Dim Sum at Spring Court Restaurant Chinatown Singapore

Hubby and me had one of our lunch date at Spring Court Restaurant Chinatown. The restaurant was one of the oldest chinese restaurant around since 1929, it used to be known as Wing Choon Yuen.

Had their famous huge popiah, the fillings were huge and tasty - highly recommended to try.

Yangzhou fried rice (my photo did not do a good service to the fragrant rice hahaha, wrong angle in taking photo of the plate resulting the plate looked so small, is actually a huge portion for two)

Prawn roll - love it but wish there's not so much seasame seeds

Siew Mai

Har Gow

BBQ pork bao(bun)

Century egg porridge

Next time would try the ala carte dishes

Been to this restaurant several times in the past few years but did not take any photos cause was not blogging at that time.

Roast Chicken Drumsticks

Decided to roast some drumsticks and vegetables today.

First to marinate the drumsticks with some rosemary leaves and Masterfoods Roast Chicken Seasoning and some salt. Just rub onto the drumsticks. Best result is to make some cuts on the drumstick and marinate for at least three hours or so.

I decided to boil the carrots and potatoes first and roast together with the drumsticks, otherwise the vegetables will be very dry and hard. Use a fork to poke the carrots and potatoes to test for the softness or to your preferred texture.

Roast the drumstick at 220 degrees celsius for about 30 mintues and then change to 190 degrees celsius for another 15 minutes.

I got the recipe inspiration from annieliciousfood's blog.

Singapore Food Trail - Lunch

Yesterday, went to Singapore Food Trail at Singapore Flyer to have lunch with my childhood friend. This is the second time I been to here for lunch.

Decided to try the food at the BBQ stall. Above is the photo of stingray with sambal.

Fried Chicken wings with shrimp paste - found it to be too salty.

Long Beans with hei bee hiam/spicy dried shrimp sambal

Bird nests drinks served in traditional tin mug

Ice ball popular during my childhood make a comeback, is actually like kachang but shaped into a ball

Fried Flat Hokkien Mee

Fried this hokkien flat mee was really yummy, family loves them.

Got this packet of FLAT hokkien mee (not the round type of yellow mee) from NTUC Supermarket. Was about 450 gm served two people only.

You can use any ingredients, I used some fish cakes, prawns,one teaspoon of minced garlic, one packet of the flat hokkien mee. For the sauce - I used 1 tablespoon light soya sauce, 1 tablespoon dark soya sauce, 3 to 4 tablespoon of ketchup, 2 teaspoon of Glory Nonya Sambal Chilli (lesser if you prefer less spicy).

This is how the flat hokkien mee look like after removing from the bag. (see the above photo)

Firstly, wash the hokkien mee and boil one pot of water. When the water boiled, off the flame and add in the mee to blanch them.

Then add some oil in a wok, fry the garlic till fragrant and add in the prawns and fishcake. Fry till almost cooked, then use a strainer to scoop the mee from the pot and transfer to the wok. Add in the sauce and mix them evenly together with the ingredients.

The mee cooked very fast and served hot on a nice plate.

This portion served two people only unless you are a great eater then served one lol.