Category: Fusion

{SG} Kilo Kitchen

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Kilo Kitchen

We were introduced to Kilo Kitchen by one of our closest friends, Jacky and Linda, located at along the Kallang River. It’s just above Loysel’s Toy and this area brought back lots of good memories for us! Just a year ago, Jacky shot our pre-wedding video here and we had so much fun during the shoot! 

We didn’t know that in that same building was a beautiful quaint little restaurant that served comfort food inspired by Japanese and Italian cuisines. It took up the whole level, and there was plenty of space between each table. I was so excited the moment I stepped out of the lift and couldn’t wait to try the food they had to offer! (:

Kilo Kitchen

Address : 66 Kampong Bugis, Level 2

Telephone : +65 6467 3987

Email : reservations@kilokitchen.com 

Opening times : Monday – Saturday 6pm – 12am (Reservations highly recommended!)

We asked Linda and Jacky to order as they knew what was good and WOW! Just WOW was all I had in my mind when I tried the food. They were scrumptious and soulful. You could tell how much love and effort they put into making their food. That’s what I really love about places like these.

slow-cooked beef shortribs with salt and pepper

First up : slow-cooked beef shortribs with just salt and pepper. These were slices of heaven! Every single bite just melts in your mouth and you just want more! We were close to ordering a second serve but was saving out tummies for the other dishes we ordered. hehe It’s amazing how just salt and pepper would make a dish so delish!

Seafood ceviche

Initially, we wanted the figs with danish blue cheese, walnut and bacon (cause everyone knows I am totally addicted to figs!) but they ran out! AHHHHH! So we had to choose something else, and we decided on the seafood ceviche. They were all seasoned with a tangy vinaigrette and also a side of avocado salsa. I think it’s just me, but I am not a huge fan of raw tuna. But the tangy sauce makes it delicious! hehe Everything on the plate was fresh and I couldn’t stop myself!

12-hour pork belly with purple mash and crackling

Just when I thought things couldn’t get any better. The mains of the night arrived. Fatty pork is a favourite of the mr, so when I saw this, I requested for it to be ordered. Linda tried it before and said YES! WHEEE! It was melt-in-your-mouth-yummy-li-cious!!!! The soft pork belly, creamy purple potato mash, sour cream and bacon with the crispy pork crackling. What more can I say? MORE PLEASE! hehe We ate it exceptionally slowly., just so we could savour it just that little bit longer. hehe

Squid ink rice with prawns and squid

This was my favourite dish of the night! So much so that each couple ordered one each! hehe Squid ink rice with an egg yolk and grilled prawns and squid! The richness of the squid ink just went so well with the egg yolk and was just MAGIC! Pure magic. You could tell from the look of our faces how much we really love this dish! I might be biased though, cause I love everything squid ink! hehe Something intriguing about the rich black ink that makes me want to dive my spoon in!

Are you drooling yet? hehe So if you’re in Singapore, do head to Kilo Kitchen and give everything a try! I can’t wait to head back when we are back in December! (: Have a great Thursday ahead dearest readers! Not too long before the weekend so hang in there!

Remember to always cook and bake with love! (:

Seafood Mentaiko Pasta

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Seafood Mentai Pasta

Happy Monday everyone! I hope you had a good start to the short week and no one had the Monday blues! (: Even if you did, hopefully this post would brighten up your day a little bit! hehe Recently, I chanced upon a small packet of flying fish roe (toboki) and just had to buy it! There was one dish I’ve been wanting to get, but couldn’t get hold of any fish roe to make it! So you can imagine when I saw it, I knew what I was going to make for dinner that day – seafood mentaiko pasta! Mmmmm (:

Flying fish roe

Mentaiko is just a cream-based fish roe sauce that is so delicious and not overly heavy. I know many a times, when you have cream-based pasta, it tends to be a little too thick and you end up not being able to finish the plate. But trust me, this is one creamy pasta which you would want to slurp every single drop and be tempted to lick the plate! hehe I first had this pasta many years back in Singapore at a Japanese cafe. It was the first time I had pasta at a Japanese cafe and I totally loved it! Just couldn’t have enough! Till this day, I could still remember the taste of it, and that to me means it was one super-awesome-yummilicious dish!

Seafood in mentaiko cream sauce

So I headed to my favourite Japanese blog, Just One Cookbook, that always had amazing recipes ( do head to her blog and look at her beautiful bento boxes for her children, so so detailed and I can just imagine how excited they are when they see it! ).  I changed it up a little bit but the sauce was delicious! In fact, the sauce wasn’t thick or heavy at all, which was great! hehe To add a little more richness to the dish I added a soft boiled egg so the runny yolk would flavour the sauce too. The mr and sister-in-law loved it! So I urge you to give this a try, especially if you like cream-based pastas! hehe

seafood mentaiko pasta

Seafood Mentaiko Pasta (adapted from Just One Cookbook, serves 6)

1kg seafood marinara

1 packet (about 50-100g) of tobiko (flying fish roe)

3 tbs japanese mayonnaise (kewpie)

3/4 cup of thickened cream

30g unsalted butter

2 small onions, finely chopped

4 cloves of garlic, finely chopped

1 cup fish stock

salt & pepper, to taste

shredded nori (seaweed), to garnish

6 soft boiled eggs, to serve

250g pasta (I used linguini but you can use any you fancy)

Steps :

1) In a large bowl, mix the tobiko, mayonnaise and cream gently until well combined. Set aside.

Tobiko, cream and mayonnaise

2) Boil a pot of water and cook the pasta according to the instructions on the packet. Drain and run it under cold water to make sure they don’t stick together. Set is aside.

3) In a heavy based pan or pot, add the butter and allow it to melt completely before adding the chopped onions and garlic. Fry till fragrant, with caution not to burn it or it will taste bitter.

Frying the onion and garlic

4) Add the seafood marinara and mix it well to make sure it is coated with the buttery onion and garlic mixture. Add the fish stock and allow it simmer for 15 minutes or until the seafood is completely cooked through.

Adding in the seafood

5) Use a strainer to take the seafood out and place them in the creamy tobiko mixture, reserving the liquid in the pot. Give it a good stir and make sure the seafood is well coated with the creamy sauce. Bring the liquid in the pot to a boil and reduce it till about around 1/4 cup and add that to the seafood mixture. Then add the pasta and slowly stir to combine everything together. Season with salt and pepper, careful not to over salt it as the tobiko can be quite salty (depending on how much you put)!

6) To serve, place some pasta and seafood on a plate, and add some mentaiko sauce. Top the pasta with a soft boil egg and sprinkle with some shredded nori. Cut through the egg and allow the egg yolk to flavour and thicken the sauce. ENJOY!

PS : Just found out mentaiko is different from tobiko! But you can use either and it will still be delish I’m sure! Sorry about that! (:

Have a great short week ahead dearest readers and remember to always cook and bake with love! (:

Fusion Friday : Seafood Green Curry Penne

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TGIF everyone! (: I’m sure everyone is as thankful as I am that the weekend is here and if you’re as lucky, you would have Monday off and thus having a long weekend! Hurray! To celebrate, I’m going to share with you the recipe I promised from my last post of the Fresh Food Market at Highpoint!

I have to say, I’m not a huge fan of fusion food, but I will never turn down the chance to try it when it is presented in front of me. So as I was walking around the Fruit & Vegetable market and bouncing ideas off the Mr, he suggested that I should do an asian flavoured pasta dish! WAH! Why not, yes? So the first thing that came to my mind was green curry! I see this less fusion, more a pasta with an asian flare! hehe

I do apologise that I didn’t quite have the patience or time to make my own green curry paste, but I did find one that I’ve used before, so I knew it would taste yummy. If you have a green curry paste recipe to share with me, I would be more than happy to try it during my holidays! (:

So these were the ingredients I used for my dish. Which includes fresh ingredients that I got from the market, and a few that came in the hamper given by compliments of Highpoint and Mango! (: I am sure you have some things in the pictured stored in your pantry. I realise I didn’t place the onion and garlic that I used from my pantry in the picture. hehe But I’ve definitely written them in my recipe, so fear not!

This pasta dish definitely has a kick to it. It might most definitely be the green curry paste I used but I do love a dish with that leaves my tongue tingly and tummy warm and fuzzy! hehe So if you do like spicy food, and want to try something different, I urge you to give this a try! The Mr and I both loved it and would definitely make this again soon! (:

Seafood Green Curry Penne (a Food Made With Love original recipe, serves 4)

1/2 large onion, finely chopped

3 cloves of garlic, finely chopped

5 shiitake mushrooms, cut into quarters

3 green thai eggplant, cut into quarters

4 purple thai eggplants, cut into wedges

3 small Adelaide tomatoes, cut into chunks

5 grape tomatoes, sliced into half

50g fish cake, cut into strips

100g green curry paste

400ml light coconut milk

300ml water

500g supreme marinara mix

400g dried penne (or any type of pasta you prefer)

2 tbs olive oil

handful of Thai basil leaves

fried shallots and coriander, to garnish

Steps :

1) In a large pot of water, add some salt and bring it to a boil. Cook pasta according to the directions on the packet. Drain and run it under cold water. Set it aside while preparing the green curry.

2) In a frying pan/wok, heat the olive oil on medium heat and fry the green curry paste till fragrant. Add the chopped onion and garlic and fry till it’s soft. Be careful not to burn the garlic, as there would be a bitter after taste.

3) Carefully add the coconut milk into the pan. Stir it until the paste is mixed well and combined with the coconut milk.

3) Add the eggplants and cover the pan, allowing it to simmer for 10 minutes. Then add the tomatoes and mushrooms and return the lid on the pan. Simmer for another 10 minutes or until the tomatoes are soft.

4) Add the water, fish cake and seafood and allow it to come to a boil. Careful not to boil it for too long, as the seafood might over cook and get tough! Add the thai basil leaves and stir it into the sauce.

5) Pour in the cooked pasta and toss it well, making sure every single penne is coated with the sauce. If it’s looking a little dry, add a bit more water and give it a good stir.

6) Garnish with fried shallots and chopped coriander before serving.

Enjoy! (: I know it seems like alot of preparation to go through, but do give this a try and let me know what you think and if you added other things! Would definitely love to try other combinations. Have a great weekend everyone! (:

Remember to always cook and bake with love!

Oomphatico’s.

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163 Tanglin Road
#01-35 Tanglin Mall
Singapore 247933

Tel : 67339088

How cute is the name of this cafe? It’s hidden is a corner of Tanglin Mall and when you walk pass the place, you will not be able to resist stepping into the place! The warmness of the light, and their decor will draw you in almost immediately! No, I’m not exaggerating! Go see it for yourself!

Even their outdoor setting looks so cozy! (: Definitely a place I would have repeated appearance!

The prices are also very reasonable!

We ordered a starter : Mezze Platter. It includes freshly baked pita bread, zaatar hummus, baba ganoush, marinated feta, oives and labneh. The presentation was just so pretty! I was in awe when it arrived on the table!

You could have a set meal for $15 and it includes a soup or salad and a main meal (3 choices to choose from)!

June jiejie decided to have the set meal and for that day, it was tomato soup with a slice of garlic bread. So pretty the colours! (:

and her main was the pan fried red snapper with steamed pak choy and asparagus with a cepes emulsion. SO GOOD. the fish was so fresh. and the gravy just compliments the whole dish!

and I ordered the seared five spiced duck breast with duck confit hash cake, date and lemon chutney and a tempura spinach. Let me tell you. THIS.IS.YUMMY! (: Really. The duck breast was cooked perfectly. and the duck confit in the hash cake – genius! This is definitely a MUST TRY dish! You just gotta take my word for it!

Thanks for bringing me to this awesome place! (: And also for the treat!


Ps : I am so going back there at least once more before I head back to Melbourne!