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.
