BBQ on Christmas Eve

This post is specially for JF. Thank you JF for the BBQ invite. We enjoyed so much. But sorry I enjoyed the food so much that I forgot to take photos of the curry vegetables, kueh pie tee (top hat), fried rice, fried mee hoon.....lol.I think it is a wonderful idea to order from BBQ wholesale , their BBQ food are at reasonable price and the food are tasty and they delivered to the chalets, saving us all the hard work. The next time I have a BBQ, I would do same but I will cook the curry myself...hahaha and sis can fried meehoon and cooked glutinous rice.This gathering bring back memories of our childhood and thank you for being a wonderful part of my childhood. We grew up together as playmates and remember those times we played at the beach, catching, hide and seek, it was enjoyable even without computers during those times.And also remember the times our parents took us on long bus trips to West Malaysia. Maybe when we reached our golden age, we can take long bus trips to West Malaysia again with our families and you can still put those snakes over your shoulders at snake temple in Penang....lol

Nyonya and Baba Restaurant at Vivo City

Peranakan are descendants of the very early Chinese immigrants who adopted the Malay customs partially.I love peranakan cuisine which are a mixture of chinese, malay and others influences. Their food are not spicy at all. There is this nyonya restaurant called Nyonya and Baba at Vivo City which has some nice nyonya food.

Photo taken from restaurant wall. A typical baba nyonya wedding.

One of the popular nyonya dish is the chap chye.

This is one of the restaurant's signature dish, Ayam Buah Keluak. Buah Keluak is mixed with shrimp to induce a tinge of sweetness while reducing its bitter taste. Ayam means chicken and Buah Keluak is the black kind of nut. You need to dig into the nut to eat the meat just like you eat snails.

Otak Otak - is not spicy and tasted very nice.

Curry fish head - not spicy while those sold in Indian Restaurants are more spicy. I prefer it to be more spicy but is suitable for those who do not like spicy food.

The Ngor Hiang were fried to a golden-brown with spiced pork and water chestnuts. I like this dish it is crunchy and tasty.

Buffet at Tiffany Cafe, Furama Hotel, Eu Tong Sen Street

Today, I had a great time meeting up with ex-classmates. It is really enjoyable and what a nice way to end 2007 by meeting up old friends. Already another gathering had been planned for next year.....yayyyyy.We chat over buffet lunch at Tiffany Cafe at Furama Hotel at Eu Tong Sen Street. The buffet is good but the best was the buffet was lunch cum hi tea from 12 noon to 5 pm. That is what we really wanted a place where we could chat and sit for a long time cause we had a lot to talk especially about the good old times and what everybody are doing now.And as usual, my best friend D, knew that I will be taking photos of food and she is so supportive.....lol.... Even the chef (picture below) allowed me to take photo after I asked permision and explaining to him the purpose of taking photo to put in blog.So kind of him to help me to lift up all the covers of the pot so that I can take photo of the food and he thanked me for sharing the photos with people online. Now that is sweet.

Seafood crepes

Cold dish (prawns, octopus)

Cold dish (beans, salmon and oysters)

Salad Corner

Gado Gado section

nasi biryani

Fried Noodle

Curry mutton

Chilli sliced octupus

Beef (cannot remember the exact name of dish)

Mussels

Briased tofu with mushroom

Fried Chicken Wings

Soya sauce chicken with tau kwa and egg

And I chat too much to forgot to take photo of the Dim Sum Section, Laksa Section, fruits section, desserts & Cakes section and Ice Cream (only two flavour-strawberry and yam)

The cost is about $33 nett but DBS credit card has a 20% discount so we end up paying about $26.20 each. (Price is correct at time of printing this post.)

Bak Kwa is one of the popular snacks among Singaporeans and they make good gifts too. Come Chinese New Year, the price of Bak Kwa will increase and the queues can be long at favourite popular Bak Kwa Stall.Did you know you can DIY bak Kwa? For photos of DIY bak kwa, I found on the internet: click hereI tried once and it tasted good although not as good as those sold outside. I had to lock my kitchen's door to prevent my youngest son from stealing my DIY bak kwa but the smart boy climbed through the kitchen window over the bar counter top....lol.

Crayfish Hor Fun

Picture tells a thousand words..............one word to describe this dish............YUMMY.This is one of my favourite dish which I would order every time I come to Hong Lim Food Centre. It is hor fun (flat rice noodle) with prawns and crayfish and you need to mix the hor fun with the gravy. But then not everyone has the same taste buds, not everyone like this dish.

Long queue especially during lunch time, where many office workers would come here for their lunch. The stall is Tuck Kee (Ipoh) Sah Ho Fun, Hong Lim Food Centre, Stall 41A, opening hours from11am to 3pm and closed on Sunday.

Home Buffet-Singapore Style

These are old photos (taken last year) dug out from somewhere in my puter. It was a buffet held at my sister's house. It was a home buffet Singapore Style.

Curry Chicken, eaten with rice, noodle or dip some bread in the curry gravy...yummy (a favourite among Singaporeans and of course me.........)

Assorted vegetables with mushrooms.

Prawns (I forgot what it was cooked with) and cant even remember what the other dish is....(

The outer tray was lemon chicken (was supposed to pour the lemon juice over the chicken) and the inner tray was sweet and sour pork

Outer tray was kong bak (3 layers pork, sliced thinly, cooked with dark soya sauce) and the inner tray was bun/pau. One had to sandwich the kong bak into the bun/pau.

Mini spring roll

Chong Qing Hot Pot at Suntec City

Today, Sis and me had a very nice lunch at The Chinese Feasts at Suntec. We had Chong Qing Hot Pot buffet package for two @ $11.90 ++ per person and it comes with ChongQing Hot Pot With Duo-Flavoured Broth (Spicy & Non-Spicy) and we get to select 5 items of dim sum too.The broth is the famous 'Ma La Tang' and 'Old Faithful Chicken Stock" boiled for hours to give the creamy flavour.

The tradition tea pot of chong Qing with an extra long spout.

The waiter scrapping some meat (like fish paste) into the non spicy part of the broth.

Ingredients to be put into the hot pot.

I think I prefer the non spicy part of the broth, it tasted so good and creamy.

Egg coated glutinous square dim sum

Cantonese style fried yam cake.

Fried crispy bun

crispy bean curd roll

Xiao Long Tang Bao - there are some hot soup in the bun, so one got to be careful when biting the bun, the soup will spill out of the bun and can burn your lips.

Dessert-Eight Treasure 'Black Rice'

Thai Lerk Thai Food

Last Sat, we visited the yet to be officially open Changi Airport Terminal 3, the airport was so beautiful and huge. Not all the shops are open but I am glad that this Thai Restaurant is open.We had a sumptuous lunch at Thai Lerk, a Thai Restaurant. The food is good and the price is reasonable. Yummy...........I guess I will go to Changi Airport Terminal 3 very often especially when all the shops and eating places are open, lots of choices for shopping and dining...yayyyyyy.

Beef Kway Teow

Seafood tom yam soup

Tofu with sweet and spicy sauce (I like this dish very much, goes very well with white rice).

Chicken with lemon sauce

Sambal Kangkong