day 29

 

       wussp everybody and welcome to a world where every bite is a 

celebration, and each dish tells a story.

New day New food New country (Singapore)

1- Hainanese chicken rice

Steamed chicken served with rice cooked in chicken stock. This all-time favourite dish makes for a quick, fulfilling lunch. The quality of chicken stock is crucial to this dish, and you can tell by the steamed rice oozing with flavour and a fragrant aroma. Pour some dipping sauce over the chicken and give it a go.

2- Chilli crab

Hard-shell crabs cooked in semi-thick gravy with a tomato chilli base. The steamed crabs are partially cracked, then lightly stir-fried in a paste comprising of chilli sauce, ketchup and eggs. Despite its name, chilli crab is not all that spicy. Bread is normally ordered to soak up the gravy, so dig in with both hands!

3- Laksa

Rice noodles in spicy coconut curry soup with shrimp, fish cakes, egg and chicken meat – a cross between Chinese and Malay cuisine. Laksa also has many variants, but the one in Singapore is katong laksa, with cut-up noodles. Cockles and tofu puffs are sometimes added.

4- Char kuay teow

Broad white noodles fried with black Soya sauce, bean sprouts, fish cake, clams and Chinese sausage. You will find this dish in hawker centres and restaurants. Skilled chefs will add a smoky taste to the dish by cooking the noodles at a high temperature. 

5- Hokkien prawn mee

Stir-fried Hokkien noodles with prawns, slices of chicken or pork, squid and fish cake, seasoned with soy sauce, vinegar and chili. Each serving comes with sambal sauce and a lime wedge, to tone down the oily taste. The Singapore version uses thick, flat egg noodles.

 

Thank you for joining me on this delicious journey. Until our next culinary

adventure.