Make your own - Basil Pesto

Happy Monday! I am glad that my colleague like my pesto paste;)

As expensive as basil pesto is in the stores, you'd think it was difficult to make but it is incredibly easy. The only equipment you need is a blender.

Step 1 - Pick the leaves off of the stems and wash it.

Discard any flower buds, stems or leaves that aren't in good shape. All we want are leaves; small, medium or large; as long as they are a healthy green, not brown or molding! Just wash them in a large bowl under cold water.








Step 2 - Add basil leaves, chopped the pine nuts, garlic & olive oil in the blender.

**Tips, I like it with the machine running, drizzle Olive Oil down the tube and process until mixed. (Scrape down Sides), it helps me the gauge the amount needed. Then blend the mix until it forms a thick, smooth paste.

Step 3 - Blend in the grated Parmesan cheese

Then just add it to the blender and blend!

NOTE: if you intend to freeze the pesto, leave the cheese OUT and add it when you thaw and use the pesto.  Cheese doesn't freeze well. (I read this online & it is really important to note)

And that is it!  You're done!  It should look like the photo.

Ingredient for 1 cup of Basil Pesto:

• Parmesan cheese ( well this is hard to measure but just start from lesser than increase accordingly, see if your blend is thick enough to your liking or not.)

• 1 clove garlic

• 2 cups fresh  packed basil leave (packed means, stuff them into a measure cup and press them down with your hand, it's not a precise measurement)

• 3 tbsp. extra virgin olive oil

• 2 tbsp. lightly toasted pine nuts

• 1/4 tsp. salt 

• 1 tablespoon of lemon juice (Only if you like, you can do without it)

Secret Tip: Adding 1 teaspoon of sugar to the batch really seems to bring the flavor alive.  Try it and see!

**The pesto paste can keep in refrigerator for about a week, or you can freeze it and it will last for 3 to 6 months.

I followed a recipe online and modify after a few making, hope you enjoy it with my tips and have lovely time cooking with your love ones;)

Cheese Platter

When it comes to a party now a days, it has a wide range of food that people like to prepare. From home cook curry chicken to Pandan cakes. Singaporean simply love food, all kind of food.

We have this friend who has good taste about cheese choices and she always bring 'home prepared' Cheese platter to parties. That make her a must invite guess:)

Here are some of her simple tips in back pocket + some research online, this ensure a sure-fire winning cheese course every time!

Before you get started, here's what to consider:

• How many people are you serving?
• Are you serving cheese before dinner or as an after-dinner cheese course?
• Are there any cheeses you definitely want to include or maybe definitely avoid?
• What is your budget? (Cheese can be very costly)

After considered the above questions, you may begin the following steps.
First, the quantity:

• If you're serving the cheese as a hors d'oeuvre, plan on 1 to 2 ounces of each cheese per person.
• If you're serving the cheese as an after-dinner cheese course, figure 1 to 1 1/2 ounces of each cheese per person.

Often one really great cheese is enough because it's so satisfying that it becomes a conversation piece. The exception is when cheese is the centerpiece of your party. In that case, you'll need at least three and probably five or six cheeses. Most of the time, though, serving three cheeses is a good amount. That way you won't overwhelm people with too many choices.

Now, for choosing your cheeses:
You can go any number of ways when deciding which cheeses to choose for your cheese platter. Even though it may seem intimidating, just remember there are no "wrongs" when it comes to cheeses. Sure, you might end up with a cheese or two you don't care for, but you won't have committed any entertaining faux pas even if that's the case.

• If you're serving cheese before dinner, choose lighter cheeses such as an herb-coated goat cheese or fresh mozzarella.

• If you're serving cheese after dinner, then you can go one of two ways — serve just one rich and creamy cheese such as the easy-to-find triple-crème cheese called St. Andre — or go for full-flavored cheeses like Manchego, cheddar, aged gouda and/or blue cheeses.

• Think of a theme. 

• Maybe you'd like to focus on the cheeses of the United States or even a specific region within the U.S., Spain, Italy or France (This country has pretty good choices). That automatically narrows the field.

• Choose one cheese made with each type of milk — cow, goat, and sheep's milk.

• Choose cheeses that are all made with just one type of milk, such as sheep's milk. Doing this is a great way to learn about the different styles of cheese within one milk category.

• Select different cheeses within the same family of cheeses. Examples of this would be three or four styles of soft-ripened cheeses such as Brie and Camembert and any other cheeses that have a similar white downy-like rind. Or, you can select a few distinct styles of blue cheese. Doing this is a great way to learn how similar cheeses differ in flavor.

• Choose cheeses with different textures. Go for a soft and creamy cheese such as Brie (or a similar artisan-style cheese made in your area); a firmer style cheese such as cheddar (preferably farmhouse), gouda or Gruyère; and a hard grating-style cheese like Parmigiano-Reggiano.

Arranging your cheese platter & Serve:
Never crowd your cheese platter. If you do, you're likely to find your knuckle in one of the cheeses as you attempt to cut the one you'd like.

• Offer a different knife with each cheese. If you cut all the cheeses with just one knife, they'll start tasting like each other.

• Serve slices of baguette or crackers in a separate basket or bowl.

• Choose plain (sourdough or French) bread or neutral crackers. Flavored breads such as those with sesame seeds or garlic and herbed crackers tend to overwhelm the flavors of the cheeses. The exception is breads containing walnuts, dried fruit or olives. These are all great with cheese

• Be sure to serve cheese at room temperature. To do this, take the cheeses out of the fridge at least one hour ahead of time.

• Serve before-dinner cheeses with relatively savory accompaniments such as olives, prosciutto, nuts and/or chutney and after-dinner cheeses with sweet accompaniments such as jams, honey, dried fruit and toasted nuts. 

We love parties, remember that everyone can host or highlight the party with some effort. Hope the above info helps:)

Pix and some infos are from http://www.laurawerlin.com

Salted Egg Crab - Crab master vs. Fortune Seafood Steamboat

Yes, we did not update our blog for a while but doesn't mean that we did not eat! Hahahah...yes we accumulated quite a numbers of good food to share, here is something very sinful!!

Salted Egg Crab....yum yum yum;)

   B.K Fortune Seafood Steamboat restaurant. 

They are located just a few steps away from Bar Bar Black Sheep along Bukit Timah road (towards King Albert Park direction after Sixth Avenue).

Heard for a long time that the salted egg crabs is one of their signature....after many many drinks...we were hungry and I can visualise food better that anything else! ha! We were craving for crab and here we are, straight away ordered a large size Sri Lankan crab...looks pretty big and heavy. Surprisingly, unlike some Zi Char Stalls in neighbourhood coffee shops that charged $40/kg for crabs (prices that are comparable to Seafood restaurants), the one we ordered @ Fortune Seafood restaurant are only $30/kg. And our large piece is only SGD 30. A good deal indeed.


When the crab on the table, oh my oh my, look at our little gorgeous pix. It really looks like that, quoted with deep fried golden colour salted egg with simple garnishing. This is the only pix we took, simply becos we can't wait to action!!!! Believe me – they are fingers-licking good! Very very good!

Address: No 887 Bukit Timah Road (From 5pm to 11.30pm)

Master Crab

Master Crab hits the spot in more ways than one - from its location nestled under the the Ghim Moh Estate (Near to our place;), to the extensive crab menu and right down to its indeed tasty food. So yes, Salted Egg Crab is our favorite here after many try.

Unlike BK Forture Seafood's Salted Egg Crab, the way it delight the dish is different. The above was more to dry finishing, so the salted egg is very rich and thick. For Master Crab's offer is more to rich in sauce and more to sweet taste and more spicy. It's so good to go with rice or deep fried 'mantou' (Bun). Well, I came less often this this place now a days becos the price keep going up, sometime, one piece may cost up to SGD 40+, sometimes the crab is quite watery......Hope they can keep the standard up though:(

Address: Blk 19 Ghim Moh Road #01-229.  (From 5pm to 10.30pm)

Salad Stop! vs. FRESH+

HAPPY NEW YEAR!!!

It's been a long while since we last update the blog....has been eating and drinking too much!
Diet after all festive celebration?? It will be our 1st new year revolution. I choose salad to start with, only those yuummy ones;)

We came across Salad Stop!, as well and FRESH+.....hard to say which one is better, why don't you tell me your choice:)


SaladStop!

You can also create your own salad, with over 50 ingredients and 18 dressings to choose from (Even includes soba noodles, that's quite rare).This place is where you can get your salad on, particularly if you love variety.

How it work? They offer the basic salad for SGD9.5/- for the basic salad mix, you can even choose the same ingredient for the wrap. Salad base will be lettuce. Or you may top up SGD 1.5 for the baby spinach salad base. The rest of salad choice will be unlimited as long as able to fits into the standard size bowl.

Signature toss: Go Geisha, $9.50.

Health food is more than just salads. The Go Geisha reminds us so much of Japanese food, with its mix of tofu and miso dressing, soba noodles and six vegetables including snow peas and coriander. The chances of finding something you

won’t like here are as slim as the waistline you'll   cultivate afterward.

However, my favorite dressing is their Cesar dressing for the standard salad;)

http://www.saladstop.com.sg/index.php?option=com_content&view=article&id=59&Itemid=76

FRESH+ 

At first glance, this place look very professional. Clean and spacious envirnoment for a salad and sandwich place. I feel healthy already, no matter what we going to order here....hahahhaha.

The vegetables are the freshest I've found in town. Cheery staff and a cheery owner.

Create your own salad @ $8.90.
You can choose any 6 add-ins and pay a dollar more for each topping. Eg, if you want premium add in such as cheese IN mesclun base or any meat as topping.

We love the DIY standard salad, that gives us the fresh lettuce mix and toppings varies from brown rice, alfalfa sprouts and couscous. We had it with blue cheese dressing. Oh my! that's salad happiness moment! Feel so contented. Never before!!!! Yes, with salad, all greens!!! The ingredients are very fresh and super crunchy.

#01-01 Robinson Point, 39 Robinson Rd. 6557-2739 

I'm glad to see so many salad places popping up, fianlly my tummy has a chance to flat down...hehehe...Honestly, making our own salad at home will be easy but if you wanna make so many different kind for just 2 or 3 people at home. I would say, totally not worth it! First it's expensive, secondly is time consuming.

Well, it's different kind of experience. Your choice! No matter what, just GO GREEN!
For the healthy, happy and wealthy year ahead!

**Pix are from the website
 

Teo Heng - Teochew porridge

Certainly one of the best Teochew porridge in Singapore!

Previously located at Hong Lim Food Centre and now moved to Amoy Food Centre but Teo Heng well kept their cooking skill no matter where they go....even more Teochew fans come all the way for it's real deal.

What's the secrect weapon? I say, simplicity is the best!

Look at the placement and all dishes, they are all neat and well placed without any source, the taste of food is from the freshness and the source is only helps to bring out the sweetness of the food. They are not known for variety but definitely the quality!

 

The fishcake, tau kwa (Stuffed dry bean curd), sotong (Squid), pork belly, duck meat & the steamed fish (Not on display but please ask for what's fresh from the market:)

Here we come to the high-light, my favorite seasoned egg!
Soft and sweet centre watery yolk eggs!!!! 1 bite, 3 surprises!!! 1st you will taste the seasoning/ braise source then 2nd layer is the soft and smooth egg white, 3rd to itself sweet and watery egg yolks...It's so gentle, feel so love....the best comfort egg!

These eggs are Teo Heng's 60 years tradition since his father's time and now become all generation's favioute...I say, Japanese must have been here;)

Address: 7 Maxwell Road #01-27 Amoy Street Food Centre Singapore (Open from about 8plus 9am, close by 2pm. Mon - Fri)