Yesterday, went to Singapore Food Trail at Singapore Flyer to have lunch with my childhood friend. This is the second time I been to here for lunch.
Decided to try the food at the BBQ stall. Above is the photo of stingray with sambal.
Fried Chicken wings with shrimp paste - found it to be too salty.
Long Beans with hei bee hiam/spicy dried shrimp sambal
Bird nests drinks served in traditional tin mug
Ice ball popular during my childhood make a comeback, is actually like kachang but shaped into a ball
First to marinate the drumsticks with some rosemary leaves and Masterfoods Roast Chicken Seasoning and some salt. Just rub onto the drumsticks. Best result is to make some cuts on the drumstick and marinate for at least three hours or so.
I decided to boil the carrots and potatoes first and roast together with the drumsticks, otherwise the vegetables will be very dry and hard. Use a fork to poke the carrots and potatoes to test for the softness or to your preferred texture.
Roast the drumstick at 220 degrees celsius for about 30 mintues and then change to 190 degrees celsius for another 15 minutes.
I got the recipe inspiration from annieliciousfood's blog.
