"Gourmandism is an act of judgement, by which we prefer things which have a pleasant taste to those which lack this quality." – Jean-Anthelme Brillat-Savarin

Archive for February, 2010

Steamed Yam Cake

My favourite yam cake!! I only eat yam cake that my mum makes!

Ingredients:
1. yam 350g
2. (荷花牌 粘米粉) Rice flour  350g
3. corn flour 50g
4. water 1200ml
5. dried prawns (虾米) 40g
6. shallots 3 pieces (cut into fine slices)
7. Chicken shreds 100g (can be replaced with roast pork!! More fragrant!)

Seasonings for Marination of chicken shreds:
1. Soya sauce 1 tablespoon
2. pepper half teaspoon
3. ginger wine (姜酒) 1 teaspoon

Seasonings:
1.  salt 3/4 tablespoon
2. Five-spice powder (五香粉)
3. Pepper
4. Sesame oil 1 teaspoon
5. Fine sugar 1 tablespoon
6. Chicken stock 1 piece

Method:
1. Steam the yam. Then cut into fine cubes. Mesh them up after that.
2. Season the chicken shreds for 30 minutes.
3. Mix the yam, rice flour and corn flour with the water.

4. Add 3 tablespoon of oil into wok. Stir-fry the shallots and dried prawns till fragrant.
5. Then add in the chicken shreds. Stir-fry till cooked.
6. Add in the mixture of yam, rice and corn flour and water into the wok.
7. Stir-fry till the whole mixture becomes thick.

8. Remove from heat.
9. Pour the whole mixture into a 9 inch mould.
10. Steam for 25-30 minutes. Test with a skewer to check if it’s cooked. (Poke the skewer into the middle of the yam cake. If it comes out clean, means cooked!)
11. Let it cool for at least 4 hours before cutting with a plastic knife.
12. Garnish with sesame seeds, deep-fried shallots, fried dried prawns, chilli, coriander and spring onion. THEN EAT!!

You can put the remainder into the fridge. Coat with some corn flour, then pan-fry them the next day to get crispy yam cake! I like to eat them with alot of sesame seeds, shallots, coriander and TABASCO!


Braised Pork Belly with Preserved Vegetables

A dish that we will eat once a year, during CNY. Because the deep frying of the pork belly is tedious. This dish will make you eat bowls of rice.

Ingredients:
1. 600g pork belly (五花肉)
2 400g salted preserved vegetable (咸梅菜)
3. 200g sweet preserved vegetable (甜梅菜)
4. 6 pieces of garlic with skin (蒜瓣 连衣)
5. 1800ml water (清水 )

Seasonings:
1. 1 tablespoon soya sauce
2. 1 tablespoon oyster sauce
3. Half tablespoon dark soya sauce
4. 1 tablespoon sugar

Method:
1.  Soak the salted preserved vegetable in water overnight.
2. Next day, drain dry. Then cut into fine pieces.
3. After washing, soak the sweet preserved vegetable in water for 20 minutes.

4. Drain dry. Then cut into fine pieces.
5.  Put the pork belly into boiling water and cook for 20 minutes.
6. Remove the pork belly and wipe it dry.
7. Coat the pork belly with one teaspoon of dark soya sauce.
8. Deep fry the pork belly until it is golden brown.
9. Remove from the hot oil, and put into ice cold water immediately.
10. Soak for 20 minutes.

11. Heat in the wok 4 tablespoon of oil.
12. Throw in the 6 pieces of garlic into the oil for fragrance.
13. Pour in the 1800ml of water and the mixture of seasonings.
14. Add in the pork belly, the sweet and salted preserved vegetables and bring to boil.
15. Cover the wok and simmer for approximately 90 minutes or more so that the pork belly absorb the seasonings and also to turn soft.


麻辣诱惑 重庆火锅

My brother, cousin and I went to this place for our CNY steamboat. Luckily we were early there, otherwise, we won’t be able to get a sit and would probably face bad service. The place is well-conditioned, you wouldn’t feel hot as they make use of induction for their steamboat pots.

I found their food very fresh. The mala was quite good, even though I haven’t found one that taste as good as the one in Beijing. The chicken stock soup was good too.

We loved the dory fish and the thin slices of pork, beef and mutton were fresh and tasted good when done in shabu-shabu style. They do not serve rice. Instead there were packets of Maggi Chicken Mee. Lol, we loved that! There were also some traditional Chinese cooked dishes which we didn’t get to try.

This place serves a variety of Heaven and Earth can drinks. Its apple juice and lemon tea went down well soothing our spicy-ed throats.

There were two basins for you to wash your hands and a toilet that streaked of ammonia.

Price: $18.80++ without drinks. Go early to avoid disappointment.

Oh well, I’ll try the opposite restaurant Chuan Jiang Hao Zi the next time if I’m there.

Stall name: 麻辣诱惑 重庆火锅
Address: Kreta Ayer Shop Houses, Smith Street (Opposite Chuan Jiang Hao Zi Restaurant)
Nearest MRT: Chinatown


Home-cooked Bak Kut Teh

Method:
1. Buy the instant Bak Kut Teh packets (Seah Singapore Bak Kut Teh).


2. From the wet market, get pig’s stomach and pork ribs. Clean and wash properly to avoid the “smelly” taste from getting into your soup.
3. Throw one whole big garlic with the instant packs into boiling water. Basically just follow the instructions on the packet.
4. Add in the meat. Remove them after they are cooked so that they won’t turn soggy and soft.
5. Add some wolfberries just before serving.
6. Cut up chilli padi and dark soya sauce to eat with the meat.


Steamed Garlic and Huadiao Wine Prawns

Steamed Garlic and Huadiao Wine Prawns

Came up with my own recipe while trying to imitate the taste of drunken prawns.

Method:

1. Buy only fresh medium-sized grey prawns.
2. Diced 4 pieces of garlic finely.
3. Cut 4 chilli padi.
4. Place the garlic and chilli at the bottom of the plate. Then place the prawns on top of them.
5. Pour Huadiao wine (about 3 tablespoons) over the prawns such that the prawns are soaked in the wine. You can put more Huadiao wine according to your tastebuds.
6. Leave it on the table for about 20 minutes for the prawns to absorb some Huadiao wine.
7. Steam for 7 minutes.
8. Garnish and serve hot!


Restoran Guan Sin 源星冷气酒楼

My favourite type of restaurant when I’m in Malaysia – air-conditioned, clean and serves cheap food.

We had this for CNY dinner. There were 13 of us, and the mini pan cai (盘菜) was additional at RM$288. The total cost of this 9-course dinner was RM$728.  This menu is CNY special. Their servings are big. Their scallops are big and chewy, mushrooms are thick, prawns are big and most importantly, their ingredients are all very fresh.

The RM$468 package menu includes:

1. 五福喜临门 starters
2. 蟹皇干贝翅 sharks’ fin (but didn’t see any crab roe)
3. 发财四色宝 broccoli with dried scallops and mushrooms
4. 香酥煎鳕鱼 deep-fried cod fish
5. 生捞香鲍角 abalone in thai sauce
6. 越式香酥虾 rojak prawns
7. 北风腊味饭 la wei fan
8.    冰皮玉米饼 dessert

On normal days, their servings are also equally big. If you’re nearby this vicinity, head down there for your meals! There are 4 VIP rooms up for reservations.

Restaurant: Restoran Guan Sin 源星冷气酒楼
Address: No. 144, 146 & 148, Jalan Putri I, Taman Putrimas, 86200 Simpang Renggam, Johor
Tel: +60 07 7551818
Fax: +60 07 7552929

Main Branch:
Address: Ground Floor 288, 290 & 292, Jalan Haji Mana, 86000 Kluang, Johor
Tel: +60 07 7763688


文尼城市面粉粿 Poon Nah City Home Made Noodle

You can hardly find hand-peeled mian fen guo in Singapore. This stall sells authentic old school home-made noodle. Their chilli is not the normal chilli you have at food courts. The chilli is spicy and goes very well with the bland mian fen guo.

Stall name: Poon Nah City Home Made Noodle
Address: City Plaza Level 5, 810 Geylang Road, #05-02, Singapore 409286
Opens daily from 1030 am to 830 pm.