Fish Bee Hoon Soup

I am currently in a "fish bee hoon soup" phase. I had fish bee hoon for the whole of last week for lunch and sometimes dinner, at different stalls though.

When I was at Shenton Way, I tried the fish bee hoon soup at two stalls at the bridge linking the area near DBS Shenton Way branch and the opposite side of the road.

One stall offered ba bao porridge which looks good - with brown rice and corn. Many ladies often order this healthy dish - I thought of Ma, maybe, one day I can cook this for her. I did not try the porridge as I was craving for fish bee hoon. The fish bee hoon at this stall was quite bland but I believe the aunties did not put any MSG, it tasted like what I cook at home - bland and the fish is not slippery, but a bit rough to the tongue.

Another stall beside it is also selling fish bee hoon, together with seafood soup etc. The fish slices at this stall is cut thick and slippery to the tastebuds. The soup is surprisingly not saltish but yet very flavourful. I felt so satisfied after the meal and sometimes look forward to lunch at this stall. Though I do not feel thirsty after that, but I wonder if my taste buds are used to MSG and saltishness, hence I have accustomed to having some MSG in my meals.

At Bedok, the fish bee hoon has the belachan chilli which I love and they put tomato in the fish bee hoon, which adds to a tangy taste.

Wow, everyday fish bee hoon and yet different ingredients and different taste, no wonder I still have fish bee hoon soup for dinner.

Wonder what I will crave for next week. Ba bao porridge maybe or fish bee hoon for another week. Mmm yummy.

Blueberry Cake

Nowdays, I like everything with blueberries in them eg. blueberry cereals, blueberries (obviously), and even dreamt of blueberry shortcake :>

Here is a recipe which I adapted using my favourite blueberries:

180g self raising flour
3 teaspoon baking powder
3 tablespoon butter
100g sugar (or 80g to make it less sweet)
2 eggs
2 teaspoon vanilla essence
2 oz blueberry jam (can replace with strawberry or raspberry jam)
2 oz chopped blueberries (or strawberries)


1. Preheat oven to 170 degrees C.
2. Butter bottom and sides of a rectangular tin.
3. Sift flour with baking powder and resift flour (as this cake is quite flat and not too fluffy).
4. Cream butter and sugar until light. Beat egg and vanilla essence.
5. Mix in 1 oz jam, mix in flour misture. Fold in chopped blueberries.
6. Swirl in remaining 1 oz jam.
7. Pour mixture into the tin.
8. Bake for 30 min to 35 min, or until top is golden brown.
9. Serve.