White Radish, Carrot and Chicken Soup

I bought a big white radish and a packet of carrots to cook with the chicken bones. The white radish has plenty of health benefits:

  • Boost immunity – Radish is chock full of dietary fibre, which helps with digestion issues.
  • Help the skin – They also have phosphorous and zinc. These, when combined, can help get rid of dryness, acne and rashes.
  • Aids digestion – Chock full of vitamin A, C, E, B6, potassium, and other minerals, radishes can give your whole body an immunity boost.
  • Regulate blood pressure – Rich in potassium, radishes can help keep blood pressure under control by maintaining the sodium-potassium balance in the body.

During this COVID-19 period, I buy the white radish and carrots quite often to boil soup. For Chinese, this an ordinary soup that every Chinese family cook at home. It is my favourite soup too.

I used the chicken bone as the soup based, and it is nutritious too. The chicken bone helps protect the joints, reduce inflammation and heal the gut. Also, it helps fight osteoarthritis and may aid sleep.

There are plenty of recipes that you can find online. I used the rice cooker to cook the soup by cutting the white radish and carrot into a smaller size. Together with the chicken bone, I put all the ingredients into the rice pot and add the chicken bone broth to cook for 1.5 hours to 2 hours using the slow cook function.

About 30 minutes before I turn off the fire, I add some chicken meat and goji berries into the soup. You can add the red dates if you want too and serve the soup while still hot.

Reference: https://www.huangkitchen.com/chinese-white-radish-soup/

Chong Qing Grilled Fish

It is located at Mosque Street, Chinatown, it is the same restaurant as the Bugis branch at Liang Seah Street. There was no queue on the day I visited the restaurant with two other friends. I made a reservation before that, and we got our table after 10 minutes of waiting. They provide some drinks at the entrance of the restaurant for waiting customers.

Grilled Fish with Mild Spiciness

We ordered a mild-level of spiciness for the grilled seabass with a few additional ingredients such as lotus root, enoki mushrooms, etc. Out of my expectation, the ingredients were added into the pot when it was being served. It would be better if they could serve the side dishes separately and allow us to add into the grilled pot as and when we like to avoid the ingredients over-cooked.

Stir-fried Clams

The stir-fried spicy clams are quite delicious and the level of spiciness kicked in well. The sauce went well with the white rice I ordered. The amount of clams is generous too.

Stir-fried Frog Meat

It was a disappointment to order this stir-fried either frog meat because it did not taste as good. It was plain spicy without any tastes and it was oily. It seemed like a malaxiangguo with two or three ingredients stir-fried together.

All the dished that we ordered are mild spiciness, but ate them at the same time made us felt the level of spiciness has increased to hot spiciness. And, that made me wanted to order a drink from their menu to ease the spiciness and the saltiness after eating the food.

Drink

I could not remember clearly what drink did I ordered. It could be a concoction of the Yakult with something else and tasted quite nice.

Address: 18 Mosque St, #01-01, Singapore 059498.

Breakthrough Cafe

It is located at the People Park Centre, opposite the Chinatown Point. It is easily accessible and located as it is facing the side of the Singapore State Court. It opens in the morning for dim sum as breakfast and serves lunches before it closes around 4pm, according to my colleague.

Four of us walked to this restaurant for lunch and we decided to share the dishes together.

We tried the pig trotters, it is not my favourite at all especially the amount of fat on top of the meat. So, I take half of the egg soaked in the vinegar. This sauce is rich in collagen and said to be protein-rich and helps with muscle strengthening and repair. No doubt it is one of the warm to your heart dishes.

My favourite is the sesame oil chicken topped with shredded fried gingers. According to two of my colleagues, they said to make these shredded fried gingers need a lot of effort and time to prepare and cook. The sauce is nice to mix with rice and the amount of meat inside this little claypot is generous enough for us to share.

The sesame oil chicken always sells fast and it would be good if you can be there early for lunch to avoid this dish being sold out.

The less promising dish is the curry fish with assorted vegetables. The sauce is a little diluted. All of us agreed that this curry needs more santan (coconut milk) to make them taste richer and the sauce thicker. They wish to make more pineapples too. However, the portion looks generous and a lot of vegetables.

My colleague recommends us to try the egg tarts as well. It is a Hong Kong style egg tart which sells like a hot cake.

Address: 101A Upper Cross Street, #01-02A-C, People’s Park Centre, 058358 Singapore.

Eminent Frog Porridge

Perhaps this is my first entry about frog porridge. In Singapore, frog porridge is quite famous among the Chinese. My friend recommended me to visit this restaurant situated at Geylang when I asked for a suggestion for a good location to have frog porridge as dinner. In Geylang, you can find a few different restaurants selling frog porridge too.

Usually, they sell in an odd number of frogs (so far, based on my experience in two other stalls). Two of us ordered two frogs, and we got one free. Next, we chose our favours for these frogs, one cooked with kong pao style (fried dried chili sauce) and herbal chicken essence. They added a bottle of chicken essence into the herbal soup. Guess, it made it pretty worth the price.

I quite liked the kong bao style because the sauce paired perfectly with the plain porridge. Usually, people will mix the sauce with the porridge. Of course, the porridge looked dark because of the sauce, but it tasted delicious and tasty. The soupy chicken essence style was my first time, and it is a good idea. But, the porridge did not go well with the chicken soup because of its strong herbal taste.

The plain porridge pot is quite significant for two persons. It would be great if a third person is joining us or take away the leftover for another day.

Address: 323 Geylang Rd, Singapore 389359.

Fu Lin Bar & Kitchen

Today’s lunch is a little further from the working place; we traveled to Telok Ayer to try the yong tau foo. My colleague says this yong tau foo is different than the normal ones in the food court because of their unique sauces. Since I have not eaten yong tau foo for quite sometimes, I suggested trying there.

The Fulin Bar and Kitchen at Telok Ayer is very crowded, and it is not easy to find a place for a large group. So, I would suggest you go with a small group. Soon, after we got our seats, we queued to get our meal. The lunch menu goes by the basic six pieces of yong tau foo; you can add rice or noodle, and you can have it with soup based or dry sauce.

For myself, I ordered six pieces of my favorite yong tau foo and added a bowl of noodles. The stall offers a single type of noodles, and I do not see other types of noodles available, or the cashier did not ask what types of noodles I want to order. Besides that, it seems like the default version is dry.

Most of the yong tau foo is fried stuff and a handful of vegetables. Below is what I have picked. Well, I cannot even recognized them now 🙂 Mainly, they are brinjal, bitter gourd, beancurd puff, etc. Then it topped with their special sauce.

The dry noodle uses the same special sauce, which contains some minced mushrooms and minced pork. The sauce is not salty, tasted just right, but it is starchy and slightly oily. It is not a good pairing when I have both fried food and starchy sauce.

Address: 127 Telok Ayer St, Singapore 068596.

Lai Wah Restaurant

Last Thursday, I went out for dinner at Lai Wah Restaurant. The restaurant located at Bendemeer Road. It was recommended by my friend to visit here for Cantonese cuisine. Together with two other ladies, we headed to the restaurant at 7pm after I received my freelance payment and completed the formality. 

We ordered three dishes and a plate of noodles to share. Two of the dishes were my favorite; the yam ring and pork ribs. We asked for the recommendations from the waitress. In my assumption, she simply suggested us to order the salted egg crispy squid. She added the salted egg crispy squids were delicious and unique. Well, I was not convinced, but we were fine to try it. Instead of going for white rice, we ordered one of their fried noodles that turned out to be fried hor fun with venison.

Overall, the dishes were just all right. It was not the best Cantonese cuisine so far. However, it able to maintain some of the traditional Cantonese dishes such as the yam ring, consider pretty good. The yam ring’s texture was a little hard, but the taste was quite close to those I tried in Kuala Lumpur, Malaysia. 

The pork rib is a common dish in Cantonese restaurants. Some restaurants try to suit some customers’ requirements and change the pork rib to pork chop with the same cooking style.

The fried hor fun with venison looked great on other people’s photos when I googled it from my mobile phone. Another waiter suggested us to try it because I mentioned that I wanted to try fried hor fun. When the waiter served the fried hor fun with venison, I felt a little disappointed. The fried hor fun flooded with starchy black sauce; it tasted normal. I will not be recommending it to you for trying.

Lastly, the salted egg crispy squid can give a miss too. 

My friend told me that this restaurant is an old brand in Singapore. The restaurant packed with people, especially during the Chinese New Year. I do wish to revisit the restaurant to try other dishes, some of my favorite Cantonese dishes. If you have tried it before this, do recommend some dishes that you will like me to try.

Address: Lai Wah Restaurant, Block 44 Bendemeer Road, Singapore.