Pierre Hermé in Singapore

One thing I won’t complain about living in Singapore is the size of the place. True, it is just one tiny island that you can drive from one end to the other in less than 45 minutes, but it is conveniently located for easy traveling. Most places in Asia are just a short hop away and even Europe and Australia are well within 12 hours. North and South Americas and Africa are a little far to get to, but I don’t need to go there too often, now that my parents have retired and moved to Shanghai, and how many times do you need to go on a safari, right?

Anyway, my point is, Singaporeans are a well-traveled bunch and coming from a food-loving culture, they eat where they go at the best places they can find. As a result, mention any internationally renowned chef to any globe trotting Singaporean and chances are he/she has not only heard of the chef but has also eaten at the famed establishment. It is therefore no surprise that each year at the World Gourmet Summit held in town the list of guest chef looks like the who’s who of the culinary world. I missed the one last year because I was back in the States helping my parents move, i.e. tossing out high school report cards, college notebooks and even my wedding dress from their basement.

This year, I made sure I was in town during the WGS and I am so glad I did, because Pierre Hermé, the man who single handedly changed the way desserts are made and presented was one of the guest chefs.

I have long been a fan of Mr. PH ever since my Tokyo days and have visited his store in Paris as well. He may not be my all-time favorite pastry chef ever (that honor goes to Mr. Hidemi Sugino), but his innovative flavor combinations never cease to amaze and inspire me. Naturally, when my friend called to tell me that he’s going to be serving his signature desserts at Mezza9 I wanted to make a reservation right away. I also wanted to attend his master class, however I was not as decisive in that front. So in the time it took me to come to the conclusion that yes, I really do want to watch him from the back of an auditorium that seats 200, all the tickets were sold out. At least we booked our seats at the Mezza9 early enough.

After more than a month the day finally came. The six of us agreed (or rather, the wives decided on behalf of the husbands) to order a light dinner so we could try all seven desserts on the menu. In true Singapore “kiasu” style we pre-ordered our desserts before our meals, just in case any particular item runs out. While we were deciding what main dishes to order, Mr. Pierre Hermé stepped out into the dining room and all of a sudden I could feel my heart palpitating. He came over to our table and I asked Jason to take a photo for me with the master himself, then another one with all three ladies at the table. Normally I am not the type to swoon over a movie or rock star but I found myself gushing in the presence of Mr. PH. So it was in the presence of an iconic chef that I finally got a little taste of what screaming fans must feel when they’re faced with their idol.

At the waiter’s urge we ordered some side dishes to go with the main, but the main dish portions turned out to be very generous. I had almost half a duck on my plate and in order to conserve precious stomach space I had to give most of it to Jason. When finally the dishes were cleared away we ordered a bottle of dessert wine and waited for the arrival of Mr. PH’s masterpieces.

Now, in the order of flavors going from lightest to heaviest, they are:

Dessert Ispahan – rose flavored macaron filled with rose petal cream with raspberries and lychees, served with sorbet ispahan: lychee, rose petal aromas and raspberry sorbet.

I have had both the ispahan (macaron) and the sorbet (in the form of and ice cream bar, named Miss Gla-gla), which are both excellent on their own. But I have to say that having them side by side like this, when you chase the ispahan macaron with a light, refreshing bite of the sorbet, you’ll understand why this is his best known dessert.

Emotion Satine – compote of passion fruit, seasoned orange segments, cream cheese cream, topped with shortbread cubes soaked in flavored syrup.

I have also had this while in Tokyo, when the range was first introduced. I’ve always liked the tartness of passion fruit, especially when it’s paired with something sweet and creamy. One of my favorite elements of this dessert is the shortbread on top. People are weary because they look like brown sugar cubes but of course when you pop one into your mouth you’ll immediately realize your mistake.



Revelation – puff pastry with tomato, mascarpone cream, olive oil, pieces of black olives, tomato and strawberry compote.

There is a split of opinion on this dessert, with only two guys in our group liking it. Usually I am the first to order something weird like this because I am always for trying new flavors, but even for me this is a little strange. Don’t get me wrong, I have nothing against tomatoes in desserts, it is a fruit after all. In fact, one of my favorite tarts was a cherry tomato tart from a bakery in Tokyo. However, the revelation lacks the magic element that pulls all the components together, so the tomato tasted like salad and the olives seemed really out of place.

Tarte Mogador – shortcrust pastry filled with milk chocolate and passion fruit ganache, with a piece of flourless chocolate cake inside, topped with roasted pineapple

Here is another one I did not like. For one, the short crust pastry shell was really hard and very difficult to cut, and then there’s the problem of the pineapple. Maybe the Hyatt couldn’t get a good batch, but it was kind of tasteless. Then there’s the cacao nibs. I confess I’ve never been a fan of cacao nibs, and especially not in ganache. I am all for contrast of textures, but biting into cacao nibs in an otherwise silky and smooth ganache is like finding coffee grinds in a nice cup of latte. It’s just not my thing. Sorry, Mr. Hermé!

The next dessert has no name but only a description: variation of chestnut, passion fruit and matcha green tea.

The bottom half of the martini glass was filled with a silky custard so rich and creamy and full of egg flavors I couldn’t stop eating. Then there was a layer of sweet chestnut cream and a layer of matcha mouse. Passion fruit pulp was drizzled on top to give this sweet and rich dessert some zing. The scoop of ice cream lent a nice contrast in temperature and it was all rounded off nicely with a paper-thin tuille. This is more like the Pierre Hermé I know.

Crème brulee with foie gras, cranberries and pear compote

Ladies and gentlemen, this is by no means your regular crème brulee! Although I eat foie gras at every chance I get, I’ve never had it in a dessert and to be perfectly honest, I had my doubts: will it be too rich, will it be too weird? All my doubts were dispelled the moment I took a tentative little bite. Oh how do I describe it? You know when you eat foie gras, you like the intense rich flavor but the burst of oil in your mouth is not really pleasant? Well, somehow Mr. Hermé managed to solve that problem. You taste the intense fragrance of the foie gras without the greasiness because, me thinks, it is first neutralized by the custard cream and further played down by the refreshing combination of cranberry/pear compote and fresh pear chunks. In the words of Randy Jackson, (watch American Idol much?) “Yo, listen dude, this is molten HOT!”

And last but not the least, an assortment of macarons:

The vanilla was too sweet for my taste and the chocolate had the same problem with the tarte: cacao nibs in ganache. I didn’t try the passion fruit milk chocolate ganache macaron but I really enjoyed the rose flavored ispahan, again. My favorite, however, was the white truffle. I know it sounds so cliché, but I really did enjoy it the most. I know it’s hard to make a good truffle dessert because I’ve had some pretty bad truffle ice creams before. Nevertheless, when it’s done right, it is the most incredible experience of flavor and aroma, which PH managed to do in perfection. The fragrance of the truffle is neither too pungent nor too subtle and the flavor is neither too intrusive nor too delicate. And with that perfect macaron we finished off our wonderful dessert course.

I was feeling content and happy about the whole experience, until the next day, when I found out that there was actually another different dessert menu just next door in the Martini bar. Had I known that I would’ve convinced my dinner companions to skip dinner altogether and order that entire menu too! Oh well, there is always Paris and Tokyo. Until then, Mr. Hermé.

Eat Your Type

Our waiter greeted us with “Hello, my name is Mike, and my blood type is O. What’s your blood type?” Yip, our waiter. I was at a restaurant, not a blood bank.

Lynette and I and a couple of other ladies started this lunch thing last year. We don’t meet regularly and it’s not always the same group because people are out of town all the time, but whoever can make it will go and we usually try to eat at new places or where we know the chef.

This time the venue is the newly opened My Blood Type restaurant at the Golden Shoe Building in the financial district. Bertrand, the executive chef is a fellow teacher at Palate Sensations and has worked in various hotels and restaurants. In fact we have been waiting for the restaurant to open ever since he told us that he was working on the menu at the end of last year. The menu comes divided according to blood types, and then there is one called “friendly” suited to all blood types. They do not use artificial flavors, refined sugar, saturated fat or processed food in their cooking so you can eat to your heart’s content without feeling guilty.

The menu for type B (my blood type) was long on starters and desserts but short on main for some reason, so I opted for two starters. My first starter was lightly seared yellow fin tuna on a bed of salad greens served with citrus dressing. The taste was light and refreshing and healthy food doesn’t get any better than this. My next starter was a little unusual. Normally people want their food to be savory, no? Well, the ricotta cake was slightly sweet, and lemony. It was still very nice but I was just not expecting anything sweet before dessert.








The food my lunch companions ordered are a very nice shrimp and mango salad wrapped in grilled paper-thin zucchini slices; a slightly garlicky pasta; and a very juicy and flavorful grilled rack of lamb. I was told Bertrand used to man the grill station when he worked at Flutes at the Fort so grilling is obviously his forte.
To finish off lunch we picked three desserts to share: peach tart (which was recommended to us by the owner), jasmine tea jelly with lime sorbet, and chocolate covered pandan chiffon cake. The peach tart took us by surprise because we didn’t want to order it initially, thinking how good could a peach tart be? Well, it was pretty amazing. Instead of almond or crème patisserie, which is usually what comes in a tart, it was filled with a peach compote made on site. To top it off, little balls of peach flesh was poached and lightly caramelized with a torch. From taste to presentation it was perfect. The tea jelly had a very mellow jasmine taste but all our taste buds were woken up by the tangy lime sorbet. It’s the perfect ending if you had eaten something heavy, such as lamb or a creamy pasta. We were a little disappointed by the pandan chiffon cake, however. Since the restaurant only uses spelt flour, the “chiffon” cake didn’t rise the way chiffon cakes are supposed to rise and the delicate pandan flavor was overpowered by the thick chocolate covering. On the other hand, the dessert that another group of friends that I happened to run into at the restaurant was excellent, according to them. I think it was the raspberry short cake parfait?
Minor hiccups aside, I was pleasantly surprised by how good the food was at a so-called health restaurant. When it comes to food I usually believe that if it’s healthy it can’t taste too good, but I have to say I am changing my mind on that. Just a little though, because you won’t see me baking without butter or eggs any time soon.

Have you Lo-hei’d this year?

Last Saturday, we went with Lynettte and a group of friends to the lovely Sichuan Do Hua restaurant for a Chinese New Year celebration dinner. But, wasn’t CNY last week? Yes, and no, because traditionally CNY is celebrated for fifteen whole days, ending with the lantern festival on the fifteenth day. So we were well within the celebratory period.

Lynette had outdone herself by booking the most beautiful private room in the restaurant and before we even finished wooing and aaahing, two waiters served us tea kung-fu style. Now that’s service with panache!

One must-have Chinese New Year dish in Singapore is Yu Sheng, which means raw fish literally. It is actually a salad with sashimi and various other ingredients, all carrying auspicious meanings. The way to eat it is called Lo Hei, which is Cantonese for “lifting up.” The restaurants usually prepare long chopsticks (about a foot long) so everybody can stand up around the table and use the chopsticks to toss, or throw the salad in the air, depending on how you look at it. Some say that the higher you toss, the more luck and prosperity the new year will bring. Even though we have lived in Singapore before I had never taken part in Lo Hei or eating Yu Sheng until then. In fact, only a handful of people in our group have had it before so the novelty factor caused us all to giggle like little kids while enthusiastically scattering salad greens and precious abalones all over the table. We only stopped when someone pointed out that if we carried on like that there’d be nothing to eat.
According to our Yu Sheng expert (a Singaporean and two Italians who have eaten it before), Si Chuan Do Hua’s version is a little different. They included abalone and a crispy fish skin, and also used a very nice plume sauce for the dressing. I loved it so much I had two heaping servings and would’ve had more if there was any left.
Besides the Yu Sheng we also had the following dishes: eight treasure seafood soup sans sharks fin, steamed red grouper, braised prawn in spinach sauce, DongPo pork, scallops in potato basket, fried noodles, and a dessert of longan and red date soup.

Everything was delicious, although I was puzzled as to why there weren’t any spicy dishes since the chef is from Si Chuan, home of Ma Po tofu, until Lynette reminded us that she was the one who picked the menu, hee!



At the end of the dinner we were served fortune cookies! I was tickled to see those because I didn’t think anyone else used them except Chinese restaurants in the US. When I opened my cookie, I found a fortune that said I had won a $50 dining voucher. But the best part was, I had two fortunes in the cookie, which means I won two vouchers. Now if that’s not an auspicious sign for the new year, I don’t know what is.

So how did you spend your Valentine’s Day?

Here’s how I spent Feb 14th, 2008

12amv – 1:45am
Emergency Room of Mount Pleasant Animal Hospital
Libby and Cherry Garcia got into a fight and Libby’s two upper canines were ripped from her gum. The one on the right is pointing horizontally out instead of down. Her upper lip couldn’t even close properly. After a shot of antibiotics, pain relief meds and some blood sample we were sent home.

2am
Home
Dead tired, but had to make sure the dogs are ok sleeping in the same room after a big fight. Libby ended up sleeping on my side of the bed with her E-collar on and Cherry slept at the foot of the bed between Jason and I.

9am – 10am
Mount Pleasant Animal Hospital
Dropped Libby off to get her teeth fixed. Since she had to go under general anesthesia anyway I asked the vet to scale her teeth. She looked so timid and helpless and her upper lip was still pushed up by the uprooted canine I almost bursted into tears in the exam room.

10:30am
CK Tang, 4th floor
Bought a set of jungle animal figurines as cupcake toppers for a friend’s daughter’s jungle themed cake order.

11am – 4:30pm
Home
Baking cupcakes, chocolate with chocolate butter cream and lemon with lemon butter cream, plus a small cutting cake for above mentioned jungle themed birthday party. I hate rushing things when I make desserts, but I had no choice. I actually wanted to make the cake toppers with fondant, but it was too last minute. Good thing I scouted out the plastic figurines as a backup. I am very glad I had this cake order to take my mind off Libby, otherwise I probably would’ve resort to retail therapy and bought things that I’d regret later.

5pm
Mount Pleasant Animal Hospital
Back to pick up Libby. I was hoping her left canine could be saved but she came out with both canines gone. The bill from both visits added up to be about $500, a lot lower than I expected, but I would’ve paid anything if they could’ve fixed her canines instead of pulling them out.

6-7pm
Camp Rd grassy area
Walking/training Cherry Garcia to heel off leash. Jeffrey the dog trainer thinks that if I train Cherry more vigorously with higher expectations, the dogs will stop fighting. At this stage I’m willing to try anything.

9pm
Home
After a quiet dinner, I Finished up my royal icing/pretzel stick coconut trees for the cake. The royal icing didn’t have enough time to dry thoroughly so a lot of them cracked. I tried my best to patch them up, hopefully they won’t crack after I put them on the cake.


When we were waiting at Mt. Pleasant Animal Hospital’s ER, I called The Animal Recovery Centre at Greendale Ave and Balestier Rd, to see if the vet there could see us sooner (the wait at Mt. Pleasant was more than an hour). After describing the situation to the technician I was informed that the vet did not think it was important enough for him/her to come in and see Libby, even though I was willing to pay the $260 night call rate. I told the technician again that Libby’s teeth were completely ripped out and that she was in pain, but the vet still didn’t think it was a big deal. In fact, they didn’t even think it was serious enough to book me the first appointment the next day. They wanted me to go in at 2pm! They also mentioned getting an ultrasound before determining what to do. This is the point where I hung up and decided to never go to the Animal Recovery Center again.

I had one bad experience with them when I took Cherry Garcia in for a very severe case of diarrhea. Libby had something similar in Tokyo. The vet there took a stool sample, determined the bacteria that was causing it and prescribed the right medicine. She was better the next day. At the Animal Recovery Center, they didn’t want to do any test but instead gave her a broad-spectrum antibiotics, which didn’t cover anaerobic bacteria because from experience, even I know the diarrhea was probably caused by something in some garbage that Cherry ate, which is perfect breeding ground for anaerobes (see, I haven’t completely forgotten my training in clinical pharmacy). They also gave her some vitamin shots, which were expensive and completely unnecessary. The bill came up to almost $300 and Cherry continued to have diarrhea for the next week. Needless to say, I was not impressed, and the only reason I called them that night was because I was willing to do anything to relieve Libby’s pain faster. I was prepared to pay through the nose but I never expected the vet to be so cold-hearted and uncaring. If his child had some teeth knocked out I would like to see his reaction if his dentist told him to wait for more than 14 hours for treatment. I know we couldn’t perform the surgery that night, but at least we could give her some pain relief and antibiotics. Hasn’t he ever heard of endocarditis? I just think that someone who has so little compassion has no business being a vet.

On a more positive note, the friend whose daughter is having the jungle themed birthday party runs a medical foster home called Blue Sky Healing Homes in Beijing. She temporarily houses and provides medical care to orphans who go to Beijing for medical treatments. Often times she ends up being the one to raise money or finds doctors to treat the kids. It’s a great cause and she does it with her own money plus generous donations from people like you and me. So instead of giving each other presents this Valentine’s day, we are donating to her organization. Take a look at her website and I hope the stories will inspire you too.

Grow Your Own – Verbena

I am not much of a gardener. In fact I have never been successful at keeping anything alive for more than a year, except for those hearty house plants genetically engineered to take abuses such as long periods of draught when we travel and constant blast of cold air from the A/C vent. I do try to keep a little herb garden though because I use fresh herbs in my cooking so much. My little herb garden sits under the slit of window that opens in my kitchen and usually consists of rosemary, basil, mint, parsley and whatever else I could find at the nursery. None of them ever live very long so I am constantly replacing them, which is probably a good thing because the longer they live, the more sickly they look. So what am I doing here entering the “Grow Your Own” monthly event? Firstly, just because I am not good at growing things doesn’t mean I don’t want to be better. By entering this event I was hoping to get inspired by other people's green thumbs. Secondly, the wonderful rule of the GYO event actually says, “You can use something that was gifted to you, but the giver must have personally grown or raised the item.” And there lies my solution.

Recently a friend of mine dropped off a bag of freshly picked verbena that her friend grew in the garden. Verbena, of all things! I was beyond excited. Next to lavender, verbena might be my second favorite herb, and it’s not easy to come by in Singapore. In fact, I have never seen it sold anywhere, potted or cut.

My first encounter with verbena was through a wonderful shampoo that Loccitane used to make. It has a very fresh lemony scent and makes your scalp feel all tingly and fresh. I fell in love instantly. (I still haven’t forgiven them for changing the formulation to include lemon, resulting in a significant drop in the tingling sensation.) But the first time I had verbena in food was when we were in Provence last summer. They were in everything from salads to soups to desserts. The most memorable was a wonderful verbena ice cream we had at an Alain Ducasse restaurant/country inn called La Bastide des Moustiers, so it was this ice cream that I set out to recreate. I used a recipe that I found on Epicurious and largely followed it. The result was nice, but I found the verbena flavor to be mild. If I ever get my hands on some more verbena (my friend says she’s planning to get a sprig from her friend and plant it herself) I’ll double up on the amount of verbena and try again.

Here’s the unaltered recipe. Feel free to increase the verbena quantity.

1 cup packed fresh lemon verbena sprigs
2 cups whole milk
1 cup heavy cream
2 large eggs
3/4 cup sugar

Bring verbena, milk, cream, and 1/8 teaspoon salt to a simmer in a small heavy saucepan over medium-low heat, then remove from heat and let steep, covered, 30 minutes.

Whisk together eggs and sugar until combined, then whisk in verbena mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard thickens slightly and registers 175°F on an instant-read thermometer (do not let boil).

Immediately strain thourough a fine-mesh sieve into a bowl, pressing on and then discarding solids. Cool custard, stirring occasionally, about 30 minutes, then chill, covered, until cold, at least 2 hours.

Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, about 1 hour.

After making the ice cream, I still had a little bit of verbena left. So I used it in a soup, recipe also from Epicurious. This soup tasted similar to a fish soup that my Vietnamese friend used to make, but she puts tamarind in hers instead of the herb mix in this recipe. I have to admit the flavor of the verbena gets somewhat lost because of the chili and fish sauce, but the flavors do blend beautifully. The way to eat this soup, as my Vietnamese friend has shown me once, is to either pour soup and contents all onto a bowl of white rice, or to pick out the contents only, pile it on white rice and pour chili sauce over it. Try it both ways, and see which way you like better.

So if you happen to have a handful of verbena, not quite enough to make ice cream, then I suggest you give this a try. Or if you don’t have verbena, lemongrass can be used in its place.

1 pineapple (preferably labeled "extra sweet"; about 3 1/2 lb)
About 2 qt water
2 skinless boneless chicken breast halves (3/4 lb total)
1/4 cup vegetable oil
4 (1-inch) fresh red Thai chiles, minced, including seeds
3 tablespoons minced garlic
1/4 cup plus 2 tablespoons Asian fish sauce
1/2 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced
2 large tomatoes, chopped (2 cups)
1 cup fresh mung bean sprouts (2 oz)
1/2 teaspoon black pepper
1/3 cup coarsely chopped fresh basil
1/3 cup coarsely chopped fresh mint
1/3 cup coarsely chopped fresh lemon verbena
1 tablespoon chopped fresh oregano
1/2 teaspoon salt

Cut peel from pineapple in a thin layer and discard, then trim outer layer of pineapple, cutting just deep enough to remove eyes but allowing pineapple to remain intact, and transfer trimmings to a blender. Quarter pineapple lengthwise and cut out core, then coarsely chop core and transfer to blender. Purée with 2 cups water until smooth. Pour through a fine-mesh sieve into a 2-quart glass measure, pressing hard on solids (discard solids), then add enough water to measure 8 cups pineapple broth.

Cut remaining pineapple into 1/2-inch pieces and put in a bowl.
Place chicken between 2 sheets of plastic wrap. Gently pound chicken 1/4 inch thick with flat side of a meat pounder or with a rolling pin. Cut chicken across the grain into 1/4-inch-wide strips and transfer to a bowl, then chill, covered.

Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté chiles and 2 tablespoons garlic, stirring, until fragrant, about 30 seconds. Add 1/4 cup fish sauce and boil until sauce is reduced by half, about 2 minutes. (Fish sauce will be extremely pungent when first added but will have a mild flavor in soup.) Add pineapple broth and bring to a boil. Stir in pineapple pieces, mushrooms, tomatoes, bean sprouts, and 1/4 teaspoon pepper and return to a boil. Reduce heat and simmer, uncovered, stirring occasionally, 10 minutes. While soup simmers, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté remaining tablespoon garlic, stirring, until fragrant, about 30 seconds. Add remaining 2 tablespoons fish sauce and simmer until sauce is reduced by half, about 2 minutes.

Sprinkle chicken with remaining 1/4 teaspoon pepper and add to garlic mixture, then sauté, stirring, until just cooked through, about 4 minutes.

Stir chicken into soup along with herbs and salt and simmer 1 minute.

Comfort Food - Butano Kakuni

Despite the hot weather (I think our brief “winter” is over now) I find myself suddenly craving for a Japanese dish called butano kakuni （豚の角煮). It’s basically a braised pork dish made with pork belly or any cut of pork with layers of fat and lean meat. It is not sophisticated food but it has to be done the right way with the right flavors in the broth. One of my favorite izakayas in Tokyo serves a very nice version covered in creamy mashed mountain potato. It has such a rich and complex flavor and the pork is so soft it literally melts in your mouth.

Lucky for me, I don’t have to go to my favorite Izakaya in Tokyo to eat this because while in Japan I started collecting recipes of my favorite Japanese food from magazines in preparation for the day that I would leave Japan. Butano kakuni being one of my favorites I have more than a few recipes on hand. After reading through all the recipes, I decided to combine a couple of them and make my own version with a few additions. First I added Japanese radish, or Daikon. When cooked with fish or meat for a long time it absorbs all the juices and flavors and becomes soft in texture. I often find myself eating more of the daikon than the meat itself. One other thing that goes really well with broiled meats is hard boiled eggs. It’s similar to daikon in its flavor absorbing properties and it bulks up the dish nicely.

This recipe takes a long time to make, but except for the initial step of browning the pork, most of it requires minimum supervision. You could get it started after lunch, and potter around the house taking care of other things while the pork stews away on the stove. The best thing is that it could be prepared ahead. In fact it tastes even better the next day or two days later. What’s more, you could chill the dish and skim off the fat the next day before reheating, making it healthier. Some people think that pork belly is too fatty, but surprisingly it is not greasy at all when done. As Jason always says, “The fat is all cooked away!”

Here’s the recipe and as simple food goes, it’s best eaten simply with a bowl of white rice and some steamed green vegetables. How’s that for comfort food that is healthy!

Japanese Braised Pork Belly/Butano Kakuni

2 x 400g pork belly strips
700g Japanese radish
radish leaves, if available
4 hard boiled eggs, with slits cut into them
6cm piece of ginger, sliced, with skin on
1 dried red chili
1 leek, green parts only, do not cut
100ml sake
2 tbsp sugar
100ml Japanese dark soy sauce

1. Peel radish and cut into 2cm thick half-moon shaped slices
2. Cut radish leaves into 4cm long and blanch in boiling water
3. Heat up Teflon coated frying pan over med heat. Place pork belly strips into pan and brown on all sides, wiping off oil with paper towel once in a while.
4. Place radish pieces into pan with pork and stir fry briefly so that radish is covered in oil. Remove radish and set aside.
5. Place pork, ginger, chili and green part of leek into a heavy pan. Add 600ml of water and heat over med-high heat. Once boiled skim off foam and cover with lid.
6. Let simmer for 1 hour, stop the fire and let sit with lid on for another hour
7. Remove pork and sieve stock into a clean bowl. Measure out 300ml and return to cleaned pot, along with sake and sugar.
8. Cut each belly strip into 4 pieces and place into pot.
9. Heat over med-high heat until boils. Then cover and simmer for 10 min
10. Add soy sauce, cover with parchment paper lid (otoshibuta) and then pot lid and simmer for another 50 min. Add radish and hard boiled egg to pot for the last 40 min.
11. Add radish leaves to pot and stir before serving.

This is an entry to the Monthly Mingle Comfort Food. Check out what other comfort food that people are cooking up =o)

Lynn's Cookie Factory

It all started one night when I was surfing the internet and discovered a website selling all kinds of cookie cutters. They were extremely reasonably priced, with most selling below $2. Now, if you ask me I’ll deny it but I think I might have a secret agenda to collect all the kitchen gadgets and pastry tools ever made, so finding this treasure trove really had me over the moons. An hour of blissful shopping later my wallet was $200 lighter. Who knew $1.99 could add up so fast?!

With the impending arrival of cookie cutters in more shapes than I know what to do with, I did some research on cookie decoration. To achieve the sophisticated look I want, there are basically two methods: flooding with royal icing, or covering with rolled fondant. I’m familiar with royal icing, having used it extensively to decorate gingerbread cookies, trees and houses, but I’ve never worked with fondant before. In my first semester at Le Cordon Bleu Tokyo, I managed to injure my wrist, so detailed royal icing work always results in achy joints that hurt for weeks afterwards. What’s more, it’s fun to try a new challenge, and that’s how I found myself doing more internet surfing on fondant tools. Another few hundred dollars later, I had placed an order on a great variety of fondant tools, most of which I’d never seen or heard of before.

By the time the two boxes finally arrived via Vpost USA a month later, I was in the midst of a year-end baking frenzy, which put a damper on my initial fascination over the whole idea of fondant-decorated cookies. I tried my best to organize the cookie cutters into themes but there were just so many of them that I finally gave up and chucked them all back into the original shipping carton that they came in. As for the fondant tools, I had no idea how to use them. I bought a bag of white fondant but let it sit in the drawer unopened, so I still didn’t know what fondant looked or felt like.

Then a friend of mine wanted something different this year for Chinese New Year. Here’s a little bit of background information: during Chinese New Year, people go around visiting friends and relatives and it is tradition (at least in Singapore) to bring the host two oranges. In return, the host gives the visitors two oranges to bring back. Somebody explained it to me once, and I can’t remember for sure, but I think it has something to do with the exchange of luck or prosperity, or both. Anyway, my friend thought that instead of giving out oranges, she could give out orange shaped cookies. She wanted me to think about what I could make, so I thought about it, hard. The challenge is that orange is a boring round shape, but not perfectly round, and I have no cookie cutter for it. Then there’s the problem of texture. Poured royal icing would yield a smooth surface, but for it to really look like an orange, it has to have those little dimples. I was stumped, until I thought of fondant. So this is what I did. I colored the fondant orange and cut them into shape, then I pricked them all over with a marzipan tool to give it texture. Voila!

It was my first time working with fondant, having shunned it in the past due to their less than desirable taste. But I have to admit, I had fun with these cookies. Have you ever played with clay when you were young? Then fondant is for you! It was like play clay, for adults. And being an adult, the result is much more eye-pleasing than the shapeless globs that used to come out from under my fingertips. And I’m happy to report that my friend is very pleased with the results too.

After the success with the orange cookies, I decided to break out the baby cookie cutter set that I ordered and make something really pretty for a friend who’s having a baby girl. I thought she could use them as gift tags as part of her baby’s one-month confection gifts. Aren’t they pretty?

I was even pleasantly surprised by the taste of the cookies. Because I used freshly grated lemon/orange zest, the cookies were fragrant and I rolled the fondant really thin so it was not overwhelmingly sweet. And above all, I had so much fun making these cookies I’m going to go through the cookie cutters and experiment with designs so I can add them to my Cookie Factory. Next up, wedding/engagement themed cookies.

A New Beginning on Flickr

First of all, let me just say that one should never surf the internet while half asleep. Because when you’re almost falling asleep you tend to make decisions without using your brain, which is what happened to me around New Year’s. I was browsing through flickr as a means to put off going to bed, as I tend to do on so many late nights. As always, I checked comments that people left on my photos. At this time of the year there are a lot of Happy Holidays greetings and it’s always nice to get them, even from strangers who just happen to pass by. One message contained a link and when I clicked on it, it took me to another page that required re-entering my password. I thought it was odd that flickr would do that, but being half-asleep I was on autopilot and entered my password as asked. I was then taken to a page with a nice photo of a pretty girl and some flowers. I thought it was rather strange but didn’t think too much of and went to bed.

On Saturday I was still in bed when Jason yelled from the study that he couldn’t find my flickr account. Being half-asleep (I seem to be doing that a lot lately) I dismissed it as a glitch in the system. When I got up I had to take Libby to the vet and proceeded to spend half a day there. It was only after lunch when I tried to log in myself that I found out that my account was gone. Poof! My comments on other people’s photos, my faves, everything was gone. It was as if I never existed on flickr, except the groups that I created were still there, only that the admin is now a faceless icon instead of me. It was at that moment that I realized that I had been phished. I wrote to flickr help but it seems pretty clear that they cannot restore the thousands of photos and tens of thousands of comments that are linked with my account (those that I made on other people’s photos and those that other people made on mine).

On Sunday, I started to get emails asking me what happened to my account. Some are from friends and some are from people I didn’t know or remember. While it’s comforting to know that I am actually missed on flickr, it also made me realize that losing that account means losing touch with friends I’ve made on flickr.

I’ve been with flickr from almost the very beginning. When I first joined I had just started taking photos again after quitting my job, using a dinky little Sony T-1, yes, the first generation super-slim Sony mini cameras. I found inspirations on flickr everyday, and saw myself striving to do better. Gradually, I improved. Three years and three cameras later, my photos are regularly seen on Flickr Explore (the most interesting 500 photos selected everyday) and have even made it to the top ten on more than a few occasions. My photos were published in the Wall Street Journal thanks to flickr; I was commissioned to take photos for Le Gouter Bernadaud (a lot of photos on this website are taken by me) because of photos on my flickr site; and last year, I photographed a cookbook. I still find inspirations from people who I count as contacts: MatthewA, Imapix, speedM, bokchoyboy, La Tartine Gourmand, rosemary*, Ya Ya, Lulu & Phillipe, Tommy Oshima, pfong, just to name a few. I also value the comments and critique that people leave on my photos. To say that I feel that a little part of my life is gone when my flickr account was deleted is to put it mildly. The only saving grace is that I have double, triple backups of every file I’ve ever uploaded on flickr so the photos are not lost.

I don’t know whether I will or even want to attempt to rebuild my account because it was more than just a couple of photo sets, it documented part of my life for the past three years. I thought about not returning, but giving up on flickr also means giving up on all the wonderful people on flickr. Above all, the emails that people sent me saying they’ll miss my photos and a friend’s wise words made me decide to return:

“And remember, never get angry or else the person who did this will be even happier..never punish yourself with others mistakes..

At one point of time in life we have to go through such bad experience, stay cool and move on if nothing can be done..

Stay happy and bake some good cookies and a cuppa of great coffee on your weekend;O)”

So to the person who did this: deleting other peoples’ accounts doesn’t make you a hero or a smart guy. You will not get any satisfaction from me because I will come back and my photos will be even better.

And to the one who made the callous remark that I somehow deserved this: when I said have a nice life, I mean it. Stop stalking me!