Cantonese
Chow
By Edvarcl Heng
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Sticking
to the old is best concept, no fancy fusion is welcomed here
in this eight-month-old restaurant; just unpretentious, unassuming
offerings that are capable of bringing out our best in the
'woos' and 'ahhs' department.
 Our first dish was "Chef Chan's Famous Crispy Roast Chicken",
a delight that is covered by skin that has been browned to
a faultless crispness, the succulent and juicy flesh within
simply melted in our mouths.
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The "Special Fried Cuttlefish with Salt & Pepper" deserves
a special mention. Lovingly fried till a crunchy golden brown, it
is slightly piquant in taste and very addictive. It took only five
minutes before the plate was empty. Diners should, however, be aware
that it is a tad bit saltish.
Another worthy dish is the "Beef Tenderloin with Black Pepper
Sauce" which possesses an unusual juiciness that bore well as
we munched down heartily. Our vegetable dish was the "Braised
Vegetables with Salted Egg, Century Egg and Bean curd". Coated
in a rich and luscious gravy, the mix of the eggs and bean curd added
a delicious twist. However, it was felt that the vegetables literally
looks drowned under all that gravy.
 For dessert, we had the "Cream of Chinese Almonds". Served
warm, it is a silky-smooth concoction that slides like velvet down
one's throat. It was a pity that the serving was so small though,
we would have loved a bigger bowl of the stuff to linger over.
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ADDRESS:
SAFRA TOA PAYOH CLUB, 293 LORONG 6 TOA PAYOH, SINGAPORE 319387. TEL: 6250 3363
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Carrot
and Cake
 I
have to share this carrot cake recipe as it tastes
great, almost flop-proof and it's good for you.
Carrots are full of beta carotene and vitamins and
they are available all year through. What perks
this cake up is the addition of two big spoons of
grated ginger. Choose ginger that's not too old
and stringy. But, don't use young ginger.
Use canola oil as it whips up well in cakes. As
you beat the eggs into the canola and sugar mixture,
you'll notice that it will turn creamy. That's the
oil and egg emulsifying, like mayonnaise. This is
not a light cake, and it has an almost pudding-like
texture. You can serve hot or cold. As I've
only used one cup of icing sugar, the frosting is
softer, and will not be too stiff. |
Carrot
Ginger Cake With Cream Cheese Frosting |
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Cake
Ingredients:
3 cups carrots, peeled and grated
2 tablespoons peeled and minced fresh ginger
1 cup walnuts, roughly chopped
1/2 cup red glace cherries, quartered
2 cups plain flour
2 teaspoons baking powder
1 teaspoon cinnamon powder
1/2 teaspoon salt
1 1/2 cup canola oil
4 eggs
1 cup brown sugar
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Frosting
Ingredients:
1 packet (8 oz) cream cheese
1/4 cup maple syrup
1 cup icing sugar
8 tablespoons butter
1 tablespoon marmalade
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By
Pauline D Loh, food writer, deputy editor of Today and resident
in Ang Mo Kio
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| Make
the cake: |
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Peel and grate carrots. Peel and grate ginger. Chop walnuts.
Cut cherries. Pre-heat oven to 180 deg C.
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Mix plain flour, baking powder, salt and cinnamon powder
together. Set aside.
- In
a large mixing bowl, beat canola oil and sugar together,
until sugar dissolves.
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Add eggs and beat well. (The mixture will emulsify, like
a dark mayonnaise.)
- Slowly add in flour mixture, mix well but do not over
beat.
- Add grated carrots, walnut, ginger and cherries. Mix well.
Pour cake mixture into two loaf pans or a loaf pan and a
10-inch round cake pan.
- Bake for 35 minutes or longer until test skewer comes
out clean. Cool cake.
- While cake is baking, prepare frosting. Beat butter, cream
cheese, maple syrup and icing sugar together. Stir in the
spoonful of marmalade. Cool in fridge.
- When cakes are cooled, cover with cream cheese frosting and decorate with walnuts or pecan halves.
(Total cooking time: 1 hour. Cake keeps 3 days if refrigerated. Makes two loaves or one loaf and a round cake.)
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