Soto Ayam-my!!!

Soto Ayam is basically chicken soup. I can eat it anytime of the day. Sometimes, I order it with noodles, sometimes as plain as it is. There’s something about the galangal, lemon grass and garlic that resonates in the taste of the soup.

A typical Singaporean dish, what makes this different from your normal Chicken soup is that they fry it with aromatics such as star anise and cinnamon then simmer it till the chicken’s tender and all the oils from the spices been rendered to the soup.

When I cook it at home, I don’t put a lot of turmeric, just a pinch to add color. You can let go of it if you’re not a fan of yellow-colored food. Last night, we were at the hawker center in Chinatown and I decided to eat Soto Ayam. It’s been raining and it would be nice to eat soup.

I was so hungry that I ordered ketupat with my soup. I wasn’t even half way with my soup and I’m already perspiring. It was the combination of spicy and hot that makes this dish heartwarmingly good. I eat the chicken last, because it wasn’t really that interesting for me. I like the crunchiness of the bean sprouts. They also put a generous amount of lontong (Rice cakes).

They don’t cook them with the soup, they blanch them separately and just put them as toppings. I also love the fried garlic on top. I want my egg a little bit runny in the middle. But Singaporeans usually serve Soto Ayam with hard-boiled eggs.

When my mom cooks this at home, it takes at least 2 days before she serves it to us. She could use chicken stock that’s being sold in the supermarkets but she insists on doing it the traditional way. She’s also fond of doing her own stock. That’s why when you open our freezer at home you’ll see liters of frozen stocks.

Soto Ayam is one of my favorite foods in Singapore. I don’t think I’ll ever get tired of eating it.

Coffee and a Butter-sugar toast

I’m not a morning person. I barely have patience in the morning. That’s why I don’t usually talk in the morning, until I get my daily dose of tea tarik and some French toast. I cook my own French toast, so I just bring them with me and get my tea tarik on the way. But last week, my friend asked me if we can get breakfast first before going to work. Its 10am, that’s past my breakfast and would mean that I’m on my 2nd tea. I still accompanied her and we made our way to this famous Singaporean breakfast place.

Tea Tarik means “pulled tea”. It tastes sweet because they use condensed milk instead of ordinary sugar. Some still put sugar on theirs, but I like mine without the added sugar. That’s going to be too sweet for me.

She also got me those buttered-sugar toasts. Maybe because I haven’t had buttered toast in awhile but this bread is really good. It wasn’t too sweet or too buttery. The outer part is crusty, but the inside part of the bed is so soft, and not saggy at all. The butter is melted on the bread with sprinkles of sugar on top.

I liked it a lot. With the tea, I totally forgot that this is my second breakfast already. The toast is thicker than the usual slice of bread. Maybe that’s why the butter didn’t turn the bread saggy. The sugar on top was not burnt, but it didn’t taste raw.

I’m not sure why I haven’t been going to this place for so long, because I know they offer simple and tasty breakfast options. So, I guess enough of French toast for now and hello, butter-sugar toast.

Hainanese Chicken Rice

It’s been extra hot today. The weather is so humid I feel like a sticky bun. I just got back from Bugis junction and people looked like they’re all having a miserable day. I just bought myself some Hainanese Chicken rice for lunch, and went home.

I love Hainanese Chicken rice. There’s something about the chicken that really is addicting. I’ve always liked my chicken to have color on them, just to make sure that they’re cooked all the way. But I don’t know why a simple bland-looking chicken got my attention.

First and foremost, there’s nothing special about it. It’s just boiled chicken with ginger and garlic. The preparation itself is just time consuming but seriously, you just have to make sure that the chicken is clean. Singaporeans are experts in cooking this local dish that you can see it in almost every food establishment or hawker center here in Singapore.

Went I got home I had to re-heat the soup. But I still wonder what’s in the soup, even with the rice too. I’ve tried many times to make something like it. I’ve asked locals about it, and even searched the internet. I always end up with a decent batch. Not bad, but not the same.

The Hainanese chicken may be popular because of its other components. I don’t eat it without the minced ginger and dark soy. I can let go of the chili paste, but without the ginger, it feels like it’s not Hainanese chicken.

Local food in Singapore sometimes leaves me perplexed. Most of them are simple in nature, but they packed a powerful taste that they become popular and hard to miss. I don’t recommend you to eat this every day, but it’s so addicting you’ll want to. Now, if only I can do something about this humidity.

To eat and not to eat

It was an impromptu get-together because a friend of mine from college’s here for vacation. I wanted to suggest drinks and then just stay at her hotel room. But she’s too excited to be confined in a four-walled room so Marina bay it was. It was actually a drama of “to eat or not to eat”. Because some of us our hungry, and the rest, they just want some night life.

There’s this restaurant in the Marina bay area that does al-fresco. So we positioned ourselves, where we can see a lot of people walking. And yes, we still managed to order a lot food. Drinking and talking is a lethal combination in getting one person to eat more. My friends were shocked when I ordered risotto.

I don’t usually order risotto because I’ve been burn before. Some restaurants served me mushy risotto and whenever I send it back, they always tell me that’s how they cook their risotto. I feel like I’m just eating rice with sauce and toppings. I know the taste of rice cooked in soffritto, and not pre-cooked then just sauté it in broth and aromatics.

I got the risotto Milanese. Saffron’s really expensive but it does make everything taste extravagant. I would’ve chosen the simpler risotto which is peas in cream sauce and parmesan. But since they’re drinking wine, might as well go out and order the Milanese risotto.

It was so good it went really well with the Ossobuco. They didn’t skimp back on the saffron and the parmesan cheese. They even used beef broth which you can actually taste, instead of the usual vegetable broth that some restaurants use.

The rice is soft but not squishy. I’m sure there’s white wine involved in the cooking process. I like the taste of wine in my food because it gives that density to the dish. The Ossobuco was cooked till the meat’s falling off of its bone. The marrow’s fat was rendered to the sauce that, it may be a sin to eat it, but it was so buttery.

Good food, great company. A night worth remembering.

Vegetarian-Singapore style

When I was little, my mom never had a problem with me eating my vegetables. I love it as much as I love my fried chicken and hotdogs. I even eat the slimy okra and the hard to swallow bitter melon. When I moved to Singapore, vegetables became one of my favorite foods.

Because of its ethnic background, vegetarian food is being offered here everywhere. Even if you go to a steak house, there will always be a vegetarian dish on their menu. I don’t mind eating vegetables whenever I eat out, it’s a good alternative to what’s usually on the table.

One of the most under-rated vegetable is the Kangkung (water spinach). It’s super cheap and in the Philippines, there’s a season where there’s an abundant of Kangkung in the river that anyone can just grab and cook it. In Singapore, they like their kangkung with dried shrimp mixed with shrimp paste. They stir fry it with a little bit of soy to add color.

I don’t like it saggy or drowning in oil. I can eat Kangkung even if it’s just blanched in boiling water, without any seasoning at all. Some, however just to make it look more expensive will add tomato or chili sauce.

Another vegetarian dish favored by the locals is Terong Belado. It’s a poor man’s version of the Ratatouille. It’s actually Eggplant in tomato sauce. Eggplants are often eaten with something else. They’re not exactly the main component in a dish. But this vegetarian dish main focus is the eggplant.

Anyone can cook this dish. You just have to grill the eggplant and then sauté tomatoes in garlic, onions and let it simmer till the water from the tomatoes evaporates. You usually just spread the tomato sauce on the eggplant and put slivers of basil just to liven up the taste. I serve this dish to my friends but I add up some breadcrumbs with parmesan cheese and put it for a few minutes in the oven. The cheese will melt and it’ll form a crust on the eggplants. Yummy!

There are so many vegetarian dishes in Singapore. If you want to eat healthy, or to avoid the monotony of meat-eating all the time, then I recommend you try out some of these dishes.