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A rather homestyle dish of "wet" fried noodles, stir-fried with lots of garlic and a savoury eggy gravy with bits of chicken and vegetable, topped with a generous handful of prawn crackers for an added textural crunch.
Stir in some sambal oelek chilli sauce, and dig in!
A sqeeze of lime wouldn't go astray either.
This isn't quite the same as the Mee Rebus sauce we get in Malaysia though. That is flavoured with 豆酱 tauchu, fermented soy beans and chilli.
Es Teler 77 Melbourne
(03) 9663 4243
319 Swanston St
Melbourne VIC 3000
Reviews:
- Es Teler 77 Melbourne - Urbanspoon
- Es Teler 77 Malvern - By Matt Preston, The Age, July 19, 2005
The Mid-Autumn festival falls on Friday, October 6, 2006. The display of giant lantern of dragon in Chinatown area, part of a 5 km Light-Up that cost S$500,000 in total cost for Mid-Autumn Light-Up this season was reported in a local newspapers. There are about 300 street stalls, stage shows and lantern riddle-guessing contests to add to the festival celebrations. From a TV show, the Light-Up at the Chinese Garden was so stunning, dazzling and beautiful too. The last time we visited it was in 1994 together with Astrid and her family.
Updates: Thursday, October 5, Rika and I went to meet ER at Chinatown to buy mooncakes and b-b-q sliced pork again this evening. There was a short queue at Tai Thong Cake Shop. Later, we had dinner of fried dumplings; assorted stuffed beancurds with rice noodles and curry noodles at People Park Hawker Centre. We were delighted to find that fried dumplings we ordered were similar in taste to our homemade ones and paying S$5.00 for a dozen was value for money, so we thought… ER caught sight of people ordering clay pot braised fish head and he wanted to eat it in our future visit. The food centre was not too crowded during our visit.
On closer look…I just noticed the whole dragon display was caught in this frame! :)
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A non-spicy dish. Fried tofu braised cooked with vegetables. I was actually looking for the one with little shrimps too but I got it wrong. Doesn't matter - it was very good!
From the Sichuan Restaurant in Acton, London.
The Leland. Ready-Cut or not - your choice.
Same as: Gordon Van Tine - Lucerne, Ashton
A Handsome Stucco Bungalow!
Александр Димитров
aleksandr-dimitrov.arxip.com Black&red living room, by Dimitrov Alexander.
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A couple of weeks ago, I was pretty stressed as I was working to a deadline and one night I came home to this. Blai had made a delicious simple tomato sauce to go with spaghettini. Now he's the one under stress and it's my turn to take care of him!
While walking up to the shrine area in the morning, it rained a lot and we were very cold since we had not brought coats. So we decided to have an early lunch and warn up with some hot food. A Korean Hot Pot was just what we needed and it was GREAT! Highly recommended.
I think it was call Kiko, according to the Lonely Planet book there is a Korean homestyle restaurant called Kiko, so I guess this is it.
Homestyle is what you get, I felt like we were eating in their lounge room, after cooking our meal (we were the only customers), the couple sat nearby on the floor and watched TV that was going above our heads! It was not as uncomfortable as it may sound and they were the sweetest couple you could imagine. I wanted to take their photo but they declined and took ours instead.
YH's plate: Spaghetti topped with a generous helping of meat sauce and garnished with grated cheese and fresh parsley.
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A homestyle Vietnamese staple which every mother has her own variation.
This variation's recipe can be found @ stcraw.blogspot.com/2010/07/braised-pork-with-whole-egg.html
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Lorong 9 Geylang: Most of the eateries in this type of traditional shophouses are preparing for businesses for the evening crowds.
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Chinese homestyled dish of steamed tofu topped with dried shrimp, shallots and green onions in a savoury soy concoction.
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Although ER’s father had never handed down the recipe to him, he tried to make Foochow dumplings anyway. With the packet of yanpi bought from Yue Hwa, he made them here for the first time after moving to Punggol 21.
We bought the ingredients days before New Year’s Eve, but was too busy to make them in advance. Today, Chinese New Year’s Eve, with words from him, I helped to prepared and seasoned the filling. While I was busy with getting lunch ready, he did the wrapping and the dumplings were in all shapes and different sizes :) No complains, we only chuckled at the sight including him! The good thing about yanpi is that the finished dumplings were placed on top of each other without the problem of sticking! Steaming, they were placed in an oil plate and steamed in batches in single layer. We like the tasty dumplings although my father-in-law’s dumplings were second to none!
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