BBQ Chicken (Korean Fast Food)~

i had a ridiculous and super unpleasant time dining at the new Korean fast food restaurant, BBQ CHICKEN (located at Cineleisure, basement 1). The only good thing about BBQ CHICKEN was that they cooked their chicken in olive oil and they included ginseng chicken in their menu. Service was pretty good at first... we were shown the menu at the dining table to decide what we wanted to have before we proceeded to the counter to place our orders. A receipt and order number tag was issued after payment was made following that we went back to order table to wait for the food to be served.

But what happened next was a series of boo boos, the service was terrible, not only was the serving incomplete (i.e. left out the wedges, no chilli sauce given for fried chicken set), gave the wrong change, they even forget the orders (left out my drink). They're rather pricy, considering their sub-standard service. The prices shown on the menu were before GST. Not all food items shown on the menu were available (the not available tag was not stated on the menu. It was only shown at the overhead menu at the counter.)

~*Green Salad*~

Generous amount of fresh veggies dressed with thousand island sauce. They also serve BBQ chicken salad and Golden Crisp Salad (Salad with chicken fillets).

~*Onion Rings*~

These were pretty good (according to my friends).

~*Korean Tea*~

Looks more like ordinary green tea then Korean tea to me...

~*Original Chicken Set*~

i accidentally deleted the original pic i took, this pic was taken from a forum. The set my friend had consisted of 2 piece chicken, rice, salad and wedges. The chicken was not very tasty, alittle dry and my friends had to request for chilli sauce to go with the chicken.

A Simple Lunch~

Cooked cooked cooked... a simple lunch...

~*Carrot, Onions & Salted Veg Soup*~

Sweetness from the carrots and saltiness from the salted veggie... nice~ (NO MSG added :p)

~*Swedish Beef Balls & Chai Poh Egg*~

Swedish beef balls from ikea with special sauce, anyone?

Fruits & Veggies*~

No post NDP holiday... nevertheless this simple, refreshing, green and colourful lunch was enough to make my day...

~*Pineapple, Guava, Dragon Fruit*~

~*Ham, Lettuce, Mixed Veg*~

Png Kueh~

These wonderful png kuehs were made by my friend's mom. They are really good! There's so much ingredients, the pinkish kueh skin is thin and soft, and the glutinous rice is soft and tasty. Mmm...mmm~

~*Png Kueh*~

Really good stuff with a generous amount of good ingredients (hao3 liao4). There were peanuts, sliced chinese mushrooms, black fungus, lean meat chunks...etc :p~~~

No Signboard Seafood Restaurant~

Chilli Crab! Cereal Prawn! Sambal KangKung! It was a "yummie-licious, nevermind the cholesterol overload (for the nite)" dinner feast at No Signboard Seafood Restaurant in Geylang!

It was my first time dining at Wu2 Zhao1 Pai1 Hai3 Xian1 and oh my goodness... their chilli crab and cereal prawns were simple scrumptious, delicious, one of the best that i've had so far! Oh~ i was amazed by their prompt and friendly service, it made the already satisfying meal even more pleasant and enjoyable!

~*Archar*~

The appetiser for asians was archar, whereas Caucaseans (a.k.a Ang Mohs) were served with salted peanuts.

~*Sambal KangKung*~

This was good, not too oily and pretty spicy.

~*Heineken*~

Seafood with nice cold beeru~ awww...

~*Chilli Crab*~

Yummie-licious! Lip Smacking

Check out the size of the pincer!

Bread dipped with chilli crab gravy, anyone?

~*Cereal Prawn*~

Fragrant, crispy, juicy, fantastic!

~*Soursop Ice Jelly Dessert*~

This was on the house. It was pretty refreshing after the spicy and super satisfying meal~

Strawberry-Mango Chiffon Cake~

This may probably be the last baked cake before the start of my final year at campus... lectures... tutorials... presentations... papers... (haha~ can see them coming already :p)

i had a fun time preparing the cake batter, was deciding which combination of flavours would work best. And finally, i chose strawberry and mango.

i was alittle worried at first as the egg yolk batter was slightly more watery than usual. But luckily, the cake turned out all nice and pretty :p It's really soft and the aroma of strawberry essence was awww~

~*Strawberry & Mango Chiffon Cake*~

Oops, a small portion in the center got stuck to the cooling rack as i inverted the cake over...

Oops~ (again) my knife wasn't sharp enough, that's why the piece of cake was unevenly sliced...

Awww... just look at the swirl of pink and yellow colours, don't they remind you of cotton candy?

Recipe (modified from Florence's Green Tea Chiffon Cake Recipe)

Ingredients

• 4 Egg Yolks
• 1/4 cup Castor Sugar
• A pinch of Salt
• 1 tbsp Golden Syrup
• 4 tbsp Warm Corn Oil
• 80ml Warm Water
• 100g Cake Flour
• 3/4 tsp Baking Powder
• 1/2 tsp Mango Essence
• 1/2 tsp Strawberry Essence
• 1/4 tsp Red Colouring
• 4 Egg Whites
• 1/2 tsp Cream of Tartar
• 1/4 cup Castor Sugar

Method

1. Cream together the first 6 ingredients with a hand whisk till sugar dissolves.
2. Sieve in cake flour and baking powder and mix till no lumps. Divide the yolk mixture into 2 portions. Add the mango essence in one of the yolk mixture(A) and the strawberry essence and red colouring to the other(B) and mix well.
3. Beat egg whites with electric beater or hand whisk till frothy, sprinkle in the cream of tartar. Beat till white in colour, add in sugar in 3 additions and continue to whisk till stiff peaks are formed.
4. Put 1/4 portion of egg white into mango flavoured yolk mixture(A) and gently mix it with a hand whisk. Put 1/2 portion of the remaining egg white into strawberry flavoured yolk mixture(B) and gently mix well with a hand whisk.
5. Pour mango flavoured yolk mixture(A) into the rest of the egg white and mix well with hand whisk.
6. Put batter (A) into a chiffon cake pan followed by batter (B) and use a knife to swirl the batter. Bang the pan on a hard surface several times to release the bubbles and bake at 170 degree celcius for 35 to 40 minutes.
7. When the cake is cooked, remove from oven and give it another bang on a hard surface to loosen the cake texture then invert cooked cake on a wire rack to cool for 15 - 20 minutes. Remove cake from cake pan and leave aside to cool completely.

Glutinous Rice balls~

After a big huha in the morning... i finally managed to make some glutinous rice balls with mashed mung bean fillings. Glutinous rice balls a.k.a tang yuan a.k.a ah balling, are really simple to make, it's the fillings that require more effort to prepare.

~*Almond flavoured Ah balling*~

i ran out of pandan essence so i added alittle almond essence to add flavour to the mung bean paste.

Tang yuan with fresh milk, anyone?

Glutinous Rice ball skin recipe

Ingredients

• 1 cup Glutinous Rice Flour
• 1 tbs Rice Flour
• 1 tbs Cooking oil
• 1/2 cup Green Food Colouring
• 1/2 tsp Water

Method

1. Mix the glutinous rice flour and rice flour in a mixing bowl. Form a well in the center and add the cooking oil and food colouring.
2. Add in 1/4 cup water, mix and knead the dough. Add some water alittle at a time and knead till dough is nice and smooth.
3. Divide the dough into small round balls, flatten them out and wrap with desired fillings.
4. Boil in boiling water for 1 to 2 minutes (The glutinous rice balls will float when they're cooked).