Tuesday 7 June 2011

[Must Try] Shunfu Mart Food Centre

Upon stepping into Shunfu Mart a few days ago, we spotted "Chocolat N’ Spice" outlet near the entrance,  facing the bus-stop. As when you walk nearer to the stall you will be perfumed by the fragrant of those freshly baked muffins. Over at the stall they have around 13 different kinds of muffins(such as Double Chocolate, Cheese, Carrot, Orange Peel, Mocha, Blueberry and etc) ranging from S$1.20 to S$1.50 depending on your choice. For a chocolate lover I definitely cannot resists on getting their popular double chocolate muffin and walnut brownie. Their brownie is so soft, moist and delicious that my boy finished it off even before I could take a photo of it. 
Price: Chocolate Brownie @ S$1.40 per slice, Double Chocolate @ S$1.40 each; Banana Walnut @ S$1.20 each and Pumpkin @ S$1.20 each

The muffins from Chocolat N’ Spice’s are incredibly moist, soft, fragrant and most importantly it is not too sweet which makes it a healthy choice for everyone in the family.

Chocolat N' Spice
Blk 320, #02-12
Shunfu Mart (Shunfu Market)
Singapore 570320
Website: http://www.chocnspice.com/

Phone Orders (No delivery)
Mobile No.: 9383 0413 (Every Tuesday and Thursday; 4.00pm - 8.00pm)

Opening Hours:
Tuesday to Friday: 9.30am – 2.30pm;
Saturday: 10.00am – 2.30pm
* Closed on Monday and Sunday

Apart from those delicious muffins that we bought home, our mission at Shunfu Mart is to try out some of those delicious hidden gem that we are not aware of. First we spotted Hakka Suan Pan Zi(abacus seeds) from Mei Zhen Hakka Delicacies(美珍客家美食) which is also recommended by a few local TV food programmes, Newspapers and Food Magazines. So without hesitate, we order a plate and try. Overall the texture of the abacus seeds was soft and fragrant but on the down side it was slightly toward the salty side and was quite oily which makes it a bit greasy for our liking.
Price: Hakka Abacus Seeds (Yam Balls) @ S$3.50/S$5.00/S$6.00 per plate

Other than Abacus Seeds, this stall also sells Hakka Style Mushroom Soon Kueh, Steamed Yam Cake, Glutinous Rice, Yam Porridge, Chee Cheong Fun and etc. Perhaps next round can their yam cake and soon kueh. For your information, they also have a outlet at 2 Orchard Turn, #B4-04C ION Orchard too.

Mei Zhen Hakka Delicacies(美珍客家美食)
Blk 320, #02-26
Shunfu Mart (Shunfu Market)
Singapore 570320

Opening Hours:
Wednesday to Sunday: 7.30am to 2.00pm
* Closed on Monday and Tuesday closed

Next we also tried LEONG, Hainanese Chicken Rice which is recommended some patrons next to our table. Indeed the rice was very fragrant, well cooked, fluffy and infuse with trace of minced ginger together with garlic and chicken broth that makes it so delicious. Secondly the rice itself is not oily like those served in some other chicken rice stalls that sometime even drizzle of extra sesame oil or light sauce sauce.
Price: Chicken Rice with random parts @ S$2.80 per plate
Price: Chicken Rice with Drumstick @ S$3.50 per plate

The chicken at this stall is so smooth and tender with juicy meat and springy bite that makes you keep eating it. Somehow the few of us who tried the chicken also agreed that it has indeed being cooked and properly chilled to achieve the firm and yet not oily skin. Other than our favourite drumstick portion, we also tried their skinless chicken breast, which I thought it might be just another plate of tough and tasteless chicken breast meat. But I was wrong, after trying a piece of it I was surprised on how soft and fragrant it taste. And it  was till then I get to know the name of this traditional Hainanese home cooked dish that most Hainanese woman prepared at home was known as “妈妈的味道” translate as “Mum’s flavour”.

Leong Hainanese Chicken Rice
Blk 320, #02-22
Shunfu Mart (Shunfu Market)
Singapore 570320

Lastly let's look at this so called "Must Try" dish in Shunfu Mart from this stall known as "Fu Shi (Traditional) Roasted.Wanton Mee - 富市(传统)烧腊.云吞面" which is managed by an ex-taxi driver who loves food and decided  open a Char Siew and Sio Bak(Roasted Pork) stall for his passion  and love on eating  his favourite Char Siew and Sio Bak. The Char Siew at this stall is not those usual "Reddish Brown" coloured but rather light and natural in with a layer of honey glaze and tender and juicy meat. For me, I prefer their Sio Bak over Char Siew as I love it's crispy skin(on top) with the soft texture from the meat that infuse with a light fragrant of spices which makes it that goes well with white steamed rice.

Other than their famous Char Siew and Sio Bak, this stall also have roasted duck, dark soy sauce chicken, wanton noodles and etc. From the ieatishootipost forum, on and off the boss will come out with some new products or improvise the version of his char siew with new ingredients or even having some hearty soup such as Salted Duck and etc.

Fu Shi (Traditional) Roasted.Wanton Mee - 富市(传统)烧腊.云吞面
Blk 320, #02-25
Shunfu Mart (Shunfu Market)
Singapore 570320

Opening Hours:
Wednesday to Sunday: 8.30am to 1.30pm
* Closed on Monday and Tuesday

If you have being to Shunfu Mart or as a regular patron(s) over at those stalls, do share with us your dining experience and what are some of the "MUST TRY" items that we have miss out.

Kung Fu Panda Bento Recipe Featured @ inSing

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Last week we have the Angry Birds Bento Recipe(read more HERE) to join in the fever of the Angry Birds Mobil Game. Today we have another bento recipe to catch up with "PO" from Kung Fu Panda which is my 2nd featured bento post over at inSing.com. Same as the preview article, this recipe also provide readers with step-by-step photo illustrations on making the cute Panda Onigiri, Mini Panda(using quail eggs) as well as how to assemble the food in the bento box.

If you are keen to do a Panda Bento for your friends or kids during this June School Holiday, you can take a look at this featured recipe and starts making your very own bento with the guide of details step-by-step photos.

For more details please refer to the article at inSing.com HERE.

Monday 6 June 2011

[$20 Budget Meal] Fried Tung Fun (Glass Noodles)

Once again I would like to say thanks to everyone who put in effort and time to join our $20.00 Budget Meal event for the past 3 months. With all your warm support till date we have a total of 46 sets fabulous quick and easy [$20 Budget Meals] from those who loves to cook. If you are interested to find out more details you can take a look at the March Round-up(Here), April Round-up(Here) and May Round-up(Here).

This month our June theme will be something more relax as we only need to prepare "1 Pot Dish" that enable to
serve 2 - 4 person within our usual $20.00 budge range. And the specific ingredient for this June will be "Noodle". You can use any type of noodles from Soba, Rice Noodles, Glass Noodles, Spaghetti, Yellow Noodles, Instant Noodles and etc. Below is my entry for this month theme.

Glass Noodles(冬粉) also known as Cellophane Noodles are a type of transparent noodle made from starch such as mung bean starch, potato starch and water. These noodles are sold in dried form which needs to be soak till soften before using it in soups, stir fried dishes or making spring rolls and etc.

Recipe adapted from Gertrude of My Kitchen Snippets

Ingredients: (serves 4)
1 Packet of Glass Noodles(冬粉), about 250g
1 Chicken Breast, cut into strips
10 Shrimps, shelled and deveined
1 Cluster of Fresh Black Fungus, julienned
1 Small Onion, sliced thinly
3 Cloves of Garlic, roughly chopped
1 Cup of Bean Sprouts
3 Stalks of Spring Onion, cut into section
2 Eggs

Seasoning Sauce:
2 Tablespoons Oyster Sauce
2 Tablespoons of Soy Sauce
2 Tablespoons Fish Sauce
1 Teaspoon Sugar
1 Teaspoon Chicken Stock Powder
Dash of Sesame Oil
Salt and pepper to taste
1/2 Cup of Warm Water

1. Soak the glass noodle in warm water for about 5 minutes till soften, rinse and drain well. Set aside.

2. Lightly marinate the chicken breast with 1 teaspoon of cornflour, light soy sauce and sesame oil.

3. Prepare the seasoning sauce by mixing all the ingredients together and give it a quick stir, set aside.

4. Heat up 3 tablespoons of oil in a wok or frying pan, saute the garlic, onion and half of the spring onion for about 2 minutes till fragrance and soft.

5. Next add in the marinated chicken and fry till it changes colour then add in shrimps and black fungus and continue to fry till the shrimps turn pink.

6. Add in the soft glass noodle and give it a quick toss before stirring in the seasoning sauce and continue to simmer on medium low heat till sauce evaporate.

7. Move the noodles to the side of the wok; add in a bit more oil before cracking in the eggs.

8. Scramble the eggs until half cook then toss back the noodles and mix well with the egg. Lastly add in bean sprouts and remaining spring onion and toss till well combined.

9. Dish out the noodles and garnish with some fried shallot(recipe HERE) and cut chili before serving.

Total cost for this dish is about S$7.40 with breakdown shown below:-
Cost of Ingredients:
~ Glass Noodles = S$1.00
~ Chicken Breast = S$1.80
~ Prawn = S$3.00
~ Egg and Bean Sprout = S$0.80
~ Black Fungus and Spring Onion = $0.80

Using "NOODLE" to make 1 Pot Dish

~ For June [$20 Budget Meal] theme, we will be doing a one dish meal base of the "NOODLE" as the specific ingredient. So prepare this "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 June from 01 June - 27 June 2011.

~ Please do mention in your blog that you are sharing this post to [June $20 Budget Meal - Specific Ingredient is "Noodle"] and link it to this page HERE with our new Logo shown below (use this link: http://ellenaguan.blogspot.com/2011/06/20-budget-meal-fried-tung-fun-glass.html) to encourage more readers to contribute into the event. (I will email you the html code for the link and logo once i received your post link)

I am submitting this post to [June $20 Budget Meal - Noodle] host by Ellena of Cuisine Paradise at this Link HERE.

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

Your Name:
URL of your post:
Name of your dish:
Estimate amount spent:

Thank everyone. Hope to see all your wonderful noodles post(s) soon. Have a great week ahead.

p/s: If you participate in the Angry Birds Giveaway #2 event, do check out the result HERE too.

Saturday 4 June 2011

[Dessert] Cheng Teng - 八宝清汤

Cheng Teng(清汤) is a common sweet dessert that can be made at home or purchased at any local dessert stalls. And depending on individual’s preference you can either have this dessert hot or cold. The ingredients of this dessert various from different stalls but the common ones are dried longan, barley, gingko nuts, lotus seeds and Pang Da Hai(胖大海) which is believed to be able to get rid of humidity and “heat” of the body.

Actually there is no specify ingredients to cook Cheng Teng, you can add or minus ingredients that you like/dislike depending on your preference. Here I have missed out some Agar Agar strips and Pearl Sago which I do not have in my pantry.

Ingredients: (serves 4)
50g Pearl Barley (薏米)
50g White Fungus (白木耳)
20g Lotus Seeds (莲子)
50g Dried Longan (桂圆肉)
80g Vacuum Packet Gingko Nuts (白果)
6 Red Dates (红枣)
4 - 5 Seeds of Pang Da Hai(胖大海)
2 Pieces Dried Persimmon (柿饼), cut into thin slices
Cane Sugar To Taste
2 Knots of Pandan Leaves(香兰叶)
1.8 Litres of Water

1. Soak white fungus and dried lotus seeds separately in warm water for about 10 minutes till soften, trim into small clusters and discard the stem portion. Set aside.

2. Remove the green pith from the center of the lotus seeds to prevent bitter taste when cook.

3. Rinse the pearl barley for 2 to 3 rounds, set aside and bring 1.8 litres of water to boil in a medium pot.

4. When the water comes to boil, add in pearl barley and white fungus and continue to simmer over medium low heat for about 15 minutes.

5. While waiting for the barley mixture, soak pang da hai in warm water until the seeds split open, remove the outer shells and discard the water. Set aside.

6. Next add in lotus seeds, dried longan, red dates and gingko nuts together with pandan leaves and cooked for another 20 minutes or till ingredients soften.

7. Lastly add in cane sugar to taste, turn off the heat discard pandan leaves and add in prepared pang da hai and dried persimmon.

8. Serve either warm or cold.

Have you tried cooking Cheng Teng at home before? If you do perhaps you can share with us what's your method and the must have ingredients to make this sweet dessert.