Wedding Bells

Marie tied the knot today and she and her mum made these excellent suji cupcakes as party favours.


Gone in 60 seconds

Masala Prata

This is a recent invention that i have only found in a Tampines prata shop. Its a prata filled with potato masala(same stuff u get in a masala thosai). Looks sinful but was not greasy. Total comfort food!

I never got the logic to paying for fish head curry until today. I mean why eat the head which is full of bones when u can eat the body of the fish which has more flesh than a head. Anyway on my last trip to Banana Leaf Apollo with M, he requested for fish head curry...I tried to up sell the chicken masala and fried mutton(which was all that i cared to eat there). Of course i reluctantly ordered it too as M wanted to try the fish head. Turns out its actually quite nice...the soft bones were nice to suck on tho i am not big on the jelly like brain bits(best part according to some connoisseurs), the flesh was actually quite sweet and soft while the gravy complimented the fish very well...


I don't know weather i should feel tickled or disgusted, but seeing this white person eat using the fingers on his left hand left me perplexed. Felt like telling him that the left hand is reserved for cleaning your arse after a shit, but i could not be arsed. hehe.

Xiao Long Bao

I am a total newcomer to the world of these evil little devils, they are so addictive and delish. Apparently they were all the rage in the mid 90s in New York and Din Tai Fung was ranked one of the world's top 10 restaurants by the New York Times in the 90s. I dont think i can agree with the moron gourmets that write for NYT but i can definitely count more than 10 restaurants better than Din Tai Fung. Not that i dont like these morsels of flavour, but i think the bland western tastebud has a long way to go before making a stupid top 10 list of the best restaurants in the world. OK i wont go off tangent here. Back to these dumplings. I have read about them and expected them to be a little bigger, maybe the size of a char siew pau with a few spoonfuls of the soup, but can be devoured quite easliy in one mouthful, soup and all.



Service was prompt and polite, the soup dumplings pretty nice, stir-fried dou miao light and refreshing, minced duck with tofu almost addictive and the drunken chicken not bad. It was served chilled, not something that i was expecting but as I later found out it is not that easy to make. We also had a bowl of beef brisket noodle which was quite average...

Vindaloooooo

I am not sure what possessed me to make a vindaloo but I think someone in the office was eating it at their desk as I could smell the spicy and pungent smell wafting from somewhere... My last memory eating vindaloo was when i was about 9 or 10 and it was terribly spicy, but decided to give it a go now as I think my now not-so-delicate palate would be able to take it and probably enjoyed it too. Its pretty easy to make actually, just need a lot of onions(equal amount in weight to the amount of meat being used). Basically cubed meat is marinated in the blended vindaloo spice combo with some vinegar, garlic and ginger paste. After marinating for a few hours its added to browned onions and simmered for an hour with loads of split green chillies. Quite exciting to see the colour change from a pale to a rich brown colour, almost like rendang! Its pretty spicy cos of the green chillies and dried red chillies that was added into the spice mix. The texture of the gravy was slightly grainy from the partially ground coriander and mustard seeds. Fiery and will definitely give you gas...
Tastes better the next day!