Ramly Burger at Geylang Serai

It's going to be Hari Raya soon and during this time of the year there will always be a huge pasar malam at Geylang Serai and since Bubi and I love pasar malams we went there to kaypoh.

We reached there almost closed to midnight and the place was crowded! Bubi almost forgot what time it was because he wanted to put a parking coupon and I reminded him it's already past 10pm. The place looked vibrant and busy like it was 8pm.

Ramly burger stores were everywhere, there were at least 10 stalls and every stail had a queue. I always ate Ramly burgers with my family when we visited Malaysia. I will have them in Jb and also when the coaches stop at Yong Peng. Not to mention all those times I go diving in Malaysia I would definitely order a Ramly at Mersing. I want one too now!

I asked Bubi to get me a chicken burger and we gobbled it down in 2 mins. There is something about this burger with a patty wrapped in a flat omelet drizzled with ketchup and mayonnaise and "kiap" between 2 slices of oily buns. Simply sedap.

I bought 10 sticks of otah which were oh so spicy and delicious which Bubi could not handle the heat. Good more for me! And after walking around for another hour weaving through the hundreds of stalls I lost Bubi and lo and behold where did I find him? At a nearby Ramly stall ordering the beef version!

What can I say? Bubi loves Ramly too :)

HAPPY 47th BIRTHDAY SINGAPORE!

Scrambled Eggs with Tomatoes

This is one of those dishes that made me fall in love with cooking. Easy and delicious. Cooking used to be a chore with all the cutting, washing and cleaning up after. But when I found recipes like this on the internet my world changed :) Cooking is a wonderful way to de-stress and be creative, something I never knew I could be.

Ingredients

Eggs        - 3 large size. Beaten in a bowl
Tomatoes - 4 medium or 3 large Cut into 1/8
Butter      - 1 tbsp - I use President unsalted butter
Sugar      - 2-3tsp
Salt         - 1 tsp

Cooking directions

1. Heat pan and put in butter.
2. Pour the beaten eggs into pan. Slowly stir fry for 1-2 min.
3. Push eggs to 1 side and put tomatoes on the other side. Sprinkle salt onto the tomatoes. Salt will draw out the juices. Cook till tomatoes are soft and kind of soggy. Around 2 mins.
4. Mix both eggs and tomatoes together and sprinkle sugar all over and stir well.
5. Serve on plate and sprinkle spring onions.

I learnt this from youtube. Eat with white rice :)  Enjoy!

Pan Fried Cod on a bed of Dou Miao

Got bored and popped by at Giant the other day and roamed around. I must be getting older because I used to roam around Takashimaya not Giant. But who am I complain? I am coming to the end of my 6 weeks of MC. It has been a fantastic time of rest and rejuvenation.

So anyway I walked by the fish section and saw these amazing fish slices. The sign says Norwegian Seabass. I had no idea how to cook them but they looked so pretty lying on the ice and I just had to get a few slices. I have a bad habit of not checking the price when I shop. I just glanced the price tag and it said $4.59 for 100 grams and GASP! these 3 slices cost me $18.80. The label on the bag of fish said COD.

I had half a mind to return the fish but pride took over and I made up my mind to turn these slices into something yummy. After googling  and reading recipes for 10 mins I was ready to roll :)

Ingredients

Cod Fish                 - 400 grams

Corn flour               - Enough to coat both sides of the fish

Butter                     - 1.5 tbsp - I use President unsalted butter

Light Soy Sauce      -1 tbsp

Sesame oil              - 1/2 tbsp

Garlic                     - 1tbsp

Chili Padi                - 1 tsp

Spring Onions         - 1tbsp

Fried shallots          - optional 

Cooking Directions

Cod and Diao Miao

1. Heat wok. I use Neoflam pans and I love them for the happy colours and they are easy to wash.
2. Put in butter and melt it till small bubbles form.
3. Put in cod coated with corn flour on both sides. Cook cod around 3-4 mins on each side till light brown.
4. On another pan start 3 mins later, heat cooking oil and stir fry garlic.
5. Put in dou miao and stir fry for 2 mins.
6. Add light soya sauce and stir fry 1 min.

SAUCE

1. In another small pot heat sesame oil and 1/2 tbsp of light soya sauce.
2. Throw in the spring onions and chili padi when sauce is boiling.

Arrange cod on top of dou miao and pour sauce over the fish. Sprinkle just a little more spring onions and fried shallot on top of the fish and we are done. 

These were the tastiest fish I have ever cooked! YUMMY! The first time I ate cod was in a restaurant in JB and they tasted so good but cost an arm and leg. These home made ones tasted equally good!

Bubi commented that butter might take away the taste of the fish and suggested using cooking oil instead. Personally I liked cooking with butter and the recipe I read online also used butter. Maybe I will use corn oil or olive oil next time since they are sitting on my counter.

Norwegian Seabass aka Cod

Corn flour

Chopped Spring Onions, Chili padi and Light Soy Sauce

Serve Cod on a bed of Dou Miao before sprinkling spring onion and fried shallots

Enjoy!

Stir Fry Dou Miao with Shrimps and Garlic

Dou miao has always been a favourite vegetable of mine. It is easy to wash and cook, looks nice and tastes great. I am always amazed by how much restaurants and zhi char places charge for this humble dish which takes under 5 mins to cook.

Ingredients

Dou Miao        - NTUC sells them in a box which is enough for 4 so I half it since I only cook for 2

Garlic              - 2 tbsp - I love garlic 

Shrimps           - 6 pcs - I use frozen ones
Fried shallots   - optional - I buy the pre-made ones from Sheng Siong. Can be found in supermarkets
Light Soya Sauce - 1 tbsp
Cooking oil      - 1 tbsp


Cooking Instructions

1. Heat oil
2. Put in garlic and stir fry fragant
3. Put in shrimps and stir fry till half cook
4. Put in dou miao and continue to stir fry
5. Add light soya sauce and stir fry for another 30 secs.
6. Serve on dish and sprinkle some fried shallots for an extra crunch!

Dou Miao



Diced Garlic - I always diced and keep in freezer.

Shrimps

Tada! The Finished Product!

All in all the dish cost less than $4. Prepared with love and of cos washing up after.

Enjoy!

Hae Bee Hiam (Dried Shrimps)

Have not been eating out often now that I am still on medical leave. But the good news for Bubi is that I have been cooking dinner every night for him and washing up after. He just sits around and eats and says a cute "thank you". Tsktsktsk.

So I have been experimenting with recipes I read on the internet and since I have been longing for hae bee hiam for a long time. Here goes!







Ingredients

Hae Bee Hiam (Dried Shrimps) 200 grams
Shallots (chopped)                      10 cloves
Garlic (chopped)                         2 tbsp
Sambal Chili                               3 tbsp or how spicy you want it to be
Oil                                               1 tbsp
Sugar and salt - But the sambal chili is already salty so I didnt add any salt to mine

Hae Bee Hiam ( Dried Shimps)

Shallots

Sambal Chili

Diced Garlic

Preparation steps

1. Soak dried shrimps for 20 mins and then pat dry.
2. Chop dried shrimps into small pieces. I chopped mine in a blender till they were small pieces but I put some bigger pieces in for texture.
3. Diced the garlic and shallots

Cooking steps

1. Pour oil into pan
2. When oil is hot put in garlic and shallots and stir fry till fragrant.
3. Put in dried shrimps and keep stiring until dry.
4. Keep in a dry bottle. Bubi kept a korean citron tea jar and it was perfect.

In progress :)

The finished product!

Keep up to a month and you can sqeeze lime on the hae bee hiam for a tinge of sour! Enjoy!

G7 Liang Kee Restaurant

1 week after my surgery and I was kinda sick of porridge and soups. I have been staying over my parent's place and they have fed me well but I really need to get out of the house for some civilization. I texted Bubi in the afternoon and asked him if we should eat out and he said yes! Finally!

I had grand plans of having fish head steamboat after surfing ieat's website for all the places of steamboat. Insipired by Ahfat who said steamboat should be healthy for me in my recovery stage, I hallucinated about fish head steamboat the entire afternoon!

Bubi finally came to pick me up at 8pm because there was traffic jam on that Friday :(. Hungwee....I told him of my many suggestions and then he said "Mmmm....there's one at Beo Crescent... much nearer leh."

Ok lor....since it was already kind of late and I was really hungry I agreed with his suggestion. We parked at near the teochew porridge stall at Havelock road, you know the one that you will go after Zouk? We walked up and down the whole stretch and couldn't find the place he was talking about. By this time I was really sulking. I was famished and I could not really walk much due to the surgery and I was really upset why oh why....why he never listen to my suggestions! Hmph!

A friendly lady which I think is the lady boss (her pictures were on the wall) beckoned us into her restaurant and the place looked decent so we went in. We ordered the Steamed Song Fish Head and I continued to sulk. Poor Bubi was feeling so guilty.

 When the dish came it was lo and behold it was not what we ordered.

Huh? What is this? The evening has gone from bad to worse.

Bitter Gourd Fish Head $28

Errr, but we did not order this? What is this?

After much discussion we just took the dish since she said this was the 招牌菜 (specialty dish).

OooOoooooohhhh.....yyyyuuummmm......slurpppppp....

The bitter gourd was soft and melts in your mouth kind. Although the dish was soaked in black bean sauce it was not too salty even though I was not eating the dish with rice. Cannot eat too much after the surgery, super bloated feeling still going on. The fish was fried but it had a really nice taste to it, not too oily "without the fried too many times in the oil taste". I was happily slurping up the finely sliced ginger as well, old liao, need to get rid of the wind in my stomach. What a perfect combination of ingredients! 8/10

What impressed me was the attentive waitress standing around who would change your plate when there were too many fish bones. They changed our plates twice. We also topped up our pot of chrysenthemum tea twice without waiting too long for service. I like!

By this time I was grinning like a baboon, happy feelings were back and Bubi was already ordering his second bowl of rice. Esther once said happy wife happy life. I think Bubi would agree. Ha! "feeling smug"

There were pictures of other teochew dishes on the wall but alas there were only 2 of us. I vowed to bring my parents here or at least convince the lzbs to come.

Happy liao!

G7 Liang Kee Restarant Pte Ltd
No.737 Havelock Road
Singapore 169653
Tel: 62787026

Opening hours:
11.30am to 2.30pm
5.30pm to 11pm

p.s. We walked around the estate and finally found the steamboat Bubi wanted to go. He so kuku right?

How it all started......

Lately It's funny how I always order fish head curry wherever l settle down for dinner. I must have eaten fish head curry at least 20 times at different places in the last 2 years. On one of these occasions Bubi asked "Why don't you start a blog on the different curry fish head you have eaten in Singapore?"

I replied almost instantly "But I love dim sum too!"

And from there Bubi planted a seed in my brain to start a blog on my food adventures. He suggested the names greedybobo, bobofoodadventures, masterchefbobo, boboeatsalot etc. I suggested bubilovestoeat but he says this is my blog and I should use my name. You know what? I would never have the chance to be so happy eating at so many places without Bubi by my side. So, this is for you.