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You know, this was the achar they put on your table like those chargeable peanuts. Turns out that this was the most memorable dish that day. Uniquely, besides crunchy vegetables, they have bits of chicken offal. It has a complex blend of umami savoury, tangy, sweet and spicy. Don't return this "peanut" 😋
Taste more 🤤 https://johorkaki.blogspot.com/2021/09/guan-hoe-soon-peranakan-restaurant-joo.html
Comment your favourite Nyonya dish! We've got 7 sure to impress anyone. Read now 👇
1. Babi Pongteh
2. Kari Kapitan
3. Ayam Buah Keluak
4. Chap Chye
5. Kueh Dadar
6. Ondeh Ondeh
7. Kueh Talam
#HarryPotter Fans, check out the World's First Official Harry Potter mooncake collection. You'll love it!
https://goodyfoodies.blogspot.com/2021/08/worlds-first-official-harry-potter-mooncake.html
#mooncake2021 #mooncake #midautumnfestival #potterhead
For this episode, we destroyed a MASSIVE 6.3KG (14LB) Curry Rice courtesy of Jack’s Kitchen at Old Airport Road Food Centre! Due to renewed Covid-19 restrictions, dining out has become impossible. We scoured the island for the best takeaway options for a mukbang challenge and Jack’s Kitchen was kind enough to supply us with their specialised curry rice offerings.
For this challenge, I ate:
12 portions of rice
5 Pork Cutlets
5 Chicken Cutlets
6 Fried Eggs
A truckload of Javanese-style curry
The curry was thick and luscious, with a strong coconut flavour and spiced closer to a Javanese/Peranakan style curry with just a hint of chilli. The cutlets were both extremely crispy, but the pork cutlets really stood out with their different breading (possibly panko) and seasoning.
This was a challenging mukbang that really helped me stretch my limit after the food poisoning fiasco. Owned by a friendly elderly couple, it would be good to help them out in such trying times for the hawker industry. I strongly recommend the pork cutlet!
Visit Jack’s Kitchen at:
51 Old Airport Rd #01-19
Singapore 390051
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⬇️ Ingredients below ⬇️
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This Nyonya Chap Chye is a classic from the Peranakan cuisine. Peranakan food is touted to be a blend of South East Asian culinary cultures - often hitting the spice, sweet and tang notes deliciously.
Chap Chye loosely translates to mixed vegetables, which is very accurate in this case. Fresh vegetables tossed with crispy beancurd strips and broth-soaked tang hoon (glass noodles) is a flavour explosion in your mouth you won't want to miss!
⬇️ Ingredients here ⬇️
30g Dried Mushrooms (whole) (pre-soaked with 600ml hot water and reserve soaking liquid)
25g Lily buds 金针 (pre-soak & knot)
30g Black fungus (pre-soak & cut into bite sizes)
30g Glass noodles (pre-soak)
60g Dried bean curd (cut into 1” long strips)
40g Dried sweet bean curd 甜竹 (cut into strips)
250g Napa cabbage (cut into bite sizes)
2 tbsp Preserved soy bean paste (tau cheo)
8 cloves Garlic (chopped)
1 Carrot (peeled and sliced)
Salt to taste
700ml Water (excludes mushroom water)
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Full recipe: https://themeatmen.sg/nyonya-chap-chye/
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Timestamps:
0:00 Deep fry beancurd strips
0:31 Stir fry base for broth
0:58 Add in ingredients
1:15 Add in vegetables
1:37 Season lightly, dish and enjoy!
I made a new Singaporean friend. His name is Jimmy and he's 72 years old. He promised to show me around Katong where he used to live in the colorful Peranakan house. In the middle of the video, I asked him a question I always wanted to ask. It's a sensitive topic but I wanted to know what he really feels about the Japanese.
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