Media Review: House of Peranakan Petit

Peranakans have always been known to be good culinary chefs. A cuisine that we true blue Singaporeans are familiar with especially after the 小娘惹 (Little Nonya) series on TV.

House of Peranakan Petit is a new addition amidst the modern swanky cafes along Tiong Bahru. Why Petit? This third outlet is only a 30-seater restaurant in a modern Peranakan setting.

Food was served! Yay! I was brimming with so much happiness seeing the delicacies being served. 

We started out with Bob's Pork Bun ($10 for 2 buns) 

Caramelised Braised Belly Pork slow cooked for hours to perfect tenderness then served with steamed white bun together with lettuce and coriander leaves. 

One bite, you could feel the juiciness of the meat oozing out. Definitely the best comfort food after a stressful day. 

A must-have dish, Ngoh Hiang ($12). Juicy, minced pork and prawns, combined with water chestnuts, carrots, turnips and onions, deep fried. Crispy flavourful Ngoh Hiang is best with their sambal chilli. If you are into spicies, sweet sauce is equally good too. 

Otak Otak was created using Chef Bob's secret family recipe, using over 20 ingredients! Instead of using the usual banana leaf to wrap all up and grill, Chef Bob used a ceramic bowl and steam it instead. Indeed a healthier choice. 

Ayam Buah Keluak ($18), a meal is not complete without this dish. 

A dish of braised chicken in a gravy of turmeric, lemongrass and the Buah Keluak (Indonesian Black Nut). 

The rempah (pounded spices) alone is made up of seven ingredients and takes half a day to fry. Nuts to be cleaned and stuffed. The stuffed nuts, chicken and rempah have to be simmered for another half a day until the sauce thickens. 

Chef Bob specially debone the chicken so that it will be easier to eat, so thoughtful of him;-p

 

Sambal Fish ($16) used fresh Selar fish, stuffed with rempah and fried to crispiness.  The chilli would hit you right away once you eat it. I was in love immediately. Wish they will bottle the chilli and sell off the retail soon. 

Babi Assam ($16). House of Peranakan Petit is properly the only Nonya restaurant that serves this rare and unique dish of belly pork flavoured with belimbing (sour fruit), beanpaste and traditional spices. Even Brett McGregor, the inaugural winner of New Zealand MasterChef came to Singapore to learn this dish from Chef Bob. 

Scallop Lemak ($28) A dish available exclusively at the Tiong Bahru outlet. Succulent Japanese Scallops, they were so huge right? Cooked with their specially concocted Lemak Sauce. Simply a match in heaven. Worth every cent of it. 

The meal was definitely incomplete without the finest grade of white rice. 

There is always room for dessert, even after a full meal. 

Durian Chendol ($8.50) Durian ice-cream with Chendol (green jelly) and Gula Melaka drips. Sedaps! 

Pulut Hitam ($4.50) Awesome art done using the coconut milk. Such creativity.

 

Ubi Kayu ($4.00) Tasted a bit like odeh odeh. Skin was tender, not chewy. Fillings were not so sweet. 

Show this page and quote promo code "PETIT BAGUS" to get 10% off dine-in food bill. Not valid on public holidays and eve of public holidays. Valid till 30 April 2015. 

House of Peranakan Petit is located at: 

42 Eng Hoon Street, Singapore 169785

For Reservations:  +65 6222 1719

Opening Hours: (Lunch) 12-3pm;  (Dinner) 6-10pm; Closed on Tues

Facebook: houseofperanakan

Instagram: houseofperanakan

Happy Baking with Panasonic SDP104 Breadmaker

I was brimming with excitement to receive the invitation from OMY and Panasonic on their new Breadmaker. As a breadlover myself, I always love to pop into artisan bakeries and buy lots of interesting bread. Basically, with yummy bread, I am a happy girl.

Just a couple of months back, I kept flaring up with rashes on my chin. They were itchy too. Hence when I visited my dermatologist, she suspected I might be anti-gluten and suggested I should stop my bread intake till my allergy test result was out. Could you imagine how sad I

was? I felt like my whole world was tumbling down! 

Result was positive! I was not anti-gluten but this wakeup call was a reminder for me to choose my food wisely. Perhaps DIY at home instead of buying off the shelves. I can be generous with the ingredients too.

It was an intimate session with fellow bloggers, mainly female participants.

These are the breadmachines, compact and light. 

The unique part of the machine was a separate yeast and nuts dispenser unlike other competitive brands. 

Trainer Teresa showed us how easy and fascinating this bread machine was. No fanciful ingredients was used, most importantly no MSG or other preservatives was used during the preparation. 

First Recipe to Share: 

Flavoured Bun (Tuna)

A. For dough:     

• 280g High-Gluten Flour     
• 1 tsp Salt         
• 25g Egg (beaten)      
• 50g Butter
• 3 tbsp Castor Sugar     
• 2 tbsp. Milk Powder
• 160 ml Cold Water
• 1/2 Egg (for egg wash)

                 

B. For fillings:                                                  

      Tuna Flakes

 

C. For toppings:

 

• 2 tbsp Mayonnaise
• 1 tbsp. Lemon Juice
• 30g Mozerella Cheese (to sprinkle)
• Some paprika

 

Machine would knead the dough on its own.

Roll and massage the dough into tound shapes.

The buns were ready to be put into the oven for the yeast to ferment. 

Tip from Teresa: Spray water on the dough before fermentation. This will help to make the bread more fluffy. 

After fermentation of 50 mins.

 

Tuna was the chosen filling of the day. For me, I may choose to use Bak Kwa, Luncheon Meat, Mayonnaise Egg, Curry Chicken Potato; the options are limitless!

 

 

All ready to be baked.

Don't you think the buns look so good? Yes indeed they tasted as good as they looked. 

Teresa showed us how easy it was to make such lovely buns that only professional bakers could achieve. Amateurs like us can do it too now! 

 

Fragrant Mixed Wheat Loaf

• 75g Whole Wheat Flour
• 175g Bread Flour
• 10g Butter
• 30g Sunflower Seeds
• 10g Melon Seeds
• 30g Raisins
• 10g Black Sesame Seeds
• 1tbsp Milk Powder
• 200ml Cold Water
• 1 tsp Instant Yeast
• 1 tsp Salt
• 2 tbsp. Castor Sugar

 

 

Ta da! A fresh hot loaf of bread was completed.

This was my first time trying an out-of-the oven bread. It was so good! Couldn't help but kept eating. 

The bread maker is ultra versatile, you can choose to add whatever ingredients you can find at home; be it nuts, milo powder, orange peels, and you don't have to worry about getting the ratios wrong or ending up with an awful textured bread.

Now , we will be making the Focaccia Bread. I always love it.

A. For bread:        

• 350g  Bread flour                                                                   
• 1¼tsp  Salt
• 225ml Cold Water
• 1 tbsp. Olive Oil
• 1 tbsp Castor Sugar
• 1 tsp Instant Yeast
• 1 tbsp Milk Powder

B. For toppings:

• 200g Cherry tomatoes 
• 80g Black olives                          
• Some Black Pepper
• 2 tbsp Olive oil                                             
• 140g Mozzarella Cheese (cut into 1cm cube)
• Some rosemary & paprika                        

 

 

I hated olives all my life. I actually ate everything up. Olives blended in very well with cherry tomatoes and focaccia bread.

Everyone can be a professional baker with Panasonic. 

 

Had such a insight into the amazing Panasonic Breadmaker, kudos to the wonderful trainer, Teresa. It was a fun-filled baking session with her and the fellow bloggers. I was truly inspired and motivated by her. Time to get a unit for myself to impress my hubby and kiddos for the New Year. 

The Panasonic SDP104 Breadmaker is retailing at SGD$338 at major electrical retailers.

Introducing Mookata Set from Chang Thai

A quaint authentic Thai Cafe in Bishan; whom never fail to offer the best and freshest food.

I was delighted to be back to taste their newly-introduced Mookata set. What is a Mookata anyway?

It is a grill hot plate surrounded by  steamboat moat from Thailand. 

Heard so much from friends and the media on Mookata but seriously this was my maiden attempt at Mookata.

Perhaps it was due to a steamboat incident happened a decade ago where the oil from the hotplate popped onto my nose and left me scarred for months. I was totally traumatised and swear off steamboat for years. 

Mookata is rather different. No oil was used, the fats came from the meat. Much healthier and definitely safer unlike the typical hot plate steamboat. Water is poured on the lower part of the plate, hence will not end up having oil popping all over.

See how we use the fats to go over the entire skillet pot. 

A set for 2 pax cost S$39, which includes generous serving of ingredients.

How can we do without the chilli? The chilli sauce is a special concoction from Chang Thai. However if you want it to have more stronger flavouring, add in the garlic to the chilli sauce. Or if you are into spiciness, add the small chillies which I guarantee can surely 'numb' you. 

For me, just adding garlic will do.

The happy girl savouring her mookata.

A refreshing Lemongrass was a good choice for a Hotpot session. Freshly extracted and brewed from natural Lemongrass, it was a must-order.

My must-order. Mango sticky rice. Sweet slices of Mango with glutinuous sticky rice and a generous spread of freshly squeezed coconut milk. So heavenly. Burp burp.

Come on by to Chang Thai at: 

Blk 151 Bishan St 11 

#01-195

Singapore 580151

For reservation, call them at 

+65 85566899