Sg Foodies

Mar 24, 2008

SAVE YOUR DISHES 101

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

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

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

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

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

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

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

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

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

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

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

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

Mar 17, 2008

FACEBOOK, BLOGGERS & THEIR FOOD BLOGS

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

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

Photos from Beulah
Back to Beulah
8 photos

Mar 13, 2008

For Home Delivery Services

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

http://www.arnoldsfriedchicken.com/

http://www.figandolive.com/

http://www.curryxpress.com/

http://www.dabao.sg/

Mar 11, 2008

RECIPES FROM COLDSTORAGE WEBSITE.

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

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

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

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

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

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

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

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

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

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

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

Jan 26, 2008

CHILLI SAUCE 101

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

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

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

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

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

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

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

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

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

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

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

Jan 24, 2008

LOCAL RECIPES

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

Jan 22, 2008

GROCERY & CATERERS

The correct Way to Cook Instant Noodle

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.

Jan 15, 2008

UNIQUE VENUES

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

WINE 101

Singaporeans adore good food and wines and are happy to pay ay price that they can afford. Life is too short to drink bad wine and eat bad food. Wine types encompass sparkling wine, whites, red, sweet wines and many more. For a larger collection, a wine fridge is de rigeur where you can keep the wine at 12 degrees Celsius and 75 percent humidity. If you’re a wealthy wine connoisseur, you can build your own wine cellar and have them double up as bomb shelter.

White vs Red:
Although red is perceived as having health benefits and is trendier, more people are moving beyond the traditionally popular red to white. Whine white such as ‘cult’ wines like Cloudy Bay from New Zealand are being consumed more here.

Countries of origin:
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. For a small collection, a fridge is best. Wyndam Estate Bin 888 from Australia are usually sold out during CNY in Singapore because of its lucky number. France is popular for high-end premium wines.

Sparkling wines:
Champagne are becoming more widespread. Champagnes like James Bond’s “Bollinger Grand Annee 1997 Champagne” while Italy’s Bistol’s Proseco di Valdobbiadene.

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 >>

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