Thursday, March 31, 2011

Dream-like wear

Was browsing some of my old favourite sites that I've not visited in a while. And I saw some of these lovely pieces. Simply dreamy and stunning.

Bead bib collar image credited here. Saw it here.

DIY doiley bowls credited here. Saw it here.
Love the bright red lipstick on the model! Image credited here. Saw it here.
 I like such dreamy lighting. Image credited here. Saw it here.
Fairy-like petal skirt. Image credited here. Saw it here.
Love the lighting once again. Image credited here. Saw it here.
Gorgeous gorgeous gorgeous! Image credited here. Saw it here.
Victorian themed. Image credited here. Saw it here.
Lace dresses for a vintage wedding. Image credited here. Saw it here.
I love the drapy rainbow folds! ASOS Galactic Rainbow Smudge Print Dress. Found here.

Monday, March 28, 2011

Passion fruit ice cream

Right after my last passion fruit post, I was craving for more passion fruit straight away. In fact, when I was making those passion fruit tarts, I was already planning for the next passion fruit dessert - passion fruit ice cream. I was planning to find fresh passion fruit from the supermart so that I get the lovely passion fruit seeds in my ice cream too. Alas, whenever you're specifically searching for an item, it will invariably bound to be not available at that very moment. Other times, it will just be there in the supermart, mocking and tempting you. Anyone feels the same way?

Passion fruits from a lovely girlfriend's vine makes...

Thursday, March 24, 2011

Donna Hay's chunky mushroom soup

Manufacturers of cream should totally reconsider re-evaluating their packaging. Currently, the sizes available for packets of cream are for 200ml or 1L. Like hello? 200ml is just too little as most of the times, I require 250ml, and 1L, it is way too much that everytime I open a 1L pack, I would have to plan ahead (yes, I mean calculations on actual paper) on how to use up the full amount! Why can't they start producing packages of 500ml? It would be perfect. I would really jump for joy if I see such a product in the supermarket aisle. But that's just me.

So anyway, I had leftover cream from an opened 1L pack of cream, and was wondering how to use it. There was an overabundance of ice cream in the freezer, so I thought I should think of another way to use it up, perhaps a cream of (something) soup of some sorts. I love mushrooms, so cream of mushrooms it shall be!

Medley of mushrooms - portebello, shiitake and white button

Sunday, March 20, 2011

Hong Kong 2011 (2)

There's quite a bit of pictures again for this post about Hong Kong. Mostly because, like I mentioned earlier, there's just too much good food to be consumed.

Weekend dim sum

Friday, March 18, 2011

Hidemi Sugino's B-Caraibe

This is my first attempt at using a recipe from Hidemi Sugino's book, Le Goût Authentique Retrouvé.
 Hidemi Sugino's B-Caraibe

Tuesday, March 15, 2011

Hong Kong 2011 (1)

A side note about Japan - it was a shock to hear about the disasters that Japan is currently facing now, what with the earthquake, the tsunami and the nuclear plant explosions. It's bad enough to experience one calamity, but to be hit with a myriad of calamities all at once, man, I can't imagine how it is to be in Japan right now. I just hope that Japan can pull strong and recover from all these, and it certainly is heartwarming to hear about such stories, in view of all the depressing news about the death tolls and potential radiation harm the Japanese might be looking at. I've always want to travel to Japan and I hope to do so some time in the future...

I love traveling and if money wasn't an issue, I'd probably be flying around the globe as frequently as I could. Or perhaps, I would perhaps land a dream job of being a travel writer/photographer and be paid to do what I love - to travel and go crazy snapping photos.

I was in Hong Kong last month for a four days vacation. Now, I've been to Hong Kong countless of times before. Whenever I'm in Hong Kong, it's always a shopping vacation, where I'll spend all my time focused primarily on shopping and shopping alone. In Singapore, the Visit Hong Kong ad always recites that in Hong Kong, it's all about "买东西, 吃东西, 买东西, 吃东西" (read: buy stuff, eat stuff), but I guess I left out the eating part of the equation. However, on this trip, surprisingly, it was primarily a eating trip! Shopping was minimal and I bought considerably less stuff than what I normally do on a shopping trip. I ate and ate and ate, and wailed over how much food I had missed out on all those past trips I had made without eating the good stuff.

Hong Kong 2011

Monday, March 14, 2011

P.S Cafe (Dempsey)

Following my last post on dinner at P.S Cafe (Palais), I recently had a brunch date with my girlfriend at P.S Cafe (Dempsey). It was my second visit to the Dempsey outlet, my very first visit to a P.S Cafe was a few years back at P.S Cafe (Dempsey).

P.S Cafe (Dempsey)

Friday, March 11, 2011

Bourke Street Bakery's Passion Fruit Tarts

I'm trying to clear out some of the freezer goodies and there's still a huge 1L tub of passion fruit puree in there. I've only used it in the coconut mango passion fruit macarons here and mango passion fruit verrines here. I thought that I should do something that let the passion fruit flavour shine on its own. So here's my take on the Bourke Street Bakery's Passion Fruit Meringue Tarts.

Bourke Street Bakery's Passion Fruit Tarts (sans meringue)

Thursday, March 10, 2011

Ju Shin Jung

Around a month ago, we had a farewell dinner for one of my helpers who was in charge of looking after my granny. A few weeks after my granny passed on, her mother in law passed on too, and her husband wanted her to go back to Indonesia, so we arranged for her to go back in mid Feb. Before that, we asked her what she would like to have before heading back. And she requested for Korean food! Haha. I tend to cook Korean food quite a bit whenever I'm cooking in the kitchen, and I also make my own kimchi. On one occasion, I had leftover radishes so I cubed and salted them too to make radish kimchi. She totally loved it and so then, whenever I made kimchi, I made sure to have enough radish so as to make some radish kimchi for her too. ^^

We decided to go to Ju Shin Jung at West Coast area for a Korean feast. I've been there two or three times before and I loved the food there. The place serves up pretty good Korean barbeque, kimchi jjigae and kimchi pancake, so I suggested that we head there for dinner cos I know we wouldn't be disappointed.

Ju Shin Jung (by far the best Korean BBQ in Singapore...)

Monday, March 07, 2011

Mont Blanc

I met up with Evan for lunch and a planned baking session - subject unknown. She was going to bring some of her baking books so we can look through and decide, in the end however, we decided to make Mont Blanc instead. Initially, as we were both entremets fans, we had hoped to make one, but due to time constraint, we decided on something else instead. I had always been wanting to attempt to make Mont Blanc, but was kinda afraid to. And Evan's done it before, so what better to do so when I have someone who's familiar with it by my side?

Sable breton; Assembling the Mont Blanc

Saturday, March 05, 2011

House @ Dempsey (revisited)

I seem to be doing a lot of revisiting of restaurants lately as there are just the couple of handful of brunch places that are well known in Singapore. My friends and I headed down to House at Dempsey recently for a major chill-out long brunch session. Of course, after my first visit that left me a good impression, I was more than happy to go along with the location.

Eggs benedict

Thursday, March 03, 2011

Minced meat mushrooms noodles (滷肉面)

I was craving something saltish and meaty for lunch. And I have no idea how or why, but 滷肉饭 came to mind. A combination of salty and sweet, it brings together some of my fave ingredients - mushrooms and meat.
Minced meat mushrooms noodles (滷肉面)

Wednesday, March 02, 2011

Graze

My girlfriend was back from Melbourne for the Chinese New Year break and we had to catch up before she fly off again! Who knows when is her next trip back as she's already graduated from uni and is currently working there. As we grow older, it's getting harder to stay in contact with groups of friends when some are stationed overseas for school/work. So we make sure that we meet up at least once everytime she's back in Singapore.

Graze at Rochester