Sherra's Taste of Life

SINGAPORE FOOD FESTIVAL 2010 - Celebrating Culture & Heritage Through Food (Part 1 of 2)

I've been invited to Media Conferences / Food Events / Product Launches a number of times. But for some reasons, I always decline. Until the invite to the Singapore Food Festival 2010 came, I finally yielded. For one, although I've been running a food blog for 3 years now, I still hardly consider myself part of the media. But this particular event caught my interest completely. I simply cannot resist. Singapore holds this annual food festival since 1994. By doing so, indeed, the country lives up to what it is known for, being a steaming pot of gastronomic experiences. And on July 16 to 25, we will all continue to explore, taste and celebrate. This year's theme focuses on "heritage, authenticity, time honored dishes and familial recipes". Rightfully so, the festival will parade the treasures of Singapore Chinese Dialect Foods namely Cantonese, Hakka, Hainanese, Hokkien and TeoChew.

I was more than honored to be introduced to these five distinguished cuisines that shaped the eclectic food fare of Singapore to what it is today, by no less than the culinary "guru" of the country, Makansutra himself Mr. K. F. Seetoh. He walked me through the different food booths and generously shared the cultural significance of these Chinese Dialect Cuisines to the food culture of Singapore. Now and again, I was reminded that "every food does tell a story". Must I emphasize too that it's genuinely good and worthwhile one.

"The original Chinese Flavours that had pervaded Singapore for over a century was coloured largely by the early South Chinese Immigrants. They came, mingled with, and adapted the multi culinary concepts of other migrants from India, SE Asia, the Middle East and even from the West.

They naturally gave to this land their comfort food culture from home and it also gave rise to a third flavour, that distinct and iconic Singapore taste which came from a sophisticated melding of that heady range of flavours found here.

This year's Singapore Food Festival is about celebrating not only the vibrant Chinese dialectic flavours our forebears brought here but also what a newer generation had evolved it to today. " - K.F. Seetoh

On July 25, representative dishes of each of the dialects will be relished in five sumptuous buffets to be stationed in Clarke Quay Read Bridge. This mouthwatering line up of foods will mark the end of the festival. Some of the dishes to be featured are the following:

CANTONESE DIALECT

Century Egg Congee

Har Gao

Wanton Noodle

HAINAN DIALECT

Hainanese Chicken Rice

Jian Dui

Lei Cha Rice

Niang Dou Fu

HOKKIEN DIALECT

Fried Hokkien Noodle

Lor Mee

Po Piah

TEO CHEW DIALECT

Bak Kut Teh

Chwee Kueh

Fried Carrot Cake

Undeniably, these foods herald the evolution and depth of the Singapore Food Culture. These are not just timeless food brought by the forefathers of this island. For me, these are secrets to be shared and inherited over and over again.

*Food Shots are official press materials courtesy of the SFF organizers

July 06, 2010

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Cooking

Shrimp Broccoli Yaki Udon

July 04, 2010

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Cooking

Adobong Pusit (Squid Stewed in Soy Sauce and Vinegar)

Although the word Adobo which originally means seasoning or marinate, originated from Spanish, in Asia this is synonymous to no less Philippine Cuisine. This dish has gone a long way from the quintessential process of stewing the meat in vinegar and soy sauce. Now, there are numerous adaptations as shown in the Adobo Book of Nancy Reyes-Lumen. Apart from the typical chicken or pork, there's also a seafood version. If you prefer to have adobo the faster way, you can substitute the meat with Squid. Thus, for seafood enthusiasts, this is for you to try. However, as squid is also a bit tricky to cook, there are options on wether you want it cook fast or longer as long as the texture doesn't turn out to be tough. For the former, normally the soy sauce, vinegar and spices are stewed first before the squid is added. After the squid is cooked which will only take about a couple of seconds - few minutes, the fire is turned off. For the later option, all ingredients are combined together in a pot and stewed for 45 minutes to an hour. Recently, I was introduced by a visiting aunt to a new way of cooking the dish. I was intrigued by her method of cooking so I asked her to show me. Actually, the dish turned out to be good as well.

What you need: 1 kg squid (cleaned well), 1 med sized onion (chopped), 5 cloves garlic (chopped), 1/4 cup dark or standard soy sauce, 1/4 cup vinegar, 2-3 tbsp canola oil, salt and pepper to taste, 1 1/2 - 2 cups of water

How to make: Saute onion and garlic in canola oil until fragrant. Add in squid, soy sauce and pepper. Saute for 2 - 3 minutes (this will lessen or remove the fishy / animalic smell from the squid). Add water and cover the pot. Cook for 5 minutes. Add in vinegar and continue cooking for 10 minutes or more until the squid is cooked with just the right texture.

For those who have cooked adobo many times, you might hint that this method of cooking will not give a well cooked vinegar note since it's added in the last part. It might be argued further, that it's not given enough time to achieve the right balance of sourness, hence, it might come out too sharp. Well, surprisingly it did not. So, now I have another way of cooking adobong pusit.

July 03, 2010

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Indonesia

Travel Finds: Batam Island, Indonesia

June 30, 2010

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Food Reviews

Food & Travel ASIA

A numerable travels to some countries in ASIA have widen my appreciation of its culture and all the more of its cuisine. Food in this territory is arguably among the most interesting in the world. The abundance of aromatics, spices and herbs that go with its dishes, proves no wrong that every morsel in its steaming pot promises to bring a lasting gastronomic memory. Perhaps, so much so that I can recall vividly how my taste buds were romanced many times over with wonderful sensory experiences. If I could borrow the paradox of one writer, indeed, "like all foodies who travel, I have tasted more than I remember and remembered more than I have tasted."

In this post, I intend to walk down memory lane and relive my best foodie finds in the countries that truly left a conspicuous ensemble of culinary mirth in me. The first country that I set foot into outside of my birthplace is home to the finest fermented bean paste and the genuinely, fiery spiced Kimchi, South Korea. I have been and always will be fascinated by the festivity of korean cuisine. I have never seen a dining table as busy as the koreans'. I am usually in awe whenever I sat at a dining table in a korean restaurant. I oftentimes got bemused yet enticed by the seemingly endless flow of dishes to be had. For an unforgettable meat taste, nothing compares to the juicy, succulent, meat superiority of their Beef Bulgogi. This is supreme beef dish to relish especially when wrapped with leafy vegetables. I've tasted the best authentic in Shilla Hotel. Other must try dishes are Galbisal, Bibimbap, Topokki and Champong Noodles. Likewise, there are notable snacking treats like Jwipo or Dried Squids and Dried seaweeds. These are the must grabs in streets and expressway stops.

My next destination was Singapore, the country which little did I know will be my second homeland years after. A multifarious culinary cauldron is what best describe this island estate. It is only in this country where a mix and match of flavors and a quest to the familiar and unusual are all possible. From the historical fusions of Malay, Chinese, Indonesian, Indian, Tamil and Western cultures, the food fare is made into a mixture of old and new. My early favorites upon relocating here are the classics Hainanese Chicken Rice, Laksa, Bak Kut Teh, Nasi Lemak, Satay and of course the world famous Chili Crab. I am looking forward to that day when I can duplicate the same lip smacking goodness of this dish in my own kitchen.

Next, the land of the rising sun is the haven of my favorite asian eats. When asked what cuisine I love, the outright answer I normally give is Japanese. Subtle yet sophisticated, light yet rich, elegant yet simple, the juxtaposition of these flavor elements is something distinctively japanese. Japanese food is something to emulate but hardly equaled. It exudes paramount freshness and elegance. From steaming hot noodles to cold salads, to exquisite hand rolls Sushi and Maki, to deep fried stuffs Tempura and Karaage, to pan-fried Gyoza, Teriyaki and Okonomiyaki and to the well praised Kobe Beef, the list of the finest can go on and on. But the clear cut definition of a well deserved Michelin Stars is undoubtedly right in the alleys of this country. I will never forget how a bowl of noodles can actually transcend a real comforting treat. Each slurp is like heaven on earth.

Further down Japan, another booming vessel of great feasts awaits food enthusiasts. Not too long ago, my wandering palate found its way to the capital city of Taiwan and enjoyed more than a slice of its food heritage. Street foods, food court meals and night market gourmand treasures left a truly memorable mark from my visit here. In fact, 4 posts have been made about it in this blog. Adventurous, daring and odd yet tasty, intriguing and equally satisfying are its gustatory offering. The Stinky Tofu experience alone is already an unforgettable taste throwdown. What more, dining in a one of a kind Toilet Restaurant? That's by far one of the most out of the ordinary experiences I had.

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 going over the rest.

June 20, 2010