Hatched ..... Some Eggy Breaky

Epicurious Singapore magazine placed Hatched as one of Singapore's top 10 breakfast places even though, base on some local food reviews, many would disagree. We've tried Jones the Grocer, Cafe Hacienda, Kith Cafe (all these names are in the same top 10 list of the Epicurious Singapore magazine) and we have to try Hatched to see for ourselves the disparity in opinions about Hatched. For egg lovers, Hatched must be the place to visit, for its a cafe with EGGs as the main theme.

Hatched is located along Evans Road, in Evans Lodge (previously known as Eusoffe College), an old building amidst greenery. I thought one of the best thing in life is having simple breakfast in a nice relaxing environment. The wooden tables and chairs helped in creating just that environment. There were a couple of the long communal wooden tables right in front of the bar counter that can accommodate a family breakfast or a gathering of a group of friends.

2010 Catalog of Eggs

2010 Catalog of Eggs is Hatched menu which looked like a comic book. In it, there are the list full of egg dishes that Hatched serve.

Usual Suspects

Enjoy 2 eggs one style, bacon, ham or sausage, toast, and a freshly squeezed juice, coffee or tea. The sunny side ups were cooked well and the yolks were still runny. The bacon and and hams were how HY liked, slightly browned and not charred.

Smoked Royale

Half an English Muffin topped with smoked salmon, poached egg and Hollandaise sauce, served with homemade mashed. I had asked for extra chorizo sausages to add to the standard Smoked Royale. The smoked salmon, the only obvious savoury in the stack above the muffin, tasted quite good. The Hollandaise sauce somehow tasted weak in lemony proportion which I thought a more sour taste would make this dish better. The chorizo sausages splattered a little red chilli oil as I cut through them. It was a little spicy but tasted pretty good.

Hitched Me Up

A balance of the yin and the yang, sweet and the savoury, enjoy 2 eggs one style, choice of 2 meats (bacon, ham or sausage), waffles, toast freshly squeezed juice, coffee or tea. This is one dish in the menu that one would order if you are in love. At least it was what the menu suggests. Hatched created this dish for the couples, the love birds. W and J ordered this to share. Looked like they're pretty much hitched up even though Vic (their little princess) is already past a year old!

Savoury ......

Sweet .......

The latte looked promising but ended up having too much milk that it made the espresso felt weak.

I thought breakfast food in Hatched just OK and nothing too impressive about their egg dishes to match the creative names they tag to them. Also, my mouth was not good enough to pick up anything special about the eggs except that the sunny side up were executed well with that still runny yolk. However, having breakfast in the relaxing ambience at Evans Lodge did make it a rather nice experience. I find the service at Hatched not too bad, contrary to some reviews that I read. So will Hatched be your favourite breakfast place? Good or bad, go try it and decide for yourself.

26 Evans Road

#01-06 Evans Lodge

Singapore

Tel : 6735 0012/13

Hatched Website

Cantaloupe, Proscuitto and Blue Cheese Salad and a Summer Break

I'm as giddy as a kid in a candy shop right now! By this afternoon I'll be greeted by two of my very favorite people in the world.

And it's so appropriate that we're sitting with food in this picture because one of things we love to do most, besides laugh, is EAT! We've already had several discussions on what we will be making and where we will be eating when they get here. My reason for sharing this is that I am going to be MIA, for a week, or month, or two. It's hard to say really, but I just really want to soak up all the time with my family while I have them with me.

But as a goodbye, I'd like to share my new favorite summer salad. When I came across this recipe in this month's edition of Cooking Light, I got scared, and then a little intrigued, and then really excited to make it. It's an interesting combination of foods, but all of their flavors come together so well, making this a very filling, yet very refreshing salad. Definitely give it a try, you can find the original recipe here.

A few changes I made, I couldn't find Cabrales cheese, so I just used a low-fat blue cheese, which was delicious. I also used red wine vinegar instead of sherry vinegar, but the second time, instead of making a vinaigrette, I just used my Newman's Own balsamic dressing, which was also very good. This is one that I can't wait to make for my mom and sister!

Enjoy your summer months! Soak up the sun, eat great food, and I'll be back soon to read all about it!

BBQ Frog Legs

let me just start by killing the myth that frog legs taste just like chicken.

i don't know where you get your chicken from , but...

THEY DO NOT TASTE JUST LIKE CHICKEN

they are, however, worth the challenge...if you're up for it. i've been wanting to get my hands on some of these ever since i went to the LA County Fair last year and had deep fried frog legs (as seen here). i read about the vendor in the LA Times and drove out there all by myself just to get some of these infamous legs..and deep fried no doubt! (of course i went for the chocolate covered bacon too...click here for pics) it was worth the trip just to say i ate Frog Legs from Chicken Charlies at the LA County Fair. i know i'll go again this year for a second round. the BBQ aroma as you drive up is mesmerizing in itself...here's a little more from last year's excursion.

like i said...these are worth a try, but be ready to bring some flavor to the table. i found that they really don't have much flavor. if anything they tasted just a bit fishy? the chicken reference is true with the texture. the actual taste is like a bland fish...kind of nondiscript...kind of watery. mine were bought frozen (where on earth was i gonna find fresh legs besides the Back Bay) so that could have affected the flavor. i could almost liken it to Talapia that was frozen and not thawed/dried properly. so far doesn't sound too good...huh? don't get me wrong, i liked them, however, i will once again be eating them alone. not such a big hit at the dinner table with Big Al and Fancy P. Big Al used to catch them as kid in Michigan and eat them all the time so i thought he might get a kick out of these (pardon the pun), but i guess he's had his fill of frog legs for a life time and doesn't really want to see them again. oh well, i can't wait to try them again. i bought 2 packages and i think i might do the typical fried method next.

for my first go around i just wanted to throw them on the BBQ. i must admit, i knew i wanted to get a photo in so i went the easy route. i googled around and found all sorts of ways to cook these little legs, but i thought if everybody says they taste like chicken, well then, i'll treat them like chicken.

i chose the Hoisin Garlic glaze by "Soy Vay". if you haven't tried this particular sauce i suggest you get some. it's found in the Asian section. one of the favorites around here is pork tenderloin, sliced and marinated in a ziploc for a few hours then put on the grill...same thing with chicken or just brush a little on your salmon, swordfish or shrimp.

oh...the small pic to the right is one way to protect the little skinny calves and feet from getting too cooked. i read this suggestion and wrapped one, then quickly abandoned the idea after it felt like i might be getting too one on one with the legs...you know what i mean?...i have found that when cooking strange things such as ears, tails, trotters and the like...you just don't want to get too too involved with the preparation. it becomes less of a meat and more of a question..."can i really be eating this?"

not such a great photo above, but just a reminder that they shouldn't be on direct heat for the full cooking time. i put them on direct heat to get some grill marks, then moved them to the foil untill i thought they were done. whoose to say when they are "done". since i'm just a tad inexperienced with the frog legs i had to guess...it's like chicken...right? i bet i could have left them on a bit longer. maybe it would have removed some of the moisture or watery texture i was talking about. next time if i BBQ them again, i think i'll use alot more glaze as well...maybe even marinade them first because like i said...they need some flavor.

FROG LEGS...

below are just a few of many sites i found helpful...

the wrapped legs easy BBQ recipe
easy Cooks.com sautee recipe

Emeril Lagassee does Frog Legs

step by step-typical fried frog legs

nutritional facts

where to find?...most likely you will find them in an Asian market. if you live in So. California i suggest to high tail it to a 99 Ranch Market near you. so much FUN!!! click HERE for locations in the Los Angeles area

This Little Light of Mine.

Occasionally, if it’s a clear day or during a sunset, while I’m driving along Mulholland, I almost drive off the road. Even after 8 years of living in Los Angeles, she still takes my breath away.  It’s easy to forget, sometimes, what a beautiful city this is when the blinders of traffic, smog and sheer population bombard our daily life. But when you have a moment to breathe, to change perspective, to look down at this sprawling metropolis from up above, you only see the landscape, the colors and shapes. The honking, tedium and wheeling and dealing going on in small nooks and crannies throughout the city become invisible.

These moments are important to me, but I often fail to remember to take them. That’s why, when I’m chugging along in my junk-heap, gas guzzler of a car (with no air conditioning), and I suddenly get a little window - a glimpse – of the sparkly city I sometimes forget I live in, I am taken aback. LA is winking at me. Bringing me back to basics. And for this I am grateful.

There are so many things to see and do in our fair city. One can live here for decades and decades and never exhaust all of the culture, museums, restaurants, parks, events and communities to discover. It’s both exhilarating and daunting.

Obviously my main obsession in LA and life is all things food. I try to check out as many restaurants, hot dog carts, food trucks, and markets as I possibly can. I wish I was invited to lots of dinner parties as well, but either my friends don’t have them or I’m not invited because I may be too harsh a critic in their opinion. Gosh, I do hope it’s the former.

I also love classic Hollywood films. I actually studied Film Noir in college (obviously I didn't go to Yale). I love the way formality was a part of each meal: the coffee being sipped from beautiful china, toasts with jam & butter, fresh fruit and the morning paper being enjoyed in front of a bay window while dressed in silk robes, and perhaps an ascot (on him). The three-martini lunch being served by vested servers while sitting in a dark leather booth, dressed in a suit (him or her). And the dinner parties. The dinner parties, always served at 8pm, exquisite gowns (think Adriane), ornate place settings, cocktails, formal conversation masking secrets, mystery and intrigue. Interestingly, many of these films during this era took place in this very city of sunshine & shadows.

So guess what? I want to bring it back. I also want to give something to my city. My people. Myself. 

I have conceived of a dinner party: 6 people, 4 courses, once a month, complete with wine pairings from Jill at Domaine LA, under the stars in Laurel Canyon. The food is seasonal and primarily sourced from our local farmer’s markets and whatever I can utilize from my garden. Get here at 7pm for cocktails and noshables. The first course will be served at 8pm. Let's call it Dinner at Eight.

So, my fellow Angelinos, who’s in? Perhaps after dinner you can cruise home along Mulholland, have the city of angels wink at you and remember what drew you to this magical city in the first place.

  

Michael Mann, eat your heart out. Literally.

Dinner at Eight: The Maiden Voyage

June 5, 2010

Vichyssoise atop one raw Hama Hama oyster, garnished with caviar

with

2008 Domaine de la Fruitiere "Cuvée Petit M," Muscadet Sevre-et-Maine

Endive salad with roasted garlic, walnuts and oil cured olives with Meyer lemon cream

with

2007 COS "Rami," Sicily

Grilled lamb chops with mint and lemon over spring pea risotto and heirloom carrots braised in vermouth, sweet butter & sage

with

2008 Pithon-Paille "Graviers," Bourgueil

Fresh strawberries, chocolate mint & Chantilly cream with cornmeal shortcakes

with

NV Terres Dorées "FRV100," Beaujolais

Today, I share with you the recipe for the dessert course. For more information, recipes, or an invite… comment below!

P.S. HAPPY BIRTHDAY DAD!!!!! 

 Fresh Strawberries, Chocolate Mint & Chantilly cream with Cornmeal Shortcakes

Serves 6

Cornmeal Shortcakes

1 1/2 cups all-purpose flour

1/2 cup stone-ground cornmeal

1 tablespoon + 1 teaspoon baking powder

1/4 teaspoon kosher salt

3 tablespoons granulated sugar

5 tablespoons cold unsalted butter (cut into small pieces)

1 cup + 1 tablespoon heavy cream

Preheat oven to 425

Mix with fork:  flour, cornmeal, baking powder, salt, and 3 tablespoons of sugar.

Add butter; blend to a consistency of coarse meal

Quickly pour in cream and mix until dough starts to come together

Place dough on clean surface and bring together with your hands.  Shape into circle 1 1/4" thick.  Cut circle in half and then cut each half into four wedges.

Place shortcakes on buttered baking sheet

Brush with remaining tablespoon of cream and sprinkle a little sugar on top

Bake 15 minutes (until biscuits are golden brown)

Chantilly Cream

2 cups heavy cream

2 tablespoons granulated sugar

1 teaspoon vanilla extract

In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture. Chill any unused Chantilly cream

Makes enough cream for one average-size cake or pastry recipe

Mascerated strawberries

2 pints strawberries

1/3 cup clover honey

1/4 cup chocolate mint, cut in small, thin strips

1 tablespoon lemon zest

Rinse the berries in colander under cool running water, pat dry with a paper towel.

Hull the berries and quarter

Add the honey, lemon zest and chocolate mint

Refrigerate for at least 2 hours

Refer to photo for assembly option.

榮茂茶室 Yong Moh Dim Sum.... affordable dim sum and good pork bun

After a good night's rest, we all managed to wake up at 8am for Dim Sum to check out if the recommendations from the June edition of Her Style magazine's hold any truth. When we arrived at the place, I already liked what we saw, people filling up the tables in a old pre-war shop house and best of all, there was one big table waiting for 8 of us and the dim sum place is full house. There's no reservation here.

When we were at the table, the service staff spare no time in showing us the dim sum on a tray and we just took as many different types to fill the table. The dim sum stuff here was good for the very economical price that we paid. Eight of us ate to our fill and the result ..... RM56.

I would have to put the spot light over the meat bun. We saw a few old ladies at a table behind us eating only the meat bun. You know the feeling when you look at other folks table and peek at that special dish that they eat and you tell yourself that you have to try that. So we ordered two meat buns and we had to reorder again because they were so good. HY and I tried to share one at first and as I tore the bun into half, we realized that we spill the essence in the bun. All the juice that was locked up inside the bun spill out. When I ordered another one I started to eat it like how I eat the 'Xiao Long Bao', suck out the juice then eat up the bun. The bun was soft and the meat tender and tasted so good

Along with the dim sum food, there was even a plate of Ampang Yong Tau Foo.

32 Jalan Tukang

(Near Jonker Street)

Melaka, Malaysia

Ebi Fine Food 2 - Winter Menu

I love winter.  With muted sounds, the day materialises slowly out of the grey morning mist.  From my study window, I watch the lemon tree come slowly into focus, like a photo blooming onto paper under the darkroom light.  "Winter" - the word itself is stark yet beautiful in its austerity, like bare-boned trees.

We still go the park a couple of times a week, only now instead of sunhats by the door, there are coats.  The hated woolly beanies are assigned at the door only to spontaneously "fall off" within a few metres of home.  As we walk to the park and back, we always pass by Ebi.  My first visit a couple of months ago failed to blow me away, but the comments on that post are building slowly to fever pitch, extolling this little Japanese café's virtues.  The release of their new "Winter Menu" was the excuse to revisit I needed.

Early on this cold night, warm light diffused out of the shopfront, its windows steamed up invitingly.

I had called ahead, but they were slammed, and customers continued to walk in and order.  The owner was a picture of calm, though.  Every burner on their stove was covered by a bubbling pot, and I enjoyed watching them make their vegetarian takoyaki (octopus balls) in a traditional mold, somewhat like a patty pan over the burner.

Prawn gyoza, three for $5

These gyoza were great - handmade with a chunky, almost creamy prawn filling.  The delicate, soft dumpling skin on the sides contrasts with their crispy bottoms.  They came with a light soy and vinegar dipping sauce.

Large fresh fish of the day with chips, $12

This was the most fabulous fish and chips!  No less than four pieces of spanking fresh mirror dory in great clouds of sensationally crispy batter.  The chips were fantastic too.  I contend that they have changed their chip supplier - previously they had those very long, thick, flavourless chips that pubs are very fond of.  These were stubbier, golden, and much crispier.  My only complaint was that everything was a touch oily; I think it could have been drained just half a minute longer.  May I say, though, what excellent value - four pieces of fish and all those lovely chips for 12 bucks!

Ramen, $12.50

A new addition to the winter menu is ramen noodle soup with either soy or miso broth.  We chose miso, but unfortunately we were disappointed.  While the toppings were good - pork, a perfectly poached egg, traditional Japanese fish cake, tasty green vegetable, and fat shiitake mushroom - the broth and noodles were unremarkable.  Iron Tokage, with whom I had dinner, contended that they were in fact udon noodles, not ramen at all.  I think this really needs to be eaten at the counter and not as takeaway, or at the very least, have the soup served separately and poured on over the noodles at home.

Pork belly bento, $14

But... oh, god!  The pork belly!  SWOON!  This gets my vote for dish of the year thus far.  The most unctuous, marvellous, tender, slow-cooked pork belly.  The first bite was a "put down the chopsticks and sigh" moment.  The rich meat is infused with ginger and sweet soy.  Alongside was sweet and tender braised daikon with a pleasant earthy flavour, as well as hard-boiled eggs.  The accompanying salad had wonderful vinegared vegetables including a slice of lotus root and a sort of spear of bamboo.  In another compartment in the bento a little piece of eggplant nestled, anointed with creamy, salty miso sauce.  Fantastic!

Ebi has definitely found its stride.  I applaud its gumption in opening in this out-of-the-way location, and I now believe its confidence is well founded.  The food is so cheap for such a high standard and such attention to detail.  I do love a good old school fish & chipper, but Ebi's fish and chips have won me over too.  Ebi, banzai!  Your food is fabulous.  Long may your flags flutter in the breath of fresh air you have brought to our pocket of Footscray.

Ebi Fine Food

18A Essex St, Footscray (map)

Phone: (03) 9689 3300

Hours: Tues - Thurs 12.00 - 8.00, Fri 12.00 - 9.00, Saturday 5.00 - 9.00 (call as they sometimes shut a little earlier) 

Food and Wine Pairing

Wine goes with food. I know this sounds obvious, but not that long ago I got into a disagreement with a wine blogger about this very subject. Her point was that not all wine needs to be paired with food, some people enjoy wine without food. Well not me. If I want something to sip after dinner on it's own, I might choose a luxurious and sweet dessert wine such as Sauternes, Tokaji, Port or Madeira. As an aperitif I prefer something crisp and sparkling, Champagne perhaps. Or a cocktail.

There is a segment of the wine drinking public that has taken to drinking wine as if it were a cocktail. They want their wine big, bold, with little acid, plenty of tannin, and don't seem to mind if it's tremendously alcoholic (I mean over 14.5% alcohol). Again, not me. In Old World wine-producing countries there is a culture of drinking wine with meals. But in the New World that isn't always the way everyone is introduced to the pleasures of wine. So some people end up favoring wines that compete with sherry in terms of alcohol. Don't even get me started on the astronomical prices of some of these wines. By the bottle or the glass, I want wine I can actually afford to buy.

I remember once being told that in ballet the ballerina is the picture and her partner is the frame. I'd say the same thing is true about food and wine. Food is the picture, wine is the frame. A good frame can compliment a picture, but on it's own, it's just a frame. I used to attend a lot of wine tastings but I found I was comparing one wine to another and the wines I liked the best in tastings rarely impressed me as much when I tried them with food. So I stopped going to so many wine tastings. You might say I'm not sophisticated enough to appreciate wines on their own, but in my opinion, no wine can ever compete with the perfect pairing of food and wine.

While I don't entirely agree with experts and bloggers like Alder of Vinography who say that food and wine pairing is a scam, I do agree that "there are no right answers" and that ultimately you should drink what you like with whatever food you choose. I also believe there are pairings that are pure magic. Notice I said pairings, there is never just one good pair. The excellent guide book What to Drink with What You Eat shows many great pairs and is a constant source of inspiration for me, because finding those matches is something I strive for each and every time I open a bottle. For me the highest compliment I can pay a wine is that I find it "food friendly." But really, that is what every wine should be.

Dinner with The Sister's Cafe

If you've never visited the Sister's Cafe before, you are missing out. They were actually one of the very first food blogs I had discovered when joining this new world of food bloggers and I've been in love with them ever since. I don't think they've ever posted anything that didn't look good to me. Here are two things that I've recently made from their blog.

My husband lives for his meatloaf. He requests it often and it's what he gets for his birthday every year. I like it okay, but it's not necessarily anything I crave. However, I CRAVE this meatloaf. It's made of half turkey, half beef and is full of all sorts of goodies like sour cream and a box of stuffing! It's insanely easy to put together, but it makes a lot, so be sure to half it if you only want one. Check out the recipe here.

These Honey-Lime Chicken Enchiladas we made a while ago, and they've been our favorite enchiladas since. I prefer the green sauce when it comes to enchiladas, which is what this recipe uses. However, it also adds a fabulous spin by coating your chicken in a deliciously sweet honey lime sauce, giving the whole dish a burst of delicious flavor. They are also wonderful light and healthy. Go check them out here.


Thanks for all of the fabulous recipes ladies, keep them coming!

The Iliad

Every time I crossed Moonee Ponds junction, it was there, in the corner of my eye.  A beaten-up weatherboard, just like those that used to dominate Richmond when I first lived there fifteen years ago, now spruced up or demolished to make way for units.  A small sign proclaimed "The Iliad" to the passing traffic on Ascot Vale Road, the facade of this little restaurant hidden behind twisted grapevines.

This restaurant became something of a touchstone for Mr Baklover and I.  "Imagine," I would ponder, wine in hand, one hip against the counter, "The old yiayia in the back, folding dolmades...."  When we heard that it was rumored to be threatened with compulsory acquisition to make way for a new development, we thumped our fists on the kitchen counter, sloshing our wine, fervent in our defence of the underdog.  So finally, on a rare babysitter evening, we ignored the siren song of dosa and dumplings emanating from Footscray and headed to Moonee Ponds.

Firstly, I have to say that I am very much Our Man in Hanoi's "Vietnamese woman."  He ruminates on his sweetheart:

When I leave receipts in my wallet she will find them and later ask me questions about why I paid so much for certain items.

She loves flowers and buys them all the time.  I dare not buy them for her as she’ll ask me how much I paid.  And I’m sure it would be too much.

So true.  I will modify my whole menu rather than be forced to buy those sad specimens of herbs from Coles, de-rooted and anemic in their plastic bags, for outrageously inflated prices.  My husband is banned from doing the shopping since the time he once came back once with a designer box of Kleenex, and I had a conniption at the thought of how many boxes of "Polar Serene" 180s that could have bought from down in Footscray.  I am so used to paying less than $15 to waddle out of a restaurant stuffed to the gills with fresh, amazing flavours, that at $38.50 each, the Iliad's banquet was facing an uphill battle from the get-go.

Inside, music strained ineffectively to be heard over the roar of an extractor fan.  The large dining room is pleasant, but its high ceilings and wooden floors amplified even the smallest sound.  Our chairs scraped self-consciously in and then out on the wooden floor as we moved from one table to another, trying to escape the fan noise and gain some privacy, but it droned on incessantly. 

The banquet offered the best value. It began with homemade bread and a mixed platter of dips and pickled vegetables.  Tzatziki, taramosalata (fish roe), eggplant, and skordalia (garlic potato) would have been great with the warm bread if they had been a little warmer themselves.  Alas, the dips, dolmades, olives, and pickled vegies was tooth-achingly cold.  I do understand the need for health and safety, but restaurants serve cheeses at close to room temperature, so why not dips?  The pickled vegetables, particularly the green beans and the carrots, were good though.

Calamari rings, which were very lightly battered and cooked quickly.  These were really, really yummy.

Saganaki, the famous Greek cheese that is pan-fried and eaten hot, with a little lemon if you like.  This one was too thick, in my opinion, and not cooked long enough, so that it was merely warm.

Greek salad, unremarkable except for the excellent feta on top that was so smooth and creamy.  This is the authentic way to make Greek salad, in that the feta is in a wedge on top, rather than crumbled throughout.

Mixed meat platter with chicken fillet, lamb souvlaki, kefthedes (meatballs), and a little lamb gyros.  Sadly, this was an anticlimax.  The meat was underseasoned, the chicken was somewhat dry, and some pieces of lamb tough.  All the while, the extractor fan thundered on.  Gazing out onto the forlorn concrete courtyard, I began to yawn.  We declined our included coffee and escaped outside, free of the infernal fan.  Through the frigid, still night air, we marched briskly to our car with arms folded defensively - full, yet unfulfilled.

The Iliad
346 Ascot Vale Rd, Moonee Ponds (map)
Phone: 9326 1215
BYO and licensed

Asparagus Gruyere Tart

And how was everyone's Memorial Day weekend? We were lucky enough to have good weather and spent our time together eating, playing and spending time with friends. In the short four days that we had together I got very spoiled and had a hard time relinquishing my husband back to school! But luckily I have a nice "food hangover" to distract me!

This beauty was something I found in my Martha Stewart Great Food Fast book. I've been making a ton of things from this cookbook, and so far I've found it to be a little "hit and miss." However, one thing I really love about it is that it's split up into the four seasons, which I think is fun, I love seasonal food. This particular tart was a total hit and something I would definitely make. It's simplicity was probably the best part about it, easier then throwing together a pizza! Puff pastry, cheese and asparagus...do I really need to tell you how good it was?


Asparagus Gruyere Tart
Great Food Fast by Martha Stewart

Ingredients

Flour, for work surface
1 thawed sheet frozen puff pastry
2 cups shredded Gruyere cheese (I probably used half of that)
1 1/2 pound medium or thick asparagus
1 tablespoon olive oil
course salt and freshly ground pepper

Directions

1. Preheat the oven to 400F. On a lightly floured surface, roll the puff pastry into a 16x10 inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.

2. Remove the pastry shell from the oven, and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with the oil and season with salt and pepper. Bake until the spears are tender, 20 to 25 minutes.

肥李 Restoran Lee .... crab specialist in Melaka, Malaysia

One of the hotel counter staff, Bill, who scored an 'A' with us for service, gave us some recommendations for good food. I can tell that he actually been to those places that he recommended by the way he can describe them. Bill pointed us to a crab specialist right at the entrance into Majestic hotel private car park (at the rear of the hotel) which was perfect venue for dinner as most of us were just slurring from our late afternoon nap or massage.

肥李 Restoran Lee was more like a local 'chi char' shop tucked under a shop house with 'no-frills' plastic chairs and foldable wooden table. The ambience was lively, very casual and also, no air conditioning except for wall mounted fans.

Lining on the wall of the restaurants were the different pictures describing the many ways that Restoran Lee can serve us our crabs. We chose the popular ......

鮮奶螃蟹 Fresh Milk Crab

This crab was cooked with milk sauce with the extra tint of piquant. The sauce wasn't too thick and hence it didn't feel at all cloying. A plate of toast was ordered for swiping up the sauce for a complete enjoyment of this crab dish.

鹽焗螃蟹 Salt Baked Crab

I prefer the way this crab was prepared as compared to the fresh milk crab. The sweetness of the crab came through with the salt that went with baking this crab.

Even though we did enjoy the crabs, I thought that they were a bit over cooked. The meat at the claws just made it over the edge of tenderness. However, the meat at the body where it joins the legs were alright. Don't think we can complain for the price we paid for the crabs. We ate only crabs for 'appetizers' and left Restoran Lee for Newton Hawker Centre for our mains. You heard me right. There is also a Newton Hawker Centre in Melaka.

155 Jalan Bendahara

75000 Melaka

Malaysia

Tel : +60 19 361 2008

Newton Hawker Centre ........ in Melaka, Malaysia

Wow it takes a trip to Melaka to make me realize that name Newton is not dedicated to the famous or rather, infamous hawker centre in Singapore. In Melaka, we chanced upon a Newton hawker centre, the old one. I read that there was a new and an old one. Lucky us, we came to the right one that served good hawker food. This Newton hawker centre is also a congregation of hawker stalls like the one in Singapore, just no giant prawns at exorbitant prices.We recommend the following ......

Claypot Rice

This claypot rice was cooked really fragrant and taste really good, down to the charred rice at the bottom of the claypot.

Satay

The satay at the stall here was self made and skewered on the spot. The marinate for the satay was "tekong", superb and very tender.

Oyster Omelette

The Oyster omelette was quite good and we added an extra RM2 of oysters topping.

Apart from the above, the wan ton noodles was very popular.

Corner of Jalan Parameswara and Lorong Bandar Hilir

Slow Roasted Salmon Recipe

Go get yourself some Copper River King salmon. RIGHT NOW. I am not kidding. I don't believe there is a more delicious salmon than Copper River King also known as Chinook and the time to enjoy it is right now. The season begins in the middle of May when the fish are gorgeous orange, rich with healthy fats, including the highest level of prized omega 3 fatty acids. It has a delicate flavor and velvet texture that cannot be beat. The quality of the fish declines as the season progresses so get some at the peak of deliciousness. Like right now.

When cooking Copper River King you really want the fish to be the star. It doesn't need much fussing over. I prepared some this past week in various ways and here is what I would suggest, cook it either very quickly under the broiler or very slowly in a low oven. The slow cooking method yields a very creamy almost custardy texture that is super moist and succulent. I first learned about this style of cooking from a Jacques Pepin recipe but many other takes on this recipe exist. I like crispy salmon skin so I sear the fish first, then gently cook it in the oven set at only 200 degrees. It's important to check it often to make sure it doesn't overcook. A light dusting of smoky spices and a little salt and brown sugar lends a lovely color but doesn't obliterate the natural clean flavor of the fish. When making the spice rub, use the freshest ground spices, if they are over six months old, toss 'em out!



Copper River King salmon from Alaska is expensive, but a little goes a long way, just 4 ounces makes a satisfying serving. It's like the seafood equivalent of chocolate--luscious, creamy and melts in your mouth. I'd rather have a little high quality chocolate than all I can eat of the cheap stuff. Wild-caught Copper River King from Alaska is high in protein and low in saturated fat and is certified as sustainable to the standard of the Marine Stewardship Council. Alaskan salmon are among the most intensively managed species, considered a "best choice" by the Monterey Bay Aquarium's Seafood Watch. Delicious, healthy and sustainable! It doesn't get much better than that.

Slow Roasted Salmon


Ingredients

1 lb Copper River King salmon
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garam masala
1 1/2 teaspoons toasted and ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon brown sugar
1 mango, pitted, peeled and diced, a firm variety such as Tommy Atkins

Instructions

In a small bowl combine the smoked paprika, garam masala, cumin, salt and sugar. Preheat oven to 200 degrees. Coat the top of the salmon with a heaping teaspoon of spice rub. Rub it into the surface of the fish and shake off any extra. Cut into 4 portions.

Heat a cast iron pan over medium heat. When the pan is very hot, sear the salmon, skin side down for 2 minutes. Transfer to oven and bake until an instant read thermometer inserted into the thickest part registers 125 degrees, the temperature will continue to rise after you remove the fish from the oven. The total cooking time will depend on how thick the fish is, the rule of thumb is 10 minutes per inch. Top with a spoonful of mango and serve immediately.

Enjoy!

More slow cooked salmon recipes:
Slow Cooked Salmon with Salsa Verde
Slow Roasted Salmon with Green Curry Paste
Slow Cooked Salmon with Creamy Leeks and Red Wine Butter
Slow Cooked Salmon with seasoning variations

My sincere thanks to the Copper River/PWS Marketing Association for providing me with a generous shipment of Copper River King Salmon!