Simple Creamy Southern Mayonnaise Coleslaw

I did up this simple coleslaw to go with the pulled pork sandwiches I had.. This is easy to whip up and tasty to boot! I adapted the recipe from Amazingribs.com.

It'll take about 15 - 30 minutes to prepare this dish, depending on how you slice the veggies. 

I'd rate it a difficulty level 1 out of 5. 

Braised Pork Belly with eggs and tau kwa (Overnight Thermal Cooker Recipe)

I've been cooking a fair bit of late.. just before bed time. I cook and have the food cook overnight in my Thermos Thermal Cooker and re-heat it in the morning to take them to work. This way, the hubby can also have his meal just before his work. 

This recipe was inspired by Chris of Budget Pantry's recipe. I tweaked it to suit us. The beauty of this recipe is the melt-in-the-mouth fatty pork belly. Coupled with rice, it's a delight to have! I'd rate this a difficulty level 2 out of 5. It can be an overnight recipe or one that's ready in 3 hours. 

Triple Three - New Scandinavian Flavours

Triple Three is running a new promotion, New Scandinavian Flavours for a limited period in March starting this Thursday (24 March 2016) to the 3rd of April (Sunday)! Hubby and I had the privilege to try out some of the dishes.. 

We started the night with a beautiful drink.. it was awesome given that I had attended a course the entire day.. and a good meal really wrapped the night well. 

Good food always make me happy! 

We started with Herring on Rye Bread. 

We couldn't help but visit the regular buffet too XD 

The desserts are always so pretty!

It was also Tsukiji night so we had really good sashimi! 

And oysters.. I miss these so dearly! 

Not forgetting Uni (: 

Back to the dinner.. we were introduced to the charming chef, Markus Dybwad who made it all possible, bringing his Norwegian heritage into food that is shared during this season. It helps that he's really charming too XD 

He took a seat during dinner and taught us how to put together a good Prawn, Mayonnaise and Dill and bread, the way he'd do so back home. He was really charismatic and made us feel right at home! 

After his demo, we got our hands dirty (in a good way!) and made our own sandwich too! 

Squeezing the mayo out of the tube felt like squeezing toothpaste! XD 

I had a generous amount of ingredients on my sandwich! There was plenty of roe on each prawn as I deshelled them so I piled them onto the sandwich! 

It was absolutely DELICIOUS! 

We also had Smoked Mackerel with sour cream and cucumbers. It tasted a little like smoked duck! 

We then had Salmon with vanilla mash, capers and brown butter. The VANILLA MASH WAS LIKE THE BEST MASH EVER. I never knew that mashed potato could be sweet and this good. I'm so adding this to my menu soon! 

Then as always, we sidetrack... and went to get our favourite risottos from the buffet line! XD The squid ink risotto...

And my favourite lobster bisque risotto. 

The Smoked Haddock with leek and cauliflower wasn't to my liking though.. I didn't fancy the sauce nor the fish.. but the other dishes were good! 

The Crispy Pork with parsley sauce was crunchy and flavourful! How can I resist crunchy pork bellies?

Dessert was Cloudberries with cream and brown cheese... 

And a bonus lava cake! 

The one I had was a little firmer than I'd like it to be but it tasted good.. especially with the lingonberries! Do check out Triple Three and the New Scandinavian Flavours promotion! The promotion is in addition to their regular buffer selection! 

Promotion Date

Thursday, 24 March to Sunday, 3 April 2016

Price

Adult – $118++ Child: $48++ (6 – 12 years)

Availability

Daily Dinner: 6.30pm to 10pm

Sunday Lunch: 12pm to 2.30pm

For reservations and enquiries, call 6831 6288 or by email: dine.orchard@meritushotels.com

Promotions

 UOB credit/debit cardholders entitled to 50% off for every second diner 

(maximum 8 persons per card) during dinner and Sunday lunch

 DBS credit/debit cardholders entitled to 50% off for every second diner 

(maximum 8 persons per card) only during Sunday lunch

# Hubby and I were invited for the media tasting. Opinions are purely ours. 

Chicken in milk (oven-baked)

Taking inspiration from Jamie Oliver's Chicken in milk, I did up a version of mine (: After all, it's a Sunday night.. the term has been tough.. and I'm already on vacation mode.. ready to visit Bangkok on Tuesday! 

This chicken was pretty easy to prepare.. and the oven did most of the work. If you have an iron cast pan/pot, please use that. I don't have one (yet!) so I did my cooking on the stove and used a baking dish for the oven part.. 

The chicken from this recipe is soft and succulent.. but the skin is crispy and flavourful. I wish I could have tons of the chicken skin! The milk (in particular, the Omega Plus Lo-Fat Hi-Cal Milk) made the chicken tender and the meat fell right off the bone. If you prefer a milkier taste, I'd recommend the Magnolia Fresh Milk.. 

I always believe using fresh milk in my bakes and Magnolia is my preferred choice. I prefer fresh milk over the non-refrigerated carton ones.. 

Anyway, this recipe is simple.. and I'd rate it a difficulty level 2 out of 5. It also takes about 1h 45 mins to prepare and cook.

Cheesecake Chocolate Bundt with Fudge Frosting

Just look at this. Are you salivating like I am?

After the lovely Easy Chocolate Bundt, I was itching to bake another one of this lovely cake! Inspired by Handle The Heat, I did up this Cheesecake Chocolate Bundt with fudge.. after all, what's there not to like when it comes to chocolate, cheesecake and fudge?

After all, school has been really busy with teachers wrapping up the term with CAs, markings and what-nots. It's probably one of the busiest weeks of the term. Indeed, term 1 has just passed us by. It also marks the first term I've successfully taught a P1 class. As much as I'm Early Childhood trained, I did not fancy teaching P1s. I felt that they were way too baby and I wasn't prepared for that.

Well, a term has passed and even though some kids are still adjusting, I'm proud to say that teaching P1s isn't that bad after all. Yes, they zap my energy. Yes, they require lots of patience. I'm just glad, and thankful that they've grown. Many of them have improved so much and grown so much since Day 1. This Wednesday, it's their big day.

The kiddos' parents will be visiting our classroom, watching them perform and meet the 'chee-chers'.. I'm pretty excited to lead them in their dance.. For someone who can't dance, I think I did a pretty good job with my kiddos. I shall venture yet another cake on Wednesday if time permits!

Anyway, this cake takes about 1.5 hours to complete and I'd rate it a difficulty level 3 out of 5. 

Easy Chocolate Bundt

Like a sun, this cake brightens up one's day! It's an Easy Chocolate Bundt that uses only a pan/pot and a mixing bowl.. It was pretty easy to put together and a delight to have! The recipe takes about 1.5 hours in all and I'd rate it a difficulty level 2 of 5. 

Millefeuille Nabe (Pork Belly Cabbage Pot)

Ever since seeing this recipe on Just One Cookbook, I've been itching to try this recipe! I've wanted to cook it with fresh pork slices but it's really tough getting them in Singapore. I was told that Meidi-ya sells it.. but I don't visit that supermarket that often.. 

Since I had Sunday free, I decided to cook this for the hubby and I. After all, it's something simple and quick after I spend several hours cleaning the kitchen and baking this Tri-coloured Kueh Lapis Legit. I made several modifications to this recipe.. but it still tastes really good. I've even done up a video on the layering! 

Layering the pork belly for the Mieu-feuille Nabe last night! (:

Posted by Cynthia Lim on Monday, 22 February 2016

The recipe takes only 30 minutes to put together and cook.. and it goes really well with rice. I'd rate it a difficulty level 3 out of 5. 

Tri-coloured Kueh Lapis Legit (Chocolate, Pandan and Original)

I was inspired by Mimi Bakery House's tri-coloured kek lapis and I decided to bake some too.. I adapted her recipe and made some tweaks to my liking. Somehow, I prefer her lapis XD probably cos mine has small holes/gaps between the layers despite the compacting.. Her layers were also thicker. I decided to use a larger tin and also increased the recipe.. but I should have used a slightly smaller tin. I would do so the next time I bake this (which should be soon!)

I'm weird in a way. Baking is therapeutic for me. Many dislike baking cos of the washing, the concentration level needed etc.. I like baking to unwind. This is especially so for kueh lapis legits.. I actually like the repeated baking.. It's probably a good breakaway from the rush I face every day. 

I barely have enough time to sleep.. let alone bake. Though baking takes stress away... I can barely find energy to do so of late. In fact, I did think of retiring this blog. To stop blogging altogether. BUT... this blog is too dear to me.. at least for now. 

Anyway, this recipe yields a 9 - 9.5inch square cake and takes about 2 - 3 hours in all to complete. I'd rate it a difficulty level 4 out of 5.