Monthly Archives

October 2017

SINGAPORE CURRY PUFF

CURRY PUFF

Curry puffs are one of South East Asia’s best kept secrets.  Other than of course to the locals, who are no fools and know these are one of most delicious snacks to be had all over the island and devoured mostly on the go.  I had my first curry puff encounter at Singapore’s Newton Circus, one of the most famous and sought after outdoor food courts in Singapore.  It has been there since 1971 and underwent a major revamp in…

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PAN ASIAN CUISINE

Throughout my sojourn in Singapore, the many exciting bleats of culinary discovery revolutionized my unspoiled European palate and it learned to evolve and adapt to the exotic dishes of the Orient.  Life in Singapore proved challenging having newly arrived from Europe in my early years, but provided my induction into the exciting and passionate world of Asian cuisine, which I have come to cherish. It is hard to believe that the small island of Singapore has become Asia’s number one…

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SINGAPOREAN BEEF RENDANG

BEEF RENDANG

Think of this dish as an Asian/Malaysian Beef Stew on steroids – a favorite that is ever popular in South East Asia.  Slow simmered beef in coconut milk with toasted spices and chilies.  Malays typically don’t inject much beef into their cuisine, as it is an expensive commodity, but it is found in almost every household after the holiday Hari Raya Puasa, which celebrates the end of the Ramadan and the customary Muslim fasting.  You can however find it at…

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SALAD FRESH

SALAD FRESH

With so much farm fresh and organic produce obtainable currently, it is no wonder that salad is a global phenomenon.  Anything and everything is a contender for a salad nowadays.   A stand-alone tuna, chicken or lobster is always noteworthy of mention and a slaw and potato salads have been elevated to a grand Dowager status. I’ve always been a firm believer the ingredients in a salad should contain something green and vibrant.  Let’s face it, the afore mentioned salad…

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PANTRY RAT SUMMER SALAD

PANTRY RAT SUMMER SALAD

INGREDIENTS ½ Jicama, sliced into thin matchsticks 1 avocado – cut into squares Tomatoes – Plum, cherry or any other kind cut in half ½ cup of cooked Edamame ½ Hothouse/English cucumber – medium diced (not peeled) 1 large shallot – chopped fine 1 cup of roasted corn kernels 1 ripe mango – peeled and cubed 10-15 ripe strawberries – sliced ½ cup each of fresh cilantro and mint 1/4 cup of chopped walnuts 1 cup of shaved fresh fennel…

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Pantry Rat
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