Can't stop thinking about this Bun

Creamy and Flowy Custard Bun

Ever since I bumped into a random blog's reviews about Bosses Restaurant @ VivoCity, I couldn't stop thinking about these buns. I just have to go try it for myself.

Sticky Wings

makes 16 wings

Beautiful, extremely good-tasting.

Marinate wings in 8tbsp thick light soy sauce, 4 tbsp wine (I used 2 with a very potent Taiwanese aboriginal wine) 2 tbsp honey and 2 tbsp sugar. Preheat oven at 200 degrees celcius and line the oven tray with heavy duty aluminum foil so the foil does not tear and stick to pan while you turn the chicken wings while it cooks. Line the marinated wings neatly on the tray so they do not touch each other, with the skin facing down and drizzle more honey over the top side of each wing. Let it bake for 15 mins before turning them over, and allowing them to cook another 15 minutes before turning them over again. I turned them 3 times, and cooked the wings for about 45 mins to an hour. The wings would have turned a dark gold, and the sauce beginning to caramelize on the wings, and already caramelized at the edges of the foil. Line a plate with lettuce and place the wings over the lettuce. Serve immediately.

For a Cantonese family, the underlying fresh lettuce is great for wrapping spoonfuls of rice and meat, drizzling a little gravy over and popping into the mouth.

Sesame Minced-Pork Crispy Fingers

Makes 24 fingers

De-frost 600g of minced pork, and marinate with white sesame seeds, oyster sauce, pepper, salt and sugar. First quarter 3 hot dog buns and then half each quarter to make then thinner slices for better frying. Spread the marinated minced pork on each slice and sprinkle with more sesame seeds. Deep-fry them in olive oil (healthier option) or vegetable oil (cheaper and simply indulgent), placing them in the pan, face (with meat) down, and turning over constantly till golden brown. Remove from the oil and place over absorbent towels, to drain excess oil. Serve immediately.

Tempura Prawn-Olive stuffed Eggs

Makes 8 halves

Brown some chopped onions & garlic in a tsp of oil, and add 6 boiled & chopped prawns, stirring 4 tbsps of soba sauce and mixing well. Chop 4 olives and add to the pan.

Bring 4 eggs to the boil and turn the fire off, leaving the pot of eggs in water covered for another 9 minutes. Remove the eggs and dunk them in cold water, to make the flesh detach from the shell easily. De-shell and cut eggs in half. Remove the egg yolks.

Add 1 egg yolk to the mixture in the pan with the prawns and mix well. Spoon the mixture into the hollows of the cooked egg whites and cover them in tempura flour mixed with water (thick enough to dribble).

Deep-fry the flour-covered eggs till golden brown and serve immediately.

Steamed Red Garoupa with Light Soy Sauce

with compliments of Women's Weekly magazine

• 600g whole red garoupa
• shredded spring onions and sliced red chilli for garnishing

Sauce (mix)

• 2 tbsp light soy sauce
• 1/2 tbsp fish sauce
• 1/2 tbsp dark soy sauce
• 1/2 tbsp maggi seasoning
• 1/2 tbsp sugar
• 6 tbsp water

Place 2 or 3 chopsticks over heatproof dish and place fish over the chopsticks, lying flat and suspended from the bottom of the dish. Place the dish in a steamer of vigorously boiling water, for 5-7 mins. The freshness of fish is relative to the decreasing time needed for cooking. Once fish is cooked, pour sauce over. You can heat 2 tsps of oil till very hot, and pour over fish for extra fragrance and smoothness on the palate. Garnish.

cake-me

curious to try

Juicefuls

Extremely pleased with these sweeet juicefuls. Little seedless berries (grapes) I got from Shop & Save surprisingly... Not too expensive. Their cheaper than the Australian green seedless grapes. I'm not too sure where they're from, but I wish I took notice of the name of it. It's sooo good.

You'll popping them into your mouth non-stop.

Beef Rendang

"...*point point*..*gasp*... POWER. ...*gasp*....."

- the boyfriend who loves spice -

Beef Rendang
makes for 6

• 1/2 bottle Patak's Vindaloo's Curry paste
• 210ml water
• shallots chopped
• garlic chopped
• onions chopped
• ginger grated with juice
• 1 tomato diced
• 3 strands long beans chopped at 45 degree angle
  
• 2 potatoes diced
• 650-700g (1.5pounds) top loin beef
• 1tsp oil
  
• corn starch, sugar, salt & pepper for marinate
  

Marinating the Raw Beef

Rub a pinch corn starch, sugar and salt & pepper well and evenly into the meat. Place the slab of meat between plastic sheets or simply put into plastic bag, and pound hard on it, shifting it, and pounding again. Remove from plastic and use blunt face of the knife to pound the meat in a criss-cross pattern. Then turn the knife on its side and slap meat as much as you want.

Cutting the Marinated Beef

Slice the beef at 50 degrees angle to create large med-thin slices of meat. It helps to use a sharp blade.

In the Pan

Heat the pan well, add the oil, less is best. When the oil is hot, throw in the chopped onions, shallots, garlic and ginger with the juice. Everything should brown nicely. Pour a bit of water into the pan enough to cover the chopped ingredients already browned, then add the sliced beef, stirring. Pour the rest of the water in, mixing, add the paste and stir in pan till bubbling. The gravy should cover the meat evenly. Throw in all other prepared ingredients and stir occasionally for 2 hours over slow fire.

Yum yum.

Pepper Lunch Yummy Site

I've yet to try Pepper Lunch myself, but it sure looks good.

I couldn't stop chuckling as I watched the videos play. Yum yum. It's added to my list of favorite sites just because of the videos with yummy sounds and spectacular visual capture of steam...