Bread Pastry @ O Gourmet, BSC

If there was a bread that could turn me into a 100% white bread glut – it would be this baby!

Super yummy and satisfying.

Left O Gourmet dissapointed as the basket on the shelve with the lable 'Laugen sandwich' was empty. An hour later after finishing my grocery shopping, was happy to see some in the basket.

Shouted squealed loudly at Master Prince to (quick! quick!) grab a tray because I saw someone piling 3 on their tray and just wanted to make sure there’ll be enough for me to pile up high on mine too! (opps....the gluttony side of me just willed me over!)

It might look like your typical ‘tough’ chewy rustic bread but looks can be deceiving.

Every bite, you’d be experiencing a light crispy (yes crispy!) crusty exterior before reaching the soft pillowy centre.

All you need is a good strong cup of black coffee with this. Big no-no to adding any jams, butter or other spreads to it too.

Couldn't wait and was savouring big & satisfying bites as I drove home.

Yep, even the wild-eyed stares from other drivers didn't shame me... as I waved back happily with a thumbs up!! haha - sometimes a girls gotta do what she has to do.


The pastries are pretty good too but I'm just happy with my Laugen baby. Here are some pics of the other tasty treats available.

The specialty rustic breads look good too.

Happy Hari Raya to all muslim readers!

Chicken soup with chye sim

Ingredients

1 bunch of chye sim, washed and cut into 2 inch lengths
carcass of 2 chicken
1 large carrot, sliced
1 chicken thigh, skinned removed
5-6 cups water
salt to taste


Method:

1. Bring water and bones to boil before lowering heat to simmer for about 2 hours total.

2. Cook chicken meat with the bones for about 20 min or until meat is cooked, remove and soak in cold water for 1 min. Once cooled, use a fork and shred the meat into smaller pieces.

3. Add chye sim stalks to cook for last 10 min and add the leaves 5 mins later.

4. When ready, add salt to taste.


Bench notes - Instead of chicken bones, other alternatives are pork bones, lean pork meat or chicken thigh (remove skin). If using pork meat/bones, scald/blanch it in boiling water for 5 min first to remove scum before using it in the soup. For the purist, kampong or free-range chicken can be used instead! Alternatively can cook the above with ikan billis (aka anchovies) soup.