Monday, June 30, 2014

Bread King - as good as my memories of Paris

To say I love croissants would probably be an understatement.  If there's anything that perks up my day immediately, other than 80% dark chocolate and a hot cuppa Yahava, croissants would be it. In my memories of Paris couple of years ago, the most memorable is the 25 croissants/danishes we consumed. I distinctly remember the 1euro plain croissant across the street from our hotel and the pear danish at the patisserie a stone's throw away. On my last day in France, I bought 4 and savored it slowly as I worked away the jetlag back in SG. 

In the last 3 years, many a bakery has started, each with their signature or specialty - croissant. Indeed many are good, with a crisp top and holey crumb. A couple of good ones that popped to my mind are TBB, Poulet (did you know you can ask for plain croissants to take away), and now I proudly include new find of the year - Bread King. 

Their croissant had the quintessential crunch as you bite down, the big holes and a slightly doughy crumb. The best part about it is the buttery aroma that comes from using good quality Brittany butter. It is a croissant that gives you a texture that satisfies, a fragrance that infuses your mouth and an overall taste that satiates. I could eat this plain anytime, everyday.

$3 each, you cannot stop at 1

Bread King is situated somewhat remotely which is yay! for those of us who know of it. They are at a squash and tennis training centre, 43 Burghley Drive, occupying a small area with 6 round tables. On the Sunday morning that we were there, it was fantastically peaceful, with only another couple there and through our 1.5 hours there, many in the know dropped by for their take-away. Good game plan to stock up for the week! The owner Pedro, gave us good tips on how to keep the bread loaves, prevent loss of moisture and the best way to re-heat them. Never knew that spraying a baguette with some water before toasting them again would make them good as fresh again!

As I read the way-too-few reviews on Bread King, the cheese roll was frequently mentioned as a top highlight of their bakes. Fans of cheese that we are, it was the first thing served to us and greedily chomped on within a few bites. Lovely, crispy pastry that wraps a really, really generous filling of emmental cheese, it was savoury and buttery with a crunch. At $4 per roll, it is a steal; indeed a must try. 

The assortment of bread loaves for take-away was already sparse though we were there bright and early. The brioche was already sold out and 2 sourdoughs boules were left alongside a few sticks of baguette. We ordered a King Sandwich on baguette ($12) which has a filling of prosciutto ham, fried eggs, cheese, vegetables and a good dose of some very good quality olive oil and vinaigrette. 

Check out the lines of fat in the ham. Yum. Look at the holes in the crumb, chewy yet with such a crispy top that our mouths felt somewhat sandpapered after the meal, it is again, one of the best baguettes I ever had in SG. 

It would be a tough decision as to which pastries to get for my next meal at Bread King. I cannot decide; I want everything!   

This is the best I can get to my memories of pastries in Paris. Make it your next week-end jaunt!

Sunday, June 22, 2014

Soft-baked Chocolate M&M Cookies

It's the nephews' 4th and 7th birthday party. Off to a very adventurous party we went, with bouldering and rock wall-climbing activities slated for the morning. I toyed with the idea of spiderman cookies as with the nature of the party or ironman themed cookie pops as the boys love their action heroes. However, thought of all those coloured fondant that the kids will probably all gobble up happily, regardless of the preservatives and chemicals, puts me off. At least the adults usually know to remove these layers but to a gleeful kid, probably not. 

Decided upon M&Ms as the main cast then as I recalled the boys picking off all those chocolate candies on the cupcakes I baked for their last birthday. Off I went to bake a batch of soft doughy brown-sugar cookies with additional chunks of semi-sweet chocolate for a touch of gooey indulgence. 

These cookies from Sallys Baking Addictions are a breeze to bake. Not even needing a mixer, all it took was 2 bowls and probably 10 minutes to mix everything up. Chill for 2 hours and into the oven they went. The cookies stayed beautifully tall with the M&Ms dotting them prettily. Each tablespoon of dough spread into a regular Scotch tape size and has around 1cm of height to it. The crumb is soft and chewy, which crumbles into big pieces with a little pressure so eat these little gems carefully or you will be spilling and sweeping afterwards. 

I was also initially worried if little children will take to soft cookies as they are probably more used to store-bought crispy sweet cookies. To my delight, I see them biting into these pillowy rounds happily, reaching for 1 after 1 after 1. Caught my little nephew having 4! Hope it was not just the M&Ms he was going after though. 

I do prefer my cookies to have a crisp top though these cookies are probably not meant to have so I may bake them at a higher temperature for a shorter period of time the next I try these. Nonetheless, these are addictive and what was meant to be 65 pieces of servings at the party dwindled to 50 by the time we got there. 

Ingredients (Source)
2 1/4 cups AP Flour
1 Tsp Baking Soda
1 1/2 Tsp Cornstarch
1/2 Tsp seasalt
170g unsalted butter, melted
3/4  cup light brown sugar
1/4 cup white sugar
1 egg + 1 egg yolk
2 Tsp vanilla essence
100g chocolate chunks
100g M&M

1. Sift flour, soda, cornstarch, seasalt together.
2. Melt the butter and in a large bowl, mix well with both sugars and egg/yolk and vanilla essence.
3. Mix flour mixture into the butter mixture in 2 addictions, mixing well each time but do not overwork the mixing. 
4. Mix in the chocolate chunks. 
5. Cover and chill the dough in the fridge for at least 2 hours.
6. Before baking, pre-heat oven to 150C top-bottom fan mode.
7. Let the dough relax at room temperature for 10 minutes.
8. Roll into 1 tablespoon-sized dough and press  3 to 4 M&Ms into surface of the dough. 
9. Bake for 12 minutes. Dough will have flatten slightly but remains relatively tall and chunky.
10. Let the cookies rest on tray for 10minutes before cooling. 
11. Eat 1 while it's still a little warm and sigh in satisfaction. 
12. Cool the rest completely and keep them in air-tight containers at room temperature. 

Try not to finish all at 1 go. Try very hard. It's that good. =)

Friday, June 13, 2014

Vanilla Bean Cupcakes with Salted Caramel Filling

On a trip to PasarBella one day, I found really reasonably-priced vanilla pods. 4 for $8.90 (I seem to recall) I grabbed, without really know what I would do with them. It has then been on my mind to try a vanilla bean cupcake. Everyone needs a basic cupcake recipe. I've my go-to recipe for chocolate cupcakes from ThePioneerWoman. My favourite fruit-based cupcake is definitely the Hummingbird or the Sticky Date. Now and then, I like a banana walnut muffin. Guess it's time I venture into the realm of a classic vanilla cupcake. Hopefully one that is soft, light and slightly crumbly yet moist. 

Google for vanilla cupcakes and many versions of "the Best vanilla cupcake" & "the Perfect Vanilla cupcake" popped up. Taste is subjective after all. I supposed I would have to test out a few recipes like I did for my chocolate cuppies. Decided on the recipe by My Baking Addiction. She has many cupcake recipes under her belt and all looks great! In addition, hers is one of the few recipes that uses seeds from vanilla pod. Being a newbie to this pod and vanilla business, I decided to go safe and chose that I can follow, rather than use my own judgement. This is also a white cake recipe which means it omits egg yolks and I've seen many recipes using white cakes which seem to give a lighter and fluffier crumb. 

Took the recipe, did accordingly except to reduce the sugar content as with all US/European recipes I follow as those tend to be too sweet for the typical asian palate (or could be just me!). Then, I brought the remaining of my salted caramel sauce to room temperature and spooned a teaspoon of it into each cupcake, cover back the cup cap and frosted with a vanilla bean SMB. The cake is slightly on the dry and tough side; I wonder if it's the reduced sugar content. Though the salted caramel made up for the dry cake, I would still prefer a softer crumb with more moisture on its own. It could be me baking this for the first time or could be the reduced sugar. May try again by increasing the milk or egg next time. However, the whole flavour combination went quite well, with the salted caramel adding a sweetness to the light and fragrant with vanilla seeds buttercream. Probably worth another try!

Vanilla Bean White Cupcakes (from my baking addiction. Make around 20 cupcakes)
2.25cups cake flour
1 tablespoon baking powder
1/2 teaspoon seasalt
1.25 cup milk, room temp
4 egg white, room temp
113g unsalted butter
1 cup sugar
seeds from 1 vanilla bean
2 teaspoon vanilla essence

1. Beat softened butter with sugar and vanilla bean seeds until light and fluffy. 
2. Add in vanilla extract and beat till combined
3. Sift flour, baking powder and salt together. Add 1/3 to the butter mixture and beat on medium speed.
4. Whisk together sugar and egg whites. Add 1/2 to the mixture and beat on medium speed. 
5. Beat in half of remaining flour mix, then milk mix. 
6. Add the last flour mix and continue to bear. Add the last of the milk mixture and beat until combined. Increase speed to high and beat for 3 minutes. 
7. Pour into cupcake holders and bake at 180C for 22 minutes. 
8. Cool thoroughly.

Salted Caramel Filling (from Kelsey Nixon)
1 cup sugar
1/4 cup water
3/4 cup heavy cream
50g unsalted butter
1 teaspoon sea salt

1. Combine sugar and water in a saucepan or pot.
2. Keep mixture on low heat until sugar is dissolved.
3. Bring to a boil, do not stir.
4. Boil until the mixture turns amber (for around 5minutes)
5. Remove from heat and whisk in the heavy cream. Be careful of sputters. 
6. Stir in the butter then the salt.
7. Cool to room temperature before keeping. 
Note: This will make a large portion. Keep the rest in the fridge up to 2 weeks and bring to room temperature or re-heat before using.

Vanilla Bean Swiss Meringue Buttercream (from Sweetapolita)
5 large egg whites250g granulated sugar340g unsalted butter, softened and cut into cubes1 teaspoons vanilla bean paste or essenceseeds from 1 vanilla podpinch of salt
Note: You will probably use less than half of this portion. Keep the rest in the fridge for 1 week or freezer for up to 1 month. Remove from fridge and rewhip with paddle attachment to make it smooth before using again.

Steps:1. Place egg whites and sugar in a clean and dry metal mixer bowl, and simmer over a pot of water (not boiling), whisking constantly but gently until the sugar has completely dissolved and the egg whites are hot.
2. Using the whisk attachment of mixer, immediately start whipping until the meringue is thick and glossy. The mixture should be at room temperature by now (It may take around 10 minutes)
3. Switch over to paddle attachment and on low speed, start to add butter cubes gradually, and mix until it has reached a silky smooth texture. Add vanilla, salt, and seeds from vanilla bean. Continue to beat on low speed until well combined.

1. Cut a small hold on top of cupcake, dig out some of the cupcake crumbs, insert a dollop of salted caramel.
2. Frost with vanilla bean swisss meringue buttercream.
3. Serve at room temperature so that the salted caramel oozes and is not a chilled ball.

Monday, May 19, 2014

Symmetry - yummy truffle fries

If you have read about Symmetry, you would have read that their potato fries $14 (which are truffle fries)  are good. And that their portion is big; seems like most are not able to finish that. #1 - Valid. Fries are great. #2 - NA. 3 of us didn't just finish the fries. We ordered a second tub! That IS good evidence that their fries are pretty addictive. They are crispy on the outside and gives a great bite. A fan of crispy or soggy fries? I'm for crispy anytime and 90% of this tub is crunchy good. A sprinkle of cheese on top complemented the truffle scent but like most of those truffle fries I've ever tried, it's mainly the top layer that taste best. Thankfully, the crisp makes up for it in the rest of them. One of the only few I would recommend and believe me, I've tried many, most of which I would not repeat. Symmetry fries, I would love to have it everyday if I can!

Can't remember the name of this dish but it's a tortilla packed with generous slices of pork, creamy avocado and melted cheese. This is a tasty meal, crispy tortilla meets juicy pork. Lovely to share amongst friends.

Pork Cheeks Pasta $28 was a dish recommended by many as well. This was a delightful dish too, with the meat tear-away soft and a suitably savoury touch to the creamy pasta. 

We also had the braised beef pork cheeks $40+. No photos of that but it was a disappointing dish. With the hefty price tag, we were expecting more but a plate bearing 8 or so slices of thin beef pieces arrived. Sadly, the beef were also too tough. Not quite enjoyable. 

Jalan Kubor

Thursday, May 15, 2014

Dark Chocolate Orange Digestives

I'm a fan of Marks&Spencer, their food, especially their biscuit selection. Ever tried their shortbread fingers? Melt-in-your-mouth buttery goodness. Chocolate digestives? Creamy chocolate with a crunchy interior. You wouldn't stop at 1. Cranberry and Orange cookies? Best combination of sweet citrus and butter at the same time. Absolute Favourite. 

However, I'm also sure that all that butter and processed flour does no good to the thighs! When I chanced upon this whole wheat chocolate-covered digestives, the eyes lit up and the baking itch came on. It's been a while since my last bake as I eased into a new job. The inertia to start the whole measure-sift-mix-bake-and-wash process prolonged and weekend after weekend zoomed past. 

Thankfully, this is a really easy recipe, no need for heavy duty mixing nor massive clean up, its almost just a 2-bowl process! The bake took less than an hour to complete, excluding the cooling time. The resulting cookie was a healthy dose of goodness, tinged with bursts of orange peel and covered in a almost-bitter 70% dark chocolate coating. One cookie is sufficiently filling as a snack, and the crunch crunch crunch of the cookie is absolutely satiating. Love it and so did almost who tried. Gonna be a regular item on my bake list! 

Ingredient List:
1 cup whole wheat flour
1 1/3 cup rolled oats
1 tsp baking powder
1 pinch of salt
1/3 cup dark molasses
117g unsalted butter, cold and cubed
Orange Peel from 1 orange
2 tbspn milk 
220g 70% dark chocolate, melted

Pre-heat oven to 180C. 

1. Process flour, oats, baking powder, salt and sugar in a food processor, or since I don't have one, in a blender. 
2. Pour into a large bowl, add the butter and orange peel and cut the butter into the mixture, until it resembles small bread crumbs. Do not over-handle or mix to the stage where the butter has melted from the warmth of the hands. 
3. Add the milk and form mixture into a slightly wet dough. Add more milk if necessary, it should just clump together but is not wet. 
4. Roll between 2 parchment paper and cut out desired shapes. 
5. Place cookie dough onto a paper-lined pan. I had 22 cookies from above portion. Chill in freezer for at least 10 minutes.
6. Bake for 20 to 22 minutes until edges turn slightly brown. 

7. Cool the cookies thoroughly. 
8. Melt the chocolate in a bowl over simmering hot water until smooth. 
9. Dip each cookie in the chocolate and let the chocolate coat harden at cool room temperature or in the fridge. 

I made the mistake of letting the chocolate harden completely on the chopsticks, in the fridge. The base of the chocolate coat harden over the chopsticks and when I pry them apart, some of the base broke, leaving spots of cookie peeking out on the base. 

Keep the cookies in the fridge and enjoy them over the next week. Delicious Goodness!

Saturday, May 10, 2014

Sarnies Re-visited

3rd time at my favourite sandwich place. Was looking forward to their salads but alas, weekend menu doesn't include that. Fell back to my first time order of mushroom and egg ciabatta. It came with 2 eggs still with slightly molten yolks, generous serve of meaty mushrooms and a thin layer of tomato relish on toasted ciabatta. I love that I can ask for mushrooms instead of bacon, each time I went there, I customise my orders slightly and the good guys of Sarnies happily obliged. The mushrooms here are succulent and juicy, a little sourish, perhaps from a good dose of balsamic vinaigrette, yet sweet to the palette, as good as that at Humble Loaf or maybe just a tad better, in my opinion. The tomato relish added a different layer, tantalising to the tastebuds, just wished that it's a thicker layer. Huge in the portion, I did my usual finish half and doggy-bagged half. So while the price may be higher, the portion size justifies it. Not gonna be my last time there!

Friends had the below dishes. This is a Huge platter! Bacon, curried beans, sour dough, eggs, mushrooms, and a large sausage hidden under all those mushrooms. The male consumer of this couldn't finish it! Apparently overall a tad too salty for his liking though. I like the curried beans, fat and sweet/spicy at the same time. 

Such a pretty dish! Smoked salmon on sour dough toast with eggs. My fellow diner asked for the eggs to be fried instead of scrambled, omg came with 3 eggs and apparently already lesser by 1 as scrambled eggs portion would be 4 eggs. 4 Eggs! We would have usually consumed all 4 eggs unknowingly. Friend's comment that it is also too salty for her, and that the sourdough is dry, which I agreed as well. 

Can't leave Sarnies without their coffee, my 2nd top favourite (after Yahava, of course!).

A delicious lunch on a late Sat (best time to go would be 2plus as the crowd thinned out by then). Chill to the max! =)

Saturday, March 22, 2014

Sunday morning with OZ Specialty Coffee and Yahava Koffeeworks

Are you a coffee fiend and need a big cuppa every morning to start your day? I do. And I usually wish for a strong dose, none of those watered-down versions or mixture bags. My daily morning cup is a usual black. At the arrival of weekends, I like to indulge in a aromatic cappuccino. And with the very cliché but true "Recent proliferation of cafés", its easy to explore different cafes but definite hits and misses in accordance with individual preferences of their caffeine fix.
Last weekend, we went in search of a early café breakfast and arrived at OZ Specialty Coffee, opened since November 13. It's at Thomson V Two, a condo in a part of Sin Ming that's a stone throw away from the Upper Thomson foodie stretch. Opened daily from 9am, me and hub were there at 910am Sunday and through our 2-hour stay, there were about 4 other groups of people so it was a lovely quiet morning. The café is the usual small setup, with a row of bar seats inside and pretty white tables outside. We sat outside, watching the little traffic on the roads. While it is quiet, it's not a place we could really stay to enjoy a cup and a read due to the presence of mosies. Good for a lazy morning of available seats and good food, before you start the weekend ahead.  

Food wise, OZ serves a small but very well-done range of breakfast items and coffee from Pacarama, Thailand, which is described to be rich and nutty. I'm really not an expert in deciphering coffee blends and their nuances so all descriptions are based on my personal preferences.
The coffees arrived amidst our 10 minute wait for the food. It's pretty in it's white cups and milk swirls, however both hub and I felt that the ratio of milk was a tad high, overpowering the coffee. It also makes for a light cup by my standards and not sufficiently strong for me, a self-professed coffee addict. I'm sure it appeals to many others though, as could be read from the many fantastic reviews on their coffee!
We love the waffles, which was crisp on the outside and doughy on the inside. We wonder if it's yeasted; it is seemingly so when we looked at the slightly holey structure of the interior crumb. Slightly sweet, it was a good accompaniment to the scrambled eggs. I would return just for the waffles! We also had the smoked salmon and scrambled eggs on a toasted brioche with arugula. It was great as well, with a generous dose of salmon. I just wish the brioche was thicker or perhaps it was just weighed down by the filling. The portions are kind of small but at a very reasonable price, 2 coffees and 2 breakfast items only totaled $26. It was also sufficiently filling which means we did not over-eat as it sometimes happens with the larger portions that come with higher price tags anyway, at other places.
Thumbs up for the great breakfast but I would look elsewhere for my much-needed caffeine fix, which we did rectify rightaway by going to
Yahava KoffeeWorks
It was on my to-go list for the longest time but it's kind of hard to reach without a car as it's nestled deep within upper Thomson, at Jalan Gelenggang. We were super glad to have made the trip there, which was actually just another 5 minutes drive from where we were in Sin Ming. This is a huge place by the usual café standards, and is 1 serious coffee-brewer. You have to visit, to check out their full range of coffee beans, their vast array of equipment, both big and small and you could really take your pick. They have 1 corner for coffee-tasting and appreciation classes and their baristas are very friendly and willing to share their knowledge and tips with us.
We ordered 2 mid-sized cups, which is only $5.50 each and huge and so pretty when they arrived. I love these colorful mugs, and love their coffees as well. It has a strong aroma and slides very smoothly down the throat. They have a small selection of toasted sandwiches and pies as well as cakes, not a big bunch of food but the focus is on coffee. It's also generally pretty quiet and we spent a good 2 hours there with our coffee and books. It's probably going to be our frequently-visit list from now on!

OZ Specialty Coffee
11 Sin Ming road
#01-13 Thomson V Two 
Weekdays 12noon to 12midnight
Weekends 9am to 12midnight
Yahava KoffeeWorks
4 Jalan Gelenggang
Opened daily 9am to 6pm