Made these Cream Corn muffins as I was eager to try out the Aussie Demerara sugar as a topping.
The full-bodied toffee and subtle butterscotch aroma of this sugar really helps to create a more flavourful and aromatic muffin. Add this sugar into your cofee .....Quote 'makes the pleasure of sharing intimate coffee moments even better' Unquote from CSR Demerara sugar.
Instead of cracking my head over what to cook for dinner, I made these ........'Curry Chicken Buns', spicy, meaty and chewy! I managed to get 10 buns and there were some left over for lunch the next day too. This is really killing two birds with one stone!
We were in Singapore the last weekend for a short visit and had dinner @ this Japanese restaurant ...... 'Ichiban boshi', which was within walking distance from the hotel where we were staying. I was rather impressed with the service as the young waitresses and waiters who served us were very polite and patient with our orders!
We were lucky that we left Singapore on Tuesday otherwise we would be stranded when the floods inundated certain parts of the city state!
Arrowroot comes from the root of a large, leafy plant that is native to Central and South America and the Caribbean. It is also found in other tropical regions such as South East Asia, South Africa, Australia and Florida.
Although bland in taste, Arrowroot contains calcium and carbohydrates and other nutrients, primarily used for its soothing benefit and its effect in dealing with diarrhoea. It is also used in the kitchen to thicken soups, sauces or as an ingredient in some recipes for biscuits. Vegetarians use it instead of eggs in bread and desserts.
When I saw Anncoo's post on 'Steamed prawns with vermicelli' some time ago, I told myself that I must make something like this. So, I tweaked it a bit and managed to come up with this ....... 'Steamed Fish fillet with Rice Vermicelli'.
This ginseng soup is traditionally used to improve digestive functions, increase vitality and reduce dampness in our body. It can be cooked sweet with rock sugar and served as a dessert or cooling drink, or add in some meat to make it savoury, as a soup.
I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago. So I got hold of my old file of recipes and finally managed to retrieve it. I did it recently and must say that I'm satisfied with the result. The texture of the Pau was soft and a bit chewy, wholesome and filling too. Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
My neighbour introduced me to this Vietnamese restaurant and so we dropped by last weekend to try it out. It was packed when we arrived but managed to get a table after waiting for a while. I was rather amused by the footnote on the menu which caught my eye ......."If the food is delicious, tell your friends. If the food is not delicious, please tell us"!
The proprietress of the restaurant was a gusty lady with very good PR. She apologised to customers for late service, thanked them vehemently for patronising her restaurant and reiterated that they return for more.
When the food came, I clicked away and also checked with the waitress about the ingredients. I also asked the lady boss about the sauce that went into my dried vermicelli/mong. She was a bit surprised that I was so inquisitive and also noticed that I was taking shots of the food. So, I casually told her that I would like to post her restaurant's food on my blog. She also mentioned that her husband, the chef had been specialising in Vietnamese food for 12 years in the States and they have outlets in the Klang valley as well. There's an outlet in Wooley Centre, Ipoh Garden but there's not much variety there.
When we asked for the bill, guess what ...... she told us that the pot of tea was complimentary as an appreciation for blogging her restaurant's food and we only paid 18.40 rgt for the scrumptious meal!