Friday, October 10, 2014

Supreme Soy Sauce Fried Noodle, “黑面”


Nothing beats mum's simple fried noodles! The final step of the cooking is already looking delicious; i can't wait! But I had to - let the cooked noodles sit for another 5-10 mins in the off-heated wok, and the overall finish will improve tremendously before serving!

Yummy! Am as happy as a lark!


INGREDIENTS:
2 tbs       Cooking oil
3 cloves  Garlic (minced)
0.5kg      Yellow noodles
1kg         Thick bee hoon (Thick rice vermicelli)
0.5kg      Bean sprouts
1 cup      Water

SEASONINGS:
4 tbs Dark soy sauce
2 tbs Oyster sauce
4 tbs Sweet flour sauce (Mum insists on the Buddha Brand which is less salty)
Dashes of Pepper

STEPS:
1. Heat up a wok on medium heat with oil. Add in garlic and fry them till slightly browned.


2. Then heap up the wok with bean sprouts, followed by thick bee hoon and yellow noodles.


3. Add Seasonings onto the heap of noodles. Then watered-down everything.

4. Using a pair of long chopsticks, stir, toss and PULL the noodles to combine well. This process will take 10-15 mins; maintain medium heat.

5. Off fire. Rest the noodles for 10 mins before serving!

Nyonya Stir-fry Green Chili


There's a story behind this Nyonya home-cooked dish which we love to go with plain rice - Mum's proud sister-in-law who marries into a Peranakan family used to visit her maternal family and cook for them. 

Attracted by delicious aroma from the kitchen, and their loud boosting, mum often peeps in and try to steal a taste of their leftovers; learning the recipe by herself!



INGREDIENTS:
500g         Green Chili (scissored, wash and rinse of the seeds)
15 cloves  Shallot (sliced)
1 tbs         Salted Soya Beans
2 tbs         Dried Shrimps (soak to soften in water)
4 tbs         Cooking Oil

STEPS:

1. Heat oil, and stir-fried shallots till it browned with fragrant. Set aside by top of the wok.


2. Add in dried shrimps, frying till the aroma rises. Then add in salted soy beans, frying and crushing it a little using the spatula.


3. Fry briefly for 5 mins, then add the fried shallots that was previously set aside, followed by the green chili. Mix well for another 5 mins. Serve.

Take care not to over-cook the green chili, as a crunchy texture is definitely tastier than squashy ones.

Saturday, October 4, 2014

Cape Mentelle Cabernet Sauvignon 1995

Cape Mentelle Cabernet Sauvignon, 13.5% vol. ($84)


With proper storage, this blend is recommended to cellar for up to 15 years. Still we have our doubts as this is actually a forgotten bottle in the basement...

It tastes great! Made from Cape Mentelle's oldest vines planted in 1970s at Margaret River, Western Australia, the wine is of great depth and complexity.

Not forgetting, during the period of bottle maturation this fine wine has thrown a natural tartrate deposit, thus we decant prior to serving.

Cheers.


Friday, October 3, 2014

上海拉面, Shang Hai La Mian Xiao Long Bao

La Mian with Fried Bean Sauce, 炸酱面 ($3.50)

Szechuan Spicy Wanton, 红油抄手 ($4, 10pcs)

Came to the Alexandra Village Food Centre one Saturday, and it was almost impossible to order from this China noodles and dumplings stall - the ordering queue was so long and crowded...! So it brought us back again, on a weekday.

We ordered our all-time favorites and they were pretty satisfying; especially the hand-pulled La Mian. Now we've got another stall-to-go, up our sleeves.

Thursday, September 25, 2014

Fresh-made Cendol at Makan Melaka

Cendol Melaka, red beans ($1.80),
Nasi Lemak ($2.50)

Dr Tay just posted Melaka authentic kampong-style cendol on Makan Melaka at Changi Village and we made our way down immediately. But it was still too late - the durian puree topping which we wanted to try was sold out after the lunch hour.

Quoting Dr Tay, "It isn’t one of those cloyingly rich versions which is usually served in restaurants and hotels, but it is light, fragrant and thirst quenching." Having tasted good gula melaka often at home, we agree the stall serves authentic stuff.

We didn't want to make another long journey here, so the stall owner helpfully offers their other branch address at Jurong West Ave 1, Blk 492 (Maharoni Roti - Beside 7-11 & Guardian Pharmacy). Yeah!!

Wednesday, September 24, 2014

Royce Chocolate

Petite Truffle "Praline - liquor free" ($12.50, 120g), Marshmallow Chocolate "Milk Coffee" ($12.50, 85g), 
Chocolate Wafers "Tiramisu Cream" ($15, 12pcs)

Royce chocolate makes impressive gift because of their high price tags and recognized quality. These were gifts from my bosses and it certainly made a statement. But it was the hand-made card from them that is touching.

The Tiramisu cream wafers is most delightful with taste of mascarpone cheese and white chocolate, then comes the soft marshmallow coated with rich bitter cocoa.

The truffles fared lowest as i've high expectations for them - Truffettes de France from France is my most gratifying truffles. The Japanese can't ever beat.