Wednesday, June 30, 2010
Tuesday, June 29, 2010
Sunday, June 20, 2010
Talk about well labored meals and cooking, the next country (that's also dear to me) is well known for this. By and large, Thailand is considered one of the most spice-wealthy in culinary. I will lose count if I try to give a run down of the spices typically used in their cooking. If only for the number of ingredients used, a Thai dish actually fits for a royalty. Where else can you find a food that tastes salty, sweet, sour and spicy all at the same time? This trademark is markedly embedded in Thai Cuisine. Wether the food is prepared from a lavish restaurant or from a humble food cart, the same balance of taste is guaranteed down to the last gulp. While I've yet to stir up a more satisfying Pad Thai, the best that I had was still the one that's served in the street side. Further, finding the right place to dine for the most talked about dishes like Tom Yum, Curry, Phat si-io, Som tam is never a problem at all, much less in searching for the best tasting local delicacies as food mementos. Food is everywhere. Good food for that matter.
And last but definitely not the least, China hold the pit stop of my Food Safari. If I would make an apt descriptor for each of the provinces I have visited in the mainland, Chengdu will definitely speaks of chili and high level of hotness. Ma Po Dou Fu and Sichuan Chicken are standard examples of fiery eats from this region. Shanghai on the other hand is known for its "wine or alcohol cooking". Anything that's fresh and live is practically drunken. Apart from that, I have tasted the best Chow Mein and Yang Chow Fried Rice somewhere in Pudong area. Since it's written in Chinese, it's a pity that I forgot the name of the restaurant. Guangzhou, is surprisingly the most daring of Chinese Cuisines. I was introduced to exotic eats here. Much to any foreigner's surprise yet questionable delight, meats initially perceived as familiar would turn out to be no less some ill-favored snakes, dogs and rabbits. This is the place where anything that literally walks, swims, crawls and flies is captivated into the heated pot. On the whole, the essential element in Chinese Cooking is largely influenced by heat and fire. These flavor notes are delicately and tirelessly incorporated into the dish through the manner of cooking. Thus far, any dish that goes to the palate is a culinary surrender.
"The world is like a book and those who do not travel read only a page. Those who do not sample the food, hold only the cover." For what I had so far, I'm exultant that I've started flipping through the pages. I simply look forward to go over the rest.
Friday, June 18, 2010
Wednesday, June 16, 2010
250 g elbow macaroni pasta (cooked according to package directions; drained)
250 g chicken breast (boiled and shredded)
1 cup pineapple tidbits
1/4 cup cheddar cheese (cut into small cubes)
1/4 cup raisins
1 small carrots (blanched and cut into small cubes)
1 med sized onion (finely chopped)
1/4 cup cashew nuts (roasted and unsalted)
470 ml mayonnaise
salt and pepper to taste
How to make:
Tuesday, June 15, 2010
Be it in the heart of the frisky Orchard Road or Marina Centre or even in the outskirts of the city, great bargain fare abounds. What's more, there are chances of winning in the lucky draws that most shopping malls are giving away. But what could even be more exciting are the special events that coincide with the sale season. There's the Singapore Arts Festival (until June 13), River Festival (June 25 - July 3), Garden Festival (July 15 - 22), Night Festival (July 16 - 17) and the one I'm very much looking forward to - the Food Festival (July 16 - 25). I wonder how the 5 chinese dialects will be mirrored into the dishes. The gourmand in me can hardly wait.
Sunday, June 13, 2010
Yang chow Fried Rice - tastes like the typical fried rice
Baby Kailan Stir Fried with Minced Garlic - a perfect complement alongside any seafood dish for its light and subtle taste
Steamed Hongkong Style Sea Bass - so fresh and succulent that your mouth will just keep on asking for more, the sauce is mildy soured by plum and lightly spiced with ginger
Crunchy Oat-Fried Prawns - the crunchiness is just right that the shell can also be eaten, creamy and really tasty, the taste of the curry leaf blends well with the oats
Friday, June 11, 2010
I share the excitement of finding what else Singapore has in-store for its already well fed flock. It's even more interesting to dig into its world recognized culinary pot to search for the unraveled food treasures. So, to all the food afficionados out there, you only have until July 9 to join in this contest. Beyond the cash price and a DSLR camera, this for sure can be a taste trek of a lifetime.
Wednesday, June 9, 2010
The supermarket shelves are filled with a lot of healthy items and vegetable definitely makes a very fitting choice. It does feel good to veer away from sinful stuffs from time to time.
Sunday, June 6, 2010
Stir-fry Kailan Vegetables - cooked just to the right tenderness, yummy!