STREET FOOD ASIA

Sunday 7 August 2022

CHEF in 86-year-old restaurant | Instant food eaten immediately Chef Gra...

“This is home-based cooking, not restaurant food,” says Raymond Leong, who runs The Ampang Kitchen out of his four-story home in the upscale neighborhood of Bukit Timah. Leong, a retired accountant in his 70s, serves a style of Peranakan food made by cooks in Penang, Malaysia. Many of the dishes that he and his son, David, make in their open-air kitchen are similar to local foods but richer, packed with even more spice and flavor. Others—like a salad of prawns, cucumber, and mango dressed with prawn paste, lime, sugar, peanut, and fried coconut—are not traditionally found in Singapore and stretch locals’ ideas of what Peranakan food tastes like.

Annette Tan, the food writer behind the popular FatFuku kitchen, also likes to play with what Peranakan food can be, modernizing recipes and incorporating flavors and dishes from Singapore’s other ethnic groups. To make chicken buah keluak—a dish that is traditionally stewed for hours in a gravy of black buah keluak nuts, which have a bitter, earthy, cocoa-like  flavor—she rubs a compound butter made with the nuts under the chicken’s skin and roasts it whole, then serves it over a plate of rice with shallots and cashews cooked in ghee, a nod to the biryanis made by Singapore’s Indian population. While most private kitchens are run by home cooks, a few local chefs have also embraced the format. Shen Tan, who previously served modern Singaporean (what locals call “mod-sin”) food at her small restaurant, Wok & Barrel, opened Ownself Make Chef in an apartment near her home that she bought as a rental property. “It gives me the creative space to do something new,” she explains. Tan’s dinners are all themed (popular menus include Sinfully Seafood and aPORKalypse) and offer twists on local dishes. One popular fusion is a flavorful combination of spotted shrimp, Hokkaido scallops, and local grouper cured with calamansi juice and dressed with chile and tamarind—a fresh take on traditional mee siam.

Tuesday 26 July 2022

It's amazing to catch a lot of fish traps and cook delicious food

Appetizer, dessert or even breakfast can use this Thai snack, Klauy Tod is a Popular Snack in Thailand which has a crunchy outside and a sticky middle, because it is used raw and then coated with coconut batter and sesame seeds, then fried.

This roadside snack is best eaten when it's still hot. A sprinkling of sugar paist can add a sweet taste to this snack, but the most recommended is to use chocolate sauce.