Samgyetang - Ginseng Chicken Soup Recipe

Ingredients:

1 medium whole chicken

Samgyetang soup pouch (jujube, ginseng and soup spice)

1 1/2 cup glutinous rice

15 cloves garlic

Green onion

Dipping sauce:

Soy sauce

Vinegar

Chopped onions

Jalapeño

Soak the glutinous rice for an hour.

Clean the chicken.

Fill up the chicken with garlic, jujube, rice and ginseng.

Put the chicken into a pot and fill with water.

Bring to a boil and simmer it until the chicken is cooked as well as the rice.

Mix all the ingredients for the dipping sauce while waiting for the chicken to be cooked.

Serve it in a bowl and garnish with green onion.

Samgyetang - Ginseng Chicken Soup

VERDICT
WILL: I saw Samgyetang meal while watching a Korean TV Show, Return of Superman. A soup that enjoyed well by Song's Triplets. Next, is when Maangchi cooked it on her youtube channel. Darn! I want that hot soup too in my plate. 

I surprised Abbey by putting it on our weekly meal list. And he doesn’t have a choice but to learn how to cook it and where he can buy those ingredients. Haha! A challenge he always loves to do! 

The soup have this herby and earthy feel. It relaxes the body and those spices gave heat from inside. Oh gurl! This is so good! This will be on our meal list again...soon! 

Rong Hua Bak Kut Teh

ABBEY: After more than 13 km of walk and almost all the shops are close we found our dinner served at Rong Hua Bak Kut Teh. I have a bowl of lean meat. The soup is peppery and hot which is perfect for my rice and youtiao. 

My energy got replenished after three bowls of the soup. I ate the meat later. I just enjoyed the rich pork broth.

WILL: After a long walk from Punggol Waterway to Rower’s Bay, Abbey, Chat and I rewarded ourselves with a steaming hot bak kut teh (pork soup) of RongHua at WaterwayPoint. 

We were surprised that this is better than the well-known bak kut tehs! What do I mean better? The soup is more tasty, the pepper really kicked-in, and the pork chunks are tender and  meatier. 

RongHua Bak Kut Teh is definitely recommendable. 

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Rong Hua Bak Kut Teh

(W) http://www.ronghua.com.sg

(H) 1030am to 10pm

(A) 83 Punggol Central, #B1-23 Waterway Point, Singapore 828761

(T) 6385 8765

Beard Papa: World's Best Cream Puffs

ABBEY: Wilma was so excited when she saw the ad of Beard Papa offering durian fillings on their puffs.

She bought the original and durian. We both took one puff and she told that it’s not worth it pertaining to the durian hype as the durian taste is lacking. Turned out to be that I got the durian puff. The flavor, taste and smell is strong. Maybe in the future I’ll be friends with durian. We exchanged and she liked it. The cream is subtly sweet and the puff is flaky like croissant.

Beard Papa: World's Best Cream Puffs

WILL: I am quite shocked that we do not have Beard Papa’s review! Unbelievable that we missed it out! Oh darn! 

Of all the cream puffs, Beard Papa is my favourite. It has its somewhat crusty/crunchy bite and soft linings of bread inside. The custard is not too sweet and not that bland. The mixture is just right. Love them more when they introduced the Durian Flavour Filling! It is indeed yummy. 

Do not settle for less. Go ahead and treat yourself some Beard Papa’s cream puff! 

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Beard Papa: World's Best Cream Puffs

(W) https://www.beardpapa.com