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 ;)
Wednesday, 30 October 2013
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
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