To officially put our new induction cooker into service, we headed down to Don Don Donki at Orchard Central and picked up some fresh meats and vegetables for a simple home hotpot.
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Looks like I’m able to eat supermarket sushi again
On our previous grocery runs to Don Don Donki in Orchard Central, we walked past the large coolers that housed the many trays of takeaway sushi but didn’t buy any. This time, we choose one tray each and brought them home for dinner.
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Surfer dudes make the best seafood BBQ
We were glad that the walk back to the hotel was relatively long, as it gave us time to slowly digest the huge meal. The next time we’re back in Kaohsiung, we will definitely return.
Until then, at least we can enjoy the livestreams that they put out regularly on Facebook. Nothing much happens during those sessions, but it’s strangely calming to watch a surfer dude patiently cook seafood over red hot coals for one and a half hours.
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Rojak from the heartlands of Singapore
Abdhus Salam is a second generation Indian rojak hawker with a stall named after him.
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Sometimes all you need is some deep-fried pork
My plate of negi miso rosu arrived with the pork drenched in thick black miso and topped with a big handful of roughly chopped leeks. It seems like a waste to drown the fried pork in sauce, but the meat was hearty enough to stand up to the miso, especially with the well-distributed pockets of fat that come with a good cut of rosu.
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Rachel bakes delicious cupcakes
The Lychee Rose cupcake was unmistakably rose-scented in a dreamy and delicate way. The lychee filling was chunky and paired well with the rest of the ingredients. Of all the cupcakes we had that day, this was easily my favourite.
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Seven vegetables on the seventh day of the Chinese New Year
The seventh day of the Chinese New Year is known as 人日. It’s traditional to have lo hei (捞鱼生) on that day, but for Teochew people, it’s also the day that they cook seven vegetables (七样菜 or 七样羹).
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Soft food is the best food
SBCD sources their soybeans from Paju in South Korea’s Gyeonggi Province. Apparently Paju is famous for two things, one being their Jangdanbaekmok certified strain of soybeans and the other being its proximity to the DMZ separating the two Koreas. I’m not sure how those two things are related, but I do know that their tofu is very mashisoyo.
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The adorable old folks at Poh Guan Cake House
ME (turns to SHOP AUNTIE #2 and asks a question that probably no one has ever dared to ask before): “Auntie, 有什么东西不好吃的吗?”
If they can’t go to the crabs, then the crabs will have to come to them
The Old Folks are very particular about their crabs and have strict criteria on which to choose and how they should be prepared.
First, the crabs must be alive and fresh, which is usually the case in Singapore and not a problem.
Second, the size should be around 1kg — too small and it’s not worth the effort; too large and the meat would be too stringy.
Third, whenever possible, choose pregnant female crabs for maximum roe, which unfortunately weren’t available that day.
Fourth and finally, when cooking, do not, I repeat, do not, deep fry the crabs first. Most stalls do that to speed up the process, but it affects the final texture and causes the meat to stick to the shell.
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