DC Cooks to Impress

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As mentioned before, DC is a man after my own stomach. He also knows that that’s the obvious path to my heart. Not being someone with a reputation for great culinary skills, he still went ahead to cook a gourmet meal for me without any help. Impressive huh.

First was the starter, poached eggs with smoked trout on toast, topped generously with my favourite ikura. I don’t know how he managed it but the eggs were perfectly poached so that the whites were just set and the yolks runny. (I’ve never had the guts to poach eggs.) They didn’t have even a hint of the vinegary poaching water. Coupled with toasted baguette and store-bought smoked trout and ikura, this was an irresistible combination.

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Now the piece de resistance really was the stuffed deboned chicken with truffle and spinach. I think he really outdid himself here as I don’t know how to debone a chicken  while keeping it whole. He had to figure it out all on his own.

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He roasted it till just so. The flavour of the truffle stuffing subtley permeated the chicken and the stuffing kept the chicken nicely moist.

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He also somehow learned (oh the power of the Internet!) how to “lollilop” a chicken wingstick. Check out the picture below: instead of having to gnaw indelicately away at the wingstick bone, all I needed to do was to pick it up and bite off the meat at the end. Very nice.

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DC claims to have forgotten how he made these dishes, so I’ll give you recipes of how I think he made them! Look through the ingredients list carefully, though, as quite a few ingredients come from a gourmet store.

Poached eggs with smoked fish on toast

Ingredients:

4 eggs
4 slices of baguette
1 small pack of smoked fish (trout or salmon is fine)
1 small pack of ikura
1 tbsp raisins, optional
1 handful rocket leaves, optional

Method:

  1. Poach the eggs carefully and set aside. (Don’t know how to poach eggs? Try Google.)
  2. When just about ready to serve, toast the baguette till crisp.
  3. Assemble the toasts by covering each piece of toast with smoked fish, then a poached egg and scatter a teaspoon or more of ikura on top.
  4. Garnish with rocket and raisins on the side.

Serves 2.

Stuffed chicken with truffle and spinach

1 chicken, deboned (again, try Google for instructions)
2 small bags baby spinach
1 15g jar truffle pate
1 tsp sea salt
100g wild mushrooms (chanterelles, ceps, etc)
plenty of cracked black pepper
4 pandan leaves
oil for basting
more rocket leaves
2 peaches for a jar of muscat-infused peaches

Ingredients:

  1. Season the chicken with salt and pepper, cover and refrigerate.
  2. Preheat the oven to 180ºC.
  3. Cook the spinach: boil, steam or microwave depending on your preference. Let cool, then squeeze as much water out of the spinach as possible.
  4. Make the stuffing by blending the spinach with the truffle pate. Check the seasoning and add the salt and pepper to taste.
  5. Roughly chop the mushrooms and mix into the stuffing.
  6. Push the stuffing into the cavity of the chicken and tie up the chicken with pandan leaves.
  7. Roast the chicken for 100 minutes, basting it regularly with oil and turning about 60 minutes later.
  8. Carve and serve with rocket and sliced peaches as garnish.

Serves 4.

Method:

Diving the Similans: The Villa After

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After all that hard work diving, a couple of days at a nice villa was definitely in order. DC found the Vijitt Resort online based on its reputation. It didn’t hurt that the place appears in Francis Ford Coppola’s list of top resorts in the world. and what a beautiful place it was! The resort only has individual villas, there aren’t any rooms in a building. Each had a private entrance and a little garden filled with aromatics. I especially liked how they grew a lot of pandan outside our villa. When we emerged for breakfast in the morning, the fragrance was such an uplifting start to the walk to the restaurant. What was even better is that the resort recognises that the grounds are quite big, so there’s a buggy service that takes you wherever you like in the compound. It was great how cheery staff would come up on the buggy and ask if we needed a lift. Most times we waved them off so we could enjoy the walk and the view, but having one at beck and call and also for when the sun was beating down was just fantastic.

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There were excellent views from the villa. Here’s what we saw from the balcony and bath tub. It overlooks the southern shore of Phuket and what passes as its beach. It was incredibly lovely to see the old coconut trees towering majestically over the villas. The resort claims that they built the villas round the trees and not a single one was cut down to build the resort.

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I shall be coy about the room itself, go have a look at the resort website to have an idea of the layout. But what was really nice was the pseudo-outdoor shower. It’s actually sheltered so you’d still need to turn on the shower if it rains. The shower is built in a kind of lean-to bamboo shack with a window that opens out to the lovely view.

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It was really nice having a shower and enjoying the view at the same time. I liked how thoughtful they were in planning the villas. It’s really hard for someone to peek at you while in the shower, so no worries about privacy.

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After all that rave review, would I stay there again? Unfortunately, no. It’s mainly because they had a major mosquito problem. The resort is located in a rather swampy area and despite their efforts to fumigate and place mosquito coils (upon request) in the villa, there was no way of keeping them out. Didn’t we close the verandah door and windows? Yes. We had both airconditioning and fan on at full blast at night but still got bitten. Puzzled by the mystery, DC looked at the finishings carefully and realised that there was a large gap in the sliding verandah doors, so mosquitoes could get in anyway. I was kept up all night scratching, it was that bad.

The other problem with the Vijitt is that the maintenance isn’t that great. I think they chose cheap finishings and didn’t do it up properly. For instance, the metal hand grip of one of the sliding doors in the bathroom came off. We realised that even though there were holes for the screws, the panel was simply glued on. Nonetheless, that didn’t affect our stay at all, just that I wonder if the place has longevity. The resort is currently just over a year old and while definitely not run down, it looks like it could do with moreTLC. Please go if you’re immune to mosquitoes, and go soon!

Quick Eats: Putu Piring

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This is the only putu piring place I know that still exists and boy it is still so good. It’d been a while since I passed by the Geylang area and I insisted on trekking out of our way to get here. I was surprised that the Banquet food court had closed and the stall moved to Mr Teh Tarik Eating House up at Onan Road.

They still had the human production line going on as usual. We happily watched them make the outrageously simple delicacy: gula melaka was enclosed in rice flour and steamed for a few minutes, then knocked out of the mould onto shredded coconut and pandan leaves. Three were wrapped in a packet for $1 and deposited into a plastic bag. Watching the four helpers at work was pretty mesmerising.

It’s best to leave the putu piring in the packet for a few minutes so that the pandan fragrance permeates the steam, making it extra nice when you finally get to it. Mine was perfection. The crumb was meltingly soft and the gula melaka oozed out unctuously, making a lovely contrast with the slightly salty coconut. Add the gentle pandan aroma and it was putu piring-gasm for me. If not for the fact that it was dinner time, I would have gone straight for seconds.

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Mr Teh Tarik Eating House
Corner of Onan Road and Changi Road