Sunday, 15 January 2012

Kungfu Paradise at Sembawang Shopping Centre ($0.50 for extra cheese sauce!)

An $8.90 Cream pasta
Simple Ham and Mushroom in cream sauce. I guess it can’t go too wrong? Pasta can be rather overpriced if there is alot of pasta and very little meat and other ingredients.
Kungfu master salad $5.90
Asian salad with a thai touch. I guess it’s not too difficult. Just a mixture of Thai chilli and fish sauce for the dressing.
(From Left) Iced Milk Tea $2.60
Vanilla Milk Shake $4.90
Orange Delight Smoothie $5.90
All the drinks above are very much over priced. Why? BEcause the cups are very small. The Iced milk tea, bigger in size is small than the usual bubble tea cup. The ones next to the milk tea cup? Let’s just say its probably 250ml? And the drinks were not worth the price.
$8.90 Tomato sauced bake Rice
I can’t really remember what this dish is called. but the name I described pretty much says every thing about the dish. I would have preferred the ones from Swensen’s. This is one is cheaper though. and the star point is that it was served on a hot plate. But the rice was rather plain. Felt like something that can be made on your own, or anyone could have done better perhaps? Some cooked rice on a casserole, topped off with tomato pasta sauce (The prego brand kinds?), A few pieces of chicken and a generous covering of red cheddar and mozarella blend cheese. You can buy a pack of these cheese from Cold Storage for $2.99. Voila. Bake Rice.

$5.90 Cheesy Potato Wedges

This was the dish that drove me angry. The wedges was a big portion, but the cheese was not sufficient for the portion provided. I think its their tactic to make you pay or something, because extra cheese in that small saucer is $0.50. One extra wouldn’t be enough. You will probably need two. So I guess that makes you  pay an extra $1? I’m amazed how people put in effort to set up restautants and plan a menu, but the y don’t bother thinking about the portion they give.


The bill was $43, 10% $4.30 and 7% 3.31


$50.61 for three people.

Friday, 13 January 2012

Yorkshire puddings

Have been wanting to make these for a long time. The photos I have seen more than often look awesome and this looks really nice to eat. Yes.. It look nice cute and wonderful...

As I put the puddings into the oven, I watch the pudding slowly poof up and becomes a souffle looking dish. Looks rather cute like a mushroom. Recipe was rather simple and lowfat actually.

Excited... Grabbed a fork... The souffle dishes were hot. Yohan, unaware of the heat of the dishes (200 degrees?) held with two of his finger and went "aaaa..." Of course its hot! It came right out of the oven!!! We started poking the couffle dish. It has a nice flavoutful crusty exterior. The inside? A plain interior of pudding. Plain. Simply plain. Its like eating a slice of white bread without anything on it. The Yorkshires were a success, but the experiment should have been done when I am cooking something that has gravy... Cuz this was not meant to be eaten alone..

Yorkshire Pudding
(From the Basic Cookbook)

100g/1 cup plain/ all purpose flour
a pinch of salt
2 eggs
300ml full cream/whole milk and water mixed (I used 300ml fresh milk)

1. Sift the flour and salt into a mixing bowl and make a well in the centre
2. Drop the eggs into the well with a little milk.
3. Beat the eggs into the flour, gradually drawing the flour in from the sides of the bowl. 4. Once half the milk has been added, beat well until smooth and free from lumps
5. Stir in the remaining milk and leave to stand for 30 minutes.
6. Stir before using.
7. While waiting for the mixture to stand, heat the oven up to 220 degreeC/425 degreeF (This step is very crucial.)
8. Heat a tablespoon of oil in the roasting pan/tin/souffle dishes/cupcake pans in the oven.
9. When the oil is almost smoking, stir the batter and then pour it into the hot oil. Cook for 30-40 minutes for a large pudding and 18-20 minutes. (If your oven is too strong, it may be done before 18 minutes)

The batter can also be used for pancakes and, if liked, 2tbsp caster sugar may be added.
FOr savoury companion, try adding thyme spices or pepper to the batter.

Times Have Change… (Funny Comics)




I LOVE THIS ONE!!!!!!!!!!!


Thursday, 12 January 2012

Ramen Play @ i12Katong and Seventh Haven Ice Cream

Yohan and I had dinner at Ramen Play, i12Katong (Sounds like I want to Katong?) It's not a place I would return to...

Felt like I was eating instant noodles.. The curry one.. It was rather pathetic for what it's worth $13.80 for the Pork Katsu Curry Ramen.. The soup was majorly curry powder in MSG in my opinion... The picture was misleading in the sense that we thought it would be Ramen in the curry sauce we eat in our favourite Japanese Curry rice.. Pork Katsu was good though... Breaded pork can't go too wrong right?

There was the bamboo chicken, top left corner.. $3 for half a bamboo of minced chicken meat. not worth $3 in my opinion. Its like 3 table spoons of minced chicken meat stuffed in a bamboo and char-grilled somehow. We were supposed to eat it with egg yolk, but the taste doesn't seem to match that well. Gyoza was pretty good. But they were a little stingy with the vinegar, which we can simply, of course take the trouble to ask for more. 6 pieces for $6.80. So that's $1.33 cents per piece? Ok.. Calculative much. But it was worthwhile... :)

After dinner, we had some ice cream. Butterscotch peacon was the first flavour the the second flavour was pistachio. :) They were both pretty good and pretty creamy. Only problem was that the flavour seemed to be lacking a strong taste. So after a few spoons of the ice cream, I felt like I was simply eating cream.

Sunday, 8 January 2012

Sunday Dinner with Family: Bak Chor Mee and Roast Pork

My parents were away in Guangzhou for the weekend, and I had an urge to cook a dinner for my closer family like Aunt Nicole and Uncle Ah Siong.. So I ask for their request for the food they would like to eat. My sister requested Bak Chor Mee. Auntie Nicole requested for Sukiyaki and grilled Fish... I decided to try the Bak Chor Mee cuz it seems like a challenge and the family food at home was always mee Siam and Chicken Rice.. Time for a change... So we had Bak Chor Mee... But the bak Chor Mee involves loads of ingredients which cannot be found such as pork lard and fried pork fat (猪油渣)... So I had to make those myself. How? By making Crispy Skin Roast Pork (烧肉)I must say this was one of the best attempts I had. Little mess. And I could extract the pork lard from the fats that melted from the Crispy Skin Pork. Hehehe... Sin sin sin...
Was kinda afraid the chinese food wouldnt meet my husband's palate.. So I made a few of his favourite Mimosa.. I should have used a piping tip. though.. The Ziplock bag piping trick was not so good... :S
Got a little carried away preparing for the Bak chor Mee... But this is it... The alst bowl, mine... Doesnt look very nice I guess?