Street Food in Singapore! BBQ Seafood, Satay, Sambal Stingray, Hokkien Mee! Chomp Chomp Hawker Foods

Blood cockles. So fresh. I want to squeeze. Welcome to Foodie Mama PH. I'm Ki. I'm Mikayla. And we are so back here in Singapore. So we visited Chomp Chomp Food Center, one of our favorite hawker centers here in Angmokyo, specifically at Kensington Park to have a Singaporean barbecue food feast. We're going to have some grilled Hainanese pork and chicken satay, grilled barbecue chicken wings, fresh cockles or seaham, grilled sambal stingray, and I'm gonna eat my favorite Hokkien Mee and I'm gonna drink my favorite sugar cane with lemon. See you later in the eating time. So now our satay is ready. So we're gonna try it now. It's my first time trying this. Wait that's the pork and then this is the chicken. Which one are you gonna try? So while you're trying the chicken, I will try the pork as is first without the sauce. Cheers! Spicy. Is it? Yeah. Oh I love it. I want to try the pork. So the marinade is a little bit sweet and there's a hint of spice in there. I cannot pinpoint. Try the pork. I'll try the chicken. So tender. I think for kids there's a little bit of heat but for me it's okay. There's that hint of spice. Very very mild. So for the last part that you have, you push it a bit. Push it a bit and then you have to poke the, for you the cucumber, then I will poke the red onion for me. I'll help you. Okay. Satay with cucumber for you, satay with onion for me. Let's go. Crunchy and it tastes so fresh. Mommy I love cucumber skin now. Yeah I know that's one of your favorites but let me try this. So I love the pork more than the chicken because it's just more tastier and normally for Hainanese types of satays, they would have like two to three pieces of meat on top and then the last piece would be the fat and one thing to notice if it's a Hainanese satay is when you see this pineapple puree with a satay sauce, that's the indication that you're eating a Hainanese satay sauce. So let's mix it up. Let's coat every single piece of this meat with that beautiful satay sauce. Wow you have a cucumber skewer. Ready? Yeah. Oh yeah. Whoa. Cucumber with satay sauce. Good right? So like peanutty but not too rich, like not too jelak. You cannot sip it because there's like a few ground nuts in there so it's not like super well grounded like a sauce. Delicious. Nice start. Let's keep going. So our favorite hokkien mee is here. This is my favorite from last time too. So let's try it. This is a six dollar portion. It's so big. It can be shared by maybe three to four people. Still hot. Let me try it. Let's try it together. I'll try it with a fried squid or sotong. Let's do it. Oh yeah. So good right? You can really taste the seafood flavor. You know that they've used some kind of a seafood stock from the prawn, head, squid, shrimps. The squid is properly cooked. It's not too gummy. Very soft. Let me try one more bite. You want to squeeze some calamansi? Okay for the prawns, they cut the prawns in half. So literally it's like half of a prawn. Gabby wants some hokkien mee. Ready? Let me try the hokkien mee with calamansi. And I'll try the prawn while Gabby's still munching. So plump and juicy. Let me try the sambal because I cannot mix it with you. The sambal is so different. Gabby's turn. Yummy. Alright so one of the things I miss most about Singapore is the barbecue seafood and the sambal. So for our third stop, we came here at BBQ Seafood. I don't know how to read it but maybe you can. It's in Chinese. But their speciality is everything seafood and barbecue. And we're gonna order up some classics. Some of our favorites. The sambal stingray, the blood cockles, and the sambal lala or sambal clams. Let's go. I'll order barbecue stingray, $15. Cockle, $8. And then the sambal cockles, $12. Wow. I like this one. Blood cockles. So fresh. Kayla's first cockle. Can you get it out for me please? Whoa. What's the taste? Tell me what's the texture, the taste. Tell me. I don't like. I love it. It's just so bloody fresh. It's just a little bit hard to open but I'm not an expert in opening this because I don't eat this all the time. Normally when I buy cockles, it's already open for me. Like it's mixed in takway teow, in some other dishes. But look at that. It's so bloody. I know it's not the most appetizing thing to eat but it's delicious. It's just like fresh clams but bloody. You know what I'm saying? So how was your experience with fresh clams? Fresh cockles. I didn't like it. The taste. You don't like the taste? It's okay. Maybe next time you'll like it. See you later. All right so let's proceed with the sambal lala. Sambal lala or clams. Sambal clams. I'm not sure what type of clam they use here but this is how it looks like. So it's covered in the sambal chili with garlic. Let's give it a try. Oh. I'm not sure if it's the clam or the sambal that is smoky. Maybe it's kind of like stir-fried in a wok. That's why it got a little bit of wok kick. Oh but it's good. It's not too spicy, not too sweet, not too salty. Just perfectly seasoned. Actually I was kind of scared earlier on how like red it is because some sambals can be like too sweet that you cannot really enjoy it. But this one really addictive. Look at how big each piece is. Oh my goodness. Super smoky and garlicky. It's kind of like a dry fry because when you cooked it, I just threw the garlic without much oil. Maybe there's a little oil or no oil at all because you don't feel any oiliness. It's really good. So addictive. I'm really gonna get my beer after this. Moving on to the sambal stingray. The main event. Put some calamansi. Let's see how moist this is. Oh look at that. Look at that moist fish. Look at this piece. Oh super moist stingray. So the texture of this to those who have not yet tried stingray, it's kind of like in between the texture of fish and a squid. It's so like meaty and shreddy. The meat is like there's like lines here and you can easily like shred it like this. You know what I'm saying? It really goes well with this sweet and spicy sambal that has a deep flavor in it. And with that hint of calamansi, it just brightens up everything, makes it a balanced dish. And let me try this side dish. I'm not sure what this is. It's been a long time since we ate here at Chomp Chomp and I need to create new memories with my family. Oh it's like pickled pickled onions that's a little bit like sweet and sour. I'm not sure if it's spicy because I couldn't taste spice now that I've eaten a lot of chilies and sambals but you don't feel it inside my mouth. It's a little bit burning already. This is so good. This meal will not be complete without some refreshments so let me get from the drink stall. Kayla you want to get some drinks? Which one is big? The five dollar? Yeah. The 250 is what? Oh smaller okay then we order one sugarcane with lemon small. All right so we already got Kayla's favorite sugarcane with lemon and it's gonna be Gabby's first time trying it. Yeah let's try it. Gabby's face Gabby's face. Yummy? Gabby's so happy. Yummy say yummy say. Gabby likes it. I think this is Gabby's new favorite drink now in Singapore. Right? Right Gabby? I have here with me the Thai lemon tea so let's try it. It's um surprisingly it tastes like Thai milk tea also without the milk. I see a new chicken barbecue chicken stall here and it's called Wang Dashen chicken wing and satay and it looks so modern and so new. Even the picture very vibrant. Can I have a having here? Yeah what do you want? Chicken wings. Yeah how many? Maybe six pieces. Any satay? Can I also add the 10 pork satay? And then one ketupat. All right so we got our barbecue chicken wings ready and 10 pieces of pork satay with one ketupat. It's my first time trying here at Wang Dashen and the guy said they've been around for three years already but I don't know why I've never noticed them because I would always go to this the first satay stall that we tried earlier. But let's see the difference in taste on this pork satay. So just by the looks of it has a nice char. Kind of has the same like size which is what satay looks like anywhere you would get it here. So let's try as is first. Okay the marinade it's almost the same. It has some kind of sweetish blend to it but this one doesn't have the spice that they use in the first stall that I tried earlier. But the main difference though is the texture. So this one has a little bit of a chew. The other one earlier is way softer. If you're going to eat this with rice it's going to be perfect. This is my first time having a satay sauce in a cup, in a golden cup. You would think firsthand that you get this from an Indian restaurant but let me try to dip it. Get some satay sauce. Both sides. Look at that. Oh beauty! Cheers! Let's chase that with the ketupat. So ketupat is like compressed rice. You will see this in Singapore, in Malaysia, in Indonesia and also in the Philippines. And I believe in Cebu and some provinces in the Philippines they call this puso. It's a hanging rice and it's compressed. Let's try. It's so like soft and when you dip it in the satay sauce melts in your mouth. It's so much flavor. Delish! Let's try the chicken wings. Look at that golden brown color. Nice char on it. Glistening the fat coming from the skin. Cheers! Nice, juicy, moist, tender chicken. Well marinated. Let me try it with this chili. This chili looks a little bit different from the other chilies. This is like a bit darker in color. Most of the barbecue chicken chilies are light or bright orange. Vinegary with a hint of spiciness. Not too spicy. Chili is well grounded. Goes well with the barbecue. So good! And this is the best part about being here in Singapore, especially on a weekend. Everybody's out with the family, with a group of friends and here in Chamcham especially getting packed during the weekends because everybody's just gathering together over barbecue, seafood and that's the best way to spend time over delicious Singaporean food. Since the beer stall is closed, I went across the street and bought from a 7-eleven. So all 7-elevens here in Singapore you can buy alcohol but you cannot consume inside 7-eleven. So I brought it here instead. All of the foods that we ordered goes well with beer. So cheers! Finally! Now I can continue with the feast. Oh my goodness! I'm so full! My favorite was the hook in me and then the sugar cane with lemon. And then my favorite is still the pork satay and the chicken satay from stall number one. Such old school traditional way of grilling satay on charcoal and using Hainanese style satay sauce which has the pineapple. And the overall barbecue experience at the third stall, we had super like spicy and fresh sambal stingray, we had the fresh siham and then the sambal lala. Delicious! And yeah, it's a Saturday night holiday time with the family over delicious Singaporean barbecue seafood here at Chomp Chomp hawker center. If you haven't been here and you're a tourist, I know that you're always in the CBD area but I mean I know where you go, Laupasat and all those famous hawker centers that are nearby. It's okay to go there but if you have extra time, please do come here. It's around Ang Mo Kio area so specifically at Kensington Park Road, Chomp Chomp food center. You gotta try here with your friends and family. Everything is for sharing and you're gonna love the food here. And that's it for today's video. Thank you so much for watching until we meet again here in Singapore! Bye! Bye!