Hajah Maimunah Restaurant, Jalan Pisang

An old friend of mine which I hadn't met up with for a while gave me a call one morning and pulled me down to the vicinity of Arab Street for an early lunch. I didn't have any idea where we would be going to until we reached the place (11 & 15 Jalan Pisang, S199078, tel : 62917248) and for a momentary couple of seconds, the place rang chimes of familiarity even though I was quite sure I haven't been there. And no, it wasn't from a strange dream that led to this déjà vu. Lol. It was YouTube and I remembered it from an episode of Anthony Bourdain in A Cook's Tour when he was here back in 03 and was eating nasi padang. And I believe that I sat on the table just next to the one that he did back then.

Even though nasi padang had been something that I've eaten since a child in one form or another, I've never really given much though to its origins until today when I was told that they originated from the people in the city of Padang in Sumatra. But I'm not going into that topic here.

tauhu telur

I haven't eaten tauhu telur that often. So I'm likening this to be one of the best ones I've had since it wasn't over fried into a shrivelled gnarly lump and the eggs that covered the bean curd weren't excessively chewy. This was better than the ones served in the Riverside Indonesian Restaurant or Sanur as I can recall.

mutton rendang

Their mutton rendang was quite good. Tender chunks of mutton in a nutty spicy gravy. While it might not have been an apple to apple comparison, I felt the rendang mutton here was much more note worthy than a certain beef rendang which many people claimed to be very good. This was more tender. Liked this rendition of the rendang better. Renditions aside, this topped the other hands down.

paru belado

Paru belado was something that I've become fond of over the years since I was introduced to it. The paru, or beef lungs can be found in Malay food stalls/restaurants are sometimes fried to death. The results are dry chewy pieces of lung jerky which can be a pain to eat. This rendition here was instead tender and chewy which I very much prefer over the dried and chewy ones.

begedil

Begedil - deep fried egg washed potato patties flavoured with pepper. Yummy!


I don't know the name of this dish, but it's not an otah. It's some fish with curried paste cooked in banana leaf and there was a little too much lemongrass in the curry paste than I liked. The fish too came with quite a bit of bones which made them tedious to eat.


The rice wasn't quite as fluffy as I thought from appearances but I was willing to overlooked that on the account of the gravies on the side. Had to exercise some restraint here since there was quite a number of tasty looking dishes to be had. I spied lemak siput sedut (small sea snails in coconut curry) in one of the troughs so that's something I'll be looking forward to the next time.

Tikka masala chilli linguine

This tasty home cooked pasta is actually much more simple to make than the name may suggest. Well, the tasty part was largely because of the sauce that was used.

By some chance, I've recently come across a jar of Sharwood's tikka masala gravy from the British food section at Carrefour. The deep earthy orange of the sauce beckoned my attention and guided my hands to pick up the jar to look at the ingredients. I decided to give it a try. So that's basically the sauce that is used.


I've had a pack of chilli linguine lying in storage for a while. To be honest, I bought them because they were more of a novelty to me than anything else and having tasted them during the cooking process without any sauces, I can tell you that the chilli flavor was actually barely discernable. A barest hint would be it. So since this wasn't going to really to add any spice or dimensions, I'll just use them as regular noodles.

The process for doing this is quite the usual for pasta with jarred sauces. I'll just summarize it into 3 simple steps.

1. The pasta is firstly cooked in boiling water with salt and then blanched in cold water.
2. Pour the jarred sauce into a pot and heat them up.
3. Move the pasta back into the pot with sauce and toss.

That is pretty much it for this. Nothing complicated. You can top this with ground parmesan if you like.

The optional item here are the bacon like bits of ham on the top.

What I did was to shred some ham. Any kind ham is good for this actually. Throw in some brandy butter to melt in a pre heated pan on a low fire. Add the ham. Both the butter and the ham have altogether enough oil to keep thing sizzling on low for quite a while. The bits of the ham should be browned and starting to curl when you remove them.

A point to note is, the usage of the brandy butter is just for the sugar. Not the brandy. I've done this a couple of times because I have a jar of them which I couldnt' find any other uses for. It can probably be substituted. The end result would be a sort of sweet and saltish bacon bits.

Dim sum @ Crystal Jade Golden Palace

The dim sum here (290 Orchard Road, #05-10 The Paragon, tel: 6734 6866) was pretty good. Comparatively with the recent Shang Palace, I liked this much better. The latter location was a third more expensive than this place even with the early bird discount of 30% off. Food didn't pack as much omph as the one Crystal Jade Golden Palace did for the price. To be fair, there was also some creative differences as to how the dim sum dishes were interpreted.

Some of the noteable mentions included the light and crispy baked skins of the char siew sou; tender glutinous rice; creamy carrot cake with a crisp exterior and the delicious salted yolk prawns which were from the a la carte menu. Those prawns were much better than the ones in Xi Yan. The only let down was the goose liver pastry which while buttery, wasn't very tasty had barely any flavour from the goose liver at all. I'll have to remember to avoid that if I ever come back. There was quite a bit of the stuff which we haven't gotten the chance to try from the dim sum menu alone.

char siew pastry

siew mai

chee cheong fan with prawns

some goose liver pastry

har gao

pan fried carrot cake

some banana and prawn pastry

char siew bao

glutinous rice in lotus leaves

battered prawns pan fried in salted yolk

egg tarts

mango pudding

pan fried shredded taro, sweet potato and pumpkin with sugar

Didn't have much room for desserts so we settled for a ubiquitous mango pudding and a pan fried bunch of vegetables in sugar and ground peanuts. You read that right. Pan fried vegetables for dessert. Which came in surprising large portions considering that everything else was in small servings. Ended up feeling a tad too greasy to finish.

This place is worth a return visit though.

A tofu cheese skewer

These were being sold at the Sky Garden level at Suntec in some temporary booths that were selling snacks for $2. It was mainly the cheese that made me curious. It turns out that, the "tofu" exterior tasted like a soft fishcake and there was enough cheese in it to make this thing rather delicious in a savory way.

Damn it, I forgot to ask for cheese!

I haven't walked into any Burger King for quite some time and didn't realize that they have a triple Whopper on the menu now. Must be trying to reassert their position as the king of fast food burgers by unleashing this monster with 3 whopper sized patties. This outgunned the quad deck cheeseburger that I attempted at McD but also costed almost twice as much. The cheeseburger tasted better because it had more cheese and BK's patties seemed to be quite dry. I wouldn't say that I won't consider this whopper again if I had to eat here once more. I just have to remember to ask for cheese then too.

Baileys Irish Cream Tea Cake from The Cookie Museum

This place (8 Raffles Avenue, #01-02/04 Esplanade Mall, tel: 6333 1965) was previously known as the V Tea Room. I've always been curious about them but haven't walked in until today. It all started with just sampling some cookies that they had on sale and while looking around, I decided to try their Baileys Irish Cream tea cake - something that I recall from seeing here some time back. 

This cake sure was pricey. Then again, so was everything else on menu. The fairly generous portion of single serving dessert was a squarish log of dense butter like cake filled with bits of hazelnut, sitting in a pool of espresso/Baileys mixture. The cake was heated up before adding four dollops of cream and upon serving, had a shot of Baileys poured over the top. This was not bad but I guess most of what made it good was the Baileys.