Friday, September 19, 2014

Heart & Soul - South Eastern Australia Sweet Shiraz Moscato

Heart & Soul Sweet Shiraz Shiraz Moscato, 11% vol.


This is our after-dinner wine by Andrew Peace Wines - sparkling sweet and dry at the same time! Now the man has no complaint. Scarcely ever, i'm drinking up faster than he does.

As jovial as seeping Brown Brothers sparkling red...! This is delicious.

Coocci Contemporary Japanese

Tori Nanban, served with rice (ala carte $5.50/ set $6.50)

Coocci at Commonwealth Crescent Market taught us, that going to our neighborhood hawker centre doesn't have to be always Fishball noodles, Chicken rice or Western food, it can be fusion Japanese! Yeah!

After much deliberation, we finally get to try them tonight. Food was great - looked simple but taste should tell you otherwise. It is restaurant standard, at hawker pricing!

Even the side dishes are meticulous! Whoever tells me that tomatoes has to be sour, Coocci proves you double wrong! Tomatoes are sweet here - and we are going to have their tomato salad on our soonest return!

Chicken Roulade (ala carte $4.50/ set $5.50) 

Side Dishes: Cucumber salad, Pumpkin Soup, Kimchee, Fried Lotus Roots, Edamame, Cold Tofu (from top left)
Choose any 3 side dishes with set meal.

Thursday, September 18, 2014

1 Dish Meal: Yong Tau Foo Rice!

When the family was quite poor, this type of 1-dish meal completes our day.

This is one of our so-called "Kiam Peng" in Hokkien, meaning Salt Rice, and it is very tasty. It remains our favorite meal till today. And i need to note down the recipe for my future craving.

Rice, 2 cups
Water, 2 cups (Our rice cooker requires 1:1 water/ rice ratio for normal cooking)
Yong Tau Foo, any pieces you like from the market

Cooking Oil, 3 Tbs
Garlic, 2 cloves
Dried Shrimps, 1 Tbs

Oyster Sauce, 1 Tbs
Sesame Oil, 1 Tbs
Salt & Pepper to taste

1. Soak dried shrimps in water to soften it. Remove from water. Finely mince garlic and dried shrimps with chopper/ knife.

2. Heat up cooking oil in a wok. Low fire, fry minced garlic briefly before adding in dried shrimps. Now fry both ingredients till it browned with nice fragrant.

3. Add washed rice into the fried mixture. Top up with oyster sauce, sesame oil, salt and pepper to taste. Lastly add in the Yong Tau Foo pieces, frying briefly.

4. Remove everything from wok, transfer to rice cooker. Add in water for rice cooking. When rice is cooked, use a long spatula to give the rice a good stir. Keep warm. Serve!

Wednesday, September 17, 2014

Dairy Queen Blizzard Cake

Chocolate Chips Blizzard Ice-Cream Cake, 6" (Groupon Promo: $23.90, usual: $39.90)

This is our Frozen; not that animation Frozen, but kids should love this as much. It is sweet, very sweet, cloying sweet, especially its Chocolate fudge center and the Chocolate ice-cream. But without a doubt, the white Vanilla Soft Serve is yummy.

If you are still thinking of packing it home, make sure the Dairy Queen has an outlet within 15mins from your destination, because of their lack of proper packaging - just few dry ice packs in a common paper cake box, scotch-taped up. It wouldn't do.

Surely, we prefer any good ice-cream pints to this.

Tuesday, September 16, 2014

Pig Out @ Pasir Panjang Food Centre!

Hotplate Stingray ($10)

"What do you say we have our next meet up in a hawker centre?" Everyone is hands and legs up in agreement, for decent pricing and good food is a guarantee in Singapore's hawker centre.

Alas, these guys didn't mean to scrimp. Just look at the food they ordered for the 4 of us - BBQ seafood from 新福记, Fried Hokkien Mee from Seng Huat, Fried Kway Tiao from Heng Huat, BBQ Rojak from the Fruit Rojak and the Choa Chu Kang BBQ Chicken Wings! And possibly some fat, juicy satay from Yusof Haji Jalal if only they were opened today.

Fresh sugarcane drinks and ice-chilled beer at hand, we had a hearty get-together at the Pasir Panjang Food Centre.

 La La Golden Frangrance ($12)

Hotplate BBQ Sotong ($10)

BBQ Chicken Wings ($1.30 x10)

 Char Kway Teow ($3)

Sunday, September 14, 2014

Braised Chicken Feet (Steamed)

This is a recipe from a 73 years old grandma from China! So easy and yummy, I could easily polish off 5 feet at any 1 time!

1kg of Chicken Feet (washed and dried)
Dark Soy sauce
100ml of Hua Diao wine
1/2 stalk of Scallion, or Green Onion (chopped in 1cm lengths)
1/2 palm-sized Ginger (pounded open)
5 cloves of Garlic (pounded open)
2 Anise stars, 八角
1 tsp of Sichuan Pepper, 花椒
1 tsp of Salt

1. Marinate all ingredients for 4 hrs. The dark soy sauce should cover half of the chicken feet in the pot, then top up with water till the mixture covers entirely.

2. After 4 hrs, remove the chicken feet from marinate. Steam for 1 1/2 hrs.

That's it!