Wild Turtle Soup Restaurant

"Wild Turtle House" located at Jalan Tampang, just opposite Sembawang Shopping Center. Due to the recent rainy weather, we hope to grab something comfort that might warm-up our body, so instead of their famous "Wild Turtle Soup"(which we don't dare to try by the thought of eating "turtle") we decided to try out their "Herbal Crocodile Soup - 砂煲药材鳄鱼汤". In this herbal soup, the chef used fresh Crocodile Meat instead of those dried type that you can find in most Chinese Medical Hall. Overall this soup taste great with it lightly herbal fragrant that cover up the "fishy" smell from the Crocodile Meat.

Yam Rice - 芋头饭 is one of our "Teochew" signature rice whereby most of the Teochew housewife can whip up this dish in their own kitchen. But for modern working mum like most of us, unless is during weekends or our leisure time, I guess we won't be sweating in the kitchen just to prepare all these traditional food. If you are not picky about specify taste, the yam rice served here was rather good with it's ingredients and seasoning.

Claypot Bak Kuet Teh - 肉骨茶 is one of the dish that is recommended by my 3rd aunty who is dinning there with her friend when we pop by the restaurant. Although their Bak Kuet Teh does not taste fantastic compare to those famous stalls in Singapore, but they do have their homecook style standard that attract customers to order this dish.

Stir-fry Chinese Spinach with Century Egg & Ikan Bilis - 江鱼仔苋菜 was quite similar to what my late father used to cook for us. But we find this vegetable dish was kind of overcooked and which overall makes it look kind of not appetising.

Claypot Pork Liver - 焖猪干 is always one of my favourite dish since young and I can have two bowl of rice just to go with this dish alone. The Claypot Pork Liver served in this restaurant was those very homecook style and the pork liver are so tender to bite as it is not overcooked.

Finally after a long wait, here comes their homemade Ngoh Hiang - 肉枣圆 which taste great with the sweet dipping sauce. The Ngoh Hiang served is cut into individual pieces then deep-fried till crispy on the outer layer but soft and juicy inside.

Wild Turtle Soup Restaurant
20 Jalan Tampang
(Opposite Sembawang Shopping Centre)

Seah's Herbal Chicken Soup

Soup! Most reader of this blog knows that I can't do without Soup and I love to boil soup. I believed a bowl of hot and comfort soup will make a great different for rainy days meal or even to revive your soul from tiring days at work. Chicken soup is always the best and comfort soup found in every home whereby you can see almost all the mothers will boil chicken essence/soup to strength our body and soul during our school time or staying up late at nights.

White Fungus - 雪耳 nourishes the Kidney, invigorates the Qi and benefits the Blood. It is also rich in iron, vitamin C, calcium and phosphorous. Its elastic protein and fibres also ease constipation, lower blood pressure and nourish the skin effectively.

As you have read from my posts, I have tried Seah's Bak Kuet Teh herb pack in one of my post a few months back. (click Here) To me, I feel that their quick and easy pre-packed herbs pack do easy the trouble of whipping out homecook soup in a easier way. Today I am going to share with you another type of their Soup Pack which is known as "Herbal Chicken Soup Spices" that will enable you to have comfort soup without storing up your pantry with different types of Chinese herbs.

Ingredients: (serves 3 - 4)
1 Packet of Seah's Herbal Chicken Soup Spices
3 Chicken Drumsticks
1 Small Can of Button Mushroom
1 Cluster of White Fungus
6 Red Dates
1/2 Tablespoon Wolfberries
1.2 Litre Boiling Water

Method:
1. Rinse and soaked the white fungus in warm water for about 10 - 15 minutes till soften, trim off the bottom stem and take only the soft portion. Rinse and let it soaked in water for another 15 minutes or so before cooking.
2. Clean and trim the fat of the chicken drumstick, blanched in boiling water, rinse and set aside.
3. Bring 1.2 Litres of water to boil, add in all the ingredients, except wolfberries. When the mixture comes to boil again, let it simmer for another 5 minutes before transfer it to the Slow-cooker and let it cook for at least 2 to 3 hrs on AUTO till the white fungus soften. OR
Alternatively you can simmer it on the stove for at least 45 minutes on medium low heat.
4. Serve hot with steam rice.


So you see with only 4 steps, anyone can whip up a pot of homecook chicken soup at anytime of the day. Just put everything into the slow-cooker, set the timer and within a few hours, you can enjoy a bowl of hearty comfort soup with your love one/family at home.

Sakae Tenno Gozen

Last week, we have ordered this "Tenno Gozen" set from Sakae Sushi as the main course for our weekend dinner. We choose this because of it great varieties of items in it such as Lobster Tofu, Tempura Moriawase, Mini Udon, Sakae Chawanmushi and Beef Hotplate. This set is great to satisfy our family preference where each of us gets to eat what we like this bento set. For starter we can have the Lobster Tofu which is light and refreshing or you might prefer the Sakae Chawanmushi which is slight warm and silky to taste. After the appetiser, you can either start off with the beef hotplate or have your mini udon with the tempura moriawase.

Crispy Salmon Skin @ S$3.99 is a new item on the list that we have not try since it launch in March. So today when we saw it roll towards our table on the sushi belt, we decided to pick a plate up as our starter before our Tenno Gozen is served. These strips are very crispy and tasty which makes it very addicting when munching as snacks.

While munching the above crispy samlon strips we also grab a plate of "Unagi Tama Maki" whereby you can see a thick layer of Unagi on top of the egg maki roll. Em.... yum yum....

After about 15 minutes or so, our Tenno Gozen bento arrived with 5 individual items in the set. For starter we can have the Lobster Tofu which is light and refreshing(this item can be found in the A-la-Carte menu for $3.99) or you might prefer the Sakae Chawanmushi which is slight warm and silky to taste. After the appetiser, you can either start off with the beef hotplate or have your mini udon with the tempura moriawase.

The Beef Hotplate is served in a shallow metal plate with broth, assorted vegetables and mushroom which add extra flavour to the beef. The plate of beef seems to be quite a big serving which you might need to cook it in two batches instead of one so that the texture of the beef will be tender and not overcooked.