Din Tai Fung

What welcomes you on the table

Last weekend, we went to Bishan to get something. Since it took over an hour for us to travel and we left the house a little late, it was almost lunch time when we got there. We roamed around for a bit and the husband suggested we eat at Din Tai Fung. Wow, for no occasion we will eat at DTF!! I'm celebrating because it's a bit expensive there, that is for me :D

Chili oil

As you know it, you have to be wait listed before can get a seat at Din Tai Fung. While waiting, we were given the paper so we can choose our orders on our own. For me, this is really good because sometimes I'm kinda hesitant to order if there's a bit of language barrier between me and the taker. You can see a big menu with photos and description outside, too. 

We waited for about 15 minutes before we were ushered to our table. When we took our seats, we were given hot tea and sauce plates with ginger strips. Below you can see the card on how to eat a Xiao Long Bao.

Ginger and instruction on how to eat Xiao Long Bao

For starters, we had the fried pork and veggie dumpling. I cannot remember what the sauce is but I didn't like it. It was brown and tasted like sweet-salty in a weird kind of way. :D The husband didn't like it too. So we dipped it in chili oil/soy sauce.

Pork and Vegetable Fried Dumplings

The last time we ate the DTF, we had the breaded pork chop and I was surprised that the one served to use didn't look like it at all! But I still liked it, it was soft and as always, the fried rice was superb!

Pork chop atop the fried rice

I felt so sad that I ordered the wrong item. I really thought I chose the Xiao Long Bao, not the dumpling. Argh! But these didn't disappoint at all. 

Dumplings prettily arranged

I wasn't able to take a photo of the two noodles that we ordered. You'd wonder what we would do with two noodles, right? Actually I made a mistake (again) by ordering plain noodles for the little girl. I didn't know plain would mean nothing going with it. Zilch, zero, nada. Of course my little girl didn't like it so we had to get another one. As you can see below, the dumpling also has soup inside. It was really a wonderful treat! :)

See the juicy dumpling?

Total bill was $41 something . It was just okay. However, for me, it was already expensive :D I could actually eat these kind of food in Manila with a lower rate. But hey, we're talking about Din Tai Fung here, baby! :) I will always go back, if money isn't an issue!

Din Tai Fung
Website: www.dintaifung.com.sg
Branch Visited:
Junction 8 Shopping Centre
9 Bishan Place #01-41 Singapore 579837

Contact: +65 6356 5228

Chicken Satay

Ingredients:

• 4 chicken legs and thighs (preferred) or 4 chicken breasts (boneless and skinless)
• 1 tsp coriander powder
• 2 stalks lemongrass, chopped
• 6 shallots, peeled and chopped
• 2 cloves garlic, chopped
• 4 Tbsp cooking oil
• 1 tsp chili powder
• 2 tsp turmeric powder
• 4 tsp of kecap manis (Indonesian sweet soy sauce)
• 1 tsp oyster sauce
• Bamboo skewers, soaked in water for 2 hours to avoid burning (optional)

Method:

1. Cut the chicken meat into small cubes. The recipe suggests to grind the spices in a food processor to create a paste however I just mixed everything. You can also pound it if you have mortar and pestle.
2. Marinate the chicken pieces with the spice paste for 10-12 hours.
3. Thread the meat onto the bamboo skewers and grill for 2-3 minutes on each side. Serve hot with the fresh cucumber pieces and onions.

For the dipping sauce, please follow the satay peanut sauce recipe.

After 8 hours of marination

Grilled to perfection

Peanut Sauce

Bao Today

Over the weekend, we thought of using the voucher we purchased last month. I was excited to eat dimsum again! :)

We got to Marina Square past 1pm and we were really hungry already.  Good thing the place wasn't packed so we got ourselves a table right away and the staff offered a high chair for the little tot. Service is good and they started serving our orders after 10 minutes! :)

I was a bit disappointed because a lot of the items we chose were not available - like the Xiao Long Bao and the Baked Egg Tarts. Boo.

Mango Pudding

Our drinks - Pineapple Ice Blended and Milo Dinosaur

The Shrimp and Spinach Dumplings were really tasty! I loved that it has a generous amount of shrimps in it.

Shrimp and Spinach Dumpling

Chee Cheong Fun with Scallops were soft and yummy on the inside. The sauce perfectly complimented the excellent texture of the noodle and the scallops inside.

Chee Cheong Fun with Scallops

This was supposed to be my meal but the tot finished all the noodles! This dish also came with a soup with 2 dumplings in it. I liked the char siew and the fried dumplings!

Char Siew and Golden Dumpling

The prawn dumpling was such a delight, I forgot I was disappointed that they didn't have Xiao Long Bao anymore!

Scallop Prawn Dumpling

The spare ribs was a bit of a letdown because there were too much fat and bones, not much meat. :(

Spare Ribs

Instead of having the Siew Mai, I don't know why I chose the Chicken Bao. I guess I just wanted to try it since it was something different. It was made of chicken and chives, and I liked how it was a bit of savory and sweet at the same time.

Chicken Sesame Bao

I forgot to take a photo of the Salmon that the husband had. I was too busy feeding the little girl. :D

Overall, I was pleased with the food. Everything we had were good! Well, I guess except for the Mango Pudding which I think tasted like it was really made with artificial mango flavoring. I guess I was happy we only paid about $21.50 for everything we had but technically it was $41.50, thanks to our voucher!

Bao Today

6 Raffles Boulevard,

#02-234 Marina Square, Singapore

Tel: +65 6336 2237 | Website

Third Time's the Charm

The husband and I have been craving for noodles from this stall in the round market for the last 2 weeks. The first time we went was during Easter Sunday and the second was on a Saturday few weeks ago. In both instances, we went there for dinner and the stall was closed. Last Saturday, we went there for lunch and it was open. Yahoo!!

You can see the long line of eager noodle fanatics.

The usual items they sell and have different sizes/prices.

I got the Spare Rib Mushroom Noodle

Dumpling noodle - $3

Our help had the dumpling noodle. The dumplings were big and the whole serving was huge. Not a disappointment at all.

Chicken Feet Mushroom Noodle - $4

The husband had the chicken feet mushroom noodles. As a big guy, the $4 serving was enough for him. It had 3 dumplings and 4 or 5 slow-cooked chicken feet.

Spare Ribs Mushroom Noodles - $5

I had this really large portion of the Spare Ribs Mushroom Noodles. It had char siew slices, 3 chock-full shrimp dumplings, mushrooms and oh-so tender spare ribs!

Yummy Sarawak Kolo Mee

Blk 137 Tampines Round Market and Food Centre #01-45

Open 5:00am - 3:00pm daily

For Quick Dimsum Bites

Dimsum Diner in Gaisano Mall

I had my usual tao si spare ribs rice toppings. This is what I normally order and I love that the meat is tender and is perfectly complemented with chili garlic + soy sauce + calamansi (local lemon).

Tao Si Spare Ribs rice toppings Php 89

My husband's order was chicken noodle soup since he didn't want to have rice. In the end, he still ate a lot :D

Chicken Mami Noodles Php 68

The husband and I wanted additional dimsum so we ordered the Siomai Supreme.  It's not the same size at it used to be. :( I guess I should be happy that the taste is still the same. Still sumptuous as I can remember.

Siomai Supreme Php 60

My sister had the beef brisket noodles. The noodles and the soup is a generic kind which they add ingredients such as wanton/wonton or beef brisket.

Beef Brisket Noodles Php 85

Another favorite of ours (my sister, brother and mine) is the salt and pepper ribs. The ribs are seasoned and deep fried to perfection. Nom, nom!

Salt & Pepper Spare Ribs

Dimsum Diner's chili garlic oil.  You can buy a bottle for Php 150. :)

Chili Sauce

This is my ultimate favorite, Mango Sago. It's fresh ripe mango shake with bits of little sago balls. The drink is creamy and just enough sweetness with a pop of sago here and there, oh happiness! :)

Mango sago Php 45

Dimsum Diner Branches:

Bajada (In front of SSS)

Damosa Complex

Gaisano Mall 4th Floor

Guerrero St.

Unit A Mc. Arthur Hi-way, Matina

110 A Quirino St., Davao City 

Unit 3 Phase 3 Fairlanes Bowling Center F. Torres St.

Price per person: Php 120

Website: http://www.dimsumdiner.com.ph/

Chicken in Pandan Leaves

It's a Saturday and we're home. It's time for us to prepare things as we will be going to a 2 week vacation in the PI next week. I'm so freakin' excited!! :) I will definitely blog about all the food that I'm going to eat when I'm in Bacolod, Dumaguete and of course, my lovely hometown, Davao City. :)

Back to my topic, I thought of making this Thai dish called, Gai horbaitoey, or commonly called  Chicken Pandan or Chicken in Pandan Leaves. It's a bit labor intensive, like the Pad Thai that I made on Friday, but I tell you, it's worth all the effort. :)


What you need:

• 400 grams chicken thigh fillet
• 1 tbsp coriander powder
• 1 tbsp garlic powder
• 1 tbsp sugar
• 1 1/2 tbsp light soy sauce
• 1 tablespoon sesame oil
• 1 stalk lemongrass, chopped
• 30-35 pandan leaves, washed and dried

Pandanus amaryllifolius

Sauce:

• 5 tbsp water
• 4 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1/2 tsp turmeric
• 1/2 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1/4 tsp salt
• 3 tbsp sugar
• 2 inches ginger, grated and squeezed

Guide: http://www.realthairecipes.com/recipes/chicken-wrapped-in-pandan-leaf/

Directions:

1. Cut chicken into 2" chunks.
2. Mix the marinade ingredients in a bowl. Marinate chicken for 3-4 hours. Cover and keep in the fridge.
3. To make the sauce, dry roast the sesame seeds on a non stick skillet. Add the remaining ingredients for the sauce. Cook until it becomes thick. Remove from heat and set aside.

4. Prepare the leaf packets. You can view the instructions here. Alternatively, you can wrap the chicken just by rolling it up with a leaf.

a leaf packet

Safe and secure

5. Insert chicken pieces into the leaf packet. Secure with a toothpick.
6. Prepare a pan and fill with oil. Heat oil thoroughly before frying the chicken. Cook chicken for about 8 minutes or until brown.

7. Serve with sauce and warm rice.

Pad Thai on a Friday

Originally, I want to make a vegetarian pad thai but since the husband will be devouring this, he would appreciate to have at least some meat. So there, I added some shrimps. :) I have been itching to make pad thai but always put it off because I know it requires a lot of work (read: pain in the neck). Today, my friends, I have conquered my fear and made my first ever pad thai! :) Read on and I hope you'll find it easier than the usual recipe you see online. 

Ingredients:

• 200 grams flat rice noodles 
• 1/4 cup light soy sauce 
• 1/4 cup lime juice 
• 2 tbsp peanut butter 
• 2 tbsp hot sauce (optional)
• 1/4 cup brown sugar
• 2 tsp fish sauce 
• 1 medium onion, chopped 
• 4 cloves garlic, minced 
• 2 tbsp sesame oil
• 10-15 pcs shrimps, peeled and deveined 
• 1/4 cup crushed peanuts (optional) 
• scallions, sliced
• chinese celery for topping
• 1 block tofu, cubed and dry pan fried 

Directions:

1. Prepare the tofu by slicing into half an inch and pat them dry with cloth napkins. "Dry fry" them on a non stick skillet to make the tofu more firm as it is packed with water.  Do not use oil in doing this. Set aside.
2. Cook the noodles according to instructions of the packet. Drain and set aside.
3. Using a mixing bowl, combine all the ingredients for the sauce.
4. In a large skillet over medium heat, saute the garlic and onion on the sesame oil. Add shrimps. Cook until they turn orange.
5. Carefully add the sauce mixture. Let it stand for about 3-5 minutes. Add noodles and make sure they are coated thoroughly.
6. Remove from heat. Pour on a serving dish, top with crushed peanuts, scallions, chinese celery and tofu.

Loving the nutty, salty and spicy taste of the dish

Oriental Stir Fried Chicken

Originally, I was aiming for Kung Pao Chicken. Hee hee But I didn't have sesame oil and bell peppers. I still followed around the same marinade though - rice wine, distilled vinegar, sugar, light soy sauce and cornstarch. Instead of bell peppers, I used celery. The husband is my judge, and he said it was great. :D

Ingredients:

• 300 grams chicken breast, diced
• 4 cloves garlic, minced
• 1/4 onion, sliced
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 2 tbsp light soy sauce
• 2 tbsp rice wine
• 1 tbsp distilled vinegar
• 6 pcs dried chilies, chopped
• 150 grams celery, cut into small pieces
• 100 grams cashew nuts, chopped and roasted

Rice wine, distilled white vinegar, garlic and dried chilies

Directions:

1. In a bowl, combine sugar, cornstarch, soy sauce, rice wine and vinegar. Mix well and add the chicken breast. Let it stand for about half an hour.
2. Using a pan, heat the oil. Saute onion and garlic. Add chili peppers and celery. Mix in chicken together with it's marinade. Cook thoroughly for about 10-12 minutes.
3. Remove from heat and pour a serving on a cup of rice. Top with roasted cashew nuts.

Dinner's ready!

Oriental Braised Pork and Shiitake Mushrooms

We have some leftover mushrooms sitting on the fridge so I thought of making use of them for dinner last night. It's been a while since we had the Oriental Braised Pork and Shiitake Mushrooms and I was in the mood for a pork dish. :)

Ingredients:

• 300 grams pork belly, cut up into 1-2 inch cubes
• 1 cinnamon stick
• 3 star anise
• 5 cloves garlic, crushed
• 1/4 cup dark soy sauce
• 3 tbsp brown sugar
• 3 cups water
• 150 grams fresh shiitake mushrooms, cut into quarters
• 4-5 boiled eggs (optional)

Directions:

1. Place everything into a pot. Bring to slow boil.
2. Check every now and then if the sauce dries up. Add more water if needed.
3. Wait until the meat has become very tender and adjust the taste of the sauce for the last time. 
4. Top with boiled egg if preferred. Serve with hot rice. This goes well with Yang Zhou Fried Rice too! :)

Let's dig in!

Chili Garlice Sauce

One would think that since I'm in Singapore, I would be happy because of the Chinese food. But unfortunately, I'd still choose Hongkong for my siomai and spare ribs fix. You see, the food here is strongly influenced by Malay cuisine and sometimes I think, Indian as well. Actually, I noticed it's more of Malaysian -- which they call Peranakan. Don't get me wrong here, I like the food. But if this is what you see everyday I'm sure you would understand where I'm coming from. :) They usually have this chili sauce which they just put all the ingredients into a blender and that's it. (See this for a sample recipe and how it looks like) I'm not used to this kind of chili. I want the cooked chili with lotsa garlic bits! Because of this dilemma, I have thought of making my own chili garlic sauce. Good thing, it was a success.  :)

Ingredients:

• 20 dried chilies, minced
• 1 1/2 - 2 bulbs garlic, minced
• 1/4 cup peanut oil/vegetable oil

Directions:

1. Mince the chilies and garlic. Before mincing the chilies, make sure to remove the seeds. You may adjust the amount of garlic according to your preference.
2. Mix chilies and garlic in a pan. Add oil.
3. Cook over low heat for about 20-30 minutes until garlic becomes crunchy and chilies turn dark red.
4. Let mixture cool before putting into jar.

In the bottle

I have tried using the fresh chilies before but the Husband said it was not as spicy as the previous one that I made. So in case you want you try another kind of chili, you may not get the "hot-ness" that you want. Hee hee

I think you could also opt to add dried shrimps, salt and even lemon. This I have yet to try next time. For now, I'm off to have siomai (siew mai) for my lunch and definitely use my chili garlic sauce with calamansi (Philippine Lemon) and light soy sauce. :)