Peranakan food in Singapore… Again

Why is it that the most expensive food I get to eat in Singapore is peranakan?

Wait, what is peranakan food? It is fusion cusine, a combination of Chinese ingredients with Indonesian and Malaysian spices and cooking techniques (as described by The Culture Trip).

Good thing I was not the one paying for the dinners there (it’s usually company dinner) since these restaurants are either highly rated locally or has obtained at least one Michelin star, therefore, $$$ šŸ¤‘šŸ¤‘šŸ¤‘.

I love peranakan vegetable dishes. They’re cooked in a way that seems very familiar to the taste buds (Southeast Asian taste) but it’s alien in some sense because it is not my daily fare in Manila. Or I don’t get to eat them in Manila.

IndoCafe along Scotts Road. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

True Blue Cuisine along Armenian Road. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

True Blue Cuisine along Armenian Road. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

I wasn’t able to take a picture of the okra dish I fell in love with in Blue Ginger. It was cooked in coconut milk but was spicy like it had a good helping of sambal.

I also forgot to take a picture of the fish curry I had in IndoCafe. That shows how busy I was, stuffing my face with good food.

While Indonesian food is not peranakan, I am lumping it together with peranakan to save me one blog post (yes I’m that lazy).

I went to Pagi Sore (“Morning Afternoon”) along Telok Ayer twice with co-workers.

Indonesian food at Pagi Sore along Telok Ayer. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

Indonesian food at Pagi Sore along Telok Ayer. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

Indonesian food at Pagi Sore along Telok Ayer. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

Indonesian food at Pagi Sore along Telok Ayer. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

I liked peranakan food that I bought a jar of sambal so I can stir fry kangkong with sambal, pinakbet with sambal… every ginisang gulay with sambal.

I’m getting hungry.

Back in Singapore for bak kut teh

Singapore is boring compared to drama queen that is Manila (where you can have strong earthquakes, super typhoons, and coup d’ etat back to back to back in less than three months, I kid you not). But I keep coming back there for the food. Peranakan food, satay at Lau Pasat at 7 pm, sting ray with kalamansi and sambal, chicken rice…

… and bak kut teh (“meat bone tea”).

This dish was introduced to me by a Singaporean ex-colleague who brought me to this hole-in-the-wall eatery a block away from our office.

Hwa Ji Bak Kut Teh. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

It’s like a very peppery nilagang baboy but not quite. It’s best eaten when it’s hot and when you’re about to get sick with flu.

There’s a debate as to where it originated–Singapore or Malaysia (like any other dish that can be found in both countries)–and which tastes better. The peppery one is Singaporean and the herbal one comes from Malaysia–Klang Valley to be precise.

A Malaysian colleague of mine dismisses the peppery one and declares the Malaysian herbal version as heavenly. My Hong Kong Chinese colleague @kongapored and I like the peppery version.

So @kongapored one time brought me to a famous bak kut teh place called Founder in their Bugis branch. She said one Kpop idol was seen dining there, so naturally the fans swarmed the place.

I liked it and it was more generous with the meat compared to Hwa Ji (which is very stingy with meat and you can only compensate by asking for more soup refills).

Another one liked was Old Street (I went to their branch in Kallang Wave Mall), which was also generous with meat (it seems like everyone else is generous compared to Hwa Ji šŸ¤”).

Old Street Bak Kut Teh (Kallang Wave Mall). This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

It was perfect at that time when I had it in July last year when I was barely myself.

Another favorite is Song Fa and I usually have it in their Chinatown Point Mall in Chinatown along New Bridge Road. I usually have the one with the rib part with more meat in it (around SGD 9-ish).

Song Fa Bak Kut Teh (Chinatown Point Mall). This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

So what’s it really? While eating alone in Old Street, I read the writing on their wall that told the Singaporean version of its origins. It was supposed to be a dish for Singapore’s dock workers (coolies) to keep them energized and to stave off illness. It’s tea from pork ribs = you cook it until the meat falls off the bone. You can buy the bak kut teh packs from grocery stores like NTUC Fairprice (my go-to place for groceries) or Chinese medicine/food specialty stores in Chinatown.

I once made a mistake of opening one of the bak kut teh bags, spilling all the spices in the big pot of pork ribs (1 kg). You should never do that or else you will end up with a super peppery (to the point of being inedible) sorry mess of a bak kut teh. I tried finishing 1 kg of pork ribs of that sorry excuse of a bak kut teh by myself but I failed miserably and had to throw it away. What I should have done is to cook the bag–the entire lot–like a tea bag in the pot with one whole head of garlic. You can separate the garlic into cloves but I preferred to cut it in half and dunk it in the pot. Same thing.

The best way to stew it is to use a slow cooker for this.

But stupid me, I always forget to buy the bak kut teh mix whenever I go to Singapore. Please remind me to do so in October when I come back.

Back in Singapore for chicken rice

This photo is owned by callmecreation.com and can be found on Instagram

I was here was in January. Then February I was in Hong Kong. Then the following month I was in Bangkok. I will be writing and uploading photos from those trips in the suceeding entries in the next few days.

I just came back from Singapore on 22 June after a week-long team meet-up/training.

Anyway, whenever I am in Singapore, the first thing I look for is chicken rice.

Tong Fong Fatt Chicken Rice. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

The best one, so far, is Tong Fong Fatt, which can be found in Maxwell and Amoy hawkers centre. And I’ve eaten a number of chicken rice around Singapore since 2014 so that says something.

I find Tian Tian overrated. It’s supposedly the best that Singapore has to offer and it was praised by the late Anthony Bourdain. Boon Tong Kee is blah. Wee Nam Kee in United Square is good but not as good as Tong Fong Fatt.

Wee Nam Kee chicken rice at United Square. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram

Tong Fong Fatt is heaven šŸ’• for less than SGD 5 (PHP 189). I always make the trek to the aforementioned hawkers centers just to have my chicken rice fix.

What makes it magical? It’s supposedly just poached chicken but its meat is not bland. The skin melts in you mouth; it’s so good that you no longer care about the gazillion of calories it will deposit to your hips. I don’t know what they do to make it juicy and savory at the same time… Its umami taste cannot be succintly described by my mere words. There must be some kind of witchcraft going on there. Because I tried steaming, poaching, and cooking the whole chicken in a rice cooker (and all the heresy that comes with it), but it has never come out this way. However I cooked it, the meat comes out dry and tasteless.

And the rice šŸ˜‹—the Tong Fong Fatt rice can hold on its own. Traditionally, the rice is cooked using the broth from the steamed chicken. I’ve been doing that whenever I cook chicken rice at home but I couldn’t bring out the umami taste that Tong Fong Fatt has. It’s already kanin-ulam rolled into one. There must be some kind of witchcraft, alright.

Tip: Go there at 2 pm-ish to avoid the lunch crowd. It can get really hot at the hawkers centre. That’s why I have late lunch breaks when I work in Singapore.

Warning: You can easily gain weight if you eat this regularly. I don’t have empirical evidence to support my claim but at the end of the week of bingeing on that thing, my pants have gotten tighter.

Because of my love for chicken rice, I’ve spent countless hours experimenting how to cook it best. My chicken rice is very far from Tong Fong Fatt level but can help me get a quick fix.

My homemade chicken rice. This photo is owned by callmecreation.com and can be found on @callmecreation on Instagram
https://www.instagram.com/p/Beeqa7Zl3SC/?igshid=1r4mqfei8gta0

I think I need to be an apprentice at Tong Fong Fatt because the NTUC chicken rice method of cooking that I followed but continue to tweak is… Still so wrong. 🤣

UPDATE: I found Adam Liaw’s version of this dish and I think this is much better and makes a lot more sense. I will try it this weeekend. I gotta get myself those poultry hooks šŸ”

National Palace Museum

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One of the reasons why I wanted to go back to Taiwan is I wanted to visit the National Palace Museum of TaiwanĀ again. When I went there in 2007, it was a very rushed affair, only an hour or two and only the most precious exhibits were shown to us by the guide (a Filipino-Chinese who migrated to Taiwan). I barely had time to admire the paintings. When I view paintings, especially landscape paintings, I spend so much time staring at them to get the feel of the art work. So I told myself that when I get the chance to go back, I will be spending at least half a day to stare at paintings.

Well, because I am such an idiot, it took me some time before I figured out how to reach the Museum (after alighting from Shilin Station, Tamsui-Xinyi Line, I still had to look for the bus that goes directly to the museum). It was already 12 nn when I got there.

I figured that the best time to go there is between 10 am to 2 pm. By 3 pm it will be teeming with tourist groups. That can be annoying when you’re gazing atĀ a painting and trying to contemplate the meaning of life in 10th century AD.

This Museum has an amazing collection of Chinese artĀ since the treasures from the Imperial Palace in Beijing was carted off by Chiang Kai-shek to Taipei before the Japanese, and eventually the Communists, took overĀ mainland China.

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If I am not mistaken, this is Chiang Kai-shek

What I remember most about the exhibit there is the explanation of my guide about how jade became important to China and the origin of the Chinese character for jade (was a pictogram depicting an axe or some kind of weapon). My guide ten years ago said before the ancient Chinese discovered metals, they used jade as material for to make farmingĀ tools. Jade was just a stone, according to the guide, until a craftsman shapes it into being. A skilled artist can also use the imperfections of the jade to create something beautiful, like this lettuce jade, considered as one of the most important exhibit in the museum.

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An ex-colleague of mine, who thought I was ethnic Chinese, said a woman of age must have jade jewelry in her collection so I ought to have some kind of jade bracelet or earrings. But I said I will not fork a fortune for such things. Hahaha. Real jade is expensive.

So you could only imagine how this screen must have cost. The label says this was “given” (quotations mine) to the Emperor of Japan during the war and was returned to Taiwan in 1945, after the war officially ended.

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Here is a slideshow of the rest of the exhibit

Jade

I spent the longest time in the scroll paintings section of the museum. Among the different forms of visual art, I am drawn most to paintings since I dabbled in it when I was younger (charcoal, water colors, a bit of oil but was a failure in that). This painting (I forget what it’s called but the subject is a scholar in a meadow) is not the prettiest among the bunch but this has resonated with me the most. I could almost feel the wind blowing against the grasses and scholar’s robes. I was transported back in time to that meadow, to that moment when the scholar was taking his walk, contemplating about or searching for something.

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Here are some paintings fromĀ the collection.

Ancient Chinese paintings

There are a lot of pretty things inside the Museum (about three floors of exhibits) and every now and then they have to take some collections out of storage because the thousands of treasures they have in their vaults cannot be displayed in the museum all at once. When I was there, they had the Tibetan Buddhist Art, Buddhism in China, The Mongol Princess collection (a collection by a Mongolian princess during a brief occupation of the Mongols) and some exhibits I didn’t bother visiting because it was already getting crowded with group tours and school children.

After four or five hours, I went back to Shilin station and hunted for something to eat (forgot to have lunch since I had brunch). I saw a long queue for this one near the MRT station.

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And decided to check it out. I just pointed to the lady flipping the “pizza” which toppings I wanted. It was greasy but not bad for a streetfood in the middle of the city.

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I had enough time to kill before meeting an editor for dinner that night. A quick jaunt at the Shilin Night Market wouldn’t hurt.

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It was quite early to do a night market but there was something to see already at around 6:30 pm. SomeĀ clothes, a lot of cellphone accessories, toys and some souvenirs. This market is targeting tourists. And yes, some Studio Ghibli items too.

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After that quick run, I went to this shabu-shabu place along Civic Road and how I found the place, I don’t know. Google Maps saved me. I got back to my hotel at almost 12 pm. Last trains I think run at 11 pm.

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This is how the subway at the Taipei Main Station looks like at 11 pm.

*to be continued

ODE TO THE OLD BEACH HOUSE


Old Beach House location, UP Diliman

If there is one fond memory I have of my graduate student days in UP Diliman (yupielbi girl forever here), it’s this: eating outside the small canteen called Beach House adjacent to the UP Diliman Main Library. Brought my classmate (whose undergraduate school was Letran, hence, her ignorance of the place) here to eat after our Anthropology class (something that I regretted taking because it was just an utter waste of time). Two barbeque sticks, veggies, rice and soup for less than PHP 200. After that I usually went to the library to do my thesis (when I finally buckled down to work on it after leaving it to stew underneath my aspirations to become the best business reporter my newspaper had–but failed on that front, i guess). Or sometimes pretended to do my thesis. I have slept with my head on the table among the musty copies of theses that I painfully had to read. Then I would go out here again at the Beach House, by that time it would have already been closed for the day, to sit and ponder my future.

I haven’t been to this spot for a long time. Probably time to visit.

MALL FOOD

Had been in Singapore for 8 days now. Flying back to Manila tonight. I didn’t plan on blogging too soon but the horrible chicken rice somewhere in ION Food Centre (or whatever it’s called) has prompted me to say something about it.

I had been spoiled by good food for a week now, mainly courtesy of hawkers centres or those hole-in-the-wall restaurants near the business district where no white guys dare go. A co-worker brought us to Maxwell Hawkers Centre one day for white chicken rice since I had been hankering for it for days. SGD25 for 5 of us was not bad at all.

Then came the white chicken rice at the mall that I just had earlier today for SGD7++…It had my blood boiling. What a rip off! Tasted like—nothing! It was just like chicken boiled in water and I had to drown it with that gooey dark sauce, some chili oil and lots of garlic paste just to make it palatable. For the life of me I can no longer remember the name of the vendor but I’m sure I will not be coming back. I was just too hungry at that time to go searching for something nice to eat so I had to settle for mall food. Should’ve known better. *sigh*