It was Father’s Day last Sunday so I brought parents out for dinner at Excapade Sushi, Regent Square. I think Dad likes to eat sashimi so I chose Excapade Sushi as they were having promotion with Standard Chartered Bank Debit and Credit Card.
You are entitled to 35% off your dining bill with minimum spending of B$50 but discount will be capped at B$50. It is only applicable during Ramadhan weekends until 25 June 2017. The restaurant was so packed on that evening due to Father’s Day celebration. Thankfully, I called in in advance for reservation or else we would have to wait for table when we arrived.
Without further ado, let’s get started on what we had the other night. I ordered the most expensive dishes first so that it would not be hard to reach the minimum spending quota. LOL!
Tekka Maki | B$2.20
Oshinko Maki | B$2.20
Unagi Maki | B$4.00
Kamikaze Roll | B$4.00
Mom wanted this the moment she saw the waitress serving it to the next table and it turned out this was not what she wanted afterall. The one she wanted was vegetables stuffed fillings and this came stuffed with avocado and tamago.
Agedashi Tofu | B$5.00
The Agedashi Tofu was not as good as I remembered. The silken tofu did not taste fresh to me. I know, what can you expect from imported packaged silken tofu but I remembered I had better ones before.
Gyoza | B$5.00
Parents liked this as they thought they were similar to Taiwanese version of dumplings. The Gyoza were pan fried to perfection and dipping them with the accompanying sauce made them even better. I think the dipping sauce came with a wee bit of black vinegar for an appetizing kick.
Chicken Teriyaki Don | B$8.00
Salmon Sashimi | B$18.50
Unagi Kabayaki | B$18.50
I was craving for grilled eel the other day. So, I ordered a portion of this and it was also one of the most expensive dishes which I had ordered that evening. The eel was done pretty well despite I think it could have been better. The sauce was tad sweet as per Dad but went well with the rice from Chicken Teriyaki Don.
Excapade Sushi Regent Square
Unit 1 & 2, Ground Floor,
Regent Square, Kampung Kiulap,
Bandar Seri Begawan, BE1518,
Sorry for the lack of update for the past weeks as work had been hectic. I only arrived home like quarter to midnight on every evenings nowadays. But thankfully, it will only lasts for another few days before my schedule is back on usual track.
Anyways, I will be going to Singapore for a short trip some time next month for some errands. I will be meeting both Andrea and Patrick this time round as I did not get to do so on both my Singapore trips earlier this year. Dates have yet been confirmed yet as my original intended dates were postponed due to an unforeseen circumstance. So hopefully, I can take the week after.
Now that my Singapore trip is almost official with only dates hanging in the air, I think I can start planning for my trip. Sightseeing is definitely not in the itinerary as I do not have time but yes to cafe hopping and shopping. LOL! Andrea and I intended to try out this Harry Potter themed cafe called Platform 1094.
Anyways, I had finally finished watching The Heirs last Sunday and had started watching Healer after much recommendation from Sister. I think the main reason is because she likes Ji Chang Wook, the male lead. LOL!
This was my third visit to Alter Ego since it was established. I was not extremely satisfied with their customer service over my first visit but there were obvious improvements since my second visit which I did not pen down. They were having a photo shooting at the time we were there yesterday evening. So, half of the cafe was secured for photography purpose.
Mocha | B$5.50
Chocolate | B$6.00
As I am on a no coffee diet, I opted for Chocolate. It was pretty good for my liking despite being tad bit sweet. All in all, I liked that it had a smooth texture.
Vanilla Choux | B$3.50
I ordered this to share as what they were offering for desserts yesterday evening did not appeal to me. I had tried most of them apart from this. The whipped cream was rather heavy for me and we only managed to finish a small portion of it. The Choux pastry tasted slightly salty in my opinion but I do have to agree that I love the presentation. It looked cute to me.
Unit 2 & 3, Block E,
Setia Kenangan 2,
Bandar Seri Begawan, BB1518,
Negara Brunei Darussalam
I was craving for Asian style stir fry noodles the other day. A colleague of mine once told me that Italian pasta makes a good Asian stir fry noodle as well. And off I went to buy my favorite pasta – Penne. I boiled half a packet of Penne to al dente, scrambled some eggs and added brown button mushrooms with some shredded cabbages.
So, this was how my Asian Stir Fry Penne turned out to be. Actually, it was Mom who cooked this entire dish as I only helped with boiling the pasta. And yes, we added some spring onions too for a more Asian touch.
Parents commented that they preferred Spaghetti pasta more than Penne. I guess different individuals have different preferences. I will get some Linguine or Spaghetti next time if I were to make this again.
I just had my first coffee after banning myself from having it for more than a month. I had been craving for coffee lately and I finally caved in today. I made myself a cup of 3 in 1 instant coffee and it felt so good the moment I took the first sip. It felt as if I was reborn. I know, exaggerating much. LOL!
Anyways, I made Champion Sweet Potato Bread yesterday evening after coming home from work. I intended to use purple sweet potato as that was what the original called for but I could not find any decent one. The readily available ones were not good enough to be consumed. So, I made do with orange sweet potatoes.
Unfortunately, this bread was not as successful as compared to the Japanese Shokupan Condensed Milk Sandwich Bread which I baked the other day. The dough was hard to manage after it went through first stage proofing. They stick onto my hands badly and I had to use loads of bread flour to get them off my hands. By the end of the day, the bread was rather dense due to the excessive usage of bread flour.
Champion Sweet Potato Bread (adapted from LY’s Kitchen Ventures)
If I were to bake this again, I would save all the hassles and bake the entire bread with the bread machine rather than oven bake. It saves time and frustration dealing with the sticky dough. LOL! Mom claimed that I should have reduced the liquid as mashed sweet potato itself was rather wet despite not as wet as mashed pumpkins.
- 198g milk
- 200g sweet potato, steamed and mashed into puree form
- 24g sugar *raw sugar*
- 1 tsp salt
- 15g butter
- 300g bread flour
- 1 tsp instant yeast
- Measure all ingredients in advance with measuring cups and spoons.
- Remove bread pan from bread machine and install collapsible paddle.
- Pour in ingredients in the following sequence – milk, sweet potato puree, sugar, salt, bread flour and instant yeast.
- Wipe spillage outside the bread pan, if any.
- Return bread pan into the bread machine and close the lid.
- Choose setting (Pasta Dough) and press START. Once the kneading cycle for Pasta Dough has completed, reset the machine to setting (Dough) and press START.
- Wait for the bread machine to finish all cycles before removing the dough from the bread machine after it was done with first stage proofing.
- Divide the dough into three or four equal pieces, shape them into balls and let them rest for at least 10 minutes.
- Using a slightly floured rolling pin, flatten the dough and roll them into log shape. Place the rolled dough with the seams facing down into a slightly greased Pullman tin and leave them in a warm place for second stage proofing until it reaches about 90% height of the Pullman tin.
- Cover the Pullman tin with the lid (slightly greased) and bake in a preheated oven of 200 degree Celsius for 40 minutes or until the bread is thoroughly baked.
- Remove bread from the Pullman tin immediately and leave to cool on a cooling rack before slicing.
The bread was rock hard when freshly out from the oven but turn softer the next morning. Texture wise, I think it turned dense due to the excessive dusting of bread flour to make the dough more manageable while shaping.
Despite the slightly denser texture, I liked what I am having. Taste wise, it was not as sweet as I anticipated it to be. I think the addition of one teaspoon of salt balanced out the sweetness.