Quentin's Bar and Restaurant

Curry Feng

"The history of this dish goes back some 500 years.  It was said that the Portuguese ships would carry live stocks such as pigs so the crew would have fresh meat to eat during the voyage.  The best cuts of meat were reserved for the officers while the less desirable cuts and offals were chopped up, cooked into stew and given to the deck hands.  Spices were later added to the stew and it became what we know today as Curry Feng." - Eurasian Heritage Cooking, Quentin Pereira

Ingredients to prepare:

Procedure:

1. Prepare pork, boil water in a pot and blanch meats separately for 5 minutes each,  ending with pig's kidney.  Remove and drain.  Cut meats into 0.5-cm (1/4 inch) cubes.
2. Heat oil in a pot and fry onions and ginger until oil rises and mixture is fragrant.
3. Add diced meats, soy sauce and water.  Mix thoroughly and leave to boil until gravy thickens.  Add salt and vinegar.  Remove from heat.
4. Dish out and garnish as desired.  Serve hot with warm french loaf or rice.

"As a child, I remember this soup being served for supper after midnight Mass every Christmas Eve.  The extended Family would gather at my parent's home and we would have a feast.  This soup somehow made the occasion extra special for me.  A spicy chicken soup - Taste like curry but watery like soup."  -Chef Quentin Pereira, excerpt from Eurasian Heritage Cooking

Curry Debal

Chuan Chuan

Bread & Butter Pudding

Banana Fritters with Gula Melaka Ice Cream

Roasted Pork Belly

Pasteis De Bacalhau

Keluak Curry