Trip down south #2

DH and I haven't been in Singapore for a number of years even though we have stopped over at Changi Airport at various occassion but that doesn't count does it?? Needless to say things have changed. In fact we got a little lost at times!!! We bunked in with DH's friend, the Chua family (thanks so much for your hospitality and generosity). It was great as we were able to catch up and chat with them more leisurely and in less time constraint manner. Usually when they are down visiting in KL, it is always time pressed since they also have to spend time with their families.

A night shot from Raffle City, near the infamous Flyer Farris Wheel (which broke down and people were stuck in the capsule for more than 6 hours!!)

The trip was especially rewarding for DH who finally got to eat his Kway Chap which I was told is a dish unique to Singapore. I'm not a fan of innards so it was not as exciting for me as it was for DH!!

On a PLUS side, I finally got to try a commercially made panettone and also ciabatta. The latter was rather disappointing as the crumbs were close! It was like eating normal bread. MW told me that I should have bought the bread from another bakery which was better. Another time perhaps.

A fruit panettone - soft and fluffy and filled with lots of raisins. It was nice and apparently can be kept for a while and makes great bread pudding!! Surprisingly not as dry as I thought it would be.

I also got my first macaroon taste. Nice but very sweet. I thought the flower and fruit flavoured ones were very colourful but wasn't keen on their taste.

Got my fill at Canele cafe - tried the violet, hazelnut, chocolate, coffee and caramel. Yep...really got an overdose on macaroons!!! Needless to say MP enjoyed them since they were sweet!! Now that I have an idea of their texture and how macaroons are suppose to taste, I hope to experiment some soon in my kitchen. Fingers crossed for some 'feet'!!

Also got my first taste of Canelés. MW introduced them to me. She told me that they were her favorite. Curious, I just had to try them. See the white spot on the top? Its bee wax. Traditionally, they are made in small, specially-shaped copper molds but since they are so EXPANSIVE, most other bakers opt for silicon molds which does the job but doesn't produce a nice even dark exterior.

Cross section of a Canelés.

Canelés (alternate spelling: cannelés) are made from a batter that resembles a crepe batter. It is poured into copper molds of a special cylinder shape (sort of like a short section of a Roman tower) and baked at a high temperature until a very caramelized dark crust develops, hiding and protecting a moist, tender and slightly chewy and custardy centre. The batter also calls for vanilla and rum, so canelés are intensely flavored but not too sweet.

Best to eat these treats with a good cup of STRONG coffee!!

Overall a great trip. Pity we had to give the Night Safari a miss as it was shockingly jam PACKED with people. Guess we will have to make another trip though I am not sure when!!