My small but adequately formed dining table can seat five hungry guests. I would love it if you could come and join me in tasting some of the wonderful foods from Singapore. I intend to give you my take on some classical Peranakan flavours (Malaysian influences) combined with some of my favourite dishes that Mum used to cook, to give you three rather large courses for you to indulge in and hopefully enjoy.
A platter of flavourful and spicy appetisers/ tasters (vegetable, fish and poultry) served with a nice glass of fizz.
SECOND COURSE - try some of each...
~Roasted Pork Belly with tofu and egg served with a sweet soy sauce lightly spiced with star anise and cinnamon. My interpretation of the Peranakan dish called Babi Tau Yu
~Slow cooked Brisket of Beef Rendang. A Malaysian classic
Both served with boiled rice.
~Side dish of Nonya Chap Chai (mixed vegetables)
~Side dish of Kway Teow (flat rice noodles)
Pandan Creme Brulee with coconut biscuits
This will really work with a nice Riesling wine.