Hubby found this great eatery lunching out with his friends, he loved it so much, we brought our parents there for dinner one weekend.
Well, it's a seafood restaurant, so of course we have to order their crab! Chilli crab at S$32.00, the kick ass chilli sauce was sweet and spicy and perfect with their fried mantou at a S$1 each. YUMZ!
Another one of their signature dish is their battered fried oyster tossed with salted egg yolk. Sounds gross, but it was surprisingly delicious! The oyster is cooked thru, but still moist. When tossed with a thin layer of salted egg yolk, it's slightly salty, crunchy on the outside, soft and sweet on the inside. Such contrasting textures and flavours!
Salted Egg Oysters S$12.00
Next is smoked duck with baby kailan. I'm not really into the smoked duck, but everyone else seemed to like it, so I guess it's just me.
Baby kailan S$12.00
Perhaps their most popular house special must be their Rib eye steak. They would char grill it, diced it up before serving with caramelized onions and potatoes. The portions were so big, the whole family could share it! The meat was moist and smoky, and the onions were sweet and great with the red meat.
Rib Eye Steak S$51.00
Aha! There's a part 2 to the steak dish! They would use the juices and the fatty bits of the steak to make this awesome beef fried rice. It was super tasty and very rich in flavours, but I think that night, the chef may be a little heavy handed on the salt. A little too salty to eat much!
There was also Orh nee, or Yam Paste, which was my favourite. I must have been too excited until I forgot to take photos. In fact, I love it so much, I'm glad my daughter wasn't interested in it. I get to eat double the portions! Haha...
Overall an enjoyable dining experience. The location was a little ulu, but I think it's a great and affordable place to bring the whole family out for dinner.
Block 27 Sing Ming Road
Call 1st for reservations! 6466 9558
Click here for website
Sunday, April 24, 2011
Saturday, April 23, 2011
As a stay home mom, I'm starting to go crazy just thinking of what to cook for the next meal! So one day I thought I sought some inspiration from the library, and found this recipe.
Interestingly, the Caucasian idea of a meal is a little different from what I was taught as an Asian Mom. Nothing wrong, I guess it is just quite enlightening. Maybe we Asian moms need to lightened up when it comes to meal times. Does bread only can to be eaten at breakfast? Does rice always need to be our staple at every meal?
I grew up in a family where a "proper" meal equates to a hot meal consisting of rice, soup, vegetables and meat. But in this day and age, I think as long as the child is receiving all the necessary nutrients and eating healthy, it doesn't really matter what constitutes as a proper meal. Right?
So I broke away from tradition and tried instead of what my baby likes, and this recipe seemed perfect. More importantly, it is easy and quick to make, which I think is vital to all mothers out there.
- Cook pasta according to packet’s instructions.
- Stir in the sweetcorn a few minutes before the end of the cooking time and cook until both are cooked.
- Drain and return to pan. Add cheddar cheese, ham, parsley(optional) and butter and stir everything together.
As expected, my 2 year old daughter loved it, even I was savoring every bite! I tried a few more recipes from the book, but I think this one is a keeper.
Friday, April 22, 2011
This is another one of those typical home cooked dishes that I would whip up on an average day. I know that some of my friends who are reading this blog are newly weds who would cook for their family, so this is a good and simple dish to try to go with rice.
- Slice cucumber length-wise into quarters and slice off the seeds. Slice into smaller pieces. Slice up brown mushrooms. De-shell prawns and make a slit on the back to remove the "poop-vein". Chop a small clove of garlic finely.
- In a medium-hot frying pan, fry up the mushrooms and cucumbers with the garlic. Add water until just barely covering the ingredients. Add 1 tablespoon of oyster sauce and 1/2 tablespoon of sugar and let it braise in low heat until the cucumber is soft. (about 5-10mins)
- Add prawns into the cucumbers and stir fry until the prawns are cooked.
- Stir in 1 tablespoon of Chinese cooking wine (optional) and add in cornstarch water* to thicken the sauce.
* Cornstarch water, or 勾芡 (gou qian), is to mix a small teaspoon of cornstarch with a little COLD/COOL water. This cornstarch water is added to a dish just before it's done to thicken the sauce and give the dish a shiny, glossy finish. It's heat that activates the thickening agent, so it's important that you use cool tap water to make the cornstarch water. Also, continue stirring the food while you add it into the frying pan, or you'll get a lump of jelly in your food. :)