Check This post on food.
http://dishreview.blogspot.com
Wednesday, October 29, 2008
Friday, October 24, 2008
Beef Daube @ Coffee Club IMM
I could not order hot chocolate as they had ran out. It was 7:45pm and the crowd was still there.
My wife and I found a centre seat. The shop is in fact located in the center of a mall and any seat is the centre seat.
While I could not describe her food, I sure could describe mine.
They are the expert in coffee and so serving dishes may not be their forte.
My wife and I found a centre seat. The shop is in fact located in the center of a mall and any seat is the centre seat.
While I could not describe her food, I sure could describe mine.
They are the expert in coffee and so serving dishes may not be their forte.
Beef Daube. Sounds like a french dish. It is about $12.
It did not take long for them to serve us our dishes. Mine looked like a pile-up with black goo poured on top. The bottom layer was the plain mashed potato. On top of it were strips of long beans, I think. And on top of the vegetable, was the mixture of beef cubes and (shiitake??) mushroom. Then the sauce covered everything.
I could not discern the difference between the mushroom and the meat as they were both dark brown and the visibility was marred by the semi-transparent, strachy, gooie, black speckled sauce.
The sauce had a taste of mushroom. It was still watery although the gooie-ness was there. Not to degrade the dish, but for discription only, the sauce look like mucus. The taste was strong enough to overwhelm the taste buds at the first encounter. When the toungue got use to the taste, everyting seemed fine. To make such texture, one has to mix a teaspoon of starch to a large mug of warm water.
The meat was fiberous. Having bitten into one cube, the meat broke off into strands much like dried meat. Although the salty taste of dried meat was absent, the feel did feel the same. Some of the 'fiber' serve an immediate double role of flossing your teeth. The meat seemed like it was cut into cubes, dried to the core, then re-hydrated. As the meat is not readily water absorbant and the cells having died the second time round, the meat would feel wet but would break off in strands along the fault lines between (cellular) tissues.
The mushroom was, well like mushroom.
To add crunchiness to the dish, the long beans, at least 10cm each, were added. The vegetable looked steamed just enough to retain its crunchiness and colour. I could not taste the vegetable but to feel it as the sauce did a good job.
The plain mashed potato was to add the fuzz to the feel. Perhaps to provide the carbohydrates.
Fist Look:
The dish placed itself appropriately in the region of stew and japanese curry rice.
Feel:
It can be broken down into parts that were put together without blending of feel for the chomping teeth.
1) springy feel of the mushroom
2) 'fiberous' feel of the meat
3) crunchiness of the vegetable
4) soft fuzzy, cotton like feel of the mashed potato
5) gooie feel of the sauce
Taste:
A unified taste could be the call of the dish
It did not take long for them to serve us our dishes. Mine looked like a pile-up with black goo poured on top. The bottom layer was the plain mashed potato. On top of it were strips of long beans, I think. And on top of the vegetable, was the mixture of beef cubes and (shiitake??) mushroom. Then the sauce covered everything.
I could not discern the difference between the mushroom and the meat as they were both dark brown and the visibility was marred by the semi-transparent, strachy, gooie, black speckled sauce.
The sauce had a taste of mushroom. It was still watery although the gooie-ness was there. Not to degrade the dish, but for discription only, the sauce look like mucus. The taste was strong enough to overwhelm the taste buds at the first encounter. When the toungue got use to the taste, everyting seemed fine. To make such texture, one has to mix a teaspoon of starch to a large mug of warm water.
The meat was fiberous. Having bitten into one cube, the meat broke off into strands much like dried meat. Although the salty taste of dried meat was absent, the feel did feel the same. Some of the 'fiber' serve an immediate double role of flossing your teeth. The meat seemed like it was cut into cubes, dried to the core, then re-hydrated. As the meat is not readily water absorbant and the cells having died the second time round, the meat would feel wet but would break off in strands along the fault lines between (cellular) tissues.
The mushroom was, well like mushroom.
To add crunchiness to the dish, the long beans, at least 10cm each, were added. The vegetable looked steamed just enough to retain its crunchiness and colour. I could not taste the vegetable but to feel it as the sauce did a good job.
The plain mashed potato was to add the fuzz to the feel. Perhaps to provide the carbohydrates.
Fist Look:
The dish placed itself appropriately in the region of stew and japanese curry rice.
Feel:
It can be broken down into parts that were put together without blending of feel for the chomping teeth.
1) springy feel of the mushroom
2) 'fiberous' feel of the meat
3) crunchiness of the vegetable
4) soft fuzzy, cotton like feel of the mashed potato
5) gooie feel of the sauce
Taste:
A unified taste could be the call of the dish
Friday, October 10, 2008
BeefBaconCheese&Egg @ Saussage House
It is a small place in at the basement of Square 2. Only 4 high seats facing the counter. The cooking area is large enough to stand 3 adults. 6 if they are not cooking.
I had Beef Bacon Cheese and Egg burger. (non-halal)
Just as it is, except for the additional slice of tomato and a small piece of lettuce, you can see the bun, beef patty, one piece of becon, a slice of cheese and egg cooked in a circular block.
It is served in a paper tray. The presenation (as in the picture) is quite humble.
The patty is made of minced meat. Though grainy to the touch, it crumbles away quite easily. It is cooked well done but the juice is still dripping. By lifting the burger and, while it is still in the hands, tilting it with all the pieces perpendicular to the ground, the juice freely pour out onto the tray. I get a small puddle of about a teaspoon.
As the burger is juicy, the piece of lettuce is soggy. It has lost its crunchyness. It has the feel of a piece of soggy piece of tissue draped on the bun. Since it is fiberus, it does does not get sheered easily by the snapping teeth bit pieces of 'strands' still pulls.
The cheese is placed on the patty. While it is still hot, it fuses with the surface of the patty. As with hot cheese, there are the deliteful strands when pulled. So biting off part of the burger will have you pulling on cheese strands and lettuce. While the cheese is fun, the lettuce is not.
If there's a chance that a small piece of patty should drop off. You can see a very slow bungee jump, with the strand getting thinner as the piece falls further away.
Then there is the egg on top of the cheese.
Finally, slotted in between the top bun and the egg, well hidden, is the bacon. It is soft and not cruncy.
On the whole, the burger is not crunchy at all. The bun is lightly fried to give the steam bun a very (really very) slight crisp cover while the rest of the components are soft to the bite. It is soft enough to eat it without dentures.
Taste: The presence of the egg give the burger the egg taste. It completly drowns the whole burger. The piece of bacon does not taste salty at all. Having the fat from the bacon and cheese, one does not feel it taste too oily. The egg has the drying effect on the juicyness of the bite.
Feel: It can be quite messy without utensil as none is given. But it wouldn't be fun or proper if one eats a burger with tools, would it?
Health: Considering the generous portion of fat and salt, it is advisable to go on a steam vegetable diet for the next 2 days. If the generous portions are removed, then it would be like it should be.
"What tastes good is bad for your body; what is good for your body may not taste nice."
Take care.
I had Beef Bacon Cheese and Egg burger. (non-halal)
Just as it is, except for the additional slice of tomato and a small piece of lettuce, you can see the bun, beef patty, one piece of becon, a slice of cheese and egg cooked in a circular block.
It is served in a paper tray. The presenation (as in the picture) is quite humble.
The patty is made of minced meat. Though grainy to the touch, it crumbles away quite easily. It is cooked well done but the juice is still dripping. By lifting the burger and, while it is still in the hands, tilting it with all the pieces perpendicular to the ground, the juice freely pour out onto the tray. I get a small puddle of about a teaspoon.
As the burger is juicy, the piece of lettuce is soggy. It has lost its crunchyness. It has the feel of a piece of soggy piece of tissue draped on the bun. Since it is fiberus, it does does not get sheered easily by the snapping teeth bit pieces of 'strands' still pulls.
The cheese is placed on the patty. While it is still hot, it fuses with the surface of the patty. As with hot cheese, there are the deliteful strands when pulled. So biting off part of the burger will have you pulling on cheese strands and lettuce. While the cheese is fun, the lettuce is not.
If there's a chance that a small piece of patty should drop off. You can see a very slow bungee jump, with the strand getting thinner as the piece falls further away.
Then there is the egg on top of the cheese.
Finally, slotted in between the top bun and the egg, well hidden, is the bacon. It is soft and not cruncy.
On the whole, the burger is not crunchy at all. The bun is lightly fried to give the steam bun a very (really very) slight crisp cover while the rest of the components are soft to the bite. It is soft enough to eat it without dentures.
Taste: The presence of the egg give the burger the egg taste. It completly drowns the whole burger. The piece of bacon does not taste salty at all. Having the fat from the bacon and cheese, one does not feel it taste too oily. The egg has the drying effect on the juicyness of the bite.
Feel: It can be quite messy without utensil as none is given. But it wouldn't be fun or proper if one eats a burger with tools, would it?
Health: Considering the generous portion of fat and salt, it is advisable to go on a steam vegetable diet for the next 2 days. If the generous portions are removed, then it would be like it should be.
"What tastes good is bad for your body; what is good for your body may not taste nice."
Take care.
Saturday, October 04, 2008
Ayam Penyet @ Ayam Penyet Ria
Just went to eat at square2 at Novena at 8:30pm. Thinking that the stall would close at 9pm and the food not so wonderful after a whole day, I still decided to eat there.
I was in a rush to go home and took a quick glance at the menu and ordered the first thing that came to sight. Ayam Penyet. (Ask your Malay speaking friends what it means). I also ordered a 'happy soda'. The whole thing set me back 6.50+1.80 = 8.30.
I only remembered to take a picture of it until halfway through. :(
Like some of the fried chicken from the stalls, I expected the chicken to be tough and dry after frying. The first fry (of chicken) would be when they start the day or in the middle of the day when there is an afternoon crowd, or evening for dinner. Then the chicken would be left till closing time. Any customer who comes late, after dinner, would get the leftover chicken. Any meat fried the second time would be dry and tough.To my surprise, the meat gave way with a gentle poke of my fork! I remembered to take a picture of it after wolfing down the vegetable and chili.
Even if it is dry, the chicken is not tough.
The chili burns the lips but that is as far as its power goes. I did make me sweat at the brow. After a while, you'll get use to the spicyness. (The 'happy soda' did help a lot in this case - I suspect the drink is a mixture of starawberry soda and milk. Milk is good for neutralizing the spicyness)
Bits of crumbs of meat (perhaps chicken). It gives it the crunch, the sinful fatty oily taste, just the thing to compliment the chicken which is not performing very much on taste.
First Look: The set dish consist of 1) chicken (it was a thigh), 2) Kang Kong, 3) some cake made of nut (common in Malay dish), 4) chili, 5) plain white rice, 6) bits of crumbs of fried meat generously sprinkled over the meat, 7) one slice of cucumber, 8) fried toufu. Presented on a circular piece of banana leaf, nicely cut, on a circular wooden bowl. (looks like a Medan (Indonesian)dish)
Feel: If you eat with your fingers, 3 fingers by the right hand woould be enough to split to meat into small pieces. The hardness of the chicken is just a wee bit tougher than the fried toufu. This toufu is the watery type which is usually used for "tofu teloh".
Taste: A wonderful mix of crunchness, hardness, softness, with hotness. As it is mainly a fried dish, you can taste the oil and the nullifying after taste of eating fried stuff. Though not overwhelming, it tries to balance itself with the fiber of the kangkong and freshness of the cucumber. Added to the plain white rice, it can be a good meal. (Forget drink. It drowns out the flavour of the disk)
Thursday, October 02, 2008
Wasabi burger @ Mcdonalds
I have just ordered a wasabi burger from a Mcdonals in Shaw Centre.
Noting new but a modified Fillet O Fish burger.
Take away the special sauce and put in vegetables and wasabi sauce and you have a 'new' burger.
Unless you have a problem with sinus or your nose, then this burger is good for you.
The first bite and the wasabi effect will go up your nose totally clogging the flavour of the original fish burger.
You get the bit feeling but the taste is totally gone.
Try it, and you will know.
Noting new but a modified Fillet O Fish burger.
Take away the special sauce and put in vegetables and wasabi sauce and you have a 'new' burger.
Unless you have a problem with sinus or your nose, then this burger is good for you.
The first bite and the wasabi effect will go up your nose totally clogging the flavour of the original fish burger.
You get the bit feeling but the taste is totally gone.
Try it, and you will know.
Subscribe to:
Posts (Atom)
