Ieatishootipost.sg
#19

ieatishootipost blogs Singapore's best food

This final post on Singapore prawns deals with all the small shrimps which are frequently overlooked as they are not as impressive as their larger cousins.

Link: ieatishootipost.sg

  • Wee Family Seafood: Zi Char with wine pairing

    Wee Family Seafood: Zi Char with wine pairing

    ieatishootipost.sg 17 Oct '17, 4am

    The dish that did it for me was the salted egg crayfish. Most zi char will capitalize on the shells of the crayfish because they make up 2/3 of its total weight. So you can have a more substantial looking plate if you leave the shells on. However, I find that crays actually taste bett...

  • Jia Xiang Nasi Lemak: Blue is in!

    Jia Xiang Nasi Lemak: Blue is in!

    ieatishootipost.sg 13 Oct '17, 2am

    Blue rice is currently the in thing! It’s actually not a new thing but an old thing, but somehow it has recently become THE thing! Blue food really does capture the imagination doesn’t it? There are not many foods that we associate the colour blue with. One can think of blue cheese an...

  • AIA Vitality Cookout Showdown: Healthier recipes for a healthier you!

    ieatishootipost.sg 02 Oct '17, 11am

    One way to motivate yourself is to sign up for a wellness program like AIA Vitality which is a science-backed wellness programme that works with you to make real change to your health. It provides a full-suite of capabilities to help you understand your physical and mental health, and...

  • Thai Style Prawn Cakes with Huai Shan

    Thai Style Prawn Cakes with Huai Shan

    ieatishootipost.sg 10 Oct '17, 3am

    For this recipe, I explored a new idea I picked up from the Japanese and that is to use nagaimo or huai shan (淮山 – mountain yam) as a binder instead of egg white. The Japanese incorporate nagaimo into their meat balls for oden. I am happy to report that the result was excellent. The p...

  • Yaowarat Seafood: A Bit Chinese, A Bit Thai

    Yaowarat Seafood: A Bit Chinese, A Bit Thai

    ieatishootipost.sg 06 Oct '17, 3am

    I am sure most Singaporeans will be familiar with the Yaowarat district in Bangkok. It is popularly known as the Chinatown of Bangkok and it is where you go for Thai-Chinese food. I haven’t really explored the food at Yaowarat much even when I was living in Bangkok in the early 2000’s...

  • Leslie's Kuih Bingka (Bika) Ambon Recipe: Everything you need to know

    ieatishootipost.sg 15 Sep '17, 3am

    Prepare the coconut milk by cutting up the lemongrass, kaffir lime leaves and pandan leaves and adding it all in a pot. Heat up the coconut milk, stir constantly but don’t allow it to come to a boil or the milk might separate. Freshly squeezed coconut milk is the best, of course, but ...

  • Chindamani Crispy Prata: Very thin, very crispy!

    ieatishootipost.sg 28 Sep '17, 3am

    After blogging for over a decade, I never thought I would come across a new type of prata. But here it is. Thin and crispy prata. Oh, but you say, that’s old news! But just hold your horse sic and take a closer look at this prata. This is the first time I have come across a prata that...

  • Hainanese Thai Inspired Colonial Chicken Curry Recipe: Healthy recipes by Tefal

    Hainanese Thai Inspired Colonial Chicken Curry Recipe: Healthy recipes by Tefal

    ieatishootipost.sg 21 Sep '17, 4am

    Well, its based upon 2 recipe inspirations. One is a chicken curry that was taught to me by a Hainanese uncle more than 2 decades ago in Australia. I learnt from him how to use the popular Keen’s curry powder and milk to cook a mild and delicious curry. The 2nd inspiration was from a ...

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