Mass Appeal of Hawker Centres

It is always a delight to go to the Hawker centres. It is a food heaven on earth literally. Foods there are great and affordable. Crowded at times but it adds up to the eating experience. The long line of food stall and the aroma of freshly cooked local Singapore recipes give that distinct mass appeal to the Hawker Centres compared to the Food Courts.

Chinese, Malay and the rest of Asia comprise the cuisine found at Hawkers centres. Halal foods are also commonly served. On one of my trips to Tampines area, I tried going to their Hawker centre. The lowest prices of food in Tampines can be bought here. The Tampines Round Market and Food centre is a lot bigger than other Hawker centre in some parts of Singapore. I love the fact that although it is somewhat crowded there is still a feel of being relaxed maybe because of the high ceilings of the place.

Local Singapore food here is more authentic, as well as with other Hawker centres. Cooks often come from China and Malaysia and some other Asian countries. All are reasonably priced with decent portions.Some specializes in street food while others prepare main entrees like the Hainanese Chicken Rice. The chicken meat is tender and the sauce very tasty. The chili sauce gives another depth to the flavor of the dish. The stock used to boil the rice gives it another body of flavor aside from the usual bland taste of steamed or boiled rice.

Regulars also come here for the satay and noddle dishes as well as the local beverages. The Teh Tarik is one of the many popular drinks here in Singapore. It consists mainly of black tea and condensed milk to add sweetness. Watching someone doing this “pulled tea” is really remarkable. The tea with milk is quickly poured from one cup and then back to the other cup. I guess those doing this had a lot of practice so as not to spill any on the floor. Tau Huay is another favorite of mine. The soft bean curd is just refreshing to the palate. The silky bean curd just melts in the mouth and dark syrup made of caramelized sugar makes it more heavenly. Aside from the bean curd, fresh soya milk is also sold here.

Hawker centre is still the place to be when it comes to affordable and tasty dishes. Some of the best food in Singapore can be found there. The Tampines Hawker centre was created with for a good eating environment with its organized food stalls and sitting is more spacious to cater for more friends gathering and family dining.

Making Pizza from Scratch

Once in a while I indulge in take-out pizza. I usually order at Pizza Hut or at Domino’s Pizza. Both offer a wide variety of toppings and you can choose the thickness of the crust. When I am in the mood for a pizza night, I just order the largest size and eat them while watching my favorite TV program with a cold glass of beer.

Yesterday, I tried my hand on making pizza from scratch. Why did I decide to make pizza other than just ordering it and making my life easier? For one, making it seems a lot of fun. I can choose which recipe I want to make. I can add more toppings that I want. Lastly, cooking can be a comfort zone for me. 

For the dough, I found this recipe about making New York Style dough which intrigued me. New York Pizza Crust is known for its thinness and flexibility and with just a bit of bite on its crust. This one should be cooked in a pizza stone which luckily I have which I bought a few years ago. The recipe is fairly easy to follow. 

New York Style Dough

Ingredients Required

• 1 1/2 cups warm water (105F)
• 4 1/2 cups of all-purpose flour
• 1 tablespoons of olive oil
• 2 1/2 teaspoon of granulated sugar
• 2 1/2 teaspoon of salt
• 1/2 teaspoon of yeast
• 1/2 cup cornmeal

Step by Step Procedure

In a large bowl, dissolve sugar and salt in water.

1. Add oil and flour and stir with heavy spoon for 1 minute.
2. Turn out to a lightly floured surface and press into a circle.
3. Sprinkle yeast evenly over dough and knead for 12 minutes.
4. Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch
5. Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
6. Place dough balls in a bowl, cover with plastic wrap, and allow rising for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
7. Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
8. Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
9. After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.
10. Carefully slide the pizza into the oven.
11. Bake in a 500 degree oven for 20-25 minutes, until crust is golden.

Next step is for the pizza sauce. I want my sauce to be made from fresh tomatoes instead of canned tomatoes so I looked for a recipe which uses fresh tomatoes. Keep in mind not to use aluminum ware or pot when cooking this sauce because the acidity of the tomatoes will react to the pan. Tomatoes should be prepared first by boiling them for a few seconds and then placing them in ice bath. This will stop the cooking process and will make it easier for you to handle them when peeling. Remove the seeds to make sauce smoother.

Pizza Sauce

Ingredients Required

• 2 tablespoons olive oil
• 1/4 Cup chopped onions
• 1 tablespoon minced garlic
• 3 Italian plum tomatoes, peeled and minced
• 3 oz. canned tomato paste
• 2 1/2 tablespoons Italian seasoning
• 1/2 Teaspoon Salt
• 1/4 Black Pepper
• 1/2 Stick Unsalted Butter, sliced

Step by Step Procedure

1. Heat the oil in a large skillet over high heat.
2. Sauté the onions in oil for 1 minute.
3. Stir in garlic, tomatoes, tomato paste, Italian seasoning.
4. Season with salt and pepper to taste.
5. Bring to a boil and simmer, stirring occasionally, for about 5 minutes.
6. Reduce the heat to low and stir in butter pieces.
7. When the butter is half melted, remove the skillet from heat and continue stirring until thoroughly incorporated.

Now for the toppings, I wanted to try the Pizza Margherita. Here are the toppings and the procedure to finally make the pizza

Pizza Margherita

Ingredients Required

• 2 tablespoons extra virgin olive oil
• 1/2 lb. plum Roma tomatoes, chopped
• 1 clove garlic, crushed and finely chopped
• 1/2 tsp. salt
• 1 12" uncooked pizza dough
• 6 oz. mozzarella cheese, shredded
• 6 fresh basil leaves cut into julienne strips
• extra virgin olive oil
• 1/4 cup fresh shredded parmesan cheese

Step by Step Procedure

1. Combine 2 Tbsp. olive oil, tomatoes, garlic, and salt in bowl.
2. Allow to marinate while making dough.
3. Brush dough crust lightly with olive oil.
4. Top with cheese, then tomatoes.
5. Drizzle with olive oil.
6. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly.
7. Remove from oven and top with parmesan cheese, then basil.
8. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.

The pizza finally coming out of the over is a sight to behold for me. The cheese is all bubbly hot and the smell is divine. The dough has some amount of chewiness which I love. And the basil leaves makes it even more flavorful. There are just a few simple ingredients in Pizza Margherita but it is big in taste. The long process of making pizza from scratch is very rewarding once you taste the pizza. I thoroughly enjoyed doing pizza at home. I will definitely try this again but with a different type of dough and toppings.

Good food at Home with Good friends

The other day, I tried cooking two local Singapore recipes and enjoyed it at the comforts of my home. I asked some friends over to try and taste these recipes. I cooked Pepper crabs and Char Kway Teow. Both dishes are my all-time favorite Singapore food and it is what I sometimes order when eating out.

The Pepper Crabs with its spicy aroma is just one of those dishes that you cannot get enough of. The crabs that I was able to get were fat and juicy. They were sweet and the smooth and sweet gravy really makes it a more special dish. Preparing the crab is just simple and there are a lot of websites there with videos even that will teach you how to prepare the crabs. Crabs are not cheap, it ranges from $38 per kilogram but it is very worth it, especially when you are going to cook it into a Pepper crab. The recipe which I included below is very easy to follow and with a very few ingredients. Actually, most of these ingredients are already in your cupboard. When cooked, it is just pure indulgence. The meat was tender and succulent. The sauce is dark but aromatic and spicy. Pure meaty-goodness inside the shell as every bits and pieces is infused with the peppery sauce. 

Char Kway Teow are fried flat noodles. It is one of my guilty pleasures because they say it is bad for your health. I also tried my hand on this but made it healthier to eat by using vegetable oil than using lard as what others usually do. I always have this at hawker centre and it is such an affordable and hearty meal. This recipe is also very easy to follow and just as yummy as those being sold at the hawker centre.

My friends really enjoyed the food and the evening at my house. Good company and nice quiet evening is what made these dishes special. These simple pleasures in life are meant to be shared with good friends. I will definitely do this again.

Pepper Crab

Ingredients

• 1 kg Crab
• 3 tbspn white pepper
• 1 tspn coriander seeds
• 1 tbspn minced garlic
• 1 stalk spring onion ( cut into 1 inch section )
• 1/2 tbspn cornflour

Seasoning

• 1/4 tbspn dark soy sauce
• 1 tbspn light soy sauce
• 1/2 tspn sesame oil

Directions

1. Blend white pepper and coriander seeds in a blender until fine.
2. Wash and clean crabs, discards lung and organs. Chop crabs into 4 pieces. Scald crabs in 250g of hot cooking oil for about 30 secs. Remove from wok.
3. Stir-fry minced garlic in 2 tbspn of hot cooking oil until fragrant.
4. Add in 1 cup of water and 2 tspn of blended white pepper and coriander seeds, and mix well. Add seasoning and 1 tbspn of cornflour solution. Bring to a boil. Add crabs and cover the wok. Cook for 5 minutes or until crabs are cooked.
5. Remove the crabs from wok. Add sectioned spring onion into gravy and stir-fry for 2 minutes.
6. Serve hot.

 

Char Kway Teow

3 to 4 servings

• Oil -- 1/4 cup
• Garlic, minced -- 2-3 cloves
• Sambal oelek (chile paste) -- 1-2 tablespoons
• Chinese sausages, sliced into rounds -- 1-2
• Shrimp, peeled and deveined -- 1/2 pound
• Fresh rice noodles -- 1 pound
• Soy sauce -- 1/4 cup
• Brown sugar -- 1 tablespoon
• Eggs, beaten -- 2
• Mung bean sprouts -- 1 cup
• Scallions, chopped -- 3-4 each

Method

1. Heat the oil in a wok or heavy-bottomed pot over high flame. Add the garlic and sambal oelek and stir fry for about 30 seconds. Add the Chinese sausage and shrimp and stir fry until shrimp is almost cooked through.
2. Reduce heat to medium and stir in the rice noodles, tossing them to heat through. Scrape the bottom of wok or pot frequently to minimize sticking. Then stir in the soy sauce and brown sugar and stir in to season the noodles.
3. Scoop the noodles away from the center of the wok or pot and pour the beaten egg into the cleared space. Let the egg cook until just set, and then stir into the noodles.
4. Add the sprouts and scallions and continue to cook, tossing frequently, until the sprouts are just cooked through. Adjust seasoning and serve.

Variations

• Authentic recipes use a mixture of dark and light soy sauce to give a darker color to the finished dish. Use 3 tablespoons dark soy and 1 tablespoon light soy sauce.
• If you can't locate fresh rice noodles, you can use dried rice noodles. Place 1/2 pound noodles in a large bowl and pour in boiling water to cover. Let set 20 minutes, stirring occasionally, drain and use in recipe as directed.
• Use 3-5 minced hot chilies in place of the sambal oelek if you like.
• If you can find Chinese chives, use them in place of the scallions.
• Other possible additions: shallots (add with garlic), chopped chicken meat, squid, clams, cockles, crab meat or tofu (add with shrimp), shredded Chinese cabbage, bok choy, spinach or other greens (add with sprouts).
• Add 1-2 tablespoons oyster sauce instead of the sugar if you like.

Wonderful Eats at IKEA

The IKEA restaurant is really for family dining. Families go there to really shop and eat. The parking is huge enough for family vans and SUV’s. It is such a delight to go to this huge store. I am always tempted to buy everything in that they sell. It is one of the places I hang out because of the nice food that they serve here.

IKEA’s café restaurant is one of the best places to eat in Singapore. It is one of those who serve good food in Tampines. Aside from the furniture, I am also tempted to buy everything in the market area. They are all wonderfully presented and you can tell that they are really fresh.

Today, I had an early lunch at the IKEA store in Tampines. I need some storage boxes because I am renovating my closet. I decided to eat there at the same time and food there is really nice. The Swedish Meatballs is my favorite, so I got one for today. It is very delicious. The sauce topping is one of those good sauces I had. It is so creamy and served with boiled potatoes. The jam works well when combined with the potatoes and the tender meatballs. I understand that this is also a favorite at IKEA of quite a lot of people. It still has the same delicious taste as when I started eating them so kudos to IKEA for their consistency. I also love their chicken wings. They are sinful but very good! So crispy and but the meat is very tender. Chili sauce makes it even more sinful. No wonder it’s a favorite for kids who eat at IKEA. Previously, I have tried the Poached Salmon. I find it well cooked, flaky and soft. For dessert, I got the chocolate mousse. It has just the right amount of sweetness and very creamy.

Food choices here are really great and reasonably priced. The food alone is worth the trip to IKEA. It is my happy place to eat and shop. So I say, I’ll see you again Swedish Meatballs!

Joyful Eating in Singapore

I am a culinary adventurer living, loving and eating here in Singapore. I have a sweet tooth and am a certified pizza and pasta lover. Eating Char Kway Teow is my stress relief, and having steak at Angus House is my heaven on earth. This blog shares my love for food (which should be obvious by now), as well as my dining experience from various restaurants and eating places here in Singapore. Note: I am neither a food critic nor a chef. I simply LOVE food. My joy is to go to restaurants and food markets or to try out local food that I find in the streets of Singapore.

I do cook once in a while, but it's simpler to walk into a restaurant and choose whatever food is in front of you. There's no shortage of restaurants and eating places here in Singapore. It’s a food haven for food lovers of all ages. It's such a great delight to see a variety of cuisines lined up in Newton’s Hawker Centre. They're the cheapest and tastiest food you could ever find. Food courts are also found in malls sans the heat and sweat that you will experience in Hawker Centre. But these are all the factors that complete the eating experience and I truly enjoy them.

Craving for food at the middle of the night is no problem here. Whether its burger and fries, beer or wine, pizza or pasta, name it, Singapore has just about every food imaginable. Markets are full of organic and regularly grown produce. Last night, I had a wonderful meal at the Songs of India. It is always a great experience to have good food and nice ambiance. The spices in the fish curry are singing in my mouth with its tangy and thick sauce. This charming restaurant is truly one of the best restaurants in Singapore.
So this is me enjoying food with you. Cheers and happy eating!