Hungry Peepor - Munching into all things new & interesting - Page 130Hungry Peepor | Munching into all things new & interesting

Ladurée Macarons Buzzing In Town

Posted on 2 May, 2013 by cllism

Macarons 1

Macarons 3

I made a spontaneous decision today to visit the all-hyped up store in town – the Ladurée boutique that just opened shop at Takashimaya in Singapore. These macarons are probably the most expensive I’ve ever tasted in my life, and they are justifiably expensive for several reasons: (1) They are imported from Europe to Singapore rather than produced here in Singapore; (2) The reputation and fame of the Ladurée store is supposed to be unbeatable, what with the Ladurée story starting back in the 1860s. That was when the Ladurée family began selling food items like pastry, chocolates and tea to the Parisian high society; (3) Given the fact that the Ladurée store is located in Champs-Elysées (among other places) in Paris, one should therefore expect the macarons sold here to be competitively priced as well.

Posted in French, Pastry | Tagged Chocolate, Macaron | Leave a comment

Food Blogging For Dummies By Kelly Senyei

Posted on 29 April, 2013 by cllism

foodbloggingfordummies

I’m really glad that I found this book in the library last month. I’m even happier that I borrowed it (I’ve always refused to borrow any books from the Dummy series due to its explicitly derogatory implications). After reading through this entire bible about food blogging, my food blog (yes, this one here) finally obtained its long awaited refurbishment.

Posted in Food for Thought | Tagged Blog, Photography | Leave a comment

Korean Jajangmyeon (자짱면)

Posted on 21 April, 2013 by cllism

Jajangmyun 2

Jajangmyeon (or Jajangmyun) originated from the Chinese (Beijing) version of Zhajiangmian (炸酱面), which means ‘noodles with fried sauce’. The key difference between the two versions is the type of bean paste used to cook the sauce: the Chinese uses fermented brown soybean paste which is mainly salty; the Koreans use fermented black soybean paste which includes caramel and is hence not as salty. The secondary difference would be the ingredients added into the sauce: the former has their sauce stir-fried with minced meat; the Koreans fry theirs with loads of vegetables.

Posted in Korean, Noodles | Tagged Black Bean Paste, Stew | Leave a comment

The Original Panna Cotta With Pomegranate & White Wine Syrup

Posted on 13 April, 2013 by cllism

Panna Cotta, which means ‘cooked cream’, originates from Italy and is a lighter, more jelly-like and less sweeter version of its denser cousin – the mousse. The most authentic form of Panna Cotta is the original vanilla flavour, cooked simply with cream, milk, sugar and vanilla seeds.