Food - Singapore

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.

  Mui Chye Pork. This dish uses the fermented vegetable named 'Mui Chye' which is a vegetable preserved in physical salt . The pork used must a three layered pork. The three layers include the skin followed by the lard and then the lean meat. Sometimes it is followed by another layer of lard and meat. The pork slices must be marinated in soya sauce for sometime to tenderise and to flavour it. The Mui Chye and Pork Slices are then steamed in a steamer or you can use a Dim Sum Steamer. Somehow, the pork smell deliciously good. Possibly the fresh lard gives it a good aroma. The lard when chewed with the lean part taste extremely good too. Possibly, a nice combination of chemicals. The Mui Chye also taste delicious too after it is steamed, but make sure you dip the Mui Chye for at least half an hour in water to remove the extreme saltishness. The fermentation has given the vegetables its unique flavour. This dish I believed is from Quanzhou, Fujian Province as I personally have see

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