This is my first time using a steam baked method to bake a cheesecake. The cream cheese content in this cake is not very rich and the texture is more like a light cheesecake than anything. However, not sure whether I did it right or not, or I was busy juggling with the bread at the same time, the cake was fluffy at the top half but bottom half texture was a tad dense as compared to the top. Was it underbaked ? I didn’t realise this problem till the cake has completely cooled and cut. But the taste was quite refreshing and good, as I had added a pinch of grated lemon zest and some fresh lemon juice.
I shall not be posting the recipe here, until I am sure I get the cake in the right texture. :)
When it comes to bread, I grew up savoring on asian breads with much local taste like red bean, coconut, curry, kaya, etc. Only in recent times, bakeries has evolved to such a stage to serve bread ideas that comes from varied tastes all over the world. But still, the local favourites are not to be forgotten ! So today, I decided to heap on some coconut and curry buns ! It was not an east task though ! I had to prepare all the filling prior to the preparation of the bread dough ! For the previous buns I made, I only used ready ingredients, and this time is much much different and time consuming ! Luckily HB has given some help in cooking both the coconut and curry filling today !
Freshly baked from the oven…. Before you move down, can you guess which favour is this ?
Yes, it’s coconut ! Yum yum… Abundant thick juicy sweet coconut filling. This is the advantage of making own buns ~ Did you notice the coconut filling is more than the bread ! It’s more like eating sweet grated coconut instead of eating a bun. Haahaa.
Curry filling squeezed to the brim. Abundantly filled till it’s oozing out. Heehee. I am a sucker when it comes to curry ! The more the better !
Cooked up tasty peppery Bak Ku Teh from scratch easily without any premix or 汤包 required. Recipe :
4 slabs of pork ribs 排骨
600ml water (+100ml for topping up if necessary) 清水
1 whole bulb of garlics 蒜蓉
12 pcs buttons + some mushroom water 罐头蘑菇+蘑菇谁
1 1/2 tbsp white peppercorns 白胡椒粒
3/4 tsp salt 海盐
1/2 tsp ground white pepper 白胡椒粉 (adjust according to preferences) Tips :
1) To blanch pork ribs : Add pork ribs to cold/tap water at the start and heat up the water till it boils can remove more impurities/oils from the ribs than when you add the pork ribs only after the water has boiled (Learnt this from a HK cooking show recently!). 2) Add the pork ribs to cold water after blanching can stop the cooking and also allow the impurities that are still on the meat to surface and float out. 3) Cool down the white peppercorns before placing them in soup stock bag, otherwise the bag will break.
🌸In recognition of Breast Cancer Awareness Month, The Rose Veranda at @shangrilasg has crafted a limited-period Pink High Tea in support of Breast Cancer Foundation, with a portion of the proceeds going towards their cause. 💗Available from 1 to 31 October 2022, the hotel will donate SGD 5 from each Pink High Tea takeaway set sold to the Breast Cancer Foundation in support of their local programs on eradicating breast cancer as a life-threatening disease in Singapore. 💗Delightfully pretty in pink and presented elegantly on a three-tier stand, the Pink High Tea takeaway set includes a selection of savoury appetisers and sweet desserts which can be enjoyed in the comforts of home. Good for 2 persons, enjoy an array of tantalising savouries such as the :
💓 Jumbo Lump Crab and River Shrimp Salad with Rose Sauce on Sundried Tomato Sandwich and the
💓Pink Mentaiko with Sakura Egg Salad on Sweet Chilli Brioche Roll with Fresh Parmesa. The alluring selection of dainty desserts in beautiful hues of pink includes the
💖Rose Petal Macaron and
💖Strawberry Yuzu Tartlet accompanying this sweet experience are also :
💖The Rose Veranda’s signature scones infused with the aromatic flavours of vanilla and cranberry, best paired with the restaurant’s homemade clotted cream. 💌Available to order for self-collection or delivery, the takeaway Pink High Tea is priced at SGD 88 nett. To order, guests can visit bit.ly/SLSPinkHighTea22.
@beechenghiangsg Satay Coin Bakkwa is back with an improved recipe ! Made with premium pork hind leg, the Bakkwa has no added preservatives, meat tenderiser, artificial colourings, flavourings or MSG. The Satay Coin Bakkwa is specially crafted with a unique blend of authentic satay sauce that's made from peanuts, sambal, lemongrass, sesame seeds and rich spices. Available for a limited time period only. #beechenghiang #satay #bakkwa
Got some fresh basil leaves as my parents start to plant them at home recently, so cooked up this easy and fragrant 3-Cups Chicken, very nice to go with rice ! 很好下饭的三杯鸡, 备有中文食谱如下。 Recipe - Three-Cups Chicken
2 bone-in chicken legs, use skewer and poke holes all over chicken
1/2 tbsp minced ginger
3 cloves whole garlic, crushed
1 chilli padi, diced
1 small green chilli, diced
A handful of fresh basil leaves
1 tbsp cooking oil
1/2 tbsp chinese wine Seasoning:
1 tbsp light soya sauce
3/4 tsp dark soya sauce
3/4 tbsp oyster sauce
1 tsp sugar
1 tbsp water
Pinch of pepper Corn flour thickening :
2 tsp corn flour
2 tbsp water Method :
1) Blanch the chicken pieces in boiling water to release the oils and impurities. Place the chicken pieces in cold water thereafter. 2) Heat up 1 tbsp cooking oil and saute garlic, ginger and chillies till fragrant. Add in chicken pieces and stir fry briefly to allow the aromatics to blend in with the chicken. 3) Add in seasoning and stir fry with the chicken pieces. Add in water and cook till it boils. Cover pot and allow the chicken to simmer for another 10mins. 4) Add in corn flour solution to thicken sauce. Once sauce thickens, add in basil leaves and chinese wine. Stir to mix well and remove from heat. Garnish with basil leaves and serve hot immediately to enjoy. 中文食谱 - 三杯鸡
2 有骨鸡大腿, 用牙签在鸡肉上下插洞
2 茶匙玉薯粉corn flour
GET ‘BREADY TO PARTY’ AS BREADTALK TURNS 22 !
🔥To mark this joyous occasion, @breadtalksg has conjured up a spectacular lineup of month-long promotions, new and anniversary-exclusive products – including a limited-edition reusable tote, as well as adorable Song Song Game Cards for customers to collect points which can be accumulated to redeem vouchers and win instant rewards with selected lucky cards. This collection will be available from 1 - 31 October 2022. The All-NEW Anniversary Exclusive Selection includes :
🥐Nut For Sale $2.20
🥐Lemon Puff $2.00
🥐Tuna Puff $2.30
🥐Pizza Coin $2.40
🥐Snow White Roll $10 🍰 BreadTalk's signature Heavily Cakes flavours - Chantilly, Dark Forest, Mangococ and Matcha no Keki are now available in box forms for just $8.80. Other Anniversary Promotions include :
🎊From 1 - 16 October, BreadTalk's best selling range of Flosss buns is up for grabs at 6 for $9. This includes original Flosss, Fire Flosss, Cereal Floss and Curry Flosss. 🎊From 17 - 31 October, customers can also mix and match 7 buns for $10. From a wide range of 24 buns to choose from – options span signatures and best-sellers like the Sausage Standard, Cheese Sausage, Ham & Cheese and Sugar Donut to the all-new creations. 🎊For the entire month of October, customers may also purchase any one of BreadTalk’s delightful cookies and receive a second one for free. 🎁Customers will also receive a complimentary limited-edition reusable tote with motifs of BreadTalk’s adorable Song Song & Friends mascots – available in two anniversary-exclusive designs with a minimum spend of $15 in a single receipt at all #Breadtalksg outlets whilst stocks last.
Simple and yummy homecooked #mealforone served with plain porridge :
🥢 Fried batang fish steak
🥢 Braised potato slices with minced
🥢 Scrambled eggs with onions
今日简单美味的 #一人份餐 伴清粥 ：
🥢 大葱煎蛋 Batang fish steak sourced from @9sseafood with dining ware from the Knit Collection by @luzernesg
Going for another Thai today with the hot and spicy Seafood Tom Yam Soup with shrimps, batang fish slices, straw mushrooms, served with Jasmine rice and topped with a sunny side egg. Got quite a fair bit of "Blue Elephant" brand of cooking sets and pastes from Bangkok previously and exploring each and every of them now. The Tom Yam Soup cooking set comes with dried lime leaves, lemongrass and blue ginger slice that are used to cook the soup, whilst I enhanced it into a milky version by adding evaporated milk, seasoning it with sugar and fish sauce before finishing it off with lime juice and it was marvellous ! And the dish looks even more tantalising when plated on these beautiful dining ware from the Knit Collection by @luzernesg .
Cooking Seafood Pad Thai with my new Sodam Cookware set from @modori.sg ! 🤍Been contemplating to get the Sodam Cookware Set for the longest time ever since it was launched because of its sleek minimalist design and excellent space-saving capabilities. What's more, with their newly-in grilled pan and mini pot, I guess it's finally the right time to complete the collection now. 🤎The milky matt white natural ceramic exterior has an excellent non-stick coating that literally sees you getting the cooking done with minimal oil consumption which translate to more cost savings and health benefits in the long run. 💛What's more, it comes with a detachable pan/pot handle that works its versatility from stove to table also sees less washing to be done which meant lesser hassle and more time savings. And if the pan is pretty much grease-free, all it needs is a simple clean up with water itself and it's all good to go. 💯Other than the aesthically pleasing design that sits beautifully against the stovetop, the amount of space it took to nestle 1 grill pan, 1 frying pan, 1 deep pan and 2 cooking pots (5 in all) only take up a small fraction of the kitchen cabinet space which makes minimalism more realistic than ever. ❤Check out the latest post over on www.eatwhattonight.com for a full review along with the yumny Seafood Pad Thai recipe! #modori #modori_sg #sodamcookwareset