Got a sudden urge to try baking a pandan chiffon. This is my first time with pandan chiffon. I have made yuzu, matcha, coffee, orange, sweet potato and black sesame chiffons before. These are more convenient but for pandan I have no choice but to work from scratch. I am surrounded by discerning people who can taste everything from pasteurized coconut milk to pandan essence. There is really no way for me to cut corners and use anything artificial. The whole process took more than 4 hours with three quarters of the time devoted to extracting pandan juice and coconut milk. We waited for another 2 hours for the cake to cool and unmould. And the greatest joke of all? Prima Deli is having a one-for-one for their $5.90 pandan chiffon today.
This recipe is adapted from the guru of chiffon - Kevin Chai. His "Chiffon Cake is Done" is probably the best investment for chiffon cakes lovers. Other than the need to reduce some sugar his recipes are pretty foolproof. Very useful for amateurs like myself.
Someone actually bother to leave me a note ... to say ... my blog is not reflective of Singapore's food culture!! And I should blog more on hawker food!!! Gawd!! Is there some authority out there regulating food blogs' content??
I rather you see me as a babe who hangs out at cool indie cafes although I am actually a hawker whore. Actually, for the chap who left the note, if you bother to read this blog carefully, it is not difficult to arrive at this conclusion. And just for you if you must know, I ate loads of yummy hawker hakka stuff for lunch yesterday. I do appreciate the hawker food culture. If it was not clear enough in the past. I hope it is by now.
Mei Zhen whips up a range of mean Hakka food. My fave is actually their soon pan which gets sold out pretty fast. Glutinous rice and abacus seeds are soft, chewy and just very delicious. Even their chee cheong fan is pretty extraordinary in taste and texture. If you happen to drop by Shunfu Mart, try not to give Mei Zhen a miss.
Okay, guess I have done my part in "promoting Singapore's hawker culture" not that it really matters to anyone anyway. Other than my family, friends and some really nice people out there, no one actually cares about the direction of this little food blog. This blog is never meant for anything as meaningful as promoting culture of any nature and it will never be.
But just to satisfy my curiosity, are you a hawker food lover like myself? Leave a comment and tell me which is your fave hawker food and stall can?
This is one of those media invite I really I want to go but cannot make it. I came to understand more about the needs our physically challenged community due to several work-related projects and we can really do our part to help them. Glad to see more and more social enterprises and companies contributing to those in need. Really give it to Toast Box to come up with this great initiative. Makes it real convenient of us to chip in our part too.
Toast Box unveils a newly launched promotional menu
in conjunction with efforts to raise funds for ABLE - Abilities beyond
Limitations and Expectations Ltd, a charity organization that strives to enable
and empower the physically challenged community to be reintegrated into the
main stream society in Singapore. This year, as Toast Box’s second
year of partnership with ABLE, Toast Box’s “LIM KOPI for a Cause” Campaign hopes to generate S$20,000 of funds
that will go towards financing ABLE’s assistance programs, beneficiaries with acquired
or congenital physical (motor) disabilities as well as their families and
Starting from 1st August 2012, Toast Box
fans can contribute to this cause while delighting in Toast Box’s new Thick
Toast offerings - Hebi Hiam Thick Toast
and French Toast Butter Kaya, a
refreshing new iced beverage of Kumquat Jelly, along with their
signature Asian Delight dish of Curry
Chicken and Toast Box Coffee Brew
merchandise.Diners can enjoy this selected
range of menu offerings at promotional prices in the two months of August and
September at all Toast Box outlets island wide.
When I was a kid, I only ate "ang moh" desserts. I hated mooncakes, especially those brown baked ones. If only Swensen's had ice-cream mooncakes then, I would not have spend my childhood pouting through mooncakes gathering.