Saturday, September 6, 2014
So much was reported in the papers and TV about this Agrobazaar that was officially opened by the both Singapore and Malaysian Prime Ministers, of course we had to check it out.More photos on my Singapore blog. We ordered the seabass set for two. The set comes with juice of the day - it was starfruit juice, I dont really like starfruit but my friend loves it so much. The sea bass was cooked with sweet, sour and spicy sauce but dont find it spicy enough for our taste bud. Red curry with crispy chicken cutlet with fruit of the day (it was pineapple that day). Stir Fried Kampong Vegetables (assorted vegetables) Deep fried banana fritters Steamed white rice with sambal chilli
Wednesday, August 27, 2014
Old Airport Road Food Centre is one of the best hawker centre/food centre in Singapore. If you are unsure which stall served the best food, just look out for the one with long queue during lunch time or dinner time, hahaha. But not to worry if you do not want to queue, most of the stalls sell very good food.I wont get bored coming here often for my meals, just too many stalls serving good food will tempt me coming here frequently. Popiah (a kind of soft, thin paper-like crepe, spread with a sweet sauce and/or chilli with fillings of vegetables, eggs shreds, lots of grounded peanuts, grated turnips, etc.) - S$1.50 each. Famous Fried Char Kway Teow - $5 each - stall is Lao Fu Zhi - very delicious kway teow not oily. Freshly hand made Chee Cheong Fun - one roll with prawn ingredient, the other is with pig's liver - $2 per roll Lao Fu Zhi Fried Char Kway Teow - look at the long queue - gotta queue about 20 to 30 mins. This famous Lor Mee Stall is so popular that they sold out the Lor Mee in no time - sigh, never get to try each time I visited this food centre, must try during my next visit.
Saturday, August 23, 2014
Saw this lovely blog on making fish mooncake biscuits. So I went to Phoon Huat to get all the necessary ingredients and mould. First, mix the lotus paste and sugar syrup together. Mix them well till no lumps were formed. Sifted the HK flour Mix the flour with the sugar syrup to form a dough,let dough rest for about 2 hours, cover them or wrap in clingwrap and chill in fridge (not freezer). After about 2 hours, roll some into a ball and placed into the mould (dust the mould with some flour for easy unmoulding). Watch my video on the unmoulding process, hahaha very noisy. Baked at 160 deg celsius for about 10 to 12 mins, let it cool for another 10 mins. Glaze them with eggwash and baked for another 15 to 20 mins. My finished product - so happy. For the recipe and step by step instructions, please pop over to xucaca-life blogspot.
Sunday, August 17, 2014
Had lunch at Basil Restaurant in Kallang Wave over the weekend. Kangkong stir fry with fresh chilli - tasted so good, can smell the spices too. Red curry chicken Tom Yum Soup with seafood Thai Fish Cake Chendol, the yellow toppings are actually jackfruit flesh