Hey guys, we are in Singapore! This beautiful country borders Western Malaysia and is guarded by the mythical merlion (seen above). This figure came to life from the combination of its previous name Singapura (lion city in Malay) and honoring the the past, modest fishing village that the country started as (hence lion head and fish body). Singapore is known for its ban on chewing gum, affordable street food, and its summer-like weather year round (it is situated near the equator).
For a smaller country Singapore is well-known for its incredible cuisine, especially seafood. Rice, noodles, and other meats are also found in many of its dishes, but today we pay tribute to seafood. I was originally going to make the very popular chili crab, but I couldn’t buy any crab locally.. only crab meat for crab cakes and that wasn’t going to cover it. So the next best thing was chili prawns (or shrimp).
The dish consists of a sweet and spicy chili sauce that simmers prior to the addition of the seafood of choice. At the end a beaten egg is mixed in briefly and the dish is removed from heat to serve over rice or noodles. Luckily I had some leftover coconut rice which paired wonderfully! This dish is so good that it’s mentioned in the top 50 best dishes on CNN. The recipe can be found here.
So we loved it, obviously. It was sweet with a mild heat, the ginger and garlic coming through well. The egg made the sauce creamy and delightful, just make sure not to let it sit too long so the egg doesn’t fry. Our only suggestion would have been some vegetables added to the mix to complete the meal. We absolutely loved it and will be making it in the future! It was rated 8.5/10.
For our third day in Greece Ian made another recipe from Kokkari: Contemporary Greek Flavors. He has great understanding of Greek food from his experience as a line cook in a Greek-Italian restaurant and is part Greek himself. For those reasons that is why we decided to spend a week here – what a rough decision!
With Greece’s vast coastline and numerous islands it makes sense why seafood is a staple of their cuisine. Garides tou fournou roughly translates to baked shrimp and honors the delicious crustacean. Other common seafood that is used widely in Greek cuisine include sardines, squid, anchovies, smelt, mackerel, and bogue. It is not uncommon to find other varieties of seafood on the plate since this country is all about fresh ingredients. In this dish you will find shrimp that are topped with a flavorful shell-infused stock/tomato sauce and a healthy amount of feta. Yum yum!
The additional of dill to the sauce took me by surprise at first, but remembering our track record of dill and seafood pairing I knew it was going to be good. Thinking back to Libya as well we discovered the beautiful combination of dill, cinnamon, and tomatoes. You never know what unique pairings you are going to find by traveling by taste bud!
All aspects of the preparation and cooking was straightforward and easy to follow. The ingredients can easily be found in most grocery stores and it did not take long to finish. Making your own seafood stock is simple and a great way to save a little moolah. I don’t know why I had never thought to do that before..
We really enjoyed this meal and thought the addition of orzo was a must. Cooking the shrimp at a higher temperature allowed for a wonderful crust to form and give the dish a nice contrasting texture. Feta being incorporated in the sauce and garnished on top gave the sweet sauce a punch of saltiness (don’t go overboard adding salt to the dish!).
We loved this elevated shrimp dish and rated it 8.5/10. We give props to the orzo as well since this dish would be incomplete without it. If you don’t like shrimp you might be able to get away with scallops- let us know how that goes of course! If you still feel it needs more try pairing it with a fresh salad and a glass of your favorite white wine. Onto the last meal in Greece!
G-day mate! The third dish I will be preparing is prawns on the barbie. Unfortunately, it being winter in Maine, I will be unable to use my grill. Grilling is a preferred way in Australia to prepare meals, especially when the weather is warm. In Maine we too love to grill, but with an apartment set up grilling in the winter doesn’t work out. I will try my best to bring a grill essence to the meal.
But first a little vocabulary..
Barbie is Australian slang for grill and prawn is referring to shrimp. Prawns are popular around Christmas time, however Americans on average eat more than Aussies!
Fun fact: The phrase “put another shrimp on the barbie” originally came from a commercial made by the Australian Tourism Commission in 1984. Paul Hogan starred in this ad and first said this line. Come to find out the phrase isn’t all that accurate as you now know shrimp is referred to as prawns!
Also a little side note- you all need Camp Mix in your life. I put it on EVERYTHING, it’s very versatile! I used it for my salt & pepper seasoning for this dish. It can be found occasionally at Reny’s, but if not you can find it here.
I sautéed the veggies and shrimp to give them a grilled vibe for this dish. I saved the marinade to cook the veggies in to bring it all together. We thought it was a nice, refreshing dish that I could see Ian BBQing in the near future. Another good rating of 7/10..
The last meal we will be bringing to you this week is the Aussie Burger🍔 I hope you are ready for a hefty burger with everything, but the kitchen sink.