That pot right there. That’s a vessel of love. Packed with plump lup cheong (chinese sausage), black fungus, lily buds, chicken thighs, and wholesome brown basmati rice, that’s an unadulterated Hong Kong style claypot rice for hungry people. I take no credit for this amazing culinary feat. Hats off to my darling chef who whipped this up in less than an hour. All for my family who were coming to visit. We had two things to celebrate – my brother turned 27 this Wednesday and my father had a successful follow-up op (he had a minor accident last year). How else would we celebrate such a joyous occasion than with an enormous helping of comfort food!
Speaking of comfort, food is a language I am most comfortable with, thanks to early childhood conditioning. My greedy formative years spoiled by Dad’s fantastic cooking have indeed shaped my attitude towards cooking and eating.
Hervé This, an exemplary figure in the world of molecular gastronomy puts it quite simply, “Cooking is love, art, technique”. The emotional aspect of cooking reigns supreme, above expression or method. The most perfectly cooked egg is just protein and carbs if it were one of the many churned out by your nearby brunch place. No emotion, memory or feeling tagged to it.
Cooking is more than slicing, dicing, sautéing, frying, steaming, yada yada. A sequence of steps driven by a purpose to feed those you care about. That’s cooking for love right there. Throw in art and technique, and the cycle is complete. That ensures you won’t have a burnt pot of rice 😉 Or maybe a tagine of charcoal black grains!
Daryl used to work in Hong Kong so he was more familiar with the Hong Kong style claypot rice. And that was what he cooked up in a sexy fire engine red Le Creuset tagine. I’m not sure it made the rice any tastier; we just didn’t have a claypot and couldn’t be bothered to buy one.
Personally, it made for an enticing tableside ‘show’. Call it culinary theatrics or showmanship if you will but it worked! Just look at our unveiling:
No different than presenting a delicious work of art at a gallery where the guests are all welcomed to partake of that ‘not quite picasso but more so pollack-esque’ piece.
The technique part was easy when you have a trained chef at the helm. My chef certainly didn’t disappoint. If you’d like to try your hand at this claypot rice, check out the recipe at Daryl’s site.
We had oyster sauce kailan for our greens. Daryl’s repertoire apparently is not limited to the kitchen. He is an excellent decorator too. Check out the table he laid out. Impressive aye. I have no doubts that our future bistro/restaurant/cafe is going to be spectacularly handsome.
A beautiful empty table does not compare to a food filled one with bustling chatter. I love it when our family dines together (something that never was a habit because of our schedules). Now, we have new furry additions like darling Savannah, a sprightly cocker spaniel I love so dearly.
On to what we were here to celebrate! The birthday boy makes a wish (or 27 wishes maybe).
“Come let’s take a family photo,” my mother gestures. And after struggling with my camera (I forgot how to set the timer) and after many takes later, we had a beautiful family photo.
Extremely thankful for the generous amounts of food and love I have in my life.
I do love my family as much as I love food and cooking. I must do this more often.
Credits: Daryl a.k.a. The Chef who Lifts for cooking this scrumptious meal. 😀
The one thing I truly treasure about the food culture in Singapore is its common-place tze char stall.
There’s just something that’s so appealing about dining al fresco, facing the humid weather headon, sweating it out with your fellow dining partners. You tuck in unabashed, using your fingers earnestly trying to get the most out of that chicken wing or crab. Best yet – the prices are much cheaper than those in posh air-conditioned restaurants.
At tze char stalls, the food speaks for itself. There ain’t no ambience to compensate for taste so the chefs had better get their food right, or face a very grouchy customer.
And speaking of tze char, I had the pleasure of tucking into one of the best tze char food I’ve tasted. Located at Changi Road, Le Wai Tian Seafood is a nondescript outfit tucked in a plain looking coffeeshop. Had the Makansutra Forum not organise a makan session there, I wouldn’t have discovered this delicious gem. Boy am I glad I went for the dinner.
I had lots of fun and laughs to go along with the satisfying dinner. Most people at the table I sat were familiar faces like The Skinny Epicurean, The Hungry Cow, and Superfine Feline. I really enjoyed myself that night. Of course the scrumptious food played a big part too! Check out the photos:
Ooo I love the way this place does it. It’s not overtly curry-like in flavour. Very aromatic and tasty, the gravy is thick and not very spicy. There’s dried shrimps too. Great to drown your rice in.
Was surprised that I actually enjoyed this. I seldom eat pig trotters and I don’t have a very good impression of them, don’t ask me why. But this one, mmmm the meat was tender and tasty – went well with the herbal sauce.
I think this was the highlight. The crabs were big and full of flesh. Totally loved the sauce and I stole some crab roe.
A great noodle dish. I think it’s cooked over a charcoal stove. It could be true, seeing how it really tastes a bit smoky. I like!
Seemed like they wrapped the ice cream with bread before frying. I like that it didn’t feel oily. Perhaps I should try making some myself.
This horfun, together with the following two fried rice, we ordered a la carte. Well our table just has a bigger appetite I guess!
Their fried rice is really good. I wouldn’t mind going back just for the fried rice. The Yangzhou one is good. The hor fun is pretty normal though.
Would definitely bring my family there some time. Le Wai Tian is my current favourite tze char place now 🙂
Le Wai Tian Seafood
324T Changi Road
(it’s between Kembangan & Eunos station, about 10-15 minutes walk from Kembangan)