Culinary exploration Singapore!

Ok confession I was excited when this one came up. I love Asian food especially Thai influenced rather than Chinese. I was doubly excited when realizing that it's not a stretch to run to Ranch 99 where I can obtain most ingredients for a fraction of the cost of eating out. I'm even contemplating getting myself a bamboo steamer and I've certainly been toying with the idea of purchasing a bamboo mat to make sushi rolls. The other bonus is ultra fresh fish at a decent price and a great selection to boot.

So we did our shopping foray Friday. Now I did my usual Internet research and it discovered one of the signature dishes is chili crab. Anyone living in the bay area should be aware that right now is crab season and if you weren't you are now. A couple of weeks ago we were given live crabs which as squeamish as I felt about the prospect of cooking them I decided to challenge my fears. That experiment involved cooking four live crabs! We survived more than I can say for the crabs. I also made some of the best crab cakes I've ever tasted!

So we do our shopping. Lesson number 1 check out the fish counter first as they will steam and prepare any live fish for you. We left it to the end of the trip and then had to twiddle our thumbs for 15 minutes while they steamed our crab. Lesson number 2 the fish is fresh, my crab was a lively dude before they steamed him believe me he was moving around a lot! Next time I might consider bringing a cool box or something to transport the live crab home instead. But having done my reading on crabs I'm a bit wary of making sure these things are still alive when you cook em and we weren't prepared enough to take home a live specimen. You want plenty of ice for transportation.

Today is Sunday, the menu is going to include fried rice, which traditionally you use left over rice. My problem I have no left over rice! So instead I'm going to make some today so I can use it tomorrow not really living up to the ideas of using it up hehe. I've also picked up some spring rolls and pot stickers, now neither of these are traditional to Singapore. However I'm aware that as this is a dish I've never cooked before I need a back up plan invade its either indelible or that we may have picky eaters. Dessert is easy and something I think everyone will eat and if they don't tough!

I will post up pictures of this feast tomorrow before we annihilate everything. Oh and tonight we get beef stroganoff! That involves heating left overs from last week and cooking pasta.