Hello you, gorgeous… uumm…mushroom soup.

Practice makes perfect… and if not, it hopefully makes for at least improvements to whatever the task at hand is. So you know what happens when you don’t practise, you move increasingly further away from improving. That’s exactly what happened to me, blogging and food photography. I got lazy and then lost my sense of ‘blogging direction’ if you like. I tried to get back into it, composing posts in my head, but then life got in the way. Then I started coming up with excuses: ‘My next post needs to be of a really great recipe with amazing photos – no great recipe, no amazing photos, no blogging’; ‘No one gives a damn anyway’.

Why am I blogging now then? There was no lightbulb going off in my head with a brilliant idea for a post. I didn’t cook or bake anything that I thought any of you would be scrambling to reproduce and share with the rest of the world. Sure, I took some photos. But what happened was that after just over 12 months of being a newbie in Singapore, I have yet to find a good soup joint to satisfy my craving for thick, hearty soup (I tried some mushroom soup at a place called The Soup Spoon in my early days here, it was like swallowing gloopy starch.. urrghhh). So I had a look at some recipes online. I bought some ingredients. I made soup.

Now, I can’t promise that there’ll be more to come soon, but today, here and now, I’m simply going to attempt to note down how I mustered up a simple mushroom soup last Sunday for lunch, upload the photos I took and not worry too much about how it all reads and looks. Much like how my mind-frame was like when I wrote my very first blogpost.

Here’s sharing with you my version of Jamie Oliver’s recipe for a mushroom soup. I’ve changed some of the ingredients based on what was available at the supermarket here in Singapore. I also blended all the ingredients but will definitely leave some chunks in next time round. It was so good, I only managed 4 servings instead of Jamie’s 6!

What you’ll need

• 2 dried shittake mushrooms
• olive oil
• 600g of fresh mushrooms (I used sliced king trumpet, white and brown shimeji)
• 4 cloves garlic, peeled and finely sliced
• 1 onion, peeled and finely chopped
• 1 handful of chopped fresh parsley
• sea salt
• freshly ground black pepper
• 1 litre chicken stock
• 1 tablespoon of Greek yoghurt
• 1 handful of chopped chives

To make your mushroom soup

1. Place the shittake in a small dish, add boiling water just to cover, and leave to soak.
2. Get a medium pot nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and parsley, and a small amount of seasoning.
3. After about a minute you’ll probably notice moisture cooking out of the mushrooms and at this point add half of the shittake chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 15 minutes until most of the moisture disappears.
4. Season to taste, and add your stock. Bring to the boil and simmer for around 15 minutes.
5. Add the Greek yoghurt and chopped chives then whiz your soup up to a purée in the pot using a hand held blender (or carefully ladle into a blender), seasoning carefully to taste.

… and it didn’t taste or feel like gloopy starch! Hurrah!

Yields 4 generous servings

Mentaiko or spicy pollock roe pasta

One of the advantages about our move to Singapore is the easy availability of Japanese ingredients. In London, I used to shop at Japan Centre and a few other smaller Japanese grocery stores along Berwick Street in Soho but even these were far from extensive in terms of variety and volume. In Singapore, generalist supermarkets (e.g. Cold Storage; Fairprice) have dedicated Japanese sections selling dried and frozen ingredients. Go to a specialist Japanese supermarket (e.g. Medi-Ya, Isetan Scotts, Takashimaya) and you’ll find anything from Japanese imported fruits, coffees, ready-made salads, hot food to ‘fresh’ seafood.

With the variety of Japanese ingredients available, I was finally able to recreate a dish that I’ve loved for years but have never been able to get the main ingredient for in London – mentaiko pasta. It’s such a simple dish, the only cooking required is boiling pasta! However, in all my years in London, I have simply never found mentaiko sold anywhere. Sure, I’ve seen the instant packet stuff but having used it a couple of times, the intensity of flavour is no where near that which you get from fresh mentaiko. Here in Singapore though, I have found this chili-spiced, salted pollock roe sold in bright sacs either refrigerated or frozen in the specialist Japanese supermarkets mentioned above.

The two sacs of roe I bought were already sliced open so all I had to do was to carefully scrape the membrane with a teaspoon to release the eggs. It doesn’t sound like a terribly appealing task but trust me, the eggs are delicious, packed full of umami. Once the roe is free, it can be mixed with softened butter, mayonnaise or cream (or a combination of all but I think that may taste too rich), and tossed with cooked pasta along with a little shredded nori. In my simple recipe below, I also added a little mirin (Japanese sweet rice wine) for a hint of sweetness then topped the pasta with some tobiko (flying fish roe – this dish is all about fish eggs isn’t it?). Other great variations includes topping the pasta with a mollet egg as ChubbyHubby does or with green shiso leaves by Marc Matsumoto.

What you’ll need

• 2 sacs of mentaik0
• 1 tablespoon unsalted butter
• 1 tablespoon Japanese mayonnaise
• shredded nori
• 200g angelhair pasta
• 2 tablespoons of mirin
• 4 teaspoons of tobiko

To make your pasta

1. Scrape the mentaiko into a large mixing bowl together with the butter and mayonnaise. Mix well with a small pinch of shredded nori. The mixture should pack a punch in taste but season with salt if required. Set aside at room temperature.

2. Cook the pasta according to packet instructions or until it is al dente. Drain and add it to the mentaiko sauce together with the mirin, tossing well to ensure that all of the pasta is coated evenly in the sauce.

3. Plate the pasta and top with a teaspoon of tobiko each followed by a pinch of shredded nori.

Yields 4 individual servings

No bake Oreo chocolate cherry tarts – because I’m still oven-less!

I haven’t been baking. At all. My excuse since we moved to Singapore in the last 6 months was that we do not currently own an oven here. However, when I saw Mowiekay’s blogpost on these no bake oreo chocolate cherry tarts, I knew that excuse wouldn’t fly anymore!

These little tarts were easy to make and totally more-ish. I’d be deluding myself if I said they were good for my diet but it certainly made me feel better that there were cherries on them! Please hop on over to Mowiekay’s blogpost for the full recipe (and his gorgeous photos because seriously, mine does not even compare.. at all).

Whilst I used all the same ingredients in making these tarts, I did amend the method slightly in making the chocolate ganache. Instead of heating the cream, chocolate and golden syrup together, I broke the chocolate into pea-sized pieces in a bowl, brought the cream and golden syrup to a boil in a small saucepan, then poured the hot cream mixture over the chocolate. I then slowly stirred with a small balloon whisk until all the ingredients formed a thick glossy ganache.

Since most of the flavour in a chocolate ganache comes from the chocolate, I would advise you to use some good quality chocolate – I used Green & Black’s dark chocolate. My bar of chocolate was 150g and the double cream (or thick cream in Singapore) was 200ml. I didn’t want to waste the cream (the recipe calls for 200g dark chocolate to 200ml double cream) so just used up all of both. This would have resulted in a thinner ganache than in the recipe but I was satisfied with the consistency.

This ‘non-baking’ session reminded me of how much I miss baking and generally pottering about in my own kitchen. As most of our kitchen equipment (including my beloved Kitchenaid mixer) remains in storage, my activities in the kitchen have been limited to putting together salads for lunch and these non-bake tarts. I miss having easy access to my props and cookbooks; and long for the day when they can be displayed in all their glory in a dedicated bookcase in our own home. Until then, I feel like I’m still in a transitional period of sorts and can’t seem to find the focus or inspiration to make anything more complicated; or to style and shoot food – I really struggled to take photos of these tarts that I was happy with.

That aside, if you’re oven-less like I am at the moment but want to treat your loved ones to something sweet and delicious, I hope you’ll enjoy making these tarts. They really are lovely jubbly (bless you Marco!)!!!

Easing back into the kitchen with a Yum Woon Sen

Hi all! Thanks for sticking around and your continued support on the blog. Unbelievably, Chef K and I marked our three months move here to Singapore a few days ago. Can you believe that we’re STILL trying to settle in, in this sunny little island-country? We’ve been really blessed though, to have K’s family around us. My MIL’s been feeding us really well but as a result, I’ve not been in the kitchen much, except to help with the washing up (I know, lucky me!). My beloved kitchen gear remain in storage and when I saw ‘Red’ today, resting in her Kitchenaid box, I felt a little pang of sadness that she lies there so unloved.

However, I did make a resolution a couple of weeks back to cook something and photograph it. Something that didn’t require an oven (we’re oven-less here) or too much time in the kitchen. Looking through my previous posts, I found my variation on the Thai Yum Woon Sen (mung bean noodles salad) which I blogged about last year. Last year, in London. In the summer. Sigh. *shakes self out of missing London mode*

I’ve changed the recipe a little bit, based on what I could find in the supermarket here and in my MIL’s fridge. Certain produce like coriander and celery leaves are really cheap here. Others like tomatoes and lettuce are a little bit more expensive than in the UK, being imports from Australia/the US but still readily available.

The great thing about this dish is that the change in ingredients still made for a really good hearty salad (though not necessarily authentic), the key is simply to make sure the dressing is spot on!

Thai mung bean noodles salad (Yum Woon Sen)

What you’ll need

• 2 small bundles of mung bean/glass noodles
• 100g minced pork
• 12 fresh tiger prawns, peeled, deveined and butterflied
• Salt
• 1 fresh red chilli, finely sliced
• 1 stalk of spring onion, finely sliced
• A handful of chopped celery leaves
• A handful of chopped coriander
• A handful of cherry tomatoes, sliced length ways
• Chopped roasted peanuts to garnish

For the dressing

• Juice of 2 limes
• 3 tbsp fish sauce
• 3 tbsp soy sauce
• 3/4 tsp sugar

How to make your noodles salad

1. Mix all the ingredients for the dressing in a small bowl until the sugar has dissolved and set aside.
2. Soak the mung bean noodles in boiling water for about 1-2 minutes. Drain and set aside.
3. In a saucepan/ wok, fry the minced pork in a tablespoon of oil until cooked then toss in the prawns and fry for a further 3 minutes or until the prawns are just cooked. Season with salt according to taste. Remove from the heat to cool for another minute.
4. Add the mung bean noodles into the saucepan/ wok together with the chilli, spring onion, celery leaves, coriander, tomatoes and dressing. Toss well.
5. Arrange the lettuce on a large platter so it holds the salad, then spoon the noodles on top of the lettuce and serve warm with chopped peanuts on top (the observant ones amongst you will notice I forgot the peanuts before the shoot!).

This platter of salad easily serves four as part of a meal with other dishes or as a starter.

We used the lettuce leaves to wrap a little serving of noodles and ingredients together before devouring in one big mouthful!

Singapore: Food centre etiquette

Above: Fresh fruits at Tanjong Pagar food centre

Over the last few weeks, my initiation into life as an expatriate in Singapore has been enriched by friendly new colleagues who have shared the task of introducing me to various affordable food venues around my workplace. If you follow me on Twitter and Instagram (@catchychan), you would have seen my lunch time food photos. Some of my friends back in the UK have complained they’ve not seen much else of Singapore!

Above: Wonton noodles and freshly squeezed sugar cane juice from Amoy food centre

From high-end restaurants to fast-food joints, coffee shops to food centres – Singapore, and certainly the area around my workplace has it all. Of these, the food centres are probably my favourite place to eat. As I alluded to in my previous post, food centres are open-air buildings with numerous food stalls mainly selling a variety of inexpensive local fare. This is generally cooked food although some also incorporate a food market. In their attempt to help me fit in, my colleagues (bless them!) have so far taken me to four food centres located within ten minutes’ walk from us – Lau Pa Sat, Amoy Street, Tanjong Pagar and Maxwell Road food centres. Of these, Amoy FC has stood out as the one serving the better fare, with the added benefit of being located closest to my workplace. Trust me when I say on the hotter days, the shorter the walk, the more attractive the place.

Above: Office workers arrive at Amoy Street food centre

To give you a sense of size, there are over 130 stalls, each about 5x10ft at Amoy Street FC laid out over 2 floors in a purpose-built open-air complex. The more popular stalls seem to be located on the upper floor, amongst them selling nasi lemak (Malay-style coconut rice), Teochew-style fish soup, wonton noodles, horfun (flat rice) noodles, chicken rice, Chinese-style pastries, dim sum, Nyonya desserts, fresh fruit juices and much more.

Above: Fish ball and minced pork noodles, and roast chicken rice

Whilst the variety of local delights on offer is mouth-wateringly interesting, what has been more fascinating for me to observe is the whole lunching etiquette of the thousands of office workers who descend on these food centres over lunch time.

First of all is when lunch ‘time’ itself is observed. Here in Singapore, if you were lunching at a food centre, the ‘race’ to fill hungry tummies begins at around 11.30am with the aim of joining the queue at your preferred food stall of the day by 11.45am. Of course, if you’re not lunching at a food centre or preferred to wait an extra 15 minutes for your food, by all means, move at your own leisurely pace! Now, I use the term ‘race’ loosely here – the average walking speed of most Singaporeans is, in my opinion, much slower than that of Londoners. I blame the heat from the midday sun which seems to slow even this usually fast-paced-ex-Londoner down.

So, let’s say you’re new on the scene and do not have the benefit of nice colleagues who take the time to explain how things work around here to you. You amble along to a food centre at around noon. You see queues of about ten people or so at what appears to be the more popular stalls and think, ‘It’s alright, the queues are moving fast’. You join one of these queues and wait in hungry anticipation, taking in the sounds of vendors hollering for customer orders and said customers hollering right back with what they want, stomach growling in response to the delicious aromas wafting through the whole centre.

Above: Signboard of a typical food stall in a food centre

Perhaps more minutes than you anticipated later, you’re feeling relatively smug albeit a little damp under the collar (remember: multiple hot stoves+lots of bodies+no air-conditioning). You finally got yourself understood by the ‘uncle’ who shakes his head at your English, strange accent and perhaps halting dodgy Mandarin, that you want to purchase a SGD$3.50 plate of roast chicken rice (Tip: just point at any available photos or food on display). You scan the vicinity, note the empty tables and think ‘Excellent, looks like it’s my lucky day’, then begin moving purposefully if carefully with your tray of food towards what looks to be an empty table closest to you.

Then you clock the packets of tissues, umbrellas, newspapers and even filled shopping bags on the ‘empty’ tables and seats. What’s this then?

Welcome, to the Singapore lunch time reservation system, where the smart punters stay ahead of the race by leaving their less-treasured belongings to reserve a space BEFORE they join the queue to buy their lunches! It’s a bizarre scene, and one that I’m now used to seeing but still find amusing. Yes, I do it now too and needless to say, carry a packet of tissues at all times (also most useful to dab at the beads of perspiration that won’t fail to gather as you savour your bowl of hot soupy noodles!). If you do struggle to secure a whole table to yourself, ask politely to share where an empty seat is available. If you’re lucky, you might even get a chatty local who will recommend the best dishes around to you, or some local-looking expat like me who will at least be able to share her packet of tissues!

Above: Fishball horfun noodles in soup and Teochew-style fish soup

Once you’ve sussed out the ingenious reservation system, lunch at food centres cost a fraction of what you would pay, for pretty much the same dish in an air-conditioned restaurant. It’s relatively clean too, with dedicated cleaners to clear away your empty dishes and cutlery, and to wipe down the tables. Whilst it doesn’t make for the most relaxing and comfortable dining experience (you get evil-eye-balled if you hang around too long after you’ve finished your plate/bowl of food), I love the vibrancy and character that all the smells, sounds and sights conjure. Plus I get to sample some of the tastiest local cuisine. That, to me is well worth the race.

Note: All photos above taken with my iphone 4S.

On not-so-familiar ground: My first month in Singapore

Today marks a month since K and I relocated to Singapore. We’ve spent the last few weeks catching up with family and friends in the region, and are settling in moderately well. Why only moderately, you may ask.

Having lived in London for more than half my life, in many ways, I’ve grown accustomed to the ways of the British. Yet Malaysia (friendly neighbour of Singapore) is where I spent my childhood. It is where most of my family still live and one of the reasons we’ve chosen to give life in this part of the world, a go. Whilst I’ve never lived in Singapore before, this is K’s home country and similar to Malaysia in culture. The food, the culture, the people are all familiar, yet there have been times in the last few weeks that I’ve felt more of an affinity with the expatriates than the locals!

I’ve now started at my new job, right in the heart of the CBD (Central Business District) of Singapore. The lunch culture here is very different from that in London – no ‘grab and go’ sandwiches and eating at my desk! I’ve been slowly exploring the various food centres (open air buildings with numerous food stalls mainly selling inexpensive local fare) in the vicinity of my office. To be honest, it’s all been a little hit and miss. Of course, it’ll take time for me to find some really good local food and when I do, I will share these with you.

For now, here are some snapshots of what we’ve been up to over the last couple of weekends, spent meeting up with new family (for me, at least) and old friends… nothing very local, which goes to show just how wide the expatriate community is catered for here, that such places are as commonly found as the local food centres.

First up, a couple of weeks back, we met with some friends at Ippudo Tao of Ippudo Japan, famed for its Tonkotsu (pork based) ramen. I’d been to Ippudo in New York last year and was blown away by the silky al dente ramen, in a rich delicious broth. I also had the melt-in-your-mouth pork belly tucked in a soft white bun. The ramen at this Singapore outpost did not disappoint but unfortunately, the buns were far from what I remember them to be in New York.

Above: Ippudo Tao, UE Square

Above: Ippudo pork buns and Tao Kuro ramen noodles

This last weekend, we explored a little of Dempsey Hill, formerly home to British Army barracks which then saw life as an antique warehouse area before being reinvented as a thriving dining spot. Being former barracks, the buildings are arranged in several small clusters, each a short walk from the others and nestled amongst lush greenery. I noted, some of the restaurants offered casual outdoor dining and the crowd appeared to be of the younger working adults and expatriates. I like that it’s a relatively secluded spot, away from the hustle and bustle of the rest of Singapore.

Above: Jones The Grocer and Barracks, House

Our brunch spot on a sunny Saturday was Barracks at House, aptly named for the history of the area. The dining area was kitted out with mismatched wood and metal furniture; and fresh flowers at each table, giving it a slightly laid-back and whimsical, yet utilitarian feel. With the sunlight streaming in through the floor to ceiling glass panels, it was a great setting for a relaxing couple of hours. Whilst I thought a lot of care and attention was given to the décor, the same could not be said for the food we had. The poached eggs I had were, despite being perfectly cooked, under-seasoned (coming from someone who prefers her food on the bland side), whilst K’s pancake stack was overly sweet from the mix of dried fruits and syrup. Our side order of truffle fries did not disappoint, though – sprinkled with salt and white truffle oil, we’d have happily ordered another portion.

Above: Barracks, House – poached eggs with asparagus

Above: Barracks, House – seven layer pancake

Above: Barracks, House – truffle fries

Still, I enjoyed our first brunch out in Singapore and the walk around the area after. We found two specialist grocers offering European fare (Jones The Grocer and Culina) which, albeit expensive by London standards would be handy to visit if we needed ingredients for say, K’s homemade pasta. He’s even found the special 00 flour for it, unavailable at other typical Singaporean supermarkets (thanks to @aun koh of Chubby Hubby for the pointer).

Above: Culina at Dempsey Hill

I think it’ll take some time for me to settle into the lifestyle here. While I have been missing London and the network of fellow foodies there, I seem to have gravitated towards seeking out non-local food over the weekends. My observation though, is that the Singapore food scene is a heady mix of both local and non-local cuisine, to suit all budgets. I’m hopeful I’ll find some real local gems soon without breaking the bank!

From a baking perspective, whilst I continue to be inspired by the many blogs which I follow, I will not be able to bake for lack of an oven and my own kitchen for some time. Fellow baker-bloggers, I’m bookmarking many of your delicious recipes for future use and checking out availability of ingredients here!

Before I sign off, thanks again, for your continued support for the blog, and for me, despite all the changes. I really, truly appreciate it.

x, thebountifulplate

My London…

… today, I am simply missing the quiet in you.

Photo taken in Hyde Park, London. January 2012.

My London: Sushi of Shiori – my guilty pleasure

I first read about Sushi of Shiori through Londoneater’s blog. Since then, this little sushi restaurant has become a little guilty pleasure of mine. The quality of the sashimi and sushi has been worth every penny I’ve spent here. However, a meal with drinks does set you back about £50 per person – hardly the kind of restaurant I could afford to visit even on a monthly basis. Hence, we’ve been back only about half a dozen times since our first visit in early 2010.

It is also my guilty pleasure as I’ve resisted sharing this place with you since I began writing this blog. Yes, I’ve been selfish – because I simply did not want to increase the risk of not being able to book seats at this tiny establishment which only sits 8-9 persons at a time. Now that I’m leaving London for a while, I’m more than happy to encourage you, whether you’re visiting or live in London, to go along and enjoy some of the most beautifully crafted Japanese food I’ve ever tasted.

On a personal note, over the last year or so, I’ve grown to consider the proprietors of this little gem, friends. This friendship has grown through our mutual love and appreciation of good food; and I miss them dearly. Our chats which last long after the last customer of the service has left will remain close to my heart.

The photos below are of an omakase meal for one person. The components of the omakase will vary slightly with the change in seasons.

Name: Sushi of Shiori

Location: 144 Drummond Street, NW1 2PA

Price: From £40 for omakase (tasting menu)

Go for: There are exactly 3 seats at ‘the chef’s table’ – essentially 3 seats at a low bar facing the chef as opposed to the other two tables a little over a foot further away. When booking, try to ask to be seated here – I challenge you not to be mesmerised by the sheer meticulous and intense focus of the chef as he silently prepares your delightful dishes.

My London: Bocca Di Lupo for a taste of Italy

Bocca Di Lupo was a surprise discovery for me in 2011 (read my review here). I love that the dishes are inspired by actual regional dishes from Italy, from Sardinia to Rome to Bologna. The ‘small dishes’ concept is applied here with the option to order larger dishes if you wish but it’s such a joy to try as many dishes as possible that I’d highly recommend trying the smaller versions where possible – unless of course you have an ever expandable stomach!

Before we left London, I went along for lunch with K for a last minute booking and we sat at the bar. Personally, I found it a treat to sit at the bar where you get a view of the chefs and barman doing their stuff; and I like that this concept of dining at a bar encourages friendly (hopefully!) banter with your fellow diners and an overall more relaxed atmosphere.

Bocca Di Lupo is definitely a gem and I’ll miss it, along with the vibrancy that is Soho whilst I’m away.

Above: Foccacia bread; Puglia olives; Gelato cup tiramisù

Name: Bocca Di Lupo

Location: 12 Archer Street, W1D 7BB

Go for: Perfectly cooked pasta, fat juicy Puglia olives and the feeling of being in a trattoria (informal restaurant/tavern) in Italy.

Above: Sea bream carpaccio with rosemary oil; Orecchiette with nduja, red onion, tomato & rocket; Tagliatelle with lamb ragù; Fried squid, prawns & blood orange with white polenta

My London: Sweet treats

Hello from Singapore! Thank you so much for your well wishes before I left. I’ve now been here for 3 days and am settling in fine although have not really ventured around the island much. The warm weather (about 31°C in the day) will take some getting use to as it seems to bring on bouts of lethargy – I just feel like sleeping all the time! Or maybe it was the crazy last couple of weeks before we left London that’s tired me out.

I want to continue sharing with you, a few of my personal favourite places to dine at in London, and this post will cover briefly, some of the places I visit for the times I crave little sweet treats.

Name: Monmouth Coffee

Location: 2 Park Street, SE1 9AB (next to Borough Market), also located in Covent Garden

Go for: Really fresh coffee delivered daily from their roasting site in Bermondsey and possibly the best flat white I’ve had in London.

Name: Rococo Chocolates

Location: Photo below show the shop in Motcomb Street in Belgravia but there are 2 other locations around London

Go for: Rococo is obviously a chocolate specialist but I come here for the thick, delicious hot chocolate.

Name: Pierre Hermé

Location: The standalone boutique is located at 13 Lowndes Street, Sw1X 9EX but it is also located in the Selfridges Food Hall

Go for: Macarons, Macarons, Macarons!

Name: Bea’s of Bloomsbury (see my earlier review of Bea’s here)

Location: The photo below was taken at the St Paul’s store but it has various locations around London

Go for: The best red velvet cupcake in London