The day saw me as a weary woman, lifeless almost. Had no energy to cook and we decided to go to the foodcourt at 88 Supermarket to have our lunch. It’s our first time though we often went there to do our grocery. So I was expecting Laksa, fried carrot cake, char kway tiao and the like; I was excited!
But what a disappointment! None of the above! I was craving for all things Singaporean at the moment and I guess I have to make them myself. =(
Anyway, off to the supermarket after the makan, primarily to stock up on our food supply for the next few days and to buy some Cambodian condiments (remember the hubs chose Cambodian food?)
We searched the different aisle for 2 main items- tuk prahoc and tuk trey – but in vain. What the?? That would mean I would have to make the sauce (whatever they are) myself? But in the end, I guess I would substitute the 2 items with something near, that is, if I know what they really are. If not, I will just use whatever I have to whip up those Cambodian dishes!
I miss my Singaporean food!!!
* Tuk Trey
- 4 cloves garlic, roughly chopped
- 3 medium sized red chilies, seeded and roughly chopped
- 3 tsp ground peanuts
- Juice of 1 large lime, seeds removed
- 4 Tbsp fish sauce
- 2 tsp sugar
- 4 Tbsp water
- Put the garlic, chilies, lime juice, sugar and water into a blender and whiz until you get a nice paste. Add the fish sauce and stir. Beat in the ground peanuts.
- There are many variations to this sauce, and the beauty of making it yourself is that you can adjust the taste to your liking. Add more fish sauce if you want it to be saltier, or more water for the opposite effect. Add more sugar if you like it sweet and vary the amount of lime juice depending on how sour you want it .
- There are no hard and fast rules here. The important thing is that you enjoy the sauce. Just make sure the basic ingredients are included in the recipe.
- The sauce is very versatile and can also be used as a marinade.