Tuesday, August 25, 2015

Kaeng Kiaw Wan Gai x Green Curry Chicken

1 packet of Lobo Green Curry Paste
300ml Kara Coconut Cream
400ml of water
1 teaspoon of fish sauce
2 carrots, peeled and cubed
2 round brinjals, cubed
1 lemongrass, pounded and chopped
1 teaspoon cooking oil
300g chicken parts
Kaffir lime leaves
Thai Basil

There are many Thai curry pastes out there in the market but the Lobo brand is very frequently purchased by Singaporeans on travels to Bangkok. And of course I contributed to the trend. I got a ten pack of this paste and gave most of it away save for this last packet. 

In the light of the recent bombing incidents and ongoing bomb threats, I decided to give this dish a go as a timely reminder to #prayforBKK.

Heat up the pan and add cooking oil. Once heated, fry the lemongrass (which I figured would be better in the whole stalk for the next attempt since all the lemongrass pieces were getting caught in every mouthful of curry). Add the curry paste and stir fry it for a little before adding in the coconut cream (It recommends for coconut milk actually but I used cream because that's what I bought without checking, oops). Depending on the consistency of the gravy that you like, I added 400ml of water (also to cut down on the spice factor a little, this paste can get pretty spicy for people who can't take heat well). Add in carrots to bring to a boil before adding in the chicken parts and lastly the brinjal. Add 1 teaspoon of fish sauce, kaffir lime leaves and thai basil. Bring it to a boil before leaving it to simmer on low heat to ensure all the vegetables and meat have been cooked through. :)

Keep praying for Bkk even as you enjoy this simple Thai curry.
From our kitchen to yours,
Brenda x

Sunday, August 23, 2015

Capturing sunsets :)

Serves 5

400g of fish fillet, sliced
2 tablespoons of shaoxing wine
1 tablespoon of sesame oil + 1 tablespoon of sesame oil to finish
30g of old ginger, chopped into matchsticks
0.5 teaspoon of pepper
0.5 teaspoon of salt
0.5 teaspoon of soya sauce
8 medium sized scallops, soaked and shredded
3 cups of rice, washed
1 salted egg, hardboiled
1.5 cubes of Knorr chicken seasoning (No MSG Added)
1 stalk of spring onion

Prepare the fish by marinating the sliced fish fillet with shaoxing wine, sesame oil, ginger, pepper, salt and soya sauce. Use your hands to really work the seasoning into the fish slices but be careful not to break the fish meat with too much force. Set it aside.

Boil the rice, scallops and add the chicken seasoning cubes when the porridge is almost cooked. Then top up with more water and keep stirring till the consistency of choice is achieved. I estimate myself to have used about 2.5 L of water in total.

Add the fish slices and simmer on low heat till fish slices are cooked thoroughly. Bring the porridge to a boil and add in one tablespoon of sesame oil to finish.

Serve topped with spring onion, more old ginger, pepper and with salted eggs on the side :)

Thursday, August 20, 2015

Lao San Kway Chap @ Ang Mo Kio

So I asked my hand model to pick something she liked. And she went for gold! The braised meats here at Lao San are tender and the layer of fat simply melts away in one's mouth. Getting my iron fix here with the lean meat, liver and salted vegetable soup here. A life saver during my closed jaw reduction. After my accident, I had my mouth wired shut and dad bought this soup for me to drink every other day to make sure I kept my iron levels up. 
smile emotico
 I don't know about the best kway chap around in SG but this one's my family's pick!

Blk 232, Ang Mo Kio Avenue 3
Lao San Kway Chap 
Tuesdays to Sundays 
6am till sold out :)

They say a person just needs three things to be truly happy in this world

Ingredients: (For 5 servings)
15 small black flower mushrooms, reserve mushroom water
150g spare ribs
100g pork ribs
2 small saito fishcakes
10 pork & mushroom balls
1 carrot peeled and sliced
5 leaves of lettuce chopped
200g of rice vermicelli presoaked
500g of prawns, deshelled and deveined, marinate with a dash of soy sauce, shaoxing wine, pepper, a dash of sesame oil. reserve head and shells.
5 cloves of garlic, minced
1 tablespoon of sesame oil, 1 tablespoon of vegetable oil
Oyster sauce 2 large tablespoons
0.5 teaspoon of salt to taste
1 cube of Knorr chicken stock (no MSG)
500ml of pork rib stock
2L of water
Parsley, chopped red chillies


Blanch spare ribs and pork ribs and set aside.

Once pan is heated, add sesame and vegetable oil. Fry minced garlic till fragrant and add prawn shells and head. Fry and lightly press the head while frying :) 

Add 2L of water, 500 ml of pork rib stock, flower mushrooms and reserve mushroom water. Once it comes to a boil, add sliced carrots. Let the soup continue boiling, add 1 chicken stock cube, oyster sauce and salt to taste.

Let the soup continue to simmer over low heat. Add in the pork ribs and spare ribs, fishcake and prawns.

Once ready for dinner, let soup come to a boil and add in the presoaked vermicelli to cook in the soup. Divide the vermicelli into 5 portions and the sliced lettuce before arranging ingredients and adding soup. Finish with a dash of white pepper to taste. 

Top with parsley and serve with cut red chilli padi :)

From our kitchen to yours,
Brenda x

Sunday, August 16, 2015

Sweet and sour fish :)


1 Fresh gold band snapper - 1kg, descaled, degutted, sliced into half with head and tail removed. $9
2 tomatoes, sliced into eighths each $0.60
1 yellow onion, sliced into eighths $0.20
A knob of old ginger, sliced $0.20
5 tablespoons of tomato ketchup $0.20
1 teaspoon of Kikkoman soya sauce $0.20
2 teaspoons of corn flour $0.10
100 + 10 ml of corn oil $0.40
A dash of pepper + a pinch of salt $0.20
20 ml of water


A pinch of salt and a dash of pepper sprinkled on both sides of the fish.
2 teaspoons of corn flour sprinkled on skin side of fish and patted in lightly.
Heat 100ml of corn oil (reserve just one tablespoon) and place 5 slices of ginger into the oil when heated. 
Place fish skin side down to fry on high heat for a couple of minutes. 
Turn the fish over to fry on high heat till thoroughly cooked. 
Leave the fish aside to drain the oil on some kitchen towel.
Pour away the oil and clean the pan with kitchen towel before adding the 10ml of corn oil. 
Once heated, add the ginger (sliced into matchsticks), onion and fry till fragrant.
Add the 5 tablespoons of tomato ketchup (or more if more gravy is favoured) and soya sauce.
Add water when the mixture bubbles till consistency of choice.
Add the tomatoes to fry for a couple of minutes till well mixed with the sauce.
Plate the fish and spoon the sweet and sour sauce over the fish. :)

Optional : Diced pineapple slices for the sauce.

From our kitchen to yours,
Brenda x

Monday, August 03, 2015

The Nation's Golden Jubilee Celebrations @ Padang Grandstand in photos

Comfort food looks like a dish of pork, potatoes and baked beans :)

Yeo Szemin's photo.
  • 1 large yellow onion, sliced
  •  2 garlic cloves, minced
  • 4 small China potatoes, diced and parboiled
  • 1 can baked beans
  • 300g hind/ loin meat, sliced
  •  a quarter tsp salt
  •  1 tbsp tomato ketchup
  • 1 tsp light soya sauce for marinate, 1 tsp for sauce
  • 1 tbsp Shaoxing rice wine
  •  half a teaspoon of pepper
  •  2 tbsp of cooking oil, 0.5 tbsp of sesame oil

  • 1. Slice the pork and marinate with 1 tsp light soya sauce, Shaoxing rice wine, pepper and sesame oil.
  • 2. Dice the potatoes and parboil for 5 minutes on high heat. Drain water and set aside.
  • 3. Use 2 tbsp of cooking oil and a dash of sesame oil to fry minced garlic till fragrant.
  • 4. Add in parboiled potatoes to pan fry with the garlic.
  • 5. Then add in the sliced onion and marinated pork to fry till the onion turns translucent.
  • 6. Add in the can of baked beans and 1 tbsp of tomato ketchup. (Add in a pinch of sugar if the tomato ketchup/ brand of baked beans is a tad too sour), add in 1 tsp of light soya sauce and bring to a boil.
  • 7. Serve hot with rice.

  • Saturday, July 18, 2015

    Tuck Shop Cafe, Pie-House and Delicatessen @ Northbridge

    Saturday brunch at Tuck Shop Cafe.

    Anything but quiet, this cafe sees lines of people patiently waiting for their turn on the weekends.

    That should say something about the food served here.

    We arrive at 1015am in a light drizzle and in just ten minutes, manage to get a table amidst the happy chatter of diners. 


    I opted for a Chai Latte instead. 

    I probably should've taken the coffee option though. The Chai Latte was a little too watered down for me.

    The house specials are written on the chalk board and these inspired breakfast/ lunch/ brunch offerings apparently change daily. 

    This was my first time at Tuck Shop Cafe and of course, I'd ask for a house recommendation.
    It also helped that the boys at the next table had these amazing looking plates.

    Quite decisively, (yeah right.) I settled on the chorizo with paprika potatoes, peppers, spanish onions and crispy pork belly with a fried egg (AUD$18.50).

    It's generous and abundant. Call me a typical Asian but I wasn't expecting my pork belly to come fried to death. :p It looked dry which probably made my heart sink further. And I just have to say, that thankfully, it was anything but. Loved the crackled pork skin even though that was a lot of guilty calories I'd have to bear till the next Jacob's ladder run. Same goes for the chorizo slices. Spice kicks to start out my morning.  I did really like the paprika potatoes though :)

    And because my helpful dining companion decided I probably wasn't going to be able to finish half of what I was having, he went for a lighter option of the ciabatta with Tasmanian smoked salmon, lemon ricotta, asparagus and fennel salad (AUD$17). 
    So even though I hate that he was right about that on all counts,
    I loved this!
    What a great palate cleanser after my heavy order.
    Anything lemon would be refreshing.
    So of course we switched plates half way.
    This plate of summer colours were perfect for us seeing as how it was to be the start of winter but all we were having was just happy sunny days.
    It wasn't anything complex.
    Just the simplest of ingredients put together and generously drizzled with olive oil. It was a tad hard to get a bit of everything on my fork all at once though.

    And of course, I should've done my research before heading over.
    Their house specialties are actually their pies, baked by chef and co-owner Paul Cherry.
    And that just means I gotta stop in for some next flight out to Western Australia hey.

    It's ticket parking here for $2 an hour at a time.
    And there's apparently free parking on Newcastle Street if you're lucky.
    We got a space right outside Tuck Shop this time :)

    Tuck Shop Cafe, Pie-House and Delicatessen
    178 Newcastle Street (corner of Money Street), Northbridge
    Telephone: (08) 9227 1659
    Open Tuesday to Sunday 7am to 4pm

    Let me hear you say?

    Large BBQ Steamboat set for $50.90

    A standard set of marinated pork slices, pork belly, scallops, fishcake, tiger prawns, assorted vegetables and Mama instant noodles.

    A medium portion of chicken thigh meat marinated with raw quail eggs $16

    Oyster mushroom $5

    Homemade fish paste in a bamboo holder. $9

    A seafood broth boiled from vegetables, pork bones, crabs and corn kernels.

    That fiery hot chilli sauce that no one can get enough of.

    Let me hear you say?




    Tomyumkungfu Mookata! :)

    Friday, July 17, 2015

    Mad about Sucre @ Teo Hong Road

    Mad About Sucre is a private confection label that marries the best of French confection techniques with the glorious British designs. We specialize in handcrafting bespoke wedding and celebratory cakes & confections in Singapore.
    We are anti-thesis of modern day conveniences and do not use any cake premixes and any artificial flavorings. We reduced between 20% to 60% of sugar required in the original cake  recipes. Hence, our cakes are well-balanced with smooth natural flavors with the natural ingredients shining through.
    We handcraft every cake and confection from scratch so that you and your loved ones can rediscover the joy of eating quality cakes and confections that naturally taste as good as it looks.
    Bake with love. Bake for love.
    -Taken from their website here
    Coco citron// Light coconut mousse, light lemon curd, shattered crystals, sable tart. A pale and understated dessert. While all that glitters is not gold, this was so lightly refined it's reminiscent of the elegance that is Coco Chanel. Perfect to be served as first of four dessert selections paired with a pot of fragrant Japanese pear and Yuzu with white orchid tea.

    Jardin de Massialot // traditional French bake dessert of French Vanilla, Egg, French cream & 5 liquored- marinated citrus salad. *Hic! 
    This was altogether simple yet high society.
    Cheers to the weekend.

    And they serve their desserts in order of intensity to the palate. So this was last on the list. 
    Just before our last dessert, they recommended that we took a break in between and served us a pot of lotus tea on the house to ensure that we were not overwhelmed by their desserts.

    A very lovely touch and a definite plus on service excellence. 

    San Domingue // 70% single origin chocolate. Rum jewel box. Caramelised plaintain. Brittany crunch.
    Remove the jewel box and break it open on the sides such that the rum flows out and seeps into the brittany crunch.
    Slice open the chocolate dome and have a generous spoon of chocolate creme, plaintain (banana) and the rum-soaked crunch base for a truly orgasmic oral experience.
    We were expecting a more chocolate-y flavour but yet, this was just perfect on the palate went down our throats smoothly.

    We love this place, their creations and the people here. 

    Of course we will be back. :)

    The 5Cs are too passé. These 3Cs are the ones in demand these days. Corn carrot chicken soup!

    1 packet of 500g Australian carrots, peeled and chopped into 2cm chunks
    2 corn cobs, chopped into 3 sections
    3 large yellow onions, chopped
    3 China potatoes, peeled and diced
    1 chicken, chopped into parts e.g. wings, drumsticks, thighs, ribs, breast
    1.5 teaspoons of salt (flat not heaped)
    3 litres of water
    24cm WMF Saphir High top Casserole Pot 

    1. Blanch chicken parts in water to remove congealed blood and any bone dust or fragments in meat from the chopping process. 
    *I chopped all parts at the joint in order not to have excess blood from broken bone parts so it would be fine to skip the blanching step if this is done.

    2. Fill the pot with 2 litres of water and place all ingredients inside before bringing to a boil. 

    3. Add the remaining water and bring it to a fierce boil before lowering the flame and letting it simmer. 

    4. Add 1.5 teaspoons of salt or to taste and leave to simmer for 20 minutes before turning off the flame. 

    5. Bring to a boil just before serving with a dash of pepper and a few sprigs of parsley (optional).

    Enjoy the natural sweetness of the soup.

    From our kitchen to yours,

    Brenda x :)