Pullman Bakery

Happen to change by this bakery shop at the Millenia Walk.

 

 

 They offer tables and chairs right outside (non-air con) their shop for diners.

I have been to this shop several times. Their breads charm me back for more and I will try other flavour as well if I happen to pass by this shop.

 

Recently I went back again but by the time I reached there around 8pm and the shelf almost empty. Only a few choices of bread left there. Be there early if you want to have more choices to choose, early birds get the worms.

 

I been there in a weekend early morning before and there are lots of fresh piping hot bread to select. I would recommend their signature Hokkaido curry bread, the times I bought this is still piping hot in the inner filling and crispy on the outside. Hokkaido curry bread is a deep fried bread with sweet & savoury curry filling and chunky potatoes. Thumbs up!

 

Cookies

 

An Pan (red bean) Bread (S$1.20)

 

 Hokkaido Choco Bread

The chocolate bread has a crispy and sweet layer on the outside, soft texture and some chocolate chip in the inner.

Yam Bread

 

Yam and red bean is both of my top flavour but this yam bread is totally disappointed which I think breadtalk has the better yam bread than pullman. The yam filling is miserable stingy and the bread is kind of hollow.

Overall, it is worth coming back for more.

Pullman Bakery
No.9 Raffles Boulevard
#01-97/98, Millenia Walk
Singapore 039596

Operating Hours:
Monday to Friday from 7.30am to 9.30pm
Saturday, Sunday & P.H from 8.30am to 9.30pm

Taipei Cafe

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I have seen this cafe a few times whenever I waiting for the bus to travel back home, is located opposite of Bugis shopping mall near the bus stop. But I didn't had the chance to visit this cafe until one day my friend told me that she had visit a few times and just nice I saw the Big Deal offering their voucher at $9.50 for one set meal consist of a cup of drink with 2 side dishes and a choice of fried chicken or pork ribs rice. So I bought the voucher and went with my friend to have a try.

Menu of Drink / Snow Ice and Taiwan Food

Initially we order green milk tea and black milk tea but the waitress heard as red tea and green tea. When the drink arrived, me and my friend look at the drink and ask each other how come the milk tea look so clear. So I check with the waitress than realise that there is an miscommunication and they change to the milk tea for us. I order the green milk tea, the taste of the milk is not very strong and with a little hint of green tea taste. My friend order the black milk tea, the taste is much better than the green milk tea.

  Fried Crispy Chicken Rice Set

Fried Pork Ribs Rice Set

 

Both of the meat are quite oily with thick batter. They topped some delicious seasoning on the chicken but the batter is thicker than the meat. The pork ribs is too oily and the whole piece look big not because of the meat but the bones. Good point is that the meat is not tough.

 

 Cabbage with dried fish & dried shrimp in special sauce

 

I so stupid to order this because the set meal rice come with it too. The cabbage taste abit salty but quite tasty.



Braised  pork intestines

 

The pork intestines is soft and easy to chew but I don't like the center filling which has the powdery taste.

 

Marinated Egg

 

It taste just like a normal boiled egg to me.

 

Chilled tofu with century egg

 

The tofu is cold and silky with the sweet sauce dazed on it. I think I will come back for the drink but not the food. I find the cafe is spacious and there are 2 large plasma tv play the chinese song with MV. A good place to chilled with friends.

 

I heard my friend told me some of the staff are Taiwanese, so surprise that they actually hire taiwanese people to work in singapore. I have a good impression with taiwanese people after my trip to there, taiwanese people are really friendly and helpful when I was there during my holiday trip.

 

Taipei Cafe

North Bridge Commerical Complex

470 North Bridge Road

Singapore 188735

 

Operating Hours:

Monday to Friday from 11am to 11pm

Saturday from 11am to 12am

Sunday from 12pm to 11pm

Blueberry Crumble Muffin

 

I was curving for muffin and also to clear my blueberry that has been leaving in the freezer for quite a time. I was flipping thorough my baking books and found this recipe with Crumble Topping.

I using a size smaller muffin liners than the usual size and in the end I had 10 muffin instead of 6. Guess what, the crumble is not enough for all the 10 muffin, only manage to serve the crumble for 6 muffin and the other 4 without any topping.

Not very satisfied with the result because the muffin didn't rise at all, even those muffin without crumble didn't rise too. My mother ask me why, I guess it might be due to the oven temperature. I have a difficult time to control my oven temperature well, if I set the temperature at 180°C but the real temperature inside the oven is only at 150°C.

Anyway the taste of the muffin is crunchy on the top and the centre are moist & fluffy with a little sour of the blueberry filling.

Ingredient:
Crumble Topping (Serve 6 topping)

• 25gm plain flour
• 12.5gm unsalted butter (Chilled and cut into cubes)
• 7.5gm light soft brown sugar

Blueberry Muffin

• 60gm butter
• 100gm sugar
• 1 eggs
• 1 tsp vanilla extract
• 125gm plain flour
• ½ baking powder
• 125gm blueberry
 

 

Method:

Crumble Topping

1. Put the flour into a bowl and using fingertips and rub in the butter until it resembles coarse breadcrumbs. *Reminder to cut your finger nail before you start, if not the flour and butter will slip into your finger nail inside
2. Stir in the sugar and set aside for later use.

Blueberry Muffin

1. Preheat the oven to 180°C. Line a 12-hole or 6-hole muffin tin with paper muffin liners.
2. Using the electric hand whisks beat the butter until smooth and gradually add the sugar bit by bit (divide into 3 to 4 times) into the butter while beating in low speed.
3. Add in the egg bit by bit (divide into 3 to 4 times) while beating in low speed than follow by the vanilla extract.
4. Add in half of the flour & milk using spatula and mix than continue and add in the remaining half of the flour & milk mix until incorporated. *Do not over mix.
5. Add the blueberry into the batter.
6. Pour the batter into the muffin liner and top with the crumble.
7. Bake at 180°C for 15 to 20 minutes or until insert a toothpick in and come out clean.

Tiong Bahru Bakery

Tiong Bahru is the place where I had always visit when I was a little girl till now an adult. On the weekend our family will travel down to the hawker centre and have our brunch. Now the old Tiong Bahru Estate has become a hot popular place after one another cafe has been establish over there.

In my childhood day, I remember the Tiong Bahru market & hawker centre used to sell locate delight food and I would said the place before the renovation is rather humid, with limited seat and unhygiene but after the renovation it has become much much better and more organise now. The wet market located at level 1, food paradise at level 2 and carpark at level 3.

I knew there has been a few cafe going on there but I didn't get to visit those cafe as my parent prefer the hawker centre food and drink there, not the bread and sandwich or latte and cappuccino. So in order to check it out those cafe, I went there myself and choose to visit the Tiong Bahru Bakery.

I did something embarrassing that day when I reached the cafe outside the door. I thought the door is slide open and I try to slide it using my strength but I can't open it and at that moment I thought that door is not a entrance door and was wondering is there another door to enter there. Luckily a lady waitress inside saw I standing outside but can't seem to open the door and she walk towards and push the door and at than I realise it has to be PUSH instead of SLIDE. -_-"

Various of sweet dessert tart

Savoury and sweet pastries

 



Croissant (S$2.50)

Many have raved about their Croissant as the best in town and of course is a must for me to order this. I like how the croissant turn out in a fanned layer shape. Indeed the croissant is so flaky and crispy on the outside, soft and fluffy inside.





They even provide the jam for FOC and free-flow at the utensils counter. There are 3 kind of jams given, I took the apricot and berry flavour.

 

Almond Tart (S$6.00)

 

For the dessert, I was so attempt and spoil by the choice given. Can't make up my mind and the server is waiting and recommended their signature mix berry crumble but in the end I choose over the nuts, Almond Tart. The tart has a hard pastry crust outside with the soft and moist cake in the centre and topped with the slice almond and icing sugar. It would be perfect if the slice almond can be more generous.

 

Choice of drinks

 

Latte (S$5.50) 

 

Honestly I not a fan of caffeine sort of person, still again I standing at the payment counter looking at the drink choice painted on the wall thinking which to order. The server recommended the Latte, so I go ahead with the recommendation. I added a packet of sugar into the latte, not very bitter and is acceptable for me.

 

That day I went alone and didn't manage to try other foodies and definitely I will be back again.

 

Tiong Bahru Bakery by Gontran Cherrier

56 Eng Hoon Street
Singapore 160056

Operating Hours:
Mondays, Wednesdays to Sundays from 8.00am till 8.00pm
(Closed on Tuesdays)

Seafood Okonomiyaki

This is a healthy, simple and quick recipe. *Healthy without the mayonnaise*
You can always change the ingredient according to your own preference to make okonomiyaki. For me I choose the seafood, prawns and salmon fish.

To me I think the sauce play an important role as well. If without the Okonomiyaki Sauce and mayonnaise, the whole okononiyaki taste quite plain. I looking for a bottle of teriyaki sauce but it seem hard to find it. The sauce I make taste wierd. I didn't follow the original recipe to make the teriyaki sauce because it required the mirin and sake which I know I won't be able to finish the whole bottle before the expiry date and that why I didn't buy it.

I feel so bloated after finish the whole okonomiyaki. Remember to buy fresh prawn and salmon, fresh prawn give a crunchy bite texture to it. Hope u like it too.

*Serving portion 1

Ingredient:

• 50gm flour
• 1/8 tsp baking powder
• Pinch of salt
• 70ml water
• 1/2 tsp Dashi (I use chicken stock powder)
• Salmon (Cut into small pieces after cook)
• Prawn (Cut into small pieces after cook)
• 1/2 cup of cabbage (Cut into strip)
• 1/4 cup of Carrot (Cut into strip)
• Some spring onion (save some for garnish)
• 1 eggs
• Okonomiyaki or teriyaki sauce
• Mayonnaise

Method:

1. Cook the salmon and prawn in a pot of hot water or steam it. *I suggest not to full cook but medium rare*
2. Combine the flour, baking powder and salt together in a bowl.
3. In another bowl combine the dashi & water together and stir until dissolve.
4. Add the liquid (Step 2) into the dry ingredient (Step 1) and mix until all the lump dissolve.
5. Add the cabbage into the batter, follow by the carrot, spring onion, salmon, prawn and the egg.
6. Toss all the ingredient until combine and do not over mix it.
7. On a stove in medium heat, add some oil on a flat pan, pour all the mixture onto the pan.
8. After 3~4 minutes, turn the batter around and cook another side for about 3~4 minutes.
9. Spread the teriyaki sauce on the okonomiyaki and squeeze some mayonnaise and top some spring onion.

Macadamia Biscotti

 

Do u find this cookies shade is interesting? The traditional biscotti should be pair with almond but I change it to macadamia because I like the nut. Actually macadamia taste is similar with almond if u notice. By the way Macadamia is way so much expensive than almond, I bought one pack (240gm) at supermarket cost me about $12 or more.

I didn't know Coffeebean sell Biscotti till recently I walk pass the cafe and saw it. Is not cheap, one piece sold at about $2 ++. This is my first time try the biscotti and also first time bake this. I was curious how the taste like so I give it a try and bake on this.

From the information I search, Biscotti is a crunchy and very dry biscuits. Indeed, the batch I made is very dry but not crunchy or crispy at all. This biscuit have to bake twice (both side) after cooling and cut into pieces.

I didn't like the batch that I bake, the biscuit is very dry and tasteless, the only thing I like is the nut.
Perhaps I should buy one piece of biscotti from Coffeebean and try to find out how the taste is like. 

Ingredient:

• 224gm flour
• 1 tsp baking powder
• pinch of salt
• 150gm sugar
• 2 eggs
• 1 tsp vanilla extract
• 100gm macadamia

Method:

1. Preheat the oven to 150°C.
2. Mix the dry ingredients together in a large bowl.
3. Whisk the eggs and vanilla extract together then stir into the dry ingredients.
4. Add the macadamia and stir them into the dough. The dough should be sticky.
5. Put some flour on your hands and the work surface than shape the dough into flat loaves 25cm long and 5cm wide.
6. Bake for 35 to 40 minutes until pale golden. Remove from the oven onto a chopping board and slice into thin pieces about 1 cm wide.
7. Lay the slices back onto the baking sheets and bake for 15 minutes. Turn over each slice and bake for another 15 minutes or until the slice are golden brown.
8. Remove from the oven and allow to cool and store in an airtight container.
9. The biscotti can be keep for a couple of weeks.
    

My first savoury muffin

I was thinking how to use up all my left over Cheddar cheese in the fridge, since it going to expire in the month of September. So I went to search for quick and easy recipe that require cheese. I found this interesting savoury muffin recipe in a food blogger web (http://dailydelicious.blogspot.sg/).

Usually what we saw are sweet muffin in the bakery shop and hardly see any savoury muffin. I would like to try out new and interesting recipe but of course it must be within my ability to achieve it. This recipe is a good way for my motive to utilise my cheese and the ham too, being sitting in the freezer and waiting to be vanish.

This two picture is taken from my DSLR camera, just bought it recently and I still trying very hard to learn and understand the function of operating the camera. Finally I accomplished my dream to buy a DSLR camera, it had been in my dreaming shopping list for so long till my compact camera die on me. So I decided to invert my $.$ on a better camera to take more nice nice picture.

Anyway back to the topic of the muffin. When I told my mum that I wanted to bake "cheese and ham muffin" and immediately she pour a basket of cold water on me (泼冷水); hehehee what I meant is she used a lot of discouragement word. She keep specify in her point of view that savoury muffin is awful and unpalatable, trying to forbid me from baking it. But I ignored it and manage to bake out a tray of cheese and ham muffin. Luckily I did it because the taste is pretty good, by the way I omitted the salt as I afraid it will be too salty since the cheese and ham has a hint of saltiness. I like the texture when it just out from the oven and eat it when it is still piping hot. The muffin is not very salty at all but a bit dry and not the moist type. Anyway this is a good recipe, give it a try on savoury muffin today.

*Recipe source:
http://dailydelicious.blogspot.sg/2008/11/ham-and-cheese-muffin-im-sure-you-cant.html

Ingredient:

• 150gm cake flour
• 6gm baking powder
• 1 egg
• 30gm sugar
• 50gm unsalted butter (I change it to 37.5ml olive oil)
• 70ml milk
• Pinch of salt (I omitted)
• 3 slices of ham 
• 50gm cheddar cheese (I bought the ready cut into thin strip cheese pack)

Method:

1. Preheat the oven to 180°C.
2. Place the cupcake liners into the muffin pans.
3. Sift flour, baking powder and salt together, set aside.
4. Put the egg and sugar in a bowl and place the bowl over the pan of hot water.
5. With hand mixer beat the egg mixture until very light and fluffy.
6. Gently pour the milk into the egg mixture using spatula fold to combine, then add the oil and fold again.
7. Pour all the rest ingredients (flour mixture, ham and cheese), fold just until they incorporate (do not over mix).
8. Pour the batter into the ready muffin pan.
9. Bake for 25 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.