Dear,

Happy New Year to you and your family and we wish you all the best for 2018!

We hoped we made your festive season a little more exciting and delicious. We ended our busy festive season with some changes to the store by changing our poster gallery and adding some more boards above our chillers and freezers to help provide you with more tips. We have also found a spot behind the bbq equipment for our new resident, Lucy, the stuffed real size mangalica pig from Hungary. The managalica pork meat is available in the freezer section.

Lucy the mangalica pig from Hungary

We started 2018 on a great note by receiving news that we won the gold medal in the favourite butcher category in the recent Expat Living Reader's Choice Awards. Thank you for voting for us. Personally my mum's wienerli porridge which I cooked on New Year's Day got featured in the Straits Times. It's a fusion of Swiss and Chinese, much like my mixed parentage.  My kids love it and I thought I share the recipe with you so that you can try it at home.


Recipe for 4
2 cups of rice (I use brown rice)
2 carrots (cut into half and in 1cm slices)
1 litre of Freshstock chicken stock or homemade chicken stock
3 eggs
5 pieces wienerli sausage
Salt & Pepper to taste
Spring Onion
Water
  1. Wash the rice and cook the rice using 1 litre chicken stock and 1 litre of water in a pot. (You can use 2 litres of chicken stock if you prefer a stronger flavour)
  2. Once rice is cooked about 15-20 minutes, add carrots and wienerli to the pot and continue to simmer till the rice softens further. Water evaporation will depend on how high your heat is but you can control the thickness of the porridge by adding more water. I prefer it thicker so I add a bit of water at a time as I cook to ensure the finished result is thick.
  3. After cooking for a further 10 minutes, add the eggs and stir into the porridge. The eggs will thicken the porridge so you may need to add a bit more water at this stage. Cook for another 5 minutes.
  4. Season with salt and pepper and garnish with chopped spring onion.
Please note you can start with cooked rice by starting from step 2 and preferably using chicken stock to boil the rice further into porridge. The porridge goes well with pickled jars of Chinese cucumber or lettuce which you can find in supermarkets. In the picture, I added some homemade chicken floss as well. 


Excite your appetite!










       

Copyright (C) 2017. All Rights Reserved