Mar 22

Homemade soy milk

Between G’s pregnancy and related respiratory issues, the list of foods that she should avoid is quite long and includes basic staples like chicken and dairy products.  As an alternative to cow milk, she’s been drinking more soy, which has comparable levels of protein but significantly less calcium.  Manufacturers of soy drinks do add vitamins, calcium, to enrich their products but also include chemical additives with unknown effects on pregnancy .  So instead of buying our soy milk at the store, we’ve been enjoying it homemade courtesy of our family friend H.

The home version is way better than any store bought variety and really only takes about an hour of actual labor.

Here’s what you’ll need (makes approx 4-5 litres of soy milk):

  • 1 kg soy beans
  • 1 blender
  • 2 or more cheesecloths
  • pandan leaves (optional)
  • raw cane sugar (optional)

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Mar 21

Le Bistrot du Sommelier – c’est si bon!

Our visit to Le Bistrot du Sommelier began as a mission to try tête de veau, a dish that we learned was rarely available as a special.  Fortunately, this rustic French bistro offers a number of other dishes that were all enjoyable, making a second (or many more) visit a certainty.   Since it was an impromptu family dinner with G’s brother M and mom A joining us, we were able to sample a variety of starters as well as take on the côte de boeuf, a signature dish.

True bistros are great finds in that they offer delicious and unpretentious food in a casual environment without breaking the bank.  There is also the added benefit of being able to order and enjoy wine without the need to have Parker’s latest wine guide handy.  Le Bistrot du Sommelier is a fine example of what I mean.  Other than the prices (it’s Singapore after all), this really is a welcoming place to enjoy a good rustic French meal without worrying about which fork to use.

While the printed menu options are limited, if you look on the walls, you’ll see the giant blackboard of beef-related offerings as well as seasonal specialties.  The Mont D’Or cheese high season had just ended in February, but they still had some in stock, so we ordered a 500 g serving along with an order each of the goat cheese salad, foie gras terrine, and escargot for our starters.

I should also mention that bistro food tends to be very rich and hearty.  The foie gras for instance came in a generous block that even for four liver lovers was quite plenty.  Similar with the salad as there was a bed of celeriac hidden beneath the greens.  Only the escargot came in a measly half dozen serving, but I can forgive them because of the wonderful accompanying sauce.  Our downfall though, was the Mont D’Or, baked with onions and ham.  Think fondue, but a mild taste and velvety creamy texture with a hint of pine.

By the time we finished appetizers, the women were ready to call it a day, but the heaviest items had yet to arrive.  Our mains were a shared 1 kg côte de boeuf that was beautifully cooked medium rare and smothered in onions and whole garlic cloves, and a classic steak tartare that was easily the best I’ve had in Singapore.    My only quibble was that it had a bit too much mustard and rough cut parsley.  The tartare beef was incredibly fresh with a great texture that would have been more apparent without the over-spicing.

We were all so stuffed that we passed on dessert.  Along with the tete de veau, desserts are also on our list of to tries for our next visit.  Le Bistrot du Sommelier is reminiscent of my favorite bistro that I always visit when I travel to Grenoble for work.  I don’t know or care if it’s the best in town or just average, all I know is that the service is friendly, the food is tasty, and experience memorable.

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Le Bistrot du Sommelier
46 Prinsep St #01-01,
Singapore
+65 6333 1982

Mar 20

Haul from a baby fair

We were tipped off on a baby fair at Takashimaya (thank you, I!) and made our way there yesterday with our excel list of eighty or so to-buys. The fair was at the B2 floor open area with a decent crowd. We weren’t sure where to start but decided pretty quickly that the stroller variety was not quite satisfactory. More importantly, we were still a few months away from delivery and didn’t have to rush into buying the big-ticket items just yet.

Still, we made a reasonable dent in our list at the Pigeon booth where we spent slightly over $300 on just baby wipes, nursing pads and a bottle steaming sterilizer pack. According to the recommendations on the list, Pigeon wipes and nursing pads are best value for money.

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Mar 17

Lunch @ Torisho Taka

G and I have added Torisho to “our must try for dinner” list due to our recent lunch experience there.  While we both have a fondness of Kazu Sumiyaki for our grilled food needs, it’s always good to have more options.  And Torisho is no stranger to quality; it’s the sibling restaurant of Aoki (which incidentally offers an amazing chirashi lunch).  The lunch selection is not fancy – mostly a selection of donburi, but each dish is well prepared and the prices are quite reasonable.  G went with the wagyu ($38), and I, the pork ($28). Continue reading »

Mar 15

Donate to Japan relief efforts

If you haven’t already, please take the time to donate to one of the many charities out there for this recent disaster in Japan.  In this era of digital donations, it’s so easy that there’s no excuse for not donating.

Have a $1? Then buy a Sonic or Street Fighter game from the App Store.  Sega and Capcom are donating 100% of the proceeds to charity, and you get some entertainment as a bonus.   Learn more and donate.

Likewise, you can make a donation directly via the iTunes Store.  Or if you’re into Zynga games, they make in game donations very easy (article).

Frequent traveler?  Hilton is matching donations and allowing members to donate via HHonors points.  I’m guessing your hotel chain of choice is offering the same donation options.

Then there’s the good old fashion way, donate directly to the Red Cross here.

Mar 14

Silky-smooth chawanmushi

A quick search for “chawanmushi recipes” yields thousands of results that have one thing in common: vague cooking instructions.  The actual recipes themselves are more or less the same: 3 parts dashi (with mirin/soy sauce) to 1 part beaten egg, plus additional ingredients.  Steaming the mixture however, is an entirely different matter.  Most of the recipes found on the first page have vague descriptions, like steam for 10-12 minutes on medium heat.  One helpful recipe explains that low heat is important for creating silky smooth chawanmushi (doesn’t overcook, less bubbles).  The problem is that terms like medium heat, or test with toothpick means plenty of trial and error.  Continue reading »

Mar 14

Second babymoon

So we wanted to squeeze in another baby moon via a short trip somewhere because something tells us that our world will be topsy turvy when Junior arrives. A trip to Okinawa with the cousins would have been perfect but things didn’t quite work out.

We thought about some places in Southeast Asia and came up with Cambodia (‘cos W really wants to visit Angkor Wat before the government restricts access to some temples) and Taiwan. Taiwan turned out to be really expensive after checking out some travel websites and Cambodia seemed like a better option. I figure it’s not the sort of place one would bring toddlers so if we didn’t visit now, it’d probably be closer to two decades before we could visit.

BUT… there’s alot of walking involved and sanitation is not the best. Also, we would be making the trip in my 28th week where we could run the risk of having Junior born on Cambodian soil. Just yesterday, a friend commented that she thought we were crazy for thinking of going while a cousin berated me for being reckless. As a result, it looks like we are now back to square one and are considering new options – Phuket, Bangkok or Bali. I personally don’t mind a staycation (just need a break without breaking the bank) but I think W has island fever and needs to get away.

Mar 13

Dear SDU,

G would like to thank you for your most recent gift of the “duet” name card holder (pictured right).  Yes, we are aware that as of 2009 you are now the Social Development Network (SDN), but G still fondly refers to you as SDU and may need time to get used to this new dating social service for graduates and non-graduates alike.

As you may have noticed, G is with child, but don’t worry, she’s not single!  Which brings us to a matter dear to your heart – marriage.  We’d also like to inform you that G has been (for the most part) happily married for 6 years and your mailers, while appreciated, are no longer necessary.   Your colleagues at MCYS will also be pleased to know that we plan to have 2 babies real soon.  So congratulations on Mission Accomplished for this couple (even if one of us is not a local).

Regards,

W & G

Mar 12

Sky on 57

The two defining features of Sky on 57 are the panoramic views from atop the Marina Bay Sands, and its executive chef, regional celebrity, Justin Quek.  While the rest of the Skypark is off limits to restaurant patrons, the views available from the restaurant are still quite magnificent.  There is an outdoor patio where you can sip away at overpriced but well-mixed alcoholic drinks while impressing dates, guests, etc…  As for the food, the upscale fusion cuisine is reasonably well-executed albeit uninspired.  Given the prices, there are better dining options elsewhere, but then again you are paying a premium for the views.

The occasion was a birthday party for a group of 8, with a degustation menu that was left to the chef.  The starter was a chicken liver pate with marmalade cherry tomatoes that while nicely composed, felt a bit “cheap” given the relative abundance of finer ingredients (ie duck or goose liver).  The demitasse of shark broth that followed was well balanced, but no more unique than what one might find at a mid-range chinese restaurant.  Similarly, the pepper lobster was also cooked just-right yet unremarkable.  At this point we were all waiting in anticipation for the main course that would wow us. Continue reading »