1 Market by Chef Wan @ Plaza Singapore

09.01.2013 - Singapore.  At Plaza Singapore, we were so hungry, go around the foodcourt was so packed during Lunch time.  So we decide to try the talk of the town new restaurant 1Market by ChefWan.  Owned by the no. 1 Malaysia celebrity Chef Wan, wao, we are so proud of course.  I am a big fans of Chef Wan, i am so excited to be in his restaurant and try his creation.  

Lucky it was a clear line however the restaurant was so packed as well. We were fortunate to get us a table for 4.  Long queue at all buffet station.  A great food choice of varieties, so much to eat but nothing suitable for my almost 3 years old son except for some satay meat and some pumpkin tempura.  Almost all main course served are spicy.  Im too busy feeding my son, didn't get to eat want i like, we finished whatever we took on the table :) no wastage!! LOL.. 

We were sited near Grilled Station.  It was a long queue! many hungry customers are not happy and not patience, i saw one unhappy lady waited for her satays angrily talked to the cook who was busily grilling satays on his station.  A Few second later, she look pissed off went back to her table, i think the cook must be rude answering her, lol...

Anyway, the satay worth the wait, super good and worth to eat a plate full! Overall i give a 9/10 :P  

Overall the food was good and satisfying. Lunch Adult - $23.80, Child - $12.80 

1 MARKET by Chef Wan

Restaurant and Malaysian Restaurant in Singapore

#04-45-49 Plaza Singapura (68 Orchard Road)

Singapore

Satay seriously good! eat more of this!! lol

My son photographer, he is coming to 3yrs old

Lunch time this place is full, looks like foodcourt.

Marble Butter Cake

10.09.2013 - Today is my son 3 years 7 months birthday.  We celebrate our son's birth-date every 10th of the month.  So i thought of making him a cake instead. An old fashion Marble butter cake comes to mind. so i make this marble cake which the recipe is my old time butter cake recipe.  I just do some modification and add coco powder and done the work. It taste as good as it looks. Enjoy

• 230g butter, softened
• 140g caster sugar
• 3 eggs
• 230g self-raising flour
• 100ml fresh milk
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 2 tsp baking powder

• METHOD
• If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. 
• If you prefer to mix by hand, beat the butter till pale yellow and added in sugar beat till double volumn. 
• then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
• beat 3 eggs in a bowl, add in egg into batter gradually 8-10 times slowly to batter.  Beat and scrape and beat and scrape that is the way! :)
• Add in shifted flour & baking powder to batter, mix well with hand mixer.
• Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. 
• Make a well, from white batter, fold in the chocolate batter in the center and wrap with white batter.  To create Marble pattern by folding 3 times only.  Or simply use a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. 
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

• To decorate, i used some left over chocolate glaze from my previous chocolate cake.  

Fried Banana Fritters with Shredded Cheese & Choco Rice

05.09.2013 - Batam.  This is the ultimate, rich and luxurious breakfast or snack to die for!!  Its simply easy to prepare.

Batter for deep-frying Banana :-
All purpose flour about a cup depanding on your banana amount
pinch of Baking Soda
pinch of salt
and sugar to taste
( mixed all dried ingredients with water, into a thick batter )


Method:

Cut Banana into thin layer about 4 slices in one banana

Prepare hot oil and deep in each banana into batter to deep-fry in medium fire till golden brown.

Dish up and shredded cheese and chocolate rice on top and serve hot.

Enjoy.

Happy Cooking!!

Grilled Sting-Ray & Sambal

04.09.2013 - This is a FANTASTIC Dish!! you surely don't need a open air grill to cook this.  I used my convention oven to grill and the result was fantastic! Love this dish. for the first time i cook and was so successful. This recipe is good to keep!

INGREDIENTS:-
Sambal (makes about 1 bowl)
150 g shallots ( i used 6-7 pcs )
75 g garlic ( 5pcs )
15 g ginger ( thumb size )
40 g lemongrass, tender, non-bitter part only ( 1 lemongrass )
50 g red chillies ( fresh curls chili, handfull )
15 g dried chillies  ( a small rice bowl amount soak in hot water ) 
trim stems, cut 2 cm long, soak in warm water till soft, about 30 minutes; squeeze dry and discard water
( BLEND ALL THIS INGREDIENTS with a hand blender ) 

15 g belacan (fermented shrimp paste) ( i just mixed in while cooking sambal )
20 g tamarind paste, mash with 2 tbsp hot water, drain and discard seeds and pulp

½ cup vegetable oil
30 g palm sugar, roughly chopped
¼ tsp salt

1 whole stingray wing, ( i prefer to cut into smaller pcs. )
rinse and drain; cut a 2-3 slits in thicker end along the grain
1/3 tsp salt
1 piece frozen banana leaf , thaw and rinse; trim to fit baking tray ( i don't have banana leaf so i used aluminium foil )
Garnish, calamansi limes, halved


METHOD :-
Wash stingray and sprinkle with salt and tamarind juice to marinate both side.

Peel and roughly chop shallots, garlic, ginger, lemongrass and fresh & dry red chillies blend with hand mixer/ blender.

Stir-fry sambal paste with vegetable oil over medium heat till fragrant and colour darkens, about 15 minutes. Add palm sugar. Stir-fry till dissolved. Add tamarind juice, 3tbsp calamansi juice, sugar & salt. Stir-fry till oil separates. Taste and adjust seasoning if necessary. Remove from heat. Leave till cool. You should have about 1 soup bowl of sambal.  After sambal was cooked, i blend everything again one more time, so that the sambal will be more fine.

Use about 1/2 cup for 400-500 g stingray. Remaining 1/2 cup may be stored for a few weeks refrigerated.

Preheat grill to 250c.

Line baking tray with aluminium foil. Lightly brush with vegetable oil.  ( no banana leaf ) Place stingray on baking tray , white side up. Season lightly with salt, including slits. Grill till 70-80% cooked, about 10 minutes depending on thickness of fish. Turn over the black side and grill further 10 mins.  By this time both side should be 100% cooked.  Spread with sambal, thinly. Grill till top of stingray feels firm when pressed chopsticks, about 5 minutes.  and turn the other side grill for 5 minutes.

If you used Banana leaf -. ( After 10mins each side )Lift stingray from baking tray with a spatula. Place banana leaf in tray. Flip stingray onto banana leaf. Spread with sambal, thickly. Grill till fully cooked and sambal is sizzling and slightly charred, 5 minutes or so.

Slide foil, leaf and fish onto serving plate. Pull foil from underneath banana leaf and discard.

Garnish and serve immediately.  Squeeze kasturi/ calamansi lime before served.

Pandan Chiffon Cupcakes

23.08.2013 - This is my first Chiffon cakes making.  I have been watching Kitchen Tigress blog for her cakes.  Her blog has plenty of interesting cakes, kueh and some many main course recipes.

I have been eyeing on this Pandan Chiffon Cupcakes recipe.  It looks so easy to make.  Since I have some fresh Pandan Leafs picked from my MIL garden, the fragrance just wonderful! maybe is the right time to bake some delicious pandan chiffon cupcakes! :)

My pandan chiffon cupcakes eventually have sunken top! could be my temperature not correct.  i didn't actually follow the temperature in this recipe correctly! Ooopss..is my fault.

Overall, these cupcakes taste wonderful!! so soft, fluffy, light and all gone with just 3 bites! delicious. This recipe is good to keep!!

This recipe is purely copy from "kitchen Tigress" blog.  Please feel free to visit her blog for more recipes.

PANDAN CHIFFON CUPCAKES
(Recipe for 8 big cupcakes) for my regular size cupcakes can make up to 18 and a half cupcakes

60 g egg yolks
25 g castor sugar
50 g corn oil
50 g young, light green pandan leaves, rinse thoroughly and drain; chop roughly
75 g undiluted fresh coconut milk, blend with chopped pandan leaves; press with potato ricer to yield 65 g green milk; discard pandan pulp
1/8 tsp salt
80 g cake flour
¼ tsp baking powder
sift with cake flour

150 g egg whites
60 g castor sugar

Measure and prep ingredients as detailed above. Line eight 180 ml moulds with parchment paper.
Or spray with non-stick spray and dust with flour. Preheat oven to 200°C.

Whisk egg yolks and 25 g castor sugar till thick and pale. Add corn oil. Whisk till well combined.
Add 65 g green milk and salt. Whisk till evenly mixed.
Re-sift sifted cake flour and baking powder into mixture.
Whisk till just evenly mixed. Set aside. Wash whisk thoroughly.

Whisk egg whites till thick. Gradually add 60 g castor sugar whilst continuing to whisk.
Keep whisking till egg whites just reach firm peak stage.

Add egg whites to yolk mixture in 3 batches, mixing till almost even after each batch. Scrape down thoroughly. Fold till just evenly mixed. Bang mixing bowl against worktop 3-4 times to get rid of big air bubbles.

Fill moulds with batter, about 60 g each. Tap moulds gently against worktop to level batter. Bake till cakes are golden brown and slightly springy, about 20 minutes. Cakes should crack after first 10 minutes.

Transfer cakes to wire rack. Wait till cracks close up, about 5 minutes. Unmould and serve.

Bruschetta

11.09.2013 - Batam. Eating too much food for the day. So with thought of having something light ....like eating appetizer..only for dinner!! So since i bought a lovely french baguette and have some big fat tomatoes, all ingredients just perfect for a quick Bruschetta.

Bruschetta (Italian pronunciation: [bru-sket-ta] is an antipasto from Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlicand topped with olive oil, salt and pepper. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is sold as bruschetta.^[1]

In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salami called ventricina is served. Raw porkproducts and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled.^[2] This was a way of salvaging bread that was going stale.^[3] In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the very first oil of the season.  ( Bruschetta Wikipedia from google a basic knowledge, history and information )

Ingredients for basic bruschetta:

1/2 French baguette
1 tablespoon of olive oil
Salt & pepper
1 clove of garlic
For topping:

4 tomatoes, ripe and plum
¼ red onion, finely cut ( if you don't like spicy put less onion you may totally avoid it )
cut Basil leafs
salt & pepper

Directions

*  Cut tomato into half and remove seed and cut into cubes.

* And transfer to a mixing bowl. Then thinly slice red onion and fine basil leafs and add into the cubes tomato. Season with pinch of salt and freshly ground pepper and olive oil. ( you may add chopped walnuts and 1tsp balsamic vinegar before seasoning )

* First, cut the bread diagonally and toast bread on a large frying pan or bread toaster till brown each side. Now cut a clove of garlic and rub the bread slice with garlic and drizzle with olive oil and season with salt and pepper.  This is the base of any bruschetta.

* Serve tomato topping on top and garnish with a basil leaf ( but i didn't add mine cos i ran out of basil leaf )

Traditional English Scone Recipe

13.09.2013 - Batam.  I love SCONE.  I was wanted to make my own scone for a long long time but i always hesitate to make them because i don't have a scone cutter!!.  but not anymore, its been too long i wanted to make myself a scone, so i get my lazy hands moving.  I have gather a few recipes.  They are almost the same and  here is the recipe.

Anyway, my pantry run out of self raising flour, and so i make my own.

Ingredients
55g/2oz butter
225g/8oz self-raising flour
a pinch of salt
25g/1oz caster sugar
150ml/5fl oz milk

*4tsp baking powder, if you use a ready made self-raising flour.
*added cranberries, optional ( i added 1/4cup of raisins )
* 1 egg,optional ( add into dough )

1 egg wash



Instructions

In a bowl add in 2 cups of flour, sugar, *baking powder, salt and whisk until combined.

Add cold butter and cut butter into flour with fingers. In French it’s sablage. Or you can use a pastry blender or a food processor until fine sands.

Transfer into a bowl.

* Crack an egg into a bowl and beat lightly. Make a well in the center of the butter-flour mixture. Add in milk and egg mixture. Fold just until moistened.

OR

Make a well in the center of the butter flour mixture, add in milk and fold just until moist.

I am adding raisin and stir until just combined.

Flour generously the work surface. Turn the batter on to work surface. ( i have a hard time with my too wet dough, so i add more flour to the dough ) and pat out to a round 1 inch thick.

Then stamp out rounds with a pastry ring ( i used my bb bottle cover to do the shaping since i don't have a proper one ) and place on a baking sheet.

Brush the tops of the scones with egg wash. To make basic egg wash, crack an egg and beat lightly.

Bake for 12-15 minutes, or until well-risen and golden brown.

Cool on a wire rack and serve with jam & whipped cream

No Bake Oreo Cheesecake

15.09.2013 - Batam.  My husband loves Cheesecake.  He requested to make cheesecake, so i try out this easy No Bake Oreo Cheesecake, I think is the most convenient, easiest way to enjoy your own cheesecake.

I have never make a cheesecake before either the chilled or the baked cheesecake.  and so i google to get and comparing No bake oreo cheesecake recipes.  Well, I always hope i pick the right recipe and at the same time, I check my pantry if i have the ingredients available and so here, i got this recipe from "Tested and Tasted" blog.

Below recipe i post is her recipe, I did alot of adjustment, because some ingredients are not available.  Here are the ingredients i used for my oreo cheesecake  U may read the PURPLE font is my measurement for this cake.  but the result is satisfying. only that i found it a little too soft.  This recipe needed to be adjusted and perhaps have to add a little more gelatine. i have to make the cheesecake again once more and find out myself.

This is a chilled cheese cake, no bake needed. so you don't have to think and worry your cheesecake gonna fail.

Overall I am happy with this No Bake Oreo Cheesecake, although i don't have this and that but i managed to pulled the cheesecake together! Horey!! This recipe is good to keep! if u think making chilled / no bake cheesecake is difficult, then think again! :P

Ingredients for an 6" OREO Cheesecake

Biscuit Base:
*60 gr crushed OREO cookies (with no cream, however, the cream to be used for the filling) ( i used 55gm or about 12 pcs of oreo cookies without cream & crushed )
*25 gr butter, melted ( i used 2 sliced of hard butter, melted it become 4 tbsp of butter, i used up all on the based )

Filling:
*250 gr cream cheese, room temperature
*80 gr caster sugar plus 'the cream removed from the cookies used for the biscuit base' ( i used only 80gm of sugar no oreo cookies cream added )
*1.5 tsp of gelatin powder, melted in 45 gr of boiling water ( i used 1 1/2 tsp gelatin + 2tbsp of warm water) Instead of following my measurement, i suggest to use 2tsp gelatin + 2tsp warm water.
*1 tbsp of fresh lemon juice ( i didn't used lemon juice )
*100 ml dairy whipping cream, whipped ( i used 125ml = 1cup of cream )
*50 gr crushed OREO cookies in big chunk

Extra OREO cookies, roughly chopped for topping. ( i crushed few oreo cookies without cream for topping ) 

Method:
- Grease and line with parchment and plastic wrap an 6" spring form pan.
- For the base : In a large bowl, combine the melted butter with the crushed OREO cookies and mix well. Then press the mixture on to the base of the 6" spring form cake pan. Place in the fridge to chill for at least an half an hour.
- For the filling : Beat the cream cheese and sugar till mixture is nice and smooth.
- Add the gelatin mixture and lemon juice mix well. Then gently fold in the whipping cream, follow by the OREO cookie chunks.
- Gently pour the cream cheese mixture into the cake pan and let chill for at least few hours before serve.

Enjoy!! 

3 Ingredients Chocolate Ice Cream

12.09.2013 - Batam.  We love Ice Cream.  Recently we have been eating quite alot of ice cream. So i thought of trying to make my own ice cream instead.

So i got this recipe simply easy. Just 3 ingredient No churn Chocolate Ice Cream by "Eugenie Kitchen". Credit all goes to her creation.  I always check on her recipes and watch her videos at Youtube.  She has been posted so many of her ice cream recipes during summer and i did not pay much attention of her recipes until i need one :P thanks to her for a wonderful ice cream recipe.

This recipe need no ice cream maker or machine and it is super easy! So for you who have no ice cream machine no need to worry how to make a quick, easy and delicious ice cream. Just follow this recipe and the next day or 6 hours later you will enjoy a lucious and rich creamy, and best of all NO Churn ice cream straight from your own kitchen without failing you!

Ingredients
½ cup + 2 tablespoons sweetened condensed milk (150ml)
3 tablespoons unsweetened cocoa powder * (45ml)
1 cup heavy cream (36%+ milk fat whipping cream) (240ml)
* Revised. Add 7 tablespoons like the video if you want dark brown color and don’t mind bitterness of cocoa powder.

Direction
*First, pour ½ cup and 2 tablespoons of sweetened condensed milk in a bowl and sift in 3 tablespoons of    cocoa powder. And stir until combined. And sift in remaining 4 tablespoons of cocoa powder and whisk until homogeneously mixed. It is pretty thick.
*Then whisk 1 cup of heavy cream until stiff.
*Transfer a whiskful of whipped cream into cocoa milk mixture and stir until well mixed. Doing this, the batter should be thinned out.
*Then pour cocoa milk mixture into whipped cream all at once and fold until combined. Be careful not to break whipped cream. This is a way of mixing thick batter into lighter mixture.
*Now transfer the batter into a container and cover with a plastic wrap. Then freeze for at least 6 hours or overnight.

Enjoy and Happy cooking!