Review: Medan Town

 Bihun bebek

Chicken Curry

Es Campur

I dined at Medan Town (Along Tanjong Katong Road) months ago. This is the first Medanese restaurant in Singapore so far. Opened by husband and wife, both from Medan, Indonesia.

Medan food, is a mix of Malay and Chinese cuisine, maybe is the Indonesian version of Peranakan food?

When you first step in, you must order a chilled glass of Kietna ($2.20), it is their version of kamguat and lime drink. Heard that this drink need to prepare few days in advance, no wonder it is oh so nice and refreshing! I had 2 glasses in a row.

The first dish that I had was Duck Noodles($5.80, dry or soup)(first picture) . I had it dry, it tasted abit bland, so better eat with their chilli sauce, or have it with soup. The herbal soup take five to six hours to slow cooked.

I like the curry chicken or Chicken Kari Bihun ($5.50)(second picture), it reminded me of my mom's chicken curry, so lamak and so home cooked.

Before you leave, don't forget to order their dessert, especially Es Campur Medan ($3.50)(third picture). It is their version of Chendol, a shaved ice dessert with coconut milk, palm sugar red bean, grass jelly, atap seeds and fermented tapioca, (tapioca soaked in alcohol)handmade by Madam Choo.

I will definitely go back for more.

Medan Town
Address: 253 Tanjong Katong Road, Singapore 437041
Tel: 6348 9227
Cash only. No service charge and No GST
Close on Monday.

P.S.: This is my last post of 2012. Will definitely post more in 2013.
Happy New 2013 everyone!!

Review: Nam Nam Noodle Bar

If you passed by Raffles City or Wheelock Place basement, you will notice this new Vietnamese noodle bar outlet.

I am a big fan of Vietnamese food and I like Annam. And Nam Nam noodle bar is a casual noodle place under Annam, a fine dining restaurant.

So with much expectation, I arrived at Nam Nam during a weekday lunch time. It was packed with people. The tables and chairs are very closed to each other, and with the amount of customers, you can imagine how noisy and packed was the restaurant.

I must say the food here is very affordable(no wonder it was so crowded). I ordered the value lunch set: Pho Beef Steak Slice ($9.90), comprised of Rice Paper Roll with shrimp, pho beef steak slice and iced vietnamese coffee with condensed Milk or iced lotus tea. (Available only on weekdays 10am-3pm)

Individually, the Roll costed $4.90, Pho Beef Steak Slice costed $8.90 and iced coffee with condensed Milk costed $2.50. So this lunch set is really value for money.

Everything is light and no MSG, especially the rice paper roll and the Pho Beef soup ... so I don't feel very bloated after the meal.

For the sauce, I suggest you mix the sauce this way: Hoi sin sauce + fish sauce + viet chilli sauce. It compliment the roll and the beef well.

If you want something special, you can order the Asian version Subway - Banh Mi, Toasted baguettes stuffed with savoury meats enhanced with mayo, hot chilli peppers, pickled carrots, daikon, cucumber and fresh cilantro. Price at $5.90.

Nam Nam Noodle Bar
Address: #B1-46 Raffles City Shopping Centre/ #B2-02 Wheelock Place
Tel: 63360500
Website: namnamnoodlebar.com.sg

Cocktails with VSOP

Last month, I attended Remy Martin Cocktail Master Class with Cellar Master Pierrette Trichet and Mixologist Anthony Zhong of Jigger & Pony.

Jigger and Pony is along Amoy Street. What makes this bar special? They have a wide range of cocktails to choose from.

I have learnt how to mix 3 cocktails using VSOP and other liquor, Want to know the recipes? here you go:

- (Top Left) Sidecar: Mix VSOP + Cointreau + lemon juice. As for the portion, depends on how strong you want your liquor to be. It is a classic cocktail, originally from UK. Very refreshing, suitable for ladies.

- (Bottom Left) Kingship: Mix VSOP + Cointreau + Vermouth , on a card top with cinnamon powder and torch it- helps to bring out the aroma, and drop the cinnamon powder into the liquor. It gives out a strong aroma and full body. Men will like it.

- (Right) Forgot the name of the this cocktail.. Cube sugar(Pre-soak in Maharaja) + VSOP + Piper Heidsieck Champagne.
It was served in champagne glass. It reminds people of celebration because of the champagne!

During this festive season, maybe you can use this recipe as reference and make your own cocktail for your guests. Cheers!

Easy Hokkaido Cupcakes

Hokkaido Cupcakes are very popular now, because the texture is light and cottony.
Initially I thought it is hard to bake, so I grabbed the opportunity to learn at The Baking Studio. After the 2 hours workshop, I realized it is actually very easy to make, and now I know why it's called Hokkaido Cupcake. You want to know the answer?

Actually this cupcake is originally from Malaysia. Why Hokkaido? As this cupcake has cream filling and icing sugar topping, it signified ice mountain in Hokkaido.

To date, this is my third batch and always successful. This recipe is definitely a keeper.

Ingredients:
(A)
3 Egg Yolk
20g Sugar
Pitch of salt
35g Canola Oil or Corn oil
60g Skimmed Milk or Full Cream Milk (room temperature)

(B)
3 Egg White
1/4 tsp cream of Tartar
40g caster sugar

70g Cake Flour or Top Flour

(Topping/filling)
100g Whip Cream
Icing sugar

Method:
1. Preheat oven at 180 degree.
2. Combine A in a bowl. Mix well.
3. Whisk B till soft peak.
4. Sift cake flour into A mixture. Mix well.
5. Add 20% B to egg yolk mixture, fold well.
6. Pour egg yolk mixture to remaining egg white mixture. Fold well.
7. Pour batter into paper cups, 3/4 full.
8. Bake for 20-30 minutes till surface golden brown.
9. Cool the cakes.
10. Whisk cream and pipe into cakes. Sprinkle with icing sugar.

Steam Pandan Cupcakes with Palm Sugar

I have never steamed any cake in my entire life. Reason being: I always hear my mom said it is hard to steam a "笑"(top raise and open)steam cake. That is why it take me so long to steam any cake. This month, I finally pick up the courage, I tell myself: I must try at least once.

Last week, I steamed my first cake. It was, as expected, a failure. The cake didn't raise, and sink in at the centre. Guessed the main reason is I open the cover to check with a skewer, it did not come clear, so I let it steam for another 15 minutes, and the more I checked the worst it looked.

This time, I read more posts on how to steam cake, and pick up tips here and there. As usual, I modified to a simpler version. The recipe that I followed mainly from HERE.

Although this time, the cakes did not "笑", but they are all cooked. Texture is soft and spongy. I am quite happy with the result.

Ingredient: (make 5 cupcakes)
120g Self Raising Flour
50g sugar
100g hot water
1/2 tsp pandan paste
1/2 tsp baking powder
20g canola oil
1 egg
Some palm sugar

Method:
1. Add sugar to hot water. Stir to melt sugar. Let cool.
2. Add pandan paste to sugar water, stir well.
3. Sift flour and baking powder in a mixing bowl.
4. Add sugar mixture, oil and sieved beaten egg.
5. Mix till all incorporated.
6. Fill each cup 1/3 full, sprinkle some palm sugar, and top up to 3/4 full.
7. Steam over medium heat for 45 minutes.
8. Let cool and serve.

I am submitting this post to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders.

Exclusive offer: Crabtree & Evelyn freebies!

Planning to shop for X'mas present? Why not get Crabtree & Evelyn gift set and products? You not only get something for someone, you will get some freebies for yourself!
Head down to any of the following 3 stores, simply quote "Blog Exclusive" to receive a Mini Body Care Gift Set(Bath Gel & Body Lotion) with any purchase!

Valid only at: Suntec City Mall #01-129/The Shoppes at Marina Bay Sands #B2-16A/The Centrepoint #01-12A.
Limited to the first 100 customers per store, while stock last. Valid with in-store Gift with Purchase. Redemption is limited to one set per customer.

And if you and your little one like Hello Kitty, spend a minimum of $500 nett purchase in a single receipt, and you will receive Limited Edition Scented Rosewater & Iris Hello Kitty English Floral Princesses!

Promotion is from 14 to 18 Nov 2012 only! Redemption is limited to one set per customer. So hurry, be the first to have these cute hello kitty!

Crabtree & Evelyn X’mas Food Collections!

  

I always like Crabtree & Evelyn products, regardless of their hand creams or bath items. And during X'mas season, I will sometimes receive their food collection from friends. The packaging are always so pretty and value for money, no wander I always see shoppers queue outside their stores even way before X'mas season.

Every year, Crabtree & Evelyn will launch their limited edition X'mas collections, from food to personal care gift ideas. This year, if you are looking for some food items to give, I would like to suggest the following:

- Musical Tin with Mini Jelly Babies, $35 (top centre)
I always like musical box and I like the idea of musical tin. This 2 in 1 gift tin, not only give your sweet tooth friends or little one something to munch, and the Xmas jingles also set them in a joyful mood, not just during the season but all year round. I am going to buy one for myself! ;)

- Mini Biscuits, $60 (top right)
If you like their cookies, you can buy this 6 different cookies in 1 box gift box for yourself and serve your visitors! If you have many foodie friends, you can give each of them 1 tin of cookies! Or if you have gift exchange party, you can take out 2-3 tins of cookies for gift exchange! Each box consists of Double Chocolate Chip Biscuits, Traditional Shortbread, White Chocolate & Raspberry Biscuits, Strawberries & Cream Biscuits, Chocolate Chip Shortbread and Lemon & White Chocolate Biscuits, each tin 100g.

If you are Crabtree & Evelyn VIP, get ready to go down to any of their stores on 14 to 15 Nov 2012, to be the first to preview the sets and enjoy 30% off on all regular-priced items.
If you are not their VIP, you can also enjoy 20% off on all regular-priced items if you go down to any of their stores on 16-18 Nov 2012.
On top of that, there will also be special deals on selected items during the X'mas 2012 preview!
So, do plan early, get ready to queue and get what you want to buy for X'mas!

P.S: check out HERE for some suggestion on their X'mas personal care collection. The Christmas 2012 Collection will be available for sale from mid-November 2012 onwards.

Review: 1128 and Nassim Hill

If you like your beer fresh, I strongly recommend you to have it in 1128 and Nassim Hill(Tanglin Post Office building). 1128 is world first flagship Grimbergen Bar, serves 3 style of Grimbergen beer on tap: Blanche, Blonde and Ambree. Why 1128? That was when the Belgium beer was founded.

I especially like the Blanche(6% alcohol content), very light and fresh and chill at the right temperature. $10 nett, 250ml.
And it's best to go with the finger food here! Forget about French fries and nachos but please say yes to crispy chicken skin($10) and chicken liver stir-fry($12 nett) here.
I know they are sinful and fattening but I can't help eating them non-stop.
The crispy chicken skin reminded me of Popeye fried chicken minus the meat, so crispy, seems "fat-free"(trying to console myself) and so addictive!
The chicken liver is my all time favourite! It reminded me of the 沙煲猪肝, minus the gravy. The ginger sweet sauce give a nice taste and aroma, and its so irresistible.
The beer also play a big part in the "enjoying" process, as it helped to wash down the greasiness and sinfulness.

If you want to have a proper meal, you can proceed to Nassim Hill for nice lunch or dinner. Here also serve Grimbergen Beer, plus nice bread and western food.
I recommended Nonya beef Tenderloin Curry($20nett), serve with baguette.

Address: 56 Tanglin Post Office. Tel: 68341128
Opening Hour for 1128: Tues-Sunday 4pm-1am. Closed on Monday.

Simple and Easy Butter Cake

Last week, we visited my brother's family in Brunei. I wanted to bake cake for them (as they have not tried my cake yet), and my sis in law requested butter cake. So I quickly looked for a easy to make cake recipe that require basic ingredients and go to their supermarket to buy the ingredients.

During the making process, my nephew was there to help and eagerly waiting for the cake to be ready. He complaint that the cakes that he baked was always not successful. I was very happy that he share the same interest, and was with me throughout the making process.

He was so happy when he saw that the cake was raised nicely and it was warm and soft inside and crispy outside when he had the first bite after removed the cake from the oven. Other family members like it too, including my mom.

He said that he's proud to be part of it and he will bake for us next time when we meet. :)

Ingredients:

75g butter, softened

60g sugar

1 egg

1 cups self-raising flour (or all-purpose and add 4 tsp baking powder)

1/2 cup milk

Method:

1. Cream the butter and sugar.
2. Add egg and beat.
3. Add flour and mix. Then some milk. Then some flour. Then some milk. Lastly add the remaining flour.
4. Bake on 180 deg C for approx 30 - 35 mins. 

I baked this in 1 loaf tin. You can bake them in cupcakes too.
 

Food Playground Giveaway: Round Up

This is my first time doing giveaway and I am grateful for all the support that I get! Thank you for your support and your submissions!

See below for the wonderful work that I have received. And for the giveaway result?? The LKK giveaway goes to Rosemarry Ng and Eddy Khoo! Congratulation to both! Will email you on how to collect your goodie bag.

Not to disappoint my other supporters, I have given Jessie Sng a pair of tickets to watch Marie Digby live concert!

And Grace Tan, I will send you Rosti for you to cook at home that I bought from Switzerland.

So to all other readers, please enjoy reading the LKK recipes submitted by the following contestants:

1. Dried Ban Mian by Rosemarry Ng

This is the recipe from my dad, he used to sell ban mian when he was young! This is my first time trying on this recipe! Haha!

Ingredients - Noodle:
250 gram flour
1/2 teaspoon sea salt
1 egg
60 ml water
1 tablespoon sunflower oil
Some extra flour for dusting

Preparation - Noodle:
Place water in a large mixing bowl, gradually add in flour and sea salt and mix well.
When flour and water is mixed into a dough, create a well in the middle of the dough. Pour egg and oil into the well and slowly mix well and knead it till not sticky.
Place the dough in an airtight container or cover it with a cling film, and put aside for about 20 minutes.
Roll the dough into 2-3mm-thick sheet, hand-tear into bite-size pieces or cut into strands with a pasta maker.
Dust the Ban Mian in the extra flour to avoid being stuck into a chunk.

Sauce:
3 tbsp Lee Kum Kee First Draw Soy Sauce
1 tbsp Lee Kum Kee special black soya sauce
1/2 tbsp tomato sauce
1 tsp shallot oil
1 tsp fish sauce
pepper and salt
Mix all the ingredients into a bowl, set aside.

Cook the noodle in boiling water with salt for couple minutes until the noodle float on the water and transfer the noodle to ice bath water and put it back to the hot water for 1 minute then transfer to the bowl with the sauce and mix well.
Serve when hot!

2. Braised Belly Pork with Mui Choy by Eddy Khoo

600gm belly pork (either cut into bite sized cubes or thick slices)
200gm chopped garlic (you can do half chopped garlic and half whole garlic bulbs)
1.5 tbsp LKK soya sauce
400gm teem mui choy
2 tbsp dark soya sauce
dash of sesame seed oil
1/2 tsp sugar
5 tbsp cooking wine


1.  wash at least 3 times teem mui choy and let it soak overnight.  (cut into bite sized lengths)
2.  cut belly pork, add a bit salt & pepper.
3.  heat a bit of oil, fry the pork till lightly brown, add garlic and mui choy until fragrant.
4.  add remaining seasonings and braise until pork is tender and sauce is thickened.

3. Home cooked pork chop with LKK XO sauce by Jessie Ng

Here's my recipe:

Pork loin - 6 pcs (approx 100 gm each)
ginger juice - 1 Tbsp
seasoning sauce - 1 Tbsp
coarse black pepper - 1/2 tsp
chinese wine - 1 tsp
corn starch - 1 Tbsp

1.  Marinade pork chop with ingredients.  Fry pork chop until cooked and slice when cooled.

2.  Prepare noodles with blached vegetables of your choice.  Add LKK XO sauce and mix thoroughly in the noodles, leaving some aside for extra taste.

3.  Garnish and serve!

4. Stir-fried pork with long beans in spicy black bean sauce by whynotearlier of Grace Tan

5. Black Bean Bitter Gourd by Food Playground

6. Braised Tau Kwa by Food Playground

Black Bean Bitter Gourd

This is one of my favorite home cooked food which I will order from Veg+rice stall. That day my mom cut bitter gourd into half and gave me that half. And this dish just came to my mind. So I looked around for recipe, and this is what I followed. It was so easy and so tasty, I will definitely cook this again.

Ingredient:
Half bitter gourd (cut thin slice, soak in salt water for 15 minutes)
1 1/2 tbs LKK garlic black bean sauce
1 tsp sugar
Some mushroom (soak till soften)
Hao Chi to taste
Garlic (chopped)
1 cup water

Method:
1. Fried chopped garlic with oil till fragrant.
2. Add black bean sauce and continue frying till fragrant.
3. Add mushroom and sugar, stir well.
4. Add bitter gourd and continue frying.
5. Add water and simmer. Stir and observe.
6. Cook till bitter gourd soften. Add Hao Chi to taste.
7. Serve when hot.

I'm submitting this post to "Food playground giveaway".

Giveaway: Marie Digby Concert Tickets

Another giveaway for this month is a pair of Marie Digby Concert tickets. To win the concert tickets, all you get to do is : "like" food playground in Facebook. (see right side for Facebook link) and leave a comment on why you should win the ticket.

A lucky winner will get to watch this 29 years old half Japanese half American YouTube star singer perform live. To see how she perform, can take a look at here
(21 million views)

Closing date: 16 Oct 2359. Lucky winner will be notified via email on 17 Oct.

Marie Digby Your love Asian Tour Live. Date: 18 Oct. Time: 8.30pm. Venue: Esplanade , concert tickets at $48, $68, $88, available from Sistic.

GIVEAWAY: Lee Kum Kee Goodie Bags!

**Two more weeks to submit your post to win Lee Kum Kee goodie bags, that comprised of Lee Kum Kee XO Sauce, Hoisin Sauce, First Draw Soy Sauce and Chiu Chow Chilli Oil. Hurry! Before you miss the chance and fun of sharing your recipe.
You may submit more than one recipe.

How to win? See Here.

This is one example.

Braised Tau Kwa

I always wanted to braise eggs and Tau Kwa, the Taiwan way. So I tried with this recipe, as it's very easy.

Ingredients:
1 pkt Tau Kwa (dried tofu)
3 tbs First Draw Soy Sauce
1 tbs sugar
2 star anise
1 cup water
boiled quail eggs (optional)

Method:
1. Cut Tau Kwa in cubes.
2. Fry Tau Kwa till golden brown. Set aside.
3. Heat soy sauce, sugar and water in a pan or pot, till sugar melted.
4. Add star anise. stir well and simmer for a few minutes till fragrant.
4. Add Dou Gan (and quail eggs) into the pot and simmer. Turn Tau Kwa (and eggs) occasionally.
5. serve when hot.

I am submitting this post to "food playground giveaway".

1st Anniversary Giveaway

I wrote my first post in this blog during September last year, means this year is celebrating the first anniversary.

I'm very grateful for the support from readers in Singapore and around the world in this one year.

To show my appreciation, and thank you to Lee Kum Kee, for giving away 2 goodie bags to 2 lucky Food playground readers. Each goodie bag consists of 1 x Chiu Chow Chili Oil, First Draw Soy Sauce, XO sauce and Hoisin Sauce(see picture).

How to win the goodie bag?
1) Be a follower of Food Playground and *Likes* the FaceBook Page of Food Playground (see right side for badge),
2) Share your recipe using any of the above Lee Kum Kee giveaway item.

My intension for this contest, besides giveaway, is also to share. Just like why I start this blog and volunteer to be one of the AB host, is to share recipe and learn from one another.

To participate:
Who can join?
Everyone staying in Singapore. (if you do not have a blog, just send me a photo and recipe of your bake/dish)

How to join?
Step 1:
Be a follower of Food Playground and "Likes" the FaceBook Page of Food Playground (see right side for badge),

Step 2:
Cook/bake any dish using any of the above giveaway item: Lee Kum Kee Chiu Chow Chili Oil, First Draw Soy Sauce, XO sauce and Hoisin Sauce(see picture) from 20 Sept 2012 to 20 Oct 2012.

Step 3:
Post it on your blog between 20 Sept 2012 and 20 Oct 2012. Provide a link back HERE, stating you are submitting this post to "food Playground Giveaway"
Entries will not be accepted if the above is not included.

Step 4:
Email to Foodplayground@gmail.com in the following format:

Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
Attach your photo in the email.

Please use "Food Playground Giveaway" as your email subject. You may submit more than 1 entry.

Closing date: 20th Oct 2012. Results and roundup will be announced on Monday 22th October 2012.

***********************

Tofu with Century Egg

To kick start, I would like to share this Cold Dish recipe using Lee Kum Kee First Draw Soy Sauce. What so good about First Draw Soy Sauce as compared to other grade soy sauce is the first extraction of soy sauce brewing, means it gives a rich soy flavour and aroma to any dish you cook.

Ingredient:
1 block Silken Tofu
1 Century Egg (diced)
1 tbsp Soy Sauce Paste
First Draw Soy Sauce to taste
1 tsp Sesame Oil
2 tbsp Chicken stock
Pork floss and spring onion as topping

Method:
1. Mix Soy sauce paste, Sesame Oil and chicken stock in a bowl, stir well. Add First Draw Soy Sauce to taste.
2. Remove tofu from fridge and place on a plate. Top with Century egg cubes.
3. Pour the mixture into tofu and century egg.
4. Top with pork floss and spring onion.
5. Serve it cold.

********************

Lee Kum Kee "Fast, Fresh & Simple" Workshop

This is my first invitation to Lee Kum Kee event. This event objective is cooking together and eat together = encourage family and friend bonding. It was held at Cookyn Inc., Mervyn is our "teacher". He demonstrated some dishes that used Lee Kum Kee products(see below).

Vietnamese Spring Rolls with two Dips: (right) Hoisin Sauce with chunky peanut butter; (top) Plum Sauce with lime juice, fish sauce and minced chilli.

Tuna Tataki with First Draw Soy Sauce and Sesame Seed Oil Vinaigrette.
Sauce: mix sesame oil, first draw soy sauce, lemon juice and olive oil well.

(left) blanched baby Kailan with fried garlic and shrimp paste. (right) Silken tofu with crispy breadcrumbs coated with shrimp paste. Will try to cook shrimp paste with kailan dish next time.

Grilled Mini Chicken Burger. I liked the taste of the marinated chicken. marinate mixture: oyster sauce, honey, olive oil, soy sauce, hua tiao wine, salt and pepper.

Dried angel hair pasta with XO Sauce and crispy ikan bilis.
This is the last dish and also my favorite! Although I was very full from the food that was served before this, but I still finished the whole plate of pasta! Must be the crispy ikan bilis that do the trick.

Snowskin mooncakes?

Are you thinking: these are mouldy mooncakes? No! These are Ice cream mooncakes that I just took out from fridge. And they are from Swensen's.

Thanks to Swensen's, for giving me the chance to try Strawberry Fields Forever and Sticky Chewy Chocolate flavour mooncakes. And you can try them if you purchase the limited edition Disney mooncakes, in the shape of Mickey, packaged in a colourful Mickey die-cut box – perfect for whole family and will interest the young ones to keep as a memento.

I like both, the chocolate flavour mooncake is not too sweet and the strawberry flavour has bits of strawberries and smell so good. One minus point is the skin, if the skin can be thinner, it will be perfect.

If you interested, can consider buying them before 9 Sept to enjoy early bird offer: 15% off with major credit cards.

Both the Swensen’s regular ice cream mooncakes and Disney mooncakes will be available at all Swensen’s and Earle Swensen’s outlets from 11 August to 30 September 2012.

Homemade Ice Lemon Tea

This is one of my favourite drink. That day I have craving for Kopi Tiam and/or restaurant homemade ice lemon tea at home, so I try to make my own super easy homemade version.

Ingredients: (2 glasses)
2 or more slices lemon
1 Ceylon tea bag (or any black tea)
White Sugar (and/or lemon honey) to taste
250ml water

Method:
1. Boil water in kettle.
2. Add tea bag in hot water. Leave for 3-5 minutes.
3. Add sugar(3-4 tsp, sweetness to your liking) and/or lemon honey, stir well.
4. Add lemon slices and use spoon to mash. Tea will turn slightly 'milky'.
5. Remove tea bag and add ice cubes before serve.

P.S.: I bought lemon honey from Daiso.

Longan Red Date Tea

My sansei advised me to drink more Longan Red Date Tea as it helps to 补血. After asking my mom how to boil, I realized it was so easy, so tasty and take less than 1 hour to prepare.

Ingredients:
Approximately 10 red dates(soak first before use)
Approximately 10 dried Longan (wash before use)
500ml water
Rock sugar (sweetness to your liking)

Method:
1. Boil red dates in boiling water till bloated and can smell red date aroma. About 10 minutes.
2. Add Longan and continue to simmer till Longan expanded and water turn brown. About 15 minutes.
3. Add rock sugar and continue to simmer, about 15 minutes.
3. Stir well and ready to serve.
4. Can serve hot or cold.

Have to redo what i did!

I was charging my iphone this morning using a non familiar pc and guess what? all my data, pix, contact and apps all gone! Errrrrk! All my food pix all gone! and all those pix are supposed to share it here!
I am now so lost and speechless, as I did not back up my phone lately.. ;(
Now my iphone is as clean as a piece of blank paper.. also means, i have to re-visit, re-do, re-shoot, re-cook what i did last time... :(

Love these Healthy Egg Tarts

My colleagues love Le Cafe Confectionary & Pastry's bean curd tarts. Guessed it's healthier than normal egg tarts and not as sweet. I was at the Veerasamy Road branch again with my colleague during lunch time and I was attracted to the photo on the wall showing different type of bean curd tarts, so I asked the lady boss do they sell all these flavor in a box, she said yes and she said left with last box. So since that was the last and I got to try all flavors, I bought a box of 8 mixed bean curd tarts finally.

Want to know what are the 7 flavours? From top left to right: Longan, original, grass jelly, gingko nut and white fungus; bottom left to right: peanut, original, red bean, egg white. A box of 8 cost $9.

The mixed bean curd tarts tasted like soy milk bean curd dessert rather than just tarts. My favorites are grass jelly, peanut and gingko nut and white fungus in beancurd.

Address & Tel:  
264 Middle Road Singapore 188990. Tel/Fax: +65 6337 2417
Blk 42 Cambridge Road #01-02 Singapore 210042. Tel/Fax: +65 6298 1477
Blk 637 Veerasamy Road #01-111 Singapore 200637 Tel/Fax: +65 6294 8813  

Discover a link in fb

Discovered this from www.facebook.com/ilovepeelfresh.sg today.

I Love Peel Fresh SG shared a link.
June 6
If anyone's into baking, you'll be surprised that MARIGOLD PEEL FRESH Yuzu juice can be of help. Foodplayground has come up with a lovely recipe for Yuzu cupcakes!

Food Playground: Lemon Yuzu Cupcakes
foodplayground.blogspot.com
8 like this.

Thanks for sharing the link!

Easy Chocolate Cookies

I wanted to make some cookies for my colleagues last night and planned to follow the recipes I did earlier. Maybe I want to do it fast, I did not pay much attention to the steps and keep thinking I just dump every ingredients in and mix. Only after I added all ingredients then I realized I need to mix all the wet ingredients first before adding flour. So no choice, I have all ingredients mixed and the mixture was dry at first, so I knead it to form dough. And use hand to form shape, and topped with raisin.
I like how this one bowl formula turned out: cookies are crunchy and smell so good. I like how raisins give extra flavor and texture to the cookies.

Ingredients: (make 90 cookies)
2/3 cup brown sugar
2/3 cup vegetable oil
1 tsp vanilla essence
1 large egg
1 cup Top flour
1 cup plain flour
1 tsp baking powder
1/4 tsp salt
3 tsp cocoa powder
Raisin for deco

Methods:
1. Preheat oven to 175 deg C. Lined with cooking sheet.
2. Mix all ingredients and form dough with hands.
3. Use fingers to form shape, top with raisin and line on tray with baking paper.
4. Bake for 20-25 minutes.
4. Cookies are ready when surface turn dry.

Update! Aspiring Bakers #20: Asian dessert buffet!(June 2012)

Thanks for the enquires on some missing posts, only then that I realized those posts that I missed are all in my spam mailbox that I did not open. Sorry for the inconvenience caused and pls see the revised AB #20 Round up post for the added submissions. Total comprised of 68+6 =74 submissions. Hope i did not miss out any post this time. Enjoy reading!

Aspiring Bakers #20-Asian dessert Buffet! - Round Up

Wow! This is really a sumptuous buffet! It's my pleasure to host this month AB theme and Thank you so much for your contributions and support. You have made this Asian Dessert Buffet comprised of 74 desserts! 掌声鼓励鼓励！:)

I am very thrilled to receive all your posts in the month of June. It really make me drool and inspired me to try some of the recipes. Hope you also feel the same and as excited as I do.

So, please enjoy this sumptuous Asian dessert buffet! Let's start from the first entry onwards. (do let me know if I missed out any)

Do check out and like my Facebook page to get the latest update. :)

1. 甜番薯糖水 by Eileen Lee of Eileen记事本

2. Thai Mango Sticky Rice By Peng of Peng's Kitchen

3. Orh Nee (Yam Paste) by mydeartummy

4. Red Ruby dessert by Lvna of FaithHopeLove

5. Soya beancurd pudding by Chris of Yummy Bakes

6. Brown Beans, Black Glutinous Rice Dessert by Kimmy of Cooking Pleasure

7. Red Bean Soup with Black Sesame "Tong Yuan" by Jessie-CookingMoments

8. Bandung Soy Milk Beancurd Pudding by Moon of Foodplayground

9. Hong Kong style steamed milk, 炖奶 by Lirong of .L.I.R.O.N.G.

10. 香蕉番薯羹 Pengat Pisang by myme of
mymeloves.blogspot.com

11. Mung Bean with Sago Soup by Nitya of Life Is An Illusion

12. 豆腐花 by Peng of www.pengskitchen.blogspot.com

13. Lemongrass Jelly by Sharon of sweetsurrender.sg

14. MY Bubur Kacang [Mung Beans in Coconut Milk] by Kimmy of Cooking Pleasure

15. Green Bean Soup with Purple Sweet Potato by Angel of Cook.Bake.Love

16. Steamed Egg with Milk Custard (鮮奶燉蛋) by Mel of Through The Kitchen Door

17. Lotus Seed Soup 莲子爽 by Alan of travellingfoodies

18. Pengat Durian by Alan (travellingfoodies)

19. Teochew Orh Nee 潮式芋泥 by Alan (travellingfoodies)

20. Black Sesame Paste 黑芝麻糊 by Miss B of Everybody Eats Well in Flanders

21. Green Bean Soup with Gula Melaka & Coconut Milk by Angel of Cook.Bake.Love

22. Snow fungus and ginseng soup by Cheah of No-Frills Recipes
 

23. Rock Melon Sago Dessert (哈蜜瓜西米露) by Li Ying of Happy Flour

24. Stewed pears, apricots, cranberries with basil seeds (甜水) by Mich of Piece of Cake

25. Oat Milk Papaya Dessert by Nitya of Life Is An Illusion

26. Sweet Peanut Cream Dessert 花生糊 by  Mel of Through The Kitchen Door

27. 糯米糍 by joyce kwok

recipe:

glutinous rice flour: 150g
shredded coconut : 80g
2 salted egg yolk 

A
shredded coconut : 100g
butter:40g
condensed milk: 3tbsp

B
sugar:1tbsp
wheat starch: 1tsp

1.filling: dice egg yolk finely,add in A ingredients.mix well.chill in fridge.
2.  mix glutinous rice flour with B ingredients.add in 1/2cup hot water.knead into dough.take a piece of dough and roll into a ball.flatten and place a piece of filling in the centre and wrap it up.
3boil a pot of water. add in the 糯米糍's.when they float scoop them out and place them in a bowl of shredded coconut.coat each of them and then put them in a cupcake case.

28. Green Bean soup with durian by Edith of Precious Moments

29. 南北杏木瓜炖雪耳 Double-boiled White Jelly Fungus with Papaya by Alan (travellingfoodies)

30. Tub Tim Krob (Mock Pomegranate Seeds aka Red Ruby) by  Tigg3r of Tigg3r's Delectable Fare

31. Green Beans Soup & Pulut Hitam by Alice of www.iloveicookibake.blogspot.sg

32. Almond Jelly with longan by Cathy of Cathy's Joy

33. Lemongrass chinchow dessert by Mich of Piece of Cake

34. Aiyu Jelly with Lemon and Longan by My Kitchen Snippets

35. Bubur Cha Cha(or Bo Bo Cha Cha) with QQ Tapioca Jellies by Jessie-CookingMoments
 

36. Mango Pudding 芒果布丁 by Miss B of Everybody Eats Well in Flanders

37. Ginseng Soup with Sea Coconut by Nitya of Life Is An Illusion

38. black sesame milk by bitten by the baking bug

39.  Snow fungus dessert with red dates and lotus seeds by SSB of Small Small Baker 

40. Brown Sugar Ginger Tea by Noelle of pinchofglamor

41. Healthier Honey Dew Sago by Noelle of pinchofglamor

42. Warabi Mochi by Moon of Food playground

43. Indonesian sweet potato soup by RPVN of Two Cherries On Top

44. sweet potatoes in lemongrass soup by Vivian Pang of Vivian Pang Kitchen

45. walnut paste by bitten by the baking bug

46. Durian Pengat by Edith of Precious Moments

47. Red Bean Soup by Chris of Yummy Bakes

48. Stewed papaya bowl with white fungus, red dates and wolfberries by: Mich of Piece of Cake

49. Ginkgo Nut and Barley dessert by Honeyboy of Cosy Bake

50. Steamed Ginger Milk Custard Pudding (姜汁炖奶) by Miss B of Everybody Eats Well in Flanders

51. Rainbow Marble Pudding by Faeez of BitterSweetSpicy

52. Tapioca Red Bean Dumplings (Sai Mai Zan) by A of GuineaPigFood

53. Konyyaku Jelly - Green Tea with Red Bean Paste by Mary Chey of peppers-love.blogspot.com

54. Sweet potato & ginger soup by CC of Dumpling Love

55. 芝麻糊 (Black sesame paste) by CC of Dumpling love

56. Soy Bean Milk Pudding by ChWin of homemadebychwin.blogspot.com

57. Sweet Potatoes Soup by Alice of iloveicookibake.blogspot.sg

58. 红豆沙 (Red bean dessert) by CC of Dumpling Love

59. Tau Suan (Caramelized Method) by Angel of Cook.Bake.Love

60. Gula Melaka Ginger Soup with Quail Eggs by Moon of Food Playground

61. Coffee Jelly with Fresh Cream by: Mary Chey of peppers-love.blogspot.com

62. 白果玉米腐竹糖水 by: Joceline Lyn of Butter , Flour & Me

63. Sweet Potato & Green Tea Black Sesame Tang Yuan (番薯绿茶黑芝麻汤圆) by Miss B of Everybody Eats Well in Flanders

64. 斑烂双色燕菜 by: Joceline of Butter , Flour & Me

65. Osmanthus, Red Bean Pudding by: Life, Love and Me

66. lemongrass jelly by: bitten by the baking bug

67. Pumpkin soup with glutinous rice balls by: Mui Mui (Doreen)of my little favourite DIY

68. Tab Tim Krob or Red Ruby in Coconut Milk by: Vannessa Lee of vannessalee.wordpress.com

69. konnyaku jelly by: Lirong of .L.I.R.O.N.G.

70. Sweet Gui Ling Koh by Hody Loh of Cook 4 you & me

71. Double-Boil Hashima in Whole Coconut by Hody Loh of Cook 4 you & me

72. BUBUR SUMSUM by Novia of it all started with his birthday.

73. BIJI SALAK by Novia of "it all started with his birthday".

74. 龙眼牛奶布丁  Longan Pudding by Vivi@n Chua of vivi@n の 抒发心情屋 

For July theme, please see Aspiring Bakers #21: Gluten free bakes hosted by Hankerie