Jun 302011

Initially, we had quite a bit of fun scaring that *beeeeep*

But *toooot* kept denying.

Then, *beeeeep* realized he cannot bluff anyone anymore.

Quietly, *toooot* sat down at 1 corner. A tear rolled down. Not too long after, another tear rolled down … this time, from another eye.

That night, *beeeep* lost his appetite and for the first time in many many many months, dinner was a quiet affair.

Plenty of hugs were exchanged and promises were made.

Let’s hope we will not be served another notice like this, ever again.

Jun 292011

I had Daigaku Imo once and i was sold.

Then, the portion was tiny. I wasn’t satisfied at all.  You know, that sorta feeling… not really there but not really here either. Yes, i did think of ordering another portion. Alas, the thought of the price tag put me off …  so, i made a mental note to replicate it at home and replicate i did. :)

I was almost tempted to churn some matcha ice cream to go with it actually but aiyoohhh, the current condition of the freezer doesn’t permit it. As always, my freezer is bursting! Hence, a quick trip to the nearest provision shop took care of it. No vanilla bean specks in ice cream? No problemooo… I’m not really spoilt like that. :P

After going through several recipes, i roughly knew what to do.

The recipe which i came up with below is something which i am most comfortable with. Everything was added based on estimation and that was it. Feel free to play around with the ingredients you have at home and adjust accordingly.

Ideally, you may wanna use Japanese sweet potatoes for best result. However, if you can’t get hold of it, any sweet potatoes will do.

Daigaku Imo

(serves 2-4)
4 medium sweet potato, i used 2 orange flesh ones and 2 purple ones
sufficient oil for frying
100g sugar
60ml water
1 tsp soy sauce
a handful of toasted white and black sesame


1. Scrub and wash the sweet potato well. Cut the sweet potato into wedges, leaving the skin on for color. Put the cut pieces into cold water.

2. Heat up enough oil in a large pan, or use a deep fat fryer. Drain and pat dry the sweet potato pieces, and put into the hot oil. Fry on medium heat until cooked through and lightly browned.

3. While frying the potatoes, heat up the sugar and water in a small pot to make sugar syrup. Once the mixture is thickened and slightly caramelized, add in the soy sauce. Remove immediately.

4. By then, the potatoes should be about done. Take the potato pieces out of the oil, drain and immediately put the piping hot pieces into the sugar syrup mixture. Toss the potato slices well till they are all coated with the syrup mixture. Sprinkle with toasted sesame before serving.

5. Best to eat it warm or if you are anything like me, add a scoop or 2 of ice cream for an unforgettable experience. And if you have the time (unfortunately, i didn’t then), make some simple mochi and throw them in. BEST!

Note : if you are planning to style the food for photography, i say, don’t bother because very likely, you will just snap a couple and tuck in immediately! Hee!


Oh, this week is the last week to support me in Singapore Blog Awards nomination. 5 more days to go and that’s it!

Please continue to vote for me on daily basis!

If you have missed the previous post and needed some guidance on the voting, do refer to this post.

Otherwise, click HERE to lend me your support please?

Thank you very much! Appreciate it tons. :D

To the rest of the finalists, all the best to you. Jia you!!

ps : ignore the super huge profile picture in the Interview section. *face palms* it was submitted by someone when i was away. TERRIBLE!!

Jun 272011

This noodle deserves a post on its own, to me that is.

Kolo Mee — Egg noodles, flash-boiled, then classically served with crushed garlic and shallot, minced pork or beef, white vinegar, either vegetable oil, pork oil or peanut oil, and sliced barbecue pork known as char siu or beef.

Sounds like wanton mee, doesn’t it?

It sure does. It even looks like it if one doesn’t stare hard at it. Like what many like to say these days, they are same same but different! Heh!

Our first stop for kolo mee is at Sin Poh Poh, highly recommended by a friendly local who sold me the Pong Pia at Song Kheng Hai Food Centre. So friendly he was that he actually told me to call him should i need more recommendations in my short few days’ stay! Kuchingnites, you raawwwwkk!

For our first few mouthfuls, this noodle didn’t wow us that much. We thought it was rather tasteless and bland. But as we continued slurping the noodle, we started falling in love with it. When i said ‘we’, i really mean we, all of us, including my in laws! If you were on the same table as us, you’ll definitely see the change of expression on our faces. Grin. From blahhhh look to yummmm look literally!

Methinks Kuching food is magical lahhh. Just like the Sarawak Laksa, the food just gets to you after a while!

The noodle, while it wasn’t the type of noodle i like — i fancy mine curly like maggi mee hair perm (or even curlier), not Korean Soft Wavy Perm :P  — was al dente, just the way i like it. What made this bowl of noodle a winner was the sauce concocted by the boss. Though a little weak in salt department (but we like!), i must say, i love it to bits! It is exactly that it wasn’t salty that both men on my table were able to eat 2 bowls of it. Otherwise, i don’t think they can stomach 2 servings!

If i were to replicate this at home, this gravy is exactly how i’d like mine done, fragrant but not salty. POWER!

Oh, just so you know, kolo mee is mostly sold in the morning as Kuchingnites’ breakfast. Come night time, there are hardly any stalls that sells it should you crave for kolo mee at night.


The good news is, the kolo mee stall at Sin Poh Poh serves ridiculous people like me, who eat kolo mee for dinner!

While you are at Sin Poh Poh ordering this bowl of delicious kolo mee, don’t forget to order their wanton in soup as well. The wanton was the best i’ve ever had since sometime ago. Methinks it was the skin used — Not the usual yellow wanton skin but it was white in colour, which you could literally slurrrrrrrrpp it up just like udon!

Sin Poh Poh Cafe

Jalan Ban Hock,
Kuching Sarawak.


We liked the kolo mee at Sin Poh Poh so much so that the family insisted on returning for dinner during our last night at Kuching. After much protest by me, we ended up at Open Air Market for seafood dinner when other attempts at various seafood restaurants failed.

However, most of us still wanted kolo mee rather badly the day after so the next best thing to do was to skip the hotel’s breakfast and head out to the nearest and best-est kolo mee before we check out at 9am.

From the piles of information i gathered during our short stay, i got to know that there was this awesome coffee shop just a stone throw away from our hotel!

The kolo mee found here was more robust in flavour but taste wise, i still prefer Sin Poh Poh’s. I detected more dashes of vinegar used which resulted the slightly tangy taste in the sauce. As you might have noticed, the owner here is a little bit more generous than Sin Poh Poh. Check out the toppings — 3 additional prawns! Heee. Well, it may not seem many to you, but for every bowl sold with 3 extra prawns, well.. you do the math. ;)

As for the noodle used, now we are talking. This, is exactly the noodle that i’ve been dreaming about. Springy and curly.. NICE!

Unfortunately, we totally forgot about the wanton. In Singapore or KL, wanton usually comes with wanton noodle but not in Sarawak. We only remembered about the dumplings as we were about to leave. Hmphh!

All in all, should i need a quick kolo mee fix when i’m in Kuching the next time (provided i stay in the same hotel again), Green Hill Corner it is for me!

Green Hill Corner

Jalan Green Hill,
Kuching Sarawak.


Other kolo mee places where you might wanna drop by :

  • KY Cafe, Jalan Sekama
  • Tech Huat, Open Air Market
  • Ah Ping Mee Stall, Siang Siang Food Court, Tabuan Jaya
  • Min Kuan, Carpenter Street
  • Sin Lian Shin, Green Road
  • Ah Pi Kolo Mee, 4th Mile Expert Food Court