HERITAGE ON A PLATE
Lamb has always been the protein of choice in the D’Silva household and Rempapa chef-owner Damian D’Silva shares that his grandfather would always prepare lamb leg rendang for special occasions such as Christmas. “The rendang we grew up with was almost dry, with a rich coconutty and fragrant aroma from all the mixed spices, and it was always fiery,” he recalls. He has introduced his own rendition of the dish at Rempapa, the recently opened restaurant dedicated to what he terms Singapore New Heritage cuisine, preparing it based on his grandfather’s original recipe but tweaked slightly with the addition of a masala blend to complement the spices. He also uses the hogget, a slightly more mature lamb, which is mixed with coconut milk, a concoction of lemongrass, shallots, galangal, fennel and coriander, and masala spices. The mixture is then cooked until it is dry, and the hogget releases a “gentle sweetness” that works well with the mixed spices.
ODE TO MUM
هذه القصة مأخوذة من طبعة February 2022 من Tatler Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة February 2022 من Tatler Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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