Archive for the ‘5 Recipes’ Category

Carrot and Turnip Soup

Finally visited the Tan Boon Liat Building yesterday to buy some furniture pieces. This building should be known as another famous icon of Singapore, I don’t think I’ve ever seen anything quite like it before. It’s a slab block about 15 storeys high, and all the corridors face the main road. So from afar, and especially from afar, you are able to see the individual businesses that occupies each level. They certainly don’t make buildings like these anymore. Another interesting fact is that if you take the overhead bridge in front of Tan Boon Liat Building to the opposite site of the road, you will chance upon a huge grave, the size of a hdb flat! Creepy if you were to chance upon it at night.  More on my furniture hunting at Tan Boon Liat in another post.

What I want to talk about is this lovely organic and health food store Nature’s Glory that is also located within this building. I love visiting organic and health food stores as there’s so many things I could buy without feeling guilty that they contain pesticides, preservatives and other harmful ingredients. I’ve visited a few such as Super Nature, Zenxin and Brown Rice Paradise. Not everything is expensive, for example the rice and flours are quite affordable. I wasn’t planning on buying anything yesterday, just look see look see you know, but I chanced upon this organic instant Miso soup powder. I’ve been wanting to start cooking more and eating at home and wouldn’t it be great if I could replicate Japanese restaurant dishes easily in my home, starting from the humble soup?

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Where to buy cheap baking ingredients

With Chinese New Year coming up in just half a month more, I get the feeling that many people are creaking out their old ovens and attempting to bake a cookie or two to celebrate the festivities. It’s definitely an excellent idea to bake your own CNY cookies because store bought cookies can never be as good as home made. For one, home made CNY cookies are made with love, and that’s an ingredient that money can’t buy!

I too, will be making some CNY cookies this year. (I hope it’s not another say only but never do type of thing again) I’m all set to make pineapple tarts, chocolate cookies and almond cookies this year. I’ve bought nearly all the ingredients already. Butter, check. Sugar, check. Flour, check. Only thing I still need is the pineapple. I’ve made the pineapple filling before a couple of years back. It’s not difficult, just a little time consuming. I heard that the Phoon Huat pineapple filling is just as good as making it yourself. I might have to resort to that if it comes to the crunch.

There are obviously many places to purchase those baking ingredients for your CNY goodies, such as Cold Storage, NTUC, Phoon Huat, Sun Lik etc. BUTTTT, if you have the time, you might want to hop to different stores for different ingredients! The savings can be substantial depending on whether you’re feeding your entire kampong / battalion, or just making some cookies for Instagram only.

This list is based on my memory and past experience, but it should be relatively accurate. Anyway these will be the places I will be going to for the following baking ingredients.


Giant

  • Prima Plain Flour $2.50 – This is the standard price that I always keep in mind, because most likely, you will never find flour cheaper than $2.50 at a supermarket. Even when they tell you the flour is on discount, it is still $2.50 or higher!

Sheng Siong Supermarket (I shop at the Bedok branch)

  • Hershey’s Cocoa Powder $4+ only! (Probably cheapest in whole of Singapore)
  • Hershey’s Chocolate Baking Bars
  • Plain Flour about $2 (This is not the Prima or the Bake King brand, I have not tried this flour before so I cannot attest to the brand) This is also the only place where I have seen 3 kg bags of flour. Normally you can only get 1kg bags of flour in most places.
  • Sugar – Can’t remember the cost but it’s cheap. And you can get kgs of it!

Phoon Huat ( I shop at the Sims Avenue branch)

  • Plain Flour / Cake Flour / Bread Flour RedMan brand – Less than $2.50 and therefore cheaper than any supermarket. Cheapest place to buy bread flour too, as Sheng Siong does not seem to have the cheap bread flour like they do for plain flour.
  • Other “exotic” flours like Pistacho flour, Almond flour, hazenut flour etc
  • Butter $2.60 – The Gold Tree brand costs $2.60 but actually there is an Argentinian brand that is even cheaper but I usually go for the GoldTree brand coz that’s what I used in my baking school
  • Cream $7 – One litre dairy cream for only $7!! Even though I can hardly ever finish 1 litre, it seems much better to buy this because 250 ml of cream in the supermarket already costs $4!

Geylang Lor 23, One Sims Lane, #01-10 Singapore 387355 (and various other locations)

Tel: 6846 7825

http://www.phoonhuat.com/


SunLik Trading Pte Ltd

  • All manner of Valrhona Chocolate, shaved, chips, blocks, bar, powder. 1kg block costs about $40+.

33 Seah Street, Singapore 188389

Tel: 6338 0980

http://sunliktrading.com

Baking Mad with Eric Lanlard

If you’re a fan of cooking and baking programmes on TV, you might just have heard of masterchef Eric Lanlard the Cake Boy. His TV programme, Baking Mad with Eric Lanlard, is currently on BBC Lifestyle (StarHub channel 432). I love this channel btw, as the focus is on British cuisine and cooking styles.

So it was kind of surreal to meet Eric up close and personal when he was in Singapore several weeks back. Eric is also a twice winner of the prestigious Continental Pâtissier of the Year at the British Baking Awards and has baked for likes of The Queen Mother, The Beckhams, Claudia Schiffer and Madonna. In Baking Mad with Eric Lanlard, he imparts invaluable skills to his audience by sharing tips on how to produce cakes and desserts that are not only glamorous but absolutely delicious.  Eric is also the founder of luxury cake boutique, Cake Boy in London.

We learnt to bake Eric Lanlard’s signature Dark Chocolate Moelleux at the Masterclass held at ToTT. The best way to learn how to make cakes is to just roll up your sleeves and get down to doing it! Watch the programmes first to see how the experts do it, but don’t forget to do the actual baking! Baking with the experts is very much different from reading recipes via a cookbook because very often, the experts drop hints learnt from the school of hard knocks, which are seldom shared in generic cook books! Trust me, I’ve gone to baking school so I know.

Before i show you Eric Lanlard’s version of his Dark Chocolate Moelleux, you have to view mine first.

365days2play's Dark Chocolate Moelleux cake

Now tell me, is this not a cake that you would love to eat???? Smile Smile

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Cooking with Masterchef Christophe Grilo

The Partner and I were invited to a French culinary masterclass conducted by Masterchef Christophe Grilo at Nourish Studios and hosted by Dettol.

Masterchef Christophe Grilo

Bonjour Masterchef Christophe Grilo. He also runs his own business Bakery Artisan Original.

Like us I’m sure you’re wondering “huh, cooking with Dettol?” No, Dettol is not moving into the grocery business or opening restaurants. Instead, Dettol wants to highlight the importance of kitchen hygiene and how their products can help to keep your kitchen clean. I’ve never really viewed Dettol as being particularly important in the kitchen arena, because to me, Dettol is about disinfecting toilets or soaps for scrubbing bodies. It was good to attend this event to find out what other products Dettol has up their sleeves.

Dettol Products

All your favourite Dettol products.

Sometimes when we prepare meals we can have unwanted visitors that take days to get over. No, I’m not talking about uninvited relatives, I’m talking about E.coli, salmonella and other bacteria. Every year millions of people around the world poison themselves unnecessarily due to poor kitchen hygiene.

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Lamb Shank in Kiwifruit Recipe

Lamb Shank marinated in kiwifruit and sage

We have been eating very often in the past few days so the Partner decided to cook a Sunday Roast for a change. Lamb Shank marinated in kiwifruit and sage, with parsnip, kumara, potato, carrot and onion as accompaniments (left to right). For us Asians, this may look like an immensely complicated dish, but it is actually fairly straightforward (for an expert like the Partner according to him) as most of the cooking is done in the oven. Really, the most difficult task is to make sure the meat doesn’t burn. Cooking a roast does not require tedious dicing like you would have to for Asian stir-fries and there is no slaving away over the hot wok to prepare this meal.

Sunday Roasts are common for the British and Australians/New Zealanders, but what makes this more Kiwi is that it’s a Roast Lamb. Also, it is less common to find sweet potatoes (aka Kumara) in a British Sunday roast. Kumara is common in New Zealand because of the Maoris. BUT, most importantly, a key difference for this Sunday Roast that the Partner cooked is that the lamb was marinated in Kiwifruit! See below for recipe. Smile 

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