I had a great food escapade in Singapore last week and now I have loads of pictures and so much to write about the food I ate! 🙂
My itinerary happened to be more on indulgent cuisine and less on the hawker fare. Thus after 5 days of burgers and truffles I posted a FB status saying that it’s my last day and asked for suggestion on what I should eat. As usual I had some funny answer but one that struck me was by Fui, my good friend who is just as picky as I am when it comes to fine cuisine.
Fui suggested local fare, and it hit me then that I have yet to sample any during my trip. Well a plate of chap fun during lunch doesn’t count right?
So local fare it is. And I was taking the bus back so that means I have to be around Golden Mile area (if you not aware, Golden Mile is a building where all/most buses arrives and departs from Singapore) and Golden Mile is pretty near Bugis and Arab Street, perfect for Murtabak Rusa, a famous local delicacy that I have heard so much of but haven’t managed to try.
While waiting for our order I went around the restaurant to do my thing; which is basically poking my head into the kitchen and grabbing some shots. 🙂
This affable fella was only too happy to pose for some pictures 🙂
Being friendly with the “chef” also mean more ingredients for your murtabak. LOL.
Here you go; the making of my deer murtabak. He starts with the dough and added an egg, followed by fresh onions.
Then a handful of ready cooked minced meat which he claims to be deer. Frankly, I can’t tell from eating it as it was heavily seasoned with spices. Anyhow, smile sweetly (like I did) and hope he dumps in another handful. Hahah!
After that he folds in the sheet, sealing in the ingredients and proceed to place it onto the grill to cook.
As it cooks, he added another egg on top, and spread it across the pratha.
A few more flips on the grill and…….
…….my Deer Murtabak is served! 🙂
Remember the last part where he spreads the last egg on top? The egg actually forms a nice crisp layer across the murtabak. Nice! 🙂
Unlike our local Malaysian murtabak where the meat, onions and egg are beaten together in a cup and poured onto the dough sheet, here the ingredients are added separately and there is only 1 sheet of dough was used to wrap the murtabak. Thus I preferred this murtabak than our local ones where there’s more dough (layers of roti) versus ingredients!
This is SGD10 (RM25) and that’s decent for a large and thick murtabak with so much ingredients right? (Don’t convert into RM, just imagine if you’re earning SGD). Any murtabak in Malaysia is RM5 – RM8 and all you will get is more layers of dough and very little meat.
The thick fragrant curry was good too.
Happy with my “local” dinner, it’s time to bide adieu to Singapore. Till my next trip then! I’ll be back for sure! 🙂