McDonald's MAKE IT 1 -FOR -1 promo yesterday, definitely created a pandemonium in all of its branches. Long queues were all over. The one day only promo was part of the "Make it Better" advocacy of the popular food chain. Likewise, to coincide with the new campaign, new food items were launched in the store. One of which is the Teppanyaki Chicken McGrill Burger. I was so intrigued with the nice food shot at the menu display that I did not restrain myself from trying it. On its packaging the burger was described as "Whole chicken thigh meat delicately seasoned in teppanyaki marinade, cooked to tender perfection and served with tomato, gourmet lettuce and home-style chargrill sauce between a sourdough bun".

Personally, I find it mildly flavored and is just right. It's not overpowering nor overwhelming for a burger. The sweetness of the marinade is also optimum hence, I don't find it satiating. The freshness of the lettuce and tomatoes is a must though. Overall, this type of burger is acceptable.

I've been in a quest for the best tasting Bak Kut Teh in the island for a long time now. Unfortunately, right at this point it still remains to be a mission. While I'm yet to accomplish that desire, I've already had a number of servings in some Kopitiams. The very first time I had it, I was instantly reminded of my grandmother's bulalo soup back home. Apparently, hers is not the typical version of Bulalo Filipinos are accustomed to. She usually adds chinese herbs into it. Hence, it was so familiar when I slurped my first try of Bak Kut Teh. The taste is just so similar.

When I attended the Singapore Food Festival last year, Bak Kut Teh was one of the featured dishes of Chinese origin. It was said to mean "meat bone tea". The version that's commonly found in Singapore is of Teochew roots. It's light in color and tends to be peppery. Here's a recipe that was shared with us during the Food Festival via the cook book give away - Culinary Treasures of Singapore (Singapore Chinese Dialect Food).

I'm just about to try this recipe too. I've had experience of using the pre-packed Bak Kut Teh mix that can be bought in the supermarket. However, I was not happy with the outcome. Hence, for heritage foods such as this, traditional way of cooking could be better than a short cut.

Going "green and healthy" should be the current mantra in every home. I guess the rationale for doing so need not be elaborated. With the fast-paced lifestyles we all live today, in fact, it's almost beyond necessary. This has been the clamor in the food business anywhere in the world since the increase in rate in the occurence of hypertension, obesity and other unwanted diseases due to poor eating habits, was made known. Hence, it's definitely a good breather if we can have something on the dining table sans the element of guilty pleasure.

It's for that reason that this dish came out through our dining table. Think of something that can be prepared as easy as counting one, two and three. Preparing this dish is just as simple as that really.

300 grams medium sized prawns (trimmed)

2 - 3 tbsps minced garlic

1/2 cup oyster sauce dissolved in 1 cup water

2 tbsps olive oil

1 big stalk of broccoli flower (cut into individual florets)

1 pack of spinach (cut into 2 inches length)

1. Blanch spinach and broccoli flowers in boiling water for 1 minute. Immediately soak in iced water while preparing the sauce.

2. Add oil in a heated wok. Saute garlic until fragrant. Add in shrimps and saute until they turn pink. Add oyster sauce mixture and stir well. Allow to simmer for 2 - 3 minutes.

3. Drain the blanched vegetables and transfer to a serving plate. Pour over the sauted shrimps with oyster sauce.

It's been a while since a post on home made goodies or a dish recipe has been uploaded here. It's not because I'm no longer cooking at home nor have given up my enthusiasm on it (for that's certainly next to impossibility), but rather current circumstances prevented me from doing so. Hence, I'm glad to be able to share another recipe of one of my favorites again. Actually, this Cinnamon Bread Pudding recipe is not new in this blog. I've already posted it 2 years ago. However, I haven't made it since then much less since we relocated to Singapore. Also, I made some modifications on the recipe for a bigger serving and I used a different kind of bread.

Bread Pudding is usually prepared using stale breads. Personally though, I preferred the ones that are at least 1-2 days old. I don't fancy much the texture of the very old ones. To add more dimensions to the taste, other ingredients maybe added to it such as spices (cinnamon, nutmeg, etc.), flavors (vanilla, almond etc.) fruits and nuts. For this recipe (in the absence of "pandesal" type of bread in the Lion city), I used a combination of butter roll and hotdog buns. Texture wise, it came out acceptable.


Ingredients:

5 cups bread (broken into smaller pieces)
8 whole eggs
1 large can sweetened condensed milk
1 large can evaporated milk
1 tsp cinnamon powder
2/3 cup melted butter
1/3 cup granulated sugar

How to prepare:

1. Pre-heat the oven to 175 C.
2. Cream butter and sugar. Spread onto the bottom of a square baking pan. Set aside.
3. Mix in a bowl eggs, condensed milk, evaporated milk and cinnamon powder. Pour over the mixture to the bread in another container and soak for at least 30 minutes.
4. Add the soaked bread into the baking pan with the creamed butter. Put in the oven and bake for 45 minutes or until the crust turns golden brown.
5. Allow to cool and cut into single servings.

Meet the "Lumpiang Sariwa" (Fresh Spring Roll) of Singapore, locally known as POPIAH. Sweet, generally tasty and can be made spicy. That's the overall melange of flavors that can be found in this filling yet enjoyable snack item. I usually grabbed a piece of my favorite at Takashimaya's food court. It's a simple food to prepare but its key of acceptability lies heavily on the wrapper and the sauce used. The filling can be as varied as you can imagine. The usual ones are turnips, carrots, garlic, bean sprouts, egg, dried shrimps, fried tofu, chinese sausage, ground peanuts, fried pork and lettuce leaves. Normally, the preferred types of sauces/pastes are first spread onto the wrapper then filled with the necessary fillings. Afterwhich, it's rolled and cut into bite size pieces. I wonder if there are other variations though that can make this spring roll even more enticing. Perhaps, that's something to look forward to in any next taste trek around.