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古早胃爱古早味 Creating food memories

呷饱未 a project to document memories via food and

30/11/2023

Before November ends 😘

#生日面线 #面线

12/11/2023

08/11/2023

Happiness is returning home to a hearty bowl of herbal soup, lovingly brewed by le mum 🥰

She stayed up waiting for me (her bedtime is 9pm) and made sure I finished it because she said today is 补冬 day

Today marks the beginning of winter according to the farmer's calendar, and the old folks believe that it's the best time to take tonic 进补 to nourish your body #立冬补冬

Blessed 立冬, dajia!

#晚餐 #补汤

30/10/2023

The new work place is in town hence by the time I reached home, le mum and dad would have finished dinner, thus explaining the lack of updates on

But le mum is still feeding me well k 😅 I only lost 7kg so far 😂

Tonight's serving kalipng with my fave sunny side up, mum's fave chapchye and dad's fave pork chop and Kali!

Blessed Monday, dajia!

#晚餐 #这个那个

17/10/2023

Le mum made a batch of these last week and it didn't turn out as fluffy as she wanted. The first batch was much denser but strangely, her kampung kakis loved the texture wor!

Me? I thought she was testing if I could tell what she was making (I asked her why she sliced huat kueh this way) #被骗太多次 #假扮发糕的黑糖糕

She made a second batch days later with a new packet of yeast and this time she was happy with the texture, so happy until she made a 3rd batch after that.

Presenting her 黑糖糕 v3 that got the dad asking for more because it's reduced sugar #吃甜品脾气好
#吃甜品心情好

I am waiting her to make v4 coz got chance I will get 馬來糕 texture next round :P

Recipe coming soon 😉

#黑糖糕 #甜点 #点心

16/10/2023

Missing this Chinese burger 老潼光肉夹馍 coz the Clementi stall that recommended is no longer operating 😢

Found this one located inside SMU Koufu Food Court, at the Chinese food stall which is always buzzing with long queue esp during lunch time.

Generous filling and very juicy too, except the flatbread is abit tough and not as flaky 😉

#肉夹馍 #西安小吃 #老潼光肉夹馍

12/09/2023

Not gonna lie, I am not good with saying goodbyes so I sweeten it up by sending my favourite tarts on separate days to the work family and friends, in an attempt to make the farewell less bitter 🫣

Thank you Juan and Chee Keong for accommodating my special requests and for the beautiful and yummy mini tarts!

End of a chapter and to new beginnings 🎉

#水果挞 #水果塔 #芒果塔

09/06/2023

We have heard that the human body is regulated by the circadian rhythm, which controls the sleep-wake cycle but I secretly suspect is also controls our food cravings, like bak zhang, even though dragon boat festival 端午 haven't arrived yet. It's delayed this year due to the extra lunar 2nd month…

But special thanks to Jolyn from for sending their festive dumplings combos over, allowing us to satisfy our cravings first 😊

They have curated two combos, which feature their Hokkien and Nyonya rice dumplings along with their silver fish chili sauce and signature dish. Combo A includes ngoh hiang 五香, while Combo B includes hei zou 虾枣. The items are frozen and vacuum-packed, and reheating is super easy.

Order by 11 Jun to enjoy 15% early bird discount 😊

Heard from mum that my late maternal grandma 外婆 used to enjoy having her savory bak zhang with sugar. What about you? Do you have any special way of having these?

For me, I like to pair rice dumplings with traditional Chinese pu erh tea, and coincidentally, that's what 茗 in 茗香 (Chinese name of Beng Hiang) stands for 😉.

Okay, let's go 品茗茶、吃香粽!

#虾枣 #咸蛋五香肉粽 #粽子 #五香肉粽 #五香 #茗香

08/06/2023

It’s been long since le mum last cooked this! Singapore HKM first and the Malaysia version next!

#福建炒面 #炒苏东面 #福建炒虾面

05/06/2023

Having the freshly fried golden nuggets with instant kolo mee #本末倒置

#干捞面 #叉烧干捞面

24/03/2023

Grateful that I didn't have to pay A$20.50 for my homecooked-with-love caifan

I have been abstaining from carbs of late, but when mum said she cooked kalipng, I raced home immediately after work 😝

Blessed weekend dajia!

#这个那个 #晚餐

14/03/2023

is a phrase I adopted (是 adopt, 不是 copy ok) from my ex-colleague-turned-friend many many many years ago , which I often use to motivate people around me and myself.

So when I learned that a Tiktok user had copied my reel on mum's achar and then blocked me when I asked her to remove the content, I reported the infringement of copyright to Tiktok because mah 😜

Despite thinking it would be a futile attempt since online content can easily be replicated and distributed these days, I tried anyway because, you know, 😉.

After almost a̶n̶ ̶e̶t̶e̶r̶n̶i̶t̶y̶ ̶l̶a̶t̶e̶r̶ forgetting about the incident, I was delighted to receive a reply from Tiktok informing me that justice had been served 🫡

Now I have received questions about the chilli that was used in this recipe, and I shared about my mum's chilli base. But did you know that the actual chilli sauce used in the achar recipe video was actually the leftover chilli that comes along with our laksa yong tau fu (see 2nd pic)?

𝘈𝘯𝘥 𝘸𝘦 𝘬𝘯𝘰𝘸 𝘵𝘩𝘢𝘵 𝘎𝘰𝘥 𝘤𝘢𝘶𝘴𝘦𝘴 𝘦𝘷𝘦𝘳𝘺𝘵𝘩𝘪𝘯𝘨 𝘵𝘰 𝘸𝘰𝘳𝘬 𝘵𝘰𝘨𝘦𝘵𝘩𝘦𝘳[𝘢] 𝘧𝘰𝘳 𝘵𝘩𝘦 𝘨𝘰𝘰𝘥 𝘰𝘧 𝘵𝘩𝘰𝘴𝘦 𝘸𝘩𝘰 𝘭𝘰𝘷𝘦 𝘎𝘰𝘥 𝘢𝘯𝘥 𝘢𝘳𝘦 𝘤𝘢𝘭𝘭𝘦𝘥 𝘢𝘤𝘤𝘰𝘳𝘥𝘪𝘯𝘨 𝘵𝘰 𝘩𝘪𝘴 𝘱𝘶𝘳𝘱𝘰𝘴𝘦 𝘧𝘰𝘳 𝘵𝘩𝘦𝘮..
𝘙𝘰𝘮𝘢𝘯𝘴 8:28

The TikTok email bearing the good news came when my company was organising a "Save It, Don't Waste it" random draw and I happily submitted the achar as my entry because this recipe was made using leftover vegetables, fruits and chilli sauce 🤭

And yes, I was one of the winners.

Eh, I think there weren't many participants in the random draw, that's why I won.

Eh, but I also think it's because...

#𝗚𝗼𝘁𝗧𝗿𝘆𝗚𝗼𝘁𝗖𝗵𝗮𝗻𝗰𝗲 🤣

Blessed Tuesday, dajia!

#阿渣

10/03/2023

It's eat with family day today and le mum made this for my work family 😂

Blessed FriedDay, dajia!

07/03/2023

It's quite obvious that I am on a low carb diet, right right?

Blessed Tuesday, dajia!

#炸蛋 #午餐肉 #椰浆饭 #炸鸡翅膀

16/02/2023

and all MYMYMY fave dishes #重要的事情要说三遍

chapcaipng’s menu for tonight:

✔️Seafood tofu
✔️Luffa gourd with eggs
✔️Special meatball

Mum added a special ingredient to the meat ball that added umami to the flavours. Shall niam her to make it soon so that I can document it down!

16/02/2023

and all MYMYMY fave dishes #重要的事情要说三遍

chapcaipng’s menu for tonight:

✔️Seafood tofu
✔️Special meatball
✔️Luffa gourd with eggs

Mum added a special ingredient to the meat ball that added umami to the flavours. Shall niam her to make it soon so that I can document it down!

@ Jurong West, Singapore

06/02/2023

My idea of big breakfast! And lunch too!

Can see that I went a little overboard with the point-point-point/这个那个 at Ah Lian Bee Hoon this morning 🫣

My comfort food especially on a long work day!

What’s your idea of a big breakfast?

#炸蛋 #炒快熟面 #经济米粉面 #五香 #炸鸡翅膀

03/02/2023

I had an unexpected visitor this CNY and after two courses of antibiotics and pred, I think MrUninvited is finally checking out 😤

This recent lung infection was the primary reason why I am abstaining from chicken as it aggravates my cough.

In TCM context, when you are recovering from an illness, pathogen might still be lingering (“余邪”未清) [like some times you are supposed to check out of your hotel but then you request late checkout you know?]. Certain food/fruit might aggravate/trigger symptoms (启动“伏邪”) when you consume them at this stage as it topples the balance of the internal organs (e.g. 诱发肝火旺盛 etc).

To someone who is healthy, these trigger food (发物) would not affect them, it only applies to those who are still recovering.

I am no TCM expert but I do subscribe to this theory after a few episodes of being stubborn/t-key/iron teeth/铁齿 😬

Ps. Actually chilli is also another trigger 🤫 but but but how to resist?

This was taken last Dec, featuring Le Mum’s nasi lemak on Urban - Round Coupe Plate 23.5cm in Coral Noir from

Can’t wait for the unexpected visitor to check out FULLY so that the 🐔 and 🌶️feast can begin and nope, no further late checkout is going to be entertained!

Have a blessed Fried Day, dajia!

#炸蛋 #午餐肉 #椰浆饭 #炸鸡翅膀

02/02/2023

Mum joined her kampung friends for a morning walk and brought back some leaves that she has been talking to me about during our recent chat

According to her, the food pedlars back in the old days will pack food items using these leaves and somehow the chai tow kway/char kway teow/ tasted so much better then #记忆中的味道

And and it’s like zero cost for the food pedlars then because these leaves were very widely available along road side - and I confirm at that time they do not charge additional for dabao/takeaway 🫣

Too help her daughter w̶h̶o̶ ̶g̶r̶e̶w̶ ̶u̶p̶ ̶i̶n̶ ̶t̶h̶e̶ ̶e̶r̶a̶ ̶w̶h̶e̶n̶ ̶h̶a̶w̶k̶e̶r̶ ̶s̶t̶a̶r̶t̶e̶d̶ ̶u̶s̶i̶n̶g̶ ̶p̶l̶a̶s̶t̶i̶c̶ ̶a̶n̶d̶ ̶b̶r̶o̶w̶n̶ ̶p̶a̶p̶e̶r̶ relate, le mum happily zhng-ed the fried fritters with the leaf 😅

Thank you for always telling me food stories and sharing with me a piece of your tamjiak childhood 🥰😘

Ps. Mum said you can still find alot of these leaves along South Buona Vista Road (99弯 stretch).

Pps. I spotted some outside NUH.

Ppps. Eh, I think safer to bring your own container (not leaves) to dapao food esp for soupy items.

Blessed Thursday, dajia!

28/01/2023

Must have for birthday, 生日就是要吃面线😋

Looks like I have a lot of fellow foodie friends who love runny yolk like me! I like to mix the yolk with the mee sua for a richer taste and so pretty like #黄金面线!

Check the guide page for the meesua recipe :)

Blessed 人日 Birthday, dajia!

#生日面线 #面线

20/01/2023

One of the reasons why I dun like school term is because of the crowds and long queues at the canteens during lunch time but thank God for smart dining apps that allowed me to 明目张胆地 “cut queue”!

Order your preferred item from your preferred stall before making your way to the canteen and wait for your queue number to be called when you reached.

I cheated by ordering when I was there and managed to get my item within 5 minutes (if I were to queue, I think there are 10+ people in front of me 🫣

Only qualm is uncle only feature some items in the app and heng ahh! The pork ribs noodles is one of them

As usual springy and well flavoured noodles and i counted more than 8 pieces of soft bone ribs! Uncle 你到底赚什么? #良心事业

#排骨面 #参参面

20/01/2023

Start of school term means crowded canteens but it also means I get to say hi to my “friend”! #久违了

#华夫饼 #와플팬 #甜点

19/01/2023

I first heard about the term social enterprise when I was doing my postgrad & Building Social Entrepreneurship was our chosen topic for one of my modules then.

I remem reading about the good works done by change agents such as Muhammad Yunus on microfinancing to help the women in Bangladesh attain financial independence & Benny Se Teo @ Eighteenchefs inspiring troubled youths & people with conviction backgrounds to find alternative positive ways to reintegrate back into society. They all have one common social mission, that is, to address real & unsatisfied social needs.

A coffee shop nestled in the old neighbourhood of Lengkok Bahru, is another social enterprise that I came across recently, thanks to the sharing by a sis-in-christ in my BSF group.

Frankly speaking, I was a lil overwhelmed trying to digest what they are doing from serving
halal nasi padang by day & Peranakan food by night to the public, to offering aged & low-income residents nearby jobs in the kitchen, to launching dementia prevention activities as well as providing mentorship on operating a food business to keen residents. Their (just a few units away) serves crepe suzette, waffles, pancakes & all day breakfast by day & hosts pte dinners at night - proceeds go towards funding The Saturday Movement. A lot of ideas & work towards “fostering a kind, caring & inclusive world where nobody gets left behind”.

It’s a long journey & self-sustainability is what they hope to achieve - to continue to fund the movement & show “unconditional love” regardless of religion or race!

I have tried the crepe suzette & brunch at the cafe & also the Peranakan dinner menu at the coffee shop on separate occasions - My advice is to bring more friends so that you can order more dishes to share, like what I did (love the otah & sotong dish esp!) :)

Do support them if you happen to be near the hood!

S17 Community Kitchen
57 Lengkok Bahru
Mon to Sat 8am-9pm
Sun 11am-9pm

16/01/2023

Fave comfort food has to be this!

Do check the Guide section for the recipe to this or drop me a DM if you can’t find it :)

#面线
#晚餐

14/01/2023

Back to no chicken diet until the lingering cough goes away 😷

Requested for soup only but le mum knows how to open my appetite with the sesame oil ginger pork 🥰 check #酱油姜丝猪肉 for the recipe 😍

Blessed weekend dajia!

#晚餐

12/01/2023

And yup! Many of you guessed correctly! was serving Orh Jian aka Oyster Omelette!

Oyster for le mum, eggs for the dad and the potato starch portion for me!

What about you? What’s your fave in a plate of oyster omelette?

Video coming soon!

#蚝煎 #蚝蛋

05/01/2023

It’s back in operation!

Thanks to for sharing the great news but heard that the queue was insane!

还好 my fave food delivery platform ᴛᴀʙᴀᴏᴊɪᴀᴋ | 🇸🇬 ғᴏᴏᴅ ɢʀᴏᴜᴘʙᴜʏ] managed to secure slot to feature them on the weekly menu so quickly!

On behalf of my baba for allowing him to have his #老爸念念不忘 food for lunch today, thank you , and ᴛᴀʙᴀᴏᴊɪᴀᴋ | 🇸🇬 ғᴏᴏᴅ ɢʀᴏᴜᴘʙᴜʏ]

#杂菜饭 #海南咖喱饭

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Videos

Celebrating the roots of pot blessings – where friends come together, each bringing a dish to share and creating a feast of flavors! 🍲 This spinach dip made by a fellow sister-in-Christ stole the limelight at the first pot blessings fellowship session I attended when I was studying the Book of John at BSF Holland Village in 2016. Not a fan of spinach but I was pleasantly surprised at how refreshing this dip tasted and immediately asked for the recipe. 7 years later, BSF is doing the Gospel of John again and I couldn’t resist bringing this delicious magic to our upcoming Christmas celebration with a new group of BSF classmates 😜 The original recipe calls for water chestnut but you can replace it with any crunchy fruits that is easier to manage (I used Asian pear and apple for a contrast of texture). Bulla Sour Cream added a rich and tangy flavour to this savoury dip that goes well with your fave crackers or cut vegetables 🥕🫑🥦 @bullafamilydairy Sour Cream is made with fresh Australian milk (fresh cream, not UHT) Fruity Spinach dip 400ml Bulla Sour Cream 400g chopped spinach (cooked, cooled and squeezed dry) 100g mayonnaise 40g vegetable/french onion recipe mix 1/2 yellow onion (chopped) 1 Asian pear (cut into cubes) 1 apple (cut into cubes) Combine all ingredients, mix well and chill overnight. Check the video for the steps 😉 Amidst the hearty indulgence of meaty delights and the sweetness of Christmas log cakes, this savoury dip adds a refreshing twist. A little green amidst the reds and golds of the holiday spread 🍽💚 Here’s to cherished traditions and more food memories! 🎄 #BullaSG #BullaSourCream #BullaLightSourCream #AChristmasToRememberWithBulla #PotBlessingTradition #SpinachDipMagic #ChristmasFeast #sp

Pasar Malam Pandan Tapioca Pancake anyone? We love this tapioca dessert, but the ones sold in the market tend to be either too sweet or too oily. Hence, we decided to try making them ourselves using ingredients from @fairpricesg and a recipe card and cookware from @tefalsingapore. Adapted from the recipe by Chef Lisa Leong 😉 Part A: 500g grated tapioca 150g coconut milk 80g pandan concentrate (or use 80g water with 1 tsp pandan paste) 1 egg (beaten) 180g sugar (we used 140g coz long time no #projectMakeDad脾气好 #吃甜品脾气好 🤭😉🤣) Part B: 3 tbsp sweet potato flour ½ tbsp plain flour ¼ tsp vanillin powder (for vanilla flavour, optional) ½ cup grated steam white coconut (we used 1 cup because #coconutaddicts) 1. Combine the ingredients in part A and mix well. 2. Add the ingredients in part B and mix well. 3. Heat up the @tefalsingapore Wok Pan and wait for it to reach the optimal cooking temperature (i.e., when the Tefal Thermo-Signal™ indicator turns solid red). Thanks to the Titanium non-stick coating that is free of PFOA, lead, and cadmium, there is no need to add oil. 4. Drop a scoop of pancake batter into the heated pan and cook for 3-4 minutes. 5. Loosen the pancake first before flipping and after flipping, press on the cooked side to flatten. 6. Cook for another 3-4 minutes until evenly brown on both sides. 7. Finally, remove the pancake from the pan and allow it to cool before serving. From 16 Mar to 7 Jun 2023, you can redeem the #TefalXJamieOliverSG Home Chef Stainless Steel Cookware Collection at up to 88% off from NTUC Fairprice. For every $30 spent on one receipt (excluding purchases at fairprice.com.sg), you will receive 1 bonus point. Collect more points to enjoy greater discounts! The 28cm fry pan, which retails at $169 and was used by le mum to make the pancake, can be purchased for $39.90 with 3 bonus points or $29.90 with 6 bonus points! Do check out the #TefalXJamieOliverSG collection at NTUC Fairprice starting

“It’s really hot (jin jia zhua or 真的很热) and tiring work (thiam or 忝/累)”, the pushcart owner said. “That’s why you don’t see many around these days” #cueABitSadMusic I think he was trying to justify why he is charging $6 for 1 pack (or 2 for $10) now. Plus it’s not legal so they need to run when they spot NEA/地牛 Yes, more exp now but these caramelized chestnuts 🌰 are dad’s favourites #老爸念念不忘 (and mum’s too!) so 再贵也还是要光顾！ I hesitate to share the exact location but I also think need to support a̶r̶ ̶b̶o̶h̶ ̶I̶ ̶g̶o̶t̶ ̶n̶o̶ ̶p̶r̶e̶s̶e̶n̶t̶ ̶t̶o̶ ̶b̶u̶y̶ ̶f̶o̶r̶ ̶F̶a̶t̶h̶e̶r̶s̶ ̶D̶a̶y̶ Pushcart operates on Fridays to Sundays and it’s very near the famous putu piring (the branch at the market hor). DM me and quote password IamNotFromNEA (case sensitive) if you need the exact location 🫣 😜 #sgfood #singaporehomecooks #sgfoodlover #singaporefood #sgfoodblogger #sgfoodies #糖炒栗子 #foodstagram #chestnuts #sgfooddiary #sgfoodporn #pasarmalamsnack #foodsg #pasarmalam #栗子 #caramelisedchestnuts #sgmakandiary #8dayseats #sgeats #fooddiary #sgfoodtrend #streetfood #theloserfam #snacks #eatwithfoodiez

I occasionally get requests asking if mum is selling the food/dishes featured on this IG account. And dajia, this (check video), is the reason why we are not 🫣 In this video, the Chief Order Taking Officer is telling her ah ma not to make popiah for everybody LOL Sharing the popiah snack fillings recipe that we grew up eating and loved! Lovingly succeeded by Bella (the eating part, not the cooking hor!) 😆 I think ah ma secretly very happy 🥰 Jicama fillings: Oil 2 tbsp Dried shrimps 10g chopped Carrot 1 cup shredded Jicama 2 cup shredded Salt 1 tsp Sugar 1 tsp Pepper 1 tsp Oyster sauce1 tsp Chinese celery 1/4 cup chopped (optional) Water 1-2 tbsp 1. Heat wok, add oil and fry dried shrimps till aromatic. 2. Add shredded carrot and jicama, fry till soften (water is released). 3. Add salt, sugar, pepper and oyster sauce to taste. 4. Add in the chopped Chinese celery and mix well. Add water if necessary. 5. Simmer in low heat for approximately 5-10 mins until the water content is absorbed. Just wrap popiah skin with the jicama fillings and deep fry till golden brown. #jicama #沙葛 #popiah #薄饼 #JPBmumskitchen #snack #点心 #homecooked #homemade #fooddiary #foodstagram #sgfood #sgeats #sgfoodporn #sgfooddiary #singaporefood #foodsg #sgfoodlover #sgfoodblogger #sgfoodtrend #sgfoodies #singaporehomecooks #sghomecooks #8dayseats #sgmakandiary #theloserfam #eatwithfoodiesz

[Recipe] Scored a pack of frozen oysters recently and le mum has been cooking this fave dish almost every week #ProjectClearOyster #ProjectClearEggs Oysters for mum, eggs for dad and starch for me #happyfamily Documenting the latest version which was our fave. Recipe: Sweet potato starch (combine and mix well) 1 tbsp sweet potato flour 100ml water Fish sauce seasoning (combine and mix well) 1 tbsp fish sauce 1 tbsp water ¼ tbsp sugar 3 eggs beaten Coriander and spring onion (a handful) Oysters or prawns (a big big handful) 2-4 tbsp oil (add more for crisp) Please refer to the video for steps. Ps. Some hawkers add msg to the fish sauce but that can be substituted with some sugar. Pps. Saltiness might vary from brand to brand hence best is to adjust to your taste. You need not use up all the fish sauce seasoning. Ppps. We used Chao Shan Famous Product Brand 潮汕鱼露 Pppps. Sharing the chilli dip we used because that is a very important condiment. Chilli vinegar dip: 100g red chilli 30g chilli padi 30g garlic 30g ginger 3-4 tbsp vinegar Seasoning (adjust to suit your taste): 1 tbsp sugar Pinch of salt Plum sauce (optional but this gives dimension to the sweetness) Instructions: 1. Chop the chilli ingredients into small pieces and grind. 2. Add seasonings and mix. 3. Store in the fridge to preserve freshness (can keep up to 2 weeks). Ps. Please adjust the ratio of red chilli to chilli padi according to spice level preference. #sgmakandiary #蚝蛋 #sgfooddiary #recipes #singaporehomecooks #8dayseat #theloserfam #homemade #蚝煎 #sgeats #sgfoodie #singaporefood #hawkerfoodsg #jpbmumskitchen #foodphotography #ourhawkerculture #sgfoodblogger #sgfoodlover #orhjian #eatwithfoodiez #igfood #sgfoodtrend #homecooked #foodsg #oysteromelette

An old reel I did a year ago to capture the amount of work that goes into making the signature magenta pink skin 🥰 A lot of work but le mum enjoys making these to share with her kampung, and my friends too 😘 #beekueh #pngkueh #饭粿 #桃粿 #hawkerfood #JPBMumsKitchen #homecooked #homemade #fooddiary #foodstagram #sgfood #sgeats #sgfoodporn #sgfooddiary #singaporefood #foodie #foodsg #sgfoodlover #sgfoodblogger #sgmakandiary #sgfoodtrend #theloserfam #8dayseat #igfood #sgfoodies #eatwithfoodiez

And the golden nuggets and oil went into the making of this - today #JPBmumsZiCharStall serving 滑蛋炒米粉 🥢 Impromptu decision to make hor fun but the we don’t have hor fun/kway teow at home so bee hoon became the selected carb of the day 🤭 Video akan datang 🔜 #滑蛋米粉 #米粉 #beehoon #jpbmumskitchen #singaporehomecooks #homecooked #tzechardish #sgfoodie #sgmakandiary #singaporefood #sgeats #foodie #sgfoodtrend #theloserfam #8dayseat #sgfoodblogger #homemade #foodsg #igfood #foodphotography #sgfoodlover #sgfooddiary

Because some one #notme always like to kiap and stuff his kongbakpau bah bah (饱饱 or filled to the brim), so to ensure everyone has a #balanceddiet aka proper meat to pau ratio, the mum decides to take things to her own hands. No need to kiap p̶i̶c̶k̶ ̶h̶e̶r̶e̶ ̶p̶i̶c̶k̶ ̶t̶h̶e̶r̶e̶ Liao! And the meat to fats ratio also very well mixed like that - maciam like blind box 😆 #sgfoodporn #singaporefood #chinesefood #sgfooddiary #fooddiary #JPBMumsKitchen #点心 #手工制作sgfoodlover #sgfoodtrend #sgfoodies #homecooked #foodsg #sgfoodblogger #igfood #foodstagram #singaporehomecooks #包 #扣肉包 #kongbakpau #sgeats #homemade #dimsum #foodie #foodgasm #sgfood #photoftheday #instafood #eatwithfoodiez

Aunt J bought some short grain glutinous rice from her recent overseas trip for le mum and guess what happened? Ps. This is just part 1 #未完待续 #tobecontinued #glutinousrice #糯米饭 #手信 #hawkerfood #JPBMumsKitchen #homecooked #homemade #fooddiary #foodstagram #sgfood #sgeats #sgfoodporn #sgfooddiary #singaporefood #foodie #foodsg #sgfoodlover #sgfoodblogger #sgmakandiary #sgfoodtrend #theloserfam #8dayseat #igfood #sgfoodies #eatwithfoodiez

This is one of mum’s fave dessert - it’s the lotus seed version of tau suan and we calls it lian zee suan or 莲子爽 (but the actual name is莲子羹). This shop that we bought from is very generous with the lotus seeds. Have you tried this before? 📌Kim Lotus Dessert 463 Jurong West Street 41 Singapore 640463 Mon - Sun 8:30am to 6pm #sgmakandiary #foodsg #sgfoodlover #lotusseedsdessert #甜品 # #8dayseats #莲子羹 #莲子汤 #hawkerfood #jiaklocal #igfood #sgfoodies #foodstagram #mincedmeatnoodles #sgig #肉脞面 #foodie #sgfoodie #sgfoodtrend #sgfoodporn #sgfoodblogger #sgfooddiary #sgfood #theloserfam #singaporefood #sgeats #instafood #sghawkerfood #ourhawkerculture

Soup day again and today le mum decided to “sell” pig organs soup 🤭 I don’t take innards so the Lao Ban Niang aka le mum gave me extras of other ingredients #notcomplaining Blessed Tuesday, dajia! #pigorgansoup #猪杂汤 # #homecooked #homemade #fooddiary #photoftheday #foodstagram #instafood #igfood #sgfood #sgeats #sgfoodporn #sgfooddiary #foodsg #sgfoodlover #sgfoodtrend #foodgasm #whati8todaysg