♥ Homemade Kimbap Recipe ♥

Korean rice rolls, a healthier option for dinner!

 

  • SERVES: About 4 person
  • PREP: about 1 Hour

INGREDIENTS

  • Toasted Seaweed (4 sheets)
  • Korean rice
  • carrot
  • Japanese Cucumber
  • Pickled radish
  • 3 eggs
  • Beef Sausage (2 pcs)
  • Spinach
  • salt
  • sesame oil
  • garlic (1 pc)
  • ground white pepper
  • vegetable oil

 

Instructions

  1. After rice is cooked and almost cooled, mix well with sesame oil and a pinch of salt.
  2. Stir fry sliced carrots lightly with a dash of salt, chopped garlic & ground white pepper.
  3. Whisk eggs until evenly yellow and fry into flat omelette with a little vegetable oil.
  4. Cut the omelette  into long strips.
  1. Slice 2 sausages into 2 by the length and lightly fry sausages.
  1. Chop Japanese cucumber and pickled radish into long slices.
  1. Carefully wash the spinach and put into a pot of boiling water with half a teaspoon of salt. Boil for 30 seconds to 1 min.
  1. Using a bamboo sushi roller lay the dried seaweed shiny side down.
  2. Spread rice evenly onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you’ll get less of a sticky mess). Take extra care not to moisten your fingers too much as it will cause the seaweed to be soggy.
  3. Lay the ingredients down around 1/2 of the way up from the bottom of the seaweed.
  4. Roll from the bottom (as if you’re rolling a sleeping bag), pressing down to make the fillings stay in.
  5. As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
  6. Add a few pieces of rice along the top of the seaweed seam to hold the roll together.
  7. Set aside and continue with other seaweed sheets.
  8. Cut each roll into 7 – 8 pieces.

 

 

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Le Chocolat Cafe

Recently my colleagues and I stumbled onto a nice cafe at Ann Siang Road after we had dinner and was taking a walk along that stretch of road. We decided to try their dessert after looking at what their tempting display counter had to offer. Le Chocolat Cafe is situated in The Club Hotel and serves mostly dessert, salad and sandwiches.

These are the dessert we had:

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Their Strawberry tofu tasted like strawberries and marshmallow. Sweet and spongy~ And it’s very beautifully decorated.

 

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Their Chocolate Mousse was ‘mediocre’, nothing extraordinary. But chocolate lovers should give this a try.

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My first time trying a rainbow cake this big! Tasted better than I thought. The different colors do not represent different flavours, the whole cake tasted like a normal butter cake with chocolate sauce, just that it looks very pretty :)

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Though the brownie with strawberries and whipped cream looks amazingly good, but they could be warmer and softer.

 

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The menu on the wall

We spent around $40 for 4 dessert and 3 drinks. The price is in the acceptable range for me. The ambience is conducive enough for friends to have coffee or maybe read a book on a lazy weekend afternoon. I might come back here again if I happen to be around this area.

Le Chocolat Cafe

28 Ann Siang Road,

Singapore 069708

Tel: +65 6808 2184

 

Operating Hours:

Mon – Sun (730am – 11pm)

Website: http://www.theclub.com.sg/

 

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Drips Bakery Cafe

During the long holidays, my colleagues and I decided to explore Tiong Bahru, one of the oldest residential estates in Singapore.  This area has undergone quite a lot of changes in recent years; therefore we were there to uncover some of the cafes around the neighborhood.

Drips Bakery Café was one of the café that was open on a Monday morning. By noon, we realized that there were already quite a few people in the café.

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Rows of tarts greeted us upon entering the café. It’s so hard to choose among these tempting tarts!

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Their menu

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Their interior has a warm and cosy feel.

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Panattone slice with vanilla ice cream is one of my favorite there. The bread is crispy outside and soft & warm inside. Wonderful combination with the vanilla ice-cream.

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Their fruit tart is a MUST try! I love how the tart crust is not too hard, with the right texture and nice buttery taste. One tart will leave you wanting more.


The following are the rest of the things we tried there.

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From top right: Specialty cold drip, chicken pie, mocha and chocolate banana tart.

Upon the first sip, the cold drip is a little too acidic and sour for people who prefer sweetened coffee. But as the coffee starts to get diluted by the ice, it became more acceptable for us.

The chicken pie does not bring us satisfaction as I find the fillings rather bland. I will not order this again.

As for the mocha, it tasted alright but could be warmer. And it is not as fragrant as some of the other places that I’ve tried.

Dark chocolate lovers might like their chocolate banana tart. There is a hint of bitterness in the rich chocolate; awesome combination with the sweetness of the banana. First few bites tasted good, however this tart is too rich. We could not finish it.

On the whole, I feel that this café is a nice place to stop by for some coffee and dessert. Our total bill came up to about $48, to be shared among 4 of us. I will definitely visit this place again to try other fruit tarts.

Drips Bakery Café

82 Tiong Poh Road, #01-05,
Singapore 160082

Tel: 6222 0400

Fax: 6776 0401

Opening Hours:

Sun – Thurs 11am – 930pm

Fri & Sat      11am – 11pm

Nearest Mrt:

Tiong Bahru station (15mins walk)

Categories: Food | Tags: , , , , , , | 1 Comment

Homemade Gingerbread Men Cookies Recipe

No Christmas party would be complete without some Gingerbread men cookies!

  • SERVES: About 30 cookies
  • PREP: 45mins (include chilling)
  • BAKE: 20mins per batch (include cooling)

INGREDIENTS

  • ½  cup butter, softened
  • ¾ cup packed dark brown sugar
  • 1/3 cup molasses or honey
  • 1 egg
  • 2 tablespoons water
  • 2 – 2/3 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon each ground cinnamon, nutmeg and allspice

Instructions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses/honey, egg and water. Combine the flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until it’s easy to handle.
  2. On a lightly floured surface, roll out each portion of dough to 3 or 4mm thickness. Cut with a 10cm cookie cutter. Place them about 3cm apart from each other on greased baking sheets. Reroll scraps and repeat step 2.
  3. Bake at 170 °C for 10-12 minutes or until edges are firm and light brown. Remove from oven to cool completely before decorating with icing as desired.
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Final product!

Here are the pictures during the baking~

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I added a few pieces of testers for each batch that I baked, to try out the taste.

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Almost ready!

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The little men after taking it out from the oven.

I made some Christmas trees too!

I made some Christmas trees too!

Categories: Food, Recipes | Tags: , , , , , | 2 Comments

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