Mum made this yummy braised dish over the weekend. Simple and delicious!
Light soya sauce
Dark soya sauce
5 Spice powder
Star Aniseed – 2 pieces
20 pieces of mini tau-pok (can buy from wet market, look for the stalls that sell bean sprouts / tau pok)
300 gms of minced pork shoulder (“kap sang”)
1 large carrot (usually water chestnut is used but today we use carrots)
Prepare the stuffing
1. Place the minced pork and diced carrots into a mixing bowl/platter
2. Marinade with 1 tablespoon of light soya sauce and sprinkle of white pepper
Pack the stuffing
1. Lazy way … just use your fingers to split the tau pok
2. Pack in as much mixture as you can without making it look like Santa’s overflowing gift bag
Prep the braising sauce
1. Add enough dark soy sauce to cover the tau pok when it is simmering. In our case the pot is big enough to fit all the 20 pieces of tau pok so the height of the sauce is upto the line of the tip of my last finger (remember when you place a solid in the liquid, the liquid level rises).
2. Add 1/2 teaspoon 5 spice powder
3. Add 2 whole aniseeds (or 1+ is also ok if that’s what you have)
4. Add 1/2 to 1 teaspoon of sugar
5. Bring to a boil, then simmer
Bring it on
1. When the sauce starts to simmer, place the stuffed tau pok in one by one.
2. Bring it to a boil, then lower heat to medium for simmering
2. Cover the pot with a lid (with a vent for steam to escape. If your lid doesnt have one, prop one side up of the lid with a chopstick or long ladle placed across the pot).
3. Wait about 5-7 minutes. The meat cooks pretty fast. Check and see if meat is ready. Once done, turn off the heat. It’s ready to serve or kept aside for another day.
I was quite pleased with this impromptu dish that turned out super yummy. Hope you like it too!
Cove99 came highly recommended by friends for quality Chinese cuisine so we give it a try over the weekend. Conveniently located in Tanjong Pagar (walking distance from MRT Station), nestled within the rows of shop houses.
Inside, it looks nice and new, and pretty much clean (always a good sign). I liked the oriental furnishings, particularly the chinosire colors desgined. At the corner, in place of a enclosed private room, wooden dividers provide privacy and space for larger groups of diners.
Disgruntled Chef at Ann Siang is very lovely place in one of my favorite parts of town. I love this area for its unique feel straddling between the towering modern CBD buildings and the traditional post-war shophouses and Chinatown.
Stepping into Disgruntled Chef feels very posh, like a private club. At the same time, it is very cosy and inviting. There is a also a beautiful private dining space in their lower floor that can sit 12 people comfortably.
After the very elegant lunch set experience at Yuzu in October, I came back with a friend to try out their kaiseki-style omakase.
Chef Takahashi Tadashi (previously from Hashi Japanese Restaurant)
There are 3 main options offered for dinner – two omakase sets ($120/6 courses; $170/7 courses) and a sushi omakase ($150). During the Summer and Autumn seasons in Japan, there is an special sushi omakase ($250).
Posted in Japanese, Japanese food, Omakase, Sashimi, Seafood, Singapore, Sushi, Uncategorized
Tagged Autumn, Holland Village, japanese food, Omakase
I have adapted this soup from brooklynhomemaker.
I love the twist using roasted cauliflower. In addition to giving the soup a thick texture without having to use milk or cream (think healthy!) roasting adds another layer of flavor to the soup. It is also vegan-friendly (stock can be replaced by vegan stock base) which means you can make it for a larger base of friends.
In this recipe the following ingredients were used:
I was only recently brought to this place by friends and wondered why they did not tell me about it earlier… I think they wanted to keep the secret to themselves!
I love how they still keep the typical old school Chinese restaurant furnishings. Even the the entrance frames and screens were brought over from their previous location at Amoy.