I can eat this every day for the rest of my life.
Sambal kang kong
~Ray
Thursday, July 24, 2008
Wee Nam Kee
A trip to Singapore is not complete without a visit to my favorite roasted chicken rice place.
I can eat this every day for the rest of my life.
Sambal kang kong
~Ray
I can eat this every day for the rest of my life.
Sambal kang kong
~Ray
Shangri-La High Tea
My husband fell in love with the concept of high tea three years ago during our honeymoon in Singapore. He is a tea fanatic with a sweet tooth. His first introduction was the high tea buffet at the Shangri-La.
What a spread!
The sushi was a little out of place.
Haha ... yes, it's laksa! It's actually pretty good.
A little greens to offset all the protein.
All-you-can-drink tea
God almighty ... we were full.
~Ray
What a spread!
The sushi was a little out of place.
Haha ... yes, it's laksa! It's actually pretty good.
A little greens to offset all the protein.
All-you-can-drink tea
God almighty ... we were full.
~Ray
Tuesday, July 15, 2008
Join the Line
During a recent trip to Singapore, my husband and I stayed at our aunt's place in Sembawang. Her apartment is very close to the mall and MRT station. Every time we took the MRT, we would pass by this place.
Look at the line! Must be good, right?
The price is good and the chicken is not bad, but the noodles are a bit bland. Overall, it was a disappointment.
~Ray
Look at the line! Must be good, right?
The price is good and the chicken is not bad, but the noodles are a bit bland. Overall, it was a disappointment.
~Ray
Crepes & Co
My husband and I are brunch people. And our friend Camilla, whose sister is currently living in Bangkok, recommended the very popular Crepes & Co. The restaurant is very laid-back, the service is excellent, and the food is okay. It's standard brunch fare. The fun part is ordering: You get a checklist of options ranging from French toast and crepes to bacon and eggs. Kevin ordered the brunch special which includes tea, juice, French toast, crepes, fruit, bread basket, ham, bacon, and eggs. It's ALOT of food.
Tea to start
Kevin drinking watermelon juice
French toast
Ham, bacon, and scrambled eggs
Fruit plate
My three-cheese crepe with bacon. It has great flavors and texture, but the bacon was a bit tough.
18/1, Sukhumvit Soi 12
Klongtoey 10110
Bangkok
Thailand
http://www.crepes.co.th/
Tea to start
Kevin drinking watermelon juice
French toast
Ham, bacon, and scrambled eggs
Fruit plate
My three-cheese crepe with bacon. It has great flavors and texture, but the bacon was a bit tough.
18/1, Sukhumvit Soi 12
Klongtoey 10110
Bangkok
Thailand
http://www.crepes.co.th/
Tuesday, July 8, 2008
Hakka Abacus Stir-fry
My grandma came to visit us last month...mostly to see her first Great Grandson. :) While she was here, I took the opportunity to ask her to teach me how to make the Hakka Abacus stir-fry. It's one of my favorite dish growing up. My grandma often made it for special occasions like Chinese New Year. I've made it a few times with my grandma but never paid much attention to the ingredients or the measurement, especially for the abacus.
It's actually quite similar to making Gnocchi but instead of potato, we use tapioca or yam.
Grandma cooking away...
Abacus Ingredients:
1 lb of small tapioca (you can also use yam)
1/2 bag of 14oz tapioca flour
Water
- Use a grater to grate the tapioca into shreds. This will help the tapioca to cook more evenly. Place the shredded tapioca into dish and place it in the steamer.
- Steam the tapioca for 15 minutes or until it's soft and done
- While the tapioca is nice and hot, transfer it into a mixing bowl.
- Slowly add tapioca flour and mix with a spatula or wooden spoon. If you are not afraid of the heat, use your hand. Keep adding the flour and fold into the tapioca well. This is the hard part but you know it's well mixed if the "dough" is no longer sticky to your touch. If it's still sticky, add more tapioca flour.
- Once the dough is well mixed, pull a small piece off (about the size of a quarter) and roll into a ball. Press your thumb lightly into the ball to create an indent in the middle. Set aside, and make the next ball.
- Heat a big pot of water. Once the water is boiling, add the abacus dough into the water. When the abacus floats to the top of the pot, it's done.
- Scoop up the cooked abacus and put them into a bowl of cold water. This will prevent the abacus from overcooking.
- This process can be done ahead of time, ie night before, and chill in the fridge until you are ready to use it.
Abacus Dough
Stir-fry ingredients:
1 cup of Dried black fungus (soak in water)
1/3 lb of ground pork
1 tbsp of dried shrimp (soak in water)
1/2 cup of dried mushroom (soak in water and sliced)
Shredded Napa Cabbage (OPTIONAL)
Chopped garlic
- Heat the wok with oil and add garlic
- Once the garlic is fragrant, add the ground pork.
- Stir until the pork is cooked. Then add dried fungus, mushroom, dried shrimp and napa cabbage
- Season with salt, pepper and fish sauce
- Add Abacus and cook until the abacus is nice and soft
Final product - Tah Dah...
Love love this dish. I'm going to try and attempt to make it again on my own. See if it'll turn out the same. :)
~ Mina
It's actually quite similar to making Gnocchi but instead of potato, we use tapioca or yam.
Grandma cooking away...
Abacus Ingredients:
1 lb of small tapioca (you can also use yam)
1/2 bag of 14oz tapioca flour
Water
- Use a grater to grate the tapioca into shreds. This will help the tapioca to cook more evenly. Place the shredded tapioca into dish and place it in the steamer.
- Steam the tapioca for 15 minutes or until it's soft and done
- While the tapioca is nice and hot, transfer it into a mixing bowl.
- Slowly add tapioca flour and mix with a spatula or wooden spoon. If you are not afraid of the heat, use your hand. Keep adding the flour and fold into the tapioca well. This is the hard part but you know it's well mixed if the "dough" is no longer sticky to your touch. If it's still sticky, add more tapioca flour.
- Once the dough is well mixed, pull a small piece off (about the size of a quarter) and roll into a ball. Press your thumb lightly into the ball to create an indent in the middle. Set aside, and make the next ball.
- Heat a big pot of water. Once the water is boiling, add the abacus dough into the water. When the abacus floats to the top of the pot, it's done.
- Scoop up the cooked abacus and put them into a bowl of cold water. This will prevent the abacus from overcooking.
- This process can be done ahead of time, ie night before, and chill in the fridge until you are ready to use it.
Abacus Dough
Stir-fry ingredients:
1 cup of Dried black fungus (soak in water)
1/3 lb of ground pork
1 tbsp of dried shrimp (soak in water)
1/2 cup of dried mushroom (soak in water and sliced)
Shredded Napa Cabbage (OPTIONAL)
Chopped garlic
- Heat the wok with oil and add garlic
- Once the garlic is fragrant, add the ground pork.
- Stir until the pork is cooked. Then add dried fungus, mushroom, dried shrimp and napa cabbage
- Season with salt, pepper and fish sauce
- Add Abacus and cook until the abacus is nice and soft
Final product - Tah Dah...
Love love this dish. I'm going to try and attempt to make it again on my own. See if it'll turn out the same. :)
~ Mina
Sunday, July 6, 2008
More Bangkok Photos!
Donuts for breakfast
Flat rice noodles in tom yum soup.
Pad thai
Baked pizza
Fruit at the hotel
It's mangosteen season!
~Ray
Bangkok Market
When I travel, I always love visiting the city's market. This one was a block from our fabulous hotel Siam @ Siam. Actually, it turned out to be a pretty scary market. There were flies everywhere! Gross!
I bought a fried chicken from a vendor. As I was paying the guy, I could smell the oil he cooked the chicken in. It smelled rancid! Ewwwww! But I was stubborn and I insisted on eating it. I prayed before I took a bite. It was terrible. I threw the rest in the trash. That was the extent of my Bangkok street food.
~Ray
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