Lost and Found Heritage Dishes 4 by Chef Damian

Chef Damian, widely regarded as a championer of local heritage cuisine has a burning passion to re-introduce and pass down forgotten recipes to preserve Singapore's culinary legacy for the future. 

In this brand new series, he will be focusing on sharing the dishes across all ethnicities, making every component from scratch, using lesser known ingredients like how it used to be in our grandparents' generation. 

Menu

Pork Ribs and Pineapple Curry

• Not really a curry per se but this is recognised as one perhaps to the Eurasians. It has all the ingredients in Udang Masak Nanas and yet the ingenuity of adding pork ribs instead of prawns is so clever.

• How inventive our forefathers were to create a dish by just changing the protein. However, this dish is not as common in most Eurasian homes as it is in the Peranakan. The similarities in cooking between the Eurasians and Peranakans simply draws a fine line.

Seafood Stew

• An Eurasian dish that was probably executed by fisher folk. The simplicity of the dish begs for the freshest of seafood to be used. The nuances of flavour are the hints of  different seafood flavours coupled by the mellow acidity of the tamarind liquid.

• This was Chef's Granddad's dish. They used to walk to the beach in the morning after the fisherman returned from fishing and he would clean the seafood and cook this dish with a simple Ladies Finger Salad.

Green Mango Salad

• A refreshing and crunchy salad to balance off the richness of the above two dishes. This is chef's own version using a unique dressing to bind all the ingredients together.