Thursday, September 25, 2014

Hill Street Char Kway Teow (禧街炒粿条)

If you are as old as I am, you probably had eaten char kway teow at the old Hill Street Hawker Centre. The hawker centre was demolished in 2000 and I could no longer find the char kway teow stall until recently when I went to Bedok South Market and Food Centre.

I joined the queue of about 20 people and waited patiently for about 45 minutes for a plate of char kway.  The kway teow was not overly greasey, dry.  The kway teow was not empowered by dark sauce and was accompanied with generous serving of beansprouts, chinese sausage, clams, chives, etc. 

It was worth forgoing my diet plan for this plate of char kway teow. 

 My Ratings  :  4.3/ 5
Address  :  Blk 16 Bedok South Market and Food Centre
Operating Hours  :  Tuesday to Sunday


Monday, September 22, 2014

Japanese Potato Salad

Japanese Potato Salad is usually served in Japanese or Korean restaurant as side dish.  The portion serves is always miserable.  I decided to learn how to make it so that my family can enjoy it anytime.


1)  2 potatoes
2)  1 small carrots (cut into thin strips)
3)  1 small zucchini or cucumber (slice thinly)
4)  1/2 onion (slice thinly)
5)  4 tablespoon mayonnaise (Japanese type)
6)  1 tablespoon bacon bits
7)  1/2 teaspoon salt
8)  pepper
9)  1 teaspoon vinegar or apple cider vinegar


1)  Boil potatoes in boiling water with salt.  Remove potatoes when tender.

2)  Light mash the potatoes in a big bowl.  Make sure there are big chucks of potatoes in the bowl.

3)  Add salt, pepper and vinegar to the potatoes and mix well.

4)  Sprinkle some salt to onion.  After 2 to 3 minutes, wash the onion with water.  Squeeze out water.  (You can wrap onion in kitchen towel and squeeze out the water.)

5)  Sprinkle some salt to cucumber and carrot in separate bowl.  Squeeze out water after 2 to 3 minutes.   
6)  Add onion, carrots and cucumbers to potatoes.  Add bacon bits and mayonnaise and mix well.

7)  Chill salad in the fridge and serve cold.

1)  You can add hard boiled eggs
2)  I do not have ham or bacon, so I use bacon bits instead.
3)  Some people actually replace mayonnaise with a mixture of Greek Yogurt, vinegar and Dijon mustard.

Friday, September 19, 2014

Strictly Pancakes

My mum used to make pancakes for me when I was young.  Lovely buttery smell would fill the kitchen whenever she made them.  Therefore I always look forward to a nice piece of pancake.

I was looking for a place to have breakfast at the same time get my work done.  Killiney Café was crowded.  I did not want people looking over my shoulders wondering what I was doing and giving me nasty stares.  I ventured along Upper East Coast Road, looking for a peaceful looking eatery.  Strictly Pancakes Store was soon waving to me.   There were not many people and for a cafe that specialises only in pancakes,  I would assume the owner is proud of his pancakes recipe and it must be special and delicious.

I actually wanted to order a savoury pancake but was told they only serves the breakfast set and standard pancakes.  I settled for pancakes with scramble eggs.  I didn't wait too long for my breakfast. The pancakes were beautifully cooked...thick and brown on the outside. They were also fluffy and soft.  There was slight hint of lemon too.  Scramble eggs were well cooked...not to runny or dry. Just the way I like it.  The pancakes are served along with Pure Canadian Maple Syrup and  Specialty Butters.  We can choose to have salted, unsalted or garlic and herb butter.....what a lot of choices for butter.

I personally like this place.  It is quiet, spacious and I believe children would enjoy their pancakes here.  I did manage to complete my work while enjoying my breakfast.

Strictly Pancakes has inspired be to make my own pancakes.  I would ask my mum for her recipe and create my own pancakes.

My Ratings  :  3.6 / 5
81 Upper East Coast Rd
Singapore 455220
 Tel: 6448 7332

 44A Prinsep Street
Singapore 188674
Tel: 6333 4202

Opening Hours:
Mon:1800 – 2200*
Tue – Thu:1130 – 2200*
Fri:1130 – 0000**
Sat:1000 – 1600*

1800 – 0000**
Sun:1000 – 1600*

1800 – 2200*
*Kitchen closes 30 min before
**Kitchen closes 45 min before

Thursday, September 18, 2014


Bibimbap is a traditional Korean dish that has lots of vegetables, which means it is healthy.  My daughter ,who does not like vegetables, will finish a bowl of bibimbap without any complains.  Her reason is she will eat anything with gochujang (Korean Hot Pepper Paste).  I would ready agree with her because I can eat the whole cucumber by dipping in the paste. 


1)  200 g minced beef / pork / chicken
2)  1 carrot
3)  1 cucumber
4)  4 mushrooms
5)  spinach
8)  Sesame oil
9)  Salt and pepper
12)  sesame seeds
13)  3 cloves garlic (minced)
14)  Steam white rice
15)  1 egg

Bibimbap sauce

1. 3 tbsp gochujiang
2. 1/2 tbsp vinegar
3.  1 tsp sugar
4.  1 tbsp sesame oil
5.  1 tbsp. sesame
6. 1/2 tsp minced garlic
7.  1 tbsp. soy sauce
8.  1 apple

Method for Bibimbap sauce

1)  Blend apple to make into apple sauce.
2)  Add all the other ingredients to apple sauce and mix well.

Method for Bibimbah

1)  Marinade minced beef with soy sauce, sugar, 2 gloves minced garlic.  Stir fry beef until cooked.
2)  Cut carrot and cucumber into thin sticks.
3)  Diced mushrooms into small cubes.
4)  Sautee mushrooms with some sesame oil.  Sparkle some salt as you sautee the mushrooms.
5)  Sautee carrots with some sesame oil.  Sparkle some salt to taste.
6)  Cook spinach in a pot of boiling water.  Remove from pot when cooked and leave spinach in a bowl to cool.  Once spinach is cooled, remove excess water by gently squeezing spinach.  Add some sesame seeds, 1 clove of minced garlic and some soy sauce to the spinach and mix well.
7)  Fried an egg.  (I prefer sunny side up)
8)  Scoop some steam white rice in a bowl.  Arrange carrots, cucumber, minced beef, spinach and mushroom nicely.  Place the egg in the middle (as shown in the picture)  Add bibimbap sauce.

1)  You can add any types of vegetables.  I usually add bean sprouts, which will add crunch to bibimbap.
2)  I did not sautee cucumber as I want to retain its crunchiness and freshness.

Tuesday, September 16, 2014

Oyako Don (chicken and eggs bowl)

Oyako Don is a simple healthy dish.  I usually cook this dish when I cannot think of any dishes to cook.  I only need to wash a wok after cooking.

Ingredients  : 

1)  2 eggs
2)  1/2 onions (slice thinly)
3)  1 chicken breast (cut into cubes)
4)  4 tablespoon soy sauce
5)  3 teaspoon sugar
6)  1/2 cup dashi stock
7)  Spring onions (cut)


1)  Bring dashi stock to a boil.  Add soy sauce and sugar and stir well.

2)  Add onions and cook until onions turn soft.

3)  Add chicken and cover the wok or pot.

4)  Beat 2 eggs lightly and pour them into the wok once chicken is cooked.

5)  Cover the wok or pot and let it simmer for a few minutes.  Remember not to overcook the eggs.

6)  Scoop eggs and chicken over some rice.  Garnish with spring onions.

You can garnish with seaweed.

Friday, September 12, 2014

Teochew Handmade Pau Stall @ Toa Payoh

My friends had been urging me to try the char siew bao(叉燒包) from Teochew Handmade Pau stall at Toa Payoh Lorong 1 market.  I don't really appreciate char siew bao(叉燒包)  so I didn't have the thought of trying it and on top of that, there is always a long queue, especially during weekends.  What I know from the look of the bao is that I can finish the small char siew bao(叉燒包)  in 2 bites and nothing special. 

One Sunday morning, I noticed that the queue was not so long at the stall, I decided to queue for the char siew bao(叉燒包) .  While queuing, I noticed there was a big steamer in the stall and the workers would put bao, chicken glutinous rice(糯米鸡),siew mai (烧卖) and other dim sums in to steam.  Many people were also buying boxes of baos.  The chicken glutinous rice(糯米鸡),  was cooked from scratch in an old fashion metal bowl which we seldom see nowadays.  I told myself  I must try the chicken glutinous rice.

The chicken glutinous rice(糯米鸡),  did not disappoint me.  It was savoury and the chicken was tender, though it was a bit on the oily side.  However, I felt healthier eating from the old fashion metal bowl then those from plastic containers.  My theory was that toxic from the plastic container would melt and mix with the food, although my friends laughed at me when I said that. 

The mini char siew bao and rou bao 肉包(meat bun), which cost 60 cents each, which was about half the size of my fist, was delicious.  The skin was thin and the char siew fillings was generous.  Char siew was savoury but yet sweet and the meat fillings were well marinated and moist. 

Char Siew Bao with delicious fillings

I would definitely buy the char siew bao and other dim sum again if the queue is not long.

My Ratings  :  3.5 /5
Address  :  Teochew Handmade Pau
                  Blk 127 Toa Payoh Lorong 1 Market (2nd floor)
Nearest MRT Station  :  Toa Payoh MRT Station
                                        Braddell MRT Station

Wednesday, September 10, 2014

Minced Meat Noodles @ Old Kallang Airport Market

Bedok South Minced Meat Noodles stall was originally from at Bedok South but it has been re-located at Old Kallang Airport Market and Food Centre.

The stall is well-known for its soup, which has a generous amount of minced meat and dumplings which are bigger than the usual dumplings served in other stalls. 

While waiting for my noodles, I witnessed the generous amount of minced meat the aunty used for each dumplings.  There were also tiny bits of sole fish in each dumpling.  The soup was supper.

The noodles were cooked al dente but the sauce was too sour for my liking.  This could mean that too much vinegar was added to the sauce.  I personally prefer the soup version to the dry version.

My Ratings  :  3.3 / 5

Nearest MRT station : Dakota MRT Station

Address :  Old Kallang Airport Market and Food Centre
                 51 Old Airport Road
                 Singapore 390051



Tuesday, September 9, 2014

Vegetable Stock

I use vegetable stock in some of my cooking.  It is healthier to make your own stock than buying from the supermarket.  My daughter does not like to eat vegetable.  Using vegetable stock is one of the ways I use 'camouflage' vegetable.  I always tell her "All good things in a pot."  She will drink the soup without complaining. 

Vegetable Stock


1.  2 stalks celery (cut into small pieces)
2.  1/2 white onion (diced)
3.  4 mushroom (any type)
4.  2 carrot ( cut into pieces)
5.  some herbs
6.  3 cloves garlic (minced)
7.  1/4 teaspoon black pepper
8.  10 cups of water
9.  1/2 teaspoon salt


1.  Sautee onion and garlic.
2.  Add celery, carrots and mushrooms.  Cook for about 10 mins until soften.
3.  Add herbs, pepper and stir well.
4.  Add water and cook for about 1 hour.
5.  Add salt to taste.

Tips  :

1.  You can freeze the stock if you want to use in the next few days.

Saturday, September 6, 2014

Zi Char @ Tampines Blk 826

It is past my dinner time.  My tummy has given me clear signal that it is time to feed it, so I walk to this particular stall (He Xing Restaurant) ,which looks crowded, to have my dinner.  The sightings of a crowd eating Zi Char is an indication that this stall sells good food.  At look at the menu, I am confident that I am going to enjoy my dinner. 

I have not eaten yam ring for a long time.  The last time I had yam ring, the yam ring was over cooked and tiny.  Although I order a small yam ring, the size is decent.  The ring is also filled with a generous portion of toppings such as cashew nuts, prawns, baby corns etc. 

Pumpkin Butter Chicken is an unusual dish.  The fried tender chicken is coated with a thick, creamy layer of pumpkin butter sauce.  The amount of butter is just right and does not over-take the taste of pumpkin.

The tofu dish here cannot be found else where too.  A huge piece of deep fried tofu is soft in the inside and crispy on the outside.  It is top with tiny ikan billis which add extra crunch to the dish.  The savoury sauce is one of a kind and adds flavour to the bland tofu. 

I must say the food here is quite good.  Although the stall is located in a coffee shop, diners can choose to have their dinner fresco dinning the zi char way. 

My Ratings  :  3.7 / 5

Address  :  He Xing Restaurant
                  Blk 826 Tampines Street 81
                  #01-86 Singapore 520826

Telephone  :  6785 0054

Wednesday, September 3, 2014

Simply Chocolate Chip Cookies Recipe

Making chocolate chip cookies can be as easy as ABC.  This is the first time I bake chocolate chips cookies.  The cookies turn out to be crisp on the edges and chewy in the middle. 


1) 325 g flour (sieved)
2) 230 g butter
3) 160 g semi-sweet chocolate chips
4) 200 g castor sugar
5) 200 g brown sugar
6) 2 eggs
7) 2 teaspoon vanilla essence
8) 1/2 teaspoon salt
9)  1 teaspoon baking powder
10)  2 teaspoons hot water


1)  Preheat the oven to 175 degrees C (350 degrees F)
2)  Cream the butter, castor sugar and brown sugar in a big bowl until smooth. 
      (I use a wooden spoon to mix the ingredients instead.)

3) Add eggs one at a time, then stir in the vanilla essence. 

3) Dissolve baking soda in hot water. Add to batter along with salt.

4)  Stir in flour, chocolate chips.

5)  Drop by half a tablespoon onto ungreased pans.  Remember to leave a gap between each dough.

6)  Bake for about 10 minutes or until the edges are nicely browned.

I like this recipe because I don't have to use a mixer.  Of course if you prefer to use a mixer, go ahead.

If you prefer big cookies, drop a large tablespoonful of dough instead of half a tablespoon.

Tuesday, September 2, 2014

Korean Fried Chicken (Dakgangjeong)

Korean Fried Chicken (Dakgangjeong)

Ingredients :

Chicken Drumettes

1) 8 chicken drumettes
2) 1 teaspoon minced garlic
3) corn starch
4)  1/4 teaspoon salt and pepper (black pepper preferred)


1)  3 cloves garlic (minced)
2)  5 dried chillies (cut into small pieces and remove seeds)
3)  5 tablespoon soy sauce
4)  5 tablespoon honey
6)  1 teaspoon vinegar
7)  1 teaspoon mustard (Optional)
8)  1 teaspoon sugar


Chicken Drumettes

1)  Marinade chicken drumettes with 1 teaspoon minced garlic, some salt and pepper.
2)  Dust chicken drumettes with corn starch.

3)  Deep fried drumettes for about 12 mins.  Remove from hot oil and let it cool for a few seconds.

4)  Deep fried again until golden brown.


1)  Sautee minced garlic and dried chillies until fragrant.
2)  Add soy sauce, honey, vinegar and mustard and stir well.
3)  Add sugar and stir until sauce thicken.
4)  Add fried drumettes to the sauce.  Make sure all drumetttes are coated with the sauce.

Tips  :
1.  Double fried will ensure that the drumettes retain their crunchiness.
2.  The portion of soy sauce and honey must be in the ratio of 1:1
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