Had a day off...to run errands...GM was grumbling...he said for his next birthday..I am not allowed to be on leave with him...ha he doesn't know that I won't be working on his next birthday cause it would be CNY! Hee!
We went to this restaurant at Parco Millenia. Their sashimi is so fresh it melts in your mouth! Yummy!
http://www.tomisushi.asia/#point_02
My nigiri umi set - $20
Finally had the chance to go to Peony Jade, have heard a number of reviews about them...their tim sum is nice...and it is freshly made when we order, hence the food takes some time to be ready. Only have picture of their cute tim sum - this is dinosaur.
Today, we had fluffy pancakes again. The receipe?
1. 1 cup or 180g fluor
2. 2 teaspoon baking powder
3. 1 pinch bicarbonate soda
4. 1 pinch of salt
5. 2 tablespoon sugar
6. 1 egg beaten
7. 1 cup or 200ml milk (fresh with some vanilla flavour)
8. 1 tablespoon oil (olive oil preferred)
Directions:
1. Mix ingredients 1-5 in a bowl, make a well
2. Add egg, milk, oil
3. Mix / whisk batter until there are no lumps
4. Leave to stand for 30min or until bubbles form
5. Fry in non-stick pan (without oil)
6. Pour in huge tablespoon of batter into the pan and leave til bubbles burst & form tiny holes.
7. Flip over and brown other side
8. Serve with dollop of butter or maple syrup
Can't remember the website I copied this receipe from, but once I find it, I would update the post.
Don't know why I like tau suan so much...but the catch is...I can only bear to eat it with you char kway...once the you char kway runs out...the tau suan is not appertising anymore...so perhaps, I should say that I like you char kway dipped in tau suan. Hee.
Anyway, I have bought the spilt beans for some time, but didn't make you char kway cause I didn't know where to get you char kway, today, GM showed me the you char kway store in the hawker centre opposite our place, so I am now currently waiting for the spilt mung beans to cook.
Receipe (from http://www.noobcook.com/tau-suan-split-green-bean-soup/)as follow:
Ingredients
(Makes 4 rice bowls)
150g split green (mung) bean
2 pandan leaves, washed and tied to a knot
50g rock sugar
500ml water
1 “you tiao” (fried dough fritters/”you char kway“), sliced
Thickener:
40g sweet potato flour (or water chestnut flour), mixed with 125ml (1/2 cup) water
Directions
1. Soak the beans in water for 1 hour, drained and rinse again with water. Drain again.
2. Steam the beans for about 30 minutes, or until they are soft.
3. In a pot, add water, pandan leaves and sugar. Bring to the boil, reduce heat, and add in the steamed beans.
4. Before using the thickener, stir the solution again to make sure it is even. Stir in the thickener slowly until mixture thickens (you do not need to add all … stop adding once it becomes the thickness that you like. I used only 3/4 of the amount).
5. Ladle into serving bowls and top with you tiao. Serve hot or warm.
See also the version from makasutra below:
Well, I didn't know that potato starch has to be used, so didn't get it, will try using corn starch instead. Hope it turns out alright.