Friday, October 21, 2016

Recipe: Egg Benedict + Literally Pay Lesser with Paylesser!

What's up my beautiful readers, because today, you are in for a treat. Ever thought of making cafe-grade brunch but you're not confident of your cooking skills? Or perhaps you are afraid to mess up your kitchen? I feel you, because that's what I used to be like this. Cooking is supposed to be fun, delicious, and seeing the smiles (hopefully) of people eating your creations is just worth it.

Okay, I am saving my saliva, or rather my finger strength for something else (if you know what I mean - to make more food la. Don't think dirty hor). Presenting to you limbeh's version of Egg Benedict, completed by toasted English bread, fresh Arugula salad, crispy prosciutto ham, and a beautifully poached egg slathered with homemade hollandaise sauce. Sounds complicated? (Actually it's just putting stuff together. lololol)

Friday, October 14, 2016

Recipe: Blueberry Pies

Recently I am fascinated by the flexibility of puff pastries. This store-bought ingredient is so bloody versatile that you can turn it into anything that you want, chicken pot pies, (fake) croissants, pies, strudels, or delicate, bite-size pastries. They consists of many folded layers which is filled with butter goodness. The result? Flaky, light, pastry. The best thing? Fuss-free. Here's a recipe that you can easily whipped up in 30 minutes. 

Like strawberries? Substitute the blueberries with sliced strawberries. Like apples? Chop some up and throw it inside the pies as filling, you will have your very own home-made apple pie in a moment.

Friday, September 30, 2016

Recipe: Chicken Parmesan Pasta

Pasta. One dish, many variations. The best thing? You throw in whatever ingredients you like, paired it up with your favourite pasta, and BOOM, dinner ready in less than 30 minutes. Well, on the other hand, you are able to use whatever left in your fridge to whip up a simple lunch. In my case, I had a ton of chicken thighs and blocks of Parmesan lying in my fridge. So,

I have a Parmesan. I have a chicken thigh. UHHH. Chicken Parmesan.

Friday, September 9, 2016

The Replacement - Lodge & Kitchen, Johor Bahru

Cafe-hopping in Singapore might burn a hole in your wallet, but at Johor Bahru, you get to leverage on the currency, and yes, that means you get to eat great food at 1/3 the price. On our recent trip, we had plans to visit Coffee Valley, but was disappointed that it was in the process of moving to Sutera Mall (update: they are opened now at Sutera Mall!). We decided to explore around the corner and found another gem - The Replacement instead (how apt, because it actually replaces one of our cafe-hopping location).

This dainty, modern cafe sits at a prominent spot in Jalan Dhoby (aka Jalan Cafe or Jalan Hipsters, just kidding) and features an exterior of clean white walls - now this is worth mentioning because buildings are generally old and torn down around the area. To start off, The Replacement is seriously, and I'm saying it with a serious face, seriously insta-worthy. OMG, damn it, just look at this.

Friday, August 19, 2016

Recipe: Linguine alle Vongole

The Linguine alle Vongole (means linguine and clams in Italian) is no doubt my all-time favourite pasta dish. No cream, no cheese, no tomato sauce, which makes it a pretty healthy alternative if you need your pasta fix. Do not belittle the vongole though, it's light, yet at the same time, packed with flavours from the chopped garlic, parsley, the sweet brine of the clams and the aroma of white wine. To be honest, this dish is not that difficult to make, but still scores high on the impressiveness level. 

Friday, August 12, 2016

Bourbon Baby Back Ribs Promo at Morganfield's + GIVEAWAY

Happy Belated National Day from Morganfield's, the land of quality BBQ pork ribs. Although it was about four years since I first tried their signature Sticky Bones at their first branch (The Star Vista), I still remembered the taste. Back then, I wrote: "And the most brainless thing to do in Morganfield's is not to order their Sticky Bones." And yes, I am saying this again because these signature prime spareribs have a sweet and tangy barbeque taste infused in their soft, succulent meat which were slow cooked over hickory wood with a hint of cider. Oh damn, and yes, it is as yummy as it sounds (and definitely comparable to Tony Roma's).