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Peppery Hot – Ng Ah Sio Bak Kut Teh

I have eaten numerous times at Ng Ah Sio Bak Kut Teh (or Pork Ribs) Eating House. This has got to be a must try dish in our garden city island – Singapore. I’ve tried both the Rangoon main branch and the newer branch at Tanjong Katong area. The quality is consistent and the restaurants are equally packed during the peak eating hours.    The soup has a unique aroma and blend of herbs and pepper mixture. The soup combination is made of up of fresh pork ribs, garlic and a blend of Ng Ah Sio herbs which attracts both locals and tourists alike to their store. I would usually order either the lime juice drink or hot chinese tea to cool the spiciness in the soup due to the strong peppery blast. The soup and ingredients are usually boiled over a long period of time as you would be able to notice the garlic and pepper residue at the bottom of the bowl. This store to me is in my top 5 Bak Kut Teh restaurants in Singapore which is a must try. My other personal favourite is the one located at Clark Quey area – Song Fa Bak Kut Teh. What to order? Their menu has alot of dishes ready for order. I have listed my typical favourite orders from this store after having tried out most of their dishes. NG AH SIO Bak Kut Teh Menu - Front Cover NG AH SIO Bak Kut Teh - Menu 1. Signature Spare Ribs Soup I prefer this dish to the Signature Pork Ribs soup as the meat on the Spare ribs are more tender and can be easily peeled off from the bones.    2. Pig Tail Soup For the more adventurous eaters and for those who don’t mind trying fatty meat. Close up on the Pigs' Tail Soup I will usually get the frowns and OMG expressions from friends when I order this dish. It’s great tasting seriously! love it as it’s SOFT and the smelly pig tail smell has somewhat been gotten rid off for this soup. 3. Braised Pig Intestines  Note that this is the small intestines dish.  4. Blanched Pig Kidney The Kidney has a slight crunchiness bite as compared to the liver. Refer to the dish second from the right.  5. Side dishes – You Tiao & Preserved Vegetable The ‘You Tiao’ (or ‘You Char Kway’ in English) goes well with the soup. Dip it into the soup...

TCC – The Connoisseur Concerto

During this season of the Great Singapore Sale (GSS), TCC is currently offering a 1-for-1 promotion on their main dishes and pastas for their members. Most of my family and friends are already members and we took the opportunity to feast again on our favourite dishes at TCC! Note: To qualify for membership, you will need to spend just SGD$80 on one receipt. The great thing about this membership is during your birthday month, you get 50% off your bill (excluding 7% GST and 10% Service Charge) for the first visit of your birthday month and 30% off for your second visit.   The Appetizers Wild Mushroom Bisque This is a bowl of creamy wild mushrooms broth served with garlic bread. Their mushroom soup is not too thick and this bowl alone is likely to make you full, therefore it’s good to share unless you have a big appetite. The Tuna Salad is also a must-try. There are 5 pieces of tuna per plate tossed with homemade citrus-miso dressing.  Tuna Fish Salad Pastas This has got to be my personal favourite pasta – the Spaghetti Aglio Olio flavoured with chilli and garlic and accompanied with prawns and pan-seared scallops. I have eaten this dish for at least 10 times so far and I’m pretty sure that I’ll order this at my next visit. Note: This dish is rather spicy due to the chilli padis and seeds found in the whole dish. You could request for a less spicy dish when placing your order. Seafood Aglio Olio  A new dish added to the menu recently is the Soft-shell Crab with Black Pepper Pasta. It’s my second favourite pasta now. The Spaghetti is tossed in spicy teriyaki black pepper sauce, crowned with crispy fried soft-shell crab and asparagus spears. I love the generous serving of tobiko as the garnishing too. As for this Chicken Spaghetti, the taste is just so-so. I do not recommend this as the above two choices are definitely better than this. Mains TCC has a good selection of great tasting healthy main dishes too! This is one place where you can feast on delectable, guilt-free food!   Oven-roasted Spring Chicken with Brown Jus Beef Striploin with Yakiniku Butter Sauce Snacks If you’re looking just to have some munchies or small bites, try the hearty portion of wedges with irresistible melted cheese dip. Otherwise, the Shrooms Bite – a delicious light puff pastry filled with a sautéed mushroom ragout will make a great choice too. Drinks Hazelnut Latte Caramel Ginger Crumble...

Ji De Chi Dessert Liang Seah Street Bugis

After our Korean Dinner at Wang Dae Bak Restaurant, we headed to Chinatown looking for desserts but Mei Heong Yuen Dessert store was closed at 10pm!? Upset that our desserts plans were foiled, the girls swiftly decided on satisfying their desserts cravings at Bugis Liang Seah Street. Usually we would have headed for Ah Chew Desserts but the queue for seats was way too long!  Jer then recommended that we try Ji De Chi  but it was equally packed on a weekend. Thank goodness for her contact, otherwise we would have to wait even longer!  Anyways, a form was given to us readily to fill up our orders. We had to pass it to the staff once we were done and make payment at the cashier before the food was served.  My All-time favourite – Mango with Pomelo Sago tasted very good.   Jer tried the Durian Shaved Ice SGD$6.00 and the taste of the durian is creamy and sweet! Love it! The shaved ice is thinly shaved and is so soft and smooth that I took quite a few mouthfuls of her dessert.    Shengfang’s Mango Ice with Mango Icecream. (Do note that this is not a shaved ice dessert. Look carefully before ordering as there are quite a number of mango desserts in the menu.) It’s still a good choice but shaved ice would have been nicer.  Other great tasting dishes are the Green Tea Snow Ice with the yummy red beans and nata de coco and Black and White Sesame Paste which has a Rich, Mellow Taste.  Another flavourful Hot Dessert is the Double Boiled Snow Pear with Chuan Bei & Red Dates. We also won a Herbal Jelly (SGD$2.30) from a Scratch to Win card!  It has a natural bitter taste and tastes great with honey poured over it. Wish us luck in this lucky draw! Wish us luck in the grand draw!   1. Ji De Chi (Liang Seah Street)8 Liang Seah Street #01-03Tel: 6339 9928Opening Hours: Sun to Thurs 11am – 11pm                              Fri & Sat 11am – 1130pm  Note: Ji De Chi has three outlets. The other two outlets are located in Jurong Point and Plaza Singapura.  2. Ji De Chi (Jurong Point) 63 Jurong West Central 3 Jurong Point (New Wing) #03-102/103/104 Tel : 6794 8887Opening Hours: 11am-10pm 3. Ji De Chi (Plaza Singapura) 68 Orchard Road #B2-53Basement 2, Plaza Singapura Tel : 63379828Opening Hours:...

Thailand Travel Blog – Bangkok Mr Jones Orphanage at Siam Center

I’ve been to Siam Center, Bangkok for shopping but it’s my first time going to Mr. Jones’ Orphanage located on the 3rd floor – a great recommendation from my BKK travel buddies Mr Ho and Ros. Their Signboards…    This is a whimsical cafe which serves cakes and drinks. The whole outlook resembles an oversize dollhouse that has a quirky charm with overhanging trains, trains tracks, planes, teddy bears hanging from low lamps and toy soldiers displays etc.  When we reached there at about 4pm, the place was crowded and all seats were taken on 2 sides of the cafe. We waited in queue for about 20 minutes before we were ushered to our seats. The decor brings back childhood memories and the cakes table display at the entrance is ‘Aww-so-beautiful’. The Cakes are freshly prepared and made and you could catch the glimpse of the chef preparing your order. Once a cake is sold, it’s sold and usually there’s no replacement of that cake for that day. Then again, you will be so spoilt for vast selections there as most of these cakes are just so exquisite  and tasty! There is enough to satisfy any kind of sweet tooth, whether you fancy a grown-up semolina, pistachio and honey cake or a scone with jam, or perhaps even my childhood dream cake, a triple chocolate M&M Kitkat cake with chocolate mousse filling. The list doesn’t stop there – they serve cookies, brownies, red velvet cake and a large chocolate and cream cake that looks like an Oreo. I will suggest that you come with friends and share the cakes as you will be tempted to order more than what you can eat in one go. After eating till you’re sugar high and guilty, you can then go hit the gym! In a nutshell, if you’re a cake lover looking for a child-inspired experience, this is the place for you ! The teddy bear toy-theme factory-like cafe is highly patronised by customers, so spare a little while waiting for a free table when you’re there over the weekends. Mr. Jones’ Orphanage3rd Floor, Siam Center (BTS Siam)Tel: 02-658-1163 Related Posts: 1. Stay at Centre Point Silom (At Riverside)2. Bloody Delicious Pig’s Blood Soup 3. Asiatiq (Calypso Bangkok) style=”display:inline-block;width:728px;height:90px” data-ad-client=”ca-pub-1687088552728435″...

China Travel Blog – Macau Canal Shoppes Venetian

After we checked into Hotel Okura Macau (see previous post), we began on our journey to the Venetian on the Cotai Strip via Galaxy Hotel buses.   Note: Shuttle buses are complimentary to all guests and they bring you to all popular tourist attractions. Do ask the hotel staff for a copy of the shuttle buses schedule. Canal Shoppes Venetian Macau I’ve been to Venetian before and I do recall the opulence and excitement that got to me on my first trip. The Venetian on the Cotai Strip in Macau is modeled on its sister casino resort The Venetian Las Vegas, and is the seventh-largest building in the world by floor area. The Venetian Macao is the largest casino in the world, and the largest single structure hotel building in Asia. It’s a mammoth building which is visited by loads of tourists everyday. Landscape view of the shopping area… An Opera Singer performing at Venetian… We found some golden eggs!  The wow factor of this place comes from strolling through the shops lining the canals. If you look up, the ceilings are painted to resemble a pretty blue sky which gives you the impression that it’s always daytime and there’s no need to rest or sleep. It’s a pretty clever use of lighting to lull shoppers into thinking that it’s not yet time to go and that there’s still more time to shop. Other parts of this place have also installed replicated pieces of artworks from the Las Vegas casinos as well. The Venetian Gondolier sings the Italian opera melodies. It’s rather enchanting as they have very good vocals and perform with great passion. The casino at Venetian is super packed and extremely smoky. I didn’t like going in there but it’s the area that leads us to the other parts of the building. This is the centre-piece ceiling art attraction. Worth taking a look if you’re there.   Festivita Foodcourt We had our meals at Festivita Foodcourt which offers a wide array of dining choices from all over the world (e.g. Japanese, Korean, Chinese, Vietnamese, Thai, Mexican and American). The 1,000 seats foodcourt is located on the 3rd floor of the Grand Canal Shoppes. However, do note that one bowl of Wanton noodle can set you back SGD$8 or MOP$48. If you ask me, please don’t order the wanton noodle. Try the Duck rice store. Yes the price may be steep like SGD$20 or MOP$120 for 2 pax portion (comes with 2 bowls of rice). Egg...

The Red Velvet Cake

I have been getting my Red Velvet Cake fixes at Pasarbella and some other cafes and decided that it’s time to make my own and share with my family. I just needed to make my own! 🙂 I started off with Betty Crocker’s recipe again for the Red Velvet cake mix. This is a simple and straightforward recipe that’s good to make for kids too. Betty Crocker's Super Moist Red Velvet Cake There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family, holidays and home. The best occasion to eat this traditional cake is during Christmas and I totally love the holiday season. Red Velvet Cake Betty Crocker Super Moist Cake Mix (Red Velvet) 1 1/4 Cups of water 1/2 Cup Vegetable Oil 3 Eggs 1. HEAT  Heat oven to 350 degrees F / 165 degrees C for shiny metal or glass pan or Heat oven to 325 degrees F for dark or nonstick pan. Grease the bottom and sides of your pan (use paper baking cups for cupcakes). Ensure that the Glass Pan is well greased 2. BEAT Beat the cake mix, water, oil and eggs in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally (batter will be lumpy).  The completed mixture Pour into Glass Pan when done. 3. BAKE The bake time differs according to the size of pan you use. 13″ x 9″ = 30-35 mins Two 8″ Rounds = 30 – 35 mins Two 9″ Rounds = 25-30 minutes 24 Cupcakes (2/3 full) 18-23 minutes 12-Cup Fluted Tube (bundt) = 40-45 minutes For the glass pan that I used, I baked for about 35 minutes. Use a toothpick and insert it into the center, it should come out clean. Otherwise, continue baking a while longer until your toothpick comes out clean. Cool for 10 minutes before removing from pan. Baking's done for the red velvet cake Cool completely before frosting. Suggestion: Once the Red Velvet Cake layers have been baked and cooled, it is recommended to place the cake layers in the refrigerator (for several hours) or freezer (for at least an hour) before frosting. This extra step makes the spreading of the frosting a much easier task as a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency...

Wang Dae Bak Korean BBQ Restaurant

One of my friends raved about this Wang Dae Bak Korean BBQ Restaurant which serves up authentic Korean BBQ savouries. It is located at Amoy Street which is rather near Telok Ayer MRT Station (Downtown Line 1, Singapore).  The rather packed restaurant By the time we reached there, the whole restaurant was almost filled. The restaurant isn’t that big and one table is just enough for 5 people. The decor of the restaurant, the BBQ chimney, seats with round chairs reflects the typical BBQ restaurants you see in Korea. I like the idea of the seats which allow you to put your bags inside it after you have lifted the cover. The side dish spread framing out charcoal grill. The waitress served up the side dishes rather quickly. Some of the side dishes actually  tastes rather good. E.g. : Bean Spouts, Mash Potato, Radish pickled with red chilli, Kim Chi, Tofu, Lettuce (to wrap the meats). Each person is also given individual portions of condiments comprising salt, ssamjang for the BBQ meat and sesame oil. The trays of meat - Beef, Pork and Spicy Chicken The girls ordered around 5 servings of meat consisting Beef, Pork, Chicken for BBQ. There’s many different cuts available for each of the meats: Beef Brisket, Boneless Prime Rib, Marinated Prime Rib, Marinated Chicken, Pork Belly, Marinated Shoulder Loin, Herb Wine Pork Belly, Spicy Marinated Pork Belly etc. Rice cakes are also served together with the meats. While waiting for our meats to be served, one of the waiter came out with a golden kettle and started pouring some yellowish liquid into the rims on the side of the grill plate. It turns out to be yummlicious scrambled egg! Brillant way of cooking them and best part of it, it’s free flow.  The egg - yellowish liquid in the rims on the side of the grill plate. Apparently, the reason for providing eggs is to put out the flames from the spicy dishes. Eating eggs or Toufu can help to put out the ‘flames’ from spicy food. Starting off with Gar Grilling the meats We started BBQ-ing. Notice the steamed eggs on the sides. The haemul pajeon (Seafood pancake) is uniquely served on a bamboo-woven plate.  The portion is rather big and more than enough for 5 pax. It’s thin and crispy at the edge and tastes best with the sauce which came with the dish. Try the Korean Ginseng Chicken Soup that is served with porridge...

Making Lemon Ice Cubes – Time Saving Tips

I used to really love carbonated and sugary drinks, but I have now developed a liking for healthier choices i.e. Lemon with Water. I noticed that restaurants usually serve up iced water with a couple of lemon slices and sometimes with mint in a big jug. I adore the soury taste of lemon / lime etc. Recently, a friend of mine gave me the idea to make them in bulk by freezing little lemon ice cubes. I bet there are many other people doing this, but I thought it’ll be good to share. What you’ll need 1. Bag of lemons (I used 3 lemons bought from NTUC Fairprice, Singapore) 2. Juicer 3. Ice cube tray Method 1. Start by cutting the lemons into halves. 2. Squeeze them using the hand juicer. The pulps will be collected at the strainer portion of the Juicer. Squeezing the 3. Pour the lemon juice yielded of about a tablespoon’s worth in each ice cube compartment  Optional: I have added the pulps (after removing the lemon seeds) into each ice cube compartment. 5. Put the tray into the fridge and wait for it to freeze. Once the lemon ice cubes are frozen, you can pop them out. Run a little water on the bottoms to loosen the ‘cubes’ if you need to and pop them out of the tray. Store the frozen cubes in an ice cube tray/ freezer bag. That's the amount of pulps and juice you get from 3 lemons My tray of lemon juice and pulps Whenever you want a glass of water with lemon, just add 1 to 2  lemon cubes to your glass or pitcher.  As the ice melts, the lemon will flavour your water. You could try adding mint to the lemon too. Water is essential to life… so always keep hydrated. Share this goodness with your family and...

Thailand Travel Blog – Bangkok #2 – Bloody Delicious Pig Blood Soup

Chinese have the reputation for eating almost every living thing. So, as a Chinese, how could I possibly resist this delicacy?    I grew up enjoying the unique taste of pig’s organ soup that was served with pig’s blood, but it was not before long that this dish was banned due to hygiene reasons. I had cravings for it and recalled asking my mum whether she could buy them for me to satisfy my cravings. Those of you who have such cravings will probably love the soft texture and bloody taste of this maroon coloured cube. Well, it was only after travelling in Thailand Bangkok did I then realised that the congealed pig’s blood can be found almost everywhere! *OMG*  In my previous post, I mentioned that Ros & I ordered 3 bags of congealed Pig Blood from the street hawkers for supper. The auntie probably thought we were mad. If I didn’t recall wrongly we probably paid somewhere between 100  to 150 baht (SGD$4 – $6) and didn’t expect to get 3 bags of the Pigs’ blood in return (we thought it was just for 1 bag!). Thus, with the huge volume of blood tofu bought, we turned from blood thirsty vampires to werewolves who were turned off by any bloody scent after the feast for that night.    Some of the sides that came with the soup.   Just for info: Reasons why the Pigs’ Blood is banned: Blood has high moisture and protein content and can easily support the growth of bacteria. Unhygienic harvesting of blood can result in the introduction of food borne pathogens into blood food products. Specialised equipment and additional sanitary controls are required to harvest blood safely during slaughter.   More Bangkok Updates here: 1. Mr. Jones’ Orphanage at Siam Centre2. Asiatiq (Calypso Bangkok)3. Stay at Centrepoint Silom –...

Flower Crabs in Hua Diao Jiu

The Flower Crabs are the main ingredients of this dish and provides the sweet tasting flavour in the soup. To add more fragrance to this dish, I used the Chinese ‘Hua Diao Jiu’ which is a wine that provides the fragrance of this dish and complements the flavour of the crabs. This is another simple yet great tasting dish which is popular with most people and I finally settled my cravings for it. Time Required to Prepare: 10 mins Time to marinate: 15 mins Time to Cook: 8 mins Ingredients: 2 flower crabs 3 tablespoons chinese cooking wine – Hua Diao Jiu ??? 1/3 cup of chicken stock or water 1 stalk garlic, finely chopped 1 teaspoon sesame oil dash of salt Optional : A few slices of ginger for those who don’t like the fishy smell The brand of Hua Diao Jiu I use is Shao Hsing Hua Tiao Chiew which is readily available at most supermarkets. Directions: Remove the crab shells and discard crab guts. Clean them with brush carefully and rinse well. Place the chopped garlic, ginger and 3 tablespoons of Hua Diao Jiu in the insides of the crab shell and marinate it for 15 minutes. Bring a pot of water to boil, and set the plate on top of a wide-mouth wok or large skillet as the base with a metal stand to balance.  Make sure the water is about 1 inch beneath the plate. Now add the chicken stock/water, sesame oil, salt in between the crab shell and body. Cover with lid and steam over boiling water for 8 minutes.  Remove the plate from wok. You’re now ready to serve the dish!...

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