SINGAPORE FOOD STORIES
The koel wakes you up in the early mornings with its loud, incessant call, beckoning you to the breakfast table.
Here, our food stories begin.
FEATURES
RECIPE OF THE WEEK
CHAR KWAY TEOW
Rice and egg noodles wok-fried with garlic, lard, soy sauce, bean sprouts, cockles, Chinese sausage and egg. Good CHAR KWAY TEOW have ‘wok hey’ or ‘breath of the wok’ – a smoky, heat flavour captured from intense flame
HELLO
I’m a quirky Singaporean, who loves writing about food. When I was away in Canada during college I missed the food back home so much, especially during the freezing winters.
Carol Kraal
THE CATS
Mama Rusty and Little Rory on our neighbour's roof
TIME FOR A COCKTAIL
Ashey fancies an ice cold Aperol Spritz to cool off amidst Singapore’s searing daytime heat. The deep orange-coloured liquor was invented by the Barbieri brothers in Padova, Italy in 1919. Its bitter tangy notes come from sweet and bitter oranges, rhubarb and gentian root.
APEROL SPRITZ
Fill a large wine glass with ice
2 parts Aperol
3 parts prosceco
1 part soda
Stir well and garnish with a slice of orange
NEGRONI
1 part gin
1 part campari
1 part sweet red vermouth
Strain onto a rocks glass over ice. Garnish with an orange peel
MY COOKBOOK SHELF
THE FOOD OF THE SINGAPORE MALAYS
by Khir Johari
S$70.11 on Amazon.SG
This is not a cookbook of recipes but a researched story of the people and their food in the Malay Archipelago
5 Reasons why this Food Book is on my bookshelf
- Writer and Food historian Khir Johari spent 11 years researching, travelling, writing, eating and discovering food of the Malay Archipelago, which spans Malaysia, Indonesia and Singapore. The book is a fascinating journey across geography, time and cultural identity
- The many photographs, illustrations, essays and observations that enrich the 621-page hardback are a joy to discover. I especially love the obscure and near-extinct dishes of our indigenous ancestors
- Well-deserved award of “Best of the Best Book in the World” at the 2023 Umea Food Symposium in Sweden, the Oscars of gastronomy literature
- I love Malay food and Singapore’s part in Nusantara, the Malay Archipelago, is an eye-opener into the foods, ingredients and folklore
- Good photography does so much for a food book. You can almost smell the dishes, herbs and spices of the well-composed pictures
NERDBAKER #2: TALES FROM THE YEAST INDIES
by Christopher Tan
S$44.90 on Epigram Bookshop website
Part 2 in the The NerdBaker Series, Christopher Tan has a new collection of baking delights inspired by his travels. Many recipes combine Asian with European tradition such as Pandan Kaya Butterkuchen.
Best-selling food writer and cooking instructor Christopher Tan is back with a bang following the triumph of NerdBaker. From familiar favourites such as butterfly fritters and youtiao to special-occasion bakes like Pandan Kaya Butterkuchen and Durian Tropezienne, Tales from the Yeast Indies blends fun and sophistication in baking. Get this Book together with part 1 NerdBaker: Extraordinary Recipes, Stories & Baking Adventures from a True Oven Geek as a bundle
5 Reasons why this Food Book is on my bookshelf
- As a Eurasian with European and Asian ancestors, I am very interested in foods that combine ingedients and customs of these 2 continents. NERDBAKER 2: TALES FROM THE YEAST INDIES does just that with things like Durian Tropezienne. A Tropezienne is a brioche dough cake or tart made of 2 halves sandwiched with cream.
- I like the way Christopher Tan is proud of his Singapore roots with items such as Kopitiam, a light bread with gumption that you find at kopitiams. The bread goes so well with kaya and slabs of cold butter, and a cup of kopi.
- Again good colour photographs. In this book they help tell the story of the magic of baking
- The recipes are easy to follow with step by step photographs
- Anecdotes and a shot of humour lightens up the cookbook
Honey is a little shy
