Heng Kee Curry Chicken Mee

A colleague once mentioned that the Chicken Curry Noodles at Hong Lim Food Centre is "...The Best Chicken Curry Noodle Ever!" Wah... bold claim. I've walked pass the stall before, I've seen the long queue, but THE BEST? This I gotta try.

The queue was so long! But when we finally got it I thought it was really worth it.





It's more like Curry Noodles with chicken as they actually boil the chicken seperately. The chicken is super tender, the gravy is very tasty but not heavy! So we gobbled up the whole bowl in a matter of minutes. YUM! Please do go down and give it a try sometime.

#01-127, Heng Kee Curry Chicken Mee, Hong Lim Food Centre

CoCo's Teriyaki Chicken

So So Very Simple.

1. Marinate some boneless chicken thigh with Kikkoman teriyaki marinade for 30 minutes

2. Pre-heat oven at 200 degrees celcius for 10 minutes

3. Bake the chicken for 20 minutes

4. Chop chicken into bite size pieces

5. Pour the drippings from the baked chicken onto the chopped up chicken.

6. SERVE! (Psst... it goes GREAT with CoCo's Mushroom Rice!)

Teriyaki Marinade - The Kitchen Life Saver

CoCo's Mushroom & Garlic Rice

Got sick of eating plain rice, so experimented making mushroom garlic rice. This dish was inspired by those served at Japanese restaurants. I don't know how they do it in the restaurants, but this is CoCo's version!

Very simple, for 2 big bowls of mushroom & garlic rice:

1 scoop of rice
A handful of Shitake Mushrooms, diced
4 cloves of Garlic, roughly diced
1 medium sized onion, diced
Knoss Chicken Seasoning Powder (or chicken stock, if you have any)



1. Wash your rice & drain

2. Cook the rice like how you usually do it, just replace the usual plain water with Knoss chicken powder mixed with water.



3. While the rice is cooking, stir-fry the mushrooms.
Stir fry with a little oil, let it fry a while before adding a teaspoon of the chicken powder. Then you add the onion and garlic and stir fry it till it's nice and soft.

4. Pour the mushroom into the cooking rice.

5. Stir it all up when the rice is cooked.

The mushroom rice tasted GREAT. It goes SO well with CoCo's Teriyaki Chicken that we baked in the oven. A good twist to the boring white rice!

多记猪肠粉

Whenever I'm in Chinatown food complex, I always make sure I stop by 多记 for a nice plate of 猪肠粉, or steamed rice rolls.



Thousands of shops in Singapore sells 猪肠粉, but once you've tried 多记's you will notice the difference in taste. When you take a bite, take a while to savour it. You would notice that their 猪肠粉 has a very nice fragrance. The fragrance of rice.

That's because 多记 is one of the very few stores left that makes its own 猪肠粉, which uses real rice flour. I also love how smooth it is, with a little bit of bite in it. Rather than the mushy ones you eat at your neighbourhood coffeeshop. The sweet sauce is to die for! But since my hubby likes chilli sauce, I always request for them to put the chilli sauce by the side, so that I can enjoy it with just the sweet sauce.



It's quite cheap, $1, $1.50, or $2. But honestly, just order $2, it'll be gone in less than 10mins. They are also famouse for their bean dumplings and steamed yam kuehs, so do give it a try. On weekends they sell out VERY quickly. So by late morning most items would have been sold out. So be early! Oh by the way, good stuff always involve queueing, so be patient!

Chinatown Complex Food Centre
335 Smith Street, Chinatown Complex
#02-216

雪花飞 Hot and Cold Desserts

Located at the newly renovated market at Chinatown, 雪花飞 Hot and Cold Desserts served the best chendol that I know of in Singapore. The store front looked exactly like the other hundreds of dessert store in Singapore, but their Chendol is to die for!



The ice shaving is very fine, so it melts easily when you mix it with your spoon. Those that didn't melt forms nice little ice balls that absorbs all the yummy flavours without being too hard or crunchy.

The red bean paste at the bottom of the bowl is not too sweet, and the generous scoop the nice aunty gives is just enough to make sure that every spoonful has some yummy red bean on it! Yeah!

The green stuff - well - the are the same green stuff, so no comment. But what made me rank this as the BEST chendol ever is the coconut sugar, or gula melaka.

Oh mama~

It's thick, sticky, sweet and fragrant. Just looking at it makes me sigh in delight...



Mix everything together with a small scoop of thick, creamy coconut milk and voila! Heaven awaits!



You may try to savour it slowly, but sadly, the bowl won't last as you greedily slurp up every last drop!

Oh gosh I think I'll have to get my fix as soon as possible. Anyway, with such hot weathers, why resist? :)

雪花飞冷热甜品
Xue Hua Fei Hot and Cold Desserts
Chinatown Complex Food Centre
335 Smith Street, Chinatown Complex
#02-019