Saturday, December 31, 2016

2010 Carmen Gran Reserva Cabernet Sauvignon

Carmen Cabernet Sauvignon, Alto Maipo ($35) 14% Vol.

A delicious wine to sum up year 2016.

This bottle of Carmen has aged pass 3 Christmas. It has a strong fruity, blackcurrant aromas that linger on our palates, while the alcohol bites lightly. All sweet and smoky bitter at the same time, i simply couldn't separate them. Great body and length, balanced acidity.

A rare good wine from Chile, when most of theirs are too spicy.

Wednesday, December 28, 2016

不疯魔,不成活

花月正春风/刘墉作/绢本设色/工笔/76.5x46.5CM/2013


即使天堂是不愁吃穿,不必工作,永永远远活着,
那活着有什么意义,
正因为有苦恼,才有解决的快乐;
正因为有病痛,才有痊愈的欢喜;
正因为有忧愁,才有忘忧的美好;
正因为有今天的不足, 所以才憧憬明天。


迎风牡丹/刘墉作/绢本设骨撞粉重彩/60x90CM/2013


人不是只有好与坏,甚至可以说大多数人,
都是善中有恶、恶中有善的。。。
既然是人,就有着许多纠缠不清的“善恶情怀”。
不可因为他们的好,忘了他们的坏。
不要因为他们的恶,忘了他们的善。


和平之春/刘墉作/绢本设骨设色/80x120CM/2013 (2015年北京画院美术馆展出)


相爱的人互斗,就像左手斗右手,没有赢只有输。
话说回来,你感觉谁输了谁赢了,就是不够爱。
如果你爱他远多过他爱你,你活该是输家,
所幸赢家是你的爱,所以你不应该感觉输了。
如果他爱你多过你爱他,你赢了深爱你的人,有什么好得意?
情到深处无怨尤,情到深处无输赢。
这话好像矛盾,却是矛盾的真理。


刘墉小语/ 画作
《不疯魔,不成活》

Saturday, December 24, 2016

阿南, Ah Nam BBQ Seafood

BBQ Stingray, Sambal Sotong, 2 rice ($26.20)

It was raining dogs and cats on a Christmas Eve. Islandwide thunderstorms.

We managed to waddle over to the Changi Village Food Centre, and enjoy prompt service from the usually crowded stalls; the weather has probably put off many patrons. Taking the opportunity, we try out Ah Nam which usually have a long wait list.

Hot, spicy and good sambal chili! formed our lasting impression of Ah Nam. Surely the fiercest fan of chili will be satisfied here. It's a shame we have to scrap away some of the good chili paste. We are none too good at spicy food. Alas, the nice smoky fragrant that the cook managed to whip up with the squids, is a bonus!

BBQ Stingray

Sambal Sotong

Saturday, December 17, 2016

顺发, Shun Fa Satay Bee Hoon since 1960!

Stall no. #01-47

Teochew Satay Bee Hoon ($3.50), Cuttlefish Kang Kong ($4)

This is quite unforgivable. We have been looking around for new food, and totally forgotten about Shun Fa's good satay bee hoon at the ABC Brickworks Food Centre. Last visit was in 2007. Today, we were like, "Oh! The stall is still here!"

Shun Fa has, however, blossomed. With their son coming into the business, they set up a branch (#01-17) in the East Coast Lagoon Food Village in 2015. And i couldn't contain my appetite when Ric serves up the plates tonight!


Potion was generous for the cuttlefish. And the satay bee hoon is simply old school delicious! But if you are hankering for some pig's liver in your bee hoon, order the $4 plate. Our littlest order does not have it.

I say, we finally found a good substitute for famous Meng Kee (closed).

Friday, December 16, 2016

Fave Chicken Chops @ Changi

Garlic Chicken Chop ($5.80)

This is our favourite chicken chop place, the W Kitchen. Don't say bo jio.

Love the garlicky one, that's both savory and oh! so flavorful. If you prefer a smoother taste, go for the sesame sauce chicken chop. And am always looking forward to balancing things up with their chilled, crunchy green salad.

Being most disciplined, we often save up our binge quotas, travelling far east for the occasional treat of the heavy meal.

Sesame Chicken Chop ($6.50)

肥仔祥烧腊云吞面, Fatty Cheong

Roast Meat, Char Siew and Roast Duck Drumstick Platter ($13), Rice ($0.50)

Much publicity and hype over the roasted char siew of Fatty Cheong at the ABC Brickworks Food Centre; this was nevertheless our first visit.

The dressing of dark sauce over their rice immediately reminds me of our favourite Lee Hong Kee, at the Tiong Bahru market. But it is significantly less flaoursome here. Having high expectation on crispy roast duck, i couldn't wait to tuck in; but was disappointed with the soggy skin. The duck was also tough raw, nearing the bone areas.

The char siew is lightly roasted, and is juicy. The crackling pork belly, however, is the undisputed one. Still, we were prompted persistently, of revisiting Lee Hong Kee soon.


Tuesday, December 13, 2016

阿二老火汤, Ah Er Herbal Soup

Stall #01-143 (Closed on every Sat.)


When we last came by the ABC Brickworks Food Centre, we noticed a worker clearing away a trolley full of little soup pot, each tag with a yellow label reading "阿2煲汤". Seems like a good herbal soup stall in sighting! So we made a mental note to return.

And it was only today that i realized Ah Er is the same stall that operates from the Superbowl Leisure Park, on Yuan Ching Road. One which i have been searching high and low for!

Now you noticed the soup here is seriously robust. From the look of it, and the whiff you took, even before you tasted it. The strong ten tonic soup was especially overwhelming, while we wolfed down the more acceptable 'Buddha jumps over the wall' and pig's stomach soup. One has a generous serving of 4 thick Chinese mushrooms while the latter includes some 20 soft ginkgo nuts in 1 pot!

It was while stock last for each of their soup, so like many of their customers, we dare not be late today. And never, ever skip their home cooked pumpkin rice, to settle for the plain rice. You wouldn't regret it. Enjoy!

胡椒白果猪肚煲汤, Gingo Pork Triple Pepper Soup ($4.50)

十全人参大补煲鸡汤, Ten Tonic Ginseng Chicken Soup ($5)

极品佛跳墙, Buddha Jumps Over The Wall ($6.50) 

Sunday, December 11, 2016

First Love - 90 x 60 cm



This was a journey that started blank on 2nd Sep 2014, making the grade on 10 Dec 2016 - a cool 2 year 3 months. This is my 1st 'full stitch' picture, and it was large, comprising of 36 colors. Many a times i have doubted if i could ever finish it.

Now i have wet the finished picture in water, soaking and washing away the color indicator dye, together with the dust which have accumulated over the years. And it is ready for framing - the final product is shown on the last picture below.

A new, more colorful and larger piece has been taken out. And am ready to start everything over again - filling in the tiny colored boxes with cross stitches. It will be another 3-4 years before i have anything to show you here :)

02.09.2014 (Start)

03.03.2015 (6 Months later)

25.12.2015 (10 Months later)

04.07.2016 (6 Months later)

10.12.2016 (Finished, 5 Months later)

12.12.2016 (Washed)

Saturday, December 10, 2016

实惠园, Shi Hui Yuan Hor Fun Speciality

Mushroom with Chicken Drumstick ($4)

Years before Shi Hui Yuan got listed on the Michelin Bib Gourmand for 2016, we used to come by their stall (#02-33) at the Mei Ling Market, but always at the wrong timing - after 2pm, or on Monday to Wednesday which happened to be their off days. Now that the initial vibes of Michelin endorsement have died off, we didn't have to fight the queue. Still, their signature braised chicken feet are sold out.

Without a queue in sight, we were certainly doubtful.

But was immediately regretful of our small serving when we tasted the luscious gravy of the rice noodle. We certainly came across very few, who could achieve an essence of flavors, with such light seasoning! We like it. Without a gripe for the tender chicken drumstick, the well soften and thick Chinese mushrooms are examplary!

Now we are really looking forward to tasting their signature braised chicken feet with mushrooms. This stall is another 'old flavor' found, a gem.

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.