Down with Cold Today... Again...

Yeah, down with cold... finally my turn again (after my family took turns to catch it...) ... a heartwarming picture first... a piece of cake made from students... and I have not taught most of them since Sec 2 last year, only a few this year in the 1st semester... but still chit-chat with them sometimes... so guess they did not forget me... and this is not the top class nor even Express class, its a N(A) class, who remembers... Cake is cold, but warms the heart when eaten... Thanks folks!!!!


Ok, my breakfast after visiting doctor today... At Bedok Central, Block 216, there is this stall that sells duck rice, porridge and noodles. The name of the stall is "沈记" if I'm not wrong... Very nice food served... My mum ordered the kway teow soup, while I got the dry noodles, and ordered some beancurds and egg...


First, I must comment on the SOUP! Very very very very tasty, full of chinese herbal flavour, but not bitter, and sweet, with a hint of spiciness of pepper... NICE!!!! * Caution: May not be suitable for those who hate chinese herbal taste* To me, the soup is power enough, as I expect chinese herbal soup for duck noodles MUST be sufficiently strong (of course also not TOO strong), else it will not make a good soup for duck noodles...

Then the duck meat... not dry, but tender! a little bit of the "duck-smell", if you know what I mean, if eaten alone, but when stirred together with the noodle sauce, its still ok... in fact, its almost on par (or even slightly better) than the You Kee version... Not bad....

The sauce, the sauce... well, its a bit salty... *looks around, hope no angry chef comes storming out*... other than that, still quite ok... its not the super thick one that makes your noodles gluey, viscosity is just nice...

Noodles are springy but thoroughly cooked... quite good skills in cooking the noodles...

Overall, it has been a long time since I had eaten such good duck noodles elsewhere...


Now it will be a shame to not mention the beancurd... its simply done with heart! Why do I say so? Because most of the time, braised duck rice sellers will only sell the beacurd (and any quality beancurd) by only braising with the sauce... now this stall (I believe) deep/shallow fried the beancurds first, before braising them... This gives some chewing texture when eating... and the beancurds they used are of good quality, very full of soy beans flavour... egg is quite normal... at least, it is fresh, not undercooked nor overcooked, and has no foul "eggy" smell...

I am not related to the stall, but do try it if you are free...


Gotten this funny linkage toy too, for teaching aid, so nostalgic...