I am gonna be brutally honest here. I am not at all that familiar with Indochinese cuisines. Despite being in the big ASEAN family, Laotian, Cambodian and Vietnamese dishes still largely fall within the “exotics” category for my palate. Hardly an excuse really, given the proximity but fact is I do not eat these foods as often as I could or should, despite there being quite a few good Vietnamese eateries around Singapore, especially in my all-too-familiar Joo Chiat area just a stone’s throw away from my favorite wet market at Geylang Serai. I love Pho Bo and have an affinity for Bahn Mi and Bahn Xeo but apart from these two dishes, my next to-go-to Vietnamese dish to order whenever I am dining in a local viet deli would be Thit Heo Nuong Xa Vietnamese Grilled Lemongrass Pork Chops with Rice Noodles. Love the smokey and lightly charred aromas of the grilled pork chops against the assortment of crunchy and refreshing greens. And here’s my take of this popular yet healthy dish. (more…)
Nasi Ulam, or pronounced as “nasik ulam” in Baba Malay is a classic Peranakan dish which has its roots in Southeast Asian cooking. Comprising of essentially a variety of chiffonaded herbs tossed in steamed fragrant rice, it is painstaking to prepare and thus usually served on “ari besair” during weddings, birthdays or other celebratory events.
I’d not updated the “On the Trail of the Phoenix” series on this blog for quite some time now so perhaps it is a timely reminder. I was really fortunate and beyond happy to receive a big bag of durian blossoms from a friend’s tree. Truly a blessing of the season as it only occurs for a really short period of time each year between the flowers blooming to those which would fall if they were not pollinated by bats and bees. With these blossoms, I’d whipped up two traditional dishes to enjoy them as quickly as possible, the truly Peranakan way…
I love suan pan zi 算盘子, a 客家 Hakka speciality which is enjoyed in many parts of the larger Chinese diaspora where the khek community resides. Often doubt as “Chinese gnocchi”, suan pan zi are fashioned out of taro while the Italian counterpart from potatoes. The similarities in their making are uncanny which leaves one to wonder if the myth of Marco Polo the famed Venetian traveller to the Far East bringing the art of Chinese noodle making back to Italy giving rise to modern day pasta, extends to suan pan zi evolving into gnocchi as well. I am no food historian so whether there are any possible links that may exist between the two, we may never know. But what I do know is, I can bring these two seemingly similar yet otherwise diverse dishes together again to reprise the “Chinese Gnocchi” or as I like to think as, the “Italian Suan Pan Zi“… (more…)
Been really busy with my kueh and food orders over the last couple of months which left this blog somewhat neglected. My own homecooking as well incidentally, ended up feeding others more often than myself. This week is slightly more relaxed with the orders consolidated somewhat over the weekend mostly which spares me some time to treat myself a little better. The weather’s been excruciatingly unforgiving the last couple of weeks despite coming to the end of the year soon so porridge seems to be a pretty good idea. Here’s a quick update of my homecooked 清粥小菜 porridge lunch today with 2 simple dishes… (more…)
I love Thai desserts. Their use of coconut milk or cream as well as pandan is pretty much like what we have here at home and is totally up my alley! In fact, many of the Thai desserts are very similar in shape and form to our own kuehs and desserts here far south and it is not difficult to imagine that all of them probably share the same origins! Khanom chan is like our kueh lapis beras or lapis sagu while lod chong is quite similar to our chendol. And of course there are other signatures like tub tim krob and mango sticky rice which are so immensely popular. So it is no wonder that we take to Thai desserts very easily. Of all the Thai desserts I have tried, I have a particular affinity for สังขยาฟักทอง Sangkhaya Fak Thong which is essentially a coconut milk custard steamed in a pumpkin. So so yummy…
I think I’d been complaining too much lately about the wretched weather but I’m pretty sure I’m not the only one who is suffering under the heat. Desperate ends call for desperate measures and you know when you can’t beat ’em, you should jolly well join ’em! Combating the heat with more heat, well sorta! So here I am, whipping up an early week homecooked meal with some of my favorite spicy dishes. It sure feels good after a thorough sweat out eating the dishes and slurping the Tom Yum Goong! As a special treat for myself, I’d made some Hor Mok as well!