Bak-Koooot-Teh

Rong Chen Bak Kut Teh
Block 22 Sin Ming Road
Eng Ho Hup Coffeeshop



I’m personally biased towards the “herbal/black version” of buk kut teh because I feel that the resultant meat is more tender and the soup is more complex and robust instead of the full on pepper kick that I tend to associate with the “peppery/white version”. So I guess unfortunately for me, it is the peppery version that is commonly sold.

Nonetheless, there is one place that I’ve found that serves that good bowl of this peppery soup. Piquant and sweet, the soup has oomph and it is thankfully not thin and only flavoured with pepper, and the serve sizable meaty ribs for you to gnaw. Slurp, chew, yum!

F-loggers Dinner 2007

Have you signed up for our F-loggers Dinner 2007?

We are doing it at Le-Papillon this year and Chef Anderson Ho is preparing 6-7 tapas size signature courses, if you have tasted his crustacean oil pasta - one of his signature courses, you can be sure we will be in for a real treat on the 1 September 2007.

Other than delectable course, there is going to be fantastic company that evening, endless conversations about food, and you would never have to feel shy whipping out your camera to take photos of your food!

Last but not least, we have very generous sponsors working with us for the evening .. FIJI Water, Les Amis, Razorsharp, GreenGrocer are just to name a few..

In short, it is going to be a blast, so if you haven't registered, EMAIL ME NOW! and tell the other food bloggers about it!

Here are the details:

Where: Le Papillon
When: 1st September 2007, Saturday, 7.30pm
How much: $60 nett
RSVP by 27th August 2007 by email - please also state dietary restrictions.

Pasta, Pasta, Pasta

After about a few months of contemplation, I finally bought a pasta machine. After a week of pasta production of different shapes and lengths, I am proud to say I have not bought another kitchen white elephant. Inspired and longing to eat at Babbo again, I thought that it might be a great idea to re-create a pasta tasting dinner/lunch at home, so emails were sent out for the pasta luncheon – slow food, fast drinks style.

I nearly cried when I made my first pasta, ok I exaggerate, but I did squeal in delight and had a smugness about it since my brother looked on doubtfully and my mother could not understand the need for a pasta machine and went on to preach to me about the merits and goodness of dried pasta. Freshly made egg pasta has its merits, its silky softness and its richer taste that is beautiful for ragu and it really is not that difficult to make.


My first handmade pasta!

All you need to remember is this: 1 egg to every 100g of flour that you use, salt it, knead it for 10 minutes and then let it rest for about an hour before rolling it out.

Here's the brief pictorial report on our five-pasta-course-four-hour lunch:


Warm chocolate mocha tart that was made by Mia


Capellini with chorizo oil and broccolini


Pumpkin tortellini in the process


Bolognese, made with a mix of pork and beef mince


Pappardelle with bolognese

* I didn't pictures for the mentaiko pasta and the homemade fettucine with braised lamb shanks.

Little Part I Café

15 Jasmine Road
Adelphi Park Estate
Tel: 6451-7553
http://www.littlepart1cafe.com.sg/



In the northern suburbs, there lies a small and compact café with a well spelled out concept (from their website) of the place as a bohemian-style ‘third place’ – a “place to meet, socialise, relax, hang out, or work away from the office” and its desire to encourage you to make this place your own.

Keeping with the vague bohemian idea, specialty salads and a go green! (read: organic) are the main theme of the menu. I had an organic wild yam and natto salad that was yummy gooey and purifying and the comparatively sinful crab and leek crepe was good. But if you need a slab of meat or alternatives there are menu items such as chicken schnitzel, fish and chips, Bratwurst plate. Other than its food, brightly coloured smoothies and their variations of ice tea and coffee blended sounded delightful.

It is only a month old but it was packed when we got there for dinner on a Sunday night. The appeal, it is flavourful nutritious food that is reasonably priced and you do not have to drive into the city centre. Service can be disorganised and chaotic, but this I think should change in the future once they’ve settled down and found their own rhythm.