Saturday, December 3, 2016

靓汤圆, Stewed Soup/ Steamed Rice

Steamed Pork Ribs w/ Black Fungus ($6), Rice ($0.50)

Herbal Black Chicken Soup ($4.50)

Do you believe in the rejuvenating effect of herbal soup? We do. And i have been quite into herbal black chicken soup lately. I have never tasted one. So mum tells me that genuine 'black chicken' is not only black on its skin, even its bones are darken. Wow, i have to see to believe. 

This herbal soup stall in the Sims Vista Market and Food Centre draws in many office workers during the lunch hour. That got our attention. The popular dishes being the steamed soup, steamed rice, and even a whole steamed fish.

And we finally get to sample some fresh, genuine black chicken in a strong herbal broth. The steamed pork ribs, however, comes with unyielding veins/fat. So just stick to their steamed fish and soup, and you'll be good.

Stall no. #01-03

Sunday, November 27, 2016

美香, Mei Xiang Goreng Pisang

Banana Fritters & Assortment ($1 each)

It's been many good years. And we still round up our meal at the Changi Village Food Centre with goreng pisang from Mei Xiang (#01-51). Their banana fritters are thinly coated with crumbly skin, and melting sweet within. For lesser sweetness, go for their fried sweet potatoes, which are delightfully fluffy!

For Sunday only, which is today, they will have their special of pumpkin + yam fritters and the yam + sweet potato! Buy it.

Thursday, November 24, 2016

The Hakka Stall

Yong Tau Fu Bee Hoon, dry ($3.50, minimum order of 5 pieces at $3)

Read a friend rejoicing on Facebook when her favourite Yong Tau Fu stall (#01-25), reopens at the newly renovated Ghim Moh Market and Food Centre. Makes me want to try it.

I say it's homely taste that draws the many customers. When you grew tired of eating out daily, such out-of-factory stuffs are striking to the taste buds. Do come in early for lunch, as most their pieces got sold out fast. I wasn't left with much selections too, today.

Oh. And their chili is good.

Monday, November 21, 2016

Orange Clove Catering

Main Buffet Table, with Live Cooking Stations.

The speakers today are good. But the buffet lunch for the seminar is even better. Here's some pictures for your consideration to making the Orange Clove, your caterer this year.

The ones with asteriks* are our personal favourites.

MAIN MENU
Pumpkin Pilaf with Raisin
Spaghetti Aglio Olio with Mushroom*
Pan Fried Gyoza
Baked Scallop on Shell with Fresh Herb and Cheese*
Roasted Marble Potato with Herbs*
Stir-Fry Wasabi Prawn with Fruit Salad
Louisana Chicken with Mushroom Ragu*
Blackened Snapper with Caper Butter Sauce*
Sauteed Broccoli with Almond Flakes (Vegetarian)
Assorted French Pastries
Honeydew Sago with Watermelon*

LIVE STATIONS
Peking Duck Rolls*
Chili Crab Buns
Singapore Laksa*

Peking Duck Roll*

Chili Crab Buns

Singapore Laksa*

Pan Fried Gyoza; Roasted Marble Potato with Herbs*.

Blackened Snapper with Caper Butter Sauce*

 Baked Scallop on Shell with Fresh Herb and Cheese*

 Louisana Chicken with Mushroom Ragu*; Stir-Fry Wasabi Prawn with Fruit Salad

Pan Fried Gyoza

Pumpkin Pilaf with Raisin; Spaghetti Aglio Olio with Mushroom*; Sauteed Broccoli with Almond Flakes

Assorted French Pastries

Friday, November 18, 2016

Pan-Fried Chives Dumping (韭菜水煎饺)

INGREDIENTS:
3 tbsp Dried Shrimps, soaked and finely chopped
300g Chives, thoroughly washed and cleaned, then cut into bite pieces
20 pieces Dumpling Wrappers, round shaped (bought from the market)
1 tbsp Oil
150ml Water

SEASONING:
1/4 tsp Salt
1 tbsp Oyster Sauce
3 dashes of White Pepper

DIPPING SAUCE:
Chinese black vinegar + fresh Ginger, peeled and cut into fine strips.

Wrapping the Dumpling.

STEPS:
1. Heat oil. Stir-fry dried prawns well. Remove from heat, let cool before adding in chives, and all seasoning. Mix well.

Coating sides of wrapper with corn flour mixture.

2. Prepare cornstarch (corn flour with water, as in picture above). Coat the sides of wrappers with corn starch mixture, making it into the shape of a dumpling.

Wrapped Dumplings.

3. Heat oil. Pan-fry dumplings over mid fire. Cover the pan with a lid.

Golden brown bottoms.

4. Fry the dumplings until golden brown and crisp. Prepare diluted cornstarch with 150ml water.



5. Pour in cornstarch, cover immediately and cook until the water dries up. Maintain mid-low fire.


6. Dish up. Serve with vinegar dipping sauce. Easy.

Thursday, November 17, 2016

White Fungus Tea (雪耳桂肉鸡蛋茶)

Ingredients

I don't usually take notice of the many herbal soups or cooling tea, which mum cooked for us. But this time it's different. Because once i gulped a mouthful of it, i felt my entire respiratory system being nourished! I really feel it. So i went back to the kitchen to ask for more to drink, and the recipe for you too.

When i asked for the recipe, mum showed me an old recipe book, dictated in olden Chinese. There's a translation in English. Do email me if you need the copy in Chinese.

The benefits are: Moisten complexion, brain feeding, calming effect for quality sleep, improve memory, tinnitus due to weakening kidney, cold and cough, easing constipation.


INGREDIENTS:
A handful of White Fungus, and Dried Longan.
4 Eggs
Water
Rock Sugar (optional)

STEPS:
1. Soak the white fungus in water. Wait for it to soften up, as in the above picture. 
2. Cook your hard boiled eggs and remove the shells.
3. Add all ingredients, including the dried longan into soup pot and cover with water.
4. Bring to a boil, then reduce heat to simmer for 30 mins, or more if you like a syrupy texture. We do. If you have a thermal pot, leave it in for half a day before serving. 
5. After removing from heat, add rock sugar to taste.