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.

It’s the weekends again, and what I do during the weekends? I EAT! Lunch at Kuishin-Bo, dinner at Tiong Bahru Food Center. Here we go:

Salmon Belly. Crispy skin, melt-in-your-mouth fish fat. Heavenly. I think I’m having omega-3 overload.

Tau Kua Pao.

Zui Kueh

World Best Cheng Teng. Note: It’s even better if you take-away! No kid!

The legendary XO horfun. Similar to the Cheng Teng, it’s better if you take-away. Not sure why though.

Sucky… Don’t bother

Yes it’s weekend, and so it’s time for some good food!

The highlight of today’s dinner: Steam Fish Head in Special Bean Sauce. This is from one of the many fish head stalls at the Temporary Chinatown Food Centre, just beside Outram MRT Station. The fish is from a type of freshwater fish called 松鱼 (Song Fish). So some may dislike the mud-taste that comes with it. The fish head is very fresh, flesh is soft and with a little sweetness. The special sauce, was well, very special. It’s base ingredient is the Chinese bean paste sauce. It’s a tangy and a little spicy. They all served to cover the mud-taste of the fish. The sauce goes very well with rice! (I ate 1.5 bowls). The best part was the collagen found near the gills and around the eyes. Soaked with the special sauce, it’s simply delicious!

Their sweet and sour pork was also nicely done. Pork cubes were crispy. The sauce, although decent, I feel it still lacks something, should have been more tangy and sweet, i.e, more vinegar and sugar.

Sambal Kangkong (Morning glory) with Cuttlefish. Normal, decent.

(Temporary) Chinatown Food Centre.
119 Sheng Kee Steam Fish Head
Steamed Fish Head in Special Sauce – $13.
Shiokness: 4/5
Sweet and Sour Pork – $8.
Shiokness: 3.5/5
Sambal Kangkong with Cuttlefish – $6.
Shiokness: 3.5/5

And we are not done still! We ordered more food!

After noticing the queue at the stall, we decided to order some of their food (Yeah, typical Singaporean mentality). Their hokkien mee was, according to my standard, average. It’s too dry and the stock used did not pack much punch, bland.

Yes, the all delicious and utterly sinful Orh Lua (Fried oyster). I guessed the main selling point of their Orh Lua is the size of the oyster, a bit larger than usual. The egg however, could have been more crispy. Overall, the taste was decent, slightly above average.

(Temporary) Chinatown Food Centre.
Soon Ji Cooked Food
Hokkien Fried Prawn Noodles – $3.
Shiokness: 3/5
Fried Oyster – $4.
Shiokness: 3.5/5

And no! We’re still not done!

My all time favourite: Pig Liver Soup! The liver was very fresh, not overcooked, soup had lotsa flavour, Shiok!

That’s all! We were so full that we had to walk home, to help digest the food!

This was my dinner today: Seafood Hor Fun.

Hor Fun, though a very common dish in many Chinese restaurants and Che Zhar stalls, it is often an understated dish. From my experience, to gauge whether a Chinese food vendor is worth coming back again will depend on 2 dishes. One being the Fried Rice (just the normal one, nothing fancy), and the other would be the Hor Fun. If they can’t get both these dishes right, they are not worth your money.

The seafood Hor Fun from this stall at Tiong Bahru food centre has all the hallmarks of a good plate of seafood Hor Fun. It had the very important Guo Xiang, wok fragrance literally. It is the result of skilled heat control of the wok. Secondly, the Hor Fun were nicely fried, and they do not clump together like some lousy ones do. The all-important sauce is thick and flavourful. The chef is also very generous with the seafood and other condiments: Fish fillet, squid rings, shrimps and pork slices. And the best thing is? All of the above for only $3!

Tiong Bahru Food Centre
#02-37
Chow Kee XO Fish Head Steam Boat Kitchen
Seafood Hor Fun – $3
Shiokness: 4.5/5

Came across this interesting article on BBC News.:

University of Bristol researchers say the caffeine eases withdrawal symptoms which build up overnight, but does not make people more alert than normal.

…all the drink does is counteract the mild caffeine withdrawal symptoms people are experiencing because they have gone without the stimulant overnight.

Full article.

This was my lunch!

Hungry, so my Bro and I scavenge our fridge for anything edible. And this was what we had:

Ice Cream Prata