Updated Video on How to Make Roti Prata

Just uploaded the new HD version of my "How to Flip a Prata" video.

The full recipe can be found here.

You Peng Fresh Mian Jiao Zi Guan: The Xiao Long Bao Test

Xiao Long Bao $7 for 10

Ever felt like a few Xiao Long Bao but don't really want to spend the time or the money to eat at the restaurant?  Well the solution is to go find a hawker that makes Xiao Long Bao and buy a basket or two to accompany your plate of Char Kway Teow.

Xiao Long Bao gives you a glimpse of the future of Singapore Hawker cuisine.  By the time I get to change my grandkid's diapers, Xiao Long Bao should be as Singaporean as Poh Piah is now. I was expecting the owners of this little stall in Beauty World Food Centre to be Shanghainese, but it turns out that they are a new generation of migrants from Xiamen (Fujian province).  However, instead of making Poh Piah which is what their Hokkien forefathers brought to Singapore, they decided to make Xiao Long Bao instead. 

The ieatishootipost Top Ten Polls: Best Bak Chor Mee in Sg

Ah Election fever is in the air, so we shall also have our own General Elections!

We have done Chicken Rice, Hokkien Mee and Ramen, now we are looking for Singapore's best bowl of Bak Chor Mee/Mee Pok Tar!

This is not going to be easy as there are many great stalls around and there are so many different variants of Bak Chor Mee.  For the nomination round, we shall cast the net wide and include Bak Chor Mee and Fish Ball noodles as well.  Depending on the nominees, I will determine if the two categories should be split or if they will form one GRC. We will then shortlist the top ten nominees and vote for Singapore's No 1.


Nominations will close on 1 Apr and polling shall start next Monday.

Here is the link to the stalls that have already been blogged.

So start nominating your favourite Bak Chor Mee Stall!

Hak Seng Restaurant: The original Food Nazi

This stall is closed

You might be familiar with the term "Food Nazi". I used it for the first time in the blog in May 2007 in my post about an acrimonious old man selling Cheng Tng in Zion Road Food Centre. I first came across the term "Food Nazi" way back in 1998 when my Cell leader, Jason Wang brought me to eat at this particular restaurant in Johor Bahru.  He had to warn us not to misbehave or else the Food Nazi might chase us out of the restaurant and refuse to sell us any food.  The term "Food Nazi" was coined after the "Soup Nazi", one of the more memorable episodes of Seinfeld which was first aired in 1995. In that episode, George had to line up for a long time for a bowl of soup but when he got to the front of the queue, he angered the Soup Nazi by not following protocol and was banned from the restaurant.  Our protagonist today is similar in many ways.

Durian Degustation VIII: Durian Donation Drive for Japan Quake Victims

Registration is closed!  Thanks for your overwhelming support for the Japan Quake Donation Drive!

Notice is hereby given that registration for Durian Degustation VIII is now opened!

This Durian session is special as we are going to be donating towards the Japan Earthquake victims.  So for every participant, $30 will be donated to the Red Cross Society of Singapore.  We are aiming to raise $3000.  If you wish to donate more, please write a cheque to "Singapore Red Cross Society" and at the back of the cheque write your name, IC, contact number and "Japan Disaster 2011".

Details
Date: 1 Apr 2011
Venue: 229 East Coast Road (Opp Jago Close)
Time: 8.45 pm
Price: $50


To register:  Write to ieatishootipost@gmail.com and in the title write:  Durian Degustation VIII, in the email body write:  Name, Nickname, Hp number and no. of pax.

Limit to 4 pax per registrant

Note:  Please keep everything as short as possible so we don't even need to open the email to read it.  You can write your greetings after the pertinent details.  Thanks!

You can read about our Durian Dugustation at Ah Loon here.

Fukuichi Japanese Seafood Fest

Report by Joao, pictures by iJeff and Cactuskit

You may recall that over the course of several makan sessions in 2010, the ieatishootipost community managed to raise $22k to buy a vehicle for the children in Sandakan.  You may also recall reading that the sales of "The End of Char Kway Teow" books netted $21,966 for the for the ieatishootipost School building Fund.  Back then we were already impressed by the generosity of our not-so-little rag-tag group of food lovers, but nothing could have prepared us for what we saw at the Fukuichi Japanese Seafood Fest.

In this one makan session we managed to raise $21,500 which was matched dollar for dollar by MHCAsia for a grand total of $43,000, and this was from just one makan session!.  This is the largest single haul that our community has been responsible for to date!

Whampoa Keng Fishhead Steamboat: One Man, Two Wives and Fish Head Steamboat

Pomfret Steamboat (L) $55

Fishhead steamboat.  Is this another uniquely Singaporean dish or did it come from China?

Doris, the lao ban niang (lady boss) at Whampoa Keng, tells me that she remembers eating this style of steamboat when she was still a kid living in the Char Jung Tao area (lit Wooden Ship Port ie Clarke Quay).  Back then, the most famous stall selling Fishhead Steamboat was Nam Wah Chang who started selling Fishhead Steamboat way back in 1927.  They were probably the originators of this quintessentially Teochew  dish which has its roots in Swatow, China.  But is the way it is served in a steamboat with the fried yam, sour plums, fried solefish, Tang Orh and Peh Chye (Chinese Cabbage) something that is found in Swatow?  Would those readers familiar with Swatow cuisine please let us know?

Featured in Pioneer Magazine

Mar 2011 issue of Pioneer Magazine

Book Signing and Photography talk at Books Kinokuniya

I will be giving a talk on how I took the photos of the hawker dishes for my book "The End of Char Kway Teow" this Saturday at Books Kinokuniya. During the talk, I will be sharing tips on how to make your food photos look more delicious as well as a bit about the book itself.

I hope you can join me at Books Kinokuniya this Saturday! Look forward to meeting with you!

19th March 2011 (Saturday)
3.30 p.m. – 4.30 p.m.
Kinokuniya Singapore Main Store, Crossroads
Link to Kinokuniya event page.

Sole Pomodoro Tasting: Clash of the Crusts

Report and photos by Joao

White Margherita pizza with traditional Neapolitan crust.  Look how fat the cornicione is!

I'll make no secret of the fact that my first visit to Sole Pomodoro changed the way I perceived pizza crusts.  Up to that point I had only ever eaten just-palatable pizza crusts, and was of the misguided opinion that crust was merely a delivery vehicle for topping — a waste of carbs to be avoided if possible.  How naïve I was! Sole Pomodoro was my introduction to pizza crust that had progressed from mere supporting cast to co-starring role.  I mean, every time I dine at Sole Pomodoro I find myself finishing every bit of pizza crust even if I'm already full.  I don't know what they put in their pizza dough, but this stuff is addictive!  It's just bread right?  Then why can't I stop eating it?!

Puay Heng Bak Chor Mee: The one that used to be at Capitol theatre

Have you ever considered that Bak Chor Mee is an uniquely Singaporean dish?  Yes, you do find dried noodles with various types of toppings in Malaysia, Thailand and even China, but you don't find the same combination of minced pork with stewed mushrooms, laced with a generous dash of black vinegar and a chilli made with candlenuts, pounded dried shrimps and fried sole fish anywhere else in the world. Yet, how many of us would bring foreign visitors to eat Bak Chor Mee?  It's always Chicken Rice, Chilli Crabs and Laksa, right?  But you know what, my Japanese friend, Yoshie considers Bak Chor Mee to be the perfect hawker dish.  Oh and since we are on the topic of what hawker foods the Japanese like, it might be interesting to note that the Japanese love our Nonya Kaya as well.At least this is what the boss of Ya Kun tells me. (They have one shop in Tokyo).

Peperoni Pizzaria: Great place for a family Pizza and Sunday breakfast!

The XXL 21" Pizza $50 nett

There was only one place for pizzas when I was growing up and that was Pizza Hut.  Back in those days, I remember they used to have a super big family sized pizza that could feed our whole family of three hungry boys.  I even remember that they came up with a pizza called "Bigfoot" which was a huge rectangular pizza that could feed football team! (The junior school team that is).  Remember this?



When you have a family with kids, one big pizza is really what you need.  Unfortunately Pizza Hut doesn't make big pizzas anymore.  Their family pizzas used to be big enough to feed a family of five. Nowadays their largest pizza can barely feed 3.  Maybe they think that the size of the family has shrunken compared to 20 years ago?  Now when you have a family with young kids, you don't want to spend all that money on sophisticated gourmet authentic pizzas because most kids would not care if the ham was from Parma or Prime Mart.  All they want is pizza and lots of it.  And as a dad,  you want to bring them to a laid back pizza parlor, order a huge pizza and see their faces light up.  And here's the most important thing, the pizza must be good too or else it is just a waste of calories for Dad!

If you fall into the "dad with kids" category, or even the "hungry students gathering" category, then one of the places that is really going to suit you is Peperoni Pizzeria. I made the mistake of ordering two large pizzas which cost $23 each rather than one Family XXL sized one that cost $50.  I only realized when I saw a family on the next table with the XXL pizza which looked like it was around 4 large pizzas combined!  Plus, when your kids don't eat the crust, they can choose the pieces in the middle!



Pepperoni Pizza $23

Now, I don't want to give you the wrong impression.  You don't just come here for the big XXL pizzas.  Prior the the opening of the latest pizza joints which I have blogged about previously, Peperoni Pizza had consistently came up tops as serving one of the best pizzas in Singapore.  So it has been on my list of places to blog.  The opportunity came up when a fellow doctor (yes, many doctors love to eat fattening food too) told me that Peperoni had opened a new joint in Bukit Timah.  Now, when you have to spend the night in camp eating combat ration, the thought of a piping hot pizza was a little too tempting to resist.  So I found myself there one evening with my kids.

I think Peperoni serves a pizza that resonates with most Singaporeans.  From the feedback that I get, most Singaporeans like a crispy thin crust pizza which is what Peperoni serves.  Personally, I have developed a taste for a more more Neo-Napoletana style pizza because I enjoy a soft and chewy crust, but that being said, the wood fired pizzas here are still quite enjoyable.  The crust is more akin to a water cracker than to a flatbread, so you do get to enjoy a lot of cheese and toppings before getting too full. The toppings are your standard fare, nothing too fancy or gourmet.  You do get your parma ham and rockett pizzas which is probably the favourite topping amongst Singaporeans at the moment, but the old favourites, pepperoni, Hawaii, 4 cheeses are all there and you won't get any ingredients which you have to google about.  Being an establishment opened by the Les Amis group, you can expect a certain standard when it comes to the toppings.  The tomato sauce was tasty and not overly zesty which again is catered to the local taste and the mix of mozzarella and cheddar cheese has got that wonderful stringy texture when melted. 4.25/5

One of the things I like about the place is the laid back environment and the fact that there is no GST or service charge.  The booth seats are a nice touch as it really comes across as a family style restaurant.  However, if you are there with friends, there is an open bar which you can order a beer to go with your pizza. If you are there with a date, you might want to opt for the tables outside the restaurant for romantic evening. And, best of all I found that they are opened for breakfast on weekends where you can get an American breakfast for $15 or pancakes with maple syrup for $8!


Conclusion

Peperoni's crispy thin crust will appeal to a wide audience, from kids to adults and the XXL pizza is especially good for families and groups.  The laid back environment, bar counter and Al Fresco area plus the fact that there is no service charge and GST makes it an easy option for anyone looking for a quick pizza fix.
 

Special for ieatishootipost readers

Print out the voucher below and present it prior to order to upgrade your 9" pizza to a 12" pizza for FREE!  Valid till the end of Mar at their new outlet at Binjai Park.

Please note that you need to print the coupon as they need a copy for their accounting.

Peperoni Pizzeria
7 Binjai Park
Singapore 589821
64637800
All day dining


View Larger Map
Peperonis is where Teck Hin Eating House used to be

Rolina Curry Puffs: What did Grandpa and Grandma do after they ran away together?

Curry Puffs $1.20

Here's a little story that will put a smile on your face.

See the couple in the photo?  They are Mr and Mrs Tham who run this little stall in Serangoon Gardens Food Centre called Rolina.  Mr Tham is now 72 and he tells me that he has been selling curry puffs since he was 19. Mr Tham recalls that he started selling Curry Puffs back in the 50's because he had no education and was looking for something to do. An old Hainanese sailor chef took him under his wings and taught him how to make Hainanese style curry puffs. The retiring chef told him that with just some flour and potatoes that he could make a decent living for himself.  So he started selling his Curry Puffs just outside Sputnik Cafe in Serangoon Gardens together with his then girlfriend, pre-Mrs Tham (there she is in the photo).  Back then they did not have a stall.  Instead they traveled around in a motobike with a sidecar (ala Wallace and Gromit) and parked the vehicle outside of the cafe and sold their Curry Puffs.  It took them 9 years of selling curry puffs before they saved up enough to get married!  (Now, isn't that sweet?)



For the last 53 years, this couple has been making Curry Puffs and along the way they had four kids, moved to a stall in Ang Mo Kio to eventually open a bakery to sell other stuff before retiring to this little stall in Serangoon Gardens Way Food Centre where they continue to sell the one pastry that, as Mr Tham's old Hainanese Master had predicted, would make them a decent living.




According to Mr Tham, the Curry Puffs he is selling today is basically the same recipe he had started with 53 years ago.  For $1.20 each, you might think that the Curry Puffs are a tad smaller than their more famous competitors, but it basically reflects the artisanal nature of the pastry.  All the spices and ingredients are still prepared by hand and the Curry Puffs are made fresh everyday.  The one thing that sets their Curry Puffs apart from the competition is the crust.  It is really somewhere between the thin crust of a Malay Epok Epok and the thicker crumbly crust of Old Chang Kee.  The filling is a tad on the spicier side which will appeal to a lot of people I know.  Personally, I would preferred it if it were a milder curry.  But otherwise, the thinner skin means you can get to eat a few more before becoming too full.  4/5

Conclusion

So are there any readers who recognize this old couple?  Anyone still remember them selling Curry Puffs from their motorbike and sidecar outside Sputnik Cafe?

PS:  Damien commented that the name Rolina came about because the Aunties  in the 70's couldn't pronounce Novena properly and it turned out Rolina! 

Rolina
Serangoon Garden Market
#01-32
7.30am to 5pm
Monday closed

The End of Char Kway Teow Reviewed on Overseas Singaporean

The Overseas Singaporean is a website for Singaporean living overseas. Poor guys and gals living abroad, they must be missing the fact that we can just pop to the hawker centre to eat Char Kway Teow!  Here is what Naomi, who is living overseas said:

"Having looked through so many reviews about local ‘yummylicious’ food places and vivid shots of delicious dishes, this is by far the most excruciating piece to write for this resident writer overseas"

To read the review, please click here.
You can get to win a book by clicking on the facebook page here.

Kuriya Dining: Spring Season Kaiseki

Appetizer:  Bracken, Mozuko Seaweed in Vinegar sauce, Wheat gluten, Wagyu Beef rolled in fresh beancurd skin, simmered octopus, pickled cucumber Korean style

Kaiseki is a bit like Bak Kut Teh (Pork Bone Tea) and Dim Sum, aka Yum Cha (Drink Tea) in Hong Kong.  They all started off as an excuse to drink tea but ended up with the spotlight on the food instead.

Kaiseki started as cha-Kaiseki which was basically a simple meal that precedes an elaborate tea ceremony.  But after some time, the focus shifted to the food and the tea was relegated to a supporting role.  The Kaiseki that we are mostly familiar with is more akin to a menu degustation in which several courses are served, usually in small portions so that you get to taste many different produce of the season.  But those who have experienced the real Kaiseki in Kyoto, like my friend Bibikgourmand (some people are so lucky!), will tell you that a Kaiseki meal is much more than a mere degustation.  It is supposed to be bounded by exacting ritual requiring each course to showcase seasonal produce through its colours, appearance, taste and texture.  As you can imagine, eating a proper Kaiseki meal can be quite a formal affair where you need to maintain a stiff upper lip, wear your best kimono and ensure that you follow all 600 rules (Ok may be not 600 but there are a lot) of using your hashi (chopsticks).  And if you are paying for the meal, to make sure that you are able to increase your credit limit with a phone call...... just in case.

Tan Hock Seng: Freshly made Beh Teh Saw and Phong Piah

Article revised and edited 5 Mar 2011

In the original article, I did not make a distinction between Phong Piah and Beh Teh Saw. These two Hokkien biscuits are similar but are considered different entities. Beh Teh Saw in Hokkien means "Horse Hoof Crispy Biscuits". The reason they are called that is because they used to bake them by sticking them to the side of a clay oven. As a result, the biscuits are thicker on one end and resembles a horse hoof. Phong Piah on the other hand are round in shape as they are baked in an oven. The filling in both are the same but the pastry for the Beh Teh Saw is crunchier then the Phong Piah.  When I have a choice, I would go for Beh Teh Saw as I love crunch of the pastry.  Otherwise both biscuits are similar enough to satisfy a craving.


Phong Piah

I love Phong Piah, don't you?  I think they are probably my most favourite biscuits in the world.  I could eat several of these with a cup of Teh Tarik and be a very happy man.  My fondest Phong Piah memory must be when I first ate it fresh out of the oven in Malacca.  I can't remember the name of the shop, but they were located in an old coffeeshop.  The crust was so crispy and flaky and the sesame malt sugar filling was still warm and stringy!

Ieat Makan Session: Fukuichi Japanese Seafood Fest and Update on Goducate

Registration is closed!

Thanks for your overwhelming support!


Notice is hereby given that the next ieat makan session will be on held next Friday at Fukuichi Restaurant.  Fukuichi will be putting Alaskan King Crabs on their menu soon, so we are going to be the privileged to be able to get a preview of it.  There will of course be Tuna and Swordfish and a whole lot of other seafood to savour!  We are also preparing a presentation to show how all these seafoods get from the bottom of the ocean onto your plate, so its going to be another EduMakan Session!

Smith's Fish and Chips: Cod, Haddock, Halibut...... and Dory

Do you remember where you first learnt about Fish and Chips?

I do.

I remember very distinctly how my mouth used to water when Enid Blyton described Fish and Chips in her Famous Five series of books.  The fish names Cod, Haddock, Halibut and Plaice have always been what  Fish and Chips were suppose to be.  But as you and I know, most of the Fish and Chips sold in Singapore are made from a cheaper white fish called Dory or as it is more accurately called, Basa or Tra which are farmed Vietnamese Catfish.  I am not saying they are necessarily bad.  In fact, the main characteristic of white fish, especially Cod, is the fact that they have hardly any smell or taste.  So a white fish is a white fish is a white fish.  They all taste quite similar especially when it has been deep fried.

Cameo on Yours Truly Asia

Thanks to Sen for the upload!