Dinner tonight - prawn noodles with stewed pork ribs dipped in dark caramel soy sauce and cut chilli padi. I'm a fan of hay mee (yes, that's how we call it in S'pore not HAR mee) with chilli powder in the soup. I pressure-cooked the pork ribs first with water covering the top of the ribs so it also doubles as the soup stock. After 1 hour, the pork ribs are melt-in-your-mouth soft. Add prawn stock, fried shallots, chilli powder and prawns. Cook for another half an hour and it's ready to be eaten. The soup was rich, strong and just absolutely sweet.
Melbourne, the food capital of Australia, where multi-cultural cuisines reign supreme. You've arrived at a food blog where good food has no boundaries - be it restaurants, cafes, takeaway joints and any other eating places. Recipes to try out with successes and failures blogged to no shame. The focus is on authentic Asian (Singapore) food found right here in the heart of Melbourne. Just remember, the best dining experience could surprise your tastebuds when you least expect it. Get ready to be surprised on my food journey. Bon Appétit!