#pork lard

[buffetlicious]

Went out with mum to have dinner at Koufu Food Court (口福熟食中心) in Sun Plaza. Ended up she said she wasn’t hungry yet, so I ordered Mushroom Chicken Feet Noodle (香菇鸡脚面) from Sarawak Kolo Mee for myself. For dine in, the dry-style noodles came with a bowl of soup. The extra springy noodles 🍜 came topped with three braised chicken feet, several mushrooms 🍄‍🟫 and minced pork. The deep-fried pork lards at the side are self-service so I scooped quite a bit into the bowl. As for how to eat the chicken feet, you break off a bone at the joints and suck off the collagen filled skin then spit out the bone.

[dessert-foodi-li-cious]

Hakka Sauce Pan Mee with Century Egg

Topped with fried shallots, coriander, spring onion, crunchy fried anchovies, black fungus, well-seasoned minced pork, crispy lard and oozy century egg

[fieriframes]

[PORK LARD-- THIS IS THE REAL DEAL. YES, THE ONLY WAY TO DO IT. LARD. I'M GONNA CUT IT UP FIRST. PUT TWO CUBES IN THERE.]

[chronic-mastication]

Mission Burrito

For me, hold the beans.

[buffetlicious]

Yeah, mum love noodles so we are back at Sarawak Kolo Mee located in Koufu Food Court (口福熟食中心) at Sun Plaza. No prize for guessing which bowl belongs to mum. She had the Crispy Chicken Kolo Mee (香酥鸡排哥罗面) with no added chilli sauce. The sliced pieces of breaded deep-fried chicken cutlet covered the curly noodles 🍜 at the bottom with those sinfully yummy fried pork lard at the side. Dry style noodles dish in Singapore 🇸🇬 is always paired with a bowl of soup.

For my Mushroom Chicken Feet Noodle (香菇鸡脚面), I loaded it with fried pork lard and a scoop of the chilli paste. A pair of fried and then braised chicken feet, braised mushrooms 🍄‍🟫 and mince pork over the springy kolo mee 🍜. Some people might balk at eating chicken legs, also known as phoenix claws (凤爪) if that sound better to you. But if prepared and cooked properly, they are such a delicacy. Very commonly eaten in China 🇨🇳 and Asian countries, even dim sum places around the world offered it on the menu.

[buffetlicious]

It is just the two of us eating so mum is not cooking tonight. I was tasked to bring home dinner so I went back to the Sarawak Kolo Mee stall at Koufu Food Court (口福熟食中心). Picked the same Crispy Chicken Kolo Mee (香酥鸡排哥罗面) for mum and myself. Loaded it with plenty of crispy pork lard and also a scoop of chilli paste 🌶 for my own bowl. The springy noodles 🍜 are a plus point as is the crispy yet still juicy chicken cutlet.

[buffetlicious]

I seldom go up to the Koufu Food Court (口福熟食中心) in Sun Plaza so we thought to explore what the place have to offer. Noticed a new Sarawak Kolo Mee stall had opened and we decided to give it a try. Mum pointed toward the Sarawak Pork Noodle (沙捞越肉片面) which came served with slices of char siu (叉烧) and blanched pork over curly noodles 🍜. Best of all, there is a container filled with crispy pork lard in oil. I scooped a couple tablespoons of it minus the oil into the noodles.

The Mushroom Chicken Feet Noodle (香菇鸡脚面) attracted me with a pair of whole chicken feet, aka Phoenix Claws (凤爪) that had been fried then slow braised. It also has three juicy braised mushrooms to go with the very springy noodles. The chicken feet are so wonderfully tender that you take a section of it in the mouth and suck until all the skin and collagen came off before spitting out the bare bones. Both bowls of noodles 🍜 cost S$6 each which is quite reasonably priced for an air-conditioned food court.

[buffetlicious]

Saw the advertisement on television promoting the bundle deal of three dishes by Tun Xiang Hokkien Delights (豚香福建馆). Thought that it was a good deal plus the fact I have not been to the place yet. Dragged mum along to Northpoint City mall on a hot weekend afternoon since I couldn't possibly finish the set meal alone.

Upon seated, the wait staff informed us that you can scan the QR code on the table to access the digital menu plus order. Placed ordered for the Bundled Deal (S$28.80++) consisting of the Signature Hokkien Mee, Iberico Pork Fried Beancurd and White Pepper Collagen Pig Stomach Soup.

The Signature Hokkien Mee (招牌黑猪福建面) came with a mixture of yellow noodles and bee hoon (rice vermicelli) served over banana leaf. At a glance, one can spot prawns, squids, matchstick sized pork and plenty of deep-fried pork lards soaked in the gravy. While the overall taste is decent, the flavour profile of the prawn is not pronounced enough like they didn’t use enough prawn heads and shells to render out the prawn oil.

Both of us enjoyed the Iberico Pork Fried Beancurd (酥炸黑猪酿卜) a lot. The minced pork is well seasoned and stuffed into fried bean curd puffs before going into hot oil. The puff outside is crispy while the meat is juicy. Remember to dip the whole thing into the sweet thick sauce for the complete package before devouring it.

Was reminded that the White Pepper Collagen Pig Stomach Soup (胶原胡椒猪肚汤) is hot when it was served. It came with thinly sliced Iberico pork, tripe, fish maw and garnished with coriander and chilli. Taking a sip of the soup, I can detect the stickiness of the collagen on the lips and the spiciness of peppercorns though I would have enjoyed a stronger peppery taste. Both the tripe and pork were tender enough but the fish maw needs a longer cooking time to get to the softer texture I preferred.

While I enjoyed the meal, mum is a lot harder to please. She claims that the noodles look like last night leftover and other than the fried bean curd, I don’t think she like the other two dishes.