Saturday Evening Barbecue And A Peranakan Party

Last night I had two eating events back-to-back. First was a poolside barbecue in the late afternoon, then a Peranakan-themed party in the evening.

It was supposed to be a Japanese-themed barbecue, but it was not feasible in the end, so everyone just whipped up something, like sauce / dip, curry, sausages, and of course, barbecued prawns and chicken wings!

The special sauce / dip

Barbecued food - sausages and corn

But the best was the dessert - Japanese green tea ice cream and black sesame ice cream! Unfortunately, I did not manage to snap any photos of those.

After the casual barbecue, we adjoined to where the fun of the evening began - the Peranakan-themed party! My friend is really a wonderful cook! We had authentic Peranakan food and Peranakan games like Indonesian / Malay songs and name games like how to address one's family members in the Peranakan way.

White Bait Fritters

Papaya Prawn Curry

Nonya Mee Siam

The only one that was bought from outside - Nasi Kunyit

Ayam Sio

Condiments - Nonya Achar, Kueh Pie Tie, Mango Sambal, Sambal Belachan

Bakwan Kepiting Soup

The specialty of the day - Ayam Buah Keluak

Desserts Galore - Nonya Kueh

Banana Pie

Bubor Char Char

Coconut Ice Cream

It was a great party with great food! I must really learn how to cook Peranakan food so I can continue partaking in the delicious gastronomical concoctions!

Smoochie's Bistro & Bar @ Alexandra

Recently I discovered this place called Smoothie's Bistro & Bar, situated at Alexandra opposite PSA Building.

Initially I expected the place to serve just drinks and desserts but the menu looks tempting so we had our dinner there as well.

The interior is cosy, with dim lighting. There is a live band (or rather, a one-person band - a beautiful lady strumming her guitar and singing along). There is a bar counter as well as an alfresco area.

The air-conditioner was spewing ice-cold air. My preference would be to sit alfresco, but it was pouring so we had to sit inside. Just behind our table is a coffee table with two sofas. I felt like sitting and just relaxing on the sofa!

The sofa

Our table

The band area

I ordered a pan-fried Chilean Cod, with a glass of orange juice and a vanilla bean ice cream as dessert. He had a ribeye steak with his favourite Erdinger beer.

My glass of orange juice

The bar counter opening out into the alfresco area

The food exceeded my expectations. I thought it would just be another casual bistro, but the quality and presentation of the food is superb! The main course comes individually-plated, with potatoes, broccoli and coulis.

My Chilean Cod

The fish is pan-fried to perfection! It is soft, smooth, just melts in your mouth, and the honey-glazed marinade is still prominent. Sweet!

His Ribeye Steak, medium rare

From experience, it is very hard to get a steak medium rare. But the steak is perfectly medium rare! Not too tough, not too tender, and the steak was cooked with just the right doneness as evidenced by the little pinkish flesh. Delicious!

My Vanilla Bean ice cream

Even the ice cream looks perfect! One scoop of vanilla bean ice cream with a strawberry on top.

In short, this is one gem I discovered. Good food, nice ambience, great entertainment (we can even request for songs!) and all for the price of $25.00 per person on the average! There is also a 15% discount for Citibank cardholders, hence I find it pretty worthwhile!

Food : 4.5 out of 5
Ambience : 4 out of 5
Service : 3.5 out of 5 (food was a little slow in coming)
Price : 4 out of 5 (depends on what you order though)

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Liang Kee Teochew Restaurant @ Whampoa West

We had a family dinner at Liang Kee Teochew Restaurant at Whampoa West last night. When my cousin told me about the venue, I was scratching my head, wondering where Whampoa West is. I checked the street directory and saw the nearest train station being at Boon Keng.

When I alighted at the Boon Keng station, I thought I would take some time in trying to find the place. Little did I know the block is just next to the station! However, being a very long block of flats, I had to walk all the way down to the other end to reach the restaurant.

The food is average. Because I had a full lunch, I did not wish to eat too much dinner, so I only settled for some vegetables, meat dishes and fish maw soup. It is a typical Teochew cuisine of nine courses, but I was so full that I could not eat anymore after the fourth dish!

At least I know this is a place I would sure go again! Good food, great service. Of all the mid-range Chinese restaurants, this is one of the better ones!

Cuisine : Chinese - Teochew
Food : 3.5 out of 5
Price : No comment as I did not foot the bill

The Good Housekeeping All Colour Cook Book

Due to a very kind lady, I am now the owner of another great cook book - The Good Housekeeping All Colour Cook Book. I first came across this cook book at her place and was looking through it. The next thing I knew, she saw me again and passed it to me!

The book has over three hundred recipes, as can be seen. It contains classic recipes like Chicken Cordon Bleu, French Onion Soup, Cakes and other traditional recipes. Now I have another cookbook for my collection, really cannot wait to try out the recipes!

Dallas Restaurant & Bar @ Boat Quay

I first came across this restaurant in an advertisement. Being a huge fan of American food (and French food and Italian food and general food), I decided to give it a try. This is situated in the stretch of Boay Quay, just a few steps down from UOB Plaza, facing the Singapore River.

When we reached there, we were ushered to the second floor where the restaurant is. Now I know why it is highly recommended. The interior has dim lighting and really great for small get-togethers! Besides, there is a bar downstairs and an open area right by the river.

We were seated at a place right by the window, overlooking fantastic views of the river and the colonial-style buildings from across the river. It makes a wonderful view in the night sky!

The open area of the restaurant, flanked by the river

The Asian Civilisations Museum across the river

The seats of the restaurant

The table setting

 

Being an American restaurant, they specialise in ribs - baby back and prime. However, none of us ordered ribs. We ordered a variety of Portobelle mushrooms, fish and beef. The food is good with big servings and the price is very reasonable!

Cream of Pumpkin

Ribeye steak
(it was supposed to be medium rare but the steak turned out too well done)

Pan-fried Barramundi

Portobelle Mushrooms

Classic Beer-battered Fish & Chips
(which became too big of a serving)

This is one place that is very suitable for a romantic date. I will sure go back again, at least to try the ribs!

Cuisine : American
Food : 3.5 out of 5
Ambience : 4.5 out of 5
Price : 4 out of 5

The White Rabbit @ Dempsey

Last night, we were at The White Rabbit at Dempsey. I have long heard about this place, especially since it is a popular place for weddings, but have never been there. The moment I stepped in, I can see why it is such a popular place for weddings! Converted from a colonial church, the stained glass windows and high ceilings make it a regal place for exchanging vows.

Interior of the White Rabbit

The table setting makes for a cosy place for intimate gatherings. It has the usual - wine glasses, water glasses, butter plate, knives and forks, napkins and plates for the main dishes. Whenever I enter a restaurant, I always check out the table setting. If the table setting is right, normally the food and ambience will not go wrong.

The table setting

Some remnants of the old stuff still remains.

The food is average, not fantastically delicious. We ordered a mixture of appetisers, soups and mains. The servings are a tad small. For the price we paid, it is not worth it!

Tomato and Pumpkin Soup

Tuna with Caviar

Scallops

Linguine with Scallops

Beef Tenderloin

White Rabbit Mac & Cheese (main)

Macaroni and Cheese (side)

Vegetarian Pasta

In short, this is a restaurant with nice ambience for cosy and casual dates, if you are prepared to indulge a bit more.

Cuisine : Mediterranean
Food : 3 out of 5
Ambience : 4 out of 5
Price : 2.5 out of 5

The Cooking Book

I found another "treasure" yesterday! After I saw this cookbook of all cookbooks at a friend's place, I have been wanting to get my hands on it. This is the absolute bible for cooking beginners. Every recipe is illustrated, ie there is a picture of every ingredient used, how the dishes turn out, and it comes equipped with a shopping list stating how many servings in how much quantity of ingredients, as well as a DVD on cooking demonstration!

What can be better than that - a cookbook with practical instructions and detailed pictures so you can never get the overall output wrong? I cannot wait to try out the French Onion Soup recipe and compare it to that one in the Le Cordon Bleu cookbook I have!

Here are some samples of recipes from the pages.

Sago Gula Melaka

Sago Gula Melaka has always been one of my favourite desserts, ever since I first ate it at the then-Do Re Mi restaurant opposite Yamaha at the old Plaza Singapura. That place sells the best fried chicken wings and sago gula melaka I have ever eaten in my life! I wonder if that place is still around? It will be a great pity if such a nice cafeteria is no longer operating.

Since then, I have not been able to find much sago gula melaka here. Seems like it is not a popular dish. I wonder why? It is not as if the dish is that complicated, it is easy to prepare with just a few ingredients, able to prepare in advance and makes a good dessert after all the food and partying. So why do more eating places not have it?

This was the recipe I used :

2 packets or 600 grams of sago seeds
1 litre of water
1 kilograms of grated coconut
3 packets or 600 grams of gula melaka (brown sugar)
6 pandan leaves
2 teaspoons of salt
More water (for gula melaka and coconut)

1. Place the sago seeds into 1 litre of water and submerge for ten minutes.

2. Heat the sago seeds in the water under a low heat, stirring all the way until the mixture thickens.

3. Simmer the sago mixture.

4. Squeeze 250 mililitres of coconut milk from the grated coconut.

5. Pour the coconut milk with one teaspoon of salt into the sago mixture.

6. Stir until the mixture thickens until it cannot be stirred anymore.

7. Ladle out the sago mixture into individual containers and chill.

8. Melt the gula melaka in 600 mililitres of water and four pandan leaves, stirring the mixture along.

9. Once the sugar is all melted, strain the syrup into a bowl and leave it to settle.

10. Take the remaining coconut and drain out 500 mililitres of coconut milk.

11. Tie 2 pandan leaves into a knot and pour the coconut milk into a pot together with the pandan leaves.

13. Add in one teaspoon of salt into the coconut milk and heat it until the smell of the pandan leaves have been absorbed.

14. Pour the coconut milk into a bowl and leave it to set.

15. To serve, pour one tablespoon of gula melaka into each sago and top it off with some coconut milk.

As with every recipe, this is just a guide. We can always try and then adapt according to taste and sweetness!