Why do we visit IKEA?

To buy cheap furniture? It's cool to be seen there? Nope. For us, the answer is SWEDISH MEATBALLS! These lovely balls made from beef and pork served with a creamy brown gravy and cranberry sauce are to die for no matter where we are in the world... from London to Singapore. IKEA's Swedish Meatballs answer the calling! Ooo hhooooo!!

So that brings me to ask.. why are these meatballs so delicious? What makes them so special? As usual, I started asking around.. and fortunately I got a very Swedish answer... apparently every Swedish woman has her own version of Meatballs recipe passed down from generations??! Unbelievable? I don't know. She did share her recipe with me after much bugging from me. (Unfortunately, I have not tried it out.) Let me share my recipe with you real soon.. I promise.

So are you Swedish? Do you have a secret Meatball recipe?

Singapore Flavours: Wan Ton Noodles

Yes, I'm back for a quick post. Mr M has finally arrived in Singapore and he has been busy exploring Singapore food with me. Feeling real touristy in my homeland... We have snapped food pictures that maybe some of you might find interesting and try it out when you pop over to Singapore!

Here's the first which can be found in most food courts and hawker centres at a relatively cheap price.. the Wan Ton Noodles. Wan Tan or Wonton seems to have its origins in China. It refers to the meat dumplings wrapped in a pastry known as the Wan Tan skin. It's yellowish colour is derived from an additional ingredient unlike Pasta (from Egg Yolks) known as Alkaline (or Lye) Water. This also lends a flavour and texture not found other types of noodles.

These noodles are cooked in boiling water and then tossed in cold or iced water to prevent overcooking. The experienced cook is able to tell how long to cook those noodles so that they retain the springy texture. It is then lightly tossed in a sauce made up of soy sauce, vegetable oil or lard, chilli paste and even tomato ketchup. The recipe varies from stall to stall. A few pieces of Char Siew (sweet roasted pork) and Kailan vegetables (blanched) are added to complete the dish. Certain stalls throw in a few deep fried Wan Tan. Other simply serve a bowl of Wan Tan soup with your noodles. Personally, I love to add a few pieces of Green Chillies (preserved in Vinegar) to the noodles. Else simply enjoy this dish the way it is.

Hope you like this introduction and be back for more.

It's been a long time..

...Since I last blogged. With work and wedding preparation taking up most of my time, I spent the rest of my available waking hours with my family and friends. Now I understand why certain blogs are left stagnant for months without a single post.

Let me leave you here with a picture of our local limes (about 2cm in diameter) which is sometimes referred to as the calamansi so as not to be confused with the other limes that we have on the market. In one of my previous posts, I have mentioned the different types of lime and have promised to post a picture of the calamansi. So here it is, picture is captured in my aunt's garden.

Thanks for visiting. Continue to eat and stay healthy!

Speaking of Sate and Satay

After savouring the sweet Indonesian Sate, my inquisitive mind began to question where this simple yet delicious dish originates from. Thanks to Wikipedia, it has provided me with the answer. Satay has its origins in East Java, Indonesia. The trick of producing the satay lies in the marinating of the meat and the dipping sauce. The original Indonesian version is sweeter due to the Kecap Manis (Sweet Soy Sauce). The dipping sauce is primarily a mixture of chillies and peanuts. The spices used differ in each country and even in the different regions in Indonesia itself. The marinated meat is then threaded through skewers and grilled over charcoal flame.

You can read more about the various Sate or Satay in this Wikipedia article.

In Singapore, the Satay in Singapore differs according to the ethnicity. Typically, the Satay made by Malays has a pronounced taste of Galangal (a type of Ginger). The Satay dipping sauce has a much coarser texture due to the abundance of chopped peanuts in the sauce.

A simple dish that packs a mouthful of flavour. The Satay.

Land of Sate Ayam and Babi Guling

I'm back from my vacation. Where did I go? As the title suggests, it is somewhere close to Singapore. Besides the sun and sand, certain foods left a memory on my palatte.

Let me leave you with an image of Sate Ayam. Be back for more food adventure.