Late night supper @ The Roti Prata House

I almost forgotten all about our late night supper only when I found these tempting pictures lying in my folder! Gosh, is that a sign of aging? :(

Prince Charming and I headed down to Thomson for our late night supper while on our way home. We decided to go for pratas since the aroma was really strong and its practically dragging our feets there.

We ordered 2 kosong pratas (plain) and 2 egg pratas, 1 mee goreng and 1 Teh cino to go along.
The pratas were really crispy and nice! I love how you can bite the crisps off the edges and munch it down your throat. Awwww... thumbs up for the prata. Mee goreng on the other hand was not too bad and with a good point - they were not as greasy as the common ones we get anywhere.

I did not get to taste Teh Cino because I don't like to consume caffeine at night so according to Prince Charming's statement, he said that was the most flavourful Teh Cino he has tasted and it was really smoothing and nice. Total cost - $10 in exact. I have no idea how much each individual cost so I'll check it out the next time.

Anyway, I am staying so near to Jalan Kayu but both Prince Charming and I will rather prefer to take a ride down to Thomson for their pratas than walking over to Jalan Kayu. We both felt that Jalan Kayu's pratas are a little over-rated and they were not as nice comparing to the ones at Prata House. I suppose its up to individual to decide.









The Roti Prata House
Thomson Garden Estate
246M Upper Thomson Rd
Tel: 6459 5260
Mon - Sun (7am - 1am)

English High Tea @ InterContinental Hotel

Prince Charming and I went down to InterContinental Hotel at Middle Road today for my advance Birthday celebration. Our initial plan was to visit Equinox after viewing Evan's post . A pity the reservation hotline confirmed that it was fully booked but they did commented that we could make a walk-in to try our luck.

I was really keen to go Equinox but looking at the slim chances of getting a place, I decided to go for High tea. We were browsing online and decided on Intercontinental Hotel's High Tea at The Lounge.

It was a 4-Tier High tea cuisine that comes with Fried wings, Caesar salad, Scones and cakes. I love the dried tomatoes in the salad cause they tasted really like baked bacons! The scones were really nice and the strawberry jam were amazingly tasty. I think that's the best jam I've tasted so far ;)

Frankly speaking, I would prefer to go for an international buffet because the high tea is not re-fillable. In other words, what you see is what you eat.













InterContinental Singapore
The Lounge
Reservation Tel: 6825 1046
Price: $35++ (15% off UOB Credit Card)

Stuffed Wings

Serves 2~3
Ingredients	Amounts
Minced Pork	300g
Corn flour	2.5 tsp
Spring onions (Chopped finely)	2 stalks
Salt	2 ~3 tsp
Sesame oil	3 tsp
Sugar	2 tsp
Pepper	1 tsp
Vegetable Oil	Sufficient for swallow frying
Chicken Wings	5

*Chicken Marinades: Salt, Pepper, Sesame oil and Soy sauce ( Each 2 tsp)
** Deep frying ingredients: 1 beaten egg, flour and bread crumbs

1. De-boned chicken wings by cutting of the joints and slowly crapping off the meat from the bone. Break off the bones from the chicken and you'll get a boneless wing.
   
   
2. Marinate the chicken overnight. Combine minced pork, spring onions, pepper, salt, corn flour, sugar and sesame oil and mixed well.
   
   
3. Stuff the minced pork mixture into the boneless wings and bring to steam over medium heat for 10~ 15 mins.
   
   
4. Roll the steamed wings in beaten egg and pat with flour and breadcrumbs.
   
   
5. In a wok, pour in the oil and heat it upon medium heat. Swallow fry the wings till golden brown.

There's a stronge tint of Thai essence in my kitchen today. As you see, I made Shrimp toasts this afternoon and later in the evening, I made stuffed wings! Prince Charming was beaming with joy since this is the 2nd time I am doing it. (The last time was 3 yrs ago!)

I do not know how to make the dipping sauce, so we ate it with Tabasco sauce. It was nice but I think with the dipping sauce it would be excellent. Anyone has the recipe for the dipping sauce? :P

Shrimp Toast

Serves 3-5
Ingredients	Amounts
Fresh prawns	500g
Corn flour	2.5 tsp
Spring onions	2 stalks
Salt	2 ~3 tsp
Sesame oil	3 tsp
Sugar	2 tsp
Pepper	1 tsp
Vegetable Oil	Sufficient for swallow frying
Bread	Half a loaf

1. Cut the edges off the bread and slice the edgeless bread into triangular shapes.
   
   
2. De-veined the prawns and minced into paste form. Cut the spring onions into little pieces and mixed into the prawn paste.
   
   
3. Season the prawn paste with salt, corn flour, pepper, sugar and sesame oil. Mix well.
   
   
4. Spread the marinated prawn paste onto the triangular shaped bread.
   
   
5. In a wok/frying pan, add in oil and allow the oil to cook over medium heat. Place the Prawn pasted bread into the hot oil and fry till golden brown.

Thank goodness it's Deevapali today, I finally had time to make these shrimp toasts! I have been yearning for public holidays and weekends since I stepped into my new job. I wonder if I should be happy that at least I managed to slot out some time for my kitchen or just moan over the fact that I am not making much foodies.

These Shrimp toasts were truly AWESOME! I bet you can munched on them non-stop once you started. It'll be good to snacked on them when they are pipping hot but well, really greasy I would say. They can be eaten without any sauce but Prince Charming likes them with Tabasco sauce and I like them with some mayonnaise. They make a good party appetiser and I can foresee making them for my Christmas party. Tee hee hee...

Pan-fried Yam Cake

Makes two 6" cake pan
Ingredients	Amounts
Yam, diced	300g
Rice flour	500g
Water or Stock	1.8 litres
Minced chicken	200g
Salt, Pepper and 5-spices powder	As desired
Dried shrimps (soaked and chopped finely)	50g
Spring onions (Chopped finely)	2 small stalks
Vegetable Oil	2 .5tbsp + 1 tbsp
Sweet sauce	As desired
Corn flour	Gauge accordingly

1. Heat oil in a frying pan and bring the diced yam, minced chicken and dried shrimps to cook over medium low heat. Scopped the cooked ingredients and set aside.
   
   
2. In a big bowl, pour in the rice flour and add in some salt , pepper and 5-spices powder. Add 1.8 litres of water into the mixture and blend well. Make sure that it does not get lumpy.
   
   
3. In a deep wok, add a little oil (approx. 2 tsp). Pour 1/4 of the flour batter into the wok and bring to cook over low heat. Add the cooked ingredients into the batter.
   
   
4. Pour the remaining flour batter into the wok and cooked till the mixture gets thicken.
   
   
5. Scooped the thicken mixture into cake pan and bring to steam over medium high heat for 30-40 mins. Allow cooling before slicing it up.
   
   
6. Pat the sliced yam cake with corn flour. In another frying pan, heat up 1 tbsp of oil and when ready, bring the sliced yam cake to fry over low heat till golden brown.
   
   
7. Sprinkle some spring onions over the yam cake and drizzle some sweet sauce over.

I made this yam cake for our breakfast on Tuesday. The cooking method is somehow similar to HongKong style Radish cake except that this is a simpler version. The original recipe calls for roast pork but well, having yam cake for breakfast is heavy enough, imagine having a roasted pork yam cake will be far too greasy for us.

As you know, it's been really long since I last hand-made some breakfast for my Prince Charming. The yam cake really makes his day, so its all worth while even though I'm really tired from work :) I'm getting better with my working environment now, so I hope I get to present more food entries here!