Eat your way around the world
The act of "saucing" food in Singapore is not as simple as I expected it to be. From what I can tell, there's two schools of thought on the matter. First: the 'dip & dunk' variety, a.k.a. those who keep a bowl of incendiary hot sauce next to their plates for regular food baths. Second: the 'drizzle & bedazzle' variety, a.k.a. those who let the sauce rain down over their food, free-form. While I wouldn't normally expect this to be a big deal, the foodies of Singapore are so … [Read more...]
Singapore is a true melting pot. In every kitchen, you'll find time honored traditions from around the world, especially India, China, Malaysia, and Europe. Today's recipe, Kaya, belies the British influence on the islands. Think tea time and crumpets. But Asian-style. Here's the skinny: Kaya is Coconut Curd. Curd is a spread that's thickened with egg yolks... In this sense, Kaya is just like Britain's much adored lemon curd, but with the hauntingly addictive flavor of rich, velvety … [Read more...]
The minute Anthony Bourdain said he got boo'd in Singapore over Chicken Rice, I knew the recipe had edged out all other contenders for a place on our Singaporean Global Table. It's true - when the world-renowned food star admitted that, after 7 visits, not only did he not have a favorite Chicken Rice joint, but that he'd never even taken a bite of this national favorite, the apparent transgression was enough to send the crowd in an uproar. I can't even imagine. Talk about food love. … [Read more...]
"Where there is a sea, there are pirates." Proverb from Singapore The funny thing about cooking food from a food lover's paradise, like Singapore, is that I expected the food to be complicated, full of obscure steps and hair-pulling finesse. Food pirates, so to speak. But there wasn't one in sight. Perhaps Singapore is a food lover's paradise in every sense, even for the cooks, because this menu is not only simple, but benefits from just a few odd or more involved steps (like dipping a hot … [Read more...]
Imagine a land of sparkling skyscrapers built in a land so humid that, if you shut your eyes, you could almost feel the rain forest drip down onto your cheeks. This is Singapore, a slick, modern, island nation known for her diverse population, epitomized by an astounding four official languages (Chinese, English, Malay, and Tamil). Where once towering jungle stood, glass and steel now touch the sky. If you're looking for sprawling nature, you'll have to spread out a little, and explore her … [Read more...]
"If I am a prince and you are a prince, then who will lead the donkeys?" - Saudi Proverb We sat in the middle of the tight, woolen rug, cross legged, our toes bumping the edge of the soft cotton table cloth. Without a table to drape upon, the cloth looked like a slack sail, hungry for the wind. Sunlight streamed through the windows, massaging our backs. It felt good. If I shut my eyes, the windy, freezing day that clattered against our window almost disappeared. In fact, if it weren't … [Read more...]
In Saudi Arabia, there's an old saying "A friend is known when needed." In other words, when you need help, true friends show up. They might ask "Can I do anything?", but more than likely they'll simply roll up their sleeves and get to work. Because the answer is clear, yes, you need them. A true friend quietly brings over a covered casserole after you've given birth to your first child. They take your child to the park so you can sleep off a fever. They silence their phone and hold your … [Read more...]
Love's every whimsy can be found in the tender, fragile curve of a rose. Arab cooks must know this in their hearts, as they imbue many of their desserts with the essence of this great flower. Rose water is made from hundreds (thousands!) of rose petals and I'm convinced there is magic in every drop. Today's cake, called Basboosa, is heavy with such magic. This incredibly moist cake is conjured up with durum semolina, then soaked in a pool of syrup made with sweetened rose water and fresh … [Read more...]
