Pig Pig's Corner

In the (cake) club

noreply@blogger.com (pigpigscorner) — Thu, 24 May 2012 06:39:44 PDT

Guest blogger Tamsin McCahill of Brighton Hobby Project on the rise and rise of the cake club – a home baking craze that’s sweeping the nation. Clutching a huge Tupperware box, I crept through a cobbled mews at dusk, searching for a top secret location. My heart was racing. I didn’t know who – or what – I’d find when I got there. No, I’m...

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Meatloaf with Roasted Garlic

noreply@blogger.com (pigpigscorner) — Fri, 18 May 2012 19:58:16 PDT

Garlic... is BEST roasted! It loses the spicy sharp taste after roasting and what you get is this caramelised, sweet, buttery and tasty warm mash. Simply spread it on toasted bread and enjoy or add it to anything as flavouring. Printable recipe By Pig Pig's Corner Prep time: 15 mins Cook time: 2 hrs ...

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Dinner* by Heston Blumenthal

noreply@blogger.com (pigpigscorner) — Wed, 16 May 2012 05:28:46 PDT

Heston Blumenthal, of Fat Duck fame, had opened a restaurant in central London, rather oddly named Dinner. This is undoubtedly old news to many, but sadly, we had left the UK before we had a chance to try this out and I had just assumed we missed the boat. Amazingly however, we managed to get a dinner reservation on our trip back to UK for the...

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Durian Ice-Cream

noreply@blogger.com (pigpigscorner) — Sat, 12 May 2012 04:12:31 PDT

Durian is everywhere again! I'm guessing it is one of the most fattening fruits you can find since its flesh is so thick and creamy. But I just can't seem enough of it! So instead of double cream, I used cornstarch to thicken the ice-cream mixture. It was Y.U.M. Nuf said. Durian Ice-Cream Printable recipe By Pig Pig's Corner Prep...

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Bedrock Bar & Grill Steakhouse

noreply@blogger.com (pigpigscorner) — Tue, 24 Apr 2012 08:25:08 PDT

My friend recently had a barbeque at his place but completely screwed up his steaks (they resembled charcoal). Craving for steak, he insisted on paying a visit to Bedrock, where he said was the best steak in Singapore he has had so far. Eschewing normal stuffy bread, Bedrock provided us with some naan, lovely and warm. To go with it was some...

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Home-made Baechu Kimchi

noreply@blogger.com (pigpigscorner) — Fri, 20 Apr 2012 22:56:15 PDT

Kimchi, a fiery, fermented mixture of vegetables and various seasonings. It is the most common banchan (side dish) in Korean cuisine and it is used to make several Korean dishes like kimchi stew (kimchi jigae), kimchi fried rice (kimchi bokkeumbap), kimchi dumplings (kimchi mandu). There are many types of kimchi depending on the vegetable you use,...

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Blu, Shangri-La Hotel Singapore

noreply@blogger.com (pigpigscorner) — Fri, 13 Apr 2012 19:19:26 PDT

Decided to splurge a little for our 3rd year wedding anniversary. Heard good things about Blu in Shangri-La so decided to give it a shot. Located on the top floor of the hotel, the panoramic window views of the city was amazing. Too lazy to make proper decisions about food, so we settled for the Experience Menu consisting of 6 courses as...

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Chicken in Garlic and Shallots

noreply@blogger.com (pigpigscorner) — Sat, 07 Apr 2012 06:00:10 PDT

My "tai tai" life has officially ended and a new chapter of my life has begun. I've joined the workforce! So far, so good. Stressful, yes. Having dreams about work, yes. Nightmares, yes. But am so far enjoying it. There's so much to learn and everyday is a challenge. It is as though my life is on a fast-forward mode, minutes feel like seconds,...

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Magnolia Bakery Vanilla Cupcakes

noreply@blogger.com (pigpigscorner) — Sat, 17 Mar 2012 02:00:29 PDT

Pretty? Wait till you try them! I'm sure you guys are familiar with New York's Magnolia Bakery. They specialise in desserts, the most famous being the cupcakes made famous by the show 'Sex and the City". It was on our to-try list when I went to NYC last year, but since a friend told us 'it's nothing to shout about' and 'the cupcakes are...

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Mustard Green with Salted Egg Soup 芥菜咸蛋汤

noreply@blogger.com (pigpigscorner) — Sat, 10 Mar 2012 05:09:22 PST

There's only one word to describe this soup - BITTER. Even more so than the bitter gourd soup I usually make. I didn't know fresh mustard greens are bitter as I usually have the pickled version, so they are either very salty or salty-sweet, not a hint of bitterness. Who would have guessed that it's actually bitter! Like any other bitter food,...

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Steamed Crab with Egg

noreply@blogger.com (pigpigscorner) — Tue, 06 Mar 2012 05:42:10 PST

Steamed Crab with Egg Printable recipe By Pig Pig's Corner Prep time: 15 mins Cook time: 20 mins Yield: serves 2 Ingredients: 1 (about 580 g) live crab 2 whole eggs 1 egg white 1 spring onion - diced 3 slices ginger - cut into matchsticks 1 tbs Shaoxing wine 1 tsp sesame oil Directions: Use a knife or chopstick and...

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Steamed Pork in Shrimp Paste

noreply@blogger.com (pigpigscorner) — Sun, 26 Feb 2012 23:44:27 PST

Shrimp paste is my new favourite! This sauce has been on my to-try list ever since I saw it on Rita's blog. I couldn't find Lee Kum Kee shrimp paste in the UK, but it is readily available back here in Singapore. This stuff is fermented and is extremely pungent and salty, the flavour is very much like salted fish. There are many different...

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The Ultimate Ramen Champion Singapore Part II, T3 Changi

noreply@blogger.com (pigpigscorner) — Wed, 22 Feb 2012 18:36:18 PST

Less than two weeks after our last visit to Ramen Champion at Iluma, we visited Ramen Champion at Changi Airport. In Terminal 3, this is much smaller, with only four ramen stalls here. Two of them are new and as yet, apparently not updated on the website so background information on them are a little sketchy. RIKI, Tokyo Needless to say,...

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The Ultimate Ramen Champion Singapore Part I, Iluma

noreply@blogger.com (pigpigscorner) — Wed, 22 Feb 2012 18:35:23 PST

One of the best things we ate in New York was Ippudo ramen but unfortunately it just didn’t strike the right chord in Singapore; felt a bit too salty without sufficient depth, and the PigPig felt more MSG was used. And then we discovered Ramen Champion… Found in the under-renovation Iluma, adjacent to Bugis Mall, Ramen Champion sounded a mere...

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Coriander Pesto Linguine

noreply@blogger.com (pigpigscorner) — Mon, 20 Feb 2012 01:37:01 PST

I usually use coriander to garnish my dishes but they always come in a big bunch and they wilt so quickly in the fridge. I can't freeze them as garnishes are best fresh, so I usually blend them and use in marinades like for the Grilled Coriander and Lime Chicken I made awhile ago. Another great way to finish up all the coriander before they go bad...

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Wild Yam with Goji Berries Stir-Fry 枸杞炒山药

noreply@blogger.com (pigpigscorner) — Wed, 15 Feb 2012 20:31:13 PST

Fresh, crunchy, addictive. Nutritious, healthy, tasty. I made soup with Chinese wild yam (Huai Shan 淮山, also known as shan yao 山药), so I thought I'd try something different. The flavour is very mild and subtle, so the best thing is to do a simple stir-fry. As mentioned before, wild yam has loads of medicinal functions, such as promotes...

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Steamed Pork Belly with Lemongrass and Assam

noreply@blogger.com (pigpigscorner) — Wed, 15 Feb 2012 20:35:37 PST

Here's another recipe adapted from the cookbook 'The ultimate guide to steam cooking 蒸的好轻松 by 程安琪‘. I thought it would be weird steaming pork with lemongrass and assam as it sounded more like a recipe for fish but it turned out surprisingly good! The original recipe uses chili padi but I didn't want it to be that spicy so I used regular red chili...

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Saveur, where coffee shop meets French food.

noreply@blogger.com (pigpigscorner) — Tue, 07 Feb 2012 04:56:03 PST

The subject of Saveur (translated into flavour or taste) first appeared during a dinner at Santi (I think it must be only foodies who will talk about food elsewhere while still in the middle of a meal, or the terminally gluttonous). My fellow dining companions had already sampled Saveur and were voicing their support for their efforts in bringing...

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The End of the Chinese New Year Celebrations

noreply@blogger.com (pigpigscorner) — Sun, 05 Feb 2012 21:13:25 PST

Chinese New Year or Spring festival is the longest and most important festivity in Chinese culture. It is celebrated from 1st until 15th day of the first month in the Chinese Lunar calendar. The 15th day is the first night of the lunar year to see a full moon, this day is known as 'yuan xiao jie' 元宵節, which means "first night of the full moon" or...

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Chinese Lion Dance, Dragon Dance, Firecrackers

noreply@blogger.com (pigpigscorner) — Sat, 04 Feb 2012 18:06:37 PST

'Dong, dong dong, chiang. Dong, dong dong chiang...'. Lion dance is a form of traditional dance and performance in Chinese culture and is a highlight of Chinese New Year celebrations. It usually performed as a ceremony to scare away evil spirits and to summon luck and fortune. The lion dance is also associated with 'Nian' 年, the mythical...

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Salted Egg Yolks Cookies

noreply@blogger.com (pigpigscorner) — Tue, 31 Jan 2012 23:59:32 PST

HAPPY DRAGON YEAR everyone! Sorry for my MIA as I've been busy eating, eating, EATING and also entertaining. I know I'm a little late to be posting a CNY cookie recipe, but better late than never! Especially for posting something really delicious and addictive like this! The special ingredient is salted egg yolk. Use the best salted egg...

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Steamed Meatballs and Pickles with Pumpkin 菜脯肉丸蒸南瓜

noreply@blogger.com (pigpigscorner) — Tue, 14 Feb 2012 20:51:25 PST

Chinese New Year is just round the corner and so it's time to prepare our stomachs for all the upcoming delicious meals! Here's a rather interesting recipe adapted from the cookbook 'The ultimate guide to steam cooking 蒸的好轻松 by 程安琪‘. The original recipe involves pickled sweet cucumber 酱瓜, but since I had chai po at hand, and it's also a type...

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Kimchi Mandu (Korean Kimchi Dumplings)

noreply@blogger.com (pigpigscorner) — Thu, 12 Jan 2012 17:34:23 PST

When you are feeling lazy or you just feel like having something simple, frozen dumplings come in handy. They are great deep-fried, pan-fried, steamed or even boiled. Cooking dumplings is an easy task but making them is a whole different story. The skin is the hardest part of making dumplings, but thank god for ready-made dumpling wrappers,...

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Laksa & Cashew Nut Pesto Linguine

noreply@blogger.com (pigpigscorner) — Thu, 12 Jan 2012 17:13:14 PST

Pesto is an Italian puree and is made of crushed garlic, basil and pine nuts blended with olive oil with cheese. The name is originated in reference to the original method of preparation, using mortar and pestle (pestle, pesto, get it?). Well, times have changed, and people use the blender or a food processor instead of mortar and pestle, and,...

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Wilton Method of Cake Decorating Course 2

noreply@blogger.com (pigpigscorner) — Mon, 09 Jan 2012 05:44:08 PST

This is a post about my Wilton cake decorating course 2 all in a single post. If you missed course 1, click here for the details. So, in course 1, it's all about the basics and buttercream icing. In course 2, we touched a bit on fondant and gum paste in our lesson 1, but the rest of the lessons were all royal icing. Not sure why we did fondant and...

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