Monday, November 12, 2007
PHOTOS GALORE, DIMSUM, POPOVER & SCONE TRYOUT
Seeing as how i have a good camera on hand now, yesterday marked the start of my snapping frenzy. Began the day, or rather closed the previous night by mumbling to my father about Victor's Kitchen, this really raved-about dimsum place in Sunshine Plaza. Yesterday morning, he refused to bring us there to eat as he wanted to go and drive his taxi for more bucks. My mum then thought about this new dimsum place just inside Prime Mart area and proposed that to him. Surprisingly he accepted seeing how bummed out i was. (cuz of my off day!) While on the road, he mentioned about the one opposite Tampines Soka Association and as it was the one he always bought home six years back we decided to go there.
Pork Buns.
Some Fried Yam thingy with Pork Cubes inside. Delish!
The all-too-familiar Siew Mai.
The usual HK style chicken.
Chicken Feet.
Prawn Dumplings.
Prawn Cheong Fun. Too bad they did not have Zha Leong (aka Chee Cheong Fun wrapped around Fried Dough Fritters).
Fried Carrot Cake.
My Hong Kong born daddy enjoying his porridge.
It was a long awaited dimsum meal, a family meal to be had. Thanks once again!
Then my mum, sister and I went to stroll through the neighbourhood shops and look what i found! I thought stumbled unto Bangkok or something. Shows that i've been cooped up in the hotel right ha.
Broccoli.
Clams. Heard that the opened ones are dead but my mum said the exact otherwise. Perhaps they were struggling for air (in their case, water), and the closed ones simply indicated the ones that gave up.
Fishes!
Produce.
Tangy Pineapples.
Alas. My dream was brought to a halt when i saw this sign.
And this view.
And this shop together with these consumers.
Singapore Singapore. Full of hidden surprises. That night i walked along Chinatown with Lu-anne, and felt totally like a tourist in my whole country.
Anyway, made Popovers!
Flour and salt.
Eggs.
Whisking eggs and milk.
Consistency.
Supposed to be filled higher. Heat the oven to 450F/240 degree Celsius, put the tray for five minutes and brush it with melted butter.
It's called a Popover because when heat is passed through the dough, methane is produced hence giving an inaudible (to me) 'popping' sound and causing a dent-like structure. But it should rise as shown.
Switch the temperature to 375F or 190 degree Celsius after fifteen minutes or so.
Tip: DO NOT open the oven door for the first twenty mintues or so of baking, lest the steam escapes and your Popovers go Sunkenunders instead.
After baking it, use a knife to slit open, or something to prick it so that air can escape and the shape can hold.
When my Popovers weren't that successful, i got grumpy! Since it's my off day i wanted to make something nice. So Scones came into the picture.
Sift flour and baking powder.
Rub butter and sugar into the flour. It's supposed to sort of crumble, and make a well, adding milk and whatnots (currants).
Knead gently, if not the dough will be useless. Sticky!
Baking in process. Brush atop with honey/egg yolk. 12-15 minutes in 400F or 200 degrees Celsius.
Ta-dah. I know it looks so much like some Chinese cookie or Lao Po Bing, but i didn't have sour cream to make the normal scones.
NOTE: All temperatures given are for the normal ovens. Unfortunately if you're like me and possess a griller-oven instead, you just have to trial and error and estimate the timing as well.
5:34 PM
Some Fried Yam thingy with Pork Cubes inside. Delish!
