My family went to this restaurant to celebrate my Dad’s birthday. The food is not that fantastic and being located in the neighbourhood, the price is not cheap. Their salted fish fried rice is good, got the “wok-hei”. On top of this, I must must must recommend their Or-ni or yam paste dessert which is one of the best I’ve tasted. The portion is small though, but really worth trying. I’m thinking of just going down to eat their or-ni!
Stall name: Chin Lee Restaurant 深利美食馆
Address: Blk 115, #01-285, Bedok North Road, Singapore 460115
Opening Hours: Mon – Fri (lunch) 1130 am to 230 pm, (dinner) 6 pm to 1030 pm
Sat, Sun and PH (lunch) 1130 am to 230 pm, (dinner) 530 pm to 1030 pm
My favourite place to eat frog legs porridge and oyster omelette! No need to go Geylang and sweat over parallel car-parking!
My colleague had a craving for these today, and hence, we were there AGAIN! HAHA! The only bad thing is that the tables are small – can only fit 6 people at most! Our table is always filled to the sides. And the place is super crowded and a little dirty.
Frog leg porridge: 1 for $8, 2 for $16 and 3 for $22.
The 宫煲 (gong bao) flavour one is the best! Spicy and fragrant! The frog is not the mini small ones, but quite large ones, which are meaty and their meat is so irresistably chewy! The gravy that comes with it matches the plain white porridge perfectly. The plain porridge comes in small, medium and large sizes. They also have it in ginger-onion (姜葱) flavour, which is more suitable for those that cannot take spicy stuff. Seriously, why is it that so many people not be able to take spicy stuff?!?! They are missing out so much food! Next time I will post on spicy steamboat (麻辣火锅).
There is also this stall that sells carrot cake, oyster omelette and Hokkien mee. All of these mentioned are FANTASTIC! The Hokkien mee is not too dry, nor too soggy. And the mee has that prawn flavour all infused! The oyster omelette ($5 or $8) is crispy and do not miss out their chilli sauce!!! I usually don’t dip chilli while eating oyster omelette. But this one is super good that I can’t resist! The carrot cake has a lot of egg with it, and almost every bite of it is with egg. YUMMY!
Stall name: TP802 Coffee Shop
(Do remember to let the frog porridge lady know your table number!)
Location: Block 802 Tampines Avenue 4 (Opposite Tampines Neighbourhood Police Centre)
Opening Hours: 4 pm to about 1130 pm
My favourite Aglio Olio can be found at the TCC! I have tried a few algio olio around, and nothing seems to be better than TCC’s one yet. They have a 1 for 1 promotion for TCC members till the end of July 09 for any main course or pasta. Together with my parents, we ordered:
My dad was the happy one, enjoying Mentaiko Spaghetti with Salmon Tataki ($19) the most! He also loved the Baked Chicken Mushroom Linguine. The cheese together with mushrooms gave a super texture. The cheese was so cheesy! The salmon was super good even tough it was cold. The sauce was filled with fish roe!
My mum liked my recommendation of the Banana Salmon Exotica ($20) and Seafood Aglio Olio ($18.80). You can choose the salmon to be medium-well or well-done. We chose medium-well. The salmon tasted really nice like that. I personally don’t like salmon to be well-done, cos’ the meat will get too chewy and dry.
We topped up with one Saffron Sea Perch Bouillabaisse ($8.90) and because I am a TCC member, we got a free coffee! The bill came out to be $56.35. I was glad that my parents enjoyed the food very much!
The last 3 dishes – Spaghetti de Clam, Chicken & Turkey Bacon Lasagne and Pan-seared Chicken Breast with Porcini Sauce were eaten on another occassion. The chicken breast was good. Personally I don’t really think that the clam spaghetti was fantastic. It lacked of the seafood taste in it. The Aglio Olio is still better.
Prawn Cheese-a-Toast – $9.50
Stall name: The Coffee Connoisseur (TCC)
Location and Opening Hours: Link Here
My whole family loves chicken rice and any Singaporean will know about this famous Boon Tong Kee Chicken Rice. Hacken Lee will surely patronise this stall whenever he is in town, and pack back a few packets home.
One whole chicken cost $30. The medium spinach cost $12. Each bowl of chicken rice is $0.40. Optional pickles are $1.50.
Stall name: Boon Tong Kee Chicken Rice
401 Balestier Road Singapore 329803 Telephone 62543937
470 MacPherson Road Singapore 368188 Telephone 67462774
34 Whampoa West #01-93 Singapore 330034 Telephone 62999880
425 River Valley Road Singapore 248324 Telephone 67363213
18 Cheong Chin Nam Road Singapore 599742 Telephone 64632289
199 East Coast Road, Singapore 428902 Telephone 64781462
3 Temasek Boulevard #B1-025/045 Singapore 038983 Telephone 68844185
Monday- friday: 11am – 4.45pm, 5.30pm – 4.30am
Saturday – Monday : 11am – 4.45pm, 5.30pm – 2.30am
This dish is nutritious – with vegetables and meat! I love to pour the gravy over my rice to eat with it!
1. sweet peas
3. chicken breast
4. minced pork (marinate with pepper and soy sauce)
5. Japanese egg toufu
6. big onion
Other optional ingredients you can add: shiitake mushrooms, little squids, capsicum (灯笼椒)
1. Heat up wok with oil.
2. Coat japanese egg toufu with corn flour before deep-frying them. Ensure that oil is fully heated before deep-frying. Otherwise you toufu will not turn out golden brown.
3. Remove toufu from wok. And remove oil, leaving enough for stir-frying.
4. Stir-fry sweet peas. Then add in carrots, then big onions. Stir-fry till 3/4 cooked. Remove from wok.
5. Add a little more oil and heat.
6. Add fragrance to the oil by adding in 2 thin slices of ginger. Then stir-fry sliced chicken meat, then prawn. Also, stir-fry till 3/4 cooked. Remove from wok.
7. Add a little oil and heat. Add in minced meat and stir-fry till 3/4 cooked.
8. Add in the ingredients earlier – chicken meat, prawn and the vegetables in order. Stir-fry.
9. To about half a bowl of water, add in some oyster sauce and vegetarian G seasoning powder (or chicken powder). Mix in the bowl, then pour over ingredients in the wok. (You can make more sauce by using more water.)
10. Simmer (no lid) for around 2 minutes, turning over in the midst.
Saw this recipe on my cousin sister’s blog. So went ahead to try this out together with my mum. Instead of chicken thighs, we used chicken’s mid-joints. This is 1 and a half of the recipe.
We removed from the fire earlier so that the meat could remain tender. Perhaps if you do it with chicken thighs, you could get the same result as my cousin sister. I found that the chicken wings were a little tad salty. Maybe can reduce the amount of soy sauce next time.
We just had a mini family BBQ with some of our friends. And my cousin sister had this recipe on marinating chicken wings, so we gave it a try.
We marinated it a day before our BBQ, and we pan-fried a few to try the taste. I quite like it, because I like the taste of ginger. But my family members didn’t think it was good. On the day of BBQ, the taste turned out to be more fragrant, probably with the carbon. HAHA. It was well-received and we finished all the chicken wings! It tasted similar to chicken satay. But had a hard time BBQ-ing them, cos’ the ginger kept getting on fire!
One BBQ tip: Don’t buy charcoal from NTUC. Buy from provisional shops, cos’ the NTUC charcoal is more difficult to start your BBQ fire.