Bakers World LLP

Bakers World LLP
15-8 Jalan Riang
Serangoon Park
Singapore 358987

Hotline:
98628628 (Patrick Lee)
97107345(Eric Yeo)

Email: bakersworld28@yahoo.com

Makansutra Raw Episode 2

Sri Bistari Changi Village Famous Nasi Ayam Penyet
Blk 3 Changi Village Road #01-40
10am – 1am (Sun – Thu) 10am – 2am (Fri – Sat)
Rating: 4/6

Dona Manis Cake Shop
865 Mountbatten Road B1-93
Katong Shopping Centre
11am – 6.30pm Closed Sun
Rating: 4/6

Quentin’s
425 East Coast Road
11.30am – 2.30pm, 6.30pm – 10pm
6346 1837
Rating: 4/6

Goldhill Hakka Restaurant
299A Changi Road
11am – 4pm Closed Mon
Rating: 5/6

Oxtail Stew
Stew Haus
695B East Coast Road Frankel Estate
11am – 11pm Closed Mon
6445 5037
Rating: 3/6

Sik Wai Sin Eating House
287 Geylang Road
11.45am – 2.30pm, 5.45pm – 9pm
Rating: 6/6

Makansutra Raw Episode 1

Marine Parade Laksa (The Original Katong Spoon Laksa)
50 East Coast Road #01-64/72 Roxy Square
8am – 7pm
Rating: 5/6

328 Katong Laksa
216 East Coast Road
9am – 9pm
Rating: 4/6

Famous 49 Katong Laksa
49 East Coast Road Hock Tong Hin (off Ceylon Road)
9am – 9pm
Rating: 4/6

Guan Hoe Soon Restaurant
214 Joo Chiat Road
11am – 3pm, 6pm – 9pm Closed Tue.
Tel: 6344 2761
Rating: 4/6

Hajjah Mona Nasi Padang
#01-301 Geylang Serai Temporary Market
(between Eunos Road 5 & Sims Ave)
7.30am – 7.30pm Closed Wed
Rating: 5/6

Geylang Lor 29 Fried Hokkien Mee
396 East Coast Road Food R Us Coffeshop
11.30am – 9.30pm (till sold out) Closed Mon
Rating: 5/6

Swee Guan Fried Hokkien Mee
549 Geylang Road Sing Lian Eating House (off Lor 29)
4.30pm - 11.30pm Closed Alt Wed
Rating: 5/6

Where To Find Vegetarian Food

素食哪里找？
随着人们健康意识提高，素食越来越受都市人欢迎。可是，吃素的人经常非常苫恼，经常找不到素食。让我带大家穿街走巷，去寻找好吃的素食去。

灵芝素食馆
☞ Far East Square, Amoy Street #01-01
☎ 6538 2992
☞ Orchard Towers #B1-17/18
☎ 6734 3788

鸿阁素食馆
☞ Orhcard Shopping Centre, #05-01/07
☎ 6235 2102

Vansh
☞ Singapore Indoor Stadium #01-04
☎ 6345 4466

Raj Vegetarian Restaurant
☞ 76 Syed Alwi Road
☎ 6297 1716

Annalakshmi Vegetarian Restaurant
☞ Excelsior Hotel & Shopping Centre #02-10
☎ 6339 9993

Annapoorna's South Vege Fast Food
☞ 101 Syed Alwi Road
☎ 6291 4963

Bombay Woodland Vege Restaurant
☞ 19 Tanglin Road #B1-01/02
☎ 6235 2712

Bodhi Snack House
☞ 648 Upper Serangoon
☎ 6283 9673

慈航中西素食
☞ 72 Geylang Road Lor 25A
☎ 6747 1229

东山蛋糕店
☞ 1 Rochor Road #01-510
☎ 6294 6932

佛有缘素食餐馆
☞ 20 Geylang Road Lor 11
☎ 6744 8009

正佛世界素食馆
☞ 143, 147 & 153 Kitchener Road
☎ 6298 0336

菩提林
☞ 789 & 791 Upper Serangoon Road
☎ 6282 8022

素食林
☞ 100 Eu Tong Sen Street #03-16 Pearls Centre
☎ 6222 6141

Indinine
☞ Suntec City Mall #03-16 (Sky Garden)
☎ 6238 6755

Komala Vilas
☞ 76-78 Serangoon Road
☎ 6293 6980

观音素食馆
☞ 190 Waterloo Street
☎ 6338 2394

六和园
☞ 20 Tanjong Pagar Road
☎ 6221 2912

Madras New Woodlands Vegetarian Restaurant
☞ 14 Upper Dickson Road
☎ 6297 1594

妙益素食楼
☞ Bukit Timah Road #03-01 Coronation Shopping Plaza
☎ 6467 1331

如意素食馆
☞ 301 Changi Road
☎ 6749 4468

新民素食馆
☞ 29 Kreta Ayer Road
☎ 6324 2481

Yogi Hub
☞ 16 Madras Street
☎ 6298 8198
☞ No. 1 Boon Tat Street #01-01
☎ 6220 4344

Dolsot Bibimbap

Dolsot Bibimbap

@ Funan Digitalife Mall Foodcourt. S$6.50 per set. It comes with anchovies, kimchee and a bowl of kelp soup.

Putu Piring

Steamed rice cakes with brown sugar

Putu piring is a small, white, Malay cake made of flour and stuffed with gula melaka (brown sugar). It is eaten with grated coconut. For S$1, you get 3 cottony cakes, which make an excellent light snack.

Where to buy:
S11 Geylang Serai Market Place
Blk 12 Haig Road #01-323
Time: 2.30pm - 9.30pm
Close: Alt Tue

Conversions

Australia Metric U.S. Fluid Ounces
1 tsp (teaspoon) 5ml 1 tsp
1 dspn (dessertspoon) 10ml 2 tsp
3 tsp 15ml 1 tbsp 0.5
1 tbsp (tablespoon) 20ml
28ml 1
30ml 2 tbsp
2 tbsp 40ml
56ml 1/4 cup 2
1/4 cup 60ml 4 tbsp
75ml 1/3 cup
1/3 cup 80ml
110ml 1/2 cup 4
1/2 cup 125ml
140ml 5
170ml 3/4 cup 6
3/4 cup 185ml
225ml 1 cup 8
1 cup 250ml
900ml 1 quart 32
1 L (litre) 1000ml
3.6L 3600ml gallon 128

WEIGHT CONVERSIONS
grams (g)and kilograms (kg) ounces (oz) and pounds (lbs)
28g 1 oz
56g 2 oz
100g 3.5 oz
112g 4 oz (1/4 lb)
140g 5 oz
168g 6 oz
225g 8 oz (1/2 lb)
250g (1/4 kg) 9 oz
340g 12 oz (3/4 lb)
450g 16 oz (1 lb)
500g (1/2 kg) 18 oz
560g 20 oz (1 1/4 lbs)
675g 24 oz (1 1/2 lbs)
750g (3/4 kg) 27 oz
780g 28 oz (1 3/4 lbs)
900g 32 oz (2 lbs)
1kg (1000g) 36 oz (2 1/4 lbs)
1.1 kg 40 oz (2 1/2 lbs)
1.35 kg 48 oz (3 lbs)
1.5 kg 54 oz
1.8 kg 64 oz (4 lbs)
2 kg 72 oz (4 1/2 lbs)

Australia/UK United States
14g 1 tbs/0.5 oz
25g 1.8tbs/0.9oz
28g 2 tbs/1 oz
50g 3.6 tbs/1.8 oz.
56g 4 tbs/2 oz
100g 7 tbs/3.5 oz
113g 1 stick/8tbs/4 oz.
250g 2 sticks plus 1.6 tbs/8.8 oz.
453g 4 sticks/1 lb.

OVEN TEMPERATURES
Gas Mark ºF ºC Fan
1. 5ºF 140ºC 120
2. 300ºF 150ºC 130
3. 325ºF 170ºC 140
4. 350ºF 180ºC 160
5. 375ºF 190ºC 170
6. 400ºF 200ºC 180
7. 425ºF 220ºC 200
8. 450ºF 230ºC 210
9. 475ºF 240ºC 220

Nonya Laksa

From Chilli Padi hawker fair at Heartland Mall Kovan.

KitKat Lemon Cheesecake

Chinese New Year Goodies

Golden Eggs & Coins Chocolates



Red Melon Seeds

Chinese New Year Lunch

Curry Chicken

Cooked by my mother-in-law. This is a must-have dish during the Chinese New Year day. Usually my mother-in-law will cook this one day before. It's best eaten on the second day. Served with hot steamy white rice or toasted baguette.


Chirashizushi
The toppings of grilled eel, shredded omelette, salmon roe, prawns, kamaboko (aka fish cake), green pea and seaweed are scattered (usually quite artfully) on top of a bed of sushi rice. The color conbination is important to make the dish attractive.


Home-made Oden

This was cooked by my sister-in-law's mum. I was so shocked when they told me that those ingredients cost more than S$100.00 dollars.

Oden (おでん) is a Japanese dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku (蒟蒻), and chikuwa (竹輪) cooked in konbu (昆布) or katsuobushi (柴魚) based dashi broth. Mustard may be used as a condiment. In Nagoya, it may be called Kanto ni （関東煮） and miso is used as a dipping sauce. In Kansai, it may be called Kanto daki （関東炊き）, both literally Kanto stew, because Oden originated in the Kanto area.

Oden was originally what is called Misodengaku or simply Dengaku; konnyaku or tofu was boiled and one ate them with miso. Later, instead of using miso, ingredients were cooked in dashi and oden became popular. It has many local varieties.

Unlike most one pot dishes, ingredients can be added at any time and it has become a wintertime staple at Japanese convenience stores.


Eight Treasure Tea


Tung Sui - Cantonese Dessert


Japanese Dessert

Cod Fish Head Curry

My mum bought this from 老百姓鳕鱼村 today. $15.00 per container (prices vary, depends on the size of the fish head). This is our first time eating this, it's really delicious. Guava, eggplants, tomato and ladie's fingers are added in the curry. Best eaten with rice or mantou (chinese sweet bun). If eating there, you can request for more curry with no extra charges.

It's available at
老百姓鳕鱼村
Blk 83 Toa Payoh Lor 2 #01-461.
Business hours: 10am - 2pm/5pm - 11pm.
Tel: 62516008 / HP: 96606008.

Milo Dinosaur

Xin Wang Hong Kong Cafe (Kovan)


San Heng Coffee Stall (Kovan Hawker Centre)

Milo Dinosaur (a cup of iced Milo with an extra spoonful of powdered undissolved Milo powder added to it).

In Singapore, you can hear people placing an order for "Tart Kew aka Kick Ball" (in Hokkien), referring to the image of a sportsman playing soccer on the Milo tins. I'm wondering how come they don't place order for "Siew Jui aka Swimming" (in Hokkien), since the image of tin has changed to a swimmer instead of a soccer player?

Alternatively, Milo with ice added is known as "Milo Peng", "peng" means ice in Hokkien.

Xing Wang Hong Kong Cafe @ Kovan

Buttered Pineapple Bun (Bor Lor Yau) @ S$1.20 each.

Pineapple bun (Bor Lor Bau - in Cantonese) is a sweet pastry that is very popular in Hong Kong. Although it's called "pineapple bun", it contains no pineapple. The name actually originated from the fact that the checkered top of the pastry looks like the epicarp of a pineapple.

Buttered Pineapple Buns (Bor Lor Yau), which are pineapple buns with a piece of butter stuffed inside each of them.

I just couldn't understand, why there's a piece of pineapple inside my bun.


Egg Custard Tarts @ S$2.50


Deep Fried Wanton @ S$3.90 per plate.


Har Kaw (shrimp dumplings) @ S$2.50 per bamboo tray.
The ingredients were very nice, but the skin was a little too thick.


Siew Mai @ S$2.50 per bamboo tray.


Steamed porkribs with black bean sauce @ S$2.50 per bamboo tray.


Steamed chicken feet with black bean sauce @ S$2.50 per bamboo tray.


Black pepper pork chop @ S$7.90.


Hong Kong famous cheese baked pork chop spaghetti @ S$7.90.


Cheese baked rice with fish fillet @ S$7.90.


Mango Ice @ S$4.90.

Kuih Chara

Ingredients:
5 Eggs
240g Sugar
250ml Coconut milk
400g Self-raising flour
6-7 Pandan leaves
a few drops of Green food colouring

Dipping sauce:
200ml Thick coconut milk
2 tbsp plain flour (mixed with 2 tbsp water)
a pinch of Salt

Method:

• Crush pandan leaves till fine. Add water to make 200ml pandan juice. Sift the mixture.



• Whisk eggs and sugar with a hand whisk.



• Add in self-raising flour, coconut milk, pandan juice and a few drops of green food colouring. Whisk till mixture is well-mixed. Sift and set aside for 5 minutes.



• Heat and grease the mould. Stir in batter to fill 3/4 of the mould. Cook over medium heat until bubbles rise to the surface. Insert a skewer at the centre of kueh. If it comes out clean, it is cooked. Remove from heat when cooked.



• Simmer all the sauce ingredients over low heat while stirring continously till it thickens.



• Serve the kueh chara with coconut sauce prepared.

Gula Melaka Kuih Kosui

One of my favourite Nonya kuih. I bought this from a pushcart stall by Chilli Padi Nonya Restaurant at Heartland Mall (Kovan). $2.00 per box. I can eat this everyday and won't get sick of it. *LOL*

Ingredients:
Gula Melaka syrup (A)

250g gula Melaka (palm sugar)
50g soft brown sugar
500ml water
2 pandan leaves, shredded and knotted

(B)
100g tapioca flour
180g rice flour
450ml water
1 tsp alkaline water
1/2 a grated coconut, use only the white of the coconut
1/2 tsp salt

Method:

• 
  Bring gula Melaka, brown sugar, water and pandan leaves to a boil to dissolve the sugars. Strain the syrup.


• 
  Mix both types of flours and water in a mixing bowl. Stir the syrup into the flour mixture. Add alkaline water. Cook the mixture over a gentle low heat into a slightly thickened batter.


• 
  Spoon batter into greased small Chinese teacups. Steam over rapid boiling water for about 15 minutes.


• 
  Mix grated white coconut with salt and steam for 4 – 5 minutes. Remove and spread on a big plate to cool.


• 
  Leave the steamed kuih kosui to cool completely before removing from the teacups. Toss kuih kosui in grated coconut and serve.

Family Lunch @ Crystal Jade Palace Restaurant

Crystal Jade Palace Restaurant @ Ngee Ann City


Assorted Roasted Meat with Jelly Fish


Peking Duck





How to serve Peking duck?

In restaurant, Peking duck is usually served at the table by a waiter or waitress, but it is much more fun to do it yourself.

Place a pancake on your plate, dip the bunch of green onions (scallions) into the sauce, and brush the pancake with it. Then place a piece of duck skin on the pancake together with the green onion, fold the other half of the pancake over, and roll the whole thing up. Like this it's easy to eat by hand. If you only eat the skin, what happens to the meat? There should be no problem in using roast duck meat. It can be cooked with noodles, stir-fried with vegetables, or served as an appetizer with vegetables.


Red Bean Soup with Lotus Seeds

Pig Trotters With Ginger & Vinegar

You don't have to be a new mother or even pregnant to enjoy this dish.

(Serve 10)

Ingredients

1.2kg old ginger
1 bottle (750ml) Chan Kong Thye black rice vinegar
3.75 litre water
500g black sugar
2 pig trotters
1 tsp sesame oil

Method

• Remove skin of old ginger and wash. Drain well.



• Heat wok, add sesame oil slowly and fry ginger until fragrant. Add water, vinegar and sugar to boil, then simmer for about 2 hours. Leave aside to cool.



• After a week, boil it, then simmer for an hour every day for six days for fuller flavour. Remove ginger.



• Blanch trotters in boiling water for about 5 minutes and place them in vinegar stock. Bring to a boil, then turn down the heat and simmer for about 45 minutes.



• Turn off the heat and put ginger back. Let it boil once more. The trotters are best eaten the following day.

Peanut, Black-eyed Bean and Chicken's Feet Soup

This was what we had for our lunch today. It's very easy to cook, just prepare all the ingredients, put everything in a pot and leave it to cook for 2 1/2 hours. Frequent consumption of this soup stregthens the back, the legs and the teeth. If cooked with chestnuts, this soup will have a better effect.


Ingredients:
8 fresh chicken's feet
225g lean pork
113g peanuts
113g black-eyed beans
10 red dates
1 piece ginger
12 cups water
Salt to taste

Method:
1. Wash peanuts and black-eyed beans. Soak for 1 hour.
2. Wash chicken's feet. Scald and drain.
3. Pat red dates with the flat of a knife. Core.
4. Bring 12 cups of water to the boil. Put in peanuts, black-eyed beans, chicken's feet, lean pork, red dates and ginger. Simmer for a while. Reduce to low heat and cook for 2 1/2 hours. Season with salt and serve.

Thai Green Curry Chicken

I've been craving for Thai green curry for a long time. So I tried out this recipe today.

It's easy to cook, you can add whatever ingredients you can find in your refrigerator. E.g. seafood, chicken, pork, beef or vegetables.

V & I hate chicken breast, so I used chicken wings in this dish. Fresh milk or full cream evaporated milk may be substituted for coconut milk. Nowadays, I do not have to prepare the coconut milk at home anymore. Ready squeezed coconut milk is now available at our wet market. It's squeezed, packed and stored in their fridge. Of course the price will be slightly expensive than the grated coconut. S$1.20 per packet (from 1 coconut).


Ready mixed green curry paste. You can get it at Cold Storage.


These were the ingredients used for my green curry.



Ingredients:
1 packet Dancing Chef Green Curry Paste
1 Tbsp Oil
300g Chicken (cut into pieces)
150g Vegetables (eggplant, baby corn, etc)
250ml Coconut Milk
300ml Water
4 pieces Kaffir Lime Leaves (optional)
1 piece Fresh Red/Green Chilli (sliced, optional)
Sweet Basil Leaves (optional)

Method:
1. Heat cooking oil in wok.
2. Add the Green Curry Paste. Fry for 1 minute.
3. Add chicken and vegetables. Fry for 3 minutes.
4. Add water and coconut milk. Bring to boil.
5. Turn down heat and simmer until cooked.
6. Add kaffir lime leaves and chilli. Simmer for 1 minute.
7. Remove from heat. Garnish with sweet basil leaves and serve.

Variations:
For seafood, add in at Step 5.

Chirashi Sushi

Cooked by my sister-in-law's mother.

My son & I love this. A sweet & savoury easy-to-make dish with sashimi (raw fish) & vegetables. It is served cool. For toppings, you can put any seafood you like. E.g. raw salmon, tuna, jellyfish, red salmon roe, squid, prawns, and so on. You can find fresh seafood at Takashimaya (Basement 2) or Meidiya (Basement 1).

Recipe:
4 cups of short-grain rice
4 cups of water
1 tsp salt
2 tbsp rice vinegar
1 tbs sugar

Toppings:
2 tbsp marinated seaweed
3-4 slices of smoked salmon, cut into half
2 tbsp red salmon roe
16 slices of a variety of ready sliced sahimi (raw fish) or a selectedion of marinated seafood
Pink Japanese fish floss
1 sheet of nori (toasted seaweed), cut into thin strips

1 Japanese cucumber, sliced
Pickled ginger slices
Wasabi paste
Japanese Soy Sauce

1. Wash rice in several changes of water. Place rice in a rice cooker with water and cook till dry and fluffy. When ready, season with salt, vinegar and sugar, mix well and leave uncovered to cool.
   


2. When rice is cool, dish out onto a bowl or deep plate. Top with equal proportions of the suggested toppings, except for the dry ingredients such as fish floss and nori, which should be added at the last minute.


3. Arrange seafood contrasting colours and balancing shapes.


4. Serve at once with cucumber slices, pickled ginger, wasabi and soya sauce on the side.

Goreng Pisang

(Serve 10)

Ingredients:
10 ripe bananas (pisang rajah is best)
100g (approx. 3 oz) plain flour
50g (approx. 1.5 oz) rice flour
1 tsp baking powder
Pinch of salt
1 tsp vegetable oil
About 1 cup water
Oil for deep-frying

Method:

1. 
   Sift flours, baking powder and salt into a basin. Make a well in the middle of the flour and add the oil and a little water.


2. 
   Work in flour from the sides to make a smooth mix, then add the rest of the water or enough to make a batter that will coat the back of a wooden spoon.


3. 
   Heat a wok half full with oil. Peel bananas and dip into batter. When oil is smoking hot, deep fry battered bananas two or three at a time till golden brown. Use a slotted spoon to lift fritters and drain on kitchen paper. Best eaten hot.

Green Bean or Red Bean Soup

Ingredients:
250g (1/2 lb) red or green beans
8 cups water
250g (1/2 lb) rock sugar
4 pandan leaves, knotted

Method:
1. Soak red/green beans for half an hour. Drain.
2. Place soaked beans into a large pot together with the water and boil till tender and swollen.

Ladies' Night

Instead of enjoying free flow or half priced drinks on Ladies' Night at night spots, now we ladies can get free desserts and discounted meals at some eateries.

Kuishin-Bo
3 Temasek Boulevard #03-002 Suntec City Tower 1 (Tel: 62387088)
When: Every Wednesday (5.30pm - 10pm)
$25.80+ (U.P $31.80+)
Enjoy the spread of over 100 items at this Japanese buffet restaurant.
Promotion ends in December.

En Japanese Dining Bar
207 River Valley Road #01-57 UE Square (Tel: 67352212)
When: Every Saturday (6pm - 3am)
All-female groups of at least 2 get 50% off house pour drinks, beer, wine and sake. Inform staff members before ordering to take advantage of the special.

Indulge!
8 Tan Quee Lan Street (Tel: 63330865)
When: Every Wednesday (11am - 2am)
50% off everything on the menu at this dessert cafe which serves sweet treats such as red bean paste and fondue.

IndoChine Club Street
47 Club Street (Tel: 63237347)
When: Monday-Thursday (12pm - 3pm), Monday-Saturday (6.30pm - 12am)
Get a complimentary fruit platter and coffee or tea with every main course ordered. Restaurant and Bar at IndoChine Wisma Atria will offer a similar promotion on Sept 21.

Sorry guys! These offers are for Ladies' Only.

The World Food Fair 2005

This was my first time to the biggest food and beverage exhibition, which was held at the Suntec City Exhibition Centre Halls 602 & 603. It was so crowded on a cloudy Sunday afternoon, then I realised that the Comex Fair (IT & Computer Exhibition) was held on the same level next to the Food Fair. The traffic along Nicole Highway (outside Suntec) was terrible. We were jammed inside the taxi for almost 15-20mins.

It was the ultimate "Food Paradise" where we could taste and sample a comprehensive range of cuisines from Turkish, Japanese, Taiwanese, Thai, Indonesian, Mediterranean, German, Italian, Vietnamese, Malay, Indian, Chinese to all time Singapore local favorites such as Satay, Otah, Nasi Lemak, Tim Sum, Roti Prata, Laksa, Barbequed meat, Bak Kut Teh, Poh Piah, Curry, Abalone, Kueh, Bird Nest & etc.

The 5 days event offered great bargains, discounts, free gifts and goodies to all food lovers in Singapore all under one roof.

Over 10,000 products from frozen, canned, cooked food, seafood, meat products, sauces, desserts, recipes, pastries, bakery, health food, cooking equipment to instant ready-to-eat food and beverages & etc.

Yummy Steamy

Mini Budda Jump Over The Wall

Turkish Kebab

OMG! Look at the crowd.

The World Food Fair 2005
2nd - 6th September 2005
Suntec City Exhibition Centre Halls 602 - 603
11.00 a.m. - 10.00 p.m. Daily
Free Admission

More photos taken at the World Food Fair 2005.