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Slinging Singaporean Cuisine

Slinging Singaporean Cuisine


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“Ni chi bao le ma?“ is a traditional greeting in Singapore. Anthony Bourdain has publicly declared his desire to retire there and my Singaporean-born sister-in-law and brother constantly taunt me with tales of their eating adventures during frequent visits to the hawker centers of Singapore. Fatty Crab is as close as I’ve gotten to the British, Muslim, Indonesian, Indian, Chinese, Portuguese, and Dutch melting pot of flavors that defines Southeast Asian cuisine, until now.

Masak recently opened, with Singaporean native Larry Reutens (formerly of Aquavit) at the helm, in a beautiful British colonial decorated space on East 13th Street in Manhattan. I brought Mrs. GutterGourmet and my sister-in-law and brother to check it out. The emping crackers, made from an Indonesian fruit tree, were the perfect vessel for the belacan sauce — a funky, spicy dried shrimp and chile paste that I’d like to bathe in. The quih pie tee are translated as “top hats” which is exactly their shape after being fried and stuffed with a choice of fillings — an amusing one-bite variation of the ubiquitous spring roll. The four fillings, which were all equally good, were: hen of the woods mushrooms; shrimp, jicama and egg; crudo of arctic char with ginger crème fraîche; and foie gras with raspberry and corn. Rounding out the snack menu was a serving of deep-fried pork butt and tofu croquettes served with garlic chives and a chile-crab “dip” with tiny mantou for, well, dipping. The crab was not the center of attention as at Fatty Crab (which I’m sure my sister-in-law would say pales in comparison to her favorite spicy chili crab dish served at the hawker centers in Singapore), but it was a great starter.

For apps, the steamed mussels also played second fiddle to the laksa broth, which we sopped up with the grilled toast provided for such purpose. The otak-otak sausage made authentically from fish paste with radishes and fennel on the side and was very good, albeit missing its traditional banana leaf wrapping.

We split four of the entrées. The beef shin rendang was pretty good (and made better by the cornbread served on the side), the rock shrimp with grits and a quail egg was better than the beef, and the pork shoulder with fried black rice was even better than the first two. The crowd favorite, though, was the seared duck breast with five spice jus and a little duck crackling. The cocktails were top-notch and the desserts, including a condensed milk cake with raspberries, coconut, and kaya (a coconut egg jam that might make you forget Nutella) ice cream, were very unique.

All in all it was a very enjoyable evening. My sister-in-law, still homesick, and brother would not give Masak the Michelin three-star equivalent in Singapore restaurant reviews of three chopsticks, which is accompanied by the slogan “Die, Die Must Try,” but I think she secretly really enjoyed it almost as much as Mrs. Guttergourmet and I did.


Singapore Sling

This extravagant cocktail was developed in 1915 by a bartender at the famous Raffles Hotel in Singapore. Scribbled notes for the original recipe are still on display today at the Raffles Hotel Museum.

Preparation

Skill level

Ingredients

  • 30 ml gin
  • 15 ml cherry brandy (liquor)
  • 10 ml Cointreau
  • 10 ml Dom Benedictine
  • 15 ml fresh lime juice
  • 30 ml fresh pineapple juice
  • 5 ml grenadine
  • 2 dashes of bitters
  • pineapple wedge, to garnish
  • cherry, to garnish

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Place all ingredients in a cocktail shaker. Add ice and shake thoroughly.


Raffles' Singapore Sling

"The Singapore Sling has always been synonymous with Raffles Hotel in Singapore. Made of gin, cherry brandy and Bénédictine with a dash of bitters and Cointreau and finished off with pineapple and lime juice and grenadine, it is seen as the perfect embodiment of the warm climates of the region." Destination Flavour Singapore

Preparation

Skill level

Ingredients

  • 30 ml Sipsmith gin
  • 15 ml Heering cherry brandy
  • 7.5 ml Cointreau
  • 7.5 ml Dom Benedictine
  • dash Angostura bitters
  • 10 ml Grenadine
  • 15 ml lime juice
  • 120 ml pineapple juice
  • ice cubes

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Combine all the ingredients in a cocktail shaker and shake.

Strain into a poco grande glass and serve garnished with a slice of pineapple and a cherry.

This recipe is from the series Destination Flavour Singapore. Visit the program page for more details, recipes and guides.


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30ml1oz gin Gordons Beefeater Bombay Sapphire 15ml05oz cherry brandy Vok.

Singapore sling recipe. How to make a Singapore Sling. That makes for a sweet and insipid drink that is incredibly quick to make when you are tending the bar but it lacks the character of the authentic version. Fruit stick garnish Mixology Method.

But lets take a deeper dive into the cocktail. 13112018 For example on a popular cocktail website this easy Singapore Sling recipe is gin cherry brandy grenadine and sweet and sour mix with club soda. Add all ingredients except soda and garnish.

Scoop the glass 34 full with ice. Build in a chilled chimney or pilsner glass. 1472020 You make a Singapore Sling by combining Gin Cherry Brandy Cointreau Benedictine Grenadine Pineapple Juice Lime juice and Angostura Bitters.

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2052020 With the extensive list of ingredients to hand the official Singapore Sling measurements read like this.

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Slinging Singaporean Cuisine - Recipes

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Singapore Sling

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Though the authentic recipe for a Singapore Sling is a hazy subject, the heart of the drink—gin, sugar, lemon or lime juice, and soda water—has never been in question. Over the years sugary additions like cheap cherry liqueur and grenadine have crept into the recipe, making it a shadow of its former self. This crisp and refreshing version from Michael Callahan of 28 Hong Kong Street bar in Singapore is the result of a Sing’ Sling quest by CHOW ’s former spirits columnist, Jordan Mackay. It’s a balanced, surprisingly complex drink, made with two types of bitters, gin, fresh lime juice, herbal Bénédictine liqueur, and dark cherry liqueur, mixed and served tall with sparkling water.


A la Singapore Sling

This is a delicious drink — sweet and smooth and you won’t feel it kicking until you’ve almost finished a glass. It looks like Singapore Sling, it sneaks on you like a real Singapore Sling but although Speedy got the recipe from a website that says it is a Singapore Sling, it isn’t really a Singapore Sling.

The True Recipe

The sweet, sparkling scarlet concoction reflected its exotic routes, with enticing fruity notes of Pineapple, Grenadine Syrup, Angostura bitters, Dom, Cointreau and Lime disguising the tartness of the Gin and Cherry Brandy. Its popularity surged and before long, it became known as the “Commander’s” drink. In Hainanese dialect, the word “Commander” is known as “??” (si ling) and its abbreviated pronunciation became ‘Sling’… [Source]

No pineapple juice, first of all, and pineapple juice is an essential ingredient of real Singapore Sling.

Second, grenadine (a syrup made from pomegranates) is substituted for Bénédictine, a mysterious herbal liqueur the recipe for which is a closely guarded secret known only to three people at any given time — at least, according to Wikipedia.

Third, sour mix goes in place of Angustura bitters.

I love Singapore Sling. I had countless glasses during a vacation because it is just so bright and refreshing and sweet — it is the tropics just as much as the mojito. Although the coral-colored cold drink in the photos do not claim to be the real thing, it is equally delicious and I like it just as much as the Singapore Sling with all the traditional ingredients.

Based on one of the many “Singapore Sling” recipes in The Spirit.


It was at the Raffles Hotel in Singapore that this delicious drink was first created by bartender Ngiam Tong Boon. The original recipe is today classified as a recipe all bartenders should know. If you want to excel with your drinking skills, this is definitely a recipe to keep in mind.

Do you find it difficult to get to Singapore but still want to drink a Singapore Sling in the spirit of Raffles? Here is the original recipe:

  • 3 cl Gin
  • 1 cl cherry liqueur
  • 7 cl Dom Benedictine
  • 7 cl Cointreau
  • 12 cl pineapple juice
  • 1 cl lime juice
  • a splash of angostura bitters
  • 1 cl grenadine

Shake all ingredients well in a shaker with ice. Then serve in a tall glass and garnish with a cherry and a slice of pineapple.

Singapore Sling

Recipe for Difford’s Singapore Sling

Another variant with fewer ingredients is Difford’s Singapore Sling. Here is the recipe!

Shake all the ingredients well in a shaker and pour into a glass of ice! Top with a slice of lime and a sprig of mint! Mums!


7. Purple Bread

Most of these Singaporean dishes were invented in the 1950s, but Singaporeans have not stopped inventing local delights since.

One of the most recent culinary creations is Purple Bread, invented by Professor Zhou Weibao at the National University of Singapore.

White bread is hated on by nutritionists world-wide for being digested too quickly, spiking blood sugar levels and its link to obesity. In comes Professor Zhou–whom we suspect is a fellow carb lover–with Purple Bread.

His solution was simple: he added anthocyanins from black rice, which provide antioxidant qualities, into bread. With its addition, the bread turned purple, digestion rate of the bread slowed by 20%, and when baked at 200 degrees Celsius, 80% of the antioxidant qualities are still preserved in the breadcrust and crumbs.

Here’s to hoping purple bread will be commercially produced soon!


Slinging Singaporean Cuisine - Recipes

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The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.


Watch the video: OUR FIRST SINGAPORE SLING IN SINGAPORE! WEEKLY VLOG (May 2022).