[$20 Budget Meal] Winter Melon, Woodear and Pork Ribs Soup, Stir-fry Nai Bai and Steamed Threadfin With Zha Cai

With S$12.00 on hand what do you usually order for dinner to feed a family of 3 - 4 person? Is it a S$3.00 packet of Chicken Rice or those mixed vegetables Economical Rice(Chap Chye Rice)? Here with S$12.20 we managed to whip up a hearty Winter Melon Soup to cool down the heat, Stir-fry Nai Bai for the greens and a plate of healthy Steamed Threadfin to increase daily protein in-take especially for growing kids.

This is a very light and refreshing soup with the nature sweetness from the sweetcorn, red dates and wolfberries. The adding of winter melon helps to cool down the body system whereas the woodear(black fungus) in Chinese herbal medicine term it is usually use to increase the fluidity of the blood and improving circulation.

WINTER MELON, WOODEAR AND PORK RIBS SOUP

Ingredients: (serves 2 - 3)
300g Of Pork Ribs
150g Winter Melon, cut into chunk
2 Cluster of Fresh Woodears(Black Fungus/木耳), cut into big pieces
1 Sweet Corn, cut into sections
6 Big Red Dates

Method:-

1. Blanched pork ribs in boiling water for 2 - 3 minutes, remove and rinse with tap water. Set aside.

2. Bring 1.5 litres of water to boil in a soup pot.

3. Add in all the ingredients except wolfberries and when the mixture comes to boil again, lower the heat and simmer for about 30 - 40 minutes.

4. Lastly drop in wolfberries and season with salt to taste according to own preference.


Total cost for this dish is about S$6.00 with breakdown shown below:-
Cost of Ingredients:
~ Pork Ribs = S$3.00
~ Fresh Woodear = S$1.00
~ Fresh Winter melon and Corn= S$2.00

This is one type of Baby Bok Choy or also known as "China Nai Bai(乃白菜)" that comes with curl and dark green leaves compared to the other type with lime green leaves. I usually bought this type "mini" veggie instead of the full-grown size to use for stir-fry as they are more tasty and crunch. And what you need to do is just trim the leaves/stalks, rinse it with water to get rid of the dirt/soil in between before cooking.

Ingredients:

1 Packet of Baby Bok Choy Nai Bai Cai(乃白菜)
2 Slices of Ginger
2 Cloves of Garlic, light pound
Pinch of Salt
1 Teaspoon of Cooking Wine
Some Wolfberries, optional

Method:-

1. Heat up a large frying pan with 1 tablespoon of cooking oil.

2. Add in garlic and ginger, saute it for about 30 seconds till fragrant.

3. Quickly throw in drained bok choy and stir till the leaves begin to wilt.

4. Season with salt, cooking wine and add in the wolfberries, give it a quick toss before dishing it up on serving plate.


Total cost for this dish is about S$2.00 with breakdown shown below:-
Cost of Ingredients:
~ Baby Bok Choy Nai Bai Cai(乃白菜) = S$2.00

STEAMED THREADFIN WITH SALTED PICKLES(ZHA CAI)

Ingredients: (serves 2)
1 Piece of Threafin Fillet, around 300g
50g of Salted Pickles(榨菜)
2 Stalls of Spring Onion, cut into sections
Few Slices of Ginger, jubilee
1 Chili (optional), cut into thin slices

Seasoning:
1 Teaspoon of Sesame Oil
1 Teaspoon of Cooking Wine
Dash of Pepper

Method:-

1. Clean and remove any scales from the fish, rinse and pat dry using kitchen paper towel. Set aside.

2. Rinse salted pickles under tap water, drain well and cut into 0.5cm thick strips. Put 1/2 portion of it on steaming plate together with some ginger and spring onion before placing the fish on top.

3. Top fish with the rest of the ingredients and drizzle with seasonings.

4. When the pot of water comes to boil, steamed fish over medium high heat for about 10 - 15 minute till the fish is cooked through.(you can test using a fork to flake the fish meat after 10 minutes to check)

5. To serve, drizzle some extra sesame oil and dash of pepper on it and spoon some sauce at the bottom of the fish to moist the fillet and enhance the taste.

Total cost for this dish is about S$4.20 with breakdown shown below:-
Cost of Ingredients:
~ Threadfin = S$3.50
~ Salted Pickles = S$0.30
~ Ginger, Chili and Spring onion = S$0.40

Cold Stone Creamery @ Orchard Central

On 12 March 2011, Cold Stone Creamery has its grand opening of their first outlet at Orchard Central, Singapore. Just a few weeks back during our weekend shopping along Somerset area we will draw to Cold Stone by it's attractive advertisement banner and Hip Hot music along the pathway outside Orchard Central. Within a few metres away from their outlet, we already can see quite a number of people queuing outside of their doorway waiting for their turn to try this new products.

Here we ordered their Signature Creation which is known as Chocolate Devotion that consists of Chocolate Ice Cream, Chocolate Chips, Brownie and Fudge serve on plain waffle cup at S$8.90. After ordering, we proceed to the waiting counter to see how their "fry" the ice cream with the mix-ins  and also some of the amazing "stunts" perform by the count staffs  as they threw the prepared ice cream up in the air and catch it back with the waffle cup.

Although for us there is nothing fancy or with "WOW" facts about this ice-cream as to compare with some other well-known local choices such as Ben and Jerry or Haggen Daze. But ust for your information, at Cold Stone you can mix and match your favourite ice cream in different serving sizes or just pick up their Signature creation from the following choices:-

~ “Like-it”(4 oz) Signature creation costs S$5.50;
~ “Love-it”(6 oz) Signature creation costs S$7.90; and
~ “Gotta-Have-it”(8 oz) Signature creation costs S$9.90.

On top of that you can also choose some add on such as plain waffle cup for S$1.00 or chocolate dipped-waffle cup for just S$1.50 to go with the ice-cream.

You can also take a look at their Signature Creations(click HERE) via their website. If not try your creativity by picking up any flavor of your choice and infuse it with different combinations of toppings ranging from chocolate chips, brownies, fruits, Oreo and etc.

To create your own (1 Flavor with 2 Mix-ins):-
~ “Like-it”(4 oz) costs S$5.90;
~ “Love-it”(6 oz) costs S$8.30; and
~ “Gotta-Have-it”(8 oz) costs S$10.30

Cold Stone Creamery

181 Orchard Central
#01-09/10
Singapore 238896
Telephone: 6634 1015
Website: http://www.coldstonecreamery.com.sg


Operating Hours:
11.00am – 11.00pm, Daily

[Dessert] Bo Bo Cha Cha(摩摩查查)

Bobo (Bubur in Malay) Cha Cha is a popular Nyonya dessert make of coconut milk together with sweet potatoes, yam(taro) and colourful tapioca cubes.You can eat this dessert either warm or cold with shaved ice and they taste wonderful with a mixture of texture from the sweet potatoes and chewy tapioca cubes with luxury coconut milk base.

There are a few methods on cooking this Bobo Cha Cha dessert where you can put all the mixture together and simmer till cooked or steamed the sweet potato mixture separately while preparing the coconut soup base.

Ingredients: (serves 4)
1 Packet of Bobo Cha Cha Premix from Top Gourmet
1 Packet of Colourful Tapioca Flour Cubes
200ml Coconut Milk
Pinch of Salt
Cane Sugar to Taste
A Bundle of Pandan Leave, tied into knot
1 Litre of Water

Method:-

1. Prepare a pot of water and bring it to boil, add in the colourful tapioca flour cube, simmer over medium heat(stir on and off to prevent them from sticking to each other) till they float to the surface.

2. When they became translucent and cooked, drain well and transfer them into a bowl of cold water. Set aside.

3. Bring 1 litre of water to boil over medium heat, add in pandan leaves and simmer for about 5 - 7 minutes.

*4. At the meantime, rinse the sweet potato and taro cubes in two rounds before adding it into the prepared pandan water.

5. Simmer the sweet potato mixture till soften then add in cane sugar to taste.

6. Lastly, stir in coconut milk, salt and cooked tapioca flour cubes, keep stirring to prevent mixture from curdling. Remove from heat after it boils.

OR Alternative Way:
(Steaming Method)

*4. Rinse the sweet potato and taro cubes then steamed it over medium heat for about 8 - 10 minutes until cooked.

*5. Sweeten the pandan leave water with cane sugar then stir in coconut milk and salt, keep stirring to prevent mixture from curdling. Remove from heat after it boils.

*6. Place cooked sweet potato and taro in a bowl together with some cooked tapioca flour cubes.

*7. Ladle some hot/cold coconut milk mixture over it and serve.

Dim Sum @ Victor's Kitchen, Sunshine Plaza

Being located on ground level in Sunshine Plaza, Victor's Kitchen was only a few stalls away from the well-known "Parklane Zha Yun Tun Mee House" that sells pretty good Wanton Mee. Victor's Kitchen has very simple interior layout with wooden tables and red plastic stools and after securing a table and seats you just need to grab the paper menu from the counter and start ticking off what you want to order.

Finally last weekend I managed to set foot at this coffee-shop style dim sum eatry which I always drool over their Custard Bun whenever I read/saw the related tweets.

Since they don't have Ice Milk Tea on the drinks menu, we decided to try this H.K Summer Ice Ying Yang(香港夏日兵镇鸳鸯)which is a common item on most of the occupied tables. Nothing fancy about this drink which is just a cup of coffee with tea mixture served in a bowl of crashed ice. For us we find the coffee taste is too overpower and can't seems to blend well with the tea which cause it a bit bitter in taste.
Price: H.K Summer Ice Ying Yang(香港夏日兵镇鸳鸯) @ S$2.50 per cup

This is the reason I came here for their famous Golden Egg Yolk Lava Bun(黄金流沙包) or also known as "custard bun". Since I have read some mix reviews on these buns regarding about their fillings being too dry out and etc. I immediately cross my fingers when these pipping hot bun arrived and hope that it will have that oozing flow type of custard when we break it open. And thanks God what we had that day was really good from the photo show above, the flowing custard was so tasty with mixture of sweet and savory flavour that makes you crave for more.
Price: Golden Egg Yolk Lava Bun(黄金流沙包) @ S$ 3.50 per plate of 3 buns

Although this is known as "Queen Size" Siew Mai but some how or rather we guess it was just another "nickname" as it is not as huge as those serve in "Yum Cha Restaurant(饮茶酒楼)" or neither it is smaller than the usual size. After all we find their siew mai consists more proportion of pork than prawn which makes it more firm and with a "porky" taste too.
Price: Tasty Queen Size Siew Mai (美味蟹皇烧卖) @ S$3.50 per basket

Steamed Glutinous Rice parcel is always one of the must have dim sum items during our visit to any dim sum eateries. The glutinous rice in this Chicken and Sausage in Glutinous Rice(干贝蛋黄腊味珍珠鸡)was soft and with right texture that combines well with the rest of the ingredients.
Price: Chicken and Sausage in Glutinous Rice(干贝蛋黄腊味珍珠鸡) @ S$4.00 per plate

Lastly I was quite disappointed with one of their famous dish which is this Scallop, Sausage Carrot Cake with XO Sauce(XO酱干贝腊味蒸箩卜糕). First there was no trace of either scallop or sausage mentioned. Secondly the top layer of the carrot cake seems to be not fully cooked as we still can taste and see the sticky flour mixture on top. And personally I still preferred pan-fried carrot cake compared to this that look soupy like "steamed minced pork" texture.
Price: Scallop, Sausage Carrot Cake with XO Sauce(XO酱干贝腊味蒸箩卜糕) @ S$4.00 per plate

Other than the above mentioned dim sum, Victor's Kitchen also provided some other common dim sum such as Spring Roll, Chicken and Fish Porridge, Assorted Cheong Fun, Dumplings and Double-boiled Egg White and etc. So if you like traditional style of Hong Kong dim sum or you happen to by-pass Sunshine Plaza area perhaps you can consider to try out some of their famous dim sum dishes. Prices for their Dim Sum range from between S$2.50 to S$4.30 per plate.

Victor's Kitchen
91 Bencoolen Street
Sunshine Plaza
#01-21
Telephone: 9838 2851

Opening Hours:
Tuesday - Sunday: 10.30am to 8.00pm (closed on Monday)

OREO Funbox

Talking about OREO, I am sure most of us will think of that 2 pieces of black chocolate flavor sandwich cookies and white cream filling. Usually some kids or adults will enjoy the twisting, licking and dunking of this all time favourite cookies like what it is shown on their TV commercial Ad.

Yesterday while doing our weekend groceries shopping I was caught by some bright blue colour tools box items at one of the corner near the cashier. So out of curiosity I went to check it out and saw these cute OREO Funbox which is at S$3.95 per box.

Each Fun Box consists of 1 packet of Marigold Full Cream Milk and 3 packets of 68.5g each Oreo Sandwich Cookies. These funbox sure come in handy as you can even use it as a lunchbox for your kid to pack Bread together with packet drink for school tea-break or excursion. As for the cookies if you can even use some of it to make "Oreo Cheesecake(recipe here)", "Banana and Oreo Muffin(recipe here)", "Oreo Durian Butter Cake(recipe here)" and etc.

You can purchase these Oreo Funbox from any leading Supermarkets in Singapore such as NTUC Fairprice and Cold Storage from S$3.95 each.

[May $20 Budget Meal] Specific Key Ingredient - "Tofu/Beancurd"

Here is the polling result voted by some of the readers over at Cuisine Paradise facebook page (HERE). From the photo you can see that Tofu has "14 votes" which is the highest among the rest of the mentioned ingredients. In the case, for May [$20 Budget Meal], we will use "Tofu" as the specific ingredient for one of the dish in the budget menu (eg: steam tofu, fried tofu, braised tofu and etc).

HOW TO JOIN:

~ Prepare either "2 Dishes plus 1 Soup" or "1 Pot Dish" using a budget which is not more than $20.00 for 2 - 4 servings. If you are from overseas, you can also participate by converting to the appropriate currency value, (ie. US$15.00, RM$50.00, Rp $138,000 and etc)

~ If you do not have a blog, just send in the photos and at least one recipe from your dishes and I will publish on your behalf in my blog, credited to you. (photos can be taken in any form using digital camera or hand phone)

~ All submission entries must be published in your blog or prepared during the month of May from 01 May  - 25th May 2011.

~ Please do mention in your blog that you are sharing this post to “May $20 Budget Meal - Specific Ingredient is "Tofu/Beancurd"” and link it to this page HERE (use this link: http://ellenaguan.blogspot.com/2011/05/may-20-budget-meal-specific-key.html) to encourage more readers to contribute into the event.

Since this month theme is on "Tofu/Beancurd" you can use your own imaginations or recipe(s) from cookbook to come up with all kind of related recipes using any type of tofu such as Egg, Silken, Traditional, Firm or etc that you prefer.

SUBMISSION:

~ E-mail your "blog link plus Photos of the dishes" or "photos with recipe" to ellenaguan@hotmail.com with a subject "May $20 Budget Meal" in the following format:

Your Name:
URL of your post:
Name of your dishes + soup:
Estimate amount spent for each dish:
Attachment of your photos in your email (each photo, preferably 500kb or less).

To enlighten you with a better ideas on the Tofu dish, here are four different types of preparation methods that you can take into reference. And if you are not sure about the post requirements or how to breakdown the price-list of each dishes/soup, you can refer to one of the example post HERE.

Lastly I would like to thanks everyone who has participated in the last two [$20 Budget Meal] events., all your dishes and ideas are Awesome!!! And till date we have in total, 35 sets of "$20 Budget Meal' which are quick and easy to prepare. If you are interested you can take a look at March Round-up(Here) and April Round-up(Here).

CLOSING DATE:

~ Wednesday, 25 May 2011, 2359 hours  and all entries will be compiled and posted on 31st May 2011.

[Breakfast Ideas] Poached And Soft-Boiled Eggs with Toast

What do you usually have for your breakfast. In Singapore most of us love to have Coffee with toast and soft boiled egg either at home, coffee shop or etc. And the most common hang out will be either at Ya Kun or Toast Box where they serve pretty good toast with soft boiled egg.

Here I will be sharing two quick and easy recipes on how to prepare Toast with Eggs like those western style breakfast serving in most cafe where you can impress your family members during weekend breakfast.

Most of us know that Eggs have excellent nutritional value. They contain protein which is needed for building and repairing the cells in muscles and other body tissues as well as supply valuable minerals and vitamins. Since my boy loves egg(he eats at least 1 egg per day) we usually have at least a tray at home every week. Recently I got a box of this new CP Chilled Fresh Eggs which are known to be sanitised, oiled and chilled within one hour of being laid to ensure that the supreme freshness from the farms is sealed and kept within the eggs.

These eggs are packed in a transparent tray with size range from 65 - 70g per egg that cost S$2.50 per box of 6 Large Eggs. And on the packaging it is also stated that these eggs contain lesser cholesterol than ordinary eggs, and have a lifespan of up to 90 days! As you can see from the photos below, the egg yolk of these CP Chilled Fresh Eggs is rather more firm and orange in colour compared to the normal yellow yolks that we used to see. And we also find that it taste more fragrant while eating poached or soft-boiled too. If you are interested to give it a try, these eggs are available at all Cold Storage, NTUC Finest, Meidiya and Carrefour currently.

You can achieve different texture of soft-boiled egg according to your preference by timing the simmering time such as 5 minutes for medium-boiled and 7 minutes for hard-boiled (mine was about 3 1/2  to 4 minutes as I prefer it to be a bit runny for dipping my toast). The reason for stirring egg occasionally also helps the yolk to stay centered in the egg for even distribution.

SOFT-BOILED EGGS

Ingredients: (serve 2)
2 Fresh Egg, at room temperature
Multi-grain toast fingers, to serve

Method:-

1. Place eggs in a medium saucepan. Cover with cold water and bring to boil over high heat, stirring occasionally.

2. Reduce heat to medium(once the water boil) and simmer for 3 minutes.

3. Remove pan from heat, using slotted spoon transfer eggs to egg cups.

4. Using a teaspoon, carefully remove tops from eggs and serve with toast fingers and extra sides(optional).

In Poaching method, the egg is cracked into a bowl then gently slid into a pan of simmering water and cooked until the egg white has almost solidified but the yolk still remains soft. And this is a healthy way of consuming fresh egg without using at oil or fat in it's preparation.

POACHED EGGS

Ingredients: (serves 2)
2 Teaspoons White Vinegar
2 Fresh Eggs, at room temperature
Butter Toast, to serve

Method:-

1. Pour cold water into a large saucepan at least 8 - 10cm deep. Add in white vinegar and bring to boil over medium heat.

2. Reduce heat to low(water should still be simmering around the edge with tiny bubbles).

3. Crack 1 egg at a time into a shallow bowl, using a spoon stirring water to create a whirlpool. (stir about 5 - 6 rounds)

4. Slowly tip egg into water while with the whirlpool spinning and for 2 minutes for soft yolk or 3 minutes for firm.

5. Using a slotted spoon, remove egg from water, drained well and serve it on toast.

6. Skim foam from water and poach remaining egg.

For this recipe, try to use fresh egg for poaching as the egg white will be at its thickest and it will produce a good shape. Whereas stirring the water with spoon also keeps the egg rounded while adding vinegar to the water helps to set the egg white quickly too.

Cze Char Food Gathering @ JB Ah Meng, Geylang

Time flies, it seems just a few days ago when we had our monthly Food Gathering at Old Airport Road Food Center (read more HERE) and yet last Saturday evening we had a enjoy gathering again for the month of April. This round we set foot at a Cze Char Stall near the alley of Geylang Lorong 23. It was such a fun and exciting night where we have food, dessert and excitement seeing some Police Officers patrolling around the alleys as well as chasing a prime suspect.

When Maureen(Miss Tam Chiak) first told me about going to “JB Ah Meng” for month gathering I was kind of shock as in I thought she was planning a food trip to Johor, Malaysia (JB). But it was till then I realize that JB Ah Meng is actually a Cze Char stall along a street at Geylang Lorong 23, Singapore.

This is one of the Menu from JB Ah Meng Cze Char Stall. They also have some other in-house special dishes which are written on pink paper which pasted in front of their stall.

For starter we have Deep Fried Fish Skin(香炸鱼皮)with serve with Green Papaya Salad and sweet chili sauce. The fish skin was quite crispy and not very oil but the papaya was rather too little, hard and big pieces in size. Perhaps they could improve on the papaya salad like those julienned Thai style version.
Price: Deep Fried Fish Skin(香炸鱼皮) @ $13.00 for Medium serving

This Stewed Chicken with Liang Fen(粉皮焖鸡) comes with chicken pieces, shittake mushroom, black fungus on a bed on liang fen (mung bean noodle sheets). The translucent liang fen is hidden underneath the chicken pieces which appears to look like those soon kueh skin. The gravy is prefect to go with steamed rice with hint of sesame oil fragrant and this is indeed a very home cooked style dish.
Price: Stewed Chicken with Liang Fen(粉皮焖鸡) @ S$15.00 for Large serving

Nothing fancy about this Fried Fish Head(炒鱼头) which is just some fried red snapper fish head pieces that stir-fried with ginger, spring onion and etc. Although it has some wok fragrant but it might be too salty if it is to be eaten alone without any steamed rice. And moreover there is much "meat" pieces which makes it quite expensive for it's price.
Price: Fried Fish Head(炒鱼头) @ S$18.00 for Medium serving

Here comes their famous pancake style fried bee hoon known as J.B San Lou Meehoon(新山三楼米粉). It has a slightly crispy top and a bed of choy sum hidden underneath the bee hoon so the best way is to give it a toss to mix it well before eating so that the choy sum will be evenly spread out.
Price: J.B. San Lou Meehoon(新山三楼米粉) @ S$10.00 for Large serving

This Vegetable with Golden Mushroom(豆根金针菇) was well received at our table with it's soft and silky fried tofu that braised in the oyster sauce gravy together with cuttlefish, shittake and enoki mushrooms. At the side there are still some generous amount of balanced baby bok choy to accompany it.
Price: Vegetable with Golden Mushroom(豆根金针菇) @ S$12.00 for Medium serving

Maureen's must try Brinjal Potato with Chilli(地三鲜) dish which consists of brinjal, potato and green capsicum. For this dish, the brinjal are cut into long and wide pieces which then coated with batter and fried till golden brown together with potato cubes. These ingredients are then toss in the wok and blend well together with green capsicum and gravy. Although t his might look a bit greasy but it is sure taste great and you won't even notice that "brinjal" in it.
Price: Brinjal Potato with Chili(地三鲜) @ S$15.00 for Large serving

Not much of Fermented Beancurd taste on this Deep Fried Fermented Bean with Belly Pork(腐乳炸花肉) dish and the pork meat was rather tough and dry. This dish could have be better if the key ingredient "fermented beancurd" taste is stronger or even more tender meat that suits everyone in the family.
Price: Deep Fried Fermented Bean with Belly Pork(腐乳炸花肉) @ S$12.00 for Large serving

According to Alice who is one of the regular who patronise this Cze Char stall, this White Pepper Crabs(白胡椒螃蟹) is one of her favourite dish when taking orders. For about S$24.00 you get to enjoy 3 medium size crabs(some still have egg roes) that cook in fragrant white pepper sauce that is a great deal not to be missed. 
Price: White Pepper Crabs(白胡椒螃蟹) @ S$24.00 for 3 crabs

This Snake Bean with Lotus Root(蛇豆炒莲藕) is one of our favourite veggie dish with different layers of "crunchy" texture. They use snake beans (long bean), tossed with celery, salted fish, pork bits, dried shrimps and crispy lotus root chips. Although the lotus chips seems to be a bit over fried but still everyone of us love it's thin and crispy texture.
Price: Snake Bean with Lotus Root(蛇豆炒莲藕) @ S$15.00 for Large serving

The last was supposed to be the best as we are having high expectation for this Salted Egg Prawn Ball(咸蛋黄炒虾球) which was highly recommended by Makansutra and ieatishoot forum. These salted egg yolk prawns with fried battered corn kernels are supposed to be sweet, crunchy and crispy but what we had on that day was rather hard, salty and dried. So most of us were quite disappointed with this dish.
Price: Salted Egg Prawn Ball(咸蛋黄炒虾球) @ S$24.00 for Large serving

JB Ah Meng

新山亚明小橱
No. 2 Geylang Lor 23
Telephone: 6741 2418
Opening Timing: 5.30pm - 3.20am

DESSERT - DURIAN FEAST!

After finishing our 10 Course Dinner at JB Ah Meng, we then proceed to our Durian Feast Session at "Wonderful Fruit Enterprise(旺德福)" which located at 147 Sims Avenue upon recommended by the lady boss at JB Ah Meng.

This is the "horrify" scene when you put "18 Durian Lovers” together with their favourite Durian. As you can see everyone is eager to “rip” off the fruit despite of the spiky shell in order to have a seed of these delicious fruit. Honestly we don't really find the Durian is of good grade at this stall, example the "Hong Xia - 红虾"(shown on the bottom right photo above) that we had is totally lousy with sour, tastless and funny combination of taste which cost us more than S$30++ for just 1 durian.

For Durian lovers out there, do you have any good location or stall to enjoy Durian feast? Do share with us your experience.


Lastly I would like to thanks everyone who join us for this month Cze Char Food Gathering. You can proceed to their fabulous blogs below for more read up too.... So what's up for our NEXT gathering.... stay tune :p

1. Maureen (Miss Tam Chiak, our outing organiser)

2. Lobster (Lobsterpaints)

3. LeRoy (The Hungry Cow)

4. Justin (Gourmetestorie)

5. Charlene and Charles (Foodoshoot)

6. Derrick (SG Food on Foot)

7. Meng Cheng (Jessie Food Trip)

8. Priscilla (I Lov My Scooter)