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What can be better than having breakfast in the lush greenery on a lazy Sunday. Canopy is set right in the heart of Bishan Park where you can sit back and savour a hearty breakfast or a relaxing brunch. Although Canopy is a stone's throw from my place, I can't afford to have breakfast there every weekend. The Eggs Benedict cost much more than Ya Kun's Soft-Boiled Egg. But then again, it's so much easier to prepare the latter. I've tried cooking poached egg but did not succeed. Then there's the Hollandaise sauce which is not simple to prepare either. Maybe I should get the ready-made Hollandaise Sauce Mix from McCormick. Still, for the sake of my pocket, I'm going to try making Egg Benedict, whether it's from scratch or not.
The first time I tasted Eggs Benedict was in Melbourne–The Fringe Cafe. It was unforgettable. And when I revisited Melbourne, C brought me to yet another fabulous restaurant, Georges, for brunch. The spread was even better. I don't think it was that affordable either but when you're abroad, somehow, price isn't the factor. For now, before I get to fly a thousand miles (early next year, I hope) to visit my precious nieces in Melbourne, here's a good enough substitute just a few steps away.
Eggs Florentine is a healthier version of Eggs Benedict as the bacon is replaced with spinach.
The BLT Sandwich served with fries and loads of greens.
What's breakfast without coffee to perk you up?
The Steak Sandwich which I had with M on a separate occasion was good too(sorry, I can't seem to find the picture).
Great ambience, good food but the service was a letdown. The waitresses and waiters were obviously more attentive towards the expat families.
L promised me a free cuppa at Jones The Grocer. I'm looking forward to that day because I can get to eat my favourite Eggs Benedict at a discount too!
As a teochew, I should like fish according to M. Yes, I do. But I think I'll pick grilled cod fish with herbs or pan-fried buttered dory or baked salmon with cheese or simply fish & chips... over teochew steamed fish or sliced fish soup. Still, I won't resist teochew styled fish when I feel like something light and healthy. It just so happened that P is on a healthy diet these days due to his poor health report and constant nagging from his mum(and also because of the rainy weather), we decided to opt for something we don't usually crave for, teochew fish head steamboat at 天外天 along Serangoon Road.
I heard that you've to wait for two hours during peak hours for your food to be served. Thank goodness that night wasn't that crowded though it was fully packed.
There's a variety of fish like pomfret, red garoupa and others depending on season for you to choose from. We ordered the medium pot for 5($32.00). Sinking in the sweet and potent soup are yam, lettuce, fried flatfish and thickly sliced fresh pomfret fish. You can even top up the soup for free. For those who can't stand the fishiness of certain fish(just to clarify, I don't find it fishy at all), you can dip the fish in the special garlic, chilli, lime and vinegar sauce. I like it with just freshly cut chillies in soya sauce.
I believe the fish head pot is not the only reason why customers are coming back to 天外天 even when waiting time can be ridiculous. Other dishes are equally delicious too. My favourite got to be the spicy prawn and tofu. It tasted like chilli crab but not as sweet. One can easily finish up a bowl of plain rice with just the thick and appetising gravy alone.
奶白 (nai bai) is like a mini version of 小白菜 and is not available at every cze-char stall. Stir-fried with garlic, crunchy and tasty.
You'll find this dish on almost every table. The crispy prawn roll was deep fried to perfection. Not too oily or dry. Unlike some that tasted like minced meat, you can actually taste the shrimp and crunchiness of the water chestnut. However, I still prefer those that are not coated with flour. Especially the ones my grandma used to make.
There are quite a few famous fish head steamboat restaurants around, especially 南华昌(Nan Hwa Chong) which is rated top by the local papers, I've yet tried so I can't really compare. And MM insisted 天外天 was really nothing fantastic because she has tasted better and I'm still waiting for her to bring me there. But 天外天 has enough drool factors to bring me back when I feel like having a warm family dinner. At least this is one meal you won't feel guilty after feasting.
Just a sidenote, there are apparently two similarly named Nan Hwa Chong Fishhead steamboat at Jalan Sultan. The so-called original restaurant is the one named 南华昌（亚秋）鱼头炉.
Hainanese chicken rice is like a national dish. It's impossible to go to a hawker centre and not find a chicken rice stall. And I don't think I need to introduce much and many of you are already very familiar with Boon Tong Kee, Wee Nam Kee, Chatterbox, Chicken House, Yet Con, Five Stars, Tian Tian, Sing Ho Hai Nan, Pow Sing, Tiong Bahru Hainanese Boneless Chicken Rice, just to name those that come to my mind.
What's important to me in this dish is not just how smooth the chicken is but also how good the garlic chilli is. Whether it's boneless or not may not be a concern but certainly a plus point. I've not been patronising Far East Plaza since my poly days. Lately, I've been revisiting this mall quite frequently(for more profitable reason this time) and finally tried Hainanese Delicacy on the top floor(#05-116). They close pretty early, usually by 8pm. The chicken is tender and not too oily, the rice is fragrant and not too soft. Paired with the chilli sauce and pounded ginger, the chicken rice is not the best but definitely the tastiest hawker food on the fifth level.
Since I'm on the topic about hainanese chicken rice, I may as well blog about Yet Con which I've just dined there a couple of nights ago(It was my fourth visit by the way.) It's a cosy old-fashioned but air-conditioned restaurant known for their hainanese chicken rice and steamboat along Purvis Street.
The uncles and aunties are hainanese and not very friendly. Service is obviously not their strength. :P
Presentation is definitely not the selling point too as you can see from the picture below. The chicken was not as oily compared to those drizzled with sesame and soya sauce. But I actually prefer the oily version as they are more fragrant and less "chickeny". Still, they are pretty tender and not as dry as they looked. The rice was fluffy and a tad mushy but not too oily.
What was more disappointing is the chilli-lime sauce. It was very mild and definitely not enough zing for me even when I added lots of ginger to go with it.
Other than chicken rice, the other dishes tasted like home-cooked food. Nothing exciting or fanciful. So if food is also not that draw, why do I still go back to Yet Con again and again? Price? No, it usually rounds up to at least $10 per pax. Subconsciously, I guess I'm drawn to the nostalgic ambience and authentic feel of the restaurant. And also largely because of the air-condition! Haha! I'd have gone to Chin Chin Eatitng House just across the road that night for their chicken rice if not for the stuffy weather. I think the next time I do visit Yet Con again, it's to try the steamboat.
My favourite hainanese chicken rice to date is still Wee Nam Kee.
Everyone will tell you Katong Laksa unanimously when you ask them where you can find a bowl of sinfully delicious laksa. Top of mind is not necessary the best. Having said that, I've just discovered something equally good, if not better.
Perhaps I shouldn't use the word discovered because Sungei Road Laksa is actually pretty well-known. (It is also in Wikipedia!) When mum brought me to this hidden gem behind Jalan Berseh Food Center, I was impressed and amazed that there was a long queue. So what's so special about Sungei Road Laksa? It is cooked using charcoal! I guess that's what makes the gravy more fragrant and constantly warm to maintain its distinctive flavours.
At $2.00 for a small bowl, the serving is not enough but not too much to make you feel gelak. The gravy is rich but not overloaded. Topped with a generous portion of fresh cockles, sliced fishcakes, bean sprouts and laksa leaves, it was truly satisfying. Oh and I just learnt that they are the ones who made eating laksa without chopsticks famous.
Will this tempt MM, who claims she's not a laksa lover but we concluded that she's just health conscious, to savour laksa all over again? Haha!
Jamie Oliver is my dream guy! Not only is he cute, he's a great cook. But come to think of it, I actually don't need my guy to whip up a meal for me because I find cooking therapeutic and I enjoy cooking for my loved ones(just like Oliver!). As long as he can wash the dishes after the meal, I think that is good enough. Haha! I'd love to have a fully equipped kitchen like Oliver's and a backyard to grow my own herbs. Right now, I can only make do with Mum's kitchen and McCormick's herbs. Those fresh ones are not easily available and can be really expensive! :(
Anyway, I got Jamie Oliver's Ministry of Food from K as my early X'mas present(actually I requested for it). :P I can't wait to try making paella, a cracking burger, perfect roast chicken, baked cod wrapped in bacon with rosemary, baked french potatoes, baked camembert pasta and many many more! *drools*
This book contains a range of simple recipes and is actually inspired by people Oliver has met who thought they could never and would never learn how to cook. Regardless, this book is for a reluctant beginner as well as a good cook who just appreciates simplicity. Why Ministry of Food? It's a food movement called pass it on which Oliver has started. "On the surface it's quite simply about friends teaching friends how to cook good, honest, affordable food and just generally be a bit more streetwise about cooking." To learn more, buy a copy and pass it on! ;)
My friend and I stopped by Jones The Grocer for tea break after visiting an art flea market organised by House some time back. I'm still planning to go back there for breakfast and free coffee as L promised. :P
Anyway, this lemon tart by Gordon Ramsay was really good. It was sweet and zingy. Melts in your mouth... and very fattening. But who cares when heavenly temptations like this can de-stress you like no other.
Next to curry, I believe otah (or otak) is something I can't live without. So far, the best commercialised otah I've tried is from Lee Wee & Brothers. Whenever we have a BBQ or party, there'll be Lee Wee & Brothers' Otah. Other than that, mum makes pretty decent otah from scatch too. The difficult part is making the chilli actually.
Anyway, I happened to go Muar for a wedding shoot a month back. The couple is nice enough to bring me around and more importantly, introduced me to Muar's famous otah. Even restaurants serve otah as their signature dishes.
Muar is a really small city in Johor. As they joked, there's only one straight road. The otah "shop" is situated at a residential property somewhere in the city. I think that supports the idea that the otahs are homemade. Haha! However, when you stepped into the house, there was no sofa, tv or such. Commercial freezers occupied the living area with a little cashier counter near the doorway. 
The otah comes in two sizes. RM4 for small pack and RM5 for big. I didn't actually see the difference in weight bought grabbed many of the big ones. Besides fish otah, there's also prawn and sotong flavours which the boss claimed they are catered to Singaporeans.
I wrapped it in aluminum foil and cooked it in the oven for 15 minutes. If you prefer it a little crispy and burnt, open it up to grill for another 5 minutes. Over there, they usually steam it. 10 minutes will do.
Some otah are made with fish paste but you can taste the fish meat in this which is why I like it. However, it's not spicy enough and kind of fishy at certain parts especially with the skin on. I'll request W to buy me other brands to try next time she visits Muar. :P
You can also try to make fried otah omelette by smashing up the otah and mixing it with egg.
Frozen Muar otah is available at supermarket in Singapore but how authentic and fresh it is I'm not so sure. I think next time I should ring Otah Boy up when I'm planning for a gathering.
Entering a bakery is very much like shopping in a fashion boutique these days. Bread of all attractive shapes, designs, flavours and even names. One is really spoiled for choice. Even our neighbourhood bakeries no longer offer regular buns at $0.40 each. That is also why whenever my friends and I are around Upper Thomson, Whampoa or Serangoon Gardens area, we never hesitate to drop by the traditional confectionery for some nostalgic taste of yesterday. As T loves local bread, and with our failed attempt two years back, we decided to pick up bread-making from my cousin who is a great baker.
Ingredients for dough:
480g bread flour
120g plain flour
130g fine sugar
10g fine salt
20g milk powder
11g yeast
1 egg yolk
60g butter
300ml water (chilled overnight)
Directions: Combine bread flour, plain flour, sugar, salt, milk powder and yeast in a mixing bowl.
Add beaten egg yolk and butter and mix well, breaking up lumps.
Add water slowly until dough becomes smooth and elastic.
Coat table top and hands with bread flour.
Divide dough into small portions (depending on size of bun you desire).
Use a roller to flatten dough to form an elongated shape.
Place ingredient(can be raw) at the edge of dough and wrap it up by rolling.
Let them stand for an hour, covering with a damp cloth.
Brush egg yolk on bread and bake in oven at about 150ºC for about 20-30mins or until brown.
Quickly brush butter on buns when they are ready.
Otah, ham & cheese, luncheon meat and hotdog! Life's simple pleasure. Best served warm!
If you prefer to feast your eyes with fancier buns, feel free to use the same dough recipe and create your own. I'm so going to make my own curry buns the next time round. And definitely other prettier ones because it was really fun. :D
By the way, the otah filling is from from Muar, which I will blog about, later. :)
