12 Mar '18, 12pm

New post: Singapore Food Staples: Nasi Lemak

New post: Singapore Food Staples: Nasi Lemak

The fried chicken was succulent and the fried skin gave way into the juicy white meat underneath perfectly. I found that mixing up the different food types led to the best results taste-wise. A little chicken, a little rice, a little sambal? Lovely. A little rice, a little egg, a little anchovies, a little sambal? Beautiful. A bit of cucumber, some chicken, a little egg, and sambal? Not bad at all. The sambal binded a lot of the different foods together into cohesive taste bundles. The anchovies acted as a french fry of sorts with a hint of fishiness but mainly added some nice crunch to a mostly soft dish (even the fried chicken skin had a softness to it).

Full article: http://www.surprisinghorizons.com/2018/03/12/singapore-fo...

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