Fried Chicken In The Fridge ?

 

How come? 

That's what got my eyes 'peeled' and footsteps 

slowly approaching the Fridge in front of 

Swensens Singapore.

Oh I see.......It's their Latest Special Creation:

"Fried Chicken Ice-Cream"

2pcs for SGD$11.80

8pcs for SGD$42.80

Well, I didn't purchase them after all...

If you did, please share with me in the Comments Below; 

What's The Taste Like?

I am curious...hahaha!

"QQ Soya Bean"…….Singapore

SGD 2.00 Per Tub

QQ Almond-flavored frozen soya bean curd is a cut above the rest with its satiny-smooth vibe bursting in fragrant nutty notes of almonds. Its consistent texture glides slickly down your palate and is guaranteed eupeptic; befitting all ages and races. There is absolutely no hint of syrup in this mellow bean curd and it truly lives up to the Asian Version of ‘Crème Brulée’!  If you wish to add a little punch, I would recommend you to garnish atop with canned longans or sea coconut strips for some gusto to your dessert time!

Flagship Stall:

51 Old Airport Road #01-165 Singapore 390051

Others:

Tampines Interchange (Opposite Bus No. 3 Queue)

Sengkang Interchange (Opposite Buzz Newspaper Stand)

Opening Hours:
11am – 9pm Daily

Enquiry/Delivery:
Please call 83393459

“Welcome Spring” – An Afters

Think the fragrance of lavender, beguiling sweetness of apple juice and the resilient texture of konnyaku jelly incorporated into one. What do you get? “Welcome Spring” – An Afters I came up with, in sequel to my Holly X’mas Jelly Recipe!

Here’s the Ingredients & Instructions:

500ml Red Apple Juice (No sugar added)
120g Sweetened Konnyaku Jelly Powder
2 teaspoons Dried Lavender

Pour the red apple juice and dried lavender into a jug and muddle.

Cover the jug and let the mixture infuse for an hour on its own.

Strain the lavender from the liquid.

(You may want to sprinkle the strained lavender atop the soil of your potted plants as fertilizer or impromptu air-freshener to your balcony/garden)

Pour the liquid into a saucepan.

Set over low heat and bring to a boil.

Pour the Konnyaku jelly powder in.

Stir gently and simmer for 5 mins.

Pour the mixture into the desired moulds.

Let it cool down before chilling in the refrigerator.

Serve & Relish with your loved ones!

“Welcome Spring” wishes all a bountiful year 2012!

Champagne-Infused Jelly

A bon vivant passed me some remaining Russian Champagne and by chance, I thought of this Holly X’mas Jelly Recipe. This Afters delivers a winey palate bursting with the scent of luscious grapes.

Ingredients: 

250ml Russian Champagne, Abrau

350ml Sparkling Red Grape Juice

120g Unsweetened Konnyaku Jelly Powder

¼ can Delmonte seedless and peeled grapes

Pour the Russian Champagne & Sparkling red grape juice

into a saucepan.

Set over low heat and bring to a boil.

Pour the Konnyaku jelly powder in.

Stir gently and simmer for 5 mins.

Pop 3 grapes into each jelly mould and fill it up with the mixture.

Let it cool down before chilling in the refrigerator.

Serve and Enjoy!

CAVEAT: This Afters is not suitable for the young or teetotalers.

A Luau-Inspired Entrée...

A Head Chef leading an International Buffet kitchen in town has generously shared this recipe with me which I find it very appropriate and relish for a BBQ event:

First, prepare a concoction of honey, lemon juice, cumin powder & a dash of salad oil. Mix it well according to your palate and spread over both sides of the desired fruit. Next, charbroil it at your own discretion and serve as an entrée. You can also instantly transform it into a dessert by simply topping with a scoop of vanilla ice-cream.

This recipe is a very good condiment for tropical fruits like banana and pineapple with a sweet-sour smack. The highlight of this recipe is the cumin powder which lends the fruit an exotic-tangy, spicy-warm aftertaste and promises to whet your appetite!

Finally, have a good time indulging in this luau-inspired recipe!

PS: Cumin aids digestion!