I know, I know, my last post was on 1 June 2009 which is more than a year ago. Yes I've been on a major hiatus since Junior College started. But this doesn't mean I'm too busy to feed myself.. :P

TTC recommended Cafe de Hong Kong's Claypot Rice to me on Facebook and we went down to try it after my Famine Camp CIP (No, I was not involved in the fasting).

Mum started off with a Daily Soup (例汤), which I did not try but my Mum seemed to love it. It's a clear Watercress Soup with Chicken.

We decided to try the highly recommended Egg White Wrapped Treasure Bag. This dish is quite a novelty to me. Mum said the "skin" is made from egg white, which makes it slightly "bouncy". The filling (which was very generous) is made of finely diced mushrooms, carrots etc. However taste-wise, it wasn't extremely interesting.

I'm a sucker for all things tofu, so I just had to order the Supreme Tofu.

And being a sucker for Braised Goose Web, I also had to order one... Cafe de Hong Kong's Goose Web was very plump and had more bite than Imperial Treasure's soft fall-off-the-bone rendition.

And finally, the Claypot Rice with Waxed Meat arrived!

They served the wax meat platter above with a huge claypot of rice, plus really aromatic soya sauce (It had loads of fragrant shallot oil!!) to go with it. I liked the waxed sausage and waxed liver sausage best. They were not overly salty and tastier than the usual ones Mum bought. The belly was not salty at all, though quite oily with that thick layer of fat. The duck was too salty for me and Mum to handle, so we decided to da-bao it home to cook. (Mum suggested a tofu dish)

We rounded off with Almond Paste and Mango Pudding for dessert. My Mango Pudding was loaded with real mango cubes. :>

Click here to see Mum's Claypot Rice! :D

P.S. Thank you TTC for your recommendation!

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Here are some of the home dishes that mum whips up to go with plain white rice. (:

Pork Ribs Marinated in Red Yeast

Steamed Pomfret (Teochew Style)

Crispy Tempura Prawns

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We went for a dim sum lunch at Ah Yat Forum last week because it was a special occasion. ;)

We just ordered a few dim sum as we were rushing to leave for Singapore Art Museum afterwards. These are just some of the dim sum we ate.

Egg Tarts

We had a Danish guest with us, so we dared him to eat Braised Duck's Tongue. He enjoyed it! :D

Sorry for the blur photo! This is the Char Siew Pastry.

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Mum saw this quick tip on making "Faux" Tiramisu on TV, and we tried it out!

It's really simple and easy to make! All you need is some full cream, mascarpone cheese, sugar and some chocolate swiss roll from your nearest cake shop. Just beat the full cream, mascarpone cheese and fine sugar until it becomes smooth and velvety, then layer it on top of slices of chocolate swiss roll. Alternate and finish with the cream layer. Chill and before serving, sprinkle some cocoa powder on top! Alcohol is optional.

Try to use a smaller container, or there won't be enough for multiple layers, like what happened in the picture above! You can see why it's called "Faux" Tiramisu. There's no coffee, egg or liqueur in it, but it's just so easy to make!

And I has fun making the cream! :D

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Sorry everyone for the major lack of posts! I've been rather busy with school, and there wasn't much to post anyway. ): But Mum's making new experiments again, this time it's the Japanese Pancake: Okonomiyaki!

I wrote words on with Mayonnaise! Mmmm! :P

This is what is looked like before serving. Pan fry the pancake then add Okonomiyaki sauce: 2/3 part Tonkatsu Sauce, 1/3 part Tomato Ketchup.

Sprinkle generous amounts of Bonito Flakes and it's ready to eat! :D

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I've been making my own home-made hamburgers lately, so Dad decided to make his own hamburger... without the burger buns. He wanted to recreate that old coffeestall-style Hainanese Hamburg Patty with Vegetables, so here it is!

Mum took a bite... and well, let's just say there was too much nutmeg in the patty. :P

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Some other goodies we treated ourselves at the New Year feast:

Roasted Pork (烧肉)

My personal sinful indulgence: A crisp layer of crackling skin, followed by a melt-in-the-mouth experience of aromatic lipids, finished off by the tender meat. All compacted in a small but sophisticated package of flavours and textures. They provide mustard, but I like to eat it as it is.

Roasted Goose

Another stellar dish at Imperial Treasure, this one is me and Mum's favourite. The meat is not the slightest bit dry, and the skin crisp and bursting with flavour. Truly the epitome of all Chinese roasts! :D

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