tag:blogger.com,1999:blog-10664220926266661982024-03-16T15:09:05.989+08:00The Wong ListRussel Wong's list on food, hotels, art , travel ; all the good things in life. www.russelwongphoto.comthewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-1066422092626666198.post-50835332992997514092015-05-13T11:10:00.002+08:002015-05-13T11:10:20.391+08:00<b>Please check out our new Facebook page!</b><br />
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<b>www.facebook.com/thewonglist</b>thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com1tag:blogger.com,1999:blog-1066422092626666198.post-16303848586489056672012-02-03T17:57:00.020+08:002017-08-12T12:48:30.068+08:00THE ULTIMATE KOPI AND TEH?<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">How many times have you had crap kopi and teh? Pretty much nearly everyday. With the way the bigger chains are taking over the town, your little kopi tiam is struggling to make it and also for us to get that elusive good cup of kopi.<o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;">For you guys who hang at "Star alotta bucks", you don't deserve to read this article because you were never into good coffee in the first place. You need free wifi, a sofa, talk about how long you waited for your Birkin bag or which Four Seasons Hotel you're off to on your next sorry predictable vacation or try to "help" poor Cambodian kids so you can throw that charity dinner and wear your $2000 Laboutins. Was I on a tangent..sorry. Anyways, I need to sort your ass out so listen up. There still is hope.</span><o:p></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Early morning with the breakfast crowd at Tong Ah, with Keong Saik Street on the right.</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;">I've been going to Tong Ah kopi tiam to eat my Cantonese food as it's off da hook..especially coming from a guy that's not huge on canto food ( I’m a sambal guy )...unless it's great. The chef is from Ipoh by the way which is the reason it is great. This kopi tiam happens to also have the baddest kick ass, wanna make you slap your mama it tastes so good kopi and teh. As we would say here "Buay Tahan".</span><span class="Apple-style-span" style="font-family: "times";"><o:p></o:p></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Wee at work in the morning.</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;">So I hopped down one quiet afternoon after going through 100 CBD gantries, to have a chat with the owner Mr Tang Chew Fue or Wee as he is commonly known, at his Keong Saik Street kopi tiam. A unique anvil shaped building was where we sat and of course had his kopi and teh and even kaya toast. Yes I paid for it and am not a cheap ass kinda food writer/photog that brings his whole damn family on a free gig. Let the poor guy make a dime for heaven's sake. I know us Chinese never pay retail and want a deal on top of a deal.</span><o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">It all started in 1938 when his great grandfather Mr Tan Kar Pin came from Fuzhou, China with his family to our sunny island Singapore.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;">Fuzhou city is the capital of the Fuzhou region on the east coast of China and across from Taiwan. The name was made up of Fujian or what we call Hokkien and Juozhou or Teochew. This city was incorporated during the Ming dynasty and consists mainly of the Hans. Ok, so much for the history of my motherland. As for my American friends, it's damn far away and west of the Mississippi, that’a all ya need to know. Can you believe they don't even give you no fortune cookie there after a damn meal? What a rip off..and they are even taking some...errr....actually all of your jobs too...hang on...actually you guys are giving them the jobs!! Damn! This really sucks man!</span><o:p></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Tong Ah on the left greets you when you drive up Keong Saik Street</span><span class="Apple-style-span" style="font-size: large;">.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Kaya toast is always a hit for breakfast.</span></td></tr>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">When Mr Tang landed up in Chinatown ( yes we even call them Chinatowns here in Asia how ironic! No we don’t have ping pong table set up there. ), he rented the kopi tiam from the Arab owners and started Tong Ah. Keong Saik Street was a wild strip run by a secret society with opium smokers and to this day legalised whore houses....yes, we got hos here too but they too like our city are clean as a whistle as they have regular health checks. OK so much for hos, now back to the story. </span><br />
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">He opened his kopi tiam serving kopi and teh and some biscuits. The kopi then was pure Indonesian coffee. There were push carts serving food around the streets which made it a bustling joint. As you know, where there are whore houses , they will always be good food and you know why.<o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">During the Japanese war period in 1942, Mr Kar Ping passed away and the kopi tiam was taken over by his son and grandad of Wee , Mr Tan Sez Pin. He changed it up abit and started serving tow sa pia (red bean cakes), kai tan kueh, popiah and kaya toast. In 1955, they introduced Cantonese food in the kopi tiam.</span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">In the mid 80's Wee’s dad Mr Tang Tar Soon took over the kopi tiam together with his grand uncle. The laksa cart which was on the street moved into the kopi tiam after it was renovated.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Wee is the Pimp Daddy and runs the joint now.</span></td></tr>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Wee in the 90's was blending coffee in Clementi until 2002 when his Aunt asked him back to run the kopi tiam and that’s when everything changed!<o:p></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Kopi and toast what else do you need. The cans hanging above are for takeaways!</span></td></tr>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">So now, the great grand son Wee runs the Tong Ah kopi tiam on 35 Keong Saik Street. He has been hanging out in that kopi tiam.</span><br />
<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Another interesting fact is that my great grand father, Dr Chia Keng Hoe who was a doctor, lived in the shophouse right before the chinese temple further up from Tong Ah. His clinic, Eastern Dispensary was round the corner opposite the Majestic theatre which only had a 4 digit telephone number! </span><br />
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<span style="font-family: "times";"><span class="Apple-style-span" style="font-size: x-large;"><b>COFFEE or KOPI</b></span><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Everyone here in Singapore has an opinion on the kopi they drink and will have a certain way they will always order it. Not many know how it’s made or even where the beans come from but we love it all the same as until now, I will choose our Singapore Kopi over an western style coffee. Let’s not even mention Starbucks or Coffee Bean, they don’t belong in any serious kopi talk. <o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Product control as he says means blending your own coffee. He blends 3 different coffee beans and his beans are about 2 years old. Indonesian Robusta, Malaysian beans and the last I can’t tell you as I made a promise to him and will keep it…if I tell you, I will have to kill you and your family. That’s how we roll over here baby, like our Asian films.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">How we roast coffee beans over here in Asia is we do it with margarine to bring out the flavour , some salt and sugar! The Malaysians do it : 60 kg coffee beans and 30kg sugar. Here in Singapore we do it : 60 kg coffee beans and 20 kg sugar. Wee does his 60kg coffee beans and 16 kg sugar as his beans are of a good quality and he wants the aroma and taste unmasks.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">On another note, Ipoh is the only place that roasts it’s beans with only salt and no sugar and that’s what they call the famous White Coffee. Wee uses white coffee in his blend.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;">When the coffee beans are over roasted, you will get a bitter and bitter tannin with no aroma. We all have tasted that I’m sure and you know where too.</span><o:p></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Can you smell it? Somebody slap me!</span></td></tr>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">When pouring the hot water into the sock, the foam at the top must be a creamy brown and not a dark brown and if it is dark, the beans have been over roasted. <o:p></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Wee adds water sometimes to get the right consistency for each custom order.</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;">When he started blending his own beans, he took 2 years to perfect it before he served his first cup. Using many suppliers like he says helps him as he never let’s a supplier control him and push a certain blend on him or be reliant on them so he will always call his shots. A lot of kopi tiams rely too much on their supplier and so they serve whatever they sell them which allow the other kopi tiams to have the same blend.</span><o:p></o:p></span></div>
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<span style="font-family: "times";"><b><span class="Apple-style-span" style="font-size: x-large;">MAKING THE KOPI</span></b><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">The hot water supply tank is below and cups are always soaked in hot water.</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;">The main prep area consists of his tank where the water is kept at boiling temperature with a tin mug to scoop it. The serving cups are always soaked in hot water on a tray so the kopi is always served in hot cup.</span><o:p></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Wee uses 2 soup ladles to make a pot of kopi.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Wee is pouring in the first strained kopi back into the sock to sieve it again.</span></td></tr>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Water is then poured into the sock till it fills up. After it drains into the bottom container, it is emptied into another container and poured back into the sock again so as to catch the finer grains of coffee that seeped through the first time!<o:p></o:p></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">The used socks in front with the new ones behind ready to go.</span></td></tr>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">The sock is made of cotton and when it dries up and gets hard, it cannot be used again. You will never be able to get the same taste if you use your chic expensive I wanna be cool percolator. Even George Clooney couldn’t do it with his Nespresso machine in his Lake Como Villa with his Italian babe. Trust me. Buy the sock for $5 and get it done. Then take the rest of the money and buy your Italian babe a nice dinner. I lived with a couple of socks in school and it kept me happy for a long time.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">As for the condense milk, it must be REAL condense milk and not sweetener. The brand he uses is General. The good brands are $50 per case and the fake ones are $30 per case. The cans are also recycled as take out containers even before it was hip to recycle.</span><br />
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<span style="font-family: "times";"><b><span class="Apple-style-span" style="font-size: x-large;">TEA of TEH </span></b><span class="Apple-style-span" style="font-size: large;"><o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;">Wee only uses Ceylon tea. Many kopi tiams use Indonesian or Malaysian tea which is of a lower grade and of course cheaper. He also uses from middle mountain to high mountain tea areas which is more superior. He did mention to me they used to buy this tea in a wooden box but it’s too expensive now. Ceylon tea can only be kept for a maximum of 2 years before it becomes bitter. Chinese tea on the other hand can be kept for as long as 10 years.</span><o:p></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Kaya toast always goes well with teh!</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;">Suppliers come from all over and send him his tea in small plastic packets to smell and look at. When examining tea, you only do it in direct sunlight so as to be able to differentiate the different colours the tea blend is composed of. Also you’re able to see the different textures of the tea. Some suppliers add vanilla powder for aroma and colouring to make it look more attractive! He tests this buy pouring hot water into the sock with the tea and if there is vanilla in it, you can see the residue on the sock and smell it too!</span><o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">He puts about 2 teaspoons of tea in the sock to make the first tea and doesn’t let it sit too long as it becomes bitter. Same way as he makes kopi, he sieves it twice to get rid of the finer tea leaves.</span></div>
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<b><span class="Apple-style-span" style="font-size: x-large;">THE SECRET CODE TO ORDER</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWAltOGglGa4BZsH5zXzAei4fVs92_1nnnaTMqLIH4_biBX0G0bWgZ7Pw6mzwOjKuLLz2TMlAZ_lL0olkJGA334e5RoKRpq-valx5HPdSEFPem8nkNSe4vaNAmGUu-ArXSh_p9B4OZVw/s1600/IMG_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWAltOGglGa4BZsH5zXzAei4fVs92_1nnnaTMqLIH4_biBX0G0bWgZ7Pw6mzwOjKuLLz2TMlAZ_lL0olkJGA334e5RoKRpq-valx5HPdSEFPem8nkNSe4vaNAmGUu-ArXSh_p9B4OZVw/s640/IMG_0083.JPG" width="426" /></span></a></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">The language used in all kopi tiams to order kopi and teh is Hockchew. It is a mixed of Hokkien and Teochew and spoken in Fuzhou.<o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Here’s your dictionary for ordering Kopi and Teh so you can fit in and hang with us and not say really dumb ass things like “ I wanna a latte.” , " Can I have a long black " or " A flat white please?" . Save your self some embarrassment and remember these terms so you don't act like a bonehead. </span><br />
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Here is goes : <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Kopi : Coffee with sugar and condensed milk<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Kopi-O : Coffee with sugar only<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Kopi-O Kosong : Coffee with no sugar or milk<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Kopi-C : Coffee with sugar and evaporated milk<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Siu Tai : Means less sweet. So Kopi Siu Tai is kopi with condensed milk but less sugar. <o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Kar Tai : Means sweeter. So Kopi C Kar Tai means Kopi with evaporates milk and more sugar.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Gao : When “Gao” is added to what ever you order, it means stronger. So Kopi Gao is stronger Kopi with sugar and condensed milk.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Poh : Poh mean weak. So Kopi Poh is weaker kopi with sugar and condensed milk.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;">All of the above also applies to Teh. So Teh means tea with condense milk and sugar. And so on</span>.<o:p></o:p></span><br />
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If you want ice added to what ever you ordered, just say "Ping" after whatever you ordered. So Kopi Ping is Kopi with ice..that easy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRwZ53MbwWsPmCS2wmNe1GNIlMSNhNznfsM2EeLWtY4F2cLq6xweFPAowqsxiWMtwYBgYjxbc1Vo-tionFQ-Rood5YWl_MYHbavMn_-RFIwgIqN-nSjNO0WCeVdsdnCS5H1nXHppvHAI/s1600/IMG_0062.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRwZ53MbwWsPmCS2wmNe1GNIlMSNhNznfsM2EeLWtY4F2cLq6xweFPAowqsxiWMtwYBgYjxbc1Vo-tionFQ-Rood5YWl_MYHbavMn_-RFIwgIqN-nSjNO0WCeVdsdnCS5H1nXHppvHAI/s640/IMG_0062.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Wee will not serve you milk on the side fool!</span></td></tr>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Here comes the more sophisticated orders you can impress your KTV Ah Huay girlfriend with and definitely will get you to first base :<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Liong Kow : means half Teh and half Kopi. Actually they make it 60% Teh and 40% Kopi so the Kopi doesn’t over power the Teh.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Lan Lai : 1 Kopi and 1 Teh<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Lan Lai 0 : 1 Kopi O and 1 Teh O<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Lan Lai O Kosong : 1 Kopi O Kosong and 1 The O Kosong<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;">Now we can hang!</span><o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNCYUmdJtqs9nomRNU8MbIn8yB9WhhiVCsXNz8fZ4CFC4sNQYZbIg1-gD7btIkIWY3UtA9pSTCe1M2eLUNppCT9VT76cVtMNJ6OVo4CnTYOaWuSG9HOMrwcw6Njm1FwRDDdaLVHeNQOo/s1600/IMG_0181.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-size: large;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNCYUmdJtqs9nomRNU8MbIn8yB9WhhiVCsXNz8fZ4CFC4sNQYZbIg1-gD7btIkIWY3UtA9pSTCe1M2eLUNppCT9VT76cVtMNJ6OVo4CnTYOaWuSG9HOMrwcw6Njm1FwRDDdaLVHeNQOo/s640/IMG_0181.JPG" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">You still want your cereal?</span></td></tr>
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<span style="font-family: "times"; font-size: large;"> <o:p></o:p></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Crispy kaya toast.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">French toast Singapore style with homemade kaya.</span></td></tr>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Tong Ah also serves really good kaya toast and offers two types. The regular cut and the crispy thinner one. They of course have the half boiled eggs and the French toast. No sorry cereal breakfast for me.</span></div>
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<tr><td style="text-align: center;"><span class="Apple-style-span" style="font-size: large; margin-left: auto; margin-right: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYs_uQfgWW7bfRAgHDWdmXW2-Gw-B2Wfgskh2u8FylHeL_ZbcRC72D3nOAda7i7ZRKai7ZQYaTKZuh9y8k8_rimiDylblTllrt1PJrGqYDrIulLm2jZIeTp0aKF9nS9tRVwGpmblUMHaY/s1600/_MG_0008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYs_uQfgWW7bfRAgHDWdmXW2-Gw-B2Wfgskh2u8FylHeL_ZbcRC72D3nOAda7i7ZRKai7ZQYaTKZuh9y8k8_rimiDylblTllrt1PJrGqYDrIulLm2jZIeTp0aKF9nS9tRVwGpmblUMHaY/s640/_MG_0008.JPG" width="425" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">My man Wee is smilin his ass off cause he knows he's got the magic brew!</span></td></tr>
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif; font-size: large;">Now that you know how much Singapore love is involved in that kopi, support your local kopi tiam and fight for that little guy unless you want to keep drinking that drain water they serve out of those chains. This will be the best fun you will ever have with your clothes on people!! Trust me, and it's for a good cause! For you guys who have been sucking on that latte in your overpriced cafe, cross over from the dark side as that coffee you have in that sorry plastic coated paper cup can buy you 2 kopi, 2 teh, an order of eggs and a kaya toast. Don't you feel you've been screwed now? <o:p></o:p></span><br />
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<span class="Apple-style-span" style="font-family: "times" , "times new roman" , serif;"><span class="Apple-style-span" style="font-size: x-large;">KOPI POSTER BOY</span> </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1jJnWY8DV1xmm9r2WLQ698cCj07VOJJuotf6iTk2QdyrL8Wo7cxO5M5NqMF6oyjq4ysSEz5S-zne1HSPmv3NvVjg5C0mLSmQlfQ7_yS-7CW5FNUJWcw09bFrGnNuJg9XlTrILKZoIoY/s1600/bourdain.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1jJnWY8DV1xmm9r2WLQ698cCj07VOJJuotf6iTk2QdyrL8Wo7cxO5M5NqMF6oyjq4ysSEz5S-zne1HSPmv3NvVjg5C0mLSmQlfQ7_yS-7CW5FNUJWcw09bFrGnNuJg9XlTrILKZoIoY/s640/bourdain.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Anthony Bourdain posing like a chow Ah Beng with the kopi I gave him for the No Reservations TV shoot. He felt like he was carrying a urine sample!!!! But loves the kopi all the same.</span><br />
<span class="Apple-style-span" style="font-size: small;"><br /></span><span class="Apple-style-span" style="font-size: small;">TONG AH EATING HOUSE, 35 KEONG SAIK STREET. TEL : 6223-5083</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;"> </span></div>
thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com27tag:blogger.com,1999:blog-1066422092626666198.post-31692120784076316062012-01-01T15:54:00.004+08:002012-01-15T11:21:01.827+08:00Dutch Baby Pancake Anyone?<div style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedA4mhC3992GUbrb6zFj9b5ipexwNXAHxGwsnDtvlx3Z4z4As5wvKUbPV6omEfc61Mu9RTlSzROj8b9vLafvwe1dsCWXZK9ob6-sBzChbjPpc-q6STTB22AVu552JYQbLuIqiQqlIsko/s1600/IMG_0037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhedA4mhC3992GUbrb6zFj9b5ipexwNXAHxGwsnDtvlx3Z4z4As5wvKUbPV6omEfc61Mu9RTlSzROj8b9vLafvwe1dsCWXZK9ob6-sBzChbjPpc-q6STTB22AVu552JYQbLuIqiQqlIsko/s640/IMG_0037.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dutch baby!</td></tr>
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<a href="http://www.originalpancakehouse.com/index.html" target="_blank">The Original Pancake House</a> in Eugene, Oregon is an institution. The only reason I went there when I was in college was to eat the Dutch Baby Pancake also known as German Pancakes, and nothing else!<br />
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This pancake is derived from the German pancake and is said to be made popular by a Seattle cafe. The daughter of the owner called them Dutch Baby.<br />
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Sprinkled with powdered sugar and a twist of lemon, it did it for me and helped me make it through the tough academic probation semesters at the University of Oregon, home of Animal House; double secret probation. Yes, I'm a <a href="http://www.goducks.com/" target="_blank">Duck</a> and proud to be one.<br />
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My adopted American mum Jackie Swenson gave me the recipe a long time ago so here it is for starting 2012! Rose Bowl Champs, Go Ducks!<br />
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This is how you do it:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezsfOidKMxq0ZbSzxxREDFU4VZvCC6EtUR12cbSGXyffduvAVKGNR2xbiIGlCHs9-WQ49jJsUEhYVacn0oMYRCADBDEQ2XZcC4zvoDLSufg4oPOn82gD8xqFSTbRwMxrcCVLrJ7e1YmE/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezsfOidKMxq0ZbSzxxREDFU4VZvCC6EtUR12cbSGXyffduvAVKGNR2xbiIGlCHs9-WQ49jJsUEhYVacn0oMYRCADBDEQ2XZcC4zvoDLSufg4oPOn82gD8xqFSTbRwMxrcCVLrJ7e1YmE/s640/IMG_0005.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2 eggs, 1/2 cup all purpose flour, 1/2 cup whole milk, 1 lemon. 2 tablespoons of butter (not in photo but in the skillet)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaSQwavj5o6kfbCvyaAPdCSN_3lUnmW-69B4yOkaxnWsFUa2efFx0ulYe5tvd4KbaSOOak2YgL7cC6A6wYaVzfij7OIj5Bj79T3qH9NZMivV-PTDeVLFivEF10v0YpjK_iKuI9P1Ms14/s1600/IMG_0011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaSQwavj5o6kfbCvyaAPdCSN_3lUnmW-69B4yOkaxnWsFUa2efFx0ulYe5tvd4KbaSOOak2YgL7cC6A6wYaVzfij7OIj5Bj79T3qH9NZMivV-PTDeVLFivEF10v0YpjK_iKuI9P1Ms14/s640/IMG_0011.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whip up the mix but not too fine, leave some lumps.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQS4InEIMXO1RkeQmdPeIF-x3GPmvSzLSSVCXmJiAUY_7D3WPP8WZof2NyS0tTcSJ-McrAOXOSwMtL_GcxsN97CZmjA6JVExNgrfrNUIoRemLn50KEo6KVQCiBXdV_COBlWE9FCq1j-tE/s1600/IMG_0014.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQS4InEIMXO1RkeQmdPeIF-x3GPmvSzLSSVCXmJiAUY_7D3WPP8WZof2NyS0tTcSJ-McrAOXOSwMtL_GcxsN97CZmjA6JVExNgrfrNUIoRemLn50KEo6KVQCiBXdV_COBlWE9FCq1j-tE/s640/IMG_0014.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour mix into your cast iron skillet pan which has already been heated with 2 tablespoons of unsalted butter.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtY0O5W2kN0pFIjOqL362uBNiIu0yGS8VWuCW8YWtVp6pf5H7-CJX3uhT2EIx0QH1beUjt3kZv70fGJudZBz68YmxZBhIAr-NV5xCdEn_zktwA3h73R2id2SnfyXvYDK89lE82RL3WWw/s1600/IMG_0016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhtY0O5W2kN0pFIjOqL362uBNiIu0yGS8VWuCW8YWtVp6pf5H7-CJX3uhT2EIx0QH1beUjt3kZv70fGJudZBz68YmxZBhIAr-NV5xCdEn_zktwA3h73R2id2SnfyXvYDK89lE82RL3WWw/s640/IMG_0016.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can you smell the butter!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Oym9Ftj30czbNr3SvdEzFFPTg-7Y-fV5AeRB3gYETuZzP_rFicgf3xbca6d7VuM4682oOJ4PLPr6Zxo_mKKUZfh7251cddDjEdQfC0Eo-sX9sdib8NT62dNn7v7cWO8WmiarBPeT51Q/s1600/IMG_0018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Oym9Ftj30czbNr3SvdEzFFPTg-7Y-fV5AeRB3gYETuZzP_rFicgf3xbca6d7VuM4682oOJ4PLPr6Zxo_mKKUZfh7251cddDjEdQfC0Eo-sX9sdib8NT62dNn7v7cWO8WmiarBPeT51Q/s640/IMG_0018.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Preheat oven to 220C or 428F and bake for about 10min until golden brown.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZT8A1UwHoBuj4_YMx-L-7-wiF5GlfhVZteBeBAZYqP5zuk5hVc1_Y4zrJncAMVu8Nw_FKOk_oFLJEntpzZ-81Sf9IP1-44MITEs2HxGUZOKr6opCHokN2JlN_HlxWoqEHZw8J8IHfyU/s1600/IMG_0026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZT8A1UwHoBuj4_YMx-L-7-wiF5GlfhVZteBeBAZYqP5zuk5hVc1_Y4zrJncAMVu8Nw_FKOk_oFLJEntpzZ-81Sf9IP1-44MITEs2HxGUZOKr6opCHokN2JlN_HlxWoqEHZw8J8IHfyU/s640/IMG_0026.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squeeze some lemon.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nRVMrBpdrVusY5rstYWc2qHvu9wu2kTCIKDnc-fB9ChvhQsaNUdLjMEVbLQTM4ImWk8wPhlnBAocBYTUrrchPrPJKsOLKLJm09FHome6hARaEuFTmf_QSPplPdL-733XYvOlyNLSkzA/s1600/IMG_0028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nRVMrBpdrVusY5rstYWc2qHvu9wu2kTCIKDnc-fB9ChvhQsaNUdLjMEVbLQTM4ImWk8wPhlnBAocBYTUrrchPrPJKsOLKLJm09FHome6hARaEuFTmf_QSPplPdL-733XYvOlyNLSkzA/s640/IMG_0028.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sieve some powdered sugar.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQRJXen7-Jh_r_Ar0JnPnRtPBIrrfM8H0Bw7trY0P0a-3jGj8vD9c8rx22-q5m3ajQhLCSigCfstXFbI-HLkwTbJ7HMHpJz1Z8ocFeRXPIuUn3vsApAfyvLRYeboRU6KCIeqtrpy0RCg/s1600/IMG_0029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeQRJXen7-Jh_r_Ar0JnPnRtPBIrrfM8H0Bw7trY0P0a-3jGj8vD9c8rx22-q5m3ajQhLCSigCfstXFbI-HLkwTbJ7HMHpJz1Z8ocFeRXPIuUn3vsApAfyvLRYeboRU6KCIeqtrpy0RCg/s640/IMG_0029.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grate some nutmeg and we are set!!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBwy-Pa70WuTs9V-JTMlmbWSGkUSHdXnu7a5uko0XLhX9vVUvId6pd1DtmG6Jq6SpEIaml9dtazfmQX7Dc6TeU-J0LY9UPtOMOvoD2SBJ8TsAkzM2YgwUbPk6cFdNdZhiZzyhs2As7Qg/s1600/IMG_0044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnBwy-Pa70WuTs9V-JTMlmbWSGkUSHdXnu7a5uko0XLhX9vVUvId6pd1DtmG6Jq6SpEIaml9dtazfmQX7Dc6TeU-J0LY9UPtOMOvoD2SBJ8TsAkzM2YgwUbPk6cFdNdZhiZzyhs2As7Qg/s640/IMG_0044.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We are all set; bringing the Ducth Baby to Singapore!<br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/RyJIj-ZM09k?feature=player_embedded' frameborder='0'></iframe></div><br />
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Please also check out : <a href="http://www.russelwongphoto.com/" target="_blank">www.russelwongphoto.com</a></div><div><br />
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</div>thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com2tag:blogger.com,1999:blog-1066422092626666198.post-74973737488789067222011-12-17T19:29:00.010+08:002012-01-01T14:56:01.805+08:00My Mom's Nonya Laksa Recipe<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0I6r-HJQ8lgSNeK3KIEHPqXolTH7YVBlnNa5KcVwiLTQ0LgceFfc1BbhUGkU0LuvQjNjw1HSPPCrUSthnQl65cgIVLwv9g-MH891nWru3CkOY27japTYYZZWJ8bY2nljBmFnQb0OI5_c/s1600/IMG_0096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0I6r-HJQ8lgSNeK3KIEHPqXolTH7YVBlnNa5KcVwiLTQ0LgceFfc1BbhUGkU0LuvQjNjw1HSPPCrUSthnQl65cgIVLwv9g-MH891nWru3CkOY27japTYYZZWJ8bY2nljBmFnQb0OI5_c/s640/IMG_0096.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nonya Laksa</td></tr>
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My mum, who was born and bred in Katong, is pretty well known for her Nyonya Laksa and even movie stars like <a href="http://www.imdb.com/name/nm0001040/" target="_blank">Joan Chen</a> crave for it when ever she steps into town.<br />
So here it goes. If you use cheap ass ingredients or skip a step, it won't be right. If you live somewhere with no fresh coconut milk, you MUST move out to another town that has it! Lastly, if you pass this recipe around I will kill you. Just between you and me, Chef Jean Georges ( who incidentally opened the Restaurant at the Hotel Meriedian in Singapore ) came by before he opened up Spice Market in NYC and got this recipe from me. So feel good about it, as only you and the 3 star chef has it. That's about it folks.<br />
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">My Mom’s Nonya Laksa Recipe<o:p></o:p></span></b></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Ingredients for Rempah/ Spice Paste<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-family: Arial;">2 thumb size pieces of fresh turmeric/ kunyit, peeled<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">10 slices of galangal<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">25 pieces dried red chilies, soaked in water to soften (or 1/2 to 3/4 packet of the ground chili paste of a large packet)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">7 candlenuts (buah keras/ kimiri)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">2 tablespoon of belachan/ terasi<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">400 gm shallots (small onion)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">6 stalks of lemongrass/ serai, tender white part only, chopped<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 tbsp of ground coriander<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">Salt<o:p></o:p></span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">*60 gm of dried prawn, soaked in water for 30 minutes and then ground fine.<o:p></o:p></span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">This is NOT TO BE INCLUDED IN THE GRINDER WITH THE OTHER INGREDIENTS. THIS IS TO BE GROUND SEPERATELY FOR FRYING LATER.<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Method for cooking Rempah/ Spice Paste<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-family: Arial;">Grind all the ingredients for the Rempah first.<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">Heat up wok with about 250ml of oil and fry ground Rempah for about 1/2 hour to 45 minutes in low fire. Remove from heat and cool. <o:p></o:p></span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">*Add the ground-dried prawns at this stage and keep frying. Also add the last bit of water that was used to the prawns. Use about 1 to 2 cups of each. The secret in cooking this lies in having patience. <o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-family: Arial;">As you are frying, add a tablespoon at a time, the thick coconut milk until 1/2 of that quantity is used (please reserve the other 1/2). By this time, also add 4 stalks of Daun kesom and keep stirring. Slowly add the thin coconut milk and keep stirring to make sure that no lumps form. Let this soup boil (while continuously stirring) for about 30 minutes and add salt to taste. The final step is to add the remaining thick coconut milk to thicken the soup. Do this on medium heat for a few minutes and then switch off fire. DO NOT COVER POT!<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Ingredients for Garnishing:<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-family: Arial;">700 gms bean sprouts (blanched in hot water for exactly 1 minute, then transfer to iced water bowl)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1.5 kg fresh <b style="mso-bidi-font-weight: normal;">rice</b> vermicelli (Laksa noodles)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 kg big tiger prawns (cooked and shelled) reserve 1 to 2 cups of water from pot for Laksa soup<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">1 or 2 cucumber (skinned, remove seeds in center, then julienne)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">2 ozs. Daun kesom (polygomun or ram-ram), which needs to be cut into hair-like slivers<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">2 oz bean thread soak in boiling water<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">200 gms ground red chili (Separately, grind chili and add salt to taste. Place in a bowl for people to help themselves)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">Fish cake (pleeeeze buy the premium one and not the cheap horrid chewy ones)<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial;">Coconut milk (Please make FRESH, not blooming packet things!):<o:p></o:p></span></b></div><div class="MsoNormal"><span style="font-family: Arial;">1.5kg to 2kg fresh grated coconut (reserve the liquid from inside the coconut)<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">3 liters of filtered water<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: Arial;">First squeeze without water for thick coconut milk, then second squeeze with water.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Arial;"><o:p> THIS RECIPE SERVES 10 PEOPLE OR 5 BIG PEOPLE OR 20 JAPANESE.</o:p></span><br />
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<span style="font-family: Arial;"><o:p>Please also check out : <a href="http://www.russelwongphoto.com/" target="_blank">www.russelwongphoto.com</a></o:p></span></div>thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com23tag:blogger.com,1999:blog-1066422092626666198.post-4643950988204761252011-12-17T14:44:00.013+08:002017-08-12T12:52:06.072+08:00WHICH IS THE REAL " KATONG" LAKSA?<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Katong Laksa, need I say more.</td></tr>
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When I was growing up at Rose Garden in Katong, one of the highlights was eating laksa either at Roxy Theatre or at the corner of Ceylon Road. The other highlights were staring at cute Katong Convent girls and feeding my face with Nonya Kueh Salat. So here it goes, these were the 2 original "Katong" laksa places in existance at that time, yes, only 2!<br />
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Laksa Lemak or Nyonya Laksa is a type of laksa with bee hoon or rice vermicelli, served with a fish based gravy, with dried shrimp and rich coconut milk. How lemak the laksa is depends on the amount of coconut milk used in the gravy. Katong laksa falls in this category. The toppings are fresh shrimp and sliced fish cake served with sambal chili and fresh daun kesom or laksa leaf as garnishings. The Peranankan version does not have cockles or shredded chicken but stalls these days offer the cockles or hum which is Hokkien thing!<br />
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="font-size: x-large; line-height: 19px;"><b>Janggut Laksa</b></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrBR5-7Y5Qp0O-DD7uKXpn65FTXwRqladip-7L4dxd0a-qhF4ifiIzmDMNn84qy8kaZ-ZDVGctEuyejtP-7XTFy9EUN-feF0IxTaRutZSYkzx0dwrXyvcLttkldp2-z533AMEfzEjnFA/s1600/_MG_0088.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrBR5-7Y5Qp0O-DD7uKXpn65FTXwRqladip-7L4dxd0a-qhF4ifiIzmDMNn84qy8kaZ-ZDVGctEuyejtP-7XTFy9EUN-feF0IxTaRutZSYkzx0dwrXyvcLttkldp2-z533AMEfzEjnFA/s640/_MG_0088.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from top left : Palace Theatre, 49 East Coast Rd, Roxy Theatre, Palace Theatre.</td></tr>
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OK homies, let's start with the main Pimp Daddy of them all, the first laksa stall in Katong. Mr Ng Juat Swee better known as Janggut was selling his laksa carrying his pole with metal buckets over his shoulders around the Marine Parade beach area in the 40's. He was born in the Fujian Province , a Hokkien, moved to Singapore in his teens and married a Peranakan and this explained his Nonya laksa. He would cut the noodles from the beginning so that it would be easier to use a spoon, a unique trait to Katong laksa.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUo9pUVPg-heKLcGtIDKiz-Ay3Z5rAAjxpZB7qP4Qbp6jr0eUeqVJo-E5c2mXTk6_zw-X6Su8y0iOlHJ5L037cbQQ5Vjp6qfIGPlqF6Ey9Tf1BL80Z8S7R7Q8dJOd5cUwZ8bEn6J8dzQ/s1600/_MG_0146.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUo9pUVPg-heKLcGtIDKiz-Ay3Z5rAAjxpZB7qP4Qbp6jr0eUeqVJo-E5c2mXTk6_zw-X6Su8y0iOlHJ5L037cbQQ5Vjp6qfIGPlqF6Ey9Tf1BL80Z8S7R7Q8dJOd5cUwZ8bEn6J8dzQ/s640/_MG_0146.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ng Juat Swee or Janggut standing in the centre during the early 80's with his brother Chwee Seng on the extreme left.</td></tr>
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They called him Janggut as he had hair growing out from his mole below his chin. Janggut means beard in Malay. The Peranakans give everyone a nickname; one of my Aunts is Hitam because she is dark, another one is Chekgu beacuse she's a teacher, another one is Tempang beacuse she is lame! <br />
Anyways, this was the original name for his laksa and everyone in Katong called it Janggut Laksa! It was also known in Chinese as Jiadong Laksa which means Katong Laksa.<br />
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When his younger brother Chwee Seng was about 23, he helped Janggut sell laksa on a tricycle around the streets where they lived on Marshall Road and in front of the bungalows by Marine Parade beach. They also then rented a stall at 49 East Coast Road in the late 50's and opened the stall with his family and called it Marine Parade Laksa. It was later registered as Marine Parade Laksa in 1963. His rent was a whopping $30 a month then!! Customers would also order the rojak in the same kopi tiam and would buy kuehs next door. It was truly the neighbourhood food hangout.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIf5kKwG7EyxUNM3T4vSdByxCc7H5oIt2zHHDSFeUVDH-pYIbFx7GeMAwyPibl13lrJapTUalaZB1WtJu1AUqAR2yOJ520WLKnS1co4Zk7e2pb_8gkNmj8xzIZCYx03BDNOeT8AE0oXMU/s1600/_MG_0082.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIf5kKwG7EyxUNM3T4vSdByxCc7H5oIt2zHHDSFeUVDH-pYIbFx7GeMAwyPibl13lrJapTUalaZB1WtJu1AUqAR2yOJ520WLKnS1co4Zk7e2pb_8gkNmj8xzIZCYx03BDNOeT8AE0oXMU/s640/_MG_0082.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heng working at the coffee shop as a kid when Janggut was around.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Heng in 2011 with less hair at his coffee shop in 49 East Coast Rd where he worked when Janggut was around.</td></tr>
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I spoke to botak Heng, the coffee shop owner's son, who was only a kid working in the coffee shop and he told me his family allowed Janggut to take literally the corner of the shop facing Ceylon Rd. He would sell on Sundays and Mondays and his younger brother Ng Chwee Seng sold the rest of the days. Janggut passed away in 1986 at the age of 85. His kids never followed his trade.<br />
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<tr><td class="tr-caption" style="text-align: center;">Nancy moved across the street to 51 East Coast Rd to start 328 Laksa.</td></tr>
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When the rent was raised, they closed the shop down for 2 years. In the meantime, the space was taken over by the present lady owner Nancy of 328 Laksa. She was only there for about 1 year and moved across the street to 51 East Coast Road to start her own chain.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4txnpXR06gqZty0xAdmUn7alYiRxFzqI6KOJtXCI2_-ddBnfXkFM9A93_USOQJHG1lIc5usr01xu81a8RB4-dbIzcCCJ3V4A8qy5XUt7ZxTW3yAcDSNf20CzxN0dnnAHcciOt1J-TzCk/s1600/_MG_0006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4txnpXR06gqZty0xAdmUn7alYiRxFzqI6KOJtXCI2_-ddBnfXkFM9A93_USOQJHG1lIc5usr01xu81a8RB4-dbIzcCCJ3V4A8qy5XUt7ZxTW3yAcDSNf20CzxN0dnnAHcciOt1J-TzCk/s640/_MG_0006.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The present Prata shop at 57 East Coast Road where Chwee Seng's kids worked.</td></tr>
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After a 2 year break, the Ng family finally started the stall again in 1998 at 57 East Coast Road up the street under the overhead bridge that connects to Roxy Theatre. They shared the coffee shop with a popular duck guy. Rent was about S$1400. It was run by Chwee Seng's kids Miss Ng Sway Hong and her brother Ng Kok Soon. Chwee Seng did open another stall in Bedok in 1978 and is run by his 3rd son Kok Wee. They finally closed the 57 East Coast Road stall as rent sky rocketed (what's new you damn landlords ) and moved it to Roxy Square in 2000 and opened the Queensway Shopping Centre stall in 2005 making it 3 outlets. We all wished that they stayed in the beautiful shop houses but rents now are crazy and so the most feasible thing for them was to move to the newer food centres or in a small mall.<br />
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<tr><td class="tr-caption" style="text-align: center;">The new location of Janggut Laksa in Roxy Square in Katong still gets the regulars who live around there.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Original Katong Laksa</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Can you smell the gravy?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The Queensway Shopping Centre outlet has a younger crowd.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mdm Ng, Janggut's niece, is at the Queensway outlet most of the time.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8vWS7VABsWZWzrrNJXbQBJ4ExAPLKJyAZtgcruQ9cwG4QMDUpmB0rcSn2_ajFy28snqiuSWqrN-AwDbP55ugk201ZIjhiFTr-_oQbitAk_4mR9iOb5uHIsGtIYhwS4CAslk6VKsICI8/s1600/_MG_0050.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8vWS7VABsWZWzrrNJXbQBJ4ExAPLKJyAZtgcruQ9cwG4QMDUpmB0rcSn2_ajFy28snqiuSWqrN-AwDbP55ugk201ZIjhiFTr-_oQbitAk_4mR9iOb5uHIsGtIYhwS4CAslk6VKsICI8/s640/_MG_0050.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Janggut Laksa</td></tr>
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So in a nutshell, the oldest laksa in Katong was called Marine Parade Laksa or Janggut Laksa and now known as The Orginal Katong Laksa.<br />
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<b><span class="Apple-style-span" style="font-size: x-large;">Roxy Laksa</span></b></div>
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<tr><td class="tr-caption" style="text-align: center;">Roxy Theatre in Katong.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Roxy Laksa, somebody slap me!</td></tr>
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The other original Katong laksa started a couple of years only after Marine Parade laksa. It was called Roxy Laksa as it was situated in Roxy Theatre across the street from Marine Parade Laksa. Mr Lim Kiok Seng opened it in 1952 and had a cart parked outside in the alley way on the left of the Theatre. He later moved inside after the theatre was renovated to the back at the canteen, and the Shaws who ran the theatre never charged him rent and just made him pay for the water! Something you money grabbing landlords can learn from and help the little guys. It was Janggut that taught Mr Lim how to make his version after they opened about the same time. Talk about helping each other. I remember slurping down some laksa every time I saw the Sound of Music, which I saw 8 times. Yes, I was in love with Julie Andrews growing up as there was nothing much to do in Katong in those days and you don't see many white women walking around Katong eating Kueh.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWFAopKtEgH5Exl3VrRnoKdnZF5ETCeIfkHDPFHZH1DyKtaQkHPN75DnjVR0k7OV1IQjek1i-9ezwsTOeFb-VInvnp793NoihdM_NNgZ9F16eTVxN1G43narK-CgpPupS4FHeV8PBgpk/s1600/_MG_0003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWFAopKtEgH5Exl3VrRnoKdnZF5ETCeIfkHDPFHZH1DyKtaQkHPN75DnjVR0k7OV1IQjek1i-9ezwsTOeFb-VInvnp793NoihdM_NNgZ9F16eTVxN1G43narK-CgpPupS4FHeV8PBgpk/s640/_MG_0003.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roxy Square where the old Roxy theatre used to be.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">A great new location for the Roxy Laksa with the lagoon in the background.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie40kldFEAG4qhN-vVfNlWrrQlAxZeuLqV4i2TptvS81l181VU0oZktc0HwHDQr83sZR7_iv5w68GmchuPFBCIEp6SGsiBGvcYUsWKSf71jXJz8stwKy8uwXQ9On6UqHEf4xD_Dzd743Q/s1600/IMG_0106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie40kldFEAG4qhN-vVfNlWrrQlAxZeuLqV4i2TptvS81l181VU0oZktc0HwHDQr83sZR7_iv5w68GmchuPFBCIEp6SGsiBGvcYUsWKSf71jXJz8stwKy8uwXQ9On6UqHEf4xD_Dzd743Q/s640/IMG_0106.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daisy and Mike Lim who now run the stall.</td></tr>
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Mr Lim Eng Hock, the son of the Kiok Seng expanded the business to army camp canteens in the 1970's and then passed it to his son Lim Swee Hong better known as Mike. </div>
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Roxy Laksa then moved to East Coast Lagoon Food Centre in 1979 to make way for Roxy Square. Mike uses fresh squeeze coconut and the best sea prawns in line with the original recipe and only makes the rempah or spice paste on the day itself. No it's not out of a box unlike some 5 star hotels I know who charge $30 a bowl for that instant crap. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBBDNoJHDxntU_dd5RYYwWyV-JXqhumz-uJax-heuJQz2vNHG2QLZhzgdHQ599WeXOx9oeoglzzeP4sspaCWGuvzjG_jsFikIqWY_tgZ0wenWDfcDjx-UAv9f4QdaUB-iSJZaCjxXJbg/s1600/IMG_0047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBBDNoJHDxntU_dd5RYYwWyV-JXqhumz-uJax-heuJQz2vNHG2QLZhzgdHQ599WeXOx9oeoglzzeP4sspaCWGuvzjG_jsFikIqWY_tgZ0wenWDfcDjx-UAv9f4QdaUB-iSJZaCjxXJbg/s640/IMG_0047.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Freshly cut sea prawns all ready to go.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpquFS9cEnQpm7yEyPGwhKYpfGidKAD53mHLj81HPgT-jpXF0PIHKgFSLDSZhbQWNptR1ngUrGaKiFFV6k1URiV74fT4n_kDF5cdlS9Os-mFsk6lelv-iJX_nYkEastihOkWoqYjdNxU/s1600/IMG_0051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpquFS9cEnQpm7yEyPGwhKYpfGidKAD53mHLj81HPgT-jpXF0PIHKgFSLDSZhbQWNptR1ngUrGaKiFFV6k1URiV74fT4n_kDF5cdlS9Os-mFsk6lelv-iJX_nYkEastihOkWoqYjdNxU/s640/IMG_0051.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mike with the magic potion.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63VZILK4ijmsf2zNIviPdwSQZ4oqwFTVW08e_cU5Xpx08vSeYhZ17G-H7Fw2sknThWKUfNxARxRf3o4F2xSf6JmI_6LTjmZ3IHe10t7IqZX_UrmWQ86PFg20pVllcvKIlAmmr9ggpPfU/s1600/IMG_0070.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63VZILK4ijmsf2zNIviPdwSQZ4oqwFTVW08e_cU5Xpx08vSeYhZ17G-H7Fw2sknThWKUfNxARxRf3o4F2xSf6JmI_6LTjmZ3IHe10t7IqZX_UrmWQ86PFg20pVllcvKIlAmmr9ggpPfU/s640/IMG_0070.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daisy his wife adds the fresh daun kesom to my lunch!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYN5EdAfT3ii-7dTJzFvRNLk7xOWxPCTFH402C_XEvEW7vTipVhG0oaivUJ2g1myIXZewATZb7sIJV_p7obHu9XsKSuyKyJ5vg908EBeyB4_OqR1kLCfjsJbOie1YhxxCUDWhB9LilkNY/s1600/IMG_0074.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYN5EdAfT3ii-7dTJzFvRNLk7xOWxPCTFH402C_XEvEW7vTipVhG0oaivUJ2g1myIXZewATZb7sIJV_p7obHu9XsKSuyKyJ5vg908EBeyB4_OqR1kLCfjsJbOie1YhxxCUDWhB9LilkNY/s640/IMG_0074.JPG" width="494" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Martha Stewart came in 2010 to the stall to shoot her show. You will never be able to make this in New York baby! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOS0gFG98OSRXiyRZc0Gs47etx5EEeiv11gjitxVWhxZ31jg57BY5uqDdnwEUnMjxDT4WI7KbZGfCuIkInj7UsYPGfMa73apn8hhrwBu8j4YPSYqvPPRuBO8TuwYDb0goiFtP0leNgAhk/s1600/IMG_0099.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOS0gFG98OSRXiyRZc0Gs47etx5EEeiv11gjitxVWhxZ31jg57BY5uqDdnwEUnMjxDT4WI7KbZGfCuIkInj7UsYPGfMa73apn8hhrwBu8j4YPSYqvPPRuBO8TuwYDb0goiFtP0leNgAhk/s640/IMG_0099.JPG" style="cursor: move;" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">I bet you Martha Stewart is trying to figure out how to make this. Honey, stick to your chicken noodle soup.</td></tr>
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They serve the original Peranakan recipe of fish cake and prawns only but do offer cockles for the die hards. No cutting corners. I remember turning up at 7am in the morning and he was preparing the gravy for the day from scratch! I did beg him for a bowl then and got one to start my day!<br />
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So now you know the real Katong laksa story. There are only 2 original Katong laksa stalls and only these 2 are the real deal. Nothing else; don't buy pirated laksa!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhq0yZJT5u635_WQ5A_swmD9vM3KObsJGqR7TdpayWxCVVweZBpc4PO5xhGRp-6T8RKI_MQjJtUMtME3vJ5miqYs4H2D14euKKzDvj6CEZ_3EGyE2gPL34vgqPJe9K0K9RZNUybhkKfxQ/s1600/IMG_0047_2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhq0yZJT5u635_WQ5A_swmD9vM3KObsJGqR7TdpayWxCVVweZBpc4PO5xhGRp-6T8RKI_MQjJtUMtME3vJ5miqYs4H2D14euKKzDvj6CEZ_3EGyE2gPL34vgqPJe9K0K9RZNUybhkKfxQ/s640/IMG_0047_2.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mdm Ng Sway Hong, your chef at Janggut's in Queensway.</td></tr>
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I was just down having a chat with Ng Sway Hong, Chwee Seng's daughter, at Queensway as she manages the stall there. It was like talking to family as we are from Katong and she was more than happy to set the record straight in her humble way. Her customers called her that day and told her I was snooping around her Roxy Sq outlet which I find hilarious because this is what Peranakans do, they always keep a tab on everyone and you thought only the Mafia had a network! We call it 'kaypoh which means 'busybody'. Needless to say, a bowl of laksa was waiting for me and she also managed to let me try her chicken curry with bread which was shiok and buay tahan (for my foreign friends it means 'It kicks ass!).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73HCU-09CA-W6Fcp9pZiEltXmzjSOhaqk9FHLwxTbktTSBwUb2ekCKuAPV91UB33OM9I8bRPvyAf3ueea7jJfVI_d5ruYX9_QURClSiaAzHfUAeP3U62g1smT9XIJ_fg-HfPmHvEqZ1o/s1600/IMG_0081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73HCU-09CA-W6Fcp9pZiEltXmzjSOhaqk9FHLwxTbktTSBwUb2ekCKuAPV91UB33OM9I8bRPvyAf3ueea7jJfVI_d5ruYX9_QURClSiaAzHfUAeP3U62g1smT9XIJ_fg-HfPmHvEqZ1o/s640/IMG_0081.JPG" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gentleman, this is your chef. at Roxy Laksa and grandson of the founder and not some hired help from a town you can't pronounce.</td></tr>
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Mike the grandson of Roxy Laksa still cooks for you as I don't dig a bunch of Chinese nationals cooking my laksa; what do they know, they cant even cook their own sorry ass lard filled Chinese food let alone our OWN sophisticated Peranakan food! I'm sorry but it's true. He also uses the good ingredients and doesn't stinge on them. His gravy is not instant from a box drain water and has a punch. This is his ONLY stall so support him people as he's one of yours! He is the last of the dying breed we appreciate so much.</div>
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Being from Katong, I take this very personally and want to give credit to the real people who busted their asses for 60 years coming up with this dish and feeding me when I was a kid with ADD (at that time they just called me energetic and gila ("mad" in Malay), ADD sounds more sophisticated and polite). So slurp it up and stain that shirt you are wearing with some real Katong Laksa gravy and wear it like a badge of honour.<br />
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Here are some of the other players in the game that came later.</div>
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George Lim's father worked for Janggut and he opened a stall in Chai Chee in 1982 and is the only one that has registered his stall name "Katong Laksa". He now is in a coffee shop at 1 Telok Kurau Rd with the famous Golden City Carrot Cake woman.</div>
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328 Laksa is a huge chain owned by Lucy Koh and her husband. They are on the opposite corner of the old Marine Parade Laksa at 51 East Coast Road! She has a bunch of outlets scattered around the island and the most visible chain.</div>
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49 Laksa at 49 East Coast Road is at the original Marine Parade Laksa stall and owned now by Heng who worked there as a kid when Janggut was around.</div>
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The Original Katong Laksa or Janggut Laksa<br />
- 50 East Coast Road, Roxy Square #01-64<br />
- Queensway Shopping Centre #01-59 <br />
Miss Ng (Janggut's niece) : 9622-1045<br />
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Roxy Laksa<br />
48 East Coast Lagoon Food Village<br />
Mon-Fri : 1030am - 9pm, Public Holidays : 830am - 9pm<br />
Closed on Wednesdays<br />
Mike Lim : 9630-2321<br />
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Please also check out : <a href="http://www.russelwongphoto.com/" target="_blank">www.russelwongphoto.com</a>thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com57tag:blogger.com,1999:blog-1066422092626666198.post-85665007806382272722011-12-11T17:20:00.050+08:002015-05-13T11:07:56.627+08:00MAKING ORIGINAL CENDOL!<div class="separator" style="clear: both; text-align: center;">
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Cendol has always been one of my favourite desserts here. It originated from Indonesia and the word ' jendol ' in Javanese means 'bulge' or 'bump' which refers to the green wormy bulgy like jello!<br />
This dessert exists in South East Asia including Vietnam, Thailand, Singapore, Malaysia and of course Indonesia.<br />
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The Singapore and Malaysian versions have red beans in it. Don't ever mention that to any Indonesian as it is a sin to put red beans. The Teochew people did that! I prefer the original Indonesian version with no red beans. You can keep your beans.<br />
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">How to Make Es Cendol Part 1<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Cendol Recipe :-<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">30 pandan leaves, roughly chopped (aka screwpine leaves)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">100 gm green bean flour<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">1/2 tsp alkaline water<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">1/2 tsp salt<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">3 tbsp sugar<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">650 ml water<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Method:-<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Put chopped leaves, water and whiz in a blender. Strain to get 625ml to 650ml of pandan juice.<o:p></o:p></span><br />
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Combine pandan juice and green pea flour in a mixing bowl. Stir well<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">to mix before passing through a sieve.<o:p></o:p></span><br />
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Add salt and sugar.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Add alkaline water to the flour mixture and set aside for 1/2 hour.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Cook the mixture over medium heat, stirring until batter thickens and<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">turns to a translucent green.<o:p></o:p></span><br />
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Fill a basin with ice and cold water. Set chendol mould over it.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Remove cooked batter from heat.Spoon out a lump onto the chendol mould (metal sheet with holes).<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Use a pastry cutter and push the batter through the holes and let the<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">chendol form in the ice water. Repeat till all batter is used up.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Drain chendol from ice water and use.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Part 2<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Making/ Squeezing Coconut for Milk:-<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">1 Whole coconut grated<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">500 ml filtered water<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">2 pieces pandan leaves (knotted)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">a pinch of salt<o:p></o:p></span><br />
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Mix water to the grated coconut and mix by hand.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Squeeze over a sieve to extract as much milk as possible.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Pour milk into a pot and add a pinch of salt and the 2 pandan leaves.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Simmer in LOW heat till the milk is warmed through.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Remove from heat and set aside.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Part 3<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Gula Jawa/ Gula Melaka:-<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">2 to 3 blocks of gula jawa<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">a pinch of salt<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">2 pieces of pandan leaves (knotted)<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">1 cup of water<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">2 tbsp of white sugar<o:p></o:p></span><br />
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Place all the ingredients in a small pot and let it simmer until all the gula jawa has dissolved. Remove from heat.<o:p></o:p></span></div>
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">Assembly<o:p></o:p></span><br />
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">In a nice glass, layer the gula jawa first, then the chendol and finally the coconut milk. Add crushed ice. Serve.</span><span style="color: windowtext; font-family: 'Times New Roman'; font-size: 10pt;"><o:p></o:p></span><br />
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<span lang="EN-GB" style="font-family: 'Lucida Bright'; font-size: 11pt;">NOTE: There are no red beans in the original form of Es Cendol from Indonesia. You can sometimes add jack fruit slices if you want. </span><br />
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<span class="Apple-style-span" style="font-family: 'Lucida Bright';"><span class="Apple-style-span" style="font-size: 15px;">Nothing like making Cendol to Earth Wind & Fire!</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Lucida Bright';"><span class="Apple-style-span" style="font-size: 15px;">Please also check out : <a href="http://www.russelwongphoto.com/" target="_blank">www.russelwongphoto.com</a></span></span></div>
thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com54tag:blogger.com,1999:blog-1066422092626666198.post-41872172238461798132011-12-10T11:58:00.142+08:002017-08-12T12:45:23.452+08:00THE ONLY TAO KWA PAU SHOP IN THE WORLD!<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">The Original Tau Kwa Pau in Katong, home of the Noisy Nyonyas!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The previous locations at the junction of Joo Chiat Rd and East Coast Rd. They are now at Dunman Food Centre, Onan Rd.<br />
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The "original" Tao Kua Pau shop was on the left corner and the fake one is in the right corner dirty coffee shop.</div>
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<tr><td class="tr-caption" style="text-align: center;">The shop front in the kopi tiam of the previous location in Joo Chiat.<br />
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<span class="Apple-style-span" style="font-size: small;">Growing up in Katong, you can't help but have the taste of Tau Kwa Pau etched in your brain. It was originally across the street where Mary's Corner now is which serves the fake ones! Mr Chew's dad a Teochew, started it in 1959 and says it was a Teochew/Baba invention. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SmwQ-InCie-BZEUL0GE4phECdhfJo9hQbsY5X-uJvlun06lxM38CBPO3iD3vXkc4wtbZZKdr3dH0Mh_L3FOXhovzmpg9N-vi5YWoUCnNU7KFUHK_asq58aCOkrr0tm0kNtMsK-oMqKI/s1600/_MG_0002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2SmwQ-InCie-BZEUL0GE4phECdhfJo9hQbsY5X-uJvlun06lxM38CBPO3iD3vXkc4wtbZZKdr3dH0Mh_L3FOXhovzmpg9N-vi5YWoUCnNU7KFUHK_asq58aCOkrr0tm0kNtMsK-oMqKI/s640/_MG_0002.JPG" style="cursor: move;" width="426" /></a></div>
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Mr Chew doing his thing dicing the filing.</div>
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<span class="Apple-style-span" style="font-size: small;">It's a deep fried Tofu pocket and the filling is made of diced cucumbers, boiled eggs, deep fried yam cracker and deep fried fish balls. The fake ones are just made of a whole tofu with a cross shaped cut and filings scattered on top. That S&*T don't cut it for me, it MUST be a pocket tofu so you can hold it.</span></div>
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">They sell about 600 a day.</td></tr>
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<span class="Apple-style-span" style="font-size: small;">The sauces served with it is a braised duck sauce (the shop also sells Teochew braised duck) and the other a red chili sauce with green chilies inside.</span><br />
<span class="Apple-style-span" style="font-size: small;">Make sure you tell the shop NOT to cut the tofu as it's better in it's whole form uncut so you can eat it like a burger.</span></div>
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<span class="Apple-style-span" style="font-size: small;">You are now ready for heaven. Trust me, it's better than a Big Mac.</span><br />
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<span class="Apple-style-span" style="font-size: small;">They cost only $2.40 for a pair (last I saw) which is half the cost of a latte at Starbucks and I bet it tastes better too.</span><br />
<span class="Apple-style-span" style="font-size: small;">They have 3 menus: breakfast 2, lunch 4 and dinner 6... I'm just kidding!</span></div>
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<span class="Apple-style-span" style="font-size: small;">So look no further as this is the only Tao Kwa Pau shop in the world! Welcome to the real Katong.</span></div>
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Nothing like some Kopi Ping with it.</td></tr>
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<span class="Apple-style-span" style="font-size: small;">Address : Say Seng Tao Kwa Pau</span></div>
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<span style="font-size: small;">Dunman Food Centre, 271 Onan Rd,#01-05 (basement)</span></div>
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<span style="font-size: small;">Tel : 9488-7736</span></div>
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<span style="font-size: small;">7am - 5pm Open Everyday</span></div>
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<span class="Apple-style-span" style="font-size: small;">Please also check out : <a href="http://www.russelwongphoto.com/" target="_blank">www.russelwongphoto.com</a></span></div>
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thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com5tag:blogger.com,1999:blog-1066422092626666198.post-32828292284479099942011-12-06T10:28:00.013+08:002012-01-01T15:00:48.870+08:00HOW TO WATCH THE TOUR DE FRANCE AND EAT GOOD!<div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4d9hm3LQZ3nE9MaOTENAAd6hFP8_ZSni4DGnE3cAeF7YFXF-pedbngxj4EJ7BvUuItBUyYmxyTBg366mTGv3QnkPl009GKc2QTMw8pClMj2C7_QPJHoDrno6JQqCrJm8Kd3_PpeVGN8/s1600/_MG_2668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ4d9hm3LQZ3nE9MaOTENAAd6hFP8_ZSni4DGnE3cAeF7YFXF-pedbngxj4EJ7BvUuItBUyYmxyTBg366mTGv3QnkPl009GKc2QTMw8pClMj2C7_QPJHoDrno6JQqCrJm8Kd3_PpeVGN8/s640/_MG_2668.JPG" width="640" /></a></div><br />
The Tour de France has always been just a vision to me since I was a kid growing up in Siglap on the east coast of Singapore. One afternoon whilst I was having my busy day of coffee and watching CNN, a lady walked in to buy a print and asked me what I was doing that summer of 2005. I told her I wanted to go see Lance Armstrong win his 7th title. She smiled and asked if I wanted to work during the Tour; it was a no brainer. A month later I was shooting Lance Armstrong with his then girlfriend Sheryl Crow in St Etienne!! This is how it all started and has been going on every July. So don't call me in July as I'm shooting straight men in colorful spandex going up mountains with shaven legs.<br />
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<tr><td class="tr-caption" style="text-align: center;">Lance, warming up with Sheryl Crow and his kids in St Etienne, 2005.</td></tr>
</tbody></table>Here it goes. The Tour is 23 days with 2 rest days in between. It's never the same route every year and always covers the Pyrenees and the Alps. It can start outside France and weave its way into France and always finishes on a Sunday in Paris. For example, the Tour starts in Belgium next year and is there for 3 days before it hits France. The daily stage races start about 11am and end about 430pm. So your schedule is usually have breakfast at 8am , drive to the start by 10am to have another bite and wait for the start. When they go off, you drive about 200km to the finish which would be about 3 hours down the road. You then get stuck in a jam as all the roads are closed by the arrival town. You look for parking and walk about 2 km to the finish line which is packed already. After the race you get stuck in another jam going out of the town to your next hotel hopefully not too far. By the time you get to your next hotel, it's about 8pm-9pm. You do this about 23 times. Welcome to Le Tour!!<br />
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<tr><td class="tr-caption" style="text-align: center;">Your love pad; a typical room during the Tour booked through Logis de France.<br />
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">You might get lucky and stumble on a great hotel when you're driving around.</td></tr>
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Hotels will be the nightmare for you in terms of availability, location and the P Diddy luxe factor! The route is usually announced in November and it's a mad scramble for rooms. The Tour would have already booked for the 3000 personnel way before that so it leaves you pretty much with nothing close to the start and arrival towns. Don't worry people, I will hook your ass up!<br />
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I use these 3 sites :<br />
www.booking.com : this is for the both the normal hotels and some smaller boutique hotels.<br />
www.logisdefrance.com : for bed and breakfast hotels and even some larger Chateau like properties.<br />
www.karenbrown.com : the most luxe P Diddy factor site impress yo lady type pad but it's limited to the more popular areas. You can book through the property's website directly.<br />
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For the mountain stages, I usually book and try the ski resorts directly as they have a listing of the rooms and lodging on their websites.<br />
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As for car rentals I use Hertz.com or Europcar.com<br />
Book a GPS but I still find maps (Michelin only) useful as it also helps you look at alternative routes if you want to chase the peloton. Get an unlimited (I logged 3500km the last time) plan and pick it up from the train station or town you're starting from. As for the final car drop off, I usually drop it off at the train station the stage before Paris so I don't have to drive it up to Paris. TGV train tickets can be booked on the www.raileurope.com. As everyone will be on the train to Paris after the time trial you must make a booking for about the 7-8pm train as the time trial ends about 5pm.<br />
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A good way to watch Le Tour if you can't afford to spend 23 days away from your Big Macs and Starbucks, just do the last mountain stages (about 3 days) and then the time trial before Paris and of course Paris on Sunday. Most of the race is decided on the last mountain stages and time trial anyways. This will only be a 7 day trip for you.<br />
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<tr><td class="tr-caption" style="text-align: center;">The crowd at the start of each stage.</td></tr>
</tbody></table>So now you have an idea of the route and the hotel booking sites. What's the strategy for booking the hotels? There are various ways you can do it.<br />
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1. Book the hotel the night before by the starting town so you can roll up and watch the start the next day. You can then chase the peloton using an alternative route and wait for them to pass and drive off again to another spot to catch them. You would then need another hotel at the finish that night. But I usually prefer to get to the next start town so I can cut down on the driving the next day to the start. As the stage finishes about 5pm, by the time you get out from the jam it would be about 7pm and if you're lucky, you drive an hour to your next hotel in time for dinner.<br />
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2. Another way would be to book a hotel in between stage towns so you can use that as a 2 day base and stop your girlfriend from bitching about changing hotels everyday and keep that relationship.<br />
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3. For the mountain stages, you don't have a choice but to book the finish towns of the ski resort at the mountain finish. This is because the roads are all closed early morning and you have no way up the mountain the next day but to bike or walk your booty up 15km with your wine and cheese and your girlfriend moaning by your side!<br />
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<tr><td class="tr-caption" style="text-align: center;">The Tourmalet Mountain stage in the Pyrenees.<br />
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<tr><td class="tr-caption" style="text-align: center;">Luz Ardiden in the Pyrenees.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The mythical Alpe D'Huez Mountain in the Alps with a million people.<br />
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<b><span class="Apple-style-span" style="font-size: large;">THE FOOD</span></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0JARgcEeGZF4rqIsLYc4evFERrEcZcqQraD7rGdHBkPxYVb7xuT2UJpWe1lWsN_Un2R0DBqFHndvyOj-QDx2alllYU_zBHgy2Bqb4iSnyb4u1aO4Zr9l664Hh1QATX2oUM7iZkhYD98/s1600/IMG_1645.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0JARgcEeGZF4rqIsLYc4evFERrEcZcqQraD7rGdHBkPxYVb7xuT2UJpWe1lWsN_Un2R0DBqFHndvyOj-QDx2alllYU_zBHgy2Bqb4iSnyb4u1aO4Zr9l664Hh1QATX2oUM7iZkhYD98/s640/IMG_1645.JPG" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A spread at a truck stop in Lourdes.</td></tr>
</tbody></table>You will not be disappointed with the food on Le Tour. Big tip, do not ask them where the MacDonald's are if you want to enjoy your trip and not get thrown out of the country. Even in the most simple Logis de France 60 Euro room, a great meal will always be waiting for you. A dinner set would be about 18 Euros. The more elaborate P Diddy Chateaus would be about 25 Euros - 40Euros. As for breakfast, the hotel usually serves very simple coffee and bread/jam and some cold cuts. If you want to look for a Starbucks, you got to be the biggest idiot in the world. Yes, the meals are way cheaper than Marina Bay Sands and you don't have young Russian girls walking around.<br />
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<tr><td class="tr-caption" style="text-align: center;">My goat cheese salad in the Pyrenees.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Duck and rib Cassoulet a speciality in the Toulouse area.<br />
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<tr><td class="tr-caption" style="text-align: center;">Entrecote, my favorite steak on L e Tour.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ogwoavmT-fcd5ZMRlwHikTmds9u66dBvdlQD8irNpvbHgo9CPT3VzI5feR6UTGOqZO8fMAEUHnN0w4kh6-Qxwa8Mie6CHdLDFfqTze2m_H_ack7BHqg9yTn_cz6Gx16_ha-QsVbU3T0/s1600/IMG_1801.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ogwoavmT-fcd5ZMRlwHikTmds9u66dBvdlQD8irNpvbHgo9CPT3VzI5feR6UTGOqZO8fMAEUHnN0w4kh6-Qxwa8Mie6CHdLDFfqTze2m_H_ack7BHqg9yTn_cz6Gx16_ha-QsVbU3T0/s640/IMG_1801.JPG" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The marches are the way to go when you're waiting for the race to start as you can taste the specific cuisine from the region.<br />
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<tr><td class="tr-caption" style="text-align: center;">A crepe from La Creperie in Forcalqueur in eastern Provence</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1AGDzQa4Bkuv9mk7Kw8TzK-tZ6gXm_YNuxgGsTh-h8g0qSgtcKRWy5elc53AmsmxVn4lvvS5w8O5YAJSH7JQabcTWzxY1tm4pWEBZNo5LVSZ37uC_H2bDewwOqOQ4rr6jBoOE9-47_c/s1600/IMG_1698.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1AGDzQa4Bkuv9mk7Kw8TzK-tZ6gXm_YNuxgGsTh-h8g0qSgtcKRWy5elc53AmsmxVn4lvvS5w8O5YAJSH7JQabcTWzxY1tm4pWEBZNo5LVSZ37uC_H2bDewwOqOQ4rr6jBoOE9-47_c/s640/IMG_1698.JPG" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Provencal salad in Forcalquer on the way to the Alps.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The breakfast in my little bed and breakfast near Toulouse. This was a rarity! It's usually a croissant and coffee.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuogxdr-kAKo_F_c7Q9z9VSMimDKkxMUpzCanLHvzeqVw-0XfsVmUXcDGnJhn7SLZEinfF3MsYOcEEO9X4e5CGmyJd_TAO_pyE3Pm9DcLMEpo3_YU4K_cPBiWWQYt8r0wUF5uWbvvNlXM/s1600/IMG_0190.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuogxdr-kAKo_F_c7Q9z9VSMimDKkxMUpzCanLHvzeqVw-0XfsVmUXcDGnJhn7SLZEinfF3MsYOcEEO9X4e5CGmyJd_TAO_pyE3Pm9DcLMEpo3_YU4K_cPBiWWQYt8r0wUF5uWbvvNlXM/s640/IMG_0190.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't forget your instant Tom Yam noodles too in the mountains to stay warm!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlX6sN5-JOBikYF2zrueF1nLB3nZ5_an0KbqiYP1n1HUjBcB15urPprmndCoLrVHb0MaMFFUU_zim5d6S9Us2fHHzl7tfeq9nsNR-Q-B8Puk8p3kQ4ac4huea_JA2FVpouqF6coxbWCmU/s1600/IMG_1347.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlX6sN5-JOBikYF2zrueF1nLB3nZ5_an0KbqiYP1n1HUjBcB15urPprmndCoLrVHb0MaMFFUU_zim5d6S9Us2fHHzl7tfeq9nsNR-Q-B8Puk8p3kQ4ac4huea_JA2FVpouqF6coxbWCmU/s640/IMG_1347.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">My Yakun Singapore style half boiled eggs with soy and white pepper; yes, I brought them all the way to France!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">PARIS</span></b></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;"><br />
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Cavendish wins in Paris, 2011</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;">When you get to Paris, you would want to get to the Arc de Triomphe about 1pm as the race comes by about 3pm. This is a good spot as it's a U turn and so you can spot your rider as they come around slowly. After the race, the riders come by and have their photos taken and sign autographs right in front of the Arc de Triomphe. Bring a small foldable step ladder as the crowds are about 5 people deep.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
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<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Cadel Evans on his victory lap in Paris. 2011.</td></tr>
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;">After the race and presentation (which happens further down) which would be about 7pm, you can treat yourself to le Relais de L'Entrecote on Rue Marbeuf off the Champs Elysees. Finally, you're living like a normal person again and your girlfriend can go shopping for her Louboutin shoes whilst you suffer from Le Tour withdrawals.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: small;">For more Tour de France info : </span><span class="Apple-style-span" style="font-size: small;"><a href="http://www.letour.fr/us/" target="_blank">www.letour.fr/us/</a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Please also check out : <a href="http://www.russelwongphoto.com/" target="_blank">www.russelwongphoto.com</a> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;"><br />
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</tbody></table>thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com7tag:blogger.com,1999:blog-1066422092626666198.post-11324061777147693762011-12-05T22:24:00.009+08:002012-01-02T10:13:31.034+08:00SAVE THE ANIMALS - TV SPOTS I DIRECTED WITH SOME FREINDS OF MINE!<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/crMHqGlgTb4?feature=player_embedded' frameborder='0'></iframe></div><br />
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I've had the chance to work with Tony Leung on " Hero " and " Lust Caution " and he has always been a class act. I want to say some bad things about him but I can't! The dude is just sickening nice! Alot of women would LOVE to be that gibbon sitting on his lap, trust me.<br />
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Joan Chen has been a friend since her Last Emperor days when we met at a jazz bar in Singapore...not just any bar..a JAzz bar! We've been friends ever since and has always been there to help my butt along when I was just a starving student trying to start out in Hollywierd. At one stage during the video, Frankie the python was giving Joan abit too tight of a squeeze and it was the first time I saw a Chinese gal turn white!<br />
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Michelle Yeoh baby Yeoh and I have been friends since about 1996 when I was going to film school in NYU. We met at a party with Jackie Chan during the Supercop launch in the USA before she became a Bond gal. She's always been supportive of what I did and gave her time when I asked her to help out with a "huge " lead guy from the jungle. We shot this at the Singapore Zoo in Mandai.thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com0tag:blogger.com,1999:blog-1066422092626666198.post-31192094407811350832011-12-01T02:38:00.000+08:002015-05-13T11:06:54.111+08:00THE ULTIMATE BAK CHOR MEE?<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">The usual line you will see.</td></tr>
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I've always wondered where the ultimate Teochew Bak Chor Mee (minced pork dried noodle) was and i think i found it after much asking around. The Hill St Tai Hwa Pork Noodle stall on Crawford Lane was mentioned by so many people and also by my NS buddy Seetoh aka Makansutra; yes, we fought for our country together in Pioneer Magazine! I arrived at about 11am and just looked for the famous line! There it was and i started my wait like the rest of Singapore.<br />
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This stall was originally in a coffee shop by Coleman Bridge on Hill St, moved to Hill St Centre, moved again to Marina Sq and finally here to Crawford Lane.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fresh noodles in the casing in front and Mr Tang's helpers prepare the noodles for each order. Notice they are wearing gloves? That's a good sign or they get canned.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Mr Tang preparing each bowl for the customers with the lady who you will meet who takes your orders, looks on.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mr Tang mixing the magic potion sauce.<br />
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40 min later, I received my heaven in a bowl. Thank you Lord!<br />
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Minced pork, sliced pork, pork balls (it's not what you think my American friends), dried salted fish, won tons in a black vinegar and sambal sauce (because we are from Singapore) and some magic potion. There's usually liver in it but I only do french goose liver. You can order the extra salted fish for $2 if you crave for it. If Mr Tang told me the secret potion he would have to kill me so don't ask me about it.<br />
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This is pretty much the best fun you are EVER going to have with your clothes on people! Suck on dat noodle like there's no tomorrow and you don't even get a fortune cookie. Who the hell even invented that s@%t anyway! This lived up to my expectations and I'm sure for you cheap Singapore asses, this $5 bowl is a better deal than overpriced American trying to pass off as Italian Penne at Osteria Mozzahella at MBS....and it tastes way better too. To my Italian friends, this is your pasta in it's original form before Marco brought it back to Venice and added tomato sauce and cheese. MEE POK BUAY TAHAN!<br />
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<tr><td class="tr-caption" style="text-align: center;">Your $4 meat ball soup side order. It's not included you cheap ass.<br />
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Hill Street Tai Hwa Pork Noodle<br />
Block 466, Crawford Lane<br />
Closed 1st and 3rd Mondays of the month<br />
I'm not giving you the telephone number so you can't call and order for your 3 tier family and your whole office so you can jump the line you kia su B%*#&#)D!!thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com5tag:blogger.com,1999:blog-1066422092626666198.post-91272120978368674482011-11-27T10:00:00.002+08:002012-01-01T15:01:41.339+08:00Anthony Bourdain-No Reservations, Singapore<div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='640' height='532' src='https://www.youtube.com/embed/Z80QdmRNDws?feature=player_embedded' frameborder='0'></iframe></div><br />
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For you peeps that missed the first show I did with Tony for No Reservations, here it is. We had no script, no rehearsals, he just turned up and we just had fun taping it with 3 cameramen running around with no lights! He makes Singapore look great unlike some of the other shows on TV. We started after lunch and shot for 4 hours and then fed the crew with my Hay Mee Prawn Noodle and he said it was pretty much the best meal he had that trip. He did some sorry Clarke Quay restaurant that trip with wheelchairs as seats which he hated but was forced to do it. Seetoh hooked him up with some Shark's head meal which was great. It's amazing the following he has around the world as when this show aired, I got a barrage of emails from all over the USA. I even get it now after each re run! Alot of people asks me how is Tony and what he's really like. He is what he is on TV, simply loves Asia especially Singapore. Easily the best food show on TV with Emmys to show for it.<br />
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Please also check out : <a href="http://www.russelwongphoto.com/" target="_blank">www.russelwongphoto.com</a>thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com0tag:blogger.com,1999:blog-1066422092626666198.post-56050729503551436782011-11-27T09:00:00.005+08:002012-01-01T18:56:31.731+08:00Anthony Bourdain-The Layover, Singapore<div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='640' height='532' src='https://www.youtube.com/embed/VAV6CZWhchA?feature=player_embedded' frameborder='0'></iframe></div><br />
Anthony Bourdain or Tony for short, and I have been friends for a while and we met when I was shooting his publicity for No Reservations. We hit it off the first time we met although he hated photo shoots. Started bringing him to a couple of places for <a href="http://travel.nytimes.com/2006/09/24/travel/tmagazine/24singapore.html?pagew%20anted=all" target="_blank">The New York Times</a> and on the next trip even came over for a home cooked meal. He's always been true to himself, a good friend and honest and that's why he is a success and we all like him for the no BS vibe. Says everything we have always wanted to say but didn't have the courage to. The video attached was shot in July as he called me up to be in the premiere episode of his new show The Layover which aired in the USA last Monday. Our scene was Samy's Curry on Dempsey Road, my hang out down the road from my studio. I've been going there to then the Civil Service Club since Army days when I was fighting for my country from 9-5. The chicken marsala will kick your ass and you will want more. This is pretty much the ONLY descent meal you will get in Dempsey Road Disneyland. Look no furthur.<br />
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Please also check out : <a href="http://www.russelwongphoto.com/" target="_blank">www.russelwongphoto.com</a>thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com1tag:blogger.com,1999:blog-1066422092626666198.post-12340432530008149632011-11-27T08:00:00.000+08:002011-12-01T21:02:35.499+08:00Hainanese Chicken Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEU7X0GOokUS_JPkPz1V_vrQe8IZ-WYBOY88C49gJLL1WnNCwglNXTpG3bqD31y1JxasqTpSzGgU3OeN_mH9-t8-PWPhM6tgMN3XYQA5ZuJiuUg6g1Aj1Au61SjoYr3hE97ETA9ui3Dlo/s1600/IMG_2250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEU7X0GOokUS_JPkPz1V_vrQe8IZ-WYBOY88C49gJLL1WnNCwglNXTpG3bqD31y1JxasqTpSzGgU3OeN_mH9-t8-PWPhM6tgMN3XYQA5ZuJiuUg6g1Aj1Au61SjoYr3hE97ETA9ui3Dlo/s640/IMG_2250.JPG" width="640" /></a></div><br />
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This is my site about just sharing what I love with everyone and even hooking you up with the good things in life. Be it a hotel or some good food around the world; I will try and hook your ass up real good! NO BS, just the good stuff. <br />
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To kick it off, this is my favorite all time dish, Hainanese chicken rice from Tong Fong Fatt in Ghim Moh market. They also have a branch in Maxwell Road market to the right of Tian Tian. New York City based 3 star chef Jean Georges loves this, not that I care, over Tian Tian the usual favorite of Anthony Bourdain. The soy gravy is light and tastier. When it comes to local Singapore food, we all are the 3 star chefs, not them! Rock on baby. Ain't no white guy gonna tell us about our chicken man. I know all my brudders here on our sunny island feel that way. <br />
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Tony and Jean Georges are close friends and I have pointed them in the right direction and they have been very open and they DO get it. Don't get me wrong. Alot of people that travel to our part of the world and even those that even live here DON'T. They rather eat overpriced , over cooked, over bastardized, over hyped, over decorated interiors ; us Singaporeans don't give a rat's ass about the atmosphere, the food on the plate IS the atmosphere bonehead! Like I always say to my friends visiting, when you see a table cloth, run like you stole something!! My advice to the people that don't get it is stay on the dark side and leave ma chicken rice alone! You make it look bad, it doesn't wanna hang with you baby! You're safer at Starbucks dishwater and Coffee Beaner and Dried Leaf suckin down a dried muffin and chatting about your maid problems and children play dates.thewonglisthttp://www.blogger.com/profile/16170158957544336255noreply@blogger.com0