Stir-fried kangkong with dried shrimp, garlic, chilli padi and... ma po tofu sauce. We had no sambal belacan...
Indian fish curry. Again, a substitution was in order- no fish head, so we used a salmon fillet. Muthu would be outraged...
Thursday, September 15, 2005
What does it mean to be Singaporean?
In a bid to extend the theme of national pride and identity today...
Stir-fried kangkong with dried shrimp, garlic, chilli padi and... ma po tofu sauce. We had no sambal belacan...
Indian fish curry. Again, a substitution was in order- no fish head, so we used a salmon fillet. Muthu would be outraged...
Stir-fried kangkong with dried shrimp, garlic, chilli padi and... ma po tofu sauce. We had no sambal belacan...
Indian fish curry. Again, a substitution was in order- no fish head, so we used a salmon fillet. Muthu would be outraged...
Subscribe to:
Post Comments (Atom)
4 comments:
Those seem like pretty intense flavors. More fish sauce please! Actually, I love love the greens dish. There is a Vietnamese variation with lotsa garlic, I mean LOTS.
Looking good! Supplying recipes would be super-duper helpful. I'd try it with extra chili for Stan's sake ;)
I would enjoy this post more, except that I'm still reeling from seeing a headless octopus refuse to die - even after being bludgeoned with a daikon.
allison, what the hell is going on with your life if stuff like this occurs?
I like the very exotic singaporean "kettle chips" in the background. What are these "kettle chips"? Do I need to go to an asian supermarket for them?
(Hmmm, someone isn't reading my blog.) Just in case - it was an episode of Iron Chef (Japan) in which the secret ingredient was live octopus. Hence, the headlessness and daikon-bludgeoning, etc.
Post a Comment