Feeding the Friedlanders has moved to www.feedingthefriedlanders.sg

Hi everyone, I’m so sorry it has been a week or so since I last posted – but boy have I been busy creating a brand spanking new website to share with you!

I am super geeky excited to introduce my new website….
feedingthefriedlanders.sg

Please subscribe to my new site today so you don’t miss a post. There is a ‘subscribe now’ box on the right hand side of the page near the top…see the screenshot below.

So what are you waiting for? Come on over and say hello!

I’m sharing recipes, meal plans, fun stuff and the ‘need to know’ stuff for families living in Singapore. I’ve even moved across all your favourite recipes and posts from the old site so you won’t miss a thing!

Ooey Gooey Garlic Camenbert

 

I follow a blog called Food Fellowship and Wine and just received a post from the lovely Ms. Carla documenting a deliciously easy cheese starter or snack perhaps. In fact it is so easy she says you could do it for breakfast, lunch, dinner and snacks between.

image from Food Fellowship and Wine blog

A friend, Mr V, served up this melted Camenbert appetiser many moons ago and we all wondered at its sophistication yet simplicity… If I ever get asked in an interview “if you were a dish, what dish would you be?” I shall have to opt for this one. On second thoughts perhaps suggesting I am a slightly strong smelling cheese dish might not be so wise.

In another fortuitous coincidence I purchased my parents a  Camenbert baking dish for this very baking scenario a few christmas’ past, so the recipe clearly speaks to me. Thank you Carla for your wonderful post and reminding me what a delicious and simple dish this is to cook.

Here’s link…

Ooey Gooey Garlic Camenbert.

Golden Beer Batter & Flowery Twats

Good Saturday Morning everyone. Hope everyone had a good week. This week’s meal plan is perfect for the sleep deprived parent who needs it easy.

I find a spot of humor always helps when its been a tough week and below is an oldie but a goodie from Fawlty Towers….or Flowery Twats for those seasoned FT watchers.

Day one – Ode to Manuel…Basil Ratatouille Pasta (pack this with veggies and blitz for fussy eaters)
Day two – Sausages (chorizo, plain pork), Sweet Potato, Caramalised Onion and Feta
Day three – Golden Beer Battered Fish, Chips and Peas
Day four – Chicken Curry with Green Beans and Rice
Day five – Meatballs Spaghetti in Tomato Sauce

I made fish and chips, which was a bit of a watershed for me as I have never deep-fried anything in my life! Well, I shallow fried in my wok. But it really was fish and chips. And I hasten to add for my dutch ‘air-fryer’ missionaries – this would not be possible in an air-fryer. Own your deep-fat-frying I say, stop pretending it’s healthy. At least if you do it the proper way, its’ such a pain in the arse to clean up, you won’t do it that often – which is probably healthier than finding a quick and easy way. That’s my logic any how.

Easy Cooking Week Day Meals
…it’s your choice this week, make the meals from scratch or grab a helping hand using pre-made sauces or take outs e.g. the tomato sauce for the meatballs, fish and chips, curry pastes…

The Weird S**T section at my supermarket….

Hello Hello. I wish to introduce my adventures in cooking food stuff I find in the (fondly named and fascinating) ‘Weird Shit’ section of my local supermarket.

I promised myself recently that living in Singapore second time round, I’m going to learn how to cook some delicious local food. I am always interested in stretching the technical side of my cooking too, so learning how to make steamed chinese dumplings, ‘carrot cake’, and a yam ring are on my list… along with some sweet favourites such as Sago Gula Melaka. Hmmm sedap sekali. Whilst we live in Singapore I know that I will never create a dish as expertly as the eateries down the road, but I want to know more about the dishes, ingredients, culture behind the dish, and stand a chance of recreating the dishes when this expat stint in Singapore comes to an end (which it will some day do, sniff). Best of all, the local ingredients are cheap lah!

Introducing pandan leaves…

I am one of these people who love nosing round art shops, and I’ve really just transferred that fascination across to cooking and supermarkets. Wow, look at this, what do you do with that, pretty colours, weird textures… oooohhhh….squigdy. You get it? Some stuff is less weird and more just not the usual items on my grocery list, but they soon prove to be great staples for simple local dishes, for example fresh udon noodles for making laksa, or pork balls for noodle soups – which I found the kids loved. You just have to watch out for the ol’ MSG which does tend to pop up quite a lot over here. Ever wondered how those takeaways get soooo damn tasty?!

This weeks weird shit purchase was Pandan Leaves. Pandan leaves are used in a huge number of Singaporean/Malay dishes. The green leaves have a subtle flavour a bit like tea (to me), and can be used in savoury and sweet dishes. They are used quite often with sticky rice, or to wrap chicken or fish that is then steamed. They are also used in sponge cakes and sweet jellies. I got a bunch of leaves from the supermarket that cost me 80 cents and just the smell in the house from them was great. I decided to do a rice pudding using them and soft brown sugar to create my western asian fusion Pandan Coconut Rice Pudding. Well it tasted good…. the colour was just a bit of an  un-appetizing brown green!! I’ll add recipe soon with link here… (I promise Barb!)