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Monthly Archives: November 2013
Taste of Thailand – Seafood Tom Yum Goong
Ingredients: Eight fresh large prawns 2 stalks of lemongrass 5 shallots (minced) Sea Salt to taste 4 tablespoons of Nam Prik (Sambal) 2 tablespoons of fresh lime juice Bunch of fresh chopped cilantro A can of mushroom 10 slices of … Continue reading
Food Discovery – Jackfruit Roll with Salted Eggs
Click for my review: http://sg.openrice.com/singapore/restaurant/commentdetail.htm?commentid=70276
Fish In Banana Leaf aka Otak Otak
Ingredients: 1 medium size ikan kurau (deboned and minced) Third quarter cup of coconut milk (from one grated coconut) 1 beaten egg 1 teaspoon sea salt 1 teaspoon coarse sugar 4 tablespoons of cooking oil 8 pieces of banana leaves … Continue reading
Salted Chicken
Ingredients: One whole fresh Sakura Chicken 4 tablespoons of Rose Wine 1 packets (approx. 2kg) Coarse Salt 2 pieces of Rice Paper Method: Clean the chicken well, removing all fats and pat dry with paper towel. Marinate with rose wine … Continue reading
Black Version of Singapore Carrot Cake
Ingredients: 1 packet ready made carrot cake (cut into cubes) Half packet of chopped sweet turnips (Chai Poh) 3 tablespoons of minced garlic 1 teaspoon of XO fish sauce 1 tablespoon of dark sweet sauce 3 beaten eggs Few stalks … Continue reading
Food Tasting – King’s Roast
Click here for my review: http://sg.openrice.com/singapore/restaurant/commentdetail.htm?commentid=70202
Side Dish -Pickled Cucumber
INGREDIENTS: 3 large Japanese Kyuri 1 teaspoon sea salt 2 tablespoons of Apple Vinegar 4 tablespoons of coarse sugar 1 tablespoon of Honey Syrup Bunch of Mint Leaves Method Cut the cucumber into thin slices and put them into a … Continue reading
