Friday, February 15, 2013

Sublime Steak at Morton's The Steakhouse, Singapore

Despite being a huge steak lover, I've never actually dined at any of the "top" steakhouses in Singapore. So for this year's Valentine's Day the darling and I finally got round to making some calls and placing a reservation at Morton's The Steakhouse. Partially because it was the only place not doing an overpriced V-Day menu!

The decor is classic American steakhouse - with heavy chairs, low light levels and wood panelling everywhere. Service is above average; our waitress was cheerful and courteous if not particularly friendly. After taking our orders we're presented with one of Morton's signatures - their onion loaf. It's delicious and fluffy on the inside with a nice crust, and comes with some pretty delicious butter. We didn't finish the loaf, though; didn't want to stuff our stomachs and have no room for the main courses and dessert :)

Morton's Onion Loaf

We start off with the Jumbo Lump Crab Cake with Mustard Mayonnaise (SGD40). This is a crab lovers dream - consisting of huge lumps of crab meat packed together and lightly fried. It's like eating an entire crab without the hassle of breaking shells and digging claws for meat.

Morton's Jumbo Crab Cake

For mains, we make a huge mental maths error and order two huge steaks - the first of which being the Center Cut Prime Rib Eye (SGD99.50 for 16oz / 454gm), medium rare of course. Morton's serves wet aged USDA Prime meat, and cooks it in an almost-1000deg Celcius broiler. This results in a simply sublime steak - with a "crispy" (for lack of a better word), seared/charred crust enveloping a juicy, delicious interior. No sauces needed, just some freshly ground black pepper and it's steak heaven!

Morton's Rib Eye Steak, Medium Rare

The Signature Cut New York Strip (SGD120 for 14oz / 397gm) is a leaner cut of beef with a typically stronger flavour. I've always been a big rib eye fan, but have lately been digging the extra flavour and texture of the NY Strip. This steak wasn't as perfectly cooked, though - there was a small part at the end which was excessively charred and gave a strong burnt taste (as if chewing on charcoal). Definite minus points there.

Morton's New York Strip Steak, Medium Rare

We accompany the steaks with Sauteed Spinach & Button Mushrooms (SGD22) which are well cooked but aren't particularly special.

Morton's Spinach and Button Mushrooms

Despite over 800gm of steak between the both of us, we still have room for Morton's Legendary Hot Chocolate Cake (SGD30). Do note that there's a 20-plus minute waiting time for this cake, so do remember to order it earlier if your waiter/waitress (like ours) neglects to inform. The cake's hot, melted chocolate centre goes wonderfully with the scoop of ice cream - a definite must try!

Morton's Legendary Chocolate Lava Cake

We finish our dinner extremely satisfied. Other than the one mouthful of burnt steak, the rest of the meal was exemplary. At close to SGD200 per person without wine, it isn't exactly cheap though. If you're not a particularly big eater it would probably be good to share a steak to bring down the price a little (and to avoid that "too much of a good thing" feeling).

Morton's The Steakhouse is located on the 4th floor of the Mandarin Oriental hotel, Singapore, and is open for Dinner (only) seven days a week. Reservations recommended! +65 6339 3740, and you can check out their full menu here: Morton's Singapore Menu with Prices.

Tuesday, February 5, 2013

Baking Exploration ::: Cornflakes Cookies / Cereal Cookies

Despite of my work and wedding planning.....

Here I go! Another new batch of Cookies for this festive season! However, believe this recipe is suitable for all occasions.

My mom bought me 1 kg of Cornflakes! What should I do to them other then baking cookies for dear's & my family reunion gathering coming up this Saturday? Our very last CNY apart, as we will be celebrating everything together after March!

2-3 cups of coarsely crushed Cornflakes or any Cereal (depends how much you're rolling on the dough)
**Tips: Purchse the thick Cornflakes not the thin one as it does not work!)
200g Salted Butter
150g Fine Sugar
2 eggs (lightly beaten)
1 teaspoon Vanilla Essence
300g All Purpose Flour
30g Corn Flour or Corn Starch
Mini Papercups

Step By Step
Spend some time by crushing the cornflakes.
**Tips: Place some of the cornflakes into a bowl and use a flat bottom cup to crush it. Then pour it into a sieve to remove all the powder crumbs. Place the coarsely crush cornflakes in to a separate bowl / tupperware.

Beat the butter and sugar till it's well mixed where is it pale and creamy.

Add in vanilla essence and continue mixing until it's combined.

Stir in the lightly beaten eggs.

Slowly pour in the flour and fold in the flour mixture including the corn flour. The mixture must not stick to the mixing bowl.

Pre-heat the oven at 180°C.

Arrange mini paper cups on to your trays.

Using a teaspoon, scoop out about 1 teaspoon of the cookie dough and gently roll it into the coarsely crushed cornflakes.
**Tips: Rolling is a little slow. Method I suggest is to scoop some of he coarsely crushed cornflakes in a light plastic blow, place 2 to 3 teaspoon of dough apart then lightly toss it around! ^_^ 2 to 3 cookies are ready! splendid & quick method.

Place it on to the mini papercups and lightly press on to it.

Repeat until the tray is full!

Bake for 23mins or until golden brown.

Remove from tray and put on the cooling rack to cool for 30 to 40mins then place in an air tight bottle.

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