Casa Dolce Casa

Finalmente we got the keys to our own place! If you didn't know, we secured the purchase of our first home on the morning of our ROM and naturally we were estatic to own our own place. In the first week of January, we completed the sale and got our keys to the mansionette. L and I love a landed property but of course couldn't afford the crazy inflated prices of a house with a garden. We also don't want a condominium because they are too expensive for the tiny floor space and the extra monthly maintenance fee we have to pay (cos we don't own a car and we don't need security or swimming pool).

Our best bet was a freehold walk-up apartment like my sister's or a resale HDB flat. And after much consideration, we decided to sink our savings into a mansionette which is rare these days as HDB has stopped building them. A mansionette also feels like a proper house with 2 storeys and 4 bedrooms, and best of all a balcony and ground floor backyard where I can grow my plants and herbs! :D It was also walking distance to the MRT and has an unobstructed view of the green park and fishing pond. We love it!

I was inspired by Home and Decor magazine's feature on mansionette flat designs in Singapore. Some of these homes feel like landed property. All my family members and friends loved it when they came and saw it for the first time. Now we just need to plan the lay out properly and hire the right contractor at the right price.  

Meanwhile I'm excitedly working on the mood board!

Theme: Rustic Med Chic - comfort, classic, quirky shabby chic, organic, natural  
Colours: Screed grey, white, black and wood touches with lots of greenery!

Recipe Of The Week - Miso Clams

These couple of weeks are spent conceptualising the layout of our casa. The mere thought of having my own rustic chic open kitchen is so exciting! And I'm already itching to put up my recipes and photos. Anyway I just came back from a photo shoot with Chef Isaac and he shared with me this easy and delicious recipe using clams and miso. I love miso and clams, so this is a 5-star recipe in my eyes! You can use miso for cooking with fish (glaze on fish fillet and grill), meat (marinade/ stirfry), vegetables (glaze/ grill) and seafood (fry/ bake). Here is a picture taken from my Instagram and the simple recipe below. If you can't find Jap salted plums, it's ok to leave it out but I find that it gives a fruity floral sweet edge to the dish. Enjoy!

P.S: To help you search for my recipes easily, I've created a label called Carla's Recipes ;)
 

 

Miso Clams with salted plums and seaweed

Ingredients:

Clams 300g

Miso paste 50g (2 tbsp)

Minced garlic 20g (2 cloves) 

White wine 50ml (or sake)

Wakame seaweed 5g

Salted ume (Japanese plums) 50g

Cooking oil (2 tbsp)

Method:

- Heat up some oil in a wok/pot and add the minced garlic and miso.  Stir for a bit till fragrant.

- Then add the clams and stir for 30s, before adding the white wine (or sake). 

- Cover the pot with a lid and let the clams cook till they all open up (about 2 to 3mins). 

- Lastly toss in the salted plums and seaweed, stir and serve immediately.