Live from Singapore! - Part 13

Today, I thought I'd share some of the snack foods that I've been having here in Singapore.  At times, some of these have become "mini" meals for me as I've been running around quite a bit.

Old Chang Kee curry puffs (S$1.00).

Flaky pastry shell stuffed with curry and eggs.

Four Seasons Durians durian pancakes (S$1.50).

Made fresh when you order it.  This was my first time sampling real durian.  It's quite unusual.

Chai tow kway (carrot cake, S$3.00).

This was prepared "black" style.  The chai tow kway was stir-fried with sweet black sauce and chilli.  This one was purchased at the food court inside Takashimaya.  It was OK, but over the past few days, I've had better.

Bee Cheng Hiang chilli pork bak kwa (S$40.00 per kilogram).

Typically a Chinese New Year food item, I think you can now get this year round.  Bee Cheng Hiang also makes beef, chicken and regular pork bak kwa.  Bak kwa is like beef jerkey, but the main differences are the flavor and texture of the meat.  This was soft, sweet and slightly spicy.  I was hoping for a few more charred bits in my packet.  I've been using the bak kwa as sandwich filling.

From Jollibean, the peanut pancakes (S$.80).

and the red bean pancakes (S$.80).

The pancakes were nice and fluffy and they didn't skimp on the fillings.  Although it was a little sweet and you could taste the sugar granules, the peanut pancake was my favorite.

And from Ya Kun Kaya Toast (since 1944), the kaya toast with iced Milo.

The slices of kaya toast are so thin and crunchy.  The toast also has some butter and sweet tasting kaya.  For those of you that don't know, kaya is a jam-like custard made from milk, sugar and pandan leaves.  Iced Milo is like a cool chocolate drink.  I believe before it's served, it's combined with milk and sugar.

Tomorrow, I'll be wrapping up my "Live in Singapore!" series with one final post.  I'll take a break for a day or two, then I'll be back with full reviews of the following restaurants:

    - No Signboard Seafood (posted on 02/12/05),
    - Boon Tong Kee (posted on 02/13/05),
    - Lim Joo Hin Eating House (posted on 02/14/05),
    - Yong Bak Kut Teh (posted on 02/17/05),
    - Ivins (posted on 02/18/05).

To be continued....

Comments

[AugustusGloop]

Awww you are far too dedicated Reid. A couple of comments here and there is small payment for the visual banquet we've all enjoyed!

Mmm... snacks! Yum. They always have the highest taste/fat/sugar ratio ;P

Curry puff looks yum.
Fresh durian - mmm!
Leeerve bak gwa. I always hope they give me the most charcoal-y bit. Have never tried it on sandwiches though...

And it was funny to see you describe Milo. I think it originated in Australia although I know it is available in most of SE Asia and Kenya (The exhorbitantly expensive tins of Milo from the Australia shop in London used to have Kenyan labelling!).

I would call Milo a malty chocolatey drink powder. You're right. Use about 2-3 tablespoons and mix with milk. Sugar is usually unneccessary unless you want it extra sweet (the powder already has sugar in it).

Every Aussie kid used to eat it out of the tin with a spoon when you got desperate for chocolate. It's also nice sprinkled on ice cream! We have Milo chocolate bars and ice cream here too.

http://www.nestle.com.au/milo/main.asp

[MrsT]

Hey.. Reid,
I used to snack on curry puff from Old Chang Kee too.. :) Love their fishballs too.. :) And the CTk.. yummy..!!!! And i really miss my bak kwa.. aplenty..!!!

[The Skinny Epicurean]

Hi Reid

I see you are really enjoying yourself in Singapore! I'm amazed you can still "snack" after so much good food. Read that you met up with several S'porean blogger, but too bad I was not aware and did not have the opportunity to join in. Perhaps next time!

Cheers
Mia

[Reid]

Hi AG,

Thanks for the information on Milo. We actually don't see it much in the stores here, but I can get it from stores that sell imported products. If it's manufactured by Nestlé, then I believe it may be similar to a product that we have called Quik®. It's also a sweetened chocolate powder that has some sugar in it as well. When I was much younger, I used to sprinkle the powder over crushed soda crackers and add warm milk. Mmmmmmmmmm!

Hi MrsT,

I miss bak kwa and the curry puffs too. I'm so happy that the bak kwa that I brought back made it through Customs. I was really worried. The beagle was attacking a lot of people.

Hi Mia,

Welcome!

Actually, I didn't snack all that much. Most of the time, it was something small here and there. While it looked like I was eating a lot, I really wasn't. In fact, if I had included all of the food pictures that I had taken, you'd be amazed. Many times, we shared dishes.

I was not aware that you were in Singapore as I don't remember you commenting here and I don't remember reading your blog. If I had known, I definitely would have included you as well. My apologies.

Maybe when I come back in January we can all get together again!

Take care.

[pinkcocoa]

hi Reid
I miss Ya Kun Kaya Toast! And the bak kwa! And the pancakes too. Your Singapore post is making me drooling more and more. Now I want to go home so badly! :p

Back home in Brunei, we would mix milo with sweetened condensed milk and hot water. We usually dissolve the milo granules first instead of adding it straight to cold milk , the Aussie way. You can actually find milo made in Malaysia and milo made in Australia, the latter one is thicker and more chocolatey. I like the Australian made one but I know many who like their Malaysian made milo which is a lot thinner and not as sweet. I am now sipping on a large mug of milo ping after reading your post!

[fish fish]

Hey Reid, fish fish goin to make comment for omost every pic here. :P

Curry puff with egg? Hey, that's something new I want to try.

Durian pancake? I've never had one. But I had really nice durian tart before. Just like an egg tart style. I wonder how would this durian pancake taste.

Chai tow kuey is called Char Kueh in Kuching. We got 2 styles, the sweet and salty one. Usually fish fish would go for the salty one.

Kuchingian call bak kwa as bak poh. Yap yap, that my favorite during a kids. Now, fish fish eat vegetarian bak poh. Bought 2 packs back to Japan, it just 4 days, and I've oledi finish half of them. *sigh*

Peanut pancake? Yum Yum... Red bean pancake? No thanx. Not a fan of red bean. :P

Geee... thin and crunchy kaya toast. The one I owez had was thick and fluffy kaya toast. With outside very crunchy. Why the toast looks green?

And finally... Ice Milo... I forgot to have 1 glass of this when I went home this time. *silly!*

[foodpocket]

Hi Reid,

What is durian like? And um, how do you pronounce all these foods? (-^_^-)

-foodpocket
(thinking it's ironic that fishfish lives near Kyoto but doesn't like azuki =D)

[AugustusGloop]

Hi Reid

You're sparking a Milo revival! And yes we have Quik here too. Milo definitely has malt added though, whereas Quik is just chocolate isn't it?

[fish fish]

foodpocket : Yah, very ironic huh~ Kekeke...

[Reid]

Hi pinkcocoa,

The kaya toast from Ya Kun was so good. I wish I could have more. I'm going to try to find milo in the stores here so that I can have ice milo to remind me of Singapore. I'm glad you enjoyed my posts.

Hi fish_fish,

The durian pancake was quite nice. I actually liked it, but prefer durian puffs instead.

I brought one packet of bak kwa home, and haven't eaten it yet. I'm too scared that I'm going to eat it all in only a couple of days.

The peanut pancake was my favorite too. I like red bean, but I didn't like it in this pancake.

I'm not sure why the kaya toast looks green. Maybe it was the lighting. =)

Well, then now you need to have some ice milo in Kyoto! =)

Hi foodpocket,

The flavor of durian is so hard to describe, but it's a bit sweet, creamy and also a bit buttery?

Hi AG,

I haven't had Quik in a while so I couldn't tell you if it had malt in it or not. I'm making myself go to the store today and get some Milo.

[Steven]

Hi there! I accidentally log into your blog, just wonder, is there anyone in Western Countries (mainly US, UK, France, Holland or Australia) able to let me know is there any shop or factory manufacture bak kwa or selling bak kwa?

As i so wonder how come no 1 bring over and sell it into Western Country.