HamBagel

I bought some frozen bagels at ION's Jasons (I am still pretty shocked that Ms Bear told me that she has never gone to ION before. She said she is waiting for the hype to die down. Good luck with that, considering that the MRT is connected to the building. I must say most of the human traffic is underground though).

One lazy Saturday I took them out because I wanted a quick breakfast before heading to Mutter's garten. Zapped one, tasted eh... a little bit of salt. Bobo hated the taste, but I have like 4 more (I ended up chucking the last 2). So what did I do?

I made a hambagel, using minced pork. I shaped minced pork which has been marinated with mirin, sesame seeds and garlic, into patties before frying them. I really like to have eggs on my patties, so naturally I topped one on my patty. Accompanied the whole thing with some stir-fried duo miao with garlic, and lightly fried turnip squares. If not for the butter on the bagels, I would say it looked pretty healthy.

Breakfast at Pension Gerlinde

This was one of the fantastic breakfasts we had at Gerlinde. It came with our board, and because Onkel H is one of their regulars, we got to have a discount on our stay as well. Love Love. :)

I loved this bread the most. Unfortunately it isn't simple to make if not I would eat this every damn day. Onkel H said this bread is called vollkornbrot.

Frühstück at Gerlinde is awesome because they also operate as a cafe so some days they have cake slices leftover from yesterday's tea. Naturally greedy me will grab a slice, especially if it is blueberry tart!

Nakajima Suisan Grilled Fish

This is my favorite food at Takashimaya. Yes, it takes bloody long to wait, but I love to eat grilled fish, especially gindara (it's cod, for crying out loud, besides I am sick of salmon). I would go there to eat whenever I am in the area for buying art supplies at Art Friends or books at Kinokuniya. Read my book, swing my feet (I love to sit at the booth), chew away and appreciate how the salt bring out the sweetness of the meat *drool*. It is Forever Alone at its best.

It helps that I live somewhat near the place so it is easy for me to either bus or train down to the place .

Cold dish @ a Singaporean Chinese Wedding Banquet

Clockwise from top left: spring roll on top of kelp, jellyfish shot, suckling pig portion with hoisin sauce (worded in "joy"), prawn cocktail, and sauteed abalone clam.

Spring Onion Pajeon

This spring onion pajeon is made from spring onions that I grew from kitchen scraps.

It was very easy to make. I whisked 1/2 cup of plain flour, 1/2 cup of water, 1 tsp miso and 1 tsp sugar, before frying the spring onions in olive oil. I spread out the spring onions before pouring the batter on it. Unfortunately because the batter was so thick and my spring onions so spindly, they were pushed aside by the batter.

Clockwise from left: Mein Elterns homemade chilli, homemade samgyetang, homemade kimchi, spring onion pajeon, fried cherry tomatoes and egg tofu

I think next time I will use a bigger frying pan. The pajeon will taste nicer if it wasn't so thick.

ich liebe tacos

I love tacos. Too bad Taco Bell closed down in Singapore. So I am reduced to making my own tacos or go to the Mexican restaurant in Holland Village.Unfortunately I am always too lazy to make the meat for the tacos, so every time I buy taco shells, they end up expiring without us ever eating them.

So this time I was very determined to make them. I made two kinds of taco fillings. I sweated swiss white button mushrooms with onions, and fried julienned beef steak with garlic and HP sauce. We topped up the reheated tacos with Brie, Cheddar, Parmesan, tomatoes, mesclun salad and cashew nuts, and had them with some hot Borsch.

Tempura Lunch

I had frozen scallops and was feeling a bit adventurous. So I decided to make tempura. Note to self, should find some way to dehydrate the mushrooms first, before frying them. Because the water in the mushrooms kept coming out as I was frying, which made for some angry oil popping at me.

I also ran out of tempura flour. So I searched online for the recipe. It was pretty bad because the batter came out pretty thick. Instead I had to add some water to it (a bit too much water, so I am modifying down the water in this recipe).

Nibblezware Tempura batter Substitute

1/4 cup wheat flour

1/4 cup corn flour

1 large egg

50g cold water

Try not to mix the batter too well, and fry quickly.