Well, you know how it gets during lecture times, when the lecturer goes on and on and on, and sometimes you don't have a clue - you are not alone. Haha, so at times I am struck with writing little thoughts that dawdle in my mind and sometimes its about a particular moment in the day which struck me.

Perhaps you can guess what these poems are about? Comment about them =)

Of Age That Is Old

I see the similarity

in their eyes.

One of a poor tire

and solitude.

Their wrinkles may give

a smile, but

that is not what they are

thinking.

The beloved leaves

for the heavens and

the mind plays trials

on them asunder.

Nothing more

can

be

said

in an hour.

Welcome that I do not feel

The foreign soul that comes.

Amidst a place

fresh and unknown.

He wanders the halls,

the corridors - the footsteps

of a lingering ghost.

Young noise infatuate

the land of brick and walls.

While only silence

beckons the warmth to him.

Like ash disappearing

bit by bit,

so does his

very own personality.

Tonight's dinner consists of dishes very common in my family. My own creation of Pork Meatballs. I chanced upon this inspiration with my own liking for both meatballs and tofu - and what do you get when you mix two of the loveliest ingredients together? Tofu Crumble Meatballs.

 

This is my own speciality with the filling being nice and juicy, while the skin remains nice and firm. Interested in whipping this dish up for your family and friends as an appetizing party snack or a main dish? Here's the recipe :

 

Tofu Crumble Meatballs

 

- 250grams Minced Meat (Pork)

- 1 piece 150grams Egg Tofu

- 1 egg

- 2 tablespoons of light soy sauce

- Ground White Pepper

- 5 tablespoons fresh milk

- 1 teaspoon of white sesame oil

- 1 sprig Spring Onions, sliced finely

- Salt

- 2 tablespoons Cornstarch

- Cooking Oil

 

1. Place the Minced Meat in a bowl, rub with the pinch of salt and rinse the salt off with water. Dispose of water thereafter.

2. Mash the egg tofu into crumbly pieces using a fork and put it in with the Minced Meat.

3. Add in the egg, light soy sauce, 2 dash Ground White Pepper, the milk, sesame oil and the spring onions.

4. Mix thoroughly with a fork. Sprinkle with a pinch of salt for taste.

5. Meanwhile, heat pan and drizzle with cooking oil - quantity enough for frying (approximately 4 tablespoons)

6. After mixing, add in the 2 tablespoons of Cornstarch and mix again.

7. Form meatball shapes using 1 tablespoon of filling each.

8. Fry the meatballs in oil - adding oil if there isn't enough.

9. Cook each side for approximately 3-4 minutes - browning the meatballs. While cooking, cover pan with lid.

10. Serve hot!

 

Chef's note : I added milk in this meatball recipe to create a nice soft texture on the inside of the meatballs. This came about after experimenting with various liquids and milk tended to soften the meat. Otherwise, the meatballs will turn out dry and rough. If you like a very smooth filling, add about another 2 tablespoons of milk. However, don't add too much milk as it will make the mix watery and difficult to handle.

 

Sembawang MRT Station Ananas Cafe Sambal Sotong

 

Apart from my serving of meatballs, mum came home with Sambal Sotong from Ananas, Cafe located at the Sembawang MRT Station. I don't know how often they serve it but if they do, you should try it once in a while.

 

I found the sotong (cured squid) crunchy and sweet and the rempah (mixed spiced paste) was hearty and tasty, though I must add that it is a bit too salty for my own liking. If you don't mind the added saltiness, the dish itself is very good, so head down if you feel like it - it goes very well with plain rice.

 

Price : $3.00

Rating : 3/5

Dish Name : Sambal Sotong (the stall varies the dishes as it is a Nasi Padang stall, so this dish is only available at times)

Venue : Ananas Cafe (Located at Sembawang MRT Station)

 

Simple Stir-fry Beijing Cabbage

 

I love my vegetables, and I insist on them at almost every meal. Decidedly since I already had two meat dishes on the menu, I checked what I had in the fridge and found the nice head of Beijing Cabbage. Using only half of it, it was quickly chopped and with two clove garlic (smashed and chopped), the dish was created with a stir fry of the garlic, vegetables, oyster sauce and a dash of pepper.

 

Now its your turn to try!

Till then =)

 The 5 Emerald Hill Cocktail Bar

The time is around 6pm in the evening, and along the road of old shophouses - one can truly reminisce the nostalgia which the street of heritage embodies. A stark contrast from the hustle and bustle of the busy city life only a few steps away. It was as though a sudden retreat into the past, one of peace and coziness. The therapeutic feeling of calm settled in, and I agreed for sure that the ambience was well set.

I have heard about the 5 Emerald Hill Cocktail Bar being famed for its chicken wings, warm service and excellent ambience, and this being my first time official to a bar, I must say I left the place deeply impressed. 

Outside the 5 Emerald Hill Cocktail Bar

I decided upon two dishes, both from the bar snacks menu - The Soft Shell Crab, and the all time famous Chicken Wings. I also called for the Fresh Fruit Punch.

Chicken Wings and the Soft Shell Crab

 

I am particular about how chicken wings are deep fried. For the past few years, I remember eating excellent chicken wings only at a few places (one at Church and the other at Crystal Jade Restaurant located at Causeway Point).

It really took me by surprise that the old taste of the fragrant prawn paste well coated into the wings burst out with the first bite I took. Crispy on the outside and tender on the inside - A Winning Combination. It was not too salty and neither was the coating too thick.

Drumroll.....The 5 Emerald Hill Chicken Wings. Best Seller!

The Chicken Wings (pictured half portion) were also served with a cup of sauce - chilli mixed with tomato I reckon, and they complimented the wings very well. For this dish, I give it my two thumbs up!

Bar Snacks Menu - Soft Shell Crab

Usually when it comes to deep fried food, the coating would be thick and almost cover the taste of the food. Sometimes, it overpowers and not compliments the taste of the dish.

However, the Soft Shell Crab at this bar is of another particular mention. Coated with a delicate tempura batter, the crab came out crispy and yet juicy. The full-bodied flavour of the crab could be tasted with each bite and the coating added that extra crunch.  

The crab came with a cup of special "crab sauce". It gave the impression of the Singaporean Chilli Crab sauce thickened up and sweetened to go well with the tempura. An excellent choice!

Fruit Punch

The Fruit Punch ended off the light snack favourably. It was light and slightly sour-sweet, most importantly it was very refreshing.

If you think of taking a break from the hectic bustle of life, perhaps you can plan to take a stopover at 5 Emerald Hill Cocktail Bar for that afternoon getaway or even enjoy the cool night with your friends. I hope you enjoy this place as much as I did.

Chicken Wings (1/2 portion) - $9.00

Chicken Wings (full portion) - $16.00

Soft Shell Crab - $12.00

Fruit Punch - $8.00

Ratings (Chicken Wings) - 5/5

Ratings (Soft Shell Crab) - 4/5

Overall Rating - 4.5/5

Bar and Restaurant Name : 5 Emerald Hill Cocktail Bar

Venue : 5 Emerald Hill Road (Take the train to Somerset MRT Station, and exit towards Robinsons. The Bar is located in an alley next to it.)

White chicken wings with rice

The grainy luster of the chicken rice is the first sight which many Singaporeans will look forward to. Coupled with the aromatic fragrance that is coming out from the rice as well, it is enough to make any person's mouth to water.

Today's lunch takeaway was Chicken Rice from the Lee Kwang Kee Stall at the Kopitiam Food Court in Sun Plaza, Sembawang. I ordered instead of the usual breast meat serving, two pieces of white chicken wings instead. (influenced by my mum)

Each grain of the rice could be clearly seen with the shiny goodness of the chicken oil cooked with it. The bite was firm and gives off a taste which leaves you wanting for more.

The chicken wing pieces was tender and not dry, with the skin being very smooth and soft. Even without the skin, the white chicken is just as delicious. A standard ladle of the light sauce with sesame oil is drizzled over the chicken for that extra kick.

Another offering from the stall is the Fish Otah-Otah (grilled spiced fish paste in banana leaves). Pair this dish with the chicken rice, and they both go well even better. Though, one thing to note is that you should ask the stall holder to grill the Otah-Otah again for you, as they usually prepare it in the morning which tends to leave the serving cold. 

 

Fish Otah-Otah

However, perhaps this stall's Achilles Heel is their chilli sauce, which could be better. The grade of the chicken rice is not determined by the chicken or the rice alone, the chilli sauce which goes along with it must be good as well. While there is a strong chilli taste in this particular sauce, the mix is a bit thin and not tasty enough. Perhaps it could be better if there was a slight modification to the recipe. 

 

Lee Kwang Kee's chilli sauce

In overall, the chicken rice from Lee Kwang Kee can be considered above average for its good tasty chicken and the rice. A value for money meal at an average of about $4.00-$5.00.

Rating : 3/5

Stall Name : Lee Kwang Kee Chicken Rice

Venue : Sun Plaza Kopitiam Food Court (Next to Sembawang MRT Station)

 

Golden Honey Pineapples - Yum!

Looking for a healthy dessert to complete your meal of chicken rice? Try the Honey Pineapples available at the Fruit Stall located near the entrance of the Sun Plaza Kopitiam Food Court. The pineapples available there are usually very sweet and juicy, and priced at 90cents per slice, it is a deal well worth it.

If you are the type who loves even more juice and sweetness, try the sliced Sarawak pineapples (those in semi-circle shapes) as well!