It’s almost the end of Phase two after two months of the end of the Circuit Breaker. Things are slowly picking up and returning to normalcy – at snail pace – but at least I can glimpse some light at the end of the tunnel now.
I can’t recall if I ever did mention on my blog posts before, but the most memorable Chicken Biryani that I’ve ever had was at my primary school, from the Muslim stall at the school canteen. The stall sells chicken biryani only on a specific day of the week, and I would always eat this dish whenever it’s available. The rice is very nice and fragrant and I especially love the way they cooked the chicken and its gravy. So soft, so delicious, so yummy.
A gratin is basically any dish that is baked in a shallow dish and that has a browned crust at the top of it, either with cheese or breadcrumb toppings. In French, gratin means ‘to scrape or grate’, which makes clear reference to the skin or crust that appears at the top of the dish. A potato-based gratin is the more common type of gratin, and the easier one to prepare as well. You can also make other types of gratin that consist of seafood, smoked fish, vegetables or pasta.
Why do I have to make chocolate when I can simply buy it off the shelf? Because I would like to experience the process of making it; because I want to see what ingredients make up chocolate; because I want to fill up my fridge with some snacks; because I want to be able to use the new pig tray that I bought from Phoon Huat.
Chinese popiah is a popular side dish which uses spring roll wrappers to roll up a combination of cooked, grated turnips and other ingredients including eggs, bean sprouts, prawns and some basic condiments. There are different types of popiah dishes in Singapore, depending on one’s dialect and preferences. For example, some would use omelette strips while others use grated or sliced eggs; some with more vegetables while others less.