Tag Archives: mushroom

Sides at Swensen’s

I particularly recall fond childhood memories at the former Swensen’s branch at Changi Airport Terminal 2. Yes, the one with the indoor playground at their doorstep. Parents seated at dinner tables, with their heads outstretched occasionally to look out for their kids monkeying around at the play area. Swensen’s was the chosen venue for when parents get a fatter paycheck or strictly for birthdays only because it had Fish & Chips and Banana Split – which were the luxuries then.

Swensen’s today is a far cry from being a mere Fish & Chips and Banana Split restaurant. Being a synonymous household name means they’re constantly expanding their already wide array of Western, Asian and Dessert selections to suit our expanding appetite. You get seriously spoilt for choice when you’re seated holding up the 14-odd paged menu; focusing mainly on the Main Course and Sundaes & Sweet Treats pages. Probably needs about an hour to browse from cover to cover.

You’d think to yourself – hmm now, that Breaded Chicken Meuniere is definitely a must-have and mmmm, wash it down with a generous serving of Frosted Chocolate Malt.

And as you flip the menu to look at other food selections, Mr Waiter comes by with a warm smile and utters an amicable ”Hi Sir, may I take your order now?” Your order gets noted, it gets transmitted to the kitchen and… that’s when you start flipping to look at the sides.

And by then, you’ll think you’d be too full to add on the side orders. Swensen’s sides are severely under-rated, honest! Here are the 4 M’s in that page of 12 sides that never fail to make it into my order list:

Meatballs in Black Pepper Sauce

The dish is pretty self explanatory – succulent chicken with beef meatballs basking in richly seasoned black pepper sauce with a good dollop of kid-friendly mash.

Dare you say no to meatballs?

Deep-fried Mushrooms

I had tried incessantly to recreate this delish pop-it-in-your-mouths, but they’ll never turn out just like Swensen’s. Hot and tender shiitake mushroom in a light crisp coating of batter, dipped in trusty ole tartar sauce. The initial audible crunch of batter, a whiff of earthy mushroom aroma; and as you sink your teeth in further, feel the velvety texture of the shiitake, rolling around your mouth with tangy hints of sour tartar.


Mmm! Definitely a winner, this one!

Mozarella Cheese Sticks

There is nothing more sinfully gratifying than stringing warm mozarella cheese.
And when you break into these fried crisp mozarella cheese sticks, you get just that – warm ooze of pale yellow goodness!

*Gasps* Bet your jaw just dropped and your salivary glands just went on overdrive, right there.

Baked Mussels

Still on the topic of cheese, though this time baked – are piping hot green mussels under a veneer of cheese and cream and all things magical. The shield of cheese steams mussel on the inside so you get to savour the enticing mix of salty cheese and sweetness from the tender mussel. Use a fork to nudge the base of the shell to loosen the cheesy crusts and slowly slide the whole mollusc into your mouth.

Your tastebuds would flip in excitement, I promise!

4 M’s – Meatballs, Mushroom, Mozarella and Mussels that are definite Must-haves in your next Swensen’s order! Be sure to make some space in your tummy for it!

This post was written for Muzlimbuzz (Travel&Food):

Sides at Swensen’s 

Muzlimbuzz is an e-magazine that caters to the modern, active, socially-engaged and spiritual Muslim. We aim to document and articulate the Muslim experience, particularly of those in Singapore and in the region. Apart from News and opinion pieces, we have daily columns that cover a wide array of topics from Health to Marriage, Spirituality to Technology, Travel & Photo Essays. In a nutshell, there’s bound to be something that would interest you here at Muzlimbuzz.

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Filed under Dinner, Favourites, Lunch, Muzlimbuzz, Snacks, Teatime

Couch Potato

Last Saturday, hopes of what would’ve been a great afternoon at Botanical Gardens with my mister having a great time with the swans, got dashed by the what’s-new weather. Rained like craaaaaazy so we had to activate Plan B: Sit home, enjoy each other’s company and do what we do best –

Eat and Laze around.

We’re really cats in human clothing, hehe!

I’d like to share with you this Baked Potato Pieor so my mister named it – recipe that was adapted from one contributed by a lovely lady friend of mine – Kalsom Arip (I call her Kak Som) to Manja’s June issue. I’ve had the privilege of trying it at her cosy place and I absolutely loved it!

Perfect for rainy afternoons, I say.

Grab the issue for the original recipe (and many other potato recipes) because I tweaked the recipe a little; added a bit of this, did without a bit of that.

What I love about recipes like this one is, you can prepare it ahead of time, leave it in the tray and bake it about an hour before guests arrive. Definitely one to note for the coming festive season or for friends coming over.

For potatoes:

4 Large Potatoes

Salt & Pepper

For filling:

1/2 sliced Yellow Onion (horizontally)

3 tbsp Mozarella Cheese

1 tbsp Butter

1 tsp Olive Oil

1/2 Chopped Yellow Onion

4 sliced Garlic Cloves (horizontally)

1 tsp grated Ginger

6 sliced Chicken Karaage

6 sliced Button Mushrooms

1/2 tsp Dried Oregano

1/2 tsp Black Pepper

For cream mixture:

180ml Cream

4 beaten Eggs

1 tsp Dried Chilli Flakes

2 tbsp Plain Flour

3 tbsp chopped Spring Onions

For topping:

1 cup Mozarella Cheese

1/2 cup toasted Bread Crumbs

Pepper & oregano

Drop your potatoes in a pot of water, sprinkle salt & pepper and bring it to a boil till potatoes are tender. After potatoes are done (check with a knife, it should pierce through easily), slice them lengthwise. At the same time, you might want to fry the chicken karaage to crisp golden brown perfection and slice into bite-sized morsels.

In a sautée pan, heat oil and butter before adding in onions and mushrooms. Once mushrooms are slightly done, throw in the rest of the ingredients – garlic, ginger, chicken, dash of oregano and black pepper. Set the savoury filling aside.

Have all your ingredients for cream mixture in a bowl – cream, eggs, flour, chilli flakes and spring onions – and beat lightly with a fork. Also, mix cheese, bread crumbs with pepper and oregano.

Now, time to layer it!

If you’ve done lasagne before, this should be easy peasy.

Grease a tray of 20 by 20cm with butter and line the sides with a dash of bread crumbs.

Layer it in this order (bottom to top): potatoes, onion, savoury filling, cheese, cream mixture, repeat this order once more but final layer has to be potatoes and cream mixture. Cover the tray with foil and bake in a 180°C oven for 40 minutes.

Open up the foil and take a whiff of all that goodness! 

Like a steam facial, only better.

And sprinkle your cheese topping mixture and pop it back into the oven for another 15 minutes. I thought to myself, boy do these oven makers know just how to tease! Looking at the cheese slowly melt and start to form a perfect golden crust, through the translucent glass panel of the oven door, is just so painful to look at, omg! *clenches chest*

Personally, I love getting a recipe right the first time! Who doesn’t? Erm, this is my first time baking this recipe, you know? God knows how many times i yelled “Yes! Yes! Yes!” in the kitchen, at the oven, at the dining table, after getting that first hot tasty mouthful! Hehe.

You could cover the tray up and present it as a gift to a friend or a new neighbour. Or bring it out to a picnic by the lake with your loved one.

Or! You could have it disappear right at home while watching TV.

Ahhh, comfort food. And of course, coupled with……………

Bring on the calories, baby!

But more than anything, I want to grow old and happy and fat with you! You know who you are. =)

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Filed under Desserts, Lunch, Recipes

Mushroom soup for the Soul

Sure, every couple has their differences. But the thing that keeps em together, is probably the one thing that both share and love in common. And for me & my mister, needless to say, it’s food.

Fish & Co., amongst many other food joints, hits a soft spot in both our hearts (and bellies, haha). Now, if you’re thinking that I’m gonna go on and on about

How yummy their grilled calamari is,

Or how their mussels in garlic butter sauce is a must have,

Or how their new range of fish & chips pack a whole load of flavour,

Or how their grilled king prawn is truly king,

You’re wrong. Hehe.

Weird but true, Fish & Co. serves the best mushroom soup. IKR.

Love how they take pride in their Soup of the Day, even though it’s just soup of the day.

I don’t know; me & my mister have been to many cafe/bistro/restaurant and soup of the day pretty much tastes like they came straight out of the can, into the six-spoonfuls-a-bowl, popped into the microwave to reheat, and served at our tables in a jiffy.

But this one’s different.

Fish & Co.’s mushroom soup has the most perfect (un-canned soup-like) type of consistency. It’s pretty obvious that it has the richest, earthiest mushroomy aroma- i mean, there has to be at least a gazillion little morsels of mushroom in the soup. And portion is good too. Too much of a good thing, is always good, no?

All that yummy-ness before you even start on your main course. Appetizing as hell. There’s a catch though. Since it’s soup of the day and not a side order, they may or may not have it all the time. Bet you’ll be smiling yourself silly when you’re ushered to your seat, your waiter hands the menu and says “Our soup of the day is Mushroom Soup.”

It’s not always the same at every outlet, so, here’s our top 3 picks:

Fish & Co. Ion Orchard, Paragon and Airport T2.

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Filed under Dinner, Favourites, Lunch