This is a roadside eatery that is able to whip up some awesome dishes. I don’t this place can pass any NEA inspection, but who cares? The food is great and I’ve lived to share this … and go back again.
A pretty little roadside kitchen.
Fried shrimp. Goes very well with beer, rum, whisky …
Fried fish that tastes a bit like shishamo.
Their killer fish curry!
Cheap, simple and tasty.
© Chan Joon Yee
My kitchen will be temporarily closed when I travel to Nepal during the school holidays. In its place, will be kitchens in Nepal which will whip up plate after plate of dhal baat for one whole week. Let’s see how my pampered little kids are going to survive this. OK, some of you may not know what dhal baat is.
Steamed rice, curry vegetables (carrots, cauliflower) and a cooked lentil soup called dhal are the main components of Nepal’s staple food. The dish is called dhal baat. Porters can eat a mountain of this.
Above is a video taken by me at a lunch stop on the way to the Langtang Valley just north of Kathmandu. This is as authentic and unadulterated as it gets. The mutton is even rubbery. It’s going to be one heck of an adventure for uninitiated Singaporeans.
© Chan Joon Yee
It’s a product from the Philippines – dried fish bones, also known as Tocino. A Filipino friend gave this to me. I decided to give it a try.
As per Filipino instructions, I fried it in oil. Be warned. This stuff burns very quickly. Make sure you fry on low heat.
Here are the fried fish bones. The consequences of frying at low heat – oiliness. The bones are softest at the thinnest areas, but the thicker areas were quite a challenge to chew.
© Chan Joon Yee