Tekong at Changi

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Shinta wanted to eat seafood and we found ourselves in my neck of the woods. The oddly named Tekong Seafood is at Changi Point, somewhat badly located in a building way to the back of the hawker centre. We were there on recommendation of Shinta’s guildmate and ordered most of his recommendations.

The gong-gong was decent, though nothing to shout about. A bit chewy, not particularly tasty nor fishy, went decently with the sweet chilli sauce. Next.

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I quite liked the meesua though it’s not something that I’d make a special trip down for. I liked how the special meesua was just cooked so it was still rather stiff and almost chewy, a bit like very fine meekia. The sauce was the classic brown gloopy sauce that was very well made, aromatic and full of seafoody flavour. Yummy.

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Things really started going when the deepfried squid rings appeared. They were so good that they disappeared before everything else and we had to immediately order a second plate of the stuff. The batter was very crisp and perfectly seasoned with plenty of salt crystals, aromatic curry leaves and a touch of sweet. I liked how the crispy outer layer gave way to the slightly chewy squid on the inside.

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I thought the oat prawns were great too. I normally prefer prawns poached as it really brings out the flavour, but this time the flavour wasn’t sacrificed as they fried them so the heads were still juicy inside. Plenty of crunch from the batter and oats, prawns fried well so that it was so crispy that the shells could be eaten too yet still juicy on the inside. Nothing much to criticise here. Great stuff.

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Aim of the next visit? To check out their crabs!

Tekong Seafood Restaurant
Block 6 Changi Village Road #01-2100 Changi Village
Tel: 6542 8923

Special Oat Cookies

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I made these oat cookies as a birthday present for someone special. Not only did it have to have less sugar, it also needed unique flavours to distinguish it from store-bought or other quotidian home-baked stuff. Oat cookies can be boring as it seems so healthy, but fiddling around with the flavours gave the old-fashioned recipe a nice lift. The verdict? She liked it!

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Ingredients:

250g rolled oats
130g plain flour
130g sugar
1 tsp cream of tartar
½ tsp bicarbonate of soda
½tsp salt
200g butter, melted
1 egg

cherry and chocolate
1 small handful dried cherries, chopped
20g dark chocolate, chopped

pistachio and orange flower
1 handful of shelled pistachios, chopped
1 tsp orange flower water

apricot and almond
5 dried apricots, chopped
1 small handful almonds, chopped

crystallised ginger and walnut
6 cubes crystallised ginger, chopped
5 walnut halves, chopped

Method:

  1. Preheat oven to 150°C. Line 2 cookie trays with greaseproof paper.
  2. Mix all the dry ingredients thoroughly, then stir in the egg and butter. Feel free to use your fingers to mix thoroughly.
  3. Divide into 4 lots and mix in the flavourings separately.
  4. Using your hands, roll the mixture into tight balls and space out about 2 inches apart on the lined trays.
  5. Bake for 20 to 30 mins or until golden brown. Remove immediately and cool on a wire rack.

Makes about 40 cookies.