Sunday, November 07, 2010

A guilt-free dinner

Pork tenderloin and chicken wings marinated with molasses

Cauliflower mash

1. Steamed cauliflower
2. Steamed bulb of garlic
3. Half a tbs of butter
4. Parmesan cheese
5. Seasoning

Whipped all in the food processor to reach awesomeness!

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Saturday, April 03, 2010

Passover lamb

Thank you Jesus for your sacrifice that I may live :)

Braised Lambshank with Rosemary and white wine

Step 1:
Season overnight with pepper, salt and Rosemary

Brown the lamb and put aside

Step 2:
Sauté the onions, garlic till soft

Step 3:
Add in fresh Rosemary and bring to boil after adding half a bottle of white wine

Step 4:
Put the lambshank into the pot and reduce to a simmer for 3 hrs, adding water to keep braising the lamb

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Carrot cake

My second go at it using the recipe from

Step 1:

Bake 2 layers

Step 2:

Prepare the cream cheese frosting

Step 3:
Toast and crush walnuts

Step 4:
Frost the first layer and sprinkle the walnuts and repeat for the second layer

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Sunday, March 28, 2010


I love Chawanmushi but this batch still doesn't have the texture of those served at restaurants :(

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Aftermath of Chinese New Year

What do you do with all those mandarin oranges? Well stir-fry them with pork and some bak choy! Perfect with white steaming rice :)

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Chicken Tonight

Roasted chicken with Rosemary from my 'garden' !

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Sunday, March 21, 2010

Happy Barkday Chewbacca!!

In anticipation for the meatballs and pumpkin...

Chicken minced balls with Rosemary and roasted pumpkin

All gone in less than 10 min :)

A very satisfied 49er indeed...

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Wednesday, February 03, 2010

Day 5 - Tokyo (Dinner)

Tok-queuing for Tempura

Finally we're at the door...but then when we got in, there was more waiting inside but this time at least there were benches :)

I was told a good Tempura is one that leaves little oil stain on the paper, so here's my before shot for comparison.

They give the usual Tempura dipping sauce, but the salts, especially the Wasabi salt was really good even though I am not a fan of Wasabi. LR and myself couldn't figure out the black purplish one.

Prawn, fish and my anti-histamines!

Cuttlefish with the most amazing texture, it is like sinking your teeth into scallops!

Lotus root

Wild mushrooms.



Huge prawn cake

Hmmm.... that's a huge oil blot, but it was my best Tempura meal ever!

Tuesday, February 02, 2010

Day 3- Hakone (12 reasons why I love Ryokans)

1. Massage chair in the lounge area

2. Massive area to wash your face

3.Facial wash and moisturiser all provided for

4. Orderly lockers -You strip here and place all your clothes in these baskets.

5. A foot reflexology machine after the onsen to provide a head to toe experience

6. Shower with Shisedo toiletries before entering the onsen

7. Indoor onsen

8.HUGE room with separate sleeping, drinking & wash up area

9. Yukata to be fashionably dressed for bed

10. Little dining area to chill over green or roasted tea

11. Fusion deco in the toilet

12. Futons on tatami mat
Day 3- Hakone (Dinner)

Promptly at the restaurant at 6pm sharp, or else...

We would incur the wrath of the very strict Japanese manager and there would be no smile on our faces. When can we eat?

Appetiser was raw fermented squid, very yummy and I had 2 portions because LR doesn't eat squid. Yay!

Tofu with strong taste of soy and the smooth mushroom clear sauce complemented so well with the slightly grainy texture of the tofu.

A warm side dish that is very similar to chicken dumplings, however this time, the sauce was a little too starchy for me.

Pork Shabu Shabu

Bubbling and boiling...

In the midst of enjoying my pork shabu shabu, the gleaming grilled fish seasoned with miso gave variety to dinner.

Then came a tempura calamari with wasabi salt. WOW, love the texture contrast to the dinner.

The meal ended off with a scoop of Yuzu sorbet, a great end to a full meal.