VJC Culinary Club

2009-05-08T20:17:00.008+08:00

Alright, here goes.

For the ill-informed, I'm Kenny, otherwise known as the guy-who-held-a-big-camera-but-wasn't-actually-too-happy-with-his-photographs during the Mycofarm trip.

Anyway, since we were all there, I shall not narrate everything that happened at the farm, and I'll let the pictures do the talking instead. (:

To round things up, the trip was great, because the environment down at the farm was simply surreal and had a refreshing countryside feel to it. Of course, the magic mushrooms which made everyone happy were simply marevellous, and so was everyone who was there.

Looking forward to the next excursion!

aunty dolly's memetic meme

2009-02-23T22:55:00.008+08:00

Hi aunty dolly is here to hijack the cc blog!!!

If If you had the chance to choose your last meal, what, where, with whom would it be?

teochew fish porridge and if my stomach can still take it, mum's hainanese chicken rice with hot hot chilli padi!

2. What would your favourite food/kind of food be, and why?

#1 Noodles. Ramen, pasta, la mien, mian xian, kuay teow, you name it, i love it! except the yellow, alkaline soaked noodles in fishball soup.

still #1 CHILLI. but no big chilli in soy sauce for me.

#1 + #1 = ma la beef lamien!!! dont you just love that retching feeling and the stomach upsetting experience and the @#$%^ that comes out in the toilet later? I LOVE IT!

3. What is your best food smell memory?

i'm a more visual person, so i dont really make a note to remember a certain nice smell. BUT, there is this one smell that puts me off. every morning when i pass by the qbread bakery at redhill mrt on my way to work, there'll be this distinct bread pong that i absolutely dislike. i remember it quite clearly cause i have to smell it everyday! it's not the fresh home made bread loaf smell, but rather that... i dunno how to describe.. that greasy(not buttery) weird smelly pong from a bakery. that is so sad...maybe it's just me

4. Who is your favourite TV chef?

martin yan is the man!

5. If you were on a deserted island, what 1 food would you have with you?

banana. has the sugars, the fibres, great substitue for carbs. maybe can plant a banana tree for some company too...

6. What is okra, and can you name a dish it is used in?

okra is... did they rename okto??? haha okay i shant pretend to be stupid, those before me already said what it is. hmm, subway ladies night special? freshly steamed ladies fingers, honey mustard plus all the vegg on display. subway, eat fresh! LOL but seriuosly, i do eat it steamed. sometimes.

7. What food can you absolutely not stand to eat/ not eat?

A double negative is grammatically incoherent... i eat everything and anything,except, the layer of skin/tau kee on my warm soya bean. yuck yuck

8. What is Dulce de leche/ what does Dulce de leche sound like? (no checking internet please)

i know dolce is sweet in italian. but this sounds erm... wait let me google it. AHA! it's caramel! :)

9. What is your cookie of choice?

am not really a cookie person... but i'll have macademia and whit chocolate chips

What is your signature dish?

cheesecake. that's about everything i bake. haha

Yi Ling's Food Meme

2009-02-08T21:18:00.002+08:00

1. If you had the chance to choose your last meal, what, where, with whom would it be?

I would want to have my ahma’s (grandma) fried rice, chicken soup and pork chop; with my entire family

2. What would your favourite food/kind of food be, and why?

I especially love Chinese cuisine because of the way in which the food is typically presented and consumed – the different dishes are served in separate plates or bowls, and the consumption thereof is meant to be a communal affair – there is great value in having separate containment of different foods because the unique taste of each is then better preserved and appreciated; I also believe there to be greater enjoyment of food when one has great company on top of great food.

Essentially, my love for the Chinese cuisine can be surmised as an appreciation for the Chinese food culture– one which both enhances the culinary quality of meals and more importantly, its enjoyment.

3. What is your best food smell memory?

My best food smell memory is strictly the best memory of a food smell I have - it did not extend its value beyond merely a strong etch in my memory.

My family and I were on a trip to Hong Kong for a family holiday. As typical Singaporeans we decided to shop our nights away.

One memorable night as we were traversing the streets of Tsim Sha Tsui, we began to detect a faint malodorous whiff – a smell rudely suggestive that someone had farted. Being the polite, peace-loving people we were, each of us privately decided to ignore it and hastened our footsteps in a bid to escape the “zone of foul-smelling air.” Alas! The terrible smell only got stronger until my brother broke the silence with a “Who farted?”

Immediately, the it-wasn’t-me-who-farted business of denial commenced with great vivacity as the stench grew steadily stronger.

We found out in due time that the smell was in fact emanating from the pots of smelly doufu which stood shamelessly on roadside hawker pushcarts – an entire “army” of smelly doufu salesmen whom we were unsuspectingly walking towards.

The affair ended as quickly as it begun as we broke into a brisk-walk to get out of “smelly smelly doufu zone.” Needless to stay of course, my introduction to smelly doufu was a case of smell-and-run.

4. Who is your favourite TV chef?

Nigella Lucy Lawson. Good food, great personality.

5. If you were on a deserted island, what 1 food would you have with you?

Chocolate sprinkles – goes well with anything.

6. What is okra, and can you name a dish it is used in?

“Okra” is a word of West-African origin - another name for ladyfinger. Found in Tempura!!

7. What food can you absolutely not stand to eat/ not eat?

I would likely never come close (literally) to trying smelly doufu.

8. What is Dulce de leche/ what does Dulce de leche sound like? (no checking internet please)

Sweet and nice? I do know Dulce means sweet in Latin.

9. What is your cookie of choice?

My own family recipe of cornflake-butter cookies!

10. What is your signature dish?

Longevity noodles

Janet's Food Meme

2009-02-07T18:08:00.003+08:00

1. If you had the chance to choose your last meal, what, where, with whom would it be?

I just knew it! I guessed that this would be one of the questions! I would definitely want to have it with my family (i.e. Dad, Mom, Bro & Sis). The venue doesn’t really matter as long as it’s relatively quiet.

I would love to have all my favourite foods; the list is endless but here are some that I can think of off the top of my head now: curry fish head (from Muthu’s Curry), sashimi (from Sakae Sushi), fried hokkien mee (from the stall at Simon Road), soya bean soft serve ice cream (from Mr. Bean). Oh man, I’ll probably have diarrhoea after eating such an eclectic mix of food. Then again, it’s my last meal so it doesn’t matter, does it?

2. What would your favourite food/kind of food be, and why?

My favourite food would be my comfort food: bread! I can totally survive on just bread for days. Bread is a really versatile agent for different types of tastes, sweet or savoury. There is such a large variety of bread of all shapes and sizes that I can never grow sick of it. =)

3. What is your best food smell memory?

I LOVE the smell of cinnamon buns fresh from the oven! There’s just something so comforting about the smell of cinnamon with freshly baked bread.

4. Who is your favourite TV chef?

Oh man, it’s hard to choose. I’m on the fence for this one. I like Jamie Oliver for his laid-back style and simple approaches to cooking. On the other hand, Rachael Ray wins me over with her bubbly personality. I always chuckle when she says ‘E-V-O-O’!

5. If you were on a deserted island, what 1 food would you have with you?

Does drinking water count? I’m so prone to sore throat; I’d just die if I have no drinking water.

6. What is okra, and can you name a dish it is used in?

I know this one! It’s lady’s finger! I usually eat it in Yong Tau Foo but it’s also used in curries sometimes, along with tomato and eggplant.

7. What food can you absolutely not stand to eat/ not eat?

I must have my chillies! Red chillies, green chillies, garlic chilli sauce, sambal chilli! I always tell my parents that if I go overseas to further my studies, I’d pack at least half a dozen of ABC brand garlic chilli sauce to bring along with me.

8. What is Dulce de leche/ what does Dulce de leche sound like?

Man, I’m stumped. It sounds Spanish to me. My gut (pun intended) tells me it’s a dessert or something really decadent.

9. What is your cookie of choice?

It definitely has to be chocolate chip cookie, no doubts on that.

10. What is your signature dish?

I’m still pretty much a novice when it comes to cooking. I enjoy baking more since it’s more precise and the instructions are easier to follow (though the disasters can be difficult to remedy sometimes!). My signature dish has to be apple pie muffins which is one of the first baked goods that I learnt to make. It consists of all my favourite ingredients/foods: muffin, apple and cinnamon.

Ranika's food meme

2009-02-03T23:46:00.002+08:00

now that kevin has written, i will try my best to attempt to answer the food meme. This is whatever comes to my mind when i see the 10 questions.

1. If you had the chance to choose your last meal, what, where, with whom would it be?
If i had the ability to decide my last meal, aka not lying on my deathbed old and haggard, i would choose the most delicious food that i can think of. This is a no holds bar, who cares about price session. foie gras, truffles (both the fungus and the chocolate), Pokka carrot juice, Coke, and the fattiest kou ba that you can think of, must melt in your mouth. I think i may get a stomachache after that. But i would like to have the meal with my loved ones, in a cosy setting, maybe at home?

2. What would your favourite food/kind of food be, and why?
I have a super sweet tooth, i LOVE sweet stuff. i like desserts, as they always seem so warm and comfy. makes you wanna just curl up in front of the jukebox or tv, and while the time away.

3. What is your best food smell memory?
Baked bread. The smell that awaits you as you open the oven and smell the unique scent of baked bread, especially when you baked it yourself.

4. Who is your favourite TV chef?
Favourite has 2 meanings, a) i like the chef, b) i like the food. For a) it is this quirky little show, where the chef drives around in this giant toaster van, and cooks right out of the van. very unique. For b) it would most definitely be MARTHA STEWART. love her food, but it is debatable about the great chef herself.

5. If you were on a deserted island, what 1 food would you have with you?
something like willy wonka's magical chewing gum, a meal in a gum. hopefully it will be invented by then, and i will have a gum that gives me any flavour i can think of. i cant live without variety.

6. What is okra, and can you name a dish it is used in?
It is lady's finger, a vegetable. (i would know cause i set the questions, haha). it is commonly used in stir-fries and indian curries.

7. What food can you absolutely not stand to eat/ not eat?
Anything bitter, especially bittergourd. everyone says that if cooked well, bittergourd is really good, but i can never stand the taste, the horribly bitter taste. It is so bad, that i cant even take wine, as the tannins in the wine are overpowering.

8. What is Dulce de leche/ what does Dulce de leche sound like? (no checking internet please)
it is unfair for me to answer this, as i set the Q, but if you really wanna know, i took the name off wiki.

http://en.wikipedia.org/wiki/Dulce_de_leche

9. What is your cookie of choice?
not overly sweet, but aromatic with the taste of nuts and chocolate. it is rich and decadent, but still has a slight crisp to it.

10. What is your signature dish?

i wish i had a signature dish, but my dream dish would be something that i can bake, maybe this massive cake, that melts in your mouth. maybe 10 years down the road this would be a reality, but i hope to find this special dish soon:)

Kevin's Food Meme!

2009-02-03T22:21:00.013+08:00

Alrighty! Kevin here, posting my food meme. In hopes of livening up this little club. heh.
Hopefully other ppl will post up here too! So we can get to know what or what NOT to make for that other person. Especially on birthdays and such XP

So. 10 Questions that I'll try to answer.

1. If you had the chance to choose your last meal, what, where, with whom would it be?
My last meal would probably not be focused on the meal itself, wouldn't you say? Hmm..
But I guess it would be a simple plate of Hainanese Chicken Rice with the entire steamed chicken there all chopped up to be shared by me and my old classmates. Can't rmb the place but it's at Changi Village, not the huge hawker centre but at the roadside there.

2. What would your favourite food/kind of food be, and why?
Something baked, and sweet. Like Cookies. Cuz they're AWESOME!!! and it's relatively simple to make (but you gotta have an oven =/ ), and it's sweet, and there's that awesome smell about it, even waayyy after it's baked, and some of em are nice hard and crunchy, or soft and soft (subway style).

3. What is your best food smell memory?
Cookies. And Coffee. But Coffee isn't really a food. So.
The smell of baking, really. But mostly Cookies. mmm....

4. Who is your favourite TV chef?
Jamie Oliver, not cuz he can cook well (most TV chefs can, that's why they're there) but cuz of his ideals and stuff too. All that school dinners and changing the lives of the teenage delinquents and such.

5. If you were on a deserted island, what 1 food would you have with you?
What's the most nutritional food ever.... hmm... I don't really know, this one..

6. What is okra, and can you name a dish it is used in?
Beats me. But it sounds like a fish =/

7. What food can you absolutely not stand to eat/ not eat?
Kimchi. unless i'm forced to. I don't like raw onions unless there's a lot of stuff to cover up the taste.

8. What is Dulce de leche/ what does Dulce de leche sound like? (no checking internet please)
Sounds like some dialect or sth, really. Imma think it's Italian or Spanish for some gravy or syrup thing. But I'm only sure of the language thing. Heh.

9. What is your cookie of choice?
A dark chocolate cookie with white chocolate chips. Or mocha. Mocha's nice too.

10. What is your signature dish?
Doubt I have one. I just do whatever comes to mine, if I do. It's just the way I am? Haha.

Yes. I like cookies. XP

Hiatus over

2009-01-31T18:20:00.003+08:00

after a more than 6 months hiatus, the vjc culinary club's blog is back to life:) this is the first post of the VJC culinary club 2008-2009. this year, it will be bigger and better (hope to have many fun activities and events.)

next week will be an important event, namely CCA walkabout. All VJC J1s out there, JOIN VJC CC:)

A special treat is there for all members this year.
Events for this year include:
food articles (YES, we are gonna talk about canteen food! haha)
food memes
foodtrips: hopefully a visit to Mycofarm in Term 2. Mycofarm is Singapore's homegrown mushroom farm, which supplies mushrooms to supermarkets all over the island.
food competitions
food+cooking: ms chew has agreed to hold a special cooking class. Menu includes couscous* salad. (Thank you ms chew). *couscous is small granules of semolina wheat that are coated in wheat flour. it is a staple in countries like egypt, france etc.
food+fun

Could all members please post their food memes here:) Thanks

Cheers to 2009, may we all have fun and do well this year:) Ranika

2008-04-27T22:31:00.005+08:00

Yes, I'm finally updating. The photos took a hell of a time uploading, about a week. ^_^ We went down to Highlander Coffee(49 kampong bahru road) for a coffee appreciation workshop, where we learnt of the delights and various details of coffee. Here we are on the bus, unable to contain our excitement.

except for dolly, old people tend to nap alot. the men of the evening. Um, I kind of forgot their names. oops! But they're brothers and they own/run the store. Very engaging! Thats why we give them our fullest attention.
master at work here.. and TADA, a beautiful cup of latte with raspberry syrup. Its so pretty you don't feel like stirring it.

more coffee foam designs....Coffee beans from various parts of the world. Abarabica: good quality, low in caffeine. Robusta: not so good quality, high in caffeine.
The espresso machine, it takes alot of practice to get the perfect brew. We didn't get to make our own coffee though.
This is what the coffee powder looks like after the coffee is brewed.

Happy culinarians after the coffee workshop. Who wouldn't be with such great presenters? (of course, the free flow of coffee did play a part...) There're alot more pictures with me. Thanks to suyi and her camwhoring. I'll upload them..somewhere...eventually.. toodles!

xinru

Katong Food Trip Part 1

2008-04-25T19:54:00.006+08:00

WoohooOoo!

I'm BACK. Again.

Ok, i admit that hvnt been studying in between, but RATHER, was editing e photos and putting them in e CORRECT orientation, and basically, making the ugly pict

ures (guess who took it?) nicer. yeah, check out e before editing pics

SO, here's our first stop for that evening-

Kim Choo Peranakan Restaurant

Founded over 40 years ago, Kim Choo Kueh Chang is famous for its Nonya d

umplings, bak zhang and other Peranakan kuehs. It conducts demonstration on the art of making Nonya zhang too, but we didnt catch that.

Their dumplings are nice, but the place is even nicer, with peranakan antiques, porcelain, embroidery and stuff like that decorating the place. Which gives it a nice homey feel, dining amidst a mini "museum" showcasing e many unique aspects of the peranak

an culture. We even got a guided tour around the place by the owner, raymond.

Shiling! Upload the rest of the pics in ur phone!

some spices commonly used in peranankan cooking

The dumpling making workstation. check out the huge and heavy mortar at the bottom left corner. To think that the perankan girls actually used them!

Our friendly guide Raymond

Some facts we've learnt about Peranakan cooking and their distinct culture:

(from http://www.kimchoo.com/ourculture.html)

The Roots of Local-born Chinese

The Peranakans have long been part of Singapore’s complex cultural landscape, with their colorful heritage and acculturation of Chinese and Malay traditions. This marriage of traditions gave birth to new customs and beliefs, unique practices and diverse cuisines.

The term Peranakan in Malay literally translates as ”descendants”, and was used to describe offspring of local Malay women and Chinese businessmen who had settled in the Straits Settlement and Malay Archipelagos during the 19^th century.

More specifically, male descendants were called Babas and female descendants Nonyas while senior females were recognized as Bibiks.

Most of these descendants, although retaining their Chinese beliefs, also adopted local indigenous lifestyle. Thus, giving birth to the unique practices of the Peranakans and even their own variation of the Malay language called Baba Malay.

Customs

A large part of peranakan customs comes from traditional beliefs inherited from their Chinese ancestors. Their strict observance to these beliefs sometimes supplants even the Chinese themselves.

The family unit is an important facet of the Peranakans, and family members within the same tree can usually be found living under one roof much like their Chinese counterparts.

Nevertheless, the true feature that defines the Peranakans is their ability to embrace modern thinking. For instance, unlike the traditional Chinese who in the past, favored male offspring, Peranakans deemed both sons and daughters equal rights to the family fortune.

Thrills for the Taste Buds

Peranakan food is probably the most diverse and distinctive of all local cuisines. A marriage of cooking styles, Nonya cuisines combine the preparation techniques of both traditional Chinese and Malay cooking.

This unusual marriage gives Nonya cuisine its distinctive taste, filled with exciting flavors from the use of local herbs and spices, and more often than not spicier and hotter than Chinese food.

A typical Nonya kitchen would not be without condiments like tumeric, ginger, galangal, shallots, chives and shrimp paste. Lemon, limes, tamarinds, green mangoes, citrus leaves and coconut milk are also used to up the epicurean experience.

Blend it like the peranakans

Rempah, an exciting blend of ingredients pounded together in a mortar and cooked in oil to release its flavor is used for a variety of dished. It’s this special combination that sets Peranakan food apart from the rest.

And because of their ingenuity to improvise traditional dishes with spices and herbs, Peranakans have produced tasty local treats like achar, curry fish in banana leaves, satay babi goring, buah keluak, chendol, nonya kuehs and many other delights.

Why Nonya Dumplings are Different from Other Dumplings?

Traditionally, Nonya cuisine is a fusion of Chinese and Malay influences and quite often draws inspiration from both its techniques and use of key ingredients and spices. The Nonya Dumpling is no exception to this rule and is one of many unique culinary delights interpreted from a time- honored Chinese cuisine.

Here are a few distinctive ways to tell the two apart. For instance, the Nonya-interpretation uses fragrant pandan leaves to wrap the dumpling instead of bamboo sections.

And while Chinese dumplings are filled with fatty pork fillings, Nonya dumplings usually contain seasoned minced pork and sliced winter melon cubes.

But what truly sets them apart is the unique taste found within each nonya dumpling, which employs a complete range of local condiments to give a fulfilling taste experience.

Blue coloring is sometimes added to give the dumpling a sweetened tang and a distinct look, courtesy of the essence found in blue pea flower or bunga telang.

SUSHI SUSHI SUSHI

2008-04-25T19:16:00.008+08:00

I'm baccck!!! Here's e sushi pics as promised! As for e receipe, pls go bug keith&kenny for it! i've asked them to put it up but apparently they are busy people like me too!

Yummy!

erm, that sad looking stuff on top of e rice is jellyfish.

Remember to wet your knife before cutting the sushi!

It gives a cleaner and neater cut.

thankew aunties from e chicken rice & western food stalls for lending us their rice-cooker!

Update: Yeshhhhaaaaaaa! We finally got our own (2nd hand) rice cooker from... who elsse? my grandma! lol. So, if your parents hv just gotten a new pan/wok/steamer/oven/stove/baking equipments etc., PLS DONT THROW THE OLD ONES AWAY!!! DONATE TO CC! We're currently trying to build up on logistics with whatever miserly amt of funds e sch gave us! REDUCE, REUSE, RECYCLE! THANKS FOR YOUR SUPPORT!!!

ODAC D.A.R.E Tea Reception (15 mar)

2008-04-25T18:01:00.008+08:00

hellou!

sorry for not updating on the past activities, some

of us are still hibernating though it's wayyy past winter. like there's winter in spore. lol.

anyway, e point is... the tea reception was GREAT!!! A Gazillion thanks to those who came to help, and special thanks to Deborah for lending us her kitchen! Couldnt hv done it without you guys! i thought it was a quite breakthrough for cc, hopefully we can do more of such stuff for e school in future. :)

well, back to the FOOD. the menu for the day was:

1) Smoked Salmon & Dill Bruschetta

2) Mushroom Frittata Bites

3) Tomato & Pesto Mini Galettes

4) Assorted Sushi

5) Oreo Cheesecake

6) Cream Puffs

7) Fruit Punch

We provide high quality GREEN napkin too!

Notice to interested passer-bys:

We are pleased to provide such catering services, though on a case by case basis. For such a package, it cost from $100 for 20 pax.

Smoked Salmon & Dill Bruschetta

by the 3 Ks

Assorted Sushi

by the Assorted Members Lead by Ren Zhi

mushroom frittata bites (behind e sushi platter)

by me

Smoked Salmon & Dill No.2

Cream Puffs

by the Deborah Who Bakes Alot

My Humble Cheesecake

Close up of e mushroom frittata

(yeah right)

(This was supposed to be)

The stunning simplicity of the

Tomato & Pesto Mini Galettes

(which didnt turn out as pretty:( )

Due to my extremely hectic schedule, which says i'm supposed to be studying right now, i shant post e recipes of e above dishes. go get from those who made it if u want.

That's all for now! will update on e Katong food trip, Sushi session, and coffee appreciation workshop and mentaiko pasta session and the egg-ilicious one later!

dolly :D

pics

2008-03-31T22:16:00.007+08:00

Zhi chao's first entry

2008-01-12T00:04:00.000+08:00

Hi fellow culinarians, i'm here to add some life to this blog and share my opinions of some food i came across....(well,i'm being forced by someone to post >.>)

ok this is the '' Heavenly Chocolate Cupcake'' yup, i named it. It literally melts in my mouth man. I just can't express that feeling with words...you see the sugar flowers so cute hor? Yaa...i puked it out...eek so sweet. But anyway the choc cupcake is really really delicious..i cannot emphasize how good it is. I always like to eat it when i feel emo cos eating it makes me feel like in heavennnn~It tastes much better when its just out of the fridge cos the topping will not be too soft. Anyway... my mum's friend's friend baked it.since i'm a japanese food fanatic...i'll just share some of fav dishes

Had this Japanese curry chicken cutlet in Tokyo. The chicken cutlet is deep fried till crispy and juicy...topped with the rich and aromatic Jap curry...coupled with very QQ japanese rice. MMMMm~ marvelous

''Chawan mushi '' ( cant rmb spelling .........)

The chawan mushi in Spore is pale in comparision to these chawan mushi served in tokyo in terms of taste , texture ...etc. The taste of it somehow has a natural sweetness to it and the texture is really super smoooooooooooooooth.

'' TEPANYAKI'' i dun noe the exact meaning but its like food grilled on some sort of hot plate. The chef didnt add much seasoning to the seafood and beef.Comeon! the ''wangu'' beef there is heavenly..its like the best beef i ate in my life. i ate like 200g of it.Its really juicy,tender and has a exquisite taste.1 million times better than normal beef.DOesnt need any seasoning at all! the seafood there...duh its like super fresh.Just butter lil pepper n salt will do.The food was well grilled...i could really taste the natural sweetness of every dish... But obviously it takes years to master the technique of grilling.The chef looked super pro la.

Ok tata~ i will post more of the food pics taken in tokyo if time permits.You know zhichao is a busy person.

So fellow new n old members...feel free to post entrys about your food adventures! Ask dollyTHE auntie if you need the password n username.

2007-12-31T00:34:00.001+08:00

oh, if we hv smth like this for a badge, issit ok?

-dolly

logo #1

2007-12-31T00:32:00.001+08:00

so... how do you guys think of this logo? it's abt time we hv one huh? :)

2007-12-31T00:28:00.000+08:00

Gusteau is... ooh-la-la!

Food

2007-12-08T10:00:00.000+08:00

xinru's here to satisfy... your food cravings! been having lots of good food recently so i ought to share them with everyone, well, not literally. first, lunch at waraku, central shopping centre. The price's not too high, aruond swensen's price, and the serving's definitely more than enough. They have a set lunch thing for 9.80++ which comprises of a small bowl of ramen AND rice.

these are the regular size. more than enough. looks nice right?

mini size. Ok you cant really compare the sizes from the pictures, but i think its really small. Only for people with small stomachs, or hate japanese food.

Next! Buffet dinner at Furama Waterfront. Its an international buffet, with chinese, japanese and western food. Quality's alright, not that amazing for the amazing price. I loved the dessert though, yummy!

hmm lets see, there's sushi, jellyfish, chicken, tempura, some corn thing(in the centre, and its not nice) and the nicest dish there! at the top left corner, cant remember what its called, but its seafood dipped in creamy sauce, delicious! They serve this wonderful soup-avocado and salmon cream- sounds weird but it tastes heavenly, when its warm. Can't taste any avocado though.

don't they look gooooood? Can see the cheese-shaped candy on the cheesecake? So cool right? but it(the candy) tastes horrible. Dolly! shld learn to make the candy thing, nice presentation.

Until next time!

Auntie Dolly's Cheesecake - it makes you faaat!

2007-11-24T21:47:00.000+08:00

Ingredients 101!

Cake

A
500g cream cheese
50g butter
50g sugar
-----------------------
50g plain flour
3 egg yolk + 1 whole egg

B
70g sugar
3 egg white

125ml yoghurt
peach slices/blueberry jam/or nth if you like it intense

Biscuit Base
150-200g oreo/digestivebiscuit/mariebiscuit+cinnamonpowder+sugar+choppedmacadamia
50-75g butter

The Way To Go! :

1st-ly. prep biscuit base. ground the biscuits into powdery form. if using marie biscuits, which r like blah: boring, plain, absolutely tasteless, add some cinnamon powder n sugar to save the day. for the uninitiatedly-without-common-sense peeps, remove e oreo fillings before pounding. pls throw it away, dont eat it or aunty will smack you. it's for your own good, you know? oh yeh, as you hv guessed by now, aunty's favourite base is e digestive biscuit one, cos it's well...aunty. ok i shall stop digressing. next mix powdered biscuits well with th butterrr, till can hold together(of sort) or till (shiny?) next, line ur baking tin (shit i can rmb e dimensions) and press biscuit to form a base. if u like it fruity, arrange e peach slices onto e base and put it into e freezer to set.

2nd-ly. mix A well at low/medium speed, till creamy. Then shift in e flour and mix well too. Add in the egg yolks and beat at low speed as well. hmm, nice n creamy, but not too creamy now.

3rd-ly. In a clean dry mixing bowl, (read:evrything incl beaters must be oil-free, k? if not aunty will smack you. it's for your own good know? Beat B (at low speed) till stiff, white peaks form.

4th-ly. Slowly, fold B into A, 1/3 at a time. Lastly, fold in the yoghurt as well.

5th-ly, Pour the batter into the tray. place into the oven preheated at 175^C, and remember to waterbath the oven tray!

6th-ly. Wait patiently for 30-35 mins. meanwhile do your aunty things to pass time. Then switch off the oven, and leave the cake inside to rest for another 1 hr.

7th-i-cant-wait-to-end-ly. remove from oven it should be nicely browned. chill in fridge and best served after a night(8hrs), that's what i read. patience is a virtue.

Finallyyyy, if the cake looks damn ugly, ie unsightly cracks and uneven surface, camouflage with blueberry toppings. simple and easy. best of all, the idiots won't ever feel a tiny bit suspicious, cause it looks so pretty now!

hope you young ppl arent bored/worn out by my aunty talk.

cheers,
~auntydolly

Macarons

2007-11-24T21:05:00.000+08:00

Macaron
From Wikipedia, the free encyclopedia
Not to be confused with Macron or Macaroon.

A macaron is a traditional French pastry from Nancy, a commune of the Meurthe et Moselle département, in northeastern France. Dating back to the 18th century, the macaron is made of egg whites, almond powder, icing sugar and sugar. This sweet pastry came out of the French courts' baker's oven as round meringue-like domes with a flat base.

In the early 1930 the tearoom and pastry-shop Ladurée in Paris started selling the new creation of Pierre Desfontaines, grandson of Louis Ernest Ladurée: two traditional dome halves sandwiched with a sweet filling between: the ganache. This resulted in giving the new macaron a larger size, the possibility of flavored garnishes, and a newfound moistness that came from the garnish. Whereas the traditional macaron was sweet and dry and crunchy, the new macaron had the added attraction of being delicately crunchy on the outside, while moist, chewy, and flavourful on the inside.

Many cookbooks provide macaron recipes, but the authentic Parisian macarons, with the multifarious flavors and colors, have continued to be in short supply, due to the difficulty in making them well. Today, there are but a few cities in which top quality macarons can be found.
These include London (Paul Boulangerie, Yauatcha, Ladurée), Melbourne (Laurent Bakery), Sydney (Lindt Concept Store and Cafe), Paris (Pierre Hermé, Ladurée, L'Atelier Joël Robuchon, Fauchon, Gérard Mulot, Jean-Paul Hévin, La Maison du Chocolat, Carette, Sadaharu Aoki), Madrid (Delipanific, Moulin Chocolat), Tokyo (Dalloyau, L'Atelier Joël Robuchon), Hong Kong (Le Goûter Bernardaud), Manila (Bizu Patisserie), New York (Fauchon, Bouchon Bakery, Payard, La Maison Du Chocolat),Waterloo near Brussels (Ducobu), Baltimore (Patisserie Poupon), and San Francisco (Patisserie Phillipe).

Flavors available can often vary with the seasons and include:
almond.apricot.blackcurrant.caramel.chocolate.cinnamon.coconut.coffee.hazelnutpraline.fig.foie gras.greentea.lemon.licorice.orange.pistachio.pepper.raspberry.rose.truffle.vanilla.violet.walnut

well, i think we all want to learn how to make this pretty lil thing, rite?

So, anyone who's got a good recipe for it, pls share with us k? better still, teach us!!!

afterall, we did tried to make dougnut (foodfad then), so why not macarons (foodfad now)? grins

~aunty dolly

Eat and Cook Thru 2008!

2007-11-21T21:55:00.000+08:00

Exciting activities proposed for 2008:

Term 1

CCA Open House – Jiao Zi Sampling and Live Demonstration

Chinese New Year – Demonstration

Welcome Session cum Reception

Valentine’s Day Sale

Tea Appreciation Workshop at Tea Chapter

Visit to Chocolate Factory

Fundraising 1

Term 2

Arts Day - Cake Art Demonstration by

Shatec Workshop – The Art of Gracious Living

Elections and Handover to new Committee

Dragonboat/Dumpling Festival

Term 3

National Day

Racial Harmony Day Cooking Demonstration

Mooncake Festival

Fundraising 2

Term 4

Open House

on top of these we'll still be having our weekly cooking sessions.

And... not forgetting makan trips! So...

PLS FEEDBACKKKK!!!

feedback,feedback,feedback,feedback,feedback,feedback,feedback,feedback,feedback,feedback!

suggestion,suggestion,suggestion,suggestion!

culinaryclub.vjc@gmail.com

-aunty dolly-

2007-11-14T23:00:00.000+08:00

WE ARE OFFICIALLLL!!!!

MY-OH-MY THIS BLOG IS DEAD!

2007-11-06T17:47:00.000+08:00

well to make this blog more interactive i've finally decided to put up a tagboard.:D
hope that you guys will make gd use of the tagboard to give feedbacks and suggestions! :DD

MUAH CHEE

2007-08-16T18:36:00.001+08:00

Just in case some of you are still not sick of muah chee and would like to try making them at home, well, here's e recipe:

Ingredients:
1 pkt glutinous rice flour (600g)
1.5 cup of water
1 pkt of pre-packed peanut powder (read: fine) for muah chee
sugar to taste (for peanut)

Firstly, add water to the flour in a large bowl. add slowly and not all at once, and mix well. impt: do not add too much water or the muah chee will turn out to be to nuah (soft). this step is crucial, and precise agar-ation is needed though it comes along naturally with experience.

Secondly, mix and knead the mixture well until dough-y, but not too dough-y. when kneading, yes KNEADING, not massaging the dough, pls use a bit more strength. the longer you knead the dough, the nicer the texture of the muah chee, provided you didnt add too much water in the first step.

Next, pinch a ball of dough that is around the size of a pingpong ball, roll it well, and then give it a good smack using your other palm to flatten it. cook the flattened dough in boiling water with pandan leaves. it is cooked when it floats. repeat the pinch-roll-smack-cook for the rest of the dough.

When the dough pieces are cooked scoop them out and put it in a sturdy mixing bowl that can that the hitting and beating that's about to follow. using a wooden stick (with a rounded end is preferred), hit the lumpy dough pieces with all your might. hit=stabbing action, btw.
after hitting for 5-7 mins depending on how much you enjoy the process, it's time to beat the mixture (which should no longer have obvious pieces of dough sitting around unbeaten, shld look like a lump of dough by now). beat=more violent whisking action. mix the dough well to get a nice and smooth texture. when your arms are achingly sore from the beating, you can stop abusing the muan chee and dress it with some ointment-like sesame oil. mix it well and now it is ready to be cut up all over again.

Oil you hand and the scissors well before cutting or else the muah chee will stick on to it like white leech. cut the muah chee into small bits and dump it straight into that bowl of peanut powder. now, here is the fun part. Toss the muah chee pieces in the powder and play treasure hunt(well if u r young at heart)!

Pick out the muah chee pieces and serve.

muah chee is best eaten straight out from the peanut bath and doesnt taste nice at all when left overnight. if you find that your peanut coated muah chee has turned a little wet after sitting around for too long just add more peanut! YUM!

pardon me if you find the recipe too violent cause some of us are just too sick of eating and making muah chee after the recent case of overconsumption/production.

-auntie dolly :)

random food pics

2007-08-03T23:25:00.000+08:00

pork-something pasta

@OLD hk - marina sq foodcourt

the pic looks abit weird.

@OLD hk - marina sq foodcourt

black pepper fish pasta

the fish is good. =)

@OLD hk -marina sq foodcourt

ham & mushroom pasta

@DONNA BISTRO - toapayoh koufu

grilled fish w chunky fries & pasta

the fish is like soft and heavenly... and the fries. extreme potato!!

@DONNA BISTRO - toapayoh koufu

OUT! - suyi

culinary club's first cooking session

2007-08-03T23:02:00.000+08:00

hello! due to the miserly VS retracting on our oral agreement, the mighty CC has to strut our stuff in the canteen, so AA right, but we're so humble, its not our fault lor...

anyways, auntie dolly was instructing us on preparing the dough, haha, practice for her future cook show, Dolly Maama Can Cook!

and the gas stove abit crazy, haha. mainly cos our dear alvin forgot to bring the supporting stand thingy, thus the flame has no oxygen... blah..

but CC people are versatile! actually is the drinks stall auntie gave us the idea.. sheesh. details details.. as i was saying, the smart CC members used rocks to support the bbq grill, courtesy of HnF, who have weird stuff in storage...

well, i'm lazy to type more.

we had fun. =) at least i did.

OHH! most importantly! support CC in the upcoming national day celebrations! we'll be selling muah chee! putu mayam(?) and something else!

don't miss this great opportunity to taste our delicious muah chee!

P/S. the dough balls are sooooooo cute!

sean with a weird look. abit like vampire...
feipeng's face of utmost concentration.

"i must get the perfect thickness, concentration, fluffliness, stickiness, consistency ... "

alvin, ms meta & zhichao kneading the ultra super duperly cute dough balls.

they're like ultra soft and squeezy... haha./ not the people...

the flattened dough in the boiling water, with pandan leaves to shoo kazhua! (cockroaches)

the mixing process.

the superbly kawaii dough ball!! ^ ^

only took a few pictures. sry! zhichao! upload the rest! ty.

OUT! - suyi

LONGEST SATAY LINE FOOD OUTING!

2007-07-31T21:25:00.000+08:00

one not so bright and glorious, but rather gloomy and wet Saturday afternoon, three brave souls from the culinary club went down to Lau Pa Sat to participate in the record breaking world longest satay line event. These young and idealistic individuals took time off their busy schedule to participate in this SIngapore Food Festival event, and for their enthusiasm(kiasu-ism), they were rewarded with the opportunity to peng satay with hundreds of other more well, chronologically gifted individuals /staff from Kopitiam. however, they were not the least upset by the lack of similiar age group participatants for they got along fairly well with the mor mature folks. another pleasant surprise in place for our young and inspired participants is the attire. they look absolutely SMART and PROFESSIONAL in the Kopitiam aprons and paper hats and glove and are also armed with 2 tongs. They look so convincingly like the seasoned (Kopiitam) workers to the extent that a stall actually mistakingly gave them a discount when they bought food from them.
the long (dammmmmmn long) arduous wait/battle with the bad skies did not dampen the youths' enthusiasm the least bit. the skies eventually were touched by their positive spirit and did not want these bright and cheery youngsters to grow up to be old and cynical, so the skies finally cleared at 4 plus. that is we patiently waited for 2hrs+.
our patience was not in vain. cos eventually our were positioned right in front of the STAGE!(read: lotsa cameras, lotsa free publicity for cc) woah. they must have reserved these special places for us, because we represent the youthfulness and vibrancy of the Kopitiam chain.
connecting the sticks of satay...
if you look carefully enough, we are standing at the 5m mark, and the whole satay line is like 140m long! woah! like the satays are connected in one line that is 149m long without breaking!

this indian guy stole our limelight by simply wielding his pot of fiery burning charcoal around. look of envy on xin ru's and alvin's face. the 10cents ice balls we had was shioooooook! after all the peng-ing. 10cents only!
i thought the food on satay street isnt good at all and the prices are like, targeted at tourists. the satays i usually have at east coast are like x10 to the power of 6 better. i think. or maybe after inhaling all the satay smoke, the law of diminishing returns sets in all too quickly. but my gut instinct tells me not to return again. a waste of money lah. after that some of us went for some great(and free) entertainment-fireworks display. feels so good to free ride.

other-young-and-enthusiastic-indiv-who-are-not-as-enthusiastic-as-the-dumb-3-who-signed-up -for-the-event-who-went-anyway-for-any-reason-or-non-at-all, are
zhicao, kenny&keith (doesnt look quite right written like that), xinhui, shunwei and fei peng.

so, overall, this event was a successful collaboration with Kopitiam and Culinary Club.
all these would not have been possible without the help of our 3 young, bright and inspired youths.
i hereby represent our club to thank them with their utmost contributions to making the Club more recognised esp by impt players inthe F&B indy like KOPITIAM.
THANK YOU. !!!!

reminders

2007-07-20T20:34:00.000+08:00

To Those Who Did Not Get Selected For The Longest Satay Line Thingy

SORRY!

i shld hv asked you guys to call the person earlier.

BUT. The trip is NOT cancelled.
Pls remember to meet at 3pm at Raffles Place MRT station.
REMEMBER!!! no last minute pai-sehing pls. this is a club activity.
Be in any school based shirts.
Someone pls bring CAMERA!

ok, this is the plan for the day:
me, xinru and alvin will report @ 2 cos we were the only ones who got selected.
we'll go see what's the satay thing about first.
if it's great then you guys can come and we'll try to sneak you all in
if it's not, well, we'll still need ppl to support us right?
if it's really bad, maybe we can all try to run away to somewhere, then go back to lau pa sat at night for dinner.
sounds good?
yeah, i'm sure it does.

hopefully the turnout will be better than the chinatown one.

which reminds me. havent update on the last food trip yet!!!
alvin, can you pleaseeeeeeee upload MORE pictures. i'm sure we took more than 4 measly pictures of the food we had, which didnt look appetizing at all. random shots also can.

Culinary Club's First Food Trip!

2007-07-19T15:32:00.000+08:00

Here are some of the pictures taken during our first food trip to Chinatown on 14th July!

ice kachang we bought at Chinatown Complex Temporary Market & Food Centre, cos it was so damn HOT there. Its a temporary place with no proper ventilation. We are already sitting outside and yet it was sweltering. It wasnt very nice though. But the main reason for our visit there is the Lor Mai Fan, aka glutinous rice. The texture of the rice was great! Soft and just the right amount of stickiness. Plus, they added fried onions on the rice, making the dish both crispy and soft at the same time. A definite worthy buy, at only $1 per plate. Anyway, there was a really long queue for yong tau foo. But it must have been really good if ppl are willing to stand there and sweat just eat it. Or maybe they wanted a free sauna. ok lame. We did not try it due to time contraints and also because we did not want to get heat stroke..
Ignore the lau pa sat label on the bowl. This is cheesy potato bought at a western food stall (Benny) at Maxwell. This stall sells more unique types of western food, i think they have beef goulash, tiramisu and lasagna. You dont usually see these at ordinary hawker centres right? So we bought this potato thing and tiramisu. The potato was delicious, and seems relatively simple to cook, maybe we can learn to make it! Unfortunately, the tiramisu was not exactly appealing, maybe because it wasn't cold when we ate it. Kind of dry too.

We also sampled delicious onde onde. Demand for this product exceeds qty supplied, therefore there was a shortage and we had to wait for awhile before we could eat it. It was definitely worth the wait! We got FRESHLY MADE onde onde, still hot from the pot. When you bite into it, the skin breaks and the sweet liquid flows into your mouth, SHIOK!

Some porridge we tried. We bought two bowls, century egg and chicken porridge. It is supposedly famous, hence its exorbitant price. ($3+ for porride? seriously?) The taste wasn't that awesome, but maybe it was because we were damn full when we had it. However, the chicken meat was delicious, soft and tender, yummy. Century egg wasn't spectacular. This shop offers a wide variety of porride, including some unusual flavours.

Dunno why this picture is last. We actually ate this at our first stop, at Hong Lim Market and Food Centre. We had one spicy and non spicy plate. Personally I find the spicy one more tasty, but perhaps it was because my taste buds had already died after eating all the chilli. I have an extremely low treshold for spicy food, but oddly i still love them. Suyi loves the beansprouts, haha. Not only that, this dish tastes delicious on the whole. A must try!

doesn't our first food trip sound interesting? and we actually tried more stuff than what you see from the pictures. Plus, we actually walked from chinatown station all the way to outram park, back to chinatown and then to clarke quay! So, who says cc makes you fat?

Conclusion:
dont miss out on the next one: Lau Pa Sat. btw i'm the lovable xinru. xD

here are the info on some of the food stalls we patronised:

Hong Lim Market and Food Centre,
Block 531A Upper Cross Street

* Char Kway Teow
Outram Park Fried Kway Teow
#02-18
Opening Hour: 7.00am to 4.30pm
Closed: Sunday and Public Holiday

Maxwell Road Food Centre

* Onde Onde
Xing Xing Tapioka Cake
Stall 31
Opening Hour: 8.00am to 2.00pm
Closed: Sunday
Chinatown Complex Temporary Market & Food Centre
1-197, 11 Outram Park

* Benny
#01-16

Opens: 3pm to 9pm on weekdays, closed on weekends and public holidays

* Lor Mai Fun
Niu Che Shui Glutinous Rice
Chinatown Complex Temporary Market & Food Centre
#02-011
Opening Hour: 6.30am to 11.00am
Closed: Thursday

*Niu Ji Ikan Bilis Yong Tau Fu
Chinatown Complex Temporary Market & Food Centre
#01-220

More Updates...

2007-07-18T20:44:00.000+08:00

if you happen to be wondering who are the gluttons who came up with this brilliant idea to unite fellow like-minded gourmands, they are:

dolly - president
xin ru- vice president
suyi- secretary
alvin- treasurer
clara -logistic i/c
shiling- welfare i/c
quincy- creative i/c

as little joy is derived from eating alone, we want to share our love for food with all our members, that's you, yes, YOU.
as much as we share our joy with you guys, we will also like to have you guys to share some of the responsibility for the Club. To make things simpler, we need to divide you guys into various departments, so that all of us play a greater role in contributing to the club. So, we really need to have your support in this matter, and will discuss more of this in our next meeting, k?

ANOTHER IMPORTANT THING TO NOTE
pls note that the Table Etiquette in Chinese Dining course (27 jul, fri) that we were supposed to participate in, is CANCELLED. this is because all 100 places were alrdy fully booked.

YET ANOTHER IMPORTANT THING TO NOTE
We are invited by sc to participate in a racialharmony cum nationalday celebratory event thing, which is on the 6/7 aug. We have accepted this invitation, i mean pls lah, how can we turn down such a great opportunity to promote ourselves. so, the plan is to have a FOOD FAIR/SALES thing, in line with the theme- anything made-in-spore or traditional.
more will be discuss in our nxt meeting, and meanwhile pls help to brainstorm on like what kind of food to sell.

THE LAST OF THE IMPORTANT THINGS TO NOTE
Open House!!!!!!!!!
yes, we THE CULINARY CLUB, will have our own booth at the open house!
and have some food sampling corner too!
well, we dont have to comply with the theme this time, like who wants to comply when the theme is like WILD WILD WEST, no cancel, EAST?!
oops. sorry sc. cant help it.

alright, we shall discuss more of the dry and boring details in our nxt meeting.

ok, hv to do my econs essay now. ECONS. sigh

Updates on Cub's Activities

2007-07-18T19:34:00.001+08:00

heyyy! I am here to updateee! To spice up our insipid and monotonous life as uninspired readers of textbooks and lecture notes, i hereby announce that FOOD TRIP#2-Lau Pa Sat Revisited, is ON, this SATURDAY, from 3pm onwards!!! Details below:

RASA SATAY SINGAPURA by Lau Pa Sat Festival Market (Open 24 hours)

Date: 19 – 22 July 2007
Time: 7pm – 3am (19, 20 July)
3pm – 3am (21, 22 July)
Venue: Satay Street, Lau Pa Sat Festival Market
Tel: (65) 6220 2138
Email: laupasat@kopitiam.biz

We are pleased to advise that during this year’s Singapore Food Festival 2007, Lau Pa Sat Festival Market is organizing the World Record breaking event – the Longest Satay Line at Satay Street, on 21 July 2007 (Saturday) at 3pm.

Satay is one of Singapore’s signature dishes. This year, Kopitiam staff will be forming the longest satay line of 140m with skewered satays. 300 participants from Kopitiam Group will come together to panggang the satays and to break the Guinness World Records set in 1998 by Singapore’s Thomson Community Club at 83m.

Facts :-
An estimated 200 kg of chicken thigh, 280 kg of charcoal and 700 bamboo sticks will be used to achieve this feat.

Admission is free and patrons who are keen to participate will have to pre-register with Ms Suzenna Chan, at hotline no 6220 2138, no later than 20 July 2007 before 5pm. Places are limited and subject to confirmation.

From 19 to 22 July 2007, in addition to savouring many delectable local fare, like Satays, Fried Hokkien Mee, Fried Kway Teow, BBQ Chicken Wings, Tock Tock Noodle, 10¢ Ice Ball etc, there will be a line-up of exciting programmes like magic show with Illusionist – Jeremy Pei, old school games with a twist like Chatek, Peanut Tree, Long Chiam Pass etc will be played, as well as Lau Pa Sat vouchers to be won.

Also, it is a great opportunity for us to bond as a cca and at the same time enjoy great food!
Once again I stress that attendance is really, really crucial in the school's assessment of the club during our trial period. If overall attendance is like less than 85% then we will have to close shop. *gasps!*horror!*
So, unless there is a valid/official reason to excuse yourself, please, PLEASE, make yourself available this Saturday, from 3pm onwards.

Hope to see (most of) you there! :)

2007-07-13T20:41:00.000+08:00

found these pictures from a blog. apparently, the place exists in CHINATOWN, which is where we'll be going tmr. so perhaps, we could give the restaurant a visit. & the restaurant's famous for its red bean pancake, so we could try some too :)

btw, can i take attendance tmr? please.
im sure i'll make a good attendance taking logistics i/c.

The Marmalade Pantry @ Palais Renaissance.

2007-07-13T20:35:00.000+08:00

Soup of the day
Rack of Roast Pork with Sage & Thyme & Caramelised Sweet Potato
Apple & Rhubarb Crumble

PRESIDENT! one day can you take us there ?!? :)

clara

bored

2007-07-13T19:20:00.000+08:00

ok, am i being too ambitious to say that we shld aim for this kind of standard in our club? YUM

this is so pw. momokufu ando! and his instant noodles! unhealthy, but who cares? esp when u serve it with wagyu beef and then it becomes posh-nosh?

Food Trip Update

2007-07-13T18:00:00.000+08:00

hey hey hey!!!
are you all excited about the Club's FIRST EVER FOOD TRIP TOMORROW?
YES! it's TMR! what a great way to end a week of uneventful and uninspiring school.
THIS IS THE food trip to perk up your otherwise dull and mundane life as a student.
perks include:
-getting to know more about Chinatown's historical landmarks
-explore a part of singapore that we as boring and unadventurous students wld otherwise not go to
-have a great time bonding with fellow cc members
-and MOST IMPORTANTLY, getting to SAVOUR the best food found in Chinatown, and w/o hurting your wallet too!

I BET THAT, BY NOW, ALL OF YOU WILL ALRDY BE COUNTING DOWN TO 14 JUL, SAT, 8.30AM.
am i not right?

Details:
meet at Chinatown MRT Station(NEL) at 8.30 am. DONT BE LATE!!!
attire: any vj shirt will do, since this is a sch activity
extra stuff: digital cam if u hv
note: pls wear light n comfortable clothes, n pack light cos we'll be walking and walking and walking and it might get quite hot.
also, bring along a bottle of water to keep urself hydrated. most importantly drink lotsa water.
i dont want to sound too naggy here so i'll brief again tmr b4 we set off.:)

so, meanwhile, all you hv to do is to sit back, relax and countdown to tomorrow!
have fun waitinggggggggg!!!

yourlongwindedauntydolly

FOOD TRIP (1)!!! MAKAN ALL DAY LONG!

2007-07-06T22:21:00.000+08:00

14 Jul: Chinatown Food Trip
Time: 8am – 1.30pm
Reporting Venue: Chinatown MRT station
Breakfast/Lunch
First Stop:
Chinatown Complex Temporary Market & Food Center
1-197, 11 Outram Park
Second Stop:
Hong Lim Market and Food Centre, Block 531A Upper Cross Street
Third Stop:
Maxwell Road Food Centre

21 Jul: Lao Pat Sat Food Trip

RASA SATAY SINGAPURA
Time: 3pm – 3am (21, 22 July)
Venue: Satay Street, Lau Pa Sat Festival Market
How to Get There
By MRT : Raffles Place (EW14/NS26)
By Bus : 10, 57, 70, 75, 97, 100, 107, 130, 131, 162, 167, 186, 196, 507, 605, 608, 700, 970

Every night, Boon Tat Street next to Lau Pa Sat Festival Market turns into a bustling Satay Street with more than 10 satay stalls selling a delicious assortment of Satay Ayam (Chicken Satay), Satay Lembu (Beef Satay) and Satay Kambing (Mutton Satay) - all dipped in a savoury spicy peanut sauce. Some of the kiosks at Satay Street will feature famous satay vendors such as “Fatman Satay”, “Traditional Satay”, “Satay Power”, “Best Satay”, “Power Satay” and “Jumain Sataysfaction”. From 29 June – 31 July, old traditional favourites like the “tock-tock mee” and 10¢ ice-balls will be making a comeback with roving vendors like the Roti Man and Hup Kee Fried Hokkien Mee which will be served on traditional Or Peh Hio. An attempt will be made on 21 July at 3pm to enter the Singapore Book of Records for the longest satay line, beating the previous record of 111 meters set three years ago.

YUM YUM YUM YUM YUM!!!

EAT IT

2007-07-06T21:25:00.002+08:00

We, the members of vjc culinaryclub, hereby pledge that we will always be dedicated in promoting the culinary and gastronomical arts to those around us. We will not practise any discrimination against certain type of food, like spinach, bitter gourd, peas, with the exception of fastfood; and will embrace
our char kway teow...

...as much as foie gras (ok as if we can afford).

why do cupcakes always look so pretty and inedible?