<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Addictive and consuming - A Melbourne food blog &#187; singaporean</title>
	<atom:link href="http://jeroxie.com/addiction/tag/singaporean/feed" rel="self" type="application/rss+xml" />
	<link>http://jeroxie.com/addiction</link>
	<description>Food - Brings people together.</description>
	<lastBuildDate>Thu, 09 Sep 2010 23:23:44 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0.1</generator>
		<item>
		<title>I made Rojak</title>
		<link>http://jeroxie.com/addiction/09-2010-i-made-rojak?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=09-2010-i-made-rojak</link>
		<comments>http://jeroxie.com/addiction/09-2010-i-made-rojak#comments</comments>
		<pubDate>Sun, 05 Sep 2010 12:35:55 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[Malaysian]]></category>
		<category><![CDATA[Singaporean]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[chinese]]></category>
		<category><![CDATA[fresh ingredients]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[melbourne]]></category>
		<category><![CDATA[singaporean]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=6388</guid>
		<description><![CDATA[What the hell is rojak? Rojak is a savory fruit and vegetable salad. You may think that it sounds gross but it isn't. I love a good rojak is one of the hawker sensation that I must have when I head back to Asia. It is very well known in both Singapore, Malaysia and Indonesia. Basically, rojak means "mixed up". There are many different types of rojak. There are rojak versions that are just fruits as seen in the street carts of Jakarta. In Singapore and Malaysia, there is a verion of Indian rojak. Indian rojak has added eggs, deep fried prawns and uses a different sauce. It is definitely much heavier. The rojak that I crave has loads of fruits and vegetables and smoothered with a sweet, salty and spicy sauce topped with roasted, crushed peanuts.

Why did I decide to make rojak? The nice people of King of Fruit sent me a box of pineapples and other goodies. The first thing that came to mind was rojak. Good rojak is hard to find in Melbourne and some of the interpretations that I find here aren't too appealing to my tastebuds. It is either too sweet or too sour or just boring. The most recent one that I tried was at Old Town Kopitiam Mamak and I hated it. There is way too much sauce and I can't taste anything else... maybe just the sour green apple. Sorry but yuck!]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/09-2010-i-made-rojak/feed</wfw:commentRss>
		<slash:comments>56</slash:comments>
		</item>
		<item>
		<title>The battle with 2 coconuts</title>
		<link>http://jeroxie.com/addiction/the-battle-with-2-coconuts?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=the-battle-with-2-coconuts</link>
		<comments>http://jeroxie.com/addiction/the-battle-with-2-coconuts#comments</comments>
		<pubDate>Fri, 30 Oct 2009 00:35:47 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[recipe]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[fresh ingredients]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[malaysian]]></category>
		<category><![CDATA[singaporean]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=1752</guid>
		<description><![CDATA[My weekends are always filled with cooking challenges that I set for myself. I have failures and triumphs as many of you would have read about it on my blog.  And just last weekend, I decided to crack, grate and squeeze my very first fresh coconut milk. It was a very messy affair but I did receive a lot of help of twittverse. And I will like to thank @tomatom for lending me a coconut grater.

I do recall that Grandma will buy grated coconut from the Indian/Pakistani stores in the wet market. She will then squeeze the life out of them to make curries and other delicious desserts. I found a version of the grater on youtube. It is pretty innovative and I wish I had one of these at home. :) ]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/the-battle-with-2-coconuts/feed</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Bee Koh &#8211; A simple sweet Nyonya dessert</title>
		<link>http://jeroxie.com/addiction/bee-koh?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=bee-koh</link>
		<comments>http://jeroxie.com/addiction/bee-koh#comments</comments>
		<pubDate>Thu, 24 Sep 2009 01:33:02 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[dessert & sweet]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[malaysian]]></category>
		<category><![CDATA[nyonya]]></category>
		<category><![CDATA[peranakan]]></category>
		<category><![CDATA[singaporean]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=1191</guid>
		<description><![CDATA[Flipping through the Nyonya recipe book, I realised that the Nyonyas &#038; Peranakans have very sweet tooth. The most common ingredients used are sugar, glutinous rice, coconut milk  and pandan or banana leaves.

This is one of the many dessert recipes that I will try making. It is a simple glutinous rice pudding and I am sure it will satisfy anyone who loves the big sugar hit. You will be able to find the glutinous rice and pandan leaves in almost any Asian grocery shops. Just note that it is hard to find fresh pandan leaves here so they will be stored in the freezer. I made the mistake of not checking when I was in Footscray. Mister drove me all the way to Richmond and then realisation hit me. Duh~~~ ]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/bee-koh/feed</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Kari Kapitan</title>
		<link>http://jeroxie.com/addiction/kari-kapitan?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=kari-kapitan</link>
		<comments>http://jeroxie.com/addiction/kari-kapitan#comments</comments>
		<pubDate>Sat, 19 Sep 2009 23:33:23 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[recipe]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chinese]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[singaporean]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=1133</guid>
		<description><![CDATA[When I was younger, my parents will drop me off at Grandma's before they head to work everyday. My parents would then be back for nice but simple home-cooked dinner prepared by Grandma before we heading home. And during special occasions or festive seasons, I remember how she liked to wear the kebaya, gold jewelleries &#038;  tie her hair back in a nice wavey bun. I can still remember certain dishes that she used to cook for us. They were all so delicious. It is a pity that no one in the family at that time were interested in aquiring those culinary skills and recipes.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/kari-kapitan/feed</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Sup Kambing</title>
		<link>http://jeroxie.com/addiction/kambing?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=kambing</link>
		<comments>http://jeroxie.com/addiction/kambing#comments</comments>
		<pubDate>Mon, 31 Aug 2009 23:26:41 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[recipe]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[fresh ingredients]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[malaysian]]></category>
		<category><![CDATA[singaporean]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=913</guid>
		<description><![CDATA[Sup kambing (goat soup or Indian mutton soup) is a very hearty and aromatic dish. It is one of the popular hawker fare in both Singapore &#038; Malaysia.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/kambing/feed</wfw:commentRss>
		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Crispy fried shallots</title>
		<link>http://jeroxie.com/addiction/crispy-fried-shallots?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=crispy-fried-shallots</link>
		<comments>http://jeroxie.com/addiction/crispy-fried-shallots#comments</comments>
		<pubDate>Mon, 31 Aug 2009 23:24:12 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[recipe]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[malaysian]]></category>
		<category><![CDATA[singaporean]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=925</guid>
		<description><![CDATA[This humble condiment deserves a post on its own. It is very easy to make and can be served with so many of the dishes. Stir-frys, congee, soups, you name it. It adds texture and a certain depth to the dishes.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/crispy-fried-shallots/feed</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Mamak in Sydney</title>
		<link>http://jeroxie.com/addiction/mamak?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=mamak</link>
		<comments>http://jeroxie.com/addiction/mamak#comments</comments>
		<pubDate>Thu, 20 Aug 2009 00:25:52 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[eating out]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[malaysian]]></category>
		<category><![CDATA[singaporean]]></category>
		<category><![CDATA[Sydney]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=716</guid>
		<description><![CDATA[Being away from Singapore or Malaysia means missing local street food. So when most Sydney food bloggers rave about this little place call Mamak (15 Goulburn St, Haymarket, Sydney), I had to go and check it out myself. Mamak is located in the heart of Chinatown. One of the signature dishes is the authetic and traditional roti canai or roti prata (a type of flat bread that is made from lard, egg, flour &#038; water).]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/mamak/feed</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>My version of fish otak</title>
		<link>http://jeroxie.com/addiction/fish-otak-recipe?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=fish-otak-recipe</link>
		<comments>http://jeroxie.com/addiction/fish-otak-recipe#comments</comments>
		<pubDate>Fri, 24 Jul 2009 05:55:33 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[lunchbox]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[home cooking]]></category>
		<category><![CDATA[malaysian]]></category>
		<category><![CDATA[singaporean]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=473</guid>
		<description><![CDATA[Alright back to my dish. Did a little research and came up with my own version as usual. Fish Otak is very popular in Singapore &#038; Malaysia. I remember growing up buying &#038;  eating spicy grilled fish otak from the roadside Malay mamak and just eating it there and then.Reminancing it, I can almost feel and taste the char flavoured from the makeshift charcoal grill and the spicy fish mixture generously wrapped in the banana leaf and held by toothpicks at each end. There are a couple of options - mild or very hot. Guess which I choose all the time]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/fish-otak-recipe/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pig Hock at Rose Garden</title>
		<link>http://jeroxie.com/addiction/pig-hock-at-rose-garden?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=pig-hock-at-rose-garden</link>
		<comments>http://jeroxie.com/addiction/pig-hock-at-rose-garden#comments</comments>
		<pubDate>Sun, 12 Jul 2009 07:58:56 +0000</pubDate>
		<dc:creator>jeroxie</dc:creator>
				<category><![CDATA[cafe]]></category>
		<category><![CDATA[eating out]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[malaysian]]></category>
		<category><![CDATA[singaporean]]></category>
		<category><![CDATA[stew]]></category>

		<guid isPermaLink="false">http://jeroxie.com/addiction/?p=330</guid>
		<description><![CDATA[Food at Rose Garden is very 'homey'. Many of the dishes on the coloured paper that line the 2 walls are dishes that many chinese people will cook at home. Stewed pig hock is something that we cook at home occasionally. With a slight hangover from Friday, I just wanted something hearty and homey and this was the perfect choice. I love having rice with the dark sweet &#038; vinegar-ish sauce. I love the gelatinous of the fatty pig hock. It was just my idea of comfort food. The meat was really tender as it must have been braised over low fire for a long time. This is just goodness in a plastic bowl.]]></description>
		<wfw:commentRss>http://jeroxie.com/addiction/pig-hock-at-rose-garden/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
	</channel>
</rss>
