The Sugar Bar » seafood

KHA: Soothing modern Thai cuisine on No. 38

diva — Sun, 17 Apr 2011 17:27:14 +0000

Vampires like cool, dark sun-forsaken places. So do I. But dark shadowy areas can sometimes be such a bore (without the right props); this one isn’t. KHA, tucked away in Martin Road No. 38, is a very cleverly lit space. It’s sheltered from the scorching sun, with a basement feel about it. Its shadowy interiors and dark wooden furniture are brought to life, contrasted with beautiful conversation pieces and enamel vases. The only windows in this restaurant provides a view of bamboo plants and nothing else, locking out the rest of the world and leaving you only a tranquility and quiet restfulness. Something about the textures of Kha’s interior makes you feel like you’ve been instantly transported to a fancy schmanshy restaurant of a private resort and yet as welcome and at home as you would be in the living room of a close friend. I really appreciated the menus which were printed as an archived Thai newspaper on browned paper. The design, typography and uniqueness of such an idea surely wasn’t lost on me.

And of course, neither was the food – which was beautiful, immaculate, an exotic explosion of colours and flavours, a real spectacular display of Thai cuisine. It helped that the inviting interiors of Kha were cloaked in a seductive shadow creating a romantic candlelight ambience whilst the plates on your table were slyly shone a spotlight from the snazzy lights above. The food took centrestage really, and everything else appeared but an effortless afterthought. It was a thoroughly delicious and satisfying meal, which left me a little breathless but dessert picked me right up and obviously hit the g-spot well and good. Instantly, I had favourites. The tom yum soup was just gorgeous and extremely comforting for me (I wasn’t feeling that up to scratch in fact I felt as though I was on the verge of destruction with only myself to blame); the prawn & crab cakes were light, refreshing, citrusy and had a lovely crunch against the melting softness of its insides; the desserts were to-die-for and prettily presented (and flavoured – I mean there were FLOWERS in the red ruby). Even the regular mineral still water was delicately flavoured with lemongrass. That’s beaute, dedication and everything which makes a real foodist’s heart flutter!

But lemme really talk about the food (with pictures to show for it).

I was sipping a watermelon juice quite happily waiting for the real queen of drinks to turn up – the pomegranate mocktail – known quite glamorously by the name Ruby Starlet (now you mustn’t mind that it has a real burlesque dancer feel to it). This is Kha’s maroony red signature mocktail with pomegranate, fresh mint leaves, lychee juice and fresh lime juice. It’s a little on the sweet side, but if you’ve a sweet tooth then you’re sorted. Thoroughly refreshing.

Then came the appetizers, hefty, delicious and a force to be reckoned with.

Appetizers

Papa Adun’s Phad Tow Hu – a crispy fried tofu with crispy basil and three flavoured sauce. Light and creamy tofu encased in a paper thin crispy crust which had a sweet savoury flavour quite similar to that of Indonesian fried chicken.

Tod Man Poo – Thai Crab & Prawn Cakes served with green mango salad, yoghurt and sweet chili. This was a real favourite of mine since crab cakes are something I really adore and it was interesting to taste a Thai rendition of this classic. The sweet chili went really well with the smooth sweet taste of crab and prawn. Nice touch on the yoghurt as I’m not a fan of mayonnaise which restaurants so love to pair with crab cakes.

Yam Nua Wagyu – grilled red curry rubbed wagyu beef with papaya salad, yoghurt & chili jam. Like red curry? You’ll love this which goes terribly well with the richness of the wagyu. So tender the whole thing just melts in your mouth once you bite into it. They’re extremely generous with the yoghurt and chili jam here but it isn’t too spicy. The jam would go so well in a salad or just on a cracker.

Crispy Whole Green Chili stuffed with Pork & Herbs with Malibu Chili Soy, Tom Yum, Honey Mustard dipping sauces – In all honesty, I was a real pussy with this one. My reaction when the plate was placed before us, ‘Oh, I don’t eat chilis really and definitely not whole green ones.’ My fear was for naught. The chili seeds have been removed and replaced with a fragrant herbed pork. The chefs obviously do a little surgery thingy on the chilis, seal ‘em back up and then deep fry them in a deliciously flavoured batter. Light like tempura. The three dipping sauces were quite something and so very creative. I liked the tom yum dip. The Malibu chili soy had a real impact in every sense of the word. Careful, it’s bleedin’ hot, like a lady in a red dress.

Tom Yum Goong – soup is always comforting but even within the world of soups there is a hierarchy with my mumma’s herbal soups being at the top, carrot coriander and anything with churned butternut coming way close at second, homemade miso varieties at third, kimchi jjigae kinda tied actually, fish steamboat soups or hotpots coming close after…I mean there’s lots. And of course Vietnamese pho broth. And then I forget that somewhere out there, a tom yum soup is demanding to be acknowledged. I acknowledged, and bowed down. This is one humbling experience. A cacophony of flavours all captured within a bowl – sweet, savoury, citrusy, spicy, sour, taste of the sea, zing of lemongrass. There’s so much going on in here with different bits shrieking for attention, shouting and pulling at your tastebuds but at the same time the warmth and spice of the soup tugs at my heartstrings and breathes life (or fire) into the hearth of my chest. It wouldn’t go away even after I was done with this soup, like a clingy girlfriend or a burning tattoo freshly inked onto tender skin. Yea. It was soooo sick I wanted more.

Main Courses

Gaem Sam Yang – 3 Signature Curries: Penang Beef Curry, Green Chicken Curry, Red Vegetable Curry – The penang beef curry was quite chicly presented. Red vegetable curry very rich and creamy but maybe not so much my kind of thing. The Thai Green Curry? Winner. Enough said.

Red Vegetable Curry

Green Thai Chicken

Penang Beef Curry

Pha Yang Bai Tong – Chargrilled Seabass with Lemongrass in Banana Leaf and Dill Chili Sauce This was a real stunning dish. Maybe it’s cause my poppa loves fish and I am a pescetarian myself but this was really good and had the soft flake-away melt-in-your-mouth texture as steamed fish dishes normally do (and this wasn’t even steamed!). The lemongrass marinade on the fish skin was a nice touch although I couldn’t quite grab any banana leaf fragrance from this. Nonetheless, the dill chili dip was amazing in a violent way. Think wasabi. Wasabi’s perfect with raw fish. Dill is perfect with fish, whichever way. So really…this is >> Genius, fiery and so unexpected. (If you’re thinking of a steamed seabass with Thai flavours quite similar to this, Westlake Restaurant does a pretty snazzy one too)

Pad Thai Noodles – Delicious of course (tasted similar to mee goreng noodles) but not quite what I was expecting. This was a little too sweet for my liking not that it was bad at all but not the pad thai I have usually eaten at other restaurants. But to be fair, I’ve never had pad thai in Singapore so this was fun.

Desserts

Thap Thim Krwap aka Red Ruby – red rubies, coconut jasmine syrup, shaved ice and real jasmine flowers to boot (don’t eat them though!). A childhood favourite of mine because I used to think I was eating real rubies but they’re red coloured starch-covered bits of water chestnuts.

Khao Neaw Ma Muang – Mango with Sticky Rice and Pandan Coconut Cream A Thai favourite and classic, jazzed up with a minty green coloured pandan flavoured coconut cream. Love that coconut cream has a vanilla-y, almost savoury flavour and gives this dish real depth. Hmm, rephrase? Yea, coconut cream can expand your horizons people. Take that.

Sang Kha Ya Pug Thong – Pumpkin Custard with Coconut Ice Cream, shredded apples & strawberries and mango purée Blew.me.away. Really. I wasn’t expecting this pumpkin funny-looking thing to taste so good and rich like a cake, yet pretty light and wobbly in the mouth. Press a bite of it gently between tongue and roof of your mouth and all sorts of wonderful begin. The coconut ice cream impressed my dining partner. It was true to its taste, kinda like a real coconut bashed up into an ice cream maker with lots of coconut milk, a bit of sugar and nothing else. Nice. Simple, raw, uncomplicated food. In a sense. I really liked what I saw (and ate) on this plate.

So, after all that I was nearly reaching a state of food coma. Had to have tea to wash it all down and soothe a rapidly expanding stomach. This helped: Lemongrass Tea from Gryphon Teas. Fragrant and soothing, and it certainly helped bring on a wave of sleepiness.

Meal concluded. I was such a satisfied fat cat. All I wanted to do was lie down to die.

Anyway, remember I was banging on about the ambience and light in Kha? Well that’s not the only clever thing about Kha (and its food), its space is inspired by the industrial warehouse lofts in the big NYC and the big smoke (London) and it kinda does feel like that judging from my repertoire of warehouse partays (Shhh.A lot more civilised, sophisticated and less grunge and grimey of course). What’s more awesome, however, is that Kha is just a humble child of boisterous triplets – No. 38 Martin Road is where a 3-in-1 dining concept has been born. Here, you’ll find Kha, Provisions (all decked out with royal blue Smeg fridges and gourmet food for takeaway) and Graze which is apparently the shiz for brunches housed in the same block. Kha’s siblings interestingly are well-lit and decked out in lots of white walls and furniture. Bright, cheerful yet cheekily rustic. I’ll be visiting soon – the two chirpy siblings and the black sheep of the lot.

Curious? And curioser? Go check it out yourself.

Kha
No. 38 Martin Road
Singapore 239059
Tel. 6476 9000
Web. http://www.kha.sg

Beach Road Prawn Mee Eating House & Ngoh Hiang

diva — Tue, 07 Dec 2010 16:13:02 +0000

I’m beginning to feel the Christmas season. Yes I’ve finally stepped out of my bubble of denial and have acknowledged that it is December already (which would pass by in a flash). Soon, I’ll be whizzing along in a panicky flurry baking things, shopping for ingredients, storing and packing it all away before that important Christmas dinner. I haven’t had time to start filling the house with mince pies and fruit cake. In fact, I find myself baking in the middle of the night when I’m tired and half-asleep, snapping pictures hurriedly in the early morning before I leave for work, uploading them onto the laptop in the evening after dinner and then (usually) falling asleep whilst trying to edit them. I’m knackered yes! And feeling very guilty that I’m not doing the usual baking (or shopping if things get dire) to get the house in a Christmasy mood.

But things aren’t all that bad. I am still soaking up the flavour of local delights. And one of that, of course, is prawn mee (or prawn noodles)! This dish comes as a choice of yellow egg noodles or a mix of egg noodles and rice vermicelli, and fresh juicy sweet prawns served dry with a mix of condiments and fried shallots. Or, you can have it noodle soup with that signature dark brown murky broth so rich with the flavour of prawns you’d be hard pressed not to down the whole bowl!

Singaporean dishes are flavour-packed. I admit that some don’t look like much and I agree that some border on being just a plate of grease. There’s the bad, and then there’s the good (well, I’m actually learning that as I go along). So we look towards the brighter side of life right? Flavour is something the locals here do not discount on and truly, it is the pride of local cuisine. You can taste it almost before you put it in your mouth. An explosion of flavours, a symphony of it – all of them trying to get your attention all at once. Local flavours aren’t subtle and I doubt they’ll ever be.

Prawn mee is all about flavour! Minimal ingredients, fantastic condiments and an out-of-this-world broth. Most people will choose the noodle soup option to slurp it up with all that wonderful broth. A noodle dry option, panic you not, is no way inferior to the former though. The noodles aren’t at all dry but served with a mix of savoury and spicy condiments. A bowl of broth is also served together with the noodles lest the customer starts up a riot (who eats prawn mee without the broth yea?). I especially love to add a few spoons of broth to my dry noodles and mess it all up soup, noodles and condiments so everything is well coated. Messy. But absolutely delicious.

This place we ate at is a local favourite. Hungry yuppies from wherever they huddle flock to the East side for this. We’re lucky our office sits just above this place, well sorta. Getting a table here ain’t difficult as they’re well prepared for a big lunch crowd. To get your food though, expect to queue.

One interesting thing about this eating house is that they outsource one particular dish – ngoh hiang or 五香. Ngoh hiang is a Hokkien dish of fried fatty pork or prawns flavoured with soy, Chinese five spice and mixed with ingredients like crunchy water chestnuts, spring onions, etc. It is wrapped in a thin beancurd skin then deep fried. It is absolutely delicious and the varieties are many. I’ve always eaten the usual pork rolls but the stall here offered varieties like sweet potato filling and even pork liver roll. I shuddered at the latter, having ordered that by mistake but surprise surprise, I loved it. The fried prawn biscuits 虾餅, the flat white cracker-like things at the bottom of the plate, were crispy and wonderfully light as well. A great side dish or appetizer I suppose. These can be eaten on its own or with a variety of condiments such as a sweet and tangy plum sauce, a thick spicy chili paste and even this surprisingly sweet but strangely coloured pink gooey sauce.

So there, a slice of my eating life and a few snaps of some local cuisine.

Beach Road Prawn Mee Eating House • East Coast Ngoh Hiang
370 East Coast Road
S(428981)
Singapore
Closed on Tuesdays

Looking Back: Squid, Mussel & Shrimp Pasta in Basil Oil Broth

diva — Thu, 14 Oct 2010 06:19:41 +0000

If like me you love all things aged and vintage, that treasure chest of stored memories and dusty stories untold or forgotten, then looking through old photo albums must be a joy for you. Settling back home and unpacking is such a chore. So I’ve left bags, clothes and all of my randomness of a clutter to be strewn all over the bedroom. It’s procrastination station. But time spent at this station is time well spent (in my defense) because I’m taking a break looking through old photo albums and having a real hoot of a time. Literally, a HOOT. I’m guffawing so much with laughter, running all through the house squealing at the ridiculous atrocity of my past fashion sense and the awkwardness of teenage years, that period of fatty and carefree wonderment. A picture of my little sis in shocking pink floral tights and myself – a vision of angsty boyishness – brings forth tearful laughter so loud that I’ve drawn both my little sis and Mum to come join me. The more the merrier – to revel in the bittersweet and nostalgic times of the past, immortalized in yellowed, sticky pages of old photo albums within these (very fine quality, might I add) photographs on Kodak/Fujifilm paper. They’ve stood the test of time, aging very little and only in terms of colour. That means something!

Mama and Me

Many a times, when you get caught up in your own world and your own troubles – or for me get swept up in the hustle and bustle of a different city – one can forget so much. It’s good for the soul sometimes to look back and reminisce or as a Chinese idiom goes: 飲水思源 , to remember the spring when you drink water and be grateful for it. The source of my spring water, the source of inspiration for me is my mother’s cooking. And one very simple almost mundane dish she cooks is well-loved by the whole family and when talked about, bring wide smiles and big sighs – Mum’s spaghetti bolognese. Mum hasn’t had the time to cook a mammoth pot to feed all of us house of the hungry.

I stepped in. The first dish I cooked for the family since I moved home – squid, mussel & shrimp pasta in basil oil broth. A pasta combining both spaghetti and spinach fettucine (pffft..how half assed right?) and a good selection of seafood. I used a Jamie Oliver recipe which involved preparing a lovely lemon basil oil made from pounding basil leaves and anchovies in a pestle and mortar before adding extra virgin olive oil and lemon juice. This then went with with the broth produced from the cooking liquids of the mussels (and other seafood which I added because we’re such seafood fans). It’s not the same however. The satisfaction and that post-dinner rub-belly-and-’AH!’ feeling just wasn’t there. Mum’s cooking is still the best and everyone knows it. She’s spoiled our tastebuds.

groovy, baby

I’ve still much to learn. And my Mum is both proof and inspiration that one needs to keep learning and improving. Anyway, she’s pretty damn cool too. I’m sure you’d agree if you saw some old pics of her, her wardrobe and the dresses she used to make for herself and friends. East London vintage shops, my mum could put you all to shame! I might have forgotten this for quite a while, or rather, have always known it but with time have not been quick to remember it – I am who I am today because of my mother (and of course, my dearest paps. I was a tomboy before, so I think my paps helped a lot in that area. Actually, I’m still very rough around the edges with a heart that’s half dude) and boy, she was and still is a beautiful and intelligent woman.

Ah. Mothers and daughters, right (and fathers and daughters)? Rock on, y’all.

Two Egg Inari Sushi

diva — Tue, 23 Feb 2010 18:27:16 +0000

On my days off, I am faced with mountains of readings, seminar prep work and the banal job of tidying and cleaning my apartment. That’s just dead boring. Academia has turned me into a boring fool so of course, I turn away from the books, humour myself and my tummy with one day of absolute food whoring. What that entails is travelling through London for ingredients (rain or shine – that means I gotta have a wet weather plan ready), quick coffee stop to rest shopping-bag-tired me with extra time factored in to browse some interesting shops I find along my way, journey back home to cook up a storm (or not) before the sun sets and all hopes of decent food photos are dashed.

A very long sentence that was. But it aptly reflects how much I do within the space of about 2-4hours zipping back and forth via bus or tube with a gianormous shopping bag. Pretty much a whirlwind of things happening, to do and yet-to-do, which is probably why slow walkers and confused tourists with huge suitcases frustrate me a little when I’m rushing against time (the sun set remember?). And when some hoity toity lady with a Louis Vuitton bag decides to squeeze past me onto the tube, nearly trodding on my toes with that knife-like stiletto heel and catching the wire of my iPod earphones resulting in me having to discreetly follow her until I can safe dislodge that caught wire from her handbag WITHOUT appearing like I’m trying to pickpocket her, I’m just that close to giving up and jumping into a taxi like a true diva. But that I don’t do. I bite my lip, pull my cap lower and blast up the rock music. Simply have to live within my means, don’t I?

I love going out for sushi but unknown to many, sushi is a bit of an occasion food. It’s a treat and unless it’s bento-style, we don’t really have it unless there’s something to celebrate or someone to reward it with. But it’s also a very tasty, clean food that’s popularly marketed now as a ‘health food’ or an ‘on-the-go’ kinda snack. Sometimes, I have sushi for lunch at work or if I’ve had time to prep it the night before, that goes into my bento as well. It’s not messy to eat, looks great, tastes great and cheap to prepare as well (depending on your toppings of course). And because it’s a very special treat-food, it makes me feel like I’m taking care of myself well. But what with the cold, I’ve found myself sticking to hot soups and stews of late and therefore neglecting any cravings for sushi. I can safely say my day off is now very productive – I food-shopped, I made sushi enough to feed me for 2 meals and I totally whored it out.

Was watching something the other day and this sentence stuck with me: “Food is medicine for your body.” That’s very true as food is what feeds your body, repairs the muscles, looks after your bones and organs, etc. It is essential and something that shouldn’t be avoided like the plague but celebrated and enjoyed. Of course, don’t overdo it and become a million stone baby. A good balance is what should be had. So anyway, here my post dedicated to bringing some colour/happiness (despite the grey) to the kitchen and to enjoying the simple pleasures of food which should be an occasion in itself!

In a previous How to Prepare Sushi post, you might have seen my plain inari sushi, naked but for a humble sprinkling of black goma seeds. This time, I opted for a blast of sunshine in the form of 2 types of egg topping.

Recipe yields 8 sushi.

Two Egg Inari Sushi
Ingredients
sushi rice (recipe here)

Tobiko roe is a lot smaller than ikura roe with a bit more of a crunch. Plain tobiko has a lovely bright orange colour but you can find them coloured with wasabi, squid ink and yuzu orange – the first two being my most favourite.

Ikura roe has a salty, oily flavour. If you’re a first timer to it, you might be put off by its strong taste of the sea and aftertaste. Gari sushi pickle will help remove that aftertaste and cleanse the palate.

Have used these lovely Burford Brown eggs for a denser flavour and colour

Ingredients for Scrambled Eggs

To cook scrambled eggs for bento or sushi topping I recommend using a pair of chopsticks to get that fluffy scrambled texture. Japanese scrambled eggs will differ from the usual British grub scrambled eggs which tends to be a little wetter, milkier and held-together rather than beaten and fluffed up to resemble minced meat.

Beat the eggs in a bowl. Add the sugar, sake and a little salt to taste. Beat. Pour into a heated saucepan which has a few drops of vegetable oil in it. Cook initially on a medium heat.

When the outer edges starts to cook and pull away from the sides of the pan, turn the heat down to low. Using your chopsticks, stir quickly and continuously as though whipping the eggs. When you can see the eggs quickly losing its wetness (this cooking process can happen quite quickly depending on your cooking hob), you may want to pull the saucepan away from the heat but still stir the eggs until its all cooked through and has lost all wetness. Be careful not to expose it to too much heat or cook for too long as the eggs can start to colour from being fried and become too dry.

To assemble the sushi:

Have age wraps, sushi rice, scrambled eggs and fish roe neatly prepped in front of you from left to right respectively as you’ll move from the first ingredient onto the next left to right. I use a wooden chopping board to make the sushi on as well before transferring into a bento box or plate.

Gently split open the prepared age wraps down the middle. If you’ve made these age wraps from scratch, slice them down the middle and open it carefully from the sliced side. Don’t open them all the way or you’ll split the bottom of the age ‘bag’. Spoon about 2 tbs of sushi rice into the bag and gently press and mould into the bag. As I fill it, I give the bag a gentle tapping against the chopping board to give it a nice flat bottom so that it doesn’t topple over. Ensure your rice is evenly filled so that the inari sushi can stand fairly stable on its own.

Using a pair of chopsticks, fill half the inari with scrambled eggs. Make sure you fill round the sides of the scrambled egg half so that none of the rice can be seen. If there are any empty pockets between the age and the rice, you may fill it with scrambled egg as well.

Using a spoon for the ikura and chopsticks for the tobiko (I find chopsticks are easier to handle the smaller roe), fill the other half of the sushi and make sure you’re careful to fill the sides as well so that the age doesn’t end up pulling away from the rice or have any empty pockets showing.

Fill the rest of the age wraps and you’ve got 8 yummy two egg inari sushi.

Prawn, Shiitake & Tofu Ankake Donburi

diva — Wed, 20 Jan 2010 15:38:38 +0000

I made a very similar dish earlier on Monday. I had just gotten home from uni, starving, cold, and just a tiny bit cranky. In such a volatile state, it was very likely I would’ve succumbed to the lazy option of a bowl of cereal. Oddly enough, I prepared a prawn & tofu stew of sorts using mirin, sake, miso, smoked pancetta (yea, odd one out) and lots of negi. It worked and I think a part of me was shocked it had because honestly, cranky cooking isn’t always a very wise thing to do.

I wanted to recreate the flavours for a donburi. Why I was so motivated to have a donburi was also due to my newly purchased bowl. You can check it out in the pictures. It’s even got a cute little ceramic cover like those claypots you normally see at Chinese restaurants. Was unbelievably chuffed all of yesterday about my bowl. I even got it out and showed it to the flatmate and her boyrfriend too. I was all giggles and big grins. And you know what else I absolutely love about my new bowl? If I wanted to have pickles with my donburi, all I need to do is to flick over the cover which is helping to keep my just-cooked meal nicely warm, put the pickles on the underside of the cover which when flipped, acts as a little side-dish. How awesome is that! Most donburi bowls I find are a little too large so I end up filling it up to only halfway which looks a little silly. And if I fill it all the way, it’s too much food for me to consume at a go (actually I lie, sometimes I can eat a horse if you could bang it up into a soup and therefore downsize it into mouth-friendly portions- sorry if that was crude). This guy is just purrr-fact.

In my walk-in kitchen – and I call it that because it’s so ridiculously small and crappy I could cry – I own very little. 1 cereal bowl, 2 plates, 2 Cath Kidston mugs (1 given to me for my birthday), 1 milkpan and small frying pan (given to me by S’s mum for my birthday as well), 1 glass mixing bowl, 1 colander, some cooking utensils and cutlery. That is literally owning next to nothing. And I don’t complain because the kitchen has very little to offer as well: no oven, 2 ridiculously tempermental electric hobs, zero work space, 1 crapbag microwave/grill, next-to-zero pantry cupboard space – and that is something we can’t change since we’re all moved in and literally living in the coolest, trendiest bit of Central London. So gifting myself this humble bowl makes me very happy and even happier to use it. (I thought about an ice cream maker but that in comparison to my small kitchen would be a monster of gadget.)

But anyhow, another recent purchase was the Everyday Harumi cookbook, just one of the cookbooks I’ve had on my Amazon wishlist for a while now. The pictures in here are seriously good and the recipes so easy to follow (very similar to things my mum would cook at home – a very heartwarming cookbook). It’s too bad for the others that they didn’t get purchased but I thought was a longtime coming. After flipping through it, I was glad to see a recipe for something quite similar and incorporating an ankake sauce. This sauce is made by thickening seasoned dashi stock with a potato starch and water mix. It is very tasty and goes so wonderfully well with rice; therefore making donburi one of the best comfort foods for me. When the day is as grey as heck from morning til evening, surely a bowl of rice will bring a little sunshine into my cupboard-sized bedroom?

I haven’t followed Harumi’s recipe exactly. In fact, I’ve used some different ingredients but I’ve basically followed her ankake sauce recipe quite closely. I think this dish is spanking good and you can try it with loads of other types of ingredients. Smoked pancetta cubes was a bit of an odd one out. But I do love pairing it with prawns and seafood in general – as you can see from my past King Prawn Pancetta Fried Rice post. Very comforting, very easy to make. I have a feeling my mama would be proud.

A little word about potato starch – you can find this in Asian supermarkets. I got a packet which cost a little over a quid from my Japanese grocer – a really large packet actually so it’s good to invest in it and just keep it in the pantry for future use. Also, potato starch is a lot stronger than cornstarch as a thickening agent so you don’t need large quantities to get the required texture. It mixes a lot easier than cornstarch I find, so you don’t get those bitty pockets of starch like if you used cornstarch or worse, plain flour.

This recipe yields 2 servings.

Prawn, Shiitake & Tofu Ankake Donburi
Ingredients

Prepare vegetables. Clean mushrooms, trim the stalks and either finely slice them or leave them whole and star the top with a knife. This ensures that it gets cooked through (similar concept to brussel sprouts) and also looks pretty. My mum prepares it with the star for oden hotpots but I generally like to cook my shiitake mushrooms this way.

For the ankake sauce: In a small bowl, add the soy sauce, mirin, sake, sugar to prepared dashi stock. You may use any type you’ve got on hand but I prefer using a sardine or bonito one as it gives a bigger flavour than kelp stock I find. Mix together thoroughly and set aside. In another bowl, mix together the potato starch with a tbs of cold water. You’ll need to give it a quick mix again before using as this will settle whilst you let it stand.

In a large frying pan or wok, heat some oil. When hot, add the garlic, pancetta cube and red onions. Sauté. Then add the negi/spring onions, mushrooms and prawns.

Add the ankake sauce mixture. When it comes to a boil, add the potato starch mix to thicken the sauce, stirring so that it becomes thicker evenly without bits of jellified starch.

Separate hot cooked rice into two donburi bowls, serve the ankake over it. Garnish with chopped negi/spring onions and sesame seeds. Finally, take a deep breath, savour the gorgeous smell and tuck in!

Sea-salt hair, tan lines & Spanish waiters in Salou, Spain

diva — Mon, 22 Jun 2009 10:23:43 +0000

If anyone’s noticed I went AWOL for a little bit, there’s a lush reason for it : I was on holiday in sunny Salou, falling asleep on the beach with salt in my hair and sand between my toes, feasting on fresh tapas, learning to fry Spanish tortillas and knocking back shots of black cafe (cafe con leche? no thank you). Between days of doing absolutely nothing on the beach or by the pool, or shaking off the numerous bar promoters that hounded us left right centre by night, we ventured out to Le Pineda, the sleepy fishing village Cambrils and the much-loved Barcelona. Amidst our traipsing through Costa Daurada and Barcelona, we met many a dashing Spanish waiters whom we became quick friends (and Facebook friends) with, met a famous DJ, the owner and manager of club Snoepy’s. In the space of a week, our little classy quartet became known on the streets for the better-behaved English, re-named the PCDs or Spice Girls however complimentary that would be.

Despite the gradually accumulating hangovers, through the rose-tinted, siesta-induced Spanish lens, Diva was scouting for affordable, chill/laxing places to dine at or cute shops worthy of a second visit. Apart from buying random things like a fan and vintage Ozzy tea-shades from the Monday Salou markets and spending a little on bottles of vodka, mixers and mineral water, the week went by relatively worry-free on £255, non-inclusive of flights and board – quite affordable if working on a student budget really. Here’s a little roundup of some bars, eateries, restaurants, parlours and shops I’d like to share with you!

SALOU
Lunattic Bar

A nice chilled out bar at the waterfront offering a range of tapas, snacks and hot food alongside a very impressive menu of sweets, ice cream and fabulous cocktails which are served with rockets, sparklers and heck-loads of decorative stirrers. Check out the giant cocktail bigger than myself for sharing, their house special Pina Colada and the chocolate brownie.

Farggi

A snazzy ice cream parlour situated by the beach for emergency ice cream, smoothie or coffee breaks. The finest and most varied offering of flavours and chocolate coated sugar cones. This ice cream parlour is top! Diva loves. And recommends the Lemon Sorbet for classic-goers or the Coconut Pistachio & Chocolate Truffle for the ultimate holiday experience.

Le Tagliatella

A restaurant about 5 mins away from our little hotel, this was a gift from the heavens. We went twice in the space of a week simply because the food was fabulous, the sangria refreshing and sneakily intoxicating and the Spanish waiter Dino adorable. The pizzas are bigger than the plates. You have been warned. There isn’t an elegant way to go about eating them, trust me. Definitely do not forget to try their fresh pastas (or risottos if you must) as well. Mind-blowingly good. I had some salmon filled black & white ravioli in an olive oil, shrimp and garlic sauce and I was close to tears by the end of my meal.

Uncle Sam’s Diner

Ok so really what are we doing going to an English-run American diner in Spain? I’m not gonna lie and say this was good but it’s worth a second visit on hungover days. No matter what I do, there is nothing like a bacon or sausage sandwich, or a fry-up the whole works you know to sort you out and make you feel like you’re still alive after a night of boozing. Just be warned, if you’re starving for something fairly fresh like orange juice, a pint of it (which comes up to 2 small glasses) will cost you a little over €3. Ouch.

BARCELONA
El Bosc de les Fades

A little way off from Le Ramblas, this little cafe is just precious. Its dark interiors is home to a manmade rainforest and its moody thunderstorms. Veering off from the main bar are little rooms containing an odd combination of things: a floating female body clad in a white floaty nightgown, an Indian guru, a glowing mirror that reveals the body inside at eerily regular intervals, etc. Even the toilets are a little special and go dark every 15 seconds if you don’t slam your fist down on the light button quite a way away from where you’re sat. Don’t get too carried away gawking though as the bar gets very busy and you’ll have to queue quite a bit before getting served.

Happy Pills

This quirky sweet shop was unfortunately closed the day we went to visit but I’m sure I’ll be back to visit again! Instead of popping pills, this shop promotes some other kind of rush for our prozac nation – sweets in little pill boxes! Très cute.

Giovanni Gelateria

Diva loves ice cream so she decided gelato for ice cream was the perfect Barcelona treat. This quaint gelateria seems to be a favourite amongst tourists and Barcelonians. The smell of hot waffles coated in chocolate sauce wafts up the streets and is the best way to finding this little shop if all else fails. Not the best customer service in my opinion but who’s complaining when the servings are that generous! I wasn’t the only one chuffed about my ice cream…obviously

I am feeling slightly nostalgic as I put these pictures up. A fab holiday, with loads of yummies and much to see. The last night was spent at a club Kiss where our little quartet surprisingly met all the Spanish waiters we’d befriended along the way and somehow made me miss the food even more! Nevertheless, we flew out of España with happy bellies and a gorgeous tan ready for the final end-of-university partying and GradBall. More adventures to come.

Be Special: Tuna, Apple & Raisin Curry

diva — Sat, 14 Mar 2009 12:08:38 +0000

I have a disease and it’s not curable. And when it worsens, my financial health goes plummeting as well. This sticky situation one may be familiar with and call it the Shoppers’ Syndrome. I believe the release of the film ‘Confessions of a Shopaholic’ is an overt sign from the heavens to me. In other words, flippin’ sort my life out. Cut up all credit cards, debit cards, throw away VIP shoppers accounts, leave your Kate Spade wallet at home, ban yourself from getting on the train into town, ignore magazine adverts (this is going to be hard since my language paper focuses on beauty adverts) and so forth. Generally, practice self-restraint!

What a bummer.

Just when I was having fun, I now have to be very careful with my awful spending habits. And therefore, cooking becomes a little more exciting too. The task of the month? 1) Using ingredients to the max, i.e. cooking dishes that can last me forever. Right, I do exaggerate. But last me long enough so that I can delay the next trip to the supermarket. 2) Cooking dishes that I can keep for the next day. Given, I am a lazy arse. But this time that isn’t my excuse. Staying in the library working on my paper for 7 hours straight can really take it out of me. Living away from my parents, specifically from my mum, makes me miss home-cooking very much. Makes me miss coming back to mum’s dinner and eating with the rest of the family. A little tired, a little dizzy, cooking dinner for 1 is something I’m starting to feel a little restless and annoyed about. So it’s an easy way out when I can take out a pre-prepared meal (by myself, not by Tesco’s or Sainsbury’s or M&S), whack it in the microwave or oven and then tuck in.

Pre-prepared meals, especially if storebought, are usually rather boring. And in my dictionary of cooking/food, dishes can be as quirky, weird, special, and most importantly as fun as possible. This curry was created in a rather haphazard way, the process sort of like a try and error. A little special, not very aesthetically appealing. Very different from the usual Chicken Korma, Lamb Jalfrezi, etc. However, this was tasty as! And with the spices, it kept me nice and warm in front of the telly for Comic Relief, warming me-self well and good.

From now on, when I’m feeling a little dead inside, a little in need of comfort food, my advise? Eat curry!

What sort of curry? Get creative. Be special.

This makes about 2 large servings.

Tuna, Apple & Raisin Curry
Ingredients

Heat some oil in a deep pan or wok. Add the onions and sauté. Now add the apples and sauté. Add the paprika and cumin and fry. Add the tuna followed by the balti curry paste and cook for about a minute. Add the chopped tomatoes, water and ground cinnamon, turning the heat down and let simmer for about 15 minutes. Taste curry a little in between the cooking process and should it need more spices, add a little by little to taste.

Serve with naan bread or rice. If kept til the next day, I suggest frying this with rice for an amazing curry fried rice!

Clementine Salad Bowl with Wild Crayfish Tails, Fresh Basil, Raisins & Walnuts

diva — Thu, 12 Feb 2009 21:19:46 +0000

On campus, we have a limited choice of greasy, boring places to eat. I’m not really complaining since there’s a place we usually stop by on Mondays after our lecture for yummy jackpots, aka jacket potatoes or pots. Whatever weird combo you fancy (eg. tuna and cheese, sweet thai chicken and beetroot, etc.) they are more than willing to cater to your odds and ends for a jackpot topping. In terms of healthy eating, we’ve even got a little healthy snack bar under the University Centre that offers gluten free soup, salads, a range of vegan and organic sandwiches, drinks, fresh fruit and a range of rice & corn crisps and snacks. Thing is, to get your money’s worth, you’d order a Salad & Protein which offers you 5 salad choices and 1 protein from £2.45. Your choice of protein can be anything from feta cheese & sundried tomatoes to a chicken breast to shrimp to marinated chicken breast to poached salmon. If you’re the type who can’t go without a salad dressing, the lady behind the salad counter is more than happy to squirt a ridiculous amount of mayo, vinaigrette, soy sauce and other weird sorts of liquids on your salad. Fresh salad, tasty, generous portions, affordable.

Sounds good so far, don’t you think? The downside of this is the long queues, the slow service, the lack-lustre expressions of the salad people. You’d think healthy eating could be made more ‘healthy’ with healthy, chirpy people offering the food. No. You’ve got druggee-types, grumpy types, dazed types, clueless types. Honestly! Also, if you happen to go into the snack bar with a 10 pound note, about 90% of the time you’ll have the salad lady fretting about chatting with her mate about not having enough change, etc. etc. It can get très annoying if you’re a pretty impatient-from-hunger type of person.

It’s cold. I’m hungry. Don’t piss me off. Now, give me my food dammit.

So anyhow, ranting done. I have realized that the saying ‘If you wanna get it right, do it yourself’ rings true. Salads are dead easy. Salads are quick to make. Prepare a massive bowl in the morning and you’ve got a satisfying lunch to bring with you to work, to a picnic – it’s great! You can throw anything in it so use up that almost-rotting vegetable at the back of the fridge quick! This said, why am I getting frustrated in a healthy snack bar when I can whip up something even better for less, minus the frustration and the queueing?

Diva has been silly. From now on, I’ll be taking a packed lunch with me to university. Probably will start getting up early and bento it up as well. Oh, I’m getting little eager shivers just thinking about how the others will watch and envy my adorable little lunch sets. Haha!

Clementine Salad Bowl with Wild Crayfish Tails, Fresh Basil, Raisins & Walnuts
Ingredients

1 serving your favourite mix of salad leaves
1/3 cup wild crayfish tails, ready to eat
5 large fresh basil leaves, roughly shredded and broken up
2 tbs raisins
2 tbs walnuts
drizzle on your favourite vinaigrette, or some lemon/orange juice

Salads are easy. Put it all in a large bowl. Mix together. Drizzle on your dressing. You don’t need much dressing for this as sweet clementines make up for all the flavour! Now toss wildly. Serve.

I’ve served mine in a lousy glass casserole dish out in the cold on ice or melting snow…Eccentric huh?

Salt-Grilled Mackerel with Fried Shallots & Mentaiko on Long-stemmed Broccoli, Rocket & Baby Red Chards

diva — Tue, 16 Dec 2008 07:39:12 +0000

Sloth is one of the seven deadly sins and should be unthinkable within the walls of a kitchen.

I must apologize firstly, for not posting at all; second, for not posting anything exciting; lastly, for being so damn boring and lazy! Life seems to be getting a little in the way, what with all the applications I have to prepare for, three massive essays and the random bursts of inspiration that hit me, which means having to go off somewhere with my laptop (nope, not to watch porn) to let it rip (I mean writing, chucking, rewriting) for hours. I can’t say that the future posts will be brilliant but I promise to post, in all honesty, quick lunch or sugar fixes that I prepare when I find time from my essays. It is partly true that I munch on junk now and again when I’m writing, or sometimes, forget to eat at all in the ‘heat of the moment’. But when I am ready and able to whip up something worthy of putting on a plate, I promise to photograph it and blog it! I’ve been awfully sad to have been apart from The Sugar Bar for such a long while now. It’s unforgivable.

Instead of resorting to lazy food, I hope to come up with clever quick dishes that are tasty, good to look at and not requiring ridiculous amounts of effort and time. Also, I’m feeling Christmas. The tree is arriving in a few days. And I’m thinking, Christmas cookies anyone?

So. Before I bugger off back to this monster of a thesis, let me just say that this recipe is pretty straightforward. Salt the mackerel for a few hours before grilling. Come back to it later and chuck it under the grill whilst you prepare the vegetables. It’s so quick, I can honestly say it’s a good student meal and healthy too! And if you’re in a bad way needing a salt-fix, this is great. Just remember, you gotta leave it to salt for a while or you ain’t gonna get any taste on the mackerel.

Wondering about servings? Split the mackerel down the bone and then half both portions. 1 mackerel fish should then serve up about 4 small portions, unless you’re hungry for more. The following recipe is good for 1.

Salt-Grilled Mackerel with Fried Shallots & Mentaiko on Long-stemmed Broccoli, Rocket & Baby Red Chards
Ingredients

Wash the mackerel and pat dry with a paper towel. Rub salt all over the fish and leave for about an hour.
Preheat grill to about 185d Celsius.
Season fish with pepper. Place mackerel on a grill tray under the grill for about 5 minutes or until just beginning to crisp up and brown.
In a frying pan with hot oil, fry the shallots till golden brown. Cook the broccoli in boiling water until al dente and then toss in butter. Layer out on a plate the salad leaves and broccoli. Then place fish on top and serve with mentaiko of choice. Finally, garnish with fried shallots and sesame seeds.

Mum’s Yaki Udon with Shimeji & Shrimp

diva — Wed, 12 Nov 2008 19:30:57 +0000

Mid-week: I’ve finally got down to updating my iTunes library with the latest toon-age. I might have taken it a little too far and induced a banging headache that now pounds in tandem with my electro/house/rock beats. This sort of abated when I opened my dashboard to find a nice little tag from Deeba of Passionate About Baking. I know bloggers may (or may not) be fearful of such tags but it’s fun and I’m really never too bothered when I get a little tagging-love from my fellow blogosphere friends. Spread a little lovin’, boys and girls.

This tagging thing demands 7 random facts about myself so here goes. Hear ye hear ye…

1) I hate pâté and think it is freaky shit.
2) Vivienne Westwood turns me on…like a lot.
3) I adore well-cut clothes, beautiful shoes and will go manic with nice eye make-up.
4) I am often mistaken for a dog-person but really am a cat-lover.
5) Definitely not a pyromaniac, just really like burning pretty candles.
6) I occasionally think I’m a rockstar – the urge to smack that shit hits me at the most random moments too.
7) I freak out if someone touches my wrist. Press hard and I feel faint.

If you’re not possibly disturbed by my random facts, you’re more than welcome to come back for future visits. Kid Diva’s positively delighted to have you sniffing round her food blog, especially if you’d like to share some gastro-knowledge, observe the hysterical foodie rants of a randomer and so forth.

Now, I’d like to pass this watcha-call-it to another 7 bloggers. How it works is just tag; 7 random facts; pass it on to another 7 by commenting on their blog; enjoy. To set forth the tag:

1) Ann of Velvet Lava
2) Manggy of No Special Effects
3) Celine of Black Salt
4) Laura of Hungry and Frozen
5) Toontz of Okara Mountain
6) Shari of Whisk Blog
7) Cakewardrobe of My Cake Wardrobe

A little lovin’ has been spread. Think it’s time to wrap up that M&S Advent Calendar and send it to my sister in the post. Maybe a little lazy nap thereafter? Sounds just about right! Here’s a recipe for yaki udon that my mum makes now and again. It’s definitely not as good as the way she makes it but she’s away holidaying in South Korea, so it was a bit of a toughie trying to figure out what exactly she puts in her lovely dish. My version was a little dry but nothing that a little more sauce couldn’t sort out.

Here’s a recipe for 1.

Mum’s Yaki Udon with Shimeji & Shrimp
Ingredients

If using dry udon, cook about 10 mins (or depending on your make) in hot water and a few drops of sunflower oil. Drain away water and set aside covered as you prepare the rest of the ingredients. Or you could use fresh udon that come in sealed packets and which are always very handy to have.

Place mushrooms in a bowl with teriyaki marinade and let sit for a while.

In a hot wok, heat some oil. Add the shallots, garlic and half the prepared chopped chili to the oil and sauté. When shallots are brown, add the marinade and mushrooms and prawns. Now add the cooked udon and spring onions and fry on high heat, adding the rest of the chili and sauces to the wok, stirring quickly as you go. Turn down heat a little, make a well in the centre of the noodles. Crack the egg into the well. Now turn up the heat again and stir vigorously so the egg cooks almost immediately as it breaks and mixes into the noodles.

When the noodles have all come together and it looks well covered in the sauces, remove wok from heat. Serve and garnish with black sesame seeds and some Japanese ginger pickle if you’ve got any lying around.