CHILLI CRAB!:)

Being originated in solely in Singapore, the Chilli Crabs dish has now become yet another infamous Singapore specialty. Mud crabs are commonly use to prepare this dish and are then stir-fried in a semi-thick, sweet and savoury tomato and chilli based sauce.

This delicious dish has taken its toll in the neighbouring country of Malaysia. Chilli Crabs can be widely found at Singaporean and Malaysian seafood hawker stalls. Yes, the name Chilli Crabs would create a buzz of it being very spicy. However, Chilli Crabs dish is not spicy at all.

INGREDIENTS:

Crabs
Although Mud Crabs are commonly used, other varieties of crabs could also make this dish happen.

• Flower Crab / Blue Swimmer Crab


• Soft-shell Crab

Sauce
Chilli crabs sauce is usually semi-thick, sweet and savoury while some served watery. The red-tangy base of the Chilli Crabs sauce is usually chilli sauce and tomato sauce, then thickened with thickening flour and seasoned with garlic, vinegar and soya sauce. Beaten chicken eggs are added in towards the end to create egg-ribbons in the sauce. The eggs would give a very appealing and fluffy look to the whole dish.

Serves it right
Chilli crabs can be eaten with bread - french loafs or plain bread - or even plain rice. This dish is also about getting your hands dirty.


Chilli Crabs are usually found at hawker stalls. However, in Singapore, there is a restaurant that sells Chilli Crabs at an affordable price with a spectacular restaurant ambience and scenery.

BOTTLE TREE PARK RESTAURANT
81 Lorong Chencharu (Yishun)
Singapore (769198)

Operating Hours:
11.00am to 3.00pm
(Last order at 2.30pm)
5.00pm to 11.00pm
(Last order at 10.30pm)

After having your meals, there are some activities that you can do with your love ones. For just single/couple, you can enjoy this Couple Swan Paddling.

Other details:
Rental of 1 Swan is at $9 per 15 min block
Hourly Booking Rate (for 12 swans) - $500/hour

Operation Hours:
Every Saturday and Sunday only From 5 pm onwards

At affordable rates, you can go fishing/prawning, you can enjoy fishing and prawning with your family!

Long Kang Fishing Details
$10.00 per child.
Opens daily: 9am to 12mn
*Thursdays from 11am till midnight

Tank & Net Provided
Fishes Available: Red Guppy, Ribbons, Swordtail, Pacu, Goldfish, Molly

Prawn Fishing Details:
Cost is $14.50/hr, $29.00/2.5hrs or $43.50/4 hrs

Opens daily: 9am till 2.00am
*Friday, Saturday and Eve of Public Holiday: 9.00am till 3.00am
*Rods & bait are provided

RED SUP TULANG!:)

The infamous red sup tulang, or directly translated as the red bone soup is one out of the two MUST-TRY dishes in Singapore. If you think the Satay or the Hokkien Mee is mouth-watering, wait till you get your hands dirty on this.

Mutton bones, stewed in a scorching sweet, sour and delicious chilli concoction is one of the comfort food for most local Singaporeans. The chilli concoction infused marrow is considered as the best part of the whole Red Bone Soup.

This dish is served cabbage as the decoration with pieces of french loaf. It is best eaten with your bare hands. This dish is all about getting dirty. Prepare yourself with lots of napkins! :)

Believe it or not, Anthony Bourdain has the Sup Tulang as one of his favourite Singapore dish. Not to forget, celebrity chef Bobby Chin has tried it and loved it too! So, all you people out there, get your hands dirty and dig in!

For the proper way of eating the Red Bone Soup, and the reviews from Anthony Bourdain and Bobby Chin, click on the following link:

http://wn.com/Anthony_Bourdain_Street_Food_in_Singapore

HAJI KADIR FOOD CHAINS
505 Beach Road, #B1-13/14-15
Golden Mile Food Centre
Singapore (S119583)
How to get there:

MRT - Alight at Lavendar MRT

After all the wonderful meals had, why not chill, relax and mingle? Having come all the way from the Middle East, Sheesha has now been a practice for the local Singaporeans, especially the

youngsters.

Arab Street is known to hold the many chill-out places to have a sheesha session, smoking some hookah. Sheesha is so popular at Arab Street that you can easily find any bar, cafe or restaurant that provides sheesha.

The average price of a hookah is between $12 to $20. The price is based on the size of the hookah and its flavour.

HOKKIEN MEE!:)

Originated from Fujian, a province in Southeast China, Hokkien Mee is a fried noodle specially cooked in Fujian style. There are two types of Hokkien Mee, as shown below.


HOKKIEN HAE MEE

Hokkien Hae Mee is commonly served in Penang and Singapore, but each with its distinguished end product.

Hae Mee is cooked with a mixture of egg noodles and rice noodles. Noticing that this Hae Mee is light in colour, no dark sauce is used to prepare the dish. However, prawn is the main ingredient for the dish with slices of chicken or pork, squid and fish cake as the supplementaray ingredients.

In Penang, Hae Mee is prepared with a soup based and Kang Kong (Water spinach) as an additional ingredient. In Singapore, the common one is just stir frying the ingredients together.

HOKKIEN CHAR MEE

The preparation of the Hokkien Char Mee is similar to the Hokkien Hae Mee. However, what distinguishes the two is the apperance. Apart from that, Char Mee is commonly served in Kuala Lumpur and klang Valley.

Char Mee is dark in colour as dark soya sauce is used to prepare the dish where as the Hae Mee requires no dark soya sauce. In addition, prawns are not the main ingredient of Char Mee and Kang Kong is not included in the dish at all. This dish is a stir fry of egg noodles and rice noodles together with slices of chicken or pork, squid and cabbage.

This is where you can find nice, savoury Hokkien Mee:-

NEWTON FOOD CENTRE

500 Clamenceu Avenue North

Singapore 229495
(Click on the name to get more directions.)

Operating Hours:

11am to 2am

How to get there:

MRT - Alight at Newton MRT.

SATAY!:)

Satay, is amongst one of the common yet still a favourite delicacy of the locals in Singapore. One stick of satay will prove to be very addictive and is never enough. If you go for one, you would be craving for more!

The meats of Satay are marinated, skewed & then grilled. Satay or sate is originated from Indonesia, specially Javanese, where spread out across Indonesia. It is commonly made of beef, chicken, mutton or pork with spicy peanut sauce and some ingredient. Satay is now one of the common cuisine in several countries in South East Asia, like Malaysia, Singapore.

Following the tradition of the local Singaporeans, Satay is best served with ketupat (rice cooked inside the coconut leafs) or lontong (rice cooked inside the banana leafs).

If you wish to have a go at making your very own mouth-watering Satay, this might just be helpful:-

INGREDIENTS - Satay:

• 450g (1lb) of any meat en or pork
• 2 cloves of garlic cup of shallots
• 1 teaspoon corainder seeds
• 1 teaspoon cumin seeds
• 1/4 inch piece tumeric root
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup evaporated milk
• 1 tablespoon cooking oil
• About 25 bamboo sticks

Methods/Steps:

1. Cut meat into small, thin pieces.


2. Grind together until very fine: Garlic, shallots, coriander seeds, tumic seeds and tumeric.


3. Combine ground spices with salt and sugar.


4. Season meat with ground spices and let marinate.


5. When you are ready to grill, soak the bamboo sticks in water to prevent them from burning. Skewer the meat with sticks, do not overcrowd.


6. Grill satay sticks over a charcoal of fire (BBQ Grill), vasting occasionally with evaporated milk combined with oil. - For the brush, use the head of lemon grass, smashed and flatten resembling a brush.
   

INGREDIENTS - Peanut Sauce:

• 8 dried chillies (Soak until soft. Remove the seeds if you like it mild, not too hot and spicy.)


• 2 cloves of garlic


• 1/2 cup shallots


• 4 candle nuts (Alternatively, you can use Macademia nuts.)


• 1 cup peanuts, finely ground


• 1/4 cup cooking oil


• 1/4 cup thin tamarind juice (Get the tamarind paste, add a little warm water and squeeze the juice, straind.)


• 1/4 cup evaporated milk diluted with warm water


• 1 tablespoon sugar


• Salt to taste
  

Methods/Steps:

1. Grind together until very fine: Chillies, garlic, shallots and candle-nuts.


2. In a wok or saucepan, fry ground ingredients in hot oil for 5 minutes.


3. Stir in ground peanuts and tamarind juice.


4. Bring to boil.


5. Add diluted milk and salt to taste and bring to a boil again.


6. Serve with SATAY!
   

You may also want to try the delicious satay found in Singapore:

EAST COAST LAGOON
FOOD VILLAGE
1220 East Coast Parkway
Singapore 468960
(click on the name above to get further directions)

How to get there:
MRT - Alight at Bedok MRT.
Bus - Take bus service 401 from Bedok Interchange.
(Only available on Saturday & Sunday.)

There is interesting activities that can attract both local and foreigner which is Cable Water Skiing or also known as Wakeboarding where the participants are not pulled by a boat but by an overhead cable, very similar to a snow ski lift, but erected around the banks of a lake.

The speed that the cable travel is the same as the boat speed in tournament waterskiing and wakeboarding, with a top speed of 58kph

Operating hours:
Monday - Thursday10am - 9:45pm
Friday & Eve of Public Holidays10am - 11:45pm
Saturday9am - 11:45pm
Sunday & Public Holidays9am - 9:45pm
Phone: +65 6442 7318