Showing posts with label Food Glorious Food. Show all posts
Showing posts with label Food Glorious Food. Show all posts

Tuesday, May 12, 2020

Made HK style Double Skin Milk :)

Made my highly-missed Hong Kong Australian Dairy Company's double skin milk today.
It's surprisingly easy peasy child's play!

To make for a family of 4, I used:
- 800ml full cream milk (200ml each bowl's capacity)
- 4 egg whites
- 4 teaspoons sugar

Boil the milk over low heat and stir occasionally. Turn off fire when bubbles start forming at the sides of the pot.

Next, whisk the egg whites and sugar until it forms a bubbling foamy texture.

Sift this egg white mixture into the pot of warm milk.

Pour into bowls and remove any air bubbles on top.

Cover with aluminium foil and steam for 15 minutes, turn off fire and leave it for another 5 minutes.
Remove and serve.

Silkie eggs vs Normal egg







Who else misses Hong Kong Cha can teng food like me?!


Saturday, May 2, 2020

How to make Kuih Talam.

My hubby is a Peranakan, so it is little wonder that he loves to eat and cook.
During this Covid-19 lockdown period I have decided to learn how to make some Nonya dishes :)

Here's a simple, no-bake recipe on how to make Kuih Talam.

GREEN LAYER:

- Pandan leaves 6-7 pieces
- Coconut milk 330ml
- Tapioca flour 50gm
- Rice flour 25gm
- Green bean flour 25gm (Not the same as green bean powder. Can be bought from Phoon Huat)
- Sugar 120gm
- Pandan essence 1 teaspoon.


WHITE LAYER:

- Tapioca flour 15gm
- Rice flour 15gm
- Green bean flour 15gm
- Sugar 1 tablespoon
- Salt 1 pinch
- Coconut milk 270ml
- Pandan leaves 5-6 pieces tied in a knot

METHOD FOR GREEN LAYER:

- Use a brush to oil your desired baking pan in which the Kuih Talam will take its final shape.
- Use a blender to blend pandan leaves and coconut milk.
- Pour the mixture through a sieve into a big mixing bowl
- Pour in all the flours and combine well until smooth and no lumps.
- Stir in a pan over super low heat for 2 minutes then pour into oiled baking pan
- Steam at high heat for 15 minutes.



METHOD FOR WHITE LAYER:

- When the green layer is steaming for 10 minutes, you can start combining and cooking all the white layer ingredients over extremely low heat, give a few stirs for 2 minutes then throw the pandan leaves away.

- By now the green layer would have been steamed for 15 minutes, lift the steamer cover and pour white layer over it.

- Cover back the steamer and steam BOTH LAYERS together for another 15 minutes.



Friday, May 1, 2020

[garden to table] EASY Quail egg tart recipe.

Hi all! Hope you guys are holding up well during this Covid period.

Too many productive quails but don't know what to do with their eggs?
You guys can try this simple recipe at home with your kids :)

Pastry Ingredients:
- Plain flour 145gm
- Chicken egg x 1 (you need 1 egg yolk and half portion egg white)
- Butter 75gm
- Icing sugar 1 teaspoon

Custard Filling  Ingredients:
- Sugar 70gm
- Warm water 130ml (to combine with sugar and stir well)
- Quail eggs x 9
- Fresh milk 125ml
- Vanilla essence x 1 teaspoon







Pastry method: 
- Mix 1 teaspoon Icing sugar into 75gm Butter, add 1 egg yolk + half portion Egg white and mix well using hand-whisk.
- Pour in 145gm plain flour and knead using fingers until pastry is formed.
- Wrap in ziplock bag or clingwrap and put in fridge for 15min while you prepare Custard fillings.


Custard method:
- Using handheld whisk, mix well the 9 quail eggs with the cup of Sugar warm water (70gm sugar stir well with 130ml Warm water)
- Add in Fresh milk 125ml and whisk evenly.
- Add Vanilla essence 1 teaspoon.
- Pour this mixture through a sieve to prevent any lumps in the eggs mixture.

Preheat oven 190deg for 10 Min while you work on the dough.
Mould the dough into your casings and use a fork to poke holes on the bottom of pastry.

Pour the custard fillings into your pastry moulds.

Bake in oven 190deg celcius for 25 minutes.
Then leave the egg tarts inside for another 10 minutes before removing.




Before Covid-19, I used to think that I didn't need to bother learning cooking or baking as in Singapore, whatever you want to buy or eat is readily available and easily store-bought.
Now it's a real wake-up call for us to start thinking about going back to basics (kampong days if you may) and start investing in self-grown/ self-raised/ self-taught/ self-made, and being more self-sufficient.

It is extremely rewarding to have food harvested from garden to table.
We spend a lot on quality feed for our pets and thus we know what goes into the food we eat from the garden.

Hope you guys enjoy making this delicious tea-time snack at home!




Tuesday, January 17, 2017

Restaurant reccomendation: Sa Yum Thai restaurant @ Club Street

Few things make my day as much as spending time over a hearty meal with family and loved ones.
Thanks to fellow mummy-blogger Ju Ann, Andy & I got the chance to be invited to a new eatery in town.


When you think of Club Street, mental images of bars and alcohol come to mind, but right smack in the middle of it sits a newly opened Thai restaurant called Sa Yum. 

Sa Yum is located near the public car park, in fact it is not difficult to locate it if you just walk up-slope from the car park.

I spot Sa Yum's yellow canopy!

Sa Yum Dining Room
42 Club Street, Singapore 069420.
Tel: 62211180



I really like the small, intimate setting in the restaurant.

The brightly lit interior adds a cheerful touch.


Click on the image for the full sized menu and prices.


This Thai iced milk tea is a staple beverage for me whenever I order Thai food :)
Hubby is drinking their iced coffee.

Introducing the first dish on our set menu: Grilled Issarn Sausage, a traditional Thai pork sausage served with sweet chilli dip and pickled vegetables.
$12

Chicken Tom Kha soup - Thai coconut soup with lemongrass, kaffir lime leaf and galangal (a type of underground shoot which resembles ginger)
$15

It is not spicy yet very flavourful so Adam and Ashton both slurped it up as well.

Larb Gai - A Northern Thai staple minced chicken salad, $15.
This is slightly spicy with chopped chilli padi inside, but when eaten together with the mint leaves it gives a refreshing lingering taste in the mouth.
It's my first time trying this and I'm glad I did (I usually stick to conservative dishes which I already know whenever I eat out).

Prawn Pad Thai fried noodle - thin rice noodles stir-fried with egg, Chinese pickles in a tangy tamarind sauce, $12/ $15.
I like their generous servings of bean sprouts and prawns, especially when mixed with the ground peanuts and sprinkled with green lime.

Mango sticky rice - $10.
Who doesn't love the sticky glutinous rice with coconut milk and sweet/sourish mango? I know I do!
Even though this came as the last dish (dessert), we had no problems polishing it off the plate.

For the kids - American fried rice with Spam and deep fried chicken skin, $12.
Warning! This is easily an adult-portion!
We had to pack 1 plate of this because our boys shared this enormous serving.


Here's what Adam had to say about his meal:

Sa Yum's motto is - Good food, good mood!


With the chef Wanida, and Amanda :) and of course my Ashton who forever sticky to me but doesn't like to smile properly at the camera *facepalm*

Thank you for your generosity and hospitality, Sa Yum!
We are humbled by your graciousness and the food is truthfully very Yum-my!
I took 2 days to look through the menu before getting back to Amanda because I couldn't decide what to order! LOL.
I love pineapple fried rice with the meat floss on top but also want to try new stuff I've yet to taste.
Arghhh tough decisions! Hehee..
Sa Yum also has alcoholic beverages, so this is a great joint for those looking for a great meal and waterhole.

Will be back to try other items which we have not eaten last week :)

** Sa Yum is pleased to offer all MUMZILLA's readers a 15% off your bill (excluding alcohol), valid until 18 April 2017, just quote "MUMZILLA2017" when you pick the tab :)
Please call +65 62211180 for reservations today.



Saturday, April 9, 2016

World gourmet Summit Singapore 2016: Mandarin Oriental Hotel feat. Chef Manzano.


From the 28 March to 24 April 2016, the World Gourmet Summit is here in Singapore again, and to my delight, I received an email invitation from Mandarin Oriental about their collaboration with Spanish chef Nacho Manzano.


Any opportunity for good food and drinks with the heart of Singapore as backdrop with the Mr is hard to come by, and we welcomed the chance :)
dolce vita mandarin oriental
At Dolce Vita restaurant, Mandarin Oriental hotel.
We have been to Melt cafe several times for their Sunday lunch buffet with free-flow champagne, but this is our first time to Dolce Vita.



The 10 course menu:

1. Ham croquette "Casa Marcial"

2. Rooster's crest

3. Lichen

4. Sea urchin with Hollandaise sauce

5. Spring

6. Fava beans with cockle

7. Cod tripe

8. A la sal (seabass with artichoke tea)

9. Marinated pigeon (medium rare)

10. Celery pannacotta

Ham croquette "Casa Marcial"


Rooster's crest (the biscuit-like item shaped like a rooster's crest) and Lichen (fried seaweed at the canopy of the little bonzai tree)

Lichen

Rooster's crest

sea urchin nacho manzano
Sea urchin with Hollandiase sauce.

Buen provecho.

Spring.

Fava beans with cockle.

Cod tripe.

Sea bass with artichoke tea.

Marinated pigeon, medium rare.

Celery pannacotta, with apple and lime sauce. Nice dish to end the meal!

ootd hermes audemars piguet

world gourmet summit chef nacho manzano
With the gentlemen of the night. 2-star Michelin chef Nacho Manzano and the Hubby of course. We had a wonderful evening. Muy bien, gracias!


Thank you Mandarin Oriental hotel and Chef Manzano for the epicurean experience.
I must admit, the variety tonight is nothing like what we usually have for dinner on weekends (think:  zhi-char food).
It sure is a nice change for our tastebuds to try different textures, sauces and meat once in a while :)