Sunday, August 30, 2015

Hanare's Superb Bara Chirashi in Tanjong Pagar!

The Japanese Bara-Chirashi is a really interesting dish for us, for the main reason that it's essentially a dish made from scraps. Unlike Chirashi, which is made of properly sliced raw fish (think sashimi) and other seafood, bara-chirashi is raw fish in chunks and cubes. Essentially a Japanese restaurant orders slabs of assorted raw fish, slices them nicely for Nigiri Sushi, Sashimi and Chirashi ... and then chops up the leftovers to serve up over vinegared rice.

Leftovers or not, a well balanced, well seasoned bara chirashi is delicious.

In Singapore, Hanare Cafe over at Tanjong Pagar road serves up one of the better bowls around town. This cafe specializes in bara-chirashi: $17.60 nett for the basic bowl, which comes inclusive of free flow of side dishes, tea, and miso soup.

Hanare Tanjong Pagar Bara Chirashi

The side dishes change from day to day -- you might get some edamame and assorted seaweed some days, or a lotus root stew and salad on others.

Hanare Tanjong Pagar Bara Chirashi

The base bara-chirashi on its own is delicious: with a generous serving of chunky, seasoned, wasabi'ed salmon, tuna, scallop, octopus, ikura and avocado on perfectly vinegared rice. It's awesome comfort food. If you're in a mood to splurge, you can order the rainbow bara chirashi ($25.00 nett for better raw ingredients), and/or some add-ons like Negitoro, Baby Squid, Sweet Prawn, Hokkaido Scallop (for $7 each), or Uni (sea urchin, $9.50).

The cafe's decor is very basic, and it's order at the counter, so don't go in expecting Michelin-starred table service.

Hanare Japanese Cafe is at 99 Tanjong Pagar Road, Singapore 088520. Non-halal.

Saturday, August 29, 2015

Rice Krispies Bar Recipe (different varieties ideas)

Testing out homemade bars! Been purchasing dozens of commercial breakfast bars. These turned out awesome we love it alot. Treated it as a light healthy nice snack!


Base Ingredients
Ingredients
40g Salted Butter
25pcs Large Marshmallows
250g Rice Krispies

  1. Melt Butter in a pan.
  2. Add Marshmallows to melted butter stir and let it melt.
  3. Remove from fire and add Rice Krispies and stir until well coated.
  4. Add in your preference of additional ingredients (different varieties ideas below).
  5. Press into a greased pan
  6. Refrigerate and cut into squares.
  7. Wrap them in foil or waxed paper and store in air tight container.

Some Extra Tips Below:
- If you prefer sweeter bars, use 40pcs of Large Marshmallows.

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Below is my creations hopefully it'll inspire you. You may prepare these Rice Krispies Bars and make all kinds varieties as below. Hope you all will love this recipe.

Cranberries, Pumpkin Seeds, Melon Seeds Chocolate Rice Krispies bar
Add Ingredients
30g Cranberries
30g Mini Chocolate Chips
20g Pumpkin Seeds
20g Melon Seeds



Click here for our blog page Breakfast & Snacks Ideas for more recipes. Hope you will be inspired~

Sunday, July 26, 2015

Experimental Global Cuisine at the Tippling Club - 8th Best Restaurant in Singapore.

To the darling and I, food should be fun above all else. We sometimes do feel that fine dining can be a bit too stifling, a bit pretentious. So we love coming across restaurants like the Tippling Club which doesn't take itself too seriously, and yet serves up food good enough to get the 8th best restaurant in Singapore spot on the Acqua Panna / San Pellegrino list.

Located right smack on Tanjong Pagar road, the open-kitchen restaurant with its adjoining bar is hip and trendy - none of the stuffy, starched napkins and thrice-ironed tablecloths you'd normally expect from fine dining establishments. That's totally fine with us, though; Gives us the chance to just enjoy the food without worrying about which fork to use next or whether we inadvertently commit any dining faux pas.

The Tippling Club Singapore

As is pretty much the norm, dinner prices are out of the reach of our limited dining budget, so we pay a visit during lunchtime for the much cheaper $43 (two-courses) or $58 (three-courses) set lunch. Not mentioned on the menu are a couple of "complimentary" amuse-bouche type snacks, starting with Chef's rendition of the Singapore Curry: Puffed rice (like unflavoured rice krispies) on a light, fluffy, airy curry paste. It's an interesting, yet altogether unfamiliar taste & texture combination.

The Tippling Club Singapore Singapore Curry

Second snack: Smoked and charred peppers with a soy wasabi dip. The black char is, of course, an illusion -- these slices of capsicum aren't actually burnt black. Rather it's in a very light, crispy batter (not unlike a good tempura), blackened perhaps by charcoal or some other food colouring. We liked this quite a bit, but the uneven sprinkling of salt combined with the very salty soy/miso-flavoured dip meant some nibbles were a lot saltier than others.

The Tippling Club Singapore Charcoal Roast Peppers

Before the actual food comes, we're given a palate-cleansing tomato, basil and olive oil ... concoction (for lack of a better word). It's cold, tangy, and very refreshing.

The Tippling Club Singapore Basil Olive Oil

On to the (main) food, then! The first appetizer is the Wagyu Beef Tartare with hazelnuts, mustard paper, truffled egg yolk and a crispy bread that's reminiscent of 油条 (you tiao, dough fritters). While we loved the plating, the presentation and the flavours, we thought that the egg yolk muddied the texture a little bit. In hindsight we might have eaten the beef with just the brioche and ignored the yolk.

The Tippling Club Singapore Beef Tartare

The Pan Seared Foie Gras is a $15 supplement, which we gladly paid because we almost always order foie gras if we see it on the menu. In this rendition the sweetness comes from peach puree (delicious, perfectly balanced with the fat from the liver) and slices of white peach (disappointingly mushy ... but then again we haven't been able to get a single nice, firm, sweet peach in this country up until now).

The Tippling Club Singapore Foie Gras

On the recommendation of the (particularly aloof) waiter, I order the Slow Roasted Mangalica Pork Collar with chanterelles and milk skin. Another imperfect dish: flavours were good, and I thought the milk skin was interesting, but the pork itself was so dry in some parts that I had to lather it liberally with the gravy to compensate.

The Tippling Club Singapore Mangalica Pork Collar

The inconsistency carries over to the Tarragon & Prawn Risotto. The balance of flavours, and the chunky prawns, crispy shrimp and prawn paper were absolutely spot on, but I was disappointed that the rice itself was a tad bit undercooked. It strikes me as a strangely rookie mistake to serve risotto whose rice grains are still a little hard / powdery in the center.

The Tippling Club Singapore Prawn Risotto

Anyways, all is forgiven with the desserts! The Cherry Ripe Souffle comes with a cherry-flavoured chocolate souffle - delicious fluffy cherry-chocolate mousse, and a eye-wateringly sour mini cherry sorbet magnum. I adore sour things so I totally loved it, but if you're not so big a fan then this might not be the best choice of dessert.

The Tippling Club Singapore Cherry Ripe Souffle

Pear Tart 2015 is a delightful play on the senses. You get two slices of (real) pear, and a mock pear sitting on a bed of crushed puff pastry. Well maybe it can't even really be called a mock pear. It's a mound of caramel ice cream / gelee encased by green gel made to look like a pear. We like this a lot - it's playful, it's delightful, but most importantly still tastes delicious.

The Tippling Club Singapore Pear Tart

The meal ends with assorted petit fours - the most notable of which was a rectangle of sweet tofu. Which totally worked and was totally delicious!

The Tippling Club Singapore Petit Fours

Overall, we come away with mixed feelings. While some of the dishes were very imaginative, and the food was overall very good, we were a bit let down by the few shortcomings here and there. Whether it's dry pork, crappy peach or undercooked rice, we felt these were mistakes that a restaurant of this calibre simply shouldn't be making.

Perhaps we could chalk it up to just a 'bad day in the office' for whichever chef cooked up our food?

The Tippling Club is on 38 Tanjong Pagar Road and is open for lunch and dinner on weekdays, and dinner only on Saturday. Reservations recommended. Non-halal.

Thursday, July 16, 2015

Foochew Chinese Red Wine Chicken with Mee Sua (红糟酒面线) Recipe


Serving for 2

Ingredients
2 tablespoons of Sesame Oil
50g of sliced Old Ginger
300g Chicken
500ml of Foochew Red Glutinous Rice Wine 红糟酒
1 tablespoons of Foochew Red Glutinous Rice Wine 红糟酒 Residual (Optional)
500ml of Water
50g of sliced Shiitake Mushrooms
50g of sliced Black Fungus

  1. Heat pan on medium high heat and fry Old Ginger until fragrant.
  2. Place the Chicken and top with Foochew Red Glutinous Rice Wine 红糟酒 Residual.Pan dry until fragrant, then add in Water, Foochew Red Glutinous Rice Wine 红糟酒 and mix well.
  3. Cover & bring it to a boil then simmer for 40mins.
  4. Add in the Shiitake Mushrooms & Black Fungus, continue simmering for 5mins.
  5. Serve hot with Mee Sua.


Recipe of homemade Foochew Red Glutinous Rice Wine 红糟酒

Recipe of Dry Foochew Chinese Red Wine Chicken Recipe

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