永珍 Yong Zhen Lor Mee & Prawn Mee

Address: Blk 6 Jalan Bukit Merah, #01-40 ABC Brickworks Market & Food Centre S150006
Hours 08:00-17:30 (closed on Wednesday & Thursday)

Visited 2 May 2016.

We chanced upon this lor mee stall unexpectedly. We had came to ABC Brickworks Market, not knowing what to eat for lunch... except with me telling hb that Amelia told me there's a lot of good food here. So we just randomly tried stalls. Hb and I both love lor mee, and so we tried out this stall and fell in love with it. I think that week alone, we must have ate it thrice! It is must better then the famous Bukit Purmei lor mee... which is famous only for their crispies, their sauce lacks the punch and the flavour. Yong Zhen's lor mee sauce is just awesome... flavourful and yet not too gooey and starchy.

If you are packing this lor mee home, make sure to request for the sauce to be packed separately from the noodles. I feel that soaking the noodles in the hot sauce, overcooks the noodles and makes it too soft.

You can also request for braised eggs, additional ingredients or noodles.

Hb has tried the prawn mee on a separate occasion. It is pretty decent but not mind-blowing like the prawn mee from Zion Road... it's more like your old-school canteen-style prawn mee. Gives you a nostalgic feel like you are back in Primary School.

Hawker Centres - Cleaning

As hawker centres are part of our daily lives, it is somewhat frustrating when you travel all the way to the hawker centre you want, for the food you want, only to be met with disappointment when you realized it's closed for cleaning. Very very frustrating.

When I discovered that there was actually a website that tells you when the hawker centre is closed for cleaning... OMG, it was god-sent! Most most most helpful website. So I must share it with everyone. :)

No more frustrations. No more disappointments. Yippee!

The Beef House

Address: No. 217 Syed Alwi Road S207636
Hours: 09:00-18.00 (closed on Friday)

Visited 23 Apr 2016.

First ate that this place a few years ago. It was my mother-in-law who intro-ed this place to us. It's a stone's throw from the famous Gek Sng Kio Laksa, another of our favourite haunt.

The food here is awesome. We have eaten everything - the abacus seeds, soon kueh, beef noodles and hakka yong tau foo. Prices are very affordable and reasonable.

Yummy soon kueh, sold out even before 12.30pm!

Super good abacus seed.

Bouncy and q beef ball beehoon. It's soooooo good!

So wrong...

Spotted on the roads.

Firstly wrong color was a telltale sign. Then a weekend car? Can afford Ferrari but still need subsidies - really? Sent my friend the photo, and her brother said it's fake... Hyundai Tuscani, with Ferrari logo stuck on... I really don't know cos I'm not into cars. What do you think?

Shaped Butter Cookies

Recipe from my ex-colleague, Jessica.

Ingredients
200g plain flour
100g cold unsalted butter, cut into cubes
80g icing sugar
1 egg yolk

Instructions

1. Preheat oven to 150 deg celcius.
2. Mix flour and icing sugar well.
3. Rub butter, flour, icing sugar until mixture resembles bread crumbs.
4. Add egg yolk and knead until it forms a dough.
5. Roll out dough until 3mm thickness.
6. Cut out shape and place on baking paper.
7. Bake at 150 degrees for 12mins. The cookies will appear pale and not golden brown,
8. Cool on rack immediately after taken out of oven.
9. Store in airtight container.

Note:
There is no need to knead the dough excessively, if not cookies will turn out hard.
You can use 2 tbsp of plain flour for dusting to prevent sticking. Or, you can roll the dough between two pieces of baking paper before cutting with a mould.
Add more flour if dough is too sticky.

Butter Cake

Recipe adapted from Annielicious Food.

Ingredients
250g Salted Butter, room temperature.
4 eggs
40g + 140g Castor Sugar
200g Self raising flour, sifted
60ml Fresh Milk
1 tsp Vanilla Essence (optional)

Instructions

1. Pre-heat oven at 180C (Conventional).
2. Prepare a 8 x 8 inch square pan. Line the base, grease the sides.
3. Separate egg whites & yolk.
4. Cream butter and 140g sugar until pale and fluffy. Add in Vanilla essence, beat for awhile, and followed by egg yolks one at a time.
5. Put in half the flour and mix on low speed until incorporated. Add in milk in 2 additions and mix until well incorporated. Mix in balance flour.
6. Beat egg whites until soft peaks, gradually add 40g sugar and beat until stiff.
7. Put in half the egg whites in and mix on low speed. Pour the balance egg whits in and FOLD using your spatula.
8. Bang the mixing bowl a few times to get rid of air bubbles.
9. Pour batter into pan and level. Bang the pan a few more times.
10. Bake for 45min or until skewer comes out clean. Adjust accordingly.

Pork Congee with Dried Scallops

Yields

4 bowls

Ingredients

500g 五花肉cubed

10 medium sized dried scallops

1 tsp salt

2.5 of water

1 packet of MMMM pork bone stock

75ml of Nabe seafood soup base

2 cups of rice

Instructions

1. Rinse 2 cups of rice. Put in the freezer overnight. This breaks down the rice and cuts down the cooking time (learnt from 阿基師 偷呷步).
2. Cut 五花肉 into 1" cubes. Marinate with 1tsp of salt. Leave aside.
3. Boil 2.5ltr of water together with 1 packet of MMMM pork bone stock and 75ml of Nabe seafood soup base. Once the soup is boiling, put in the 五花肉 cubes, pre-soaked dried scallops and rice.
4. Keep stirring till the porridge is thick and smooth.
5. Switch off the stove and cover the pot for at least 15mins to allow the porridge to thicken.
6. Scoop and serve with pepper and spring onion.

Note

You can also add salted eggs or century eggs into the porridge.