Started in October 2003, Wild Olives is a really value-for-money western stall at T2 staff canteen. It is also an open secret to many foodies although the canteen is tucked away and accessible only via the T2 carpark. To get to the staff canteen from the departure hall, walk past Starbucks and right into the carpark. Keep to the left and look for the lift or stairs. Take the lift to LEVEL 3M and you will see a food court kind of “canteen” with a myraid of stalls. I will review other stalls I frequent next time.. here is the menu of Wild Olives:

There are two prices for staff and public, but even so, public price is still cheap- I paid $5.90 (inflation!) for my fish and chips which came with 3 small-medium pieces of glorious crispy fried fish which stayed crispy throughout the meal, with a mountain food of crispy bits, fries and a giant scoop of coleslaw.

The batter is still as I remembered.. super crispy and shattering light, that is if you don’t overdose yourself on them. They do give out an amazing portion of fried bits! The fish from before though, was larger and more substantial.. I remember having two large slabs of fish instead of three smaller pieces. At $4.50 then, it was really value-for-money. The coleslaw was creamy and I wished it could be lighter.. the meal ended up being just a tad too heavy because I missed the fish and chips so much I insisted on eating allll the fried bits. The coleslaw was good on its own though. You can top up $1 for a home made mushroom soup or salad. If you order the chicken or fish, you can also now also choose from four sides: Fries, Coleslaw, Mushroom Rice and Salad.

[rant] I read a blog entry somewhere lamenting that there are ONLY FOUR SIDES to choose from and I felt like strangling the guy. Which other western stall in Singapore offers a CHOICE of sides at such large portions and only charges you $5.90? Last time we didn’t even get to choose ok? Just fries and coleslaw take it or leave it. This is eating western food, not asking you to choose wife ok? [/end of rant]

The impressive selected of pasta is at $4+ a serving even for those with seafood or vongole, but as you know I seldom take carbs (yeah, yeah, can eat all the fried stuff and FLOUR), I can’t give a review. The best way is to try it for yourselves so head down one of these days.

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Wild Olives
Changi Airport Terminal 2
Staff Canteen @ Level 3M (Rooftop of Carpark 2A) Open to public
Opening hours: Tues to Sun, 12pm to 8.30pm

Be sure to check their Facebook page for latest updates. They sometimes close because the boss wants to go for a run!

The post [Food Review] Fish and Chips at Wild Olives, Airport T2 Staff Canteen appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

I always have pasta in my pantry, for my carb days and when I just want to whip up something quick and easy. I have a problem though. There are picky pasta eaters in the house. Ah-mm loves pasta and will eat any kind that I cook- spaghetti, penne, fettuccine, macaroni, anything, in whatever sauce- cream sauce, tomato-based, pesto. 88 has a weak stomach and is convinced that eating pasta will give her gastric pains, so I try not to cook pasta for her if I can help it, unless if it is macaroni soup. Jason is quite picky about his pasta sauces- he hates pesto, doesnt quite like aglio olio (I love both! Pesto is delicious and nutty and not quite as plain as aglio olio which I like very much too), loves cream and bolognese, which I don’t always eat because #1 this is pasta we’re talking about and #2 I’m not gonna drown my pasta in sauces, the way he kinda prefers.

So when the chance came on Monday, when 88 said her tummy’s upset and will buy porridge from the coffeeshop, I sprang at the chance to cook a pasta dish. I cooked a white wine cream sauce but only just enough to coat the penne pasta with (so that it is not against my principles). I didnt go out especially to buy any ingredient for this dish- the only reason why I wanted to cook this was I had to use up the evaporated milk that I used last week in the Mongolia Chicken and Fried Fish Bee Hoon. When planning your weekly menu, think of how you can use an excess ingredient in another dish, so that you don’t waste any food or money. To ensure I used my $1.85 can of low-fat evaporated milk wisely, I cooked Mongolia Chicken on Tuesday, Fried Fish Soup on Friday, and this white wine cream pasta the following Monday. No wastage!

Makes 3 servings

What I used:

Half a packet of Penne, about 250g
120ml of low-fat evaporated milk, about 12 tbsp
120ml white wine (if you don’t have white wine, you can substitute with chicken broth but then we’ve gotta change the title of this post)
1 medium onion
2 tbsp Spring onions, chopped
3 tbsp cooked green peas
1 tbsp flour
2 tsp olive oil
1/2 teaspoon salt
3 chicken fillets (I buy mine in a large packet. If you don’t cook as often, you can buy those that are sold in trays)
1 tsp soy sauce
1 tsp oyster sauce
2 tsp minced garlic

1.Marinate the chicken fillets in 1 tsp garlic, soy sauce and oyster sauce for 20 mins then airfry, bake, or panfry (if you must) til cooked. Set aside.
2. Cook the pasta according to package instructions, drain, and KEEP pasta water. DO NOT RINSE IN COLD WATER!
3. Heat oil then add onions. Cook for 4 mins til tender. Add white wine, 5 tbsp of reserved pasta water and remaining garlic, bring to boil and cook for 3 mins.
4. Combine flour and 8 tbsp reserved pasta water til smooth, then add to pan. Wait til it boils, reduce heat and cook for 2 mins.
5. Add evaporated milk then simmer, uncovered for 4 mins. If the sauce is too thick at this time, add a bit more pasta water.
6. Switch off the flame and add the chopped spring onions.
7. Arrange pasta on plate, add the peas, ladle sauce over and top with chicken fillet.

How much I spent:

$1.25 for pasta
$1.50 for chicken fillets
$0.30 for onion
$0.65 for 1/3 can of low-fat evaporated milk
All other seasonings from my pantry

Total cost per serving: $1.23

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This was the first time that I’ve cooked a white wine cream sauce with evaporated milk! A regular package of President cream costs more than $4, and when we can substitute, why not? I was thinking what I was going to do with the leftover 1/3  evaporated milk in my fridge and this was the perfect recipe. By the way, did you know that you should never refrigerate an opened can of anything? Unused canned stuff should be transferred to a bottle or dish for storage. Please also do not rinse the cooked pasta in cold water unless you’re making a cold pasta salad. The pasta water helps bind the sauces and ingredients to the pasta and results in better flavour. Pasta, when cooked well, will not turn soggy and will remain al dente!

Seems like Jason is a convert. Yay to no more pasta drowned in unhealthy sauces!

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