Archive for May, 2008

Hokkien Mee at the Food Republic

May 25, 2008 at 8:01 am · Filed under Noodle, Singaporean Food ·Tagged , , ,

Hokkien Mee at the Suntec Food Republic

 It was another Friday evening. I was aboard one of the trains of the MRT traversing the Green Line, when my friend and officemate mentioned that he was hungry, and if we could please eat at the City Hall area. I suddenly remembered that I wanted to write about another favorite local food, the Hokkein Mee. I consented of course, and dragged him and his hungry stomach to the Food Republic at Suntec.

Hokkien Mee is the first local food that I came to like here in Singapore. I first stayed at Yishun, and it was my food-loving landlady who introduced me to this dish; she said I would love that food such that I would look for it everywhere I go. Hmmm… she really knew what she was talking about, eh? After I tasted this noodle dish at a nearby hawker, I would come for it, almost every  night after office. Sometimes on stressful weekdays at work, I would look forward to going to the hawker, ordering my favorite dish, and relishing it with a warm mug of kopi-si. The old days seemed to come back as I excitedly placed an order of Hokkien Mee at the Yong Heng Fried Hokkien Mee stall. It’s not the same hawker as that in Yishun, but great news is that it tastes even better!

Ah! Fresh prawns sitting in rice noodles stir-fried with shrimp and prawn stock! It looked so delicious on that platter. Another thing I like about hawkers is that most food are always newly-cooked; so the platter that I was served was warm, and the aroma just wafts to your nose. Sigh! I squeezed the lime (I put in two) which adds to the flavor of the stock, and put in a little dollop of sambal chili (red chili pepper fried in oil) to perk up the dish. I lifted the noodles with chopsticks and chinese soup spoon to even out the flavors, and it was ready to eat. Yum, tasty and delicious. Even my friend, who does not favor noodles dishes very much, liked the Hokkien Mee. I think he’s going back there for his own plate…maybe secretly. ;o) At SGD$3-4.50, this dish sure gives a great feast to the stomach. 

n.b.

The Food Republic at Suntec is located at the 1st level of the Convention Center.

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Chicken Rice

May 19, 2008 at 4:43 pm · Filed under Chicken, Food, Main dish, Singaporean Food ·Tagged ,

Chicken Rice

 

 

 

 

 

 

 

 

 

 

 

I had this roasted chicken rice from Diner’s for breakfast (ground floor of the CPF Building at Robinson’s Road). I was quite hungry and the uncle chopped the  chicken so expertly I was amazed. :o )

Chicken rice is considered to be one of Singapore’s national dish, and is usually topped with cucumber, tomatoes, some lettuce leaves, and light soy sauce. Some prefer to mix in some ginger sauce and chili to the soy; I like mine with just a bit of chili. The rice they say is prepared with chicken stock and some garlic, and I think I smell sesame oil there.

In Singapore, chicken rice is served by most hawkers and food centers. One may opt to have some add-on like boiled egg, fried tofu, or chicken liver. The chicken can also be steamed instead of roasted. This sumptuous dish costs $SGD2-4, but can be as high as $SGD21 in some prominent hotels. Wow!

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Puto and Dinuguan by Jologs

May 19, 2008 at 4:15 pm · Filed under Filipino food, Food, Side dishes ·Tagged , , , , , , ,

Puto and dinuguan by Jologs

One Friday evening my friends and I decided to have dinner at Jologs at the Lucky Plaza. I find it to be a clean, cozy restaurant that serves food for value. I’ve tried their -silogs and I always recommend it to my Filipino friends who are looking for Filipino foods. That evening though, I was in the mood to try something other than silog on their menu. And since I was not keen on eating rice either, I settled on puto and diguan. I was not the least disappointed. :o )

Dinuguan is traditionally made up of pork intestines cooked with pig blood (yah, to other cultures this sounds a bit ewwyy). As long as the cook knows how to clean the intestines, and the secret to remove the odor, dinuguan can be a truly delicious experience. The dinuguan I had at Jologs was not made up of intestines though, I think the meat came from the ear or face portion of the pork since it was a bit crunchy.

Puto is steamed rice cake and has a spongy and lightly fluffy texture. Some recipes put cheese on top, which is equally delicious as the plain version. For puto paired with dinuguan, I like it plain and not so sticky. This was just what I had that night.

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