Ootoya

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Ootaya has been in Singapore for a while and they just opened a branch in Suntec City. The mains were fresh and cooked fairly healthily, tasting like home-cooked fare. Mine was a mixed bag as the pork balls with tendon just tasted a bit gristly, though still a notch above the mystery-meat balls served at economy rice stalls. I loved the onsen egg, essentially a chilled soft boiled egg, but I have a soft spot for those and this was cooked just right till the whites turned, uh, white and the yolk hadn’t yet set. Shinta and CH both enjoyed their mains and I especially liked this grilled pork dish that we shared. The pork had a layer of fat on it that charred slightly and reminded me of the reason why pork is just So Good.

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CH went for the Kyoto Uji matcha green tea mousse that came with milk ice cream, mochi and red beans. The green tea mousse was very intense and quite excellent as the bitterness of the tea comes through robustly. Much better than most insipid green tea concoctions.

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Shinta and I shared the castella parfait, a trifle made up of cake cubes, ice cream and plenty of cream. Oh I think there was jam or some kind of fruit sauce in it, but who cares? Cake cubes soaked in melted ice cream and accompanied by good quality whipped cream make my day any day.

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Ootoya
3 Temasek Boulevard
#B1-057 Suntec City Mall
Tel: 6837 3718

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June in Thailand: The Stir-Fry Fireball and Other Cooking Adventures

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The highlight of Chiang Mai was something I hadn’t planned: cooking classes. I was intrigued by the large number of courses on offer at the various guesthouses. Cooking classes seemed as popular as day treks to the hilltribe villages. Tom and I decided that we just had to go for one. We chose The Best Thai Cookery School, run by the inimitable Permpoon “call me Perm” Nabnian, not just because of the price but also because of the almost shameless self-promotion on the brochure.

The morning started off from the back of his pickup truck, a nicely converted vehicle with fairly comfy seats at the back. He picked us all up personally, squeezed us all in the truck, and took us on a tour of a little local market. Here, he took us through the entire encyclopedia of Thai vegetables and herbs. Being Southeast Asian, I thought I’d be familiar with all he’d show us, but I was surprised when he showed us another version of ginger I didn’t know. Of course there was the regular ginger, there was blue ginger (galangal) and yellow ginger (turmeric). But there was also something called lesser or finger ginger, which he’s holding up on the left hand side of the picture. I also learned that Thai basil and holy basil were different plants, both also quite different from the sweet basil used in Mediterranean cooking.

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Aside from that, it was lovely to see the great variety of herbs and vegetables available in the Thai market. Seeing the cute rotund green brinjals made me want to set up kitchen there straight away. Along the way, Perm dispensed little tips like don’t be crazy like the Westerners and go for the largest eggs: buy only small eggs because they’re much tastier.

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And the mushrooms! I don’t know why, but fresh straw mushrooms just aren’t available in Singapore. I love this stuff in soup, especially tom yam. It really is just too bad that so far I’ve only found this good stuff in Thailand and China.

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Whirl round market over, we bundled back into the pickup and went to his house in the suburbs for the cooking lessons proper. First, we learned how to make mango sticky rice. I was surprised that it was made by steaming instead of the typical boiling my Chinese heritage is familiar with. I’ll share the recipe once I get round to making it at home.

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After a round of demonstrations, we were all obviously itching to go. We weren’t issued the aprons and dish cloths for nothing! We’d each chosen a stir-fry dish: I wanted the minced pork fried with holy basil and Tom went for the fried morning glory. The ingredients were all prepared for us and all we needed to do was a bit of minor chopping.

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After getting the food prep out of the way, we were ready for the most exciting part of the course! We took turns with our partners to do our respective dishes, for safety and also to make sure that there was a photographer to document the momentous occasion. First, we got our ingredients ready and stood by the hot woks. Perm came round adding the oil and checking our work stations.

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At his signal, it was time! With a great roar, the flames leapt up together with lots of smoke and exclamations from the more timid of the lot.

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It’s just too bad that the pictures didn’t really do it justice because the flames really went pretty high.

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They only truly died down when I added in the sauce ingredients.

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And there was my minced pork with holy basil replete with plenty of wok hei. Now this is how you do it!

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Next, Perm taught us how to make papaya salad (which I’d already learned by observing the people at the street stand in Laos!) and deep fried banana spring rolls.

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The fun tip I learned here was to use a cut up banana like a glue stick to seal the spring roll wrappers. In my greed, I later forgot to take pictures of them, so no you can’t see the finished product. However, what you can see is me grinning maniacally while making my spring roll.

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We proceeded on to making our own curries and carb dish. I made jungle curry and khao tom. Didn’t quite like the jungle curry but loved the khao tom. And I realise now that khao tom is all about the right kind of soy sauce and also the sprinkling of chinese parsley on top. Tom made a very yummy massaman curry and pad thai. Look at his pleased expression cooking it up! He had rather a short-lived (5 minutes to be exact) of going back to Wales to set up a Thai restaurant.

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As a bonus, Perm also very generously taught Tom and me to make coconut and banana soup. It’s pretty much the same as the soup we make further south in Malaysia and Singapore, just that I think our version is slightly better because we use the more fragrant gula melaka rather than white sugar. Nonetheless, we assembled all our cooking out in the patio and shared the food. It was all very very good, especially since many of my classmates were cooking for the first time. Just goes to show how good Perm is!

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Of course I had to have a parting shot with the chef himself. He was industriously preparing for the evening class already and I had to catch him at the back before he drove us back to town!

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Quick Eats: Temple Street Desserts

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Mei Heong Yuen is famous for its excellent desserts. The standards are still high despite its popularity and the sheer volume of people and corresponding desserts passing through. I went for the tang yuan in ginger soup. The glutinous rice balls were soft and chewy and came in black sesame and peanut flavours. I liked the peanut one more as the filling had bits of crunch while being just the right sweetness. It contrasted nicely with the spicy ginger soup. Such traditional comfort food for me.

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Slightly less traditional was the shaved ice that was new to the menu. I like how they took a new-fangled idea and made it their own with the almond snow ice. It’s basically a block of their signature almond cream frozen and shaved into delicate layers. Same familiar flavour, quite a different and incredibly novel texture. I liked how the very slightly grainy almond layers melted in the mouth.

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I’ll definitely be there again soon, sooner if it’s a hot day!


Mei Heong Yuen Dessert
65-67 Temple Street
Tel: 6221 1156

Chronicles of MPT: Tai Hwa Bak Chor Mee at Crawford Lane

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A friend introduced me to the bak chor mee at Crawford Lane. This is Tai Hwa, not to be confused with Tai Wah. Unlike Tai Wah, it is the only stall with no branches anywhere else.

We got there at 10.30 am and there was no queue at all. Apparently during the peak period, the queue would stretch the length of the coffeeshop. We were in luck!

This bak chor mee ($4 up) is probably the best all-rounder so far. The noodles were perfectly al dente, as was the balance of chilli and vinegar. I also really liked the thin slivers of deep-fried lard that delivered the highest crisp vs. calorie ratio. They were just the right size: thin enough to crunch nicely yet large enough to avoid once the guilt set in. The one piece of dried sole fish wasn’t enough and was slightly bland, but it’s a small quibble.

The sliced meat, minced meat, liver and pork ball were all spot on, tender and juicy. The only let down was the dumpling, which was too salty. My friend didn’t notice, so I guess it was just me being too sensitive. Either that the uncle didn’t mix the dumpling filling well.

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Wins: Best All-Rounder

Hill Street Tai Hwa Pork Noodle
Blk 466 Crawford Lane #01-12
Tel: 6292 7477