16 September 2008


During my younger days my mother used to cook rice in claypot over charcoal and we were given the task to fan and look after the fire so that the rice will not get burnt.  When the rice was nearly cooked she stirred in the salted fish and slices of dried Chinese sausages.  The aroma coupled with the rice, salted fish and sausages was indescribably fragrant.  After the rice was eaten up the leftover crust was soaked in soup to be consumed.  Nothing goes to waste.  The crust tasted smoky and sweet and was considered the best food.

As claypot is being replaced by rice cooker and lives become more affluence nowadays nobody bothers to spend time to slow cook rice over charcoal.  Charcoal cooking is considered dirty and pollute the air.  Pots cooked over charcoal are dirty and hard to clean.

The popular claypot rice stall, Lian Hup Boon Kee is situated in People's Park Complex which had just overhauled and reopened in July.  The place is more spacious and airy and the claypot stall now occupies two stall place.
It is best to place your order by phone before you go so as to avoid waiting.  Be prepare to wait for seats as it is very crowded.

One part of the stall where cooking takes place.  Each pot of rice is individually prepared and cooked by 2 ladies.  The ordering is taken care of by this pretty maiden.

The soups are prepared and cooked at the second stall, where the stainless steel steamers are.  The dirty claypots are cleaned and washed separately from the cooking site.

$15 potion for 5-6 persons. Ingredients include chicken, pork and liver sausages, mushroom and green vegetables.  No salted fish as DH is afraid of bones.

Two bowls of soup - old cucumber and watercress soup with spareribs.

A BBQ stall next door doing brisk business.

Grilled sambal stingray for $7 per piece.  Delicious and smoky.

Fresh lime juice with juices of at least 20 pieces small limes, to end the meal.

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