Upcoming video on my YT-Channel 🥰 Winter cooking in the green/glass house. Saffron scented vermicelli rice with turkey left overs. See you all there!
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Saw the advertisement on television promoting the bundle deal of three dishes by Tun Xiang Hokkien Delights (豚香福建馆). Thought that it was a good deal plus the fact I have not been to the place yet. Dragged mum along to Northpoint City mall on a hot weekend afternoon since I couldn't possibly finish the set meal alone.
Upon seated, the wait staff informed us that you can scan the QR code on the table to access the digital menu plus order. Placed ordered for the Bundled Deal (S$28.80++) consisting of the Signature Hokkien Mee, Iberico Pork Fried Beancurd and White Pepper Collagen Pig Stomach Soup.
The Signature Hokkien Mee (招牌黑猪福建面) came with a mixture of yellow noodles and bee hoon (rice vermicelli) served over banana leaf. At a glance, one can spot prawns, squids, matchstick sized pork and plenty of deep-fried pork lards soaked in the gravy. While the overall taste is decent, the flavour profile of the prawn is not pronounced enough like they didn’t use enough prawn heads and shells to render out the prawn oil.
Both of us enjoyed the Iberico Pork Fried Beancurd (酥炸黑猪酿卜) a lot. The minced pork is well seasoned and stuffed into fried bean curd puffs before going into hot oil. The puff outside is crispy while the meat is juicy. Remember to dip the whole thing into the sweet thick sauce for the complete package before devouring it.
Was reminded that the White Pepper Collagen Pig Stomach Soup (胶原胡椒猪肚汤) is hot when it was served. It came with thinly sliced Iberico pork, tripe, fish maw and garnished with coriander and chilli. Taking a sip of the soup, I can detect the stickiness of the collagen on the lips and the spiciness of peppercorns though I would have enjoyed a stronger peppery taste. Both the tripe and pork were tender enough but the fish maw needs a longer cooking time to get to the softer texture I preferred.
While I enjoyed the meal, mum is a lot harder to please. She claims that the noodles look like last night leftover and other than the fried bean curd, I don’t think she like the other two dishes.
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i bought one of those instant hot pot kits for lunch and oh my god it was so tasty and filling and satisfying and even tho it was just a lil bowl of noodles in mushroom and beef broth i am. STUFFED. cannot move. ready for a nap. HELLO???
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Do you ever make food that's from another country and just think I am so glad no one from there can see me right now;;
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What's your favorite flour?
im really partial to almond flour!! i dont do a lot of baking with gluten free flour substitutes anymore but like. the thing is, if you're baking something where the gluten is structurally important, sometimes the king arthur 1:1 gf flour substitute works and sometimes the thing falls apart all over your hand, but if you use almond flour and add eggs until it stops falling apart, it also has lots of protein in it :p (although it may not resemble the original glutenous Baked Good very strongly.)
one of my favorite dead-simple cookie recipes is basically just almond flour + enough honey that the flour sticks together; you shape it into little balls with your hands and then slap those bitches in the oven until they're dryish. and then you eat them.
if i did more baking (i.e. any baking, at all) i'd probably also try cricket flour but at the moment i'm more invested in other hobbies
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anyway im real excited for dinner tonight. discovered the grocery store has rice paper so I can make salad rolls (think I said spring rolls in the last post, but I meant salad rolls OTL) and!!! prawns were on sale!!! seafood is so expensive here I'm absolutely delighted. I'm gonna recreate the salad rolls I always order from the Vietnamese place...
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Went across the street to the 24hrs coffee shop to order Singapore Fried Noodles (星洲米粉) and Hor Fun (河粉) from the tze char (煮炒) stall. The first is fried bee hoon or rice vermicelli while the latter is broad flat rice noodle.
I took the easy way to dinner and opted for Economy Rice (菜饭) with this big piece of savoury pork chop, crispy ikan bilis & crunchy peanuts and kang kong (water spinach) stir-fry over steamed rice.
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I love making these purple noodles because they make the rice vermicelli i cook with them blue KEKW
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Singapore Noodles (Singapore Mei Fun)
This noodle dish is remarkably similar to what my father used to cook when I was a kid. The addition of curry flavor to the Singapore noodles sets them apart.
*** Kitchen Tips ***
Made with natural herbs and spices, No MSG added. Provides authentic Indian flavor for a variety of dishes.
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