29 December 2008
Wet market is my favorite destination whenever I am in this part of the world. It reveals to me the secret of local cuisine (on a trip to a local wet market in Manado I figured out the nine herbs that make the base of North Sulawesi dishes) and tells me the important ingredients for everyday livelihood of the locals (apparently, small dried shrimps are essential for dishes in Singapore. I wonder what they are for. Laksa??).
But most of all, the promise of local fare after a visual feast is the biggest incentive of long walks in these wet markets.
To me, wet markets evoke fond memories of similar trips with my mother in my younger years. Where we lived, the ubiquity of "kangkung" signaled how it was an important vegetable for the population (the dish is known as "Pelecing Kangkung"). My patience in accompanying my mother doing her weekly chore was always rewarded with snacks or "kuih-muih" (see picture above as examples of the kind of "kuih-muih" I would get) and yellow rice with its accompaniments (deer sweetmeat, boiled egg and pieces of chicken in chili sauce known as "Pelecing Ayam"), folded in banana leaves. But perhaps for a Singaporean youngster, they'll get biryani rice such as the following picture.
What strikes me about Singapore's wet markets is the freshness and diversity of vegetables, seafood and poultry on offer. I wish we had similar fresh seafood here where I live....
* in this trip, I visited Westcoast Rd wet market (nearby Lin's apartment), Victoria whole sale market (next to Bugis Junction MRT stop), Little India, and Geylang Serai wet market (next to Paya Lebar MRT stop). My favorite spot is the Geylang Serai, mostly because all the food in the foodcourt is halal.
28 December 2008
I made this for Eid last October. It is from Nigella Lawson’s The Domestic Goddess. For Nutella fans I would highly recommend giving this recipe a try. A whole jar of nutella went into this! Lovely! Here is a link to the recipe: http://www.nigella.com/recipe/recipe_detail.aspx?rid=239
25 December 2008
In an effort to keep cool this summer and to eat proportionally, I prepared no-bake desserts in ramekins. One such recipe is the Strawberry Cream Pie which originally appeared in Domino's Magazine. I made the recipe for two.
2 lbs. fresh strawberries (about 4 pints), tops removed, plus 4 strawberries, reserved
1 ¼ cups whole milk
¾ cup sugar
5 tbsp. cornstarch
3 tbsp. freshly squeezed lemon juice (from 1 lemon)
2 ½ cups graham-cracker crumbs
10 tbsp. unsalted butter, melted
1 cup heavy cream
1 tbsp. confectioners' sugar
Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary). Combine milk, sugar and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat. Place graham-cracker crumbs in a 10" x 1 ½"-deep pie plate, drizzle with melted butter and mix until all the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight. Just before serving, place heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve. Serves 6 to 8.
This recipe is adapted from the King Arthur’s cookbook. I was house-sitting at Julie’s in New Haven and came upon this recipe. I often made scones at home in
I think the thing about scones is that like
So here it is, my debut recipe on this blog, an old favorite, the Sour Cream Scones. I dedicate this to my lovely ladies (Jo, Shim and Upik) whom I have enjoyed many a tea-time with. Here's to many more!
Recipe: Sour Cream Scones
1.5 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cups sugar
1 cup sour cream
* I totally borrowed this cheesy title from an article I saw online.