I love mee goreng of any style, be it the dry and smokey Indian “mamak” version or the slightly moister yet full of “tze char” way of frying mee goreng which became popularly known as “Punggol Mee Goreng” here in Singapore. We cook it quite frequently at home too, pulling together elements which I like from the various versions I have tried before into a single plate. When I was given two packets of Casa Rinaldi’s gnocchi to create recipes with distinct “local taste” the first thing that came to my mind was “Seafood Gnocchi Goreng”!
Among the numerous popular hawker favorites, char kway teow has a special place in the hearts of many. It is a traditional fried noodle dish whipped up by street hawkers who gathered at the now-demolished Ellenborough Market just across Clarke Quay along Singapore River. The area was also a well known enclave of the early Teochew settlers who knew this place as tsah tsun tau 柴船头, owing to the provision of fuel-related goods like firewood, charcoal and kerosene in this area. At night, some of these hawkers take to the nearby old Thong Chai Medical Institution 同济医院 for the supper crowd who flocked here after a session of tua hee 大戏 aka Chinese wayang opera nearby or a movie produced by Cathay Organisation at Majestic cinema just a short stretch down Eu Tong Sen Road. But as peddling of street food waned in the 1980s as it became outlawed, gone were the days when these illegal hawkers had to scurry and run away from the health inspectors, colloquially known as 地牛 “tee gu“. Together with the establishment of hawker centres around the island, local delights like char kway teow spread to the heartlands and became everyone’s favorite as well.
My pot of keng hua has been sending out blooms again. Around half a dozen around Valentine’s and now just barely two weeks later, 13 blooms, the same number when I got it last August. Friends said this is probably the best 12 bucks I’d ever gonna spend and I cannot disagree. Anyway, I’m making a sweet broth dessert again with these latest blooms and I’d changed the recipe slightly compared to the previous one. There isn’t really a fixed recipe for this. You can just cook with whatever combination of ingredients use in both versions and I’m sure they would taste delicious nonetheless! (more…)
You know when you’d tried a certain dish at a new joint, and after that tell yourself that the “gastrorgasmic” experience you’d gone through had just breached the boundaries of what you’d think was the best rendition that could possibly exist out there for that particular dish, hitting all the right spots, making you nod your head periodically, albeit uncontrollably as you close your eyes in attempt to shut off the other senses so as to concentrate on extracting every ounce of gastronomic pleasure from each bite, smiling to yourself without even knowing you are smiling, only to be overwhelmed by that oddly tingling sense of sadness that creeps in as you partake that last mouthful or slurp, savouring every bit of lingering morsel in the mouth, or waft of aroma in the air, bittersweet as you can’t help but let out a sigh of contentment and gratitude for the experience, interspersed with hopeful yearning for the next episode. Sounding both phenomenal and incredible at the same time while wondering how could that be even mortally possible. Well you could be if you live a life to eat. We’d experienced that before, on several occasions in fact, most notably with Mutekiya Ramen when we first visited a couple of years back and also my first personal encounter with Sugino’s mousse creations, and most recently, 金子半之助天丼 Kaneko Hannosuke Tendon.
Several new Peranakan eateries and “makan outlets” have opened over the short span of just one year and this is a heartening sight. Peranakan cuisine, despite being somewhat familiar to most Singaporeans remains as a niche to many who would only savour during gatherings or on “special occasions”. It is in hope that with Peranakan food being made more easily available through the opening of these new places that the cuisine would become a larger part of our daily meals as part of our daily lives for the non-Peranakans and even some members of the Peranakan community themselves.
For those who love Japanese ramen, 一蘭 Ichiran Tonkotsu Ramen should not sound unfamiliar. Hailing from 博多 Hakata, Fukuoka, they are one of the the first to popularise this stye of ramen from the south characterised by a rich and creamy bone broth with branches all over Japan. It is not only their ramen itself that makes them unique but also the way of ordering ramen, and also the sheer experience of dining in an Ichiran ramen outlet itself that makes things interesting…
There are many kuehs which we grew up eating and enjoying, often not just because they taste good but also the other dimensions of the gastronomic experience that surpass that from just the palate that makes each bite memorable. Like lapis sagu or kueh lapis beras, which can be made more fun by peeling the kueh layer by layer, or in the case of ondeh ondeh, the sheer joy one receives as every one of these sticky and chewy balls explodes with each mouthful to unleash an avalanche of sweet and savory juices from within…