Singapore & Penang Street Food

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1 km 0,5

for the addresses of the locations shown, please see page 212.

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Map N° 1: Penang (detail)

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Tom Vandenberghe & Luk Thys

www.lannoo.com

SPSF-CoverENG-DEF.indd 1

m Ar

lan

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9 789401 403672

with more th an 60 origina l street food recipes

Jal an

New York street food Isbn 978 94 014 0369 6

c o o k i n g & t r av e l l i n g i n S i n g a p o r e a n d m a l ay s i a

oy

To be expected soon:

Tom Vandenberghe is an experienced Asia-traveller and often organizes culinary trips. In addition, he gives workshops in his cooking studio Eetavontuur. Luk Thys is a passionate food photographer, with more than a dozen or more books to his name. Their books Bangkok street food and Hanoi street food were both amongst the prizewinners at the Gourmand World Cookbook Awards.

e

A must for anyone who wants to broaden his view of the world of gastronomy.

eL an

Hanoi street food Isbn 978 90 209 9784 2

Singapore &Penang street food

Lov

Bangkok street food Isbn 978 90 209 8783 6

harpen your senses and get ready to be carried away on a spectacular culinary journey through Singapore and Penang (Malaysia). As in the two previous books in this series, the authors focus on the tantalizing everyday street food found in these locales.

Tom Vandenberghe and Luk Thys serve up more than 60 authentic street food recipes, simply explained and photographed in an original manner. Through the eyes of these culinary adventurers you will become acquainted with a unique street food scene and its many different influences from China, India, Malaysia, Indonesia, Thailand and Europe. Tom’s fascinating travel story, spiced up with lively and entertaining anecdotes, provides a captivating introduction to the melting-pot of South-East Asian cuisine and offers outsiders an insight into the eating culture of each place.

co o ki ng & travelling in Singapore and m a l aysi a

S

Singapore & Penang street food

By the same authors:

24/04/13 21:33

 CHINA

Hainan chicken on rice

The power of simplicity: the iconic dish of the Singapore hawker scene and pure pleasure for your taste-buds.

Ingredients

2 1 1 1 1

litres chicken stock whole chicken, weighing 1.5 kg tsp. white pepper, finely ground tsp. light soya sauce tsp. sesame oil

Rice 1 tbsp. vegetable oil 1 clove of garlic, crushed 1 piece of ginger, crushed

Step

by

400 g uncooked white rice 1 pandan leaf (make a knot in the stalk) ½ tsp. salt Garnish slices of cucumber dark soya sauce chilli ginger dipping sauce (see page 45) 2 spring onions, sliced into fine rings coriander stalks

step!

01 Bring the chicken stock to the boil and add the chicken and the white pepper. Reduce the heat and poach the chicken for 20 minutes in the chicken stock.

02 Take the chicken out of the stock, and remove the meat (with skin) in large chunks from the bone. Brush the chicken pieces with the soya sauce and sesame oil.

03 Heat the oil in a steel pan and add the garlic and ginger. Sauté for 1 minute, until their aromas are released.

04 Add the rice and stir-fry for 2 minutes.

05 Add 1 litre of the chicken stock and the knotted pandan leaf to the rice. Bring to the boil and then allow to simmer for 15 minutes over a moderate heat. The remaining stock is used as a soup to accompany the dish.

06 Cut the chicken into bite-size pieces. Divide the rice between the serving plates. Make the rice look attractive by filling a small bowl and turning it out on to the plates. Add the chicken, cucumber, dark soya sauce and the chilli-ginger dipping sauce. Garnish with the coriander stems.

07 Serve with a bowl of chicken stock, garnished with the fineley sliced spring onion.

Good

to

know

Chicken on rice is a dish that can be found in different variations in most of the countries of South-East Asia. In Malacca I once tried a version with rice balls.

In other versions the chicken is sometimes roasted or even deep-fried.

A ddress

Tian Tian Hainanese Chicken Rice Maxwell Food Centre #10 Maxwell Road Singapore Open: 11.00 – 20.00, closed on Monday

Good

to

know

This dish contains a lot of oil and is therefore considered as being unhealthy by today’s standards. Originally it was a workers’ meal: a cheap way to feed large numbers, a high energy, nourishing meal. The traditional recipe uses cockles, but these can be replaced by other seafood, such as scampi or squid.

 MALaySIa, singapore & indonesia

Deep-fried banana 

Pisang goreng

At ‘Eetavontuur’ (‘Adventure in Eating’), we like to serve this with a ball of vanilla ice-cream. ///////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

Ingredients 225 g flour ¼ tsp. salt  250 ml ice-cold water  50 g icing sugar 





 

½ tsp. ground cinnamon oil for deep-frying 6 ripe but firm bananas, halved and cut ­lengthways down the middle

///////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////////

Step

by

step!

01 Put the flour in a mixing bowl and add the salt. Pour in the water, stirring all the time, until a smooth and creamy batter is obtained.

02 Mix the icing sugar and the ground cinnamon in a second bowl and keep to one side.

03 Heat the oil to 175 °C. 04 Dip a piece of banana in the batter and deep-fry it for a couple of minutes, until it is golden brown.

Shake off any excess fat. Repeat the process with the other pieces of banana.

05 Sprinkle with the sugar-cinnamon powder and serve.

GOOD to Know Pisang goreng was introduced into the region as a breakfast dish by the Portuguese, as long ago as the 16th century.

For a lighter batter, you can use soda water.

Address

Geylang Lor 20 Banana Fritters Old Airport Road Food Centre, #01-57 Singapore Open: 10.30 - 21.00

A ddress

Ho Ping Coffee Shop Kampong Malabar, crossroads Penang Street Georgetown/Penang Open: daily, 17.00 – 22.00

PENAN

G

1 km 0,5

for the addresses of the locations shown, please see page 212.

Leb

uh

Ligh

t

Pe

n

la ka

n

W

eld

N

Map N° 1: Penang (detail)

0

ia

ia

h

lan

Lb

Pe

a nk

yu

L

Kim

be

u eb

h

rle

y

Ca

rn

v ar

eld

t Vic

at G

on

lia Chu

on

g

ine

Le

Jala

nM a

w

ee

gaz

uh

ar

Lbh

Ch

Jala

n Tr ans

fer

h

g

ng Bu an

r iste cal

at

Penang Times Square

Keram

rm

an

Jal

J

ala n

Pa

ng

ko

r

Jal

aw

an

ai

Ma

Jalan D ato’

n

Jal

eorgetown

Sh

so

hm

ad

An

nA

lan

a

Ja

i

lta

Sit

Su

u

Jalan Perak

nK el

ro

Ab

Jala

Lo

ng

ah

Jala

nM aca

list

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Ja

lan

Ke

da

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lab Ma LK.

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an

n

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la

on

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Ja

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rv

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Ac Lb

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Ga

ia or

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bh tL

Le ar

h

na

h

Farquh

Lb

r Ca

Y. C

Lebuh

n

h

ul Ch h bu

en

C.

na

Tom Vandenberghe & Luk Thys

www.lannoo.com

SPSF-CoverENG-DEF.indd 1

m Ar

lan

Pe

9 789401 403672

with more th an 60 origina l street food recipes

Jal an

New York street food Isbn 978 94 014 0369 6

c o o k i n g & t r av e l l i n g i n S i n g a p o r e a n d m a l ay s i a

oy

To be expected soon:

Tom Vandenberghe is an experienced Asia-traveller and often organizes culinary trips. In addition, he gives workshops in his cooking studio Eetavontuur. Luk Thys is a passionate food photographer, with more than a dozen or more books to his name. Their books Bangkok street food and Hanoi street food were both amongst the prizewinners at the Gourmand World Cookbook Awards.

e

A must for anyone who wants to broaden his view of the world of gastronomy.

eL an

Hanoi street food Isbn 978 90 209 9784 2

Singapore &Penang street food

Lov

Bangkok street food Isbn 978 90 209 8783 6

harpen your senses and get ready to be carried away on a spectacular culinary journey through Singapore and Penang (Malaysia). As in the two previous books in this series, the authors focus on the tantalizing everyday street food found in these locales.

Tom Vandenberghe and Luk Thys serve up more than 60 authentic street food recipes, simply explained and photographed in an original manner. Through the eyes of these culinary adventurers you will become acquainted with a unique street food scene and its many different influences from China, India, Malaysia, Indonesia, Thailand and Europe. Tom’s fascinating travel story, spiced up with lively and entertaining anecdotes, provides a captivating introduction to the melting-pot of South-East Asian cuisine and offers outsiders an insight into the eating culture of each place.

co o ki ng & travelling in Singapore and m a l aysi a

S

Singapore & Penang street food

By the same authors:

24/04/13 21:33