Friday, June 29, 2012

Homecooked supper: Green curry eggplant mushrooms, salmon bones

Salmon bones (and a bit of belly)

Don - Your Personal Pie Club: Signature Chicken Pie

Think chicken pie. Think comfort food. Chunky tender chicken pieces, slices of mushroom, all smoothered with warm creamy gravy and encased in crispy, flaky puff pastry. My favourite chicken pie for the past 5 years has been that from Dino Cake House & Cafe. But when I walked past Don's pie shop in VivoCity, I remember reading a good review of its pies, and decided to get a slice of Don's Signature Chicken Pie to try.

Wednesday, June 27, 2012

Homecooked dinner: Fish, eggs, carrot turnip pork rib soup

Barramundi pan-fried with dark soya sauce and sliced chillis

Monday, June 25, 2012

Tangzhong / water-roux semi-wholemeal bread

During my searches for bread receipes, I came across a term "tangzhong", and usually from Asian blogs. The tangzhong method is said to produce soft, shreddable bread and was made popular by a Taiwanese book, Bread Doctor, by one Yvonne Chen. In English circles, this method is known as the "water-roux" method.

Saturday, June 23, 2012

Homemade Coconut Butter

Ever since tasting Artisana's Coconut Butter (and consuming the whole jar in a week and a half), I have been wanting to eat more. I only had one jar though, and the same product costs almost twice as much in Singapore. Even though I could order a jar from, I was inspired by Melissa Joulwan to attempt homemade coconut butter.

Monday, June 18, 2012


This post has been sitting in my Drafts folder for weeks, mainly because I am a little ashamed of the quality of the pictures. It was a huge dinner with my aunt's family, delayed till we were starving, and one of my young nieces was sitting beside me and I was half in-charge of babysitting her and getting her to eat. So it was basically quickly-take-a-picture, shove-food-in-mouth, babysit. Plus, of course, I could not command people to not touch the food till I had taken a pretty picture!

Saturday, June 16, 2012

Nancy Silverton's Focaccia

 100% Wholemeal Rosemary Focaccia

In my last post I mentioned that my focaccias, following Peter Reinhart's receipes, had a slightly chewy interior and crispy oily base. In comparison, the Gardenia focaccia that my mother has in the past bought is has a dry and dense crumb. No hint of oil at all. Had I done my focaccias wrongly?

Tuesday, June 12, 2012

Rosemary Focaccia, Artisan Breads Every Day

A couple of days ago I posted about baking ciabatta for my cousin's impromptu lunch potluck. It was not the only bread I baked for her - the other type of bread I baked was a white flour rosemary focaccia, the type of bread specifically requested for by my cousin.

Friday, June 08, 2012

Da Paolo Gastronomia: Valrhona Chocolate Cake

When you are craving something chocolatey, what do you turn to? A good friend once polished of a loaf of Phillippa's Belgian Chocolate Brownie in a day and a half. Several friends go for Tim Tams. If you are in Singapore, I suggest you try Da Paolo's Valrhona Chocolate Cake.

Wednesday, June 06, 2012

Homecooked dinner: Steamed kurau, bittergourd with eggs

Steamed kurau with spring onions and garlic,
drizzled with oil and soya sauce (Cantonese style)

Monday, June 04, 2012

Mao Shan Power Puff, Goodwood Park Hotel

Mao Shan Power Puff looking all coy...
its surface looking a little like that of Tiger Bread

Durian goodness is in full swing at Goodwood Park Hotel, and this hotel, famous for its durian pastries, has just begun selling its Mao Shan Power Puff (on 1 June). Being a durian lovers, I had to go down to Goodwood Park Hotel to buy one for my family to try.

Saturday, June 02, 2012

Ciabatta, Artisan Breads Every Day

My cousin invited us over to her home during the weekend for an impromptu lunch potluck. When I asked her what I could bring, she suggested I bring some homebaked bread or cake. To that point of time, I think she had tasted only my cinnamon pull-apart loaf, so that was some confidence she had in my baking skills. But heck - I jumped at the chance to work with 100% white flour!