Chye Kee Chwee Kueh

I always thought that the best Chwee Kueh in Singapore is located at Tiong Bahru. Never would I imagine it to be located a bustling food market in Macpherson.

The stall is run by an elderly couple whose noble intention is to keep their cost low and affordable to the general public. Unfortunately, their children does not intend to continue the Chwee Kueh business when the parents retire in 2 years time.

The Chwee Kueh and salted turnip garnish is freshly made daily. This Chwee Kueh stall is definitely a winner costs 10 pieces for $2.

Chye Kee Chwee Kueh
Blk 89 Pipit Road
Macpherson 37

Famous Penang Road Teochew Chendol

Found this reccommendation on my iPhone app. Penang Street Food app gave nine reccomendations and at random I chose this stall to fix my Chendol cravings.

From Penang Road, Lebuh Kong Kwee looks congested with people wanting to fix their cravings on Cendol and the many other famous street food that exist here.

Paid 2 Ringgit for a bowl of Cendol. Cendol appears watery but "Lemak" with its generous portion of coconut milk. The green jelly is soft and not hardened by placing them alongside ice shavings. The kidney beans give an alternative soft, chewy texture that blends well with the coconut milk and gula melaka.

It was indeed a satisfying and refreshing desert on a hot sunny day.


Lebuh Kong Kwee (Off Penang Road)
Open: 11:00am - 7:00pm
Close: n/a

Canepa Novisimo Cabernet Savignon 2010

Bright ruby red in appearance. On the nose, its clean medium intensity with aroma characteristics of red cherry, dried plum and raspberry, chocolate. On the palate, off-dry in sweetness, with medium-high acidity. Medium tannin, medium body with fruitty, spice flavour characteristics and finishes long.

This wine pairs excellent with roast red meat especially roast duck. Other pairing includes pastas and creamy cheeses.

Chile has a system of regional DOs (denominations of orgin) in which regions are divided into subregions. The names of these are usually taken from the rivers that flow from the Andes to the Pacific.

Sunshine, fertile soils, a mild moderate climate and meltwater from the Andes combine to create ideal conditions for production of quality Cabernet Sauvignon in Central Valley.

Jose Canepa set sail from Southern Italy in Genoa to apply his entrepreneurial and innovative spirit in making Chilean wine in Central Valley. He claims to be the first winery to use stainless steel tanks and setting a trend for the industry in Chile.

Scallops & Vegetable Stir-Fry Noodles | The Adirondack Chick

Scallops & Vegetable Stir-Fry Noodles The Adirondack Chick

Spaghetti with Vongole

Who says you need expensive ingredients and top range cookware to produce deliciously exciting food?Spaghetti with Vongole should not be a difficult recipe to dish out in our humble kitchen. You do not need top of the range kitchen ware, raw material. The focus here is technique to dish out a flavoursome pasta dish. All you need is spaghetti, generous portion of vongole especially if you them, lots of garlic thinly sliced and of course oilive oil.

Heat up the pan with oil and add the thinly sliced garlic. When you could smell the aroma of the garlic in the kitchen add white wine to taste. Let the white wine burn off for around a minute and add the Vongole and start tossing. Add more white wine during this time and continue to toss the vongole. Be mindful not to lift the pan off the fire during the tossing motion lossing the heat in the process.

Add a knob of butter and continue to toss the vongole. Add freshly chopped basil and freshly grounded pepper to taste. Finally add pre-boiled, drained spaghetti and allow the spaghetti to be infused with the sweet aromatic juices of the vongole with white wine. Pasta now is ready to served on a plate, drizzle extra virgin oil over the spaghetti and garnish with dry basil or parsly to taste.

Voila, now you have a aromatic plate of tasty, delicious Spaghetti Vongole ready to be served.