BBQ Chicken Wings

My Favourite Food <(^-^)>

BBQ Chicken Wings

Singapore Wings

Before I go further, I should say a word about barbecued chicken wings here. They are very popular and found all across the island.

 
 Here, wings are cooked in one piece – complete from soft tip to meaty shoulder.

 
 They are neither deep-fried nor tossed in cayenne sauce, and they are not served with blue cheese or celery. Instead, wrap your culinary imagination around a flame-roasted, slightly charred wing, stretched, tanned until golden and glistening with a thin, soy-based marinade cooked deep into the skin.

 
 They are moist inside, crisp outside and barbecued over an open fire. You smell them on wisps of charcoal smoke before you even reach the stall. The wafting aroma summons a primal response, causing you to stretch your neck and strain your eyes in search of the roasting delicacy you suddenly must have.

 
 That’s what wings are in Singapore. And they’re usually about $4.5 for an order of three




 
In many a hawker center, you will see rows of chicken wings glistening and turning on a roasting spit.

 
 Singaporeans love ordering these wings as a side dish, frequently as a large plate to share among family and friends.

 
 Best eaten hot and with a garlic chili dip. A spritz from calamansi limes add sweet tang to the wings.

 
 This finger food is great with beer or sugarcane juice.



Another finalist in my self-promulgated list of my favourite food. Every time I make my way to the vicinity around Blk 925 in Yishun, this is one of a few things I must eat. :)
-Kaito

Oyster Omelette

My Favourite Food <(^-^)>

Oyster Omelette

Oyster omelette is a Chinese dish that is widely known in Taiwan, Fujian, and many parts of Asia for its savory taste


Variations of the dish preside in some southern regions of China although the actual taste and appearance of these can vary by a lot from the original version from Taiwan.

 
 
 Oyster Omelette is often sold in night markets, and has constantly been ranked by many foreigners as the top cuisine from Taiwan.

 
It is also popular in other places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, Philippines and Thailand.


The dish consists of an omelette with a filling primarily composed of small oysters. Starch (typically potato starch) is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the omelette. Depending on regional variation, a savory sauce may then be poured on top of the omelette for added taste.

 
Spicy or chili sauce mixed with lime juice is often added to provide an intense taste.
Shrimp can sometimes be substituted in place of oysters; in this case, it will be called shrimp omelettes.

 
The Thai version is crispier with a spicier and fragrant taste from the fish sauce.

 
Also known as “or luak” or “hao jian” locally, this Southern Chinese dish is another grease-laden supper favorite. Potato starch is mixed into the egg batter to give it a thicker and semi-gooey consistency. Oysters are added just a few seconds before serving, so that they are not overcooked. Hawkers have now started using plump Korean oysters, instead of smaller oysters. As a healthier option, they are also replacing lard with vegetable oil.

Meatballs

My Favourite Food <(^-^)>

Meatballs

A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as breadcrumbs, minced onion, eggs, and seasonings.

 
 Meatballs are cooked by frying, baking, steaming, or braising in sauce.


There are many types of meatball using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish.


The Japanese hamburger steak, hanbāgu, is typically made of ground beef, milk-soaked panko (bread crumbs) and minced, sauteed onions. They are typically eaten with a sauce made from ketchup and Worcestershire sauce. Chinese style meatballs are also popular.


Chinese meatballs (specifically, a dish common in Shanghai cuisine) are most often made of pork and are usually steamed or boiled, either as-is, or with the addition of soy sauce. Large meatballs, called lion's heads, can range in size from about 5 cm to 10 cm in diameter. Smaller varieties, called pork balls, are used in soups.

 
A Cantonese variant, the steamed meatball, is made of beef and served as a dim sum dish. A similar dish is called the beef ball, and the fish ball is yet another variety made from fish ground into a fine paste. In northern China, irregular balls made from minced meat and flour are often deep-fried and eaten for special occasions.


I also enjoyed going to IKEA to eat or but the swedish meatball along with lingonberries. The meatball tend to be small, flavored with warm spices, coated in gravy, and sometimes stabbed with toothpicks, plus lingonberries and stuff. It's simple awesome!
-Kaito

Chicken Curry

My Favourite Food <(^-^)>

Chicken Curry

 
Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as "curry chicken").

 
 A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavoured with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on.

 
 Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.


Whenever I feel that I need to warm up, I make dishes that warms up my body, for examples: soups, stews, one-pot meals such as Japanese hot pot,  and curries.

 
 I especially love curries because they are so easy to make and I can just make a big pot and eat the whole day and I might still have some leftover the next day, which taste even better as the flavors develop overnight.

 

 Karē-Raisu

 Curries are so delicious, great with steamed rice, and heats up my body right away. Plus the smell of curries wafting through the kitchen is enough to set my stomach rumbling, and my mouth watering.


There are countless ways of making chicken curries and there are various recipes: devil’s curry, chicken curry kapitan, Nyonya-style chicken curry, etc.

 
 My family often make the Nyonya-style chicken curry which is very easy to make but we used instant Nyonya-style chicken curry paste with other easy-to-find ingredients.
 -Kaito