Vegetarian Biryani

This didn’t come out of my kitchen, but I had dinner at the hawker centre next to Compass Point at Sengkang last night. I tried to order a chicken biryani at the Indian food stall, but was informed by the Filipina cashier that they were a vegetarian stall. OK, so I ordered their vegetarian biryani.

On the left, with the lid still on, we have Indian “coleslaw” which is cucumber pickled in yoghurt. The desert is a piece of very sweet fried dough. Next to it, that red stuff is actually a paneer gravy. Yes, cubes of white Indian cheese cooked in some red-dyed gravy. Then finally on the right, we have a bowl of mixed vegetables cooked in very thin coconut gravy.

The rice is quite OK, but I’ll have to say that I miss my curry chicken. Biryani just doesn’t taste right without the curry.

Fried Lala (Clams)

This is virtually an idiot-proof dish. No experience required. Just a bit of common sense.

First things first. Cut some minced garlic, spring onion, ginger, fresh chilli padi and toss everything around with some oil.

The star of the dish, the lala (clams). Just dump everything in and turn up the heat. Just as things start to get a bit fluid, add a teaspoon of salted beans.

Cook till the clams open up. Scoop up and serve your lala piping hot. I’ve added a bit too much salted beans here. Remember that lala is very flavourful and it really doesn’t need much seasoning. Other than that little warning, it’s very easy to cook.

Just don’t get the wrong lala.

Here come the teletubbies

© Chan Joon Yee

The Many Different Styles For Gong Bao Chicken

Lela gives us very clear explanations on how to prepare the dish, but I suspect it won’t taste very “gong bao”.

Chinese stir fry dishes emphasise 火候. The above video demonstrates 火候. Yes, gong bao chicken is a very oily and spicy dish. Authentic gong bao chicken is extremely complicated. Also, it won’t taste gong bao without Sichuan peppercorns.