Kopi Tiam Food Court Changi Airport Terminal 3 - Putu Mayam, Apom

Over at Changi Airport Terminal three at Basement 2, there's a Kopitiam Food Court and there's an Indian stall selling these putu mayam and apom. We ordered the plain Apom (some comes with ingredients), eat the Apom dipped with the sugar and coconut shreds - tasted so good.

Same for the Putu Mayam, eat it with the sugar and shredded coconuts, putu mayam is an Indian Dish, vermicelli-like, steamed traditional Indian dish made from rice flour and water

Muthu's Curry Fish Head at 313 Somerset

Oooooo, my best friend and I had curry fish head at Muthu's Curry Restaurant at 313 Somerset Road. It was very good and tasty. We really enjoyed our lunch there.

Crackers that accompanied with the curry fish head.

We ate the white rice from the banana leaf with some vegetables and brinjals.

Lunch at Funan Centre

Was shopping with hubby at Funan IT Centre and we decided we have lunch at the food court.

I had nasi padang (malay food), some curry vegetables, fried chicken and potato patty (hidden by the rice)

Hubby had Indian Food, he had tuna murtabak. It is something like a pancake.

And dipped them into chilli sauce.

Hubby opening the murtabak for me to take photo of the tuna inside it...lol.

Putu Mayam

This is my breakfast on Sunday Morning. It is known as Putu Mayam. It does not taste as nice as during my childhood time. I guess most are factory made now instead of homemade.

Putu mayam is a sweet dish of rice noodles with coconut and jaggery as main ingredients. It is popular in southern India, Sri Lanka, Malaysia, Indonesia, and Singapore, as a snack or breakfast food.The process for making putu mayam (also known as string hoppers in English) consists of mixing rice flour or idiyappam flour with water and/or coconut milk, and pressing the dough through a sieve to make vermicelli-like noodles. These are steamed, usually with the addition of juice from the aromatic pandan leaf (screwpine) as flavouring. The noodles are served with grated coconut and jaggery, or, preferably, gur (date palm sugar). In some areas, gula melaka (coconut palm sugar) is the favourite sweetener.Source taken from wikipedia. You can click on it to view more information.

Indian Rojak

One of the dish we had at the food court in Singapore Botanic Garden is Indian Rojak. It is a Muslim-Indian dish of various vegetables and seafood deep fried in batter and they come with some sweet sauce and chilli sauce.

Prawns Vadai

A vadai (alternatively vada, wada, vade), pronounced 'vah-daa' or 'vah-die', is a savoury snack from Tamil Nadu, shaped like a doughnut and made from lentil or potato.I loved eating this as a snack and especially with the prawns on it, it got a crunchy taste.