Archive for March 2010
Somewhere along the middle of Purvis Street, in the shadow of the looming National Library Building, there exists a small old-fashioned Hainanese steamboat restaurant known as Yet Con.
Today Isetan supermarket had an European Food Fair so I just had to go down to get some rare stuff that I definitely wouldn’t be able to find normally. And boy was I right!
Dried porcini mushrooms! You can’t get these in Singapore at all. In fact it’s quite hard to find outside of Italy but they brought in some for the fair. I have to say they were rather expensive though.
I was looking for a way to incorporate sun-dried tomatoes into my pasta so I modified this recipe from Epicurious. The rest of the ingredients were whatever I could scavenge from the fridge
The idea just kind of came to me out of nowhere as I was walking pass my fridge. So let’s get cooking!
Whole Grain Bread (Any kind of bread will do)
Extra Virgin Olive Oil
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As the title of this post states, what can I do with leftover parma ham?
For this dinner I put together 2 seafood dishes from Marcella Hazan’s cookbook: spaghetti with scallop sauce with olive oil, garlic and pepper; and grilled swordfish steaks, Sicilian salmoriglio style.
This was a tweetup lunch at @kichn organised by@mediumshawn, @williswee and @iammyy. I had never heard of this place before so this was a good chance to check it out. It was located in the quiet area of Albert Court, a very tranquil place as you can see from the photo below.
Pek Kio is a quiet neighborhood located between Little India and Novena, and this is where Pek Kio Food Centre is located, home of the famous Wah Kee Prawn Noodles which I blogged about earlier on.
But it is also home to this seafood zi char stall that is quite popular there for their delicious seafood!
After reading up on traditional Italian style of pizza making, I decided to have a go at making one together with a friend! This is not going to be a very structured post as we were quite busy making the ingredients for the pizzas so I just snapped photos here and there.
I made 2 kinds of pizzas: a more traditional pizza Margherita with some modifications and a seafood based pizza. Both of them didn’t really adhere to any fixed recipe as we just bought random stuff from the supermarkets and whatever was at home.
It starts with a bowl of flour and 3 other ingredients for the flour: salt, extra virgin olive oil, and instant yeast.
1st course: Japanese salad
This warm appetizer is built on a base of Mizuno greens which looks very similar to rocket but has a milder taste. Rounding it up is a mix of toppings – tomatoes, tofu, avocado, pan-fried shiitake mushrooms and sesame seeds.