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Rabu, 14 Juli 2010

Truffs ... truffles in its sincerest form




HY has been raving to me about the truffles from Truffs ever since she had tasted it when this chocolate atelier was first opened. I was promised a box. That box of truffles just never came. Today, I decided to buy her the truffles instead.


Truff's handmade truffles are created using traditional French techniques and with finest ingredients from France for that delectable taste to enchant the senses. The truffles here was none of the fanciful truffles for visual appeal. It's the purest simplest form created just for sole purpose of satisfy the human taste buds.


As I stepped into the atelier on the second floor of the conservation shop house, I was warmly hosted with try-outs of the truffles. After the tasting, I think I'll frequent Truffs for a while.

There were 3 types of truffles to choose. All looked similar but different amount and types of cocoas are used. A box of 9 pieces cost S$24 and 18 pieces cost S$45.

What's available .........

55% Equateur Dark Chocolate
This is made with cocoa from the equatorial regions. I was told this is sweeter than the other two.

66% Antilles Dark Chocolate
The cocoa came from the Caribbean islands that tasted slightly fruity and definitely nutty.

70% Honduras Dark Chocolate
This is the one for the bitter chocolate lover. These cocoas came from the Criollo and Trinitario trees from Honduras. It's my favorite among the 3 types.

I bought the 66% and the 70%


Even after putting the truffles in the fridge for 1 day, the ganache inside the crust is still soft and moist


179A Telok Ayer Street
Singapore
Tel : 65 9088 2736

Selasa, 13 Juli 2010

Nyonya Food at Nancy's Kitchen ...... Melaka, Malaysia




Our Melaka road trip's foodie highlight must have been inside Nancy's Kitchen. If I ask everyone that has been in this trip, I bet everyone would have agreed and some may even suggest another day trip just to feast on Nancy's Nyonya food. We spotted Nancy's kitchen along Jalan Hang Lekir, a branch street along Jonker Street. That afternoon, the restaurant was filled and we only managed to queue for the popiah. We tried to make a reservation but was told that they don't take reservations. Fortunately, our conceige back at the hotel knew Nancy and managed to help us reserve a table in the restaurant.

We were seated on the second floor where we even spotted President Nathan in a photo on the wall. Service was quite good on the second floor, contrary to complains of service lapse in some reviews of Nancy's Kitchen. Many of us still missed Nancy's food and already started talking about making another trip up to Melaka.




We had almost 15 dishes and all within RM200 for 9 of us.


Cincalok Ulam - Fermented Shrimp Salad
A typical nyonya salad. The taste was too raw for me. It's an acquired taste.


Ayam Buah Keras - Chicken Candlenut
Nancy's signature dish that was pass down from generations. The chicken was cooked with candlenut and lemon grass that creates an appetizing flavor.



Sambal Prawn with Bitter Bean


Fried Egg Cincalok
Omelette fried with fermented shrimp


Laksa Nyonya - Nyonya Laksa
Thick and rich coconut base sauce that was very fragrant. HY who normally don't eat Laksa thought that it taste good.


Banana flower with Shrimp
This is the first time I ate the banana flower cooked in nyonya style. Interestingly refreshing taste.



Nangka Lemak - Jack Fruit with Coconut Milk
Cooked in various spices served with coconut and unripe jack fruit


Sambal Belacan
A tasty spicy chilli base dip sauce that is used with nyonya dishes.


Ngoh Hiang - Pork Fried with bean curd skin
Pork wrapped with bean curd skin, deep fried to have the crispy on the outside and sweet juicy pork on the inside.


Babi Pongteh
Stewed pork in slated yellow bean cooked with preserved soya bean and dark sweet soya sauce. This dish was half finished when I started to take a photo of it.


Popiah - Spring Roll
Steamed spring roll served with turnips, cucumber, fresh beans coriander leaf, eggs, garlic and manu other vegetables. A must try at Nancy's.

Pai Tee - Top Hat
Hat shaped cone filled with vegetables


Cendol Birthday Cake
It was HY's birthday, Ade and Jane actually got the kitchen to prepare a special Cendol treat. Ade bougt the candle stand that plays the Happy Birthday Song. HY looked quite touched by their gesture.


Cendol campur campur, all mixed up


Jalan Hang Lekir
Off Jalan Tun Tan Cheng Lock
Melaka, Malaysia
Tel : 06 2836099

Minggu, 11 Juli 2010

Jade's Dim Sum Buffet, chi-chi dining that didn't burn a hole in the pocket.

After this Sunday's lunch, celebrating my father-in-law's birthday and belated father's day all at one go, I thought Jade's Dim Sum buffet worth recommending.

At S$33+++ per pax, Jade provides six pages of dim sum and some a la carte food to choose. On top of that the chi-chi dining inside The Fullerton Hotel, a fragment of Singapore's colonial past.




The standard "Har Gao", Steamed Crystal Shrimp Dumpling


and the not so standard Steamed Abalone Siew Mai.


The soft but not gooey Pan Fried Radish Cake


Roasted Pork Belly with Five Spices and Sea Salt
The serving wasn't enough for us pork lovers. We had to order 3 servings.


Braised Shark's Fin with Crabmeat, Truffle, Egg White in Chicken Broth.
This soup was quite enjoyable especially with the flavors of truffle.



Deep Fried Taro Paste wrapped with Truffle and Mushroom
This deep fried taro was very smooth. I had at least two of these.



See that smooth taro in there?



Deep Fried Prawns coated with Wasabi Mayonnaise
Just not as much punch as the ones from Peach Garden and The Majestic.



Deep Fried Golden Cheese Dumpling
If there's a word called "twangy". I think it's the best word to describe this dumpling. When you bite and pull at the dough, it can go 'TWANNNNGGG'. Very chewy, elastic and yummy.


Crispy Beancurd with Chilli Fragrant Salt
Not too bad but the chilli fragrant salt wasn't mixed uniformly.


Steamed Pork Rib with Black Bean Sauce
I had to order a second helping. This pork rib was the most tender one I have eaten.


Poached Shrimp Wanton with Chilli Vinegar Dressing
The wanton was poached perfectly and the dressing complimented well with the wanton.


Oven Baked Egg Tarts
Doesn't look delicious but it definitely was.


Bite pass the crust, the egg custard became runny.


Stewed Beef Brisket with Bean Sauce
The beef brisket was too good, my FIL finished almost all the brisket. It's one of his favorite dish. Very tender.

Crispy Chicken with Dried Chilli and Spiced Fragrant Salt
This dish tasted good initially but after chewing, the chicken seems to be under-marinated.


Crispy Honey Vinaigrette Sliced Sea Bass
Tasted like the sweetened fried satay fish titbit that you buy in a packet.


Steamed Custard Bun
The custard bun that wasn't flowing like we expected.


Peanut Paste with Mochi Ball wrapped with black sesame
Quite like the peanut paste. Not too sweet. I think the peanut paste was smoothen with some milk.


1 Fullerton Square
The Fullerton Hotel Singapore
Tel : +65 6733 8388
Singapore

Sabtu, 10 Juli 2010

Beach Road Prawn Noodle @ East Coast Road





Since we've moved to the East side we have been trying prawn noodles. Don't ask me why ...... It could be the new feng shui here. Jokes aside, there are really good food haunts in the East, so its no wonder there are 2 or 3 good prawn noodles. This Sunday morning, we visited Beach Road Prawn Noodles ....... but its the one along East Coast Road. Parking can be an issue here as road side parking was scarce. The prawn noodles here was above average but we thought the prawn noodle soup was much better at Joo Chiat Prawn Noodles. Somehow, the soup has more kick there. Don't know if it's the effect of MSG, but I like it. Beach Road Prawn Noodle was good but the thought wanes as I compared it to Joo Chiat's. The pork ribs at Joo Chiat is softer, soup 'shioker'. Beach Road Prawn noodles got their prawns halved which I thought was more difficult to separate the meat from the shells than how it was done at Joo Chiat (personal preference here though). J have been asking us to try Beach Road prawn noodles at East Coast Road and we have to return the favour of asking her to try the Joo Chiat one. Let's see which one's better.




Beach Road Prawn Noodles is very popular. The place was almost full when we were there at 10am this morning.




* photos taken with iPhone 3GS


370 East Coast Road
(between Still Road and Telok Kurau Road, opposite Esso petrol station)
Singapore

Joo Chiat Prawn Mee ........ shiok prawn noodle soup





Hidden in the Joo Chiat area, off the main road, is a hidden treasure for prawn noodles. Joo Chiat Prawn Noodles is located in a corner coffee shop at the junction of Carpmael and Crane Road. The Makansutra certificate was hung up at the pillar beside the prawn noodle stall. That morning, when we were there, only the prawn noodle stall was opened. There wasn't any crowd but everyone was eating the prawn noodle. HY and I preferred the taste of this prawn noodle stall than the more popular Beach Road Prawn Noodles.


Prawn Noodle Soup
The prawn wasn't cut into half like the Beach Road prawn noodles but I'm glad that they removed the shell at the body of the prawns. This made it easier to eat the prawn meat than when the prawns are split into halves. The soup here was superbly sweet. We ask for extra soup.




Soft and tender pork rib. The meat was cooked till it was very soft.




I like to add chilli powder for the extra kick.




75 Carpmael Road
Singapore

City of the Big Shoulders


In just a few days, I will be the seventh circle of hell - on an aeroplane above the vast Pacific Ocean, by myself, with my three children aged 4, 2 and 1.  We are headed to the balmy summer of the warm American Midwest, to stay with Mr Baklover's family, and will be gone for a couple of months.


While there, I hope to share some of my favourite American foods with you, like ribs, Italian beef sandwiches, and Chicago-style hot dogs.  Unlike Australia, the USA takes an immense amount of pride in its junk food, and I don't say that facetiously.  Far better to have a pizza, albeit a cheesy, pepperoni-studded one, made with love and care than the horrible, flabby examples thrown in a cardboard box that we often get here.


I also hope to share with you some of the cuisines that are unique to America, like African-American soul food.  I want to make the most of having access to Hispanic ingredients such as fresh tortillas and a myriad of dried chillies.  Rather than simply going off air, I hope you will instead enjoy some posts about American food, which is so much more than McDonalds and Burger King.


But, dear readers and fellow bloggers - help me keep the home fires burning!  Please consider contributing to Footscray Food Blog with a review of a restaurant or a recipe based on an interesting, locally-obtainable ingredient, from anywhere west of Pascoe Vale Road.  If you can take a photo or two, that would be brilliant.  Email submissions to footscrayfoodblog@gmail.com.  Don't be shy!

I still have a few more Footscray reviews up my sleeve, so don't despair just yet.  Thank you as always for reading!  I do love writing this blog, and I love getting your comments and emails.  As the inner West gentrifies, a process of which I know I am a part, I feel it is so important to encourage newer residents to engage with our local area, lest it become merely a dormitory suburb.  Get out there, and get exploring!

I'll leave you with Carl Sandburg's masterpiece, Chicago.

HOG Butcher for the World,
     Tool Maker, Stacker of Wheat,
     Player with Railroads and the Nation's Freight Handler;
     Stormy, husky, brawling,
     City of the Big Shoulders:

They tell me you are wicked and I believe them, for I
     have seen your painted women under the gas lamps
     luring the farm boys.
And they tell me you are crooked and I answer: Yes, it
     is true I have seen the gunman kill and go free to
     kill again.
And they tell me you are brutal and my reply is: On the
     faces of women and children I have seen the marks
     of wanton hunger.
And having answered so I turn once more to those who
     sneer at this my city, and I give them back the sneer
     and say to them:
Come and show me another city with lifted head singing
     so proud to be alive and coarse and strong and cunning.
Flinging magnetic curses amid the toil of piling job on
     job, here is a tall bold slugger set vivid against the
     little soft cities;

Fierce as a dog with tongue lapping for action, cunning
     as a savage pitted against the wilderness,
          Bareheaded,
          Shoveling,
          Wrecking,
          Planning,
          Building, breaking, rebuilding,
Under the smoke, dust all over his mouth, laughing with
     white teeth,
Under the terrible burden of destiny laughing as a young
     man laughs,
Laughing even as an ignorant fighter laughs who has
     never lost a battle,
Bragging and laughing that under his wrist is the pulse.
     and under his ribs the heart of the people,
               Laughing!
Laughing the stormy, husky, brawling laughter of
     Youth, half-naked, sweating, proud to be Hog
     Butcher, Tool Maker, Stacker of Wheat, Player with
     Railroads and Freight Handler to the Nation.


Poem from http://carl-sandburg.com/chicago.htm