Friday, May 27, 2011

Ambush Pasta @ Takashimaya

Yesterday was the first day of Special Sale at Takashimaya. Before we start our shopping, we had our dinner at B2-Gourmet Dinning. We decided to dine at "Ambush Pasta". This was our second time visiting this eating place. We loved their Bolognese Beef spaghetti and garlic bread, so we decided to order it again! 

We ordered two sets of Bolognese Beef spaghetti, two set of minestrone soup served with garlic bread and a set of Bockwurst sausage with a choice of your starch (which we chose harsh brown because my kids loved it). Even my 18 months baby and my 3.5 year old toddler enjoyed their foods very much.
Yummy.....Bolognese Beef Spaghetti

Yummy.... Bockwurst Sausage

Yummy.... Minestrone Soup with Garlic Bread

We really loved eating their Bolognese Beef spaghetti, garlic bread and Bockwurst sausage. They are very authentic and appetizing.  Especially , it reminds me of the typical "Aussie" taste that I had during my oversea study in Australia. It really brought back my olden days memories in Australia and make me missed the place badly again!

Interested To Try???
Visit: Takashimaya @ 391 Orchard Road Singapore 238873
          Basement 2 - Gourmet Dining at Ambush Pasta CCC

Tuesday, May 24, 2011

My Cooking Journal 12 - Simple Chinese Steam Eggs (中式蒸蛋)

If you want to prepare a quick, easy and nutrition dish for your family, I would suggest preparing a good dish of plain steamed egg that will simply melted in your mouth.

Eggs contain many essential nutrition that benefits our health. It is not only rich in protein and is also a good source of Vitamins A, B2 (riboflavin), B9 (Folate), B12 and D and minerals such as selenium, iodine, iron, zinc, lutein, choline, phosphorous, molybdenum. The health benefits of eggs are mainly contributed in the egg yolks. Choline is well known for brain development. It helps to develop healthy fetal brain, improving our memory function and so prevents us from age-related memory loss. Folate helps pregant woman to prevent birth defects. Then, lutein preserves our eyesight and protects us against macular degeneration and cataract. Needless to say, Vitamin D helps to form and maintain strong bones.
Though eggs are considerably high in fat and cholesterol, the fat it's contain are mostly monounsaturated fat and much of the cholesterol in eggs may not be well absorbed by our body. Therefore, it has little impact in raising blood cholesterol. Nevertheless, we should still consume eggs in moderation and try to maintain our cholesterol intake to 300mg daily. An healthy individual should consume not more than four eggs per week.

Buy and Store Eggs

You can buy eggs from any provision shops, supermarket and local wet markets in pack of tray or carton. Before purchase, make sure you inspect any crack or break eggs.

Storing eggs in their original carton or tray can prevent absorption of odours and lost of moisture. It will still be able to keep its freshness for about one month if you maintain it in the original condition and stored it in the refrigerator. Avoid washing the eggs prior storing them in the refrigerator as it will remove their protective coating. Also, avoid storing eggs near the refrigerator door as the eggs tends to expose to heat more frequently when you opened and closed the refrigerator door. This will reduce their freshness.


  1. 2 eggs for serving 2 adults and 2 toddlers
  2. 4 eggs shells of water
  3. 100g minced pork - To marinate
  4. Pinch of salt and suger - To taste
  5. Chopped spring onion - Garnish

Marinate minced pork in a bowl :
  1. 1/2 tsp light soy sauce
  2. 1/2 tsp sesame oil
  3. Dash of pepper & sugar
  4. Set aside

Measurement of Water:

Break a small hole at the top of the egg shell, then pour out the egg into a bowl. Filled up the empty egg shell with water (till full), pour the water into the bowl of eggs - (Total: do 4 times)

  • For every one egg, do the above 2 times. (Ratio - Egg : Water = 1:2) 

    Friday, May 13, 2011

    Mother's Day

    My 1st Mother's Day Card from my son - Ling Zhexian at the age of 3.5. It is so heart warming and sweet of him that I really feel appreciated and proud to be a Mother

    This year, we brought my mother-in-law to dine at Zhou's Kitchen (located at Square 2 #01-73, 10 sinaran Drive Singapore 307506) on Eve of Mother's Day. The restaurant looks squeezy and it gives me an impression of a Typical Hong Kong Style "Cha Chang Ting" (茶餐厅) with more stylish interior design.

    We order a few selection of dish to share. The food they serve was indeed delicious. It is worth a visit!  

    Zhou Kitchen's Menu

    Braised Spinach Beancurd with Mushrooms and Vegetables

    Crisp-fried Sliver Baits with Salted Pepper

    Beijing Roast Duck 
    (Serve with the pancakes and duck skin and the meat will be seperately served)

    Beijing Roast Duck (Condiments)

    Signature Dish
    Steamed Crab with Glutinous Rice in Basket

    Stir Fried Duck Meat with Bean Spout

    My Cooking Journal 11 - Chinese Style Seafood Soup (中式海鲜汤)

    This soup contains several useful vitamins and minerals that can benefit our health. It provides good source of protein, calcium and phosporous (from prawns, squids, pork, tofu and ikan bilis stock) that can helps us in maintaining healthy bones, nails, hair, muscle and skins. Apart from that, prawns and squids are good source of iodine, selenium, zinc, Vitamin B12 and iron. Iodine aid to control growth and metabolism for our body and keeps thyroid healthy. Selenium, an antioxidant assists in relieving arthritis symtoms and decrease the risk of cancer.   Zinc helps to boost your immunity where Iron and Vitamin B12 helps in production of normal red blood cell to avoid the risk in getting anemia. But, do bear in minds that both seafoods are high in cholesterol, so you should moderate your consumption if possible.

    To enhance the taste of this soup, I added tomato to make it more flavourful. Tomatoes contain Vitamin C, A, B, folate, fiber, calcium, phosporous and is an antioxidant that found to be protective against cancer. I really love the taste of this soup as it is refreshing and gives a flavourful sweetness that will whet your appetite.

    My Ingredients:


    1. 200g Ikan Bilis - (Stock) Washed and rinsed
    2. 4-6 pieces Medium Size Prawns - Deshelled & deveined (Keep the prawn head and shells for making stock)
    3. 1 piece Squids - Cut into ring or slices
    4. 100g Pork - Cut into thin slices
    5. 1 Tomato - Cut into wedges
    6. 1/2 Block Tofu - Cut into cubes
    7. 100g Salted Mustard Green (Vegetable) - Cut into slices
    8. 3 slices Ginger
    9. 8 slices Garlic
    10. 3 teaspoon sesame oil
    11. 2 teaspoon fish sauce 
    12. 1 teaspoon corn flour
    13. pinch of pepper, salt and sugar - to taste 
    14. Water (enough to serve 2-3 person)
    15. Fried shallot and chopped spring onions (for garnish)

    Sunday, May 1, 2011

    My Cooking Journal 10 - Simple Chinese Winter Melon Soup (冬瓜汤)

    Our weather (Singapore) has been hot and humid lately. I feel so sluggish and tire and all my family members are down with sore throat, cough and running nose. I desperately need something to cool and refresh my mind and body.

    Chinese winter melon soup (冬瓜汤) just came across my mind. This is one of my mum's signature dishes that she often made for us since young. I love the taste of this soup as it is light and clear with a taste of sweetness. Very delicate and simple soup to make.

    Benefits and Buying  

    Winter melon is high in Vitamin B and dietary fiber. It helps to cool, refresh and detoxify the body. It also helps in treating people with mild urinary tract problems. You can simply purchase them in any local super market or wet market. It is usually sell in slice due to their bulky size. And it is best to choose the slice that is near  top or bottom end as it gives more sweetness to the soup.  
    In chinese, this soup is known as "Dong Gua Tang" (冬瓜汤).  "Dong Gua" means winter melon and "Tang" means soup. This soup that I am going to recommend is a typical hokkien style quick soup. It is very easy to prepare and cook (takes approx. 45 minutes).

    My Ingredient:

    1. 1 pack/slice winter melon - to serve two adult and two toddlers
    2. pork ribs - 2 to 3 pieces - washed
    3. 18 nos. dry scallop - small size
    4. Water -  enough to cover half the pot
    5. 2 eggs - beat the egg in a small bowl
    6. 100g to 200g minced pork
    7. 1 teaspoon sesame oil
    8. 1 teaspoon fish sauce 
    9. 1/2 teaspoon corn flour
    10. pinch of pepper, salt and sugar - to taste 

    1. Marinate the minced pork with fish sauce, sesame oil, corn flour, sugar and pepper (quantity refer to the above). Then roll and shape the minced pork into small meat ball individually. Set aside.
    2. Wash the winter melon into cubes. Remove the skin and inner seeds and cut the winter melon into cubes.
    3. Prepare a pot of boiling water. This is used for cooking the winter melon soup. Put the dry scallop in the soup pot and simmer for 20 minutes in medium fire.
    4. Prepare another small pot of boiling water (purpose for blanching the pork ribs). Blanch the pork ribs in this pot of boiling water. Remove pork ribs and transfer to the soup pot.
    5. Simmer the soup pot (with dry scallop and pork ribs in the pot)  for another 15 minutes.
    6. Then add in the winter melon. Boil the soup until winter melon turns transparent.
    7. Add in the meat ball. Once the meat ball float, pour in the beaten egg into the pot and use a chopsticks to stir the soup in a circular motion until you see long thin threads are form and float in the soup.  
    8. Add salt to taste and serve.

    Method 1.

    Method 5 & 6.

    Method 7.