Tuesday, March 30, 2010

Ice-Cream Sandwich

Whenever I'm out shopping in Orchard Road, Singapore, I can't stop myself from indulging in an ice-cream sandwich from the ice-cream carts along Orchard Road. Over the years, the number of carts have dwindled that now there are probably two or three carts along the whole length of Orchard Rd compared to six or more in the past.

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Uncle serving my ice-cream sandwich.

Random fact about me: I once had 3 ice-cream sandwich in a day while shopping on Orchard Road.

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Ice-cream sandwich served on soft sweet bread with tiny scoops of ice cream. I usually go for traditional flavours like corn and taro.


Location: Walk along Orchard Road until you find an ice-cream cart

Monday, March 29, 2010

Yhingthai Palace, Singapore

Singapore - the Lion City. A short trip to Singapore to visit family and friends and of course to eat!

I remember eating at Yhingthai Palace when I was younger with my grandparents, uncles and aunties and my numerous cousins. This was way back when they were still housed at Kallang Stadium but have now moved to Purvis Street (right behind the famous Raffles Hotel).

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The decor

This trip I find myself, Aunty Swan and cousin N seated at Yhingthai Palace, stomachs at the ready for the food assault.

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We started off with the Tom Yum Goong. It looked clear and refreshing but looks can certainly be deceiving. This soup packed a punch in terms of flavour; sour and spicy!

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Papaya Salad w/ Chicken Pieces - The papaya salad was nothing to shout about but the deep fried chicken pieces were tasty!

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Olive Fried Rice - I've never had this dish in any other Thai eatery in Sydney. Can someone tell me if this is indeed a Thai dish? Thai dish or not, this dish was just delicious! It tasted nothing like olives but was just very tasty. The dish was accompanied with a side of marinated chicken topped with lightly fried garlic and shallots.

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A specialty of Yhingthai Palace, the Stuffed Chicken Wings were carefully dissected and filled with chicken meat, mushroom and asparagus then sewn back together very carefully that you couldn't even tell that they were stuffed. More like very meaty chicken wings! They tasted gorgeous too.

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Whenever I eat at Yhingthai Palace I always ask for the Pandan Chicken. Marinated chicken wrapped in pandan leaves and then deep fried until succulent.

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Deep Fried Garoupa w/ Special Chilli Sauce - This was delicious. The meat of the fish was succulent, rich and milky. Another specialty of Yhingthai Palace.

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Stir-Fry Kai Lan (Chinese Brocolli)

Our stomachs were on the brink of exploding by the time we finished all of the above (don't forget it was just the three of us) but we still soldiered on to dessert.

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Red Ruby - Finely shaved ice topped with coconut milk and red rubies (water chestnuts coated with tapioca flour) with slices of jackfruit. Sweet, light and refreshing; just the right dessert after a heavy meal.


Yhingthai Palace
36 Purvis Street
#01-04 Talib Centre
Singapore

+65 6337 1161

Thursday, March 25, 2010

Ah Lang's Teow Chew Bak Kut Teh

This is my dad's favourite Bak Kut Teh eatery. He's here two to three times a week and has even become firm friends with the owner Ah Lang. Bak Kut Teh for the uninitiated translates to meat bone tea in Hokkien and Teow Chew. Click here for more info on BKT.

I am my father's daughter and I love BKT. I have to admit that this is one of the best BKT I've had.

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Yam Rice - If I had a choice between the yam rice and normal white rice I will go for yam rice every time. The yam rice here is rich and full of flavour, just the way I like it.

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Bak Kut Teh with You Char Kway (dough fritters). The broth is made by boiling pork with herbs and spices. Once you put a spoonful to you lips and your tastebuds have tasted the broth you can't stop. Every time we are here we get the claypot refilled a number of times.

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Pig Trotters in Dark Soy Sauce - This is another delicious dish. The meat and pig trotters are cooked until it melts in your mouth *swoon worthy*.

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Stir Fry Bean Sprouts cooked in pork lard garnished with fried pork fats :) Anything cooked with pork lard and topped with fried pork fats is always welcome on my table and my tummy.


Ah Lang's Bak Kut Teh
Jalan Mutiara Melaka 2
Batu Berendam
Melaka Malaysia

Sunday, March 21, 2010

Cu Cha Restaurant @ Jalan Alor

Jalan Alor's notorious past as a red light district has taken a turn for the better, especially for foodies. Once the sun goes down in the city that never sleeps, tables and chairs come out and line both sides of the sidewalk along the 300+metres that is Jalan Alor. One must visit Jalan Alor to complete a visit to KL.

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Grilled Chicken Wings - The skin was charred nicely to achieve a crispy paper-thin crunch whilst the chicken meat underneath was moist and juicy. Soo delicious that I could have just eaten this all night.

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Oyster Omelette - So delicious. Just look at the size of those oysters! The KL cooking style of this dish is crispier then the ones one can find in Melaka but equally delicious.

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Hot and Spicy Sea Shells (as advertised in the menu) or more commonly known in the Malaysia / Singapore region as Lala. We had a laugh reading the menu picturing sea shells cooked hot and spicy style! The clams / hot and spicy sauce was nothing spectacular.

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Butter Prawns - This was just sinfully delicious. Crispy skinned prawns that could have been eaten whole, rich from the butter with a hint of curry leaves for added flavour. Just looking at this pic is making my mouth water.

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Banana Leaf Grilled Fish (Stingray) - The menu had a variety of fish and cooking styles that we could choose from such as Steam w/ Ginger and Thai styles . We had ordered the Stingray which is a common fish used in grilled dishes such as Ikan Bakar in Malaysia/Singapore. I had high expectations for this dish but it came out tasting nothing like banana leaf grilled fish aka ikan bakar. Firstly the fish was not grilled with banana leaf (they add flavour) and the sambal on top was nothing spectacular. I have definitely tasted better. Watch out for my post on Ikan Bakar Newton, Singapore.

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Crispy Beancurd - One bite release the juices of this smooth and beautifully marinated beancurd. I also love the contrast between the crispiness of the skin (which has a sprinkling of salt) against the soft tenderness of tofu. Yum!

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Carbo for the night came in the form of Hokkien Noodles. The noodles were cooked just how I like it, springy with a bit of bite to it, and coated in dark delicious sauces and seasoning.


Cu Cha Restaurant
Third shop from the corner of Jalan Alor and Jalan Ceylon
Bukit Bintang
50250 Kuala Lumpur
Malaysia

Monday, March 15, 2010

Chop Sam Guan Teow Chew Porridge

Chop Sam Guan or better known as Teow Chew Porridge (TCP) at Bunga Raya or Kg Jawa this establishment has been frequented by my family since I was a little girl. Porridge is more commonly known in the West as congee and as such I will refer to porridge as congee in this post. Unlike the Cantonese version of congee , the Teow Chew version starts with a bowl of plain white congee accompanied by its sidekick the kiam chye (preserved salted chinese mustard cabbage). However it doesn't just stop there as any other dishes that catch your fancy can be included to be eaten with your congee. My late grandma always adds lightly pan fried fish, salted eggs, soya chicken, pan fried vegs and steam egg to the kiam chye and plain congee.

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At TCP they have a choice of two types of congee; the plain white congee or the Sweet Potato version as seen in the pic above. Sweet potatoes are boiled and added to the plain white congee for added flavour.

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To accompany our porridge we had ordered the Kiam Chye (preserved salted Chinese mustard cabbage) which has been cooked until tender.

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Lightly Fried KangKung (water spinach or also known as morning glory at Thai eateries) with Minced Pork.

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One of the reasons why I love eating in Malaysia is the diversity of food as well as the openness of the Malaysian people to the foods of other culture. The above dish Assam Fish whilst not typical in Teow Chew cooking (but greatly loved by Malaysian and Singaporean alike) have been added to the menu here at TCP. I just love how the people of Malaysia and Singapore adopt the foods of different races (Malay, Chinese, Indian and Eurasians being the four major race in Malaysia) and combined it into the hodgepodge that is Malaysian / Singaporean food.

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Steamed Minced Pork and Salted Egg - Picture biting into tender minced pork with hints of silky salted egg. Just delicious! One of my favourite dishes here at TCP.

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Another one of my favourites, Oyster Sauce Chicken. It's hard for me to describe the taste but once I start eating this I'll only stop once the plate is empty haha. I've tried creating this dish at home but no matter how many times I try it just doesn't taste the same.


Chop Sam Guan
Take the first left on Jalan Bunga Raya and the shop is at the corner of Jalan Jawa and Lorong Jambatan

Link to Google Map
http://maps.google.com.au/maps?utm_campaign=en_AU&utm_medium=ha&utm_source=en_AU-ha-apac-au-bk-gm&utm_term=google%20map

Only available during lunch hours