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.
Continue readingTag: Singapore
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.
Continue readingThe 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.
Continue readingAnother duck was harmed in the making of this post
We thought that we wouldn’t be able to finish the entire duck, and were indeed struggling around the three-quarter mark. But we decided to press on and managed to wipe out the whole bird, leaving only its lonely head.
Continue readingA gastronomic journey of Sichuan flavours
Our meal started at around 7pm and by the time we finished, it was close to 10pm. It was a solid three-hour marathon of tray-after-tray, plate-after-plate of non-stop food.
Continue readingSo much food, so little time (2021 edition)
I could probably add another dozen or two to the list, but there are only so many weeks in the year and gluttony, after all, is one of the seven deadly sins. We won’t be travelling overseas this year, but we sure can indulge in some revenge eating.
Continue readingIt’s never too early for some kway chap
Nose-to-tail dining is an efficient and sustainable way of eating, and one good example is traditional Teochew kway chap (粿汁). Chop up various pig parts, braise it in spice-accented soya sauce and serve it with flat rice noodles topped with coriander and fried shallots.
Continue readingSpicy Sichuan in Singapore
It’s good to know that spicy Sichuan food is readily available in Singapore, whether it’s at a fancy restaurant like Si Chuan Dou Hua or a casual eatery like Old Cheng Du.
Continue readingWhen it comes to prawn noodles, it’s all about the broth
It’s been raining quite a fair bit recently and the cold weather is ideal for hot, soupy noodles. The Wife is a fan of the prawn broth served at Le Shrimp Ramen, and so we headed down to their Paragon branch for lunch.
Continue reading