Adventure at Holland Village

Alright alright, here comes another one of my desperate desire to look for sweet stuff to 'taste'.
So, 22/10/12, anything goes.

My original plan was to head to the 2AM Dessert Bar to check it out. However it is not opened until 6pm, so alternative choice. I found this website, which led me to MU Parlour located nearby Holland Village MRT. Luckily I had done my research because without it I could not have found the place.

Because I was so excited, and so darn 'smart' at the same time, i brought my camera, WITHOUT any memory card in it. So the pictures were taken using my pathetic old Nokia phone. My apologies for the poor quality.

When i got there, the street looked exactly like the image in google map, thus i have no problem getting familiar wit the place.

 And there it was.

 On the second floor, the stairway looked kinda welcoming to me

 The decoration is simple, but nice. It has a white theme. The furnitures are cozy and it gives a homey feeling.

 And this is the corner where i'm sitting.

When you're eating alone, there's nothing to do but to stare out into the streets, which is not that boring as a lotta cars, people are passing by. 

The dessert counter..

 I ate the beef burger no.11 on the menu. Yes, beef. It consists of the MU Parlour's special sauce.
For dessert, lychee and vanilla sponge cake and a Passionfruit and Sesame Chocolate tart.
An for beverage, I has a Jalisco Pop cocktail which main ingredients are rum and grapefruit juice.

The bill came up to SD50.60, which includes service charge, no GST. 

Overall experience: i would rate it 4/5.
The service staff was friendly. The atmosphere is really cozy and music was not that bad, not my cup of tea but it suits the mood.
I'm not sure when my next dessert hunt would be but if there are readers out there, stay tuned =)

New attraction

Hello food blog and bloggers who follow this page

What's up lately is that i'm having an internship for 6months in Conrad Centennial, Singapore

Training in the Lobby Lounge

It's kinda fun here,

we take turns to do many tasks everyday

from being a hostesss, to waitress, to runner, to barista

So here's what i've been entertaining myself with lately

(FYI: i only get to do this when i'm the runner)

My Latte Art:

 1st attempt

 2nd attempt

(Cup was too small for the circle to be formed)

This next one is actually done by someone, somewhere on earth

Which looked like this

I just thought of testing my capabilities

So..

 1st attempt

 2nd attempt

3rd attempt

And then i got tired,

But will definitely try it again to perfection,

 when i have the chance

For now, this is..

CLOSE ENOUGH

=D

Farewell Dinner

For the appetizer

First the prawns are blanched

and then sauteed with butter and seasoning.

Chicken breasts stuffed with pilaf rice and parmesan cheese

 (Raw)

Chicken marinated with:

Butter

Salt and ground black pepper

Mixed herbs (in a small plastic container, pre-prepared)

Pilaf rice:

Shallots

Carrot

Mushroom

Provence herbs (from France)

Stuffed with:

Cooked pilaf rice 

Grated Parmesan cheese

Method of preparation:

Toothpicks were used to aid in the stuffing

Sear with butter

Coated with butter ad honey

Baked at 200D.C

not exactly sure how long,i'm sure there is about 1hour?

I did not time it as I checked from time to time

Fish fillet with lemon butter sauce

The Dory fish fillet was marinated with:

Thyme

Butter

Salt and pepper

Method of preparation:

Seared

Baked for about 40 minutes at 190D.C

Sauce:

Fresh lemon juice 

Cold butter cubes

Salf and pepper

I added sugar because it was originally too sour

*Very important to remove the hot pot before adding in the butter, as it will cause the sauce to split

*After lemon juice boiled, whisk in cold butter while AWAY FROM HEAT

*only apply SLIGHT heat when sauce is not hot enough to melt the butter

*Basically whole process is done away from the heat, except to boil the lemon juice in the beginning

Finally, meringue with custard:

Meringue:

Whisk 4 egg whitte plus 200g sugar

until stiff peak

add vanilla essence

Pipe it out 

Bake 150D.C for about 40-45 minutes

Custard:

300ml milk

70g sugar

4 egg yolk

40g corn starch

2 teaspoon vanilla essence

30g Butter (not compulsory, purpose is to make the custard smoother and give it a shine)

Method:

Whisk 4 egg yolk + 40g corn starch + 35g sugar + vanilla essence + 10ml milk + butter (if applicable)

until well mixed  

Boil 290ml milk + 35g sugar

Temper boiled milk with egg yolk mixture

*Tempering 

= Whisk the cold mixture fast while slowly adding in the hot mixture 

(this is so the egg yolk does not cook and form lumps.)

 Continue doing this until there are about half of the hot mixture left

 then pour the cold + hot mixture into the hot pot, with the rest of the hot mixture. 

Sorry if this is confusing, basically tempering is done to control the temperature of the mixtures.

Moving on...(After tempering)

Mixture is now in the hot pot

Put hot pot on slow fire and stirring the mixture as it slowly thickens

USE A WOODEN SPOON TO STIR, not whisk

*While stirring,be sure to scrap the bottom of the pot as there are custard stuck to it, instead of just stirring around the surface. 

After custard thicken, remove from heat, put into a bowl, cover with plastic wrap

Chill it.