This mangrove nut with blackish flesh inside, when mixed with tamarind paste and other spices make a very unique local Singaporean dish. Cooked with chicken, pork or even duck meat. Sour sweet taste with a little pungent overtunes, makes it a very exotic dish to try. [20/01, 13:12] Colin Tan: Where did you buy the mangrove nuts from to make the buah keluak? [20/01, 20:04] Lee JERRY: Little India mkt. At the back near stairs going down to bus stop. Be careful , a lot are empty nuts. Sgd 10 per packet. Boil then break the lips [20/01, 20:18] Lee JERRY: Tekka Wet Market
Hainanese Pork Chop A delicious dish where pork slices from the lean parts of the pig are dip in egg and then coated with cream crackers and fried in a pan.They are then sliced into small pieces to be served with the gravy. The gravy that goes with it is made of tomato sauce thickened with corn starch and boiled with onions and potatoes. Green peas can be added. You can eat with rice or just with the pork chop dipped in the sauce. It is actually a Western dish served to the British Colonial Masters in Singapore by their Hainanese cooks. Thereafter it became part ot the repertoire of dishes served by the Hainanese coffeeshops
Almond Longan Tofu My favourite dessert is Almond Longan Tofu chilled.The Almond Longan Toufu is actually Soya Bean Milk with gelatine boiled together with sugar syrup to produce the Tofu when frozen. Almond essence is added or some fresh Almond powder may also be added. Almond has a very strange smell. Some think it is almost like the smell emitted from cockroach egg cases. It is an acquired taste that only creative beings like me like. When served chilled with the peeled fruits of longans or together with shaved ice, it makes a most wonderful dish in hot and humid Singapore.
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