I guess many of you may have already come to know of this awesome chinese eatery that’s cheap and yummy. I know I’m a ‘lil slow in discovering this gem but still, allow yourself to indulge in my delish food pictures and drop by the eatery again!!
This post is for my 2nd visit to the eatery, but 1st time to the Bugis outlet. Small but quaint, the eatery was surprisingly filled with many Japanese patrons, most of whom were white-collars.
We had a bowl of Hot & Sour Soup (酸辣汤) to kickstart the meal while waiting for the other dishes to arrive. Though I wished for it to be more sour and spicier, it still makes for a decent bowl of soup to warm your stomach.
Price: S$3++/pax
(ps: the powder thingy was pepper, in case you were wondering. You’re welcomed.)
My bowl of Zha Jiang Mian (炸酱面) came up not long after. It may look like a small bowl, but it was packed with lotsa ingredients and was surprisingly able to fill your tummy up quite a ‘lil (of ‘cos since you’ll be tempted to order other sides too so this size is decent enough).
I really like it! One of my must-order when I come here.
Price: S$5++/bowl
Xiao Long Baos (小笼包s)! Skin was thin and the minced meat was marinated nicely. One minus point for me was I prefer my Xiao Long Baos with more soup stock in them, so I thought these didn’t have enough.
Price: S$7++/7pcs
Lastly, one of my favourite Pan-fried Dumplings (锅贴) which I’ve tried so far. 1st time I see these dumplings that came with ‘open ends’. Marinated and pan-fried to perfection!
Price: S$8++/10pcs
Special Appearance:
Tried this Red Bean Pancake (红豆饼) dessert during my 1st visit to Jing Hua. Super yums! Plus they only prepare upon ordering, hence you can be sure it’ll be piping hot when it’s delivered to you.
Price: S$10
Doing up this post’s making me so hungry now. Please excuse me while I go hunt for food.
Till next time! Ciao!
Jing Hua Restaurant
Outlet 1
21 Neil Road, Singapore 088814
Tel: +65 6221-3060
Hours: Thursdays to Tuesdays 1130am-3pm; 530pm-930pm / Closed on Wednesdays
Last week, I was invited by Paradise Group to a sponsored food tasting session at their new kid on the block, Paradise Teochew Restaurant (潮樂軒), located at the Chinese Swimming Club. With this, Paradise Group aims to extend deeper into its roots of being the experts in Chinese cuisine.
Teochew cuisine is famed for its deft handling of seafood and poultry, particularly in bringing out the natural taste of the fresh ingredients used. It is also known for being a celebrated source of healthy and light dishes, being light-handed on the seasonings and with minimal use of oil.
I was delighted when checking out their extensive menu of over a hundred dishes of Teochew style signatures, from appetisers and braised specialties to a full line-up of seafood, meat and poultries, and even coupled with an array of dim sum offerings. Diners will be sooo spoilt for choice!
After deciding on my choice of dishes, I sat back and allow myself to soak in the happy atmosphere of the spacious and brightly lit restaurant. At the same time, nibbling on the peanuts side dish as well as having a Glutinous Rice Tea to help revv up my system before the awesome meal.
Our appetiser was the Braised Trio Combination in Teochew Style (潮式卤味三拼盘).
Price: $22 for small / $33 for medium / $44 for large.
Consisting of Braised Duck Meat, Braised Octopus and Braised Pork Belly, couple with Braised Beancurd at the bottom too. The meat was braised so nicely and I actually finished them together with the skin and fats (which usually I’ll pick them out and just eat the meat parts). It’s my first time eating octopus braised in this way too!
Next up for our Main No. 1, we had the Sautéed Pomfret Fillet with Tomato and Salted Vegetables (咸菜番茄煮鲳鱼件).
Price: $28 for small / $42 for medium / $56 for large
The tomato soup base was rather refreshing when coupled with salted vegetables and onions. The pomfret used was really fresh too!
For our Main No. 2, we went for Stewed Pork Ribs with Bitter Gourd and Cucumber in Casserole (黄瓜凉瓜排骨煲).
Price: $18 for small / $27 for medium / $36 for large
Warning: This dish is for bitter gourd lovers only.
The soup tasted really nourishing, with the bitter gourd aftertaste lingering in your throat for awhile after you swallowed it. But it made me wanna keep sinking my spoon into the casserole for more. The pork ribs soaked in all the goodness from the soup, though I was wishing the meat can be a ‘lil more tender.
Next up was our vegetable choice of Braised Mustard Green with Shredded Conpoy and Dried Shrimps (瑶柱虾籽大芥菜).
Price: $18 for small / $27 for medium / $36 for large
Frankly speaking, this was my first time trying mustard green, without any prior knowledge of how this vegetable was going to taste like. I have to say, this dish made me feel really healthy and for consuming my daily intake of 2 portions of greens. This crunchy vegetable has an aftertaste similar to that of bitter gourd, but with an even rawer taste. If you are not a fan of mustard green, do still have a taste of the clear and sweet stock base.
I can never do without rice for a day, and being a fried rice lover, I’ll definitely not miss out on Fried Rice wih Yam in Teochew Style (潮式芋头炒饭).
Price: $14 for small / $21 for medium / $28 for large
Generous portion of various ingredients like prawns and yam in this fried rice! The small size can actually serve 2-3 pax, but it’s so yummy I think I can have the whole plate to myself.
Every meal has to end with a dessert, hence we chose a very Teochew style dessert of Crispy Pumpkin, Yam and Sweet Potato Strips (金银三宝烙) which we haven’t tried before.
Price: $12 (one size)
Eat it while it’s hot! This dessert was sooo addictive, couple with the peanut bits sprinkled on top. Even though I was already very full from the previous dishes, I simply cannot not have more than one serving of this. Highly recommended!!
With a sweet ending to this food tasting session, the overall experience was really pleasant and comforting (to our satisfied tummies). The PR Manager of this restaurant, Leon Teh, had been really helpful and attentive to all our needs, patiently introducing and explaining to us about each dish that we ordered.
Although this place is a ‘lil far off for me since I stay in the North (Chinese Swimming Club is located near Parkway Parade), I’d loved to bring my family here one day for them to try the lovely and healthy dishes, and for me to give their a dim sum a go too.
Thanks again to the Paradise Group for this experience!
I hope you guys can go try it out too!! ^_^
Ola!
So, having been missing from this scene for quite awhile, I’m back now to bring you saliva-inducing snippets from my recent food tasting session at one of the establishments under the belt of Paradise Group.
Taste Paradise (味之楼) opened its doors in 2006 as a cozy and intimate restaurant in Chinatown. With good reviews and at the encouragement of many satisfied customers, the restaurant was relocated to ION Orchard in 2009 to serve diners in a grand and majestic ambience, at a more convenient location.
Marking 9 years of establishment with tens of thousands of satisfied diners, Taste Paradise embarks on a new journey of providing an exceptional dining experience that engages all senses with a new menu, refurbished restaurant interior and the usual excellence in service. As Paradise Group’s Brand Ambassador, I was really elated to be invited to this food tasting session for its new menu launched recently, showcasing more Cantonese delicacies and refreshing takes on modern Chinese dishes. Our sumptuous 7-course meal kicked off with Crisp-fried Soft Shell Crab (肉松软壳蟹) tossed with Pork Floss for our appetiser. (S$15.80 per serving) As the name states, the soft shell crab was crisply fried well, and coupling with pork floss was a match-make in heaven.
Our starter was a Combination of Pan-seared Foie Gras, Wasabi Mayonnaise Prawn and Sliced Peking Duck. (味之楼经典三品 — 煎鹅肝，芥末奶滋虾，北京片皮鸭) (S$22 per serving) We were advised by our friendly server Vincent Lee, who also happens to be the supervisor of this Taste Paradise outlet, on the sequence in tasting this dish for the utmost experience. So we had to start off with the foie gras, which literally melted in our mouths. I was never a foie gras person, but I finished this in record timing. Next would be the peking duck skin, which was crispy and yet with some juicy fats to add to the taste. Followed by the succulent prawn, in which matching with wasabi mayonnaise never goes wrong. Lastly, eating the chunky watermelon piece which helped to prep our palette for the dish to come. For the soup, we decided to go for the Double-boiled Whole Yellow Melon Soup with Assorted Seafood and Diced Mushrooms (海鲜炖金盅), as I’m not a fan of shark’s fin. (S$18 per serving) Having boiled the melon as a whole for hours with generous amount of ingredients (lots of dried and fresh scallops, fish maw, crab meat, diced mushrooms and duck meat), the soup tasted heavenly. And when we scooped the soup up the long melon ‘passageway’, some bits of soft melon flesh were scraped off onto our spoons too, adding even more melon taste to the whole experience.
Up next! Pan-seared Kurobuta Pork with “Dang Gui” Sauce (当归黑豚肉) for our meat option. (S$22 per serving) This dish was SO. GOOD. The pork fillet was really tender with bits of fats in between, and the “dang gui” sauce was an interesting and refreshing twist. Something which I hadn’t tasted before elsewhere. *thumbs up*
Our 5th course was Crisp-fried Edamame Tofu with White Truffle and Mushroom Sauce (白松露翡翠碧玉), because I love truffle be it white or black. *cues Michael Jackson’s song “Black or White”* (S$8 per serving) It didn’t disappoint me! The white truffle taste was strong enough yet not overpowering, and went really well with the crispy-on-the-outside-soft-on-the-inside edamame tofu. I can have 2 to 3 servings of this at one go.
Because I really love truffle, I chose for my main dish to be Stir-fried Angel Hair Pasta with Black Truffle Sauce with Assorted Seafood (黑松露海鲜天使面) (S$12 per serving) Lovely truffle smell whiffed past my nose, and its taste filled up my whole mouth when I tasted the pasta. Plus I’m more of a seafood than meat person, hence I was happy to see chunks of fresh scallops and prawns in this dish as well (as with all the previous dishes with seafood too).
Sadly, we’ve come to the last course of this sumptuous meal for the day. To end on an sweeter note, we chose 2 different types of desserts to try out.
Warm Double-boiled Hashima with American Ginseng and Red Dates (温泡参红枣炖雪蛤). (S$12.80 per serving) Coupled with a generous portion of hashima, I can already feel the collagen taking their spot under my face skin after consuming it.
Combination of Chilled Mango Puree, Black Glutinous Rice with Ice Cream and Pumpkin Pastry (甜品三品 — 杨枝甘露，黑糯米伴雪糕，南瓜饼). (S$10.80 per serving) One scoop of the refreshing mango puree, one bite of the chewy pumpkin pastry, then one small spoonful of the black glutinous rice with coconut ice cream. More than perfect ending! So satisfying! *smack lips*
Next time when you are having a headache on where to bring your family and friends for celebrations and gatherings, why not go to Taste Paradise and check out their exciting new menu! I guarantee you will not be disappointed! *wide grin*
Couple of days back, Ving had the honor to be invited to a food tasting session at Paradise Inn at Marina Square.
Started 7 years ago, Paradise Inn is the third culinary concept initiated by Paradise Group and is currently the brand with the most number of outlets island-wide. As her brand tagline suggests, Paradise Inn aims to be an all-in-one dining concept — a restaurant, tea-house, as well as dessert place. Therefore, the focus of the menu is circled around these three main areas.
Paradise Inn‘s main menu offers nostalgic and familiar home-cooked dishes that are popular among local Chinese. One can easily call these ‘comfort food’ or ‘grandma’s dishes’. Think of them as simple, heart-warming and nothing pretentious. Like how a granny would have cooked it, the quality of the ingredients used and affordability are the main concerns when these dishes are concocted. Paradise Inn’s current revamped menu’s version is already the fourth, combining the best and most popular dishes from all the past versions. So let’s check out what awesome dishes Ving and buddy be served today!!!
Starting out with some lovely drinks… Left:Floral & Herb-infused Hot Tea (S$3.80++ per person)
Our combination was Lily Flower + Forget Me Not + Dried Longan + Chrysanthemum. Benefits: Nourishes lungs. Relieves cough. Detoxifies the body and has beauty enhancing properties.
It smells and tastes light and floral, with notes from chrysanthemum at the end.
Nice to have it after a heavy meal!
Bonus for the presentation aspect, whereby it comes in a nice little teapot and kept warm with a burning candle at the bottom.
Right:Fruit-infused Ice Tea (S$4.20++ per glass)
We chose the Elderflower and Melon combination, which was very refreshing and suitable for Singapore’s hot weather!
It was gone in no time!
Before the mains were served, a strong supporting actor came into the scene… Stewed Pork Belly served with Lotus Bun, S$2.60++ per pieceI’m usually not a fan of pork belly, but gosh Paradise Inn sure knows how to do this dish well.
Having been simmered for hours, the meat is so tender with the right amount of fats melting in your mouth, coupled with the homemade sauce and sweet soft lotus bun.
My gosh. Every bite feels like heaven.
Can I have one more piece, please?!
Then came one of our main leads for the day… Traditional Double-Boiled Black Chicken Ginseng Soup, S$23.90++ per potIngredients used:
Black Chicken + Ginseng + American Ginseng + Spare Ribs + Lean Meat + Chicken + Chicken Feet
Benefits:
Nourishes lungs. Improves blood circulation. Rejuvenates the body.
Every spoonful of it oozing with goodness! It was light and very flavorful, no doubt that it had been double-boiled for hours.
Plus it doesn’t cause your mouth to have this greasy feel at all.
I can totally have at least 3 bowls of this!
Hot-Plate Tofu with Preserved ‘Cai Xin’ and Minced Pork, S$11.90++I’ve always been a fan of hot-plate tofu (a must-have for me during zi-char sessions).
Generous portion of bursting flavors, coupled with a big tofu that’s crispy on the outside but soft and silky on the inside.
I can literally consume the whole thing by myself! >.<
Sauteed French Beans with Dried Shrimps and Preserved Turnip, S$12.90++Only one word to describe this dish: CRUNCHY It was actually rather addictive to keep munching on this dish ‘cos of its crunchiness.
But of ‘cos the yumminess played a big part too!
Crisp-Fried Crystal Prawns with Salted Egg Yolk, S$18.90++One of my all-time favourite (though very sinful) dishes in Paradise restaurants.
I first tried this in Canton Paradise, and have never gotten enough of its taste.
Was so happy to find it in Paradise Inn too!!
The richness of the salted egg yolk you can never forget, couple with big prawns crisp-fried to the right degree
. Supreme Seafood Fried Rice, S$12.90++I’m super love fried rice, and this is what I would call the “Golden Fried Rice“.
Paradise Inn isn’t stingy with the ingredients at all, with chunky bits of fresh prawns and scallops.
Plus point which differentiates this from other fried rice:
They added in fish roe, which contributes to this slight crunchiness when u are chewing your rice.
Gosh…. I can eat this everyday.
The spread!! Happy and satisfied (and super full) us after the treat!! Thank you very much for the sumptuous meal, Paradise Inn!!! ^_^ *throws confetti*
大家好！！！(Please read/say/think of/exclaim this in Cantonese, if you know Cantonese.)
In this series of “Days of Ving’s Life“, we are going to HONG KONG!!!
Yes, again, if you have been following my site.
What to do? I like going to Hong Kong for it’s food and shopping………
Plus it’s only a short flight from Singapore, and at times you can get a rather good deal for both the airfare as well as accommodation.
Like this time round!!!
I actually got my plane ticket (flew via United Airline) plus hotel accommodation (stayed at Dorsett Mongkok Hotel for 7 nights) for about S$800!!!
Awesome deal huh???
Waiting for our 5+am flight at Changi Airport Terminal 3… Introducing Zock the Joker, my travel companion for this trip! He totally enjoyed the flight. Finally reached Hong Kong International Airport at 9+am! Good timing!
Gotta love the cooling weather during this period… Got a calling card that came with data network for only HKD80!
It lasted me throughout my whole trip! Realised I didn’t take any pictures at all of the hotel room haha…
It’s relatively small (as of most hotels/hostels in Hong Kong), but very clean and well-equipped.
Dorsett Mongkok Hotel is situated near Olympic MTR Station (about a 10-minute walk), away from the town area but not any less of the Hong Kong style of hustle and bustle.
There are many food eateries options around the hotel area, with a supermarket, two 7-11 outlets and a 24-hour McDonald’s opposite it.
The hotel also provides shuttle bus service to and fro the airport, as well as to places like Langham Place, Ladies Market, Canton Road, Elements, etc.
To add, the hotel staff were very nice, friendly and professional.
Our check-in time was supposed to be at 2pm but we arrived earlier at about 12 noon.
Thinking we can just leave our luggages with the hotel and and go for lunch, then return at 2pm again.
However, the receptionist pleasantly informed us that we can check-in straight and proceed to our room as it was ready.
Our luggages were brought up to our room by the hotel staff, without us having to lug them up ourselves.
I would totally stay at this hotel again the next time I return to Hong Kong!
(Website: http://www.mongkok.dorsetthotels.com/en/home/ )
Ok didn’t notice I blabbered so much on the hotel itself hahaha….
Moving on……..
We went to explore a new area which we’d never been to before — Tuen Mun. Truth be told, the very 1st time I heard of and got to know about Tuen Mun was ‘cos of a serial rapist-cum-murderer case that happened like 20 years back.
It was famously being adopted in the Hong Kong movie titled “Tuen Mun Sik Mo” (Tuen Mun Rapist) in 1994.
If you are interested, you can read about it here.
It’s actually a rather nice and quiet environment to live in. Took this small train to V City at Tuen Mun Station for lunch! Drinks first before going for the main highlight of the 1st night in Hong Kong!! I actually like this drink!! Sweet milk with raw egg haha~~ Took the Ding Ding Bus to our destination! Tadah!!! Happy Valley Racecourse!!! =D
So happening!!! Since it’s my 1st time to Happy Valley and I’ve never bet on horse-racing before, decided to try it out!!
Betting slip!! Call it beginner’s luck or woman’s instinct, the horses I chose for both races came in FIRST!!!
So happy can!!! *pops champagne* The atmosphere at the racecourse was really high too, with people shouting the numbers of the horses which they placed bets on.
I didn’t stay to watch all the 9 races that night though.
Happily went for supper after collecting my winnings! *teeheehee*
Supper was at Bon Bon Cafe which was famous for its 车仔面 (Che Zai Min), one of the must-try eateries on my list.
So lucky it’s just across the road from the hotel!
Address: 92 Ivy Street, Tai Kwok Tsui, Hong Kong
Station: Olympic (Exit B1/C1)
Hours: Tue-Fri 1pm – 4pm; 630pm – 1130pm / Sat-Sun 130pm – 5pm; 630pm – 1130pm / Closed on Mondays
Contact: (852) 2180-9655 Fake shark’s fin soup! These pickles were DA BOMB. I was so addicted to them.
They look harmless, but after you put them in your mouth and bite them, the spiciness steadily creeps in and lingers in your throat.
Beware of being choked by them. Goes very well with the smooth and comforting porridge. And here’s the main lead of the night! *drum rollsss*
Mr. 车仔面！！！
You can choose from the list on what ingredients you would like coupled with your noodles.
Comfort food on a cooling night!
For those who like it spicy, try it with the curry sauce.
It’s nice and rather chokeful too! Cannot end the night without a visit to 7-11 for snacks and more snacks!
Why do the supermarkets/7-11s/Cheers in Singapore not sell those small cups of Dreyer’s ice-cream???
I can only satisfy my craving for it whenever I get to visit Hong Kong (which isn’t exactly often)! >.< Episode 2 of this trip will be out real soon! Stay tuned!!!
BIG HELLO EVERYONE!!!
Welcome to the 8th, as well as the last episode of Cooking Series in Mad Season 1!!!
This happens to be the final episode of the whole of Mad Season 1 too!!! *SOBXXX*
Tears aside!!!
Today Ving will be whipping up a healthy meal to mark the end of the season!
First thingy of coz is to go grocery shopping for ingredients!
This time at a wet market instead of supermarket! Choosing Mushrooms!! Done! Awaiting the stall holder to pack up and charge for the items! Ingredients:
Brinjal (Eggplant) / Broccoli / Carrots / Capsicum / Cherry Tomatoes / Corn / Cucumber / Edamame / Golden Mushrooms / Gourd / Hotdogs / Longans / Mozzarella Cheese / Pineapple / Potatoes / Pumpkin / Shitake Mushrooms / Tofu For today!
We’ll have a soup, a stir-fried vegetable dish, a baked dish, as well as some grilled vegetables.
Let’s prepare all the ingredients first! Cooking time!!
1. Soup!
— Place all the chopped ingredients (Carrot + Corn + Golden Mushrooms + Gourd + Tofu + Miso Paste) into pot, add water and leave to boil.
— Add some Pepper and Salt for flavoring.
2. Baked Dish!
— Place some chopped ingredients onto a plate layered with Aluminium Foil (Brinjal + Capsicum + Potatoes + Pumpkin + Shitake Mushrooms)
— Add some Mozzarella Cheese on top of the ingredients, then leave to bake in the oven 3. Stir-fry Vegetables!
— Heat up frying pan with some Olive Oil
— Add in the chopped ingredients (Brinjal + Broccoli + Capsicum + Hotdogs + Pineapple + Shitake Mushrooms) and stir-fry
— Add some Multi-purpose Sauce and Black Pepper for flavoring 4. Grilled Vegetables!
— Smear minimal Sea Salt onto the sides of the sliced ingredients (Brinjal + Pumpkin + Shitake Mushroom)
— Heat the non-stick pan with some Olive Oil
— Place the pieces of Vegetables onto the pan and grill till golden brown Optional side dish: Edamame! Dessert: Longans! Time to eat!!! ITTADAKIMASU!!!! With this, Ving shall conclude the end of Cooking Series, as well as the end of Mad Season 1!!!
I sincerely hope that every one of you had enjoyed all the episodes in the various series for this season!!!
HUGE THANKS for all your support and patronage to this page, and also to Cycliclapse.com!!!
Do await! While we work even harder to bring you more interesting content!!!
TILL NEXT TIME!!! *throws confetti & pops party poppers*
大家好!!!!
Welcome back, and to the 4th Episode of Cooking Series in Mad Season 1!!!!
TGIF!!!!
For today!!!
Dinner being served yesterday was Chinese food whipped up by Ving.
Ingredients!!
Broccoli / Carrot / Corn / Edamame / Golden Mushrooms / Hotdogs / Onions / Potatoes / Rice Cakes / Tofu
Miso Paste / Multi-purpose Sauce / Pepper Grinded (both Black and White) / Two Rabbits Chilli Paste
1st Step:
Prepare ingredients. 2nd Step:
Cook soup.
1 Fill up your pot with X amount of water, depending on how much soup you want.
2. Add in some Miso Paste, stir it for it to dissolve, and leave it to boil.
3. When it’s boiling, add in Carrots, Corn, Onions and Potatoes.
4. Boil them on high fire for about 5-7 minutes, then switch to lower fire.
5. Add in Golden Mushrooms and Tofu, plus both Black and White Grinded Pepper.
6. Leave the soup to simmer till you want to serve 3rd Step:
Heat up 2 small pots of water, then add in Rice Cakes and Edamame into individual pot to boil for awhile (in order to soften them first).
4th Step:
Cook Broccoli dish.
1. Heat up some oil on your frying pan.
2. Add Onions and stir fry.
3. Add Broccoli in, then couple of minutes later add Rice Cakes and continue stir frying. 4. Add in Multi-purpose Sauce and Two Rabbits Chilli Paste, then mix them in evenly. (You can skip the chilli paste if you do not want the dish to be spicy.)
5. Add in Hotdogs and cook for another 2 minutes. 5th Step:
SERVE!!! It’s rather easy to whip up these 2 simple dishes, so start cooking something today!!!
Kindly support us!!!! Thankssssss!!!! *juggles broccoli*
ANNYOHASAEYO!!!!
Welcome back, and to the 3rd Episode of the Cooking Series in our Mad Season 1!!!
Have you tried out the recipes in the previous episodes???
For today!!!
Ving tried whipping up a Korean-Japanese (2 of my favourite cuisines) fusion dinner.
Here are the ingredients:
Chicken / Korean Rice Cakes / Hotdogs / Straw Mushrooms / Tofu / Kimchi / Edamame / Seaweed / Cabbage / Carrots / Japanese Miso Soup Base / Onions / Oil / Korean Chilli Paste / Tteokbokki Sauce / Multi-purpose Sauce 1st Step:
Thaw the Chicken for Spicy Chicken Stew. 2nd Step:
Prepare the ingredients. 3rd Step:
Start cooking!
For me, I started with the Miso Soup first.
1. Fill up your pot with water (up to you on how much soup you want then fill up accordingly, with bit of excess for evaporation during simmering).
2. Add in Miso Paste (if you prefer it more flavorful, add more).
3. When it started boiling, add in the Tofu cubes.
4. Leave it to simmer while you prepare the Chicken Stew.
5. At in some Seaweed before serving.
4th Step:
Start on Spicy Chicken Stew.
1. Soften the Rice Cakes by placing them in boiling water for couple of minutes, then drain them and put them aside.
2. Pour some oil into pot, then stir fry some Onions.
3. Add Cabbage and Carrots in.
4. Add in Korean Chilli Paste, Tteokbokki Sauce and Multi-purpose Sauce, then mix all evenly. 5. Add in one small packet of Kimchi, then Straw Mushrooms and Hotdogs.
6. Simmer for awhile.
7. Add in the Rice Cakes that had been softened, add well as the diced Chicken meat.
8. Mix all together evenly, then simmer for awhile more. Serve!!! Makgeolli (Makkoli) optional! Verdict:
S. U. C. C. E. S. S. Do stay tuned for the 4th Episode of Building Series which will be up on coming Monday!!!
Kindly support us!!!! Thankssssss!!!! *juggles tteokbokki*
So Ving took up a challenge in preparing a potluck feast for 12 adults and 4 kids.
Time for grocery shopping!
You think that’s all?? There’s more!! (Looking like an overload of Enoki mushrooms.) The dishes prepared are….. *drum roll*
1. Chilled Tofu Salad
(tofu + cherry tomatoes + japanese sauce) 2. Cabbage Soup
(cabbage + corn + baby carrots + white radish + enoki mushrooms + onions + white pepper + sea salt + sugar) 3. Honey Chicken Drumlets
(drumlets + honey + soy sauce + chinese wine)
** Too chaotic that day forgot to take pictures of this dish!!
4. Herb-spiced Mid-joints
(mid-joints + mixed fresh herbs + honey + black pepper + soy sauce + sea salt) 5. Stir-fry Vegetables
(broccoli + capsicums + fishballs + enoki mushrooms + garlic + onions + oyster sauce + sea salt + sugar) 6. Pan-seared Dory Fillets with Sauteed Mushrooms
(dory fillets + shimeji mushrooms + onions + garlic + olive oil + black pepper + sea salt) 7. Stir-fry Soba with Asparagus & Mushrooms
(dried soba noodles + asparagus + white button mushrooms + garlic + sesame oil + japanese soy sauce + sugar) 8. Stir-fry Angel’s Hair Pasta
(angel’s hair pasta + baby carrots + corn + garlic + olive oil + black pepper + sea salt) 9. Grass Jelly & Longans Dessert
(grass jelly + longans) Conclusion:
It was totally not easy cooking for such a big group of people!
Kind of estimated the portions wrongly haha so there were quite a bit of leftovers, plus it can get real chaotic in the kitchen.
Also, the sequence in cooking the different dishes needed to be planned out proper.
Nonetheless, it was an awesome first time experience!
(Though after this, Ving stayed away from the kitchen for about two weeks, not wanting to lay hands on the pots and pans at all.)
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![2015-08-09-14-55-48_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-14-55-48_deco1.jpg)
![2015-08-09-14-54-36_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-14-54-36_deco1.jpg)
![2015-08-09-14-58-55_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-14-58-55_deco1.jpg)
![2015-08-09-14-59-44_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-14-59-44_deco1.jpg)
![2015-08-09-15-01-00_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-15-01-00_deco1.jpg)
![2015-08-09-15-01-38_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-15-01-38_deco1.jpg)
![2015-08-09-15-02-54_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-15-02-54_deco1.jpg)
![2015-08-09-15-03-24_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-15-03-24_deco1.jpg)
![2015-08-09-15-04-33_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-15-04-33_deco1.jpg)
![2015-08-09-15-05-57_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-15-05-57_deco1.jpg)
![2015-08-09-15-08-29_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-15-08-29_deco1.jpg)
![2015-08-09-15-10-54_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-15-10-54_deco1.jpg)
![2015-08-09-15-09-35_deco[1]](https://cycliclapse.com/speak/ving/files/2015/08/2015-08-09-15-09-35_deco1.jpg)
![2014-06-19-11-37-04_deco[1]](https://cycliclapse.com/speak/ving/files/2014/06/2014-06-19-11-37-04_deco1.jpg)
![2014-06-19-11-41-55_deco[1]](https://cycliclapse.com/speak/ving/files/2014/06/2014-06-19-11-41-55_deco1.jpg)
![2014-06-19-11-43-11_deco[1]](https://cycliclapse.com/speak/ving/files/2014/06/2014-06-19-11-43-11_deco1-1024x768.jpg)
I’m usually not a fan of pork belly, but gosh Paradise Inn sure knows how to do this dish well.![2014-06-19-11-53-52_deco[1]](https://cycliclapse.com/speak/ving/files/2014/06/2014-06-19-11-53-52_deco1.jpg)
![2014-06-19-11-57-38_deco[1]](https://cycliclapse.com/speak/ving/files/2014/06/2014-06-19-11-57-38_deco1.jpg)
![2014-06-19-11-47-37_deco[1]](https://cycliclapse.com/speak/ving/files/2014/06/2014-06-19-11-47-37_deco1.jpg)
![2014-06-19-11-52-32_deco[1]](https://cycliclapse.com/speak/ving/files/2014/06/2014-06-19-11-52-32_deco1.jpg)
![2014-06-19-11-51-08_deco[1]](https://cycliclapse.com/speak/ving/files/2014/06/2014-06-19-11-51-08_deco1.jpg)
![2014-06-19-11-55-27_deco[1]](https://cycliclapse.com/speak/ving/files/2014/06/2014-06-19-11-55-27_deco1.jpg)
![2014-06-19-12-04-26_deco[1]](https://cycliclapse.com/speak/ving/files/2014/06/2014-06-19-12-04-26_deco1.jpg)
![2014-06-19-12-26-27_deco[1]](https://cycliclapse.com/speak/ving/files/2014/06/2014-06-19-12-26-27_deco1.jpg)
