Singapore Food

There are lots - LOTS! - of local dishes in Singapore that I miss. I keep thinking about the roti prata and mutton curry at the Casuarina Restaurant at Upper Thomson Road and Nasi Padang at the Rendezvous Hotel. Getting hungry. So I looked through some old photographs and found these:



Hot Tau Fu Fah (soya beancurd) in the bowl and Chwee Kueh (steamed rice cake) for breakfast in Singapore.


Chicken rice with liver for lunch.

And since I was looking through old photographs, I came across this one taken of the Singapore Dance Theatre for some sort of Arts Festival back in 2001.


After all, it's not always about the food.

Undecided

Should I try out this Ricotta and Bittersweet Chocolate Tart recipe?

Or should I try these Ricotta Chocolate Tarts?


The second looks darker and richer and oh, so chocolatey. Although the first one looks pretty mouth-watering too. Both recipes are considered simple and simple is always good. Yup, still undecided. Or maybe I just wanted to look at some chocolate desserts before I call it a night!

P.S. to the post below

One reason I enjoy baking is because it is an exact science. I'm the sort who needs to follow a recipe to the T. Likewise with cooking although the really good cooks seem to tell you to taste as you go, experiment, throw this in, throw that in, etc. etc. Me.... I want to follow that recipe to the T! So when hubby suggested eggplant parmesan, I searched online and it was this web site that helped me initially: http://startcooking.com/blog/383/How-to-Make-Eggplant-Parmesan. The detailed explanation and the photos helped a great deal for a visual person like me. I didn't want to fail. Well, I hoped that I wouldn't, anyway. I also obviously added more mozzarella cheese on top. We love lotsa cheese!

The dish that started it all

It was my very first Eggplant Parmesan and it was a success. Woohoo! The secret? Panko breadcrumbs! Or was that on my second attempt? My husband enjoyed eating it more than I did as I'm not really a fan of eggplant, at least, not cooked this way. I remembered the eggplant of my youth. Brinjal, we called it. Sliced in half and pan-fried in oil. Still, this was delicious and it was hubby who wanted to take a picture of it. So in a way, this was the dish that started it all. It boosted my confidence. So thank you, Eggplant Parmesan. And yes, I will be cooking you again some time in the future, I'm sure. There is already a box of panko breadcrumbs just waiting to be used.