Thanksgiving: Part 1

Top: Hautelook
Pants: Target
Shoes: Forever 21

Well, my tops fit me again! The bottoms are another story! With 19 pounds left to lose, I really don't want to buy anything in a size I don't plan to be in that long. I really don't sit down much during the day between both kids schedules so the weight just seems to be falling off!
Having said that, getting ready for Thanksgiving was a bit depressing! Nothing fits on my new, much rounder bottom half! I ended up giving in and wearing maternity bottoms this day (I didn't want to wear leggings even though those are my non maternity option). I realize I had a baby 3 weeks ago, but I just can't wait to be back in my normal clothes! Patience is a virtue... ;)
Anyway, I love this top. Who knew I'd ever wear anything with shoulder pads after 1990!? The beautiful detail on the shoulders was enough sparkle for me so I went with no jewelry this day. Plus my little bean is a total hair and jewelry puller so I am learning to pick my battles.
Hope everyone ate as much yummy food as I did this day! I've got 2 more Thanksgiving parties to attend so maybe I'll have to run to Target and get a cheap pair of jeans in my new size. I'm sure there are some great deals that would make it worth the trip out! Oh, okay, I'll go shopping!!! I'm glad we had this talk!

Italian Veggie Soup

Nothing tastes better for dinner or lunch on cold winter days

than SOUP!

This soup is hearty and healthy.

Italian Veggie Soup

2 lbs. ground chuck or sirloin

2 zucchinis chopped

1 cup chopped carrots

1 cup chopped onions

2  28-oz. cans Stewed Tomatoes

2  32-oz. cartons of beef broth

Tbs. minced garlic from the jar

1 lb. spaghetti

1 tsp. dried Basil leaves

1 tsp. dried Parsley flakes

1/2 tsp. dried Thyme leaves

1/2 tsp. dried oregano leaves

Brown the ground beef in a large Dutch oven pan.

While beef is browning,

chop the veggies.

I cut the zucchinis into disks, then cut the disks

in half.

Drain and rinse the ground beef after it's browned.

Leave the colander to drain in your sink.

Wipe out beef grease from the Dutch oven with

a paper towel.

Add a bit of olive oil to the pan and

saute the veggies until a bit soft.

While the veggies are cooking,

pour one can of the stewed tomatoes into

your food processor or blender and

puree smooth.

Pour that into a large bowl, and

now pulse the second can of stewed tomatoes,

but this time, leave some of the tomatoes chunky.

When veggies are softened a bit, add back the beef,

and all the tomatoes.

Mix in the two cartons of beef broth.

Add the minced garlic.

Bring soup to a boil,

then lower heat to low and simmer

for 45 minutes.

While that simmers, break the spaghetti

into 2-inch pieces.

After 45 minutes of simmering,

add the spaghetti...

and the spices.

I  now toss in a frozen Basil Cube

I made last summer from my garden harvest.

If you don't have this, just add 1 tsp. dried basil leaves.

sprinkle  in the other dried herbs.

Herbs should not be added to soup until

the end. They taste bitter if boiled too long.

Simmer about 10 minutes longer

or until spaghetti is cooked.

Cozy up with a bowl of this

during the cold winter!

Great find: $5 hat/ear warmer

How cute is this?! I recently purchased this hat/ear warmer (I'm not sure what the official name of this item is) at the Creatively Yours purse party I attended. I can't believe it was only $5! I actually think it was 30% off of that price too! They had them in all colors and I am half tempted to call the lady and buy a few more for gifts. Maybe I think they are greater then they are, but I really like it! It doesn't ruin your hair like a hat, or add the static cling that a hat might, but your ears are still warm. Solid!

Fine Cuts at Clarke Quay Central

Singapore has its fair share of Jack's Place and Astons these days, and sometimes, Pauline and I just long to eat some good steak without going to the usual haunts and avoiding too high a price tag.

So, it came to our surprise we chanced upon this steak and meat cafe in Clarke Quay Central, right in the heart of its basement and quietly tucked away. It is a very cosy place though.

On the week night we were there, it was very quiet and we really did not harbor any high expectations. We settled for the set which came with a soup of the day and a selection of pork and beef choices.

Right off, the soup was totally forgettable and hardly need any further mentioning other than this is exactly what you would expect from either Jack's or Hans.

Sirloin Steak

The sirloin which I opted for was simply garnished with fries and some greens on the side. The meat itself was very lightly marinated and it was all down to the quality of the meat and the cooking itself.

Well, I was pleasantly surprised when I had my first bite, how well cooked it was. Cooked to medium perfection and the meat itself was of a very good quality. Though I thought it was US Beef, and hence it was corn fed and had a slight sweet taste to it, the meat was moist and succulent underneath and for the price, there were no complaints.

Kurobuta Pork

Pauline had the kurobuta pork with the same garnishes and seasoning, and again you simply overlook the sides and just focus on the meat itself. Being kurobuta, the pork was of a higher grade and tasted that way too. Slightly sweeter as well and very tender to the bite, and again for the price, this was really good value.

Fine Cuts might not be a premium steak house but for under $20 a person for a set meal with this sort of quality cuts, it is a bargain in my eyes. Rumors abound that they might not be in operation for much longer though, which is somewhat of a disappointment. So visit this while you still have the opportunity.

Fine Cuts
#B1-44/45 Clarke Quay Central

Pie Connection Curry Puffs at Shunfu Market With Video

My previous double puff features on Tip Top and Selera elicited quite a number of impressions, and I decided to follow up with a 3rd puff feature.

This time, this excellent curry puff outlet resides in Shunfu Market, which has already produced quite a number of gems as documented in my previous posts.

The outlet is called Pie Connection but it mainly focuses on puffs, which come in a variety of flavors which include the standard chicken curry and also a more exotic tuna flavor.

Glorious Puffs

In general, it is a good idea to go to Pie Connection early as when we went there one Friday afternoon, it was almost sold out on most flavors except for the chicken curry one.

So, how good is this puff, and how does it compare with the likes of Selera and Tip Top?

Chicken Curry Puff

The chicken curry puff certainly looked more fresh and colorful than the usual Old Chang Kee one, and when you bite into it, it had a terrific crunch on the flaky yet crispy crust. I would rate it better than Selera on the crust, but just slightly not up to Tip Top's all time best crust.

The fillings were generous too, and had an authentic curry taste without tasting too processed or too compressed. In all, this was a very excellent curry puff, but it just lacked the spiciness of Selera and lack the moist curry goodness of Tip Top.

Tuna Puffs

It was the tuna puff that surprised and delighted us, however. The crust was the same as the chicken curry's, but the fillings were gorgeously filled with chunky tuna pieces and was wonderfully flavored with onion slices.

It was perhaps the onion that resonated a sweet taste to the palette, and the entire puff was certainly less dry than its chicken curry variant. We absolutely loved this tuna puff and the taste was both inventive and refreshing at the same time.

Ultimately, Pie Connection may not reach the extreme high standards of Tip Top when it comes to both crust and curry fillings, but the tuna certainly scored a homerun for us.

Pie Connection
Blk 320 Shunfu Road
#02-06

Click here for the YouTube link.
Click here to download the HD version.

Written, filmed, edited and directed by Silverchef Productions.
Shot and edited entirely on Apple's Iphone 4 and at Shunfu Market.
No tuna puff was harmed in the shooting of this video.
"Use Somebody" performed by Brooke White.

Kristin Hassan

My friend Kristin Hassan has a few exciting things happening right now. Her blog has been revamped and her new line is out and can be purchased online here! Putting the fact that she's my friend aside, Kristin is super talented!
I have always been a big fan of her blog so I'm very excited to see what's to come. She's definitely a girl with a lot of style and it's inspiring to see what she mixes and matches!
I am also a fan of her clothing line. I actually just placed my order this week and can not wait for my order to get here!!! Seriously so excited about the new line! Here are a few picture of my favorite pieces! (I'm totally getting this first dress...yay!!!)





Make sure you sign up to follow her blog so you can get special offers, discounts, and information on exciting events!

Leong Hainanese Chicken Rice at Shunfu Market

In the unending discovery of culinary treasures in Shunfu Market, lies another unassuming yet exceptional food gem, this particularly wonderful chicken rice stall.

Leong Hainanese Chicken Rice looked just like any other chicken rice stall, serving seemingly common chicken rice fare and managed by its owner and a helper.

Perhaps it was this notion of going in without expectations, that one's joy in realising how good this plate of hainanese rice was just elevated the whole eating experience.

Wondrous Plate of Hainanese Chicken

On the surface, this looked like any other plate of hainanese chicken you get in every common chicken rice place, yet the glossy sheen did betray a sense of difference and suggested the gastronomic pleasure that would come later.

The rice was good, no chicken ball ecstasy here but what was done here was done well. Well cooked, fluffy and flavorsome with the usual suspects of ginger, garlic and chicken oil/broth. And the accompanying soup was nice and hearty too.

Yet, it was the chicken meat that would prove the absolute peak in our ever never-ending quest for the holy grail of chicken rices. Like all steamed chicken, it was no longer warm when it reached our table.

Place a piece of this delicious meat into your mouth and the palette just lit up with a sense of surprise and delight. Whenever you think of chewy chicken meat, this piece would totally banish those thoughts away, and then some.

The seasoning was perfect as well, the sesame and soy drizzle was light, savory and totally complementary to the tender buttery meat. It was one of those times when you cherished the chicken meat more than the skin.

Beyond this, what else is there to say but chicken rice nirvana.

Blk 320 Shunfu Road

#02-22 Shunfu Mart Food Centre

Happy Thanksgiving!

Hope everyone has a wonderful day filled with family and more food then any one person should consume! ;) That's what I'll be doing! xo

Rong Cheng Bak Kut Teh at Sin Ming

Block 22 at Sin Ming has always been known for a number of eateries, and the bak kut teh shop here is one of its most illustrious tenants.

Found on the edge of this humongous HDB block, it serves very classic and traditional Teochew bak kut teh and is often a favorite stop of mine for a quick breakfast fix.

In the mornings, this place can be quite packed and crowded, and the testament of this incredible traffic is down largely to this bak kut teh stall. If you want to find this place, it is on the far left coffeeshop of the block.

Bak Kut Teh with Prime Ribs

We decided to opt for the prime rib soup instead of the usual pork rib bowl. And the morning I had this, it was really good. The meat literally fell off the bone similar to Founder's, and the broth was light and sweet, with just the right amount of peppery seasoning.

I would be the first to admit though, that this place can be quite frustratingly inconsistent at times and you might find that the meat quality may vary from time to time. But for this particular day, I had absolutely no complaints. The meat was well cooked, and no strong pork smell either.

Pig Trotter

The pig trotter was good but not overly great. It had too much fatty meat as I prefer more lean meat in this type of dish. But the soy sauce was well balanced and brought out the flavors of the pig trotter nicely. It is amazing how well this dish always goes with bak kut teh.

Morning Breakfast Fix

As a morning breakfast, this combination of bak kut teh, you tiao and pig trotter can be a trifle expensive as the 2 of us basically paid more than 20 dollars for our meal. But, the prime ribs were a delight and having a warm peppery broth in the morning usually gets the engine going well.

Rong Cheng Bak Kut Teh
Block 22 Sin Ming Road

Thanksgiving Mashed Potatoes

I come from a large family, so my mother

had to cook up a TON of mashed potatoes on Thanksgiving.

This is her method for the PERFECT mashed potatoes

to serve about 25 people.

You can edit the recipe for a smaller group.

Mom's Mashed Potatoes to Serve 25

21 large Idaho potatoes

4 cups sour cream

4  8-oz. blocks of cream cheese

Salt to taste

Start by peeling the potatoes and removing any brown spots.

Cut the potatoes in half and put them in a large stock pot.

Add enough water to cover the potatoes.

Add about 2 Tbs. of salt to the water.

This is the only time to salt the potatoes so add

more or less depending on taste...I add a bit more.

Set your burner on MEDIUM heat...yes, MEDIUM.

Cover the pan.

The water will slowly heat up and you will eventually get a

gentle boil.

Stir potatoes up from the bottom about every 15 minutes and

stick a fork into a potato to check doneness.

You DON'T want to overcook them!

By cooking them slowly, you will avoid a soggy

mess and will be rewarded with nice, firm potatoes.

It usually takes about an hour to cook through.

Drain the potatoes in a large colander.

Place about six potato halves into a large mixing bowl

and mix until smooth.

Keep adding more potatoes and beat smooth

until your bowl is about half full.

Add one cup of sour cream and mix smooth.

Add one block of cream cheese and mix smooth.

This amount half fills an 11 X 15 inch baking dish.

Continue to mix the potatoes in batches until you fill two large

baking dishes.

I make these several days before Thanksgiving

and store in the fridge.

Reheat them in the oven,

or quickly in the microwave.

Makes it SO easy on Thanksgiving day.

These potatoes are so creamy and delicious

you will NOT have any left over!

Product Review: Moroccan Oil

This is one of the product samples that I received this time around with New Beauty Test Tube. I AM IN LOVE!!!

Moroccan Oil: $32

Is it worth it? YES!! You put the cream on damp hair and leave it in for 5-10 minutes then rinse it out. The oil then goes on the clean damp hair and you dry and style as usual. The result? WAY less frizz and more strait hair. Plus the smell is intoxicating. Seriously, I love the smell.
I even skipped the oil one time and just did the mask and let my hair air dry and it looked great! Let's just say I would NEVER go with out my straightener, but I actually didn't need it this day!
Have any of you tried this product? Were you as happy as me with it?

Tampopo With Video

After my last post on Curry Favor, I was alerted to Tampopo from catusckit again on another great Japanese curry eatery located in the heart of Liang Court.

It was a very happening outlet as going there on a Friday evening, this place was well packed with diners and we were made to wait for about 20 minutes before getting our table.

Immediately, we were bombarded with an assortment of menu items and this place seemed willing to serve you everything except the kitchen sink.

One of the more prominent things about this place was how much they were promoting their black pig dishes, which in case you are not aware, is a more flavorsome and more succulent pork variant.

Black Pig Yuzu Shabu Ramen

Pauline had the black pig ramen, which was quite generous with the ingredients and had a nice hearty broth to go along with it. The pork slices were the highlight and gave off a much sweeter than usual flavor and yet very tender as well. It was indeed, a very good bowl of ramen.

Curry Katsu Set

I personally opted for the curry katsu set, which was what I came here for in the first place. The pork slices were again very sweet beneath and they were not only succulent, they were amazingly tender to the bite. The pork was also very well breaded and deep fried, without a slightest hint of oil.

Curry Dip with Hard Boil Egg Slices

The curry was served on the side in a nicely shaped bowl, filled with 2 slices of hard boil eggs. Overall, the curry was yummy but as with all Japanese curry, still had that taste of ajinomoto which cannot be avoided.

Yet, when you dip the pork katsu into this flavorsome sauce, the slight heat of the curry came together well with the nice textures of the juicy meat. The deep fried breadcrumbs just tasted so good with curry juices.

Obviously, it will take more than one visit to go through most of their selections, as Tampopo also serves classic Japanese dishes like tempura etc.

But for my money, the pork katsu with the black pig variant is one of the best around. If nothing else, you owe it to yourself once to try one of their black pig dishes, be it katsu or shabu ramen.

Tampopo
177 River Valley Road
#01-23/24 Liang Court Shopping Centre

Click here for the YouTube link.
Click here to download the HD version.

Written, filmed, edited and directed by Silverchef Productions.
Shot and edited entirely on Apple's Iphone 4 and at Liang Court.
No black pig was harmed in the shooting of this video.
"The Truth" performed by Kris Allen.