Sg Foodies: March 2008

Mar 24, 2008

SAVE YOUR DISHES 101

Burned pie: Remove burned part and serve in individual bowls with ice cream।
About the only thing you can't fix is something that's burned through. However, you can trim off burned edges from baked goods if enough is left. You also can use the unburned portions for trifle or cut what's left into squares and then frost or add sauce to them.

If you've burned something in a pan, you sometimes can scoop off the top layer into another bowl if you're careful to get none of the scorched stuff. Taste it to see if it's edible.

# White sauce or gravy that's lumpy: Pour or mash through a strainer (also good cure for curdled sauce); beat vigorously with a whisk or run briefly in food processor with metal blade.

• Dry meat or poultry: Serve with a sauce; use in stir-fry. Or shred and add liquid to make a burrito filling.

• Dry fish: Crumble and bind with an egg and some seasoning to make croquettes.

• Sauces or entree too thin: Thicken with 1 tablespoon cornstarch per cup of liquid. Or with mashed potato flakes or buds.

• Vegetable dish is blah: Have you added a little salt? If yes, try pepper, a dash of hot sauce, a squeeze of lemon, a sprinkle of something green such as chopped parsley. Don't do all these at once!

• Mushy vegetables: Puree into an elegant side dish sprinkled with an herb or spice. Or mash and serve in a cream soup.

• Increasing the volume can be a solution. For soups that are oversalted, double the broth amount. If your salad is overdressed, add twice as much lettuce. Or if the lettuce isn't limp yet, drain out what dressing you can, then dump the salad onto paper towels, cover with more paper towels and rub off some of the excess dressing.

• Salty soup, broth, gravy or stew can be fixed with sliced raw potato. Cook until the potato is translucent, then fish it out and discard it.

• Entree too spicy: Add milk or cream or increase the volume with an unspiced batch.

• For doctoring purposes: Keep these ingredients in your pantry - sherry, tube of tomato paste, basic spices, instant vanilla pudding, cheese sauce or cheese soup, mashed-potato flakes, dehydrated onions.

Mar 17, 2008

FACEBOOK, BLOGGERS & THEIR FOOD BLOGS

Basic Info
Type:
Common Interest - Food & Drink
Description:
A place to discuss all the good and bad places to eat out there, what's new, and organise makan outings.If you know you friend is a foodie, invite him to join this group today!
Malaysia Foodie Group : http://www.facebook.com/group.php?gid=30229390663
Singapore Foodie Group : http://www.facebook.com/group.php?gid=19163022758
Contact Info
Website:
http://apps.facebook.com/ieatclub/index....
==========================================
http://orhorh.blogspot.com/search?updated-min=2008-01-01T00%3A00%3A00%2B08%3A00&updated-max=2009-01-01T00%3A00%3A00%2B08%3A00&max-results=6
http://www.sommerdesigns.typepad.com/dinnerchallenge
http://www.hungry-girl.com/meet/index.php
http://travelingfoodjunkie.ning.com/
http://www.foodbuzz.com/foodies/sg/singapore?page=2 http://www.lonelyplanet.com/bluelist/index.cfm?fa=main.viewList&list_id=8588 2
http://joonelovesfood.blogspot.com/
http://www.singapore-restaurant.com/foodies/forum-3.html
http://gridskipper.com/travel/singapore/foodies-guide-to-singapore-252953.php
http://www.chefsblogs.com/directory/Foodies_by_Region/Southeast_Asian/
http://masak-masak.blogspot.com/
http://malaysianfoodreview.com/index.php?option=com_frontpage&Itemid=1
http://www.friedchillies.com/fc/
Dear Friends or fellow bloggers

A lot of us have gone into Facebook to get connected with each other and the latest/coolest events to meet up.It is all about knowing more people; low pressure and fun! If you are a member of FACEBOOK – join this group -
http://www.facebook.com/group.php?gid=8212029095
If you aren’t a member yet, sign up one – http://www.facebook.com/

Photos from Beulah
Back to Beulah
8 photos

Mar 13, 2008

For Home Delivery Services

http://www.ponggolseafood.com.sg/

http://www.arnoldsfriedchicken.com/

http://www.figandolive.com/

http://www.curryxpress.com/

http://www.dabao.sg/

Mar 11, 2008

RECIPES FROM COLDSTORAGE WEBSITE.

For more easy to prepare recipes please go to:
http://www.coldstorage.com.sg/mall/

FRENCH CHICKEN CASSEROLE WITH POTATOES AND CARROTS-->
Ingredients: 200g boneless chicken leg (cut to bite size) 80g potatoes, peeled (cut to bite size) 80g carrots, peeled (cut to bite size) 40g cherry tomatoes 1tbsp olive oil 35g garlic, minced 35g white onions, diced 30g fresh thyme, chopped
2 cups white wine 1 cup chicken stock Pinch of salt and pepper 10g unsalted butter 1 cup cream Garnish: pinch of cajun spice
Method:
1.Heat up a non-stick pot with olive oil, fry the onion and garlic till fragrant.
2.Add in the potatoes, carrots, cherry tomatoes, and chicken leg, de-glaze with white wine. Add in chicken stock.
3.Add in the rest of the ingredients except the cream, and braise for 5-8 mins.
4.Season to taste, add in the cream, butter and garnish.-->

-->
Copyright ©, 1997-2006. Cold Storage Singapore (1983) Pte Ltd

WARM MINI CHOCOLATE CAKE WITH ICE CREAM-->
Chocolate Mix A: 250g dark chocolate (unsweetened) 250g unsalted butter 150g fine sugar 1 tbsp plain flour Chocolate Mix B: 5 nos whole eggs 5 nos egg yolk
Garnish: 35g raspberry 35g strawberry 35g blueberry 1 cup berry sauce 1 tub ice cream
Method:
1.Lightly dust the baking mould with butter and flour.
2.Place chocolate mix A into the mixer bowl, warm the bowl into a hot bain-marie (water bath).
3.Melt chocolate mix A well.
4.Using a whisk, slowly cool down the mix at low speed for around 6-8 mins. Add in chocolate mix B and whisk well.
5.Pour the chocolate mix into the baking mould. Preheat the oven to 185oC, bake the chocolate for 6-8 mins.
6.Serve chocolate cake with garnishes and ice cream.-->

-->
Copyright ©, 1997-2006. Cold Storage Singapore (1983) Pte Ltd

FRESH MANGO WITH GLUTINOUS RICE BALLS-->
Ingredients: 100g Fresh Mango (Scoop into small balls) 300g Cooked Glutinous Rice
Garnish: 1cup Coconut Milk

Coconut Syrup: 1cup Coconut Palm Sugar 1cup Water 1no Pandan leaf
Method:
1.Combine all the coconut syrup ingredients together, mix well and bring to boil, then simmer for 2 mins.
2.Roll the glutinous rice into mini balls and stuff a mango ball into it.
3.Drizzle the coconut milk and syrup over it.-->

-->
Copyright ©, 1997-2006. Cold Storage Singapore (1983) Pte Ltd

TORIKATSU DON-->
Ingredients (serves 2, preparation time 20 mins):
2 cups Cooked Japanese Rice 5g Seaweed Strip 30g First Choice Onion (Sliced) 2 Cups of Water 8 tbsp First Choice Fragrant Soy Sauce 40g Thinly sliced White Cabbage Pinch of Chilli Pepper 2 First Choice Whole Egg
Chicken (Torikatsu): 2x50g First Choice Chicken Escalope 2 tsp Flour 1 First Choice Eggwash 1cup First Choice Oil Pinch of Salt and Pepper Pinch of Chilli Powder Japanese Breadcrumb Garnish: 35g Japanese Pickled Vegetable
Method:
1.Flatten the chicken to thin escalope, season with chilli powder, salt and pepper. Lightly dust with flour , egg wash the chicken escalope, crumb it with Japanese breadcrumb and shallow fry it in a non stick pan to crispy.
2.Heat up another pot with 1 cup of water, sliced onion and 4tbsp First Choice fragrant soy sauce. Bring to a boil.
3.Add in the crispy chicken, seaweed strips, sliced cabbage, chili pepper and a raw egg over it. Simmer the mix to a boil or until the egg white is cooked.
4.Pour the mix over the cooked vita rice and serve.-->

-->
Copyright ©, 1997-2006. Cold Storage Singapore (1983) Pte Ltd

More Healthy Shopping Tips
· Read food labels. The nutrition label printed on food packages provide nutrition facts – from the amount of calories, fiber, total fat to the food's ingredients – which enable you to compare foods and make a healthier decision.
· Buy lean cuts of meat. For leaner meat, look for the words "round" or "loin" for beef and "loin" or "leg" for pork. Opt for skinless poultry or remove the skin before cooking.
· Choose whole-wheat over white bread. White bread has too little fiber and too few nutrients for the calories. Instead, look for 100 percent whole-wheat breads, with whole-wheat flour listed as the first ingredient on the label, and 2 grams of fiber per ounce.
· Buy 100% fruit juices instead of fruit drinks or fruit punch which have extra sugar added for flavoring and no additional vitamins or minerals.
· Look for nonfat or low-fat and low-sodium varieties of snack foods.
· Limit the amount of baked desserts and crackers. Many of these are made with partially hydrogenated vegetable oil – a source of trans fat.
· Watch out for the amount of sodium in frozen dinners, canned foods, and prepackaged foods. Some of these are very high in sodium, and can contain well over 1,000mg per serving. As a guide, aim for less than 400mg of sodium per serving in canned foods, and less than 700mg of sodium per serving in frozen dinners.