Tuesday, 9 March 2010

Happy Kampong Seafood

Happy Kampong Seafood located in a coffee shop somewhere near the road junction of 81 Jalan Malu-Malu where they are a lot of terrace/semi-detached house. This coffee shop had being there for more than a decade or so and other the "Zhi Char - 煮 炒", this coffee shop also has a very popular Prawn Noodles stall which opens from morning till lunch hours.

This coffee shop is always crowded with customers as early as 5.30pm during weekends. From a glance of it, they have rather about 25 tables range from 4 to 10 seats. And sometime during festive season such as Chinese New Years, they even have wide varieties of seafood which is available for your choice.

Today's dinner we bring mum to try their signature Nonya -style Fish Head Curry which is common dish found on each patronisers table. The fish is very fresh and sweet in taste which goes well with their special nonya sauce. The fish head is pre-steam till done before they braise it with some lady finger, tomato, pineapple cubes and special sauce. It costs about S$18.00 for half a fish head.

We also try one of their egg dish which is this "Furong Dan". The inner layer consists of shredded red onion, carrot and chilli and shrimp which is being covered by a layer of egg skin. Usually you can find different fillings for this egg dish, some stall even add in "Char Siu - Roasted Pork(叉烧)", capsicum, minced meat and etc.

This "Braised Homemade Doufu With Gingko Nut" is also one of their signature dish too. The doufu which they made into rectangle-block symbolised like a "gold bar" in this dish. We love the texture of the doufu which is so silky and smooth and it goes pretty well with the sauce which is made from their special broth. The combination spinach, gingko nut and doufu makes this a healthy dish to crave for.Posted by Picasa

UPDATED: 22 November 2011

Happy Kampong Seafood has shifted from Sembawang to 164 Tagore Lane, Singapore 787572, Reservation: +65 6755 1018 .

Breakfast Delux @ McDonald

Recently, McDonald has extend their weekend/public holiday breakfast hour to 12pm instead of the usual 11am. So that means for those who wish to sleep late during weekends will still have a chance to grab some of their favourite McDonald breakfast before lunch.

And for those who can't decided on whether "Big Breakfast" Or "Hotcake" for Breakfast, this new "Breakfast Delux" with two hotcake, scramble egg, meat pattie and muffin will be a great combination for you. Posted by Picasa

Friday, 26 February 2010

Sakae Kid's Bento

This coming Sunday 28 February 2010 will mark the last day of Chinese New Year which lasted for 15 days. And according to Chinese Tradition, the 15th Day of Chinese New Year is also known as the "Yuan Xiao Jie - 元宵节" where all the family members will get together and have a bowl of sweet glutinous rice ball brewed in soup which is called "汤圆" to symbolise the harmony of the family. So before the ending of the Chinese New Year, Joyce and us decided to go for another round of our favourite "荣" Yu Sheng - 鱼生 at Sakae before it ends on Sunday.

While waiting for our "Yusheng - 鱼生" to be served, Rey ordered a set of Train Bento from the Kiddy Menu after much consideration on what to choose. This is the 2nd time we have tried their kid's bento since the 1st time in a few years back. The Train set that rey ordered consists of a Elmo Rice Ball that is filled with sandwich tuna, Fries, Tempura and Chicken Karaage. And all kiddy meals are served with a bottle of Yakult. But when the bento arrived, all of us were shocked on the outlook of the Elmo. It seems like the set shown on the menu is very different from what we get....... and the Chicken Karaage are also over cooked as it is sort of tough and cold to taste. End up, Rey didn't eat much of the bento instead he picked up two plate of his favourite Tamago Sushi to fill his tummy and leave the Train Set for me and Joyce to finish up.

Finally our STAR for today's lunch is here...... This is my either 5th or 6th "Rong Yusheng" for this year..... and today's ingredients are very fresh on look as well as taste. After this, we will have to wait till next year Chinese New Year in 2011 before we will have another chance to taste "Yu Sheng" again..........So once again, I wish everyone a Happy and Prosper Chinese New Year!!!! Huat ah!!!! Lastly I wish to thank Candice and Sakae Sushi for giving me a chance to be part of their e-journalist for the past 6 months too. Posted by Picasa

Double-Boiled Tian Qi With Pork Muscle

Mum's hand is still not recovering quiet well despite of the doctors/methods that she tried to speed up the recovery. She often felt that her right hand fingers are not as flexible as what they are before the injury. She has being visiting one of this famous Chinese Physician in Chinatown area and according to the Physician, she advised my mum to boil this "Tian Qi With Pork Muscle" soup to regulate the blood, heals bruises and alleviating pain.

Since Mum's hand is still not well to lift heavy things or doing the washing and etc, I volunteer to help her prepare the soup according to what the Chinese Physician suggested. Since "Tian Qi - 田七" is usually consumed by man instead of woman due to it's nature of medical value. And for my mum's age of 50+, the physician advised her to divide 38g( 一两) into 3 cooking portion.

"Tian Qi - 田七" is sweet in taste but with a hint of bitterness and it is also warm in nature. This herb helps to promotes blood circulation, stops bleeding, ease bruises and swelling while killing pain. It is commonly prescribed to cure external swelling, bruises or sprains which is just the correct symptom that my mum is facing at the moment.

This soup might contain a lot of side ingredients in order to neutralized the taste of the Tian Qi. According to the Medical Store owner where I bought the Tian Qi from, she advised me to add in around 1/2 Tablespoon of "American Ginseng/Pao Shen - 泡参片" in order to build up the "QI" regulation in her body.

Ingredients: (serves 2)
3 Pork Muscles
9g Tian Qi(田七片)
1/2 Tablespoon Pao Shen(泡参片)
5g YuZhu(玉竹)
5g Huai Shan(淮山)
4 Large Red Dates (红枣)
1 Tablespoon Dried Longan(龙眼干)
1/2 Tablespoon Wolfberries(枸杞子)
750ml Water

1. Trim the pork muscles, rinse and blanched in boiling water for about 3 minutes, remove, rinse and set a side.
2. Rinse the herbs, except the wolfberries and set aside.
3. Next bring the 750ml water to boil in a small saucepan, add in the herbs(except wolfberries) and the pork muscles. When the water come to boil again, lower the heat and simmer for another 5 minutes.
4. Transfer all the ingredients and soup to a double-boiler which you have placed in the slow-cooker(remember to fill hot water in the inner-pot of the slow-cooker to at least 3/4 high, you can refer to the photos on how I placed the pot in the slow-cooker HERE).
5. Let the soup cooked in the slow-cooker on AUTO mode for about 3 hours, add in wolfberries in the last 20 minutes or so.
6. You can served this soup before meal or before bedtime.

Overall, this is a very flavour soup which can be consumed at least once a month or so. The adding of dried longan and red dates helps to lift up the tired soul and makes you more refreshing. By adding these two ingredients and wolfberries together they make this soup taste sweet from the hint of bitterness of the "Tian Qi" and "Pao Shen". Posted by Picasa