We and the other 18 guests arrived at Goz's small flat at 7:30pm. The theme had turned from Fish Head Curry to Lip-to-Tail...Goz decided to challenge our taste buds and feed us dishes using some of the more neglected bits of the fish! It was an epic 10 dish meal. Served by Christine and Shu Han.
Bitternut Cracker and Spicy Tapioca Crisps with chilli and lime
Skin and Bones with yoghurt and lime dipping sauce
I really liked the bones!
Sardine Puffs... These were delicious! Perfectly cooked and moorish...I could have eaten them all night.
Chwee kueh... Rice cake topped with preserved turnip...I love rice cakes. These were softer and not as chewy as Korean rice cakes which are one of my favourite things in the world! The preserved turnip was both salty and sweet. Yum!
Singaporen Noodles packaged takeaway style... The byline of Goz's supperclub is to dispel the myth of Singaporean noodles. They are not neon yellow! But you'll never know. Once the package was opened I was too excited to eat and forgot to take another picture. It was a tasty dish of rice noodles and...spam. Yes spam, I ate it and it was tasty!
Otah-Otah... Fish Paste on Toast... Crunchy toast and smooth, salty, tasty fish paste. Very good.
Assam Fish Head Curry... This was meant to be the highlight of the evening and the pics of the head going in that Goz posted on twitter that morning were very scary! However, the dish itself looked like a normal curry. The head had cooked down to be un-identifiable and what resulted was a very flavoursome dish.
Sambal Eggs by Shu Han
For me this was the highlight...these eggs were AMAZING!! I am a bit egg crazy as it is...but these ticked every box. Spicy and fried for a little crunch. They were prepared by a guest chef Shu Han. She has an excellent food blog and posted the recipe here...there is a picture of me on there too! She boiled the eggs, fried them and then smothered them in sambal chile paste. The outside was just slightly crispy and then inside the yolk was soft and creamy! I plan to attempt this in the future, but am also hoping Shu Han might be convinced to have a Sambal cooking class ;) She warned that the smell of cooking sambal is pretty potent!
Nestum Prawns... By this stage I was getting full (yeah well I did eat most of the eggs), but these prawns were also delicious. They were stir fried in oats and spices. Tasty and a bit salty!
Milo Dinosaur Ice Cream... This ended the meal...my picture does not do it any favours but it was a simple dessert. A very nice ending. Corn flakes, sweetened condensed milk, and milo all on top of ice cream.
Conclusion: This was such an amazing meal. The food was fantastic. The company was also great...particularly my date ;) but I loved meeting all the other guests too. So much to eat and such interesting dishes that were clearly made with a love of Singapore and a desire to share that love with us! I highly recommend you try to get yourself a place at the next one. It's £35 and bring your own beer/wine. Follow Goz on twitter or just go to Edible Experiences and book yourself a seat. Also Goz has a great blog...he's a funny guy and they are a joy to read...plus you might learn something. His most recent post isn't so funny. He has a friend with blood cancer and is asking people to get tested as potential matching bone marrow donors. If you do this and prove to be a match he'll cook you dinner...have a look.
For another review of this evening...Jason who is an actual Singaporean wrote a more knowledgeable post here.
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