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Singaporean food

bak-zhang
A tiger in the kitchen

While reading this book, if this isnt How to cook a dragon which it isnt.
My foray into Singapore food is limited to chicken satay, mee goreng and curry puffs. The most mentioned Singaporean food in travel articles and shows is Lasi Nemak. Autthor Chery Lu-Lien Tan steers clear of the popular and introduces the readers to many dishes like otak, bak kut teh, tau yew bak and so on. She learns the recipes of these food from her relatives back in singapore and chefs in the united states as well. Her food relates to the occasions, when they are prepared. With this connection, she introduces us to the wedding culture, belief in ghosts and the celebration of ghost month in Singapore.
The author with her love for the oven and the confidence for baking from making pineapple tarts with her aunt, takes on a Bread Baker's Apprentice challenge. She has the moments familiar to novice bakers where you are not sure that your final product is possible half way into the recipe.
Towards the end, I felt it was an overkill of new food.
hello dollies
Otak otak
Chilli crab
Bak kut teh
kacang
Hainanese chicken rice
Roti john
tau yew bak
Teochew
Singapore pineapple tarts - authors article
kueh bangkit - tapioca flour cookies
bak chor mee
Kaya - coconut jam
authors blog
tofu bakar
tauhu goreng
sardine sandwiches
popiah rolls
giam chye ar tng
tang yuan
casatiello
mee siam
ayam masak merah
kueh lapis - thousand layer cake
ngoh hiang - stuffed tofu skin
Mee pok
pua kiao beng - author's article
lick my spoon
kalbi
Mandu
pane siciliano
panmarino
Yusheng
chap chye



Summer roll
Spring roll
On Bizarre foods, when Andrew Zimmerman was talking of something being 100yrs old, it didnt quite stick. In Chengdu episode, he must have been referring to the Master stock. I heard of the term mother sauce on restaurant Impossible.

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