Food Tour To Singapore Cuisine

Food Tour To Singapore Cuisine

Realize the feeling and satisfaction one feels while cooking for their loved ones. It's just amazingly makes us forget the long standing in the kitchen for hours preparing all their favorite food. Eating together as a family takes a little work in today's hectic world but it's worth it!!

Yet the most challenging task is to figure out to cook. I've spent countless hours racking my brain, souring the internet, flipping through my many cookbooks to find recipes that will. make everyone happyis not easy choir. Phew!!!I had his cousin family from Houston paying us a short visit for the weekend and one should have witnesses the havoc situation decided what to prepare for their visit here. As usual my son wants HYDERABAD BRIYANI while my daughter wants dishes prepare with either SEAFOOD or POULTRY. The king wants to try something different kind of cuisine. Anyways the decision was mine so I decided to let them take a short trip to my hometown food with some twist here and there as I always have habit of leaving behind my magical touch.

Growing up in Singapore, one of my favourite treats was heading out to the East Coast Park Seafood Centre. It used to be the place to go for seafood and the star of the show was always the Singapore Chilli Crab. During the vacation periods pitching tents and have BBQ parties-in East Coast Park is a common sight. A typical order would consist of the chilli crab,and prawns with deep fried mantau ( Fried Chinese Pau ), deep fried crispy chicken,mixed vegetable soup called chap chye, crispy baby squid and kangkung belacan, all served with plain boiled rice or fried rice . At least these were the dishes I almost always had when we have family dinners on special occasions. Don’t panic, it wasn’t all for me! As with all Asian meals, everyone helps themselves to a little bit of everything. A traditional way having meals in many Asian families reunion.

Weekend Spl : Another tour around ASIA again😌 The Asian Menu consists of the following dishes:
1. Nasi Lemak 
2. Plain Sambal 
3. Tofu Sambal
4. Chilli Crab
5. Grilled Masala Chicken Legs ( Indian Style )
6. Fried Mantou Buns
8. Fried Eggs
9. Fried Ikan Bilis, cucumber and roasted peanuts 

Grilled Masala Chicken Legs:

Normal the Nasi Lemak plate is not completed with fried chicken and I decided to prepare grilled chicken legs using Indian masala powders instead of those deep fried chickens. This grilled chicken has all the Indian flavors and spices which makes it so yummy. The spices just penetrate deeply into the chicken and makes it more tasty. It's so simply and straightforward to make with the ingredient rite at your kitchen counter her and. you will love each bite of it..

Treat your taste buds to this spicy, delicious grilled chicken for ur next meal -juicy and succulent from inside and beautifully charred on the outside. The flavors of the chicken in the curt mixture -keeps the chicken soft moist and almost melt in your mouth with each bite. The sweet grassy coriander and bright lemon juice with curd and earthly garam masala blends with chilli coriander and turmeric powder gives a wonderful flavor to the chicken.The ingredients just aromatically slid together into intoxicating deliciousness with a bit of ginger garlic paste..

Ingredients for the Grilled Masala Chicken Legs:

15 pieces of chicken drumsticks with the skin attached
2 tbsp of chilli powder
1tsp turmeric powder
1tsp grama masala powder
3 tbsp of fresh curd
2 tbsp Chicken masala powder of your choice
2 tbsp ginger garlic paste
1 tbsp soy sauce
2 tbsp freshly squeezed lime juice

Preparation Methods:

Wash the chicken legs well and slit the diagonally on the sides. In a bowl add the ingredients and which well. Add the chicken legs to the blended mixture and mix well. Refrigerate the marinated chicken legs for 1-2 days. season well with pepper and salt just before grilling . Heat the oven to 350 degrees and cooking for about 45 minutes flipping from time to time. 

Tofu Sambal
A good sambal Tofu should be very spicy but not overly spiced that it blanks out all the great flavors in the dish. A perfect balance between the spicy of the dried chilies and other interesting flavors by lemon grass, tamarind juice and palm sugar.

1 firm tofu cubed
1 red onion thinly sliced
1 tomato thinly cubed 
3 tbsp tamarind juice
salt to taste
oil for frying

Spicy Paste:
6 red chillies seeded and cut into pieces
8 dried chilies snack for 30 minutes in hot water
6 shallots chopped
2 stalk of lemon grass -only the white part
5 garlic pods
1 inch galangal or use normal ginger
6 candlenuts

Preparation Method:
Add some oil to the wok and saute all the spice paste ingredients for few minutes. Blend the mixture to a paste once cooled. Keep aside. Add 1/2 cup of oil to the same wok and shallow fry the chopped beancurd. Drain and keep aside. Retain about 5 tbsp of the oil in wok and add the chopped onions and tomato. As onion tomato mixture  starts to cook- add the blend spice mixture as well as the tamarind juice and saute til the oil starts to separate. At this moment add the shallow fried tofu cubes to the mixture. Allow the mixture to be saute for 10 minutes. Season well with salt and transfer to serving bowl grain shed with chopped spring onions and coriander leaves.

Click on the following links for the detailed recipes for the some of the dishes that I have being posted before :

Singapore Chilli Crab

Mantou BunsWith Chilli Crab
An iconic Singapore dish you now can easily dip into from the convenience of your home. An easy dip to whip up with my Chilli Crabis mopped up with deep fried pillowy mantou buns. Just grab a few packets of the frozen buns from the Asian store and deep fry and enjoy with the Chilli Crab sauce.