Around the World in 80 Dinners - Bill Jamison [53]
“My, oh my,” Cheryl says. “How can a morning get more beautiful?”
The young woman excuses herself at this point—“Got to rush to work”—leaving us feebly unable to communicate the gratitude we feel toward both ladies.
With spontaneous experiences like this, Singapore startles us more than any other place on our trip. The people, the food, and the cultures of the city overwhelm our preconceptions about the institutional negatives. By our departure, we regret our reluctance to come and the shortness of our four-night stay. Talking about this on our way out of the Tekka Centre, we stop for one more fresh-juice fix. “Maybe we should go savory for a change, with tomato or avocado perhaps,” Bill says, but both of us fall back in the end on syrupy nectars: mango for Bill, and passion fruit for Cheryl.
“It’s a sweet finish,” Cheryl says, “for an exceptionally sweet time.”
THE NITTY-GRITTY
ALBERT COURT HOTEL
www.albertcourt.com.sg
180 Albert Street
65-6339-3939 fax 65-6339-3253
“Courtyard” Executive and Family
rooms in the low-rise wing are larger
and more stylish than the quarters in the
tower that rises above the lobby. Check
the Web site for special promotional rates.
MAKANSUTRA
www.makansutra.com
SIN HUAT EATING HOUSE
(a.k.a., Sin Huat Seafood Restaurant)
659-661 Geylang Road at the
corner of Lorong 35
dinner only (no reservations)
TIAN TIAN HAINANESE CHICKEN RICE
Maxwell Food Centre at the corner
of Maxwell and South Bridge, Stall 10
(no reservations)
LIM KEE BANANA FRITTERS
Maxwell Food Centre at the corner
of Maxwell and South Bridge, Stall 61
(no reservations)
ANNIE’S PEANUT ICE KACHANG
Tanjong Pagar Plaza Market and
Food Centre on Block 6,
Tanjong Pagar Road, Stall 02-36
(no reservations)
MATTAR ROAD SEAFOOD BARBECUE
Old Airport Road Emporium and
Cooked Food Centre on Block 51,
Old Airport Road, Stall 01-131G
(no reservations)
OUTRAM PARK FRIED KWAY TEOW
Hong Lim Market and Food Centre
on Block 531A, Upper Cross Street,
Stall 02-18
(no reservations)
AH KOW MUSHROOM MINCED PORK MEE
Hong Lim Market and Food Centre
on Block 531A, Upper Cross Street,
Stall 02-43
(no reservations)
WARONG SUDI MAMPIR
Haig Road Food Centre on Block 14,
Haig Road, Stall 01-19
(no reservations)
HILL STREET FRIED KWAY TEOW
Bedok New Town and Food Centre
on Block 16, Bedok South Road,
Stall 01-187
(no reservations)
BANANA LEAF APOLLO
54-56 Race Course Road
65-6293-8682
lunch and dinner
BLUE GINGER
97 Tanjong Pagar Road 65-6222-3928
lunch and dinner
YAN SENG COOKED FOOD
Tekka Market Food Centre on Block 665,
Buffalo Road, Stall 01-389
(no reservations)
Fried Black “Carrot” Cake Chai Tow Kueh
SERVES 4, IN FOUR 6-TO 8-INCH CAKES
½ cup kecap manis (sweet, dark Indonesian soy sauce)
¼ cup soy sauce
2 tablespoons toasted or dark sesame oil
1 or more very large mild radishes, such as daikon, equaling 2 pounds, peeled
2 plump garlic cloves, minced
Peanut oil or vegetable oil
Several pinches coarse-ground dried hot red chile or dribbles of chile oil
6 large eggs, lightly beaten
Thin-sliced scallions
Make the black sauce by stirring together the kecap manis, soy sauce, and sesame oil in a small bowl. Reserve.
Grate the radish on the large holes of a box grater or using a food processor with a grating disk. Place the radish on a clean dish towel or several layers of paper towels and pat moisture from the radish. Mix in the garlic.
Heat a light film of oil in a flat-bottomed wok, a well-seasoned cast-iron or other heavy skillet of at least 10 inches, or on a nonstick griddle over medium-high heat. As soon as the oil ripples, make the cakes one at a time in quick succession like a short-order fry cook. Scoop up one-quarter of the radish mixture and mound it in the center of the wok. Cook for about 2 minutes, patting it down into a loosely formed ½ inch-thick cake, then turn the mixture over and cook another couple of minutes, patting it back down again with a broad spatula. Scoop and turn another time or two