tag:blogger.com,1999:blog-24477380087174121932023-09-22T06:40:18.344+08:00Nigel · Eatsnigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-2447738008717412193.post-83720760950853528362013-05-24T08:52:00.000+08:002013-05-24T08:55:42.006+08:00Chocolate Salted Caramel Cake : So Good You'll Won't Regret Baking It<div class="separator" style="clear: both; text-align: center;">
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Chocolate makes the world little extra special.<br />
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Try eating a chocolate bar or basically any chocolates in a packet in this sunny, butt scorching island of Singapore and you'll know how frustrating it is to do so. It's melted, gooey and just a sweet pool of mess. That's why I stash my chocolates in the fridge - or rather, freezer - because I love that clean snap that comes when breaking a piece of chocolate, it's oh so sweet.<br />
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Chocolates are part of what I call happy foods. Who needs happiness when we have chocolate? Okay, I kid. But chocolate makes me happy, that I won't deny. And when chocolate meet baking, something amazing happens - chocolate cakes are born. Now we have the sweet component, let's bring it up a notch with a salty element and what's more exciting than salted caramel?<br />
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Chocolate and salted caramel is a match in heaven. Having it in a slice of cake? Divine. This cake exceeded all expectations and had us swooning over it at first taste. The chocolate cake was moist and had a really nice crumb structure while the salted caramel buttercream was literally the icing on the cake - it made an ordinary chocolate cake, an extraordinary one.<br />
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<span style="font-family: inherit;"><b><u>Chocolate And Salted Caramel Cake </u></b></span><br />
<span style="font-family: inherit;">(Adapted from <a href="http://foldintheflour.blogspot.sg/2013/03/chocolate-and-salted-caramel-cake-for.html">Fold In The Flour</a>)</span><br />
<span style="font-family: inherit;"><strong style="background-color: white; line-height: 21px;"></strong><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">Ingredients (makes one 6 inch / 15 cm cake)</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;"></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">200g self raising flour</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">1/2 tspn baking powder</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">4 tbspns cocoa powder</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">4 medium eggs</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">225g softened unsalted butter</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">225g soft light brown sugar</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">1 tbspn milk</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;"></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;"><em>Salted Caramel</em></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">125g caster sugar</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">60ml water</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">80ml double cream</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">1/2 tspn salt</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">1 tspn vanilla extract</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;"></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;"><em>For the Buttercream</em></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">salted caramel sauce</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">160g softened unsalted butter</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">350g icing sugar</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">a little milk to slacken if necessary</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;"></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">Preheat the oven to 160 Fan / 180 Conventional / 350 F / Gas 4. Grease and baseline three 6 inch (15cm) cake pans. </span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;"></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">First make the salted caramel. Put the sugar into a saucepan along with the sugar and place over a medium heat. Be very careful during this process, as boiling sugar is extremely hot. Swirl the pan to mix if necessary rather than stir, as stirring may make the sugar clump together in crystals again and ruin the caramel. Bring to a boil, and then allow to bubble until the caramel turns a lovely amber colour. Remove from the heat and carefully add the cream, stirring it into the caramel. The mixture will bubble up and spit, so again, be careful. When you have a smooth sauce, add in the salt and the vanilla. Continue to stir until smooth, then leave to cool.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 21px;">To make the cake, in the bowl of a stand mixer using the paddle attachment, cream the butter and sugar together until pale and fluffy. This will take a good few minutes as you are looking for the sugar to have completely mixed in so it's not grainy.</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;"></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">Add the eggs, one at a time, and mix until incorporated. Add the milk and mix in. Add the flour, cocoa and baking powder and mix until just combined. Divide equally between the three tins, smooth the top of the mix so it's as level as possible, and then bake in the centre of the oven. They should take 20-25 minutes (mine took 23), so check them towards the end of the cooking time. A skewer inserted into the centre of the cake should come out clean. </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 21px;">Place the tins on a wire rack to cool. Once they are just warm to the touch, run a palette knife around the edges of the cake to loosen, and then turn out onto the rack to finish cooling.</span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;"></span><br style="background-color: white; line-height: 21px;" /><span style="background-color: white; line-height: 21px;">Once the caramel is cool, you can make the buttercream. Place the butter in the bowl of a mixer and using the paddle attachment give it a little whizz so that it smooths out. Add about half the icing sugar and blend in. You may need to scrape the bowl at this point to ensure the butter is fully mixed in. Add the caramel and mix in. See what the consistency is like, but you should be able to add some more icing sugar at this point. Beat for a few minutes so that it is really smooth. Pipe, decorate and serve with love.</span></span>nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-28958401044322400032013-05-08T07:00:00.000+08:002013-05-08T07:00:00.560+08:00Sugar & Spice Nougat : Premier Handmade Nougats Air Flown from Taiwan!<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">It's slightly chewy, milky, sweet and laced with chunks of roasted almond. It's air flown, made with love and handcrafted. Does it appeal to you? If it does, you would probably enjoy Sugar & Spice's nougat which are, made with french milk powder, butter and specially chosen roasted California almonds and, delightfully chewy. </span><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">I am one who enjoys nougat, hard crunchy nougat I mean; I've tried the soft ones before and they were either too soft or cloying sweet. But this was different, it was chewy but not that soft till it yielded a simple bite. As it dissolves on your tongue, the taste of fresh diary is evident and this is complemented by the crunchy and fragrant almonds in every few bites. This particular nougat appears to be very popular in Taiwan amd is air flown here when you purchase it so you can be assured of its freshness. It changed my impression of soft nougat and perhaps it'll make you a convert too. Do try it and let me know!</span><br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;"> <i>*Note : Nougats were sponsored but all opinions and views are honest and solely mine.</i></span><br />
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<span style="color: #222222; font-family: arial, sans-serif; font-size: x-small;"><i>Special thanks to Hsien Yun for the nougats</i></span>nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-21028678861717678882013-03-11T07:00:00.000+08:002013-03-11T07:00:02.877+08:0021 On Rajah : Mediterranean Food And Communal Dining<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5NeIZUquO8o/UTwq4VLLyVI/AAAAAAAABRo/KVGx5zwD2K0/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" height="640" src="http://4.bp.blogspot.com/-5NeIZUquO8o/UTwq4VLLyVI/AAAAAAAABRo/KVGx5zwD2K0/s640/photo.jpg" width="432" /></span></a></div>
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<span style="background-color: white; line-height: 24px;"><span style="font-family: inherit;">Balestier has always been the place for bak kut teh, tar sar biah and your budget hotels but things are changing with the arrival of Days Hotel and the soon to be completed Ramada Hotel at Zhong Shan Park. I love the layout of the small park and there is you'll find 21 on Rajah, the hotel's restaurant.</span></span></div>
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<span style="font-family: inherit;"><span style="line-height: 24px;">The minimalistic - white and blue - decor of the restaurant is beautiful in its own simplicity. 21 on Rajah is a gem that serves up fantastic Mediterranean cuisine in the midst of our colourful Singapore dishes. I'll be frank with you, the seafood dishes are the highlight here along with excellent appetizers, ending off on a sweet, decadent note with their wonderful desserts. </span></span></div>
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<span style="font-family: inherit;">The appetizers fulfilled their role of whetting our appetites and made me even more excited for what's to come.</span></div>
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<a href="http://2.bp.blogspot.com/-hk9Jeq083Mo/UTwqvQC1KYI/AAAAAAAABRk/JaSDsBW8wts/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" height="448" src="http://2.bp.blogspot.com/-hk9Jeq083Mo/UTwqvQC1KYI/AAAAAAAABRk/JaSDsBW8wts/s640/photo.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">We had<b> Crostini of Smoked Eel</b> that was smoky and savoury, accompanied by the crunch of the crostini, made this a flavourful starter with enough texture for enjoyment. </span></div>
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<span style="font-family: inherit;">The <b>Poêle of Duck Liver with Sweet Pear</b> (first photo) made me very contented. The duck liver here had a much milder flavour compared to the renowned foie gras and simply melts in your mouth. </span></div>
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<a href="http://1.bp.blogspot.com/-5kWqeohE5ao/UTwrbv-zdbI/AAAAAAAABRs/BneZvk6SAMU/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" height="640" src="http://1.bp.blogspot.com/-5kWqeohE5ao/UTwrbv-zdbI/AAAAAAAABRs/BneZvk6SAMU/s640/photo.jpg" width="526" /></span></a></div>
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<span style="font-family: inherit;"><span style="line-height: 24px;">Next up on the appetizer was a little amusing for me, it was <b>Grilled Chicken Satay in Balinese </b></span></span><span style="line-height: 24px;"><b>Spices</b>.</span><span style="font-family: inherit;"><span style="line-height: 24px;"> Now this is no normal satay. Tender, well seasoned and come paired with the ubiquitous smooth and creamy peanut sauce, this is authentic Balinese satay. Definitely an upmarket satay but the price is justified by its taste.</span></span></div>
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<span style="font-family: inherit;">Lastly we had the <b>Pawn and Bacon Roll</b>. The tempura batter is prepared a la minute so as to ensure every bacon roll comes out of the fryer light and crisp. Good quality control equals quality products, there's no denying this.</span></div>
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<span style="font-family: inherit;">Finishing the tantalizing appetizers, I was feeling ravenous about the mains already. The mains came simultaneously and tasting the <b>Moroccan Harira with Chicken and Garbanzo Bean</b>s first, I was hit with a wave of aromatic Moroccan spice blend that was concocted by the chef himself. This will be easily accepted by Singaporeans because it reminded me strongly of something homely - curry. A little pity that the chicken was too tough though. </span></div>
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<span style="font-family: inherit;">The <b>Jumbo Prawns with Dill and Saffron Paella </b>touted as a signature dish didn't have a big impact on me. Decent, but not life changing is what I would say.</span></div>
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<span style="font-family: inherit;">This little pot of <b>Stewed Fillet of Danish Cold Water Halibut "Lisbon Style"</b> has a long and fancy name but it's there for a reason - the Chef uses quality ingredients - and indeed produces quality dishes. The fish fillets were tender and sweet, very fresh and well cooked indeed.</span></div>
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<a href="http://1.bp.blogspot.com/-Gv68HKIZX-w/UTwsjCZf-pI/AAAAAAAABR4/euKP_veYMA4/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Gv68HKIZX-w/UTwsjCZf-pI/AAAAAAAABR4/euKP_veYMA4/s640/photo.jpg" width="566" /></span></a></div>
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<span style="font-family: inherit;">This pot of <b>Marseilles Seafood Bouillabaisse</b> was the hightlight of the main dishes for me. In laymen terms, this is a pot of seafood stock but a really really delicious pot of seafood goodness it was. Besides the generous portions of seafood, the stock was packed full of the umami flavour from the seafood. A must order when you dine here! </span></div>
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<span style="font-family: inherit;"><span style="line-height: 24px;">Now, we all have different stomachs especially when there comes a need to fit in desserts after a meal right? The desserts here were equally impressive as the appetizers and mains. We had a pot of <b>Chocolate Fondue</b> with a platter of goodies. You see the truffles in the centre? Yes I believe they're placed there for a reason and a good reason to be take centre stage too. They're to-die-for. So rich, creamy and chocolatey, it stole my heart.</span></span></div>
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<a href="http://1.bp.blogspot.com/-tUW2zdF2e0g/UTwtZpWjOvI/AAAAAAAABSA/KNDHyulWvz8/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" height="514" src="http://1.bp.blogspot.com/-tUW2zdF2e0g/UTwtZpWjOvI/AAAAAAAABSA/KNDHyulWvz8/s640/photo.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">In addition, we also had <b>Pannetonne Bread and Butter Pudding with Dates</b> that would make for a light and delicious dessert. </span></div>
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<span style="font-family: inherit;">And if you still have space, you can go for the <b>Dark Chocolate Fondant with Raspberry Coulis</b>. The gooey, flowy centre makes my heart skip a beat and is absolutely mouthwatering with the bed of vanilla custard, spoonful of raspberry coulis and vanilla ice cream.</span></div>
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<span style="font-family: inherit;">I'll go back for another night of dining in a heartbeat, so what are you waiting for?</span></div>
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<span style="font-family: inherit;"><strong><u>21 On Rajah</u></strong><br />Days Hotel Singapore on Zhongshan Park<br />1 Jalan Rajah<br />Singapore 329133</span></div>
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<span style="font-family: inherit;">Tel: +65 6808 8847 </span></div>
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<span style="font-family: inherit;"><span style="text-decoration: underline;">Opening Hours</span><br />Lunch: 12 – 2.30pm<br />Dinner: 6 – 10.30pm</span></div>
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nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com1tag:blogger.com,1999:blog-2447738008717412193.post-61640281979489247022013-02-06T18:09:00.000+08:002013-02-06T18:09:15.181+08:00Best Peanut Cookies : Chinese New Year Baking<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--5CjQCWzweo/URIm9ser-5I/AAAAAAAABQA/CqFqdsSy2Yc/s1600/IMG_3595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="http://4.bp.blogspot.com/--5CjQCWzweo/URIm9ser-5I/AAAAAAAABQA/CqFqdsSy2Yc/s640/IMG_3595.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #222222; line-height: 24px;"><span style="font-family: inherit;">It's going to be Chinese New Year in a few days time, hooray! If you're doing some baking, either for the fun of it, for the love of it or both, I highly recommend you trying out this peanut cookie recipe. Not only will you stop buying the manufactured ones from outside but you'll also have a hard time to resist them once the first one melts in your mouth. I've tried both variations, substituting icing sugar with castor sugar and vice versa, and personally I still prefer the absolutely melty and gorgeous ones with icing sugar. </span></span><br />
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<span style="font-family: inherit;">These peanut cookies will raise the standards for all peanut cookies and if you need a little more crunch, I'm sure you can try adding 1 tsp of baking soda! I'm not going to try to sell them to you anymore because you'll understand once you bake them yourself.(:</span></div>
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<b><span style="font-family: inherit;">Traditional Chinese Peanut Cookies (花生餅)</span></b></div>
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<span style="font-family: inherit;">(Adapted from <a href="http://dodol-mochi.blogspot.sg/2011/01/this-festive-season-when-nuttiness.html">Dodol & Mochi</a> Who Adapted from <a href="http://cookingcrave.blogspot.sg/2010/02/peanut-cookies.html">Amy’s</a>)</span></div>
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<i><span style="font-family: inherit;">* This recipe yields a rather big batch. *</span></i></div>
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<span style="font-family: inherit;">600 g raw peanuts — preferably skinned</span></div>
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<i><span style="font-family: inherit;">* I buy skinned large ground nuts, or kacang tanah besar in <a href="http://en.wikipedia.org/wiki/Bahasa_Malaysia" style="text-decoration: initial;">Bahasa Malaysia</a>. *</span></i></div>
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<span style="font-family: inherit;">325 g sugar — separated</span></div>
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<i><span style="font-family: inherit;">* Sifted powdered sugar for a superfine, melt-in-your-mouth texture. Caster or granulated sugar for that little crunch in the melt-in-your-mouth cookies. Either way, they're good. *</span></i></div>
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<span style="font-family: inherit;">(A)</span></div>
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<span style="font-family: inherit;">375 g all-purpose flour — sifted once</span></div>
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<span style="font-family: inherit;">½ ~ 1 tsp salt</span></div>
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<i><span style="font-family: inherit;">* I like mine saltier with 1 tsp salt. *</span></i></div>
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<span style="font-family: inherit;">3 Tbsp creamy peanut butter</span></div>
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<i><span style="font-family: inherit;">* Amy uses 2 Tbsp creamy peanut butter and 1 Tbsp softened unsalted or salted butter. Albeit optional, I don’t think they should ever be skipped! *</span></i></div>
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<span style="font-family: inherit;">Enough neutrally flavored oil - **I used around 350ml of oil.</span></div>
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<i><span style="font-family: inherit;">* E.g. corn, sunflower-seed or rice-bran oil. Note: You’re going to need quite a fair amount of it. *</span></i></div>
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<span style="font-family: inherit;">Enough peanut halves — skinned</span></div>
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<span style="font-family: inherit;">(B)</span></div>
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<span style="font-family: inherit;">1 egg — at room temperature</span></div>
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<span style="font-family: inherit;">Pinch of salt</span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Instead of roasting them in a wok with all the constant stirring and “shoveling” for a good chunk of the hour, I toast the peanuts in baking sheet(s), in an oven of 180°C for 15 minutes. By then, they should smell nuttier and look somewhat toasted. Remove the nuts from the oven and set aside to cool in the sheet(s) completely before use.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">In a food processor or coffee grinder, pulverize the toasted peanuts with about 60 g sugar until you get a finely ground texture, though, slightly larger bits here and there are inevitable. The cookies will turn out fine anyway.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Combine the ground peanuts with the remaining sugar and (A), then mix in the peanut butter until it is well dispersed in the mixture.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Mix in enough oil to the peanut-and-flour mixture, working it ever so slightly until you’ve gotten a dough that doesn’t fall apart and doesn’t stick to your hands badly. No fixed and fast rules here. Dough too wet and sticky? Mix in additional flour! Dough too dry and crumbly? Mix in more oil!</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Divide the dough into walnut-sized portions — or slightly smaller, if that’s what you prefer. Roll each into a ball and place on parchment-lined baking sheet(s). Gently press a peanut half slightly in the center of each of them.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Lightly beat together (B) and apply this slightly salted egg wash on the shaped dough.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Bake at 180°C, for 20 ~ 25 minutes, until the cookies look golden brown and slightly crackled. Don’t fret! The cookies will “shrink” up a wee bit as they cool.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Remove from the oven and let the cookies sit on the baking sheet(s) for 5 minutes or so to set their underside. Then, carefully transfer the cookies to the cooling racks and let cool completely before storing airtight. These peanut cookies in fact taste better as they age.</span></li>
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<span style="font-family: inherit;">** My personal notes.</span><br />
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<span style="color: #333333; line-height: 20.796875px;"><span style="font-family: inherit;">* I am submitting this post to Chinese New Year Delights 2013 hosted by <a href="http://nasilemaklover.blogspot.sg/2013/01/chinese-new-year-delights-2013-and.html">Sonia aka Nasi Lemak Lover</a>*</span></span></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com1tag:blogger.com,1999:blog-2447738008717412193.post-59094752927130504082013-01-22T07:00:00.000+08:002013-01-26T08:41:17.459+08:00Bake For Chinese New Year : 5 Easy Goodies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-CcfyyOZ42j0/UP02-NZtTGI/AAAAAAAABPo/OlxWMOQvUdI/s1600/ATrayOfPineappleTarts-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-CcfyyOZ42j0/UP02-NZtTGI/AAAAAAAABPo/OlxWMOQvUdI/s640/ATrayOfPineappleTarts-1.jpg" width="426" /></a></div>
<span style="background-color: white; color: #222222; line-height: 24px;"><span style="font-family: inherit;">In a couple of weeks' time and Chinese New Year would have dawned upon us and I'm really looking forward to it. It's not just about the holidays, the new additions in the wardrobe or the relatives that you visit once a year but the new year goodies and feasts! Homes would be stocking up the dry goods and new year necessities now so don't miss out on new year's baking! </span></span><br />
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<span style="font-family: inherit;">I was scouring the Internet for new year's baking and found it pretty challenging to find a list of things to try out especially if you're keen on doing so for the first time. Fret not, I'm here to help!</span></div>
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<u><b><span style="font-family: inherit;">Pineapple Tarts</span></b></u></div>
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<span style="font-family: inherit;">This is symbolic of Chinese New Year and are seen in almost every, if not all, household during the festive period. Buttery, sweet and a little sourish, these are so morish, you would have popped few into your mouth without much awareness by now. A definite must-try on every baker's list this festive period!</span></div>
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<a href="http://4.bp.blogspot.com/-3SCXgRF1IKQ/UP022CKtjcI/AAAAAAAABPI/1jNXUbOr0yQ/s1600/5381097361_d9474f55ae.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-3SCXgRF1IKQ/UP022CKtjcI/AAAAAAAABPI/1jNXUbOr0yQ/s640/5381097361_d9474f55ae.jpg" width="620" /></a></div>
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(Photo Credit : <a href="http://dodol-mochi.blogspot.sg/2011/01/this-festive-season-when-nuttiness.html">Dodol & Mochi</a>)</div>
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<u><b><span style="font-family: inherit;">Peanut Cookies</span></b></u></div>
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<span style="font-family: inherit;">Peanuts might not appeal to all but this is yet another common and mouthwatering festive cookie which bakers should put their hand into trying if they keen. Your friends and relatives will thank you for it, also try it for yourself, you might just fall in love with peanuts after this.(:</span></div>
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<a href="http://2.bp.blogspot.com/-pxPld-MHO5A/UP022KKFX1I/AAAAAAAABPM/QDmpRQ_WHNQ/s1600/8390530699_e5c8af29c4_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-pxPld-MHO5A/UP022KKFX1I/AAAAAAAABPM/QDmpRQ_WHNQ/s640/8390530699_e5c8af29c4_z.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">(Photo Credit : <a href="http://nasilemaklover.blogspot.sg/2013/01/crispy-almond-butter-cookies.html">Nasi Lemak Lover</a>)</span></div>
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<span style="font-family: inherit;"><b style="text-decoration: underline;">Crispy Almond Butter Cookies</b> </span></div>
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Look at the photo, don't the cookies look so crunchy and buttery. This is one of the top things on my baking list this coming New Year so try it out yourself too if you're keen!</div>
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<a href="http://2.bp.blogspot.com/-07dSMv63yOw/UP024hGNy8I/AAAAAAAABPc/vtgtMISrHCE/s1600/aaCNY+cookies-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-07dSMv63yOw/UP024hGNy8I/AAAAAAAABPc/vtgtMISrHCE/s640/aaCNY+cookies-2.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">(Photo Credit : <a href="http://my-sweet-hut.blogspot.sg/2011/01/honeny-cornflake-cups-ii.html">My Sweet Hut</a>)</span></div>
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<u><b><span style="font-family: inherit;">Cornflake Cookies (Honey Joy)</span></b></u></div>
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I've tried making this various times myself and I can assure you that this is quick, simple but very delicious! In no time at all you'll have a few containers full of this. Why waste the time and money to go out looking for this when you can make this yourself?</div>
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<a href="http://2.bp.blogspot.com/--_f7rNOQtYw/UP0233-OpTI/AAAAAAAABPY/eajc8s4sYGE/s1600/IMG_3493last.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://2.bp.blogspot.com/--_f7rNOQtYw/UP0233-OpTI/AAAAAAAABPY/eajc8s4sYGE/s640/IMG_3493last.jpg" width="640" /></a></div>
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(Photo Credit : <a href="http://singaporeshiok.blogspot.sg/2012/07/sugee-cake-semolina-butter-cake.html#.UP00UB11-yV">Singapore Shiok!</a>)</div>
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<u><b><span style="font-family: inherit;">Sugee Cake</span></b></u></div>
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<span style="color: #222222;"><span style="line-height: 24px;">This is a traditional Eurasian cake that usually appears during festive periods such as Chinese New Year. I haven't tasted it before and so am very keen on baking it myself. I'll let you know how it goes at a later time, but you can definitely try baking it for yourself and let me know! </span></span></div>
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<span style="color: #222222;"><span style="line-height: 24px;">Have a great time baking up these treats and let me know if you have any must try recipes! </span></span></div>
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<span style="color: #222222;"><span style="line-height: 24px;">God bless. </span></span></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com2tag:blogger.com,1999:blog-2447738008717412193.post-65727944117293586562013-01-15T07:00:00.000+08:002013-01-15T07:00:05.625+08:00Top 5 Eats In London : Delicious & Delectable! <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-klMGu5VULtU/UPPVht2u7wI/AAAAAAAABOs/CRzFknz3SdA/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="412" src="http://1.bp.blogspot.com/-klMGu5VULtU/UPPVht2u7wI/AAAAAAAABOs/CRzFknz3SdA/s640/photo.jpg" width="640" /></span></a></div>
<span style="font-family: inherit;"><span style="background-color: rgba(255, 255, 255, 0.00392157); color: #262626; line-height: 15px;"><b><u>Fish & Chips</u></b></span></span><br />
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<span style="font-family: inherit;">This is an old british classic and is probably so well known that an introduction is unnecessary. A fillet of the fish of your choice and hand cut chips, both deep fried to a crisp, what could be simpler and more comforting? The Brits don't season their batter so you'll have to give a good squeeze of malt vinegar and a few good shakes of salt and pepper like they do, or you'll start complaining that the fish & chips taste bland!</span></div>
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<span style="font-family: inherit;"><b>Recommended</b> : Golden Union Fish Bar, <span style="color: #222222; line-height: 16px;">38 Poland Street </span><span style="color: #222222; line-height: 16px;">Soho, London ; Sea Shell Restaurant </span><span style="color: #222222; line-height: 16px;">49-51 Lisson Grove, </span><span style="color: #222222; line-height: 16px;">London.</span></span></div>
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<a href="http://4.bp.blogspot.com/-2Id93H8dWwQ/UPPWAm_USbI/AAAAAAAABO0/AFEnc5W2wA0/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="426" src="http://4.bp.blogspot.com/-2Id93H8dWwQ/UPPWAm_USbI/AAAAAAAABO0/AFEnc5W2wA0/s640/photo.jpg" width="640" /></span></a></div>
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<span style="background-color: rgba(255, 255, 255, 0.00392157);"><b><u><span style="font-family: inherit;">Macarons</span></u></b></span></div>
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<span style="background-color: rgba(255, 255, 255, 0.00392157);"><span style="font-family: inherit;">With the most famous macaron stores, Laduree and Pierre Herme, having outlets in London, what's there to hesitate when you can't get them in Singapore and you don't have to go the extra miles to Paris to get them. They're worth every effort to locate them, all you need is a bite and you'll be sold, I promise. Note : I much prefer Laduree's macarons over Pierre Herme's though! </span></span></div>
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<a href="http://3.bp.blogspot.com/-jJlP6Er4-Eg/UPPUhD20IFI/AAAAAAAABOk/pRlwREyUP2M/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="478" src="http://3.bp.blogspot.com/-jJlP6Er4-Eg/UPPUhD20IFI/AAAAAAAABOk/pRlwREyUP2M/s640/photo.jpg" width="640" /></span></a></div>
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<span style="background-color: rgba(255, 255, 255, 0.00392157);"><u><span style="font-family: inherit;">Chorizo Bun</span></u></span></div>
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<span style="color: #262626; font-family: inherit;"><span style="line-height: 15px;">The day before heading to Borough Market, I made the effort to checked the place up online and was duly rewarded for doing so. I was processing through the pictures and words when I picked up the words 'Chorizo Bun' and knew I had to taste it. I practically made this my mission and hunted it down even though I didn't mange to find it initially and was thoroughly disappointed but managed to spot it just as we were about to leave the place. The setup was simple : a crispy bun sandwiching rocket, a grilled capsicum and a pan fried chorizo. The taste? Superb. Pan frying the chorizo released all its flavour and the bun is just the right tool to soak up the flavourful oil. </span></span></div>
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<a href="http://2.bp.blogspot.com/-qZHIMZscYMI/UPPWiKC6GFI/AAAAAAAABO4/E1DnlxpdHWs/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="456" src="http://2.bp.blogspot.com/-qZHIMZscYMI/UPPWiKC6GFI/AAAAAAAABO4/E1DnlxpdHWs/s640/photo.jpg" width="640" /></span></a></div>
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<span style="background-color: rgba(255, 255, 255, 0.00392157);"><b><u><span style="font-family: inherit;">Pierre Herme's Desserts</span></u></b></span></div>
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<span style="font-family: inherit;">Life is not the same anymore after tasting Pierre Herme's desserts. Touted as the Picasso of the pastry world, his every dessert is a masterpiece, this I concur. I had the Vanilla Tart and it was sublime. No mastication was require, every forkful just melted away on my tongue. Mmmm... definitely must try!</span></div>
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<a href="http://1.bp.blogspot.com/-9voxEG0PdPA/UPPUK8xinaI/AAAAAAAABOg/L115jYXHqYY/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="426" src="http://1.bp.blogspot.com/-9voxEG0PdPA/UPPUK8xinaI/AAAAAAAABOg/L115jYXHqYY/s640/photo.jpg" width="640" /></span></a></div>
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<b><u><span style="font-family: inherit;">Wagamama</span></u></b></div>
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<span style="font-family: inherit;">I am Asian and I need rice or noodles. You can wax lyrical all day about al dente pastas, super thin crusted piazzas, creamy risotto or tender, well marbled steaks and roasted potatoes but you know you're Asian when the craving for rice or noodles hits you hard on the 3rd or 4th day. We were so glad and thankful for some delicious Asian food in a land or potatoes and fish and chips. Wagamama is the place to go to satisfy your craving for some Asian dishes, I highly recommend their yakisoba! </span></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-92093978011063487002013-01-10T07:00:00.000+08:002013-01-10T07:00:02.872+08:00Kith Cafe : Your 'Getaway'<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-O2_H-hX_yU4/UO1hiGwgCvI/AAAAAAAABMw/HYsgtVf5GqQ/s1600/IMG_2955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif;"><img border="0" height="448" src="http://3.bp.blogspot.com/-O2_H-hX_yU4/UO1hiGwgCvI/AAAAAAAABMw/HYsgtVf5GqQ/s640/IMG_2955.jpg" width="640" /></span></a></div>
<span style="background-color: white; line-height: 24px;"><span style="font-family: Trebuchet MS, sans-serif;">School has just started and the stress is mounting already. If you're like me, looking to escape from the noise and stress of a city dweller... Well, it's simple, start your day with a good breakfast or a lazy brunch at Singapore's many little cafes. Nothing beats a good breakfast to give your day the extra boost you need!</span></span><br />
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<a href="http://3.bp.blogspot.com/-o4gGXPOplCQ/UO1hjanrO5I/AAAAAAAABM4/CGX8rWm520k/s1600/IMG_2957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif;"><img border="0" height="548" src="http://3.bp.blogspot.com/-o4gGXPOplCQ/UO1hjanrO5I/AAAAAAAABM4/CGX8rWm520k/s640/IMG_2957.jpg" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Kith Cafe at Park Mall's perfect for a little escape, the cafe's spacious and quiet. Food wise, I didn't go for much that day just simple toast and eggs. But I did like the atmosphere very much so I'll probably head back on an occasion to try out other stuff available on their menu. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b style="line-height: 17.733333587646484px;"><u>Kith Cafe</u></b><br style="line-height: 17.733333587646484px;" /><span style="line-height: 17.733333587646484px;">9 Penang Road</span><br style="line-height: 17.733333587646484px;" /><span style="line-height: 17.733333587646484px;">#01-01E Park Mall</span><br style="line-height: 17.733333587646484px;" /><span style="line-height: 17.733333587646484px;">Tel: 6338 8611</span><br style="line-height: 17.733333587646484px;" /><span style="line-height: 17.733333587646484px;">Open daily from 8am to 10pm</span><br style="line-height: 17.733333587646484px;" /><a href="http://kith.com.sg/" style="line-height: 17.733333587646484px;" target="_blank">Website: kith.com.sg</a></span></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com1tag:blogger.com,1999:blog-2447738008717412193.post-45069520675373915712013-01-04T08:26:00.002+08:002013-01-04T08:26:59.888+08:00Smitten Kitchen's Favourite Brownies Recipe : Simply Moreish!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_jkK09xQ4vo/UOYfzksikgI/AAAAAAAABMY/xEsFOes92cM/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="http://4.bp.blogspot.com/-_jkK09xQ4vo/UOYfzksikgI/AAAAAAAABMY/xEsFOes92cM/s640/photo.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #222222;">'Searching high and low for a cakey brownie?
Get yourself a chocolate cake then.' I was scouring the Internet for a good old
brownie recipe and visualizing how I would my brownies' texture to be like so I
would know the recipe I want. Yet looking at the first few pictures, it looked
to me that the brownies are too dense and I'm not particularly keen on eating
chocolate truffles so I went on to look for a recipe that have its brownies
more structure. Then I spotted some really cakey ones and I almost took them
when the line above hit me - I'm not looking for a chocolate cake but a
brownie, ain't I? So finally, I decided that I wanted a brownie with its chewy
and fudgey-ness just a little structure to differentiate it from a truffle or a
block of chocolate.</span><o:p></o:p></span></div>
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<span style="color: #222222;"><span style="font-family: Trebuchet MS, sans-serif;">So I went to my reliable friend, Mr Google and blogs such as
Smitten Kitchen, Dorie Greenspan, etc. So exceptionally pleased was I when I
read about Smitten Kitchen's various posts on brownies throughout her years of
blogging and most recently, her favourite one. This is because one thing I've
learned through blogging, home bakers who blog about their experiences with a
particular recipe have no iota of incentive to lie about the outcome and so
honestly they'll blog about it, in hope that it'll be a recommendation not a
condemnation. <o:p></o:p></span></span></div>
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<a href="http://1.bp.blogspot.com/-Rc2BCDCZd1c/UOYffv1sRFI/AAAAAAAABMg/pe6_kbcoCno/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="http://1.bp.blogspot.com/-Rc2BCDCZd1c/UOYffv1sRFI/AAAAAAAABMg/pe6_kbcoCno/s640/photo.jpg" width="640" /></a></div>
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<span style="color: #222222;"><span style="font-family: Trebuchet MS, sans-serif;">Deb's recipe is simple, ticks all boxes and exceeds
expectations. Is it that good? Yes it is. No fancy ingredients or tools needed,
just patience and love and after tasting it, you'll not regret doubling the
recipe. Good for thy tummy, not so for the waistline. Oops.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: Trebuchet MS, sans-serif;">The brownies have the deep chocolate flavour that we all desire
and expect of a brownie, the right amount of fudgey-ness, just a little too
sweet for the Asian palette. Here's your brownie recipe if you're looking for
one; Try it.<o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">My Favourite Brownies <o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">(Adapted From <a href="http://smittenkitchen.com/blog/2012/08/my-favorite-brownies/">Smitten Kitchen</a>)<o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Makes 1 8×8 pan of brownies which you can cut into 16
2-inch squares (shown above), 25 smaller squares, or 32 2×1-inch bites, which
is what I usually do.<o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">3 ounces (85 grams) unsweetened chocolate, roughly
chopped<o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">1 stick (4 ounces or 115 grams) unsalted butter, plus
extra for pan<o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">1 1/3 cups (265 grams) granulated sugar<o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">2 large eggs<o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon (5 ml) vanilla extract<o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
(about 2 grams)<o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">2/3 cup (85 grams) all-purpose flour<o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Heat oven to 350°F. Line an 8×8-inch square baking pan
with parchment, extending it up two sides, or foil. Butter the parchment or
foil or spray it with a nonstick cooking spray.<o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">In a medium heatproof bowl over gently simmering water,
melt chocolate and butter together until only a couple unmelted bits remain.
Off the heat, stir until smooth and fully melted. You can also do this in the
microwave in 30-second bursts, stirring between each. Whisk in sugar, then
eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible
spatula and scrape batter into prepared pan, spread until even. Bake for 25 to
30 minutes, or until a toothpick inserted into the center comes out
batter-free.<o:p></o:p></span></span></div>
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<span style="color: #222222; letter-spacing: 0.75pt; line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Let cool and cut into desired size. If you’re like me,
you will prefer these and all brownies, cold or even frozen. But I bet you’re
normal and will just eat them hot from the pan. If desired, dust the brownies
with powdered sugar before serving.</span></span><span style="font-family: "Trebuchet MS","sans-serif"; font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-30326224943059733932013-01-03T08:30:00.002+08:002013-01-03T08:30:59.695+08:00Dilmah High Tea Challenge : Bringing 'Tea' Back Into High Tea!<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-lKXrSipCBiE/UOTNVtgWv-I/AAAAAAAABLk/YRxDZzcQZbU/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="http://4.bp.blogspot.com/-lKXrSipCBiE/UOTNVtgWv-I/AAAAAAAABLk/YRxDZzcQZbU/s640/photo.jpg" width="640" /></a></div>
<span style="background-color: white; color: #222222; line-height: 24px;"><span style="font-family: Trebuchet MS, sans-serif;">It's late in the afternoon, feeling a little hungry yet not ravenous. What do you do? Have high tea of course! A perfect time for a little indulgence and talk time with your close ones. With the attractive high tea sets offered all over Singapore, it's hard not to notice that high tea have gained popularity amongst Singaporean these days. </span></span><br />
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<a href="http://4.bp.blogspot.com/-bUwnkl5qhN0/UOTMuvuii0I/AAAAAAAABLg/VkC62k7qTuI/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-bUwnkl5qhN0/UOTMuvuii0I/AAAAAAAABLg/VkC62k7qTuI/s640/photo.jpg" width="510" /></a></div>
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<a href="http://3.bp.blogspot.com/-8DUGY_HXg5o/UOTOUYfNfDI/AAAAAAAABLs/OAHRNU8WylI/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-8DUGY_HXg5o/UOTOUYfNfDI/AAAAAAAABLs/OAHRNU8WylI/s640/photo.jpg" width="448" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yes, with all the nice petite size delights, we have forgotten about the tea in high tea... Haven't we? The focus of high tea have shifted to the food now and the tea have taken a backseat. Well, this is what the High Tea challenge by Dilmah seeks to restore. Held annually, this prestigious challenge would test the skills of culinary teams and their creativity. The purpose of the challenge is clear : to emphasize the original purpose to high tea, the tea! And the challenge is simple : teams must pair different Dilmah teas with different high team food items and present their high tea sets to a team of judges.</span></div>
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<a href="http://1.bp.blogspot.com/-YkYJlVf8pRw/UOTNlsGFiYI/AAAAAAAABLo/7cySRqwRBDs/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="http://1.bp.blogspot.com/-YkYJlVf8pRw/UOTNlsGFiYI/AAAAAAAABLo/7cySRqwRBDs/s640/photo.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #222222;"><span style="line-height: 24px;">The High Tea Challenge was definitely an eye opener and I was honoured to be invited to this event to witness the different teams presenting their high tea sets. It's certainly a challenge to pair the various teas and it only comes through hardwork, experience and talent, no less. Now... for me to consider trying some of the tea-inspired recipes! </span></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #222222;"><span style="line-height: 24px;"><i>Thanks to Vibe Communication for the invitation!</i></span></span></span></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-60344745332239376462012-12-31T09:07:00.000+08:002012-12-31T09:07:29.203+08:002012's Best Posts : Downright Delicious<span style="font-family: Trebuchet MS, sans-serif;">2012 has been a rewarding year of eating, baking and blogging but right before we cross over to 2013, let us take a look back at some of the most delicious and mouthwatering recipes and reviews from this year, shall we?</span><br />
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<b><u><a href="http://nigeleats.blogspot.sg/2012/07/alfero-artisan-gelato-authentic-italian.html"><span style="font-family: Trebuchet MS, sans-serif;">Alfero Artisan Gelato</span></a></u></b><br />
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<a href="http://4.bp.blogspot.com/-Htlg_U_MCIk/T_D61S_aeHI/AAAAAAAAATs/EgYUe2CPmn8/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Htlg_U_MCIk/T_D61S_aeHI/AAAAAAAAATs/EgYUe2CPmn8/s640/photo.jpg" width="440" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Tucked away in a quiet corner of Macpherson's HDB estate, this is one hidden gem waiting to be discovered and savoured by those who truly seek to find the best or those who stumble upon it unexpectedly. 'Authentic' is the golden word here and with such a friendly boss around, recommending only the best at his shop, you might just be purchasing his gelato by the pints heh. Prices are absolutely reasonable and student friendly and there's also another branch at Marina Square, so head on down to try their gelato today! </span><br />
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<b><u><a href="http://nigeleats.blogspot.sg/2012/11/americas-test-kitchens-perfect-banana.html"><span style="font-family: Trebuchet MS, sans-serif;">America's Test Kitchen Perfect Banana Bread Recipe</span></a></u></b><br />
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<a href="http://4.bp.blogspot.com/-7MFmVn7gcbQ/UKGKUjiAtWI/AAAAAAAAA_w/tkT1s28TrSU/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="512" src="http://4.bp.blogspot.com/-7MFmVn7gcbQ/UKGKUjiAtWI/AAAAAAAAA_w/tkT1s28TrSU/s640/photo.jpg" width="640" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Moist and 100% banana flavour on the inside with a crackly top, this has got to be the best banana bread I've made so far. Having been trying to replicate the supermarket banana bread, I have always found mine to be losing out on the flavour score but this one is different, it has definitely got the flavour in it and is absolutely delicious. Give it a try today, you'll be a banana bread addict the next. Opps.</span><br />
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<b><u><a href="http://nigeleats.blogspot.sg/2012/07/obolo-112-katong-collection-patisserie.html"><span style="font-family: Trebuchet MS, sans-serif;">Obolo's 2012/2013 Patisserie Collection</span></a></u></b><br />
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<a href="http://3.bp.blogspot.com/-luUmVrUSXUY/UBR_ZrOk-aI/AAAAAAAAAd4/YC7F6DYwxWw/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="http://3.bp.blogspot.com/-luUmVrUSXUY/UBR_ZrOk-aI/AAAAAAAAAd4/YC7F6DYwxWw/s640/photo.jpg" width="410" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Chef Mac is friendly, approachable and certainly a good baker. His macarons and cakes for the 2012/2013 Patisserie Collection was mouthwatering and very, for the lack of a better word, delicious. His macaron flavours were unique and successful, I am sure all the effort he has spent coming up for the different creations are deeply appreciate by the sweet toothed people like us, right?</span><br />
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<b><u><a href="http://nigeleats.blogspot.sg/2012/09/belindas-traditional-pancakes-best.html"><span style="font-family: Trebuchet MS, sans-serif;">Belinda's Traditional Pancakes</span></a></u></b><br />
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<a href="http://3.bp.blogspot.com/-uTFN0aGl8gk/UEabBbtq96I/AAAAAAAAAvo/KJaMYj2YVZs/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="http://3.bp.blogspot.com/-uTFN0aGl8gk/UEabBbtq96I/AAAAAAAAAvo/KJaMYj2YVZs/s640/photo.jpg" width="520" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Walking into the hawker centre, you'll never sense that this pancake shop offers anything out of the ordinary or is famous for anything because there is seldom any queue... Until you take a closer look. They offer the one fo the best crispy pancakes and dare I say, best in Singapore. Go for the peanut one and you'll live (leave) with no regrets. Crispy, cheap and very very gratifying. Don't miss out on this must-eat pancake when you're in the vicinity of Teck Ghee!</span><br />
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<u><b><a href="http://nigeleats.blogspot.sg/2012/07/botan-japanese-restaurant.html"><span style="font-family: Trebuchet MS, sans-serif;">Botan Japanese Restaurant</span></a></b></u><br />
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<a href="http://4.bp.blogspot.com/-WDkLF-MN8JU/T_D7pIt1RLI/AAAAAAAAAT0/BTTUOeFxyBc/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="http://4.bp.blogspot.com/-WDkLF-MN8JU/T_D7pIt1RLI/AAAAAAAAAT0/BTTUOeFxyBc/s640/photo.jpg" width="524" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">Go for their Kaisen Don, go for their Kaisen Don, go for their Kaisen Don. Located in Far East Square, this was a good find for their delightful Kaisen Don. If you're a sashimi lover like me, you cannot go wrong with this. Prices are reasonable here too so don't need to worry, be nice to yourself, you can only afford to live once. (:</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Alrighty, that's all for year 2012! Thank you for sticking out with me through the rain and sunshine to read my posts and photos. I hope I've been doing my part well by telling you what's nice and what's not but ultimately you're the one to decide if it's truly delicious so keep eating and reading. May 2013 be another wonderful year of eating, baking and blogging!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">God bless,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Nigel </span>nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-64965739684157062372012-12-27T08:43:00.001+08:002012-12-27T08:43:21.014+08:00Top Things To Eat in Thailand : Don't Miss Out!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ujA0_Nah5vs/UNUunQC0lqI/AAAAAAAABJQ/7g0cqqpYXSA/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif;"><img border="0" height="432" src="http://1.bp.blogspot.com/-ujA0_Nah5vs/UNUunQC0lqI/AAAAAAAABJQ/7g0cqqpYXSA/s640/photo.jpg" width="640" /></span></a></div>
<span style="background-color: white; font-family: Trebuchet MS, sans-serif;">Thailand, the land of a thousand smiles, is one of the top choices for a short getaway to rejuvenate or shop till you drop. And if there one thing you should know before travelling to Thailand, it is not that they have cheap and good bargains to satisfy your shopping needs ; There is good food in every corner of the streets, alleys and buildings regardless of where you might be, you just have to keep a lookout for them - this is precisely why I have come up with this non-exhaustive list of top foods to try in Thailand then you can proudly declare to your peers that you've indeed travelled to Thailand because one hasn't made it to Thailand without trying their famous local dishes and snacks. </span><br />
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<a href="http://4.bp.blogspot.com/-pdYwDSdu_QM/UNUuNHWxiHI/AAAAAAAABJE/tKMAG-6ji8I/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Trebuchet MS, sans-serif;"><img border="0" height="452" src="http://4.bp.blogspot.com/-pdYwDSdu_QM/UNUuNHWxiHI/AAAAAAAABJE/tKMAG-6ji8I/s640/photo.jpg" width="640" /></span></a></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Crispy Pancake</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yes, the crispy pancakes are a must-try. Thailand is one of the top countries, street food wise, and this is one of my favourite street foods. Encased in a wafer-thin pancake shell is a generous dollop of raw meringue and coconut shreds. Perfect for a little indulgence any time.</span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Red Ruby</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A classic Thai dessert, this dessert boasts of crunchy chunks of water chestnuts encased in a soft and chewy starch coating sitting in a bowl of ice and sweet coconut milk. A wonderful dessert to conclude a sumptuous meal.</span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Mango and Sticky Rice</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">This one needs no further introduction. A very classic and famous Thai dessert that would pop up in one's head when you mention then words 'Thai desserts', it is one superb dessert that will find the fancy of many, especially when the Thai honey mangoes are in season. </span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Claypot Prawns and Glass Noodle </span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I love the simplicity of this dish and its flavours never seem to fail me. Fresh water shrimps and glass noodle cooked in a claypot, what's simpler than that? But don't be fooled, it's the sauce the glass noodle is cooked in that's the crux of this dish. It's savoury, rich and very flavoursome, it'll get you hooked and leave you wanting more. Mhmmmm.</span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Luk Chup</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Don't be tricked into thinking these cute little miniature fruits and vegetables are for ornamental purposes, they're a local speciality and are really quite tasty! They're actually made of mung bean paste and set with clear gelatin. You can find them at Siam Paragon, road side stalls or at the food court in shopping malls. </span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Tom Yum</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yet another timeless Thai dish, I personally have some reserves about it because Tom Yum is too spicy and sour for me. But YOLO (You Only Live Once) so try it when you travel to Thailand and who knows, you might grow to love it! You should know that two types of Tom Yum exist, in case you're wondering what's the difference while ordering at a local restaurant in Thailand. On one hand is the Tom Yum Khon, which, is Tom Yum with the addition of coconut milk in layman terms and on the other is Tom Yum Nam Sai is clear soup Tom Yum. That's Tom Yum, demystified.</span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Stewed Pork Trotter Rice</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ohhhh... I could sing a song, write a poem or dedicate a single blog post to this dish if it means I'm able to have another plate of it. Don't be fooled by its humble appearance or price tag and think that you cannot eat and feel good about it in Bangkok on a shoestring budget. This dish blew me away for a mere 55 baht ($2+). Simmering away in a pot of savoury, umami packed gravy, the pork trotter was so soft and tender. The intestine was an add-on for 10 baht only! I would make a return to Bangkok for this in a heartbeat. </span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Stir Fried Minced Pork with Chilli and Basil Leaf</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Stir fried minced pork with chilli and basil leaf is my all time favourite Thai dish, I would never fail to order this when I go to Thailand. This dish is packed with a fiery punch from the hot chilli and very flavoursome indeed. This coupled with a fried egg and rice, makes for a satisfying lunch anytime.</span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Suckling Pig</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">Take a trip down to the local Chinatown (Ya Wa Rat) area in Bangkok and have a taste of the best suckling pig. I know, it is readily available in Singapore too but with the cheaper </span><span style="background-color: white;">price tag - and the ticket to indulge more - who's complaining? I had the best dinner at Tang Jai Yoo (85-87 Soi Yaowaphanit, Yaowarat Rd., Samphanthawong, Bangkok 10100 Thailand)</span><span style="background-color: white;">, their seafood is amazing too, and strongly encourage you to try it yourself while you're touring the city of Bangkok.</span></span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Green Mango</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">They're great for salads or snacking. Green mangoes are easily spotted being sold at the road side stalls. Do go for those in kept in a container with ice. I find green mango taste best cold and it's more hygienic when </span><span style="color: #222222; font-family: inherit;">kept in an enclosed area.</span></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com2tag:blogger.com,1999:blog-2447738008717412193.post-85491480851063029082012-12-25T18:06:00.001+08:002012-12-26T10:48:10.323+08:00Merry Christmas! : It's The Season To Be Jolly!<br />
<img height="512" src="http://stevemelan.files.wordpress.com/2011/12/merry-christmas.jpg" width="640" /><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;">(Photo
Credits : Stevemelan)</span><o:p></o:p></span></div>
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</span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #262626;">Merry Christmas to all my faithful readers and
those who happen to chance upon this on Christmas Day! It's the season to be
joyful and of giving so, while you're enjoying yourselves with the feasts and
parties, please do think about the unfortunate and underprivileged. Let's not
waste any food and be a little more generous in our giving, shall we? </span><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #262626;">Wishing all of you a very blessed Christmas and you can start
pondering about your New Year's resolutions already! Have a great time bonding
over good food with the best company. Sometimes all people need is our time and
presence - that's something money can't never buy - so be sure to be there for
the ones you love.(:</span><span style="color: #262626;"><o:p></o:p></span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #262626;">Blessed Christmas,</span><span style="color: #262626;"><o:p></o:p></span></span></div>
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<span style="color: #262626;"><span style="font-family: Trebuchet MS, sans-serif;">Nigel Eats.</span></span><span style="color: #262626; font-size: 13.5pt;"><o:p></o:p></span></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-44016257071519481292012-12-24T09:44:00.000+08:002012-12-27T08:44:01.448+08:00Ebisboshi Shotengai Singapore : Delicious Dry Style Ramen<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-gPKuysoVpkQ/ULgFedbsiKI/AAAAAAAABGo/5tcoP_N-9YM/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-gPKuysoVpkQ/ULgFedbsiKI/AAAAAAAABGo/5tcoP_N-9YM/s640/photo.jpg" width="434" /></a></div>
<span style="background-color: white; color: #222222; font-family: Trebuchet MS, sans-serif; line-height: 24px;">This is my second time having a bowl of dry ramen. It intrigues me as ramen has build its image in my mind as a hot soupy bowl of noodle with a rich broth that is so good on rainy days; Dry ramen has not yet come across as 'delicious' to me. </span><br />
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<span style="background-color: white; color: #222222; line-height: 24px;">Till now.</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This bowl of Special Tsukemen by Chef Hideyuki Nakagawa is mouthwatering and there's a good reason he separates the broth from the noodles. The broth, on its own, is too salty for you to be drinking it by the spoonful but packed with flavour, a dip in the broth with a chopstick full of noodles is all you need to experience this bowl of ramen in its full glory. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Quality and taste goes hand in hand and the evidence is in this bowl of ramen. The fact that he hand makes his chashu, noodles and broth, deserves a special mention too as it goes to show that he's conscious about his cooking and the final product he serves up to his customers. </span></div>
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<span style="color: #222222;"><span style="font-family: Trebuchet MS, sans-serif; line-height: 24px;"><b><u>Ebisboshi Shotengai</u></b></span></span></div>
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<li class="uiListItem" style="border-width: 0px; display: block;"><span style="font-family: Trebuchet MS, sans-serif;">1, Kim Seng Promenade,</span></li>
<li class="uiListItem" style="border-width: 0px; display: block;"><span style="font-family: Trebuchet MS, sans-serif;"> Great World City, #01-22,</span></li>
<li class="uiListItem" style="border-width: 1px 0px 0px; display: block;"><span style="font-family: Trebuchet MS, sans-serif;">Singapore 237994</span></li>
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Operating Hours :<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1pt none windowtext; padding: 0in;"><o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1pt none windowtext; padding: 0in;">Sun - Thu:
11:30 - 22:00<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1pt none windowtext; padding: 0in;">Fri - Sat:
11:30 - 22:30<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; border: 1pt none windowtext; padding: 0in;">Eve of PH:
11:30 - 22:30<o:p></o:p></span></div>
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<li class="uiListItem" style="border-width: 1px 0px 0px; display: block;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Many thanks to Komars F&B group for the invite.</i></span></li>
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</span>nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-84996606024119683412012-11-30T09:39:00.001+08:002012-11-30T09:40:16.138+08:00 Icing Room's DIY Yule Log : Decorate And Call It Yours!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WGuUPrNhrCU/ULgEsNLVw9I/AAAAAAAABGc/Sjx-KdG0C5U/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="http://4.bp.blogspot.com/-WGuUPrNhrCU/ULgEsNLVw9I/AAAAAAAABGc/Sjx-KdG0C5U/s640/photo.jpg" width="640" /></a></div>
<span style="background-color: white; color: #222222; line-height: 24px;"><span style="font-family: inherit;">Every festive season calls for its own unique festive foods, and that includes Christmas. When I think of Christmas, thoughts of big thanksgiving family feasts will be first to come to my mind and what feast, or even a meal, is complete without desserts? I love Christmas fruitcakes, gingerbread cookies and Yule log cakes. Essentially it might just be another swiss roll but being so intricately designed with love and effort, it never fails to makes one go 'wow'.</span></span><br />
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<span style="font-family: inherit;">This Christmas, you're rushing to get the presents sorted out, the Christmas tree in the house lit up and the cookies out of the oven. Where's the time for a Yule log cake? Opps. Well, you no longer have to worry, for now you can have your very own Yule log cake, once you have decorated it! The Icing Room has recently launched their DIY Yule log cake offer this Christmas. At only $18.80 a set, you can choose either a chocolate or strawberry log cake base, fully frosted. You'll be provided with a couple of different coloured jellies and buttercream to pipe your designs and a few other decorative items such as the hearts in the photo above. </span></div>
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<a href="http://1.bp.blogspot.com/-C4udcI-VSK4/ULgFDFq8nqI/AAAAAAAABGg/9ohNFdr-fHY/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="554" src="http://1.bp.blogspot.com/-C4udcI-VSK4/ULgFDFq8nqI/AAAAAAAABGg/9ohNFdr-fHY/s640/photo.jpg" width="640" /></a></div>
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<span style="color: #222222;"><span style="line-height: 24px;">I decided to walk the minimalist route and go for a simple and elegant design instead of flooding my log cake with an array of patterns and items. There's beauty in simplicity, right? And voila, now this is Nigel's Yule log cake.(: You can choose to decorate it on the spot or bring it home, just let the person at the counter know.</span></span></div>
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<span style="color: #222222;"><span style="line-height: 24px;">To pump up the festive spirit, The Icing Room has also created a 'BEST DIY Yule log' contest on <a href="http://www.facebook.com/theicingroom/app_500301823324458?ref=ts" target="_blank">their facebook page</a>. Participants will stand to win attractive prizes such as an iPad mini and many more! So go down to any Icing Room outlets to get your own Yule log cakes and start decorating away now! You can find out more details at <a href="https://www.facebook.com/theicingroom" target="_blank">The Icing Room Facebook page</a>. Do help vote for my creation if you fancy it, thank you!</span></span></div>
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<strong style="background-color: #f1f1f1; border: 0px; color: #555555; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.78333282470703px; margin: 0px; padding: 0px; vertical-align: baseline;">Stand a chance to </strong><strong style="background-color: #f1f1f1; border: 0px; color: #555555; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.78333282470703px; margin: 0px; padding: 0px; vertical-align: baseline;">win $20 worth of <a href="http://www.theicingroom.com/" style="border: 0px; color: #0066cc; margin: 0px; outline: none; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank"><span style="border: 0px; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">The Icing Room</span></a> vouchers when you</strong><strong style="background-color: #f1f1f1; border: 0px; color: #555555; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 20.78333282470703px; margin: 0px; padding: 0px; vertical-align: baseline;"> “Like” <a href="https://www.facebook.com/theicingroom/app_500301823324458" style="border: 0px; color: #0066cc; margin: 0px; outline: none; padding: 0px; text-decoration: initial; vertical-align: baseline;" target="_blank">The Icing Room Facebook Page</a> and vote for my entry : <a href="http://www.facebook.com/theicingroom?v=app_500301823324458&app_data=entry_id%3D13261318%26gaReferrerOverride%3Dhttp%253A%252F%252Fwww.facebook.com%252F">Click Here</a></strong></div>
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<i>*Full Disclosure : All opinions, decorations and comments are solely mine only DIY Yule log set was sponsor by The Icing Room.</i></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com1tag:blogger.com,1999:blog-2447738008717412193.post-36809344604349913282012-11-26T08:00:00.000+08:002012-11-26T08:00:08.869+08:00Thien Kee Steamboat Restaurant : Hainanese Pork Chops and Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-HA3CRaMRQ1s/ULAnm24pksI/AAAAAAAABFI/N2dztmoRmlc/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-HA3CRaMRQ1s/ULAnm24pksI/AAAAAAAABFI/N2dztmoRmlc/s640/photo.jpg" width="428" /></a></div>
<span style="background-color: white; color: #222222; line-height: 24px;"><span style="font-family: inherit;">Everybody longs for something hot and soupy on a cold and wet rainy day, it warms the soul. Just imagine it snowing outside and there you are by the fireplace, sipping away on a mug of hot chocolate. Ahhh... And when better to have a steamboat than on days turned cold and gloomy from the bitter rain outside? </span></span><br />
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<span style="font-family: inherit;">Go for a change from the fiery and spicy Thai food at '<a href="http://nigeleats.blogspot.sg/2012/10/diandin-leluk-thai-restaurant.html" target="_blank">Little Thailand</a>' next door to a comforting pot of steamboat at ... However, one issue I must raise is the use of drastically watered down 'stock'. So much so that it tastes like plain water and only on cooking the ingredient will the 'stock' take on some flavor finally. This mustn't be one of the critique of a good steamboat isn't it? </span></div>
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<a href="http://3.bp.blogspot.com/-Su_-AvwONmo/ULAnwEM_O4I/AAAAAAAABFM/CwYTzF-u54c/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="http://3.bp.blogspot.com/-Su_-AvwONmo/ULAnwEM_O4I/AAAAAAAABFM/CwYTzF-u54c/s640/photo.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">The steamboat comes in a set prepared beforehand and you get the option of a $39 set or a $49 I think. We chose the $39 set which I felt was a little bit on the high side considering the amount of ingredients given.</span></div>
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<a href="http://3.bp.blogspot.com/-HRE7bwvJHjc/ULAnWTKEaFI/AAAAAAAABFE/M3XKllYJwOo/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-HRE7bwvJHjc/ULAnWTKEaFI/AAAAAAAABFE/M3XKllYJwOo/s640/photo.jpg" width="608" /></a></div>
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<span style="font-family: inherit;">Besides their steamboat, they are famous for their Hainanese chicken rice and Hainanese pork chop too. Which we did order as well as satay. Their chicken was wonderfully tender and packed with flavour. We ended up dumping the chicken juices to flavour our steamboat stock, just a little tip here because it works haha.</span></div>
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<a href="http://1.bp.blogspot.com/-Te6tCvlRnOo/ULAoDCwGP3I/AAAAAAAABFU/mZUHyoXTS_c/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="http://1.bp.blogspot.com/-Te6tCvlRnOo/ULAoDCwGP3I/AAAAAAAABFU/mZUHyoXTS_c/s640/photo.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">I haven't tasted a lot of Hainanese pork chop but this one's very decent, maybe above average even. A pork cutlet, thick crust, deep fried to a crisp, and topped with thick tomato sauce with a few slices of onion and peas. Old school and traditional, checked. Very little has changed over time I must say and this is how I like my old school Hainanese pork chop.</span></div>
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<a href="http://1.bp.blogspot.com/-01ssSK9iFwE/ULAn4rybjFI/AAAAAAAABFQ/hiKZ44gNyXM/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-01ssSK9iFwE/ULAn4rybjFI/AAAAAAAABFQ/hiKZ44gNyXM/s640/photo.jpg" width="470" /></a></div>
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<span style="font-family: inherit;">The satay was alright, nothing to shout about but something for you to much on while waiting for your steamboat to get to a boil. </span></div>
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<span style="font-family: inherit;">This restaurant is crowded, and have almost taken over the entire floor. Be prepared to wait during meal times and don't expect AAA rating cleanliness but enjoy your old school dinner that seeks to warm your soul and stop the clock.</span></div>
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<span style="font-family: inherit;"><span style="line-height: 28.950000762939453px;"><u>Thien Kee Steamboat Restaurant</u></span><br /><span style="line-height: 1.81em;">Golden Mile Tower</span><br /><span style="line-height: 1.81em;">6001 Beach Road #B1-20</span><br /><span style="line-height: 1.81em;">Tel: </span><span class="skype_pnh_container" dir="ltr" style="background-attachment: scroll !important; background-color: transparent !important; background-image: none !important; background-position: 0px 0px !important; border-collapse: separate !important; border: 0px none rgb(0, 0, 0) !important; bottom: auto !important; clear: none !important; clip: auto !important; cursor: pointer !important; direction: ltr !important; display: inline !important; float: none !important; font-weight: bold !important; height: 14px !important; left: auto !important; letter-spacing: 0px !important; line-height: 14px !important; list-style: disc outside none !important; margin: 0px !important; overflow: hidden !important; 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top: auto !important; vertical-align: baseline !important; width: auto !important; word-spacing: normal !important; z-index: 0 !important;">+65 6298 5891</span></span><span class="skype_pnh_right_span" style="background-attachment: scroll !important; background-color: transparent !important; background-image: url(chrome-extension://lifbcibllhkdhoafpjfnlhfpfgnpldfl/numbers_common_inactive_icon_set.gif) !important; background-position: -62px 0px !important; background-repeat: no-repeat no-repeat !important; border-collapse: separate !important; border: 0px none rgb(0, 0, 0) !important; bottom: auto !important; clear: none !important; clip: auto !important; cursor: pointer !important; direction: ltr !important; display: inline !important; float: none !important; height: 14px !important; left: auto !important; letter-spacing: 0px !important; list-style: disc outside none !important; margin: 0px !important; overflow: hidden !important; padding: 0px !important; page-break-after: auto !important; 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<span style="font-family: inherit;"><span style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; text-decoration: underline; vertical-align: baseline;">Opening Hours</span><br />Weekdays 10am – 10pm</span></div>
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nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-20701927721423429452012-11-25T07:30:00.000+08:002012-11-25T07:30:02.097+08:00The Perfect Pound Cake : All You Need Is The Cake Bible<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-aSrJIcj3X-s/ULAlzU-zdJI/AAAAAAAABEw/HxWJZichCBU/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="492" src="http://2.bp.blogspot.com/-aSrJIcj3X-s/ULAlzU-zdJI/AAAAAAAABEw/HxWJZichCBU/s640/photo.jpg" width="640" /></span></a></div>
<span style="background-color: white; color: #222222; line-height: 24px;"><span style="font-family: inherit;">The secret to obtaining a great recipe? Knowing where to look for it. Personally, while selecting baking books to buy or borrow from the library, I look out for the James Beard award sign on the book or basically names that have a good rapport or raved about by many, ie. Doris Greenspan, Julia Child, Heston Blumenthal, etc.</span></span><br />
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<a href="http://2.bp.blogspot.com/-GCcS6JaLeOM/ULAl92k0mVI/AAAAAAAABE0/OChQBHVdOZs/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="426" src="http://2.bp.blogspot.com/-GCcS6JaLeOM/ULAl92k0mVI/AAAAAAAABE0/OChQBHVdOZs/s640/photo.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">This perfect pound cake comes from the highly recommended 'The Cake Bible' and it did not fail me indeed. It came out of the oven with a really nice split and smelling very buttery. Mmmm. </span></div>
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<a href="http://4.bp.blogspot.com/-vQARpSRwqlU/ULAmJzE4NlI/AAAAAAAABE4/RLG-CMgOuhg/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="444" src="http://4.bp.blogspot.com/-vQARpSRwqlU/ULAmJzE4NlI/AAAAAAAABE4/RLG-CMgOuhg/s640/photo.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">I absolutely love the fine and tightly packed crumbs along with the most wonderful smell - butter. It reads in the description that its better than Sarah Lee's pound cake that we can get in the frozen section of our supermarkets and it's been a long time since I had a Sarah Lee's pound cake but I can tell you it really would be a worthy opponent!</span></div>
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<span style="font-family: inherit;"><strong style="margin: 0px; padding: 0px;"><span style="margin: 0px; padding: 0px; text-decoration: underline;">Perfect Pound Cake</span></strong><br style="margin: 0px; padding: 0px;" />(Adapted from <a href="http://www.amazon.com/Cake-Bible-Rose-Levy-Beranbaum/dp/product-description/0688044026" style="color: #4a1d56; margin: 0px; padding: 0px;">The Cake Bible</a> by Rose Levy Beranbaum)</span></div>
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<strong style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Ingredients</span></strong></div>
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<span style="font-family: inherit;">3 Tablespoons milk<br style="margin: 0px; padding: 0px;" />3 large eggs<br style="margin: 0px; padding: 0px;" />1 ½ teaspoons vanilla<br style="margin: 0px; padding: 0px;" />1 ½ cups sifted cake flour<br style="margin: 0px; padding: 0px;" />¾ cup sugar<br style="margin: 0px; padding: 0px;" />¾ teaspoon baking powder<br style="margin: 0px; padding: 0px;" />¼ teaspoon salt<br style="margin: 0px; padding: 0px;" />13 Tablespoons unsalted butter, softened</span></div>
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<strong style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Directions</span></strong></div>
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<span style="font-family: inherit;">Preheat your oven to 350 F. Butter an 8 inch by 4 by 2.5 inch loaf pan, or any six cup loaf or fluted tube pan.</span></div>
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<span style="font-family: inherit;">Lightly whisk together milk, eggs and vanilla in a medium bowl.</span></div>
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<span style="font-family: inherit;">Place dry ingredients in a large bowl and mix on low speed for 30 seconds, until blended. Add the butter and half the egg mixture, and mix until dry ingredients are moistened. On medium speed, beat for one minute. This will aerate and develop the cake’s structure. Scrape down sides.</span></div>
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<span style="font-family: inherit;">Add the remaining egg mixture in two batches, beating for 20 seconds between each addition. Scrape down sides.</span></div>
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<span style="font-family: inherit;">Pour batter into prepared pan. Smooth surface with a spatula. Bake for 55-65 minutes (35-45 minutes if baking in a fluted tube pan), until a wooden toothpick inserted into the center comes out clean. Let cake cool on a rack in the pan for 10 minuets before inverting onto a greased wire rack. If using a loaf pan, flip the cake over so the top is up.</span></div>
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nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com1tag:blogger.com,1999:blog-2447738008717412193.post-86070901371199804932012-11-24T11:42:00.000+08:002012-11-24T11:42:17.403+08:00Singapore Maps App : Find Your Direction<div>
<img alt="iPhone Screenshot 5" src="http://a1442.phobos.apple.com/us/r1000/115/Purple/v4/a6/b7/44/a6b74447-8149-9a6f-75c8-be2d988d139d/mzl.rwzdaovz.320x480-75.jpg" /></div>
<span style="background-color: white; color: #222222; font-family: MarkerFelt-Thin; font-size: 18px; line-height: 24px;">Feeling lost or want to know what's available nearby? Fear not, for now your worries are resolved with the newly launched street directory mobile app - Singapore Maps.</span><div style="background-color: white; color: #222222; font-family: MarkerFelt-Thin; font-size: 18px; line-height: 24px;">
<img alt="iPhone Screenshot 4" src="http://a1330.phobos.apple.com/us/r1000/078/Purple/v4/3e/31/26/3e3126fe-c8d7-3872-92c7-af0c5dc575b3/mzl.sixcgqnm.320x480-75.jpg" /></div>
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Almost everyone's holding on to a smart phone now and available in both iOS or android version, this app makes life very convenient for all of us indeed! I'm using the app personally and so I can vouch for its usefulness. You can find out about what's nearby you, whether us it petrol stations, food or more. And you can search for directions from a specific place to another specified locations too. Plus, you can now click on the bus stops on the map and it'll show you the bus arrival timings! Pretty cool multi-purpose app right? </div>
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<img alt="iPhone Screenshot 2" src="http://a1347.phobos.apple.com/us/r1000/089/Purple/v4/36/4b/28/364b2802-1e5a-81ae-7168-d8f875a151f9/mzl.zxeynynn.320x480-75.jpg" /></div>
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You can even download offline maps now! So try it now for yourself and life would be made easier. Download at : <a href="https://itunes.apple.com/sg/app/singapore-maps/id388128906?mt=8" target="_blank">iPhone users</a> or <a href="https://play.google.com/store/apps/details?id=streetdirectory.mobile&hl=en" target="_blank">Android users</a> </div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com1tag:blogger.com,1999:blog-2447738008717412193.post-21589214372128961892012-11-23T07:00:00.000+08:002012-11-23T07:00:05.663+08:00Delicious Choux Pastry : Pipe Your Own Durian and Cream Fillings!<br />
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<a href="http://4.bp.blogspot.com/-l9ZtDlhRac4/UK5FCSEBSdI/AAAAAAAABCo/KwWxaq9cZjw/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="426" src="http://4.bp.blogspot.com/-l9ZtDlhRac4/UK5FCSEBSdI/AAAAAAAABCo/KwWxaq9cZjw/s640/photo.jpg" width="640" /></span></a></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: inherit;"><span style="color: #222222; font-weight: normal; line-height: 24px;">If you asked me what's the most exciting part about baking, I would most definitely tell you it's the transformation part that happens in the oven! You can't deny the fact that it's so cool to watch your batter taking shape - rising up, spreading out or in this case, puffing up - and slowly turning the light golden brown that tells us the final product is almost ready. So what was in my oven this time round? Cream puffs.</span></span></span></div>
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<span style="font-family: inherit;"><a href="http://3.bp.blogspot.com/-itwK18Rcnwk/UK5EuoRiTFI/AAAAAAAABCk/Lg0O2zwPPR0/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="526" src="http://3.bp.blogspot.com/-itwK18Rcnwk/UK5EuoRiTFI/AAAAAAAABCk/Lg0O2zwPPR0/s640/photo.jpg" width="640" /></a></span></div>
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<span style="font-family: inherit;">Choux pastry are pretty tiring to make if you're hand beating it but oh so satisfying once you finish mixing it, piping it and then watch it puff up like a giant marshmallow in the oven. Haha.</span></div>
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<span style="font-family: inherit;">This recipe yielded a batch of crispy exterior and soft interior cream puffs that soften over time but the buttery fragrance lingered on. The best part about choux pastry? You can fill them with accordance to your preference. Pipe in some vanilla or chocolate cream if you would like to go down the traditional route or take a walk down the Asian lane and pamper yourself and whip up some Cat Mountain King durian pulp. Go 100% durian, if you're a durian aficionado like me but I never really understood the logic of mixing durian with cream to appeal to those who don't like durian. It only serves to deprive people of the full durian experience right?! </span></div>
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<span style="font-family: inherit;"><a href="http://3.bp.blogspot.com/-vE1ihVnzRvg/UK5FX9eWM5I/AAAAAAAABCs/k_yoj0_ijGM/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-vE1ihVnzRvg/UK5FX9eWM5I/AAAAAAAABCs/k_yoj0_ijGM/s640/photo.jpg" width="482" /></a></span></div>
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<span style="font-family: inherit;">These cream puffs truly are delicious with your favourite fillings piped in. I would test out pierre herme's recipe next time and the Japanese cream puff recipe that features a crispy cookie top.(:</span></div>
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<strong style="margin: 0px; padding: 0px;"><span style="font-family: inherit;"><u>Durian Puffs</u></span></strong></div>
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<span style="font-family: inherit;"><strong style="margin: 0px; padding: 0px;"></strong>(makes 12-15 puffs)</span></div>
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<strong style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Choux Pastry</span></strong></div>
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<span style="font-family: inherit;">(Adapted from missus C's reverie who adapted from <em style="margin: 0px; padding: 0px;">keiko ishida)</em></span></div>
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<span style="font-family: inherit;">75g pastry flour or top flour (I used all purpose flour), sifted<br style="margin: 0px; padding: 0px;" />75g water<br style="margin: 0px; padding: 0px;" />50g fresh milk<br style="margin: 0px; padding: 0px;" />50g unsalted butter<br style="margin: 0px; padding: 0px;" />2 egg yolks, lightly beaten, room temperature<br style="margin: 0px; padding: 0px;" />pinch of sugar<br style="margin: 0px; padding: 0px;" />pinch of salt<br style="margin: 0px; padding: 0px;" />drop of vanilla essence</span></div>
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<span style="font-family: inherit;">1. Preheat oven to 200C. Line baking tray with parchment paper.<br style="margin: 0px; padding: 0px;" />2. In a saucepan, bring water, milk, butter, sugar and salt to boil on medium heat, then immediately remove from heat.<br style="margin: 0px; padding: 0px;" />3. Using a wooden spoon, quickly stir in flour until combined and mixture comes together in a ball. Return to heat and cook, stirring constantly until the mixture leaves the side of the saucepan and a film forms at the bottom of the pan.<br style="margin: 0px; padding: 0px;" />4. Cool it down a little. Add egg one at a time, stirring until the egg has fully incorporated into the mixture before adding the next.<br style="margin: 0px; padding: 0px;" />5. Test if the batter is ready by scooping it up with a wooden spoon. The batter should hang down and form a smooth triangular shape.<br style="margin: 0px; padding: 0px;" />6. Pour batter into a pipping bag fitted with a 1 cm plain pipping tip. Pipe out 5 cm circles onto the line baking tray and gently smoothen out the peaks with a moistened finger. (A lazy way is to scoop it using a spoon instead of pipping)<br style="margin: 0px; padding: 0px;" />7. Bake for about 20 mins at 200C, then reduce the heat to 180C and continue to bake for another 15-20 mins. To check if they puffs are ready, give it a tap. It should produce a hollow sound.<br style="margin: 0px; padding: 0px;" />8. Once it’s ready, let it cool on a wire rack. Keep them in an air tight container to maintain freshness.</span></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com2tag:blogger.com,1999:blog-2447738008717412193.post-55111287111949212562012-11-22T07:00:00.000+08:002012-11-22T07:00:08.334+08:00Chef Lin's All-Star Lemon Meringue Pie : Discover Your Love For Lemon Curd!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-daZBpmVGLnw/UKyF2AFKunI/AAAAAAAABB0/asmWYhpkqF4/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="http://3.bp.blogspot.com/-daZBpmVGLnw/UKyF2AFKunI/AAAAAAAABB0/asmWYhpkqF4/s640/photo.jpg" width="640" /></a></div>
<span style="background-color: white; color: #222222; line-height: 24px;"><span style="font-family: inherit;">Sweet, tangy and creamy, there's something about lemon curd that gets to me. I love lemon curd, pour it into buttery tart shell and I'm yours. Okay, maybe not hahaha. I'm worth more than a lemon curd tart definitely but you get my point.</span></span><br />
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<span style="font-family: inherit;">I never knew my love for lemon curd tarts and I would be swooning over it after tasting Chef Lin's at a baking lesson at ToTT, courtesy of ToTT. It's a pretty straightforward and simple recipe, and I ditto with Chef Lin that serving them in bite size portions, as seen in the photo, is indeed better because you get just the right amount of lemon curd. Good things does come in small packages eh?(: </span></div>
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<a href="http://2.bp.blogspot.com/-e2srIDgPNtA/UKyFhCHfa0I/AAAAAAAABBs/LvYHUd-LVZw/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-e2srIDgPNtA/UKyFhCHfa0I/AAAAAAAABBs/LvYHUd-LVZw/s640/photo.jpg" width="490" /></a></div>
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<span style="color: #222222; font-family: inherit;"><span style="line-height: 24px;">I tested out the recipe myself a couple of weeks later and the tart shell came out exactly the way I have tasted it - buttery </span></span><span style="color: #222222;"><span style="line-height: 24px;">and</span></span><span style="color: #222222; font-family: inherit;"><span style="line-height: 24px;"> crumbly - just not as thin because I haven't got the hang of handling the pastry dough yet. </span></span><span style="color: #222222; font-family: inherit; line-height: 24px;">I hope you would grow to love lemon curd tarts as much as I do after trying out the recipes! </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b><u>Chef Lin's All Star Lemon Meringue Pie</u></b></span></div>
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<u>Tart Shell Dough</u><o:p></o:p></div>
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80g Icing Sugar<o:p></o:p></div>
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100g Cake Flour <o:p></o:p></div>
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100g Bread Flour
<o:p></o:p></div>
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80g Cold Butter, Diced<o:p></o:p></div>
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1 Whole Egg<o:p></o:p></div>
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1 tsp Vanilla Extract<o:p></o:p></div>
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<br /></div>
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<u>Lemon Curd</u><o:p></o:p></div>
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100ml Lemon Juice<o:p></o:p></div>
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45g Sugar<o:p></o:p></div>
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200g Whole Egg<o:p></o:p></div>
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45g Sugar<o:p></o:p></div>
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7g Corn Flour<o:p></o:p></div>
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165g Unsalted Butter, Room Temperature<o:p></o:p></div>
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Cream, as needed<o:p></o:p></div>
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<br /></div>
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<u>Meringue</u><o:p></o:p></div>
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100g Sugar<o:p></o:p></div>
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100g Egg White<o:p></o:p></div>
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<b><u>Method</u></b></div>
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1. Prepare the
workstation.<o:p></o:p></div>
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2. Scale the
ingredients.<o:p></o:p></div>
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3. Prepare the
Tart Shell Dough:<o:p></o:p></div>
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- Mix icing
sugar, cake flour, bread flour together.<o:p></o:p></div>
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- Cut cold
butter into the flour mixture.<o:p></o:p></div>
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- Work the
mixture between the palms to achieve a mealy texture.<o:p></o:p></div>
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- Add egg
and vanilla extract and mix until mixture becomes a ball.<o:p></o:p></div>
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4. Cover with
cling film and keep in chiller for minimum 20mins.<o:p></o:p></div>
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5. Prepare lemon
curd:<o:p></o:p></div>
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- Mix
together 45g sugar and corn flour before adding to eggs. Mix well.<o:p></o:p></div>
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- Bring
lemon juice and 45g sugar to boil.<o:p></o:p></div>
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- Temper 1/3
of the lemon juice with the egg mixture.<o:p></o:p></div>
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- Bring the
mixture back to the pot and cook like a custard.<o:p></o:p></div>
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- Mix in
butter till fully combined.<o:p></o:p></div>
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- Leave to
cool down in chiller.<o:p></o:p></div>
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- Add in
cream just before assembling.<o:p></o:p></div>
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6. Roll out the
dough to desired thickness (2mm).<o:p></o:p></div>
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7. Mould into
tartlet mould.<o:p></o:p></div>
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8. Bake in oven
at 180⁰C until golden brown, about 20mins.<o:p></o:p></div>
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9. Transfer to
grill and cool completely.<o:p></o:p></div>
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10. Fill with
lemon curd and top with meringue.<o:p></o:p></div>
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11. Serve
immediately.<o:p></o:p></div>
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<br /></div>
</div>
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<i>Thanks to ToTT for the opportunity to attend Chef Lin's class!</i></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-41756522032709771962012-11-21T07:30:00.000+08:002012-11-22T23:05:11.872+08:00GlucosCare Tea (Giveaway) : Sugar Blocker Herbal Tea!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3bFDopBHups/UKs3a1cLmjI/AAAAAAAABBA/algw5revGIo/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-3bFDopBHups/UKs3a1cLmjI/AAAAAAAABBA/algw5revGIo/s640/photo.jpg" width="524" /></a></div>
<span style="background-color: white; color: #222222; line-height: 24px;"><span style="font-family: inherit;">Not getting enough exercise yet finding it hard to resist carbohydrate laden meals? Now you can enjoy your meals minus the guilt with GlucosCare tea! </span></span><br />
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<span style="font-family: inherit;">This tea works efficiently to reduce sugar absorption, therefore your body doesn't get to store the excess sugar in your body, reducing weight gain. As most of us know, carbs is starch and our body converts it to simple sugars such as glucose to supply as with energy, simple and sound theory. Then comes the big question, because we have seen hundreds of advertisements on pills and products that promises weight loss yet don't deliver, does it truly work? Well this can be proven through a simple test. Simply take some sugar or a banana and taste some of it before consuming a few mouthful of the tea then return to taste the sugar and banana. You'll be amazed how much more bland it is to your tastebuds after consumption of the tea. So there's your proof.(: </span></div>
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<a href="http://3.bp.blogspot.com/-2uvKdxSIMdU/UKs3lcF30VI/AAAAAAAABBE/y7f2GpxKnvU/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-2uvKdxSIMdU/UKs3lcF30VI/AAAAAAAABBE/y7f2GpxKnvU/s640/photo.jpg" width="482" /></a></div>
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<span style="font-family: inherit;">GlucosCare tea was initially designed for diabetic patients to help to regulate their blood sugar levels in addition to their medication but now health conscious citizens like you and me can make use of it too. So go on and try it today. </span></div>
<div style="background-color: white; color: #222222; line-height: 24px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; line-height: 24px;">
<span style="font-family: inherit;"><span style="color: #222222;">To conclude this post, I have another giveaway for you all. Just email to </span><b style="color: #222222;">marinex@wenken.com</b><span style="color: #222222;"> with the subject title</span><b style="color: #222222;"> </b><b>"GlucosCare Tea~ Control your high sugar the natural way"</b>,<b style="color: #222222;"> </b><span style="color: #222222;">stating your name and mailing address and you'll get a free sample! Only available for the 1st 100 responses; limited to 1 sample set per household. </span></span></div>
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<span style="color: #222222;"><i>Thanks to GlucosCare for the sample received. </i></span><i style="background-color: transparent;"><span style="font-family: inherit;"><span style="color: #222222;">*Product is sponsored but honest views and comments are mine.</span></span></i></div>
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nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com2tag:blogger.com,1999:blog-2447738008717412193.post-65780080077556223772012-11-15T07:08:00.000+08:002012-11-21T20:39:57.820+08:00America's Test Kitchen's Ultimate Banana Bread : I've found 'it'!<br />
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<a href="http://1.bp.blogspot.com/-kf1e1oKGgq4/UKGKkON7ljI/AAAAAAAAA_4/6f6IU7bGBTM/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-kf1e1oKGgq4/UKGKkON7ljI/AAAAAAAAA_4/6f6IU7bGBTM/s640/photo.jpg" width="508" /></a></div>
<span style="background-color: white; color: #222222; line-height: 24px;"><span style="font-family: inherit;">You're here for the ultimate banana bread recipe because you think I'm holding on to one. While I'm writing this post on the ultimate banana bread recipe because I found it. So let's get on with it, shall we? </span></span><br />
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<span style="font-family: inherit;">You might be skeptical when you first read the 'ULTIMATE' banana bread recipe and likewise I was to but after watching the video and trying out the recipe personally, I'm sold. Tasting the moist banana bread with the crunchy caramelized crust, I reassured you that this IS the perfect banana recipe. </span></div>
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<a href="http://4.bp.blogspot.com/-7MFmVn7gcbQ/UKGKUjiAtWI/AAAAAAAAA_w/tkT1s28TrSU/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://4.bp.blogspot.com/-7MFmVn7gcbQ/UKGKUjiAtWI/AAAAAAAAA_w/tkT1s28TrSU/s640/photo.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">I have tried numerous banana bread recipe and somehow it doesn't compare to store bought one but this is the game changer. Be sure to use Malaysia bananas or local bananas instead of the Dole or Philippine bananas that seemingly tries to make up what they lack in flavour, in their looks; Don't judge a book by its cover. </span></div>
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<span style="font-family: inherit;">I strongly urge you to give this a try because this is a keeper for me and I know I'll be bake it again very soon!</span></div>
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<a href="http://2.bp.blogspot.com/-_1Wo9LZJGa0/UKGKcJXXnnI/AAAAAAAAA_0/t2ptZPfB_0o/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="http://2.bp.blogspot.com/-_1Wo9LZJGa0/UKGKcJXXnnI/AAAAAAAAA_0/t2ptZPfB_0o/s640/photo.jpg" width="640" /></a></div>
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<span style="font-family: inherit;"><b><u>America's Test Kitchen Ultimate Banana Bread Recipe</u></b></span></div>
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<span style="font-family: inherit;">(Adapted From <a href="http://food4wibowo.blogspot.sg/2011/01/americas-test-kitchen-ultimate-banana.html" target="_blank">Food4Wibowo</a>)</span></div>
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<span style="font-family: inherit;"><br /></span></div>
</div>
<br />
<b>Ingredients:</b><br />
1 3/4 cups unbleached all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon table salt<br />
6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)<br />
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly<br />
2 large eggs<br />
3/4 cup packed light brown sugar<br />
1 teaspoon vanilla extract<br />
1/2 cup walnuts, toasted and coarsely chopped (optional)<br />
2 teaspoons granulated sugar<br />
<br />
<b>Directions:</b><br />
Adjust oven rack to middle position and heat oven to 350 degrees.<br />
<br />
Spray 8 1⁄2 by 4 1⁄2-inch loaf pan with nonstick cooking spray.<br />
<br />
Whisk flour, baking soda, and salt together in large bowl.<br />
<br />
Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have 1⁄2 to 3⁄4 cup liquid).<br />
<br />
Transfer liquid to medium saucepan and cook over medium-high heat until reduced to 1⁄4 cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth.<br />
<br />
Whisk in butter, eggs, brown sugar, and vanilla. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan.<br />
<br />
Slice remaining banana diagonally into 1⁄4-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1 1⁄2-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.<br />
<br />
Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes.<br />
<br />
Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack.<br />
Serve warm or at room temperature.<br />
<br />
Note:<br />
<br />
Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe.<br />
<br />
This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer.<br />
<br />
Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar.<br />
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The test kitchen’s preferred loaf pan measures 8 1⁄2 by 4 1⁄2 inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe.<br />
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The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days.nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-11070456851786436862012-11-14T07:00:00.000+08:002012-11-21T20:40:09.985+08:00Easy White Bread : Baking Your First Loaf!<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-d8R1nflwL6s/UKGJq61q0_I/AAAAAAAAA_U/yBo7njNf7X0/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="http://3.bp.blogspot.com/-d8R1nflwL6s/UKGJq61q0_I/AAAAAAAAA_U/yBo7njNf7X0/s640/photo.jpg" width="640" /></a></div>
<span style="background-color: white; color: #222222; line-height: 24px;"><span style="font-family: inherit;">It rises up and then is punched down and left to rise again; It was kill and then resurrected and yet killed again; It brings life through its death. Sounds torturous yet noble isn't it? Well, it is your humble loaf of bread. </span></span><br />
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<span style="font-family: inherit;">Few things have gotten me so excited anymore. It was my first time baking with yeast because I'm always worried it will not come out well. Well, my loaf did rise, develop a little bit of flavour and came out of the oven looking so rustic and cool. I went gaga over it when it first came out. It was soooo cool, I must emphasis. Looking forward to more yeasty treats popping up on the dining table! This recipe is real simple and would be the perfect entry for beginners like me. But there isn't much flavour, I must admit, but it's a good start!</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b><u>Easy White Bread</u></b></span></div>
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<span style="font-family: inherit;">(Adapted from <a href="http://www.bbcgoodfood.com/recipes/2060/easy-white-bread" target="_blank">BBC GoodFood</a>)</span></div>
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<span style="color: #222222;"><span style="line-height: 24px;">500g strong white flour , plus extra for dusting</span></span></div>
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<span style="color: #222222;"><span style="line-height: 24px;">2 tsp salt</span></span></div>
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<span style="color: #222222;"><span style="line-height: 24px;">7g sachet fast-action yeast</span></span></div>
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<span style="color: #222222;"><span style="line-height: 24px;">3 tbsp olive oil</span></span></div>
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<span style="color: #222222;"><span style="line-height: 24px;">300ml water</span></span></div>
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<span style="color: #222222;"><span style="line-height: 24px;"><br /></span></span></div>
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<span style="color: #222222;"><span style="line-height: 24px;">Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.</span></span></div>
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<span style="color: #222222;"><span style="line-height: 24px;">Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.</span></span></div>
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<span style="color: #222222;"><span style="line-height: 24px;"><br /></span></span></div>
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<span style="color: #222222;"><span style="line-height: 24px;">Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.</span></span></div>
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nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-51452684116052429402012-11-13T08:04:00.001+08:002012-11-21T20:40:22.496+08:00OsteoSoy Tau Huay : Enriched Beancurd<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-COoeItOsOMo/UKGJGkQLfXI/AAAAAAAAA_I/sbeme6eaQ3o/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-COoeItOsOMo/UKGJGkQLfXI/AAAAAAAAA_I/sbeme6eaQ3o/s640/photo.jpg" width="394" /></a></div>
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<span style="color: #222222; line-height: 24px; text-align: start;"><span style="font-family: inherit;">Sorry to have kept you guys waiting so long for the next installment of my recipe on OsteoSoy and OsteoMilk! I'm back in action and today I bring to you, the Lao ban tau huay recipe! To be honest, now that I've tasted both Lao ban (after what seem like eternity) and 51 bean curd, I would go for the one with a short queue because they taste the same. At least to me, they do. </span></span><br />
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<span style="font-family: inherit;">This tau huay recipe yields tau huay very similar to what you would get form the original store so if you're in the mood to make some tau huay and surprise your family and friend, now you can! This is not only delicious but has added calcium from the OsteoSoy that I substituted with one of the soya bean powder in the original recipe, so you can have stronger bones from eating this tau huay.</span></div>
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<b><u>Best Chilled Beancurd Pudding Recipe</u></b></div>
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(Adapted from <a href="http://www.misstamchiak.com/2011/12/best-chilled-beancurd-pudding-recipe.html" target="_blank">MissTamChiak</a>)</div>
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<b><span style="font-family: inherit;">To make Soya Milk (6 regular bowls):</span></b></div>
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<span style="font-family: inherit;">120g of 'Polleney' Soya Bean Milk Powder</span></div>
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<span style="font-family: inherit;">60g of 'Unisoy' Soya Bean Milk Powder (Replace with 2 sachet of 26g OsteoSoy)</span></div>
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<span style="font-family: inherit;">1400ml of water</span></div>
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<b><span style="font-family: inherit;">Method:</span></b></div>
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<span style="font-family: inherit;">Stir everything together.</span></div>
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<b><span style="font-family: inherit;">To make beancurd pudding:</span></b></div>
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<span style="font-family: inherit;">1400ml of soya milk</span></div>
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<span style="font-family: inherit;">60g of 'Nestle' 'Coffeemate' coffee creamer</span></div>
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<span style="font-family: inherit;">60g of sugar to taste(not required if using carton-ed Soya Bean Milk)</span></div>
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<span style="font-family: inherit;">28g of Phoon Huat's instant jelly powder (<i>note: if the pudding is still too watery, increase it to 30-32g</i>)</span></div>
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<b><span style="font-family: inherit;">Method:</span></b></div>
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<span style="font-family: inherit;">1. Heat the soya milk in low heat till its hot. DO NOT BOIL.</span></div>
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<span style="font-family: inherit;">2. Stir in coffee creamer till it is fully dissolved.</span></div>
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<span style="font-family: inherit;">3. Stir in sugar till it is fully dissolved.</span></div>
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<span style="font-family: inherit;">4. Stir in instant jelly powder till it is fully dissolved.</span></div>
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<span style="font-family: inherit;">5. Sieve out the bubbles.</span></div>
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<span style="font-family: inherit;">6. Allow to cool down for 5 minutes</span></div>
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<span style="font-family: inherit;">7. Put in fridge for overnight. Enjoy!</span></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-49902113698986358302012-11-09T07:00:00.000+08:002012-11-21T20:40:34.509+08:00Dorie Greenspan's World Peace Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-YygQncjZntg/UJuwxFsp6RI/AAAAAAAAA9o/FSVxZjzUYo4/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="526" src="http://1.bp.blogspot.com/-YygQncjZntg/UJuwxFsp6RI/AAAAAAAAA9o/FSVxZjzUYo4/s640/photo.jpg" width="640" /></a></div>
<span style="background-color: white; line-height: 24px;"><span style="font-family: inherit;">Life hasn't been the same ever since my promotional exams and A levels Chinese ended while project work is nearing completion. For one, I've been baking more. So much more that I'm surprised what I've baked so far - bread and numerous cookies. Just short of pastries, which, will soon to be ticked off my baking list. </span></span><br />
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<span style="font-family: inherit;">These were the first cookies that came out from my oven once I was done with my exams. They require an overnight chill in the refrigerator but they're well worth the wait. </span></div>
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<span style="font-family: inherit;">These dark, very chocolatey and very delicious cookies are the famous World Peace Cookies by Dorie Greenspan. They're fantastic indeed, but I was hoping for slightly more crunch in it. My churchmates polished them off effortlessly and demanded for more. 'World Peace Cookies' huh? Just a word of caution, I would suggest following the amount of chocolate chips stated in the recipe or even reduce it by a little. I know, I know, they alway say there's no harm in putting more chocolate. Anyway who's there to judge you? But sometimes less is more and more is less. </span></div>
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<span style="font-family: inherit; line-height: 18px;"><span style="color: #222222;"><u><b>World Peace Cookies</b></u></span></span></div>
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<span style="font-family: inherit; line-height: 18px;"><span style="color: #222222;">(Adapted from <a href="http://www.amazon.com/gp/product/0767906810?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0767906810" target="_blank">Paris Sweets, Dorie Greenspan</a>)</span></span></div>
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<span style="font-family: inherit; letter-spacing: 1px; line-height: 14.5px;"><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">-1 1/4 cups all-purpose flour</span><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">-1/3 cup unsweetened cocoa powder</span><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">-1/2 tsp baking soda</span><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">-1 stick plus 3 tbsp (11 tbsp) unsalted butter, at room temperature</span><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">-2/3 cup (packed) light brown sugar</span><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">-1/4 cup sugar</span><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">-1/2 tsp fleur de sel (can sub 1/4 tsp fine sea salt)</span><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">-1 tsp vanilla extract</span><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">-5 oz. bittersweet chocolate, chopped into chips or a generous 3/4 cup mini chocolate chips</span><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><br /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">1. In a small bowl, sift together the flour, cocoa, and baking soda.</span></span><br />
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<span style="font-family: inherit; letter-spacing: 1px; line-height: 14.5px;"><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">2. In a stand mixer, or a hand mixer with a large bowl, beat butter on medium until creamy. Add both sugars, salt, and vanilla and beat for an additional 2 minutes.</span></span></div>
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<span style="font-family: inherit; letter-spacing: 1px; line-height: 14.5px;"><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">3. Turn off the mixer. Pour in the flour mixture, drape a kitchen towel over the stand mixer (to prevent a mess!), and pulse the mixer at low speed about 5 times (1 or 2 seconds each time). Pulse a few more times if there is lots of flour still on the surface of the dough. Work the dough as little as possible, it's okay if it's a little crumbly looking.</span></span></div>
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<span style="font-family: inherit; letter-spacing: 1px; line-height: 14.5px;"><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">4. Stir in the chocolate pieces, mixing just until combined.</span></span></div>
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<span style="font-family: inherit; letter-spacing: 1px; line-height: 14.5px;"><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">5. Place the dough on a work surface and divide in half. Work with one half at a time and shape the dough into logs (1 1/2 inches in diameter). Wrap the logs in plastic wrap and refrigerate for at least 3 hours (can refrigerate for up to 3 days or freeze for up to 2 months. If baking from frozen, don't defrost, just add 1 minute to baking time).</span></span></div>
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<span style="font-family: inherit; letter-spacing: 1px; line-height: 14.5px;"><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">6. To bake: preheat oven to 325F. Line 2 baking sheets with parchment paper or silicone mats.</span></span></div>
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<span style="font-family: inherit; letter-spacing: 1px; line-height: 14.5px;"><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">7. Using a sharp knife, slice logs into 1/2-inch thick rounds (they may crack a bit--just squeeze the pieces back together). Arrange the rounds on baking sheets with 1 inch between each.</span></span></div>
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<span style="font-family: inherit; letter-spacing: 1px; line-height: 14.5px;"><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">8. Bake the cookies one sheet at a time for 12 minutes (they won't look done). Transfer the baking sheet to a cooling rack and let the cookies rest until just warm, before serving or letting them reach room temperature.</span></span></div>
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<span style="font-family: inherit; letter-spacing: 1px; line-height: 14.5px;"><br style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;" /><span style="color: #222222; letter-spacing: normal; line-height: 18px; text-align: start;">*Cookies will keep at room temperature for up to 3 days or be frozen for 2 months</span></span></div>
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nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0tag:blogger.com,1999:blog-2447738008717412193.post-62383509166331790252012-10-21T08:18:00.001+08:002012-10-21T22:51:23.335+08:00Overnight Oats with OsteoMilk (Giveaway)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-X5OYRHA6SlY/UIKvdIv0C3I/AAAAAAAAA7Y/ZkR0dpXpDR8/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-X5OYRHA6SlY/UIKvdIv0C3I/AAAAAAAAA7Y/ZkR0dpXpDR8/s640/photo.jpg" width="434" /></a></div>
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OsteoMilk is fortified with calcium and added collagen, good for your complexion and your bones! OsteoMilk tastes like low-fat milk, lacking in the richness of full fat milk, with its reduced milk fat so you can enjoy this without too much worry on your waistline at all.</div>
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<a href="http://2.bp.blogspot.com/-nYolAT8MSt0/UIM-sk93TeI/AAAAAAAAA88/mkrsH9j0FRM/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-nYolAT8MSt0/UIM-sk93TeI/AAAAAAAAA88/mkrsH9j0FRM/s640/photo.jpg" width="490" /></a></div>
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Coming backing series of recipes, kickstarting off the 10 recipes, I have decided on Overnight Oats as this is a very simple recipe that everyone can try out in the comfort of their own home. This wouldn't take more than 5 minutes, I promise, and you'll have a hearty and healthy breakfast to start your day off on the right note the next day, so give this simple yet delicious breakfast idea a try!</div>
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<a href="http://4.bp.blogspot.com/-pA5yRezZKx4/UIM-fqW5FiI/AAAAAAAAA84/Di5L8YEol54/s1600/photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="http://4.bp.blogspot.com/-pA5yRezZKx4/UIM-fqW5FiI/AAAAAAAAA84/Di5L8YEol54/s640/photo.jpg" width="640" /></a></div>
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<u><b>Overnight Oats</b></u></div>
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200 g Rolled Oats</div>
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200 ml OsteoMilk (1 sachet dissolved in water)</div>
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1 tsp Vanilla Extract</div>
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Optional :</div>
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Pinch of cinnamon</div>
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1/2 tsp of orange zest</div>
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If desire :</div>
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1 banana</div>
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2 tsp honey</div>
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1 handful of berries</div>
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2 tbsp chopped nuts</div>
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1. Dissolve 1 sachet of OsteoMilk in 200ml of warm water*. </div>
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2. Get yourself a medium size container that can take 300ml of liquid, add oats, milk, vanilla extract and any optional flavourings. Mix well and store in fridge overnight.</div>
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3. Next day, the milk might seem to have spilt from the water, probably due to the collagen, don't worry just mix well and add in diced banana and honey or nuts or berries if desired. Enjoy your bowl of heart and bone healthy breakfast! </div>
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Giveaway</b></u>
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<span style="font-family: inherit;">Interested in tasting OsteoMilk & OsteoSoy yourself? They have kindly agreed to sponsor 1 set of OsteoSoy & OsteoMilk (1 per household) for the first 30 people who email to <span style="background-color: white;"><a href="mailto:marinex@wenken.com" target="_blank">marinex@wenken.com</a> with the email title </span><b style="background-color: white;">"OsteoMilk & OsteoSoy~ drinking to strong bone health & beauty!" </b><span style="background-color: white;">with your name and home address! </span></span></div>
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<i><span style="font-family: inherit;"><span style="background-color: white;">Thank you </span><span style="background-color: white; color: #222222;">MarinEx Pharmaceutical Pte Ltd. for the OsteoMilk & OsteoSoy received. *Products are sponsored but honest views and comments are mine.</span></span></i></div>
nigeleatshttp://www.blogger.com/profile/08254022601710404100noreply@blogger.com0