Tag: South East Asian Food

Pok Pok Thai packs a punch!

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On a particularly good day, the spice level of the dishes will be at what I like to call “native Thai” level. Which, for me, translates to sweating at the back of my neck and on top of my head, with the added bonus of a runny nose.

For someone who loves spicy food as much as I do, this is what keeps me coming back to Pok Pok Thai time and again. It’s an addiction, for sure, but oh what a lovely addiction it is.

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Ondeh ondeh cake and other yummy kueh kuehs

We have a soft spot for Montreux Patisserie’s cakes, with the ondeh ondeh one being my particular weakness. I chalk it up to my love for Malay kueh kuehs, including the O.G. ondeh ondeh that inspired the eponymous cake.

It’s just so satisfying to chomp into a chewy mochi-like ball and having liquid gula melaka burst out, mixing with the soft pandan skin and coconut shavings for an intensely flavourful bite. While the cake version can’t replicate the explosion, it makes up for it with an authentic rendition of the complex flavours.

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If they can’t go to the crabs, then the crabs will have to come to them

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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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