Home cooked Teochew Muay (rice porridge) lunch

Last Sunday we were invited by my elder sister to a home-cooked Teochew Muay (porridge) lunch at her place. What made her decide to host such an event was a call I made to her one day  to notify her during the airing of the TV program, Food Hometown 2 in which Chew Chor Meng 周初明, brought us from Singapore to China, 朝州，汕头，sampling and searching the origins of typical Teochew delicacy. Coincidentally another younger brother called her as well so that got her motivated. You see my elder sister Huang has been our family Sous-chef in our childhood days. She helped in the kitchen and learnt from our late paternal grandmother as well as our parents so she is an expert in many traditional Teochew dishes and Kueh (snacks). We grew up eating this comfort food for breakfast, accompanied by a lot of salty preserved dishes such as Salted Eggs, Fermented Toufu, Pickled Caixin, Pickled Mustard, Salted Fish. I guess the best compliment to the cook is the excitement and enthusiasm of the guests.

Ours is a big family of 10 siblings so she could only accommodate half the number which means about 15 guests altogether with the wives and kids tagging along. It came as a surprise that the kids (nieces and nephews) all acquired the taste for Teochew porridge as well. Most of us polished off at least 3 bowls of porridge. It was a really satisfying meal with family members.

The dishes brought back lots of happy childhood memories. Each dish connects us emotionally to the past with a story to tell. We relished the almost forgotten Pork Belly fried in Hay Bi Hiam (Chilli Dried Shrimp) and the Koo Chye (Chives) Omelette. These you rarely see them in the eateries. And there was the Salted Black Olive - something I've never touched for a long long time. It was the saltiest thing on earth.

Hay Bi Hiam Pork Belly

Koo Chye Omelette

Fried Garlic Chicken

We had Steamed Pek Tor (rabbit fish), Chinese Sausage, Stir Fried Sambal Long Beans, Stir Fried Cabbage, Steamed Fish Cake, Braised Pork with Taukua and Hard Boiled Egg. It seems nowadays you don't have to wait till Chinese New Year to get your hands on Pek Tor because it is being reared in fish farms. My sister specially included Fried Garlic Chicken for me even though this is NOT typical Teochew porridge fare, knowing it is one of my favourite. Not forgetting the all important condiments Vinegar Garlic Chilli sauce and Taucheo (fermented bean sauce). The porridge was of course cooked to perfection, the way it should be, not overcooked and with just the right amount of water in it.

Steamed Pek Tor (rabbit fish)

Stir Fried Sambal Long Beans

Stir Fried Cabbage

Braised Pork with Taukua

Some dishes we remember with fondness from the old days and not found at eateries are Dried Cuttlefish (thinly shredded) in Omelette, Prawn and Potato in Tomato Sauce, Starchy Green Peas with diced Chicken. The common one you'll normally find in teochew muay (porridge) outlets would be CaiPo (Sweet Pickled Radish) Omelette.

Happy faces. The chef is 3rd from right.

What you see is NOT always what you get

Yum yum, feeling hungry already? Now I am not asking which of these two photos of Grilled Salmon looks more inviting nor which photo is better taken. I happened to have dinner at Banquet Food Court at IMM yesterday evening. The first picture (top) is what I see on the menu and the picture on the bottom is what is served. I am sure many of us have experienced this one time or another; the food served appears quite different from what you have ordered (based on the picture on the menu). This really irks me. In this case I was motivated to order this dish because of the vegetable that goes with it - French Beans and Carrots. As you can see what I get is Coleslaw. I did request that French Fries be excluded and I like me greens, so I usually politely ask to have more vegetables in place of the French Fries if possible. The counter girl only explain that they do not serve French Beans and Carrots after I remarked that the vegetables aren't the same as shown on the menu. I really feel that whatever the excuse, the stall holder should at least make known beforehand any deviation from what was advertised. Adding insult to injury, the piece of fish is so thin, very unlike the one on the menu. 

To be fair the Salmon was well prepared and the price was fair.

Another Hawker Centre to go down in history

A group of 20 artists -Urban Sketchers Singapore, formed in 2008 got together last month to draw the Margaret Drive Hawker Centre before it's torn down for redevelopment at the end of this month.

Keeping Margaret Drive hawker centre alive - through sketches

 

Similarly, I've made a couple of visits to this hawker centre this last month to revisit some my old familiar favourite hawker food stalls. It's been years since I last step into Margaret Drive Hawker Centre. Also to take some pictures for remembrance.

My all time favourite is the Chicken Rice stall Sin Kee on the 2nd level. I was a chicken rice fanatic (still like it very much but not fanatical anymore) and I would say this is one of the better chicken rice around. When it comes to food I reckon a simple test to see how good it is would be literally eat more than you can stomach it. I'll usually finish off at least two plates of rice. For me  good chicken has to have all the components right. The Chicken should be tender and smooth flavoured with a well blended sauce - salty, sweet with the fragrant smell of sesame oil . I like my Rice not too oily and more fluffy. It's frustrating and disappointing whenever I go to a Zhih Char stall that serves great food but provides rice that are not fully cooked or are too dry. The Chilly needs to be at least 'hot' enough and not too liquefied. And not forgetting the Garlic paste. I don't remember the thick Black Sauce being part of the package in the old days but I've come to like it. Sin Kee got it all right!

 

 I like the Fried Kway Teow, the Teochew Fish Ball Noodle and the Western Food. The Fried Kway Teow stall was one of those that usually have a long queue. I used to order Ox Tail Soup with my  main dish at the Western Food stall.  As for the Teochew Fish Ball Noodle stall, the soup is so clear that you may not think it can taste special but it taste good. According to Mrs Kuak her husband worked as a hawker assistant  since 13 year old. They operated this stall at Margaret Drive for more than 40 years. They'll relocate to Blk 159 Mei Chin Road. I understand the last day of operation is 27th February 2011 so if you'd like to pay one last visit to the hawkers there please do so.

The most amazing Teh Tarik!

One uniquely Singapore past time is that of enjoying a nice cup of Teh Tarik at our neighborhood sarabat stall with friends at night. Of course some of us prefer ours with ginger juice - Teh Halia (ginger tea). Our fascination with the Indian tea brewer doing the "Teh Tarik" would have faded over time, but you have to watch this Teh Tarik from Thailand. Amazing feat!

 

From Wikipedia, the free encyclopedia:

Teh tarik (literally "pulled tea" or 拉茶 in Mandarin) is a hot tea beverage which can be commonly found in restaurants, outdoor stalls and kopi tiams in Malaysia, Singapore and Brunei. Its name is derived from the pouring process of "pulling" the drink during preparation. It is made from black tea and condensed milk.

Chatuchak (or Jatujak; Thai: จตุจักร) weekend market in Bangkok is the largest market in Thailand. Frequently called J.J., it covers over 35 acres (1.13 km²) and contains upwards of 5,000 stalls. It is estimated that the market receives between 200,000 visitors each day.^[1] Most stalls only open on Saturdays and Sundays. The market offers a wide variety of products including household items, clothing, Thai handicrafts, religious artifacts, collectibles, foods, and live animals.

The way to eat Teochew Muay (Porridge)

I've had these two picture in my file for quite some time. It captures the way the common folks used to eat their Teochew Porridge. Remember that these are mostly the working class as YG have mentioned in his blog http://ivyidaong4.blogspot.com/ and Teochew Muay was something that's most affordable to them. It's not such a common sight nowadays. You can say they are a dying breed. If my memory serves me right, my father told me that in the 50's each bowl of porridge cost just two cents.

Lao Teochew way of eating Teochew Porridge

A popular place for economical Teochew Porridge

Hawker food song, sung in Hokkien to Shang Hai Tan (上海灘 ) tune, .

I heard this song probably twice at some clubs, I can't remember clearly where. I was surprised to see the video titled "Kuching Food". In any case any Singaporean listening to the song would have no difficulty identifying the food dishes in the lyrics. Enjoy! Anyone knows who composed the Hokkien lyrics and who's the singer?

Food Glorious Food

How can a blog not talk about food? And undeniably one of the most exciting experience in travel is to taste the food of the country one visits. For you foodies out there waiting in anticipation, here goes...

The most memorable dish and the one I liked most during our trip was the Famous Wan San Pork Knuckle at Zhou Zhuang. Super tender and rich in flavor. We were all going wow wow.. yum yum... as we savour the juicy meat which melts in your mouth. It was the biggest pork knuckle I've ever ordered and the best I've tasted. For a bunch of us who are pretty health conscious we were attacking the fatty pork knuckle without a care. I was zooming in on the skin, minus the fat underneath and passing some to my wife as we were told by Western Doctors that the skin can be beneficial to the musculoskeletal joints and the skin elasticity. "The proof is in the eating" We ended up ordering another piece. I just couldn't believe it!

Shops selling take-away local Tim Sum (snacks) can be found in most neighborhood in Shanghai. Duck parts are local favourite - head, neck, webs, wings, heart, gizzard and liver.... and yes even tongues. Those crazy about tongues can consume a plateful of it in one sitting.

This local salad which I believe is made from garlic chive (known as ku chye in Singapore) and peanut is very popular among locals and is commonly served in restaurants. I did not particularly liked it, tasted rather bland.

Generally, we found the food there tend to be slightly more salty and oily than what we have in Singapore. The meat buns (we call it Pau in Singapore, they call it Mun Tuo) are thick skinned. It is very oily inside and have very little fillings. Our meat buns here in Singapore are the opposite.

Kym Ng and Quan Yi Fong

Mediacorp U Channel artists Kym Ng and Quan Yi Fong shooting the TV program "Buzzing Cashier" at Commonwealth Crescent Market 31, Commonwealth Crescent, Singapore 140116.