Moved To

Tuesday, January 04, 2005

Tahu Telor

Tahu Telor(Tofu Omeletters)

A dish that needs the sauce or it will not taste nice

1 tablespoon peanut oil
1 small onion, very finely chopped
2 cloves garlic, finely minced
1 firm, ripe tomato, finely chopped
2 tablespoons dark soy sauce
2 tablespoons water
1 tablespoon sugar

3 squares fresh bean curd
3 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 green onions, finely chopped
Peanut oil for frying
For the sauce: In a small saucepan, heat the oil and fry onion and garlic over low heat, stirring frequently, until onion is softened, about 5 minutes.
Add tomato and fry, stirring, for 3 to 4 minutes, or until tomato is cooked to a pulp. Add soy sauce, water and sugar, bring to a boil. Serve warm.
For the omelettes: Chop bean curd into small pieces or mash roughly with a fork. Stir into the eggs, season with salt and pepper; add the green onions.
Heat a large skillet, grease the base lightly with oil and fry the egg mixture in small round omelettes no larger than saucer size. Make several and keep warm on a hot plate until all the mixture is cooked.
Serve immediately topped with the sauce. If desired, garnish with thin diagonal slices of the green onion.

Makes 4 servings.

Beef Noodles,Soup/Gravy/Fried

Beef Noodles

Photo of Beef Noodle Dry

I know how to make it,but it is very tiring and needs lots of time,so I'll just post the locations of the 3 best beef noodles in Singapore that I ever tasted.Before I go on,there are three kinds of beef.First is the raw beef or(shen rou),Second is the cooked beef(Shou Rou),Third is the tendons or muscles.Normally,people order mix of all of them.Chilli is a must.There is a stall that I considered in the whole Singapore to be the best,but the stall holder has retired,sorry!

1. East Coast Hawker Center,originally from Serangoon,it is one of the most nicest raw beef noodles-gravy style.

2.GoldenMile FoodCenter,sells good raw and cooked beef.But sometimes,the boss can be quite hard to handle.

3.Geylang Lor.9 Beef Noodles,this beef noodles is diferent from the other two,it's fried,but I don't try it at late night as they might have fried the noodles earlier,try it during 6-9pm.

Sunday, January 02, 2005

Lao Huang Kua(Old Cucumber Soup)

Old Cucumber Soup

best photo I can ever find:)


old cucumber
dried shrimps
dried scallops
pork ribs
chicken feet

1. boil pork ribs and throw stock away
2. slice the cucmber and clean up chicken feet
3. add everything in the pot and pour in enough water to cover all.

Boil as long as possible,but if you want to drink it quickly,the minimum is 4 hours.
2 days of boiling(just add extra water) will enhance the taste.

Ngioh Hiang(Stuffed Meat roll) Recipe

Ngioh Hiang(Stuffed Meat Rolls)


bean curd sheet(the oiled foldable type)
Minced fatty pork
little table spoon flour
lots of five spice powder
light soya sauce
sesame oil
chopped spring onion
water chestnut(optional)
oil for deep frying

Cut the bean curd skin into squares.
Put the ingredients in a big bowl and mix till sticky. roll like the usual spring roll.Seal by sticking the bean curd sheet with mixture or egg.
Deep fried till golden brown.
Slice it Diagonally.
Serve with Chilli Sauce(Recommended) or Plum sauce,tomato sauce doesn't taste that well but you can try.

Beef Rendang Recipe

Beef Rendang(Thick gravy beef)

::This picture is with the rice::

500 gr. Rump steak.
2 Onions.
4 Garlic cloves.
3 Fresh red chillies.
2½ cm Ginger root.
1 teaspoon Turmeric.
1 tablespoon Paprika.
1 stalk Lemon grass.
3 Lime leaves.
600 ml Coconut milk.
75 ml water.

Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.
Dice the meat and mix with half the paste. Set aside.
Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender and serve with boiled rice.

Penang Laksa Recipe

Penang Laksa


500 gm fresh laksa (rice noodles)
heiko (black prawn paste mixed with boiled water to flowing consistency)
1 kg ikan kembong (mackerel)
1 bunga kantan (ginger flower) - cut into halves
6 stalks daun kesum (Thai basil leaves)
2 cups tamarind juice
2 tsp salt
1 tsp oil
1 tsp sugar
3 stalks serai (lemon grass)
3 cm piece lengkuas (galangal)
250 gm shallots
12 dried chillies - soaked
1 cm piece turmeric
1/2 cm piece belacan (shrimp paste)
1 small cucumber
1 stock lettuce
1/2 pineapple
100 gm mint leaves
3 fresh chillies - sliced
1 onion - finely sliced

To prepare gravy:
Put fish, salt and 5 cups of water in a pan and bring it to boil
When fish is cooked, remove bones and keep fish aside
Simmer bones for at least 30 minutes
Remove bones
Add ground ingredients to fish stock and bring to boil
Add tamarind juice, daun kesum, ginger flower, sugar, fish meat and oil
Simmer for 20 minutes
Gravy should be kept warm til serving time

To serve:

Put laksa in a bowl and garnish with shredded vegetables
Laddle gravy over it and add a little heiko sauce on top
Best eaten while hot,it won't taste that great if left on the open for too long.

Saturday, January 01, 2005


Photo of Shredded Chicken Porridge

Porridge,one best place to eat.Maxwell Food Center.Shun Xin Porridge delights.I saw them making raw fish platter from fresh fish.Their porridge is very soft and light,sometimes they will also sell fried fish eggs.Try it,cost you only $2.

Fish Soup

Photo of XO Sliced Fish Beehoon Soup

Sebawang Hill Food Center

I guess you should know that I used Holland village's XO Fish Soup,I tried their soup,its quite good but theres a better one in AMK,yes Sebawang Hill Center again,this time is the fish soup,you can recognise and find it easily as it is just beside the petrol station(SPC),it is always needed to queue up.After you receive your fish soup(best eaten with rice),eat the fish meat if you ordered slice fish,if you order the fish head,the soup is fantastic.I think it is close on Tuesday or Thursday.

Hey,there's one more stall!

There is one more famous stall at Maxwell Food Center.Called "Ah Piao" Fish Soup,I must always book with the aunty before they open stall at 10 AM or else once the queue starts,it will take a long time to stop.Although it cost $5,treat it like a weekend delight as the fish is the freshest of the freshest.

Western Food

Photo of Pork Chop

Central Singapore(AMK)

I know western food is not a Singapore Speciality,but the western food I am talking is not the above picture,that is from the famous Old Airport Road Stall,it is in the center of Singapore.Yes,at Ang Mo Kio,Sebawang Hill Food Center.Theres a western food that sells incredibly delicious western food.Sry,but I didn't tried all,so for the start,try the fish and chips with pasta.The fish and chips is like a salmon steak and he piled 3 layers of thin fish together,with all the crispy within,you can feel the tender too.

East Singapore(OAR)

Yes,the picture above is from the stall I've mentioned.They used a unique garlic sauce that is irrisistable.But as western food except salad :D ,is bad for health,I have to just not eat that every few months.

Fishball Soup/Noodle

Note:As the owner of this fishball soup is old and doesn't bother about computers,I have to use another fishball that looks more similar.

I think you'll know what fishball noodles is.The best fishball noodles in Singapore is non other than the Third Street's.or San Ma Lu. If you do not know,you can check with your parents or grandparents,they will know. The fishball is second to none.With the price of $2,the only setback is they sell all before 9AM!The best is meepok dry,with either chilli or ketchup(tomato),its Heaven.

Lor Mee(Dark Sauce Noodles)

Photo of Lor Mee

This is one of Singapore's most delicious Lor Mee,I personally tried it out,but I still feel that the stall in Old Airport Road (OAR)Hawker Center is the best of all.The OAR stall uses fish meat,pork,thick flour noodles and hours of stewed dark sauce or "lor".

The Two best "Laksa"s

Theres many kind of laksa.

I.Katong Laksa

The authentic peranakan flavoured laksa that is exclusive to the "Katong" area in Singapore.Although it is in Katong,most of the stalls now move to the nearby Joo Chiat.Beware although,there are many imitations and one wrong step can get you into a not so flavoured laksa stall.In Singapore,shrimp paste is used,but in Penang,Malaysia,fish paste is used. Chopsticks are not used in eating laksa in Singapore,only some.

II.Penang Laksa

The Penang laksa is one of the best.Instead of Singapore style of putting Beancurd or "TaoPok" with the normal "Heibi" or shrimp paste with smaller shrimps in it, this laksa puts onions, cucumber, red chillis, pineapple, lettuce, mint and pink ginger buds.Theres also hot curry soup that is sour and thick with fish meat. A spoonful of fish paste is provided for those who favour the addition. Notice the use of chopsticks meaning of more ingredients in it.