Monday, September 23, 2013

Bishan White Bee Hoon - A Touch of Finesse

Since posting my own home version of the original Sembawang white bee hoon recipe, I thought it might be interesting if I could refine it and elevate to something that would not look and taste out of place in a fine dining establishment.

In doing so, my recipe has been modified and I have since named this version my definitive Bishan white bee hoon. It adds a couple of extra ingredients and coupled with a more elegant plating, it is now a favorite of Pauline's.

Monday, September 16, 2013

Autumn Red Snapper with Seasonal Vegetables and a Basil Sauce

There is a constant thinking among Singaporeans that fine dining cooking is out of the reach of the common man on the street, and fine dining food can only be found in expensive restaurants in places like Marina Bay Sands.

It is ludicrous the rates these places are charging, and despite the astronomical prices, it is, to me, not something that is so earth shattering that I will break the bank for it.

Thursday, September 5, 2013

Traditional Famous Prawn Mee at Bedok South - Amazing Dried Prawn Noodles

I believe I am not alone in saying that I am a bigger fan of the soup variant of our classic prawn noodles hawker dish than the lesser eaten dried version, and I would not blame you for being in the same league.

For the dried prawn noodles served in most places are usually less flavorsome and is usually boosted with an overpowering of chilli and ketchup that makes up for the lack of strong shrimp flavors, leaving behind just a very normal bowl of noodles.