- Home-cooking 家常菜
- Recipes 食谱
- Travel 旅行
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I’m staying in Singapore in the home of my host Faye. She is one quarter Nyonya; one quarter Malaysian Chinese descendant. Her other three quarters are Chinese. Faye loves cooking and I asked her to teach me how to cook a couple of her favorite home-style recipes. Tonight she teaches me how to make kari ayam (curry chicken) and tamarind chili pork ribs.
The house filled with the spicy, seductive aroma of curry. Both home-style dishes are easy to make provided you prepare the curry paste ahead of time or buy the instant curry paste. Faye learned how to make tamarind chili pork ribs from her friend’s mother. This is how home-style recipes are learned; we learn them from people who love them. Now I get to learn how to make these dishes from Faye who loves cooking them and you get to learn how to make these dishes because I LOVE these two recipes.
Other dishes that made the table spread:
Chinese kale, blanched then tossed in a sauce of minced garlic, sweet black soy sauce, and a little cooking oil.
Pickled white turnip (daikon) diced then stir-fried with long red chillies and fried into an omelet. Simple, yet fun addition to a meal where the curries steal the show.
Dinner ready, and the spread is an intimate dinner for four in Faye’s beautiful Singaporean home. She cooked up a storm and literally at that speed. At 6:00 p.m. she started cooking and at 8:00pm, dinner was ready to enjoy. The curries, veggies, and omelet were served with Thai Jasmine rice.
We drank water with the meal so as to give out palate’s attention to the home-style curries. Afterwards, we sipped Moet & Chandon Reserve Imperiale Champagne in the living room and chatted until the eyes fell heavy.