Tiong Bahru Hainanese Chicken Rice @ Blk 177 Bukit Batok West Ave 8

On my third visit to Get Together Coffee Shop at block 177 Bukit Batok West Ave 8, I headed straight for the chicken rice stall called Tiong Bahru Hainanese Chicken Rice.

I must admit that I have never heard of them before but from what I found out prior to my visit, they have been awarded the Michelin Bib Gourmand for six consecutive years and the owner, Mr Cheong Weng Wah, learned the craft from a Mandarin Hotel chef.

While reading up about them, I also found out something very interesting; they have been aggressively opening one new outlet every month since last November.

It first started with Tampines (11/11/21) followed by Marsiling (12/12/21), then Ang Mo Kio (6/1/22), and now, Bukit Batok (10/2/22). By the time you read this review, they would have already opened their fifth outlet at Clementi (9/3/22)!

Recipe: 仙人掌鸡汤 Cactus Soup

Today's main ingredient is a little prickly. I did not know that the Cactus could be eaten, much less turned into a soup, and a nutritious one at that. I was at my sister's place the other day when she asked me to stay for dinner as she is making this soup. My jaw dropped when I heard that. Never before in my life have I ever heard of "Cactus Soup". I did not stay for dinner that day although it did pique my curiousity for the next few days. Thus, when I saw Cactus pads for sale at the supermarket this morning, I decided to buy a piece home to try it out. Cactus Soup is really fuss-free and easy to make but most of all, it is very affordable and nutritious. Did you know that the Cactus contain beta carotene, iron, some B vitamins and are good sources of both vitamin C and calcium? Here are more benefits of the Catcus: - Reduces swelling - Expels heatiness - Strengthens immunity I hope you enjoy this as much as I do. Bon appetit!

Recipe: Curry Chicken - In Conjunction With National Cook Curry Day

Okay, curry may not be the healthiest dish around but did you know that there are also many health benefits to this zesty mix of spices? Tumeric, one of the ingredient in curry, which gave the dish it's yellow color, reduces inflammation of the joints. Studies has also shown that it protects us against cancer, heart disease and even Alzheimer’s disease. Whoa, I do not realise that curry actually has so much goodness in it until I googled! I hope you enjoy this as much as I do. Bon appetit!	Ingredients: 1 Chicken (chopped and cleaned) 1 pack of A1 instant curry mix 4 medium sized potatoes (cut into wedges) 600ml water 200ml Fresh milk OR Coconut milk A few sprigs of curry leaves Salt to taste Instructions: 1) Fry the A1 instant curry mix and curry leaves with some oil till fragrant 2) Add in the chicken pieces and coat evenly with the mixture 3) Add the water 4) Add the potatoes 5) Allow to boil, then simmer till potatoes are cooked 6) Add Coconut milk to thicken the sauce 7) Add salt to taste 8) Serve with rice, Baguette OR Prata
NATIONAL COOK CURRY DAY For the uninitiated, 21st August 2011 is National Cook Curry Day.  I'm uncertain if this is gonna be a a one-off thing or a annual event. This special day arises because a local Singaporean Indian family were told NOT TO COOK and NOT TO EAT curry in their own home by their new neighbors from China as they could not stand the smell! This riled up every local Singaporeans here be it Chinese, Malay and Indians! I guess patriotic sentiments were running high nation wide as Singapore has just celebrated her 46th birthday not too long ago. Now, you do not step into someone else's home and tell them what NOT to do in it.  That's plain rude and not to mention ridiculous! You came to live in our territory of your own accord so you integrate to our culture and lifestyle; not try to change it to suit you! Singaporeans, let us all UNITE and use food - curry, in this instance, to educate our foreign friends. Everyone is encouraged to cook curry on this day and allow the fragrance of one of our favorite dish waft out of your windows and down the corridor. It does not matter what curry you cook: Mutton Curry; Chicken Curry; Beef Curry; Fish Curry; whatever curry! Just let the aroma of your curry permeate every nook and corner of this tiny island! Let's make this PRC family work at Muthu's Curry till they learn how to appreciate our local cuisine show our foreign friends that we are ONE UNITED PPEOPLE and it takes more than just curry to bring us down!
Note: I used 1kg of chicken wings for this dish I preferred my curried potatoes deep fried Give the curry leaves a few vigorous rubs between your palms to bruise them

Recipe: Braised Chicken Wings With Dried Bean Curd Skin

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...