Doggiestyle Cafe @ Pet Safari Vivo City

It has being a few months since I last step into Vivo City Level 3 where Daiso and Imperial Restaurant are. Previously we used to hang around "The Pet Safari" (which is just beside Daiso) during most of our weekends as my boy loves those cute little hamsters, dogs, fishes and etc over there.

Last week, after our usual shopping at Daiso we decided to pop-by our favourite Pet Safari to take a look at some hamster toys for our pet. Along the shop entrance we were attracted to this small cafe selling all kinds of mini snacks which at first glance I thought it was a newly open cafe in the pet shop.

Look at all these cute donuts, muffins, pies, tarts and etc. I am sure you would be delighted to have some for tea-break but upon closer look I realised that all these are not meant for human consumed. These yummy looking goodies are made especially for pet owners to purchase for their beloved pet dog(s). To my surprised they even have custom made birthday cake for pet too. So if you are thinking of what to get for your pet dog perhaps you can drop by the Doggiestyle Cafe for a look at their range.

The Pet Safari

1 Harbour Front Walk
VivoCity
#03-05 and #03-05A
Telephone: 6376 9508
Website: http://www.petloverscentre.com

Tanjong Pagar Plaza Food Center

Last week since we happen to be around Tanjong Pagar area, we decided to drop-by the near food center at Tanjong Pagar Plaza to join those working crowds to hunt for their favourite stalls over there. So for this lunch treat we have managed to conquer 5 stalls over there with 3 "Long-Queue" stalls which are popular among the patrons.

Tanjong Pagar Market and Food Centre
Blk 6 Tanjong Pagar Plaza
Singapore 810006

While queuing for the food, I saw most of the tables will definitely have a plate or two of this strange looking Ice Kachang that is sprinkle with generous amount of crushed peanuts. When our share arrived, we can't wait to sink our spoon into this yummy dessert which consists of finely shaved ice, rose syrup, cream corn and crush peanuts.
Price: S$1.50 per plate

Annie Peanut Ice Kachang

#02-36


While queuing for the "Ming Kee Cooked Food", #02-25 at the opposite direction, I saw a a lot of on-coming customers ordering this Fried Kway Teow that comes in either black or white version. And from the newspaper cut-outs that display at their shop front I read that they actually use freshly made "soup broth" to fry their kway teow. Their kway teow is served on a banana leaf with a generous variety of ingredients such as prawns, cockles, fish cake and Taiwan sausage. Worth trying.
Price: S$3.00 per plate

Katong (Peter) Fried Kway Teow

#02-14


Since we are sitting at the table next to this "Ah Seng Laksa, Prawn Noodle" stall I decided to get a bowl of their Laksa since few of us are craving for it. As I don't prefer cockles in my Laksa, I ordered a bowl without it in exchange with some extra fishcake, beancurd puff and egg. Overall the laksa gravy is still acceptable which is not overpower by the coconut milk taste but I find that it taste some how or rather similar to those "Longtong" curry.
Price: S$2.50 per bowl

Ah Seng Laksa, Prawn Noodle

#02-10


Dessert is always one of my 1st choice while sourcing for food around the hawker center. I love the traditional Tau Suan (Split green bean soup) with fried fritter or the Black Sticky Rice (Pulut Hitam) with thick coconut cream. This dessert stall sells only a few kind of dessert such as Green Bean Soup, Tau Suan, Almond Paste, Cheng Teng and etc.
Price: S$1.60 per bowl

Ren Mei Peanut Soup

#02-12

[S$20 Budget Meal] Steamed Glutinous Rice Parcel, Stir-fry Spinach and Apple with Dual Fungus Soup

Remember our S$20 Budget Meal event (read more HERE). Here is another set of our quick and budget meal for the week with Steam Glutinous Rice Parcel, Stir-fry Spinach and Apple with Dual Fungus Soup. Even though sometime with a controlled budget, I am sure we still could make something simple into a presentable dish that makes cooking and dining a fun way to live with.

My family simply adores soup irregardless of those quick and easy canned soup, double-boiled herbal soup or any combination of ingredients that I could thought of. But usually my boy will request for his favourite ABC soup because he loves the natural sweet and sour taste of the soup with lot of sweetcorn and potatoes.

APPLE WITH DUAL FUNGUS SOUP

Ingredients: (Serves 4)

5 Medium Size Apple
8 - 10 Big Red Dates
2 - 3 Cluster of Black Fungus
1/2 Cluster of White Fungus
1 Piece of Dried Tangerine Peel, soaked till soften
* 1/2 Piece of Candied Tangerine
350g Lean Pork
1500ml Hot Water

Method:-

1. Soaked apples in warm water for 2 - 3 minutes, give it a good rub, rinse and cut into 6 - 8 wedges per apple depending on it's size.

2. Soak the dried tangerine peel in water till soften, use a small spoon scrapped out the white pith from the peel to prevent bitterness.

3. Blanched the lean pork in boiling water, rinse well and get ready a soup pot with 1.5 litres of water.

4. When the water boils, add in all the ingredients and let it simmer over medium heat for 5 minutes before low the heat and let it simmer for about an hour or so till the fungus are soften and soup is flavourful. OR

5. Add in all ingredients except apples and let the mixture simmer for about 30 - 40 minutes before adding the apples and continue to simmer for another 15 - 20 minutes till the soup is flavour and fragrance.


Note:-
~ As I am using those whole piece, round type of white fungus, I used only half portion for this recipe.

~ For this recipe I add in extra 1/2 pieces of candied tangerine to enhance the taste of the soup.


As most of the readers know, I love to cook soup using different kinds of ingredient and my biggest challenge was the "Double-Boiled Durian Chicken Soup - 榴莲炖鸡汤" which I have made last year. Since I saw some really good and cheap apples in the market, I decided to make this "Apple with Dual Fungus Soup" which cost about S$6.50 with breakdown shown below:-

Cost of Ingredients:
~ 5 Apples = S$2.00
~ Red Dates = S$0.50
~ White and Black Fungus + Dried Tangerine Peel = S$1.00
~ Lean Pork = S$3.00

* I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess @ Bakericious.


There are a few types of Asian Spinach available in the supermarkets such as Round Leaves, Long Leaves, Purple Leaves and etc. According to the vegetable seller(s) in the wet market usually different type of spinach is used for different purpose like stir-fry or soup. But despite of all the different varieties, our favourite is still the Round Leaves Spinach.

STIR-FRY SPINACH

Ingredients: (Serves 2)

1 Packet of Round Leave Spinach(苋菜)
15g Dried Whitebaits(银鱼), rinse and drain
1 Tablespoon Oil
3 Cloves of Garlic, skin removed
1 Small Chili, sliced
1/2 Teaspoon Chicken Stock Powder/Dash of salt

Method:-

1. Trim the spinach into leaves and stems, soak it in water for 5 - 10 minutes, rinse twice to get ride of the sand and dirt.

2. Heat up oil in a flying pan, add in whitebaits and fry over low heat till golden brown, remove and set a side.

3. Using the same frying pan, add in garlic cloves, chili and saute till fragrance before adding in the drained vegetables.

4. Give the vegetables a quick stir together with chicken stock powder and stir-fry till leave wilted and cooked. Remove

5. Sprinkle fried whitebaits on top and serve.

This can also be a changeable dish where you can either do a stir-fry or soup version according to your preference.  Total cost for this dish is about S$1.40 with breakdown shown below:-

Cost of Ingredients:
~ 1 Packets of Round Leaves Spinach = S$0.70
~ 15g Dried Whitebaits = S$0.70


Using of dried lotus leaves to wrap and steam this glutinous rice adds-on an extra traditional taste and fragrance to this dish.

STEAM GLUTINOUS RICE IN LOTUS LEAF

Ingredients: (Serves 2)

2 Debone Chicken Drumstick with Thigh, cut into bite sizes
250g Glutinous Rice, soaked overnight
3 Fresh Shittake Mushroom, cut into slices
1 Teaspoon Minced Garlic
1 Stalk of Spring Onion, sliced
2 Pieces of Dried Lotus Leave

Seasonings:
1 Tablespoon Oyster Sauce
1/2 Tablespoon Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce
1/2 Tablespoon Cooking Wine
1/2 Tablespoon Sesame Oil
1/2 Teaspoon Five Spice Powder
3 Cloves of Garlic, lightly pound
Dash of Pepper


The reason to cook and soak the dried lotus leave is to make is soft and easier for wrapping as well as cleaning purpose.

Methods:-

1. Rinse and soak the glutinous rice over night or at least 6 hours prior cooking time. (this will help to cut down the steaming time of the glutinous)

2. Marinate the chicken with seasonings for at least an hour or more in the refrigerator.

3. Pre-heat a small frying pan, saute minced garlic with 1/2 tablespoon of oil till fragrance then add in the mushroom. Cook till mushroom is soft and absorb the flavour from the garlic. Remove and set aside.

4. Drain the glutinous rice well, transfer to a big mixing bowl, add in cooked mushroom and seasoned chicken, stir till mixture is well-mixed and set aside while preparing the lotus leaves.

5.To prepare the lotus leave, bring a big pot of water to boil and immerse the leaves in the water and cook for about 1 minute or till leave is slightly soft. Remove and soak in water for another 1 minute before use.

6. Drain the leave well. Fold it into half to get a fan shape, lay a sheet of baking paper on it, spoon half portion of the rice mixture on top and fold the sides of the baking papers to form a rectangle parcel. (refer to the 3 photos on the top row)

7. Next place the rice parcel near the edge of the lotus leaves and repeat the same folding procedure to wrap up another layer for the rice parcel.

8. Place the wrapped parcel in steaming with boiling water and steam it over medium heat for about 45 minutes to an hour. (open one of the rice parcel to check after 45 minutes to test the softness of the rice)


Note:-
~ You can buy dried lotus leaves from major Chinese Medical Hall or grocery stalls from the traditional wet market.


Lovely rice parcel that serves individual with extra topping such as chopped spring onion and dried shallot to enhance the flavour. For another version and taste, perhaps I shall replace chicken with pork belly and add in an extra salted egg yolk to lift up the taste of this dish. Total cost for this dish is about S$6.10 with breakdown shown below:-

Cost of Ingredients:
~ 2 Debone Chicken Drumstick with Thigh = S$3.60
~ 250g Glutinous Rice = S$0.80
~ 3 Fresh Shittake Mushroom = S$0.60
~ Garlic and Spring Onion = S$0.30
~ 2 Pieces of Dried Lotus Leave = S$0.80

Steamed Glutinous Rice Parcel


With a total of S$14.00 we have a great dinner that consists of 1 Rice dish, 1 Vegetable and 1 Soup which can feed a family of 3 - 4. I am sure this quick and easy dishes will bring smiles and satisfaction to both you and your family members. So perhaps you can drop down the ideas of buy S$3 Chicken/Duck Rice, Laksa, Fishball Noodles etc but starts your own planning today with some quick and budget meal for the family too.




Closing Date: Sunday, 27 March 2011, 2359 Hours.

Ginseng Chawanmushi

Chawanmushi(茶碗蒸し) or Steamed Egg Custard is an egg custard dish found in Japan that is usually eaten as an appetizer. It usually consists of an egg mixture flavored with soy sauce, dashi and etc together with ingredients such as shiitake mushrooms, boiled shrimp, gingko nut and placed into a tea-cup-like container.

But for this version of mine, I combined both the Chinese and Japanese way of making this egg custard by adding minced pork at the base and use Chinese herb such as Fresh Ginseng for that extra boost of health value. The fresh Ginseng that I bought was import from China which you could find at local supermarket but the quality was not as good as the one from Korea which has a stronger Ginseng fragrant and taste.

Ginseng has been rated as the top of the "3 Treasures" in northeast china. And it was mentioned in many Chinese medical books as the superlative medicine which is effective to all kinds of illness. Fresh ginseng is also the best medicine for facial treatment as it can soften and refresh skin.

Example: cut 10g of fresh ginseng slices. boil it with 500ml of water for about 30 minutes, immerse towel in the water ginseng water then cover it on the face for 15 minutes. Fresh ginseng can also use for stir-fry dishes, boil soup or make ginseng tea/milk.

Here is how I prepared the Ginseng Chawanmushi with ingredients and steps shown below.

Ingredients: (serves 2)

2 Small Fresh Ginseng, cut into 2 - 3 sections
100g of Minced Meat
2 Medium Egg
210ml of Drinking Water
1/2 Teaspoon Chicken Powder Stock
Dash of Sesame Oil

Garnish:
1/4 Bunch of Shimeiji Mushroom
4 Gingko Nuts
Some Wolfberries
Extra Ginseng Slices

Methods:-

1. Marinate minced pork with 1/2 teaspoon each of of light soy sauce, sesame oil, cornflour together with pinch of pepper for a few minutes while preparing the ginseng and egg custard.

2. Rinse the fresh ginseng, cut 1/4 off from the body with root attached. As for the remaining 3/4 part of the ginseng, cut it into thin slices and set aside.

3. Lightly whisk the eggs in a bowl using a pair of chopsticks (carefully not to over beat it).

4. Add in 210ml of water, chicken powder and sesame oil and give it a quick stir till combine before straining it over a fine sieve to get ride of the egg clusters.

5. Mix in some ginseng slices(reserved a few slices for garnishing) into the minced pork and give it a quick stir before dividing the minced meat into two steaming cups/bowls (preferably with cover).

6. Next gently pour in the prepared egg mixture, covered and place the cups on steaming rack and steam it over medium low heat for about 10 minutes.

7. Lower the heat and carefully lift up the cup cover, arrange some shimeiji mushrooms, gingko nuts and ginseng slices on top. Covered and continue to steam for another 5 - 7 minutes till the egg custard is cooked through when test with a toothpick.

8. When done, garnish with some wolfberries and coriander leaves, serve warm.


If you could not find fresh ginseng in your area, replace it with dried ginseng slices that is soaked in warm water till soften. And you could the ginseng water to make the egg custard for better taste and fragrant too.