flo cafe – by food lovers for food lovers

[Food review]

The next time you step foot into IMM, why not try the food at flo (food lovers only)? This new, unpretentious, clean-looking halal cafe offers a wide array of dishes and yet just enough not to thrust you into an overwhelming state. In a nutshell, the selection is …just right.

Interior

flo is an extension of Cafe Manuka in Paragon. The idea to establish flo came about when the Manuka Group wanted a café with more versatile options besides New Zealander cuisine, and one that also caters to the Muslim/halal demographic. A cafe that serves a variety of cuisines was thus born.

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This is one of their all-day breakfast’s hot favourites – flo’s Rosti Special ($15). The potato-lover in me appreciated that the rosti is made from freshly grated potatoes. With two eggs (scrambled or sunny side-up), fresh rocket salad, marinated pulled chicken slices and sour cream with chives dip on the side, this makes for a filling and satisfying meal.

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If you want a lighter starter, their soup-of-the day is delish and there is also this Tomato Mozzarella Salad ($12). I’m not a fan of tomatoes but I love the freshness of the greens. Salad lovers, you might want to try this or their Wild Rocket Mushroom Salad ($10).

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This main, the Korean Inspired Marinated Chicken served with Korean-style fried anchovies and Kimchi Fried Brown Rice ($16) is my personal favourite. It’s a no wonder as I love kimchi and anchovies and since it’s brown rice, I feel this is a healthier meal option? ;p Also, I love the char-grilled chicken so this dish is a thumbs-up for me.

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For those who like their bread, there is the Korean Beef Bulgogi Sandwich ($15). The beef is tender and yummy and I wish there are more of it in the sandwich!

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Pasta and spice lovers, may I challenge you to taste this Korean Beef Pasta ($17)? This unique dish is made with flo’s in-house blended base and it allows the rich flavours of kimchi to complement the spaghetti and beef. I would have chosen this to be my favourite except that I find it too spicy for me. ;(

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flo also offers desserts such as the Bountiful Choco-Brownie ($14.50) and a good selection of cakes.

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Spoilt for choice, no? We had matcha red bean cake, rainbow cake that will cheer you up just by looking at it, ondeh-ondeh cake which we unanimously agreed that it’s the best among the four and tiramisu.

These are just some of the dishes we have tried and there are more on the menu to choose from. The cafe is kids’ friendly and they provide toys as entertainment for the young ones as they wait for their food.

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On the whole, the dining experience at flo is a positive one. There is enough but not overwhelming choice of food on the menu and I’m sure there would definitely be some that would cater to your taste buds. The service is prompt and professional, with a smile always and I truly like the casual setting of the cafe. A good cafe to to dine in and catch up with friends!

flo (food lovers only)
IMM
2 Jurong East Street 21 #02-15A
Singapore 609601
11am to 10pm daily
Contact number: 68961396
facebook: https://www.facebook.com/FLO.foodloversonly/

[Foodie Fridays] Mango Chia Seeds Pomelo

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One of my favourite dessert is the Mango Sago Pomelo dessert and it is not difficult to make at all. To make a healthier version, I replaced the sago with Chia Seeds and since I don’t fancy the idea of drinking evaporated milk, I substituted it with coconut milk and pasteurized milk. I guess I could make it even healthier by using almond milk but I suspect the taste would be a tad different from the original. For now, I quite like how this version turns out – it’s somewhat the same as the one I like.

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I managed to yield 6 portions from this recipe.

200ml coconut milk
200ml milk
4 tbsp chia seeds (though I think 3 tbsp is sufficient)
400ml mango juice (I used Marigold’s Peel Fresh Tropical Mango)
3 mangoes

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  1. Combine both coconut milk and milk together and add in the Chia Seeds to allow them to bloom. Set aside in the fridge.

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2. Remove the flesh from the mango. Set aside some for garnishing later.

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3. Using a handheld blender, blend the mango flesh together with the mango juice until it is well-mixed.

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4. Add in the chia seeds + milk mixture to the mango mixture and stir until they are mixed well.

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5. Peel the pomelo and remove the flesh, breaking them up into smaller portions. I only used about half of the pomelo. Store the rest in the fridge.

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6. Pour the mango mixture onto a glass and top it up with mango bits and pomelo.

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This is best served chilled and I reserved a few bottles in the fridge and ate them a day later. Still mighty good. I don’t usually make this dessert but because I saw both the main ingredients for sale in the supermarket and decided to make it.

Really pleasurable!

Pandan Kaya Cake Roll

 20150414_141458Recently, I went on a mission to look for recipes on Pandan Kaya Cake Roll and boy, did I have fun! The swiss roll is easy to make and bakes fast. So if you have the Kaya jam on hand, a dessert can easily be made.

Firstly, let me show you how to make pandan juice.

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Pandan leaves can be bought from the wet market or the supermarket for less than a dollar for a packet. Cut the blades into smaller pieces and place them in your blender/chopper. Add about 3/4 cup of water into the blender if you intend to use up the whole lot of pandan leaves from a whole packet. After the blender has done its work, pour the juice through a sieve and squeeze the juice from the leaves as well.

To make the Pandan Kaya jam, you would need the following:

200ml coconut milk
2 large eggs
50g sugar
2tbsp pandan juice
1tbsp corn flour
1tbsp plain flour
3 blades of pandan leaves
(If you prefer a stronger pandan flavor, add 1/4tsp of pandan paste.)

Steps:

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1. Mix coconut milk, eggs, corn flour, plain flour and pandan juice together until well combined.

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2. Strain mixture into a saucepan, add in sugar and pandan leaves.

3. Cook over low fire and stir constantly until mixture thicken. (Do not overcook.  Once kaya is too thick, it will turn lumpy and will be difficult to spread on the cake). The trick is to keep stirring! Discard pandan leaves and set aside to cool.

:: I have tried a few variations to making the Kaya jam. To make a healthier version, I used brown sugar instead of caster sugar and the flavour is more intense. There is also a difference if you use the pandan paste and pandan flavour. The pandan paste will give you a green kaya jam (pic on the left) whereas when I added the pandan flavour, the colour is more natural. So it really depends on your preference.

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Making the sponge roll is easy and for this following recipe, the steps require that you separate the egg yolk from the egg whites. This requires more work, of course. I have added another way to making the roll in which you use the whole egg. for the second recipe, you will yield half the amount of the first recipe.

Sponge Roll
Ingredients:

3 egg whites
70g caster sugar
4 egg yolks
45g cake flour
10g corn flour
1/4tsp salt
40g vegetable oil
1/3tsp pandan paste

Steps:

1. Preheat oven to 200C. Line and grease the baking tray and set aside. My tray measures 24cm by 16cm by 3cm. If you use a bigger tray, then the roll will turn out thinner. But that should be fine.

3. Sift cake flour, corn flour and salt together and set aside.

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4. Use a cake mixer and whisk the egg whites until foamy.

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5. Add in sugar gradually and whisk till stiff peaks are formed.

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6. Switch mixer speed to medium and slowly add in egg yolks and pandan paste. Whisk for another minute till well blended.

7. Fold flour lightly into the mixture in 3 portions until well blended.

8. Lastly fold in the veg. oil into the batter until well blended.

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9. Pour batter onto the prepared tray.

10. Bake in a preheated oven for about 10 to 12 minutes, depending on the size of the tray you use. 

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11. When it’s done, the surface gives a nice golden brown look. Remove the sponge roll from the tray and cool on a rack with the skin facing up.

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I let the cake roll rest for about 5 to 8 minutes before I assemble. I find that if I wait longer, it will be difficult to roll and cracks will form.

Assembling the cake roll:

1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.

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2. Spread pandan kaya on the cake.

3. Gently roll the cake by using the paper to lift the cake and to guide the roll.

4. Rest the roll in the fridge to stabilize its shape.

5. Remove, slice and serve.

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For an easier method and a smaller portion, the following works for me, using the size of the tray which I had mentoned earlier.

Ingredients:
2 eggs
35g caster sugar
25g cake flour
5g rice flour/corn flour
pinch of salt
20g vegetable oil
1/4 tsp pandan paste

Steps:

1. Preheat oven to 200C.

2. Line and grease the baking tray and set aside.

3. Sift cake flour, corn flour and salt together and set aside.image

4. Use a cake mixer and whisk the eggs until foamy.

5. Add in sugar gradually and whisk till the colour turns to pale yellow.

6. Switch mixer speed to medium and add in pandan paste. Whisk for another minute till well blended.

7. Fold flour lightly into the mixture in 3 portions until well blended.

8. Lastly fold in the vegetable oil into the batter until well blended.

9. Pour batter onto the prepared tray.

10.Bake in a preheated oven for 10mins.

Have fun baking!
I used and experimented with the recipe from happyflour.blogspot.sg and she has an awesome collection of good recipes!