Located at Orchard Central, this shop sells, well, Fruit Tarts! We accidentally came across the shop while shopping and we were captivated by how pretty the tarts look in the fridge! It looked SO pretty, we wondered if they were even real! After staring at them for awhile, we were amazed that they are REAL... So we went in and tried them out!
I tell you, it was almost impossible to choose which one to order! Even after ordering, I was tempted to pull the waitress back to change my mind. But I stuck to my decision and got the Banana Caramel Tart.
It's a custard cream base tart with bananas and almond flakes, drizzled with caramel sauce.
My Hubby got the Blueberry Tart, which is the fresh cream base tart with blueberries and blueberry jelly cubes.
They look very rich, creamy and deadly. But surprisingly, they taste quite light. Personally, I would prefer it to be sweeter, but I guess many people are health conscious. Overall, it was a nice tea break. The tart was nice, the tea was a perfect complement to the tarts, the service was excellent and the prices was reasonable. My only complaint was that my tea was not hot enough. What a kill joy... -_-
Check them out
Sunday, November 8, 2009
Friday, November 6, 2009
Bought a packet of A1 Bak Ku Teh Spice to make Bak Ku Teh for dinner the other day. That was my first time trying this brand and I must say... IT'S DELICIOUS LOH~!!! One packet comes with 2 spice sachets, and according to the packaging, 1 sachet for about 500g of meat, so I only used 1 sachet.
So VERY SIMPLE, just follow the instructions on the packaging. (but no need to be so strict)
500g of meat (I used 2 packets of prime rib - BEST)
6 cloves of garlic (whole with skin on)
1 tablespoon of dark soya sauce
1 tablespoon of light soya sauce
1 tablespoon of oyster sauce
a pinch of msg
pepper (I use freshly grounded white pepper - you can use regular pepper)
1 big bowl of water
**For water, my Mom taught me to use your choice of serving bowl, plus another 1/2bowl. For example, the portion that I want to cook was about 1 big soup bowl, so I pour 1 bowl plus another 1/2 bowl, as the half would be evaporated during boiling.**
The instruction say add the seasoning AFTER the meat has been cooked. But I think the meat would be more flavourful if you boil it together with the seasoning. So I just pop EVERYTHING into the pot, and let it cook.
I used a pressure cooker to cook for about an hour, which is divine as the meat would be sooo tender, even the soft bone turns translucent and delicious and well, soft! For a regular pot, an hour would also be fine, just that you would have to keep an eye on your soup and make sure it doesn't dry up.
Serve with some simple blanched vegetables, steaming hot rice and most importantly, freshly cut chilli padi in dark soya sauce.