A 3-course lunch was served in the event. I opted for the Black Angus Beef for the main course and boy, was I glad it didn't disappoint. The bite delivered the right juicy, succulent character of the angus beef. The pear textures and mustard-wasabi jus gave an interesting kick and twist to the overall taste of the dish. The appetizer Lassi Au Foie Gras was acceptable too. The melding of sour, salty-savoury and creamy mouthfeel provided a characteristic rich taste. Those who have low threshold for creamy stuff might find it a bit satiating though. Anyway, since it's a foie gras, I guess that's something to be expected.
1 1/2 kg pork belly (cut in serving portions), 1 cup dark soy sauce, 1 cup cane vinegar, 1 whole bulb garlic (crushed, unpeeled), 1 tsp whole black pepper corns, 5 - 8 cups water, 3 bay leaves (crushed in smaller pieces)
How to make:
Marinate pork belly with all ingredients (except water) in a bowl for 30 minutes or more (overnight for best results). Transfer to a pot and add water. Allow to boil and cook until pork becomes tender. Do not stir nor cover the pot to allow the vinegar to cook well. Adjust the amount of water when necessary until the pork is cooked to its desired doneness.
How do you normally prepare your noodle dish? Do you opt for the use of the wet and fresh type or the fried, dried and pre-packed one? I recently found a good brand of the latter in the supermarket -Hong Kong Yee Foo Mee. This is the flat egg noodles that is the counterpart in Chinese of Linguine Pasta. Just like any other noodle, it can be prepared either in soup or dry. Recently, the dinner at home became another one of those days where I simply can't figure out what to stir in the kitchen. A close examine of the pantry lead me to this dish. Again, this is another quick fix meal. No sophistication in ingredients neither any complexity in the preparation. My kids enjoyed the smooth texture of the flat noodles. Likewise, it blended well with the taste of kangkong and dried shrimps. For more variety in taste, mushrooms can be added if you like.

What you need:
What you need:
200g pack Hongkong Yee Foo Mee (noodles), 1/2 cup dried shrimps (washed with water), 1/2 cup baked or roasted cashew nuts, 1 med size carrots (julienne), 1 bunch of kangkong (trimmed and cut), 1 small onion (chopped), 5 cloves garlic (chopped), 1/2 cup water, 2-3 tbsps soy sauce, 2 tbsp canola oil, salt & pepper to taste
How to make:
Cook noodles in boiling water for 2-3 minutes or until done. Drain and set aside. Saute onion and garlic in canola oil until fragrant. Add in shrimps and saute for 1 minute. Add in kangkong and carrots and stir-fry for 1-2 minutes. Add in soy sauce and water. Allow to boil. Season with salt & pepper. Add in noodles and cashew nuts. Stir well and serve.
From our table to yours, this noodle plate will likewise travel to Presto Pasta Night which is being hosted this week by Daphne of More Than Words.
It's an 8 course meal that started with appealing soup, mix seafood appetizers and the must try roasted pecking duck rolled in an egg wrap. Then on to the more filling dishes of crispy fried fish, cereal cray fish, stir-fried vegetables with mushrooms, a noodle dish and capped with a thick, oily, sweet yet pleasingly tasty dessert. Overall, this was one good set meal to remember.
2 tbsp butter, 1 small chayote (cut into cubes), 1 med size carrots (cut into cubes), 1 tetra pack whole corn kernels (drained), 5 cloves garlic (chopped), 1 med size onion (julienned), 1 cup toasted or baked cashew nuts, 1 small tray (15 pcs) quail eggs (hard boiled), salt & pepper to taste, 2 tsp corn flour dissolve in 1 1/2 cups of water
How to make:
Melt butter in a wok. Saute onion and garlic until fragrant. Add in chayote and carrots, stir-fry until tender. Add in corn kernels and corn flour mixture. Cook for 2 - 3 minutes. Season with salt & pepper. Add in hard boiled quail eggs and cashew nuts. Mix well for 1 minute. Serve.


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I've been invited to Media Conferences / Food Events / Product Launches a number of times. But for some reasons, I always decline. Until the invite to the Singapore Food Festival 2010 came, I finally yielded. For one, although I've been running a food blog for 3 years now, I still hardly consider myself part of the media. But this particular event caught my interest completely. I simply cannot resist. Singapore holds this annual food festival since 1994. By doing so, indeed, the country lives up to what it is known for, being a steaming pot of gastronomic experiences. And on July 16 to 25, we will all continue to explore, taste and celebrate. This year's theme focuses on "heritage, authenticity, time honored dishes and familial recipes". Rightfully so, the festival will parade the treasures of Singapore Chinese Dialect Foods namely Cantonese, Hakka, Hainanese, Hokkien and TeoChew.

"The original Chinese Flavours that had pervaded Singapore for over a century was coloured largely by the early South Chinese Immigrants. They came, mingled with, and adapted the multi culinary concepts of other migrants from India, SE Asia, the Middle East and even from the West.
They naturally gave to this land their comfort food culture from home and it also gave rise to a third flavour, that distinct and iconic Singapore taste which came from a sophisticated melding of that heady range of flavours found here.
This year's Singapore Food Festival is about celebrating not only the vibrant Chinese dialectic flavours our forebears brought here but also what a newer generation had evolved it to today. " - K.F. Seetoh

CANTONESE DIALECT

Century Egg Congee

Har Gao

Wanton Noodle
HAINAN DIALECT

Hainanese Chicken Rice

Jian Dui

Lei Cha Rice

Niang Dou Fu
HOKKIEN DIALECT

Fried Hokkien Noodle

Lor Mee

Po Piah
TEO CHEW DIALECT

Bak Kut Teh

Undeniably, these foods herald the evolution and depth of the Singapore Food Culture. These are not just timeless food brought by the forefathers of this island. For me, these are secrets to be shared and inherited over and over again.
*Food Shots are official press materials courtesy of the SFF organizers