This was one of the many lines delivered by occasionally funny Singaporean taxi drivers, that made us laugh and ponder about what exactly the message was supposed to mean. Because – truth be told – our latest trip to Singapore was everything we hoped it would be. And then some. (…including an ugly cold I caught as soon as we returned from the hot humid temperatures to embrace the nasty weather situation here…)
Can our trip be summed up in few words? Let’s try: We ate, we ate and then we ate some more. We fell in love with this cosy place, the tropical climate, the diversity of cuisines, cooking styles and the buzzing food markets. Thanks to our friend Kai and well-informed fellow foodbloggers we knew exactly what was not to be missed. And then there was the most amazing Thai dinner we shared with Aun, Su-Lyn, Lynn, Willin and Beppe – I’d go back in a heartbeat! But for now I will just cure my cold and leave you with some impressions of a wonderful city :)
Please click on the picture below for an additional serving.
. .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
…I said sure (have I ever said no before?)! While its taste made my tastebuds cry “woah, sour!!!”, the shop assistant insisted that the little pearls go exceptionally well with champagne, vodka or oysters. I certainly have been wowed, but I’m pretty sure some of my smart readers know what I’m talking about, no?
EDIT Nicky: Hooray for finger limes aka citrus caviar! If you get the chance, they’re definitely worth a try. And Nathalie, I found these here at Käfer, too ;)
Ok, is everyone done with yawning? Well, if the standard homemade pesto – as scrumptious as it can be – doesn’t float your boat anymore, but you are open for a new take on a real classic – read on. I’m certain that every ambitious home cook has his or her own favorite recipe for how to marry basil, pine nuts and parmesan to a finger-licking yummy concoction. Whether you manually chop, use a mortar or food-processor, as long as you make it yourself and avoid the ready-made glasses supermarkets offer, you’re already in good shape!
But what would you say, if I offered a different kind of pesto, one with a fairly unusual main ingredient? An ingredient, that I have prepared and eaten for the very first time just two weeks ago. An ingredient, that neither test eaters nor guests were able to identify and one that I (shame on me!) mindlessly threw away in the past. Curious?
Appetizers – check! Entree – check! Main course – check! Dessert – check! Cheese – check! This was me, last Friday, skimming through my shopping as well as to do list. Checking of items on your checklist, isn’t that the greatest?! It was already late in the afternoon and I had not only prepared everything that could be done in advance, my timing was much better than usual. The additional spare time gave me the luxury of going through our complete menu once again, and oh gosh, how could I have missed a little something to accompany the cheese course? Grapes, nuts, store-bought mustard or chutneys usually would do a great job, but since we awaited dear friends from Italy, I waived the typical options and turned to my cookbooks for a quick fix.
