Singapore (oily treats) Home Part 1

Following my dental check up at long time friend Dr Yellowskeeeen’s, we got chatting about food blogs, the unforgettable pumpkin pie from 2004/5 and I realised how far behind I was with my blog. I’ve been eating alot, reading and spending the rest of the time trying to orientate myself given my non-existent sense of direction. Everything is so hip, bourgeois and high tech here, I feel like I’ve been living under a rock. The other day, I caught myself reading the Chinese ads on the MRT and looking for directions in Chinese characters… if anything, I suppose I am on my way to becoming effectively bilingual after all these years.

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I got home at 6am after a red eye flight and found my mother in the kitchen deep frying chicken wings for the nasi lemak she had prepared with home-made sambal belachan served in endearingly mismatched tableware alongside a pot of nonya chicken curry. That’s the signature of eating at home with no guests, where everything is put together casually, but lovingly—exactly how I grew up without fuss, order or precision. And my mother doesn’t have exact recipes either because everything is about feeling and taste, trial and error.
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Char Siew, Siew yoke and steamed egg of a custard texture in the background next to a bowl of tofu cooked in fermented bean sauce (one of my faves)

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chicken satay to bathe in a thick, sweet and spicy peanut sauce

I’m abit bummed about the poor photos I’ve taken so far and am working harder on the photos to come.

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