Latest news with #FriedRice
Yahoo
27-06-2025
- Yahoo
Old China Cafe: Charming heritage Nyonya cafe in Chinatown since ‘97 with spicy fried rice & must-try pai tee
Back in the heart of Chinatown once more, I found myself drawn to a quieter corner; this time for a taste of Nyonya fare at Old China Cafe. Tucked along the same road as the ever-popular Ho Kow Hainan Kopitiam (which, true to form, was swarmed with diners yet again), Old China Cafe offered a welcome contrast. As I weaved past the crowd spilling onto the pavement, I was quietly grateful to be heading somewhere a little more serene. Inside, only 3 aunties were seated. Bliss. Stepping through the wooden doors of Old China Cafe felt like slipping into someone's heritage home. Perhaps your Peranakan grandma's, if she had a flair for vintage posters, framed calligraphy, and woodsy tones. The space was snug, softly lit, and thankfully air-conditioned. Seated beside a standing unit, I was nearly lulled into a midday nap. While the menu featured no pork or lard (from what I could see, at least), they did serve alcohol quite openly which was a bit of a curveball. Out of personal beliefs, I enlisted my ever-reliable colleague for the tasting duties— just to be safe! Now, on to the good part: the food. Since Old China Cafe specialises in Nyonya cuisine, expect a colourful blend of Straits Chinese and Malay flavours. We had our eyes on the Nyonya Laksa and Buah Keluak Fried Rice, but with only one of us eating, we kept it simple: one main, one snack. Our choice was a safe but satisfying option: Nyonya Fried Rice with Fried Chicken (RM17.90), served as a lunch combo with a cold drink. The plate arrived with fried rice, turmeric fried chicken, shredded fresh cucumber and carrot, sambal belacan, and a papadom. The warm and inviting aroma greeted me first before anything else, reminiscent of your classic Indonesian nasi goreng. My dining partner took a bite and was immediately caught off-guard by the heat. 'You'd love this,' she said, fanning her mouth. The rice was robustly seasoned with red chilli and onion paste, soy sauce, and probably a bit of oyster sauce. The veggies were fresh, though pickled ones might've added more punch. The sambal belacan was a blend of raw chillies, fermented shrimp paste (likely untoasted), and lime juice. Butter Kaya Kopitiam: Chinatown's must-visit coffee shop for pandan kaya lava toast, buttermilk clam noodles & jumbo rojak rolls The fried chicken, sadly, was on the dry side. It mostly tasted of turmeric and salt despite the visible bits of fried spices. The papadom lacked crunch and leaned softer than what she would have liked. Still, the dish held its own as a hearty, flavourful lunch. I had scanned a few Google reviews beforehand, and one recurring favourite caught my eye: the Pai Tee (RM17.90). The top hat shells were definitely larger than what I was used to, with a unique shape as well. We filled them with the jicama filling, raw minced garlic, Hainanese chicken rice chilli sauce, and cilantro. The jicama mix was mushy but nicely seasoned with green beans and fried shallots. It wasn't oily or soggy, which lent a satisfying bite without overwhelming the palate. The shells were crisp, and each bite packed a balanced medley of flavour and texture. While I didn't sample the dishes myself, I trusted my colleague's verdict. She's far pickier than I am, after all. And although her spice tolerance is on the gentler side, she was confident that fellow spice lovers like me would enjoy the fried rice even more. She'd gladly return, and even declared it far better than Ho Kow Hainan Kopitiam. Taste is, of course, subjective… but perhaps it's time we gave Old China Cafe the appreciation it truly deserves. Expected damage: RM11.90 – RM17.90 per pax Din Sun Kopitiam: Must-try affordable dragon fruit dim sum, salted egg bun & chee cheong fun in Chinatown The post Old China Cafe: Charming heritage Nyonya cafe in Chinatown since '97 with spicy fried rice & must-try pai tee appeared first on
Glasgow Times
02-06-2025
- Business
- Glasgow Times
Chinese takeaway says it is 'number one' in Glasgow
Kam Wa, based in Pollokshaws, is in the running alongside Asian Tandoori (Cambuslang), Chippy Mahal (Kilsyth), Clay Oven Tandoori (Giffnock), Catch (Giffnock), Levant (Glasgow), Rowans Deli (Glasgow), Spring Garden (Clydebank), The Kraken Chippy (Cambuslang) and Umairs (East Kilbride). (Image: Co-owners Joo Long Alvin Ou, left and Jonathan McDougall, pictured by Colin Mearns, Newsquest) 'We've always been number one, in my opinion, and we're hoping to win,' Joo Long Alvin Ou said. Joo Long, who co-owns Kam Wa with Jonathan McDougall, added: 'It's a pleasure to have made the final, it feels nice, and I want to thank everyone for voting.' According to Joo Long, the restaurant's strong relationship with customers is why Kam Wa has made it into the top 10. But it is also about the quality of food and service. Jonathan said: 'We are proud to use the very best ingredients on the market for our meat and vegetables. 'We are in very early every day to serve our customers fresh food, and we deliver fast to our customers daily.' (Image: Co-owners Joo Long Alvin Ou, left and Jonathan McDougall, pictured by Colin Mearns, Newsquest) Hailed as an impressive restaurant with tasty and decent portions, reviews on Just Eat also show just how valued this Southside-based spot is among customers. One person wrote: "Great food and fast delivery as always - favourite takeaway now.' Another said: 'Excellent food and quick delivery. Will definitely be ordering again soon!" A third added: 'Always impressed how the food is packaged so there's no spillage. Food was tasty (with) decent portions.' The eatery even won Best Chinese Takeaway at the Scottish Business Awards this year. (Image: Co-owners Joo Long Alvin Ou, left and Jonathan McDougall, pictured by Colin Mearns, Newsquest) Kam Wa sells a host of the nation's favourite dishes as well as some unique menu items. Customers can order the likes of Dim Sum, Chow Mein, Fried Rice dishes and soup, as well as Salt and Chilli Chow Mein, Mini Meals and a Dim Sum Combination. (Image: Co-owners Joo Long Alvin Ou, left and Jonathan McDougall, pictured by Colin Mearns, Newsquest) For more information about Kam Wa, visit You can also find them on Facebook,
AsiaOne
22-05-2025
- Business
- AsiaOne
Supermarket meets kopitiam: New FairPrice Finest outlet featuring food hall opens in Sembawang, Lifestyle News
Heading out for a grocery run could mean a whole different experience for Sembawang residents from now on. With the official opening of the FairPrice Finest outlet at Sembawang Shopping Centre on Thursday (May 22), customers can expect more than just your average supermarket shopping. This latest outlet is designed to be more than just a place to run daily errands. While buying groceries, shoppers can enjoy a meal and even wind down with a drink — all in one place. At the heart of the new outlet is the in-store Kopitiam Food Hall, which features 14 food stalls offering local and international food. Choices range from prime meats by Flint Specialty Grill to hot pot from Wu Da Lang. There's also a promotion where shoppers can pay with the FairPrice Group app and enjoy 10 per cent off their meal. In addition, Merdeka Generation, Pioneer Generation and ComCare cardholders also enjoy a 10 per cent discount on their meals. From now till June 14, the Food Hall is offering $5 deals for more than 10 dishes, including: Hainanese Chicken Rice Set from Fitra Sweet and Spicy Chicken Pad Thai from Yuan Wei Thai Cuisine Roasted Duck Rice from Guan Chee, Fragrant Garlic Fried Rice from Kokoro Kiosuku and more In celebration of the outlet's launch, FairPrice Group is also offering store-opening promotions of up to 50 per cent off till May 28. Some of the deals on offer include Delicato Wagyu Leg Steak and Crispy Pork Knuckle as well as bulk purchase discounts on selected beef cuts. After grocery shopping and grabbing a bite at the Food Hall, customers can treat themselves to some handcrafted cocktails at the Grocer Bar located just a few steps away. The bar serves up two bespoke cocktails inspired by Sembawang's plantation agriculture and maritime heritage. The Sembawang Shipyard Fizz provides a creative twist on a classic cocktail, while the Sembawang Gimlet Cocktail is a nod to the region's pepper and pineapple plantations. There is also a Unity Pharmacy store in the outlet. Address: 604 Sembawang Rd, #B1-25, Singapore 758459 Opening hours: Daily, 8am to 11pm [[nid:717515]] amierul@
Jordan News
17-04-2025
- Health
- Jordan News
Foods That Become Risky When Reheated – Learn About Them - Jordan News
Foods That Become Risky When Reheated – Learn About Them Reheating leftovers saves time and effort, offering a second chance to enjoy a favorite meal. However, some foods pose health risks when reheated due to two main reasons: the potential for food poisoning and the chemical changes that occur in certain foods. اضافة اعلان The foods most susceptible to foodborne illnesses are those high in protein and moisture—conditions that favor the growth of certain microbes. According to Healthline, safe reheating can effectively kill harmful microbes in some foods, especially if the food is heated thoroughly to the proper temperature (70°C or 158°F for most foods for at least two minutes). Steam rising from the food is usually a good sign that it's been heated properly. It's also crucial to store leftovers properly before reheating, a point that will be elaborated on later. High-Risk Foods Reheating seafood, boiled or scrambled eggs, and rice carries a risk of activating harmful bacteria, which can cause health issues. Chicken is also on the list and should be reheated thoroughly, ensuring the heat reaches all parts to avoid activating harmful bacteria such as Salmonella. Shellfish and fish are particularly sensitive, as they may contain pathogens or toxins like histamine, which can cause illness. Experts recommend consuming seafood-based leftovers within 3 days of refrigeration, and cooling them within an hour of cooking. Fried Rice Syndrome This term became associated with Chinese restaurants, where fried rice would often be left at room temperature for too long. According to the BBC, this increases the risk of a bacterium known as Bacillus cereus. While heating can kill the bacteria, the toxins they produce during this process can still lead to foodborne illness. To avoid this, rice should be stored in a sealed container, cooled within one hour after cooking, and consumed within three days—after thorough reheating. Pasta is also considered a potential risk when reheated, as are sauces containing cream or milk. These should be cooled quickly and reheated thoroughly if consumed again. They may also be eaten cold if stored properly. The Risk of Reheating Spinach Nutritionist Harini Bala, in a viral TikTok video, warns against reheating three specific foods. Unsurprisingly, rice is one of them—but surprisingly, so is spinach. She explains: "These leafy greens contain oxalic acid, which is harmless when spinach is eaten raw." However, once reheated, the oxalic acid "crystallizes" and becomes "toxic" in high doses, potentially increasing the risk of kidney stones. Bala adds: "Spinach also contains nitrates, which turn into nitrites when reheated. Nitrites can interact with chemicals in the gut to form compounds believed to raise the risk of intestinal tumors." Other studies have found spinach leaves to be rich in Listeria bacteria, a common cause of foodborne illnesses. The third food she warns against reheating is tea leaves. What About Molokhia Leaves? According to based on available research and animal studies, molokhia appears to have anti-toxic properties—even when dried. Rehydrating it with water after drying does not seem to reactivate harmful bacteria. However, it's believed that letting it sit after cooking may increase its toxicity risks, though there are no sufficient reports of food poisoning linked to molokhia. Some sources claim reheating molokhia is harmful because it's a leafy green containing nitrates, although this has yet to be thoroughly studied. Reheat with Caution Mushrooms should generally not be reheated. If necessary, they must reach 70°C (158°F) during reheating. The same applies to potatoes, which should be heated evenly and thoroughly. Mushrooms contain proteins that can be degraded by enzymes and bacteria if not stored properly, leading to digestive discomfort if reheated inadequately. Buffet-style foods should also not be reheated, as they often sit out at room temperature for extended periods. General Guidelines According to Healthline, safe handling of leftovers is crucial for health and taste: Cool leftovers quickly (within 2 hours, or 1 hour in hot weather), then refrigerate and eat within 3–4 days. Alternatively, freeze leftovers for up to 3 months. After that, they're still safe to eat, but texture and flavor may decline. Thaw frozen leftovers completely before reheating by transferring them to the fridge or using the microwave defrost setting. Partially thawed leftovers can be reheated on the stove, in the oven, or in the microwave. Reheat leftovers until they are steaming hot—all parts should reach 70°C (158°F) for 2 minutes. Stir the food during reheating to ensure even heating, especially in the microwave. Do not reheat leftovers more than once. Do not refreeze thawed leftovers. Serve reheated leftovers immediately.
