Fisherman's Wharf

I nearly forgotten about posting this entry until I saw the pictures in my hard disk. Amazing, very amazing, my memory is getting worse! I need 4 tonnes of Omega pills!

Went to Fisherman's Wharf located right opposite "The Central" at Clark Quay last Saturday. I heard comments that the Fish N Chips over there were generally good. I always love fish related food so even though down with a high fever and super bad flu, I urged my Prince Charming to bring me there!

There are people who can lay their lives for the sake of beauty and there are people who does that for food. Sad to say, I belong to both :( I can lay my live for food but I die-die must continue to diet for the sake of my body. I never want to be that Fat girl during my Primary - Mid Secondary school days.

Anyway, the Fish N Chips over at Fisherman's Wharf may not have that "WOW" verdict but for the price of $6.50, it is generally good. Comparing paying a similar price, the standard is definitely much better than the ones we get from Food courts and Coffee shops.

We ordered a set of Calamaris too. Not too bad, comes with a very unique Tartar sauce. I like the ambience at Fisherman's Wharf. It's just so relaxing. I can feel the breeze from the sea ;)

The value for money $6.50 Fish N Chips set

The Calamaris with a special Tartar sauce

Grumpy and Crumpy Pineapple Tarts

Makes 50 Tangerine tarts / 60 Open tarts
ingredients	Amounts
Pineapple Fillings	450g
All Purpose flour	360g
Cold unsalted butter	280g
Castor Sugar	4 tbsp
Salt	1 tsp
Egg yolks	2
Vanilla Essence	1 tsp

Egg glaze : 1 egg yolk + a few drops of water

1. Sift the flour and sugar together and set aside.
   
   
2. Cut the cold butter into small cubes and add them into the flour mixture. Using the "Rubbing-in" method, rub the butter with the flour to form a crumpy dough mixture.
   
   
3. Lightly beat up the egg yolks and vanilla essence. Add the yolk mixture to the crumpy dough mixture and combine and knead into a soft buttery dough.
   
   
4. Wrap the dough up with plastic cling and bring to chill for 1 hour.
   
   
5. On a floured surface, flatten the dough using a roller pin.
   
   
6. Dap the mould with some flour and cut out the dough. Make a dent in the middle of each individual cut out dough.
   
   
7. Arrange the cut out doughs onto a tray lined with greaseproof paper. Bring to bake at 190 degree Clesius for 6 mins.
   
   
8. Scoop 1/2 tsp of pineapple fillings and roll into small balls. Set aside
   
   
9. Glaze the edges of the baked tart base with egg glaze. Top the dent with pineapple fillings.
   
   
10. Bring to bake at 190 degree Clesius for 12~15 mins.
    

If you are like me who much prefer the Tangerine style, you may just scoop 1 tsp of the dough and roll them into small balls. Flatten the dough with your palm and wrap up the pineapple fillings. Glaze the top with egg glaze and bring to bake.

This receipe is basically adopted from Oilin's blog. I love the way she decorates her tangerine pineapple tarts with cloves. It just look so auspicious! These tarts were the kind of "Melt-in-the-mouth" texture and I much prefer these than the crunchy kinds.

Remember me mentioning about my Giantic pineapple tarts? Frankly speaking, I was very disappointed with this current batch of my tarts. Firstly, I got no idea why my tangerine ones crack while baking and secondly, the pineapple filling on the open tarts were a tad too dry for my liking. When I baked the giantic pineapple tarts, everything were the same except the size and they turned out real good. No cracks. I did not try out the open tart for my 1st attempt so I am not too sure if it's suppose to taste that way.

One thing to note that, I did not follow the procedures in step 7 about baking the base before applying egg glaze. I only came to realised when I saw Oilin advising some of the other bloggers about this. By perfoming that step, your tarts will look evenly brown unlike mine :(

Sigh, more practises! I am so going to spend my freaking friday baking these tarts ALL OVER AGAIN! Poor Prince Charming, he don't really fancy Pineapple tarts, imagine that he had to help me finished the batches that I baked recently. Gosh, I so can't imagine how much he will hate pineapple tarts for the next 10 years! LOL!

Updates!

Sorry for the late updates. Hasn't been posting any entries recently because I was battling with the flu bug. Because of the flu, all the rest came onto me as well. The list went on to Cough, Fever and throat infection.

It was tedious because I hardly fall sick and this time round, the viruses seem to be so strong that it totally concussed me throughout the whole day. I could hardly pay attention to anything, could hardly stir the wok or even do any house chores. All I want - Sleep, Sleep, Sleep.

The medicines prescribed by my clinic only took effects on the 3rd day of dosage. I was gald at least it's taking effect and I am feeling much better. I baked some pineapple tarts, the tangerine kinds but I'm just too ashamed to show all of you here :P

Because of my short attention lifespan, I had no patience to roll the dough and pineapple fillings into small balls, instead I rolled them into a much bigger portion. My Tangerine Pineapple tarts were in the end, for GIANTS! LOL.

My mum and sister laughed like it was the best joke they have ever seen. I was teased by my colleagues when I brought it to the office yesterday. Well, what's wrong with giantic pineapple tarts? Too big to pop into the mouth? LOL

My life recently

As per request by my beloved Miss Chew, I am now blogging about my life recently. Don't get too bored my fellow readers/bloggers. I'm not such a boring person :P

Well, work been getting on track for me more or less. I make lesser mistakes now, more alert in pricing my proposals and more efficient in getting my quotes sent to my clients. I think you really need to practice more and get used to what you are doing. My current job has a total different aspects from my previous jobs, thats makes it why I took near to half a year to adapt myself to the "new" environment.

My current colleagues are not bad. I made a few real nice and "clicky" friends but I still miss Miss Chew, Mdm Yeo and Miss Peh a lot. I kind of missed the days where all of us starts complaining about how work sucks and how the students should get bashed. It's just so different but I'm gald I still have my teacher friends in contact now ;)

Speaking about teaching, the other day a weekday which I happened to be on leave, my Royal Prince Charming and I headed to Compass Point for our luninner (Lunch + Dinner) at Sakae sushi, guessed what? I saw my ex HOD and superior inside. I walked past them and it's so obvious that I saw them and they saw me too, BUT they acted as if I'm just a normal stranger. Well, well, well... Maybe they doesn't want the whole world to know that they are dating but too bad, I KNOW! Of course I don't really want to go through this way, imagine me walking over and saying hi to them can get them choked on the sushis. Anyway, they left quite a while after I sat down. Hmm, maybe scared that I might stalked them via the mirror reflection? LOL.

By the way, I did my first Pap smear in my life 3 weeks ago. The experience was not as horrifying as I expected but it's just so weird. Can't imagine myself exposing my lower body to a stranger whom I just met less than 5 mins ago. I think it's a good experience and at least it is not scary. This makes me more comfortable when I know I have to go through this every year.

Marriage life now. It still feel the same like courtship. You know, some people says that once you get married, life change. True, it did change somewhere there and here but overall, the feeling is the same like as though we are still dating. We still do what we used to do during our courtship and I think Royal Prince Charming is more passionate towards me except that he don't give me flowers anymore. He gets me cookwares and recipe books! LOL.

Family wise, everything is still the same. My mummy is using a stronger and better tactic to get me to eat more! Daddy is still that doting towards me and my 2 younger brothers have seem to grown more matured. My elder sister gave birth to my precious niece, Charlotte and indeed, with the addition of baby Charlotte, the whole family gets even more noisy! Everyone is just so excited over Charlotte. Hehehe! Grandma's still very TV addicted towards Serial dramas and I will buy the real "hokkien" versions of the dramas back for her from Taiwan. I think she is going to be so touch that she will kiss me non-stop! LOL.

Friends wise, I miss Miss Chew lor! XD It's been quite sometime since we last met up for a meal or KTV. Let's do it when I come back from Taiwan! Miss Peh just got herself a job and boy, though it takes quite a long time, but it's better than nothing ;) Mdm Yeo, tooo busy to go yoga and contact me, boooo. I gonna smack her when I see her. LOL.

Ddeok bok ee ( Korean Hot Spicy Rice cake)

Makes 2 servings
ingredients	Amounts
Ddeokbokki (Korean rice cake)	7 pieces
Minced onions	1
Oil	2 tsp
Cabbages	1/4 of a normal size
Carrot	1
Pork meat balls	3
Fish cake	1
Gochujang paste	1 1/2 tbsp
Sugar	3 tsp
Pepper	2 dash
Chili powder	1 tbsp
Chicken stock	2 cups

1. Slice the Ddeokbokki into small thick slices. Cook them in a pot of water over low heat. Make very sure that they are not sticked together else it would be hard to remove them. You may add some oil to the water. Scoop up the ready rice Ddeokbokki and place in a bowl of water. Set aside.
   
   
2. Slice up the cabbage and diced the carrots. Bring the diced carrots to boil and set aside.
   
   
3. Heat up the oil and stir fry the onions. When onions turn soft, add in the chicken stock.
   
   
4. Scoop the Gochujang paste and add into the mixture. Stir well to make sure that the paste get dissolved in the soup mixture.
   
   
5. Bring to simmer for 2 mins.
   
   
6. Add in the cooked diced carrots, meat balls and fish cake. Cover the mixture with pot lid and allow further simmer of 2 mins.
   
   
7. Stir in the sugar, pepper and chili powder. Allow the soup to simmer for 2 mins.
   
   
8. Add in the cooked Ddeokbokki and stir well. Simmer for 30 seconds and it is ready to be served.
   

Korean cuisine is getting very popular in Singapore. I bet it must be the Korean dramas that created so much impact on this food culture. During my secondary school days, everyone was crazy over J-pop and J-dramas. Japanese food was the very IN food at that times.

I was also amused by the food culture from Korea. I think it's partly due to me being a super big fan for spicy food. Recently, there's been this Korean street food stall opening in the major malls in Singapore. I tried their Spicy rice cake and thought it was delicious. However, it is considered expensive to me because for $3, you are only getting 5 slices of rice cakes and a few of the other ingredients like fish cakes and cabbages. I think it's kind of overprice?

Korean spicy rice cake is a common street food in Korea (duh!). I've always seen many traveling programs introducing it and you know, quite tempted to try it out. I did this dish by how I think it should be done and also based on my taste buds whom had tasted it from the Food stall I mentioned earlier.

I wouldn't say it's near to perfect but I can say the soul is there! Lol! It's somemore 80% similar to the one I've eaten. Anyway, if you not a spicy eater, reduce the chili powder by say half because this dish is real spicy!