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As promised, going into the details of my favourite dishes😍❤️
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1️⃣grandma’s “te Kah” (pork trotters) bee hoon🌟 this is chef Joel’s original grandma recipe. The pork trotters requires 3-5 hours of braising after which the residual sauce that extracted the fragrance of the pork and seasoning is used to wok fry the vermicelli noodles 🔥thus, every drop of flavour is soaked into every ingredient in this dish. My flavourful dish💕
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2️⃣ Singaporean style Chilli prawn 🦐 🌶 it is just like the famous Singapore chilli crab sauce but this edges towards the sweet side which goes really well with the deep fried mantou OMG that is the bomb really💣 the sauce isn’t too thick or too watery, just balanced for drinking it even without the mantou👍 (not like soup of course) 😂
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3️⃣another Chef’s Joel speciality is his BBQ pork cheek🐷 it is more of a Thai-Version of BBQ pork taken from his Thai food experience✨it is grilled and charred to bring out that fatty beautiful of those thin cheek slices paired with his own original sauces⭐️
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4️⃣last but not least, don’t judge this ugly vegetable in fish sauce by its cover🌚🌝❤️ it is so addictive and palatable🥬 smooth crunch of the lectuces together with the light clean soy sauce zinged with the ambrosial fish sauce ( I want to know what sauce brand srsly, I wanna add it to my own vegetables too) - it’s tasted like salted seasoned fish or sotong. Just a the go-to vegetable Zichar dish when you are there👍💯
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