I'll start off by ending this week(s)-long hiatus with the ever classic weather commentary. It's been dreadful, hasn't it? The weather, I mean. The kind of muggy days with warm rain and sunshine. Contrary to popular belief, these showers don't inspire you to sing in the rain. Rather, they're the kind to inspire a cacophony of groans, moans and "can we have something cold please?"
Thankfully, that something cold has, indeed, arrived.
In the form of cocowhip, no less. I've been a frequent patron of Sarnies over at Telok Ayer - their granola and chai lattes hit the spot every time. Recently, they've got this new gizmo from Australia that churns out soft serve from coconut water. Just coconut water. Full stop. No preservatives, no additives, nada. (WHOA, I know) Small reason why my frequent visits there became even more so.
Anyhow, if you were wondering, this is THE thing in Australia - y'know, those turquoise cups of soft serve loaded with insane toppings that were all over instagram. Here in Singapore, the cups are black, but the toppings are no less fabulous. Here are some suggestions to get you started. Tried and tested by yours truly.
#1 raw brownie + caramel
- chocolate-y and nutty flavors come together smoothly with caramelly sweetness
#2 nut & goji berry medley + chia seeds + burnt toffee
- a crunchy blend of goji berries, cashews, sunflower seeds, pepitas, flax seeds and almonds made even crunchier with chia seeds and rounded off with the slightly acidic, coffee-like taste of burnt toffee sauce
#3 macadamias + cacao nibs + apple pie
- rounding off the creamy flavor of macadamia with cacao nibs - a hybrid between chocolate and coffee beans - and apple pie sauce, which has a tinge of apple cider to it
#4 chia seeds + cacao nibs + caramel
- c-squared, huh? Much crunch and a whole host of flavors ranging of bittersweet to creamy-sweet
#5 breakfast bowl (fruits & wolfberry mix) + caramel
- the breakfast bowl is already good enough on its own, but of course, I couldn't help but request for some additional caramel (it's my favorite, if you couldn't tell)
I'm also hosting a giveaway in collaboration with Sarnies worth $270 ($150 Cocowhip credit + 1 month kfit pass + 250g Sarnies coffee beans). Simply repost any of my pictures of cocowhip from instagram, write a short message as to why you love cocowhip, tag and follow @sarniescafe + @chockywoky, and #sarniesxcocowhip. Competition runs till 16 May 2016. Winner is picked by sarnies.
To be continued.
You can get just a lone croissant from Tiong Bahru Bakery, but I doubt you'll stop there. You'll probably end up leaving the bakery with a box (or more) of their pastries and breads, in a transparent bag stamped with the trademark green logo. After all, they're known for their Kouign Amann - laminated dough with good amounts of sugar shaped into a spiral, and of course, their brioches and tarts. They've gained quite the cult following; impressive, really, in Singapore, considering how our tastebuds are as fickle as the weather recently.
Thankfully, though, the weather was good when I went for a tasting with H (now officially my main food-tasting squeeze) to TBB's original branch at Eng Hoon.
I am completely and utterly aware that this post goes against all the granola recipes in my recipe index. However, it had to be done. It had to.
I know that you kind readers are probably having that 'SHAME' moment. Yes, I am completely aware that I can (and do) make my own granola at home - and better too. But some days, all you want to do is sit down in a nice nook with some granola without having to lift a finger. (And also not feel too bad about eating half a sheet worth of it.)
With great pride and NO shame, I'm presenting:
the complete no-nonsense list of places in Singapore with any form of oats - Granola / Muesli / Bircher Muesli.
This is what:
1. Hours spent surfing the net for menus with granola in Singapore - It was so much like doing my research paper on singaporean lit. There are nearly ZERO papers related out there.
2. The corresponding images (if there are any. Why can't people take more photos of their granola?!)
3. Hours spent travelling to cafes and bistros
4. Money spent on food. SO MUCH MONEY.
has accumulated into. Be thankful, folks, for I have come to save the day.
I've based this post mainly around the two criteria of portion-sizing as well as flavor / ingredients used. Of course, service, ambiance and value-for-money are also taken into consideration (as well as washroom facilities).
To be continued.
(Literally. I'm so on the hunt for more granola.)
My oven has this perpetual oat-y scent these days, what with all the granola baking that's going on. I'm not kidding. I reckon I've gone through at least 3 bags of oats in the last two weeks, not to mention the buckwheat groats and the buckwheat puffs and the honey and blah blah blah.
Granola probably is my favorite thing to bake (and eat!). It's so easy to make and give to friends + family, especially with christmas coming up. Just pour, stir, pour and stir again before tossing into the oven, remove, let cool, devour. All within 40 minutes. The only downside is that its so straightforward that I don't bother recording down the recipe, meaning that I can only give recipes that are 90% accurate. Oops.
Anyhoo, I was pretty blessed to have received this green tea milk spread by o'sulloc, that comes from jeju island, korea. It has this really smooth consistency and maintains its matcha taste despite being rather sweet, meaning that its good drizzled as a topping besides being used as a spread for toast and waffles and all that. Plus, it smells really good. Like white-chocolate good.
It pairs pretty well with almonds and coconut, which was why I decided to add it into my granola mixture on a bit of a whim, and voila! granola so good its gone within 24 hours. (Yes, the whole batch. And no, it wasn't just me.)
Matcha Coconut Granola
makes approx. 3 cups worth of granola
time taken: 40 minutes / active time: 10 minutes / standing time: 30 minutes
To be continued.