Curry Fever

We eat a lot of curry at home.

Chicken Curry

Beef Curry

Prawn Curry

Other than rice, here are the other possible accompaniments to curry. What a truly versatile dish this is!

Chicken Curry with Toasted French Bread

Beef Curry with Malay Savory Pancakes (Roti Jala)

Mmmmmmmmm..... we love curry!

Destination Singapore: Mission Food. Part 2 - Snacks

Every foodie culture has its arsenal of snacks to combat hunger pangs that hit in-between meals. They come both in sweet or savory versions. Typically, they are fast to cook or if not cooked personally - are highly accessible. During my trip back home, I took the opportunity to look for some of my favorite snacks growing up in Singapore. 

1. "Zui Kuey"

First up - savory steamed rice cake; fresh from the steamer, eaten with a cooked fermented cabbage topping. The topping certainly does not sound scrumptious, but it certainly goes very well with the relatively mild flavor of the smooth textured steamed rice cake!

"Zui Kuey"

2. "Ang Ku Kuey"

The most famous and highly distinctive version of this delicious rice cake comes in bright red color. Not sure if the color represents the flavor, but the version I get from a neighborhood bakery (as shown in the picture) is light purple and is supposed to the 'salty' variety. It is not entirely salty, the predominant flavor is still sweet from the red bean filling inside these cakes. The banana leaf that they are placed also contributes a lovely fragrance to the cakes. Goes so well with a cup of tea.

"Ang Ku Kuey"

3. Spicy Mini Shrimp Rolls

Usually a festive snack, but these days, one can get them from the supermarket at any time. I recall making them from scratch with my mom and sister during the Ramadhan; the month that precedes the Muslim festival of Eid. My mom would buy dried shrimps, soak them overnight, then blend them into a rough pulp. A sambal is then made and the pulp is cooked in the sambal until dry and crispy. The most tedious task awaits after the filling is done, that is to roll each and every one of these by hand. A laborious work of love indeed! The end result is truly deliciousness in a small pack! Spicy and crispy, it is very hard to stop eating them once one gets going! These days, my sister buys them from her contacts in Johor Bahru, Malaysia. They taste just as delicious... No matter what time of the year I eat them, they will always remind me of the time we made them from scratch in my mom's kitchen.

Mini Spicy Shrimp Rolls

4. "You Tiao"

These are favorite breakfast snacks, and definitely Chinese. There are many ways of eating them. In Singapore, they are eaten with rice porridge, sweet bean porridge, or just on its own, dipped in the local Singaporean coffee (see next item). They are made fresh in the market. I always enjoy watching them made so deftly by the hawkers. Moulds of clean, fluffy dough are kneaded into rolls, then cut into rectangular pieces about 3-4 inches long and 1 inch wide. A long line is then imprinted in the middle of this rectangular roll of dough (usually with a long wooden stick), then pulled lengthwise to stretch three times its length, before being placed in a wok of hot oil. The hawker uses long, wooden chopsticks to guide the frying process. In a few minutes, fresh, hot 'you tiao' is ready for consumption. Oh I love to witness this process. Also just so I get the freshest 'you tiao' to go with my cup of fresh brewed... (see below).

"You Tiao"

4. "Kopi C Kosong"

One can write a whole blog entry on the intricacies of ordering coffee in Singapore. I shall attempt to explain some of the more common terms here. Kopi is the Singaporean word for coffee - not too challenging to the imagination for sure. But what does 'C' mean? In Singapore, Kopi C represents coffee with evaporated milk (as opposed to condensed milk that one will get when ordering just 'Kopi'). Don't ask me how the 'C' came about - I do not know. Kosong is the Malay word for 'empty'. In the context of Singaporean coffee however, 'kosong' means 'without sugar'. So in summary, Kopi C Kosong means coffee with evaporated milk, and no sugar. Complicated? Wait until you mix all that with more terms like 'peng' (iced), 'kau' (strong). Hehe... this truly separates locals from foreigners in Singapore!

"Kopi C Kosong"

5. Local Bakery Cakes

This last Singaporean snack holds a special place in my heart. It represents everything luxurious and foreign in my 7-year old mind. A slice of heaven; that could be purchased for 30cents a piece back then. Indeed a small fortune for little Ros. I will get a slice (or two when I was feeling particularly rich) from a bakery at Block 18 in Marsiling Drive. I took delight and a lot of pleasure from the act of choosing a slice; but usually I would choose the ones with bright red jelly (I guessed them to be strawberry jam. Hence my favorite because of my fascination for all things western). Fast forward a couple of decades, I have since tried pastries in many pastry capitals of the world, but nothing can ever quite match the 'specialness' of these cakes. I look at them with a lot of fond memories; and 7-year old Ros never fails to resurface at the sight of these humble cakes; all her hopes and dreams - in a slice.

Local Cake

Special thanks to Mr Fang Leow of Singapore for an education on 'zui kuey' and 'ang ku kuey'. :)

Destination Singapore: Mission Food. Part 1 - Family

The View From My Mom's Flat

Our HDB Estate is very green. Many of the trees were planted over 30 years ago.

I am sure many Singaporeans will agree with me, that aside from family; the one thing that we miss deeply when we are overseas is our local food. Singaporeans are food crazy - it defines us, it unifies us, and of course it comforts us in measures beyond anything tangible. On my recent trip back to visit my family, I was fortunate to relive many of my childhood favorites; thanks to the kind generosity of family and friends. It was a walk down memory lane in many ways. Nothing like the flavors of home. 

1. Red Snapper Poached in Tamarind Broth

Red Snapper in Tamarind Broth (Assam Pedas Ikan Merah)

So firstly, one of my most favorite Malay home cooked dishes ever - Red Snapper in Tamarind Broth; or Assam Fish as we lovingly call it in Singapore. The first step to this dish is finding the right seafood. We typically use a large fish - not usually a problem in SIngapore and the freshest one you can get in the market. 

Aside from red snapper, one can also use the jack fish, sting ray or the  mackerel - all salt water fish. Some people other kinds of fish such as catfish; this is not what I grew up with, so I will not personally recommend. The fish is usually sliced cross-sectionally with bone-in. Not the usual way it is done in the US (where fish is usually fillet) ; as I have now learnt. The cooking technique involved here is slow poaching; indeed the fresher the fish, the more delicate the meat; so be gentle and stir minimally! delimilli has the recipe for this dish here:  http://delimilli.blogspot.com/2011/04/red-snapper-poached-in-malay-tamarind.html

The only difference between delimilli's recipe and my mom's is the use of candlenuts - which thicken the dish considerably such that it becomes a stew instead of a broth. Both versions are nonetheless equally delicious!

2. Malay Steamed Coconut Rice with Egg Sambal 

Malay Coconut Rice with Egg Sambal and Deep Fried Fish (Nasi Lemak)

The second dish is Malay Coconut Rice with Egg Sambal and Deep Fried Fish. Most Singaporeans regardless of race, grew up with this dish. It is usually eaten for breakfast or lunch. Some hawkers make a living by selling just this one dish in their menu. The key to this dish is the sambal; it has to be made just perfect to elevate the taste of the dish to a whole new level. It is spicy, slightly sweet and must have that tinge of belacan (fermented prawn) flavor and fragrance that gives body to the paste. You can put different things in the sambal - but my all time favorite are boiled quail eggs. The rice is of course also key. In the original Malay recipe, pandan (screwpine) leaves are key to enhancing the fragrance. The coconut milk gives a full flavor, and a slice of ginger cuts through the heaviness for balance. Lastly, the deep fried fish. We usually use ikan selar kuning (gold banded scad); a typical sea fish that I personally grew up with and love; seasoned with salt and tumeric then deep fried until crisp. Slices of crisp, cool cucumber accompany the meal, and gives a fresh and clean flavor to the dish. Take a look at delimili's rendition of this dish here: http://delimilli.blogspot.com/2011/02/nasi-lemak-another-favorite-dish-from.html

What makes this meal is not the individual ingredients, but how they all work together to create a wonderful synergy of flavors. Just like the Hainanese Chicken Rice, the Malay Nasi Lemak is a deceivingly simple, yet sophisticated dish. It is an honest meal, that does not pretend to be anything but homely and comforting.

3. Noodles

Seafood Rice Noodles with Pickled Chillies and Spicy Wings

Stir Fried Flat Rice Noodles 

Noodles - we all grow up with this popular alternative to the South East Asian staple of rice. It is not indigenously Malay, but Malay households have certainly learnt to add their trademark twists to the dish. Seen above are two types of noodles we often have at home - the seafood rice vermicelli and the flat rice noodles. The second one spicy; but the first one not. For the seafood rice vermicelli, we use pickled Thai chillies to elevate the spiciness. It works well, and the acidity is a nice complement to the delicious seafood flavors infused from the cuttlefish and prawns.

Pickled Thai Chillies in Vinegar

Take a look at delimilli's rendition of Stirfried noodles here: http://delimilli.blogspot.com/2011/06/leftover-magic-prawn-noodle.html


There were so many more lovely meals that I had at home. I did not manage to capture them on camera. Perhaps it is the sign of my happiness and enthusiasm on coming face-to-face again with the food I love and cherish. 


Stay tuned for Parts 2 and 3 in this Meal Memories from Singapore series; as I explore Singaporean snacks and various hawker meals that we so love! - Ros

Seafood Paella (Paella de Mariscos)

delimilli's Seafood Paella

The first time I laid eyes on a pan of paella; I knew it was love at first sight. My thoughts were that it was  such a smart dish - everything in a pan; served hot and shared; it seemed to be the perfect meal to have with friends and loved ones. I ate my first paella in Madrid during my first backpacking trip across Europe with my friend Cindy some 13years ago. (I won first prize at a company function; winning 2 standby tickets on Lufthansa - for my very first trip to Europe!) I remember the first 2 occasions eating this dish; once at a little restaurant in downtown Madrid; a few blocks away from El Prado and the other in a little canteen at the railway station in a small town in Spain. I cannot remember the town's name, all I recall was that it was such a treat, given our tight budgets. Everything tastes more delicious it seems, when it is scarce! Fast forward time; I have eaten many versions of the seafood paella - in Spain; mostly in Madrid and here in the United States. It became one of my favorite Spanish dishes ever. With warm memories of the Spanish paella in mind, I requested Connie to recreate it. I knew that she was more than capable of re-creating that delicious, seafood flavor from scratch. True to expectations, Connie definitely did not dissapoint. Her attention to detail is unparalleled, and the end result of the 2 hour toil was utmost deliciousness in a pan - perfectly seasoned, wonderful aroma, rich (almost like a lobster bisque). I certainly was not disappointed. - Ros

...Paella...  It took me some time to understand why 'Paella' was Spain's national dish, and even longer time to experience first hand a dish that I would always remember!  I don't recall when was the first time I tried paella.  Perhaps, during my childhood in Latin America, all the paellas I had were just rice stews, attempting to be paella, but not truly well rendered.  It took some time for me to meet true Paella face to face.  My most memorable one was actually in a very typical Spanish restaurant in Madrid, Barrio Salamanca.  After a long project working to launch Xfera, one of the first bidders for 3G in Europe, a new colleague and I went to celebrate the end of the project and my return to the US after months of commuting from Madrid to Chicago.  That Paella holds special memories for me and since then, I've been capitalizing Paella, whenever I write about it...  For the first time, the Paella had a golden hue, made with saffron (and not tumeric, or other yellow spice), and the ingredients in it were beautifully fresh and  captivating celebrating the bounty of land and sea.  I recall eating mounds of it and being delighted, as though befriending someone I had known for the first time - this time getting to know it in so much more detail.  It's been many years since that Paella changing experience, and my colleague (now friend) and I still keep in touch with the wonders of Facebook.  Nowadays, in Chicago, I've discovered that Cafe Iberico and Cafe Ba Ba Re Ba, offer amazing types of Paellas and my favorite is the one that uses octopus ink!  When Ros asked me to re-create a Paella for her, I was a bit hesitant, not knowing if I could meet my old friend (true Paella) eye to eye.  Nevertheless, I ventured on this journey and albeit intimidating it has been a fun experience and we ended up with a dish we absolutely loved!  Now, Paella pan in hand, I want to try other flavors, perhaps one of these days even do it outdoors in a grill, and maybe in the future - create a fusion Asian Paella!  It is truly, one of the few dishes that brings to a highlight every single one of its ingredients.  We hope you enjoy this as we did! - Connie

Ingredients 

Serves 6

Inspired by Mario Batali's "Spain A Culinary Road Trip" recipe from Valencia - with a twist

-  1/2 cup extra virgin olive oil

-  6 large prawns (we recommend using prawns with heads in the shell if possible)

-  1 medium Spanish onion into 1/4" dice

-  1/2 tomato puree

-  1 tsp kosher salt

-  1 tsp saffron threads (please do not substitute if possible!  Using saffron is all worth it!)

-  1 tbs sweet pimento (you can also use "pimenton picante" which gives it a zing)

-  1 lb cuttlefish cut into 1" slices (you can substitute it with squid)

-  2 quarts of fish stock (this can be made from scratch with fishbones and water - or if you buy pre-made stock - we recommend using 25 - 50% stock and the rest water)

-  2 cups bomba rice

-  1 lb lobster tail cut lengthwise (original recipe called for monkfish, but we love lobster, so voila!)

-  1lb little neck clams (original recipe calls for manila clams, which are much smaller, but use any small clam you can have - they are fabulous)

Process

Heat 14" paella pan over medium high heat.  Add the oil and heat until smoking.  Add the prawns and lobster tails, cook until golden brown on both sides (about 2 - 3 mins per side).  Transfer to a plate and set aside.  

Pan frying the lobster tails in extra virgin olive oil

Add the onion to the pan and cook until soft for 5 - 8 minutes.

Panfrying Diced Yellow Onion in Extra Virgin Olive Oil

Add the tomato puree, stirring it into the pan.  Cook for 3 minutes.  Add the salt, pimenton, saffron and cuttlefish (or squid) and cook stirring for 5 minutes or until the cuttlefish firms up slightly.

Cuttlefish Cooked With Pimento, Saffron, and the Onion.

Add the stock and bring to a boil.  Cook for five minutes.

Fish Stock Added to the Mix, Allowed to Boil

Add the rice and stir well to distribute it evenly.  

Bomba Rice Was Added to the Boiling Stock

Add the lobster tails and clams, arranging them nicely.  Bring the stock back to a boil and cook without stirring for 10 minutes  (* If it overflows, set aside a bit of the boiling liquid and let it boil and when possible (in the next 5 - 8 mins) add back the liquid that was set aside).  


KEY: Do not stir.

Lobster Tail, Shrimp, Clams Were Added Last

Add the prawns, taste for salt and cook again without stirring, for 10 - 15 more minutes or until the liquid is almost completely absorbed and the pan starts making a crackling sound.

The Ingredients In The Pan Were Allowed to Cook

Remove from heat and let it rest for 10 minutes before serving.  Enjoy! Perfect for sharing with family and friends and if you would like to pair it with wine, it goes perfectly well with a chilled Albarino (I recommend Condes de Albarei, one of my favorites!)  Enjoy every single bite!


As an extra recommendation - the soccarat (the slightly toasted rice in the bottom) can be eaten mixed with the Paella or after eating the top!).  It is the best part. ...Chinese people also do something similar with the bottom crusty rice left after fried rice - but that is a story for another occasion.

The Fish Stock Disappeared as The Rice Was Cooked

Ingredient #4

The dead give-away ...

Ingredient #3

Learning from the master ...

Ingredient #2

.... is SPICY... !!

Ingredient #1

Ingredient #1: Bomba... (hmmmm... in Malay, the word 'bomba' means 'fire department').

A new experiment awaits...

Connie will take over the kitchen tomorrow for our next food experiment. Stay tuned! :)