Archive for January 2011
The Great Prosperity is a dish that my family saw on episode 10 of 三 菜一汤 3 and we decided to make it for Chinese New Year reunion dinner this year. If you want to see how it’s being made by Chef Ho, watch this video.
But here’s my attempt to make it. We briefly immerse the pig skin, chicken thighs and lean pork meat into hot water to get rid of the blood residue.
Tatsuya is well-known for being the premier sushi destination of Singapore, but it is also well-known for its high prices. However, Tatsuya offers good value for money lunch bento sets and this is what I came for to try.
They’re almost filled up everyday and reservations must be made if you want to secure a seat there. Luckily the bentos are offered everyday expect for public holidays, so I chose to go on a weekend.
Stuffing the caps of mushrooms usually makes for a good appetizer so here I’m stuffing mine with bacon, cheese and other ingredients.
Having made pesto the mechanical way with a food grinder, I decided to try making it the old-fashioned way with a pestle & mortar.
This Gordon Ramsay dish uses several different ingredients to create a nice afternoon lunch, bursting with great flavours and texture, especially from the crispy skin of the salmon, the olive-oil infused potatoes and the oven-roasted tomatoes. Since I only have 1 photo to show for it, I compensated with a lot more text in place of the photos.
Singapura Seafood Restaurant is one of those old school Chinese restaurants still around in Singapore, and they specialise in Foochow cuisine. They’ve also been said to be the first ones in Singapore to introduce cold crab here.
I was rather busy cooking in the final days of 2010 and so I let the stats helper monkeys at WordPress.com mull over how this blog did in 2010, and here’s a high level summary of its overall blog health:
The Blog-Health-o-Meter™ reads Wow.