By the Valley's Edge

By Edvarcl Heng

There is nothing like indulging in a
bit of traditional old Chinese fare and Cheung Yan's Kitchen is probably one of the best places to go this side of River Valley. Situated in the middle of an enclave of cozy coffee-shops and non-descript restaurants, Cheung Yan's Kitchen churns out a steady stream of eclectic culinary delights that includes the local Bak Kut Teh, Hong Kong Dim Sum and Szechuan/ Shanghai inspired fare.
It is always good to begin with a pot of aromatic Kung-Fu tea ($3.00), though it might prove a tad too strong for beginners. The Potstickers ($6.00), a delicate affair of pan-fried dumplings steamed to a crackling crispness is a bit oily with just the right amount of tender crispness. A favourite that sat well with the palate is the Deep Fried Spinach Tofu ($5.00). Contrasting the hand-made tofu with the crunchiness of the deep-fried spinach, it makes for an arresting sensation.

The Shanghai Poached Pork with Minced Garlic ($6.00) was received by the table amidst general approval. With oozing white fat still very much in evidence, it confers a silky texture to the dish's inherent spiciness and saltiness.

SUSHI 101 FOR INSTANT JAPANESE

Ingredients: Method (Sushi rice): 1. Measure two cups sushi rice into rice cooker. Wash well and drain. Add two and a half cups water to cook. When rice is cooked, add three large tablespoons sushi vinegar (to taste) to rice while it’s still hot. Stir well to combine and fluff up. Cool and set aside. Note: Sushi rice must be completely cooled before using. Method (Inari Sushi): 1. Gently open up beancurd skins to create a “pocket”. Take a large spoonful of sushi rice, shape to fit into beancurd. 2. Press down rice gently and top with a slice of grilled eel. Method (Rainbow Sushi Salmon Rolls): 1. Spread bamboo sushi mat on a flat surface. Place a nori sheet on top. 2. Wet hands and spread out sushi rice to almost two-thirds of nori sheet, taking care to spread right up to edges. 3. Spread out smoked salmon along one edge. Top with pickled seaweed and sesame seeds. 4. Keeping top edge of the bamboo mat in place with one hand, gently roll up nori sheet with sushi rice in the other. Press the mat down with palm of your hand and pull the roll towards you with your fingertips to firm it up. 5. Neaten ends and cut with a sharp knife. Clean knife well in water each time so you get a clean cut. Method (Rainbow Sushi Crabstick Rolls): Repeat steps 1 & 2 as above. 3. Line up crabsticks and avocado slices along edge of rice. 4. Sprinkle pink fish floss in a neat row. Add prawn roe (ebikko). 5. Roll up sushi as before and cut.

By Pauline D Loh, food writer, deputy editor of Today & resident in Ang Mo Kio SUSHI is now a staple in our eat out routines. The popularity of these little Japanese morsels has risen right along all things Nihongo, from J-pop idols to Harajuku street fashion. Go Japanese for a touch of class. No one beats the Japanese when it comes to food presentation. Colour, shape and texture sometimes take precedence even over taste. And if you make it yourself, you can satisfy both eye and tummy. Make it for the family as an economical alternative to eating out at a sushi bar, or plan a sushi party for friends and chill out with chilled stone sake or Suntory whisky. Use your imagination and your tastebuds. Sushi rolling is fun, and so easy you can get the kids to help make some.