Ingredients and Methods:
Malay
Tumeric
Galangal
Tamarind
Chili
Belancan (Spicy dried shrimp paste)
Coconut Milk
Pandan (Screwpine Leaves)
Nasi Lemak
Assam Padang
Laksa
My Favorite Beef Rendang:
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| The Chef Introduces a Modern Twist. |
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| Rendang in a Soup Bowl? |
Peranakan
Malay Spice Pastes
Chinese Techniques
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| Chinese=style stove, woks |
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| Implements for grinding roots, leaves, spices. |
Because of its mix of Malay spices and Chinese techniques, Peranakan Cuisine is the essence of the Singaporean experieince, it is home cooked, not Hawker Center food. I tasted it at Violet Oon's prestigious National Kitchen, in Singapore's sprawling, recently restored National Gallery.
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| Violet's Satay |
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| Violet's Rojak |
Chinese
Soy sauce
Garlic
Oyster Sauce
Sesame Oil
Hokkien
Sweeter Sauces
Hokkien Mee is #1 Favorite among Singaporeans
Bak Kut Teh
Teochew
Blander
Freshness
Bak Char Mee is the #3 Favorite among Singaporeans
Claypot Frog Porridge
My Favorite is Carrot Cake:
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| The Chef |
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| The Stove |
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| The final Product |
Hainanese
Hainanese Chicken Rice is the #2 Favorite Among Singaporeans
Hainanese Curry Rice
Indian
Chili
Cumin
Coriander
Cardoman
Yogurt
Coconut Milk
Biryani
Satay
My favorite is Roti Prata:
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| Springleaf Roti Prata's Umami50 |
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| The Chef at Work. |
But I also love Fish Head Curry:
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| Served on Banana Leaf |
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