7017 flavours for you?

a short hiatus that brought about a new addiction caused my one week lull. many apologies but not regretted due to the new discovery in an exciting sport which I promise to update in one of my following posts..

on to what I have been meaning to update following a full flavoured Thai food hunt is another full-flavoured cuisine – Filipino food! 7107 flavours is an outlet boasting authentic Filipino food choices, atmosphere and staff outfit. Leaning towards slightly pricey, the haunt is visited mostly by foreigners which also means less crowd but still recommended by my Filipino friends in Singapore, a good sign I reckon!

7107 Flavours has a good menu with a wide variety of local specialties although the ingredients were tweaked a slight bit to suit a more foreigner friendly palette.
A small group of 4 of us means we couldnt order too much as Filipino food is meat laden n heavy so these are some personal favourites of my Filipino mate and it did win us over to want more!

Sisig - Crispy Minced Pork

Sisig - Crispy Minced Pork

Sisig has become my personal favourite due to its simple flavours, slight spice and so easy to eat! Apparently, it is a great companion to beer and in Filipines, it is cooked with parts of the pig’s face such as the ears and fatty parts. Rumour has it, that sometimes they do add in the brains.. Shudders! I wonder how adventurous I could get with food… Thankfully, in Singapore, its just minced pork (i hope!).

Chicken Adobo - A National Dish

Chicken Adobo - A National Dish

Chicken Adobo is a popular dish in Philippines. A simple yet hearty stew set in flavours such as garlic, vinegar and soya sauce reminds me much of Chinese cuisine! The wonders of immigration that influenced cooking.. goes great with their garlic rice for a complete meal!

Lastly, always looking for a healthy meal.. vegetables upon their recommendation..

Pinakbet - Traditional mixed vegetables in shrimp paste

Pinakbet - Traditional mixed vegetables in shrimp paste

what I really enjoyed about this dish besides the selection of vegetables is what else went into the shrimp paste sauce… Corned Beef! Seldom have i seen corned beef be used in sauces to thicken and taste it.. Love it!

Filipino food is really a world filled with flavours albeit to the heavy side of everything. So long as you pair it with rice (which is something they swear by), the food comes out just right. Don’t forget to end off with a dessert but be prepared for a sweet treat, much like Thai food; rich in flavours. They say 7101 represents the number of islands Philippines have in total, I say it also tells you what to expect from their food! Bursting in flavour!

Apparently there is another really good outlet located in Tanjong Pagar/Tiong Bahru.. Anyone heard of it?
7107 Flavours is located at:
6 Raffles Blvd
#02-02 Marina Square
Singapore 039594

A taste of Thailand…

Every now and then, I’d need my quick fix of spicy, sour and sweet all on one plate and there is no other cuisine I like more than Thai food for this! One of my top haunts after work is to pop by Beer Thai at Golden Mile Complex for a quick bite before heading home and boy is it gratifying. First introduced to me by my thai friends; food is authentic, cheap and oh so good! The menu is also helpful for non thai-speaking individuals as there are pictures tagged to each menu item. But fret not, some of the waitresses there do speak decent English to take your order! Golden mile is also the place where most Thais do hang out so you will get imports from Thailand readily available such as spices, fruits and ingredients! (Even their famous instant noodles!!)

Last week, I needed my quick fix once again and here are some of my favourite dishes! Brought my godmother for the first time and along with my mum and brother, we definitely had a feast!

For Starters….

Goong Chae Nam Pla (Raw Prawn in Fish Sauce)

Goong Chae Nam Pla (Raw Prawn in Fish Sauce)

Goong Chae Nam Pla is a dish made from fresh prawns that are cleaned thoroughly, dipped in cold water to firm up the flesh, and drizzled with garlic, chilli and then soaked in seafood chilli sauce to serve. A little bit like the Japanese Sashimi that you get but spicy and tantalizing. Pop the whole prawn in your mouth and feel the prawn melt away while flavours quickly take over. Best with beer I heard. ($15)
Goong Chae Nam Pla (Raw Prawn in Fish Sauce)

Goong Chae Nam Pla (Raw Prawn in Fish Sauce) a closer look

And the ever popular soup for a Thai meal…

Tom Yum Goong

Tom Yum Goong

This dish definitely needs no introduction! Packs a punch and gets your appetite raring to go! ($10)

Time for the mains….

Nam Tok Moo (Spicy pork salad)

Nam Tok Moo (Spicy pork salad)

This is one of my favourite meat dishes! Sliced pork is cooked with roasted rice, garlic, chilli, dried chilli, shallots and MINT leaves! The mint leave really brings out the flavour of the spice and the meat meanwhile taking away the monotony of meat on its own. The marriage of the flavours is really something new but very well received! ($8)

Gai Pad Krapow (Chicken stir fried with Basil)

Gai Pad Krapow (Chicken stir fried with Basil)

After these two dishes, you should be able to guess how important spices are in Thai Food. Basil is used extensively in Thai food and this is no exception. ($8)

Last but not least, the highlight of the night…..

Thai Deep Fried Fish with Fried Garlic and Chilli

Thai Deep Fried Fish with Fried Garlic and Chilli

Not much needs to be said. Fish is fresh, meat is sweet, deep fried to perfection, accompanied with garlic and onions is like heaven. The size is good for 3-4 people but you’ll never have enough! There are 3 other ways available to eat this dish. ($25)

Of course, Beer Thai does serve desserts and drinks that would end the meal on a high note. However, cautious for my waistline, no more sweets and coconut milk for the day! Cha-yen or Kafei-yen (Thai milk tea/thai milk coffee) are best pals with the spicy dishes as the milk quells the heat. It doesn’t taste like our chinese made tea and coffee nor european/american styles, word of warning though, it’s a strong brew – no more extra shots required!

Beer Thai and many establishments are open till late. Word of warning though, large crowds and a smell like wet markets may greet you initially but its definitely worth the trip. Do not be afraid to venture the other stalls there as there are many hidden troves of delicacies littered in Golden Mile Complex. And don’t forget to get a pack of Thai mangoes that are so difficult to come by!

Cheap Cheap! =)

Beer Thai Restaurant is located at:
Golden Mile Complex, #01-94
5001 Beach Road
Nearest Mrt Station : Nicoll Highway (5 Mins walk), Lavender Stn (10 Mins walk)
Bus: 100 (Right in fron of Golden Mile Complex), 10, 14, 16, 70, 196 (5 mins walk)
(P.S. Don’t confuse Golden Mile Complex with Golden Mile Tower!!)

Portuguese Curry Devil Recipe!

Hola! and hope you’ve had a good Halloween weekend! Today is the actual day isn’t it? why don’t the offices play dress up too? Anyway, do we know the real meaning behind Halloween? How did it become something of so much fun?

Anyway, on to the real deal.. my Portuguese Curry Devil recipe!!

I made some tweaks to the original I found online from this website and its pretty close to the one that my Aunt/Uncle makes every Christmas/New Year. Its kinda like a festive dish for us as it was a treat from my uncle every festive season and since he passed, my aunty took over that responsibility to bring us this awesome deal. Coming from a Portuguese descent, this was one of his signature dishes that got us clamoring for more! Every year when I get to eat them during Christmas, I’d start having cravings for it month after month and after swearing to learn this recipe before its too late, after 3 years, I finally did. Its not that much hassle afterall and its a really simple yet hearty dish altogether.

Traditionally, Curry Devil is made with leftover meats such as turkey, chicken, roast pork etc (all your festive sin food!) but we’ve got accustomed to simply chicken, hot dogs n luncheon meat yet somehow its still such a yummy dish! The rumpah (traditional chilli & spices paste for most curries) wasn’t as difficult as i envisioned it to be so this is a recipe I would recommend many to try it!
*caution – SPICY SPICY SPICY!!
Serves 4-6, Prep Time: 30 Minutes, Cooking Time: 1Hr 15 Mins
(I will put the original recipe to honour the main contributor and my tweaks will be in brackets)

6-8 tablespoons cooking oil

Spice paste
20 stalks dried chillies, soaked and cut into 3cm lengths (I used pure chilli paste which you can get easily, make sure its not been premixed with curry powder and all. Use 1-2 Tablespoons for mild spicy eaters and 3-4 for the bold! I also added in fresh red chilli and my mum emphasized the need for it to be pointy at the end for it to be spicy!)
15 shallots peeled (I added a lil bit more as it wld really bring out more fragrance, 18-20? depending on the size of the shallots)
2 cloves garlic, peeled
3 candlenuts
3 stalks lemon grass (slice them up thinly and 2 would suffice)
20g galangal
2cm turmeric, skinned ( I used 1 tablespoon of tumeric powder as these babies just provide colour not taste)

1 teaspoon mustard seeds, ground coarsely
350g chicken, chopped into bite size (400-450g, seasoned. I prefer to use the chicken thigh, easier to work with and tender!)
350g roast pork, cut into 2cm (replaced with 1 can of luncheon meat, 1 packet of hot dogs, if that is too much meat for you, reduce the amount to comfort and cut into 2-3cm pieces)
500ml water ( 1 Litre, we love the curry to dip bread in it!)
1½ tablespoons vinegar (adjust accoridng to taste preference! I ended up using 4 Tablespoons)
2 tablespoons sugar or to taste
Salt to taste ( I added some Light Soy Sauce for that unique taste soy sauce gives)
(I also added 1/3 a cabbage and 2 medium carrots chopped into chunky pieces to meet the daily vegetable requirements!)


2. Season the chicken thigh and cut out excess fats. Season with a simple mix of salt, light soy sauce and pepper with some corn flour. Poke lots of holes in the chicken using a fork to let the flavour sit. Leave it to marinate.

(Clockwise Left to Right: Chilli Paste, Shallots, Lemon Grass, Galangal, Tumeric Powder, Candlenut, Garlic)
3. Using an electric blender, finely grind spice paste ingredients, leaving out the chilli paste till this is done. Once you have ground everything to a slight wet texture, remove from the blender and mix in the chilli paste well till you get something like this:

4. Fry Chicken and luncheon meat till the outer most layer is crispy, do not worry if the insides are cooked or not. Allow it to cool and the oil to drain before chopping the chicken into 3-5 cm cubes

5. In a wok, sauté spice paste until fragrant, stirring continuously to prevent burning.

6. Add mustard seeds and sauté for another 15 seconds before adding the chicken pieces and luncheon meat cabbage and carrots. Cook for another 2 minutes. Add water and vinegar.

7. Simmer over low to medium heat or until chicken is tender and sauce thickens, add hot dog to cook and adjusting seasonings to taste.

Original Recipe Suggestion: Keep it in the refrigerator and overnight. Reheat before serving. Add a little water if gravy becomes too thick. (We couldnt wait no longer…. but it somehow does taste better overnight!)

My favourite pairing to this awesome dish is a nice bowl of Nonya Meatball and Cabbage soup as it is clear n light but wholesome n quells the heat! Of course, the curry goes best with french bread/baguette but rice is good for a meal too!

This is a good first try, not exactly like my aunt’s recipe but close enough (Something is missing but we cant put a finger to it!!!!) and it was fun and easy to make! I’d cook this anytime, no more waiting for festivities! no milk in it so its relatively healthy, just got to watch the meats I use.

Try it and tell me what you think!! Im drooling again just looking at the pictures!!!