My friend Angie recommended me to this Torched Salmon Belly Mentai Yaki. It is one of the best introduction to be back into the Singapore's food scene. I like Japanese cuisine for a few reasons. At first I didn't even noticed this question until my purchase of 3 Bento Box sets for my family during our move back to Singapore two months ago. My husband asked me why I like the Japanese food? I said after much thoughts that I think visually I think the Japanese are the best people in the world to package their products and services.

I personally also made experiments with regards to user experiences on the healthy portion of food consumed when it is prepared well, versus the portion and enjoyment for same food prepared and served in different manner.

I did this out of personal curiosity, however, a little bit on reasons that I am a UX designer.

 Torched salmon sushi -Salmon Belly Mentai Yaki

In Tallinn Estonia, I have made Cinnamon Rolls but this is the first time to make them in Singapore. The best part about making my own Cinnamon Rolls is that I can control the amount of sugar added. I prefer not-too-sweet Cinnamon Rolls if I can have it my way. I like this recipe as it is really soft and fluffy in the inside as I am using Bread flour. I am absolutely happy with the results:

INGREDIENTS:

Dough:

• 4 cups of bread flour
• 1/2 cup granulated sugar
• 3/4 tsp fine sea salt
• 1/3 cup butter
• 1 cup lukewarm milk
• 7g instant yeast
• 3 eggs

Filling:

• 1 cup sugar
• 17g cinnamon powder
• 1/3 cup butter

Glaze:

• 3/4 cups powdered sugar
• 3 Tbsp milk

INSTRUCTIONS:

Method:

1. In a large mixer bowl, whisk together bread flour, granulated sugar, and fine sea salt.
2. Add in softened unsalted butter. Blend in using a spatula
3. In a separate container, whisk together lukewarm milk and instant yeast.
4. Add in yeast mixture, eggs, mix for 3 minutes.
5. On a lightly floured work surface and knead for 1 minute. Plop into a greased bowl and cover with plastic wrap, let rise for 1.5 hour.
6. Once dough is ready, mix together sugar and cinnamon.
7. Place dough out onto a lightly floured surface flattening it into a large rectangle.
8. Spread softened unsalted butter across the whole rectangle then sprinkle the cinnamon sugar evenly across the whole dough.
9. Tightly roll from the bottom all the way to the top. Slice into 2” thick segments
10. Grease a baking dish or round pan, line the bottom of the pan the rolls and cover with a damp cloth. Let rise at room temperature for 45 minutes.
11. Bake in a 190 Degree Celsius preheated oven for 20 minutes. Let cool in the container for 15 minutes.
12. For the filling, powdered sugar and milk blend with a mini whisk until smooth.
13. Drizzle the glaze on top of the cinnamon rolls and serve.

Chocolate and vinal marble cupcakes are delicious, moist, and fluffy. Topped with homemade chocolate buttercream, these cupcakes have beautiful vanilla and chocolate swirls that are visually appealing.

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Yield: 12 cupcakes

Ingredients

For the cupcake:

1 cup Self Raising Flour

¼ cup cocoa powder

¾ cup sugar

¾ cup unsalted butter, softened

3 eggs, at room temperature

3 tbsp full-fat milk

½ tsp vanilla extract

For the frosting:

2/3 cup Unsalted Butter, softened

½ cup Cocoa Powder

2 cups Icing Sugar

2 tbsp Boiling Water

For toppings:

Chocolate chips

Sprinkles

Preparation

For the cupcake:

1.       In an electric mixer bowl, add softened butter and sugar. Start whisking at medium speed for about 2 minutes or until the two ingredients are combined, and you get a soft mixture.

2.       Add eggs, one at a time, and continue to whisk at medium-low speed.

3.       Now slowly add swift self-rising flour and continue to whisk until you get a smooth batter. Make sure you don’t over whisk the batter.

4.       Divide the batter into two equal parts.

5.       Add vanilla extract in one part and gently fold. Set aside.

6.       Add cocoa powder and full-fat milk to the other part and gently fold using a spatula. You can also use the electric mixer to beat the chocolate batter. If the batter seems a little thick, you can add some more milk. However, keep an eye so that it doesn’t get runny.

7.       Prepare the muffin tray by placing cupcake cases in them.

8.       Start scooping about a tablespoon of the vanilla batter and pour it into each cupcake case.

9.       Then pour a tablespoon of the chocolate batter, followed by the vanilla batter, until the cupcake cases are filled two-third with the batter.

10.   Place the muffin tray in a preheated oven at 350-degree F for 20 minutes. Once the time is up, insert a toothpick to check the doneness. If it comes out clean, the cupcakes are ready. If it is wet, give three more minutes in the oven.

11.   Once done, take the muffin tray out of the oven and let the cupcakes cool down on a cooling rack.

For the frosting:

12.   Meanwhile, in an electric mixer bowl, add butter and beat until it is smooth.

13.   Add about half of the icing sugar and continue to beat at medium speed. Once it incorporates well, add the remaining icing sugar and beat.

14.   Add cocoa powder and continue to beat for 3 minutes until the mixture is fluffy and light.

15.   Fill the piping bag with the chocolate buttercream and place it in the refrigerator until the cupcakes are cool.

For toppings:

16.   Using a star tip, pipe the chocolate buttercream on each of the cupcakes. Decorate with white or milk chocolate chips and sprinkles. You can also drizzle chocolate syrup on top.

17.   Enjoy!

You can pack these homemade marble cupcakes in bakery boxes uk, kraft cupcake boxes, kraft cake boxes or corrugated cake boxes. These are made with sustainable material which is recyclable. Then finish off by adding handmade with love stickers tag with notes, and turn these cupcakes into amazing little creations from the outside in. This is great for events or parties or small cake businesses who want to add that personal touch to their cakes, cupcakes, muffins, brownies, cookies and many other baked products.

Ginseng can help prevent colds and lessen the severity of heart disease symptoms. Ginseng may also be effective in increasing alertness, decreasing stress, and improving endurance.

This is the Ginseng Chicken Broth or Ginseng Chicken Soup (Samgyetang: 삼계탕)

from the Korean restaurant called Wonderful Bap Sang - 원더풀밥상 located at SUNTEC CITY TOWER 3 East Wing #02-609,610. I went with my old buddy pal Ruyi. I have long known Ruyi since we were six years old! Yes, SUPER old friend of more than 4 decades. This is my second Korean restaurant experience, usually I wouldn't go for Korean cuisine if there are options of Japanese, Thai or Indonesian cuisines. Basically, Bap Sang or Bapsang means a table setting for meals. The word is made up of two smaller words: bap (cooked rice or meal) and sang (table)

Credit: Rebecca Phang,  Instagram: @bekibakes 

Ingredients:

Crust (The below is the crust ingredients for 1 shortcrust pastry. Just double the amount if you want to make two.)

90g softened unsalted butter (room temperature)

1 teaspoon sugar

Large pinch of salt

180g plain flour (sifted)

2 large egg yolks

2-4 tablespoons cold water




Filling

150ml heavy cream

80g bacon lardons

3 eggs plus 2 egg yolks

salt and pepper to taste


Mould size: 24cm



Method:

1.Cream butter, sugar and salt until just combined. Add in flour, egg yolks and ice-cold water and combine together. I use a stand mixer here, lowest speed. You can definitely do this with just hands or hand mixer. Do not knead the dough, the goal is to mix all the ingredients well and evenly. It'll be in sandy texture at first, and at this point, just combine it with your hands into a ball, wrap with cling film. Store it in the refrigerator, best overnight, but if you are in a rush, 1 hour minimum, to let the dough relax.

2. Brown bacon lardons in a pan, no oil, no butter needed, till golden brown colour. Set aside.

3. In a big bowl, mixed in eggs, 2 egg yolks and mixed in cream till well combined. Add in salt and pepper to taste. Set aside.

4. Take the dough out from the fridge, let it rest for about 15 mins to let it soften, but not too soft, so it's easy to work with.

5. Dust your work surface with some flour (not too much) to prevent the dough from sticking. Take your rolling pin, roll the dough out to a size slightly bigger than your pie mould. Try to work fast, as this is short crust pastry dough hence it breaks easier. If it breaks, just pop the dough into the fridge to let it chill for 5 to 10 minutes, then continue working on it.

6. Move the dough into your pie mould, use your fingers to carefully draws it to the side.

7. Egg wash the pie crust with a pastry brush, this is needed to prevent the quiche crust from being soggy. Once it's done, put it back to the fridge to chill for 10 - 15 minutes.

8. Pre-heat the oven at 180c.

9. Take the ready dough out, place bacon lardon evenly on the crust, and finally pour in the egg mixture (I recommended to use a ladle, much safer). Bake in the oven, middle rack, for 40 mins at 180c.




This quiche recipe is very versatile, if you prefer a meat-less version, you can use the ingredients below as fillings:


1. 150g spinach

2. 1 chopped onion

3. 2 cloves of garlics

4. 4 mushrooms (sliced)

5. some cherry tomatoes (sliced into half)

Method:

1. Heat the pan, add in onion and garlic, cook till golden brown, low heat.

2. Add in spinach and mushrooms, cook till slightly soft.

3. Place the cooked ingredients on the crust, place the cherry tomatoes on top of all fillings. Fill in egg mixture. Bake in the oven, middle rack, for 40 mins at 180c.

IDF is the leading source of scientific and technical expertise for all stakeholders of the dairy chain. Since 1903, IDF's network of dairy experts has provided a mechanism for the dairy sector to reach global consensus on how to help feed the world with safe and sustainable dairy products.

This is an interesting podcast on what do extreme weather, changes in temperature and sea levels have to do with our vegetables, eggs, chicken and fish? In this episode, food security expert Dr Paul Teng talks to Jaime Ho about how Singapore which imports 90 per cent of its food, tackles food insecurity, the emerging alternative meat industry and the role individuals can play:

Food waste

Over eating

Choosing Vegetarian Food

https://www.melisten.sg/podcast/playlist/CNA-Current-Affairs-Podcasts-10716182/How-climate-change-is-messing-with-your-food---EP-18-13814758