San Remo romantic dinner cruise

I had a wonderful dinner cruise on a yacht on Saturday and I wish to share this experience . And of course there is great food served on board cooked by Chef Melvyn, ambassador for San Remo.

I won this trip along with 2 couples after purchasing some San Remo products 

The trip starts from One 15 Marina Club

where the yacht Ximula is berthed there.

We are welcomed aboard by Natalie, from Alphico Marketing Pte Ltd.

On board we removed our shoes and are shown around.

Chef Melvyn and his team are already busy preparing our dinner which he has specially planned for.

We enjoyed champagne on the deck in the sunny afternoon skies ( with some dark clouds) and a briefing done by Ximula crew and a welcome by Chef Melvyn.

Relaxing with champagne 

All the ladies received a lovely rose bouquet 

It's a very thoughtful touch to kick off the romantic cruise

Captain Wong

Our sunshine girl from Ximula 

Deck chairs 

The mast

Wind in our hair!

Fruit and snacks basket for us to snack on before dinner. Cold drinks too.

Captain Wong and his new 'crew'

Our itinerary included going to the islands  St. John, Kusu and Lazarus Island.

Enjoying the sea view with romantic love songs being played

We had time for fun before dinner at 7pm

So most of us gamely went into sea after donning our life jackets. We used the kayaks and paddle boards.  

That's me at the back! 

Another guest on the paddle board

Soon the sun set and we were seated after the tables were transformed

Wine was served to compliment the delectable dishes prepared by Chef Melvyn and his team . We understood it wasn't easy cooking on choppy waters.

San Remo has thoughtfully allowed us to choose what we wanted to eat and Chef Melvyn came to explain to us how some of his food were prepared and he used the freshest ingredients. Let the pictures speak for themselves.

Mushroom soup in homemade stock

Appetiser - thinly sliced scallops in orange reduction and caviar

Hubby - Sweet lobster and fresh tomato - juice bursting in your mouth served with Sam Remo Linguine

My slow braised beef in wine reduction - so tender and flavorful served with San Remo penne.

Dessert - Tiramisu Tradionale

It was sweet but not cloying and Chef Melvyn used honey and melted chocolate for this dish

Enjoying our wine with the food

Sunset view

Thank you Natalie for explaining about San Remo brand and products

Photo with our Chef and Ximula Crew

With all the guests 

Thank you for giving us so much products to try

No guessing - next time my food post will be with San Remo products!

To know more please click on the links 

https://www.facebook.com/SanRemoSingapore/

http://www.ximulasail.com/

Fried bread toasts with egg yolks

It is my first post for 2016. Happy New Year!!

This is not my first dish of food but think this is nice to eat so I decided to jot it down

I had leftover egg yolks after making some sesame crisps and didn't want to waste the yolks. So I decided to stir fry the yolks.

Ingredients 

3 pcs of bread slices to cubes

Oil for frying 

Egg yolk mix

3 egg yolks

Milk about a tablespoon

Ketchup about a teaspoon

Soy sauce a teaspoon

Stir all together

Salt

Additional ketchup for drizzling 

Method

Prepare the yolk mixture n set aside

Cut up the bread

Pour a little oil on frying pan

After heating the pan, fry the bread on both sides 

The oil will be absorbed by the bread

Add a little more oil and add the egg yolk mixture 

Try to coat the bread with the egg yolk mix

After frying till egg yolks cooked 

Sprinkle a little salt and mix in

Dish up and drizzle ketchup 

Serve

It looks like our Chinese dish called Chai tow kueh or fried carrot cake 

Enjoy cooking!

My December cooking

These are some foods I attempted in December

Please refer to original recipe links 

Love this sweet potato bread

I must use purple ones next time!

Note - I didn't use bread maker 

Recipe link

http://lykitchenventure.blogspot.sg/2014/06/champion-sweet-potato-bread-oven-baked.html?m=1

Deep fried - very tasty

But need to control the temp better next time

Recipe link

http://nasilemaklover.blogspot.sg/2011/03/cheese-and-sausage-bread-rolls.html?m=1

These tastes crispier than the box premix that I tried - I omitted 3 ingredients ground cloves n black pepper n molasses which I can't find 

Recipe link

http://www.thekitchykitchen.com/?recipes=/o-g-gingerbread-cookies/

Oven baked - really tasty wings

Recipe link

http://www.asianfoodchannel.com/recipes/fish-wings

The chocolate cup cake with cream cheese frosting 

The chocolate cake taste is good!

http://www.asianfoodchannel.com/shows/bake-with-anna-olson/recipes/chocolate-spice-cupcake-with-chocolate-swirl-frosting

Do try out the recipes if you have time.

Wishing all a blessed Christmas and a Happy New Year in advance!

Butter Rolls

My friend recommended using Japanese bread flour. After lunch at Liang Court I bought this flour from Mediya. This is premium and costs $8 for 1 kg.

I followed the recipe in the pack

I googled for a recipe and saw a YouTube recipe on bread using this flour

I followed the steps but incorporated the ingredients n timing on the pack 

http://youtu.be/waU7DRLWvGA

This video is using similar flour

Ingredients 

Flour 300 gm

Salt 5 gm

Caster sugar 40 gm

Yeast 6 gm

Mix the above in a large bowl using a whisk

Measure out 45 gm unsalted butter wait for it to soften 

To the flour mixture add in 175 ml or 3/4 cup of warm water

Beat an egg 

Measure out 30 gm and add into the flour 

Stir together using a wooden spoon until you can't anymore

Then knead - follow video

After 5 minutes I added in the butter and knead another 5 minutes 

Shape into a ball n proof in the same bowl covered with cling film

I kept in the oven with a bowl of hot water

Proofed for 50 minutes

Before proof

After proof - stick floured finger in and the hole remains 

Flour the mat or workstation

Remove onto your mat or workstation

Press slightly into circle 

Cut into 12 sections

Roll each section into a ball - follow video step

Cover with cling film plus a cloth and proof 10 minutes 

Each ball is about 45 gm

Prepare 2 baking tins or 1 large baking tin

Line with baking paper 

After proofing, follow the pack instructions n roll into the butter roll shape

Put spaced apart n proof covered with cling film for another 40 minutes

I put mine in the oven with hot water

Before proof

After proof

Add a little water to the balance egg n use it to apply as egg wash to the bread 

Preheat oven to 190 c

Bake for 9-10 minutes

Serve on its own or with some strawberry  jam

Cross section 

Happy baking!