My Love • My Food

  While I was drafting the Tua Pui Curry Mee post in Mandarin, I got stuck … just do not know how to continue it. Ended up I will have to write in English instead of Mandarin. In fact, there are many posts in this blog have written in Mandarin, some how some where, I got stuck… the brain is just not functioning well enough to tweet some Mandarin characters. I guess that’s shame on me whom educated in Chinese media.  No matter how hard I tried… it’s some how stopped some where; not to mention my English isn’t that great either. Sad sad sad sad… that could imagine, education system is very important during our childhood days. Heard about this curry mee stall for a long long time, it has featured in many books, magazines and even blogs. The stall has been into business for 3 generations, and it’s now managed by the grand-daughter. The owner believes in making the soup with traditional recipes that their grandfather has passed it on to them. If it’s not because of their house has sch

  Every 1 st and 15 th of the Lunar calendar, many Buddhist will go for vegetarian food. Some will go for a full day practice some will go for half day. With this new place that CK Lam that has written, it definitely gives many of vegetarian folks an additional choice of venue. This place is definitely not the usual vegetarian stall that normally has in Penang. It’s like a café kind of concept, though self service in terms of collect your own cutleries, and place it back at the designated place after finishing. The whole environment is cozy, pleasant and it’s also airy.       What I like most is you have to line up for order and also make payment before the food is served. Choose your seat, be it is high chair and table or the normal height. Table size is big and spacious for 6 to 8 people. Food choice though limited, but, it’s all quality food. Well, at least I believe in that… limited choice produce quality products.   Home Made Noodle with Mushroom (RM6), a speci

I got to know this name 6 to 7 years ago, but never get a chance to visit. This name always appears in the receipts where I need to assist my superior to claim. After some time, you will just put it in your food hunting list, which you didn’t want to miss it. On our recent trip to Singapore, I finally get to step foot into this place where I know 6 to 7 years ago. And it was just located opposite our hotel. After a long day meeting, and a quick check-in in the hotel… we were all get ready marching into to the mall for our dinner. Wondering what would be the food that will be filling up the 12 humongous stomachs or rather the gluttons. What’s famous in Singapore is the gigantic mud crab, and many called that Sri Lankan Crabs, perhaps it is imported from there. The crab can grow as big as 28cm, the claw is as big as 15cm long, and the width can be wide as 8 to 10cm.  It’s a most famous seafood on any dining table, be it cooked it with chili, pepper or sweet and sour sauce.

This is a dish which is certainly for anyone that didn’t want to mess up their kitchen. Steaming is a way of healthy eating, and it also able to taste the taste of the ingredients freshness too. Learnt this from my mom whenever she’s out of idea what to cook for us. Of course, comparing her skills and mine, there are rooms for improvement from my side. Ingredients 300 to 400g of Pork Ribs 10 cloves of chopped garlic 5 to 6 Chili Padi, chopped 2 tablespoons of Sour Plum Sauce 1.5 tablespoons of sugar Tiny pinch of salt 1 teaspoon of corn starch Chopped spring onions for garnishing (optional) Step-by-Step 1. Wash and clean the ribs with running water.   2. Once done, add in sour plum sauce, sugar, salt, corn starch, garlic and chilies. 3. Mixed well and make sure it’s all well coated with the sauce. 4. Marinate for about 20 minutes, if time permit, best to marinate more than 30 minutes. 5. Boil a pot of water and wait till the water is boiling.

When Angry Bird game rule the entire world, basically everything you will get to see that in any menu, be it food menu or even drink menu. Who in the world doesn’t know Angry Bird, right? Even my 2 years old nephew can tell me he wants to play Angry Bird. And this is what I encountered in one of the renowned bar in Singapore. Basically it’s Chivas Regal the Scotch whisky, mix with crème de peach liqueur, lemon juice and apple juice. Added all these and shake well. That would be the so called Angry Bird cocktail. A drink that can cool you down instead of using a slingshot to hit on the hungry green pigs. Anyway, it’s a new cocktail to explore… Enjoy!