It was a sunny morning somewhere in March this year that we were invited to interview the owners of an unique bakery located on the busy Chulia Street in the Georgetown area, Rainforest Bakery. The bakery has been in operations since year 2000/2001 which at those days were only supplying their breads wholesale to eateries, etc. But as time goes by and from the request of their ‘door-knocking’ customers, Rainforest began to plan for a retail outlet which was finally materialised at its current location on Chulia Street in year 2008. At Rainforest, one could see that customers from all walks of life and nationality wondering and choosing their pick of the day from the selection of continental breads that are baked daily.

At current the bakery is being managed by a pair of identical twins, Jerry and Jesse Tan(short spiky hair do). Jesse whom entertained our question and answer session was actually MIA from Rainforest Bakery for approximately 3 years not for fun, but to work in London and travel around Europe to acquire the skills and knowledge that they require to differentiate their breads from the localised bakeries and to provide better and healthier loafs of wholesome organic breads to its patrons. The daily fresh baked loafs uses the traditional or organic methods of preparing the dough for each individual type of bread that they offer today. Organic does not only mean that the ingredients are organic, even the preparation and baking process must be organic in every way that is what sets them apart from the rest. What they are selling at the bakery is not only bread, but also the concept of healthy organic traditionally baked and non-localised bread.

The daily fresh baked loafs uses the traditional or organic methods of preparing the dough for each individual type of bread that they offer today. Organic does not only mean that the ingredients are organic, even the preparation and baking process must be organic in every way and that is what sets them apart from the rest. Enjoy with assurance that no preservative, no MSG or enhancers and no essence are use in their bread. Even the yeast they used is self-cultured!

Alot more bread to browse here

It was on a busy afternoon, we just came back from a food review at Agryll Road and we had to rush for another gathering in Island Glade area. It was a pot-luck cum fellowship with the church’s young adult group. For our part, I decided on this untried recipe which I saw in the tele, which I modified to suit the ingredients that I had on hand.

It is a simple but time consuming recipe, pan sheared scallops and bacon. I begin by placing bacon strips in a shallow pan to just brown them on both sides, and also to collect the bacon drippings for my scallop.

After the bacon strips have been browned on both sides I then removed them and placed the bought boiled scallops on the pan glazed in the bacon drippings. The scallops were season with some freshly crush rock salt and black pepper. It would be best if fresh scallops are used as it produced a light sweet taste. Boiled scallops would normally have lost that sweet taste, and it is most often prepared with something that can give them flavour like the sweet sauce the Japanese uses for grilling.

After both sides of the scallops have been browned, remove the scallops and deglaze the pan with seafood soup stock, liquor or white wine. At this instance I was using vodka to deglaze the pan, but from the experience I would prefer wine because it would then infuse that fruity taste of wine in to the scallops. Vodka was a bit blend for the boiled scallops....

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