Sunday, March 19, 2017

11 Mar 17 - Green Caviar

Read about the green caviar from an article found on the HerworldPlus website back in January. It is a more affordable kind of caviar because it does not hail from fish but is actually a type of seaweed. The article also mentioned that online purchase of this green caviar can be done through Meal Belly. So went to check out the website and sent them a private message through Facebook messenger to find out more about the delivery method.

After getting the replies from Meal Belly, I finally placed my order of a 20g pack for $4.60 (including $1 delivery fee) towards the end of February and received them this morning. There were instructions printed on the packaging telling the customers how to prepare the green caviar. Followed the instructions on a small amount which balloon to a lot after soaking. Used them on salad. It tasted salty so cannot have too much at a time.


19 Mar 17 (Sun) - Durian Fried Rice

I was told that the durian season started couple of weeks ago and my sis's family was feasting on durian that couple of weeks ago. Recently she sent me a link to this recipe called "Durian Fried Rice" by Ellena Guan of Cuisine Paradise. My first reaction was "Whut?!" and then didn't think much about it because I was busy at work. Last Friday was messaging her about my intention to get some durian from the stall near my house the next day and she resent me that link to the "Durian Fried Rice" recipe again.

Well, she managed to perk my interest. So clicked on the link to read the blog post and the recipe. Looked simple enough. Wrote the recipe on a piece of paper and listed the ingredients to buy on Saturday. Followed the recipe as close as I can but the end result was far from the picture I saw on the blog post. The picture showed the dish to be on the drier side and grains of rice didn't seem to be sticking together.


I can only think of two reasons why mine looks gooey:
1.   The rice was a bit soggy to begin with.
2.   I used too much durian. (I remember 3 seeds of durian but forgot should be 80g)


Tastewise... To be honest, I can't accept it totally. Perhaps with some adjustments such as reducing the amount of durian use and the addition of salt to make it more savoury, I may change my opinion of the dish.

In short, I still prefer to eat my durian fresh and whole. Heh.

Sunday, March 5, 2017

5 Mar 17 (Sun) - Passion Fruit Butter Cake

Since I have some fresh passion fruit juice left over from yesterday, decided to try to use it on a butter cake recipe. Turned out that the butter taste overpowered the passion fruit taste. So as a work around, made some passion fruit glaze using own estimation and brush on top of the cake to enhance the passion fruit taste.


Ingredients:
50g self-rising flour
50g butter - soften
50g castor sugar
                                                     1/3 tsp vanilla extract
                                                     15ml passion fruit juice
                                                     1 egg

Method:
1.  Line cake tin with baking paper and pre-heat the oven to 180 degree celsius
2.  Sift the flour and set aside
3.  Place the butter and sugar in a large bowl and whisk till off white color
4.  Add the egg and mix well
5.  Add vanilla extract and passion fruit juice then mix well
6.  Fold in the flour
7.  Pour the batter into the cake tin
8.  Bake for 20-30mins until risen and firm to touch
9.  Do the toothpick test, if the toothpick comes out clean, transfer the cakes to a wire rack and allow to cool
10.  Brush the passion fruit glaze on the top of the cake

The mango and passion fruit ice cream from yesterday turned out to be slightly icy. Guess it was due to the juice from the passion fruit. Taste-wise, it was a bit on the sour side instead of the usual sweet as expected from mango ice cream.

---------------- Edited on 8 Mar 2017 ----------------

Brought a tub of the ice cream to office for my usual group of tasters to try and received positive feedback. Most of the comments were that they like the tartness of the passion fruit in the otherwise sweet mango ice cream.

Saturday, March 4, 2017

4 Mar 17 (Sat) - Mango & Passion Fruit Ice Cream

Have wanted to make this ice cream for a very long time and finally got around to it. Used the improved mango ice cream recipe and make some modifications. This is also the first time I am making such a big portion of ice cream. Both the mango and passion fruit smell very nice, hopefully the ice cream will turn out equally nice.


Ingredients:
400ml whipping cream
450g diced mango
165g icing sugar
6 passion fruit
zest and juice of 1 lime

Method:
1.  Place diced mango in a blender and pulse 3-4 times
2.  Add whipping cream and 1/3 of the icing sugar then pulse 4-6 times
3.  Add another 1/3 of the icing sugar and zest and juice of a lime then pulse 3-4 times
4.  Add the remaining icing sugar and blend the mixture for about 15-20 seconds
5.  Pour mixture into a container of your choice and put into the freezer
6.  Remove from freezer after 3 hours to churn* with a fork
7.  Remove the pulp from the passion fruit and set aside
8.  Repeat step (6) for another time
9.  Add in the pulp from the passion fruit** and mix well before freezing it overnight

* Try to churn the mixture in a whisking manner to try to incorporate as much air into the mixture as possible
** Drain as much of the juice away as possible before adding

Wednesday, November 9, 2016

A Review: Baro Baro

Was browsing the news feed on Facebook (FB) yesterday and saw a sponsored post showing a cover page with the words "Baro Baro Korean Street Food". I love Korean street food, especially tteokbokki and so went on to check out the FB page. The shop is located in the Tanjong Pagar MRT station and that made me kind of excited. Read the posts on the page timeline and the one of Grand Opening Giveaway caught my eyes. Continued to read in details only to realise that the free lightbulb cooler giveaway is only for any set meal order after 2pm during Monday to Friday. Felt disappointed. Nevertheless, I shared the Baro Baro FB page with my colleague, SWT, and arranged with her to have lunch there today.

Both if us were pretty excited over the shop and even went to google about it. Read through the menu and I was determined to try the noodle tteobokki because I am a sucker for tteokbokki. Heh. While SWT wanted to try the noodle. We thought the shop was over at the basement of the new mall, Tanjong Pagar Centre, which is just next to the Tanjong Pagar MRT station. Searched high and low for it and even went to ask the security guard who hasn't a clue of what we were talking about. Then we decided to try to look for the shop along the stretch of eateries over at the Tanjong Pagar Exchange.


So happy that we finally managed to find the shop. However, the lunch crowd was getting big and SWT suggested getting takeaways. I, on the other hand, suggested eating somewhere else and return to the shop tomorrow for lunch instead. Then SWT changed her mind and was determined to get a table for two. Our effort paid off and we got ourselves a table after about 10-15 minutes. I ordered the Tok Kim Set which consisted of a portion of noodle tteokbokki and a portion of vege kimbab for $9.90. SWT was trying to decide between Spicy Noodle Soup which has a one chili mark and Spicy Dry Noodle which has two chili mark. Knowing that she is not one who can take very spicy food, I told her to try the Spicy Noodle Soup this round which cost $7.

When the food was ready, SWT went to collect. Took some photos before we tucked in. Fortunately SWT heeded my advice because with just one chili mark, she was already having a hard time eating the Spicy Noodle Soup. Can't image if she had ordered the Spicy Dry Noodle. Unlike the other commercialize Korean street food stalls that have localized the taste to suit Singaporeans, Baro Baro maintains the authentic Korean street food standard, i.e. they didn't water down the spiciness of their food. And their kimbab was really full of vegetables with very thin layer of rice, unlike the others that usually contain more rice than ingredients.






We really enjoyed the food very much. I was very happy to be able to find a shop that serve individual portion of tteokbokki that comes with fishcake slices and vegetables near my work place. Highly recommended if you love Korean street food like I do. =)

Name: Baro Baro
Address: 120 Maxwell Road, Tanjong Pagar Exchange, #B1-29/49, Singapore 069119
Opening Hours: 08:00-21:00 (weekdays)
Products: Tteobokki, Kimbab, Ramen, Egg Bread
Prices: Egg Bread ($3), Kimbab ($6), Noodle Tteokbokki ($6), Ramen ($7)

Monday, October 31, 2016

31 Oct 16 (Mon) - Baked Chicken and Brie with Steamed Sweet Potato and Honey Dew

Had some mini brie leftover from the previous experimental cooking couple of months back. So thought I had better finished them up before they expire. Googled for recipe that make use of brie and found this "Baked Chicken and Brie" that seemed easy enough.

The recipe asked for a cup of light beer or dry white wine. Didn't have either so went to get a can of Tiger beer after work. After cooking for the stated amount of time, there was still a lot of beer left in the baking dish. Hahaha... Think I should have taken the effort to measure one cup of beer instead of pouring the whole can of beer into the baking dish.

The end result didn't look like the photo posted on the website. Oh well... since I also had some sweet potatoes left, so steamed them to go with the chicken. Added some honey dew to eat as dessert too. Hehe...

Saturday, October 29, 2016

29 Oct 16 (Sat) - Edna Mae’s Sour Cream Pancakes

Bought a new tub of sour cream thinking that I could bake another cheesecake over this weekend. After much consideration, I decided against it because I think it would be an overkill as I had just baked some mini New York Cheesecakes few weeks ago. So what can I do with so much sour cream? Ask Mr. Google! And the answer was "Edna Mae’s Sour Cream Pancakes" found on "The Pioneer Woman" website.

Followed the recipe and only made one variation. That was to replace the all-purpose flour and baking soda with self-rising flour instead. Unlike the usual pancake that I had made before, these pancakes were much lighter and softer, just like what the website said. Very tasty too, especially when eaten warm with butter, maple syrup and some lingonberry jam.

Sunday, October 23, 2016

23 Oct 16 (Sun) - Buttery Sour Cream Muffins

Had some leftover sour cream and wondered what to do with it. Googled for recipes that use sour cream and self-rising flour and this "Buttery Sour Cream Muffins" by Taste of Home popped out. Tried the recipe and made two muffins. This was the first time that I made savory muffins. I think it will be better if they were in bite-size instead of muffin size because it was very filling. And because it was so buttery, I ate it with a dollop of sour cream to balance the taste and I ate it as a meal.

Sunday, October 16, 2016

16 Oct 16 (Sun) - Pumpkin White Cake

Today I did an experimental bake using pumpkin and egg whites. Modified my usual butter cupcake recipe and the result was a bit unexpected. Basically I substituted one egg with the egg white of the same weight and added pumpkin puree. Instead of baking in cupcake cases, I used a springform cake tin plus one cupcake case.

Baked at 160 degree celsius for 20 minutes like what the recipe calls for but the centre of the big cake was still wet while the smaller cake was moist. So baked for another 5 minutes before testing again. This time, the toothpick came out clean for the smaller cake but not so for the big cake. Got a bit impatient, so took out the small cake, left the big cake in the oven and set it to bake for another 10 minutes at 200 degree celsius. This time, the cake was done but the top was browned and slightly crispy. Wondered if it was due to the egg white.




Let the cakes cooled down before trying the small one. The cake seemed to be sweeter than usual and instead of pumpkin taste, the cake tasted more like carrot cake. Wondered if there's something wrong with my taste bud.

Packed the big cake in tupperware box to bring to office tomorrow for taste test. Hope reviews will be favorable.

Ingredients:
50g butter - soften
50g castor sugar
50g self-rising flour
54g egg white
15ml milk
1/3 tsp vanilla essence
65g pumpkin puree
pinch of salt

Method:
1.  Preheat the oven to 160 degree celsius
2.  Line a 4" springform bake tin and 1 silicon muffin case with cupcake case
3.  Mix egg white with milk and vanilla essence with a fork till just blended
4.  Beat butter and sugar till fluffy
5.  Sift flour with a pinch of salt
6.  Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture, mix on low speed till blended after each addition
7.  Stir in pumpkin puree till well combined
8.  Pour batter into cake tin and cupcake case
9.  Bake for 30-40mins until a toothpick inserted in center comes out clean*
10. Transfer to a wire rack and allow to cool

* For cupcake size, bake for 25 mins

---------------- Edited on 17 Oct 2016 ----------------

Brought the big cake to office for the usual group of testers to try. Didn't tell them the flavour and ask them if they could tell after eating. Just as I thought, they couldn't tell. After I told them it was supposed to be pumpkin flavour, they all suggested that perhaps I should up the pumpkin puree amount and down the sugar and butter amount. Worth a shot. Maybe on next try.

Saturday, October 15, 2016

15 Oct 16 (Sat) - Baked Sweet Potato & Pumpkin with Sour Cream

It had been a long time since the last post back in mid-June. My kitchen underwent a revamp after that for a few months and now it is back in "business". Bought a Panasonic Combi-oven (Model: NN-DS592B) and decided to try recipes that I had never been able to do before. As this is my very first combi-oven (I have been using microwave oven all this while), I had to read the manual very carefully before using it for cooking.

Today I attempted something simple, baked sweet potato and pumpkin. Modified the "Quick Baked Potatoes" recipe that I found on "She Wears Many Hat" by Amy and the result was pretty good. First look at the dish, I think one would think that it was meant to be some sort of a dessert, with sweet potatoes and pumpkin as ingredients. However, it was actually a savory dish which I ate as lunch. Heh.


Ingredients:
1-2 tbsp olive oil (I used lemon-infused oilve oil)
2 Japanese sweet potatoes, washed
1 wedge of pumpkin, rinsed
some salt (I used himalayan salt)
some mixed herbs
a dash of cinnamon powder

Method:
1.  Preheat oven to 180 degree celsius
2.  Line metal tray with baking paper
3.  Drizzle the lined baking paper with olive oil
4.  Cut sweet potatoes in half length wise and pumpkin into big chunks
5.  Coat sweet potatoes and pumpkin evenly with the olive oil on the baking paper
6.  Place sweet potatoes cut side down and pumpkin skin side down on lined baking paper
7.  Sprinkle sweet potatoes and pumpkin with salt, mixed herbs and cinnamon powder
8.  Bake at 180 degree celsius for 20-25 mins and check with fork for doneness
9.  Serve with sour cream and some spring onions