Happy Imlek 2013 gan
LOR MEE/BRAISED NOODLES
Lor Mee (鹵麵
This was taken in a stall run by a very friendly uncle in Blk 151 Serangoon North Ave 1. A popular stall which operates only till after lunch, the lor mee served here is definitely worth trying. The gravy was smooth and flavorful, noodles were cooked just right, well done braised pork and the crunchy yet tender deep-fried fish was a superb combination. Unlike other stalls; vinegar, cut red chili, minced garlic and coriander leaves here are left to the customers instead of pre-added.
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Chicken Rendang
Rendang is a spicy meat dish originated from the Minangs in West Sumatra who are famous for their Nasi Padang and is sometimes described as curry but the authentic rendang is nothing like one. Rendang uses meat (usually chicken, beef, mutton) as the main ingredient and is cooked with coconut milk and a paste of ground spices (turmeric leaves, coriander, ginger, lemon grass, garlic, shallot, chilies, galangals). Cut potatoes and deep-fried coconut flakes are usually added in my mom's version.
Wow this one sure looks nice
Tried the oldbibik rendang at jalan besar, not bad also, but I like minang house rendang better :lovegrin:
Chicken Rendang
Rendang is a spicy meat dish originated from the Minangs in West Sumatra who are famous for their Nasi Padang and is sometimes described as curry but the authentic rendang is nothing like one. Rendang uses meat (usually chicken, beef, mutton) as the main ingredient and is cooked with coconut milk and a paste of ground spices (turmeric leaves, coriander, ginger, lemon grass, garlic, shallot, chilies, galangals). Cut potatoes and deep-fried coconut flakes are usually added in my mom's version.
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is probably one of the most common, hassles-free and the cheapest option (if one is careful with the choice of food) for a meal in any hawker centre, food court or coffee shop. Wide range of dishes from meat and seafood to the less expensive vegetables and bean-curd are served with rice or porridge.
Chng Tng/Clear Soup
Chng Tng or clear soup is a chinese dessert of sweet soup with healthful ingredients like lotus seeds, red dates, gingko nuts, barley, dried persimmons, sweet potatoes, longans and white fungus which could be served both hot and cold. It is one of the most common dessert here and could be found in almost every food centre.
Ye/Yue Lai Xiang in Bedok Corner FC is probably one of the best (well-known) chng tng stall in Singapore and has been around since the old days when the hawker centre was still by the beach. It is now run by the 3rd generation - the super chatty and friendly Mr Lim with eyebrows ala 白眉鹰王.
His chng tng is really sumptuous and rich with at least 10 or more ingredients, some (like the dried winter melon and dried persimmons) are not commonly found in other stalls. The business here is fantastic and it may take up to 40 mins just to sample this cooling dessert but it's definitely worth waiting. Personally, I like the chng tng here but I find the soup a tad too sweet compared to say Guang Heng of AMK FC or No-name chng tng in Bedok South.
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Buffet Dinner
The local food buffet dinner was much better than the breakfast but at RM70/pax, it was not really worth eating. The selection was ok but could do better with more quality food. The Penang fried kway teow was good but our favorite was the super savory, soft and juicy sweet-dark-sauce mutton!
Penang Fried Kway-Teow
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Penang fried kway teow looks yummy, have u tried the one at Bukit Timah Market?
