lioness in japan

What will all the expat Singaporeans do without….Prima?!

So far, I’ve tried laska — pretty authentic — but of course mine tastes a little strange. I realised the fish cakes here aren’t made of fish. The closest thing I could find was a deep fried patty full of flour and vegetable bits. When I bit into it, I was horrified — it was mushy! Gross…

For my next bout of homesickness, I made hainanese chicken rice. An absolute disaster. Even if I followed the right steps, I think the flavours just tasted wrong — the sauce was too thick and the soup was nowhere near the clear broth you get. It had a chock full of stale veggies in a salty stock.

Today, I tried my hand at hokkien mee. It’s pretty much up there with the laksa pre-mix. I used hollow spaghetti and replaced the fish cakes with plain tofu. The end result was a light pasta filled with asian flavours. The prawn stock provided is quite authentic but I think the lack of fish sauce, bean sprouts and yellow mee has a lot to do with why it was a bit weird. Still, I am licking my chops from the sambal chilli. I wish I could have more tiny red chilli to add to my food here. So Singaporean hor?

Related posts:

1. Bakudanya: Cold ramen with spicy sesame sauce
2. My first nabe party
3. Dinner at Singapore Seafood Republic in Tokyo

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