The Perfect Interfusion At Sushi Tei

From November till 09 January 2013, all the 15 Sushi Tei outlets (here) island-wide will be having a new promotional menu know as "The Perfect Interfusion" which centred around warm and hearty rustic far with a contemporary twist.

Furthermore, all Sashimi fans will be thrilled by their new selection of premium sashimi-based dons at irresistible prices such as the Otoro, Kanpachi, Ika and Salmon Don for S$22.00 each. Below are some of the dishes from we had tried from their The Perfect Interfusion menu.

For appetizer we have Mentai Potato Salad (S$6.80) which is the one of my favourite starter whenever we visit Japanese restaurant. The fluffy mashed potato balls (with lovely bits of carrot and cucumber) is topped with generous portion of cod roe to enhance the flavour when compared to the usual Japanese potato salad.

{Must Try} Spicy Ban Ban Ji Ramen (S$10.00) is a very refreshing cold noodle dishes created by Sushi Tei, 112 Katong which is listed in their top six "Supreme Chef Challenge Creations" in The Perfect Interfusion Menu beside from those cold soba varieties in their usual menu.

The springy ramen taste great with the accompany spicy sesame sauce which gives it a nutty flavour and it pairs well with the crunchy cucumber and tender poached chicken too.

Yakiniku Cheese Roll (S$12.00) is created by Sushi Tei, Holland Village which is a whimsical re-interpretation of the cheeseburger. The sushi roll is wrapped with a layer of beef and cheese together with some sweet sauce which makes it resemble hamburger rice patty.

{Must Try} Instead of Chicken Katsu, we tried the Tori Nanban (S$10.00) that is created by Sushi Tei, 112 Katong. The deep-fried chicken is served together with the homemade Taru Taru sauce which is made of mayonnaise, shallots and parsley. I am sure this pipping hot crispy chicken cutlet will be a great choice in your ordering list.

Mango Avocado Roll (S$12.00) created by Sushi Tei, Thomson Plaza make use of both Mango and Avocado for this dish together with wafu dressing. For me who always love their Dragon Roll and Golden Roll, this new Mango Avocado Roll is sure a good catch to satisfy my fruity sushi craving.

Ikameshi (S$12.00) is a char-grilled squid stuffed with flavoured squid rice. Although it might look like a simple dish but the savory rice add extra touch to Hokkaido squid which brings out it's natural sweetness. Alternatively you could also try their Ika Sugata Shio/Teriyaki (S$9.00) which is grilled squid with salt or teriyaki sauce.

Ikameshi (S$12.00), Grilled squid stuffed with flavoured squid rice

Ikasumi Pasta (S$13.00) is one of the reason for my visit because I was tempted to this dish from one of the photos that I spotted on instagram a few weeks back .

The al dente spaghetti is tossed in a luscious squid ink sauce and topped with tender slices of squid and crispy fried garlic which you must eat together with the spaghetti to bring out it's flavour. But overall only the paste itself  is lightly flavored with the squid ink which makes it a bit plain and flat on the taste.

Matsutake Sukiyaki (Beef - S$26.00; Chicken - S$22.00) featured the seasonal Matsutake pine mushrooms which comes with a choice of either Beef or Chicken. This pot consists of glass noodles, tofu, leeks, carrots and enoki mushrooms in sukiyaki soup which is Refillable.

U.S.D.A Beef Tenderloin for the Matsutake Sukiyaki

After the main dishes, we decided to go for some desserts and since there are four of us in the group we could actually order different varieties to share among ourselves. Above are  Yuzu Sherbet (S$3.40), Nama Chocolate Ice Cream (S$4.80) and Matcha Nama Ice Cream (S$4.80)

Shiratama Azuki with Matcha Ice Cream (S$6.00) served in a pretty clam shell waffle which filled with Glutinous rice dumplings, Azuki beans and Matcha ice cream. Love the combination texture of chewy rice dumplings with crispy waffle shell together with the matcha ice cream.

Out of the four desserts that we had, my most favourite is still the Matcha Nama Ice Cream. I just simply love the intends flavour of the matcha ice cream flooding in my mouth which makes it so irresistible to stop at one. But if you are a chocolate lover, go for the Nama Chocolate Ice Cream instead!

Thanks to Sushi Tei and Veronica from Sixth Sense Communications for the invite tasting.

Sushi Tei @ Ngee Ann City
391 Orchard Road #05-30/31
Podium Block Ngee Ann City
Singapore 238873
Reservation: (65) 6737 8878
Website: http://www.sushitei.com/index.php

Orange Marmalade Bread Pudding

There are so many festive bakes to make during Christmas season like Gingerbread Man, Classic Chocolate Brownie, Yule Chocolate Log and etc. Here is another quick festive dessert follow by the Pancakemisu which I have shared two weeks back.

I am sure most of you have tried Bread and Butter Pudding which is one of those classic English recipes that everyone loves. With the addition of marmalade with the egg custard, it gives the bread pudding a zingy orangey taste which makes the whole thing superb.

ORANGE MARMALADE BREAD PUDDING
(using Frezfruta Orange Marmalade)

This dessert is so yummy with layers of soft custard insides that contrasts with the crispiness of the buttery danish bread and nutty almond flakes on top. And it is also very easy to prepare just by whisking together the custard ingredients, pour it over on the bread, bake till custard is set and top is golden brown in colour. 

(Serves: 4  | Preparation: 10 minutes  |   Cooking: 30 minutes)

Ingredients:

• 5 Slices Of Danish Bread
• 1/4 Cup Frezfruta Orange Marmalade
• 3 Egg (55g each)
• 200ml Milk
• 100ml Thicken Cream
• Zest of 1/2 Orange
• 1 Tablespoon Caster Sugar, optional
• Some Julienned Orange Zest, optional

Method:-
1. Preheat oven to 180°C (degree Celsius). Lightly grease the base of two 12 x 12 x 8cm square baking dish and set aside.

2. Spread each pieces of Danish bread with Frezfruta Orange Marmalade, cut it into 8 small pieces and layer them into the two prepared baking dish.

3. In a large bowl, whisk together egg, milk, cream and orange zest for 1 minute till smooth. Carefully pour the egg mixture over the bread and leave it to soak for 5 minutes.

4. Cover baking dish with foil and bake for 20 minutes, remove the foil and continue to bake for another 5 minutes or until top is golden and the custard is set.

5. Remove the pudding from oven and allow to cool for 5 minutes. Dust with icing sugar and serve immediately with a cup of Gold Kili Instant Double White Milk Tea.

Tip:
~ For extra flavour, you could sprinkler some castor sugar and julienned orange zest on the bread before baking..

During baking the bread pudding will puff quite a lot which resemble soufflé but it will deflate once it is out of the oven so remember to use a deep baking dish instead of shallow one for this recipe. And with this easy recipe you could prepare a quick festive dessert to impress your guests together with  some Floral or Milk Tea which is perfect beverage to go with bread pudding.

{Christmas Bake} ABC Power Cake

I am sure for those who love fruit juice you would probably have tried the ABC (apple, beetroot and carrot) Detox Juice during one of your orders. But other than the juice, have you ever tried any cake which is made from ABC Juice and it's residues. If NO, here is a new recipe that I would like to share with you and it might come in handy for this Christmas season.

As Christmas is approaching, I wanted to bake something which has some festive feel like Mixed Fruit Cake, Ginger Bread, Cookies or etc. And the idea of this ABC Power Cake inspired me from my Okara Black Butter Cake which I have shared sometime back.

ABC POWER CAKE
(using Juice and Fruit Residues from Apple, Beetroot and Carrot)

This cake has a brownish red colour tone which similar to those Christmas mixed fruit cakes or sticky date pudding which we all loved. Furthermore this cake is light and fruity in flavour as compared to those traditional Christmas bakes which are loaded with spices and dried mixed fruits or chocolate. 

(Make: 2 tins (17cm x 8cm x 6cm) | Preparation: 10 minutes |  Baking: 45 minutes)

Ingredients:

• 180g Self-Raising Flour
• 20g Valrhona Dutch Process Cocoa Powder
• 4 Eggs (55g each)
• 200g Unsalted Butter
• 180g Castor Sugar
• 150g ABC Fruit Residues
• 50ml ABC Juice

Method:-
1. Preheat Oven to 170°C degree Celsius.

2. Cream the butter and sugar together until light and fluffy (beating with an electric mixer for about 4 - 5 minutes on medium speed).

3. Add in 1 egg at a time, beating well in between each additions. Beat in ABC Fruit Residues till combined (a few seconds).

4. Using a rubber spatula, fold in half the sifted flour mixture (careful not to over-stir or beat the mixture) and follow by ABC Juice and remaining flour.

5. Divide the batter into the prepared casing, bake the cake in preheated oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.

6. When cooked, remove cake from the oven, allow it to cool completely on a wire rack before cutting.

This cake is very moist and perfumed with fruity flavour and aroma from the fruit juice and residues used and with each bite you could also taste a mild beetroot flavour in it. For a change from the usual traditional Christmas bake, perhaps this power cake would be something that you would love to share with your family or friends during this festive season. And for party or potluck idea, you could even bake this in small cupcake size, dust with icing sugar and decorate with Christmas cake toppers too.

Huiji Baked Chicken Fillet

Steamed Herbal Chicken is always one of the most easiest dish to prepare because what you need is to assemble and wrapped the chicken with pre-packed Chinese Herbs (recipe 1) or Spices (recipe 2), STEAMED it for at least 45 minutes to an hour depending on the size and parts of the chicken used.

Here with a quick short-cut method, I replace the usual Chinese Herbs with Huiji Waist Tonic which served similar result and  herbal taste.

HUIJI BAKED CHICKEN FILLET

For this recipe, you could choose to use either Chicken Breast, Chicken Fillet (softer and more tender) or Chicken Drumstick (boneless) according to individual preference. For us, Chicken Fillet is always on the top list follow by Chicken Drumstick because I am not a fan for Chicken Breast Meat which I always find it too dry and tough.

(Serves: 2 | Preparation: 30 minutes | Cooking: 15 - 20 minutes)

Ingredients:
200g Chicken Fillet, cut into slices
1 Cup (20ml, using huiji measuring cup) Huiji Waist Tonic
5 Slices Old Ginger, shredded
1 Stalk Spring Onion, cut into sections
10g Wolfberries, optional

Marinade:
1/2 Tablespoon Ginger Juice
1 Tablespoons Huiji Waist Tonic
1 Tablespoon of Light Soy Sauce
1 Tablespoon Sesame Oil
1 Teaspoon Cornflour

Method:-
1. Marinate the chicken fillet with marinade and set aside in the fridge for about 30 minutes or more.

2. Using a large piece of aluminum foil with another piece of baking paper on it. Place marinated chicken fillet, shredded ginger, spring onion and wolfberrie on the baking paper and wrapped foil tightly into a parcel.

3. Place foil parcel in a preheated oven at 200 °C (degree Celsius) and bake for 15 – 20 minutes or ALTERNATIVELY, steamed  it over boiling water for about 15 minutes.

4. Remove foil, unwrapped and drizzle 20ml of Huiji Waist Tonic on the chicken fillet and serve immediately.

With a quick twist anything is possible to serve at the dining table and most importantly our family gets to eat healthy homecook food at our own comfort zone too. Also recently there is a facebook page known as  Cook For Family which you might be interested to join and share your daily cooking with the rest of the members too.