My Mother, My Teacher

I have a teacher as a mother. I remembered going to school with her every morning because she also teaches in the same grade school I went to. I think she taught in that school since graduating from college and has stayed there for the next 30 years.

My mom as busy as she was with all those lesson planning and tutoring of students on the side, still gets to manage our home and be a good mother and wife. She was always there helping me especially with my Chinese reading and comprehension lessons as well as with my math problem. With her help, I did not turn out so bad after all even though I am still not good with numbers.

Aside from being a good teacher, she is a very good cook. Always trying out new dishes and cooking some local Singapore recipes but adding a twist to it and making it her rendition of the dish. One dish that I really love her doing is the Singapore chili prawns. It is basically the same as the Singapore chili crab only she uses prawns which are more affordable and easy to prepare and eat than crabs.

My mom’s chili prawns are so appetizing. She always cooked Jasmine steam rice whenever she makes it. Well, she cooks a lot of steam rice as if there is not enough rice when we have this prawn dish. The sauce is just amazing on the rice, I tell you. It is also the dish she cooks when the family wants a good and quick meal. Because it is just easy to prepare and cooking time is just 10 to 15 minutes tops.

Now, my mother has long been retired from teaching and not of good health anymore. Tomorrow I will be visiting her and will be cooking and bringing this dish. I know she’ll be proud of me. Cooking this dish brings good and sad memories. I can still hear her voice teaching me how to pronounce those Chinese characters and letting me help her in the kitchen …

Of Chocolates and Grumpy Boss

After having such a bad week not to mention a bad boss, I am ready to take in anything that will make me happy. I am even thinking about just resigning and getting a new job but that’s a different story. Right now, just want to indulge myself in something that is so good and heavenly.

So what do I turn to? Chocolates. Chocolate makes me happy. Chocolates can be my best friend on the stressful days of my life. I love chocolates. Who doesn’t? I think it is one of the best food ever invented. I love anything that has chocolate in it. I even had a chili con carne before that has chocolate added into it. Dark chocolate, I think, was what they added into the chili sauce and it really made the sauce thicker and you will not really notice the chocolate taste. Another savory dish that I had with chocolate is the spaghetti sauce that my best friend makes. That one was really different but it is good spaghetti sauce. Kudos to her for putting spaghetti sauce into another level!

Being a chocolate lover, I am fortunate to live here in Singapore where there are a lot of restaurants to choose from. The best way to satisfy my chocolate craving is to buy a box of Almond Roca or Ferrero Rocher or go to my favorite chocolate place here on earth: Laurent’s Chocolate Bar and Café. No one does chocolate best than this restaurant in Singapore. The Plaisir Sucré is just lip smacking good. I eat this stuff as a reward to myself from a hard day’s work or to lift my spirits up when I am feeling down (most of the time because of work). Nothing beats their hot chocolate. It’s the best pal on a rainy day. And the chocolate truffle cake is just out of this world.

Eating chocolates at this place is really one of my guilty pleasures. Eating there just makes me sometimes forget my name. And suddenly I forgot about the grumpy boss I have. Maybe I would suggest this place to her. Nah, I’ll just keep this secret heaven to myself.

This Dessert Place Called Heaven

Just when I thought I had enough food for lunch yesterday, I was suddenly craving for something sweet. Enough said! I need to go somewhere that will satisfy this craving. Never mind that I am on a diet. So I just gave in to my desire and headed to Canele Patisserie. This place is probably one of the best dessert places to eat in Singapore. Canele just reminds me of being a kid lost in a candy factory with so many goodies to choose from.

The desserts here are just beyond words. The nougatine ice cream here is one of my favorite flavors of ice cream. But ice cream was not for me yesterday. I can hear the chocolate cake and the Parisian macarons calling me. The chocolate cake was so rich and moist looking that I can already taste it just by looking at them. But the triple chocolate cheesecake had me at hello. I could not take my eyes off them so I ordered them right away. And I also got to have their house specialty Le Royale. This dark chocolate cake took me to heaven and back. Every bite on this rich dessert tells you that you can have your cake and eat it too. I would never pass up on their salted caramel macaroons. It was just begging me to buy some. This sweet and salty macaron is just plain delicious. I even ordered again for some plus the pistachio and raspberry flavors to take home and indulge again later.

Canele is really a bit of heaven here on earth. I did not regret eating all those yummy desserts. Maybe I gained a few pounds or a few inches in my waist but who cares? I was happy eating all those cakes and macarons. I will just walk on the treadmill for the whole day today ☻



Canele Patisserie
Shaw Theatres Lido
350 Orchard Road, Shaw House
#05-21, Singapore 238868
Telephone: (65) 6735-58555

Opening Hours: 11 am to 10 pm (Mondays to Sunday)

Having Lunch at the Top of Singapore

I have been trying to meet an old friend, my closest friend in junior high, for several months. Unluckily, we have different work schedules and we would always schedule then cancel our suppose-to-be get together. Finally, we were able to meet last Sunday. I was so excited plus the fact that she chose a restaurant I have been meaning to go to.

Imagine my glee when she said she had reserved a table for us at the Peach Garden. I say we were to dine in style. The Peach Garden is known for its great ambiance, good food and better service. Lunchtime was what we have agreed on. I was feeling a bit giddy as I walked into the restaurant, maybe from excitement and because of the ride from the elevator. By the way, the restaurant is located at the 33rd floor of the OCBC. I spotted my friend and she was able to get us a good table. It was near the middle of the dining area so I had a better view of the restaurant. It has a very intimate atmosphere. We also had a bird’s eye view of the surrounding area of the building and it was really beautiful.

My friend and I dine away while reminiscing our junior high days. I was surprised that they serve carrot cake in this restaurant which I usually have at hawkers centre in Singapore. I never thought that it is served in classy restaurants in Singapore like this one. However, I let my friend order for us since she has been here several times. We enjoyed the things she ordered and personally I like the Peking duck and the Scallop dish with salted egg yolk. I love the crunchiness of the duck’s skin and the Scallop was just cooked to perfection. We capped our lunch by having jelly royale and the black glutinous rice with ice cream.

Catching up with my friend had been fun. She is still bubbly and a lot of fun to talk to. My first time at the restaurant did not disappoint. I would love to come back here and try their other dishes. They also have other branches of restaurants in Singapore so I would probably try them and check the food and ambiance.

Peach Garden @ 33
The Executives Club
65 Chulia Street
#33-01, OCBC Centre
Singapore 049513
Tel : +65 6535 7833

Italian Pride in Upper East Coast

Today, I am going to write about one fine dining experience I had at an Italian restaurant called Etna. If I want to have a good pizza and pasta on a quite night, this is where I usually go to. The place is not usually crowded not like Pizza Hut which is usually crowded during dinner time.

The restaurant serves original Italian pizza made with ingredients from Italy. In this restaurant they do not have to ask me what type of crust I want or what toppings I want to put in my pizza. You just order from the menu and enjoy their pizza with a good glass of wine. The crust that they have here is just the right one for me, not too overly thin and crispy but with a bit of chewiness. The brick oven gives that earthy taste and chewiness. I wish I could have that brick oven at home to always enjoy a good pizza.

I’ve been eating in this place for a number of times and food here especially their pasta selection has been a unique and flavorful experience. Last night I ordered some of my favorite dishes on this quaint restaurant. For starters, I had their Antipasto Etna. This Aubergine dish with Caponata usually makes my appetite get going for the next dish. From the pasta selection, I ordered the Linguini al Granchio e Crema di Aragosta and the Risoto Siciliano. I find this risotto dish really pleasant with the oranges bringing out the sweetness of the prawns and the creaminess of the risotto is just right and not too thick for my taste. The linguini dish here is my all-time favorite. Best pasta dish I had so far. With a hint of garlic on the creamy sauce, it just makes me devour this dish and ask for more. There is a generous amount of crab with every bite and the sauce has a bit of sweetness from the lobster. For my pizza, I ordered the house special Etna. What I love about this pizza is the generous amount of Parma ham, cream cheese, porcinni mushroom and pistachio. Having pistachio in my pizza is really unique to this restaurant.

My dinner here is not complete without trying some of their in-house desserts. Their gelato selection is heavenly and they swear that it is authentic home-made Italian ice cream. I simply cannot resist one scoop of their amazing ice cream so I ordered the Mediterraneo gelato. It has generous toppings of melon and whip cream. The melon is very light and refreshing in contrast with the dense ice cream and the combination really compliments each other. Still wanted to eat their signature dessert which is the Tiramisu al Pistacchio, I opted to order one to take home. This dessert is simply delicious. Light and airy, for me, not so sweet and the layer of pistachio gives another dimension of flavor to this classic Italian dessert.

For the pasta alone, I can say that it is one of the best places to eat in Singapore. The Linguini dish in this restaurant is worth checking out for those who have not tried it and for me to keep coming back to this place. Having seen how my pizza was made from their brick oven is more than enough to make my day.



Etna Italian Restaurant and Pizzeria
110 Upper East Coast Road
Singapore 455298
Tel: +65 6444 9530

Opening Hours
Mon–Sat: 12pm–2.30pm, 6.30pm–10:30pm
Sun: 11am–11pm
Email: info@sicilia-mia.com

Mass Appeal of Hawker Centres

It is always a delight to go to the Hawker centres. It is a food heaven on earth literally. Foods there are great and affordable. Crowded at times but it adds up to the eating experience. The long line of food stall and the aroma of freshly cooked local Singapore recipes give that distinct mass appeal to the Hawker Centres compared to the Food Courts.

Chinese, Malay and the rest of Asia comprise the cuisine found at Hawkers centres. Halal foods are also commonly served. On one of my trips to Tampines area, I tried going to their Hawker centre. The lowest prices of food in Tampines can be bought here. The Tampines Round Market and Food centre is a lot bigger than other Hawker centre in some parts of Singapore. I love the fact that although it is somewhat crowded there is still a feel of being relaxed maybe because of the high ceilings of the place.

Local Singapore food here is more authentic, as well as with other Hawker centres. Cooks often come from China and Malaysia and some other Asian countries. All are reasonably priced with decent portions.Some specializes in street food while others prepare main entrees like the Hainanese Chicken Rice. The chicken meat is tender and the sauce very tasty. The chili sauce gives another depth to the flavor of the dish. The stock used to boil the rice gives it another body of flavor aside from the usual bland taste of steamed or boiled rice.

Regulars also come here for the satay and noddle dishes as well as the local beverages. The Teh Tarik is one of the many popular drinks here in Singapore. It consists mainly of black tea and condensed milk to add sweetness. Watching someone doing this “pulled tea” is really remarkable. The tea with milk is quickly poured from one cup and then back to the other cup. I guess those doing this had a lot of practice so as not to spill any on the floor. Tau Huay is another favorite of mine. The soft bean curd is just refreshing to the palate. The silky bean curd just melts in the mouth and dark syrup made of caramelized sugar makes it more heavenly. Aside from the bean curd, fresh soya milk is also sold here.

Hawker centre is still the place to be when it comes to affordable and tasty dishes. Some of the best food in Singapore can be found there. The Tampines Hawker centre was created with for a good eating environment with its organized food stalls and sitting is more spacious to cater for more friends gathering and family dining.

Making Pizza from Scratch

Once in a while I indulge in take-out pizza. I usually order at Pizza Hut or at Domino’s Pizza. Both offer a wide variety of toppings and you can choose the thickness of the crust. When I am in the mood for a pizza night, I just order the largest size and eat them while watching my favorite TV program with a cold glass of beer.

Yesterday, I tried my hand on making pizza from scratch. Why did I decide to make pizza other than just ordering it and making my life easier? For one, making it seems a lot of fun. I can choose which recipe I want to make. I can add more toppings that I want. Lastly, cooking can be a comfort zone for me. 

For the dough, I found this recipe about making New York Style dough which intrigued me. New York Pizza Crust is known for its thinness and flexibility and with just a bit of bite on its crust. This one should be cooked in a pizza stone which luckily I have which I bought a few years ago. The recipe is fairly easy to follow. 

New York Style Dough

Ingredients Required

• 1 1/2 cups warm water (105F)
• 4 1/2 cups of all-purpose flour
• 1 tablespoons of olive oil
• 2 1/2 teaspoon of granulated sugar
• 2 1/2 teaspoon of salt
• 1/2 teaspoon of yeast
• 1/2 cup cornmeal

Step by Step Procedure

In a large bowl, dissolve sugar and salt in water.

1. Add oil and flour and stir with heavy spoon for 1 minute.
2. Turn out to a lightly floured surface and press into a circle.
3. Sprinkle yeast evenly over dough and knead for 12 minutes.
4. Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch
5. Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
6. Place dough balls in a bowl, cover with plastic wrap, and allow rising for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
7. Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
8. Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
9. After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.
10. Carefully slide the pizza into the oven.
11. Bake in a 500 degree oven for 20-25 minutes, until crust is golden.

Next step is for the pizza sauce. I want my sauce to be made from fresh tomatoes instead of canned tomatoes so I looked for a recipe which uses fresh tomatoes. Keep in mind not to use aluminum ware or pot when cooking this sauce because the acidity of the tomatoes will react to the pan. Tomatoes should be prepared first by boiling them for a few seconds and then placing them in ice bath. This will stop the cooking process and will make it easier for you to handle them when peeling. Remove the seeds to make sauce smoother.

Pizza Sauce

Ingredients Required

• 2 tablespoons olive oil
• 1/4 Cup chopped onions
• 1 tablespoon minced garlic
• 3 Italian plum tomatoes, peeled and minced
• 3 oz. canned tomato paste
• 2 1/2 tablespoons Italian seasoning
• 1/2 Teaspoon Salt
• 1/4 Black Pepper
• 1/2 Stick Unsalted Butter, sliced

Step by Step Procedure

1. Heat the oil in a large skillet over high heat.
2. Sauté the onions in oil for 1 minute.
3. Stir in garlic, tomatoes, tomato paste, Italian seasoning.
4. Season with salt and pepper to taste.
5. Bring to a boil and simmer, stirring occasionally, for about 5 minutes.
6. Reduce the heat to low and stir in butter pieces.
7. When the butter is half melted, remove the skillet from heat and continue stirring until thoroughly incorporated.

Now for the toppings, I wanted to try the Pizza Margherita. Here are the toppings and the procedure to finally make the pizza

Pizza Margherita

Ingredients Required

• 2 tablespoons extra virgin olive oil
• 1/2 lb. plum Roma tomatoes, chopped
• 1 clove garlic, crushed and finely chopped
• 1/2 tsp. salt
• 1 12" uncooked pizza dough
• 6 oz. mozzarella cheese, shredded
• 6 fresh basil leaves cut into julienne strips
• extra virgin olive oil
• 1/4 cup fresh shredded parmesan cheese

Step by Step Procedure

1. Combine 2 Tbsp. olive oil, tomatoes, garlic, and salt in bowl.
2. Allow to marinate while making dough.
3. Brush dough crust lightly with olive oil.
4. Top with cheese, then tomatoes.
5. Drizzle with olive oil.
6. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly.
7. Remove from oven and top with parmesan cheese, then basil.
8. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.

The pizza finally coming out of the over is a sight to behold for me. The cheese is all bubbly hot and the smell is divine. The dough has some amount of chewiness which I love. And the basil leaves makes it even more flavorful. There are just a few simple ingredients in Pizza Margherita but it is big in taste. The long process of making pizza from scratch is very rewarding once you taste the pizza. I thoroughly enjoyed doing pizza at home. I will definitely try this again but with a different type of dough and toppings.