Friday, April 28, 2006
Chicken rice is a well known meal here in Singapore. Your stay here would not be that complete if you had not eaten chicken rice. For chicken rice could me synonymous with Singapore.
This evening, my daughters just bought chicken rice for our dinner. It came in styrofoam packages, complete with rice, veggies, sauce, garnishings and of course the white chicken. My daughters paid $15.00 for the whole set good for 4 persons.
So life is like that here in Singapore. If you got no time to cook at home, it is just easy to go to a hawker centre or food court nearby. And presto! You have an instant lunch or dinner. And mind you, you can choose an array of foods. That is why Singapore is really a foodie paradise.
Thursday, April 20, 2006
Yes folks. This is a real stingray, a barbequed stingray. And it tastes soooo delicious. What with the sambal paste and okra or lady's fingers.
My youngest daughter informed me that she already tasted stingray and how she loved it. I told her that I would never for the life of me would taste nor eat one. But I ate my words. Once, I tasted the BBQ stingray, I was then convinced that it really tasted so heavenly. We ordered this BBQ stingray in Family Court in Yew Tee for S$10 per plate.
So wanna try eating stingray? For sure, you'll love it too.
Friday, April 14, 2006
Since it is Holy Week, and we don't eat meat during this time, Thai Tom Yum Soup is one of the dish we can cook and eat. My husband who can also cook this dish (yeah, this is not only a soup but already a dish for us) usually cook with fresh ingredients, the real fresh lemon grass and chillies. It is really nice to eat this dish with fresh lemon grass. But since at times, we are all busy, the convenient spice paste can also satisfy us. Just look my Tom Yum straight from the pot.
How I cooked:
1. Boil water in a saucepan. Add spicepaste and stir well.
2. Add all the ingredients and bring back to a boil.
3. Just before serving, season to taste. Garnish and serve hot.
Now, here's a bowl of my Tom Yum soup.
Wednesday, April 05, 2006
Back in the Philippines, I used to cook chicken curry. During those times, whenever I go to the market, I saw to it that I buy chicken and that green curry powder. Almost once in two weeks I cooked chicken curry then. Later here in Singapore, I found out that the chicken curry has an orange colour. The first time I saw one, I didn’t even try to taste a bit. But when we were invited to a gathering of the Resident Committee, I was obliged to eat the curry. And when I tasted the curry, it was so good. From then on I tried to cook the Singapore version of chicken curry.
One time, my former colleague, Irene, who was so happy for being confirmed after her 3 months probation, cooked chicken curry and brought it for us to eat in the centre. It was so delicious. So, whenever I cook curry I follow Irene’s version which she said is a Chinese version.
Yesterday was a happy day for me. Why so? Because though I resigned from my job, I already have bright prospect. Details of it I will blog on my other site. And because I was so happy and considered yesterday a special day, I cooked the chicken curry.
Here's how I cooked it.
1 can filled milk
1 cup tomato catsup
2 tbsp vegetable oil
200 ml water
2 tsp salt
500 g chicken chunk
2 potatoes(cut into cubes)
1 medium sized carrot(cut into cubes)
1 packet My Mum's curry sauce
1. Sautee chicken with oil
2.Add My Mum's curry sauce and then stir well
3. Add potatoes, carrots, filled milk, water, catsup and salt. Stir well and simmer for 15 minutes.
And now here's my chicken curry. Hmmmm, let's eat now.