See's Hainanese Curry Rice
Tiong Bahru Market is taking a three-month break (from April 14 to July 13) for repair and redecoration works but my cravings is not shutting down with the market. Loo’s Hainanese Curry Rice, one of my long-time comfort food stops, will be temporarily out of reach, but don’t worry… See’s Curry Rice is open for business!
Last weekend, I rolled up my sleeves and recreated my own version of this beloved classic at home. No frills, just feelings. It was a glorious mess of everything I love on one plate. Crispy pork chop fried till golden and crunchy, tender curry chicken soaked in a rich gravy, that dark soy-braised pork belly with just the right wobble, cabbage that was stewed till it hugs the rice, and fried eggs with crispy edges and gooey yolks, drizzled with dark soy sauce because, well, that’s the way I like it.
Honestly, it was not meant to be pretty. It was meant to be shiok. That kind of chaotic deliciousness where curry and soy sauce mix into the rice, and you cannot quite tell which bite belongs to which dish; but it doesn’t matter because every spoonful tastes like home. And yes, I made enough to feed an army because when it comes to curry rice, leftovers are a blessing.
While Tiong Bahru Market is taking a breather, my kitchen can step up. So if you are missing your Tiong Bahru favourites too, maybe it’s time to recreate a little of that magic at home. Or better still, come over - I have got curry rice and wine!
