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Went down to Chinatown today to have dinner at a “newly discovered” eatery. It’s been a long time since I last visited Chinatown. It has changed quite a bit. More places to eat, drink and shop, typical tourist-land. But one thing remains - It’s the cleanest Chinatown that I have been to.

Dinner’s at a seafood restaurant located near the start of Smith Street. It used to be a coffee shop. Here’s some of what we ordered:

Fried squid with oat

This is Calamari at a higher level! The squids are fried to perfection: Crispy on the outside, the squid is still tender and juicy on the inside (not over cooked). The oat flakes, unlike some others, were not oily and complements the squids well. How I wish I had a pint of beer!

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Roti John King and Kambeng (lamb) Soup. The soup looks oily but it’s thick and fragrant. POWER!

Simpang Bedok Roti John King 5/5!

Tags: Simpang Bedok, Roti John King, Kambeng Soup

Saturday late night snack! Easy and delicious!

Serves 2 (use your own estimation for all ingredients)

1. You’ll need:
   • Chicken breast. Cut into bite size chunks.
   • Salt, freshly grounded pepper
   • Parsley and Basil leaves, chopped
   • Oyster sauce
   • 1 wedge lemon
   • Butter
2. Coat the aluminium foil with some butter
3. Marinate the chicken with salt, pepper and oyster sauce
4. Place the marinated chicken onto the foil, sprinkle lotsa the chopped herbs and some more pepper
5. Zest the lemon and squeeze the juice into the mixture. Leave the squeezed lemon together with the mixture.
6. Add in 1 slice of butter
7. Wrap the foil, make sure there are no holes. Put it in the oven and leave it for about 20mins

WALA!

Made using Jamie Oliver’s recipe. Very simple, minimal ingredients needed. The “secret weapon” of this recipe is the beaten egg white. It gives a fluffy and crispy crust.

Serves 4.

1. You will need:
   • 1 cup of beer. We use Chang Beer (The people’s beer) because it’s the cheapest we can find.
   • 1 cup of flour
   • 2 egg whites. Whipped to soft peaks
   • Salt
   • 4 fillets of your favourite fish

2. Mix together the flour and the beer, then fold in the egg whites
3. Heat up the oil. Drip some batter into the oil. If it fries instantly, it’s hot enough.
4. Dredge the fillets with some flour and dip the fish in the batter. Fry for a few minutes with the chips until golden brown.
5. Serve with tartar sauce, French fries and onion rings and potato salad.

WOO LA LA!

Tags: Fish and Chips, Jamie Oliver

American Potato Salad

Japanese Curry

Golden Mushroom with Bacon. Scramble Egg

Beer Batter Fish and Chips

Today, We decided that we would give mom a break and prepare dinner - Japanese Curry Rice.

Simple to make and delicious!
Serves 6 (but feeds 4)

1. 1 pack of Japanese curry paste. Easily available at your local NTUC store.
2. Chop up 2 carrots, 5 potatoes (use good quality ones), 2 white onions and chicken meat (or whatever meat to your fancy) into bite-size chunks.

3. Melt some butter into a pot. Fry the vegetables and meat until the onions are slightly golden brown.
4. Add 3 cups (720ml) of water. Bring content to a boil

5. Once boiling, bring it to a simmer. Add the curry paste and stir. Stir until curry thickens. [Video]
6. Turn off the heat. Serve with steamed white rice

Today, we had some home-made Fish and Chips (beer batter) for lunch! Yes, beer batter. Use a good beer like Kilkenny for better taste. I think we can soon beat Fish & Co, Mahanttan, Long John Silvers!

Mix the flour, cornstarch, baking power and salt. Whisk until well-mixed.

Mix 2 eggs with beer of choice. Pour it into the flour mixture above. Whisk until there’s no more lumps. Leave it aside for 15mins in the fridge. The batter should be thin. A thick batter will make the crust chewy.

Dry the fish with some kitchen towel. This is to make the fish more crispy.

Sprinkle some flour over the fish and dump it into the batter.

Fry till golden brown.

Serve with some French fries, we highly recommend the spiced fries from Cavendish, restaurant style French fries. We also fried some crab sticks with the leftover batter. They make really good complements!

Squeeze some lemon over the fish. Malt Vinegar would be even better.

WALA! Lunch is served :)

Download the recipe.