tag:blogger.com,1999:blog-61129340707979116562024-02-07T10:19:31.005+08:00Miss CoCo EatsOh boy does she eats...Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-6112934070797911656.post-86787929567404639442014-05-23T14:16:00.005+08:002014-05-23T14:16:50.277+08:00I'm Moving!Hi all, due to circumstances, I'm moving my blog to this new place, <a href="http://misscocoeats2.blogspot.sg/">MissCoCoEats2</a><br />
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With 2 babies, I now have to juggle more and more things in my life, but food is still my passion so I will try to update the new blog more often, I promise! Also, I'm starting my very own YouTube cooking videos, so you can check them out <a href="http://www.youtube.com/channel/UCudyt8WepuL7kmq6BI-89Ng">HERE</a>! Remember to subscribe! Cheers!Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-48894947664926601642011-10-26T23:52:00.000+08:002012-03-06T16:17:16.639+08:00La ForkettaOnce in awhile we like to visit Dempsey Hill and try out the restaurants there. One evening we decide to try out this Italian restaurant. It looks good and we sat outside in the cool evening air. We were off to a great start as the bread basket they put down was absolutely delicious! <br />
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It was SO good with extra virgin olive oil and balsamic vinegar! The problem was that we had to fight the bread with our 2 year old girl, who insisted that the bread was hers. -_- We also ordered their minestrone soup, which was like the most chunky minestrone soup I've ever seen. I think they should just call it vegetable and tomato soup. Duh. I prefer that the vegetables in my minestrone to be boiled to death and unrecognizable. Haha...<br />
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Cobby ordered a cured beef with wild rocket pizza and I wished that I've ordered that instead. :P<br />
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The naughty girl ate so much bread, she couldn't eat anything else.<br />
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I ordered the tagliatelle al ragu, which was alright, but it was a little too salty and the pasta was a little too soft for my taste.<br />
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I would probably not go back for their pasta, but pizza's pretty good. <a href="http://www.laforketta.com.sg/">Go check it out</a>.Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com1tag:blogger.com,1999:blog-6112934070797911656.post-49059177244214181692011-10-01T23:16:00.001+08:002012-03-06T15:41:55.910+08:00Seoul YummyThe last time we were here, I was <a href="http://colenekoh.blogspot.com/2011/06/poh-lings-birthday.html">out with my girlfriends, celebrating a birthday</a>. We just chose this restaurant as it has the shortest queue, but it turned out to be a pretty good choice as all of us agreed that the food was quite good. I remembered thinking that I would bring Cobby here some other time, so one Saturday, I did!<br />
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As usual, there wasn't any queue. I don't know why, I guess everybody's there for Japanese food. The last time I was there, we ordered kimchi soup with rice.<br />
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I love kimchi soup, and this was really good. The ingredients was generous and the soup was so flavourful! Perfect with the fluffy rice!<br />
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Another one of the highlights was their side dishes. It's quite common to have several free flow side dishes when you go to a Korean restaurant, but their side dishes was super awesome! My favourite was their cold toufu, which was garlic-ky and slightly. Cobby loved their crispy sweet and savoury ikan bilis. Yum!<br />
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When I went with Cobby, we ordered the spicy beef soup. Not bad, the meat was quite tender, but not as fabulous as the kimchi soup.<br />
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We also ordered the bibimbap. Not bad too, but honestly, the one at Wisma's Food Republic's better.<br />
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Overall a hearty and delicious meal. Would probably go back when I have a craving for a hot bowl of kimchi soup with rice. :)<br />
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The Central, <br />
6 Eu Tong Sen Street, <br />
#03-92/95, Singapore 059817Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-59936435080460939522011-09-29T22:42:00.000+08:002011-11-02T12:09:25.628+08:00Mother-in-law's pa-mee (打面)Everyday you learn something new...<br />
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My mother-in-law is heng hua dialect, so one night when we were over at her place for dinner, she cooked a huge pot of what they called, pa-mee (打面). I'm not sure how authentic is it, but it's delicious! <br />
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She bought this noodles from the market near her place, and I loved it as it doesn't have the alkaline taste like in those "yellow noodles".<br />
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So she gave me a packet and I tried to make a pot one evening. I'm not sure how, but I guess the main things would be the soup base, ingredients and the noodles.<br />
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<b>Soup Base</b><br />
Chicken breast, with bones<br />
Ginger, one thumb size nob, smacked with a knife<br />
Salt<br />
Chicken powder<br />
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Boil for an hour, skimming off any excess oil or scum. Remove chicken and ginger.<br />
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<b>Ingredients</b><br />
Shitake mushrooms<br />
Pork shoulder, sliced<br />
Cai xing<br />
Toufu fish cakes, sliced<br />
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Put everything into the soup base and boil until pork slices are cooked. Adjust flavour accordingly, it should be <i>slightly</i> more salty than usual to balance out the bland noodles.<br />
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<b>Noodles</b><br />
Put raw noodles in a big bowl, pour boiling water into it and swish it around for a few seconds before pouring away the water. Run under cold water for a few seconds and set aside.<br />
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When the soup is ready, add in the noodles and boil for not longer then a minute. Serve!<br />
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It's delicious, easy to make, and everybody in the family loved it. Definitely a recipe to keep!Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com2tag:blogger.com,1999:blog-6112934070797911656.post-81672650121970606842011-09-28T22:02:00.000+08:002011-10-01T23:00:18.661+08:00Miss CoCo's Virgin Mooncake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbpFI2BKzIQ695ro04Q7QVnyZixwd1Xp7rEXCMjsy72ojKlpeXVKcZMSQzIhAqv1ez-5fMvGyIIarBzU4F8ZkvexqPK9rg7ugxBT5t3eaI_19b8WL3Vk4QkJHjq9nZqyWE9S8Ymp0ahc/s1600/IMG_6833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNbpFI2BKzIQ695ro04Q7QVnyZixwd1Xp7rEXCMjsy72ojKlpeXVKcZMSQzIhAqv1ez-5fMvGyIIarBzU4F8ZkvexqPK9rg7ugxBT5t3eaI_19b8WL3Vk4QkJHjq9nZqyWE9S8Ymp0ahc/s320/IMG_6833.JPG" width="320" /></a></div><br />
Took a leap of faith and made my very first batch of mooncakes. Well, the first batch was made from a recipe I read on the newspaper, by some chef at Capella hotel. No offence, but it turned out like crap. Looks like I still have lots to learn, I'll summarize all my learning points at the end of the blog.<br />
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Since I've already bought a whole kilo of white lotus paste, might as well try again, so I searched the web for a recipe for traditional mooncakes, (only from trustworthy bloggers this time) and found this recipe from <a href="http://www.anhsfoodblog.com/2010/09/baked-mooncake-with-salted-yolk.html">Anhsfoodblog</a>. Turns out quite ok, but I did make some slight adjustments.<br />
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Here's what we need:<br />
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Skin: <br />
120g golden syrup<br />
40g cooking oil<br />
160g plain flour<br />
<strike>½ tsp Alkaline water (or lye water)</strike> (I don't like)<br />
¼ tsp baking soda<br />
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Filling:<br />
<strike>6 no. salted egg yolk, steamed</strike> (didn't bother to buy them)<br />
white lotus paste<br />
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Eggwash: <br />
1 egg beaten with a little milk<br />
<ol><li><b>Preparing the skin</b> - Combine the golden syrup, cooking oil together. Mix in the plain flour and stir until you have a smooth paste. Cover, leaving the dough to rest for a few hours.</li>
<li><b>Filling portion</b> - Big mooncake - wrap 50g : filling 130g Small mooncakes wrap 25g : filling 35g</li>
<li><b>Wrapping</b> – this steps requite a bit of practice. Make sure when you wrap the filling, no additional flour is around. Start by flatten dough slightly with your hand, then put the filling ball in the middle. Gently wrap the dough all around the filling with smoothing and rounding motion. Be gentle not to break the skin.</li>
<li><b>Shaping</b> – Gently dust the mould with flour, the tap off any excess. Very lightly, dust the ball with a little flour. Press the mooncake ball into the mould. Knock the mould to release the mooncake. Repeat with the rest.</li>
<li><b>Baking</b> - Place the mooncakes onto the baking tray, lined with baking paper. Bake them in a preheated 200C oven for 7-10 minutes.</li>
<li>Take the tray out, and wait until the cakes cool down for 30 minutes. Use a pastry brush, brush a light coat of eggwash onto the mooncake (just the top, don’t brush on the side of the cake). Return the tray to the oven, and bake for further 10-12 minutes or until golden brown.</li>
<li><b>MOST IMPORTANT</b> - Let the mooncake rest for at least 3 days before consumption. In Cantonese, we called it 出油, where the oil from the lotus paste and yolk would slowly seep into the mooncake skin, making it shiny and soft.</li>
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So with that in mind, next year when you are buying mooncakes, please don't ask the vendor if it's fresh, because there's no such thing as a "fresh" mooncake. Freshly baked mooncakes are hard and dry and terrible in taste!<br />
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So with that in mind, here are my notes for making home-made mooncakes:<br />
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<ol><li>Prepare early, minimum 1.5 months! As mentioned earlier, you need to keep freshly baked mooncakes for at least 3 days. Also, traditional mooncakes need a special sugar syrup that's made at least a few days to a few months in advance. The sugar syrup would darken over time and the brown syrup would contribute to the rich brown colour of the skin. My dad used to own a bakery and they would make the syrup at least 6 months in advance! Seriously!</li>
<li>Add salted egg yolk. It doesn't matter if you like yoke or not, you should add it anyway. The oil from the yolk would slowly seep into the skin, adding flavour and improving texture.</li>
<li>Use good quality paste. On top of flavour, good quality paste also have higher oil content, so again, contributing to the oiling of your mooncake skin.</li>
<li>Dough should be wet. If your dough is wet and damn difficult to wrap the paste, you probably got it right. They never said it was easy! </li>
<li>Eggwash - Go easy! If you brush on too much, the delicate pattern on the mooncake would be distorted.</li>
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I guess that's it. I've definitely underestimated the complexity of making a traditional baked mooncake. It's so simple yet difficult all at the same time! I would learn from this and make even better ones next year. But seriously, if you aren't a baking enthusiast, it's not worth the effort. Go buy a box and enjoy! Leave all these craziness to the crazy ones. :)<br />
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By the way, I'm submitting this very special post to <a href="http://happyhomebaking.blogspot.com/2011/09/aspiring-bakers-11-mid-autumn-treats.html">Aspiring Bakers #11: Mid-Autumn Treats (September 2011)</a>. Hope all readers enjoy my little post!Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com1tag:blogger.com,1999:blog-6112934070797911656.post-86622081421710228632011-09-22T23:02:00.000+08:002011-11-10T18:36:01.436+08:00CoCo's Sausage and mushroom thin crust pizzaWas at my wit's end as usual, wondering what to cook for lunch when I remembered that I bought a packet of wholemeal wraps a few days ago. <br />
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So I decided to make a little home made thin crust pizza.<br />
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It's basically a pizza even people who can't cook can make. <br />
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<ol><li>For the tomato sauce base, I spread on some pasta sauce from a jar. </li>
<li>Next I sprinkled on a generous heap of shredded cheese. Yumz~!</li>
<li>Lastly, put on whatever ingredients you like, which was some sausages and mushrooms. </li>
<li>Bake the pizza in an oven at 200 degrees celcius for just 10-15mins, which is just enough to melt the cheese and make the crust crispy. Cut and serve!</li>
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Unfortunately, my 2 year old wasn't very enthusiastic with the pizza, but I really liked it! It really tasted like those restaurant style thin-crust pizza. I polished off the whole thing myself! Sigh, now I have to go make something else for the little princess... -_-Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-47931982037641995882011-09-17T22:40:00.000+08:002011-11-02T12:08:52.767+08:00Holland Village XO Fish Head Bee HoonHubby and I would often dine here back when I was working around Clementi. Back then, it was located near Holland Village, hence the name. We haven't eaten there since they've moved, which was also around the same time I left that job to become a stay-at-home mom. One Saturday, we had a craving for some of it's soupy goodness, so we found out it's new location and headed there for dinner.<br />
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Obviously their signature dish is their XO fish head bee hoon, but they also have one of the best 虾酱鸡 (prawn paste fried chicken) in Singapore. So that definitely is a MUST-TRY dish.<br />
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The prawn paste flavour wasn't too heavy and salty like in most ze char stores, and it's served pipping hot to your table, so when you squeeze the lime juice all over the chicken, it makes a slight "sssssss" sound. It's yummy on it's own, but dip it in their special chilli sauce just for this dish, and it would be close to heaven. The chicken is crispy on the outside, and yet oozing with juices when you take a bite. Shiok!!!<br />
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By the time you are halfway through your chicken, your XO bee hoon would have arrived. As you would have guessed, they are famous for putting a generous amount of XO liquor into the soup. I'm not into hard liquor, but I love the soup. It's incredibly sweet from all the fish meat and bone and all, plus there's a nice fragrance from the XO that seemed to enhance the fish flavour of the soup. I'm not a fish head person, so we always order the fish meat bee hoon.<br />
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As you can see, they are very generous with the fish. Each piece is a huge chunk of sweet meat that isn't dry on the inside. Also, I love that they put loads of vegetables in the soup (it's at the bottom of the bowl). Healthy! :) Their thick bee hoon isn't your average hawker centre type that's semi-translucent and super slippery. It's actually white in colour and slightly rough. My dad once told me that these are actually how bee hoon and kway teow use to be like in the past. Using a higher percentage of rice flour, thus, more flavour and texture.<br />
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So the combination of good quality bee hoon, chunky sweet meat, fresh vegetables and a crazy sweet soup base, what's not to love about this dish??<br />
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Dover Coffee Hub<br />
Blk 19A, Dover Crescent<br />
#01-05, Singapore 131019Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-90926549937174449952011-09-10T22:15:00.000+08:002011-09-22T11:54:29.947+08:00Mooncakes 2011Mooncake festival is here again! This year we bought our mooncake from Vivo City, rather than the usual fair at Takashimaya. As usual, we tried out most of the mooncakes at the fair and finally decided on two brands. For my parents, Cobby bought from Huating, Orchard Hotel. This year, I bought a box from Mandarin for my mother-in-law. She doesn't like mooncakes, so I've never bought her a box before. But I just wanted to buy something for her. What the heck, we can all eat it after the dinner right?<br />
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Anyway, other than the taste, I think that the packaging makes a whole lot of difference when it comes to mooncake shopping. Afterall, the best mooncakes taste very similar. If, as a reputable hotel's restaurant, your mooncake does taste like crap, I think you can just jump off from the hotel itself. So, the deciding factor, after the taste, would be how pretty your packaging is. Afterall, everybody buys mooncakes for SOMEONE else, looks matters.<br />
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Orchard Hotel, Huating<br />
Baked mooncake with macadamia nuts and white lotus paste S$42.00<br />
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My sister bought a box for my parents from Peninsula Hotel, baked mooncakes with red lotus paste. <br />
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There was quite a debate over who's mooncake tasted better, but as my dad had a sweeter tooth, he claimed that the red lotus paste tasted better. He said that their lotus paste is more oily, making it more smooth.<br />
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He claims the one on the left is more shiny... can you tell?<br />
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Hubby stuck with my choice and said that mine tasted better. As for my brother, well, it all tasted the same to him. -_- Me? I think both tasted great, but different. Hey, different type of lotus paste! Anyway, next year I'm buying red lotus paste mooncake for dad. -_-<br />
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For my mother in law, I bought this:<br />
Mandarin Orchard<br />
Baked mooncake with macadamia nut and low sugar white lotus paste, S$50.00<br />
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Like I said, I've never bought her mooncakes before, but turned out to be a good decision as the mooncake was delicious! We were blown away by the giant macadamia nuts inside the mooncake.<br />
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Usually they would chop it up into small bits, but Mandarin left it in quite big chunks. And it was toasted, so it was very fragrant! It was perfect with the mooncakes, in fact, it tasted like a nutty candy bar. Very different from a regular mooncake, so I really liked it.<br />
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All in all, a very satisfying mooncake festival. :)Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-48835335494812379512011-09-08T23:45:00.000+08:002011-10-06T18:50:46.039+08:00Uno Beef HouseOne day, while heading to our favourite bak chor mee store at Toa Payoh, I just wasn't in the mood for noodles, but my hubby was. It's been a long time since I've had a decent coffee-shop western food, so I gave the western food store next door a shot. The store seemed quite confident of itself, taking up almost half of the whole coffee-shop space. As I stood there, looking at the menu for their steaks, I was shocked to find out that the cheapest cut, which was a sirloin, was a whopping S$11.00.<br />
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What?? Has it been that long since I ate western at a coffee-shop? Am I that <i>suaku</i>? Is it inflation? Or has the stall owner gone mad? I wanted walk away, but then I thought, maybe, they are so good, that they are confident enough to charge that ridiculous price at a neighborhood coffee-shop? I was intrigued. So I ordered the beef sirloin and waited.<br />
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As I waited at my table, the staff gave me my cutlery. Haha, so nostalgic! <br />
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When my dish arrived a few minutes later, another wave of nostalgic hit me. The hot plate cow! It's been so long since I've had a steak served in a hot plate cow! Haha... But after the initial "awww...", a delicious looking steak appeared. Looks promising!<br />
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When I ordered, I noticed that they don't serve fries, which kind of bugged me. I love my fries with my steak! But then I noticed this little ball on the plate. When I cut it open, it turned out to be mash potatoes, rolled into a ball, and fried! And it was YUMMY! Ooo... I could eat a few of those!<br />
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Next comes the ultimate test, how was the meat? I ordered medium, but was skeptical that a neighbourhood stall cook could achieve that. When I cut the meat right in the middle, my skepticism was confirm. It was almost rare! A little disappointed, but I didn't expect much, so I just carried on eating from the side of the steak. But I was super impressed a few minutes later. As I was eating, the hot plate continued to cook the meat, soon, the meat became PERFECTLY cooked.<br />
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Genius! They intentionally under-cook the steak! Oh by the way the meat was quite tender, the pepper sauce was tasty, not too spicy, so it didn't overpower the beef. Other than the beans (which I didn't like), it was a very satisfying meal. Definitely worth going back again. Next time, I'll even try their more expensive steaks!<br />
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Uno Beef House<br />
Block 51, Lorong 5 Toa Payoh, <br />
#01-60 Singapore<br />
Opens Daily: 11.30am – 10.30pmMiss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-82949152028090977292011-08-31T08:53:00.000+08:002011-09-22T11:46:02.521+08:00Almond and vanilla biscotti<div class="separator" style="clear: both; text-align: center;">
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Teacher's day is here! To celebrate <a href="http://colenekoh.blogspot.com/2011/09/happy-teachers-day-2011.html">my daughter's very 1st Teacher's Day celebration</a>, I made some Almond Biscotti for her two teachers. To thank them for taking such good care of my baby girl!<br />
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I found a recipe from one of my cookbooks, <a href="http://www.donnahay.com.au/shop-online/books/modern-classics-book-2-1">Donna Hay - Modern Classics Book 2</a><br />
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We'll need :<br />
2 cups plain flour<br />
1 1/2 teaspoons baking powder<br />
3/4 cup sugar<br />
3/4 cup blanched almonds<br />
3 eggs<br />
2 1/2 teaspoons vanilla extract<br />
<ol>
<li>Preheat the oven to 160C.</li>
<li>Place flour, baking powder, sugar and almonds in a bowl and mix together. Add eggs and vanilla and mix well to form a dough. Divide the dough into two.</li>
<li>Place dough on a lightly floured surface. The dough would be quite wet and sticky, so dust your hands with flour and shape into two logs and flatten it slightly.</li>
<li>Place logs on a baking tray lined with non-stick baking paper and bake for 35minutes. Remove from oven and allow to cool completely.</li>
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<li>Using a sharp knife, cut the logs into thin slices and placed on a baking tray lined with non-stick baking paper.</li>
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<li>Bake for another 10-15 minutes or until the biscotti are crisp.</li>
<li>Store in an airtight container and serve dunked into espresso coffee or liqueur. Makes 40.</li>
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</ol>
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Since it was a present, I placed them into airtight ziplock bags and wrapped them in pink tissue paper. There enough for the both of them, plus some for our own enjoyment! Yums!<br />
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Happy Teacher's Day! Hope they enjoyed it as much as we did.Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-68248797373942844582011-08-31T08:48:00.000+08:002011-09-22T11:16:07.848+08:00Pancakes with banana and pecan caramel sauce<div class="separator" style="clear: both; text-align: center;">
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As you know I LOOOVE pancakes, so I'm constantly trying new things to either put inside the pancake. Then I wondered, how about making something to go ON TOP of the pancake for a change? So I decided to make a simple caramel sauce. (Slowly cook sugar and water together until golden brown - don't stir, swirl the pot if necessary, and add a whole chunk of cold butter) <br />
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I remembered this caramelized banana thingy that Gordon Ramsey once made for an ice cream topping, so I added some ripe bananas into it. Then I remembered that I had some pecan nuts in the fridge, so I poured it into the caramel sauce.<br />
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Hmmm looks good...<br />
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Next, the pancakes! Check out this ultra cute starship trooper pancake spatular that my sis bought for me from New York. CUTE OR WHAT?!?! It's all these adorable kitchenware that makes cooking even more fun!<br />
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Well, turns out that the nuts weren't very nice. I think next time I wouldn't buy from Phoon Huat. It doesn't taste very fresh, so it affected the flavour of my sauce. But minus the nuts, it was delicious! Will try again next time with better quality ingredients. :)<br />
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<br />Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-4042130952673823792011-08-27T23:35:00.000+08:002011-09-15T12:08:54.677+08:00PeramakanWe were at Vivo City the other day, so we headed to the Peramakan Restaurant at the Keppel Club near the area. Of course, that is if you are driving. <br />
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If you are craving for some authentic, spicy, rich, Peranakan cuisine, this place is one of the best place to go. <br />
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Ikan Garam Assam $16.00. Red snapper fillets cooked in a spicy garam assam gravy with brinjals and ladyfingers. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhYaWQ_2PDyytE3jF0SrFyfDXNzo4OEABvsRhiP3lrs8sLnPHdC8QWqjA-MkNO9Z39TnwaAJOsBe55H7iS0_Ny0qRa1cAld-weTh_9A1bTtaR5vs04spmo9YDmLIyCWoSJuPoUdBKk1E/s1600/DSC_0568.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRhYaWQ_2PDyytE3jF0SrFyfDXNzo4OEABvsRhiP3lrs8sLnPHdC8QWqjA-MkNO9Z39TnwaAJOsBe55H7iS0_Ny0qRa1cAld-weTh_9A1bTtaR5vs04spmo9YDmLIyCWoSJuPoUdBKk1E/s320/DSC_0568.jpg" width="320" /></a></div>Spicy and sour, this dish is great with rice. Makes me salivate just thinking about it. I love to mix the gravy with their rice and gobble down with the fresh, fleshy fish. Not a great fan of lady fingers, but I love the brinjals. I do wish they would put more vegetables in the dish. My mom would put loads of other vege like onions and tomatoes. :)<br />
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Beef Rendang $14.00. Shin beef braised till tender in spicy coconut gravy. Served with serondeng (toasted spiced coconut).<br />
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</div>OMG this is one of my <b>utmost favourite dish</b>, a MUST-ORDER whenever I go there. Usually, people would use a more lean meat when cooking beef rendang, but Peramakan decided to be brilliant and used the shin instead. The result? The meat would practically MELT in your mouth as the tendons in between the tender meat is cooked till jelly-like.<br />
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*quivers....*<br />
But like all Peranakan dishes, it is very 'jelak', which means very rich and heavy. Due to all the coconut milk, oil and spices used during cooking, don't be surprised at how full you feel after the meal even though you didn't eat much.<br />
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Sambal Kangkong $10.00. Water convulus stir-fried with dry prawn sambal (Sambal Udang Kering).<br />
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Of course, we should always have a balanced meal by eating loads of vegetables! :) Since my baby girl isn't with us, we went all out and ordered a spicy vege dish too. Nothing new, but I just love the taste.<br />
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Chendol $5.00. Home-made chendol with tender kidney beans, topped with shaved ice, gula melaka and coconut milk.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcxqwMabachSCcaUpFcNxspVZeLTMxiwICJGxUaj6ibb-DnRgnXAdwKcLU3rzeoGPzcxbhgIHoAuxNBl4hrsWqpDM9Z8uLZchK6q8_-O-nNujHgKRPzBzjyPT3yOCsVTbGZ8hBVwEHuE/s1600/DSC_0572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcxqwMabachSCcaUpFcNxspVZeLTMxiwICJGxUaj6ibb-DnRgnXAdwKcLU3rzeoGPzcxbhgIHoAuxNBl4hrsWqpDM9Z8uLZchK6q8_-O-nNujHgKRPzBzjyPT3yOCsVTbGZ8hBVwEHuE/s320/DSC_0572.jpg" width="240" /></a></div><br />
Bubor Pulot Hitam $4.00. Black glutinuous rice is cooked till tender and served with gula melaka and coconut cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Pn6tabgjRy4ImXOOLLGcM20GGSKG90BzkQvMmI1E67t01hMr0JNidMHlLMXCExnGKSlUEsKucAfJobNEIkK931945IAyJuRrEDX8fat5v7Mz0zn6xQfVx9EhgZswtqEYqp_VZO6UhPc/s1600/DSC_0573.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Pn6tabgjRy4ImXOOLLGcM20GGSKG90BzkQvMmI1E67t01hMr0JNidMHlLMXCExnGKSlUEsKucAfJobNEIkK931945IAyJuRrEDX8fat5v7Mz0zn6xQfVx9EhgZswtqEYqp_VZO6UhPc/s320/DSC_0573.jpg" width="320" /></a></div><br />
Interestingly, even though peranakan desserts are one of the most awesome, next to Thai ones, Peramakan's desserts were only so-so. The Chendol wasn't that fantastic, and so was the bubor pulot hitam that I ordered.<br />
<br />
Peramakan<br />
Level 3, Keppel Club<br />
10 Bukit Chermin Road<br />
Singapore 109918<br />
<br />
Tel: 65 63772829<br />
Fax: 65 62727585<br />
<br />
Open everyday, including Sundays and public holidays for lunch and dinner.<br />
<br />
Lunch: 11:30 am to 3:00 pm (last order: 2:30 pm)<br />
Dinner: 6:00 pm to 10:00 pm (last order: 9:30 pm)<br />
<a href="http://www.peramakan.com">http://www.peramakan.com</a>Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-64239843042663093132011-08-24T08:42:00.000+08:002011-09-16T17:20:40.951+08:00Pandan Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJ32Wc2kEjyjTjUhhhNTiQsZZtPwD4DZckqVgvnE-a3x5q4kzb2_AeofK-YZYIq3M2GO30scedCBinSDJ2EmlHquSBLdlc6yahQVg8rn9ui6bzteLqbxiNxkJvq94MZ85kgByAc5JoL4/s1600/IMG_6790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJ32Wc2kEjyjTjUhhhNTiQsZZtPwD4DZckqVgvnE-a3x5q4kzb2_AeofK-YZYIq3M2GO30scedCBinSDJ2EmlHquSBLdlc6yahQVg8rn9ui6bzteLqbxiNxkJvq94MZ85kgByAc5JoL4/s400/IMG_6790.JPG" width="400" /></a></div>
<br />
Dad decided to come over to my place one day to make some Pandan Cakes. I guess that's our way to bond, we love to bake stuff! :) The problem was that he was a professional baker, well, he used to own a bakery, self taught, so his style of baking is more, free style. Me, being the anal one, likes everything to be perfect. So it was... challenging. Haha... <br />
<br />
So anyway, I got this recipe from someone else, but it was altered, so I'll just called it mine. :)<br />
<br />
<b>PART A:</b><br />
3 egg yolks<br />
50g caster sugar<br />
60g oil<br />
70g coconut milk<br />
1 teaspoon baking powder<br />
pinch of salt<br />
1 tablespoon pandan juice<br />
1/2 teaspoon pandan essence<br />
100g cake flour<br />
<br />
<b>PART B:</b><br />
5 egg whites<br />
50g caster sugar<br />
1/2 teaspoon cream of tartar<br />
<br />
Yields 4 small cakes<br />
<br />
<ol>
<li>Preheat oven 180C.</li>
<li>Mix everything in PART A together, except for the cake flour. Sift flour into batter until combine.</li>
<li>Whisk everything in PART B until stiff and glossy.</li>
<li>Add 1/3 of the whisked egg whites into the pandan batter to get a light green batter. Gently fold rest of the egg whites into the pandan batter.</li>
<li>Pour the batter into the cake tins. Give the tins a few sharp bangs on the table to release the trapped air bubbles.</li>
<li>Place the tins into the oven at the lowest rack for about 45 minutes , or until the crust is golden brown.</li>
<li>When the baking is done, overturn the tins and let it cool.</li>
<li>To remove the cake, use a sharp knife and with one movement, separate the sides of the cake from the tins.</li>
</ol>
Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-55647951684837065922011-08-23T08:39:00.000+08:002011-09-14T19:27:09.425+08:00Little Carrot BearsI saw this recipe on the show, James Martin Digs Deep. The chef, <a href="http://www.jamesmartinchef.co.uk/">James Martin</a>, started out his own garden and makes a carrot cake using the carrots he grew himself. How amazing! Anyway, I was never a carrot cake fan, but the recipe was so simple, and I thought that a carrot cake would be a delicious yet healthy snack for Jolie! Besides, I recently bought a teddy bear mould and this would be perfect for it! Yeah!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCud2dkn5ZEkMZu5L99jktil4jaWN3VqaBuqbXs8ZFEJKUCRa_c5oitNLnH3Wno6yXwkP9ef57HjTG3D5F29AWLDVhcLe6BLFSdwPsrft1q4XuXaLAXVQ4lyzFVZIc9PnJv1qdLaSVrto/s1600/carrot+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCud2dkn5ZEkMZu5L99jktil4jaWN3VqaBuqbXs8ZFEJKUCRa_c5oitNLnH3Wno6yXwkP9ef57HjTG3D5F29AWLDVhcLe6BLFSdwPsrft1q4XuXaLAXVQ4lyzFVZIc9PnJv1qdLaSVrto/s400/carrot+cake.jpg" width="300" /></a></div><br />
Super cute right.... Yeah, the features of the bear wasn't very clear, but it was obvious enough that it's a bear. And Jolie loved it, so does her classmates! <br />
<br />
So we need:<br />
<br />
2 large sized carrots, sliced (those big fat ones sold in the market)<br />
1 orange, juice only<br />
63 ml corn oil<br />
187 g caster sugar<br />
2 eggs, separated<br />
175 g plain flour<br />
7 g baking powder<br />
<br />
Method<br />
<br />
<ol><li>Preheat the oven to 180C</li>
<li>Place the carrots in a pan, just cover with water and add the orange juice and drop the orange skin into the pan as well. Bring to the boil and cook until tender. Drain and discard the orange peel, but do not cool.</li>
<li>Put the carrots, corn oil, sugar and egg yolks in to blender or food processor and blend to a purée. Leave to cool.</li>
<li>Whisk the egg whites until stiff and set aside.</li>
<li>Place the carrot purée in a mixing bowl and gently fold in the flour and baking powder and mix well together. Gently fold in the egg whites. Pour the mixture into the prepared tin and bake for 10-15 minutes until golden and cooked. Remove from the oven and leave to cool on a wire rack.</li>
</ol><br />
The <a href="http://uktv.co.uk/food/recipe/aid/577065">original recipe</a> was double the amount and uses a cake pan, but I was using a mini mould, so I halfed the quantity and baked only until it's golden brown, which was about 10-15mins. It tasted great, but I think I over worked the cake mixture, making the texture more like a "kueh" then a fluffly cake, so remember not to mix it too much! <br />
<br />
But everybody loved it so much, (including me) that would definitely make it again. But the mould was really difficult to work with, so next time I'll probably grease it with butter. Enjoy!<br />
Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-31033378328516578902011-08-11T21:18:00.009+08:002011-08-26T11:56:08.558+08:00db Bistro ModerneToday we celebrated our 4th traditional wedding anniversary! Four year ago, we had our traditional wedding ceremony and had celebrated our union with our wedding dinner. :)
<br />
<br />This year, we had decided to try out one of the many celebrity restaurants at Marina Bay Sands. I've been itching to try them as I watched the chefs on TV all the time, but they aren't exactly cheap, so we had to wait for a special occasion first! After some consideration, we chose Daniel Boulud's bistro,(pronounce:dan-YELL boo-LOO) <a href="http://www.marinabaysands.com/Singapore-Restaurants/Fine-Dining/DB-Bistro-Moderne/">db Bistro Moderne</a>
<br />
<br />They have a set lunch menu, but we wanted to choose our own dishes, so we ordered ala carte instead. For starters, we ordered FOIE GRAS POELE and ASSIETTE LYONNAISE.
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<br />FOIE GRAS POELE
<br />2 slices of pan fried foie gras with figs S$38.00
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3S2Am9InKxTz6WO2ireFx9KLVYmCHxrygqVg5QPyMgC804q7c5xnWuNZbii89laOmtRFLmMgKrcAYGyXydS_157vGP5OAAaqFDYP9HHZhcJrE0auHVFLiymcyltwDOALj6tj3VzknrwZp/s1600/DSC_0512.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3S2Am9InKxTz6WO2ireFx9KLVYmCHxrygqVg5QPyMgC804q7c5xnWuNZbii89laOmtRFLmMgKrcAYGyXydS_157vGP5OAAaqFDYP9HHZhcJrE0auHVFLiymcyltwDOALj6tj3VzknrwZp/s400/DSC_0512.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5640625996293606114" /></a>
<br />OMG have I told you how much I adored pan fried foie gras? I know it's cruel to the goose, but, have you tasted anything so divine? I thank the poor goose for this sex on a plate. :) The crust is nicely pan fried, so there's a thin layer of caramelised crust. Inside, it was nutty and melts in your mouth like the finest butter ever. Each bite would render us speechless, so we could only give each other the "Oooo...it's so gooood!" look on our face.
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<br />ASSIETTE LYONNAISE
<br />Selection of House Made Terrines & Cured Meat with Pain de Campagne Toast S$26.00
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUqjJNP7JRnaWaG3ZI6Otxak1YBZP1gaAGZPMacNZHUXb63f1eRQrUYyVW4Vr1wm-xUwVa1fjkTFtdp2HOJmX1aRoMsCEdwV7V13luCqgNC_1Efghea4vGADdvAhOMTXqT6C6k0-OLDlo/s1600/DSC_0513.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIUqjJNP7JRnaWaG3ZI6Otxak1YBZP1gaAGZPMacNZHUXb63f1eRQrUYyVW4Vr1wm-xUwVa1fjkTFtdp2HOJmX1aRoMsCEdwV7V13luCqgNC_1Efghea4vGADdvAhOMTXqT6C6k0-OLDlo/s400/DSC_0513.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5640625990666404226" /></a>
<br />My starter wasn't as exciting, but it was really good anyway! I love the various types of cured meat and sausages. Even though some were a little salty, it was great with the grainy mustard and the toast.
<br />
<br />For the main, I ordered the lamb while hubby ordered Daniel Boulud's famous burgers.
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<br />LAMB DUO
<br />2 pieces of grilled lamb served with mint sauce, couscous and grilled kebab S$44.00
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIc11ZRirvAijXry1neN00-8vVcOeLa-RbqNfdSzTv0OkJcXacRIp8XW0diIkfIQWhrm0S6Tadw9bj4kv1TrIXDBH67Hh_9r0faQni5ISITW9TqeNLqwqUeqdzvkyhdrtSwSUsCo2eWTmp/s1600/DSC_0515.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIc11ZRirvAijXry1neN00-8vVcOeLa-RbqNfdSzTv0OkJcXacRIp8XW0diIkfIQWhrm0S6Tadw9bj4kv1TrIXDBH67Hh_9r0faQni5ISITW9TqeNLqwqUeqdzvkyhdrtSwSUsCo2eWTmp/s400/DSC_0515.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5640625986548958258" /></a>
<br />This was one of the best lamb chop that I have ever had. The meat was juuuuust cooked, but not raw, so it was super tender. But the little meat stick at the side was a little too salty. Also, I discovered that I don't know how to appreciate <a href="http://en.wikipedia.org/wiki/Couscous">couscous</a>. I always see it on tv, and it looks delicious, but, I don't know how to describe it, I just don't like it.
<br />
<br />You know, the annoying thing about fancy restaurants is their nosy captains. I know they needed feedback on their food, but I really felt kind of pressured when they asked me how was the food. Well, when it's good, like the foie gras, I would be gushing my praises, but when I didn't finish my couscous, he would asked me (in a very polite way) if there was anything wrong with it. It kind of made me feel embarrassed and guilty, like a child having to explain why didn't she eat her greens. :P
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<br />I JUST DON'T LIKE IT, IT'S ME, NOT YOU...
<br />
<br />Anyway, moving on...
<br />
<br />THE FRENCHIE BURGER
<br />Beef Patty Topped with Confit Pork Belly, Caramelized Onions, Morbier Cheese, Arugula, Cornichons served on a Black Pepper Bun S$26.00
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgFPaVrB1QPWJJtp2ABj9MsWi9hpU6SuyFsbG-xespL3ur0RDzjYgjzRkReI-r_hNP-aQwhqyDI9eb6bPyYKr2I4AQNJc0c86BQ3_pGw5zHkwXn0gzxLbmu0FvKHR5d5GlXVBhoNqzdy4/s1600/DSC_0517.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAgFPaVrB1QPWJJtp2ABj9MsWi9hpU6SuyFsbG-xespL3ur0RDzjYgjzRkReI-r_hNP-aQwhqyDI9eb6bPyYKr2I4AQNJc0c86BQ3_pGw5zHkwXn0gzxLbmu0FvKHR5d5GlXVBhoNqzdy4/s400/DSC_0517.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5640625481513198690" /></a>The burger was delicious! The patty was meaty, nice char-grilled flavour on the outside, moist and tender on the inside. And the buns was so nice! But it was huge, felt kind of embarrassed to open my mouth SO BIG in order to give it a try. But it was yummilicious!
<br />
<br />After the foie gras and the huge burger, hubby had to throw in the white towel and skipped dessert. But I don't have to! Yeah! Everything on the menu sounded so good! So in the end I ordered the profiteroles, which is a very frenchy term for cream puffs.
<br />
<br />PROFITEROLES
<br />Profiteroles with vanilla ice cream, pecan nuts, white chocolate with warm caramel sauce S$15.00
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSqxD9p_qy_TMDgpwtnpAMeA2pTOYjxl9aTxG-LvdhrYYrvhbq0_NSeBXYpGeFx4lRnGqTG5Kw7toRpUxwEUzy6815uvmDVAF57a9w2s3xklVPudM7WF4Ij_s3prjy6CBRsc3y34WZmTX/s1600/DSC_0518.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSqxD9p_qy_TMDgpwtnpAMeA2pTOYjxl9aTxG-LvdhrYYrvhbq0_NSeBXYpGeFx4lRnGqTG5Kw7toRpUxwEUzy6815uvmDVAF57a9w2s3xklVPudM7WF4Ij_s3prjy6CBRsc3y34WZmTX/s400/DSC_0518.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5640625477158611554" /></a>
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<br />The waiter placed the dish on my table and poured warm caramel sauce on the white chocolate disc on top of the profiteroles. I didn't expect much, but when I took a bite, I wanted to cry!
<br />
<br /><span style="font-weight:bold;">IT WAS MUTHERF**KING GOOD!!!!!</span>
<br />
<br />I don't understand, it was such a simple dish, with such simple ingredients. Why is it so good? I pondered as I scooped, spoon after spoon of goodness. Then I realised. It's the proportions and the compatibility of all the ingredients! The puff was firm enough not to get soggy in the ice cream and they tasted great together. The ice cream was rich, creamy and delicious, and it tasted great with the pecan nuts. The melted white chocolate and the caramel was not too sweet but rich enough to compliment the ice cream and the puff. It was simply, a perfect dessert. So happy!!!
<br />
<br />So that ends another very delightful meal. Of course, the bill was not so delightful, after adding taxes and stuff, it was about S$200 plus. And we didn't even order wine!(Hubby under medication) But it was worth EVERY cent as it was such an enjoyable experience. The bistro was beautiful but casual, so it was nice and comfortable, the service was great and most importantly, the food was excellent.
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<br />Thank you db Bistro Moderne, and happy anniversary my dear!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxbwYXhiBqt53QKPExD6pS7jC00F_rG4vFSLwm5xDCHytPpzLaI2f2LoP7PF3m52gQCfWbhbp0HSGkz0dnPdgOnktvfBc6x2Pc3BoN1Uy5D8ni-TVGUXS-9vW-6RgKrN_L6yAw6uBIJfe/s1600/DSC_0528a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxbwYXhiBqt53QKPExD6pS7jC00F_rG4vFSLwm5xDCHytPpzLaI2f2LoP7PF3m52gQCfWbhbp0HSGkz0dnPdgOnktvfBc6x2Pc3BoN1Uy5D8ni-TVGUXS-9vW-6RgKrN_L6yAw6uBIJfe/s400/DSC_0528a.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5640625473474591298" /></a>Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-13006238762055866732011-08-08T23:48:00.007+08:002011-08-26T10:35:22.379+08:00National Day Cake 2011Happy National Day! My daughter, Jolie, was having a little celebratory party in her playgroup, so I thought I make a National Day cake!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9pY-3v7HVPjBD-wW0bJXqf3scP4AdfbP4ydQCyQvms6dw1jMI0EDAu3xFEg5mxJWkyUBzbnso7Ye1fIef3sInEUH4AeMSeDDEMHxVUeorj2XfprYVXs9glvzgp_XsFoSrruNhn-s9KA/s1600/IMG_6599.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9pY-3v7HVPjBD-wW0bJXqf3scP4AdfbP4ydQCyQvms6dw1jMI0EDAu3xFEg5mxJWkyUBzbnso7Ye1fIef3sInEUH4AeMSeDDEMHxVUeorj2XfprYVXs9glvzgp_XsFoSrruNhn-s9KA/s400/IMG_6599.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5640631319743258210" /></a>
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<br />Nothing new, I just used back <a href="http://misscocoeats.blogspot.com/2011/01/miss-cocos-chocolate-buttercream.html">the recipe</a> from her birthday. But instead of chocolate buttercream, I made vanilla buttercream by opting out the cocoa powder and added 1 tablespoon of vanilla extract. I wanted to make a flag design, so I needed a white background.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDGxzUFeiYEmeGe_b6OzGoOD-nXcyGsKMaD8oW6RW9WHL3uBrjinAcjIhqJ-uhMym_a0xHbxxvdIJE2i5vK4KJG8wqe9XcuLW8nIM9Uqk_tILrBwhdJVuL9Sn8W2UKULZ6FGhOzeJCo0/s1600/IMG_6601.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDGxzUFeiYEmeGe_b6OzGoOD-nXcyGsKMaD8oW6RW9WHL3uBrjinAcjIhqJ-uhMym_a0xHbxxvdIJE2i5vK4KJG8wqe9XcuLW8nIM9Uqk_tILrBwhdJVuL9Sn8W2UKULZ6FGhOzeJCo0/s400/IMG_6601.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5640631725970873938" /></a>
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<br />I have this design in my head, but I didn't realise how difficult it was to make the stars and crescent moon until I actually started doing it. The stars were very small, so it was really hard to make the pointed ends of the stars. So I used a little buttercream to make an outline of the stars and crescent moon 1st before filling up the top of the flag with piping jelly mixed with a few drops of red food colouring.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilK9j5pIsjUG8tjCGQT2iTk_zuTjPfJIBBPB8_QdeVZAnSf5ev2FyrRwlKllsVjeZ0uKCL5zfdcvcbY28dgTQ0hifwoJD7qGfNbZhWUH1l9Za5DkzqqP5Vih2hyphenhyphen5Jv2kynDhtfGkonkOM/s1600/IMG_6599a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 259px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilK9j5pIsjUG8tjCGQT2iTk_zuTjPfJIBBPB8_QdeVZAnSf5ev2FyrRwlKllsVjeZ0uKCL5zfdcvcbY28dgTQ0hifwoJD7qGfNbZhWUH1l9Za5DkzqqP5Vih2hyphenhyphen5Jv2kynDhtfGkonkOM/s400/IMG_6599a.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5644982825976616530" /></a>It's not pretty, give me a break, it's my 1st time ever...
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<br />I tell you, I have a new found respect for bakers and their piping skills. Phew! I'm not a fan of food colouring, so if I wanted a really red background, either I have to put LOTS of colouring into the white cream (eww...) or just 2-3 drops into the piping jelly. I bought this piping jelly - neutral, from phoon huat. It's clear, so you have put any colour you want in it. It has a slight sourish flavour to it, but other than that, it's pretty alright.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRLSikju2p_5YYLzyBJWElD9LI7nAU3BUa2dCVXcrofqSZV-6Rc1p-zwPAiaXDPKxadqG9FQOOD7ODpSxxQiH7yiE_kBVRk-dEQeM2ACOA8zXnZkLWJsXTFiC4Ep_DYRymhyphenhyphenxZ7sY-F0/s1600/IMG_6606.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmRLSikju2p_5YYLzyBJWElD9LI7nAU3BUa2dCVXcrofqSZV-6Rc1p-zwPAiaXDPKxadqG9FQOOD7ODpSxxQiH7yiE_kBVRk-dEQeM2ACOA8zXnZkLWJsXTFiC4Ep_DYRymhyphenhyphenxZ7sY-F0/s400/IMG_6606.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5640631311417987794" /></a>
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<br />If you look closer, I also bought little pink heart shaped sprinkles and added it to the sides. They looked so sweet! My cake is literally full of 'love'! Haha... *^,^*
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsyD_BhI-iw06TOtc6nwjrL6KG6wYd9jg2X9lYvsqPc_4bseVJczNxo7NxrtyH63IjxHdLQ1MykLf97pmFKnSxNkRX8zO14gAQp9VqG5jUNqh3H0HCyeCbXKjnxOSTuD8rs3JDA8GNM4/s1600/IMG_6646.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsyD_BhI-iw06TOtc6nwjrL6KG6wYd9jg2X9lYvsqPc_4bseVJczNxo7NxrtyH63IjxHdLQ1MykLf97pmFKnSxNkRX8zO14gAQp9VqG5jUNqh3H0HCyeCbXKjnxOSTuD8rs3JDA8GNM4/s400/IMG_6646.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5640631308921369858" /></a>
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<br />I made a little mistake. I put the buttercream into the fridge after I made them (I don't know why) instead of using them immediately, so it turned a little stiff and I had a hard time spreading them onto the cake. I must have pressed the cake a little too much and it squished the cake a little. Also, I think I was a little heavy handed on the cream, so I felt that it may have turned off some of my "customers" at the party. But overall, I was very happy watching others enjoy my humble creation. All the hard work paid off. Promise that next year it would be even better!
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<br />Wanna read about the party? <a href="http://colenekoh.blogspot.com/2011/08/national-day-2011-jolies-playgroup.html">Click here!</a>Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-17212696400027759632011-08-06T23:47:00.003+08:002011-08-26T10:00:44.038+08:00Miss CoCo's Home Made WafflesI've got a new toy! My sister stays in Hong Kong, and near her place is a street named 上海街 (shanghai street) that sells ALL sorts of amazing wholesale stuff such as kitchen appliances and ANYTHING you need in a kitchen. So when my parents were visiting, I kindly asked them to help me buy a waffle maker! So here is my new toy!
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1w8DnuClhH1Yee2tbMGrZ_ukSAUgD0XlCrIxYSkpYGiCKe-3aiFvDG9H-1xUe2rAqpR36sVgy4patsFFKOAt6xWxlpS6GAQdBIkxaEfkp7y-18x0LBJY3EFuBZ9LdK0cUh1zNyLR6t4/s1600/IMG_6564.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1w8DnuClhH1Yee2tbMGrZ_ukSAUgD0XlCrIxYSkpYGiCKe-3aiFvDG9H-1xUe2rAqpR36sVgy4patsFFKOAt6xWxlpS6GAQdBIkxaEfkp7y-18x0LBJY3EFuBZ9LdK0cUh1zNyLR6t4/s400/IMG_6564.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5640630600522602130" /></a>
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<br />By the way, this brand, <a href="http://www.auntjemima.com/">Aunt Jemima</a>, makes awesome pancakes. I used to buy their frozen mini pancakes, but their pancake mix is just as good.
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<br />Anyway, you can use their mix to make waffles too, so I did that and made my very first batch of home-made waffles.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRwVvhlj_CbQHBQ2nTWJqxowQdBHxPaIX-yjnsFyN_rg0_RiSmwEuUesANdthAuQoHHJ7mDlwe6p4WyNhVPtevu2UFxSmn1YHRJAi-Rm7kjuCsvahr7ID_EGN1kJGGN4sHGA9S3MFWQsA/s1600/IMG_6568.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRwVvhlj_CbQHBQ2nTWJqxowQdBHxPaIX-yjnsFyN_rg0_RiSmwEuUesANdthAuQoHHJ7mDlwe6p4WyNhVPtevu2UFxSmn1YHRJAi-Rm7kjuCsvahr7ID_EGN1kJGGN4sHGA9S3MFWQsA/s400/IMG_6568.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5640630599365836866" /></a>
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<br />Honestly, I was a little disappointed as I like my waffle like those at <a href="http://www.gelare.com/ourProducts.aspx">Geláre</a>, crispy on the outside, light and fluffy on the inside.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm9akXrjlz4Vxhi3DH9zXGJxD1o9d-UEYs0OZh373fcSykN2r41bnpWXVHDOKReQo0wis8Aa_Z2eiT9PFFyhVLaHjmVPTMWwmoykjdGon3gVCJSihZBnyPSEwjywiLljrt_37GY0Nh-Y/s1600/DSC_0148a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWm9akXrjlz4Vxhi3DH9zXGJxD1o9d-UEYs0OZh373fcSykN2r41bnpWXVHDOKReQo0wis8Aa_Z2eiT9PFFyhVLaHjmVPTMWwmoykjdGon3gVCJSihZBnyPSEwjywiLljrt_37GY0Nh-Y/s400/DSC_0148a.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5644976610665404418" /></a>
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<br />Mine wasn't as crispy, in fact, it was like pancakes in the shape of waffles. -_- The second time I did it, I made sure that the waffle iron was nice and hot, quickly poured the batter in and closed the cover. True enough, the crust was more brown and more crispy than the 1st time. Still it wasn't good enough. I will try another recipe next time, probably something made from scratch. Will keep you updated!Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-5231341813230877282011-07-29T12:30:00.003+08:002011-07-29T12:35:05.451+08:00Miss CoCo's Tapei Trip 2011<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PbI3OXpr2yw9CFbWmjvrXT_Ww5EUswZps6-0F7al3zgz09rVkkUA8_t3Lk41d6oUxGHS_pOtL72UPHVZA-H_pJmRFRzz1dfK3VWYKBTwN05pP7ttPYpEUMVorQvQaZwSNXtVKgmgsKY/s1600/IMG_6304.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PbI3OXpr2yw9CFbWmjvrXT_Ww5EUswZps6-0F7al3zgz09rVkkUA8_t3Lk41d6oUxGHS_pOtL72UPHVZA-H_pJmRFRzz1dfK3VWYKBTwN05pP7ttPYpEUMVorQvQaZwSNXtVKgmgsKY/s400/IMG_6304.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5634628087194715714" /></a><br /><br />Had been busy updating my personal blog about my trip to Taipei. <br />Check it out!<br /><br /><a href="http://colenekoh.blogspot.com/2011/06/taipei-trip-2011-part-1.html">Day 1</a><br /><a href="http://colenekoh.blogspot.com/2011/07/taipei-trip-2011-part-2.html">Day 2</a><br /><a href="http://colenekoh.blogspot.com/2011/07/taipei-trip-2011-part-3.html">Day 3</a><br /><a href="http://colenekoh.blogspot.com/2011/07/taipei-trip-2011-part-4.html">Day 4</a>Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-65968487631630756492011-07-22T17:45:00.004+08:002011-07-22T18:33:26.095+08:00Miss CoCo's Cornflake ClustersJolie's playgroup was having a little party to celebrate <a href="http://en.wikipedia.org/wiki/Racial_Harmony_Day">Racial Harmony Day</a>, so I thought I make something. The teacher wanted us to bring some traditional treats, but because I found out a little too late, I didn't have the time to prepare anything elaborate. If I knew earlier, I would have made some of my delicious <a href="http://misscocoeats.blogspot.com/2011/01/miss-cocos-closed-pineapple-tarts.html">pineapple tarts</a>!<br /><br />Anyway, no time, so I decided to make a modern CNY treat, cornflake clusters.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHj4MTz9w67O3G1AQDtMZ4Jxbq_PtNAAc4Q6aRZuE9rEuxTyrH90XTIWLp7REkfmqbPV2e4XE2GrsuLs3FWrXfCnDrSLSX1tQtapxFO4H2F3uIPQO-Rflc06Ub8IDJabDlxxHsieHrJxw/s1600/IMG_6440.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHj4MTz9w67O3G1AQDtMZ4Jxbq_PtNAAc4Q6aRZuE9rEuxTyrH90XTIWLp7REkfmqbPV2e4XE2GrsuLs3FWrXfCnDrSLSX1tQtapxFO4H2F3uIPQO-Rflc06Ub8IDJabDlxxHsieHrJxw/s400/IMG_6440.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5632110913195093762" /></a><br /><br />I've never made them before, so I did a little homework on the internet and improvised this recipe myself. Turned out a little too sweet, even for me! So I came out with this revised recipe.<br /><br />60g Unsalted Butter<br />30g Caster sugar<br />60g Honey<br />220g Unsweetened Cereal<br />24g Raisins<br /><br /><div><ol><li style="text-align: justify;">Bring the honey and butter to a boil over small fire. Let it boil for 3 -4 minutes while you prepare the rest.</li><li style="text-align: justify;">Pour the honey mixture into the cornflakes and raisins and mix well. </li><li style="text-align: justify;">Scoop into prepared mini cupcake cases. It's easier if you put the cases into the cupcake tins 1st, so that it will hold it's shape no matter how you shove the cornflakes in.</li><li style="text-align: justify;">Chill for several hours.</li></ol></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCO0apVnWQOGl1FoJb4w1v5Ot6cK4veDiiv6TEdOq_WNJlEaOlzPldakKd7UeWCnL99WxxiXZKrEC0tB05tbKQBTBwygLzpGI6yBsARZ1NwbLxgCFCxOlW2VfdbWWmI9amT_-FYqlRCRE/s1600/IMG_6441.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCO0apVnWQOGl1FoJb4w1v5Ot6cK4veDiiv6TEdOq_WNJlEaOlzPldakKd7UeWCnL99WxxiXZKrEC0tB05tbKQBTBwygLzpGI6yBsARZ1NwbLxgCFCxOlW2VfdbWWmI9amT_-FYqlRCRE/s400/IMG_6441.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5632110912540092354" /></a><br /><br />My original recipe was:<br /><br />60g Unsalted Butter<br />60g Caster sugar<br />60g Honey<br />110g Banana Nut Crunch<br />24g Raisins<br /><br />But like I said, it was way too sweet. Some pointers:<br /><ul><li>Banana Nut Crunch has a great mix of wholewheat cereal, granola, walnuts and dried banana, making it very nutritious. But it alone was already sweet, so it's not suitable for this recipe. Try something unsweetened to balance it out.</li><li>There was too much honey-sugar mixture versus the cereal. So the sugar coating was too thick, making it quite hard, like a candy. Adding more cornflakes would retain the crispy-ness of the cornflakes, held together by a little sweet syrup.</li></ul><br /><br />Other than that, it's a great party finger food, sweet and crispy. Perfect for kids party!Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-89695519974941221412011-06-24T20:25:00.007+08:002011-10-01T23:00:18.670+08:00Purple Sweet Potato BreadI came this book at the library and I know that I must have the book! So off I went to buy the book at Page One. The author is a Hong Kong lady and the book specialize in baking bread using a technique called 17 hour low temperature pre-fermented dough. The result is a more moist and chewy texture and a yeasty fragrance. It also last longer then your average home made bread!<br /><br /><a href="http://hk.myblog.yahoo.com/kin-4430">天然面包香 by 獨角仙@藍色大門 (Natural Bread Made Easy by Kin @ Blue Gate)</a><br /><br />Hubby asked me to make pandan raisin bread, but I really wanted to make this one instead. Look how pretty it is!!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1zY-4mZElLPr_ncIKipujpOaTlao5gAGBB4XN0VB3vTVeQGIElRvkVwFEthq2NhoRU_Uc5LTdhZs7LSJPEgBYz982bzxKLOxAF2558NAZ6-voKSRqANwWCFFGsXo3ae18IhpQTyQJp0/s1600/IMG_6241.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib1zY-4mZElLPr_ncIKipujpOaTlao5gAGBB4XN0VB3vTVeQGIElRvkVwFEthq2NhoRU_Uc5LTdhZs7LSJPEgBYz982bzxKLOxAF2558NAZ6-voKSRqANwWCFFGsXo3ae18IhpQTyQJp0/s400/IMG_6241.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621765378096332754" /></a><br /><br />I have never eaten purple sweet potatoes before, I think the original was from Japan. I found a cheaper version at Cold Storage, which was from Vietnam, and only a few cents more then your average sweet potatoes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismvTT1ak30L_b9udy5Qk2hqMNc_x8Vn46Gt23Po_Xg6TYubOz9JOf8EJWuMKRoO7Cjn38N_rB1K8xddBGF-gtuNH5O335eDBm9oaA_4PGRBmBNxSDznpu4aHC_JnPNIBcu5SLDXLLDVo/s1600/IMG_6231.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismvTT1ak30L_b9udy5Qk2hqMNc_x8Vn46Gt23Po_Xg6TYubOz9JOf8EJWuMKRoO7Cjn38N_rB1K8xddBGF-gtuNH5O335eDBm9oaA_4PGRBmBNxSDznpu4aHC_JnPNIBcu5SLDXLLDVo/s400/IMG_6231.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621764975833584978" /></a><br /><br />Did you know that it is also a SUPER nutritious food? <a href="http://www.livestrong.com/article/286212-purple-sweet-potato-nutrition/">Check it out!</a><br /><br />Anyway, on with the recipe. Another thing that I LOVE about the book, every recipe has a BAKER'S PERCENTAGE, which allows you to adjust the portion according to your liking. Awesome... So this recipe is adjusted to about half of the original portion.<br /><br /><span style="font-weight:bold;">Pre-Fermented Dough</span><br />Bread flour 210g<br />Warm water 120g<br />Instant yeast 6g<br />Salt 3g<br />Skim milk powder 6g<br /><br /><ol><li>Dissolve yeast in water. </li><li>Add flour, salt, skim milk powder and knead until soft. </li><li>Cover the dough in cling wrap. Refrigerate to let it prove for 17 hours.</li></ol><br /><span style="font-weight:bold;">Dough</span><br />Bread flour 90g<br />Skim milk powder 9g<br />Salt 3g<br />Sugar 36g<br />Warm water 75g<br />Instant yeast 3g<br />Unsalted butter 24g<br />Sweet potatoes 150g<br /><br /><ol><li>Cut the pre-fermented dough into small pieces. </li><li>Steam the purple sweet potato with the skin on. Peel and mash it. Save some for filling.</li><li>Knead all ingredients of dough together (except the butter). Add pre-fermented dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable consistency.</li><li>Put the dough into a big bowl. Cover with a cling wrap. Let it prove for about 25-30minutes.</li><li>Divide the dough into eight small portions and round them. Set aside to rest for about 20mins. </li><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfkAM3ChSdixuFE_kgavgvgHm-hVG_j2Z_IwYJIyFYo9HusWfR5ms-oUkopbIEoCP1fPiiJROT89mhc9vUtH6lJiqmTeIuZ4lW_Bi5hx8jwWM5_HjV8Dj_gEd7SffQNCpllPSM2OiYHw/s1600/IMG_6228.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfkAM3ChSdixuFE_kgavgvgHm-hVG_j2Z_IwYJIyFYo9HusWfR5ms-oUkopbIEoCP1fPiiJROT89mhc9vUtH6lJiqmTeIuZ4lW_Bi5hx8jwWM5_HjV8Dj_gEd7SffQNCpllPSM2OiYHw/s400/IMG_6228.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621763641879497730" /></a><br /><li>Flatten each piece of dough with your hands to drive the air out. Round them again. Press flat. Stuff them with mashed sweet potato. Round again. Place dough into greased chiffon mould. Cover with cling wrap.</li><li>Let it prove for about 45mins or until the dough has risen to about 80 percent of the depth of the mould. Brush egg wash on top. </li><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2l4ndV8gToWJUFgqbbG_gJjTJU3aLfZUl6yop510ArGt-fxY5hHSrEmN4BD2ZvUowfsyu_9FbT7ECQxFdYSoOMOBMTT4SSdLaAwywxkib5INmFR1Z2YYC9vX4EQiwj-GQdGWnMTbSwU8/s1600/IMG_6233.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2l4ndV8gToWJUFgqbbG_gJjTJU3aLfZUl6yop510ArGt-fxY5hHSrEmN4BD2ZvUowfsyu_9FbT7ECQxFdYSoOMOBMTT4SSdLaAwywxkib5INmFR1Z2YYC9vX4EQiwj-GQdGWnMTbSwU8/s400/IMG_6233.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621763629719161314" /></a><br /><li>Bake in preheated oven at 180 degree Celsius for about 30-35mins. </li></ol><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDSDy-OYn3kEHWvf8TB8hnz_HO8ZBZCqYW5TE-QG350JBoMheUST5W_QnQrd-O86jRRcX0zCITo_gVRJq9yq_p1g2NY5vIuleojXXqRc__dLMPK8yzM3X_NBMMKp5BV_r2fquv_PdOJI/s1600/IMG_6239.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDSDy-OYn3kEHWvf8TB8hnz_HO8ZBZCqYW5TE-QG350JBoMheUST5W_QnQrd-O86jRRcX0zCITo_gVRJq9yq_p1g2NY5vIuleojXXqRc__dLMPK8yzM3X_NBMMKp5BV_r2fquv_PdOJI/s400/IMG_6239.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621765166300068162" /></a><br /><br />太好吃了!!! It's moist, chewy and oh so delicious! Definitely my BEST bread yet.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-bM5AzjKUz6og6IX8YSsb0dGrSizMwjM36YTsTONjqPPkdF-MAZw6MPCF9eOcTYl1R23-vBEAv8KUG3MiAa84FEe6vzpXPU3ezLgt2h9C1zbt09KvgBbddt6b7wgNnry4Jp9FCvneQk/s1600/IMG_6247.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-bM5AzjKUz6og6IX8YSsb0dGrSizMwjM36YTsTONjqPPkdF-MAZw6MPCF9eOcTYl1R23-vBEAv8KUG3MiAa84FEe6vzpXPU3ezLgt2h9C1zbt09KvgBbddt6b7wgNnry4Jp9FCvneQk/s400/IMG_6247.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5621763616434587346" /></a><br /><br />Will bring some to parents tomorrow, I'm sure they would be super impressed! Oh, I will also be submitting this post to <a href="http://thesweetylicious.blogspot.com/2011/06/aspiring-bakers-8-bread-seduction.html">Aspiring Bakers #8 - Bread Seduction</a>. It's my very first submission, as I just missed last month's theme, which was CHOCOLATE. DUH right, I've got so many chocolate creations! Anyway, I'm quite pleased with this latest bread creation, so it's perfect! :)Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com4tag:blogger.com,1999:blog-6112934070797911656.post-49572653713369606712011-06-03T16:53:00.006+08:002011-06-06T09:23:23.549+08:00内在美 Chocolate Mud Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7IUdbRvVCc0KCV5s6NwHp6R-ADuSbDxPWdHkICugkqF4dYM-ELWkyQIef3i_opFMZZOUWomG4wzZ-X1Uxs06z6oHg5k1yKKL7io3F7P7wUePOatnW9EB8KA3pq6oYXuIkHGaCjVTyTo/s1600/IMG_5863.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL7IUdbRvVCc0KCV5s6NwHp6R-ADuSbDxPWdHkICugkqF4dYM-ELWkyQIef3i_opFMZZOUWomG4wzZ-X1Uxs06z6oHg5k1yKKL7io3F7P7wUePOatnW9EB8KA3pq6oYXuIkHGaCjVTyTo/s400/IMG_5863.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5614642133126269218" /></a><br /><br />I made this for a friend's birthday. Kind of lazy to bake a cake, so I thought it would be better to bring chocolate cupcakes instead. This recipe was adapted from <a href="http://bakinglibrary.blogspot.com/2011/05/chocolate-fever-chocolate-mud-cupcakes.html">Baking Library</a>. The original wasn't supposed to look so... ugly. I think either my oven was too hot or the cups were filled too full.<br /><br />Anyway, it was the flavour that matters, thus the name, 内在美, which means "inner beauty". Haha... It's either that or my second choice, which was PMS chocolate mud cupcakes, because they were the perfect for dark and gloomy days when you have PMS...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsChX2kUWU7ZcViRVST5gaJlA8WU4nBVOrNzd8b_Qc753loWwPWD0VyDEMhK9-YuigoUhxky04pO4a6RRg0aNbNKje1mRzcN96ZNab7BCkUPKo91LBqg8t_-lO9tGh0tWJ4RAyUQqBNaU/s1600/IMG_5868.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsChX2kUWU7ZcViRVST5gaJlA8WU4nBVOrNzd8b_Qc753loWwPWD0VyDEMhK9-YuigoUhxky04pO4a6RRg0aNbNKje1mRzcN96ZNab7BCkUPKo91LBqg8t_-lO9tGh0tWJ4RAyUQqBNaU/s400/IMG_5868.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5614642135056319570" /></a><br /><br />Anyways, here are the ingredients:<br />30g cocoa powder<br />120ml boiling hot water<br />110g dark chocolate, melted and cooled (I used 63%)<br />110g unsalted butter, melted and cooled<br />165g brown sugar<br />100g ground almond<br />80g egg yolks (thats about 4-5 eggs, depending on size)<br />120g egg whites<br /><br /><ol><li>Line muffin tin with cupcake liners and preheat the oven at 175 degrees C.</li><li>In a large mixing bowl, combine the hot water and the cocoa powder. Stir well to remove the lumps and ensure cocoa is well dissolved. Next, add in melted chocolate, melted butter, brown sugar and ground almonds. Stir to obtain an evenly mixed mixture. </li><li>Beat in egg yolks on medium low speed, one at a time, ensuring each egg yolk is well combined before adding the next.</li><li>In a separate clean metal bowl, beat egg whites on low speed until it turns foamy. Gradually increase the speed to medium high when the volume increases. Continue to beat the egg whites until they form medium-firm peaks. This is when the beaters are lifted from the egg whites, snowy egg white peaks are formed and they are slightly wobbly when the bowl is shaken.</li><li>Fold one third of beaten egg whites gently into egg-yolk batter to lighten. Incorporate the remaining egg whites and fold gently to obtain a smooth, watery-foamy batter. Scrape sides and bottom of bowl to ensure even mixing.</li><li>Spoon batter into cupcake liners until they are nearly filled. The batter will not rise much. Bake cupcakes at 175 degrees C for about 30 minutes or until an inserted toothpick comes out clean. Cupcakes will sink noticeably in the middle when cooled.</li></ol><br />Since they were for a birthday, I made it more pretty by dusting some icing sugar on top. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9cUiim3EgnKZzIOvvkh9gReWzVKSmvS37TvDl_sCW5fCoOSKtMpLjEf7wwxzsj5z3uWCqr3O1HRM1Smz0lvMUk9gobGX7lfeuMNH1J1XRJ20Yd5yx-NtAIDbxXPSKJv5vkMqU3pVPP8/s1600/IMG_5882a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9cUiim3EgnKZzIOvvkh9gReWzVKSmvS37TvDl_sCW5fCoOSKtMpLjEf7wwxzsj5z3uWCqr3O1HRM1Smz0lvMUk9gobGX7lfeuMNH1J1XRJ20Yd5yx-NtAIDbxXPSKJv5vkMqU3pVPP8/s400/IMG_5882a.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5614911066688154194" /></a><br /><br />Then I piled it up and made it a cupcake tower!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1k6Sclh8wYd3g4V3FLqnIKej6uWivwvyAU60YMVPBAZ3ggOspZv6cObOA1L90k7lYmCVeeBCLirUEX-ytzWgJbBGu8vH44i_BszWc8NgR2aYolCmDm0swAzK53jALWjeMuBMOAL7FA1w/s1600/IMG_5879.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1k6Sclh8wYd3g4V3FLqnIKej6uWivwvyAU60YMVPBAZ3ggOspZv6cObOA1L90k7lYmCVeeBCLirUEX-ytzWgJbBGu8vH44i_BszWc8NgR2aYolCmDm0swAzK53jALWjeMuBMOAL7FA1w/s400/IMG_5879.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5614642142178605010" /></a><br /><br />My friends loved it! It was awesome, and it was clean and easy to eat. Happy Birthday PL!Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-88836636003760178882011-05-31T08:51:00.002+08:002011-05-31T09:23:13.244+08:00Self-Saucing Baked Chocolate Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpVUWzXgzDjLvYg6LsaQhGqJ2JVcvHFM5uUUlGhD-vadpLm8f1fkSEwsgtUi1e_jXfsXltl5tWx49tCELItj9pFRKxS-p9-xgz1Vp8sOaCUmVLn8s7_IKDWDI1QPF5CM2Kz_Vw1xwQc8/s1600/DSC_0349.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpVUWzXgzDjLvYg6LsaQhGqJ2JVcvHFM5uUUlGhD-vadpLm8f1fkSEwsgtUi1e_jXfsXltl5tWx49tCELItj9pFRKxS-p9-xgz1Vp8sOaCUmVLn8s7_IKDWDI1QPF5CM2Kz_Vw1xwQc8/s400/DSC_0349.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5612684679887965426" /></a><br />Hubby saw this recipe on the Sunday newspaper and asked me of I can make it. That's a pretty rare situation because, as ironic as it sounds, my Hubby does not have a sweet tooth. Yup, all my friends and family would be so excited to taste my creations, but not him. Since it's such a rarity, of course I jumped into the opportunity. Besides, dinner was sort of a failure as the steamed fish was screwed up. I needed to do something to repair my ego!<br /><br />Thankfully, I just happened to have everything I needed. Fate has meant for me to make this pudding tonight!<br /><br />(Serves 4-6)<br />100g Butter<br />100g Dark cooking chocolate<br />1 egg<br />200g Plain flour<br />1 1/2 tsp Baking powder<br />100g Caster sugar<br />1/2 tsp salt<br />100ml Milk<br /><br /><span style="font-weight:bold;">Sauce</span><br />100g white or brown sugar<br />2 Tbsp Cocoa powder<br />350ml Cold water<br /><br /><ol><li>Preheat oven to 170 degrees Celsius.</li><li>Melt the butter and chocolate on a heat proof bowl over a pot of boiling water. Set it aside.</li><li>Beat the egg in a small bowl and set aside.</li><li>Sift together the flour, baking powder, sugar and salt into a large bowl. Add in the milk, the chocolate and butter mixture and the beaten egg, then mix together. The mixture should be thick and creamy.</li><li>Lightly grease a <b>deep</b> oven dish and pour the mixture into it. I used a non-stick loaf tin, so I skipped the greasing.</li><li>Mix the sugar and cocoa powder together and sprinkle over the mixture. </li><li>Pour cold water over the top. It may look disastrous, but don't worry, it will sort itself out while it bakes.</li><li>Bake in oven for about 40minutes. Because my black loaf tin heats up faster and retain heat more effectively, I cut the baking time by 8minutes.</li></ol><br /><br />The pudding was delicious! So moist and chocolaty, such a great comfort food for a Monday night. I think it would be even better served with a dollop of cream or ice cream, but I was just a little lazy and guilty. Besides, the pudding is self-saucing!Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-38350404362065347752011-04-24T22:05:00.001+08:002011-06-05T16:49:05.733+08:00New Ubin Seafood RestaurantHubby found this great eatery lunching out with his friends, he loved it so much, we brought our parents there for dinner one weekend.<br /><br />Well, it's a seafood restaurant, so of course we have to order their crab! Chilli crab at S$32.00, the kick ass chilli sauce was sweet and spicy and perfect with their fried mantou at a S$1 each. YUMZ!<br /> <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVP5Kr6gwIB77RD76DSydqjS9Zoi9C5eOvKHnnQE1cpmJRSgX6-k284vR_uzCiP3D9rt_2JDRBVpWAoR3uk2C0QokYAWz530C0SsOum0xvkZnSUn4HAB20A0bnreOLoQDLmNgQvzJ938/s1600/DSC_0151.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVP5Kr6gwIB77RD76DSydqjS9Zoi9C5eOvKHnnQE1cpmJRSgX6-k284vR_uzCiP3D9rt_2JDRBVpWAoR3uk2C0QokYAWz530C0SsOum0xvkZnSUn4HAB20A0bnreOLoQDLmNgQvzJ938/s400/DSC_0151.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599708232492745346" /></a><br /><br />Another one of their signature dish is their battered fried oyster tossed with salted egg yolk. Sounds gross, but it was surprisingly delicious! The oyster is cooked thru, but still moist. When tossed with a thin layer of salted egg yolk, it's slightly salty, crunchy on the outside, soft and sweet on the inside. Such contrasting textures and flavours!<br /><br />Salted Egg Oysters S$12.00<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg833ABKec4n4bRr8SbsdsUjNYPS3d9mZh8RbwdmYImAKTqmBBb_uHvkMRb1J6tgBoUAqg3tB5VJZvykJnsW4Q-9LlqBTzTEyWBJztzzUB1YcXt-FQDsyIn730F8OA5Ui2yM2TQJPramhY/s1600/DSC_0153.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg833ABKec4n4bRr8SbsdsUjNYPS3d9mZh8RbwdmYImAKTqmBBb_uHvkMRb1J6tgBoUAqg3tB5VJZvykJnsW4Q-9LlqBTzTEyWBJztzzUB1YcXt-FQDsyIn730F8OA5Ui2yM2TQJPramhY/s400/DSC_0153.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599708228157941954" /></a><br /><br />Next is smoked duck with baby kailan. I'm not really into the smoked duck, but everyone else seemed to like it, so I guess it's just me.<br /><br />Baby kailan S$12.00<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZjGwKI6-Mi39RR-ICV8k4jv1fAc-QkFBoyNLyWjLAcqdU3utoO1wx1BAFyk7R95hqidRefQWaA3CX6mWjRiu7rJwn6z9YCFYW9XZQseshbL7zNQoRU5FJpZhD6-bUv-A70OmPDELJr4/s1600/DSC_0154.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZjGwKI6-Mi39RR-ICV8k4jv1fAc-QkFBoyNLyWjLAcqdU3utoO1wx1BAFyk7R95hqidRefQWaA3CX6mWjRiu7rJwn6z9YCFYW9XZQseshbL7zNQoRU5FJpZhD6-bUv-A70OmPDELJr4/s400/DSC_0154.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599708224096147826" /></a><br /><br />Perhaps their most popular house special must be their Rib eye steak. They would char grill it, diced it up before serving with caramelized onions and potatoes. The portions were so big, the whole family could share it! The meat was moist and smoky, and the onions were sweet and great with the red meat. <br /><br />Rib Eye Steak S$51.00<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFn2NzbLJQk00ituSvferaDWgxAxGX7tuiA0uwME6lWCNoqjrk0q4JGL1Arfx5TSXo6UioA4TdMxlwmnd7Kza14wE9VNujK-2qcy-4YAZSiPHt9HA0f7VTSACYTynwH21h4InLf1DPHQY/s1600/DSC_0155.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFn2NzbLJQk00ituSvferaDWgxAxGX7tuiA0uwME6lWCNoqjrk0q4JGL1Arfx5TSXo6UioA4TdMxlwmnd7Kza14wE9VNujK-2qcy-4YAZSiPHt9HA0f7VTSACYTynwH21h4InLf1DPHQY/s400/DSC_0155.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599708217270722770" /></a><br /><br />Aha! There's a part 2 to the steak dish! They would use the juices and the fatty bits of the steak to make this awesome beef fried rice. It was super tasty and very rich in flavours, but I think that night, the chef may be a little heavy handed on the salt. A little too salty to eat much!<br /> <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNuESqICxz5IO5aXbeqwf43aqSzGEoKqcDrb7i1FubynaV-XFL5GExaSCZw5SsOYkl6pa5nBmwcQI6NyxdtzFsfHPQwnnvSK7Esd0X7EXKn7p3_nmnz2o9mwFLqMhkCBvyCgry6mY2dE/s1600/DSC_0156.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNuESqICxz5IO5aXbeqwf43aqSzGEoKqcDrb7i1FubynaV-XFL5GExaSCZw5SsOYkl6pa5nBmwcQI6NyxdtzFsfHPQwnnvSK7Esd0X7EXKn7p3_nmnz2o9mwFLqMhkCBvyCgry6mY2dE/s400/DSC_0156.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599708210440953378" /></a><br /><br />There was also Orh nee, or Yam Paste, which was my favourite. I must have been too excited until I forgot to take photos. In fact, I love it so much, I'm glad my daughter wasn't interested in it. I get to eat double the portions! Haha...<br /><br />Overall an enjoyable dining experience. The location was a little <span style="font-style:italic;">ulu</span>, but I think it's a great and affordable place to bring the whole family out for dinner.<br /><br />Block 27 Sing Ming Road<br />Call 1st for reservations! 6466 9558<br />Click here for <a href="http://ubinseafood.wordpress.com/">website</a>Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-35875198819914529972011-04-23T10:04:00.004+08:002011-07-31T17:57:04.468+08:00Pasta with Cheese and Sweetcorn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvA1LVKYS2inqj-RHvfPs12xh82VpcFkwiNAZdgz7F6zdE3p7YYmPF2BKDr_Nnl_oGYv46tAYrHF77jXmrYTYxPHMIYjHq1tg5qcoXFfGOBHtRQFgO5sojSj5dRhWRjSW6INjPNJg-1kM/s1600/DSC_0131.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvA1LVKYS2inqj-RHvfPs12xh82VpcFkwiNAZdgz7F6zdE3p7YYmPF2BKDr_Nnl_oGYv46tAYrHF77jXmrYTYxPHMIYjHq1tg5qcoXFfGOBHtRQFgO5sojSj5dRhWRjSW6INjPNJg-1kM/s400/DSC_0131.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5598594379088308450"></a><br /><br />As a stay home mom, I'm starting to go crazy just thinking of what to cook for the next meal! So one day I thought I sought some inspiration from the library, and found this recipe.<br /><br />Interestingly, the Caucasian idea of a meal is a little different from what I was taught as an Asian Mom. Nothing wrong, I guess it is just quite enlightening. Maybe we Asian moms need to lightened up when it comes to meal times. Does bread only can to be eaten at breakfast? Does rice always need to be our staple at every meal?<br /><br />I grew up in a family where a "proper" meal equates to a hot meal consisting of rice, soup, vegetables and meat. But in this day and age, I think as long as the child is receiving all the necessary nutrients and eating healthy, it doesn't really matter what constitutes as a proper meal. Right?<br /><br />So I broke away from tradition and tried instead of what my baby likes, and this recipe seemed perfect. More importantly, it is easy and quick to make, which I think is vital to all mothers out there.<br /><br /><ol><li>Cook pasta according to packet’s instructions.</li><li>Stir in the sweetcorn a few minutes before the end of the cooking time and cook until both are cooked.</li><li>Drain and return to pan. Add cheddar cheese, ham, parsley(optional) and butter and stir everything together. </li></ol><br />As expected, my 2 year old daughter loved it, even I was savoring every bite! I tried a few more recipes from the book, but I think this one is a keeper.Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0tag:blogger.com,1999:blog-6112934070797911656.post-40663613723292432732011-04-22T10:03:00.003+08:002011-07-31T18:22:05.323+08:00Braised cucumbers with shrimp and mushrooms<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUTvK4g1z1hZiy7Bd3xNLNtonfr5iqjAByi8pAag1fG-tem6RKvSCdRNiMRPMVLBQsoIF-WqqM4XnJhX2D0PhuTgqgGEHSY0B3S-CvGpq_Gx_M1ZGiv8k3VOpIYvhgKGRaamiaSGNquI/s1600/DSC_0143.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUTvK4g1z1hZiy7Bd3xNLNtonfr5iqjAByi8pAag1fG-tem6RKvSCdRNiMRPMVLBQsoIF-WqqM4XnJhX2D0PhuTgqgGEHSY0B3S-CvGpq_Gx_M1ZGiv8k3VOpIYvhgKGRaamiaSGNquI/s400/DSC_0143.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5599707322885259170" /></a><br /><br />This is another one of those typical home cooked dishes that I would whip up on an average day. I know that some of my friends who are reading this blog are newly weds who would cook for their family, so this is a good and simple dish to try to go with rice.<br /><ol><li>Slice cucumber length-wise into quarters and slice off the seeds. Slice into smaller pieces. Slice up brown mushrooms. De-shell prawns and make a slit on the back to remove the "poop-vein". Chop a small clove of garlic finely.</li><li>In a medium-hot frying pan, fry up the mushrooms and cucumbers with the garlic. Add water until just barely covering the ingredients. Add 1 tablespoon of oyster sauce and 1/2 tablespoon of sugar and let it braise in low heat until the cucumber is soft. (about 5-10mins)</li><li>Add prawns into the cucumbers and stir fry until the prawns are cooked.</li><li>Stir in 1 tablespoon of Chinese cooking wine (optional) and add in cornstarch water* to thicken the sauce.</li><li>Serve!</li></ol><br /><br />* Cornstarch water, or 勾芡 (gou qian), is to mix a small teaspoon of cornstarch with a little COLD/COOL water. This cornstarch water is added to a dish just before it's done to thicken the sauce and give the dish a shiny, glossy finish. It's heat that activates the thickening agent, so it's important that you use cool tap water to make the cornstarch water. Also, continue stirring the food while you add it into the frying pan, or you'll get a lump of jelly in your food. :)Miss CoCohttp://www.blogger.com/profile/05880471575691430752noreply@blogger.com0