Archive for January, 2008

Home-Baked Wang Lai Tarts!

Our Totally Addictive Hand-crafted Pineapple Tarts are back by popular demand! And they are still lovingly handmade by my sister, Judy.

Elaine Slug enjoyed last year’s post about our pineapple tarts so much that.. we’re just gonna be lazy little sh indulge in her and just re-post here!

(A bit of background: I got a scolding from Judy for taking such crummy pictures of our pineapple tarts. Hence, the Pineapple Tart Artist took things into her own hands and sent us a pictorial lecture on how the tarts are lovingly handcrafted, from beginning to end.)

And now, we share with you Judy’s step-by-step on the entire painstaking process. Pictures by Judy, the Master Baker. Captions by Sharon Slug, the baking buffoon.

Step 1

Step 1: Mould the base into petal shapes with a twig and a sharpened stone. I’m guessing it looks yellowish ‘cos of the flour, eggs and butter of some snooty Danish/Belgian variety.

Step 2

Step 2: Schlepp on generous amounts of gooey pineapple mush. Don’t forget the itsy bits of, um, extra pastry on top. Just to make it look a li’l more festive.

Step 3

Step 3: Take a break. Step back and admire your work thus far. Take plenty of pictures.

Step 4

Step 4: Chuck ‘em in the oven. Make sure the oven light is on so you can occasionally check to see if they’re behaving.

Step 5

Step 5: IMPORTANT! Shut the grubby oven door, else they won’t bake!

Step 6

Step 6.1

Step 6: Beam like a proud parent. Take plenty of close-up shots… from all possible angles…

Step 7

Step 7: Ready to rock ‘n’ roll in your mouth like candy :-)

Time for shameless advertising now.

$26 for a 30-piece tub, and $38 for a 45-piece tub.

Place your orders by phone, come collect two days after. Some helpful numbers: 6346 0504 (the shop), 8138 7539 (Sophia Slug), 9006 4163 (Joe Slug), 9225 7913 (Sharon Slug).

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Note: Our web server’s been acting a little funny lately, and we’ve yet to figure out why. So we’ve taken away the online ordering bit. We apologise sincerely for the inconvenience caused, if any.

Posted by joseph on January 24th, 2008
Filed under sweet, diner · Comments (2) »

salvador dali says Hi.

72 hours. ( Nope, not the amount of time Michael Slug takes to iron his numerous pairs of skinny jeans hehe) We had all of 72 hours to conceptualize and execute food for 80 people. And we pulled it off ! Go-go slugs! :-) Basically, we had to to bring out the essence of 6 individual brands and demonstrate what each brand represents
. On the day that our uber cool client briefed us, I noticed a photo of Salvador dali on their wall and the idea of ” Food as installation art” hit me. We suggested turning their media cupboard into a grocery larder of sorts! And guess what Mr uber cool said,” Cool idea. Let’s do it! “- And we did. Check out the pictures.” Monochrome , modern and just a little bit different” = little jars of Tri-layered dessert filled with a medley of unexpected flavours~ Dark Choc+ Vanilla+ chilli- lovingly handcrafted.

Well, we know that Laksa Pesto isn’t exactly the newest idea around but we thought that canning the homemade pasta would be quite a hoot! The Garden Slug became Amoycan this morning!

The Bar area- check out the containers for the drinks.. Some of us may remember the ice troughs from old fashioned drink shops back in the early 80s.. the drink shop uncle usually made huge blocks of ice from these troughs and used an icepick to to make smaller ice pieces. I’m actually old enough to remember. *darn*

” We want a feel of new luxe for this brand” - Wine-marinated Lychees stuffed with olives and skewered with sweet shrimps on carrot discs”

“New Luxe with a touch of elegance works for me”-Norwegian smoked salmon on dark rye with cream cheese and chive and coarse ground pepper.

“Think healthy, fresh and rejuvenating“- 1.Bamboo skewered Pan-seared tofu and Brocolli in a light honey mustard glaze dusted with hand-ground peanuts 2.White Grape juice with Cranberries-frozen-in-icecubes ”

Work on the colours Red and black for this hip and funky brand, think out of the box. 1.Grissini embellished with Chicken Bak kwa and Nori seaweed , fastened with boiled leek. 2.Pear Martini flavoured with exotic Cinnamon reduction in a test tube. Joseph slug outdid himself again with this kicka** concoction..

“This brand personifies comfort and straightforward enjoyment” - 1.Thick-crust Old fashioned Apple pie with toasted almond flakes. 2. Big trough of icy cold bottled beers. All we needed was a telly, hehe.

To welcome some very “thirsty” guests ( loads of shutterbugs) , we lined the champage flutes with candied hibiscus flowers. Once the bubbly was poured into the flutes, the hibiscus literally bloomed before our eyes, unfurling to reveal their syrupy petals. Sweet.

Depending on their alchy-metre, some guests opted for this delicious Spanish bubbly that we got from the fabulous folks at Wine Affaire ( www.wineaffaire.com) whilst some were quite satisfied nursing their glasses of apple juice. Check out how the apple juice caught the shimmer from the warm lighting, I swear they look like clear amber from the baltic sea.

You can’t go wrong with the robust and smooth taste of a solid bottle of Merlot. Unless it’s a soothing ruby-red bottle of Valpolicella. Or a very even-bodied Shiraz Carbenet. Or a slightly spicy bottle of Barolo. Or… Haha

Nobody does sparkling water like the Italians. Nobody does sparkling water like the Italians. Do we need to repeat ourselves ?

Posted by sophia on January 12th, 2008
Filed under events · Comments (4) »

An Affair With Life

[+] zoom

Dennis Chong of fotocology exhibits at Artoholic Gallery [422 Joo Chiat Road] from 12-26 January. The Garden Slug is sponsoring some little eats for the opening day. Come support our young photographer!

Posted by sharon on January 7th, 2008
Filed under events · Comments (1) »

Happy New Year slugphiles!

Christmas is over.. well sort of.. and we’ve just welcomed 2008. We’ve had an eventful 2007 at The Garden Slug. Ups, downs and lots of shoulder aches. hehe. And we’ve met lots of wonderful people. Customers who have become friends, and friends who have become ermm, better friends. :-0 .. We’re looking forward to 2008 and keeping our “resolution options” open. haha. So, what’s your resolution for 2008?

** btw, check out fboy!

Posted by sophia on January 1st, 2008
Filed under random sluggery · Comments (1) »