high fire.

Fry 1 liver sausage till crispy and cut into pieces. Use the oil to fry the vegetable on high heat till cooked. Sprinkle with mirin sauce before dishing up from the wok.

12 February 2009

GRAND SHANGHAI

Restaurants were doing a roaring business during the lunar new year, Grand Shanghai was no exception. We went for lunch during the 2nd day of the festive season and service was attentive and efficient. The standard of the food was good even though it was crowded.

Pickles was served


Followed by tossing of raw fish salad.



The fried eel skin was crispy fried and caramelised.


Lemon chicken tasted sweet & sourish - a good appetising dish


A plate of kai-lan with fresh oyster stir-fry in oyster sauce






Finished off with preserved bean-curd fried rice. Full of wok-hei and tasty.

09 February 2009

"CHAP GOH MEI"


At last the last meal signified the end of Lunar New Year. Great celebration on last day by another round of feasting at most households.

08 February 2009

SMOOTHNESS


Symbolic of smoothness and achieves whatever one desires

Leek stir fry with prawns and mushrooms.

03 February 2009

DESIRES


Braised pig hog symbolizes you get whatever you desire.

Wash the hog thoroughly and pluck out all the hair which usually not done properly. Marinate the meat with dark & light soya sauce, salt, sugar. Fry the meat with plenty of garlics (with skin on) and throw in cloves, cinnamon stick and aniseed to braise till tender. 

02 February 2009

PROSPER


This dish of braised dried mushrooms with dried oysters and scallops symbolizes wealth. Dried hair moss is the most important ingredient as it represents prosperity.

Soak mushrooms, oysters and scallops and save the water for stock. Boil a piece of medium-size ginger with oysters and scallops with the stock till soft. Coat mushrooms with a thin coat of cornflour and fry till fragrant. Add mushrooms & hair moss to the scallops and oysters to continue braising till mushrooms are soft. Before serving sprinkle a few drops of sesame oil.