{"id":725,"date":"2009-12-27T02:06:58","date_gmt":"2009-12-26T18:06:58","guid":{"rendered":"http:\/\/www.tzlee.com\/blog\/?p=725"},"modified":"2010-01-04T00:22:28","modified_gmt":"2010-01-03T16:22:28","slug":"singaporean-style-western-flavour-bruschetta-on-white-bread","status":"publish","type":"post","link":"https:\/\/tzlee.com\/blog\/2009\/12\/singaporean-style-western-flavour-bruschetta-on-white-bread\/","title":{"rendered":"Singaporean Style, Western Flavour &#8211; Bruschetta with Tomato"},"content":{"rendered":"<p>I&#8217;ve had some request to post up my cooking <em>experiments<\/em> on my blog and so here&#8217;s my first. I&#8217;ve decided to call my experimental cooking series <em>Singaporean Style, Western Flavour<\/em> since I tend towards ingredients that are easily found in neighbourhood supermarkets. Looking for western ingredients can be quite a chore as these small supermarkets don&#8217;t carry such a wide variety. If the ingredients aren&#8217;t found easily, then I&#8217;ll use ingredients that you&#8217;ll find at larger supermarkets but can be kept for a long time (such as herbs and oils).<\/p>\n<p>I ate Bruschetta in a restruant at Tampines today afternoon and decided to go home and give it a try. Ideally, Bruschetta is served on Baguette but I used a loaf of white bread instead.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>6-8 slices of thick white bread or baguette<\/li>\n<li>2-3 cloves of garlic, finely chopped<\/li>\n<li>1-2 cloves of garlic, chopped in half (for rubbing on bread)<\/li>\n<li>1 teaspoon of balsamic vinegar<\/li>\n<li>2-3 ripe tomatoes<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Basil, salt and black pepper<\/li>\n<li>Smoked salmon (optional)<\/li>\n<\/ul>\n<div id=\"attachment_746\" style=\"width: 310px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300456-S.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-746\" class=\"size-medium wp-image-746\" title=\"Ingredients for Bruschetta\" src=\"http:\/\/www.tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300456-S-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300456-S-300x225.jpg 300w, https:\/\/tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300456-S.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-746\" class=\"wp-caption-text\">Ingredients for Bruschetta<\/p><\/div>\n<p><strong>Where to Get Them<\/strong><\/p>\n<ul>\n<li>If you want to use baguette, Delifrance sells pretty decent ones.<\/li>\n<li>White bread, garlic and tomatoes can be had at any neighbourhood supermarket.<\/li>\n<li>Olive oil, balsamic vinegar and smoked salmon can be bought at Cold Storage or larger NTUC outlets such as those in Jurong Point. Buy a good bottle of olive oil and balsamic vinegar and keep them &#8211; they can be kept for a long time.<\/li>\n<li>I use dried Basil from MasterFoods. They come in small bottles that costs around $5 and can be found similarly at Cold Storage or larger NTUC outlets. You may use fresh basil but they can&#8217;t be kept for more than a few days.<\/li>\n<li>If you absolutely must, then buy pre-ground black pepper from MasterFoods. I use a cheap Ikea pepper grinder and grind the peppers when I need.<\/li>\n<\/ul>\n<p><strong>Preparing the Tomato Topping<\/strong><\/p>\n<ul>\n<li>Optional &#8211; put the tomatoes in boiling water for about one minute and remove them. Remove the skin<\/li>\n<li>Cut the tomatoes in quarters and remove the stem, seeds and juice from the center.<\/li>\n<li>Optional &#8211; lighly fry the chopped garlic in some olive oil, otherwise it may taste too raw.<\/li>\n<li>Chop the tomatoes then put them in a bowl together with the chopped garlic, balsmic vinegar and 1 tablespoon of olive oil. If you have smoked salmon, add them as well. Sprinkle in some basil, then a little bit of salt and pepper to taste and mix. (I tend to use less salt and more pepper.)<\/li>\n<\/ul>\n<p><div id=\"attachment_747\" style=\"width: 310px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300459-S.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-747\" class=\"size-medium wp-image-747\" title=\"Mixing the Bruchetta's Tomato Topping\" src=\"http:\/\/www.tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300459-S-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300459-S-300x225.jpg 300w, https:\/\/tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300459-S.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-747\" class=\"wp-caption-text\">Mixing the Bruchetta&#39;s Tomato Topping<\/p><\/div><br \/>\n<strong>Preparing the Bread<\/strong><\/p>\n<ul>\n<li>If you&#8217;re using baguette, slice them as you normally would diagonally about half an inch thick.<\/li>\n<li>If you&#8217;re using a loaf of white bread, cut the slices in half to make them smaller.<\/li>\n<li>If you&#8217;re using baguette, toast the bread, then rub the garlic on the slice and drizzle half a teaspoon of olive oil on each half-slice.<\/li>\n<li>If you&#8217;re using white bread, it would be easier to chop the garlic and then fry them with some olive oil for about a minute on low heat, then place the bread on top.<\/li>\n<li>Either serve the bread and tomatoes separately or immediately before serving otherwise the bread will turn soggy.<\/li>\n<\/ul>\n<div id=\"attachment_748\" style=\"width: 310px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300463-S.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-748\" class=\"size-medium wp-image-748\" title=\"Frying the Bread in Olive Oil\" src=\"http:\/\/www.tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300463-S-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300463-S-300x225.jpg 300w, https:\/\/tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300463-S.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-748\" class=\"wp-caption-text\">Frying the Bread in Olive Oil<\/p><\/div>\n<p><strong>Serving Size<\/strong><\/p>\n<ul>\n<li>Serves 2 to 3 not-very-hungry adults busy playing Wii.<\/li>\n<\/ul>\n<div id=\"attachment_749\" style=\"width: 310px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300465-S.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-749\" class=\"size-medium wp-image-749\" title=\"White Bread Bruschetta with Tomato\" src=\"http:\/\/www.tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300465-S-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300465-S-300x225.jpg 300w, https:\/\/tzlee.com\/blog\/wp-content\/uploads\/2010\/01\/PC300465-S.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-749\" class=\"wp-caption-text\">White Bread Bruschetta with Tomato<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve had some request to post up my cooking experiments on my blog and so here&#8217;s my first. I&#8217;ve decided to call my experimental cooking series Singaporean Style, Western Flavour since I tend towards ingredients that are easily found in&#8230; <a class=\"more-link\" href=\"https:\/\/tzlee.com\/blog\/2009\/12\/singaporean-style-western-flavour-bruschetta-on-white-bread\/\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[129],"tags":[130,124],"class_list":["post-725","post","type-post","status-publish","format-standard","hentry","category-food","tag-bruschetta","tag-cooking"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/tzlee.com\/blog\/wp-json\/wp\/v2\/posts\/725","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tzlee.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tzlee.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tzlee.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tzlee.com\/blog\/wp-json\/wp\/v2\/comments?post=725"}],"version-history":[{"count":10,"href":"https:\/\/tzlee.com\/blog\/wp-json\/wp\/v2\/posts\/725\/revisions"}],"predecessor-version":[{"id":758,"href":"https:\/\/tzlee.com\/blog\/wp-json\/wp\/v2\/posts\/725\/revisions\/758"}],"wp:attachment":[{"href":"https:\/\/tzlee.com\/blog\/wp-json\/wp\/v2\/media?parent=725"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tzlee.com\/blog\/wp-json\/wp\/v2\/categories?post=725"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tzlee.com\/blog\/wp-json\/wp\/v2\/tags?post=725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}