We got ‘curried’ away!

So we used 2 boxes of Prima Taste Singapore Curry Mix that supposedly will serve a total of 12 people (according to the box) for our Singapore food feast.  Guess what?  A feast we whipped up for our guests but that’s not all!  The leftovers from that pot of curry continued to feed us for another 5 meals!  Pretty amazing huh?  Well, curry is so hard to get by here in Geneva plus they don’t even sell Prima Taste here in Geneva so we had to use up every drop of curry so as not to waste this precious sauce.

Here’s what we did:

• Meal 1: Dinner for 9 at our place for the Singapore food feast where I used 24 pieces of chicken drumsticks and wings plus 10 large potatoes for that huge pot of curry.
• Meal 2: Breakfast for 2 where we ate the curry with Prata.
• Meal 3: Dinner for 2 where we had instant noodles drenched in thick curry sauce.  Very sinful!
• Meal 4: Breakfast for the Man where he had the curry with 3 slices of bread.
• Meal 5:  Removed remaining pieces of potatoes and chickens soaked in curry sauce.  Will be freezing that for future curry puffs. 
• Meal 6: Dinner for 2 where I added more slices of chicken, mushroom bits and soaked the rice with remaining curry sauce.  Thereafter, I put the rice on a casserole dish, covered it with mozzarella cheese and baked till the cheese turned golden brown before serving it.  Viola!  Curry Baked Rice ala Hongkong Cafe style!

This pot of curry definitely went a long way for us and I guess we are all ‘curried’ out for now!  I need to get some exercise done soon with all that curry with carbs that I’ve eaten over the past couple of days! Phew….

Beyond bread and butter

One of the best things about being back in Singapore is without a doubt the yummy local food that our little red dot has to offer.  It is hardly any secret that we Singaporeans love to eat.  Eating is probably our national hobby and because we are so passionate about eating, we can eat at any time of the day!  Years ago, when our friends from Slovenia visited us, they were amazed at the amount of food that we could pack in during our 3 meals.  After the 3 day visit, they declared that they needed to detox and diet for they had never eaten so much back home. Hehe…

For the past 3 months that we’ve been away from home, I’ve been dreaming of Singapore delicacies.  To me, the best part of the day will have to be breakfast.  I guess nowhere in the world comes quite close to the wide variety of breakfast choices that Singapore has to offer!

So let’s go beyond bread/butter/muffins/cereal and let me show you how my day starts with a happy (but ain’t so healthy) meal:

Roti Prata is a type of Indian pancake made of flour.  It comes with a variety of fillings including egg, cheese, onions or eat.  It usually is served with hot curry gravy.  I usually like my prata plain, dipped with sugar and curry.  Strange, but I like!

蝦麵 or Prawn Noodles is basically noodles served with prawns, pork, kang kong, fried shallots in a rich flavoured dark soup stock made primarily with dried shrimps and plucked heads of prawn. I actually prefer the dry version but as I was still nursing a sore throat, the soup version was more favoured.

Chee Cheong Fun (Rice Noodle Roll) is a thin roll made with rice noodles.  You can eat them plain or with different fillings of shrimp, pork and chicken.  I usually like mine with a little sesame oil, sweet soy sauce and chilli but I chanced upon a stall at the Marine Terrace Hawker Centre just the other day and decided to order the Fried Chee Cheong Fun home to try.  It was so sinful but yummy for it was fried with an egg and topped with oily bits of Chai Poh (salted turnip).

I’m a big fan of the Vegetarian noodles from this particular stall at the Marine Terrace Hawker Centre. My order would always be half portion of the thin braised rice vermicelli noodles and braised instant noodles served with vegetables, various gluten delicacies plus an extra serving of fried tau kee (bean-curd skin).

Another favourite dish of mine that can be eaten at any time of the day – Bak Chor Mee!  It’s basically thin egg noodlles served with minced pork and fishballs.  Served dry with lots of vinegar and chilli is how I enjoy this dish.

When I arrive to work, colleague would buy for me a cuppa Teh (Malay word for tea) O which by the way is great morning beverage to start the day with.  And on days when I have the craving, I hop on down to Toast Box and get me a cuppa Teh C Gao Siu Dai (Thick tea with less sugar and evaporated milk).

Feeling hungry already?  I know I am just by writing this post!  But at least, I can hold on to these memories while chomping on vegetable sticks when I return back to Geneva and start my detox diet.