Monday, May 26, 2008
The $12 buffet is back on, start-time 7pm in the evenings. Go Hungry and Pace Yourself.
Bottomless Naan, Fresh, Fluffy, Bitefuls of Doughy Goodness
Lydia's plate, much the same except there is more of that yummy nutty carrot? dessert.
Buffet Counter, with aesthetic not too different rom Pizza Hut all you can eat counters circa 1995? There are also other pizza takeaway references, note the logo on your yellow plate for the buffet; vaguely reminiscent of that other pizza franchise giant Domino's yes?
Friday, May 23, 2008
Thursday, May 22, 2008
Now I know it look like stodge. There is no disguising stodge. Stodge is stodge. However, this was rather fine stodge - my cooking in general leaves very much unimpressed and uninspired. For some reason, I was seized with the compulsion to make potato and leek soup, and to make it well. But y'know, you really can't go too far wrong with this much butter and cream. I mean, come on...
I derived the recipe mainly from the BBC recipe but took pointers from the second link which definitely elevated the soup beyond ordinary stodge, ie bake potatoes beforehand, with skins and all. I pureed 3/4 of the soup and left the rest, it was a good balance texture-wise. This is probably undeserving of an entire post, but well, I don't think I will make something this good again.
Mei Shean ordered the beehoon in spicy and sour soup, kinda like what was served up at Wang Zhao Jun. Again, this was a massive serving for one.
I spied some other tables with the tomyam which looked yummy, as well as the fondly-remembered fried rice. I shall have to return for those some time. Good place for a relatively cheap, quick local noodle fix in air-conditioning, if you don't mind the hordes of tourists and the grouchy aunties serving.
Monday, May 19, 2008
My plate consisted of (from right, clockwise) curry chicken, long beans, potato & shrimp stew on rice (nasi kurang) doused in gravy, one gallon.
Ooh la la. This was good chicken. Moist, tender with plenty of lime and spices to boot.
Today's foray has piqued my interest in mamak cuisine and I intend to come back for more. I hear that it's important to go to the right places (plenty to choose from) as there are just as many, if not more, places serving diabolical nasi kandar as good ones. Restoran Kapitan seems dependable enough. The Chicken Biryani (with rice) and the Tandoori Chicken look especially interesting. It is located at the corner of Lorong Pitt and Chulia Street.
Sunday, May 11, 2008
Stir fried leek with shrimps. They had run out of tau kua, which usually makes up one of their signature dishes. Again, I stress my dislike for leek but Papa Chow was rejoicing.
Stir-fried kai lan with abalone mushrooms. We ordered this in an attempt to add some greens to our meal but it came swimming with more mushrooms than kai lan. Oh well.
Beehoon (rice vermicelli) in spicy and sour clear soup. Noodles in clear soup do not maketh good food porn. But believe you me, this was a clear winner from the get go. The beehoon used was of the thicker, sturdier variety so it didn't fall apart and disintegrate in the steaming soup. The soup was flavoured with lemongrass, tomatoes, coriander, cili padi and slices of fresh fish.
Steamed horfun and beehoon with fish. It kinda sounded like patient food to me. But the fat oodles of hor fun, mixed in with the simple garlicky soy dressing and steamed fish garnished with token greens and lots of ginger would do the trick on any hale and hearty day. We ordered too much though for the three of us, so had to leave a mound of hor fun unfinished at the end.
Saturday, May 10, 2008
Unearthing hidden treasures in the slow cooker pot
Flash-frenzy! Pork and mui choy blink in unison, bewildered.
This is how I consumed my share of glorious pork dish, on fat udon noodles. Needless to say, it was fuppin' awesome!
Friday, May 9, 2008
Buta Salad with Goma Dressing
Wednesday, May 7, 2008
Sheperd's Pie - potatoes, chicken, hard boiled egg, peas, carrots, corn
Chicken Pie - essentially the same thing as Sheperd's Pie, but of lighter colouring?
A closer look at the filling contrast - Sheperd's on the left, Chicken on the right. They really did taste the same, not that there's anything wrong with that.
Next came the mother of all main courses, the lip-smacking, fat-oozing slab of pork, done to tender perfection, its skin roasted to a thick, crunchy golden brown crust, served with sides of vegetables and potatoes. Unlike everything else that followed, this did not disappoint.
Dessert was vanilla ice cream, one scoop. Now, normally, having just been fed that gorgeous piece of meat laced with all that fat, I would not even dare suggest that this did not live up to the rest of the meal or our reasonable expectations. However, we had spied earlier another lady, obviously a regular, finishing off her set lunch with a generous slice of cheesecake. I had assumed that knowledge by informing the lady who waited on us that I would do without the cheesecake but my two dining companions would be fine with it. She returned, after having conferred with her boss (who obviously did not hold us in the same regard of the other regular, despite our almost-weekly visit) brandishing three humble scoops of ice cream and announced apologetically that for us, "Dessert is ice cream." Perhaps, we should have argued. Bulldozed our way through, kicked and screamed so we'd get that damn cheesecake we deserved. But I honestly believe they should've had better sense to recognize returning regulars and not impose clearly visible double standards, regardless of whether they are tai-tais or not.
Sunday, May 4, 2008
Koay Chiap. A terrible version, I am afraid to say. Fat Tulip, an ardent fan of koay chiap, solemnly concedes. The broth was plain and dull as dishwater. The only redeeming point was the egg. It's hard to go wrong with the sight of a halved hard-boiled egg for breakfast. Nevertheless, it did not make me feel good enough to finish this bowl of nothingness.
Char Koay Teow. Ahhhh, greasy wonder of the mystical East, now we're talking. Or eating, rather.
Prompted by an elderly couple chomping on what looked like chicken pie next to us, we followed their lead and popped across the narrow street to find a makeshift stall outside a bakery. Sure enough, they had chicken pie, both in regular and small sizes.
"Is it any good?" I asked Fat Tulip suspiciously and loudly, my tactlessness clearly heightened by calorific overdose, to which the man behind the counter replied jovially, "Yes, very good. If you wait any longer, they'll all be sold out." We took two of the small sizes and saved them for later, see below.
Further up the road, we chanced upon this smiling man hawking three types of crackers - fish, prawn and tapioca. Now I don't know about you, but it's becoming increasingly difficult to get hold of good, wholesome ready-made crackers at regular supermarkets. We each bought ourselves some fish crackers.
Some hours later at home, I dug into the chicken pie. I've never been a fan of puff pastry and I long for a decent pie made with short crust pastry. But for what it was, this was lovely, with generous chunks of chicken meat, half boiled egg (more egg!), potatoes and peas, carrots, corn. I liked it enough to polish both pies! Oh I do like my Sundays!