Mad About Sucre Spring Menu 2nd April 17

Finally back again at Mad About Sucre for their Spring menu – I so missed the food there!

Spring Tangy Tomato Soup, Hand-picked Fresh of Arctic Snow Crabs

I love this soup – it’s slight tangy sour taste really serves to bring up your appetite. The pita bread croutons were super crunchy and the highlight is the Arctic Crab meat which was so fresh and sweet.

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Fisherman’s Seafood Basket in Beer Batter with Aged-brandy Tartare Sauce & spicy Homemade Wasabi Mayo 

This serving was HUGE! If not for the fact I was hungry and Joyce was sharing with me, I don’t think I might be able to finish it. Lots of calamari rings with prawns, fish, potato wedges and onions in beer batter. Personally, I like the Tartare Sauce better than the Wasabi Mayo.

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Wild-caught Blueback Salmon, Sauce of Confit Garlic and Organic Herbs 

Change of sauce from last season and the salmon was wonderfully fresh and just lightly pan fried and just cooked through so the natural sweetness comes through. There is a hint of spiciness in the Jalapeno peppers used in the sauce. Wild caught salmon really do taste different from farm reared ones.

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Castile – Yougurt Mousse, Spring Lychee, Strawberry Rhubard, Blueberry, Honey Sponge, White Chocolate Feather 

This cake is soooooo pretty! I love the delicate white feather on top. First taste would be that of the Yogurt Mousse and then you’ll hit the berries and the lychee jelly in the center. Sucre always know how to blend the different flavors so well that everything always taste so good together.

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Anemone – Tropical Mousse, Confit of Pineapple, Ginger Gel, Milk Chocolate Disc, Hazelnut Chantilly, Vanilla Choux Spon 

Haha too excited and started eating before taking photograph. This cake is another splendid showcase of Sucre’s skill. You never know what interesting ingredients they will use. The pineapple and ginger is refreshing blend. I like the chocolate disc and hazelnut chantilly. I am so going to eat this by myself the next time.

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Viburnum- On season Pistachios, Sour Cherry, Pistachios Tuile 

This is definitely a pistachio special and Sucre has mastered using Pistachios which is not a typical nut used for baking as it is challenging to stabilize. This cake is heavier on taste and I think it’s best eaten on it’s own as a tea item or shared.

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Mad About Sucre

27 Teo Hong Road, Singapore 088334

Nearest MRT: Outram Park Exit H

Breadmaker Pork Floss

Discovered there is a pork floss function from the new Donlim Breadmaker I ordered from Ezbuy and has been tempted to try. Used the pork collar meat used for my old cucumber soup to try out and wow I am impressed.. really Pork Floss!

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Ingredients

  • 250 gm cooked pork, shredded with fork or use rolling pin to break up
  • 1.5 tbsp brown sugar
  • 1 tbsp oyster sauce, vegetarian (made from mushroom)
  • 1 tbsp toasted sesame oil
  • 1.5 tsp mushroom seasoning powder (I omitted this)
  • 1 tsp salt 盐
  • 1 tbsp dark soy sauce

 

Steps 

  1. Shred the meat with fork or roll over with rolling pin to break up the meat
  2. Marinade with seasoning
  3. Put the shredded meat into the tin and select the Floss option on the breadmaker. For other models which might have the Floss mode, select the Jam option.

 

Recipe from Journal of a nutritionist mum

http://a-nutritionist-mom.blogspot.sg/2015/04/breadmaker-meat-floss.html

 

 

Oyster Sauce Vegetables with Fried Shallots 油菜

This is a really quick and simple way to get a veggie fix without having to stir-fry. Just gotta watch the amount of oil that goes into it.

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Ingredients (Serves 2)

  • 400g or 1 packet of green leafy vegetables (xiao bai cai / caixin)
  • 2 tbsp of fried shallots in shallot oil

Oyster Sauce (mix in a small bowl until sugar dissolves)

  • 1 tbsp oyster sauce
  • 1 tbsp hot water
  • 1/2 tsp sugar

Steps

  1. Boil water with 1/2 tbsp vegetable oil added. When the water is boiling, add baby boy choy and blanch for approximately 10 seconds. Do no boil too long.
  2. Drain and place vegetables on plate and add on the shallots and sauce.

Recipe from NoobCook

http://www.noobcook.com/oyster-sauce-vegetables-fried-shallots/2/

 

I cook, I bake and I eat

Everyone eats but not everyone cooks or bakes. I started off with a interest in baking and even took a certification course at a professional cooking school and it always makes me feel happy when people enjoy the food I bake. Growing up in a household where my mum was a great cook, I never had much excuse to cook. It was only after living on my own that I started challenging myself to cook meals for myself. I was pleasantly surprised cos it was not as hard as I always thought even though I did not like to deal with open flames or oil. So it looks like I do have some small talent in the kitchen for which I am grateful. So I decided to start this blog to collate the number of recipes that I have scouring online and also to showcase the food establishments that I have been to.