1 Egg
1 Salted Egg
100g Minced Pork
1 tbsp Dark Soya Sauce
1 Rice bowl of Water

Procedure :

1. Add the mince pork and dark soya sauce into the egg. Beat well. Then add in salted egg (both egg yolk and egg white) and water. Mix well.

2. Steam the eggs for 15 – 20 mins. Serve.

1 piece of fish (Preference and size of fish optional)
2 tbsp Hot Broad Bean Paste
1 small piece of ginger (Chopped finely)
3 – 5 cloves of garlic (Chopped finely)
1/2 tbsp Dark Soya Sauce
1 tsp Seseme Oil
1 Lime

Procedure :

1. Mix the bean paste, dark soya sauce, seseme oil, ginger, and garlic. Squeeze alittle lime and mix well.

2. Apply the mixture on the front and back surface of the fish. Put to steam for 10 mins. Serve.

Ingrdients :

150g Green Bean Flour
1 Ground Coconut Juice
80g sugar – Divide into 2 portions
10 Water Chestnut (Chopped finely)
10 Water Chestnut skin
1 bundle pandan leaves (knot)
4 rice bowls of Water

Box :

Appox. 20 pandan leaves

Procedure :

1. Fold the Pandan boxes.

2. Mix grean bean flour with 2 rice bowl of water for later use. Divide the green bean flour solution into 2 bowls.

3. Chestnut water : Boil 2 rice bowl of water, chestnut skins and a bundle of pandan leaves.

3.  Chestnut Solution : Mix 1 1/2 rice bowl of chestnut water, chopped water chestnuts, and 40g sugar (1/2 portion). Stir the mixture over low heat till boiled. Add 1/2 portion of grean bean flour solution to thicken the mixture and cook till solution turns transparent. Then pour the mixture into pandan boxes as bottom layer. You need to be very quick as the thicken solution solidifies very quickly.

4. Coconut Solution : Mix 1 1/2 rice bowl of coconut milk and 40g of sugar (1/2 portion), stir the mixture over low heat till boiled. Add another 1/2 portion of green bean flour solution to thicken the mixture. Then pour the mixture into the pandan boxes as the top layer. The solution also solidifies very quickly.

5. Leave it to cool before refrigerate. Serve.

Ingredients :

Big Chillis
Chilli Padis
Garlic
Pinch of Salt
Lime

Note :

Amount up to individual.

Procedure :

1. Grind the big chillis, chilli padis, garlic, and salt. Ready to serve. Squeeze a lime for 1 small portion just before serving. You may grind 1 big pot and leave it refrigerated. Life span = At least 3 months.

Ingredients :

1 Chicken Drumstick (Boneless preferably) – Dice into chunks
2 Chicken Wings – Dice into chunks
1 tsp Corn Flour
1 bundle of Pandan Leaves (Tie a knot)
2 cups of Rice

Marination for the Chicken :

1 small ginger – Slice approx. 1cm thickness X 4 pieces
5 small cloves of garlic – Peeled but keep it as a whole
1 1/2 tbsp seseme oil
1 tbsp dark soya sauce (Preferably tiger brand)
1 tbsp hua tiao jiu (Chinese cooking wine)
1/2 tsp mushroom essence (Optional)
1 tsp salt

Procedure :

1. Marinate chunks of chicken and leave it for at least 5 hours.

2. Wash rice in rice cooker bowl and drain slightly. Pour in marination sauce, garlic (Select out from marination), onion (Select out from marination), and pandan leaves (Do not pour in the chicken chunks yet). You may want to add more seseme oil and dark soya sauce if necessary, usually for bigger portions only.

3. Add water (1 cup amount). For bigger portions, always add less 1 cup of water. Put rice to cook for 10 mins.

4. Add cornflour into marinated chicken chunks. Stir well. Pour in chicken chunks into rice cooker and continue cooking.

5. Once the rice is cooked (Cooker click up), stir the chicken and rice till evenly spread out. Let it cook again (Cooker click up again). May cook (cooker click up) several times till rice soften. Serve with chilli.

Ingredients :

3 Big Mangoes (Ripe)
1 tbsp Mango Essence
1 tsp yellow colouring
50g Gelatine (Unflavoured Jelly Powder)
1 tsp Agar-agar Powder
150g Sugar (Preferably rock sugar)
2 cans Nestle Cream (Shake vigourously till cream thicken – approx. 15mins per can)
6 rice bowl Water

Procedure :

1. Peel and remove flesh from 2 mangoes. Add 1 rice bowl of water and grind it into juice. Keep refrigerated. Another 1 mango cut into cubes.

Mango juice

2. Mix gelatine, agar-agar powder, sugar, and 5 rice bowl of water into a big pot. Mix well. Then, put it to boil till everything melts and liquidify. Keep stirring.

Syrup Solution

3. Let the syrup solution cool. To make it cool faster, place pot into a huge pail of cold water. You may keep changing the pail of water.

4. Add the nestle cream into the syrup solution. Stir well. Then add the mango juice. Stir well also.

5. Put mango cubes into disposible plastic cups. Pour the mango solution into the individual cups and keep refrigerated.

6. Serve the following day. Life span = 1 week. May serve with coconut solution.

Ratings :

Location :

Alexandra Village Food Centre
Block 120 Bukit Merah Lane 1

Description :

A very traditional bowl of prawn noodles. Don’t expect anything extraordinary like extra huge prawns or superb soup. Just a simple and traditional bowl of prawn noodles. The soup is clear and tasty, a spoonful of chilli powder makes the soup extra appetizing. Whats great about this prawn noodles is the ingredients added. Though the prawns are smaller in size, it is really fresh and succulent. The sliced pork is also very tasty. Worth a try! Females who can’t eat alot can order their mini bowl which cost only $2.50.

Ratings :

Location :

65-67 Temple Street
Tel: 6221-1156

Description :

味香园甜品 is very popular in Chinatown. I bet most Singaporeans have heard about it or tried before. Their desserts are really fantastic with consistent standards. The must-trys in this shop includes the 杨枝甘露 (mango sago with pomelo), 花生糊 (peanut paste), sesame paste, almond paste, steam yam cake, etc. My personal favourite is the mango sago with pomelo as the syrup is specially grinded using real mango rather than syrup off the shelf. However, I find that the dessert is not chilled adequately. Perhaps they can chill the syrup before serving or add more ice. The peanut paste is my second choice. Its adequately thick and creamy. The paste is so smooth that it can glide down the throat. Desserts in this shop is definitely comparable to Hong Kong’s 许留山.

Ratings :

Food

Ambience

Location :

119 East Coast Road
(Opposite Katong Mall)
Tel: 6247 7857
1130-2300hrs(Opens Daily)

Other Outlets :

Description :

Astons have many outlets around Singapore, however, the most outstanding outlet is the katong branch opposite katong shopping centre. Its almost impossible to miss the restaurant while driving along East Coast Road (Katong) as the queue is extremely long especially on weekends and dinner time (6:30pm – 8:30pm), and when you look above the queue, you can notice a huge Aston Signage. Aston is one of my favourite dinner place as the quality and quantity of steak they provide is fairly generous. I will usually order the Astons Prime Ribeye Extra Cut (Medium Rare) as its simply fantastic! Flavouring/marination is good and the doneness is usually precise from what I’ve ordered. What appeals me is the 2 sides they provided which you can choose from the menu. They have choices like, corn, baked beans, tasty rice, mashed potato, baked potato, mixed vegetables, different types of salads, etc. My pick usually revolves around tasty rice and baked potato! Yummy! Not a steak lover? Not to worry at all as they serve really good chicken chops and pasta. I would stongly recommend the Chicken chop and Sausage Combo for non-steak lovers. Their chicken chops are also exeptionally tasty and you can choose how you wish your chicken chop to be done, e.g. black pepper, chargrilled, etc. Lastly, for the kind of quality they provide, “value-for-money” is a point worth mentioning. Spending not more than $25, you can enjoy a filling and satisfying meal. How wonderful! Prepare yourself to join the queue if you’ve decided to try out the Astons Specialties in Katong!

Ratings :

Drinks

Ambience

Location :

17 Bali Lane

Description :

The Coffee Nations have been around for a couple of years only and perhaps due to its location and size of the cafe, it might not be as popular.  The cafe has a theme of “The Third Place” concept, combining coffee and travel as the central ideas to bring out the concept. I agree that its a pretty cozy place for friends gathering with little details like luggage as storage place for books, decorations, photos, etc. They also have a small variety of games for patrons to engage in. Nonetheless, like what I’ve mentioned, the size of the cafe is rather small. Hence, the place is cramped and tables are insufficient.

On the other hand, whats worth mentioning is the vast variety of coffee they carry. They brought in coffee from all sorts of regions, namely Africa, Asia Pacific, Caribbean, Central America and South America. If you a risk taker and likes to try out something different, you may like to try out their African coffee, which is full bodied with pronounced distinctive acidities. The rest of the regions’ coffee ranges from mellow to full bodied. If you are one who is risk-averse, get a coffee from the Asia Pacific region, which caters more for Singaporeans. Try out Vietnam coffees! Vietnam is well-known for its aromatic coffee beans. You may take a look at the photo below :

They also serve other drinks like smoothies and teas, and a small variety of food and snacks. Can’t really make a precise comment on their food variety as I haven’t tried any of them. I was there purely for their coffee. Ill edit this post once I try their food.

Operating Hours :

11am ~ 11pm (Sunday to Thurs, and Public Holiday)
11am ~ 1am (Friday, Saturday, and Eve of Public Holiday)