Monthly Archives: November 2013

Taste of Thailand – Seafood Tom Yum Goong

Posted on November 30, 2013 by

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 →

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Food Discovery – Jackfruit Roll with Salted Eggs

Posted on November 30, 2013 by

Click for my review: http://sg.openrice.com/singapore/restaurant/commentdetail.htm?commentid=70276

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Fish In Banana Leaf aka Otak Otak

Posted on November 30, 2013 by

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 →

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Salted Chicken

Posted on November 30, 2013 by

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 →

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Black Version of Singapore Carrot Cake

Posted on November 30, 2013 by

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 →

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Food Tasting – King’s Roast

Posted on November 29, 2013 by

Click here for my review: http://sg.openrice.com/singapore/restaurant/commentdetail.htm?commentid=70202

Quote | Posted on November 29, 2013 by

Side Dish -Pickled Cucumber

Posted on November 28, 2013 by

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 →

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