Dim and Cathy show you how to prepare beef Panang a mouth watering Malaysian dish with Sliced beef in a creamy coconut and Panang curry sauce. Thai recipes, Thai ingredients, Thai cooking instructions included

Best Cafes in Singapore

Cafés have different interpretations in different countries. In the American context, a café or coffee house is a casual restaurant serving proper food and sandwiches. Whilst a café in other countries is simply a place that serves coffee with light snacks/desserts.

I have been cafe-hopping around to check out some of the Cafes in Singapore. It is nice to see how new places like Artichoke, Forty hands, The Plains, The Pigeonhole have injected vibrancy into the Singapore food scene.

Who can resist the lovely smell of brewing coffee, the chic display of desserts on cake stands, and the cozy ambiance of a cafe? Not me, that’s for sure.

Cafés have different interpretations in different countries. In the American context, a café or coffee house is a casual restaurant serving proper food and sandwiches. Whilst a café in other countries is simply a place that serves coffee with light snacks/desserts.

I have been cafe-hopping around to check out some of the Cafes in Singapore. It is nice to see how new places like Artichoke, Forty hands, The Plains, The Pigeonhole have injected vibrancy into the Singapore food scene.

Who can resist the lovely smell of brewing coffee, the chic display of desserts on cake stands, and the cozy ambiance of a cafe? Not me, that’s for sure.

Water Chestnut with Syrup and Coconut Milk

This Thai dessert is called Taptim Grob (ทับทิมกรอบ) which is Water Chestnut with Syrup and Coconut Milk. It cost 25 baht. The name "taptim" means ruby and this effect is achieved by mixing the water chestnuts with red food colouring. The water chestnuts are also rolled in tapioca flour. The syrup is made from water and sugar. This is poured on top together with thick coconut milk and crushed ice.

Popular Dish in Vietnam

I don't know how many people like to eat noodles, I like it very much.Because in my hometown the noodle is kind of main food in people's daily life. We eat noodle more than rice.

The PHO which is from Vietnam is kind of noodles, it has some similarities with the chinese noodle, but the soup using in the vietnam dish is different from China. They always use the beef to make the soup , the soup must be very hot, must hot enough to cook the meat, because the final step is put the meat which is uncooked in it to ensure the meat have best taste.

You also can put some fresh LEMON in it which will make the noodle have the refersh taste.

Sweet dessert:D

This dessert is a favourite of mine and is called Khanom Chan (ขนมชั้น) which is Layered Dessert. It cost 15 baht. As you can see, it comes in layers with varying colours.

This dessert is often seen during Chinese festivals. It is called Khanom Keng (ขนมเข่ง) which is Sticky Rice Flour Dessert.

This dessert from Thailand is Foy Thong (ฝอยทอง) which is Golden Egg Yolk Thread. It cost 15 baht.

This Thai dessert is Khanom Buang (ขนมเบื้อง) which is Thai Crispy Pancakes. They cost 10 baht each. They look a bit like Mexican tacos. Toppings include grated coconut and golden threads.

The dish can repersent Korea

Kimichi soup is an dish which can repersent Korea.The word Kimichi is a special food which is put cabage in to the special source and take it out after several weeks.Some Korean people even treat it as part of korean culture.When you get in to an Korean restruant you can see almost each table has one Kimichi soup.

I like this dish as well,if the sushi is a best dish for me at the summer time, I would like to say the Kimichi soup is the one I like most within the winter. I prefer spicy taste, and because it is a kind of soup, So it will give me a warmful feeling.

Unlike the chinese food,the korea food seems more easier to cook. The cooking process of kimichi soup is very easy,you just need to put the TOUFU, PORK,RICE CAKE,NEEDLE MUSHROOM and some other things that you prefer in to the water which already have some kimichi in, waiting about 10mins that will be ready for eat!

Saltimbocca alla Romana

Saltimbocca is a classic Roman veal dish. In fact, it is so typically Roman that the name Saltimbocca alla Romana seems redundant to me. But, that’s what it was called on my father’s menu, so I am sticking with it.
This is a great dish to serve for company. Plate it over some sautèed spinach and it will make quite an impression. The literal translation of saltimbocca is “jump in the mouth”, and that’s precisely what this tasty combination of veal, prosciutto, sage and white wine will do.

Saltimbocca alla Romana Recipe

Prep time: 20 min | Cook time: 10 min | Total time: 30 min

8 slices prosciutto
8 veal scalloppine, thinly sliced and pounded
flour spread on a plate for dredging
2 tablespoons olive oil
2 tablespoons butter
8 sage leaves
1/2 cup dry white wine
1/4 cup chicken broth
salt and pepper to taste

1. Place one slice of prosciutto on each veal scalloppine and pound in lightly with a meat pounder.
2. Heat olive oil in a large sauté pan over medium-high heat. Dredge both sides of the scalloppine in flour to coat, shaking off any excess. Place them prosciutto side down in pan and cook, turning once, until lightly browned on both sides. Transfer to a warm plate.
3. Drain oil from pan, place back over heat and add butter. When butter is melted add sage and sauté for one minute.
4. Add the white wine and scrape loose any bits from bottom of pan, then add the chicken broth and salt and pepper.
5. Place scalloppine back in pan, prosciutto side up and cook until sauce is reduced by half and scalloppine are heated through.
6. Transfer veal to serving plates, two scalloppine per person, spoon sauce over top and serve.