Desserts at Hooha Café

I am such a weakling when it comes to desserts, you name it chocolates ice-creams waffles all into one… not going to write much just feast your eyes at some of the desserts from Hooha Café.

For those interested to have a taste at some of their desserts, they are located at:-

Hooha Café Singapore
220 Pasir Panjang Road
Pasir Panjang Village
Singapore 118581

From my kitchen… Hongkong Noodles

I am not sure why it is called Hongkong Noodles, it could be that it originates from Hongkong or probably it’s a noodle dish well loved by the Chinese. Since small I love eating Hongkong Noodles. When mum’s not cooking, my Dad will always order it since the whole family loves it.

What is this dish all about? It’s just plainly vermicelli noodles cooked with seafood condiments such as prawns, squids and fishcakes. It either dry or another version where the noodles are cooked in thick gravy. And it’s a must to have it with some pickled green chillies.

HONGKONG NOODLES

Ingredients
300 gram vermicelli, blanched in hot water and drained
150 gram prawns
150 gram squid, remove the ink and cut as per desired
150 gram beef/ chicken, sliced thinly
100 gram chye sim, cut 3 inches in length
1 cup water
2 tablespoon oyster sauce
salt to taste
a dash of monosodium glutamate (optional)
oil for frying

Ingredients (ground)
2 big onions
10 cloves garlic
1 teaspoon pepper

Method
1. Heat some oil in a wok and saute ground ingredients until fragrant and cooked properly. Add in the oyster sauce, salt and MSG and stir well.




2. Add in beef/ chicken and squids as well as water. Let the meat and squids cooked well.








3. Add in the prawns, once cooked add in chye sim and mix well.








4. Lastly add in the vermicelli and stir well. Serve it with pickled green chillies.





Note: If you like the wet version of Hongkong Noodles, add in more water and oyster sauce and stir well. Garnish and serve while it’s hot.


PICKLED GREEN CHILLIES

10 green chillies
vinegar

Wash and drain the green chillies and cut it into thin round slices. Put it into a saucepan and pour enough vinegar to cover it. Cook it using slow heat and once the vinegar starts to boil and the green chillies have turn colour turn off the heat and it’s ready to be served with any noodle dish.

Question from MaR on Chawanmushi

I have shared this recipe sometime back at Cari.com and answering to MaR's question in which she does not know if the consistency should be thin or runny for the egg batter.

MaR upon adding the stock to the eggs the consistency will be thin; however upon steaming it the ending result should be firm, smooth and soft. Its best to steam it using slow heat and roughly about 12 minutes or so not to long or it will developed air bubbles and then your Chawanmushi will come out not so smooth and very ugly layers will appear. Hope my little explanation helps. And here’s the recipe that I have shared earlier.

CHAWAN MUSHI

Ingredients
3 eggs
2 ¾ cup chicken/ fish stock with a dash of soy sauce (need to be at room temperature)
shitake mushroom, chicken meat, fishcake, blanched
some chopped Chinese celery/ spring onion

Method
1. Beat eggs with fork gently, avoid beating it rigorously.
2. Add in the chicken/ fish stock bit by bit into the eggs and stir it well.
3. Get ready small container and fill it up with shitake mushroom, chicken meat, and fishcake. Pour the egg batter into the containers.
4. Preheat the steamer and using slow heat steam the chawanmushi for 12 minutes. Try to avoid steaming it too long or else you will not have a smooth texture.
5. Serve it while its hot garnish with some chopped chinese celery or spring onions.

Fusion Cooking and Chicken Wings in Spicy Tomato Sauce & Spinach Rice

Fusion cooking is the art of mixing ingredients and preparations styles from different countries and cultures into a unique dish of flavours. For the past few years, fusion cooking has been spreading across the globe. Here’s my first fusion recipe to be shared.

CHICKEN WINGS IN SPICY TOMATO SAUCE & SPINACH RICE

Ingredients
4 chicken wings, marinate in salt, pepper and corn flour
8 tablespoons dice canned tomato
2 tablespoons chilli sauce
½ teaspoon garlic paste
1 bay leaf
salt to taste
1 teaspoon chicken seasoning powder

For spinach rice
250 gram Risotto Spinach Rice
600 ml water

Method
1. Deep fry chicken wings. Set aside.
2. Saute garlic paste. Add diced canned tomato, chilli sauce, bay leaf, salt and chicken seasoning powder. Simmer for 10 mins. Set aside.
3. Boil the spinach rice with water. Serve rice with chicken wings and spicy tomato sauce.

Source: Manja Magazine on Fusion Dishes

Fish Head Laksa Noodles

A simple yet delicious meal to be tried.

FISH HEAD LAKSA NOODLES

Ingredients
1 big Garoupa fish, separate bone and fillet, keep the head separate
100 gram soy bean, soak in water
1500 ml water
6 slices of ginger
500 gram laksa noodle
300 gram chye sim
50 gram spring onion
White pepper and salt to taste
3 teaspoons light soy sauce
3 tablespoons cooking oil
200 ml full cream evaporated milk
5 red chillies sliced thinly and soak in 10 tablespoons light soy sauce

Method
1. To cook the soup, boil fish bones, soy beans and 3 slices of ginger in 1500ml water for about 30 minutes until the water has reduced to half the original amount.
2. Remove the bones. Add pepper, salt and light soy sauce to the soup. Boil for another 10 minutes.
3. Using another wok, stir fry remaining ginger for 5 minutes. Drain the soup and add the oil to the soup. Add full cream evaporated milk to the soup. Continue to boil for another 5 minutes on low heat.
4. Marinate the fish fillet and head in pepper and salt and deep fry until cooked.
5. Boil laksa noodle and chye sim till cooked. Serve noodle and chye sim with fish head and pour in the soup.
6. Garnish with spring onions and serve with sliced chillies in light soy sauce.

Source: Marigold Recipes

King of the Fruit and Durian Coil from 717 Trading

Known as the "King of Fruit," the durian is a tropical fruit rarely seen outside of Southeast Asia. The durian, named for an Indonesian word meaning "thorny," resembles an unripe coconut with spines covering its thick, green rind. Infamous for its strangely foul smell, the flesh of this fruit is nonetheless sweet and delicious.

Durians grow primarily in plantations in the jungles of Sumatra, Malaysia and Thailand. When ripe, they fall from tall, elm like trees, creating a hazard for anybody walking below. They can then be split open with a sharp knife or chisel. Inside, you’ll find the smooth flesh, or aril, in sections, like the meat of a walnut. Hidden in the flesh are five brown, inedible seeds. Once ripe, they rot very quickly, therefore it isn’t feasible to export them widely to Europe of the United States.


Be extra careful when selecting your durian, choose one that is ripe. The five segments of the rind should be slightly separated, so you could slide a knife in between them. Make sure to check the exterior for holes made by worm, squirrel or a former customer! Next you should shake the fruit gently, hoping that the interior of the seed pod moves slightly. Finally, smell the fruit. This will take practice, but it should not smell too wet or fetid, nor too mild and dry. A perfect durian might remind you of nuts, honey or custard.

Westerners frequently cite the unsavoury smell as a reason to avoid this delectable treat. But I still remember vividly when some of my overseas colleagues, American, British nor French – they dragged me all the way to Chinatown to ask me to choose durians for them. Indeed in the beginning they were trying to captivate the taste and smell but thereafter every visit to Singapore which always happens in the summer, may it be Durians itself, or Durian Puffs from Goodwood Hotel, Durian Roll from Angie The Choice and my latest discovery Durian Coil from 717 Trading.

Most connoisseurs enjoy durians raw. However, chefs incorporate it into cake, candy, pudding, ice cream, or any sweet, creamy dessert. Fermented durian serves as a tart sauce for shellfish.


Back to my foodhunt, I was shopping with my family the other day when I saw this food festival going on in a shopping mall. I was attracted at 717 Trading – Durian Coil. I ordered some of it for dessert back home and honestly it’s really good. There were two layers of durian flesh! May I repeat real durian flesh, the first layer being wrapped around soft sponge cake and the top part has lots of generous fillings of durian flesh. And it really taste durian not just durian extract. Really satisfy my tastebuds.

I used to like Durian Roll from Angie The Choice, I mean its available all year round and always bought it for my family and even my grandparents loved it. However, the difference in the Durian Roll, it seems to be mixed with some creamy stuff. The durian flesh is still very visible but the creamy stuff is what doubles the amount for the filling. That’s what I think. Still if you feel like having some durian dessert anytime all year round you can head to Angie The Choice.

Another favourite teatime in my office during the Durian season, its Durian Puffs from Goodwood Park Hotel. Normally its compliments from the stockbrokers. Its best eaten fresh out from the fridge and the taste of the soft durian puffs just melts down your throat not realising how many calories I have popped into my mouth. Its really yummy! Do you think Durian Madness is enough with just some Durian Puffs wait until you taste other perennial favourites and signature Durian Crumble, Durian Mousse Cake, Durian Roll, Durian Pudding, Durian Megapuff and its all filled with chunky morsels of pure D24 Durians!

If this is not enough, head to Goodwood Park Hotel – Durian Dessert Buffet at their Coffee Lounge, its still going on until 20 August 2006.

Rich Chocolate Moist Cake, contribution from Noor Hannah

Rich Chocolate Moist Cake the name of the recipe says it all. Many thanks to Sis Noor Hannah who have gladly allowed me to post this recipe here. This recipe has been posted earlier at Cari.com, Food and Recipes and many have taken their shots at making it. Conclusion, if you love chocolate cake that is moist and sinfully chocolate… then you should try this.

You can either bake or steam this cake. Steaming this cake will give you a much more moist cake. I did make this cake sometime back and it's really set the mark of a rich moist chocolate cake. Here's the recipe…

RICH CHOCOLATE MOIST CAKE
Contributed by: Noor Hannah

Ingredients
6 oz (170 gram) butter
14 oz (397 gram) caster sugar
3 eggs
7 oz (198 ml) cold water from the fridge

Ingredients A (to be mixed)
1 teaspoon NESCAFE coffee powder
1 teaspoon chocolate or coffee or orange or lemon paste / oil / emulco
1 teaspoon hot water
1 teaspoon vanilla essence

Ingredients B (sifted together)
8 oz (226 gram) high protein wheat flour/ plain flour
2 ¼ oz (64 gram) cocoa powder
1 ½ teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt

Method
1. Beat butter and caster sugar with electric mixer until light and fluffy.
2. Add eggs, one at a time beating well between additions.
3. Add in Ingredients A and mix well. Then add in Ingredients B to the mixture bit by bit and gradually fold in the batter in one direction using a wooden spoon/ spatula.
4. Add in cold water and fold in slowly until the batter is well mixed.
5. Pour the batter in a greased 9 inch square pan or 9 inch round pan and bake at 170 degree C for 50 – 60 minutes. You may also steam it for 1 ½ hour, make sure you cover the pan with aluminium foil.

Ingredients for Icing
1 can sweetened condensed milk
½ cup vegetable oil
1/3 cup cocoa powder
1 teaspoon vanilla essence
a pinch of salt

Method
1. Mix together condensed milk, cocoa powder and vegetable oil in a saucepan. Cook it on stove under moderate heat until it thickens.
2. Add in vanilla essence and salt.
3. Pour it on the already cooled cake and decorate it creatively your own way.

If you decide to bake the cake, here's the outcome of the cake. Picture courtesy of Chanel2004.


This is the cake which I used plain flour and steam it for 1 1/2 hour. After the cake has completely cooled down, I slice it up into two layers and used Misleha Style Chocolate Topping as its filling and to decorate the cake. Here's the recipe for the topping.




Misleha Style Chocolate Topping
Contributed by: Misleha

400 gram cooking chocolate, chopped coursely
300 ml whipped cream

Pour whipped cream into a saucepan and put on stove under slow heat. When small bubbles starts to appear at the side of the saucepan, add in the cooking chocolate. Mix well and let the mixture cool overnight. Then its ready to be used as topping.

You think you're having a bad day? Wait until you read this...

The continuation of my unsoulful ramblings…

Watcha looking at?

This hamster belongs to my cousin and she did wish to have it posted in this blog. I really find it cute with its eyes peeking over the cage, like so kepo (busybody)! Girls mind you, he might be peeking while you both are changing gaaa gaaa gaaaa… drools. I did not really catch the full story about this lucky hamster but guess this is the third generation hamster that she got! Hamsters really reproduce at such a fast rate. I did even ask my cousin a question such as how do you know if it’s male or female? She goes on explaining everything!! Very amusing indeed. I actually forgot what the name of this particular hamster is. All I remember while chatting with her the other day that one of her hamster name is Blackie. Why give Blackie as a name when it’s not black at all?? Should give them names of a celebrity instead, don’t you gals think it’s cool?


Hmmm.. Are you thinking what I am thinking? Same wavelength?


It’s really pictures that speak a thousand words. Why I said so? As we move on each and every single day of our life, I will always capture a photographic image in my brain. And what I could relate, the picture of the hamster is with my darling cousins. Their love and affection does not only apply to us human beings but even animals, such as their hamster. Don’t you think love is something that makes the world goes round?

My unsoulful ramblings…

There is so much to update here, unfortunately time really does not permits. I have been out of kitchen for a long time, except for makings some bread last weekend. My activities span so many areas that I don’t even know what to update. To keep it simple, I am only updating my foods journals here.

Cravings for so many things and most of the time I have been eating out. Gosh, it’s really a nice feeling not to be cooking; when smells just does not really goes inviting to my nose. What I like most I get to eat what I wish for now *grinning*. I am not thinking about the extra fats that I am going to put on, as long as I know it’s not the extreme case of being a couch potato. Being happy with your love ones and enjoying every single day of our life is most important. That goes without saying; family is the most precious treasure that God has given me.

Before anyone get bored reading my unsoulful ramblings, I caught up with Sunita, woohooo she is doing a really good job on all the photography stuffs. Salute you girl, I really like it very much!! Can’t imagine you on the floors and snapping the pictures away… what a sight – good position. Don’t work too hard, your wedding is coming soon *winks*. Elena has been having headaches with my writings, lots of mistakes – grammars, sentence structure. Oh dear, I just seems not to be able to focus these days and she has been like a nagging old woman early in the morning today. Big headache right buddy, with the dateline catching up. My promise girl, I will buck up whatever your wish is. I just sometimes do not have the drive or I just admit it that I am plain lazy nowadays, I just wish to have a layback situation – look, watch, smile and laugh. My mind is generating issues of different views now… top priority lists goes on.

I went to the bookstore today, and guess what I am more into reading children books, their developing years so many new things that I need to catch up than my old interest of peeking over the new recipe book in town. Hah! that’s something not new but someone had his eyebrow raised. Scared I might lose my Midas touch cooking in the kitchen? Hopefully not. Well, its not that I lost interest in cooking but I guess my brain had extra space for new stuffs to be added on. The kids also had their fun on selecting their books, even the smaller ones. Great looks like tonight everyone will be having their eyes on books.

Back on my food journals… I better note this down here in case I forget to update these topics later on, a reminder from Elena this morning. The pictures have been taken, its just I wish to write some simple articles on it before I post it in this blog. Here are some of my upcoming write-ups.

* Original Kampung Style Dishes from Hajah Maimunah
* Pastries, cakes from Indulge Pattisserie
* Murtabak from Singapore Zam Zam Restaurant
* Indian Rojak from CMK Restaurant
* Indian Vegetarian Fast Food Place at Komala Restaurant
* More updates about Indian sweets
* Satay from Beach Road Hawker Centre
* Daddy’s favourite drink – Homemade Soursop
* Cakes and Pastries from The Royals
* Curry Puffs from Old Chang Kee
* Durian Coil from 717 Trading
* Fruit Tarts

What else? I hope I did not forget anything, just had a quick browse on the pictures and looks like those are the ones that I should add to this blog. And not forgetting, I am going to add on also lots of recipes that I have tried before. It will be in between the topics that I need to write above.

That’s all, take care and may god bless all of you always…

Apple and Custard Muffins

A crumbly topping that hides lots of hidden treasures. Best eaten when it’s fresh out of the oven, together with your favourite beverages.

APPLE AND CUSTARD MUFFINS
Makes 12

Ingredients
90 gram butter, melted
2 cups (300 gram) self-raising flour
1 cup (150 gram) plain flour
½ teaspoon ground cinnamon
¾ cup (165 gram) caster sugar
1 egg, beaten lightly
1 cup (250 ml) milk
¼ cup (60 ml) packaged thick custard
½ cup (110 gram) canned pie apples
2 tablespoon brown sugar
½ teaspoon ground cinnamon, extra

Method
1. Preheat oven to 170 degree C. Grease 12-hole muffin pan, or line with paper patty cases.
2. Combined butter, flours, cinnamon, caster sugar, egg and milk in large bowl, stir until just combined.
3. Divide half the mixture among holes of prepared pan, make well in centre of each muffin, drop 1 level teaspoon of custard and 2 level teaspoon of apple into each well. Top with remaining muffin mixture sprinkle with combined brown sugar and extra cinnamon.
4. Bake muffin for about 25 minutes. Stand muffin in pan for a few minutes before turning onto wire rack.

Overnight Date and Muesli Muffins

A filling, classic, healthy muffin that is simple to prepare. Best eaten while it’s hot with a dollop of butter.

The batter is prepared in advance and left overnight, giving me the convenience to just heat up the oven and scoop the batter into the muffin pan and it’s ready in 30 minutes.

OVERNIGHT DATE AND MUESLI MUFFINS
Makes 12

Ingredients
1 ¼ cups (185 gram) plain flour
1 ¼ cups (160 gram) toasted muesli
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
½ cup (110 gram) firmly packed brown sugar
½ cup (30 gram) unprocessed bran
¾ cup (120 gram) coarsely chopped seedless dates
1 ½ cups (375 ml) buttermilk
½ cup (125 ml) vegetable oil
1 egg, beaten lightly

Method
1. Combine ingredients in a large bowl, stir until just combined. Cover, refrigerate overnight.
2. Preheat oven to 170 degree C. Grease 12-hole muffin pan.
3. Divide mixture among holes of prepared pan.
4. Bake muffins for 20 minutes. Stand muffins in pan for a few minutes before turning onto wire rack.

Choc Brownie Muffins

You name it chocolate, my favourite indulgence. Here comes a recipe that I have tried a couple of times and what I like about this muffin, is the moist centre and of course the taste of Nutella… just marvellous.

CHOC BROWNIE MUFFINS
Makes 12

Ingredients
2 cups (300 gram) self raising flour
1/3 cup (35 gram) cocoa powder
1/3 cup (75 gram) caster sugar
60 gram butter, melted
½ cup (95 gram) Choc Bits
½ cup (75 gram) pistachios, chopped coarsely
½ cup (165 gram) Nutella
1 egg, beaten lightly
¾ cup (180 ml) milk
½ cup (120 gram) sour cream

Method
1. Preheat oven to moderately hot 170 degree C. Grease 12 hole muffin pan.
2. Sift dry ingredients into large bowl, stir in the remaining ingredients making sure not to overmix the batter.
3. Divide mixture among holes of the prepared muffin pan.
4. Bake muffin for about 20 minutes. Stand muffins in pan for a few minutes before turning onto wire rack. Dust with sifted extra cocoa, if desired.

Note: Take care not to overcook these little indulgences – they should be slightly moist in the middle.

The Art of Baking Muffins

Muffins are quick and easy to make. A batch of fresh, aromatic muffins can be prepared, baked and served well within an hour.

The basic muffin-making technique is simple. Wet ingredients are mixed in one bowl and dry ingredients in another so as to evenly distribute the leavening. Some oil or melted butter is added to achieve the coarse, crumbly texture typical of most muffins. In some muffin recipes the butter and sugar are creamed for a finer texture. Adding liquids such as buttermilk, yoghurt, molasses and citrus juices also adds moisture and tenderness. Grains and brans are soaked and softened in liquid before being added to the batter.

Liquid and dry ingredients are combined just until the batter holds together; mixing should take no more than 15 seconds. Lumps and clumps are natural. The less the batter is handled the better. An overbeated muffin is tough, flat and overrun with tunnels. I like to mix my batter by hand because I can exercise better control over it. There is less risk of overmixing compared with using a food processor, which tends to run too fast.

Use all-purpose flour except when a recipe specifies otherwise. Pastry and cake flour produce muffins that are too soft to hold their shape. The classic formula for a tender muffin is two parts flour to one part liquid.

Fill muffin cups about three-quarter full for thin batter. For thick batter fill the muffin cups to the rim. Use a small ladle, large spoon or ice-cream scoop to fill the cups. Take heed; insufficient batter, or oven heat that is too low, can result in flat muffins. Too much batter on the other hand will cause the batter to spill over during baking and you may end up with lopsided muffins.

Muffin batter made only with baking powder can be mixed and kept in the refrigerator for up to three days. After the leavening and flour break down.

Muffins should be baked in the centre of a preheated oven. Baking them on the lower rack browns the bottom too much and baking them on the higher rack cooks the tops too quickly. The middle rack is your best choice for an evenly baked muffin.

Muffins are done when the tops are domed and dry to the touch and the sides have pulled away from the pan slightly. Alternatively, if a tester inserted in the centre of a muffin comes away clean, it is cooked. Muffins are best eaten the day they are baked, but they also freeze well.

The variety of muffins to choose from is staggering. They can be either sweet or savoury and you can take your pick of ingredients: bran, oats, blueberries, carrots, apples, bananas, yoghurt, chocolate or cheese. Grated cheddar has always been a favourite ingredient of mine in scones, cookies, bread and muffins. My kids love it as well.

Venezia™ Gelato Italiano and Warm Chocolate Ooze Cake

I was craving for some gelato the other day. Out with my cousin Hanna, I pulled her along to satisfy my cravings. We ended up at Venezia™ Gelato Italiano. Looking at all the different flavours left me confused of what to have. We ordered our drinks first; Hanna had her Root Bear with Butterscotch gelato. Not a really nice combination according to her, and myself Sprite with Mint Choc gelato… goes without saying my choice of flavours goes well down my throat.



I was contemplating to order a few flavours of gelato and shared it with Hanna when something else stirred my tastebud. Yes, I have weakness for chocolates and my good friends Elena and Sunita can vow for that. You name it, dark bitter chocolates are my favourites compare to the milky ones. And I happily ordered Warm Chocolate Ooze Cake that comes together with our choice of gelato. I give this dessert a rating of 5 out of 5 stars!! Must try if you head for Venezia™ Gelato Italiano.



“What is Gelato” and “Where does it originate from”?

Gelato is the Italian word for ice cream. It is distinctively different from the ordinary frozen dairy desserts that we are accustomed to. Gelato contains substantially less fat than American ice cream; it is frozen in a way that allows for much less product air build-up (referred to as overrun), and is served at a slightly higher temperature. Due to this, it tends to release much richer flavour tones than what we are used to tasting in the traditional ice cream parlor.

As old country tradition would have it, Gelato exalts the simple yet sumptuous characteristics of natural ingredients, from wholesome milk to fresh fruits to the best selection of nuts and dried fruits. It is warm to the eyes, cool to the palate and refreshing to all the senses. Most important, it is a high quality gourmet product, and it’s poised to become the next trend in frozen desserts.

The good news is that gelato has significantly less butterfat than ice cream typical 18 and 26 percent. However, less fat does not mean less taste. With the lower butterfat content, gelato is less solidly frozen than ice cream and melts in your mouth faster; hence we get to taste gelato’s full flavour immediately.

An Italian tradition

According to historians, gelato has very ancient origins. It is believed that the Arabs brought what came to be known as sorbetto to Sicily; but gelato is said to have been first created by Bernardo Buontalenti for the court of Francesco de’ Medici in 1565. The Greeks and the Turks were also known for preparing lemon-based mixtures that resembled sorbetto (sherbets). Sherbets were thought to have a beneficial effect on the nervous and digestive systems, and were usually served between main courses, more precisely after the first few meat and fish dishes at the sumptuous banquets of the 18th and 19th century. It was only later that richer ingredients such as egg yolks, sugar, milk and cream began to be used to make what is now known as gelati alla crema (ice cream). Gelato is classified according to the ingredients used in making them.

Warm Chocolate Ooze Cake – Must Order!!!


Our sinful dessert, I really like the combination of the soft chocolate cake and the best part is the filling and my choice of gelato, Gianduia… yummy. According to the lady owner at Venezia™, its home-made… No wonder its so good!! I am going to try to incorporate this oozing chocolate filling into my upcoming next cupcakes project. It will sure taste double sinful with the frosting.


Check out July and August Specials from Venezia™ Gelato Italiano


Their locations: -

Guthrie House #01-01
Koven Heartland Mall #01-07
Marina Square #02-23
Ngee Ann City Takashimaya #B2-08-7
Tiong Bahru Plaza #B1-06
Singapore Art Musuem #01-02

Singapore Food Festival and Crunchy Chicken Wraps

I was doing my grocery shopping the other day when I saw some tortilla wraps. At that time, I was already imagining to fix up some delicious chicken filling with loads of vegetables topped up with mayonnaise and have it all wrap in tortillas. Yummy. However, I did not get a chance to prepare it. Been eating out lately. My cravings for the local foods in Singapore, I just can’t resist the temptations.

Another news, I hope it’s not too late. I was catching up with Sunita over the phone earlier and she was telling me that the Singapore Food Festival is going on from 1 July – 31 July. I have missed most of the food events. However, its not too late, Wedding Feast on the Bay will be on from this Friday 28 July to 30 July at Marina Square and Millenia Walk. For more information, head to Singapore Food Festival. Not forgetting the website also features Singapore’s 10 Must Try Dishes which includes Bak Kut Teh, Fried Carrot Cake, Char Kuay Teow, Chilli Crab, Curry Fish Head, Hainanese Chicken Rice, Pepper Crab, Rojak, Roti Prata, Satay and not forgetting Laksa. And here’s the Crunchy Chicken Wrap recipe.

CRUNCHY CHICKEN WRAPS
Serves 4

Ingredients
500 gram chicken tenderloins
¼ cup plain flour
1 egg, lightly beaten
1 tablespoon milk
1 cup packaged breadcrumbs
1 teaspoon chicken salt
2 tablespoon oil
4 butter lettuce leaves, torn
2 small egg tomatoes, sliced
4 pieces lavash bread
½ cup mayonnaise
1 tablespoon sweet chilli sauce

Method
1. Toss chicken in flour, shake away excess flour. Dip chicken into combined egg and milk, then into combined crumbs and salt. Place in a single layer onto an oven tray. Cover and refrigerate for 30 minutes.
2. Heat oil in a large pan. Add chicken, in batches and cook until browned all over and tender. Drain on absorbent paper.
3. Arrange a quarter of the lettuce and tomatoes down one short side of each piece of lavash bread; top evenly with the chicken. Roll up to enclose the filling.
4. Cut in half; serve with combined mayonnaise and sauce.

Reference: Woman’s Day Magazine July 2003

Something caught my eyes, more recipes…

I was catching up with my cousin, Hanna. She brought a folder of her stuffs, not knowing that it has caught my eyes when one of the folder that she got contained some recipes articles backdated 2003. Hanna did not even realised that she had those recipes in her folders among other stuffs! Happily she had it passed over to me and its another addition to my library of recipes. Thanks Hanna.

After scrutinizing the recipes, ingredients, methods, I am sharing these recipes which are mostly from Woman’s Day Magazine. When time permits, I will give it a shot from my kitchen.


CHOCOLATE PECAN SLICE

Ingredients
1 packet (250 gram) plain sweet biscuits, roughly chopped
150 gram butter, melted
cocoa powder to decorate

Filling
3 eggs
1 cup light corn syrup
1 cup caster sugar
2 teaspoons vanilla essence
¼ cup plain flour
2 cups pecan nuts, toasted and finely chopped

Chocolate Topping
300 gram milk chocolate, chopped
1/3 cup thickened cream

Method
1. Grease a 20cm x 30cm laminton pan; line base and two long opposite sides with baking paper, extending paper 5cm above edges of pan.
2. Process biscuits until finely crushed. Add butter; process until combined. Press mixture evenly over base of prepared pan. Refrigerate while preparing Filling.
3. Filling. Combine eggs, corn syrup, sugar and vanilla essence in a large bowl. Add flour and nuts; mix until just combined.
4. Pour Filling over biscuit based in pan.
5. Cook in a moderately slow oven, 160 degree C, for about 45 minutes, or until filling is set; cool.
6. Chocolate Topping. Place chocolate and cream in a pan; stir over low heat until smooth.
7. Pour Chocolate Topping over slice in pan, refrigerate until set.
8. Serve slice cut into triangles; dust with cocoa power.

TIPS: Store slices in an airtight container in the fridge.

Reference: Woman’s Day Magazine June 2003

My food hunts on Japanese foods…

Takoyaki (Octopus Balls)

My cousin had a craving for Takoyaki (Octopus Balls). We headed for Banquet Foodcourt at Jurong Point Shopping Mall to satisfy our sinful temptation. What I like about the Takoyaki sold here was because they give generous amount of mayonnaise and okonomiyaki sauce… lots of it being poured over the Takoyaki and topped up with bonito flakes. They even had various fillings such as octopus, chicken or prawn. Pick your own choice. Let’s track back the history of Takoyaki, all the way from Japan….

The article below is extracted from NIPPONIA

Takoyaki is a fast food snack sold in shops and sidewalk stalls. To make Takoyaki (octopus balls), first you make a batter of water, soup stock, flour, egg and seasonings. Next, you pour the batter into a hot griddle. Then, you drop small pieces of octopus, green onion, ginger and crispy tempura coating into the hot batter. Serious Takoyaki makers will try for a special flavour, using their own original recipes for the batter and the sauce that goes on top.

To shape the Takoyaki into balls, you need a special griddle with rows of round hollows. After the mixture starts cooking in the hot hollows, you use a metal pick to quickly flip the pieces around until they are all perfectly round balls. Takoyaki griddles are generally made of cast iron. Griddles used by professionals comes with a gas burner, but you can buy a small stovetop version for home cooking.

Takoyaki was invented by Endo Tomekichi. Endo founded a Takoyaki shop called Aizu-ya in Osaka, but in the early days, he operated out of a sidewalk stall and used a different recipe, dropping small pieces of meat and konnyaku (devil’s tongue) into the batter. In 1935, he started using octopus instead, and added a flavouring to the batter. The new food caught on quickly, and before long, it spread from Osaka to every part of Japan.

In Osaka’s Sennichi-mae district, you’ll find shop after shop selling cooking utensils and other kitchen items. The shops stretch for 160 meters along both sides of the street. One of them, Yamashita Hardware, sells about 1,500 Takoyaki griddles every year for home cooking. Takoyaki griddles for the home started selling around 1963, and have been a big hit since 1975. It is said that every home in Osaka has one. Osaka people eat Takoyaki in shops and sidewalk stalls, or buy it to eat elsewhere, but they may prefer to make it at home because it’s fun to cook and they can change the flavour any way they like.

Written by Fukushima Emi
Photos by Kawada Massahiro


Uzumaki Japanese Favourite Ice-cream


Another food hunt, we had Uzumaki Japanese Favourite Ice-cream last Saturday. It is located at the basement of Parco Bugis Junction (Singapore). The hot weather really anticipated me and darling cousins to cool down our throat. There are various flavours to choose from such as Green Tea, Black Sesame, Wasabi, Red Beans, Chocolate & Chips and Blueberry. I decided on Wasabi and my cousin had Blueberry.

It was fun to see the man prepare it, he will take a tub of ice-cream from the freezer had it installed at the machine and out come the ice-cream being swirled around our selected cones. The Wasabi flavour had pieces of seaweeds topped on it and the Blueberry unfortunately came just plain like that, but the taste was still marvellous.

The price ranged from S$3.50 for the Blueberry to S$4 for the Wasabi. We were given a coupon card for our purchases in which our 5th purchase will entitled us for S$2.80 and our 10th purchase entitled us for Buy 1 and get 1 Free. Will pass on the coupon to my other cousins and let them make their purchases. Not forgetting, the coupon has this – “The Best Green Tea Ice-Cream in the World made from the Highest Quality Matcha Leaves in the Hills of Japan.”

Check out Uzumaki Japanese Favourite Ice-Cream for franchise opportunities.


Ramen Ten – Halal Japanese Restaurant

I went to Ramen Ten, a Halal Japanese Restaurant with my cousin Hanna. Unfortunately, we did not have the opportunity to snap pictures of the foods that we had ordered. We forgot all about our cameras, too eager to rush for the Great Singapore Sale! The restaurant is located at 14 Scotts Road #01-22 Far East Plaza. Our visit there was welcomed with “Dozoo Ohairi Kudasai” from their staffs clad in red tops and white bottoms. The ambience was really hip, nice and cheerful with Japanese songs on its background.

A quick glance over their menu, they had various ramen selections from the fried ones, to the soupy ones, from mild flavour to even extra spicy which only cost $10. Their various bento selection costs S$16 and not forgetting handmade sushi. My cousin Hanna ordered her Chicken Teriyaki Ramen and myself Chicken Teriyaki Don and we had Fried Gyoza as our side dishes. I was a bit disappointed because I was looking forward to have Ugani Bento, however I just could not see any Unagi on their menu and even Tempura Udon was not there.

However, I should say the foods that we ordered was really so appetizing and tasty. It was even appealing to the eyes and we were happy with our meals. Oishiiiiiiii!


Oishi! Japanese Pizza

Oishi! Japanese Pizza is Halal and was recommended by my cousin. Their menu spans from 10 varieties of Teriyaki Chicken Pizza, Wasabi Seafood, Unagi & Leek, Green Tea Chicken and many more. Do check out their other side dishes to have it along with your pizza orders. Please take note that the delivery services are only for selected areas.


How a Japanese revolutionised the humble Italian pizza

In 1930, Jun Ogata set sail from his hometown of Tokyo to explore the world. The young adventurous man that he was, he wanted to experience the diverse cultures of both the east and the west.

Over a period of 10 years, Jun had travelled throughout Asia, the Middle East, America and parts of Europe. To support his adventures, he did many different jobs in these countries. In Italy, he worked in a pizza shop and learned to make classic Italian pizzas. One day, a lovely Japanese lady, came by to his shop and ordered pizzas. Jun was mesmorised. Little did he expect to see a Japanese lady in Italy and to top it all, she was very beautiful!

Her name was Emiko and she was in Italy to study the Italian language. Jun made her the most delicious pizzas and won her heart over. They fell in love, got married and continued to live in Italy for many years, before returning to Japan in the 70's.

A grandfather by then, Jun would reminisce his wonderful days in Italy. He would tell stories to his lovely grandchildren, Eiichiro and Akemi, of how he had met their grandmother through a humble pizza. One day, he decided to make Eiichiro and Akemi a pizza. However, instead of using the classic Italian toppings, he decided to use Japanese sauces and ingredients. He added teriyaki chicken, sesame seeds, seaweed and bonito flakes. When the pizza was ready, he waited eagerly for their reaction. The first words that came out of their mouths was, "Oishi!". Jun thought to himself, " Hm, Oishi Pizza!". He began putting all kinds of wonderful Japanese toppings on pizzas and shared them with his friends. They loved the delicious taste! Jun opened the first Oishi Pizza outlet not long after and long queues would form, for a slice of the sensational taste. Today, Oishi Pizza continues to be one of Japan's favourite. Try some today and soon, you will also be saying "Oishi!".

The above article and pictures was extracted from Oishi! Japanese Pizza

Pasta and Tuna Salad – A two thumbs up recipe…

This recipe originated from Sis NoorMasri of Cari.com Food and Recipes. I have modified her recipe to suit my own taste. Sis NoorMasri original recipe uses chicken breast that has been marinated with black pepper and salt and then grilled in the oven for 30 minutes. Its then cut up in cubes and mixed with the rest of the ingredients.

Since Sis NoorMasri recommended that tuna will also taste just as good as the grilled chicken cubes - I made an attempt to prepare this simple, very delicious 30-minutes ready to fix meal. I give this recipe a two thumbs up, a must try and its best eaten chilled.

PASTA AND TUNA SALAD

Ingredients
1 pack (375 gram) vegeroni spiral pasta
1 can (380 gram) whole kernel corn, drained
2 cans (185 gram) tuna chunks in water
200 gram mayonnaise
juice from 1 lemon
black pepper to taste
salt to taste

Method



1. Cook the vegeroni spiral pasta as per according to the instructions on its pack and drained well.









2. Add in the whole kernel corns.









3. Add in the tuna chunks.







4. Add in mayonnaise, lemon juice, salt and black pepper to taste.









5. Mix it well and voila it’s ready. Best eaten when it’s chilled.