New Lucky Claypot Rice

We already had a favourite haunt for Claypot Rice before visiting this stall. Only upon multiple recommendations Kel and I decided to try this place to find out how good it really is. I was told it can get crowded even on unsuspecting weekdays.

So before we went, I gave them a call to place our order. True enough, we still had to wait about half an hour on top of the time we took to make our way there. With all the good things we heard about this place, our expectations were held high.

I should have taken a picture of the Claypot Rice when it is served. The claypot rice was served pale and white. No sauce or seasoning - apparently, it is a do-it-yourself concept. Then we try our hand at seasoning it ourselves. After scoops of rice into small bowls we realize the chicken, chinese sausage and salted fish toppings were not enough to fill the whole Claypot evenly so we felt we were eating rice with dark sauce more than anything.

We had soup too and it was nothing to shout about.

Being neutral about it, maybe they should season the dish with oil and dark sauce for us just so that we have the same quality of food every time and it’s not dependent on the customers ability to gauge how much to put in. And maybe for that price, it should have had more salted fish than 2 tiny slices with the thickness of sliced ham.

Nevertheless, this place can be ’back-up’ when one is desperate for Claypot Rice and there isn’t one nearby.

Location: Block 328 Clementi Ave 2

Anyone has recommendations for chomp-worthy Claypot Rice in Singapore?


Warm love,
Starningblue

Getting more foodie

Been busy with falling sick, thus lack of post ;) But doesnt mean I havent been eating! In fact, Im learning more hidden foodies and Im here to reveal some of the many.This time on, the address will follow if you happen to tour/live in melbourne so you know where to go!



Friend's boyfriend came to visit and so I had my fun share of exploring back alley cafes(though not really) that served awesome poach eggs(with cheese that tasted like quiche. Yum)

Breakfast stacks

Learning how to sip latte


Toi's strawberry smoothie in a tin cup. Lols

My male model

The all-day brekkie menu

We got there about 1130(got lost for 20mins) and it was packed full. A small cafe but with loads of rustic chairs and tables. Great chillout place for a cuppa or brunch you are a late riser. Good news is breakfast's all day on Sunday in melbourne;)

Green Refactory
Sydney Rd, Brunswick Cafe

Doing what a good host will do, I woke up at 9(again) on a weekend to head to south melbourne for some hearty breakfast.
Interesting concept they have is the moment you alight tram 96, voila! Youre at their cafe already=) The Hollandaise sauce was awesome, mushrooms were fresh(but 3bucks to include them in your meal) and just dig the sourdough. Best thus far. It was worth my sleep.
Lack of pictures because theyre not in my cam, sadly.

Mart130
Middle Park Light Rail Stop
107a Canterbury Rd
Middle Park 3206

Wagyu steak with rice.

Toi and my sushi sashimi boat

Found this place in the midst of searching for good jap food in melbourne. Sick of Cheap dondons and overpriced small portions in town. Not that Matsumoto serves any more that town restaurants, I have to admit their wagyu steak was pretty awesome and my boat was fufilling. Not superb, but satisfying. I thought it wouldnt be enough for us to share but I was bloated when we finished.

Matsumoto
48 Lygon StBrunswick East 3057 VIC

Crumpets

Recently I’m having this crumpet addiction, a change from typical pancakes. Its rather bland eaten alone so after a quick toast, I like to top it with butter (let it melt) or jam. Tried it with Philadelphia too but its not to my liking.

Simply love its spongy texture…. is this available in SG?

*Juanie*

Shelf Life

I don’t cook every single day yet I have loads of condiments, sauces and powders on my kitchen trolley. Sometimes in the morning I decide to cook beef for dinner that day then I change my mind so its back to the fridge for next day or whatever. What about the oils we have in the kitchen? I suppose it is hard to keep track how long it has been there and know for sure how long it can be stocked on our shelves.

Did you know that dried packed angel hair pasta has a shelf life of 3 years? I know because I recently discovered Still Tasty. A colleague of mine passed this on to a few of us who love cooking but hey, don’t all of us need to know such information too? This website is pretty comprehensive with whole chock lists of ingredients and how long we should be keeping them; in the fridge, on our pantry or in the freezer.

So have any one of you GUESSED whether you could still use the leftover ham in the fridge for a sandwich, would that bar of chocolate on the snack table still be good, how long you could keep fresh chicken before it is too fuzzy for cooking?

Go on, click in and find out for yourself!



Warm love,
Starningblue