#Almond Flake

[buffetlicious]

The next dish was the Steamed Red Grouper Hong Kong style with superior soy sauce, spring onions and red chilli but all we saw was a small chunk of fish flesh in a bowl. I was telling the others that we don’t know if the fish was actually a red grouper until the wait staff placed the fish head on the lazy susan. At least I enjoyed the fresh succulent and sweet fish dressed in soya sauce.

The chickens must be lamenting that they died in vain as we diners never gotten to see the crispy Bi Feng Tang (避风塘) style Roasted Chicken gloriously spread out (展翅高飞) in front of us with spiced almond flakes and crunchy prawn crackers for garnish. Both my colleague and I were served mostly breast meat which was dry as we never gotten the chance to choose the part of the chicken we would like to eat plus my plate came with just half an almond flake. :(

Next up, the Conrad Duo of deep-fried prawn ball wrapped with breadcrumb and sautéed scallop with asparagus in home-made XO sauce. The fried prawn ball is crispy on the outside with crunchy prawn inside. A single lonely scallop sat beside the old and fibrous asparagus as the skin wasn’t peeled. The savoury spicy sauce however brightened up the flavours of this tough vegetable.

The Abalone and Spinach I have nothing much to comment on other than the slice of paper-thin sea snail. Love the thick mushroom among the blanched leaves of spinach drenched in oyster sauce though.

The Ee-fu Noodles or yi mein (伊面) got to be my favourite dish of the night. This noodle is typically present on wedding menu due to the fact it is also referred to as longevity noodles (寿面). Stewed with shimeji mushroom, lumps of crabmeats and chives, where it had soaked up the wholesome flavours. So good that I finished two bowls of it.

The Chilled Cream of Avocado with Coral Weed was a big disappointment for all of us due to the avocado soup coming with pieces of hard, almost crunchy coral weed, akin to eating chicken soft bone. I would prefer something less exotic like cubed honeydew melon or even jellies.

Overall, the food was pretty delicious though the service is kind of lacking as the wait staffs were busy portioning the food to notice our empty glasses. My colleague was commenting that he had only this one cup of passionfruit drink from start till end of the banquet and no one came to ask if he would like a refill. I am also sure the chefs would have preferred to let the diners see their beautiful, crafted creations even if for only a few short seconds rather than the hastily assembled carved-out portions.

[markantonys]

i was like "maybe i should test out entering my late 20s baking era like everyone else i know is doing" and proceeded to make coconut macaroons that came out more disgusting than i ever could've imagined it was possible for a thing with those ingredients to be

[perenial]

olive oil and sea salt are beautiful lesbians and every time they kiss over a plate of steaming green beans my faith in love is strengthened and renewed

[a-doptables]

Adopt: Addielate $85

Available!

Check out our pinned for rules and inquiries! $5 from every sale goes towards Crips for ESims.

[briarpatch-kids]

Made cabbage stir fry and rice with sausage for dinner tonight! I think next time i do the stir fry I'm gonna do half a head of cabbage instead of 1/4 because we are it ALL

[askwhatsforlunch]

Fruity Christmas Pudding

I've baked this rather special Chocolate and Apricot Figgy Pudding for the Holidays for a few years now, and it's always been a resounding success, both a decadent and moist and light dessert to indulge in until midnight strikes! I wanted to try something a bit different this year, and made this very Fruity Christmas Pudding. Laden with all sorts of dried fruit, mellowed and softened in Cognac, it is just as beautiful as the chocolate one!  Happy Christmas, dears!!!

Ingredients (serve 6 to 8):

half a dozen large Medjool dates

half a dozen prunes

1/2 cup dried apricot

1/3 cup sultanas

1/3 cup dried cranberries

2 satsumas

1/3 cup good quality Brandy or Cognac (like Hennessy)

6 tablespoons unsalted butter, softened + more for greasing

½ cup demerara sugar

1 thumb-sized piece fresh ginger, peeled

3 large eggs

2/3 cup plain flour

½ teaspoon baking powder

1 ½ teaspoon Mixed Spice

1 cup Brioche Crumbs

1/4 cup almond meal

1/3 cup flaked almonds

1/4 cup very good Fig Jam (I used Fig and Almond Jam we brought back from our trip to Menton)

1 clean two pence or one pence coin

1/3 cup good quality Brandy or Cognac (like Hennessy)

The day before, pit and dice Medjool dates and plums. Dice dried apricots.

In a medium bowl, combine dice dates, plums and apricots with sultanas and dried cranberries. Grate in the zest of both satsumas, and thoroughly squeeze in their juice. Add the Cognac. Stir to mix well. Cover with cling film, and leave to soak, at room temperature, overnight.

The next day, cream butter and demerara sugar with a wooden spoon in a large bowl, until light, pale yellow and fluffy. Grate in fresh ginger, and stir until perfectly blended. Add the eggs, one at a time, beating well after each addition. 

In a medium bowl, combine flour, baking powder and Mixed Spice. Gradually stir flour mixture into egg mixture; fold in gently until well-mixed. 

Add Brioche Crumbs, almond meal, flaked almonds, Fig Jam and soaked fruits with their soaking liquid to the batter, and stir well. Drop the two pee in the pudding, make a wish, give a good stir, and give it to stir to anyone who’s at home, so they can make their wish too (from the oldest to the youngest!)

Generously butter a 2-quart pudding basin. Cut a small disc of baking paper and press into the base of the basin. Butter generously as well.

Spoon pudding batter into the prepared basin and press it down with the back of your wooden spoon. Cover the pudding with a layer of baking paper and foil, both pleated in the middle and tie securely with string. Trim off excess paper and foil with scissors.

Put a metal jam lid upside down at the bottom of a large pot to act as a trivet. Place a long double strip of of foil, letting it hang on both edges of the pot, to help you lift the pudding once it is cooked.

Lower the pudding in the pot, sit it on the band of foil, on the jam lid. Pour boiling water in the pot until it comes halfway up the pudding basin. Cover with a lid and bring back to a boil over medium-high heat. Once water is boiling, reduce heat to medium-low and simmer for 7 hours, regularly checking and adding boiling water so it is always halfway up the basin.

When cooked through, lift the pudding out of the pot. It should be a deep brown colour. Let cool a little, 15 to 20 minutes and turn pudding out onto serving plate. If you’re making it in advance, months ahead of Christmas, let cool completely and wrap tightly in cling film. Then place in a large metal tin (like a biscuit tin), and store in a cool, dark, draft-free place until Christmas.

On Christmas Day (or Eve, depending when you have it!) unwrap pudding and place in a buttered pudding basin, securing again with baking paper, foil and a string. Steam for about an hour.

Just before serving, quickly warm Brandy or Cognac, in a small saucepan, about 1 minute over low heat. Ignite carefully with a long match, and pour gently over the pudding, to flambé. 

When flames die out, serve warm Fruity Christmas Pudding with Brandy Ice Cream.

[morethansalad]

Vegan & Gluten-Free ANZAC Biscuits

[fearsomeandwretched]

Popping in to show off the yogurt bowl I made

[plushie-adventures]

Birthday boy got his cake!!!

Lovingly made by me and a-yao hehe

[isaaceats]

Forest Floor Oatmeal

Serves 1, scales up to at least 4x nicely

½ cup rolled oats

Water

¼ cup sliced almonds

¼ cup unsweetened coconut flakes

½ teaspoon chia seeds

1 tablespoon unsalted butter

Salt

Dollop of plain yogurt, I like Fage full-fat

In a small pot, cook the oats with water according to the package directions.

Meanwhile, heat a skillet over medium heat until it's warm to the touch. Add the sliced almonds and toast them in the dry pan, stirring the pan occasionally, for 90 seconds.

Add the coconut and chia seeds and continue toasting them, stirring frequently, until they are all toasted and golden brown, 3 to 4 minutes longer.

Once they are toasted, remove from the heat, add the butter and a pinch of salt, and stir the mixture together until the butter is melted and has coated the rest of the ingredients. Set the pan aside.

Pour the oatmeal into your bowl. Scatter the crispy almond/coconut/chia topping across the whole surface of the oatmeal. Add a dollop of cold yogurt to the bowl and eat it immediately, adding more yogurt or salt as you see fit.

I got this from a cookbook I got from the library, think it was from a male food blogger who got big during the pandemic but I don’t remember the name.

[phagodyke]

almost in tears from how good my borek turned out.. every 6 months I make a turkish dish so good I feel like I've earned my heritage back

[leatherbookmark]

A zweihänder. Please.

[tomsflavorfusion]

Pizza Tree Recipe - The GialloZafferano Recipe

Pizza Tree Recipe – The GialloZafferano Recipe The pizza tree is a fun and appetizing idea designed to enrich holiday buffets with taste and imagination, such as the puff pastry tree or the savory Christmas wreath! A’vegetarian idea for your Christmas! A soft leavened dough, borrowed from traditional pizza dough, and a tasty two-flavor filling will conquer all palates. Its nice and convivial…

[bluepoodle7]

#Kelloggs #PostCereal #PostCocoaPebblesCereal #PostCocoaPebblesChocolateCereal #ChocolateFlavoredCereal#PostWaffleCrispCereal#KelloggsHoneyFlavorCornFlakesCereal#AlmondBreezeBananaAlmondMilk#CerealMixReview

I mixed the Post Cocoa Pebbles Chocolate Cereal , Post Waffle Crisp Cereal, and Kellogg's Honey Flavor Corn Flakes Cereal, with the Almond Breeze Banana Almond Milk and it was pretty good.

The dry version of this mixed tasted like it had a light chocolatey, honey and a light maple taste at the end.

This was sweet but not overly sweet to me while also crunchy and light crunchy in texture.

I tried this with the Kroger Simple Truth Chocolate Almondmilk and it was pretty good.

The corn flakes in the cereal mix tasted pretty good but got soggy in the Almond Breeze Banana Almond Milk but the banana flavored almond milk gave this cereal mix a light sweetness while the cereal mix was a little soggy but stayed crunchy.

I don't mind the cereal being a little soggy in texture while the waffle crisp gave the cereal mix a light crunchy texture.

The cereal milk was lightly chocolate, honey and maple tasting that gave this banana almond milk some sweet flavor back that it was that went well with the cereal mix.

This was sweet but not overly sweet to me.

The milk had a light chocolate, honey, light maple sweet taste with a chocolate taste at the end.

This cereal mix did absorb the banana almond milk.

I would eat this again.

I already reviewed all three of these cereals with a almond milk before but not mixed together.

[vangoggles]

partner and i spend way too much on granola bars so im gonna try buying stuff to make treat bars (marshmallows+assorted breakfast cereals) with like dried fruit and nuts and chocolate chips as mixins, to scratch some of those same craving itches

[anarchistbitch]

you ever have a payasam so good it changes ur life