Chicken, Bacon, Avocado and Pan-Fried Asparagus Salad

Recipes
You can't even tell this was taken 3 days after I first made it and was bordering on not tasty.

You can’t even tell this was taken 3 days after I first made it and was bordering on not tasty.

It’s the weekend people and I know what that means for most of you. Heavy ass food, hitting the alcohol a little too hard and staying up wayyy too late to watch all them World Cup matches.

Do yourself a favor and get in a nice healthy salad in there to keep you going.

I promise this one is almost brunch worthy. It’s got bacon in there and avocado. YUM.

Now this salad is good – the bacon and the avocado weigh down the otherwise unremarkable spinach. The dressing is tangy and makes your lips curl.

Make it and trick yourself into feeling virtuous. 😛

Vinaigrette (From Bon Appetit)
1 small garlic clove, finely grated
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
Salt and freshly ground black pepper

Salad
bacon, as much as you like
1 Tbsp butter
asparagus, chopped, as much as you like
1/2 lemon, squeezed
spinach, cut, as much as you like
boneless chicken breast/thighs, as much as you like
avocado, cubed, as much as you would like

Vinaigrette
Put all ingredients into a glass bottle with a cover. Shake vigorously.

Salad
Either pan fry or grill or bake your chicken till done. If you can’t do this without a recipe. I can’t help you. Or email me and I will.

Once cool, cut the chicken into bite-sized pieces.

Fry the bacon until crispy and drain on a paper towel lined plate. Wait till cool and chop into bite-sized pieces.

Melt the butter in a pan over medium high heat. Add the asparagus saute until golden brown and a little burnt looking. Right before taking it out toss with the lemon juice.

Put together a bowl of salad with the spinach, chicken, bacon, asparagus and avocado.

Drizzle or toss with the vinaigrette.

*Adapted from Pinch of Yum.

READ THIS: VOLUME 9

Thoughts
My not so sad breakfast this morning of the always satisfying Nutty Cranberry Granola - recipe from Shutterbean

This morning’s breakfast was the always satisfying Nutty Cranberry Granola – recipe from Shutterbean

It’s been one of those weeks – where I’ve been staring down the clock at work.

Just wanting to be somewhere else.

On vacation? Maybe? Sunning myself by the pool in some beautiful far away land? Ok – yes, definitely.

I could stay in any one of these beautiful hotels. My favorite being this ridiculously escapist Moroccan spot or this hotel ON A CLIFF in Portugal.

But first I need a new swimsuit. Ooh how about this one?

Before I wear that though I better make sure I’m all fit – I’ve been getting inspired by Lydia Elise Millen – Fitness, beauty, fashion and life(Style) blogger and all-around very pretty person.

And maybe when I’m on vacay I can use this stunning MAC eye quad by Pedro Lourenco ?

While I’m at it Imma gonna make sure I eat all them popsicles and partake in this new churro-ice-cream abomination.

Yeahhh.

Potato Head Folk

Flash Restaurant Review
Our burgers and The Naughty Fries.

Our burgers and The Naughty Fries.

What: A Western (Aussie/American/British??) burger joint with some Asian touches.

Pros: HEARTY, tasty and very hip. Definitely have the Naughty Fries (SGD9)!

Cons: Lamentably slow service and pricey (SGD18-25 for the burgers – and they don’t come with sides).

Verdict: Visit them and enjoy the food but be very, very patient.

Details:
36 Keong Saik Road, Singapore 089143
6327 1939
Website

One Mug Hot Chocolate

Recipes
No, I'm not Melissa.

No, I’m not Melissa.

I know it’s crazy hot outside.

I know that we are all on the verge of melting – Wicked Witch style – into a puddle because of the craziness that is global warming.

But really – who do we have to blame but ourselves in this situation?

I mean if we just stopped consuming so freaking much and reused things and generally didn’t leech the earth of its resources and rode planes around everywhere and bred all these COWS we might be ok today. But instead we have started the end of the world as evidenced by that glacier that’s melting and making land scarce and anarchy inevitable.

No? NO?!

Ok right, this is a food blog.

So let’s make some hot chocolate. Because it’s great to drink when you’re tired and when it’s hot outside but you’re in a cool air-conditioned room – which of course will only speed up global warming.

Drink up!

1 cup milk
2 tsps cocoa powder, unsweetened
1 Tbsp white sugar
¼ tsp vanilla extract
Pinch of salt
Pinch of cinnamon, optional

Heat up milk in a saucepan till hot over a medium flame. Make sure it doesn’t burn by stirring frequently. You will know it’s done when it hisses as it climbs up the sides of the saucepan.

While the milk is heating up, combine the rest of the ingredients in the mug.

Pour the hot milk over the other ingredients and stir quickly, with a spoon/fork, till fully mixed.

Enjoy!

* This version isn’t as sweet as the others I’ve found which call for 2 Tbsps. I mean, that’s just unnecessary.
** I made this last night after a long bus journey and it really did the trick to both satisfy my hunger at 1am and also make me feel comforted 🙂

READ THIS: VOLUME 8

Cooking, Thoughts

Its been a while since I’ve done a Read This post so here goes.

And I’m not just doing one because I don’t have a food post up my sleeve and have to make do.

Ahem.

Blackberry, Honey, and Yogurt Ice Pops

Blackberry, Honey, and Yogurt Ice Pops

After a wonderful gift from Hattie (AKA popsicle molds) i was able to jump on the summer recipe bandwagon of icy treats. These Blackberry, Honey and Yogurt Ice Pops/AKA my first popsicle experiment totally lived up to my expectations. There is tang from the yogurt and lime and richness from the pureed blackberry. My version used sugar syrup made with raw sugar and vanilla extract!

There’s a Cafe Fest coming up in Singapore that I’m super excited about. Speaking of cafes, despite new ones opening up all the time (I’m referring to The Tastemaker), I still stick by my old favorites, Artisan Boulangerie Co. (for their great service, coffee and quiches) and Tiong Bahru Bakery (for their pitch perfect Almond Chocolate Croissant).

Despite not delivering any food posts this week – I’ve been preparing food at home non-stop. My new favorite lunch are these Peanut-Sesame Slaw with Soba Noodles (I added baked tofu), this parmesan vinagrette is great with romaine and I baked Lacy Coconut-Topped Brownies for a sweet treat!

World Cup! World Cup! World Cup! It started y’all.

There are a number of different ads out there but this one by Beats wins – simply because of the sheer number of celebrities in it.  See if you can spot all of them.

*Photography by Hoi Yee (paper_shins).

Mee Hoon

Cooking, Recipes

Image

This Sunday I hunkered down and made mee hoon.

Mee moon or bihun, the name it’s known as in Singapore but I refuse to use, is a traditional Malaysian rice vermicelli composed dish of deliciousness that people traditionally eat for breakfast or cook in large amounts for potlucks.

It’s satisfying and will send you into a carb induced coma upon consumption.

In other words – it’s perfect.

Image

It tastes a little fishy, a little oily and a lot like wok (if you make it in one).

8 Tbsps vegetable oil, divided in half
1 packet tau kwa/tofu
2 to 4 eggs
2 medium sized onions, thinly sliced
5 cloves of garlic, peeled and minced
1 small pkt perencah bihun goreng
1/3 cup sambal belacan
1/3 head of chinese cabbage, cut into strips / beansprouts (guesstimate the amount)
1 packet of mee hoon/rice vermicelli, pre-soaked in water for 30 minutes
2 Tbsps soy sauce
2 Tbsps oyster sauce
1/2 Tbsp chili sauce
1 tsp sesame oil
1/2 to 1 cup chicken broth/water
salt, for tasting

Heat 4 Tbsps oil in non stick pan over a medium flame.

Cut the tau kwa/tofu into small even cubes. Fry in the oil until golden brown. Takes about 5 minutes and you must rotate the cubes so they’re evenly browned.

Remove from the pan and set aside on a plate with a paper towel to soak up the excess oil.

Beat any number of eggs you want in a bowl. Season with salt. In the same pan as before cook the eggs, cook the eggs as you would an omelette. A minute on each side.

Remove from the pan and set aside on a plate with a paper towel to soak up the excess oil.

Now heat up the remaining 4 Tbsps oil in a wok over a medium flame.

Fry the onions until soft and lightly brown. Add the minced garlic and brown for half a minute.

Add the perencah and fry for another half minute. Add the sambal and fry for a minute or two.

Add the cabbage and mix until coated with all the other ingredients. Cook until no longer so crisp.

Drain the water from the mee hoon – shake it around so that the mee hoon is separated and not in a block.

Add to the cabbage mix and stir well.

In a bowl mix the soy sauce, oyster sauce, chili sauce and sesame oil. Add some water to mix well.

Add this to the mee hoon and stir until even coated. About 5 minutes.

At this point you can add the chicken broth/water so that a) the sauces mix better and b) the mee hoon is moist enough. Add as much liquid as you need.

Mix and heat through until done. Approximately 5 to ten minutes more, but really it should look and taste right. Make sure the mee isn’t all stuck together and it’s evenly spiced.

It’s now done! Eat for breakfast or lunch with a steaming cup of 3 in 1. Yeah. Cause you’re classy like that.

*This is a DiniBlini TM recipe.
**Photography by Hoi Yee (paper_shins).