Thursday, November 27, 2008
Fried kway teow
I like the noodles with lots of taugeh (beansprouts)!
Chicken nuggets, hotdogs and chicken pies
Vietnamese vermicelli salad
Fried chicken wings
Baked char siu bun from Phong Mun (most popular!)
Pandan flavoured pancakes filled with crushed peanuts
Onde-onde (glutinous rice balls filled with melted gula melaka)
Tuesday, November 25, 2008
Unit 10, Ground Floor, Block D,Lot 11620 (Traders Inn)Kg Mata-Mata, GadongBSB BE1718, Negara Brunei Darussalam
Telephone: (+673) 242 5618
Sandwich with salad
There were chicken or beef to choose from. I tasted the chicken version and I can say I would much prefer the beef version though I never got to try XD.
Thursday, November 20, 2008
Sunny side up egg and bacon with honey mustard sauce on toasted Turkish bread.
Honey mustard dip:
2 tbsp honey
1tbsp white wine vinegar
1/2 cup sour cream
1/2 cup good mayonnaise
The dip is also great with chicken fingers/nuggets.
Unsalted butter 100g
Brown sugar 45g
Cocoa powder 18g
Chocolate chips 60g
Baking soda 1/4tsp
1. Sift cocoa powder together with flour and baking soda.
2. Cream butter and sugar.
3. Add egg to 2. a little at a time and cream till fluffy.
4. Fold in flour followed by chocolate chips.
5. Bake in preheated oven at 170 degree celcius for 12 minutes.
I used Valrhona cocoa powder.
I substituted chocolate chips with caramel buttons.
Wednesday, November 19, 2008
I went with high anticipation but one taste, it was all over.
I miss the yau kai (soy sauce chicken) and the siu pai kuat (barbequed spareribs) that was sold here previously. I remember how I purposely came and ate here eventhough it was out of the way and quite a hassle getting to and away from the place.
The place is surrounded by car workshops (garage) so there were only ma-lat-lou-s and one lady inside the shop. I went with my pretty and sassy sis.
They kept eyeing us when we entered, sat down, ate and still looking when leaving! Apa lihat lihat, cucuk mata mu karang. We felt like alien there.
The mood worsen when we ate the noodle. Hit rock bottom when drank from the greasy cloudy glass.
I quickly paid and fled the place.
Au revoir. May we never cross path again.
Stopped at House of Curry on the way back from garment factory where I grabbed some t-shirts at BND2/3 each. Super bargain! Thanks to Yvonne leng lui.
Roti telur (savoury pancake with egg) with achar (pickles) and condiments (Y's order)
Baked seafood rice in African sauce
Well I have no idea why the sauce is called African but it tasted rather nice with a hint of spiciness.
Claypot noodles with yam and seafood
I am always partial to claypot noodles, especially one with yam in it. The yam was cooked till very soft and kind of disintegrated and 'melted' into the claypot. Imagine noodles and seafood in a pool of soupy mashed yam. Does not sound very nice, but you will be surprised how good it tastes. Well, if you like yam, that is.
I wonder if I'll ever finish my 2008 Brunei posts before I am back home in Brunei Jan 2009!
Thursday, November 13, 2008
Clockwise starting from top middle:-
Cabbage (cut into fine shreds)
Carrots, julienned (cut into match stick size)
Taukwa (firm beancurd, cut into strips)
Fried shallots (you can cut and fry your own if you feel you don't have enough work already)
Long beans (a.k.a snake beans, substitute with french beans if can't find, finely sliced)
Pork, cut into strips and marinate with salt, pepper, sesame oil and cornstarch
The ingredients above were missing omelette strips (forgot to snap), leeks (finely sliced) and prawns (optional) as I don't have them at hand.
Now preparing all these ingredients and cooking them is a time-consuming task and so required a good knife to speed things up (and prevent unnecessary injuries or a trip to psychiatric ward haha) and a good stir fry pan (the one which distribute heat evenly and cook your stuff faster).
My chosen 'weapon' is a Global chef knife and a non-stick Calphalon pan. I cooked everything in just that one pan, sai lei leh hehehe. Get ready a big container/bowl to store the ingredients as they cooked.
Now all the vege/meat need to be cooked separately as they cooked at different rate. But if you are feeling lazy....no, don't go there, lazy, stay away from popiah!!
First I cook the cabbage in a little oil like 1 tsp (if you're in UK, I suggest you use pointy cabbage as they tend to cook faster than the round cousin or else you will spend an eternity in the kitchen 'watching' your cabbage and other people finishing brekkie, lunch and dinner and you could still be cooking popiah. OK exaggerating XD). Cook at medium heat and avoid adding water if you can otherwise you will end up with a soggy mess later. Season with salt and pepper. Remove from pan and dish into prepared bowl.
In the same pan, add another 1 tsp of oil and stir fry the carrots. Cook till soft but still retaining a little bite. Judge lah, I can't tell you how long. Remove from pan and into the same bowl above.
In the same pan still, add 1 tsp of oil and stir fry the beans. You need a little water to get the beans going. Season with salt and pepper and let the water evaporate entirely before removing from pan and into bowl above.
In the same pan, add 1tsp of oil and stir fry the leeks. When softened, add in pork and prawn (if using) and stir till cooked. Add in the taukwa and omelette strips, stir for a bit to warm the taukwa then add in 1 tbsp of the fried shallots (you can add more if you like). Remove and add to bowl above.
Mix all ingredients in the big bowl until well combined. You can return them to the pan if it's big enough. I normally cook popiah way in advance and warm a portion come eating time.
We eat them wrapped in springroll skin. I like TYJ brand, less prone to tearing.
I know my ingredients is missing the key vege, bangkuang/sengkuang. Do not attempt to substitute it with celeriac or turnip, they are not the same thing. You could argue its similar and die die must substitute with them but to me they just add an off putting taste (yeah I have tried to substitute with them). Its almost impossible to find bangkuang in UK or Oz, you might be lucky and know someone who plant them.
I know the singaporean eat theirs with crabmeat, beansprouts and crushed peanuts with a smear of sweet sauce on the springroll skin.
I can identify with the sweet sauce and crushed peanuts but crabmeat (perhaps its a rich people thing which I'll never understand/know of course) and raw beansprouts??
And the King's family/relatives wonder why he doesn't get all excited with the mention of 'I/We cooked popiah, do drop by and get your fix' in a swelling-with-pride tone whenever we go home and met these hot-blood and kind family members and relatives.
Oi, kam un lah. We really appreciate it and grateful to them. It was a kind and generous gesture *sob*cry*howl* (er maybe not the last).
Wednesday, November 12, 2008
Ok, just this one and I will post something no less interesting from home here in Brissie next.
Ahhh, the bouts of bad food spell had seem to died after the dire taste-bud-murder circumstances at Mall and that nearby building.
Thursday, November 06, 2008
Tuesday, November 04, 2008
This is worse, can you imagine?
Bro wanted salt and pepper tofu SGD6.
Big King's favourite sweet and sour pork SGD21.
Both sis' favourite chicken chop in lemon sauce SGD14.
Chicken is succulent and juicy with crispy skin. Ooooh, heaven.
I gotta have fish. So we settled for steamed cod Hong Kong style (in soya sauce with ginger and spring onion) SGD44 (for 2).