Dinner: Idli (rice cakes) with 4 chutneys including cocounut and corriander and a small pot of a curry soup type thing which you dipped the idli and chutney in. Really really tasty. We also had ghee pongal (rice cooked in ghee with whole peppers, nuts and curry leaves).
Following this, we had Dhosa(pancakes) – and mine was Dhosa masal, which means it was filled with a light potato curry; a bit like bombay aloo.
- Coffee – commonly served in Singapore with sweet evaporated milk and milk. It’s served with a deep saucer and you “pull” it by pouring it from cup to saucer and back. This quirk is derived from the Indian teh tarik (tea and pulled) and helps to cool the drink and supposedly add taste
- Lunch – Chana Bhattura – chickpeas and bread. This was a light chickpea and pea curry with a large bread on top which is sort of inflated when served and you squeeze lime on top of it. You then use your hands to spoon up the curry with the bread.
- Dinner – Japanese, this time. We started with sashimi (salmon, swordfish, tuna, yellowtail, octopus and prawn (cooked)), followed by yakitori (chicken, pork belly, pork leek garlic, salmon belly, steak, tomato ham and cheese). Washed down with a much-needed Kirin.
Morning – Kaya toast – which consists of (very) soft boiled eggs, coconut jam toast (Kaya) and sweet coffee
- Lunch – Chicken Rice. This is supposed to be something of a Singaporean speciality. The chicken and the riceare cooked in a master stock of rice and pork so the rice has lots of flavour and the chicken is very tender. It’s served with a small amount of very hot chili sauce and concentrated soy sauce on the side. Hiana refers to the region of china that the cuisine style comes from
- Dinner – Seafood feast. If I had time I would go on and on about this. Essentially, an incredible feast of pepper crab, drunken prawns, steamed fish and various other wonderful tidbits. The crab in particular was incredible.
By the end of all this, I became pretty accomplished at eating with my hands, not something that came quickly, but so far in Malaysia cutlery has been very forthcoming!
More to follow about scuba, curry and grilled fish…