Makan Kaki

I know a twit when I see one, but what the heck is a Twitter?

If you, like me, are not yet infected with this relatively new techno-trend, cause of the biggest outbreak since Facebook and the avian flue, fret not. A little birdie told me that we’re not alone. In fact, as you may have read in Weekend TODAY’s  LIVING section (Nov 21), a surprising number and variety of popular eats have been growing increasingly enamoured with this idiot-proof cyber-bridge to the masses — twitting anything from free sushi to quirky dinning deals, exclusive to their “followers”.

Pray tell, you say, what is this all about and how does one join this church?

Well, for those looking for more insight, there are loads of info you can Google for. But here are a few quick tips I managed to garner via old fashioned email.

Who dat twit?
Twitter is a free online social networking platform that lets you post and receive real-time notifications, and via various mobile devices too – a little like Facebook on-the-go.

Who’s really on it?
Everyone, it seems. Well, except for about two million (give and take) people in North Africa, folks in a small town in North Dakota, the Country Mouse, and another six million or so techno twits like myself spread across the globe. Of course, we should include those who have real friends too.

How do I get infected?
Well, like most STDs (Socially Transmitted Disorders), you’ll need to have an account. Not a reason to Tweet (hell knows a good number of us don’t have many better things to do), but a Twitter account. Go to http://twitter.com and sign up.

To infect others with your random philosophical opinions about your last meal, click to add contacts, or “follow”. Simply do a search of people or organisations (newspapers like Todayonline, local eateries and such), and then click on the icon to start a relationship. You should be able to receive real-time updates immediately (via smart phones or mobiles that come with a customised Twitter application). Now sit back and prepare for a cyberspace version of Hitchcock’s The Birds. Of course, there is the option of locking certain groups of people out, should things get too hairy.

Is there a cure?
Is Megan Fox really a guy? Are we Singaporeans just innately inquisitive and not just kaypoh? Okay, you could try migrating to the Himalayas without a satellite phone.

What’s in it for me?
If you have to ask, then you’re clearly missing the point. That having been said, more and more businesses — restaurants inlcuded — are successfully utilising this platform to engage their target audience, offering consumers exclusive up-to-the-minute offers and timely insights.

Hmm, I wonder where the Naked Chef is itching right now.

[Top Recent F&B Twitter promos]

1. Win a $50 dining voucher by answering a simple question (http://twitter.com/TungLokGroup)

But someone apprently just nabbed the price. Sigh.

2. “Win a pair of tix to Lenka LIVE in Singapore” (http://twitter.com/frolickmylife)

Contest is apparently still on!

3. Beaujolais Noveau Night on Nov 19 from 6.30 pm at Picotin – free flow and french buffet at $55 Nett. (http://twitter.com/PicotinBistro)

Were you there?

It’s been a while. I know. But somewhere between my desperate search for the perfect Hokkaido ramen and the second best sauvignon blanc I’d tasted from Cloudy Bay, life, as they say, has been one big messy buffet (and you know how I feel about all-you-can-eat menus).

I’ll try to keep this sad excuse for an apology letter short. Let’s just say that when served well chilled and then allowed to warm up to perfection in the palms of my hands, the Cloudy Bay sauvignon blanc 2009 was all of the young, spirited and sprightly fairy of young white wines many had promised it would be. But don’t take my word for it. Keep a lookout for insights from winemaker Nick Lane (who graced us with his presence last week to launch the 2009 vintage) himself, in an upcoming issue of Weekend TODAY’s Living, of course.

As for my search for the surprisingly elusive “perfect ramen”, I’m glad to report that the Japanese themselves aren’t too bothered with the fact that my brief search was, alas, in vain. The locals I was told (by a local) don’t take ramen that seriously, anyway – in a good way, that is.

Having said that, I am glad to say that it has not left me too disheartened. I was actually rather pleased that the incident had at least reminded me of one of my favourite albeit clichéd idiom. No need to hold your breath. And no, it’s not the one about how too much sex makes the heart pump stronger.

The old turn of phrase I’m referring to has less to do with acts of instant gratification and more to do with being grateful for every step I take, whatever the culinary odyssey. Like great food and the never ceasing surprises they seem to always deliver, life, as they say, is about the journey and never really just about the destination.

Besides, in about a month or so (I’m guessing), Singaporeans will get to sample one of the most famous bowls of Hokkaido ramen – and ramen chef – to date. And we won’t need to travel more than 30 minutes on the MRT to get there. Keep checking back to find out what and who I’m talking about.

As promised, here is a brief list of insights into the makings of a gourmet salad (or any good leaf dish, for that matter). Whether you’re choosing to open your palate to a more innovative – and perhaps less familiar – medley of salads, or deciding to put your own spin on things, I hope these notes come in handy.

Dress to impress

Vinaigrette should have just enough sour to balance the salty – an elementary blend is made up of one part tart and three parts oil. Nutty oils such as walnut add more depth of flavour. Or you could whiz extra virgin olive oil and lemon juice with a teaspoon or two of toasted pine nuts plus a few basil leaves to make a light lemony pesto.

Season dressings with freshly ground pepper and sea salt to taste and try to avoid using table salt. Vinaigrette should have a light bite and nothing more.

Balance the amount of salt used with other alternatives – anchovies or Japanese miso or soy sauce, to name a few. Or you could add cured ham to your salad.

For a sweetly savoury contrast of flavours, whisk together olive oil, a few dashes of grapeseed oil, lemon juice, a little Dijon and cherry preserve (soft set is best). The fruity sweetness of the preserve complements seafood and poultry really well.

Fruit for thought

The use of ripe fruits, fresh or dried, is a great way of incorporating sweetness. Seedless grapes are a great quick fix, while roasted figs or summer peaches pan-fried in a little butter will elevate any salad from simple to sumptuous. Beetroot and artichoke are also great with a dark fruit preserve salad dressing.

Major supermarkets and in particular specialty stores such as Cold Storage Specialty and FairPrice Finest carry a wide selection of premium jams and preserves.

Easy cheesy

Cheeses (hard or semi-soft) add flavour to your salad. More cheese also means less salt you’d need to use. Freshly shaved parmesan will work in a majority of salads, but smoked cheeses such as the popular Dutch variety are made with fine herbs and lend another savoury dimension. Made with Mexican peppers, it’s subtly spicy.

A little goat cheese (feta) goes a long way. Pair a small serving with boiled or baked kidney beans and some fragrant Mediterranean herbs and finely chopped Kalamata olives (Greek black olives). Great with a small portion of couscous.

Greens and beans

Rocket (arugula) leaves are wonderfully peppery; great on their own or in the company of a few garden greens. Watercress offers a similar flavour profile. And let’s not forget that boiled vegetables like string beans and snow peas work wonderfully in warm salads.

The gourmet factor

If lobster is a little outside you budget, Swedish crayfish or crawfish (now in season) will do splendidly. Ikea has been stocking them by the box for a few years now, but you can also get varieties from other countries (Australia, New Zealand and China, to name a few).

Simply boil them in salted water, a little sugar and a few optional dill crowns and anise. Crayfish works nicely with blood oranges or grapefruit. Cooked crayfish can also be blended with yoghurt and garlic to make a simple cream dressing.

For a spot of luxury in a hurry, pair smoked salmon with avocado, apples or even mangoes.

Last but not least

Remember to season to taste. It’s a common instruction that’s found on almost every recipe but it is one of the most important. One that many a novice cook have at one point or another taken for granted.

Remember that the best tool you’ve got in the kitchen is you tastebuds. Don’t just try new flavours. Experiment with pairing some of your favourite ingredients. And take note of how differents sweets go with different sours and how these affect your chosen savoury.

Melons with Parma ham, for instance, is a match made in heaven. But adding a few dashes of freshly ground black pepper will take this dish to another level. Similarly, you could choose to add rocket salad (sharp and peppery) instead, and throw in a few cubes of watermelon as well.

You might also want to try a lime and miso dressing to go with shredded crab meat, a handful of alfalfa and some cubed green mangoes.

You decide. And if you happen to stumble upon what you thing is the new Caesar, please do share.

Enjoy!

Tags: cooking, food for thought

I love Spain. Can’t say that I speak the language, but I certainly know how to eat and drink Spanish. I mean, they like have THE best cured ham ever. Apologies for sounding a little like a 15-year-old blond cheerleader who had skipped one too many English classes to go shopping. But even if I didn’t know better, I’d love it just as much.

I can’t say that I’ve drunk as much of their wines as I would like to though. My earlier excuse was a dearth of quality labels available here back in the day. Not too long ago, around 15 years at most.

These days, it is mainly because I can’t afford the time and money to indulge in a bottle or two somewhere along the country’s famed Sunshine Coast – south-east of the country, along the Mediterranean coast of Andalusia. From Cabo de Gata, where the Costa Blanca ends, to the most southerly point in Spain at Tarifa, where the Costa de la Luz begins, I think.

Still, I guess you could say that I lost my heart to Barcelona, (Catalunya, north-east of the country). Ironically, while I have since sampled many a great wine from just as many corners of the country (save for places you simply can’t grow good wine grapes), I’ve never really taken the time to get to know the wines of Catalunya.

Hopefully, that is all about to change. Marketed and distributed by Beam Global Asia, wines from Acústic Celler – a traditional winery located in the mountainous region of DO Montsant – has found its way to our sunny shores.

Founded by Proprietor and Winemaker Albert Jane, along with Sommelier Nuria Ruiz. Acústic Celler is home to some of the oldest native varieties of Samso (Carinyena) and Garnatxa (Grenache) vines in the country.

The authentic grape varieties are spread over 35 hectares of land controlled by the cellar, most of which are organic in nature. Coupled with poor stony soil that produces low yields with intense flavours and extreme weather conditions, it forms the ideal base for making these unique wines.

I was further surprised to learn that the winery is making the wines via old winemaking techniques, adopting the manual harvesting of grapes to ensure minimal damage to the sensitive roots of the vines.

In fact, the winery claims that all their wines are aged in an underground cellar containing tanks used for making bulked wines dating back to the 18th century.

Sure, things get old. But apparently, and especially with wine, some of these things also get better.

Composed of 40% Garnatxa and 60% Samso varieties, the resulting blend boasts a rich colour with structure and black fruitiness in the wines.

According to its recent press release, the winery’s Braó label expresses the strength and vitality of the ancient vines in the vineyards.

Produced with Garnatxa and Samso varieties, the blend (which is also made sans artificial filtering and refining processes) is a mix of fruits harvested from three different states of three areas in Montsant. The 45% Garnatxa lend fragrance, fruitiness and complexity, while the 55% of Samso grapes imbues it with the colour, body and ripe berry flavours.

But proof as I like to say is in the drinking. So excuse while I slip into something comfortable, kick back with an old friend, and find out just what this region has to offer.

Watch this space for updates and tasting notes.

Tags: wine appreciation, wines

Here are a few National Day dining deals worth considering. Check out this weekend’s edition of TODAY for more.

Check with the outlets for details and conditions.

Call 6885 3551 for reservations or enquiries.

Offer is valid for the month of August (terms and conditions apply). Call 6432 7482 for details or to make a reservation.

Call 6474 7427 for the complete menu or to make a reservation.

For this year’s NDP, Mr Bean is also sponsored a hand-shaped hand-drum, included in the NDP gift bag. All spectators are encouraged to think green by bringing the item to selected Mr Bean outlets for recycling by August 31.

Check outlets for details.

So if you want to be the first few to check it out, this National Day long weekend is a good time to do just that.

The all day dining menu also features a wide selection of cakes, desserts and homemade ice creams.

Where?

Here: 10 Windstedt Road (not far from Newton Circus), tel: 6738 4788

Tags: dining out, eating out

If you haven’t already tried the mini xiao long tang baos (steamed pork dumplings), well, you should. They’ve been available for quite a few months now, and from what I know, is a growing hit here in Singapore.

To be fair, I’m referring to Din Tai Fung’s Taiwanese version of this hugely popular Chinese staple and not the equally (if not more) popular Shanghainese ones.

If you’re wondering what I mean by mini, well, let’s just say that these are around half the size of its regular dumplings. Almost everything else – safe for the fact that the process seems a little more difficult – is pretty much the same.

Each dumpling is packed with the restaurant’s signature mince pork filling and sealed with an impressive minimum of 18 folds. Given the obvious intricacies invloved with this technique, the mini baos are then placed top down in the steamer to prevent leakage.

Despite its bite-sized stature, each dumpling actually packs a surprisingly flavourful punch. I’m guessing that its probably owing to the fact that a nice amount of fat (which almost always equals flavour) is afforded.

To achieve this without risking a cloying and unbalanced product, I’ve learned that, like its regular xiao long tang baos, a calculated amount of frozen jellies of fat are used in the filling. Packed into delicate hand-pressed dough pouches (to weigh exactly 11g each!), tiny bursts of flavours are quickly unleashed during the quick (2-min or less, depending on the temperature of the high pressure steamer) cooking process.

Now, I can’t say that the restaurant’s version boasts the best (and most delicate) skin – a heavily contested aspect of a great xiao long tang bao – but it’s still good when served and enjoyed immediately.

At the moment, Din Tai Fung’s mini xiao long tang baos in Singapore are only available at its Paragon outlet, and at fixed times of the day (3 to 5pm on weekdays and 10am to noon on weekends). So best to make a reservation.

Where exactly?
B1-03, Paragon Extension, Paragon Shopping Centre (290 Orchard Road, tel: 6836 8336).

Go early and catch the chefs at work. Can’t wait? Then check out this edited-for-quick-viewing video that I shot recently (thanks, Hedirman for the quick edit).

PS. Ever wondered how these few chefs manage hundreds of regular size xiao long tang baos per sitting? Check out the last 30 seconds of the video.

They make it look so easy, don’t they?

Tags: cooking videos, mini xiao long bao

To those still slightly taken aback by the title of this blog (and those who have arrived via this weekend’s Makan feature about our nation’s aptitude in embracing good food), yes, the following is for a soup-based Filipino dish that features the ever-popular Chinese waxed sausages as a key ingredient.

As odd as this may be for many Chinese, I swear, it’s absolutely delish. Don’t believe me? Give the recipe a go. I’ve simplified it a little, so novice cooks have no excuse.

Having said that, the following takes nothing away from the flavourful qualities of this unique pairing of flavours.

For generations, this more-ish sweet and savoury dish has been a common feature at my family’s dinner table. Needless to say, it is still a hot favourite.

Enjoy!

Nilagang baboy with Chinese waxed sausages

Serves 4

Ingredients

450g soft bone pork

3-4 lap cheong

4 medium carrots, peeled and sliced into wedges

3 medium potatoes, peeled and quartered

2 cups Chinese cabbage, washed and torn

1/4 cup garden peas (fresh or frozen)

1 cup chicken stalk (unsalted)

4 cups water

Salt and ground white pepper to taste

Spring onions to finish

Method

1. First peel the thin film that wraps the lap cheong, then sliced them medium-thick (around an inch and a half long). Set aside.
2. Bring the 4 cups of water to a boil and add pork pieces. Bring to a simmer and cook for about 15 minutes.
3. Add lap cheong and continue to cook for another 10-15 minutes.
4. Next, add the carrots followed by the potatoes after carrots have been cooking for about 5 minutes. Continue to cook until potatoes are just cooked (this should ensure that the carrots end up nice and soft while the potatoes are cooked through but not mushy).
5. To finish, add stock, cabbage, peas, salt and pepper to taste, and simmer for another 10 minutes. If you would like more soup, or if the liquid is reduced too much, just add water (a cup at a time) and season accordingly.
6. Add a few sprigs of spring onions, cover, remove from heat and let stand for about 10 minutes before serving.
7. Serve with steamed white rice (long or short) and good, MSG-free sambal belacan.

What do you look for in a good wine list? A prized selection of nectars of the Gods? Or perhaps a brief catalog of familiar brands and varietals, nothing too elaborate or exotic?

Are you the sort to seize the day and try a rare vintage from a just as inconspicuous winemaker? Or are you the type that will stick to whatever you can afford? 

If, however, having wine with your dinner is still a relatively new practice for you, then here are few notes from a recent tête-à-tête with Alex Yong, sales and marketing director at Beam Global Asia (a wine distributor), which you might find helpful. 

For more insights, complimentary views and recommendations, check out tomorrow’s Makan feature in TODAY’s Weekend edition (11-12 July).

Are the obviously cheaper selections found in the “house wine” section of a restaurant’s wine list poorer quality white wines?

In general, an F&B outlet would usually select an entry level wine as a house pour, and that would probably mean a cheaper range of a selected brand, but reasonably drinkable ones. There are, however, outlets, which are able to sell a lot of wines, that offer two tiers of house wine – House Pour and Premium Pour. In this instance the outlet is offering another wine “by-the-glass” of a more superior quality but at a slightly higher price. 

Are they almost always young, New World, “drink now” wines?

They are usually New World wines because the style of wines from this part of the world is more fruit-driven and forward, and more ready to drink at a younger vintage. Otherwise, in specifically Italian and French restaurants, for example, they would obviously prefer to serve wines form the particular country. 

Is the vintage important where house pours are concerned?

Vintage is one of the key criteria for a good wine listing selection. In this instance, as with a house pour white wine, the wine has to be fresh, a young vintage not more than 12 months from the day of bottling.  

And what are some varietals that will most likely NOT be included in this section?

There are a numerous native varietals, which may not be so commonly found in a wine list, such as Melon de Bourgogne and Cortese di Gavi.

If a diner was going to order wine from only the house white wine list, what are some of the better French, Italian and Spanish varietals that work well with a broad assortment of dishes, seeing how it will be both paired with his dinner and enjoyed as either a pre- or post-dinner tipple?

International varietals such as French dry chardonnays (e.g. a Chablis or Pouilly Fuisse), or Spanish Macabeu, or white Garnachas are reasonably good whites to pair with numerous dishes.

Three important tips on selecting a good glass of “house white wine” for a novice drinker. 

1) Young vintage – 2009 or 2008 for this season 

2) Brand perspective – usually on well-known commercial brands (eg. Wolf Blass)

3) Basic pairing knowledge –  a Sauvignon Blanc (e.g. Oyster Bay), for example, is a good aperitif before the main course. 

Tags: dining out, wine

Was I being an overly sensitive customer?

I mean, was it too much to ask that the waitress acted and sounded like she actually meant it when she replied, “Sure, take your time and think about what you want to order”?

I did ask nicely if I could have five minutes to consider my options.

Honestly, I felt that it would have been better than the alternative – which would have been be me pretending to scour the 16-page menu for my favourite dishes, when all I wanted to do was decide if I was going to splurge or merge with an innate yearning to scrimp and save, and just go with the set lunch.

And was it overly presumptuous of me to assume that I had the right to change my mind about my choice of dessert three times in the span of five minutes?

I was, after all, asked to make a decision on what I would like to have at the end of my meal, before it had even started.

These may all sound like rhetorical questions, and good on you if they do sound that way to you. It also reaffirms the points that I’m about to make.

What are they? Check out this weekend’s Makan feature (June 13-14) to find out.

In the meantime, and especially if you’ve made plans to dine out this weekend, remember this: Good service is as much a privilege as the fine foods you’re about to enjoy. So remember to say “thank you”.

Tags: dining out

Food, it is often said, is one of the most intimate experiences we can have. A languid lunch, a salacious supper, a traditional feast or a quick bite between meetings … threads of the same fabric. Likewise, we’re all creatures of the same race … the human race. And by nature, we are all social creatures.

This is why a meal always taste better when shared. Better yet, shared in good company. Even better, had as a family – nourishing us in more ways than one.

This weekend marks the start of a month-long celebration (here in Singapore) of the family. But the first thing that came to my mind upon learning of this was a nagging awareness of the fact that fewer families are finding the time to share a meal.

Sure, we’ve got “good” reasons. If the long working hours aren’t bad enough, kids these days are also spending eight, sometimes 10 hours at school – at after-school enrichment classes, and CCAs.

They come home just before dinnertime, take a quick shower, rush through dinner (and an episode of the New X-Men if mum permits), and then it’s straight to hitting the books.

If they’re lucky, daddy makes it back just in time to tuck them into bed. If he’s lucky, mummy waits to have a late dinner with him.

Hardly the model family life, wouldn’t you say? Even the families on Wisteria Lane find time – between extra marital affairs and a murder mystery every now and then – to have dinner as a family.

It has nothing to do with tradition. Evolution is the only true tradition.

It is about protecting the one thing that doesn’t change for us: Our intrinsic propensity (or even a need) for growth, as both an individual and a member of civilisation, with our success reflected in the way we treat the ones we love the most.

Sure, there is also the possibility of growing apart, but where is the point in that.

Tags: Sharing a meal