What: Modern Asian CBD resto with fairly expensive food (mains start at SGD12 bucks) that is actually worth it. Also they have a lunch special – if you add SGD3 you get a drink and salad.
Pros: The restaurant is beautiful – my lunch mate and I were surprised and concluded it would make a lovely intimate wedding venue. It’s filled with light, it’s clean and crisp and I’m even into their unexpected marbled tables. The rice bowls (she had Butter Poached Cod (SGD18) and I had Braised Pork Belly (SGD16)) were delicious and fresh and the hefty meat serving made me happy.
Cons: Their Liu Shia Custard Donuts AKA salted egg yolk donuts (SGD7 for three), though beautiful, were fairly ordinary and a bit too sweet. Skip them!
Verdict: I think it’s a good place for an overdue Friday lunch catch-up or a lunch meeting with clients.
Details: May May
65 Tras Street
+65 6221 4698
I have what you can call an interesting relationship with food.
As a kid I basically ate everything which meant I was a little soft around the edges.
This meant A LOT of teasing in primary school and as I grew older, I grew heavier. Finally, in high school there came a year where I ate very little and exercised very much.
That year changed my relationship with food – it became an enemy and something to fear. Weirdly enough I also started thinking about it a whole lot more – despite not consuming very much.
Fifteen years later I still have a very intense relationship with food but don’t think I will ever fall back into the pit of unhealthy deprivation. I eat specific things that I think are healthy and nutritious and give me a lot of energy. I also make sure I have an allotment of chocolate everyday for, you know, #health.
Still sometimes, when I want to make and eat a desert all these old feelings of trepidation rush back – is this is a good idea, will there be too much, do I really need these extra calories, but I CAN’T BE EATING CAKE FOR BREAKFAST FOR FIVE DAYS!!!!
This past weekend all these confusing feelings and thoughts flooded my brain after I decided I had to make bread pudding (I mean I had a leftover baguette, what’s a girl to do?). That was when I had a bit of a “check yourself, before you wreck yourself,” moment.
Eating a bit of bread pudding is not going to kill me. It might even make me happy (in that moment, I know food is not the solution to all things). And while I don’t advocate eating cake and bread pudding and generous mouthfuls of refined white sugar everyday, it’s important to let myself eat the things I want and love, sometimes.
It’s irritating, but also true, that moderation might be the only way to approach food and also life.
*The bread pudding I linked to is the recipe I used and it was GORGEOUS. Skip the sauce though – eat with maple syrup/honey instead!
The motivation behind the coconut lemon curd – was a lack of tastiness.
Let me rewind.
So, Saturday last week, I awoke, slightly worse for the wear after… let’s call it, an enthusiastic Friday night.
The only solution was – brunch. And grocery shopping. Because I had to make food. And get on with my day. Because no matter how you feel – you gotta get shit done. Coz you’re an ADULT. See here for inspiration.
So, in my mind I had a game plan. I was gonna go, get the freaking groceries and get a donut from Starbucks. A glazed old-fashioned donut with a cup of black coffee. And life would be beautiful.
After getting all them groceries and ambling over to Starbucks, the semi-polite barista informed me they were out of donuts.
Since my entire plan for happiness, that Saturday, was precariously hinged on whether I not I ate that donut, I left said Starbucks knowing that all hope was lost.
I had nothing else to do but make butter cake.
Also I bought a lot of eggs. Butter cake requires many eggs.
I would like to tell you that after I hate-baked this cake I discovered that it was quite dry. This may be because I baked it like 10 minutes more than the recommended time. The batter was still jiggling – OK? The only thing I could do – obviously – was to then make lemon curd to go with it.
When life gives you lemons…
250g unsalted butter, at room temperature – I used salted because I didn’t have unsalted. Don’t judge.
1 + 2/3 cup / 200gm all-purpose flour
1 tsp baking powder
1 cup / 200gm castor sugar
½ tsp salt
4 Tbsps yogurt
1 tsp vanilla extract
Preheat the oven to 190C/375F.
Grease a loaf pan with butter, line with parchment paper, and grease that. Foolproof dudes. Use this method when baking.
Sieve the flour and baking powder together, stir in the salt.
Use an electronic mixer, unless you want to hate your life, to cream the butter and sugar together until pale yellow in color.
Beat in the eggs, one at a time.
Add in the vanilla extract and mix well.
Fold in the flour. I did this by spooning the flour in and making a “figure 8” shape with my spatula. Mel told me to do this. It worked.
Add in the yogurt and mix.
Pour mixture into the baking pan and smooth down with a knife.
Bake until golden brown and no longer jiggly! About 40 minutes. Use a cake tester to see if cooked.
Reading this recipe properly now, I realize I baked it at the wrong temperature, so 40 minutes might actually work.
Coconut Lemon Curd
1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)
2 tsp finely grated lemon zest (approximately the zest of 1 lemon)
1/3 cup / 70gm sugar
3 egg yolks
1/4 cup / 60g unsalted butter, cubed
4 Tbsps coconut milk
Measure out the lemon juice, zest and sugar into a saucepan. Cook over medium heat and stir until the sugar dissolves completely.
Whisk egg yolks in a medium heatproof bowl until frothy and add the hot lemon mixture slowly. Whisk continuously to combine. Strain the mixture through a mesh sieve.
Return to the heatproof bowl and place over a saucepan of simmering water. Cook, stirring continuously, until the mixture sticks to the back of a wooden spoon. Do not allow the mixture to boil.
Remove from the heat and add the butter cubes, whisking until fully combined.
Finally, add the coconut milk and whisk to combine.
Set aside to cool. Should keep in the fridge for about a week.
Funny thing about this cake and lemon curd was, I really thought it was just kind of blahhhh but my flatmates ate it all. I guess one person’s butter cake can be another person’s chocolate chip cookie.
This dessert, like so many others, was born out of a frenzy of denying my body sugar for days. Actually it might have been 24 hours. But as they say, same-to-same. I found the lemons in my fridge, stole my flatmate’s flour and baked these babies up. They might look questionable but I can actually say I pretty much ate ALL of this, by myself.
I always REALLY regret making Indian-fusion food or anything with the word curry in it. Why? It’s always insipid and then I crave my Mom’s food and then I crawl into a fetal position and cry. True story.
I have featured these babies before here, but before the editing and amateur “food styling” I attempted, they looked like this. They tasted friggin AMAZING though.
Goat Cheese and Blackberry Jam Grilled Sandwiches – Aamupalalla
Stunning Goat and Blackberry Jam Grilled cheese
Off-putting morning goat and jam grilled cheese sammies
I saw this grilled cheese, I had some left-over goat cheese, Hoi had just given me a mini-pot of strawberry jam – and I knew, it was meant to be. Stinky, cheesy and yummy, this baby was intense. Would I make it again? No. But do I regret it? No.
I made these nachos for a girlie dinner and it went down like a hit. Looking back at these pictures makes me realize though that man – I have got to learn how to style food! Or accept that having a food blog might mean not eating the food you present on the blog. ANYWAY, this was very tasty and Molly Yeh’s original post on it is beautiful. I recommend taking a look.
I saved the best, err ugliest, for last. A questionable textured breakfast that tasted pretty yummy, this baked oatmeal looked like the stuff of breakfast dreams, but in actuality looked CRAZY TERRIBLE. UGH.
I know y’all, it’s Salad Mondays, I promised you a nutritious recipe of salad goodness that would inspire you to take on the world and your week.
But ALAS. It’s not to be because although I have a salad to present to you… it looks like this:
In case you actually want to know what this is, it’s leftover chopped romaine, baked salmon with a simple lemon-garlic-oil dressing. Actually its crazy tasty. Just not very photogenic.
This past weekend I went to a barbecue and of course I had to take something because I have a food blog. If I didn’t take anything that would make me A) lose credibility and B) an asshole.
But I really didn’t want to take a potato salad, which is basically the easiest thing you can make for a group, and I didn’t want to make brownies because I recently have had some bad luck baking brownies. They’ve just been underdone and potentially salmonella causing.
What I really wanted was chocolate chip cookies.
What I really didn’t want was to spend my Saturday watching my oven.
Then I had a brainwave. Ages ago, when I was attempting to win host-of-the-year with my bruschetta bar themed brunch, I made this crazy easy batch of blondies for dessert. They took 5 minutes to prepare and 20 minutes to bake and my guests kept raving about them like no other. I, on the other hand, was on the fence about them. They seemed so normal.
BUT they had chocolate chips and were easy so I thought – why not?
This time I decided to kick it up a notch. I started with browned butter and added some crystallized ginger for some kick (I’m totally lying, I have a bag of leftover crystallized ginger that I bought, like, 3 months ago that I can’t finish).
It turned out so amazing and so soft that they were demolished at the barbecue.
The next morning I woke up wanting more and made a whole new batch, sans ginger and with coffee stirred into the batter.
My body protested these bad decisions but my mouth did not. Coz DAYAMN.
1/2 cup / 113 grams butter
3/4 cup light brown sugar
1 tsp vanilla
1 cup flour
1 tsp salt
3/4 cup chocolate chips (semi-sweet or bittersweet is fine)
1/3 cup crystallized ginger, chopped + 1/4 tsp ground ginger OR 1/2 Tbsp ground coffee
Preheat the oven to 175C/350F.
Generously butter an 8 by 8 square baking tin.
Cut the butter into even pieces and melt in a small saucepan over a medium fire. I suggest you whisk it so that it melts evenly.
Do this until the butter is light brown and smells nutty. This didn’t actually happen with me, but this is what the internet told me would happen. Mine just got very dark yellow and smelled quite good and coz I was scared of burning it, I stopped.
Wait for butter to cool till warm. Beat in the sugar until smooth.
Beat in the egg and vanilla. At this point, if using coffee, this is when you stir it in.
Stir in the flour and salt.
Stir in the chocolate chips and, if using crystallized ginger, this is when you stir it in.
Pour into prepared pan.
Bake for 20 to 25 minutes. I personally prefer 25 because otherwise I find the middle is a tad runny.
It’s SO good guys. I’m like swooning just writing this.