Entries tagged with 'Singaporean'
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The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read all her mission reports here. Crisp, golden, buttery roti prata. Before I knew the gentle, sit-down joys of a warm croissant, I knew the theatrical flips and flying acrobatics of the roti prata. Crisp, golden, with multiple, tissue-thin layers of buttery flakiness, the roti prata is Southeast Asia's street food answer to the West's more gentrified pastries. The prata man flips and twirls elastic, tissue-thin dough. Photograph from Brandon LLW on Flickr Flour, water, and copious amounts of ghee (clarified butter) are formed into a dough, kneaded, allowed to rest overnight, then formed into balls. Each ball of dough is...
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Ladies and gents, before jumping right into things here, allow me to introduce Wan Yan Ling, who will be serving as an intern for Serious Eats during her summer break. Ling, who's based in Southeast Asia at the moment, will be bringing us short reports on the various dishes to be found in the region. Today, kway chap, a Singaporean specialty. Enjoy! —The Serious Eats Team By Wan Yan Ling | In a March interview with Anthony Bourdain, eater of eyeballs, testicles, and still-beating hearts, the man pegs his rise to "serious eater" rank to “when the Chinese and Singaporeans began to take me seriously." While we Singaporeans aren’t exactly in the habit of breakfasting on lions (too mafan or...
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Lynn of To Short Term Memories made these lovely macarons for herself after teaching a cooking class. One's filled with dulce de leche and the other with kaya, a rich, creamy jam made with coconut milk, eggs and pandan leaf most popular in Singapore and Malaysia and usually served spread on toast. I do not know how I will continue to exist in the world today knowing I cannot have these in my mouth!...
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On Saturday, most of the Serious Eats crew trekked to New York City's Central Park to check out the eats at the inaugural Singapore Day. By the time we arrived, the place was packed. Long lines of people, mostly Singaporean expats, had queued up in front of the various hawker stalls set up around Wollman Rink, which, in colder months, serves as an ice-skating venue....
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The crew here at Serious Eats HQ has long been a fan of Aun Koh's food blog. If you don't recognize the name, that's because you might know him as Chubby Hubby. If you don't, now's as good a time as any to meet him. Singapore Day here in New York City had us rereading his site to bone up on the street food we'll be eating tomorrow, so we thought we'd sit down with him for this week's Meet & Eat....
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In anticipation of Singapore Day in New York's Central Park, we'll be posting descriptions periodically over the week of the country's signature street food, which is sold there in hawker centers. Here, we give you ... Nasi Lemak: "This 'rich rice' is cooked in coconut milk with the classic toppings of deep-fried fish; sunnyside up eggs; cucumbers; fried crispy anchovies, or ikan bilis; and a lemony sweet chili sambal. Fried chicken wings and spicy grilled fish paste, or otah, is a must for the die-hard nasi lemak fan." Photograph from Etereal9 on Flickr...
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In anticipation of Singapore Day in New York's Central Park, we'll be posting descriptions periodically over the week of the country's signature street food, which is sold there in hawker centers. Here, we give you ... Kaya/Kaya Roti: "Made from eggs, coconut milk, sugar, and pandan leaves for that unmistakable fragrance, kaya can come green in color if you prefer the pandan flavor and fragrance. It can also come brown in color if you prefer the flavor and fragrance of palm sugar or gula melaka. Kaya is great on toast with tea or coffee. It can be especially tantalizing with a couple of runny eggs." Photograph from daxiang on Flickr...
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In anticipation of Singapore Day in New York's Central Park, we'll be posting descriptions of the country's signature street food, which is sold there in hawker centers. Here, we give you ... Fried hokkien mee: "A favorite among Singaporeans, fried hokkien mee is served with fresh and delicious slices of squid, prawns, slices of fish cake, vegetables and strips of pork. For the best eating experience, this hokkien mee is served wet and not too dry, and you may want to squeeze the lime juice into your spoon first, remove the lime seeds, and pour it onto your hokkien mee. For added enjoyment, sambal chili and lime juice must be mixed together with the noodles." Photograph from Intensify on...
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In anticipation of Singapore Day in New York's Central Park, we'll be posting descriptions of the country's signature street food, which is sold there in hawker centers. Here, we give you ... Chili Crab: "With a hearty gravy made from fresh red chiles, tomato sauce, fresh eggs, and spring onions, it's best eaten with your fingers. Don't bother to try looking genteel—use your teeth to crack the shells, suck out the succulent meat, and if you have to, hit the extra-hard shell on the table top to break it. Let the gravy run down your arm, clean it up with cubes of French bread or Chinese buns (known as mantou) that are served as a side dish. All in...
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In anticipation of Singapore Day in New York's Central Park, we'll be posting descriptions of the country's signature street food, which is sold there in hawker centers. Here, we give you ... Char Kway Teow: This comes especially in savory and sweet soy sauce with or without chilli whichever your taste buds prefer. Hardcore Char Kway Teow lovers can also insist on raw or half cooked see hum or cockles for the extra flavor and texture....
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