Cheng Mun Chee Kee Pig Organ Soup

Just came back from a short getaway to Bangkok. Oh mine! It's end of the month again, nowadays I don't seem to be able to clear my backlogs. A lot to share but too occupied with so many things! Hope to update my blogs to date before end of the year.

Sunday - 15th Nov 09, had Pig Organ Soup for dinner at Cheng Mun Chee Kee. A rather popular shop famous for Pig Organ Soup near Lavender Food Court. My family love the soup very much. The soup was flavourful and tasty with generous serving of fresh mixed organ, pork balls & tofu. They didn't make the soup too peppery which was suitable for kids too. And it's only $3 for a bowl which is value for money. Some of the side dishes are pretty nice too.

Pig Organ Soup



Hua Tiao Chicken



Steamed Salted Fish Minced Pork

Xiao Bai Cai

Cheng Mun Chee Kee
24 Foch Road

Singapore 209263
Tel: 6297 5068

Operating hour:

9.00 am to 5.00 am

Closed on Monday

Walnut & Choc Chips Cake

Recipe adapted from Phoon Huat demo class years ago with some slight alteration.

Ingredients:(A)
225g Plain Flour/Cake Flour
2tsp Baking Powder

(B)
350g Butter
125g Castor Sugar
1/2 tsp Vanilla Essense
10 Egg Yolk

(C)
10 Egg White
125g Castor Sugar
1/4tsp Cream Of Tartar

(D)
130g Chocolate Chips/Rice
150g Walnuts (toasted & finely chopped)

Methods:
Preheat Oven 160 deg C
1. Sieve (A) together, set aside.
2. Cream (B) except egg yolk till light and fluffy.
3. Gradually add in egg yolk till well corperated.
4. Whisk (C) till stiff peak.
5. Fold into Step 3 (Egg yolk mixture)
6. Add in Choc chips & walnut, then fold in (A) - the flour till well corporated.
7. Pour mixture into a 10" tin bake at 160 deg C for 1 hour.***

*** I used a bundt tin and a small loaf tin instead.

A rather productive Saturday evening...

14th Nov 2009

I baked 3 cakes in a row on an Saturday evening. Glad that all the stock up eggs were used up. How can we finished so much cake so 2 of them I gave it to my uncle and his neighbour and brought some to office.

Walnut & Choc Chip Cake (Recipe adapted from Phoon Huat)

Just bought this bundt cake mould so used it to bake. This cake was quite moist and soft but used lots of eggs - 10 eggs! Got this recipe from Phoon Huat Demo class years ago.

Valerie Pandan Chiffon Cake

Valerie's verson was slightly more fragrant than the usual Richard Goh's recipe that I used to make. As for the texture, the latter was more fine.

Raspberry Chiffon Cake (Recipe adapted from Alex Goh's Cookbook)

The cake was a bit overfold so was slightly compact. The recipe was a bit weird exactly like what K told me which she had attempted before. The egg yolk mixture was very thick and dry, had some difficulty to fold it into the egg white mixture. Taste wise was so so only, maybe the raspberry that I used was frozen type, not so fragrant.

Golden Pillow 933 Delivery

14th Nov 2009

It's a Saturday evening and we were cracking our head thinking of what to eat for dinner. To go out, to cook or to order delivery? In the end, too lazy to cook nor go out so we decided to have Golden Pillow Curry Chicken. It's nothing new, tried many times but for Aunt was the first time. She quite like it too. We also ordered a mee siam to share. Other than Golden Pillow curry, they have other zi char dishes and finger food where most of them are quite decent.

Golden Pillow 933
1 Kaki Bukit Road 1
#05-11 Enterprise One
Singapore 415934
Tel : 6323 8933 Fax : 6222 8933
Operation Hours: 8.30 am - 9.00 pm

Zion Road Food Centre

13th Nov 2009

Last Friday, I went to Great World City for movie - 2012. Before the show, we crossed over to the food centre for a quick dinner. I had pork chop from the western food stall - Seng Huat (Stall 12) operated by an old couple. Heard my friend complimenting their food was quite nice so gave it a try.

Pork Chop - S$4.50

Serve without any sauce and the seasoning was very oriental instead of western. Not too bad but certain part of the meat was quite tough.

Seng Huat Western Food
86 Zion Road
Stall No. 12
Zion Road Food Centre
Singapore

Ordered this to share - Assorted fried stuff like fish balls, Ngoh Xiang, Fish Tau Kua etcs. Forgotten to note down the name and stall no. Anyway, there is only one stall in the food centre selling this so is not easy to miss.

The Ngoh Xiang was quite nice, fish ball and bean curb was normal and not very impressive.

Buttermilk Scones

13th Nov 2009

Recipe adapted from "Do What I Like". Very fluffy and light, taste good too. But, I didn't get the tall look, maybe I didn't roll to 2 cm thick that why I manage to get about 10 pcs of scones. Spread some butter and jam, really yummy!

Buttermilk Scone

Lingunie In Pesto Sauce w/Codfish & Mushroom

Had a tub of pesto sauce sitting in my fridge, got it from Jones The Grocer. I like the garlicky taste from the garlic, saltiness from the cheese, richness from the pinenuts & fragrant from the basil in Pesto. I always like to use it as a pasta sauce especially when it was served with Seafood. Last Saturday, I was off so I volunteered to cook lunch - a simple pasta using the ready pesto sauce served it with cod fish & mushroom.

Yummyzzz.....

Curry Udon & Grilled Saba

12th Nov 09

Last week, I cooked a simple and easy Japanese meal at home on one of the weekday evening. Bought a pack of frozen Jap Udon from Meidi-ya weeks ago, this udon was very different from those found in Local supermarket. It's imported from Japan, the texture is very springy and chewy. After trying this, I think I will never want to have those local types. Just need to cook in boiling water for 1-2 mins, drain and served it in any kind of stock of your preference.

Curry Udon

My easy and simple to cook Curry Udon that tasted real good.

1. Cooked Udon in boiling water for 1-2mins. Drain.

2. Desolved 1 pack of instant curry paste in 300ml (1 serving) of water, add in shabu shabu pork. Simmer till pork is cooked.

3. Pour ready stock and pork into the udon, served with spring onion and hard boiled egg.

Note: This can be found in Meidi-ya or Isetan Japanese Supermarket.

Grilled Saba Fish

Side dish to serve with the udon. This was Frozen IQF Saba Fillet available in most supermarkets. I got mine from NTUC. It's tasted as good as those served in the Foodcourt or even Jap restaurant. Defrost and season it with some salt, pepper, sesame oil & lightly coated with cornflour, using high heat pan seared it till golden. Note, do not overfry or deep fry it as the flesh will be tough and dry. Serve with freshly squeezed lemon juice, OMG it's amazingly good and not fishy at all! The fish was sweet, tasty, juicy and oily.

A Nice Butter Cake Recipe

11th Nov 2009

I always plan to bake something and tend to stock up a lot of eggs. So was sort of overstocking and was glad to chance upon this butter cake recipe that uses 9 eggs. An Old-Fashion Butter Cake recipe adapted from A Daily Obession. Thanks Terri from A Daily Obession for sharing this wonderful recipe. The cake was light in texture, buttery and not overly sweet. Very well received by my family and colleagues. I can easily finished a few slices at one go. The next time I'm going to use this recipe for marble cake. I think it will be very nice too.

Butter Cake

Recipe adapted from A Daily Obession

Christmas Fruit Cake

10th Nov 09

Christmas is coming! Has anyone started to plan your Christmas's bake? I'm planning... testing out recipes. Baked Valerie's Fruit cake last week. I don't eat fruit cake at all as I don't like raisin but my family and friends love it so usually I will bake for them during this period.

Verdict from testers (family & colleagues) - Good!

Abalone Porridge

10th Nov 2009

I was on medical leave and having throat infection. Since I'm at home, my lovely aunt cooked lunch for me. She cooked porridge since I'm not feeling well. Weeks ago she bought some mini fresh abalone from Shop n Save which was on promotion. She braised it up and freeze it for later use. So she used that to make porridge. It's so delicious and flavourful as chicken stock and the abalone sauce were used to simmer the porridge to congee stage. Usually she will use half Calrose rice and half Thai rice to make porridge to get a thicker and richer consistency. Enjoyed the porridge very much and felt so blessed to have her around.

Colleague's Birthday!

Let me update a current post instead of my backlogs. Today, was my colleague's WL birthday and a group of us went out for zi char lunch at Lam's. I also made a simple black forest cake for her.

Chocolate sponge (recipe from Do What I Like) sandwiched with canned dark pitted cherries and chantilly cream, decorated with chocolate shaves and berries with apricot glaze.

Saizeriya - A Revisit

9th Nov 2009

My birthday dinner with family. A 2nd visit within a month which was quite unusual for us. Anyway just don't want to spend too much because been dining out rather often recently so decided to go back to Saizeriya for some value for money simple homestyle Italian food. These were what we had, totally different from previous visit.

Still an enjoyable dinner though there were some hits and misses. The misses were:

Clam chowder - too sweet for my liking

Baked rice - the rice too soggy.

Squid ink pasta - too bland and dry

Sauteed Fresh Mushroom
Sweet Corn Salad


Clam Chowder Soup
Garlic Focaccia


Beef Bologese Baked Rice
Seafood Pizza
.

Pasta in Squid Ink
Bacon & Tomato Spaghetti


Baked Mussels
Roast Chicken Leg

Saizeriya
177 River Valley Road
#02-22 Liang Court Shopping Centre
Singapore 179030
Tel: 63379001
Operating hour:
10am - 10pm

Soon Heng Restaurant

9th Nov 2009

Still updating on my birthday's eat. My birthday's lunch with a group of 11 colleagues including my FD, gave me a lunch treat at this air-con coffee shop restaurant - Soon Heng along Racecourse Road (very near to Muthu Curry) serving homestyle cooked food. I'm rather impressed with their dishes, almost all the dishes we ordered that day were delicious. Signature dish - Curry Fishhead.

Curry Fishhead

The fishhead was very fresh and big with thick cut of fish meat. This portion was about S$38.00, a full head and served with lots of ladyfingers and eggplant. The sauce was very appetising as lots of slice dried assam was added and the coconut milk was not overpowering which I like.

Squid Ink Sotong

One of their signature dish. The sauce was very flavourful and rich. Very nice with rice.

Fried Chicken Leg

Not bad!

Sambal Prawn

I don't like prawn but I like the sambal. Very similar to what my late Grandma used to cook.

Bean Sprout w/Dried Beancurb

I'm surprised it's taste so good and even had some "wok hei"!

Sambal Kangkong

Nice! Sambal was nice as lots of dried shrimp added.

Chap Chye

Decent enough but nothing special.

Lime Juice
Achar & Cucumber salad (complimentary)

The lime juice was freshly squeezed, very refreshing and aids in clearing all the spiciness and oiliness.

We had double portion for the above dishes and total bill came up to about S$170 plus. (Approx S$15-16/pax) Thanks my FD for the treat! All of us enjoyed the lunch tremendously.


Soon Heng Resturant
39 Kinta Road (Along Racecourse Rd)
Singapore 219108
Tel: 6294 7343/6294 6561

Operating Hours:
Weekdays: 10.30am - 8.30pm
Weekends & PH: 10.30am - 5pm

Kok Sen Restaurant II

8th Nov 2009


Sunday dinner at Kok Sen. The last time was in Sep 09, almost 2 months ago and I remembered I gave rather good review on them. This revisit was not as good as expected. The cooking style seem to be different and lack of the "wok hei" that was so good on our first visit or maybe the dishes we ordered were different. Anyway, here's what we had:

Golden Dragon Chicken

Highly recommended by the staff and only available during the weekend. The chicken meat was removed and replace by seafood paste and deep fried. Seem liked a lot of works but we don't really appreciate the idea. It's a bit too bland for our liking. And it pretty expensive, I think about $30 plus for this dish. Not very worth to try.

Curry Fishhead

Not very nice, no assam taste and too many fried bean curd. The fishhead was rather small for S$22.00 and not very authentic as long bean was added.

Braised Pork Ribs w/Bittergoud

Not bad but not enough to impress.

Claypot Yong Tau Foo

Another one of their signature's dish, the seafood paste taste almost similar to the Golden dragon chicken. Some of us like it and some don't. I don't really like sauce, a bit like sweet & sour sauce.

You Mai w/Fermented Beancurb Sauce

The last time we ate this was really good but that day it was a bit bland.

Kok Sen Restaurant
No 30-32 Keong Saik Road
Singapore 089137
Operating Hours:
Lunch: 11.30am - 2.30pm
Dinner: 6.00pm - 10.30pm
(Closed on Mon)