I went to Plaza Singapura for a quick lunch one weekday with a colleague and headed to an old favourite: Hot Tomato Express. I love how no-nonsense both the food and the prices are, and how the service is friendly and flexible. The set menu included either hot tea or pre-mixed iced lemon tea. Not only were they good enough to give us hot tea with ice instead of the usual over-sweetened iced tea, they also gave us lemon in the tea without us needing to ask. Plus, they even provided extra ice in case one glassful wasn’t enough. Now that’s what I call good service.
The food’s good and cheap too. I liked the lamb chop with aglio olio spaghetti. It costed only $13 for the set including soup and tea. The soup that day was tomato soup, a thick chunky version served with crisp garlic bread on the side. On to the lamb chop. It came with two generous chops, both nicely seared and browned on both sides. They were on the fatty side, so not for diet days, but the fat made such a difference! The brown sauce on the side made the (again!) generous serving of spaghetti very yummy and the green salad on the side was yet another bonus.
In short, a great place for quick, cheap and very satisfying food.
Hot Tomato Express
68 Orchard Road #B2-40 Plaza Singapura
Tel: 6341 9162
This is a rather cheap and comforting dish that freezes very well. It’s great to defrost one of these for a quick pasta dinner when really busy. I normally make a huge batch of this and freeze them in little baggies. The ingredients aren’t expensive at all, especially if you use frozen beef. Not being a fan of mystery meat, I skipped the beef mince and bought frozen beef cubes which I then minced with my food processor.
Please note that this is hardly authentic at all. I doubt it’s anywhere close to what an Italian mama would make and I make no apologies for it. I like this recipe and I’m sharing it. A warning to carnivores: it’s not very meaty because it’s bulked up by the onion, carrot and celery. To me, it’s a good thing because I don’t have to worry about including veggies, though I normally do if I’m not pressed for time. If you’re in for a meat fest, easy! Just add more meat. Cooking is that simple. Uh huh.
1 head garlic
4 large onions
3 large carrots
5 sticks celery
2 tbsp oil
2 punnets button mushrooms, quartered
500 g minced beef
2 tbsp dried oregano or mixed herbs
1 tsp cinnamon powder
2 tsp chilli flakes
2 tsp ground black pepper
2 bay leaves
½ cup red/white wine
2 cans stewed tomatoes, chopped
Peel and chop the garlic, onions, carrots and celery into tiny bits. For goodness sake, please use a food processor of some sort. I salute you if you manage to chop it all by hand.
In a large pot, sweat the onions and garlic in the oil, followed by the carrot and celery. Don’t let any of it brown. Stir in the mushrooms.
Turn up the heat and add the beef, stirring till coloured.
Now add the herbs and spices, followed by the wine.
Allow to bubble before adding the chopped tomatoes.
Turn down the flame and simmer on low for one hour. Alternatively, put it in a slow cooker or thermopot for a couple of hours.
To freeze, allow to cool and then pack into plastic baggies.
To eat, cook macaroni till al dente, toss it in the pasta and season to taste.
Top with cheese and then put under a grill to allow the cheese to melt.