Archive for March 2011
Rotolo is a sort of rolled and stuffed pasta dish, not unlike the Chinese chee cheong fun we have at dim sum restaurants, but on a much larger scale. It takes a lot more effort than the normal pasta dish but I think eating it afterwards is worth the effort.
The main ingredient here is the butternut squash.
As mentioned in the previous post, I returned back to the same coffeeshop to try the fish soup. And what a queue greeted me! Certainly wasn’t expecting it but that usually means it should be good.
On the lookout for a place to have lunch, I chanced upon old coffeeshop at the corner of Beach Road and Aliwal Street where I saw Fei Kee Claypot Chicken Rice. I decided to try it out since the prices were pretty decent.
To make risotto al funghi, the key ingredient to it is the porcini mushroom. It is the king of European mushrooms, known scientifically as boletus edulis, and the robust aroma of the dried porcini mushroom can be really so intense.