In Uncategorized on August 21, 2016 at 19:44
Haven’t been writing for the longest time and it’s amazing how much has happened since I last wrote.
Had fallen into a rut earlier and things started to feel stale and I felt too drained and had way too much on my plate to make the hunting for good food a priority. Horror of horrors It almost felt like I had started to eat to live rather than live to eat.
That time is over and the good old me is back! Visiting Seoul for work haha there doesn’t seem to be another reason other than work for me to visit this city.
Let’s see what goodies and yumminess this trip brings this time. I have decided to live a little and not let bad past experiences hold me back from enjoying the present.
Cheers and maybe a further update after dinner tonight!
In Uncategorized on July 16, 2016 at 22:00
Yay my favorite basil pork is back in Katong! Most people I see are here to have the highly hyped Thai Wanton Mee. I was happier to see that old favourite of mine…
Still as good as i remembered it. Yummy with a touch of umami and spice without being overwhelmingly salty. The rice was topped with a fried egg that had a runny york that added an additional edge to the dish.
U can bet that I’ll be back before you know it. You know it’s good when someone who usually doesn’t eat pork raves about the dish keke! This dish is a keeper!
In Eating out, Outside Dubai on March 1, 2016 at 09:39
The 2nd in my street food series of Chengdu, I present green peppers with century eggs paired with chicken soup rice. A typical breakfast for the locals who can’t seem to live without their favorite spices.
The green peppers are 1st minced and then lightly fried in a dry wok before black pepper and chilli oil to the mix. This mixture is then poured over cut century eggs.
The century eggs are preserved duck eggs in this case that has been treated and cured with a mixture of clay, Ash, salt, quicklime and rice husks, resulting in the colors that u see in the picture. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds and a jelly like texture for the egg white. It may be an aquired taste if you are not used to it, as the egg is now highly alkaline and smells of ammonia.
The chicken soup rice on the other hand is much easier on the pallette. It is a local version of congee/porridge that had been cooked using chicken soup instead of the usual water that is used in the cooking of congee. In this version, wood ear fungus, Chinese ham and silvers of shredded chicken has been used to help develop a more complete flavor profile.
All in all a filling and yummy breakfast that is just the right thing to start a cold winter morning. The cherry on the sundae is the cost of this meal! This meal was found in a small deli barely 400 meters away from my hotel that is filled with local regulars and I can see what brings them back, it is the unbeatable combination of great food at reasonable prices. This meal cost me 15 Rmb or just over 3 SGD and definitely beats the breakfast that was included with my room at the hotel!