When the cloud precipitates~

 Yes! The latest and the last batch of custodians for the Singapore Pavilion has arrived! It's almost a week since our start at work and we are absolutely fortunate and proud to be here. Like to share a welcome greeting from Venice on our first week,

Gull takes a swim at S Marco Square

Yeah while things are really wet and getting chilly here, it's also a lovely place. Art on the exteriors, interiors and landscapes created by the island skyline of Venice, captivates many shutterbugs around.

Guess who came today, we had Tzu Nyen's family members coming down to support!
 (and a lovely cartoon drawing from a guest)

Our artist's parents and family members turned up at the Singapore Pavilion despite the rain and cold! 

More updates to come on other pavilions, food, escapades and images of Venezia

Ciao~
Bren

Quotable quotes- 3

Anna: I was going to take English Literature, it’s divided into three parts, the first part is about Byatt. She’s still alive, so it’s not really important anyway.

Cloud Couture - 3

Quotable quotes- 2

Overheard at Strada Nuova:
"Vous voulez coucher avec moi ce soir?"

Quotable quotes- 1

Joey: Maybe we can go to Bologna tonight since its our day off tomorrow. Seems like they've a lot of thrift shops there.

Kisha: Just because Bologna has a lot of thrift stores doesn't mean the hotel is thrift.

Cloud Couture - 2

Cooking with Cain (S01E01)

Today on Cooking with Cain we will learn how to make Paneer!

Paneer is a fresh cheese common in South Asian cuisine. It is of Indian origin. In eastern parts of India, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer's cheese or curd cheese made by curdling heated milk with lemon juice or other food acids.

Paneer is used in curries like palak paneer also known as saag paneer, shahi paneer and mutter paneer. In these dishes, paneer is used along with a variety of vegetables. Paneer is also used to make sweets and desserts! Sweets such as rasgolla, sandesh are made with fresh paneer.

We start off our paneer by boiling about 2 litres of full cream milk.
Remember to stir it constantly to ensure that the milk at the bottom of the pot does not burn.

Next we prepare our lemon juice.
Use about 2 tablespoons worth of lemon juice mixed with 1/4 cup of water.

Just before the milk hits the boiling point, stir in the lemon mixture slowly and watch the milk curdle.
Leave if for about a couple of minutes, if the milk has not curdled completely, stir in another tablespoon of lemon juice. Take note that too much lemon juice will cause the paneer to be crumbly.

 

Collect the curds in a muslin or cheese cloth.

    

You might want to place a pot underneath the muslin or cheese cloth to collect the whey.

Whey is a great source of protein and can be used as a base for soups or for cooking rice.

  

Rinse the curds under cold water to remove the excess whey which might cause your paneer to be slightly sour.

 

 Remove the access liquids in the curds by twisting the cloth.

 

 

Knead the curds into a square and place between two flat boards. A slight weight could be use for pressure. You could throw in a couple of teaspoons of starch during the kneading process if you would like a slightly more chewy texture.

 

After an hr your paneer should have taken shape. Keep it in the fridge wrapped for about another hr and it will be ready for cooking!

I personally feel paneer is best when seared before throwing it into any of your favourite dishes.
Do feel free to experiment with spices when making your paneer to give it that little kick you might desire.

Thank you for joining me on this episode of Cooking with Cain.
Remember if Cain can make it, so can you! Arrivederci!