Making sambal

Blend onion/garlic and chili, in separate batches. Use some chili padi for heat.

Stir fry onion/garlic in oil
Add in belachan
Then chili
Lastly tomato
Sugar to taste
(salt not needed since the belachan is salty)

The sambal can be used as a condiment to meals. Or for sambal kangkong, fry the veg till soft then add sambal to the wok to stir through.

Winter solstice

This is the first year the kids get to roll little balls out of the white and pink dough. Usually we would just cook those straight out of packs. The plain ones we rolled were a nice touch to the instant ones. The kids never did want to eat tang yuan but this year they did.

Cold drizzly Christmas season and cold ice cream cake

Breakfast Nasi goreng

Improvised, as we ran out of bread.

Nasi goreng, Indonesian style. Rice from the night before, fried in a paste of hot oil, chili padi and garlic. Seasoned with light soya sauce and dark sweet soya sauce.

Spizza revisited

'Rebecca' and garlic bread

Closed - Not so German fare at a German pub

There's the usual sausages, saaurkrat, mustard sauce, German potatoes with bacon and cheese.

Then there's escargot and the out of place but delicious chinese style bee hoon with canned pork knuckles. Yummy nonetheless. They serve fried rice too.


Brauhuas pub, basement of United Square
$$
about $18 per pax

Food for thought

Singapore Memories - a gastronomic literary series.

Food for thought. Food at the centre of memories.