Sg Foodies

New Links to Inspire Foodies

2009-04-06T21:59:00.000-07:00

Food
www.foodnetwork.com
www.epicurious.com
www.tastespotting.com

Healthy Living
www.sparkpeople.com
www.zenhabits.net
Inspiration
www.notcot.org
www.love-lines.com

DINE FOR GOOD CAUSE

2008-10-11T16:57:00.001-07:00

Come be a volunteer by joining these groups to provide daily meals for the needy and more. At the same time you can enjoy your meal at these wonderful places without getting rebuff. Just donate or pay whatever amount of money that you are comfortable with.It doesn't matter whether you are an Indian, Malay, Chinese or tourist. Embracing food without wasting them is a good cause. Take for example Food from the Heart who distributed unsold bread from bakeries and hotel to 120 welfare homes and needy Singaporeans. Here are a list of places where you can dine for a good cause:
www.foodforthought.com.sg
Add: 420 Borth Bridge Rd, North Bridge Rd centre #01-06
www.food03.sg
Add: 109, Rowell, Road
Annalakshmi
Add: #B1-02 Chinatown Point, 104 Amoy St
Add: Lau Pa Sat N 93, 18 Raffles Quay
Sri Krishna Mandir
Add: No. 9 Geylang Lorong 29, #03-02

GROCERY & FOOD SHOPPPING ONLINE

2008-07-12T17:00:00.000-07:00

Grocery Shopping is so much fun especially if you can do it from the comfort of your home. So with less time and more choices online we could even shop for everday varieties, posh or even wholesome organic goodness. Do check out these online grocers. Maybe you could find your food items in 101 ways (ie: Durian Treats in various forms: Durian mochi, puff, crepe, pudding besides getting the real deal). So happy shopping online.
http://www.coldstorage.com.sg/
http://www.greengrocer.com.sg/
http://www.redgum.com.sg/
http://www.ilovemother.net/
http://www.rice.sg/studio/content/view/23/36/
http://www.juliustruffles.com/
http://perfectfrosting.multiply.com/
http://www.food.ivillage.com/
http://www.foodwealth.com/
http://www.hungrygowhere.com/
http://www.lovefoodhatewaste.com/
http://www.singaporewhere2go.com/
http://www.newbaby.com.sg/

SINGAPORE FOOD FESTIVAL

2008-07-12T16:10:00.000-07:00

Dear Foodies Friends,

COME & ENJOY THEIR CORE EVENTS!

Please see below for the details of their events:

Date : Friday, 4 July 2008
Time : 6:00PM - 10:00PM
Venue : Lau Pa Sat
Cost : Free Admission (Pay for your own food)

Date : Saturday & Sunday, 5& 6 July 2008
Time : 11:00AM - 10:00PM
Venue : Lau Pa Sat
Cost : Free Admission (Pay for your own food)

Date : Friday & Saturday, 11 & 12 July 2008
Time : 6:00PM - 10:00PM
Venue : Robertson Quay
Cost : Free Admission (Pay for your own food)

Date : Saturday & Sunday, 19 & 20 July 2008
Time : 11:00AM - 3:00PM
Venue : Nite Safari (ULU ULU FAMILY LAUNCH)
Cost : $40++ (Adults) & $28++ (Children) (with free flow of soft drinks)

Date : Friday & Saturday, 26 & 27 July 2008
Time : 5:00PM - 9:30PM
Venue : Club Islander, Palawan Beach Sentosa
Cost : Free Admission (Pay for your own food)

Besides that you can also attend their
CULINARY WORKSHOPS or BE A FOOD SAMPLERS
http://www.singaporefoodfestival.com/photogallery_wk2.php
http://www.singaporefoodfestival.com/singaporefoodsampler.php
http://www.singaporefoodfestival.com/eventscalendar.php

VITAMINS AND MINERALS 101

2008-05-26T06:18:00.000-07:00

Vitamins
Vitamins help the body convert food into energy and tissue. Consuming the correct vitamins is therefore vital for maintaining a healthily functioning body.

Vitamin A: This is a strong antioxidant essential for the body’s growth and development. It also helps maintain strong vision and skin. Present in animal products like chicken, milk, cheese, eggs, and liver.

Vitamin B1: This helps convert food into energy, thereby aiding metabolism. This vitamin is present in peas, liver, pork and enriched breads and cereals.

Vitamin B2: This is an important source of energy production as well as various chemical processes within the body. It also aids in maintaining healthy skin, eyes and nerve function. Found in meats, fish, wholegrains, milk products, dark green vegetables, etc.

Vitamin B12: This vitamin has countless benefits for body functioning. It helps with maintenance of the central nervous system through the formation of red blood cells. It also maintains energy levels by converting carbohydrates into energy and aids production of the genetic material of cells. Amino acid production is also boosted. Consume eggs, liver, dairy products.

Vitamin C: This is an antioxidant; necessary for healthy bones, teeth, and skin. It also builds up immunity to colds and infection. Effective wound healing is also promoted. Foods to eat include citrus fruits, leafy green vegetables, tomatoes and green peppers.

Vitamin D: This is significant for calcium production and absorption which is essential in development of healthy teeth and bones. Available in fortified milk products.

Vitamin E: An antioxidant that boosts immunity and aids development of blood cells, muscles, lung and nervous tissue. Present in leafy green vegetables, nuts, vegetable oils, whole grains and wheat germ.

Vitamin K: This vitamin is vital for blood clotting. Eat liver, egg yokes, dark green leafy vegetables.

Niacin (Vitamin B3): Aids in brain function and energy production through converting food into energy. Found in Whole grains, milk products, meat, poultry, fish, nuts, broccoli, green peas and beans.

Folic Acid: This protects against heart disease, is necessary to produce the genetic material of cells, and helps in red blood cell formation. Mommies take note, folic acid is essential for the first three months of pregnancy as it helps prevent birth defects. Present in dark green leafy vegetables, fruits, dried beans and peas and liver.

Beta carotene: This is an antioxidant used by the body to make vitamin A. Found in orange and deep yellow vegetable and fruit, e.g. carrots, pumpkin, mangoes.

Biotin: Also known as vitamin H, biotin helps covert fats into glucose energy. Foods with biotin include peanuts, peanut butter, most nuts, dairy products and eggs.

Minerals
Minerals are essential for the body to function correctly. A balanced diet that incorporates these minerals is therefore of prime importance.

Calcium: This mineral is essential for building healthy and strong teeth, bones and muscles. It also helps with blood clotting. Calcium is found in dairy products, especially milk, in sardines (with bones), salmon, and dark green leafy vegetables.

Chromium: Together with insulin, this works to convert fat and carbohydrates into energy. Foods to eat include
nuts, dried beans, whole grains, brewer’s yeast,

Copper: This is vital for the production of hemoglobin (oxygen carrying protein present in red blood cells) and collagen (protein in connective tissue). It is also essential for healthy heart functioning and aids in creating energy and iron absorption. Nuts, liver, oysters and whole grains are all sources of copper.

Iron: Aids oxygenation through the bloodstream and muscles and helps energy production. Found in a variety of foods including meat, poultry, fish, dried beans, nuts, dried fruits, whole-grain and enriched grain products.

Magnesium: This mineral must be consumed for healthy muscle and nerve function, as well as bone formation. Ladies take note: magnesium could possibly help prevent PMS (premenstrual syndrome). Magnesium is present in leafy green vegetables, nuts, whole grains, dried peas and beans, dairy products, fish, meat, and poultry.

Phosphorus: Like calcium, phosphorus is essential for building healthy bones and teeth. It also aids energy production and storage as well as helping in the formation of genetic material. Foods to eat include meat, dairy products, poultry, fish, and grain products.

Potassium: This mineral is vital for maintaining balance of body fluids, energy production and the transmission of nerve signals. Present in fruits, nuts, vegetables, seeds and grains.

Selenium: This is an antioxidant which is vital for the healthy functioning of the heart muscle. Sources of selenium include meat, fish, whole-grain breads, milk and cereals.

Sodium: This is vital for maintaining normal blood pressure levels; balance of body fluids and for transmitting nerve signals. Sources of sodium include table salt, vegetables, and some bottled waters.

Zinc: Zinc has numerous functions for those of different genders and ages. It is vital for normal growth and development in children and it aids sperm and testosterone production in males. It is also essential for cell production and wound healing. Foods to eat include meats, poultry, oysters, eggs, legumes, nuts, milk, yogurt, and whole-grain cereals.

Iodine: This is essential for thyroid hormone production in the thyroid gland. It also is important for mental and physical development of children. It also helps maintain connective tissue. Foods rich in iodine include fatty fish such as haddock, mackerel, herring, salmon and trout, seafood such as mussels and kelp, salt and dairy.

Manganese: This is important in maintaining blood sugar levels and has been linked to protection against cancer and other diseases. It helps maintain healthy joints and bone structures. Foods to eat include nuts, chickpeas, wholewheat breads, brown rice and tea.

Therefore
Foods rich in the above mentioned vitamins and minerals are probably already part of your regular diet. Develop and eat balanced meals that incorporate these foods in order to develop and maintain healthy bodies and minds. Vitamin and mineral supplements can also be recommended by your healthcare professional and are available at most pharmacies and health shops.

For more info, pls visit this website:
http://www.globalrapidinfo.com/article_a.php?cid=C-20070920130323-zhKgIPJuWnWTW&cat=UdkjBwjBusor

CREAM OF THE CROP

2008-04-30T19:31:00.000-07:00

They are many ways to chill or down during long hot summer seasons. You can turn on the AC or fan, wear less clothing, put on your sunglasses/shades or use sun block lotion and etc. Hot seasons, can help you to loose weight too by eating less or just salad.

And finally you can cool down by drinking more ice cold drinks or make your own yoghurt, sorbet or ice-cream. Well here are some links to get you moving in the right direction(i.e. making your own ice cream)

http://www.cuisinart.com/catalog/category.php?cat_id=10
http://www.deni.com/
http://www.icecreamrevolution.com/
http://www.realsimple.com/realsimple/content/0,21770,1626889,00.html?rid=icecream
http://www.carnival-popcorn.com/online%20shop_funz%20machine.html

History of Ice Cream
The History of Ice Cream - The origins of ice cream can be traced back to at least the 4th century B.C. (from About.com)
Thomas Jefferson’s “easy” recipe for vanilla ice cream - Some things HAVE gotten easier over time!
All About Ice Cream - History, Pictures and Short Stories - Did you know that July 16th is National Ice Cream Day?
National Geographic weighs in on Ice Cream - Cool timeline of interesting milestones in the history of Ice Cream
The History of Ice Cream in Iran - Truly an international treat
Food TimeLine – Facts, history and notes - Ice Cream and beyond, including hisoric recipes

Ice Cream Science
The Physical Chemistry of Ice Cream -The finer points of physical chemistry and flavor release make this favorite treat so sweet
Finding Science in Ice Cream - from the Dept. of Food Science at the University of Guelph, Ontario, Canada

Trivia, Humor & Fun
123 Greetings - Free greeting e-cards for June 8th, Ice Cream Day!
Ice Cream Trivia Tests - Test your "IceQ" with these tough quizzes
Ice Cream Trivia - Lots of fun facts here
Weirdest Ice Cream Flavors and 5 most popular flavors in America - Garlic Ice Cream???
The Ice Screamers – People with a Passion for Ice Cream - A club for collectors of Ice Cream-related things
Ice Cream trucks for sale - Start your own Ice Cream business...
KidsConnect - Ice Cream Facts and Trivia. Ice Cream History and Folklore. Ice CreamRecipes and Links - Lot's of good stuff here, including an Ice Cream unit for school teachers

Recipes! (see our recipes here)
Ice Cream Recipes, facts, pictures, toppings and links - This is a big site with lot's of recipes, tips and more
Ice cream recipes - Ice Creams, Sorbets, Toppings, Sauces and more

YU SHENG 101

2008-04-24T03:58:00.000-07:00

Food review has never been so much fun. Just throw in a lifestyle reporter like Yeo Wee Teck from TNP & a few international chefs from Royal Plaza on Scotts Rd. And also not forgetting some foodies like me : )

You not only have a potpurri of people from all over the world but also a group of people from all walk of life. We a have a lady yoga instructor, a lady engineer, me a piano teacher and a few management staff from RP with their external PR agent too. We have such much fun tossing and sampling their specially prepared Yu Shang ala Thai Style beside getting to sample a sumptious and huge variety of food from their buffet spread. Hmm... Yummy Yummy what a gastronomic and unforgettable experience for me and my fellow foodies

“Yu Sheng”?
ASK! about Cookery
Blogger , Johanna or thruhereyes, posed on her blog post, http://thruhereyes.wordpress.com/2008/01/18/chinese-new-year-february-6th-2008/.
Well, Johanna, here’s what Singapore Infopedia had to say about the various ingredients of “Yu Sheng” and the special sayings said during “Lo Hei”.

“Step 1: All at the table offers New Year greetings. Words: Gong xi fa cai meaning “Congratulations for your wealth” or Wan shi ru yi meaning “May all your wishes be fulfilled”.

Step 2: Fish, symbolising abundance or excess through the year, is added. Words: Nian nian you yu and You yu you sheng.

Step 3: The pomelo is added over the fish, adding both luck and auspicious value. Words: Da ji da li. Pepper is then dashed over the ingredients in the hope of attracting more money and valuables. Words: Zhao cai jin bao.Then oil is poured out, circling the ingredients to increase all profits 10,000 times and encouraging money to flow in from all directions. Words: Yi ben wan li and Cai yuan guang jin.

Step 4: Carrots are added to the fish indicating blessings of good luck. Words: Hong yun dang tou.Then the shredded green radish is placed on the fish symbolising eternal youth. Words: Qing chun chang zhu. After which the shredded white radish is added - prosperity in business and promotion at work. Words: Feng sheng shui qi and Bu bu gao sheng.

Step 5: The condiments are finally added. First, peanut crumbs are dusted on the dish symbolising a household filled with gold and silver. As an icon of longevity, peanuts also symbolise eternal youth. Words: Jin yin man wu. Sesame seeds quickly follow symbolising a flourishing business. Words: Sheng yi xing long. Deep-fried flour crisps in the shape of golden pillows is then added with wishes that literally the whole floor would be filled with gold. Words: Pian di huang jin.

Step 6: All toss the salad an auspicious 7 times with loud shouts of lo hei and other auspicious New Year wishes. Words: Lo hei which is Cantonese for “tossing luck”.
The ingredients mixed by pushing them toward the centre, an encouragement to push on the good luck of all at the table. ”

Source: Tan, B (2002). Yu Sheng. Retrieved January 31, 2008, from Singapore Infopedia Web site: http://infopedia.nlb.gov.sg/articles/SIP_177_2004-12-30.html

STARRY STARRY CRUISE

2008-04-24T01:45:00.000-07:00

Recently I just got home from a very enjoyable trip to PENANG & PHUKET WITH STAR AQUARIOUS. Hmmm... the most interesting part of my trip is the food on board besides its interesting entertainment onboard. The shopping trips in Penang and Phuket is something affordable and should be a annual event for those who love shopping beside the sea, the sand and the sun.

WINE A -LIST

2008-04-18T07:40:00.000-07:00

The Wine A-List by Karen MacNeil

Just like any other night of the year, the Academy Awards is a great time to share some wine with friends and family. What could be more fun than choosing wine based on your favorite actors and actresses? Karen MacNeil, an expert for wineanswers.com and author of The Wine Bible, has made her annual pairings for best actor/actress nominees with the grape varietals that best describe them:

Julia Roberts – Riesling
With her undeniable charisma and 100 megawatt smile, Julia Roberts is as sweetly irresistible and as unthreatening as a luscious large harvest Riesling. Like all great dessert wines, late harvest Rieslings are both elegant and forceful at the same time-just like Roberts.

Ellen Burstyn – Pinot Noir
Dramatic, earthy, and passionate, Ellen Burstyn is like a fine Pinot Noir. And like a Pinot Noir, Burstyn seems to take on more nuances, even more sensuality, the older she gets.

Juliette Binoche – Viognier
With her curvy womanly body, enigmatic smile, and almost mysterious aura of femininity, Juliette Binoche is like an elegant yet lush Viognier. Richly supple and full of intriguing flavors, Viognier can be powerful and yet refined at the same time-like Binoche.

Laura Linney – Grenache
Humble and easy going on the one hand, but full of emotional depth and determination on the other, Linney is like Grenache, the quiet unsung hero of grapes that gives so many Rhone-style wines in California and Rhone wines in France their complexity and core of richness.

Joan Allen – Sparkling Wine
Tall, sleek, complex, and sophisticated, Joan Allen is like an elegant sparkling wine. And like a great sparkling wine, she manages to be powerful and captivating while maintaining her elegance.

Russell Crowe – Cabernet Sauvignon, Merlot, Cabernet Franc Blend
Complex to the point of moodiness, turbulent, and unrelentingly intense, Russell Crowe is like a great Bordeaux-style blend of Cabernet Sauvignon, Merlot, and Cabernet Franc. Such wines are all about perfection and mastery - not unlike Crowe himself.

Geoffery Rush – Gewurztraminer
Eccentric, compelling, passionate, and a man whose acting roles sometimes verge on the insane, Geoffrey Rush has to be Gewurztraminer, which is zany in its own right, and irresistible because of it.

Tom Hanks – Merlot
Is it possible not to be taken in by Hanks' spell? The man can be funny or tragic, easygoing or serious, passionate or aloof. In short, Hanks is the kind of everyman with whom all of us are very comfortable. He is, in other words, like Merlot-genuine and satisfying to be around.

Javier Bardem – Syrah
With his manliness, sexiness, and lurking kind of passion, he is like Syrah, which has a primordial sexiness of its own. Dark and earthy, Syrah's intensity mirrors Bardem's own.
Ed Harris – Cabernet SauvignonStrong, driven, ambitious, complex, and charismatic, Harris exudes internal power and a kind of fierceness. He's a classic Cabernet Sauvignon, the most complex, powerful, ageworthy, and expensive of all red grapes.

GOING ORGANIC 101

2008-04-18T06:33:00.000-07:00

Hi organic food and product enthusiasts. You can check out these websites for more newly launched eco-ethical oudoor market and news.

http://www.bollywoodveggies.com/farm_tours.html
http://www.bunalun.com.sg/catalog.php?cat_id=35
http://www.eat-organic.com.sg/whyeat.html
http://www.fave.com.sg/
http://www.lorganic.sg/events.html

SAVE YOUR DISHES 101

2008-03-24T06:09:00.002-07:00

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.

FACEBOOK, BLOGGERS & THEIR FOOD BLOGS

2008-03-17T06:31:00.000-07:00

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

FOOD RELATED LINKS

2008-03-13T06:59:00.000-07:00

http://www.chow.com/recipes?tag=ftr
http://www.carnival-popcorn.com/online%20shop_funz%20machine.html
http://allrecipes.com/
http://www.funwithfood.com/kidsclub.html
http://www.kidsturncentral.com/links/foodlinks.htm
http://familyfun.go.com/recipes/kids/
http://www.nms.on.ca/Elementary/fun_food_facts.htm
http://www.foodfunandfacts.com/foodtrivia.htm
http://www.soshiok.com/
http://www.foodreference.com/
http://www.bellybytes.com/
http://www.fabulousfoods.com/
http://www.juicing-for-health.com/
========
FAMOUS BLOGGERS
http://rockybru.blogspot.com/
http://www.typicalben.blogspot.com/
http://www.thy-dowager.blogspot.com/
http://www.sabrina.sg/
http://labnol.blogspot.com/
http://www.xanga.com/clapbangkiss/
http://www.bryanboy.com/
http://www.mrbrown.com/
http://ieatishootipost.sg/

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/

RECIPES FROM COLDSTORAGE WEBSITE.

2008-03-11T08:07:00.001-07:00

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.

CHILLI SAUCE 101

2008-01-26T01:12:00.000-08:00

Here is a list of chilli sauce to enhance your food flavor

Grilled Fish Dipping Sauce
Vienamese Dipping Sauce
Garlic & Chilli Sauce
Tom Yam Paste
Nyonya Sambal
Sambal Chilli/Shrimp Paste CHilli
Sambal Belachan
Sambal Cincalok DIping Sauce

SPICE 101

2008-01-26T01:11:00.001-08:00

Want to spice up your life? Well cooking is one way to go. You can check out these websites for more info:
http://www.dorsetnaga.com/
www.chilligalore.co.uk/pages/our_productshop.html
http://www.reallycoolseeds.co.uk/
http://www.worldfarm.com.sg/
www.lovefoundation.org.sg/about-love-romance.html

Here are a list of more common spice:
Tumeric Powder
Curry Powder
Masala
Pepper
Coriander Seed
Cinnamon
Cumin Seed
Fennel
Clovers
Mustard Seed
Chilli
Galangal
Lemon Grass
Kaffir Lime Leaves
Curry Leaves
Bay Leaves

MALT 101

2008-01-26T01:09:00.000-08:00

Whisky in Scotland is just like wine in Frnace

Country of origin: Scotland
Two main houses for Malt:
- Suntory (more modern)
- Nikka (more traditional & similar to Scottish versions)
Other Country Producing Malt: Ireland, US & even Japan

Region:
Highland (for caramel notes such as McCallan are easy-pleasers)
Lowland (herbaceous)
Islay (pleat & smoky are for true connoisseurs)
Campbeltown (3 operating distilleries)

Famous Brand:
- McCallan
- Glenmorangie
- Laphroaid(Scotland)
- Arran Malt (Scotland)
- Ardbeg(Scotland
- Green Spot (Ireland)

GEYLANG FOOD GUIDE 101

2008-01-26T01:08:00.000-08:00

Hello readers,

Don’t get me wrong by wondering how I know so much about the food here. Well more source is from this magazine “Oh Taste”. Do visit their website for more info at http://www.giphmedia.com.sg/

For these food items:
1) Wanton Noodle – 235 Geyland Road
2) Frog Legs Porridge – 1 Geylang Lor 13
3) Beef Hor Fun – 237 Geyland Road
4) Vegetarian(Lei) Rice – 134 Sim Ave
5) Chicken Rice – 284 Geylang Road
6) Satay – 549 Geylng Road
7) Crab Bee Hoon – 659/661 Geylang Road
8) Smelly Tou Foo – 795 Geylang Road
9) Fruits – Near Aljunied and Paya Lebar MRT Stations

JAPANESE FLAVOURING 101

2008-01-26T01:04:00.000-08:00

Discover why Japanese food tastes so uniquely refreshing

1. Layu – an aromatic, red chilli oil that contains sesame oil, chilli pepper extract ad paprika. It is usually partnered with ramen & gyoza (pan-friend dumplings)

2. Wasabi paste – a pungent and spicy Japanese mustard made form horseradish and is mainly served with sashimi, sushi, udon and cold soba dished

3. Unagi Sauce – a dark soya sauce seasoned with sugar, corn syrup and sweet rice wine and drizzled over unagi (grilled eel)

4. Wakame – a mild-flavored black seaweed turns green when cooked in miso soup and salads. It need to be soaked before use

5. Bonito flakes – thin shavings of bonito fish (tuna family) which has been smoked, dried and fermenter. The salty flakes are used to flavor Japanese sauces, boodles and soups

6. Nanami Togarashi – a coarsely-ground pepper, sansho, orange peel, black & white sesame seed, ginger and seaweed is a popular flouring for noodle such as ramen and udon

7. Sanso – a tongue-numbing ground pepper derived from the berries of a Japanese prickly ash tree. Also known as Sze-chuan pepper.

8. Yamasa Tempura Senka – a mildly sweet dipping sauce contains soy sauce, sugar, mirin, sake and bonito extract and is served alongside tempura (prawn fritters)

9. Futaba Furikake Goma Wakame – a mix seasoning of seaweed, sesame seed, bonito flakes, sugar and salt and is usually sprinkled over rice, adding a crunchy texture and salty flavor
10. Gari – a pink pickled ginger marinated in sugar and vinegar. This sweet and tangy ginger is usually eaten with sushi

TOMATO 101

2008-01-26T01:03:00.001-08:00

It add colour, flavour and texture to sald, soup and curries

Red tomatoes
a. Cherry
b. Red Pear
c. Roma

With vine tomatoes
d. Salad
e. Vine-ripened
f. Vine-ripened cherry toms

Yellow tomatoes
g. Golden Sunrise
h. Mirabelle
i. Yellow Cocktail

SHOP AROUND THE WORLD IN SINGAPORE

2008-01-26T01:01:00.001-08:00

Specialty Food Stores in Singapore)

Hi Shoppers, if you are thinking of cooking up some foreign cuisine and don’t know where to get your ingredients, fret no more for most of these items could be located at these various supermarkets specializing in their own country’s products or food & beverage items.

FRANCE
Hediard @ 125 Tanglin Road, Tudor Court
http://www.hediard.com.sg/estore/privacy.php

AUSTRALIA
Oh Deli @ 421 East Coast Road
http://www.bmp.foodnhotelasia.com/index.php5?id=116403&highlight=&fid=496&offset=0&Action=showCompany&bmp=10111

NEW ZEALAND
Absolutely New Zealand @Block 106 Clementi Street 12 #01-46
http://www.streetdirectory.com/restaurants/singapore/reviews/location-Absolutely_New_Zealand-1000002168.php

THAILAND
Yen Investments Thai Supermarket @#02-64 Golden Mile Complex
http://wineanddine.asiaone.com/Wine%252CDine%2B%2526%2BUnwind/Features/Short%2BTakes/Story/A1Story20070622-15000.html

JAPAN
Meidi-ya Supermarket@#B1-50 Liang Court
http://www.meidi-ya.com.sg/en/about.asp

KOREA
Seoul Mart @#B1-84A Parkway Parade

BURGER 101

2008-01-26T00:59:00.000-08:00

Hi Burger Hunters, we will help you locate some of the best burger sellers in town. They are so juicy, naughty and greasy. Not all burgers are fattening as some comes with a rich serving of salad like tomatoes, lettuce, onion and pickled veggies like beetroot or cucumber.

WHAM! BURGER
@ Level 1 China square Food Centre
Try their Big Beef Burger

SUPER DOG
@ B2 Vivocity
Try their: Chilli Cheese Burge

RAMLEE:
@ night market
Try their Cheese Burger

CARL’S JR
@ Level 2 Vivocity
Try their Western Bacon Cheese Burger

BOTAK JONES
@ Blk 970A Toa Payoh North
Try their: The Botak Burger. His Australasian burger is paired with tomatoes, lettuce, grilled onions and pickled beetroot which add a surprisingly tangy crunch to every mouthful.

BILLY BOMBERS
@ The Cathay Level 1
Try their: Lost World Burger

CRAZY ANG MOH
@ Blk 279 Bishan St 24
Try their: Crazy Burger

RELISH
@ 501 Bt Timah Road, Level 2 Cluny Court
Try their: Bacon & Cheese Burger

MOS BURGER
@ Level 1 Bugis Junction
Try their: Hanbagu (Japanese hamburger patties) & Big Beef Sushi- Sandwiches whih feature extra avacados ad freshly grated wasabi. Their burgers are often served in semi-sweet, sticky brown sauce or in spicy curries with buns made our of rice

KOMALA’S
@ B1 Peninsula Plaza
Try their: Indian flavored Vegetarian burgers. Their patties are made using chicken or vegetables because eating beef is considered taboo to those Hindus. In fact, Big Mac in India substitute their beef patties with “Maharaja Mac” made from chicken and “Wada Pav” made from potatoes and green chillies.

TABLE SETTING FOR SPECIAL EVENT 101

2008-01-26T00:58:00.000-08:00

TABLE SETTING FOR SPECIAL EVENT 101

Thinking of your big day? Wining and dining t impress your dear ones? Well, let these experts help you:

http://www.seasonsreasons.com.sg/
http://www.simplyflowers.com.sg/
pgcake@pacific.net.sg
http://www.vitasence.com/

HEALTHY SNACKS 101

2008-01-26T00:57:00.000-08:00

Current evidence suggests that a moderate and regular consumption of low calories, energizing and hunger curbing snacks such as these dried fruits and snacks can do wonder to your health. They are rich in antioxidants, high in cancer-fighting falvonoids and digestion-promoting chlorogenic and amino acid
1) Dried Cherries
2) Brazil Nut
3) Dried Yacon (a Peruvian-grown vegetable which looks and tastes like a dried Granny Smith apple)
5) Dried Goji Berries
6) Cacao Nibs
7) Jungle Peanuts

http://www.naturalzing.com/

STEAMBOAT 101

2008-01-26T00:56:00.000-08:00

Chinese New Year Reunion Dinner is a yearly affair that we look forward to especially the steamboat. With its multi- functions contraptions including hotpot, fondue, griddle or hot plate it has made our dining experience more sizzling besides getting us more hot and steamy.

The origin of this steamboat is from Chongqing, China. The stock used is usually hot and peppery and it is a favorite street food there and in Chengdu. In Beijing, slivers of lamb are the favorite meat for popping into the stock.

Your steamboat can go with a cauldron of mild flavored soup stock with an assortment of meats, seafood, vegetables (such as tang-o and spinach) and Surimi.

Tips for cooking this meal
1) Make rich stock - to cut down on boiling time
2) Keep temperature down - to prevent splattering or overcooking
3) Oil it well - to prevent your pan from being discolored
4) Work the ladles – confine them in the wire meshed steamboat ladles quick-cooking ingredients like fish, cockles, vegetables and liver
5) Marinate the food – to get a richer flavor
6) Cut them in similar sizes- for uniform cooking
7) Try different stocks and dipping sauces– experiment with aromatics and different stocks from plain to spicy

LOCAL RECIPES

2008-01-24T03:17:00.000-08:00

ROASTED CHICKEN
Ingredient:
1Chicken

Marinade
1 tbsp malt sugar
150g caster sugar
1tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp five spices powder
1 tbsp Shao Xing wine
Some red food coloring

Method:
1) Remove the fats from the chicken, cut into thickly large strip
2) Marinade chicken with the mix the marinade ingredients overnight
3) Roast in preheated oven at 200’C for 15 minutes. Dish out and dip pork belly with more marinade sauce. Continue to roast for another 20-30 minutes.
======================== =====
CHAR SIEW
Ingredient:
1kg pork belly
2 tbsp chopped garlic

Marinade
2 pieces reddish cheese
1 tbsp malt sugar
150g caster sugar
1tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp five spices powder
1 tbsp shao Xing wine
Some red food coloring

Method:
4) Remove the skin of the pork belly, cut into thickly large strip
5) Marinade pork belly with the mix the marinade ingredients and chopped garlic overnight
6) Roast in preheated oven at 200’C for 15 minutes. Dish out and dip pork belly with more marinade sauce. Continue to roast for another 20-30 minutes.
=============================================
EGG TART
Crust:
300g plain flour
70 g icing sugar
150 g margarine
20g milk powder
1 egg

Filling
5 eggs
120g caster sugar
½ tbsp custard powder
270ml water
70ml evaporated milk

Method;
1) Mix icing sugar, magarine and egg with plain flour, knead into dough. Wrap and chill in the fridge for 30 minutes
2) Mix water with custard powder and evaporated milk until well combine
3) Whisk egg and caster sugar with evaporated milk.
4) Divide the crust into small portions to press into the tar mold. Then spoon in egg filling
5) Bake in preheated oven at 150’C for 25 minutes
===========================
SPIRAL CURRY PUFFS
Water Dough Ingredients:
300g plain flour
120g margarine
150 ml ice water

Oil Dough Ingredients:
200g plain flour
120g shortening
½ tbsp salt

Filling:
100g chicken
1 big onion
300g sweet potatoes
2 tbsp curry paste
1 bowl (250ml) of water

Method:
1) Deep friend sweet potatoes in hot oil.
2) Remove them and sauté big onions over low heat until fragrance and add potatoes, chicken cubes, curry paste, water and seasoning.
3) Mix water dough ingredients, knead into dough and rest it for 10 minutes. Then knead oil dough ingredients into dough before combining them.
4) Roll them out into rectangle and roll up dough as Swiss roll. Rest dough for 10 minutes
5) Slice dough into 1 cm thick and roll out into rough thinly slices to wrap the curry filling.
6) Deep fry the spiral curry puff in warm oil until golden brown.
=====================
ASSAM LAKSA
Ingredients:
600g rice stick noodles
1 kg “Kampung” Fish
220 dried anchovy
200g laksa leaf (daun kesum)
150g tamarind slices
5 litres water

Accompaniment:
2 big onion
2 red chillies
½ stalk cucumber
1/s stalk ginger bud (bunga kantan)
1 stalk mint leaves
10 calamansi lime
Some shrimp paste

Spices
150g shallot
20 g garlic
]20g shrimp paste
15gm fresh galangal
15 fresh tumeric
120g dried chillies

Seasoning:
1tsp salt
20g rock sugar
2 tbsp shrimp paste

Method:
1) Cook fish in 1 liter of water for 10 minutes. Remove fish and bones from the fish.
2) Add reminder water in fish soup and add in the other seasoning and spices and boil for 45 minutes. Strain the soup and keep aside.
3) Blanch the rice stick noodles in boiling water, remove and drail well.
4) Serve the rice stick noodles into big serving bowl with laksa soup and the accompaniments
======================

CURRY LAKSA
Ingredients:
1 kg rice stick noodles
5 pieces square friend beancurd puff
600g thick coconut milk
5 litre chicken broth/water

Accompaniment:
200g beansprout
200g long beans
250g aubergines/egg plant
1kg clam meat

Spices

2 big onion
50g dried chillies
50g garlic cloves
60g shallot
15gm fresh galangal
15 fresh tumeric
120g dried chillies

Seasoning:
250g curry powder
50g chilli powder
1tsp salt
20g rock sugar
2 tbsp chickens tock granule

Method:
1) Saute the pounded spices and seasoning at low heat until fragrant.
2) Add in chicken broth and bring to boil. Then add in coconut milk and friend bean curd puff and boil for 45 minutes.
3) Blanch the rice stick noodles, bean sprouts long beans and aubergines in boiling water, remove and drain well.
4) Serve the rice stick noodles into big serving bowl with curry soup.
=====================

SAVOURY DUMPLINGS/ CHANG
Ingredients:
50 pieces (about 150g) dried bamboo leaves, soaked overnight
1kg glutinous rice soaked
2tbsp oil
1 chopped garlic & shallots

A:
3 tbsp light soya sauce
1 ½ tbsp dark soya sauce
1 tsp five spice powder
1 tsp sugar
1/s tsp salt & pepper
500g pork belly

B:
3 tbsp light soya sauce
1 ½ tbsp dark soya sauce
1 tsp five spice powder
1 tsp sugar 1/s tsp salt & pepper
150g dried prawns,
150g dried mushrooms
13 dried mushroom

C:
3 tbsp light soya sauce
1 ½ tbsp oyster sauce
1 tsp oyster sauce and sesame oil
1 tsp sugar
1/s tsp salt, oil, garlic and shallot

Method:
1) Cook rice in ingredient A. Stir fry and dish up
2) Mix pork belly with B and marinate for 2-3 hours
3) Then stir fry until dry. Do likewise for ingredient C.
4) Wrap dumpling using bamboo leaves. Tie and secure with hemp/string
5) Put dumpling in ½ pot with boiling water and boil for 3-4 hours.
6) Remove dumpling from the pot and hand to drip dry.
5) Serve hot
====================

OYSTER OMELLETTE
Ingredients:
250g oyster, washed and drained
3tbsp oil
3 pips garlic

Batter;
3 tbsp tapioca flour
1 t/2 rice flour
180ml water
½ tsp chicken stock granule

4 eggs lighted beaten
Soya sauce, Chinese cooking wine and pepper to taste
Coriander leaves for garnishing

Method:
1) Heat up wok and pour in half the batter and add in 2 beaten eggs
2) When eggs are almost set, throw in the garlic and oyster with seasoning.
3) Dish onto serving plate. Repeat the same process for the other half out the ingredients
5) Serve with chilli sauce and garnish with coriander leave

GROCERY & CATERERS

2008-01-22T22:42:00.000-08:00

The correct Way to Cook Instant Noodle

2008-01-22T20:50:00.000-08:00

I found something new from our friends here on the correct way to eat instant noodles without harming our bodies and health.

TheCORRECT method, which you may or may not know, is to cook the noodles this way
1. boil the noodles in a pot with water.
2. once the noodles is cooked, take out the noodles, and throw away the water which contains wax.
3. boil another pot of water till boiling and put the noodles into the hot boiling water and then shut the fire.
4. only at this stage when the fire is off, and while the water is very hot, put the ingredient with the powder into the water, to make noodle
soup.
5. however, if you need dry noodles, take out the noodles n add the ingredient with the powder and toss it to get dry noodles.

Hope this piece of information is of importance to your health in relation to eating instant noodles and please apply this cooking method with immediate effect.

UNIQUE VENUES

2008-01-15T20:25:00.000-08:00

Thinking of hosting your own personal or company functions(ie. wedding dinner or dinner & dance events)? Why not try these venues as they are different from the norm and it’ll make your event even more memorable than
others

www.littlebali.com
mann.yahya@littlebali.com

www.orient-express.com
anton.kilayko@orient-express.com
myra.French@orient-express.com

www.zoo.com.sg
info@zoo.com.sg
yoonfong@zoo.com.sg

www.starcruise.com.my
michelleyin@starcruise.com.my
corporatesales@starcruise.com.my

www.gardenasia.com
info@gardenasia.com.
kennyeng@gardenasia.com

FUN WITH SUSHI

2008-01-15T01:14:00.000-08:00

WINE SPEAK 101

2008-01-15T01:00:00.000-08:00

Balance – A wine is balance which its’ “hard components” like acidity and tannin balance the “soft components” of sweetness, fruit and alcohol

Body – its’ the impression of weight or thickness on the palate (ie. Light, medium or full-bodied)

Buttery – Its aroma or flavour of melted butter

Crisp – its high-acidity with a clean finish

Earthy – aromas or flavours of soil or earth

Fat – bold, ripe and rich flavours of a full-bodied wine

Late Harvest – made from grapes picked later and has a higher sugar level than normal

Legs- Droplets that form and ease down the sides of a wine glass when you swirl it. The more pronounced and persistent the legs, the higher the alcohol content

Palate – different sections of taste in the mouth (front, middle and back which process different tastes like sweet, sour and bitter)

Tart – A wine that taste refreshing and crisp due to its high acidity.

Varietal – a wine made predominantly from a single grape variety.

For more info, please visit these websites:
http://www.cocktail.com/
http://www.coldstorage.com.sg/
http://www.livingit.com/
http://www.myrecipes.com/recipes/

VINEGAR 101

2008-01-15T00:11:00.000-08:00

FLAVOUR ENHANCERS (VINEGAR)
Balsamic – dark brown vinegar ideal for marinades and drizzling over grilled meat and seafood
Red Wine – used in French cooking particularly in vinaigrettes, marinades, stews and sauces
White Wine – moderately tangy vinegar, used in French cooking particularly in vinaigrettes, marinades, mayonnaise and Bearnaise sauce.
Malt – used to make pickles and chutney or served with fish and chips
Cider – ideal for chutneys, pickles and dishes with apples and marinades
Xeres – sherry vinegar, added to sauces, stew and marinades
Raspberry – pinkish vinegar ideal for salad dressings
Rice – vinegar, popular in Asian cooking.

TOP 10 ROMANTIC PLACES TO BRING YOUR BELOVED

2008-01-14T01:17:00.001-08:00

(FOR DINING)
Flutes at the Fort
@ Fort Canning Park

Equinox Restaurant
@ Level 69 Swissotel, The Stamford

Japanese Dining ‘Sun’
@ #02-01 Chijmes

Il Lido
@ Sentosa Golf Club

Vanilla Pod Restaurant & Bar
@ Mandai Orchid Garden

(FOR SPA & PAMPERING)
Raffles Amrita Spa
@ Level 6 Raffles The Plaza

Angsana Resort & Spa Bintan
@ Laguna Bintan

Banyan Tree Phulet
@ Phuket

Pink Parlour
@ 63 Kim Yam Road

Spa Botanica
@ Sentosa Resort & Spa

TOP 10 KID-FRIENDLY RESTAURANTS IN SINGAPORE

2008-01-14T01:15:00.000-08:00

Hard Rock Café
@ HPL House

Globetrotters’ Restaurant
@ United Square

Sharkey’s
@ Rasa Sentosa Resort

California Pizza Kitchen
@ Forum the Shopping Mall

McDonald’s
(all around Singapore)

Oscar’s
@ Conrad Centennial Singapore

Prego
@Raffles The Plaza

Ikea
@ Alexandra Road & Tampines North Drive 2

Swensen
(all around Singapore)

Brewerkz
@ 30 Merchant Road

Blood Type Diet

2008-01-09T22:14:00.000-08:00

Eat according to your blood type:

Type O Blood
Around 40,000 BC, our first human ancestors began hunting and gathering, existing mainly on meat. On a mostly carnivorous diet, they evolved to have high stomach-acid content, which enabled them to efficiently digest meat protein. Type O women today still harbor the DNA that enables them to thrive on meat.

Best Dietary Staples:
Eating a low-carb, meat-rich diet will help stablize weight for women with type O blood;
while avoiding wheat will prevent allergy like reaction that slows thyroid function in type O women.

Type A Blood
The Neolithic Period between 25,000 and 15,000 BC saw an increase in population and game grew scarce. People began forming large communities and cultivating crops. As their blood type evolved to adapt to this dietary change, their bodies produced fewer meat-digesting acids and enzymes and more grain- and plant-digesting enzymes. Type A antigens also allowed for a stronger immune system to protect the people who lived in groups.
Best Dietary Staples:
Type A women thrive on grains, beans, vegetables, fruit and soy, with limited amounts of fish and fowl.
And avoiding red meat helps prevent allergylike food reactions with type A antigens.

Type B Blood
Somewhere around 10,000 BC, tribes began migrating north to colder inland territories due to climate changes and growing population. These nomads became dependent on domesticating animals. In response, their DNA evolved to produce more meat- and dairy-digesting enzymes while reducing levels of the digestive enzymes needed for grains, soy and other foods that were less available in this new habitat.
Best Dietary Staples:
Type B women thrive on the flexible eating plan of their nomadic ancestor: Meat, fish, dairy, fruits and veggies,
with limited amounts of grains, brans and soy. But avoid wheat and corn which were rarely available in nomadic tribes.

Type AB Blood
Blood type AB is the most recently blood group which emerged around 12,000 years ago as communities spread and type As and Bs (who were originally geographically isolated) intermingled and reproduced. "As a result, AB is the most complex blood type since it harbors both A and B antigens," explains Dr. D'Adamo.
Best Dietary Staples:
Type AB women should utilize the best of the type A and type B eating plans. This calls for a healthy mix of fish, soy, some meat and dairy, fruits, vegetables, lentils and peanuts.

HEALTHY JUICES

2008-01-05T23:48:00.000-08:00

Carrot + Ginger + Apple - Boost and cleanse our system.

Apple + Cucumber + Celery - Prevent cancer, reduce cholesterol, and improve stomach upset and headache.

Tomato + Carrot + Apple - Improve skin complexion and bad breath.

Bitter gourd + Apple + Milk - Avoid bad breath and reduce internal body heat.

Orange + Ginger + Cucumber - Improve Skin texture and moisture and reduce body heat.

Pineapple + Apple + Watermelon - To dispel excess salts, nourishes the bladder and kidney.

Apple + Cucumber + Kiwi - To improve skin complexion.

Pear & Banana - regulates sugar content.

Carrot + Apple + Pear + Mango - Clear body heat, counteracts toxicity, decreased blood pressure and fight oxidization .

Honeydew + Grape + Watermelon + Milk - Rich in vitamin C + Vitamin B2 that increase cell activity and strengthen body immunity.

Papaya + Pineapple + Milk - Rich in vitamin C, E, Iron. Improve skin complexion and metabolism.

Banana + Pineapple + Milk - Rich in vitamin with nutritious and prevent constipation.

BLOOD TYPE - PERSONALITY & DIET

2008-01-05T23:22:00.001-08:00

Does Your Blood Type Reveal Your Personality?

TYPE O You want to be a leader, and when you see something you want, you keep striving until you achieve your goal. You are a trend-setter, loyal, passionate, and self-confident. Your weaknesses include vanity and jealously and a tendency to be too competitive.
TYPE A You like harmony, peace and organization. You work well with others, and are sensitive, patient and affectionate. Among your weaknesses are stubbornness and an inability to relax.
TYPE B You're a rugged individualist, who's straightforward and likes to do things your own way. Creative and flexible, you adapt easily to any situation. But your insistence on being independent can sometimes go too far and become a weakness.
TYPE AB Cool and controlled, you're generally well liked and always put people at ease. You're a natural entertainer who's tactful and fair. But you're standoffish, blunt, and have difficulty making decisions.

HERBS 101

2007-12-13T04:46:00.002-08:00

Utilize them to make your dishes and soup fragrant and rich in flavor. They are many types of herb namely chrervil, mint, dill, thyme, oregano, basil & etc.

Use with light hand
–do not let it over power and kill the flavor of the main dish

When use with other herbs have a leading elements
-never emphasize more than one strong herb

Chop or grind herbs finely
–so that we’ll be able to absorb more of its aromatic flavor in oil

Dried herbs are more 3 or 4 time stronger and fresh herbs

Don’t over cooked the herbs

For soups and gravies,
-tie sprigs of fresh herbs n tiny bunched and add them about ½ hour before the cooking is finished.

DRIED FRUIT 101

2007-12-13T04:46:00.001-08:00

Cranberries
–Rich in antioxidants and phyto-nutrients. Help to protect against heart diseases and prevent constipation

Figs
-High in fibre and help in weight management programmes

Cherry tomatoes
-Rich in vitamin A & K, calcium and potassium and also antioxidant. It has lycopene which can help to reduce the risk of cancer especially prostrate cancer.

Raisins
- Rich in sugar content and good source for heat and energy.

Apricots
-It contains iron, calcium and vitamin A. Tart and sweet in taste. Its high sugar content is a good source for heat and energy. Its beta carotene may help to lower the risk of cancer

Blueberries
- Rich in antioxidant and protect against disease and the effects of aging.

FISH RECIPES & MORE...

2007-12-13T04:43:00.000-08:00

FISH MASALA
4 fillet seabass with skin

Ingredients for Marinade
10ml lemon juice
5g masala
5g red chili powder
A pinch of sea salt
For the masala:
70ml mustard oil
15g garlic, chopped
75 g onion, chopped
15 g ginger chopped
75g tomatoes chopped
1 whole red chili
3g red chili powder
3g tumeric powder
20g tamarind pulp

For the garishing:
20g coriander chopped
20g spring onion chopped

Method

1) Marinate the fish and leave aside for 25minutes
2) Heat ingredients for masala to sauté until golden brown before removing it from the pan.
3) Shallow fry the marinated fish and add the masala to simmer until fish is cooked
4) Garnish then serve

CHICKEN CURRY (ZAFFRANI MURGH)

8 chicken tighs

Ingredients for Marinade
10ml lemon juice
5g garlic paste
5g ginger paste
5g red chili powder
A pinch of sea salt

For the sauce:
70ml mustard oil
15g garlic, chopped
75 g onion, chopped
15 g ginger chopped
75g tomatoes chopped
1 whole red chili
3g re chili powder
3g tumeric powder
1 tsp tomato paste
30g butter
30 ml cream
A pinch of sea salt
A pinch of saffron

Method

1) Marinate the chicken and set aside for 2 hours
2) Sauté chicke on high heat until golden brown before removing it from the pan.
3) Shallow fry the sauce and add in precooked chicken & cream and allow it to simmer for another 2 to 3 minutes
4) Garnish then serve

SIMPLE STEAMED HERBAL CHICKEN

2 chicken thighs
2 tbsp Chinese wolfberries
2 tsp polyconattum (Yok Chok)
1 tbsp sesame oil
2 tsp Chinese rice wine
Salt & pepper to taste

Method

1) Marinate the chicken and set aside for 5 minutes
2) Steam the chicken in a bowl for 25 minutes
3) Garnish then serve with rice

RED BEAN SOUP WITH TANG YUAN
Ingredients A
3 pandan leaves, knotted
1 cup red beans
3 slices dried mandarin orange skin
½ brown rock sugar
½ fresh squeezed orange juice
6 cups water
Ingredients B
1 pkt black sesame seed rice balls (tang yuan) ready made
½ cup dried longans

Method

1) Soak the dried longans in hot water for 15 minutes
2) Boil ingredient A in 4 cups of water and let it boil for 30 minutes.
3) Place the boiled mixture into a blender and blend till smooth and add 3 more cups of water
4) Bring to boil again and add in ingredient B with 2 more cups of water and let it simmer for 10 minutes
5) Served warm or chilled

MISO SOUP WITH TOFU

4 Cups water
1 pc dried konbu
1 block silken tofu
4 tbsp white miso
Roasted sesame seeds

Method

1) Place the konbu and water in a pot over medium heat simmer until the volume is about 4 cups to make the dashi stock
2) Stir in the white miso until it dissolve
3) Crushed the silken tofu and add to the soup
4) Serve with rice

SUMMER SPAHETTI AGLIO OGLIO

½ packet of spaghetti
20 cherry tomatoes, halved
1 ground piece of fresh mozzarella
Sprigs of parsley, chopped
4 gloves of garlic
5 tbsp olive oil

Method

1) Cooke the spaghetto om boiling water with a sprinkle of salt
2) Drain and set aside
3) Heat olive oil and friend garlic then add cherry tomatoes
4) Ad pasta and mix well
5) Tranfer to plate and sere with mozzarella cheese and parsley.

SIEW LUNG BUN (STEAMED SOUP BUN)
Ingredient (A)
500g minced pork
100g crab roe
150g crabmeat
Ingredient (B)
300g flour
Water
Seasoning (To taste):
Salt, sugar,
Minced ginger

Method
1) Mixed all ingredients (A) together
2) Mixed all ingredients (B) together
3) Divide dough into small pieces & roll into round pieces
4) Wrap fillings into bun & steams

ROAST CHICKEN WITH MASHED POTATOES & CRANBERRY SAUCE
Ingredients (A)
½ onion diced
2 cloves garlic diced
2 stalk of spring onion minced
1 red chili chopped
1/3 cup lemon juice
5g tumeric powder

Ingredients (B)
1.5 kg chicken deboned
Salt & pepper (to taste)

Gravy (C)
500g chicken bones
2 tbsp vegetable oil
4 cups chicken stock

Mashed Potatoes
750g potatoes
75ml cream /milk
2 tbsp unsalted butter

Cranberry Sauce
8 frozen cranberries
1 cup orange juice
½ cup sugar
1 orange peel

Method
1) Marinade chicken with blended ingredient (A)
2) Preheat oven to 160 C & roast the chicken
3) Cook ingredient © & strain into pot
4) Cook potatoes until tender (20 min)
5) Heat the rest of Mashed Potatoes ingredient until smooth
6) Arrange and garnish with Cranberry Sauce

=============
SALMON SOUFFLE
Ingredients (A)
100g salmon fillet
30g egg white
2 tbsp white wine
5g butter
5g garlic
3 baby carrots
3 potatoes
60ml dill cream sauce
10g dill

Method

1) Season salmon with salt, pepper & dill
2) Put rolled salmon into greased ring mould
3) Mix egg white with white wine. Whisk till firm an scoop onto the salmon
4) Bake the dish in oven @ 50 C for about 5 min
5) Saute baby carrots & potatoes with butter and garlic
6) Mix with cream sauce and dill
7) Removed the ring & pour the cream sauce onto the mousse and around the plate. Serve.

NEW YEAR DISH PLATTER
Ingredients (A)
200g Chinese Cabbage
200g Radish
6 pcs of mushroom,
6 pcs of fish maw
6 pcs of top shells
6 pcs of sea cucumber
300g yam
6 pcs of prawn balls
Some cooked pork, duck & chicken
½ Nam Yee (Taro) sauce
20g oyster sauce
10g sugar
2kg chicken stock

To taste
Corn starch
Sesame oil
Ground yoghurt
Light Soya Sauce
Ginger
Spring onion

Method

1) Heat oil, add 300g chicken stock, oyster sauce & thicken with starchy flour
2) Heat oil and add 300g of chicken stock and Nam Yee, sugar & thicken with starchy flour and set aside
3) Pull all ingredient into clay pot.
4) Lay cabbage at the bottom, then yam, radish, mushroom and top shells.
5) Spread a layer of Nam Yee sauce over it.
6) Then add next layer of fish maw, sea cucumber, prawns, chicken, pork and duck and oyster sauce
7) Cook for 5 to 10 minute & then serve

FRIED VENISON WITH CELERY SAUCE
Ingredients (A)
150g Venison
30g pine mushrooms
100g water
50g celery
4 pcs of ginger slices
Marinade (to taste)
Salt, sugar, soda powder, meat tenderizer, potato starch, water, sesame oil & pepper

Sauce
Salt, sugar, chicken powder, light soy sauce, ginger juice, minced shallot, celery and corn flour

Method

1) Stir fry celery with oil, ginger slices and salt
2) Put in venison
3) Sauté with sauce ingredients until cooked and serve

RECIPES, RECIPES & MORE RECIPES

2007-12-13T04:38:00.000-08:00

FRESH FRUITS YUSHENG

Ingredients
200g sliced salmon
10g pomelo
10g shredded strawberries
10g shredded honey dew
10g shredded papaya
60g shredded red carrot
60g shredded green carrot
60g shredded white raddish
30g cooked jelly fish
1 box Yu sheng ingredients Comes with yu sheng sauce

Seasoning
20g peanut oil
½ tsp salt

Method
Place all shredded carrot and radish in a big [;ate, ide with fresh fruits ad other Yu Sheng ingredients, top with sliced salmon
Squeeze lime juice, drizzle on Seasoning and Yu Sheng sauce before serving

VANILLA PANCAKES WITH BERRIES
1 Cup self-raising flour
¼ tsp baking powder
1 cup berry yoghurt
1 egg
½ tsp mixed spice
1 tbsp cooking oil
Fresh mixed berries and maple syrup to serve
Method
1.Sift flour and baking powder together in a large bowl. Make well in the centre
2.Whisk together yoghurt, egg and spice in another bowl. Pour into the centre of the flour mixture and mix until well-combined. The batter should be slightly lumpy
3.Heat a large, non-stick frying pan over medium fire. Lightly spray with oil or drizzle 1 tsp oil over. Spoon tbsp of batter in batches of 4 into the pan
4.Cook for 1 to 2 mins or until bubbles appear on the surface of the pancakes. Turn and cook for a further 1 to 2 mins or until golden and cooked through. Transfer to a plate and keep warm. Repeat with oil and remaining batter.
5.Serve pancake warm, topple with berries and drizzled with maple syrup

=========================
DURIAN PANCAKES
260G plain flour
1 tsp salt
40 g caster sugar
2 medium eggs
400ml thin coconut milk or UHT milk
40g butter melted
260g durian meat pureed
Method
Sift flour and salt in a large bowl. Add sugar and make a well.
Beat eggs and coconut milk together.Add to the sifted flour and mix until lump free. Leave aside for 30 minutes
Heat butter in a non-stick frying pan
Pour in some of he pancake batter until the base is golden brown
Turn the pancake over and cook the other side
Place 1-2 tablespoons of the durian puree on the pancake, fold and serve

====================

VEGETABLE AD CHICKEN MUFFINS

50g cooked cicken meat shredded
½ tsp pepper
½ tsp chicken stock granules
1 tsp salt
160 ml UHT milk
2 eggs
90g Butter, melted
25g chives, chop coarsely
25 g carrots, grated
Sift:
100g plain flour
150g self-raising flour
1 tsp baking powder
¼ tsp bicarbonate of soda

Method
Preheat oven to 180 c. Lightly grease muffin pans or patty tins with corn oil. Combine the sifted ingredients with the pepper, chicken stock & salt
Beat eggs lightly and mix in milk ad melted butter. Pour into the flour mixture. Mix lightly but thorough. Add chives, carrot and chicken meat.
Spoon batter into prepared muffin pans until three-quarters full. Bake in preheated oven for 20 to 25 minutes or until well-risen.

================================

MOCHA CUPCAKES
2 eggs
¾ cup brown sugar
1 tbsp powdered instant coffee
1 tsp vanilla essence
1 ¼ cup self-raising flour
¼ cup cocoa powder
1 cup vanilla yoghurt
Cocoa powder for dusting

Method
Preheat oven at 180 C line a 12 hole muffin pan with paper patty cases
Using an electric mixer, beat eggs and sugar together for 3 to 4 mins or until fluffy. Add coffee powder and vanilla essence. Beat until well-combined
Sift flour and cocoas powder together. Fold lightly through egg mixture alternating with yoghurt until just combined. Do not over-mix
Spoon mixture into patty cases until almost full. Bake for 12 to 15 mins or until a skewer inserted into the centre comes out clean
Cool in pan for 5 mins then transfer to a wire racket o cool completely. Dust with cocoa

===================

CRISPY CORNFLAKE CHICKEN WINGS
6 Cloves garlic, finely minced
3 sprigs curry leaves, finely shredded
2 tbsps finely chopped spring onion
1 tbsp curry powder
1 tsp salt
150 ml mayonnaise
125g Parmeson shredded cheese
12 chicken wings
200 crushed cornflakes
Method
Preheat oven to `80 c
Combine the first 8 ingredients including the 125g parmesan Shredded cheese in a large bown
Spread this mixure all over the chicken wings. Roll the chicken wings in the crushed cornflakes
Arrange chicken on baking tray and bake for 25 minutes or until cooked through and lightly golden and tender

=============================
GRILLED SALMON WITH YOGHURT & DILL SAUCE

1 tbsp olive oil
Sprinkling of salt
1 tsp chilli flakes
4 salmon fillets, about 120g each
Green salad to serve

Yoghurt Dill Sauce
¾ cup natural yoghurt
½ cup chopped fresh dill
1 tbsp lemon juice
1 clove garlic

Method
Heat oil in a large frying pan over high fire. Meanwhile sprinkle salt and chilli flakes over salmon fillets
Slide salmon fillets into pan. Cook for 3 to 4 mins watch side or until cooked to taste
Meanwhile combine all sauce ingredients in a small bowl. Season with more salt if necessary
Serve salmon drizzled with sauce and salad on the side

=================
BIRD’S NEST CRYSTAL MOONCAKE (JELLY MOONCAKE)
Ingredients A
1.4 litres water
400g sugar
6 pandan leaves

Ingredients B
600ml water
25g agar-agar powder
30g instant jelly

Ingredients C
1 bottle concentrated bird’s nest
Some wolfberries

Method:
1. Place Ingredients A into a pot. Bring syrup solution to a boil and stir well
2. Turn off the heat. Transfer a bowl syrup to another pot. Add bird’s nest and bring to a boil. Drain bird’s nest from the syrup and temporary places into a bowl. Pour bird’s nest-syrup mixture back into main pot of Ingredient A. Stir well and bring to a boil. Add ingredients B and stir well. Bring to a boil.
3. Allocate some bird’s nest and 2 wolfberries into mould. Pour agar-agar mixture into mould until half full. Set aside to slightly solidify for 5 minutes
4. Place 7 grams of white lotus paste into the mould, then top up with gar-agar mixture. Leave to cool and set. Transfer to refrigerator and chill

SWEET FERMENTED RICE WITH GLUTINOUS TICE BALS
Ingredients
6 cups water
12 glutinous rice balls
1 cup fermented wined rice
1 egg (beaten) some rock sugar and osmanthus

Method:
1. Bring water to boil. Place in glutinous rice balls. Bring to a second boil, switch to low heat. Close the lid and cook for 3-4 minutes until the glutinous rice balls float
2. Add fermented wined rice and rock sugar. When boil, add in egg mixture slowly in a circular motion. Turn off heat immediately
3. Add osmanthus, stir briefly and serve
==============

STUFFED GLUTINOUR RICE BALL
Ingredients
200g glutinous rice flour
½ cups warm water
1.5 litres water
4 padan leaves
some rock sugar
40 g black sesame
40g red bean
40g peanut filling (each divide into 8 portion)

Method:
1. Glutinous Rice Ball Skin: Add warm water to glutinous rice flour gradually and knead into dough. Divide into 24 portions. Shape into ball and flatten it.
2. Wrap the filling with glutinous rice ball skin
3. Bring water to a boil, add pandan leaves and cook for 5 minutes using medium heat
4. Add rock sugar, switch to high heat and bring to a boil, add glutinous rice balls. Cook for 5-7 miuntes until cooked. Serve
========

NYONYA FISH HEAD CURRY

Ingredients A
1 fish head (about 500g)
1 tsp salt
2 tbsp tamarind juice
250g grated coconut
1 stalk lemon grass (sectioned)
3 tbsp curry powder
100g lady’s finger (cut into slices)
1 tomato
1 onion
4 green chillies
1 tbsp sugar

Ingredients B
8 shallots
3 cloves garlic
1 small piece ginger

Method:
1. Rinse fish head and cut into halves. Rub salt all over, set aside for 15 minutes and rinse well. Marinate with tamarind juice briefly
2. Squeeze grated coconut for 1 cup of thick coconut milk. Then all 2 cups of water to the squeezed grated coconut and extract think cocont milk
3. Place Ingredient B into a blender and blend until a fine paste is formed. Remove and set aside. Mash lemon grass and set aside
4. Heat wok with some oil, add paste from Step 3, lemon grass and curry powder. Stir fry until fragrant. Pour in thin coconut milk and bring to a boil. Add fish, lady’s finger, tomato, onion, chilli and sugar. Brin to a boil again using medium heat
5. Lastly pour in thick coconut milk and cook briefly

==============

EASY CREPE
Ingredients
1 cup plain flour
1 cup milk
1 tbsp sugar
Fruit, jam, syrup or
Ice cream, as filling

Method

1) Mix flour, milk and sugar together in a blender or with a hand mixer
2) Heat a lightly oiled non-stick pan
3) Pour ½ cup of batter (for each crepe) into the pan and spread into a thin circle by rotating the pan
4) Turn crepe over with a spatula after the bottom turns golden brown and cook for a couple more minutes
5) Add filling, fold and serve

=============

Coffee Brownies
Ingredients
175g unsalted butter, softened
½ cup unsweetened baking
Chocolate buttons
3 large eggs
3 tbsp brewed coffee
1 cup all-purpose flour
½ tsp baking powder
¼ cup cocoa powder
1 ½ cup caster sugar
½ cup Nutella hazelnut spread

Directions
1) Preheat the oven to 180 deg C, brush a 9-inch square baking pan with butter over parchment paper with an extra 1cm on the sides
2) In a heated bowl over simmering water, put the butter and chocolate to melt and keep stirring until smooth. Add eggs and coffee and mix well
3) Combine the flour, baking powder, cocoa powder and caster sugar. Add this to the chocolate mixture
4) Pour batter into pan, smooth the top and bake for 30 min. Stick a toothpick into the centre of the brownie to check that it’s done.
5) Cut into 4X4 cm squares and spread Nutella on each piece before serving.
6) Heat a lightly oiled non-stick pan
7) 3) Pour ½ cup of batter (for each crepe) into the pan and spread into a thin circle by rotating the pan
8) Turn crepe over with a spatula after the bottom turns golden brown and cook for a couple more minutes
9) Add filling, fold and serve

Chicken drumsticks In Coffee Sauce
Ingredients
6 chicken drumsticks
1 tsp oyster sauce
Pinch of salt & pepper
2 tsp unsalted butter
2 tsp olive oil
2 cloves garlic, crushed
1 tsp barbeque sauce
3 tbsp brewed coffee
1 cup all-purpose flour
1 tsp brown sugar

Directions
1) Marinate the chicken with oyster sauce, salt & pepper.
2) Saute chicken over a heated grill pan with butter for min. Remove and set aside.
3) In the same pan add the oil and sauté garlic until fragrant then, add in the barbeque sauce, coffee and brown sugar. Let it cook for 2 min
4) Finally, add in the chicken, allowing the sauce to caramelize and ensuring the chicken pieces are evenly covered with sauce. Serve immediately

Available Recipe Videos
To get the most out of your Cuisinart appliance we have developed easy to follow instructional videos for the creation of an array of tasty recipes that are hosted by world- renowned chefs. Recipe demonstrations and selections feature appetizers through desserts. Cuisinart will be adding new videos to this section so please visit us often. Also check out our recipe section for a wide variety of delicious meal suggestions. Bon Appetit! Click on the links below to view. Gazpacho Guacamole Pesto Salmon Pizza Margherita Apple Crumb Pie Chocolate Chip Oatmeal Cookies

Merry Christmas & Have A Happy New Year

2007-12-03T18:23:00.000-08:00

Ha..ha.. Remember not to over eat or 'drink & drive'

COOK'S DAY OUT- ORDER HOME DELIVERY

2007-11-28T23:10:00.000-08:00

Too lazy or tired to cook? Well, just pick up your phone or orderline .
Do try these home delivery services:
http://www.dabao.sg/
www.tasteourfood.com
www.missclaritycafe.com
www.thaivillagerestaurant.com.sg
http://www.expressfood.com.sg/
http://www.brindas.com.sg/
http://www.omar-shariff.com/
http://www.themangotree.com.sg/
http://www.makanexpress.com.sg/
http://www.cuisinexpress.com.sg/
http://www.sakaesushi.com.sg/
www.sbestfood.com/sribistari

MISO 101

2007-11-28T22:47:00.000-08:00

Miso is a staple Japanese condiment. It is made from soya beans, rice or barley with salt and a mould culture and then aged for one to three years. Miso is good for health because it is rich source of antioxidants & vitamin E. You can use it in soups, stews and even marinades.

Type of Miso

Shiro Miso (White Miso) – mild and sweet in taste and good for light broths, dips for raw vegetables, salad dressing and fish marinades.

Aka Miso (Red Miso) – saltier in taste and used for richer soups, stew and marinades for meats.

Hatcho Miso (Dark Miso) – strong salty flavor , brown and lumpy in color.

Mugi Miso (Barley Miso) – is made from rice or barley and is sweeter than dark miso pastes.

Foodies Blogs

2007-11-26T00:34:00.000-08:00

Looking for more Blogs on Food? Well here is a list of foodies blog in
Singapore:
http://www.ieatishootipost.blogspot.com/
http://www.singapuradailyphoto.blogspot.com/
http://www.makansingapore.com/
www.chubbyhubby.net
www.makansutra.com
www.eatbma.blogspot.com

Indonesia
http://www.jenzcorner.com/

Malaysia
http://www.goodeaters.net/

HONEY 101

2007-11-18T21:05:00.001-08:00

1) Manuka Honey
This honey has 10 to 16 UMF (Unique Manuka Factor) and is rich in antibacterial substance.

2) Comb Honey
It is usually presented in its original beeswax comb.

3) Raw Honey
This honey is extracted without heating or filtering in its very original condition.

4) Cream Honey
Taste like marshmallow with cream-like consistency and suitable as bread spread

5) Monofloral Honey
This honey has fruity and sweet citrus flavour. They can be in the form of mango, lychee or rambutan honey.

KOREAN FOOD=HEALTHY FOOD = SLOW FOOD

2007-11-17T20:11:00.000-08:00

Here is a list of favorite Korean Foods that are popular with people around the world:

Bulgogi
(Thinly sliced beef marinated in a mixture of soy sauce, sugar, green onions, garlic, black pepper, sesame seeds and sesame oil and grilled at the table)

Bibimbab
(Rice combined with vegetables and beef)

Bulgalbi
(Beef short ribs, marinated in a mixture of soy sauce, sugar, green onions, garlic, black pepper, sesame oil and then grilled)

Gomtang
(Thick beef soup)

Seollungtang
(Beef bone soup)

Samgyeotang
(Chicken ginseng soup)

Hwayo
(Traditional vodka-liked distilled liquor that is high in alcohol content - 40%)

Muk
(A firm jelly made of acorn)

Red Kimchi
(Preserved salted cabbage in red pepper powder introduced into Korea way back in the 1600s.)

White (Baek) Kimchi
(Preserved salted cabbage in SMALL AMOUNT red pepper powder usually for children because it is mild flavor and less spicy)

Naengmyeon
(Chilled buckwheat noodle soup)

Donchimi
(An autumn dish - radish kimchi in seasoned water-preserved in red chili pepper, garlic and ginger in brine and store in a crock.)

Jeotgal
(Salted and preserved fish in a variety of seasonings such as powdered red pepper, garlic, ginger and more ginger)

KOREAN SPICY BEET HOT POT
500g sliced thinly
5 Wongbok cabbage leaves, cut into strip
50g carrot, peeled and cut into stips
8 shiitake mushrooms, cut into strips
6 spring onions, sectioned
1 egg

Beef seasoning
3 tbsp light soy sause
2 stbsp sake
1 tsp sugar
A few drop of sesame ooil
2 tsp chopped garlic
A dash of pepper

Broth:
2.5l stock
4-5 stbsp gochu jang (Korean hot chilli paste)
1 tsp chopped garlic
3 tsp light soy sauce
2 tbsp sake
2 tsp mirin
Salt to taste
A pinch of sugar

Method
1) Bring the broth ingredients to boil. Lower heat and simmer for 5 minutes. Add salt & sugar adjust taste taste.
2) Mix beef with seasoning and set aside in fridge.
3) Place cabbage intoshallow pot, arrange carrot, mushroom, spring onion and beef on top of the cabbage. Add stock
4) Set pot on stove and boil medium heat. Make a well in the centre and crack an egg into it . Once the ingredient are cooked, the hot pot is ready.

HEALTHY BONES & COLD PREVENTION DIET

2007-11-15T21:53:00.000-08:00

For Healthy Bones
Eat foods that are high in cakcium, minerals, proteins and vitamins.
Examples:
210g of salmon = 450mg of calcium
1 cup of bake beans = 300mg calcium
1glass of milk = 300 mg calcium
1 kg of brocolli = 300mg calcium
1 tub of yoghurt = 266mg of calcium
1 slice of cheese = 137mg of calcium

To prevent cold:
Orange juice (for vitamin C)
Oatmeal, bananas, fish, chicken & turkey (for production of white blood cell)
Apple, cranberries & tomato sauce (for flavonoids and anti-inflmmatory substances)

Besides that to fight FATIGUE you also need to

Get some fresh air
Take a walk
Drink more water
Choose your lunch wisely
Have a snack

PIZZA WITH A PIAZZA

2007-11-13T01:48:00.000-08:00

Hello Foodies,

Check out these pizza parlour in Singapore
(especially for those who have not tried pizzas other than PizzaHut's pizza).

www.dapaolo.com.sg
www.artpizza.com,
www.spizza.sg,
www.oishipizza.com
www.sarpinos.com.sg
www.cuisinexpress.com.sg

NUTS ABOUT DONUTS?

2007-11-12T22:47:00.000-08:00

Here are some recommended doughnuts for you to try out. So start queuing early.

Munchy Donut @226 Tg Katong Road
-Blueberry Volcano, Typhoon Oreo

Missy Donut @ B2 Plaza Singapura
-Chocolate Swirl, Orange Cream-filled

Donut Factory @ Suntec City T3
-White Chocolate, Mint Dark Chocolate, Strawberry White Chocolate

Pop Doh @ B2 Takashima
- Double Chocolate wave

SEAFOOD SURPRISE

2007-11-09T22:20:00.001-08:00

SEAFOOD Spaghetti
(A)
2 tbsp olive oil
½ brown-skinned onion finely chopped
4 slices bacon, cut into small bits
6 gloves garlic, chopped

(B)
1 green capsicum, cored and diced
150ml white wine
600g canned plum tomatoes, mashed fine
Salt., to taste
Black pepper, to taste

(C)
375 spaghetti

(D) (Garnish)
400g fresh asari clams, scrubbed clean
3 tbsp finely chopped parsley
Paper-thin slices of lemon for garnish

METHOD
1.Heat olive oil in a saucepan and throw in (A) ingredients.
2.Add (B) ingredients and fry for 10-15 minutes
3.Cook ( C) ingredient in boiling water and drain well
4.Add (D) ingredients to ingredients (A) & (B). And finally add Spaghetti last & mix thoroughly. Serve with lemon.

============================

SEAFOOD Fried Rice
A)
2 small dried squid
Oil for deep frying
(B)
500g rice
500ml water
2 stalks lemongrass, bruised
T tbsp pounded garlic
1 tsp ground tumeric
½ tsp meat curry powder
½ tsp salt
(C) (Garnish)
2 tbsp fish sauce
2 tbsp live oil
150g shelled cooked small clams
½ small, ripe pineapple, finely diced
6 shallots, finely diced
4 tbsp roughly chopped coriander leaves
1-2 tbsp very finely chopped red chilli

METHOD
1.Heat oil and deep fried the squid
2.Cook ingredient (B) until done
3.Toss ingredient (C) with ingredient (B) & serve immediately

==================

SEAFOOD Otak-otak
( A)
4tbsp finely sliced lemongrass
4 shallots, sliced
5 cloves garlic, crushed
2-3 red chilies, thinly sliced
300g minced pork
150g shelled prawns, roughed chopped
2 tbsp fish sauce
¾ tbsp black pepper
½ tsp sugar

(B)
4-6 squares of banana leaf, about 30 cm across
50g sakura ebi(dried Japanese Shrimp)

(Garnish)
Finely chopped spring onion for garnish

METHOD
1.Pound and grind (A) ingredients, mix well and chill for 30 minutes
2.Briefly steam, blanch or microwave banana leaf squares for about 15 seconds.
3.Spoon 2-3 tbsp of ingredient (A) in the centre of a leaf square (about 1cm thick).
4.Sprinkle ebi and fold them into otak-otak shape and seal with tooth picks or staples
5.Cook them over hot barbeque for 4-5 minutes. Serve with spring onion
============

FISH MOLEE
( A)
2 small onions, chopped
1 sprig curry leaf
300ml coconut milk

(B)
500g dory fish fillet, sliced
4 tomatoes

1 cup cooked rice

(Garnish)
1 sprig coriander

METHOD
1.Fry & stir in (A) ingredients
2.Bring it to a simmer
3.Throw in (B) ingredients and cook for another 5 minutes
4.Garnish and serve with rice

COFFEE 101

2007-11-09T22:12:00.000-08:00

The Origin of Coffee

The word “Coffee” comes from the Latin name of genus ‘Coffea’ and originated in Ethopia. It was believed that adding sugar coffee may have been started by French monarch King LouisXIV. Ludwig van Beethoven, the famous musician that was reputed to have always counted 60 coffee beans for each cup he brewed. Chocolate was first added to coffee by the Europeans in 1600s. Iced coffee in a can has been popular in Japan since 1945. In Japan, the official Coffee Day falls on Oct 1st.

An average cup of coffee contains more than 1000 different chemical components, none of which is tasted in isolation but only as part of the overall flavor. Approximately 4000 Arabica beans are used to make one pound of roasted coffee.
A coffee tree has a lifespan of about 50 to 70 years. It takes 5 years for a coffee tree to produce its first crop after the coffee seed is planted.

Dark roasted coffees actually have less caffeine. Coffee beas are generally roasted between 400F and 425F. It is the most popular beverage worldwide with over 400 billion cups consumed each year. Coffee is grown commercially in over 45 countries throughout the world. Kopi Luwak (the world’s most expensive coffee are harvested from partially digested beans from the Asian Palm Civet that gorge on ripe coffee berries.

Deja Brew Names
Qahwa (Arabic Countries), Sourj (Armenian) , Masbout (Egypt) Buna (Ethopia), Kahvi (Finland), Kaffee (Denmark, German & Norway), Koffie (Holland), Kave (Hungary), Gehve (Iran), Koohii (Japan), Kalawa (Kenya), Kawa (Poland), Kafe (Spain) & etc...

Drinking Coffee for their Health Benefits:

Drinking more that one cups of coffee a day may help to:
Lower the risk of getting cancer by over 40%,
Reduce the risk of developing Alzheimer’s Disease.
Reduce muscle soreness and improve stamina (Good for avid athletes)
Helps to counter sleepiness
Treat asthma in Scotland since 1859.
(It does not cause osteoporosis)

Benefits & Disadvantage of drinking Coffee

Beneficial if less than 3 cups of coffee a day

Stamina Booster (It can boost physical performance).

Besides that it also boosts mental function and alertness and reduce your risk of Alzheimer’s disease. (making us more agreeable)

Lower diabetes risk (it protects against type II diabetes)

It fights cellulite & can help to fight pain.

It can reduce the risk of asthma attacks and treat allergies

It may protect against liver disease. (Decrease the alcohol-related cirrhosis)

Not beneficial if more than 3 cups a day. It can cause:

Heart: abnormal heart rhythms (cardiovascular disease), increase blood pressure

Head: restlessness, mood swing, nausea, anxiety, hyperventilation, panic attacks, migraines, depression, sleeplessness, headaches, vertigo and muscle tremor

Stomach: irritate the stomach, constipation, cause peptic ulcers (or cancer), stomach cramps, diarrhea, premenstrual bloating, gastrointestinal distress, miscarriage and low birth weights

Bone: osteoporosis,

Avoid taking caffeine if you are on antibiotics or anti-anxiety meds.

HOW MUCH CAFFEINE IS IN THESE DRINKS

Current evidence suggests that a moderate regular consumption (300mg daily) of caffeine does not adversely affect heat. However, pregnant women should drink less.

The following are guideline depending on the the product or method of preparation:
Painkiller/flu table 30-65 mg
1 Vivarin caffeine pill 200 mg

1 Hershey’s Kiss 1 mg
Milk chocolate bar(50g) 15 mg
Dark Chocolate Bar (50g) 40 mg

Filter/espresso coffee 100-150 mg
Instant Coffee 60-80mg
8 oz coffee 135 mg
16 oz coffee 135 mg
16 oz Starbuck Coffee Grande 259 mg

Can of “energy drink upto 80 mg
12 oz Snapple Iced Tea 31.5 mg
Can of cola 40 mg
12 oz Dr Pepper 41 mg
12 oz. Mountain Dew 55 mg
8.5 oz Red Bull 80 mg
16 oz Full Throttle energy Drink 144 mg
16 oz RockStar energy drink 160 mg
24 oz BooKoo energy drink 360mg

Links

http://www.starbucks.com.sg/promotions/index.html

http://www.highlandercoffee.com/html/coffeeresources.htm

Bonjour French Fair & More...

2007-11-07T01:15:00.000-08:00

25 - 27 Oct // Wine for Asia 2007
It is Asia's most comprehensive international wine exhibition and Sopexa's first inaugural French Pavilion. Read on... ...
8 - 11 Nov // Bonjour French Fair
Come down for another season of food and wine at the Bonjour French Fair! There will even be a Giant Eiffel Tower for you to hang the wish of your choice. Read on to find out more.......
19 - 23 Nov // Alsace meets Asia 2007
The yearly affair with Alsace Wine is once again back from the 19 Nov - 23 Nov 2007 with more events. Read on to find out how you can be a part of it... ...
15 Nov // Beaujolais Nouveau
Join us on the 15th of Nov to mark the celebration of "Beaujolais Nouveau"! Look out for promotions available with purchase of the wine at Cold Storage, Isetan and Carrefour. More details will be coming your way so keep a look out... ... More Events >>

Here's your chance to win for yourself attractive prizes! Take part in our online contest and you may be the lucky winner! All you need is browse through our site and the answer to the questions is just few clicks away. Click, click, click, and you may be the next winner! Bonne Chance! Click Here For More Details >>

SEAFOOD PLATTER & SALSA RECIPES.

2007-11-01T00:31:00.000-07:00

SEAFOOD WITH COCKTAIL SAUCE

Serves 4 as starter

10 mussels
10 clams
10 large prawns
10 large octopus
2 lemon
30ml brandy
50g tomato paste
5ml Tabasco sauce
10g gherkin or dill
Pickle, chopped
200g mayonnaise
Salt & pepper to taste

METHOD
Sauce
1) Mix mayonnaise, Tabasco sauce, Tomato past e& chopped pickle into a large mixing bowl and whip till blended
2) Add brandy and season to taste
3) Served chilled

Seafood
1) In a large pot of boiling water add a pinch of salt and lemon
2) Poach seafood in boiling water for no more than 5 mins
3) Chill seafood in an ice-bath for 3 to 5mins
4) Serve on bed of ice in large tray or display bowl

=================

SALSA PICO DE GALLO
(SERVES 8-10)

INGREDIENTS
– 12 tomatoes, desseded and ginely diced
– 2 white onions, finely diced
– 1.5 serrano chiles diced
– 200g cilantro, finely diced
– 1 large avocado, diced
- 1 large lime, juiced
– 1 tsp salt
– 500g tortilla chips

METHOD
1) Combined all vegetable ingredients in a large bowl and season with salt
2) Chill salsa for 2-3 hours for flavours to develop
3) Serve witg tortilla chips or as side dish to tacos or enchiladas

CHAMPAGNE 101

2007-10-31T22:36:00.000-07:00

The Origin of Champagne

It was created by women. Madame de Pompadour, mistress of the French King Loius
XV used to say, “I love champagne because it is the only wine that leaves a woman
beautiful after drinking it.” It is more sophisticated, intimate and emotional than
drinking wine.

In 1964, when LVMH the holding company of Moet et Chandon took over
Christian Dior cosmetic, both champagne and Dior Perfume sold equally as they are
popular as gifts for women.

Sir Winston Churchill reputedly drank a bottle a day.

John M. Keynes regret in life was not to have drunk enough champagne.

The Benefits of Drinking Champagne
Champagne is more sensual than aphrodisiacs because drinking it makes one look
sexy rather than the wine itself that is sexy. And people often buy them for house
parties.

The way to drink Champagne
To bring out the spirit, delicacy and beauty of drinking champagne, one must use the
right glass, the champagne must be chilled an the surrounding must be a little bit
sophisticated.

BEER 101

2007-10-31T22:34:00.000-07:00

The Origin of Beer
Beer was discovered by accident some 6,000 years ago by the ancient Sumerian people in what is now Iraq. They cultivated crops like wheat, emmer and barley which they turn into dough to make bread. A story goes that one forgetful baker left some dough in a bowl of water. Left to ferment in the open, the drink was subsequently turned into alcohol (the air converted the starches into sugars and then alcohol). When he drank it he experienced that euphoric and uplifting sensation. The farmer then organised the first beer party in history, which sparked the proliferation of the brewing industry.

Beer & Their Most…
The world oldest still-operating brewery: was founded in Germany in 1040 AD.

The highest consumption rate per capita: Czech Republic follow by Ireland and Germany.

The alcohol content of the world’s strongest beer: Samuel Adam’s Uopias (has 25% alcohol content)

The most expensive beer: US$4,910 (S$7,725) for the first bottle off the production line of Sam Adam’s Millennium Beer

Beer & Their Right Glass
Newcastle Brown Ale – Tulip glass
BelleVue Kriek(Fruit Beers) – Stange
Cascade Light (Light Lager) – Half-pint Glass
Brewerkz (Wheat Beer) – Weizen Glass
Guiness (Stout) – Brandy Glass
Heineken (Lager) – Pint Glass
Pilsner Urquell(Czech Lager) – Pilsner Glass

Beer Talk & Their Phrases
Rule of the Thumb
– When primitive brewers needed to find out the temperature of the brew before adding yeast, they stuck their thumb n to gauge how hot it was
Mind your Ps & Qs
– When beer was still in pint and quart containers the bar keeper keep a tab on how much Ps & Qs were consumed so people could be aware of how much they drank and control their intake and expenditure
Cock & Bull Story
– This comes from and English town in Stratford where there are two pubs called The Cock and The Bull. The saying goes when a story started in The Cock it would have been twisted by the time it fot to The Bull.
Honeymoon
– It started in ancient Babylon where the father-in-law would give as much honey beer as his son-in-law wanted for the first month of marriage
One for the Road
– It started in ancient time when the final drink that was given to the condemned prisoners before they were headed off to their public execution
Scot Free
– When in olden days, the state used to mark pub bills was called a scot. You got off Scot Free meant that you don’t have to pay for your drinks.

Drinking Beer For their
The ideal for females is 20g a day and for males is 40g a day. It has vitamin A,D,E,K and B Complex. Beer can lower blood pressure, reduce strokes and heart attack. And it is good for distressing when you go for a drink of beer to chill out after work with your buddies. Moreover it has lower alcohol content than wine. For example, Singha Beer has 6%, Chang 6.4%, & Tiger 5%. You don’t get “Beer Belly” from drinking but from snacking when you drink beer.

Good beer are usually:
-visually bright and has golden appearance with consistent colour throughout and rich in froth.
-smell fruity, fresh, sweet or bitter
-and they never taste sour.

Swirl the beer around the mouth while taking a small breadth of air but never spit it out like wine tasting.

THE LAD’S PRAYER
Our beer
Which art in Barrels
Hallowed by the drink
They will be drunk
I will be drunk
At Home as it is in the local
Forgive us this day
Daily Spillage
As we forgive those who
Spillest against us
And lead us not into
Practice of poncey wine tasting
And deliver us from alcopops
For mine is the bitter
The ale and the lager
Forever and ever

Tea 101

2007-10-30T00:53:00.000-07:00

To a Tea… House in Singapore

Tea Chapter @ 9A Neil Road

Hediard Café Boutique @ 125 Tanglin Road

House @ 8D Dempsey Road

Royal Copenhagen Tea Lounge & Restaurant @ 2F Takashimaya

Essential Brew Tea Café & Restaurant @ 269 Holland Ave

Yixing Xuan Teahouse@ 30/32 Tg Pagar Rd

====================

Origin of Drinking Tea

Back in 2737BC, according to Chinese Mythology, Emperor Shen Nung was drinking a fun-filled cup of freshly boiled water when some dried leaves fell into the water from a nearby bush, creating the world’s first brew. Then it spread to Japan, Europe and other countries. The English started the tea gardens and the Americans came up with tea bags.

Connoisseur Tea

From China - Aged Puer(slimming tea), Silver Needle(exquisite tea plucked in spring before the buds open), Pre-Qing Ming Dragon Well(green teas), Imperial Golden Cassia (a lightly fermented oolong tea), Scarlet Robe(Espresso of Teas) &….

From Sri Lanka – Ceylon Breakfast

From Japan – Japanese Green Bancha Tea with Rice & Corn (rich in vitamin C & anti-cacinogenic properties)

From South Africa – Rooibos (Red Tea)

==================

Ingredient of a good Brew

To brew a perfect cuppa, you need to have the perfect temperature & quality of water, tea leaves and its infusion time.

The optimum infusion time for Japanese green tea is 20 seconds, and for oolong tea is 30 seconds.

People scald the teapot before making tea to moisturize the tea leaves in order to bring out the taste of the tea.

Bubbles in the teapot are undesirable because the bubbles contain air and hence diminish the amount of anti-oxidants in tea if present.

The proper way to store tea leaves are the put them in a special canister or air-tght Ziploc bag.

Tea leaves are better quality than tea bags because tea bags comprise of powdered tea.

Alternative uses of tea are, you can collect them and zip them up in a pillow case to make a tea pillow. You can also use expired tea leaves as fertilizer for your plants, Green tea absorb radiation and it’s advisable to have a cup of green tea besides the computer screen.

Cup of Tea 30-60 mg(in descending order of caffeine content are)
-black tea,
- oolong tea,
- green tea and
- white tea
(longer brewing time increases content)

==========================

Tea and Henry V

The Battle of Agincourt took place on October 25, 1415, in France. Shakespeare wrote a play about it. Most versions now in existence have expunged the tea bits.

Henry, the fifth one, was King of England and a slice of France. He was continually excluded from tea parties in Paris. It was said, a fellow would dress up as a dolphin be most amusing at these gatherings. Henry liked a good tea party. He didn’t take kindly to not being invited. He was miffed.

Henry, the man of action, acts. He raises an army, and, as all the history books will tell you, he marches his troops across the English Channel. Exactly how he does this is lost in the mists of time.

He arrives in France very wet. This doesn’t improve his mood. He lays siege to several castles, and then yells some stirring words about getting into his breeches. Henry is keen to wear his new pants at the tea party.

The sieges are terrible. The thirsty, tea-drinking rabble teems over castle walls, across drawbridges and make for castle kitchens. There, the battle-mad invaders brew up pots of tea. They devilishly force conquered French maidens to bring them biscuits and cakes. The victorious rabble soon becomes indolent under effects of French tea and cake. In no time, they are learning the French words for please and thank you.

Henry won’t let his men idle long. His thoughts are on Paris, elegant salons, cups of tea, dainty cakes, and the chance to dress up as a dolphin, too.

It’s been raining for days, and it’s raining now. He’s pushing his troops forward. Then, just outside the town of Agincourt, he sees some 30,000 French on the hill. They taunt the English by holding up giant teacups on the tops of their umbrellas. This is strictly against the rules of chivalry.

If the sight is not enough to terrify and madden the soggy English, the French now cry, in one well-rehearsed sing-songy voice, “You’re not coming to our party.” They do this of course in French, so its devastating effect is lost on the English, except for a few noblemen who had been privately educated. These cleverly put their fingers in their ears.

Henry has only 5000 thirsty archers and 900 other fellows who could get in a very nasty mood if they don’t get their tea. But Henry and his army are vastly outnumbered. His troops become dispirited. He unrolls his almanac and notices that it is Saint Crispin’s day. Then, he has a fit of supreme eloquence. He galvanizes his troops in true Shakespearean form:

“We few, we happy few, we band of brothers,
For he today that drinks tea with milk and no sugar,
Shall be my brother: be he ne’er so vile,
This day shall gentle his condition.
And gentlemen of England, now a-bed
Shall think themselves accursed they were not here:
And hold their manhoods cheap, whiles any speaks
That drank tea with us upon Saint Crispin’s day!”

With that, a loud hurrah! and off they go to win a decisive victory. Henry gets to go to the tea party, where he meets a nice French girl. He slips her a few cups of broken orange pekoe and, under the influence, she consents to be his girlfriend. Now formally admitted to the sumptuous Paris tea party, Henry also takes to the habit of dressing up as a dolphin.

============

CHAMOMILE TEA

Nutritional Values
-Anti-stress & Calming Herbal Tea
-Comforting benefits like relieving morning sickness and PMS
-Hyperactivity Breaker,Ulcer Protection
-Good for Sound Sleep & Sweet Dream, sooths Sport Aches & Pain
-Cure for diarrhea, gastritis, indigestion, loss of appetite and liver disorders

Top 20 Singapore Dishes

2007-10-23T03:08:00.000-07:00

Yummy yum yum...
Listed below are the dishes and the places that you could get to savour these heavenly dishes. HAPPY FEASTING!

1. Dong Po Pork
The Palms @ Changi Beach Club
2. Pork in Spicy Sauce
Silk Road Restaurant @ Amara Singapore
3. Ying Yang
Barnacles Restaurant & Bar @ Siloso, Sentosa
4. Sichuan Mala Hotpot
The Magic of Chongqing Hot Pot @ Tanglin Shopping Centre
5. Mushroom Steamboat
Mushroom Park Restaurant @ Serangoon Garden Way
6. Peking Duck
Pine Court Chinese Restaurant @ Meritus Mandarin
7. Fried Heng Hwa Bee Hoon
Pu Tien @ Kitchener Road
8. Baised Lion’s Head Meatball with Crab Roe
Grand Shanghai @ Grand Copthorne Waterfront Hotel
9. Chili Crab
Long Beach @ East Coast Parkway
10. Sichuan Salivating Chicken with Centure Eggs
Xi Yan @ Craig Road
11. Fried Carrot Cake in XO Sauce
Taste Paradise @ Mosque St
12. Crouching Tiger Hidden Dragon
Sha Tin@ Geylang Lorong 3
13. Lover’s Platter
Summer Palace@ The Regent Singapore
14. Or Nee
Spring Juchunyuan @ Far East Sq
15. Baked Crab with White Cream Sauce
Canton Wok by Chef Kang@ 382 Joo Chiat Road
16. Drunken Live Prawn Flambe
Min Jiang @ Goodwood Park Hotel
17. Alaskan King Crab
Long Beach Seafood Restaurant@ East Coast Parkway
18. Sweetened Cream of Almond with Egg White
Hua Ting@ Orchard Hotel
19. Teochew Steamed Pomfret
Guan Hin Teochew Restaurant @ Block 34, Whampoa West
20. Yam Ring
Dragon Phoenix Restaurant @ Novotel Clarke Quay

SOYA YOUR MIRACLE FOOD

2007-10-18T00:37:00.001-07:00

Rich sources of Soya: Edamame, Soya Yogurt, Soya Milk, Light Tofu & Veggies Burgers
It has long been touted as a miracle food as it helps to:

1) Prevents heart disease as it is a good alternative to meat and it is lower in cholesterol-raising saturated fat.

2) Protects your bones as it is rich in calcium and low in fat

3) Makes you smarter as it is estrogen and isoflavones. It helps to enhance the connection between brain cells, improving memory and problem solving skills.

Best (& Worst) Restaurants in Singapore (2006)

2007-10-16T04:16:00.000-07:00

An online lifestyle magazine run by a young ... i have reviewed many restaurants in the past year, and it took ... edmund@givingforward.com View all
...sparklette.net/archives/best-worst-restaurants-in-2006 - 217k - Cached

2007-10-09T02:56:00.000-07:00

Oktoberfest History

2007-10-09T02:47:00.000-07:00

The Royal Wedding

Crown Prince Ludwig, later to become King Ludwig I, was married to Princess Therese of Saxony-Hildburghausen on 12th October 1810. The citizens of Munich were invited to attend the festivities held on the fields in front of the city gates to celebrate the happy royal event.

The fields have been named Theresienwiese ("Theresa's fields") in honor of the Crown Princess ever since, although the locals have since abbreviated the name simply to the "Wies'n".

Horse races in the presence of the Royal Family marked the close of the event that was celebrated as a festival for the whole of Bavaria. The decision to repeat the horse races in the subsequent year gave rise to the tradition of the Oktoberfest.

The Oktoberfest continues in 1811
In 1811 an added feature to the horse races was the first Agricultural Show, designed to boost Bavarian agriculture.
The horse races, which were the oldest and - at one time - the most popular event of the festival are no longer held today. But the Agricultural Show is still held every three years during the Oktoberfest on the southern part of the festival grounds.

In the first few decades the choice of amusements was sparse. The first carousel and two swings were set up in 1818. Visitors were able to quench their thirst at small beer stands which grew rapidly in number. In 1896 the beer stands were replaced by the first beer tents and halls set up by enterprising landlords with the backing of the breweries.
The remainder of the festival site was taken up by a fun-fair. The range of carousels etc. on offer was already increasing rapidly in the 1870s as the fairground trade continued to grow and develop in Germany.

172st Oktoberfest 2005
Today, the Oktoberfest is the largest festival in the world, with an international flavor characteristic of the 21th century: some 6 million visitors from all around the world converge on the Oktoberfest each year.

And since the Oktoberfest is still held on the Theresienwiese, the locals still refer to the event simply as the "Wies'n". So "welcome to the Wies'n" means nothing other than "welcome to the Oktoberfest"!

Source: Vilage, Oktober Fest, Singapore

Healing with Food

2007-10-09T02:40:00.000-07:00

Cold & Sore Throats
Introduction

Eating a well-balanced diet, with plenty of fruit and vegetables, gives you the best possible basis for good health. Even so, there will be times when you will succumb to coughs and colds, wake up with a headache, or feel a bit down in the dumps.

The good news is that eating specific foods can be of enormous help in easing all sorts of everyday ailments, either by helping the immune system to work more efficiently, supplying essential nutrients that have been lacking in the diet, or by helping to restore balance to a body system that is under stress.

A little of what you fancy may do you good!

Learn
Take advantage of the latest nutritional and medical research to improve your diet and health.

Eat yourself well with delicious recipes, and learn how diet can play a part in slowing down the ageing process, boosting the immune system and helping you to enjoy optimum nutrition.

Source: Beauty Feasts

Beauty and Raw Food

2007-10-09T02:33:00.000-07:00

One of the best ways to improve the appearance of your skin is by incorporating raw food into your diet.

Beautiful skin starts from the inside out.

People who switch to eating mostly raw food often see an improvement in their skin and look younger.

Eating cooked food overtaxes the body’s enzyme reserves.

Eating more raw food decreases the amount of digestive enzymes your body has to produce.

Raw foods are foods in their natural state with the enzymes left intact.

Raw foods high in enzymes include sprouts, papaya and pineapple

Antioxidants counteract free radicals that age the skin. Berries, especially blueberries, are potent antioxidants that promote collagen which reduces wrinkles.

Citrus fruits such as oranges, lemons and grapefruit help rid the body of free radicals keeping the skin looking young.

Foods high in the antioxidant beta carotene including carrots and apricots protect the skin against sun damage.

spinach, broccoli and peanuts are foods high in CoQ10.

When the body rids itself of toxins, it passes through the skin which is the largest elimination organ.

Raw food increases your detoxification rate.

Drinking water helps the body rid itself of toxins.

Seaweed is high in vitamins and minerals beneficial to the skin and also helps rid the body of toxins.

To achieve a healthy complexion, drink plenty of water and eat plenty of raw food.

What goes into your body is reflective in your overall appearance.

by: Elizabeth Kiely

Beauty Foods That Will Keep You Young and Healthy

2007-10-09T02:25:00.000-07:00

You’ve heard that old saying: True beauty comes from within. Well, now nutritional experts have confirmed that you really are what you eat.Forget French fries and fatty hamburgers. If you want to look beautiful and feel young and healthy, you’ll eat a generous variety of super foods that have been proven to work wonders on the human body.

Whether you’re on a low fat diet, low carb diet, or no diet, adding these super foods to your plate should become as second nature to you as putting your lipstick on in the morning.

Healthy Skin – Eat: blueberries, cranberries, raspberries, strawberries, cherries, currants, purple grapes, pumpkin, carrots, butternut squash, sweet potatoes

Healthy Eyes – Eat: broccoli, brussel sprouts, cabbage, cauliflower, bok choy, kale, spinach, romaine lettuce, mustard greens, turnip greens

Strong Bones – Eat: yogurt, kefir, soy, tofu, Drink: skim milk

Reduce Stress – Eat: beans (navy, pinto, red, black, etc.), green beans, sugar snap peas, green peas, chick peas

Boost Immune System – Eat: turkey, skinless chicken breast, broccoli, cabbage, cauliflower, kale, spinach, Drink: black or green tea

Sun Protection for Skin – tomatoes, watermelon, pink grapefruit

ONLINE SUPERMARKETS

2007-10-02T00:54:00.000-07:00

Easy & Lazy ways to shop

Do away with those rush hour, traffic, finding a parking space and standing in line
at the check-out queue to pay. Most of them provide free delivery services above
a certain amount and usually the delivery charges are between $5.00 to $8.00.
Just a click-a-market away. Do check out these websites:

www.fairprice.com.sg
They offer the lowest prices with a huge range of groceries.

www.coldstorage.com.sg
They are known for western food but their prices are a tad more expensive than NTUC & YQ

www.yq.com.sg,
The have fewer items than NTUC & Cold Storage. Their website is easy to navigate and user-friendly

www.egrocy.com
Famous for Indian food, novelty & meditation stuffs.

Beef 101

2007-09-25T02:02:00.000-07:00

Head Chuck Rib Short Loin Sirlion Round Tail
Shank & Bisket, Short Plate, Flank

Some favorite ones are Black Angus (from Scotland), Longhorn (from Hereford) and Kobe & Wagyu (from Japan). The four basic cuts are

1) Fillet
– Regarded as he finest (priciest) cut because of its tenderness and it’s a lean, round sliced. Most often char-grilled, roasted, minced raw with egg for steak, tartare. White fillet mignon is also small but cut from the narrower end
2) T-Bone
– Cut from the short loin (middle of the back) of the cow. It gets its name from the bone it’s served on, which separates the small tenderloin from the larger top loin
3) Sirloin
– Lean tender and boneless, Cut from the end of the sirloin, with fat running along one side. The meat is suited for all methods of quick cooking
4) Rib-eye
– Taken from the eye (the fleshy bit) of the fore rib, this is the boneless version of the rib steak. Thick, fatty & flavorsome (the marbling) on the meat adds to the taste. Good for char-grilled and served with quality chips.

Yummy Slurpy Soup-berb Soup

2007-09-25T02:00:00.000-07:00

The Soup Spoon @#B1-11 Paragon
This place offers an extensive western soup menu with sandwiches and salads. It also prides itself on the all-natural ingredients that go into its soup – no shortcut soup stocks and MSG is taboo in the kitchen. It is famous for its Mushroom stroganoff Soup. A great choice for a fuss-free and healthy soup meal.

The Cathay Restaurant @ The Cathay
Serving authentic, yet modern Cantonese cuisine, this restaurant draws its lineage from the Cathay – hence the row of black and white portraits of Chinese actresses from the 60’s adorning the wall. They are famous for its Seafood and Pumpkin Soup. Great for some heart warming Cantonese soup at its finest.

Shashlik Restaurant @ #06-19 Far East Shopping Centre
Having been around for ages, its one of the few places offering not strictly authentic but still worthy Russian or Continental fare. They are famous for its Borsch Soup. While the range of soups isn’t that wide, it’s unique food that’s not easily found elsewhere.

Imperial Herbal and Sinchi Tcafe @ #03-8 Vivocity
Nutritious yet delicious herbal soup is the restaurant’s claim to fame. In fact, most of the soups on the menu claim to possess medicinal benefits. This place is famous for its Brazilian Mushroom Soup. A perfect stop for a nourishing tonic or a light dessert treat.

Crystal Jade Jiang Nan Cuisine @ #02-12 Ngee Ann City
Almost synonymous with delicious Chinese dining here in Singapore, it also makes tantalizing, totally yummy soup, la mian and xiao long bao. The serving size of the soup is meant for four people and above, so it will not be something you want to casually drop by for. This place is famous for its Winter melon soup with Crab. You can try other less illustrious but equally gratifying soups at $6.50-$8 per person.

Soup Restaurant @ #B1-059 Suntec City Mall
This eating house derived inspiration from the humble Samsui women from a bygone era and serves traditional, simple Cantonese dishes. This place is famous for its Puk Kay & Tong Tong Sam with Black Chicken Soup. Hit this spot for good value-for-money, tasty, double-boiled soup.

Sausages 101

2007-09-25T01:58:00.000-07:00

They are minced meat, mixed with spices stuffed in tubular skin (made from intestines of cows, sheep and pig or collagen, cellulos or even plastic wrapping). They are also known as Bangers, Chorizo, Wurst, Sausissons. Its name is derived from the Latin world ‘salsus’ meaning salted. The Sumerians are credited with figuring out how to prepare sausages back in 3,000BC.
-Premium quality sausages are made from top-grade ingredients and could be tailored made with meaty and flavorful consistency.
-That sausages that are currently hot in Singapore are pork sausages while westerners like lamb and beef sausages.
-You can choose good sausages by buying from a trustworthy butcher because they sell fresh and healthy colored sausages.
-Simple side dishes to go with sausages are mashed potatoes, onion gravy, mustard, fried onions and tomato sauce.
-You can also wrap them up in bacon, puff pastries and many other ways, skewered, cooked in coconut based curry or baked.

Recipe

2007-09-16T20:04:00.000-07:00

Thai Style Banana Fritter
100g Rice Flour
30g Glutinous Rice
30g mung bean flour (Hoon kuih Flour)
¾ tsp bicarbonate of soda
½ tsp baking powder
4 TBs freshly grated coconut
2 Tbs white or black sesame seeds
2 Tbs sugar
A pinch of salt
Slowly dribble in cold water , whisking constantly your get a very thick creamy batter. Dip & fry the banana pieces immediately until golden brown
Drain on a rack in well ventilated spot

Cheese Fondue
200g of cheddar cheese (Gruyere or Emmental)
125 ml of dry white wine (can be substituted by 1 pt apple juice and 2 pt water)
1tsp of cornstarch or potato starch
Kirsch (cherry brandy) – optional
Lemon juice & garlic
Heat the white wine in the fondue pot over low heat until just below boil
Slowly sprinkle the finely grated or diced cheese
Add lemon juice and starch, dissolve in some cold wine.
Stir constantly until the cheese is melted and smooth

CHEESE 101

2007-09-16T20:03:00.000-07:00

Cooking Tips for Cheese
Tip 1: Avoid melting cheese under a toaster drill or direct heat to prevent it from toughening.
Tip2: Cook over a low heat, stirring in one direction for proper melting
Tip3: Add flour or cornstarch to shredded cheese for smoother blending into sauces

TYPE OF CHEESE
Soft Cheese
E.g.: Brie, Mozzarella and ricotta
-serve with a variety of fruit or place thin slices on sandwich. Can also be used for baking - melt easily, good for cooking too.
Cream cheese
- delightful spread on bagels and toast as it is quite bland and milder in flavor, softer texture and contains less milk fat . Can be used for cheesecake too

Semi Hard Cheese
Cheddar Cheese (Gruyere or Emmental)
– ideal for soups and sauces as they are pressed cheeses more dense and are usually pale yellow in color
Gouda
– serve with fruit and ideal for melting and best used on toast for quick snack

Hard cheese
Parmesan
– it has a rich and sharp flavour with low moisture content and packed into molds under more pressure and aged for a longer time. It is usually used for grating and pizza toppings. Does not melt well and not suitable for baking
Good for garnishing and snacking with
Blue Cheese
-Can be eaten on its own & very pungent tasting with blue healthy mold on it

Hot Spots to Chill Out in SIngapore

2007-09-16T19:58:00.000-07:00

Tanglin Place
-(Dempsey Road - Off Holland Road)
-Former British Barracks gone hip
British Barrack during the colonial days. Used by central Manpower Base as the site where young men went to enlist between 1972 and 1989. Later became home to Samy’s Curry Restaurant and several furniture shops. Things took off in 2003 when 2 wine bars – Wine Network and The Wine Company opened there. Now there is a whole new slew of eateries bars and rustic hangout spots. Attract English-speaking and trendy crowd of executives, expatriates and young folks. Check out:
- Angels Share
- Hacienda
- House

Holland Village
-(Holland Road)
-Mish mash of old and new
It was a military village between the late 1930s and 1945. In the 1950s, farmers set up makeshift road side stalls to serve locals staying nearby in the wooded areas. Today it is a bustling mix of banks places where you can get traditional Chinese therapy, specialist ice cream or were you can wine and dine at sleek, modern eateries. Attract Japanese housewives with kids in tow to local universities students to students form nearby foreign schools to folks from nearby HDB estates. It has a trendy and relax ambience. It has Cold Storage for groceries, health and beauty stores, hair salons and etc. Check out:
- 211 Roof Terrace
- Eski Bar
- Fosters – An English Rose Café

Wessex Estate
-(Portsdown & Whitchurch Road)
-Havens for arts lovers
A quaint, tranquil neighborhood nestled among trees off Ports down Road. The walk-up apartment blocks and black-and-white houses are home to painters, photographers, designers and writers. There is also a cooking school and a yoga studio. It could be the next art village hot spot and Singapore’s answer to New York’s Soho. Attract Expatriates, artists and art lovers.
- Cicada
- Colbar

Gillman Village
-(Lock Road - Off Alexander Road)
-Out of this World
A sleepy cluster of bars, restaurants and furniture shops, tucked away near St Andrew’s JC. Turn left into Malan Road from Alexandra Road then take another left at Lock Road and you will be transported into a nostalgic corner consisting of former army barracks. Has an old-world charm of Singapore’s colonial past without the makeover mold of revamped enclave like Rochester Park and Tanglin Village. Attract Nearby office workers, expatriates, businessmen and young couples. Check out:
- Villa Bali
- Handle Bar
- The Turquoise Room

Greenwood Ave.
-(Off Bukit Timah Road)
-Familial feel to the place
A stretch of shop houses tucked into a quiet suburb of terraced houses in Hillcrest Park. Has a distinct neighborhood vibe, the kind like everybody knows your name from the pub owner to the butcher. It has a diverse mix of shops and eateries offering everything from seafood to Japanese cuisine to gelato. Attract diverse crowd from casually dressed residents to families to couples to executives. Check out:
- Lana Cake Shop
- Swiss Butcher
- Greenwood Fish Market

Rochester Park
-(Off North Bouna Vista Road)
-Lush exclusivity is the draw
A colonial place with fine dining places. Wine bar One Rochester was the first to open in December 2005. It exudes an air of elegance and exclusivity from its lush leafy surrounding to the restaurants themselves housed in handsome black-and-white colonial bungalows. The music wafting through the cool evening air adds to the sense of anticipation as its mingle with the delicious smell of culinary concoctions. Has a classy chic of the locale paired with the promise of fine dining either indoors or in a relaxed outdoor setting. Private events are also popular because of the spacious grounds.
Attract yuppies and expatriated. Check out:
- One Rochester
- Min Jiang at One-North

Myth and Origin of Mid Autumn Festival

2007-09-14T00:31:00.000-07:00

Mid- autumn festival is a popular Chinese celebration of abundance and togetherness, dating back over 3,000 years to China’s Zhou Dynasty. The Mid-Autumn Festival falls on the 15th day of the 8th lunar month of the Chinese calendar and at this point of time, the moon is the fullest and roundest as seen on earth. The custom of celebrating this festival can be traced as far back as the ancient Xia Dynasty (2000BC) of China. The people celebrate Mid-Autumn Festival to worship the moon as they believed that the there is a god watching over them from the moon.

According to a widespread folktale, the tradition of taking moon cake started when the people in China wanted to rebel against the Mongolian rulers. However, it was very difficult for them to meet up or pass messages to one. Thus, a advisor names Liu Bowen advise the leader of the rebellion party, Zhu Yuan Zhang to distribute the Moon cakes containing a piece of paper to thousands of Chinese. The message wrote "Kill the Mongolians on the 15th day of the Eighth Moon". And this proves to be a great success. After this incident, Mid-Autumn Festival was celebrated with moon cakes.

There are many interpretations to the legend of Chang E and Hou yi. The most famous one being the earth once had ten suns circling over it, each taking turn to illuminate the earth. One day, however, all ten suns appeared together, scorching the earth with their heat. Houyi, a strong and tyrannical archer, saved the earth by shooting down nine of the suns. He eventually became King, but grew to become a despot

One day, Yi stole the elixir of life from a goddess. However, his beautiful wife, Chang'e, drank it in order to save the people from her husband’s tyrannical rule. After drinking it, she found herself floating, and flew to the moon. Yi loved his divinely beautiful wife so much that he did not shoot down the moon.

WINE 101

2007-09-06T20:40:00.001-07:00

Wine contains polyphenols which have antioxidant properties to prevent heart diseases and cancer. It also has a phytochemical called resveratrol that protects against stomach infections. A glass of wine or two daily helps to keep arteries from hardening, relief tension, prevent attacks of angina, aid digestion, stimulate appetite and offeset insomnia.

Category
1) Table or Still Wines (Burgundy, red & wine) - alcohol content: 9 - 14%
2) Fortified or Dessert Wines (Sherry , Port, Madeira) - AC - 16 - 23%
3) Apertifs or Flavoured Wines (Vermouth, Dubonnet) - AC 15-20%
4) Sparkling bubbly wines (Champagne, Moet et Candon, Dom Perignon, Monrachet, Bordeaux Asti, Spumate, Marquis de Pompadour) - AC 12-14%

How to Store
Ideal temperature for -12 to 18 degrees Celsius and 75% humidity.
All corked wines should be kept on their sides to keep the corks wet, swollen and air tight
Screwed caps may be allowed to stand up to keeep them tranquil.

Sophisticate Speak
Life is too short to drink bad wine.
White Wine - Blanc
Red Wine - Merlot, Carbenet
Pinkish Wine - Zinfandel, Rose

Very dry (not sweet wine) - Brut or Natur
Extra Dry

Fairly Sweet wine - Demi sec
Very Sweet Wine - Sec or Doux

Players from many countries:
While Australian and French wines still rule, wines from other countries are giving them a run for their money. Top contenders are Chile, South Africa and New Zealand.

Germany - Moselle(red), Sekt(sparkling), Riesling (white)
Australia - Sheery & Vermouth
Spain - Sherry-Amontillado and Amoroso & Riojas(red)
Italy - Chianti(red) Verdicchio (white) Ast, Spumante(sparkling)
Sicily - Masala(red)
Portugal - Madiera and Muscatel(red)
Portugal - Tokay(dessert wine)
India - Sula, Choantilli, Riviera (Chaeu Indage)

Pairing with Food
White Wine - light food, fish and chicken, mild curris, pasta and cheese
Red wine - with robust red meats, pizza, hard cheese, hot curries
Sparkling wines - go well with anything before & after dinner
Flavoured wines - everything except dessert.
Dessert Wine - with dessert

Food Trivia

2007-09-03T07:15:00.001-07:00

Food that is the symbol of hospitality
The pineapple I think (from a quiz I did some time ago
Additionally (and conversely), serving shoulder of beef (especially cold) is a sign of inhospitality and is the derivation of the phrase 'Giving someone the cold shoulder'

Food that last the longest
"The ancient Egyptians loved sweets. Archeologists once found a 3,300-year-old jar of honey in a tomb.
"…the Tomb of Tutankhamun…honey that was almost liquid but still preserved it scent after thousands of years."Honey never goes bad, so the honey found in King Tutankhamen's tomb was still edible after thousands of years.

Most radioactive food
I'm not sure how it compares but I'm sure that cooking food makes a significant difference. Not sure why you would cook a brazil nut though. The reason I say this is that several years ago I remember seeing it on TV. A geiger counter scanned some potatoes, hot oil and chip pan etc.... There was either very little reading or none at all from everything it was pointed at. The potatoes were turned into chips and suddenly they were significantly more radioactive than before. The more and more they were cooked, and the browner and then blacker they became, the higher the geiger counter registered. I understood it was down to the formation of carbon ( the pure element - maybe a specific isotope ) out of the carbon compounds found in all living things. I'm sure some comments were made at the end of the programme suggesting that consuming very large quantites of very burnt toast could probably be detrimental to health because of the radiation levels. I've also seen (heard) a geiger counter click loud and frequent when pointed at a burning cigarette

World's most expensive food
Truffles and Beluga caviar are way out of most people's reach, but the most expensive food item in the world, ounce for ounce, is the spice Saffron.

Jelly, Taiwanese, Fruit shaped, Japanese, Heart shaped Mooncakes ...

2007-09-01T21:10:00.000-07:00

Horoscope

2007-08-22T23:13:00.000-07:00

VIRGO - The Perfectionist Dominant in relationships. Conservative. Always wants the last word. Argumentative. Worries. Very smart. Dislikes noise and chaos. Eager. Hardworking. Loyal. Beautiful. Easy to talk to. Hard to please. Harsh. Practical and very fussy. Often shy. Pessimistic. 7 years of bad luck if you do not forward.

SCORPIO - The Intense One Very energetic. Intelligent. Can be jealous and/or possessive. Hardworking. Great kisser. Can become obsessive or secretive. Holds grudges. Attractive. Determined. Loves being in long relationships. Talkative. Romantic. Can be self-centered at times. Passionate and Emotional. 4 years of bad luck if you do not forward.

LIBRA - The Harmonizer Nice to everyone they meet. Can't make up their mind. Have own unique appeal. Creative, energetic, and very social. Hates to be alone. Peaceful, generous. Very loving and beautiful. Flirtatious. Give in too easily. Procrastinators. Very gullible. 9 years of bad luck if you do not forward. ARIES - TheDaredevil Energetic. Adventurous and spontaneous. Confident and enthusiastic. Fun. Loves a challenge. EXTREMELY impatient. Sometimes selfish. Short fuse. (easily angered.) Lively, passionate, and sharp wit. Outgoing. Lose interest quickly - easily bored. Egotistical. Courageous and assertive. Tends to be physical and athletic. 16 years of bad luck if you do not forward.

AQUARIUS - The Sweetheart Optimistic and honest. Sweet personality. Very independent. Inventive and intelligent. Friendly and loyal. Can seem unemotional. Can be a bit rebellious. Very stubborn, but original and unique. Attractive on the inside and out. Eccentric personality. 11 years of bad luck if you do not forward.

GEMINI - The Chatterbox Smart and witty. Outgoing, very chatty. Lively, energetic. Adaptable but needs to express themselves. Argumentative and outspoken. Likes change. Versatile. Busy, sometimes nervous and tense. Gossips. May seem superficial or inconsistent, But is only changeable. Beautiful physically and mentally. 5 years of bad luck if you do not forward.

LEO - The Boss Very organized. Need order in their lives - like being in control. Like boundaries. Tend to take over everything. Bossy. Like to help others. Social and outgoing. Extroverted. Generous, warm-hearted. Sensitive. Creative energy. Full of themselves. Loving. D oing the right thing is important to Leos. Attractive. 13 years of bad luck if you do not forward.

CANCER - The Protector Moody, emotional. May be shy. Very loving and caring. Pretty/handsome. Excellent partners for life. Protective. Inventive and imaginative. Cautious. Touchy-feely kind of person. Needs love from others. Easily hurt, but sympathetic. 16 years of bad luck if you do not forward.

PISCES - The Dreamer Generous, kind, and thoughtful. Very creative and imaginative. May become secretive and vague. Sensitive. Don't like details. Dreamy and unrealistic. Sympathetic and loving. Kind. Unselfish. Good kisser. Beautiful. 8 years of bad luck if you do not forward.

CAPRICORN - The Go-Getter Patient and wise. Practical and rigid. Ambitious. Tends to be good-looking. Humorous and funny. Can be a bit shy and reserved. Often pessimists. Capricorns tend to act before they think and can be unfriendl y at times. Hold grudges. Like competition. Get what they want. 20 years of bad luck if you do not forward.

TAURUS - The Enduring One Charming but aggressive. Can come off as boring, but they are not. Hard workers. Warm-hearted. Strong, has endurance. Solid beings who are stable and secure in their ways. Not looking for shortcuts. Take pride in their beauty. Patient and reliable. Make great friends and give good advice. Loving and kind. Loves hard - passionate. Express themselves emotionally. Prone to ferocious temper-tantrums. Determined. Indulge themselves often. Very generous. 12 years of bad luck if you do not forward.

SAGITTARIUS - The Happy-Go-Lucky One Good-natured optimist. Doesn't want to grow up (Peter Pan Syndrome). Indulges self. Boastful. Likes luxuries and gambling. Social and outgoing. Doesn't like responsibilities. Often fantasizes. Impatient. Fun to be around. Having lots of friends. Flirtatious. Doesn't like rules. Sometimes hypocritical. Dislikes being confined - tight spaces or even tight clothes. Doesn't like being doubted. Beautiful inside and out. 14 years of bad luck if you do not forward. ~Send away!!~ ready ........ set............

2007-08-21T03:05:00.000-07:00

2007-08-21T01:39:00.000-07:00

SGFoodies

2007-08-21T01:08:00.000-07:00

Welcome to my blogsite. Foodies friends in Singapore & worldwide are encourage to email moi their ideas, concepts & matters pertaining to food & lifestyle. I can be reached 24/7 by this email add: may90678398@yahoo.com.sg