[Brunei 2008] Cheezbox @ The Mall, Gadong

Last Sunday, we had a really bad storm. They say its like the worst in decades. A lot of suburbs were affected and roofs got blown away, walls got torn, no water and electricity. Lots of families lost their homes. Its a really trying time and happened close to Christmas made it a lot more worse.

The government had stepped in to help. Deploying resources like the army to help clean up the mess and offering financial assistance. I hope all goes well with them and may them have a wonderful Christmas.

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.

Cheezbox calamari

Deepfried calamari tossed in tasty salt and pepper mix.


Belgian waffles with butterscotch sauce

Princess was happy and ate a little. No mood. She sick.

I wonder if I'll ever finish my 2008 Brunei posts before I am back home in Brunei Jan 2009!

[Home Cooking] Popiah

Sis BB had asked how to do popiah. So this post is dedicated to her.

Popiah is a traditional Hokkien dish and appear on auspicious days (which one I can't remember). I am sure other dialect groups have something similar.

But of course you can cook it whenever you want to and alter/add/subtract any ingredients you want/like/fancy/hate/can't find/can't be bothered.

I always have the above ingredients in my popiah.

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).

[Brunei 2008] Country Patch

Bleh, still on Brunei posts?? I heard you scream.

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.

My dear friend/relative SY recommended this place. It was newish then when I was back home. The promise of nasi lemak and chicken pie sold me.

Homey country feeling interior (well, its not called Country Patch for no reason *snigger*)

It's called ??? Orient??

Normally I would not shoot drinks but this one looked pretty and tasted rather nice. It was a concoction of tea and fresh orange juice. Very refreshing at hot sunny midday.

Chicken pie with salad

The pie crust is the short pastry type which I prefer to the oil laden puff pastry. The filling ain't too bad but SY commented the sauce was too starchy. You can see the filling had this coagulated gloopy starchy thing when the pie has gone cold. But its not so eveident when its freshly out of the oven. Yeah, too heavy handed on the starch.

But still, it is a tasty pie.

Nasi lemak and fried chicken basket (back)

Nice fragrant fluffy rice (tainted green from pandan juice I suppose). Nice fried chicken and nice sambal.

An above average nasi lemak in my book. Taste a lot nicer when eating it in a nice air-conditioned environment. A winner (at least in my book).

Both SY and I were gluttons when it comes to fried chicken. Its sorta my comfort food. So we ordered more fried chicken to share.

Not good to be greedy. Do not follow this aunty (me) footsteps. Ah, it was just too much meat at midday. I struggled to finish the chicken.

Creme brulee

No, I can't stomach more food no more. SY craved some sweets and settled for the ever comforting creme brulee. I quite like this (I had a small taste, I can't help myself *silly glutton*) as the sweetness was just right for me.

Go on, stuff your face, you know you want to.

Where to find?

Behind Express Fastfood in Kiulap, same block as Twelv Cafe.

[Brunei 2008] The Mall foodcourt

NEGATIVE POST. DO NOT CONTINUE IF YOU CAN'T BEAR PEOPLE COMPLAINING.

Had wanted to go Cheezbox, but mum and bro insisted on coming here. As if bro ever made any decision in his life -_- hah, bleh.

Yong chap??

Tasted as bad as it looked. I actually brought this back and made a complaint. Then there emitted a loud commotion from the kitchen, so much so that it drove away several potential customers.

The daft cook insisted this is yong chap. And you know what, it looked nothing like the pic in their photo menu. I pointed at the photo with an inquiry look on my face to the Filipina server. She just shrugged her shoulder. I did not press further, it's not like it's her fault.

Oh well, I brought back and one bite I pushed the plate away. It was so horrible like you wouldn't imagine. Perhaps there were 'extra' ingredients when I sent back to the kitchen.

What was I thinking?? I was not in a proper f&b establishment (in my opinion) let alone a five star fitout.

So moving on to laksa (from the same stall), urgh, perhaps the worst I have ever tasted in my entire life till that moment. The broth was so sweet, accompanying garnish was some cold and hard chicken pieces, cucumber and some taupok. I managed maybe 3 slurps of the noodle.

Well, the nightmare had not ended. We still have a chicken kolomee (still from the same stall *sigh*) to come and we waited like another 15 minutes after the yong chap and laksa appeared.

IT WAS THE WORST EVER. And I believe it shall remain the worst for the remaining time of me/the whole universe being on this earth/galaxy.

Princess shuddered when I first fed her. And refused to open her mouth thereafter. Then I tasted and I felt the world spinning. Words alone cannot begin to describe how bad/gross/distasteful that bowl of 'thing' was.

I was so angry to be swarmed with so much grossiest to the max food. Arghhhhhh, I wanted to scream in the packed foodcourt. Normally, I am cool and calm. But this is just too much.

The worst thing was Princess contracted German measles after visiting this atrocious place. I want to say bad words now and then, lots and lots of it..........

[Brunei 2008] Thiam Hock Restaurant

Thiam Hock is a long standing popular non-halal restaurant in Brunei. Situated at Yong Siong Hai building in Gadong.

One of my bestie once had to be rushed to hospital in an ambulance and almost died from food-poisoning after eating assam fish head from here.

So it was a bit scary for me to visit this time round.

But Big King loves his pai kut ong and we were in the mall and Thiam Hock is just a short stroll away. So I decided to brave it.

Argh, this is so bad, I wished I hadn't insisted on coming here in the first place.

The fatty meat is tough and super chewy (yeah, its possible for fatty meat to be tough, can you imagine?? Walao *die*) drowned in the saltiest gravy ever.

This is worse, can you imagine?

The noodles were chau-tar (burnt) and imparted a bitter taste. I felt like eating charred ropes. The fish was worse :( rubbery and tough like chewing rubber. I suspect it was shark meat.

Would you like to savour a plate of rubber and ropes doused in bitter sauce?

Normally I would make a complain or a remark or two to the waiters/waitress. But this time, I have totally given up on this place and left quietly.

[Singapore 2008] Crystal Jade at Changi Airport Terminal 2

Made a dash to Crystal Jade for dinner after checking in, more duty-free shopping later!

We had Mos Burger for lunch so dinner must be a 'grander' affair.

We each ordered our favourite dish. Though all were my fav :p *sheepish grin*.

Bro wanted salt and pepper tofu SGD6.

Beautifully deep-fried with crunchy skin and soft-melt-in-the-mouth in the inside. Not a trace of oil residue. Careful, scorching hot.

Big King's favourite sweet and sour pork SGD21.

Sweet and sour dish is always a crowd pleaser. Sauce is good with just the right balance of sweet and sour. The meat a bit tough, perhaps over fried.

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).

TO DIE FOR! The fish is steamed to perfection and I especially like the thich gelatinous skin.

Still my favourite vege dish spinach in broth with assorted eggs (century, salted and regular eggs) SGD16.

This is quite subtly seasoned (could well be under seasoned for some)which is how I like my vege dish to be. A great round off to the fried stuff we have greedily consumed for the meal.

Total bill came up to SGD137.45 after accounting for chinese tea, rice, towels, pickles, 10% service charge and 7% GST.

Very reasonable. Will be my default stop before custom clearance next time.

[Home-cooking] Baked spareribs

Somebody has been eagerly waiting for this spareribs recipe.

It makes frequent appearances on my dining table.

You will need:

A rack of babyback ribs (i normally do at least 2 at one time)

Clean the ribs and pat dry with kitchen towel. Seasoned with brown sugar, chilli powder and salt in ration of 7:2:1.

Wrap tightly in aluminium foil. Chill in fridge for at least an hour.

Prepare marinade:

8 tbsp light soy sauce, 3 tbsp honey, 2 tbsp cooking wine, 1 tbsp vinegar, 2 tbsp water and a clove of crushed garlic. Mix well.

Take the ribs out of the fridge. Unfold one end and pour in the marinade. Reseal.

Bake at 180 degrees celcius for 1.5 to 2 hours or till the meat is tender and separated easily from the bones.

It took several trial and error to find the optimum baking time and temperature with your oven.

I like to reserve one rack (with the gravy) and remove the meat and shred them and fry bihun with it. It tastes just like the tinned braised spareribs.

Oh, this is for second sis to see. An idea for her dinner. Its quick and easy. Try lah B.

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I know I have been MIA. Bitten by lazybugs.

Been having funny sensations with my gums and teeth. Felt like getting a rotten tooth soon >_<.

So I googled and found oil-pulling helped.

Mmm, so I started to oil-pull for the first time this morning using cold-pressed olive oil for about 20 minutes.

I spit the oil/emulsion *eww* into the toilet bowl and it came out off-white *gasp*horror* ewwww, full of toxins.

Then I have this slight burning sensation in the chest and felt sluggish the rest of the day and continue to do so. I guess my body is detoxying. I hope.

What is oil-pulling?

Start by feeding a tablespoon of oil into your mouth. Move the oil round the front part of your mouth with swishing action (NOT GARGLE, you might puke!). Swish for 20 minutes. Spit out. Rinse mouth with salted water.

My teeth has never felt so clean!!

[Singapore 2008] Haagen Dazs @Vivocity

I cannot walk past Haagen Dazs without diving for the glass cabinets FULL of ice-cream. So engrossed was I while perusing the flavours available, my nose inadvertantly got pressed against the glass. There is this look of bemused/horror whenever I look up and caught the servers eyes.

Ice-cream on Belgian waffle

I cannot remember the flavour of the ice-cream. It was a seasonal limited edition. Some kind of cookies and cream with fudge. The waffle was too sweet with unmelted sugar crystals *shudder*. Oi, Princess did, not me. I much prefer Gelare type of waffle.

Only one feeling eating this, SWEET. No other feelings. Do not try this if you have sensitive teeth. You'll be calling out for your mama hehehe.

I must have this if I visit Haagen Dazs. Melon ice-cream in waffle cone. YUM!!! Pieces of melons in creamy perfumed ice-cream. Oh, let me die in a pool of this stuff.

I wish we have Haagen Dazs in Oz :-(

[Singapore 2008] Kim Gary @Vivocity

I always choose Kim Gary over other eateries whenever I go Vivocity and needed a bite. I couldn't resist the rich buttery french toast and icy cold coffee.

Pork chop rice


French toast

Damn, why this always appear before the mains and drinks??!!


Seasoned fries

The fries were lukewarm and soggy when arrived. Worst of all, they are seasoned with cinnamon *triple horror*.

[Singapore 2008] Breakfasts at Ghim Moh Food Centre

The food was devoured in 2 consecutive visits.


Nasi lemak I wish there was more peanuts


Fried kway teow I only counted 5 tiny hum :-(. Sticky and wet, I don't like. I don't think it's worth queuing for at least 30 minutes for this miserable plate.

Steamed cheong fun and yam kueh the yam kueh was floury and dry

Chwee kueh people bought this by the dozen. I don't like, never like and will never like.

Chicken bao and egg tart I like the light and fluffy tart.

Wonton noodles this was simply horrible. Little did I know, I have yet to encounter the ultimate horror kolo mee later......

Ah baling in peanut soup Chose yam, peanut and black sesame fillings. All yummy. Peanuts cooked till very soft while retaining some bite, I like. My favourite food of the lot we tried.

Rabbit's 2008 Birthday Cakes

I just realized I forgot to po my birthday cakes/pastries.

Dropped by Chouquette after lunch at Mizu.

I like varieties, no way I am settling for a single cake.


I brought home lime and pistachio gateau, mango yogurt gateau and millefeuille.

All delicious!! As usual.

[Singapore 2008] Canelé Pâtisserie Chocolaterie

Oh after lunch at Tampopo, we went back to Orchard Rd for some serious shopping. After a fruitless round in Isetan Scotts, we went to check out the then newish Canelé Pâtisserie Chocolaterie at Shaw Centre.

The man himself, Chef Pang, was in the shop in a casual tee and bermuda and served some customers including me before disappearing.

My absolute favourite salted caramel macaron. They sell out fast.

[Shopping] Breville Mixer

So, my just-under-a-year-old sunbeam mixmaster has died down on me.

Made a dash to Myer to get a replacement (still under warranty). There was no more stock and the model has not been in production for some time; I was told. Heck, I believe they found out it was a crap machine. So I got to choose between a similar price-range model or a credit note.

And so I went home with my spanking new Breville mixer.

Red, red, chilli red. But of course.

Finally, no more failures with my chiffon cake. The Chilli (OK i hereby christened my mixer) beat egg whites real well. My chiffon came out like a dream.

It retails at AUD299. Bargain. One downside, need an extra bowl!

[Singapore 2008] Imperial Treasure Nan Bei Kitchen

Imperial Treasure Nan Bei Kitchen
391 Orchard Road
#05-12 Ngee Ann City


Sweet and sour soon hock fish with pine nut


Spinach beancurd with assorted mushrooms


Default xiao long


My favourite wonton (meat and veg dumplings) in chilli oil


Some carb to fill up the tummy, crispy eel fried noodles. A tad too oily.

Super ma (numb) and la (spicy) dan dan noodles. It gave me sore throat later that night after dinner. Orz.....Stay away, stay away next time.

Must have desserts no matter how full. Deep fried glutinous rice ball with runny scorching sesame paste. Yum!

My favourite deep fried souffle ball with red bean filling. Missing the key mashed banana inside :(

Til next time. Ta-da.

[Singapore 2008] I-Scream Haato

I love love Haato, equally on par with my love for Italian Gelato.

I must must have my ice-cream fix at Haato no matter how full I was from Tampopo.

My favourite is green tea with adzuki bean. Haato's green tea ice-cream is quite strong with a hint of bitterness which is partially offset by the sweetened adzuki bean. Heaven.

Spied and tried sweet potato and chestnut. Hmmm, interesting combination. The flavours are subtle however you can taste them quite distinctively. Haato has got the ratio/proportion right as any stronger in any one flavour will quickly mask the other flavour. If you can't taste the flavours, I suggest you clean your tongue as religiously as you do your teeth XD.

Bro had green tea and milk tea (right in pic above). He's totally a tea and coffee freak.

Sis had honeydew and some sorbet (left in pic above), the flavour had elude me now, ooops. The honeydew smelt of durian, damn, I had been forward to tasting it. The sorbet was er....refreshing.

Go on, its totally worth the calories!