I like New Ubin Seafood

This place was a good recommendation by my old buddy, we took a cab to Sin Ming Industrial area and among the many car workshops there stood this eating paradise.This is sinful butgorgeousit's fried fish roe with petai, the sambal gravy was excellent. Though it's sinful butirresistible.Ubin brinjal delight was a good experience it was sweet and the bite wascrunchy, Jo loves it so much.Classic chili crabs - fresh and succulent. The gravy eaten with dried muntou was good.German Knuckle with very crispy skin and juicy meat.Fried Baby Shrimps - so crispy and tasty, this went very well with our drinks.Sambal belacan was prefect there is absolutely no complaint about this marvel. I enjoyed the crispy shrimp with this dip...so yummy leh.Lilian enjoyed the food too and I hope she will be able take me to good places like Ubin in the near future.My lovely wife and my niece.My good old buddy from Kulim, Eu Jin have been in Singapore for donkey's years and I was very happy to see him again. Thanks for bringing us to New Ubin, the food was fantastic.

New Ubin Seafood

Block 27, Sin Ming

#01-174 Sin Ming Industrial Estate Sector A

Singapore

(+65) 6466 9558

GPS :1! .356143, 103.839649

A beautiful day at Sunday Suppers

Sunday Suppers, June 24 2012

We had over twenty guests to please.

Faces and personalities that had never met but yet had decided to come and share this special afternoon and evening, cooking and eating together with us. Sunday Suppers was just the way I had imagined it: classy, friendly, and warm.

It happened a little over a month ago in Brooklyn, in Karens beautiful loft.

I had decided to create a menu to follow the mood of a delightful summer evening in the citywe could not have been luckier with the weatherusing seasonal ingredients like peas and strawberries. I wanted a menu filled with color and flavors one that would leave everyone feeling light and inspired.

Being busy means that I was not able to take many pictures of attendees or the foods. I am thankful for Karens posts with her lovely and delicious pictures. Do not miss them.

The menu and recipes (click on highlighted text):

Appetizer: Verrines of Fresh Crab, Apple, and Avocado with Lime and Ginger.

Main course: Pea Risotto with Grilled Prosciutto, and Basil Oil

Dessert: Strawberry Blanc Manger en Verrines with its Strawberry Salad & Brown Butter Pistachio Financ! ier (a recipe borrowed from my cookbook, La Tartine Gourmande: Recipes for an Inspired Life

With images of the beautiful table Karen prepared.

Verrines of Fresh Crab, Apple, and Avocado with Lime and Ginger

Strawberry Blanc Manger en Verrines with its Strawberry Salad

Thank you everyone of you who came. I was honored to meet each one of you. And thank you Karen for inviting me to comeand for all of your delightful helpers!

Angelic & Victoria Rossa

Checking out two scone-serving cafes in Sri Hartamas, starting with Angelic at Plaza Damas.

Angelic's signature sandwich _ bountifully stuffed with avocado, omega-3 eggs, red cabbage, cucumber, carrots, citrus chutney, sesame, pumpkin and sunflower seeds _ is a marvelous mix of creamy and crunchy textures.

Pumpkin mini pie _ essentially puff pastry packed with pumpkin mash _ alongside a scone with Devonshire cream and strawberry jam that's as delicious as the ones at Haute Food nearby.

Nuwara Eliya Sri Lankan tea, mild and light. Plus, a detox mocktail of green apples, kiwi juice, passion fruit, aloe vera and fruit enzymes.

Be advised though that Angelic's prices are high; tea for two can cost RM100. But there are numerous little touches here that elevate the experience, such as wet cloth hankies for customers to wipe their hands before the meal.

Note: Angelic's business hours seem uncertain. Sometimes it's open, but often it's not, even on weekend afternoons. Best to call before coming here.

Next up, inside Hartamas Shopping Center, there's the Victoria Rossa English Tea Room. Charming or kitschy? Can it be both?

Scones are Victoria Rossa's specialty, with a surprisingly wide variety of fillings. These raisin-laced ones are not bad at all _ fresh and fragrant, with a crusty coat.

Cranberry cheese scones with Devonshire clotted cream. Vic! toria Ro ssa only closes at 8:30 p.m. everyday, so these teatime treats can be enjoyed for an early dinner.

Toad in the hole, with a twist. Looks like a mutant muffin, but break it open and it's Yorkshire pudding batter _ served warm, stuffed with chicken sausage and sprinkled with aromatic herbs.

English butter cake. Not the richest or most moist version around, but satisfactory.

Hazelnut and apricot biscuits, alongside orange meringue. Feel the crunch!

No fewer than 33 types of tea are served. We had an Edwardian blend with white figs.

Vict! oria Ros sa English Tea Room.

Angelic Tea and Scone House.

Angelic Tea and Scone House,

Plaza Damas, Taman Sri Hartamas, Kuala Lumpur.

Tel: 03-6203-1794

Victoria Rossa English Tea Room,

Level 1, Hartamas Shopping Center, Kuala Lumpur.

Tel: 03-6201-4703

Korean Lunch @ Kayagum, North York

Kayagum is a newly opened Korean restaurant around the Yonge and Finch area that serves up your typical Korean Dishes 24 hours a day. We stopped by for a quick lunch to see if its any better than the other competitors.


Pumpkin Soup




Assorted Korean Side Dishes




Hae Du Bap




Kal-bi Tang




Korean Cold Noodles




Bo Ssam




The food at Kayagum was quite good, although the price was a little above average than the smaller Korean Restaurants on the same street.


! Food: 3. 5/5
Service: 4/5
Ambiance: 3.5/5
Price: $$ (Approximately USD $20 per person)


Contact Information
Address: 5460 Yonge St, North York, ON, M2N 6K7
Tel: +1-647-340-8086

Skewered in Siem Reap

The ultimate skewer of barbecued beef? Perhaps.

Around five in the afternoon charcoal smoke begins to rise from dozens of grills, scenting the air all over Siem Reap. Cambodians love a barbecue, it seems -- there's an entire street devoted to restaurants serving up charred protein (chicken, beef, offal, seafood), sides and beer. Locals call it "Khmer Pub Street", after Pub Street, an infamous downtown strip of dance clubs and bars in which young foreign travellers pass their evenings.

A couple evenings ago we dipped our toe into the local BBQ scene at a corner joint on the non-Pub Street side of the river. Picture it: a middle-aged woman seated on a stool behind a long low grill crowded with skewers of red meat. A packed house every single night, from five-thirty onward. An intoxicating scent -- smoky, sweet, meaty -- that begins to tickle your nose when you're still half a block away.

The meat on those skewers is local beef and beef liver, marinated in beef stock and perhaps Cambodian palm sugar. The strips of beef are alternated with bits of pork fat to keep the meat moist, and both it and the liver are skewered in such a way that they form waves! along t he wooden stick rather than lying flat. The result, for the beef at least (we passed on the liver) is that while some parts of the meat become black and charred and crispy-crusty, others cook no further than medium or medium-rare. Each piece of beef is a bit like a bite of a thick char-grilled steak, a mix of textures and donenesses. It's brilliant.

That's not all. After the skewers come off the grill they're annointed with a mixture of (I'm guessing here) soy sauce and with palm sugar -- a little salt, a little sweet (and I do mean "a little" -- palm sugar isn't as sweet as cane sugar), a little extra smoky caramel flavor to further play up the sweet smokiness the grill gives the meat.

For liver lovers only

All well and delicious, but what truly qualifies this barbecued beef as The Bomb is its accompaniment: a sweet-sour pickle-salad of thick cucumber slices, finely shredded green papaya and ginger. There's all kinds of ways to eat the two together, but we like to mix a spoonful of fresh red chili sauce in with our salad-pickle and alternate mouthfuls: smoky-meaty, tangy-sweet-spicy. Another option: snag a mini baguette hot off the grill -- be sure to wave off the smear of rank margarine -- and stuff it with meat and pickle for the ultimate grilled beef sandwich.

This isn't the only BBQ beef skewer place in town, but it's certainly one of the busiest. Already heaving at five, it was sti! ll doing the business on our first visit around 7:30. Go early; unlike the full-service barbecue restaurants these places tend to close up shop by 9 or so.

Beef (and beef liver) skewers, a ten-minute walk from Psar Chas / Old Market: cross the bridge in front of the market and veer right (south) at the circle, one street in from the river. It's on your left, a corner place directly opposite the sign for the Golden Banana Guest House and Boutique Resort (which, by the way, is a great place to stay). Order skewers in multiples of 5. On our first visit 15 skewers (beef), 5 or 6 plates of pickle-salad and two orders of bread cost us less than U$5. On our next visit 2 pickles and 5 skewers (no bread) cost 5,000 riel.

Celebrate Olympic fever with classic Cornish pasties

London, July 30 With London being the epicentre of the universe at the moment and all things Britannia given the international spotlight, Relaxnews will be bringing readers classic British recipes over the course of the Olympics.

A savoury pastry native to Cornwall, England, the Cornish pasty recently gained Protected Geographical Indication status in Europe, meaning that no other pie can carry the name unless it was made in the region, using traditional methods.

Cornish pasties are created in a distinctive D-shape and are always crimped on one side.

Here's a recipe for pasties stuffed with pork and apples, courtesy of lovebritishfood.co.uk, which works to promote local produce, and lovepork.co.uk.

If preparing them outside of Cornwall, just be sure to drop the 'Cornish' name when presenting the dish lest you incur the wrath of Cornish residents.

Pasties with Pork Sausage, Apple and Cider

Makes about 6-8 pasties

Takes about 40 minutes

4 Pork and apple sausages

3tbsp/45ml Cider or apple juice

1 Eating apple, cored and thinly sliced

Black pepper

1 Fresh sage sprig, roughly chopped

500g Packet puff pastry

1 Egg mixed with milk to glaze

Preheat oven to Gas 4-5, 180C.

Slit the sausage skins, remove the sausage meat and place in a large bowl.

Add to this the cider, apple, pepper and sage. Mix together.

Roll pastry out thinly and cut into 6-8 circles (about 12.5 cm across) re-roll pastry to make more if possible. Place a spoonful of the mixture in the centre.

Wet edges with water and fold circle in half, crimp edge to seal.

Place on greased trays, brush with egg and milk and cook for 30-40 minutes until golden brown.

Serve hot or cold, picnic or lunch, with a large seasonal salad or slaw and a chunky fruit chutney. AFP/Relaxnews

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