I was around Bugis Village area the other day when I walked pass a fruit wholesaler which also did some retail. The shop was packed with people buying oranges and apples as offerings for the Kwan Yin Temple nearby, but my eyes were immediately drawn to one thing when I entered the shop. Sitting at the corner was a carton of peaches in a brilliant flushing red with streaks of lemony yellow, the colours of summer! I was immediately mesmerised by their sheer beauty. These turned out to be Australian white peaches, and almost at once I remembered one of the recipes I’d watched on Nigella’s “Feasts – Just Desserts” sometime back. Apart from being a “domestic goddess”, Nigella is arguably one of the world’s greatest advocate for cooking peaches. And of all her peach recipes she’s introduced in her books and programmes, one is dubbed by her as “a classic” – Peach Melba.
High tea set for 2, for jan & feb 2011. It was a good bargain we thought so we went for it!
Chinese New Year 2011 Baking Part 1
Chinese Lunar New Year is around the corner once again and usually we would start shopping for new year goodies like cookies and candy etc. This year however, we decided that it would be good to do some baking on our own. Twice the fun for half (or less!) the cost! What better deal can one get? Then came some reading and “research” on what to bake. I’d shortlisted several delectable sounding recipes and the first is Peanut Cookies 花生酥 using an online recipe from a fellow foodie’s blog. They are incredibly easy to make but not short of being aromatic and delicious. I especially like their “melt-in-your-mouth” texture.
Baking Macha Sablé, a french cookie from Northern France infused with an oriental touch by using macha aka Japanese green tea.
Sablés (sah-blay) get their name from the characteristic grainy texture they have. They are similar to shortbreads but differ from their Scottish counterparts with in the inclusion of egg yolks. Simply delish!
鱼片米粉 Fish Slices with Thick Vermicelli in Broth, a simple dish I like to cook for myself and my family. Something hot and soupy is especially comforting for cold and raining days.
Lunch @ Jack’s Place is something which we had been wanting to do for such a long time but never get the opportunity to materialise. Hectic work schedules is usually the
excuse reason. But as the year closes to an end with us clearing leave and not travelling out, it seemed like the best place to enjoy a slow and simple weekday lunch. We chose the branch at Bras Basah complex for several reasons. Firstly, its just a stone’s throw away from the gym where we workout, hence allowing us to sweat out a bit to lighten our conscience on the culinary indulgence we might land ourselves in. And secondly the ambience and decor here is so well-preserved at the 80s and early 90s! Just the way we like it, uh huh uh huh!
We order two set meals of the day which came with Cream of Vegetable Soup served with garlic bread.
Last day in Taiwan, day to do some last minute shopping, especially for foodie goodies…
Beginning of Day 6, our last day in Taipei. We checked out of the hotel and walked to a shop in between the hotel and Ximending for some 伴手礼 aka 手信. bought 世运凤梨酥 which is award winning. On the way from the shop to ximending, we came across 北门, located at the junction of 台北车站 and 西门町.