Friday, May 22, 2015

Charcoal Thai - Mookata Steamboat Dinner Buffet (VivoCity Branch)

ABBEY: We had a visitor and we wanted to spend quality time over dinner. Ate Olga is one of Wilma's "caretake/ate" on her childhood. We dined at Charcoal Thai and ordered a Mookata BBQ for 11SGD. We got confused as we thought that our order is for a buffet. Anyways, a top up of 10sgd and we're good to go; unlimited food. 

The grill is having a mini "trench" where you can create a mini steamboat. Just be cautious of the soup level. We were given a plate of marinated chicken, pork and fat. They also have rojak, fried chicken, spring rolls and chips. 

I really love their fried rice. It has a lot of eggs and very tasty. Their light soy sauce, vinegar with minced onion and garlic really went well with the barbecue and fried chicken; add to it slices of cucumber. We washed down the food with a pitcher of iced-lemon tea. 

From 6pm to 8:30pm, non-stop talking and eating.

WILL: One of the closest neighbor when I was child flew in Singapore. Abbey and I were too excited to meet her but the new working schedule of hubby blocked an "immediate meet-up" idea. Anyways, its better to be late than never and we scheduled a dinner date with Ate Olga at Charcoal Thai VivoCity Branch. 

This is something new for me. A Thailand version of bbq/steamboat. We top-up $10 each person to avail the full buffet menu. 

They have the cracklings, curried chicken, the ever yummy fried-rice and variety of fresh meats like chicken, beef, pork, fish, and seafood for us to cook on our desire. Vegetables are also present. Their chilies and marinated chicken deserves a praise, those two are very suitable to my liking. 

Of course, while eating a dinner a non-stop catching up was done. Childhood memory flashing back...rushing back. 

iMob really rocking the world of vouchers here in Singapore! Good job iMob! Thanks for a huge discount on this meal. 

Charcoal Thai we will definitely comeback not because of food alone but also to your kind and all smile waitresses. 

Thursday, May 21, 2015

Chicken and Asparagus Recipe

Chicken breast (cut into 1-inch bite-size)
1 tbsp soy sauce
1 tbsp honey
bunch of asparagus (1-inch in length)
garlic (thinly sliced)
onion (thinly sliced)
1-2 tbsp oil

Marinate the chicken with soy sauce and honey and set aside for minimum of an hour.

Heat the oil in a pan on medium-high heat. Sauté the asparagus for a couple of minutes. Remove it on the pan and set aside. Put in the chicken but reserve the marinade and let it cook for a couple of minutes. Mix the garlic and onion and sauté until fragrant.
Put the marinade and let it simmer. Put back the asparagus.

Serve with hot rice and Sriracha sauce (optional).

WILL: We are changing our diet since last year. And if we are eating meat we always see to it to incorporate it with more vegetables. Abbey last week told me that he will do a viand with asparagus so I make Sunday clear for that. 

After our power nap after Bukit Timah hiking, Abbey prepared this meal to relinquish all the energy burn up. The scent of stir fried asparagus made me smile. Abbey holler that the dinner is ready. After saying grace, I munched and I proved I am not wrong, that night’s meal is awesome. 

The sweetness of the honey plus the crunchiness of asparagus and tenderness of the chicken sends a quick bliss!

I am so lucky to have a husband and chef in one!

Wednesday, May 20, 2015

Old Street - Bak Kut Teh at Westgate Branch

ABBEY: After the hike to Bukit Timah Summit, we became really hungry and decided to eat on Jurong East. We arrived there too early and most of the shops are still close. Good thing Old Street restaurant (Basement 1 near Food Republic) is open and they are serving Bak Kut Teh. 

A couple of minutes in the queue and we were given a table. They are called "Old" Street, but they ordering process is "new". There is a tablet in which the menu is listed and you will submit your order using that. I got their Set A menu which includes, a bowl of Bak Kut Teh, rice, dough fritters and soy beancurd for 11sgd. 

The soup has a good peppery taste. I dipped the dough fritters on thick soy sauce with freshly minced garlic and chili. The fritters is not that oily and I liked that. The beancurd is not too sweet and I even finished the share of my wife :) Local drinks like kopi and teh is also available but I stick with the good old soda. It was tummy-filling lunch.

WILL: Accomplished something? Reward yourself! And that’s the reason we rushed to Old Street Bak Kuh Teh Westgate Branch. The place is almost packed and luckily around 5 more set of tables are free. Heaven conspires for us to occupy that! High Five! We perspired a lot due to our Bukit Timah hike but a hot soup will surely refresh our body. 

We ordered 6 Sets of “A”. We are famished but all we can do is wait for the food to be served. When the food is in front of us, that is the start when we stopped opening our mouth for words to come out. We open our mouth just to eat! Haha! After few chomp, then we started to praise how tender the pork is. We also asked the waiter to refill our bowls of their steaming bak kuh teh soup. After finishing our rice, we ordered for our drinks. Then they hand out the bean curd for the dessert. We are full and sleepy. Ha! 

This is very recommendable for only $11.00 you can get a Bak Kuh Teh, You Taio, Beancurd and Rice. 

Tuesday, May 19, 2015

Singapore's Bukit Timah Nature Reserve

ABBEY: I thought the slope I trekked on the way to the Treetop Walk of Mac Ritchie is steep. But I was wrong. Going to the summit of Bukit Timah is challenging but fulfilling. 

You will be welcomed by few steps on wood planks, then dirt then concrete. Here come the first challenge. I didn't got the time to measure the steepness of the slope as I'm already busy to climb the hill and see to it that I don't faint. Haha. The slope decreased so we got time to catch our breath. I can feel my heart pounding so hard. 

By the time that I felt I'm all ok, then the next challenge came before our very eyes; stairs with a LOT of steps. After completing maybe 50 steps I got on the first landing. I immediately get the drink on my bag as I feel that I'm losing electrolytes. It was very refreshing. A couple of more steps then I reached the summit. A landmark and a hut was waiting for us. 

It was a fun experience and encouraging as well. People of all ages, young and old are climbing it. Just take your time and your own pace and surely you will reach the top.

WILL: I scheduled a trek last April but unfortunately it was still closed for renovation. When the Bukit Timah officials announced that they will open some parts, Abbey and I scheduled it instantly after our Pulau Ubin adventure.

I heard a lot of things about this place. And on that cue I muster myself mentally and physically. I am mumbling to myself that I must be brave and don’t mind if I will see snakes, lizards or any reptiles. I am well prepared mentally then I saw the steep slope and started to trek, I am wishing to reach the end fast. But it seems no end. My heart started to pump faster! It is a success until I saw the stairs! Never ending steps and I think I heard my heart stop pumping! Bwahaha! I rest for a while and few more steps I reached the summit.. Me and April reached last!

Abbey and I will absolutely go back here for us to try the side tracks! :) A lovely experience!

Monday, May 18, 2015

Tteokbokki - Hot and Spicy Rice Cake Recipe (Korean Cuisine)

Rice cakes
1/3 cup pepper paste
1 tbsp pepper flakes
1 tbsp sugar
Fish cake/balls (cut into bite size)
Hard-boiled eggs
4 cups water
Spring onions (cut into strips and small chunks for garnish)

7-10 pcs of anchovies (without the head and guts)
A good amount of kelp or seaweed.

On a casserole, put the kelp, anchovies and water. Bring them to a boil. 

While waiting for the it, mix pepper paste, pepper flakes and sugar in a bowl until well incorporated. Once the water is boiling, remove the anchovies and seaweed and put in the rice cakes and the pepper-sugar mixture. Mix it gently and simmer for a couple of minutes. Next, put the fish cakes, kikiam, and eggs.

Put in more water if sauce is too thick as the rice cakes will absorb some of it. Adjust the spiciness as well to your desire.

Garnish with spring onion and serve hot with or without rice.

WILL: "There is a reward to the one who waits."

I waited not days, not weeks, but months for my husband to cook this for me. Well, you can't force a chef to cook something, why? It will reflect to the food. When he decided to make schedule for spicy rice cake, I immediately affirmed on it. Haha!

The aroma of spiciness makes my tummy grumbles even more. He announced for lunchtime and my cravings was satisfied. Tsk! The sauce clicked really well to the rice cake and fishballs. 

Because the sauce is really delicious, I asked Abbey if I can have a bowl of rice. He explained that the rice cake is my carbo for that food but I insisted to have a separate rice for the spicy sauce. Yummmmy to the max!