Here’s an unbelievable deal: spend $17 to get $50 worth of food, with no extra service charge or GST. Crazy Chef offers this deal for $23, but if you applied the $3 off $20 MasterCard item coupon (which brings the subtotal down to S$20), and further apply the $3 off $20 MasterCard cart coupon, you pay … [Read more…]
Here we go again, making a trip to JB for Durian. Now is certainly the ripe time to go, with Durian supplies ramping up and prices coming down. In my opinion, the prices are still not that cheap. I’ll just quickly state here the prices of those varieties i have sampled for your information (per … [Read more…]
You don’t live on this planet if you didn’t notice the latest craze on using salted egg yolk in all kinds of food. Yes, even McDonald’s outed a salted egg yolk chicken burger. Did you ever wonder how they source for the salted egg yolk? Well, i’m no F&B industry expert, and i’m only speculating, that most … [Read more…]
This is an experiment to see if Sous Vide can produce an improved texture for frozen pork belly. I largely followed the steps from Chefsteps (here and here), brining the pork for almost a week and cooking at 75°C for 7 hours. I must say I am pleased with the result. Related posts: Quick Meal – Braised … [Read more…]
Homemade Eggs Benedict with homemade English muffins and homemade Hollandaise sauce. I guess it wasn’t as tedious as i thought i might be. I did use ready-made salted egg yolk, so that helped just a little bit, which, otherwise, you just need the extra step of cracking a few eggs. Related posts: Kitchen Hack: salted … [Read more…]
I normally like to make scones with leftover sour cream, but decided to make Cheddar biscuits today since I also have quite a bit of leftover grated Cheddar. Believe it or not I actually bought an ice cream scoop from Taobao more than 2 years ago specifically for making scones, but never used it since … [Read more…]
I’m still on my quest for homemade cheese fries, and this time I pretty much got the result I wanted. Believe it or not, making cheese sauce is the most difficult part. I have previously tried the Bechamel method but never got satisfactory results. I guess it takes quite a bit of practice to arrive at the right … [Read more…]
I bought a packet of beef seasoning during my trip to Korea. I thought i should give it a try as a steak marinade. Anyway, obviously i can’t read a single word on the packaging, so i have no idea how this was to be used. I applied it (powder form) directly onto the slab … [Read more…]
Besides pan frying, I use the pressure cooker more than any other cooking methods. It is a time and energy saver. For pork, ox-tail and duck, nothing beats the pressure cooker in tenderizing the meat in the shortest time possible. I do Sous Vide duck confit quite often, but i don’t want to have it so often that … [Read more…]
It is July and it is time for more Durians! This time we ventured further north, all the way to Malacca. Information on the whereabouts of Durians, whether Durian orchards or stalls selling Durian are scarce as ever. My first target location was an organic Durian orchard near Batu Pahat. Believe it or not, I managed … [Read more…]