What I have been up recently.. the last of 2012!

Creation Cafe

In one of our dates, we decided to try out Creation cafe as I have much raved the pasta there and Alvin is keen to try it out. We went for a early dinner to avoid the crowd. It end up we are too early (5.30pm) and they have not open yet (Opens at 6pm)! Luckily we are able to sit at the cafe and wait for the shop to be ready. 

Seafood risotto

Seafood aglio olio

As usual, I sticked to my usual choice and ordered seafood aglio olio while Alvin tried the risotto. I feel that the risotto pales in comparison with aglio olio but nevertheless it is still quite nice.

The serving is pretty small for Alvin and he ordered a Laksa pasta to share (but i only had 2 mouthful). The laksa pasta is a nice twist to the usual pasta. Not too bad. It will become my other choice to consider if I went back to the cafe the next time.

Creation Cafe
100 Beach Road,
Singapore 189702

Merry Christmas

Wishing you a very merry christmas and may all your wishes comes true!

OChre birthday dinner

Some time ago, we celebrated AK's birthday at OChre located at Orchard Central. It is my second time there and if you want a quiet and cozy dinner gathering, this is the place to go.

The restaurant very thoughtfully place a stand to mark the table as reserved. Very personalized.

We all decided on having their main courses. The ladies had a 3 course dinner while the guys had 4. But first, we had a bread basket to munch while waiting for AK to arrive.

Assorted bread basket containing very delicious breads.

The waiters are all very attentive and standby awaiting for our orders, if any. Our appetizers are served.

The guy's - Watermelon wrapped with parma ham.

The girl's - Angel hair pasta with scallops and caviar.

It was my first time trying caviar and it does taste a little disappointing. I was expecting more of a crunchy texture like the ebi roe. But it wasn't. 

The guy's second course.

The girl's main course. Pan fried fish fillet. 

Another shot of the fish fillet. 

The pan fried fish fillet tasted really home-cooked style. We all felt that this standard could be achieved at home but nevertheless it tasted great. I realised I forgotten to take photos of the guy's mains. They had steaks which they claimed was quite good.

Now, for desserts.

The girls had tiramesu...

..and the guys had some mango dessert with ice cream if I remembered correctly. The tiramesu fared better.

Last but not least, we ordered another cake for AK which was meant to be a surprise. We had much difficulty trying to secretly order the cake without AK noticing it. 

Happy Birthday!

Almond Meal Banana Muffins

I had some leftover ground almonds and hence decided to scout for a recipe that I can utilized the remaining ground almonds. 

Found a few recipes that looks not too bad but the ingredients needed doesn't fit perfectly. Its either too much ground almonds (which means I need to buy) or it needs too much other ingredients.

So yea, the recipe from Honest fare fits the bill best.

But however, the end result wasn't very satisfactory. Too dense for a muffin. Don't think I will try this again.

9oz sliced almonds + some extra for topping
1/2 teaspoon baking powder
2 eggs
3 oz sugar
1/2 teaspoon cinnamon
3 bananas (approximately 1/2 lb peeled) + extra slices for topping
Pinch of coarse sea salt (optional for topping if you like)
2 tablespoons unsweetened cocoa powder (if doing cocoa center)

Preheat oven to 300F. Grease baking pan of choice (either an 8-9 inch fluted flan tin, a bread dish or muffin tin) and dust with flour OR lightly moisten baking paper and line tin.
Whizz 9 oz almonds and baking powder in food processor until finely ground, but be careful not to go too far or you’ll end up with almond butter. Set aside in bowl.
Whizz eggs, sugar, bananas and cinnamon for about 5 minutes or until pale and really fluffy. Pour over almond meal and stir through.
If adding cocoa powder, place 1/3 of batter into separate bowl and stir in 2 tbs of unsweetened cocoa powder. To create the chocolaty center, first pour 1/2 your original batter into baking tin, then do your dollop of cocoa batter and then pour remaining original batter to cover cocoa. Top with thinly sliced bananas and almonds. Bake about 40-45 minutes for bread and 30-35 minutes for muffins (or until top is browned and skewer comes out clean). You just don’t want to overcook in the oven because they’ll continue to cook a little as they cool. Sprinkle on sea salt immediately after removing from oven.

Cinnamon Puffs

After much long deliberation, I have decided to make these Cinnamon Puffs featured from Selene's blog but adapted from Smitten Kitchen. I have accidentally missed out vanilla extract. Other than that, I would say that the recipe is perfect. 

For the coating, I didn't follow totally using 2/3 cups of sugar. I thought it would be too much and what would I do with the leftovers? I reduced the sugar but forgotten to reduce the cinnamon powder. Ha. Anyway, it turns out well and there is still leftovers. 

Recipe yields 24  puffs for me. As I have only a 12 mini muffin pan, I had to bake twice. The first batch is better perhaps because I had baked slightly longer and I had grease the pan. (I didn't grease the pan for the 2nd batch). 

Coating
2/3 cup granulated sugar
1 tablespoon ground cinnamon
6 tablespoons unsalted butter

Puffs 
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon freshly grated nutmeg
1/2 cup granulated sugar
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature, plus extra for greasing muffin cups
1 large egg
1 teaspoon pure vanilla extract
1/2 cup buttermilk

Preheat oven to 350°F.
Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.

Prepare coatings:
In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly. Immediately remove from heat and set aside.
In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.

Prepare puffs:
Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside.
In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy.
Add egg and vanilla and beat until combined.
Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.
Spoon into prepared muffin cups, filling only 3/4 of the way.
Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.
As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part.
Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off.
Transfer puff to wire rack to set and repeat with remaining puffs.
Eat warm.
For an even more indulgent, doughnut-like puff: Make an extra two tablespoons of the browned butter and roll the whole puff in it and the cinnamon sugar.

Do ahead: Puffs are best within hours after they are baked. They can be made it advance and stored in a freezer bag until needed, too. Simply spread them out on a baking tray and reheat them until warm in the oven.

Hey Hey Hotpot

Before our movie, the gang decided to try out Hey Hey Hotpot as Lynnie & I have some cravings for steamboat.

Shop wasn't that difficult to find as it was located at the basement of PoMo. I had been there before with colleagues and felt that the food there was not too bad except that the price is slightly higher compared to those steamboat shops along Liang Seah Street.

We had 2 set meals that day.

Winter Melon soup & shark meat soup.

We have much more food than what is shown here. However, general feedback was that the portion is a little small and it wasn't really enough. But the soups was very flavourful after everything had cooked in it.

I guess there is no second place that beats Liang Seah Street. But, this is certainly one place where you step out without smelling of steamboat you had earlier.

1 Selegie Road, #B1-20
Pomo Centre Singapore 188306

Tonkotsu King

One fine lunch day, L had ramen craving and suggested we go Beppu ramen at Tiong Bahru. But M said there is MUCH nicer ramen at CBD area and highly recommended us to go there instead. And so, we arrived at the highly raved Tonkotsu King at Tras St. 

When we arrived, there is already queue forming. We had to wait for around 20 minutes for a seat. The catch of the ramen here is that you could decide how Q you wanted your noodles to be and how strong you want your soup to be. And yes, there is free flow of hard boiled eggs & beansprouts. You can eat as much as you want. 

The queue.

Interior.

Free flow hard boiled eggs.

Mine. Normal ramen with strong soup.

L's. Normal ramen with red soup (spicy) and strong soup.

M likes ramen from here a lot. His wife is a Japanese and he says the ramen here is pretty authentic. You can add alot of sides to the ramen, for example, flavoured egg, seaweed, more meat etc. It comes with a price, of course.

Basically, I feel that the ramen here is of very japanese style. More emphasis on the noodles and the soup base. While Beppu's has alot more ingredients to the ramen like corn etc. Both have its pros and cons, but you have to pay ERP to try this ramen.

Tip: M said there is lesser/no queue during weekends. Try your luck then.

1 Tras Link, #01-19 Orchid Hotel
Opening Hours Daily: 11.30am–3pm, 6pm–10.30pm (Taken from Hungrygowhere)

Lao Ban Beancurd

老伴豆花 finally reaches the west!

As I was on half day leave due to collection of graduation gown, I decided to check out if the rumors is true - the famous beancurd brunch finally landed in the west.

It is! Located inside Cityvibe shopping centre in Clementi. Long queue is spotted when I am passing by on the bus. I had walked around the shop confirming its existence. And the long queue is indeed waiting for the shop to be opened.

Since I had some time to spare, I had decided to join the queue as the opening hours is 1pm & 6pm till sold out. And hey, its only few minutes to 1pm. Thus I joined the queue under the scorching sun...

Its hot I tell you. Cannot believe that I am one of the people in the queue.

After 40 minutes, I was at the front of the stall. 45th minutes, I laid my hands on the beancurd. The sickening thing is that the lady 2 persons infront had wiped out the entire Almond flavored beancurd. I don't have the chance to try it... Managed to buy the original flavor instead.

Tada!

Verdict: It is really nice. Very different from the traditional kinds of beancurd in the hawker centres. You won't get sick of it when you finished the entire serving. It is sweet in nature and hence there isn't a need for sugar syrup. Smooth and delicious. But if you ask me to queue 45 minutes again for the beancurd, nope, I will not do it again.

Chocolate brownie

Lynnie gotten a new oven and she is so excited over baking and trying out the oven! It makes me inspired as well. Itchy hand me. lol. Decided to surf through my all time favorite Joyofbaking.com and looked for recipes that inspires me.

And this is it. Chocolate brownie.

Actually I was looking for something that can pair up with the truckload of vanila ice cream that I have.   And brownie seems like a good choice. Was laminating between brownie or chocolate lava cake. But brownie is still the easiest as there is no need for the use of electric beater. Everything can be done in 30 minutes (minus baking time).

For my adaptation, I use chocolate chips instead of chopped chocolate as I still have a packet at home. Hence, I reduce the amount of sugar as chocolate chips are already sweet.

Recipe from Joyofbaking.

5 ounces (150 grams) semisweet or bittersweet chocolate chopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt 3/4 cup (125 grams) semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).

Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.

Makes 16 brownies.

Red, white & black

Tried Menya Musashi at Raffles City Shopping Centre which I did not managed to try the last time round as the queue was too long. This time, Alvin & I was there early as we had a early dinner before our movie at Marina Square. 

Lucky for us, there is no queue at 5ish. However, our food took some time to be served. Poor staff management. 

Anyways, Alvin had the dried version of the ramen with red soup as a dip and I had ramen with black soup base. The shops boasts 3 signature ramen soup base. The red, white and black. Red is spicy, white is normal non spicy version (i think) and black is with garlic oil. 

The dry ramen of 3x serving size.

the black one.

The soup is slightly thicker than normal soups for ramen. Serving size is pretty alright but however, I don't think I will be back again. Something need to be done to the staff management. We saw a Japanese/Korean mum with 3 toddlers left the restaurant as the waiting time was too long to be served!

Menya Musashi
Raffles City Shopping Centre #01-16

Maison Kayser

Baked Black Sesame Chiffon cake the day before. Wanted to use the remaining black sesame powder but it turns out that there is white spots in the container. Threw those out instead. Used the black sesame paste I bought some time ago and had to find a suitable recipe for it as I had already cracked the eggs and separated them according to the recipe of black sesame powder. Grrr.

I finally found a recipe that can utilized all the eggs that I have cracked. No pics this time as the cake turns out to be extra fluffy and it slides out of the mould once I had inverted it to cool. And I had some trouble maintaining its beautiful looks while trying to lift the cake out. Don't think it is supposed to happen like that for chiffon cake. :(

Nevertheless, the cake is very fluffy. Very smooth texture compared to using black sesame powder. 

Photo taken from thesweetspot.

Recipe here.

----

Met up with Lynnie to do shopping in Orchard for huarong's jie mei dress for her wedding the next day. Brought along the chiffon cake (above) for her (and Alvin whom I met later) to try too. 

We settled on wearing convertible dress and Lynnie bought hers from a shop in FEP for $49. I didn't buy as I already got one at home. Compliments to the salesgirl at Shereen (FEP, #03-49A) for her exceptional customer service. Really felt like being serviced by her and she know her product well. In swift movements, she is able to wrap Lynnie in different styles that she requested. *thumbs up. We left the shop feeling really happy.

As we were done quite early, we settled for high tea at Maison Kayser. AK had raved about the breads there and since we are in the area, we decided to try it out. 

My croissant and Lynnie's raisin bun (forget the name)

Definitely worth the visit. The breads are so nice and crispy and simply melt-in-your-mouth. Lynnie had the coffee and she commented that it is nice. We didn't try the set menu for high tea as we don't really feel eclair-ish then. But then we realized their eclairs are one of the raved items. Well, next time then.

Maison Keyser
#B1-09 Scotts Square

Black is the new in

Bought black sesame with honey spread during Isetan fair. Yummy! It is definitely something different from the usual spread and healthier too! The only down side is that the price is kind of steep - $10 a bottle.

Hokkaido Cupcake

Tried to make Hokkaido cupcake some time back in June. The cupcakes was not so popular then. Till recently there is a lot of hype on Hokkaido cupcakes that alot of bakeries ride on the hype. The cheapest I saw is $2 per cake. I've tried the one from Q Bread (which is the first I saw selling Hokkaido cupcakes) and it feels pretty normal, not as what I expected which was soft and fluffy. Polar cakes sells it too but they don't sell it separately. They sold in boxes of 6. It is a tad too much to finish.

Googled for the recipe to make the cupcake and I tried making it again for the 2nd time.

Recipe adapted from here.
Ingredients
Chiffon cake
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour
3 egg whites
25g sugar

Filling
60g dairy whipping cream
10g sugar
1tsp instant custard powder
Icing sugar, for dusting

Method
1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Add in custard powder, mix well.
13. Pipe custard cream into cupcake and dust with icing sugar. Refrigerated before consume.

Both times the cakes sank upon cooling. I googled to find out the reason behind it and improvised on the 2nd time but the results is still the same. Arrgh. I cann't seem to master baking nice cupcakes. My forte is still biscuits.

National Day

Spend the national day with Alvin.

Started off with a drive around the site of our BTO area. Building progress not very fast. Still at 2-3 storey.

Then we went for lunch at famous laksa at Yishun. Already been there for a few times. This was one of the few days where there is long queue at the stall. Usually there is also queue, but not as long. Anyway the queue was moving fast, so not much of a issue.

I seated right in front of the stall as it is the only empty table. So I got the chance to observe the patrons and the workers. The preparation area is quite spacious behind. A few people prepares the orders. Ocassionally there will be a lady coming out from behind getting orders from the queue.

The stall owners are also very thoughtful to separate the gravy and the noodles for those having takeaways. They commented that this is because the noodles will not be soggy.

Yums, the long awaited noodles. I like mine with yellow noodles or mixed with beehoon. But usually if I am not the one ordering, I will make my order simplier so as not to trouble people.

This got to be the most flavourful laksa I ever had. Thick and fragrant gravy compliments the noodles perfectly. I always thought laksa don't match well with thick beehoon cos there is "no taste". I think the yellow noodles added a tinge of saltiness to the overall taste.

Spend the day catching up with dramas and met up with Terence & wife for dinner at Western Bar. The tv is showing NDP parade and I thought I would have a chance to emerse in NPD atmosphere in Singapore by participating in nationwide plegde taking or something as the previous national days was spend overseas. I envisioned that the whole Singapore will pause at certain time and recite pledge together or what. But well, it is not what I had imagined. lolz. Totally skipped the moment.

Totally forgot to take photos of the food we had. But overall, the food are not bad. Its the usual hangout for the guys, so I think I would have chances to take photos in future.

Rewatching the classics

Recently when people asked me what drama I am watching now, I would sheepishly reply that I am rewatching the 还珠格格 series. And all will give me the -_- look. This show is certainly a epic classic that I would be touched no matter how many times I watched it. I've got to admit that 琼瑶 is a very good writer. The thing about rewatching it now is that you could fast forward the parts that you do not like since I have already watched it before and I know the whole story, so no harm in skipping parts.

The best part I like revolves around 紫薇 and 尔康. I always watch in awe beliving in the possibility of such intense love and understanding of each other. It feels too good to be true.

Second part is definately better than first installment. The cast is prettier and more charming. But more draggy with the addition of the 香妃.

I skipped 3rd part totally as the majority of the casts are changed. The 2 female leads changed and somehow the series is just not the same anymore. Of the 4 leads in the show, only 尔康 remains. What a pity actually. Not a perfect competion to the show.

So now, I am catching the remake of the 还珠格格 ironically named 新还珠格格. I thought it will be totally revamp of the storyline like it would be a continuation of story from their children. But it ended up to have the same storyline but with some minor additions to the story. The drama seems to be of a different era from the previous. The headgear is smaller and different (more towards 步步惊心 type) and the era is more acceptable to westerners. So you guessed it. The revamped version has a addition of a westerner who works in the palace as a painter. Furthermore, to my surprise, the emperess is HK actress 邓翠雯. I found the actress looks familiar, but I did not expected it to be her until I googled. Ruby Lin had a guest appearance in the show as 夏雨何.

I'm speed watching the show. Generally, the show follows very very closely to the previous works but it is slightly faster paced than the previous. Though I'm already at the tenish episode of the show, I have difficulty differentiating 尔康 and 尔泰. They somehow looks the same. Perhaps because I am not very familiar with China actors so they tend to look the same to me. As I continued to watch the show, I am consistently comparing the previous series with the current.

For now, I concluded the previous version is better.

The Fancl facial experience

Finally gotten a slot to try out the facial by Fancl after 3 months of waiting. The appointments are forever full when I tried to call. So I'm very excited to go for the facial after many months of self maintenance at home.

The bad thing is that the appointment timings are very weird. For the evenings there is only 6.30pm or 8pm. There is no 7pm. Good thing is I can have a proper dinner before the facial instead of rushing all the way.

The Fancl ladies are very friendly and approachable. The beautician first do a skin analysis for me as it was my first visit for facial. She shows me that healthy/ desired skin condition is where there you can see neat triangles on your skin when magnified. For me, the triangles around the cheekbones appear stretched while the cheeks area seems quite ok. It all boils down to the fact that my skin is not hydrated enough. Besides I have a quite constantly peeling nose. Improvision to skin care routine to take extra effort to moisturise the skin there.

The beautician then leads me to a room to change and proceed with the usual facial procedures. What I like about facial at Fancl is that there is no hard selling and they are not pushy. This is a major plus point to me. I had my facial done in peace and quiet with occasional screeching and screaming from kids as the facial room is just next to the Fancl counter. This is perfectly okay with me.

The beautician is very thoughtful and gentle. Good! Hope she still serves me for my next appointment.

During the facial session, beautician will assess your skin conditions and then advise you accordingly the price and the kind of facial she will be doing on you. No worries as the price is very affordable.

Once done, there will be a hot cup of green tea waiting for you outside beside the confy chair. The serivce don't lose out to any other facial players in the market. Except much better as they don't hard sell. This is the first facial that actually makes you feel good as the beautician does not critize your skin until its like so worthless. She will just say truthfully what is your skin condition, the good and the bad with no critizism involved.

While you are enjoying the green tea, she won't rush you, she will enquires if there is any products you need to stock up and she will quietly disappears and takes them for you. No rush at all.

I'm a convert. Fancl facial tops my list now. Ad hoc pay as you do your facial each time. No package, no hard selling, no pushy sales.

Mushroom Soup

What is heartier than to have a nice hot bowl of soup for lunch?

We have decided to have a mushrooms soup for a simple lunch (which is not really that simple at all). Recipe taken from Sunday Times article.

Went with mum early in the morning to the market to buy the necessary ingredients for the soup. We got assorted mushrooms, white onion and milk. Its not cheap making mushroom soup from scratch. Mushrooms by itself are quite expensive already. Also, to me, I'm not so particular on what type of mushrooms to use, so I did not really adhere to the suggested items. I just throw in whatever I liked. Mum also got leftover potato, so I just threw that in too.


INGREDIENTS 

• 800g mixed fresh mushrooms 
• 1 medium, brown skinned onion 
• 120g salted butter, divided 
• 50g flour 
• 750ml full fat milk, divided 
• 500ml chicken stock 
• salt and pepper to taste chopped chives (optional) 

METHOD
1. Prepare the mushrooms: Wipe them clean with damp paper towels. Slice off the stems or root ends, dice into roughly 1cm cubes.
2. Peel the onion, chop finely, set aside.
3. In a large frying pan, heat 70g of the butter over medium heat. When it has melted, add the mushrooms and saute 3 to 4 minutes until they give off some liquid and are succulent. Turn off the heat, set aside.
4. In a medium pot, heat the remaining 50g of butter over medium heat. When it has melted, add the onions and saute quickly for 30 seconds. Turn heat down to medium low, cover the pot and let cook 8 minutes.
5. Add flour to the pot, mix well with the onions and butter and cook over medium low heat for 3 minutes. The mixture will clump up, that is fine. Just keep breaking the lumps up with a whisk and continue cooking. 6. In the meantime, heat 250ml of the milk in a saucepan until bubbles form at the edges, or in a microwave safe jug in the microwave on a high setting for 1 minute.

7. After the flour, onion and butter mixture has cooked for 3 minutes, remove pan from heat and pour in the hot milk, whisking thoroughly to incorporate the milk into the roux mixture. Then add the remaining 500ml milk and the chicken stock, whisking to mix thoroughly.
8. Place the pot back on the stove, and cook for 10 minutes over medium heat, whisking often to prevent the soup from scorching at the bottom of the pan.
9. Add the cooked mushrooms, stir to mix well, and cook another 15 minutes on medium-low heat, stirring often. The soup will thicken up.

10. Check for seasonings – add salt if needed, and freshly ground black pepper to taste.

11. Ladle into bowls, top with chopped chives if using, and serve with warm bread.


We also bought some french bread to eat together with the soup. We bake it somemore to make it crispier before serving.
Above serves 4-6 pax.