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of steam-baking, and another hour of baking to achieve incomparable succulence. The accompanying curry gravy is made with fresh milk and the same spice mix slow-cooked to ensure a perfect fusion of flavours. It is complemented by chunks of potatoes, carrots and onions that are wok-fried with curry powder. The best way to enjoy it? Serve it in the style of a stew – scoop a generous portion of curry gravy onto a plate of turkey slices with the wok-fried vegetables; and have slices of baguette ready for dipping. Try it at: Deli, Goodwood Park Hotel, 22 Scotts Road, Singapore (available till 18 December)
GOODWOOD PARK HOTEL
Tuck into this comforting festive dish that takes on familiar Asian flavours
he mouthwatering trifecta of turkey slices, gravy and cranberry sauce may be a Christmas staple in Western households, but Asia’s answer to this dish takes on a more flavourful interpretation – the Portuguese-style curry turkey. The golden-brown roast is served with a mildly spiced Portuguesestyle stew, which is said to have originated from Macau. In Singapore, chef Foo Jong Kwang of Goodwood Park Hotel revives a 20-year-old recipe of Portuguese curry chicken to create this speciality for Christmas. Its essence lies in the homemade marinade of fragrant spices, including garlic, ginger, dried chillies and turmeric. The turkey undergoes two days of marination, an hour
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