Dong Po Rou Recipe: Oven braised technique
There is nothing quite as seductive and unctuous as a shiny slab of Dong Po Rou. The recipe is actually quite easy as it only requires a few easily available ingredients, but you will need to be patient and allow the passage of time to turn it into a piece of heaven on a plate.
Beo Crescent Hainanese Curry Rice: Shiokness to the Max!
There are some eateries that are so shiok that you just have to write about them again. My last story was written in 2008, but at that time, I didn't manage to get the back story from the owner as they were just too busy. This time round, I managed to have nice chat with Mr Pang Tao Chin, 72 who has been serving his incredibly delicious curry rice at this old school coffeeshop for over three decades.
Jin Fine Dining’s Buta Kakuni Kamameshi recipe!
Kamameshi is a Japanese dish where rice is cooked in a stock together with some ingredients. The resulting rice soaks up all the umamilicious flavours of the stock making it a dish that can be eaten on its own. But you can also top it with things like buta kakuni (braised pork), hokkaido snow beef […]
Peng Restaurant Catering Services: Teochew food in the Teochew Heartlands
The food is quite good in general but as with most restaurants that make it to this blog, there are a few dishes which I felt really stood out. The first is the oyster omelette which is done in a style that is quite different. This is more like an orh nerng (oyster egg) rather than an orh luak (oyster omelette with crispy chewy fried potato starch). The omelette is done very well and they managed to get the eggs to a nice, fluffy texture over which they blanket with a mound of fresh oysters and tasty oyster infused sauce. It certainly is a healthier, less oily version!
Soon Huat Bak Kut Teh: The Power of 2nd Chances!
I met Jabez Tan 2 years ago when he started selling Bak Kut Teh at Jalan Kayu. He had just started out at the time, so his Bak Kut Teh still needed a bit of tweaking before I was prepared to recommend it on the blog. What had attracted me to the stall was the […]
New Market Teochew Braised Duck: Slurpilicious Porcine Epidermis (Pork Skin)
It’s interesting that you can belong to a church for over 20 years and there are still many people get to meet for the first time even though they too have spent much of their lives there! So I met this senior gentleman after service one day who happen to be a Hokkien who prefers […]
Tiong Bee Bah Kuk Teh: Tender Ribs and Trotters you can remove your dentures to eat!
Braised Ter Kah (Trotters)You know that old people like to eat pig trotters right? In the good old days when almost every Ah Peh or Ah Mmm had a full set of dentures (they are still around), trotters were THE dish for the dentally destitute. I used to think that the lack of teeth was […]
Teo Kee Mushroom Minced Pork Noodle: Melt in your Mouth Braised Pork Soft Bones
I simply love braised pork soft bone, don’t you? I just could not resist ordering a bowl of this Braised Pork Noodle. The Pork Soft Bone has been cooked till you can finish the whole bowl of noodle without leaving anything in the bowl or on the table next to the bowl. Talking about throwing […]
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