Singapore -Simply Sensational

You know you’ve landed somewhere pretty special when even the airport has a waterfall, monorail and butterfly garden.  It’s also amazingly well run, efficient and pleasant to travel in and out of.  It’s a no announcement airport so it’s surprisingly calm without constant intelligible “bing bong” announcements so it’s important to check your flight details.

If you haven’t visited Asia before Singapore is an excellent entry way.  As a former British colony English is widely spoken, signs and announcements are also in English (they also drive on the left hand side of the road).

The city itself is a beautiful mix of historic buildings and iconic skyscrapers.  It’s a lot greener and less frenetic than cities like Hong Kong and Bangkok.  It is also an important financial and business and hub, and it’s clear there is also a lot of money floating about the place. But the city also has a fascinating history and has been a crossroads for multiple cultures. 

The local indigenous population refer to themselves as Hainese.   Throughout the city you’ll find other communities like Arab Street and Hagi Lane where you can find the beautiful Sultan Mosque, where Muslim merchants originally settled and you can find multiple pretty little Turkish, Indonesian and Malaysian restaurants. 

Walk about 10 minutes and you’re in Little India, there is also a sizable China Town, with endless places to eat, a night market and beautiful ornate Hindu temple.

Hawker markets also play an important part in the food culture of the city, producing over 1 million meals daily, as it’s common for locals to eat out daily.  They are essentially food courts where you can buy everything from the local speciality of chicken and rice (poached chicken and rice served with a simple but tasty chicken broth and costs about £3.20), through to other dishes from all over Asia. 

The Lau Pa Sat hawker market was probably my favourite but is popular with tourists, it runs alongside what’s known as Satay Street.  As you’ve probably guessed you can find multiple vendors cooking and selling satay skewers with chicken and  prawn being the most popular, but frankly I thought it was overpriced, with food inside the hawker market being better value.  The Maxwell hawker market in Chinatown was probably more authentic but maybe less fancy.

Singapore is incredibly easy to get around, the airport is only 30 mins from the city centre, and it has an excellent underground railway system (MRT) with fares costing around £1, and you can just tap your debit card going through the turnstile, so no queuing for a ticket.  There is an option for a tourist pass depending on what you’re planning but I found it cheaper to just pay as I went.

The one thing I would recommend to anyone visiting Singapore is to visit the Gardens on the Bay.  It’s a huge parkland that is free to visit and contains the iconic tree structures that resemble something from an alien planet or Jurassic park.  There is an amazing light show each evening on the hour (this was honestly my favourite thing I did), and if you’re visiting during the day you can visit the Cloud Forest, an indoor botanical garden specialising in exotic plants and orchids, as well as the Flower Dome.  You’ll need to pay in to see these as well as the viewing deck for the large tree (not to be recommended if you have a fear or heights). 

Ask anyone who has ever been to Singapore and they’ll tell you how clean it is.  Chewing gum is banned and smoking outside is banned except for designated areas with a green bin.  On more practical considerations, if you need to use your phone  lots of companies offer online Esim cards that work in several different Asian countries if you’re travelling, but ordinary sim cards can be purchased everywhere if your phone isn’t compatible with Esim cards.  While the public transport system is excellent, I used the Grab transport app a lot when travelling  in Asia (they haven’t sponsored me, but if they’d like to I’m definitely open to it).    A bit like Uber you can book pick ups, there is a translate function and you can also take a photo of where you are, which was really useful if you’re in a busy street and makes it easier for the driver to find you, as well as knowing what the fare is up front and avoiding the need to haggle to agree a fare.

Singapore is a beautiful city, but very hot and humid.  The best piece of advice I can give apart from staying well hydrated is to get up early and to see things, it’s less crowded and cooler.  You’ll also avoid the torrential thunderstorms that happened every afternoon when I visited and were pretty cool.

Cucumber and Mint Mojitos

These are not mojitos in the true sense (I’m not really a fan of rum). But they are incrediblely refreshing, and a great Summer drink.

I make individual ones in a cocktail shaker (a great addition to your Amazon wish list if you don’t already have one). You can also increase the ingredients and make a big jug of these if you have friends round.

I have included the recipe for a simple syrup, but if you’re short on time you can buy this pre made. Make sure to have plenty of ice.

Ingredients

Simple syrup

250 Grams Sugar

250 ml water

For the cocktail

1 Shot Simple syrup

1 Shot Gin

Cucumber

Mint leaves

Lime

Soda or tonic water

Method

  1. To make the simple syrup, add the sugar and water to a pot and heat until the sugar was dissolved, set to one side and allow to cool
  2. With a potato peeler shave ribbons of cucumber and add to a tall glass and top up with crushed ice.
  3. Roughly chop a tablespoon of cucumber and add to a cocktail shaker along with 5 mint leaves and a wedge of lime. Muddle these in the shaker (this a fancy term for giving them a bit of a bash to release their flavour, I do this with butt of a wooden spoon, but use what you have)
  4. Add a shot of gin and a shot of simple syrup to the shaker, along with a couple of ice cubes and shake for all you’re worth. If you are making a jug of these, then make sure to stir thoroughly
  5. Pour into your prepared glass and top off with some tonic or soda water and a sprig of mint and wedge of lime if you’re feeling especially fancy

Sichuan Pork and Green Beans

I have to give a shout out to my friend Nuala for turning me into this, and I love it.

If you haven’t used Sichuan pepper before you can by it ready ground in most big supermarkets. You can also buy packets of the whole peppercorns, and are reddish black in colour. While there is some heat, they are also really aromatic and work nicely in lots of other recipes.

This makes a great mid week dinner and is ideal for anyone following a low carb diet. If you’re not then enjoy this with rice or noodles. I used frozen greens to save time.

Ingredients

250 Grams Minced pork

500 Grams Green beans blanched on boiling water

Thumb sized piece of ginger (grated)

2 Cloves of garlic (finely chopped)

2 Scallions/spring onions (finely chopped)

1 Red chilli pepper (finely chopped)

2 Tbsp Soy sauce

1 Tbsp Sesame oil

1 Tsp Ground Sichuan pepper

Method

  1. Blanch the green beans in boiling water and drain
  2. Fry the minced pork in a large frying pan or wok until no longer pink
  3. Add the rest of the ingredients and cook for a further 5 minutes. If the mix starts to catch in the pan you can add a little water to stop this

Super Simple Shortbread

Sweet, buttery and delicious.

I love shortbread, but I had horrendous flashbacks of trying make it in Home Economics class in school. It was a nightmare to roll out, stuck to the counter top, and was impossible to cut out and transfer to the tin neatly.

All this changed, when I discovered this recipe from the amazing women who run the The Edible Flower, in Ballyinahinch. This recipe is incredibly easy, doesn’t need to be rolled out, and is easy to cut into neat fingers for serving. These also make lovely little gifts if you fancy them up in a nice bag, or tin.

Who doesn’t love someone who turns up with a sweet treat.

Ingredients

315 Grams Butter

350 Grams Self raising flour

120 Grams Caster sugar (plus a little extra to dust the finished shortbread with)

120 Grams Corn flour

1/2 Tsp Salt

1 1/2 Tsps Cinnamon (optional)

If you’re a complete neat freak you can use a ruler to make sure all your shortbread is cut to the same size. As you can see, mine aren’t quite perfect.

Method

  1. Preheat your oven to 140 degrees
  2. Melt the butter in a pam over a low heat, or in a microwave in short bursts
  3. Weigh out all your other ingredients in a bowl and add the melted butter
  4. Mix until it is a soft dough, making sure there are no floury bits
  5. Press the dough into a 20cm x 30cm Swiss roll tin. You can smooth the top with a palette knife if you want it completely smooth, but don’t worry if you don’t
  6. Bake in the preheated oven for 60 minutes. Once cooked, cut into fingers, while still warm. Sprinkle lightly with a little caster sugar
  7. Makes 28 large or 56 small fingers of shortbread. This shortbread freezes really well, and also makes really nice gifts for people