Makansutra

	Chwee Kueh Their stall simply says chwee kueh and they specialise in it. The cake is quite wobbly but not squashy. They are so specialised that they created two types of chai po toppings - a sweetish and a savoury version which they mix in that same scoop of it. The chilli is quite spicy and they replenish and refresh the chai po everyday.
	Fresh Fish Seafood Soup The overall sensation here is appealing but not ''wow''. But we like that the boss is very generous with his fish slice portions (a key selling point here it seems). Folks like the fish slices on instant noodles (strange but popular). They also have a seafood soup (squid, prawns, fish etc.) and it goes nicely with a bowl of rice. The broth is pleasantly sweet and aromatic. Beware the long queue each day.
	Bugis Traditional Snacks She's Teochew but is happy to offer her Hakka specialty because a Hakka makan master was happy to teach her many years ago. They made the pasar malam rounds initially but got settled comfortably with her little stall here over decade ago. Hers comes nice and spongy with a comfortable chewy-ness about it. They fry it fresh on location and flavour it with the usual black fungus and mushrooms with dried shrimps, minced pork and spring onions. A hearty portion begins at $3. They also sell a range of ''other dialect and culture'' snacks like popiah, pie tie (top hats) and jian dui (Hainanese fried doughballs).
	Hai Nan Xing Zhou Beef Noodles You can tell that a lot of meat has gone into making the stock - bits of soft beef float atop the stock pot. It is rich, robust and very comforting. The gravy for the dry version through is a little on the sweet side. Do remind them not to overcook the meat for a more tender sensation.
	Mei Xiang Goreng Pisang They use the decadently perfumed and creamy Raja bananas for its honey-sweetness- a very appealing contrast with the well-fried, crispy and lightly gummy batter. Their tapioca and yam comes very soft, with a crumbly bite.
	Chin Mee Chin Confectionery Step into this old institution in Katong and it's like a step back in time. It's not retro, it's just old and well maintained- mosaic tiles, glass cabinets and old kopitiam chairs and tables with ceiling fans stirring the noon heat. The kaya is still made with elbow grease, stirred for hours to achieve the smooth yet speckled creamy texture. The kaya is served on a buttered sweet bun instead of bread and the coffee is thick and smooth.
	Makansutra Cooking: Grilled Tau Pok For those who are planning a barbecue, watch Seetoh as he cooks up something uniquely Southeast Asian and vegetarian. This dish is called Grilled Tau Pok and it is made up of dried sponge tofu which can be easily bought from any supermarket! Slice the tau pok into half and stuff it with cucumber and bean sprouts for that extra crunch. While most people use sweet rojak sauce when making their dip, it makes the dish only 95% vegetarian. So for those going for a wholly vegetarian BBQ, remember to grab yourselves some Hoi Sin or plum sauce instead! Quick and simple, why don't you try it out this weekend?
	Makansutra Cooking: Sambal Grilled Fish Everyone loves grilled fish, especially sambal grilled fish. It's a Malaysian dish that brings out a mixture of rich flavours. We've chosen to use ikan selar (scad) but if you like, you can use a nice red snapper too. Wrap it in banana leaves, smother it with sambal spices and grill over slow fire. Thinking of having a BBQ over the weekend? Sambal grilled fish lovers must try their hands at this quick and easy recipe.
	Makansutra Cooking: Satay On an adventurous streak, Seetoh decides to take cooking out of the kitchen and BBQ in the great outdoors! He chose Satay, an Indonesian national dish said to have Chinese origins. Just imagine, pieces of richly marinated and skewered mutton, beef or chicken grilled over charcoal fire... The marinade spices reflect different cultures and they include lemongrass, old ginger, turmeric and sugar. Usually served with raw slices of onion, cucumber, it also comes with a spicy and smooth peanut sauce dip. If you like Satay, you will love this simple and quick step-by-step recipe that shows you how to make your own authentic skwered meat with flavourful spices!
	Rasa Sayang Western Food The fish and chips here are well fried with a slightly crusty batter and the fish - fresh. Very hearty. Lamb chops, beef steaks, the usual Western fare is available here too including their popular grilled chicken with ham, which has been long time signature and is very popular with the local regulars there.
	Dove Dessert Their signature sweet here is the chendol as they use real mung bean chendol instead of replacement bright green jelly. The gula melaka and coconut cream balance is nicely done and they use the smaller red beans - very traditional. For 50 cents more, you can top it with a dollop of durian puree to take this sin to another level.
	Faseebab's Muslim Food Their mee kuah looks mean, red, spicy, thick and tough, and it is. They use a mutton based stock (like they do for their soup tulang) and fire it up with more spices and chillies. It comes with cubes of boiled potatoes and minced mutton. Best to have them top it with a bulls eye egg.
	Claypot Fun A nice place by the beach to have this old school favourite. Fun is a pun on 'fan' (rice in Cantonese) and the 20 - 30 mins (sometimes longer on weekends) wait can take the fun out of the fan. They don't take reservations. Their well smoked and not too oily rice (they cook from scratch), with nice brown crust, is well flavoured. Apart from the usual chicken, wax sausage and fish toppings, they also offer pork ribs, mushroom and black beans. You can order a side of soup towards the end of the meal and soak the rest of the rice and make porridge, with crusty rice cakes
	Song Kee Fried Oyster Unlike many other places, their use of starch here is rather restrained as the seaside fun seeker customers don't celebrate too much starch in their oyster omelettes. More eggs are used and they fry it very well, fragrant and with just the right amount of fish sauce. They use smaller oysters (quite traditionally so) and the flavour of the ocean is more evident. The chilli is the usual well executed spicy and tangy with white vinegar version and is very appetising.
	Makansutra Cooking : Indian Mee Goreng Noodles never featured in traditional Indian cuisine but when her migrants came to SE Asia moons ago, they adapted in style, the Chinese chow mien or fried noodles- they took Indonesian style sambal and fried it into yellow noodles, something foreign to the Chinese palates then. They tossed it in a wok, complete with wok hei (breath of a wok) and topped it with minced meat, peas, tomatoes and greens. These days, there are versions that come with crispy anchovies too.
	The Oktoberfest - Munich, Germany The October Fest in Munich, Germany is just as friendly and rowdy every year. The spirit "literally"(beer) is in the air and it pairs so well with the roast pork knuckles, roast beef, chicken, fish and sausages. The cheerful revelry and festive atmosphere only enhance the experience. If you are curious, it is actually a wedding anniversary of a royal couple who wed over 200 hundred years ago. What a way to celebrate that union.
	Makansutra Cooking : Sambal Stingray Originally, the "mo gwai yue" or devil's fish in Chinese, was seen as a discard off fishing boats. It was the Malay fisherfolks who had been quietly enjoying its juicy and fleshy wonders in curry and coconutty masala, till Chinese street hawkers adapted it by grilling over banana leaves smothered with a devilish sambal and a chilli, onion and lime dip. Today, it's gone viral many times over and is considered a top 10 seafood icon in Singapore and Malaysia.
	Makansutra Cooking : Chilli Crab This dish was invented by the original owners of Palm Beach restaurant in Bedok, Singapore, over half a century ago by Mdm Cher. At the behest of spicy loving customers in the East area, she went from the boring bbq and steaming to tossing them in chilli and tomato sauce. Today, many other chefs have taken it notches above that style and upped the spice quotient. These days it comes with a delicate sambal and stock mixed thickened and smoothened with eggs and cornstarch.
	Prosperity Yue Sang (Ho Wan Yue Sang) or Raw Fish Salad The south Chinese had for centuries been eating raw fish salad in one simple form or another. They sell it as a side dish to rice porridge using perhaps threadfin tossed with sesame oils, seeds, soy sauce and ginger with a simple greens like sliced lettuce and carrots. Fish or “Yue” can mean ease and prosperity. But these migrants and their descendants that came to Singapore and called it home had even better ideas.
	Makansutra Cooking : Rendang Murtabak Roll Here’s a combination of two of our favourite South East Asian fare- beef rendang and roti prata (canai). It takes a little effort but turning them into a rendang corn beef crispy prata roll or murtabak is a pleasure do and enjoy. You may buy pre-made prata (or frozen ones) and simply buy a portion of rendang at your friendly nasi padang stall and mash them with a fork. Use a non stick pan over medium-low fire to do this. Let Seetoh show you how it’s done at their Makansutra Asian Food Village kitchen in Manila.
	Makansutra Cooking : Laksa Laksa is a Singapore national favourite, but there are many versions in the region- Penang have their Assam Laksa, in Ipoh it’s Curry Laksa and there’s even a Burmese version call Mohinga. The version feature here is the endearing Katong Laksa, a Nonya/Peranakan creation by a man called Janggot in the East Coast area decades ago. A very distinct laksa sambal is thickened a smoothened with coconut milk and stock or water. Thicken beehoon or rice sticks are used and it comes topped with cockles, fish cakes, shrimps, bean sprouts and daun kesom (rau ram) leaves.- Warning, it’s easier to buy a pack home than to make it..no kidding
	Michael Smith on Wine & Dimsum He can go on and on about how Adelaide wines are among some of the best in the world, but the test is in the sensation. Michael Smith of Smith and Hill wines tells you why just how they intend to and why, wine will go with most anything in Asia, even with dimsum instead of the traditional pot of chinese tea.
	Food Culture in New York City: Food Truck Culture Is food carts and street food here to stay in New York? We point the camera and recorder at the creator and writers at seriouseats.com, one of the more seriously respected food blog sites in America. Meet Ed Levine, the creator of seriouseats.com
	Makansutra Cooking: Har Cheong Kai (Deep Fried Prawn Paste Chicken) Deep Fried Prawn Paste Chicken is regarded as one of the most popular family fried chicken dishes in Singapore. it is truly unique here and it is made with fermented prawn paste and a host of spices and ingredients. we pay respect to the late Mr. Loh Mun Hon whose chain of Hong Kong Street Chun Kee restaurants is very synonymous with this dish. We present a tribute to Ah Hon and a Har Cheong Kai (Deep Fried Prawn Paste Chicken) recipe.
	Makansutra Singapore Food Festival 2010 Culinary MasterClasses The Makansutra MasterClasses give you an insight into the culinary culture of some of these multi-award winners, which include the Makansutra Street Food Masters and Legends Award winners. Discover interesting cooking tips from these confident Masters who hold nothing back - from choosing the right ingredients to the finer techniques in whipping up a delectable Singapore Chinese Dialect dish!
	Makansutra Cooking: Carrot Cake Ever heard of carrot cake pizza? Find out more as Seetoh transforms Fried Carrot Cake into an eggy, crispy pancake version topped with ikan bilis, sambal and bean sprouts.
	Makansutra Cooking: Bak Chor Mee This is a "third taste" noodle dish unique and very popular in Singapore. Watch how it's done- note especially the sambal chilli and vinegar sauce mix.
	Cooking: Singapore Pepper Crab The famous Singapore Pepper Crabs is more than black pepper and butter. Observe how Seetoh makes this droolworthy.
	Cooking: Bak Kut Teh Bak kut teh is a Teochew creation. It is pork ribs simmered in peppery and garlicky broth and served with rice. Watch and learn as Seetoh cooks this popular Singaporean dish!
	Restoran Makanan Laut Jeti Riverside dining has to be the main selling point of Restoran Makanan Laut Jeti but besides the view of the Selangor River, you get fresh seafood too! See what's served in this seafood restaurant located in a charming old town.
	Poh Piah Lwee Poh Piah Lwee is situated in Malacca and it serves Peranakan style popiah. Looking at how nicely the wrapping is done, you can be sure the popiah skin holds the ingredients well and each bite is going to be satisfying.
	Restoran Nonya Makko Malacca is well known for its Peranakan Cuisine and when "local encyclopedia" of Malacca, Bonny Wee, says "let's makan at the Nonya restaurant that Malaccans swear by", you know there is something to look forward to.
	Lot 10 Hutong Have a look at Kuala Lumpur's Lot 10 Shopping Mall's basement foodcourt. Interesting eatery with many well known food stalls opening a branch in it!
	Chicken Rice Balls in Malacca Besides being famed for its culture, historical attractions and being listed as a UNESCO World Heritage Site in 2008, Malacca is also known for being a paradise for Peranakan Cuisine. But in this video, we are going to talk about another famous 'Malaccian' dish - Chicken Rice Balls.
	Food Talk with Roy Choi Roy Choi started touting Korean BBQ meat tacos in a taco truck. Little did he know that his Kogi BBQ truck would soon take America by storm! Watch him talk about his story in this clip.
	Cooking: Coffee Ribs Originated in Malaysia, Coffee Ribs is a dish that which blends the bitter-sweet sensation of coffee with pork ribs. Learn to make this dish that is commonly found in street cze cha stalls all over Singapore.
	Food Talk – The Roti Pope Meet Mr Mark Furstenberg, the Roti (bread) Pope of America, who help develop and create the bread baking syllabus for The Culinary Institute of America (CIA). Listen to him as he talks about his passion for bread and how he got into bread baking. You can find out more about the Roti Pope at Remarkable Breads and G Street Food.
	Review: Ah Guan Mee Pok Tah Seetoh visits Eric, the former owner of the well known “Toa Payoh Lor 5 Mee Pok”, and finds out what’s new in his latest venture.
	Cooking: Oyster Omelet (Or Luak) Learn to cook this flavourful oyster omelet dish conjured by the Teochews of China, in Singapore.
	Grand Makan Meeting 2009 In December 2009, the makan kakis of the Makansutra Forum met to have their December Grand Makan Session at Bistro Amigo. This clip is a sneak peek at what the makan meetings are all about!
	Review: Kaima Seetoh visit Kaima, a chef with over 20 years experience in preparing Thai Cuisine. She whipped up dishes after dishes showing her Thai hospitality even though Seetoh came unannounced!
	Food Talk - Bobby Chinn Up to seventy international street food chefs, commentators and experts were at hand at the Culinary Institute of America in Napa Valley to show and tell the sold-out 700 guests. Watch Seetoh speak to some of them. In this clip, we have Bobby Chinn!
	Review: Ipoh White Coffee Zone! Here’s one for our Malaysian friends who are watching! Seetoh gives you the low down on the origins of the famous White Coffee from Ipoh.
	Review: 76 Japanese Kitchen Watch how Seetoh surprise Ah Hong, a top chef of an exclusive Japanese restaurant, who also set up a hawker stall serving Japanese set meals at hawker prices.
	Cooking: Char Kway Teow Possibly the ugliest yet most well loved fried noodle dish in Singapore. Seetoh shows how to make this dark brown dish taste better than it looks.
	Review: Hup Kee China Street Ngoh Hiang Listen up as Seetoh tells you what makes this Makansutra Street Food Master’s Ngoh Hiang so good.
	Review: Wang Wang Crispy Curry Puffs See how Mr Chang folds and folds to create the crispy texture of his curry puffs.
	Cooking: Tau Suan Tau suan is a sweet Chinese dessert made of split mung beans. In this video, Seetoh shows you the trick behind a fine tau suan…
	Review: Loy Sum Juan Restaurant Watch Seetoh spring a surprise at one of Singapore’s most iconic Cantonese restaurant that have been around for over 3 decades.
	Cooking: Fried Hokkien Prawn Noodle Seetoh shows how the Singapore Fried Hokkien Prawn Noodle or Cha Hae Mee is done at the Makansutra Asian Food Village in Manila, Philippines.

we eat we say