screen capture of a recipe showing linking options of adding to Favorites and/or Shopping List The Farina’s Asian Pantry iPad app was released to iTunes on December 15,… Read More »
“Ni Hao” and “Apa Kabar” from Singapore! I made a move with my family to this lovely tropical city 8 months ago for a new adventure. It’s been… Read More »
A popular spicy curry noodle soup with endless variations. From the Peranakan culture, which is the merger of Chinese and Malay culture found in Singapore. Typically made with thick rice noodles, the main ingredients for this coconut curry based soup are puffs of tofu, shrimp and cockles garnished with sambal chili paste and cilantro….yum!
Singapore’s unofficial “national dish” originated in the early 1950′s on a seaside hawker stall. This spicy saucy crab dish also has many variations, some are packed with fresh aromatics like galangal, ginger and turmeric, others are sweet and sour tomato laced with chili. Although quite messy to eat, it is so very worth the work, even down to sopping up the sauce with Mantou, steamed Chinese rice buns.
Found at Hawker stalls everywhere in Singapore, this poached chicken dish originated from Hainan, and is served with fragrant rice cooked in concentrated chicken broth, ginger and garlic accompanied by a chili sauce, ginger and green onion puree and thick soy sauce and slices of cucumber.
Stir-fried flat rice noodles stirfried with kale, prawns, egg and Chinese sausage. The finest supposedly combines the sweetness from the seafood and sausage, savory from the sweet dark soy sauce and a bit of smokiness from the high heat of a wok. Variations are found throughout Singapore and Malaysia.