They say Singapore is small, fast-paced, modern and in foreigners' eyes: man-made. But if you slow down and change your angle, it’s also incredibly scenic with histories going back to the 1800s - 1900s. And not just that, it is a free walkable tour. Or maybe you can cycle around too by spending a small amount to rent a bicycle. As a local Singaporean, it’s easy to take the streets we walk every day for granted. But lately, I’ve been picking up my camera again to look at my home country through the eyes of a traveler. No rushing, no text-heavy guides. Just Singapore, reimagined. By Your Truly. FULLERTON SQUARE How to get there: Alight at Raffles Place MRT Station, take Exit G . The interchange station in CBD area, serving the North-South Line (NSL) and East-West Line (EWL). The Fullerton Hotel Singapore with Marina Bay Sands in the background Cavenagh Bridge with The Fullerton Hotel in the background The former General Post Office and the Exchange Anderson Bridge is par...
When you look at the Curry Mixture, you must be wondering why extras when Garam Masala has it all. Here is Mister's reply: to make it more flavourful and fragrance. Enjoy.
Serving: 2 pax
Ingredients:
3 hardboiled eggs
8 Chicken Wings
Red Onions, chopped
Tomatoes, diced
Minced ginger and garlic
Curry Leaves
Plain Yoghurt
Ghee (for frying purpose)
Curry Mixture:
Garam Masala Powder
Turmeric Powder
Coriander Powder
Chili Powder
Fennel Powder
Cumin Powder
Salt and Pepper
Method:
1. Heat the oil and fry the hard-boiled eggs.
2. Add 1 tbsp of curry mixture and continue frying it for the mixture to blend with the eggs. (Note: Do not let it charred as the taste will be bitter) Set aside after frying.
3. Add 2 tbsp of Ghee in the same pan. Then add 1-2 tbsp of chopped onions and fry.
(Note: The more onions, the more fragrance. And do not let it charred.)
4. Add diced tomatoes and fry together till it softens and fragrance.
5. Add 1/2 tbsp of minced ginger and minced garlic, and a pinch of salt. Mix and fry till fragrance.
6. Add in curry leaves, a pinch of grinded five spices and half portion of curry mixture. Mix and fry till almost dry then add some water. Fry till the oil and water separated.
(Note: Do not let it charred.)
7. Add in chicken and some water, mix and fry till the mixture blends with the chicken.
8. Add in a bowl of water and let it boil.
9. Once boiled, add in 1/2 tbsp curry mixture, the eggs and fried shallots, cover the pan and let it simmer for 20 mins.
10. At 10 mins mark, stir it and add plain yoghurt. Mix and fry well, don't let it charred.
11. Add in curry mixture and salt to taste.
(Note: Don't need to use all mixture and add according to your preference.)
12. Continue to simmer till time is up.
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Tip(s):
1. You can use a portion of the curry to cook rice.
Method: To have Curry Rice, get the amount needed and cook the usual way you do for plain rice. If the rice turns out a little moist than usual after it is done, just let the heat do the job by putting it to Warm mode (if you have that on your rice cooker). Remember to stir the rice after it is cooked to prevent sticking to the pot.
2. You can cook your rice over the stove.
Method: Fill a pot with water almost to the brim, add in your preferred cup of rice and start boiling. On high heat at first till it boils, turn to low heat. Remember to stir to prevent sticking to the pot. Once it is cooked to the right texture (you will see the amount of rice growing), turn off the heat and use a sieve to separate the rice then throw the water away. Let it dry before tucking in.
3. You can have it with bread, instant prata or noodles.
Method: If you are having with noodles, I suggest you cook the noodles separately before adding into the curry. Because you remove the starchiness from the noodles. Actually you just need to put in the cooked noodles into the curry and mix it, there you have it. Easily absorbs the curry taste.
Updated - Enjoy the videos I made on Briyani and Curry making.
