Friday, 3 January 2014
Singapore is a dangerous place for me. The food was a bit too spicy for my delicate stomach. However, my determination and additional trips to the loo got me through a lot of south east asian cuisine. The major difference from Hong Kong to Singapore is the popularity of the Hawker Centres, which could be described as organised street food markets. This was Singapore, everything had to be numbered and organised. The Hawker Centre provides a single centre to experience different south east asian cuisines. Therefore I can have something from Malaysia, mixed with something from Singapore in a single meal. This was Singapore, everything had to be efficient.
What have I learnt about food. In a brief summary.
Chinese… add ginger and soya sauce, Singaporean… add chillies, Malaysian… add coconut and more chillies, Thai… cook in a half pineapple, Indonesian… add curry and peanut sauce, Vietnam… add garlic and fish sauce, Italian… add olive oil and tomatoes, Sicilian… fry it with breadcrumbs, English… put it in oven, Nepali… same food for breakfast and dinner, why have only one most important meal of the day when you can have it twice, Japanese… have something else that is not cooked. French… add some hype.
Looking forward to create this masterpiece.
Adventures of Delboy 