TV: 煮炒来了 Sizzling Woks - Wed, 8:00pm, Channel 8

[bobafett81]

A new variety show, featuring the best dishes from the 煮炒 (Tze Char) stalls in kopitiams all over Singapore.

Every episode will feature the best dishes from a selected few Tze Char stalls!

Not to be missed!

Starts 09 Sep 2009, Every Wed at 8pm on Ch 8!

[Simsci]

Kamsiah, Boba.

[bobafett81]

Today's 1st episode recommended the tze char at Ang Mo Kio Ave 4, BLK 158.

Specialties are 2 Taste Fish S$25(Crispy Fried Fish with special oyster sauce, and Water Boiled Fish with Assa sauce), Golden Sands Crayfish S$18 (made with goat milk powder) and Sha Pi Chicken S$16 (each day only has 20 Sha Pi Chicken for sale). Chicken is dried with golden syrup, then marinated with Nan Ru, Bean Sauce, Seafood Sauce, Plum Sauce and others. Best dish is the Golden Sands Crayfish.


2nd tze char stall is at Ang Mo Kio Ave 3, BLK 202

Specialties are Dong Po Meat S$12 (pork cooked for 3 hours with special sauce and spring onion and ginger), Golden Pumkin Crispy Prawn Balls S$14 (Pumpkin sauce made with Mashed Pumpkin which has been steamed for 3 hours, butter, evaporated milk and curry leaves) and Mushrooms with Tofu S$8.



NEXT WEEK: Tampines

[Tiantianchi]

(Pumpkin sauce made with Mashed Pumpkin which has been steamed for 3 hours

Any idea why they need to steam the pumpkin for 3 hours?

[bobafett81]

they first skin the whole pumpkin, slice it into wedges.

steam for 3 hours, then mashed it.

steam is so that when u mashed it in food processor, it becomes even smoother.

[Tiantianchi]

What kind of steamer do they use to need 3 hours? Not challenging anything, but there must be a good reason for such excessive steaming because it doesn't really do much in term of texture since especially they will be puree in the processor.

[bobafett81]

It's those big rectangular ones which you find at Tze Char stalls where you pull out the big metal tray to put food inside to steam.

[foodlovee]

Maybe it's a broken down steamer.

[mothball]

you think the zichar chef will give away the real recipe for their signature dish? even the chefs listed in the top 10 restaurants of the world wont give the exact temperature/ cooking timing / instructions for their dishes printed in their own cookbooks.

i do know that food when cooked for too long will start losing their flavour, steaming aint exactly sous vide cooking, and though the texture will be very soft, the compromise in flavour isnt worth it.
im quite sure there is an ingredient missing too. want a smooth texture? pass thru the tami twice like french laundry lor.

[Yaogui]

Half a pumpkin even if you don't slice it, can be cooked in half an hour.

[Simsci]

Any food that's cook too long is not worth eating. It might look good, taste shiok and have wonderful texture but where are the nutrients? It is as good as junk food!

[kiasu]

Any food that's cook too long is not worth eating.

double boiled soup included?

[melsie]

Any food that's cook too long is not worth eating. It might look good, taste shiok and have wonderful texture but where are the nutrients? It is as good as junk food!

Cooked too long still looking sexy n got texture? Dun tink even abalone or rubber band hahaha.

Nutrients? the stock lor, the longer the better, ask our japanese friends la.

[Simsci]

Double boiled, triple boiled, slow boiled or thermal cooked.
The taste got transferred into the soup/gravy or what's leftover, but most nutrients are destroyed.
Nutrient-wise, nah!
If possible eat raw, eat fresh or just cooked right and not overcook.

[cheongsteron]

any idea today's address for the cereal pork rib? i only manage to catch the 2nd location at Tampines st 84 blk 844