Houston, we have a problem...
Has anyone seen Lim and Teh?
Friday, 23 May 2014
Wednesday, 2 April 2014
Don't stop believing!
Teh:
Every once in awhile, we lose sight of our goals. We have endless self-doubt, nagging negativity and fear. What's next? Of course we get immobilized. We stop. We don't want to move. We may even start taking steps backwards. But you know what? It's OK. Just keep calm and wait for that to pass. Cos' it will =)
Here's some notes to myself:
1. Don't stop believing!
2. Don't stop cooking!
3. Don't stop dreaming!
4. You'll get back on track someday!
5. Remember why you want to do it in the first place!
So what are we cooking today? I'll have to get to class to find out ;)
Every once in awhile, we lose sight of our goals. We have endless self-doubt, nagging negativity and fear. What's next? Of course we get immobilized. We stop. We don't want to move. We may even start taking steps backwards. But you know what? It's OK. Just keep calm and wait for that to pass. Cos' it will =)
Here's some notes to myself:
1. Don't stop believing!
2. Don't stop cooking!
3. Don't stop dreaming!
4. You'll get back on track someday!
5. Remember why you want to do it in the first place!
So what are we cooking today? I'll have to get to class to find out ;)
Friday, 21 February 2014
Flying Hog Cafe & Bar Garage Sale (22 & 23 Feb 2014)
Café Garage Sale! EVERYTHING MUST GO!
Location: Flying Hog Café & Bar
32 / 33 Duxton Road S(089497) (Tanjong Pagar Area)
Date: 22 and 23 Feb 2014 (Sat & Sun)
Time: 12pm – 6pm
Prices: 50 cents onwards! CASH & CARRY!
Items: Kitchen equipment, freezer, griddle, deep fryer, dish washer, Harley themed decorations spoons, knives, forks, soup spoons, glasses, coffee cups, tables, chairs, microwave ovens, plates, salt & pepper shakers, claypots, toaster, cabinets, chalkboards, lights, foodstuff and many more!
Pictures: http://www.flickr.com/photos/117119905@N05
Location: Flying Hog Café & Bar
32 / 33 Duxton Road S(089497) (Tanjong Pagar Area)
Date: 22 and 23 Feb 2014 (Sat & Sun)
Time: 12pm – 6pm
Prices: 50 cents onwards! CASH & CARRY!
Items: Kitchen equipment, freezer, griddle, deep fryer, dish washer, Harley themed decorations spoons, knives, forks, soup spoons, glasses, coffee cups, tables, chairs, microwave ovens, plates, salt & pepper shakers, claypots, toaster, cabinets, chalkboards, lights, foodstuff and many more!
Pictures: http://www.flickr.com/photos/117119905@N05
Thursday, 30 January 2014
Happy Chinese New Year!
Teh:
Lim and I wish everyone a very good year of the Horse! May you always have good health and happiness!
For the year of the Horse, we have something very exciting planned. And that is............. *drumroll*.... the start of our food business!!! YES! Planning, planning and more serious planning. We are finally finally at the start of the serious planning stage. Both of us roaring to go! We have some fancy ideas in our head and more importantly, too many fancy names. We have more of less settled on 2 highly possible names for the business. Coming up with a name is alot harder than planning the menu! A good name takes time to come up!
For those who are interested, Lim is going to be famous next week ;) Watch out for him. Guess who?
For those who are not interested, it's business as usual for you =(
To end this post, i urge everyone to experience the joy of giving in the coming year. It really is a blessing to be able to give to others! Be it love, care, concern or food. It's an even greater blessing to be able to receive something from anyone! Start today. Make someone else's day even better!
Lim and I wish everyone a very good year of the Horse! May you always have good health and happiness!
For the year of the Horse, we have something very exciting planned. And that is............. *drumroll*.... the start of our food business!!! YES! Planning, planning and more serious planning. We are finally finally at the start of the serious planning stage. Both of us roaring to go! We have some fancy ideas in our head and more importantly, too many fancy names. We have more of less settled on 2 highly possible names for the business. Coming up with a name is alot harder than planning the menu! A good name takes time to come up!
For those who are interested, Lim is going to be famous next week ;) Watch out for him. Guess who?
For those who are not interested, it's business as usual for you =(
To end this post, i urge everyone to experience the joy of giving in the coming year. It really is a blessing to be able to give to others! Be it love, care, concern or food. It's an even greater blessing to be able to receive something from anyone! Start today. Make someone else's day even better!
Friday, 17 January 2014
Tsukada Nojo Bijin Nabe (塚田農場 美人鍋).
Teh:
What better way to kick off 2014 than to have a hot pot of steamboat?
On my visit to Tsukada Nojo Bijin Nabe (塚田農場 美人鍋) at Plaza Sing's branch, it was 6pm on a Saturday but the queue list for the evening was already full! Not to be disappointed (because we were celebrating my colleague's birthday), we decided to try the outlet at Chinatown Point. Thankfully we could still get on the list. We had to wait 1 hour before we were called and ushered to our table at 7.30pm. Due to the full packed restaurant and them being understaffed, service was not very prompt. But i must say our server (Sharon) was very friendly and does her best to make it an enjoyable dining experience for us.
Without further ado, let's talk about the food. Of course we ordered the 美人鍋 (direct translation is "Beauty Pot"). It cost $25++ per pax and a minimum of 2 pax for each order. (Only available at 5pm onwards. Do note that there is a meal time allowance of 1.5 hrs for each table but i think they are not strict about it.) So what happens if you have 3 people eating? We still ordered the portion for 2 pax and some sides. Prior to dinner, we had to go Mac to satisfy some hunger pangs. So our dinner portion at the restaurant was just nice for 3 ladies!
The stock comes in a coagulated form because it is full of collagen! As with all rich soup, too much of it will turn you away. So please drink in moderation.
Our dear Sharon helped us cook the ingredients without us asking her to. She explained to us what the ingredients were and if they were organic while she put them into the soup. She made it such a good looking pot.
Verdict:
For $25++ per pax, i think it is a little steep to be honest. But it is a good experience nevertheless. Will i come back? Maybe not. There are plenty of new and interesting things to try as well. Maybe i'll try their lunch next time. The noodles (mochi noodles) that came last was a nice way to round off the meal.
What better way to kick off 2014 than to have a hot pot of steamboat?
On my visit to Tsukada Nojo Bijin Nabe (塚田農場 美人鍋) at Plaza Sing's branch, it was 6pm on a Saturday but the queue list for the evening was already full! Not to be disappointed (because we were celebrating my colleague's birthday), we decided to try the outlet at Chinatown Point. Thankfully we could still get on the list. We had to wait 1 hour before we were called and ushered to our table at 7.30pm. Due to the full packed restaurant and them being understaffed, service was not very prompt. But i must say our server (Sharon) was very friendly and does her best to make it an enjoyable dining experience for us.
Without further ado, let's talk about the food. Of course we ordered the 美人鍋 (direct translation is "Beauty Pot"). It cost $25++ per pax and a minimum of 2 pax for each order. (Only available at 5pm onwards. Do note that there is a meal time allowance of 1.5 hrs for each table but i think they are not strict about it.) So what happens if you have 3 people eating? We still ordered the portion for 2 pax and some sides. Prior to dinner, we had to go Mac to satisfy some hunger pangs. So our dinner portion at the restaurant was just nice for 3 ladies!
 |
| Soup stock before heating up |
 |
| Portion for two pax ( and 4 prawns are missing from the pic) |
 |
| Japanese rice wrapped with bacon. |
The stock comes in a coagulated form because it is full of collagen! As with all rich soup, too much of it will turn you away. So please drink in moderation.
Our dear Sharon helped us cook the ingredients without us asking her to. She explained to us what the ingredients were and if they were organic while she put them into the soup. She made it such a good looking pot.
 |
| Beauty Pot Set Menu |
 |
| Beauty Pot |
Verdict:
For $25++ per pax, i think it is a little steep to be honest. But it is a good experience nevertheless. Will i come back? Maybe not. There are plenty of new and interesting things to try as well. Maybe i'll try their lunch next time. The noodles (mochi noodles) that came last was a nice way to round off the meal.
Thursday, 2 January 2014
2014!
Teh:
Happy New Year everyone! 2014 here we come!
I wish everyone (including spambots) a very happy new year! Most importantly, stay happy and contented!
More exciting posts to come. Stay tuned!
Happy New Year everyone! 2014 here we come!
I wish everyone (including spambots) a very happy new year! Most importantly, stay happy and contented!
More exciting posts to come. Stay tuned!
Tuesday, 24 December 2013
Merry Christmas 2013!
Teh:
Dear Readers (and Spambots),
sorry we haven't been very active on the blog. We got lazy =( But it'll change soon! Bear with us!
Here's Merry Christmas to you! Wishing you and your family good health and happiness!!
p/s: watch out for the new year resolution post, coming soon lah!
Dear Readers (and Spambots),
sorry we haven't been very active on the blog. We got lazy =( But it'll change soon! Bear with us!
Here's Merry Christmas to you! Wishing you and your family good health and happiness!!
p/s: watch out for the new year resolution post, coming soon lah!
Wednesday, 30 October 2013
Lim is going to be faaaa-moooooos!
Teh:
As title suggests, Lim is going to famous soon! But will it be for the right reason?
Maybe I can do an interview with him soon. Here's what I imagine it'd be like: -
Teh: So Lim, tell me, how does it feel to be famous?
Lim: First you have to say it the right way. Its "Faaaa-mooooos!"
Teh: Ok let me try that again. How does it feel to be "faaa-moooos?"
Lim: No comments.
Teh: No comments?!?!?!
*Teh storms off to lim teh (drink tea)*
Stay tuned ;)
As title suggests, Lim is going to famous soon! But will it be for the right reason?
Maybe I can do an interview with him soon. Here's what I imagine it'd be like: -
Teh: So Lim, tell me, how does it feel to be famous?
Lim: First you have to say it the right way. Its "Faaaa-mooooos!"
Teh: Ok let me try that again. How does it feel to be "faaa-moooos?"
Lim: No comments.
Teh: No comments?!?!?!
*Teh storms off to lim teh (drink tea)*
Stay tuned ;)
Monday, 7 October 2013
Vegetarian Laksa
Teh:
Are you tired of disappointing tasting food? Was lunch just somehow not satisfying it? Is it the same old greasy and tasteless meal? My dear readers, i implore (yes implore!) you to cook something yourself! That will end all dissatisfaction. Yes of course it may not taste fantastic but the fruits of your labour will definitely add a sense of appreciation and a promise to try harder in future!
This is the Vegetarian Laksa i cooked over the weekend. Another premix experiment. For $3.20, this premix is a keeper!
The cooking method is fairly simple. This pack of premix will serve 7 servings. This is what i did:
1. Stir fry 1 pack of Laksa premix in a pot you will be using to cook the laksa until it is fragrant. Add some laksa leaves (like 10 or more) if you have. I suggest you buy it. For a few cents, it really enhances the whole awesome laksa flavour.
2. Add in 2 litres of water, mix, bring the soup to a boil. At this point in time, you can remove the chilli oil that floats to the top of the soup if you want. I removed the oil because i didn't want the soup base to be oily or too spicy. You can reserve the oil and add it to individual servings as desired.
3. Add as many sliced tau pok (fried beancurd) as you want. I used 8 pieces of regular sized tau pok for this. You can use all 10 pieces that came in the packet if you want. The more the merrier. My mum likes the tau pok to be really soft. So i ended up simmering the soup for an hour. When the tau pok sinks to the bottom of the pot, you know it is soft enough!
4. At this point in time, add 750ml of coconut milk. Now, the issue of the coconut milk is a little tricky. Do you use thick coconut milk (store bought pack) or squeeze your own fresh one? What happened to me was i squeezed my own coconut milk. But it ended up as pretty diluted because i didn't buy enough coconut to squeeze milk from (ya, what the hell was i thinking?). I added 750ml of not thick coconut milk to the soup and realised something was very wrong! The colour looks bad, it is diluted, the laksa taste was bland (but salty). I was worried. In the end i decided to go buy a pack of 250ml of thick coconut milk and added it to the pot. The above mentioned lacklustre soup magically transformed into REAL LAKSA. My mum also added 3 small cubes of rock sugar into the pot and i think that was a nice trick. The laksa soup came out wonderfully tasty. So what i suggest is to add 750ml of thick coconut milk slowly until the desired soup thickness is achieved.
5. Blanch yellow noodles or thick bee hoon as you prefer. Blanch bean sprouts. Add any ingredients you want. Here i used vegetarian otah and sliced mock prawns.
6. To top it all off, i add some chopped up laksa leaves. That was really the icing on the soup!
I'll definitely buy this premix again when the laksa craving strikes.
Are you tired of disappointing tasting food? Was lunch just somehow not satisfying it? Is it the same old greasy and tasteless meal? My dear readers, i implore (yes implore!) you to cook something yourself! That will end all dissatisfaction. Yes of course it may not taste fantastic but the fruits of your labour will definitely add a sense of appreciation and a promise to try harder in future!
This is the Vegetarian Laksa i cooked over the weekend. Another premix experiment. For $3.20, this premix is a keeper!
 |
| Vegetarian Laksa Premix |
 |
| Vegetarian Laksa |
The cooking method is fairly simple. This pack of premix will serve 7 servings. This is what i did:
1. Stir fry 1 pack of Laksa premix in a pot you will be using to cook the laksa until it is fragrant. Add some laksa leaves (like 10 or more) if you have. I suggest you buy it. For a few cents, it really enhances the whole awesome laksa flavour.
2. Add in 2 litres of water, mix, bring the soup to a boil. At this point in time, you can remove the chilli oil that floats to the top of the soup if you want. I removed the oil because i didn't want the soup base to be oily or too spicy. You can reserve the oil and add it to individual servings as desired.
3. Add as many sliced tau pok (fried beancurd) as you want. I used 8 pieces of regular sized tau pok for this. You can use all 10 pieces that came in the packet if you want. The more the merrier. My mum likes the tau pok to be really soft. So i ended up simmering the soup for an hour. When the tau pok sinks to the bottom of the pot, you know it is soft enough!
4. At this point in time, add 750ml of coconut milk. Now, the issue of the coconut milk is a little tricky. Do you use thick coconut milk (store bought pack) or squeeze your own fresh one? What happened to me was i squeezed my own coconut milk. But it ended up as pretty diluted because i didn't buy enough coconut to squeeze milk from (ya, what the hell was i thinking?). I added 750ml of not thick coconut milk to the soup and realised something was very wrong! The colour looks bad, it is diluted, the laksa taste was bland (but salty). I was worried. In the end i decided to go buy a pack of 250ml of thick coconut milk and added it to the pot. The above mentioned lacklustre soup magically transformed into REAL LAKSA. My mum also added 3 small cubes of rock sugar into the pot and i think that was a nice trick. The laksa soup came out wonderfully tasty. So what i suggest is to add 750ml of thick coconut milk slowly until the desired soup thickness is achieved.
5. Blanch yellow noodles or thick bee hoon as you prefer. Blanch bean sprouts. Add any ingredients you want. Here i used vegetarian otah and sliced mock prawns.
6. To top it all off, i add some chopped up laksa leaves. That was really the icing on the soup!
I'll definitely buy this premix again when the laksa craving strikes.
Friday, 27 September 2013
Out of the norm
Teh:
Lim and I will be doing something different and exciting tomorrow! But I cannot say what we are doing. It'll be good to get some blessings from our dear readers (spam bots included)!
I tell Lim we'll have a good laugh about it tomorrow. Already we had some laughs this afternoon while poking fun at it. I think we make very good script writers. Our dramas are always exciting and entertaining, in our head!
There was once i made a typo in my text message to Lim. Instead of "Good Luck", i typed "Good Lick" and sent it off. It has since became a private joke between us. Whenever we need some good luck, we send "good licks" instead.
So we need all the good licks we can get now! If you can't give us any good licks, its ok too. Have a good weekend ahead! Do something different for a change. Feel the excitement! Feel alive =)
Lim and I will be doing something different and exciting tomorrow! But I cannot say what we are doing. It'll be good to get some blessings from our dear readers (spam bots included)!
I tell Lim we'll have a good laugh about it tomorrow. Already we had some laughs this afternoon while poking fun at it. I think we make very good script writers. Our dramas are always exciting and entertaining, in our head!
There was once i made a typo in my text message to Lim. Instead of "Good Luck", i typed "Good Lick" and sent it off. It has since became a private joke between us. Whenever we need some good luck, we send "good licks" instead.
So we need all the good licks we can get now! If you can't give us any good licks, its ok too. Have a good weekend ahead! Do something different for a change. Feel the excitement! Feel alive =)
Tuesday, 24 September 2013
Poulet
Teh:
Guess what? Yes you know it! It's another lunch adventure. This time we headed down to Vivo city for Poulet. Prior to heading there at my colleague's suggestion, i checked out on the internet what are the things that i must try. Needless to say, as the name suggest, Chicken. Yes poulet (pronounced as "poo-lay") means chicken in french. Things sound better in french right? Imagine if it called itself "chicken" or "鸡", maybe it'll attract alot less people. How about fish next? Poisson ("Phua-song" with a slient G please). Ok enough of poking fun at the name. Let's poke at the food next.
I order the roasted half chicken with champagne mushroom sauce. It's one of their signature dishes. Be warned, you will only be half a spring chicken with the mushroom sauce. That's all. No vegetables nor carbo to go along. At first bite, i thought the chicken was a little salty with a subtle nagging sweetness that i couldn't quite figure out why. The chicken was moist (the menu said it was brined in a secret recipe for 24 hrs) and fork tender. But it was lukewarm at best. Why do people insist serving lukewarm food? The mushroom sauce has the same nagging sweetness. What's up with this? I only found out after lunch. Let's continue first.
We order french fries and mash potato since we need our carbo. I like the how the fries are served. In a bucket. Nice. The french fries weren't exactly piping hot but they weren't soggy either. And i think they used good quality fries. I bet you didn't know there were different grades of french fries. Try to see if you can taste the difference next time you have fries. Some fries just taste better ;)
The mash potato was really rich and buttery. But i didn't like it because i didn't feel like i was eating potato. I suspect it is made from mash potato powder. Have you tried the real mash potato made from real potatoes and from scratch? Powder mash potato and real mash potato taste like 2 totally different things.
Please note that they only serve cold bottled water. Warm water is at $0.50 a cup but refillable. At the end of the meal, i must have had at least 3 glasses of those water. Why the sudden thirst i asked myself. Oh. MSG attack. Hence the weird sweetness.
Guess what? Yes you know it! It's another lunch adventure. This time we headed down to Vivo city for Poulet. Prior to heading there at my colleague's suggestion, i checked out on the internet what are the things that i must try. Needless to say, as the name suggest, Chicken. Yes poulet (pronounced as "poo-lay") means chicken in french. Things sound better in french right? Imagine if it called itself "chicken" or "鸡", maybe it'll attract alot less people. How about fish next? Poisson ("Phua-song" with a slient G please). Ok enough of poking fun at the name. Let's poke at the food next.
 |
| Poulet's Roast Chicken |
 |
| French fries, mash potato and Duck Leg |
We order french fries and mash potato since we need our carbo. I like the how the fries are served. In a bucket. Nice. The french fries weren't exactly piping hot but they weren't soggy either. And i think they used good quality fries. I bet you didn't know there were different grades of french fries. Try to see if you can taste the difference next time you have fries. Some fries just taste better ;)
The mash potato was really rich and buttery. But i didn't like it because i didn't feel like i was eating potato. I suspect it is made from mash potato powder. Have you tried the real mash potato made from real potatoes and from scratch? Powder mash potato and real mash potato taste like 2 totally different things.
Please note that they only serve cold bottled water. Warm water is at $0.50 a cup but refillable. At the end of the meal, i must have had at least 3 glasses of those water. Why the sudden thirst i asked myself. Oh. MSG attack. Hence the weird sweetness.
Thursday, 19 September 2013
Happy Mid-Autumn Festival
Teh:
Dear Readers and spam bots,
Lim and I would like to wish you all a very very Happy Mid-Autumn Festival! Please feel free to eat all the mooncakes and drink all the nice tea while spending time with your family or loved ones =)
On a side note, we are currently in preparation for something cool and adventurous! Not sure if it'll work out but what the heck? Just do it ;)
Dear Readers and spam bots,
Lim and I would like to wish you all a very very Happy Mid-Autumn Festival! Please feel free to eat all the mooncakes and drink all the nice tea while spending time with your family or loved ones =)
On a side note, we are currently in preparation for something cool and adventurous! Not sure if it'll work out but what the heck? Just do it ;)
Friday, 6 September 2013
McAloo Tikki
Teh:
I don't know what got into me. I went to try the new McAloo Tikki burger. WARNING - DO NOT ATTEMPT. Yes please don't eat it. Eat something else! Do not eat it. I've said enough. I took some pictures. See it for yourself.
I don't know what got into me. I went to try the new McAloo Tikki burger. WARNING - DO NOT ATTEMPT. Yes please don't eat it. Eat something else! Do not eat it. I've said enough. I took some pictures. See it for yourself.
Wednesday, 28 August 2013
Su Korean Cuisine (Far East Plaza)
Teh:
I had the chance to visit Su Korean Cuisine last week and was pleasantly surprised by the good quality of the food!
3 of us opted for one of the set meals for 2 pax. It came with BBQ Beef Short Ribs, BBQ Pork Belly, 1 kimchi soup, 2 rice, 2 drinks (ice lemon tea or lime juice) and the usual array of side dishes for $56++. Of top of these items, we also order the glass noodles, a seafood pancake and a bottle of souju (watched too man korean drama for sure!).
To save trouble, we decided to ask the kitchen to BBQ the meat for us. They came on the hot plates. A basket of fresh green coral lettuce was presented to us to wrap up the meat. Let me try to describe the food to you so that you can imagine you are eating it!
BBQ Beef Short Ribs
I only had beef short ribs on 2 occasions. 1st time was at a hotel buffet, the 2nd time was at Su. I know when you read "ribs", you'll think of "bones". So i want to tell you there were no bones! Boneless short ribs. Yes, take out the picture of the bones in your head. No bones about it! haha. The tenderness of the short ribs was amazing. When you put the short ribs in your mouth, you know instinctively you are eating a good pieces of meat. It's the way the meat feels in your mouth, each time you bite into the meat you are rewarded with the fragrant aroma of the marinate. This flavourful taste can only be achieved with a long marination process. Imagine all the cubes of short ribs sitting in their marinate soaking in the flavour. Thanks to the chef, the ribs was not overcooked. It was very delicious and i'm salivating as i'm typing this. You simply cannot stop at one piece. You'll need at least 5 at a go because you can't believe how good it taste. Do you know what made eating the short ribs better? Eating it with hot rice of course! I have this thing about good quality rice. It must be a Chinese thing. You can eating good quality rice even on it's own! Just like Gardenia bread. lol. Korean BBQ Beef Short ribs with rice = happiness. Try not to eat the whole plate by yourself. Share with your friends! Cos' you have to try the other things!
BBQ Pork Belly
You must be thinking what is so wonderful about BBQ Pork Belly. For starters, they used a different marinate from the beef. It was a milder marinate that didn't taste as intense as the beef. This is fine. I like the contrasting taste. A good choice on the chef's part if it was intentional. The pork belly was not cut thinly. At first i thought it may be abit tough when i saw the pork belly. But i was wrong! I believe they must have used some kind of tenderizer on the pork belly because no way José will the pork belly be this tender at that thickness (in my humble opinion) :x Oops. "Tenderizer" sounds like a bad word but you know what, I quite like the pork belly. I'm not sure if you have tasted over tenderized pork. The texture of the piece of meat is un-pork-like. Just recently my mum bought a packet of veg rice for my sis. Said over tenderized pork was in it. My sis was raving at the soft pork. I took a bite and declared it was full of tenderizer. lol. But i digress. The pork belly at Su was OK! Trust me. It paled in comparison to the beef but it was a good dish on it's own. The pork belly went well with the bean paste chilli sauce. Maybe because the marinate was lighter in flavour. You should eat the pork belly with the green lettuce and chilli sauce.
Glass Noodles
If you can only eat 1 thing at Su, (maybe you are dining alone? or on a diet?), i strongly recommend you order the Glass Noodles. WOW! It has intense wok-hei (wok smell?). You'd think it came from the Chinese Zichar stall instead of a Korean restaurant! For those who do not know what is korean glass noodles, please google. For those who know, yes its like thick tung-hoon. This thick tung-hoon has a robust flavour. I suspect some kind of soup stock (or powder seasoning?) is used to cook the noodles. It can be eaten on it's own or with, yes you guessed it, RICE! Many small pieces of meat and vegetables complete this glass noodle dish. It's so good. Forget the dry tung-hoon you order at the zichar stall. It's never as good as the one at Su. Of course it cost like 4x more than your average zichar tung-hoon but its well worth it. Why waste your calories on bad food?
Kimchi Soup
I must warn you something about this kimchi soup. The more you drink, the spicier it gets! But shiok! It didn't start out to be very spicy. But as you drink by the spoonful or mixed with the rice (like the koreans!), you will realise it does pack a punch. There were tons of cabbage in the soup. The soft cabbage really went out with the sourness and spiciness. Some beancurd (not tofu!) and a couple pieces of rice cake. I even found a piece of meat in the soup. But the meat has been cooked too long and squeezed dry of its flavour. It's probably from the stock.
Side Dishes
Look at the side dishes we had. I think the one that is worth a mention is the kimchi on the left bottom corner. This kimchi, unlike those we are accustomed outside comes in big pieces of fermented cabbage still wrapped/rolled up nicely. Not the small small lackluster pieces. I believe they made the kimchi themselves. And that's why it was still perfectly rolled =) Beware that it can be a little spicy since you are eating 1 big piece of chilli coated cabbage! Of course nobody is stopping you from breaking them into small pieces ;)
If you noticed, i did not take picture of the pancake or make any mention of it. Enough said. lol :x
Please head down to try. I know I'll be visiting the place again soon! Maybe i'll try the ginseng chicken soup this time. Oh, one more thing before i forget, we had the option to change the meat in the set meal. The waitress said some people do not eat beef. They can substitute it for chicken. How thoughtful!
Su Korean Cuisine
14 Scotts Road #01-21
Far East Plaza
Tel: 62350420
Opens daily from 10.30am - 11pm
I had the chance to visit Su Korean Cuisine last week and was pleasantly surprised by the good quality of the food!
3 of us opted for one of the set meals for 2 pax. It came with BBQ Beef Short Ribs, BBQ Pork Belly, 1 kimchi soup, 2 rice, 2 drinks (ice lemon tea or lime juice) and the usual array of side dishes for $56++. Of top of these items, we also order the glass noodles, a seafood pancake and a bottle of souju (watched too man korean drama for sure!).
To save trouble, we decided to ask the kitchen to BBQ the meat for us. They came on the hot plates. A basket of fresh green coral lettuce was presented to us to wrap up the meat. Let me try to describe the food to you so that you can imagine you are eating it!
BBQ Beef Short Ribs
I only had beef short ribs on 2 occasions. 1st time was at a hotel buffet, the 2nd time was at Su. I know when you read "ribs", you'll think of "bones". So i want to tell you there were no bones! Boneless short ribs. Yes, take out the picture of the bones in your head. No bones about it! haha. The tenderness of the short ribs was amazing. When you put the short ribs in your mouth, you know instinctively you are eating a good pieces of meat. It's the way the meat feels in your mouth, each time you bite into the meat you are rewarded with the fragrant aroma of the marinate. This flavourful taste can only be achieved with a long marination process. Imagine all the cubes of short ribs sitting in their marinate soaking in the flavour. Thanks to the chef, the ribs was not overcooked. It was very delicious and i'm salivating as i'm typing this. You simply cannot stop at one piece. You'll need at least 5 at a go because you can't believe how good it taste. Do you know what made eating the short ribs better? Eating it with hot rice of course! I have this thing about good quality rice. It must be a Chinese thing. You can eating good quality rice even on it's own! Just like Gardenia bread. lol. Korean BBQ Beef Short ribs with rice = happiness. Try not to eat the whole plate by yourself. Share with your friends! Cos' you have to try the other things!
You must be thinking what is so wonderful about BBQ Pork Belly. For starters, they used a different marinate from the beef. It was a milder marinate that didn't taste as intense as the beef. This is fine. I like the contrasting taste. A good choice on the chef's part if it was intentional. The pork belly was not cut thinly. At first i thought it may be abit tough when i saw the pork belly. But i was wrong! I believe they must have used some kind of tenderizer on the pork belly because no way José will the pork belly be this tender at that thickness (in my humble opinion) :x Oops. "Tenderizer" sounds like a bad word but you know what, I quite like the pork belly. I'm not sure if you have tasted over tenderized pork. The texture of the piece of meat is un-pork-like. Just recently my mum bought a packet of veg rice for my sis. Said over tenderized pork was in it. My sis was raving at the soft pork. I took a bite and declared it was full of tenderizer. lol. But i digress. The pork belly at Su was OK! Trust me. It paled in comparison to the beef but it was a good dish on it's own. The pork belly went well with the bean paste chilli sauce. Maybe because the marinate was lighter in flavour. You should eat the pork belly with the green lettuce and chilli sauce.
Glass Noodles
If you can only eat 1 thing at Su, (maybe you are dining alone? or on a diet?), i strongly recommend you order the Glass Noodles. WOW! It has intense wok-hei (wok smell?). You'd think it came from the Chinese Zichar stall instead of a Korean restaurant! For those who do not know what is korean glass noodles, please google. For those who know, yes its like thick tung-hoon. This thick tung-hoon has a robust flavour. I suspect some kind of soup stock (or powder seasoning?) is used to cook the noodles. It can be eaten on it's own or with, yes you guessed it, RICE! Many small pieces of meat and vegetables complete this glass noodle dish. It's so good. Forget the dry tung-hoon you order at the zichar stall. It's never as good as the one at Su. Of course it cost like 4x more than your average zichar tung-hoon but its well worth it. Why waste your calories on bad food?
Kimchi Soup
I must warn you something about this kimchi soup. The more you drink, the spicier it gets! But shiok! It didn't start out to be very spicy. But as you drink by the spoonful or mixed with the rice (like the koreans!), you will realise it does pack a punch. There were tons of cabbage in the soup. The soft cabbage really went out with the sourness and spiciness. Some beancurd (not tofu!) and a couple pieces of rice cake. I even found a piece of meat in the soup. But the meat has been cooked too long and squeezed dry of its flavour. It's probably from the stock.
Side Dishes
Look at the side dishes we had. I think the one that is worth a mention is the kimchi on the left bottom corner. This kimchi, unlike those we are accustomed outside comes in big pieces of fermented cabbage still wrapped/rolled up nicely. Not the small small lackluster pieces. I believe they made the kimchi themselves. And that's why it was still perfectly rolled =) Beware that it can be a little spicy since you are eating 1 big piece of chilli coated cabbage! Of course nobody is stopping you from breaking them into small pieces ;)
If you noticed, i did not take picture of the pancake or make any mention of it. Enough said. lol :x
Please head down to try. I know I'll be visiting the place again soon! Maybe i'll try the ginseng chicken soup this time. Oh, one more thing before i forget, we had the option to change the meat in the set meal. The waitress said some people do not eat beef. They can substitute it for chicken. How thoughtful!
Su Korean Cuisine
14 Scotts Road #01-21
Far East Plaza
Tel: 62350420
Opens daily from 10.30am - 11pm
Thursday, 25 July 2013
10000 views!
Teh:
We hit 10000 views! From the start of this blog till now (at least a good 1.5 years), we managed to hit 10000 views. Amazing! We would like to thank you for your relentless clicking, your curiosity, your resilience and of course not forgetting the ever hardworking spam bots!
Not sure if you remember, but getting 10k hits was one of my resolution for this year. Now that it has been achieved, i need to set a new resolution. I was at a course recently and the trainer said we should set goals first, then think about how we can achieve them. Instead of setting realistic goals that we think we can achieve. So just a random figure off my head, how about 100 000 hits by the end of 2014? If those popular bloggers can get a few thousand hits a day, i think 100 000 hits by the end of 2014 should not be a problem for Lim and I? There i go again, setting a goal i think i can achieve =p Or 100 000 hits by end of 2013? Now how in the world are we going to achieve that? That'll be something to think about for a few days!
On a side note, i managed to catch the musical "The Phantom of the Opera" on Friday. Without giving too much away, i want to tell you i loved the sets. The singing was pitch perfect and frankly, quite amazing. You should try to go catch it if you can!
On an even further side note, i still have a soft spot for "Wicked", especially the songs "For Good" and "Defying Gravity".
100 000 hits, here we come!
Monday, 8 July 2013
Trip to Kuala Lumpur
Teh:
Recently i gathered my friends for a weekend getaway trip to KL. Here's what we did. We hopped onto a no frills coach and zoomed our way up to KL. We stayed in Jalan Bintang area (a shopping stretch). It was basically an urban shopping, eating an drinking trip. The coach, hotel and travel insurance only cost us $140. What?! Yes, only $140 for 3D2N no frills getaway. What are you waiting for?
I booked our coach ride at www.easibook.com. It lets you see the bus schedules, pick up and drop off point. It was hassle free. You have an option to buy your travel insurance at the same time if you want. We took "Starmart" coach. The coach was comfortable. No cramped at all. But there is no entertainment on the coach. We saw Sri Maju buses had individual TV at their seats but i'm not sure if they are switched on.
First you book your tickets via the website. Print out the confirmation slip. On the day of departure, arrive 30 minutes before departure time to get your bus and seat numbers from the coach company located inside Golden Mile Tower (Do not go to Golden Mile Complex, the one with 5 starts travel). We booked the 8am coach. We arrived at 7.30am, got our numbers and waited out at the main entrance for the bus. We were lucky to be able to board an earlier bus to KL because it still had available seats. We went by the 2nd link (Tuas). The coach only made 1 rest stop during the journey (not at Yong Peng! So eat your breakfast first if possible). The entire ride from Golden Mile Tower to KL (including customs time) was around 5.5 hours. We alighted outside Berjaya Times Square along the road where the Starmart Kiosk is. That is the same place to board the bus back to Singapore.
We stayed at Sky Hotel. It is very near Berjaya Times Square but abit tricky to get to. Nevertheless, with the help of the locals and my faint memory from 2 years ago, we still made it to the hotel in good time. It is a no frills hotel. The walls are abit thin though. We could hear people talking along the corridor and doors closing at night. For S$70 a night in "KL Orchard road", i think it's a good bargain since free wifi is included in the room! Here's how the rooms look like:
Our hotel was very near Jalan Alor. The zichar food stretch! Tons of stalls there. I introduced my friends to this zichar stall. I patronised this place the last 2 times i went to KL. The food is reasonable priced and the lady boss is friendly. It is somewhere in the middle of the whole stretch. Four of 4 had salted egg squid (nice!), kang kong, chilli clams, hotplate tofu with salted fish (nice!), spring onion and ginger pork. RM70 only!
We also tried the lok lok on the 2nd night we were there. It is basically food on skewers that you choose. They can be boiled, deep fried or BBQ. You are supposed to eat them with chilli sauce, satay sauce or sweet sauce. Quite a new experience. Diff colour sticks are priced differently. We had about 27 sticks in all. It cost RM 70. Same price as our zichar dinner!
We had breakfast at Berjaya Times Square on the 2nd morning we were there. This cafe call "Rasa Utura" served really good nasi lemak with a coffee/tea for RM 7.90. Shiok! There is free wifi too!
It was quite a good weekend getaway doing what Singaporeans love - Eat and Shop. But you know what? My heart is still in Phuket~~~~
P/S: A word of caution. Avoid dodgy looking people who seems to be headed your way intentional. Always becareful of your belongings and try not to walk too close to anyone who isn't a tourist!
Recently i gathered my friends for a weekend getaway trip to KL. Here's what we did. We hopped onto a no frills coach and zoomed our way up to KL. We stayed in Jalan Bintang area (a shopping stretch). It was basically an urban shopping, eating an drinking trip. The coach, hotel and travel insurance only cost us $140. What?! Yes, only $140 for 3D2N no frills getaway. What are you waiting for?
I booked our coach ride at www.easibook.com. It lets you see the bus schedules, pick up and drop off point. It was hassle free. You have an option to buy your travel insurance at the same time if you want. We took "Starmart" coach. The coach was comfortable. No cramped at all. But there is no entertainment on the coach. We saw Sri Maju buses had individual TV at their seats but i'm not sure if they are switched on.
First you book your tickets via the website. Print out the confirmation slip. On the day of departure, arrive 30 minutes before departure time to get your bus and seat numbers from the coach company located inside Golden Mile Tower (Do not go to Golden Mile Complex, the one with 5 starts travel). We booked the 8am coach. We arrived at 7.30am, got our numbers and waited out at the main entrance for the bus. We were lucky to be able to board an earlier bus to KL because it still had available seats. We went by the 2nd link (Tuas). The coach only made 1 rest stop during the journey (not at Yong Peng! So eat your breakfast first if possible). The entire ride from Golden Mile Tower to KL (including customs time) was around 5.5 hours. We alighted outside Berjaya Times Square along the road where the Starmart Kiosk is. That is the same place to board the bus back to Singapore.
We stayed at Sky Hotel. It is very near Berjaya Times Square but abit tricky to get to. Nevertheless, with the help of the locals and my faint memory from 2 years ago, we still made it to the hotel in good time. It is a no frills hotel. The walls are abit thin though. We could hear people talking along the corridor and doors closing at night. For S$70 a night in "KL Orchard road", i think it's a good bargain since free wifi is included in the room! Here's how the rooms look like:
Our hotel was very near Jalan Alor. The zichar food stretch! Tons of stalls there. I introduced my friends to this zichar stall. I patronised this place the last 2 times i went to KL. The food is reasonable priced and the lady boss is friendly. It is somewhere in the middle of the whole stretch. Four of 4 had salted egg squid (nice!), kang kong, chilli clams, hotplate tofu with salted fish (nice!), spring onion and ginger pork. RM70 only!
 |
| Jalan Alor Zichar Stall |
We also tried the lok lok on the 2nd night we were there. It is basically food on skewers that you choose. They can be boiled, deep fried or BBQ. You are supposed to eat them with chilli sauce, satay sauce or sweet sauce. Quite a new experience. Diff colour sticks are priced differently. We had about 27 sticks in all. It cost RM 70. Same price as our zichar dinner!
 |
| Jalan Alor Lok Lok |
We had breakfast at Berjaya Times Square on the 2nd morning we were there. This cafe call "Rasa Utura" served really good nasi lemak with a coffee/tea for RM 7.90. Shiok! There is free wifi too!
It was quite a good weekend getaway doing what Singaporeans love - Eat and Shop. But you know what? My heart is still in Phuket~~~~
P/S: A word of caution. Avoid dodgy looking people who seems to be headed your way intentional. Always becareful of your belongings and try not to walk too close to anyone who isn't a tourist!
Tuesday, 2 July 2013
New Udon Thai Food - Mookata!
Teh:
Yesterday after alighting from the coach from KL (another story soon!) i was at New Udon Thai Food (5001 Beach Road, Golden Mile Complex. Opens daily.) to try their Mookata. Sorry i didn't take any pictures. I was too hungry to think about anything other than cooking them eat and eating them! If you are curious about how the place looks like, try googling. There are plenty of pictures out there.
Here's my two cents worth:
We arrived on a monday evening at 7pm. The place was about 3/4 full. There were still plenty of seats available. A set of $39 comes with the following: slices of hotdog, squid, pork liver, marinated chicken and pork, 5 prawns, crabsticks, fishballs, white cabbage, kang kong, chinese celery, xiao bai cai, tang hoon, 2 eggs. There is no other ala carte dishes you can choose from. So you either eat the set or you get out. You can pay to top up food if there aren't enough to eat. There were 3 of us eating, i felt the portion was just nice. We shared a bowl of rice. Yes, 3 ladies trying to cut down on our carbos but loading on the meat. lol.
While i think the meat marinate pales in comparison to Tom Yum Kungfu's, i quite like the wide variety and the tasty soup they have. They made the effort to de-shell and cut open the prawns' body (Head and tail still intact! Black intestine stuff removed. Alot of effort required). But no tom yum instant noodles here. Bummer. The clear soup at the end of the meal was quite tasty nevertheless. Maybe it is just my love for instant noodles.... Oh one more thing, they use a fire stove instead of charcoals =(
Be prepare to smell like bbq food after having your meal there. I do not suggest walking around or hanging out elsewhere after eating.
Verdict: Tom Yum Kungfu (http://comingsoonlah.blogspot.sg/2012/03/food-review-tom-yum-kungfu-boat-quay.html) is still my first choice but i don't mind coming back here again if i'm in the area when the mookata mood strikes.
Yesterday after alighting from the coach from KL (another story soon!) i was at New Udon Thai Food (5001 Beach Road, Golden Mile Complex. Opens daily.) to try their Mookata. Sorry i didn't take any pictures. I was too hungry to think about anything other than cooking them eat and eating them! If you are curious about how the place looks like, try googling. There are plenty of pictures out there.
Here's my two cents worth:
We arrived on a monday evening at 7pm. The place was about 3/4 full. There were still plenty of seats available. A set of $39 comes with the following: slices of hotdog, squid, pork liver, marinated chicken and pork, 5 prawns, crabsticks, fishballs, white cabbage, kang kong, chinese celery, xiao bai cai, tang hoon, 2 eggs. There is no other ala carte dishes you can choose from. So you either eat the set or you get out. You can pay to top up food if there aren't enough to eat. There were 3 of us eating, i felt the portion was just nice. We shared a bowl of rice. Yes, 3 ladies trying to cut down on our carbos but loading on the meat. lol.
While i think the meat marinate pales in comparison to Tom Yum Kungfu's, i quite like the wide variety and the tasty soup they have. They made the effort to de-shell and cut open the prawns' body (Head and tail still intact! Black intestine stuff removed. Alot of effort required). But no tom yum instant noodles here. Bummer. The clear soup at the end of the meal was quite tasty nevertheless. Maybe it is just my love for instant noodles.... Oh one more thing, they use a fire stove instead of charcoals =(
Be prepare to smell like bbq food after having your meal there. I do not suggest walking around or hanging out elsewhere after eating.
Verdict: Tom Yum Kungfu (http://comingsoonlah.blogspot.sg/2012/03/food-review-tom-yum-kungfu-boat-quay.html) is still my first choice but i don't mind coming back here again if i'm in the area when the mookata mood strikes.
Thursday, 20 June 2013
Hazy Haze
Teh:
Hi guys and girls, just thought i drop a note to remind everyone to drink more water and stay indoors! Yes the haze is back! Everyone is monitoring the PSI like the stock market exchange rate. I know i have no excuse for the lack of activity on this blog :x I have been busy wrapping bazhang (dumplings) and sun tanning at the beach. I have pictures to prove! But i doubt you are interested in them. No recipes, no reviews what-so-ever.
I'll try to post something good next week! Stay tuned!
Hi guys and girls, just thought i drop a note to remind everyone to drink more water and stay indoors! Yes the haze is back! Everyone is monitoring the PSI like the stock market exchange rate. I know i have no excuse for the lack of activity on this blog :x I have been busy wrapping bazhang (dumplings) and sun tanning at the beach. I have pictures to prove! But i doubt you are interested in them. No recipes, no reviews what-so-ever.
I'll try to post something good next week! Stay tuned!
Tuesday, 4 June 2013
Crispy Roast Pork!!
Teh:
As part of my ongoing experiments to achieve unbelievably crispy roast pork, i bring you yet another recipe/method of doing it! YOU MUST TRY THIS! This is by far the BEST method i discovered. Forget drying the pork belly in the fridge overnight. You only need to prep this 1.5 hours before baking it. Yes! Simple as that. Try it to believe the magic! Without further ado...
Ingredient:
0.5kg Pork Belly
Salt
Seasonings (i used all purpose seasonings, salt and some 5 spice powder)
1 tsp Baking soda
Method:
1. Score the skin (about 1cm apart) on the pork belly. The easiest way to do this is when the pork belly is slightly frozen so that the piece of meat is hard and its easier to cut. If not, just have a very sharp knife on hand. But becareful!
2. Rub baking soda and salt all over the skin and in between the cuts.
3. Let the pork sit for 1.5 hours. I just left mine out in the open to thaw.
4. Preheat the oven to 220 degrees celsius.
5. Rinse off the salt and baking soda on the pork skin. Wash thoroughly. If not you will end up tasting the baking soda!
6. Dry the meat and apply seasoning on the meat. Give it a good rub with the seasoning you are using. Do not be afraid to use slightly more. The seasoned surface area of each piece of meat you end up with after cutting will not be much. Unless you plan to eat big chunks at a go :x
7. Bake the pork for 30 mins at 220 degrees celsius. Turn down the temp to 180 degrees celsius to bake for another 1 hour. This cooking time is suitable for pork belly up to 1 kg. If you are using a much bigger piece, you should allow for more baking time.
Viola! I hope you'll try it soon! It's fantastic!
.JPG) |
| Crispy Roast Pork |
As part of my ongoing experiments to achieve unbelievably crispy roast pork, i bring you yet another recipe/method of doing it! YOU MUST TRY THIS! This is by far the BEST method i discovered. Forget drying the pork belly in the fridge overnight. You only need to prep this 1.5 hours before baking it. Yes! Simple as that. Try it to believe the magic! Without further ado...
Ingredient:
0.5kg Pork Belly
Salt
Seasonings (i used all purpose seasonings, salt and some 5 spice powder)
1 tsp Baking soda
Method:
1. Score the skin (about 1cm apart) on the pork belly. The easiest way to do this is when the pork belly is slightly frozen so that the piece of meat is hard and its easier to cut. If not, just have a very sharp knife on hand. But becareful!
2. Rub baking soda and salt all over the skin and in between the cuts.
3. Let the pork sit for 1.5 hours. I just left mine out in the open to thaw.
 |
| Raw pork belly (scored) |
4. Preheat the oven to 220 degrees celsius.
5. Rinse off the salt and baking soda on the pork skin. Wash thoroughly. If not you will end up tasting the baking soda!
6. Dry the meat and apply seasoning on the meat. Give it a good rub with the seasoning you are using. Do not be afraid to use slightly more. The seasoned surface area of each piece of meat you end up with after cutting will not be much. Unless you plan to eat big chunks at a go :x
7. Bake the pork for 30 mins at 220 degrees celsius. Turn down the temp to 180 degrees celsius to bake for another 1 hour. This cooking time is suitable for pork belly up to 1 kg. If you are using a much bigger piece, you should allow for more baking time.
Viola! I hope you'll try it soon! It's fantastic!
Friday, 17 May 2013
McDonald's Red Peri Scorcher
Teh:
Lim and i went to Mac to try out their new Red Peri Scorcher. This new burger (before it was revealed) got my attention when i saw the advertisement that McSpicy won (according to a poll) the other Black Pepper McSpicy in the Spicy faceoff. There was a pretty lady in red with a chinese cooking ladle (those big scoop thingy chefs use at the zichar stalls) as the mysterious (for the spice) "contender". On the next night, i saw the advertisement revealing her spicy - Peri peri sauce! We decided to go for it! (Sorry Lim, not Sze Chuan Pepper as you hoped and deduced from the red wearing chinese lady with the chinese ladle.)
At first i was afraid the peri sauce may be too spicy for it. It is a spicy faceoff after all. The normal McSpicy can be a little too spicy for me at times. But the Red Peri Scorcher was not as fiery as it looked and sounded. Naturally, the peri sauce is a little sourish and appetizing. It was more like a spicy version of an orangey looking thousand island sauce. My attention was on the breaded deep fried chicken thigh in the burger. My first thought was, did they change the McSpicy patty? Or is it the same chicken thigh but without the McSpicy seasoning? Either way, i quite liked the chicken thigh. I thought it was a refreshing change from the usual (dubious) chicken patty (e.g. McChicken). Dubious because you don't know what goes inside those patties.
Conclusion: If you are comparing spiciness, the McSpicy is still the winner. But i won't mind eating the Red Peri Scorcher because the spiciness was just nice for me. Lim and I finished the meal by sharing a set of McWings. Yummy!
P/S: Nothing beats KFC's Zinger!
Lim and i went to Mac to try out their new Red Peri Scorcher. This new burger (before it was revealed) got my attention when i saw the advertisement that McSpicy won (according to a poll) the other Black Pepper McSpicy in the Spicy faceoff. There was a pretty lady in red with a chinese cooking ladle (those big scoop thingy chefs use at the zichar stalls) as the mysterious (for the spice) "contender". On the next night, i saw the advertisement revealing her spicy - Peri peri sauce! We decided to go for it! (Sorry Lim, not Sze Chuan Pepper as you hoped and deduced from the red wearing chinese lady with the chinese ladle.)
At first i was afraid the peri sauce may be too spicy for it. It is a spicy faceoff after all. The normal McSpicy can be a little too spicy for me at times. But the Red Peri Scorcher was not as fiery as it looked and sounded. Naturally, the peri sauce is a little sourish and appetizing. It was more like a spicy version of an orangey looking thousand island sauce. My attention was on the breaded deep fried chicken thigh in the burger. My first thought was, did they change the McSpicy patty? Or is it the same chicken thigh but without the McSpicy seasoning? Either way, i quite liked the chicken thigh. I thought it was a refreshing change from the usual (dubious) chicken patty (e.g. McChicken). Dubious because you don't know what goes inside those patties.
Conclusion: If you are comparing spiciness, the McSpicy is still the winner. But i won't mind eating the Red Peri Scorcher because the spiciness was just nice for me. Lim and I finished the meal by sharing a set of McWings. Yummy!
P/S: Nothing beats KFC's Zinger!
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