A Weekend of Stuffing My Face

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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.)

2 eggs
100g sugar
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.

About Aun Koh

Aun has always loved food and travel, passions passed down to him from his parents. This foundation, plus a background in media, pushed him to start Chubby Hubby in 2005. He loves that this site allows him to write about the things he adores--food, style, travel, his wife and his three kids!