#takeaway

From the hole in the wall economy rice stall in Chong Pang Food Centre, came this pack of Cai Png(菜饭). I always love their gorgeous and delicious fried chicken drumstick which is still warm and crispy. Also in the box are earthy stewed mushrooms and an over easy egg.

Mum frequently buy the Pork & Shrimp Dumpling SoupfromChoo Chiang Roasted Meat Noodle House(珠江烧腊面家). I love sinking my teeth into the firm and plump dumplings filled with seasoned minced pork and crunchy shrimps. Yum, so satisfying…

Had to run an errand at Sun Plaza in the late afternoon so might as well buy back dinner. Mum is not hungry so I bought Vegetarian Rice takeaways from the food court for my sis and myself. Picked the usual dishes of mock sweet & sour pork, curry chicken & potato and assorted vegetables stir-fry for sis. Me, I chose crispy fried dumpling, mock rendang chicken and vegetables stir-fry. The staff even offered me a bowl of herbal vegetarian soup.

Mum’s pack of Economy Rice(菜饭) from Chong Pang. She only picked two dishes of sweet & sour pork and sautéed bok choy. For me, she chose the same sweet & sour pork dish with a steamed fish fillet drizzled with shallot oil over white rice.

Dinner is Fried Rice with Specially Marinated Pork Chop(招牌猪排蛋炒饭) from Feng Food(台湾味“丰”) at Northpoint City. To encourage more customers to buy home to eat, there is a 10% discount for all takeaway meals so this dinner cost S$11.05 instead of the usual S$12.30.

Since mum went to the market early, most of the economy rice stalls were still preparing the dishes so she bought home half a Roasted Duck. Rather than getting the flavoured rice, she opted for the healthier plain white rice which has no oil in it. I preferred their more robust dry chilli paste rather than the watery version which they always try to include in the takeaway.

Sister’s friend offered to buy takeaway dinner for us and these are the dishes he bought back. This Sambal Stingray is first pan-fried on a hotplate with banana leaf underneath it to give it fragrant before smothered in a spicy reddish brown paste of sambal chilli sauce. The end result is a succulent fish with a spicy kick that is oozing fragrance. And to go with it, Cincalok which is fermented small shrimps or krill mixed with chillis, shallots and lime juice.

Next up is a Bean Curd Stew with seafood and vegetables. We also gotten Sambal Sweet Potato Leaves which was tender but unfortunately lacked the spicy oomph to elevate it to the next level.

For the carbohydrate, it is Fried Rice with eggs, prawns and squids. Here is everything plated up for the final photoshoot before I gobbled it up. :D

Sis went out for an errand and asked if I wanted some sushi. She came back with this Hoso Maki Mayo (S$6) or Hosomaki (細巻き) from Sushi Express(爭鮮). The hosomaki according to what I understand is considered the most basic makizushi type. Rather than having a combination of fillings, it only contains a single filing, normally consisting of either cucumber, salmon, tuna, or crab stick. It is the smallest maki and enjoyed for its simplicity. This one had omelette, crab stick and cucumber rolled in tobiko (flying fish roe) with mayonnaise.

Mum usually buys a bowl of these plump and succulent Pork & Shrimp Dumplings Soup(水饺汤) on the way back from her marketing trip to Chong Pang. In addition to the former, I also had a pack of Economy Rice(菜饭) with a large piece of fried pork chop, stewed preserved Chinese mustard & pork (梅菜扣肉) with peanuts and a serving of stir-fried bitter gourd with rice.

Mum’s dinner is Silky Egg Hor Fun (滑蛋河粉) from the Tze Char (煮炒) stall. This dish uses the broad flat rice noodles or kway teow (粿條) to better soak up the thickened gravy.

Both sis and I opted for the Economy Rice(菜饭). Sis had the sweet & sour pork with kung pao chicken while I had stewed potato, stewed fried egg tofu and stir-fried boneless chicken with gingers.

Brunch came with curry chicken, stir-fried cabbage and stewed preserved Chinese mustard & pork (梅菜扣肉) over a bed of steamed white rice.

Dinner was from the Japanese & Korean Food stall in Koufu Food Court located in Sun Plaza shopping mall. Mum had the Hotplate Saba Fish (S$6 + S$0.30 for container) set with half side of a pan-fried blue mackerel (Scomber australasicus), rice and kimchi.

I opted for the Hotplate Saba Fish & Chicken (S$6 + S$0.30) that comes with a quarter of the fish and a side of spicy stir-fried chicken and caramelized  onions. The set also comes with white rice, kimchi and a lime.

Bought these packs of Takeaway Dinner from the coffee shop across the street. The first box had stewed brinjal, stir-fried lady’s fingers and deep-fried pork slices in dark soya sauce reduction. The last pack had stir-fried bitter gourds, a side of stewed fried egg tofu and black pepper pork chops over white rice.

Today’sBraised Duck Rice is all about braising where you slow cooked the ingredients in various spices like galangal, ginger, cinnamon, star anises, cloves, dried mandarin peels, peppercorns in soy sauce, dark soy sauce, sugar and water. Comes with half a braised egg, bean curds and peanuts over braised rice.

A healthier choice of dishes with velvety soft steamed egg custard, steamed fish fillet with a drizzle of garlic oil and stir-fried long beans (yardlong bean) for Lunch. On a recent medical appointment, my dietitian told me I had to reduce my proteins intake by cutting that piece of fish (or meat) you seen above by half and replace it with more vegetables. :( I like to think more of myself as an omnivore, occasionally turned carnivore. :D But I never once think I should become a rabbit herbivore (vegetarian). To continue eating that portion of proteins, I now exercise regularly and after one month, I managed to reduce my weight by 2kg.

326. The Chainsmokers - Takeaway (with ILLENIUM, Lennon Stella)

here at Leon’s drive-thru,

we make the bestest food.

it’s service with a smile,

guaranteed to hike your mood.

we’re always rated number one—

our service can’t be beaten.

but there’s one problem with your food—

it’s already been eaten….

From@littlemyscy

Hit up @veganyumm this afternoon for a snack. Let’s talk about the best vegan brownies I have ever had, and the biggest choice in non-dairy milks I have ever seen!

Here are the Galaxy brownie (on the left) and the Oreo brownie (on the right). They were so fudgy and rich!

It’s very rare these days that we would ever buy a takeaway, I’ve just had way too many identical oil drenched, msg ridden, jam-like, tummy ache laden meals to ever optionally order one then pay through the nose for the privileged. however that’s not to say I eat healthy all the time. Like most, I occasionally like deep fried food, I just like my salt, sugar and fat in reasonable amounts and I think takeaway places (by and large) rely on pre made cheap fixes.

Ranting over, when I do want something takeaway like, I’d much rather make it myself, lets face it, as long as you have the ingredients in, you can be eating this quicker than it would take for a takeaway to be delivered. I guarantee this crunchy, spicy, sticky stir fry will satisfy all your takeaway urges!! It differs quite substantially from all the other English written versions of gai tod nam prik pao, this is taken directly from a Thai recipe and is the real thing!

As an added bonus, it’s a 2 in 1 dish. If you just want the chicken as a starter/snack, use wings and forgo the vegetables. If it’s a whole meal, keep the veggies in and serve with rice.

For the stir fry version for two people use all the ingredients:For the chicken wing snack version use just the ingredients with a * next to them

• 4 large chicken thigh fillets, skinned and cut into large cubes or 10 wings, jointed*
• 1 large onion, peeled and cut into large chunks
• 2 spring onions, kept in large chunks
• 4 cloves garlic, peeled and finely chopped
• a small handful of dried red chillies
• a heaped dessert spoon of roasted chilli paste (nam prik pao)*
• a big splash of light soy sauce*
• a big splash of oyster sauce*
• a big pinch of brown or palm sugar*
• rice flour for dredging the chicken (plain flour is ok too, just not as light and crispy as rice)*
• salt and pepper*
• oil for deep frying and splash for stir frying*

Season the chicken with salt and pepper, then dredge it through the rice flour, shake off the excess.Heat a deep fat fryer to 190 degree Celsius or use a heavy pan and watch it carefully.Pop in the chicken pieces and cook until deep golden and crispy (3-5 mins). Drain on kitchen paper.

Heat a small splash of oil in a wok until hot then throw in the onions and stir fry on a high heat to get some colour. Throw in the dried chillies and garlic and stir fry for a few minutes. Throw in the spring onions and the drained fried chicken.

Add in the roasted chilli paste, coating the chicken well, then the remaining sauces and sugar. Everything should be nice and sticky.

* If you make the wings snack version make the sauce in a wok- heat a small splash of oil before adding the roasted chilli paste, sugar oyster sauce and soy sauce, blend well and put the fried chicken wings in, stirring well so everything is coated.