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Pan-fried Open Face Roti John – My Lazy Way…

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My dad bought home another loaf of roti peranchis aka “jiam tao lor dee” thinking that there would still be leftovers of the delicious kari ayam cooked from Madam Goh Kim Gek’s wonderful recipe.  Well, there was probably like 2-3 pieces of potato, a few morsels of chicken and barely half a bowl of kuah left. Yes most of it has been savoured and devoured over the first loaf, not to mention the bee hoon puteh goreng which he cooked himself for dinner the night before to enjoy together with the curry chicken. If only I’d cooked a bigger pot. I promised him I’ll do so next time as he enjoyed the kari ayam tremendously. What to do with the leftover roti peranchis then? Good to make some Roti John with it!
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On the Trail of the Phoenix – Kari Ayam

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Kari Ayam is a familiar favorite to most of us here at home. Different communities have their own versions, be it the Malays, Indians, Peranakans, Eurasians or the Chinese. Even within each ethnic group, one could easily find a plethora of variations to the which this dish is being prepared, differing by the concoction of spices or other ingredients used, and sometimes even with the process which the curry is being cooked. I remember reading someone exclaim that the number of ways we know of today to cook curry is as plentiful as the stars in the sky. Well, that is a lovely literary exaggeration if you ask me, but that said the piquant flavours which this dish is beautifully imbued with is by no means any less stellar.

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Apom Berkuah… A Pictorial Guide

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Apom Berkuah is one of my favorite kuehs and I try to make it whenever time avails. Despite being a Peranakan signature “cuchi mulot“, I believe that it has its roots in Indonesian cuisine where it is known by another name Kue Serabi, and variations likening surabi or srabi. Even amongst Peranakan communities in Singapore, Malacca and Penang, the pronunciation also differ slightly from Apom Berkuah, to Apom Bokwa and Apom Bengkua. To the Malays from Kedah, Malacca and Sabah, it is called “Kuih Serabai“,with a slightly phonological shift in the terminal syllable, where it transits to become a diphthong in place of the short monophthongal vowel, a linguistic nuance we commonly observe across many Bahasa Melayu to Baba Patois lexicographical pairs. The word “Apom” which was derived from “appam“, a south Indian pancake popular in Kerala and Tamilnadu, is sometimes spelt as “apong” instead. Despite the numerous names, one thing remains the same for this kueh, and that is how delicious they are! So let’s see how we make them!
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Henri Charpentier @ Dempsey Hill – A Preview

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It has been several months since the news of the renowned Japanese patisserie Henri Charpentier (HC) has finally set up a dessert salon here in Singapore, making it their first overseas outlet outside Japan. Truth be told, that came as a surprise for me as most others would have made their presence in other Asia-Pacific regions, like Hong Kong or Taipei where the pastry scene is somewhat more vibrant than us here. Perhaps the pastry and dessert markets in these places are somewhat saturated already, making it more competitive to venture into. Perhaps HC saw the potential in establishing a joint or two here in this relatively untouched land. Whichever the case, a new player in the market is always welcomed. Hopefully the coming of HC signifies the escalation of our local pastry scene onto the next level. But that remains to be seen.
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Baker Bounce Gourmet Burgers @ Midtown Tokyo 2014

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In the land of sushi and ramen, the last thing one would think of is to find a good burger joint here in Tokyo but we are wrong of course. The Japanese excels or attempts to excel in everything, even in making their yoshoku (foreign food) authentic. There are some hits and misses here and there of course but as far as gourmet burgers are concern, they are striving and doing very well over here. We’d shortlisted a couple of delis to visit during our recent trip to Tokyo and Baker Bounce which won quite a number of raves is top on the list.
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On the Trail of the Phoenix – Hee Pio Soup

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Peranakan cooking is a classic example of an amalgamation of the culinary cultures from many ethnic groups who have lived closely together in this region for hundreds of years. It likens a ”Creole Cuisine“ of the East, blending together influences from Malay, Chinese, Portuguese, Indonesian and Thai cooking all into a unique genre which we know today as “Straits Chinese cuisine”. Out of these influences came a myriad of dishes which have now become signatures of Straits Chinese cooking, whose names run analogous to the cuisine now. Ayam Masak Buah Keluak, Itek Tim, Babi Pongteh and Ikan Gerang Asam are some of the more iconic ones. Like many other Peranakan dishes, he Hee Pio soup has its origins in traditional Chinese cooking, particularly those from the southern provinces of Guangdong and Fujian. For many lovers of the cuisine, Hee Pio Soup is a simply must-have on the dining tables at family dinners, important gatherings, wedding celebrations and other joyous occasions where the “Tok Panjang” was served. While the concept of Tok Panjang has kind of waned and disappeared from the modern lifestyles of most Peranakan households, Hee Pio soup still makes its customary appearance whenever folks get together just to dine together in the company of one another.

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On the Trail of the Phoenix – Ayam Tempra

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Like Kangkong Masak Lemak, Pong Tauhu and Ikan Pari Kuah Lada,  there are many Peranakan dishes do not require time-consuming or laborious preparation. Neither are they fiendishly difficult to prepare as some had claimed them to be. One such dish is Ayam Tempra. What is essentially chicken cooked in a sweet and sour sauce, there is a hint of heat in Ayam Tempra as well from the red chilies used which very subtly they lend their flavours to this dish.

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