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.

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