Before heading out to Tanjong Pagar Railway Station, yesterday, I stopped by at Balestier Food Market for some breakfast.
Much to my delight the stall selling fish ball soup was open...
I first had fish ball soup at Hong Kong International Airport and have been completely in love with this hearty dish ever since...
Rice noodles and the springy, chewy fish balls make the dish filling, while the flavourful stock makes it heartwarming...
A breakfast in Singapore without Kopi? No way...
My Kopi-O being prepared... It's a lot of hardwork at this kopitiam at Balestier...
A taste of heaven right there in my cup of Kopi-O...
A late afternoon break after walking through Little India brought me to Toast Box at Bugis Junction...
Trendy kopitiams like the Toast Box and Ya Kun Kaya have been pit stops where Singaporeans - young and old, congregate and catch up with friends...
Finally snack comes with another cup of Kopi-O - Oh man, I am totally addicted to this bitter-sweet nectar...
In case you were wondering what my snack was, while I drooled on my Kopi-O, it was pork floss toast...
Pork floss or rousong (肉松) as the Chinese call it, is dried meat with a light and fluffy texture similar to coarse cotton. It is made by stewing cuts of pork in a sweetened soy sauce mixture until individual muscle fibres can be easily broken down with a fork. This happens when the collagen that holds the muscle fibres of the meat together has been converted into gelatine. The meat fibres are then strained and dried in the oven. After a light drying, flavourings are added and the meat is mashed and beaten while being dry-cooked in a large wok until it is nearly completely dry...
My pork floss toast was crisp with a thin layer of kaya and a thick layer of rousong on it. It was a unique blend of sweet, sour and umami...
Today, after returning from Botanic Gardens, we had a late lunch - chicken rice and roti prata... The plates tell you how hungry we were...
And then dinner... sea food fried rice... extremely flavourful... Indeed an exciting meal before we head to Kuala Lumpur...
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