Of all the Chinese regional cuisines, I especially love Cantonese-styled cooking. One thing which attracts me to it is the wide variety of dishes cleverly whipped up by the Cantonese chefs, be it the morning fare of 粥品 porridge, 肠粉 cheong fun, 点心 dim sum, a quick luncheon of 雲吞竹昇捞麵 shrimp dumpling noodles to the late night street hawker stir-fry，colloquially known as 大排档 dai pai dung. Some of these are very challenging and tedious to re-create at home, like a good 干炒牛河 Beef and Rice Noodles Stir Fry，without adequate 火力 ” fo lek aka fire power” in our kitchen stoves to produce the 镬气 “wohei” which characterises good Cantonese stir fry. But some are more home-kitchen friendly, like my favorite 柱侯牛腩焖萝卜 Braised Beef Brisket with Daikon in Chu Hou Sauce which I’d cooked umpteen times to the pleasure of family and friends who had tried it. Despite the simple procedure, it does take quite a bit of patience for the brisket to be cooked down to become uber soft and fork tender. Hence, when I want to cook something fairly quickly but no less gratifying, I would whip up yet another Cantonese classic, 柱候酱焖鸡 Braised Chicken with Chu Hou Sauce instead.
Ask for recommendations to local delights from Singapore and surely a couple of familiar names would pop up! Chilli Crab, Katong Laksa, Rojak, Bak Kut Teh and of course Hainanese Chicken Rice comes immediately to mind! Despite its name, Hainanese Chicken Rice actually has its roots in Singapore. Well, others may fervently swear by Malaysia as the point of origin but we ain’t gonna bicker about that because it would be utterly pointless and no one really cares! And could someone please drill that notion into Ng Yen Yen? Anyway, one thing we know for sure is, Hainanese Chicken Rice did not come from Hainan Island! Well, there is a version there callede 文昌鸡 Wen Chang Chicken, which bears a remote resemblance to what we are accustomed to seeing and eating over here. This is just one of the very many food-naming idiosyncrasies, much like how 星洲炒米粉 Singapore-styled Fried Bee Hoon (rice vermicelli), a very popular 大排档 roadside hawker dish in Hong Kong, characterised by the liberal use of curry powder, is quite virtually non-existential here in the city state!