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Published: July 22nd 2010
Wednesday July 21, 2010
I was once again anxious to attend my cooking class in Singapore and once again I chose this class simply based on an internet search. The difference is in Singapore everybody speaks English so I was not as concerned about being trapped in the countryside. The teacher Ruqxana is very well known in Singapore and teachers small classes in her home. I had signed up for a Malaysian Cooking class.
I caught a taxi out side the hotel and was at Ruqxana's home within 20 minutes I was the second person to arrive. I entered her home walking over a koi pond once entering the door I slipped off my shoes which is customary and was offered a wonderful cup of tea. I joined the other student sitting on the floor on pillows enjoying my surroundings. Her home was a delight to me, a style I envy but one I cannot seem to use myself, I would describe it as Bohemian. Surrounding yourself with items you love and that have a use not worrying if they match or are of the latest trend. I have always found this style so soothing but somehow cannot get
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Cooking Books lined along windowspast the somewhat disorder of things.
The items on the menu for the day were: Beef Randang, Sayur Lodeh, Serunding and Sambai Belachan Tumis. The Beef could be described as a Beef Curry Stew, the Sayur Lodeh was a Curried Prawn Dish, and the Serunding was an amazing roasted coconut used as a condiment. The Sambai was an very spicy chili sauce to be used as a condiment as well. Ruqxana cooked everything in front of us providing instructions on the history of the dishes, where to hopefully find most of the ingredients depending on where we lived, and provided examples of what else we can use as the protein in each of the main dishes. I can tell you most of the smells were absolutely unbelievable although there was one ingredient I will not be trying to find. It is called Belachan which is a shrimp paste that she had to roast over an open flame before using, it was quite honestly one of the worst smells I have ever been exposed to. The fresh leaves and spices she used were so unique, hopefully the new Asian markets that have opened all over Atlanta will carry them.
I definitely have a few new pieces of cooking equipment on my list, hopefully it will allow me to be able to come close to reproducing these amazing dishes. When we were all done cooking, Roqxana put on some quiet music lit some candles and we all sat around a large table and enjoyed lunch. Without question this was the best food I have eaten since I left Atlanta and maybe even for some time before. Stay tuned friends and family I hope to attempt these dishes at home!
I arrived back to the hotel and caught up on emails. I decided to take a short little nap as it was 3pm, the next thing I knew Rich was waking me up at 6:20pm......not sure why this trip has exhausted me so much. We headed to the Executive lounge for happy hour and decided we would head over to the Esplanade to take in the Hawker center. The best way to describe these areas are that they set up tables for the dinner and lunch time and each Hawker sells his or her best street food, they are an institution in Singapore and a cannot miss adventure if you
Cooking Class
Ruqeana...........wonderful teacher ever make it to this lovely part of the world. So we ordered some chicken fried rice, an Indian vegetable pancake dish that you dip in spicy peanut sauce and some barbecue chicken wings. It was truly great but after my afternoon meal it just did not compare.
We then walked along the water way at the Esplanade, I don't think the pictures do this area justice. It was one of my favorite places the first time we visited and still remains so. It is the most calming and romantic place I have ever been to. The views are unimaginable everyone is quiet and respectful of your privacy. There are wonderful restaurants and bars. Sometimes you are lucky enough to catch the symphony or other wonderful music events at The Theater on the Bay. Once again, if you ever get to Singapore which is becoming a big tourist area please do not miss this area.
Well until tomorrow my friends..........not too many days left.
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Tom
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Dinner
I can't wait to join you for your first dinner prepared by Chef Andrea. We are impressed with all that you have learned and know we won't be disappointed when you cook for us. Looks like you guys are now having some relaxation. Keep it up.