Whenever I think about Singapore, the memory that fills me with so much longing is the Hainanese chicken rice from Tian-Tian at Maxwell Center. The tender, cooked-until-just-right-chicken, the fragrant rice, and the assortment of condiments that amped the flavor stakes of the simple chicken dish haunt my tastebuds. No trip would be complete without a visit, otherwise, it just wouldn’t be Singapore.
Hainanese Chicken Rice: My favorite Singaporean dish
In Manila, I get my Hainanese chicken fix from local branches of Singaporean chains. We’ve even tried ordering from a popular homecook who specialized in Hainanese Chicken. But it never occurred to me to try cooking it at home. It just felt too exotic, so I’d leave the cooking of it to professionals who knew what they were doing.
Spent most of Tuesday running around with family errands, like taking My Little Overlord for her vaccinations and doing the groceries. By midday, we were desperate for a sugar fix, so it was off to J.Co because doughnuts, right?
Dazzling Dream and Coco Mocha Frappe
For the record, I’m not big on fancy doughnuts because I usually find them too sweet. Just the sight of a frosted doughnut laden with chocolate bar bits makes my teeth ache. The exception I make is J.Co because the sweetness level of most of their flavors are aligned with my own preferences. That, and the way their doughnuts are so pillowy soft that biting into a fresh doughnut messes with my mind. Am I eating something, or am I eating dreams, rainbows, and unicorns?
Growing up, salted duck eggs or itlog na pula (red eggs) would make a common appearance on our dining table. We’d cut it up and throw it in with some diced tomatoes as a side dish for fried dishes, or as a main when I was being a stubborn picky eater who would refuse to eat what was on the table. Ah, those were the days.
First attempt. Not as oily as I’d like. The later ones nailed it.
Salted duck eggs are duck eggs that have been brined for a couple of weeks before being boiled. When sliced, the yolk would have a deep orange sheen. If it was a particularly good egg, you’d be rewarded with a bright oily sheen seeping from the yolk. Just the thought of oily salted duck eggs would be enough to make my mouth water.