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The BakerWoman


The blog about this Bibik who loves to makan, masak & indulge! FOOD IS LOVE, THANKS & NUTRITIOUS!

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  • Renzze
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  • Nostalgic Singapore
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    Sunday, February 27, 2011

    Pu Tien Restaurant @ Nex

    Cold JellyFish Head

    Shredded BaiYe Toufu

    Fried Rice Cake

    Deep Fried Duck with Sliced Yam

    Nex Shopping Mall is the new shopping mall in the suburbs of Serangoon Central.  Restaurants in Nex are plentiful.  There are The Ship, Food Republic, Swenson's, Prata Place, Texas Chicken, Praradise Inn, Din Tai Fung etc.....I had dinner in PuTien, Xin Hua cuisine.

    I've tried the Pu Tien outlet in Kitchener Road and enjoyed the Fried Hing Wa Beehoon, which is fried with mushroom, taupok, clams, prawns, pork belly, peanuts and vegetables, and topped with deep-fried seaweed. 

    For dinner in Nex, we tried the Fried Rice Cake, cooked ala Hing Wa style.  We enjoyed all the delicious Fu Jian dishes and recommended for value-for-money restaurant suitable for family lunches and dinners, offering a simple yet scrumptious fare from this lesser-known dialect group.

    Carpark is a nightmare in Nex Shopping Centre!!!

    The Bakerwoman - Coffee Talk at 11:04 PM 0 comments

    Monday, February 07, 2011

    Scallops, Pork Tendon, Sea Cucumber, & Mushroom Soup.......

    Fresh & dried scallops, sea cucumber, dried pork tendon & shitake mushroom

    This dish was concocted by Mike.....it tasted in between of shark's fin soup & Buddha Jumps Over The Wall....

    Added to this soup:  dried pork tendon, shitake mushrooms, scallops, sea cucumber and good chicken stock.  Its best eaten with a dash of black vinegar!

    The Bakerwoman - Coffee Talk at 10:42 PM 1 comments

    Ngoh Hiang - Five-Spice Pork Rolls Wrapped with Tofu Skin

    A whole array of ingredients are stirred into a pound of fatty ground pork, which is then seasoned with five spice powder

    dried beancurd skins

    Spoonfuls of meat are placed on the beancurd skin....

    There goes my perfect ngoh hiang!!! Just like rolling a popiah.....

    I steamed the ngoh hiang.....let it cool before I placed them in the freezer
    Its a tradition that I make the ngoh hiang one week prior to the Lunar New Year.....

    These ngoh hiangs are the Teochew version......the pork rolls are a delicious concoction. Named for the Chinese five spice powder that gives the rolls their unique flavor, Ngoh Hiang (五香) is another take on the pork sausage. A whole array of ingredients are stirred into a pound of fatty ground pork, which is then seasoned with five spice powder and snugly wrapped in dried beancurd skins.  I've added water chestnuts, onions, egg, (fish, minced pork & prawn meat), pepper and pork liver.

    I steamed the ngoh hiang for 15 minutes, until the skins turn translucent and the rolls feel firm. Remove and set aside on wire racks to cool. At this point, I divided the rolls into batches and freeze them in plastic wrap for up to 3 months. To cook, defrost the rolls in a 350F/ 180C oven for 10 minutes before frying/baking.

    Like any good Chinese dish, these rolls have their sub-cultural variations, depending on whether the cook was of a Teochew or Hokkien dialect. In my paternal grandfather’s Teochew version, there were shrimp and water chestnuts. Before cooking, each roll was tied with string, sectioning out pieces for easy cutting and serving once ready.
    I love serving ngoh hiang with cucumber & tomato slices........

    The Bakerwoman - Coffee Talk at 10:36 PM 1 comments

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