the.Dyak
Venue: Sub-Lot 29, Ground Floor, Panovel Commercial Complex, Jalan Simpang Tiga, Kuching 93300
Contact: +6082 234-068
Opening Hours: Daily 12.00pm - 11.00pm (last order at 9.30pm) (Closed on Sundays)
Website: http://www.facebook.com/the.Dyak
- The Shop
The multi-tier chandeliers lighting and the contemporary furnitures make the restaurant look atas (high class in Singlish) giving us the impression that the bill will cost us a pretty penny. Beautiful photos of the owner's late great grandmother, families and the Dayaks on the wall and those stunning display of Dayak earthenware vases gives you some history of the restaurant's background. The nostalgic glow from the antique kerosen table lamp on every table adds a loving feel to your dining experience.
There’s nothing like a tender, steaming scone in the morning. Scones are probably the easiest and quickest of breads. They’re quick, they’re easy, and with a few tips, they are absolutely delectable.
Diandin Leluk Thai Restaurant
Venue: 5001 Beach Road, #01-67/68/69 Golden Mile Complex, Singapore 199588
Contact: 6293 5101
Opening Hours: Daily 4pm – 11pm
Website: http://www.diandinleluk.com
The Chinese have all manner of refreshing infusions and soupy dessert that make use of dried aromatics and ingredients. Collectively called "tong shui", they are perfect for hot afternoons or for washing down a heavy meal.
This Longan, red date and chrysanthemum tea has lots of nourishing goodness - it replenishing vital energy (Qi) and promotes blood.
We are having our monthly Food Photography gathering today, and I decided to whip up this dessert bar for it's rich in taste and incredibly pretty look (ahem, i style them!).
The crust is crunchy and flavorful with plenty of spices and walnuts-perfect foil for the tangy-sweet strawberry preserves. It is perfect for any occasion and especially Christmas celebration.
In support of "Cook A Pot of Curry Day", I had Prata with fish CURRY for breakfast, McNuggets with CURRY sauce for lunch, and devilishly curry for dinner!
Devil's curry (also known as curry debal in Kristang or curry devil) has its root from Portuguese. It is a very spicy curry flavoured with candle nuts, galangal, vinegar and tonnes of dried chilli from the Eurasian Kristang (Cristão) culinary tradition in Singapore and Malacca, Malaysia.
Xu Jun Sheng (Long Ji) Chao Zhou Mei Shi (许俊盛潮州美食)
Venue: 121 Joo Chiat Road, S'427410
Contact: 6348 0973 / 9847 2946 / 9030 8600
Opening Hours: Mon–Sat: 11am–3.30pm, 5.30pm–9pm, Sun: 10.30am–3.30pm Closed on Wed)
Facebook: Click Here
- The Shop
This non air-conditioned Teochew Porridge and Tze Char place is formely from 59 Joo Chiat Place. They are now located in a nondescript shophouse kopitiam along Joo Chiat ROAD, the same stretch as Joo Chiat Complex.
The Wok & Barrel
Venue: 13 Duxton Hill, Singapore 089507
Tel: 6220 0595
Blog: http://www.madamtans.com.sg
Website: http://www.wokandbarrel.com
- The Shop
The Wok & Barrel is newly setup by Madam Tan, formerly a hawker from Maxwell Market. The restaurant serves Madam Tan's Nasi Lemak and bistro classics with bold Singaporean hawker flavours. She is consistently creating new local dishes with a modern twist and is inspire to keep the local hawker flavours going.
(Photo courtesy from Maureen, my 50mm is too tight to snap a picture of the shop
Flor Pâtisserie
Venue: 2 Duxton Hill, #01-01, Singapore 089588
Contact: 6223 8628
Website: http://www.cakeflor.com.sg
- The Shop
Flor Pâtisserie is set up by Chef Yamashita that was previously from the popular Patisserie Glace.
The little cosy place is located in a shophouse along Duxton Hill. They have few small tables indoor & outdoor that is not able to serve a crowd.
Baking a sponge cake is quite challenging as it might raise too much at the centre when the oven is over heated and there's nothing more horrifying that having a sponge cake that turn out hard or sticky
I have tried muffin with cream cheese as topping, I have also tried cream cheese cake, BUT this is the first time I am trying cream cheese filling muffin.
The muffin is best eaten when it’s freshly out from the oven when the cream cheese is oozing! If you can't finish them, store them in the fridge and heat up in a microwave for 2min before eating.
Okok, I know I have posted 2 wishing list earlier, but human are greedy creature! No? We are never satisfied and I'm sure you will agree that we should always upgrade ourselves and our gadget. ツ
I bought my first oven in 2010 with the S$800 vouchers I won from my company D&D 2009. I was very pleased and happy with it till now.
I happen to browse through someone blog and saw Joseph Joseph Adjustable Rolling Pin from Pantry Pursuits @ Estimate S$52.
It's amazing as you can control the pastry thickness to either 2mm, 6mm or 10mm! I always have nightmare rolling my dough as it is a challenge for me to even out the dough/pastry to the same thickness throughout.
This is so far the best, I repeat, the BEST chocolate chips cookies I ever bake! These are the real deal, I highly recommend you to give these a try.
The strange combination of cake flour and bread flour is extraordinary. The dough must be refrigerated for a minimum of 24 hours (I prepare the dough 2days ago - 15 July 2011). They are perfectly soft while still being just firm enough to stay together. You can bake a longer time if you prefer a crunchy cookie.
It's 12.30am and here I am baking Chocolate Chip Cookie Bar! Well, since my hubby is staying up late to fix his iPad, rather than keeping awake doing nothing, I decided to make this for breakfast.
I was searching high and low for a blueberry cake recipe for Allan's birthday as he had specially requested/ hinted for one. I found a couple of recipes which included blueberry cheesecake brûlée (I didn't pick this because it is served in a cup and really hard to bring it to office), blueberry crumble, and other blueberry cakes. After some discussion with his dearest fiancée, she picked this recipe... especially for him. I hope he likes it and the taste won't disappoint him.
Char Siu (also known as char siew, chashao, chasu, barbecue pork) is a long strips of boneless pork that is seasoned with a mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, red food colouring that are skewered with long forks and placed in a covered oven or over a fire. These seasonings turn the exterior layer of the meat dark red, similar to the "smoke ring" of American barbecues.
We are having our once a month food photography today at Wee Yang's house. I am preparing a dessert as I don't want to carry too much things over to cook. He is staying at the other end of Singapore! After much consideration, brownie is the best choice. It is suitable for a traditional afternoon tea and it can stay all day long outside the humid weather.
Result? Was really tasty, but a little sweet to me even I have reduce more than 20% of the sugar. However, the sweetness was just nice for almost everyone and my husband.
Asparagus wrapped in bacon (Bacon-Wrapped Asparagus) is hassle free and with lots of way of cooking it. You can play around with the recipe by replacing the bacon with thin sliced of pork belly or replace the asparagus with golden mushroom.
My husband is feeling sick for the past few days. My in law is upset as my nephew is hospitalize due to high fever.
I decided to make them a comforting dish to cheer them up - my husband favourite Bak Kut Teh and my in law favourite stewed pork.
I bought the Uncle Seah's ready pack Bak Kut Teh, it has mild flavours of herbs as my husband dislike strong herbs. Add in some garlic and white peppers with prime ribs. Everyone love this flavourful Stewed Pork especially my in law. They finish the whole pot and only left a small bowl for us (which explain in the picture)! Lolz.
I have a big packet of rolled oats sitting in my kitchen for months that I nearly forgetten about it. Phew, lucky the expire date is in Oct 2011.
I come across this Oatmeal raisin cookies recipe from a tweeter post. And according to the blogger, she mention that "These cookies are so good, I have been having trouble blogging them. Because every time I sit down and look at this recipe, I'm off to the kitchen again, baking a new batch instead of writing." And WOW, since I have all the ingredients needed, I decided to give it a try. Daring enough, I double the ingredients even without trying the recipe first! I'm going to kill myself if the taste is not a liking to my family. LOLz.
This dish is crispy on the coating and filled with melting garlic butter on the inside. It is one of the family favourite, do make extra to keep a few portions in your freezer for a quick midweek meal.
Always freeze on the day that you make them. You can freeze each Kiev on a flat baking sheet until firm, then wrap well in a cling film or transfer to a freezer bag for up to 3months. For best results, cook from frozen. Simply put them on a baking tray and cook in a pre-heated oven at 180C for 45-50min, turning halfway through.
Assam Pedas is sour, fiery hot, and tastes extraordinarily satisfying which it’s a mainstay guaranteed to spike the appetite of my husband. Since it's father day and upon his request, we decided to have Assam Pedas Fish tonight.
I receive many positive feedback on the Luscious Chocolate Mousse Cake I bake for Ling's Birthday although the mousse collapse (sniff sniff) upon reaching the celebration venue. Was pretty disappointed therefore I MUST try to make this cake again with my own adjustment and it is a success!! My in-law say the cake taste very similar to Secret Recipe's Chocolate Indulgence!
Ovalett (or Ovalette) is a Emulsifier & Stabiliser used in baking sponge cakes or steam cakes. It is orange in colour and has a gel-creamy texture.
As it is acidic it also helps the beaten eggs to rise rapidly and stiffly. It remain stable and not lose the airy and voluminous texture. The sponge cake is softer and smoother.
You can substitute with baking powder too but it won't give the same texture if the eggs mixture is beaten too much or too little. Baking powder can only give u minimal cake rise.
Yesterday 3 other girlfriends and I had dinner at Japanese Dining Sun @ Chijmes. If you are first time there, you'll have to climb up a fleet of stairs about 2 doors away from Insomnia with signboard "Sun with Moon".
- The Vibe
The decoration are very contemporary and chic. The ambiance is cozy and comfortable with the warm light setting. Seats are spaciously laid out too.
Some interesting tips I found online to imrpove on food photography skill
This is a delicious dish if you like mushroom cream. Most of us love this dish except my husband find a little too sweet... Reduce the cream if you don't want it too creamy.
An Italian Cuisine - Pasta with Sun-dried Tomatoes, Artichoke Hearts & Pine Nuts. This recipe is stir fried and not rich like cream or tomatoes base. If you prefer something different and light, you will like this.
Think salad means a bland bowl of greens? Not with this recipe, Niçoise salad is so full of scrumptious finds! It is a mixed salad consisting of various vegetables topped with tuna and anchovy. It is a healthful and complete meal that needs only a crunchy baguette to round it out.
Choose your tomatoes carefully, preferably vine-ripened fruit and not the pale imitations that have been stored in supermarket refrigerators.
This cheesecake is made of three chocolate layers. Dark chocolate gives it an intense flavour that stays in contrast with subtle milk and white chocolate fillings. I used philadelphia cream cheese (if you can find quark cheese - fresh and soft curd cheese, will be better) and add 3 extra tablespoons of sour cream to the filling because the latter is thicker.
Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.
Tomorrow its Ling's birthday and I had promise to make her a Chocolate Cake because she is a chocoholics.
Chocolate is also my all-time favourite special occasion cake. Not only does it wow people presentation-wise, but it’s pretty knock-your-socks-off tasty as well. Unless you’re a chocolate hater, this recipe isn’t for you.
Hubby has bought me a new recipes book from JB when we were shopping over the weekend. Now I have more snacks in mind to satisfy my glutton man.
Hubby has been pestering me to bake something for him to snack when he is feeling hungry... As I have not been topping up the ingredients, there are not much that I can whip up beside the cookies and simple muffin. Lucky I come across this Vanilla-Chocolate Marble Cake that I have all the ingredients at home.
