Food Review : Chicken Rice in SG

[kennyleow]

anyone fancy Yet Con chicken rice here? Maybe we can all go there and eat. Anybody works near City hall MRT station? I can organize a lunch makan session.

[Dude9985]

You may want to try this one at Joo Chiat Place...my favorite...yammy!!!

This chicken rice stall is situated near the Fei Fei wanton mee...(or the small wanton stall name Fei Fei also, which heard the guys are brothers)

[ahwoon]

The Sin Kee that TS went is not the original one. There's some story behind that caused the take over by "new" owner. The original one has shifted to the food market in Mei Ling Street.

[Darkangel]

is it around the back, about a block away from the cpf building rite?

Yeap about there

[triton]

yes. that is the name.

im not a chef lah. i only cook occassionally. im just a lazy bum. mum or wife cook. i eat. maid clears the dishes.

one day i shall try. the star shape spice, i think you may what in hokkien we call "buei kak" if so, that i sure have at home.

you must be quite a chef at home not bad. on the other hand, kitchen is the last place you will see me in (unless cooking something one off)

[seiko.citizen]

http://www.streetdirectory.com/asiat.../52603/127145/

Map for you

is it around the back, about a block away from the cpf building rite?

lor mee's winning or losing formula is the sauce. usually i fry garlic and small onion until the fragrance come out. then add flour to water and add thick dark soya sauce into it and simmer. however, you need to add them slowly and continue to stir well. as it will stick to the base and there goes your lor mee. u need to add one clove of those spice *the star shape and cinnamon if that is what you call * that you do the braised duck.

then usually add fish cake, then i do some pork chop, add some salted fish also.

one day i shall try. the star shape spice, i think you may what in hokkien we call "buei kak" if so, that i sure have at home.

you must be quite a chef at home not bad. on the other hand, kitchen is the last place you will see me in (unless cooking something one off)

[triton]

haha. compile receipe? dont need lah. u google can liao. proportion i use estimate. i dont follow to say use 10ml of this and that. it is based on 'instinct'. sometimes good. sometimes bad. haha. turn out too salty or too bland. but that is how i learn.

erm triton... have you ever considered starting a section that compiles all the food recipe?
want to learn how to cook such food also but dun have the correct proportion for the various ingredient
cheers!

[triton]

lor mee's winning or losing formula is the sauce. usually i fry garlic and small onion until the fragrance come out. then add flour to water and add thick dark soya sauce into it and simmer. however, you need to add them slowly and continue to stir well. as it will stick to the base and there goes your lor mee. u need to add one clove of those spice *the star shape and cinnamon if that is what you call * that you do the braised duck.

then usually add fish cake, then i do some pork chop, add some salted fish also.

can share your lor mee recipe? im seriously craving for decent lor mee. as you know, want to get locally (perth) also cannot

[Darkangel]

Got it, tks bro!

http://www.streetdirectory.com/asiat.../52603/127145/

Map for you

[seiko.citizen]

i find ketchup & chilli sauce have a conflicting aroma. i prefer the stronger kick of chilli, esp those extra hot ones .

[toffeesthings]

for mince pork noodles. the critical is the seasoning. if you get it right, it is nice. else, it will end up so-so. the mixture of soya sauce, pork lard, vinegar, chilli sauce. need a right balance. also, marinated mushroom is a must.

for char kway teow, why war zone? i cook is pretty alright. i usually add chinese pork sausage, sea hum, bean sprout.

fried rice also quite easy.

lor mee not too hard also.

Bro Triton,
You're right about the seasoning. When I make mince pork noodles, I'll also add a dash of ketchup and a little mince garlic to add a subtle flavor. As for Fried Kway Teow, I discovered that if you add in a handful of preserved radish and simmer it in the oil to fry with the garlic for a while, it enhances the taste rather well! : )

[seiko.citizen]

...lor mee not too hard also.

can share your lor mee recipe? im seriously craving for decent lor mee. as you know, want to get locally (perth) also cannot

By the way, when my old man cook chicken rice, he will usually take the knife to the drumstick/thigh joint and separate the two. You may find that it works for you; depending on how you serve it.
If you are serving the chicken as per hawker style then maybe it wont work. My old man usually just whack breast/wing/thigh/drumstick so everyone just takes a piece, much easier

[siambee]

i find the downtown east chicken rice ( ex-chef chatter box ) very good... espcially when the price + its air-con come in a
reasonable +/- $5 per head.

[m33pok]

erm triton... have you ever considered starting a section that compiles all the food recipe?
want to learn how to cook such food also but dun have the correct proportion for the various ingredient
cheers!

[triton]

Hey, I like to cook too! I haven't made chicken rice yet but I'm pretty alright with my mince pork noodles and char kway teow. Only problem with char kway teow is it makes the kitchen like a war zone after cooking!

for mince pork noodles. the critical is the seasoning. if you get it right, it is nice. else, it will end up so-so. the mixture of soya sauce, pork lard, vinegar, chilli sauce. need a right balance. also, marinated mushroom is a must.

for char kway teow, why war zone? i cook is pretty alright. i usually add chinese pork sausage, sea hum, bean sprout.

fried rice also quite easy.

lor mee not too hard also.