Pork Belly Kare 豚の脇腹肉カレー - The Simplest Version

Had this idea of having Japanese curry at home for the longest time. Finally gotten around to do it, so went shopping for ingredients. The vegetables were pretty simple. Had wanted to do a variety with lots of colours just like those soup curry in Hokkaido where they had potato, grilled pumpkin, green pepper, broccoli etc. But, not really cost effective. So settled with just the basic two; carrots and onions. Didn't get potato because the rice would provide enough carbs.

Then, of course, the curry itself. The curry pack is easily available in any supermarket. Just need to choose either 'mild' or 'hot'. Knowing that Japanese curry is more likely to be sweet than spcy, I got a box of 'hot' curry. Picked one that yields 5 servings for less than $5. One serving of 2 squares, was enough to make a semi thick curry for 2 pax.

Next, must have meat. Wanted to do beef curry with beef tendons. But in the end, went for the economical route instead. So, ended up with pork belly instead.

ingredients

Ingredients for Pork Belly Kare (feeds 2-3 pax)

• 2 carrots
• 2 large onions
• some  garlic cloves
• 1 block of pork belly

Steps

1. Peel, cut and wash the carrots, onions and garlic
2. Remove skin from pork belly
3. Cut into large chunks and wash
4. Drain off excess water from vegetables and pork belly
5. Season the meat with salt and pepper
6. Powder the meat with corn flour
7. Heat up some oil and brown the pork belly
8. Remove pork belly and set aside. Remove excess oil from pan.
9. Sauté the garlic cloves in the pan, then add vegetables and fry for a while
10. Add some water to the vegetables, add pork belly and let it boil
11. Transfer all to a pot, add enough water and let it boil further. 
12. Cook till meat is soft before turning off the heat
13. Add the curry cubes into the soup. Stir well to let it mix
14. When curry is dissolved evenly, turn on the heat and let it simmer further
15. Turn off the heat when meat is soft enough

boil the meat and vegetables, just like boiling soup

meat ought to be browned more

The desired outcome would be wobbly soft belly meat, flavourful curry and steaming hot fragrant rice (香米).

pork belly kare with a side serving of stir fried dou miao

The cost of the meal would be about $5 per pax.

Marmalade Pantry @ Oasia Hotel

Was there again for lunch. Time to utilize The Entertainer App, and one gets two main courses for the price of one. Yay!

For something new, the pan-seared salmon served on a bed of chilled yuzu dressed potato noodles. Hmm, loved the crispy skin and the tender flesh of the salmon. The yuzu flavour was rather mild and tangy.

salmon @$28++

Had the baby chicken again. This dish allows you to practice carving skills. Slicing the meat up beautifully required quite a bit of work, especially for novices. This was a slow cooked chicken, with braised celery, and baby potatoes. Flavours were mild as usual.

Baby Chicken @$28++

Minute Steak Sandwich @$28++

The steak was 150 days grain-fed sirloin, requested to be done medium rare. Turned out pretty chewy unfortunately. But the sweet potato fries were good!

Lechon Pinoy @ Lucky Plaza

Was around Lucky Plaza area, so had lunch at its Asian Mall Food Court. Many stalls offering Philippine's food such as Lutong Pinoy, Lutong Pinoy 2, Tapa King, Jollibee and Lechon Pinoy.

Previously had tried Lutong Pinoy and had their Porksilog. This time round, ventured to Lechon Pinoy and ordered their boneless lechon.

Basically, it's a mound of white rice and some chopped meat. Three types of sauce. The brown one that is sweetish, the vinegary chili and the dark sauce. 

Boneless Lechon @$8.50

closer view of the skin

It was pretty good. With some parts of the meat very tender and soft, and most parts with a chew but not too tough. The skin tend to have quite a bit of fats stuck to it and some parts crispy while most are chewy. Plenty of oil from the meat! Take more of the brown sauce and chili that's more vinegary than spicy. Actually it was not spicy at all.

510 Sake Bar @ Novena

Located right next to Nickeldime Drafthouse, 510 Sake Bar has finally opened. Visited this place 'coz I told Frank that yes, will be visiting when his sake bar is opened. Congratulations!

This place is just a few months old, and hence, it is probably still evolving. They got themselves a new chef recently, so looking forward to the creations of Chef Terence, whom had a stint at 2 Michelin-starred restaurant, Quince, in San Francisco.

entrance

types of sake currently available

If you are looking for a place that has sake flight, then you are going to be dissappointed as that option is currently unavailable at this place. It's a pity, really. For sake noobs like myself, I'd appreciate if the sake bar offers a tasting portion option. Currently, a good option to try sake in tasting portions would be at Isetan Westgate where one could try the sake (usually 3 different types are available) for $5 per glass.

sake 日本酒 and shochu 燒酒 menu

At the moment, the smallest serving size of the sake is in 250 ml carafe which typically ranges from $15++ to $35++.

Got myself a Kubota Senju Tokubetsu Honjozo (特別本醸造酒) from Niigata. The honjozo is made from rice, water and koji (mold) and yeast with a small amount of distilled alcohol added at the end of fermentation. From a person who enjoys junmai daiginjyo (純米大吟醸酒), the honjozo was somewhat at the other end, where flavour intensity was played down. It tasted mild, crisp clean (pure) and has just a slight tinge of sweetness. Good thing was, it gave a good buzz after 3 cups. A carafe yielded about 4 cups of sake.

Chef Terence carefully pouring out the sake

Kubota Senju Tokubetsu Honjozo (特別本醸造酒) @$25++

Expect tapas portions for food. Food menu can be found on the board, or simply ask Chef Terence what's off the menu for that day. For today, he has stashed away some Japanese scotch egg for diners to try. Expect ramen egg (ajitsuke tamago), breaded with panko and deep fried.

food board

 As Chef has worked in Spain prior to his Japan stint in Tokyo, one will likely find some Spanish influenced creation in the menu. Friendly and amicable, it was an enjoyable conversation to have and to share common love of food with one another.

For me, give me some Honey Soyu Glazed Wings that has been confitted in bacon fat. Sitting at the bar allows a clear view on how the food was cooked and plated.

Honey Soyu Glazed Wings @$5++ (half portion)

Wings were gloriously sweet and flavourful on its outerside, but unfortunately, its insides were rather bland.

Baked Scallop with wakame and mentaiko @$12++

The scallop was imported from Hokkaido, diced and baked just about right but not too much, wakame was added in for contrast in texture and lastly, mentaiko sauce was piled on it with a dash of teriyaki as well. I think I'm rather 'purist' in terms of scallops. Still preferred those freshly grilled scallops from Hakodate Morning Market, that was flavoured simply with shoyu and butter. I do enjoy mentaiko dishes but am all for chunkier scallops! Although probably the diced bites allow more sauce to be coated. I think the Kawa Ebi Angel Hair Pasta with seaweed and ikura might be a better choice in terms of value for money.

For sake bar food, am looking forward to more substantial serving portions and probably more meat items such as pork belly and beef. How about consider putting some stir fry vegetables and garlic fried rice into the food menu, perhaps?

Kaiserhaus Restaurant | Cafe | Bar @ Capitol Theatre

Don't know much about the Habsburg Empire, so wiki'ed it proper. All those description cajoled up strains of musical notes of the Blue Danube Waltz, by Austrian (nonetheless!) composer, Johann Strauss and perfectly poised gentlemen with neatly combed hair, big moustache and dressed in decorated elaborate costumes, while the ladies in their lovely gowns, dancing the night away... Haha!

Sort of fairytale like, and for some odd reason, Kaiserhaus managed to conjure up that effect.  Especially after visiting their website. So, decided to drop by for lunch on a Saturday. Quandoo reservation did not go through initially, so tried it via their website and eventually, it worked. However, it wasn't necessary as the place was fairly empty on our day of visit.

ready to order

Take Exit D from City Hall MRT and you'd end up at Capitol Piazza. Walk over to Capitol Theatre and Kaiserhaus is at Level 2.

Friend ordered the Tafelspitz, said to be one of Austria's national dish as well as favourite of former Emperor of Austria, Kaiser Franz Josef. There's even an instructional booklet on how to eat it.

how to enjoy Tafelspitz

Ok, backtrack a bit. For drinks, of course my idea was to try the Austrian beer and they do have a beer promo then. Nope, not Happy Hour, but two beers for $18++ with a free side dish of bread or deep fried mushroom.

Hirter Beer Promo @$18++

Shoved the dark lager to the guy while for me, I took the lighter one. To get the beer to our table, that took some time as it seemed to have been poured from upstairs and the staff had to carry it down that majestic stairs to the dining hall.

interior

Cheers! Hirter Mochl and Hirter Private Pils @$18++

Happy Hour price for the beer was $8.50 and the Crispy Fried Mushroom was priced at $12++ ala-carte. Hence, with the promo, the side-dish was almost free.

Crispy Fried Mushroom @$12++ (ala-carte)

crispy button mushroom with homemade tartar sauce

The side dish was done in no time and beer was nice but let's have the main course now.

lunch spread

The Tafelspitz for one pax (@$38++) consist of a copper pot filled with beef bouillon, root vegetables and bone marrow, side-dish of creamy spinach, horseradish sauce and toasted rye bread with potato rosti. With so many 'plates', the table for two is no longer enough and the staff pulled the table next to us to expand the space of the table. Keke.

beef broth with liver dumpling (half)

grain fed beef rump, bone marrow and oyster blade

The booklet instructed to spread bone marrow on a piece of toasted rye bread and season with salt and pepper to taste. But alas, the bone was there, but where was the marrow? But that's ok, since butter is supplied. Tasted nice and light beef broth was comforting. Loved the creamed spinach. Smooth and hearty.

potato rosti and toasted rye bread

creamed spinach

The other main course, was the Original Wiener Schnitzel from Veal. Two generous pieces of veal, pounded, breaded and pan-fried.

Original Wiener Schnitzel from Veal @$38++

Served with a potato salad, lemon wedge and cranberry ragout.  Loved the cranberry ragout with the meat. Even better with the horseradish sauce.

Traditional and classic Viennese desserts are available including the famed sachertorte. According to the lady at the cakes section, she mentioned that the cakes are baked in-house daily.

plenty of desserts

raspberry truffle cake

Total meal would've cost about $110+ but with the Entertainer App, one of the main course was free. Hence, per pax bill came up to $34 each.