Sunday, April 26, 2009

Durian Puffs

Wow this is so yummy. These are mini durian puffs.

The pastry is so thin and inside are the delicious yummy durians.

Monday, April 20, 2009

Dinner at Grand Shanghai Restaurant

Last weekend, we had a sumptous dinner at Grand Shanghai. The photo dont looked good because the lightings were so dim.

Starters - $3.50

Tea & Towel costs $3.50 per person - WOW

The sweet and sour pork is so good and they came steaming hot - $18

Beeft with black pepper - this is my son's favourite - $24

Roast Crispy Chicken (half chicken) - $22.00

Ma Po Beancurd - $16.00

Almost forgot to take photo of beancurd - we ate almost half of it

Ee Fu Noodles - $22.00 (The waiter already scoop into individual bowl for us)

The total bill was $116 and 10% service charge - $11.60 and 7% GST $8.93 so total after rounding up was $136.55
I guess the high price was also for the live Sometimes we need to pamper ourselves for a while.

A video of the live band.

Saturday, April 18, 2009

Correct Way to Store Garlic

Never store raw garlic in oil - this can lead to botulism and possible death.

Best way is to place garlic in a cool place away from direct sunlight.

Garlic heads and cloves should also not be stored in your kitchen fridge. If garlic is refrigerated then it is likely to go soft and mouldy.

For more information, you can view the source from here.

Tuesday, April 14, 2009

Lunch at Dian Xiao Er

Had lunch with hubby at Dian Xiao Er at Jurong Point. The atmosphere in the restaurant is so beautiful but a bit dim.

This is the kitchen where they prepared the famous herbal duck. You can see my photo of the herbal duck in my previous meal with them in here.

Sweet and Sour Pork - $8.00

Hunan Steamed Chicken

Sambal kangkong (the photo dont looked good with the orangy light above us)....arggg and you know what, I just found out today I can adjust my handphone camera with
If you visit the restaurant during weekdays instead of weekend, you can enjoyed better discounts.
For more information, you can view their website.

Monday, April 13, 2009

Sweet and Sour Minced Pork Ball

300 gm minced pork (seasoned in light soya sauce and sesame oil)
green pepper (optional)
pineapple cubes (if pineapple cubes are from can, can add some pineapple juice in too)
1/2 cup cornflour (est)
1/2 cup water (est)
4 to 5 tbsp of ketchup
1/2 tbsp vinegar
1/2 tbsp sugar or to taste
1 beaten egg

Marinate minced pork with few drops of light soya sauce and sesame oil.
Add beaten egg and mix well.
Add corn flour and mix well.
Spoon mixture one by one into oil and deep fry till golden brown.
Set aside.
In a wok, add some oil and throw in carrot and green pepper.
Add ketchup, vinegar, sugar, water and mix well.
Throw pork back into sauce together with pineapple cubes and mix well.
Let pork absorb the sauce till almost dry but mine has more gravy cause kids like the gravy with rice.
Serve hot. Yummy

Sunday, April 12, 2009

Lunch at Jack's Place

I had lunch with my two sisters and a niece at our favourite Jack's Place. It was fun and enjoyable.

Chicken Salad

Sirloin Steam with rosemary sauce topped with fried scallop

Fried Dory Fish

Grilled Fillet Fish with ginger lemon orange sauce

Steak with baked potato (my niece had this but I forgot the full name for this dish).

Comes with coffee or tea and mango pudding. (Oh I forgot to take photo of the soup of the day and garlic bread)

Saturday, April 11, 2009

Konnyaku Jelly

Originally I wanted to make some egg agar agar but decided to make them with konnyaku jelly.

Pour some of the jelly into empty egg shell and added some slices of peaches.

Set in the fridge and when they are harden, cracked the shell and you can see the egg jelly with the fruit inside. It is fun and interesting.

I make some with the different jelly moulds.

For the recipes you can view this video from Phoon Huat.

Thursday, April 9, 2009

Chicken Rice

Which chicken rice do you prefer? Chicken rice is Singapore famous signature dish beside the chilli crabs.

Roast Chicken with rice

Steam chicken with rice

Not forgetting the dark soya sauce and the yummy chilli. Eating chicken rice with the chilli is a must.
You can view the previous photos I ate from this same stall at toa payoh, the last time I ate the chicken rice ball but this time I ate the normal chicken rice.

Sunday, April 5, 2009

Snack Time

This is ham chim peng, geez I dont really know how to translate into I guess I called it a kind of fluffy pan cake with some red bean paste inside.

It is so yummy and should eaten when hot.

This is goreng green bean, means a kind of flour mixed with green bean paste fillings. It should be eaten hot too. Yummy.

Yew Char Kway or Fried Dough Fritters, best go with porridge or coffee.
On the left is brown ondeh ondeh and on the right is tapioca cake

Inside the brown ondeh ondeh are brown sugar.
We had these snacks during tea time during our family gathering with siblings at my brother's house.

Saturday, April 4, 2009

Blackforest Cake

Blackforest cake
Forgot which bakery I got this

Friday, April 3, 2009


I have not been very active in my food blog, been so busy lately, too much things happening around me.

Had a great day with my buddy J, this is what I took for my lunch. Hor Fun with mushroom and chicken.

J had this hokkien mee with prawns. It was served in on fragrant opei leaf (actually a soft palm bark). They are bring back the good times where the old time hawkers served their food on these opei leaves.

I had my favourite mango with pomelo pudding. Yummy.

J had this hot cheng ting, a kind of hot dessert.