A Weekend of Stuffing My Face
Posted on May 16, 2005 by Aun
What a weekend of eating! On Friday, my wife and I met up with two good friends for a delicious yakitori dinner at Ahodori (which I wrote about in March). Saturday night, we had a feast at a friend’s new (and really amazing) apartment. The food, cooked by his gorgeous fiancé, was beautiful. We started with an amuse-bouche of ebi cappellini topped with lobster bisque jelly and flutes of Rosé Champagne. The dinner consisted of a seared tuna salad, tartare of ocean trout and sushi rice, grilled lamb chops with mash, and a delightful lemongrass jelly with fruit and citrus sorbet. Wow!
Sunday, my wife S and I were hosting lunch. We decided to whip up a small lunch, made up of some of our favourite dishes. We started with Chiva-Som’s Thai Pomelo Salad with Prawns that we’ve become quite addicted to. As a main, S slow-cooked a big slab of pork belly, which we cubed and served with grilled vegetables and cous-cous. The pork was buttery and super tender. I have to say, S has really mastered this dish in the past few months. For dessert, I made a layered red fruit jelly and panna cotta which I’ll post about later as my contribution to this month’s Is My Blog Burning? challenge.
After lunch, to eat with our coffees, I whipped up some madeleines (pictured above). I adapted the Mini Madeleines recipe in Patricia Wells’ The Paris Cookbook. I like her recipe a lot because it’s really simple and the batter can be prepped a day in advance. I’ve posted it below.
To finish off a weekend of feasting, Sunday night, we went with my family to the newish Straits Kitchen restaurant in the Grand Hyatt. It’s a sexy, slick space that fronts a local hawker buffet. It’s not cheap but it’s actually pretty good. One weekend, 4 huge meals. I think I’ll be drinking juice and eating light for the rest of the week… well, maybe for a day or two.
Mini Madeleines (recipe adapted from The Paris Cookbook, by Patricia Wells, published by Kyle Cathie Limited, 2001.)
Grated zest of 1 lemon
120g plain flour
1/8 teaspoon sea salt
90g unsalted butter, melted and cooled
1 tablespoon honey
Butter the madeleine pans and place in the freezer. • Beat eggs and butter together using a mixer until the mixture is thick and lemon-colored. Stir in the zest, then the flour and salt. Finally, stir in the butter and the honey. Cover and refrigerate for at least 1 hour and up to 24 hours. • Preheat the oven to 190ºC. Remove the batter from the fridge and spoon it into the moulds. Bake for between 8-10 minutes (if using large madeleine moulds, 10-12 minutes works well). • Remove the madeleines from the pan as soon as they are cool. Enjoy.