Hungry, Drenched, and Sizzlin’ Good: Our Lakeside Cafe Adventure
Torrential downpour led to the discovery of Lakeside Cafe in New Panvel.
It was a torrential downpour, hunger gnawing at your insides, and you’re soaked to the bone. What do you do? Well, we did what any sensible (and slightly desperate) food lovers would do—we dashed to the Lakeside Cafe in New Panvel (it was also nearby). And let me tell you, it was an adventure worth getting drenched for!
Our Experience
Closed seating for large groups.
The Lakeside Cafe is a…
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me giving cooking advice: always go by the recipe the first time you make something so you have a control. you can always change things next time but it’s important to have a baseline.
me trying a new recipe: so I’m actually gonna put four five cloves of garlic, add a serrano pepper (they don’t even call for anything Spicy?????), and I’ve got this shallot that’ll go bad soon so I’ll throw that in too, plus there’s those scapes from last weekend I should try to use up,
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Garlic Beefsteak with Mushrooms and Béchamel Sauce
Ingredients:
Steak:
2 beef steaks (such as ribeye or sirloin), about 1-inch thick
2 tablespoons olive oil
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
Fresh rosemary sprigs (for garnish)
Mushrooms:
1 cup mushrooms, sliced (such as cremini or button)
1 tablespoon butter
1 clove garlic, minced
Salt to taste
Béchamel Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and white pepper to taste
A pinch of nutmeg (optional)
Instructions:
Prepare the Steak:
Season the steaks generously with salt and black pepper.
In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.
Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.
Remove steaks from the skillet and let them rest.
Cook the Mushrooms:
In the same skillet, melt butter over medium heat.
Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.
Season with salt to taste. Remove from heat and set aside.
Make the Béchamel Sauce:
In a saucepan, melt 2 tablespoons of butter over medium heat.
Whisk in the flour and cook for about 2 minutes without letting it brown.
Gradually add the milk, whisking constantly to prevent any lumps from forming.
Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.
Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.
Assemble the Dish:
Place the rested steaks on a warm plate.
Top the steaks with the sautéed mushrooms.
Pour the warm béchamel sauce over the steaks and mushrooms.
Garnish with fresh rosemary sprigs.
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Hopped onto the free shuttle bus to Sembawang Shopping Centre for some grocery shopping and dinner. Checked with mum if she would like to have pasta today and proceeded to Saizeriya (サイゼリヤ) at the basement floor. It is an Italian casual dining restaurant from Japan with wallet friendly prices. They have a new seasonal menu with four new dishes so I chose one from there in addition to two pastas.
Ordered the Black Pepper Chicken Spaghetti (S$5.90) for mum since that is the one she always had and she is not keen to try the other pastas. Hers came with black pepper sauce with grilled cubes of chicken.
I went for the Black Truffle & Mushroom Spaghetti (S$7.90) with truffle cream sauce and plenty of earthy mushrooms. For sharing, this Creamy Mala Chicken (S$7.50) with a grilled boneless chicken steak, potato wedges, corn kernels in a rich and spicy mala sauce. To be honest, there isn’t much of the white sauce and the mala paste is not as spicy as you think it is.
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Basil and Garlic Cream
This fragrant and herb-y Basil and Garlic Cream makes an excellent sauce for pasta, cooked al dente, just drained and folded into it, for a lunch that literally tastes like Spring. It can also be the base of salads or gratins, depending on the season's changing weather!
Ingredients (makes about 1/3 cup):
a small garlic clove
a dozen large leaves Garden Basil
a pinch of salt and freshly cracked black pepper
1/2 tablespoon olive oil
1/3 cup crème fraîche or sour cream
Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.
Tear Basil leaves into the mortar, and thoroughly grind them with the garlic into a paste. Season with salt and black pepper.
Gradually stir in olive oil, until mixture emulsifies. Then, stir in crème fraîche until well-blended.
Fold Basil and Garlic Cream into al dente pasta, or use as a base for a salad dressing or in gratins, loaves or quiches...
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