Buttered Fish Fillet & Beef Rendang
Sounds like there’s a party huh? Actually, we took my sister for lunch to our favorite Singaporean restaurant along Donzhimenwai Street just after our trip to the Ritan Park & Cean’s sports day activities. They serve peranakan or baba nyonya that reminds us of our years in Southeast Asia which explains our usual craving for Chinese-malay food. We ordered our favorite kway teow, satay ayam & beef rendang. Kway teow are fried flat noodles, especially popular in Singapore, Malaysia & Brunei. Satay ayam or skewered chicken in peanut sauce is basically Malay food. Beef rendang, on the other hand, is a dish that I usually identify w/ our beef caldereta. Of course it has a different flavor, which they say, has shallot, ginger, lemon grass paste, ground coriander, cumin, and nutmeg.
The serving was really huge that we almost couldn’t finish everything. The beef rendang was delicious but spicy that we decided to tapaw (take-out) half of it. We are not really a bunch of chilli lovers so for dinner, I did some make-over. I add onions, tomatoes, garlic and string beans plus a cup of water to the beef rendang to lessen the chili flavor. I also prepared deep-fried codfish fillet as I was inspired by my conversation w/ my cousin in Australia whom I chatted with thru YM. For some reason, we always end up talking about food every time we see each other online. He mentioned that a favorite down under is to oven-grill fish (I forgot, was it salmon?) marinated w/ lemon juice, salt & pepper.
What would be my favorite street food? Trick question. I was what you call the all-too-obedient child at home while the street kid-type once unleashed. When we were young I don’t recall our parents ever buy us any kind of food being sold in the streets with the exception of sorbetes or 
During HS & university days when food allowance was better, my preferred street food became barbeque – pork, hotdogs & the radical 
My sister requested for a chicken & mushroom dish for lunch so we grabbed some ingredients from the nearest supermarket & I cooked it following my instincts. I chose to do it the Chinese style, taking into consideration how I remember it ala-Ate Vi (Ate Vi as in Vivian), our Chinese interpreter. She lived w/ us for about 3 months during the 
Well here’s a dish that I cooked when my sister visited me here recently – spare ribs stew & steamed veggies – similar to my pork hamonado recipe.
what is there to say about nilagang baka or boiled beef? it’s a very simple dish that one misses when the weather is cold. still summer here in Beijing but what the heck? it’s like summer all year round back home anyways & we still love it (ofcourse the typhoons are always there).speaking of typhoons, let’s all save a prayer for 
This is a dish normally included in any restaurant menu w/ southeast asian cuisine, very popular to Singaporeans that it is also known as singa rice. I’ve been very much interested in the recipe for quite sometime & this is the 1st time I tried it successfully. I did tried once following the tips given by a bruneian-chinese friend. It was edible yes but not how it’s supposed to taste. Lately I found the time to check out the net so my chicken rice now tastes as it should be… or maybe even better!
Oh how I love my mom’s steamed tuna or sinaing na tulingan (my most requested dish from her whenever I’m back home on vacation) but we bought 
