Huang Hong Ji Porridge - 黄洪记粥

ABBEY: There is a small time window to get a bowl of this porridge. Only from 7AM to 2PM. So on Sunday morning our mission was on. 

We had their Signature Porridge (4SGD), Minced Pork and Century Egg Porridge (3.5SGD) and Fried Bee Hoon (1.20). Since there was no seat available, we took them home. The porridge is savory and not that too hot. The signature porridge has cuttlefish, minced pork, and century egg. It was a treat. 

Nothing in particular for the bee hoon; standard taste and serving :)

 Huang Hong Ji Porridge

WILL: Pledged to suppport the mom and pop stores here in Singapore, we hunt searched the best food around our home, and we found Huang Hong Hi Porridge. 

They are only open from 7am to 2pm. And it only proves one thing, what they are selling is good! We went there one Sunday morning! All tables were occupied and there was a queue! Do not worry, they are quick into serving the porridge.

The taste? No other condiments are needed. Definitely one of the tastiest porridge here in Singapore. They have some branches around too! 

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Huang Hong Ji Porridge 

(F) https://www.facebook.com/huanghongjiporridge/ 

(H) 7AM - 2PM

(A) Blk 269A Punggol Field, #01-197

(T) 9006 1071

MuYoo - Nurtured by Nature Singapore Drinks

ABBEY: We got our drinks in Muyoo’s Raffles City Mall branch. Their two new flavors; Brown Sugar Fresh Milk plus Pearl and Mango Fresh Milk are what we ordered. 

I prefer the mango drink. The fruit is sweet and not having that “medicine taste” and really blends well with the milk. The Dirty Black Pearl is for those who have sweet tooth. It is too sweet for my liking :) You can have a drink for 3.90SGD

MuYoo - Nurtured by Nature Singapore Drinks
BROWN SUGAR FRESH MILK PLUS PEARL AND MANGO FRESH MILK

MuYoo - Nurtured by Nature Singapore Drinks
MENU

WILL: Looking around for some good deals on milkshake and we thought that Muyoo is having one-for-one. Meters upon meters from Suntec to Raffles City. We found Muyoo. And walau! No deals. Haha! We misinterpreted the post of one blogger. Haha.

Anyways, we are there and some people is flocking the booth, we decided to try it. Abbey got brown sugar fresh milk plus pearl for me.

Oh darn! It is wayyyyy toooo sweet for a “normal”. Damn! Too sweet that I need to drink water after it. But the good thing is, their pearl is chewy and that is a good point.

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MuYoo - Nurtured by Nature Singapore Drinks

(W) www.muyoo.com.sg

(H) 10AM - 10PM

(A) 252 North Bridge Road #B1-67 Raffles City 

Caramel and Lotus Biscoff Cheesecake

This is a variation of the cheesecake recipe. A little tweak and a new version is born.

2 250g-block Philadelphia cream-cheese
1 cup sour cream
1 cup whipped cream
2-3 tsp vanilla
1-2 tsp lemon juice
5 tsp unflavored gelatin powder

25 pcs Lotus Biscoff caramelized biscuit (crushed)
1/2 block of butter (melted)

1 can of caramel

In a bowl, mix butter and Lotus Biscoffuntil the texture is like a wet sand. This will serve as your base. Put the mixture in a spring-form cake tin (20cm diameter). Compress it with the bottom of a glass. Place it on a freezer to harden. Then make the cake.

Soften the cheese by putting it out off the fridge until the it has the room temperature. Put it in the bowl and mix it with other ingredients; sour cream, whipped cream, lemon, vanilla, and gelatin powder. Continue to mix it (not whip) until the consistency is smooth.

Layer the pan with cake mixture and then caramel. And top it with caramel design like icing.
Place in freezer minimum of 6 hours (depends upon your freezer's power), preferably overnight.

Caramel and Lotus Biscoff Cheesecake 

VERDICT
WILL: Ate Sol send me off a can of caramel syrup. Sweet, literally! Haha. You can’t just throw the caramel into your mouth and Abbey made a good idea to turn it into more wonderful, Caramel and Lotus Biscoff Cheesecake.

This is the alertnative biscuit you can use other than oreo. Crunchiness is there. Then, their goes the caramel on layers! The sweetness of Lotus Biscoff biscuit fights to balance with salty cheese! Fantastic!

Til next cheesecake adventure!