Cari Makan
Cari makan where cari means find and makan is to eat in the Malay language. Literally, finding food also means earning a living. If there's only one thing to love about Singapore, it must surely be the food. There are often times when we go "cari makan", we are not looking for lavish or expensive food. We just need something simple. If we have to nominate our best foods, those that are popular and everywhere and whom the people love must feature.
Chicken rice, satay, bak kut teh, are favourites even for tourists and visitors. What about char kway teow, nasi lemak, mee goreng, rojak and popiah? There was a very good popiah stall at an old coffee shop at Martaban Road (next to Pegu Road) along Balestier Road. Then later a popiah restaurant was opened at Tanjong Pagar. You get a pot and make your own DIY popiah. Then we found a very good one at Whampoa where you can order and take home for your popiah party. What makes a good popiah?
To begin with, the skin must not be too dry and brittle. A quality sweet sauce is needed but more important than that to me is the chili paste. The turnip must be boiled just right and it will be crunchy and sweet. Hard boiled egg and small prawns are essentials. Bean sprouts laid and spread across with those crispy stuffs to add flavour and finally topping it with strand of parsley.
The challenge is really how to roll and wrap your popiah. It looks seamlessly easy when you see the hawker doing it. You could either make yours too weeny and thin or fat with the ingredients spilling out.
Cut it into 5 pieces to look dainty when eating unless you have a big mouth to boot.
Pu Tien is a good place for tasty food. They are good are drawing out the taste of each item like their very refreshing slices of cold cut bitter gourd which is not bitter but crunchy and you dip it into a light and slightly sweet sauce that taste like honey or simply a mapo tofu. You can just bury your rice with mapo tofu and it is good enough for a meal.
Sweet and sour pork of course. Crispy and well marinated.
This lotus root is so appetising that it will open up your taste bud and hunger and make us relish the good earth.
Many of you should know this place well. You can get all your army needs on the higher floors but there are many good food finds here at both levels. I did this as it was so long ago when I last had it.
Chili and lovers of noodle will find it a heavenly match.
For it packs quite a punch.
I know all too well about the Satay Bee Hoon at the East Coast and Serangoon Gardens but I don't want to queue especially at the East Coast. They used to operate at the place where Jackson Market stood on unpaved ground and sometimes with puddles of water when it rained. Come to Tanjong Pagar and try this served by an old lady.
If you want to go low on carbo, take it without vermicelli or noodles but just with the ingredients an kang kong.
Or the evergreen and always easy to eat Yong Tay Fu. There has always been a long Q during lunch hour at this one at Tanjong Pagar. It seems they have now split into two stalls. I think it is good strategy since lunch may be from 11am to 2pm and you can only do so much. Split into two and you may double your takings. The siblings or whoever can also work independently.
When you golf, you need? Yes, golf kakis. When people drink, they need drinking kakis. It is also a good suggestion to have "makan kakis". Your need for makan kakis increases as one age. Here I see a group of makan kakis of a certain age merrily eating, chatting together. Do it soon. If not now, when?
This Lor Mee at Amoy Street is still pretty good. At one time, I thought it was the most unbeatable. Check out the one at Lorong Ah Soo market and food centre. Huge portion with good serving of ingredients at only $2.50. Good Lor Mee must be piping hot and the gravy should remain unaltered meaning it does not coagulate or turn watery and should stay that way through out the meal.
Well, I told you about the absolutely best ramen previously. This time I have assistance. First in line!
Eat all you want tow-gay (bean sprout).
Play with and grind your own sesame if you like.
I have tried Black Pepper but this time - chili.
I have told you about the chunky, tender and tasty meat.
And the perfectly timed hard boiled egg. Once you have this ramen I do not think you will go elsewhere even when you have said all the others are good. Believe you me. Sometimes, I feel like going to sell noodles and be happy.
A friend asked me where to find good mee siam. There are many that are quite good. The authentic and really solid ones are getting lesser. However, there are various versions and they all taste different. The Indian version at the old Botanic Garden's Taman Serasi was very good. I missed that one. Where is he now? Some Chinese or Perakan make good mee siam too. There's one I knew who used to operate somewhere around Pheng Geck Avenue but you should check this one out at Teck Neo who actually makes all kinds of cookies and "queh" and specialised in New Year pineapple tarts.
They make quite a wicked version of dry mee siam. Not those fried and entirely dry types but this one just comes with less but strong gravy. It comes with delicious sambal prawns.
The chili is to die for. OK, I know I have always ask you to die for chili.
I can go on and on but it it endless. So let's catch up next week. Bye.
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