Tag Archives: char siew

Food Hunting @ Alexandra Food Village

My husband and I were planning to go food hunting at Alexandra food village for a long time. Today we finally have a chance to go there.

There are so many hawker centers in Singapore. We haven’t tried many. And there are also many good & cheap food hidden in the hawker center. As food hunting is what we would like to do during our free time, we will definitely not want to miss them.

Alexandra Food Village is not the biggest hawker center, but it still big with many food stalls worth trying. But some of stalls close on Mondays.

The first dish recommended online is claypot Laksa.

This stall is famous and it was even Bib Gourmand Award Winner of the 2016 MICHELIN guide.

I still remember very clearly the first time I came to Singapore, I just fell in love with Laksa. I loved Laksa so much that I had to have it again in the airport before I got on the airplane.

This is the first time I try Laksa served in claypot, so is my husband.

The smell is so so incredible. Soup is creamy. Noodles are tasty. Taupok (similar to tofu) is fatty and juicy. Shrimps and cockles are fresh and tender. Everything is just perfect. Definitely best Laksa I’ve ever had. And the price is quite reasonable. Medium size pot is S$5.

We also tried Char Siew Rice. The stall is located at the corner.

I have to be honest, the Char siew & Roasted Pork rice doesn’t look very appealing. But, it tastes amazing.

Pork is very crispy outside, you can hear the crunchy sound in your mouth.

The gravy is super. It makes every grain of rice so tasty. My husband said it’s the best Char Siew Rice he’s ever had.

Price is S$4.

Avocado drink is highly recommended, which is not expected by us. Neither my husband nor I am avocado lover. We decided to give it a try though.

We chose this King Avocado shop. And my husband ordered avocado milk shake.

Price S$3.

I took the first sip. I think I changed my opinion on avocado immediately. My husband looked at me like I was too exaggerated. Then he tried. Seriously, I saw his eyes just sparkled. πŸ™‚ Both of us started to doubt it’s really the same fruit we dislike. Suddenly, avocado milk shake became my husband’s favorite drink.

Some shops close on Mondays. So we didn’t have the chance to try claypot chicken rice. On our way back to bus station, we found a famous Kueh shop, Poh Cheu.

It sells handmade Kueh.

We orders 3 Kueh. From left to right: Ang Ku Kueh (coffee filling), Soon (bamboo shoot) Kueh and gu chye (chives) Kueh. Soon Kueh and Gu Chye Kueh are savory.

https://flic.kr/p/2dmQmyy

My favorite is this Ang Ku Kueh and the coffee filling is very special. My husband also loves it most.

Price: S1-1.3/each.

Char Siew Pork

1. Cut pork collar into strips. Or you can just choose striped pork collar.

2. Put pork in a big bowl. Add in 2 tbs Hoisin sauce, 2 tbs honey, 2 tbs light soy sauce, 2 tbs sugar, 1 tbs dark soy sauce, 1 tbs sesame oil, 1 tbs hua diao wine, 1/2 tbs white pepper powder, and 1/2 cup water. Mix pork with sauce well.

3. Cover the bowl with plastic wrap and put into fridge for overnight.

4. Preheat oven to 230 degree C. Put pork into a pot along with marinade. Bring to boil.

5. Turn to low heat and simmer for 30 mins. Flip over occasionally while simmering. Sauce will become thickened.

6. Put pork into baking pan. Into oven for 10 mins.

7. Flip over and bake for another 10 mins.

8. Cool down and cut into slices.

My husband loves them very very very much.

Wanton Noodles

As a Chinese born and grew up in northern part of China, I’m very familiar with noodles. Yet, its very difficult for me to cook southern pattern noodles well, like rice noodle, Hokkien mee. I tried wanton noodles before and it didn’t turn out well. I guess the main reason is that I didn’t pay much attention to the difference between southern noodles and northern noodles. Northern noodles are more hard and thicker. They need more time to be cooked. That is completely different from southern ones.

I corrected my way of cooking wanton noodle this time.

Noodle was bought from supermarket and so was the wanton wrap.

1. Prepare the wanton filling:

Minced pork (100g), some shrimps ( around 10), 1 stalk spring onion, 1 small slice ginger, 3-4 water chestnut. Chop them together and let them be sticky to each other.

Put chopped pork and shrimp in a bowl. Mix in several whole shrimps. Add in 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp sugar, 2 tsp sesame oil. Mix all well.

Put one spoonful filling in the middle of the wanton wrap. Then pinch the edges. If the wrap is easily to open up. You can dip your finger in water and brush the edge before pinch.

2. Boil a big pot of water. Add in one pinch of salt. Boil wantons for 5-8 mins. Then drain them.

3. Blanch noodles in the boiling water for 2 mins. Then soak them in cold water. In the boiling water for another minute. In the cold water again. And drain at last.

4. Put bai Choy in boiling water for 2 mins. And drain them.

5. In the plate, add in 1 tablespoon light soy sauce, 1 tsp dark soy sauce, 2 tsp oyster sauce, 2 tsp wanton Soup stock. Mix well.

6. Put drained noodle in the plate. Have a good mix with sauce.

7. Side the dish with wantons, bai choy and char siew. (I cooked dark sauce pork belly instead). Recipe:

https://foodrecipe33.com/2016/09/08/braised-pork-in-brown-sauce/

My husband loved it very much. He suggested me to open a small restaurant some day after I retire or if I don’t want to continue doing my current work. πŸ™‚