Everything Else, Food Hunter

TANGS Market @ Orchard Road

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“Excuse me, are you sure you can finish two bowls?” 

That was the surprising question I got from a Caucasian man who was in the queue behind me.  One look at the food portion and I could have told him that I was able to finish both. But being polite, I told him it was for my friend and myself to have.

At $4, I was a little disappointed that my 85 Redhill Teochew Fishball Noodles was not able to fill my hungry stomach. However, the noodles had a reasonable spicy and sour taste from the chilli and vinegar sauce.  Thankfully it was just the right amount, if not it would have coated my lips in oil. The fishballs were quite springy and it came with a special mushroom / vegetable piece.

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To top off our lunch, we had Kway Guan Huat Joo Chiat Original Popiah ($4). Known as the “Poh Piah Maker to Singapore’s Presidnet and Prime Minister,” it was slightly longer than the usual ones. Wrapped with stewed turnip, radish, beansprouts and fresh lettuce, this healthy snack tasted good and each had the right portion and  crunch to it.  The poh piah skin was not too thick and doughy and it slightly soaked up a bit of the chilli, hoisin sauce and turnip stew in it.

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The fishball noodles and popiah were not the only thing found in the TANGS Market. Tucked within the kitchen and household section of TANGS, it also brings Peranakan, Penang and local delights under one roof. Like a noisy street market, the queues snaked around the narrow walkways and people were jostling through looking for seats in the small area.

The interior were furnished in old school items with an eclectic mix of bright colours and Peranakan patterns and prints. Some includes childhood favourites like the Khong Guan little biscuits with sweet star-shaped coating and Nyonya porcelain wares. While the price to the portion of food serving did not whet my appetite, I do think this newly renovated place is breathing life once again to the once quiet underground passageway towards the Orchard Road train station.

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Food Hunter

Krispy Kreme

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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!

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Original Glazed Doughnut

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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?

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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…

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Everything Else, I am the baker boy

Bake Sale #1 Summary

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I must thank all of you who made this bake sale so successful! 1000 Thank Yous!

For those of you who were wondering what was the purpose of this sale, it was to raise funds for my India mission trip. Although the amount made wasn’t exactly big, I had a glimpse of what it meant to bake commercially and in copious amounts.  I thank you all for giving me this experience! I look forward to developing more recipes and baking more food for you fellas.

Speaking of bake sales, there is a charity bake sale coming up soon! Any aspiring amatuer bakers interested?

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Time to start developing recipes for this.

And speaking of bake offs, I am a passionate fan of The Great British Bake Off and for those of you who have never seen the show, you really ought to catch season 4 off Youtube while it’s still up there! Enjoy!

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bake sale #1

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Here we have it!

6 different variations // $5 per MINI-LOAF // SELF-collection

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Variations :

  1. Pecan
  2. Rum
  3. Nutella
  4. Peanut Butter
  5. Dark Chocolate Chip
  6. Banana

If you wish to infuse any of the variations, that’s fine too! For e.g,

  1. Rum-Infused D.Choco
  2. Peanut Butter & Nutella
  3. Rum & Pecan


Note: A maximum of 18 loaves will be baked to ensure that quality is not compromised. Sale will end 12 OCT!

To order, email me at amonwong91@gmail.com

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Hummingbird Cake recipe

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It is customary for me to do something special for Abby’s birthday yearly. So this year, instead of the usual doorstep surprises and room hijacking, I decided to bake something out of the ordinary for her. The Hummingbird Cake caught my attention after I first tasted the one from Cake Spade. The description of the cake that their website provides also intrigued me, “moist and flavourful, the hummingbird cake….is mostly sweetened with fruits (pineapple, bananas, coconut), you can eat more of it with less guilt! And rumour has it, this cake got it’s name because every bite makes you hum with delight!

A healthy cake. THAT I must try to bake.

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INGREDIENTS :

CAKE

420g (3 cups) all purpose flour
1 tsp baking soda
1/2 tsp salt
200g (1 cup) white sugar
200g (1 cup) light brown sugar
1 tsp cinnamon
3 eggs, lightly beaten
250 (1 cup) vegetable oil
2 teaspoons vanilla extract
227g (8 oz. can) of crushed fresh pineapple, liquid included
474g (2 cups) chopped ripe bananas
110g (1 cups) pecans, chopped and toasted

FROSTING
15 g of desiccated coconut
190 g of cream cheese
55.5 g of unsalted butter
390 g of icing sugar
1 orange zest

RECIPE : 
PREHEAT oven to 180 c and grease and flour 9-inch cake pans

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PREPARE toasted pecans. ( Chop pecans in small pieces and bake for 10 minutes at 170c. Cool it. )

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WHISK together flour, soda, salt, sugar and cinnamon in a large bowl.

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ADD lightly beaten eggs, oil and vanilla to the dry ingredients and stir until combined.
ADD crushed pineapple and bananas, and stir until combined.
STIR in 1 cup of chopped toasted pecans.

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DIVIDE batter evenly into 3 and bake in order for 25 minutes.

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REMOVE and let cool.

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BEAT creamcheese and butter
ADD icing sugar and BEAT till smooth and fluffy

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ASSEMBLE cake  

To assemble: Gently level cakes using a large serrated knife to remove any mounded tops. Place first layer cut side down and spread frosting & desiccated coconut on top with an offset spatula. Continue with the remaining two layers and then frost the sides. Store in fridge.

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The initial comments I received on its taste is that the banana featured too strongly amongst all the other flavours. The recipe probably needs some tweaking here and there, considering this is my first time doing this.  It’s mainly adapted from Bakerella and DodgyDumpling.

However I am still pretty proud of my creation! Now, what cake should I embark upon next?

SORTED’s Chocolate Cake?

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Herbed Breadcrumb Chicken Wings recipe

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If you are looking for a quick fix and you happen to have chicken wings at home, why not try this simple recipe? Guaranteed to impress your girlfriends, in-laws and siblings.
INGREDIENTS :

8 chicken mid-joint wings
1 egg
1 tbsp of water
1/3 cup of bread crumbs
1 tsp of basil leaves
1 tsp of italian herbs
1 tsp of coarse black pepper
1/2 tsp of salt

RECIPE : 

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COMBINE bread crumbs, basil leaves, italian herbs, coarse black pepper and salt in bowl
COVER with cling wrap
SHAKE well
BEAT egg and ADD water to another bowl
DUNK chicken wings in egg batter
COAT both sides with breadcrumbs and herb mixture

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GREASE pan with vegetable oil
BAKE in oven at 220c for 30 minutes, turning once

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SERVE HOT.

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Beer Bread recipe

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I always wanted to try this bread recipe but the taste isn’t as great as I imagined it to be. Maybe I am doing something wrong. Maybe I should just stick to my hard liquor instead. Bourbon Vanilla Mini Loafs anyone?

Well I just thought I should post it up for any beer enthusiasts out there.

INGREDIENTS :
3 cups all-purpose flour
1 tbsp baking powder
1 ½ tsp salt
4 tbsp sugar
1 can of beer (330 ml, any beer)
3 tbsp of melted butter

RECIPE : 

PREHEAT oven to 190c
GREASE loaf tin with margarine/butter paper

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COMBINE flour, baking powder, salt and sugar.

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SIFT well with fork

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POUR in beer to form stiff batter but don’t over-mix
POUR into loaf tin
POUR melted butter across top of mixture

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BAKE for 40 minutes

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SERVE
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If anyone has any suggestions on how to make this better, hit me up in the comment box below!

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