Archive for January, 2012|Monthly archive page

Nasi Lemak and Rojak @ Roxy Sq

In Eating out, Food from Home, Outside Dubai, singapore on January 30, 2012 at 11:30

One of the most unlikely locations is where I found my new favorite Nasi Lemak with otak-otak.

Nasi Lemak : Traditionally, this comes as a platter of food wrapped in banana leaves, with cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. This one comes with ikan bilis (the Malay version of anchovies) and nuts, fried fish, cucumber and not forgetting the sambal!

This is comfort food at its simplest. No expensive ingredients needed. They serve this with a side of otak-otak.

Otak-otak: Otak-otak is a cake made of fish meat and spices. It is widely known across Southeast Asia, where it is traditionally served fresh, there is a spicy fish paste wrapped inside a banana leaf and grilled over a Charcoal fire.

They served a nicely spiced version version of otak otak that totally compliments the nasi lemak that they serve.

The highlight of any decent nasi lemak is the sambal and this version is one of the better ones around. It is spicy, sweet and salty all at the same time.

Its now my regular takeout joint for wkend breakfasts.

In addition to the yummy nasi lemak and otak otak. This coffeeshop also sells a kick-ass version of the chinese rojak or chinese fruit salad with fritters in a spicy prawn paste based sauce.

Fruit rojak consists typically of cucumber, pineapple, benkoang (jicama), bean sprouts, taupok (puffy, deep-fried tofu) and youtiao (cut-up Chinese-style fritters). Raw mangos and green apples are less commonly used. The dressing is made up of water, belacan (shrimp paste), sugar, chili, and lime juice. Ingredients vary among vendors with some also using hae ko prawn/shrimp paste, tamarind or black bean paste in the mix. The ingredients are cut into bite-sized portions and tossed in a bowl with the dressing and topped with chopped peanuts and a dash of ground or finely chopped bunga kantan (pink ginger bud).

The store owner is uncle who is very well dressed for a hawker. He is always in office attire and is always ever so neat.

His rojak is special as the fritters and tofu puff remain crunchy even if I do a takeout rather than eating the rojak at the store. He also has a very well balanced sauce that is sweet, savory, spicy and fragrant.

Just writing about it makes me want to head down for some rojak now! But now for some bad mews, with the current diet, got to avoid them for at least the next 6 months 😦


Pave cafe katong – nice little gem

In Eating out, Outside Dubai, singapore, singapore, snacks n bites on January 27, 2012 at 11:45

Have you been to Pave yet? It is a hidden little gem that is located in katong in a old little shop house opposite the new 112 katong.
It is a friendly little cafe that takes pride in the yummicious pastries and cakes that are lovely made in-house.

They have the one of the best scones that I have eaten in awhile and take note that these babies only appear during the wkend!

They have a nice flourless chocolate cake too!

Last but not least, this is for the berry lovers!

Lovely service staff too so I guess I will be returning often.

Orange Longan Marinade Grilled Chicken

In Food from Home, snacks n bites on January 25, 2012 at 11:00

I guess having to cook healthier also means having to experiment on different types of combinations that I wouldn’t usually try but desperate times call for desperate measures.

Fruits and chicken have always been a pretty safe combination and I guess the only thing that could go wrong is getting the proportions wrong.

The usual orange chicken or lemon honey chicken were getting boring after a bit.

Decided to try an orange longan marinade this time around.

4 skinless chicken breast pieces abt 100grams each
The juice of 2 oranges
Fresh 10 longans (deseeded and purified)
1/2 teaspoon of olive oil

1. Juice the orange and use the juice as a medium to combine the longans and orange juice
2. Drop the chicken into the mixture and leave in to marinade for at least 12 hours.
3. Now the chicken is ready to be grilled/fried/baked
4. Don’t waste the marinade, warm it in a pot with some ginger and there you have a sauce for the chicken.

Sun with Moon

In Eating out, Outside Dubai, singapore on January 23, 2012 at 11:22

It has been an age since I have eaten at Sun with Moon and was there because it was the choice of the birthday gal.

It was the tofu cheese cake that brought the us to them today. We had 2 little guests with us and they seemed to enjoy the kid’s meal here. So maybe I can consider bring them here again since they really enjoyed the food!

Little couz loving his little meal …

Not so little fren enjoying her “airplane” bento …

Highlight … tofu cheese cake

One of the hardest things for me while I’m sick is the issue of explaining to the 2 little cousins why big sister aka me is in town but we are not heading out for meals and outings. The meals and outings have somewhat been a tradition and bond between us for years and it just gives me a break from work and them a break from school. Don’t really want to scare them with what’s happening with me right now so I guess we just have to be on the lookout for cookouts and stuff that we can do at home for a change.

Home cooked Japanese Curry

In Food from Home on January 22, 2012 at 10:23

It really starts to feel like the end of the year when the weather just gets wet wetter wettest. These are just days that make me feel like staying at home and not leaving my bed. I digress but needless to say the gloomy weather does affect my mood.

On a recent rainy day, decided not to head out and a nice pipping hot bowl of japanese curry does seem like an antidote to the gloom the day brings. Looked in the kitchen and guess what I found? Some beef stripes, some potatoes, some carrots, onions and japanese curry cubes so it seems that I will get my curry today!

Some 30mins later, I have my curry in hand and some rice to compliment the curry yummy!

St Regis Brasserie Les Saveurs – The sweets

In Eating out, Outside Dubai, singapore, snacks n bites on January 20, 2012 at 10:30

Yay found yet another nice dessert outing that I didn’t manage to blog about earlier, dated Oct 2011 I reckon.

Met my bestie for dessert after a long flight home and we decided to meet at a nice little place that was great for catching up. Haven’t met up in a bit due to the craziness of my schedule but that as you already know is the story of my life.

St Regis Brasserie les Saveurs is a great place to for tea and desserts in general and I must say that prior to this visit, I hadn’t been back for quite awhile. The place was still nice and cozy but I guess it is past time for them to replace their cutlery as they seemed kind of tired to me.

I ordered the Pomme Verte or simply the green apple pie keke … it was made up with baked green apples, calvado custard cream and green apple sobet. A departure from my usual chocolate based dessert but I was looking for something different that night. It was light and easy on with a tangy and sweet after taste.

My bestie ordered Chocolate Moelleeux that was basically a chocolate and passionfruit based dessert. It turned out that she didn’t enjoy the taste of passionfruit and so we traded desserts and yes I got the chocolate fix that night anyway :p And she enjoyed my green apple pie …

New Healthy Tuna Spread

In Food from Home, snacks n bites on January 18, 2012 at 11:27

With the enforced lifestyle change had to find a healthier alternative to the old standby of egg tuna mayo, now that I have to cut the egg and mayo component out of the mixture.

Did some trial and error and guess what a new way for me to appreciate tuna and yes I don’t mean the chu-toro or o-toro variety.

A can Tuna in water.
2 teaspoons of manuka honey 5+
1/2 a mashed fresh tomato
Loads of pepper.

1. Open the tuna can and drain all excessive liquids
2. Pour tuna into a bowl
3. Add honey and tomato
4. Mix them up well and good
5. Add pepper and mix again
6. Refrigerate the mixture and its now a tuna spread

Wahiro Japanese Restaurant’s Foie Gras Sushi

In Eating out, Outside Dubai, singapore, snacks n bites on January 18, 2012 at 08:40

This is one of my little indulgence when I need a little pick me up. Aside from the very much value for money set lunches that I have blogged about from here, what keeps me coming back each and every time is this little bit of heaven.

Here I present the foie gras sushi! Yummy,rich, buttery, and delicate is how I describe it. Bring one of these to me and you would have made my day! wonder when can I be well enough for one of these.

Aside from the Foir Gras sushi, the Foie Gras mushi is also worth the visit here 🙂 I miss Foie Gras!!!

50 East Coast Road
#01-01 Roxy Square Shopping Centre
6342 2252

Bún bò Huế

In Eating out, Outside Dubai, Vietnam on January 17, 2012 at 10:45

It is clear that this is yet another long long long overdue posting. But Yay! Finally got around to adding another category to the blog. It is about Vietnamese food for a change, enough of all that thai street foods.

One of the 1st dish that people usually associate to represent Vietnamese street food is usually Phở with sliced rare beef and well-done beef brisket but that’s not what I’m going to write about today.

It is another rice noodle dish that actually caught me eye. Bún bò Huế!!! I find the taste closer to home, rather it somehow reminds me of harmee or prawn noodles soup but rather than having shrimps with it, it is served with pork and beef. Just thinking about this makes me feel like heading over to HCM for some!

The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Very spicy chilli oil is added later during the cooking process. Bún bò Huế usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, Vietnamese sausage and pig’s knuckles or pork. It can also include cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling very very firm tofu.

Bún bò Huế is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, raw sliced chilli or very spicy chilli sauce, thinly sliced banana blossom and sometimes mung bean sprouts, . Thinly sliced purple cabbage is acceptable substitute when banana blossom is not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp sauce are always available for customers to add to their soup bowl to modify the broth’s taste to their likings

Thai Veggie Dumplings

In Eating out, Outside Dubai, snacks n bites, thailand on January 17, 2012 at 09:10

Yet another thai post. For those who know, I do spend quite a lot of my time traveling to this station. There is loads of wonderful yummy snacks and in a way I do find that my thai friends do seem to snack a lot but why don’t they put on weight???

This was bought to the office by of the gals and it was a dumpling that was filled with carrots, cilantro and bean sprouts. The dumpling skim is made from rice flour and some what reminds me of chee chong fun or steamed chinese rice rolls. Just like with many other thai dishes, it comes with its own dipping sauce that is a variation on the theme of chilli, fish sauce and sugar but tastes just divine when the blend is right.