Our Taste of Life

Fruit Layered Cake

2012-02-23T04:11:00.001-08:00

The busy months (sometimes I coined it the monster months) have truly arrived. The last few days have been terribly busy for me that I've started to feel the stress enrobing me. So when I reached home yesterday, I thought of de-stressing through baking. Incidentally, there's this request from the little ones that I've yet to fulfill. After browsing through my favorite recipes, I've decided to make a Fruit Layered Cake. This is a healthier alternative compared to the sinful ones.

What you need:

1/2 cup butter, softened

3/4 cup sugar

1 tsp vanilla extract

2 large eggs

2 cups all purpose flour

2 tsp baking powder

1/2 cup milk

250 ml whipping cream

fresh fruits - strawberries, blueberry, apple, orange

*double the amount for 2 cakes

How to make:

1. Beat the butter, sugar, and vanilla in a medium bowl with an electric mixer on medium speed until pale and creamy.

2. Add the eggs one at a time, beating until just blended after each addition.

3. Combine the flour and baking powder in a medium bowl. With the mixer on low speed, gradually add the flour mixture, alternating with the milk. Spoon the batter into an 8-inch non stick springform pan.

4. Bake for 30 - 35 minutes until golden brown and a toothpick inserted into the center comes out clean.

5. Leave to cool in the pan for 10 minutes. Turn out onto a wire rack and let cool completely.

6. Whip the cream on high speed until it stands on peaks.

7. Spread whipped cream over the top of one cake and add some halved strawberries.

8. Add the 2nd cake and spread over enough amount of whipped cream. Top with fresh fruits.

Valentine's Day Dinner

2012-02-14T06:07:00.000-08:00

Happy Valentine's Day! How did you celebrate the heart's day? For us, we just had a simple dinner at home. But to make the ambiance more special, we had it by the pool. Apparently, Valentine's Day is not celebrated big in Singapore compared in the Philippines. Back home, this is a day of frenzy. It's just too commercialized and well hyped down there. But really, regardless of which culture you're in, as long as you have you're own reasons for celebrating it, nothing should stop you in keeping the tradition of love.

For this dinner, I just had a simple repertoire in mind. Since my first attempt into steaks became successful, why not have it for the second time around? Only, I used a different meat cut this time. I opted for a sirloin instead of a ribeye. To my surprise though, I still preferred the later for a better steak experience. For the dessert, I made a Raspberry Chocolate Cake. Although, the appearance of the cake failed me (blame it to the wrong size of the baking pan), the taste delivered well.

Raspberry Chocolate Cake (modified version from the Baking Cookbook by Love Food)

What you need:

1 1/2 cups self raising flour

2 tsp baking powder

1/2 cup unsweetened cocoa

3 eggs

scant 1/2 cup light brown sugar

2/3 cup sunflower oil

fresh mints, sprig for decoration

225g semi-sweet chocolate

1/2 cup milk

1 tbsp all purpose flour

1/2 cup sugar

1 cup fresh raspberries

How to make:

1. Sift the flour, baking powder and cocoa in a large bowl.

2. Beat the eggs with the sugar and oil. Make a well in the dry ingredients and add the egg mixture, then stir to mix thoroughly, beating to a smooth batter.

3. Pour the batter into the prepared pan and bake in the pre-heated oven for 25-30 mins or until risen.

4. Cool in the pan for 10 minutes, then turn out and finish cooling on a wire rack.

5. For the frosting, put chocolate, milk, sugar and flour in a bowl over simmering water until melted. Pour over the cake. Top with raspberries and fresh mint sprigs.

Pan Roasted Sirloin Steaks (I used the same recipe I mentioned in this post).

Aglio Olio Spaghetti

What you need:
500g spaghettti
3 cloves garlic, peeled
1/2 cup extra virgin olive oil
2 tsps dried basil leaves
1/2 cup pasta water reserve
1 tsp chopped mint leaves
salt and freshly ground pepper to taste

How to make:
1. Cook the spaghetti to al dente texture. Reserve 1/2 cup of water and drain completely.
2. Heat the olive oil in a pan. Add garlic and saute until it turns light brown (don't burn). Add basil leaves and pasta water reserve.
3. Stir in cooked spaghetti. Season with salt and pepper. Add fresh mint leaves.
4. Serve topped with grated parmesan cheese.

Fresh Greens Salad with Vinaigrette (this recipe is another inspiration from Ina Garten)

What you need:
3 packs of fresh greens (ready to use)
1 1/2 tsp finely chopped garlic
1 tsp dijon mustard
3 tbsp vinegar
1/2 cup extra virgin olive oil
salt and pepper to taste

How to make:

1. Mix garlic, mustard, vinegar, salt, pepper and olive oil in a bowl. Continue mixing until the mixture is emulsified.

2. Drizzle a generous amount of vinaigrette into the fresh greens and mix well.

And here's how our plate looked like for the night.

It's Our 9th Year and Foods Abound In Our Home

2012-02-10T22:06:00.000-08:00

Has it been 9 years already? Time is just unbelievably fast. We celebrated our 9th wedding anniversary yesterday. Instead of the usual celebration at a fancy restaurant or feasting on a full spread buffet, we decided to celebrate it at home. Fortunately, I had new cookbooks to aid me in planning a satisfying menu. It was an occasion of many firsts for me in as far as my career in cooking is concerned. It's my first time to cook a steak, first time to try on a real classic lasagna recipe and first time to whip up a devil's food cake. Although unwanted mistakes were encountered along the way, overall it was still a scumptious repertoire. And I couldn't be happier in putting an all out effort to make it work. Now, I have new favorites to put into my list of habitual foods.

What's an anniversary without a special cake?

Strawberry Fudge Cake (a modified version of Devil's Food Cake from the book Baking by LoveFood)

What you need:

140g semi sweet chocolate

1/2 cup milk

2 tbsp unsweetened cocoa

2/3 cup butter , plus extra for greasing

2/3 cup light brown sugar

3 eggs, separated

4 tbsp light sour cream

1 3/4 cups all purpose flour

1 tsp baking soda

fresh strawberries for topping

Frosting:

140g semi sweet chocolate

1/3 cup unsweetened cocoa

4 tbsp light sour cream

1 tbsp dark corn syrup

3 tbsp butter

4 tbsp water

1 3/4 cups confectioner's sugar

How to make:

1. Pre-heat the oven to 160C. Grease the bottom of two 8-inch round layer cake pans.

2. Place the chocolate with milk and cocoa in a bowl set over a saucepan of gently simmering hot water, stirring until melted and smooth. Remove from the heat.

3. In a lrage bowl, beat together the butter and brown sugar until pale and fluffy. Beat in the egg yolk, then sour cream and melted chocolate mixture. Sift in the flour and baking soda, then fold in evenly. In a separate bowl, whip the egg whites until stiff enough to hold firm peaks. Fold into the mixture lightly and evenly.

4. Divide the batter between the prepared cake pans, smooth surfaces and bake in the pre-heated oven for 35-40 mins or until risen and firm to the touch. Cool in the pans for 10 minutes, then turn out onto a wire rack.

5. Prepare the frosting, place the chocolate, cocoa, sour cream, corn syrup, butter and water in a saucepan and heat gently without boiling, until melted. Remove from the heat and add the confectioner's sugar, stirring until smooth. Cool, stirring occasionally, until the mixture begins to thicken and hold its shape.

6. Split the cakes in half horizontally with a sharp knife to make four layers. Sandwich the cakes together with about a third of the frosting. Spread the remainder over the top and sides of the cakes, swirling with a spatula. Top with fresh strawberries.

Classic Lasagna (we all love pasta but this one was specifically requested by my son)

What you need:
250g instant lasagne sheets
75g grated mozzarella cheese
60g grated cheddar cheese
125ml pack whipping cream
3 tbsps grated parmesan cheese

Cheese Sauce:
60g butter
40g all purpose flour
500ml milk
125g grated cheddar cheese

Meat Sauce:
1 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
500g ground beef
800g cut tomatoes (2 x 400g cans)
1 tsp dried basil

How to make:
1. Pre-heat the oven to 180C. Brush a shallow ovenproof dish with melted butter. Line with lasagne sheets.
2. Make the cheese sauce. Melt the butter in a saucepan. Add the flour and stir for 1 minute. Remove from the heat and slowly add the milk,stirring until smooth. Return to the heat and cook, stirring over medium heat until the sauce boils and thickens. Reduce the heat and simmer for 3 minutes. Stir in the cheese, season with salt and pepper and set aside.
3. Make the meat sauce. Heat the oil in a large saucepan. Add the onion and garlic and saute until fragrant. Add the beef and brown well. Stir in tomato, basil and season with salt and pepper. Bring to the boil, reduce the heat and simmer for 20 minutes.
4. Spoon 1/3 of the meat sauce over the lasagne sheets. Top with 1/3 of the cheese sauce. Arrange another layer of lasagne sheets. Continue layering, finishing with the lasagne sheets.
5. Sprinkle with mozzarella and cheddar cheese. Pour the cream over the top. Sprinkle with parmesan cheese. Bake for 30 minutes or until golden.

Pan Roasted Ribeye Steak with Mushroom Gravy Sauce (inspired from Gordon Ramsey's technique of pan roasting a steak). This was definitely the star of the feast!

What you need:
3 ribeye steak
sea salt and pepper
canola oil
sprig of rosemary
2 tbsps butter
1 clove of garlic
1 cup of fresh button mushroom (sliced)
1 tbsp all purpose flour
1 cup of water
1 pc beef broth cubes

How to make:

1. Season the meat with sea salt and freshly ground pepper. Make sure the meat is at room temperature and is fresh.

2. Heat a heavy based non-stick pan to high heat, add a swirl of canola oil, 1 clove of garlic and sprig of rosemary.

3. Add the meat and pan roast for 2 1/2 minutes per side. Add 1 tbsp of butter and let it foam. Baste the meat. Let the meat rest for at least 5 mins. Do not overcrowd the pan. Roast 1 or 2 pcs at a time. Set aside the pan drippings.

4. Heat the other 1 tbsp butter in pan drippings. Add mushrooms and cook until tender. Stir in flour and cook for 1 minute. Add water and beef broth cubes. Cook and stir until mixture boils and thickens.

Shrimps Dill Salad ( a personal take from Ina Garten's recipe)

What you need:

1 pack of fresh greens

1 pc lemon, cut into wedges

4 cups of water

500g shrimps, (cleaned, deveined, shells removed)

220ml mayonnaise

1 tsp dijon mustard

1 tbsp vinegar

2 tbsp finely chopped dill

salt and pepper to taste

1 small red onion, finely chopped

2 tbsp finely chopped celery

How to make:

1. Add water, 1/2 tsp salt and lemon in a pot. Boil and add the shrimps. Cook until tender. Drain and set aside.

2. Mix in a separate bowl mayonnaise, mustard, vinegar, dill, salt and pepper. Add in celery and onions. Mix well.

3. Toss fresh greens and cooked shrimp into the dressing and chill until serving.

*If the salad is too wet, reduce the amount of mayonnaise or add more salad greens.

We absolutely enjoyed this luscious range of great foods and without a doubt, nothing beats home cooked meals. Especially so when it's savored with your loved ones.

Din Tai Fung at Baits, Resorts World Sentosa

2012-02-04T22:01:00.000-08:00

I can no longer count the number of visits we had at Din Tai Fung. Just when I thought that our first dining experience wouldn't yield to any future visits (since I felt that the Singapore branches were way inferior compared to the original outlets in Taiwan), it turned out to be the opposite. On occasions when we cannot simply decide on where to dine, Din Tai Fung becomes the default restaurant for my family. Perhaps, because navigating through its menu is as easy as one, two, three. Aside from that, the foods on offer are more than just filling and satisfying but affordable too. However, at one time or another satiation still strikes. Thus, it's a relief that there's a sister branch located in Resorts World Sentosa where you can find more than just the usual foods that a Din Tai Fung outlet normally offers. There are other good stuffs here like the Egg Crusted Fried Chicken and some local favorites such as Hainanese Chicken Rice. So if you feel like extending your dim sum repertoire and Din Tai Fung is at the top of your mind, you can head to the Resorts World Sentosa branch for a delightful alternative.

Hot & Sour Soup

Fried Rice with Porkchop

Pork Xiao Long Bao

Egg Crusted Fried Chicken

Fried Rice with Pork

Wanton Noodles

Shrimp Dumpling

Din Tai Fung @ Baits
The Forum Level 1
Resorts World Sentosa
Operating hours:Mon - Fri: 10:00am - 10:00pm
Sat, Sun & Eve of PH: 10:00am - 12:00am

River Hong Bao 2012

2012-02-03T18:19:00.000-08:00

It was my first time to witness a River Hong Bao. Although clueless, I got interested on what this chinese tradition is all about. Upon seeing the ads from the local paper, I was more than encouraged to pay it a visit. Apparently, it is the biggest Chinese New Year Carnival in Singapore usually staged at the floating platform in Marina Bay. It's a gleaming entertainment venue filled with numerous activities, lantern and handicrafts exhibits and a food street for all wandering palates.

The colorful and brightly lit giant lanterns are the highlights of the event. Each symbolizing a significant meaning that relates to power, wealth, prosperity and all other good things that we must have in life.

The must haves in any carnival - Foods..

All the animals in the Lunar calendar are represented through the giant lanterns...

The Martial God of Wealth

The welcome arch that says - "There is an old saying, once you enter the dragon gate, your reputation increases ten-fold."

Notice the crafted dragons climbing upwards

For those people who would like to reconnect to the Chinese New Year traditions, River Hong Bao is a fitting place. For spectators like me, it was a good orientation to the ever intriguing Chinese culture.

Lion Dance

2012-02-01T04:48:00.000-08:00

I'm always amazed and truly left in awe whenever I see a Lion Dance performance. I can just imagine the discipline that these guys have to put through in honing their skills to be able to stage a seamless performance. During Chinese New Year, the sights of Lion Dance perfomances are at its peak.

To usher in good luck and fortune for the business, our company recently had one. For an hour and a half, we were all witnesses to a tradition that goes beyond purely elaborate dance moves but more for the hope of a good year and new blessings to come.

Beanstro at Marina Bay Sands

2012-01-31T03:47:00.000-08:00

I oftentimes see this restaurant full whenever I'm at the Shoppes at Marina Bay. It brought me a lot of curiosity since then. So when I had the chance to sample it, I did not anymore hold back. And honestly, the moment the foods hit our table I knew right then that we're on for a nice treat.

Mushroom Soup

Mashed Potato

Caesar Salad

Shrimps and Crab Quiche

Breakfast Plate

Classic Lasagna

Rib Eye Steak

Since the Shoppes at Marina Bay is known to house popular restaurants of esteemed celebrity chefs, it's indeed a breather to find a mid range restaurant that's equally acceptable. For the price and the ambiance, Beanstro simply delivers.

Genting Highlands, Pahang Malaysia

2012-01-23T18:46:00.000-08:00

Gong Xi Fa Cai!! Happy Lunar New Year!! How was your Chinese New Year (CNY) celebration? We spent our CNY break in Genting Highlands, Malaysia. Finally, after hearing so many fun and thrilling stories about this place we got the chance to pay it a visit and spent some rest and relaxation there. The weather was absolutely fantastic. It's a breath of fresh air from the usually humid and hot weather in Singapore. Enjoying the cool breeze at high altitude was truly invigorating. There were some drizzling though in the afternoon but that didn't stop us from enjoying the place.

We stayed at the First World Hotel which caught us by surprise by its enormity. Apparently, the hotel holds a Ripley's record of having the "most number of rooms in the world" at 6,118 rooms. It is by far the longest hotel reception / check in counter I have seen. There are about 30 counters attending to its guests and you need to get a queue number before you can actually checked in. It took us 45 mins before we got accommodated. I'm assuming primarily because it's a peak season since it's Chinese New Year. There are really too many guests at the time of our visit. There were also some DIY check in kiosks where you can do your own check in but it's not for everyone. For those on tour package like us, we have to wait long in the reception counter. Contrary to its humongous size, everything in this hotel is about simplicity. From the ambiance to the interior to its amenities, expect nothing but basics. We stayed at a deluxe room and there's really not much to talk about. I would commend the cleanliness of the toilet though and if for that alone we were already ok for our 2 nights stay.

One of the most popular attractions in Genting is its multi-million ringgit Theme Park. Known to be Malaysia's biggest theme park, there are a lot of things that kids and kids at heart can enjoy in this entertainment venue. However, not all are worth trying. I think the Outdoor and Indoor Theme Parks are the most enjoyable and thrilling. Concept wise, I did like this place. Experiencing fun and adventure with a cool, crisp, fresh air is definitely worth the long travel just to get to this hub. But clearly, most of the resorts' amenities already need an update. The "run down" atmosphere of some attractions contradicts the nice, cool ambiance of the weather. I hope on our next visit, we could see more new things.

Choco - Walnut Brownies

2012-01-19T00:36:00.000-08:00

The school has just started and boy, how seriously time flies so fast. I now have a primary 1 student!! How could that happened in just a breeze? With this new milestone in our child's life, inevitable changes are likewise expected. There's now the study habit forming, home works to attend to and of course the "baon" (food) preparation for school. Among all these, I guess the later will bring me more excitement than difficulty. To be able to provide your kids with good foods, as a foodie mom, I'd rather take it as an opportunity instead of an added responsibility. Anyway, when it comes to personally attending to a child's needs, there shouldn't be such a thing as "busy working mom" isn't it? So, my new found routine simply brought me back to baking goodies and all of us in the family coudn't be happier. On his first day in school, I decided to prepare Ina Garten's popular outrageous Brownies. But since I found the recipe too sweet, I adjusted the level of sugar. Also, I modified the ingredients used to my own liking. Eventually I was more than appeased with the results. It's moist, gooey and decadent. Just the right texture properties for brownies. From now on, I should be keeping this recipe easily accessible for this will only be the start of the many food requests (especially of baked goods) to come.

Ingredients (what you need):

1/2 lb unsalted butter

1/2 lb + 6 ounces semisweet chocolate chips (Hershey's)

3 ounces unsweetened chocolate (Hershey's)

3 extra large eggs

1 tbsp vanilla extract

1 cup sugar

1/2 + 1/8 cup all purpose flour

1/2 tbsp baking powder

1/2 tsp salt

1 1/2 cups chopped walnuts

How to make:

1. Preheat the oven to 350 degrees F.

2. Melt together the butter, 1/2 lb of chocolate chips and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly.

3. In a large bowl, stir (do not beat) together the eggs, vanilla extract and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

4. In a medium bowl, sift together 1/2 cup of flour, the baking powder and salt. Add to the cooled chocolate mixture.
5. Toss the walnuts and 6 ounces of chocolate chips in a medium bowl with 1/8 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
6. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean.
7. Cool down the brownies and slice according to the desired serving size.

Steamed Sea Bass in Light Soy Sauce and Stir-fried Scallops with Vegetables

2012-01-17T22:41:00.000-08:00

It's just less than a week before Chinese New Year. Everyone and everywhere are gearing up for this big celebration (well at least in this part of our world). Suffice it to say, chinese influence is also all over and to our delight, it found its way to our home. Last weekend, I stumbled upon fresh and nice seafood produce at Fair Price Extra in Jurong Point Shopping Centre. As I looked through the glass container of live fish and crustaceans, I didn't think twice in getting some. Chinese dishes immediately haunted me and left me craving. That explains for these dishes gracing our dining table. If you're looking for healthy and light dishes to enjoy, you might want to try these 2 recipes.

Steamed Seabass in Light Soy Sauce

What you need:

1 medium size live seabass (cleaned), 1 small red onion (chopped), 3 cloves garlic (minced), 2 tbsps spring onions (julienned), 1 tbsp ginger (julienned), 1 tbsp sesame oil, 2 tbsps light soy sauce, 1 tbsp sugar, 4 tbsps water, 2 tbsp olive oil

How to make:

1. Steam seabass for 7 mins or until tender. Set aside.

2. In a hot wok, saute onion, garlic and ginger in olive oil until fragrant. Add soy sauce, sesame oil, water and sugar. Bring to a boil and simmer for 2 mins.

3. Pour over the sauce into the steamed seabass and top with spring onions.

Stir Fried Scallops with Vegetables

What you need:
300g scallops, 1 cup button mushrooms (julienned), 1 medium carrots (rounds), 1 big bunch of broccoli (trimmed and cut), 1 med onion (julienned), 5 cloves garlic (chopped), 1/8 cup oyster sauce dissolve in 1/2 cup water, 1 tbsp cornstarch dissolved in water, 2 tbsps olive oil

How to make:
1. Blanch broccoli in boiling water for 2 mins or until tender. Soak in water with ice and set aside.
2. Saute onion and garlic in olive oil until fragrant. Add in scallops, mushrooms and carrots and continue sauteing for 3 mins.
3. Add in blanched broccoli, oyster sauce and dissolved cornstarch. Stir well. Simmer for 1-2 mins until the sauce slightly thickens.

PrimaDeli's Festive Goodies - Fortune Pineapple Tarts

2012-01-11T04:21:00.000-08:00

Chinese New Year is now in the air! I can already feel the festive spirit. With the abundance of all things chinese new year related, truly, there's no more stopping for this important celebration from happening. And among the many icons that characterizes this special occasion, festive goodies are perhaps the most essential of all. Primarily because sharing hefty bites of good eats with your family and loved ones is just second to none. Hence, procuring chinese delicacies to usher in wealth, happiness and good fortune is very typical in celebrating the tradition. I am always amused with the humongous choices of delicacies on offer during CNY. I'm very fortunate to find one food gem through PrimaDeli's Fortune Pineapple Tarts. I had the opportunity of trying it out and boy, it was simply delicious.

Shaped like a pineapple signifying prosperity and good fortune, the pineapple tart exudes the right amount of sweetness, a lasting creaminess and aromatic pineapple pulp. The soft baked crust is flaky and friendly to the bite. It's a luscious treat in its entirety. I also liked the way it's packaged individually in auspicious red mini pouch. That makes it a perfect gift to give. If you're looking for sweet treats to fill in your basket of festive goodies, it's one scrumptious baked good to take.

Hot Tomato Cafe & Grill

2012-01-03T18:05:00.000-08:00

In an expensive city like Singapore, finding a place to dine that offers affordable eats at a reasonable quality is like unearthing a gem. Thus, when such opportunity is stumbled upon, I made sure that it's engraved in my memory. If you're looking for a mid range - casual dining place for steaks and meats, Hot Tomato is a fitting choice. Although the restaurant's name doesn't really make a connection to what it basically offers, the food is generally good with a very affordable price.

The meal repertoire includes pasta (Aglio Olio), greens and grill meat (chicken, pork, beef, sausage) or seafood. It's consumed as a set. My family's favorite so far are these...

Air flown Sirloin Steak

Lamb Chop - my 6 year old can easily finish this

Mix Grill (Pork chop, Teriyaki Chicken, Bratwurst Sausage)

Hot Tomato Cafe & Grill
#02-11 Causeway Point
1 Woodlands Square

Watami

2012-01-01T20:23:00.000-08:00

Watami Singapore in Ion Orchard is a casual japanese restaurant that's becoming a favorite of the family. We dined here last Christmas and New Year's Day. And on both occasions (believe it or not) we ordered for the same food items. We enjoyed it so well that we never had second thoughts in trying out the same repertoire again.

Ebi Tempura

Pork Tonkotsu (on a hot plate)

Watami Salad - the sesame dressing is really good!

Wafu Pizza - crispy, crunchy, creamy

Salmon Rice in a hot plate

Beef Sukiyaki

Salmon Sushis and Sashimi

Watami Restaurant
ION Orchard, #B3-23
11:30am - 10:00pm

CNY Festive Goodies

2011-12-29T23:39:00.000-08:00

The town started to paint red. It could only mean one thing - Chinese New Year (CNY) is just around the corner. Although we don't really celebrate this occasion (we're not Chinese), I like the happy and hopeful vibes this festivity brings in. One of the things that I look forward to in this time of the year is the abundance of CNY goodies and sweet treats. When I went to do my grocery shopping recently, the aisles of the supermarket is now filled with delightful pastries and sweets. Among my favorites are the Nonya Love Letters (Egg Roll), Lily Honey Cookies and Kuih Baulu in fancy cute fish shapes. All these make a good snacking options. My kids love them too.

Have you started getting your goodies yet?

Trio Cheese Chicken Penne and Tuna Linguine with Capers

2011-12-28T17:43:00.000-08:00

Once again, foods are overflowing in the last Christmas celebration. And to think that the festivity is not yet through (read : New Year and Chinese New Year celebrations are still to come), romancing our tastebuds is definitely far from over too. I'd like to share some pasta recipes that I've stirred up during our annual Christmas potluck and Christmas party events. One that's rich, creamy and cheesy and the other that's light and healthy. Since I've prepared this for a number of people, the serving size is big. You may adjust the amount of the ingredients depending on the number of people you will serve it to.

TRIO CHEESE CHICKEN PENNE

What you need:

1kg Penne Pasta cooked according to package directions, 2 cups pasta water reserve, 1 kg chicken breast fillet (cut into cubes), 1 large onion (chopped), 7 cloves garlic (finely chopped), 2 large glass bottles (600g) of traditional pasta sauce, 4 cans of cream of mushroom soup, 1 can of cut button mushrooms, dried italian herbs, salt & pepper, 3 packs of trio cheese - mozzarella, parmesan & cheddar, 4 tbsp olive oil

How to make:

1. Cook pasta according to package directions (until aldente). Reserve the 2 cups of pasta water, drain and set aside.

2. Heat olive oil in a sauce pan. Saute onion and garlic until fragrant. Add in chicken and mushrooms and saute until chicken becomes tender.

3. Add in cream of mushroom soup and mix well. Add the pasta sauce and pasta water reserve. Allow to boil. Season with italian herbs, salt and pepper. Simmer for 15 mins.

4. Stir in cooked pasta into the sauce. Mix well.

5. Layer the chesse and pasta in a serving dish alternately putting the pasta first. Finish with generous servings of cheese on top.

6. Put in the oven and allow the cheese to melt.

TUNA LINGUINE with CAPERS

What you need:
500 g Linguine pasta, 4 cans of tuna chunks in olive oil, 4 cans of 225g whole peeled tomatoes, 4 tbsps capers, 1 large onion (chopped), 5 cloves garlic (finely chopped), italian herbs, salt & pepper, 1 can of cut button mushrooms, 3 tbsps olive oil, parmesan cheese

How to make:
1. Cook linguine according to package directions. Drain and set aside.
2. Heat olive oil in a sauce pan. Saute onion and garlic until fragrant. Add in the tuna chunks, capers and mushrooms. Saute for 3- 4 mins.
3. Add in whole peeled tomatoes and allow to boil. Simmer for 15 - 20 mins until the sauce is reduced to a slightly thicker consistency. Season with italian herbs, salt and pepper.
4. Stir in the cooked linguine and mix well. Serve topped with parmesan cheese.

Christmas 2011

2011-12-27T17:02:00.000-08:00

It's been a while since my last post here. Boy, that was another long hiatus! The holiday season caught me in all forms. I hope you all had a wonderful Christmas celebration. This was how our home looked like this season...

Hai Tien Lo, Pan Pacific Hotel

2011-11-12T18:14:00.000-08:00

I was looking for a good Chinese Restaurant as venue for dinner in celebrating my son's graduation in Kindergarten. When I browsed through the internet, the choices are quite enormous. However, the place Hai Tien Lo kept on appearing in a lot of food blogs and food reviews. This seemed to be a really popular restaurant then. After much careful thought, I yielded to give it a try. Fortunately, it did not disappoint me.

Armed with a recognition of being one of Singapore's Best Restaurant by Singapore Tatler and Women's Weekly, Hai Tien Lo must be among the creme de la creme of Singapore's dining scene. It basically offers cantonese cuisine and what the menu states leaves an impression of high expectation.

"Indulge in a sumptuous Cantonese cuisine with breathtaking views of Singapore skyline. Master Chef Lai Tong Ping presents exquisite dining menus upholding the finest quality, consistency and culinary creativity at Hai Tien Lo."

Since it's a rainy evening when we went, we enjoyed good food sans the good skyline. We had the Peach Flower set menu and the selections were real satisfying.

Barbecued meat and Jelly Fish

Barbecued meat and duck

Baked Fillet of Sea Perch with Japanese Teriyaki Sauce, by far the best fish dish I've tasted in the island, so succulent!

Double-boiled Shark's Fin with Chicken, Chinese Cabbage & Pine Mushrooms in Superior Soup

Braised Ee-Fu Noodles with Crab Meat

Double-boiled Cream of Almonds with Glutinous Rice Dumplings.

On the whole dining at Hai Tien Lo is a combination of good ambiance, superb view, great service and luscious food. What else can you ask for? I'm coming back for the Dim sum Brunch Buffet.

Equinox at Swissotel The Stamford

2011-11-03T01:37:00.000-07:00

Dining at Equinox Restaurant in Swissotel the Stamford is definitely more than a feast in the tastebuds. It's a feast in the eye as well. Located at the 70th floor of the tallest building in Singapore, the view is just stunning.

On the food offering, it's generally a semi-buffet set up consisting of generous selections of appetizers and desserts. I particularly liked the sweets & desserts area. In terms of choices, it's not too overwhelming neither too few. I would say it has enough of the basics that you would expect for in a buffet.

Apart from the buffet options, you have to select for your main course from a menu. That day, my husband and I opted for the salmon and beef dish. Although the salmon was overly done, the beef was a sure delight to the palate. The tenderness was just right and very juicy.

One thing that I also liked at Equinox is its very serene ambiance. The interior design of the restaurant is plain and simple yet relaxing. I would love to come back here at night time to see the evening beauty of the skyline.

Mushroom Bolognese Penne Pasta

2011-10-11T02:01:00.000-07:00

Life has been terribly busy this year. So busy it is, that I can no longer recall the exact time I last cooked at home. Saying that I really missed this usual hobby is beyond a restrained statement. Luckily, the husband celebrated his birthday recently and that gave me enough reason to reunite with my pots and pans. Without actual plannning, I prepared this pasta dish to add into our dinner repertoire last weekend.

Mushroom Bolognese Penne Pasta

What you need : 250 g penne pasta cooked according to package directions, 1 med sized onion (finely chopped), 1 250 ml jar of bolognese sauce, 1 small can of condensed cream of garlic mushroom, 1/2 tsp ground-dry basil leaves, 2 tbsps olive oil, 250g ground beef, salt & pepper to taste, 1 cup of pasta water reserve, grated parmesan cheese for topping

How to make : Cook pasta according to package directions, drain and set aside. Take out 1 cup of pasta water reserve, set aside. Heat olive oil in a sauce pan. Saute onions and beef until tender. Add the cream of mushroom and bolognese sauce. Stir well. Allow to boil and simmer for 5 minutes. Season with salt, pepper and ground basil leaves. Stir in cooked pasta and transfer to a serving dish. Add grated parmesan cheese on top.

Garret Popcorn

2011-10-11T01:39:00.000-07:00

If the Philippines has Chef Tony's, Singapore has Garret. That's for a popular Popcorn I mean. Being enticed by its sweet, buttery pleasant aroma, I was tempted to try and discover this increasingly becoming Singapore's favorite popcorn. Since my palate is more geared towards savoury, I usually prefers the salty type of popcorn. Hence, induging into a sweet version is something new to me.

I noticed from the selection that most of the flavors Garret offers are nut based. Cashew, Almond, Pecan and Macadamia. I'm beginning to be partial on the later flavor. The crunchy - creamy taste of macadamia blends well with the caramelized popped corn kernels. Likewise, there are the usual classics such as Plain Caramel and Cheese. Overall, I find it too sweet. At times, the caramel note goes beyond satiating. I can only consume a handful. Nevertheless, it's an interesting snacking option.

Goodbye Steve Jobs, i-Mourn.

2011-10-06T06:43:00.000-07:00

The world is abuzz with the death of the most brilliant wizard of our modern time, Steve Jobs. The online community is flocked with heart-warming stories and tributes to the great man, now, this blog included. Honestly, it took me quite awhile to appreciate and embrace Apple goods. I remember back then, I was just limiting myself to an iPod. I hardly believe that I would be tempted to buy any of its kin of products. But it was not too long when iPhone unleashed me from holding back. I knew just then that I will be converted. When my hands managed to find its way to the uber user-friendly iPad2, my life was changed. Like many others, my life was transformed by Steve Job's creations.

Steve Jobs' vision for a powerful digital life transfigured in all of Apple's gadgets. For all Apple users, truly, it's beyond just owning them. Today, I feel sad, we all are.The world definitely mourns his loss. But we should be more than thankful for what he had left of us. His well lived life alone is already a legendary source of inspirations.

Thank you Steve Jobs for sharing with us the beauty of your mind. Thank you for thinking about our future even at the expense of your own. Thank you for letting us have a bite of your Taste of Life!

Osaka Town

2011-09-23T17:24:00.000-07:00

I found another good mid-range Japanese resto in town. Tucked at the basement level of Raffles City, Osaka Town offers good tasting Chanpon noodles and Okonomiyakis.

Although a bit oily, the Steak Combo is a filling meal to have. It's a combination of pork, chicken, salmon, baked potatoes and some vegetables.

Fish Tempura, this is good. The fish has a pleasant aftertaste.

Sakura (Prawn) Okonomiyaki also called Okos...

Seafood Chanpon Noodles - it says in the menu that this type of noodles originated from Kyushu in Japan. Chanpon means to mix various things. Several ingredients such as meat, seafood, vegetable are boiled in a signature thick noodle soup. The serving is huge but the noodle dish is surprisingly not overpowering. The soup is thick but not too satiating. It actually feels like a healthy food to take.

Osaka Town
B1-72/73/74 Raffles City Shopping Center
252 North Bridge Rd, Singapore

Soup Restaurant's Samsui Chicken

2011-09-16T23:48:00.000-07:00

Apart from the famous Chicken Rice, there's a similar Chicken Dish that will leave you wanting for more - Samsui Chicken . I kid you not, you will love it for it's succulent, juicy and meaty character. When I first tried it at Soup Restaurant, I knew from then on that I would be a convert from the typical Chicken Rice. It's comforting to know that finally, there's a ginger chicken that I could eat sans the very oily rice. The dish is basically a steamed chicken. It's usually eaten dipped in a fragrant ginger sauce then rolled into a lettuce with some cucumber. The ginger sauce is key to this appetizing dish. It's that note that defines its overall appeal. For a more healthy bite, I usually take out the skin. Though if you would consider its simplicity and the way the chicken is cooked, it's indeed a healthier alternative from other chicken meals.

Wintermelon Soup, it goes well with Samsui Chicken.

Ice Cream Thick Toast by Toast Box

2011-09-07T07:14:00.000-07:00

Here comes something new at Toast Box, an Ice Cream Thick Toast!

Literally, ice cream on a toast bread. I think this isn't new at all concept wise. Perhaps an upgraded version of the local favorite one dollar ice cream? It's offered as a set with a choice of any drinks. I tried the Peanut Butter and Kaya Ice Cream. While the former was too sweet to the palate, the later was just ok. The sweetened red mongo beans on top of the ice cream added an enjoyable texture dimension. It's a definitely filling combination and the smooth mouthfeel of the ice cream gave a rich, fatty impression. With a selling price of $5.80, I would rather go for a serving of ColdStone Ice Cream though.

Favorite Filipino Foods Back Home

2011-08-29T20:01:00.000-07:00

As cliche as it may sound, truly there's no place like home. The feeling of coming back to your roots is just beyond words. This, likewise transcends to enjoying habitual foods we grew up with. Hence, whenever we are in the Philippines we always make sure that we get to taste the foods we usually missed. We hopped from one restaurant to another to indulge into scrumptious, like no other fare. The photo above shows a typical breakfast plate of Pinoys. It has some of the most popular, uniquely Filipino breakfast items. You wouldn't go wrong with fried daing na bangus (milk fish marinated in vinegar, onion, garlic and pepper), cured meat like pork tapa and fried dried seafoods such as danggit and pusit (squid) for a morning fix. All these go well with a fried rice. Complement it with the famous kapeng barako (Filipino Coffee) and you're all set to start your day right.

So crispy on the outside yet, so soft in the inside.

Come lunch time, we're heading for the best fried chicken in town. There might be a lot of fried chickens now in the market, but I would always vouch for the goodness of Max's Fried Chicken. Considering its staying power in the Philippines food scene for many generations, this is without a doubt a heritage name in its own right. Easily, I could trade off a 4 Fingers Bonchon Chicken for a Max's Fried Chicken. It's crispiness and soft meat character is second to none. The best accompaniment to its finger licking good character is the local favorite banana ketchup sans the typical sourish aftertaste of the more widely popular tomato ketchup. Trust me, it tastes better with the former.

Then we ended our day with a delectable dinner at Zong's Restaurant. With its "Best Chinese Restaurant in Manila" award in its belt, I know that luscious signature savoury dishes await us and in as far as I can remember, the foods indeed still taste good.

Chicken with Salted Egg, our all time favorite. Describing it as good is an understatement.

Shrimps with Vegetables, note the sequence of ingredients in the name. It's true, it's shrimps overload.

Another all time favorite fried rice.