Quick Eats: Tekka Market

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I like going to Tekka Market. Both the market and the hawker sections have such great stalls. The market side always has stuff open all the way into the afternoon on Sundays, making it ideal to catch some fantastic lunch and then buy groceries for dinner. The vegetable stalls have such a variety of ingredients that each time I go I find something I haven’t seen before. It’s a great place to get ingredients for Vietnamese or Thai food. It’s so easy to find Thai basil and other herby leaves here.

Now the hawker side is chock-full of nasi briyani stalls. Yakader is the place I go to. This was the place I had my briyani epiphany. Before this, I never understood why one would cook nuts and raisins with savoury rice. The nuts would just be soft and the raisins pulpy and sweet, which I don’t fancy in savoury food. It all became clear when I had my first spoonful of their rice. The cashews, though not crunchy, gave a lovely fragrance to the rice, and the not-too-sweet raisin gave it extra interest and texture. Now let’s get on to the mutton. It is amazing how tender this stuff is. At first, it seemed deceptively unyielding to the fork, but once a morsel was hacked off, it fairly melted in the mouth. Spiced just right, this stuff is briyani heaven.

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DC spotted some sup tulang at Hanifa’s nearby and ordered some mutton bone soup. It was very peppery and quite nice to gnaw at. I’m not super keen on chewy tendon (I like mine soft and melting), but the soup was nicely flavoured, though a bit of a shock to the system with the amount of pepper in it. It was so good that the family at the next table asked us where we got it and happily slurped up their order. I’d go back to try the mutton and tongue next time.

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Yakader
#01-324

Hanifa’s
#01-256

Minang Nasi Padang: Best Beef Rendang Ever

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Shinta and I were in the Arab Street area so we had to drop by Minang Nasi Padang for lunch. DC had raved about it before (he’s now raving about another place, but more about that in a later post). As usual, we ordered too much. Between the two of us we had beef rendang, curry chicken, squid in its own ink, begedil and sweet potato leaves cooked in coconut milk.

It was all very good quality, with the tender, well-spiced chicken and the richly gravied potato leaves being above average. The  dry-style beef rendang, however, stole the show. Its incredibly depth of flavour and smokiness blew me away. They spiced the dish incredibly well and toasted the spices so well that the slightly tough texture of the meat actually added to its allure. Upon further chewing, the meat yielded more flavour. Despite the lack of tenderness, it’s my favourite beef rendang thus far.

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Minang Nasi Padang
18 & 18A Kandahar St
Tel: 9457 7384

Another Quick Lunch Salad: Brown Rice and Fish

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As you can tell, I haven’t had a great deal of time to cook lately. It’s mainly been work, and keeping up with the various bits and pieces that make up a full life. Am also juggling a new personal project that I hope I can share at some point soon. Unfortunately, cooking has taken the, um, back burner. Today I only managed to quickly rustle up some lunch out of bits and pieces in the fridge and it turned out pretty well!

I knew I wanted something healthy, so it was brown rice and cracked buckwheat. There was leftover romaine, cabbage and basil in the fridge, together with some fish slices. I was inspired by a version of nasi ulam Mum made a few weeks back where she shredded fried wolf herring into rice and local herbs and squeezed plenty of lime juice over it. This time, I wanted a Western version of it and did the lazy thing of combining it all with olive oil and balsamic vinegar. It turned out pretty well!

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Ingredients:

¼ cup brown rice
2 tbsp buckwheat
1 cup water
1 small fish fillet, sliced
1 small head romaine lettuce
1 handful shredded cabbage
25g basil leaves
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar

Method:

  1. Cook the brown rice and buckwheat together with the water in a rice cooker.
  2. When cooked, fluff the rice mixture and stir in the fish slices. Turn off the cooker and leave the fish to cook in the residual heat.
  3. Prepare the vegetables (wash, slice, chop).
  4. Combine the fish and rice mixture with the vegetables and tear the basil leaves gently over.
  5. Stir in the olive oil and balsamic vinegar, top with a few grinds of salt and pepper to taste. Toss and serve.

Serves 1.

Hajah Maimunah

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Hajah Maimunah is the grandmummy of nasi padang places. It’s got lots of very excellent stuff. Make sure you get there early so you get the best selection. There’s always  a queue, so try to avoid the peak lunch period. The day we went, the stars of the meal were the grilled parrotfish and the tahu telor. The parrotfish was done to perfection as parrotfish is very often overcooked. Here, the firm flesh that so easily goes tough and rough was just yielding and incredibly fresh and sweet. Coupled with the kicap manis with chilli and lime juice, the fish was all I really needed. But wait! There was the tahu telor. The tower of good quality taukwa was deep fried till crisp on the outside and soft on the inside. It was another triumph of deepfry and sweet sauce.

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Other good things of note: begedil, grilled chicken with sambal, sayur lodeh. The begedil was soft and flavourful, I always love these potato patties. The grilled chicken with sambal chilli was tender and the sambal full of complex spices. The sayur lodeh had heaps of tender vegetables and very yummy tempeh inside. The beef rendang was good too, with an incredibly aromatic rempah, the only downside was that the meat could have been a lot more tender.

Another excellent thing about the place is the incredibly array of desserts there. There are quite a few different sweet soups like green bean soup and boiled bananas in coconut milk. We didn’t have room for that and took away some kueh-kueh. There’s such a mind-boggling variety there. All I can say is that all the ones I tried were good!

Go try other dishes there and let me know what else is good!

Hajah Maimunah
20 Joo Chiat Road #01-02
Tel: 6348 5457