#Braised Pig’s Big Intestine

[buffetlicious]

Dinner an assortment of braised chicken, duck and pig dishes. This Braised Duck Rice (卤鸭饭) came with not only braised duck but also braised egg, peanuts and pig’s big intestine over braised savoury rice. To go with the dishes, a scoop of umami sambal chilli paste to give it a spicy kick.

[thebleedingwoodland]

I have so many random photos on my phone, on Chinese New Year Eve and during New Year. As continuation from previous post, for non Chinese who are not familiar with Chinese New Year event.

1. Eight Treasure Tea: Raisins, Red Dates, Roses, Winter Gourd, Longans, Peanuts, Wolfberries, Tea. Imported from China. 2. Dried plum sweets.  3. Dim Sum. In the center is the best fried pork I’ve ever tasted.  4. Pork Dumpling (Jiao zi) 5. Mala Fried Noodles with pork slice. Mala is seasoning made from Sichuan chili and incorporate 5 spices: Star Anise, Fennel Seeds, Sichuan Peppercorns, Whole Cloves, Cinnamon Stick.     6. Braised Bamboo Shots, Braised Pig Intestine, Herbal Chicken, Seaweed.  7. Chrysanthemum Tea. Herbal drink for health, since my childhood.  8. Yu Sheng. I do not celebrate New Year with Yu Sheng this year. Yu Sheng is fish salad, celebrated by ethnic Chinese in Singapore, Indonesia, Malaysia. The big portion is meant to be eaten together by several people with chopsticks.  9. Lion Dance. Performed by two people, jumping from one pole to another. By historically, there was a story of Emperor saved from nightmare by creature resembles lion dancing to chase away evil spirit in the Emperor’s dream. Afterwards, the Emperor declared the lion as the symbol of luck in China. The music is very loud, I warned you. 

And the last, of course, Ang Pao (Red Envelope) 

with money inside. Angpao is Hokkien Chinese language. Ang means red. Pao means envelope. Hong bao is the version in pinyin Mandarin Chinese language. 

The tradition of giving angpao by married couple to unmarried, even though the receiver is adult with stable income but unmarried, so yes, not for kids only. Unmarried adult with income is not allowed to give angpao. Giving angpao is meant to be showing care to others and sharing happiness to other people by giving fortune. Red colour is meant to chase away evil spirit and bringing luck in Chinese culture. 

[yearofthenoodle]

Pig intestine fun! Contains neither pig nor intestine. Rather, that’s the translation for these plain rice noodle rolls (zhu changfen / chee cheong fun 豬腸粉) served with a big bowl of Zhuhou sauce-braised beef flank in broth.

Imperial Soup in Oakland Chinatown serves up all kinds of slow cooked medicinal broths that remind me of home. My only complaint is that they don’t offer much that’s green! So I pack up enough broth to add my own fixings later.

Dish 26/100. Imperial Soup (Oakland Chinatown, CA).

[bookofjin]

How to Stew

I wanted to take a stab at something a bit different, so here is roughly the first half of Section 76 of the Qimin yaoshu  "Important methods to condition the people's [living]" a practical agronomical manual by Jia Sixie, a northerner of the mid 6th century.

[Translation notes:

So I had to make some choices, and since I don't know the text all that well, some of these might be wrong.

I have translated 羊 as “sheep”, it can equally well mean “goat”.

I have translated 米 as “grains” rather than “rice”.

I have translated 麵 as “flour” rather than “dough” or “noodles”.

I have translated 酒 as “alcohol”, because to me “wine” is just too closely associated with grape wine. I don’t think it necessarily refers to rice wine.

Characters in {} I have no idea what are supposed to mean

Units of measurements:

Source: http://www.chinaknowledge.de/History/Terms/duliangheng.html

Length:

1 chi 尺 = 10 cun 寸 = 1 000 fen 分

1 chi = 24.5 - 29.6 cm

Volume:

2 hu 斛 = 10 dou 斗 = 100 sheng 升 = 1 000 he 合

1 dou = 2 – 3 l

Weight:

1 jin 斤 = 16 liang 兩

There was both a large jin = 661 g and a small jin = 220 g.]

Section 76: Rules for stewing and braising.

The Classic of Food''s rules for making Sour Braised Taro Corm:

Pig and sheep meat 1 jin each. Water 1 dou. Cook to make it thoroughly cooked. Complete and well ordered taro corms芋子 1 sheng. Separately steam them. Scallion whites 1 sheng. Place the meat in the middle and cook together. Make it thoroughly cooked. Non-glutinous rice grains 3 he. Salt 1 he. Black bean sauce 豉 1 sheng. Vinegar alcohol 5 he. Taste tochange its flavour [?]. Raw ginger 10 liang. Get braise 1 dou.

Rules for making Braised Duck:

Use small ducks 6 heads. Sheep meat 2 jin. Great ducks 5 heads. Scallion 3 sheng. Taro 20 plants. Sourpeel tangerine橘 skin 3 leaves. Lilytree 5 dou. Raw ginger 10 liang. Black bean sauce 5 he. [Rice?] grains 1 sheng. Taste for the change in its flavour. Get braise 1 dou. Previously used 8 sheng alcohol to cook duck.

Rules for making Braised Soft-shell Turtle鼈:

The turtle altogether cook it complete and whole. Remove the shell and internal organs. Sheep meat 1 jin. Scallions 3 sheng. Black bean sauce 5 he. Non-glutinous rice half a he. Ginger 5 liang. Lilytree 1 dou. Alcohol 2 sheng. Cook the turtle. Salt and vinegar alcohol, taste to change its flavour.

Rules for making 1 hu of Pig Hoof Sour Stew:

Pig hooves 3 sets. Cook to make them soft. Slice open and remove the big bones. Then put down scallions, black bean sauce, vinegar alcohol and salt. Taste to change its flavour.

Rules making Braised Sheep Hoof:

Sheep hoof 7 sets. Sheep meat 15 jin. Scallion 3 sheng. Black bean sauce 5 sheng. Grains 1 sheng. Taste to change its flavour. Raw ginger 10 liang. Tangerine skin 3 leaves.

Rules for making Braised Hare:

Hare 1 head. Cut off, great like jujube [?]. Water 3 sheng. Alcohol 1 sheng. Lilytree 5 fen. Scallions 3 sheng. Grains 1 he. Salt, black bean sauce and vinegar alcohol. Taste to change its flavour.

Rules for making Sour Stew:

Use sheep intestines 2 sets. Malt sugar 6 jin. Calabash leaves 6 jin. Scallion tops 2 sheng. Small garlic 3 sheng. Flour [or noodles?] 3 sheng. Black bean sauce, raw ginger and tangerine skin, taste to change it.

Rules for making (North-western) Foreigner胡 Stew:

Use sheep ribs 6 jin. Also meat 4 jin. Water 4 sheng. Cook. Take out the ribs and slice them. Scallion tops 1 jin. Coriander 1 liang. Persian pomegranate several he. Taste to change its flavour.

Rules for making Sesame Stew:

Use sesame 1 dou. Thresh them. Cook to make it thoroughly cooked. Grind and extract the juice 3 sheng. Scallion heads 2 sheng. Grains 2 he. Put above the fire. When the scallion heads and grains are well cooked, obtain 2 sheng, half [in each?] place.

Rules for making Calabash Vegetable Stew:

Use calabash leaves 5 jin. Sheep meat 3 jin. Scallion 2 sheng. Salt ants [鹽蟻?] 5 he. Taste to change its flavour.

Rules for making Chicken Stew:

Chicken 1 head. Loosen the bones and flesh and remove them from each other. Slice the meat and grind the bones. Cook to make it well cooked. Filter to remove the bones. Use scallion tops 2 sheng. Jujube 30 stalks. Cook together. 1 dou 5 sheng stew.

Rules for making Bamboo shoot {𥰮} [?] Duck Stew:

Single fat duck. Clean properly like in the rules for mixed stew. Slice the meat likewise like this. {𥰮} 4 sheng. Wash to make them very clean. Pure salt. Separately cook to boiling several times. Take it out and wash further. Put small garlic whites, scallion whites, black bean sauce etc. down into it. Make it boil to easily well-cooked.

Rules for Lung {𦠆} [?]:

Sheep lungs 1 set. Cook to make it well cooked. Slice finely. Separately make braised sheep meat. Use non-glutinous rice grains 2 he, raw cook it.

Rules for making Sheep Wrapped up Intestines Soft and Loose [?]:

Extract sheep blood 5 sheng. Leave within the blood vessel hemp traces [?], rend it. Finely cut sheep haunch fat 2 sheng. Cut raw ginger 1 jin. Tangerine skin 3 leaves. (Sichuan) Pepper less than 1 he. Bean sauce 豆醬清 1 sheng. Black bean sauce 豉汁 5 he. Flour 1 sheng 5 he, combine and blend with grains 1 sheng to make  it mixed. Bring together, mix and blend, furthermore use water 3 sheng to sprinkle it. Loosen the great intestines, wash and scour out. Repeatedly use white alcohol 白酒 alone surpasses [?] in washing within the intestines. Curl and extend to thereby blend and water the intestines. Curl a length of 5 cun, cook it. Look for the blood not coming out, then expediently cook it well. Cut in small pieces, use vinegar alcohol and paste when eating it.

Rules for Sheep Joint Loosening [?]:

Sheep leg枚 [?] 1 piece. Use water blended with raw grains 3 sheng. Scallions 1 tiger mouth. Cook it. Make the sheep well-cooked. Cut off duck meat 1 jin, sheep meat 1 jin, pig meat ½ jin. Combine and break up. Make braise, put down honey to make it sweet. Use tending to well-cooked sheep leg [?] to throw inside the braise. Cook further. Get bubbles twice before well-cooked. Arrange the sheep, gathering the skin like in the rules for pig or piglet is good.

Rules for Qiang cooking:

Excellent deer head, simply cook it to make it well-cooked. Place within water and wash. Arrange and make it minced, like a pair of fingers big. Pig meat, grind, and make braise. Put down scallion whites, with a length of 2 cun to 1 tiger mouth. Finely grind ginger and tangerine skin, ½ he each. A little pepper is allowed. Put down vinegar alcohol, salt and black bean sauce suitable for the mouth. For 1 deer head, use 2 jin pig meat to make the braise.

[withabackpackandcamera]

November 13th, 2018

Day 11: A Day in Tamsui

Another morning, another adventure to find food. After sticking around the hostel to figure out what I wanted to find for brunch, I decided to go look for this sausage wrapped in sticky rice thing called "big sausage wrap small sausage" lololol. Yeah, quite the name. I got some help from Claire at the hostel finding the closest place selling it and departed with the aim of trying out this sausage thing. But when I got to the stand that sold it, it was not yet open. So instead, I went to the next closest, best option for brunch, a place called Ay Chung Flour Rice Noodle, a very famous and popular street-side stall selling mee sua, a soupy vermicelli noodle dish that is comprised of vermicelli noodles in a thick-ish soup served with pig intestines. At first, I wasn't so sure about trying out this place but after giving it a shot, I was pleasantly surprised at how flavorfully yummy it was, with its richly flavored soup, full of seafood-y goodness. So there actually was a reason why so many people came to this place for a to-go container full of soupy noodles!

After slurping down my hot bowl of soupy noodles, I walked around the Ximending area for a little before deciding to take the subway all the way up to the Tamsui area, a suburb area of Taipei located to the north of the city. At first, I flirted with the idea of biking all the way up there along the coast but ultimately decided against the two hour excursion knowing that there would be no way I'd make it up there and back in a timely manner. So the subway it was.

I rode the train up and ended up getting off a few stops early at the Guandu Station so that I could at least bike part of the way up to Tamsui. Once off the train, I wandered around as I tried to get my bearings of the area and eventually took a road that led me toward the coast. As I was walking, I started to hear some sort of commotion in the distance. It got louder and louder and eventually, I made my way over to the area where things were happening and quickly found myself at Guandu Temple, where some type of ceremony was occurring right in front of the temple. I stood there trying to figure out what was going on and as the ceremony progressed, I conjectured that the ceremony was protected by two "mythical guards" who were guarding the delivery of a special statue (of the temple's goddess?) to the Buddhist/Taoist Guandu Temple.

After the completion of the ceremony, I stuck around the temple grounds and looked around the different rooms and corridors of the temple, eventually finding myself in the Cave of Buddhas, a long corridor lined with a variety of statues of devas that wound all the way to the back of the temple where there was another big statue. It was actually pretty neat to walk down the corridor and appreciate how different each deva statue was.

Once I was done looking around the temple, I walked out the back of the temple and came across what I was looking for: a YouBike rental location. Perfect! I grabbed an orange bike and started my slow and leisurely bike ride along the coast up to Tamsui. At first, the bike ride was smooth and chill, but as I kept biking, I slowly realized that the path was taking me along a slightly uphill route and that it was actually quite difficult to ride a bike with a heavy backpack strapped to my back. But somehow I managed to bike 5-6 kms this way and eventually made it to Tamsui.

As I walked through Old Town Tamsui, I tried to find a bike drop-off point but couldn't and ended up walking for a while with my bike, which was actually quite annoying. Eventually, after walking through all of Old Town, I finally found a place to drop off my bike. I was so relieved that I found this place to leave my bike that I totally misjudged the situation and returned my bike too early. As in, I forgot that I probably should've kept the bike to explore far-off areas before returning it. Crap. So, I ended up walking for way longer than my feet seemed able to walk after that. They were pretty tired at this point in the trip. And after quite the walk, I eventually made it all the way to the Tamsui Fisherman's Wharf and Lover's Bridge. It was a really long walk and by the end of it all, I wasn't sure it was even worth all that walking and all that time. But it was nice to see another area besides Taipei City and seeing Tamsui reminded me of the small suburbs outside of Tokyo that I used to see when I walked around Tokyo. Before finding a bike to ride back to Old Town, I made a quick stop at a convenience store to buy a bag of chips to hold my hunger over until I could find some food back in town.

The bike ride back into town took no time at all compared to the walk from town, and before I knew it, I was back wandering the streets of Old Town. I didn't stick around for too long since I saw most of what the main street offered. When I left Tamsui, I took the Red Line back down and got off at Shilin to once again check out Shilin Night Market (and the floor that realized I had missed exploring the other day) and try as much night market street food I could for one last time.

The first thing I went searching for was the da chang bao xiao chang, "big sausage wrap small sausage," and luckily enough, I found a stand selling some near the entrance to the market area. I can't believe I missed all the stands selling it the previous nights. I guess I wasn't really looking for it because they were definitely there. After taking a bite, I realized that it was just a sausage wrapped in a sticky rice bun, similar to Vietnamese xoi man with lap xuong. But in hot dog form. That's it. So simple. Yet yummy. After finishing up my sausage dog thing, I walked around and finally checked out the missing floor I forgot to look for the other day (it ended up being a cafeteria area with food stalls) before going on a hunt for more foods to try. It didn't take long before I found a very long line of people lined up outside of a mushroom-selling stall. I wasn't quite sure what the draw was but I ended up joining the long line and waited awhile for my round container of grilled almond mushrooms, because all I could hear in my head was my friend Michelle saying, just follow the long lines for food. And I'm glad I did. My cooked mushrooms seasoned with spicy powder and seaweed powder was pretty good and tasted like something else I've had in the past with a similarly chewy texture. The only thing missing: meat.

Once I had downed the mushrooms, I didn't stick around for long before going back to the hostel for a short bit of rest before finding venturing out for some shaved ice. I ended up taking a short break but once I was out and about again, I decided against taking the subway to a faraway place for mango shaved ice and instead went back to TianTianLi for more braised pork over rice with egg, with an addition of an oyster omelet. Again, the yumminess of homey foods! I was super glad I made the decision I did. Before going back home, I stopped at 50 Lan once again for some more boba and then called it a night.

Can't believe my last day is tomorrow! And that I still have lots of things to pack in before leaving!

5 Things I Learned Today:

1. Guandu Temple is a temple built to worship Mazu, the Goddess of the Sea. Also, at the temple, they have a chapel dedicated to Guanyin of Thousand Arms and Eyes, the Goddess of Mercy. Supposedly there are not that many temples in the world dedicated to the goddess Mazu.

2. There are mangroves in Taiwan. Some of them are found near Guandu along the coast.

3. Snow ice and shaved ice are different things. Supposedly snow ice is flavored ice and the other one is ice with toppings. I'm not sure if these are strict definitions because after searching these terms, I found images for both items. How confusing.

4. An oyster omelet seems to have lots of cornstarch, making it gooey-er than normal omelettes. At least the one I had did.

5. Taiwan is an extremely bikeable city, with bike paths everywhere and bike routes to follow around every corner. It's a great way to get around and see things. Just make sure you pack lightly for your ride and get ready for any uphills you might encounter.

[foodgemsg]

https://ift.tt/3bPvWku Read on our visit to Mother’s Day 2020 Takeaway/ Delivery For The Queen by FoodGem

Singapore celebrates Mother’s Day on the second Sunday on May 10 2020. In the year 2020, we had to stay home due to COVID-19 Circuit Breaker measures. Unlike the past years where we celebrated Mother’s day at restaurants. Well, that doesn’t stop us from gifting our Mother on Mother’s Day. Spoil your mum a Mother’s Day special food delivery to show that you remember her on this special occasion. As well as to give her an off day from the cooking and washing of dishes!

15 Stamford by Alvin Leung

The sharing menu consists of Fish Maw Soup, Braised Pork Belly ‘Kong Bak Pau’, Steamed Barramundi with Spicy Nyonya Sauce, Wok-fried Broccoli with Garlic Oil, Steamed Jasmine Rice, and to end of the hearty meal with a slice of Lychee Rose Raspberry Cake. Whole Lychee Rose Raspberry Cake is also available with an option for customisable wordings.

15 Stamford by Alvin Leung’s specially curated menu for two.

Where to order? 15 Stamford by Alvin Leung

Blue Jasmine

Blue Jasmine brings a spread of delectable Thai dishes such as Basil Chicken Kaprao, Spicy Lemongrass Fish Fillet, Tom Yum Mushroom Soup and Thai Deep-Fried Banana to your dining table. A sweet little treat to all beautiful mothers, Blue Jasmine gifts their signature Mango Sticky Rice complimentary with every set meal ordered. Shower mum with additional food and love with Blue Jasmine’s Signatures such as Deep-fried Prawns with Yellow Curry and Signature Crab Cake that are available at exclusive pricing.

A comforting Mother’s day set meal (good for 4 persons) from Blue Jasmine at S$50 nett. Available over Mother’s Day weekend from 9 to 10 May 2020.

Promotion Free delivery for locations within 2km of Park Hotel Farrer Park. Islandwide delivery is also available at a S$12 to S$18nett delivery fee.

Where to order? Blue Jasmine Online https://ift.tt/2xZKnDX Email hello@bluejasmine.com.sg Call 6824 8851

Buona Terra

Special Mother’s Day Menu S$98+ per pax (minimum 2 pax)

Menu: Cuttlefish Salad Char-grilled Scampi Casoncelli ‘Ravioli’ with Taleggio Cheese and Porcini Mushroom Chicken Casserole with Herbs, Capers and Potato Torta Ricotta Cheese and Pea

Mother’s day Special Mother’s Day Menu is available on 10 May 2020 12PM to 9PM.

Promotion

Chef Denis and his team will present a complimentary housemade nougat to all ladies. A sweet traditionally given in Italy by ‘mammas’ to their children during special occasions and festivals.

Where to order? Buona Terra Takeaway available (drive-through) / Delivery services are available for orders above $100+

Culina at COMO Dempsey

Show your appreciation to mum with Culina Market’s exclusive Mother’s Day cake- a generous layer of luscious strawberry rhubarb cream is sandwiched between two vanilla sponges soaked in housemade strawberry syrup, and topped with vanilla white chocolate whipped ganache, strawberry crémeux, and strawberry and rhubarb cream. This cake serves 6 persons and is priced at S$45 nett.

Mother’s Day cake is available from 3 to 10 May 2020.

Where to order? Culina at COMO Dempsey Only available for takeaway at Culina Market

Goodwood Park Hotel – Min Jiang and Min Jiang at Dempsey

Six-course Mother’s day set menus ($83.50 nett per person; minimum 2 persons) are offered by Min Jiang and Min Jiang at Dempsey via takeaway or delivery for a Mother’s Day feast in the comfort of home. Curated à la carte menus of signatures and popular favourites from these restaurants, as well as Coffee Lounge and The Deli, continue to be available for takeaway or delivery on both weekends.

Special rates for celebratory desserts will be extended to orders of Mother’s Day takeaway set menu from Min Jiang: ·       Mama’s Day Sweet Surprise Box at S$48 nett ·       D24 Mousse Cake (1kg) at S$69.70 nett ·       ‘Mao Shan Wang’ Mousse Cake (500g) at S$62 nett

Six-course Mother’s day set menus are available from 1 to 3 May and 9 to 10 May 2020.

Where to order? Goodwood Park Hotel – Min Jiang and Min Jiang at Dempsey Call in to order: -Min Jiang and/or The Deli at +65 6737 7411 -Min Jiang at Dempsey at +65 6774 0122 Or email: -Min Jiang atmin_jiang@goodwoodparkhotel.com -The Deli atdeli@goodwoodparkhotel.com -Min Jiang at Dempsey at mjdempsey@goodwoodparkhotel.com

Jumbo Seafood

Featuring two Mother’s day sets with six delectable dishes and signature seafood dishes, the star of each set is undoubtedly the Award-Winning Chilli Crab. Those who wish for a spicier kick can opt for the Signature Black Pepper Crab, while Steamed with Egg White and Chinese Wine Crab is a delicious while healthy and light alternative. Highlights include the prized crustacean Live Australian Lobster Braised with Superior Broth. Other cooking styles include Steamed with Minced Garlic and Braised with Glass Vermicelli and ‘Sha Cha’ Sauce. To complete the feast, signature side dishes in the sets include Mocha Pork Ribs and Deshelled Prawns Fried with Cereal.

Promotion 20% off total bill for self-collection orders made via phone call, walk-in to the outlet or select “Pickup” option on the online ordering websites on www.jumbogroup.sg/delivery. Valid from now till 1 June 2020. 10% off total bill for delivery orders made via www.jumbogroup.sg/delivery. Valid from 1 – 10 May 2020.

Where to order? Jumbo Seafood Available for takeaway from their respective outlets and islandwide delivery on https://ift.tt/2Yfn17M

LUMO

Menu highlights include moreish bar snacks like Shoestring fries with mentaiko mayonnaise and bonito flakes (S$14+) and Homemade beef balls with tomato confit (S$18+). Indulge in their signature wood-fire grilled meats such as the Sakura pork chop (S$36+) and New Zealand Angus Ribeye (S$32+). Dessert with enticing choices such as the Classic Apple Pie (S$12+). Treat mother dearest to Burnt Cheese Cake, available as a slice (S$14+) or an alluring whole 1.5kg cake (S$80+) for a tribute to the occasion. Enliven the celebration with Lumo’s Breakfast-inspired cocktails (each serves 2) such as Palm Tree Tonic (S$30+) – a refreshing coconut and coffee-driven gin and tonic, and Stevie J (S$30+) – a riff on the classic Manhattan with notes of baked apple and a savoury finish.

Promotion

Exclusively from 4 to 10 May, enjoy a complimentary bottle of prosecco for every takeaway or delivery order of S$180 and above that is placed directly with Lumo. These orders are also valid for an additional 30% discount off all items.

Where to order? LUMO WhatsApp your order and address to 8921 3818 (Island-wide delivery). Also available on Grabfood and Chope.

Ng Ah Sio Bak Kut Teh

Enjoy the savoury, pork-based, peppery soup, Superior Spare Ribs Soup (x2), alongside other key dishes such as the Fish Maw Soup, Braised Big Intestine, Signature Teochew Braised Pig’s Trotter. Blanched Lettuce in Garlic Oil, Braised Beancurd, Fried You Tiao, and Steamed Ric (x4) and Honey with Lemon (x4).

Promotion 20% off total bill for self-collection orders made via phone call, walk-in to the outlet or select “Pickup” option on the online ordering websites on www.jumbogroup.sg/delivery. Valid from now till 1 June 2020.

Where to order? Ng Ah Sio Bak Kut Teh Available for takeaway from their respective outlets and islandwide delivery on https://ift.tt/2Yfn17M

Paris Baguette

Strawberry Blossom Cake – S$55.00 (Whole)

Chocolate Blossom Cake – S$55.00 (Whole)

Paris Baguette Sweet Blossom Gift Box – S$58.00 Surprise your mum with a gift box filled with lovely treats to make her day! Including two boxes of Teatra tea, two bottles of delicious cookies, two mini jars of sweet Mrs Bridges jams and a box of delightful macarons.

Promotion Customers will receive the following upon the purchase of any items from the Mother’s Day Cakes: * A complimentary box of Paris Baguette’s Macarons (4pcs, worth $10) for all pickup/takeaway orders from 27 Apr till 4 May

Where to order? Paris Baguette Mother’s Day cakes will only be available for island-wide delivery/takeaway from 8 May onwards Online https://ift.tt/35kMmPs

Shangri-La Hotel, Singapore

Mother’s Day Premium Feast is available until 9 May 2020 (1 day in advance).

The Premium Feast is available with the following items: DIY Popiah Set, Chicken Ngoh Hiang, Deep-fried Bakwan Kepiting (pork, crab & bamboo shoot balls), Cereal Prawns, Nyonya Chap Chye, Roasted Duck, Chilli Crab with deep-fried Mantou, Fried Rice with Prawns, Char siew, Vegetables. For desserts, enjoy Pulut Hitam and a Mother’s Day cake made of Lime Sponge, Peach Compote, and Sakura and Mascarpone Mousse.

Price: S$118nett (3 – 4 pax), S$198nett (6 – 8 pax) Early Bird: Order before 3 May 2020 to enjoy 10% savings Availability: 7 – 10 May 2020

Promotion
 Early Bird Offer: Order before 3 May to enjoy 10% savings (self pick-up only).

Where to order? Shangri-La Hotel, Singapore
Pick-up: Order via bit.ly/shangrilatakeaway for self pick-up. Delivery: Order via Grabfood, Foodpanda, or Deliveroo from 7 May 2020. Orders must be placed at least 1 hour in advance. Call 6213 4398 or email dining.sls@shangri-la.com for enquiries.

SPRMRKT

Mother’s Day DIY Meal Kits

Treat mum to a hearty Do-It-Yourself meal that even she would be proud of. Good for 2-3 adults and 2 kids, choose from three DIY Meal Kits (from S$165+ with cookware & S$98+ without) – all that is needed is to combine the provided ingredients in the enamel cookware that comes along with and pop it onto the stove or in the oven. To complete the meal, the kit includes a Kimchi Dip with Housemade Flaxseed Crackers, bread rolls, and for the kids, Housemade Chicken Fingers and Spaghetti Pomodoro:- Seafood Fest with Reiss Aromapot (Seafood bouillabaisse with baby potatoes)- Baked Seabream with Falcon Bake Tray (Salt baked whole seabream with crabmeat stuffing & lemon beurre blanc)- Baked Truffle Chicken with Falcon Bake Tray (Whole boneless chicken with butternut, sliced truffles & porcini sauce) Simply follow the instructions card on how to prepare these dishes.

Cupcake Bouquet

Present a floral bouquet of the edible kind to sweeten Mum’s day. An arrangement of beautiful blooms in pretty pastel hues, the cupcake bouquet features house-baked cupcakes ($35+ for 6 pieces and $18+ for 3 pieces) in flavours of lemon and rose, each delicately hand-piped with buttercream ‘petals’.

Mother’s Day DIY Meal Kits and Cupcake Bouquet is available from 29 April to 10 May 2020.

Where to order? SPRMRKT Available for Takeaway/ Available for Island-wide Direct Delivery with a $10 Delivery Fee. WhatsApp, call or email the respective SPRMRKT outlets to place an order at least one day in advance.

Tablescape

The star of the set, the Caramelized Apple Shell Tart with Rosemary Meringue, is redolent with the scent and flavours of apple and rosemary. The array of sweet treats and finger sandwiches exclusive to the tea menu also includes, but isn’t limited, to a savoury choux bun bursting with creamy chicken salad brightened with celery and lemon; luxuriously buttery sable Breton paired with foie gras, smoked duck and apple; and freshly baked sesame brioche and scones, with a trio of house-churned butter, housemade jam and clotted cream. With your choice of coffee or tea, the Set is good for two.

Mother’s day takeaway special at S$58 nett. Free delivery for 2 sets and above. Available 8-10 May 2020 (2.30PM to 5PM).

Where to order? Tablescape Online https://ift.tt/3d0dEx3 Call 63363456 Email info.gpch@parkhotelgroup.com

York Hotel Singapore

‘Thank You, Mum’ Set Menu 1. Roasted Whole Spring Chicken 2. Golden Salted Egg Prawn 3. Braised Seasonal Vegetable 4. Fragrant Fried Rice with Preserved Meat Wrapped in Lotus Leaf.

Promotion DBS/POSB and UOB credit and debit cardmembers receive a complimentary Yam Pudding with Coconut Cream for orders and payment made by 30 April 2020.

Mother’s Day takeaway menu is available from May 2 to May 10, 2020. The set menu is priced at S$98 net per set and serves up to 4 diners.

Where to order? York Hotel Singapore Available for takeaway Call 6737 0511 Email food.beverage@yorkhotel.com.sg

Zui Yu Xuan Teochew

Mother’s Day Set Menu Specials is available from 1 May till 10 May 2020. Offering two delectable Teochew-style set menus this Mother’s Day, highlights include Braised Duck with Beancurd; a Teochew classic of tender duck meat and silky beancurd slices in a savoury braised sauce, Live Lobster Wok Baked with Fermented Bean and Garlic Teochew Style; luscious whole lobster coated in butter, fermented bean and garlic before being wok baked, Sliced 3-Head Abalone Braised with Sea Cucumber and Broccoli; a medley of luxurious seafood braised in an umami-rich sauce, Teochew Superior Shark’s Fin Soup featuring a broth prepared over seven hours using ‘Jinhua’ Chinese ham and chicken bones, and Wok Fried ‘Mee Sua’ with Seafood; a dish that signifies prosperity and longevity, packed with flavours from the sweetness of seafood such as scallops, prawns, and squid, to the robustness of ‘wok-hei’.

Promotion 20% off total bill for self-collection orders made via phone call, walk-in to the outlet or select “Pickup” option on the online ordering websites on www.jumbogroup.sg/delivery. Valid from now till 1 June 2020. 10% off total bill for delivery orders made via www.jumbogroup.sg/delivery. Valid from 1 – 10 May 2020.

Where to order? Zui Yu Xuan Teochew Available for takeaway from their respective outlets and islandwide delivery on https://ift.tt/2Yfn17M

The post Mother’s Day 2020 Takeaway/ Delivery For The Queen appeared first on foodgem: Food & Travel.

[longislandweekly-blog]

Veggie egg rolls (Photos by Steve Mosco)

Asian cuisine—from regional Indian food to Chinese grub of varying authenticity—continues to explode in popularity across Long Island. Suddenly, there is a new player on the menu, as cuisine from the Philippines is set to become the trendy new treat for island eaters. Yes, Filipino food will be Long island’s next big culinary discovery—but before it becomes fashionable, let’s take a moment to bask in the freshness of the island’s original Filipino restaurants. Included on the list of trendsetters is East Meadow’s Kabayan Grill.

This warm, welcoming, no frills establishment—situated in what was an old school-style Taco Bell—greets eaters with an intriguing display of prepared food on two steam tables. Everything from familiar bits of charred pork to more striking presentations of milkfish and other alluringly mysterious items are set up perfectly for the adventurous eater on-the-go that loves options.

Sizzling sisig pork

Garlic Rice

The eatery also includes sit-down service with rows of long tables, where a helpful staff gladly guides diners through the menu. As the enticing aroma indicates, pork is the protein of choice at Kabayan. The appetizer menu includes items like lumpiang Shanghai (mini pork egg rolls), chicharon bulaklak (deep-fried pork intestines), tokwa’t baboy (deep-fried tofu with braised pork ear) and inihaw na kilawing baboy (grilled pork belly with onions and peppers).

Pork also shines in Kabayan’s most audibly pleasing dishes, sizzling sisig, a gorgeous medley of finely chopped pork jowl, ear and shoulder with hot pepper and lemon, served on a hot plate. The potpourri of pig parts pops and crackles as it comes to the table, upping the ante even before you take a bite. But the dish is more than merely sound and fury, as the varying pork morsels provide different textures and flavors—the jowl is silky smooth and smoky, while the ear brings a crispness and the shoulder manages a meaty unctuousness.

Perhaps the best characteristic of Filipino cuisine is its ability to cross over with foods from other regions. The cuisine itself seems like the perfect combination of Spanish and Chinese. The barbecue chicken demonstrates this nicely, with Filipino-style chunks of marinated chicken impaled on skewers, for the always fun meat-on-stick food delivery system. The chicken is richly flavored, with a deep almost pork-like reminiscence. Noodle dishes also dot the menu, with palabok (steamed rice noodles with shrimp sauce, crushed pork rinds, egg and crispy garlic) the most enticing.

Barbecue chicken

A definite must order side dish is the large garlic rice, good for three to four people, depending on the hunger level of your party. The no-frills nature of the garlic rice is its charm, as its preparation of oil, garlic, fried-to-a-crisp garlic and scallions offers a garlicky sense of comfort.

Kabayan also opens for breakfast, with many of its dishes—including sisig—enhanced with the addition of eggs. And if you need to fill your pantry with Filipino goods, Kabayan boasts a small grocery with sauces, breads, noodles and other essential Filipino options. As for dessert, try halo halo, a famous Filipino dessert featuring shaved ice, evaporated milk jello, fruits, sweet beans and leche flan topped with rice krispies and a scoop of ice cream.

Filipino cuisines begs for exploration with an open mind and Kabayan Grill is a superb place to begin marinating in an all-new food obsession.

Kabayan Grill, 1634 Front St., East Meadow, 516-500-9574, http://www.kabayannyc.com

Explore Filipino cuisine at East Meadow's Kabayan Grill. The former Taco Bell building now offers dishes like milkfish, sisig and palabok in a warm and welcoming environment. Filipino food is sure to be Long Island's next big culinary discovery. Asian cuisine—from regional Indian food to Chinese grub of varying authenticity—continues to explode in popularity across Long Island.

[buffetlicious]

The ongoing COVID-19 pandemic and the curbs put in place by the relevant authority disrupted everyday life including going out for meals. We could only have one of my two brothers’ family join us for dinner at Xing Hua Delights (回味轩兴化菜馆) as there was a max 8 persons limit then. After consulting everyone on the dishes and drinks to order we waited while the Homemade Barley Drinks (S$1.20 per cup) and Lime Drinks (S$1.80 per cup) were served.

First up was a small serving (S$13) of Deep-Fried Calamari (香脆鱿鱼) for the youngsters. Squid rings lightly dusted with flour and deep-fried without it getting too tough and chewy. Tasted best if you dipped it into the accompanied sweet & sour chilli sauce.

I ordered this small portion (S$12) of the Red Rice Vinesse Chicken (招牌红糟鸡) with an alcoholic kick. The chicken meat was fall off the bone tender and soaked with the aroma of the wine rice.

Luckily we place an order for the big portion (S$16) as everyone loved this Homemade Salted Egg Crispy Tofu (自制咸蛋脆皮豆腐). Bean curds are mashed up and mixed with seafood paste before deep-frying then coated with fragrant and savoury salted egg yolk mixture.

Was surprised when sister-in-law asked to order this Braised Pig’s Intestine (一品套肠) at S$12. Even more surprising was that the kids enjoyed the offal too. As you can see, the intestines are stuffed inside each other to form a packed tube and then braised. The garlicy sauce at the side helps with the taste if you can’t get used to the gamey or animalistic flavour.

Stir-Fried Garlic Chive with Bean Sprout (豆芽青龙菜) look simple but it was delicious and you don’t even taste the sharp pungent flavours of the supposed “garlic” chives. After this, mum went to purchase this vegetable to cook at home for us as this small dish cost S$9!

Sis adored this Sweet & Sour Pork with Lychee (糖醋荔枝肉) which is basically just normal sweet & sour pork cooked with canned lychees and various coloured capsicums. It is not bad tasting but I don’t find it special for this medium portion (S$15) dish.

Sister-in-law wanted her Mixed Vegetables Stir-Fry (什锦杂菜) so here it is for S$8. Normally when eating out, I wouldn’t order veggies dishes as they are usually not value for money.

The most expensive dish of the night at S$36 was this Scallop Shark Fin Broth (干贝鱼翅羹) which everyone said was not fantastic at all. Maybe the dish is trying to tell us not to support the killing of sharks for their fins.

These golden brown deep-fried Prawn Paste Chicken (虾酱鸡) mid-wings was so flavourful, crispy and juicy. I think I polished away many more pieces than anyone else. Yum…

Here is another one of those nice dish. Salted Egg Prawn (咸蛋虾球) that were fresh and succulent deep-fried before coating it in creamy and savoury sauce. Prawn dish like this typically cost a lot more at S$28 for a medium sized plate.

Overall, we love the home style cooked dishes from this restaurant which incidentally is also pretty affordable to the mass population.

[thebleedingwoodland]

Reply from post Upcoming The Sims 3 CC Food... Authentic Chinese Food 

Hello @simsoftianxia​ ! 

Finally, there is actual mature adult, polite, and appreciative comment. 👍

Yes, actual authentic Chinese food is really delicious indeed. I am very glad that you enjoy my varieties of my food CC too ^_^ (which is...  zòngzi and Indonesian food). The authentic Chinese food I represented are quite expensive that are usually served in restaurant and the most famous ones.

The Sims is life simulator genre where Sims spend their time 30-40% eating as normal daily lives like real life human lives, therefore, food representation must be make sense and relevant like real life ones.  

From the render picture, clockwise starts from top: 

牛肉炒麵  Niúròu chǎomiàn (Stir-fried noodle beef) 

四川麻辣豬肉拉麵  Sìchuān málà zhūròu lāmiàn (Sichuan hot & spicy noodles, served with pork meat and Pak Choy vegetables) 

四川擔擔麵  Sìchuān dàn dàn miàn (Sichuan hot & spicy noodles) 

紅燒豬蹄  Hóngshāo zhū tí (Braised pork trotters)

紅燒肉  Hóngshāo ròu (Red braised pork belly) 

燕窩湯 Yànwō tāng (Swallow bird’s nest soup) 

蒜蓉炒青菜 Suàn róng chǎo qīngcài (Stir-fried Pak Choy with garlic) 

餛飩湯  Húntún tāng (Wonton soup) 

脆皮燒肉 Cuì pí shāo ròu (Crispy pork belly) 

And on the center is 北京烤鴨  Běijīng kǎoyā (Beijing roasted duck) 

Yep, there are a lot of Chinese food variants other than I created above due too many and there are many different regions/provinces provides each local cuisine. Hot pot, Dim Sum (someone in Sims community already made Dim Sum CC, no need for me to create), fish, crabs, pork sausages, rice porridge, century eggs, 饅頭  mántou bread, 油條  Yóutiáo fried dough similar to churros, and more🤤.

If you interested in Chinese culture, here is additional info written by myself, not copy paste from other sources:

Chinese food is meant for sharing. Chinese & general Asian culture emphasizes on family, unmarried adults still live with our parents. Chinese dining table usually has round shape because round symbolizes “unity”. One big table serves many varieties of meal as options, then put it on one bowl of rice with chopsticks. Chinese chopsticks are the longest compared to Japanese and Korean. 

Food that we ethnic Chinese usually eat is very different than food labeled as “Chinese food” eaten by Americans and Westerners in general. Real Chinese food has pork, seafood, vegetables, noodles (many variants of noodles such as wheat noodles, that has yellow color as the most common noodles known as 麵 miàn and rice noodles known as 米粉  mǐfěn), rice (as staple food, 粽子 zòngzi and  糯米雞 nuòmǐ jī , known famously in Cantonese: Lo Mai Gai have meat filling wrapped in leaves, rice porridge as comfort food), steamed bun, hot pot, incorporates 5 Spices (star anise, fennel seeds, Sichuan pepper, whole cloves,  cinnamon stick), and herbal as health supplement (ginger, red fermented rice (紅麴米)). Meat used are not just chicken, duck, beef, fish, pork, but there are a lot such as frog legs and sea cucumbers (very expensive served in restaurant). Also, meals using pork organs (liver, intestine, ear, nose), pig blood and chicken feet. As typical Asian culture, we are creative about food. One ingredient of food can be cooked in many ways: steam, boil, stir-fry in 10 or more 50 different ways.  

Fried rice is actually home-cooked food from leftover yesterday rice. But nowadays fried rice becomes one of important menus on food stalls and restaurants with a lot of modified 菜 （meat & vegetables) and seasonings. Meat used for the meal must be fresh, not frozen for too long. High-end Chinese food using high grade quality meat, seafood, and soy sauce.  

Definitely much more healthier and more variants than Americanized/Westernized Chinese “greasy - sweet sour something” which is labeled as “cheap fast food” in Western countries. 

--------------------------------- 

Therefore, do not believe “Chinese food” represented in The Sims 2,3,4. All of them are not authentic, Westernized Chinese food in Western countries’ Chinatown, cannot represent real food in China, Taiwan, Hongkong. Because of too many variants, TS3 World Adventures should provide more local food slots for Shang Simla (has 2) rather than Champs Les Sims (has 4).