Late one night, as The Wife was scrolling through her Facebook feed, she noticed a friend’s photos of soon kueh that she had bought from Mei Zhen Hakka Delicacies (美珍客家美食) in Shunfu Market. I knew that the outcome was inevitable and pre-emptively said to her: “Gaja (가자)!” Which, as we all know, is Korean for “resistance is futile”.
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Uncle Penyet and his smashed Indonesian food
We’re fans of Indonesian food, especially nasi goreng and sate, but there’s something about having our food violently smashed that makes ayam penyet taste just that little bit more delicious.
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We finally tried the vadai from The Original Vadai
Every few months or so, before the pandemic, a small pasar malam would pop up in our neighbourhood. Whenever it does, we would get our regular fix of deep-fried Indian vadai, with a complimentary side of whole green chillies.
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Nothing beats the Deepavali muruku made by our neighbour
Tomorrow is Deepavali, the Festival of Lights, and we know when it’s approaching when our Indian neighbour starts preparing the front of their apartment to draw their annual art piece. It’s also when we eagerly anticipate receiving our annual gift of their lovely homemade muruku.
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The sinfully sweet Turkish sweets of Shalaby Sweets
After spending an enjoyable eternity comparing the relative merits of each dessert and picking and choosing, we ended up with a wide assortment of kunafa, baklava and Turkish delights, weighing a total of 500 grams. Here’s what we bought that day. Don’t they look just so pretty sitting on a large white plate?
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Pok Pok Thai packs a punch!
On a particularly good day, the spice level of the dishes will be at what I like to call “native Thai” level. Which, for me, translates to sweating at the back of my neck and on top of my head, with the added bonus of a runny nose.
For someone who loves spicy food as much as I do, this is what keeps me coming back to Pok Pok Thai time and again. It’s an addiction, for sure, but oh what a lovely addiction it is.
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Recreating the Chong Qing Grilled Fish experience at home
“A” for effort, but some things just taste better in a restaurant.
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It’s been a while since I had anago tempura
Eel is one of our favourite ingredients and Japanese chefs are probably the best at using it to make delicious meals such as Unajyu, Unagi Hitsumabushi, Hamo sashimi, Anago tendon and Anago tempura.
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Nature moves at its own pace
The sprouts shot up at quite an amazing pace and after only seven days, they were ready to be harvested and eaten again. It’s unclear if the Totoro had any significant impact on their speed of growth.
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Explore the wonderful world of Indian curries at Manam
There were 13 different curries listed on the menu, including the familiar Butter Chicken and Mutton Rogan Josh. But there were also many that looked totally unfamiliar to us, with equally exotic (and long) names like Varutharaicha Kari Kuzhambu that I had never seen before. It was then that I realised that we were in for a treat.
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