Cheat Eat

Animal Lovers League 2007 Calendar

Long time no woof. Liang Liang here doing my bit for charity. Please help stray and abandoned animals by buying the Animal Lovers League 2007 calendar. Each calendar costs S$10 and proceeds help sustain a no kill shelter that houses over 500 cats and 200 dogs.

The calendar is really cool because it has interchangeable heads and tails, in the shape of a dog or cat. Each individual month of the card can also be used as a postcard after the month is over. You can also personalise the calendar by decorating the paper carton frame.

Here is me with the calendar decorated by The Slave. Not bad looking considering she failed art in school. Woof!

Tiger Roll

The first time I made a swiss roll, it cracked and I got screamed at by my secondary school home economics teacher. Haunted by the failure, or maybe I was still afraid of Mrs Yap I never attempt the cake again until last week at baking class where I had to make several swiss rolls including this one. Known as the tiger roll, this cake has tiger stripe like patterns on the skin. Or rather, you get tiger strips when executed well. I thought mine looked more like squiggly worms. Still, I was quite pleased as none of my swiss rolls cracked.   

Stir Fry Yellow Garlic Chives

It is believed that the Chinese have been cultivating yellow garlic chives 韭黄 for more than three thousand years. I have always wonder how it was invented, imagining a garlic chives farmer who decided to give himself more work by covering the young shoots with soil just for the fun of it. The end result of this experiment being yellow coloured plants due to the lack of sunlight.

While not as nutritious as the green garlic chives, the yellow variety is much more prized in the Chinese culinary world for its softer texture and delicate flavour, the most familiar usage being paired with ee-fu noodles.

To better appreciate the distinctive garlicky taste, I prefer to stir fry yellow garlic chives with squid or prawns. Cut the chives into 4cm lengths. Season the seafood with a little light soy, shaoxing wine and white pepper. Bring the wok to smoking hot, add oil and a bit of mince ginger, fry the squid or prawns until slightly opaque , throw in the chives and quickly toss everything together. Add salt to taste and plate the food.

Dinner With The Food Bloggers

A year after the first gathering, Singapore food bloggers met again on the 26th of August for dinner at Sage. Kudos to Colin for organising a wonderful dinner and Aun for acquiring sponsors like Razor Sharp, BATS and Gryphon Tea Company for the gifts and lucky draw prizes. There were even home made chocolate kindly provided by Julius Truffles.

It had been great fun catching up with fellow food bloggers who attended last year's lunch and getting to know the ones who just joined. The dinner was delicious but it was the company of fabulous people that made this gathering truly memorable.

What Does It Say About The Baguettes

When the bakery uses one as a price card holder?

Cupcakes For Kids

Yes the decorations are a tad kitschy but who doesn't love a chocolate coated cupcake.

Cheddar Biscuits

ST: Hey, since you bought so many blocks of cheese from your trip to Melbourne, how about I make some cheddar biscuit.

The Brother: Sounds good.

So ST went into the kitchen and baked a batch of cheddar biscuit

The Brother: Eh, these are not cheese biscuit. These are muffin scone thingy! 

ST: These are biscuits what. The American kind of biscuit. What you expecting, cheese crackers?

The Brother: You bluff me.

ST: Why do I even bother......

Roast Chicken Marinated In Wine Lees

I ferment my own red glutinous rice wine 红曲酒 using My Hokkien grandmother's method which yields both wine and wine lees 红糟. While the family use the lovely mellow wine for drinking and cooking, we do not quite know what to do with all that wine lees.  The most common way to use the wine lees is to stew it with chicken but I am not fond of the dish finding the taste boring. The wine lees tint the chicken a blood red colour and some people, like the Brother and the Father are put off by it.

It is thus a delight to find the roast chicken marinated with wine lees recipe in Sylvia Tan's "mad about food" cook book. With the addition of shallots and garlic, the flavour is much more robust and complex. The wine lees and honey marinate gives the chicken a beautiful reddish brown hue.  A winner in both taste and aesthetics! 

More Sun With Moon

I love Sun with Moon's tea time offerings. The desserts are all so pretty and nice to eat.

Hojicha parfait - vanilla ice cream, hojicha jelly cubes, sponge cake, apricots, honey and corn flakes   

Kyodango & Warabi Mochi - mitarashi dango, warabi mochi and azuki bean paste

Sun With Moon Japanese Dining And Cafe

Avocado Salmon

Aburi Sushi

Sausage Mori

Tori Kamameshi

Sun with Moon Japanese Dining and Cafe
501 Orchard Road
#03-15 Wheelock Place