Lunch at Old Street Bak Tuk Teh at Westgate

After trying Sushi Express, my bf & I decided to try Old Street Bak Tuk Teh just beside Sushi Express. Heard from my colleague that the shop is kinda famous, so I have high expectation for it.

 

When we went in, we are waving around for someone to attend to us. But no one even bothers about us *SERIOUSLY* So my bf walked up to one of the waitress to ask them take order for us. Surprisely, the waitress asked all orders are taken using Ipad which is stored at the table's drawers! At least inform us when we came into the shop, don't just ignore us. Not alot of shops are as high tech as you *roll eyes*.

 

I patiently click here and there using Ipad. It is very user friendly and I doubts anyone would have trouble using it. After 15mins or so, our food is served!

 

The soup is quite yummp. But the ribs are kinda disappointing. The meat is rather dry & stick to the bone. The pig trotter is too fatty for my liking as I prefer leaner ones.

 

Total bill cost us SGD49.90! Which is kinda expensive. If we have ordered the same food at our favourite Bak Tuk Teh @ Lakeside hawker centre, it would costs us around $20. And lakeside hawker centre is tastier than this.

 

Most likely I would not be coming back.

 

Ciabatta Bread

Currently one of our favourite past time for my bf & I is baking breads & stuffs. Saturday we bake, Sunday the part time maid cleans and we have a week supply of breakfast. Mainly breakfast for my bf though because I don't really take breakfast.

 

We were planning to give the pumpkin bread a second try but realize our spare pumpkin has grown mouldy. Flipping my recipe book, my bf decided to bake Ciabatta instead. The steps are pretty easy and not much kneading is needed. But LOTSA time needed for the 'yeasting'! 4 hours needed for the yeast to work with the dough. After adding in one more cup of flour into the 'liquid' dough, another 1.5hr for it to rise again. After shaping the dough on the baking tray, another 0.5hr to rise again!

 

When we finally put the dough into the oven, it is nearly ten in the night! Next time we definitely try to bake earlier!

 

Fortunately Ciabatta tastes exactly like the ones my bf ate in Italian restaurant and he loves it. When he offered some to his colleague, his colleague also comment that it is same as Italian restaurant! At least this is a successful attempt as compared to the pumpkin bread.

Pumpkin bread

I don't know how my bf & I decided to bake a pumpkin bread. But that's what we did over the weekend. I went to steam the pumpkin, mash it up and mixed with plain flour and salt. Add in the yeast and water to make it to a dough. My bf took over the kneading portion.

 

After kneading, we put it aside for the dough to rise. After an hour, we knead it somemore. Shape it and left to rise for an hour more. Then we sprinkle some pumpkin seeds on top. Brush it will beaten egg. And put it into the oven.

 

Voila! Pumpkin bread is born. Look kinda professional, yeah? However the brand of yeast we used is not very active. I tried 2 packages but both doesn't foam well so I thought it is this way. After we tried the bread, it kinda stiff and not fluffy. So I guess the yeast is the problem. Nevertheless I bought the brand of yeast I always used. We will tried it again.

 

I'm not sure whether putting the bread in the freezer is a wise choice. Because we put our already stiffed bread into the freezer. And it became a hard rock. No kidding! So I guess it is better to finish off the bread within few days.

 

French King Cake

Few years back, my bf went to France and fall in love with their French King Cake. Not sure why, he suddenly have a craving for it. So his gf has to make his craving come true. I was googling for the recipe of the cake. But most of them needs Frangipane, I guess is one type of almond filling. I don't seem to find it at NTUC. Being his resourceful gf, I have to find an alternative. After searching for awhile, I found a recipe for almond filling. Not so sure whether does it taste like Frangipane, but I guess it won't be too off.

 

The recipe for the almond filling is quite simple. All you needs is almond, sugar, butter, egg whites and almond extract. Mixed them together using the food processor, and you will get the almond filling. For more details, you can visit it at Simply So Good. After I prepared the almond filling, I put it in the refrigerator.

 

I bought the ready-made puff pastry from NTUC and now is the time for my bf to perform *haha* He rolls the dough & put it on the pie plate. I spread the paste on the pastry while he continue to roll for the cover of the cake. After putting on the 'cover', I beat an egg and spread it around the cake. My bf slightly slit crisscross on the cake and put 4 small venting holes. Last step will be putting into the oven.

 

After 15mins, I took the cake out and sprinkle some icing sugars on the cake and put it back to the oven for another 10mins. *Tadah* Below is the end product. Though my bf said that there is still difference in the taste as compared to the French King Cake he ate in French. But the taste is similar. Our next project will be trying to improvise our French King Cake. His sister is coming back from France and she will brings Frangipane with her. I guess my bf will be waiting for our next attempt.

REVIEW: Fullhouse Signature Singapore @ Clarke Quay

I saw a post @ OYHZ blog that she has visited Fullhouse Signature and there is a 1 for 1 promotion, so I decided to give it a try.

 

At first I have difficulty locating the restaurant because it is at the second floor of the shophouse. When you first enter you can see a family happily posing wall feature, which is kinda cute. The restaurant also beautifully decorate.

 

 

 

My bf had make a reservation for a romantic seat. Hence we are lead to the "bed" seating. I must admit it is kinda romantic. But the seating isn't comfortable. I guess they should provide more comfortable cushions on the bench.

 

 

We have ordered lavender peppermint tea which is very nice! I totally love the tea, tea pot & tea cup. Shortly the mussels also arrived. But the taste is just average. We have also ordered mushroom soup, but it isn't really nice. Next is the steak and chicken chop.

 

My bf find that chicken chop is quite nice and he has finished it. As for me, I have requested medium for my steak. But was given well done. So I didn't finish it because the meat is rather tough for me. The manager saw that my steak is only 1/4 eaten, and asked me what's wrong. I told her the situation, she apologised and said she would replace a new one for me. I told her it's ok because I'm already fulled. Being very friendly, she told me I can change to other dishes too. But since I'm really fulled, I told her is really ok.

 

  

 

 

 

Fullhouse Signature @ Clarke Quay

3A, Clarke Quay, River Valley Road,

#02-04, Singapore 179020

(Located above Tomo Japanese Restaurant)

 

Opening Hours: 11:30am - 01:00am daily

Tel: (+65) 6338 0885 Fax: (+65) 6338 8280

Lemon cheese cupcake

After months of hinting from my bf, I decided to bake his favourite lemon cheese cupcakes for him. The last time I baked this for me would be around May I guess. I don't really enjoy baking this is not because it is not delicious, but the home-made lemon curd need me to stand at the stove 30mins! I need to slowly stir the lemon curd on low fire to finally get the thickness I want.

 

You could also buy lemon curd from Cold Storage if you want to save the trouble. But the home-made lemon curd would be freshier and tastier. Hence my bf & colleagues loves it so much.

 

 

 

 

Recipe taken from www.joyofbaking.com/LemonCheesecakes.html

REVIEW: Blisshouse @ The Central

My bf & I went to Bliss House @ Central few weeks back. Actually we saw this theme restaurant quite some time ago but only recently I bought a groupon, then we make an effort to go there.

 

We reached there around 12pm and the restaurant was fully booked. I guess there is an event being held, hence more than half of the restaurant is reserved. Lucky the waitress told us we only have to wait for another 30mins.

When we entered the restaurant, it is beautifully decorated with garden theme. Love the carriage & fountain near to the mini bridge. The garden table is decorated with lovely candies and most probably due to the event?

 

 

 

 

 

 

 

 

 

However the food is a disappointment. The French onion soup is too salty to my liking. The carbonara & seafood marinara is too bland. I guess they have used up all the salt for the French onion soup. If the food would be nicer, then it would be perfect. But I guess most of the theme restaurant don’t really focus on their foods. Nevertheless, the price is very reasonable as compared to Fullhouse Signature though.

 

 

 

Blisshouse @ The Central6 Eu Tong Seng Street
#03-21A The Central
Singapore 059817
Tel: 6225 5532

REVIEW: Eggs & Berries

This is one of my bf's favourite hangout for breakfast. The atmosphere is nice and cozy. There is not much crowd and serve my bf's all time favourite. As Christmas is coming, the staffs have decorated the cafe in Christmas theme.

For me, I'm not really a big fan for egg. But I'm definitely a big fan for steak. So I have ordered steak and egg for myself. Comes with 3 pancakes :) The steak can't be compared with those steak house like Morton's. But it definitely taste delicious. As for my bf, he ordered his favourite - Egg Benedict. The 2 egg suppose to be on the ham, but I accidentally push the table. So one of the egg slipped down the ham. Now it seems like crying face instead of sunny face.

 

And last of all, my bf definitely will ordered coffee for his "dessert". I guess he is pretty full that day because he will order coffee and banana crepe.

 

Eggs & Berries

5 Changi Business Park Central 1

#01-37/38 Changi City Point

Singapore 486038

REVIEW: Fish Mart SAKURAYA

Once a week or fortnight, my bf and I will dine at Fish Mart SAKURAYA at West Coast Plaza. It's definitely one of our favourite Japanese restaurant as the food generally is fresh & reasonable priced. According to my colleague, the restaurant will replenish their stock on Monday & Thursday. So I guess these 2 days will be the freshest.

Sometimes you also get to see "rare" sashimi there, like tara shirako (aka fish sperm). We not sure how it tastes like as we are not that adventurous. But our favourite definitely is blue fin tuna. We knew that it is endangered species due to over-fishing. Mainly the demand comes from Japan which is around 80%. Remaining 20% of the demand comes from rest of the world. So my bf & I psycho ourselves we belong to the 20% and Japan should reduce their intake instead. *haha*

The texture & taste of the meat is very yummy! The texture is firm like tuna or swordfish, but do not have the metallic as normal tuna.

 

Once in a moon blue, they will display our sashimi in a proper and nice way. So I took a photo after so many visits there. Bluefin tuna, swordfish & salmon are our basic order. We will order some sides like tobikko sushi. Usually I will order hana maki & chawanmushi. But personally I find Fish Market version is not that nice, so I will always omit these when dining there.

 

For people who loves fresh & reasonable priced sashimi, you would already know this restaurant. If not, please faster try it!

Fish Mart Sakuraya (West Coast Plaza)

#B1-50/51/52, West Coast Plaza, 154 West Coast Road

Pork bone soup (gamjatang)

My SO hurt his shoulder few weeks back when doing weight lifting, and up till now is still not completely heal yet. In Korean drama, when the person has bone injuries, their loved ones will always brew ox bone soup for recovery. I guess is the protein and collagen to aid the healing process. But since my SO cannot take beef, I decided to try Korean pork bone soup instead. I guess it would have the same effect.

I found pork bone soup recipe from Maangchi and decided to use her recipe. I had amended the recipe as I have trouble getting some of the ingredients. For example, I can't get perilla leaves & perilla seeds powder, so I just use white sesame seeds. Thanksfully my SO love the white sesame seeds. Oh ya, I can't find hot pepper flakes, so I add in 2 tablespoon more of hot pepper paste instead.

 

I took some photos while cooking....

 

 

The hot pepper paste soup & vegetables done! Waiting patiently for the pork bone soup to brew for 1.5hrs before I can dump everything in.. *Starving*

 

 

Boiling boiling pork bone soup... 

 

 

At last, the final product - pork bone soup! I guess my SO really loves it especially the broth. Sour and spicy with his favourite pork bone. Next time will try to get the pork spine bones since it is highly recommended.  

 

Recipe adapted from Maangchi :-

Makes 2-3 servings. Cooking time: 2 hours.

Gamjatang (pork bone soup) is another Korean traditional nutritious dish. It’s usually made with pork spine bones and vegetables, but I use pork neck bones in this recipe.

Ingredients:

Pork neck bones, onion, garlic, ginger, dried shiitake mushrooms, napa cabbage, potatoes, soy bean sprouts, Asian chives (buchu), green onions, perilla leaves, dried red chili pepper, soybean paste, hot pepper flakes, hot pepper paste, cooking wine, perilla seeds powder (deulkkae garu), fish sauce

Directions:

1. Soak 2.5 lb (about 1 kg) of pork neck bones in cold water for 2 hours.
2. Boil water in a large pot.
3. Put ¼ of a medium sized napa cabbage (about 2-3 cups) into the boiling water and blanch it for a minute.
4. Rinse and drain the cabbage and put it in a bowl.
5. Tear each leaf lengthwise once or twice to make it bite size and set it aside.
6. Rinse pork neck bones in cold water and put them in boiling water with 4-5 slices of ginger (1 tbs). Cook for 7 minutes.
7. Rinse and strain the pork neck bones and put them in a large pot.
   *tip: when you rinse the pork bones, pick out any excessive fat
8. Pour 10 cups of water into the pot.
9. Add 1 medium size sliced onion, 1 tbs of sliced ginger, 2 tbs of soy bean paste, 1 dried red chili pepper (after removing the seeds), and 2 dried shiitake mushrooms to the pot. Boil it for 1. 5 hours over medium high heat.
10. Prepare a small bowl to make the sauce! In the bowl, put 6-8 cloves of minced garlic, 2 tbs of hot pepper flakes, 1 tbs of hot pepper paste, 3 tbs of cooking wine, 3 tbs of fish sauce, 3 tbs of perilla seeds powder (deulkkae garu) and mix it all up.
11. Prepare a large bowl for vegetables
12. About 1 ½ hours later, take the red hot chilli pepper and shiitake mushrooms out of the pot.
13. Slice shiitake mushrooms into bite sized pieces.
14. Add your vegetables and your sauce and the chopped shiitake mushrooms into the soup. Cook for another 30 minutes.
15. 30 minutes later, transfer the soup into a serving bowl and sprinkle some chopped green onions and ground pepper.
    *tip: If you have an earthenware bowl, put the soup into it and heat it up until it sizzles. Sprinkle some chopped green onions and ground pepper!
16. Serve with rice and kimchi or some side dishes!