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.

Chicken Marsala

A simple, but delicious old Italian favorite, Chicken Marsala is always appreciated.  It is also one of the most requested recipes on our website. Naturally, you can also prepare veal scallopine alla marsala.

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

2 boneless, skinless chicken breasts, pounded thin
flour, spread on a plate
1/4 cup olive oil
1/2 pound of mushrooms, sliced
1/2 cup Marsala wine
2 tablespoons of butter
1/2 cup chicken broth
Salt and Pepper to taste

1. Heat olive oil in large saute pan over medium-high heat.
2. When the oil is hot, dredge both sides of the chicken breasts in flour, shake off excess flour and place in pan. Saute chicken, turning once, until lightly browned on both sides. Transfer the chicken to a warm plate.
3. Drain all but a little bit of the oil and add mushrooms. Saute the mushrooms until they begin to release their juices.
4. Add the Marsala wine, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan.
5. Add butter, chicken broth, salt and pepper. Cook until the liquid is reduced by half, approximately 5 minutes.
6. Place the chicken breasts back in the pan and cook until heated through. Transfer the chicken breasts to warm serving plates, pour sauce over them and serve.

Biscotti

There is an Italian bakery in Bridgeport, CT called Del Prete, and they make these great mini biscotti. They are the perfect size for dunking in an espresso or a glass of vin santo. I usually get the chocolate and the almond from Del Prete, but have been making butterscotch biscotti off and on for a few years, and thought I would try making them smaller like those from Del Prete. I also wanted to try making chocolate.
The recipe I have adapted for the butterscotch biscotti is actually one my mother clipped from a newspaper 20 years ago. I don’t know what newspaper it was, but the recipe is one that was sent in by a reader, and it was called Grandmom Arcuri’s Butterscotch “Biscotti”. The quotes around the word biscotti were apparently because they eliminated the second baking in their recipe. Since biscotti actually means twice baked, I guess you could say they were not technically “biscotti”. Anyway, Grandmom Arcuri wherever you are, thanks.

Butterscotch Biscotti Recipe

Prep time: 20 min | Cook time: 55 min | Total time: 1 hour and 15 min
3 large eggs
1 cup sugar
1 stick unsalted butter, melted and cooled
1 teaspoon almond extract
3 cups all-purpose flour
1 tablespoon baking powder
1 cup butterscotch chips
1 large egg beaten in a bowl

1. Preheat oven to 350F and line two baking sheets with parchment paper.
2. In a large bowl whisk together eggs and sugar until light and fluffy. Whisk in butter and almond extract until combined.
3. In a small bowl whisk together flour and baking powder, then stir it into the egg mixture in the large bowl and fold in the butterscotch chips.
4. Turn dough out onto a lightly floured surface and divide it into 4 pieces. Roll each piece into a log and transfer two logs to each baking sheet, evenly spaced apart.
5. Stretch and flatten out the logs until they are the length of the baking sheet and 2 inches wide.
6. Brush the tops of the dough with the beaten egg, then place in the oven and bake for 25 minutes.
7. Remove from the oven and let cool for 15 minutes. Using a serrated bread knife, cut each log diagonally in to 1 inch thick slices. Place biscotti back on baking sheet, return to oven and cook for 10 to 15 minutes, depending on how hard you like your biscotti.

For the chocolate biscotti recipe, I did a hybrid of the butterscotch recipe and David Leibovitz’s chocolate biscotti. I went to his recipe to get the measurements for the amount of chocolate, but I like the texture the butter in the butterscotch recipe lends.

Chocolate Biscotti Recipe

Prep time: 20 min | Cook time: 55 min | Total time: 1 hour and 15 min
3 large eggs
1 cup sugar
1 stick unsalted butter, melted and cooled
1 teaspoon almond extract
2-1/4 cups all-purpose flour
3/4 cup cocoa powder
1 tablespoon baking powder
3/4 cup chocolate chips
1 large egg beaten in a bowl

1. Preheat oven to 350F and line two baking sheets with parchment paper.
2. In a large bowl whisk together eggs and sugar until light and fluffy. Whisk in butter and almond extract until combined.
3. In a small bowl sift together flour, cocoa powder and baking powder, then stir it into the egg mixture in the large bowl and fold in the chocolate chips.
4. Turn dough out onto a lightly floured surface and divide it into 4 pieces. Roll each piece into a log and transfer two logs to each baking sheet, evenly spaced apart.
5. Stretch and flatten out the logs until they are the length of the baking sheet and 2 inches wide.
6. Brush the tops of the dough with the beaten egg, then place in the oven and bake for 25 minutes.
7. Remove from the oven and let cool for 15 minutes. Using a serrated bread knife, cut each log diagonally in to 1 inch thick slices. Place biscotti back on baking sheet, return to oven and cook for 10 to 15 minutes, depending on how hard you like your biscotti.

Tortellini Pasticcio

Tortellini alla Panna is a classic Northern Italian preparation of meat filled Tortellini tossed in a cream sauce. My father used to serve a Tortellini Pasticcio that consisted of Tortellini alla Panna layered with Bolognese Sauce and then baked in the oven. I have been wanting to make this at home for a quite a while, but for whatever reason never got around to it until now. While eating it my wife had one question for me, “Why have we never had this before?”
I always liked the presentation for this in my father’s restaurant. Each one was cooked to order in individual metal plates that went in the oven, with a circle of Bolognese sauce on top in the center of the white Tortellini in the cream sauce. The metal plates were then placed on top of serving dishes and brought to the table (with a warning to be careful of the hot metal plates, of course). The individual metal plates are not an ideal solution for the home cook, but you can still achieve a great presentation with a round or oval ceramic baking dish served family style.

Tortellini Pasticcio Recipe

Prep time: 10 min | Cook time: 30 min | Total time: 40 min
Serves 4-6
4 tablespoons unsalted butter
1-1/2 cups heavy cream
salt to taste
1 pound tortellini
3/4 cup freshly grated Parmagiano-Reggiano cheese
1-1/2 cups bolognese sauce

1. Preheat the oven to 400°F.
2. Add the butter, cream and salt to a large sauté pan, turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat.
3. Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 3-5 minutes. Drain well.
4. Place pan with butter and cream back over medium heat. Add the tortellini and Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce.
5. Coat the bottom of a round or oval baking dish with 1 cup of the bolognese sauce. Add the tortellini with the cream sauce to the dish, then make a circle on top of the tortellini in the center with the remaining half cup of bolognese sauce, leaving about 1 inch around the edges uncovered.
6. Place the baking dish in the oven and cook for 15 minutes, until the cream sauce is starting to bubble around the edges.

Italian Famous Food

Italian food is famous throughout the world for being healthy, delicious and easy to prepare. Catering for a variety of tastes, famous Italian food includes pizza, pasta dishes with a variety of sauces as well as a variety of red meat dishes. Whatever your preferences, you can be sure to find a great Italian dish that you will love.

 Mushroom Pesto Lasagna

This is a great dish to allow vegetarians to have a taste of Italy! For best results you should make with fresh egg pasta rather than using dried lasagna noodles. This can be served along with parmesan cheese for best results.

Shrimp Scampi

Getting this recipe right involves cooking the scampi to perfection. This recipe is great with garlic and butter, while serving crusty bread alongside it will ensure that diners have an opportunity to sop up any residual sauce.

Fish Soup with Gremolata

This can be found in different forms and with different regional takes throughout Italy. The seafood you decide to use can vary based on the preferences of the diner, and what is available for you to use at a given time. Usually cooked in white wine, this dish was originates from the Adriatic coast where it first became popular decades ago.

Chicken Scarpariello

This is a dish which is often referred to as being Italian American, translating as shoemakers chicken, the dish comprises of chicken in a lemon sauce. The chicken should be cooked until golden brown and the meal should be served alongside a dry white wine. 

Chicken Marsala

This is a unique dish because it looks so elegant that it is suitable for the most sophisticated of occasions, however it is so easy to prepare. The dish is healthy because it is does not use much oil, and the chicken is usually served in a bed of flavored herb rice, alternatively it can also be served alongside potatoes.

Spaghetti and Meatballs

The trick to perfecting this recipe is to use the best possible ingredients you can find and take advantage of them. The quality of chopped tomatoes that you use can really make or break this dish. If you are making the meatballs then you could either opt for beef and veal or beef and turkey; they are probably the most suited to the sauce.

Beef Carpaccio

This dish consists of thin slices of raw beef and is generally served as an appetizer or a starter.  The dish was originally conceived in Harry's Bar in Venice where it has since became popular throughout the world. The variations between Arugula Leaves, lemon wedges and raw beef make the taste so unique.

Zuppa Toscana

This dish consists of turkey sausage, onions, bacon and potatoes. Although not an overly healthy recipe, that does not stop thousands of people around the world naming it their favorite Italian dish of all time. A great aspect of this dish is that it can really be tailored to anyone’s taste, such as changing the ratio of Chicken Broth and heavy cream – or alternatively including or leaving out certain meats.  

Singapore Food

Eating in Singapore

Singapore is well loved for its range of ethnic food available. There are Chinese, Indian to French, Italian to Malay food. It may be a small country but the choices of food available is always an eye opener for first timers to Singapore. In this page you can find information and guides on Singapore food, includes buffets, coffee shop, hawker centers, restaurants & supper place.

Some of Singapore delicacies include Satay (Originated by the Malays, but also sold by Chinese these days), Roti Prata (Indian "pizza"), Fried Kway Tiao (fried black noodles- normally served with cockles), Hokkien Noodles (seafood noodle delight), Hainanese Chicken Rice, and some of our local desserts like Ice Kachang (flavoured ice with ingredients like red bean and jelly), Chendol (coconut based dessert), Grass Jelly (a refreshing black jelly that cools down on a hot day) and Tao Suan (bean in sticky paste, topped by fried dough). 

SUSHI--The dish for summer.

With today's society the word "SUSHI" is not strange for all people.It is very popular in different countries of the world. I loved Sushi, specail in summer time. Because when summer coming, the weather will become very hot, I always do not have the appetite for the hot foods when I experience that weather,so i want something wich can make me feel referesh.Sushi will be the best choice for me at that time.

The cooking process of the Sushi will be complicate.First you need to cook some rice,when the rice has been cooked, it will be cool off for a while. Then you need to put some food at the top of  rice, specially put some salmon, king fish or tuna,that will creat the better taste. Finally you need have piece of laver to roll them toghter. After eat the sushi, drink some hot green tea, you will have amazing feeling...

love at first sight--The Peking Duck..

Peking Duck is one of the famouest dishes in China. It originate from the capital city--Bei Jing.I have taste it during a trip in Bei Jing with my parents when i was 7 years old.Althoug it was a long long ago, I still can remember the taste if that dishes, Because when the first i saw it, i am already loved it.

The cooking process of this dishes is very complicate. The whole dishes is contain two parts. Firstly the cheif need to make a roast duck and ensure the skin of the duck will be little burnt but the meat inside need to be tend.Another part is the pancake, the cheif also need to make a panck which has the roundness shape.To make the pancake,because we need put the duck on the pancake and roll them together like a burger.We also need to put the special sweet source and shallot in it to make the taste more nice.

To eat this dish always have a specail way.The cheif which cooked this dise will serving it by themslves. They will cut the duck as pice by pice in front of you. You will have chance to eat fresh duck at  that time.

YUMMY！YUMMY！ YUMMY!

A roudness pancake, It can make what??

Once it become thiner, What can it do??

Put some meats&vegetables,It can become what?

Guess! Guess! Guess!

It is nearly finish.....

WOW..It is DUMPLINGS!!

Yeah~dumpling is one of  the chinese traditional food.It is more popular in the Northern China but no one will dislike it.The dumplings always represent the most ceremoniously festival in China wich is the Spring Festival. It is kind like the Chrismath in the weatern country.When the spring festival coming, every family will get together to eats different kind dumplings. Some family even put some coins inside the dumplings, if you can eat out the one coin from a dumpling that will betoken that you will be the lucky start in next year.