Moveable Feast: Singaporean Street Food
Crazy as it may seem, barely a week after Thanksgiving our feasting group came together to enjoy the foods of Singapore. I was the host this time and was inspired by one of my very good friends who invited me to join her when she returns home to see her family next year. I've always been fascinated by Singapore's hawker centers and that's how the theme came about. The thing we learned, as a group, is that Singaporean food seems to have multiple, often time-consuming steps that makes one wonder if the effort will pay off. We can attest that the effort is well worth it.
|Curry puffs, murtabak, and loh bak|
A good example of one of these time consuming dishes is kueh lapis. Also known as Thousand Layer Cake, this dish is literally baked one layer at a time. And while it's not really one thousand layers, the eighteen layers still took about four hours to bake (I didn't make it. I don't know that I would have had the patience but it was delicious).
|Kueh lapis and pineapple tarts|
Other items on the menu included:
- Beef Satay
- Loh Bak - Chinese five-spice pork rolls wrapped in tofu skin and deep fried
- Chicken Rice
- Hot Pot Soup
- Murtabak - Indian stuffed pancake
- Curry Pie - an easier to put-together version of the curry puffs pictured above
- Bihon - fried rice noodles with chicken and vegetables
- Pineapple Tarts
- Lime Drink
- Tiger Beer
My friend joined me for the weekend and without her help I wouldn't have been able to pull it all off. Together we made the lime drink, bihon (her family's recipe) and the curry pie/curry puffs (based on a recipe found here).
|(Top clockwise) Desserts, bihon, chicken rice, appetizers|
I know I say this every time but the food was delicious and this group can really cook. My friend told me it brought to life the flavors of home for her. For me, I'm looking forward even more to our trip to Singapore. There are more things I want to try, maybe a few things I might not want. But it will be fun and an adventure. I can't wait!