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early this year, i stumbled upon Soh Kee chicken porridge while exploring Singapore's west for hawker food. glad to hear that they made it to this year's Michelin Bib Gourmand list. congratulations
Fans of Ah Chiang’s Porridge, rejoice! There’s a new porridge eatery in town — Tiong Bahru, to be exact — by the name of Old Shifu Charcoal Porridge and it serves the same nostalgic Cantonese zhou that we all know and love.
Read more: https://www.misstamchiak.com/old-shifu-charcoal-porridge
Helmed by previous second-generation owner of Ah Chiang’s Porridge, Cher Kee Chiang, this is his first independent venture after selling Ah Chiang’s some years ago.
Their menu features quite the variety to choose from — Minced Pork ($5), Sliced Fish ($6), Century Egg Chicken ($5), Shrimp Ball Porridge ($8) and Frog Porridge ($7).
The Mixed Pork Porridge had a pleasantly smooth texture and was not overly watery. It was also imbued with the slight fragrance of smokiness from the charcoal it was cooked over and was the most flavourful out of the three bowls I had.
📍 58 Seng Poh Road, #01-17, Singapore 160058
Manned by an elderly couple in their 70s, this humble chicken rice stall has been in operation since 1972 and continues to attract quite the loyal crowd after their move from Joo Chiat Lane to its current home in Dunman Food Centre.
The Chicken Porridge was served piping hot in a large bowl and smelled heavenly. It came topped with pieces of you tiao (fried dough fritters), an egg sporting a beautiful golden yolk, and dashes of sesame oil and white pepper.
The uncle was especially proud of his poached chicken – “只是卖白鸡!” (we only sell white chicken) – so I decided to go all out with a half chicken ($12). Deliciously tender, the meat was dressed in a savoury-sweet sauce made according to a secret recipe that uncle is tight-lipped about.
Sadly, the uncle mentioned that he was getting on in years and it won’t be long before we might have to say goodbye to Rong Ji Chicken Rice so hurry down to have a taste of their yummy chicken porridge before it’s too late!
Address: 271 Onan Road, Dunman Food Centre, #02-13, Singapore 424768
Read more: https://www.misstamchiak.com/rong-ji-chicken-rice/
Fish soup is one of our most-sought after lunch choices because it's healthy and super duper yummy. For those of you who haven't tried fish soup before, you gotta try it. It's really not as fishy as it sounds. In Singapore, fish soup is one of the most common dishes you can get at our hawker centres or coffeeshop. Instead of deep-fried fish or just normal fish slices, Roland pan-fried the fish first so that the soup will become even more milky looking without the need to add any milk.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Singapore Hawker Style Fish Soup 鲜味鱼汤Ingredients:
Serves 4 pax
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500g chicken feet (blanch first)
2 tablespoons white peppercorn (dry roasted and coarsely crushed)
2L water
50g dried anchovies
800g white snapper (or any white fish e.g. sea bass)
30g young ginger (sliced thinly)
1 stalk of spring onion (use the stem part only)
280g long cabbage
100g Shimeiji mushrooms
1 slab silken tofu
2 tomatoes
1 teaspoon sugar
2 teaspoons salt
1 tablespoon Chinese cooking oil (Shaoxing Huatiao wine)
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Don't know where to get the ingredients or don't know how they look like? See the links below.
White peppercorns https://amzn.to/3bMaqhR
Dried anchovies https://amzn.to/2NXcWJS
Chinese cooking wine https://amzn.to/368grn5
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Wok https://amzn.to/37Ev9Tt (For US residents)
Wok https://heyhommies.com/shop/cookware/stovetop/la-gourmet-galactic-32cm-wok/ (for Singapore residents)
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Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)
Microphone: Sennheiser AVX digital wireless microphone system
Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r
Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
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If you like this recipe, you might like these too:
Super Easy Szechuan Fish Soup w/ Pickled Mustard 酸菜鱼 Chinese Hot & Sour Fish Soup Recipe
https://youtu.be/Ri6YAwK2U7Y
Chinese Recipe: Seafood Soup or Fish Soup - Singapore style
https://youtu.be/Qyj0_l58U1I
Secret Recipe Revealed! Singapore Teochew Fish Porridge 新加坡潮州鱼粥 Chinese Fish Porridge Recipe
https://youtu.be/vIQEKLymCPs
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Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
This video is a compilation of Chinese fish recipes that you can easily cook at home.
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Singapore Teochew Fish Porridge
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Ingredients:
Serves 4 - 5
Ingredients for soup stock - boil for 45 mins
---
2L of water (please add more soup if the water dries up slightly after you have added the rice)
0.5 kg of chicken feet - blanched
150g of ikan bilis - washed
2 tablespoons of dried shrimps - soaked till soft
1 dried sole fish - dry roasted
Marinade for the fish
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500g of mackerel
1 teaspoon of salt
A few dashes of white pepper
2 teaspoons of cornflour
Other ingredients
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Optional: 1 whole piece of dried cuttlefish - cut into stripes & shallow fry until crispy
Optional: 2 bulbs of garlic - chopped and shallow fry until light golden brown - both oil and garlic to be used to enhance the flavour of the dish
1.5 cups of cooked Jasmine rice
1 thumb size ginger - julienne
2 tablespoons of fish sauce
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Stir Fry Fish w/ Salted Veg Recipe (Stingray)
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Ingredients:
Serves 4- pax
Some cooking oil
1 thumb size ginger - julienne
3 cloves of garlic - chopped
2 fresh red chilli - cut into stripes
1 tablespoon of spicy soya bean paste
1/2 tablespoon of black soya bean paste
1.5 cups of water
400g of stingray or shark meat
150g of salted vegetables
1 tomato cut into wedges
1/2 teaspoon of sugar
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Stir Fry Fish w/ Ginger & Spring Onion
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Ingredients:
Serves 4 - 5
Marinating the fish fillet
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300g Toman fish fillet
Half an egg white
2 teaspoons of fresh ginger juice
3 teaspoons of cornflour
0.5 teaspoon of salt
0.5 teaspoon of chicken stock powder
A few dashes of grounded white pepper
Blanching the marinated fish
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A pan of water (sufficient to scald the fish fillet)
2 slices of ginger
1 stalk of spring onion
Marinated fish fillet
Putting the dish together
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1 tablespoon of cooking
2 thumb size ginger - sliced
3 cloves of garlic - minced
1 cup of water
1.5 tablespoons of oyster sauce
0.5 teaspoon of chicken stock powder
0.5 teaspoon of sugar
0.5 teaspoon of salt
Add blanched fish fillet
Thicken sauce with some cornstarch solution
4 stalks of spring onion - cut into 1 inch length
1.5 teaspoons of sesame oil
1 tablespoon of Chinese cooking wine (Shaoxing Huatiao wine)
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Hope you can recreate these yummy dishes in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
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Info@spicenpans.com
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Jamie
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