Singapore Foodies Unite

Comment

Comment by Robert Simon on July 1, 2010 at 10:50pm

Visited 1827, the Thai restaurant near the Parliament and was no so impressed. It centrainly wasn't authentic Thai and was quite costly.

Comment by Robert Simon on November 10, 2009 at 10:06pm

Finally went to eat at Le Pont de Vie last night and I was very impressed. Although they are in essence a French restaurant, they have a menu offering some European favourites. I took schnitzl which is one of my favourites and it was superb. Nice atmosphere and good service too. Odd to find a place like this in Kandahar street but somehow its not too out of place.

Comment by Le Pont de Vie on September 22, 2009 at 7:50pm

I guess everyone is familiar with the Hungrygowhere website for finding great new restaurants in Singapore?

Comment by James Jakoplic on February 12, 2009 at 7:35am

Just in case you missed this article from the February 2009 issue of Starhub’s Telescope magazine on the lealth benefits of chocolate. Here it is.... And don't miss the biography of Milton Hershey airing on Thursday, 12 February at 9 pm on Starhub -- The Biography Channel, Channel 95.

What the Doctor Ordered
by James Jakoplic

Good news coca-nuts! Chocolates are good for you.


The words “chocolate” and “healthy” aren’t often seen in the same sentence.
But from the time the very first cocoa bean was crushed by the ancient Aztecs and brewed into the drink they called “xocoatl,” chocolate lovers have been claiming health benefits for their favourite food.

The Aztecs believed “xocoatl” – bitter water – fought fatigue, no doubt an important benefit to a society where virtually non-stop wars must have created an environment where stress and exhaustion ruled the day.

Following his conquest of the Aztecs in the 16th century, the explorer Hernando Cortes introduced chocolate from Mexico to the courts of Spain. It became a luxury item throughout Europe, where for decades it was a luxury item within the reach of only the rich.

As modern production methods brought chocolate out of royal palace and into the supermarket aisle, it also attracted the attention of scientific researchers. The question they wanted to answer was: “Sure, it tastes good, but can eating chocolate also be good for you?

Chocoholics, relax! The answer is a qualified “yes”. Recent studies have shown that chocolate – at least the dark variety – is a not-so-guilty pleasure. Take a look…

Got sky-high blood pressure? Nibbling on some Hershey’s Special Dark can help bring it down. A study reported in the Journal of the American Medical Association notes that the antioxidant “phenols” in dark chocolate pitch in to do the job -- destroying dangerous free radicals that can cause heart disease and send blood pressure soaring.

Worried about your cholesterol? According to a 2006 report in Health maqgazine, Jeffrey Blumberg, Ph.D., director of the Antioxidants Research Laboratory at Tufts University, found that hypertensive people who ate 3.5 ounces of dark chocolate per day for two weeks saw both their “bad cholesterol” and blood pressure levels drop.

Hacking like a foghorn? Scientists at the Imperial College London have discovered that one of chocolate’s key ingredients, theobromine, is almost one-third more effective in stopping chronic coughs than codeine. Their chocolate-based test medicine controlled coughs for up to 4 hours, without side effects such as drowsiness.

Forgot where you put the car keys? Other studies suggest that chocolate can also work as a an anti-diarrheaol, increase feelings of well-being and delay the brain’s aging process. Goodbye, senior moments? And according to Hans Groot, Manager of Product Support & Development at ADM Cocoa Pte. Ltd. the “presence of polyphenol radical catchers in chocolate – especially dark chocolate -- might even prevent the initiation of cancer cells”.

How sweet it is! But before you pitch your kalian and fresh fruit down the rubbish chute, remember that chocolate’s health benefits primarily come from dark chocolate, not sweetened, milk chocolate. Eating extra chocolate can also mean packing on extra kgs, so unless you don’t mind developing a bon-bon bottom, go easy.

By the way, the 17th century German physician Gottfried Kuene thought that cocoa improved “the lust for Venus.” Over 300 years later, chocolate’s value as a aphrodisiac still has not been proved. That doesn’t mean we shouldn’t keep trying. Enjoy!

Comment by James Jakoplic on February 10, 2009 at 9:43am

Happy Valentine's Day! Ready for some sweet romance? Take a look at the Valentine's recipes at: http://www.cooking.com/Recipes-and-More/Feature.aspx?ty=a&id=784&ref=cknw08091

Comment by Bennett A. Reiss on January 30, 2009 at 9:14am

In the wine business, or simply a wine drinker who happens to be looking at this in Singapore? After working and living in China and Singapore I know, and have seen the potential of the wine markets in the region.

Lets talk wine in Singapore! What's good? What do you notice? Any trends particular to the market?

I am an entrepreneur looking for some honest and good people to do business within Singapore. I have created this discussion as the International Trade Consultant of my company, Mir Global Marketing Co. We specialize in the import/export of wines from the South American country's of Argentina, Chile and Peru.

From what I can tell, Asian markets are seriously lacking in their selections of wines from South America. As a Peruvian-American who's been surrounded by wine loving South Americans from all country's, I know people can grow to enjoy our varieties.

Comment by Jen on September 23, 2008 at 11:10am

my fried rice - kampong style, try it out.

2 bowl of cooked rice
2 big onion
2 garlic
10 fresh green & red chillies
50cents of anchovies (wash & soak)
salt to taste
$1 of anchovies ( fry till crispy) leave aside
50cts of peanut (fry till crunchy) leave aside

Method:

Onion, garlic, chillies & soaked anchovies, pound or blend but not so fine.

In a wok, pour in 2 tbsp of oil.. then stir in the paste, add the salt up to yr taste, stir till the paste are blended then, add in the rice.. stir fry till all the rice are covered with the paste. lastly add the anchovies & peanut, stir it again. switch off the fire.

serve with fried shallots

Comment by Jen on September 23, 2008 at 11:10am

my fried rice - kampong style, try it out.

2 bowl of cooked rice
2 big onion
2 garlic
10 fresh green & red chillies
50cents of anchovies (wash & soak)
salt to taste
$1 of anchovies ( fry till crispy) leave aside
50cts of peanut (fry till crunchy) leave aside

Method:

Onion, garlic, chillies & soaked anchovies, pound or blend but not so fine.

In a wok, pour in 2 tbsp of oil.. then stir in the paste, add the salt up to yr taste, stir till the paste are blended then, add in the rice.. stir fry till all the rice are covered with the paste. lastly add the anchovies & peanut, stir it again. switch off the fire.

serve with fried shallots

Comment by Jen on September 23, 2008 at 10:47am

most of the eatery, hawker ctr or foodcourt, they have already changed their food quality & serving.

perhaps they wanted to save their marketing cost without thinking by giving diners to eat their food, they are actually making them, not to come back.

my parents was a food caterer but they no more, so.. the biz are OUT, i dont want to carry on.. but then, i have a regret, so.. i just do catering if someone wanted to order.

by the way, talk about the quality & serving. i loves to eat chicken rice but what I expected to be, the same as ours... doesnt look that way.

chicken rice should be served with lettuce, tomato, cucumber but what we usually got, was chicken rice & celery.. why cant they served the traditional way of serving, is the cucumber, tomato & lettuce, so expensive... tskk... tskk..

even the nasi lemak, no longer can u find on yr plate, egg omelette, yellow selar fish, cucumber, anchovies, peanut, sambal.. only it been served with chicken wings, sambal.. the rest, choose from their range of side-dishes.

so, where is the food quality & serving from singapore?

Comment by Terry Ong on June 11, 2008 at 1:45pm

Here's a frecipe I found on the web. I've tried it several times--very easy to make. It makes a lot--but you can put in freezer for another day.

BEAN CURD SKIN PORK ROLLS

Ingredients

• 2 packets bean curd skin
• 400g pork mince
• 1 carrot peeled and minced
• 4 stalks spring onion sliced thin
• 1 small can of water chestnuts, drained and roughly chopped.
• 5 tbsps of oyster sauce
• 2 tbsps of fragrant sesame oil
• 1/2 tsp of white pepper
. 1/2 tsp five spice (optional)
• 2 tsps of honey
• Enough veg oil to deep fry


Method

Mix all ingredients except bean curd skin and veg oil. Cut bean curd skin into approx. 8 cm width strips. Work with one strip at a time – with a clean damp cloth, dab the bean curd skin on both sides to soften and remove excess salt. ( Watch out! bean curd skin tears easily.) Rinse the cloth after treating each strip of skin) working with the 8 cm width towards you, place about a heap tablespoon of pork mixture onto the bean curd skin, leaving an edge of about 2 cms.

Roll the skin over the mince 4 times, flattening and smoothing the meat as you go. On the 4 th roll, dab some water along the edge of the bean curd roll to seal. Repeat the process until all the meat mixture is used up. Steam the meat rolls for 4 minutes and drain all liquid. Set aside to completely dry out( about half a hour ).

Heat enough oil to deep fry the meat rolls. When the oil is hot , place a few rolls at a time into the oil and fry until golden brown. This will take no time at all. Remove quickly to prevent over browning. Drain rolls on some kitchen paper and serve immediately along with sliced cucumber and sweet chilli sauce or fresh sambal blachan with sliced shallots and lime juice. Enjoy!

• ‹ Previous
• 1
• 2
• Next ›
• Page