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Singapore is a foodie’s paradise, offering a melting pot of flavours from all over the world. Whether you’re a fan of precise Japanese craftsmanship, crave the messy indulgence of a their national dish, the Singapore crab, or want the vibrant zest of Spanish cuisine, I’ve got you covered. Here are three restaurants you need to check out for your next Singapore adventure—each unique, each unforgettable.&nbsp;<ol><li><h3>Koma Restaurant: Exceptional Japanese Cuisine in Singapore</h3>Koma Restaurant is a renowned dining establishment that offers a unique and immersive experience. Located inside Marina Bay Sands, Koma is known for its stunning interior design and exception Japanese cuisine in Singapore. Koma's menu showcases a variety of traditional and contemporary Japanese dishes. From fresh sushi and sashimi to succulent robata grilled skewers, each dish is crafted with meticulous attention to detail and high-quality ingredients.&nbsp;Click <a href="https://www.leechan.com.au/post/koma-restaurant-exceptional-japanese-cuisine-in-singapore" rel="noopener noreferrer" target="_blank">HERE</a> for the full review.</li><li><h3>Long Beach Seafood: A seafood lover's dream in Robertson Quay</h3>Prepare your taste buds for an exhilarating ride as we dive into the world of Long Beach Seafood, a legendary restaurant that has been impressing Singapore's seafood aficionados since 1982.Long Beach Seafood has become a go-to destination for those seeking a fresh seafood dining experience. The menu at Long Beach Seafood is a seafood lover's dream come true. From plump and succulent oysters, to lobsters fit for royalty, and razor clams that tingle your taste buds, every dish is a masterpiece. The star of the show is their legendary black pepper crab.Click <a href="https://www.leechan.com.au/post/long-beach-seafood-a-seafood-lovers-dream-in-robertson-quay" rel="noopener noreferrer" target="_blank">HERE</a> for the full review.</li><li><h3>Indulge in Authentic Spanish Food in Singapore at Binomio</h3>Binomio has been around for a few years and it's still on a lot of people's "highly recommended" &nbsp;list of places to dine. Binomio Restaurante is a Spanish tapas bar and restaurant located on Craig Road. You enter and walk past the tapas bar, buzzing with patrons enjoying their nibbles and wine.The restaurant opens up to a dining room that is modern and clean.They have two menus, a menu for the cosy tapas bar at the front, and one for patrons dining in plush, velvet chairs and crisp, white tablecloths.&nbsp;From your tapas favourites like croquettes and confit garlic prawns to traditional paella, every dish has an elevated quality. The flavours will linger long after the last mouthful.&nbsp;Click <a href="https://www.leechan.com.au/post/authentic-spanish-food-in-singapore-at-binomio" rel="noopener noreferrer" target="_blank">HERE</a> for the full review.&nbsp;</li></ol>These three stops on your global food journey in Singapore are just the tip of this city’s diverse culinary treasures. Where will you go next?<h3>&nbsp;</h3>

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3 Stops for a Global Food Journey in Singapore

Beef stroganoff has a special place in my heart. This flavourful beef and mushroom stew will always remind me of my late auntie Rose. She was a little, old, Chinese woman. She was fiercely independent and liked to yell at people.We had a tense relationship, I was the niece who was her only chance at experiencing anything close to being a mother. She had helped my mum raise me from the moment I was born. The expectations of me living up to her standards of a good Chinese girl was extremely high and I went from sweet, quiet, math wiz to rebellious teen almost overnight.As soon as I was old enough, I moved away. I visited a few times a year but the catch ups were vague and awkward due to language barriers. I stayed away for 17 years and only returned during Covid when she was diagnosed with stage 4 breast cancer, it had spread to her bones.I moved in with her right away and became her primary carer. It took us almost a year to get comfortable with one another. We used to fight over the silliest things. She wanted to stay independent for as long as possible, and I was cramping her style when all I wanted to do was help.In her last year, she started losing her teeth and it was hard for her to swallow solids. Making meals for her was becoming more of a challenge. She couldn't eat anything that needed too much chewing, she needed plenty of protein and preferably calorie dense foods. She only manage a few mouthfuls every meal.The only dish that made her come back for seconds, even small seconds, was my beef stroganoff."Un-ding-able!", she would exclaim with a mouthful of stroganoff and a mighty thumbs up. She was trying to say, unbelievable. I corrected her and she threw her head back laughing.&nbsp;Beef Stroganoff Recipe - Serves 6&nbsp;<figure style="width:50%;" class="image image-style-align-right image_resized"><img alt="Bonding Over Beef Stroganoff" height="2269" width="1284" src="https://sources.media.com/images/1680/66b8f27a-58e3-4356-bdc8-dcd7c0773001.jpg" style="aspect-ratio:1284/2269;"></figure>Cooking time: 3 hrs&nbsp;Ingredients<ul><li>1 kg beef chuck cubed</li><li>2 tbsp smoked paprika</li><li>1 tbsp dijon mustard</li><li>1 large onion diced</li><li>2 tbsp vegetable oil</li><li>3 cloves of garlic</li><li>500g button mushrooms sliced</li><li>60g butter</li><li>2 tbsp soy sauce</li><li>2 tbsp tomato paste</li><li>1L beef stock</li><li>Salt and lots of pepper</li><li>200mL sour cream and extra to serve</li><li>Handful of parsley for garnish</li></ul>Method<ul><li>Start by marinating the beef with paprika, dijon mustard, salt and pepper. Add a little oil if it starts turning into too much of a paste. Marinate for a 2 hours minimum or overnight in the fridge. Make sure you take the beef out of the fridge, and let in come to room temperature two hours before you intend to start cooking.</li><li>In a heavy bottom large pot, saute and brown the mushrooms with butter on medium-high heat. Once they're done, take them out and set them aside for later.</li><li>In the same pot, add 1 tbsp on olive oil and brown the cubed beef in batches without overcrowding the pot.</li><li>Once all the beef is brown, add onions and garlic to the same pot and saute until its soft and fragrant.</li><li>Then add the beef back into the pot and stir through.</li><li>Stir in tomato paste and soy sauce.</li><li>Pour in the beef stock and bring it to a boil uncovered, then lower the heat to a simmer and cook with the lid on for 2 hours, stirring once in awhile to make sure the bottom isn't sticking.</li><li>It's ready when the beef is tender and breaks apart with a fork. Add the mushrooms back into the dish.</li><li>Keep the heat on low and stir in the sour cream.</li><li>Cook with the lid off for a further 10 minutes.</li><li>Serve with rice or pasta with a sprinkle of parsley and a crack of black pepper. &nbsp;</li></ul>Notes<ul><li>This is a great recipe to make in big batches as it freezes really well.</li><li>If you have it, ground mustard powder is also a good substitute for dijon mustard. In fact, my original recipe used the mustard powder. I ran out one day and made-do with dijon mustard, which is stock standard in most fridge/pantries.&nbsp; &nbsp;</li></ul>I hope this special recipe becomes a part of your repertoire and everyone you make it for thinks it's 'un-ding-able'. Tell me how your stroganoff turned out, leave me a comment.&nbsp;

Bonding Over Beef Stroganoff

I eat mostly fish. But when I eat meat, I commit. 🤗 <a href="/search?search=%23asiancooking" type="hashtag">#asiancooking</a> <a href="/search?search=%23skirtsteak" type="hashtag">#skirtsteak</a> <a href="/search?search=%23peppers" type="hashtag">#peppers</a> <a href="/search?search=%23homechef" type="hashtag">#homechef</a> <a href="/search?search=%23jasminerice" type="hashtag">#jasminerice</a>

Christy Grace Provines

🌻VEGAN POLENTA & MUSHROOMS🌻
You might think of this as a winter dish but in the Italian Alps it’s actually a very common and loved summer food! I grew up spending my summer holidays in a little village in Valle Di Anterselva, Italy where we would eat this amazing dish at occasional local fair. All the ladies from the area would get together and cook for the community :) It's such an amazing childhood memory for me: the fresh air of the mountain, the laughter of children playing around in the park and seeing all the people enjoying a delicious meal together.
Here’s the full recipe:
INGREDIENTS
1 cup polenta flour
1/2 cup water
Extra Virgin Olive Oil to taste
Salt and pepper, to taste
8 ounces mushrooms
1 onion chopped
3 cloves of garlic
1/2 cup wine
1/4 cup chopped parsley
INSTRUCTIONS
Place the corn flour and three cups of water in a medium-sized saucepan. After bringing to a boil, lower the heat and simmer. Cook, stirring frequently, for 5 minutes. As an alternative, prepare as directed on the package. Add salt and pepper for seasoning.
Put a medium-sized pan on the stove and oil it. Add the garlic, onion, and mushrooms once heated. Add salt and pepper for seasoning. Simmer the mushrooms for 15 minutes, or until they are soft and beginning to brown. Stir in pasrley and wine. Cook for a further three to five minutes, or until the alcohol is gone.
Serve the mixture of mushrooms with polenta.

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Anna Salvadori

Trying to eat cleaner so pasta was out of the question, I subbed in roasted cauliflower and found it quite filling.
This was actually really good for meal prepping if you work from home, I had everything in seperate containers and whipped up the butter sauce in 15 seconds or less to drizzle over.
Beef mince was cooked with curry powder, paprika, garlic powder, salt, pepper, fresh onion.
Yogurt has fresh minced garlic and salt in it.
Butter is just that melted with paprika.

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Anna Paul's viral pasta (low carb option)

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Anna Paul's viral pasta (low carb option)

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