Best Thing We Ate This Week: Prawn sambal with petai at Folklore
The effort and fourth dimension it must take taken for this sambal to cook was palpable in every mouthful. Information technology had the resonant depth of caramelised shallots and toasted belacan (fermented prawn paste) spiked with the rut of red chillies. Swimming in that spicy goodness were fresh, sweetness prawns and petai beans, which all made for a delectably circuitous care for.
In the year since it opened, Folklore has drawn Singaporeans and tourists alike. They flock hither for Chef Damian D'Silva's menu of Peranakan and Eurasian fare culled from his family'south repertoire.
With this new menu, D'Silva delivers a wider range of Singapore heritage nutrient that continues to draw from his family'south canon, including recipes inspired past close family friends like his Indonesian aunty Zainab.
That explains the addition of dishes like Opor Ayam (South$24), a fragrant coconut-enriched chicken stew flavoured with the likes of ground shallots, cumin and coriander; and Sotong Masak Sambal Belado (market place price), which sees perfectly cooked rings of squid served in a fiery sambal comprising chillies, tomatoes, lime and lemon basil leaves.
Folklore is i of only iii restaurants on the island that serves traditional Eurasian nutrient, and here, D'Silva delivers on hard-to-find delights like Ambiller Kacang (S$sixteen).
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Ambiller, which translates to "whetting the appetite" in Kristang, the Portuguese-Eurasian dialect, does simply that with green beans and pork belly stewed in a mellow mix of spices hit with the tang of tamarind.
While there is a option of kueh and other local desserts on the menu, a great way to end a meal here is with the decidedly Chinese dessert of chilled white fungus in papaya soup (S$12).
Refreshingly cold and judiciously sweetened with rock sugar, it feels like a lite, virtuous dessert subsequently all that hearty fare.
At a glance, Sociology'southward card seems disparate, what with dishes that run the gamut from Indonesian to Malay, Chinese, Peranakan and Eurasian.
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Just it succinctly captures the spirit of Singaporean family nutrient – that delicious melting pot of cultural influences that truly define our everyday experiences and relationships with one another.
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Source: https://cnalifestyle.channelnewsasia.com/cna-lifestyle/best-thing-we-ate-week-prawn-sambal-petai-folklore-218246
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