tag:blogger.com,1999:blog-66160126515346692532024-03-19T12:53:01.371+08:00Glass-Walled FishtankLike a window, only cuboidalWintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.comBlogger384125tag:blogger.com,1999:blog-6616012651534669253.post-89023996427123998622019-06-09T21:13:00.000+08:002019-06-09T21:13:14.572+08:00It's Been a Long WhileSo the last post was, um, a downer.<br />
<br />
I didn't want to just leave things there, but... I'm fine. It's been more than a year later, I've broken free from many of the things that used to make me miserable, I've found things that make me happy... I'm fine. I'm still here.<br />
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I might not be back for a while, but I'm still going to be here.<br />
<br />Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-24926783259240028052018-05-25T11:20:00.001+08:002018-05-25T11:20:11.701+08:00BirthdayToday hasn't been a good day at all so far.<br />
<br />
Not at all.<br />
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Sometimes, I wish I had someone I could talk to, who would understand all of it and who would offer support no matter what. But it doesn't seem like I have anyone like that.<br />
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Everything is so miserable right now. I don't even want to look at birthday wishes anymore. They make me sick.<br />
<br />Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-43658605436498678782018-03-01T15:16:00.000+08:002018-03-01T15:17:21.738+08:00Speaking of Immigration...<div style="text-align: justify;">
I just got around to watching the official <a href="https://www.youtube.com/watch?v=YFHHGETsxkE" target="_blank"><i>Papers, Please</i> short film.</a></div>
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I'm just blown away. It so perfectly encapsulates the feel of the film. The quality of the props. The quality of the <i>acting</i> – Igor Savochkin is utterly masterful in the main role. The sheer attention to detail. How it captures the gameplay aspects in an unforced manner. How it communicates the bleakness, the weariness, the hope – and the utter despair.</div>
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I can perfectly empathise with the unfortunate souls trying to enter Arstotzka – matters pertaining to immigration and citizenship fill me with dread – but also with the checkpoint inspector. How often have I wanted to do the right thing, only to be held back by the rules? How often have I thought, <i>this time I'll let it pass, </i>only for the other person to shamelessly take advantage? In real life, we can never know when mercy or intolerance is the better choice. The film captures that uncertainty, even better than the game did.</div>
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The only missing aspects are the expenses management – reduced to a lone photograph – and the fact that allowing someone through without the proper paperwork immediately ends in a citation. The latter is unrealistic, of course, but without these gameplay aspects, a lot of the tension is lost. My other issue is the ending. It's...unemotional? It's startling, but it seemed to lack impact, somehow. It doesn't <i>stay</i> with me, the way the beginning and middle of the film did. I think an ambiguous ending would have worked better to preserve that bleak, desperate feeling.</div>
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Nevertheless, for a ten-minute film, it is genuinely excellent. I love the fact that more and more independent works, including the original <i>Papers, Please</i>, are being produced with such excellent quality. These works only prove that creativity is far from dead.</div>
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-48918147889679246702018-02-05T19:40:00.002+08:002018-02-05T19:40:46.653+08:00Cloudy February<div style="text-align: justify;">
Another month has drifted by. There have been some upsets here and there, but I like to think that I'm getting better at handling them. I'm still working hard to improve myself. It's a hard battle, and I'm my own enemy. But I <i>am </i>seeing progress, and I won't stop now.</div>
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Unfortunately, I'm starting to see diminishing returns with my touch-typing. I think there's only so good I can get while working with a laptop keyboard. I really would like to own a Model M keyboard. There's probably one in the storeroom somewhere, but I doubt it works, and the connector probably wouldn't fit my computer. One of the old computers in the lab had a Model M. It was rather dirty, as was normal for shared equipment that no-one was responsible for cleaning, but the keys were well-spaced, and made nice clicking sounds. I once spilled tomato soup on it by accident. The keyboard survived, but the Esc key was always a bit odd after that.</div>
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Recently, I managed to reach IKEA just in time to try out their breakfast dishes. The waffles were somewhat hard, dry, and underwhelming – probably because I got to them late – but the scrambled eggs and hashbrowns were genuinely good. It's definitely worth the extremely low price. I'm not a huge salmon fan, but their salmon croissant is pretty good too. </div>
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I've reached the age where ghost stories don't scare me very much, but stories of home invaders and creepers are frightening. Is it a sign of being an adult, to fear hypothetical creatures less than other people? People <i>are </i>terrifying, and there are some exceptionally terrifying people in this world.</div>
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This entry was rather stream-of-consciousness, wasn't it? I do have some more things going on, and a frozen cheesecake recipe to post, but I think I'll stop here for now.</div>
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-85499209611638632802018-01-03T12:30:00.001+08:002018-01-03T12:31:57.055+08:00Recipe: Breaded Chinese RollsAnother recipe from my childhood! These are the slightly more filling counterpart to the <a href="https://wintershark.blogspot.sg/2012/03/recipe-fish-cutlets_15.html" target="_blank">fish cutlets</a>.<br />
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<u><b>Breaded Chinese Rolls</b></u><br />
<i>Makes 20–25 rolls</i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMX2BiJnRjNhpwDJngxHaw2kbZmKEQpUR1opIO1H9BfXtkPiOg9ANDIuk_WOGTEfeaf3ACagRfzKGPQI2M38B8bkCVDFdvgKmmn9-CR_GHa2jK4WVTMxhxu1WawWuuyeN2j53hB-58dJo/s1600/cl_Chinese-roll_2_trimmed.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="655" data-original-width="897" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMX2BiJnRjNhpwDJngxHaw2kbZmKEQpUR1opIO1H9BfXtkPiOg9ANDIuk_WOGTEfeaf3ACagRfzKGPQI2M38B8bkCVDFdvgKmmn9-CR_GHa2jK4WVTMxhxu1WawWuuyeN2j53hB-58dJo/s200/cl_Chinese-roll_2_trimmed.jpg" width="200" /></a></i></div>
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<u>Ingredients</u><br />
2–3 (400–600 g) large potatoes<br />
400 g can tuna or mackerel in water<br />
1 tbsp rice vinegar<br />
1–2 tsp salt, to taste<br />
1 tsp ground black pepper<br />
1–3 tsp red chilli powder, to taste<br />
1–2 tbsp canola oil<br />
2 green chillies, chopped<br />
8–10 cloves garlic, finely minced<br />
1" ginger, finely minced<br />
2 Bombay (red) onions, finely chopped<br />
2 tsp soy sauce<br />
1 tbsp tomato ketchup or paste (optional)<br />
50× 7.5" package frozen spring roll wrappers, thawed<br />
2 eggs, lightly beaten<br />
200 g panko breadcrumbs or crushed cornflakes<br />
4–8 tbsp (30–60 ml) soybean, peanut, or canola oil<br />
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Pierce potatoes all over with a fork, and boil them in their skins until fork-tender, about 30 min. Allow to cool slightly. Peel, mash, and set aside.</div>
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Drain tuna, and flake with a fork. Season with vinegar, salt, pepper, and chilli powder. Mix in chilli, garlic, and ginger.</div>
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Heat pan over medium heat, and add 1 tbsp canola oil. Once oil is shimmering, add tuna mixture. Fry, stirring often, until most of the water has dried up, and the tuna is fluffy (30–60 min). Add onions, and stir-fry until soft. Season with soya sauce, and tomato ketchup or paste.</div>
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Mix in mashed potatoes in batches. Continue frying the mixture until dense and very difficult to stir. Allow to cool.</div>
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Lay out two spring roll wrappers, one on top of the other, onto a flat plate or cutting board. Place 1–2 tbsp tuna filling close to one end of the stacked wrappers, centred. Shape the filling into a small log, about 2" long. Fold the ends of the wrappers together over the filling, followed by the two sides. Roll up tightly, and press down the seam. Repeat for the remaining filling and wrappers.</div>
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Dip the rolls in beaten egg, followed by the breadcrumbs. If desired, dip the breaded rolls in a second layer of egg, and bread a second time. Breaded rolls can be fried immediately, or stored in the freezer. For frozen rolls, thaw 30 min in the refrigerator before frying.</div>
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<u>Deep-frying:</u> Deep-fry rolls in preheated oil for 2–3 min each.</div>
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<u>Oven-frying:</u> Line a large dark pan with aluminium foil. Pour soybean, peanut, or canola oil inside; swirl to coat the bottom and sides. Place pan in the top rack of the oven, and preheat to either 200°C (canola oil), or 220 °C (soybean or peanut oil). Once oil has heated up, remove pan from the oven. Carefully place rolls into the pan, roll once in the heated oil, and space out evenly. Bake 15 minutes. Retrieve pan, overturn each roll, and bake another 12–15 min until golden-brown.</div>
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-62555005388210578762017-12-31T20:27:00.002+08:002017-12-31T20:27:25.173+08:002017 Retrospective<div style="text-align: justify;">
It's been...an year.</div>
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I don't think I regret any of it, not really. I've worked to improve myself. I finally learned how to touch-type (still working on my speed, and the numbers row still gives me pause, but I can now <i>type </i>without looking). I joined <a href="https://www.khanacademy.org/" target="_blank">Khan Academy</a>, and started learning all the mathematics and economics I always wanted to know, but could never quite comprehend. I started writing again. <i>I touched a horseshoe crab.</i></div>
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There have been hard lessons as well. Humility is not something I used to have in very great quantities. Paradoxically, neither was confidence. I like to think that I've been working on both, gradually. I know I'm a better person than I use to be. I also know that there's room for improvement. I <i>do </i>want to be a good person. I've never intentionally tried to be cruel, but...people are judged by their actions, not their thoughts. The current me looks back, and knows that I have acted cruelly.</div>
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There is no true purpose to life, I don't think. Life exists because it can replicate. Sentience exists because it can manifest within a replicable body. But a sentient mind is capable of giving itself a purpose; anecdotal evidence suggests that a purpose drives it to function better. I think, for my purpose, I would like to improve myself, and perhaps even bring some measure of happiness to others, if I can. A resolution for the New Year.</div>
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Goodbye, 2017.</div>
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-2019527358531878762017-11-08T15:33:00.002+08:002017-11-08T15:34:39.350+08:00Good Things Jar<div style="text-align: justify;">
I can't recall where I first heard the idea for a Good Things Jar - it may have been Reddit - but the concept is a simple one. Every time something good happens to you, write it down on a strip of paper and keep it in a jar. On bad days, or simply when you feel low, take out all the paper strips and read them.</div>
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My Good Things Jar is a Word document, ordered by date. It's mostly little events like successfully preparing a new dish, or meeting up with friends, or having an exceptionally productive day, or reading a thought-provoking essay, or simply viewing a nice sunset. All the little things that make me happy. And when I read about them again, weeks later, it's like reliving those happy moments again. It reminds me of how many <i>good </i>things happen every day.</div>
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I think I need that reminder, sometimes. That I <i>am </i>living a good life. That nice things are happening to me, all the time. That I have the <i>right </i>to be happy with what I have.<br />
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-58391503274844701722017-10-09T21:00:00.000+08:002017-10-09T21:00:19.145+08:00Brown Glue<div style="text-align: justify;">
So, I learned something new today!</div>
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I have an old, old scientific calculator, bought for school use almost 17 years ago. It has survived multiple examinations, being carried across international borders, and usage of varying frequency.</div>
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Yesterday, it suddenly developed an error. It physically would not let me enter 2-digit numbers. I could type, for example, '5', or even '5 × 5', but not '55'. Opening up the case, I noticed that the circuit components had been carelessly attached, with glue smeared all over the circuit, which was not entirely unexpected of a relatively cheap school calculator. More importantly, the single button cell was rusted. <i>That's the problem, </i>I thought. I cleaned up the contacts, and inserted the new battery.</div>
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No dice. Exactly the same problem as before.</div>
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I reopened the calculator and had another look inside – the keypad design was fascinating – but nothing stood out, other than the smears of brown glue. Wondering if there was something to it after all, I looked up 'brown glue on circuit board'. When Google auto-completed the phrase for me, I knew I was on to something.</div>
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It appears that the glue was chloroprene rubber adhesive. It starts off yellow, but slowly turns brown over time. It also becomes <a href="https://www.youtube.com/watch?v=yy8NS2zejhQ" target="_blank">conductive</a>. And this dried, conductive material had been carelessly dribbled all over my calculator's circuit board.</div>
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I <i>very carefully </i>chipped the dried glue off the conductive tracks using a small screwdriver, dabbed away the dust with a damp cotton swab, allowed the circuit board to air-dry, and replaced the casing. The calculator effortlessly informed me that 55 × 11 = 605.</div>
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It's nice that my old friend will continue to function at least a little longer, but I'm also pleased to have found something new to look out for when repairing electronic devices. There's something very fulfilling about getting a broken device to work again.</div>
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-38128153490399943012017-08-09T20:47:00.003+08:002017-10-09T21:00:51.395+08:00Happy Birthday, SingaporeYou know a show is good when it literally moves you to tears.<br />
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...<br />
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Happy birthday.<br />
<br />Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-63171430069933532322017-06-28T21:33:00.000+08:002017-06-28T21:33:37.577+08:00Shark (Sketch)I feel that this blog has insufficient sharks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFY5cA_vbW6CUPNmYWwE0XHxWKtepyuEcaYaA8HzSq0bjvNSvLENX7HtJ1C6VurfasXFGLWj3sboPK1Lpw6_zmAd0NkRfR5DUHOC4spIuyRSiSEdJEXsrJbydOi67kpuI6VBC-s9HHjItK/s1600/shark_teal.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="443" data-original-width="792" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFY5cA_vbW6CUPNmYWwE0XHxWKtepyuEcaYaA8HzSq0bjvNSvLENX7HtJ1C6VurfasXFGLWj3sboPK1Lpw6_zmAd0NkRfR5DUHOC4spIuyRSiSEdJEXsrJbydOi67kpuI6VBC-s9HHjItK/s320/shark_teal.png" width="320" /></a></div>
<br />Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-38484748204683504782017-05-27T11:20:00.000+08:002017-05-27T11:32:34.404+08:00Chilli Flower<div style="text-align: justify;">
Found this in my drafts - a photograph of a flower on my chilli plant, from early February. It has since borne fruit and many more flowers, but this first one remains special to me. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQKRWg6bbBWftA6eORBQjacsfB5yoebQlVrgJNb4hihBjJBbrEB-upyP7VjVba_faFiodUM5BsvBhKFtb33sdCRnxD7eEF3ZDAPf2lsCVaMSwvYXdsl2xmcJgdtnGNGyIgmYgko-GsmTj/s1600/Chilli_flower_cl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQKRWg6bbBWftA6eORBQjacsfB5yoebQlVrgJNb4hihBjJBbrEB-upyP7VjVba_faFiodUM5BsvBhKFtb33sdCRnxD7eEF3ZDAPf2lsCVaMSwvYXdsl2xmcJgdtnGNGyIgmYgko-GsmTj/s320/Chilli_flower_cl.jpg" width="320" /></a></div>
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Apropos of nothing, I recently visited the River Safari, and had the opportunity to touch a live horseshoe crab. There was also a starfish that was more popular with the children, but personally, starfish pale in comparison to the living fossil that has been virtually unchanged for 450 million years. Also, horseshoe crabs have blue blood (royalty??) which is used in some biological assays. Meeting a real one was a very nice moment.</div>
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-33915748450707467782017-03-15T09:45:00.002+08:002017-03-15T09:45:50.444+08:00Pineapple TartsIt's already the Ides of March! Where is the year going.<br />
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I love pineapple tarts (the "golden pillow" variety), but they are both seasonal and really quite expensive. Making my own sounded like a great idea!<br />
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<b><u>Pineapple Tarts (makes 30-45)</u></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYehqzF5N1C7JKcendbQTceDZXZ3L2cBz-NzkEok6sZtXU3yvkgL3sLGmn16ijZhlA8C2TJLZN6azT1t_CGlpKPTpW_jUzvnPMgRC5vAW6UcKD7ov6kCL_COp24JaIzWn7JiRj9mtfBMy_/s1600/Pineapple+tart+3cl.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYehqzF5N1C7JKcendbQTceDZXZ3L2cBz-NzkEok6sZtXU3yvkgL3sLGmn16ijZhlA8C2TJLZN6azT1t_CGlpKPTpW_jUzvnPMgRC5vAW6UcKD7ov6kCL_COp24JaIzWn7JiRj9mtfBMy_/s200/Pineapple+tart+3cl.jpg" width="200" /></a><span style="font-size: x-small;"><i>Adapted from <a href="http://novice-baker.blogspot.sg/2008/02/time-flies-faster-in-kk-and-pineapple.html" target="_blank">this</a> recipe. </i></span><br />
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<u>Filling</u><br />
565 g (340 g drained) can of pineapple chunks<br />
100 g granulated sugar, plus extra<br />
1 1/2 – 2 tsp fresh lemon juice<br />
1 – 1 1/2 tsp tapioca starch<br />
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<u>Tart pastry</u><br />
300 g all-purpose flour<br />
75 g cake flour<br />
50 g icing sugar<br />
2 tbsp corn or tapioca starch<br />
1/4 tsp table salt<br />
220 g Golden Churn unsalted butter, at room temperature<br />
1 tsp vanilla essence<br />
3 egg yolks, divided<br />
1 tsp water<br />
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To prepare the filling, drain pineapple. Place in a blender and pulse briefly until crushed. In a non-reactive saucepan, combine pineapple and sugar. Cook over medium-low heat, stirring constantly, until most of the liquid has evaporated. Stir in lemon juice, and extra sugar to taste. Add tapioca starch to thicken to desired consistency. Cool to room temperature before use.</div>
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To prepare pastry, whisk flours, icing sugar, cornstarch, and salt. Set aside. Cream butter using an electric mixer until light and fluffy. Fold in vanilla essence using a spatula. Add two egg yolks and beat until combined.</div>
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Using a whisk, slowly beat in half of the flour mixture. Add remaining flour and beat with a wooden spoon until just combined. Scrape pastry dough together and knead 1–2 times to form a ball.</div>
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Divide dough into 30–35 balls (about 20 g each). To make each tart, press down on each dough ball to form an indentation. Place 1/2 – 1 tsp pineapple filling into the indentation and pinch shut. Roll lightly between the palms to form a pillow shape. If desired, decorate with a fork.</div>
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Preheat oven to 180°C. Whisk remaining egg yolk with water. Place pineapple tarts on a parchment-lined baking tray and brush with egg yolk glaze. Bake 15–20 minutes until golden-brown.</div>
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<i>Notes</i><br />
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<div style="text-align: justify;">
Theoretically, cornstarch can be used to thicken the filling, but I don't like to use it in fruit fillings because it tends to dull the flavour. Besides tapioca starch, potato starch also works well.<br />
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Golden Churn butter is magic and doesn't turn into oil at Singapore room temperatures. I strongly recommend this brand for this particular recipe.</div>
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The cake flour helps with the "shortness" of the dough, it can be replaced with plain flour mixed with 1–2 tbsp rice flour. Gluten-free flour would probably work, too.<br />
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I haven't tried this yet, but I think a touch of almond essence would help with the flavour. Perhaps 1/2 tsp vanilla essence, and 1/2 tsp almond essence. Other things I'd like to try: different glazes (the egg yolk glaze is <i>very</i> eggy), using silken tofu instead of egg yolks in the pastry, adding cheese powder to the pastry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEClOqy4BqEuOTWVtYTh8HNdVVy3ROfhQy8GCFVtn12xvAfKt_FqEzJ8-AMJ4Y42FLvTR-EkxDyxm-6y0XOb_JV5R_8F_Ynxx4UZICNAt4sSPhxj-fWn8QenpxUcGlDC1vkT48wMQ5gE85/s1600/Pineapple+tart+2cl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEClOqy4BqEuOTWVtYTh8HNdVVy3ROfhQy8GCFVtn12xvAfKt_FqEzJ8-AMJ4Y42FLvTR-EkxDyxm-6y0XOb_JV5R_8F_Ynxx4UZICNAt4sSPhxj-fWn8QenpxUcGlDC1vkT48wMQ5gE85/s320/Pineapple+tart+2cl.jpg" width="320" /></a></div>
<br />Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-9728835105876087262017-02-16T20:56:00.000+08:002017-02-16T20:56:59.528+08:00Lemon Curd (Egg-Free)I could have sworn that I had posted this long ago... Anyway, here is some egg-free lemon curd that, with further substitution, can be made vegan.<br />
<br />
<u><b>Lemon Curd (Egg Free)</b></u><br />
<span style="font-size: x-small;"><i>Loosely adapted from this <a href="http://www.thekitchn.com/recipe-cara-cara-orange-curd-106367" target="_blank">orange curd recipe</a>.</i></span><br />
<br />
<u>Ingredients</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGheQsPiYnIu8x9UwvGiR1DeF4msD7rhzxJ9H8JBZxPww7ovNikBmL3fgjyhuxnOkH_g7JvIVMFRvmIJcikaQvQP1mBol00pNLWXpyHoq3THqFZ_T_AXvHR4SGnFU8YdI0g7HaNGw0EAD/s1600/Lemon+curd_cl.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGheQsPiYnIu8x9UwvGiR1DeF4msD7rhzxJ9H8JBZxPww7ovNikBmL3fgjyhuxnOkH_g7JvIVMFRvmIJcikaQvQP1mBol00pNLWXpyHoq3THqFZ_T_AXvHR4SGnFU8YdI0g7HaNGw0EAD/s320/Lemon+curd_cl.jpg" width="320" /></a></div>
180 - 250 ml juice from 2 lemons<br />
Zest from 1 lemon<br />
30 ml aquafaba<br />
50 g silken tofu<br />
150 g granulated sugar<br />
1/4 - 1/2 tsp gelatin<br />
4 tbsp unsalted butter<br />
Pinch salt<br />
<br />
<div style="text-align: justify;">
Over medium-high heat, simmer lemon juice until reduced to about 60 ml. Stir in zest; set aside.</div>
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<br /></div>
<div style="text-align: justify;">
Blend aquafaba and tofu until smooth. Whisk in sugar until incorporated. Stir in cooled lemon juice and gelatin.</div>
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<br /></div>
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Return to medium heat. Whisk constantly until curd has thickened to a pudding-like consistency (about 10 minutes).</div>
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<br /></div>
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Strain curd, if desired. While still warm, stir in butter and salt. Transfer to a clean, airtight jar and keep refrigerated.</div>
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<i>Notes</i><br />
<br />
<div style="text-align: justify;">
Add more or less gelatin to adjust the firmness of the curd. For the above recipe, 1/4 tsp gelatin makes a spreadable curd but not too sloppy curd, while 1/2 tsp is a little closer to jelly.</div>
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<br /></div>
<div style="text-align: justify;">
Adjust the amount of sugar to taste (I only use 100 g, because I like a more tangy curd).</div>
Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-47015954019680144862017-02-10T15:40:00.000+08:002017-02-10T15:41:14.338+08:00KFC Chizza<div style="text-align: justify;">
So I tried KFC's newest offering. The Chizza is a cross between fried chicken and Hawaiian pizza. Or, if you prefer, chicken parmigiana with pineapple.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MMg0ZL0mngi0SMHS_GIyCuvX4k0oigk1zY4eGHtPx-wnuKU54rhBQc7iQiUwCPPCZvtOA8l8LwJZLd4nDdizolbBqT2qxGroj595eWAreWqvvHfns2ksjfEJaNx3TARQsIdGFkCe0vAH/s1600/Chizza+2cl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8MMg0ZL0mngi0SMHS_GIyCuvX4k0oigk1zY4eGHtPx-wnuKU54rhBQc7iQiUwCPPCZvtOA8l8LwJZLd4nDdizolbBqT2qxGroj595eWAreWqvvHfns2ksjfEJaNx3TARQsIdGFkCe0vAH/s320/Chizza+2cl.jpg" width="320" /></a></div>
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It's not terribly big; the box is about 15 by 15 cm.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAvzOhnAynM0U_Fj96yxRFMQ1lfVCdEUOZVUgr_rzHyTNHrGd18TS7LlFgCI_cnVXgkxQwo9TEoXJ_ol6QVfLi29Ir1on64aKuAJvQP-YDyimIDl1O4441F3PLIacM4x5PbHW6iR3Rf1C/s1600/Chizza+3cl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAvzOhnAynM0U_Fj96yxRFMQ1lfVCdEUOZVUgr_rzHyTNHrGd18TS7LlFgCI_cnVXgkxQwo9TEoXJ_ol6QVfLi29Ir1on64aKuAJvQP-YDyimIDl1O4441F3PLIacM4x5PbHW6iR3Rf1C/s320/Chizza+3cl.jpg" width="320" /></a></div>
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Compared with other pictures I've seen, mine looks pretty attractive! It's at least vaguely heart-shaped.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRDb447ZYa6VuN9rGkDmL9nPkCpwWxUPkCFmseKvQ3INgcZ1V8XQ2_rhyphenhyphen5RIHNXfUzG3BUaoP3xxhce2rv63LL14z61fs6fNdxQj6aQHumqvliSPcilXzFDFeLrlczOe_jWiYwa-S6QFZ/s1600/Chizza+4cl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwRDb447ZYa6VuN9rGkDmL9nPkCpwWxUPkCFmseKvQ3INgcZ1V8XQ2_rhyphenhyphen5RIHNXfUzG3BUaoP3xxhce2rv63LL14z61fs6fNdxQj6aQHumqvliSPcilXzFDFeLrlczOe_jWiYwa-S6QFZ/s320/Chizza+4cl.jpg" width="320" /></a></div>
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<div style="text-align: justify;">
And here is a cross-section. The Chizza is composed of a battered chicken fillet - original recipe, judging by the taste - topped with tomato sauce, chicken ham, pineapple chunks, a proprietary cheese sauce, and mozzarella cheese. Did I mention that it's basically chicken parmigiana?</div>
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In spite of its dubious appearance, the Chizza is actually pretty good. The chicken is standard KFC fare, juicy with a crisp crust. The tomato sauce is unexpectedly excellent, a good balance of tangy and sweet. The cheeses, ham, and pineapple come together nicely without overwhelming the taste of the chicken base. Since it doesn't contain much in the way of carbohydrates, it's not too heavy, and it's not terribly greasy either.</div>
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I do recommend using a fork and knife, because it is pretty messy and difficult to hold. Also, at S$5.10 à la carte, it is on the expensive side. Nevertheless, it's worth trying at least once. I might go get another one, when the hype dies down a bit. (When I was at KFC, practically everyone was ordering a Chizza. Or multiple Chizzas. The staff really had to rush around. It was crazy!)</div>
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-70288964000047855272017-01-24T16:35:00.000+08:002017-01-24T16:35:27.681+08:00MRT AnnouncementsRest in peace, Mrs. Melson.<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/uH6CKxfeVDA" width="560"></iframe>Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-33024782874652733332017-01-20T17:13:00.000+08:002017-01-20T17:13:34.123+08:00Chocolate-on-Chocolate Tart with Spiced Oranges<div style="text-align: justify;">
This genuinely fantastic recipe seems to have disappeared off the internet, so I'm reposting it here. The recipe was originally published in a 2012 or 2013 issue of the Coles Magazine. The text is the intellectual property of Coles Supermarkets Australia, I'm simply <a href="http://tvtropes.org/pmwiki/pmwiki.php/Main/KeepCirculatingTheTapes" target="_blank">circulating the tapes</a>.</div>
<br />
<u><b>Chocolate-on-Chocolate Tart with Spiced Oranges</b></u><br />
<br />
<u>Ingredients</u><br />
<br />
1 1/2 cups plain flour<br />
1/2 cup caster sugar<br />
1/4 cup cocoa<br />
120 g butter, chopped<br />
1 egg, lightly beaten<br />
Cocoa, for dusting<br />
1-2 tbsp chilled water<br />
<br />
<i>Chocolate filling</i><br />
300 g dark chocolate, chopped<br />
300 ml cream<br />
2 eggs, lightly beaten<br />
<br />
<i>Spiced oranges</i><br />
6 oranges<br />
1/4 caster sugar<br />
1 star anise<br />
4 Coles brand cloves<br />
1 cinnamon stick<br />
<br />
<div style="text-align: justify;">
To make pastry, place the flour, caster sugar, cocoa and butter in a food processor. Process until mixture resembles coarse breadcrumbs. Add the egg and chilled water and pulse to form a dough. Turn onto a lightly floured surface and bring dough together to form a disc. Wrap the dough in plastic wrap and refrigerate for 30 mins.</div>
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Roll dough until 5 mm thick. Ease into a 24 cm fluted, loose-based, non-stick flan tin. Trim edges. Refrigerate for 20 mins.</div>
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Preheat oven to 180ºC or 160ºC fan. Line pastry with baking paper and fill with pastry weights, dried beans or rice. Blind-bake for 15 mins. Remove paper and weights and bake for another 10 mins, until firm.</div>
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<br /></div>
<div style="text-align: justify;">
Meanwhile, to make chocolate filling, place the chocolate in a heatproof bowl. Heat cream in a small pan until just at simmering point. Pour over chocolate and set aside for 5 mins. Stir until melted and smooth. Cool slightly. Add eggs and stir to combine.</div>
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<br /></div>
<div style="text-align: justify;">
Reduce oven temperature to 130ºC or 110ºC fan. Pour chocolate mixture into prepared tart shell and bake for 30 mins, until filling is set but still wobbly. Refrigerate until cold.</div>
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<br /></div>
<div style="text-align: justify;">
Meanwhile, to make spiced oranges, remove zest from 1 orange and set aside. Peel all six oranges, removing pith. Using a small knife, segment each orange over a bowl, to catch juice. Strain the juice into a small saucepan, setting aside orange segments in bowl. Add 1/4 cup of water to juice in saucepan, along with sugar, star anise, cloves and cinnamon stick. Simmer for 5 mins, until syrupy. Pour syrup over orange segments and top with zest.</div>
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<br /></div>
<div style="text-align: justify;">
Dust tart with cocoa and cut into wedges. Serve with spiced oranges and a drizzle of syrup.<br />
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<div style="text-align: center;">
************</div>
<br />
And now... here is my modified version.<br />
<br />
<u>Ingredients</u><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58XaL-5djE7c9HX-9GGKDfOIZ-9ITyfbt1ImVzzVdKbSQ5eAVUhwBEhoRXxa7aPkzwgm2va6d1c3W0kfvw1M9z5mXv6Pga8IN_deJHccM-JkHAh0LHji6DU562C8Lg9yt8lwvjz-E3yU4/s1600/Choc-tart_2cl.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58XaL-5djE7c9HX-9GGKDfOIZ-9ITyfbt1ImVzzVdKbSQ5eAVUhwBEhoRXxa7aPkzwgm2va6d1c3W0kfvw1M9z5mXv6Pga8IN_deJHccM-JkHAh0LHji6DU562C8Lg9yt8lwvjz-E3yU4/s320/Choc-tart_2cl.jpg" width="320" /></a></div>
<i>Pastry </i><br />
<br />
120 g plain flour<br />
70 g cake flour<br />
15 g (1/4 cup) cocoa, plus extra for dusting<br />
70 g caster sugar<br />
120 g salted butter, chopped and kept chilled<br />
1 egg, lightly beaten or 3 tbsp aquafaba, chilled<br />
1-2 tbsp water, chilled<br />
<br />
<i>Chocolate filling </i><br />
300 g good quality dark chocolate<br />
1/4 tsp instant coffee (optional)<br />
300 g whipping cream<br />
2 eggs, lightly beaten<br />
<br />
<i>Spiced oranges </i><br />
3-6 whole oranges<br />
35 g caster sugar<br />
60 ml (4 tbsp) water<br />
1-2 star anise fruits<br />
4 cloves<br />
1/2 cinnamon stick (or about 1/2 tbsp fragments)<br />
<br />
In a medium bowl, whisk together the plain flour, cake flour, cocoa, and sugar. Chill in refrigerator for 5 min. Toss butter in flour mixture, then rub with fingertips until the mixture resembles coarse breadcrumbs. Add more flour if necessary.
Mix in beaten egg. Add chilled water as necessary until the dough just comes together. Turn onto a lightly floured surface and shape into a disc. Wrap on cling film and refrigerate for at least 30 min.<br />
<br />
Lightly grease a 24 cm (9.5") fluted flan tin. Place dough disc between two sheets of piece of parchment paper or aluminium foil, and roll to 5 mm thickness. Remove the sheets and ease pastry dough into the tin. Press dough into the tin, smoothing out any air bubbles, and trim the edges with a sharp knife. Line with aluminium foil and refrigerate for at least 2 h.<br />
<br />
Preheat oven to 180°C. Remove tin from refrigerator and fill with pastry weights or beans. Blind-bake for 15 min. Remove foil and weights; bake another 10 min until firm.<br />
<br />
Meanwhile, prepare the chocolate filling. Place chocolate in a large heatproof bowl or saucepan, and sprinkle with instant coffee if using. Over a double-boiler or in a microwave, gently heat cream until just simmering. Pour over chocolate and stir until smooth. Allow to cool for 5 min. Add 1 tbsp of chocolate mixture to beaten eggs and mix well. Stir tempered egg mixture into the chocolate until combined.<br />
<br />
Reduce oven temperature to 150°C. Pour chocolate mixture into tart shell and smooth the top. Cover with foil and bake 25 min until filling is partially set. Remove foil and leave uncovered in the warm oven for 10 min. Remove tart from oven and cool to room temperature on a wire rack. Refrigerate until completely chilled.<br />
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To prepare spiced oranges, reserve zest from 1 orange. Peel and segment all the oranges, reserving the juice. In a small saucepan, combine the juice, water, sugar, spices, and zest. Bring to a simmer; simmer 5 min until syrup has thickened. Strain syrup and drizzle over orange segments.<br />
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Dust chilled tart with cocoa. Cut into wedges and serve with spiced oranges.
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<br />
<i>Notes</i><br />
<br />
The tart pastry can also be prepared using 190 g gluten-free flour for an extra-crumbly crust.</div>
Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-50107899477990172762017-01-07T16:43:00.002+08:002017-01-07T16:49:46.691+08:00Recipe: Strawberry Melba Sauce<div style="text-align: justify;">
My first post of this year is about dessert. Of course.</div>
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Melba Sauce is one of those completely delicious things that seems to disappear off store shelves <i>after</i> you have become hopelessly addicted to it. Unfortunately, with fresh raspberries being as expensive as they are in this country (or simply unavailable), preparing the authentic version of this sauce is from scratch difficult.</div>
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<br /></div>
<div style="text-align: justify;">
Below is a workaround version I created that fairly approximates the taste of the bottled sauce. At any rate, it goes well with ice-cream, toast, and cake.</div>
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(The photograph below features two squares of <a href="http://www.giverecipe.com/zesty-magic-custard-cake/" target="_blank">zesty magic custard cake</a>.)<br />
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<b><u>Strawberry Melba Sauce</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJJc_mJAayqGkuQbPI1mYEO_U9zcAFGF7CyMxd8kmC5qJyuJNEurFeU0X3ZhOnjASVnh58fOvTY1RtyO8DX-ulQQ2vbUrf4dIX4x20tTCliJ1fhlajZMbybRJ4H9URRSxnCMssTg6yG4z/s1600/Lemon+custard+cake+with+Melba+sauce.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJJc_mJAayqGkuQbPI1mYEO_U9zcAFGF7CyMxd8kmC5qJyuJNEurFeU0X3ZhOnjASVnh58fOvTY1RtyO8DX-ulQQ2vbUrf4dIX4x20tTCliJ1fhlajZMbybRJ4H9URRSxnCMssTg6yG4z/s320/Lemon+custard+cake+with+Melba+sauce.jpg" width="320" /></a></div>
<i>Makes about 1 cup</i><br />
<br />
<u>Ingredients</u><br />
250 g fresh strawberries, roughly diced<br />
50 g dried currants<br />
1/2 cup (125 ml) raspberry conserve<br />
1/4 cup (4 tbsp) caster sugar<br />
3-4 strips thinly-peeled lemon rind (no pith)<br />
Pinch salt<br />
1 tbsp fresh lemon juice<br />
<br />
Add just enough water to the currants to cover them, and soak for at least 10 minutes. In a small, non-reactive bowl, mix sugar and lemon rind. Stand for 10-15 minutes.<br />
<br />
In a small saucepan, mix strawberries, raspberry conserve, and soaked currants (including all liquid). Place on the stove over low heat and bring to a simmer. Simmer, covered, for about 20 minutes until the fruit breaks down. Stir in the pinch salt and the lemon rind mixture until all the sugar has dissolved; remove from heat. Stand for 5 minutes.<br />
<br />
<div style="text-align: justify;">
Strain sauce into a heatproof bowl using a fine-mesh strainer or cheesecloth, pressing down with a wooden spoon to ensure that all the liquid passes through. Transfer the strained sauce to a clean saucepan and simmer further until thickened, if desired. Alternatively, microwave on low heat for 1 minute at a time, stirring in between.<br />
<br />
Allow sauce to cool slightly, then stir in lemon juice. Transfer to a sterile, airtight jar. The sauce can be stored in the refrigerator for about 3 weeks.</div>
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<br /></div>
<br />Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-16715483472194446442016-12-31T16:17:00.002+08:002016-12-31T16:17:31.637+08:002016: A Killer Year<div style="text-align: justify;">
Look back upon the glory days of 2012, when I used to post more than a dozen times per year. This hasn't quite been a good year! People have died, the world has had some moments of insanity, my chilli plants refuse to produce fruit... It's been...some year.</div>
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<br /></div>
<div style="text-align: justify;">
On the other hand, some things have gotten better, at least for me. I've gotten a handle on my chronic procrastination – on that note, I strongly recommend watching <a href="https://www.youtube.com/watch?v=mhFQA998WiA" target="_blank">Dr. Tim Pychyl's lecture</a> on the subject, his research drills down into the psychology of procrastination, and so his advice has a sound scientific backing. I've commented on my <a href="http://wintershark.blogspot.sg/2016/07/eighteen-kilograms.html" target="_blank">weight loss</a> before, but it's probably worth noting that I've managed to maintain a healthy weight for the past five months or so. After years of being iron deficient, my iron levels are back up, too, thanks to daily consumption of black sesame soup and dark chocolate. Quite dramatically, my hair stopped falling out as much. It's funny, what you get used to when you're chronically unhealthy.</div>
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<div style="text-align: justify;">
McDonald's has brought back the Gula Melaka McFlurry for Chinese New Year. Someone out there is listening!</div>
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<br /></div>
<div style="text-align: justify;">
A friend got married in December, so I attended my first-ever Chinese wedding. You can believe I spend hours reading up on gift-giving and attire-related customs before going! They weren't terribly strict about it, but I think a wedding is the worst possible place for a social gaffe. I probably didn't <i>have</i> to check all the banknotes (it is traditional to gift money) to ensure that the serial numbers didn't contain 4 or 13... The wedding did introduce me to Cantonese cuisine. Crispy-skin chicken looks like an interesting challenge!</div>
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<br /></div>
<div style="text-align: justify;">
I just want to say, I once tried making soufflé when I was quite young, and it failed so miserably that I didn't try again for years. Then I watched the QI episode featuring Carrie Fisher, in which she declared that soufflé is really quite easy to make, and she did not see what the fuss was about. Inspired, I tried making soufflé again.... and it worked. Perfectly. </div>
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<div style="text-align: justify;">
I was devastated when I heard Ms. Fisher had passed away. There have been many notable deaths in 2016, but this one cut deep. She was a remarkable woman, and it's no wonder that so many admired and respected her. Rest in peace, Ms. Fisher.</div>
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This was a downer of a year, wasn't it. But tomorrow is another year.</div>
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-62310913964638546122016-08-09T21:34:00.000+08:002016-08-09T21:35:26.676+08:00Happy 51st Birthday to Singapore!<div style="text-align: justify;">
It's SG51! The parade was great, here are my disjointed impressions:</div>
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<br /></div>
<ul>
<li style="text-align: justify;">I love military bands in general! The four-cornered interlocking move was somewhat terrifying to watch, I kept expecting someone to bump into something.</li>
<li style="text-align: justify;">Bani Hidir has a voice like dark chocolate. His brief rendition of <i><a href="https://youtu.be/ottNv6FOW8U?t=2m31s" target="_blank">Xiao Ren Wu De Xin Sheng</a> </i>was amazing, would love to hear a full-length version.</li>
<li style="text-align: justify;">I can't believe they left out the bit where Badang gets his powers from eating the ghost's vomit.</li>
<li style="text-align: justify;">The cannons used for the 21-gun salute looked very shiny this year. I can't remember if they've always looked that good?</li>
<li style="text-align: justify;">No mobile column. :'(</li>
<li style="text-align: justify;">The costumes of Badang's opponents were all fantastic. Love the shield-wielders' armour design.</li>
<li style="text-align: justify;"><a href="https://youtu.be/l5z-YH8LNOI?t=20m23s" target="_blank">THEN THE FIRE NATION ATTACKED</a></li>
<li style="text-align: justify;">Oh man, the costumes for the Four Civilisations. So beautiful and intricate. I would love to cosplay as any of them (minus the eight-metre-tall skirts).</li>
<li style="text-align: justify;">The <a href="https://youtu.be/QAoen0cN4Vc" target="_blank">unicorn</a> was pretty impressive. I wasn't expecting to be impressed, but I was.</li>
<li style="text-align: justify;">Hey, this looks like <i>Tron</i>.</li>
<li style="text-align: justify;"><a href="https://youtu.be/l5z-YH8LNOI?t=35m57s" target="_blank">OMG DAFT PUNK</a></li>
<li style="text-align: justify;"><a href="https://youtu.be/l5z-YH8LNOI?t=37m46s" target="_blank">OMG TAKE ON ME</a></li>
<li style="text-align: justify;">The <a href="https://youtu.be/l5z-YH8LNOI?t=40m22s" target="_blank">Sky City segment</a> was gorgeous, really great airborne prop, beautiful music, all just wonderful.</li>
<li style="text-align: justify;">Apropos of nothing, <i>What a Wonderful World</i> is a lovely song. </li>
<li style="text-align: justify;">I suppose if they were going to teach us to sign any song with only minutes to practice, <i>Count on Me Singapore</i> was a good choice purely because of the repetitive lyrics. No, but seriously, that was a great idea, I had a lot of fun <a href="https://youtu.be/pcVSQNIfXUw" target="_blank">learning the signs</a>.</li>
<li style="text-align: justify;">Singing <i>Majulah Singapura</i> at the end<i>—</i>without backing music initially, just the sound of everyone's voices all together—gave me genuine chills.</li>
</ul>
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I think this may be the first National Day Parade I'd actually want to watch again. Really, really superb effort by everyone.</div>
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In any case, happy birthday to Singapore!</div>
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-70848787923789407232016-08-08T22:28:00.000+08:002016-08-08T22:42:16.514+08:00Recipe: Gula Melaka Ice Cream Dessert with Kueh Lapis Chunks<div style="text-align: justify;">
Recently, in honour of the upcoming 51st National Day (tomorrow), McDonald's released the Gula Melaka McFlurry in Singapore. I had one, one overcast Saturday afternoon. Light vanilla soft-serve ice cream, very delicately flavoured with <i>gula melaka</i> syrup, complemented by the startling crunch of <i>kueh lapis</i> croutons, it was possibly the most perfect ice cream dessert I had ever tasted, certainly the one of the best desserts to ever come out of a fast food restaurant. </div>
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But by the next week, it was gone, replaced by the vastly inferior Dinosaur McFlurry. My mother, even more fond of all things <i>gula melaka</i> than I am, was positively heartbroken. She hadn't managed to try it even once.</div>
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Until our local McDonald's decides to bring back ice cream perfection, I created the following DIY version. It is not nearly as fluffy as a McFlurry—apparently, soft-serve ice cream is really difficult to make without expensive equipment—and the low-calorie ingredients do affect the creaminess (more on that in the Notes section below). Alternatively, use store-bought vanilla ice-cream, or bring along a cup and the appropriate toppings to IKEA, and take advantage of their $0.50 soft-serve cones. Almost anything can be achieved with determination!</div>
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<u><b>Gula Melaka Ice Cream Dessert with Kueh Lapis Chunks</b></u></div>
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<u>Vanilla ice cream (makes about 650 ml)</u><br />
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150 g raw cashew nuts</div>
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125–150 ml water</div>
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1/4 tsp salt</div>
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285 ml milk</div>
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75 g caster sugar</div>
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50 g silken tofu</div>
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1 tsp vanilla extract</div>
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Rinse cashews well. Cover with water and let stand at room temperature for 3 hours. Drain well, and transfer to a blender or wet grinder. Stir in salt and 125 ml water. Blend at high speed, scraping down sides as required, until smooth. Blend in a little more water, adjusting the consistency to resemble that of thick dairy cream. Once adjusted, the cashew cream should weigh about 290–300 g.</div>
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Set up a large heatproof bowl over a pot of simmering water to use as a double-boiler. Whisk together cashew cream, milk, and 30 g caster sugar. Stir gently over heat until almost boiling, when small bubbles appear at the edges of the bowl and steam starts rising from the top. Remove from heat.</div>
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Whisk together the tofu and the remaining caster sugar until smooth and thickened. Whisk in 125 ml of the warm milk mixture. </div>
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Reheat the milk mixture until almost boiling again. Whisk in the tofu mixture until well-combined. Simmer for about 10 minutes over low heat. The ice cream base should be thick enough to coat the back of a spoon.</div>
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Set the bowl over a dish filled with ice. Stir in vanilla extract. Cover with a piece of cling wrap pressed against the surface of the fluid, to prevent a film from forming. Stand for 20 minutes. </div>
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Refrigerate the ice cream base for at least 3 hours to overnight, until well-chilled. Churn using an ice-cream maker, or by hand by placing the ice cream in the freezer and whisking it every 45 minutes as it solidifies. Soften the ice cream in the refrigerator for 15–20 minutes before scooping.<br />
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<u><i>Kueh lapis</i> croutons (makes about 80–100 cake croutons)</u><br />
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75 g butter, softened but still chilled</div>
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30 g condensed milk</div>
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3/4 tsp rum, or 1/4 tsp rum essence</div>
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20 g all-purpose flour</div>
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1 tsp cornstarch</div>
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1/16 tsp (generous pinch) <i>rempah kueh</i> or allspice</div>
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50 g silken tofu</div>
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30 g caster sugar</div>
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45 ml aquafaba</div>
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1/16 tsp cream of tartar</div>
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Preheat oven to 200°C. Very lightly grease an 8-inch square baking tin using a paper towel. Line with parchment paper; grease the paper, and dust lightly with flour. </div>
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Place butter, condensed milk and rum in a medium mixing bowl. Cream using an electric mixer until fluffy, about 5 minutes. Place in refrigerator while not in use.</div>
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Sift flour and cornstarch together 5 times. Whisk in spice. Gently fold into butter mixture.</div>
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Whisk tofu and 15 g caster sugar at high speed until thick and smooth. Gradually fold into butter mixture.</div>
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Clean mixer blades well, and chill them briefly in the freezer. Prepare a chilled mixing bowl, preferably stainless steel, and place over a plate or bowl filled with ice. Place aquafaba in bowl, and sprinkle cream of tartar on top. Using chilled mixer blades, whip at low speed until foamy. Slowly pour in remaining 15 g caster sugar along the side of the bowl, and continue whipping until stiff, glossy peaks form, and the bowl can be overturned without the contents falling out. </div>
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Gently fold 1/3 of whipped aquafaba into the batter. Carefully fold in the remaining aquafaba, leaving some unmixed streaks. Refrigerate while not in use.</div>
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Preheat prepared baking tin until butter starts to sizzle. Transfer 1/3 of batter (about 90 g) and spread evenly around the base of the baking tin. Bake 5–10 minutes until golden-brown. Remove from oven.</div>
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Increase the oven temperature to 220°C; place an oven-proof tray filled with water at the base of the oven (alternatively, switch the oven to use only the top heating element). Add another layer of batter to the baking tin and spread evenly; give it a sharp rap against the table before placing it in the oven. Bake for 5–10 minutes until golden-brown.</div>
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Retrieve the tin from the oven. Press down gently using a buttered <i>kueh lapis</i> press or the back of a spoon. Add the final layer of batter. As before, spread batter evenly, and rap the tin against the table before transferring to the oven. Bake another 3–5 minutes until light golden, but not as fully-browned as the previous two layers. </div>
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Allow the cake to cool in the tin for 5–10 minutes, until it can be handled but is still warm. Use a serrated knife to cut the cake into four even squares, and carefully stack them up on top of each other. Cover the topmost layer with a greased piece of parchment paper, and place a broad-based weight on top (I used an airtight lunchbox filled with water, with a ceramic teapot placed on top). Allow to sit for 30–60 minutes until compressed.</div>
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Using a serrated knife, cut the cake into 1.0–1.5 cm cubes. Carefully transfer cake cubes to a lined and greased baking tray, spacing them out. Bake at 180°C for 15–20 minutes or longer, to desired crispness. For longer baking times, cover loosely with a piece of aluminium foil to prevent charring.</div>
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<u>Dessert assembly</u></div>
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Scoop ice cream into a chilled glass or ramekin. Scatter a few <i>kueh lapis</i> croutons on top and drizzle with <i>gula melaka</i> syrup.</div>
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<i>Notes</i></div>
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What's with all the bizarre ingredients? Well, I <i>am</i> calorie and cholesterol-conscious these days. For less healthy but creamier alternatives, substitute as follows:</div>
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45 ml aquafaba: 45 ml egg whites, from 1–2 eggs</div>
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300 g cashew cream: 300 ml heavy cream (at least 45% milk fat)</div>
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50 g silken tofu: 50 g egg yolks, about 3</div>
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Going in the opposite direction, it probably is possible to make a fully-vegan version of this recipe, by replacing the butter, milk, and perhaps sugar as well (if bone char refining is a problem). I... haven't tried.</div>
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For the <i>kueh lapis</i>, the all-purpose flour and cornstarch can be replaced by 22.5 g cake flour. If using cake flour, it only needs to be sifted once.</div>
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I use <a href="http://www.fairprice.com.sg/webapp/wcs/stores/servlet/ProductDisplay?storeId=10001&errorViewName=ProductDisplayErrorView&parent_category_rn=13541&productId=134006&urlRequestType=Base&categoryId=13577&top_category=13501&catalogId=10051" target="_blank">Sing Long Gula Malacca</a> syrup, but the syrup can be prepared from scratch using palm sugar.</div>
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<i><span style="font-size: x-small;">References</span></i></div>
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<span style="font-size: x-small;"><a href="http://joythebaker.com/2009/09/how-to-make-cake-flour/" target="_blank">Cake flour directions</a> | <a href="http://jeanetteshealthyliving.com/cashew-cream/" target="_blank">Cashew cream recipe</a> | </span><span style="font-size: x-small;"><a href="http://nasilemaklover.blogspot.sg/2011/02/kueh-lapis-indonesia-layered-cake-cny.html" target="_blank"><i>Kueh lapis</i> recipe</a> | </span><a href="http://www.bbcgoodfood.com/recipes/1881/ultimate-vanilla-ice-cream" target="_blank"><span style="font-size: x-small;">Vanilla ice cream recipe</span></a></div>
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-10261044698087772016-07-31T20:58:00.001+08:002016-07-31T21:12:09.076+08:00Giant List of Recipes<div style="text-align: justify;">
I prepare my own breakfast daily, lunch for six days of the week, and dinner on one day (all other meals belong to my mother - and yes, <i>belong</i> is indeed the correct term). I also make desserts from time to time. And since I'm a food addict and I love trying new things, I go through a lot of recipes. Occasionally I will <a href="http://wintershark.blogspot.sg/search/label/Recipes" target="_blank">write them up here</a>, generally if I've made more than a few modifications to the original recipe or combined a few together. Mostly though, I just use them as-is.</div>
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Anyway, here is a list of recommended recipes that I have tried relatively recently.</div>
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<u>Main dishes:</u><br />
<a href="http://www.knowingfood.com/poultry/black_pepper_chicken_chop.html" target="_blank">Black pepper chicken chop</a></div>
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<a href="http://www.wikihow.com/Make-a-Cheese-Souffl%C3%A9" target="_blank">Cheese soufflé</a><br />
<a href="http://www.seriouseats.com/recipes/2016/02/hungarian-goulash-beef-paprika-stew-recipe.html" target="_blank">Hungarian goulash</a><br />
<a href="http://www.simplyrecipes.com/recipes/lemon_chicken/" target="_blank">Lemon chicken</a><br />
<a href="http://www.bbcgoodfood.com/recipes/988638/lemony-mushroom-pilaf" target="_blank">Lemony mushroom pilaf</a><br />
<a href="http://www.thereciperebel.com/the-best-oven-fried-chicken/" target="_blank">Oven-fried chicken</a></div>
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<a href="http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html" target="_blank">Pan pizza</a><br />
<a href="http://www.seriouseats.com/recipes/2011/01/sichuan-dry-fried-beef-recipe.html" target="_blank">Sichuan dry-fried beef</a><br />
<a href="http://www.japanesecooking101.com/kabocha-no-nimono-simmered-pumpkin-recipe/" target="_blank">Simmered pumpkin (<i>kabocha no nimono</i>)</a><br />
<a href="http://www.jamieoliver.com/recipes/beef-recipes/steak-guinness-and-cheese-pie-with-a-puff-pastry-lid/" target="_blank">Steak, Guinness and cheese pie</a>, using <a href="http://www.epicurious.com/recipes/food/views/rough-puff-pastry-dough-230789" target="_blank">this rough puff pastry recipe</a><br />
<a href="http://crazykoreancooking.com/recipe/stir-fried-glass-noodles-japchae" target="_blank">Stir-fried glass noodles (<i>japchae</i>)</a></div>
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<u>Soups:</u></div>
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<a href="http://www.seriouseats.com/recipes/2013/09/miso-ramen-crispy-pork-burnt-garlic-sesame-oil-recipe.html" target="_blank">Miso ramen with crispy pork</a> [I used beef instead of pork and omitted the burnt garlic-sesame oil]</div>
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<a href="http://www.seriouseats.com/recipes/2013/03/rachel-allens-potato-leek-and-smoked-bacon-soup-recipe.html" target="_blank">Potato, leek and bacon soup</a></div>
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<a href="http://www.rakskitchen.net/2013/09/easy-rasam-recipe-rasam-recipe.html" target="_blank">Rasam</a></div>
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<a href="http://www.taste.com.au/recipes/34402/sour+beef+noodle+soup" target="_blank">Sour beef and noodle soup</a></div>
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<u>Breads and side dishes:</u></div>
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<a href="http://www.seriouseats.com/recipes/2014/04/all-green-spring-slaw-from-afro-vegan.html" target="_blank">All-green spring slaw</a> [I used butterhead lettuce instead of cabbage, Chinese celery instead of Pascal celery, and replaced the dressing entirely with 150 g Greek yoghurt, 2 teaspoons Dijon mustard, and 2 finely-minced garlic cloves whisked together]</div>
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<a href="http://www.crumblycookie.net/2011/09/15/cooks-illustrateds-ultimate-banana-bread/" target="_blank">Banana bread</a></div>
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<a href="http://www.bbcgoodfood.com/recipes/2475/cheddar-scones" target="_blank">Cheddar scones</a></div>
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<a href="http://rasamalaysia.com/crab-rangoon/2/" target="_blank">Crab rangoon</a></div>
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<a href="http://domesticgothess.com/blog/2015/07/30/hokkaido-milk-bread/" target="_blank">Hokkaido milk bread</a></div>
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<a href="http://theviewfromgreatisland.com/pink-grapefruit-watercress-salad/" target="_blank">Pink grapefruit and watercress salad</a> [I left out the endive and sumac]</div>
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<a href="http://www.kingarthurflour.com/recipes/amish-dinner-rolls-recipe" target="_blank">Potato bread rolls</a></div>
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<a href="http://crazykoreancooking.com/recipe/seasoned-cucumber-oi-muchim" target="_blank">Spicy cucumber salad (<i>oi-muchim</i>)</a></div>
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<i><a href="http://www.rakskitchen.net/2009/07/medhu-vadaiulundhu-vadaisakkarai-pongal.html" target="_blank">Ulundu vadai</a></i></div>
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<u>Desserts:</u><br />
<a href="http://www.annabel-langbein.com/recipes/banana-cake/255" target="_blank">Banana cake</a><br />
<a href="http://www.foodtolove.com.au/recipes/chocolate-nutella-mug-puddings-18581" target="_blank">Chocolate Nutella mug pudding</a><br />
<a href="http://www.kingarthurflour.com/recipes/golden-vanilla-cake-recipe" target="_blank">Golden vanilla cake</a>, frosted with whipped <a href="http://www.kingarthurflour.com/recipes/chocolate-ganache-recipe" target="_blank">chocolate ganache</a><br />
<a href="http://www.thereciperebel.com/grandmas-hot-fudge-sundae-cake/" target="_blank">Hot fudge sundae cake</a><br />
<a href="http://foodcnr.com/konda-kavum-recipe-from-aunty-gunawathie/" target="_blank">Oil cakes (<i>konda kavum</i>)</a><br />
<a href="http://blog.kingarthurflour.com/2014/10/15/pumpkin-doughnuts-baked-to-perfection/" target="_blank">Pumpkin doughnuts</a>, using <a href="http://www.goodhousekeeping.com/food-recipes/dessert/a22021/homemade-pumpkin-puree-recipe/" target="_blank">this pumpkin purée recipe</a><br />
<a href="http://www.annathered.com/2010/04/14/non-bento-23-fun-with-rabbid-1-bavarois/" target="_blank">Strawberry bavarois</a><br />
<a href="http://www.bbcgoodfood.com/recipes/5569/welsh-cakes" target="_blank">Welsh cakes</a></div>
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...I could have sworn there were more. Actually, there <i>were</i> more, but they may not have been very good. Many of the good ones seem to be from Serious Eats, which is a generally great site for picking up cooking skills.</div>
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-15399588991033484722016-07-02T19:57:00.000+08:002016-07-02T19:58:14.251+08:00Eighteen Kilograms<i><span style="font-size: small;">"It is lumber, man—all lumber! Throw it overboard."</span></i><br />
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<span style="font-size: small;">- <i>Three Men in a Boat, </i>by Jerome K. Jerome</span></div>
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It's done. I've lost all the <a href="http://wintershark.blogspot.sg/2016/03/excess.html" target="_blank">weight</a> I wanted to lose. I'm lighter than I have been in a decade.<br />
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I'm... free?<br />
<br />Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-76453639618353725422016-06-19T13:45:00.002+08:002016-06-19T13:45:55.908+08:00On Why Singaporeans Hate Singapore (But Shouldn't)<div style="text-align: justify;">
Found this <a href="https://www.quora.com/Why-do-people-hate-Singapore/answer/Theodore-Shawcross?ref=fb" target="_blank">commentary</a> via Reddit, and I have to say I agree, completely. The writer managed to crystallise many of the thoughts I've had regarding life in Singapore, including the faint annoyance that many locals don't seem to recognise or appreciate what they have.</div>
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In the accompanying comment section in r/Singapore (which, full disclosure, I usually avoid precisely because it is full of the appreciation-lacking sort), one redditor commented that the only thing they hate about Singapore is a weather. I... can get behind that, mostly. In a country with a largely consistent climate and a dearth of major natural disasters, 100% relative humidity is the price we all have to pay. On the other hand, that redditor clearly has never been to Melbourne.</div>
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Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-4537728557404966482016-05-25T21:29:00.001+08:002016-05-25T21:29:39.367+08:00I'm a Doctor, Not a... Normal Doctor!<div style="text-align: justify;">
I have my PhD! The graduation represented a final gauntlet - seriously, half an hour before the ceremony they piled on a set of complicated instructions, complete with a map, and pretty much everyone got it at least slightly wrong - but we all survived, no-one tripped on stage or lost their bonnet, and about twenty new doctors stepped out into the world. And then cupcakes were had.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIjtqqMZzEgZECufzhLfqnHNIicDFXFab5MxpKvBlua-tB-6ttz4d87PLnbKTO8vpJJLZwo2s9wNW0INemc1r30VKQiEXNAjwHcXf91azgE0CIe3Tqq7OnDmRLlhTPxPJQKbu_Er-JMK-/s1600/Graduation+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIjtqqMZzEgZECufzhLfqnHNIicDFXFab5MxpKvBlua-tB-6ttz4d87PLnbKTO8vpJJLZwo2s9wNW0INemc1r30VKQiEXNAjwHcXf91azgE0CIe3Tqq7OnDmRLlhTPxPJQKbu_Er-JMK-/s200/Graduation+cupcake.jpg" width="200" /></a></div>
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Unrelated topic - since the previous post, I have managed to get my hands on a bottle of <i>kirschwasser</i>! Authentic Black Forest cake is now a possibility. My other recent baking attempts have included two different types of bread - <a href="http://www.kingarthurflour.com/recipes/amish-dinner-rolls-recipe" target="_blank">potato rolls</a> and <a href="http://domesticgothess.com/blog/2015/07/30/hokkaido-milk-bread/" target="_blank">Hokkaido milk bread</a>. Both work with aquafaba substitutions, although for the milk bread I still used a beaten egg for the glaze.</div>
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A recent acquisition for my kitchen is this <a href="http://www.ikea.com/sg/en/catalog/products/90171144/" target="_blank">Grilla grill pan</a> from IKEA. The price is affordable but the pan works beautifully, I highly recommend it.</div>
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Finally, I think it's <a href="http://wintershark.blogspot.sg/2012/07/may-25.html" target="_blank">someone's birthday</a> or something. I think it's... Iron Man's? Yep, just <a href="http://marvelcinematicuniverse.wikia.com/wiki/1970s#1970" target="_blank">four days from now</a>, on May 29. Happy birthday to Tony Stark!</div>
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<br />Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0tag:blogger.com,1999:blog-6616012651534669253.post-66058819065567605182016-05-01T20:45:00.000+08:002016-05-25T20:47:18.331+08:00Recipe: Black Forest Ice-Cream CakeI love Black Forest cake - or at least, the whipped-cream-and-sponge confections carried by local bakeries, because authentic <i><a href="http://www.germany-insider-facts.com/black-forest-cake-recipe.html" target="_blank">Schwarzwälder Kirschtorte</a></i> is fairly complicated, calls for a liqueur not readily available here, and scorns the notion of calorie control. My brother is fond of it too, so for his birthday I was determined to come up with a version which would be recognisably Black Forest-like without immediately doubling his risk of heart disease. Aquafaba and <a href="https://www.yuppiechef.com/spatula/black-forest-cake-recipe/" target="_blank">this ice-cream cake recipe</a> proceeded to save the day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Vvpf7yWIS23shTgxwaLwhF6bbG_07_QRjR2b83xV8YySKvvbvOkGoUZ9nGTyOgvD666yCKJIyR4tfMsvKDh0efECfk4SR4T3DA0PPdOCzIhjojjkGhtbKu_CXHkDMFT0QybYVw887EQi/s1600/Black+forest+ice+cream+cake+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Vvpf7yWIS23shTgxwaLwhF6bbG_07_QRjR2b83xV8YySKvvbvOkGoUZ9nGTyOgvD666yCKJIyR4tfMsvKDh0efECfk4SR4T3DA0PPdOCzIhjojjkGhtbKu_CXHkDMFT0QybYVw887EQi/s200/Black+forest+ice+cream+cake+2.jpg" width="200" /></a><b><u>Black Forest Ice-Cream Cake</u></b><br />
<i><span style="font-size: x-small;">Adapted from <a href="https://www.yuppiechef.com/spatula/black-forest-cake-recipe/" target="_blank">this</a> recipe at yuppiechef.com</span></i><br />
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<i>Cake layer</i><br />
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90 g plain flour<br />
50 g caster sugar<br />
2 tbsp unsweetened cocoa powder<br />
1/2 tsp baking powder<br />
1/16 tsp baking soda<br />
45 ml aquafaba (or 1 egg)<br />
2 tbsp milk<br />
3 tbsp canola oil<br />
3 1/2 tbsp water from canned cherries (see below)<br />
1/2 tbsp cherry liqueur or cherry brandy flavouring<br />
180 g Oreo cookies, roughly crushed<br />
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<i>Ice-cream layers</i><br />
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411 g can whole tart cherries in water<br />
3 tsp granulated sugar<br />
200 ml thickened cream (35% fat)<br />
45 ml aquafaba or egg whites, chilled<br />
1/8 tsp cream of tartar<br />
190 g sweetened condensed milk<br />
1/2 tsp vanilla essence<br />
1 tsp lemon zest<br />
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Prepare the cake 1 day ahead. Grease a freezer-safe springform or silicon tin and line with baking paper. If using a silicon tin, place on a flat baking tray or flan tin to keep it stable. Preheat oven to 180°C.</div>
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Whisk together flour, sugar, cocoa powder, baking powder and baking soda. Make a well in the centre and pour in aquafaba, milk, and canola oil. Place cherry water in a microwave-safe bowl or mug and heat 30-60 seconds on high until boiling; add to cake batter. Whisk together until just combined. Stir in cherry liqueur. Mix in crushed Oreo cookies.</div>
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Transfer cake batter to the prepared baking tin and smooth out the top. Bake 30-35 minutes until springy to the touch and cooked through. Cool to room temperature, then transfer the baking tin to the freezer. Chill for 45-60 minutes, until frozen solid.</div>
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Meanwhile, drain 125 g cherries (reserve the water); halve and set aside in a medium bowl. Transfer the remaining cherries and water to a freezer-proof container and stir in granulated sugar. Place in freezer, stirring every 2 hours to form a slush. </div>
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Using an electric mixer, beat whipping cream to soft peaks, about 5 minutes. Place in refrigerator and clean mixer blades. Beat aquafaba to soft peaks, about 10 minutes. Sprinkle in cream of tartar and continue beating until stiff and glossy, about 5 minutes. Fold aquafaba into cream. Gradually fold in condensed milk, then vanilla essence and lemon zest. Transfer half of the cream mixture to the reserved 125 g cherries and refrigerate the rest. Carefully stir cherries and cream. </div>
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Retrieve frozen cake base from freezer. Quickly spread the cherry cream on top. Freeze for 2 hours until set. Spread remaining cream mixture on top and freeze for 6 hours to overnight, until completely set.</div>
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To serve, remove the cake from the pan and peel away the baking paper. Set it on top of a chilled plate and allow to thaw slightly at room temperature, about 10-15 minutes, until it can be cut with a knife. Serve with cherry slush piled on top or on the side.</div>
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Notes:<br />
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I used two flavours of Oreo cookies (original and chocolate) in equal parts. The cookies can be crushed using a Ziploc bag and a rolling pin, but I find it easier to quickly pulse them in a food processor.</div>
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I used homemade aquafaba from boiled soybeans (a little sweet) and chickpeas. They didn't quite whisk past the soft peak stage and collapsed quickly, but the ice-cream came out fine, if a little dense. If you want aquafaba which reliably whisks to stiff peaks, use the water from canned chickpeas.</div>
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Canned cherries may look rather pale and unappealing, so you can stir in a few drops of red food colouring to improve their appearance. Fresh cherries can also be used; reserve any juice released while halving and pitting the cherries, and when making the slush, add enough just water to cover the cherries.</div>
<br />Wintersharkhttp://www.blogger.com/profile/14903936475028046881noreply@blogger.com0