Saturday, October 25, 2014

Fat-tastic Wagyu Donburi (Beef Bowl) at the Fat Cow!

Fat-tastic. Because the food was fantastic, and the restaurant is named Fat Cow, get it? OK, I suck at coming up with puns, so let's talk about the food instead!

The restaurant's very Japanese-inspired main dining area has 17 counter-style seats surrounding the mini kitchen area where (i) All the meat is grilled, and (ii) All the sushi, sashimi and chirashi rice bowls are prepared. Steak and sushi seems like a rather odd combination; We'll find out if that combination works another day though as today we're here for the beef.

Wagyu Donburi Beef Bowl at the Fat Cow

Fat Cow is first and foremost a steakhouse - serving up a choice of Aussie/US Angus and Wagyu cuts alongside A3-A5 Japanese Black Cattle steaks from several different prefectures. Dinner prices are expectedly pricey with 300gm portions running up to well over $300 after service charge and taxes. But for the less well-heeled among us (i.e., yours truly), their set lunches are around the $30-$50 range and represent much better value!

Each set lunch comes with an appetizer trio of salad (greens were fresh but the dressing was excessively sweet), miso soup (nothing too special) and scallop, crabmeat and prawn chawanmushi (served somewhat warm/lukewarm instead of piping hot like most other places).

Wagyu Donburi Beef Bowl at the Fat Cow

There are other choices ranging from chirashi (raw seafood over rice), curry, grilled miso cod and pork loin tonkatsu on the menu but we're only interested in the beef, starting off with The Fat Cow Wagyu Donburi ($39). This comes with a perfectly cooked onsen tamago and grilled-over-Japanese-binchotan-charcoal Wagyu strips over rice. The strips are delicious, with a wonderful aroma that characteristic taste of meat grilled over a hot charcoal fire. Of course they don't have that same melt-in-your-mouth, buttery goodness as A5 Kobe or other premium Japanese Wagyus; but at this price range it really is pretty damn good.

Wagyu Donburi Beef Bowl at the Fat Cow

The Fat-Foa Gura Don ($43) is next up: This rice bowl is topped with glazed, teppan (hot plate) wagyu beef with chunks of foie gras. Foie gras and beef, two ingredients that go oh-so-awesomely well together. Compared to the donburi you lose out on the chargrilled flavour but gain the creamy, buttery, fatty goodness of foie gras. Both are equally good, so order one of each and share :)

Wagyu Donburi Beef Bowl at the Fat Cow

A scoop of ice cream rounds out the set lunch - today was honeycomb vanilla ice cream which was decent but not spectacular.

Wagyu Donburi Beef Bowl at the Fat Cow

So there you have it - gorgeous rice bowls for lunch at a top steakhouse at a relatively affordable price point. There are one or two petty niggles: the rice-to-meat ratio is skewed a little too heavily to the rice side, and hot green tea costs $5/person, but all things considered we'd highly recommended a visit if you're in the area.

Fat Cow is at Camden Medical Centre, about 1 km walk (or bus) from Ion Orchard. Reservations recommended. Non-halal.

Wednesday, October 22, 2014

Pomegranate Bundt Velvet Cake Recipe

Halloween is in a few days time. Just remembered some childhood scary nightmare where in a pool of blood with tons of eyes looking out for help!

Loading this picture to facebook and share with some of my friends on my creation and I have a mix votes of scary vs porn. Oh My! What do you think? Drop a comment before you tell me how you feel.

Also, one question we need help here!!! Anyone knows what kinda brand/country we can grab to get soft seed pomegranate?


Pink Velvet Recipe

Pre Mixed Dry Ingredients
180g Top Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Fine Salt
1 teaspoon Baking Powder

For convenience, Place a plastic bag on your weighing machine to weigh the flour. Follow by adding all the other ingredients, twist the plastic bag to leaving a little air inside and give it a nice shake until it is evenly distributed.

Other Ingredients
58g Salted Butter
150g Fine Sugar
2 Eggs
170ml Buttermilk
1 teaspoon White Vinegar
1 teaspoon Vanilla Extract
0.5 teaspoon Red Food Colouring

Step 1 Line cupcake paper in cupcake moulds.
Step 2 Pre-heat oven at 180°C.
Step 3 Mix Buttermilk, Vanilla Extract and Red Food Colouring in a cup and mix until the colouring is disolved. Set aside.
Step 4 Cream the Salted Butter and Fine Sugar until all the Sugar dissolve.
Step 5 Add in one Egg at a time and mix well.
Step 6 Add in the Buttermilk mixture and mix well.
Step 7 Add White Vinegar and continue mixing.
Step 8 From here on, slowly fold in the Pre Mixed Dry Ingredients (splitting it to 3 parts) by hands. Beware not to overmix.
Step 9 Pour the batter in the Bundt Pan.
Step 10 Bake for approx 30mins to 40mins or when you insert the cake tester, when it come out clean then the cake is done.
Step 11 Leave it to cool in the tray for 15mins before removing to fully cool on a wire rack.


Covered with Whipped Fresh Cream Frosting Recipe & Tips. For recipe Click here!



Decorations
3 cups of Pomegranate
18 to 20 pairs of Homemade Chocolate Eyes
Cover the Pomegranate and look how pretty it is! Apologize It's my 1st time froasting whipped cream was told to put at least 1cm thick in between so it'll look much more prettier.


We love this recipe. It's a keeper.

HAVE FUN & ENJOY!!!!!!

Some tips from us after our 1st attempt:
- If possible find Soft Seed Pomegranate as it gets pretty annoying if the seends are hard and big.
- Volcano Top: Generally, the smaller the cake the higher the temp but shorter time, vice versa, the bigger the cake the lower the temp but longer time. How much longer or shorter depends on individual oven. If the big ones is baked after the small ones, the oven might be hotter than 180 degrees by the time the big ones were sent in.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Whipped Fresh Cream Frosting Recipe & Tips


Ingredients
300ml of Thickened Cream
1 tablespoon Icing Sugar (sifted)
1 teaspoon of Vanilla Extract
Stabalizer (0.5 teaspoon + 1 tablespoon Water)

Put all the ingredients in a chilled mixing bowl. Beat slowly at first until it starts to thicken then it can be raised.


Stages of cream as it is getting whipped.
1. Chantilly Cream - Barely thick and leaves trails in the cream but does not hold.

2. Soft Peak - The cream falls over when it's picked up by the whisk.

3. Stiff Peak - The cream can withstand piping and is the kind of texture to be use for froasting.

4. Over-Whipped - Butter forms and curdled.

Tips:
- If you have slightly over whipped, simply pour more 1/4 the amount you started with, reduce the speed to low to incorporate it and then increase speed to continue beating.
- If you overwhipped your cream, continue whipping until it all turn to butter and you can use it for other bakes.


Recipes that is topped with this Frosting:
Pomegranate Bundt Velvet Cake Coming Soon


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Sunday, October 19, 2014

Chocolate Chips with Cashew Nuts Cookies Recipe


Ingredients:
1 Egg
1.5 teaspoons of Coffee Emulco or Vanilla Essense
250g Salted Butter
200g Brown Sugar
0.5 teaspoon of Salt
100g Nestum or Ground Almond
290g All Purpose Flour
10g Baking Powder
10g Baking Soda
240g Chocolate Chips
1 cup of chopped Cashew Nuts


Step By Step
1. Beat Egg with Coffee Emulco or Vanilla Essence in a small bowl and set aside.
2. Sift All Purpose Flour, Baking Powder, Baking Soda and set aside.
3. In a mixing bowl, beat Salted Butter, Brown Sugar & Salt until all the crystal melt and combine.
4. Pour in the beaten Egg mixture and mix well.
5. Pour in the Sifted Flour mixture and fold till well combine.
6. Pour in Nestum or Ground Almond and fold till well combine.
7. Pour in Chocolate Chips, Cashew Nuts and fold till evenly distributed.
8. Place in the fridge to chill for minimum 2 hours to let the flavor infuse.
9. Preheat the oven to 180°C.
10. Roughly roll the cookie dough and place on the baking sheet.
11. Place in the oven to bake until golden brown.
12. Cool completely before serving.

Full recipe:
0.5 teaspoon of cookie dough yields approx 160pcs. Bake for about 8 minutes.
1 teaspoon of cookie dough yields approx 80pcs. Bake for about 16 minutes.
1 tablespoon of cookie dough yields approx 50pcs. Bake for about 22 minutes.

Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge.
- Leave it on the counter top to bring it back to room tempreture before baking.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 days.
- If you're using a mixer, remember to do remove and manually fold in the Chocolate Chips and Cashew Nuts.
- Remember space it slightly apart to let the cookie have space to brown evenly.
- To allow the flavour and fragrance to develop further, store cookies in an airtight container overnight before serving.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~