AromaCookery

Ma Maison (The Central)

For my birthday last Saturday, I cooked a simple vegetarian meal for Ricky and my mom. Guess I've reached the age where:
(a) birthdays are not just about me;
(b) or big presents and lavish meals, for that matter;
(c) what matters most is time spent with loved ones; and
(d) I try to gain karmic points by being eco- and animal-friendly.

Cha soba salad (S$7.00)

The last point being especially true as we had to redeem ourselves following a lovely omnivorous meal at Ma Maison, the charming Japanese restaurant masquerading as a French one.

HK Kim Gary Restaurant

Supreme beef curry baked with Swiss cheese ($10.50)

Tiong Bahru Lee Hong Kee Cantonese Roasted

Hi folks, enjoy the pics first. Commentary will be posted soon!

Char siew noodles, S$3.00

See Sean Rice Stall

Sweet and sour pork, S$10.00

This zi-char (Chinese stir-fries) stall has been around for as long as I can remember. My late father, who had a business nearby, favored them over other zi-char stalls in the same food centre for their fresh ingredients and tasty, consistent cooking. For the two years I worked at the family business, my dad frequently tar-powed (bought take-out) their Hainanese chicken rice and stir-fried hor-fun for our lunch.

So, on Saturday evening, when Ricky had an errand to run in Chinatown, I jumped at the chance to revisit See Sean (say "see sin", not "see Shawn").

Egg tarts from Fancy Delight

Every Saturday, I'm the dutiful daughter-in-law who accompanies her mother-in-law to Tanjong Pagar market for her weekly grocery shopping. There's a little shop near the famous muffin place that has also made a name for itself selling little egg tarts, although its queue isn't quite as long as that of the muffin place.

      
       Cup-shaped egg tarts, S$1.20 each.

Don't be fooled by the close-up shots, these egg tarts are tiny. Measuring 6 cm tall and 4 cm wide, they're unlike the delicate, thin-crust egg tarts we are used to. The pastry here, radically different from the oil and water dough pastry of Chinese-style egg tarts, is thick and crisp, tasting almost like digestive biscuits. The custard, while smooth, is eggier and denser. Although small, eating just one makes me feel full.

I think these tarts were made for guys. Well, men aren't the most delicate of eaters. Here, the crusts don't disintegrate readily, the tarts hold their shape up after biting into them, and they are pretty filling.