Snippets of Singapore's Life
Sharing some sights of Singapore as the game feels very monotonous to me. To start off, this is a Peking opera I watch over the weekend. The stunt work of the Monkey King was impressive. http...
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Recently I had a dinner gathering. We went to this teochew restaurant that is located in the void deck of a flat. In fact some of the best food is found in these not so glamorous locations.
Teochew is a Chinese community originally came from southern part of China to Asia. You can find this community in Thailand, Cambodia, Malaysia, Singapore.
The teochew cuisines tend to be lightly flavoured and they prefer to let the original flavour and freshness to dominate.
https://i.imgur.com/AuXgjJ2.jpg
https://i.imgur.com/6drwG3B.jpg
The interior of the restaurant is very old school and old fashioned.
https://i.imgur.com/kXEdtbj.jpg
Braised duck slices and pork belly meat. Braising is popular in teochew. I heard that places that served the best braising stock has never replaced the contents and gravy before and kept adding more stocks. Last time, we continue to eat my mum's braised dish for like two to three months after she prepared it during a festival.
https://i.imgur.com/dvAt6K9.jpg
Prawn roll. Though we also called it Wu Xiang, meaning five spice rolls. Water chestnuts is an important ingredient to give it a crunchy bite.
https://i.imgur.com/9Izqxy5.jpg
This is the highlight of the meal. Steamed Pomfret. Very expensive. I may have last eaten it more than 20 years ago. My mum prepared it before long time ago though she tended to use sea bass fish. Steaming fish is a teochew style of preparation. Ingredients like sour plum, salted vegetables, and tomato would be added to help to remove fishy taste. The stock of this dish is super nice.
https://i.imgur.com/ItsnGQb.jpg
As the eating of shark fin soup is frown upon (I think I last had one twenty years ago in wedding dinners), this is the dish that comes close to almost like a shark fin soup. This is fish Maw soup. We would add black vinegar and pepper to taste. This is another rare eat.
https://i.imgur.com/1DAfyT9.jpg
This is by default, the most popular teochew dessert, yam paste with Gingko nuts aka Orh Nee. It is served hot and is very sweet.
Teochew is a Chinese community originally came from southern part of China to Asia. You can find this community in Thailand, Cambodia, Malaysia, Singapore.
The teochew cuisines tend to be lightly flavoured and they prefer to let the original flavour and freshness to dominate.
https://i.imgur.com/AuXgjJ2.jpg
https://i.imgur.com/6drwG3B.jpg
The interior of the restaurant is very old school and old fashioned.
https://i.imgur.com/kXEdtbj.jpg
Braised duck slices and pork belly meat. Braising is popular in teochew. I heard that places that served the best braising stock has never replaced the contents and gravy before and kept adding more stocks. Last time, we continue to eat my mum's braised dish for like two to three months after she prepared it during a festival.
https://i.imgur.com/dvAt6K9.jpg
Prawn roll. Though we also called it Wu Xiang, meaning five spice rolls. Water chestnuts is an important ingredient to give it a crunchy bite.
https://i.imgur.com/9Izqxy5.jpg
This is the highlight of the meal. Steamed Pomfret. Very expensive. I may have last eaten it more than 20 years ago. My mum prepared it before long time ago though she tended to use sea bass fish. Steaming fish is a teochew style of preparation. Ingredients like sour plum, salted vegetables, and tomato would be added to help to remove fishy taste. The stock of this dish is super nice.
https://i.imgur.com/ItsnGQb.jpg
As the eating of shark fin soup is frown upon (I think I last had one twenty years ago in wedding dinners), this is the dish that comes close to almost like a shark fin soup. This is fish Maw soup. We would add black vinegar and pepper to taste. This is another rare eat.
https://i.imgur.com/1DAfyT9.jpg
This is by default, the most popular teochew dessert, yam paste with Gingko nuts aka Orh Nee. It is served hot and is very sweet.
