#Black Pepper Sauce

[buffetlicious]

One good thing about going to Sembawang Shopping Centre is that the shopping mall provides free shuttle bus to fetch passengers to and fro along certain bus stops. And one of those bus stop happened to be right in front of my place so it is very convenient for us. Tonight me and mum are eating at Saizeriya (サイゼリヤ). Flipping through the menu, I saw that they have a new Seasonal Menu with Creamy Pesto Chicken but I don’t feel like eating pasta today. Mum is picky on what she likes so that means she is ordering the Black Pepper Chicken Spaghetti (S$5.90) again.

As for me, I am eyeing the Hamburger & Sausage (S$7.90) which looks yummy on the menu. It came served on a sizzling hotplate with a beef patty and bubbling brown sauce over and around it. There was also sausage, fried egg, potato wedges and corn kernels to round up the dish. Love the juicy beef patty with the savoury sauce and the pork sausage too. Mixed the corns with the sauce before sending them into my mouth. Yum…

[thepanvelite]

Hungry, Drenched, and Sizzlin’ Good: Our Lakeside Cafe Adventure

Torrential downpour led to the discovery of Lakeside Cafe in New Panvel.

It was a torrential downpour, hunger gnawing at your insides, and you’re soaked to the bone. What do you do? Well, we did what any sensible (and slightly desperate) food lovers would do—we dashed to the Lakeside Cafe in New Panvel (it was also nearby). And let me tell you, it was an adventure worth getting drenched for! Our Experience Closed seating for large groups. The Lakeside Cafe is a…

[morethansalad]

Vegan Salmon with Lemon Dill Sauce

[daily-deliciousness]

Steak au poivre

[sauce-central]

blood sugar sex magik - Red Hot Chili Peppers stimboard

x x x / x x / x x x

[official-lucifers-child]

save me garlic. garlic save me. garlic. save me garlic.

[gayabeilles]

me giving cooking advice: always go by the recipe the first time you make something so you have a control. you can always change things next time but it’s important to have a baseline.

me trying a new recipe: so I’m actually gonna put four five cloves of garlic, add a serrano pepper (they don’t even call for anything Spicy?????), and I’ve got this shallot that’ll go bad soon so I’ll throw that in too, plus there’s those scapes from last weekend I should try to use up,

[foodshowxyz]

Garlic Beefsteak with Mushrooms and Béchamel Sauce

Ingredients:

Steak:

2 beef steaks (such as ribeye or sirloin), about 1-inch thick

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh rosemary sprigs (for garnish)

Mushrooms:

1 cup mushrooms, sliced (such as cremini or button)

1 tablespoon butter

1 clove garlic, minced

Salt to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and white pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Steak:

Season the steaks generously with salt and black pepper.

In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.

Remove steaks from the skillet and let them rest.

Cook the Mushrooms:

In the same skillet, melt butter over medium heat.

Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.

Season with salt to taste. Remove from heat and set aside.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in the flour and cook for about 2 minutes without letting it brown.

Gradually add the milk, whisking constantly to prevent any lumps from forming.

Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.

Assemble the Dish:

Place the rested steaks on a warm plate.

Top the steaks with the sautéed mushrooms.

Pour the warm béchamel sauce over the steaks and mushrooms.

Garnish with fresh rosemary sprigs.

[reggiestein]

My predictions for the Cookie Run Survivor Lineup

[buffetlicious]

Hopped onto the free shuttle bus to Sembawang Shopping Centre for some grocery shopping and dinner. Checked with mum if she would like to have pasta today and proceeded to Saizeriya (サイゼリヤ) at the basement floor. It is an Italian casual dining restaurant from Japan with wallet friendly prices. They have a new seasonal menu with four new dishes so I chose one from there in addition to two pastas.

Ordered the Black Pepper Chicken Spaghetti (S$5.90) for mum since that is the one she always had and she is not keen to try the other pastas. Hers came with black pepper sauce with grilled cubes of chicken.

I went for the Black Truffle & Mushroom Spaghetti (S$7.90) with truffle cream sauce and plenty of earthy mushrooms. For sharing, this Creamy Mala Chicken (S$7.50) with a grilled boneless chicken steak, potato wedges, corn kernels in a rich and spicy mala sauce. To be honest, there isn’t much of the white sauce and the mala paste is not as spicy as you think it is.

[fieriframes]

[Horseradish sauce we make in-house. Mayonnaise, mustard, horseradish, and black pepper. A little bit of lettuce, a lot of bit tomato, pickle. There you go, marrow butter burger. It's going to be mighty juicy, just going to tell you that right now.]

[morethansalad]

Vegan One Pot Cajun Gnocchi

[askwhatsforlunch]

Basil and Garlic Cream

This fragrant and herb-y Basil and Garlic Cream makes an excellent sauce for pasta, cooked al dente, just drained and folded into it, for a lunch that literally tastes like Spring. It can also be the base of salads or gratins, depending on the season's changing weather!

Ingredients (makes about 1/3 cup):

a small garlic clove

a dozen large leaves Garden Basil 

a pinch of salt and freshly cracked black pepper

1/2 tablespoon olive oil

1/3 cup crème fraîche or sour cream

Peel and halve garlic clove. Add to a mortar, and grind into a pulp with a pestle.

Tear Basil leaves into the mortar, and thoroughly grind them with the garlic into a paste. Season with salt and black pepper.

Gradually stir in olive oil, until mixture emulsifies. Then, stir in crème fraîche until well-blended.

Fold Basil and Garlic Cream into al dente pasta, or use as a base for a salad dressing or in gratins, loaves or quiches...

[taylorhebertstherapist]

wormblr you must fry chunks of spam with edamame and eggs. season to your liking and eat with sriracha. do it now for taylor

[butterpretzelcookie]

cookie drawings for cookie run wlw week on twitter

[got-eggs]

i am slow cooking the most delicious of concoctions in the kitchen rn

(my tags are so long lol whole half ass recipe down there)