officer's mess @ temasek club

my first dragonboat session at kallang with the TNT paddlers.

it was a nice cloudy day. 

the water was almost too cold. 

thank goodness for my rashy.

it was a nice recreational pace. 

30 strokes 60 strokes.

working on the A frame and the twist.

longer

harder

deeper.

only when taken in context with the dragonboaters.

finding back what i miss.

smelling like team spirit.

we decided to head over to temasek club to shower.

for the fact that he pays $10.90 annually.

let's damn well use those facilities.

we were famished by then.

well, let's make it him.

he was already in the queue when i came out from the shower.

best prata in portsdown road!

it's not hard to declare this as truth when you're the only prata stall around.

i decided to give their masala chicken a shot.

ohmyyum.

although i much prefer the one at shami. 

the gravy there is invincible.

for lack of a better word of course.

this one wasn't so big on the portion size either.

but cashew nuts.

what a nice surprise. :)

skip the rice.

go for this instead...

and as advertised.

this was really the best.

that i've had so far.

i kid you not.

fluffy on the insides. crisp on the outside.

and it didnt even taste too heavily oiled.

how did he do it!

and as much as i love curry.

the curry here was a tad too generous with the salt.

you'd be downing litres of water if you drank it all up.

prata kosong.

with sugar.

that's my perfect sunday. :)

Seventh heaven @ Ambush

Seventh day of the lunar new year and according to the Chinese, 

this is the day where everyone celebrates their birthday.

Nowadays, most Chinese celebrate this day with the seven colored vegetables lo hei.

I had two of those lined up for me but first,

let's do a celebration at Ambush's latest outlet!

The Atrium @ Dhoby Ghaut is now opened with even more dining options at Plaza Singapura.

Stepping off the escalator on the topmost floor finds you at Chef Wan's on the right and Hifumi on the left.

Just keep walking straight.

And ambush is right there, smack in the centre.

But amusingly inconspicuous as a dining outlet because their central kitchen is tucked away in a corner away from the dining area.

Now there's a dining place you wouldn't have to worry about leaving with the smell of oil. :)

A Staub!

Now that really impressed me.

I don't know if they do this for normal service but with prices as affordable as Ambush,

I did not expect much on presentation.

And what about taste?

Those delicious pieces of crackling.

The pieces of pork knuckle had a considerably low fat to meat ratio.

It's definitely a bang for your buck.

But I digress.

The satisfying crunch of the crisp crackling.

The juice that oozes out from the meat with every cut of the knife.

This was a good start.

And did I forget the sides?

Thick and creamy mash with additional gravy on the side.

Sauerkraut and mustard was an addition of a new dimension on taste for those less of a carnivore.

I was all ready for a weissbier!

We also had sharing pots of mussels done two ways.

This was the one done Aglio Olio style.

Spicy and full on garlic flavour.

A typically Asian palate would find this to be familiar.

A scoop of the gravy and that full mussel creates a stellar burst of flavours in your mouth.

Eat with caution.

You'll be going for seconds and thirds in no time.

We also had an earlier pot of mussels done the original Vin Blanc style.

Perhaps it was cold by the time all of us paparazzi people were done.

But the sauce had a very strong sour aftertaste that wasn't very pleasing on the taste buds.

I'll be sure to try it hot the next time.

An Earl Grey Vanilla to refresh my taste buds for my much anticipated order of a duck confit.

Perhaps the starters stole the limelight.

But this didn't shine for me.

The duck confit was a good sized duck leg.

Salted and seasoned with herbs, those were very evident in the taste of the meat.

However, the poaching process seems to have been skipped as the meat was not meltingly tender.

Fried, the duck leg had a crisp layer of skin but I had enough of all that skin from the previous starter of pork knuckles.

The Negra Paella which was shared amongst us, was a whole different story.

Served with a generous variety of seafood,

this was perfect for sharing.

Those grains were coated evenly with dark squid ink which aside from staining one's teeth, 

could be worryingly pungent if not handled properly.

Which wasn't a valid concern at all.

Every bite was a bite of yum!

Seafood and squid ink coated rice.

Ink black is the new black guys.

And then, with a tummy too full,

I was off for my seven colored vegetable tossing events.

Happy birthday to me and everyone else! :)

“At Ambush, Everyone Gets a Little Taste of Europe”

Perfect for large group dining events with their dining arrangements

and moderately affordable prices,

I'll be back at Ambush soon enough for my next large group gathering!

Ambush

Plaza Singapura 

68 Orchard Road #04-64/66 (The Atrium)

Singapore 238839

This was an invited food tasting session but all opinions shared are author's own.

Many thanks to OpenRice, Estelle and Ambush for their kind invite to a fun-filled food tasting session.

putting the chinese back into the lunar new year with bak kwa! :)

Homemade Chinese Pork Jery (Bak Kwa) 肉干

(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

450g minced pork (at least with 10% fat)
100g sugar

1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel sauce
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey


Method
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey (Latest update on 18 Jan-very important to stir till gluey otherwise meat will break out). Store in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 20mins (Latest update on 18 Jan-15mins also good enough). Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!

http://nasilemaklover.blogspot.sg/2012/01/homemade-chinese-pork-jerky-bak-kwa.html

Now that's the recipe and here's our adaptation.

Mix minced meat with seasonings as stated.

We found 100g of sugar too much so if you're trying this out,

probably 80g would be enough.

The caramel sauce and honey would be more than enough to impart the sweetness

We let this bake in the oven at 100 degrees celcius on a baking sheet held down with coins for about twenty minutes or till solid.

Then carefully remove from the baking sheet and cut into desired pieces.

And here comes the fun part.

Setting up the BBQ pit and barbequeing these with a glazing of honey till the edges are browned.

Keep watch because you wouldn't want them to turn charcoal!

And after all that mayhem,

we finally settle down to a thick slab of 500g Australian wagyu.

Perfectly panfried with a deliciously pink interior.

Just the way we like it.

:)

lemon meringue tarts

We decided to make a refreshing lemon meringue tart for the mad hot summer we were having.

We decided to use our own tried and tested recipe for the tart shell instead of the huge one that's on the recipe.

250g butter, room temperature

100g vanilla sugar

1 egg

400g all purpose flour

½ teaspoon salt

Combine the flour, sugar and salt. Cut the butter into the dry ingredients and rub it in!

Once you’ve got a crumbly mixture, make a well in the center and pour in the beaten egg. Slowly start moving the crumbles to the middle of the well and mixing until it starts to come together like cookie dough. Divide up the tart shell pastry and it makes about 18 to 20 small tart shells. 

Bake it blind for 15 minutes at 180 degrees celcius then remove the beans and bake till golden brown and set aside.

And then we realised...

We only had two lemons! And not even a single orange.

Yes, the recipe only required a single one.

Thankfully, help was always on hand and the supermarket was just across the road.

So 4013 navel oranges. That's the magic number for sweetness it seems.

That's how we managed to make lemon curd even though we had a major oversight. :p

Mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.

Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing. Eat the same day.

Ingredients

FOR THE PASTRY

• 175g plain flour
• 100g cold butter , cut in small pieces
• 1 tbsp icing sugar
• 1 egg yolk

FOR THE FILLING

• 2 level tbsp cornflour
• 100g golden caster sugar
• finely grated zest 2 large lemon
• 125ml fresh lemon juice (from 2-3 lemons)
• juice 1 small orange
• 85g butter , cut into pieces
• 3 egg yolks and a 1 whole egg

FOR THE MERINGUE

• 4 egg whites , room temperature
• 200g golden caster sugar
• 2 level tsp cornflour

http://www.bbcgoodfood.com/recipes/3482/ultimate-lemon-meringue-pie

Now there's where we got the recipe for but it was for a large pie. So you've got to adjust the timings accordingly and WATCH your meringues. 

Those pretty meringues have tricky peaks that would turn charcoal on you if you weren't careful :p

If you aren't eating it the same day, your meringue would lose its satisfying crisp. 

You could try chilling it then reheating it in the oven though but it's never really the same.

Try it yourself and let me know how yours turned out!

We loved ours :)

Uma Uma Ramen and a side of fries at Robert Timms.

Starting our day at Forum the shopping mall.

There's no other reason for me to be there besides Toys' R Us!

Walking in just made me feel like a kid all over again.

Feel like.

Apparently for my friend,

he was just a big kid.

Nerf guns.

Honestly?

He was shopping for a kid.

Seems like that was just a handy excuse for him to get one for himself.

And at last count, he modified it.

For longer distances.

And just for the record,

these sponge discs hurt alright!

So we decide on ramen.

Uma uma ramen rides on its fame as a Japanese ramen chain from Fukuoka.

The noodles here are done Hakata style with thin al dente noodles, a rich tonkotsu broth with spicy miso and topped with flavourful charsiu slices.

Sounds good?

Apparently, that's all the good there is.

Take our advice,

ramen anywhere else is a better bang for your buck.

So something's gotta make up for this hey.

Coffee break at Robert Timms at Somerset.

I love that it's always quiet here. :)

Uh huh.

It's telepathic.

My lion knows I'm angry about wasting stomach space at lunch.

White chocolate latte.

Blur bear that's too cute.

Latte.

And those fries.

Oh those thick cut fries with mayo and tomato sauce.

I've totally forgotten about my dismal lunch. :)

And just because it's been forever since we were out.

We headed to Jones to pick up some duck fat for his chicken confit attempt.

And another latte break.

That was our lazy Saturday.

Seven hours just chillaxing.

And look what I came home to!

Oh my marbled cheese brownies. :)

Yum!

Happy Valley Seafood Theme Park Hotel RWG

Oh where oh where,

would you find

live seafood.

In tanks.

To pick at your fancy...

On top of a mountain? :)

These grass prawns.

Are scrambling all over each other.

EAT ME.

I'm superbly fresh.

I mean,

them.

Not I of course.

Claypot beancurd with seafood.

Big on ingredients.

And I mean for both the former and the latter.

Fried slices of garoupa.

Thick slices.

But these were battered.

I'd rather just have them plain and simple.

Plum sauce chicken.

This was a specialty

And rightfully so.

Satisfyingly huge portion.

Crispy battered skin on.

And they were skimping on the chicken either. :)

Sambal kangkong.

Oh my yum.

Perfectly fried.

Wok-hei-ed.

And no traces of skimpy washing of the vegetables.

Crunchy.

Savoury.

Sambal-ed.

If you take vegetables.

Make this a definite order.

And these babies? 

Sorry to be cruel.

But you died amidst a lot of fanfare. 

We loved you.

Very much.

Steamed with egg

And another 300grammes in superior stock.

Nothing superior about the stock, believe you me.

But these cost us barely a little more than SGD 10.

Seriously.

To lo chuay?

So the pinyin is terrible for hokkien.

But.

Where to find! 

And that was a pre concert feast.

Emil Chau was better than we all expected. 

A pure two and a half hours of his greatest hits, his new releases, his change in singing perspective.

Just soaking in the electrifying charge of his fans.

I'm a convert.

First concert of the year with the 'rents and our beloved family friends.

It's been a rough week for us but they made it all better.

<3 p="">

Ming Ren Restaurant Genting Hotel

Mountain view from Resort Hotel.

I was never one to bother about "the view"

Till I had my first taste of the mountain from the comfort of my room. 

Takes my breath away every morning. :)

So this was where Dad hurried off to with reservations once we checked ourselves in.

Ming Ren at Genting Hotel.

Double boiled herbal soup.

Appetizing.

Very appetizing.

Kung Pao Chicken.

It was a little too sweet for my liking.

Potato pork.

This was just like comfort food at home. 

You need rice for gravy like this.

Lots of rice.

Crunchy prawns on a bed of delightful greens.

Threadfin or ikan kurau.

This was fish with a hearty bite.

Lightly salted gravy with slivers of chinese black mushrooms and minced meat served on the side.

Dad likes the fish simple.

I take the sauce.

All of it. :)

Perfect for a post dinner chill out.

Preferably with a live soccer match.

I missed the simple times with you. :)

Old Hong Kong @ Square 2

In the mood for soup.

It's a permanent mood.

Sharksfin -Melon- Crabmeat soup.

Visible morsels of crab meat.

Diced vegetables.

And savoury thick soup.

Does wonders for the appetite.

Triple mixed meat platter.

The duck was the star*

Crisp skin, ohsodeliciously indulgent layer of fat and tender braised meat.

The char siew (BBQ Pork) was lean but I'd have much preferred more generously charred edges.

The roast pork although lacklustre in color,

more than made up for itself in taste and texture.

Crisp thick layer of skin, lean meat and just that little bit of fat in between.

All gone in a bit! :)

Handmade cuttlefish pieces with beancurd skin and assorted mushrooms.

The cuttlefish pieces were bland but the sauce complemented it perfectly.

This was a recommended signature,

but I'd recommend some other beancurd dish though.

And these lipsmackingly delish fillets of cod.

So there were three of us.

And no I didn't just stop at one.

Exercising absolute control- I had one and a half.

There. I shared. :)

But of course if I could, 

I would have...

Thanks for the birthday treat.

For two years in a row.

Old Hong Kong at Square 2 was perfect for a quiet night.

A much overdue dinner date.

You're a blessing indeed.

:)

<3 p="p">

SAYS

Singapore's Social News Network.

Have you already heard?

SAYS.com is a country-specific social news network. Social media users from each country curate and share trending local news, videos, social causes, and get paid when they broadcast relevant advertiser-sponsored content.

So I thought this was a really good initiative. :)

They had all the things I was interested in.

And?

I get to share them in one click!

http://bit.ly/W6WkYG

Click!

See if you find news that interests you :)

I was excited about the AWARE bake sale.

Brownies perhaps.

:)

Updates soon!

Belgos Centraal Covent Garden

Half kilo of mussels for 5 pounds?

Mmmhmm.

Only if you arrive at 5pm.

Beat the Clock!

Anytime between 5-630pm.

The dishes on the special menu will cost you the price reflected on the time of your arrival.

Lessons in punctuality will cost you, my friend. :)

I had this when I was in London 4 years back and I thought there'd only be mussels on offer.

Apparently not.

I didn't keep count.

Was too busily slurping up my mussels and white wine sauce.

Little morsels of the sea.

Delish!

And thankfully,

they had more than just mussels on the promotional menu.

Dad says, "Mussels are fish bait. I do not eat fish bait."

Repeat after me.

Generous slices of smoked salmon with dill and asparagus

atop a bed of linguine in cream sauce.

Linguine - Favourite.

Salmon- Generous. Omega 3 rich hey!

Asparagus- A little too soft.

Cream sauce- Brings it all together. Hits all the right spots! :)

But.

That's a strike two for dad.

He does not take salmon.

And he calls himself a fisherman.

So there we go with roast chicken.

With sticky sweet Thai chilli sauce in a huge bowl on the side.

And a generous serving of fries.

Indulge yourself with some mayo and tomato dips.

I definitely did. :)

Bangers and mash.

These were the smallest serving for an item on the menu but they were a bang for the buck.

If you love your bangers full on savoury flavours.

Slicing into these bouncy meat packages are a dangerous affair.

They might spurt into your eye if you were looking. or not.

or fly off the plate.

Definite no no on the etiquette's page.

The mash was a good balance to the strong flavours on the meat.

We had them all at just 5.35 pounds each.

What's the 35 for?

35 minutes getting lost in Covent Garden.

You don't say.

Well, look for the Superdry outlet with the orange flag. Belgos is just opposite to it.

A nondescript place almost like an underground bar.

Waitstaff in parish outfits.

It's blasphemy to drink in a church! :)

Enjoy the experience.

It's a Belgium experience in London.

<3>