#Chye Poh

[40sandfabulousaf]

大家好! Besides yong tau foo, another healthy meal option for locals is lei cha (tea rice). Brown rice is commonly used in this dish, topped with choy sum (Chinese flowering cabbage), green beans, cabbage, tau kwa (firm tofu), chye poh (preserved turnip), peanuts and anchovies. It also comes with a green tea paste broth made from ground seeds, veggies and tea. I don't like basil and mint so I usually give the broth away. I don't like brown rice either except for congee but once all the toppings are mixed together with the rice, it's acceptable. MI, ML and CL introduced me to a lei cha stall and it was very tasty. The texture of the toppings was mostly crunchy, along with savoury notes from the anchovies and chye poh. YUM!

I thought of skipping news about the genocide in Gaza for this post but decided not to. There's too much suffering inflicted upon Palestinians. All the same, I'll need a short break to keep my spirits up, possibly for 1 or 2 weeks. I'll still be keeping abreast of the news and praying for an end to the war, but won't share articles for a short period of time. Maybe I'll post mukbangs or recipes, something more light-hearted and fun for abit before returning to the events in Gaza and the west bank.

I took leave on Friday so after my daily morning calisthenics, Pa and I treated ourselves to a buffet breakfast. First plate - cold soba, enoki mushrooms, seaweed and a tiny bit of soya sauce, smoked salmon, tofu with bakchoy and fish, steamed wong bak (Napa cabbage) with dried shrimp and conpoy, hashbrown and 2 eggs sunny side up. Next, more vegetables - mushrooms, wong bak, tofu with bakchoy and fish, topshell and cucumber salad, asparagus, braised chicken and siew mai. Third plate, fruit - watermelon, blueberries, dragonfruit, rock melon and delicious grapes. Finally, I shared waffles and ice cream with Pa. I was so stuffed, I went for a 15 minute walk/run at the park near my home later on to help with digestion; mostly brisk walking with about 5 minutes of running since I'm still new to running.

I introduced LL, my expat friend from China, to a place that serves 1 of the best meepok (flat yellow noodles) in Singapore. This isn't found at a hawker centre or hotel restaurant; it's a diner which specialises in siew lat (traditionally refers to roast pork and waxed duck, now commonly refers to roast meats). I ordered their char siew, green beans stirfried with garlic and har mai (dried shrimp), dong guai (angelica herb) roast duck and the star of the show, meepok. The char siew had a nice char and was lightly crispy on the outside and very tender on the inside. We adored it! Also loved their green beans which were fragrant and still retained a slight crunch. The duck was juicy with a robust herbal taste and that meepok, THAT MEEPOK! This is made in-house, not sourced from a supplier. It was slurpable, QQ and oh so smooooooth! This delighted our senses so much. Enjoy the video!

Well! It's the start of a brand new week and I'm feeling less exhausted after taking Friday off. There will be more to come as I clear my leave for the year and carry forward the number of leave days the company allows to 2025. Time really flies; we're approaching the end of the third quarter of 2024. My mini getaway with YL is also happening in 2 weeks. Can't wait! 下次见!

[dessert-foodi-li-cious]

Chye Poh Kway Teow 

[izyibel]

tagged by @celeryjiaozi (wow I am sooo elated I got tagged in something! Thank you so much!)

Last song: “first impression” by shigeru nagata from the Ocean Waves OST. it came up on discover weekly on Spotify and immediately I was like omg 😮 coz I remembered the way that movie made me feel.

Last movie: wolfwalkers! I really liked it!

Currently watching: I literally just started Bridgerton last night. Giving me major Emma vibes and also pride and prejudice the movie (Keira knightly version). Also @celeryjiaozi I finished start-up!! I‘m curious what your thoughts are on it hahaha

Currently reading: going between “Amusing ourselves to death” and “growing up Aboriginal in Australia”. And yea, I’m following Jenn Im’s online virtual book club, I’ve been loving the books she’s recommended so far!!

Currently craving: chwee kueh! Been reading recipes for it but haven’t gotten around to even buying the Chye poh...

tag 9 people you want to know better / catch up with: anyone who actually read this hahaha

[andpigandpanda]

Porridge, chye poh omelette and soy sauce pork for lunch.

[victorl0]

Happy 50th Anniversary, Goldleaf Singapore! 🎂 Come by Goldleaf Restaurant which is a family restaurant that has been serving up authentic, delicious & heart warming taiwanese cuisine in Singapore since 1971. Expertly prepared with the freshest ingredients & without any MSG. It’s their 50th Anniversary this year! You’ll get to enjoy their a la carte buffet with 50 dishes of east meets west food selection at only S$50 for 2 pax from Monday to Thursday. Featured dishes and dessert: 🍽 Dessert of the Day (甜品) - Muah Chee, the flavour is subtle at first, & is almost overtaken by the peanut topping, but gets more pronounced towards the end, tasty & satisfying! 😍😍😍 🍽 3-Cup King Oyster Mushrooms (三杯杏鮑菇) - A combination of rich & chewy mushrooms taste. 😋😋 🍽 Ginger & Scallions Flower Clams (薑蔥啦啦) - Flesh of clams is so sweet & tender! 😋😋 🍽 Steamed Pork Patty with Salted Egg Yolk (鹹蛋肉餅) - The juicy pork patty with the intense flavor from the salted egg yolk makes this dish the perfect companion to a bowl of rice or porridge. 👍🏻😋 🍽 Curry Leaf Chicken (咖喱葉雞丁) - Delicious chicken with curry leaves that gives a yummy aroma taste. 👍🏻😋 🍽 Salted Egg Fish Skin (鹹蛋魚皮) - A rich, decadent, hugely umami flavor melting in your mouth, very addictive! 👍🏻😋 🍲 Omelette with Chye Por (Preserved Turnip) (菜脯蛋) - This nostalgic chinese style egg omelette is certainly a dish that brings back sweet memories & rekindles old taste. 😋😋 🍽 Japanese Cold Beancurd with Chye Poh & Garlic (菜脯冷豆腐) + Sweet Potato Porridge (蕃薯粥) - As the chilled tofu is mild in taste, it complements an amazing range of flavors & textures. 👍🏻😋 🍽 Steamed Siew Mai (燒賣) - Each siew mai is flavor-filled, & doesn't feel mushy when eating. 👍🏻😋 🍽 BBQ Pork Bun (叉燒包) - Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling. 👍🏻😋 📍Goldleaf Restaurant 88 East Coast Road # 01-05/06/07 Katong Square Singapore 423371 🕦 Mondays to Thursdays: 11.30am to 9.30pm 🕦 Fridays: 11.30am to 10pm 🕚 Saturdays & Sundays: 11am to 10pm 📞 6346 1088 🚚 Visit take.app/a/goldleaf to place your orders Thanks to @thegastronomistz, @sociallyconnectedsg & @goldleafsingapore for having me! 🙏🏻🙏🏻 (at Goldleafsingapore) https://www.instagram.com/p/CVuBLcUhNGP/?utm_medium=tumblr

[pommito]

𝟬𝟰𝟭/𝟮𝟭 𝗦𝘁𝗶𝗿 𝗳𝗿𝗶𝗲𝗱 𝗦𝗻𝗮𝗽 𝗣𝗲𝗮 𝗮𝗻𝗱 𝗕𝗮𝗰𝗼𝗻 𝟬𝟰𝟮/𝟮𝟭 𝗖𝗵𝘆𝗲 𝗣𝗼𝗵 𝗢𝗺𝗲𝗹𝗲𝘁𝘁𝗲 If ubwant your child to empty the plate, try these paired menu First we stir-frying bacon until crispy, then add snap pea and sprouts. Season with light soy sauce or fish sauce and pepper. U canbtouch down in less than 10 min. In the sam pan, add more oil until warm again pour over egg mixture (Chye Poh,  (菜脯 or preserved sweet radish) egg, chooped scallion , either fish sauce or soy sauce is fine, i preferably no season at all, we will all have them with seasoned vegetables. Pan fry the egg untill a little dark golden crispy at the edge and golden soft in the middle. Voila, remove and cut into bite size for serving! #อาหารเด็ก #ไข่เจียว #omelette #rimaseggdishes #rimasrecipes #rimasvegetabledishes #อาหารเด็ก2ขวบ #toddlerfoodideas #lowsugarkids #lowsugar #egg #snappea #bacon #sprouts #ถั่วงอก https://www.instagram.com/p/CNcRoGTs59T/?igshid=ech9i57hv4ii

[edricism]

Home-Cooked Microwaved Chye Tow Kueh (Fried White Raddish Cake) with Bacon Bits, Shrimps, Chye Poh (Preserved Radish), Eggs and Spring Onions. https://www.instagram.com/p/CG29a2lHjb3/?igshid=15cadaiwguyll

[chen0193]

More street food from SANCO. Lei Cha 擂茶 is “grind tea” is is variously called “thunder tea rice”- alluding to the loud sounds when pounding/grinding the ingredients in a mortar and pestle. It’s a vegetarian dish that’s super-healthy. A bowl of Lei Cha is the culmination of a long and rich Hakka tradition as well as labour intensive prep. The broth is made from ingredients including tea leaves, herbs, nuts/seeds/grains and other flavorings ground together, All the ingredients for the bowl are cut small - long bean, mani chye, ku chai, chai poh, tofu, all on a bowl of rice with a side of peanuts. The “ground tea” broth is served over the Lei Cha mix. #leicha #thunderricetea #sancofoodcourt (at SANCO (山口饮食中心)) https://www.instagram.com/p/B8KfvmWp2GV/?igshid=1fvmp0kv5zblk

[primroseavenue]

Chye Poh kway teow lunch at imperial treasures fine Teochew cuisine at ION

Saturday, 3 August 2019

[andpigandpanda]

Porridge with chye poh omelette, okra and pork.

[hudsonespie]

A Primer for a Profitable and Sustainable Maritime Business

[By Mikael Lind, Richard Watson, Chye Poh Chua, David Levy, Socrates Theodossiou, Omer Primor, and Alexio Picco]

There are two key measures central to transforming the maritime industry to increase its sustainability and profitability. In this article, we introduce both of them, E' (E prime) and C' (C prime), and we discuss their relevance to operational efficiency, predictability, and strategic competitiveness. 

Managing E' and C' for shipping success

The world consists of two major ecosystems. The natural ecosystem produces the food we eat. Humans have created a capital creation system that produces the goods and services we consume. Success in the natural system depends upon capturing and storing energy, and we measure success in terms of energy efficiency, which we call E' (E prime). Those that are efficient at capturing and converting energy survive. Every organization and industry need to raise its E' in order to create a sustainable society. Energy expenditure is a component of nearly every cost of business. E' is the invisible fuel, and the resulting savings go directly to the bottom line and enhance sustainability.

Every organization is a capital creation system and has a recipe for converting one of six types of capital (economic, human, natural, organizational, social, and symbolic) to another form or enhancing one form of capital. The transport industry, composed of multiple value-producing organizations, creates economic capital by moving goods from producer to consumer. In so doing, it relies on, for example, human capital (a ship’s crew), economic capital (a ship), and social capital (connections to shippers and shipping agents/port operators). Successful capital creation is measured by capital productivity or C' (C prime), and in the shipping industry this is influenced by E' because ships requires large amounts of energy. 

Managing a ship requires balancing these two primes. To maximize C' you want to spend the least amount of time traveling between ports and in ports and carry the largest possible cargo on each leg. In other words, you want to maximize port visits so you can carry more cargo with fewer ships. However, as you are aware, this not a trivial management task, as exemplified by the following challenging questions:

In order to get more cargo, should a ship spend another day in port, or should it sail with a partial load?

Should a captain sail between ports at full speed in order to maximize port visits per year?

Answering these questions requires a shipping company to have insights into the needs of its customers, and the capabilities and plans of its service providers. It also means understanding how the relationship between E’ and C' varies for major decisions. Raising E' by green steaming between ports might lower C' as a ship will be able to make fewer port turnarounds. On the other hand, a higher speed over water could raise C' and lower E'. Furthermore, when a ship cannot immediately enter a port for cargo handling, then there is no loss in C' if ship green steams to arrive just-in-time. 

You can raise E' by green routing between ports so that a ship takes the path of least resistance in terms of wind, currents, and depth under keel to minimize energy consumption. Combining green routing and steaming will generate a higher E'.

Overall, the critical metric is C' and its value is determined by initial capital costs for building, buying, or leasing a ship and operational costs, which are mainly determined by E'. We are evangelists for developing Maritime Informatics to give ship owners or ship charters the wherewithal for the dynamic short-term management of C' and E', say between three or four ports, to maximize the lifetime C' of a ship.

Astute captains and shipping owners intuit what you have just read, but they likely use different terms. Our goal is to work with the shipping industry to generate the data needed to compute C' and E' and develop the data analytics to maximize C' for a shipping fleet or each voyage. We first need to start with a common understanding of the fundamentals, which we argue are C' and E', and then we can build the digital infrastructure to manage them.

Enabling maximization of C' by data sharing 

Importantly, the values of C’ and E’ are dependent on the actors participating in the co-production of transport between manufacturer and consumer. They must continually inform each other of their progress and plans to minimize delay and raise capital utilization. As the maritime industry is a self-organizing ecosystem, this means the various parties must share standardized digital data as needed to enable tight integration of operations when required. Collaboration greases C'. This is particularly true in the current economic and maritime situation, where many shipowners are extending their operations to, cover the entire multimodal logistic chain. In this respect, digital data sharing is essential for the effectiveness of this entire chain. By improving E’ for the different modes (e.g., optimizing loading / unloading trains or optimizing truck pay load). Such improvements will be reflected in a higher C’ of the different actors in the chain.

Optimizing E' and C' through digital enablers

The optimization E' and C' is enabled by data sharing and data analytics. Without standards for digital data sharing about all aspects of transport, such as the status of every container, optimization is infeasible. Once a foundation of data sharing standards is established, then data analysts can combine real-time digital data streams and historical databases to apply techniques such as artificial intelligence, machine learning, and digital twins to raise the quality of decision making in the pursuit of higher values for E' and C'. Maritime and logistics companies are already working on problems such as the optimizations of vessel operation and predictive and prescriptive solutions to various critical aspects of the logistic chain.

EEOI as a measure of E’

The Energy Efficiency Operational Index (EEOI) is a current measure of E’ appropriate for the shipping industry. It refers to GHG emissions per unit of transport work, such as grams of CO2 per ton-mile (gCO2e/tnm). In practical terms, this KPI recommends that ship operators maximize the number of fully laden holds for the fewest number of legs on each voyage. As well, one could measure Megajoules per ton-mile, which would measure energy usage directly.

From an operational standpoint, managing to reduce EEOI begins with collecting relevant and accurate data. These data include vessel type, size, its route, reports from the ship, engine/equipment performance, weather conditions along that route, port congestion, availability of berths at each port and of course, speed and bunker consumption. Each of these data sets helps to paint a picture of a vessel’s performance while steaming and while conducting activities in a port, which also requires using fuel of some type.

For each of the needed data sets —and there are more—there is some inherent level of inaccuracy, and they are generated or updated at different times and frequency, from real-time, to quarterly. Some data feeds are subject to the availability of the Internet and can, in fact, go missing for days. AI and machine learning can enrich, validate, correct and present data in an actionable way to maritime decision makers. When there are missing entries, machine learning can interpolate based on historical data.

The Maritime Informatics Agenda

As an energy and capital-intensive industry, shipping needs to build a digital foundation spanning from data standards to new analytics tools to digital twins that makes feasible effective measurement and management of E' and C' to improve decision quality. To have some influence over the future, you need to participate in making it. You want to prejudice your future by shaping today’s key decisions. Maritime Informatics is an emerging discourse joining practitioners and researchers to explore the opportunities enabled by enhanced digital data sharing, digital collaboration, and data analytics to optimize E' and C'. Thus, we argue that a body of industry innovators and scholars need to coalesce around the theme of Maritime Informatics to create an overarching set of forums for addressing the full range of issues relevant to E' and C'. The captain steers the ships between ports, and Maritime Informatics can chart the industry’s voyage between the present and its digital future. 

This article was originally published by Windward's Captain's Insights

About the authors

Mikael Lind is Associate Professor and Senior Strategic Research Advisor at RISE and has a part-time employment at Chalmers University of Technology, Sweden. He serves as an expert for World Economic Forum, Europe’s Digital Transport Logistic Forum (DTLF), and UN/CEFACT. 

Richard T. Watson is a Regents Professor and the J. Rex Fuqua Distinguished Chair for Internet Strategy at the University of Georgia. He has written books on Data Management; Electronic Commerce, Internet Strategy, Energy Informatics, and Capital, Systems, and Objects and has published nearly 200 journal articles.

Chye Poh Chua is founder of the ShipsFocus group and a venture partner at Quest Ventures. His interest is in maritime digitalization and inclusivity, helping MSMEs narrow the digital divide.

David Levy is Chief Marketing Officer of OrbitMI, a maritime software company headquartered in New York City with offices in Sweden, Norway, and Serbia, whose purpose is to unlock the value in data to help maritime become more efficient, profitable, and sustainable. Its product Orbit, offered as a Software-aa-a-Service, is a suite of integrated business solutions that transforms raw data into actionable insights and predictive intelligence.

Socrates Theodossiou is the owner and co-CEO of Tototheo Maritime, a maritime technology company specialized in optimizing vessel and fleet performance. His experience includes designing and rolling out integrated software solutions for data analytics as well as communications’ and secure network solutions.

Omer Primor is a specialist in maritime predictive intelligence and has collaborated with and advised organizations worldwide on optimizing operations and mitigating risk. He is a former Intelligence Officer and currently Head of Marketing at Windward. Windward's Predictive Intelligence SaaS solution fuses AI, big data, and maritime expertise to enable clients and partners to understand the maritime ecosystem and its broader impact on security, finance, and business.

Alexio Picco is Managing Director at Circle Group, providing IT solutions for ports and logistic actors. He was involved in digital transport projects since 1996. Currently he is the coordinator of the project on the port of the future (DocksTheFuture) and the leading consultant to support the EU Coordinator for Motorways of the Sea. He works also as IT transport specialist for the European Commission (e.g., EMSWe, TAF TSI).

from Storage Containers https://www.maritime-executive.com/article/a-primer-for-a-profitable-and-sustainable-maritime-business-1 via http://www.rssmix.com/

[foodgemsg]

https://ift.tt/2ULfb1q Read on our visit to Goodwood Park Hotel | Lovely Marriage of Taiwan Porridge And D24 Durian Desserts by FoodGem

Media Tasting at Goodwood Park Hotel

Coffee Lounge is tucked in the conspicuous 119-year old Grand Tower wing of Goodwood Park Hotel that was gazetted a national landmark in 1989 by the National Heritage Board. The revamp in 2017 has retained its heritage feel with a touch of sophistication into its ambience.

Porridge is not only for lunch but also available for dinner together with over 40 traditional a la carte dishes starting from S$S$10++ to S$28++.

A hearty bowl of light rice and sweet potato porridge gets addictive with a variety of different dishes. Get your fill with piling all 30 perennial favourites from the a la carte menu at a fixed price. Satisfy your dessert with a variety of buffet spread including local desserts eg. ‘nonya kueh’, cakes and ice cream.

Taiwan Porridge A La Taiwan Porridge A La Carte Buffet (S$39++ per adult, S$19.50++ per child)

Unlimited portions of rice and sweet potato porridge or steamed rice are available at S$2.50++ per person.

Tender chicken in thick and savoury sauce with dried chilli but it’s not very spicy and gave a nice deep red colour to the dish.

Sauteed chicken with dried chilli at S$14++.

Fluffy omelette with bits of chye poh crunch.

Fried omelette with chye poh (preserved vegetables) at S$10++.

Here’s my top pick! Crispy baby squid is thinly coated with sweet oyster sauce, but is packed with a lot of good flavours. Glad that the baby squid did not lose it’s crunch.

Baby squids in sweet oyster sauce at S$11++.

It is not a secret that I like to eat fish. This simple yet classic pomfret was nicely fried with moist meat and it’s not so oily.

Deep-fried pomfret in ‘Feng Sha’ style at S$28++.

Being a durian lover myself, I am excited with the Durian Fiesta  (S$59.80++ per adult, S$36++ per child, *except for 4-5 and 11-12 May), at Goodwood Park Hotel starting from now to 14 July 2019. Anticipate six newest D24 durian desserts alongside crowd favourites like Signature ‘Mao Shan Wang’ durian pastries. The new D24 durian desserts feature D24 Pandan Lapis Coconut Cake, D24 Royale Cheesecake, D24 Strawberry Bliss, Mini D24 Ice Cream Bars and D24 Matcha Mont Blanc Tart. Also, not forgetting D24 Mousse Cake, D24 Puff, D24 Crêpe, and D24 Ice Cream.

*4-5 and 11-12 May price options for Taiwan Porridge A La Carte Buffet, inclusive of Dessert Buffet with D24 Durian Pastries – min 2 persons: S$62.80++ per adult, S$37.80++ per child.

A thick and smooth D24 durian all sandwich between two puffs. 1 is not enough!

D24 puff at S$10++ for 2 pieces (dine-in only), S$28 nett for 6 pieces.

D24 Mousse Cake at S$14 nett per slice.

A lovely marriage of matcha and D24 durian pulp launched this year! Matcha Mont Blanc Tart is filled with pistachio garland and finally crowned with white chocolate tuile and matcha sponge. More D24 durian desserts which include D24 Royale Cheesecake, D24 Pandan Lapis Coconut Cake, D24 Strawberry Bliss, Mini D24 Ice Cream bars in 4 different flavours. And not forgetting D24 Singapore Commemoration Cake in limited quality!

D24 Matcha Mont Blanc Tart at S$14.80++ for 2 tarts (dine-in), S$42 nett for 6 tarts.

The creamy and rich D24 ice cream was divinely refreshing to end off a meal.

D24 Ice cream at S$20 nett per tub; ‘Mao Shan Wang’ Ice cream at S$29 nett per tub.

*Service charge(10%) and GST(7%) applicable.

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Budget Per Pax

S$XX-S$XXX

How to go Goodwood Park Hotel

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Operating Hours

Click edit button to change this text.

Address and Contact

22 Scotts Road Singapore 228221

Contact: +65 6737 7411

Email: enquiries@goodwoodparkhotel.com

Reservation allowed.

Travel and Parking

Parking available XXX.

Travel via public transport.

From XXX Mrt Station

The post Goodwood Park Hotel | Lovely Marriage of Taiwan Porridge And D24 Durian Desserts appeared first on foodgem: Food & Travel.

[chen0193]

S E D A P Lyn the architect is up from Nelson. As she’s vegetarian, Uncle needed to take her next level up and go Malaysian vegan for lunch at E-PACS SuperMart Cafe. We had Chwee Kueh to start, steamed rice cakes topped with preserved radish (chye poh). It’s a favourite of mine and Lyn took to it like a real connoisseur. E-PACS have a new dish for 2019, Curry Cheong Fun. It’s a famous KL speciality, this vegan version has the rice noodle rolls (Cheong Fun) in curry sauce, topped with crispy rice vermicelli in tofu skin wrap. This is served with pickled green chilli, the perfect accompaniment. Lyn was very happy with her vegan Nasi Lemak, discovering vegan options for the traditional egg omelette, and fish slices, all made from tofu skin. The “fish” had nori for skin. The “lamb” rendang was created with TVP and the “Ikan bilis” from gluten. The nasi was perfectly Lemak with coconut cream and fragrant with pandan. The kitchen didn’t stint on the wok fried peanuts, with skin on + slices of cucumber. As we say, sedapnya! Have to get Lyn to teach me how to say delicious in her Scottish accent, aye. #vegan #malaysianvegan #epacsvegetariansupermarket #epacs #nandinaave #easttamaki #chweekueh #currycheongfun #nssilemak #sedap #instavegan (at E-Pacs Vegan & Vegetarian SuperMart NZ) https://www.instagram.com/p/BszdNAVFw7V/?utm_source=ig_tumblr_share&igshid=1wi31qmeh0p5x

[coeurromantique]

Grilled Flatbread with chye poh condiment, and fingerling potatoes - my recipe in today's issue of the @globeandmail @globestyle, inspired by my trip to Singapore with @harry.cummins and @lauravidalsomm 😋👌🏼❤️ #chyepoh #lifeofacook #singapore #recipe (at Open Farm Community)

[calebyap]

Where the chye Poh is next level awesome (at Jian Bo Shui Kueh 楗柏水粿)

[misnoskcaj]

Deep-fried beancurd — crisp exterior that breaks effortlessly to reveal firm yet soft interior — topped with wok-fried chye poh and a very cute cherry tomato. Ok, that's all.