Chicken Rice

A hungry stomach and the desire to explore got me to a Chicken rice joint on a dripping evening in Singapore. A twenty odd seator restaurant on the Thompson road was quite a place when I first saw it standing across the road.

Typical Chinese Singaporean decor....or may be a no decor with dim lights, a tired chef, an old man sipping his share of ale in one corner and waitresses chatting among selves waiting for customer...was quite peaceful for me..

I grabbed a seat and asked for a portion of chicken rice and a Tiger...being an order after a long time that evening, the chef fired up the steamer and waited for the simmering stock to boil....

....while the stock was getting heated up to be served, the chef skillfully cut the boiled chicken with his cleaver and arranged on a plate with some spring onions and cilantro, a steaming hot bowl of flavoured rice and the stock came along....

Traditonally the chicken is served cold with warm or hot accompaniments....paired with Tiger, it was a sure trip to paradise.

Chicken rice or 'Hainanese chicken rice' is a Chinese preparation with lot of variations. The chicken is boiled with the skin in a pork or chicken stock. The rice which is also referred to as 'oily rice' is made by using a special chicken stock using plump birds for better oil extraction. The usual accompaniments are chilly sauce, soy sauce and sliced cucumber.

This chicken rice shop as it is named, serves good chicken rice at a very decent price of SGD 2.5.

If you like the idea and prefer to spend that solitary soaked evening with that chilled Singaporean barley brew...then don't miss this place...

Macaron

Macaron has always been a centre of gastronomic attraction all over the world. Its smooth and crisp shell and soft center with a filling of a flavoured ganache has attracted many young chefs to try their hand in perfecting the art of making a perfect macaron.

As far the history goes, 'Gerbet' or the 'Paris macaron' as it was initially called, has been claimed to have invented by both French and Italians. Though Larousse Gastronomique writes about its invention in central Franch in 8th century, the exact details are still not known.

Essentially almond powder being the principal ingredient, it is supported by meringue (egg whites and sugar whisked together) and of course skillfull 'crouting' or drying the macaron before the baking gives the characteristic cracks.

Though every one has their own recipe for the delicacy, French macaron are considered the best in the world. With places like Fauchon, Laduree and Pierre Herme; Macaron has been given a new style with every passing day.

My interest in the little monster started when I got the chance to browse through the copy of book from Lenotre some years back and since then I have been trying my hand and taste buds in making and tasting them wherever I travel.

Recently was in the Ion Orchard at Singapore and saw this stratigically located tea shop at the second level which reminded me of a Victorian high tea place. TWG tea salon serves a wide range of tastefully selected Macarons. Flavours ranging from Caramel, mint, lemon to rose and chocolate, the macarons at TWG are just the right texture, crisp shell and soft and chewy center with the burst of right flavours. Unlike other macaron boutiques, you can buy a macaron at a very competitive price of SGD 2 and a box of a six will just cost you SGD 12. A must go place for good macarons.

Just like any other classic, it too has its own variations, most of which exists in France. With fillings ranging from nut based to simple ganaches and buttercream, you will find Macaron changing from shop to shop and town to town. 'Makaron' is the Japanese version where the almond meal is replace by peanut powder and served extensively in the northern town of Sendai.

And it goes on and on...hope to find more soon....