Nostalgic Snacks: Old School Tapioca Kueh

Old School Tapioca Kueh 

My grandma grew her own tapioca on her small farm. Every now and then, she would dig out some tapioca to make yummy treats for her grandchildren.

She would come up with many ways to cook the tapioca. We had boiled tapioca with shredded coconut and gula melaka. Sometimes, she would grate the tapioca to steam a tapioca cake. Then she cut the tapioca kueh into pieces and roll them in shredded coconut. Viola! It is another tasty snack.

Pan-fried Tapioca Kueh

Whenever there was leftover tapioca cake, she would cut them into squares and pan-fried them into crispy, golden brown snacks.

Missing my childhood days in a kampung. Glad that I could find tapioca even though I live in a bustling city. Cook this old school tapioca kueh for my family 😋😋

Old School Tapioca Kueh
Ingredients:
A
500 g grated tapioca
250 g water
6 tablespoonfuls sugar

To get a soft and creamy texture, I substitute the 250 g water with 100 g thick coconut milk and 150 g water.

B
Shredded coconut (steam together with pandan leaves and salt)
pandan leaves
pinch of salt

Old School Tapioca Kueh ingredients

1.   Lightly grease a tray and set aside.
2.   Add water to a pot and bring to a boil.
3.   Put all ingredients in a large bowl and mix well.
4.   Pour into the tray and steam for 30 minutes.
5.   Set aside the steamed tapioca cake and let it cool.

Old School Tapioca Kueh - preparation

6.   Add some to the shredded coconut, and steam it with cut pieces of pandan leaves.

7.   Cut the tapioca cake into pieces and roll them in the shredded coconut.

8.   Cut leftover tapioca cake into squares and pan fry it to a crispy golden brown.

Old School Tapioca Kueh 

Facebook Post：https://www.facebook.com/Ecltan/posts/2621202271485582

小时候的味道：古早味木薯糕

蒸木薯糕

童年时，跟阿嫲住在乡下。阿嫲自己种木薯，她时不时就会挖木薯来制做可口的糕点给孙子们吃。

木薯蒸一蒸，加椰丝或椰糖都好吃。把木薯磨成茸状，蒸个木薯糕，切片再沾椰丝，更加美味可口。

煎木薯糕

吃剩的蒸木薯糕，隔天再拿来煎一煎，又是另一种口味。

住在繁华城市里的我，这天给家人做这道简单又可口的古早味木薯糕 😋

古早味木薯糕

木薯糕食材

材料：
500 g 磨成茸状的木薯
250 g 水
6 大汤匙 白糖

椰丝 - 沾蒸好的木薯糕
斑兰叶
盐

要木薯糕更软糯好吃，我把250 g 水换成 100 g 浓椰浆和150 g 水。

木薯糕做法

做法：
1.   蒸盘先抹一层油。
2.   锅里加水煮沸。
3.   把所有材料放入一个大碗中，搅拌均匀。
4.   倒入蒸盘，放入锅中蒸30 分钟。
5.   蒸熟的木薯糕放一边待凉。

蒸木薯糕

6.   椰丝加少许盐，和切小段的斑兰叶一起去蒸一下。
7.   蒸木薯糕切成块，沾椰丝吃。
8.   吃剩的蒸木薯糕，拿去煎一煎。


脸书页：https://www.facebook.com/Ecltan/posts/2621202271485582

Traditional Teochew Snack: Soon Kueh

Teochew Soon Kueh

The traditional Teochew Soon Kueh uses bamboo shoots as filling. As it is not easy to find bamboo shoots in Singapore, you can replace them with turnips.

Teochew Soon Kueh (makes 30)

Skin ingredients:
200 g tapioca flour
200 g rice flour
80 g glutinous rice flour
750 ml boiling water
60 ml oil
salt to taste

Bamboo shoot filling:
2 bamboo shoot (or turnip) - shredded
2 carrots - shredded
black fungus - shredded
dried shrimp - chopped
minced garlic
shallots - chopped

Seasoning:
1 1/2 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar
1 tsp ground pepper
3 tbsp water

Cooking method:
1) Heat oil, saute minced garlic, shallots and dried shrimps. Add shredded bamboo shoots, carrots and black fungus, fry until soft.

2) Add seasoning, continue to fry until slightly dry. Set aside to cool.

Teochew Soon Kueh

Making skin:
1. In a mixing bowl, put in the rice flour, glutinous rice flour, tapioca flour and salt to mix well.

2. Boil 750 ml of water, pour the boiling water into the mixture and stir quickly.

3. Add oil gradually and knead to form a smooth, flexible dough.

4. Sprinkle some tapioca flour on the table, divide the dough into portions of 30 g each. Cover with a damp cloth, set aside for 30 minutes.

5. Rub some tapioca flour on your hands, take a piece of dough and press it into a thin round shape. Put some filling in the middle.

6. Place some tapioca flour on your fingers to prevent the dough from sticking to your fingers when pinching the edges of the skin. Fold in half or roll into a ball.

7. Apply some oil on the steaming tray before placing soon kueh on it.

8. Bring water to a boil and steam for 8 minutes. Apply a layer of oil to soon kueh while hot to prevent the skin from hardening after cooling.

潮洲传统小吃：笋粿

潮洲笋粿

传统潮洲笋粿（30个）

粿皮材料:
200 g 木薯粉
200 g 粘米粉
  80 g  糯米粉
750 ml 沸水
  60 ml 油
盐少许

笋馅料：
2粒笋（可用沙葛），2条红萝卜，黑木耳 ----- 切丝
虾米，蒜末, 葱头仔 ----- 切碎

调味料:
1 1/2 汤匙 生抽
1 汤匙 蚝油
1/2 茶匙 盐
1 茶匙 糖
1 茶匙 胡椒粉
3 汤匙 水

笋馅料煮法:

1) 烧热油, 爆香蒜末、葱头仔及虾米, 加入笋丝、红萝卜丝、黑木耳炒软。

2) 加调味料, 继续翻炒均匀至微干, 盛起待冷。

潮洲笋粿

粿皮做法:
1. 粘米粉，糯米粉，木薯粉和盐搅拌均匀。

2. 750ml 水煮滚后，倒入粉中快速搅拌均匀。

3. 分次加入油，搓成有弹性的面团。

4. 桌面撒点木薯粉，面团分成每个约30克左右，放盘用湿布盖上，备用。

5. 手粘点木薯粉，把面团搓圆，压成薄片圆形，加馅料在中间,  再把内馅包起。

6. 手指粘点粉（以免揑时，面团粘在手指），把皮对折，捏紧边缘。

7. 蒸盘上先抹油，把包好的笋粿排入蒸盘。

8. 水滚，大火蒸 8分钟即可。趁热涂上一层油在笋粿上，以免皮变硬。

One Pot Meal: Hainan Pork Stew

Hainan Pork Stew

This is a great one pot meal if you lack time to cook. A hearty and delicious stew made with pork and vegetables. You can substitute pork with chicken or beef.

Meat stewed until tender, with melt in the mouth potatoes and carrots. My son loves this dish, even though he dislikes carrots and onion. He enjoyed ladling the thick gravy over steamed white rice. 😄

This stew can be frozen and reheated for a quick meal later. It can keep for several days in the fridge or up to a month in the freezer. But usually my pot of Hainan pork stew will be eaten within two days. 😄😄


Hainan Pork Stew

Hainan Pork Stew

500 g pork shoulder butt (cubed)
2 Russet potatoes (cubed)
2 carrots (cubed)
1 onion (sliced)
2 whole garlic
spring onion stem (optional)
chicken broth
Chicken soup or chicken stock granules
Oyster sauce
dark soy sauce
pepper to taste
cornstarch for thickening

Method:
1.  Cut pork into cubes. Heat wok, brown pork with onions in oil to add flavor.

2.  Add potatoes, carrots, whole garlic and spring onion stem.

3.  Add chicken soup or chicken stock granules and simmer covered for an hour or until pork is tender.

4.  Add water to cornstarch, stir well and add a little at a time to boiling stew to reach desired consistency.

5.  Serve hot with steamed rice.

White Wheat Porridge With Coconut Milk / Bubur Gandum

White Wheat porridge brings back fond memories of my childhood. It was a delicious sweet treat during my young days. My family was not well off. On Sundays. my father's rest day, he would give me a dollar and a tiffin box to buy white wheat porridge and dough crullers (you zha kueh). At that time, a dough cruller cost only 10 cents.

White Wheat porridge eaten with piping hot dough cruller is really delicious! We, kids, look forward to this afternoon tea snack every Sunday.

I like this delicious white wheat porridge so much that whenever I see it, I will definitely buy a bowl to satisfy my cravings.

I tried to cook it at home, but it was not easy to find the white wheat. Finally, I discover a small stall selling packed white wheat kernels in a wet market in Ang Mo Kio.

Now, whenever I crave for it, I will cook it myself.

White wheat is coarse grain, rich in fiber and vitamins. Singapore is hot and humid all year round, eating white wheat porridge often has the effect of reducing heatiness in the body and aids digestion. It is particularly beneficial for the elderly and the young.


Wheat Porridge Dessert
(makes two bowls)

Ingredients:
100g white wheat
100 g gula melaka
100 ml coconut cream
700 ml water
a pinch of salt
2 pandan leaves (knotted)

Method:
1.   Wash white wheat and soak overnight.

2.   Place knotted pandan leaves and water in a pot and boil.

3.   Add white wheat, lower heat to a simmer and cook until white wheat is tender.

4.   Add gula melaka, coconut milk and salt. Let it simmer for another 10 minutes.

5.   Remove from heat and serve warm with dough crullers (you zha kueh).

椰奶椰糖大麦粥

大麦粥可是我童年的美味小吃。小时候家里经济不好，星期天父亲没上班，午茶时间会给我一块钱和一个铁餐盒，让我去买大麦粥和油条。当时，一条油条才卖一毛钱。

大麦粥搭配热腾腾的油条，真是好吃！我们小孩子，每个星期天都期待这个午茶点心。

美味的大麦粥一直让我回味无穷。有看到就一定会买来吃。我想自己在家里煮，尝试在超市找食材，但是一无所获。最后在宏茂桥湿巴刹里一家卖杂粮的小档口才找到包装麦粒。

现在，任何时候想吃，就自己煮。

大麦属粗粮，富含粗纤维和维生素。新加坡常年是夏，喝大麦粥，有清火败热、消暑生津功效。

功效：帮助消化、补气宜中、去脂减肥。

椰奶椰糖大麦粥

食材：
100 g 麦粒
100 g 椰糖
100 g 椰奶
700 g 水
盐少许
两片斑斓叶

做法：
1.   麦粒先用清水洗干净，然后浸泡隔夜。

2.   把水和斑斓叶一起放入锅中煮沸。把浸泡后的麦粒放入锅中，转小火煮至麦粒软化。煮时要不时搅拌，免得锅底烧焦。

3.   加椰糖和椰奶，让这道糖水的味道更加浓郁。熄火。

4.   焖半个小时可以使口感更软滑。

Homecooked: Cendol Agar Agar

Cendol Agar Agar 

Fancy a slice of chilled Cendol Agar Agar on a humid day?

I'm a lazy person, my original method was to use a 500 ml mineral water bottle to measure the amount of water and coconut milk. I don't like my dessert too sweet, so you have to adjust the sugar according to your preference. Here I have changed my measurements to the International System of Units (SI).

You can buy the green cendol from the supermarket.

Ingredients:

Cendol Layer

500 ml water
1 packet agar agar powder (12 g)
250 ml coconut milk
6 tablespoons sugar
2 pandan leaves
250 ml extra water
1 soup spoon coconut milk
1 tablespoon potato starch
¼ tsp salt
1 packet cendol
150 g cooked red beans

Method:

1.  Make pandan syrup: Put the 500 ml water, sugar and pandan leaves in a pot to boil. Remove the pandan leaves.

2.   Dissolve the packet of agar agar powder in 250 ml water. Pour into pandan syrup and mix well. Add 250 ml coconut milk, mix well and keep stirring to prevent curdles.

3.   In a bowl, mix a soup spoon of coconut milk with the salt and potato starch. Add into agar agar mixture and bring to a boil. Add cendol and cooked red beans to mix well.

4.   Pour cendol agar agar mixture into a 28 cm round mould. Leave to cool until completely set.


Gula Melaka Layer
500 ml water
1 packet agar agar powder (12 g)
1 piece gula melaka (200 g)
2 pandan leaves
250 ml extra water
250 ml coconut milk
¼ tsp salt

Make sure your cendol layer is set before starting to make this layer.

Method：

1.  Put the 500 ml water, gula melaka and pandan leaves in a pot to boil until gula melaka completely dissolves. Remove the pandan leaves.

2.   Dissolve the packet of agar agar powder in 250 ml water. Pour into gula melaka syrup and mix well.

3.   In a bowl, dissolve salt in the coconut milk. Pour into gula melaka agar agar mixture. Stir to mix well.

4.   Pour the mixture over cendol agar agar. Leave it to cool completely before chilling it in fridge until set.

5.   Serve with cooked red beans and attap chee.

自家制：煎蕊菜燕

煎蕊燕菜 

煎蕊燕菜
炎热的天气，来一块冰凉的煎蕊燕菜吧。

我是个懒人，原来的做法是用矿泉水瓶子量水和椰奶的份量。我不喜欢太甜，所以你们要自己酌量加糖。这里就改用国际单位制。

煎蕊可以在超市买。

食材：

煎蕊层

500 ml 水
1包 燕菜粉（12克）
250 ml 椰奶
6 汤匙糖
2 片香兰叶
250 ml 额外的水
1 汤匙椰奶
1 汤匙马铃薯淀粉
1/4 茶匙盐
1包 煎蕊
150克 煮熟的红豆

做法：

1.   制作香兰糖浆：将500 ml 水，糖和香兰叶放入锅中煮沸。 取出香兰叶。

2.   将一包燕菜粉溶解在250 ml 水中。倒入香兰糖浆中，搅拌均匀。 加入250 ml 椰奶拌匀，并保持搅拌以防止结块。

3.   在碗中，将1 汤匙椰奶，盐和马铃薯淀粉混匀。 加入步骤（2）的燕菜液里煮沸。 加入煎蕊和煮熟的红豆拌匀。

4.   将煎蕊燕菜液倒入28 cm的圆形模具中冷却，直至完全凝固。


椰糖层

500 ml 水
1包 燕菜粉（12克）
椰糖1块（约 200克）
2片 香兰叶
250 ml 额外的水
250 ml 椰奶
1/4 茶匙盐

在开始制作这椰糖层之前，请确保已制作好你的煎蕊层。

方法：
1.   椰糖糖浆：将500 ml水，椰糖和香兰叶放入锅中煮沸，直到椰糖完全溶解。 取出香兰叶。

2.   将一包燕菜粉溶解在250 ml水中，再倒进椰糖糖浆里，拌匀。

3.   在碗中，将盐溶解在椰奶中。 倒入 步骤2， 搅拌均匀。

4.   将椰糖层倒在煎蕊层上。 将其完全冷却后再放入冰箱冷藏直至凝固。

5.   吃时，伴着煮熟的红豆和亚答子一起食用。

Birthday Date With My Son 儿子为我庆生

Ecstatic .... I had a dinner date with my son who cancelled his Saturday night out with friends so as to celebrate my birthday and an early Mother's Day.

We have not had dinner together for weeks due to my long school hours and his business trip to Europe. Yes, I went back to school .... it's called lifelong learning. haha ...

We had so much to share with each other, we stayed until the restaurant's closing time. Haha 😂

My son picked this Chinese restaurant at Parkway and selected the dishes. His boss brought him here for a business meeting cum lunch once. My son was impressed with the food.

Since it is a birthday meal, he said I must eat a noodle dish. For the Chinese, the long strands of noodles symbolise longevity. I used to cook noodles for my mother on her birthday, now that it is my turn to be served noodles on my birthday, I suddenly feel so old. haha .....

This Heng Hwa Lor Mee (braised noodles), long rice noodles braised in a savoury gravy with fresh seafood, is delicious.

My son knows that I like duck and yam, he ordered this Deep Fried Duck with Yam. The younger generation probably like this dish. For me, the duck meat tastes too dry after the deep frying.

I love eggplants. The deep fried eggplant with pork floss is also one of my favourite dishes. Pleasantly surprised by the yummy taste of the deep fried sesame buns with shredded pork filling. My son's personal favourite which I could cook as well.

The dishes here tasted like home cooked food and prices are not too costly. Thanks to my son for his treat. *feeling blessed*


儿子周末夜不约朋友们出去，选择请我吃饭, 为我庆祝生日和母亲节。我好开心 😄

这几个星期我忙着上课，儿子又去欧洲出差，我们难得一起吃顿饭。这顿饭吃到餐馆打烊 。。。😄

我的生日餐吃口味比较清淡的福建菜 :

白菜豆腐汤
黄金荷叶包
芋香鸭
肉松茄子
兴化卤面

儿子孝順、懂事、有責任感, 我感到安慰。

Hwa Seng Fish Porridge 华成鱼糜

Fried Sambal Fish Head 炒辣椒红哥里鱼头 

Early this morning, my foodie buddy Angie messaged me to meet her for breakfast at Bendemeer Market and Food Centre. I dressed up and rushed down to meet her as it has been a long time since we had breakfast together.

She had just finished drinking her coffee when I arrived. She recommended one char kway teow (fried rice noodle) stall but it was closed today. She then brought me to Hwa Seng Fish Porridge for their Stir Fried Sambal Fish Bone Hor Fun (broad rice noodles).

Fried Sambal Fish Bone Hor Fun 炒辣椒鱼骨河粉

The owner Mr Pang told us we have to wait at least 15 minutes for the dish. We didn't mind waiting, Angie ordered a Fried Sambal Fish Head too.

When the dishes were served to us, we discovered that the portions given was too much for the two of us. Diners sharing our table were visibly amused when they saw our dishes. haha.... After our meal, half a plate of the noodles was left, I requested for it to takeaway for my hubby.  

The fish used in both dishes was fresh and it was cooked in a delicious sambal sauce that was not overwhelming. One could wolf down bowls of steamed white rice if the sambal sauce is spooned over it. The broad rice noodles has the wok hei (smoky flavour) fragrance, the fish bones were quite meaty.

It was a challenge eating the sambal fish head using chopsticks, but I enjoyed eating it. My lips felt sticky from the fish collagen. huh huh ....   

A customer who shared our table, recommends Mr Pang's fried rice which is less greasy. We will try her recommendation the next time we come for lunch.

I had a chat with the owner Mr Pang while I had my rice noodles packed for takeaway. He was busy cooking for the lunch time crowd so I could only ask a few questions.

Hwa Seng was originally from Sembawang but moved to Bendemeer Market and Food Centre 18 years ago. Mr Pang dropped out of school when he was in his early teens and became a hawker as it was the only option for him since he doesn't have a high education.

It will be his 50th year in business soon but he is feeling burned out due to the long working hours and shortage of workers. His day starts at 7 am when he shops for the ingredients and prepares them. He opens for business at 11 am and closes at 9 pm. A hardworking man, he is on his feet for 16 hours a day. He sleeps around midnight and the same routine starts the next morning. He has a rest day on Saturdays and his stall is closed for 15 days during Chinese New Year.

Mr Pang has no successor and he feels sad that his stall will become history one day.

Hwa Seng Fish Porridge 华成鱼糜
#01-22 Bendemeer Market and Food Centre,
Block 29 Bendemeer Road SG 330029
Business hours : 11 am - 9 pm
Closed on Saturdays


早上接到贪吃一号安琪的简讯约我吃早餐。我这几个月都在上课， 我们好久没在一起吃早餐了。约了在明地迷亚小贩中心见，我换了衣服就飞奔过去。

安琪本来要吃的炒粿条，摊主这天休息。她就带我去吃炒辣椒鱼骨河粉, 还加了一份炒辣椒红哥里鱼头。

食物送来的时候，与我们共桌的食客们都傻了眼。两大盘食物，看这两个女人怎么吃完!？ 呵呵 。。。

炒河粉有镬气, 新鲜的鱼骨还蛮多肉的! 食物的分量太多了，剩下半盘的河粉打包回家给老公吃。

不喧宾夺主的辣椒酱汁更显鱼头的鲜美, 拌饭应该也会很好吃吧。两盘佳肴都加了苦瓜, 我喜欢。我用筷子吃辣椒鱼头是有点挑战性。比起我喜欢吃的峇淡鱼唇，这道炒辣椒红哥里鱼头有过之而无不及。

午餐时间，看到好多食客们都点他的鱼片汤, 华成鱼糜的鱼胜在新鲜。共桌的食客推荐他的炒饭，不会太油腻。下次我们要尝一尝。

华成鱼糜从忠邦搬来明地迷亚小贩中心有18年了。潘老板从十多岁辍学, 当小贩到现在快50年了。勤劳的老板每天工作16小时，午夜才上床休息，第二天早上又得早早起身买食材, 准备开档。他早上11点开档， 一直做到晚上9点收档。每逢星期六休息，农历新年就休息15 天。

他感叹生意越来越难做，工作时间长，没有后继人，员工又难请。他年纪越来越大，做了这么多年，他想退休了。想到他辛苦打拼的生意有一天会走入历史，他不禁难过。

华成鱼糜
#01-22 明地迷亚小贩中心
星期六休息
早上11点 - 晚上9点

Longest Brunch on Sunday : Monti @ The Fullerton Pavilion Monti 星期日早午餐

Monti at the iconic Fullerton Pavilion is serving an Italian-style buffet brunch from 12 noon to 3 pm every Sunday.

I arrived a little early for my brunch appointment and lucky me was able to pick a table by the window. I was awed by the splendid view of Marina bay and Marina Bay Sands hotel.

I had a look at the salad bar and the dessert table before my lunch companions arrive.

The cakes were so tempting. Oh my gosh, it's going to be a cheat day (I am on a low-carbo diet) for me as I deliberate over which ones to pick.

I had the tiramisu, peanut cream cheese tartlets, mango panna cotta and Torta Caprese after my main course.

Cold cuts : Prosciutto, Salame, Cotechino, Capocollo, pork rillette, duck rilliette, Nduja

When my brunch companions arrived, the manager took our orders and served our drinks shortly. There was a slight commotion when our seafood platter arrived. The waiter poured some cold water onto the ice creating a flowing dry ice effect as he served. We were busy snapping pictures.

Before we could sit down to eat, the cold cut tray was served. I tasted a little of all the cold cut on the tray and like the duck rillette very much.

To enjoy the seafood platter more, we used our hands. LOL .... the seafood was so fresh I could eat it on its own. I love the sweet, springy clams.

If you want to have a late breakfast of omelette, eggs Benedict, eggs salmon Florentine or French toast, the kitchen would gladly cook them.

From the brunch menu, I ordered the pan cooked foie gras on toast. Heavenly! Although there is no limit on the number of meat dishes one can order, I was watching my diet and didn't go overboard.

My two male companions were very kind and kept sharing their dishes with me. So I had a taste of the charcoal grilled Iberico pork jowl, ribeye steak, seabream with saffron sauce and grilled lamb chop.

I only ordered a glass of red wine but the Guest Relations Manager Newman wanted me to taste a special drink concocted by their mixologist, Kumar.

Kumar showed me how he make a refreshing alcoholic concoction using smoked Applewood.

Kumar's special concoction has a sweet and delicate flavour. It's a refreshing drink after consuming lots of meat. haha.....

When the risotto live station was brought to our tableside, we couldn't resist crowding around the chef to take photos and video. The chef stirred the risotto in the huge cheese wheel.

I was sent a small bowl despite telling the chef I was too full to eat any more. But I finished my bowl of risotto cooked with parmesan cheese, black pepper and black truffle. Yums.

Monti Festino Sunday Brunch  (12 noon - 3 pm)

Brunch Buffet only                                                   $90++ pp

Brunch Buffet & Non-alcoholic drinks           $120++ pp

Brunch Buffet & Free Flow wine                    $140++ pp

Brunch Buffet & Free Flow Champagne         $160++ pp

Monti @ The Fullerton Pavilion,
82 Collyer Quay, Singapore, 049327
Tel : 6535 0724

******* 000 OOO 000 *******

受邀出席 Monti 餐厅的星期日早午餐品尝会。Monti 推出长达3小时的意大利式自助餐。餐厅面向滨海湾, 可以一边放松身心享用美食一边欣赏滨海湾美丽的城市景色。

对不熟悉或不常吃意大利菜的人，这顿自助餐可以一次过品尝多种意大利佳肴。

蛮欣赏餐厅的海鲜拼盘; 食材新鲜，特别爱那甜美的蛤蜊。精选意大利冷切肉拼盘比较咸，配着脆面包或饼干吃更好。

有9种主菜供选择, 无限量供应，让你吃饱为止。不要忘了, 还有自助沙拉吧和甜品台。

现场有厨师示范烹煮黑松露意大利烩饭, 真有趣 。。。就用一个巨大的乳酪轮搅拌意大利烩饭!

价钱
每人 $ 90++ 自助餐,
每人 $120++ 的配套包括了不含酒精饮料，
每人 $140++ 的配套包括了无限红酒续杯，
每人 $160++ 配套则包括了无限香槟续杯。

Monti 餐厅  Fullerton Pavilion,
位于新加坡浮尔顿湾大酒店附近

Singapore Old School Food with Angie 与贪吃一号体验新加坡传统美食

Foodie friend Angie has been craving for the old school Hakka yong tau foo in Kai Juan Coffeeshop @ Balestier Road. One night, she messaged me to meet her for breakfast at the stall the following day.

I arrived very early for our breakfast meeting, the elderly stall owner who is in her 70s, chatted with me while I waited for Angie. Business has slowed down for this pioneer hawker as many foreign workers who used to patronise her stall have returned to their own country due to retrenchment and lack of jobs.

We were interrupted several times as her regular customers stopped by for takeaways or breakfast, some would greet her as they passed by her stall. These regulars just help themselves to the sauces and self-serve while she is busy cooking. I  noticed that she would give the men more noodles.

We had a long chat because Angie was late, I waited for an hour. I enjoy chatting with the elderly stall owner who gave me a glimpse of her life as a working mother with five children.

Because we came early, there were lots of choice ingredients to select from. We had a hearty and yummy breakfast for only S$7!    

Hakka yong tau foo 德志客家酿豆腐
Kai Juan Coffeeshop
395 Balestier Road

After our meal, we adjourned to Loy Kee Chicken Rice for teh si (tea with evaporated milk, S$1.80) while waiting for my hubby. We sat in the air-conditioned eatery for more than an hour, sipping Hainanese teh si. Hubby was only able to stay for a few minutes before he bade farewell. Naturally, Angie was not letting him off for keeping her waiting .... as usual the two started poking fun of each other. LOL

Angie and I went to Chinatown to collect her traditional Foo Chow sticky cakes (传统福州年糕). These Chinese traditional cakes with yam strips is a rare delicacy, it is the first time I am seeing one. Angie promises to let me have a taste of it later.

Angie brought me on a little tour of Keong Siak Road, pointing out the yummy food along both rows of shops. She started to crave for her coffee when we saw Tong Ah Eating House.

As it was lunch hour, the staff wanted us to sit on the sidewalk but the weather was too hot outside. We were allowed to sit in the air-con eatery only when we decided to walk out. We assured them we would just have our drinks and go. We ordered coffee, teh si and toasted bread (S$4.30). Coffee was still alright, we were disappointed with the other two items.  

黎记鸡饭粥品
342 Balestier Rd, Singapore.

As we were walking towards Chinatown Complex, we stumbled upon Kim Hock Seng Seng Kee that sells traditional barbecue bak kwa (BBQ pork slices, S$52 per kg). The humourous boss Mr Ong Geok Hoo offered us a piece of bak kwa for tasting. Angie likes this bak kwa in its original flavour.

I was browsing through the photos and news clippings on a wall in the shop when I noticed a photo of a handsome man receiving an award from then Prime Minister Lee Kuan Yew.

When I asked if the "handsome man" was the boss himself, he proudly acknowledged it and jokingly said many people comment that he looks like a certain Hong Kong movie star. We were tickled and immediately took a liking to this affable man. Angie bought some BBQ pork slices for our tasting session.

Kim Hock Seng (Seng Kee) 金福成切片肉干.肉丝
Address: 34 Keong Saik Road 恭锡路, Singapore 089141.

Angie recommended an old school crispy cuttlefish snack manufacturer in Chinatown Complex before we parted our ways. I went in search of it and found it in a corner of the hawker centre. It was doing a brisk business. I bought a small packet of their popular cuttlefish snack (S$9).

On the way out, I went to Pan Ji Cooked Food for its delicious traditional Chinese snack - Sar Kay Mah (sweet egg block), and found them busy making peanut puffs. I forego the vanishing traditional snack, bought some jars of peanut puffs (small jar S$18 each, large jar S$35 each) and melt-in-the-mouth tapioca coconut cookies (S$14) to support them. Business hasn't been good for this traditional snack shop, I want to show my appreciation for their dedication to keeping our traditional snacks alive.

What a day! It was an awesome day meeting and chatting with my fellow Singaporeans.

Chai Wee Cuttlefish
02-59/65 Chinatown Complex Food Centre, Blk 335 Smith Street, Singapore

Pan Ji Cooked Food 潘记刹骑马
#02-78 Block 335 Smith Street Chinatown Complex Food Centre Singapore


与贪吃一号吃吃喝喝, 介绍新加坡传统美食 ~~

1)    德志客家酿豆腐

传统的客家酿豆腐, 汤是由黄豆和江鱼仔熬成的, 很鲜甜。今天早到, 有好多配料供选择。我们两个人, 选了好多配料, 才付S$7! 阿嬷, 你赚什么喔?

早上到下午2 点, 星期一休息

2)    黎记鸡饭粥品    
       等老公的时候, 点了好喝的海南茶稀 (S$1.80)。

3)    传统福州年糕

我第一次看到这福州年糕, 有芋头丝还有花生 。。。 想吃。年糕是过年必备的年货，就算不吃，也要买一块摆在家里，图个 “好意头”。

4)    无意间发现这有40年历史的金福成切片肉干还有肉丝。风趣的老板年轻时很时髦, 长得又帅。他还说很多人说他长得像电影明星邓光荣。原味厚片猪肉干, 札实的口感吃在嘴里越嚼越香。这手工制作传统肉干的价格是每公斤52元。

5)    Chai Wee 香脆的鱿鱼干 (S$9 小的, S$18 大的 )

6)    潘记刹骑马

现在卖新年饼干, 只做一些刹骑马。我买了甜脆花生角 (S$18小罐的, S$35 大罐的) 和入口即化的万吉糕 (S$14小罐的)，马来语叫Kuih Bangkit。

Tan Hock Seng 陈福成饼家 - Telok Ayer Heritage Trail

Continuing our walk on the Telok Ayer Heritage Trail, our good friend Fong WK said we must pay a visit to a traditional cake shop, Tan Hock Seng.

I have heard about this traditional Hokkien pastry cake shop which has been around for more than 80 years. It was my first time patronising it.

Mr Tan Boon Chai, the third generation owner of Tan Hock Seng, was tidying the shop by himself when we dropped in for a visit.

His grandfather started the bakery at Telok Ayer Street decades ago. Mr Tan has been baking traditional pastries at his family bakery since he finished national service at age 20.

Mr Tan makes the best beh teh sor ("horse hoof" biscuits) in Singapore! His flaky crust beh teh sor are crispy and the sticky malt filling is tasty. I couldn't stop eating once I took a bite of it.

During weekday lunch hours, there are long queues for these yummy biscuits, sold in limited quantities daily.

Browsing in this small cake shop, we found many interesting childhood snacks which brought back lots of wonderful memories. These traditional Chinese pastries are seriously at risk of extinction as many youngsters have no interest to learn the skill of making them. I should savour these traditional snacks before they become extinct in Singapore.

Tan Hock Seng @ 86 Telok Ayer Street 直落亚逸街


拥有80多年历史的的老字号 "陈福成饼家", 是新加坡传统手工制作福建糕饼厂家。

小小, 不起眼的店面摆满了各式各样的糕点和饼, 有发糕、红龟粿、绿豆糕、老嬷糕、碰饼、豆沙饼、招牌马蹄酥、胡椒饼、嘴口酥、花生糖、水糕、白糕、芝麻条等。每一包糕点，都含着古早的味道。

卖的最好的是马蹄酥, 每天限量供应。午餐时间常常大排长龙, 不早点来买, 就会卖光光。这里的豆沙饼也是超人气的。

这种传统糕点店已渐渐从新加坡消失。要吃传统糕点就得快点吃，不然以后就没得吃了。