The Man really knew how to make good steak after his Texas stint. And this is how we roll it…
Oxtail Soup
I made this! I can’t believe I made oxtail soup Singaporean style without using a pressure cooker. All the moms thought I was mad but the result was really a scrumptious treat. It smelled like soup kambing (mutton soup) broth you’d get a hawker centre here. And I believe it’s that delicious because of the 7 hours of boiling we had to do! The Helper was really great. She had to change the water that was used to boil four times, which resulted in a clean smell, no funky smell in my oxtail soup!
Macdonalds Create Your Taste
Finally I got to try this at Safra Yishun. It was easy to order and tasted delicious. I wish now they have more outlets here but I’m feeling thankful I got to taste this one day before fasting begins.
My order was sans meal and with caramelised onions. The Hubby’s was a double patty of Angus beef. We didn’t taste each other’s burgers, so engrossed we were sa outing our own burger likes. I’ll definitely be coming here again next time.
Four Fingers
The Korean fried chicken wave is not showing signs of slowing down here on the red dot. The latest offering happens to be halal and luckily today, there was some time for The Girl and me to try it out.
The queue was very long even though it was not yet twelve! But the food arrived rather promptly. The chicken flavours are limited – it’s either the soy garlic or the hot, which shd be named ‘soy hot’. There are menu options for rice combo or fries. All the dine- in meals are served in army style mess tins. I find this to be highly redundant because when clearing the trays, we had to put the mess tins on the bin counter which took up space for the trays. They could have set up another corner near the bin for customers to stack the mess tins.
Anyways…the chicken were good. They were ultra crispy and soya saucy. The only thing is that it tends to be on the slightly salty side so eating with rice would be a great option. The fries came with either kimchi or seaweed seasoning. I chose the latter for today.
The Girl loves it and told me to come here often. Next time will already be fasting month once we come back from our KL trip so it looks like it’ll be several months later before we give 4Fingers another try.
By the way, the name of the restaurant created a small riddle in the family: how many fingers/claws does a chicken have? It was only with much certainty that our helper who lives in a kampong and has reared chicken emphatically asserted ‘four!’ Even the chicken feet lovers in the family kept saying three. 😂
Mediterranean style braised lamb shank
lamb shank needs to be braised for hours. Last night I made this in the oven with s lot of liquid and the result was awesomeness. Today I experimented by just roasting the other two in the oven covered but no liquid. The result was not fork tender meat even though I roasted the shanks for the same number of hours.
Last night’s one was great. After seasoning and browning the shanks, I placed them back in the pot with olive oil, water, a chicken cube, fresh rosemary, a can of plum whole tomatoes, a can each of kidney and chickpeas, a head of garlic unpeeled,
salt to season and let it to boil. After that I covered the pot and place the whole pot in the oven at 180 degrees Celsius for 2.5 hours.
If ever you’re making lamb shank, make sure they’re braised. I’ll be looking for more flavours to experiment lamb shank.
The Occasional Cook 