I LOVE FOOD !!!

Rozy is back in town yo !!!Recently i went home (Singapore) with TVB to shoot a travel and food program, introducing S'pore delicacies to U !! YES YOU !!!This is one job which most would envious Well I've no complaint for I really get to EAT EAT EAT and EAT !!! Many of these dishes may be normal to ME, however to other cultures may seem bizarre. Once upon a time, delicacies are rare foods that are difficult to prepare or obtain, served only for special occasions. Often the rarity or difficulty to prepare of a dish causes it to becomparatively expensive to other local foods. Nowadays people could make the impossible, possible !! You could EAT all kinds of delicacies as U walk along the streets of the Garden City !

LaksaWhat is Singapore food? It has its origin in Malaysia, Indonesia, China and India. Many claim that there is no such thing as Singapore food for that reason. They are only partially right. You'll still find the most authentic and tastiest of each of the cusines. What has been happening to the various cuisines since their first arrival a century or so ago is what we now proudly call Singapore Food. (Makan Time In Singapore)  

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Ingredients 1 lb (450g) mud crabs or soft shelled crabs

4 tbsp plain flour if using soft shelled crabs

3 tbsp vegetable oil*

8 cloves garlic, roughly chopped

8 fresh red chilli, roughly chopped

1 egg

2 spring onions (scallions), cut into finger length

1 tsp freshly squeezed lime or lemon juice

1 small bunch coriander plant (cilantro)

*For soft-shelled crabs, oil for deep frying

Mix together for Sauce 1 cup of water, 5 tbsp tomato catsup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt

Method Heat the oil in a wok or shallow saucepan over high heat. Add garlic and stir-fry for 1 minute. Add the chilli, stir-fry till fragrant. For mud crabs, add at this stage. Fry well till shells start turning red, add sauce ingredients stir well, cover with lid and simmer till shells are red. Break eggs into the wok and streak with a fork, simmer till cooked. Squeeze lime juice over and stir in scallions. For soft-shelled crabs, cut each crab into four, dry well, dredge in flour and deep fry till golden brown and crispy. Make the sauce as above, but omit the mud crabs. Toss soft shelled crabs in sauce just before serving.

By VIOLET OON