My mum flew in from Singapore yesterday morning. And she brought some lovely and yummy things with her.
These canned poppadoms are really quite good. Of course freshly fried ones can’t be beat but really, am I going to fry poppadoms? No, the answer is no.
Also, peanuts. Singapore-style peanuts taste quite different from whatever I’ve seen here. The husband and I have grown up eating them at Chinese restaurants, which lay out plates of peanuts to snack on while waiting.
We are fortunately living in a city where Asian supermarkets are common enough, and some of these Asian supermarkets do sell ready-made pastes for chicken rice and some other Singapore or Malaysia-style dishes. But I don’t think I’ve seen this brand here. Asam Pedas Ikan is a sour-spicy fish dish – the sourness comes from the tamarind or Asam Jawa.
Laksa may be more familiar to some of you, it’s a spicy coconutty noodle gravy, eaten with fish cakes, prawns, bean sprouts. It’s just so much easier to make with a paste!
On the left is Ang Ku Kueh, literally translated as Red Tortoise Cake. It’s a sticky glutinous rice flour skin wrapped around a filling, in this case, yellow mung bean paste. It’s steamed on a piece of banana leaf to prevent it from sticking. The pink cake on the left is kueh lapis, tapioca and rice flours, coconut and pandan, then brightly colored and steamed. Sometimes it comes in rainbow colours.
Pineapple tarts and kueh bangkit. Pineapple tarts are my husband’s favourite and we have tried several store-bought brands over the years and none of them have been as good as this one. The pineapple paste is good, not too sweet, the biscuit base is buttery and crumbly and so delicious! The kueh bangkit is a light biscuit made with tapioca flour and coconut milk. It has a melt-in-your-mouth texture.
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