Egg mayonnaise and Gai krapow in wonton cups (Part 3)

How to make Gai Krapow?

Ingredients:
2 shallots, sliced
3 cloves of garlic, chopped finely
1 skinless chicken breast, minced (Chicken thigh will be preferred)
2 chilli padi, cut into halves
8 kaffir lime leaves
Fresh thai basil (If you have, i substituted with dried basil flakes)
Juice from 1 big lime (Not the normal small limes that you use)
1 sprig of parsley, roughly chopped

Seasonings:
2 tbsp fish sauce
2 tsp black soy sauce
Pepper

Instructions:
1. You may want to marinate your minced chicken in fish sauce, black soy sauce and white pepper for a few hours beforehand for better taste.

2. Heat up some oil in pan and add shallots. Fry till it browns slightly.

3. Add garlic and fry till garlic browns slightly.

4. Add in minced chicken and fry till almost cooked.

5. Add chilli, lime leaves and basil and fry till thoroughly cooked.

6. Next, add lime juice and seasoning and fry to mix it well.

7. Lastly, add in some parsley and just mix it around.

8. Serve it hot with steaming white rice.


I have comments that there's a nice tinge of lemon grass taste in this dish...but I didn't even put lemongrass in..hhaha.. It is likely to be due to the kaffir lime leaves.

Egg mayonnaise and Gai krapow in wonton cups (Part 2)

HOW TO MAKE EGG MAYONNAISE (Enough to fill 30+ wonton cups)


Check out how light and fluffy the egg mayonnaise is!

Ingredients:
5 hardboiled eggs
2 pinches of salt
Mayonnaise
Black pepper
White pepper
Juice of 1/2 a big lime (You can add more if you like the tangy taste)
6 crabsticks (Cut into small pieces - You can boil or pan fry it)

Instructions:
1. Remove egg shells and press down on the eggs with a fork to break up the eggs (As seen in 1st pic)
2. Add a pinch of salt while the egg is still warm.
3. Cool the eggs for awhile before adding 2 tablespoons of mayonnaise, black pepper, white pepper and the lime juice. (You may want to add these bit by bit and adjust according to your preference)
4. Mix well and add in the pieces of crabstick. Mix the egg and crabstick pieces.
5. Chill for an hour and you may serve it cold in the wonton cups or even in sandwiches.

Egg mayonnaise and Gai krapow in wonton cups (Part 1)

Thinking of what to bring for your potluck gatherings? Try making wonton cups! Its really easy to make, versatile and comes with an elegant presentation.

I made my 1st batch of wonton cups using the oven bake method as most ang moh websites did and I'm rather disappointed in the lack of wonton taste although it is definitely the healthier choice. (Some of my friends became my guinea pigs when I brought those wonton cups to Cheryl's house...Sorry :Þ )My 2nd batch of deep fried wonton cups were perfect as only deep frying brings out the wonton taste.


The egg and crabstick mayo was a hit among my friends and family and it goes really well with the cups. I'll post the recipe for my dearest friends as requested..

My version of the Thai Gai Krapow without the fresh basil (Minced chicken with basil) didn't go that well with the wonton cups although I was quite pleased with the refreshing taste of the lime leaves and dried basil in the dish. The downside was that the minced meat was rather tough as I used breast meat. Will try thigh meat next time. Anyway, Gai Krapow is perfect with some steaming white rice. Do try it next time =)

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First up, HOW TO MAKE WONTON CUPS?

1. If you like to lead a healthier lifestyle and don't mind compromising on the taste, you can bake your wonton skins in the oven. All you need is a muffin tray and oil to brush on your wontons. *Important: Brush off excess flour from wonton skins before baking*

2. Else, you can choose to make the deliciously cripsy wonton cups by deep frying them!



You can choose to use another ladle to press down on the wonton skin when frying to retain the shape. Otherwise, use a pair of chopsticks to hold the wonton down while repeating the actions of lowering and lifting the ladle with the wonton skin, in and out of the oil. This ensure that the wonton doesn't get burnt.

Take note that wontons cook super fast. Less than a minute.
Once the wontons is slightly brown, turn it over to cook the edges as in Picture 5 for 3-4 secs. Then remove it and place on kitchen towels to soak up excess oil.


See following post for Egg Mayonnaise recipe.

See next post for Gai Krapow recipe.

Kinara Restaurant @ Holland Village

My trip to Kinara restaurant was in October when we went there for a celebratory dinner for Char's birthday. Having eaten enough of the usual western, japanese and chinese food, we decided to go for North Indian cuisine. Luckily for us, Kinara was a really good choice of place, except for the fact that they did not have enough seats inside and we had to be seated outside (it was really hot at first!).

Although I didn't go inside the restaurant, the interior ambience seems rather nice. Most importantly, the waitress was patient enough to explain each dish to us. The downside was that it seemed rather hard to get the waiters' attention when we need something.

As for the food, I felt that it was quite satisfying and quite value for money. Without a doubt, I would definitely visit Kinara again.

Location:
24 Lorong Mambong
Holland Village

Telephone:
6467 4101

Operating Hours:
Mon-Thu: 11.30am - 2.30pm, 6pm - 10.30pm
Fri-Sun: 11.30am - 2.30pm, 6pm - 11pm

Some crispy heavily salted and spiced cracker (Should be poppadom if I'm not mistaken) that was served immediately when we were seated. This came with 2 types of dips which I didn't fancy much.

Our 3 different flavoured lassi drinks ($5.20), , which are basically yogurt drinks. My mango one was the best tasting among the 3. The blueberry or whatever berry one tasted like vitagen.

The Naan Basket ($14) consists of plain, butter, garlic and kashmiri flavoured naan. The most interesting one would be the kashmiri naan as it has dried cherries and nuts sprinkled all over the dough, which makes it sweet =)

We ordered 2 types of curry, lamb curry and I think chicken curry. Perfect with the naan.

My personal favourite -- Calamari. Wasn't expecting their calamari to look like this as I was visualising deep fried ones. Yet, I love the way they do this dish.


Another favourite of mine -- Tandoori chicken. It is moist and tender, unlike what I usually eat outside.

Okonomiyaki

One of my favourite Japanese food is Okonomiyaki, which is something like a Japanese pizza and is mainly made up of cabbage. You can add in whatever you like if you are making it on your own.

The "must have" ingredients for me are crab sticks and egg. Trust me, the egg really makes a difference to the taste!

So, in order to custom make my own okonomiyaki, I bought the okonomiyaki flour from Daiso (Somehow I only found it there), which wasn't the best of choice, but enough to satisfy my cravings. I also bought the okonomiyaki sauce, japanese mayonnaise and bonito flakes from the supermarket to complete the okonomiyaki.

Since I can't read the Japanese instructions at the back of the packet of flour, I had to estimate the amount of flour to use. (Which apparently was too much for a one person's share). Despite that, my first okonomiyaki was still quite successful and good tasting too! The trick is not to have too much flour mixture in your okonomiyaki.

Ingredients:
1/2 cup okonomiyaki flour
1/2 cup water
1 egg (Separate the yolk and white)
1 bowl of cabbage, chopped
2 crabsticks (1 halved and the other shredded)
Okonomiyaki sauce
Japanese mayonnaise
Bonito flakes

Instructions:
1. Take flour and mix with water to get a thick batter consistency.
2. Add egg white and mix well.
3. Next, add the cabbage and shredded crabsticks and mix well.
4. Brush some oil in your pan and make sure that it is hot before adding a huge heap of your cabbage mixture.
5. Using a flat spatula, shape the mixture into a round shape and ensure that the mixture is well distributed.
6. Make a dent at the top of the mixture and add the egg yolk in the middle.
7. Once the bottom of the mixture is nicely browned, turn the okonomiyaki over carefully with 2 spatulas. (The egg yolk will break at the bottom)
8. Brown the other side of the okonomiyaki and you may then serve it with the okonomiyaki sauce, Japanese mayonnaise and bonito flakes.


A step by step illustration of how you can dress up your okonomiyaki =)

Doesn't this just look sooo good?

My wedding blog is officially up!

Dearest friends,

My wedding blog is officially up but it is currently rather devoid of posts. The link can also be found under "My other links".

Do visit it some time later when Marky and I post more stuff on it. Thanks! =)

Basil Alcove

Ever had fine dining by the roadside? Here's a value-for-money fine dining place which has rave reviews by people who had been there before. Presenting Basil Alcove, which is tucked in a small shop space in Fortune Centre. Just imagine fine dining without the comfort of aircon and a lack of a nice ambience, yet the quality of the food is not compromised by the prices.

I've been there for X'mas dinner last year with Marky's friends and it was a pleasant experience. Just recently, I had dinner with my parents and Marky and last month, I brought my dearest womenz there to celebrate Mel's birthday. Here's some of the pics that I took when I went with the womenz.

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Address:

190 Middle Road

#01-07 Fortune Centre

Tel: 6336 1318

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Sauteed Shiitake Mushrooms with vinegar
Great tasting stuff we have here! The vinegar goes really well with the garlic infused mushrooms.

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Grilled chicken with mashed potatoes and spinach
My favourite!! Perfectly grilled chicken and the cream sauce wasn't too rich (I don't usually take cream stuff).

Bratwurst with sauerkraut
Don't really fancy this much.


















Prawn aglio with a touch of orange taste
Another of my favourite because of the generous serving of fresh succulent prawns. Spaghetti was done al dente too!












Strawberry shortcake? Can't really remember...
But it was decent and has a frozen berry layer at the top. Quite refreshing I would say.

Even my sotong was feeling full after the meal =)

Party Time Eclairs

I'm going to recommend the chocolate eclairs that this shop sells. Forget about the usual bad tasting eclairs that many shops sell. PARTY TIME's chocolate eclairs are best eaten cold and the chocolate filling will have the texture of ice-cream. YUM YUM! Perfect for parties and gatherings. You can visit their website for more products and prices.

Here's a pic of how the delicious eclair looks like before and after Marky takes a bite.

You can find them @

Blk 465, Crawford Lane

#01-18

Crawford Centre

Singapore 190465

(Behind ICA - Immigration and Custom Authority)

Cookies Galore

These are the cookies that I made with Wani during Hari Raya at her house. We made 3 different types of cookies till the wee hours of the morning and had to skip school as a result.

These cookies are oh so nice and crunchy too...However, our chocolate chip cookies didn't turned out well in the beginning as there wasn't enough flour (her expert neighbour told us) and we had to add some flour to every single cookie dough which we moulded.

On the whole, my favourite was the Minty cookies (not everyone likes mint) and the cocoa crunch. The latter was super easy to make and delicious too!

Here goes the recipes:



















Beware: Makes 4 dozen cookies (Recipe given by Shufang)

Ingredients:
2 cups granulated sugar (white sugar)
2 large eggs
1 cup (2 sticks) unsalted butter
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all-purpose flour
1 teaspoon baking soda (bicarbonate)
1/2 teaspoon salt
1 cup semisweet chocolate chips, or double-chocolate chunks

Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together, butter, sugar and eggs.
3. Mix in remaining ingredients. Blend well.
4. Drop by teaspoonsful onto a cookie sheet.
5. Bake at 350 degrees F (175 degrees C) for 8-9 minutes. Cookies will be soft. Cool about 1 minute on cookie sheet then remove to a wire rack to cool completely.

Ingredients:
220 gm plain flour
1 teaspoon of bicarbonate of soda (Sifted together with flour)

50 gm almond pieces/slices
180 gm butter
85 gm castor sugar
1 ½ teaspoon vanilla essence
150 gm coco crunch (ground)

Instructions:
1. Preheat the oven to 180°C
2. Mix ingredients A together with the coco crunch and almond. Set aside.
3. Cream the butter, sugar, honey (1 tablespoon), and vanilla essence. Add ingredients A into the mixture and mix to combine thoroughly.
4. Shape the dough into small balls and cover it with ground coco crunch. Bake for 15 minutes.











Opps! I lost the recipe for this...

Busy busy busy...

I thought that I'll be free to blog during my holiday and I'm so wrong...There're so many things to do and finally I can sit down and blog.

Since I have so many things that are pending in the list for bloggin, I won't be writing alot for each of them as I can be quite naggy at times =)