Dilis + Grilled Seaweed Rice

If you want to know a new place or better yet immerse in its culture, try its local food offerings. 

In my few travels to neighboring Asian countries, I had the privilege of eating fares that I would not normally eat back home. During my trip in Hong Kong, I tried congee with pig's intestine (very similar to our Filipino goto but less salty). Not really a fan of it though. But HK noodle soups? TDF! I swear if I will join any reality TV, that would be the "live in HK and eat noodle soup only" show. 

I also got to taste their octopus cake and their version of fish balls. Their skewered balls are quite different to the ones we have here in the Philippines in terms of texture, but it's worth trying. I was also lucky to have eaten in Tim Ho Wan in Hong Kong even before their pork buns and dimsums made a craze in Manila. Tim Ho Wan lives up to the much hyped reviews; its food is truly worth queuing for. 

HK Food Finds

In Singapore, I tried every recommended nomnom: one-dollar ice-cream, laksa, sugarcane juice, cereal prawns, chili garlic crab and so much more. All of them are certified delights to any foodie in search of new flavors. 

Singapore Food Finds

Still in Singapore: I was mistaken for Indonesian. One of the hawkers tried to converse with me in Bahasa. Cool! He talked me into ordering a soup dish which I believe is called Soto Ayam. I am not sure though as when I did a quick Google check, it does not look what I had ordered.  The soup that I got was brown in color: a broth-y bowl with lots of...kamote (sweet potato). Haha. So much for being adventurous. 

Speaking of Indonesia, I have tried Nasi Goreng and it's one of my favorite Indonesian dishes. This has inspired me to cook my own version of it. Here's the recipe: 

The Recipe 

Left-over Rice [about 5 cups]

Dilis [dried fish, about half a cup]

Garlic [5-6 cloves]

Parsley [ half a cup]

Grilled Seaweed [ 1 roll]

Salt and Pepper [to taste]

Sesame Oil [ one tablespoon]

Cooking Oil 

Directions

1. In a pan, fry dilis until crispy. Set Aside. 

2.In the same pan, saute garlic then add the left-over rice.

3. Add the dilis and grilled seaweed. 

4. Season with salt and pepper. 

5. Drizzle with sesame oil and top with chopped parsley. 

6. Serve hot.