If the best way to know a city is through a city cab driver, what could then be the perfect way to appreciate its culture? For a foodie like me, definitely it's food. By far and large, food speaks of a country's diversity and culture. If you want to have a glimpse of its historical influences, sample the food and beyond any doubt it'll introduce the country to you. It does sound lyrical but it's true. This is simply how we are imbibing the Chinese-Singaporean culture. Although Singapore's cuisine is a mix of Malay, Indonesian, Indian and Chinese, the later still largely predominates. Thus, under the circumstances, I'm beginning to adapt to Chinese dishes as well.

Because Singapore is geographically well situated for sea transport, seafood is abundant in here. Being hailed from a meat loving country, it's like a breath of fresh air to have something light on the table in most occasions. I'm truly pleased to be a seafood convert diet wise. Now, seafood dishes started to fill my menu list at home just like this stewed fish. This is a no-sweat dish to make, (some kind of an all in). Unlike the typical steam or fried fish in soy sauce, I just made it straight forward. Even the newbie in the kitchen can dare to try it.

What to prepare: 1/2 kg Garoupa (cleaned and washed), 4 cloves garlic (chopped), 2 tbsp ginger (julienne), 1 small onion (julienne), 3 tbsps dark soy sauce, 1 1/2 cup water, salt and pepper to taste, chopped coriander for garnish

How to make: Put all ingredients in a wok, cover and simmer for 10 - 15 minutes until the fish becomes tender. Garnish with coriander leaves.

I'm running late for this event (PPN - Presto Pasta Night) but this pasta dish did make it to the table just before I went off to work today. As always, the dedicated mom in me ensures that there is something delightful to leave the kids with for their big appetite. This was their breakfast item for the day and my entry to Once Upon A Feast's pasta party for the week - Corned Beef Pasta with Sundried Tomatoes and Roasted Garlic.

I usually call the "shell pasta" the pasta for the lazy people or without sounding negative the leisure type of pasta . Simply because it's so easy to bite and swallow. This is very apt for my pre-schoolers who sometimes tend to be too lazy to macerate their foods. Not like the typical spaghetti strands, this type of pasta lightly gets into your palate. From time to time, even down to the tummy too.

Cook 250 g pasta shells according to package directions, set aside. Saute chopped onion and garlic in 2 tbsps canola oil until fragrant. Add 1 can of Liby's Corned Beef and continue saueteing for 2 mins. Add 1 med sized bottle (397 g) of traditional pasta sauce with sundried tomatoes and roasted garlic. Add in minced carrots, stir well and allow to boil. Simmer for 2 minutes. Pour over the sauce onto the cooked pasta and serve on a plate. Sprinkle it with hefty servings of grated parmesan cheese. Yum!

Blog hop to Kirsten's From Kirsten's Kitchen to Yours for more of this kind.

I wonder how and why Lucky Plaza in Orchard Road became the Little Philippines in Singapore. Massive throngs of our kababayans (fellow Filipinos) usually flock in this area on weekends. Think of SM department store on sale season and holidays and that somewhat mirrors this place. When I discovered what's inside the commercial complex, the answer didn't surprise me at all. Lucky Plaza houses all things distinctly Filipino. From native delicacies to commercially manufactured products to familiar banks, I felt like I was in one of our malls back home. I was even a bit surprised to see ads and promos in Tagalog language...

This is how a popular remittance center looks like on weekends...

But what gave me absolute delight was being able to grab some goodies I've been wanting my pantry to have. At long last, I found some customary cooking aids to help me stir up a number of highly missed dishes back home. It'll not be long, my pot will start steaming with sinigang, kare-kare, adobo and other favorite home cooked fare. I simply can't wait.

Singapore never ceases to amaze the new settlers in us. More and more we're uncovering places and things that undoubtedly prove this is no small country after all. Last weekend, we found a place that perfectly typifies the peacefulness of the Lion City - the Little Guilin.

Located in Bukit Batok Town Park (just beside Bukit Gombak Stadium), the place is quite similar to the Guilin of China - a highly acclaimed scenery for its beautiful rock formations in the heart of a lake or body of water. The Little Guilin exudes a relaxing ambiance that makes it ideal for leisure walk, yoga, fishing and other forms of exercise.

Much has been written in the blogging world about the widely known "Kaya Toast". In the Philippines, I heard that one coffee shop is increasingly becoming a big buzz around town for serving this yummy sandwich. Kaya Toast is a typical breakfast or snack item. It's basically a toasted bread that's spread with aromatic kaya jam and butter and is usually served with soft boiled eggs. It's best relished with a hot cup of coffee or tea. There are many places that cater this kind of treat in Singapore where the food's fame hailed from. But most people vouch for the authenticity of the hawker centers' and kopitiams' versions. I finally had my day for the much awaited Kaya Toast date. I tried the one served at Ananas Cafe (an MRT cafe).

The taste of the toast is pretty straight forward. Buttery, sweet, milky and nutty. What makes it more enticing is the aroma of "pandan" that's inherent in the kaya jam. It just makes you munch for more. The coffee taste is enchanced with the condensed milk that's added to it. No doubt this team of toast, egg and coffee is a complete, delectable morning treat.