I’d like to think that I jumped on the salted caramel train before it became wildly popular (Even Starbucks now has a salted caramel hot chocolate). Whether this is the case or not, I’m not actually sure. However, when offered the opportunity to create a recipe using Nature’s Pride bread through the Foodbuzz Tastemaker Program, I immediately knew I wanted to incorporate salted caramel. The top 6 tastemakers get to demonstrate their recipes at this year’s Foodbuzz Festival – how sweet is that?? (Har har).
I know I had said that Hainanese Chicken would be the next stop on my Scrumptious Singapore journey, but I forgot that today is the Moon Festival! What day would be more fitting to share the popularity of mooncakes with you?
I admit, when an eating buddy suggested a vegan, non-dairy dessert place, I cringed a bit. I consider myself pretty adventurous when it comes to food, but ice cream is supposed to be full of dairy fat, eggs, and other decidedly non-vegan elements. Still, I was intrigued, so I gave Lula’s Sweet Apothecary a try.
The first thing I noticed was the myriad of options, both in terms of flavors:
Since most of you expressed interest in the yummy chili crab pictured in my teaser post, I’m starting our food journey through Singapore here! While the chili crab is by far the most renowned of the Singapore crab dishes, I had the opportunity to sample some other varieties. Dare I say – my favorite crab dish in Singapore was not of the chili variety??
Before I get into the different types of crab dishes, let’s talk about the crab.
Hi Everyone! I’m back and finally have beaten my jetlag (those 7-10pm naps I’ve been taking the past few days haven’t been helping, I’m sure). I’m so excited to share some of the best food I’ve had in Singapore – unfortunately, my laptop is on its last legs, so my picture uploading is limited. When my new laptop arrives in a few days, I’ll be back full force – but for now, would you like to see some teasers? I thought so!
In addition to the Prawn Laksa pictured above, here are just a few things I sampled in Singapore: