Paradise Dynasty -- ION Orchard, Singapore

Paradise Dynasty is set to delight with both northern and southern Chinese cuisine, with an innovative touch. Go crazy for their mouthwatering flavors of fusion Xiao Long Bao. The steaming sampler basket comes with eight inventive flavors clad in brightly colored wrapping. There’s even a little slip of paper for a lesson on how to eat them in the correct order. Start with the original Xiao Long Bao before progressing to the stronger tasting ones. I super loved the idea of this! My mom and I wanted to order 1 basket each, but then we weren't that hungry.

Note: This was last June, since my mom and I visited for the Great Singapore Sale. I wanted to post it now, because it's semester break for majority. This is also a short review since I wanted to focus on their specialty!

Recipe of the Week! #9

 
I don't know about you but this weather is making me extra lazy. So for this week, I just put together something that is easy, fast, and satisfying! This is a copy-cat of Donna Hay's recipe, since I'm starting to re-watch her show at TLC! Enjoy!

One-pot Chicken
Ingredients

• 3 cups Chicken stock (What I did was 1 chicken bouillon and 1 cup of water)
• 6 thinly sliced Ginger
• 6 cloves garlic, crushed
• 2 long green chilli, sliced
• 1 1/2 cups of Jasmine rice
• 1 kilo of Chicken Tenders
• Ginger powder

Procedure:

1. Marinade the Chicken Tenders in Ginger powder for 1-2 hours.
2. Place the Chicken stock, ginger, garlic and chilli in a cooking pot over high heat and bring to boil.
3. Add the rice and stir once to distribute evenly over the bottom of the pan. When the stock comes back to the boil, add the chicken. (TRY NOT TO STIR TOO MUCH!)
4. Cover, reduce heat to low and cook for 20 minutes or until the rice has absorbed the stock and the chicken is tender.
5. AND THEN YOU ARE DONE! It's that easy!

Recipe of the Week! #8

I honestly don't know what to call this, but I have to say this was one of the best salmon marinades I have made! According to my parents it was "Japanese style" Hahaha! Give it a try!

Grilled Salmon
Ingredients

Marinade:

• 1 1/2 pound salmon fillets (mine were skin off)
• 1 table spoon of ground black pepper
• 1 table spoon of Garlic powder
• 1 table spoon of Cayenne pepper
• the juice from two fresh large lemons
• 1/3 cup Soy sauce (I used half Kikoman and half Coconut Brand)
• 1/3 cup Brown sugar
• 1/3 cup water (or apple juice if you have it)
• 1/4 cup Olive oil

Additional Ingredients:
Peanut oil

Procedure:

1. Clean your salmon and season the fillets with lemon, garlic powder, cayenne pepper and ground black pepper.
2. In a small bowl, stir together soy sauce, brown sugar, water, lemon juice and oil until sugar is dissolved. Place fillets in a large tupperware with the soy sauce mixture, and flip the fillets around. Refrigerate overnight.
3. The next day, preheat grill for medium heat. (I used an electric griller)
4. Lightly oil grill plate. Place salmon on the preheated grill, and discard marinade. 
5. Cook salmon for 5 to 8 minutes per side, or until the fish flakes easily with a fork.

Recipe of the Week! #7

When I was making this post, I was thinking 'Chicken nanaman?!' I blame my mom, because she makes me cook chicken every Sunday. The thing is, I am just sick of looking for new recipes for chicken so I usually use my old recipes and find things to make them different or even better.

Then recently had this chicken with garlic (the ones you usually find in buffets) and I loved it! I was trying to figure out what you call it, but I knew I had it before and it's a Spanish cuisine. But finally, I have found it! This turned out really good and I don't think I'll ever get sick of cooking this, especially because I love the combination of chicken, garlic and potatoes!

 

Pollo al Ajillo - Spanish Garlic Chicken
Ingredients

Marinade: 
10-12 Chicken Thighs (Skin on)
2 lemons
1 garlic head - the cloves must be finely chopped
Salt
Pepper

White Garlic Sauce:
1 cup White Wine
1/4 cup Red Wine Vinegar
1 can of Evaporated Milk
Garlic cloves - skin off (I used a head)
5 dried bay leaves
Flat Parsley
Cayenne pepper
Salt and Pepper.

Additional Ingredients:
Oil
Potatoes (Sliced or baby)

Procedure:

1. Clean your Chicken thighs and put together the juice of 2 lemons (don't add the seeds since it will make it bitter,) garlic, salt and pepper. Allow the thighs to marinate for 2-4 hours.

2. Add oil to your pan. Remove the Chicken thighs from the marinade and drain well. Brown the chicken in the oil on both sides. (MAKE SURE YOUR PAN IS HOT.)

3. When you see the skin is already browned and it's half-cooked then you can already remove it from frying pan and place in a plate. Let it rest.

TIP: Don't get rid of the pan used to cook the chicken, since you can still use that to cook your sliced or baby potatoes.

4. In big pot (something that can fit your Chicken thighs) Add the White wine and the Red Wine Vinegar and let the liquid reduce. When it starts to bubble, you can add your garlic cloves.

5. After 3 minutes, you can now add your Evaporated milk and Cayenne pepper. Let it boil.

6. After you let it boil, you now add your Chicken thighs and the juices on the plate. (YUMMY!)

7. Add your bay leaves, and put it on low heat for 15-20 minutes. You can now add the salt and pepper according to your taste.

8. When it's almost done, you can add your flat parsley (stems off)

9. And you are done! You can now plate your Chicken thighs and top it with the potatoes and the sauce. So good!

ISOGI -- San Antonio Plaza, Makati

Isogi is one of the newest addition in the San Antonio Plaza! It's a really tiny restaurant between Purple Oven and Kashmir, but do not underestimate their size for their food! To be honest, I thought it would be one of those pasosyal na Japanese restaurants, but this one is definitely not one of those! Isogi is by KAI (Greenbelt 5)

My parents and I tried it after the anticipated mass in San Antonio Parish. Note: Go early! It's tricky to find parking in the area, unless you're hearing mass there. Just to be sure also, call ahead so you'll have a table! Even though you're a small group still call. I had to call in the morning just to make sure we get a table.