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Food Archives - The Jar of Salt

From The Kitchen: Leche Flan

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After a blah Friday night, I’m having a friend come over tonight for some home-cooked things and maybe a glass, or two.  It was a rough night, after terminating my sushi dinner 30 minutes after sitting down as my light-sensitive migraine attacked me full-blast. It was so intense that I threw up when I made it home.  I panicked a little as I don’t typically throw up, no matter how much alcohol I’ve had. So it was that bad.

Even after I turned off all the lights, threw myself on the bed and covered my eyes with a sleeping mask from a previous airplane ride, I still felt like there were giant waves gushing inside my head and body. And no, a migraine is not a headache.

The only cure for me is pitch-black darkness, utmost silence and sleep. So I did that and now I’m almost back to normal.

And I’m going to celebrate by cooking up a storm today and capping the night with leche flan: a traditional Filipino dessert made from either from carabao, evaporated or condensed milk topped with caramelised sugar. It’s likened to a denser panna cotta without the gelatin.

leche flan recipe

I am very sensitive to sweets so my version has a lighter texture, somewhere between a traditional flan and a panna cotta, with a delicately sweet flavor that’s easy on the palate.

LECHE FLAN RECIPE

1 tall can evaporated milk

4 whole eggs, beaten

2/3c caster sugar for flan

1/2c caster sugar for caramel

1/2 tsp vanilla

In a bowl, beat the eggs lightly and add 2/3c sugar to dissolve.  Add milk and vanilla and mix into the mixture. Set aside.

In a llanera mold (I forgot to bring them here to Singapore so I use a round cake pan), throw in the 1/2c sugar and caramelise this over the stove.

Once the sugar melts into a nice golden brown liquid, start moving really fast to prevent the leche flan from hardening and cracking. Using a sieve, pour the milky-egg mixture into the caramelly pan and quickly transfer to a steamer.

Cover and steam over medium fire, 30-45 minutes.  You know your flan is ready when you tap the surface lightly with a spoon and it’s bouncy and solid.

*****

 

Artist On Holiday: W Hotel Bali

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where to stay in Bali 1

This was my daily dose of CMYK from our window, even while on holiday in Bali. Staying at W Hotel in Seminyak was a welcome treat for the senses: from the comfortably modulated beats piped in all corners, to the hint of lemongrass that permeates the air.

travel tips Bali 4

Before flying in, I was dreading being cooped up in some stuffy, formal hotel with canned air-conditioning.   So you can imagine my delight when I discovered that all communal areas — lobby, room corridors and lounges — open up to the sweeping view of the Indian Ocean thundering  just a few steps away.

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For someone who loves quirky design and colors, staying at the W was such a pleasurable experience.  This is their lobby at sun-down, with perfectly timed mood lights changing at intervals.

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The waters of Bali are not to be taken lightly.  I grew up in a land of beaches so I should be used to falling asleep to the sound of the gentle lapping of the sea.  But the sound of the Indian Ocean constantly roars, which explains why you don’t see anyone swimming in open waters and you stumble across signs like these:

W hotel Bali review 1

While I like the sun, I never really appreciated the concept of sitting under the sun doing nothing. I get a tan because I swim or play tennis.  So it was my first time to do actual sun-bathing and for the first two minutes I felt and looked every bit awkward because I didn’t know how to sit and do nothing under the sun.

So, I decided to do what comes naturally, which is to draw.

travel tips Bali 2

From where I sat, I could see our room.  This is the glow we see from the balcony at night:

photos hotel room W Hotel Bali 2

I have to admit the intensity of the wind whipping against the glass door of our veranda combined with the thundering waves of the ocean gave me a tinge of anxiety for a few seconds. Then I decide to let it go and allow myself to just be.

photos hotel room W Hotel Bali 5

There’s a lot of natural sunlight and air that kept our room nice and airy.  In the daytime, we are greeted by rays from the bathroom skylight.  For those who think someone might come by to do some window washing, just click the button and a shade covers the ceiling for your peace of mind 🙂

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The bathroom space at the W is not found wanting. In fact, it’s safe to assume that the bathroom occupies more than 1/3 of the room but with a lot of area to spare.

Pictures W Hotel Bali 3

Pictures W Hotel Bali 1

The bathroom walls have an option for full glass view with a wall you can pull out from the bedroom if you want more privacy.

Pictures W Hotel Bali 4

Our view fully faces the ocean, which we can enjoy from the daybed and lounge chair in our spacious veranda.  The W also does its share to take care of Mother Earth.  It took me a while to figure out why the room kept getting hot. This sign explains why.

photos hotel room W Hotel Bali 1

And there’s also this. I’m proud to say that we did cooperate accordingly.

Pictures W Hotel Bali 5

The hotel was bursting with energy and colors everywhere.  Which is probably why I loved the place so much, says the girl who doesn’t like staying in stuffy hotels.

list of hotels Seminyak Bali 2

 

travel tips Bali 1

At the W, none of the funky coffee mugs match. And it’s just the way I  like it.

By the shore, we made some friends.

list of hotels Seminyak Bali 4

W Hotel Bali review 3

W Hotel Bali review 4

Though we chose to spend a lot of time soaking in the beauty of Bali from the W, we had a lot of time to explore the flavors around Seminyak.

W Hotel Bali review

The first meal: Babi Guling.  Similar to the Philippines’ famed Cebu lechon (suckling pig) but a lot more fragrant.  Every juicy bite is succulent and bursting with lemongrass  goodness without that usual porky taste that stopped me from eating meat for years.  Compared to lechon, it is served in slivers and not chunks.  It’s probably THE dish that made me decide that, yes, Bali will be a regular trip from now on!

Where to eat in Bali 1

I also enjoyed this fall-off-the-bone beef dish from Bambu, hinting of citrus from lime, probably a sliver of coconut milk and a dash of sweet chili.  But before that, I had this:

Where to eat in Bali 2

Softshell crab drizzled in more sweet chili.  If you’re familiar with Thai flavors, the Balinese palate is very, very similar.

Where to eat in Bali 4

Bambu | Seminyak, Bali

What I appreciate most about Bali  is how tradition is interspersed in every bit of modern flavor, design and sound.

Where to eat in Bali 3

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Farm-to-table dining by rice paddies at Sardine.

travel tips Bali 3

where to stay in Bali 2

At the lobby | W Hotel Bali

I must to explain that I typically don’t t like watching movie previews or read movie reviews. I like the element of surprise and will watch what I want to watch, regardless of what other people say. My approach to our last-minute holiday in Bali was somewhat like that.  I only had enough info to know where we’re going, but other than that I wanted to just let one thing lead to another.  I had no idea that Seminyak would be both rustic and stylish at the same time, and that there was so much diversity in the area.

W hotel Bali review 2

You see them everywhere in Bali.  Tiny baskets or trays of flowers on sidewalks, lower porch steps, main entrances or even counter tops of stores. It consists of colorful buds and petals, somtimes crackers, a cookie, candies and you can even spot a cigarette in there every so often.  Our driver explained that all structures have two offerings, one on a higher level, and another on a lower part of a home or establishment. The ones in front is to ward off the bad.

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Barbacoa | Bali

And  finally, who would have thought that one of the best fish tacos is to be found in a place like this in Bali?

list of hotels Seminyak 1

One other thing that caught me off guard about the island? The weather.  We traveled on a whim last week where the air was PERFECT, ranging a comfortable 19C-29C (64F to 88F).

 

I am a very fussy traveler so I’m very grateful that my husband put everything together a week earlier to create this breathtaking holiday. From the moment I stepped out of the plane, my first bite of local food and the quiet moments just soaking in the island’s beat and nature, everything was just magical.

It is now officially a favorite.  Bali, we look forward to greeting you each morning very soon.  Ubud up next!

Farewell, O Captain! RIP Robin Williams :(

By | Doodles, Uncategorized | 2 Comments

i stand upon my deskSuch devastating news to wake up to.  I was hoping it was hoax, as there have been others in the past.  I grew up watching Robin Williams through the almost-four decades of my life.  Oddly, though, the films I remember most are not the funnies.  “The Awakenings”, “Dead Poets Society”, “Patch Adams” and “Good Will Hunting” all made such an indelible impression on me so much so that these movies inspired me in my career choice(s).

Run free and go into the woods, Professor Keating.  We weren’t ready for this. Not one bit.  You will be sorely missed.

What Will Make You Draw Again?

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When I was a kid, I automatically thought that I was an artist. 🙂 I was proud of my messy handiwork, and thought that my drawings were sheer masterpiece.  Yet now, I seem to think twice (or even thrice?) if the art is worth being seen by anyone other than myself.  Or if it’s even worth being called art at all.

calligraphy class singapore

These days, I find myself making one piece of art everyday.

Yes.  (Almost) every single day, weekends included.  I surprise myself at the renewed energy.  From nothing to everything 🙂

It’s not perfect, my drawings can still be flawed but it’s definitely something.  And in art, something is always better than nothing.

So what made me draw again?

A fantastic support team!  And the strange thing is this virtual “support team” consists of people whom I’ve never really met!

1.  WORDPRESS

When I first joined WP two years ago, I lamented about the lack of art in my life.  Then one post led to the next, one comment after another.  And it got the ball rolling.  I managed to produce my first sketch after five years.  And it was uphill from thereon.

2.  ONLINE ART COMMUNITY

I found a group on Facebook that is rooted in a 52-week challenge, propelling us to product one piece of illustration following a weekly theme.  I joined this because I wanted to see other people’s art.  But before I knew it, I started catching up midway and spending more time over my sketchbook, more than I can ever remember.

3. NEW SKILLS

I started taking art classes for the first time in my life other than the default subjects I took in school.  It started with printmaking. Unfortunately, I didn’t feel motivated or challenged enough in class 🙁 So I hope to revisit this someday as I still have a lot of printing ink in my work room 😮

Then just two Saturdays ago, I took my very first calligraphy class.  It’s a skill I thought I can never learn (or even enjoy!) because of my messy penmanship 😀  But with proper instruction and like-minded people, I’ve been on a roll ever since!

For those who’ve hit a bit of a snag, just ride out the silence for a bit.  Then start small — be it a nicely-written grocery list (that’s how I got started in creative lettering!), drawing random stick people on the corner of the newspaper, adding color to a homemade cookie, a hand-written note for a friend, a practice stitch on a sample cloth, or even just splattering paint on a piece of  paper.

What matters most, I believe, is to just make.

🙂

Flavors Of The Sea From Hashida

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Let’s take a break from all the art and allow me take you on a food journey through this post.  Not just an ordinary trip, but a supreme omakase adventure.  The phrase “omakase” pretty much means “I’ll leave it to you”.

And in this case, “you” = the chef.

No menus whatsoever but your sushi chef will ask if you have dietary restrictions or concerns, say allergies, intolerance, etc.  I love shellfish but I specify that I stay away from raw oysters and other uncooked shellfish as much as possible.  Other than that, I got to eat everything that came my way.

authentic omakase singapore 5b

Shortly before Christmas, Claire and Raymund asked me out for dinner.  They just said, “Let’s eat in Hashida”.  I had no idea that it was to be my first ever omakase experience.  And it started with that dish above: delicate tofu in a small pool of dashi. 

authentic omakase singapore 1bJust last week, though, I had the chance to come back for dinner and we were treated to a similar starter but this time using winter yuba (beancurd during this season is a delicacy!) in dashi jelly with freshly grated wasabi and salmon roe.

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On this artfully arranged clay plate are sweet-grilled octopus, tamago (egg), fresh roe and other magical things I can’t remember anymore.  At this point, the meal was so good I wasn’t paying attention to anything else beyond that.

Meet Kimura.  He was our chef twice and both times were extremely enjoyable, watching him work with such passion right in front of us.  He takes his craft very seriously but his energy is uplifting, both as he goes around his tasks, and as he interacts with us.

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This was my first time ever to see a piece of tuna in this original state.  He was showing us the different parts of this slab, where to get the chu toro and otoro.

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I was spying on the next table as Kimura presented the day’s catch to them 😀

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Our timing last week was rather fortuitous as Hashida took home the top-prize fish during the auction at Tsukiji market at that time.  I remember reading about it from their Facebook page but I totally forgot about it, until our chef handed us this pretty o-toro above.

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This succulent orange thing is an ark shell.  The first time I sat in Hashida, I only said “no oysters, no scallops”.  I forgot to say “no raw shellfish” so I got this on my plate.  Because I was curious, I ate it anyway.  And I’m still fine.  Best of all, it tasted of the sea!

Absolutely mouthwatering.

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We swiftly popped into our mouths one dish after the other as we moved onto a grilled kinki (rockfish?),

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grilled abalone (yum!), and

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silky slivers of Hokkaido king crab.

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In our recent meal, we got grilled saba (mackerel) in a broth made with miso and sake.  All three of my favorite ingredients in one dish!

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See that shiny layer over our aburi sushi? That’s the special sauce using a secret recipe handed down through generations of sushi chefs in the Hashida family (yes, Hashida is a real person!).  Hashida Sushi has been around in Tokyo for four decades, I believe. His son, Hatch, runs the Singapore branch in Mandarin Gallery.

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Jewels from the sea.  And this pretty strand of salmon roe? It’s been swimming in a tub of sake for quite a while.  Once these explode in your mouth, these tiny things pack such sweet flavors you didn’t know exist in fish.

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And then you put it in a bowl with uni (sea urchin).   Good golly, it was just heavenly!

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And what is this thing above?  Well that’s some rather creative dessert: dried persimmon with vanilla ice cream.

If there is one thing I know about fish, it is this:   VERY GOOD quality fish should 

1.  not smell “fishy”,

2.  be juicy with a melt-in-your mouth texture, and

3. its natural flavors should smell and taste of the sea that you can eat the fish on its own.

And that is exactly what I love about the Hashida experience, its flavors so bare, naturally simple yet exceeds any jazzed up sushi dish I’ve ever had.

If you’re looking for the swiftest and most delicious way to Japan, Hashida is the best route in this corner of the world.

Truly Awesome: Moist Banana Bread Recipe

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See those dark purple strands?  That is what I look for in a banana bread.  Sometimes, the most difficult desserts to find are the simplest ones.  Yes there are banana breads around but many of them are too complicated for my taste.  They’re either glazed, have fruit, nuts (or all of the above), some reek of too much nutmeg while others are simple dry and uneventful.

moist banana bread recipe 1

It was my first time to make my own banana bread in the kitchen and can I say, I think I got lucky with the recipe!  I took this photo when I pulled the pan out of the oven.  I just couldn’t wait.  After letting it set overnight, the banana bread now cuts into neat, moist slices.  Best of all, I could have sworn, the bread darkened a tad  bit (no kidding), which is just the way I imagined it to look from the start  🙂

Liz , here’s the recipe!  Let me know how it goes 🙂 Read More

What Is Okonomiyaki? | From The Kitchen

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After a trip to Kyoto, we discovered the wonders of okonomiyaki and searched for places that served it in Manila. Unfortunately, I didn’t have the time to scout around as we had to leave for Singapore as soon as we arrived so I thought I’d continue the search here instead.  The okonomiyaki is pretty much a Japanese pizza / pancake made mostly of vegetables.  It’s tasty, packed with flavors and, if done right, should make for a fairly healthy dish 🙂

I wanted to relive that our Kyoto trip by replicating the meal in my own kitchen and am quite fortunate that all Singapore groceries I’ve been to have an impressive selection of both Asian and Western ingredients.

OKONOMIYAKI RECIPE

1. In a bowl, mix 1 c. flour, 1 egg, 1/4 c.  dashi and 1/2 c water.  Mix into a smooth, semi-runny batter. Set aside.

2. While places can stuff the patties with scallops, beef, shrimp and other yummy things, I chose to keep it lean.  For this recipe, I used only minced chicken.  Marinade the meat in some homemade teriyaki sauce, adjusting the sauce with more ginger for a sharper taste.

3. Finely chop fresh cabbage, leeks then add into the batter along with 4 tbsp of *tempura crumbs.  Again, I didn’t measure but placed enough cabbage to turn the batter into a heavy but loose pancake-like batter.

My proportions of leeks to cabbage would be 2:3 approximately.

*I forgot to buy tempura crumbs and made my own by sprinkling some batter in very hot oil.

4. Heat a large, non-stick pan then adjust to medium fire. Cook the seasoned chicken for a minute then pour batter over it to form into a pancake. When bottom sets, use a spatula and flip. I didn’t have a standard spatula so I improvised by using a large butter knife and a flat slotted spoon 🙁

Adjust to low fire. Keep flipping the okonomiyaki until the sides brown.

5. Turn the fire off then slather with tonkatsu sauce (Bulldog brand) using a brush and top with Japanese mayonnaise.  Note that it’s crucial that one uses the Japanese kind to achieve the right flavor.  And yes, it tastes different.

Top with katsuboshi flakes (bonito flakes) and shredded seaweed.

Slice like a pizza, put onto your plate and enjoy.

Itadakimasu!

🙂

Okonomiyaki

(Reposted from my old blog: isuperlovelife.blogspot.com)

From The Kitchen: Scallops In Lemon Butter

By | Uncategorized | 29 Comments

This is something I prepared for the first time a few months ago.  I keep forgetting to cook this again! I’ve been craving for a seafood-based dish to make lately so I thought I’d post this on the blog to remind myself to make it again soon.  For those looking for a simple but tasty homemade meal to make for mom this weekend, here’s something you can add to your special menu.

Best of all, it’s fuss-free and  shouldn’t take more than 15 minutes to prepare 🙂  I’m sorry if there are no measurements but I really don’t measure most of the time when it comes to cooking.

Happy Mother’s Day to all the moms out there —- and  warm greetings go out to anyone and everyone who nourishes another living being 🙂

SCALLOPS IN LEMON BUTTER RECIPE

fresh/frozen scallop, thawed

coarse breadcrumbs

sunflower oil

butter

small wedge of lemon

vermouth

salt and pepper

dash of paprika

finely chopped parsley

1.  In a pan, combine butter and sunflower oil.  Coat the scallops with breadcrumbs and fry each side, not more than 2 minutes each side over medium-high heat.

2.  Sprinkle a dash of paprika while cooking.

3.  When cooked, remove from heat and set aside on a dish. Using the same pan, adjust gradually with more butter to make a bit of a sauce, simmer with vermouth, and squeeze out the juice of the lemon. Add some of the parsley and turn off the heat.

4.  Adjust with a sprinkling of salt and pepper and scoop the liquid over the cooked scallops.

5.  Garnish with a bit more of the chopped parsley then serve immediately

🙂

Kaiho Sushi Restaurant — A Japanese Chef’s Best Kept Secret

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Tucked amidst a cluster of old buildings in a driveway off the Orchard area is a building called Cuppage Plaza — home to one of the best but low-key jewels of Singapore: Kaiho Sushi Restaurant. The building houses a number of karaoke/KTV bars and has that stuck-in-time air to the place.  However, let not the facade nor the ambiance get in the way of plates of thick slabs of melt-in-your-mouth sashimi.

Marbled and buttery salmon sashimi. Oh wow.

My husband discovered this place  when I gave him a challenge to research and find very, VERY good sushi.  Singapore has a lot of them, actually but I can be extremely picky with the texture, taste and freshness of my raw fish.  Stumbling upon Kaiho has been the best find we’ve had thus far, thanks to Chef Bernard’s welcoming countenance and sought-after skill.  And one of our must-haves would be a plate (or two!) of this…

Soft-shell crab maki

and this:

Spicy tuna maki

delectable maki with torched mayonaise stuffed with soft-shell crab and thick chunks of fresh tuna.

Ebi (shrimp) tempura — yes, MORE tempura this side of the world!

There is nothing fancy about this place, really.  In fact, it could look like any aged sushi bar in Tokyo.  The only things  missing are the low ceiling, the hazy lighting from cigarette smoke and men in black suits.  Nonetheless, three chefs have gone to Kaiho upon our recommendation (and left in a totally dreamy state!) — one of them happens to be the humble but lauded executive chef of a US-based celebrity restaurant.

Nigiri sushi

My husband’s favorite is the juicy but fatty otoro (supreme tuna belly):

This piece deserves its own pedestal: otoro sashimi

I don’t think the photo above needs much explanation, no?

Just look at that.

Too bad all we have for this post are iPhone pics 🙁

Chef Bernard is one generous sushi chef who does not scrimp on portions.   I’ve had sashimi in supposedly reputable restaurants that serve disappointingly scant pieces, or barely there slivers.

Also, what I like best about Kaiho is the taste of their hamachi (yellow tail/amberjack) which I typically don’t order in average restaurants as it could have that overly fishy taste you don’t want in your sashimi.

Another thing: what we would pay $70/head for in less-that-stellar restos, Kaiho can give even more for a starting price of $40/head.

If there is one this that Kaiho and all the Japanese restaurants in Cuppage can boast of, it’s the fact that it’s  where Japanese chefs of Singapore dine after work!

That in itself, I think, is the best affirmation any food establishment can hope for and definitely speaks volumes about the culinary treasures of Kaiho.

Note that the place is small so calling in for reservations might be wise: 6738 1315.   Kaiho Sushi Restaurant is located at 5 Koek Road, Cuppage Plaza, #03-01/02, Singapore 228796.

Itadakimasu! (Let’s eat!)