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.

Advertisements
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

Thai Smile Cafe @ Lorong Telok

IMG02458-20131018-2013

I first visited this coffee shop style Thai eatery after work. It was late and my colleague and I had not had dinner. She suggested Thai Smile Cafe, one of her favourite post clubbing food haunts open late into the night. Perfect for supper or a late dinner. She recommended the Tom Kha Gai (Chicken Galangal Soup). I tried it and have never looked back since.

A few weeks later, I was back for my second visit. I needed to satisfy that Tom Kha Gai craving and try more of their dishes! Thai Smile serves up a variety of Thai food and Thai-Chinese food. It is popular with the expatriate crowd but don’t let that put you off! Contrary to expectation, the Thai food is pretty authentic and, better yet, affordable.

 

 

IMG02457-20131018-2013Yam Woon Sen (Thai Glass Noodle Salad)

The salad was refreshing and delightfully spicy! The mix of lime juice, lemongrass, fish sauce, chillies and herbs created a light and piquant salad. It was tangy, savoury, spicy and sweet all at once. The glass noodles were smooth; the crunchy shredded carrot and sliced onions and fresh squid and shrimp thrown into the mix added a good contrast in textures. A beautiful salad I enjoyed down to the last noodle!IMG02459-20131018-2014Basil Chicken with rice

The Basil Chicken was decent but not spectacular. The seasoning could have been more flavourful and the minced chicken was a tad dry and lacking a strong basil taste. However, this would do good for those who do not quite like the strong taste of  basil!IMG02460-20131018-2014Tom Kha Gai (Chicken Galangal Soup)

And finally, the Tom Kha Gai! This is a spicy soup thickened with coconut cream and is a rich, sinful delight to indulge in with a bowl of rice. The chicken chunks were tender and there was little else inside the soup, letting its flavours shine through. The bad cousin of tom yam soup, the Tom Kha Gai is one unhealthy option and sharing the calories always helps.

Thai Smile Cafe is a great place for Thai food when a late night craving hits and is good enough to satisfy huge Thai food lovers. I would definitely recommend this place if you happen to be having some drinks in the Circular Road/Clake Quay area this public holiday. Happy deepavali to all our hindu readers! (:

Standard
Food Hunter

NamNam Noodle Bar @ Wheelock Place

namnam2

On days when I get a craving for something hot and soupy, I often find myself hankering after a steaming hot bowl of pho. The herbal, meaty broth and flat rice noodles are soothing, homey and not to mention, pretty healthy as well. Authentic Vietnamese food can be a little tricky to find in Singapore, and although NamNam Noodle Bar is opened by the Les Amis group, it serves up a good version of the classic Vietnamese dish.

Sam and I headed down to the Wheelock Place outlet for lunch on a weekday and were pleased to find that they were offering a set lunch consisting of a choice of Chicken or Sliced Beef Steak Pho, a side of Vietnamese Spring Rolls and a choice of a Vietnamese Iced Coffee or Iced Lotus Tea. Naturally, we both picked the beef and iced coffee.

namnam1

Vietnamese Spring Rolls | Fresh Southern rolls with sweet shrimps, egg and fresh herbs

It could be a matter of personal taste, but I felt that the spring rolls were abit too bland for my liking. The dipping sauce did help to give it a sweet-savoury flavour packed with shallots and garlic – and the sauce eventually did make this a very likable dish- but the spring rolls alone were clean tasting and seemed like it could do with abit of seasoning. Despite that, I must point out that the shrimp was fresh and the amount of fresh herbs, egg and vermicelli wrapped inside made a good combination of natural flavours and textures, making it a great dish for the health conscious.

namnam3

Pho Beef Steak Slices

The noodles were a joy to eat: smooth, slippery and light, cooked to perfection. They carried the flavour of the broth well, unlike how noodles sometimes don’t soak up the flavours of the soup they swim in. There was a good amount of noodles and a surprisingly large number of beef slices. We had thought that they might stinge on the meat but were proven otherwise. The meat was done medium well, with the centres still a rosy shade of pink. Thinly sliced and tender, we enjoyed every bit of it. The herbal, lightly salted soup was satisfying and light. For those who prefer their soup with a bit more punch, sauces such as fish sauce, hoi sin sauce, chilli sauce and soy sauce are available. Just add them straight to your noodles and slurp up every last bit.

namnam4Assorted sauces

It was a great deal, considering the central location and the fact that the meal filled us up very nicely. When asked about her opinion of NamNam, my Vietnamese friend put it across best. ‘Authentic or not, if it’s good, it’s good. Who cares.’ Well said!

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
Cooking With Dad

Cooking With Dad : Chicken Puff Pie recipe

Processed with VSCOcam with f2 preset

Normally when I end up cooking with my dad, we tend to have no recipes. My dad’s style of cooking is mainly instinctive so pretty much everything new he cooks is based on his experience and experimentation. Likewise, I do the same. We got it from my granddad. He figured out how to prepare roti prata and fish curry simply by tasting it. He would even come up with his own versions of japanese seaweed chicken (yes the ones you spend $0.30 on in school) after he saw how much my brother and I loved toasting them as sides for lunch.

And so this post is just me preparing chicken puff pie with my dad. Just plain o’ pictures and a tribute to family. Dad did the chicken filling. I did the pastry. Tag-team.

I used two basic pastry recipes for the pie. One for the base and rough puff pastry for the top.

INGREDIENTS : 
(for rough puff pastry)
150 g of plain flour
150 g of butter
pinch of salt
splash of water* (i normally just use just about 20 ml of water?)

(for tart base)
160 g of plain flour
90 g of butter
pinch of salt
2 tbsp of water*

*you normally want just enough water to get it into a dough

RECIPE : 
MIX everything in a food processor
BAKE for 200C for 15 mins for tart shell and 25 mins for puff pastry
USE eggwash for puff pastry’s top.

2013-10-15 11.28.09

2013-10-15 11.28.04

2013-10-15 11.37.35

2013-10-15 11.55.55

Processed with VSCOcam with f2 preset

It’s great to cook together with your friends and family so please do. There are more tag-team/collab recipes coming up so stay tuned!

Standard