Introduction to Food tourism .

This Food tourism is not only about eating , but learning other country's culture which is alienated to YOU . You would be able to learn that Singapore dishes are well known amongst the countries nearby . This tourism is to let people know how other "traditional"dishes in Singapore taste also .

Recipe for Kankung

INGREDIENTS :

1lb Kangkung [also called Water Spinach or Water Convolvulus], washed well in water, drained
and cut into 2-3 inch lengths
3 tbsp peanut or vegetable oil
1½ tsp sugar
salt
2 tbsp dried shrimp
3 tbsp or to taste, chili paste
6 shallots, peeled
4 cloves garlic, peeled
2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]

To Prepare :

Soak dried prawns in hot boiling water till softened, drain, reserve some of the liquid
Using a mortar & pestle or blender, grind the softened dried prawns, shallots, garlic, belacan, chili paste into a chunky paste
Heat wok on high, add 2 tbsp peanut or vegetable oil, stir-fry the paste for 1-2 mins, reduce heat cook until quite toasted and turns a shade darker - careful not to burn!

Add the kangkung, sugar, and salt if necessary [*Note: belacan is salty]

Stir-fry on high heat, about 2-3 mins

Dish onto a serving dish while it is still quite crisp and serve hot immediately



Taken From : http://www.malaysianfood.net/recipes/recipekangkungbelacan.htm

Malay Food

Malay Food

The Malay cuisine in Singapore is a blend of traditional dishes from Malaysia with strong influences from the Indonesian islands of Sumatra and Java. Like the Chinese cuisine, rice is also the staple food, which acts as a "neutralizer" for the spicy cuisine. For religious reasons, pork is never used in Malay and Indonesian cuisine.

Coconut

Coconut is an essential ingredient when cooking the dishes of this region. The coconut flesh is grated and squeezed to make coconut milk, which is used in countless gravies, as well as in cakes, drinks, and desserts. Freshly grated coconut is also sprinkled over many cakes.

Belacan

Belacan is another important ingredient in the Malay and Indonesian cuisine. It is a pungent dried shrimp paste, which is often combined with pounded fresh chilies to make the universally popular Sambal Belacan. The Sambal Belacan acts more as a sauce to add extra taste to any dish.

Spices & Herbs

Malay dishes does use a variety of spices to give it its characteristically piquant, spicy flavor. These various herbs are skillfully blended into dishes, gravies, soups, and sauces. Fragrant herbs, such as the kaffir lime leaf and lemon grass, shallots and garlic, ginger and galangal, are used. Dried spices include coriander, tamarind, turmeric, saffron, and cumin.

Satay

One of the most well-known and popular Malay dish is Satay. Pieces of mutton, beef, or chicken are skewered over charcoal and eaten with a rich peanut sauce, sliced cucumber, onions, and
chunks of compressed rice.

Beef Rendang

Large chunks of beef are cooked with lashings, spices and herbs to come up with Beef Rendang. It is another hearty, and very spicy, favorite among Singaporeans.

Indonesian Favorites

A long-time Indonesian favorite is Nasi Padang. It is a name that describes a wide range of spicy meat, fish, poultry, and vegetable dishes, which had originated in the Padang district of West Sumatra. Another favorite is Soto Ayam, which is a spiced chicken stock served with chicken,
beansprouts, and either potato croquette or compressed rice.

Desserts

Generally, Malay desserts and cakes are very rich in coconut milk and are great for those with a sweet tooth.
Credits : http://www.marimari.com/content/singapore/food/malay/malay.html

Recipe for chicken rice
Ingredients :
For the Chicken
2 kg whole chicken
1 inch bruised ginger
2 cloves crushed garlic
2 tablespoons sesame oil
1 teaspoon light soy sauce or to taste

For the Rice
4 cups long grain rice
3 cloves sliced garlic
1 inch sliced ginger
1 tablespoon cooking oil
5~6 cups chicken stock
Salt to taste
2 teaspoon sesame oil

For Chili sauce
6 fresh red chilies, seed removed
1 clove garlic
1 inch ginger
Salt to taste
2 teaspoons sugar
1 teaspoon vinegar
2 teaspoons chicken stock
Method :

Using a big pot, bring the water to the boil. Add the chicken, ginger and garlic into the boiling water. Do not cover the pot. Boil for about 2~3 minutes before turning off the heat and cover for approximately 15~20 minutes for it to cool. Repeat the boiling and cooling process the second time. Use a fork or chopstick to test the doness of the chicken. Once properly cooked, take the chicken out and place it in a bowl. Pour cool boiled water over the chicken to stop the cooking eventhough it has been removed from the heat. Mix the soy sauce and sesame oil in a small bowl. Brush the mixture on the chicken. Find a well ventilated spot and hang the chicken. Keep enough of the chicken stock for te rice and chili sauce to be used later.

The remainder chicken stock can be reboiled for another 10 minutes with the cut pieces of the chicken legs and wings. Season the chicken stock with 2 cups of the vegetables of your preference. Continue to simmer until cooked. Add salt and pepper to seaon. Add the scallions. Keep the stock warm
Preparing Rice
Wash and drain the long grain rice. Heat the oil in the rice cooker and saute the garlic and ginger until fragrant. Add the well drained rice and fry for another 3 minutes. Add the chicken stock, salt and sesame oil. Cook until all the liquid has been absorbed without closing the cover. Then cover the pot tightly and reduce the heat until it is cooked.
Preparing Chili sauce
Mix all ingredients in a food processor and blend. Add in the chicken stock and place in a sauce bowl.





Taken from : http://www.asianonlinerecipes.com/hawkers/chicken_rice.php

Food are well loved .

Food is well-loved in Singapore. Coffee shops, hawker centres, restaurants, food courts, cafes and snack shops hug the numerous well-ordered streets of Singapore city and its suburbs.

Deriving from the rich culinary traditions of each community’s ancestral lands with flavours that are often robust, it is natural to follow that the food of Singapore is extremely flavoursome, frequently spicy, and consist regularly of a mix of Chinese condiments, with Indian spices and Malays ingredients of tropical herbs and fruits of chillies, coconut, lemongrass, galangal and the like.

Food Recipe: Singapore Chilli Crab

The Chilli crab was the unofficial national dish in Singapore . It had beginnings as humble as the country itself .

Credits to : http://www.youtube.com/watch?v=oI3qHUFfyXo&feature=related