Chocolate Tarts

Friday, 25 June 2010

If you've been making shortcrust pastry with cold butter, you need to read this post.

Or if you've been struggling with pastry that keeps melting and tearing as you roll it, you also need to read this post.

Would you like to make the dough and line a tart mould in 10 minutes, without having to rest or chill the dough? Find out how here.

Sesame Chicken

Thursday, 20 May 2010


According to my mother, my Sesame Chicken was better than hers. Which was a bit strange since, as far as I could see, we cooked the dish in exactly the same way. 'No! There's something different. Yours is much nicer,' she said.

Caramel Popcorn

Friday, 9 April 2010


A tub of popcorn costs $6-7.

Richard B. McKenzie, in a book titled Why Popcorn Costs So at the Movies, estimates there's a 1,300% profit margin on movie popcorn in the US.

In Israel, it was recently proposed to outlaw overpriced popcorn (link here). Will the Israeli parliament pass the law and set a precedent? Well, I'm not holding my breath.

For me, it's not how much I pay for the popcorn but the hordes of people at the cinema. I like movies during weekends but I don't like the weekend crowds. Easy solution: DVDs and DIY popcorn.

Weekend + movie + popcorn – crowds = happiness.

Garlic Butter Prawns

Thursday, 1 April 2010

Cold Storage sells ready-made garlic butter made with these ingredients:
... vegetable oil
... butter (13%)
... water
... garlic (9%)
... parsley
... salt
... emulsifiers (492, 471 & B22)
... flavours
... vitamins (A & D3)
... colour (160a)
... antioxidants (306 & 320)

Salmon Teriyaki

Tuesday, 30 March 2010

I'm sure there're lots of important things happening around the world, like . . . Ricky Martin coming out.  

Sigh . . . what a waste. 

But they're things I can't do anything about, mostly. So let's talk about things I can, like making a good salmon teriyaki.

Some people don't eat salmon skin but I love it. To me, that's the best part of the fish, whether it's grilled and charred or steamed and slimy.  

Sob! How could Ricky Martin be gay?

Silkie Chicken Super Soup – Black is Beautiful

Tuesday, 23 March 2010

After totally discrediting my mother's stir fried liver in a previous post, I thought I should salvage her reputation by featuring something else from her repertoire. Something that has curative powers instead of making someone sick or dead.

The immediate dish that came to mind was a soup made with black chicken, aka Silkie chicken or 乌鸡. My mother, like millions of other Chinese mothers, made it with ginseng when it was exam time, or dang gui (当归) when it was 'that time of the month' for girls.

Before I post a recipe, I usually read up about the dish and ingredients used. So, I googled 'black chicken' . . . and . . . wow, it looks like there's some scientific basis for Silkie's curative powers. It might not be just an old wives' tale that black is better than white after all. In fact, good old Silkie is a superfood like blueberries and pomegranates!

My mother didn't know what superfood was. To her, black chicken was just '补'. Long before the word 'superfood' became popular, the Chinese knew that some foods were better than others or 补. These foods with superpowers have been used, for thousands of years, to improve energy levels . . . and whatever else that need improving. You know, important things like virility, fertility, intelligence, hair colour, hair quantity, complexion, wound healing, hormonal balance, stamina, eyesight and ultimately, life expectancy! Whoa, life expectancy? Surely that's stretching it a bit too far? Well, maybe not, if you read the research on carnosine, the antioxidant found in abundance in black chicken.

Carnosine is a protein found in animal products such as chicken, pork, beef, milk and eggs. It's a powerful antioxidant which prolongs cell life span by slowing down the damage that cellular proteins suffer over time. As a result of this effect, which has been demonstrated in rats and cultured cells, health supplement peddlers claim that carnosine is good for anything from cataracts to Alzheimer's disease, autism, diabetes, wrinkles, building muscles, etc. Heheh, they would, wouldn't they?

Some doctors are using carnosine for cataract patients. As for treating other ailments, the research isn't conclusive yet. However, we do know that black chicken has twice as much carnosine as regular chicken. Animal brains are also packed with carnosine. Does double-boiled pork brain soup with ginseng – which my mother also made me drink! – really help get good exam grades because it's loaded with carnosine? Maybe the Chinese are right about brains being a superfood?

I have more faith in Silkie's curative powers now that I know it has lots of antioxidants. Hah! I'm sure my mother would be most happy to hear that. I have one last question though: is black chicken white or red meat?

Check these out:
Photobucket Photobucket
Drunken Chicken
and Soft-Boiled
Eggs
Pork and Garlic
Chives Dumplings
Roasted Peppers
and Mushrooms
Stir Fried Crocodile

Garlic Bread

Tuesday, 23 February 2010

I've finally found a rustic baguette, or baguette à l'ancienne, in Singapore. Compared to the regular loaf, the rustic, traditional version is given a much longer fermentation. This gives the crust a darker colour and a rich, nutty aroma. It also makes the crumb – the white part of the bread – soft, chewy and really flavourful

When I was living in Paris, I used to stroll to Champs-Elysées most Sundays – took me all of five minutes – and grab a baguette a l'ancienne for breakfast. Most bakeries in central Paris were closed on Sundays but the really touristy areas had the odd one open.