Food - Best Places of Interest

September 4, 2017 Food

Street food guide in Singapore

If you are a foodie and in Singapore, then you must not miss out the street food.

Singapore Street Food is renowned worldwide for its street food. It is among Asia’s biggest culinary destinations.

So, here is a street food guide in Singapore

Food Trip at Banawe Street, Quezon City and you can see a variety of

Singapore’s famous street food…

Singapore Food Tour at Old Airport Road Hawker Food Centre – Hokkien Fried Mee & Toa Payoh Rojak!

A food tour which will take you to Old Airport Road Food Centre, Whitley Road Big Prawn Mee, Nam Sing Hokkien Fried Mee, Toa Payoh Rojak, Wang Wang Crispy Curry Puffs.

The Old Airport Road Food Centre is among the best and local favorites in the city. It is also a great place to eat in Singapore as it is big, spacious, and offers varieties to eat, and is among the oldest hawker centre in Singapore.
White Road Big Prawn Mee- If you love prawns then you must visit this place for the prawn noodles. The yellow noodles came topped with some tangy prawns and doused in a salty shrimp tasting sauce with soup on the side. The dish was good, but a little on the salty side.
Nam Sing Hokkien Fried Mee – Probably one of the most famous Singapore food stalls at this centre is Nam Sing Hokkien Fried Mee, known for serving a popular version of fried hokkien mee noodles. The mix of both yellow and white rice noodles was mixed with prawns and squid and then blended in a special sauce. It wasn’t a fried dry noodle, but it wasn’t overly sauce, but it was somewhere in between. I quite liked it, especially with a squeeze of calamansi and some of the chili soy sauce on it.
Toa Payoh Rojak – Along with the fried Hokkien mee stall, this place for rojak is another one of the most famous places to eat at this centre. As soon as Toa Payoh Rojak opens for the day, they have a continuous long line of customers, and they specialize in serving Chinese style rojak – a mix of different things all coated in a sweet shrimp paste glaze. It’s one of those dishes that somewhere halfway in between a dessert and a savory snack, and when you’re eating it, you really don’t know. The Chinese rojak was quite good, with a very pleasant balance taste.
Wang Wang Crispy Curry Puffs – Finally, for my last thing to eat at Old Airport Road Food Centre I really wanted to try some curry puffs. The curry puffs were actually much better than I had anticipated, with incredibly flaky crust, and filled with a flavorful inside of curried potatoes. Amazing especially because they were fried so fresh.

You may also like to read Culinary delicacies in Singapore

Please do share your experiences on Street Food in comments section below.

September 2, 2017 Food

Culinary Delicacies in Singapore

In continuation to the earlier post– Marvelous Singapore here are some culinary

delicacies to relish while in Singapore

Incredible Peranakan Food in Singapore

Peranakans are Straits-born Chinese – so Chinese descendants born along the straits of Malacca in Malaysia, Singapore, and a few in southern Thailand. They are known for adopting and sometimes intermarrying with the local Malay population, and so the Peranakan food reflects a unique blend of both Chinese and Malay, and it’s an amazing combination.

Daisy’s Dream Kitchen is a small family-run restaurant in the Clementi area of Singapore. The restaurant not only serves amazing food, but it also has a unique story. Daisy, who is the principal cook and owner, loved to cook for her family and friends. Her family loved her cooking and it was her dream to eventually open a restaurant. But she started off at a food court and sold just a few minimum Peranakan dishes. Eventually, they opened a full restaurant called Daisy’s Dream Kitchen. The passion of service and hospitality, paired with delicious food, is what made it such a good experience to eat there.

Fish Head Curry in Singapore – Giant Fish Head, Amazing Singaporean Food!

Fish head curry has an interesting and unique history in Singapore… it’s said that there was an Indian Chef who had a group of Chinese customers that he needed to cook for. He knew the fish head was a delicacy in Chinese culture, and so he decided to cook a fish head but use Indian style curry. His idea went perfectly, so perfectly that today it’s one of the main iconic dishes in Singapore, and it’s the single-handed dish that you would go straight from the airport in Singapore just to eat – which is exactly what we did.

The Banana Leaf Apolo is a longstanding south Indian restaurant in Singapore, and although they now have a couple of branches, the old main branch is in Little India along Race Course Road. They have a full menu of different Indian dishes and they also have a cabinet full of pre-cooked dishes to order as well, but it wouldn’t be right to go there and not eat fish head curry. There were a couple of different fish head sizes, but I couldn’t resist ordering the biggest size. The fish head curry was excellent, and it wasn’t too oily or rich. Instead, it was almost like an incredibly spice-filled broth, it was both thin and flavorful, and it went extremely well with the soft red snapper head of the fish.

Claypot Rice – The Biggest Hawker Centre in Singapore

Chinatown Complex Food Centre is one of the biggest and I think one of the best hawker centres in Singapore. If you’re looking for a hawker centre in Singapore that has everything (mostly on the Chinese side) of Singaporean food you can think of, you’ve got to check out Chinatown Complex Food Centre. It’s one of the biggest and busiest hawker food courts in all of Singapore, and when you arrive there you’ll be in a food paradise.

Lian He Ben Ji Claypot Rice, a legendary hawker stall that specializes in rice and chicken cooked in a clay pot. A mixture of raw rice and water are added to the clay pot, then after cooking for some time, a mixture of chicken, vegetables, Chinese sausage, and some seasonings gets added to the rice, then cooked for a precise amount of time until everything melts together in a harmony of flavours and a crust of rice on the bottom that has a smoky charred flavour

A few other things in the hawker centre, including some Singapore style fresh poh pia. The poh pia included a thin crepe that was filled with an assortment of vegetables and seasonings, then wrapped up into an egg roll shape, but it wasn’t deep-fried. Poh, pia is one of those snacks that fall somewhere in between a savoury snack and a dessert – it’s both sweet and salty all at the same time.

August 11, 2017 Food, Recipes

Recipes for Fried Ice Cream

In my earlier post, I wrote about deep fried ice cream, here are the recipes to it

If you are used to ordering this dessert treat when eating out, be reassured that it’s easy enough to make at home too, and it’ll taste just as good.

Ingredients

1 litre (33 Oz) ice cream (any flavour).
Crushed cereal, such as corn flakes, frosted flakes, cinnamon squares, or puffed rice (it is also possible to use finely crushed sweet hard cookies/crackers or plain breadcrumbs).
Flour (a small bowl of it, approx. 1/2 cup).
Oil (use an unflavored oil that has a high heat point).
2 eggs (beaten in a bowl large enough for dipping).
Cinnamon and/or sugar (optional).

Steps

Prepare the two baking sheets by lining with a silicon liner or parchment paper.Then place the sheets in the freezer for half an hour prior to making the ice cream balls.
Scoop symmetrical balls of ice cream.Try to make each scoop about as large as your fist. Make as many scoops as will fit on the baking sheets.
Harden the scooped ice cream balls in the freezer.Place the sheets of ice cream balls into the freezer and leave them there for at least 30 minutes and up to two hours.
Set out the bowls for dipping.Place a bowl of flour, a bowl of beaten egg and a bowl of crushed cereal or fine cookie/cracker crumbs in the workspace, in a formation that makes it easy to dip in order.
Coat the ice cream.Remove the balls from the freezer, then:

Roll each ice cream ball first in the flour bowl. A little flour over each ball provides increased strength.
Roll each ice cream ball in the beaten egg.
Lastly, roll each ball around in the crushed cereal. (For a tastier treat, you can add cinnamon and sugar to the crushed cereal. Just make sure you still have enough cereal bits on the ice cream to coat the surface of the scoop.)
Alternatively, you may dip the ice cream balls in cake batter to make a thin, donut-like coating. Then either fry the balls directly or sprinkle / roll them in crushed cookie or biscuit crumbs to give a crisp shell.

Place the ice cream balls back on the baking sheets, then back in the freezer. Freeze for at least two hours before frying.

At this point, you can keep the ice cream balls frozen for up to two months if needed.

Fry the coated ice cream balls.Heat up the oil until it shimmers – approx. 185C or 364F. Fry the ice cream balls in batches two at a time to avoid reducing the temperature of the oil. A low temperature won’t fry them crisply. Fry until each ball turns a light/golden brown all over. Remove as soon as it’s done.
Serve the ice cream balls.Serve immediately after frying, with chocolate or caramel sauce or other favourite sauce.

If you’d like the dessert to be colder, place it back into the freezer for a few more minutes after its fried, then pull out and serve a little colder. This is a personal preference and isn’t essential.

August 9, 2017 Food

Have you had a Deep Fried Ice Cream?

The Fried Ice cream (locally known as poricha ice cream) is now the “In Thing” here. It has become so popular that people choose the fried ones instead of the regular ones.

So, here’s how you do it,

You take a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, coating it in raw egg, rolling it in cornflakes or cookie crumbs, and deep frying it.

Fried ice cream is a desert made from a breaded scoop of ice cream that is quickly deep-fried creating a warm, crispy shell around the still-cold ice cream.

Origin of the Fried Ice Cream

Fried ice cream has probably been around since the late 1800s, although the origins are a little obscure. It’s a treat that involves what seems impossible––placing a frozen treat into boiling oil and keeping it intact. Fortunately, the impossible works and the result is a truly delicious indulgence that is ideal for dessert, parties and festivals alike.

There are conflicting stories about the dessert’s origin. Some claim that it was first served during the 1893 Chicago World’s Fair, where the ice cream sundae was also invented. Though in 1894 a Philadelphia company was given credit for its invention describing: “A small, solid cake of the [ice] cream is enveloped in a thin sheet of pie crust and then dipped into boiling lard or butter to cook the outside to a crisp. Served immediately, the ice cream is found to be as solidly frozen as it was first prepared.”. A third claim, beginning in the 1960s asserts that fried ice cream was invented by Japanese tempura restaurants.

You may also like Recipes for fried ice cream

In the United States, fried ice cream has been associated with Asian cuisine, appearing in reviews of Chinese, Japanese, and Polynesian restaurants in the “Dining Out” section of the New York Times in the 1970s. It also came to be associated with Mexican cuisine, in large part due to national chain Chi-Chi’s adopting a fried ice cream made with tortillas and cinnamon as its “signature dessert” when it opened in the early 1980s. The connection with Asian cuisine is also reflected in Australia.

The dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and briefly deep frying it. The extremely low temperature of the ice cream prevents it from melting while being fried. It may be sprinkled with cinnamon and sugar and a touch of peppermint, though whipped cream or honey may be used as well.

So, have you had a deep fried ice cream?

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