Cocotte: Part Deux

October 4, 2011 § Leave a comment

I take it back.

French food can be hot, but only if it’s in Singapore. After the indulgence of the last visit to Cocotte, visions of roast chicken and French butter danced in my head, though not with each other and not to a Brazilian tango. But I digress. Despite the less than scalding temperature of the nosh from the first visit, we were looking for a suitably special restaurant for a celebratory lunch (new job and exam passed!) and Cocotte fit the bill, so we went.

To relive the delectable experience, we visited one sultry Saturday afternoon for lunch and were rewarded with the lunch set menus. There were a few to choose from; you decide on the set and pick the dishes from pre-selected groups. Tip: Visit them at lunch time for the same good food at half to 2/3 the price you’d have to pay for dinner.

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4-Bean Chili Con Carne

September 6, 2011 § Leave a comment

Bear likes beans.

I’ve recently discovered how yummy beans are. Since I’ve started trying to decrease my carbohydrate intake and increasing protein, I’ve begun experimenting with a variety of canned beans. Being a bean virgin, I’m sticking to canned for now, but will venture on to dried beans once I figure out an easy way to prepare them.

It’s bean (hehe) commonly said that there are as many chili recipes as there are cooks. This recipe is my take on the ubiquitous Spanish stew.

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Seafood Feast (Part 3): Steamed Prawns with Ginger Sauce

September 3, 2011 § 1 Comment

I swear I’m not a heartless fiend, but…

…when prawns are so fresh that their babies have only been orphaned 5 seconds ago, their flesh is firm and not powdery, with a natural sweetness. The best way to appreciate the freshness is to steam or boil them in their shells. I opted for steaming to retain all that prawny goodness. I actually feel a little guilty calling this a recipe since it’s so simple, but damn it’s so good!

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Seafood Feast (Part 2): Simple Pan-seared Salmon

September 3, 2011 § 1 Comment

Fat is good.

To best enjoy the buttery texture of cooked salmon, it needs to be cooked until JUST done, where the middle is still slightly translucent. At this doneness, the fats between the muscle have melted down enough so that the fish easily falls apart in the mouth with the gentlest of pressure, yet has not melted away and out, leaving a dry, sad slab of concrete. « Read the rest of this entry »

Seafood Feast (Part 1): Poached Snakehead Fish, Thai-Style

September 3, 2011 § Leave a comment

I’ll admit right off the bat; I’m a lazy cook.

So anything that can help to shorten the time it takes to whip up dinner without compromising on flavor, quality and healthfulness is fair game, which brings me to those wonderful pre-filleted slabs of fish sold in supermarkets these days. Chide me if you will about the tragic waste of fishbones for stock-making; I’m immune because I have no plans to make fish soup anytime in the near future. For busy working folk like us, “fish slabs” are a godsend.

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Mojito Konnyaku Jellies

June 15, 2011 § Leave a comment

Mello Yello Jello.

Need to beat the summer heat? Have a Mojito…Jelly!

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Cocotte: French Food sans Fuss

April 11, 2011 § 1 Comment

Hot French food is an oxymoron.

One thing this bear has never been able to figure out is why French food is never piping hot. Whether in Paris or Singapore, I’ve never managed to scald my tongue while chowing down on French cuisine. My recent visit to Cocotte at Wanderlust Hotel didn’t change my opinion, but it did open my eyes to how satisfying and un-snooty French food can be.

Take the Poulet Roti, for example.

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