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Then I wonder now come thes prawn paste chicken look so "ugly one" (Sorry instagram-hazard, we end up judging food by how they look - bad bad.) Anyway, after taking a bite.... So flavorful, and quite juicy. Okay, I am sorry HCG ζιζͺδ½ δΊοΌδ½ ζ―ε₯½εηγ
Anyway HCG u like? Bee Kia at Novena is my other fav.
The stalks and some bits of the leaves are simply poached and then drenched in a melange of superior soy sauce, a dash of sesame oil and drizzles of oyster sauce. The leaves are first chiffonade-d and then deep-fried before crowning the poached stalks earlier alongside crispy shallots. Ok, that's all.
Unlike the black pepper one which we all loved, this here was such a disappointment. Not only did it not come with fried mantou (what travesty!), the sauce was uninspiring β mild and somehow, fell extremely flat. More sweet than spicy, we only settled for this because the cooking style we wanted β wok-fried with foie gras, come on now β was only available if we ordered Alaskan king crab. Ok, that's all.
Perfectly crisp and addictingly crunchy but it could do with more of that familiar pungency and inimitable umami. Still, it's good fried chicken. Ok, that's all.
Nonetheless, those fermented black beans, while providing such a welcome reprieve to the usual style of cooking the meat, were a little too much, much β overly salty and not properly sautΓ©ed; hence, it fell flat and made the dish boringly one-dimensional. Ok, that's all.
Here, the almost crunchy cephalopod gets a light coating of seasoned corn flour and then deep-fried until it shines a golden sheen. Just before serving, it is tossed in a simple yet addicting mix of salt, pepper, red chillies and deep-fried garlic. Who needs popcorn when you can have this? Ok, that's all.
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