The Singaporeans love to makan (eat, as they call it), and can swear by their food when it comes to diversity of flavours. This island country where distinct cultures flourish under the same sky, gastronomy options are bound to be sundry. The inhabitants which include the Malay, Chinese, Indians, Peranakan and other ethnic groups have enriched the culture and contributed to the rich buffet of epicurean delights that captivate tourists from all around the globe.
Singapore may score high on its geographical attractions, but it will not be wrong to say that food earns a major credit for its flourishing tourism. Irrespective of the ethnic group or religion, vacationers never miss a chance to sample the aromatic flavours Singapore lay out for them. Though the list of delicacies on display is endless, Peranakan dishes such as Laksa, Nasi Lemak, and the Hainanese chicken rice top the list of favourites.
Ingredients
• 1 chicken drumstick / chicken breast
• 500gm medium sized prawns
• 30gm (one large piece) black fungus (wood ear-big variety)
• 1 rojak flower (bungah gantan or torch ginger bud)
• 500gm shallots
• 2 tbsp lime juice (kek lar or calamansi)
• Pounded chilli belacan - fermented dried shrimp. Use 5gm to pound with 5 chillies (to your taste, about 2 tbsp is hot)
• Fish sauce or salt (to your taste)
• ½ tsp sugar or to taste (optional)
• milk from ½ a coconut or about 4 tbsp
• coriander leaves
Method
1. Boil chicken drumstick, cool and peel the meat in strips
2. De-vein prawns, boil, shell and slice in half, breadthwise
3. Soak fungus, clean and cut into ½ cm strips
4. Cut rojak flower finely in rings
5. Cut shallots finely, in rings
6. Toast belacan, pound with chilli. Use 2 tbsp to mix with lime juice and shallots well.
7. Add in chicken, fungus, prawns and bungah gantan, mixing well with 1 tbsp of fish sauce. Taste and adjust to taste with sugar
8. Add coconut milk. Mix and garnish with plenty of coriander leaves before serving.
Singapore may score high on its geographical attractions, but it will not be wrong to say that food earns a major credit for its flourishing tourism. Irrespective of the ethnic group or religion, vacationers never miss a chance to sample the aromatic flavours Singapore lay out for them. Though the list of delicacies on display is endless, Peranakan dishes such as Laksa, Nasi Lemak, and the Hainanese chicken rice top the list of favourites.
Ingredients
• 1 chicken drumstick / chicken breast
• 500gm medium sized prawns
• 30gm (one large piece) black fungus (wood ear-big variety)
• 1 rojak flower (bungah gantan or torch ginger bud)
• 500gm shallots
• 2 tbsp lime juice (kek lar or calamansi)
• Pounded chilli belacan - fermented dried shrimp. Use 5gm to pound with 5 chillies (to your taste, about 2 tbsp is hot)
• Fish sauce or salt (to your taste)
• ½ tsp sugar or to taste (optional)
• milk from ½ a coconut or about 4 tbsp
• coriander leaves
Method
1. Boil chicken drumstick, cool and peel the meat in strips
2. De-vein prawns, boil, shell and slice in half, breadthwise
3. Soak fungus, clean and cut into ½ cm strips
4. Cut rojak flower finely in rings
5. Cut shallots finely, in rings
6. Toast belacan, pound with chilli. Use 2 tbsp to mix with lime juice and shallots well.
7. Add in chicken, fungus, prawns and bungah gantan, mixing well with 1 tbsp of fish sauce. Taste and adjust to taste with sugar
8. Add coconut milk. Mix and garnish with plenty of coriander leaves before serving.
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