Really easy. Coat cut potatoes evenly with olive oil and sprinkle Tuscan seasoning, black pepper and salt before putting them into the oven.
Friday, December 25, 2009
Oven potato wedges
Really easy. Coat cut potatoes evenly with olive oil and sprinkle Tuscan seasoning, black pepper and salt before putting them into the oven.
Tuesday, December 22, 2009
Waffles!
We shared a waffle at Island Creamery last night. I still have cravings for pancakes though. Fluffy ones with fresh homemade butter and good maple syrup. We picked Black Forest and Apple Pie ice-cream to go along with our waffle. My tastebuds need to be more discerning when it comes to honey and maple syrup.
Stewed fatty pork and dumplings
Had dinner at Anchorpoint the other day. It was between Dong Po pork and the stewed one... This definitely satisfied my craving of having a dish of fatty-melt-in-the-mouth-pork. The set below cost $7.50 (without the jiaozi).
Xin Yao Yuan's jiaozi are good, but not mind-blowing. I can't wait to try the ones at their main restaurant in Tanjong Pagar.
Xin Yao Yuan's jiaozi are good, but not mind-blowing. I can't wait to try the ones at their main restaurant in Tanjong Pagar.
Wednesday, December 16, 2009
Bruschetta Wrap
Garlic, Onion, Tomatoes, Basil, Olive Oil, Balsamic Vinegar, Salt, Pepper
A shot of the wrap/calzone.
It looks disgusting, but that's melted cheese.
Sim Lim Square Stall 15
We got the following from the Indian and Pakistani Stall at the basement food court of Sim Lim Square for about $15. Not as yummy as the naan and butter chicken you can find at RK House (Serangoon Gardens), but it did fill up the tummy.
I always find the last dish interesting because it looks so dry, but it's wonderfully tender when you bite into the meat.
Cheese Naan
Garlic Naan
A vegetable dish
Butter Chicken that was still sizzling when it reached us
Chicken Tikka
I always find the last dish interesting because it looks so dry, but it's wonderfully tender when you bite into the meat.Monday, December 14, 2009
Margaret Drive - Soup and Dumplings
The soup was delicious. I love the taste of vinegar in starchy soups and this certainly whets the appetite.
The pan-fried dumplings however, need some getting used to. I found the pan-fried dumplings a little too chewy for my liking. Will make it a point to try the steamed ones the next time.
The pan-fried dumplings however, need some getting used to. I found the pan-fried dumplings a little too chewy for my liking. Will make it a point to try the steamed ones the next time.
Cockles
I love cockles when they are cooked until their shells have opened up slightly. Pair them with belachan... Heavenly! :) They are a good source of iron too. I'll eat this over snails and gong gong anytime
Dou Miao is apparently Snow Pea Shoots in English. I do like my veggies. :)
Dou Miao is apparently Snow Pea Shoots in English. I do like my veggies. :)
More pictures of Zi Char food
My family enjoys eating food from this stall. The soups are cheap at $3 - $4.
Another shot of the Assam Fish.
Ramen at Ion and HV
I've been on the prowl for a good bowl of ramen ever since I tried a bowl of Korean Ramun at a shop in Katong a few months back.
We had the following at two places:
1) Ion Orchard, Basement
2) Yoshimaru at HV
I love the way the Japanese do their eggs, and the one below did not quite make the cut. You can see bits of the cooked yolk. :(
The soup stock was appetizing. However, I wouldn't recommend paying $15 for this. If you must pay $15, head for the one at HV.
This establishment was quaint in its furnishings. Food is a tad pricey (but I say pricey because all the ramen I've tasted so far has reminded me very much of instant noodles and I don't enjoy paying a lot for a bowl of instant noodles).
I was pleasantly surprised when the waitress plonked two bowls of sesame seeds on our table.
I was told that this was rather good.
As for me, I love spicy ramen, so this was the way to go. The egg here is done much better than the one I had at Ion.
I'm still on the hunt for a more satisfying bowl of ramen. But for now, I shall stick to Ajisen Ramen if I need a ramen fix.
We had the following at two places:
1) Ion Orchard, Basement
2) Yoshimaru at HV
I love the way the Japanese do their eggs, and the one below did not quite make the cut. You can see bits of the cooked yolk. :(
The soup stock was appetizing. However, I wouldn't recommend paying $15 for this. If you must pay $15, head for the one at HV.
This establishment was quaint in its furnishings. Food is a tad pricey (but I say pricey because all the ramen I've tasted so far has reminded me very much of instant noodles and I don't enjoy paying a lot for a bowl of instant noodles).
I was pleasantly surprised when the waitress plonked two bowls of sesame seeds on our table.
I was told that this was rather good.
As for me, I love spicy ramen, so this was the way to go. The egg here is done much better than the one I had at Ion.
I'm still on the hunt for a more satisfying bowl of ramen. But for now, I shall stick to Ajisen Ramen if I need a ramen fix.
Easy Stir-Fry
To me, stir frying is the easiest way to get a cooked meal on the dining table. Grilling and baking are a lot more difficult because I don't have enough practice.
Shiitake mushrooms with asparagus - I like to slice my mushrooms into thick slices because I feel there's a lot more bite to them when I do so.
Ayam masak merah - chicken in red sauce. Yum enough but I prefer the sweet version that ladies at a Muslim stall near my place whip up everyday.
Shiitake mushrooms with asparagus - I like to slice my mushrooms into thick slices because I feel there's a lot more bite to them when I do so.
Ayam masak merah - chicken in red sauce. Yum enough but I prefer the sweet version that ladies at a Muslim stall near my place whip up everyday.
Thursday, December 10, 2009
Fish & Co.
Fish & Co. is eleven this year!
Wednesday, December 9, 2009
Cedele
Cedele sells sandwiches that are pretty decent. They also serve a free-flow of bread when you order a bowl of soup. The picture below is a mixture of the balsamic vinegar and olive oil that you can pour for yourself while taking the bread. Be warned though. The free bread is a just a very wee bit stale after having been left out under a piece of cloth for a while.
The soups are yummy, but I do prefer the pumpkin soup at TCC. The chicken tarragon and the pasta salad are alright (but that's only because I've eaten soups from The Soup Spoon and lovely pastas from Pasta de Waraku and LaSalle recently).
This was the highlight. Gourmet Cheese - Brie/Gouda/Peppered Brie/Triple Blue sandwich with chutney.
Cheese sandwich heaven. It's not always easy to find lovely cheese sandwiches that don't taste like the ones that they serve as appetizers and snacks at events.
The soups are yummy, but I do prefer the pumpkin soup at TCC. The chicken tarragon and the pasta salad are alright (but that's only because I've eaten soups from The Soup Spoon and lovely pastas from Pasta de Waraku and LaSalle recently).
This was the highlight. Gourmet Cheese - Brie/Gouda/Peppered Brie/Triple Blue sandwich with chutney.
Cheese sandwich heaven. It's not always easy to find lovely cheese sandwiches that don't taste like the ones that they serve as appetizers and snacks at events.
Graze
Many backdated entries due to work. My apologies.
I finally got to check Graze out a few months ago. It was a wet morning, and it was awful trying to get from the One Rochester carpark to the restaurant but I think the ambience there made up for it.
I get terribly excited when I patronize cafes that actually serve coffee with raw sugar. The fact that Graze had raw sugar cubes thrilled me even more.
Graze has its own condiments! (Which I didn't try because I didn't like the smells all that much.)
The bread was to die for. And it came FOC. Apparently, it's free-flow, but I didn't try asking for another plate of it. I liked the jam but I did not fancy the cream/butter as much. It was a little too soft for my liking - it spread on like foam IMO.
The cast iron pan... which I reckon we can easily recreate at home. The plum chili salsa was lovely though.
Eggs benedict with hollandaise sauce, on top of spinach and salmon. Pretty yum.
I finally got to check Graze out a few months ago. It was a wet morning, and it was awful trying to get from the One Rochester carpark to the restaurant but I think the ambience there made up for it.
I get terribly excited when I patronize cafes that actually serve coffee with raw sugar. The fact that Graze had raw sugar cubes thrilled me even more.
Graze has its own condiments! (Which I didn't try because I didn't like the smells all that much.)
The bread was to die for. And it came FOC. Apparently, it's free-flow, but I didn't try asking for another plate of it. I liked the jam but I did not fancy the cream/butter as much. It was a little too soft for my liking - it spread on like foam IMO.
The cast iron pan... which I reckon we can easily recreate at home. The plum chili salsa was lovely though.
Eggs benedict with hollandaise sauce, on top of spinach and salmon. Pretty yum. Graze's brunch only falls on Sundays though, and you may need to make a reservation. This meal, with a cafe latte, came up to about $50.
Pasta de Waraku
This has got to be my absolute favourite pasta at Pasta de Waraku - Squid Ink Pasta (with seafood)! Pardon the messiness of it though. I stuck my fork in before I remembered to take a photo. Plus, prices have gone down since a while ago. Instead of paying $8 for a bowl of corn soup, I now pay $4.80! Do try the tiramisu parfait if you have the chance. It is delish! The outlet at T2 Changi Airport has been reported to be the best of all its outlets. We had a salmon carpaccio, another pasta (Carbonara bacon and oysters), corn soup, tiramisu parfait and two hot ochas which worked out to about $50 in total.
Monday, December 7, 2009
Ah Balling Peanut Soup
Located at one of the corners in Ghim Moh market, this traditional dessert makes for a satisfying addition to a Johnson Duck lunch. Best of all, you can have a mixture of different kinds of Ah Balling, six of them in fact, at a price of $2.00! (Four of them is enough to fill up an average eater's stomach)
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