Itacho Sushi

A Japanese sushi chain that serves good affordable sushi- Itacho.

I was first attracted to this restaurant by its long queue. Okay, I admit I'm abit kiasu in this manner, but hey, this is how you discover good food. Thus, I joined the queue, not mindlessly inferring that where long queue is, is where good food is. I read the menu, it seems pretty focused and attractive. So why not?

By the time this post goes online, I have already been to Itacho thrice. The seafood is definitely fresh, better than Sushi Tei fresh. They offer live shrimps and clams, and for the price, it is worth it, trust me. Nevermind their messy order forms system. You want to eat their stuff, you better learn their ways. Besides, after my second time there, ordering became second nature. Do note, sushi comes per piece, not in the usual pairs.

Whole anago sushi, must try! Anago is the salt-water version of Unagi (river-eel). Its flesh, in my opinion, is much finer than Unagi, less oily too.

From left: Grilled pork sushi, Soy sauce salmon sushi, and grilled salmon belly sushi (must try!) The grilled salmon sushi, when eaten warm, literally melts in your mouth.

From left: Grilled Otoro sushi (wrong choice. never never cook otoro, you will loose that melt-in-your mouth fattyness) and scallop (hotate) sushi (must try! it's so sweet!).

I'll definitely go back for a fourth, fifth, sixth time. You'd get what I mean. :)

ION Orchard #B2-18, 2 Orchard Turn

Singapore, Singapore, 238801

(65) 6509 8911

Mon - Thurs:

11:00 am - 10:00 pm

Fri - Sat:

11:00 am - 11:00 pm

Sun:

11:00 am - 10:00 pm

Henderson Waves

This is Singapore. Can you believe it? Amid the tall buildings and car-jammed roads, Singapore actually has some very beautiful places to stroll in, to relax, if you know where to go. And one of it is The Henderson Waves. The Henderson Waves is a 274 metre-long pedestrian bridge that spans Henderson Road to connect Mount Faber Park to Telok Blangah Hill Park.

Best to go early to avoid the sun. Being so high up in the air, you tan faster.

We started from Telok Blangah Hill, walked all the way to Mount Faber to the Jewel Box right at the top. If I were abit healthier, I would probably continue onto the Marang Trail, but sadly I was not. Neither were the rest of the people who walked with me if I may add. Therefore, we unanimously voted to return to base camp at Telok Blangah Hill, where food was waiting, to eat lunch.

Our lunch after the walk. Boy, it was delicious. Perhaps it was because we were hungry after all that walking, or that lunch was so skillfully and artfully done, most probably both, we finished everything. See the brown strips of meat on the top right corner? That's Japanese ba kwa made with horse meat. Very tasty dried meat. It is my first time eating it and I like it! (お弁とは　ほんとに　すごく　おいいしです! 　ありがとう　ございます!　また　作って　いいですか？:D )

Fairy shrooms! We found these extremely delicate mushrooms that reminds me of jellyfish.

End.

ENSO Kitchen

I was excited. This will be my first time to taste Japanese temple food also known as Shojin Ryori in Singapore. In case you are not aware, Shojin Ryori is a Japanese vegetarian cuisine. I fell in love with it during my stay in the temples in Koyasan on one of my trips to Japan. Their tofu is to die for! but I digress. We found ENSO in an article in the sunday papers and were immediately attracted to it. Check it out www.ensokitchen.com. ENSO does not have its own restaurant but luckily, it borrows the kitchen of GOTO restaurant every Sunday to serve lunch. Reserve early for tables are limited. Therefore, on my second attempt, I got a table.

My family and I went early to roam Ann Siang Hill and saw many vibrant colours.

At 12.30pm, we entered GOTO. The service is real friendly, manned by the buddies of the chef I suppose. Prompt to refill our teacups with a ready smile. Well done.

Goma tofu in light soya sauce and freshly grated wasabi. Real simple. I liked it.

From top left in clockwise direction. Cooked daikon in white miso, french beans in ginger and soya sauce, mushroom with red miso sauce, miso soup with lotus root, fried almond tofu and shiso rice. Overall, I think the food is not too bad, having tasted the real thing in Koyasan, Japan. The chef could improve by scaling back the portion and simplify the flavours, focusing more on the natural flavours of the vegetables itself. For example, the original sweetness of daikon was overpowered by the sweet salty white miso paste.

Fruit jelly of rockmelon and blueberries. Refreshing after the seemingly heavy meal.

End.

Christmas Eve Dinner: Pork Belly

Christmas Eve dinner 2009 is one of the most delicious dinner I ever hosted. Primarily because the two highlight of the dinner, roasted pork belly and turkey turned out so so well. I want to share it with you guys.

For this year's dinner, we started preparing early. Both pork belly and turkey was bought and marinated the night before. Pork belly was bought fresh from a gourmet butchery , thick with fatty deposits, a 2kg heavy treasure. This is good meat. Gotta respect it. Just three simple ingredients will do: salt (go heavy), rosemary (don't be stingy) and a single clove of garlic crushed into pulp. Rub them all over the belly, favouring the inside. Tie it into a cute little log, wrap it and keep it in the fridge overnight. Let the belly breathe in the marinate.

I was told that if you prickle the skin, cover it with pokey holes, it will crisp when roast. I think in this way the fats will ooze out from the multiple poke holes to crackle the skin. But I did not poke those holes. I suspect you'd need a special equipment for it, I don't think satay sticks would do the job. The skin is super tough!

The next morning I put it in the oven to roast at 240 degree Celsius for 110 minutes. And roast it did.

Guess what. I collected a ramekin full of this awesome pork oil from the crackling fatty belly. I'm going to use it for the spaghetti later. Yumm.

Turkey was beautiful as well. So beautiful that I failed to be quick enough to snap a picture of it before it was sliced into many pieces. That was an excuse, haha. I completely forgot about the pictures! (hey! the turkey was really good. juicy and full of flavour unlike the dry and bland one we bought last year...) Happens when I'm too excited. Therefore, the rest of the dinner was undocumented. Until after much later that my mum got her camera out.

Aftermath.

End.

Christmas Bakes: Fruit Cake, Almond Cookies, Apple Cake

Christmas is well... finally over. Which means that I am finally able to write about it.

I have been busy, very busy with making Christmas goodies. My mum commissioned me to make little gift packs for her clients you see. 15 packs this week, 10 packs the next, extra special for the extra special clients. Also the neighbours, the friends and ofcourse, ourselves.

I like Christmas, I really do. It is the season for nectarines, apricots, cranberries, pecan and hazelnut. All waiting on the supermarket shelves for me to ferry back to my kitchen. I got new baking trays. My pantry is well-stocked with bags of flour, sugar and nut meal. The next thing you know, warm cakes sitting on the table, jars filling with cookies and the heavenly aroma of all things sweet. How can I not like Christmas? Apart from the fact that it is impossible to diet during Christmas.

Christmas Fruit Cake.

Let's see, my fruit cake has dried apricots, raisins, cranberries, hazelnut, almond, pecan and cinnamon. Oh yes, and grand marnier. I know we don't usually use grand marnier in fruit cakes, favouring the heavier rum or kirch for the cherries, but I like to think that grand marnier gives a citrus-y touch to the otherwise heavy fruit cake, hence the image of a lighter fruit cake.

Light Fruit Cake -makes 1 15cm x 30cm tin

Adapted from Le Cordon Bleu

Ingredients:

200g brown sugar (I love brown sugar, use icing sugar for finer crumb)
pinch of salt
250g unsalted butter
5 whole eggs

325g bakers flour (reserve some for rubbing the fruits)
5g baking powder (sifted together with flour)

150g raisins
35g chopped dried apricots
35g cranberries
50g mixture of chopped pecan, hazelnut and almond (extra pecan for decoration)
1/2 lemon zest
40ml Grand Marnier

1. Soak dried fruits in grand marnier overnight.
2. Line tin with baking paper, and pre-heat oven to 180 degree Celsius.
3. Cream butter and sugar and zest to a pale yellow colour.
4. Add eggs gradually, scrape bowl and cream for 7 minutes on medium speed. *Note: the mixture will curdle if you add the eggs too fast. If that happens, throw in abit of flour to absorb the moisture.
5. Mix in sifted flour and baking powder. Blend till smooth and clear.
6. Rub fruits and nuts in reserved flour then add to batter. (this step prevents the fruits from sinking into the batter, thus evenly distributing the fruits in the cakes)
7. Pour into lined tin. Try to give a nice flat top to the batter.
8. Decorate the top with extra pecans and almond bits.
9. Bake at 180 degree Celsius for approximately 1 hour.

Almond Cookies.

I employed my brother to pipe royal icing onto the cookies... resulting in some really weird yet strangely pleasing designs.

Apple cakes.

One of my all-time favourite cake. It is like a butter cake with the presence of wholesome apples. And it makes a wonderful gift too.

Apple cake -makes 1 20cm round tin/ 3 mini panetonne cups as seen from above
Taught to me by Diana.

Ingredients:

250g butter
200g brown sugar
300g flour
5g baking powder
4 whole eggs
A few drops of vanilla
1 tbsp rum or any sweet wine you can get your hands on (i have this beautiful sweet rice wine from my relatives in Malaysia)
4 apples, thinly sliced (the number of apples vary with size. I like to use red apples, especially rose apple because it is sweeter and more fragrant)

1. Line tins with baking paper. Pre-heat oven to 180 degree Celsius.
2. Mix butter, sugar, flour, baking powder, eggs, vanilla essence till smooth. Take care not to overmix.
3. Add sweet wine, mix till incorporated
4. Fold half the apples into the batter.
5. Pour batter into baking tin. Make sure the top is flat and even.
6. Arrange the rest of the sliced apples onto the top of the batter. Be as artistic as you like but keep in mind the the apples tend to dry and shrivel in the oven.
7. Bake for about 1 hour.
8. 10 minutes towards the ends of baking, egg wash (1 egg yolk + a splash of milk) the top for a lovely golden finish.

End.

Hair Cut

Before

After

Hair is gone. For now.

1 Caramel

Toby's Estate coffee + smooth good temperature milk = good coffee (+coffee art: bonus!)

The little cupcake on the side is actually a pumpkin pie I made in the morning. Looks so cute in the cup.

1 Caramel
6 Handy Road
#01-01 The Luxe

为什么当女人以不再是小女人，男人还是那么的大男人呢？

Always look on the bright side of life...

Minny's 20th Birthday Cake

Fruity chocolate cake

I was tasked to make a chocolate cake. But I didn't want to make a chocolate cake. I was feeling very fruity that day. I dreamed of orange trees, strawberry shrubs and raspberry filled bowls. Then there was chocolate.

Thus, a weird cross breed was born.

Imagine this:
The first and the bottommost layer is a cookie, almond cookie to be exact. Followed by a layer of creme chantilly and quartered macerated strawberries.

Third layer a chocolate genoise. I did the genoise well this time, wheew! Brushed some lemon-infused sugar syrup onto it. Then another layer of creme chantilly.

Fifth and uppermost layer the other half of the chocolate genoise, soaked as well. And decorated with creme chantilly, strawberries and raspberries.

It was very fruity after all. haha, my appologies minny. Happy Birthday!

End.