SWENSEN2

To use up all the vouchers we proceeded to Swensen, this round at Terminal 2, at one of the weekends.  The place was crowded and quite a long queue but was ushered in after 20-min wait.

First thing on the table, after placing our order, was sliced crispy baguettes accompanied with butter.

BBQ burger with potatoe crisps, accompanying with mayonnaise.  The sliced pork was tender and juicy, full of smoky flavor.

Lasagna in spinach sauce with creamy mozzarella cheese topped with thin crispy potatoe strips.   Taste licking good and not chessy.

Health conscious DH chose panfried salmon with vegetables - Baby tomatoes and broccoli with mashed potatoes.  Vision does not justify taste.

Stewed mussels in tomatoes sauce.  The sauce was thick and full of tomatoes.   Finger-licking good and last drop was soaked up clean with baguettes.

Soft shell crab with pasta.   The sauce was not too thick and creamy but just enough to coat the pasta.  The crab was crispy with a slight tinge of salt.

Colt Tower - Chocolate ice-cream with bananas and whip cream

Caramel apple pie with ice-cream served hot in cast-iron pan

The pie was very sweet but the taste was balanced up with ice-cream and apples.

GRILL

We prepare simple and easy food on normal day due to my working schedule as I come home around 7pm.  By the time we settle down for dinner it usually past eight.   Normally dishes I cook are 1 veg, a fish or meat, a soup and a salad.  I will pamper my family on weekend, either dine out or prepare more elaborate meal.

2 slabs of spare ribs was prepared and consumed during the weekend.

Light and dark soya sauce
Salt & sugar
half cup orange sauce
2 tablespoons tomatoe sauce
1 tablespoon oyster sauce
2 tablespoon rice wine
1 tablespoon ginger juice
10 gloves of mashed garlic
squeeze of lemon juice or sweet plum sauce

Mix well and rub over meat. Leave to marinate and keep refrigerate till ready to grill.

When meat is cooked, brush honey over ribs and grill over high heat for 1 min.

CHERRY ALMOND CAKE

4 eggs
150g castor sugar
1/2 lemon grated rind
200g ground almonds
1 tspn baking powder
1 can cherries in syrup

Beat eggs until thick and frothy.  Gradually add the sugar lemon rind.   Continue beating for 2 mins. Combine ground almonds and baking powder.  Gradually sift half over egg mixture and incorporated at low speed.  When smooth incorporate the remaining almond mixture in the same way.  Transfer half of almond mixture to a greased and lined cake tin.

Drain the cherries.  Mix half can of cherries to the egg mixture, cover with the remaining almond mixture.  Then add the remaining cherries. Bake in oven for 1 hour.

Use up the balance cherry syrup to make jelly.   Boil the syrup with sugar and add in 2 leaves of gelatine.  Pour in the mould to set.

SHORT CUT

No short cut for delicious food!

Bought a packet of instant raspberry muffin mix from supermarket to save on labor and time.

Add in egg, baking powder and milk to the mix.

Puff up mighty high with heavenly smell of raspberry and expecting a delicious snacks.

Beautiful outcome with stunning effect but taste wise, a big question mark!

SWENSEN1

Swensen at Terminal 3 is high-end restaurant and offers unlimited helpings to the salad bar with order of set meal.

Colorful and appetizing

Tender and fresh

Unique dressing - Herbal salmon topped with pistachio sauce

Heavy course - Combo of grilled sausage, mutton and pork

Smoke chicken with vinegary sauce

Chunky aromatic kebab with salsa verde

Happy ending - Free vouchers for next meal

Next episode!!

SI SHEN TANG - (四 神 汤）

Si shen tang is a tonic soup that helps to improve appetite, especially in hot weather.

Ingredients : Porra cocos, wild yam (dioscorea), forex seeds, lotus seeds, yu zhu, dried longan and chicken breast

Boil soup for min 2.5 hrs.

HAINANESE FOOD

To eat authentic Hainanese food, Killiney Kopitiam at Liang Seah Street, is one of the places to go besides Chin Chin.

Chicken curry in thick coconut milk with accompaniment of roti prata

Popular Hainanese pork chop with tomatoes and onion instead of baked beans and fried potatoes.

Hainanese fried bee-hoon with pork, fish cakes, prawns and cabbage.  Full of wok-hei and on a sweet-side but compensated by the chilly sauce.

Not to be missed - french toast with fragrant rich kaya

Irresistable crispy butter toast filled with thick slabs of butter.

FISH & CO

Fish & Co has opened a branch at Terminal 3 which makes it convenient for those who live in the East without having to go down town.  The setup is spacious with comfortable soothing lights and the spacing of each table is far apart.  This gives lots of privacy.

A big bar counter

Sweet and refreshing Pina Cola

Thick sour cream and tangy chilly sauce

Started off with diluted Creme Chowder

Baked Salmon topped with yogurt

Yummy sambal - need more rice to sweep clean

Plain Jane salsa - disappointing

Gooey, creamy and tangy sauce - right partner

More a brownie than mousse cake - too compact and cold

OYSTER & SCALLOP PORRIDGE

The weather nowadays has gone "crazy" - breeziness and real scorcher alternating in between.  With such weather cooking is a chore after a day's work in the office.  With the help of "magic pot" a one-pot instant meal is waiting to be consumed in the evening.

The scallops, oysters and some Chinese herbs (yu-zhu, dang-shen and wolfberry fruits) are soaked in water the night before.  In the morning boil water in the pot and dump in all ingredients when water boils. Add seasoning.  Cover pot and let contents boil for 1-2 mins.   Put the pot back into the vacuum cooker and let it cook till ready to be eaten in the evening.

TEMPTING!

The quality and standard of roast in Singapore cannot compare to Hong Kong.  It is not hard to sport these stalls along the streets and prices are cheap.  On the last day we bought roast pork and char siew back, well packaged and stuffed in luggage.

Fresh roast pork, duck and goose of the day.

Lean and tender char siew.

The crackling skin with burns is to die for.

Only thin layer of fat left after 2 rounds in the oven.