Monday, October 31, 2011

Yummy Klang Bak Kut Teh

When it comes to Bak Kut Teh, I am a bigger fan of the white, peppery Teochew style. But I came across a darker, herbal style that was really good on one recent Sunday afternoon. Apparently Klang style but I haven't had Bak Kut Teh there so I shall reserve my comments on authenticity. Maybe a Klang-ian can comment and share with us? :)


The Bak Kut Teh ($5.50) had tender pieces of pork ribs in a heady broth that tasted of Chinese herbs like dang gui (Angelica root) with the garlic and white pepper taking a background role. It felt almost fortifying. In fact, I would hug a big bowl of this on a rainy day. :p


The other thing I like to order with Bak Kut Teh is the Braised Pig Trotters ($5.50). While the version here came in chunks instead of the usual bone-in trotters, I like the fact that had bite and was very flavourful. The darkish braising liquid was a little thicker than the watery versions more common elsewhere. It too was tasty with garlic, star anise, dark soy sauce, pepper and chilli. I like the small spicy heat. Chilli oil maybe?


Order the Mee Sua ($3)- a flour vermicelli cooked in the Bak Kut Teh soup with lettuce, mushrooms and tau kee (beanstick). The starch from the mee sua tamed the spiciness of the soup a bit. More importantly, the flavours of the soup seemed to have been transferred to the mee sua.

The use of claypot meant that food is kept nicely hot for a longer time. Perfect for slowly enjoying the robust, tasty soup.


Leong Kee (Klang) Bak Kut Teh
321 Beach Road (Junction of Jalan Sultan Gate)
Opens: 11am-9pm
Closed: Mondays

Chew On This: For those who prefer a non-pork dish but somehow find themselves here anyway, there's always the Herbal Chicken and Mutton Soup! Maybe I'll try those when I return with more people.

Wednesday, October 26, 2011

Makankakis at G7 Sin Ma Live Seafood

As per monthly tradition, the makankakis descended onto the predetermined venue for yet another dinner with good food, wines and friends.


People were excited as the first dish, Scallop with Mango Roll & Dragon Beard Prawns, arrived. While it signalled the start to the dinner and that more food would follow suit, it also kept hungry stomachs and itchy mouths happy. Always a good thing. Moohehe.

A fried pillow containing mango and scallops bursts forth with creamy, simple yet tasty flavours. The prawn roll with the light (phyllo pastry?) layers was crunchy and moreish.


Next came the Braised Dried and Fresh Fish Maw in Casserole. This was a dish of textures. The dried fish maw was spongy while the fresh version had a chewy, gummy feel.


The next dish of Steamed Shark's Head made many feel like ordering some rice. Realising that rice was free and already included in the prefix dinner price made many order some rice. LOL. Anyway, dig away and you'll soon realise that there's no meat! But that's not a bad thing as the gelatinous "flesh" was soft, sticky and went well with the piquant sauce that tasted of garlic, ginger, preserved black beans and chilli. The "shark" was actually a Shovel Nose Ray. Not shark.


Ta-daa! Ze bone is zclean.


Dad was beaming when this dish was brought to the table. He's a big roast meats fan. The Roast Duck was tender and had hints of Chinese herbs while the Roast Pork was relatively lean, meaty and with a five-spice flavour.


My favourite dish of the evening was this Dried Shrimp with Twin Delight. Lightly battered and deep fried slices of brinjal spotted a crisp shell and soft, mushy interior. I love brinjal for that delicious mushiness. Moohehe. Together with the brinjal were long beans, small silver fish, hae bee (dried shrimps) and chai poh (preserved radish). An aromatic dish that hits the spot with varying flavours and textures.


When it comes to beef in general, most cze char places tend to over tenderise their beef with bicarb. I personally do not appreciate this style as the beef tends to be artificially tender and loses beefy flavour. The Chinese Style Beef Steak here was such an example. :(


Now that we were towards the end of the meal, it was time for carbs to make their appearance. The Tai-O Rice Vermicelli looked simple but was flavoured nicely with a seafood stock and wok hei.


The Seafood Hor Fun was also served on opeh leaf. A pity that it lacked sufficient wok hei to give it body.


The meal ended with Yam Paste aka Orh Ni. It is one of my favourite desserts and the one here was pretty good with the flavour of yam coming through nicely. In fact the version here felt almost healthy with the absence of lard and being not too sweet.

All in all, this was one of the best Makansutra forum dinners in a while. The food was very good with some unique dishes, and dessert was served at 10.30pm! Moohahaha. The excellent company and infectious atmosphere of foodies just hanging out and enjoying dinner and wines made for a memorable dinner.

Big thanks to TTC and Eslim for the awesome job of putting this dinner (and many others) together.

Aiyah, I was probably too happy I forgot to take a shot of the shopfront! :/

G7 Sin Ma Live Seafood
161 Geylang Road (junction of Geylang Lorong 3)
Tel: 6743 2201
Opens: 5pm - 4am

Chew On This: . When the glasses have been cleared and there is no straw....do what you have to do to get the last drop of Champagne. LOL *Photo credit to TTC

Monday, October 24, 2011

A Middle Eastern Experience at Anar

It's during busy work weeks that this cow reminiscence relaxing Saturdays such as this one- an enjoyable walk from Vivocity via the new boardwalk to Sentosa....not for sand, sun and sea but for lunch. Moohehe.

Lunch destination was Anar- a fairly new Middle Eastern restaurant.


After the walk, a refreshing drink tasted lagi refreshing! The Anar Guru ($20; above left) looked feminine and delicate but make no mistake. This drink made with fresh promegranite juice shaken with vodka and topped up with Moet & Chandon Brut Champagne had a good alcoholic base that followed the initial sweetness. I like!

For something non-alcoholic, try the Jasmine Belle ($12; above right). Lime and honey syrup, cranberry juice and chilled jasmine tea. It tasted soothing and I think one would kill in the dessert for a sip of this.

But just before mental images of camels crossing sand dunes, wisen old man puffing shisha and the many intricately-weaved carpets (some say magic!) float into moo head, I was brought back to lunch with the arrival of breads.


Served complimentary to all diners, these flat breads were studded with sesame seeds and served from a traditional oven to our table faster than you can say Ali Baba. The wait staff even offered to replenish our bread basket with fresh, warm hot bread. A platter of pickles, vegetables and cheese were accompanions.

In a Middle Eastern restaurant, what's bread without dips?


The Hummus with Minced Beef ($14) was pure comfort with pureed chickpeas, sesame seed paste, garlic, lemon juice, extra virgin olive oil (EVOO) and grilled minced beef. Doesn't it make you wanna moo already? ;)


I also enjoyed the Moutabbal ($12) for its deeply smokey flavour. EGGPLANT. Yums.


For extra oomph, the Mohammarah ($12) hits the spot. A smooth dip of walnut, pomergranite, red peppers and spices, this was tangy and nutty. Apparently, the Middle Easterners consider this to be spicy but I'm sure local palates will be puzzled. Spicy no enough!


Mooo-ving on to some salad, the Dejaj Salad ($14) offered plenty. Think crunchy cucumbers, fleshy tomatoes, cubes of creamy, salty feta cheese and roasted chicken...all tossed in thyme, lemon juice and EVOO. For some, this might even be a meal on its own. But then it would mark the end of this blog post.

For your sake...and the sake of moo four stomachs, this cow pressed on. Moohahaha.


The Shish Taouk ($32; above in front) was a beautiful piece of chicken breast marinated in yoghurt, garlic and tomato puree before being grilled over charcoal. Apparently a Babylonion recipe. The meat was succulent and reminded me of the Indians also using yoghurt as a natural tenderiser in tandoori chicken.

In the background, was a most delicious Lamb Kubideh Kebab ($38). Minced lamb that wasn't too gamey and well flavoured with spices and (I'm guessing) lots of onions (sweet!).


The lamb was served with a Persian Saffron Rice. The saffron was pretty subtle but I love the long, fluffy grains! Could imagine this in briyani. Aiyoh, what's with me and Indian food? Must be the effects of Deepavali drawing near. LOL.


The next dish, Riz Be Lahem Ala Djaij ($35), was my least favourite. The spiced rice and yoghurt were nice but the chicken was just too dry.

On to desserts! Cos there's still Ben & Jerry's ChunkFest to go to...moohehe.


The Mohalabieh ($12) would be perfect for those who like their desserts full-bodied. This was creamy, milky and intensely perfumed with rose water and orange blossom. Personally, it was a tad too rich for me.


What I preferred was the Baklawa ($12)- a small parcel that was just nicely sweetened and had the lovely combined fragrance of ghee and pastry. Biting into it revealed crunchy, flaky layers of texture. This and a cup of coffee/tea would be great!

Anyone notice a certain element being repeated in quite a number of dishes? Yes, pomegranite. Anar is the Persian word for pomegranate.


Special mention also has to go to the interior design. Materials such as tiles, carpets, curtains and lamps were imported from different countries in the Middle East.


Check out their semi-private dining room! Pretty opulent feel with the high, beautiful stained glass ceiling and huge chandelier that a man can purportedly walk across. I can imagine the knights of the round table already.

Thanks to Mindy and Kelvin of Touch Communications and Toufik of Anar for the kind invitation and for hosting this hungry cow.


Anar
Resorts World Sentosa,
26 Sentosa Gateway
#01-291
Tel: 6884 6989
Opens: 12noon-3pm; 6pm-10pm

Chew On This:

Or should I say Sip On This....They've got Lebanese wine on the menu! I haven't got to try this but I remember RecentRunes raving about this one.

Friday, October 14, 2011

The Lunch After PE

After voting in the recent Presidential Election, moo family went to a Community Centre near the voting venue for lunch.


We ordered the Soup of the Day- Watercress ($8). Turns out to be very homely. :)


The Roast Duck ($8) was pretty good. Sufficiently tender with a fragrant skin and a subtle herbal flavour.


One can opt for the roast duck in a bowl of noodles with soup too- H.K. Roasted Duck Bee Hoon ($4.50). But I think the flavour of the duck is a little diluted here.


The Shallow Fried Seasonal Vegetables with Three Different Eggs ($6.50 for small) wasn't well integrated between the stock and the spinach. Nonetheless, the portion was very generous and the stock pretty tasty. By the way, who invented this dish? It seems like it's available almost at every Chinese restaurant or czechar place. Moohehe.


For something moreish and yummy, try the Salted Egg Prawn Balls ($12 for small). It had a crisp coat of flour that was smeared with salted egg yolk. The curry leaves added another taste dimension to the savouriness. This is best eaten hot and with plenty of rice.


Speaking of rice, instead of the usual fried rice or hor fun, consider the Sweet Corn Sliced Fish Rice ($6). It looked a bit scary and could probably do with a bit of green garnish (spring onions?). But it was surprisingly comforting. The warm gravy provided a slickness to the fish slices and the corn kernels burst forth sweetness and also added crunch.

The PE wasn't as exciting as GE. A Tan was elected President. The spoofs and jokes were entertaining but it's time to moo-ve on now. I only hope differences will be put aside so we as a nation can press onwards. Majulah Singapura!


J.HK. Kitchen
Pasir Ris East Community Club
No. 1 Pasir Ris Drive 4
#01-07
Tel: 6582 4209
Opens: 8am to 10pm (cze char available from 10.30am)

Chew On This: They've got individual set meals at $6.50. Steamed Chicken with Mushroom Rice + Vegetables + Dumpling Soup. Sounds good for a nice one-person meal!

Saturday, October 08, 2011

Moo-ve on Down to ChunkFest 2011!


It's here again! Ben & Jerry's annual ice cream festival, ChunkFest, is back for its 4th year and boasts a record 32 flavours (some of which are brought in just for ChunkFest!).

Moooooo. This hungry cow will be there. See you guys!


ChunkFest 2011
15 Oct
2pm-10pm
The Promontory @ Marina Bay

Tuesday, October 04, 2011

Eat the Circle Line!

The opening of the remaining stations of the Circle Line has sure brought cheer to those who living/working/studying in the vicinity. Lucky NUS people!

Hmm....just a random thought but I hope the Haw Par Villa Station does not have 13 levels. LOL.


Ahem. Anyway to join in the celebration, BreadTalk has launched the Circle Line buns ($1.50)! Ok, more like pastry actually. I heated this up in the toaster and enjoyed this over a cup of Earl Grey for breakfast one morning.

Layers of pastry rings are filled with a perky lemon cream custard, topped with slices of peaches and sprinkled with pistachios. Yums!

Thanks to Carrie of BANG PR and BreadTalk for the buns.


BreadTalk
#01-23
Plaza Singapura (various other outlets)
Tel: 6334 4644

Chew On This: These Circle Line buns are only available from 6th to 16th October 2011 at all outlets islandwide!