What’s new on the menu for Oct/Nov??
Mummy and Daddy did a meat run over the weekend and I’ve got a couple of new stuff on the menu for my Oct/Nov meals!
Actually I got a little venison last month and I really enjoyed it so Mummy has decided to add it into my regular menu. I seem to really enjoy gamey meat. I really like kangaroo too but kangaroo is much harder to find in Singapore. And more expensive than venison which makes venison easier to add into my meals but it can’t be a staple because it’s still more expensive than chicken, pork and beef (which are the most common types of meat in Singapore).
Venison is probably the easiest gamey meat to get in Singapore because a lot of Chinese restaurants have it on their menu. You can almost definitely get some from the specialty butchers (like Meat the Butcher) and sometimes from the supermarkets (so far we’ve seen them at the Marketplace at 112 Katong). My venison is from Meat the Butcher and Jurong Frog Farm.
Jurong Frog Farm offers free delivery for orders above SGD70. It’s really easy to order from them. Just drop them an email or call them and if you get your order in earlier in the day they will try to arrange for delivery the next day. Super fast. Jurong Frog Farm sells their venison at SGD37.50 per kg and they come frozen in 800g – 1kg pieces.
Venison at Meat the Butcher is more expensive at SGD100+ per kg. But you can get smaller pieces from them (Mummy got a 400g piece). Also, the venison from Meat the Butcher is a lot darker in colour than the Jurong Frog Farm one…I don’t know why the difference and if that means the Meat the Butcher venison is better.
Beef is not new to me but cheeks are. I usually get beef chuck and once I got a piece of tenderloin (which upset Mummy that I didn’t like it that much). Variety in proteins are very important but it’s also good to have variety in parts. Different parts of an animal will be different in taste, texture, fat/muscle content etc etc.
It’s very difficult in Singapore to get “exotic” parts of a cow like heart or tongue. This is the first time Mummy noticed cheeks on sale so after checking with Auntie Mi if it was good to feed, Mummy decided to give it a shot. And then the next day, she was at a restaurant which served braised cow cheeks and she decided it was a good idea for her to try some before feeding it to me! She thought it was nice…it was very tender and had a very deep flavour although I’m not sure if that’s just because of the way it was cooked. I’m getting it raw so it’s probably a poor comparison.
I’ve also tried frog legs (also from Jurong Frog Farm) and Mummy’s trying to increase my glucosamine intake so she is going to try to feed cow tendons. I’ll post about the frog legs and tendons separately.