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In celebration of their 50th Anniversary, @kengengkee will be reviving dishes from recipes spanning across 3 Generations, bringing back the old traditional flavours of yesteryear.
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Have the privilege to sample some of the dishes.
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Claypot Hokkien Mee.
Raw egg is added to thicken the broth.
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Very simple ingredients of cuttlefish, mutton mushrooms, prawns & crispy pork lard bits.
Similar idea like KL Hokkien, the claypot is used to retain the heat over a longer period.
Flavourful.
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Yam Ring with Seafood, Mushrooms, Celery, Capsicums & Cashew Nuts.
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The yam ring is deep fried & not oily. The yam is meshed, not powdery, is good to eat on it own & very additive.
Fresh prawns, mushroom, veggie, cashew nuts giving additional texture and crunch to the palate.
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Homemade tofu with Salt & Pepper. Not in the menu.
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One difficult dish to create.
First, homemade tofu cubes are deep fried. The tofu has to be the right size, too small, it become meshy.
Too big, the tofu is not evenly coated with salt & pepper mix.
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Chef needs to toss the deep fried tofu, still soft inside, in a wok with sliced shallots, diced fresh chilli, salt & pepper mix.
Fire on to provide the correct heat. Fire off to prevent overheat & burning the tofu.
Fire on to heat up the wok again, once the temperature dips.
Process continue till the tofu is ready.
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Soft tofu with salt & pepper mix is so additive, so flavourful, so good.
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Bijofu sake.
Treat from @paul_liew
Notes of banana, fruity & very easy to drink.
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Thank you @paul_liew @kengengkee for the tasting arrangement.
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