The Singaporean Chicken Curry recipe posted by the New York Times has been slammed by Singaporeans.
Posted on 02/04/2022 2:58:38 PM PST by nickcarraway
One commenter wrote, “As a Singaporean, this in no way resembles anything close to the chicken curry we eat in Singapore."
While the topic of food can get pretty divisive among Singaporeans, one event has brought people together like never before – The New York Times’ Singaporean Chicken Curry recipe, which was uploaded on its recipes site, NYT Cooking, and on Instagram on Tuesday (Feb 1).
The IG post was captioned “What we’re making for Lunar New Year” and came with a video of the dish being cooked by journalist Clarissa Wei, who adapted the recipe from Shila Das, described on the NYT Cooking site as a “second-generation Singaporean of Indian and Vietnamese descent”.
Ignoring the whole other issue of presenting a “Singaporean chicken curry” as if there’s a definitive version in the country, commenters did not take kindly to the end result of the recipe, which looked pale and included steps that showed the chicken pieces being marinated with lime juice and pandan leaves thrown into the saute mix – ingredients not normally associated with curry.
The verdict is a unanimous no. Just no.
Comments included, “That’s not curry. That’s drain water”, “This is an insult to curry” and "That's just spice water".
One commenter nisalx wrote, “Is this satire?” while another, charsiew, wrote, “As a Singaporean, this in no way resembles anything close to the chicken curry we eat in Singapore”.
Many commenters simply went with “hahahahaha”.
(Excerpt) Read more at cnalifestyle.channelnewsasia.com ...
The Singaporean Chicken Curry recipe posted by the New York Times has been slammed by Singaporeans.
That looks absolutely disgusting. 🤮
It looks like chicken and phlegm.
Good curry needs fresh coconut milk and coconut meat. Candlenuts, some smashed lemon-grass, proper scallions and enough chili to make you break a sweat.
Free range phlegm.
Clearly a hanging offense...
Wow, I used to subscribe to the NYT cooking and that is not up to their standards. The only positive is that it probably smelled great.
I tend to agree.
It’s the New York Times (not to be confused with the New Zork Times). A little Fake Singaporean Chicken pares nicely with their Fake News
I guess it would depend. I have gone down the rabbit hole of Thai cooking whjich features many different curries from around the regions of the country. I have both made them and went store bought with canned curries actually made for the Thai market. Not all are “spicy”. The gtraditional ingredients will be chilis (of course), Kaffir Lime leaves, Galangol root, and of course Lemon grass. When I find them at the Asian Market I slice and dice and freeze them in individual servings for lagter use.
Yesterday I made some Chili Paste which is sort of a Chile Jam..spicy and sweet as you wish to make it...I made it spicy this time. Good Stuff
As for Singaporean recipes, they will be different but similar. Pandan leaves? Maybe for desserts, but in a Curry? Even I know that... Oh Well, its the NYT.
Always looked forward to the Wednesday Living section, with the 60 Minute gourmet, Pierre Franey. Still use his books. And Craig Clairborne. Haven’t read the NY Slimes in decades
Indeed. LOL. I love this guy.
AND I’ve been to Singapore. Went decades ago when the parking lots cleared out at 5 and natives came in and set up tables, cooked seriously yum food right there and sold it for reasonable prices. I was staying at an upscale hotel, and street food was better. Not a hint of dishwater. Ptomaine, perhaps, but NEVER dishwater.
Funny. Does Ptomaine come from the Potomac?
Funny. Does Ptomaine come from the Potomac?
Ptomaine definitely fills the Potomac from top to bottom and shore to shore.
Looks awful. I get why the Singaporeans are appalled. It reminds me a little of some Genuine American Barbecue Sauce I saw one time in Japan. It was a mixture of half ketchup and half soy sauce. I watched them make it and ordered something else.
Decades ago the NY Times had a ‘new and improved’ recipe for cooking a turkey, just in time for Thanksgiving.
Needless to say, many thousands followed it and never gave a second thought to setting their oven to 475 degrees. They weren’t happy.
Doubt they ever figured out that they were subjects of an experiment to see just how far the NY Times could go with its readers. Obviously the answer was that its readers would believe just about anything they wrote.
(for those who may not know, 325 degrees is the typical temperature to cook turkey).
Lemongrass is easy to grow. Stick some in a pot, water well, and in one summer you have a nice big clump. Pretty plant, too. You have to bring it in before frost, of course.
Same with galangal root (also known as “buffalo grass” in SE Asia). Put a rhizome in a pot, not too deep — just about an inch — in well-drained soil (add sand or vermiculite). After it sprouts its grassy blades and gets happy, the rhizome starts spreading and you can harvest. Same deal with needing to bring in before frost.
I lived and worked in Singapore for years…best food in the world, IMHO. The glop in these pictures is not right.
ahahaha
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