Sometime ago, I blogged about Gordon Ramsay challenging 328 Katong Laksa Singapore on this dish. Laksa is a special dish that is made with a Nonya ingredient called Rempah (which consists of fresh berbs and mixed of fresh and dried chillies, galangal, tumeric, ginger, lemon grass, garlic, shrimp paste or belacan. This mixed spices also include coriander seeds, candle nuts, dried shrimps, bean paste. Thick rice stick noodles is the key carb in Laksa. Dried prawns, coconut milk, chicken stock, prawns, clams, bean sprouts, tofu puffs, hard-boiled eggs, fresh Laksa Leaves (daun keson). Today I finally managed to try this from Mei Ling Street Hawker Centre. They only sell Laksa on Saturday or Sunday. What surprised me was the blood cockles which is added. This bowl costs only S$4 (2.73 Eur), amazingly delicious.

We had a catch up with my daughter's godmother after about a month as she went to Japan for a vacation. This time we met up for Japanese cuisine at Plaza Singapura and on the 3rd floor is a Japanese Restaurant called Kai Sushi & Robatayaki. We ordered several items of our favourite and mainly the Green Dragon Maki which was chosen by Francine. Avocados are a nutrient-dense fruit with a wide range of health benefits. They contain heart-healthy monounsaturated fats and fiber, making them beneficial for heart health. Avocados are also a low-carb, high-fat food that can aid in weight management by helping you feel full and reducing overall calorie intake. The healthy monounsaturated fats in avocados aid in the absorption of key nutrients from other foods. They are also a good source of lutein and zeaxanthin, important for eye health, and contain anti-inflammatory compounds that reduce inflammation in the body. Avocados are rich in antioxidants and healthy fats, which can improve skin health. Additionally, their fiber content supports digestive health.

 Here's a simple recipe for Green Dragon maki:

Ingredients:

• 4 sheets of nori seaweed
• 2 cups of sushi rice
• 2 tablespoons of rice vinegar
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 1 avocado, sliced
• 1 cucumber, sliced
• 8 oz of crab meat or eel

Instructions:

1. Cook the sushi rice according to the package instructions.
2. While the rice is cooking, mix together the rice vinegar, sugar, and salt in a small bowl to make the sushi vinegar.
3. Once the rice is cooked, transfer it to a large mixing bowl and add the sushi vinegar. Mix well.
4. Place a sheet of nori on a sushi mat, shiny side down.
5. Spread a layer of the rice mixture evenly over the nori, leaving a 1-inch border on the top edge.
6. Arrange the avocado slices and cucumber slices on top of the rice.
7. Spoon the crab meat or eel on top of the avocado and cucumber.
8. Roll the sushi mat tightly to form a cylindrical shape.
9. Repeat the process with the remaining sheets of nori and fillings.
10. Slice each roll into 8 pieces. Serve with soy sauce and wasabi, if desired.

Kway Chap 粿汁 is a traditional dish from Southern China that has gained popularity in Southeast Asia, particularly in Singapore and Malaysia. This dish is made up of flat rice noodles, or "kway," which are served in a flavourful broth made from pig's offal and other ingredients such as soy sauce, five-spice powder, and dried shrimp. The kway is typically served with a variety of toppings such as braised pork belly, pig's skin, and hard-boiled eggs. The dish is often accompanied by a sweet soy sauce-based dipping sauce and a chili paste. As a traditional hawker food, it is commonly found in street food markets and hawker centers and is considered as a comfort food for many locals.

The origins of Kway Chap can be traced back to the 19th century among the Teochew community in southern China. It was introduced to Singapore and Malaysia by Chinese immigrants during the British colonial period and has since become a popular dish in Southeast Asia. Kway Chap 粿汁 is a must-try for those who love traditional Chinese food and are looking for a comforting and delicious meal.

Ingredients:

• 4 packs of flat rice noodles (kway) 450 g pork belly, sliced 450 g pig's offal (intestines, stomach, ears, etc.), cleaned and sliced 2 cloves garlic, minced 2 shallots, minced 2 cups chicken stock 2 cups water 1/4 cup soy sauce 2 tablespoons oyster sauce 2 tablespoons five-spice powder 2 tablespoons sugar 1 teaspoon sesame oil 2 tablespoons vegetable oil

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the garlic and shallots and sauté until fragrant.
2. Add the pork belly and pig's offal and sauté until browned.
3. Add the chicken stock, water, soy sauce, oyster sauce, five-spice powder, sugar, and sesame oil. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Season with salt and pepper to taste.
5. In a separate pot, bring a large pot of water to a boil. Add the rice noodles and cook for 2-3 minutes or until tender. Drain and divide the noodles among 4 bowls.
6. Ladle the broth and meat over the noodles.
7. Top with hard-boiled eggs and bean sprouts.

This is a basic recipe for Kway Chap, you can customize it with your preferred ingredients or toppings. Keep in mind that preparing pig's offal properly is crucial, make sure to clean it properly and cook it thoroughly.

Some places that are known for their particularly delicious and authentic Kway Chap.

One of them is the Tiong Bahru Kway Chap, located at Tiong Bahru Market, which is known for their variety of pig offal and the rich and flavorful broth.

Another place is known for its kway Chap is the Lim Poh Kway Chap located at Hougang, which is known for its tender and flavorful meat and the broth that is made from a secret recipe passed down for generations.

A few other places that are popular for Kway Chap are:

• Tiong Bahru Kway Chap at Blk 55 Tiong Bahru Road #02-41
• Lim Poh Kway Chap at Blk 535 Hougang Ave 6 #01-60
• Bedok Kway Chap at Blk 85 Bedok North St 4 #01-25

粿汁配方：

材料：

• 4包河粉
• 500克五花肉，切片
• 500克猪内脏（肠、胃、耳朵等），清洗并切片
• 2瓣蒜，切末
• 2个葱花，切末
• 2杯鸡高汤
• 2杯水
• 1/4杯酱油
• 2汤匙蚝油
• 2汤匙五香粉
• 2汤匙糖
• 1茶匙麻油
• 2汤匙蔬菜油
• 食盐和胡椒粉适量
• 煮熟的蛋和豆芽作为配料

这是一个基本的粿汁配方, 你可以根据自己的喜好调整配料或配料。请记住，正确处理猪内脏非常重要，确保清洗并煮熟。