Lately, I got into a Char Siew craze mode after seeing and salivating over some really nice pictures on the Instagram although Char Siew has always been on my list of Top 10 food in Singapore. To fix my Char Siew craving, I usually visit the 2 stalls in Tiong Bahru Hawker Center (＃02-60 Tiong Bahru Lee Hong Kee Cantonese Roast and #02-30 忠于原味 Wonton Mee). Not for the health conscious, their perfectly caramelized Char Siew with the layer of fats that dissolves instantly in your mouth are to die for. I am quite sure over these years, the 2 stalls have made big contribution to my current borderline-high cholesterol level! Lol!
Monday, May 27, 2013
Monday, May 20, 2013
Last evening, I travelled through time to the golden era of Cantonese Cuisine and tasted some forgotten Cantonese dishes of yesteryear from the 50s and 60s specially created by Masterchefs Sin Leong and Hooi Kok Wai.
Wednesday, May 15, 2013
Mushroom has been a much-loved natural food since time immemorial. Wonderful, highly versatile and enjoyed by almost everyone, it is often forgotten that mushrooms are fungi. Technically, mushrooms are the fleshy, spore-bearing fruiting body of a fungus typically produced above ground.
Sunday, May 12, 2013
Watercress is an excellent source of the antioxidants vitamins A and C, as well as vitamin K, an essential micronutrient for bone health. I found out from the web that it is also a rich natural source of lutein and zeaxanthin, two carotenoid nutrients that are gaining attention for their ability to protect vision and support cardiovascular health.
I enjoy watercress soup since young - the chinese version which is a clear soup cooked with pork ribs and dried red dates. The old folks believe that the soup has a "cooling" effect and this was one of the daily soups that grandma would cook for our dinner besides lotus root, ABC soup and many others.
Saturday, May 4, 2013
I have not been writing much about the wine that I drink for a long while - more than 5 months to be exact, since last November. That does not mean I have not been drinking but I was too lazy to take pictures of the wine after every drinking session. In addition, for the past months my focus for this blog had been on the "Chef" more than the "Sommelier" part as I whipped up dishes for the year-end parties, Chinese New Year, Valentine's Day etc.
But a recent comment left by Ju (The Little Teochew) on one of my earlier wine of the week posts reminded me that I have been neglecting the "Sommelier" part of my blog and urged me to keep it active.
Wednesday, May 1, 2013
Whenever available in a fine dining restaurant, I will order a good bowl of lobster bisque to start the dinner for I love the richness of the seafood broth and the sweetness of the vegetable that go into the smooth and creamy bisque.
Although a huge fan, I have never thought of making lobster bisque at home as lobster just does not fit into the budget of home cooking unless on special occasions. But after I had discovered the stall selling fresh crayfish in our neighbourhood market, I told myself I had to cook my favourite lobster bisque at home using the smaller but equally tasty crayfish and I did just that last weekend.