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| The Menu |
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| Do not be mistaken. This is NOT Shark's Fin Soup with melon. This soup is made with a type of melon called Shark's Fin Melon (鱼翅瓜). This melon is so named because once cooked, the flesh will disintegrate into transparent strands that resembles shark's fins. Do not confuse this melon with it's cousin, Winter Melon although you could prepare them practically the same way! Here are some benefits of the Shark's Fin Melon: - Low in calories - Expels heatiness - Decreases blood sugar I hope you enjoy this as much as I do. Bon appetit! | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Loo's Hainanese Curry Rice SGD 4.90 (Bernese Mountain Dog in the background) |
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| That low rise building was where my Grandparents' flat once stood |
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| MATSURI/ 响宴 |
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| Slow-cooked soups (ie, soup cooked over slow fire for several hours) are particularly popular especially among the Cantonese. Being one myself, soup plays an integral part in my life. I grew up eating rice in soups and I could survive on that for every single meal. Tradition wise, it is also imperative to have soup on the table during festive occasions. Some foods are known for their healing properties and our forefathers have cleverly incorporated such ingredients into soups. Recipes for such soups vary infinitely, depending upon the desired health benefits as well as taste. Here are some benefits of Lotus Root: - Stops diarrhea - Relieves constipation - Clears heat and improve appetite I hope you enjoy this as much as I do. Bon appetit! | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| I first learn how to cook this no fuss, one-pot dish from my Mum. This recipe is easy to clean up and without having too much dishes to wash. I would cook this whenever I feel lazy or when I have simply ran out of ideas over what to prepare for dinner! This is a fairly easy recipe as you just dump everything inside a pot and wait for it to be done. Sometimes, I would prepare slightly more so I could eat it over several days. The meat would have absorbed all the flavors and needless to say, the robust sauce goes very well with white steamed rice too! I hope you enjoy this as much as I do. Bon appetit! | Ingredients: 5 chicken wings (trim away the fats) A handful of Dried Bean Curd Skins (腐皮) Pig's Skin (blanched in boiling water ) 5 Chinese Mushroom (soften in warm water) 1/2 a Star Anise 1/2 a Cinnamon Stick 1 head of Garlic, skin on and bruised 2 inch Ginger, skinned and sliced 1 cup hot water Dark Soy Sauce to taste (I used Kecap Manis) Method: 1) Fry the Star Anise, Cinnamon Stick, Garlic and Ginger in a tbsp of oil to release the fragrant. 2) Add in the chicken wings to brown. 3) Add the water, Dried Bean Curd Skins, Pig's Skin, Chinese Mushroom and Dark Soy Sauce. 4) Allow to boil, then reduce fire to simmer for 20 minutes. 5) Garnish with Spring Onion and Coriander if desired. 6) Serves 4. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Note: This is a very versatile dish as you could always mix and match your favourite ingredients. Some other ingredients that you can use for this dish include: Pork Belly, Duck Wings, Chicken Feet, Hardboil Eggs, Bean Curd Sticks (腐竹), Tau Kwa, Tau Pok, Champignons... | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Soup Restaurant at Jurong Point |
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