A Gastrogig Masterclass

Starring: Chef Will

Starring: Chef Will

TC and myself were invited to attend a Gastrogig Masterclass with Chef Will on a particular cheery Saturday morning. So we woke up bright and early and headed off to Palate Sensations @ Bouna Vista excited and all.

And indeed, an exciting and fruitful morning it was, looking at Chef Will recreate Asian street food into gastronomic art effortlessly.

Chef Will is very animated as he shares his stories with us

Chef Will is very animated as he shares his stories with us

Look at that perfectly seared tuna. YUMMS!

Look at that perfectly seared tuna. YUMMS!

And those paper-thin slices of lemongrass

And those paper-thin slices of lemongrass

Finishing touches on the Raw Tuna Betel Leaf with Lemongrass, Shallot & Lemon Basil

Finishing touches on the Raw Tuna Betel Leaf with Lemongrass, Shallot & Lemon Basil

And it's our turn!

And it’s our turn!

Finishing touches on dish two

Finishing touches on dish two

Prawn & Pomelo Salad with White Coral Mushrooms & Mint

Prawn & Pomelo Salad with White Coral Mushrooms & Mint

Caramelised Black Pepper Crispy Duck with Tamarillo Young Coconut Juice & Lotus Root

Next Up: Caramelised Black Pepper Crispy Duck with Tamarillo Young Coconut Juice & Lotus Root

Some tips from the Chef

Some tips from the Chef

And how could we miss a shot with the Chef himself

And how could we miss a shot with the Chef himself

We graduated!

We graduated!

5 words sums it all: A refreshing and different experience. *thumbs up to gastrogig*

Cheers,
YJ

Vespa Adventures

The highlight of the recent Ho Chi Minh trip had to be that vespa tour with Vespa Adventures. They offer 4 different tours to cater to the different interests of tourists. We decided to go with the night tour as it had thebest reviews on TripAdvisor.

The tour started at 6pm (with a small drizzle) and the vespa team picked us up from our hotel – with the vespas that we were gonna ride (pillion) for the night. Really convenient. We then headed to Zoom Cafe to meet up with another 2 ladies who had also signed up for the tour. After some drinks and snacks and cake (happy birthday again TC), the real adventure began.

Our Riders.

Vespa Adventures

People watching with a beer in hand.

All of us. (minus me)

Let’s Go!

We arrived at our 1st stop. A small seafood stall in District 7.

The stall.

Shrimp Salt Roasted Crab. Yumms.

Clams Vietnam Style

And this, Chem Chep is super good.

I have to say the Chem Chep is really awesome. Coming from me, who doesnt eat mussels, oysters, clams etc.. this has no fishy taste at all.

Enjoying a good chem chep

Cruising down the streets of HCM in a Vespa

Next stop – Mung Bean Pancakes, Fried Spring Rolls, Vietnamese Spring Rolls and BBQ Beef @ District 1.

Hard at work making mung bean pancakes

Our friendly Guide, Dan.

A tutorial on how to eat a mung bean pancake – viet style.

Our Co-Guide.

And off we go again.

 

The secret hideout for couples.

Welcome Welcome.

 

And that’s all. Goodnight.

And we ended off the tour at a pub. If you are ever ever going to Ho Chi Minh, this is one tour that you SHOULD take. Although it costs $72USD, it’s totally worth it. No regrets.

Good Food. Great Entertainment. Nice People.

Cheers,
YJ

Rise & Shine!

Rise & Shine to a hearty breakfast!

Sundays are the best days because of brunch. And so here we are at the Botanical Gardens, in search of a nice cosy place for brunch (well, it was actually breakfast cause we had to return the car at 11.30am).

The brunch set @ $8nett was not too bad. We had a choice of 3 items from a list of brunch food. Eggs, sausages, hashbrowns and the likes. They also serve scones (yumms!) that come with cream and dragonfruit jam. How cool. The scones were nice.. but not as good as the Aussie ones. But according to my spouse, its the best in Singapore (so far).

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Cheers,

YJ

Simple Tiramisu

I recently had this sudden urge to make tiramisu following the success of my delish blueberry cheesecake. So, headed down to Phoon Huat in hope to gather 2 very important ingredients, without which, it wouldn’t have been called tiramisu. To my dismay, the Phoon Huat in Hougang did not have both! So the plan was shelved until a later conversation with Sheryl. She’s like a mini bakery. And her little baking cabinet sure is well-stocked! Off I went to her house to make my first tiramisu (though I know the hype around tiramisu has died down since zillion years ago).

Our recipe was adapted from taste.com.au. Yes, still missing Aussie after 4 months. So here goes:

Ingredients:

3 eggs
250ml mascarpone cheese
300ml thickened cream
1/3 cup caster sugar
30 Sponge fingers
1 cup coffee
30ml baileys
1 tps vanilla paste (optional)

(note: vanilla paste can be replaced with with vanilla essence or 1 vanilla bean)

Steps:

1) Beat egg yolks and sugar with electric beaters until pale and thick.

2) Beat thickened cream in separate bowl till thick (soft peaks).

3) Add in mascarpone cheese, whipped thickened cream and vanilla paste, mixing gently until just combined.

4) Beat eggwhites in another bowl with electric beaters until soft peaks form. Using a spatula, gently fold eggwhites into the mascarpone mixture.
(note: do not over mix or cream will become heavy)

5) Pour coffee and bailey’s into a shallow dish. Dip sponge fingers into the mixture and lay the base of a your container with the dipped fingers. Cover sponge fingers with a layer of the mascarpone mixture. Dust with cocoa powder. Repeat layers 2 – 3 times.

6) Cover and refrigerate for at least 2 hours.

And again, i failed to take a nice picture of it.

I will post a picture when i make it again. (:

No-Bake Blueberry Cheesecake

Ingredients for Cheesecake:

10 pcs digestive biscuit
80g butter
250ml cream cheese (room temperature)
150ml thickened cream (35% butter fat)
50g caster sugar
1 1/2 tps gelatin
30ml hot water
1 tbs fresh lemon juice

Ingredients for Blueberry topping:

250g blueberries
100g caster sugar
1tbs starch (potato or corn is fine)
2tbs water
2tbs fresh lemon juice
cinnamon powder

1) Crush biscuit and mix with softened butter. Line base with biscuit mixture. Refrigerate for 30mins.

2) Mix cream cheese and sugar until smooth. Mix in thicken cream.

3) Dissolve gelatin in hot water and mix into cream cheese mixture.

4) Mix in lemon juice and pour into biscuit base. Put in freezer for 4 hours.

5) Mix all ingredients for blueberry topping together on low heat for 5 minutes or until thickened. Chill.

6) Pour chilled blueberry topping and serve.

*no pictures because it was simply too delicious and I forgot to take a picture before devouring it. 😉

 

Jamie Oliver comes to Ipswich

SYDNEY : British celebrity chef Jamie Oliver is bringing his battle against obesity to Australia, setting up his “Ministry of Food” in the Queensland town of Ipswich, he announced Monday.

“Australia for me is a country full of open-minded cooking, incredible produce, some of the best chefs in the world,” Oliver said in a video message.

“And yet, even though there are cooking shows all over TV, there is this massive health epidemic related to food.”

Ipswich, close to the east coast city of Brisbane, will host a food cooking centre which will provide classes and demonstrations designed to give residents tips on “how to make beautiful, tasty quick meals”, Oliver said.

To read full article click here:

http://www.channelnewsasia.com/stories/lifestylenews/view/1092093/1/.html

Jamie Oliver is coming to Ipswich!! Soon. And I’m returning back to Singapore. Soon. What a bummer. I would really love to watch him cook live, and would like to learn some things from him. Missing George and Gary’s Good Food Show was one thing. Not to mention that I missed Peter Evans too. He’s such a cute chef. Now its Jamie Oliver. Double  triple Boo.