Food Hunter

Ayam Penyat Ria @ Far East Plaza

penyat

A friend of mine have never eaten Ayam Penyat before and I decided to bring her to try it. Originating from Indonesia, the chicken is marinated in different spices and subsequently fried. It is smashed (“Penyat”) and served with a fried bean curd, fermented bean curd and chilli.

The outlet we were at was the branch from the original one at Lucky Plaza. Though the outlet was small, there was no long waiting time and service was prompt.

penyat2

The chicken was crispy and juicy but to my dismay, it looked rather small and did not satisfy my hunger.  However, it was well seasoned and you could taste the turmeric powder. The chilli sauce was spicy and packs quite a punch. But be warned for those with a low tolerance, or you might end up a fire breathing dragon!

Fried and oily aside (which my friend loved it), I think the way how the chilli is prepared makes or breaks this dish, and it is something to excite the taste bud.

Advertisements
Standard
I am the baker boy

Paul Hollywood’s Chelsea Buns recipe

Processed with VSCOcam with f2 preset

 

Processed with VSCOcam with f2 preset

Processed with VSCOcam with c1 preset

Processed with VSCOcam with f2 preset

I am not putting the recipe for these here since you can find them here and here. I simply followed everything Paul instructed in the video for these. (I think I am becoming a really big fanboy!) The only difference is the lack of dried cranberries which I substituted for with more raisins and apricots.

The basic idea is to make an enriched dough, prove it, roll it out, put the filling, roll up like you would for a cinnamon roll, cut, second proving, make icing, bake, spread jam, drizzle icing and serve.

The results are mouth-watering. Simply mouth-watering. I mean just look at that apricot jam glaze. So tempting.

Standard
Coffee Connoisseur

Cups and Canvas @ Selegie Road

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Although I really wanted to order the Sweet Potato Latte, I resisted because I knew I needed the caffeine for the overnight prayer I was about to attend. Oh my. Where are my manners. Welcome to Cups and Canvas.

The cafe consists of an art studio and a cafe area thus it boasts new artwork almost every other day! Beyond that, the cafe’s ambience is really quite cosy with a wide array of seating options. It’s even laptop-friendly! Wifi and plugs and all. Cups and Canvas also offer set menus, which is totally awesome since you buy into the illusion that you are spending lesser since you are getting a set. They even host art classes there.

Everything in the cafe is baked by the people behind the cafe so that’s really impressive. However that being said,  I was pretty disappointed at the Banana Walnut Muffin they served. The texture was too dry and far too dense. It wasn’t the moist, slightly dense and tender consistency I was looking for. Sadly, it was also lacking in flavor. Maybe I am just being harsh as my baker myself. Maybe. Just maybe. The coffee is fairly good though.

They aren’t known for their Banana Walnut Muffins so just don’t order them if you go there! Haha I only ordered it since I am just a sucker for everything Banana and Nut.  Well! Cups and Canvas is definitely worth visiting, whether if it’s with a group of friends or  you are there to mug. Who knows? I might bump into you there.

Standard
I am the baker boy

Paul Hollywood’s Bloomer

2013-10-31 00.52.06


Okay like the bloomer above, I haven’t been in the best of shape. Honestly, a bloomer isn’t that difficult to do. The only reason why it’s burnt and weird-shaped is because I was in a foul mood that day and what I really wanted to do was to vent my frustration by kneading some dough. Really, the recipe is dead simple.

I don’t know about you but I guess my mood just translates into my baking. The saddest part about this bloomer is that no one ended up eating it and it just went stale after a couple of days.

I managed to salvage it by preparing bostock though. Sigh.

Standard
Food Hunter

Krispy Kreme

IMG02477-20131019-0715

IMG02461-20131019-0703

The highly anticipated first Krispy Kreme outlet has finally hit our shores after all these years of buying these doughnuts back from far flung places like the UK or the US! Evidently, Singaporeans will do anything for these, being the slaves to food that we are. If 13 hour flights and the possibility of these little rings of dough getting crushed won’t stop us, neither will a 30-man deep queue that Sam and I encountered at the newly opened Tangs outlet. Not that we had any intention to queue for them anyway. Thankfully (and yes, this blog is all about being thankful for everything we eat, ain’t it?), my dad had the foresight to buy these back from Jakarta, where apparently people don’t queue feverishly for doughnuts, and where these sweet treats come cheaper. Thanks Dad!

IMG02463-20131019-0703

Original Glazed Doughnut

IMG02465-20131019-0705

To be honest, I wasn’t terrifically excited to see a box of Krispy Kreme in the kitchen. I’ve never really had a good impression of doughnuts, probably due to the oily, sugary neighbourhood bakery types I got fed as a child – not that every neighbourhood bakery does bad doughnuts, but. Despite my incredulity over these sugared rings of fried dough, I was dead curious: What was the hype all about? Weren’t these just doughnuts? So I decided to heat an Original Glazed Doughnut, Krispy Kreme’s signature, up for breakfast.

A couple of minutes in the toaster and the sugar glaze melted into a happy sticky mess while the doughnut remained soft and fluffy despite being left overnight. What struck me was that there was none of that oily smell that often comes with doughnuts. Not a bad start! One bite into it and all inhibitions were gone. I finally understood the 13 hour flights and the 30 man deep queue. The doughnut was light and not cloyingly sweet. It was barely even oily and the doughnut was deliciously airy. I finished it much faster than expected and found myself wanting another. Do they put some addictive component in those things?

IMG02474-20131019-0712

Coffee Kreme Filled Doughnut | Chocolate Kreme Filled White Chocolate Glazed Doughnut

To be honest I’m not too sure what the next two are called because they don’t appear on the Krispy Kreme site. Products do vary from country to country and these may or may not be available in Singapore. When Sam and I checked the local store out, we found a red velvet variation not mentioned on the website!IMG02478-20131019-0716

I highly doubt it would be possible to get doughnuts for breakfast before work in Singapore. Not with the 30-man deep queue! But do try them at least once because you’ll never think of doughnuts the same way ever. Speaking of which, maybe I should join the queue since I’m getting a craving from writing this post…

Standard
I am the baker boy

Expresso Butter recipe

Processed with VSCOcam with f2 preset

The other night, I ended up in Drury Lane with Sam and she happened to be eating banana bread with expresso butter. That drove me to perfecting my own espresso butter recipe. It’s relatively simple and you can use it for toast, bagels, muffins and whatever spreadable.

INGREDIENTS : 
3 tsp of instant coffee granules
2 tsp of hot water
1/2 tsp of vanilla extract
110g of butter (the spreadable type)
1 heaping tbsp of icing sugar

 
RECIPE : 
Processed with VSCOcam with f2 preset

DISSOLVE coffee granules and vanilla extract with hot water in a small bowl

Processed with VSCOcam with f2 preset

2013-10-22 19.27.00

CREAM butter and sugar in another bowl until light and fluffy

Processed with VSCOcam with f2 preset

COMBINE the two mixtures
BEAT until smooth
SPREAD IT.

 

Standard
Food Hunter

Bread Society @ Suntec City Mall

Processed with VSCOcam with f2 preset

Cinnamon Roll x Chocolate Pistachio Pretzel

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

From the people who brought you BreadTalk comes Bread Society, a bakery led by artisan baker Chef Atsushi Murata. I think the photos speak for themselves. The bread here is simply mouth-watering. The selection of bread reminds me of Tiong Bahru Bakery but I guess that’s just the whole artisan baker thing going on. They also serve not so commonly seen bread in Singapore such as the brioche, dark rye bread, tarte tatin, cinnamon rolls, pretzel and so much more! As a fan of the Great British Bake Off, these are some of the things you see the bakers bake on the show that you have never tasted before thus, Bread Society does help a whole lot by introducing these to Singapore!

All the bread there are baked on the premise thus ensuring it’s freshness. The bakery is also a cafe and some of the things they serve definitely caught my eye such as the  Salted Caramel Lava Cake and All Day Brunch. I definitely see myself visiting the place far more often in the future and perhaps even working there for a short stint just to gain some skills!

Standard