Text 20284, 84 rader
Skriven 2009-01-31 17:41:00 av MICHAEL LOO (1:123/140)
Ärende: trip 152
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There's now construction blocking the secret stairs to
Keong Saik Road from opposite Outram Park. We made a
short detour to the right before we came to the famed
Kok Sen Coffee House, Steve's inspired contribution to
the Do. They set up two tables for us, shortly expanded to
three and then back down to two-with-extensions. Steve
with his knowledge of the place and Karen K. with her
expert Mandarin ordered, as before. I believe all tables
got the same dishes except for the omelet, a concession to
a member who lives with numerous kinds of food allergy
including to peanuts and soy (how can one survive in
Singapore with these?).

Beef with ginger and hot pepper - a good standard that one
can get anywhere, but a fine child's introduction to Asian
fare, and the ginger itself was of a higher order than
anything we can get in the States;

sweet-sour fish - this was so fried that I had a hard time
even guessing the species, but I have my suspicion that I
did get my gourami goreng after all - a nice crunchy dorsal
fin gives me an indication; the flesh was tender and sweet,
the outside crisp. I had but a morsel of meat and ate a lot
of the fins and (crisp) bony parts. Some people are really
grossed out by what I eat, but too tough for them!;

Cantonese fried chicken - excellent, but not so heavily
marinated as last time, so more appealing to most but less
so to me;

baby bok choy - fresh and yummers;

ong choy in XO sauce - with the inspired addition of diced
crisp-fried pork crackling;

tofu, peppers, and eggplant stuffed with fish paste - good
soothing Teochow I think fare;

and a very good shrimp omelet.

Many Tigers accompanied.

Gave my regrets to the assembled company ready to tour
Chinatown in all its pre-New Year glory and went walking
with Lori; it must have looked like I was steppin' out with
her, but I want to assure hubby Doug that we were merely
solving the problems of the world, most of which fell at
the Moon Bar, a slightly creepy though upscale place not
far from where we had eaten. When asked the price of a shot
of Chivas, the cute bartender said "sirteee"; we debated on
whether this meant $13 or 30 and came to the conclusion that
we could afford a round in either case. Turned out to be the
former, a regular bargain by Singapore booze standards, even
though this works out to US$230 a bottle.

Got a bus from Outram Park back to the hotel and slept briefly.
--mm
Raffles revelry
cat: booze
servings: 1

20 mL Cognac
15 mL Cointreau
15 mL banana liqueur
5 mL Galliano
30 mL orange juice
30 mL mango juice
10 mL lime concentrate
1 lime wedge, juice of
1 lemon slice mixed with a strawberry
top up with ginger ale
garnish: a slice of orange, a strawberry, and mint leaves

Combine first 8 ingredients. Muddle lemon slice and
strawberry; pour into highball glass. Top up with ginger
ale. Garnish with a slice of orange, a strawberry, and
mint leaves. Source: Raffles Hotel recipe card

M's note: owing to the banana liqueur and Galliano, this
tastes rather like Juicy Fruit gum.

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