Last week after the boys were done with their weekly tennis game (which always ensues in some serious chow time) A suggested we travel to Bukit Merah for fab hokkien mee and reeeaallly good dessert. Being an eastie, and considering the fact that we could have easily gotten good grub in the area, I thought to myself, "this had better be worth the travel".

When we got there, the hokkien mee stall was closed! Oh the horror! Andy and I proceeded to give A the evil eye. Hur hur! We settled for claypot rice, which was disappointing to say the least. I was hot and thirsty, but decided to wait till dessert to satisfy my parched throat. A very wise choice it was.

Dessert was MIND BLOWING! I can honestly say I had one of the best (local) desserts EVER!! I don't usually rave about local desserts all that much cos standards are pretty generic, but the one that night really took the cake! All of them were really good, but my favourite was the iced mango with aloe vera. It was absolutely refreshing and a perfect reprieve from the sweltering heat wave that has befallen on us.

The chendol (an award winning one if I'm not mistaken) was drenched in sticky gula melaka, not the watered down kind - oh so sinful!! And us greedy bums added an extra dollop of durian (yes fresh durian flesh!) to our red bean. Verdict: definitely worth the travel! I'm so going back again soon. The stall opens till 11.30pm, which makes for a great after-dinner stop.

 

"Clafoutis, sometimes in Anglophone countries spelled clafouti, is a custard-like baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, somewhat similar to pancake batter, in a baking dish.

Originally from Limousin, the dish's name comes from Occitan clafotís, from the verb clafir, meaning "to fill up" (implied: "the batter with cherries"). Clafoutis apparently spread throughout France during the 19th century.

When other kinds of fruit, such as plums, prunes, apples, cranberries or blackberries are used instead of cherries, the dish is called a "flognarde" (sometimes spelled "flaugnarde").

Some purists strongly advise against de-pitting the cherries used in a clafoutis. According to them, the pits release a wonderful flavor when the dish is cooked. A traditional Limousin clafoutis contains pits. If the pits are removed, the clafoutis will be milder."

Source: Wikipedia

lRULES:
1. Put your iTunes, Windows Media Player, etc. on shuffle
2. For each question, press the next button to get your answer.
3. YOU MUST WRITE THAT SONG NAME DOWN NO MATTER HOW SILLY IT SOUNDS.

Thought it would be interesting to see what kind of music everyone has on their iPod! Go do this if you're up to it. The results are really quite entertaining. Drop me a comment so I can view yours. TAG YOU'RE IT!