Archive for the ‘singapore’ Category
western basics, class 7
Awww it’s the second to the last Palate Sensations Western Basics class!
Having been to other cooking schools I appreciate the kitchen at PS even more these days. It’s so organized, homey, and well stocked. You feel like you can really cook anything in there. It’s fun puttering around the kitchen all day especially when you don’t have to do the dishes (thanks Loretta!).
The last 2 classes are all about desserts and this lesson we covered cakes and tarts. Two words for you today: sugar headache.
Two other words: worth it.
western basics, class 6
Filleting a fish is not easy kids. There are sharp knives and bones and fins and a few scales involved.
Sigh, I’m gonna miss spending my Saturdays in the PS kitchen. Here fishy fishy fishy…
playing nice with chicken rice
Look it rhymes. It never rhymes so that’s kind of big deal.
You know what else is a big deal (in Singapore, anyway)? Chicken rice. Most everyone is a fan of chicken rice. My last few run ins have been just eh. I mean steamed/boiled chicken and some rice. How good could it be.
Apparently, pretty darn good if you get lucky.
western basics, class 5
Guess what we learned in Week 5? You got it right lurkers (I see you lurkers, all 150 or so of you who visit everyday but don’t say a word), it’s PASTA TIME.
Another day, another dough ball sistas and mistas.
breadmaking asian style
I told you I was on a cooking class kick.
I had 8 hours of cooking class this weekend. First, of course, was my weekly basics course at Palate Sensations followed by a breadmaking class at Creative Culinaire on Sunday. This was my first class at CC although I had heard great things about Chef Judy Kho who runs the school and the adjacent cafe. She is nothing if not passionate for baking. She is also super nice and super patient and while 5 hours of baking seem crazy long it goes by in a flash.
Hello there, little dough ball. I like you and all of your friends.
i saw the sign
This post has nothing to do with food. Good thing I am supreme ruler of this blog and can talk about whatever the heck I please. Today, we’re talking about signs. One particular sign actually. Sadly, this will not be about the hit song “The Sign” popularized by the very talented Ace of Base.
Singapore, as you might be aware, is a land of many rules. I love rules therefore I love Singapore.
western basics, class 4
Bleh. I can barely look at these pictures without being a little bit queasy. We had so many eggs this past Saturday! My cholesterol must be outta control.
Learning how to cook eggs is important though. It’s a basic skill that any home chef should have. Also, eggs are good. It’s only around number 3 where you start feeling kinda gross.
Chef Francois shows us how an omelet is done.
western basics, class 3
My Dublin adventures (to be continued) meant that I missed my second Western Basics class at Palate Sensations. I’ll make it up sometime next January. Although, if my schedule contines with its present madness I’ll be in, like, Inner Mongolia around that time.
Class 3 was all about meat braising and savoury tarts. It involved bacon, red wine, and fire. [Cue Beavis and Butthead impersonation.]
Look at all that bacon. Don’t miss the butter right up next to it either. Full cream butter, the kind for winners.
western basics, class 1
The breadmaking class I took a few weeks ago gave me the cooking class bug. I took the plunge and signed up for the Western Basics series which is 8 3-hour sessions. I figured this would be a good way to get some fundamentals that I can build on later and will come in handy for any future dinner parties that I feel like throwing.
The first class is all about basic knife skills. There were only 2 casualties that day (neither of them mine, although I’m sure my time will come).
pizza on the go
In the same vein as my Mosburger post (ie unique local chains) is Kono Pizza.
If you’re guessing based on the name you would be right. Pizza. In a cone.
I can appreciate the mobility of such a food but there are still some tweaks to be made if you ask me.
The result of putting pizza in a cone: a deep layer of oily cheese that will burn your lips off, a bready buttery cone of crust, mediocre sauciness with bits of pepperoni, and a pool of oil in the tip of the cone. This last bit is most disconcerting since in an ice cream cone that last bit is the best part. Not so with the pizza cone.
Judge for yourself.
Kono Pizza: the one above from B1 of Liang Court at Clarke Quay but other shops on the island
Feed your reader! 
