Feb 19th, 2014 by Julia Khoo
Mention Teochew kueh, and most of us will think of soon kueh 筍粿, png kueh 饭粿, and gu chai kueh 韭菜粿.
Black bean kueh, S$1.00 (foreground); soon kueh & gu chai kueh, S$0.90 each.
At Tiong Bahru Teochew Kueh, they also make this highly unusual black bean kueh 黑豆粿 — soft stewed black beans and peanuts mixed into the soft and chewy kueh dough.
The result is a rustic and more-ish sort of comfort kueh. I’ve not seen this kind of black bean kueh elsewhere. So if you know of any other place that sells this item, do share here! Continue Reading »
Feb 18th, 2014 by Julia Khoo
Hubby and I came across this new stall in Koufu food court at the basement of Anchorpoint. Apparently, Wing Si 荣式 is a popular chain of tea cafes ( 茶餐厅 cha chaan teng) in Hong Kong. In Hong Kong, they are known as Wing’s Catering. Their specialty item is grilled chicken chop.
Wing style pork chop with sausage & rice, S$6.00
Choose between rice or instant noodles paired with various permutations of chicken chop, pork chop, sausage, chicken wing, and fried prawn fritter.
I tried the pork chop with sausages & rice. Unfortunately, the 2 slices of pork chop were thin and rather dry.
Thankfully, the deep fried sausages were sinfully crisp and tasty. And I like the moist and fluffy rice topped with sweet-salty soy gravy and preserved Sichuan pickles. The set comes with a bowl of cabbage and carrot soup. Continue Reading »
Feb 17th, 2014 by Julia Khoo
This severely underrated curry puff stall serves one of the best curry puffs in Singapore. They used to be at Henderson Road, but have now relocated nearby to Kim Tian Road.
I’ve been eating Soon Soon Huat’s curry puffs for years, and I can’t believe I’m only blogging them now.
Soon Soon Huat’s crispy curry puff.
If you find the taste familiar, it’s because the folks behind Soon Soon Huat are from the same family as the founder of the famous 1A Crispy Puffs chain. Continue Reading »
Feb 11th, 2014 by Julia Khoo
Wanton noodle with premium char siew, S$4.00 + add-on soy sauce chicken S$2.00 (total S$6.00 for this plate).
At Tiong Bahru Food Centre, there are several popular food stalls (usually easily identified by their queues). Apparently, this noodle stall is famous for their premium bu jian tian (“pig armpit”) char siew. They only prepare a limited quantity per day, so come early if you want a taste of the “armpit” char siew. Continue Reading »
Feb 6th, 2014 by Julia Khoo
Happy Lunar New Year and Gong Xi Fa Cai!
Today is the 7th day of the lunar new year, also known as 人日 ren ri or “human day”. We celebrated at home with the in-laws. This dinner took me at least 2 days to prepare!
Pineapple prawns in Lee Kum Kee tomato garlic sauce.
I cooked this prawn dish using a packet of Lee Kum Kee ready sauce – Tomato Garlic Prawns. Added some pineapple chunks and fresh chilli for extra zing! Continue Reading »
Jan 29th, 2014 by Julia Khoo
Today, we celebrated hubby’s birthday at home with KFC delivery and a birthday cake from Polar Puffs & Cakes.
Today is also the eve of Chinese New Year Eve, which means my fridge is bursting at its seams with groceries for reunion dinner as well as the long break. Hence this small cake which won’t take up too much space in the fridge.
This is our first time trying this Tiramisu cake from Polar. It was unexpectedly delicious and we actually finished the whole cake!
According to their catalogue, this creation is “a wonderful blend of soft vanilla sponge soaked in coffee syrup and layered with light mascarpone cheese”.
The sponge was soft and moist, and the cake had a gorgeous aroma of espresso that was strong yet not overwhelming. It’s not as wet as the traditional tiramisu dessert. The mascarpone cheese is also not as discernible. Nevertheless, we enjoyed this version very much!
Happy birthday, darling hubby!
Jan 26th, 2014 by Julia Khoo
There’s always a long queue at this braised duck stall. And they sell out really fast, so I’ve never had a chance to eat here until today, which must be my lucky day since the queue was relatively short.
Old-school Teochew braised duck rice (this whole set costs S$5.00).
What I like is that their braising sauce is served old-school style, ie. watery and not starchy. The dark soy sauce has a faint aroma of five spice powder. On the whole, the taste of the sauce is pleasant, but I prefer my Teochew braised duck gravy to have more galangal flavor. Continue Reading »
Jan 9th, 2014 by Julia Khoo
Seriously, this severely under-the-radar chicken rice stall needs more accolades.
Chicken rice set for one person + additional small bowl of rice, S$3.80
Much as I detest breast meat (cue dry and stringy flesh), Hua Kee’s version impressed me with their juicy and tender chicken breast.
The chicken here is cooked classic Cantonese-style — poached and cooled in cold water, then chopped and dressed with a soy sauce-sesame oil mixture, and finally garnished with lots of spring onion.
Another thing they do right — chopping the bird into THICK chunks (thereby keeping the bite and those precious meat juices in), and with both SKIN and BONE on. Yes, none of that boneless and skinless chicken nonsense which is an absolute no-no in my chicken rice diaries. Continue Reading »