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Rubbish
- Thread starter SBFNews
- Start date
there are so mamy types of instant assam paste in the market...i have tried almost all of them when preparing assam fish kariHave not tried cooking assam fish before, perhaps will try soon.
this jiuhu one around $2 is still the bestest...try it
i don't think ntuc carries it
sheng siong has it and most provision and market general trade shops sells it
there are so mamy types of instant assam paste in the market...i have tried almost all of them when preparing assam fish kari
this jiuhu one around $2 is still the bestest...try it
i don't think ntuc carries it
sheng siong has it and most provision and market general trade shops sells it
Thanks for the recommendation.
Bp
Bhai,
Are you a Chef?
If ever you want cook tandoori chicken, please use natural ingredients and fresh chicken.
there are so mamy types of instant assam paste in the market...i have tried almost all of them when preparing assam fish kari
this jiuhu one around $2 is still the bestest...try it
i don't think ntuc carries it
sheng siong has it and most provision and market general trade shops sells it
Bhai,
Are you a Chef?
If ever you want cook tandoori chicken, please use natural ingredients and fresh chicken.
8. Gu Ma Jia Zi Char – Assam Fish Head Curry
A quick Google search will tell you all you need to know about Gu Ma Jia’s fish head curry – namely, that it’s so, so good. It’s even won awards. Gu Ma Jia is a Zi Char place, of course, with a ton of other wonderful dishes to its name, but people flock here for the curry, and boy do they have a good reason to.
Just a note of warning: this curry is hot. If you can’t take spicy food, you might want to opt for some of their other dishes instead, like their Yam Ring with Pork Ribs or their Seafood Crispy Noodles. But for those of you who order zhong la and above for your mala, you’ll probably enjoy this – the heat is great.
Spice levels aside, this curry is made with 13 secret ingredients that make the broth so flavourful, it’s famous. And the fish is fresh from the market, lending a subtle sweetness to the savoury curry.
A quick Google search will tell you all you need to know about Gu Ma Jia’s fish head curry – namely, that it’s so, so good. It’s even won awards. Gu Ma Jia is a Zi Char place, of course, with a ton of other wonderful dishes to its name, but people flock here for the curry, and boy do they have a good reason to.
Just a note of warning: this curry is hot. If you can’t take spicy food, you might want to opt for some of their other dishes instead, like their Yam Ring with Pork Ribs or their Seafood Crispy Noodles. But for those of you who order zhong la and above for your mala, you’ll probably enjoy this – the heat is great.
Spice levels aside, this curry is made with 13 secret ingredients that make the broth so flavourful, it’s famous. And the fish is fresh from the market, lending a subtle sweetness to the savoury curry.
Bhai,
Havelock Rd.
Singh add $1 cockles.
And, more laksa leaves to add flavour.
Delicious.
Havelock Rd.
Singh add $1 cockles.
And, more laksa leaves to add flavour.
Delicious.
Bhai,
u stay along nim road ah?
9. 328 Katong Laksa – Laksa
If you haven’t been living under a rock in Singapore, you’ll know what this stall is – only one of the most famous laksa stalls in our corner of the world. Topped with generous amounts of bean sprouts, fishcake and even a huge heaping spoonful of sambal chilli, this dish looks delectable even before you take a bite.
P
The fragrance of the spices is perfectly balanced out by the mild creaminess of the coconut milk, resulting in a bowl of curry noodles you can’t stop slurping down. People can tell you it’s a bad idea to finish the curry soup in any given laksa bowl all they want, but this one is definitely worth the calories.
The thick bee hoon is helpfully cut into smaller, bite-sized pieces, so really, all you need is a spoon to enjoy this local delight.
If you haven’t been living under a rock in Singapore, you’ll know what this stall is – only one of the most famous laksa stalls in our corner of the world. Topped with generous amounts of bean sprouts, fishcake and even a huge heaping spoonful of sambal chilli, this dish looks delectable even before you take a bite.
The fragrance of the spices is perfectly balanced out by the mild creaminess of the coconut milk, resulting in a bowl of curry noodles you can’t stop slurping down. People can tell you it’s a bad idea to finish the curry soup in any given laksa bowl all they want, but this one is definitely worth the calories.
The thick bee hoon is helpfully cut into smaller, bite-sized pieces, so really, all you need is a spoon to enjoy this local delight.
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